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Because there are plenty of other things to stress over.
Simplicity
Contents
Food Network Magazine
DECEMBER 2013
T
H
I
S

P
A
G
E
,

P
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O
:

J
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.

6 FOOD NETWORK MAGAZINE DECEMBER 2013
170
248
Contents
Party Time
75 Tree Trimmings Spruce up your holiday
spread with some homemade crackers.
76 Mix & Match Brunch Casserole
Customize this favorite for your family.
80 Which Side Are You On? Take your
pick of hot or cold spinach dip.
84 This Little Piggy Find five tasty
twists on pigs in a blanket.
93 Cocktail Hour Serve shrimp cocktail
with a whole new set of sauces.
99 Break Out the Bubbly! Ring in
the New Year with a round of
sparkling cocktails.
103 Full House This gingerbread house
is actually a decorated layer cake.
Weeknight Cooking
107 Weeknight Dinners Try the
latest batch of easy meals from
Food Network Kitchens.
128 Easy Sides Round out your dinners
with a simple side or two.
130 Hot Tips Get great cooking advice,
straight from the test kitchen.
153
182
In the Know
37 Light Bite Deck the halls with some
fun food-themed lights.
39 Food News Get the scoop on chefs,
food trends and cool new products.
42 Know It All: Cookie Butter Learn more
about the trendiest spread on the shelf.
44 All They Want Food Network chefs
dish about their holiday traditions.
48 Star Kitchen Check out Bobby Flays
caf-style Hamptons kitchen.
53 100 Gifts for Food Lovers Snag the
perfect present in any price range.
50
Treats
No-Bake
PHOTOGRAPHS BY
JUSTIN WALKER
pg. 202
12 Recipe Index
16 To Your Health
24 Editors Letter
31 Calendar
32 Reader Letters
34 You Asked
246 Good Question
Cover photographs by Johnny Miller Food styling: Christine Albano
BONUS RECIPES
8 FOOD NETWORK MAGAZINE DECEMBER 2013
Contents
77
Holiday Cooking
146 Pie for Dinner Serve a savory pie on a
cold night: These five are crowd-pleasers.
159 Trishas Holiday Classics Try
Trisha Yearwoods easy make-ahead menu.
166 All-Star Roasts Food Network stars
share recipes for amazing holiday meats.
172 Hot Potatoes These fried potatoes
will fit into just about any spread.
182 New Years Eve in Paris See how
the Barefoot Contessa celebrates.
Celebrate
187 Count on It Create an instant
advent calendar out of candy canes.
189 Candy Land Show off with a spectacular
candy caneinspired dessert.
200 50 No-Bake Treats Make tons of
holiday sweetsno oven required!
206 Cookie Countdown We created a cookie
recipe for every day until Christmas.
On the Road
233 Pie in the Sky A towering pie is
a fun holiday present for anyone.
235 Tastes of Home Find a great
food gift from every state.

Contest
248 Name This Dish! Enter this
months recipe-naming contest.
Make a toast!
Choose from 10 sparkling
cocktails on page 100.
194
72
208
175
This winter, hops pile up like snow in Colorado with
Flurries of Mosaic and Amarillo hops bring citrus
avor and bright aromas as a perfect blanket of white
spills over the top. Its the newest addition to our
hoppy family of Ranger, Shift and Rampant.
Make your winter white.
ACCUMULATION WHITE IPA.
WINTERY WINNINGS
are piling up for the taking
at newbelgium.com
a
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MAKE
CASSOULET
ON A TUESDAY
When you have a KitchenAid

kitchen,
youre surrounded by stainless sous chefs.
Your refrigerator keeps ingredients fresher longer, your oven and cooktop roast evenly and simmer accurately, and
your dishwasher overpowers even the stickiest, sauciest messes. So take out the pork sausage, the pork shoulder,
the pancetta, the Great Northern beans and last weeks duck cont, and take on the French legend whenever
inspiration strikes. Because when your ambition and your kitchen have no limits, theres so much more to make.
Find more information and culinary inspiration at kitchenaid.com.
12 FOOD NETWORK MAGAZINE DECEMBER 2013
MEAT, POULTRY AND EGGS
SOUPS AND SANDWICHES
APPETIZERS, SNACKS AND CONDIMENTS
Turkey Meatloaf Squares
with Sweet Potatoes
Western Hash Brown
Omelet
112 122
Make shrimp
cocktail with
five new sauces.
Middle Eastern
Chicken and Rice
114
77
Mini Chicken Potpies
Mix & Match
Brunch Casserole
147
Biscuit-Wrapped
Fried Chicken
French Toast
Pigs in Blankets
Reuben Pigs in Blankets
Shepherds Pie
Tamale Pie Turkey Biscuit Pie
Chicken-Lentil
Curry Soup
Baked Ham with
Brown SugarHoney Glaze
Roasted Leg of Lamb Pepper-Pomegranate
Molasses Glazed Turkey
Slow-Cooker
Turkey Mole Tacos
Braised Pork Chops
with Sage
Chile-Rubbed Steak
with Creamed Corn
Chicken and Apple Salad
Standing Rib Roast
Rack of Pork with
Pear-Apple Compote
French Dip Sandwiches Manhattan Clam Chowder
Champagne-Shallot
Vinaigrette
Hot Spinach Dip
with Mushrooms
RosemaryOlive Oil
Potato Chips
Chipotle Cocktail Sauce
Mini Chorizo Corn Dogs
Salsa Verde
Christmas Tree Crackers
Mustard Cream
Steamed Shrimp
Cold Spinach Dip
with Radishes
Pizza Pigs in Blankets
Soy-Ginger Sauce
Cookie Butter
Potato Puffs
90
88
85
112
160
168 170 116
108 110
150
120
167 148
169
153
114 116
94
80
176
94
87
94
75
94
94
81
86
94
42
175
Recipe Index
DECEMBER 2013 FOOD NETWORK MAGAZINE 13
FISH PASTA
Contents
VEGETABLES AND SIDES
VEGETARIAN MEALS
Lemon Capellini
with Caviar
184
Turn the page for
holiday desserts!
Cheesy Mushroom
Pappardelle
108 124
Southern Grits and Eggs
Soba Noodles with
Shiitakes and Edamame
124
Roast Cod
with Artichokes
Skillet Orzo with Tuna
122
Root Vegetable Slab Pie Vegetarian Potpie
149 110
120
Baked Gnocchi
with Greens
Spicy Wild Rice
with Mushrooms
Beets with
Orange Vinaigrette
Two-Potatoes Anna
Garlic Grits Casserole Latkes with
Celery and Herbs
Sauted Lima Beans
with Bacon
128
129
128
173
161 174 129
Try Ina Gartens
New Years Eve pasta!
DRINKS
Red Ribbon Sugar, Sugar
Ball Drop
Tea Topper White Christmas
Golden Ring
100 101
101
100 101
100
Long Winter Snap
Pear Tree
Holiday Pom-Pom
Port of Call
101
100
101
100
50
Bonus
Recipes
Page 202
14 FOOD NETWORK MAGAZINE DECEMBER 2013
Contents
Learn how to make
our cover cookies
on page 218!
Peppermint Layer Cake
with Candy Cane Frosting
194
Cocoa Palmiers
226
Candy Cane
Croquembouche
196
DESSERTS
Amaretto Biscotti
Chewy Oatmeal
Cranberry Cookies
Gingerbread House Cake
Marbled Pudding
Thumbprints
Pumpkin Thumbprints
Blood Orange Macaroons
Glazed Cider Cookies
Candy Cane
Chocolate Tart
Red Velvet Cake
Chocolate-Orange
Crackles
Lemon-Ginger Wafers
Name This Dish!
Ice Cream Treat
Salted Caramel
Shortbread
Candy Cane Pavlova
Chocolate Sugar Cookies
Lemon-Rosemary
Macaroons
Orange-Fig Turnovers
Striped Tuile Rolls
Chai Latte Bars
Eggnog Cutouts
Lime Checkerboards
Peanut Butter
Brownie Bites
Super-Chunky Cookies
Cherry Rugelach
Gingerbread Cutouts
Linzer Bars
Pistachio Spritz Cookies
Vanilla-Chocolate
Sandwich Cookies
216
226
103
220
228
216
216
196
162
230
210
248
230
194
208
218
226
214
210
214
220
210
220
214
218
208
228
208
Walnut-Maple Sandies
218
Visit a Store ATT.COM/iphone 1.866.MOBILITY
$0 DOWN
with
AT&T Next.
SM
AT&T brings you
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the new iPhone.
Requires 24-month 0% APR installment agreement & qualifying credit. Sales tax due at sale. Qualified wireless service plan req. If you cancel wireless service, remaining device balance is due. Qualifying smartphones only. Limit two financed
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learn more. Apple, the Apple logo, and iPhone are trademarks of Apple Inc., registered in the U.S. and other countries. 2013 AT&T Intellectual Property. All rights reserved. All other marks used herein are the property of their respective owners.
Contents
GOOD TO KNOW Skipping breakfast even once a week
may increase your risk of diabetes by up to 20 percent,
according to a recent study. Find some new breakfast ideas
in our mix-and-match egg casserole story on page 76.
DINNERS
UNDER 500 CALORIES
Our Weeknight Cooking section
is full of great light dishes:
Chile-Rubbed Steak
(page 110):
CHILE POWDER
Slow-Cooker Turkey Mole
Tacos (page 116):
CHINESE
FIVE-SPICE POWDER
Chicken-Lentil
Curry Soup (page 112):
CURRY POWDER
AT THEIR PEAK
Leafy greens are some of the healthiest
foods you can eattheyre packed with
fiber, potassium and vitamins A, C and K.
Here are three ways to use them:

Add kale to baked gnocchi


(page 128).

Make an escarole salad with


chicken (page 120).

Stir spinach into basmati rice (page 114).


To Your Health
Heres whats extra good for you in this months issue:
Spice Things Up
New research found that when reduced-fat dishes were packed with herbs
and spices, tasters enjoyed them just as much as fattier versions of the same
foods. We spiced up some low-cal dishes in this issueyou wont miss the fat!
SOURCE: THE AMERICAN JOURNAL OF CLINICAL NUTRITION
Manhattan
Clam Chowder
pg. 116
CALORIES: 408
Turkey
Meatloaf
Squares
pg. 112
CALORIES: 414
Roast Cod
with Artichokes
pg. 122
CALORIES: 373
Western
Hash Brown
Omelet
pg. 122
CALORIES: 474
Skillet Orzo
with Tuna
pg. 120
CALORIES: 489
16 FOOD NETWORK MAGAZINE DECEMBER 2013
K
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:

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Bargain?
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Contents
18 FOOD NETWORK MAGAZINE DECEMBER 2013
Jeff Mauro
Sandwich King
pg. 44
Aarn Snchez
Chopped;
Heat Seekers
pg. 44
Aarti Sequeira
Aarti Party; Drop 5 lbs
with Good Housekeeping
and Taste in Translation
(both on Cooking Channel)
pg. 34
Michael Symon
Iron Chef America;
Symons Suppers and
Cook Like an Iron Chef
(both on Cooking Channel)
pg. 34
Trisha Yearwood
Trishas Southern
Kitchen
pg. 159
Bobby Flay
Food Network Star; Iron Chef
America; Bobby Flays Barbecue
Addiction; Worst Cooks in
America; Brunch @ Bobbys
(on Cooking Channel)
pgs. 48, 170
Ina Garten
Barefoot Contessa:
Back to Basics
pgs. 34, 182
Alex Guarnaschelli
Iron Chef America;
Chopped; Alexs Day Off
pg. 168
Robert Irvine
Restaurant Express;
Restaurant: Impossible
pgs. 34, 44
Sunny Anderson
Cooking for Real;
Home Made in America
with Sunny Anderson
pgs. 34, 44
Alton Brown
Cutthroat Kitchen;
Good Eats with
Alton Brown;
Iron Chef America
pgs. 40, 44
Anne Burrell
Chef Wanted
with Anne Burrell;
Worst Cooks in America
pgs. 44, 167
Melissa dArabian
Ten Dollar Dinners;
Drop 5 lbs with
Good Housekeeping
(on Cooking Channel)
pg. 44
Ted Allen
Chopped
pgs. 44, 169
Star Search
Find your favorite Food Network celebs in this issue:
Go online to get in touch with
Food Network Magazine.
> Send a letter to the editors
fnmeditor@hearst.com
> Enter our reader contest
foodnetwork.com/namethisdish
> Manage your subscription
service.foodnetworkmag.com
TALK TO US!
Win an all-star
cookbook set!
Check out the latest batch of
Food Network stars cookbooks
from Anne, Ree, Sunny and
moreand enter for the chance
to win a complete autographed
set! Visit foodnetwork.com/
starscookbookgiveaway for details.
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Editor in Chief
Maile Carpenter
Creative Director Deirdre Koribanick
Executive Editor Joanna Saltz
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20 FOOD NETWORK MAGAZINE DECEMBER 2013
Get tons of new
holiday cookie recipes!
See page 206.
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Happy holidays to all...
...and to all a good bite.
Clarkson Potter / Publishers Available wherever books are sold
22 FOOD NETWORK MAGAZINE DECEMBER 2013
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Editors Letter
24 FOOD NETWORK MAGAZINE DECEMBER 2013
Maile Carpenter
Editor in Chief
is an 8-pound carton of sprinkles. Im only half kidding: I
want lots of things for Christmas, like world peace and a new
set of kitchen towels, but I also want sprinkles in bulk. I didnt
realize that regular people (meaning, those of us who dont
own bakeries) could order sprinkles in massive quantities
until we started planning our cover shoot for this issue.
We wanted to try photographing our cookies on a bed of
green nonpareils, so our food director, Liz Sgroi, ordered
the largest box she could find: It was $28.99, from supplyvillage.com,
and it amounted to more sprinkles than any home cook could possibly
use in a lifetime. It might be the best baking-supply bargain Ive ever
seen. We didnt end up using them on the coverthey looked a little
too much like a plush carpet from the 70sbut we had fun trying.
To my husbands horror, I have been spending a lot of time
experimenting with leftover nonpareils from the office. Ive learned
that they make a great crunchy coating for Rice Krispies treats, and Ive
discovered that they are the ultimate cake decoration. You can make a
complete mess of your frosting, then just apply a full coating of sprinkles
and the cake looks amazing. For both of these reasons, I think an absurd
amount of sprinkles would make a fun gift for an avid home baker.
I dont recommend sending them straight from the manufacturerours
arrived in an ugly cardboard milk cartonbut if you pour them into a
glass jar, theyll look pretty impressive. Also, a word of
caution: If improperly applied, nonpareils will shoot
around your kitchen like supercharged Ping-Pong balls,
bouncing off each other and into places youve never seen.
I have been finding little colored balls in every room of
our house for months, and whenever I vacuum some up,
the leftover ones multiply in protest. I solved the problem
recently by drying out my kitchen sink and adding all
of my sprinkles in there, so now the extra ones just roll
down the drain. Of course, this is a lot of information
to fit onto a gift tag, so feel free to consider a more
practical present: Youll find 151starting on page 53.
We nixed the
idea of sprinkles
on the cover.
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ADVERTISEMENT
BEHIND
THE
SCENES
PRE-SANDY, WHAT DID THE LBI PANCAKE
HOUSE MEAN TO THE COMMUNITY?
The Pancake House had become a tradition to
so many families. The islands homeowners were
constantly coming in to share stories about their
lives. Also, we supported the police department,
lifeguards and EMTs with discounts.
WHAT EFFECT DID THE STORM HAVE ON
YOUR BUSINESS?
Hurricane Sandy destroyed the restaurant and
all the kitchen equipment. And we lost $40,000
in income. It was a monumental strain on Bill and
me to replace, re-create, purchase, clean and
organize the [disappearing] contractors.
HOW DID YOU FEEL ABOUT CHEF ROBERT
IRVINE AND THE TEAMS OFFER OF HELP?
Fantastic and extremely thankful. The news that
Chef Robert was coming gave us a shot of hope
and enthusiasm to continue the hard work.
HOW HAS THE RESTAURANT: IMPOSSIBLE TEAM
TRANSFORMED THE LBI PANCAKE HOUSE?
We denitely have the BEST-looking restaurant
on LBI. It is gorgeous; everyone is coming to
see it, and all of our regular customers nd it
hard to leave!
WHAT ROLE DOES THE FIRE DEPARTMENT
PLAY IN THE COMMUNITY?
We protect property from re, assist with motor
vehicle accidents and water rescue, and conduct re
prevention classes every year for schools. During the
storm, we assisted in evacuations and we received
a lot of food and supplies, so if anyone needed
anything, they could come by. Also, we went to every
house and checked the gas mains for leaks. And
once electricity was restored, we went back out to
every house to make sure nothing caught on re.
HOW DID THE STORM AFFECT YOUR
BUILDING?
Our entire rst oor had 42 inches of water, and our
upstairs meeting room was completely trashed.
WHAT WILL IT MEAN TO HAVE A FULLY
FUNCTIONING BUILDING AGAIN?
That the company is fully operational again is huge.
The kitchen is one of our main sources of revenue. It
helps us fund all of our reghting equipment.
HOW WAS THE EXPERIENCE OF WORKING
WITH CHEF ROBERT IRVINE AND THE TEAM?
Working with Chef Irvine was a blast! He is one of
us without a doubt. Hes a true hero for all that he
does for different charities and the armed services.
As far as the crew, one word: AMAZING! It was
such an honor to be able to work with them.
BILL AND CAROLE WALDRON
LBI PANCAKE HOUSE OWNERS
SHIP BOTTOM VOLUNTEERS
SHIP BOTTOM VOLUNTEER FIRE COMPANY #1
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IMPOSSIBLE
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IN THIS SPECIAL HOLIDAY: IMPOSSIBLE EPISODE, Chef Irvine and his team have
committed to not one, but two, dramatic makeovers. In October 2012, Superstorm Sandy ravaged
towns along the east coast, causing devastating losses for two Jersey Shore mainstays: the LBI
Pancake House and the Ship Bottom Volunteer Fire Company #1. Enter the Restaurant: Impossible
team. The stakes are high and their task is daunting. Hanging in the balance is the livelihood of the
owners of the LBI Pancake House and the headquarters for the areas rst respondersthe Ship
Bottom Volunteer Fire Company #1.
#HolidayImpossible
THE NEW 2014
GX
DECEMBER 2013 FOOD NETWORK MAGAZINE 31
Happy Birthday,
Bobby Flay!
Try the chefs
gingerbread
lemon curd
trifle: Go to
foodnetwork
.com/trifle.
Its Friday the
13th! Avoid a
cooking
disaster
by having
friends cook
for you: Host
a potluck
party!
FRI WED SUN THU MON SAT TUE
Sandwich night!
Layer marinara
sauce, provolone,
pepperoni and
mozzarella on
bread; cook in
a hot buttered
skillet.
December
Make gelt cookies
for Hanukkah:
Bake your favorite
sugar cookies;
gently press
an unwrapped
chocolate coin
into each while
still warm.
Invite friends
over for a holiday
sweets swap:
Check out our
50 no-bake treats
on page 202
for inspiration.
Serve pork
tonightit
symbolizes wealth
and prosperity in
the New Year. Go
to foodnetwork
.com/porkdinners
for recipe ideas.
Whip up this
snack and
avoid office-
treat overload:
Toss almonds
with chopped
rosemary, salt and
olive oil; bake at
325, 20 minutes.
Toast the official
start of winter
with a hot toddy:
Add 1 ounce
whiskey, a squeeze
of lemon juice,
some honey and a
cinnamon stick to
a mug of tea.
Stay healthy this
flu season with
an extra dose
of vitamin C:
Sprinkle halved
clementines with
sugar and broil
until caramelized,
3 to 4 minutes.
Put out a red-and-
green appetizer
for Christmas Eve:
Roll a log of goat
cheese in chopped
pistachios and
dried cranberries;
serve it with
crackers.
Prohibition was
repealed 80 years
ago today. Host
a happy hour and
serve cocktails
speakeasy-
stylein
teacups!
Recycle holiday
popcorn and
cookie tins:
Cover with
chalkboard spray
paint, then
use them
as storage
containers.
Make Christmas
swizzle sticks for
cocoa: Dip candy
canes in melted
white chocolate;
roll in sprinkles
and place on
parchment paper
to set.
Decorate
your door with
gumdrop garland:
Thread gumdrops
on waxed floss
(the wax helps the
candies slide on
easily).
G
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Calendar
32 FOOD NETWORK MAGAZINE DECEMBER 2013
Reader Letters
We Hear You...
A few thoughts from our readers this month.
Keep the letters coming!
The Caramel Apple Cake [Piece of Cake!
October 2013] looked fairly daunting and
complex, but the project turned out to be such
fun! My granddaughter and I submitted the
cake to the silent auction at her elementary
school, and we were thrilled that it sold for $40!
The results were well worth the effort.
Andrea Keech
Iowa City, IA
I love all the 50-recipe
inserts you include in the
magazine. Tonight I made
the pumpkin fondue from
50 Things to Make with
Canned Pumpkin [October
2013]. Thank you for the
easy and delicious recipe!
Ellen Berman
Woodbridge, NJ

