food network magazine - december 2013

Join the conversation

#CookWithKohls

THE TIPS. THE TRICKS. THE TOOLS.

KOHLS.COM/FOODNETWORK

M I X & M I N G L E

W h e n y o u i n v i t e F o o d N e t w o r k™ a n d K o h l ’s t o t h e p a r t y

t h i s h o l i d a y, y o u ’ l l g e t a h o s t o f e n t e r t a i n i n g e x p e r t i s e

a n d a l l t h e t o o l s y o u n e e d t o m a k e y o u r f e s t i v i t i e s f a b u l o u s .

S o s t r e s s a l i t t l e l e s s a n d c e l e b r a t e m o r e t h i s s e a s o n .


#CookWithKohls

S U G A R & S P I C E

W h e n y o u i n v i t e F o o d N e t w o r k™ a n d K o h l ’s

t o j o i n y o u i n t h e k i t c h e n t h i s h o l i da y ,

y o u ’ l l g e t a h e a p i n g h e l p i n g o f b a k i n g

k n o w - h o w a n d a l l t h e t o o l s y o u n e e d t o

c r e a t e f e s t i v e g o o d i e s g a l o r e ( wi t h a p l a t e

o f e x t r a s p e c i a l c o o k i e s f o r y o u k n o w w h o ) .

S o s t r e s s a l i t t l e l e s s a n d s a v o r

t h e s w e e t m o m e n t s t h i s s e a s o n .

THE TIPS. T

HE TRIC

KS. THE TOOLS.

KOHLS.COM/FOODNETW

ORK

The standard variable APR for purchases and cash advances is 12.99%, 17.99% or 21.99% based on your creditworthiness. Minimum interest charge - $0.50. Fee for foreign purchases - 3% of the U.S. dollar amount of each purchase made outside the U.S. Cash advance fee - 5% of cash amount. $10 minimum. Balance transfer fee - 3% of balance transfer amount. $5 minimum. The information about the costs described here is accurate as of 04/01/2013. This information may have changed after that date. To fi nd out what may have changed, call us at 1-800-492-2127. © 2013 Citigroup Inc. Citibank, N.A. Member FDIC. Citi, Citi with Arc Design and Citi Simplicity are registered service marks of Citigroup Inc.

Unlike other credit cards, the Citi Simplicity® Card is the only card with no late fees, no penalty rate and no annual fee – ever.

To apply, go to citi.com/simplicityOr visit your local branch.

citi simplicity®

No late fees ever. No penalty rate ever.Because there are plenty of other things to stress over.

Simplicity

ContentsFood Network Magazine

DECEMBER 2013

TH

IS P

AG

E, P

HO

TO

: JO

HN

NY

MIL

LER

. CO

VE

R, Y

EA

RW

OO

D: P

ER

RY

HA

GO

PIA

N/

CO

NT

OU

R B

Y G

ET

TY

IM

AG

ES

.

6 FOOD NETWORK MAGAZINE ● DECEMBER 2013

170

248

Contents

Party Time 75 Tree Trimmings Spruce up your holiday

spread with some homemade crackers. 76 Mix & Match Brunch Casserole

Customize this favorite for your family. 80 Which Side Are You On? Take your

pick of hot or cold spinach dip. 84 This Little Piggy… Find five tasty

twists on pigs in a blanket. 93 Cocktail Hour Serve shrimp cocktail

with a whole new set of sauces. 99 Break Out the Bubbly! Ring in

the New Year with a round of sparkling cocktails.

103 Full House This gingerbread house is actually a decorated layer cake.

Weeknight Cooking 107 Weeknight Dinners Try the

latest batch of easy meals from Food Network Kitchens.

128 Easy Sides Round out your dinners with a simple side or two.

130 Hot Tips Get great cooking advice, straight from the test kitchen.

153

182

In the Know 37 Light Bite Deck the halls with some

fun food-themed lights. 39 Food News Get the scoop on chefs,

food trends and cool new products. 42 Know It All: Cookie Butter Learn more about the trendiest spread on the shelf. 44 All They Want… Food Network chefs

dish about their holiday traditions. 48 Star Kitchen Check out Bobby Flay’s

café-style Hamptons kitchen. 53 100 Gifts for Food Lovers Snag the

perfect present in any price range.

50Treats

No-Bake

PHOTOGRAPHS BY

JUSTIN WALKER

pg. 202

12 Recipe Index

16 To Your Health

24 Editor’s Letter

31 Calendar

32 Reader Letters

34 You Asked

246 Good Question

Cover photographs by Johnny Miller Food styling: Christine Albano

BONUS RECIPES


Contents

77

Holiday Cooking 146 Pie for Dinner Serve a savory pie on a

cold night: These five are crowd-pleasers. 159 Trisha’s Holiday Classics Try

Trisha Yearwood’s easy make-ahead menu. 166 All-Star Roasts Food Network stars

share recipes for amazing holiday meats. 172 Hot Potatoes These fried potatoes

will fit into just about any spread. 182 New Year’s Eve in Paris See how

the Barefoot Contessa celebrates.

Celebrate 187 Count on It Create an instant advent calendar out of candy canes. 189 Candy Land Show off with a spectacular

candy cane–inspired dessert. 200 50 No-Bake Treats Make tons of

holiday sweets—no oven required! 206 Cookie Countdown We created a cookie

recipe for every day until Christmas.

On the Road 233 Pie in the Sky A towering pie is

a fun holiday present for anyone. 235 Tastes of Home Find a great food gift from every state.

Contest 248 Name This Dish! Enter this

month’s recipe-naming contest.

Make a toast! Choose from 10 sparkling

cocktails on page 100.

194

72

208

175

This winter, hops pile up like snow in Colorado with

Flurries of Mosaic and Amarillo hops bring citrus

fl avor and bright aromas as a perfect blanket of white

spills over the top. It’s the newest addition to our

hoppy family of Ranger, Shift and Rampant.

Make your winter white.

ACCUMULATION WHITE IPA.

WINTERY WINNINGS are piling up for the taking

at newbelgium.com

acc

umul

ati

on w

hite

ipa

is

brew

ed b

y ne

w b

elgi

um b

rew

ing

fort

col

lins

co

MAKE CASSOULETON A TUESDAY

When you have a KitchenAid® kitchen,you’re surrounded by stainless sous chefs.Your refrigerator keeps ingredients fresher longer, your oven and cooktop roast evenly and simmer accurately, and your dishwasher overpowers even the stickiest, sauciest messes. So take out the pork sausage, the pork shoulder, the pancetta, the Great Northern beans and last week’s duck confi t, and take on the French legend whenever inspiration strikes. Because when your ambition and your kitchen have no limits, there’s so much more to make.

Find more information and culinary inspiration at kitchenaid.com.


MEAT, POULTRY AND EGGS

SOUPS AND SANDWICHES

APPETIZERS, SNACKS AND CONDIMENTS

Turkey Meatloaf Squares with Sweet Potatoes

Western Hash Brown Omelet

112 122

Make shrimp cocktail with

five new sauces.

Middle Eastern Chicken and Rice

114

77

Mini Chicken Potpies

Mix & Match Brunch Casserole

147

Biscuit-Wrapped Fried Chicken

French Toast Pigs in Blankets

Reuben Pigs in Blankets

Shepherd’s Pie

Tamale Pie Turkey Biscuit Pie

Chicken-Lentil Curry Soup

Baked Ham with Brown Sugar–Honey Glaze

Roasted Leg of LambPepper-Pomegranate Molasses Glazed Turkey

Slow-Cooker Turkey Mole Tacos

Braised Pork Chops with Sage

Chile-Rubbed Steak with Creamed Corn

Chicken and Apple Salad

Standing Rib Roast

Rack of Pork with Pear-Apple Compote

French Dip Sandwiches Manhattan Clam Chowder

Champagne-Shallot Vinaigrette

Hot Spinach Dip with Mushrooms

Rosemary–Olive Oil Potato Chips

Chipotle Cocktail Sauce

Mini Chorizo Corn Dogs

Salsa Verde

Christmas Tree Crackers

Mustard Cream

Steamed Shrimp

Cold Spinach Dip with Radishes

Pizza Pigs in Blankets

Soy-Ginger Sauce

Cookie Butter

Potato Puffs

90

88

85

112

160

168170 116

108 110

150

120

167 148

169

153

114 116

94

80

176

94

87

94

75

94

94

81

86

94

42

175

Recipe Index

DECEMBER 2013 ● FOOD NETWORK MAGAZINE 13

FISH PASTA

Contents

VEGETABLES AND SIDES

VEGETARIAN MEALS

Lemon Capellini with Caviar

184

Turn the page for holiday desserts!

Cheesy Mushroom Pappardelle

108 124

Southern Grits and Eggs

Soba Noodles with Shiitakes and Edamame

124

Roast Cod with Artichokes

Skillet Orzo with Tuna

122

Root Vegetable Slab Pie Vegetarian Potpie

149 110

120

Baked Gnocchi with Greens

Spicy Wild Rice with Mushrooms

Beets with Orange Vinaigrette

Two-Potatoes Anna

Garlic Grits Casserole Latkes with Celery and Herbs

Sautéed Lima Beans with Bacon

128

129

128

173

161 174 129

Try Ina Garten’s New Year’s Eve pasta!

DRINKS

Red Ribbon Sugar, Sugar

Ball Drop

Tea Topper White Christmas

Golden Ring

100 101

101

100 101

100

Long Winter Snap

Pear Tree

Holiday Pom-Pom

Port of Call

101

100

101

100

50Bonus

Recipes Page 202


Contents

Learn how to make our cover cookies

on page 218!

Peppermint Layer Cake with Candy Cane Frosting

194

Cocoa Palmiers

226

Candy Cane Croquembouche

196

DESSERTS

Amaretto Biscotti

Chewy Oatmeal–Cranberry Cookies

Gingerbread House Cake

Marbled Pudding Thumbprints

Pumpkin Thumbprints

Blood Orange Macaroons

Glazed Cider Cookies

Candy Cane Chocolate Tart

Red Velvet Cake

Chocolate-Orange Crackles

Lemon-Ginger Wafers

“Name This Dish!” Ice Cream Treat

Salted Caramel Shortbread

Candy Cane Pavlova

Chocolate Sugar Cookies

Lemon-Rosemary Macaroons

Orange-Fig Turnovers

Striped Tuile Rolls

Chai Latte Bars

Eggnog Cutouts

Lime Checkerboards

Peanut Butter Brownie Bites

Super-Chunky Cookies

Cherry Rugelach

Gingerbread Cutouts

Linzer Bars

Pistachio Spritz Cookies

Vanilla-Chocolate Sandwich Cookies

216

226

103

220

228

216

216

196

162

230

210

248

230

194

208

218

226

214

210

214

220

210

220

214

218

208

228

208

Walnut-Maple Sandies

218

Visit a Store ATT.COM/iphone 1.866.MOBILITY

$0 DOWN with

AT&T Next.SM

AT&T brings you a new way to get the new iPhone.

Requires 24-month 0% APR installment agreement & qualifying credit. Sales tax due at sale. Qualified wireless service plan req. If you cancel wireless service, remaining device balance is due. Qualifying smartphones only. Limit two financed devices per wireless account. Select locations only. If device is returned, restocking fee up to $35 may apply. Thirty-two-month installment agreement with 18-month upgrade also available. Terms subject to change. Visit a store or att.com/next to learn more. Apple, the Apple logo, and iPhone are trademarks of Apple Inc., registered in the U.S. and other countries. ©2013 AT&T Intellectual Property. All rights reserved. All other marks used herein are the property of their respective owners.

Contents

GOOD TO KNOW Skipping breakfast even once a week may increase your risk of diabetes by up to 20 percent, according to a recent study. Find some new breakfast ideas in our mix-and-match egg casserole story on page 76.

DINNERS UNDER 500 CALORIES

Our Weeknight Cooking section

is full of great light dishes:

Chile-Rubbed Steak (page 110):

CHILE POWDER

Slow-Cooker Turkey Mole Tacos (page 116):

CHINESE FIVE-SPICE POWDER

Chicken-Lentil Curry Soup (page 112):

CURRY POWDER

AT THEIR PEAK Leafy greens are some of the healthiest foods you can eat—they’re packed with fiber, potassium and vitamins A, C and K. Here are three ways to use them:

Add kale to baked gnocchi (page 128).

Make an escarole salad with chicken (page 120).

Stir spinach into basmati rice (page 114).

To Your HealthHere’s what’s extra good for you in this month’s issue:

Spice Things UpNew research found that when reduced-fat dishes were packed with herbs

and spices, tasters enjoyed them just as much as fattier versions of the same foods. We spiced up some low-cal dishes in this issue—you won’t miss the fat!

SOURCE: THE AMERICAN JOURNAL OF CLINICAL NUTRITION

Manhattan Clam Chowder pg. 116

CALORIES: 408

Turkey Meatloaf Squares pg. 112

CALORIES: 414

Roast Cod with Artichokes pg. 122

CALORIES: 373

Western Hash Brown Omelet pg. 122

CALORIES: 474

Skillet Orzo with Tuna pg. 120

CALORIES: 489


KA

LE: G

ET

TY

IM

AG

ES

.

Bargain?

* Suc

tion

test

ed a

gain

st u

prig

ht m

arke

t to

AST

M F

558

at c

lean

er h

ead,

dus

t-lo

aded

, as

per

IEC

603

12-1

. MSR

P as

per

man

ufac

ture

r’s

web

site

at t

ime

of p

rodu

ctio

n. Investment.• The Dyson DC40 has more suction at the cleaner

head than any other’s vacuum.*

• Its unique self-adjusting cleaner head automatically adapts to different floor types, sealing in suction.

• Dyson’s patented cyclone technology captures more dust than any other cyclone.

• Only a Dyson vacuum turns on a ball. Housing the motor inside the ball improves maneuverability.

• The Dyson DC40 comes with a 5 year warranty, parts and labor, and support from our U.S.-based customer helpline.

No other vacuum can do all this for you.

$399.99

dyson.com/investment

Contents


Jeff Mauro Sandwich King

pg. 44

Aarón Sánchez Chopped;

Heat Seekerspg. 44

Aarti Sequeira Aarti Party; Drop 5 lbs

with Good Housekeeping and Taste in Translation

(both on Cooking Channel) pg. 34

Michael Symon Iron Chef America;

Symon’s Suppers and Cook Like an Iron Chef

(both on Cooking Channel) pg. 34

Trisha Yearwood Trisha’s Southern

Kitchenpg. 159

Bobby Flay Food Network Star; Iron Chef

America; Bobby Flay’s Barbecue Addiction; Worst Cooks in

America; Brunch @ Bobby’s (on Cooking Channel)

pgs. 48, 170

Ina GartenBarefoot Contessa:

Back to Basicspgs. 34, 182

Alex Guarnaschelli Iron Chef America;

Chopped; Alex’s Day Off pg. 168

Robert Irvine Restaurant Express;

Restaurant: Impossible pgs. 34, 44

Sunny Anderson Cooking for Real;

Home Made in America with Sunny Anderson

pgs. 34, 44

Alton Brown Cutthroat Kitchen;

Good Eats with Alton Brown;

Iron Chef Americapgs. 40, 44

Anne BurrellChef Wanted

with Anne Burrell; Worst Cooks in America

pgs. 44, 167

Melissa d’Arabian Ten Dollar Dinners;

Drop 5 lbs with Good Housekeeping (on Cooking Channel)

pg. 44

Ted Allen Chopped

pgs. 44, 169

Star SearchFind your favorite Food Network celebs in this issue:

Go online to get in touch with Food Network Magazine.

> Send a letter to the [email protected]

> Enter our reader contestfoodnetwork.com/namethisdish

> Manage your subscription service.foodnetworkmag.com

TALK TO US!Win an all-star cookbook set! Check out the latest batch of Food Network stars’ cookbooks—from Anne, Ree, Sunny and more—and enter for the chance to win a complete autographed set! Visit foodnetwork.com/starscookbookgiveaway for details.

NO

PU

RC

HA

SE

NE

CE

SS

AR

Y T

O E

NT

ER

OR

WIN

. ALL

-ST

AR

CO

OK

BO

OK

GIV

EA

WA

Y I

S S

PO

NS

OR

ED

BY

HE

AR

ST

CO

MM

UN

ICA

TIO

NS

, IN

C. T

O E

NT

ER

, GO

TO

FO

OD

NE

TW

OR

K.C

OM

/S

TA

RS

CO

OK

BO

OK

GIV

EA

WA

Y A

ND

CO

MP

LET

E A

ND

SU

BM

IT T

HE

EN

TR

Y F

OR

M P

UR

SU

AN

T T

O O

NLI

NE

IN

ST

RU

CT

ION

S.

SW

EE

PS

TA

KE

S B

EG

INS

12

:01

A.M

. ET

NO

VE

MB

ER

26

, 20

13, A

ND

EN

DS

11:

59

P.M

. ET

JA

NU

AR

Y 3

1, 2

014

. ON

E (

1) W

INN

ER

WIL

L R

EC

EIV

E S

EV

EN

(7

) C

OO

KB

OO

KS

BY

VA

RIO

US

FO

OD

NE

TW

OR

K S

TA

RS

. FIN

AL

SE

LEC

TIO

N O

F C

OO

KB

OO

KS

AW

AR

DE

D A

T S

PO

NS

OR

’S D

ISC

RE

TIO

N. T

OT

AL

AP

PR

OX

IMA

TE

RE

TA

IL V

ALU

E I

S $

130

. OD

DS

OF

WIN

NIN

G W

ILL

DE

PE

ND

UP

ON

TH

E T

OT

AL

NU

MB

ER

OF

ELI

GIB

LE E

NT

RIE

S R

EC

EIV

ED

. MU

ST

BE

18

YE

AR

S O

R O

LDE

R A

ND

A L

EG

AL

RE

SID

EN

T O

F T

HE

50

UN

ITE

D S

TA

TE

S, D

IST

RIC

T O

F C

OLU

MB

IA O

R C

AN

AD

A. V

OID

IN

PU

ER

TO

RIC

O A

ND

QU

EB

EC

PR

OV

INC

E, A

ND

WH

ER

E P

RO

HIB

ITE

D B

Y L

AW

. SW

EE

PS

TA

KE

S S

UB

JEC

T T

O C

OM

PLE

TE

OFF

ICIA

L R

ULE

S A

VA

ILA

BLE

AT

FO

OD

NE

TW

OR

K.C

OM

/S

TA

RS

CO

OK

BO

OK

GIV

EA

WA

Y.

CO

OK

BO

OK

S: M

ELI

SS

A P

UN

CH

/S

TU

DIO

D.

Editor in Chief Maile Carpenter

Creative Director Deirdre KoribanickExecutive Editor Joanna SaltzManaging Editor Maria Baugh

EditorialFood Director Liz SgroiFood Editor Erica ClarkFeatures Editor Yaran NotiSenior Editors Lisa Cericola, Lisa FreedmanSenior Associate Food Editor Ariana R. PhillipsSenior Associate Editor Allison BakerEditorial Assistants Ellery Badcock, Hannah Kay Hunt Online Coordinator Victoria PhillipsInterns Carly Evans, Andrea Kang

ArtArt Director Ian DohertyDeputy Art Director Marc DavilaAssociate Art Director Dorothy CuryDigital Imaging Specialist Tony Ecanosti

PhotographyPhoto Director Alice AlbertDeputy Photo Editor Kathleen E. BednarekAssociate Photo Editor Anna McKerrowAssistant Photo Editor Casey OtoIntern Olivia Weiner

CopyCopy Chief Paula SevenbergenResearch Editor Linda FiorellaCopy Editor David Cobb CraigAssistant Managing Editor Heather DiBeneditto

Food Network KitchensSenior Vice President, Culinary Katherine AlfordExecutive Culinary Producer Jill NovattTest Kitchen Manager Claudia SidotiRecipe Developers Andrea Albin, Bob Hoebee, Amy StevensonRecipe Developer/Nutritionist Leah Trent HopeRecipe Tester Vivian ChanDirector, Culinary Product Development Mory ThomasCulinary Writer Rupa BhattacharyaIntern Munah Gomes

Editorial Director Ellen Levine

Food NetworkPresident Brooke Bailey JohnsonGeneral Manager, Scripps Enterprises Sergei KuharskyEditorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine

Hearst Magazines DivisionPresident David CareyPresident, Marketing & Publishing Director Michael ClintonExecutive Vice President & General Manager John P. LoughlinPublishing Consultants Gilbert C. Maurer, Mark F. MillerPRINTED IN THE U.S.A.

SubscriptionsPlease contact customer service at service.foodnetworkmag.com or write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653


Get tons of new holiday cookie recipes!

See page 206.

www.cuisinart.comwww.facebook.com/cuisinart

Bed Bath & Beyond • Macy’sChefs • Bloomingdale’s • Amazon

HOT

Whatever your pleasure, the Griddler® from Cuisinart does it all! Prepare perfect pancakes, put some sizzle in your steak, or serve up a classic grilled cheese sandwich. Cleanup is simple because the reversible and removable plates go right into the dishwasher! Cook, enjoy, and clean up in no time!

off the press

off the griddle

off the grill...

the Griddler!

JOH

NN

Y M

ILLE

R.

Happy holidays to all...

...and to all a good bite.

Clarkson Potter / Publishers Available wherever books are sold


Vice President, Publisher and Chief Revenue OfficerVicki L. Wellington

Associate Publisher, Integrated Marketing Peggy Mansfield

General Manager Salvatore Del Giudice

Vice President, Group Consumer Marketing Director Rick Day

AdvertisingNEW YORKExecutive Account Directors Diane Anderson, 212-484-1459 Jackie Bodner, 212-484-1462 Barri Stern, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463Advertising Services Manager Celeste Chun, 212-484-1442Assistant to Publisher and Associate Publisher Jacquie RomanoSales Assistants Ashley Wells-Wood, Danielle ManziMIDWESTAdvertising Director Amy Mehlbaum, 312-984-5117Sarah Lenert, Account Director, 314-475-5439 Hillary Morse, Account Manager, 312-251-5352 Allison Winters, Account Manager, 312-251-5342SOUTHEAST Kelly Peterson, Director, 770-641-1578 Diane Cohan, Assistant, 770-641-1578DETROITSarah Lenert, Account Director, 314-475-5439LOS ANGELESLeighdia Sandoval de Padilla, Director, 310-664-2820 Karen Sakai, Assistant, 310-664-2821TEXAS The Ingersoll Company 214-526-3800 Jennifer Walker, Lynn WisdomPACIFIC NORTHWESTPoppy Media Meghan Tuohey, 415-990-2825FLORIDA, MEXICO AND THE CARIBBEANMaria E. Coyne, Inc. Maria E. Coyne, Account Manager, 305-756-1086 Donna Falcone, Account Manager, 305-756-1086TRAVEL DIRECTORMcDonnell Media, Inc. 888-410-5220 Erin McDonnellNEW ENGLAND Jackie Bodner, 212-484-1462HAWAIILola A. Cohen, Account Manager, 808-282-1322

Advertising ProductionGroup Production Director Chuck LodatoGroup Production Manager Julie BoscoAssociate Production Manager Adam Bassano

MarketingAssociate Director, Integrated Marketing Amy S. LaneExecutive Director, Events and Partnerships Julie MahoneyDirector, Marketing Research Moira SmithSenior Managers, Integrated Marketing Amanda Thornquist, Audrey White, Courtney WladykaCorporate Research Manager Emma Chapman

Creative ServicesCreative Director Kevin LongoAssociate Art Directors Jonathan Alvis, Ilene Singer

Public RelationsExecutive Director of Public Relations Mimi Crume SterlingPublic Relations Manager Lacey Drucker

Published by Hearst Communications, Inc., a unit of Hearst Corporation 300 West 57th Street New York, NY 10019President & Chief Executive Officer Steven R. SwartzChairman Executive Vice Chairman William R. Hearst III Frank A. Bennack, Jr.

SubscriptionsPlease contact customer service at service.foodnetworkmag.com or write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653

Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. “Food Network,” the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.

Associate Publisher Wendy Nanus

Editor’s Letter


Maile Carpenter

Editor in Chief

is an 8-pound carton of sprinkles. I’m only half kidding: I

want lots of things for Christmas, like world peace and a new

set of kitchen towels, but I also want sprinkles in bulk. I didn’t

realize that regular people (meaning, those of us who don’t

own bakeries) could order sprinkles in massive quantities

until we started planning our cover shoot for this issue.

We wanted to try photographing our cookies on a bed of

green nonpareils, so our food director, Liz Sgroi, ordered

the largest box she could find: It was $28.99, from supplyvillage.com,

and it amounted to more sprinkles than any home cook could possibly

use in a lifetime. It might be the best baking-supply bargain I’ve ever

seen. We didn’t end up using them on the cover—they looked a little

too much like a plush carpet from the ’70s—but we had fun trying.

To my husband’s horror, I have been spending a lot of time

experimenting with leftover nonpareils from the office. I’ve learned

that they make a great crunchy coating for Rice Krispies treats, and I’ve

discovered that they are the ultimate cake decoration. You can make a

complete mess of your frosting, then just apply a full coating of sprinkles

and the cake looks amazing. For both of these reasons, I think an absurd

amount of sprinkles would make a fun gift for an avid home baker.

I don’t recommend sending them straight from the manufacturer—ours

arrived in an ugly cardboard milk carton—but if you pour them into a

glass jar, they’ll look pretty impressive. Also, a word of

caution: If improperly applied, nonpareils will shoot

around your kitchen like supercharged Ping-Pong balls,

bouncing off each other and into places you’ve never seen.

I have been finding little colored balls in every room of

our house for months, and whenever I vacuum some up,

the leftover ones multiply in protest. I solved the problem

recently by drying out my kitchen sink and adding all

of my sprinkles in there, so now the extra ones just roll

down the drain. Of course, this is a lot of information

to fit onto a gift tag, so feel free to consider a more

practical present: You’ll find 151 starting on page 53.

We nixed the idea of sprinkles

on the cover. P

HO

TO

: JO

HN

NY

MIL

LER

; FO

OD

ST

YLI

NG

: CH

RIS

TIN

E A

LBA

NO

. PO

RT

RA

IT: T

RA

VIS

HU

GG

ET

T.

ADVERTISEMENT

BEHIND THE SCENES

PRE-SANDY, WHAT DID THE LBI PANCAKEHOUSE MEAN TO THE COMMUNITY?

The Pancake House had become a tradition to so many families. The island’s homeowners were constantly coming in to share stories about their lives. Also, we supported the police department, lifeguards and EMTs with discounts.

WHAT EFFECT DID THE STORM HAVE ONYOUR BUSINESS?

Hurricane Sandy destroyed the restaurant and all the kitchen equipment. And we lost $40,000 in income. It was a monumental strain on Bill and me to replace, re-create, purchase, clean and organize the [disappearing] contractors.

HOW DID YOU FEEL ABOUT CHEF ROBERTIRVINE AND THE TEAM’S OFFER OF HELP?

Fantastic and extremely thankful. The news that Chef Robert was coming gave us a shot of hope and enthusiasm to continue the hard work.

HOW HAS THE RESTAURANT: IMPOSSIBLE TEAMTRANSFORMED THE LBI PANCAKE HOUSE?

We defi nitely have the BEST-looking restaurant on LBI. It is gorgeous; everyone is coming to see it, and all of our regular customers fi nd it hard to leave!

WHAT ROLE DOES THE FIRE DEPARTMENTPLAY IN THE COMMUNITY?

We protect property from fi re, assist with motor vehicle accidents and water rescue, and conduct fi re prevention classes every year for schools. During the storm, we assisted in evacuations and we received a lot of food and supplies, so if anyone needed anything, they could come by. Also, we went to every house and checked the gas mains for leaks. And once electricity was restored, we went back out to every house to make sure nothing caught on fi re.

HOW DID THE STORM AFFECT YOUR BUILDING?

Our entire fi rst fl oor had 42 inches of water, and our upstairs meeting room was completely trashed.

WHAT WILL IT MEAN TO HAVE A FULLY FUNCTIONING BUILDING AGAIN?

That the company is fully operational again is huge.The kitchen is one of our main sources of revenue. It helps us fund all of our fi refi ghting equipment.

HOW WAS THE EXPERIENCE OF WORKINGWITH CHEF ROBERT IRVINE AND THE TEAM?

Working with Chef Irvine was a blast! He is one of us without a doubt. He’s a true hero for all that he does for different charities and the armed services. As far as the crew, one word: AMAZING! It was such an honor to be able to work with them.

BILL AND CAROLE WALDRON LBI PANCAKE HOUSE OWNERS

SHIP BOTTOM VOLUNTEERS SHIP BOTTOM VOLUNTEER FIRE COMPANY #1

OPE

N H

ERE

FOR

MO

RE

HO

LID

AY: I

MPO

SSIB

LE D

ETA

ILS

C H A L L E N G E T H E

IMPOSSIBLE

Options shown.

6,500-lb towing capacity1,2 Lexus towing equipment (tow hitch receiver1,2) available.

IN THIS SPECIAL HOLIDAY: IMPOSSIBLE EPISODE, Chef Irvine and his team have committed to not one, but two, dramatic makeovers. In October 2012, Superstorm Sandy ravaged towns along the east coast, causing devastating losses for two Jersey Shore mainstays: the LBI Pancake House and the Ship Bottom Volunteer Fire Company #1. Enter the Restaurant: Impossible team. The stakes are high and their task is daunting. Hanging in the balance is the livelihood of the owners of the LBI Pancake House and the headquarters for the area’s fi rst responders—the Ship Bottom Volunteer Fire Company #1.

#HolidayImpossible

T H E N E W 2 0 1 4

GX


Happy Birthday, Bobby Flay! Try the chef’s gingerbread–lemon curd trifle: Go to foodnetwork .com/trifle.

It’s Friday the 13th! Avoid a

cooking disaster by having friends cook for you: Host

a potluck party!

FRIWEDSUN THUMON SATTUE

Sandwich night! Layer marinara sauce, provolone, pepperoni and mozzarella on

bread; cook in a hot buttered skillet.

DecemberMake gelt cookies for Hanukkah: Bake your favorite sugar cookies; gently press an unwrapped chocolate coin into each while still warm.

Invite friends over for a holiday sweets swap: Check out our 50 no-bake treats on page 202 for inspiration.

Serve pork tonight—it symbolizes wealth and prosperity in the New Year. Go to foodnetwork .com/porkdinners for recipe ideas.

Whip up this snack and

avoid office-treat overload: Toss almonds with chopped rosemary, salt and olive oil; bake at 325 ,̊ 20 minutes.

Toast the official start of winter with a hot toddy: Add 1 ounce whiskey, a squeeze of lemon juice, some honey and a cinnamon stick to a mug of tea.

Stay healthy this flu season with an extra dose of vitamin C: Sprinkle halved clementines with sugar and broil until caramelized, 3 to 4 minutes.

Put out a red-and-green appetizer for Christmas Eve: Roll a log of goat cheese in chopped pistachios and dried cranberries; serve it with crackers.

Prohibition was repealed 80 years ago today. Host a happy hour and serve cocktails speakeasy-style—in teacups!

Recycle holiday popcorn and cookie tins: Cover with chalkboard spray paint, then use them as storage containers.

Make Christmas swizzle sticks for cocoa: Dip candy canes in melted white chocolate; roll in sprinkles and place on parchment paper to set.

Decorate your door with gumdrop garland: Thread gumdrops on waxed floss (the wax helps the candies slide on easily).

GU

MD

RO

PS

AN

D C

HA

LKB

OA

RD

TIN

: BE

N G

OLD

ST

EIN

/S

TU

DIO

D. C

OC

KT

AIL

, CO

OK

IE, H

OT

TO

DD

Y A

ND

ALM

ON

DS

: BE

N G

OLD

ST

EIN

/S

TU

DIO

D; F

OO

D S

TY

LIN

G: L

AU

RE

N L

AP

EN

NA

. CLE

ME

NT

INE

AN

D

GO

AT

CH

EE

SE

: ME

LIS

SA

PU

NC

H/

ST

UD

IO D

. CA

SS

ER

OLE

: SH

UT

TE

RS

TO

CK

. SA

ND

WIC

H: A

ND

RE

W P

UR

CE

LL. C

AN

DY

CA

NE

S: J

AM

ES

WO

JCIK

. NO

-BA

KE

TR

EA

T: J

US

TIN

WA

LKE

R. P

OR

K: A

NT

ON

IS A

CH

ILLE

OS

.Calendar


Reader Letters

We Hear You...A few thoughts from our readers this month. Keep the letters coming!

The Caramel Apple Cake [“Piece of Cake!” October 2013] looked fairly daunting and complex, but the project turned out to be such fun! My granddaughter and I submitted the cake to the silent auction at her elementary school, and we were thrilled that it sold for $40! The results were well worth the effort.

Andrea Keech

Iowa City, IA

I love all the 50-recipe inserts you include in the magazine. Tonight I made the pumpkin fondue from “50 Things to Make with Canned Pumpkin” [October 2013]. Thank you for the easy and delicious recipe!

Ellen Berman

Woodbridge, NJ

Your Apple-Bacon Pumpkin Soup recipe is great [“50 Things to Make with Canned Pumpkin”], but I think it would have made sense to have a bread bowl recipe in the magazine since the cover shows a big picture of the soup in one.

Michelle Graham

Howell, MI

Editor’s Note: Thanks—we received a few letters like yours. We wanted to keep the recipe simple enough for a weeknight, so we served our soup in a small loaf of sourdough from a grocery-store bakery.

I tried the Jumbo Cheesy Italian Meatballs tonight [“Mastering Meatballs,” October 2013],

and my husband loved them! I made them a little smaller and added some gluten-free bow tie pasta. Yum!

Jodi Rosewitz Nodine

via Facebook

Being born and raised in Nebraska, I know what runzas are: tasty little dough pockets of hamburger and cabbage. I was surprised to see spinach instead of cabbage in Amy Thielen’s recipe [“Made in the Midwest,” October 2013]. Ask anyone from Nebraska: A true runza has cabbage (although I’m sure spinach would be great).

Jessica Bliven

Greeley, CO

I’m from Omaha but don’t get to visit often, so I was super excited to find Amy Thielen’s recipe for homemade

runzas [ “Made in the Midwest”]. They turned out great and satisfied my craving. This made my week—and my husband and family loved them, too!

Theresa McQuaid

St. Louis

When my sister asked me what I wanted for Christmas last year, I instantly said a Food Network Magazine subscription. I had been purchasing the magazine for several months and absolutely love it! I can’t wait to try the Lasagna Soup and Pulled Pork Soup [“Soup for Supper”] from the October 2013 issue. Bring on the cold weather, and keep up the good work!

Sonya Whited

Arab, AL

My daughter has been craving pretzels all week. She loved the homemade ones from “Copy That!” in the

February/March 2009 issue, and this time I was excited to try the soft pretzels from the October 2013 issue. They were so yummy and easy to make with your step-by-step guide.

Monique Castonguay

London, CA

Fall is my favorite time of year, and I love to go home for my mom’s lasagna. Every time I make it, it just doesn’t turn out like hers. So instead of trying to remake it, I took your Lasagna Soup [“Soup for Supper” ] and added the ingredients from my mom’s recipe. This is the perfect take on her specialty.

Melanie Baker

Lincoln, NE PH

OT

OS

, CLO

CK

WIS

E F

RO

M T

OP

RIG

HT

: AN

DR

EW

PU

RC

ELL

(2

); C

HR

IST

INA

HO

LME

S (

2).

Chinet® is a registered trademark of Huhtamaki, Inc. in the U.S. and other countries.

You’re invited.

Rediscover the lost art of getting together.Every Chinet® plate, dish and cup an invitation to reconnect. See more at mychinet.com/lostart.

You Asked...Food Network stars answer your burning questions.

Aarti, what was your favorite dish as a child?

Madison Collins

via Facebook

Anything with ice

cream! Not much has

changed. I still think I

can eat more ice cream

than anyone I know—I

just can’t get enough of

the stuff!

—Aarti Sequeira


Letters

Have a question for a

Food Network star?

Write to us at

foodnetwork.com/

magazine.

The content of all submissions (including letters, recipes and photographs) should be original and becomes property of Food Network Magazine, which reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to Food Network Magazine.

Robert, is it worth the investment to buy a blowtorch for making crème brûlée, or does the broiler work just as well?

Lexie Miller

Georgetown, NY

I think it’s worth the

investment. A blowtorch

has more direct heat to

evenly melt the sugar

“crust” on top. I would

say to purchase a

Robert Irvine blowtorch,

but I don’t have one!

—Robert Irvine

Ina, when entertaining, how do you gauge how much food to buy?

Diana Mendibles

Vineland, NJ

When I’m throwing a

party, I usually figure

about ¹⁄³ to ½ pound

per person for the

main course and about

¼ pound per person for

each side dish.

—Ina Garten

Sunny, I love your recipe for deviled eggs with pickled jalapeños. Do you have other suggestions for deviled eggs? I like to make a variety so there is something for everyone.

Mickey Tresenriter

via Facebook

Try adding any type

of sausage. Once the

sausage is cooked, rest

it on a paper towel to

get rid of excess grease.

Chop the sausage, then

fold it into your yolk

mixture and scoop the

filling into the pocket

of each egg white.

Or you can incorporate

mashed avocado, a

shake of hot sauce,

finely chopped red

onions and cilantro.

—Sunny Anderson

Michael, there are so many different vinegars out there: white, red wine, apple cider, balsamic. What can I do with them beyond making a salad dressing?

Cyndi Kudelka

Ogden, UT

You could make

wonderful pickles, or

add vinegar to braises.

Also, feel free to drizzle

vinegar over rich,

roasted meats, or even

use it to baste the meat

before roasting.

—Michael Symon A blowtorch is a must for crème brûlée. Try Rober t's twist at

foodnetwork.com/rober tcremebrulee.

BLO

WT

OR

CH

: ALA

MY

.

Imagine if all that you needed for the holidays was all at one place. From ornaments to ottomans, everything comes together at IKEA.IKEA-USA.com/celebrate

EKTORP sofa $499 Cotton, linen, viscose/rayon and polyester removable cover. Imported. Requires assembly. Svanby gray. EKTORP has a 10-year limited warranty. See IKEA store or IKEA-USA.com for details. Valid in US IKEA stores. See IKEA store for country of origin information.

EKTORP sofa

$499

©In

ter IK

EA S

yste

ms B

.V. 2

013


In the Know

Light BiteTrade your traditional holiday lights for a string of fun food-themed ones. Go for

a sweet look with gumdrop string lights ($30 for 25 feet; holidayprojectors.com) or peppermint candy lights ($20 for 11 feet; lightsforalloccasions.com). Or, if your

family hides a pickle ornament in the tree every year (a quirky tradition in which

the kid who finds the pickle gets an extra present), change the game with a

strand of pickle string lights ($8 for 11 feet; thewirelesscatalog.com).

Deck the halls with food lights. Then, make your own cookie butter

and visit Bobby Flay’s kitchen. PHOTOGRAPH BY KANG KIM

INTRODUCING THE ALL-NE W 2014 C HEROKEE

E V E RYW H E R E STA R TS H E R E

JEEP.COM/CHEROKEE

R I G H T H E R E , T H E N E W S T A N D A R D O F I T S C L A S S E M E R G E S F E A T U R I N G A B O L D E X T E R I O R D E S I G N A N D A V A I L A B L E N A P P A

L E A T H E R - T R I M M E D I N T E R I O R I N S P I R E D B Y N A T U R A L H U E S F R O M A R O U N D T H E W O R L D . W I T H T H E S M O O T H R I D E A N D U P T O 3 1

M P G D E L I V E R E D B Y I T S C L A S S - E X C L U S I V E N I N E - S P E E D T R A N S M I S S I O N , B E S T - I N - C L A S S 4 X 4 C A P A B I L I T Y * A N D 8 . 4 " T O U C H

S C R E E N C O M M A N D C E N T E R ,* T H E 2 0 1 4 J E E P C H E R O K E E I S R E A D Y F O R A N Y J O U R N E Y T H A T Y O U ’ R E R E A D Y T O B E G I N .

