Holiday cooking recipes are still important this time of the year. A lot of us still plan on giving a New Year dinner party and all the holiday cooking recipes will still come in handy. Here are a few to get you started on planning your menu.
Easy Holiday Recipes - Holiday Cooking Recipes - Fruited Holiday Rib Roast
What You Need For This Easy Holiday Recipe:
- 1 (6 lb) beef rib roast
- 1 T anise seed, crushed
- 3 garlic cloves, minced
- 3 T olive oil
- 2 T Dijon mustard
- 1/2 t salt
- 1/4 t pepper
- 3 C dried apricots
- 12 red boiling onions, halved
- 1/3 C orange juice
- 3 fresh pears, wedged
Method For This Easy Holiday Recipe:
1. Set the oven temperature to 325 degrees and allow the oven to heat up.
2. Trim all the fat from the rib roast and discard.
3. Place the anise seed and garlic in a mixing bowl.
4. Pour in the oil and the mustard.
5. Sprinkle in the salt and pepper and whisk together to combine well.
6. Remove 3 T of the oil mixture and place in a separate bowl for later use.
7. Place the roast on a rack in a shallow baking pan.
8. Brush the roast with the remaining oil being sure to completely cover.
9. Place the roast in the oven and bake for 1 1/2 hours.
11. Place the dried apricots and the onions into a mixing bowl.
12. Pour in the orange juice and the reserved oil.
13. Toss to coat the fruit and onions well.
14. Place a piece of aluminum foil that is large enough to hold the fruit mixture.
15. Fold the foil over the mixture being sure to leave room for steam.
16. Place the foil wrap in the oven next to the roast for 30 minutes.
17. Place the pears in a oven proof bowl or pan.
18. Place them in the oven with the meat and fruit mixture for 30 minutes.
19. Transfer the roast to a serving platter and garnish the platter with the pears.
20. Add the apricots and onions to the platter, cover and allow standing for 15 minutes before serving.
Serving Size: 12
Easy Holiday Recipes - Savory Peach Ham
What You Need:
- 1/4 C ketchup
- 1 T brown sugar
- 1 T cider vinegar
- 2 t Worcestershire sauce
- 1 t + 2 T canola oil
- 1/4 t pepper
- 4 (4 oz ea) ham slices, boneless and fully cooked
- 1 (8.5 oz) can sliced peaches, drained
How to Make It:
1. Pour the ketchup into a small mixing bowl.
2. Add the brown sugar and mix until sugar has dissolved.
3. Pour in the vinegar, Worcestershire sauce and 1 t of the oil.
4. Sprinkle in the pepper and whisk all the ingredients together until well combined.
5. Brush each ham slice with the ketchup mixture being sure to cover both sides.
6. Place the remaining canola oil into a large skillet.
7. Place the ham slices one at a time into the skillet over medium heat.
8. Cook each slice 7 minutes, turn and continue cooking an additional 4 minutes.
9. Transfer each cooked slice to a warm platter while cooking the remaining ham.
10. Once all the ham slices have been cooked lower the temperature to low.
11. Add the peaches to the skillet and drizzle the remaining ketchup mixture over the top of the peach.
12. Cover and cook 5 minutes.
13. Turn the peaches and cook an additional 2 minutes.
14. Remove the peaches and place over each ham slice before serving.
Serving Size: 4
Sweet Red Apple Slaw
What You Need:
- 1 lg. head of cabbage, shredded
- 4 carrots, shredded
- 2 medium sweet red apples, chopped fine
- 1 C mayonnaise
- 1/4 C sugar
- 2 T white vinegar
- 1/2 t salt
- 1/4 t pepper
How to Make It:
1. Place the cabbage in a large salad bowl.
2. Add the carrots and toss to combine.
3. Place the chopped apples in the bowl and toss again.
4. In a separate bowl, whisk together the mayonnaise, sugar and vinegar.
5. Sprinkle in the salt and pepper and whisk well to combine.
6. Pour the dressing into the cabbage mixture.
7. Toss with 2 forks to cover well.
8. Cover and refrigerate to chill through before serving.
Serving Size: 12
The apples add the sweetness along with color to this slaw. Onions can also be chopped and added along with cashews to make this slaw even better.
Toasted Almond Broccoli with Orange Sauce
What You Need:
- 3 C water
- 3/4 t salt
- 12 C broccoli florets
- 1 C whipping cream
- 1 T orange juice concentrate, thawed
- 1/2 t pepper
- 1/2 C almonds, sliced and toasted
How to Make It:
1. Place the water in a Dutch oven pan over high heat.
2. Sprinkle in the salt.
3. Bring the water and salt to a rapid boil.
4. Place the broccoli florets into the boiling salted water.
5. Bring back to a rapid boil.
6. Reduce heat to medium, cover and cook 10 minutes or until the broccoli is fork tender.
7. Dump the broccoli into a colander and allow the broccoli to drain.
8. Place the broccoli into a serving dish.
9. Place the whipping cream into the Dutch oven pan.
10. Add the orange juice and pepper stirring to combine.
11. Place the pan over low heat and cook, stirring occasionally, for 3 minutes or until the mixture is completely heated through.
12. Pour the sauce over the broccoli.
13. Sprinkle the toasted almonds over the broccoli just before serving.
Serving Size: 12
To toast almonds place them on an ungreased cookie sheet in a single layer.
Toast in a 350 degree oven approximately 8 minutes or until the almonds become a golden brown. Almonds can also be toasted in a skillet for 6 minutes over medium heat and in the microwave on high for 4 minutes. Always remember to stir the almonds often for even toasting and never let them darken any more than a light golden brown.