Your Apple-Bacon
Pumpkin Soup
recipe is great
[50 Things to
Make with Canned
Pumpkin], but
I think it would
have made sense
to have a bread
bowl recipe in
the magazine
since the cover shows a big picture of the
soup in one.
Michelle Graham
Howell, MI
Editors Note: Thankswe received
a few letters like yours. We wanted to
keep the recipe simple enough for a
weeknight, so we served our soup in
a small loaf of sourdough from a
grocery-store bakery.
I tried the Jumbo
Cheesy Italian
Meatballs tonight
[Mastering
Meatballs,
October 2013],
and my husband loved them! I made
them a little smaller and added some
gluten-free bow tie pasta. Yum!
Jodi Rosewitz Nodine
via Facebook
Being born and raised in Nebraska,
I know what runzas are: tasty little dough
pockets of hamburger and cabbage.
I was surprised to see spinach instead of
cabbage in Amy Thielens recipe [Made in
the Midwest, October 2013]. Ask anyone
from Nebraska: A true runza has cabbage
(although Im sure spinach would be great).
Jessica Bliven
Greeley, CO
Im from Omaha but dont get to visit
often, so I was super excited to find
Amy Thielens recipe for homemade
runzas [ Made in the
Midwest]. They
turned out great and
satisfied my craving.
This made my week
and my husband and
family loved them, too!
Theresa McQuaid
St. Louis
When my sister asked me what I wanted
for Christmas last year, I instantly said
a Food Network Magazine subscription.
I had been purchasing the magazine for
several months and absolutely love it!
I cant wait to try the Lasagna Soup and
Pulled Pork Soup [Soup for Supper] from
the October 2013 issue. Bring on the
cold weather, and keep up the good work!
Sonya Whited
Arab, AL
My daughter has been
craving pretzels all
week. She loved the
homemade ones from
Copy That! in the
February/March 2009 issue, and this
time I was excited to try the soft pretzels
from the October 2013 issue. They were
so yummy and easy to make with your
step-by-step guide.
Monique Castonguay
London, CA
Fall is my favorite time of year, and
I love to go home for my moms lasagna.
Every time I make it, it just doesnt turn
out like hers. So instead of trying to
remake it, I took your Lasagna Soup
[Soup for Supper ] and added the
ingredients from my moms recipe. This
is the perfect take on her specialty.
Melanie Baker
Lincoln, NE P
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(
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.

Chinet

is a registered trademark of Huhtamaki, Inc. in the U.S. and other countries.


Youre invited.
Rediscover the lost art of getting together.
Every Chinet

plate, dish and cup an invitation to


reconnect. See more at mychinet.com/lostart.
You Asked...
Food Network stars answer your burning questions.
Aarti, what was
your favorite dish
as a child?
Madison Collins
via Facebook
Anything with ice
cream! Not much has
changed. I still think I
can eat more ice cream
than anyone I knowI
just cant get enough of
the stuff!
Aarti Sequeira
34 FOOD NETWORK MAGAZINE DECEMBER 2013
Letters
H
ave a
question for a
Food N
etw
ork
star?
Write to us at
foodnetwork.com/
magazine.
The content of all submissions
(including letters, recipes and
photographs) should be original
and becomes property of
Food Network Magazine, which
reserves the right to republish
and edit all correspondence
received. By making a
submission, you guarantee
that you possess all necessary
rights to grant the material to
Food Network Magazine.
Robert, is
it worth the
investment to
buy a blowtorch
for making crme
brle, or does
the broiler work
just as well?
Lexie Miller
Georgetown, NY
I think its worth the
investment. A blowtorch
has more direct heat to
evenly melt the sugar
crust on top. I would
say to purchase a
Robert Irvine blowtorch,
but I dont have one!
Robert Irvine
Ina, when
entertaining, how
do you gauge
how much food
to buy?
Diana Mendibles
Vineland, NJ
When Im throwing a
party, I usually figure
about

to pound
per person for the
main course and about
pound per person for
each side dish.
Ina Garten
Sunny, I love
your recipe for
deviled eggs
with pickled
jalapeos. Do
you have other
suggestions for
deviled eggs?
I like to make a
variety so there
is something for
everyone.
Mickey Tresenriter
via Facebook
Try adding any type
of sausage. Once the
sausage is cooked, rest
it on a paper towel to
get rid of excess grease.
Chop the sausage, then
fold it into your yolk
mixture and scoop the
filling into the pocket
of each egg white.
Or you can incorporate
mashed avocado, a
shake of hot sauce,
finely chopped red
onions and cilantro.
Sunny Anderson
Michael, there
are so many
different vinegars
out there: white,
red wine, apple
cider, balsamic.
What can I
do with them
beyond making
a salad dressing?
Cyndi Kudelka
Ogden, UT
You could make
wonderful pickles, or
add vinegar to braises.
Also, feel free to drizzle
vinegar over rich,
roasted meats, or even
use it to baste the meat
before roasting.
Michael Symon
A blowtorch is a
must for crme brle.
Try Rober t's twist at
foodnetwork.com/
rober tcremebrulee.
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.

Imagine if all that you needed for the holidays was all at one place.
From ornaments to ottomans, everything comes together at IKEA.
IKEA-USA.com/celebrate
EKTORP sofa $499 Cotton, linen, viscose/rayon and polyester removable cover. Imported.
Requires assembly. Svanby gray. EKTORP has a 10-year limited warranty. See IKEA store or
IKEA-USA.com for details. Valid in US IKEA stores. See IKEA store for country of origin information.
EKTORP sofa
$
499

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DECEMBER 2013 FOOD NETWORK MAGAZINE 37
In the Know
Light Bite
Trade your traditional holiday lights for a string of fun food-themed ones. Go for
a sweet look with gumdrop string lights ($30 for 25 feet; holidayprojectors.com)
or peppermint candy lights ($20 for 11 feet; lightsforalloccasions.com). Or, if your
family hides a pickle ornament in the tree every year (a quirky tradition in which
the kid who finds the pickle gets an extra present), change the game with a
strand of pickle string lights ($8 for 11 feet; thewirelesscatalog.com).
Deck the halls with food lights. Then,
make your own cookie butter
and visit Bobby Flays kitchen.
PHOTOGRAPH BY KANG KIM
I NTRODUCI NG THE ALL- NEW 2014 CHEROKEE
EVERYWHERE
STARTS HERE
JEEP. COM/CHEROKEE
RI GHT HE RE , T HE NE W STANDARD OF I T S CL ASS E ME RGE S F E AT URI NG A BOL D E X T E RI OR DE SI GN AND AVAI L ABL E NAPPA
L E AT HE R-T RI MME D I NT E RI OR I NSPI RE D BY NAT URAL HUE S F ROM AROUND T HE WORL D. WI T H T HE SMOOT H RI DE AND UP T O 31
MPG DE L I VE RE D BY I T S CL ASS- E XCL USI VE NI NE - SPE E D T RANSMI SSI ON, BE ST- I N- CL ASS 4X4 CAPABI L I T Y* AND 8. 4" T OUCH
SCRE E N COMMAND CE NT E R,* T HE 201 4 JE E P CHE ROKE E I S RE ADY F OR ANY J OURNE Y T HAT YOU RE RE ADY T O BE GI N.
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NO BOOZE WITHOUT FOOD
In Utah, restaurant patrons cant
order alcohol without ordering food,
and servers arent allowed to pour
alcohol in front of diners.
DECEMBER 2013 FOOD NETWORK MAGAZINE 39
In the Know
LEGAL EATS
A new Arizona law isnt the only
bizarre food rule on the books:
NO FERRETS
Arizona lawmakers recently banned
ferrets from restaurants, clarifying
an old statute that counted all sorts
of creatures as service animals.
NO MARGARINE
Unless requested by the diner,
margarine may not be substituted
for butter in Wisconsin restaurants.
NO UTENSILS
Folks in Gainesville, GA, are
required to eat fried chicken with
their fingers. The proclamation
was passed in 1961 to promote
the city as a poultry power player.
CHEESY STREETS
This winter, Milwaukee officials plan to fight icy roads with
cheese: The Department of Public Works will mix rock salt with
brine left over from cheese making. The new recipe stems from
concern over rock salts long-term impact on roads and the
environment. In the past, crews have also tried (and quickly
scrapped) beet juice and a molasses-like product.
MAKE THE
CUT
Dont feel guilty about cutting down
a Christmas tree: A four-year research
project found that fresh trees may be
better for the environment than fake
ones. Villanova University biologist
Samantha K. Chapman says the energy
required to make one artificial tree is
roughly equal to the energy needed
to raise six live trees.
SERVE SOME
EXTRA MILK
WITH ALL
YOUR HOLIDAY
COOKIES THIS
YEAR. WERE
DRINKING
MUCH LESS
NOW THAN
WE DID IN THE 1970s:
13 GALLONS PER YEAR
VERSUS 21 GALLONS A FEW
DECADES AGO. SOURCE: USDA
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40 FOOD NETWORK MAGAZINE DECEMBER 2013
In the Know
December 23 is the busiest supermarket day of the year.
BELIEVE IT OR KNOT
Alton Brown is getting into the bow tie business: The
Cutthroat Kitchen host says he was tired of hunting for the
perfect tie, so he teamed up with mens accessory makers
Hook + Albert to design his own. Alton picked the shapes
and fabrics (four are reversible). As for how to wear them,
Dont fuss with it, Alton says. Unless youre wearing a tux,
the tie shouldnt be perfect. $65 each; hookandalbert.com
BUYER BEWARE:
YOUR
RECIPE
HERE
Designers at
minted.com can turn
your favorite holiday
recipe into wrapping
paper. Use the
personalized sheets to
wrap treatsor one
of the 100 great gifts
on page 53. $15
for seven sheets;
minted.com
HOW MANY
BUBBLES
ARE IN A
GLASS OF
CHAMPAGNE?
French researcher
Grard Liger-Belair has
spent more than 15 years
studying the drink
and recently released
his best guess:
2,000,000.
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Its time to wake up
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Since 1706, our master blenders have travelled the world seeking only the nest teas, spices, herbs and fruit infusions
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Keurig Brewed, K-Cup and the Keurig brewer trade dress are trademarks of Keurig, Incorporated, used with permission.
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42 FOOD NETWORK MAGAZINE DECEMBER 2013
In the Know
Cookie Butter
TRY IT...
THE RISE OF COOKIE BUTTER
Delta Air Lines starts passing out packets of
speculoos cookies called Biscoff (made by the
Belgian company Lotus) to U.S. passengers,
sparking a national obsession.
After trying Biscoff in the air, Delta customers
demand the cookies on the ground, so Lotus
partners with the airlines food provider to offer
them through a mail-order catalog.
On the Belgian TV competition De Bedenkers
(The Creators), contestant Els Scheppers turns
speculoos into a spread. She and Lotus work
together to market her recipe as Biscoff Spread.
Biscoff Spread hits stores in the United States.
The same year, Trader Joes debuts its version,
Speculoos Cookie Butter.
Both Lotus and Trader Joes introduce crunchy
versions of the spread. Trader Joes also releases
cookie butterfilled chocolate bars and its own
speculoos cookies. And Hagen-Dazs comes out
with speculoos-inspired ice cream.
Williams-Sonoma offers cookie spreads in three
new flavors: cookies and cream, graham cracker and
vanilla wafer. Meanwhile, Lucky Scent starts selling
Le Speculoos fragrance, suggesting that the trend
has reached critical mass.
Know It All:
For decades, peanut butter was the only spread in town. Then, in 1983, Nutella came to the
United States, and America went nuts over the chocolate-hazelnut combo. But now another
spread has taken over: cookie butter. Also called speculoos spread (its made from finely ground
Belgian speculoos spice cookies), it looks like peanut butter but tastes like gingerbreadand we
cant seem to get enough of it. Trader Joes version was the grocery chains top-selling product
last year, and stores in San Francisco, San Diego and Dallas even had to limit purchases to a few
jars per customer. Heres the cookie butter craze at a glance:
As a dip for
fruit, celery
and pretzels
On pancakes
and waffles
Swirled into
oatmeal
In a smoothie
As a sandwich-
cookie filling
Melted and
drizzled over
ice cream
or eat it straight
from the jar!
Roughly crush 12 gingersnaps, 6 whole graham crackers and 5 shortbread cookies,
then pulse in a food processor until finely ground. Add 3 tablespoons cold water and pulse
until combined, then let sit 10 minutes. Add cup sugar, teaspoon vanilla and a pinch
of cinnamon. With the processor running, slowly drizzle in cup coconut milk and
blend until smooth. Refrigerate in an airtight container for up to 2 weeks.
FAKE YOUR OWN!
1986
1990
2007
2011
2012
2013
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THF #1 ITAIIAN WINF IN AMFRICA.
*
HANDPICKFD MATTFRS WHFRF YOl COMF FROM MATTFRS HICH AITITlDF MATTFRS
WHFN QlAIITY MATTFRS

