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AthenaCalderone’sButterscotchPotsDeCrèmewithSaltedCaramelTahiniSauceandToastedKashaIfirstencounteredbutterscotchpotsdecrèmeatGjelina-thesuper-swoonyrestaurantinVenice,California-andthenre-createdthemforChristmasafewyearsago,addingmyowntwistwithtoastedkashaandsaltedcarameltahinisauce.Becauseoventempsandramekinsvary,youhavetokeepaneyeontheselittlecustards.You’llknowthey’rereadywhenthey’rethickbutstillwobbleinthecenter.They’llfirmupfurtherinthefridge.Makes6ServingsForthePotsDeCrèmeIngredients:

• 2cups(480ml)heavycream• 1cup(240ml)wholemilk• 1vanillabean,halvedlengthwiseandscraped• ½stick(2ounces/55g)unsaltedbutter• ¾cup(165g)packedlightbrownsugar• ½teaspoonkoshersalt• 6largeeggyolks,atroomtemperature• Flakyseasalt,forserving• Unsweetenedfreshwhippedcream,forserving• 1tablespoonblacksesameseeds,toasted,forserving• 1recipeToastedKasha(below),forserving

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FortheCaramelSauce

• ¾cup(150g)granulatedsugar• ½cup(120ml)heavycream• 2tablespoonsunsaltedbutter• ¾teaspoonkoshersalt• 2tablespoonstahini• ½teaspoonfreshlemonjuice

Directions:

1. Makethepotsdecrème:Positionarackinthemiddleoftheovenandpreheattheovento300°F(150°C).Putsix(6-ounce/180-ml)ramekinsintoabakingpan.

2. Bringthecreamandmilktoaboilovermediumheatinasmallsaucepanandthenremovethemfromheat.Addthevanillabeanseedsandpod,cover,andinfusewhileyoupreparethecustard.

3. Inamediumsaucepan,meltthebutterovermediumheat.Whiskinthebrownsugar.Cook,withoutstirring,forabout5minutesoruntilthemixtureisamberhued,theconsistencyofsand,andsmellsmildlynutty.Discardthevanillapodandslowlywhiskinthecreamandmilkoverlowheatuntilthesugarhasdissolved.Removefromtheheatandstirinthesalt.

4. Bringakettleofwatertoaboilandthensetitaside.Inalargebowl,whisktheeggyolksuntiltheyarepaleandthickened,about3minutes.Addthecreammixtureinaslow,steadystream,stirringconstantly,untilit’sfullycombinedwiththeyolks.Strainthecustardthroughafine-meshsieveintoabowl,thendivideitevenlyamongtheramekins;eachoneshouldbeaboutthree-quartersfull.Skimawayanyfoamfromthesurface.Fillthebakingpanwiththehotwateruntilitcomeshalfwayupthesidesoftheramekins.Coverthepanwithfoilandprickthefoilwithafork.Bakefor45minutesto1hour,oruntilthecustardsaresetonthesidesbutstilljiggleinthecenter.Transfertheramekinstoawirerackandcooltoroomtemperature.Covereachramekinwithplasticwrapandrefrigerateatleast4hoursoruptoovernight.

5. Makethecaramelsauce:Inamediumsaucepan,heatthesugarand2tablespoonswaterovermediumheat.Cook,swirlingoccasionally,untilthesugarhasdissolved.Increasetheheattomedium-highandbringtheliquidtoaboil,gentlyswirlingbutneverstirringit.Ifthesugarstartstocrystalize,useapastrybrushdippedinwatertowipedownthesidesofthepan.Afteraboutfiveminutes,whenthesugarisdeepamber,removeitfromtheheatandwhiskinthecream,butter,salt,tahini,andlemonjuice.Setasideandletitcooltoroomtemperature.

6. Beforeserving,bringthecustardstoroomtemperature.Sprinklewithflakyseasaltandservetoppedwithadollopofwhippedcream,adrizzleofcaramelsauce,asprinkleoftoastedkasha,andsesameseeds.

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ToastedKashaNutty,crunchy,andabsolutelyaddictive,thisbuckwheattoppingisfantasticsprinkledonyogurtoranycreamydessert.Makesabout1cup(180g)Ingredients:

• 2tablespoonsunsaltedbutterorcoconutoil• 1cup(165g)kasha• ¼teaspoonkoshersalt

Directions:

1. Inasmallsaucepan,heatthebutterovermediumheatuntilmelted.2. Addthekashaandsaltandsauté,tossingcontinuously,untilthegrainreleasesa

nuttyfragranceandbecomesgoldenbrown,5to7minutes.3. Seasonwithadditionalsalttotasteandsetasidetocoolcompletely.Storeinan

airtightcontaineratroomtemperatureforuptoaweek.

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ChristyVega’sChocolateCaramelAppleTaquitosRecipeCourtesyChristyVegaofCasaVegaRestaurantPrepTime:20minutesCookTime:15minutesYield:4Ingredients:

• 8GrannySmithapples,diced • ½cupgranulatedsugar,reserved • 1tablespooncinnamon,reserved • ¼teaspoonnutmeg • 6tablespoonsbutter,reserved • 8(6-inch)flourtortillas • whippedcreamforgarnish • chocolatecaramelsauceforgarnish

Instructions: 1. Preheatovento350°F.Greasean8x8dishandsetaside.2. Inasmallbowl,combine¼cupsugarandcinnamon.3. Inanothersmallbowl,combine¼cupsugar,½tablespooncinnamon,andnutmeg.

Tosswithapples.4. Inamediumsizepan,melt2tablespoonsbutter.Sautéapplesuntiltender.5. Warmtortillasslightly.Filleachtortillawithsautéedapples.Rollupeachtortilla

andplaceseamsidedown.

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6. Meltremaining4tablespoonsbutter.Usingapastrybrush,brushbutteralloverthetopsoftaquitos.Sprinklewithcinnamonsugarmixture.

7. Bakefor5-10minutes.8. Servewithwhippedcreamandchocolatecaramelsauce.

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TheodoreLeaf’sSlowCookerBeefBourguignonIngredients:

• 1tablespooncanolaoil• 8ouncesslabbaconcutinto1/2inchpieces• 2½poundschuckbeefcutinto1-inchcubes• Koshersalt• 1can(2cups)beefbroth• 1poundcarrots,cutinto1-inchchunks• 2yellowonions,sliced• 2teaspoonschoppedgarlic(2cloves)• 1tablespoontomatopaste• 3tablespoonsall-purposeflour• ½cupBrandy• 114.5ozcanofdicedtomatoes• 1(750ml.)bottledryredwine• 2sprigsoffreshthyme• 1bayleaf• parchmentpaper

Garnish:

• 1poundfrozenwholeonions• 1poundfreshcreminimushrooms,cutinto¼-inchslices• 12ozpackageeggnoodles.• 1tablespoonunsaltedbutter• Freshparsley,chopped

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Directions:

1. PreheattheslowcookertoLow.2. Heatthecanolaoilinalargeskillet.Addthebaconandcookovermediumheatfor

10minutes,stirringoccasionally,untilthebaconislightlybrowned.Removethebaconwithaslottedspoontoaplatelinedwithpapertowel.

3. Drythebeefcubeswithpapertowelsandthensprinklethemwithsalt.Searthebeefinonelayerinthehotoil(3to5minutes)tillbrownonallsides.Removethesearedbeeftotheslowcookerandcontinuesearinguntilallthebeefisbrowned.Addthebeefstocktotheslowcookerandcover.

4. Addthecarrots,andonions,2teaspoonsofsaltand1teaspoonofpeppertothefatinthepanandcookfor10minutes,stirringoccasionally,untiltheonionsarelightlybrowned.Addthegarlicandcookfor1moreminute.Addthetomatopasteandflour,cookuntillightlytoasted.AddtheBrandy,scrapethebrownedbitsoffofthepanandcookuntilthealcoholhasburnedoff.

5. Addthebrownedvegetables,tomatoes,bottleofwine,thymeandbayleaftotheslowcooker.Coverwithaparchmentpaperlidandtheslowcookerlid,Cookonlowforabout6hoursoruntilthemeatandvegetablesareverytender.

