recipe magazine - In Good Taste eZines

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Orange-Buttermilk Pie withCranberry Topping Creole-Roasted Garlic Turkey

and Roast SirloinCCCrreeoolllee-RRRooaasstted

celebrate THE SEASON

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SWholiday

Spicy Nacho Bake and Caramel Apple Dip

+ halloween night treats

recipe magazinein good tasteholiday 2013

™

SM_IGT_13Hol.indd 1 9/19/13 4:59 PM

For more information, visit us online @ www.savemart.com, www.luckysupermarkets.com, facebook, twitter, pinterest, or customer toll-free line 1-800-692-5710.

© 2013 ViMax Publishing & Marketing, Inc. and Save Mart Supermarkets. All rights reserved. All articles in In Good Taste are written and edited by professionals. ViMax Publishing makes no representation as to the accuracy or effi cacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher. Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944 • vimaxmedia.com

in good taste™®

S.H.A.R.E.S.

A Fresh WAY TOGIVE BACK

inside14 Halloween Night Eats

Caramel Apple Dip Spicy Beef & Refried Bean Nacho Bake

16 Turkey TimeCreole-Roasted Garlic Turkey

5-Minute Cranberry-Orange Relish Couscous with Butternut Squash & Pine Nuts Sautéed Asparagus with Garlic

10 Autumn-Spiced TreatPumpkin Roulade

12 Twice-Loved Leftovers Open-Faced Turkey Melt

Turkey, Kale & Mushroom Lasagna

16 Holiday Feast Roast Top Sirloin with Gorgonzola Topping

& Balsamic-Cranberry Sauce Mashed Potato, Cheddar & Leek Casserole Double-Chocolate Peppermint Bark Orange-Buttermilk Pie with Cranberry Topping

20 Build a Brunch Creating the Perfect Cheeseboard Bloody Mary Deluxe

22 New Year’s Eve Bites Cashew Chicken Skewers with Orange-Ginger Sauce Jalapeño-Mango Pork Skewers

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16Register your non-profit organization for our S.H.A.R.E.S. program. For more information visit: savemart.com/SHARES

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in good taste holiday 2013

Holiday Eating PEP TALKPEP TALK

You know the winter holiday season has arrived when you feel your willpower falling faster than the temperature outside. Holidays can create a perfect storm when it comes to overeating – you’re in a festive mood relaxing with friends and family, and everywhere you look, there are rich sauces and even richer desserts.

By following a few simple yet highly eff ective guidelines, you’ll outsmart your impulse to keep spooning on the gravy and nibbling on sweets all night.

PLANNING FOR THE PARTYIf you’re attending a potluck, bring a healthy entrée you enjoy, so that even if all the other guests bring deep-fried selections, you’ll have a dish you can indulge in guilt-free.

Enlist a friend who’s also attending the party to be your partner in eating sensibly. Make a pact you’ll keep each other’s indulgences in check while still making sure you both have a good time.

If you’re hosting a party, you’re in control – so substitute low-fat ingredients whenever possible, such as replacing cream with skim milk or yogurt, and use low-sodium, low-fat broths.

THE DAY OF THE PARTYIt’s breakfast time, and you think you can start making up for some of the excess calories you’ll pick up later by skipping breakfast now. Think again. It’s tempting to skip meals during the day to try to balance out our caloric intake. All too often this strategy backfi res. Once you’re surrounded by scrumptious sauces and desserts, hunger sets in, increasing the possibility to overeat. Have a healthy snack right before the party as well. That way, you won’t make a beeline to the appetizer table.

AT THE PARTYWhen you walk into the party, have a snacking strategy in mind. If your heart is set on having two slices of pie, don’t overdo nibbling on appetizers. Indulge on the foods you don’t get to enjoy all year. Instead of ordinary cheese and crackers, save your calories for your aunt’s holiday bread pudding. Also, don’t overload on toppings. Gravy, salad dressing and butter all add unwanted calories to foods that may otherwise be good holiday choices.

Keep yourself distracted throughout the meal. Drink lots of water, and if there is carbonated water available, keep that close at hand too, because the carbonation also promotes a feeling of being full. In addition, fi ber helps us feel full without tacking on extra calories, so look for high-fi ber foods such as whole grains and fruits.

While distracting your tummy, play a little trick on your brain too. Stick to entrée-sized plates to load up on healthy options, such as fruits, vegetables and snacks. But when you’re ready for appetizers and entrées that are higher in fat, use small plates.

Avoid making that dreadful New Year’s Eve resolution to lose weight, as these tips will help your clothing size stay the same throughout the holidays. What better gift can you give yourself than that?

Save Mart • S-Mart • Lucky 3


Caramel Apple DipPrep: 20 minutes plus standingMakes: 1¾ cups

1 can (46 ounces) unsweetened pineapple juice2 pounds Granny Smith apples (about 5 medium)2 packages (1.4 ounces each) milk chocolate English

toff ee bars½ cup salted dry roasted peanuts1 package (8 ounces) Sunnyside Farms Cream

Cheese, softened¾ cup Sunny Select Light Brown Sugar1 teaspoon pure vanilla extract

1. Pour juice into large bowl. Core and cut apples into ¾-inch wedges, placing them into juice as they are cut; let stand 15 minutes, then drain.

2. Meanwhile, place wrapped toff ee bars in large zip-top plastic bag; seal bag, pressing out excess air. Wrap bag with kitchen towel, and with fl at end of meat mallet or rolling pin, coarsely crush toff ee bars; remove wrappers from toff ee bars. Place peanuts in large zip-top plastic bag; seal bag, pressing out excess air. Wrap bag with kitchen towel, and with meat mallet, coarsely crush peanuts.