Jeep is a registered trademark of C

hrysler Group LLC

. 2.4

L I4 FW

D M

odels: EPA est. 22 city/3

1 hwy M

PG. Actual m

ileage may vary. Jeep “M

id-Size SUV” sub-segm

entation based on 13M

Y cross-shop activity:

Ford Escape, Honda C

R-V, Hyundai Santa Fe Sport (5

-passenger), Subaru Forester, Toyota RAV4

, Chevrolet Equinox and K

ia Sorento. Excludes vehicles with third-row

seating. *Available optional features.

NO BOOZE WITHOUT FOOD

In Utah, restaurant patrons can’t order alcohol without ordering food, and servers aren’t allowed to pour alcohol in front of diners.


In the Know

LEGAL EATSA new Arizona law isn’t the only bizarre food rule on the books:

NO FERRETS

Arizona lawmakers recently banned ferrets from restaurants, clarifying an old statute that counted all sorts of creatures as “service animals.”

NO MARGARINE

Unless requested by the diner, margarine may not be substituted for butter in Wisconsin restaurants.

NO UTENSILS

Folks in Gainesville, GA, are required to eat fried chicken with their fingers. The proclamation was passed in 1961 to promote the city as a poultry power player.

CHEESY STREETS This winter, Milwaukee officials plan to fight icy roads with cheese: The Department of Public Works will mix rock salt with brine left over from cheese making. The new recipe stems from concern over rock salt’s long-term impact on roads and the environment. In the past, crews have also tried (and quickly scrapped) beet juice and a molasses-like product.

MAKE THE

CUTDon’t feel guilty about cutting down

a Christmas tree: A four-year research

project found that fresh trees may be

better for the environment than fake

ones. Villanova University biologist

Samantha K. Chapman says the energy

required to make one artificial tree is

roughly equal to the energy needed

to raise six live trees.

SERVE SOME EXTRA MILK WITH ALL YOUR HOLIDAY COOKIES THIS YEAR. WE’RE DRINKING MUCH LESS

NOW THAN WE DID IN THE 1970s: 13 GALLONS PER YEAR VERSUS 21 GALLONS A FEW DECADES AGO. SOURCE: USDA

TR

EE

: ALA

MY

. CH

EE

SE

: GE

TT

Y I

MA

GE

S. M

ILK

: IS

TO

CK

PH

OT

O.


In the Know

December 23 is the busiest supermarket day of the year.

BELIEVE IT OR KNOTAlton Brown is getting into the bow tie business: The Cutthroat Kitchen host says he was tired of hunting for the perfect tie, so he teamed up with men’s accessory makers Hook + Albert to design his own. Alton picked the shapes and fabrics (four are reversible). As for how to wear them, “Don’t fuss with it,” Alton says. “Unless you’re wearing a tux, the tie shouldn’t be perfect.” $65 each; hookandalbert.com

B U Y ER B E WA R E :

YOUR RECIPE

HEREDesigners at

minted.com can turn your favorite holiday recipe into wrapping

paper. Use the personalized sheets to

wrap treats—or one of the 100 great gifts

on page 53. $15 for seven sheets;

minted.com

HOW MANY

BUBBLES

ARE IN A

GLASS OF

CHAMPAGNE? French researcher

Gérard Liger-Belair has spent more than 15 years

studying the drink and recently released

his best guess: 2,000,000.

WR

AP

PIN

G P

AP

ER

AN

D B

OW

TIE

S: M

ELI

SS

A P

UN

CH

/S

TU

DIO

D. C

HA

MPA

GN

E: B

EN

GO

LDS

TE

IN/

ST

UD

IO D

. ALT

ON

AN

D S

HO

PP

ING

CA

RT

: GE

TT

Y I

MA

GE

S.

It’s time to wake upand smell the tea.

Since 1706, our master blenders have travelled the world seeking only the finest teas, spices, herbs and fruit infusions available to skillfully craft teas that provide exceptional taste, flavour, aroma and variety. So, whether you’re in the mood for a traditional style black tea, a smooth and refreshing green tea or a mouthwatering herbal blend, Twinings K-Cup® Packs are a delicious alternative to coffee any time of the day.

Discover the fresh taste, flavour and aroma of Twinings® Teas in K-Cup® Packs

©2013 Twinings North America, Inc • K-Cup® packs for use in Keurig® K-Cup® brewing systems. Keurig, the Cup and Star Design,Keurig Brewed, K-Cup and the Keurig brewer trade dress are trademarks of Keurig, Incorporated, used with permission.

K-Cup® pK Cup purig brew

r use in Kin Kr use in Ke in Ke inde drese dress

packs fopacks fower trad

K-Cup®K-Cup®K CupK Cupdemarksdemarks

Keurig®KeurigKeurigKeurig are trad are trad

g systemsystemg sg systemg systerig, Incorri

brewinewinb brewinbrewinews of Keus of Keu

ig, the Ce Cig, the CCd, used w

ms. Keurmsms. Keurrporate

Star DesStar Desrmission.

up andaup aanup andup awith perwitwith

sign,sign,.

TwininggsTwiningsgseurig Breew

©2013©2013 Ke

icaeericAmAmeericaerAmeAmep andp aCupCup

Norths Norths North s North wed, K-wed, K-C

a, Inc •a, Inc KKd the Ke

Available in Black, Herbal, Chai and Green K-Cup® Packs, or in 50+ varieties of traditional bagged tea.


In the Know

Cookie Butter

TRY IT...THE RISE OF COOKIE BUTTER

Delta Air Lines starts passing out packets of speculoos cookies called Biscoff (made by the Belgian company Lotus) to U.S. passengers, sparking a national obsession.

After trying Biscoff in the air, Delta customers demand the cookies on the ground, so Lotus partners with the airline’s food provider to offer them through a mail-order catalog.

On the Belgian TV competition De Bedenkers (“The Creators”), contestant Els Scheppers turns speculoos into a spread. She and Lotus work together to market her recipe as Biscoff Spread.

Biscoff Spread hits stores in the United States. The same year, Trader Joe’s debuts its version, Speculoos Cookie Butter.

Both Lotus and Trader Joe’s introduce crunchy versions of the spread. Trader Joe’s also releases cookie butter–filled chocolate bars and its own speculoos cookies. And Häagen-Dazs comes out with speculoos-inspired ice cream.

Williams-Sonoma offers cookie spreads in three new flavors: cookies and cream, graham cracker and vanilla wafer. Meanwhile, Lucky Scent starts selling Le Speculoos fragrance, suggesting that the trend has reached critical mass.

Know It All:

For decades, peanut butter was the only spread in town. Then, in 1983, Nutella came to the

United States, and America went nuts over the chocolate-hazelnut combo. But now another

spread has taken over: cookie butter. Also called speculoos spread (it’s made from finely ground

Belgian speculoos spice cookies), it looks like peanut butter but tastes like gingerbread—and we

can’t seem to get enough of it. Trader Joe’s version was the grocery chain’s top-selling product

last year, and stores in San Francisco, San Diego and Dallas even had to limit purchases to a few

jars per customer. Here’s the cookie butter craze at a glance:

✦ As a dip for fruit, celery and pretzels

✦ On pancakes and waffles

✦ Swirled into oatmeal

✦ In a smoothie

✦ As a sandwich- cookie filling

✦ Melted and drizzled over ice cream

…or eat it straight from the jar!

Roughly crush 12 gingersnaps, 6 whole graham crackers and 5 shortbread cookies,

then pulse in a food processor until finely ground. Add 3 tablespoons cold water and pulse

until combined, then let sit 10 minutes. Add ¼ cup sugar, ½ teaspoon vanilla and a pinch

of cinnamon. With the processor running, slowly drizzle in ½ cup coconut milk and

blend until smooth. Refrigerate in an airtight container for up to 2 weeks.

FAKE YOUR OWN!

1986

1990

2007

2011

2012

2013

SP

OO

N A

ND

JA

R: B

EN

GO

LDS

TE

IN/

ST

UD

IO D

; FO

OD

ST

YLI

NG

: LA

UR

EN

LA

PE

NN

A. A

PP

LE: D

EV

ON

JA

RV

IS/

ST

UD

IO D

. PLA

NE

AN

D L

OT

US

CO

OK

IE: A

LAM

Y.

©20

13 P

alm

Bay

Inte

rnat

iona

l Boc

a Ra

ton,

Fl.

*N

iels

en 5

2 w

eeks

end

ing

10/

12/1

3 FD

LA

cam

pai

gn

fi nan

ced

acc

ord

ing

to

EC re

gul

atio

ns N

. 123

4/07

Capirotada, a Mexican

bread pudding

Tamales, posole and menudo

Croquembouche from

Le Petit Bakery in Brooklyn

Pumpkin anything

An abbreviated Feast of the Seven Fishes: fried shrimp (a Mauro must), crab

claws and salmon

Roast turkey with buttery, sage-y bread stuffing

Ask me on December 22nd!

Holiday dinner …and for dessert? Fruitcake?

Yes

No

No, but I bet a

homemade one could be good.

No

All They Want...

I’m known to hoover

Christmas cookies.

I’m not sure. No!!!!!!

My spicy mac and cheese The Strawberry

Jiggle Fluff pie my mom would make—I can eat

the whole tray.

Nope (unless you wrap

it in bacon and fry it)

My wife Sarah’s chocolate chip–pecan cookies

AARÓN

SÁNCHEZ

TED

ALLEN

JEFF

MAURO

MELISSA

D’ARABIAN

SUNNY

ANDERSON

ANNE

BURRELL

Standing rib roast massaged with coarse salt and

pepper

Plum pudding with plenty of brandy

Heck yes!

Brioche figgy pudding with eggnog ice cream

Roast beef, turkey, ham, roasted potatoes and

carrotsYesROBERT

IRVINE

ALTON

BROWN

BOW, TAMALES, CHOCOLATE CHIP–PECAN COOKIE, TURKEY, PUMPKIN, PRESENT, WILLIAMS, MORTAR AND PESTLE, GIFT BAGS, LIGHTS, COFFEE

AND CLOCK: GETTY IMAGES. STAINED GLASS COOKIE: JOHNNY MILLER. CROQUEMBOUCHE: MELANIE DUAULT. CHRISTMAS TREE AND MICKEY

MOUSE: ALAMY. CROSBY AND DIAMOND: CORBIS. BOW TIE: MELISSA PUNCH/STUDIO D. A CHARLIE BROWN CHRISTMAS ALBUM: COURTESY OF

CONCORD MUSIC GROUP, INC. MARIAH CAREY ALBUM: COURTESY OF SONY MUSIC ENTERTAINMENT.


Christmas Eve at

midnight

Seeing the tree at Rockefeller Center in

New York City “Feliz Navidad”

Christmas Eve eve—Sarah is an

impatient gift giver.

Bringing out my son Lorenzo’s elf

“Jingle Bells,” Tom Petty’s “Christmas

All Over Again” and Lou Monte’s “Dominick

the Donkey”

A tub of high-end imported facial

moisturizer for Geoffrey Zakarian to keep his

youthful face youthful

We open gifts on Christmas

morning—and to do anything else is

weird and wrong!

Playing my Neil Diamond

Christmas album

“Have Yourself a Merry Little Christmas”

A four-star review for Amanda Freitag’s

new restaurant

One gift on Christmas Eve and the rest on

Christmas morning

Throwing our annual mother-daughter

holiday tea

“It’s the Most Wonderful Time of the Year” by Andy Williams

A mortar and pestle for

Bobby Flay because I know he loves them

I’d get Bobby Flay La Caja China , a Cuban roasting box, to cook

whole animals.

Gift opening begins…

I get in the spirit by…

Play Santa for a fellow Food Network star

I start after we

put up the Christmas

tree.

Months ahead, sometimes in October

I dread the thought of Christmas shopping

and the crowds.

December—I’m a late shopper .

Shopping begins…

Christmas morning

Walking outside in New York City and

smelling all the Christmas trees

“Rockin’ Around the Christmas Tree”

I’d give Alex Guarnaschelli a copy of the movie

Thelma & Louise and tell her we should

do a remake!

Online, at the beginning of December

Right when I get them, if I get any, because

people ask me to

Decorating a treeAll

Mariah Carey

Robert Irvine is constantly helping people

in need. I’d give him unlimited resources.

I don’t do presents for Christmas.

Food Network stars tell us how they celebrate the holidays.

Holiday music

Listening to A Charlie

Brown Christmas

Christmas morning,

right after I brew coffee

Love it all…except maybe that

Chipmunks song.

Alton didn’t answer this one, but we think Morimoto would look great in one of Alton’s new custom bow

ties (see page 40).

Around 8 p.m. on Christmas Eve

Before breakfast, as a family

Helping those less fortunate

Bing Crosby’s “White Christmas”

A trip to Disney World for Alex Guarnaschelli and her family

I tend to wait until the last minute.

In the Know

Nothing elevates an evening like a chocolate tasting. And Lindt Excellence

promises yours will be remembered. That’s because the Master Chocolatiers

at Lindt use only the highest quality cocoa beans to produce a thin, refi ned

profi le that melts evenly, revealing each complex note one layer at a time.

An Evening ofExcellence

Cap off the evening with the creamy, sweet fi nish of a classic Chocolate Mousse made with Lindt Excellence 70% Cocoa. For more adventurous appetites, give Pot de Crème a citrus lift with Lindt Excellence Intense Orange.

Scan this code with your mobile phone for additional pairings, complete recipes and more about Lindt’s “5 Senses of Chocolate” tasting process. Or visit LindtExcellence.com.

Start your tasting with a chocolate that has a lower cocoa content—like Lindt Excellence Sweet Dark—then work your way up. This allows you to fully experience each variety’s subtle distinctions. But a true appreciation of exquisite chocolate goes far beyond its fl avor. Lindt’s signature Five Senses of Chocolate tasting process invites you to experience each chocolate’s unique look, feel, and aroma—and even the way it breaks.

TASTE.

Why do wine and chocolate make the perfect pair? They both boast similar complexities and nuances in fl avor. As a rule of thumb, match lighter bodied varietals with more delicate chocolates, like Lindt Excellence A Touch of Sea Salt. Stronger dark chocolates, like Lindt Excellence 85% Cocoa, go best with more full-bodied wines—like a spicy Zinfandel.

PAIR.

INDULGE.

ADVERTISEMENT

MASTERING THE A R T O F R E F I N E M E N T

EXCELLENCE Pure, rich, intense.

When you savor the taste of EXCELLENCE, the thin, refined

dark chocolate melts evenly to reveal complex layers of flavor,

engaging all of your senses.Expertly crafted with the finest ingredients by the

Master Chocolatiers at Lindt.

Learn more at LINDT.COM


Star KitchenBobby Flay shows off his café-style home kitchen.PHOTOGRAPH BY WILLIAM WALDRON

Baking ovenBobby uses this convection oven for baking because it heats things more consistently. “I’m not a careful baker,” he says. “I can use all the help I can get!”

Café FlayHouseguests treat this kitchen like a coffee shop: “Someone will be reading the newspaper and having breakfast at one table, and someone else will be working on their computer at another,” says Bobby. He also has an eight-seat communal table for big family dinners.

When Bobby Flay

and his wife, actress

Stephanie March,

built their dream

house in the Hamptons, the kitchen

design naturally fell to Bobby. But

Stephanie didn’t expect him to come

up with this: He turned the place into

a small café, with seating spread out

over several tables. “She and I did not

agree on the café idea, but I finally

won out,” he says. “I’m a restaurant

chef. It’s the way I’m used to serving

people.” He also installed restaurant-

worthy appliances: four ovens,

a 10-burner stove and a salamander

(industrial broiler). You’d think that

a chef who owns 20 restaurants and

counting would want to enjoy some

downtime at his vacation house and

take a break from the stove, but

Bobby and Stephanie are practically

running a bed-and-breakfast.

“I spend a lot of time in this kitchen

cooking for friends and family,”

he says. “But here, no one complains

about the service.”


In the Know

Turn the page to get Bobby’s look.

Eye-catching colorBobby fell in love with a blue kitchen when he visited a bed-and-breakfast in nearby East Hampton, NY, so he and Stephanie chose a similar color, Benjamin Moore Majestic Blue, for these cabinets. “People always ask about the color,” he says. “It’s unique for a kitchen.”

Reheating machineThis restaurant-grade salamander is an all-purpose broiler. Bobby uses it instead of a microwave to reheat leftovers; he doesn’t like the way food tastes after it’s zapped.

In the Know

Slate tiles like this one, called Adoni Black, make a surprising backsplash. $10

per square foot; tileshop.com


© 2

01

3 S

am

sun

g E

lec

tro

nic

s A

me

ric

a, I

nc

. A

ll ri

gh

ts r

ese

rve

d.

Unique four-door design, with room

for 32 bags of groceries1, and the most

fresh food capacity in its class.2

A Convertible Zone that can change

from refrigerator to freezer and back,

so you’re never out of space.

Our exclusive Triple Cooling system

maintains up to 4x higher humidity

levels, keeping food fresher longer.3

Custom stainless steel resists

ƫQJHUSULQWV�WR�NHHS�\RXU�

kitchen beautiful.

1. One bag of groceries is equivalent to 1 cubic

foot; actual capacity is 31.7 cu. ft.

2. Fresh food capacity compared to current

Samsung products.

3. Humidity levels compared to Samsung

mono-cooling refrigerators.

Introducing the next generation Refrigerator.

Samsung RF32FMQDBSR shown

Get the LookPick up some of Bobby’s finds for your own kitchen.

Guests at Bobby’s house

sit at tables similar to this

Edison Bistro Table. $1,749;

arhaus.com

These adjustable-height Industrial Chair Stools are handmade in North Carolina out of oak and steel. $540; rejuvenation.com

Bobby’s Thomas O’Brien Goodman 2-Light Hanging Shade pendants

come in six different finishes. $945, Visual Comfort & Co;

lightingnewyork.com

Bobby’s French Bistro chairs are custom-made: You can choose your own colors and pattern. $923; beaufurn.com for information

This Round Chopping Block, similar to Bobby’s, is made with end-grain wood, which creates the dramatic pattern. $165 for 18-inch board; johnboos.com

for information

SLA

TE

TIL

E A

ND

CH

OP

PIN

G B

LOC

K: B

EN

GO

LDS

TE

IN/

ST

UD

IO D

.

GRANDson

who made

her go

sledding

GRANDMA who hasa COLD

it just MIGHT bring everyone together.

100


Giftsfor Food Lovers

$4Candy Cane Trees

$4/small, $14/medium, $25/large,

$35/extra-large, Hammond’s Candies; crateandbarrel.com

In the Know

PHOTOGRAPHS BY JEFF HARRIS

$10Stag and Moose Beer Steins

For one, Threshold; target.com for stores

$7Gelt Dog Toy

petco.com

$7 Seed Bombs

For one sack of five, VisualLingual; poketo.com

$7Slumped Bottle Vases

$7/small, $9/large, HomArt; areohome.com

$10Metal Hyfsad Bowlikea.com for stores

$10Produce Label Flour Sack Towel

lockwoodshop.com

$12Laboratory Beaker Mug

thinkgeek.com

$12Sandwich

Sticky Notes SetMars Mers;

veryhoney.com


$13C’est Cheese EarringsHannah Makes Things;

modcloth.com

In the Know

$13Mint Scalloped Cookie Jar

worldmarket.com

$15Canvas Napkin Rings

$6 for monogramming; landsend.com

$16Porcelain Fortune CookiesFor one, Aleksandra Pollner;

fryemuseumstore.goodsie.com

$16Jacaranda Color-Blocked Utensils$16/spatula, $18/spoon; lydali.com

$13Gummy Bear Magnets

Jailbreak; vat19.com

$14Boxed Artichoke Notecard Set

For six; foxyandwinston.com

$17Crown Pet Bowls

$17/cat, $23/dog, One Hundred 80 Degrees; shopplasticland.com


$18Sphere Bottle Openers

For one, Fort Standard; areaware.com

$18Edible Chemistry Kit

Copernicus Toys; restorationhardware.com


$20Egghead Game

marblesthebrainstore.com

$22Wine Tote

Feed; bloomingdales.com

$22Folding Flatware Set

Henley Brands; nordstrom.com

$23Combination Bottle Lock

Lockey; build.com

$19Teak Cake Server

kaufmann-mercantile.com

$20Chew Chew Train Dinner Set

Urban Trend LLC; hearthsong.com

$20Hamburger Bicycle Bell

Streamline Inc., karmakiss.net

$20Timber Ceramic Server

crateandbarrel.com

$18Andy Warhol Soup Can Puzzle

mudpuppy.com

In the Know

Martha &Macy’s, it’s a great thing.MARTHA STEWART COLLECTION™ Vintage-style canisters. 16.99 ea. + WebID 643490. Ceramic Santa collection. $26-$80. + 960614. Cooling rack. 10.99. + 776194. 6-pc. holiday cookie cutter set. 12.99. + 746555. Holiday apron, oven mitt & kitchen towels. 19.99-24.99. + 971508. Kitchen tools. 10.99-14.99. + 551878. Visit macys.com/martha +�Enter the WebID in the search box at macys.com to order. Advertised merchandise may not be carried at your local Macy’s and selection may vary by store. 3100018


$25Slate Chalkboard and Stand

jkadams.com

$25Chocolate Fondue Toy

hapetoys.com

$25Bamboo Glassware

momastore.org

$24Fromage à la Ferme BoardsFor one; anthropologie.com

$24Bottle Lanterns

For one, Homeport; bambeco.com

$25Grow-Your-Own-Apple-Tree Kit

redenvelope.com

$24Rocking Bird Salt and Pepper Shakers

westelm.com

$24From Scratch Tins

nowdesigns.net for information

$24Milk Bottle Carafe

threepotatofour.com

In the Know


$25USB Bottle Lamp

Bottle not included; satechi.net

$25Appetizer Plates

Food Network; kohls.com for stores

$26Salt and Herb Cellars

Sagaform; huset-shop.com

$28Magnetic Place Card Holders

bhldn.com

$29Gold Cheese Knives

westelm.com

$29 Apple Trinket Box

Michiko Shimada; stillhousenyc.com

$30DIY Tea Towel Stamp Kit

Sugarcube Press; blueribbongeneralstore.net

$30The Cartography

of Kitchenware Apronpopchartlab.com

$29Jargala Storage Jars

$29/small, $35/medium, $42/large, Chabatree; merchant4.com

In the Know

It’s as one of a kindas she is.

It’s a garden, a pirate ship, a castle, an island, an enchanted forest and an epic adventure. It’s exactly what she wants it to be.

She’s an explorer, a builder, a designer, a creator and an inventor. She’s every child that ever spilled a bucket of LEGO® bricks onto the carpet and made them her own.

She’s not just showing you what she made. She’s showing you what she’s made of.

It’s a LEGO® thing.

LEGO, the LEGO logo, the LEGO Friends logo, the Brick and Knob confi guration and the fi gurines are trademarks and/or copyrights of the LEGO Group. ©2013 The LEGO Group

LEGO.com/Friends

$36PB&J Besties iPhone Cases

touchzerogravity.com

$37Green Twist Glass

Beverage Dispenserhomewetbar.com

$38Gold Foil Dinner Napkins

For matching set of four; cwonder.com

$30 Scented Snow Cone Necklace

Tiny Hands; perpetualkid.com

$32Coasters

For matching set of four; reedwilson design.com

$32 Baby Bib and Bootie Sets

For one; uncommongoods.com

$33Meat Feet Socks

betabrand.com

$36Gardener Tool Set

Wild & Wolf; burkedecor.com

$31Set Sail Napkin Holder

animicausa.com

In the Know


One-handwonder

© 2

013

Keu

rig,

Inco

rpor

ated

Visit Keurig.com

$38Lappland Place Mat Set

For four; luprints.com

$38Wishbone Wall Hook

Imm Living; newstoneagela.com

$39Embossed Gold Leaf Dish

onekingslane.com

$40Chalk Growler Set

Catamount; amazon.com

$40Universal Jug

Universal Expert; westelmmarket.com

$40Golden Gator Servers

zgallerie.com

$40Vodka Shooters with Carrier

sparqusa.com

$40Porcelain Dog Treat Jar

cwonder.com


$40Frosted Glasses and Carafe

$40/glasses, $60/carafe, Stelton; momastore.org

In the Know

HD display�Ť�Fast 1.5 GHz dual-core processor�Ť�Dolby audio

Over 27 million apps, games, movies, TV shows, songs and more

$139ALL-NEW

STUNNING HDAT A BREAKTHROUGH PRICE

The all-new family of Kindle Fire tablets 7" KINDLE FIRE HD Ť�$139Our most affordable HD tablet

7" KINDLE FIRE HDX Ť $229 Fastest processor in a 7" tablet

8.9" KINDLE FIRE HDX Ť $379Ultra-light large-screen tablet


$50Hand-Painted Cutting Board

aheirloom.com

$50Picnic Bike Bag

Donkey; pylones-usa.com

$42Wooden Berry Box

1canoe2.com

$42World’s Largest Coffee Cup

fredflare.com

$49With Milk Tea Serving Set

Doiy; harabuhouse.com

$50Gumball Candy Jar

modcloth.com

$40Framed Vintage Pyrex Poster

poconomodern.com

$49Water Filter

Soma; birchbox.com

$49Small Oak Platter Board

Hop & Peck; gretelhome.com

In the Know

You don’t have to know the laws of thermodynamics to control how your home uses energy with Iris.®

With Iris, it doesn’t take a physics degree to custom-design and control a smart home energy management system. To see how the Iris Comfort & Control system gives you the power to write your own laws of heat, light and energy, visit Lowes.com/Iris.

©Low

e’s. LOW

E’S, G

able Mansard D

esign, and IRIS

logo are trademarks of LF, LLC

.

Available at


$65Mason Jar PendantVan Vintage Design;

bourbonandboots.com

$68Xavier Cocktail Shaker

shiraleah.com

$60Cardboard Ice Cream Truck

oto-toy.com

$55Tower Measuring CupsAlessi; momastore.org

$59Lacquer Ice Bucket

westelm.com

$60Rainbow Mug

CollectionHeller;

eriedrive.com

$60Ceramic

Pig PlatesKalalou;

atwestend.com

$60Biscuit Digital Camera

Fuuvi; acgears.com

$52Lotta Jansdotter Retro Tumblers

Bob’s Your Uncle; purehome.com

In the Know

Foodships

Introducing Foodships, a delicious

new cookbook by Camille Orrichio

Loccisano, who was inspired by her late

teenage son’s favorite recipe and the

memories it left behind. This collection

of recipes and anecdotes explores

the personal connection of food and

relationships. Log on to Amazon.com

or CamillesCooking.com to purchase a

copy for yourself or someone you love

and start your own Foodships today!

A Fresh Twist for Your Holidays

Add a fresh twist to your holiday recipes

with Fisher Recipe Nuts! The stand-up

bag makes the nuts easy to scoop, and

a resealable zipper locks in freshness.

We’ve partnered again this year with

Alex Guarnaschelli, Iron Chef and judge

on Food Network’s Chopped. Alex uses

Fisher Nuts as a secret ingredient in

her holiday recipes. Try them in yours,

too! For Alex’s recipes and more, visit

fishernuts.com/alex.

Stand it up. Scoop it up. Zip it up.

SCOOPTheFOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.

PROMOTION

$96Galvanized Beverage Caddies

Roost; ironaccents.com

$69Plush Campfire Set

landofnod.com

$70iPad Dock

Available in mini and other versions, iSkelter; beehivestyle.com

$70Acacia Cake Platter

Be Home; lekkerhome.com

$70Pear Pillow

mkcphotography.com

$78Jute Garden Tote

shopterrain.com

$78Animalia Coastersjonathanadler.com

$83Rolling Pins

From $83 for one, Lostine; minam.com

$68Rabbit Cookie Jaranthropologie.com

In the Know



$98Hamburger Bean Bag Chair

urbanoutfitters.com

$99Coqueta Copper Cups

napastyle.com

$996-Armed Steel Candelabra

boconcept.com for stores

$100Stoneware Compost Container

uncommongoods.com

$100Wooden Martini Glasses

uncommongoods.com

$115Teapot

us.marimekko.com

$120Leather Thermoses

For one; jaysonhome.com

$140Birch Pedestal PlatterSimply Sofie; brika.com

$150Gold-Dipped Serving PlatterMagenta, Inc.; 510-849-3888

In the Know

© 2

013

Star

buc

ks C

offe

e C

omp

any.

All

right

s re

serv

ed.

SMOOTHNESS, SHARPNESS AND HARD TO DESCRIBENESS.

THE IRRESISTIBLY DISTINCTIVE TASTE OF CRACKER BARREL:

LET US KNOW HOW YOU WOULD DESCRIBE THE TASTE OF CRACKER BARREL ON

With cream added for extra smoothness and a unique aging process for bold sharpness, Cracker Barrel Extra Sharp is not

only incredibly tasty, but also incredibly hard to describe.

You have to taste it to understand it.

Make a batch of festive crackers. Then, pick your style of spinach dip

and try a twist on shrimp cocktail.

Tree TrimmingsUse your holiday cookie

cutters to make fun

tree-shaped crackers:

Just punch out shapes

from wonton wrappers

(usually found in the

refrigerated section of the

produce aisle). Place them

on a parchment-lined

baking sheet, brush with

pesto and season with

salt; bake at 350˚ until

golden around the edges,

about 8 minutes. Let cool,

then store in an airtight

container for up to 3 days.

PHOTOGRAPH BY JEFF HARRIS


Party Time

COUNTRY WHITE BREAD WITH HAM, SPINACH AND MUENSTER CHEESE

PHOTOGRAPH BY KANA OKADA

Customize this favorite for your guests: It’s a foolproof crowd-pleaser!

BRUNCH

CASSEROLE

Mix & MatchParty Time

● Grated

parmesan

● Canned green chiles,

drained and diced

● Olives, chopped

and patted dry

● Oil-packed sun-dried tomatoes,

drained, chopped and patted dry

● Herbs (basil, chives, cilantro

and/or parsley), chopped

● Scallions,

chopped


CHOOSE YOUR BREADCut bread into 1-inch cubes to make 6 cups. (Day-old bread works best.)

PREP YOUR CHEESEShred or crumble 2 cups total.

MAKE THE CUSTARDWhisk 10 eggs in a large bowl with 3 cups half-and-half and 1½ teaspoons kosher salt. Whisk in ¼ to ½ cup of any of the following:

BAKE THE CASSEROLEScatter half of the bread in a buttered 9-by-13-inch baking dish. Sprinkle with 1½ cups cheese, then add the vegetables, meat

and remaining bread. Pour the custard on top; cover with plastic wrap and let stand 30 minutes or refrigerate overnight

(bring to room temperature before baking). Preheat the oven to 325̊ . Uncover; sprinkle with the remaining ½ cup cheese.

Bake until slightly puffed and just set, 40 to 50 minutes. Let rest 10 minutes before serving.

● Potato bread ● Baguette● Hot dog buns ● Croissants

● Bacon, cooked

and crumbled

● Sausage, cooked

and crumbled

● Kielbasa, diced

and sautéed

● Rotisserie chicken,

shredded

● Ham, diced

CHOOSE YOUR MEAT (OPTIONAL)Prepare 1 to 1½ cups (choose 1).

● Challah ● Sourdough,

crusts removed

● Country white ● Semolina,

crusts removed

Cheddar Monterey jack Pepper jack Muenster FontinaGoat cheese

PICK YOUR VEGGIESPrepare 1½ to 3 cups total.

Bell peppers,

chopped and sautéed

Zucchini,


Plum tomatoes,

seeded and chopped

Onions, sliced and

caramelized

Butternut squash, peeled,

chopped and roasted

Frozen artichoke hearts,

thawed and sautéed

Broccoli florets,

blanched and chopped

Kale or spinach,


Mushrooms,

sliced and sautéed

6

Swiss

FOO

D S

TY

LIN

G: C

YD

RA

FTU

S M

CD

OW

ELL

; PR

OP

ST

YLI

NG

: MA

RIN

A M

ALC

HIN

. CH

ED

DA

R, T

OM

AT

OE

S, Z

UC

CH

INI,

SQ

UA

SH

, BR

OC

CO

LI, K

ALE

AN

D M

US

HR

OO

MS

: ALA

MY

. SW

ISS

, MO

NT

ER

EY

JAC

K, O

NIO

N, A

RT

ICH

OK

E H

EA

RT

S A

ND

PE

PP

ER

S: G

ET

TY

IM

AG

ES

. PE

PP

ER

JA

CK

AN

D M

UE

NS

TE

R: L

EV

I B

RO

WN

. GO

AT

CH

EE

SE

: J M

UC

KLE

/S

TU

DIO

D. F

ON

TIN

A: P

HIL

IP F

RIE

DM

AN

/S

TU

DIO

D.


Which areside

hot

79%

HOT SPINACH DIP WITH MUSHROOMS ACTIVE: 40 min l TOTAL: 50 min l SERVES: 10

1½ pounds baby spinach

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

½ large white onion, chopped

2 poblano chile peppers, seeded and chopped

Kosher salt and freshly ground pepper

1 pound button mushrooms, thinly sliced

2 cloves garlic, minced

3 tablespoons all-purpose flour

2 cups low-sodium chicken broth

¾ cup sour cream

6 ounces gruyère cheese, grated

(about 1½ cups)

6 ounces muenster cheese, grated

(about 1½ cups)

½ cup chopped fresh cilantro

Toasted sourdough bread, for serving

1. Put the spinach in a large microwave-safe bowl;

cover with plastic wrap and pierce a few times

to vent. Microwave until it starts wilting, about

4 minutes. Uncover and stir, then microwave

until completely wilted, about 2 more minutes.

Transfer to a colander and rinse under cold water;

squeeze dry and set aside.

2. Heat the olive oil and butter in a large saucepan

over medium-high heat. Add the onion, poblanos

and ½ teaspoon each salt and pepper and cook,

stirring, until the onions are translucent, about

4 minutes. Add the mushrooms and cook, stirring,

until tender, about 5 minutes. Reduce the heat

to medium; add the garlic and flour and stir until

incorporated, about 2 minutes.

3. Gradually stir in the chicken broth and bring to

a simmer. Add the sour cream and cook, stirring,

until the liquid thickens, about 5 minutes. Remove

from the heat and stir in all but a few tablespoons

of the gruyère, then stir in the muenster and

cilantro. Transfer to a food processor and add the

spinach; pulse until finely chopped.

4. Preheat the oven to 400 .̊ Spread the dip in a

1-quart baking dish and sprinkle with the reserved

gruyère. Transfer to the oven and bake until the

cheese melts, about 6 minutes. Serve with bread.

Party Time


We polled Food Network fans to settle the great spinach dip debate: hot or cold?

cold

21%

you on? COLD SPINACH DIP WITH RADISHESACTIVE: 20 min l TOTAL: 20 min (plus chilling)

SERVES: 10

1 10-ounce package frozen chopped spinach,

thawed and squeezed dry

2 cups chopped baby spinach (about 1 ounce)

1 cup sour cream

¾ cup mayonnaise

¼ cup grated parmesan cheese

1 bunch scallions (white and light green parts

only), chopped

2 tablespoons chopped fresh chives

2 teaspoons Worcestershire sauce

1 to 1 ½ teaspoons hot sauce


1 cup diced radishes

Vegetable sticks, for serving

1. Pulse the frozen spinach, baby spinach,

sour cream, mayonnaise, parmesan, scallions,

chives, Worcestershire sauce and hot sauce

in a food processor until combined; season

with salt and pepper.

2. Transfer the dip to a serving bowl and stir

in the radishes. Cover and refrigerate at least

1 hour. Serve with vegetable sticks.

PHO

TO: K

AN

G K

IM; F

OO

D S

TYLI

NG

: KA

REN

EVA

NS.

You can easily make delicious dips and sauces yourself with Vitamix. Which means there’s no more need for store-bought versions. Now that’s what a secret ingredient’s supposed to do. So say goodbye to jar openers. Seriously. Say, “Bye-bye, jar openers.”

Find the recipe for Fresh Tomato Sauce at vitamix.com.

This little

Piggy...Everyone loves a pig in a blanket. Try these fun versions.PHOTOGRAPHS BY LEVI BROWN


FOO

D S

TY

LIN

G: M

AG

GIE

RU

GG

IER

O.

REUBEN PIGS IN BLANKETSACTIVE: 25 min l TOTAL: 40 min

MAKES: 24 pieces

½ cup sauerkraut, drained and

roughly chopped

3 tablespoons pickle relish

1 8-ounce tube crescent roll dough

2 ounces Swiss cheese, shredded

(about ½ cup)

24 beef cocktail franks

1 large egg, lightly beaten

Caraway seeds, for topping

Thousand Island dressing and/or spicy brown

mustard, for dipping (optional)

1. Preheat the oven to 350 ̊and line a baking

sheet with parchment paper. Combine the

sauerkraut and relish in a small bowl; set aside.

2. Unroll the crescent dough and pinch the

seams together with your fingers. Cut the

dough in half lengthwise, then slice each

half crosswise into 12 strips. Spread about

1 teaspoon of the sauerkraut-relish mixture on

each strip of dough, leaving a ½-inch border

on one short end. Sprinkle with the cheese.

Place 1 frank on each strip of dough and roll the

dough around the frank, pressing lightly to seal.

3. Transfer to the baking sheet seam-side down;

brush with the beaten egg and sprinkle with

caraway seeds. Bake until the dough is golden

brown, about 15 minutes. Serve with Thousand

Island dressing and/or mustard.


Party Time

PIZZA PIGS IN BLANKETSACTIVE: 20 min l TOTAL: 1 hr l MAKES: 12 pieces

12 small Italian sausage links

(about 3 inches each)


2 teaspoons chopped fresh rosemary

½ teaspoon dried oregano

½ pound refrigerated pizza dough,

at room temperature

¾ cup shredded low-moisture

mozzarella cheese

2 tablespoons grated parmesan cheese

Warmed marinara sauce, for dipping

1. Preheat the oven to 375 .̊ Toss the sausages

with 1 tablespoon olive oil on a baking sheet

and bake, turning the sausages halfway

through, until golden brown and fully cooked,

about 35 minutes.

2. Line another baking sheet with parchment

paper or foil. Combine the remaining

2 tablespoons olive oil and the rosemary and

oregano in a small bowl; set aside. Roll out

the pizza dough into a 6-by-12-inch rectangle,

then cut the dough crosswise into twelve

1-inch-wide strips.

3. Wrap a strip of dough around each

sausage and set on the prepared baking sheet

with the ends of the dough on the bottom.

Brush with the herb oil and sprinkle with

the mozzarella and parmesan. Bake until the

dough is golden brown, 12 to 15 minutes.

Serve with marinara sauce.

86

MINI CHORIZO CORN DOGSACTIVE: 20 min l TOTAL: 40 min l MAKES: 24 pieces

Cooking spray

3 fully cooked chorizo sausages

(about 12 ounces)

1 tablespoon vegetable oil

½ cup yellow cornmeal

¼ cup all-purpose flour

2 teaspoons sugar

Kosher salt

½ teaspoon baking powder

1⁄8 teaspoon baking soda

¼ teaspoon cayenne pepper (optional)

1 large egg

¾ cup buttermilk

3 scallions, thinly sliced

1. Preheat the oven to 375 ̊and coat a 24-cup

mini muffin pan with cooking spray. Slice the

chorizo into 24 rounds, about ½ inch thick.

2. Heat the vegetable oil in a large nonstick

skillet over medium-high heat. Add the chorizo

and cook, stirring occasionally, until lightly

browned, about 3 minutes. Transfer to a paper

towel–lined plate to cool.

3. Meanwhile, combine the cornmeal, flour,

sugar, ½ teaspoon salt, the baking powder,

baking soda and cayenne in a large bowl.

In another bowl, whisk the egg and buttermilk,

then whisk into the cornmeal mixture along

with the scallions until smooth. (It should be

the consistency of pancake batter.)

4. Pour the batter into the prepared muffin

pan, filling each cup about halfway. Place a

piece of chorizo in the center of each cup.

Bake until golden and cooked through, about

12 minutes. Let cool 5 minutes, then remove

from the pan.


