recipes

Four-Cheese Potato Bake

Four-Cheese Potato Bake

Portions:6
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Ingredients

  • 1 bag 28 oz frozen potatoes O’Brien with onions and peppers
  • ⅓ cup vegetable oil
  • 1 cup shredded Cheddar cheese 4 oz
  • 1 cup shredded Gruyère cheese 4 oz
  • ⅔ cup crumbled blue cheese
  • 1 container 8 oz chives-and-onion cream cheese spread
  • 5 slices bacon crisply cooked, crumbled
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 2 medium green onions sliced

Instructions

  • Heat oven to 375°F.
  • Spray 11×7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
  • Cook potatoes as directed on package, using oil.
  • Meanwhile, in medium bowl, mix shredded cheeses, blue cheese, cream cheese spread, bacon, pepper and salt.
  • Spread cooked potatoes in baking dish.
  • Spoon cheese mixture in dollops over potatoes (potatoes do not have to be completely covered).
  • Bake uncovered 20 to 25 minutes or until cheeses are melted and bubbly.
  • Top with onions.

Notes / Tips / Wine Advice:

Kitchen Secrets

To add some heat to these potatoes, substitute spicy jalapeño or smoky chipotle cream cheese spread for the chives-and-onion flavor.
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Course Cheese / Side Dish / Vegetables
Holliday Christmas
Diets Vegetarian

Cheesy Potatoes and Leeks

Cheesy Potatoes and Leeks

Portions:12
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Ingredients

  • 2 tablespoons butter softened
  • 3 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 3 cups whipping cream
  • 6 large russet or Idaho baking potatoes about 3 lb
  • 3 cloves garlic finely chopped
  • 1 medium leek cut lengthwise in half, thinly sliced (2 cups)
  • 1½ cups shredded sharp Cheddar cheese 6 oz

Instructions

  • Heat oven to 400°F.
  • Grease 13×9-inch (3-quart) glass baking dish or 3-quart casserole with the butter.
  • In large bowl, mix flour, thyme, salt and pepper.
  • Gradually add whipping cream, stirring with whisk until smooth.
  • Peel potatoes; cut into ¼-inch slices, then cut slices into quarters.
  • Add potatoes, garlic and leek to cream mixture, stirring to coat.
  • Spoon potato mixture into baking dish.
  • Cover with foil; bake 30 minutes.
  • Uncover; bake 25 minutes longer or until top is lightly browned and potatoes are tender.
  • Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
  • Serve immediately.

Notes / Tips / Wine Advice:

Festive Touch

Make some green “firecracker” garnishes! Cut off tops of green onions, leaving about 4 inches of green. With a paring knife, cut several slits in each loose green end, starting as close to the white base as possible, cutting all the way to the loose end. Plunge onions, green side down, into a bowl of ice water. Refrigerate up to 2 hours in advance. (The ice water will make the green ends curl.) When ready to serve, shake off water and place on top of casserole.

Kitchen Secrets

Leeks are grown in sandy soil and require thorough rinsing to remove any soil that could be trapped in the layers. After cutting the leek lengthwise in half, rinse under water or swish in a shallow bowl of water. Slice as directed, using the white and light green portions.
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Course Cheese / Side Dish / Vegetables
Holliday Christmas
Diets Vegetarian

Vegetarian Ciabatta Stuffing with Mushrooms and Chestnuts

Vegetarian Ciabatta Stuffing with Mushrooms and Chestnuts

Portions:16
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Ingredients

  • 8 cups cubed ½ inch ciabatta bread (about 1 lb)
  • ½ cup butter
  • 1 cup diced shallots
  • ½ cup diced celery
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 lb cremini mushrooms thinly sliced
  • 1 package 5.2 oz peeled roasted chestnuts, coarsely chopped (1 cup)
  • 2 cups vegetable broth
  • 2 eggs slightly beaten
  • ¼ cup chopped fresh Italian flat-leaf parsley
  • 2 tablespoons chopped fresh thyme leaves
  • ¼ teaspoon grated nutmeg
  • 1 cup shredded Gruyère cheese 4 oz

Instructions

  • Heat oven to 325°F.
  • Place bread cubes on ungreased cookie sheet.
  • Bake 10 to 15 minutes or until dry and crispy.
  • Cool completely.
  • Meanwhile, in 4-quart Dutch oven, melt butter over medium heat.
  • Cook shallots, celery, salt and pepper in butter 6 to 8 minutes, stirring occasionally, until tender.
  • Increase heat to medium-high.
  • Add mushrooms; cook 6 to 8 minutes or until mushrooms release juices and begin to brown.
  • Stir in chestnuts and broth; heat to simmering.
  • Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom.
  • Remove from heat; cool 5 minutes.
  • In large bowl, mix eggs, parsley, thyme and nutmeg.
  • Stir in bread cubes.
  • Add mushroom mixture; stir to combine.
  • Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • Spoon stuffing into baking dish.
  • Cover with foil; bake 30 minutes.
  • Uncover; bake 12 to 15 minutes longer or until hot in center and top is browned and crispy.
  • Top with cheese.
  • Let stand 5 minutes before serving.