6. Browntheonionsandsautéthemushroomsin2tablespoonsofbutterfor10minutesuntillightlybrowned,setaside.Removethemeattothebowlwiththeonionsandmushroomsaddingabitofcookingliquidandcoverwithfoil.Straintherestofthecookingliquidintoasaucepan,reduceuntilitcoatsthebackofaspoon(3-5min)

7. Meanwhilecooktheeggnoodlestopackageinstructions,drain,addbutterandparsley.Seasonthesaucetotaste.

8. Toserve,warmshallowbowlsandaddtheeggnoodles,sauce,meat,mushrooms&onions,andfinallythereservedbacon.

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WinterWonderlandBrowniesIngredients:

• 4largeEggs• 1¼cupsDutch-processcocoa• 1teaspoonSalt• 1teaspoonBakingPowder• 1tablespoonVanillaExtract• 1cupUnsaltedButter• 2cupsSugar• 1½cupsAll-PurposeFlour• 1¼cupsWhiteChocolateChips• ½cupCrushedCandyCanes• PowderedSugartodustthetop

Directions:

1. Preheattheovento350°F.Greasea9"x13"pan

2. Crackthe4eggsintoabowl,andbeatthematmediumspeedwiththecocoa,salt,bakingpowder,andvanillaforabout4minutes.Youcandothiswhileyou'remeltingyourbutter(nextstep).

3. Inamedium-sizedmicrowave-safebowl,orinasaucepansetoverlowheat,melt

thebutter,thenaddthesugarandstirtocombine.Orsimplycombinethebutterandsugar,andheat,stirring,untilthebutterismelted.

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4. Continuetoheat(ormicrowave)briefly,justuntilthemixtureishot(about110°Fto120°F),butnotbubbling;it'llbecomeshinylookingasyoustirit.Heatingthemixturetothispointwilldissolvemoreofthesugar,whichwillhelpproduceashinytopcrustonyourbrownies.

5. Addthehotbutter/sugarmixturetotheegg/cocoamixture,stirringuntil

smooth.

6. Addtheflour,chips,andcandycanes,stirringuntilsmooth.

7. Spoonthebatterintoalightlygreased9"x13"pan.

8. Bakethebrowniesforabout30minutes,untilacaketesterinsertedintothecentercomesoutclean,orwithjustafewmoistcrumbsclingingtoit.Thebrowniesshouldfeelsetontheedges,andthecentershouldlookverymoist,butnotuncooked.Removethemfromtheovenandcoolonarackbeforecutting.

9. Dustwithpowderedsugarbeforeserving.

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EliseWims’TuscanKaleandSausageStuffingwithFreshHerbs Ingredients:

• ¾-poundciabattabread,sliced½inchthick• 1½cupswholemilk• 2poundsmildItaliansausage,casingsremoved• 1mediumonion,chopped• ½cupfinelychoppedcelery• 1cupchoppedfreshparsley• 1mediumshallotfinelychopped• Koshersalt• Freshlygroundblackpepper• 1½poundsTuscankale,ribsremovedandleavescoarselychopped• 1¼cupsgratedParmesanreggianocheese• 2tablespoonschoppedfreshbasil(or1½teaspoonsdried)• 1teaspoonchoppedfreshsage(or¼teaspoondried)• 1teaspoonchoppedfreshrosemary(or¼teaspoondried)

Directions:

1. Placeslicedbreadinashallowbakingdishorbowl,anddrizzlewithmilktosaturate.Letsitfor30minutes,gentlyflippingoccasionallytoensureevensoaking.

2. Meanwhile,warmalargecastironskilletmedium-highheat.Addsausageandbrown(10-15minutes).Stirintheonion,shallot,celery,parsleyandgarlicalongwithapinchofkoshersaltandseveralturnsofblackpepper.Cookuntil

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theonionandcelerysoften(5to8minutes),stirringoccasionally.Addkaleandapinchofkoshersalt,cookuntilwilted

3. Usingyourhands,breakupthebreadintobitesizedpieces,thenplaceinalargebowl.Addthesausage-kalemixturetothebowlalongwiththeParmesancheese,basil,sage,rosemary,andgenerouslyseasontotaste.Gentlytossthemixtureuntilallingredientsareevenlyincorporated.Spoonstuffingintoa9by13bakingdish.

4. Preheatanovento350°F.Bakeuncovereduntilhot(atleast150°incenter)andlightlybrowned(25-30minutes).

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“TheSexyVegan”BrianPatton’sPerfectMashedPotatoesIngredients:Makes4Servings

• 2teaspoonsapplecidervinegar• ¾cupplainunsweetenedcasheworalmondmilk,atroomtemperature• 1poundrussetpotatoes• 1poundYukonGoldpotatoes,peeledandhalved• 1½tablespoonsfineseasalt,plusmoretotaste• 4clovesgarlic,smashed• 2bayleaves• 6to8cupswater,coldfromthetaporatroomtemperature• ½cupveganbutter,melted• ¼teaspoonwhitepepper

Directions:

1. Stirtheapplecidervinegarintothemilkandsetaside.2. Preheattheovento425°F.Withafork,deeplypiercetherussetsafewtimesall

around,thenplacedirectlyonthemiddleovenrack.Bakefor45minutesto1hour,untilaparingknifeeasilypassesthroughthecenter.

3. Abouthalfwaythroughtherussets’cookingtime,addtheYukonGoldstoalargepot,alongwiththesalt,garlic,andbayleaves.Addenoughwatertocoverthepotatoesbyaboutaninch.Turntheheattohigh.Onceboiling,reducetheheattoasimmer,andcookthepotatoesfor10to15additionalminutes,untilaparingknifeeasily

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passesthroughthecenters.It’sbesttocheckseveralofthepotatoesfordoneness,butyoudon’thavetojabeverysingleone.

4. Atthispoint,yourrussetsandYukon’shavefinishedcookingatthesametime.Removetherussetsfromtheovenandimmediatelycuttheminhalfcrosswisetoallowexcesssteamtoescape.

5. DraintheYukon’sanddiscardthewater,garliccloves,andbayleaves.ReturntheYukon’stothepotandplaceoverlowheatfor1minutetohelpevaporateexcesswater,thenturnofftheheat.

6. Placeariceroveralargemixingbowl.Placeeachrussethalfintothericerwiththecutsidedownandtheskinsidefacingyou.Asyoupressthepotato,thefleshpushesthroughtheholesanddropsintothebowl,whiletheskinisleftinthericer.Haveaforkortongsstandingbytoeasilyextracttheskinaftereachpotatoisprocessed.PassalloftheYukonGoldsthroughthericerintothesamebowl.

7. Onceallpotatoesareprocessed,you’llhaveafluffy,whiteandgoldpillowofpotato-ygoodness,Stirthemeltedbutterintothepotatoesuntilincorporated.

8. Addthewhitepepperandabouttwo-thirdsofthebuttermilkmixture.Folditintothepotatoesandgivethemataste.

9. Addalittlemorebuttermilk,1tablespoonatatime,rememberingtostirminimallysoastonotreleasethegummystarch.

10. Onceyou’vereachedthetextureyoulike(youwillprobablyhave2to4tablespoonsofbuttermilkleftover),seasonwithsalttotasteandserve.

