recipes

Holiday 23 January 2017

Very Merry Holiday Bites

(Family Features) Holiday parties should be fun — so why not serve up some tasty appetizers with a creative seasonal twist that will be sure to spice up your gathering?

These clever bites start with versatile party favorites Hillshire Farm Lit’l Smokies — and then the fun begins. Start off with an impressive — and edible — wreath for the centerpiece and serve with a cranberry-barbecue dip. Next, dress up your cocktail links with some delicious fare: simmer your Smokies in a zesty sauce; wrap them up in crispy bacon; make a splash with pineapple and edible flowers; dip and fry to make your own mini corn dogs; and turn them into tasty reindogs. With these fun-tastic appetizers, not only will you give guests plenty of food to eat, you’ll give them plenty to talk about.

For more recipes to add merriment to your celebrations, visit www.hillshirefarm.com.

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Holiday Appetizer Wreath

Yield: 16 servings
Prep Time: 30 minutes
Cook Time: 15 minutes

  • 32 Hillshire Farm Lit’l Smokies
  • 1/2 cup whole berry cranberry sauce
  • 1/2 cup barbecue sauce
  • 1 can (8 ounces) refrigerated crescent dough rolls
  • Optional: Roasted bell pepper strips, cherry tomato halves and fresh rosemary for garnish
  1. Preheat oven to 375°F.
  2. Open package of sausages and drain off liquid.
  3. Combine cranberry sauce and barbecue sauce in a small saucepan; heat over low heat, stirring until smooth and hot.
  4. Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal. With knife or pizza cutter cut each rectangle lengthwise into 8 strips, making a total of 32 strips.
  5. Wrap 1 strip of dough around each sausage. Place crescent-wrapped sausages with sides touching on ungreased cookie sheet or round baking stone in a circle, forming a wreath shape.
  6. Bake for 11 to 15 minutes or until golden brown. Cool slightly.
  7. Carefully remove wreath onto serving platter, if desired. Garnish wreath with bell pepper strips to form a bow, and cherry tomato halves and rosemary sprigs for ornaments, if desired.
  8. Serve with cranberry-barbecue sauce.

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Lit’l Party Delights

Yield: 9 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

  • 1 package Hillshire Farm Lit’l Smokies
  • 3/4 cup chili sauce
  • 3/4 cup grape jelly
  • 1 tablespoon red wine
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  1. Open package of sausages and drain off liquid; set aside.
  2. Combine remaining ingredients in medium saucepan. Heat, stirring occasionally, over medium heat until jelly is melted and mixture is smooth.
  3. Add sausages; heat 10 minutes or until hot.

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Reindogs

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

  • 1 package Hillshire Farm Lit’l Smokies
  • Pretzel twists
  • Mustard
  • Ketchup
  1. Heat sausages according to package directions.
  2. Break a small pretzel twist in half. Stick a pretzel half into both sides of sausage to resemble antlers.
  3. Use 2 small drops of mustard for eyes and a small drop of ketchup for the nose.

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Corn Doggies

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

  • 1 package Hillshire Farm Lit’l Smokies
  • 1 package (8.5 ounces) corn muffin mix
  • 2/3 cup flour
  • 1 egg, beaten
  • 1 cup milk
  • Vegetable oil for frying
  1. Preheat oil to 375°F. Open package of sausages and drain off any liquid. Insert wooden toothpick into tip of each sausage.
  2. Mix corn muffin mix, flour, egg and milk in a large bowl until well combined. Working quickly, dip 4 to 5 sausages in batter.
  3. Fry for 2 to 3 minutes, or until golden brown and batter is cooked in the center.
  4. Drain on paper towels. Repeat with remaining sausages.

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Pigs in Heaven

Yield: 20 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

  • 1 package Hillshire Farm Lit’l Smokies
  • 1 package thick sliced bacon
  1. Preheat oven to 400°F.
  2. Open package of sausages and drain off any liquid.
  3. Cut each bacon slice into 3 to 4 pieces. Wrap each sausage with a piece of bacon; secure with a toothpick.
  4. Place on a 15 x 10 x 1-inch baking pan.
  5. Bake 15 to 20 minutes, or until bacon is browned.