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CaviICollccIion.con/Iv
Capirotada,
a Mexican
bread pudding
Tamales, posole
and menudo
Croquembouche
from
Le Petit Bakery
in Brooklyn
Pumpkin
anything
An abbreviated
Feast of the Seven
Fishes: fried shrimp
(a Mauro must), crab
claws and salmon
Roast turkey with
buttery, sage-y
bread stuffing
Ask me on
December 22nd!
Holiday dinner and for dessert? Fruitcake?
Yes
No
No,
but I bet a
homemade one
could be good.
No
All They Want...
Im known
to hoover
Christmas
cookies.
Im not sure.
No!!!!!!
My spicy mac
and cheese
The Strawberry
Jiggle Fluff pie my mom
would makeI can eat
the whole tray.
Nope
(unless you wrap
it in bacon and
fry it)
My wife Sarahs
chocolate chip
pecan cookies
AARN
SNCHEZ
TED
ALLEN
JEFF
MAURO
MELISSA
DARABIAN
SUNNY
ANDERSON
ANNE
BURRELL
Standing rib roast
massaged with
coarse salt and
pepper
Plum pudding with
plenty of brandy
Heck
yes!
Brioche figgy pudding
with eggnog ice cream
Roast beef, turkey,
ham, roasted
potatoes and
carrots
Yes
ROBERT
IRVINE
ALTON
BROWN
BOW, TAMALES, CHOCOLATE CHIPPECAN COOKIE, TURKEY, PUMPKIN, PRESENT, WILLIAMS, MORTAR AND PESTLE, GIFT BAGS, LIGHTS, COFFEE
AND CLOCK: GETTY IMAGES. STAINED GLASS COOKIE: JOHNNY MILLER. CROQUEMBOUCHE: MELANIE DUAULT. CHRISTMAS TREE AND MICKEY
MOUSE: ALAMY. CROSBY AND DIAMOND: CORBIS. BOW TIE: MELISSA PUNCH/STUDIO D. ACHARLIE BROWNCHRISTMAS ALBUM: COURTESY OF
CONCORD MUSIC GROUP, INC. MARIAH CAREY ALBUM: COURTESY OF SONY MUSIC ENTERTAINMENT.
DECEMBER 2013 FOOD NETWORK MAGAZINE 45
Christmas
Eve at
midnight
Seeing the tree at
Rockefeller Center in
New York City
Feliz Navidad
Christmas Eve
eveSarah is an
impatient gift giver.
Bringing out my son
Lorenzos elf
Jingle Bells,
Tom Pettys Christmas
All Over Again and
Lou Montes Dominick
the Donkey
A tub of high-end
imported facial
moisturizer for Geoffrey
Zakarian to keep his
youthful face youthful
We open gifts
on Christmas
morningand to do
anything else is
weird and wrong!
Playing my
Neil Diamond
Christmas
album
Have Yourself a
Merry Little Christmas
A four-star review
for Amanda Freitags
new restaurant
One gift on
Christmas Eve
and the rest on
Christmas morning
Throwing our annual
mother-daughter
holiday tea
Its the Most
Wonderful Time
of the Year by
Andy Williams
A mortar
and pestle for
Bobby Flay
because I know
he loves them
Id get Bobby Flay La Caja
China , a Cuban roasting
box, to cook
whole animals.
Gift opening
begins
I get in the
spirit by
Play Santa for a fellow
Food Network star
I start
after we
put up the
Christmas
tree.
Months ahead,
sometimes in October
I dread the thought of
Christmas shopping
and the crowds.
DecemberIm a late
shopper .
Shopping
begins
Christmas morning
Walking outside in
New York City and
smelling all the
Christmas trees
Rockin Around the
Christmas Tree
Id give Alex Guarnaschelli
a copy of the movie
Thelma & Louise
and tell her we should
do a remake!
Online, at the beginning
of December
Right when I get
them, if I get
any, because
people ask me to
Decorating a tree
All
Mariah
Carey
Robert Irvine is
constantly helping people
in need. Id give him
unlimited resources.
I dont do presents
for Christmas.
Food Network stars tell us how they celebrate the holidays.
Holiday music
Listening to
A Charlie
Brown
Christmas
Christmas
morning,
right after
I brew
coffee
Love it allexcept
maybe that
Chipmunks song.
Alton didnt answer this
one, but we think Morimoto
would look great in one of
Altons new custom bow
ties (see page 40).
Around 8 p.m. on
Christmas Eve
Before breakfast,
as a family
Helping those less
fortunate
Bing Crosbys
White
Christmas
A trip to Disney
World for Alex
Guarnaschelli
and her family
I tend to wait until the
last minute.
In the Know
Nothing elevates an evening like a chocolate tasting. And Lindt Excellence
promises yours will be remembered. Thats because the Master Chocolatiers
at Lindt use only the highest quality cocoa beans to produce a thin, rened
prole that melts evenly, revealing each complex note one layer at a time.
An Evening of
Excellence

Cap off the evening with the
creamy, sweet nish of a classic
Chocolate Mousse made with
Lindt Excellence 70% Cocoa.
For more adventurous appetites,
give Pot de Crme a citrus lift with
Lindt Excellence Intense Orange.
Scan this code with your mobile phone for additional pairings, complete
recipes and more about Lindts 5 Senses of Chocolate tasting process.
Or visit LindtExcellence.com.
Start your tasting with a chocolate that
has a lower cocoa contentlike Lindt
Excellence Sweet Darkthen work
your way up. This allows you to fully
experience each varietys subtle
distinctions. But a true appreciation of
exquisite chocolate goes far beyond its
avor. Lindts signature Five Senses of
Chocolate tasting process invites you
to experience each chocolates unique
look, feel, and aromaand even the
way it breaks.
TASTE.
Why do wine and chocolate make
the perfect pair? They both boast
similar complexities and nuances
in avor. As a rule of thumb, match
lighter bodied varietals with more
delicate chocolates, like Lindt
Excellence A Touch of Sea Salt.
Stronger dark chocolates, like
Lindt Excellence 85% Cocoa,
go best with more full-bodied
wineslike a spicy Zinfandel.
PAIR.
INDULGE.
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EXCELLENCE
Pure, rich, intense.
When you savor the taste of
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dark chocolate melts evenly to
reveal complex layers of flavor,
engaging all of your senses.
Expertly crafted with the
finest ingredients by the
Master Chocolatiers at Lindt.
Learn more at LINDT.COM
48 FOOD NETWORK MAGAZINE DECEMBER 2013
Star
Kitchen
Bobby Flay shows off his
caf-style home kitchen.
PHOTOGRAPH BY WILLIAM WALDRON
Baking oven
Bobby uses this
convection oven for
baking because it
heats things more
consistently. Im not
a careful baker, he
says. I can use all the
help I can get!
Caf Flay
Houseguests treat this
kitchen like a coffee shop:
Someone will be reading
the newspaper and having
breakfast at one table,
and someone else will be
working on their computer
at another, says Bobby.
He also has an eight-seat
communal table for big
family dinners.
When Bobby Flay
and his wife, actress
Stephanie March,
built their dream
house in the Hamptons, the kitchen
design naturally fell to Bobby. But
Stephanie didnt expect him to come
up with this: He turned the place into
a small caf, with seating spread out
over several tables. She and I did not
agree on the caf idea, but I finally
won out, he says. Im a restaurant
chef. Its the way Im used to serving
people. He also installed restaurant-
worthy appliances: four ovens,
a 10-burner stove and a salamander
(industrial broiler). Youd think that
a chef who owns 20 restaurants and
counting would want to enjoy some
downtime at his vacation house and
take a break from the stove, but
Bobby and Stephanie are practically
running a bed-and-breakfast.
I spend a lot of time in this kitchen
cooking for friends and family,
he says. But here, no one complains
about the service.
DECEMBER 2013 FOOD NETWORK MAGAZINE 49
In the Know
Turn the page to
get Bobbys look.
Eye-catching color
Bobby fell in love with a blue kitchen
when he visited a bed-and-breakfast
in nearby East Hampton, NY, so he
and Stephanie chose a similar color,
Benjamin Moore Majestic Blue, for these
cabinets. People always ask about the
color, he says. Its unique for a kitchen.
Reheating
machine
This restaurant-grade
salamander is an
all-purpose broiler.
Bobby uses it instead
of a microwave to
reheat leftovers;
he doesnt like the
way food tastes after
its zapped.
In the Know
Slate tiles like this one,
called Adoni Black, make a
surprising backsplash. $10
per square foot; tileshop.com
DECEMBER 2013 FOOD NETWORK MAGAZINE 51


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Unique four-door design, with room
for 32 bags of groceries
1
, and the most
fresh food capacity in its class.
2


A Convertible Zone that can change
from refrigerator to freezer and back,
so youre never out of space.

Our exclusive Triple Cooling system
maintains up to 4x higher humidity
levels, keeping food fresher longer.
3


Custom stainless steel resists
QJHUSULQWVWRNHHS\RXU
kitchen beautiful.
1. One bag of groceries is equivalent to 1 cubic
foot; actual capacity is 31.7 cu. ft.

2. Fresh food capacity compared to current
Samsung products.

3. Humidity levels compared to Samsung
mono-cooling refrigerators.
Introducing the
next generation
Refrigerator.
Samsung RF32FMQDBSR shown
Get the Look
Pick up some of Bobbys finds for your own kitchen.
Guests at
Bobbys house
sit at tables
similar to this
Edison Bistro
Table. $1,749;
arhaus.com
These adjustable-
height Industrial
Chair Stools are
handmade in North
Carolina out of oak
and steel. $540;
rejuvenation.com
Bobbys Thomas OBrien Goodman
2-Light Hanging Shade pendants
come in six different finishes.
$945, Visual Comfort & Co;
lightingnewyork.com
Bobbys French Bistro chairs
are custom-made: You can choose
your own colors and pattern. $923;
beaufurn.com for information
This Round Chopping Block,
similar to Bobbys, is made with
end-grain wood, which creates
the dramatic pattern. $165 for
18-inch board; johnboos.com
for information
S
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it just MIGHT bring everyone together.
100
DECEMBER 2013 FOOD NETWORK MAGAZINE 53
Gifts
for Food Lovers
$4
Candy Cane Trees
$4/small, $14/
medium, $25/large,
$35/extra-large,
Hammonds Candies;
crateandbarrel.com
In the Know
PHOTOGRAPHS BY JEFF HARRIS
$10
Stag and Moose Beer Steins
For one, Threshold; target.com for stores
$7
Gelt Dog Toy
petco.com
$7
Seed Bombs
For one sack of five, VisualLingual;
poketo.com
$7
Slumped Bottle Vases
$7/small, $9/large, HomArt;
areohome.com
$10
Metal Hyfsad Bowl
ikea.com for stores
$10
Produce Label Flour Sack Towel
lockwoodshop.com
$12
Laboratory Beaker Mug
thinkgeek.com
$12
Sandwich
Sticky Notes Set
Mars Mers;
veryhoney.com
54 FOOD NETWORK MAGAZINE DECEMBER 2013
$13
Cest Cheese Earrings
Hannah Makes Things;
modcloth.com
In the Know
$13
Mint Scalloped Cookie Jar
worldmarket.com
$15
Canvas Napkin Rings
$6 for monogramming; landsend.com
$16
Porcelain Fortune Cookies
For one, Aleksandra Pollner;
fryemuseumstore.goodsie.com
$16
Jacaranda Color-Blocked Utensils
$16/spatula, $18/spoon; lydali.com
$13
Gummy Bear Magnets
Jailbreak; vat19.com
$14
Boxed Artichoke Notecard Set
For six; foxyandwinston.com
$17
Crown Pet Bowls
$17/cat, $23/dog, One Hundred
80 Degrees; shopplasticland.com
DECEMBER 2013 FOOD NETWORK MAGAZINE 55
$18
Sphere Bottle Openers
For one, Fort Standard; areaware.com
$18
Edible Chemistry Kit
Copernicus Toys;
restorationhardware.com
56 FOOD NETWORK MAGAZINE DECEMBER 2013
$20
Egghead Game
marblesthebrainstore.com
$22
Wine Tote
Feed; bloomingdales.com
$22
Folding Flatware Set
Henley Brands; nordstrom.com
$23
Combination Bottle Lock
Lockey; build.com
$19
Teak Cake Server
kaufmann-mercantile.com
$20
Chew Chew Train Dinner Set
Urban Trend LLC; hearthsong.com
$20
Hamburger Bicycle Bell
Streamline Inc., karmakiss.net
$20
Timber Ceramic Server
crateandbarrel.com
$18
Andy Warhol Soup Can Puzzle
mudpuppy.com
In the Know
Martha&Macy

s,
it

s a great thing.
MARTHA STEWART COLLECTION

Vintage-style canisters. 16.99 ea. + WebID 643490. Ceramic Santa collection.