Party Time

12 pork breakfast sausage links

(about 14 ounces)

6 large eggs

¾ cup milk

¼ cup granulated sugar

¼ teaspoon ground cinnamon

Pinch of freshly grated nutmeg

Pinch of kosher salt

12 slices potato bread

or country white bread


Confectioners’ sugar, for topping

Maple syrup, for dipping

1. Preheat the oven to 375˚ and line a baking

sheet with parchment paper. Arrange the

sausages on the baking sheet and bake until

lightly browned and cooked through, about

10 minutes. Remove from the oven and set

aside; reduce the oven temperature to 200 .̊

2. Meanwhile, whisk the eggs, milk,

granulated sugar, cinnamon, nutmeg and

salt in a large bowl. Trim each slice of bread

into a 2-by-4-inch rectangle, then flatten

slightly with your fingertips. Starting at a

short end, roll each piece of bread around

a sausage, pressing firmly to seal. Transfer

to the bowl with the egg mixture and soak

5 minutes.

3. Melt 2 tablespoons butter in a large

nonstick skillet over medium heat. When it

begins to brown and foam, add 6 of the

bread-wrapped sausages and cook, turning

occasionally, until golden brown, about

5 minutes. Remove to a paper towel–lined

baking sheet and keep warm in the oven.

Wipe out the skillet, add the remaining

2 tablespoons butter and repeat with the

remaining 6 sausages. Dust with confectioners’

sugar and serve with maple syrup.


FRENCH TOAST PIGS IN BLANKETSACTIVE: 20 min l TOTAL: 40 min l MAKES: 12 pieces

Party Time

©2013 Pepperidge Farm

, Incorporated.

The Snack that Smiles Back!®

Baked with colors from natural ingredients.Ho, ho, wholesome!

One of thebest things aboutthe holidays is...

...seeing the smileson the little ones’

faces.

®

Apple and the Apple logo are trademarks of Apple Inc.,registered in the U.S. and other countries.App Store is a service mark of Apple Inc.Google Play™ is a trademark of Google Inc.

Finn & Friends MysteriesTM

Download our free storybook

cooked through, about 3 minutes. Remove

with a slotted spoon and drain on paper

towels; sprinkle with salt.

4. Preheat the oven to 375̊ . Wrap a strip

of chilled dough around each piece of fried

chicken, pressing lightly to seal; set on

the baking sheet, seam-side down. Brush the

dough with 2 tablespoons of the melted butter

and sprinkle with salt and paprika. Bake until

golden brown, about 12 minutes. Combine the

remaining 3 tablespoons melted butter and

the honey; brush onto the biscuits while still hot.

BISCUIT-WRAPPED FRIED CHICKENACTIVE: 1 hr l TOTAL: 3 hr l MAKES: 24 pieces

FOR THE MARINADE

1 cup buttermilk

½ cup Frank’s RedHot, Texas Pete or

Louisiana hot sauce

Kosher salt

14 ounces skinless, boneless chicken thighs

(2 to 3 large)

FOR THE DOUGH

2 cups all-purpose flour,

plus more for dusting

Kosher salt

1 tablespoon baking powder

2 teaspoons sugar

1 cup half-and-half

FOR FRYING

2 cups all-purpose flour

2 teaspoons paprika, plus

more for sprinkling

1 teaspoon cayenne pepper

1 teaspoon chopped fresh thyme

Freshly ground black pepper

Vegetable oil, for frying

Kosher salt

5 tablespoons unsalted butter, melted

2 tablespoons honey

1. Marinate the chicken: Whisk the buttermilk,

hot sauce and 1 teaspoon salt in a medium

bowl. Cut the chicken into 24 small pieces

(about ¾ by 2 inches each) and add to the

marinade; cover and refrigerate at least

2 hours or overnight.

2. Make the dough: Whisk the flour, 1 teaspoon

salt, the baking powder and sugar in a large

bowl. Slowly pour in the half-and-half, stirring

with a wooden spoon until a rough dough

forms. Turn out onto a lightly floured surface

and knead until the dough comes together,

about 1 minute. Pat into a rectangle, then roll

out until it’s 8 by 12 inches (about ⅛ inch

thick). Cut the dough into 24 strips (about

1 by 4 inches each) and set on a parchment-

lined baking sheet; refrigerate 30 minutes.

3. Fry the chicken: Combine the flour, paprika,

cayenne, thyme and 1 teaspoon black pepper

in a large bowl. Heat about 2 inches of

vegetable oil in a deep skillet over medium

heat until a deep-fry thermometer registers

360 .̊ Working in batches, remove the chicken

from the marinade, letting the excess drip off.

Toss in the seasoned flour, then fry, turning

occasionally, until golden brown and just

Party Time


© 2013 The H

illshire Brands C

ompany

Quarter Pup Rockapuppy Pig in Heaven

Pig o’ the Sea Turkey Dog Pigskin

Pigrim Snow Pup Pig Tut

For recipes visit hillshirefarm.com/partyanimals


‘Tis the season for shrimp cocktail. Serve it with a tasty new dip or two. PHOTOGRAPHS BY LEVI BROWN

hourCocktail

Party TimeFO

OD

ST

YLI

NG

: MA

GG

IE R

UG

GIE

RO

.


CHIPOTLE COCKTAIL SAUCEMix ⅔ cup ketchup, 3 tablespoons

horseradish, 2 teaspoons finely grated

shallot, 1 to 1½ teaspoons chipotle hot sauce, 1 teaspoon apple cider vinegar

and ¼ teaspoon Worcestershire sauce

in a bowl; season with salt and pepper. Refrigerate at least 1 hour before serving.

MUSTARD CREAMMix ⅔ cup mayonnaise, ¼ cup

heavy cream, 1 tablespoon each

lemon juice, whole-grain mustard

and mustard powder, and ¼ teaspoon

Worcestershire sauce in a bowl; season

with salt and pepper. Refrigerate at

least 1 hour before serving.

SALSA VERDEHeat 3 tablespoons olive oil, 3 whole

garlic cloves and ½ teaspoon each

red pepper flakes and kosher salt in a

small skillet over medium heat until the

garlic is just golden; let cool. Puree with

1 cup chopped parsley, ½ cup chopped

basil, 2 teaspoons chopped oregano and

1½ tablespoons red wine vinegar until

mostly smooth. Season with salt.

STEAMED SHRIMPBring 2 inches of water to a boil in a large pot

fitted with a steamer basket. Add 1¼ pounds

peeled and deveined large shrimp (tails

intact), cover and steam until just opaque,

2 to 4 minutes (they’ll finish cooking after you

remove them from the heat). Spread out on

a platter and refrigerate until cold, or up to

4 hours. Serve with your choice of sauce.

CHAMPAGNE-SHALLOT VINAIGRETTEWhisk ⅓ cup champagne vinegar, ⅓ cup olive oil and 2 tablespoons

minced shallots in a bowl. Lightly crush

1 teaspoon pink peppercorns with the

flat side of a chef’s knife; add to the

vinaigrette and season with salt.

SOY-GINGER SAUCEMix ⅓ cup low-sodium soy sauce, 3 tablespoons finely chopped cilantro, 1 minced scallion, the juice of 1 lemon

and 1 lime, 1 tablespoon finely grated

ginger, 1 teaspoon toasted sesame oil, ¼ teaspoon each sugar and finely grated

garlic, and 3 tablespoons water in a bowl.

Refrigerate at least 1 hour before serving.

Party Time

28% Tinsel. 72% Tranquil.

100% You.

Shop now at over 1,000 stores or at pier1.com/shiny

http://pier1.com/shiny

David: “The Jewel Tone table

seems very ‘family’ —it's rich,

comfortableand earthy, withtons of texture.”

HOURGLASS DINING CHAIR

ADVERTISEMENT

Jewel Tone

MERCURY GLASS HURRICANE

Shouldn’t your holiday table be 100% you? David Bromstad and Anne Burrell think so. To prove it, the hosts of HGTV’s Color Splash and Food Network’s Chef Wanted collaborated on two seasonal tabletops—each complete with its own festive recipe!

JUBILANCE BALLOON

SCARLETT DINNERWARE

Start with light colors—like those in a

Wilted Romaine Salad. They’ll pop against

these deep, rich red plates.

—ANNE BURRELLFOOD NETWORK

PHO

TO

S C

OU

RT

ESY

OF

HG

TV

Anne: “A Cappuccino Panna Cotta with Chocolate Sauce is as elegant and memorable as this table. I want people to remember their last, perfect bite.”

ELEGANT SCROLL DINNER PLATE

ADVERTISEMENT

Blingy Chic

BAL HARBOR DINING CHAIR

GRATITUDE SCRIPT

NAPKIN

The latest design trends come to life—

with items that speak to you—at pier1.com.

This table is very simple, clean, sophisticated—

gorgeous.—DAVID BROMSTAD

HGTV

VOTE TO WIN!

Blingy Chic? Or Jewel Tone? Cast your vote at

FoodNetwork.com/TabletopSweeps through 12/2/13—and the

winning tabletop, a $1,000 Pier 1 Imports gift card,

and a gift box from Anne could ALL be yours!

(Check back after 12/2/13 to see if YOUR favorite won.)

NO PURCHASE NECESSARY. Open to legal residents of the 50 United States and D.C., age 21 or older. Void where prohibited. Odds of winning depend on number of entries received. Sweepstakes ends at 5:00 p.m. ET on December 2, 2013. For full offi cial rules, visit www.foodnetwork.com/tabletopsweeps. Sponsored by Scripps Networks, LLC dba Home & Garden Television, 9721 Sherrill Boulevard, Knoxville, Tennessee 37932.

http://pier1.com

http://www.foodnetwork.com/tabletopsweeps

http://FoodNetwork.com/TabletopSweeps

Think of me as your blank canvas.

Be sweet with berries and cream.

Or savory with tomatoes and pesto.

I inspire you.

You complete me.

Be inspired at puffpastry.com

Find Sheets and NEW Cups in the freezer aisle.

© 2

013

Pepp

erid

ge F

arm

, Inc

orpo

rate

d.

http://puffpastry.com

Sparkling wine is the ultimate start to a fun, festive cocktail.

PHOTOGRAPHS BY KANG KIM


Break

Party Time

Bubbly!out the

FOO

D S

TY

LIN

G: J

AM

IE K

IMM

; PR

OP

ST

YLI

NG

: CH

RIS

TIN

A L

AN

E.

TEA TOPPERHeat 1 cup each water

and sugar in a pot,

stirring to dissolve the

sugar. Add 4 hibiscus

tea bags and steep, off

the heat, 15 minutes;

chill. Pour ¼ cup orange

juice into each glass;

top with sparkling wine

and 2 to 3 tablespoons

of the hibiscus syrup.

PORT OF CALLMuddle 2 thin orange

slices with 1 tablespoon

port wine and 2 dashes

orange bitters in

each glass. Top with

sparkling wine.

GOLDEN RING Pour 1 tablespoon

limoncello into each

glass; top with sweet

sparkling white wine

(such as moscato

d’Asti). Garnish with

lemon twists.

RED RIBBONFor each drink, combine

1 tablespoon Aperol or

Campari, 3 tablespoons

blood orange juice and

a dash of orange bitters

in a shaker with ice;

strain into a glass.

Top with sparkling wine

and garnish with an

orange slice.

PEAR TREEFor each drink, muddle

4 tablespoons pear

nectar, a sprig of

rosemary and 4 dried

cherries in a cocktail

shaker; let steep

30 minutes. Strain into

a glass and top with

sparkling wine. Garnish

with more rosemary

and some pear slices.


Party Time

SUGAR, SUGARPut 2 sugar cubes in

the bottom of each

glass; add 3 dashes

Peychaud’s Bitters.

Top with sparkling

wine and garnish with

a lemon twist.

BALL DROPMix 1½ tablespoons

bourbon and

1 tablespoon orange-

flavored liqueur in each

glass. Top with sparkling

wine. Garnish with

an orange twist and a

maraschino cherry.

WHITE CHRISTMASPut a few mint leaves

in each glass. Add

2 tablespoons

elderflower liqueur

(such as St-Germain)

and a few pink

peppercorns to each.

Top with sparkling wine.

HOLIDAY POM-POMCombine 2 tablespoons

each Lillet and

pomegranate juice

and 1 tablespoon

pomegranate seeds

in each glass. Top with

sparkling rosé. Garnish

with a mint leaf.

LONG WINTER SNAPSimmer 2 cups apple

juice with a pinch each of

cinnamon, cloves and ginger

in a small pot over medium

heat until reduced by half;

chill. Pour 3 tablespoons of

the mixture into each glass.

Toss slices of red and green

apple with lemon juice; add

to the glasses. Top with

sparkling wine.


Date night perfection -Great food. Cozy ambience. And a pinch of the usual family chaos.Savor a delightful moment with 100% whole grain Minute® Multi-Grain Medley. Made with a gluten-free mixture of brown rice, red rice, wild rice and quinoa, it’s the fast, easy way to create a wholesome foundation for those you love most.

For all the ways to love Minute® Rice, visit minuterice.com. We can help.®

© 2013 Riviana Foods Inc.

http://minuterice.com

No need to worry about this

gingerbread house falling down: It’s solid

cake on the inside. We trimmed a four-layer

spice cake to make the house shape and used

the trimmings to build up the roof. Then

we covered the house with graham crackers,

shingled the roof with cereal and added

white icing and holiday candies for

decoration. Turn the page for the how-to.

GINGERBREAD HOUSE CAKEACTIVE: 1 hr 15 min l TOTAL: 2 hr 30 min l SERVES: 10 to 12

Cooking spray

2 16-to-18-ounce boxes spice cake

mix (plus required ingredients)

2 16-ounce tubs chocolate frosting

11 whole graham crackers

4 to 5 cups Golden Grahams cereal

1 cup vanilla frosting

Assorted candies, for decorating

(we used gummy leaves, licorice

string, peppermints and candy-

coated chocolate balls)

Sanding sugar, for decorating

Cotton candy, for decorating

Confectioners’ sugar, for dusting


You don’t need to be an architect to build this gingerbread house: Just decorate a layer cake.

Full HouseParty Time

FOO

D S

TY

LIN

G: K

AR

EN

TA

CK

.

PHOTOGRAPHS BY ANDREW PURCELL


HOW TO

Make the Gingerbread House Cake

Preheat the oven to 350 ̊and line two 9-by-13-inch pans with parchment paper; coat with cooking spray. Prepare the cake mixes as directed; divide between the pans and bake as directed. Let cool, then unmold.

Stack the 2 cakes with chocolate frosting in between. Mark the middle with toothpicks as shown, then cut in half crosswise. Stack the 2 halves with frosting in between to make a 4-layer cake. Freeze 30 minutes.

Put the cake on cardboard with a short side facing you. Mark the middle with toothpicks as shown. To form the roof, shave off the top 2 layers of cake at an angle, starting ½ inch to the right and left of the toothpicks.

Cut 1 whole graham cracker into 4 small rectangles for the chimney. Insert into the roof as shown, making sure the tops of the graham crackers are aligned.

Arrange the cereal on the roof in rows, starting from the bottom and working your way up; overlap the rows so they look like shingles.

Crumble about 2 cups of the cake trimmings and mix with just enough chocolate frosting so it sticks together. Moisten your fingers, then gently mold the top of the cake to form the tip of the roof.

Cut the graham crackers by scoring with a small serrated knife, then snapping along the scored line. You will need 16 graham cracker squares, 4 large triangles and 2 small triangles to cover the cake.

Cover the cake completely with the remaining chocolate frosting. Gently press the graham crackers into the frosting to cover the whole cake except the angled roof.

1 2 3

4 5 6

7 8 9

Decorate the house with vanilla frosting, candies and sanding sugar. To make icicles, pipe a dot of frosting, then drag the pastry bag downward. Top the chimney with cotton candy. Dust with confectioners’ sugar.

Party Time

Trust our rich and creamy, double-blended Half & Half to

bring out the best in your coffee. That’s the simple goodness

of LAND O LAKES, trusted for more than 85 years.

aunt who

brought

the yams

Forgetful Mom who BURNED them



WeeknightCookıng

Try the latest batch of easy dinners and sides

from Food Network Kitchens.PHOTOGRAPHS BY JUSTIN WALKER

Make turkey tacos in your slow cooker. See page 116. FO

OD

ST

YLI

NG

: JA

MIE

KIM

M; P

RO

P S

TY

LIN

G: M

AR

INA

MA

LCH

IN.


Weeknight Cooking

CHEESY MUSHROOM PAPPARDELLEACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

Kosher salt


4 ounces deli ham or pancetta, diced

1 onion, chopped

2 cloves garlic, minced

Freshly ground pepper

12 ounces button mushrooms, sliced


3 cups whole milk

1 8.8-ounce package pappardelle pasta

½ cup grated havarti cheese (about 2 ounces)

2 tablespoons chopped fresh parsley

6 tablespoons grated parmesan cheese (about 3 ounces)

1. Preheat the broiler. Bring a large pot of salted water to a boil.

2. Meanwhile, melt the butter in a large ovenproof skillet over medium-

high heat. Add the ham, onion, garlic and ½ teaspoon each salt and

pepper. Cook, stirring occasionally, until the onion is translucent, about

4 minutes. Add the mushrooms; cook until tender, about 5 minutes.

Add the flour and cook, stirring, until incorporated, 1 minute.

3. Gradually add the milk to the skillet, stirring until smooth. Bring to

a simmer and cook, stirring, until thick and creamy, about 3 minutes;

remove from the heat.

4. Add the pasta to the boiling water and cook until al dente, about

4 minutes. Reserve ½ cup of the cooking water, then drain the pasta

and add to the skillet with the sauce.

5. Add the havarti, parsley and 3 tablespoons parmesan to the skillet

and toss using tongs. If the sauce seems thick, gradually add the

reserved cooking water to loosen. Sprinkle with the remaining

3 tablespoons parmesan. Broil until bubbly, about 4 minutes.

Per serving: Calories 573; Fat 22 g (Saturated 13 g); Cholesterol 72 mg;

Sodium 873 mg; Carbohydrate 65 g; Fiber 3 g; Protein 28 g

BRAISED PORK CHOPS WITH SAGEACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

¼ cup sugar

Kosher salt

4 bone-in pork rib chops (8 ounces each), excess fat trimmed

¼ cup all-purpose flour



3 large sprigs sage

3 cloves garlic, smashed

1 lemon, sliced into 6 rounds and halved crosswise

4 whole pickled pepperoncini, drained

1½ cups grape tomatoes

1 cup low-sodium chicken broth

2 cups prepared couscous, for serving

1 tablespoon chopped fresh parsley

1. Combine the sugar and ¼ cup salt in a shallow bowl; whisk in

3 cups water. Pierce the pork all over with a fork, then add to the bowl

and soak 10 minutes. Remove and pat dry.

2. Put the flour on a plate. Season the pork with pepper, then dredge

in the flour. Heat the olive oil in a large cast-iron skillet over medium-

high heat; add the pork and cook, undisturbed, until golden on the

bottom, 5 minutes. Add the sage to the skillet; flip the pork chops

so they rest on top of the sage. Scatter the garlic, lemon slices and

pepperoncini around the pork. Cook, undisturbed, until golden on the

other side, about 5 more minutes.

3. Add the tomatoes, chicken broth and ½ cup water to the skillet and

reduce the heat to medium low. Simmer, flipping the pork halfway

through, until the liquid is reduced by half and the meat is tender,

about 15 minutes. Serve with the couscous; top with the parsley.


Sodium 1,004 mg; Carbohydrate 59 g; Fiber 4 g; Protein 39 g

toyota.com/tundra Prototype shown with options. Production model may vary. ©2013 Toyota Motor Sales, U.S.A., Inc.

TOW. HAUL. BUILD ANYTHING.

http://toyota.com/tundra


Weeknight Cooking

Weeknight Cooking

LOW- CALORIE DINNER

CHILE-RUBBED STEAK WITH CREAMED CORNACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 tablespoon ancho chile powder

2 teaspoons sugar


1½ pounds flank steak


1 white onion, diced

2 Cubanelle or banana peppers (or 1 large

green bell pepper), seeded and diced

2 cups frozen corn

1 5-ounce can evaporated milk (about ⅔ cup)


Lime wedges, for serving

1. Preheat the broiler. Combine the chile powder, sugar and

1 teaspoon each salt and pepper in a small bowl. Brush the steak all

over with 1 tablespoon olive oil, then rub the spice blend on both

sides. Transfer to a broiler pan; let sit 10 minutes.

2. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium

saucepan over medium-high heat. Add the onion and peppers

and cook, stirring occasionally, until the onion is translucent, about

4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce

the heat to medium and add the evaporated milk. Cook until thick

and creamy, about 7 minutes. Season with salt and pepper.

3. Broil the steak 3 to 4 minutes per side for medium rare. Transfer

to a cutting board and let sit 5 to 10 minutes, then slice against

the grain. Serve the steak with the creamed corn; sprinkle with the

scallions and serve with lime wedges.



VEGETARIAN POTPIEACTIVE: 30 min l TOTAL: 40 min l SERVES: 4


3 carrots, diced

3 stalks celery, diced

1 small onion, diced

8 ounces white mushrooms, sliced

1 tablespoon low-sodium soy sauce


2 cups whole milk

Kosher salt

1 14-ounce package extra-firm tofu, drained,

patted dry and cut into ½-inch cubes

2 cups frozen peas


5 slices potato bread

1. Preheat the oven to 425 .̊ Melt the butter in a large ovenproof

skillet over medium-high heat; remove 1 tablespoon to a small bowl.

Add the carrots, celery and onion to the skillet; cover and cook,

stirring occasionally, until slightly softened, about 5 minutes. Add

the mushrooms and soy sauce; cover and continue cooking, stirring

occasionally, until tender, about 3 minutes. Add the flour; cook,

stirring, 1 minute.

2. Add the milk, 1 cup water and ½ teaspoon salt and stir until the

flour is incorporated. Bring to a boil, then reduce the heat to medium

and simmer, stirring occasionally, until thickened, about 5 minutes.

Add the tofu and frozen peas; return to a simmer. Season with salt

and pepper. Remove from the heat.

3. Brush the bread with the reserved melted butter and cut into

quarters. Arrange buttered-side up on the tofu mixture. Transfer the

skillet to the oven and bake until the bread is toasted, about 8 minutes.



BABABAKEKEDDD WIWIW THTHT BBBARARAA GAGAGAININN BBBRARARAAANDNDND

COCOCOC OKOKOKO ININGGGG SPSPSPSSSPRARARARAAR YYYYY

©C

onA

gra

Food

s, In

c. A

ll R

ight

s R

eser

ved

.

Using bargain brand cooking spray or margarine can leave residue behind after just one use. You

don’t get that with PAM®. It leaves up to 99% less residue,* so you spend less time cleaning and more

time doing the things you want to do. PAM HELPS YOU PULL IT OFF®

*vs. a bargain brand of canola oil cooking spray, vegetable oil cooking spray and a leading brand of margarine, after baked at 400° for 30 minutes, cooled and washed in one regular dishwasher cycle.

RESIDUE

RESIDON’T

BAKED WITH

CHICKEN-LENTIL CURRY SOUPACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

1 bunch scallions (white and light green parts only), chopped

1 jalapeño pepper, seeded and roughly chopped

2 ¼-inch-thick slices peeled ginger

½ cup cilantro, plus more for topping

4 cloves garlic

3 cooking apples (such as McIntosh or Fuji),

peeled and roughly chopped

2 teaspoons curry powder

1 13.5-ounce can light coconut milk

Kosher salt

4 cups low-sodium chicken broth

1 cup red lentils, picked over and rinsed

½ pound skinless, boneless chicken breasts,

cut into ¾-inch pieces


1. Pulse the scallions, jalapeño, ginger, cilantro and garlic in a food

processor until chopped. With the motor running, add the apples,

a few pieces at a time, until chopped.

2. Cook the curry powder in a Dutch oven or large pot over

medium-high heat, stirring, until lightly toasted, about 1 minute.

Whisk in the coconut milk until smooth; cook until reduced by half,

about 5 minutes. Add the apple-scallion mixture and ½ teaspoon

salt. Cook, stirring, until thickened, about 5 more minutes.

3. Stir in the chicken broth and lentils. Bring to a boil, then reduce

the heat to medium low and simmer until the lentils are tender

and broken down, about 15 minutes. Add the chicken and simmer

until cooked through, about 6 minutes. Season with salt and pepper;

top with cilantro.




LOW- CALORIE DINNER

Kids’ MEAL

TURKEY MEATLOAF SQUARES WITH SWEET POTATOESACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

4 medium sweet potatoes

Cooking spray

1 pound 93% lean ground turkey

1 small onion, grated

¾ cup panko breadcrumbs (preferably whole-wheat)

1 large egg, lightly beaten

⅓ cup ketchup

2 tablespoons hoisin sauce

1 1-inch piece ginger, peeled and grated


2 tablespoons unsalted butter, at room temperature

2 tablespoons chopped scallions or chives

1. Preheat the oven to 425 .̊ Pierce the sweet potatoes all over

with a fork and microwave until tender, about 15 minutes.

2. Meanwhile, coat a rimmed baking sheet with cooking spray.

Combine the turkey, onion, panko and egg in a bowl. Add half

each of the ketchup, hoisin sauce and ginger and season with salt

and pepper. Mix with your hands until just combined. Form into

a 9-by-11-inch rectangle on the prepared baking sheet. Mix the

remaining ketchup, hoisin sauce and ginger in a small bowl with

2 tablespoons water; brush over the meat. Bake until golden and

cooked through, 12 to 15 minutes. Turn on the broiler and broil

until the glaze is just caramelized, 1 to 2 minutes.

3. Mix the butter, half of the scallions, ½ teaspoon salt, and pepper

to taste in a small bowl. Split the potatoes and top with the scallion

butter. Slice the meatloaf and serve with the potatoes. Sprinkle with

the remaining scallions.



Weeknight Cooking

I tell my story because it makes a difference.

I tell my story because I won’t let breast cancer win.

I tell my story because I still can.

I AM SUSAN G. KOMEN.

Sonia Briseno was diagnosed with breast cancer in 2008. And because she didn’t have health insurance, Sonia was unable to get the treatment she so desperately needed. But she applied for and received a grant from a non-profi t center—locally funded in part by Susan G. Komen®—that paid for both her treatment and the care that followed.

Help save lives. Donate at IamSusanGKomen.org or text SGK to 90999 to give $10.$10 donation to Susan G. Komen will appear on your wireless bill. Must be 18 or older to participate. Message and data rates may apply. Full Terms: mGive.org/T

© 2013 Susan G. Komen. For fi nancial information, please visit ww5.komen.org/donate/disclosurestatement.html

http://IamSusanGKomen.org

http://ww5.komen.org/donate/disclosurestatement.html

http://mGive.org/T


Weeknight Cooking

LOW- CALORIE DINNER

FRENCH DIP SANDWICHESACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

3½ tablespoons unsalted butter

1 large onion, thinly sliced

Kosher salt

1½ cups low-sodium beef broth

¼ teaspoon freshly grated nutmeg

1 tablespoon horseradish, plus more to taste

8 ounces gruyère cheese, thinly sliced

¾ pound thinly sliced roast beef

4 hoagie rolls, split

1. Melt 1 tablespoon butter in a large nonstick skillet over medium-

high heat. Add the onion and ¼ teaspoon salt; cook, stirring, until

golden brown, about 10 minutes. Transfer to a bowl; reserve the skillet.

2. Meanwhile, make the dip: Bring the beef broth and nutmeg to

a simmer in a small saucepan; remove from the heat and add the

horseradish and ½ tablespoon butter. Cover and keep warm.

3. Layer half of the cheese, then the roast beef, onion and the

remaining cheese on the rolls. Melt 1 tablespoon butter in the skillet

over medium heat. Add 2 sandwiches and top with a heavy skillet.

Cook, pressing down on the top skillet to flatten the sandwiches,

until the bread is golden brown and the cheese melts, about

4 minutes per side. Repeat with the remaining 1 tablespoon butter

and 2 sandwiches. Serve with the dip.



MIDDLE EASTERN CHICKEN AND RICEACTIVE: 25 min l TOTAL: 40 min l SERVES: 4


1 small onion, chopped

1¼ cups basmati rice

¼ cup dried apricots, roughly chopped

¾ teaspoon ground cumin


Kosher salt

5 cups loosely packed baby spinach (3 ounces)

1¼ pounds thin-cut skinless, boneless chicken breasts


Juice of 1 lemon

¼ cup fat-free plain Greek yogurt

3 tablespoons almonds, roughly chopped

1. Melt 1 tablespoon butter in a medium saucepan over medium heat.

Add the onion and cook, stirring occasionally, until just softened,

3 minutes. Add the rice; cook, stirring, until slightly toasted,

2 minutes. Add 2 cups water, the apricots, cumin, cinnamon and

¼ teaspoon salt. Increase the heat to medium high; bring to a

simmer. Reduce the heat to low; stir, then cover and simmer until

the rice is tender, about 15 minutes. Remove from the heat. Add the

spinach (do not stir). Let sit, covered, until wilted, about 7 minutes.

2. Meanwhile, season the chicken with ½ teaspoon salt and

¼ teaspoon pepper. Melt the remaining 1 tablespoon butter in a large

nonstick skillet over medium-high heat. Add the chicken and cook

until golden, about 3 minutes per side. Drizzle with the lemon juice.

3. Fold the spinach into the rice and serve with the chicken. Divide

the rice and chicken among plates. Thin the yogurt with 1 teaspoon

water; drizzle over the chicken. Sprinkle with the almonds.



© 22

© 2

©

©©

©01

313013

010eeeeeeeee

Ge

Ge

GGGGGererrerner

nennnal

al

llaailllil

Mil

Mil

Mi

Mi

Mi

MMMMMMs,ss,s,s,ls,,

lslslsInInInInInnnnnInnInInInII

cccccccccccc

This holiday let do the measuring.

Get a head start on homemade holiday favorites.

BettyCrockerCookies.com

http://BettyCrockerCookies.com


Weeknight Cooking

LOW- CALORIE DINNER

SLOW-COOKER TURKEY MOLE TACOS ACTIVE: 15 min l TOTAL: 15 min (plus 8-hr slow cooking) l SERVES: 6

1 15-ounce can no-salt-added diced tomatoes, drained

2 large carrots, cut into ½-inch pieces

1 green bell pepper, finely chopped

¼ cup roughly chopped fresh cilantro, plus more for topping

4 scallions, chopped, plus more for topping

2 tablespoons peanut butter

1½ tablespoons low-sodium soy sauce

1 tablespoon ancho chile powder

2 teaspoons unsweetened cocoa powder

½ teaspoon Chinese five-spice powder or ground cinnamon

1 skinless, bone-in turkey breast (about 2½ pounds)

18 corn tortillas

1. Combine the tomatoes, carrots, bell pepper, cilantro, scallions,

peanut butter, soy sauce, chile powder, cocoa powder and Chinese

five-spice powder in a 6-quart slow cooker and stir to combine. Add

the turkey and turn to coat. Cover and cook on low, 8 hours.

2. Remove the turkey and transfer to a large plate; shred the meat

with 2 forks, discarding the bone. Return the shredded turkey to the

slow cooker and stir to coat.

3. Warm the tortillas in a dry skillet or in the microwave. Serve

the turkey in the tortillas and top with more cilantro and scallions.



MANHATTAN CLAM CHOWDERACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

3 slices thick-cut bacon, cut into ½-inch pieces

4 stalks celery, thinly sliced

3 medium Yukon gold potatoes (about 1 pound),

peeled and cut into ¾-inch pieces

1 large onion, finely chopped

1 large carrot, cut into ½-inch pieces

1 clove garlic, minced

2 bay leaves

6 sprigs thyme, leaves coarsely chopped


1 28-ounce can crushed San Marzano tomatoes

1 1-pound package frozen shelled clams, thawed

2 cups bottled clam juice

Oyster crackers, for serving (optional)

1. Cook the bacon in a Dutch oven or large pot over medium-high

heat, stirring occasionally, until slightly browned, about 3 minutes.

Add the celery, potatoes, onion, carrot, garlic, bay leaves, thyme,

1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally,

until the celery and onion begin to soften, about 3 minutes.

2. Add the tomatoes to the pot and cook 2 minutes. Add the clams

and their juices, 1 cup water and the bottled clam juice; cover and

bring to a boil. Reduce the heat to medium and simmer, covered,

until the potatoes are tender, 20 to 25 minutes. Season with salt and

pepper. Serve with oyster crackers.

Per serving: Calories 408; Fat 17 g (Saturated 6 g); Cholesterol 65 mg; Sodium 1,184 mg; Carbohydrate 39 g; Fiber 6 g; Protein 24 g

PH

OT

O, L

EFT

: JO

HN

NY

MIL

LER

; PR

OP

ST

YLI

NG

: PA

IGE

HIC

KS

.

Enter for a chance to win a daily gift and increase your chances at the grand prize! To enter and get more information on Food Network Magazine promotions, go to foodnetmag.com.

DECEMBER IS THE

MONTH OF GIVING

H O L I D A Y C A L E N D A R S W E E P S T A K E SDECEMBER 2013

GRAND PRIZE $500worth of Food Network products available only at Kohl’s.

NO PURCHASE NECESSARY TO ENTER OR WIN. Holiday Calendar Sweepstakes. Sponsored by Hearst Communications, Inc. Beginning December 1, 2013, at 12:01 AM (ET) through December 31, 2013, at 11:59 PM (ET), go to www.foodnetmag.com, and complete and submit the entry form pursuant to the on-screen instructions. Entries for that day’s prize must be received by 11:59 PM (ET). The next day’s daily Sweepstakes begins at 12:01 AM (ET). Each daily Sweepstakes is a separate drawing and must be entered separately. Multiple entries for a single daily Sweepstakes will be disqualifi ed. An entrant can win no more than one prize for all days of the Sweepstakes. Odds of winning will depend upon the total number of eligible entries received for each daily Sweepstakes. Daily prizes range from an ARV of $10 to an ARV of $500. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Sweepstakes subject to complete offi cial rules available at www.foodnetmag.com. LEGO, the LEGO logo, and the LEGO Friends logo are trademarks of the LEGO Group. ©2013 The LEGO Group.

Jimmy Dean Oven Mitt

Hillshire Farm® Cutting Board

Mrs. Meyer’s Clean Day®

Cost Plus World Market $100 Gift Card

Food Network Magazine Apron

Old-School Comfort Food Cookbook

Chinet® Party Pack

Chinet® Party Pack



Mrs. Meyer’s Clean Day®


RITZ 5 Boxes of RITZ Crackers


Bauducco Exclusive 4kg Panettone

Food Network Magazine Coff ee Tumbler

Organic Valley Butter Prize Pack

Food Network Magazine Eco-Friendly Bag






Bauducco Exclusive 4kg Panettone


LEGO® Friends Heartlake High


LEGO® Friends Dolphin Cruiser

Kuhn Rikon Cook’s Tools

Chinet® Party Pack 1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22

29

23

30

24

31

25 26 27 28

ADVERTISEMENT

Sunday Monday Tuesday Wednesday Thursday Friday Saturday


http://foodnetmag.com

http://www.foodnetmag.com

http://www.foodnetmag.com

Weeknight Cooking

120 FOOD NETWORK MAGAZINE ●

DONE IN

30MINUTES

120 FOOD NETWORK MAGAZINE ●

CHICKEN AND APPLE SALAD ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

2 skin-on, bone-in chicken breasts (about 2 pounds)


⅓ cup plus 1 tablespoon vegetable oil

2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon plus 1 teaspoon dijon mustard

1 teaspoon honey

2 Gala apples

½ cup chopped walnuts

1 small head escarole, torn into pieces

2 heads Belgian endive, trimmed, halved lengthwise

and thinly sliced

4 ounces aged cheddar cheese, shredded (about 1 cup)

Multigrain bread, for serving (optional)

1. Preheat the oven to 375 .̊ Season the chicken with 1 teaspoon

salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large

ovenproof skillet over medium-high heat. Add the chicken, skin-side

down, and cook until golden, about 5 minutes. Transfer the skillet to

the oven (do not flip the chicken); roast until a thermometer inserted

into the thickest part of the meat registers 165 ,̊ about 25 minutes.

Transfer to a cutting board and let rest 5 minutes.

2. Meanwhile, make the dressing: Whisk the vinegar, mustard and

honey in a large bowl. Gradually add the remaining ⅓ cup vegetable

oil, whisking until emulsified.

3. Remove the chicken from the bone; slice. Thinly slice the apples

and add to the dressing along with the walnuts, escarole and endive;

season with salt and pepper. Toss the salad and top with the chicken

and cheese. Serve with bread.



SKILLET ORZO WITH TUNA ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4


1 clove garlic, thinly sliced


1 14-ounce can no-salt-added diced tomatoes

¼ teaspoon dried oregano

1½ cups orzo


1 14-ounce can cannellini beans, drained and rinsed

1 small green bell pepper, thinly sliced

1 5-ounce can solid white tuna packed in water, drained

Juice of 1 lemon

2 tablespoons chopped fresh parsley

1. Heat the olive oil in a large skillet over medium-high heat. Add

the garlic and half of the scallions and cook, stirring, 1 minute.

Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in

2½ cups water, the orzo, ½ teaspoon salt, and pepper to taste. Bring

to a boil, then reduce the heat to medium low and stir in the beans.

Cover and simmer until most of the liquid is absorbed and the orzo

is tender, about 10 minutes.

2. Add the bell pepper and continue cooking, covered, until tender,

about 3 minutes. Stir in the tuna, lemon juice and parsley. Season

with salt and pepper. Top with the remaining scallions.



DECEMBER 2013

DONATED AF TER SUNSET

BAKE

D BEFORE SUNRISE

Our bread is baked the right way—from fresh dough

every morning in every bakery-cafe. And then everything

we have left is donated to people in need every night.

So our bread not only tastes better. It makes a difference.

Which we think is a good reason to get up and do it all

over again. Learn more at panerabread.com.

Copy

right

©20

13 P

aner

a Br

ead.

All

right

s re

serv

ed.

http://panerabread.com


Weeknight Cooking

LOW- CALORIE DINNER

ROAST COD WITH ARTICHOKES ACTIVE: 10 min l TOTAL: 40 min l SERVES: 4

1 pound Yukon gold potatoes, thinly sliced

1 9-ounce box frozen artichoke hearts, thawed

½ cup pitted kalamata olives

1 tablespoon fresh rosemary leaves

¼ cup extra-virgin olive oil


4 6-ounce cod fillets

Juice of ½ lemon, plus wedges for serving

1 tablespoon chopped fresh parsley

1. Preheat the oven to 450 .̊ Combine the potato slices, artichokes,

olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few

grinds of pepper in a large bowl. Spread the mixture evenly on a

parchment-lined baking sheet; bake until the vegetables are tender

and lightly browned, about 20 minutes.

2. Brush the fish with 1 tablespoon olive oil and season with

1 teaspoon salt and a few grinds of pepper. Remove the baking sheet

from the oven and set the fish on top of the vegetables. Return to the

oven and continue baking until the fish is opaque and the vegetables

are golden brown, about 10 minutes.

3. Drizzle the fish with the lemon juice and the remaining 1 tablespoon

olive oil. Sprinkle with the parsley and serve with lemon wedges.



WESTERN HASH BROWN OMELET ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

8 large eggs


4 ounces thickly sliced deli ham, diced

2 bell peppers (1 red, 1 green), diced

1 onion, diced



3 cups frozen shredded hash browns

(from a 1-pound bag; do not thaw)

4 ounces smoked gouda cheese, grated (about 1½ cups)

1 bunch scallions, chopped

1. Beat the eggs in a large bowl until foamy. Heat the olive oil in a large

nonstick ovenproof skillet over medium-high heat. Add the ham, bell

peppers, onion, ¼ teaspoon salt and a few grinds of pepper. Cook,

stirring occasionally, until the vegetables are tender and starting to

brown, about 6 minutes; add to the bowl with the eggs.

2. Preheat the broiler. Wipe out the skillet and return to medium-high

heat. Melt the butter in the skillet, then add the frozen hash browns

in an even layer. Cook, pressing the hash browns into the bottom and

up the side of the skillet with a spatula, until golden on the bottom,

about 6 minutes.

3. Pour the egg mixture over the hash browns. Transfer the skillet to the

broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and

all but about 2 tablespoons scallions over the eggs. Continue broiling

until the cheese melts and the eggs are set, 2 to 3 more minutes.

4. Loosen the edge of the omelet with a small spatula. Slide onto a

platter and fold in half. Cut into wedges; top with the reserved scallions.