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Lit’l Luaus

Yield: 20 servings
Prep Time: 5 minutes
Cook Time: 3 minutes

  • 1 package Hillshire Farm Lit’l Smokies
  • Canned pineapple (1 can)
  • Edible flowers
  1. Heat sausages according to package directions.
  2. Cut 1 pineapple ring in half.
  3. Wrap two halves of pineapple around each sausage.
  4. Garnish with edible flowers.
Holiday 19 January 2017

Classic Holiday Flavors Inspire Fun Snack Recipes

(Family Features) The holiday season is filled with family food traditions, from stuffing and pumpkin pie, to festive cakes and frosted sugar cookies. This year, wow your family, guests and friends with a fun, crunchy twist on the great tastes of holiday favorites.

No one can replace grandma’s classic pie recipe, but have a little fun and surprise your family and friends. With creative takes on traditional dishes, Chex® Party Mix will help you wow your guests with familiar flavors and aromas, served up in a playful way that’s sure to impress.

It’s easy to re-create the taste of each of these treats in a quick, delicious party mix. Visit www.ChexPartyMix.com for more than 150 party mix recipes that can be made in the microwave in just 15 minutes.

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Peppermint and Chocolate Chex® Mix

Featuring melted white chocolate, crushed candy canes and a dark chocolate drizzle, it’s easy to add holiday cheer with this festive mix.

Prep Time: 10 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

  • 3 cups Rice Chex® cereal
  • 3 cups Chocolate Chex® cereal
  • 1 bag (12 ounces) white vanilla baking chips (2 cups)
  • 1/2 cup coarsely crushed peppermint candy canes (16 miniature, unwrapped)
  • 1/4 cup dark chocolate chips
  1. Mix cereals in large microwavable bowl. Line cookie sheet with foil or waxed paper.
  2. In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
  3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy.
  4. Melt dark chocolate chips in microwave on High 50 to 60 seconds or until chips can be stirred smooth; drizzle over top. Let stand in refrigerator until set, about 5 minutes. Gently break into clusters. Store in airtight container.

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Chex® Pumpkin Pie Crunch

This recipe is great served in your favorite colorful pie plate. Set the pie plate out on the table with the other dishes, and put a scooper out so guests can help themselves. For party favors, leave small bags next to the pie plate and ask guests to take a bag home for an extra treat later.

Prep Time: 15 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

  • 1/4 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup butter
  • 2 teaspoons vanilla
  • 2 cups Cinnamon Chex® cereal
  • 2 cups Wheat Chex® cereal
  • 2 cups Honey Nut Chex® cereal
  • 8 ounces pecans
  1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
  2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container. Note: Make mix up to two weeks ahead and store in airtight container.
Holiday 19 January 2017

Italian Herbed Crown Roast of Pork with Italian Sausage and Parmesan Dressing

Prep time: 50 minutes
Cook time: About 2 3/4 hours
Yield: 16 servings

  • 1 16-rib pork rib crown roast (about 8 pounds)
  • 4 tablespoons dried Italian herb blend, divided
  • Salt and pepper
  • 1 1/2 pounds sweet Italian sausage, casings removed
  • 8 tablespoons unsalted butter, divided, plus more for casserole dish
  • 2 red bell peppers, cored, seeded, cut into 1/2-inch dice
  • 2 onions, cut into 1/2-inch dice
  • 1 pound crusty Italian bread, cut into 3/4-inch pieces
  • 1 cup shredded Parmesan cheese
  • 4 1/2 cups chicken broth, divided
  • 1 cup dry red wine, preferably Italian
  • 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
  1. Preheat oven to 350°F.
  2. Place pork in shallow roasting pan. Sprinkle with 2 tablespoons herb blend; season with salt and pepper. Roast until temperature towards interior of crown reaches 145°F, about 2 1/4 hours.
  3. While pork is roasting, make dressing: In large skillet over medium heat, cook sausage, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Use slotted spoon to transfer sausage to large bowl.
  4. Add 2 tablespoons butter to skillet; melt over medium heat. Add bell pepper and onion. Cook, until very tender, 10 to 12 minutes. Transfer mixture to bowl with sausage. Add bread, cheese and remaining 2 tablespoons herb blend to bowl. Add 1 1/2 cups broth, stirring to evenly moisten. Season with salt and pepper. Spoon mixture into buttered 2 1/2-quart casserole dish. Cut 2 tablespoons remaining butter into pea-sized pieces; dot them over the top.
  5. About 30 minutes before pork is done, cover dressing with foil and bake 30 minutes.
  6. When pork is done, transfer to cutting board; rest 20 minutes. Remove foil from dressing; continue cooking until top is crisp and golden, about 20 minutes.
  7. Meanwhile, drain roasting pan and discard liquids; place pan on stovetop over medium-high heat. Add wine and remaining 3 cups broth. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 cups, about 12 minutes. Reduce to simmer; add remaining 4 tablespoons butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.
  8. Slice roast. Serve with dressing and pan sauce.