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ClodaghMcKenna’sSaltedCaramelWhiskyBreadandButterPuddingwithGoldenRaisinsYoucouldsaythatIgrewuponbreadandbutterpudding.Mymumordadwouldprepareitatleastonceeverytwoweeks.Itissosimpletomakeandgreatforusingupstalebread.Ibelievethatitcanalsobeaveryelegantdish-infact,Iservedthisveryrecipeatmypop-uprestaurantinNYCafewyearsback,anditwasthemostrequesteddessertonthemenu.Iwasn’tsurprised!ThesaltedcaramelwhiskeysauceisaddictiveandcouldbepouredovericecreamtomakeanIrishsundae.Thispuddingcanbemadeuptoadayinadvanceandwarmedthroughintheovenbeforeserving. Ingredients:Serves6

• ⅔cupgoldenraisins• ½cupIrishwhiskey• 5extra-largeeggs• 2cupsheavycream• 1cupplus2tablespoonssugar• ½teaspoongroundcinnamon• ¼teaspoongroundnutmeg• 1teaspoonvanillaextract• 8to9slicesfirmwhitebread,crustslefton• 3½sticksunsaltedbutter,atroomtemperature,plusmoreforgreasing

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Forthesaltedcaramelwhiskeysauce: • 1stickunsaltedbutter,cutintopieces • 1cupplus2tablespoonssugar • 2teaspoonsseasalt • 2½cupsheavycream • ¼cupIrishwhiskey

Directions:

1. Preheattheovento400°Fandgreasean8½-inchsquarenonreactivebakingdish.2. Inamedium-sizemixingbowl,combinethegoldenraisinsandwhiskeyandletsoak

for1hour.3. Inalargebowl,beattogethertheeggs,cream,sugar,spices,andvanillatomakea

custard.Spreadonesideofeachsliceofbreadwiththebutter.Cuttheslicesinhalfdiagonallyandarrangehalfofthebreadinthebottomofthebakingdish,overlappingtheslices.Draintheraisinsandsprinklehalfoverthebread.Repeatwiththeremainingbreadandraisins.Pourthecustardoverthebreadandletsoakfor30minutes.

4. Placethebakingdishinalargebakingpan.Addenoughhotwatertocomehalfwayupthesidesofthedish.Bakeintheovenfor50to60minutes,oruntilthepuddingissetandthetopisgolden.Removethebakingdishfromthewaterbathandletcoolslightlyonawirerack.

5. Makethesaltedcaramelwhiskeysauce:Inasmallsaucepan,meltthebutterovermediumheat.Beatinthesugar,seasalt,cream,andwhiskey.Reducetheheattolowandsimmeruntilthesaucethickens,about10minutes.Servethepuddingwarmwiththesaltedcaramelwhiskeysaucespoonedovereachserving.

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NancieMcDermott’s“NorthCarolinaPersimmonPie”Ingredients:PecanStreuselTopping

• ¼cupplus2Tbsp.all-purposeflour• 2Tbsp.packedlightbrownsugar• 2Tbsp.granulatedsugar• ½tsp.groundcinnamon• ¼tsp.groundnutmeg• ¼cupunsaltedbutter,cutinfourpiecesandsoftenedtoroomtemperature• ½cupchoppedpecans

Crust

• Single-CrustPiePastry,storeboughtorhomemadePersimmonFilling

• 2cupspersimmonpuree(suchasLaVigneOrganics)• 1cupgranulatedsugar• 2Tbsp.all-purposeflour• 1tsp.groundcinnamon• ½tsp.groundnutmeg• ½tsp.salt• 3Tbsp.butter,melted• ¾cupevaporatedmilkorhalf-and-half• 3largeeggs,well-beaten

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Directions: 1. PreparethePecanStreusel:Whisktogetherflour,sugars,cinnamon,nutmeg,and

saltinamediumbowl.Usingyourfingers,rubbutterintodryingredientsuntilmixtureiscrumblyandformslarge,moistclumps.Addpecans,andworkintoclumpsuntilincorporated.Refrigerateuntilmixtureisverycoldandfirm,1to2hours.(Orcoverandrefrigerateforupto2days;orfreezefor1month).

2. Preparethecrustandplaceitinapiepan.Crimpthetopedges,orpresswiththetinesofafork.

3. PreparethePersimmonFilling:Heatovento375degreesF.Stirtogethersugar,flour,cinnamon,nutmeg,andsaltinasmallbowluntilwellcombined.Addmeltedbuttertosugarmixture,stirringwithaforkuntilmixtureisevenlycombinedandresemblesdampsand.

4. Inanothermediumbowl,stirtogetherevaporatedmilkandeggs,usingawhiskoraforktomixthemevenlyandwell.Addthesugar-buttermixtureandstiruntileverythingissmoothandcreamy.Addthepersimmonpureeandstiruntilallingredientscombineintoasmooth,creamyfilling.

5. Pourfillingintopiecrust.Bakeinthepreheatedoven(375degreesF)untilfillingispartiallyset(ithaslostitsinitialliquidtextureandoverallshinysurface),25to30minutes.

6. Carefullyremovethepiefromtheoven---itwillstillbeveryliquidsotakecarehere.Reducetheoventemperatureto350degreesF.RemovethePecanStreuselfromtherefrigerator.Useyourfingerstobreakthecoldstreuselintosmallclumpsandcrumbs.Sprinklethestreuselalloverthecenterofthepie,leavingtheedgesshowingfortheirbeautifulautumncolor.

7. Returnthestreusel-coveredpietotheoventocontinuebaking.Bakeat350degreesFuntilthepiefillingisfirm,puffedup,andset,25to30minutesmore.Transferpietoawirerackandcooltoroomtemperature,about3hours.Cutandserveatroomtemperature,withBrownSugarWhippedCream,orvanillaicecream,orasis.Makesone9-inchpie.

PersimmonFilling• 1cupverycoldwhippingcreamorheavycream• 2Tbsp.brownsugar,lightordark• ½tsp.purevanillaextract,oralmondextract

1. Usingchilledbeatersandalargechilledbowl,beatcreamwithanelectricmixeron

highspeeduntilthickenedandpuffy,about2minutes.Addbrownsugarandcontinuebeatinguntilstiffpeaksform,about2minutesmore,stoppingtoscrapesidesofbowl.Addvanillaandbeatjustuntilitdisappearsintothebeautifulcloudsofcream.Coverandchilluntilservingtime.

*Note:Ifyoudon’thave2hourstochillthePecanStreusel,spreaditonaplateandplaceitinthefreezerwhileyoupreparethepie.Youwon’tneedituntilhalfwaythroughcookingtime,sothiswillhelpitsetupquickly.MakeadoublebatchandkeepitinthefreezerforfuturepiesifyoulikeitasmuchasIdo.Youcoulduseadoublebatchandcovertheentirepieifyoureallylovestreusel.Greatonanypiefilling!

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Hallacas(VenezuelanTamales)RecipeCourtesyChefAlejandraSchraderGuiso–StewforStuffing:Ingredients:

• 4oz.centercutbacon,chopped • 1.5lb.pork,dicedto½”cubes • 1.5lb.beefchuck,dicedto½”cubes • 2tbsp.smokedpaprika • 1tbsp.cumin • 1tbsp.turmeric • 1tspcayennepepper • 1largebrownonions,chopped • 4Romatomatoes,chopped • 4garliccloves,chopped • 1mediumleek,diced • 2celerystalks,diced • 1greenbellpepper,chopped • ¼cupfreshlysqueezedlemonjuice • 2tbsp.brownsugar • Coarseseasalt • Freshlygroundblackpepper

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Masa–Cornflour 2⁄3cupgrapeseedoil 2tspannattoseeds 2cupscorn“masa”flour(UseHarinaPanorGoyabrandforarepas,donotuseMaseca) 1tspsalt 11/3cupswarmwater+moreforadjustingmasa’sconsistency

Preparation:

Guiso 1. InalargepotorDutchoven,sautébaconuntilfatisrendered.Addporkandbeef

alongwithcumin,paprika,turmeric,andcayennepepper.Seasonwithsaltandpepperthencookoverhighheatfor5minutes.Addonions,tomatoes,garlic,leek,celery,andbellpepper.Coverandbringtoaboil.Lowerheatandcontinuecookinguntilallmeatistender,about1.5hours.

2. Oncemeatistender,addlemonjuiceandsugar.Stirandtastetoadjustseasoning.

SetasideuntilGuisohascooleddowncompletely.Thismaybedoneaheadandrefrigerated.

Masa 1. Overalowheat,cookoilwithannattoseedsinsmallsaucepan.Simmerforabout5

minutes.Cooldowntoroomtemperature,strainanddiscardseeds.

2. Inalargebowl(orfoodprocessor)mixinmasaharina,salt,water,andannattooil.Formdoughinto24balls.

TOASSEMBLE 1. Lightlyoilthecenterofabananaleafsquare.Putaballofmasainthecenterofeach

squareandflattendoughoutto1/8”thickness.Topeachmasa-coatedbananaleafwithmeatmixtureandtop/garnishwithastripofpepper,onionring,asliceofhard-boiledegg,afewraisinsandcapers,andtwoolives.