3. In medium bowl, stir together cream cheese, brown sugar and vanilla extract. Fold in toff ee bar pieces and peanuts. Serve dip with apples.

Approximate nutritional values per serving (2 tablespoons): 178 Calories, 10g Fat (5g Saturated), 21mg Cholesterol, 126mg Sodium, 20g Carbohydrates, 1g Fiber, 3g Protein

Spicy Beef & Refried Bean Nacho BakePrep: 20 minutes Bake: 6 minutes • Serves: 8

1½ pounds lean ground beef3 garlic cloves, minced1 teaspoon Sunny Select Vegetable Oil2 tablespoons Sunny Select Chili Powder1 teaspoon ground coriander1 can (16 ounces) refried beans1 jar (15 to 16 ounces) hot thick and chunky salsa3 tablespoons chopped pickled jalapeño slices1 teaspoon Sunny Select Salt 1 bag (13 ounces) tortilla chips2 cups shredded Mexican cheese blend2 medium tomatoes (about 1 pound), chopped

(about 2 cups) Sliced green onions, guacamole and/or

Knudsen Sour Cream (optional)

1. Preheat oven to 400°. In large skillet, cook beef, garlic and oil over medium heat 6 to 8 minutes or until meat is no longer pink, breaking up meat with side of spoon. Stir in chili powder and coriander. Stir in refried beans, salsa and jalapeños. Reduce heat to medium-low; simmer 5 to 7 minutes or until mixture thickens slightly. Remove skillet from heat; stir in salt.

2. In bottom of 13 x 9-inch glass or ceramic baking dish, layer half the tortilla chips, then top with half the beef mixture. Repeat layers of chips and beef mixture. Evenly sprinkle cheese over top. Bake 6 to 8 minutes or until cheese melts and begins to brown. Evenly sprinkle with tomatoes. Top with green onions and serve with guacamole and sour cream, if desired.

Approximate nutritional values per serving: 583 Calories, 35g Fat (12g Saturated), 73mg Cholesterol, 1233mg Sodium, 49g Carbohydrates, 8g Fiber, 25g Protein

Chef TipDip may be prepared and refrigerated up to 3 days in advance. Let dip stand at room temperature 1 hour before serving. Apples may be cored, cut, soaked, drained and refrigerated up to 1 day in advance.

in good taste holiday 20134 Save Mart • S-Mart • Lucky


Halloween Night EATSSThere’s no better excuse to over-indulge than Halloween! Get in the spirit of this kid-friendly holiday with an easy nacho dinner before embarking on a long night of candy-collecting. Seasonal apples make the perfect dessert, smothered in a crunchy, buttery caramel dip.


Turkey TIMECreole is an infl uence of both French and Southern cuisines. This seasoning is also great when sprinkled over eggs, pasta or vegetables.

TIME

6


Creole-Roasted Garlic TurkeyPrep: 40 minutes Roast: 3 hours • Serves: 10

2 garlic heads2 teaspoons Sunny Select Olive Oil½ cup Creole Seasoning (recipe follows)4 tablespoons Sunnyside Farms Butter, softened1 teaspoon chopped fresh rosemary leaves1 (12- to 14-pound) turkey2 celery ribs, cut into 3-inch pieces2 medium carrots, cut into 3-inch pieces1 green bell pepper, cut into large chunks1 medium yellow onion, cut into wedges4 cans (14 ounces each) less-sodium chicken broth¼ cup cold water¼ cup cornstarch

1. Preheat oven to 350°. Slice ¼ inch off top of each garlic head. Place garlic, cut side up, in aluminum foil and drizzle with olive oil. Wrap garlic in foil to seal. Place on rimmed baking pan and roast 45 minutes. When cool enough to handle, squeeze out garlic into small bowl.

2. Increase heat to 400°. Mash garlic with 2 teaspoons Creole Seasoning, butter and rosemary. Remove neck and giblets from turkey and place in large heavy metal roasting pan; discard liver. Rinse turkey with cold running water; pat dry with paper towels. Work your fi ngers between the skin and breast to loosen skin. Evenly distribute garlic mixture under skin.

3. Sprinkle 3 tablespoons Creole Seasoning inside turkey cavity; fi ll cavity with some vegetables. Place any remaining vegetables in roasting pan. Place turkey, breast side up, on top of neck, giblets and vegetables. Rub turkey all over with remaining Creole Seasoning. Roast turkey 15 to 20 minutes or until outside of turkey is browned. Reduce heat to 325°. Roast 2 hours longer or until thermometer inserted into thickest part of thigh reads 165°, rotating turkey halfway through roasting time. Place turkey on large platter; cover with foil to keep warm.

4. While turkey rests, prepare gravy: Skim excess fat from drippings in roasting pan. Place roasting pan on stovetop over medium-high heat. Add broth and simmer 10 minutes, stirring occasionally to loosen browned bits on bottom of pan. Remove and discard neck and giblets. In small bowl, whisk together water and cornstarch. Whisk cornstarch mixture into pan and heat to boiling. Boil 1 minute and remove from heat. Season with salt and pepper to taste.

Creole SeasoningIn small bowl, combine 3 tablespoons kosher salt, 2 tablespoons each garlic powder and paprika, 1 tablespoon each cayenne pepper, dried oregano, dried thyme, dry mustard, ground black pepper and onion powder.