Source: National Pork Board

Holiday 19 January 2017

Parmesan Pepper Spritz Crackers

Makes about 7 dozen crackers

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon cracked black
  • pepper
  • 1/2 teaspoon ground
  • white pepper
  • 1/2 teaspoon salt
  • 2 cups (about
  • 8 ounces) grated
  • Parmesan cheese
  • 1/2 cup (1 stick) butter,
  • softened
  • 2 cloves garlic, finely minced
  • 1/3 cup milk
  1. Preheat oven to 375°F.
  2. In small bowl, combine flour, black pepper, white pepper and salt. In large bowl, beat cheese, butter and garlic until smooth. Gradually add flour mixture to cheese mixture. Mix until dough forms a ball. Gradually add milk, mixing until fully incorporated. Shape into small logs and place in Cookie Master Ultra II. Using desired disk, press crackers onto ungreased cookie sheet.
  3. Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling grid. Remove from sheet and cool completely. Store in airtight container up to 1 week.

Source: Wilton Enterprises

Holiday 19 January 2017

Holiday Ham and Savory Sides

(Family Features) Holidays are a time filled with family, friends and — perhaps most importantly — feasts. Traditional holiday menu items have the power to evoke warm memories of holidays past while continuing to bring people together year after year. For many, the center of that coveted holiday table would not be complete without a sweet and savory spiral-sliced ham.

But what kind of holiday spread would it be without a plethora of delicious side dishes to accompany and complement the meal? Whether you prefer ham with notes of honey, nuts or fruit, make sure your dinner table boasts a variety of options that enhance its delectable flavor. Look for recipes that incorporate both traditional and unexpected ingredients for a holiday menu makeover. Doing so will keep guests pleased with familiar favorites, yet pleasantly surprised with the new variations.

Savory side selections
If you’re looking for a savory side that spotlights the distinct flavors of the season, butternut squash is an excellent choice. White Beans with Bacon and Butternut Squash is a perfect blend of savory, sweet and salty. Serve it alongside your favorite Smithfield ham — Honey, Caramel Apple or Pecan Praline glazed — for a true taste of tradition. For more great recipes, visit www.smithfield.com.

A potato dish is also a must for many holiday spreads. Break away from mundane mashed potatoes and gravy with this recipe for Smashed Bacon Ranch Potatoes. Family and friends will line up for seconds when they get a taste of the ranch dressing and smoky bacon combination. Or, try this recipe for Green Bean Corn Casserole for another new twist on a classic holiday favorite.

3 ways to make ham leftovers delectable

For many, the best part of the holiday meal awaits them in the fridge the next day. If you find yourself with a kitchen still stocked for a holiday feast, here are some easy ways to turn delicious ham into a flavorful meal with just a few extra ingredients:

Pizza: Nothing pleases a child — or a parent for that matter — more than pizza. Simply place marinara sauce, cheese and cubed ham atop broiled French bread or English muffins for a crunchy post-holiday lunch.
Pasta salad: Whip up a cool classic you can nibble on all week long. Prepare your favorite whole-wheat noodles, then mix in cubed ham, your favorite cheeses, diced tomatoes, spinach and a generous pour of creamy Italian dressing. It’s an easy meal in just minutes.
Sandwiches: Take standard ham and cheese sandwiches to new levels with uneaten goodies from your cheese platter. Fill leftover artisan rolls from your holiday fare with sliced ham. Experiment with your favorite cheeses — Gouda, Gruyere or Roquefort — and place on the grill for a gooey, crunchy bite.