2. Foldleaftocompletelyencasethefilling,makingrectangularpockets.Hallacascan

beroughly6”x3”.TieeachHallacawithkitchentwine.Steaminlargepot,covered,for1hour.Servehot.

*Hallacascanberefrigerated(orfrozen)andsteamedtoreheatbeforeserving

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MahailaMcKellar’sChristmasYuleLogIngredients:CHOCOLATESPONGECAKE

• 6organicEggs,fromcertifiedhumanelypasturedhens• 3/4cuporganicCaneSugar,divided• 1/3cuporganicunsweetenedCocoaPowder• 2tsppureorganicVanillaExtract• 1/32tsp(asmallpinch)pureSeaSalt• OrganicPowderedSugar*(a--seeNotesatend)

VANILLACREAMFILLING

• 3/4cuporganicHeavy/WhippingCream• 1/4cuporganicPowderedSugar• 1/2tsppureorganicVanillaExtract

CHOCOLATECREAMTOPPING

• 11/4cuporganicHeavy/WhippingCream• 1/3cup+1TablorganicPowderedSugar• 31/2TablorganicunsweetenedCocoaPowder• 1tsppureorganicVanillaExtract

DECORATIONS*(b)

• Marzipan-RedandGreenFoodcoloring-Smallwatercolorpaintbrushes

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Directions: 1. Preheatovento375F.Useghee,butterorcoconutoiltolightlygreasea10”x15”x

1”jellyrollbakingpan(orsidedcookiesheet).Linethebottomofthebakingpan(onlythebottom)withunbleachedparchmentpaper,andthenverylightlygreasetheparchmentpaper.

2. Separateeggwhitesfromyolks.*(cAsyouseparatethem,puttheeggwhitesinamixerbowlformakingthemeringue.Puttheyolksinanotherlargemixerbowlformakingthebatter).

3. Athighspeed,beattheeggwhitesuntilsoftpeaksform.Addonly1/4cupsugar,2Tableatatime,beatingwellaftereachaddition,andthencontinuingtobeatjustuntilstiffpeaksform.*(d)

4. Intheothermixerbowlwiththeeggyolks,beattheyolksathighspeed,addingtheremaining1/2cupofsugar,2Tbsatatime,beatinguntilmixtureisverythick,appx3–5minutes.

5. Atlowspeed,stirinthecocoapowder,vanillaextractandseasalt.Mixjustuntilsmooth.

6. Withalargespoonorrubberspatula,gentlyfoldthecocoamixtureandeggwhitestogetheruntiljustblendedandnoeggwhitesshow.Spreadthebatterevenlyinthebakingpan.

7. Bake12–15minutes,justuntilthesurfacespringsbackwhengentlypressedwithafingertip.

8. Donotoverbakeorthecakewillcrackinsteadofroll.9. Siftatinyamountofpowderedsugarononesideofathin,cleandishtowel,atleast

10”x15”in.size.Carefullyturnthecakeoutontothesugaredtowelwhenyoutakeitoutoftheoven.Liftthepanoffthecakeandpeelofftheparchmentpaperfromthecakeanddiscard.

10. Rollthecakeup,rollingthetowelaswell,intoa“jellyroll”,startingwiththeshortsideifyouwanta“fatter”log,orstartingwiththelongersideifyouwantathinner,longerlog.Cooltherolledcakecompletelyonarack,seamsidedown.*(e)

TOASSEMBLE

1. MaketheVANILLACREAMFILLINGbycombiningtheingredientsinamediumbowl.

2. Beatuntilthick.*(fIfnotusingimmediately,coverandchilluntiluse).3. MaketheCHOCOLATECREAMTOPPINGbycombiningtheingredientsinamedium-

largebowl.Beatuntilthick.*(fIfnotusingimmediately,coverandchilluntiluse).4. Carefullyunrollthecake,removingthetowelasyoudoso.Spreadthetopofthe

cakeusingallofthevanillacreamfilling,spreadingevenlyto1/2inchawayfromalltheedges.Rerollthecakeandplaceitseamsidedownonyourservingplate.

5. Usethechocolatecreamtoppingtocoverthetop,sidesandendsofthelog.*(gUsingafork,makeslightlywavylinesinthechocolatecreamonthetopandsidesofthecaketocreateabarkeffect.Useaspoonorspatulatomakeaswirloneachend,togivethelookofacutlog).

6. Looselywrapyourcakeinfoilandrefrigerateforatleastonehourbeforeserving.Bringitoutabout30minutesbeforeserving,asthetasteandtexturearebestatroomtemperature.*(h)

7. Moldmarzipantocreatetwohollyclusters,eachwith2hollyleavesjoinedwith3ormorehollyberries.Usefoodcoloringtopainttheleavesgreenandtheberriesred.Allowtodrycompletelybeforeusing.

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8. Whenyou’reabouttoserveyourcake,ifyouwanta“snowy”look,lightlysiftpowderedsugaroverthelogandplate.Placeyourhollydecorations:Oneclusteronthelogandanotheratthebaseofthelog.

*Notes

• a)Whyorganicpowderedsugar?It’smadeoforganiccanesugarwithorganictapiocapowdertopreventclumping.ConventionalpowderedsugaristypicallyGMObeetsugarwithGMOcornstarch.

• b)Becausethereissomuchsugarinmarzipan,andbecauseinourfamilywedon’tconsiderfooddyestobegoodforustoconsume,wedon’teatthedecorations.Ifyou’regoingtoeatthem,trytofind(ormakeyourown)naturalfooddyes.

• c)Ifyou’renewatseparatingeggs,it’sawisemovetouseacuptoputtheeggwhiteinfirst,thenintothebowl.Ifanyyolkaccidentallygetsintothecup,justputthecupaside,getacleancupandcontinuewithanewegg.Thiswayyou’vespoiledonlyoneeggwhiteinsteadofyourentirebowlofwhites.Thisisimportantbecauseevenatinybitofyolkwillkeepthewhitesfrombecomingameringue!

• d)Careful,over-beatingwillmakethemeringuedryandnotholditsshape,andthe

cakewillbe“heavy”.

• e)Youcanmakethecakeadayahead.Onceithascooledcompletely,looselywrapit(stillinthetowel)withaluminumfoilandsealtheedgeswelltokeepfresh.Tokeepyourcakemoist,donotrefrigerate.

• f)Creamwhipsupbestifitischilled,justoutoftherefrigerator.Youcanalsoputyourbeatersinthefreezertochillthemforafewminutesbeforebeating.Ifyouhaverawmeatsinthefreezer,it’sbesttoputthebeatersinabaggieorwrapinatoweltokeepanymeat“germs”fromgettingonthem.Savethebaggieortowelforchillingthemagainforthetopping.Also,watchout:Overbeatingcreamwillturnitintobutter,andithappensinaninstant.

• g)Tohelpkeepyourservingplateclean,youcanslidewaxedpaperaroundtheedgesofyourcake,thencarefullyremovethewaxedpaperwhenyou’refinishedputtingthetoppingon.

• h)Afterserving,besuretoreturnthecaketotherefrigeratorsoonerratherthenlater,soyourfillingandtoppingdon’tstarttospoil.Thiscakewillstillbedeliciousupto3dayslater,ifyoukeepitchilledbetweenservings,(andithasn’tbeencompletelyeatenbythen!)

FORANEVENHEALTHIERYULELOG~

• 21/2cupsmashedorganicripeAvocado(about2mediumavocados)• 1/2cuporganicunsweetenedCocoaPowder• 1/2cuppureMapleSyrup• 1TbsorganicGhee(optional)• 1tsppureorganicVanillaExtract

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1. Inthecakebatter,substitutepuremaplesyrup(notmaple-flavoredsyrup)forthecanesugar.

2. Inthefilling,substitutepuremaplesyrupforthepowderedsugar.3. Insteadofchocolatecreamforthetopping,useChocolateAvocadoFrosting:Ina

blender,foodprocessor,mixer,orwithahandmixerandamediumbowl,combine4. Beatwelluntilsmooth.Tastetestandaddmoremaplesyrup,alittleatatime,if

you’dlikeasweeterandrefrigerateuntiluse.