5-Minute Cranberry-Orange RelishPrep: 5 minutes plus chillingMakes: about 2ee cups

1 bag (12 ounces) fresh cranberries (3 cups)1 jar (12 ounces) orange marmalade (about 1 cup)½ cup packed Sunny Select Light Brown Sugar2 teaspoons orange zest½ teaspoon allspice

In food processor with knife blade attached, pulse all ingredients until cranberries are fi nely chopped. Transfer relish to serving bowl; cover and refrigerate at least 3 hours or up to 3 days.

Approximate nutritional values per serving (3 cup): 176 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 28mg Sodium, 47g Carbohydrates, 2g Fiber, 0g Protein

in good taste holiday 2013Save Mart • S-Mart • Lucky 7Save Mart • S-Mart • Lucky


Couscous with Butternut Squash & Pine NutsPrep: 25 minutesCook: 20 minutes • Serves: 4

1 tablespoon Sunnyside Farms Butter1 teaspoon Sunny Select Olive Oil1 cup diced yellow onion1 teaspoon minced garlic1½ cups peeled and diced butternut squash2 cups less-sodium chicken broth1 box (10 ounces) plain couscous½ cup sliced green onions¼ cup toasted pine nuts1 tablespoon chopped fresh parsley leaves1 teaspoon fi nely chopped fresh rosemary leaves¼ teaspoon kosher salt ¼ teaspoon Sunny Select Ground Black Pepper¼ cup shaved Parmesan cheese (optional)

1. In large saucepot, heat butter and oil over medium heat. Add onion and garlic, and cook 4 to 5 minutes or until onion is soft. Reduce heat to medium-low. Add squash and partially cover pot. Cook 8 to 10 minutes or until squash is just tender, stirring occasionally.

Sautéed Asparagus with GarlicPrep: 10 minutesCook: 35 minutes • Serves: 10

5 pounds asparagus (about 5 bunches), bottoms trimmed6 tablespoons Sunny Select Olive Oil3 teaspoons Sunnyside Farms Butter6 garlic cloves, fi nely chopped (3 tablespoons)1¼ teaspoons grated lemon zest¾ teaspoon kosher salt¾ teaspoon Sunny Select Ground Black Pepper Lemon slices for garnish (optional)

2. Add broth and bring to a boil. Stir in couscous, green onions, pine nuts, parsley and rosemary. Remove from heat; cover and let stand 7 to 8 minutes or until couscous is tender.

3. Fluff couscous with fork, and stir in salt and pepper. Serve immediately topped with cheese curls, if desired.


Turkey TIMEeyyy TIME

in good taste holiday 20138 Save Mart • S-Mart • Lucky


S.H.A.R.E.S. is a free fundraising program offered by Save Mart, Lucky and S-Mart Foods to more than 8,500 organizations. Every year, we set aside $4.5 million to benefit the groups enrolled in the program. Since 2005, we’ve donated over $21.7 million to meet the day to day needs of schools, groups and organizations in the communities we serve. Help your group earn its share of the money. Sign up for S.H.A.R.E.S. today! For more information visit savemart.com/SHARES.

$4.5

. .A.R.E. .Supporting the community with every swipe.

1. Heat large covered saucepot of salted water to boiling over high heat. Add 3 of the asparagus to water and cook 1 minute. With tongs, immediately transfer asparagus to large bowl fi lled with ice water. Once cooled, drain asparagus. Repeat process 2 times, returning water to boiling before adding asparagus.

2. In large skillet, heat 2 tablespoons oil and 1 teaspoon butter over medium-high heat. Add 3 of the garlic and cook 20 seconds, stirring constantly and being careful not to let garlic burn. Add 3 of the asparagus and cook 3 to 5 minutes or until asparagus is tender-crisp and heated through, stirring frequently. Transfer asparagus to large bowl; keep warm. Repeat process 2 times.

3. Toss asparagus with lemon zest, salt and pepper. Place asparagus on large serving platter and garnish with lemon slices, if desired.


Chef TipsWhen selecting asparagus, make sure stems are stiff , not

rubbery. Snap bottoms off asparagus to trim ends; they will naturally separate at the woody part. Asparagus can be

blanched 1 day in advance and refrigerated. Blanching vegetables helps to retain their bright color and

keep them crisp. Once vegetables are blanched in boiling water, it’s very important to immediately plunge them into

ice water to stop the cooking process.


Autumn-Spiced TREATThis dessert is worth every minute it takes to prepare. To toast pecan pieces, spread pecans in a single layer on a rimmed baking pan and bake at 350° for 3 to 5 minutes or until golden brown.

TREAT

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Pumpkin Roulade Prep: 35 minutes plus coolingBake: 11 minutes • Serves: 12

Pumpkin Cake Nonstick cooking spray¾ cup Sunny Select All-Purpose Flour1 teaspoon pumpkin pie spice½ teaspoon baking powder½ teaspoon Sunny Select Baking Soda½ teaspoon salt3 large Sunnyside Farms Eggs, room temperature1 cup Sunny Select Granulated Sugare cup canned solid pack pumpkin1 teaspoon vanilla extract Sunny Select Powdered Sugar

Cream Cheese Filling1 package (8 ounces) Sunnyside Farms Cream Cheese, softened4 tablespoons Sunnyside Farms Unsalted Butter

(2 stick), softened1 teaspoon vanilla extract1 cup Sunny Select Powdered Sugar½ cup chopped dried cranberries1 package (2.25 ounces) pecan pieces, toasted, plus pecan

halves for garnish (optional)

1. Prepare Pumpkin Cake: Preheat oven to 375°. Spray 15 x 10-inch rimmed baking pan or jelly roll pan with nonstick cooking spray; line with parchment paper and spray paper with nonstick cooking spray.