$26-$80. + 960614. Cooling rack. 10.99. + 776194. 6-pc. holiday cookie cutter set.
12.99. + 746555. Holiday apron, oven mitt & kitchen towels. 19.99-24.99. + 971508.
Kitchen tools. 10.99-14.99. + 551878. Visit macys.com/martha + Enter the WebID
in the search box at macys.com to order. Advertised merchandise may not be carried
at your local Macys and selection may vary by store. 3100018
58 FOOD NETWORK MAGAZINE DECEMBER 2013
$25
Slate Chalkboard and Stand
jkadams.com
$25
Chocolate Fondue Toy
hapetoys.com
$25
Bamboo Glassware
momastore.org
$24
Fromage la Ferme Boards
For one; anthropologie.com
$24
Bottle Lanterns
For one, Homeport; bambeco.com
$25
Grow-Your-Own-Apple-Tree Kit
redenvelope.com
$24
Rocking Bird Salt and Pepper Shakers
westelm.com
$24
From Scratch Tins
nowdesigns.net for information
$24
Milk Bottle Carafe
threepotatofour.com
In the Know
60 FOOD NETWORK MAGAZINE DECEMBER 2013
$25
USB Bottle Lamp
Bottle not included; satechi.net
$25
Appetizer Plates
Food Network; kohls.com for stores
$26
Salt and Herb Cellars
Sagaform; huset-shop.com
$28
Magnetic Place Card Holders
bhldn.com
$29
Gold Cheese Knives
westelm.com
$29
Apple Trinket Box
Michiko Shimada; stillhousenyc.com
$30
DIY Tea Towel Stamp Kit
Sugarcube Press;
blueribbongeneralstore.net
$30
The Cartography
of Kitchenware Apron
popchartlab.com
$29
Jargala Storage Jars
$29/small, $35/medium, $42/large,
Chabatree; merchant4.com
In the Know
It

s as one of a kind
as she is.
Its a garden, a pirate ship, a castle,
an island, an enchanted forest and an
epic adventure. Its exactly what she
wants it to be.
Shes an explorer, a builder, a
designer, a creator and an inventor.
Shes every child that ever spilled
a bucket of LEGO

bricks onto the


carpet and made them her own.
Shes not just showing you what she
made. Shes showing you what shes
made of.
Its a LEGO

thing.
LEGO, the LEGO logo, the LEGO Friends logo, the Brick and Knob conguration and the gurines are trademarks and/or copyrights of the LEGO Group. 2013 The LEGO Group
LEGO.com/Friends
$36
PB&J Besties iPhone Cases
touchzerogravity.com
$37
Green Twist Glass
Beverage Dispenser
homewetbar.com
$38
Gold Foil Dinner Napkins
For matching set of four; cwonder.com
$30
Scented Snow Cone Necklace
Tiny Hands; perpetualkid.com
$32
Coasters
For matching
set of four;
reedwilson
design.com
$32
Baby Bib and Bootie Sets
For one; uncommongoods.com
$33
Meat Feet Socks
betabrand.com
$36
Gardener Tool Set
Wild & Wolf; burkedecor.com
$31
Set Sail Napkin Holder
animicausa.com
In the Know
62 FOOD NETWORK MAGAZINE DECEMBER 2013
One-hand
wonder


2
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Visit Keurig.com
$38
Lappland Place Mat Set
For four; luprints.com
$38
Wishbone Wall Hook
Imm Living; newstoneagela.com
$39
Embossed Gold Leaf Dish
onekingslane.com
$40
Chalk Growler Set
Catamount; amazon.com
$40
Universal Jug
Universal Expert; westelmmarket.com
$40
Golden Gator Servers
zgallerie.com
$40
Vodka Shooters with Carrier
sparqusa.com
$40
Porcelain Dog Treat Jar
cwonder.com
64 FOOD NETWORK MAGAZINE DECEMBER 2013
$40
Frosted Glasses and Carafe
$40/glasses, $60/carafe,
Stelton; momastore.org
In the Know
HD display Fast 1.5 GHz dual-core processor Dolby audio
Over 27 million apps, games, movies, TV shows, songs and more
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Fastest processor in a 7" tablet
8.9" KINDLE FIRE HDX $379
Ultra-light large-screen tablet
66 FOOD NETWORK MAGAZINE DECEMBER 2013
$50
Hand-Painted Cutting Board
aheirloom.com
$50
Picnic Bike Bag
Donkey; pylones-usa.com
$42
Wooden Berry Box
1canoe2.com
$42
Worlds Largest Coffee Cup
fredflare.com
$49
With Milk Tea Serving Set
Doiy; harabuhouse.com
$50
Gumball Candy Jar
modcloth.com
$40
Framed Vintage Pyrex Poster
poconomodern.com
$49
Water Filter
Soma; birchbox.com
$49
Small Oak Platter Board
Hop & Peck; gretelhome.com
In the Know
You dont have to know the laws of thermodynamics
to control how your home uses energy with Iris.

With Iris, it doesnt take a physics degree to custom-design and control a smart home
energy management system. To see how the Iris Comfort & Control system gives you
the power to write your own laws of heat, light and energy, visit Lowes.com/Iris.

L
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Available at
68 FOOD NETWORK MAGAZINE DECEMBER 2013
$65
Mason Jar Pendant
Van Vintage Design;
bourbonandboots.com
$68
Xavier Cocktail Shaker
shiraleah.com
$60
Cardboard Ice Cream Truck
oto-toy.com
$55
Tower Measuring Cups
Alessi; momastore.org
$59
Lacquer Ice Bucket
westelm.com
$60
Rainbow Mug
Collection
Heller;
eriedrive.com
$60
Ceramic
Pig Plates
Kalalou;
atwestend.com
$60
Biscuit Digital Camera
Fuuvi; acgears.com
$52
Lotta Jansdotter Retro Tumblers
Bobs Your Uncle; purehome.com
In the Know
Foodships
Introducing Foodships, a delicious
new cookbook by Camille Orrichio
Loccisano, who was inspired by her late
teenage sons favorite recipe and the
memories it left behind. This collection
of recipes and anecdotes explores
the personal connection of food and
relationships. Log on to Amazon.com
or CamillesCooking.com to purchase a
copy for yourself or someone you love
and start your own Foodships today!
A Fresh Twist for Your Holidays
Add a fresh twist to your holiday recipes
with Fisher Recipe Nuts! The stand-up
bag makes the nuts easy to scoop, and
a resealable zipper locks in freshness.
Weve partnered again this year with
Alex Guarnaschelli, Iron Chef and judge
on Food Networks Chopped. Alex uses
Fisher Nuts as a secret ingredient in
her holiday recipes. Try them in yours,
too! For Alexs recipes and more, visit
shernuts.com/alex.
Stand it up. Scoop it up. Zip it up.
SCOOP
The
FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.
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$96
Galvanized Beverage Caddies
Roost; ironaccents.com
$69
Plush Campfire Set
landofnod.com
$70
iPad Dock
Available in mini and other versions,
iSkelter; beehivestyle.com
$70
Acacia Cake Platter
Be Home; lekkerhome.com
$70
Pear Pillow
mkcphotography.com
$78
Jute Garden Tote
shopterrain.com
$78
Animalia Coasters
jonathanadler.com
$83
Rolling Pins
From $83 for one, Lostine; minam.com
$68
Rabbit Cookie Jar
anthropologie.com
In the Know
70 FOOD NETWORK MAGAZINE DECEMBER 2013
72 FOOD NETWORK MAGAZINE DECEMBER 2013
$98
Hamburger Bean Bag Chair
urbanoutfitters.com
$99
Coqueta Copper Cups
napastyle.com
$99
6-Armed Steel Candelabra
boconcept.com for stores
$100
Stoneware Compost Container
uncommongoods.com
$100
Wooden Martini Glasses
uncommongoods.com
$115
Teapot
us.marimekko.com
$120
Leather Thermoses
For one; jaysonhome.com
$140
Birch Pedestal Platter
Simply Sofie; brika.com
$150
Gold-Dipped Serving Platter
Magenta, Inc.; 510-849-3888
In the Know


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SMOOTHNESS, SHARPNESS
AND HARD TO DESCRIBENESS.
THE IRRESISTIBLY DISTINCTIVE TASTE OF CRACKER BARREL:
LET US KNOW HOW YOU WOULD DESCRIBE THE TASTE OF CRACKER BARREL ON
With cream added for extra smoothness and a unique aging
process for bold sharpness, Cracker Barrel Extra Sharp is not
only incredibly tasty, but also incredibly hard to describe.
You have to taste it to understand it.
Make a batch of festive crackers.
Then, pick your style of spinach dip
and try a twist on shrimp cocktail.
Tree
Trimmings
Use your holiday cookie
cutters to make fun
tree-shaped crackers:
Just punch out shapes
from wonton wrappers
(usually found in the
refrigerated section of the
produce aisle). Place them
on a parchment-lined
baking sheet, brush with
pesto and season with
salt; bake at 350 until
golden around the edges,
about 8 minutes. Let cool,
then store in an airtight
container for up to 3 days.
PHOTOGRAPH BY JEFF HARRIS
DECEMBER 2013 FOOD NETWORK MAGAZINE 75
Party Time
COUNTRY WHITE BREAD WITH HAM, SPINACH AND MUENSTER CHEESE
PHOTOGRAPH BY KANA OKADA
Customize this favorite for your guests: Its a foolproof crowd-pleaser!

BRUNCH
CASSEROLE
Mix & Match
Party Time
Grated
parmesan
Canned green chiles,
drained and diced
Olives, chopped
and patted dry
Oil-packed sun-dried tomatoes,
drained, chopped and patted dry
Herbs (basil, chives, cilantro
and/or parsley), chopped
Scallions,
chopped
DECEMBER 2013 FOOD NETWORK MAGAZINE 77
CHOOSE YOUR BREAD
Cut bread into 1-inch cubes to make 6 cups. (Day-old bread works best.)
PREP YOUR CHEESE
Shred or crumble 2 cups total.
MAKE THE CUSTARD
Whisk 10 eggs in a large bowl with 3 cups half-and-half and 1 teaspoons kosher salt. Whisk in to cup of any of the following:
BAKE THE CASSEROLE
Scatter half of the bread in a buttered 9-by-13-inch baking dish. Sprinkle with 1 cups cheese, then add the vegetables, meat
and remaining bread. Pour the custard on top; cover with plastic wrap and let stand 30 minutes or refrigerate overnight
(bring to room temperature before baking). Preheat the oven to 325. Uncover; sprinkle with the remaining cup cheese.
Bake until slightly pufed and just set, 40 to 50 minutes. Let rest 10 minutes before serving.
Potato bread Baguette Hot dog buns Croissants
Bacon, cooked
and crumbled
Sausage, cooked
and crumbled
Kielbasa, diced
and sauted
Rotisserie chicken,
shredded
Ham, diced
CHOOSE YOUR MEAT (OPTIONAL)
Prepare 1 to 1 cups (choose 1).
Challah Sourdough,
crusts removed
Country white Semolina,
crusts removed
Cheddar Monterey jack Pepper jack Muenster Fontina Goat cheese
PICK YOUR VEGGIES
Prepare 1 to 3 cups total.
Bell peppers,
chopped and sauted
Zucchini,
chopped and sauted
Plum tomatoes,
seeded and chopped
Onions, sliced and
caramelized
Butternut squash, peeled,
chopped and roasted
Frozen artichoke hearts,
thawed and sauted
Broccoli orets,
blanched and chopped
Kale or spinach,
chopped and sauted
Mushrooms,
sliced and sauted
6
Swiss
F
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80 FOOD NETWORK MAGAZINE DECEMBER 2013
Which are
s
i
d
e
hot
79%
HOT SPINACH DIP
WITH MUSHROOMS
ACTIVE: 40 min l TOTAL: 50 min l SERVES: 10
1 pounds baby spinach
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
large white onion, chopped
2 poblano chile peppers, seeded and chopped
Kosher salt and freshly ground pepper
1 pound button mushrooms, thinly sliced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
cup sour cream
6 ounces gruyre cheese, grated
(about 1 cups)
6 ounces muenster cheese, grated
(about 1 cups)
cup chopped fresh cilantro
Toasted sourdough bread, for serving
1. Put the spinach in a large microwave-safe bowl;
cover with plastic wrap and pierce a few times
to vent. Microwave until it starts wilting, about
4 minutes. Uncover and stir, then microwave
until completely wilted, about 2 more minutes.
Transfer to a colander and rinse under cold water;
squeeze dry and set aside.
2. Heat the olive oil and butter in a large saucepan
over medium-high heat. Add the onion, poblanos
and teaspoon each salt and pepper and cook,
stirring, until the onions are translucent, about
4 minutes. Add the mushrooms and cook, stirring,
until tender, about 5 minutes. Reduce the heat
to medium; add the garlic and our and stir until
incorporated, about 2 minutes.
3. Gradually stir in the chicken broth and bring to
a simmer. Add the sour cream and cook, stirring,
until the liquid thickens, about 5 minutes. Remove
from the heat and stir in all but a few tablespoons
of the gruyre, then stir in the muenster and
cilantro. Transfer to a food processor and add the
spinach; pulse until nely chopped.
4. Preheat the oven to 400. Spread the dip in a
1-quart baking dish and sprinkle with the reserved
gruyre. Transfer to the oven and bake until the
cheese melts, about 6 minutes. Serve with bread.
Party Time
DECEMBER 2013 FOOD NETWORK MAGAZINE 81
We polled Food Network fans to settle the
great spinach dip debate: hot or cold?
cold
21%
you on?
COLD SPINACH DIP
WITH RADISHES
ACTIVE: 20 min l TOTAL: 20 min (plus chilling)
SERVES: 10
1 10-ounce package frozen chopped spinach,
thawed and squeezed dry
2 cups chopped baby spinach (about 1 ounce)
1 cup sour cream
cup mayonnaise
cup grated parmesan cheese
1 bunch scallions (white and light green parts
only), chopped
2 tablespoons chopped fresh chives
2 teaspoons Worcestershire sauce
1 to 1 teaspoons hot sauce
Kosher salt and freshly ground pepper
1 cup diced radishes
Vegetable sticks, for serving
1. Pulse the frozen spinach, baby spinach,
sour cream, mayonnaise, parmesan, scallions,
chives, Worcestershire sauce and hot sauce
in a food processor until combined; season
with salt and pepper.
2. Transfer the dip to a serving bowl and stir
in the radishes. Cover and refrigerate at least
1 hour. Serve with vegetable sticks.
P
H
O
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O
:

K
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K
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;

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:

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V
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S
.
You can easily make delicious dips and sauces yourself with Vitamix.
Which means theres no more need for store-bought versions. Now
thats what a secret ingredients supposed to do. So say goodbye to
jar openers. Seriously. Say, Bye-bye, jar openers.
Find the recipe for Fresh Tomato Sauce at vitamix.com.
This little
Piggy...
Everyone loves a pig in a blanket.
Try these fun versions.
PHOTOGRAPHS BY LEVI BROWN
84 FOOD NETWORK MAGAZINE DECEMBER 2013
F
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G
I
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R
O
.

REUBEN PIGS
IN BLANKETS
ACTIVE: 25 min l TOTAL: 40 min
MAKES: 24 pieces
cup sauerkraut, drained and
roughly chopped
3 tablespoons pickle relish
1 8-ounce tube crescent roll dough
2 ounces Swiss cheese, shredded
(about cup)
24 beef cocktail franks
1 large egg, lightly beaten
Caraway seeds, for topping
Thousand Island dressing and/or spicy brown
mustard, for dipping (optional)

1. Preheat the oven to 350 and line a baking
sheet with parchment paper. Combine the
sauerkraut and relish in a small bowl; set aside.
2. Unroll the crescent dough and pinch the
seams together with your ngers. Cut the
dough in half lengthwise, then slice each
half crosswise into 12 strips. Spread about
1 teaspoon of the sauerkraut-relish mixture on
each strip of dough, leaving a -inch border
on one short end. Sprinkle with the cheese.
Place 1 frank on each strip of dough and roll the
dough around the frank, pressing lightly to seal.
3. Transfer to the baking sheet seam-side down;
brush with the beaten egg and sprinkle with
caraway seeds. Bake until the dough is golden
brown, about 15 minutes. Serve with Thousand
Island dressing and/or mustard.
DECEMBER 2013 FOOD NETWORK MAGAZINE 85
Party Time
PIZZA PIGS IN BLANKETS
ACTIVE: 20 min l TOTAL: 1 hr l MAKES: 12 pieces
12 small Italian sausage links
(about 3 inches each)
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
teaspoon dried oregano
pound refrigerated pizza dough,
at room temperature
cup shredded low-moisture
mozzarella cheese
2 tablespoons grated parmesan cheese
Warmed marinara sauce, for dipping
1. Preheat the oven to 375. Toss the sausages
with 1 tablespoon olive oil on a baking sheet
and bake, turning the sausages halfway
through, until golden brown and fully cooked,
about 35 minutes.
2. Line another baking sheet with parchment
paper or foil. Combine the remaining
2 tablespoons olive oil and the rosemary and
oregano in a small bowl; set aside. Roll out
the pizza dough into a 6-by-12-inch rectangle,
then cut the dough crosswise into twelve
1-inch-wide strips.
3. Wrap a strip of dough around each
sausage and set on the prepared baking sheet
with the ends of the dough on the bottom.
Brush with the herb oil and sprinkle with
the mozzarella and parmesan. Bake until the
dough is golden brown, 12 to 15 minutes.
Serve with marinara sauce.
86
MINI CHORIZO CORN DOGS
ACTIVE: 20 min l TOTAL: 40 min l MAKES: 24 pieces
Cooking spray
3 fully cooked chorizo sausages
(about 12 ounces)
1 tablespoon vegetable oil
cup yellow cornmeal
cup all-purpose flour
2 teaspoons sugar
Kosher salt
teaspoon baking powder
18 teaspoon baking soda
teaspoon cayenne pepper (optional)
1 large egg
cup buttermilk
3 scallions, thinly sliced
1. Preheat the oven to 375 and coat a 24-cup
mini mufn pan with cooking spray. Slice the
chorizo into 24 rounds, about inch thick.
2. Heat the vegetable oil in a large nonstick
skillet over medium-high heat. Add the chorizo
and cook, stirring occasionally, until lightly
browned, about 3 minutes. Transfer to a paper
towellined plate to cool.
3. Meanwhile, combine the cornmeal, our,
sugar, teaspoon salt, the baking powder,
baking soda and cayenne in a large bowl.
In another bowl, whisk the egg and buttermilk,
then whisk into the cornmeal mixture along
with the scallions until smooth. (It should be
the consistency of pancake batter.)
4. Pour the batter into the prepared mufn
pan, lling each cup about halfway. Place a
piece of chorizo in the center of each cup.
Bake until golden and cooked through, about
12 minutes. Let cool 5 minutes, then remove
from the pan.
DECEMBER 2013 FOOD NETWORK MAGAZINE 87
Party Time
12 pork breakfast sausage links
(about 14 ounces)
6 large eggs
cup milk
cup granulated sugar
teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of kosher salt
12 slices potato bread
or country white bread
4 tablespoons unsalted butter
Confectioners sugar, for topping
Maple syrup, for dipping
1. Preheat the oven to 375 and line a baking
sheet with parchment paper. Arrange the
sausages on the baking sheet and bake until
lightly browned and cooked through, about
10 minutes. Remove from the oven and set
aside; reduce the oven temperature to 200.
2. Meanwhile, whisk the eggs, milk,
granulated sugar, cinnamon, nutmeg and
salt in a large bowl. Trim each slice of bread
into a 2-by-4-inch rectangle, then atten
slightly with your ngertips. Starting at a
short end, roll each piece of bread around
a sausage, pressing rmly to seal. Transfer
to the bowl with the egg mixture and soak
5 minutes.
3. Melt 2 tablespoons butter in a large
nonstick skillet over medium heat. When it
begins to brown and foam, add 6 of the
bread-wrapped sausages and cook, turning
occasionally, until golden brown, about
5 minutes. Remove to a paper towellined
baking sheet and keep warm in the oven.
Wipe out the skillet, add the remaining
2 tablespoons butter and repeat with the
remaining 6 sausages. Dust with confectioners
sugar and serve with maple syrup.
88 FOOD NETWORK MAGAZINE DECEMBER 2013
FRENCH TOAST PIGS IN BLANKETS
ACTIVE: 20 min l TOTAL: 40 min l MAKES: 12 pieces
Party Time