Notes / Tips / Wine Advice:

Kitchen Secrets

Your favorite wild mushrooms, like morels, chanterelles or shiitakes, can be substituted for the creminis. If those varieties aren’t available, use regular white (button) mushrooms instead.
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Course Bread / Main Dish / Nuts
Holliday Christmas
Diets Vegetarian

Focaccia Stuffing with Apples and Pancetta

Focaccia Stuffing with Apples and Pancetta

Focaccia Stuffing with Apples and Pancetta

Portions:18
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Ingredients

STUFFING

  • 8 cups cubed ½ inch focaccia bread (about 1 lb)
  • 8 oz pancetta diced
  • 6 tablespoons butter
  • 1 cup diced onion
  • 1 cup diced celery
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Gala apples cut into ½-inch cubes (2 cups)
  • 2 cups chicken broth
  • 2 eggs slightly beaten
  • 2 tablespoons chopped fresh sage leaves
  • 2 tablespoons chopped fresh thyme leaves

WALNUT TOPPING

  • ½ cup chopped walnuts toasted
  • ¼ cup chopped fresh parsley
  • 1 teaspoon grated orange peel

Instructions

  • Heat oven to 325°F.
  • Place bread cubes on ungreased cookie sheet.
  • Bake 10 to 15 minutes or until dry and crispy.
  • Cool completely.
  • Meanwhile, spray 4-quart Dutch oven with cooking spray.
  • Add pancetta; cook over medium-low heat 10 to 13 minutes, stirring frequently, until crisp.
  • Using slotted spoon, transfer pancetta to large bowl; set aside.
  • Reserve 2 tablespoons drippings in Dutch oven.
  • Add butter to drippings in Dutch oven; heat until melted.
  • Increase heat to medium-high.
  • Add onion, celery, salt and pepper; cook 6 to 8 minutes, stirring occasionally, until tender.
  • Add apples; cook 2 minutes longer.
  • Add broth.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom.
  • Remove from heat; cool 5 minutes.
  • Add eggs, sage and thyme to pancetta in bowl.
  • Stir in bread cubes.
  • Add broth mixture; stir to combine.
  • Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • Spoon stuffing into baking dish.
  • Bake uncovered 40 to 45 minutes or until center is hot and top is browned and crispy.
  • Cool 5 minutes.
  • In small bowl, stir together topping ingredients.
  • Sprinkle over stuffing.

Notes / Tips / Wine Advice:

Kitchen Secrets

To toast walnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Kitchen Secrets

To make dicing the pancetta easier, place it in the freezer 10 minutes before cutting.
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Course Bread / Fruit / Main Dish / Pork
Holliday Christmas

Shrimp and Grits Bake

Shrimp and Grits Bake

Portions:6
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Ingredients

  • 1 tablespoon olive oil
  • 1 container 8 oz refrigerated prechopped onion, celery and bell pepper mix
  • 1¾ cups milk
  • 1 cup chicken broth
  • 1 cup uncooked quick-cooking grits
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 container 5.2 oz Boursin cheese with garlic and herbs
  • 1 lb uncooked medium shrimp peeled, deveined and coarsely chopped
  • 2 eggs slightly beaten
  • 1 tablespoon chopped fresh Italian flat-leaf parsley
  • 2 teaspoons chopped fresh thyme leaves

Instructions

  • Heat oven to 375°F.
  • Spray 11×7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
  • In 10-inch skillet, heat oil over medium-high heat.
  • Cook vegetable mix in oil 5 minutes, stirring occasionally, until tender.
  • In 4-quart saucepan, heat milk and broth to boiling.
  • Gradually add grits and salt, stirring constantly with whisk.
  • Cook 5 minutes, stirring constantly, until thickened.
  • Remove from heat.
  • Stir in pepper and cheese.
  • Stir in vegetable mixture, shrimp, eggs, parsley and thyme.
  • Spoon mixture into baking dish.
  • Bake uncovered 25 minutes or until set.