2. In medium bowl, combine fl our, pumpkin pie spice, baking powder, baking soda and salt. In large bowl, beat eggs and granulated sugar on medium speed 5 minutes or until thick and lemon colored. Reduce speed to low and add pumpkin and vanilla extract; mix until just combined. Add fl our mixture and mix until just combined. Pour batter into prepared baking pan; with rubber spatula, evenly spread batter to edges of pan. Bake 11 to 13 minutes or until toothpick inserted in center comes out clean.

3. Sprinkle cake liberally with powdered sugar; place dish towel over cake. While holding towel tight onto short ends of pan, immediately fl ip cake onto work surface. Gently peel parchment paper off cake and sprinkle cake liberally with additional powdered sugar. Starting at short end of cake, roll up warm cake and the towel together; cool completely.

4. Prepare Cream Cheese Filling: In medium bowl, beat cream cheese, butter and vanilla extract on medium speed 2 minutes or until smooth. Add powdered sugar and beat 1 minute or until smooth. Stir in cranberries and pecans.

5. To assemble roulade, unroll cake; remove towel and evenly spread fi lling over cake. Starting at short end of cake, roll up cake with fi lling. Roulade may be wrapped tightly in plastic wrap and refrigerated up to 2 days in advance. To serve, sprinkle roulade with additional powdered sugar, garnish with pecan halves, if desired, and slice.


Crisp autumn weather is the perfect time to savor the pleasures of warm spices. These fragrant fl avors enrich almost any fare including baked apples, muffi ns, roasted meats, pumpkin pies, steaming beverages and more.

allspice – So named because it tastes like a combination of cinnamon, nutmeg and clove, but it is a berry of its own. This piquant powdered berry adds depth to a variety of dishes from classic pumpkin pie to Jamaican jerk chicken. This spice is prominent in Indian cooking and generally used sparingly due to the intense fl avor.

cinnamon – A mildly sweet spice, cinnamon is most often used for baked goods. It possesses a delicate aroma and is sold in the form of cinnamon sticks or ground. When ground, it’s a must add-in for pies, cakes, breakfast rolls and crumbles. It also makes wonderful ice cream or try using the sticks for mulling cider. Cinnamon is a superb complement to both apples and chocolate. Try a sprinkle on top of hot chocolate for a Mexican fl avor. Or, add a little cinnamon to your coff ee grounds to make your own fl avored coff ee.

clove – When used whole, these rosebud-like spices are glorious studded into baked ham or cooked with rice for an Indian fl avor. A pinch of ground cloves will go a long way adding depth and complexity to gingerbread and pumpkin pie. It is also used in Indian and Mexican cuisines.

ginger – This hard-working spice puts the snap in gingersnaps, is a happy surprise in lemon curd and lemon squares, or adds intensity to jams and jellies. It also blends well with cinnamon and nutmeg for many baking applications. Some countries fl avor coff ee and tea with it. Ginger is prominent in Indian and Asian cuisines. With its slightly sweet, robust fl avor followed by a kick of heat, ginger is the one-two punch of the spice rack.

nutmeg – Look for the whole spice, shaped like an undersized pecan, and use a Microplane grater or the fi nest side of a box grater to release its unforgettable fl avor. Nutmeg, soft and easy to grate, will add zip to your next batch of snicker doodles or French toast. It’s also fabulous in cream sauces over your favorite pasta. Don’t forget to use sparingly because nutmeg can overpower the fl avor of your dish.

WARM AUTUMN Spices

in good taste holiday 2013Save Mart • S-Mart • Lucky 11

SM_IGT_13Hol.indd 11 9/19/13 5:00 PM

Open-Faced Turkey MeltPrep: 15 minutes Broil: 5 minutes • Serves: 6

¼ cup Sunny Select Dijon Mustard1 teaspoon fi nely chopped fresh rosemary leaves plus

additional for garnish (optional)1 loaf (16 ounces) French baguette, cut lengthwise in half,

then crosswise into thirds1 medium Granny Smith apple, cored and thinly sliced4 cups sliced leftover or pre-cooked turkey breast meat1 cup leftover cranberry sauce1 package (7 to 8 ounces) Brie cheese, cut into ¼-inch slices

1. Place oven rack about 5 inches from source of heat. Preheat broiler to high. In small bowl, whisk together mustard and rosemary. Spread baguette pieces with mustard mixture. Place baguette pieces, mustard side up, in single layer on rimmed baking pan. Over mustard mixture, layer apple, turkey and cranberry sauce; broil 3 minutes.

2. Top each sandwich with Brie; broil 2 minutes longer or until cheese melts. To serve, sprinkle sandwiches with rosemary, if desired.


Twice-Loved LEFTOVERSShow your leftovers a little love by turning them into a satisfying new meal. Turkey, apple and cranberry make a fantastic post-Thanksgiving sandwich, or jump on the kale bandwagon with this unique turkey lasagna.

