BROCCOLI AND CAULIFLOWER GRATIN MAC ‘N CHEESE

salt

1 small head or bundle broccoli, trimmed into florets

1 small head cauliflower OR half a large head, trimmed and cut into florets

1 lb whole-wheat macaroni OR penne OR other short cut pasta

2 cups sour cream OR reduced-fat sour cream

1 tbs Dijon mustard

1/3 cup finely chopped chives

2 cloves garlic, peeled and grated or crushed into paste

a few drops of hot sauce

freshly ground black pepper

2 1/2 cups grated extra-sharp cheddar cheese

bring a large pot of water to a boil over medium heat. salt the water and add the broccoli and cauliflower florets. boil the veggies for 5 minutes then remove them with a spider or strainer and drain. add the pasta to the water and undercook by about 2 minutes; drain.

meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. add the pasta and cauliflower and broccoli and 2/3 of the cheese. stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. cool and chill for a make-ahead meal.

to heat and eat, put the casserole on a baking sheet and bake it in the middle of a preheated 375 degree oven until golden and bubbly, about 40-45 minutes.

6 servings

 

EGG NOG ICE CREAM

4 egg yolks

1/3 cup sugar

1 pint whole milk

1 cup heavy cream

1 tsp freshly grated nutmeg

3 oz bourbon

in the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. set aside.

in a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. then return everything to the pot and cook until the mixture reaches 160 degrees. remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. chill the mixture in the refrigerator until it reaches a temperature of 40 degrees, approximately 4-6 hours.

once chilled, process in an ice cream maker according to the manufacturer’s instructions. serve as is for soft-serve, or place in an airtight container and put in the freezer for 2-4 hours for traditional ice cream.

makes 1 qt.

CREAMY MASHED POTATOES AND KALE

POTATOES:

5 lg russet potatoes, peeled and chopped into 1″ pieces (about 4 lbs)

2 cloves garlic

1 tsp kosher salt

2 tbs unsalted butter, at room temperature

KALE:

3 tbs extra-virgin olive oil

1 small onion, diced

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 cloves garlic, minced

1 (12 oz) bunch kale, stemmed and chopped into 1″ pieces

1/4 cup low-sodium chicken broth

ASSEMBLY:

1 cup mascarpone cheese, at room temperature (about 8 oz)

1/2 cup low-sodium chicken broth

1/2 stick unsalted butter, at room temperature, cut into 1/2″ pieces

3/4 cup grated parmesan

2 tsp kosher salt, plus extra for seasoning

FOR THE POTATOES: combine the potatoes, garlic, salt and butter in a 5 qt saucepan with enough cold water to cover. bring to a boil over medium-high heat. reduce the heat to a simmer and cook until the potatoes are tender, 15-20 minutes. drain in a colander and remove the garlic cloves. return the potatoes to the pan and mash the potatoes until smooth using a potato masher.

FOR THE KALE: heat the oil in a large skillet over medium-high heat. add the onion, salt and pepper. cook until translucent, about 6 minutes. add the garlic and cook until aromatic, about 30 seconds. add the kale and chicken broth. cook, stirring occasionally, until wilted, 10-12 minutes.

TO ASSEMBLE: add the kale mixture, mascarpone cheese, chicken broth, butter, parmesan, salt and pepper to the potatoes. stir over low heat until smooth and warmed through. season with salt and pepper. transfer to a bowl and serve.

4-6 servings

CAULIFLOWER-GOAT CHEESE GRATIN

 

1 head cauliflower, cut into florets

2 cups heavy cream

1/2 lb Monterey jack cheese, coarsely grated

2 cups grated parmesan cheese

6 oz goat cheese, cut into small pieces

salt and freshly ground pepper

preheat oven to 400 degrees.

layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. season with salt and pepper. roast for 20-30 minutes or until the cauliflower is soft and the sauce has thickened slightly. remove from the oven and rest for 10 minutes before serving.

