RECIPE # 5272 - HOLIDAY COOKING SHOW RECIPES - Tues., Nov. 25, 2014

TALK OF THE TOWN HOLIDAY COOKING SHOW

APPETIZERS: ANN COX EASTES / KROGER

CRANORANGE BAGUETTES

1 (8oz) pkg goat cheese or cream cheese (or half and half)

1⁄2 c orange marmalade

1⁄2 c dried cranberries

1⁄2 c chopped, toasted pecans

Toasted baguette slices, crackers or phyllo shells

Rosemary sprigs

Combine goat cheese, orange marmalade, dried cranberries and pecans in a small bowl; mix

completely. Spread mixture onto toasted baguette slices, crackers or spoon into phyllo shells.

Serve at room temperature or bake in a 350F oven for 10-12 minutes. Top with rosemary sprigs.

Yield: 20 appetizers

HOLIDAY PEPPER JELLY WREATH

4 oz goat cheese, softened

4 oz cream cheese, softened

1 c shredded sharp cheddar cheese

1⁄2 c toasted pecans

3⁄4 c pepper jelly

2 T chopped green onions

Combine goat cheese, cream cheese, cheddar cheese and pecans in a bowl and mix to combine.

Shape into a wreath and chill. Spread with pepper jelly and garnish with chopped green onions

and rosemary or mint leaves. Serve with crackers. Yield: 8-10 servings

MAIN DISH: LYNNE TOLLEY / MISS MARY BOBO's

Chicken and Dressing Skillet Bake

1/4 c (1/2 stick) butter

1 c chopped celery

1 c chopped onion

Vegetable oil

3 c cooked chicken

1 can cream-style corn

1 1/2 c self-rising cornmeal mix

1 t rubbed sage or poultry seasoning

Black pepper, to taste

1 egg, beaten

1/2 c milk

Heat the oven to 400 degrees. Melt the butter in a 10-inch cast iron skillet. Cook the onion and celery in the butter over medium heat until soft, 5 to 8 minutes. Spoon the cooked vegetables into a large mixing bowl. Add oil to the same skillet and heat it in the oven while you add the chicken, corn, cornmeal mix, sage, pepper, egg and milk to the vegetables in the bowl. Blend well. Remove the hot skillet from the oven and carefully pour in the batter. Bake about 30 minutes or until set and golden brown around the edges. Cut into wedges.

Gravy Without Drippings

1 medium onion, chopped

1 stick butter

1 c flour

1/2 t salt

1 t pepper

32 oz chicken stock, warmed

Melt butter in saucepan. Saute onions in butter for 12-15 minutes until very soft and beginning to turn golden. Whisk in flour to make a paste. Slowly add broth, continuing to whisk. Cook over low until thickened. Can be refrigerated and reheated.

*If you prefer your gravy to be browner in color, add a little GravyMaster or Kitchen Bouquet to the gravy.

Makes about 4 cups.

SIDE DISHES: TAMMY ALGOOD / COOKBOOK AUTHOR

Cheesy Baked Greens

Yield: 6 servings
4 c finely chopped leeks, white parts only
4 c finely chopped fresh baby spinach leaves
2 c finely chopped kale or Swiss Chard
3 eggs
2 T all-purpose flour
1 t salt
1/2 t black pepper
1 cup shredded fontina or smoked gouda cheese
3 T unsalted butter

Preheat the oven to 350°F. Grease an 11x7-inch or 8x8-inch baking dish and set aside.
In a mixing bowl, combine the leeks, spinach, and kale. In a medium bowl, whisk together the eggs, flour, salt, and pepper. Pour over the vegetables and toss to evenly coat. Stir in the cheese and transfer to the prepared baking dish. Dot the top with butter.
Bake 35-40 minutes or until set. Allow to stand 5 minutes before serving warm.
 

*Note: To make this a one-dish meal, add 2 cups of cooked chicken, turkey or ham to the mixture.  **Slow Cooker Conversion - cook on high for 2-1/2-3 hours or on low for 5-6 hours

Fancy Crock Pot Mac & Cheese with Thyme Bacon Crumbs

Yield: 8 servings
1 (10-ounce) package shell, fusilli, or gemelli pasta
3 T unsalted butter
3 T all-purpose flour
1 T dry mustard
3-1/2 c milk
1 shallot, peeled and minced
2 c shredded sharp white Cheddar cheese
1 c shredded fontina cheese
1 T grated Parmesan cheese
1 t salt
1/2 t black pepper
8 oz bacon, cut into 1/4-inch pieces
1 c plain dry breadcrumbs
1 t minced fresh thyme