Creamy Cheese Pearl Onions and Peas
What You Need:
- 1 1/4 t salt, divided
- 1 (10 oz) pkg. pearl onions
- 2 (10 oz) pkgs. frozen peas, thawed
- 4 1/2 t butter
- 4 1/2 t flour
- 1/4 t pepper
- 1 1/2 C milk
- 3/4 C process cheese, cubed
How to Make It:
1. Place 2 in of water into a sauce pan.
2. Sprinkle the salt into the water.
3. Add the pearl onions.
4. Place the pan over medium high heat and bring to a boil.
5. Allow the onions to boil for 5 minutes.
6. Place the peas into the pan with the onions.
7. Reduce the heat to medium low, cover the pan and simmer for 10 minutes.
8. Drain, place in a serving bowl and set aside.
9. Place the butter in a large saucepan over low heat.
10. Allow the butter to melt completely then add the flour.
11. Sprinkle in the remaining salt and the pepper and stir until smooth.
12. While stirring gradually add in the milk.
13. Bring the mixture to a boil.
14. Stirring continuously boil the mixture for 2 minutes or until it begins to thicken.
15. Add the cheese and continue stirring until the cheese has completely melted and the sauce is smooth.
16. Pour the sauce over the onions and peas and stir to coat.
Serving Size: 8
If you want a little color to your onion and peas add a few pimento before pouring on the cheese sauce. If you like nuts add a few chopped cashews or pecans for a crunchy topping.
Creamy Bread Crumb Potatoes
What You Need:
- 5 lbs. potatoes
- 1/2 C + 1 1/2 T butter, divided
- 1/2 C flour
- 2 1/2 C chicken broth
- 2 1/2 C half and half
- 4 egg yolks
- 1/2 C fresh parsley, minced
- 1 1/2 t salt
- 1/2 t pepper
- 1/8 t cayenne pepper
- 1/2 C seasoned bread crumbs
How to Make It:
1. Place the unpeeled potatoes into a large kettle and cover with water.
2. Place the kettle over high heat and bring the water to a brisk boil.
3. Reduce the heat to medium, cover the kettle and cook the potatoes for 15 minutes or until they are just beginning to tender.
4. Drain the potatoes in a colander and rinse under cold water.
5. Allow the potatoes to cool enough to handle.
6. Remove the skins and cut the potatoes into slices.
7. In a saucepan over low heat melt the 1/2 C of butter.
8. Once the butter has melted stir in the flour until smooth.
9. Add the chicken broth and cream.
10. Adjust the heat to medium and allow the mixture to come to a brisk boil.
11. Stirring continuously boil the mixture for 2 minutes or until it begins to thicken.
12. Take the pan off the heat.
13. Place the egg yolks in a small bowl and beat slightly with a fork.
14. Pour 1 C of the hot sauce into the egg yolks and stir to combine.
15. Place the egg mixture into the pan with the remaining sauce.
16. Place the pan over medium heat and stirring continuously add in the parsley, salt, pepper and cayenne pepper.
17. Bring the mixture to a gentle boil and stirring continuously cook for 2 minutes.
18. Set the oven temperature to 375 degrees.
19. Spread 1 C of the sauce into the bottom of an ungreased 3 qt baking dish.
10. Top the sauce in the baking dish with 1/3 of the potatoes.
11. Continue with 2 more layers of the sauce then potatoes.
12. Melt the remaining butter then toss with the bread crumbs.
13. Spread the bread crumbs evenly over the top of the casserole.
14. Bake 35 minutes or until bubbly.
Serving Size: 12
Chocolate Peppermint Meringue Pie
What You Need:
- 2 (1 oz) squares unsweetened chocolate
- 2 T butter
- 1 C + 6 T sugar, divided
- 2/3 C evaporated milk
- 1 t + 1/2 t vanilla extract, divided
- 1 qt. peppermint ice cream, softened
- 1 (9 in) deep dish pie shell, baked
- 3 egg whites
- 1/4 t cream of tarter
- 1/2 t vanilla extract
- 3 T peppermint stick candy, crushed
How to Make It:
1. Place a heavy saucepan over medium heat.
2. Add the chocolate and butter to the saucepan and heat until both are completely melted and smooth, stirring occasionally.
3. Add 1 C of sugar and the evaporated milk to the pan.
4. Continuing cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved.
5. Remove the pan from the stove and stir in 1 t of vanilla.
6. Allow the mixture to cool to room temperature.
7. Spread half of the ice cream into the baked pie shell.
8. Place the shell and ice cream into the freezer until the ice cream has become firm.
9. Remove and spread half of the chocolate mixture over the firm ice cream.
10. Return to the freezer until set.
11. Repeat the layers one more time.
12. After the second layer of chocolate mixture return to the freezer and leave at least 4 hours or overnight.
13. Place the egg whites, 6 T sugar and cream of tarter into a heavy saucepan and place the pan over low heat.
14. With an electric mixer on low speed beat the ingredients while cooking for 12 minutes or until the mixture reaches 160 degrees on a candy thermometer.
15. Remove from the heat and pour in the vanilla.
16. Beat with the mixer until soft peaks form.
17. Fold the crushed candy into the meringue.
18. Spread the meringue over the top of the pie and return to the freezer until ready to serve.
Serving Size: 8
These easy holiday recipes will make a success of any New Year’s Eve dinner party! Be on the lookout for the blog about New Year’s Eve Snacks that will follow just in time for your planning. Easy holiday recipes make sure you can enjoy your party with your guests.
No comments:
Post a Comment