WEEKDAYS 1e |12c|p

Come home forthe holidays.

#TheChew

http://abc.com


Weeknight Cooking

SOBA NOODLES WITH SHIITAKES AND EDAMAME ACTIVE: 15 min l TOTAL: 35 min l SERVES: 4

Kosher salt

2 tablespoons vegetable oil

12 ounces shiitake mushrooms, stemmed and sliced

12 ounces soba noodles

1 cup frozen shelled edamame

1 bunch cilantro (about 2 cups leaves)

1 bunch mint (about 1 cup leaves)

1 bunch scallions, roughly chopped

1½ tablespoons soy sauce

1½ tablespoons rice vinegar (not seasoned)

1 tablespoon Sriracha (Asian chile sauce)

1½ teaspoons toasted sesame oil

1. Bring a large pot of salted water to a boil. Meanwhile, heat the

vegetable oil in a medium skillet over medium-high heat. Add

the mushrooms and season with salt. Cook, stirring occasionally,

until golden and tender, about 4 minutes. Transfer to a large bowl;

let cool slightly.

2. Add the noodles and edamame to the boiling water. Cook until

the noodles are al dente, 5 to 6 minutes. Drain and run under cold

water until cool; add to the bowl with the mushrooms.

3. Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons

water, the soy sauce, vinegar, Sriracha and sesame oil in a food

processor until roughly chopped; toss with the noodles and

edamame. Top with the remaining cilantro.



LOW- CALORIE DINNER

SOUTHERN GRITS AND EGGSACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

¾ cup quick-cooking grits

½ cup shredded cheddar cheese (about 2 ounces)

Kosher salt and freshly ground black pepper

8 large eggs

2 tablespoons vegetable oil

8 ounces frozen cut okra, thawed

1 bunch scallions, chopped (white and green parts separated)

1 green bell pepper, thinly sliced

Large pinch of cayenne pepper

1. Bring 3 cups water to a boil in a medium saucepan. Add the grits,

reduce the heat to medium and cook, stirring occasionally, until

thickened, about 5 minutes. Remove from the heat. Stir in the cheese

and season with salt and black pepper; cover to keep warm.

2. Crack the eggs into a large bowl. Heat the vegetable oil in a large

nonstick skillet over medium-high heat. Add the okra, scallion whites,

bell pepper, cayenne, ¼ teaspoon salt, and black pepper to taste;

cook, stirring, until the vegetables start to soften, 2 to 4 minutes.

Carefully slide the eggs on top of the okra mixture, keeping the

yolks intact. Reduce the heat to medium; cover and cook, rotating

the skillet occasionally, until the eggs are just set, about 6 minutes.

3. Serve the grits with the vegetables and eggs. Top with the

scallion greens.



TH

IS P

AG

E, P

HO

TO

S F

RO

M L

EFT

: JO

HN

NY

MIL

LER

; CH

RIS

TO

PH

ER

TE

ST

AN

I.

My � � � � off er de � � � s � -� -� � e � � � s, � � @ � er y � y � u � n � � er פ � �� ie � s � ge � er � � � a ! " e # $ � er % l & ' !

F) l C* + !After selling more than 11 million

copies of her beloved cookbooks,

New York Times bestselling author

Phyllis Good is launching her fi rst

full-color cookbook in the Fix-It and Forget-It series.

All new recipes, fully tested and

perfected for making in the slow

cooker. Full color, cover to cover.

A beautiful, usable cookbook!

Available from your favorite bookstore or online retailer.Or order directly from the publisher at—www.GoodBooks.com

On Sale Everywhere

http://www.GoodBooks.com

Weeknight Cooking

Easy Sides

BEETS WITH ORANGE VINAIGRETTECook 3 each red beets and yellow beets in boiling salted water

until tender, 30 minutes. Let cool; peel and cut into wedges.

Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon

white balsamic vinegar and ¾ teaspoon kosher salt in a large

bowl. Add the beets, 4 segmented blood oranges and ⅓ cup

chopped parsley; toss.

BAKED GNOCCHI WITH GREENSToss one 17.5-ounce package gnocchi with 1 bunch chopped

broccoli rabe or kale, ½ cup chicken broth, ¼ cup grated parmesan, 3 tablespoons olive oil, 1 grated garlic clove, and salt and pepper to taste in a 1½-quart baking dish. Cover and bake at 400 ̊until

the gnocchi is cooked through, 30 minutes. Uncover; sprinkle with

more parmesan and broil until golden.

SPICY WILD RICE WITH MUSHROOMSCook 1¼ cups wild rice blend as the label directs (discard the flavor

packet, if included). Meanwhile, melt 2 tablespoons butter in a large

skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced

jalapeño, 12 ounces sliced mixed mushrooms and ½ teaspoon

kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the

rice and add to the skillet; season with salt. Stir in 3 tablespoons

chopped cilantro.

SAUTÉED LIMA BEANS WITH BACONCook 3 strips bacon in a large skillet over medium heat until crisp,

10 minutes; drain on paper towels and crumble. Cook 1 chopped

small shallot in the drippings, 1 minute. Add ½ cup water, two

10-ounce boxes thawed frozen lima beans and ¼ teaspoon kosher salt. Bring to a simmer; cook, stirring occasionally, until the beans

are tender, 5 to 7 minutes. Stir in 1 teaspoon each grated lemon zest and lemon juice. Top with the bacon and chopped parsley.

http://mccormickgourment.com

Get everything out of it

you put into it.

There’s nothing better than your treats coming out of the pan intact.

(Except tasting them.)

®

Hot Tipsfrom Food Network Kitchens’ Katherine Alford:

Buy bone-in cuts.We love boneless meat for fast weeknight meals, but sometimes bone-in cuts are worth the extra cooking time. The bone insulates the meat and prevents overcooking—which makes it extra juicy and tender. Find a simple method for roasting bone-in chicken breasts for the salad on page 120.

Lighten creamy dishes.Evaporated milk is a great substitute for heavy cream when you want to trim down a recipe: It’s 16 grams of fat and 120 calories lighter per ¼ cup! Evaporated milk is thick and creamy, and it doesn’t curdle when heated the way low-fat milk can. Try it in soup, mac and cheese or creamed veggies, like the corn on page 110.

Impossibly Easy Holiday Breakfast Bake

Find more power to WOW at bisquick.com

1. Heat oven to 400°F. Cook sausage, bell pepper and onion over medium heat, stirring occasionally; drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 13 x 9 baking dish.

2. Stir Bisquick mix, milk, pepper and eggs. Pour into baking dish.

3. Bake uncovered 40-45 min. Sprinkle with remaining cheese.Bake 1-2 min. until melted. Serves 12.

2 (12 oz.) pkg. bulk pork sausage1 c. chopped bell pepper1/2 c. chopped onion3 c. frozen hash brown potatoes2 c. shredded Cheddar

1 c. Original Bisquick® mix2 c. milk1/4 tsp. pepper4 eggs

Make-aheadrecipe

© 2013 General Mills.

e

SA

LAD

AN

D P

OR

K: J

US

TIN

WA

LKE

R; F

OO

D S

TY

LIN

G: J

AM

IE K

IMM

; PR

OP

ST

YLI

NG

: MA

RIN

A

MA

LCH

IN. E

VA

PO

RA

TE

D M

ILK

: MA

RK

O M

ET

ZIN

GE

R/

ST

UD

IO D

. CIN

NA

MO

N: G

ET

TY

IM

AG

ES

.

Weeknight Cooking

Rethink your sp ices.Spices like cinnamon, allspice and nutmeg have been used for centuries in Mediterranean, Middle Eastern and Latin American cooking to bring out rich, meaty flavors in savory dishes. Try adding a pinch or two of your favorite baking spice to a rub for meat, or drop a cinnamon stick into simmering tomato sauce. Just remember: A little goes a long way.

Jazz up your chops.Next time you’re searing pork chops, heat a few sprigs of hearty herbs (like sage or rosemary) in the oil and cook the meat right on top of them. The herbs will subtly flavor the meat as it cooks; check out the sage-infused pork on page 108.

http://bisquick.com

With Blippar, you can load your Kohl’s shopping bag with all your entertaining, baking and gifting needs. Follow the easy steps below to “blipp” the KOHL’S COVER PAGES

that are wrapping this December issue. Happy shopping (and blipping)!

PROMOTION

Download the FREE Blippar app on

iOS, Android or BlackBerry® Z10

With app open, hover your phone over

Kohl’s cover pages to purchase holiday

accessories and gifts. Tap the “Buy Now”

button and be taken to Kohls.com to order.

Shop with Blippar

STEP STEP

1 2

http://Kohls.com

ADVERTISEMENT

Pour some excitement into your holiday entertaining with

this guide to wine and spirits for every gathering. From cheery

cocktails to vintages that pair with festive holiday fare, it’s easy

to bring a bit of “Ho, Ho, Ho” into your home.

#FNMHolidayCheers

holiday

WINE&SPIRITS

Guide to

sponsored by:

HOLIDAY ENTERTAINING WITH STYLE MASTER THE MIX HOLIDAY TAPAS PARTY HOLIDAY OPEN HOUSE GIVE WITH FESTIVE FLAIR

®

http://www.winesfromspainusa.com

holiday

WINE&SPIRITS FOOD AND WINE ARE THE STARS OF YOUR HOLIDAY ENTERTAINING...And entwine—crafted in partnership by America’s oldest, continuously

operated family owned winery, Wente Vineyards, and one of the most trusted

names in food, Food Network—makes food and wine pairing eff ortless, so

you can immerse all your holiday entertaining with style.

ADVERTISEMENT

BE CLEVER, BE CREATIVE

✦ Don’t toss those fi nal sips of wine. Freeze them for your next sauce or stock.

✦ Wondering how much wine you need for your next party? Count on two glasses per person for the fi rst hour, and one glass per person after that.

✦ Just chill. Temperature aff ects the taste of wine. So serve entwine slightly chilled—15 minutes before serving, chill your reds and bring whites out.

HOLIDAYENTERTAININGWITH STYLE with entwine wines

Enter now for a chance to win holiday goodies for entertaining and indulging this season at foodnetmag.com.*

For more entwine recipes, visit entwine-wines.com.

*For rules see the back cover of this Guide to Holiday Wine & Spirits.

http://entwine-wines.com


A Food Network & Wente Vineyards wine.entwine-wines.com

Please don’t tell Salami that I’m secretly involved with Meatloaf.

http://entwine-wines.com

ADVERTISEMENT

GREAT PARTIES BEGIN WITH THE RIGHT MIX—good food, good friends, and cocktails that set the tone for a spirited evening. Whether you’re planning an intimate dinner, a lively buff et, or a casual night of drinks and hors d’oeuvres, turn any occasion into a cause for celebration with one key ingredient: KORBEL California champagnes. Try these recipes for Rose-Scented Cupcakes and a KORBEL Poinsettia Cocktail to infuse your next party with holiday spirit.

holiday

WINE&SPIRITS

ROSE-SCENTED CUPCAKESPairs with KORBEL Blanc de Noir

½ cup unsalted butter, room temperature

⅔ cup granulated sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon Rose-Scented Syrup (recipe follows)

1½ cups all purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

¼ cup milk

For the frosting:2 cups powdered sugar

½ cup unsalted butter


2 tablespoon milk

1 teaspoon Rose-Scented Syrup

1 drop red food color

COMBINE the butter, sugar, rose syrup and vanilla in a mixer bowl. BEAT

until smooth. ADD eggs one at a time and mix until smooth. In another

bowl, COMBINE the dry ingredients. STIR them into the butter

mixture and mix until smooth. Add the milk and mix until

smooth. LINE a 12-slot cupcake pan with papers and divide

batter among them. BAKE at 350º for 12 to 15 minutes.

Let cool. BRUSH tops of the cupcakes with rose scented

syrup before frosting. FROSTING: Combine the butter and

powdered sugar and mix for 1 minute on low. Add the syrup,

vanilla and food color. Turn mixer on high and whip until light

and airy. FROST cupcakes once they are completely cooled.

Makes 12 cupcakes.

ROSE-SCENTED SYRUP: Bring 1 cup rose water and 1 cup sugar to a

boil and simmer for a few minutes until all sugar is dissolved. Remove from

heat and let cool before using.


MASTER THE MIX



ADVERTISEMENT

MIX, SIP AND SAVOR with America's favorite sparkling wine. KORBEL Brut is incredibly balanced—light-tasting and crisp, with a medium-dry fi nish. It's also super versatile. KORBEL serves up splendidly with chicken, seafood and Asian dishes and pairs deliciously with fruit and mild cheeses. KORBEL is the perfect complement to any holiday gathering. From signature sips to crafted cocktails (like the KORBEL Poinsettia recipe, above), KORBEL off ers a sparkling array of options.

TOAST LIFE

KORBEL POINSETTIA COCKTAIL

KORBEL

¼ oz DeKuyper® Triple Sec

Splash of cranberry juice

POUR triple sec and cranberry juice into a

champagne flute. TOP with KORBEL. SERVE

with a lime rind, a fresh cranberry and a

toothpick to trim the rim of your glass with a

whimsical holiday bow.

©2013 F. Korbel & Bros., Guerneville, Sonoma County, CA. Producers of fine California méthode champenoise champagnes for 131 years. Korbel is a registered trademark.

ADVERTISEMENT

RETHINK THE CLASSIC COCKTAIL PARTY and give everyone you love good reason to get together this season—with a festive holiday tapas party. A Spanish tradition, tapas are small plates featuring diverse delicacies, and their make-ahead ease lets you enjoy more time at your party and less time in the kitchen. Complement your menu with a quartet of masterfully crafted wines from Spain. Together, you'll have all the makings of a party that’ll make the holidays memorable.

holiday

WINE&SPIRITS

HOLIDAY TAPAS PARTY

TAPAS TIPS

CRAFT A MENU that’s delicious and easily divvied up, like:

roasted peppers in garlic and olive oil, assorted olives, melon

wrapped in serrano ham, manchego on toast topped with fig

jam, garlic shrimp and a Spanish omelet with chorizo.

STAGGER YOUR SERVICE to present two fresh new dishes

every half hour.

INFUSE YOUR PARTY with Spanish flair: Deck your table with

colorful linens, ceramic tapas plates and chunky wineglasses.

ADD A FUN TWIST to dessert and let guests crack open a

holiday-themed piñata.

BUILD A PARTY MOOD with music that includes classic

Spanish guitar and the rhythms of flamenco.

SIP & CELEBRATE What better way to toast the holidays than with a glass of one of America’s favorite sparkling Cavas from Spain? Jaume Serra Cristalino Brut, made from native varietal grapes just steps from the sea, off ers easy drinkability and outstanding quality. Its fresh citrus, green apple and mineral fl avors deliver a clean, crisp fi nish, making it the perfect wine for seafood and a host of rich tapas dishes.

THE WINE OF THE SEA Crisp and zesty, the Martín Códax Albariño refl ects the cool, misty climate and refreshing ocean breezes of Spain’s Northwest coast—an ideal location for growing the aromatic, medium-bodied Albariño grape. A perfect complement to shellfi sh and other seafood, Albariño is elegant and dry and has fl avors of pear, passion fruit and apple. It’s fi rm acidity melds with a bright minerality to create a versatile, food-friendly wine.

Spanish Table Wine, ©2013 Martín Códax USA, Hayward, CA. All rights reserved.

JAUME SERRA CRISTALINO is not affiliated with, sponsored by,

approved by, endorsed by, or in any way connected to Louis

Roederer’s CRISTAL® champagne or Louis Roederer.

ADVERTISEMENT


RICH FLAVOR, UNIQUE ELEGANCE The Garnacha grapes for Las Rocas thrive on the arid, rocky slopes deep in the heart of Aragón, where rock stretches as far as the eye can see. At elevations of up to 3,500 feet, the vines see intense sunlight and cool nightly temperatures, producing intensely fl avored fruit with an extraordinary structure. With its unique elegance and rich fl avors, Las Rocas Garnacha is a versatile accompaniment to a variety of fl avorful foods.

SMOOTH & GRACEFULLY AGED A classically styled wine from the Rioja region, Antaño Reserva’s blend of Tempranillo, Graciano, Mazuelo and Garnacha grapes get their distinct fl avor from a combination of the cool Atlantic and the warm Mediterranean Sea. Antaño Reserva’s dark ruby color gives way to fruit aromas and hints of vanilla, spice and leather, while the concentrated palate off ers fl eshy cherry and spicy fl avors that pair perfectly with meats and grilled vegetables.


Spanish Table Wine, ©2013 Las Rocas USA, Hayward, CA. All rights reserved.

civusa.com

http://civusa.com



ADVERTISEMENT

HOLIDAYOPEN HOUSE

For more recipes and more pairing suggestions, go to bonterra.com.

✦ Think local. Winter is when root veggies and winter squash are in abundance. So support your local growers and scoop up their harvest for hearty dishes.

✦ Go organic. Put organic whole foods and ingredients on your menu. From starters to main dishes to wines crafted from organic grapes, your dinner will be a standout for fl avor and freshness.

✦ Gift thoughtfully. Give guests a take-away that lets them savor a bit of nature in winter, like an evergreen sapling or note cards wrapped with a sprig of holly.

holiday

WINE&SPIRITS

THROW OPEN THE DOORS and throw together a delicious feast with an organic "farm to table" focus that lets you spotlight the season's bounty.

BONTERRA ORGANIC VINEYARDSBonterra grows its wine organically and sustainably, treating the land with

deep respect. The result: pure, fl avorful wines, like Bonterra Cabernet

Sauvignon, with aromas of bright cherry, currant and raspberry, and notes of

toasted oak and vanilla. Bonterra Chardonnay, which uses a combination of

oak and stainless steel to emphasize the crisp freshness of organic fruit, is

refreshing on the palate, drawing you into a vibrant tartness and lemon zest.

Pure BalanceLia Huber, chef for Bonterra wines, offers these pairings for a harmonious open house.

Slow-Cooked Winter Squash with Spiced

Pepitas Serve with Bonterra Chardonnay.

Something about the creaminess of the

squash with the bright, lush flavors of the

Chardonnay sings to me.

Sliced Skirt Steak with Sweet Potato Hash

Serve with Bonterra Cabernet Sauvignon.

I think of Bonterra Cabernet as a bottle

I want to open with a casual steak, and this

deconstructed hash fits the bill perfectly.



http://bonterra.com


BE A GRACIOUS GUEST as you attend dinners, parties and gatherings this holiday season. Give your host a gift that can be enjoyed now and savored later. Pair a wine that easily impresses—La Crema Sonoma Coast Pinot Noir—with theater tickets, a gift certifi cate to a spa day or an invitation to dinner (featuring La Crema wine) that can be enjoyed after the holidays. La Crema Sonoma Coast Pinot Noir is full of vibrant red cherry aromas that mingle with alluring cola, sweet spice and coff ee bean tones. The palate is generous—re fl ecting this vintage’s near-perfect ripening conditions. Brambly fruit fl avors combine with black licorice and classic earthy notes.

ADVERTISEMENT

GIVE WITHFESTIVE FLAIR

holiday

WINE&SPIRITS

®Enter now for a chance to win holiday goodies for entertaining and indulging this season at foodnetmag.com.*

*For rules see the back cover of this Guide to Holiday Wine & Spirits. © 2013 La Crema Winery, Windsor, CA. All Rights Reserved.

Enter to Win THE CHANCE

TO BE OUR GUEST!This could be your ticket (for two) to visit Sonoma

wine country. One grand prize winner will receive the full

La Crema experience.

Tour the La Crema winery

Experience wine country cuisine

Relax with personal transportation

Taste award-winning wines

Round-trip airfare and lodging will be provided

Enter at foodnetmag.com



SPREAD THE

HOLIDAY CHEER!

Wine is an attention-grabber,

especially at the holidays. Wine

sparkles. It consistently surprises,

with new and reinvented varietals,

blends, regions and producers.

Wine can bring simplicity and order

to your dinner party. It gives you

unlimited food-pairing possibilities.

And it off ers easy sophistication

when you have your friends over for

a fun holiday get-together.

sponsored by:

®

ADVERTISEMENT

No purchase necessary to enter or win. Sponsored by Hearst Communications, Inc. Holiday Wine & Spirits Guide Sweepstakes starts on November 11, 2013, at 12:01 AM (ET) through January 10, 2014, at 11:59 PM (ET). Enter for a chance to win on foodnetmag.com. Odds of winning will depend upon the total number of eligible entries received. Must be 21 years or older and a legal resident of one of the 50 United States, District of Columbia or Canada. Void in Puerto Rico, the Province of Quebec and where prohibited by law. Sweepstakes subject to complete offi cial rules available at foodnetmag.com.

Enter now for a chance to win holiday goodies for entertaining and indulging this season at foodnetmag.com.





PROMOTION

Get all three for only $5 a month... subscribe now: deal5.hearstmags.com

Your favorite titles are now available for your iPad.® Read them anytime, anywhere, and before they hit the newsstand...

plus, get exclusive interactive content, save and share articles, access all your back issues, and more!

Food Network Magazine Want over 100 fun, easy recipes each and every month, along with simple entertaining

suggestions? Look no further than the bright, lively, digital edition of Food Network Magazine!

Good Housekeeping The go-to guide for over 21 million American women—with countless ideas for improving

just about every aspect of your life.

HGTV Magazine Each issue gives you insider secrets from all your favorite HGTV stars plus real estate advice, hot

new paint colors, DIY suggestions, ways to conquer clutter, time-saving cleaning tips and more.

Subscribe to all three for one low price:

just $5 a month!

Apple, Inc. is not a participant or sponsor of this promotion. iPad is a registered trademark of Apple, Inc.

http://deal5.hearstmags.com

FAMILY HOLIDAY



Holiday Cooking

Impress your guests with savory pies, festive roasts and

Ina’s New Year’s Eve pasta.PHOTOGRAPH BY CON POULOS

FOO

D S

TY

LIN

G: M

AG

GIE

RU

GG

IER

O; P

RO

P S

TY

LIN

G: P

AIG

E H

ICK

S.

Feed a crowd with this vegetable slab pie. See page 149.

These all-in-one savory pies are the perfect meal on a cold winter night.

for DinnerPie

PHOTOGRAPHS BY CON POULOS

HolidayCooking


FOO

D S

TY

LIN

G: M

AG

GIE

RU

GG

IER

O; P

RO

P S

TY

LIN

G: P

AIG

E H

ICK

S.

MINI CHICKEN POTPIESACTIVE: 1 hr l TOTAL: 1 hr 55 min l SERVES: 6

1¾ pounds skin-on, bone-in chicken thighs (about 6)Kosher salt and freshly ground pepper2 tablespoons extra-virgin olive oil2 leeks (white and light green parts only), sliced ¼ inch thick1 fennel bulb, cored and thinly sliced, plus 1 tablespoon chopped fronds 1 tablespoon all-purpose flour, plus more for dusting¼ cup Pernod or white winePinch of saffron (optional)1 cup heavy cream½ teaspoon finely grated orange zest2 medium red-skinned potatoes (about ½ pound), diced3 small plum tomatoes, finely chopped1 17-ounce box frozen puff pastry, thawed1 large egg, lightly beaten

1. Preheat the oven to 375̊ . Set the chicken in

a small roasting pan; season with ¾ teaspoon

salt, and pepper to taste. Roast until golden and

cooked through, about 40 minutes; let cool.

Shred the meat, discarding the skin and bones.

2. Meanwhile, heat the olive oil in a large

skillet over medium heat. Add the sliced leeks

and fennel and sprinkle with ¼ teaspoon salt.

Cook, stirring occasionally, until the vegetables

soften, about 8 minutes. Sprinkle in the flour;

cook, stirring, 1 minute. Add the Pernod and

saffron; simmer until the liquid is almost

evaporated, about 1 more minute.

3. Add ¾ cup water, the heavy cream,

orange zest, potatoes and ½ teaspoon salt

to the skillet. Bring to a simmer over

medium-high heat and cook until the

potatoes are almost tender, 8 to 10 minutes.

Stir in the shredded chicken, tomatoes and

fennel fronds; season with salt and pepper.

4. Preheat the oven to 350 .̊ Set out six

8-to-10-ounce ramekins. Unfold the puff

pastry on a lightly floured surface. Gently roll

out the pastry so it is extended by about

½ inch in each direction. Using a ramekin as a

guide, cut out 6 rounds slightly larger than the

ramekins with a paring knife (fig. A).5. Divide the filling among the ramekins,

filling each nearly to the top. Brush the rim and

outer edge of 1 ramekin with the beaten egg.

Set a puff pastry round on top and gently press

around the edge to secure the dough (fig. B). Repeat. Brush the remaining egg over

the pastry (fig. C). 6. Transfer the potpies to a baking sheet and

bake until the pastry is domed and golden

brown, about 30 minutes. Let stand 5 minutes

before serving.

A B C

You can prepare the potpies a week ahead: Let

the filling cool, then assemble as

directed and freeze. Bake from frozen

as directed.

1. Make the filling: Roast the poblanos directly over the flame

of a gas burner or under the broiler, turning with tongs, until

charred all over, about 10 minutes. Transfer to a bowl, cover

with a plate and set aside until cool enough to handle,

about 10 minutes. Scrape off the charred skin with a paring

knife, then chop, discarding the stems and seeds; set aside.

2. Heat 2 tablespoons vegetable oil in a large pot over

medium-high heat. Add the ground pork, chorizo and

¾ teaspoon kosher salt and cook, stirring and breaking up

the meat with a wooden spoon, until browned, about 8 minutes;

transfer to a bowl.

3. Heat the remaining 1 tablespoon vegetable oil in the pot over

medium-high heat. Add the onion, garlic and ½ teaspoon

kosher salt and cook, stirring occasionally, until softened,

about 5 minutes. Add the chili powder, chipotle powder,

cinnamon and cloves and cook, stirring, until the spices

are toasted, 1 minute. Return the meat to the pot and add

the tomatoes, corn, Worcestershire sauce and the roasted

poblanos. Bring to a boil, then reduce the heat to medium low

and simmer 10 minutes; season with kosher salt and stir in the

cilantro. Pour the mixture into a 3-quart baking dish.

4. Preheat the oven to 375̊ . Make the topping: Whisk the

cornmeal, flour, sugar, baking powder, baking soda and

½ teaspoon kosher salt in a bowl. Whisk the melted butter,

buttermilk and eggs in another bowl. Stir the dry ingredients into

the wet ingredients until incorporated; stir in the cheese (fig. A).5. Dollop the cornbread mixture over the filling and smooth

into an even layer with the back of a spoon (fig. B). Bake

until the filling is bubbling and the topping is golden brown,

about 30 minutes. Let stand 10 minutes before serving.

FOR THE FILLING3 poblano peppers3 tablespoons vegetable oil1½ pounds ground pork1 pound fresh Mexican chorizo, casings removedKosher salt1 white onion, diced 3 cloves garlic, finely chopped1 tablespoon chili powder1½ to 2 teaspoons chipotle chile powder½ teaspoon ground cinnamon¼ teaspoon ground cloves2 15-ounce cans diced tomatoes2 cups frozen corn kernels 1 teaspoon Worcestershire sauce¾ cup chopped fresh cilantro

FOR THE TOPPING1¼ cups yellow cornmeal¾ cup all-purpose flour1 tablespoon sugar1½ teaspoons baking powder¾ teaspoon baking sodaKosher salt6 tablespoons unsalted butter, melted1 cup buttermilk2 large eggs, lightly beaten1½ cups grated sharp cheddar cheese (about 6 ounces)

TAMALE PIE ACTIVE: 55 min l TOTAL: 1 hr 35 min l SERVES: 8

A

B

1. Prepare the crust: Unroll 2 pieces of pie dough on a lightly floured

surface. Brush 1 piece with half of the melted butter, then set the

other piece directly on top (fig. A). Roll the 2 pieces together into

a 12-by-14-inch rectangle. Repeat with the remaining 2 pieces

of pie dough. Line an 8-by-11-inch baking dish with 1 rectangle, leaving

an overhang on all sides (fig. B). Transfer the remaining rectangle to a

baking sheet. Chill both crusts until the dough is firm, about 30 minutes.

2. Meanwhile, make the filling: Heat the oil in a large skillet over medium

heat. Add the shallots and 1 cup water. Cook, stirring occasionally, until

the liquid has evaporated and the shallots start to brown, about

20 minutes. Add 1 tablespoon butter and 1 teaspoon sugar. Cook, stirring,

until glazed, about 3 minutes; season with salt and pepper and set aside.

3. Heat the remaining 2 tablespoons butter in a large saucepan over

medium-high heat. Add the carrots, parsnips, celery root and the

remaining 1 teaspoon sugar. Cook, stirring, until the vegetables start

to soften, about 3 minutes. Sprinkle in the flour and ½ teaspoon each

salt and pepper. Cook, stirring, 2 minutes. Gradually stir in the heavy

cream and 1 cup water until smooth. Tie the thyme sprigs and bay leaves

together with kitchen twine; add to the pan. Reduce the heat to medium

and simmer, stirring occasionally, until the vegetables are tender and the

liquid is thick, about 15 minutes. Let cool to room temperature. Discard

the herb bundle. Stir in the lemon zest and juice, scallions and parsley.

4. Position a rack in the upper third of the oven and preheat to 400 .̊

Spread the shallots evenly over the crust in the baking dish, then add

the root vegetable filling in an even layer. Cover with the prepared top

crust; use kitchen scissors to trim the excess pastry so there is a 1-inch

overhang. Pinch the 2 crusts together, then fold the overhanging dough

under itself (fig. C). Chill 20 minutes.

5. Brush the top crust with the beaten egg. Score decoratively with a

paring knife, being careful not to pierce completely through; poke a few

vents in the crust to allow steam to escape. Bake until the crust is

golden brown, about 40 minutes. Let stand 10 minutes before serving.

FOR THE CRUST2 14-ounce packages refrigerated pie dough (4 pieces)All-purpose flour, for dusting4 tablespoons unsalted butter, melted

FOR THE FILLING2 tablespoons extra-virgin olive oil8 shallots, quartered3 tablespoons unsalted butter2 teaspoons sugarKosher salt and freshly ground pepper½ pound carrots, thinly sliced½ pound parsnips, thinly sliced1 large celery root (about 1¼ pounds), peeled, halved and thinly sliced3 tablespoons all-purpose flour1¼ cups heavy cream 6 sprigs thyme2 bay leaves 1 teaspoon finely grated lemon zestJuice of ½ lemon5 scallions, chopped2 tablespoons chopped fresh parsley1 large egg, lightly beaten

ROOT VEGETABLE SLAB PIE ACTIVE: 55 min l TOTAL: 2 hr 15 min (plus cooling) l SERVES: 8

A

B

C

HolidayCooking


SHEPHERD’S PIEACTIVE: 1 hr 10 min l TOTAL: 2 hr l SERVES: 6 to 8

FOR THE TOPPING2 medium russet potatoes (about 1½ pounds), peeled and quartered2 medium turnips (about 1¼ pounds), peeled and quarteredKosher salt4 tablespoons unsalted butter½ cup whole milk¼ cup grated parmesan cheese2 tablespoons chopped fresh chivesFreshly ground pepper

FOR THE FILLING4 strips thick-cut applewood-smoked bacon, diced2 pounds ground beef chuck1 small onion, finely chopped2 carrots, finely chopped2 stalks celery, finely chopped4 ounces cremini mushrooms, finely chopped (about 2 cups)2 teaspoons chopped fresh thyme 3 tablespoons tomato paste2 tablespoons all-purpose flour1¾ cups low-sodium chicken broth1 tablespoon Worcestershire sauceKosher salt and freshly ground pepper2 tablespoons chopped fresh parsley

1. Prepare the topping: Put the potatoes and

turnips in a large pot and cover with cold water;

season with salt. Bring to a boil and cook until

tender, about 25 minutes; drain, reserving the pot.

2. Meanwhile, make the filling: Cook the bacon

in a large skillet over medium heat, stirring

occasionally, until crisp, about 10 minutes. Drain

all but 1 tablespoon of the fat; add the beef to

the skillet and cook, stirring occasionally, until

browned, about 4 minutes. Add the onion,

carrots and celery and cook, stirring, until the

vegetables begin to soften, about 4 minutes. Add

the mushrooms, thyme and tomato paste and

cook, stirring occasionally, until incorporated,

about 3 minutes.

3. Stir the flour into the vegetables until

incorporated, about 2 minutes. Add the broth,

Worcestershire sauce, ¾ teaspoon salt and a few

grinds of pepper. Cook until slightly thickened,

about 3 more minutes. Stir in the parsley.

4. Preheat the oven to 375̊ . Finish the topping:

Combine the butter and milk in the reserved pot

and cook over medium heat until the butter is

melted. Return the potatoes and turnips to the

pot and mash with a potato masher or wooden

spoon until smooth. Stir in the parmesan and

chives and season with salt and pepper.

5. Transfer the filling to a 2½-quart baking

dish and cover with the topping, spreading

evenly. Bake until the topping is golden, about

35 minutes. Let rest 15 minutes before serving.

HolidayCooking


CRACKERS

®

If there’s an opportunity to enjoy some time with

family and friends, Sunny Anderson, host of Food

Network’s Home Made in America, says: Grab it!

Entertaining is one of life’s greatest pleasures, and a

few simple tricks and tips can de-stress party time,

even during the busy holiday season.

ADVERTISEMENT

CRACKERS

®

Thyme-Scented Goat Cheese with Prosciutto and Shallots

ADVERTISEMENT

CRACKERS

®

BLAT Dip (Bacon, Lettuce, Avocado and Tomato)

CRACKERS

®

Roasted Red Pepper Dip

http://foodnetwork.com

Thyme-Scented Goat Cheese with Prosciutto and Shallots

Prep Time: 15 minutes • Total Time: 15 minutes • Yield: 24 topped crackers; 8 servings (1 serving = 3 topped crackers)

Ingredients2 teaspoons olive oil2 large shallots, finely chopped

(about ¾ cup)1 tablespoon balsamic vinegar4 ounces goat cheese, softened1 tablespoon milk1½ teaspoons chopped fresh thyme¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 thin slices prosciutto, cut crosswise into 1½-inch-wide strips (about 3 oz. total)

24 Keebler® Town House® Original crackers

Directions1 In small skillet, heat oil over medium-high heat. Add shallots. Cook for

3 to 4 minutes or until browned. Add vinegar. Cook, uncovered, about 30 seconds or until slightly reduced. Set aside.

2 Combine goat cheese, milk, thyme, salt and pepper in a small bowl. Stir until soft and creamy.

3 Place 1 folded piece of prosciutto on each KEEBLER TOWN HOUSE Original cracker. Spoon about 1 teaspoon of goat cheese mixture onto each. Top each with some of the shallot mixture.

Simplify the season.Have a few easy entertaining ideas

up your holiday sleeve.

* Use Mother Nature as your [absolutely free]

decorating partner. Put out pretty glass bowls of

shiny red apples and pomegranates, mixed with

acorns and pinecones.

* Always keep backup hors d’oeuvres in your pantry

or freezer. Make them yourself or pick up some

frozen spring rolls or mini quiches.

* Candlelight makes every gathering special.

If children will be present, have some battery-

powered pillars on hand for a worry-free glow.

* Remember, a jar of stuff ed olives, some hummus

and Keebler® Town House® Pita Crackers and

you’ve got yourself a party, anytime!

For more entertaining ideas and recipes, visit FoodNetwork.com/EasyEntertaining.

BLAT Dip (Bacon, Lettuce, Avocado and Tomato)

Prep Time: 20 minutes • Total Time: 20 minutes • Yield: 3¼ cups dip; 26 servings (1 serving = 2 tablespoons dip)

Ingredients3 medium ripe avocados, pitted½ cup sour cream½ cup coarsely chopped red

onion (about ½ small onion)5 tablespoons lime juice (about 2 limes)¼ cup chopped fresh cilantro½ small jalapeño pepper, seeded and coarsely chopped¾ teaspoon kosher salt

Dash freshly ground black pepper1½ cups coarsely chopped iceberg lettuce1 cup seeded and chopped

tomato (about 1 large tomato)4 slices bacon, crisp-cooked, drained and broken into small piecesKeebler® Town House® Flipsides® Original crackers

Directions

1 Scoop flesh from avocados. Combine avocado, sour cream, onion, lime juice, cilantro, jalapeño pepper, salt and black pepper in a food processor bowl. Cover and process until very smooth, stopping to scrape down sides of food processor bowl as needed.

2 Spoon into 4- to 5-cup shallow serving bowl or 9-inch pie plate. Sprinkle with lettuce, tomato and bacon. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original crackers.

Roasted Red Pepper Dip

Prep Time: 15 minutes • Total Time: 15 minutes • Yield: 3 cups; 24 servings (1 serving = 2 tablespoons dip)

Ingredients2 teaspoons vegetable oil1 teaspoon hot paprika1 teaspoon Madras curry powder2 cups whole milk plain Greek

yogurt or 2% fat plain Greek yogurt

1 teaspoon sherry vinegar or white wine vinegar

1 teaspoon kosher salt½ cup thinly sliced green onions1 cup drained and finely chopped

roasted red peppers (about 8 oz.)Keebler® Town House® Pita Crackers Mediterranean Herb

Directions1 Heat the oil in a small skillet over medium heat until hot. Remove

from heat. Stir paprika and curry powder into hot oil until spices become aromatic. Immediately transfer to medium bowl.

2 Stir the yogurt, vinegar and salt into spice mixture. Reserve 2 tablespoons of the green onions for serving. Stir peppers and the remaining green onions into yogurt mixture. Transfer to serving bowl. Sprinkle with reserved green onions. Serve with KEEBLER TOWN HOUSE Pita Crackers Mediterranean Herb.

http://FoodNetwork.com/EasyEntertaining

1. Make the filling: Preheat the oven to 375̊ and drizzle a baking dish with olive oil. Arrange

the onion wedges in the dish and set the turkey breast on top. Add the thyme sprigs,

season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a

thermometer inserted into the thickest part of the turkey registers 165̊ , about 45 minutes.

Let cool, then shred, discarding the skin. (You should have about 4 cups meat.)

2. Melt the butter in a large cast-iron skillet over medium heat. Add the diced onion, chopped

carrots, celery and thyme, ½ teaspoon salt and a few grinds of pepper. Cook, stirring, until the

vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over

the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes. Whisk in the broth,

milk and shredded turkey and bring to a boil. Reduce the heat to medium low and simmer until

slightly thickened, about 3 minutes. Remove from the heat and season with salt and pepper.

3. Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, ¾ teaspoon

salt, the baking soda and a few grinds of pepper in a medium bowl. Using a pastry blender

or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add

¾ cup buttermilk and stir until the dough comes together. Stir in up to ¼ cup more buttermilk,

a little at a time, if the dough feels dry.

4. Stir the peas into the turkey filling. Using a spoon, drop about 14 mounds of batter on

top. Transfer the skillet to the oven and bake until the topping is puffed and golden, about

25 minutes. Let stand 5 minutes before serving.

FOR THE FILLING Extra-virgin olive oil, for drizzling 2 large onions (1 cut into wedges, 1 diced)1 2½-pound skin-on boneless turkey breast half3 thyme sprigs, plus 2 teaspoons chopped thymeKosher salt and freshly ground pepper4 tablespoons unsalted butter2 carrots, chopped2 stalks celery, chopped1 tablespoon whole-grain mustard¼ cup all-purpose flour2 cups low-sodium turkey or chicken broth ½ cup whole milk1 cup frozen peas

FOR THE TOPPING1½ cups all-purpose flour½ cup cornmeal2 tablespoons chopped fresh chives2 teaspoons baking powder2 teaspoons sugarKosher salt¼ teaspoon baking sodaFreshly ground pepper 6 tablespoons cold unsalted butter, cubed¾ to 1 cup buttermilk

TURKEY BISCUIT PIE ACTIVE: 30 min l TOTAL: 1 hr 45 min l SERVES: 6 to 8

HolidayCooking


CR

ED

IT

To learn more about our culinary salts and for recipes, visit us at www.MortonSalt.com.

©2013 Morton Salt, Inc. ®Registered trademark of Morton Salt, Inc.

Nothing brings out the fl avor in food better than Morton Salt. That’s because we make sure that through harvesting and purifying, only the best salt crystals reach your plate. So every dish you create will be as fl avorful as you intend.