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Holiday Spiral Sliced Ham with Honey Glaze

Cook time: 10 to 12 minutes per pound
Yield: 14 servings

  • 1 Smithfield Spiral Sliced Ham with Honey Glaze
  1. Preheat oven to 325°F.
  2. Remove packaging; reserve liquid. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.
  3. After removing from oven, let sit for 5 minutes before glazing. Heat glaze packet for 15 seconds in microwave. Glaze is hot, so be careful when opening packet. Holding packet with towel or oven mitt, cut corner off packet and pour glaze into bowl. Stir well and spoon over ham. Let glazed ham sit for 5 minutes before serving to allow glaze to melt over ham.

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Smashed Bacon Ranch Potatoes

Cook time: 20 minutes
Yield: 4 servings

  • 1 1/2 pounds Yukon gold potatoes, cut into 1 1/2-inch pieces
  • 4 to 6 slices Smithfield Naturally Hickory Smoked Bacon
  • 1/4 cup bottled ranch dressing
  • 2 tablespoons buttermilk or whole milk
  • 1 tablespoon white wine vinegar
  • Salt and pepper
  1. Cook potatoes in boiling, salted water until very tender, 15 to 20 minutes. Drain; return to saucepan and mash coarsely. Cook bacon in a large heavy skillet over medium heat until browned; drain and crumble. Pour off drippings from skillet, leaving clinging particles in skillet. Add potatoes, salad dressing, buttermilk and vinegar to skillet; stir until well blended. Cook, stirring constantly, until hot. Add salt and pepper to taste.

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White Beans with Bacon and Butternut Squash

Cook time: 30 minutes
Yield: 4 servings

  • 2 tablespoons olive oil
  • 4 slices Smithfield bacon, chopped
  • 1 pound diced butternut squash
  • 1/2 cup onion, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon curry powder
  • 1/2 cup chicken stock
  • 2 cans cannellini beans, drained and rinsed
  • 2 cups fresh spinach, stems removed and chopped
  1. Heat olive oil in large skillet over medium heat. Add bacon to skillet and cook for 5 to 7 minutes or until crumbly; remove from skillet, drain on paper towels and reserve 2 tablespoons of drippings in skillet. Add butternut squash, onion, salt, pepper, nutmeg and curry powder to the skillet; saute for 5 minutes; add chicken broth to the skillet, reduce heat to medium low, cover and cook for 5 additional minutes or until butternut squash is tender. Add beans and spinach to the skillet and cook for 3 minutes or until all vegetables are heated through. Sprinkle with reserved bacon.

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Green Bean Corn Casserole

Cook time: 50 minutes
Yield: 8 servings

  • 1 bag frozen French-style green beans
  • 1 cup celery, chopped
  • 1/2 cup sour cream
  • 1 can cream of celery soup
  • 1 can corn, drained
  • 1 green pepper, chopped
  • 1/2 cup cheddar cheese, grated (or more)
  • 1 sleeve butter crackers, finely crushed
  • 3 tablespoons melted butter
  1. Preheat oven to 350°F. In large mixing bowl, combine first 7 ingredients and place in prepared 13-inch by 9-inch casserole dish. Combine crushed butter crackers and melted butter and spread over top of casserole. Bake for 45 minutes or until hot and bubbly.


Note: Add 1 cup diced ham and 1 cup shredded cooked chicken to this recipe to make it a main dish.

Source: Smithfield

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Holiday 19 January 2017

Ho Ho Holiday Treats

Make the Season Simple and Sweet

(Family Features) Nothing says home for the holidays like the smell of treats baking in the oven and a crowded kitchen filled with loved ones. Whether making decades-old family favorites or starting new holiday baking traditions, you can create homemade holiday goodies in a (ginger) snap.

“The holidays are a time when families are in the kitchen at record rates to bake cookies, build gingerbread houses and create a wide variety of sweet treats,” says Nancy Siler, vice president of consumer affairs at Wilton. “The good news is, even if you only have 30 minutes to spare during this hectic time, you can make amazing desserts for gatherings or gifting.”

