Recipes

Roasted Brined Duck with Cranberry-Chipotle Glaze

Roasted Brined Duck with Cranberry-Chipotle Glaze

Couverts4
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Ingredients

BRINE

  • 6 cups cold water
  • 2 cups cider vinegar
  • 3 tablespoons dried sage leaves
  • 1 tablespoon whole peppercorns
  • 1 bulb garlic cloves separated, peeled and smashed
  • 1 cup boiling water
  • ¾ cup coarse kosher or sea salt
  • ¾ cup packed brown sugar

DUCK

  • 1 whole duckling 4 to 6 lb, thawed if frozen

GLAZE

  • 1 can 14 oz jellied cranberry sauce
  • ¼ cup cider vinegar
  • 3 to 4 chipotle chiles in adobo sauce from 7-oz can, finely chopped

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
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Ingredients

  • TURKEY
  • 1 whole turkey 12 lb, thawed if frozen*
  • ¼ cup butter melted
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 can or bottle 12 oz dark beer
  • BEER GRAVY
  • ½ cup cold water
  • ¼ cup all-purpose flour

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
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Ingredients

  • 1 whole turkey 12 lb, thawed if frozen
  • 2 tablespoons butter
  • 3 tablespoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon ground allspice
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons real maple or maple-flavored syrup

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
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Ingredients

  • 4 oz from 8-oz package ⅓-less-fat cream cheese (Neufchâtel), softened
  • 1 cup marshmallow creme
  • 1 container 6 oz fat-free Greek strawberry yogurt
  • ½ cup chopped strawberries
  • 15 whole strawberries cut lengthwise in half
  • 30 pieces cut-up melon
  • 30 grapes

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
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Ingredients

  • 1 cup uncooked small pasta shells 4 oz
  • 1 medium crisp red apple such as Braeburn, Cortland or Gala, chopped (1¼ cups)
  • 1 medium pear chopped (1¼ cups)
  • 4 medium green onions chopped (¼ cup)
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries

DRESSING

  • ⅓ cup mayonnaise or salad dressing
  • 3 tablespoons orange marmalade
  • ½ teaspoon dried marjoram leaves
  • ¼ teaspoon salt

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
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Ingredients

  • 1 container 4 oz refrigerated vanilla pudding
  • ½ cup frozen thawed whipped topping
  • 1 cup seedless green grapes halved
  • 1 cup miniature marshmallows
  • 1 can 11 oz mandarin orange segments, drained
  • 1 can 8 oz pineapple tidbits in juice, drained
  • 1 cup sliced fresh strawberries

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

Strawberry Christmas Tree

Strawberry Christmas Tree

Couverts20
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Ingredients

  • 60 fresh strawberries with tops attached from 2 to 3 (1-lb) containers
  • 3 oz vanilla-flavored candy coating almond bark
  • 1 teaspoon white sugar crystals

Instructions

  • Rinse strawberries; pat dry with paper towels, making sure they are dried well so coating adheres.
  • In small microwavable bowl, melt candy coating as directed on package.
  • To assemble tree, use 10 strawberries as base, dipping 1 side of each berry in candy coating, then arranging in circle, tops down and sides touching, on large round plate.
  • Fill center of circle with 4 strawberries, with 1 side of each berry dipped in coating.
  • Stack remaining dipped strawberries on top of one another, in decreasing circles, with 1 berry on top.
  • Drizzle tree with remaining coating; immediately sprinkle with sugar.

Notes & Wine Advice

Make-Ahead Magic If the berries for the Christmas tree, left, you use are really fresh and the green hulls are perky green, you can make the tree up to 3 days in advance. Store uncovered in the refrigerator until the coating has hardened. Then loosely cover the tree with plastic wrap.
Festive Touch This tree also makes a festive centerpiece. Look for strawberries of uniform shape and size to get the best-looking tree.
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Course; Dessert / Fruit

