Recipes

Spicy Cherries Jubilee Ham

Spicy Cherries Jubilee Ham

Couverts16
Deel op Facebook Print Recipe

Ingredients

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

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

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

Roasted Brined Duck with Cranberry-Chipotle Glaze

Roasted Brined Duck with Cranberry-Chipotle Glaze

Couverts4
Deel op Facebook Print Recipe

Ingredients

BRINE

DUCK

GLAZE

Instructions

  • Place 2-gallon resealable food-storage plastic bag in stockpot or very large bowl.
  • Add cold water, 2 cups vinegar, the sage, peppercorns and garlic to the bag.
  • In medium bowl, stir together 1 cup boiling water, the salt and brown sugar until dissolved.
  • Pour into vinegar mixture.
  • Remove excess fat from body cavity and neck of duck.
  • Rinse inside and out under cool running water.
  • With large sharp fork, prick the skin all over at an angle, being careful not to pierce meat.
  • Carefully place duck in brine, making sure entire duck is submerged (weigh it down with a plate, if necessary).
  • Cover; refrigerate at least 12 hours but no longer than 24 hours.
  • Heat oven to 350°F.
  • Remove duck from brine; discard brine.
  • Rinse duck inside and out and pat dry.
  • Place duck, breast side up, on rack in large roasting pan.
  • Tie legs with kitchen string.
  • Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast 1 hour 40 minutes.
  • Carefully remove duck from pan; pour drippings and cooking juices from pan into large heatproof bowl or container.
  • Discard or save for another use.
  • Return duck to rack in roasting pan.
  • In medium bowl, stir together cranberry sauce, ¼ cup vinegar and the chiles; reserve half of the glaze for serving.
  • Brush about ¼ cup of the remaining glaze over duck.
  • Roast 45 minutes to 1 hour longer, brushing with glaze every 10 minutes, until meat thermometer reads 165°F.
  • Place duck on warm serving platter.
  • Cover; let stand 15 minutes for easiest carving.
  • Heat reserved glaze until warm; serve with duck.

Notes & Wine Advice

Festive Touch

For simple, jolly garnishes, arrange fresh sage leaves and whole crab apples around the duck on the platter.

Kitchen Secrets

Keep the flavorful duck-fat drippings for adding flavor to other dishes. Freeze small amounts in ice cube trays; transfer to a resealable freezer plastic bag, and keep frozen 2 to 3 months. Try stirring a small amount into steamed vegetables, or add it to mashed potatoes instead of butter. Rub it on poultry before roasting to make the skin crisp, or use a little to sear meat with a secret depth of flavor
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Course; Duck / Main Course

Beer- and Rosemary-Roasted Turkey

Beer- and Rosemary-Roasted Turkey

Couverts12
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 325°F.
  • Discard giblets and neck, or reserve for another use.
  • Rinse turkey inside and out with cold water; pat dry with paper towels.
  • Fasten neck skin to back of turkey with skewer.
  • Fold wings across back of turkey so tips are touching.
  • Place turkey, breast side up, in large roasting pan.
  • In medium microwavable bowl, stir together butter, mustard, rosemary, salt, pepper and beer.
  • Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring after 30 seconds, until well mixed.
  • Brush about one-third of mixture evenly over surface of turkey.
  • If turkey doesn’t have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail (if present); or tie legs together with kitchen string, then tie to tail if desired.
  • Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 2 hours 30 minutes to 3 hours, brushing with additional beer mixture and pan juices every 30 minutes.
  • Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted.
  • Place tent of foil loosely over turkey to prevent excessive browning.
  • Place turkey on warm platter; cover with foil to keep warm.
  • Let stand 15 minutes for easiest carving.
  • Meanwhile, measure drippings and add enough water to make 2 cups.
  • In 2-quart saucepan, heat drippings to boiling.
  • In small bowl, mix cold water and flour until smooth.
  • Stir flour mixture into boiling drippings.
  • Cook 2 to 3 minutes, stirring constantly, until gravy is thickened and bubbly.

