Recipes

Shrimp and Grits Bake

Shrimp and Grits Bake

Couverts6
Deel op Facebook Print Recipe

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 & 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 / Main Course

Salmon with Cranberry-Pistachio Sauce

Salmon with Cranberry-Pistachio Sauce

Deel op Facebook Print Recipe

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 & 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 / Fruit / Main Course / Nuts

Onion- and Pepper-Braised Brisket

Onion- and Pepper-Braised Brisket

Couverts8
Deel op Facebook Print Recipe

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 & 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 Course

Rosemary Prime Rib Roast

Rosemary Prime Rib Roast

Couverts8
Deel op Facebook Print Recipe

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 & 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 Course

Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

Couverts8
Deel op Facebook Print Recipe

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 & 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 Course

Baked Ham with Balsamic–Brown Sugar Glaze

Baked Ham with Balsamic–Brown Sugar Glaze

Couverts10
Deel op Facebook Print Recipe

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 & 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 Course / Pork

Spicy Cherries Jubilee Ham

Spicy Cherries Jubilee Ham

Couverts16
Deel op Facebook Print Recipe

Ingredients

  • 1 fully cooked smoked bone-in ham 10 to 12 lb
  • 1¾ cups reduced-sodium chicken broth
  • 2 jars 12 oz each cherry preserves (2¼ cups)
  • ¾ cup brandy
  • ¼ cup cider vinegar
  • 3 tablespoons coarse-grained mustard
  • 3 tablespoons honey
  • 1 tablespoon freshly ground pepper
  • Additional coarse-grained mustard
  • Fresh cherries and fresh sage sprigs if desired

Instructions

  • Heat oven to 275°F.
  • Line roasting pan with foil.
  • Remove skin from ham; trim fat to ¼-inch thickness.
  • Make shallow cuts in fat 1 inch apart in diamond pattern.
  • Place ham in 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.
  • Add broth to pan.
  • In 2-quart saucepan, stir together preserves, brandy, vinegar, 3 tablespoons mustard, the honey and pepper; heat to boiling over medium-high heat, stirring constantly.
  • Reduce heat to medium-low; simmer 5 minutes, stirring constantly, until mixture is slightly reduced.
  • Cover and refrigerate half of cherry mixture until serving time.
  • Brush ham with half of the remaining cherry mixture.
  • Place pan on lowest oven rack.
  • Bake 4 hours to 4 hours 30 minutes or until thermometer reads 140°F, brushing with remaining cherry mixture every 30 minutes.
  • Let stand 15 minutes before slicing.
  • Serve ham with mustard and reserved cherry mixture.
  • Garnish with cherries and sage.

Nutrition values

Calories: 390 kcal
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Course; Main Course / Pork

Roast Pork Loin with Crumb Crust

Roast Pork Loin with Crumb Crust

Couverts16
Deel op Facebook Print Recipe

Ingredients

  • 1 boneless pork loin roast 4 lb
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup unseasoned dry bread crumbs
  • ¼ cup olive oil
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons coarse-grained mustard

Instructions

  • Heat oven to 425°F.
  • Line roasting pan with foil.
  • Sprinkle pork with salt and pepper.
  • Place pork, fat side up, in pan.
  • In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
  • Roast uncovered 15 minutes; cover loosely with foil.
  • Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F.
  • Let stand 3 minutes before slicing.

Notes & Wine Advice

Festive Touch

Looking for a fresh take on a holiday meal? Pair this savory pork roast with Creamy Italian Oven Polenta (see recipe) and Holiday Aloo Gobi (see recipe). Or keep it simple with mashed potatoes and steamed carrots.
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Course; Main Course / Pork

Turkey Breast with Cranberry-Orange Glaze

Turkey Breast with Cranberry-Orange Glaze

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 cup cranberry juice cocktail
  • â…“ to ½ cup orange marmalade
  • 2 tablespoons honey
  • â…“ cup butter
  • 1 teaspoon salt
  • 1 whole turkey breast 4½ to 5 lb

Instructions

  • Heat oven to 325°F.
  • Line roasting pan with foil; spray rack with cooking spray.
  • In 1-quart saucepan, heat cranberry juice to boiling.
  • Cook 10 minutes or until reduced by half.
  • Stir in marmalade, honey, butter and salt.
  • Cook over medium heat 2 minutes or until butter is melted, stirring occasionally.
  • Place turkey, skin side up, on rack in pan.
  • Brush turkey with half of the glaze.
  • Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
  • Bake 1 hour.
  • Uncover; brush with glaze.
  • Bake 1 hour 45 minutes longer, brushing with remaining glaze every 30 minutes, until thermometer reads 165°F.
  • Place tent of foil loosely over turkey to prevent excessive browning.
  • Let stand 15 minutes for easiest carving.

Notes & Wine Advice

Festive Touch

For a beautiful presentation, adorn the serving platter with an assortment of mandarin oranges, cranberries and fresh bay leaves.
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Course; Fruit / Main Course / Turkey