FTOVERS

12 Save Mart • S-Mart • Lucky

SM_IGT_13Hol.indd 12 9/19/13 5:01 PM

Turkey, Kale & Mushroom LasagnaPrep: 40 minutes plus standingCook: 1 hour • Serves: 12

12 high fi ber whole grain or white lasagna noodles1½ tablespoons Sunny Select Olive Oil2 packages (10 ounces each) sliced baby bella mushrooms6 garlic cloves, chopped2 tablespoons chopped fresh basil leaves2 tablespoons chopped fresh oregano leaves1 pound kale, ribs removed, leaves coarsely chopped

(about 12 cups packed)4 cups coarsely chopped cooked turkey or

chicken (white and/or dark meat)1 can (29 ounces) tomato purée3 cups warm water1 cup sun-dried tomatoes (not packed in oil)

(about 5 ounces)½ teaspoon Sunny Select Salt½ teaspoon Sunny Select Ground Black Pepper1 container (15 ounces) fat-free ricotta cheese1 package (4 ounces) chèvre cheese2 large Sunnyside Farms Egg whites Nonstick cooking spray1¾ cups shredded reduced fat mozzarella cheese (7 ounces)

1. Preheat oven to 350°. Cook lasagna noodles as label directs.

2. Meanwhile, in large skillet, heat oil over medium-high heat. Add mushrooms and cook 4 to 5 minutes or until mushrooms are cooked through and almost all liquid has evaporated, stirring occasionally. Stir in garlic, basil and oregano, and cook 1 minute. Gradually add kale and cook 3 to 4 minutes or until wilted, covering between additions and stirring frequently. Transfer to large bowl; fold in chopped turkey. Makes about 10 cups.

3. Meanwhile, in blender, combine tomato purée, water, sun-dried tomatoes, salt and pepper. Blend until smooth. Makes 7 cups.

4. In a medium bowl, stir together ricotta, chèvre and egg whites. Makes 2½ cups.

5. To assemble, spray 13 x 9-inch baking dish with nonstick cooking spray. In bottom of prepared dish, spread 1 cup tomato mixture. Top with 3 noodles, 3 turkey mixture (about 33 cups), 1e cups tomato mixture, 3 cheese mixture (about ¾ cup) and ½ cup mozzarella cheese. Repeat layers 2 more times; top with remaining 3 lasagna noodles and 1 cup tomato mixture. Sprinkle with remaining ¼ cup mozzarella cheese.

6. Bake 1 hour to 1 hour 10 minutes or until edges are bubbly and top is browned. Let stand 10 minutes before cutting.


Scan this code with your smart phone, or visit savemart.com or luckysupermarkets.com to watch our Turkey, Kale & Mushroom Lasagna video and view our online magazine. To get the Tag Reader visit http://gettag.mobi on your mobile phone browser.


SM_IGT_13Hol.indd 13 9/19/13 5:01 PM

Save BIG ON WINES AND SPIRITS

Mix or match any four bottles of wines and spirits and get 10% off of each bottle*. Available every day at all Save Mart, Lucky and S-Mart locations.

*Offer excludes Fox Brook wines, multipack wines, coolers, pouches and non-alcoholic mixers.

4BUY ANYBUYANYSAVE

10%WHEN YOU BUY ANY 4

SM_IGT_13Hol.indd 14 9/19/13 5:01 PM

Make It:

HEAT oven to 350°F.

BEAT granulated sugar, butter and vanilla in large bowl with

mixer until light and fl uffy. Add eggs, 1 at a time, beating well

after each. Mix fl our, baking powder and baking soda. Add to

sugar mixture alternately with sour cream, beating after each

addition until blended.

COMBINE nuts, brown sugar and cinnamon; spoon half into

12-cup fl uted tube pan or 10-inch tube pan sprayed with

cooking spray; top with half the cake batter. Repeat layers.

BAKE 55 min. to 1 hour or until toothpick inserted near center

comes out clean. Cool 10 min. in pan. Loosen cake from sides

of pan with knife. Invert cake onto wire rack; gently remove pan.

Cool cake completely.

1½ cups granulated sugar

¾ cup butter or margarine,

softened

1 tsp. vanilla

2 eggs

2 cups fl our

1 tsp. CALUMET Baking

Powder

½ tsp. baking soda

1 cup KNUDSEN Sour

Cream

1 cup chopped PLANTERS

Pecans

3 cup packed brown sugar

1½ tsp. ground cinnamon

Moist Sour Cream Coffee Cake

Prep Time: 15 min. Total Time: 1 hour 15 min. Makes: 24 servings

What You Need:

Make It:HEAT oven to 350°F.COMBINE chicken, 1 cup each sour cream and cheese, ¼ cup salsa, cilantro and cumin. SPOON about ¼ cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover. BAKE 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.

2 cups chopped cooked chicken

1¼ cups KNUDSEN Sour Cream, divided

1½ cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided

1 cup TACO BELL® Thick & Chunky Salsa, divided2 Tbsp. chopped cilantro1 tsp. ground cumin

10 fl our tortillas (6 inch)1 cup shredded lettuce1 tomato, chopped

Chicken & Sour Cream EnchiladasPrep Time: 15 min. Total Time: 50 min. Makes: 5 servingsWhat You Need:

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

pletely.

Kraft Ad.indd 1 9/19/13 4:56 PMSM_IGT_13Hol.indd 15 9/19/13 5:01 PM

Allowing the beef to rest before slicing is crucial. This time allows juices to redistribute and will prevent the juices from running when the meat is sliced. Breadcrumbs can be toasted up to 2 days in advance and stored in a sealed zip-tight plastic bag.

Allowing the beef ff tto rest before slici

Holiday FEAST

Entertaining is a great way to spend quality time with friends and family. Serving beef during the holidays shows that you want to offer guests a delicious meal that they’ll remember.

The key is featuring beef in crowd-pleasing dishes that are low maintenance so you enjoy the party, too.