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The Snack that Smiles Back!

Baked with colors from natural ingredients.


Ho, ho, wholesome!
One of the
best things about
the holidays is...
...seeing the smiles
on the little ones
faces.

Apple and the Apple logo are trademarks of Apple Inc.,


registered in the U.S. and other countries.
App Store is a service mark of Apple Inc.
Google Play is a trademark of Google Inc.
Finn & Friends Mysteries
TM
Download our free storybook
cooked through, about 3 minutes. Remove
with a slotted spoon and drain on paper
towels; sprinkle with salt.
4. Preheat the oven to 375. Wrap a strip
of chilled dough around each piece of fried
chicken, pressing lightly to seal; set on
the baking sheet, seam-side down. Brush the
dough with 2 tablespoons of the melted butter
and sprinkle with salt and paprika. Bake until
golden brown, about 12 minutes. Combine the
remaining 3 tablespoons melted butter and
the honey; brush onto the biscuits while still hot.
BISCUIT-WRAPPED
FRIED CHICKEN
ACTIVE: 1 hr l TOTAL: 3 hr l MAKES: 24 pieces
FOR THE MARINADE
1 cup buttermilk
cup Franks RedHot, Texas Pete or
Louisiana hot sauce
Kosher salt
14 ounces skinless, boneless chicken thighs
(2 to 3 large)
FOR THE DOUGH
2 cups all-purpose flour,
plus more for dusting
Kosher salt
1 tablespoon baking powder
2 teaspoons sugar
1 cup half-and-half
FOR FRYING
2 cups all-purpose flour
2 teaspoons paprika, plus
more for sprinkling
1 teaspoon cayenne pepper
1 teaspoon chopped fresh thyme
Freshly ground black pepper
Vegetable oil, for frying
Kosher salt
5 tablespoons unsalted butter, melted
2 tablespoons honey
1. Marinate the chicken: Whisk the buttermilk,
hot sauce and 1 teaspoon salt in a medium
bowl. Cut the chicken into 24 small pieces
(about by 2 inches each) and add to the
marinade; cover and refrigerate at least
2 hours or overnight.
2. Make the dough: Whisk the our, 1 teaspoon
salt, the baking powder and sugar in a large
bowl. Slowly pour in the half-and-half, stirring
with a wooden spoon until a rough dough
forms. Turn out onto a lightly oured surface
and knead until the dough comes together,
about 1 minute. Pat into a rectangle, then roll
out until its 8 by 12 inches (about inch
thick). Cut the dough into 24 strips (about
1 by 4 inches each) and set on a parchment-
lined baking sheet; refrigerate 30 minutes.
3. Fry the chicken: Combine the our, paprika,
cayenne, thyme and 1 teaspoon black pepper
in a large bowl. Heat about 2 inches of
vegetable oil in a deep skillet over medium
heat until a deep-fry thermometer registers
360. Working in batches, remove the chicken
from the marinade, letting the excess drip of.
Toss in the seasoned our, then fry, turning
occasionally, until golden brown and just
Party Time
90 FOOD NETWORK MAGAZINE DECEMBER 2013


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Quarter Pup Rockapuppy Pig in Heaven
Pig o the Sea Turkey Dog Pigskin
Pigrim Snow Pup Pig Tut
For recipes visit hillshirefarm.com/partyanimals
DECEMBER 2013 FOOD NETWORK MAGAZINE 93
Tis the season for
shrimp cocktail.
Serve it with a tasty
new dip or two.
PHOTOGRAPHS BY LEVI BROWN
hour
Cocktail
Party Time
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94 FOOD NETWORK MAGAZINE DECEMBER 2013
CHIPOTLE COCKTAIL SAUCE
Mix cup ketchup, 3 tablespoons
horseradish, 2 teaspoons nely grated
shallot, 1 to 1 teaspoons chipotle hot
sauce, 1 teaspoon apple cider vinegar
and teaspoon Worcestershire sauce
in a bowl; season with salt and pepper.
Refrigerate at least 1 hour before serving.
MUSTARD CREAM
Mix cup mayonnaise, cup
heavy cream, 1 tablespoon each
lemon juice, whole-grain mustard
and mustard powder, and teaspoon
Worcestershire sauce in a bowl; season
with salt and pepper. Refrigerate at
least 1 hour before serving.
SALSA VERDE
Heat 3 tablespoons olive oil, 3 whole
garlic cloves and teaspoon each
red pepper akes and kosher salt in a
small skillet over medium heat until the
garlic is just golden; let cool. Puree with
1 cup chopped parsley, cup chopped
basil, 2 teaspoons chopped oregano and
1 tablespoons red wine vinegar until
mostly smooth. Season with salt.
STEAMED SHRIMP
Bring 2 inches of water to a boil in a large pot
tted with a steamer basket. Add 1 pounds
peeled and deveined large shrimp (tails
intact), cover and steam until just opaque,
2 to 4 minutes (theyll nish cooking after you
remove them from the heat). Spread out on
a platter and refrigerate until cold, or up to
4 hours. Serve with your choice of sauce.
CHAMPAGNE-SHALLOT
VINAIGRETTE
Whisk cup champagne vinegar,
cup olive oil and 2 tablespoons
minced shallots in a bowl. Lightly crush
1 teaspoon pink peppercorns with the
at side of a chefs knife; add to the
vinaigrette and season with salt.
SOY-GINGER SAUCE
Mix cup low-sodium soy sauce,
3 tablespoons nely chopped cilantro,
1 minced scallion, the juice of 1 lemon
and 1 lime, 1 tablespoon nely grated
ginger, 1 teaspoon toasted sesame oil,
teaspoon each sugar and nely grated
garlic, and 3 tablespoons water in a bowl.
Refrigerate at least 1 hour before serving.
Party Time
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FOOD NETWORK
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This table is very simple,
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Sparkling wine is the ultimate start
to a fun, festive cocktail.
PHOTOGRAPHS BY KANG KIM
DECEMBER 2013 FOOD NETWORK MAGAZINE 99
Break
Party Time
Bubbly!
out the
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TEA TOPPER
Heat 1 cup each water
and sugar in a pot,
stirring to dissolve the
sugar. Add 4 hibiscus
tea bags and steep, of
the heat, 15 minutes;
chill. Pour cup orange
juice into each glass;
top with sparkling wine
and 2 to 3 tablespoons
of the hibiscus syrup.
PORT OF CALL
Muddle 2 thin orange
slices with 1 tablespoon
port wine and 2 dashes
orange bitters in
each glass. Top with
sparkling wine.
GOLDEN RING
Pour 1 tablespoon
limoncello into each
glass; top with sweet
sparkling white wine
(such as moscato
dAsti). Garnish with
lemon twists.
RED RIBBON
For each drink, combine
1 tablespoon Aperol or
Campari, 3 tablespoons
blood orange juice and
a dash of orange bitters
in a shaker with ice;
strain into a glass.
Top with sparkling wine
and garnish with an
orange slice.
PEAR TREE
For each drink, muddle
4 tablespoons pear
nectar, a sprig of
rosemary and 4 dried
cherries in a cocktail
shaker; let steep
30 minutes. Strain into
a glass and top with
sparkling wine. Garnish
with more rosemary
and some pear slices.
100 FOOD NETWORK MAGAZINE DECEMBER 2013
Party Time
SUGAR, SUGAR
Put 2 sugar cubes in
the bottom of each
glass; add 3 dashes
Peychauds Bitters.
Top with sparkling
wine and garnish with
a lemon twist.
BALL DROP
Mix 1 tablespoons
bourbon and
1 tablespoon orange-
avored liqueur in each
glass. Top with sparkling
wine. Garnish with
an orange twist and a
maraschino cherry.
WHITE
CHRISTMAS
Put a few mint leaves
in each glass. Add
2 tablespoons
elderower liqueur
(such as St-Germain)
and a few pink
peppercorns to each.
Top with sparkling wine.
HOLIDAY
POM-POM
Combine 2 tablespoons
each Lillet and
pomegranate juice
and 1 tablespoon
pomegranate seeds
in each glass. Top with
sparkling ros. Garnish
with a mint leaf.
LONG
WINTER SNAP
Simmer 2 cups apple
juice with a pinch each of
cinnamon, cloves and ginger
in a small pot over medium
heat until reduced by half;
chill. Pour 3 tablespoons of
the mixture into each glass.
Toss slices of red and green
apple with lemon juice; add
to the glasses. Top with
sparkling wine.
DECEMBER 2013 FOOD NETWORK MAGAZINE 101
Date night perfection -
Great food. Cozy ambience.
And a pinch of the usual family chaos.
Savor a delightful moment with 100% whole grain Minute Multi-Grain Medley.
Made with a gluten-free mixture of brown rice, red rice, wild rice and quinoa,
its the fast, easy way to create a wholesome foundation for those you love most.
For all the ways to love Minute Rice, visit minuterice.com. We can help.
2013 Riviana Foods Inc.
No need to worry about this
gingerbread house falling down: Its solid
cake on the inside. We trimmed a four-layer
spice cake to make the house shape and used
the trimmings to build up the roof. Then
we covered the house with graham crackers,
shingled the roof with cereal and added
white icing and holiday candies for
decoration. Turn the page for the how-to.
GINGERBREAD HOUSE CAKE
ACTIVE: 1 hr 15 min l TOTAL: 2 hr 30 min l SERVES: 10 to 12
Cooking spray
2 16-to-18-ounce boxes spice cake
mix (plus required ingredients)
2 16-ounce tubs chocolate frosting
11 whole graham crackers
4 to 5 cups Golden Grahams cereal
1 cup vanilla frosting
Assorted candies, for decorating
(we used gummy leaves, licorice
string, peppermints and candy-
coated chocolate balls)
Sanding sugar, for decorating
Cotton candy, for decorating
Confectioners sugar, for dusting
DECEMBER 2013 FOOD NETWORK MAGAZINE 103
You dont need to be an architect to build this
gingerbread house: Just decorate a layer cake.
Full House
Party Time
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PHOTOGRAPHS BY ANDREW PURCELL
104 FOOD NETWORK MAGAZINE DECEMBER 2013
HOW TO
Make the Gingerbread House Cake
Preheat the oven to 350and line two
9-by-13-inch pans with parchment paper;
coat with cooking spray. Prepare the cake
mixes as directed; divide between the pans
and bake as directed. Let cool, then unmold.
Stack the 2 cakes with chocolate frosting in
between. Mark the middle with toothpicks
as shown, then cut in half crosswise. Stack
the 2 halves with frosting in between to
make a 4-layer cake. Freeze 30 minutes.
Put the cake on cardboard with a short side
facing you. Mark the middle with toothpicks
as shown. To form the roof, shave off the top
2 layers of cake at an angle, starting inch
to the right and left of the toothpicks.
Cut 1 whole graham cracker into 4 small
rectangles for the chimney. Insert into the
roof as shown, making sure the tops of
the graham crackers are aligned.
Arrange the cereal on the roof in rows,
starting from the bottom and working
your way up; overlap the rows so they look
like shingles.
Crumble about 2 cups of the cake trimmings
and mix with just enough chocolate frosting
so it sticks together. Moisten your fingers,
then gently mold the top of the cake to form
the tip of the roof.
Cut the graham crackers by scoring with
a small serrated knife, then snapping along
the scored line. You will need 16 graham
cracker squares, 4 large triangles and
2 small triangles to cover the cake.
Cover the cake completely with the
remaining chocolate frosting. Gently press
the graham crackers into the frosting to
cover the whole cake except the angled roof.
1 2 3
4 5 6
7 8 9
Decorate the house with vanilla frosting,
candies and sanding sugar. To make icicles,
pipe a dot of frosting, then drag the pastry
bag downward. Top the chimney with cotton
candy. Dust with confectioners sugar.
Party Time
Trust our rich and creamy, double-blended Half & Half to
bring out the best in your coffee. Thats the simple goodness
of LAND O LAKES, trusted for more than 85 years.
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DECEMBER 2013 FOOD NETWORK MAGAZINE 107
Weeknight
Cookng
Try the latest batch of
easy dinners and sides
from Food Network Kitchens.
PHOTOGRAPHS BY JUSTIN WALKER
Make turkey tacos
in your slow cooker.
See page 116.
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108 FOOD NETWORK MAGAZINE DECEMBER 2013
Weeknight
Cooking
CHEESY MUSHROOM PAPPARDELLE
ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4
Kosher salt
2 tablespoons unsalted butter
4 ounces deli ham or pancetta, diced
1 onion, chopped
2 cloves garlic, minced
Freshly ground pepper
12 ounces button mushrooms, sliced
2 tablespoons all-purpose flour
3 cups whole milk
1 8.8-ounce package pappardelle pasta
cup grated havarti cheese (about 2 ounces)
2 tablespoons chopped fresh parsley
6 tablespoons grated parmesan cheese (about 3 ounces)
1. Preheat the broiler. Bring a large pot of salted water to a boil.
2. Meanwhile, melt the butter in a large ovenproof skillet over medium-
high heat. Add the ham, onion, garlic and teaspoon each salt and
pepper. Cook, stirring occasionally, until the onion is translucent, about
4 minutes. Add the mushrooms; cook until tender, about 5 minutes.
Add the our and cook, stirring, until incorporated, 1 minute.
3. Gradually add the milk to the skillet, stirring until smooth. Bring to
a simmer and cook, stirring, until thick and creamy, about 3 minutes;
remove from the heat.
4. Add the pasta to the boiling water and cook until al dente, about
4 minutes. Reserve cup of the cooking water, then drain the pasta
and add to the skillet with the sauce.
5. Add the havarti, parsley and 3 tablespoons parmesan to the skillet
and toss using tongs. If the sauce seems thick, gradually add the
reserved cooking water to loosen. Sprinkle with the remaining
3 tablespoons parmesan. Broil until bubbly, about 4 minutes.
Per serving: Calories 573; Fat 22 g (Saturated 13 g); Cholesterol 72 mg;
Sodium 873 mg; Carbohydrate 65 g; Fiber 3 g; Protein 28 g
BRAISED PORK CHOPS WITH SAGE
ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
cup sugar
Kosher salt
4 bone-in pork rib chops (8 ounces each), excess fat trimmed
cup all-purpose flour
Freshly ground pepper
2 tablespoons extra-virgin olive oil
3 large sprigs sage
3 cloves garlic, smashed
1 lemon, sliced into 6 rounds and halved crosswise
4 whole pickled pepperoncini, drained
1 cups grape tomatoes
1 cup low-sodium chicken broth
2 cups prepared couscous, for serving
1 tablespoon chopped fresh parsley
1. Combine the sugar and cup salt in a shallow bowl; whisk in
3 cups water. Pierce the pork all over with a fork, then add to the bowl
and soak 10 minutes. Remove and pat dry.
2. Put the our on a plate. Season the pork with pepper, then dredge
in the our. Heat the olive oil in a large cast-iron skillet over medium-
high heat; add the pork and cook, undisturbed, until golden on the
bottom, 5 minutes. Add the sage to the skillet; ip the pork chops
so they rest on top of the sage. Scatter the garlic, lemon slices and
pepperoncini around the pork. Cook, undisturbed, until golden on the
other side, about 5 more minutes.
3. Add the tomatoes, chicken broth and cup water to the skillet and
reduce the heat to medium low. Simmer, ipping the pork halfway
through, until the liquid is reduced by half and the meat is tender,
about 15 minutes. Serve with the couscous; top with the parsley.
Per serving: Calories 548; Fat 16 g (Saturated 4 g); Cholesterol 77 mg;
Sodium 1,004 mg; Carbohydrate 59 g; Fiber 4 g; Protein 39 g
toyota.com/tundra Prototype shown with options. Production model may vary. 2013 Toyota Motor Sales, U.S.A., Inc.
TOW. HAUL. BUILD ANYTHING.
110 FOOD NETWORK MAGAZINE DECEMBER 2013
Weeknight
Cooking
Weeknight
Cooking
LOW-
CALORIE
DINNER
CHILE-RUBBED STEAK
WITH CREAMED CORN
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
1 tablespoon ancho chile powder
2 teaspoons sugar
Kosher salt and freshly ground pepper
1 pounds flank steak
2 tablespoons extra-virgin olive oil
1 white onion, diced
2 Cubanelle or banana peppers (or 1 large
green bell pepper), seeded and diced
2 cups frozen corn
1 5-ounce can evaporated milk (about cup)
3 scallions, thinly sliced
Lime wedges, for serving
1. Preheat the broiler. Combine the chile powder, sugar and
1 teaspoon each salt and pepper in a small bowl. Brush the steak all
over with 1 tablespoon olive oil, then rub the spice blend on both
sides. Transfer to a broiler pan; let sit 10 minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium
saucepan over medium-high heat. Add the onion and peppers
and cook, stirring occasionally, until the onion is translucent, about
4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce
the heat to medium and add the evaporated milk. Cook until thick
and creamy, about 7 minutes. Season with salt and pepper.
3. Broil the steak 3 to 4 minutes per side for medium rare. Transfer
to a cutting board and let sit 5 to 10 minutes, then slice against
the grain. Serve the steak with the creamed corn; sprinkle with the
scallions and serve with lime wedges.
Per serving: Calories 452; Fat 22 g (Saturated 8 g); Cholesterol 76 mg;
Sodium 633 mg; Carbohydrate 23 g; Fiber 4 g; Protein 40 g
VEGETARIAN POTPIE
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
4 tablespoons unsalted butter
3 carrots, diced
3 stalks celery, diced
1 small onion, diced
8 ounces white mushrooms, sliced
1 tablespoon low-sodium soy sauce
3 tablespoons all-purpose flour
2 cups whole milk
Kosher salt
1 14-ounce package extra-firm tofu, drained,
patted dry and cut into -inch cubes
2 cups frozen peas
Freshly ground pepper
5 slices potato bread
1. Preheat the oven to 425. Melt the butter in a large ovenproof
skillet over medium-high heat; remove 1 tablespoon to a small bowl.
Add the carrots, celery and onion to the skillet; cover and cook,
stirring occasionally, until slightly softened, about 5 minutes. Add
the mushrooms and soy sauce; cover and continue cooking, stirring
occasionally, until tender, about 3 minutes. Add the our; cook,
stirring, 1 minute.
2. Add the milk, 1 cup water and teaspoon salt and stir until the
our is incorporated. Bring to a boil, then reduce the heat to medium
and simmer, stirring occasionally, until thickened, about 5 minutes.
Add the tofu and frozen peas; return to a simmer. Season with salt
and pepper. Remove from the heat.
3. Brush the bread with the reserved melted butter and cut into
quarters. Arrange buttered-side up on the tofu mixture. Transfer the
skillet to the oven and bake until the bread is toasted, about 8 minutes.
Per serving: Calories 519; Fat 22 g (Saturated 11 g); Cholesterol 42 mg;
Sodium 840 mg; Carbohydrate 58 g; Fiber 8 g; Protein 25 g
BA BA BAKE KEDDD WI WI W TH TH T BBBAR AR AA GA GA GAIN INN BBBRA RA RA AAND ND ND
CO CO CO C OK OK OK O IN INGGGG SP SP SP SSSPRA RA RA RA A R YYYYY