BRUSSELS SPROUTS WITH BACON

3 slices bacon, chopped

1 tbs extra-virgin olive oil

1 shallot, chopped

1 1/2 lbs Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved

salt and pepper, to taste

1 cup chicken broth

brown bacon in a medium skillet over medium-high heat. remove bacon to a paper towel lined plate. add olive oil to the pan. add shallots to the pan and saute 1-2 minutes. add Brussels sprouts and coat in oil. season with salt and pepper. cook Brussels sprouts 2-3 minutes to begin to soften, then add broth. bring broth to a bubble; cover and reduce heat to medium low. cook 10 minutes, until tender. transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

4 servings

SLOW-COOKED CHEESY CRAB BITES

1 (8 oz) block cream cheese

1/2 cup mayonnaise

1/4 cup evaporated milk

1/2 cup parmesan cheese, grated

1 tbs prepared horseradish

2 (6 oz) cans crab meat, drained

1/4 cup scallions, thinly sliced

1 tbs Worcestershire sauce

1 tsp paprika

1 tsp salt

1/2 tsp ground pepper

place all ingredients in a slow cooker. mix thoroughly.

cook on low for 4-6 hours.

serve with crackers, chips or sliced vegetables.

12 servings

PISTACHIO CREAM LAYER CAKE

1 (9 oz) pkg chocolate wafers

10 chocolate-covered almond butter-crunch candies, crushed

1 (3.4 oz) pkg instant pistachio pudding mix

2 cups cold milk

1 pint heavy cream

2 tbs sugar

prepare pudding with milk as directed by package instructions and set aside. place in the refrigerator to chill.

whip sugar and cream together until stiff peaks form.

fold a quarter of the mixture into the pudding.

in a baking dish, spread pudding mixture on the bottom and top with a layer of wafers. spread cream on top of the wafers and sprinkle with crushed candy mixture.

repeat until you have gone through all of the ingredients.

place in the refrigerator until ready to serve.

8 servings

 

CHRISTMAS PORK LOIN

2 (16 oz) cans whole berry cranberry sauce

1 (16 oz) can chicken broth

2 tbs ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1 orange, zested

1 (4 lb) boneless pork loin roast

1 tsp whole cloves

1 apple, sliced

preheat oven to 400 degrees.

place roast on a roasting pan and push cloves into the meat.

place apple slices over the roast.

mash cranberry sauce with chicken broth, cinnamon, nutmeg and ginger.

pour half of the mixture over the roast and cover with tin foil.

bake in the oven for 30 minutes and add remaining sauce.

bake until inside of roast reads at least 145 degrees. this should take an additional 30 minutes.

use drippings as glaze for the roast.

8-12 servings

TOMATO AND BASIL MOZZARELLA SKEWERS

2 tbs fresh basil leaves, chopped finely

1 pinch salt

1 pinch ground black pepper

20 toothpicks

20 grape tomatoes

10 oz mozzarella cheese, cubed

2 tbs extra virgin olive oil

combine tomatoes, mozzarella cheese, basil, salt and pepper with olive oil in a bowl.

take a toothpick and skewer a tomato and a cube of cheese.

repeat until you have gone through the rest of the ingredients.

10-15 servings

HOLIDAY CITRUS PUNCH

1 (4 oz) jar maraschino cherries, with juice

1 fluid oz triple sec liqueur

1 (750 milliliter) bottle light rum

1 orange, sliced into rounds

1 lemon, sliced into rounds

1 (8 oz) can pineapple chunks

1 liter carbonated water

1/2 cup sugar

2 cups orange juice

2/3 cup lemon juice

ice

mix sugar, orange juice and lemon juice in a punch bowl. stir until sugar is completely dissolved.

pour triple sec, light rum, cherries,  lemon slices, orange slices and pineapple chunks into punch bowl.

refrigerate for at least 2 hours and add carbonated water.

add ice and mix.

10 servings