Visit the meat case for more delicious beef roast recipe ideas and select your favorite beef roast for your holiday gathering.

Funded byThe Beef Checkoff

Scan this QR code with your smart phone for beef roastng and carving tips.

FEAST

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SM_IGT_13Hol.indd 16 9/19/13 5:01 PM

Roast Top Sirloin with Gorgonzola Topping & Balsamic-Cranberry SaucePrep: 30 minutes plus standingBake: 55 minutes • Serves: 8

Roast Top Sirloin1 (3-pound) top sirloin roast, trimmed1 teaspoon Sunny Select Salt¾ teaspoon Sunny Select Ground Black Pepper½ teaspoon Sunny Select Garlic Powder2 tablespoons Sunny Select Olive Oil

Gorgonzola Topping2 tablespoons Sunnyside Farms Unsalted Butter1 cup panko breadcrumbs1 container (4 to 5 ounces) crumbled Gorgonzola cheese1½ tablespoons chopped fresh chives (optional)

Balsamic-Cranberry Sauce1 can (14 ounces) less-sodium beef broth (1¾ cups)¾ cup balsamic vinegar¼ cup Sunny Select Honey1 tablespoon cold water1 tablespoon cornstarch1 cup dried cranberries

1. Prepare Roast Top Sirloin: Place large shallow roasting pan in oven. Preheat oven to 400°. In small bowl, combine salt, pepper and garlic powder. Coat all sides of beef with oil, then coat with salt mixture.

2. Place beef in preheated pan and roast 55 to 60 minutes or until internal temperature reaches 130° for medium-rare, turning once halfway through cooking. Transfer beef to cutting board and loosely cover with foil. Let stand 15 minutes before slicing. (Internal temperature will rise to 135° upon standing).

3. Meanwhile, prepare Gorgonzola Topping: In small skillet, melt butter over medium-low heat. Add breadcrumbs and cook for 5 to 7 minutes or until breadcrumbs are deep golden brown, stirring occasionally. Transfer to small bowl. Fold in Gorgonzola and chives, if desired, just before serving.

4. Prepare Balsamic-Cranberry Sauce: Remove and discard excess fat from roasting pan. Add broth, vinegar and honey to drippings in roasting pan and cook over medium-high heat 10 minutes, stirring occasionally. In small bowl, combine water and cornstarch. Add cornstarch mixture to simmering liquid; heat to boiling and remove from heat. Strain sauce through fi ne-mesh strainer; stir in cranberries and let stand 5 minutes.

5. Slice beef into ¼-inch-thick slices; spoon sauce over beef and sprinkle with topping to serve.


Mashed Potato, Cheddar & Leek CasserolePrep: 35 minutesBake: 30 minutes • Serves: 8

Nonstick cooking spray2½ pounds Yukon gold potatoes (about 6 medium potatoes),

peeled and cut into 2-inch chunks (about 8 cups)8 ounces Knudsen Sour Cream6 tablespoons Sunnyside Farms Unsalted Butter½ teaspoon ground nutmeg½ teaspoon Sunny Select Salt½ teaspoon Sunny Select Pepper8 slices smoked bacon (about ½ pound), cut crosswise into

½-inch pieces2 medium leeks, each cut lengthwise in half, then cut

crosswise into ½-inch pieces (about 2½ cups)2 garlic cloves, fi nely chopped1 package (8 ounces) Sunnyside Farms Shredded Cheddar

Cheese (2 cups)

1. Preheat oven to 350°. Spray 2- to 2½-quart glass or ceramic baking dish with nonstick cooking spray. In large covered saucepot, add potatoes and enough salted water to cover; heat to boiling over high heat. Reduce heat and simmer, uncovered, 12 to 14 minutes or until potatoes are fork-tender. Drain potatoes, then return to same saucepot. Add sour cream, butter, nutmeg, salt and pepper. With potato masher, mash potatoes so they are slightly chunky.

2. Meanwhile, in 12-inch skillet, cook bacon over medium-high heat 7 to 9 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to paper towel-lined plate.

3. Add leeks to bacon drippings in skillet; cook over medium heat 8 minutes or until tender, stirring occasionally. Stir in garlic and cook 1 minute longer, stirring occasionally.

4. Fold leek mixture, bacon and 1 cup cheese into potato mixture until well combined. Spread potato mixture evenly in prepared dish. Bake 20 minutes. Sprinkle remaining 1 cup cheese over potatoes and bake 10 to 12 minutes longer or until top is lightly browned.



SM_IGT_13Hol.indd 17 9/19/13 5:10 PM

Orange-Buttermilk Pie with Cranberry ToppingPrep: 25 minutes plus cooling and chilling Bake: 55 minutes • Serves: 8

Pie1 (10-inch) frozen unbaked deep-dish pie shell1¼ cups Sunny Select Granulated Sugar2 tablespoons Sunny Select All-Purpose Flour1½ teaspoons orange zest8 teaspoon Sunny Select Salt4 large Sunnyside Farms Eggs1 cup Sunnyside Farms Buttermilk3 tablespoons Sunnyside Farms Unsalted Butter, melted

and cooled1 teaspoon pure vanilla extract¼ cup semi-sweet chocolate morsels Whipped topping and chopped pecans (optional)

Cranberry Topping½ cup pure maple syrup1½ cups fresh cranberries

1. Prepare Pie: Place rimmed baking pan on center oven rack. Preheat oven to 400°. Thaw pie shell 10 minutes. Meanwhile, in large bowl, whisk together sugar, fl our, orange zest and salt. Whisk in eggs, 1 at a time. Whisk in buttermilk, butter and vanilla extract. Pour buttermilk mixture into pie shell. Evenly sprinkle chocolate morsels over fi lling into pie. With back of spoon, push any visible morsels into fi lling.