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CourtneyThorne-Smith’sSpinach&ArtichokeCasseroleIngredients:

• 48ouncepackagesfrozenartichokehearts• 410ouncebagsfrozenchoppedspinach• 28ouncepackagescreamcheese• 3/4cubeofbutter• 1cupgratedParmigiana-Reggianocheese

Preheatovento350degreesDirections:

1. Spreadsinglelayerofartichokeheartstocoverbottomofbakingdish.Wringallwateroutofspinach,layeroverartichokehearts.Finishwithanotherlayerofartichokehearts.

2. Softencreamcheeseandbutterinmicrowaveuntilspreadable.Spreadevenlyovertopofcasserole.FinishwithgratedParmesancheese.

3. Coverwithaluminumfoilandcookfor45minutes.Removecoverandcookfor15moreminutes,untiltopisgoldenbrown.Ifthetopdoesn’tbrown,youcanturnonthebroilerforaminuteortwo,butwatchcarefully,toavoidburning.

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JennieGarth’sPecanPieIngredients:

• 3cupsofflour• 1tspsalt• ½cupCrisco,chilled• ½cupbutter,chilled• ½cupcoldwater• 1Tbspvinegar• 2-3cupswholepecans• 2cupssugar• 6Tbspbrownsugar• 2cupscornsyrup• 2tspvanilla• 2/3cupsaltedbutter,melted• 6eggs,beaten

Directions:

1. Inafoodprocessor,siftflour,sugarandsaltandpulsetoblend.2. AddCriscoand1/2cupbutter.Pulseuntileverythingisgroundin.3. Whilethemachineisstillon,addwaterandvinegar.Blenduntildoughstartsto

form.4. Divideintothreeballsandflatten.Refrigerate30minutes.5. Preheatovento350degreesandplacepiecrustintobottomofpan.Pourpecans

intothebottom.

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6. Inalargebowl,mixthesugar,brownsugar,salt,cornsyrup,vanilla,meltedbutterandeggs.Pourontopofpecans.

7. Coverpanlooselywithaluminumfoil.Bakefor30minutes,thenremovefoilandbakeforanadditional20minutes.BakepieuntilthereisverylittleJIGGLEinthecenterofthepie.

PIECRUST:Thisrecipewillmakeadoublecrustor3singlecrusts---thepecanpierecipeneedsasinglecrust.Rolloutthedoughtocompletelycovertheentirebottomofthepanandovertheedges.FLUTEtheedgesofthedoughofthepiepan.

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JudyJoo’sBakedGingerSaltSeaBassAwholebakedfishinsaltisagorgeouswaytoservefishfortheholidays.Ifyoucan’tfindonebigone,feelfreetosubstitutetwosmallerfish.Thefragrantsoygingersauceonthesideaddsalotofflavortothislightanddelectabledish.Ingredients:Sauce:

• 5Tablespoonssoysauce• 3Tablespoonsmirin• 1Tablespoonbrownsugar• 1(1.5inch)knobfreshginger,peeledandfinelyjulienned• 2teaspoonsroastedsesameseeds• ½teaspoonsgratedormincedgarlic• largepinchofgochugaru(Koreanchiliflakes),orafewslicesoffreshredchilies,if

youlike.

Fish:• 1largewholeseabass,cleanedangutted(3lbsabout)• 5thickslicesofginger,cutonanangle• 5largeclovesofgarlic,smashed• 3tablespoonsofvegetableoil(orotherneutraloil)• 3cupscoarsesalt• 1eggwhite

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Directions: 1. Preheatovento400degreesF.Washthefishwellandpatdrywithpaper

towels.Stuffthecavitywiththethickslicesofgingerandgarlic.Rubtheoutsideoftheentirefishwithvegetableoil.

2. Inamediumbowl,mixtogetherthesaltandeggwhite.Addadashofwateruntilthemixturebecomespastylikesandandstickstogether.

3. Onabakingsheet,spreadoutalayerofsaltapproximatelythesizeofthefishaboutaquarterofaninchthick.Placethefishontop,andscooptherestofthesaltoverandaroundthefish.Makea¼inchthick“shell”aroundthefish,creatingatightseal,leavingthetailandtheheadexposed.

4. Placeinovenandbakeforabout30–40mins,andletrestfor10mins.Useathermometertochecktheinternaltemperature,shouldreadabout145degreesF.

5. Meanwhile,makethesoygingersauce.Inasmallbowlwhisktogetherthesoysauce,mirin,sugar,ginger,sesameseeds,garlicandchiliflakes.Setaside.

6. Whenthefishisdone.Crackopenthecrust,andremovethefish,andserveimmediatelywithsoygingersauceonthesideordrizzledontop.

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Brined&SpatchcockedTurkeyIngredients:Brine

• 6Lwater • 6,000gice • 600gtablesalt • 2kgSelRose(pinksalt) • 250gsugar • 15ea.headsofgarlic • 3ea.orangezest • 3ea.lemonzest • 5sprigsofrosemary • 2ea.Cinnamonsticks • 1bunchtime • 15ea.Staranise • 100gcorianderseeds • 5gcloves • 7gallspice • 2gjuniperberries

Preparation:

1. Wrapspicesinsachet(cheeseclothparceltiedwithtwine)

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2. Bring6litersofwatertoboilandaddallotheringredients.3. Submergeturkeyinbrinefor24hoursincoolerorrefrigerator.4. Removeturkeyfrombrinegivequickrinseanddry.

Ingredients:SpatchcockedTurkey

• 2Tbspoliveoil • 1tspkoshersale • 1teaspoonfreshlygroundpepper • 1freshfreerange12#turkey • 3onions,lgdice • 4carrots,lgdice • ½headcelery,lgdice • 1headfennel,lgdice • 1buthyme • 1busage

Preparation:

1. Preheatovento450degreesF2. Spatchcockturkeybycuttingoutbackboneandbreakingbreastplate.Rubturkey

withoilansseasonwithsaltandpepper.3. Placevegetablespmrimmedbakingsheet.Placerackontopandtransfer

spatchcockedturkeyontop,breastsideup. 4. Roast,rotatinghalfwaythroughandbasting4timesuntilaninstantread

thermometerinsertedintothethickestpartofthethighreads165F,about1hour.Allowtorestforatleast25minutesbeforecarving.

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DavidCodney’sThanksgivingStuffingServes6Ingredients:

• 1(12-oz.)loafciabattabread,cutinto1”pieces• ½cupofoliveoil• Koshersaltandfreshlygroundblackpepper,totaste • 1sticksaltedbutter• 1yellowonion,cutinto¼”dice• 3stalkscelery,cutinto¼”dice• 2-3cupsturkeyorchickenstock• ¼cupchoppedparsley• 2tbsp.chives• 2tbsp.choppedsage

Instructions:

1. Preheatovento325°F.2. Cutciabattabreadintocrouton1"sizecubes.3. Tosstheciabattacroutonsinoliveoil,saltandpepper,andplaceonsheettray.4. Placecroutonsinovenfor25minutes,untilciabattaisgoldenbrownanddry.Be

suretotossthepiecesevery10minutessoitdoesnotburn.

5. Oncethecroutonsareoutoftheoven,putthemintoalargebowlandsetaside.6. Turnoventemperatureto375°F.

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7. Melt1stickbutterinalargecastironskilletovermedium-highheat.8. Addonions,andcookuntilsoftandtranslucent.Oncetheonionsaretranslucent,

addceleryandcookuntilslightlysoftfor5–7minutes.9. Placeonionmixtureinthebowlwithcroutons.10. Addstock,oil,parsley,sage,bread,salt,andpeppertooriginalskilletandheaton

stovetopuntilalltheliquidishot.11. Addhotliquidtobowlwiththebreadmixtureandtosstocombine.12. Bakefor30–35minutesat375°inskilletor13x9panuntilgoldenbrownand

breadisslightlycrispontop.