Try these easy treat ideas from Wilton to spread holiday cheer:

  • Holiday Helpers: Invite family and friends for a cookie decorating day to help prepare gifts for upcoming events. You provide the Sparkling Sugars and Sprinkles, Peppermint Twisted Sticks and red and green icing ... everyone else provides the creativity.
  • Miracle on Your Street: Crunched for time with a party to attend? Pick up ready-to-eat cookies and artfully dip them in red and green Candy Melts candy for an elegant upgrade. No one has to know how simple it was to create a customized dessert.
  • Instant Snowman: Coat peanut butter sandwich cookies in white Candy Melts candy to create instant snowmen. Decorate with hats, scarves and, of course, carrot noses.
  • It’s a Wrap: Turn your homemade treats into gourmet gifts. Stock up on holiday-themed gift bags and boxes, colorful tissue paper, ribbons and tags to transform made-from-the-heart goodies into extra special gifts.

For more holiday ideas and inspiration, visit www.wilton.com

Festive Peppermint Twists

  • Dark Cocoa, Light Cocoa, Green or White Candy Melts Candy
  • Peppermint Twisted Sticks Candy
  • Assorted Holiday Sprinkles, including Holiday Nonpareils, Confetti and Jimmies, Red and Green Colored Sugars
  1. Line cookie sheets with parchment paper. In Disposable Dipping Container or bowl, separately melt Candy Melts candy in microwave following package instructions.
  2. Dip peppermint sticks into melted candy; tap stick lightly to smooth surface. Immediately add sprinkles. Set on prepared cookie sheet; chill until set, 5 to 10 minutes.
Holiday 19 January 2017

Holiday Cookies for a Good Cause

(Family Features) The hottest item to give and exchange this holiday season is a cookie. That’s because each cookie shared this November and December can mean supporting Cookies for Kids’ Cancer, a non-profit that raises funds for pediatric cancer research through cookie sales.

Glad has teamed with businesswoman and mother Ivanka Trump and award-winning chef and head judge of Bravo’s “Top Chef Just Desserts” Johnny Iuzzini to help spread the word. You can help in two ways:

  • Send a virtual cookie to a friend at www.Glad.com.
  • Host a Cookies for Kids' Cancer Bake Sale or Cookie Exchange. Register the event at www.cookiesforkidscancer.org and share how many cookies were sold or exchanged.

Glad will donate up to $1 for each edible or virtual cookie exchanged, up to $100,000.

Cookies for Kids' Cancer inspires individuals, communities and businesses to join in the fight against pediatric cancer. Pediatric cancer is the leading cause of death by disease for children in the United States, yet approximately half of the drugs used to treat children with cancer are at least 20 years old, according to the Institute of Medicine.

“As a mom, I want to do everything I can to help our children,” said Ivanka Trump. “The Cookie Exchange reminds us that the simplest transactions can be most impactful.”

Everyone can make a difference, one cookie at a time. Here is one of Iuzzini’s original holiday cookie recipes for inspiration:

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Lime Shortbread

Makes about 2 1/2 dozen 2-inch cookies

  • 2 sticks unsalted butter, cut into small cubes
  • 2 finely grated zest limes
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt
  • 2 1/4 cup all-purpose flour, plus more for rolling
  • 1 cup confectioner’s sugar
  1. Put butter into standing mixer with the paddle, and mix on medium-low until a thick paste forms with no visible butter lumps. Add lime zest, juice and salt, and mix until well combined.
  2. Meanwhile, sift flour and confectioner’s sugar together. With mixer on low, slowly add dry ingredients to butter mixture, stopping to scrape down bowl as necessary. Mix until just combined.
  3. Turn dough out onto large sheet of plastic wrap and press into a rectangle about 1/2-inch thick. Wrap dough tightly in plastic and refrigerate until firm, at least 1 hour.
    Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Remove dough from refrigerator and let stand for about 10 minutes.
  4. Lightly flour a sheet of parchment, unwrap dough, and set it on paper. Lightly flour top of dough and place another sheet of parchment over the top. Roll dough to an even 1/4-inch thickness. Use a 2-inch cutter to cut out cookies; transfer them to baking sheets, about 1 inch apart.
  5. Re-roll dough as necessary to cut out cookies until dough is used up. Freeze cookies on pan for 10 minutes.
  6. Bake cookies, rotating pans halfway through, until light golden brown on the edges, about 15 minutes. Cool on pan for 10 minutes before transferring to rack to cool completely. Store in an airtight container for up to 5 days.
Holiday 12 December 2016

Create Lasting Memories with Holiday Meals

(Family Features) From savory starters and sides to a show-stopping main course, there are so many recipes to choose from this season. The secret to creating those hallmark holiday moments – the ones that leave us with delicious memories – is choosing the right dish.