2. Carefully transfer fi lled pie shell onto baking pan in oven. Bake pie on baking pan 10 minutes. Reduce heat to 350° and continue baking 45 to 50 minutes longer or until edges of pie are set and center jiggles slightly, carefully rotating pie after 15 minutes. (Pie will puff up in oven while baking.) Cool pie completely on wire rack; wrap with plastic wrap and refrigerate at least overnight or up to 2 days.

3. Meanwhile, prepare Cranberry Topping: In small saucepot, heat maple syrup over medium-high heat 2 minutes or until syrup begins to bubble at edges. Stir in cranberries and cook 6 to 8 minutes longer or until most berries have popped, stirring occasionally. Transfer cranberry mixture to small bowl and cool completely. Refrigerate until ready to serve.

4. Serve pie topped with Cranberry Topping, and whipped topping and chopped pecans, if desired.


Double-Chocolate Peppermint BarkPrep: 25 minutes plus chillingCook: 5 minutes • Makes: about 37 (2-inch square) pieces

1 bag (12 ounces) semisweet chocolate chips1 bag (11 to 12 ounces) white chocolate chips2 teaspoons Sunny Select Vegetable Oil½ cup coarsely broken candy canes or peppermint hard

candies (about 4 ounces)

1. Line 10 x 15-inch jelly roll pan with aluminum foil. In small saucepan, heat semisweet chocolate chips over low heat 4 to 5 minutes or just until most chips are melted, stirring frequently with heatproof rubber spatula. Remove pan from heat and continue stirring until all chips are melted.

2. At same time, in separate small saucepan, heat white chocolate chips and vegetable oil over low heat 4 to 5 minutes or just until most chips are melted, stirring frequently with rubber spatula. Remove pan from heat and continue stirring until all chips are melted.

3. Pour melted semisweet chocolate over foil in prepared baking pan. With rubber spatula, evenly spread melted chocolate to edges of baking pan.

4. Pour melted white chocolate lengthwise over center of semisweet chocolate layer. With tip of rubber spatula, gently swirl white chocolate into layer of semisweet chocolate.

5. Evenly sprinkle candy pieces over top of chocolate layers. Tap pan on work surface to remove any air bubbles. Refrigerate at least 45 minutes. Peel off foil, then break into large pieces. Store bark in airtight container in refrigerator for up to 2 weeks.

Approximate nutritional values per serving (each 2-inch square piece): 103 Calories, 5g Fat (4g Saturated), 0mg Cholesterol, 13mg Sodium, 14g Carbohydrates, 1g Fiber, 1g Protein

Chef TipKeep bark refrigerated until ready to serve.

18 Save Mart • S-Mart • Luckyin good taste holiday 2013

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CREATING THE PERFECT CHEESEBOARD

Decorate your board to celebrate the season using natural items such as fresh herbs, chestnuts or leaves. Since cheese is best served at room temperature, you can assemble the cheeses on your board in advance and refrigerate,

then remove from the refrigerator 30 minutes before serving. Add any accompaniments just before serving.

CCREATING THE PPERFECCT CHEESEBOOARD

Decorate your board to celebrate the season using naturall ititems su hch aass ffreshh hhe brbss cchhe tstnutts or lleaves

Entice your guests this holiday season with an easy-to-assemble cheeseboard. From rich and creamy to hard and chunky, there are many varieties to choose. Select an assortment of cheeses with varying textures and shapes for visual appeal.

Here are some suggestions:

Fresh and soft cheeses: Brie, Camembert, chèvre, mozzarella

Semi-soft cheeses: Edam, fontina

Hard cheeses: Cheddar, Gruyère, Manchego, Parmigiano Reggiano

Blue cheeses: Gorgonzola, Roquefort, Stilton

A rustic cutting board works well for presenting cheese along with accompaniments like:

> chunks or slices of baguette or other crusty bread

> assorted crackers

> fresh fruit including red grapes, apples or pears

> dried fruits such as fi gs, dates, apples or cherries

> nuts like cashews, almonds, pecans or macadamias

Looking for additional cheesy-bites for your holiday gatherings? Here are a couple of our favorite quick and tasty ideas:

> Sun-Dried Tomato-Chèvre Dip – Tightly pack chèvre into a small, oven-safe casserole dish. Top with chopped oil-packed sun-dried tomatoes, then sprinkle with panko breadcrumbs and drizzle with a little olive oil. Bake at 350° for 8 to 10 minutes or until the top is lightly browned. Spread over toasted slices of baguette or crackers.

> Antipasti Skewers – On 6-inch wooden skewers, alternate 1-inch chunks of fresh mozzarella cheese (or use bocconcini – small fresh mozzarella balls), pitted kalamata olives, grape or sun-dried tomatoes and marinated artichoke wedges. Place skewers on a serving platter, drizzle with extra virgin olive oil, balsamic vinegar and chopped fresh basil.

“Brunch” is defi ned as a meal eaten between breakfast and lunch in the late morning. Get ready for this miscellaneous meal with a delicious tray of cheese and antipasti! Bloody Marys make a perfect complement – save time by prepping your tomato juice and garnishes the night before.