Festive Sausage Casserole

Festive Sausage Casserole

Couverts8
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Equipment

  • Crockpot

Ingredients

  • 12 eggs
  • ¾ cup evaporated low-fat milk from 12-oz can
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup shredded reduced-fat Colby–Monterey Jack cheese 4 oz
  • 1 cup shredded reduced-fat sharp Cheddar cheese 4 oz
  • 1 bag 20 oz refrigerated cooked shredded hash brown potatoes
  • 1 package 9.6 oz refrigerated cooked turkey sausage crumbles
  • ½ cup chopped roasted red bell peppers from a jar
  • ½ cup chopped green onions 8 medium

Instructions

  • Line sides of 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.
  • In medium bowl, beat eggs, milk, pepper flakes, salt and pepper with whisk.
  • In small bowl, stir together Monterey Jack cheese and ¼ cup of the Cheddar cheese.
  • In slow cooker, layer half of each of the potatoes, sausage and roasted peppers; top with 3 tablespoons of the onions and half of the cheese mixture.
  • Repeat layers.
  • Pour egg mixture over top.
  • Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes or until temperature reaches 160°F in center and egg mixture is set.
  • Turn slow cooker off.
  • Sprinkle remaining ¾ cup Cheddar cheese and remaining 2 tablespoons onions over casserole.
  • Cover; let stand 10 minutes or until cheese is melted.
  • Remove foil before serving by loosening edges with table knife and pulling out.
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Course; Brunch / Cheese / Crockpot / Slowcooker / Turkey

Steak and Eggs Benedict with Avocado

Steak and Eggs Benedict with Avocado

Couverts6
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Ingredients

  • 6 eggs
  • 6 teaspoons half-and-half
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 3 beef tenderloin steaks 1 inch thick (4 oz each), cut in half horizontally
  • 1 package 0.9 oz béarnaise sauce mix
  • 1 cup milk
  • ¼ cup butter
  • 3 English muffins split, toasted
  • 1 avocado pitted, peeled and sliced
  • Cracked black pepper if desired

Instructions

  • Heat oven to 325°F.
  • Spray 6 (6-oz) custard cups with cooking spray.
  • Place cups in shallow baking pan.
  • Break 1 egg into each cup.
  • Top each with 1 teaspoon half-and-half.
  • Sprinkle evenly with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
  • Bake 20 to 25 minutes or until yolks are firm, not runny.
  • In 12-inch skillet, heat oil over medium-high heat.
  • Sprinkle steaks with remaining ¼ teaspoon each salt and pepper.
  • Cook steaks in oil 4 minutes, turning once, or until of desired doneness.
  • Remove from heat; let stand 5 minutes.
  • Meanwhile, make sauce mix as directed on package, using milk and butter.
  • Place toasted muffin halves on serving plates.
  • Carefully slide 1 egg onto each muffin half.
  • Top each with 1 steak and sliced avocado.
  • Spoon sauce over each serving.
  • Sprinkle with cracked pepper.

Notes & Wine Advice

Festive Touch

Serve this special brunch dish with fresh fruit (such as berries, kiwi and grapes), hash browns and Mango-Ginger Snowdrift Mimosas (see recipe).
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Course; Beef / Brunch / Eggs

Mexican Breakfast Casserole

Mexican Breakfast Casserole

Couverts12
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Ingredients

  • 1 bag 20 oz refrigerated shredded hash brown potatoes
  • 1 package 1 oz taco seasoning mix
  • 1 lb bulk turkey or pork breakfast sausage
  • 1 medium onion chopped (½ cup)
  • 12 eggs
  • 2 cups shredded Cheddar cheese 8 oz
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ cups chunky-style salsa

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In large bowl, toss potatoes and 1 tablespoon of the taco seasoning mix until evenly coated.
  • Pat in baking dish.
  • Spray 10-inch skillet with cooking spray.
  • Add the sausage and onion; cook over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink.
  • Drain.
  • In same large bowl, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix with whisk until well blended.
  • Stir in sausage mixture and salsa.
  • Carefully pour over potatoes in baking dish.
  • Bake uncovered about 40 minutes or until eggs are set in center.
  • Let stand 10 minutes before serving.

Notes & Wine Advice

Make-Ahead Magic

You can assemble the Mexican Breakfast Casserole, right, as directed the night before; cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.
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Course; Breakfast / Brunch
Cuisine; Mexican