We focus on quality so you can do the same.

http://www.MortonSalt.com


Trisha Yearwood has Christmas dinner all figured out.

Trisha’s

PHOTOGRAPHS BY ANNA WILLIAMS

HolidayCooking

HolidayBaked Ham with Brown Sugar–Honey Glaze

Garlic Grits Casserole

Roasted Carrots

Red Velvet Cake

Classics

FOO

D S

TY

LIN

G: M

AG

GIE

RU

GG

IER

O; P

RO

P S

TY

LIN

G: P

AM

ELA

DU

NC

AN

SIL

VE

R. P

OR

TR

AIT

: PE

RR

Y H

AG

OP

IAN

/C

ON

TO

UR

BY

GE

TT

Y I

MA

GE

S.

HolidayCooking

TTrisha Yearwood’s favorite kitchen appliance says everything about how she entertains: It’s the oven warming drawer. “I don’t know how my mom got everything on the table hot without one,” she says. The drawer is her secret weapon for big holiday meals because she makes almost everything ahead of time. Her goal is to spend less time in the kitchen on Christmas Day and more time with her husband, Garth Brooks, and children Taylor, August and Allie. Trisha’s perfect menu: her mother’s glazed ham, a couple of easy sides and a showstopping yet simple red velvet cake. “Christmas at our house is not this big, formal, ‘Oh my gosh, I don’t have a tablecloth’ kind of thing,” she says. “It’s about getting together and being with people you love.”

BAKED HAM WITH BROWN SUGAR–HONEY GLAZEACTIVE: 15 min l TOTAL: 3 hr 25 min l SERVES: 8 to 10

1 10-pound bone-in smoked ham (with water added)1½ cups packed light brown sugar ½ cup clover honey

1. Adjust the oven racks to accommodate a large roasting pan. Fit the

pan with a shallow roasting rack. Preheat the oven to 350 .̊

2. Unwrap the ham and rinse it under cold water. Place it on the rack in

the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile,

combine the brown sugar and honey in a saucepan and cook over medium

heat until the mixture is smooth and the sugar has dissolved.

3. Pour the brown sugar glaze over the ham and continue roasting

1 hour 40 minutes more, basting at least twice with the drippings in the

roaster. (To adjust the total roasting time for a smaller or larger ham,

calculate 20 minutes per pound.) Check for doneness by inserting a meat

thermometer into a meaty spot (not into fat or touching the bone)—it

should register 160 .̊

4. Let the ham stand 15 minutes before slicing to allow the juices to set.

(You can make the ham up to 2 hours ahead; tent with foil and serve at

room temperature.)


5 tablespoons salted butter, plus more for the dishSalt 1 cup instant grits10 ounces herb-and-garlic cheese (such as Boursin)2 medium eggs½ cup whole milk1 cup crushed cornflakes

1. Preheat the oven to 350 .̊ Butter a 9-by-12-inch

casserole dish. Bring 4½ cups water to a boil in a

medium saucepan; add 1 teaspoon salt. Add the

grits and cook until thickened, about 5 minutes,

whisking constantly.

2. Add the cheese and 4 tablespoons butter to the

hot grits and stir until melted and incorporated.

Beat the eggs in a small bowl, then whisk in the

milk; slowly stir the egg mixture into the grits.

Pour the mixture into the prepared casserole dish.

(You can make the casserole to this point up to

1 day ahead; cover and refrigerate.)

3. Melt the remaining 1 tablespoon butter; pour

over the cornflakes in a bowl and stir to distribute

the butter. Sprinkle the cornflake crumb mixture

on top of the grits. Bake 45 minutes. Try Trisha’s easy side dish:

Toss carrot sticks with melted butter,

salt and pepper; roast at 400 ,̊

30 minutes. Toss with dill.

GARLIC GRITS CASSEROLE ACTIVE: 15 min l TOTAL: 1 hr l SERVES: 10

GA

RLI

C G

RIT

S C

AS

SE

RO

LE R

EC

IPE

FR

OM

GEO

RGIA

CO

OKI

NG

IN A

N O

KLAH

OM

A KI

TCH

EN: R

ECIP

ES F

ROM

MY

FAM

ILY T

O Y

OUR

S.

CO

PY

RIG

HT

© 2

00

8 B

Y T

RIS

HA

YE

AR

WO

OD

. BY

AR

RA

NG

EM

EN

T W

ITH

CLA

RK

SO

N P

OT

TE

R/

PU

BLI

SH

ER

S, A

DIV

ISIO

N O

F R

AN

DO

M H

OU

SE

, IN

C.


HolidayCooking

“You can never go wrong with cream cheese frosting! T he pecans give it a nice flavor.”

RED VELVET CAKEACTIVE: 30 min l TOTAL: 1 hr 20 min l SERVES: 12

1. Make the cake: Preheat the oven to 350 .̊ Butter three 9-inch-round

cake pans and line the bottoms with parchment paper; butter the

parchment and dust with flour.

2. Sift the flour, cocoa, baking soda and salt into a large bowl. Whisk

the granulated sugar and eggs in a separate large bowl until combined.

Gradually stir in the vegetable oil. Add the flour mixture, alternating with

the buttermilk, beginning and ending with the flour mixture, stirring well

after each addition. Stir in the vanilla and red food coloring.

3. Divide the batter evenly among the pans and bake until a toothpick

inserted into the center comes out clean, about 40 minutes. Cool the cakes

in the pans for 10 minutes, then turn out onto racks to finish cooling; peel

off the parchment.

4. Make the frosting: Beat the cream cheese and butter in a large bowl

with a mixer until creamy. Beat in the confectioners’ sugar until the mixture

is smooth. Beat in the vanilla and nuts, reserving 2 tablespoons nuts for

garnish. (You can make the cakes and/or frosting up to 2 days ahead; wrap

the cakes in plastic wrap and refrigerate the frosting.)

5. Spread the frosting between the layers, on the side and on top of the cake.

Garnish with the reserved pecans.

FOR THE CAKEUnsalted butter, for the pans2½ cups all-purpose flour, plus more for dusting2 teaspoons unsweetened cocoa powder1 teaspoon baking soda1 teaspoon salt2 cups granulated sugar2 large eggs1¾ cups vegetable oil1 cup buttermilk1 teaspoon vanilla extract1 1-ounce bottle red food coloring

FOR THE FROSTING2 8-ounce packages cream cheese, at room temperature2 sticks unsalted butter, at room temperature2 1-pound boxes confectioners’ sugar2 teaspoons vanilla extract2 cups pecans, finely chopped

See Every Ingredient Count

©2013 John B. Sanfi lippo & Son, Inc.

Fisher® is a registered trademark of John B. Sanfi lippo & Son, Inc.Like us on Facebook®

For Alex’s recipes and tips, visit fi shernuts.com/alex.

“Make your holidays memorable

with a few simple twists.”

Alex Guarnaschelli – Iron Chef, Judge on Food Network’s Chopped, executive chef and mom.

Stand It Up.

Scoop It Up.

Zip It Up.

ADVERTISEMENT

Walnut-Crusted Beef Tenderloin

Dark Chocolate Walnut Torte

http://fishernuts.com/alex

100% REAL MILK THAT’S EASY TO DIGEST.

LACTAID® Milk is 100% lactose free. So if you have a sensitivity todairy, you can enjoy creamy, delicious milk with confi dence. Discover ourfull range of lactose free products at Lactaid.com.

LACTAID®. For 25 years. Easy to digest. Easy to love.

©McNeil Nutritionals, LLC 2013

Fully Enjoy the

Dairy you love

http://Lactaid.com

Melissa d’Arabian was compensated for her participation. ©McNeil Nutritionals, LLC 2013

Celebrity chef, mother of four and LACTAID® spokesperson, Melissa d’Arabian

To fi nd nutritional information and other delicious recipes for the holidays, or any season, visit lactaid.com.

knows that the holidays are about enjoyment for

the entire family! Don’t let dairy sensitivity due

to lactose interrupt your plans this season. With

LACTAID® Products, you can still enjoy your holiday

favorites with total confi dence!

LACTAID® Products are 100% real dairy and lactose

free, so you can make an endless variety of delicious

holiday dishes that the entire family can fully enjoy.

Advertisement

“”

For example, this rich and velvety Sweet Potato Pie

is a delicious seasonal dessert that’s easy to make

and great for gatherings with family and friends.

And it can be fully enjoyed even if you have a

sensitivity to dairy due to lactose because it uses LACTAID® Milk.

Delicious Eggnog Cake

Peach-Praline Cobbler

Banana-Pecan Streusel Bread Pudding

Here are just a few more of the many festiverecipes that can be found on Lactaid.com:

BRAND

LACTAID® Products have made it so

much easier for us to enjoy delicious

holiday recipes as a family.

http://lactaid.com

http://Lactaid.com

Food Network stars break out their holiday best: big, tasty, celebratory roasts.

RoastsAll-Star


PHOTOGRAPHS BY KANA OKADA

ANNE BURRELL’S STANDING RIB ROASTACTIVE: 30 min l TOTAL: 3 hr 50 min l SERVES: 8

½ bunch rosemary, leaves finely chopped3 cloves garlic, smashed and finely chopped½ teaspoon cayenne pepperExtra-virgin olive oil1 8-to-8½-pound bone-in standing rib roastKosher salt1 onion, cut into ½-inch dice1 pound baby carrots, tops trimmed3 stalks celery, cut into ½-inch dice1 pound cremini mushrooms, stems removed, quartered1 cup dry red wine1 to 2 cups chicken stock2 bay leaves

1. Preheat the oven to 450 .̊ Combine the

rosemary, garlic and cayenne in a small bowl.

Add enough olive oil until it becomes a loose

paste. Schmear the roast with the rosemary-

garlic paste and really massage it into the

meat. Season generously with salt.

2. Put the onion, carrots, celery and

mushrooms in the bottom of a roasting pan.

Toss with a little olive oil and salt to taste.

Add the wine, 1 cup chicken stock and the

bay leaves. Put the roast on top of the veggies;

roast until the meat is really brown and lovely,

about 45 minutes.

3. Reduce the oven temperature to 350 ;̊

continue roasting, rotating the pan halfway

through, until an instant-read thermometer

inserted into the center of the meat reads

125̊ for medium rare or 130˚ for medium,

another 2 hours 20 minutes. During the

roasting time, occasionally spoon some of

the pan juices over the meat. If the liquid

level in the pan goes down too much, add the

remaining 1 cup stock.

4. Remove the roast from the oven and transfer

to a cutting board. Let rest 15 to 20 minutes

before carving. Taste the veggies and season

with salt, if needed. Skim off any excess fat

from the pan juices and remove the bay leaves.

Slice the roast and serve with the veggies.

“A big, fat roast beef just seems to scream Christmas to me. It’s so old school!”


HolidayCooking

FOO

D S

TY

LIN

G: C

YD

RA

FTU

S M

CD

OW

ELL

; PR

OP

ST

YLI

NG

: MA

RIN

A M

ALC

HIN

.

ALEX GUARNASCHELLI’S ROASTED LEG OF LAMB

SERVES: 6 to 8

1 6-to-8-pound bone-in leg of lamb3 tablespoons dijon mustard1 cup dry white wine2 cloves garlic, lightly crushedSea or kosher salt and freshly ground pepper1 small bunch thyme, leaves stripped2 tablespoons extra-virgin olive oil2 tablespoons dry sherry

1. Place the lamb on a rimmed baking sheet

lined with foil. Make the marinade: Combine

2 tablespoons mustard, the white wine, garlic,

1 teaspoon salt, ½ teaspoon pepper and the

thyme in a bowl. Pour over the lamb, then

cover the lamb with plastic wrap and place in

the refrigerator to marinate for a few hours or

overnight, turning the lamb from time to time.

2. Preheat the oven to 425̊ . Remove the lamb

from the marinade and place fatty-side up in

a roasting pan fitted with a rack (reserve the

marinade). Season on all sides with salt and

pepper and rub with the olive oil. The bone

should be elevated off the bottom of the pan;

this will allow for more even roasting.

3. Place the roasting pan in the center of the

oven and roast 25 to 30 minutes. Reduce

the oven temperature to 350 ̊and continue

roasting until an instant-read thermometer

inserted into the thickest part registers 140 ,̊

50 minutes to 1 hour 20 minutes more.

(I usually count between 12 to 14 minutes total

roasting time per pound of meat, including

the weight of the bone.) Remove from the

oven and let the roast rest fat-side down on a

cutting board to help redistribute the juices,

about 30 minutes. Save the pan drippings.

4. Meanwhile, make the gravy: Scrape the

browned bits from the bottom of the roasting

pan; transfer the drippings to a small saucepan.

Add the reserved marinade, the sherry and the

remaining 1 tablespoon mustard and bring to

a boil; cook over medium-low heat, whisking,

until thick, about 5 minutes. Transfer to a gravy

boat. Slice the lamb against the grain and

serve with the gravy.

“A leg of lamb has all the drama of a roast beef but feels slightly more unusual.”

ACTIVE: 20 min l TOTAL: 2 hr 20 min (plus marinating)

1. Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat.

When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries,

rosemary, peppercorns, bay leaf and garlic. Let steep until the water cools to room temperature,

about 20 minutes. Add the brine mixture to a large container with a lid, then add 14 cups cold

water. Score the skin on the pork roast with a knife in a 1-inch diamond pattern. Submerge the pork

in the brine and cover the container. Let the pork brine overnight in the refrigerator.

2. Preheat the oven to 350̊ . Remove the pork from the brine, then rinse and pat dry (discard the

brine). Season the pork all over with ½ teaspoon each salt and black pepper. Heat a large ovenproof

sauté pan over medium-high heat for a few minutes, then add the olive oil and sear the roast on all

sides until deep golden brown, about 10 minutes. Transfer the pan to the oven and roast until an

instant-read thermometer inserted into the middle of the pork registers 150̊ , about 40 minutes.

Remove the pork to a cutting board, tent with foil and let rest at least 15 minutes.

3. While the meat is resting, make the compote: Transfer 2 tablespoons fat from the roasting

pan to a medium skillet over medium heat. Add the shallot and sauté, stirring, 5 minutes. Add

the apple, pear, dried cranberries, orange juice, cider, brown sugar, mustard and rosemary;

add ½ teaspoon each salt and black pepper, and the cayenne. Bring to a boil, then reduce the

heat to medium and cook until the compote is soft and thick, 5 to 8 minutes. Transfer to a serving

bowl. Carve the pork into individual chops and serve with the compote.

FOR THE PORK1 cup kosher salt½ cup honey10 juniper berries2 sprigs rosemary10 black peppercorns1 bay leaf2 cloves garlic, smashed1 2-pound skin-on rack of pork (pork loin roast) with 4 rib bones, frenched (ribs scraped clean; ask your butcher to do this)Kosher salt and freshly ground black pepper1 tablespoon extra-virgin olive oil

FOR THE COMPOTE1 shallot, chopped1 Granny Smith apple, peeled and diced1 Bosc pear, peeled and diced½ cup dried cranberries½ cup orange juice½ cup apple cider1 tablespoon packed brown sugar1 tablespoon dijon mustard2 teaspoons chopped fresh rosemaryKosher salt and freshly ground black pepperPinch of cayenne pepper

TED ALLEN’S RACK OF PORK WITH PEAR-APPLE COMPOTEACTIVE: 40 min l TOTAL: 1 hr 40 min (plus overnight brining) l SERVES: 4

“ Try to find a better grade of pork than what’s in the supermarket. Heritage breeds like Berkshire or Duroc have more flavor.”

HolidayCooking


1. Preheat the oven to 450 .̊ Make the glaze: Whisk the pomegranate molasses, horseradish,

mustard, ½ teaspoon salt and 1½ teaspoons pepper in a medium bowl. Let it sit at room

temperature to allow the flavors to meld.

2. Meanwhile, prepare the turkey: Remove the neck and giblets, then rinse the bird inside and

out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well

(including inside the cavity) with salt and pepper. Truss the turkey with kitchen twine and place it

breast-side up on a rack in a large roasting pan. Roast until slightly golden brown, about 45 minutes.

3. Reduce the oven temperature to 350˚ and continue roasting 1 more hour, basting with the

chicken stock every 15 minutes. Brush the entire turkey with 1 cup of the pomegranate glaze

and continue roasting until an instant-read thermometer inserted into the thigh registers 160 ,̊

about 15 more minutes.

4. Remove the turkey from the oven and brush with the remaining glaze. Tent loosely with foil

and let sit 15 minutes before carving.

BOBBY FLAY’S BLACK PEPPER–POMEGRANATE MOLASSES GLAZED TURKEYACTIVE: 30 min l TOTAL: 2 hr 15 min l SERVES: 10 to 12

“I love the sweet-tart flavor that pomegranate molasses imparts to just about everything.”

FOR THE GLAZE1½ cups pomegranate molasses¾ cup prepared horseradish, drained3 tablespoons dijon mustardKosher salt and freshly ground pepper

FOR THE TURKEY1 15-pound fresh turkey1 stick unsalted butter, softenedKosher salt and freshly ground pepper4 cups homemade chicken stock or low-sodium canned broth, warmed

HolidayCooking


http://LibbysPumpkin.com

HolidayCooking

PotatoesHOT


Make some over-the-top taters for your feast.

FOO

D S

TYLI

NG

: AD

RIEN

NE

AN

DER

SON

; PRO

P ST

YLI

NG

: PA

IGE

HIC

KS.

PHOTOGRAPHS BY DAVID MALOSH


A B C

TWO-POTATOES ANNA ACTIVE: 50 min l TOTAL: 1 hr 45 min l SERVES: 10

3 large sweet potatoes (about 1½ pounds)6 medium russet potatoes (about 2½ pounds)1½ sticks unsalted butter, meltedKosher or sea salt3 tablespoons fresh rosemaryFreshly ground pepper

1. Position a rack in the upper third of the oven

and preheat to 450 .̊ Peel the sweet potatoes and

slice into ⅛-inch-thick rounds (use a mandoline

if you have one). Peel half of the russet potatoes

and slice into ⅛-inch-thick rounds. (Do not rinse—

you’ll need the starch for the dish to set.)

2. Coat the bottom of a 10-inch nonstick

ovenproof skillet with 4 tablespoons melted

butter. Starting in the center of the skillet, arrange

a layer of russet potato slices in concentric circles,

slightly overlapping them (fig A). Sprinkle with a

pinch of salt and some of the rosemary leaves.

3. Set the skillet over medium heat. Working

quickly, add the remaining sliced russets in

2 more layers, then the sliced sweet potatoes

in 2 layers, sprinkling lightly with more salt and

rosemary between layers. (Check to make sure

the bottom is browning evenly; adjust the heat

as needed.) Drizzle with 4 tablespoons melted

butter. Peel and thinly slice the remaining

russet potatoes and add them to the skillet in

2 or 3 more layers, lightly seasoning each

layer with salt and rosemary. Drizzle with the

remaining 4 tablespoons melted butter.

4. When the potatoes are golden brown on

the bottom, transfer the skillet to the oven and

bake until the potatoes soften slightly, about

30 minutes. Remove from the oven; center the

bottom of a 9-inch cake pan on the surface of the

potatoes and press firmly a few times to help

the layers stick together (fig. B). Remove the cake

pan and return the skillet to the oven; bake until

the potatoes are tender and the top is golden

brown, about 20 more minutes.

5. Let the potatoes cool 5 minutes in the skillet,

then run a small knife around the edge to loosen.

Set an inverted serving plate on top of the skillet

and carefully flip the potatoes onto the plate

(fig. C). Season with salt and pepper.

LATKES WITH CELERY AND HERBSACTIVE: 50 min l TOTAL: 50 min l MAKES: about 12 latkes

3 large russet potatoes (about 1½ pounds), peeled1 onion1 clove garlic, finely gratedKosher salt ½ teaspoon freshly grated nutmegFreshly ground pepper¼ cup finely chopped celery

(use the inner stalks and leaves) ¼ cup finely chopped fresh parsley1 large egg, lightly beaten¼ cup all-purpose flourPeanut oil or chicken fat, for fryingApplesauce and/or sour cream, for serving (optional)

1. Grate the potatoes and onion on the large

holes of a box grater into a colander; add the

garlic and 1½ teaspoons salt and toss. Let sit

5 minutes, then wrap in a clean kitchen towel

and wring out as much liquid as possible (fig. A). Transfer the potato mixture to a large bowl.

2. Add the nutmeg, ½ teaspoon pepper and all but

about 1 tablespoon each of the chopped celery and

parsley to the bowl. Add the egg and flour and stir

until combined. Form ¼ cupfuls of the potato mixture

into balls, then flatten between your palms to make

thin 2-inch patties (fig. B); transfer to a plate.

3. Preheat the oven to 325̊ and line a baking sheet

with paper towels. Heat about ¼ inch of peanut oil in a

large nonstick skillet over medium-high heat; working

in batches, add the latkes and fry until golden brown,

about 5 minutes per side (fig. C). Remove to the

prepared baking sheet to drain, then transfer to the

oven to keep warm while you cook the next batch.

4. Season with salt and top with the reserved celery

and parsley. Serve with applesauce and/or sour

cream. (The latkes can be fried up to 2 hours ahead;

reheat on a paper towel–lined baking sheet at 325̊ ,

10 to 15 minutes.)


C

A

B

HolidayCooking

POTATO PUFFS ACTIVE: 50 min l TOTAL: 1 hr 15 min l SERVES: 8


C

A

B

1. Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to

a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain.

Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.

2. Combine the milk, butter, ½ teaspoon salt and ¼ cup water in a medium saucepan and

bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden

spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring,

until the mixture comes together and pulls away from the side of the pan, about 1 minute.

Continue stirring until the mixture is slightly shiny, about 4 more minutes (fig. A). 3. Transfer the mixture to a stand mixer and beat with the paddle attachment on

medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg

and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until

creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with

a ½-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about

24 mounds (1 to 1½ inches each) of the potato mixture on the parchment. Cut the parchment

between the mounds with a paring knife so each puff sits on its own piece of paper (fig. B). 4. Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325̊ .

Working in batches, carefully invert each puff into the oil, leaving it on the parchment.

The parchment will fall off as the puffs cook; remove with tongs (fig. C). Fry until golden,

turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels;

season with salt.

2 large russet potatoes (about 1 pound), peeledKosher or sea salt¼ cup whole milk 4 tablespoons unsalted butter

½ cup all-purpose flour1 large egg plus 3 egg yolks Peanut or vegetable oil, for deep-frying (about 8 cups)

ROSEMARY–OLIVE OIL POTATO CHIPSACTIVE: 15 min l TOTAL: 35 min

MAKES: about 5 cups

Olive oil, for frying (about 4 cups)Vegetable oil, for frying (about 4 cups)3 large russet or Yukon gold

potatoes (about 1½ pounds)2 cloves garlic 1 sprig rosemaryKosher salt

1. Fill a large pot with about 1½ inches of equal

parts olive oil and vegetable oil. Line a baking

sheet with paper towels.

2. Slice the potatoes on the thinnest setting

of a mandoline (they should be almost

see-through). Lay the slices on a clean

kitchen towel in a single layer and pat dry

with paper towels (fig. A). One at a time,

transfer the slices to the cold oil (starting

with cold oil keeps the potatoes from sticking

to one another). If the potatoes are not

completely submerged, add more oil to cover.

Add the garlic and rosemary to the pot.

3. Turn the heat to medium high and

cook, undisturbed, 5 minutes (fig. B). Stir

the potatoes once to make sure they are

not sticking to the bottom, then let fry,

undisturbed, until golden, 18 to 20 minutes.

Remove the chips with a strainer and drain

on paper towels (fig. C). Season with salt.

A B C

HolidayCooking


ADVERTISEMENT

Holidays are simply better with a dollop of Daisy.

SAVORY SWEET POTATO CASSEROLE DAISY BRAND SOUR CREAM CHOCOLATE CAKE

WARM & CREAMY BACON DIP EASY POTATO CASSEROLE

SAVORY SWEET POTATO CASSEROLE

Prep Time: 15 Minutes • Total Time: 40 Minutes • Serves: 6 (¾ cup per serving)

INGREDIENTS: 3 tablespoons plus1 teaspoon butter ½ cup chopped onion 1 garlic clove, minced 29 ounce can sweet

potatoes, drained

¹⁄³ cup Daisy Sour Cream ¼ cup loosely packed fresh parsley ¾ cup dry panko breadcrumbs ¼ cup grated parmesan cheese

DIRECTIONS: Heat the oven to 350°. Using 1 teaspoon of butter, grease a shallow 1-quart casserole. Melt 1 tablespoon of the butter in a small nonstick skillet. Add the onion and garlic. Cook over medium heat for 2 minutes or until tender, stirring frequently. Place the sweet potatoes, sour cream and onion/garlic mixture in a food processor fi tted with a metal blade. Process the mixture for 20 seconds or until smooth, stopping the machine and scraping down the sides if necessary. Add the parsley. Pulse 4 or 5 times or until the parsley is chopped. Spread the potato mixture in the casserole dish. Place the remaining 2 tablespoons of butter in a small microwavable bowl; microwave on High for 30 seconds or until melted. Add the breadcrumbs and parmesan cheese to the melted butter; mix well. Sprinkle the mixture over the potatoes. Bake the casserole for 25 to 30 minutes or until thoroughly heated and the breadcrumbs are golden brown.

DAISY BRAND SOUR CREAM CHOCOLATE CAKE

Prep Time: 30 Minutes • Total Time: 2 Hours • Serves: 12

INGREDIENTS: ¾ cup vegetable oil1 egg2 teaspoons vanilla extract1 cup packed light brown sugar½ cup granulated sugar2 (1-oz) squares semi-sweet

baking chocolate, melted

2 cups all-purpose fl our1 cup unsweetened cocoa powder1 tablespoon baking soda½ teaspoon salt1 cup warm water1 cup Daisy Sour Cream

DIRECTIONS: Heat oven to 350°. In a large mixer bowl beat vegetable oil, egg and vanilla for 1 minute at medium speed; add sugars and beat 1 minute; add melted chocolate and beat 1 minute.

Combine fl our, cocoa powder, baking soda and salt, in a small bowl, then add to chocolate mixture alternately with water, beating well after each addition. Add sour cream and mix well. Pour into two greased and fl oured 8-inch round pans and bake 30 to 35 minutes. Cool for 10 minutes, then remove from pans to cool completely before frosting.

Find the chocolate frosting recipe at daisybrand.com/cake.

Prep Time: 5 Minutes • Total Time: 35 Minutes • Serves: 15 (5 Tbsp per serving)

WARM AND CREAMY BACON DIP

INGREDIENTS: 8 ounces cream cheese, softened 2 cups Daisy Sour Cream 3 ounces bacon bits 2 cups shredded cheddar cheese 1 cup chopped green onion

DIRECTIONS: Preheat the oven to 400°. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25 to 30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips. *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400° oven for 30 minutes.

EASY POTATO CASSEROLE

INGREDIENTS: 28 ounce package frozen potatoes O’Brien

with peppers and onions, thawed 10.75 ounce can cream of mushroom soup ½ cup 2% milk ½ cup Daisy Sour Cream 1 cup shredded sharp cheddar cheese 1 cup shredded Swiss cheese 1 cup shredded muenster cheese 2 tablespoons dry panko breadcrumbs 2 teaspoons butter, melted

DIRECTIONS: Heat the oven to 350°. Spray a 2-quart casserole with cooking spray. In a large bowl, combine all ingredients except the bread crumbs and butter until well mixed. Spoon the mixture into the casserole dish. Mix the breadcrumbs and melted butter; sprinkle over the potatoes. Bake the casserole for 50 to 60 minutes or until bubbly and potatoes are tender.

*Tip: Try baking in individual serving dishes for a festive twist. Reduce the baking time to 40 minutes.

Prep Time: 15 Minutes • Total Time: 1 Hour 5 Minutes • Serves: 12 (²⁄³ cup per serving)

Visit daisybrand.com for additional recipes. Visit daisybrand.com for additional recipes.

Visit daisybrand.com for additional recipes. Visit daisybrand.com for additional recipes.

Holidays are simply better with a dollop of Daisy.

ADVERTISEMENT

http://daisybrand.com




http://daisybrand.com/cake

YOU NEVER KNOW WHAT’S IN STOREADVERTISEMENT

http://FoodNetwork.com/GROCERYGAMES

COOKIES GET SPARKLIER WITH MTurn plain sugar cookies into sparkling holiday lights:

Just roll out the dough, decorate with M&M’S®

Brand MINIS Chocolate Candies and use licorice

laces to string them together. Go to BrightIdeas.com

for the full recipe.

PRETZELS GET TURNED INTO REINDEER ANTLERS WITH MHere’s a delicious (and fun-to-make) treat the whole

family will enjoy.

INGREDIENTS13/4 cups DOVE® Chocolate3/4 cup M&M’S® Brand MINIS

Chocolate Candies

1 bag pretzel sticks, broken

into various sized pieces

Reynolds Parchment Paper

DIRECTIONSSTEP 1: Remove 3/4 cup red and green M&M’S®

Brand MINIS Chocolate Candies and set aside

for decoration. STEP 2: Line a baking sheet with

Reynolds Parchment Paper. STEP 3: Melt the DOVE®

Chocolate in a bowl set over a saucepan of boiling

water. Stir the mixture as it melts. When smooth, turn

off the heat. STEP4: Once all the chocolate is melted,

dip the pretzel pieces one at a time and arrange

them on the prepared baking sheet into an antler

shape. Place the M&M’S® Brand MINIS Chocolate

Candies on each antler as it is fi nished. STEP 5:

Repeat until all the antlers are fi nished. STEP 6: Let

the chocolate cool completely and get fi rm. You

can refrigerate to fi rm the chocolate more quickly.

STEP 7: Once fi rm, remove them from the Reynolds

Parchment Paper. STEP 8: If desired, wrap each one

in a sheet of cellophane, tied with a ribbon, or simply

put them on a cookie plate.

®/™ trademarks ©Mars, Incorporated 2013

GINGERBREAD HOUSES GET

PRETTIER WITH MM&M’S® Brand Chocolate Candies

are a vital part of gingerbread house construction! Use them as “shingles” for your roof, to line the walkway or

rim the “frozen” pond.

When you add colorful, delicious M&M’S® Brand Chocolate Candies to

your holiday treats, you end up with a season that’s oh-so-much sweeter.

Just try it. Your family and friends will say “thank you”—and “yum!”

Visit BrightIdeas.com for lots of yummy, delicious recipes.

http://BrightIdeas.com

http://BrightIdeas.com

®/TM

trademarks ©

Mars, Incorporated 2013

©

holidays are better with &

#betterwithmms

Ina Garten’s secret to a fabulous night is surprisingly simple: good friends, good drinks and one super-easy recipe.

ParisNEW

YEAR’S EVEIN

PHOTOGRAPHS BY BEATRIZ DA COSTA


H

INA GARTEN’S LEMON CAPELLINI WITH CAVIARACTIVE: 5 min l TOTAL: 15 min

SERVES: 6

Olive oil, for cooking the pasta

1 pound dried capellini

½ pound unsalted butter, melted

Zest and juice of 2 lemons

1 teaspoon kosher salt

1 teaspoon freshly ground

white pepper

150 grams very good black caviar

Zest of 1 lemon, for garnish

1. Drizzle some olive oil in a large pot of

boiling salted water, add the capellini

and cook al dente. Drain quickly, leaving

a little water with the capellini. Quickly

toss the capellini with the melted butter,

lemon zest, lemon juice, salt and pepper.

2. Place one serving of pasta on each

plate and top with a large dollop of fresh

caviar. Garnish with grated lemon zest.

Serve immediately.

Here’s consolation to those

of us who always worry that

our New Year’s Eve plans aren’t

fabulous enough: Ina Garten

used to feel the same way.

“Expectations are too high,”

she says. So she decided a

while back to simplify. Every year,

she and her husband, Jeffrey, meet friends

for cocktails, then head back to their Paris

apartment for an easy dinner and, believe

it or not, a store-bought dessert. Granted,

this is Paris, so even the mundane is

extraordinary: whisky sours at a gorgeous

spot like Hotel Le Meurice near the

Louvre, and dessert from the world-class

La Pâtisserie des Rêves. Nevertheless,

her plan is one we can all reenact at home.

And her main course would seem special

anywhere: lemony buttered pasta topped

with caviar. It’s done in minutes, which

leaves that much more time to spend

with good friends.

Ina says osetra caviar tends to

be the best quality for the money.

Look for malossol, which means “little salt.”

FOO

D P

HO

TO

: KA

NA

OK

AD

A; F

OO

D S

TY

LIN

G: C

YD

RA

FTU

S M

CD

OW

ELL

; PR

OP

ST

YLI

NG

: MA

RIN

A M

ALC

HIN

.

RE

CIP

E F

RO

M T

HE

BARE

FOO

T CO

NTE

SSA

CO

OKB

OO

K. C

OP

YR

IGH

T ©

19

99

BY

IN

A G

AR

TE

N. B

Y A

RR

AN

GE

ME

NT

WIT

H C

LAR

KS

ON

PO

TT

ER

/P

UB

LIS

HE

RS

.

http://jimmydean.com

Your piehole just smiled.

Try our tasty twist on tradition: Limited Edition Pringlesn P

©®™

201

3 Pr

iriPrin

glngl

ngl

ngle

s eseLL

CCL

Put out a sweet advent calendar. Then, try candy-cane desserts and dozens of holiday cookies.

.

Count on ItMake your own candy

advent calendar in minutes:

Just buy two 12-packs of

candy canes and slide a

numbered tag onto each

one. We used jewelry tags

(available at craft stores)

and miniature clear hair

bands to label these. Hang

all 24 over a glass container

and give out one a day until

Christmas —or save a few

to turn into the candy cane

desserts on page 189.


CelebratePHOTOGRAPH BY MELISSA PUNCH

DON’T FEAR THE CLEANUPP U T E A S Y - O F F O N Y O U R S H O P P I N G L I S T

WHEN IT COMES TO TACKLING TOUGH BAKED-ON GREASE,

THE LEADING PRIVATE LABEL OVEN CLEANERS JUST CAN’T COMPARE.

EASY-OFF® HEAVY DUTY IS FASTER.* EASY-OFF® FUME FREE IS 5X STRONGER.†

WITH EASY-OFF ON YOUR SHOPPING LIST, YOU CAN SPEND MORE TIME

ENJOYING THE HOLIDAYS AND LESS TIME WORRYING ABOUT THE MESS.

© 2013 RB*AT REMOVING BAKED-ON GREASE ON VERTICAL SURFACES VS. THE LEADING PRIVATE LABEL BRANDS†AT REMOVING BAKED-ON GREASE ON HORIZONTAL SURFACES VS. THE LEADING PRIVATE LABEL BRANDS

Make a spectacular holiday dessert—inspired by candy canes!

CandyPHOTOGRAPHS BY JOHNNY MILLER

Land


CANDY CANEPavlova FOO

D S

TY

LIN

G: S

US

AN

SP

UN

GE

N; P

RO

P S

TY

LIN

G: M

AR

INA

MA

LCH

IN.

Peppermint Layer Cake W I T H C A N D Y C

AN

E F

RO

S T I N G


Tart CANDY CANE C

HO

CO

LATE


CANDY CANE Croquembouche


CANDY CANE PAVLOVAACTIVE: 1 hr l TOTAL: 2 hr (plus cooling) l SERVES: 8 to 10

2 pints vanilla ice cream

1 teaspoon peppermint extract

¼ cup crushed candy canes, plus more for topping

4 large egg whites

1¼ cups superfine sugar

Pinch of salt

Red food coloring

1. Prepare the ice cream: Let the ice cream soften

slightly at room temperature, 5 minutes. Transfer to a

stand mixer fitted with the paddle attachment and beat

until creamy but not melted, about 1 minute. Add

½ teaspoon peppermint extract and the crushed

candy canes and beat until just incorporated, about

30 seconds. Transfer to a small metal baking dish or

loaf pan, cover and freeze until firm, 1 to 2 hours.

2. Meanwhile, preheat the oven to 300˚ and line a

baking sheet with parchment paper. Using a bowl or

cake pan as a guide, trace an 8-inch circle onto the

parchment with a pencil, then flip the parchment over

(the circle should still be visible); set aside.

3. Make the meringue: Fill a medium saucepan with

1 to 2 inches of water and bring to a simmer over

medium-high heat; remove from the heat. Combine

the egg whites, sugar and salt in a large heatproof bowl

and set over the hot water (do not let the bowl touch

the water). Whisk until the egg whites are foamy

and hot, about 5 minutes. Remove the bowl from the

pan and beat with a mixer on medium speed until

stiff and shiny, about 10 minutes. Beat in the remaining

½ teaspoon peppermint extract until combined.

4. Transfer the meringue to a pastry bag fitted with

a ½-inch round tip. Pipe in a tight spiral onto the

prepared parchment-lined baking sheet, starting in

the middle of the circle and working toward the outer

edge. Pipe more meringue around the outer edge of the

circle to build up the side about 2 inches high. Dip a

small paintbrush or toothpick in the food coloring, then

drag it around the meringue spiral to create streaks.

Repeat several times.

5. Bake until the meringue is just firm but not brown,

about 1 hour. (If it starts browning, reduce the oven

temperature to 275 .̊) Transfer to a rack and let cool

completely. (The meringue will continue to harden as it

cools.) Carefully invert the meringue onto a platter and

gently peel off the parchment. Invert again and set on

the platter. Top with scoops of the prepared peppermint

ice cream and sprinkle with more crushed candy canes.

Freeze until ready to serve, up to 2 days.

PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTINGACTIVE: 1 hr 15 min l TOTAL: 3 hr l SERVES: 8 to 10

FOR THE CAKE

1½ sticks unsalted butter, at room temperature, plus more for the pans

2 cups sifted cake flour (sift first, then measure), plus more for dusting

1½ teaspoons baking powder

¾ teaspoon salt

¾ cup whole milk, at room temperature


½ teaspoon peppermint extract

1½ cups sugar

3 large egg whites, at room temperature

FOR THE FROSTING

1½ cups sugar

½ cup light corn syrup

6 large egg whites

Pinch of salt

½ teaspoon vanilla extract


¼ cup crushed candy canes,

plus more for topping

1. Make the cake: Position racks in the middle and lower thirds of the oven

and preheat to 350 .̊ Lightly butter three 8-inch-round cake pans and line

the bottoms with parchment paper; butter the parchment and dust with

flour, tapping out the excess. Sift the flour, baking powder and salt into a

medium bowl. Combine the milk and the vanilla and peppermint extracts

in a small bowl; set aside.

2. Beat the butter in a large bowl with a mixer on medium speed until smooth,

about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to

high and continue beating until light and fluffy, about 5 minutes.

3. Reduce the mixer speed to low and add the flour mixture in 3 additions,

alternating with the milk mixture, beginning and ending with the flour mixture,

until just combined. Scrape down the side of the bowl, then increase the mixer

speed to medium and beat until smooth, about 5 more minutes.

4. In a separate large bowl (using clean beaters), beat the egg whites with a

mixer on high speed until foamy. Gradually add the remaining ½ cup sugar and

continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber

spatula, gently fold the whites into the batter in 3 additions until combined.

5. Divide the batter evenly among the prepared pans. Bake, switching the position

of the pans about halfway through, until a toothpick inserted into the center comes

out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run

a knife around the edges and invert onto racks to cool completely. Peel off the

parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store

at room temperature.)

6. Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and

bring to a simmer over medium-high heat. Combine the sugar, corn syrup,

egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the

saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves

and the mixture registers 165˚ on a candy thermometer, about 8 minutes. Remove

the bowl from the pan and beat with a mixer on medium speed until soft peaks

form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and

cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat

until combined, 1 more minute.

7. Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on

top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake

layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed

candy canes. Top with the final cake layer, then frost the top and side of the cake

with the remaining frosting. Sprinkle more crushed candy canes on top.

© Procter & Gamble Inc., 2013 ORAL-14647

SOME FRIDAY NIGHTINTO TUESDAY.