Notes & Wine Advice

Festive Touch

For a colorful garnish, arrange sliced onion, pattypan squash and carrots around turkey on serving platter; tuck in sprigs of fresh rosemary.
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Course; Main Course / Turkey

Roast Turkey with Fresh Thyme Rub and Maple Glaze

Roast Turkey with Fresh Thyme Rub and Maple Glaze

Couverts12
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 325°F.
  • Discard giblets and neck, or reserve for another use.
  • Rinse turkey inside and out with cold water; pat dry with paper towels.
  • Fold wings across back of turkey so tips are touching.
  • If turkey doesn’t have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail (if present); or tie legs together with kitchen string, then tie to tail if desired.
  • Place turkey, breast side up, on rack in large roasting pan.
  • Melt 1 tablespoon of the butter; brush over turkey.
  • In small bowl, mix thyme, salt, allspice, pepper and oil.
  • Rub mixture over turkey.
  • Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 3 hours to 3 hours 45 minutes.
  • After roasting about 2 hours, cut band of skin or remove tie holding legs, if desired, to allow insides of thighs to cook thoroughly and evenly.
  • Place tent of foil loosely over turkey to prevent excessive browning.
  • Melt remaining 1 tablespoon butter; mix with syrup.
  • Brush half of the mixture over turkey about 20 minutes before completely cooked.
  • Brush again about 10 minutes before completely cooked.
  • Turkey is done when thermometer reads 165°F and legs move easily when lifted or twisted.
  • Place turkey on warm platter; cover with foil to keep warm.
  • Let stand 15 minutes for easiest carving.

Notes & Wine Advice

Festive Touch

Sprigs of fresh thyme make an easy yet pretty garnish around your bird. The fresh fragrance is a beautiful bonus! Rainier cherries and apricot slices are other pretty choices.
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Course; Main Course / Turkey

Strawberry-Marshmallow Fruit Dip

Strawberry-Marshmallow Fruit Dip

Couverts15
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In medium bowl, beat cream cheese, marshmallow creme, yogurt and chopped strawberries with electric mixer on high speed until smooth.
  • Cover; refrigerate at least 1 hour.
  • Serve dip with fruit.

Notes & Wine Advice

Make-Ahead Magic

You can make the dip up to 24 hours ahead; cover and refrigerate. Stir before serving.
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Course; Fruit / Sauce

Winter Fruit Pasta Salad

Winter Fruit Pasta Salad

Couverts8
Deel op Facebook Print Recipe

Ingredients

DRESSING

Instructions

  • Cook and drain pasta as directed on package.
  • Rinse with cold water; drain.
  • In large glass or plastic bowl, mix pasta, apple, pear, onions, pecans and cranberries.
  • In small bowl, mix dressing ingredients; stir into pasta mixture.
  • Cover; refrigerate at least 30 minutes until chilled.

Notes & Wine Advice

Make-Ahead Magic

You can prep parts of this recipe up to 24 hours in advance if you like. Cook and drain the pasta as directed, and toss with a teaspoon or two of vegetable oil; cover and refrigerate. Mix the dressing ingredients; cover and refrigerate until you are ready to put the salad together.

Festive Touch

Consider the “pastabilities”! Instead of small shells, use fun holiday pasta shapes such as trees, stars, bells or ornaments.
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Course; Fruit / Pasta / Salad

Pudding Fruit Salad

Pudding Fruit Salad

Couverts9
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In medium bowl, mix pudding and whipped topping.
  • Gently stir in grapes, marshmallows, oranges and pineapple.
  • Add strawberries; toss gently to coat.
  • Serve immediately or cover and refrigerate up to 8 hours before serving.

Notes & Wine Advice

Make-Ahead Magic

Go ahead and throw together this salad, then refrigerate it up to 8 hours before serving.

Festive Touch

Try strawberry-flavored whipped topping in place of the regular whipped topping.
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Course; Dessert / Fruit / Salad