QUICK&EASYs p e c i a l h o l i d a y e d i t i o n

StArtErSFresh Mushroom and parsley saladapple-cheddar-squash soup

mAInGrilled Flank steak with Gorgonzola cream saucenoodle KugelFig-and-orange-Glazed HamBaked Macaroni and cheese

dESSErtSchocolate peppermint pinwheel cookiesFive layer Barscoconut-cranberry Macaroonapple-Bread pudding cake

CoCKtAIlScandy cane coolerorange currant pick-Me-UpMexicocoaHot Buttered cider

QUICK&EASYs p e c i a l h o l i d a y e d i t i o n

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soup and salad

1 pound large button mushrooms, trimmed, cleaned and thinly sliced1/3 cup chopped fresh flat-leaf parsley1/4 cup extra-virgin olive oil1/4 cup fresh lemon juiceKosher salt and freshly ground black pepper2-ounce piece ParmesanServing suggestion: assorted French cheeses and Poilane Bakery-style breads

Fresh Mushroom and Parsley Salad

cooKs in 6 minutes!

1 in a medium salad bowl, mix together the mushrooms and parsley.

2 in a small bowl, whisk together the oil and lemon juice until smooth. season with salt and pepper, to taste.

3 add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the parmesan on top and serve.

5 tablespoons unsalted butter1 medium onion, thinly sliced2 medium apples, thinly sliced1 large white potato, diced1 1/2 cups chopped peeled butternut squash, fresh or frozenKosher salt and freshly ground pepper1/2 teaspoon dried sage2 tablespoons all-purpose flour1/3 cup apple cider4 cups low-sodium chicken broth1 cup milk2 ounces thinly sliced prosciutto, torn into bite-size pieces2 cups grated sharp cheddar cheese, plus more for garnishChopped chives, for garnish (optional)Crusty bread, for serving (optional)

soup and salad

Apple-Cheddar-Squash Soup

cooKs in 12 minutes!

1 Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. season with salt and pepper and cook until the onion is soft, about 8 minutes. stir in the sage and flour. add the cider and cook over high heat, stirring, until thickened. add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

2 Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. drain on paper towels.

3 add the cheese to the soup and stir over medium-low heat until melted. puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. serve with bread, if desired.

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Grilled Flank Steak with Gorgonzola Cream Sauce

main course

cooKs in 25 minutes!

1 tablespoon salted butter, plus 1 stick slightly softened1 shallot, minced1 cup heavy cream1/4 pound gorgonzola cheese,crumbledKosher salt and freshly ground pepper1 1/2 pounds flank steak2 tablespoons olive oil1 tablespoon sugar1/4 cup paprika1/4 teaspoon onion powder2 pounds large asparagus, trimmed

1 Melt 1 tablespoon butter in a medium saucepan over medium heat. add the shallot and cook until tender, about 1 minute. add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. season with salt and pepper and keep warm.

2 Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. let the steak rest for 5 minutes before slicing.

3 Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.

4 Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.

1 stick unsalted butter, plus more for the dish1 large onion, chopped1 tablespoon plus 1/4 teaspoon sugarKosher salt12 ounces wide egg noodlesFreshly ground pepper3 large eggs2 cups small-curd cottage cheese2 cups sour cream2 cups whole milkPinch of ground cinnamon1/2 teaspoon grated orange zest3 cups cornflakes, coarsely crushed

main course

NoodleKugel

cooKs in 50 minutes!

1 preheat the oven to 350 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. add the onion and 1/4 teaspoon sugar and cook until soft and golden brown, 8 to 10 minutes. transfer to a large bowl, reserving the skillet.

2 Meanwhile, bring a large pot of salted water to a boil; add the noodles and cook until al dente, about 6 minutes. drain the noodles and add to the bowl with the onion mixture; season with salt and pepper.

3 pulse the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining 1 tablespoon sugar and 1 teaspoon salt in a food processor until smooth. add to the noodles and toss, then transfer the mixture to the prepared dish. Melt the remaining 2 tablespoons butter in the skillet over medium heat, add the cornflakes and toss. sprinkle over the pasta and bake until just set, 35 to 40 minutes. let rest 10 minutes before serving.

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1 spiral-sliced half ham1 cup fig jam2 tablespoons dijon mustardGrated zest of 1 orange1/3 cup fresh orange juice

main course

Fig-and-Orange-Glazed Ham

cooKs in 30 minutes!

1 preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.

2 Meanwhile, combine the jam, mustard, and orange zest and juice in a small saucepan over low heat. cook, stirring, just until the jam melts (do not boil). spoon half of the glaze over the ham and bake for the remaining 30 minutes.

3 Remove the ham from the oven and spoon the remaining glaze on top. transfer to a cutting board and carve.

main course

Baked Macaroni and Cheese

1/2 pound elbow macaroni3 tablespoons butter3 tablespoons flour1 tablespoon powdered mustard3 cups milk1/2 cup yellow onion, finely diced1 bay leaf1/2 teaspoon paprika1 large egg12 ounces sharp cheddar, shredded1 teaspoon kosher saltFresh black pepper

Topping3 tablespoons butter1 cup panko bread crumbs

1 preheat oven to 350 degrees F. in a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. stir in the milk, onion, bay leaf, and paprika. simmer for ten minutes and remove the bay leaf.

2 temper in the egg. stir in 3/4 of the cheese. season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. top with remaining cheese.

3 Melt the butter in a saute pan and toss the bread crumbs to coat. top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

cooKs in 45 minutes!