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Debbie’sPomegranateTrifleServes10-12Ingredients:

• 1preparedboxofVanillaInstantJellopuddingmix(makes6cups)(justneedsmilk)• 3Cofwhippedcream(storeboughttuborhomemade)*weadded1/4-1/2tspof

almondextract• 3-4PacksofSoftLadyFingers• 1CofSlicedalmonds,Toasted• 1CofPomegranateSeeds,drainedofanyjuice• Mintsprigsforgarnish

Instructions:

1. Standinguprightandvertical,placefingerssidebysideallaroundtheinsideofthetrifle.

2. Addhalfyourpreparedpudding.3. Addhalfyourwhippedcream/topping.4. Scatterhalfofpomegranateseedsandhalfofalmondsonwhip.5. Coverentiresurfacewithahorizontallayerofladyfingers.6. Repeatabovestepswithremainingpudding,whippedcreamandendingwiththe

secondlayerofscatteredalmondsandpomegranateseeds.7. Lastlygarnishwithmint.Letsetupinthefridge1-2hoursbeforeserving.

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ValerieGordon’sWhiteChocolateCoconutCakeMakesone9-inchcake;serves8-12Ingredients:FortheCake:

• 3¼cupsall-purposeflour • ¾teaspoonbakingpowder • ¾teaspoonsalt • 3¾sticksunsaltedbutter,softened • 2tablespoonslightcornsyrup • 2cupssugar • 6largeeggs • 1/3cupcrèmefraicheorsourcream • 1½tablespoonsvanillaextract

FortheWhiteChocolateButtercreamFrosting:• 2sticksunsaltedbutter,softened• ½cupconfectioner’ssugar,sifted• 2Tbslightcornsyrup• 1tspvanillaextract• 4oz31%whitechocolate,meltedandcooled• ¼teaspoonkoshersalt• 3cupssweetenedshreddedcoconut,forfinishing• 3cupsfreshraspberries

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Directions:

1. Positionarackinthecenteroftheovenandheattheovento350degreesF.Coatthebottomsandsidesofthree9-by-2-inchroundcakepanswithnonstickbakingsprayorbutterandlinewithparchmentcircles.

2. Sifttogetherthefour,bakingpowder,andsaltintoamediumbowl.3. Inthebowlofastandmixerfittedwiththepaddleattachment(orinalargebowl,

usingahandheldmixer),creamthebutter,cornsyrup,andsugaronmediumspeeduntillightandfluffy,about4minutes.

4. Whisktogethertheeggs,crèmefraiche,andvanillainasmallbowl,thenpourthemixtureintothecreamedbutterandbeatuntilsmooth.Scrapethebottomofthesidesofthebowlandthepaddleandmixfor30seconds.Withthemixeronlowspeed,addthedryingredientsintwobatches,mixingfor30secondsaftereachaddition.Scrapethebowlagainandmixfor15seconds.

5. Dividethebatteramongthepreparedcakepans,spreadingitevenly.Bakefor15minutes.Rotatethecakesandbakeforanadditional10to12minutes,untilthecakesappearfirmandhaveamattefinishandatoothpickinsertedinthecentercomesoutclean.Letthecakescoolcompletelyinthepansoncoolingracks.Wrapthecakesinplasticwrapandrefrigerateuntilyouarereadytoassemblethecake.

ToMaketheFrosting:

1. Inthebowlofthestandmixerfittedwiththepaddleattachment(orinalargebowl,usingahandheldmixer)beatthebutteronamediumspeeduntilverysoftandcreamy,about3minutes.Scrapethesidesandbottomfor1minute.Pourinthecornsyrupandvanillaandmixuntilthoroughlyincorporated.

2. Scrapethesidesandbottomofthebowlandbeatonlowspeedasyoustreaminthemeltedwhitechocolate.Addthesaltandcontinuebeatinguntilthebuttercreamisshinyandfluffy,about3minutes.Scrapethebowloncemoreandbeatfor30secondsonmedium-highspeed.(Thebuttercreamcanbecoveredandstoredintherefrigeratorforupto2weeks.)

ToAssembletheCake:

1. Placeonecakelayertopsideuponacakestandorturntable.Slidefourstripsofparchmentundertheedgesofthecaketocatchandstrayfrosting.Usinganoffsetspatula,spreadthefrostingevenlyoverthetopofthelayer.Topwith1½cupsoftheraspberries.Repeatwithanothercakelayerwithmorefrostingandlayerofraspberries.Stackthethirdlayerontopandpressdowngentlytoeventhelayers.Usinganoffsetspatula,frostthesidesandtopofthecakewithremainingfrosting.

2. Takeahandfulofcoconutatatimeandpressontothesidesofthecakeuntilthesidesarecovered.Sprinkletheremainingcoconutontopofthecake.Chillforatleast30minutesbeforeserving.

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FabioViviani’sParmesan,Garlic,&HerbCrustedCrownRoastofPorkIngredients:

• 8-poundcrownroastofpork(14to16ribs) • 4clovesgarlic,peeledandhalvedlengthwise • 1sprigeachoffreshrosemaryandthyme • 1smallorange,cutintochunks • Saltandfreshlygroundblackpepper

PorkBrineIngredients: • 1gallonwater • 1Csalt • 1Csugar • 1tchiliflakes • 2eabayleaves • 2sprigssage • 1cupsapplecider • 6eaStocksofRosemary • 10eaPeppercorns

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Directions:

1. Addallingredientsintoapotandbringtoaboilfor5minutes.Removefromheat,strainandcoolinanicebath.Placetheporkrackinthebrinefor2-5hr.Removefromthebrineanddrywithpapertowelsinpreparationfortherub.

FortheRub: • 3Textravirginoliveoil • 3Tgarlicchopped • 2Tsage,chopped • 2Trosemary,chopped • 2teaspoonsfreshthymeleaves • ½cGratedParmesanCheese • 1eaOrangeZested • SaltandPeppertotaste

Directions: 1. Maketherubbycombiningtheoliveoil,garlic,salt,pepper,sage,rosemary,thyme,

Parmesanandorangezestinasmallbowl.Setaside.2. Positiontherackinthelowerthirdoftheovenandpreheatto450°F.Seasonthe

cavityoftheporkwithsaltandpepperandstuffwiththehalvedgarlic,sprigsofrosemaryandthymeandtheorange.Shieldtheendsoftheribswithsmallpiecesofaluminumfoiltopreventburning.

3. Placetheporkonarackinaroastingpanand,usingyourhands,coatalltheoutersurfacesofthemeatwiththepreparedrub.

4. Roastfor15minutes,thenreducetheoventemperatureto325°F.Continueroastinguntilathermometerinsertedinthethickestpartofthemeatregisters140°F.Totalcookingtimeshouldbearound1-3/4to2hoursforan8to9-poundroast.

5. Tentlooselywithfoilandallowtheroasttorestfor20minutes,thencarvebyslicingbetweentheribbonestoseparateintoindividualchops.

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AmyTraverso’s“NewEnglandChristmas”AppleBiscuitBunsIngredients:Filling:

• 1¼cupsfirmlypackedlightbrownsugar• 5Tbssaltedbutter,cutintochunks,plusmoreforgreasingpan• 1½tspgroundcinnamon• 1largefirm-sweetapple,peeled,cored,andcutinto¼-inchcubes

Dough:

• ½cupbuttermilk• 1largeegg• 3cupsAPflour• 1Tbsgranulatedsugar• 2½tspbakingpowder• 1½tspkoshersalt• ½tspbakingsoda• 12Tbscoldsaltedbutter,cutintosmallcubes

Directions:

1. Greasethebakingpanwithalittlebitofbutter,setaside.Makethefilling:inamediumbowl,combinethebrownsugar,the5tablespoonsbutter,andthecinnamon.Usingapastrycutter,cutthebutterintothesugar,workingitinuntilthe

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mixturelookslikewetsand.Putintherefrigeratortochillwhileyoupreparethedough.

2. Inasmallbowl,whisktogetherthebuttermilkandegg,setaside.Inamediumbowl,whisktogethertheflour,sugar,bakingpowder,saltandbakingsoda.Sprinklethebutteroverthefourmixtureandusetoyourfingerstoworkitin.Stopwhenthemixturelookslikesandstuddedwithlittlechunks.Addtheeggmixtureandstirwithaforkjustuntilthedoughbeginstoholdtogether.Itwilllookquiteraggedandnotfullyblended,butstopthere.Youwanttopreventthebutterfrommeltingintothedough-thoselittlechunkswillcreateaflakiertextureoncebaked.