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Using bargain brand cooking spray or margarine can leave residue behind after just one use. You
dont get that with PAM

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cooled and washed in one regular dishwasher cycle.
RESI DUE
RESI DON

T
BAKED WITH
CHICKEN-LENTIL CURRY SOUP
ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4
1 bunch scallions (white and light green parts only), chopped
1 jalapeo pepper, seeded and roughly chopped
2 -inch-thick slices peeled ginger
cup cilantro, plus more for topping
4 cloves garlic
3 cooking apples (such as McIntosh or Fuji),
peeled and roughly chopped
2 teaspoons curry powder
1 13.5-ounce can light coconut milk
Kosher salt
4 cups low-sodium chicken broth
1 cup red lentils, picked over and rinsed
pound skinless, boneless chicken breasts,
cut into -inch pieces
Freshly ground pepper
1. Pulse the scallions, jalapeo, ginger, cilantro and garlic in a food
processor until chopped. With the motor running, add the apples,
a few pieces at a time, until chopped.
2. Cook the curry powder in a Dutch oven or large pot over
medium-high heat, stirring, until lightly toasted, about 1 minute.
Whisk in the coconut milk until smooth; cook until reduced by half,
about 5 minutes. Add the apple-scallion mixture and teaspoon
salt. Cook, stirring, until thickened, about 5 more minutes.
3. Stir in the chicken broth and lentils. Bring to a boil, then reduce
the heat to medium low and simmer until the lentils are tender
and broken down, about 15 minutes. Add the chicken and simmer
until cooked through, about 6 minutes. Season with salt and pepper;
top with cilantro.
Per serving: Calories 399; Fat 9 g (Saturated 6 g); Cholesterol 58 mg;
Sodium 446 mg; Carbohydrate 50 g; Fiber 11 g; Protein 34 g
112 FOOD NETWORK MAGAZINE DECEMBER 2013
LOW-
CALORIE
DINNER
Kids
MEAL
TURKEY MEATLOAF SQUARES
WITH SWEET POTATOES
ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4
4 medium sweet potatoes
Cooking spray
1 pound 93% lean ground turkey
1 small onion, grated
cup panko breadcrumbs (preferably whole-wheat)
1 large egg, lightly beaten
cup ketchup
2 tablespoons hoisin sauce
1 1-inch piece ginger, peeled and grated
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, at room temperature
2 tablespoons chopped scallions or chives
1. Preheat the oven to 425. Pierce the sweet potatoes all over
with a fork and microwave until tender, about 15 minutes.
2. Meanwhile, coat a rimmed baking sheet with cooking spray.
Combine the turkey, onion, panko and egg in a bowl. Add half
each of the ketchup, hoisin sauce and ginger and season with salt
and pepper. Mix with your hands until just combined. Form into
a 9-by-11-inch rectangle on the prepared baking sheet. Mix the
remaining ketchup, hoisin sauce and ginger in a small bowl with
2 tablespoons water; brush over the meat. Bake until golden and
cooked through, 12 to 15 minutes. Turn on the broiler and broil
until the glaze is just caramelized, 1 to 2 minutes.
3. Mix the butter, half of the scallions, teaspoon salt, and pepper
to taste in a small bowl. Split the potatoes and top with the scallion
butter. Slice the meatloaf and serve with the potatoes. Sprinkle with
the remaining scallions.
Per serving: Calories 414; Fat 14 g (Saturated 6 g); Cholesterol 134 mg;
Sodium 933 mg; Carbohydrate 46 g; Fiber 5 g; Protein 28 g
Weeknight
Cooking
I tell my story because it makes a difference.
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Sonia Briseno was diagnosed with breast cancer in 2008. And because she didnt
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needed. But she applied for and received a grant from a non-prot centerlocally
funded in part by Susan G. Komen

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Help save lives. Donate at IamSusanGKomen.org
or text SGK to 90999 to give
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Message and data rates may apply. Full Terms: mGive.org/T
2013 Susan G. Komen. For nancial information, please visit ww5.komen.org/donate/disclosurestatement.html
114 FOOD NETWORK MAGAZINE DECEMBER 2013
Weeknight
Cooking
LOW-
CALORIE
DINNER
FRENCH DIP SANDWICHES
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
3 tablespoons unsalted butter
1 large onion, thinly sliced
Kosher salt
1 cups low-sodium beef broth
teaspoon freshly grated nutmeg
1 tablespoon horseradish, plus more to taste
8 ounces gruyre cheese, thinly sliced
pound thinly sliced roast beef
4 hoagie rolls, split
1. Melt 1 tablespoon butter in a large nonstick skillet over medium-
high heat. Add the onion and teaspoon salt; cook, stirring, until
golden brown, about 10 minutes. Transfer to a bowl; reserve the skillet.
2. Meanwhile, make the dip: Bring the beef broth and nutmeg to
a simmer in a small saucepan; remove from the heat and add the
horseradish and tablespoon butter. Cover and keep warm.
3. Layer half of the cheese, then the roast beef, onion and the
remaining cheese on the rolls. Melt 1 tablespoon butter in the skillet
over medium heat. Add 2 sandwiches and top with a heavy skillet.
Cook, pressing down on the top skillet to atten the sandwiches,
until the bread is golden brown and the cheese melts, about
4 minutes per side. Repeat with the remaining 1 tablespoon butter
and 2 sandwiches. Serve with the dip.
Per serving: Calories 675; Fat 37 g (Saturated 20 g); Cholesterol 142 mg;
Sodium 989 mg; Carbohydrate 39 g; Fiber 3 g; Protein 46 g
MIDDLE EASTERN CHICKEN AND RICE
ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
2 tablespoons unsalted butter
1 small onion, chopped
1 cups basmati rice
cup dried apricots, roughly chopped
teaspoon ground cumin
teaspoon ground cinnamon
Kosher salt
5 cups loosely packed baby spinach (3 ounces)
1 pounds thin-cut skinless, boneless chicken breasts
Freshly ground pepper
Juice of 1 lemon
cup fat-free plain Greek yogurt
3 tablespoons almonds, roughly chopped
1. Melt 1 tablespoon butter in a medium saucepan over medium heat.
Add the onion and cook, stirring occasionally, until just softened,
3 minutes. Add the rice; cook, stirring, until slightly toasted,
2 minutes. Add 2 cups water, the apricots, cumin, cinnamon and
teaspoon salt. Increase the heat to medium high; bring to a
simmer. Reduce the heat to low; stir, then cover and simmer until
the rice is tender, about 15 minutes. Remove from the heat. Add the
spinach (do not stir). Let sit, covered, until wilted, about 7 minutes.
2. Meanwhile, season the chicken with teaspoon salt and
teaspoon pepper. Melt the remaining 1 tablespoon butter in a large
nonstick skillet over medium-high heat. Add the chicken and cook
until golden, about 3 minutes per side. Drizzle with the lemon juice.
3. Fold the spinach into the rice and serve with the chicken. Divide
the rice and chicken among plates. Thin the yogurt with 1 teaspoon
water; drizzle over the chicken. Sprinkle with the almonds.
Per serving: Calories 445; Fat 8 g (Saturated 4 g); Cholesterol 97 mg;
Sodium 503 mg; Carbohydrate 97 g; Fiber 4 g; Protein 38 g