Whether you’re looking for the perfect recipe for the special holiday meal, an office potluck or a simple snack to warm up with after ice skating, these recipes are an easy way to elevate any moment with tastes you’ll savor for years to come – and leftovers you’ll devour the next day.

“Pork lends itself to a multitude of flavors and preparation methods, making it the perfect protein for any occasion,” said Pamela Johnson, Director of Consumer Communications at the National Pork Board. “You can transform a classic ham with a simple glaze or mix up your starters by adding a nutty, Spanish-inspired sauce to tender pork meatballs – giving those traditional dishes everyone loves a special touch.”

For more holiday recipes, visit PorkBeinspired.com, or try the interactive Pork Be Inspired Facebook bot that provides pork fans with great-tasting recipes. Just visit the Pork Be Inspired Facebook page, open Facebook Messenger and say, “Hi.” The bot will respond by asking questions to help you find the right recipe. You can also uncover more inspiration from the National Pork Board on Instagram, Pinterest and Twitter.

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Thyme-Basted Ham with Roasted Grapes

Prep time: 20 minutes
Cook time: 2-2 1/2 hours
Servings: 15-20 (4 ounces each)

  • 1 cooked, bone-in ham (6-8 pounds), trimmed
  • pepper
  • 1/2 cup grape jelly
  • 4 tablespoons unsalted butter (1/2 stick), cut into 4-6 pieces
  • 2 tablespoons chopped fresh thyme
  • 3 cups whole grapes (red, green or a combination)
  • 4 shallots, halved lengthwise and cut into 1/4-inch slices
  1. Preheat oven to 325° F. Position rack in lower third of oven.
  2. In large shallow roasting pan, place ham flat-side down and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake 1 1/2 hours.
  3. Meanwhile, in small saucepan over medium heat, combine jelly, butter and thyme, whisking occasionally until jelly and butter melt together and mixture comes to gentle boil, 1-2 minutes. Cover and set aside. In medium bowl, combine grapes and shallots. Set aside.
  4. Baste ham with jelly mixture. Continue baking, basting with jelly mixture and/or pan juices about every 15 minutes. When ham’s internal temperature reaches 120° F, add grapes and shallots to roasting pan, stirring to coat with pan juices. Continue baking and basting until internal temperature reaches 140° F, 15-18 minutes per pound. Remove ham from oven, transfer to cutting board and let rest 15-30 minutes. If grapes and shallots aren’t tender yet, return roasting pan to oven.
  5. Slice enough ham to serve and arrange on plates or platter. Season roasted grapes, shallots and pan juice mixture with pepper, and spoon some on top of ham. Serve remaining grape mixture on side.

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Stuffed Pork Meatballs with Romesco

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 10 (40 meatballs)

  • 1 1/2 pounds lean ground pork
  • vegetable oil, for the baking sheet
  • 3/4 cup plain dried bread crumbs
  • 1 large egg, beaten
  • 2 tablespoons dry sherry (optional)
  • 2 tablespoons fresh parsley, finely chopped or 2 teaspoons dried parsley
  • 1 teaspoon sweet paprika (preferably smoked paprika)
  • 2 garlic cloves, minced
  • 1/4 teaspoon fresh ground black pepper
  • 40 red-pepper-stuffed green olives (not large)
  • 40 wooden toothpicks or bamboo cocktail spears, for serving

Romesco Sauce:

  • 1 large garlic clove, crushed under knife, peeled
  • 2 drained, jarred roasted red bell peppers
  • 1/4 cup sliced natural almonds
  • 2 teaspoons sherry or red wine vinegar
  • 1 teaspoon sweet paprika (preferably smoked paprika)
  • 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped
  • 1/4 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  1. To make Romesco Sauce: In food processor, drop garlic through feed tube to mince. Stop machine and add peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl. Makes about 1 1/4 cup sauce.
  2. To make meatballs: Preheat oven to 400° F. Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic and pepper. Add ground pork and mix thoroughly but gently with hands. Using about 1 tablespoon of meat mixture for each, shape into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose olive. Arrange meatballs on baking sheet.
  3. Bake meatballs 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter. Spear with toothpicks and serve hot with Romesco Sauce for dipping.