3. Preheattheovento350˚andsetaracktothemiddleposition.Dumpthedoughoutontoapieceofparchmentpaperandkneadjustenoughtobringitalltogetherintoaball.Usingarollingpinandabenchscraperrollthedoughontoa9x15inchrectanglewithstraightsides.

4. Sprinklethedoughalloverwiththebrownsugarmixture,leavinga1-inchborderacrossoneofthelongeredges.Topwiththeapplesandgentlypressdown.Workingfromthelongedgeoppositetheborder,rollthedoughuptightle,jellyrollstyle,usingtheparchmentasanaid.Whenyoureachthebordergivetherollasqueezeandturnseamsidedown.

5. Cuttherollcrosswiseinto9equalbunsandarrangeinthepreparedpan.Bakeuntilgoldenbrownandbubbling,30-35minutes.Servewarm,rightfromthepan.

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CatCora’sOven-RoastedCrab“BuonNatale”Ingredients:

• 4(1to11/2pound)Dungenesscrabsor2(2pound)crabs,cooked,cleaned(reservejuicesandtomalley)

TomalleySauce:

• Reservedtomalley • 1teaspoonchiliflakes • 1teaspoonchoppedfreshthymeleaves • 5garliccloves,mince • 1tablespoonfreshlemonjuice • Reservedcrabjuices • 1cupmayonnaiseoraioli • 1/2teaspoonkoshersalt• 1teaspoonfreshlycrackedblackpepper• 1/4poundbutter(1stick)• 4tablespoonsoliveoil• 1tablespoonchoppedfreshthymeleaves• 2tablespoonslemonzest(about4to5lemons)• 4tablespoonsfreshlemonjuice• Saltandfreshlycrackedblackpepper• 3tablespoonsroughlychoppedItalianflat-leafparsley• Lemonslicesorwedges,forgarnish• 4to8slicescrustybread,toasted,rubbedwithgarlicclovesanddrizzledwitholiveoil

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Directions:

1. Crackthecrabreservingthejuicesandtomalley.Setaside.2. Makethetomalleysaucebypushingthetomalleythroughasievewithawooden

spoonintoasmallpot.Addthechiliflakes,thyme,garlic,andlemonjuice.Mixinthereservedcrabjuicesandbringtoaquicksimmeroverlowheat.Giveitafinalquickstirandremovethepanfromtheheat.Pourthetomalleymixtureintoasmallmixingbowlandallowittocool.(Startroastingthecraboncethetomalleysauceiscooling.)Assoonasthetomalleysaucefeelslukewarmtothetouch,addthemayonnaiseoraiolialongwiththesaltandpepper.Tasteandaddmoresalt,pepper,orthyme,ifyoulike.

3. Putarackinthemiddleorlowerthirdoftheovenandpreheattheovento500degreesF.

4. Onthestove,inalargeoven-proofsautepanorcasserole,heatthebutter,oliveoil,garlic,thyme,andlemonzestovermedium-highheatuntilhot.Addcrabpiecesandseasonwithsalt,pepper,totaste,andmixwell.Putthepanintheovenandcookuntilthecrabishotthroughoutandthegarlicisgoldenbrown.(Watchcarefully;thecrabheatsveryquicklyandat500degreesFthegarliccanburneasily.)Removethecrabfromtheoven,drizzlewith4tablespoonsoflemonjuiceandscattertheparsleyoverthetop.

5. Toserve,stackthecrabonaplatteranddrizzlewiththetomalleysauceorservethetomalleysauceinasmallbowlandallowyourgueststohelpthemselves.Garnishtheplatterwithlemonwedgesandslicesofgarlic-rubbedtoast.Serveimmediately.

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DuffGoldman’sHolidayPieTowersIngredients:PumpkinCheesecakeMousse:

• 1cheavycream• ¼cpowderedsugar• 4oz.softenedcreamcheese• ½cPowderedSugar• ½cpumpkinpuree• ½cgrahamcrackercrumbs• 1vanillabean• pinchea.ofnutmeg,cardamom,cloves,andcinnamon

Directions:1. Whipcreamand¼cuppowderedsugaruntilsoftpeaks.Setaside.2. Beatthecreamcheeseuntilsoftandfluffy.Add½cup10x,pumpkin,vanilla,spices.

Beattoincorporate.3. Foldinwhippedcream,storeinthefridge.

ButterPecanMousse:

• ¾cchoppedpecans• 2tbutter,melted• ¼cPowderedSugar• 6oz.softenedcreamcheese• ½clightbrownsugar

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• 1vanillabean• 1cheavywhippingcream

Directions:1. Coatthepecansinbutter,tossinpowderedsugar,bakeat350for12minutesorso.

Keepaneyeonthem.Youwantthemcrunchybutnotbitter.Pullthemout,letthemcool,andsmashwitharollingpin.

2. Whipthecreamtosoftpeaks,setaside.3. Whipthecreamcheese,vanilla,brownsugartillfluffy.4. Foldthepecansandwhippedcreamintothecreamcheese,refrigerate.

PieDoughCookies: • 1xrecipeduff’spiedough(orstore-bought)• 1egg• 1Twater• pinchsalt• pinchsugar• ½ccinnamonsugar• 3oz.meltedmilkchocolate

Directions:

1. Addallingredientsintoapotandbringtoaboilfor5minutes.Removefromheat,strainandcoolinanicebath.Placetheporkrackinthebrinefor2-5hr.Removefromthebrineanddrywithpapertowelsinpreparationfortherub.

PecanStreusel:

• ½cupgranulatedsugar• ½cuplightlypackedbrownsugar• 1stick(½cup)butter,softened• 1tablespoonpurevanillaextract• Pinchofgroundcinnamon• Pinchofgroundnutmeg• Tinypinchofgroundcloves• 1cupall-purposeflour• ¾ctoastedpecans

Directions:1. Withawoodenspooninabigbowl,creamthesugars,butter,vanilla,andspices

untilthemixtureisallonecolor.2. Addtheflourandpecansandstiruntilcrumbly.Ifthestreuselgetsdoughyinstead

ofcrumbly,addmoreflouruntilitlookslikewetsand.Coverandrefrigerateforupto10days,orfreezetillwhenever.

CaramelSauce: • 1½csugar• 1/3cwater• 1¼cheavycream

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Directions:

1. Whipthecreamslowly,addvanillaand10x,whiptomediumsoftpeaks.Toassemble

Spoonthepumpkinmousseontotheplate,topwiththecinnamoncookie.Spoonpecanmousseontothat,placechocolatecookie.Spoononwhippedcream,drizzlecaramelsauce,sprinklepecanstreusel

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JohnTesar’sChristmasPrimeRib,YorkshirePudding&SourCreamHorseradishSauceIngredients:YorkshirePudding:

• ¾cupall-purposeflour• ½tspsalt• 3eggs,roomtemperature• ¾cupmilk,roomtemperature• ½cuppandrippingsfromroastprimeribofbeef(beefjuicesandoil)*

*Ifyoudonothaveenoughpandrippings,addmeltedbutter.SourCreamHorseradishSauce:

• ½to¾ofacupoffreshhorseradish• 1cupSourCream• 4tspDijonmustard• 4TbspHellmann’smayonnaise• 4Tbspchoppedchives

Mixallwetingredientsinmixingbowlseasonwithsaltandpepper1tspoflemonjuicefinishwithchoppedchives

Directions:PrimeRib1.Seasontheroastliberallywithsaltandpepperandletsitonarackuncoveredinyourrefrigeratorforatleast3to4hoursorovernight.