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This holiday let
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Get a head start on homemade
holiday favorites.
BettyCrockerCookies.com
116 FOOD NETWORK MAGAZINE DECEMBER 2013
Weeknight
Cooking
LOW-
CALORIE
DINNER
SLOW-COOKER TURKEY MOLE TACOS
ACTIVE: 15 min l TOTAL: 15 min (plus 8-hr slow cooking) l SERVES: 6
1 15-ounce can no-salt-added diced tomatoes, drained
2 large carrots, cut into -inch pieces
1 green bell pepper, finely chopped
cup roughly chopped fresh cilantro, plus more for topping
4 scallions, chopped, plus more for topping
2 tablespoons peanut butter
1 tablespoons low-sodium soy sauce
1 tablespoon ancho chile powder
2 teaspoons unsweetened cocoa powder
teaspoon Chinese five-spice powder or ground cinnamon
1 skinless, bone-in turkey breast (about 2 pounds)
18 corn tortillas
1. Combine the tomatoes, carrots, bell pepper, cilantro, scallions,
peanut butter, soy sauce, chile powder, cocoa powder and Chinese
ve-spice powder in a 6-quart slow cooker and stir to combine. Add
the turkey and turn to coat. Cover and cook on low, 8 hours.
2. Remove the turkey and transfer to a large plate; shred the meat
with 2 forks, discarding the bone. Return the shredded turkey to the
slow cooker and stir to coat.
3. Warm the tortillas in a dry skillet or in the microwave. Serve
the turkey in the tortillas and top with more cilantro and scallions.
Per serving: Calories 362; Fat 5 g (Saturated 1 g); Cholesterol 124 mg;
Sodium 316 mg; Carbohydrate 26 g; Fiber 2 g; Protein 51 g
MANHATTAN CLAM CHOWDER
ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4
3 slices thick-cut bacon, cut into -inch pieces
4 stalks celery, thinly sliced
3 medium Yukon gold potatoes (about 1 pound),
peeled and cut into -inch pieces
1 large onion, finely chopped
1 large carrot, cut into -inch pieces
1 clove garlic, minced
2 bay leaves
6 sprigs thyme, leaves coarsely chopped
Kosher salt and freshly ground pepper
1 28-ounce can crushed San Marzano tomatoes
1 1-pound package frozen shelled clams, thawed
2 cups bottled clam juice
Oyster crackers, for serving (optional)
1. Cook the bacon in a Dutch oven or large pot over medium-high
heat, stirring occasionally, until slightly browned, about 3 minutes.
Add the celery, potatoes, onion, carrot, garlic, bay leaves, thyme,
1 teaspoon salt and teaspoon pepper. Cook, stirring occasionally,
until the celery and onion begin to soften, about 3 minutes.
2. Add the tomatoes to the pot and cook 2 minutes. Add the clams
and their juices, 1 cup water and the bottled clam juice; cover and
bring to a boil. Reduce the heat to medium and simmer, covered,
until the potatoes are tender, 20 to 25 minutes. Season with salt and
pepper. Serve with oyster crackers.
Per serving: Calories 408; Fat 17 g (Saturated 6 g); Cholesterol 65 mg;
Sodium 1,184 mg; Carbohydrate 39 g; Fiber 6 g; Protein 24 g
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Enter for a chance to win a daily gift and increase your chances
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Weeknight
Cooking
120 FOOD NETWORK MAGAZINE
DONE IN
30
MINUTES
120 FOOD NETWORK MAGAZINE
CHICKEN AND APPLE SALAD
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
2 skin-on, bone-in chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
cup plus 1 tablespoon vegetable oil
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon plus 1 teaspoon dijon mustard
1 teaspoon honey
2 Gala apples
cup chopped walnuts
1 small head escarole, torn into pieces
2 heads Belgian endive, trimmed, halved lengthwise
and thinly sliced
4 ounces aged cheddar cheese, shredded (about 1 cup)
Multigrain bread, for serving (optional)
1. Preheat the oven to 375. Season the chicken with 1 teaspoon
salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large
ovenproof skillet over medium-high heat. Add the chicken, skin-side
down, and cook until golden, about 5 minutes. Transfer the skillet to
the oven (do not ip the chicken); roast until a thermometer inserted
into the thickest part of the meat registers 165, about 25 minutes.
Transfer to a cutting board and let rest 5 minutes.
2. Meanwhile, make the dressing: Whisk the vinegar, mustard and
honey in a large bowl. Gradually add the remaining cup vegetable
oil, whisking until emulsied.
3. Remove the chicken from the bone; slice. Thinly slice the apples
and add to the dressing along with the walnuts, escarole and endive;
season with salt and pepper. Toss the salad and top with the chicken
and cheese. Serve with bread.
Per serving: Calories 754; Fat 53 g (Saturated 12 g); Cholesterol 149 mg;
Sodium 910 mg; Carbohydrate 19 g; Fiber 8 g; Protein 54 g
SKILLET ORZO WITH TUNA
ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4
2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
4 scallions, thinly sliced
1 14-ounce can no-salt-added diced tomatoes
teaspoon dried oregano
1 cups orzo
Kosher salt and freshly ground pepper
1 14-ounce can cannellini beans, drained and rinsed
1 small green bell pepper, thinly sliced
1 5-ounce can solid white tuna packed in water, drained
Juice of 1 lemon
2 tablespoons chopped fresh parsley
1. Heat the olive oil in a large skillet over medium-high heat. Add
the garlic and half of the scallions and cook, stirring, 1 minute.
Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in
2 cups water, the orzo, teaspoon salt, and pepper to taste. Bring
to a boil, then reduce the heat to medium low and stir in the beans.
Cover and simmer until most of the liquid is absorbed and the orzo
is tender, about 10 minutes.
2. Add the bell pepper and continue cooking, covered, until tender,
about 3 minutes. Stir in the tuna, lemon juice and parsley. Season
with salt and pepper. Top with the remaining scallions.
Per serving: Calories 489; Fat 10 g (Saturated 2 g); Cholesterol 15 mg;
Sodium 448 mg; Carbohydrate 75 g; Fiber 8 g; Protein 24 g
DECEMBER 2013
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Our bread is baked the right wayfrom fresh dough
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So our bread not only tastes better. It makes a difference.
Which we think is a good reason to get up and do it all
over again. Learn more at panerabread.com.
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122 FOOD NETWORK MAGAZINE DECEMBER 2013
Weeknight
Cooking
LOW-
CALORIE
DINNER
ROAST COD WITH ARTICHOKES
ACTIVE: 10 min l TOTAL: 40 min l SERVES: 4
1 pound Yukon gold potatoes, thinly sliced
1 9-ounce box frozen artichoke hearts, thawed
cup pitted kalamata olives
1 tablespoon fresh rosemary leaves
cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce cod fillets
Juice of lemon, plus wedges for serving
1 tablespoon chopped fresh parsley
1. Preheat the oven to 450. Combine the potato slices, artichokes,
olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few
grinds of pepper in a large bowl. Spread the mixture evenly on a
parchment-lined baking sheet; bake until the vegetables are tender
and lightly browned, about 20 minutes.
2. Brush the sh with 1 tablespoon olive oil and season with
1 teaspoon salt and a few grinds of pepper. Remove the baking sheet
from the oven and set the sh on top of the vegetables. Return to the
oven and continue baking until the sh is opaque and the vegetables
are golden brown, about 10 minutes.
3. Drizzle the sh with the lemon juice and the remaining 1 tablespoon
olive oil. Sprinkle with the parsley and serve with lemon wedges.
Per serving: Calories 373; Fat 17 g (Saturated 2 g); Cholesterol 52 mg;
Sodium 1,219 mg; Carbohydrate 24 g; Fiber 5 g; Protein 30 g
WESTERN HASH BROWN OMELET
ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
8 large eggs
2 tablespoons extra-virgin olive oil
4 ounces thickly sliced deli ham, diced
2 bell peppers (1 red, 1 green), diced
1 onion, diced
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
3 cups frozen shredded hash browns
(from a 1-pound bag; do not thaw)
4 ounces smoked gouda cheese, grated (about 1 cups)
1 bunch scallions, chopped
1. Beat the eggs in a large bowl until foamy. Heat the olive oil in a large
nonstick ovenproof skillet over medium-high heat. Add the ham, bell
peppers, onion, teaspoon salt and a few grinds of pepper. Cook,
stirring occasionally, until the vegetables are tender and starting to
brown, about 6 minutes; add to the bowl with the eggs.
2. Preheat the broiler. Wipe out the skillet and return to medium-high
heat. Melt the butter in the skillet, then add the frozen hash browns
in an even layer. Cook, pressing the hash browns into the bottom and
up the side of the skillet with a spatula, until golden on the bottom,
about 6 minutes.
3. Pour the egg mixture over the hash browns. Transfer the skillet to the
broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and
all but about 2 tablespoons scallions over the eggs. Continue broiling
until the cheese melts and the eggs are set, 2 to 3 more minutes.
4. Loosen the edge of the omelet with a small spatula. Slide onto a
platter and fold in half. Cut into wedges; top with the reserved scallions.
Per serving: Calories 474; Fat 30 g (Saturated 13 g); Cholesterol 490 mg;
Sodium 914 mg; Carbohydrate 26 g; Fiber 7 g; Protein 28 g
WEEKDAYS 1e
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Come home for
the holidays.
#TheChew
124 FOOD NETWORK MAGAZINE DECEMBER 2013
Weeknight
Cooking
SOBA NOODLES WITH
SHIITAKES AND EDAMAME
ACTIVE: 15 min l TOTAL: 35 min l SERVES: 4
Kosher salt
2 tablespoons vegetable oil
12 ounces shiitake mushrooms, stemmed and sliced
12 ounces soba noodles
1 cup frozen shelled edamame
1 bunch cilantro (about 2 cups leaves)
1 bunch mint (about 1 cup leaves)
1 bunch scallions, roughly chopped
1 tablespoons soy sauce
1 tablespoons rice vinegar (not seasoned)
1 tablespoon Sriracha (Asian chile sauce)
1 teaspoons toasted sesame oil
1. Bring a large pot of salted water to a boil. Meanwhile, heat the
vegetable oil in a medium skillet over medium-high heat. Add
the mushrooms and season with salt. Cook, stirring occasionally,
until golden and tender, about 4 minutes. Transfer to a large bowl;
let cool slightly.
2. Add the noodles and edamame to the boiling water. Cook until
the noodles are al dente, 5 to 6 minutes. Drain and run under cold
water until cool; add to the bowl with the mushrooms.
3. Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons
water, the soy sauce, vinegar, Sriracha and sesame oil in a food
processor until roughly chopped; toss with the noodles and
edamame. Top with the remaining cilantro.
Per serving: Calories 455; Fat 11 g (Saturated 1 g); Cholesterol 0 mg;
Sodium 1,064 mg; Carbohydrate 77 g; Fiber 4 g; Protein 20 g
LOW-
CALORIE
DINNER
SOUTHERN GRITS AND EGGS
ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4
cup quick-cooking grits
cup shredded cheddar cheese (about 2 ounces)
Kosher salt and freshly ground black pepper
8 large eggs
2 tablespoons vegetable oil
8 ounces frozen cut okra, thawed
1 bunch scallions, chopped (white and green parts separated)
1 green bell pepper, thinly sliced
Large pinch of cayenne pepper
1. Bring 3 cups water to a boil in a medium saucepan. Add the grits,
reduce the heat to medium and cook, stirring occasionally, until
thickened, about 5 minutes. Remove from the heat. Stir in the cheese
and season with salt and black pepper; cover to keep warm.
2. Crack the eggs into a large bowl. Heat the vegetable oil in a large
nonstick skillet over medium-high heat. Add the okra, scallion whites,
bell pepper, cayenne, teaspoon salt, and black pepper to taste;
cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
Carefully slide the eggs on top of the okra mixture, keeping the
yolks intact. Reduce the heat to medium; cover and cook, rotating
the skillet occasionally, until the eggs are just set, about 6 minutes.
3. Serve the grits with the vegetables and eggs. Top with the
scallion greens.
Per serving: Calories 405; Fat 21 g (Saturated 7 g); Cholesterol 445 mg;
Sodium 231 mg; Carbohydrate 35 g; Fiber 4 g; Protein 20 g
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fter selling more than 11 million
copies of her beloved cookbooks,
New York Times bestselling author
Phyllis Good is launching her rst
full-color cookbook in the Fix-It and
Forget-It series.
All new recipes, fully tested and
perfected for making in the slow
cooker. Full color, cover to cover.
A beautiful, usable cookbook!
Available from your favorite
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Or order directly from the publisher
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On Sale
Everywhere
Weeknight
Cooking
Easy Sides
BEETS WITH ORANGE VINAIGRETTE
Cook 3 each red beets and yellow beets in boiling salted water
until tender, 30 minutes. Let cool; peel and cut into wedges.
Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon
white balsamic vinegar and teaspoon kosher salt in a large
bowl. Add the beets, 4 segmented blood oranges and cup
chopped parsley; toss.
BAKED GNOCCHI WITH GREENS
Toss one 17.5-ounce package gnocchi with 1 bunch chopped
broccoli rabe or kale, cup chicken broth, cup grated parmesan,
3 tablespoons olive oil, 1 grated garlic clove, and salt and pepper
to taste in a 1-quart baking dish. Cover and bake at 400 until
the gnocchi is cooked through, 30 minutes. Uncover; sprinkle with
more parmesan and broil until golden.
SPICY WILD RICE WITH MUSHROOMS
Cook 1 cups wild rice blend as the label directs (discard the avor
packet, if included). Meanwhile, melt 2 tablespoons butter in a large
skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced
jalapeo, 12 ounces sliced mixed mushrooms and teaspoon
kosher salt; cook, stirring, until tender, about 5 minutes. Fluf the
rice and add to the skillet; season with salt. Stir in 3 tablespoons
chopped cilantro.
SAUTED LIMA BEANS WITH BACON
Cook 3 strips bacon in a large skillet over medium heat until crisp,
10 minutes; drain on paper towels and crumble. Cook 1 chopped
small shallot in the drippings, 1 minute. Add cup water, two
10-ounce boxes thawed frozen lima beans and teaspoon kosher
salt. Bring to a simmer; cook, stirring occasionally, until the beans
are tender, 5 to 7 minutes. Stir in 1 teaspoon each grated lemon zest
and lemon juice. Top with the bacon and chopped parsley.
Get everything
out of it
you put into it.
Theres nothing better than your
treats coming out of the pan intact.
(Except tasting them.)

Hot Tips
from Food Network Kitchens Katherine Alford:
Buy bone-in cuts.
We love boneless meat for
fast weeknight meals, but
sometimes bone-in cuts are
worth the extra cooking time.
The bone insulates the meat
and prevents overcooking
which makes it extra juicy
and tender. Find a simple
method for roasting bone-in
chicken breasts for the salad
on page 120.
Lighten creamy dishes.
Evaporated milk is a great substitute
for heavy cream when you want to
trim down a recipe: Its 16 grams of
fat and 120 calories
lighter per cup!
Evaporated milk is
thick and creamy, and
it doesnt curdle when
heated the way low-fat
milk can. Try it in soup,
mac and cheese or
creamed veggies, like
the corn on page 110.
Impossibly Easy Holiday Breakfast Bake
Find more power to WOW at bisquick.com
1. Heat oven to 400F. Cook sausage, bell pepper and onion over
medium heat, stirring occasionally; drain. Combine sausage mixture,
potatoes and 1 1/2 cups cheese in greased 13 x 9 baking dish.
2. Stir Bisquick mix, milk, pepper and eggs. Pour into baking dish.
3. Bake uncovered 40-45 min. Sprinkle with remaining cheese.
Bake 1-2 min. until melted. Serves 12.
2 (12 oz.) pkg. bulk pork sausage
1 c. chopped bell pepper
1
/2 c. chopped onion
3 c. frozen hash brown potatoes
2 c. shredded Cheddar
1 c. Original Bisquick

mix
2 c. milk
1
/4 tsp. pepper
4 eggs
Make-ahead
recipe
2013 General Mills.


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Weeknight
Cooking
Rethink your spices.
Spices like cinnamon, allspice and nutmeg have been
used for centuries in Mediterranean, Middle Eastern
and Latin American cooking to bring out rich, meaty
flavors in savory dishes. Try adding a pinch or two of
your favorite baking spice to a rub for meat, or drop
a cinnamon stick into simmering tomato sauce. Just
remember: A little goes a long way.
Jazz up your chops.
Next time youre searing pork chops,
heat a few sprigs of hearty herbs (like
sage or rosemary) in the oil and cook
the meat right on top of them. The
herbs will subtly flavor the meat as
it cooks; check out the sage-infused
pork on page 108.
With Blippar, you can load your Kohls shopping bag with all your entertaining, baking
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that are wrapping this December issue. Happy shopping (and blipping)!
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GREAT PARTIES BEGIN WITH THE RIGHT MIXgood food, good
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holiday
WINE&SPIRITS
ROSE-SCENTED CUPCAKES
Pairs with KORBEL Blanc de Noir
cup unsalted butter, room temperature
cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon Rose-Scented Syrup (recipe follows)
1 cups all purpose flour
1 teaspoons baking powder
teaspoon salt
cup milk
For the frosting:
2 cups powdered sugar
cup unsalted butter
1 teaspoon vanilla extract
2 tablespoon milk
1 teaspoon Rose-Scented Syrup
1 drop red food color
COMBINE the butter, sugar, rose syrup and vanilla in a mixer bowl. BEAT
until smooth. ADD eggs one at a time and mix until smooth. In another
bowl, COMBINE the dry ingredients. STIR them into the butter
mixture and mix until smooth. Add the milk and mix until
smooth. LINE a 12-slot cupcake pan with papers and divide
batter among them. BAKE at 350 for 12 to 15 minutes.
Let cool. BRUSH tops of the cupcakes with rose scented
syrup before frosting. FROSTING: Combine the butter and
powdered sugar and mix for 1 minute on low. Add the syrup,
vanilla and food color. Turn mixer on high and whip until light
and airy. FROST cupcakes once they are completely cooled.
Makes 12 cupcakes.
ROSE-SCENTED SYRUP: Bring 1 cup rose water and 1 cup sugar to a
boil and simmer for a few minutes until all sugar is dissolved. Remove from
heat and let cool before using.
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MASTER THE MIX
*For rules see the back cover of this Guide to Holiday Wine & Spirits.
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MIX, SIP AND SAVOR with America's favorite
sparkling wine. KORBEL Brut is incredibly balanced
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TOAST LIFE
KORBEL
POINSETTIA COCKTAIL
KORBEL
oz DeKuyper Triple Sec
Splash of cranberry juice