Note: Romesco sauce can be covered and refrigerated up to 5 days. Bring to room temperature before serving.

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Five-Spice Pork and Apple Salad

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

  • 1 pound pork tenderloin
  • 2 teaspoons Chinese five-spice, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Fuji apple or other sweet-tart apple
  • 1/4 red onion
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons canola oil or other neutral-flavored oil
  • 12 cups mixed greens (about 6 ounces)
  1. Preheat oven to 425° F.
  2. Season tenderloin on all sides with 1 1/2 teaspoons five-spice powder, salt and pepper. Place tenderloin in shallow pan and roast about 20 minutes, or until internal temperature reaches between 145° F (medium-rare) and 160° F (medium).
  3. While pork is cooking, core and thinly slice apple. Thinly slice onion.
  4. While pork is resting, in large bowl, whisk together vinegar, oil and remaining five-spice powder. Add greens, apple and onion; toss. Season with salt and pepper, to taste, if desired. Arrange salad on plates or platter.
  5. Cut pork into thin slices. Arrange on top of salads and serve.

Source: National Pork Board

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Holiday 09 December 2016

Magical Holiday Meals

Side dishes worth celebrating

(Family Features) A holiday feast is made magical by the array of sides that create a symphony of flavors and textures worth celebrating. Cheese is always a crowd-pleaser, and these rich, creamy, cheesy sides can earn you high praise from friends and family.

Make your side dishes extra special by putting a twist on traditional mashed potatoes or serving up a fresh take on a decadent fondue. If you’re out to make a big impression, these croquettes feature a crispy outer crust surrounding a melty, cheesy center for a flavor explosion that lights up your taste buds.

The secret to each of these recipes is mild, mellow, nutty cheese. Best recognized as a classic wedge available in original and smoked flavors, Jarlsberg Brand Cheese has a mild, mellow, nutty flavor, and offers a naturally lactose and gluten free way to make culinary magic this holiday season.

Find more holiday-worthy recipes, and learn more about the rich, 60-year Norwegian heritage of Jarlsberg Cheese, at jarlsberg.com.

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Croquettes

Servings: 4

Tomato Sauce:

  • 10 ounces tomatoes
  • 1 clove garlic
  • 1/3 teaspoon ground cinnamon
  • 1 teaspoon sugar
  • 1 teaspoon curry
  • salt, to taste
  • pepper, to taste

Croquettes:

  • 4 ounces Jarlsberg cheese
  • 4 ounces cured ham
  • 1 garlic clove
  • 2 tablespoons shallots
  • 2 tablespoons parsley
  • 10 gelatin leaves
  • 2 tablespoons butter
  • 3 tablespoons flour, plus extra for dredging
  • 3 cups milk
  • salt, to taste
  • pepper, to taste
  • 4 cups cooking oil
  • 2 eggs
  • 6 tablespoons breadcrumbs
  1. To prepare sauce, chop up tomatoes and finely chop garlic. In saucepan, mix tomatoes, garlic, cinnamon, sugar and curry, and allow to simmer about 1 hour. Season, to taste, with salt and pepper.
  2. To make croquettes, grate cheese, cut ham into small pieces and finely chop garlic, shallots and parsley. Soak gelatin leaves in cold water 5 minutes.
  3. In saucepan, combine butter, 3 tablespoons flour and milk and bring to boil to make thick, white sauce. Squeeze water from gelatin and melt into sauce. Stir until smooth then stir in cheese until melted. Add ham, shallots and parsley, and season with salt and pepper.
  4. Pour mixture into square tin to depth of about 1 inch. Smooth top and leave to cool. Cut into about 40 1-by-2-inch rectangular slices.
  5. Heat oil in shallow skillet. Meanwhile, beat eggs lightly until frothy. Coat croquettes in flour, dip into egg then coat with breadcrumbs. Repeat for double-coating and fry until golden.