Cook the pasta in boiling salted water as directed on the package. Drain and add to a lightly greased medium or large slow cooker. Set aside.
Meanwhile, in a 4-quart saucepan, melt the butter over medium-low heat. Add the flour and dry mustard. Stir vigorously with a wooden spoon to work the dry ingredients into the butter. Cook 3 minutes, stirring frequently.
Whisk in the milk in 1/2 cup increments, making sure to stir until smooth each time before adding more milk. Whisk in the shallots and simmer about 10 minutes, stirring frequently. Remove from the heat and whisk in the cheeses until completely melted. Season with the salt and pepper. Stir into the pasta and cook 2 hours on low.
Meanwhile, sauté the bacon until crisp in a large skillet over medium heat, around 7 minutes. Drain on paper towels. Reserve the drippings and reduce the heat to low. Add the breadcrumbs and thyme and toss to evenly coat. Stir in the bacon and set aside. Top with the breadcrumb mixture and cook an additional hour on high. Let stand 5 minutes before serving.

1 c butter, softened
1 and 1/2 c sugar
1 c molasses
4 large eggs
3 and 1/2 c all purpose flour
2 t baking soda
2 t pumpkin pie spice
1 t ground ginger
1 c chopped pecans
Garnish:confectioners sugar
Caramel sauce (recipe follows)

Preheat oven to 350 degrees. Spray a 12 to 15 cup bundt pan with nonstick baking spray and flour. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add molasses, beating until combined. Add eggs, beat until smooth.
In a medium bowl, combine flour, baking soda, pumpkin pie spice, and ginger. Gradually add to a butter mixture, beating just until combined. Stir in pecans. Spoon batter into prepared Bundt pan.

Bake for 45 to 55 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack. Garnish with confectioners sugar, if desired. Serve cake with warm caramel sauce.

Caramel sauce:
1/2 c butter
1 c firmly packed brown sugar
1/2 c heavy whipping cream
1 t vanilla extract

In a small saucepan, melt butter over medium heat. Add brown sugar, stirring to combine. Bring to a boil, stirring frequently. Stir in cream and vanilla; reduce heat and simmer for 5 minutes. Serve over cake.

Sweet Potato Buttermilk Pie

2 medium sweet potatoes
1(15 oz) package refrigerated pie crust
4 T unsalted butter, melted
2 T fresh lemon juice
1/2 t freshly grated ground nutmeg
1/2 t ground cinnamon
1/2 t Kosher salt
3 large eggs, separated
1/2 c sugar
2 T all purpose flour
3/4 c buttermilk
Toppings: whipped cream, mint sprigs

Bake sweet potatoes at 400 degrees for 1 hour or until tender; cool 10 minutes.

Place pie crust into a 9 in pie plate according to packaging directions; fold edges under, and crimp. Pierce bottom and sides of pie crust with fork.

Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Reduce oven temperature to 375.

Cut sweet potatoes in half lengthwise. Scoop out pulp into a medium bowl; mash until smooth. Stir in butter and next 4 ingredients until well combined.

Whisk egg yolks until thick. Add sugar and whisk 1 and 1/2 minutes or until lemon yellow color. Stir egg yolk mixture into sweet potato mixture until well blended. Add flour, 1 teaspoon at a time, stirring until blended after each addition. Add buttermilk, and stir until combined.

Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into piecrust.

Bake at 375 degrees for 35 to 40 minutes or until center is set. Let cool on a wire rack 1 and 1/2 hours or until completely cool. Serve at room temperature, or cover with plastic wrap, and chill for 8 hours. Serve with desired toppings.

Yield: 6 servings

Eggnog Cheesecake

Crust:

1 c graham cracker crumbs
2 T sugar
3 T butter, melted

Filling:

3 8-oz packages cream cheese, softened
1 c sugar
3 T all-purpose flour
2 eggs,lightly beaten
3/4 c eggnog
1/2 t rum extract
Dash groung nutmeg

Assemble ingredients and utensils. Place a greased 9-inch springform pan on a double thickness of heavy duty foil, Securely wrap foil around pan.

In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake in a 325 degree oven for 10 minutes. Cool on a wire rack.

In the large bowl of a mixer, beat the cream cheese, sugar and flour until smooth. Add eggs, beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour over crust.

Place springform pan into a larger pan with about 1 inch of hot water in bottom of pan. Bake in a 325 degree oven for 45-50 minutes until center is set. Remove pan from waterbath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour. Refrigerate overnight. When ready to serve, use the desired garnish.

To garnish: Lightly spread a combination of sour cream and sweetened whipped cream over the top. Add raspberries or your favorite fruit around the border . Peppermint candy crumbs are also delicious as a border to this recipe.

Yield: 12-16 servings