THROW

The ultimate combination ofCrest Clean & Scope Fresh creates chemistry.

bination ofh creates chemistry.

life opens up when you do


CANDY CANE CHOCOLATE TARTACTIVE: 55 min l TOTAL: 2 hr 45 min l SERVES: 12

FOR THE CRUST

1 9-ounce package chocolate wafer cookies

¼ cup granulated sugar

1 stick unsalted butter, melted

Cooking spray

FOR THE FILLING

2 cups whole milk

4 large egg yolks

½ cup granulated sugar

3 tablespoons cornstarch

¼ teaspoon salt

6 ounces semisweet chocolate, finely chopped

2 ounces mint-flavored chocolate (such as Andes),

finely chopped

2 tablespoons unsalted butter, cut into small pieces

FOR THE TOPPING

2 cups cold heavy cream

2 tablespoons confectioners’ sugar


Red sanding sugar, for sprinkling (optional)

1. Make the crust: Position a rack in the lower third of the

oven and preheat to 375 .̊ Pulse the cookies and granulated

sugar in a food processor until finely ground. Add the

melted butter and pulse until combined.

2. Lightly coat a 9-inch tart pan with a removable bottom

with cooking spray. Press the crumb mixture into the

bottom and up the side of the pan. Bake until set, about

15 minutes, then transfer to a rack to cool completely.

3. Meanwhile, make the filling: Heat the milk in a saucepan

over medium-high heat until it starts simmering, then

remove from the heat. Whisk the egg yolks, granulated

sugar, cornstarch and salt in a medium bowl until combined.

Gradually whisk one-third of the warm milk into the egg

mixture, then pour into the saucepan with the remaining

milk. Cook over medium heat, whisking constantly, until

the mixture starts to bubble and thicken, about 3 minutes.

Continue boiling, whisking, until the mixture is thick like

pudding, about 2 more minutes. Remove from the heat, then

whisk in the semisweet and mint-flavored chocolate and

the butter. Pour into the prepared crust and spread evenly.

Refrigerate until set, about 1½ hours.

4. Right before serving, beat the heavy cream, confectioners’

sugar and peppermint extract in a medium bowl with a mixer

on medium speed until soft peaks form. Spread the whipped

cream on the tart and sprinkle with sanding sugar.

CANDY CANE CROQUEMBOUCHEACTIVE: 2 hr l TOTAL: 3 hr l SERVES: 16

FOR THE PASTRY PUFFS


1 teaspoon granulated sugar

¼ teaspoon salt

1 cup all-purpose flour

3 large eggs

FOR THE FILLING

10 ounces white chocolate, finely chopped

⅔ cup heavy cream

¼ teaspoon peppermint extract

1 16-ounce container mascarpone cheese

FOR THE ICING

2½ cups confectioners’ sugar,


¼ cup whole milk,

plus more if needed

Crushed candy canes, for topping

1. Make the pastry puffs: Preheat the oven to 450˚ and line 2 baking sheets

with parchment paper. Bring 1 cup water, the butter, granulated sugar and salt

to a boil in a medium saucepan. Remove from the heat and sift the flour directly

into the pan; stir with a wooden spoon until a paste forms. Return to medium

heat and cook, stirring constantly, until the paste is shiny and pulls away from

the side of the pan, about 3 minutes.

2. Transfer to a stand mixer fitted with the paddle attachment and beat on

medium speed to cool slightly, about 2 minutes. Beat in 1 egg until incorporated,

then beat in 1 more egg. Whisk the third egg in a small bowl, then beat into the

dough, 1 tablespoon at a time, until just smooth and tight. (You may not need all

of the third egg.)

3. Transfer the dough to a pastry bag fitted with a ¼-inch round tip. Pipe 1¼-inch

rounds of dough onto the prepared baking sheets, about 1 inch apart; you should

have about 50 puffs. (Alternatively, drop the dough in small mounds onto the

baking sheets with a spoon.) Smooth the dough peaks with a dampened finger,

then transfer to the oven and bake until puffed, 10 minutes. Reduce the oven

temperature to 350̊ and continue baking until golden, 5 more minutes. Turn

off the oven but leave the puffs inside to dry out, 5 to 7 more minutes. Remove

from the oven and pierce a small hole in each puff with a paring knife to let steam

escape; transfer to a rack to cool completely.

4. Make the filling: Put the white chocolate in a medium heatproof bowl.

Bring the heavy cream to a boil in a small saucepan, then pour it over the

chocolate. Gently whisk until smooth and cool, about 7 minutes; whisk in

the peppermint extract. Stir in the mascarpone until combined. Cover and

refrigerate until thick enough to pipe, about 30 minutes. Transfer to a large

pastry bag fitted with a ¼-inch round tip.

5. Insert the tip of the pastry bag into the hole in each puff and pipe in the

filling. Transfer the filled puffs to a baking sheet; refrigerate at least 30 minutes

or up to 2 hours.

6. Make the icing: Whisk the confectioners’ sugar and milk in a large bowl until

smooth. Assemble the croquembouche: Dip the bottom of a puff into the icing,

letting the excess drip off. Transfer the puff to a platter, icing-side down.

Repeat with more puffs, arranging them side-by-side in a 7-inch circle. Fill in

the circle with more puffs to stabilize the base of the tower. Continue building

a conical tower of puffs, using the icing to hold them in place. (If the icing

becomes too thick, whisk in more milk, 1 teaspoon at a time.)

7. Dust the croquembouche with confectioners’ sugar and sprinkle with crushed

candy canes; chill until set, about 15 minutes.

Croquembouche (pronounced

kroh-kuhm-BOOSH) is a tower of cream

puffs. We used icing instead of the usual

caramel to hold it together.

TysonAnytizers.com

®/©

2013 Tyso

n Fo

od

s Inc.

I’M IN THE FRIDGE-RAIDIN’ BUSINESS,

AND BUSINESS IS BOOMING.Satisfy your hungry teen with Tyson® Any’tizers® snacks. Got an afterschool feeding frenzy heading your way?Keep them satisfied with Tyson® Any’tizers snacks.Made with all white meat, they’re the warm, protein-packed way to hold ’em over until dinner.

http://TysonAnytizers.com

A lot can go wrong during the holidays.

This recipe won’t.

Pierce cake with skewer at 1/2-inch intervals, poking skewer through

cake to bottom of pan.

Add boiling water to gelatin mix in small bowl; stir 2 min. until completely

dissolved. Stir in cold water; spoon over cake. Refrigerate 1 hour.

Meanwhile, make curls from semi-sweet chocolate.

Invert cake onto platter. Cut cake horizontally in half. Spread bottom

half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top

cake layer. Frost cake with remaining COOL WHIP. Garnish with remaining

pie filling and chocolate curls.

3

2

1

PREP: 20 min. MAKES: 12 servings2 cups thawed

Whipped Topping, divided1 loaf (16 oz.) frozen pound cake

thawed, room temperature3/4 cup boiling water

1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin1/4 cup cold water

1 oz. Semi-Sweet Chocolate1-1/2 cups cherry pie filling, divided

1-2-3 Cherry Poke CakeJust one of 11 easy holiday recipes available at Jello.com/Recipes

© 2013 KRAFT FOODS GROUP INC.

http://Jello.com/Recipes

Whip up a few of these simple sweets for the holidays.PHOTOGRAPHS BY JUSTIN WALKER

Tropical Snowballs

Butter Pecan Toffee

No.47

No.2

50 TreatsNo-Bake

Eggnog Truffles

Unrolled Cannoli

Chocolate Almonds

No.50

No.38

No.49


FOO

D S

TY

LIN

G: L

IZA

JE

RN

OW

; PR

OP

ST

YLI

NG

: KA

ITLY

N D

U R

OS

S.

Hazelnut Brownies

Rainbow Petits Fours

Raspberry Cheesecake Bites

No.8

No.36

No.40

PHOTOGRAPHS BY

JUSTIN WALKER

DECEMBER 2013 ● FOOD NETWORK MAGAZINE

1. Rocky Road Bark Chop 1 pound semisweet chocolate; melt three-quarters of the chopped chocolate in the microwave,stirring every 30 seconds. Stir in 1 tablespoonshortening and the remaining chocolate until smooth. Spread thinly on a parchment-lined baking sheet; sprinkle with 1 cup mini marshmallows and ½ cup chopped peanuts. Let set; break apart.

2. Butter Pecan Toffee Combine 1 stick butter, ¾ cup sugar and 1 tablespoon cornsyrup in a saucepan over medium heat;cook, stirring occasionally, until brown (305̊on a candy thermometer). Arrange 20 teabiscuits side by side on a large butteredfoil-lined baking sheet; pour the sugarmixture on top and sprinkle with chopped toasted pecans. Chill until firm; break apart.

3. Chocolate-Almond Toffee Make Butter Pecan Tofee (No. 2). After pouring the sugar mixture over the biscuits,immediately sprinkle with 3 ounces chopped bittersweet chocolate. Let melt, then spread. Top with toasted sliced almonds instead of pecans.

4. Matzo Toffee Make Butter Pecan Tofee (No. 2), using 3 matzo sheets instead of thebiscuits. Top with flaky sea salt instead of nuts.

5. Sticky Toffee Chews Pulse 1 cup each pitted dates and broken shortbread cookies, ¾ cup walnuts and 2 tablespoons each brown sugar and honey in a foodprocessor until smooth. Form into 1-inchballs; flatten into rounds and press a walnut half into the centers. Chill until firm.

6. Toffee Marshmallows Melt 8 ounces chopped milk chocolate; dip jumbomarshmallows (one 10-ounce bag) partwayin the chocolate, then sprinkle with tofee bitsand chopped peanuts. Chill until firm.

7. S’mores Squares Melt 4 ounces chopped semisweet chocolate; spread on12 graham cracker squares. Top with minimarshmallows. Chill until firm; break apart.

8. Hazelnut Brownies Crush 26 vanillawafers and 1 sleeve chocolate graham crackers in a food processor. Add ¾ cup jarred dulce de leche, 8 ounces melted bittersweet chocolate and ¼ cup chopped toasted hazelnuts; pulse until smooth. Press into a buttered foil-lined 8-inch-square pan. Press ¼ cup more nuts on top. Chill until firm, then cut into squares.

9. Pecan-Praline Brownies Make Hazelnut Brownies (No. 8), replacing the dulce de leche with butterscotch sauce and the hazelnuts with pecans. Press ½ cup tofee bits into the top along with the nuts.

10. Kettle Corn Brownies Make Hazelnut Brownies (No. 8), replacing the hazelnuts with crushed kettle corn. Topwith ½ cup kettle corn instead of nuts.

11. Salty-Sweet Crispy Treats Melt ½ stick butter in a saucepan; addone 10-ounce bag mini marshmallows andstir until smooth. Stir in 3 cups each crisp rice cereal and broken thin pretzel sticks. Press into a buttered 9-by-13-inch pan. Let set, then cut into bars.

12. Magic Bars Melt ½ stick butter ina saucepan; add 4 cups mini marshmallows and stir until smooth. Roughly chop 1 sleeve graham crackers and add to the pan along with 1 cup each mini marshmallows, chopped pecans, shredded coconut and chocolate chips. Press into a buttered 9-by-13-inch pan. Let set, then cut into bars.

13. Mexican Chocolate Tarts Mix ¾ cup chocolate-hazelnut spread, ¼ teaspoon cinnamon and a pinch eachof salt and cayenne. Spoon into small cup-shaped tortilla chips; top with whipped cream and more cinnamon.

14. English Pudding Petits Fours Mix½ cup each mascarpone and confectioners’sugar with 1 tablespoon dry sherry. Cut pound cake into 1-inch cubes; top each with the mascarpone and a raspberry.

50 No-Bake Treats

FOO

D S

TY

LIN

G: L

IZA

JE

RN

OW

; PR

OP

ST

YL

ING

: KA

ITLY

N D

U R

OS

S.

FOOD NETWORK MAGAZINE ● DECEMBER 2013

15. Brandied Kumquat Cakes Simmer

2 cups kumquats and ½ cup each brandy

and sugar in a saucepan over medium heat

until syrupy, about 15 minutes. Cut pound

cake into 1-inch cubes; top each with a

kumquat and skewer with a toothpick. Let

stand 5 minutes so the syrup soaks in.

16. Dulce de Leche Petits Fours

Slice a thawed frozen pound cake (crusts

removed) lengthwise ¼ inch thick. Stack

3 slices with dulce de leche in between.

Repeat with the remaining pound cake.

Cut into triangles; dip 1 side of each in

melted white chocolate and dust with

cocoa powder. Chill until set.

17. Cherry-Pistachio Petits Fours

Make Dulce de Leche Petits Fours (No. 16),

replacing the dulce de leche with cherry

preserves. Sprinkle with chopped pistachios

instead of cocoa powder.

18. Chocolate Butter Wafers Melt

4 ounces chopped semisweet chocolate

and spread on round butter crackers (such

as Ritz); top with chopped pistachios and

chopped dried apricots.

19. Chocolate Vanilla Wafers Melt


and spread on vanilla wafers; top with

toasted pepitas, sliced almonds and

dried cranberries.

20. Chocolate-Raspberry Wreaths

Melt 4 ounces chopped white chocolate;

dip the bottoms of 2 pints raspberries in

the chocolate and arrange around the edge

of round sugar cookies. Drizzle with more

melted white chocolate. Chill until set.

21. Sparkly Buckeyes Beat 1½ cups

confectioners’ sugar, 1 cup crunchy peanut

butter, 2 tablespoons room-temperature

butter and a pinch of salt with a mixer.

Form into 1-inch balls. Dip the tops in

melted semisweet chocolate and sprinkle

with sanding sugar. Chill until firm.

22. Gingerbread Pops Pulse 14 crumbled

gingersnaps, ½ cup each confectioners’

sugar and cookie butter (speculoos spread),

¼ cup chopped candied ginger and

½ stick room-temperature butter in a food

processor. Form into 1½-inch balls. Roll in

confectioners' sugar, insert a lollipop stick

into each and chill until firm.

23. Manhattan Bourbon Balls

Microwave 1 cup dried sour cherries and

¼ cup bourbon, 3 minutes. Pulse 52 vanilla

wafers in a food processor until ground.

Add the cherry-bourbon mixture, ½ cup

confectioners’ sugar, 1 tablespoon dark

corn syrup and a pinch of salt; pulse until

combined. Form the mixture into 1-inch

balls and skewer each with a cocktail pick.

Chill until firm.

24. Spiced Orange Truffles Bring

½ cup heavy cream and 2 tablespoons

butter to a boil in a saucepan; pour over

8 ounces finely chopped bittersweet

chocolate and stir until melted. Stir in

2 tablespoons orange-flavored liqueur and

a pinch each of cardamom and salt. Chill

until firm. Scoop and roll into 1-inch balls;

roll in crushed orange-flavored cookies (such

as Anna's) or vanilla wafers. Chill until set.

25. Mocha Truffles Make Spiced

Orange Trufes (No. 24), replacing the

orange liqueur with espresso and the

crushed cookies with finely chopped

chocolate-covered espresso beans.

26. Coconut Truffles Make Spiced

Orange Trufes (No. 24), replacing the

orange liqueur with coconut rum and

the crushed cookies with sweetened

shredded coconut.

27. Chocolate-Dipped Clementines

Peel and separate 2 clementines into

sections. Melt 4 ounces chopped white

chocolate; dip the clementines halfway in

the chocolate and roll in chopped pistachios.

Chill until set.

50 No-Bake Treats


28. Tropical Clementines Make

Chocolate-Dipped Clementines (No. 27),

rolling them in chopped toasted almonds

and toasted shredded coconut instead

of pistachios.

29. Apple-Oatmeal Cookies Melt

½ stick butter in a medium saucepan over

medium heat; stir in ½ cup each sugar

and grated peeled apple, and ¼ teaspoon

each ground cinnamon, nutmeg and vanilla

extract. Simmer 1 minute, then stir in

1½ cups rolled oats. Scoop the mixture by

heaping tablespoonfuls and sprinkle each

with sea salt; flatten into rounds and chill

until set.

30. Nutty Oatmeal Cookies Pulse

1½ cups each rolled oats and pecans, 1 cup

pitted dates, ½ cup smooth peanut butter,

¼ cup pure maple syrup and ¼ teaspoon

each kosher salt and ground cinnamon in a

food processor until combined. Form into

1-inch balls; flatten into rounds and chill

until set.

31. Oatmeal–Chocolate Chip Cookies

Make Nutty Oatmeal Cookies (No. 30),

stirring in ½ cup mini chocolate chips before

forming into balls.

32. Stuffed Apricots Beat 2 ounces

almond paste, 2 tablespoons each

mascarpone and confectioners’ sugar,

1 tablespoon room-temperature butter

and ⅛ teaspoon each almond extract and

vanilla extract with a mixer. Use a paring

knife to cut a pocket in about 30 dried

apricots; pipe the almond-mascarpone

filling into the pockets. Chill until set.

33. Stuffed Figs Use a paring knife

to cut a pocket in the side of about 24 dried

figs. Tuck a small thin strip of orange zest,

a blanched almond and a small piece of

bittersweet chocolate into each pocket.

Dip the bottoms of the figs in 4 ounces

melted bittersweet chocolate and chill on a

parchment-lined baking sheet until set.

34. Anisette-Almond Balls Crush one 6-ounce package anisette

biscotti in a food processor. Add ⅓ cup

confectioners’ sugar, ¼ cup chopped

toasted almonds and 2 tablespoons each

melted butter, corn syrup, milk and chopped

candied orange peel and pulse until

smooth. Form into 1-inch balls and roll in

confectioners’ sugar.

35. Sesame Balls Make Anisette-

Almond Balls (No. 34), replacing the

almonds with toasted sesame seeds. Roll

in a mixture of toasted sesame seeds and

confectioners' sugar.

36. Rainbow Petits Fours Pulse one

7-ounce tube almond paste, the grated

zest of 1 orange, 3 tablespoons orange

juice and 1 teaspoon vanilla extract in

a food processor until combined. Add

one crumbled 11-ounce pound cake and

½ teaspoon almond extract; pulse until

combined. Divide the mixture into 3 equal

portions and tint each with food coloring

(1 red, 1 yellow and 1 green). Pat each color

into a 5½-inch square and stack on top of

one another. Cut into ¾-inch squares. Melt


and stir in 1 tablespoon shortening. Dip

the squares in the chocolate to coat.

Chill until set.

37. Fruitcake Bonbons Mash 2 cups

crumbled fruitcake with 2 tablespoons

milk. Roll into 1-inch balls. Melt 6 ounces

chopped bittersweet chocolate; dip the

balls halfway in the chocolate and place

chocolate-side down on parchment paper.

Chill until set. Roll the other side in crushed

gingersnaps; chill.

38. Unrolled Cannoli Beat ¼ cup each

ricotta, mascarpone and confectioners’

sugar with a mixer until smooth. Spread

the mixture onto large wafe cookies and

top each with mini chocolate chips, a pinch

each of cinnamon and sugar and some

grated orange zest.

50 No-Bake Treats

No.50

No.47


39. PB&J Cheesecake Bites Beat 2 ounces room-temperature cream cheese, ½ cup each chunky peanut butter and confectioners’ sugar, 2 tablespoons room-temperature butter and a pinchof salt with a mixer until smooth. Dollopteaspoonfuls of the cream cheese mixture onto pretzel crisps and top each with a dried strawberry.

40. Raspberry Cheesecake Bites

Beat 4 ounces room-temperature cream cheese, ½ cup confectioners’ sugar and 1 tablespoon each grated lemon zest andlemon juice with a mixer until smooth. Pipe onto almond biscuits, then top each withabout ½ teaspoon raspberry preserves.

41. Ginger-Lemon Cheesecake Bites

Make Raspberry Cheesecake Bites(No. 40), using ginger wafer cookies instead of almond biscuits and lemon curd instead of raspberry preserves. Top each with a small piece of candied ginger.

42. Double-Mint Cookies Pulse 1 cup confectioners’ sugar, 2 tablespoons each room-temperature butter and light corn syrup, 1 tablespoon milk and ½ teaspoon peppermint extract in a food processor until smooth. Spread the mixture onto chocolate wafer cookies and sprinkle with crushed candy canes. Chill until set.

43. Mint-Chocolate Meltaways Melt1 cup chocolate chips and 2 tablespoons shortening in a saucepan over low heat. Stirin ¼ teaspoon peppermint extract. Pour intoa buttered foil-lined loaf pan and chill untilfirm. Cut into 1-inch squares and dust withconfectioners’ sugar.

44. Snowy Party Mix Melt 1 cupchocolate chips, ½ cup peanut butter and ½ stick butter in a pot over low heat,stirring. Stir in 3 cups each rice cereal squares and oyster crackers. Let cool, then toss with confectioners’ sugar.

45. Raspberry Party Mix Toast

1½ cups each unsalted peanuts, almonds

and sweetened shredded coconut in a large

skillet over medium heat until golden, about

6 minutes; let cool completely. Stir in

1 cup each peanut butter chips, semisweet

chocolate chips and dried raspberries.

46. Coconut-Almond Haystacks Melt

1 cup semisweet chocolate chips. Mix

with 2 cups sweetened shredded coconut

and 1 cup toasted sliced almonds. Form into

16 small mounds and chill until set.

47. Tropical Snowballs Make

Coconut-Almond Haystacks (No. 46),

using white chocolate chips instead of

semisweet and replacing the almonds

with finely chopped dried pineapple.

Add 1½ teaspoons each grated lime zest

and lime juice to the mixture. Top with

more lime zest.

48. Crackly Almonds Simmer ½ cup

sugar, 2 tablespoons water and a pinch

of cream of tartar in a saucepan over

medium heat, without stirring, until brown

(280 ̊on a candy thermometer). Stir in

1½ cups toasted blanched almonds and

cook, without stirring, until dark brown

(305̊ ). Spread on a buttered foil-lined

baking sheet; let harden.

49. Chocolate Almonds Make Crackly

Almonds (No. 48). Once hardened, drizzle

with 4 ounces melted bittersweet chocolate

and toss to coat; dust with sweetened

cocoa powder. Chill until set.

50. Eggnog Truffles Whisk 10 large

egg yolks with ½ cup sugar and a scant

¼ teaspoon each cinnamon, nutmeg, rum

and vanilla extract in a heatproof bowl

set over a pot of simmering water. Cook,

stirring often, until very thick and glossy,

about 25 minutes. Let cool completely.

With oiled hands, roll the mixture into

¾-inch balls. Roll in sanding sugar.

50 No-Bake Treats

PR

EPARED

IN 52 H O

U

RS

Moist

FreshAND

http://bauducco.com

Dulce de Leche Petits Fours

Rocky Road Bark

Cherry-Pistachio Petits Fours

Gingerbread Pops

No.16

No.1

No.17

No.22


ADVERTISEMENT

Sarah-Jane Bedwell, R.D., L.D.N., is a Nashville-based registered dietitian and national speaker

who regularly appears on major Nashville news programs and on NBC’s TODAY show. The author

of an upcoming book, Plan to Lose Weight and Keep It Off in Just 30 Minutes per Week, Sarah-

Jane is also the offi cial food and nutrition blogger for SELF magazine.

3 TIPS FOR BEINGHOLIDAY HEALTHY

Avoid overindulging: Limit your buff et picks to 3–4 favorite foods. The more on your plate, the more you’re likely to eat!

Balance is key: Plan a menu with one decadent dish—like a dessert or side—and balance it with whole grains, lean meats, and fruits and vegetables.

Reach for the rainbow: Opt for colorful fruits and veggies instead of beige and brown foods, like chips and pretzels.

To fi nd delicious recipes and watch videos featuring

Grapes from California, visit FoodNetwork.com/Grapes.

December’s chill kicks off a

wintery mix of warm holiday

get-togethers, like cozy fi reside

suppers, festive caroling parties,

last-minute potlucks and

elaborate family feasts. Here, Sarah-Jane offers

her tips for hosting holiday gatherings wrapped

in good nutrition and good fun.

HAVE HAPPIER HOLIDAYSThe holidays can be a stressful time, so Sarah-

Jane minimizes pre-party chaos with a little

forward planning. “My menu usually includes a

mix of make-ahead recipes and simple whole foods

that can stand alone, like nuts, a cheese and fruit

platter, and olives—nutrient-rich foods that make

everyone happy,” she says. Sarah-Jane also enjoys

involving guests, especially kids, in preparation.

“We make a super-easy dessert trifl e that brings

everyone together. We layer cubed pound cake,

Greek vanilla yogurt, peanut butter, honey, green

and red Grapes from California, and whipped

cream to create a delicious, healthy treat.”

’TIS THE SEASONTo serve up some “wow” factor, Sarah-Jane

suggests taking a classic holiday dish to the next

level. “One new ingredient really has the power

to change everything. For my signature stuffing,

I roast black and green Grapes from California

with butternut squash, add walnuts for crunch

and pancetta for savoriness. Grapes from

California, which are in season now and into the

new year, offer holiday cooks lots of versatility,

delivering delicious flavor, rich color, a crisp

texture and great nutritional benefits.”

SHOW YOUR COLORSFor a holiday spread that’s festive and nutritious,

“key into color,” says Sarah-Jane. “Naturally

colorful foods make plain dishes more appealing

and flavorful,” she notes. Sarah-Jane also likes

to bring unexpected surprises to her holiday

table. “Extend a summer favorite into winter

by swapping out one seasonal ingredient for

another. Instead of summer tomatoes, I’ll

use Grapes from California to create special

grape caprese skewers with ciliegine mozzarella balls and fresh basil.”

FRESH THOUGHTS

http://FoodNetwork.com/Grapes

SCAN THIS CODE TO GET GREAT RECIPES

WITH GRAPES.

Whether sauteed, skewered, frozen or fresh. Grapes from California can add a healthy burst of flavor to almost any meal throughout the holiday season. Grab a bunch today.

http://grapesfromcalifornia.com

CookieIt’s time for our annual cookie parade!

There’s one for every day until Christmas.PHOTOGRAPHS BY ANDREW PURCELL

c o u n t d o w n

FOO

D S

TY

LIN

G: C

HR

IST

INE

ALB

AN

O.

CHOCOLATE SUGAR COOKIESACTIVE: 1 hr l TOTAL: 4 hr 20 min

MAKES: about 36 cookies

1¾ cups all-purpose flour, plus more for dusting

½ cup unsweetened cocoa powder

¾ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

2 sticks unsalted butter,

at room temperature

1¾ cups granulated sugar

1 large egg


Cooking spray

2 cups confectioners’ sugar

2 tablespoons meringue powder

Coarse sugar, for decorating (optional)

1. Whisk the flour, cocoa powder, baking soda,

baking powder and salt in a medium bowl.

Beat the butter and granulated sugar in a

large bowl with a mixer on medium-high speed

until light and fluffy, about 5 minutes. Add

the egg and vanilla; beat until creamy, about

2 more minutes. Reduce the mixer speed to

low; gradually add the flour mixture and beat

until just incorporated, about 2 more minutes.

2. Divide the dough between 2 sheets of plastic

wrap; form into disks. Wrap and refrigerate until

firm, at least 1 hour.

3. Roll out the dough between floured sheets

of parchment paper until about ¼ inch thick.

Chill 2 more hours.

4. Position racks in the upper and lower thirds of

the oven; preheat to 350̊. Mist 2 baking sheets

with cooking spray. Cut the dough into shapes;

gather the scraps and reroll once to cut out more

cookies. Arrange 2 inches apart on the prepared

baking sheets. Bake, switching the pans halfway

through, until set, about 12 minutes. Let cool

5 minutes on the baking sheets, then transfer

to racks to cool completely.

5. Make the icing: Beat the confectioners’ sugar,

meringue powder and 3 to 4 tablespoons water

in a bowl with a mixer on high speed until

smooth and thick. Transfer to a resealable bag

and snip a small corner. Pipe onto the cookies;

sprinkle with coarse sugar. Let set 30 minutes.

VANILLA-CHOCOLATE SANDWICH COOKIESACTIVE: 50 min l TOTAL: 4 hr 20 min

MAKES: about 30 sandwich cookies

2½ cups all-purpose flour,


¼ teaspoon baking powder

½ teaspoon salt

2½ sticks unsalted butter,

at room temperature

1 cup sugar

1 large egg

2 teaspoons vanilla extract

⅔ cup heavy cream

8 ounces milk chocolate, finely chopped

Sprinkles, for decorating (optional)

1. Sift the flour, baking powder and salt into

a medium bowl. Beat the butter and sugar

in a large bowl with a mixer on medium-high

speed until light and fluffy, 3 to 5 minutes.

Add the egg and vanilla; beat until combined.

Reduce the mixer speed to low; add the flour

mixture in 2 batches, beating after each, until

just incorporated. Divide the dough between

2 sheets of plastic wrap; form into disks. Wrap

and refrigerate until firm, at least 1 hour.

2. Make the filling: Bring the heavy cream to a

simmer in a small saucepan over medium heat.

Pour over the chocolate in a medium bowl and

let stand 2 minutes; stir until smooth. Set aside.

3. Working with 1 disk at a time, roll out the

dough between floured sheets of parchment

paper until about ⅛ inch thick; chill 15 minutes.

Line 2 baking sheets with parchment. Cut

out circles with a 2-inch cutter; transfer to

the baking sheets. Gather the scraps and

refrigerate until firm; reroll once to cut out

more cookies. Chill the cutouts 30 minutes.

4. Position racks in the upper and lower

thirds of the oven and preheat to 350 .̊ Bake,

switching the pans halfway through, until just

golden, about 12 minutes. Let cool 5 minutes

on the baking sheets, then transfer to racks

to cool completely.

5. Briefly beat the filling with a mixer on

medium-high speed until thick, 30 seconds.

Chill until cold, about 1 hour. Sandwich between

the cookies and roll the edges in sprinkles.

LINZER BARSACTIVE: 30 min l TOTAL: 1 hr 40 min

MAKES: about 24 bars

1½ sticks unsalted butter, at room

temperature, plus more for the pan

1 cup blanched hazelnuts

1½ cups plus 1 teaspoon all-purpose flour

⅓ cup confectioners’ sugar

½ teaspoon salt

⅓ cup packed light brown sugar


½ teaspoon finely grated lemon zest

1 large egg white

¾ cup seedless raspberry jam

1. Preheat the oven to 350̊ . Line a 9-inch-square

baking dish with foil, leaving an overhang on

2 sides. Butter the bottom and sides.

2. Spread the hazelnuts on a baking sheet and

toast in the oven until golden, 8 to 10 minutes.

Let cool, then transfer to a food processor and

pulse until finely ground. Whisk the ground

hazelnuts, 1½ cups flour, the confectioners’

sugar and salt in a medium bowl.

3. Beat the butter, brown sugar, vanilla and

lemon zest in a large bowl with a mixer on

medium-high speed until smooth and fluffy,

about 3 minutes. Reduce the mixer speed to

medium low; add the flour mixture in 2 batches,

beating after each, until just incorporated.

4. Transfer ½ cup of the dough to a small

bowl and stir in the egg white and remaining

1 teaspoon flour to make a smooth batter.

Transfer to a pastry bag fitted with a ¼-inch

round tip.

5. Press the remaining dough into the

bottom of the prepared pan. Bake until lightly

golden, about 20 minutes. Remove from the

oven and spread the raspberry jam on top,

leaving a ½-inch border around the edges.

Pipe diagonal stripes of batter over the jam,

about ½ inch apart. Return to the oven and

bake until the stripes are golden brown,

15 to 20 more minutes.

6. Loosen the edge of the bars with a knife,

then transfer to a rack and let cool completely

in the pan. Lift out of the pan using the foil

overhang; peel off the foil and cut into bars.


REAL FRUIT

+

REAL NUTS

+

REAL MULTIGRAINS

=

REAL DELICIOUS

Nothing gets you going quite like the real fruit, nuts, and multigrains in

Quaker Real Medleys. Try all our unique and delicious combinations in

both snack bars and oatmeal cups.

Quaker Up.TM

CHAI LATTE BARSACTIVE: 25 min l TOTAL: 1 hr 25 min

MAKES: about 24 bars

2 sticks unsalted butter, at room

temperature, plus more for the pan

2⅓ cups all-purpose flour

½ cup rolled oats

3 tablespoons malted milk powder

(original or vanilla flavor)

1 teaspoon ground cardamom

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

½ teaspoon salt

1¾ cups packed light brown sugar

1 large egg


9 ounces white chocolate, finely chopped

Nonpareils, for decorating (optional)

1. Preheat the oven to 350 .̊ Lightly butter a

9-by-13-inch baking dish; line with parchment

paper, leaving an overhang on 2 sides. Butter

the parchment. Whisk the flour, oats, malted

milk powder, cardamom, ginger, cinnamon,

cloves and salt in a large bowl.

2. Beat the butter and brown sugar in a large

bowl with a mixer on medium-high speed until

light and fluffy, 3 to 5 minutes. Add the egg and

vanilla and beat until combined. Reduce the

mixer speed to low; beat in the flour mixture

until just incorporated. Transfer the batter to

the prepared pan and spread evenly.

3. Bake until the top is golden brown and the

edges start to pull away from the sides of

the pan, 20 to 25 minutes. Remove from the

oven and sprinkle with the white chocolate,

then return to the oven until the chocolate

softens, about 45 seconds. Remove from the

oven and spread the chocolate into a smooth

layer. Top with nonpareils. Transfer to a rack

and let cool completely, then lift out of the pan

using the parchment; cut into squares.

LEMON-GINGER WAFERSACTIVE: 40 min l TOTAL: 3 hr


1 3-inch piece ginger, peeled

1½ cups all-purpose flour


¼ teaspoon salt


at room temperature

½ cup plus ⅓ cup confectioners’ sugar

2 teaspoons finely grated lemon zest

3 tablespoons fresh lemon juice


Chopped crystallized ginger, for topping

1. Finely grate the ginger into a fine-mesh

sieve set over a bowl. Press with the back of a

spoon to squeeze out the juice (you’ll need

1 tablespoon juice); set aside. Whisk the flour,

cornstarch and salt in a medium bowl.

2. Beat the butter and ½ cup confectioners’

sugar in a large bowl with a mixer on medium-

high speed until light and fluffy, 3 to 5 minutes.

Beat in the lemon zest, 2 tablespoons lemon

juice, the vanilla and ginger juice. Reduce the

mixer speed to low; add the flour mixture and

beat until just incorporated.

3. Divide the dough between 2 sheets of plastic

wrap; form into two 1-by-9-inch logs. Wrap and

freeze until firm, about 1 hour.

4. Position racks in the upper and lower thirds

of the oven and preheat to 350 .̊ Line 2 baking

sheets with parchment. Unwrap the logs and

slice into ¼-inch-thick rounds; arrange 1 inch

apart on the prepared baking sheets. Bake,

switching the pans halfway through, until the

edges are golden, about 13 minutes. Let cool



5. Make the icing: Put the remaining ⅓ cup

confectioners’ sugar in a bowl; stir in 2 to

3 teaspoons lemon juice, a little at a time,

until the icing is spreadable. Spread on the

cookies and top with crystallized ginger;

let set 30 minutes.

PEANUT BUTTER BROWNIE BITESACTIVE: 45 min l TOTAL: 1 hr 20 min

MAKES: 24 pieces

Cooking spray

1 stick unsalted butter, cut into pieces

4 ounces unsweetened chocolate, chopped

1¼ cups granulated sugar


¼ teaspoon salt

2 large eggs

½ cup all-purpose flour

½ cup creamy peanut butter

¼ cup plus 2 tablespoons

confectioners’ sugar

¼ cup plus 2 tablespoons heavy cream

4 ounces semisweet chocolate, chopped

Coarse gold sugar, for decorating (optional)

1. Preheat the oven to 350 .̊ Line a 24-cup mini

muffin pan with paper liners; coat with cooking

spray. Melt the butter and unsweetened

chocolate in a heatproof bowl set over a pot of

simmering water, stirring, until smooth. Whisk

in the granulated sugar, vanilla and salt until

combined; remove the bowl from the pan.

Stir in the eggs, one at a time. Add the flour

and beat with a wooden spoon until the batter

is shiny, about 1 minute.

2. Divide the batter among the prepared muffin

cups. Bake until a toothpick inserted into the

center comes out clean, about 17 minutes.

3. Meanwhile, make the filling: Whisk the

peanut butter, ¼ cup confectioners’ sugar

and 2 tablespoons heavy cream in another

heatproof bowl set over the pot of simmering

water until smooth, about 2 minutes. Transfer

to a pastry bag fitted with a small round tip.

4. Let the brownies cool 5 minutes in the pan;

make an indentation in the center of each with

a teaspoon. Pipe the filling into the indentations.

5. Make the glaze: Combine the semisweet

chocolate and 2 tablespoons cream in a

heatproof bowl set over the simmering water. Let

sit 3 minutes, then stir until smooth. Stir in the

remaining 2 tablespoons confectioners’ sugar.

Slowly stir in the remaining 2 tablespoons cream

until pourable. Spoon over the brownies; top

with the coarse sugar. Chill until set, 30 minutes.


HERSHEY’S® DoublyChocolate Cookies

HERSHEY’S® Perfect Chocolate Chip Cookies

HERSHEY’S® UltimateChocolate Brownies

Visit hersheyskitchens.com to fi nd hundreds of other recipes.

ADVERTISEMENTADVERTISEMENT

HERSHEY’S® “PERFECTLY CHOCOLATE ” Chocolate CakeTM

http://hersheyskitchens.com


Find Hershey’s® Ultimate Chocolate Brownies and hundreds of other recipes at

You make it special.

makes it delicious.


EGGNOG CUTOUTS ACTIVE: 1 hr l TOTAL: 3½ hr




1¼ teaspoons freshly grated nutmeg

¾ teaspoon ground cinnamon

½ teaspoon salt


at room temperature

1 cup granulated sugar

1 large egg plus 1 egg yolk,

at room temperature

1 tablespoon brandy




White nonpareils, for decorating (optional)

1. Sift the flour, 1 teaspoon nutmeg, ½ teaspoon

cinnamon and the salt into a large bowl. Beat

the butter and granulated sugar in a separate

large bowl with a mixer on medium-high

speed until light and fluffy, 3 to 5 minutes. Beat

in the whole egg, egg yolk, the brandy and

vanilla. Reduce the mixer speed to low; add the

flour mixture in 2 batches and beat until just

incorporated. Divide the dough in half, wrap in

plastic wrap and refrigerate until firm, 1 hour.

2. Line 2 baking sheets with parchment paper.

Dust each piece of dough with flour and roll out

between pieces of parchment to ¼ inch thick.

Refrigerate 15 minutes. Cut into shapes and

transfer to the baking sheets. Gather the scraps

and refrigerate until firm; reroll once to cut out

more cookies. Chill the cutouts 30 minutes.


of the oven; preheat to 350 .̊ Bake the cookies,

switching the pans halfway through, until just

golden, 11 to 13 minutes. Let cool 5 minutes,

then transfer to racks to cool completely.

4. Make the icing: Beat the confectioners’

sugar, meringue powder, the remaining

¼ teaspoon each cinnamon and nutmeg, and

3 to 4 tablespoons water with a mixer on high

speed until smooth and thick. Transfer to a

resealable bag and snip a small corner; pipe

onto the cookies and decorate with nonpareils.

Let set 30 minutes.

CHERRY RUGELACHACTIVE: 1 hr l TOTAL: 3½ hr


1 8-ounce package cream cheese,

at room temperature

⅓ cup granulated sugar


½ teaspoon almond extract

¾ teaspoon salt



2 sticks cold unsalted butter, cut into pieces

1 cup dried cherries

⅔ cup apricot jam


¼ teaspoon ground allspice

3 tablespoons milk

Sanding sugar, for decorating (optional)

1. Pulse the cream cheese, granulated sugar,

both extracts and ½ teaspoon salt in a food

processor until smooth. Add the flour and

butter; pulse until the butter is in pea-size

pieces. Divide the dough into 3 pieces; pat

into disks and wrap in plastic. Chill 1 hour.

2. Make the filling: Put the dried cherries and

¼ cup water in a microwave-safe bowl; cover

with plastic wrap and pierce with a knife.

Microwave 5 minutes, then uncover and let

cool. Transfer to the food processor; add the

jam, cinnamon, allspice and the remaining

¼ teaspoon salt and pulse to make a paste.

3. Let the dough soften slightly at room

temperature. Roll out each piece between

floured parchment into a 9-inch round; transfer

to the freezer while you roll out the next one.