“Brunch” is defined as a meal eaten betw

Build a BRUNCHBRUNCH

in good taste holiday 201320

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Bloody Mary DeluxePrep: 15 minutes plus chilling overnight • Servings: 6

2 tablespoons kosher salt1 tablespoon coarsely ground black pepper1 tablespoon cayenne pepper4 cups (32 ounces) tomato juice, chilled4 cloves garlic, peeled and minced6-12 rings Lindsay® Hot Sliced Jalapeño Peppers, chopped¼ cup diced Lindsay® Red Roasted Peppers (about 1 pepper)2 ounces freshly squeezed lemon juice

(from about 1 medium lemon)2 tablespoons (1 ounce) Worcestershire sauce 2 tablespoons (1 ounce) brine from Lindsay® Hot Sliced

Jalapeño Peppers1 tablespoon prepared horseradish 2 teaspoons cracked black pepper 12 ounces vodka

1. Stir together salt, pepper, and cayenne in small bowl. Transfer to saucer or small plate and set aside. Place all remaining ingredients except vodka in blender and blend until combined. Chill overnight if possible.

2. Make a garnish platter with Lindsay® Naturals Green Ripe California Olives or Pitted Spanish Manzanilla Olives; Greek Kalamata Olives or Black Ripe Olives; Golden Greek Pepperoncini and/or Hot Chili Peppers; Lindsay® Mixed Giardiniera and/or Cocktail Onions; and celery stalks.

3. Salt rim of six 16-ounce glasses: Wet rim of the glass by dipping into a saucer of water, then dip rim in spicy salt mixture. Fill each glass to rim with ice. Add 2 ounces vodka to each glass, then top with Bloody Mary mix. Let each guest garnish their own drink with celery and a few decorative toothpicks loaded with their favorite peppers, olives, cocktail onions, and giardiniera.Approximate nutritional values per serving: 183 Calories, 0 Calories from fat, 0 Total fat, 0 Monounsaturated fat, 0 Cholesterol, 1685mg Sodium, 10.8g Total Carbohydrates, 1.8g Dietary Fiber, 1.8g Protein

Save Mart • S-Mart • Lucky

Spice Up Your Holidays with

Lindsay Peppers

Enter at www.savemart.com/LindsayPeppersGiveawayor www.luckysupermarkets.com/LindsayPeppersGiveaway

No Purchase Necessary. Void Where Prohibited. Promotion period 10/21/13 - 11/30/13. See websites for official Rules.

ENTER WINFREE PEPPERS

FOR YOURCHANCE TO

d

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Always remember to wear gloves when handling chile peppers and wash your hands thoroughly afterwards. The capsaicin can cause a burning sensation it if comes in contact with your skin.

New Year’s Eve BITES

22

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Jalapeño-Mango Pork SkewersPrep: 15 minutes plus marinatingCook: 8 minutes • Serves: 8

3 medium ripe mangos, peeled, seeded and coarsely chopped (about 4 cups)

1½ medium jalapeño peppers, coarsely chopped½ cup Sunny Select Olive Oil¼ cup Sunny Select Honey¼ cup loosely packed cilantro leaves3 tablespoons fresh lemon juice1½ teaspoons Sunny Select Salt1½ teaspoons Sunny Select Ground Black Pepper2 pounds pork tenderloin, trimmed and

cut into 1-inch pieces 6-inch wooden skewers

Cashew Chicken Skewers with Orange-Ginger SaucePrep: 20 minutes Bake: 12 minutes • Serves: 8

2 cups salted cashews (about 1 pound)1½ cups Sunny Select All-Purpose Flour½ teaspoon Sunny Select Cayenne Pepper3 large Sunnyside Farms Eggs2 cups panko breadcrumbs Nonstick cooking spray1¾ pounds chicken breast tenderloins (8-inch) bamboo or wooden skewers (about 44)1 cup orange marmalade1 cup refrigerated orange juice1 tablespoon grated fresh ginger2 teaspoons fresh lemon juice

1. Adjust 2 oven racks to top and bottom position. Preheat oven to 400°. Place cashews in large zip-top plastic bag. Wrap bag with towel and lightly pound cashews with meat mallet or rolling pin until coarsely crushed. In large shallow dish, combine fl our and ¼ teaspoon cayenne pepper. In second large shallow dish, whisk together eggs and 3 tablespoons water. In third large shallow dish, combine breadcrumbs and crushed cashews.

2. Spray 2 rimmed baking pans with nonstick cooking spray. With kitchen shears or knife, cut tenderloins lengthwise in half. Thread chicken onto skewers; dip in fl our mixture, shaking off excess, then egg and cashew mixtures. Place on prepared baking pans. Bake skewers on top and bottom oven racks 12 to 15 minutes or until lightly browned and internal temperature reaches 165°, rotating pans between upper and lower racks halfway through baking.

3. Meanwhile, purée marmalade, orange juice, ginger, lemon juice and remaining ¼ teaspoon cayenne pepper in blender until smooth. Serve sauce with chicken skewers.


1. In blender or food processor with knife blade attached, purée all ingredients except pork. Reserve 1½ cups sauce.

2. Place pork in large zip-top plastic bag; pour remaining sauce into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine. Refrigerate 30 minutes to marinate.

3. Heat large nonstick skillet over medium-high heat. Remove pork from marinade; discard marinade. In 2 batches, cook pork 4 to 5 minutes or until outside is browned and internal temperature reaches 145°, stirring frequently.

4. Place pork on skewers and serve with reserved sauce.



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Suggested Serving Ideas: Great as a side dish or add a protein of your choice for a complete meal.

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