Notes / Tips / Wine Advice:

Festive Touch

Make a meal your guests won’t soon forget by serving this elegant dish with Green Bean and Leek Casserole
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Course Fish / Seafood / Main Dish
Holliday Christmas

Salmon with Cranberry-Pistachio Sauce

Salmon with Cranberry-Pistachio Sauce

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Ingredients

CRANBERRY-PISTACHIO SAUCE

  • 1 lb fresh cranberries
  • 1 cup sugar
  • 1 cup orange juice
  • 1 jar 10 oz red currant jelly
  • ½ cup chopped pistachio nuts

SALMON

  • 1 salmon fillet 2 lb
  • 2 tablespoons fresh lime juice
  • 2 tablespoons butter melted
  • ½ teaspoon coarse sea salt
  • Additional chopped pistachio nuts and lime peel if desired

Instructions

  • In 2-quart saucepan, mix cranberries, sugar, orange juice and jelly.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 20 minutes, skimming off any foam that collects on surface.
  • Remove from heat.
  • Stir in ½ cup nuts; keep warm.
  • Set oven control to broil.
  • Spray broiler pan rack with cooking spray.
  • Place fish, skin side down, on rack.
  • In small bowl, mix lime juice, butter and salt; pour over fish.
  • Broil with top 4 inches from heat 8 to 10 minutes or until fish flakes easily with fork.
  • Sprinkle with nuts and lime peel.
  • Cut into 8 serving pieces.
  • Serve with sauce.

Notes / Tips / Wine Advice:

Festive Touch

For an impressive holiday meal, and a nice contrast in flavors and textures, pair the salmon with Artichoke-Stuffed Portabellas (see recipe).
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Course Fish / Seafood / Fruit / Main Dish / Nuts
Holliday Christmas

Onion- and Pepper-Braised Brisket

Onion- and Pepper-Braised Brisket

Portions:8
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Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions cut in half, sliced
  • 2 red or orange bell peppers sliced
  • ¼ cup packed brown sugar
  • 1 package 1.1 oz onion recipe and dip soup mix
  • 1 bottle 12 oz chili sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 fresh beef brisket not corned beef (3 lb)
  • Fresh rosemary sprigs if desired

Instructions

  • Heat oven to 325°F.
  • In 4-quart ovenproof Dutch oven, heat oil over medium heat.
  • Cook onions and bell peppers in oil 10 minutes, stirring occasionally, until tender and beginning to brown.
  • In medium bowl, mix brown sugar, soup mix, chili sauce, salt and pepper.
  • Move vegetables to side of Dutch oven.
  • Place beef, fat side up, in Dutch oven; pour sauce over beef.
  • Spoon vegetables over beef.
  • Cover; bake 1 hour 30 minutes.
  • Uncover; bake 1 hour longer or until beef is tender.
  • Cover; let stand 10 minutes.
  • Cut beef across grain into thin slices.
  • Serve with vegetables and any remaining pan juices.
  • Garnish with rosemary sprigs.

Notes / Tips / Wine Advice:

Festive Touch

This savory beef dish would be delicious with Garlic-Herb Roadhouse Rolls (see recipe) on the side.
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Course Beef / Main Dish
Holliday Christmas

Rosemary Prime Rib Roast

Rosemary Prime Rib Roast

Portions:8
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Ingredients

  • 1 beef prime rib roast 7 to 9 lb, trimmed of fat
  • 6 cloves garlic finely chopped
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon dried rosemary leaves crushed
  • 2 tablespoons olive oil
  • 1 cup sour cream
  • 2 tablespoons lemon juice
  • 2 tablespoons prepared horseradish

Instructions

  • Place beef on rack in shallow roasting pan.
  • In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over beef.
  • Let stand at room temperature 30 minutes.
  • Place pan on lowest oven rack.
  • Heat oven to 450°F.
  • Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone.
  • Roast uncovered 45 minutes.
  • Reduce oven temperature to 350°F; roast 45 to 50 minutes longer or until desired doneness (140°F for medium-rare, 155°F for medium).
  • Cover loosely with foil; let stand 15 minutes.
  • In small bowl, mix sour cream, lemon juice and horseradish.
  • Carve beef; serve with horseradish sauce.

Notes / Tips / Wine Advice:

Festive Touch

The specialness of prime rib calls for equally special side dishes! Try Bacon-Thyme Duchess Potatoes (see recipe) and Holiday Romaine Salad (see recipe).