4. Spread ½ cup filling on each dough round

in a ring, leaving a ½-inch border and a 2-inch

circle in the center. Using a sharp knife, cut

each round into 12 wedges. Starting at the wide

end, roll each wedge toward the point. Arrange

2 inches apart on the baking sheets; refrigerate

until firm, about 30 minutes.


thirds of the oven and preheat to 350 .̊ Brush

the rugelach with the milk and sprinkle with

sanding sugar. Bake, switching the pans

halfway through, until golden, 30 minutes.

Transfer to racks to cool completely.

STRIPED TUILE ROLLSACTIVE: 45 min l TOTAL: 1 hr 25 min


4 tablespoons unsalted butter,

at room temperature

½ cup sugar


¼ teaspoon salt


⅓ cup all-purpose flour

2 drops red food coloring

1. Preheat the oven to 350˚ and line a baking

sheet with a silicone mat. (You can also use

parchment paper.) Beat the butter, sugar,

vanilla and salt in a large bowl with a mixer on

medium-high speed until light and fluffy, about

3 minutes. Add the egg whites and beat until

incorporated. Reduce the mixer speed to low;

add the flour and beat until just incorporated.

Transfer 1 tablespoon of the batter to a small

bowl and stir in the red food coloring.

2. Spoon 1 tablespoon of the plain batter

onto the silcone mat; use an offset spatula to

spread the batter into a very thin oval, about

4 by 6 inches. Repeat to make 3 more ovals

on the mat. Dip a toothpick into the red batter

and drag it diagonally across the ovals to make

thin red stripes.

3. Bake until the cookies are set and the edges

are just golden, about 7 minutes. Let cool

45 seconds, then immediately loosen the

cookies from the baking sheet with an offset

spatula and roll each one lengthwise around a

chopstick or the handle of a thin wooden spoon

to make a tube. Pull out the chopstick and

transfer to a rack to cool completely. (You’ll

need to work quickly or the cookies will harden;

if they do, return to the oven briefly to soften.)

4. Repeat with the remaining batter, letting the

baking sheet cool completely between batches.


Use as directed for ooccasional sleeplessness. Read each label.irected for ooccasionalKeep out of reach of children.

© Procter & Gamble, Inc., 2013

®®®®®®®®®®®®®®®®®®

AMARETTO BISCOTTIACTIVE: 30 min l TOTAL: 2 hr 10 min


2¼ cups all-purpose flour,


2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

5 t ablespoons unsalted butter,

at room temperature

1 cup sugar

2 large eggs

2 tablespoons amaretto liqueur

1 teaspoon almond extract


1 cup raw almonds

1 cup chocolate-covered almonds

2 ounces white chocolate, chopped

2 ounces semisweet chocolate, chopped

1. Preheat the oven to 350 ̊and line a baking

sheet with parchment paper. Whisk the flour,

baking powder, cinnamon and salt in a medium

bowl. Beat the butter and sugar in a large bowl

with a mixer on medium-high speed until

light and fluffy, 3 to 5 minutes. Beat in the

eggs, liqueur, and almond and vanilla extracts

until combined. Reduce the mixer speed to

low; add the flour mixture and beat until just

incorporated. Fold in the raw and chocolate-

covered almonds.

2. Dust your hands and the dough with flour;

divide in half and shape into two 3-by-12-inch

logs on the prepared baking sheet, about

3 inches apart. Bake until puffed and set, about

25 minutes. Let cool 10 minutes on the baking

sheet, then transfer to a cutting board.

3. Reduce the oven temperature to 250 .̊

Slice the logs crosswise into 1-inch-thick

pieces; arrange cut-side down on the baking

sheet. Return to the oven and bake, flipping

halfway through, until dry and golden,

about 45 minutes. Let cool completely on

the baking sheet.

4. Place the white chocolate and semisweet

chocolate in 2 small microwave-safe bowls;

microwave in 30-second intervals, stirring after

each, until melted. Drizzle on the biscotti;

let set 30 minutes.

BLOOD ORANGE MACAROONSACTIVE: 40 min l TOTAL: 2 hr

MAKES: about 16 sandwich cookies

1 cup confectioners’ sugar

⅔ cup sliced almonds


Pinch of salt

Pinch of cream of tartar

3 tablespoons superfine sugar

2 to 3 drops each red and yellow food coloring

1 teaspoon finely grated blood orange zest

Currant jelly, berry preserves or blood orange

marmalade, for filling

1. Preheat the oven to 325̊ and line 2 baking

sheets with parchment paper.

2. Combine the confectioners’ sugar and

almonds in a food processor and pulse until

powdery. Sift through a fine-mesh sieve into a

bowl, discarding any large pieces.

3. Beat the egg whites and salt in a medium

bowl with a mixer on medium speed until

frothy. Add the cream of tartar and increase

the mixer speed to medium high; gradually

add the superfine sugar and continue beating

until firm peaks form, about 5 minutes. Add the

food coloring. Sift the almond mixture into

the bowl and add the orange zest. Gently fold

with a rubber spatula until the batter slowly

drips off the spatula (it will still be thick).

4. Transfer the batter to a pastry bag fitted with

a ½-inch round tip. Pipe about sixteen 1½-inch

circles, 1½ inches apart, onto each prepared

baking sheet. Tap the baking sheets against the

counter to release any air bubbles, then use a

damp finger to smooth any peaks of batter.

Let stand at room temperature until shiny and

dry, about 15 minutes.

5. Bake 1 pan at a time, rotating it halfway

through, until the macaroons are slightly crisp

and the bottoms release from the parchment,

about 10 minutes. Let cool completely on the

baking sheets. Sandwich the macaroons with

a thin layer of jelly.

GLAZED CIDER COOKIESACTIVE: 30 min l TOTAL: 2 hr 15 min


1½ cups apple cider

1 cinnamon stick

4 whole allspice berries


¾ teaspoon ground cinnamon


¼ teaspoon baking soda

1 stick unsalted butter,

at room temperature

⅔ cup packed light brown sugar

1 large egg

⅔ cup confectioners’ sugar

Coarse gold sugar, for decorating

1. Bring the apple cider, cinnamon stick and

allspice to a simmer in a small pot over

medium-high heat. Cook until reduced to ¼ cup,

about 12 minutes; set aside to cool. Remove the

cinnamon stick and allspice berries.

2. Whisk the flour, ground cinnamon, baking

powder and baking soda in a medium bowl.

Beat the butter and brown sugar in a large bowl

with a mixer on medium-high speed until light

and fluffy, 3 to 5 minutes. Add the egg and half

of the cider mixture and beat until combined.

Reduce the mixer speed to low; add the flour

mixture and beat until just incorporated. Cover

with plastic wrap and refrigerate until firm,

about 1 hour.



sheets with parchment paper. Form the dough

into ¾-inch balls and arrange 2 inches apart

on the prepared baking sheets. Bake, switching

the pans halfway through, until golden brown,

9 to 11 minutes. Let cool 5 minutes on the

baking sheets, then transfer to racks to

cool completely.

4. Make the glaze: Whisk the confectioners’

sugar and the remaining cider mixture in a

small bowl until smooth. Spread the glaze on

the cookies and top with the coarse sugar. Let

set 30 minutes.


Turn the traditional

into an original

Find us at: and your local grocery store.

Panettone French Toast

1 ¾-inch-thick slice of Bauducco Panettone2 eggs1 heaping tablespoon sour cream2 tablespoons milkButter or margarine

Beat eggs, sour cream and milk in a shallow, fl at-bottomed dish. Place panettone slice in the dish for a minute, then turn over to soak both sides completely. Warm skillet over medium heat.Add butter or margarine to grease the skillet. Gently remove soaked panettone from dish and place into heated skillet. Cook for about 1½ to 2 minutes per side for soft center, 3 minutes per side for fi rm center. Spread a little butter or margarine on slice, then drizzle with pure maple or chocolate syrup and red berries.

Bauducco Panettone is a specialty holiday cake, moist and fresh, prepared using the fi nest wholesome ingredients, like Sun-Maid Raisins and Hershey’s Chocolate Chips. You can serve it plain or add your personal touch.

ADVERTISEMENT

Find more delicious

recipes with panettone

at bauducco.com.

http://bauducco.com.

MAKE OUR COVER!To create this cookie forest, we made Gingerbread Cutouts (left),

Chocolate Sugar Cookies (page 208) and Eggnog Cutouts (page 214) with different-size tree cutters.

GINGERBREAD CUTOUTSACTIVE: 40 min l TOTAL: 2 hr 45 min


1¼ cups all-purpose flour


½ teaspoon ground cinnamon

½ teaspoon ground ginger

Pinch of ground cloves

¼ teaspoon salt

¼ teaspoon baking soda

½ cup packed light brown sugar

3 tablespoons molasses


2 large egg yolks

Cooking spray



Nonpareils, for decorating (optional)

1. Whisk the flour, baking powder, cinnamon,

ginger, cloves, salt and baking soda in a medium

bowl. Beat the brown sugar, molasses, melted

butter and egg yolks in a large bowl with a

mixer on medium-high speed until smooth,

about 1 minute. Reduce the mixer speed to

low; add the flour mixture and beat, gradually

increasing the speed to medium high, until the

dough comes together, about 3 minutes.

2. Roll out the dough between 2 pieces of

parchment paper coated with cooking spray

until ⅛ inch thick. Freeze until firm, 30 minutes.



sheets with parchment. Cut out cookies using

2-inch cutters; arrange 1½ inches apart on the

baking sheets. Gather the scraps and chill until

firm, then reroll once to cut out more cookies.

Refrigerate the cutouts until firm, 20 minutes.

4. Bake the cookies, switching the pans halfway

through, until golden, 10 to 12 minutes. Let cool



5. Make the icing: Beat the confectioners’ sugar,

meringue powder and 3 to 4 tablespoons

water in a bowl with a mixer on high speed

until smooth and thick. Transfer to a resealable

bag and snip a small corner. Pipe onto the

cookies and sprinkle with nonpareils. Let set

30 minutes.

WALNUT-MAPLE SANDIESACTIVE: 35 min l TOTAL: 1 hr 35 min


1 cup walnuts

2½ cups confectioners’ sugar



¼ teaspoon salt

1 stick unsalted butter,

at room temperature

1 large egg yolk

2 tablespoons pure maple syrup,

plus more for brushing

1 teaspoon maple extract


of the oven and preheat to 350 .̊ Spread the

walnuts on a baking sheet and toast in the oven

until golden, 8 to 10 minutes. Let cool, then

transfer to a food processor and pulse until

finely ground.

2. Whisk the ground walnuts, ½ cup

confectioners’ sugar, the flour, baking powder

and salt in a medium bowl. Beat the butter in

a large bowl with a mixer on medium-high

speed until smooth, 2 to 3 minutes. Beat in

the egg yolk, maple syrup and maple extract

until incorporated. Reduce the mixer speed

to medium low; add the flour mixture and

beat until the dough comes together, about

2 minutes.

3. Line 2 baking sheets with parchment paper.

Form teaspoonfuls of dough into balls and

arrange about 1 inch apart on the prepared

baking sheets. Bake, switching the pans halfway

through, until golden, 18 to 20 minutes.

4. Remove from the oven and brush the

cookies with maple syrup; let cool 2 minutes

on the baking sheets. Put the remaining 2 cups

confectioners’ sugar in a shallow bowl; add

the cookies in batches and toss to coat, then

transfer to racks to cool completely.


LEMON-ROSEMARY MACAROONSACTIVE: 30 min l TOTAL: 2½ hr


1 tablespoon fresh rosemary leaves

⅓ cup plus 1 tablespoon sugar

3 cups sweetened shredded coconut

1 teaspoon finely grated lemon zest


¼ teaspoon salt

2 large egg whites

1. Pile the rosemary on a cutting board and

sprinkle with 1 tablespoon sugar; finely chop,

then transfer to a medium bowl. Add the

coconut, the remaining ⅓ cup sugar, the lemon

zest, vanilla and salt. Use your fingers to rub

and toss the mixture until thoroughly combined.

Let sit at room temperature, 1 hour.


of the oven and preheat to 325̊ . Line 2 baking


3. Whisk the egg whites in a medium bowl until

frothy. Fold into the coconut mixture with a

rubber spatula until combined.

4. Drop tablespoonfuls of the mixture about

1 inch apart on the prepared baking sheets.

With damp fingers, form each mound into a

cone shape. Bake, switching the pans halfway

through, until the edges are golden and the

macaroons are dry, 16 to 20 minutes. Let cool


to a rack to cool completely.

a world of giftsUnique Finds at Very Merry Prices.

FURNITURE | DÉCOR | ENTERTAINING | GIFTS | FOOD | WINE��&��&��&��&��&��

Gifts, seasonal décor, traditional holiday treats & more.!��&��&��I��&�� &��¼�6��#&��#��)��I�¼��6��

1��-�&��"&��I��&�� &��¼�6��

��D�+��&��I�¼��6��&��)��I��&�� &��¼�6��

-��5�&I��&�� &��¼�6��

��&��5�( $1�(0�)6"�1

UNIQUE, AUTHENTIC & ALWAYS AFFORDABLE

OFFER VALID 11/1/13–12/31/13 VALID IN STORE AND ONLINE

ONLINE OFFER CODE: WM4102

ON YOUR NEXT PURCHASE10%SAVE

AN EXTRA

http://WORLDMARKET.COM

LIME CHECKERBOARDSACTIVE: 1 hr l TOTAL: 4 hr


2½ cups all-purpose flour, plus more for dusting

¼ teaspoon salt


at room temperature

3 ounces cream cheese,

at room temperature

1¼ cups sugar

1 large egg

Finely grated zest of 1 lime

½ teaspoon lime extract or

lemon-lime extract (optional)

Green food coloring

1. Whisk the flour and salt in a bowl. Beat the

butter, cream cheese and sugar in a large bowl

with a mixer on medium speed until fluffy,

3 minutes. Beat in the egg, lime zest and

extract. Reduce the mixer speed to low; beat in

the flour mixture. Transfer half of the dough to

a separate bowl; tint with food coloring.

2. Dust the dough with flour; roll out each color

separately on floured parchment into a ¼-inch-

thick rectangle. Freeze until firm, 15 minutes.

3. Trim each piece into a 4½-by-7½-inch

rectangle, reserving the scraps. Cut each

rectangle lengthwise into nine ½-inch-wide

strips. Lay 3 strips side-by-side on a baking

sheet (white, green, white). Set 3 more strips

on top, alternating colors (green, white, green).

Top with three more strips (white, green, white).

Build another log starting with green-white-

green. Chill the logs.

4. Gather the scraps, keeping the colors

separate. Roll out each on floured parchment

into a 5-by-8-inch rectangle, ¼ inch thick. Wrap

the green rectangle around the log with the

white corners and wrap the white rectangle

around the log with the green corners; trim the

excess. Wrap the logs in plastic; chill 2 hours.


the oven; preheat to 350̊. Line 2 baking sheets

with parchment. Slice the logs into ⅓-inch-thick

cookies; arrange 1½ inches apart on the baking

sheets. Bake, switching the pans halfway

through, until set, 12 to 14 minutes. Let cool

5 minutes; transfer to racks to cool completely.

SUPER-CHUNKY COOKIESACTIVE: 25 min l TOTAL: 1 hr 15 min



1 teaspoon baking soda

¾ teaspoon salt


melted and cooled slightly

1½ cups packed light brown sugar

½ cup cocoa powder (not Dutch-process)

2 large eggs, lightly beaten

1½ teaspoons vanilla extract

½ cup bittersweet chocolate chips

2 cups assorted mix-ins (such as

holiday M&Ms, toffee bits,

shredded coconut, peanut butter chips

and/or white chocolate chunks)



sheets with parchment paper. Sift the flour,

baking soda and salt into a large bowl. In a

separate large bowl, whisk the melted butter,

brown sugar, cocoa powder, eggs and vanilla

until combined. Stir in the flour mixture with a

wooden spoon until just incorporated, then stir

in the chocolate chips and assorted mix-ins.

2. Drop tablespoonfuls of dough about

3 inches apart on the prepared baking sheets;

smooth the tops with damp fingers. Bake,

switching the pans halfway through, until

puffed and set, about 12 minutes. Let cool




MARBLED PUDDING THUMBPRINTSACTIVE: 35 min l TOTAL: 1½ hr


1¾ cups all-purpose flour

¾ cup sugar, plus more for sprinkling

1 teaspoon baking powder

½ teaspoon salt



¼ cup unsweetened Dutch-process

cocoa powder

1 tablespoon milk

⅓ cup prepared vanilla pudding

1. Whisk the flour, sugar, baking powder and

salt in a medium bowl. Stir in the melted butter

and eggs until combined. Transfer one-third

of the dough to a small bowl; add the cocoa

powder and milk and stir with a wooden spoon

until combined. Gently stir the cocoa dough

back into the plain dough until it looks marbled.


thirds of the oven and preheat to 350 .̊ Line

2 baking sheets with parchment paper. Drop

tablespoonfuls of dough about 1 inch apart

on the prepared baking sheets; sprinkle

generously with sugar.

3. Bake until the cookies are slightly puffed,

6 to 7 minutes. Remove from the oven

and make an indentation in the center of

each cookie with the back of a teaspoon.

Spoon about ½ teaspoon pudding into each

indentation, then return to the oven, switching

the position of the pans; continue baking until

lightly golden and set, about 6 more minutes.

Let cool 5 minutes on the baking sheets, then


SECRETS TO THE PERFECT HOLIDAY PIE

1

INGREDIENTS

4 cups all-purpose fl our

1½ cups Organic Valley Salted Butter,

cut into ½-inch cubes, chilled

in freezer at least 15 minutes2/3 cup Organic Valley Whole Milk, cold

½ teaspoon salt

1 tablespoon sugar

DIRECTIONS

To make the dough, combine fl our and salt

in a large bowl. Cut in butter using a pastry

blender or fork or 2 knives until mixture

resembles coarse meal with pea-size pieces

of butter. Add milk gradually until mixture is

just combined.

If dough just sticks together when pinched

with small dry cracks, the dough is ready.

Turn the dough out onto a work surface.

Divide in half, shaping each portion into a

disc. Tightly wrap each disc in plastic wrap

and refrigerate 1 hour or up to 1 week if

using later. Position rack at bottom third of

oven and preheat to 375º. Remove dough from

refrigerator and let sit at room temperature

for 5–10 minutes. On a lightly fl oured work

surface, roll out each disc into a 12-inch round

of about 1/8-inch thickness, setting one aside

when complete. Roll fi nished round onto

rolling pin, gently unrolling onto 9-inch pie

plate. Gently unfold and press down to line the

bottom and sides of dish. Do not trim excess

dough at this time.

Caramel Apple PieStarting with high-quality ingredients like pasture-

raised Organic Valley butter and cream is the secret to

making your holiday recipes shine. After assembling the

best ingredients, follow these simple tips for the easiest

and best-tasting pies you’ll ever bake.

ADVERTISEMENT

RECOGNIZED QUALITY

Organic Valley’s delicious butter continually wins awards, including a recent blue ribbon finish at the World Dairy contest.

ADVERTISEMENT

2

Secrets to the perfect holiday pie.123BAKING

INGREDIENTS2 pounds organic Granny Smith apples

(10–11 medium-size apples or 4 large), peeled, cored and cut into ½-inch-thick slices (use juice of 1 lemon to prevent browning)

4 tablespoons Organic Valley Salted Butter

1 cup sugar (plus extra for sprinkling)

¼ cup almond liqueur (optional)


2 tablespoons apple juice

1 teaspoon cinnamon1/8 teaspoon cloves1/8 teaspoon cardamom


1 Organic Valley egg

DIRECTIONS

In a small bowl, combine cornstarch and

apple juice and whisk with fork. Set aside. In

a large heavy pot melt butter and sugar on

medium high heat, stirring only until sugar

dissolves (7–8 minutes). Cook until sugar

is caramelized and add the apples, about

8 minutes. Caramel will seize—stir well

until smooth and add the almond liqueur

(optional). Cook on medium-high heat,

stirring occasionally until the apples soften,

about 8 minutes. Add cinnamon, cloves,

cardamom, vanilla and cornstarch mixture.

Stir constantly and cook until mixture

thickens, about 2–3 minutes. (Note: There

may be small pieces of caramel clinging to

apples which will melt upon baking). Pour

fi lling into pie pan lined with dough. Pat

fl at and top with reserved dough, pinching

top and bottom of dough rounds fi rmly

together. Trim excess dough, leaving 1-inch

of overhang. Flute edges by using index

fi nger to push the outer edge in while

pinching the inner edge with other index

fi nger and thumb. Cut 8 small parallel slits

near edge of top crust to allow pie to vent

while baking. Whisk egg in a small bowl.

Brush a thin layer of egg all over the top of

the pie and fi nish by sprinkling with sugar.

Bake 20–30 minutes or until crust is golden

brown. Cool before cutting. Serve cool or

warm with Bourbon Caramel Topping

(recipe follows) and whipped cream.

“I love to bake from scratch for my family using basic, pure ingredients. That’s why Organic Valley butter is a staple at our house. Whether

I’m making bread, cookies, pie, or just spreading it on warm toast, Organic Valley butter does it all. I trust the integrity of my fellow farmers to achieve the quality and fl avor we all expect and desire.”

—Charlene StollerOrganic Valley Farmer-Owner

Caramel Apple Pie recipe developed exclusively for Organic Valley by pastry chef Amy Beehler of James Beard Award–winning restaurant 112 Eatery in Minneapolis, MN.

http://organicvalley.coop/Secret

What’s our secret ingredient?

For this Caramel Apple Pie recipe

and others, visit OrganicValley.coop/Secret

It’s our passion and dedication, which begins on the farm with farmers who care for their cows like family and give them lush organic pastures. It’s our master butter makers, who follow time-honored traditions to slow churn our pasture-raised sweet cream into rich, delicious award-winning butter. And it’s our commitment to giving you the best ingredients for creating memorable holiday traditions.

© O

rgan

ic V

alle

y 2

01

3

http://organicvalley.coop/Secret

BATON ROUGEBaton Rouge is a city full of colorful history, rich culture,

vibrant music and exquisite cuisine—truly a cultural hot spot

that is sure to impress.

FIND YOUR HAPPY PLATEAre you hungry for barbecue? Real barbecue? Then come

taste delicious down-home fl avor & fi nd your happy plate in

the birthplace of barbecue. Just download the FREE South

Carolina BBQ Trail Map at DiscoverSouthCarolina.com and

take your pick from a list of savory, slow-cookin’ hot spots.

FIND YOUR TRUE SOUTHMississippi embodies the heart and soul of the true South.

Musicians are celebrated on the Blues Trail. Enjoy fabulous resorts,

Gulf Coast beaches, championship golf courses, mouthwatering

cuisine, antebellum history and exceptional hospitality.

HAVE YOU TASTED LAFAYETTE?Lafayette is a foodie’s paradise. The epicenter of Cajun, Creole

and much more. The gateway to world-famous Louisiana

seafood, with homegrown chefs creating amazing dishes. Get

a taste of Lafayette.

LOUISIANA CULINARYPrepare for an epicurean excursion along Louisiana’s Culinary

Trails designed to have you dining like a local in no time. Get

your journey started at LouisianaTravel.com/Culinary.

LOUISIANA OYSTER TRAILA public art program showcasing oyster eateries in Jeff erson with

true Louisiana style, each restaurant has its own oyster sculpture.

MUST BE THE SUNSHINE.Beaches, nightlife and stone crab season—what more could you

ask for in Florida? Make the vacation you long for even longer.

VISITFLORIDA.COM.

THE GREAT STATE OF TEXASTexas…it’s like a whole other country that’s miles away from

ordinary. Plan your trip at TravelTex.com and pick up your FREE

Texas State Travel Guide.

THERE ’S ONLY ONE KENT UCK YWe are the birthplace of the Colonel’s secret recipe, the Hot

Brown and Bourbon. Our culinary roots have grown into a diverse

and eclectic menu. Sample our spirit at kentuckytourism.com.

VERMILION PARISH Sure, we’re known for our food, but we’re more than a great

meal—authentic Cajun culture, festivals, marshlands, nature, true

Southern hospitality and more. Come for a visit. Your place at the

table is ready!

VIRGINIA TOURISMExperience Virginia’s variety of epicurean holiday traditions that

have been centuries in the making, or embark on a new journey

with your loved ones this holiday season.

WHAT’S COOKIN’ IN LAKE CHARLES, LA?Sizzling casino entertainment, Cajun culture, live music, adventures

along the Southwest Louisiana Boudin Trail, the Creole Nature Trail

All-American Road and Mardi Gras King Cakes create memorable

adventures! Check www.visitlakecharles.org/localrecipes.

PROMOTION

TASTE TRAVELforF O O D N E T WO R K M AG A Z I N E ’ S

WITH THE BEST

Check out Food Network Magazine’s one-stop

destination, which provides a taste of where you

should travel next and the option to request more

information. Get the scoop on our featured travel

destinations, resorts, cruises and more!

Planning a trip? Can’t decide where to travel?

T R AV E L

travel.foodnetmag.com

http://DiscoverSouthCarolina.com

http://TravelTex.com

http://kentuckytourism.com

http://www.visitlakecharles.org/localrecipes

http://travel.foodnetmag.com

http://VISITFLORIDA.COM

http://LouisianaTravel.com/Culinary

CHEWY OATMEAL-CRANBERRY COOKIESACTIVE: 40 min l TOTAL: 2 hr 35 min


1¾ cups all-purpose flour

1 teaspoon apple pie spice

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt


at room temperature

¾ cup packed light brown sugar

¾ cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

2½ cups rolled oats

1¼ cups dried cranberries

1 cup confectioners’ sugar

1 tablespoon milk

1. Whisk the flour, apple pie spice, baking

powder, baking soda and salt in a medium

bowl; set aside. Beat the butter, brown sugar

and granulated sugar in a large bowl with a

mixer on medium speed until light and fluffy,

about 3 minutes. Reduce the mixer speed to

low; beat in the eggs one at a time, then

beat in the vanilla. Add the flour mixture

and beat until just incorporated. Stir in the

oats and cranberries with a wooden spoon.

Cover with plastic wrap and refrigerate until

firm, at least 1 hour or overnight.



sheets with parchment paper. Form the dough

into 2-inch balls and arrange 2 inches apart

on the prepared baking sheets; press with a

spatula to flatten. Bake, switching the pans

halfway through, until the cookies are golden

but the centers are still soft, 15 to 20 minutes.

Slide the cookies from the parchment onto

racks to cool completely.

3. Make the glaze: Whisk the confectioners’

sugar and milk in a medium bowl. Drizzle on

the cookies; let set 5 minutes.

COCOA PALMIERSACTIVE: 25 min l TOTAL: 1 hr 5 min



at room temperature

1 cup plus 3 tablespoons sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons breadcrumbs

1 large egg yolk

1 teaspoon ground cinnamon

1 teaspoon all-purpose flour

1 sheet frozen puff pastry (half of

a 17-ounce box), thawed




2. Pulse the butter, 3 tablespoons sugar,

the cocoa powder, breadcrumbs, egg yolk,

cinnamon and flour in a food processor

until smooth.

3. Spread the remaining 1 cup sugar on a clean

surface. Unfold the puff pastry and set it on top

of the sugar, pressing gently to coat. Flip and

coat the other side, then roll out the sheet into

a 13-inch square.

4. Drop mounds of the cocoa mixture onto

the puff pastry and spread in a thin, even layer.

Using your fingers, roll 1 side of the pastry into

the center, then roll the opposite side into the

center to meet it. Trim the short ends with a

knife. (If the rolled-up dough is soft, refrigerate

until firm.)

5. Cut the dough roll crosswise into

½-inch-thick pieces and arrange cut-side

down, about 2 inches apart, on the prepared

baking sheets. Bake until golden and crisp on

the bottom, 4 to 6 minutes; flip with a thin

spatula, switch the position of the pans and

continue baking until golden on the other side,

4 to 6 more minutes. Let cool 1 minute

on the baking sheets, then transfer to racks

to cool completely.

ORANGE-FIG TURNOVERSACTIVE: 40 min l TOTAL: 1 hr 20 min


½ cup fresh orange juice

(from about 2 oranges)

½ cup dried figs, stems trimmed

2 tablespoons raisins

2 tablespoons honey

¼ teaspoon finely grated orange zest

¼ teaspoon finely grated lemon zest


1 14-ounce box refrigerated pie dough

All-purpose flour, for dusting

Confectioners’ sugar, for topping


of the oven; preheat to 350 .̊ Line 2 baking

sheets with parchment paper. Combine

the orange juice, figs and raisins in a small

microwave-safe bowl and microwave until

hot, about 1 minute. Let sit until the dried fruit

is soft, about 10 minutes.

2. Transfer 1 tablespoon of the juice to a

food processor, then drain the dried fruit and

add to the processor. Add the honey, orange

zest, lemon zest and cinnamon and pulse to

make a paste.

3. Roll out 1 piece of dough into a 10-inch round

on a lightly floured surface. Cut out circles

using a 2½-inch cookie cutter. Drop 1 teaspoon

of the dried fruit paste in the center of each

circle; fold the dough over to form a half-moon

shape, pinching the edges together to seal.

Crimp the edges with a fork, then poke a few

small holes in the top of each. Repeat with the

remaining dough and filling.

4. Transfer the turnovers to the prepared

baking sheets; bake, switching the pans

halfway through, until golden brown,

15 to 20 minutes. Let cool 5 minutes on the

baking sheets, then transfer to racks to cool

completely. Dust with confectioners’ sugar.


With Domino® Organic Blue Agave Nectars,

your holiday menu is complete! Whether the lighter

colored syrup or the richer Amber syrup, agave nectars

are versatile for sweetening just about every recipe —

starting with a flavorful beverage, to the main course

and ending with a delicious baked dessert.

Domino® Organic Blue Agave Nectarswill make your holidays sweeter!

dominoagave.com

Agave EggnogIngredients

4 cups whole milk1 teaspoon vanilla extract2 cinnamon sticks4 whole cloves10 large egg yolks3/4 cup Domino® Organic

Blue Agave Syrup1/4 teaspoon salt1 cup half-and-half2 teaspoons vanilla extract1/2 teaspoon ground nutmegAgave Whipped Cream

InstructionsIn a medium saucepan combine first 4 ingredients. Cook mixture over lowheat 30 to 40 minutes until it reachesa low boil, stirring occasionally. Remove from heat; strain to removecinnamon sticks and cloves.

In a large stainless steel bowl, whiskegg yolks, agave nectar and salt untilfrothy. Slowly pour hot milk mixtureinto bowl, whisking constantly.

Pour mixture into saucepan, return to stove and cook over low heat,whisking constantly until it reaches160˚F. Continue cooking 1-2 minutes until it thickens slightly. Stir in half-and-half and additionalvanilla extract.

Remove from heat. Cool in saucepan for one hour. Transfer into a pitcher or airtight container. Place uncoveredin refrigerator 1 hour. Cover and chill overnight. Before serving, garnish each glass with a pinch ofnutmeg and Agave Whipped Cream,if desired.

Yields 12 – ½ cup servings.

Bake our Agave Almond Pear Tart; a delicious gluten-freedessert for everyone to enjoy.

Gathering everyone to thetable will be easy with thisAgave Holiday Ham Glaze. the Real Way

to doSweet!

For over 100 years...

TM

© 2

013

Dom

ino

Food

s, In

c.

Cheers!Your Holiday Menu

Just Got Sweeter!

Organic Blue AgaveNectars

http://dominoagave.com

PUMPKIN THUMBPRINTSACTIVE: 40 min l TOTAL: 1 hr 15 min


Cooking spray

1 cup all-purpose flour


½ teaspoon baking soda

½ teaspoon ground cinnamon,


¼ teaspoon ground allspice

¼ teaspoon plus a pinch of salt


½ cup pumpkin puree

⅓ cup vegetable oil

1 large egg


4 ounces cream cheese,

at room temperature


at room temperature

½ cup confectioners’ sugar

½ teaspoon fresh lemon juice


the oven; preheat to 375̊ . Line 2 baking sheets

with parchment paper; mist with cooking spray.

2. Whisk the flour, baking powder, baking soda,

cinnamon, allspice and ¼ teaspoon salt in a

medium bowl. Whisk the brown sugar, pumpkin

puree, vegetable oil, egg and ½ teaspoon vanilla

in a large bowl; add the flour mixture and gently

stir with a wooden spoon until just incorporated.

3. Drop tablespoonfuls of dough 2 inches

apart on the prepared baking sheets. Bake

6 minutes, then remove from the oven and

make an indentation in the center of each cookie

with the back of a teaspoon. Return to the oven,

switching the position of the pans, and bake

until set, 4 to 6 more minutes. Let cool



4. Make the filling: Beat the cream cheese and

butter in a bowl with a mixer on medium-high

speed until smooth. Add the confectioners’

sugar, lemon juice and the remaining

½ teaspoon vanilla; beat until incorporated.

Transfer to a pastry bag fitted with a small

round tip; pipe into the indentations. Dust

with cinnamon.

PISTACHIO SPRITZ COOKIESACTIVE: 25 min l TOTAL: 1 hr 10 min


½ cup pistachios

¾ cup plus 1 tablespoon granulated sugar


¼ teaspoon salt


at room temperature

1 large egg


Sanding sugar, for decorating (optional)


of the oven and preheat to 350 .̊ Pulse the

pistachios and 1 tablespoon granulated sugar

in a food processor until the nuts are finely

ground and powdery. Sift with the flour and salt

into a medium bowl; set aside.

2. Beat the remaining ¾ cup granulated sugar

and the butter in a large bowl with a mixer on

medium speed until light and fluffy, about

3 minutes. Add the egg and vanilla and beat

until combined. Reduce the mixer speed to low;

add the pistachio mixture and beat until

completely incorporated.

3. Fill a cookie press with the dough according

to the manufacturer’s instructions. Press

cookies about 1½ inches apart onto

2 ungreased baking sheets. Sprinkle with

sanding sugar. Bake, switching the pans

halfway through, until set and golden around

the edges, 10 to 12 minutes. Let the cookies

cool 5 minutes on the baking sheets, then



36 Reasons to Give GODIVA

G I V E G E N E R O U S LY A T W W W.G O D I VA .C O M / T R U F F L E S

http://WWW.GODIVA.COM/TRUFFLES

Berry truffles to all. And to all a good bite.the double dark raspberry truffle

G E T T H E I N S I D E S T O R Y ( A N D T H E P E R F E C T G I F T ) A T W W W.G O D I VA .C O M / T R U F F L E S

one of delightfully rich and deliciously complex truffles in the signature gift box

every truffle tells a story ™

http://WWW.GODIVA.COM/TRUFFLES


CHOCOLATE-ORANGE CRACKLESACTIVE: 30 min l TOTAL: 3 hr 20 min



2 teaspoons baking powder

¼ teaspoon salt

1 stick unsalted butter, cut into pieces

5 ounces unsweetened chocolate,

cut into pieces

2 cups granulated sugar

2 tablespoons Grand Marnier

or other orange-flavored liqueur


½ cup confectioners’ sugar

1. Whisk the flour, baking powder and salt in

a medium bowl; set aside.

2. Heat the butter, chocolate and 1¾ cups

granulated sugar in a medium saucepan over

low heat, stirring, until melted and smooth.

Let cool slightly, then add the Grand Marnier

and eggs and stir until combined. Add the flour

mixture and stir until just combined. Transfer

to a bowl, cover and refrigerate until firm,

about 2 hours.



sheets with parchment paper. Put the remaining

¼ cup granulated sugar and the confectioners’

sugar in 2 separate shallow bowls. Form the

dough into 1-inch balls. Add the dough balls,

a few at a time, to the granulated sugar and

roll to coat, then transfer to the confectioners’

sugar and roll to coat. Arrange about 1½ inches

apart on the prepared baking sheets.

4. Bake, switching the pans halfway through,

until the cookies are puffed and cracked,

about 12 minutes. Let cool 5 minutes on

the baking sheets, then transfer to racks to

cool completely.

SALTED CARAMEL SHORTBREADACTIVE: 30 min l TOTAL: 1 hr 15 min

MAKES: about 30 pieces


plus more for the pan

1 cup granulated sugar




3 tablespoons light corn syrup

2 tablespoons heavy cream

1 teaspoon instant espresso powder

¼ teaspoon kosher salt

½ teaspoon cider vinegar

Flaky sea salt, for sprinkling

1. Preheat the oven to 350 .̊ Butter a

9-by-13-inch baking dish, then line with

parchment paper, leaving an overhang on

2 sides; butter the parchment.

2. Beat 2½ sticks butter, the granulated

sugar and 1 teaspoon vanilla in a large bowl

with a mixer on medium-high speed until light

and fluffy, 3 to 5 minutes. Reduce the mixer

speed to low; add the flour and beat until

just incorporated.

3. Transfer the dough to the prepared baking

dish and set a piece of plastic wrap directly

on the surface. Press into an even layer, then

peel off the plastic. Bake until golden brown,

30 to 35 minutes. Transfer to a rack to cool

slightly, then remove from the pan using the

parchment. Cut into triangles.

4. Make the caramel: Combine the remaining

½ stick butter, the brown sugar, corn syrup,

heavy cream, espresso powder and kosher

salt in a small saucepan over medium heat.

Cook, stirring occasionally, until a candy

thermometer registers 235̊ , about 6 minutes.

Remove from the heat and stir in the remaining

1 teaspoon vanilla and the vinegar. Let cool

5 minutes, then drizzle over the shortbread.

Sprinkle with sea salt.

Some mothers bake to hear,

“These Diamond Toasted Walnut

Truffl es make me want to help fold

laundry.” Maybe that’s selfi sh. But what’s

selfi sh about giving someone a delicious

treat? Nothing, if you ask us. Go ahead,

indulge your baking fantasies.

DIAMOND TOASTED WALNUT TRUFFLES

2 cups semisweet chocolate morsels

1 cup heavy whipping cream

2 teaspoons pure vanilla extract

1 cup Diamond of California® Walnuts,

fi nely chopped

Preheat oven to 350°. To toast walnuts,

spread evenly on a baking sheet or in a

shallow pan. Bake, stirring once or twice,

until lightly browned and fragrant, 7–12

minutes. Set aside.

Place chocolate in a medium bowl and set

aside. In a small, heavy saucepan, bring

heavy whipping cream to a boil. Pour over

chocolate, add vanilla and let sit for 2

minutes. Stir until smooth.

Cool at room temperature, then place in the

refrigerator for two hours. Remove and, with

a teaspoon, roll out balls to form truffl es.

Quickly roll in hands and place on a baking

sheet lined with parchment paper. Place in

refrigerator overnight.

Roll in chopped walnuts. Store in an airtight

container in the refrigerator.

Yield: 30 Truffl es Bake Time: 12 Minutes

ADVERTISEMENT

“Let

’s bu

ild a

gue

st h

ouse

so

your

mot

her c

an vi

sit m

ore.”

http://diamondnutfantasies.com

INTRODUCINGAOL BILL

MANAGER

An Organization Sensation:Email and Bill Manager

All In One Place FREE AOL MEMBER BENEFIT | ONE PASSWORD | SECURE

UNLIMITED DOCUMENT STORAGE | AUTOMATIC ORGANIZATION

Everything In One Place™

POWERED BY

PROMOTION

If your walls could talk, they’d say subscribe.

GET TONS OF IDEAS FOR EVERY ROOM IN YOUR HOUSE.SUBSCRIBE TODAY AND YOU’LL SAVE 55%.

save.hgtvmag.com

http://save.hgtvmag.com

Meet the Tyson® Mini Chicken Sandwich. Warm, wholesome and made with 100% all white meat chicken, it’s perfectly sized for life on the go. Learn more at TysonToGo.com.

100% all white meat goodness. (Available in our convenient travel size.)

®/© 2013 TYSON FOODS, INC.

http://TysonToGo.com

Buy an extra-high apple pie. Then, send friends and family

a tasty gift from any state.


On the Road

Pie in the SkyWhen we went looking for the best edible gift from every state for the story on page 235, we hit a snag

in Missouri: We were torn between toasted ravioli, a St. Louis classic, and this famous, cartoonishly tall

Caramel Pecan Levee High Apple Pie from Kimmswick ($47, plus overnight shipping; theblueowl.com). The ravioli ended up in the story, but we think the 9-inch-tall pie deserves a shout-out this year:

Twenty years ago, a flood almost destroyed Kimmswick, but volunteers built a levee to save the town.

