2014 Holiday Food/Recipes thread

[redheadbaker]

Post your favorites:

Appetizers
Soups/Salads
Main dishes
Veggie sides
Starch sides
Breads
Desserts

And anything else holiday-meal-related you want to include (table decorating, planning tips, cooking timelines, etc)

[2curlydogs]

IT'S NOT EVEN HALLOWEEN YET!

Unless we're including Halloween in this.

[redheadbaker]

Oct 1, 2014 11:09:11 GMT -5 2curlydogs said:

IT'S NOT EVEN HALLOWEEN YET!

Unless we're including Halloween in this.

Yes, include Halloween!

[ChillyMcFreeze]

When Fall comes, all I can think about is sauerbraten. I'm planning to make this next week, so... Columbus Day meal? This is Alton Brown's recipe. I have my own stashed away somewhere, but close enough.

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Slice the meat and serve with the sauce.

Read more at: www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe.print.html?oc=linkback

And I always served it with spaetzel until this year. This year I discovered a recipe for my beloved Czech bread dumplings (paging Velar Fricative!)

4 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
2 large egg yolks
1 1/2 cups milk
4 cups (about 10 slices) good-quality white bread, crusts removed, and cubed into 1/2-inch pieces

Prep Time: 30 minutes Cook Time: 30 minutes Resting time: 60 minutes
Total Time: 120 minutes Yield: 8 servings Czech Bread Dumplings

PREPARATION

In a large bowl, whisk together flour, baking powder and salt, and set aside. In a separate medium bowl, whisk together egg yolks and milk. Pour into bowl with flour. Work the dough with a Danish dough whisk, your hands or by machine using the dough hook until it no longer sticks to the bowl. Cover ad let stand 1 hour.

Put a large stockpot or pan of salted water on to boil. Work the bread cubes into the batter until well incorporated. Using floured hands, shape the dough into three or four rolls that are about 8 inches long and 2 1/2 inches wide. When the water is boiling, carefully slip the rolls into the water, giving them a stir so they don't stick. Reduce heat, cover and cook 10 to 15 minutes.

Using a slotted spoon, remove one dumpling from the pot after 10 minutes and test for doneness by cutting through the middle of the dumpling with a thread or thin knife. If it is done, remove the dumplings one by one and slice into 3/4-inch pieces again with a thread or sharp knife. Repeat until all dumplings are removed from the water and sliced.

Serve warm with gravy. To reheat leftover dumplings, place the slices in a steamer basket and steam a few minutes until soft. Leftovers are delicious browned in butter and sprinkled with sugar.

[abramos]

These tips can be used for all holidays/special events:

Set up the table the day/night before. I always set up the table Wednesday night before Thanksgiving. It is one less thing we have to worry about when are cooking the food on Thursday..
I use the crockpot for mashed potatoes and stuffing. Elegant, no. Easy, yes.

[meshaliuknits]

YES! LET'S TALK ABOUT HALLOWEEN AND HOW I CAN FINALLY FREAKING DECORATE!!!

[redheadbaker]

I want to make homemade caramel apples this year.

[meshaliuknits]

SO!

I have two calaveras masks that I'm going to hang over my mantel. The mantel will have a spiderweb cloth and probably have all of my "dressed up" Mr Potato heads. I have pumpkin lights and Scooby Doo intro style spooky eyes for the front window. The cupcake rack that is still siting on my dining room table from the last party (shut up) will be filled with small knitted pumpkins, ghosts, ghouls and zombies. I will also knit more!

On the food front I will be making pumpkin ice cream tonight. I already made (and ate) pumpkin fudge. I've got Pan de los Muertos on deck as well. And these stuffed peppers:

[redheadbaker]

meshaliuknits have you ever made fruit-o-lanterns?

www.pink-parsley.com/2011/10/snack-o-lantern-fruit-cups.html

[meshaliuknits]

Oct 1, 2014 12:23:20 GMT -5 redheadbaker said:

meshaliuknits have you ever made fruit-o-lanterns?

www.pink-parsley.com/2011/10/snack-o-lantern-fruit-cups.html

I have not! But I will now!

[orangeblossom]

Oct 1, 2014 12:15:44 GMT -5 redheadbaker said:

I want to make homemade caramel apples this year.

Cooking Light had some delicious recipes in their September issue. I'll see if I can find it online and post.

I think one had rosemary on them. Yum.

[secretlyevil]

Look at the healthy and cute jack o laterns. I guess I shouldn't post the pumpkin butterscotch fudge recipe I just stumbled upon.

[wawa]

Oct 1, 2014 14:24:25 GMT -5 secretlyevil said:

Look at the healthy and cute jack o laterns. I guess I shouldn't post the pumpkin butterscotch fudge recipe I just stumbled upon.

OF COURSE YOU SHOULD.  what's wrong with you?

[secretlyevil]

www.momontimeout.com/2013/09/pumpkin-butterscotch-fudge/

[redheadbaker]

Oct 1, 2014 14:11:35 GMT -5 orangeblossom said:

Oct 1, 2014 12:15:44 GMT -5 redheadbaker said:

I want to make homemade caramel apples this year.

Cooking Light had some delicious recipes in their September issue. I'll see if I can find it online and post.

I think one had rosemary on them. Yum.

I subscribe to Cooking Light -- I'm sure I still have the September issue somewhere. Thanks!

[orangeblossom]

Oct 1, 2014 15:00:10 GMT -5 redheadbaker said:

Oct 1, 2014 14:11:35 GMT -5 orangeblossom said:

Cooking Light had some delicious recipes in their September issue. I'll see if I can find it online and post.