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1 batch Sugar Cookies, recipe follows3 ounces unsweetened chocolate, melted1 teaspoon vanilla extract1 egg yolk1 teaspoon peppermint extract1/2 cup crushed candy canes or peppermint candies

dessert

Chocolate Peppermint Pinwheel Cookies

cooKs in 15 m

inutes!

1 divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. cover both with plastic and chill for approximately 5 minutes.

2 Roll out doughs separately to approximately 1/4-inch thickness. place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.

3 Remove dough from the refrigerator and cut into 1/2-inch slices. place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.

1/2 cup chopped pecans1 cup butterscotch morsels1 cup shredded coconut1 cup semisweet chocolate morsels1 1/2 cups graham cracker crumbs1 jar Five Layer Bar Mix1/2 cup (1 stick) butter, melted1 (14-ounce) can sweetened condensed milk

dessert

Five-LayerBars

cooKs in 30 m

inutes!

1 in a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers.

2 Remove graham cracker crumbs from jar. combine graham cracker crumbs and melted butter. press into bottom of a 9 by 13-inch baking dish.

3 sprinkle remaining ingredients of mix over crumb mixture. pour sweetened condensed milk over the layers. Bake for 30 minutes. allow to cool and cut into bars.

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dessert

Coconut-Cranberry Macaroon

2/3 cup sugar2 large egg whites, lightly beaten1/2 cup dried cranberries, finely choppedFinely grated zest of 1 orange2 teaspoons pure vanilla extract1/2 teaspoon fine salt3 cups (about 8 ounces) finely shredded unsweetened coconut

1 preheat oven to 350 degrees F. line 2 baking sheets with parchment.Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. toss the coconut with the egg mixture until completely coated.

2 Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.

3 Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. transfer to a rack to cool. serve.

cooKs in 20 minutes!4 tablespoons unsalted butter, melted2 1/2 cups chunky applesauce1/2 cup golden raisins1 teaspoon finely grated lemon zest1 teaspoon ground cinnamon1/2 cup milk2 large eggs, separated1 1-pound loaf sliced whole-wheat or cinnamon-raisin bread, crusts removed1/2 cup confectioners’ sugar3/4 cup apricot preserves

dessert

Apple-Bread Pudding Cake

cooKs in 35 minutes!

1 preheat the oven to 375 degrees F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil. Mix the applesauce, raisins, lemon zest and cinnamon in a bowl; set aside. Whisk the melted butter, milk and egg yolks in a shallow dish.

2 dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. spread the applesauce mixture over the bread. dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes.

3 Meanwhile, beat the egg whites and confectioners’ sugar in a bowl with a mixer on medium-high speed until stiff peaks form. spread the apricot preserves on top of the cake. spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes.

4 let the cake cool in the pan, about 1 hour. lift out of the pan using the foil and slice into squares.

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1 tbs. crushed candy cane or peppermint candy1 1/2 oz. mint-infused vodka1/2 oz. B&B (Benedictine and brandy)1/2 oz. half-and-halfIcePeppermint stickMint sprig for garnish

place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. do not over-muddle into a powder. add vodka, brandy and half-and-half and stir. pour into a shaker with ice. shake lightly to chill and strain into old-fashioned glass full of ice. add a peppermint stick and stir. Garnish with a mint sprig.

1/2 gallon (8 cups) apple cider1/2 cup fresh lemon juice, plus 1 strip zest1/2 cup fresh orange juice, plus 1 strip zest3 cinnamon sticks4 whole cloves1 tablespoon unsalted butter, softenedBourbon, rye or whiskey (optional)Cinnamon candy sticks, for garnish (optional)

combine the cider, citrus juices and zest, cinnamon sticks and cloves in a large pot. simmer over medium heat, about 20 minutes; do not boil. ladle the cider into mugs, leaving the zest and spices in the pot, and add about 1/2 teaspoon butter to each mug. spike the adults’ drinks with a shot of bourbon and garnish with cinnamon candy sticks, if desired.

Candy Cane Cooler

1/2 oz. Cointreau or orange liqueur1 1/2 oz. Grappa1/4 oz. Creme de Cassis or blackcurrant liqueur1/2 oz. fresh-squeezed juice from 1/2 lemonSplash of simple syrupIceOrange zest for garnish

place all ingredients in a cocktail shaker with ice. shake vigorously until chilled and well combined. put a scoop of ice in a highball or cooler glass. pour cocktail over ice. Zest an orange to make a twist. Rub around rim of glass, twist and place in glass to garnish

drinks

Orange CurrantPick-Me-Up

1 tbs. unsweetened cocoa powder1 tsp. cinnamonPinch of chili powderPinch of cayenne pepper3/4 cup almond milk (can substitute Irish Creme, coffee-flavored liqueur or milk)Splash of agave nectar (can substitute honey or maple syrup)1 oz. Silver tequilaPaprikaCinnamon stick

in a saucepan over low heat add the cocoa powder, cinnamon, chili powder and cayenne pepper. toast until spices begin to release their aromas, about a couple of minutes. Using a small whisk or wooden spoon, slowly incorporate the almond milk. Raise the temperature to medium-high and bring to a slow simmer. stir in the agave nectar and remove from the heat. Rim a mug by dipping into a saucer of water, blotting and dipping into saucer of paprika. pour in tequila. add hot cocoa mixture. stir with a cinnamon stick and serve.

drinks

Hot Buttered Cider

Mexicocoa