The pie is a nod to the high levee. Turn the page to see tasty gifts from all the states….

Kimmswick, MO

PHOTOGRAPH BY KANG KIM

http://theblueowl.com

IT’S CALLED Gravy Lovers TM

FOR A REASON.

HER FAVORITE PART OF THE MEAL COMES DOWN TO ONE THING: GRAVY, GRAVY, AND MORE GRAVY.

She’s gravy crazy. And we’re crazy about giving her more of what she wants. Because she’s more than a gravy liker.

Three new fl avors coming soon.Learn more at www.fancyfeast.com/gravylovers

HER FAVORITE PART OF THE MEAL COMES DOWN TO ONE THING: GRAVY, GRAVY, AND MORE GRAVY.

She’s gravy crazy. And we’re crazy about giving her more of what she wants. Because she’s more than a gravvy liker.

Three new fl avors coming soon.Learn more at www.fancyfeast.com/gravylovers

Trad

emar

ks o

wne

d by

Soc

iété

des

Pro

duits

Nes

tlé S

.A.,

Veve

y, S

witz

erla

nd

http://www.fancyfeast.com/gravylovers

We found great food gifts from all 50 states that anyone, anywhere will love.

HomeTastes of

On the Road

235

JEFF

HA

RR

IS/

ST

UD

IO D

. PHOTOGRAPHS BY MATTHEW STACEY

ALABAMABig Bob Gibson Bar-B-Q Original White Sauce Local legend Bob Gibson invented this favorite ‘Bama sauce, and his family restaurant still slathers it on chicken, pork and more. $4.75, plus shipping $5 and up; bigbobgibson.com

ALASKAKahiltna Birchworks Pure Organic Alaska Birch SyrupAlaska is one of the only places in the world where this tangy-sweet birch syrup is made. It’s a fun break from the usual maple. $21 for an 8-ounce bottle, plus $6.50 shipping; alaskabirchsyrup.com

ARIZONA Tucson Tamale CompanyTamale Sampler Tamales are a holiday tradition in the Southwest. This 14-tamale package includes a taste of beef, pork, chicken and veggie. $36, plus shipping $8 and up; tucsontamale.com

ARKANSASPetit Jean Meats EZ Carve Smoked HamPetit Jean Meats has been making hams the same way for 85 years: hickory-smoking them for at least 16 hours. As the name implies, they’re boneless. $69 (includes shipping); petitjeanmeats.com

CALIFORNIAIt’s-It Ice Cream Vanilla It’s-It In 1928, a San Francisco pie-shop owner put vanilla ice cream between oatmeal cookies, dipped the sandwich in dark chocolate and that was “it.” Locals have been fans ever since. $20 for 24, plus $67 shipping; itsiticecream.com

COLORADOHaystack Mountain Goat DairyHaystack Peak Colorado is home to some great goat cheeses, and this creamy, earthy cheese has earned prizes at national competitions. $11, plus $19 shipping; 720-494-8714

CONNECTICUTNorm Bloom and SonOysters by the DozenFew people know that oysters are Connecticut’s official state shellfish. This shop ships oysters fresh from the Long Island Sound; each order includes a tag with the date and location of your catch. $25, plus shipping $20 and up; normbloomandson.net

DELAWARERAPA Scrapple Original ScrappleThis combo of pork scraps and cornmeal isn’t for everyone, but it’s the breakfast meat of choice in Delaware. Bridgeville, RAPA’s home, is also the site of an annual scrapple festival. $25 for a six-piece package, plus shipping $25 and up; rapascrapple.com

FLORIDAKey West

Key Lime Pie Co. Traditional

Key Lime PieKey lime is Florida’s official state pie, so locals have plenty of choices. The American Pie Council named this one the best in the country. $39, plus shipping $18 and up; keywestkeylimepieco.com

GEORGIAByrd’s Famous Cookies Byrd Signature Cookie JarYou’ll find this classic cookie jar on restaurant counters all over the South. Send one along with Byrd’s treats in state-favorite flavors like Georgia Peach. $40, plus $12 shipping; byrdcookie company.com

On the Road


http://bigbobgibson.com

http://alaskabirchsyrup.com

http://tucsontamale.com

http://petitjeanmeats.com

http://itsiticecream.com

http://normbloomandson.net

http://rapascrapple.com

http://keywestkeylimepieco.com

http://byrdcookiecompany.com

http://byrdcookiecompany.com

Lyfe, 3St. Jude Patient

Give. To help me live.

Two-year-old Lyfe bumped into things and fell down a lot. After his mom noticed his left pupil

had faded to gray, an ultrasound revealed cancer. The family was referred to St. Jude, where

a treatment plan was created just for Lyfe—and where his family will never receive a bill for

housing, treatment or food. Because the only thing they should worry about is helping him live.

Please help us fi nd cures and save children.

PLEASE GIVE STJUDE.ORG 800-4STJUDE

©20

13 A

LSA

C/S

t. J

ude

Chi

ldre

n’s

Res

earc

h H

osp

ital

Thanks and Giving®

http://STJUDE.ORG

HAWAIIMac PieThe Original Mac Pie Hawaii’s famous macadamia nuts are the pie’s main appeal, but other island ingredients, like Maui sugar, make it a killer dessert. $32 for an 8-inch pie (includes shipping); store.macpie.com

IDAHOHomemade by DorothyIdaho Potato SoupThis family company uses local ingredients in jams, sauces and, of course, potato soup. It makes a much better gift than a sack of potatoes! $7, plus $5.50 shipping; homemadebydorothy.com

ILLINOISPortillo’sHot Dog 10-Pack Chicago’s frank fanatics know Portillo’s, a chain that started in a trailer in 1963. Included in the pack: 10 dogs with buns, relish, onion, mustard (no ketchup, of course) and celery salt. $59 (includes shipping); portillos.com

INDIANAChocco, Inc.Choc-Ola Nostalgic Hoosiers will remember this chocolaty drink. After production stopped in 1985, fans clamored for it, so two Indiana businessmen brought it back. $36 for 24, plus shipping $10 and up; choc-ola.com

IOWAJaarsma Bakery12 Dutch LettersDutch immigrants introduced Iowa to this pastry, which is filled with almond paste and shaped into an initial. Jaarsma has been making it since 1898. $25, plus $15 shipping; jaarsmabakery.com

KANSASStrawberry Hill Povitica Co.Double Delight PackThe Strawberry Hill neighborhood in Merriam is known for its povitica, an Eastern European swirl bread. Giving it at the holidays is a sign of respect. $45 for two loaves, plus $10 shipping; povitica.com

KENTUCKYRebecca Ruth Candy FactoryBourbon Ball Chocolate CandiesBourbon balls are everywhere now, but the idea was revolutionary when Rebecca Ruth’s owner first made these in 1938. $33, plus $13 shipping; rebeccaruth.com

LOUISIANACommunity CoffeeTraditional Coffee Variety PackLocals can count on getting a cup of Community at restaurants—or at the neighbor’s house. The beloved brew has been a state favorite for more than 90 years. $23, plus shipping $7 and up; communitycoffee.com

MAINEWicked Whoopies

Variety Pack The whoopie pie is Maine’s official treat—residents swear that they (not Pennsylvanians) invented it. Wicked Whoopies’ owner once made a 1,062-pound whoopie to show up the rival state. $30, plus shipping $10 and up; wickedwhoopies.com

MARYLANDSmith Island Baking CompanyOriginal Chocolate CakeThe Smith Island Cake is an icing lover’s dream: 10 thin cake layers with frosting in between. The cake gets its name from the 400-year-old village where it originated. $63 for a cake and tin, plus shipping $15 and up; smithislandcake.com

On the Road


http://store.macpie.com

http://homemadebydorothy.com

http://portillos.com

http://jaarsmabakery.com

http://povitica.com

http://rebeccaruth.com

http://communitycoffee.com

http://wickedwhoopies.com

http://smithislandcake.com

http://choc-ola.com

beer meets cheese & Ranch

ADVERTISEMENT

Beer Cheese Ranch DipSpread lots of joy with this festive dip brimming with deliciousness.

Instructions: Combine cheeses and Hidden Valley® Original Ranch® Dips Mix in medium bowl. Gradually stir in beer until mixture reaches desired consistency. Garnish with green onion and additional cheddar cheese. Serve with chips or vegetable pieces.

NI-22712

Turn dips into hitswith Ranch:❏ spinach dip❏ veggie dip❏ onion dip❏ artichoke dip❏ chicken dip

hiddenvalley.com/dips

2 cups shredded cheddar cheese2 packages (8 oz. each) cream cheese, softened1 packet (1 oz.) Hidden Valley® Original Ranch® Dips Mix

½ to ¾ cup beer (can use non-alcoholic)Chopped green onions andshredded cheese, for garnishChips, pretzels or vegetable pieces

(4.6 out of 5 stars) Consumer review:“Once the tastes all meld together, it is AWESOME.”

(brew up some holiday cheer)

http://hiddenvalley.com/dips

MASSACHUSETTS Mike’s PastryCannoli KitLines stretch out the door for the giant cannoli at this Italian institution in Boston’s North End. The kit includes 10 handmade shells and ricotta so you can assemble cannoli at home. $35, plus shipping $28 and up; mikespastry.com

MICHIGANMurdick’s Fudge5-Slice BoxMichigan’s Mackinac Island is home to 15 fudge shops, and tourists known as “fudgies” come from all over for a taste. Open since 1887, Murdick’s is the island’s original sweets shop. $42 (includes shipping); murdicks.com

MINNESOTANorsland LefseMinnesota is home to Norwegian settlers, and they brought this potato flatbread with them. It has become a holiday favorite. $14 for three packages, plus $10 shipping; norslandlefse.com

MISSISSIPPIBullShedSpecialty Sauce Mississippi’s comeback sauce, typically a mix of mayonnaise, ketchup and chili sauce, is a jack-of-all-trades condiment: Locals use it as a burger spread, fry dip and salad dressing. BullShed’s version, called “specialty sauce,” is equally versatile. $9.50 (includes shipping); harrellfoods.com

MISSOURIMama Toscano’s RavioliToasted Ravioli Legend has it that in the 1940s, a St. Louis chef accidentally dropped ravioli in a fryer, and toasted ravioli was born. This popular version is an Alex Guarnaschelli favorite. $39 for a 5-pound box, plus shipping $25 and up; mamatoscano.com

MONTANAThe Sweet PalaceDark Chocolate Premium Moose Truffles This treat, a combo of local chocolate and beer, has a truffle center made with dark chocolate and Moose Drool Brown Ale by Big Sky Brewing Company in Missoula. $18 for 1 pound, plus shipping $7 and up; sweetpalace.com

NEBRASKARunza Miller & Paine Cinnamon Rolls Miller & Paine Department Store was more famous for its cinnamon rolls than its clothes, so when it closed in the ’90s, Runza, a regional fast-food chain, picked up the beloved pastry. $50 for four dozen (includes shipping); runza.com

NEVADALattin FarmsCantaloupe JamFallon is known as “the oasis of Nevada” for its farms, and cantaloupe is the town’s prize crop. Lattin Farms turns its heirloom variety into a spread. $4, plus $4 shipping; 866-638-6293

NEW HAMPSHIREPolly’s Pancake ParlorPancake MixTourists and locals get up early for Polly’s famous pancake stacks. Fans say they’re the lightest and fluffiest around. $5 for a small mix, plus shipping $8.50 and up; pollyspancakeparlor.com

NEW JERSEYJersey Pork RollJohn Taylor’s Original Taylor Pork RollNorth Jersey natives refer to this meat as Taylor ham; those in South Jersey call it pork roll. Either way, it’s a fixture at diners, boardwalks and family breakfasts. $27 for two 1.5-pound rolls, plus shipping $9 and up; jerseyporkroll.com

On the Road


http://mikespastry.com

http://murdicks.com

http://norslandlefse.com

http://harrellfoods.com

http://mamatoscano.com

http://sweetpalace.com

http://runza.com

http://pollyspancakeparlor.com

http://jerseyporkroll.com

Make Bauducco Panettone your family holiday tradition.

Bauducco Panettone is a specialty holiday

cake, moist and fresh, prepared using the

fi nest wholesome ingredients, like Sun-Maid

Raisins and Hershey’s Chocolate Chips. Find

delicious recipes for Christmas and more at

bauducco.com.

Satisfy Your Appetite for Stylish Design.

Create a kitchen showcase worthy of your

fi nest culinary delights. The standout

design and performance of the new

Samsung Convertible Four-door Refrigerator

and Flex Duo™ Slide-in Range will please the

eyes as much as the palate. Learn more at

samsung.com/homeappliances.

Find what speaks to you at Pier 1 Imports.

With pier1.com, you can have your purchases

delivered to you—or ready for pickup at your

nearest store. Or drop by and shop in person.

We’d love to see you.

Citi® ThankYou® Cardmembers areInvited to an “Insider’s Peek” Event!

In partnership with Hearst Magazines,

Citi invites ThankYou cardmembers to an

exclusive event, to join experts in culinary,

cocktail and fashion for a preview of 2013

holiday trends at one of Manhattan’s most

prestigious locations. Limited availability.

More information and tickets for purchase

at citi.com/thankyouevents.

The distinctively smooth and sharp taste of Cracker Barrel Cheddar

Cracker Barrel’s unique and distinctively

delicious taste comes from added cream

for extra smoothness and a unique aging

process for bold sharpness. Enjoy it anytime.

A lot can go wrong during the holidays. This recipe won’t.

A lot of people don’t know JELL-O makes

more than just JELL-O. This Christmas, learn

to make 1-2-3 Cherry Poke Cake and 10 other

easy holiday recipes at Jello.com/Recipes.


PROMOTION

http://bauducco.com

http://pier1.com

http://FOODNETMAG.COM

http://samsung.com/homeappliances

http://citi.com/thankyouevents

http://Jello.com/Recipes

NEW MEXICONew Mexico Biscochito CompanyThe Traditional CookiesAnise and cinnamon–flavored biscochitos are the official cookie of New Mexico and a local holiday tradition. $7, plus shipping $5 and up; nmbestcookie.com

NEW YORKWilliam Greenberg Jr. DessertsBlack and White Cookies New York City bakeries have been making these cookies since the 1940s, but locals still can’t decide if they prefer the chocolate- or vanilla-frosted side. $45 for 12, plus shipping $14 and up; wmgreenbergdesserts .com

NORTHCAROLINAKings Restaurant Carolina Oink SamplerIn Eastern North Carolina, barbecue means chopped whole-hog pork and vinegar sauce. The sampler includes this, plus great sides. $50, plus shipping $17 and up; kingsbbq.com

NORTHDAKOTACarol Widman’s Candy CompanyChippers Chocolate Covered Potato Chips To make Chippers, Widman’s mixes its chocolate with chips from spuds grown in North Dakota’s Red River Valley. $18 for 1 pound, plus $11 shipping; 800-688-8351

OHIOGraeter’s Ice Cream Chip Lover’s Selection Graeter’s makes ice cream just two gallons at a time in a French pot to ensure maximum creaminess. The chip flavors, including black raspberry and toffee chip, are favorites. $60 for six pints (includes shipping); graeters.com

OKLAHOMAHead Country BarbecueOriginal Bar-B-Q Sauce Head Country is Oklahoma’s top-selling barbecue sauce, and it’s a regular champ at national barbecue competitions. $3.70, plus $12 shipping; headcountry.com

OREGONNinkasi Beertopia Gift Basket Portland has more craft breweries than any other city, earning it the nickname Beervana. Local favorite Ninkasi offers a sampler of top sellers. $33, plus $15 shipping; madeinoregon.com

PENNSYLVANIAJim’s Steaks Cheesesteaks Jim’s is one of the go-to spots for Philly’s signature sandwich, and they’ll freeze and ship it anywhere in the continental U.S. $32 for four steaks, plus shipping $37 and up; 877-313-5467

RHODE ISLANDAutocratCoffee Syrup Outside of Rhode Island, coffee milk—milk mixed with coffee syrup—is a mystery. In Rhode Island, it’s the official state drink, and Autocrat is the syrup of choice. $25 for six bottles, plus shipping $11 and up; littlerhodyfoods.com

SOUTH CAROLINAOlde Colony BakeryBenne Wafers These crunchy sesame seed cookies are a Low Country classic. Olde Colony’s recipe dates back about 200 years. $4, plus $10 shipping; oldecolonybakery.com

SOUTH DAKOTAEureka Kuchen Factory Kuchen-for-One Assortment Kuchen, a custard-filled pastry, came to South Dakota from Germany in the 1800s. Today it’s the state dessert. $28 for 13, plus shipping $15 and up; 605-284-2838

On the Road


http://nmbestcookie.com

http://wmgreenbergdesserts.com

http://wmgreenbergdesserts.com

http://kingsbbq.com

http://graeters.com

http://headcountry.com

http://madeinoregon.com

http://littlerhodyfoods.com

http://oldecolonybakery.com

STATEMENT OF OWNERSHIP, MANAGEMENT AND CIRCULATION1. Publication Title: Food Network Magazine

2. Publication Number: 0025-1580

3. Filing Date: October 1, 2013

4. Issue Frequency: Monthly with combined issues in Jan/Feb and Jul/Aug

5. Number of Issues Published Annually: 10

6. Annual Subscription Price: $30.00

7. Complete Mailing Address of Known Office of Publication: 300 West 57th Street, New York, NY 10019

Contact Person: Mary Lynch

Telephone: (212) 649-2100

8. Complete Mailing Address of Headquarters or General Business Office of Publisher: 300 West 57th Street, New York, NY 10019

9. Full Names and Complete Mailing Addresses of Publisher, Editor, and Managing Editor

Publisher: Vicki Wellington, 300 West 57th Street, New York, NY 10019

Editor: Maile Carpenter, 300 West 57th Street, New York, NY 10019

Managing Editor: Maria Baugh, 300 West 57th Street, New York, NY 10019

10. Owner: Food Network Magazine, LLC Complete Mailing Address: 1700 Broadway, New York, NY 10019

Hearst Communications, Inc. Complete Mailing Address: 1209 Orange Street, Wilmington, DE 19801

Television Food Network Complete Mailing Address: 1180 Avenue of Americas, New York, NY 10036

11. Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None

12. Tax Status: Not Applicable

13. Publication Title: Food Network Magazine

14. Issue Date for Circulation Data Below: September-13

15. Extent and Nature of Circulation: Average No. Copies Each Issue During Preceding 12 Months

a Total Number of Copies (Net press run): 2,186,586

b (1) Mailed Outside-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): 1,097,909

(2) Mailed In-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): n/a

(3) Paid Distribution Outside the Mails Including Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS®: 472,008

(4) Paid Distribution by Other Classes of Mail Through the USPS (e.g., First-Class Mail®): n/a

c Total Paid Distribution (Sum of 15b (1), (2), (3), and (4)) 1,569,917

d (1) Free or Nominal Rate Outside-County Copies included on PS Form 3541 77,491

(2) Free or Nominal Rate In-County Copies Included on PS Form 3541: n/a

(3) Free or Nominal Rate Copies Mailed at Other Classes Through the USPS (e.g., First-Class Mail): n/a

(4) Free or Nominal Rate Distribution Outside the Mail (Carriers or other means): 17,070

e Total Free or Nominal Rate Distribution (Sum of 15d (1), (2), (3) and (4)): 94,561

f Total Distribution (Sum of 15c and 15e): 1,664,478

g Copies not Distributed 522,108

h Total (Sum of 15f and g): 2,186,586

i Percent Paid (15c divided by 15f times 100): 94.32%

No. Copies of Single Issue Published Nearest to Filing Date

a Total Number of Copies (Net press run): 2,199,498

b (1) Mailed Outside-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): 1,079,879

(2) Mailed In-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): n/a

(3) Paid Distribution Outside the Mails Including Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS® : 420,000

(4) Paid Distribution by Other Classes of Mail Through the USPS (e.g., First-Class Mail®) : n/a

c Total Paid Distribution (Sum of 15b (1), (2), (3), and (4)) : 1,499,879

d (1) Free or Nominal Rate Outside-County Copies included on PS Form 3541: 76,218

(2) Free or Nominal Rate In-County Copies Included on PS Form 3541 n/a

(3) Free or Nominal Rate Copies Mailed at Other Classes Through the USPS (e.g., First-Class Mail): n/a

(4) Free or Nominal Rate Distribution Outside the Mail (Carriers or other means): 17,146

e Total Free or Nominal Rate Distribution (Sum of 15d (1), (2), (3) and (4)): 93,364

f Total Distribution (Sum of 15c and 15e): 1,593,243

g Copies not Distributed: 606,255

h Total (Sum of 15f and g): 2,199,498

i Percent Paid (15c divided by 15f times 100): 94.14%

16. Publication of Statement of Ownership:

If the publication is a general publication, publication of this statement is required. Will be printed in the December-13 issue of this publication. 17. Signature and Title of Editor, Publisher, Business Manager, or Owner: Vicki Wellington I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

The #1 Swiss Brand ofCookware and Cooks’ Tools

Our peelers are über popular!Why do millions of cooks—including

top chefs—prefer our 20+ peelers?

They’re fun, sharp and work magic.

Visit kuhnrikon.com or call 800-924-4699 for a catalog.

With the NOOK app, you can read anytime,

anywhere, andon any device.

5 0 % O F F F O R F O O D N E T W O R K M A G A Z I N E S U B S C R I B E R S O N LY

nook.com/foodnetworkmagazine

FREE for 14 days, preview a digital subscription on your NOOK, Apple and Android™ devices, and

Windows 8 tablets, and continue at 50% off—as low as $1 per issue!

Try it now!

PROMOTION

$1AS

LOW AS

http://kuhnrikon.com

http://nook.com/foodnetworkmagazine

TENNESSEECharles Vergos’s Rendezvous Two Slabs of Ribs President Clinton and the Rolling Stones have dropped by this basement barbecue joint for the famous ribs. This gift pack includes two racks, plus seasoning, sauce and popcorn. $105 (includes shipping); hogsfly.com

TEXASGoode Co.Brazos Bottom Pecan Pie Goode Co.’s pie is a small slice of Texas, handmade every morning using local pecans. Even the custom-crafted box shows off state pride. $36, plus shipping $10 and up; goodecompany.com

UTAHHires Big H Fry SauceIn this state, wherever there are fries, there’s fry sauce. Invented in Utah in the 1940s, the sauce typically consists of two parts mayonnaise and one part ketchup, plus seasonings. $9 for two 16-ounce bottles, plus $6 shipping; hiresbigh.com

VERMONTShelburne Country StoreMaple Cotton CandyThis maple treat will take Vermont lovers right back: It’s the same kind served at amusement parks, carnivals and fairs across the state. $2, plus $4 shipping; shelburnecountry store.com

VIRGINIAVirginia Diner Salted Gourmet Peanuts Virginians are nuts for peanuts, especially at this 84-year-old diner, known as the Peanut Capital of the World. This can keeps the big stash super fresh. $16.50, plus $6 shipping; vadiner.com

WASHINGTONPure Food Fish MarketSmoked Salmon Sampler Seattle locals bypass touristy fish-throwing vendors in Pike Place Market and head for this institution in back, open since 1911. $59 (includes shipping); freshseafood.com

WASHINGTON,D.C.Ben’s Chili Bowl Original Half SmokesD.C.’s half smoke sausages vary depending on where you buy them, but none are more iconic than Ben’s chili-topped variety. $40 for an eight-pack, plus $20 shipping; benschilibowl.com

WEST VIRGINIAColasessano’sPepperoni RollsPepperoni rolls have always been considered West Virginia’s snack, and Colasessano’s serves them in the neighborhood where they were invented. $24 for six, plus shipping $28 and up; 304-363-9713

WISCONSINRacine Danish KringlesKringle 2-PackThe kringle, a filled Danish pastry, was originally shaped like a pretzel, but in Racine it’s shaped like an O to fit more filling inside. $35 for two, plus $10 shipping; kringle.com

WYOMINGJackson Hole Buffalo Meat Co.Jerky SamplerWyoming settlers loved dried buffalo and elk—and the locals still do. $52 for four 4-ounce bags, plus $12 shipping; jhbuffalomeat.com

GIFT SCOUTS:Dave Cathey, The Oklahoman; Janna Farley, Argus Leader, SD; Eric E. Harrison, Arkansas Democrat-Gazette; Meg Heckman, NH; Jolene Ketzenberger, The Indianapolis Star; Jeff Korbelik, Lincoln Journal Star, NE; Denise Neil, The Wichita Eagle, KS; Heidi Knapp Rinella, Las Vegas Review-Journal; Patricia Talorico, The News Journal, DE

On the Road


http://hogsfly.com

http://goodecompany.com

http://hiresbigh.com

http://shelburnecountrystore.com

http://vadiner.com

http://freshseafood.com

http://benschilibowl.com

http://kringle.com

http://jhbuffalomeat.com

http://shelburnecountrystore.com

http://freshfromflorida.com

ADVERTISEMENT

A F R E S H TA K E

ON THE HOLIDAYSThe holiday season is fi nally here! As you plan your menu, consider adding some

fresh Florida seafood, which is bound to dazzle everyone at the dinner table. And what is Florida’s

supreme seafood delicacy? The ever popular and succulent Florida Spiny Lobster. Whether served

broiled with sweet cream butter, in a warm bisque or in a delicious pasta dish, lobster is the

perfect way to celebrate the holidays. Can’t make it to the beautiful Florida coast? You can have

Fresh From Florida Spiny Lobster delivered directly to your door. For more information visit

www.FreshFromFlorida.com. Remember…delicious is always served Fresh From Florida.

Lobster Bisque11/2 pounds cooked spiny

lobster meat2 tablespoons olive oil1 medium onion,

fi nely chopped1 rib celery, fi nely chopped1 carrot, fi nely chopped1 tomato, fi nely chopped6 cloves garlic, chopped2 tablespoons fresh tarragon

leaves, chopped2 tablespoons fresh thyme

leaves, chopped

1 bay leaf8 black peppercorns1/2 cup brandy1/2 cup dry sherry4 cups fi sh stock or

bottled clam juice1/4 cup tomato paste1/2 cup heavy cream11/2 tablespoons cornstarch2 tablespoons waterSalt and pepper to taste

®

For more recipes visit www.FreshFromFlorida.com

Sweet Cream Butter Broiled Florida Spiny Lobster Tails4 6 to 9-ounce spiny lobster tails, split open in the shell1/4 stick unsalted butter, softened at room temperatureSea salt to tasteFresh ground pepper to taste

Slice cooked lobster meat into medallions, reserving a few slices for garnish. Coarsely chop remaining meat; cover and chill. In a 6-quart stockpot, sauté the vegetables, garlic, herbs and peppercorns in oil over medium-high heat until soft. Add the brandy and sherry; simmer until most of the liquid is evaporated. Add the fi sh stock and simmer, uncovered, for 1 hour, stirring occasionally. Strain the stock into a large saucepan; discard remaining solids. Add tomato paste and simmer for 10 minutes until stock is reduced to 3 cups of liquid. Stir in cream and simmer for additional 5 minutes. Combine cornstarch and water in a small bowl and whisk into bisque. Simmer for 2 minutes, stirring, until slightly thickened. Add chopped lobster meat and simmer until lobster meat is heated through. Add salt and pepper. Serve garnished with reserved lobster medallions.

Preheat oven broiler on medium high. Place all four of the lobster tails on a cookie sheet, and make sure they are opened up down the middle. Evenly spread the softened butter over the meat of each tail. Lightly season each tail with salt and pepper. Place tails on the middle rack under the broiler. Let cook under the broiler for about 7 minutes or until just barely cooked throughout. Remove and let cool slightly. Serve lobster tails warm with fresh lemon.

http://www.FreshFromFlorida.com

http://www.FreshFromFlorida.com

http://VISITflorida.com

Creamy, Delicious Holiday Treat

Rich and creamy LACTAID® Eggnog makes

the holidays even more merry. Raise a glass

of this favorite holiday treat even if you have

a sensitivity to lactose in dairy. Available for

a limited time. www.lactaid.com/eggnog

BRAND

Take a second look at disposable bakeware.

Introducing new Reynolds Disposable

Bakeware®. With a non-stick surface and

pretty blue exterior, it makes your dishes look

and taste their best anywhere. Learn more at

ReynoldsKitchens.com.

Minute® Multi-Grain Medley

Minute® Multi-Grain Medley is a blend of

4 gluten-free, 100% whole grains. Long-

grain brown rice, Thai red rice, wild rice and

quinoa, pre-portioned in 4 separate bags

and ready in 10 minutes. minuterice.com

Try New Quaker® Real Medleys™ Bars!

Nothing gets you going quite like the real fruits,

nuts and multigrains in Quaker® Real Medleys™.

Try all our unique and delicious combinations in

both snack bars and oatmeal+ cups. Quaker Up.

Head to quakeroats.com for more information.

NEUTROGENA® Naturals Moisturizers

Fortifi ed with vitamins B, C, and E,

antioxidants and omegas, they’re clinically

proven to boost skin’s defenses against

dullness and roughness, without any

irritating chemicals your skin doesn’t need.

For younger, healthier-looking skin. Naturally.

NeutrogenaNaturals.com


PROMOTION

http://www.lactaid.com/eggnog

http://ReynoldsKitchens.com

http://minuterice.com

http://quakeroats.com

http://NeutrogenaNaturals.com


Q: How often should I sharpen my knives?

Christine McGrath, Fairfax Station, VA A: Think of your knives as pencils: The more

you use them, the more you need to sharpen

them. Many chefs sharpen their knives daily,

but home cooks should sharpen about once

every couple of weeks (for heavy use) or

once every few months (for lighter use). Invest

in a ceramic electric sharpener (available at

home stores) or find a specialty store that

provides sharpening services. Between

sharpenings, occasionally hone your knife

with a steel (many knife sets come with one).

Honing will keep the tiny teeth of the blade

aligned. Here’s how to do it:

1. Hold the handle of the steel with the tip resting on a cutting board. Position the heel of your knife (the part of the blade closest to the handle) against the steel at a 15-to-20-degree angle.

2. Pull the entire length of the knife’s blade along the steel, drawing the knife toward you and down the steel at the same time. Keep the angle between the blade and the steel at 15 to 20 degrees.

3. Repeat on the other side of the blade. Don’t swipe the knife more than eight times per side; you could misalign the blade.

Have a question about cooking? Visit foodnetwork.com/goodquestion.

Good Question...Follow Up


Q: Can you explain the term “organic” to me?

Is it the same as “100 percent natural”? Chas Fisher, Montrose, COA: They’re not the same, but we understand the

confusion! The word “natural” on a label typically

means that the food is minimally processed and

doesn’t contain refined or artificial ingredients—

but the USDA doesn’t regulate the term except

when it’s used for meat, poultry and eggs. The

term “organic” is strictly monitored: Foods bearing

the organic seal must adhere to specific farming

and production guidelines as outlined by the USDA

and must be made without GMOs, antibiotics,

growth hormones and toxic pesticides.

Q: Sometimes a recipe

calls for brown sugar

but doesn’t specify light

or dark or if it should

be packed or loose.

What’s safe to assume?

Steven Fickess, Suisun City, CAA: The shade of brown sugar

you use—light or dark—is

a matter of preference.

Dark brown sugar simply has

more molasses and a slightly

stronger flavor. The two are interchangeable, so just use what you have on

hand. And you should always pack brown sugar into your measuring cup—

you need to remove air pockets to get an accurate measurement.

Brown sugar is just granulated sugar with molasses.

Q: When a baking recipe calls for unsalted butter, is it OK to use

salted butter and just reduce the salt in the recipe?

Julie Hoffman, Chico, CA A: For the most part, yes, you can reduce

the salt by ¼ teaspoon for every stick of

butter. Just know that the amount of salt

in salted butter varies by brand

(some contain as much as

¾ teaspoon salt per stick), so

you won’t have as much control

over the saltiness of your baked goods. And you should stick with unsalted

butter for any butter-based frosting.

BR

OW

N S

UG

AR

: JE

FF H

AR

RIS

/S

TU

DIO

D. B

UT

TE

R: F

OT

OLI

A. “

NA

TU

RA

L” L

OG

O: G

ET

TY

IM

AG

ES

. ILL

US

TR

AT

ION

S: J

OE

MC

KE

ND

RY

.

http://foodnetwork.com/goodquestion

????????????????ACTIVE: 20 min l TOTAL: 20 min (plus freezing) SERVES: 4

2 cups red candy melts

(available at craft stores)

4 sugar cones

1 cup mini marshmallows

1 pint mint–chocolate chip

ice cream

Whipped cream, for decorating

1. Line a plate with parchment paper;

set aside. Put the candy melts in a

microwave-safe bowl and microwave

in 30-second intervals, stirring after

each, until melted, about 3 minutes.

Spread on the cones with an offset

spatula; place upside-down on the

prepared plate.

2. While the coating is still wet, press

mini marshmallows around the base

and 1 marshmallow on the tip of each

cone, using more of the melted candy

as glue, if needed. Freeze until set,

about 1 hour.

3. Scoop 4 large balls of ice cream

onto plates. Gently top each scoop

with a cone; decorate the base of the

ice cream with whipped cream.

Contest

Name This Dish!


Dream up a clever name for this ice cream treat and you could win big.

Lisa Ebert Fremont, OH

Philly Mignon Katie Linn

Chicago

Recent Winner: KRAUT PLEASER

What do you think?

RUNNERS -UP

How to enter:

Read the recipe and come up with a creative name for this treat.

Go to foodnetwork.com/namethisdish and enter your best name between November 26 and December 13, 2013. The winner will receive a $500 gift card to foodnetworkstore.com, and three runners-up will each receive a $50 gift card. NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! contest is sponsored by Hearst Communications, Inc. To enter, go to foodnetwork.com/namethisdish and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, e-mail address and original recipe name based on this month’s dish. Contest begins 12:01 a.m. ET November 26, 2013, and ends 11:59 p.m. ET December 13, 2013. Must be 18 years or older and a legal resident of the 50 United States, District of Columbia or Canada. Void in Puerto Rico, Quebec Province and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.

Round Reuben Mary Beth Owen Cave Spring, GA

The Steakholder Jason Brink

Red Deer, Alberta

ICE

CR

EA

M: K

AN

G K

IM; F

OO

D S

TY

LIN

G: K

AR

EN

EV

AN

S. S

AN

DW

ICH

: KA

NG

KIM

.Fo

od N

etw

ork

Mag

azin

e (IS

SN

19

44

-72

3x)

is p

ublis

hed

mon

thly

with

com

bine

d is

sues

in J

an/F

eb a

nd J

ul/A

ug, 1

0 ti

mes

a y

ear b

y H

ears

t Com

mun

icat

ions

, Inc

., 3

00

Wes

t 57

th S

tree

t, N

ew Y

ork,

NY

10

01

9 U

.S.A

. Ste

ven

R. S

war

tz, P

resi

dent

& C

hief

Exe

cutiv

e O

ffic

er; W

illia

m R

. Hea

rst I

II, C

hair

man

; Fra

nk A

. Ben

nack

, Jr.,

Exe

cutiv

e V

ice

Cha

irm

an;

Cat

herin

e A

. Bos

tron

, Sec

reta

ry. H

ears

t Mag

azin

es D

ivis

ion:

Dav

id C

arey

, Pre

side

nt; J

ohn

P. L

ough

lin, E

xecu

tive

Vic

e Pr

esid

ent a

nd G

ener

al M

anag

er; J

ohn

A. R

ohan

, Jr.,

Sen

ior V

ice

Pres

iden

t, F

inan

ce. ©

20

13

“Foo

d N

etw

ork

Mag

azin

e” a

nd th

e “F

ood

Net

wor

k M

agaz

ine”

logo

are

trad

emar

ks o

f Foo

d N

etw

ork

Mag

azin

e, L

LC. “

Food

Net

wor

k” a

nd th

e “F

ood

Net

wor

k” lo

go a

re re

gist

ered

trad

emar

ks o

f tel

evis

ion

Food

Net

wor

k, G

. P.,

and

are

used

und

er li

cens

e. A

ll rig

hts

rese

rved

. Per

iodi

cals

pos

tage

pai

d at

New

Yor

k, N

Y, a

nd a

dditi

onal

mai

ling

offic

es. C

anad

a Po

st In

tern

atio

nal P

ublic

atio

ns m

ail p

rodu

ct (C

anad

ian

dist

ribut

ion)

sal

es a

gree

men

t No.

40

01

249

9. E

dito

rial a

nd A

dver

tisin

g O

ffic

es:

30

0 W

est 5

7th

Str

eet,

35

th F

loor

, New

Yor

k, N

Y 1

00

19

. Sub

scrip

tion

pric

es, U

SA

and

pos

sess

ions

: $3

6 fo

r 10

issu

es; C

anad

a, a

dd $

7; a

ll ot

her c

ount

ries,

add

$2

3. F

ood

Net

wor

k M

agaz

ine

will

, upo

n re

ceip

t of a

com

plet

e su

bscr

iptio

n or

der,

unde

rtak

e fu

lfillm

ent o

f tha

t ord

er s

o as

to p

rovi

de th

e fir

st c

opy

for d

eliv

ery

by th

e po

stal

ser

vice

or a

ltern

ate

carr

ier w

ithin

6 to

14

wee

ks. F

rom

tim

e to

tim

e, w

e m

ake

our s

ubsc

riber

list

ava

ilabl

e to

com

pani

es th

at s

ell g

oods

and

ser

vice

s by

mai

l tha

t we

belie

ve w

ould

inte

rest

our

read

ers.

If y

ou w

ould

rath

er n

ot re

ceiv

e su

ch m

ailin

gs, p

leas

e se

nd y

our c

urre

nt m

ailin

g la

bel o

r an

exac

t cop

y to

: Mai

l Pre

fere

nce

Ser

vice

, PO

Box

60

00

, Har

lan,

IA 5

15

93

. Sen

d C

anad

ian

retu

rns

to: P

itney

Bow

es, P

O B

ox 2

55

42

, Lon

don,

ON

N6

C 6

B2

. For

sub

scrip

tion

orde

rs a

nd in

quiri

es, w

rite

to: C

usto

mer

Ser

vice

Dep

artm

ent,

Foo

d N

etw

ork

Mag

azin

e, P

O B

ox 6

00

0, H

arla

n, IA

51

59

3, o

r cal

l 86

6-5

87-

46

53

. Foo

d N

etw

ork

Mag

azin

e is

not

resp

onsi

ble

for u

nsol

icite

d m

anus

crip

ts o

r art

. Non

e w

ill b

e re

turn

ed u

nles

s ac

com

pani

ed b

y a

self-

addr

esse

d st

ampe

d en

velo

pe. C

anad

a B

N N

BR

10

23

1 0

94

3 R

T. V

ol. 6

, No.

10

. PO

STM

AS

TER

: Sen

d al

l UA

A to

CFS

. (S

ee D

MM

707

.4.1

2.5

); N

ON

-PO

STA

L A

ND

MIL

ITA

RY

FA

CIL

ITIE

S: S

end

addr

ess

corr

ectio

ns to

Foo

d N

etw

ork

Mag

azin

e, P

O B

ox 6

00

0, H

arla

n, IA

51

59

3. P

rinte

d in

US

A.

http://foodnetworkstore.com

http://foodnetwork.com/namethisdish




#CookWithKohls

B r i l l i an t g i f t i d e a s f o r t h e h o s t e s s w i t h t h e m o s t e s t .

S h o p o u r s u r e f i r e f a v o r i t e s a t K o h l s a n d K o h l s . c o m / f o o d n e t w o r k .

M E R R Y & B R I G H T

http://Kohls.com/foodnetwork

Go ahead

and peek!See inside for

more holiday

inspiration from

Food Network™

and Kohl’s.


#CookWithKohls

C o f f e e , t e a a n d c o c o a , o h m y ! S h o p o u r s p i r i t e d

s e l e c t i o n o f m u g s a t K o h l ’s a n d K o h l s . c o m / f o o d n e t w o r k .

C U P S O F G O O D C H E E R

http://Kohls.com/foodnetwork

food network magazine - december 2013

Documents