Cranberry Orange Relish
Ingredients:
1 bag fresh cranberries, washed and drained
2 whole oranges, washed, sliced into wedges, seeds removed
1/2-1 cup sugar or sweetener, to taste
1/4 teaspoon vanilla or almond extract
Directions:
Place the cranberries into food processor. Add vanilla. Add orange wedges, one at a time and pulse between until oranges and cranberries are coarsely chopped. Pour into a bowl and mix in sugar, stirring well, adjust to desired sweetness.
Makes approximately 3 cups.
Sweet Potato Casserole (Classic Holiday recipe)
Makes 6 to 8 servings
Ingredients:
4-1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1-1/2 cups miniature marshmallows
Preparation:
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool. Peel and mash. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart. Bake at 350° for 30 minutes. Remove from oven and let stand for 10 minutes. Add marshmallows in alternating rows (between cornflake mixture) and bake an additional 10 minutes. Let stand 10 minutes before serving.
Roast Beef with Horseradish Mustard Sauce
Ingredients:
1 (3 pound) sirloin tip roast, trimmed
2 tablespoons ground coriander seeds
1 tablespoon cracked black pepper
2 teaspoons kosher salt
5 garlic cloves, crushed
Cooking spray
SAUCE:
3/4 cup prepared horseradish
1/2 cup stone-ground mustard
1/4 cup white vinegar
Preparation:
Preheat oven to 450°. To prepare roast beef, combine first 4 ingredients and rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Bake at 450° for 20 minutes. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing.) Cut roast against grain into thin slices. To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.
Fire and Spike Ham
Ingredients:
1 (5 to 6 pound) 33%-less-sodium smoked, fully cooked ham half
Cooking spray
1/2 cup red pepper jelly
1/2 cup pineapple preserves
1/4 cup packed brown sugar
1/4 teaspoon ground cloves
Preparation:
Preheat oven to 425°. Trim fat and rind from ham half. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Combine jelly and remaining ingredients, stirring with a whisk until well blended. Brush about one-third of jelly mixture over ham. Bake at 425° for 5 minutes. Reduce oven temperature to 325° (do not remove ham from oven); bake an additional 45 minutes, basting ham with jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand 15 minutes before slicing.
Cinnamon Stewed Apples
A terrific companion for ham or pork, this recipe can be doubled easily, and will keep in the refrigerator for about a week. The sauce is somewhat thin just after cooking, but it will thicken upon standing.
Makes 2 cups (serving size: 1/4 cup)
Ingredients:
6 cups chopped peeled Granny Smith apple (about 2 pounds)
1/2 cup packed brown sugar
1/4 cup apple juice
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
Preparation:
Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apples are tender, stirring occasionally. Let stand 5 minutes.
Chocolate Chip Meringue Cookies
Makes about 3 1/2 dozen cookies
Ingredients:
2 large egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/4 teaspoon almond extract
1 cup finely chopped semisweet chocolate (6 oz.) or miniature semisweet chocolate chips
Preparation:
1. In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.
2. With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment lined 12- by 15-inch baking sheets.
3. Bake meringues in a 275° regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.