I think one had rosemary on them. Yum.

I subscribe to Cooking Light -- I'm sure I still have the September issue somewhere. Thanks!

It might be October. I get too many magazines and can't keep them together.

[msmerymac]

Next Friday is my anniversary. We are going to dinner in Manhattan on Saturday, but for the actual date, I think it's time to break out my annual production of pumpkin stuffed with everything good.

Otherwise? No one lets me cook anything for holidays. This is what holiday gatherings are like:

[gpw]

g was here

[meshaliuknits]

Oct 1, 2014 15:29:12 GMT -5 msmerymac said:

Next Friday is my anniversary. We are going to dinner in Manhattan on Saturday, but for the actual date, I think it's time to break out my annual production of pumpkin stuffed with everything good.

Otherwise? No one lets me cook anything for holidays. This is what holiday gatherings are like.

[wawa]

Oct 1, 2014 15:29:12 GMT -5 msmerymac said:

Next Friday is my anniversary. We are going to dinner in Manhattan on Saturday, but for the actual date, I think it's time to break out my annual production of pumpkin stuffed with everything good.

Otherwise? No one lets me cook anything for holidays. This is what holiday gatherings are like:

I made that last year. Without the bacon.  It was declared a must have for all future years. EVERYBODY was all over it. Vegetarian sister in law, all the kids, my annoying ass "this would be better with bacon" husband....everybody.

Also I made it with rye bread - which kinda happened on a whim because my store was out of almost all the good crusty bread except a random loaf of rye.  It was a good whim.

[orangeblossom]

meshaliuknits redheadbaker

Here's the fancy caramel apples recipes
www.cookinglight.com/entertaining/holidays-occasions/caramel-apple-recipes

[meshaliuknits]

Oct 2, 2014 13:01:50 GMT -5 orangeblossom said:

meshaliuknits redheadbaker

Here's the fancy caramel apples recipes
www.cookinglight.com/entertaining/holidays-occasions/caramel-apple-recipes

If you could possibly make me the bacon pretzel peanut butter one I'd erect and alter to you and bring you many fine offerings.

[orangeblossom]

Oct 2, 2014 13:09:17 GMT -5 meshaliuknits said:

Oct 2, 2014 13:01:50 GMT -5 orangeblossom said:

meshaliuknits redheadbaker

Here's the fancy caramel apples recipes
www.cookinglight.com/entertaining/holidays-occasions/caramel-apple-recipes

If you could possibly make me the bacon pretzel peanut butter one I'd erect and alter to you and bring you many fine offerings.

For you, anything!

[Vespasia]

I made this last Thanksgiving and it was amazing:
Butternut Squash Mac and Cheese

I'll have to leave out the bacon if we eat with the same friends again this year but I think it will still be good. The smoked cheddar makes it so damn tasty. 

[aurademystere]

Oct 2, 2014 13:01:50 GMT -5 orangeblossom said:

meshaliuknits redheadbaker

Here's the fancy caramel apples recipes
www.cookinglight.com/entertaining/holidays-occasions/caramel-apple-recipes

I think I just gained five pounds reading that.

[secretlyevil]

redheadbaker...can I make a pumpkin cheesecake like dessert without the pan and water bath, etc? Triple ginger snap cookies for crust.

ETA: I've gone down the rabbit hole of mini pumpkin cheesecakes...

[secretlyevil]

Oct 2, 2014 13:12:12 GMT -5 Vespasia said:

I made this last Thanksgiving and it was amazing:
Butternut Squash Mac and Cheese

I'll have to leave out the bacon if we eat with the same friends again this year but I think it will still be good. The smoked cheddar makes it so damn tasty. 

This sounds yummy. I wonder if H would notice the squash...

[redheadbaker]

Oct 5, 2014 12:23:08 GMT -5 secretlyevil said:

redheadbaker...can I make a pumpkin cheesecake like dessert without the pan and water bath, etc? Triple ginger snap cookies for crust.

ETA: I've gone down the rabbit hole of mini pumpkin cheesecakes...

The water bath prevents cracking, so it's not absolutely necessary. The pan ... it'll be hard to slice and serve in a regular cake pan.

[jln]

I usually make this without hazelnuts.  It's a staple on our holiday table every year.  


Butternut Squash Gratin with Goat Cheese and Hazelnuts

www.epicurious.com/recipes/food/views/Butternut-Squash-Gratin-with-Goat-Cheese-and-Hazelnuts-240412


Makes 8 to 10 servings

Squash is often sold already peeled and seeded, making this recipe even easier.

ingredients

3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)

2 tablespoons olive oil

Coarse kosher salt

4 tablespoons (1/2 stick) butter, divided

3 cups sliced leeks (white and pale green parts only)

1 1/2 teaspoons chopped fresh sage

1 5.5-ounce log soft fresh goat cheese

1 cup heavy whipping cream

1/2 cup hazelnuts, toasted, husked, coarsely chopped

preparation



Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.



Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.



Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

[janetplanet20]

Oct 1, 2014 15:29:12 GMT -5 msmerymac said:

Next Friday is my anniversary. We are going to dinner in Manhattan on Saturday, but for the actual date, I think it's time to break out my annual production of pumpkin stuffed with everything good.

Otherwise? No one lets me cook anything for holidays. This is what holiday gatherings are like:

</div>Yum, this sounds so good! Thank you for sharing. I need this insane soCal heat wave to end so I can make this!