Kitchen Secrets

How do you accommodate guests with a range of preferences for doneness? Poll your guests, roasting the prime rib until the center is cooked to the preference for the least-done beef (such as rare or medium-rare). Serve the ends of the roast to those who like their beef the most done and the next slices (working in toward the center of the roast) to those who like their roast a little less done. Save the center for those who like their beef the least done.
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Course Beef / Main Dish
Holliday Christmas

Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

Portions:8
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Ingredients

STUFFED TENDERLOIN

  • 1 beef tenderloin 2½ lb
  • 1 tablespoon butter
  • 1 cup sliced fresh mushrooms 3 oz
  • 1 cup soft bread crumbs about 1½ slices bread
  • ½ cup crumbled Gorgonzola or Roquefort cheese 2 oz
  • ¼ cup chopped fresh parsley
  • 1 tablespoon olive or vegetable oil
  • ¼ teaspoon coarse kosher or sea salt

MERLOT SAUCE

  • ½ cup currant jelly
  • ½ cup Merlot Zinfandel or nonalcoholic red wine
  • ¼ cup beef broth
  • 1 tablespoon butter

Instructions

  • Heat oven to 425°F.
  • Place tenderloin on cutting board.
  • With long knife, cut horizontally through long side of tenderloin, halfway up side of meat, stopping approximately ½ inch from other side.
  • Open beef as if opening a book.
  • Cover with plastic wrap or waxed paper.
  • Pound beef with flat side of meat mallet or rolling pin until uniformly ¼ inch thick.
  • In 10-inch skillet, melt 1 tablespoon butter over medium-high heat.
  • Cook mushrooms in butter, stirring occasionally, until tender and liquid has evaporated.
  • Cool 5 minutes.
  • Add bread crumbs, cheese and parsley; toss to combine.
  • Sprinkle bread crumb mixture over beef to within 1 inch of edges.
  • Tightly roll up, beginning with long side.
  • Turn small end of beef under about 6 inches so it cooks evenly.
  • Tie with kitchen string at 1½-inch intervals.
  • Place beef, seam side down, on rack in shallow roasting pan.
  • Brush with oil; sprinkle with salt.
  • Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
  • Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F.
  • Cover loosely with foil; let stand about 15 minutes or until thermometer reads 145°F.
  • Meanwhile, in 1-quart saucepan, heat sauce ingredients to boiling, stirring occasionally; reduce heat to low.
  • Simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy.
  • Remove string from beef before slicing.
  • Serve with sauce.

Notes / Tips / Wine Advice:

Make-Ahead Magic

Take the stress out of last-minute prep by making the sauce up to 24 hours in advance. Cover and refrigerate in a microwavable serving bowl until serving time. When ready to serve, microwave on High 30 seconds to 1 minute, stirring occasionally, until hot. (Sauce may have thickened. To thin sauce, stir in an additional 1 to 2 tablespoons of wine or beef broth if desired.)

Festive Touch

For an easy and seasonal garnish, arrange fresh sprigs of rosemary on the platter with the meat.
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Course Beef / Cheese / Main Dish
Holliday Christmas

Baked Ham with Balsamic–Brown Sugar Glaze

Baked Ham with Balsamic–Brown Sugar Glaze

Portions:10
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Ingredients

  • 1 fully cooked smoked bone-in ham 6 lb
  • 1 cup packed brown sugar
  • 2 tablespoons balsamic or cider vinegar
  • ½ teaspoon ground mustard

Instructions

  • Heat oven to 325°F.
  • Place ham on rack in shallow roasting pan.
  • Insert ovenproof meat thermometer so tip is in center of thickest part of ham and does not touch bone or rest in fat.
  • Bake uncovered 1 hour 30 minutes or until thermometer reads 140°F.
  • In small bowl, mix brown sugar, vinegar and mustard.
  • Brush mixture over ham during last 45 minutes of baking.
  • Cover loosely with foil; let stand 10 to 15 minutes before slicing.

Notes / Tips / Wine Advice:

Festive Touch

Try a different glaze instead of the Balsamic–Brown Sugar Glaze. For Apricot-Bourbon Glaze, mix ½ cup apricot preserves, 2 teaspoons ground ginger and ¼ cup bourbon or pineapple juice. For a Sweet-Spicy Glaze, mix ½ cup honey, 2 tablespoons packed brown sugar, 1 tablespoon Sriracha sauce and 1 clove garlic, finely chopped.

Festive Touch

For a unique and beautiful garnish, arrange fresh kumquats, figs and fresh sprigs of sage and rosemary around the ham on the serving platter.

Kitchen Secrets

If you like, score the fat side of the ham diagonally at 1-inch intervals, cutting ¼ inch deep; score in the opposite direction to form diamond shapes.
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Course Main Dish / Pork
Holliday Christmas