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2.Startinalowovenabout250orevenlessifpossibledependingonthesizeroastcook3to6hours,untilit’sinternaltemperatureis130removefromtheovenandletroastrestfor30mintoanhour.3.Oncemeatisrestedturnovenashotasitgetsandplaceroastbackintheovenfor15to20minutestillcrispyandgoldenbrownontheoutside.Sliceandserve.YorkshirePuddingPreparation:Atleasttwo(2)hoursorovernightbeforeyouwillneedthisYorkshirePuddingbatter,preparethebatter(minuspandrippings),andplaceintherefrigerator.YorkshirePuddingiscookedafteryouhavetakenyourcookedprimeribroastoutoftheovenandyouarelettingitsitfortherequiredrestingperiod.1.Inalargebowl,sifttogethertheflourandsalt;setaside.2.Inanotherbowl,beattogethertheeggsandmilkuntillightandfoamy.Stirinthepreparedflour/saltmixturejustuntilincorporatedandsmooth.Thebatterwillbelikeaverythinpancakebatter.3.Coverbowlwithplasticwrapandrefrigerateatleasttwo(2)hours(forbestresults,refrigerateovernight).CookingYorkshirePudding:TraditionallyYorkshirePuddingismadeinonelargedishoryourmeatroastingpanandcutintowedges.Forindividualservings,Ihavefounditismucheasiertopreparetheminmuffintinsorpopoverpans.1.Pourthecookedprimeribmeatdrippingsintoyourbakingpanormuffintinsofchoice.Forapopoverversion,usepopoverpansormuffinpans,puttingatleast1teaspoonofmeatdrippingsinthebottomofeachwell.2.Placethepanorpansinyourovenandgetthedrippingssmokinghot(about5minutes).Ina450degreeoven.Carefullytakethehotpan/pansoutoftheoven.Thefatinthepopoverormuffintinsshouldbealmostsmoking.3.Removethepreparedcoldbatterfromtherefrigerator.Whiskthebatterthoroughlytobreakdownanylumpsandaddsomeadditionalair.4.Quicklypourthebatterintothehotpan/pansontopofthehotdrippings.*NOTE:Ifusingpopoverormuffinpans,fillfull.Thefatshouldsizzlewhenyoupourthebatter.Workquickly,soyoudonotlosealltheovenheat.5.Putthepanbackinovenandcookuntilpuffedanddry,approximately15to20minutes.Donotopentheovendoorduringbaking.6.RemovefromovenandservehotwithyourPrimeRibRoast.Makesapproximately6individualpopovers(dependingonsizeofpans)or1largepan.

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SourCreamHorseradishSauce1.Mixallwetingredientsinmixingbowlseasonwithsaltandpepper1tspoflemonjuicefinishwithchoppedchives.

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FarmhouseCheeseSouffleswithPearandWalnutSaladIngredients:CheeseSouffles:

• 1½ozbutter,extratogrease • 1½ozself-raisingflour,extratogrease • 1½cups,milk • 1smallonion,cutinhalf • 1bayleaf • 3blackpeppercorns • pinchfreshlygratednutmeg • 7ozKnockdrinna(orGruyere)cheese,grated • 3largeeggs,separated

Forthepearsalad:

• 3.5ozwalnuthalves • 3firmripepears • juiceof1lemon • 2tbspextra-virginoliveoil • Seasaltandfreshlygroundblackpepper

Directions: Thesemakeaveryelegantcheesecoursesandarequiteeasytoprepare.Youcanmaketheseaheadoftimeandtheywillpuffupagainwhenyouplacethembackintheoven.

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1. Preheattheovento180°C/350°F/GasMark4.Greaseandflourx6ramekins

2. Pourthemilkintoasmallpanandaddtheonion,bayleaf,peppercornsandgratednutmeg.Bringtoasteadysimmerslowly,thenremovefromtheheatandstrainintoajug.

3. Meltbutter,inasmallpanandaddtheflourtomakearoux,whiskinguntilit’scombined.Slowlyaddthewarmmilkuntilyouhaveaddeditallandareleftwithathickwhitesauce.

4. Transferthesaucetoamixingbowl.Thenwhiskintheeggyolksandthree-quartersofthecheese.

5. Beattheeggwhitesuntillightandfluffyandformingsoftpeaks,thengraduallymixitinwiththecheesemix.

6. Dividethemixtureamongsttheramekinsandplaceinroastingtin.Pourboilingwateraroundthebaseoftheramekinsandplaceintheovenfor15minutesthesoufflésarewellrisenandlightlygolden.

7. Allowtocoolslightlyandthenremovethesoufflésfromtheramekinsandplaceonaparchmentlinedbakingsheet.

8. Coverwithclingfilmandchillforupto24hours.Tofinishcookingthesoufflés,removethemfromtheovenwhileyoupreheattheovento180°C/350°F/GasMark.

9. Sprinkletherestofthecheeseontopandreturntotheovenforabout5minutesuntiltheyhavepuffedbackupandareheatedthrough.

10. Meanwhile,makethepearsalad.Toastthewalnutsinabakingdishforabout10minutesuntillightlygolden.Leavetocoolalittleandroughlychop.

11. Usingamandolinorverysharpknifecutthepearintowafer-thinslicesandtossinthelemonjuicetopreventdiscoloration.Addsomesaltandpepperandsetasideuntilyouarereadytoserve.

12. Covereachplatewithalayerofslightlyoverlappingpearslicesanddrizzlewitholiveoil.Putasouffléintothecentreofeachplateandaddagrindingofblackpepper.Scatteroverthewalnutstoserve.

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MarisaChurchill’sSpicedWalnutCakewithTangerinesIngredients:QuickWhippedTopping:

• ¾cupheavycream• ¾cupnonfatGreekyogurt,preferablyFage• 2½tablespoonssugar

FortheWalnutCake:

• Nonstickpanspray• ¾cupall-purposeflour• ½cupwholewheatflour• ¾cupsugar• 1teaspoonbakingsoda• ½teaspoongroundcinnamon• 1/8teaspoongroundcloves• Pinchofsalt• ⅓cupplus1tablespoonliquideggsubstitute• ⅓cupplainnonfatGreekyogurt,preferablyFage• ¼cupplus1tablespoonmildflavoredoliveoil• 1tablespoonfinelygratedorangezest• 2tablespoonsfreshorangejuice• ⅔cupwalnuthalves,toasted

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ThymeSyrup:

• ½cupsugar• 2tablespoonshoney• 5branchesthyme,2½incheslong,plus3moreforgarnish• 2smalloranges• 1bloodorange• Additionalwalnuts,roughlychopped,forgarnish

Directions:Tomakethewhippedtopping:1.ReplaceabouthalfoftheheavycreaminthewhippedtoppingwithfatfreeGreekyogurt,forahealthy,proteinrichaddition.2.Useeggsubstitute,whichismadewitheggwhites,tocutbackonabitofcholesterol.3.Addheart-healthywalnutsandoliveoil,insteadofbutter.4.Makethecakeandwhippedtoppingsugar-freefordiabeticsbyfollowingmysweet&sugar-freesidebarsTomakethesyrup:1.Putthesugarintoasmallsaucepanandaddone-halfcupwater.2.Stirinthehoneyand5ofthethymebranches.Bringtoaboilovermediumheat,thencontinuetoboilforseveralminutestofullydissolvethesugar.3.Pulloutanddiscardthethyme.Thesyrupcanbemadeuptotwoweeksinadvance,andrefrigerated.Tomakethecake:1.Preheattheovento350°F.witharackinthecenterposition.Coata9”cakepanwithpanspray.2.Inamediumbowl,whisktogethertheall-purposeandwholewheatflour,sugar,bakingsoda,cinnamon,clove,andsalt.3.Inaseparatebowl,whisktogethertheeggsubstitute,yogurt,oliveoil,zest,andjuice.4.Processthewalnutsinafoodprocessorforabout20seconds,oruntilithasthetextureofgravel.Addtheflourmixtureandprocessfor20seconds.Addtheliquidingredientsandpulsejustuntilthedoughclumpsuparoundtheblade.5.Spreadthebatterintothecakepan.25to35minutes,untilaknifeinsertedinthecenter

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comesoutclean.6.Coolthecakeinitspanonawirerackfor5minutes,thenremovefromthepan.Pokethecakeseveraltimeswithaknifeandpourthecoolsyrupoverthecake.7.Toserve:Removethepeelofffromtheoranges,trimmingawayanywhitepith.Workingoverasmallbowl,useaparingknifetocutbetweenthemembraneandfleshtoreleasetheorangesegmentsintothebowl.8.Oncethecakeiscool,dollopthewhippedcreamontothecake.Topwiththecitrussegments,afewpiecesoftoastedwalnuts,andtheremainingsprigsofthyme.