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Baked Mashed Potatoes

Servings: 7

  • 4 large baking potatoes
  • 1 cup shredded Jarlsberg cheese
  • 1 cup milk
  • 1 container sour cream
  • 1 cup butter
  • salt
  • fresh ground black pepper
  1. Heat oven to 350° F.
  2. Place potatoes in large pot of salted water and bring to boil. Reduce heat to medium-low, cover and simmer until tender. Drain and transfer potatoes to flat bottom bowl and mash. Add cheese, milk, sour cream, butter, salt and pepper. Mash all ingredients with potatoes until smooth. Pour mixture into baking pan and cover with foil. Bake, 30 minutes, covered. Uncover potatoes during last 10 minutes to allow browning.

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Cheese Fondue

Serves: 4

  • 16 ounces Jarlsberg cheese
  • 1 garlic clove
  • 2 cups white wine
  • 1 tablespoon lemon juice
  • 3 tablespoons flour
  • 1 tablespoon kirsch (optional)
  • 1/4 teaspoon white pepper
  • salt, to taste
  • nutmeg, to taste
  1. Grate cheese, or cut into small cubes.
  2. Rub inside of saucepan with garlic. Heat white wine and lemon juice on medium-low heat, but do not boil.
  3. Meanwhile, mix flour and cheese in bowl. Slowly add cheese while stirring in remaining ingredients. If fondue is too thin, add more cheese. If fondue is too hard, add more wine.
  4. Serve with crusty cubes of French or Italian bread, broccoli, cauliflowers, pepper strips, mushrooms, potatoes, asparagus spears or Granny Smith apple slices for dipping.

Variations: Substitute white wine with champagne, or add roasted garlic, fine herbs or bacon.

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Jerusalem Artichokes Au Gratin

Servings: 4

  • 2 cups Jerusalem artichokes
  • 4 shallots
  • 2 garlic cloves
  • 1 1/3 cups creme fraiche
  • salt, to taste
  • pepper, to taste
  • lemon juice, to taste
  • 1 1/3 cups grated Jarlsberg cheese
  • fresh herbs
  • fresh ground black pepper
  1. Heat oven to 400° F.
  2. Peel artichokes and cut into approximately 1/4-inch slices. Cut shallots into wedges and finely chop garlic. In bowl, combine artichokes, shallots and garlic with creme fraiche, and add salt, pepper and lemon juice, to taste.
  3. Spoon mixture into ovenproof dish and sprinkle grated cheese on top. Bake on center rack 30-40 minutes. Serve with fresh herbs and fresh ground black pepper.

Source: Jarlsberg Cheese

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Holiday 09 December 2016

Serve Up Good Cheer

Easy ideas for feeding unexpected holiday guests

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

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Sausage, Cheddar and Sourdough Strata

Recipe courtesy of Anolon Gourmet Cookware

  • Large Anolon Advanced Umber Skillet
  • 8 ounces sweet Italian sausage, removed from casing
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon dried basil
  • 1 large red bell pepper, thinly sliced
  • butter
  • Anolon Vesta 9-by-13-inch Baking Dish
  • 1 sourdough baguette (12 ounces), cut into 1/2-inch slices
  • 4 ounces sharp cheddar cheese, shredded
  • 8 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
  2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
  3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
  4. Heat oven to 350° F.
  5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

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Pumpkin and Macadamia Soup

Recipe courtesy of Anolon Gourmet Cookware

  • 3.5-Quart Anolon Advanced Umber Saucepan
  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped raw macadamia nuts
  • 1 small white onion, chopped
  • 1 tablespoon grated ginger
  • 2 cups diced squash or pumpkin
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • roasted macadamia nuts, for garnish
  1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
  2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
  3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
  4. Reheat and serve in bowls sprinkled with roasted macadamias.

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Brown Butter Pecan Cinnamon Bars

Recipe courtesy of Anolon Gourmet Cookware

  • Anolon Vesta 9-by-13-inch Baking Dish
  • 10 ounces unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 cups coarsely chopped pecans, toasted
  1. Heat oven to 350° F.
  2. Grease baking pan.
  3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
  4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
  5. Spread batter evenly into prepared pan.
  6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.

Source: Anolon Gourmet Cookware

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