POUR triple sec and cranberry juice into a
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with a lime rind, a fresh cranberry and a
toothpick to trim the rim of your glass with a
whimsical holiday bow.
2013 F. Korbel & Bros., Guerneville, Sonoma
County, CA. Producers of fine California mthode
champenoise champagnes for 131 years. Korbel
is a registered trademark.
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RETHINK THE CLASSIC COCKTAIL PARTY and give everyone you love good reason
to get together this seasonwith a festive holiday tapas party. A Spanish tradition, tapas
are small plates featuring diverse delicacies, and their make-ahead ease lets you enjoy more
time at your party and less time in the kitchen. Complement your menu with a quartet of
masterfully crafted wines from Spain. Together, you'll have all the makings of a party thatll
make the holidays memorable.
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HOLIDAY TAPAS PARTY
TAPAS TIPS
CRAFT A MENU thats delicious and easily divvied up, like:
roasted peppers in garlic and olive oil, assorted olives, melon
wrapped in serrano ham, manchego on toast topped with fig
jam, garlic shrimp and a Spanish omelet with chorizo.
STAGGER YOUR SERVICE to present two fresh new dishes
every half hour.
INFUSE YOUR PARTY with Spanish flair: Deck your table with
colorful linens, ceramic tapas plates and chunky wineglasses.
ADD A FUN TWIST to dessert and let guests crack open a
holiday-themed piata.
BUILD A PARTY MOOD with music that includes classic
Spanish guitar and the rhythms of flamenco.
SIP & CELEBRATE
What better way to toast the holidays than with a glass of
one of Americas favorite sparkling Cavas from Spain?
Jaume Serra Cristalino Brut, made from native varietal
grapes just steps from the sea, ofers easy drinkability and
outstanding quality. Its fresh citrus, green apple and mineral
avors deliver a clean, crisp nish, making it the perfect wine
for seafood and a host of rich tapas dishes.
THE WINE OF THE SEA
Crisp and zesty, the Martn Cdax Albario reects the cool, misty
climate and refreshing ocean breezes of Spains Northwest coastan
ideal location for growing the aromatic, medium-bodied Albario grape.
A perfect complement to shellsh and other seafood, Albario is elegant
and dry and has avors of pear, passion fruit and apple. Its rm acidity
melds with a bright minerality to create a versatile, food-friendly wine.
Spanish Table Wine, 2013 Martn Cdax USA,
Hayward, CA. All rights reserved.
JAUME SERRA CRISTALINO is
not affiliated with, sponsored by,
approved by, endorsed by, or
in any way connected to Louis
Roederers CRISTAL champagne
or Louis Roederer.
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RICH FLAVOR, UNIQUE ELEGANCE
The Garnacha grapes for Las Rocas thrive on the arid,
rocky slopes deep in the heart of Aragn, where rock
stretches as far as the eye can see. At elevations of up to
3,500 feet, the vines see intense sunlight and cool nightly
temperatures, producing intensely avored fruit with an
extraordinary structure. With its unique elegance and rich
avors, Las Rocas Garnacha is a versatile accompaniment
to a variety of avorful foods.
SMOOTH & GRACEFULLY AGED
A classically styled wine from the Rioja region,
Antao Reservas blend of Tempranillo, Graciano,
Mazuelo and Garnacha grapes get their distinct
avor from a combination of the cool Atlantic and
the warm Mediterranean Sea. Antao Reservas
dark ruby color gives way to fruit aromas and hints
of vanilla, spice and leather, while the concentrated
palate ofers eshy cherry and spicy avors that
pair perfectly with meats and grilled vegetables.
*For rules see the back cover of this Guide to Holiday Wine & Spirits.
Spanish Table Wine, 2013 Las Rocas USA,
Hayward, CA. All rights reserved.
civusa.com
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HOLIDAY
OPEN HOUSE
For more recipes and more pairing suggestions, go to bonterra.com.
Think local. Winter is when root veggies and winter squash are
in abundance. So support your local growers and scoop up their
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Go organic. Put organic whole foods and ingredients on your
menu. From starters to main dishes to wines crafted from organic
grapes, your dinner will be a standout for avor and freshness.
Gift thoughtfully. Give guests a take-away that lets them savor
a bit of nature in winter, like an evergreen sapling or note cards
wrapped with a sprig of holly.
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THROW OPEN THE DOORS and throw together a delicious
feast with an organic "farm to table" focus that lets you spotlight
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BONTERRA ORGANIC VINEYARDS
Bonterra grows its wine organically and sustainably, treating the land with
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Pure Balance
Lia Huber, chef for Bonterra wines, offers these pairings for a harmonious open house.
Slow-Cooked Winter Squash with Spiced
Pepitas Serve with Bonterra Chardonnay.
Something about the creaminess of the
squash with the bright, lush flavors of the
Chardonnay sings to me.
Sliced Skirt Steak with Sweet Potato Hash
Serve with Bonterra Cabernet Sauvignon.
I think of Bonterra Cabernet as a bottle
I want to open with a casual steak, and this
deconstructed hash fits the bill perfectly.
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*For rules see the back cover of this Guide to Holiday Wine & Spirits.
BE A GRACIOUS GUEST as you attend dinners,
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your host a gift that can be enjoyed now and
savored later. Pair a wine that easily impresses
La Crema Sonoma Coast Pinot Noirwith
theater tickets, a gift certicate to a spa day or
an invitation to dinner (featuring La Crema wine)
that can be enjoyed after the holidays. La Crema
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cherry aromas that mingle with alluring cola,
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ripening conditions. Brambly fruit avors combine
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*For rules see the back cover of this Guide to Holiday Wine & Spirits. 2013 La Crema Winery, Windsor, CA. All Rights Reserved.
Enter to Win
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Wine is an attention-grabber,
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F
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it just MIGHT bring everyone together.
DECEMBER 2013 FOOD NETWORK MAGAZINE 145
Holiday
Cooking
Impress your guests with
savory pies, festive roasts and
Inas New Years Eve pasta.
PHOTOGRAPH BY CON POULOS
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Feed a crowd with
this vegetable slab pie.
See page 149.
These all-in-one savory pies are the
perfect meal on a cold winter night.
for
Dinner
Pie
PHOTOGRAPHS BY CON POULOS
Holiday
Cooking
146 FOOD NETWORK MAGAZINE DECEMBER 2013
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MINI CHICKEN POTPIES
ACTIVE: 1 hr l TOTAL: 1 hr 55 min l SERVES: 6
1 pounds skin-on, bone-in chicken thighs
(about 6)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only),
sliced inch thick
1 fennel bulb, cored and thinly sliced,
plus 1 tablespoon chopped fronds
1 tablespoon all-purpose flour,
plus more for dusting
cup Pernod or white wine
Pinch of saffron (optional)
1 cup heavy cream
teaspoon finely grated orange zest
2 medium red-skinned potatoes
(about pound), diced
3 small plum tomatoes, finely chopped
1 17-ounce box frozen puff pastry, thawed
1 large egg, lightly beaten
1. Preheat the oven to 375. Set the chicken in
a small roasting pan; season with teaspoon
salt, and pepper to taste. Roast until golden and
cooked through, about 40 minutes; let cool.
Shred the meat, discarding the skin and bones.
2. Meanwhile, heat the olive oil in a large
skillet over medium heat. Add the sliced leeks
and fennel and sprinkle with teaspoon salt.
Cook, stirring occasionally, until the vegetables
soften, about 8 minutes. Sprinkle in the our;
cook, stirring, 1 minute. Add the Pernod and
safron; simmer until the liquid is almost
evaporated, about 1 more minute.
3. Add cup water, the heavy cream,
orange zest, potatoes and teaspoon salt
to the skillet. Bring to a simmer over
medium-high heat and cook until the
potatoes are almost tender, 8 to 10 minutes.
Stir in the shredded chicken, tomatoes and
fennel fronds; season with salt and pepper.
4. Preheat the oven to 350. Set out six
8-to-10-ounce ramekins. Unfold the puf
pastry on a lightly oured surface. Gently roll
out the pastry so it is extended by about
inch in each direction. Using a ramekin as a
guide, cut out 6 rounds slightly larger than the
ramekins with a paring knife (g. A).
5. Divide the lling among the ramekins,
lling each nearly to the top. Brush the rim and
outer edge of 1 ramekin with the beaten egg.
Set a puf pastry round on top and gently press
around the edge to secure the dough (g. B).
Repeat. Brush the remaining egg over
the pastry (g. C).
6. Transfer the potpies to a baking sheet and
bake until the pastry is domed and golden
brown, about 30 minutes. Let stand 5 minutes
before serving.
A B C
You can
prepare the potpies
a week ahead: Let
the filling cool,
then assemble as
directed and freeze.
Bake from frozen
as directed.
1. Make the lling: Roast the poblanos directly over the ame
of a gas burner or under the broiler, turning with tongs, until
charred all over, about 10 minutes. Transfer to a bowl, cover
with a plate and set aside until cool enough to handle,
about 10 minutes. Scrape of the charred skin with a paring
knife, then chop, discarding the stems and seeds; set aside.
2. Heat 2 tablespoons vegetable oil in a large pot over
medium-high heat. Add the ground pork, chorizo and
teaspoon kosher salt and cook, stirring and breaking up
the meat with a wooden spoon, until browned, about 8 minutes;
transfer to a bowl.
3. Heat the remaining 1 tablespoon vegetable oil in the pot over
medium-high heat. Add the onion, garlic and teaspoon
kosher salt and cook, stirring occasionally, until softened,
about 5 minutes. Add the chili powder, chipotle powder,
cinnamon and cloves and cook, stirring, until the spices
are toasted, 1 minute. Return the meat to the pot and add
the tomatoes, corn, Worcestershire sauce and the roasted
poblanos. Bring to a boil, then reduce the heat to medium low
and simmer 10 minutes; season with kosher salt and stir in the
cilantro. Pour the mixture into a 3-quart baking dish.
4. Preheat the oven to 375. Make the topping: Whisk the
cornmeal, our, sugar, baking powder, baking soda and
teaspoon kosher salt in a bowl. Whisk the melted butter,
buttermilk and eggs in another bowl. Stir the dry ingredients into
the wet ingredients until incorporated; stir in the cheese (g. A).
5. Dollop the cornbread mixture over the lling and smooth
into an even layer with the back of a spoon (g. B). Bake
until the lling is bubbling and the topping is golden brown,
about 30 minutes. Let stand 10 minutes before serving.
FOR THE FILLING
3 poblano peppers
3 tablespoons vegetable oil
1 pounds ground pork
1 pound fresh Mexican chorizo,
casings removed
Kosher salt
1 white onion, diced
3 cloves garlic, finely chopped
1 tablespoon chili powder
1 to 2 teaspoons chipotle chile powder
teaspoon ground cinnamon
teaspoon ground cloves
2 15-ounce cans diced tomatoes
2 cups frozen corn kernels
1 teaspoon Worcestershire sauce
cup chopped fresh cilantro
FOR THE TOPPING
1 cups yellow cornmeal
cup all-purpose flour
1 tablespoon sugar
1 teaspoons baking powder
teaspoon baking soda
Kosher salt
6 tablespoons unsalted butter, melted
1 cup buttermilk
2 large eggs, lightly beaten
1 cups grated sharp cheddar cheese
(about 6 ounces)
TAMALE PIE ACTIVE: 55 min l TOTAL: 1 hr 35 min l SERVES: 8
A
B
1. Prepare the crust: Unroll 2 pieces of pie dough on a lightly oured
surface. Brush 1 piece with half of the melted butter, then set the
other piece directly on top (g. A). Roll the 2 pieces together into
a 12-by-14-inch rectangle. Repeat with the remaining 2 pieces
of pie dough. Line an 8-by-11-inch baking dish with 1 rectangle, leaving
an overhang on all sides (g. B). Transfer the remaining rectangle to a
baking sheet. Chill both crusts until the dough is rm, about 30 minutes.
2. Meanwhile, make the lling: Heat the oil in a large skillet over medium
heat. Add the shallots and 1 cup water. Cook, stirring occasionally, until
the liquid has evaporated and the shallots start to brown, about
20 minutes. Add 1 tablespoon butter and 1 teaspoon sugar. Cook, stirring,
until glazed, about 3 minutes; season with salt and pepper and set aside.
3. Heat the remaining 2 tablespoons butter in a large saucepan over
medium-high heat. Add the carrots, parsnips, celery root and the
remaining 1 teaspoon sugar. Cook, stirring, until the vegetables start
to soften, about 3 minutes. Sprinkle in the our and teaspoon each
salt and pepper. Cook, stirring, 2 minutes. Gradually stir in the heavy
cream and 1 cup water until smooth. Tie the thyme sprigs and bay leaves
together with kitchen twine; add to the pan. Reduce the heat to medium
and simmer, stirring occasionally, until the vegetables are tender and the
liquid is thick, about 15 minutes. Let cool to room temperature. Discard
the herb bundle. Stir in the lemon zest and juice, scallions and parsley.
4. Position a rack in the upper third of the oven and preheat to 400.
Spread the shallots evenly over the crust in the baking dish, then add
the root vegetable lling in an even layer. Cover with the prepared top
crust; use kitchen scissors to trim the excess pastry so there is a 1-inch
overhang. Pinch the 2 crusts together, then fold the overhanging dough
under itself (g. C). Chill 20 minutes.
5. Brush the top crust with the beaten egg. Score decoratively with a
paring knife, being careful not to pierce completely through; poke a few
vents in the crust to allow steam to escape. Bake until the crust is
golden brown, about 40 minutes. Let stand 10 minutes before serving.
FOR THE CRUST
2 14-ounce packages refrigerated
pie dough (4 pieces)
All-purpose flour, for dusting
4 tablespoons unsalted butter,
melted
FOR THE FILLING
2 tablespoons extra-virgin olive oil
8 shallots, quartered
3 tablespoons unsalted butter
2 teaspoons sugar
Kosher salt and freshly ground pepper
pound carrots, thinly sliced
pound parsnips, thinly sliced
1 large celery root (about
1 pounds), peeled, halved
and thinly sliced
3 tablespoons all-purpose flour
1 cups heavy cream
6 sprigs thyme
2 bay leaves
1 teaspoon finely grated
lemon zest
Juice of lemon
5 scallions, chopped
2 tablespoons chopped
fresh parsley
1 large egg, lightly beaten
ROOT VEGETABLE SLAB PIE ACTIVE: 55 min l TOTAL: 2 hr 15 min (plus cooling) l SERVES: 8
A
B
C
Holiday
Cooking
DECEMBER 2013 FOOD NETWORK MAGAZINE 149
SHEPHERDS PIE
ACTIVE: 1 hr 10 min l TOTAL: 2 hr l SERVES: 6 to 8
FOR THE TOPPING
2 medium russet potatoes
(about 1 pounds), peeled and quartered
2 medium turnips
(about 1 pounds), peeled and quartered
Kosher salt
4 tablespoons unsalted butter
cup whole milk
cup grated parmesan cheese
2 tablespoons chopped fresh chives
Freshly ground pepper
FOR THE FILLING
4 strips thick-cut applewood-smoked
bacon, diced
2 pounds ground beef chuck
1 small onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
4 ounces cremini mushrooms,
finely chopped (about 2 cups)
2 teaspoons chopped fresh thyme
3 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
1. Prepare the topping: Put the potatoes and
turnips in a large pot and cover with cold water;
season with salt. Bring to a boil and cook until
tender, about 25 minutes; drain, reserving the pot.
2. Meanwhile, make the lling: Cook the bacon
in a large skillet over medium heat, stirring
occasionally, until crisp, about 10 minutes. Drain
all but 1 tablespoon of the fat; add the beef to
the skillet and cook, stirring occasionally, until
browned, about 4 minutes. Add the onion,
carrots and celery and cook, stirring, until the
vegetables begin to soften, about 4 minutes. Add
the mushrooms, thyme and tomato paste and
cook, stirring occasionally, until incorporated,
about 3 minutes.
3. Stir the our into the vegetables until
incorporated, about 2 minutes. Add the broth,
Worcestershire sauce, teaspoon salt and a few
grinds of pepper. Cook until slightly thickened,
about 3 more minutes. Stir in the parsley.
4. Preheat the oven to 375. Finish the topping:
Combine the butter and milk in the reserved pot
and cook over medium heat until the butter is
melted. Return the potatoes and turnips to the
pot and mash with a potato masher or wooden
spoon until smooth. Stir in the parmesan and
chives and season with salt and pepper.
5. Transfer the lling to a 2-quart baking
dish and cover with the topping, spreading
evenly. Bake until the topping is golden, about
35 minutes. Let rest 15 minutes before serving.
Holiday
Cooking
150 FOOD NETWORK MAGAZINE DECEMBER 2013
CRACKERS

If theres an opportunity to enjoy some time with


family and friends, Sunny Anderson, host of Food
Networks Home Made in America, says: Grab it!
Entertaining is one of lifes greatest pleasures, and a
few simple tricks and tips can de-stress party time,
even during the busy holiday season.
ADVERTISEMENT
CRACKERS

Thyme-Scented
Goat Cheese with
Prosciutto and Shallots
ADVERTISEMENT
CRACKERS

BLAT Dip
(Bacon, Lettuce,
Avocado and Tomato)
CRACKERS

Roasted Red Pepper Dip


Thyme-Scented Goat
Cheese with Prosciutto
and Shallots
Prep Time: 15 minutes Total Time:
15 minutes Yield: 24 topped crackers;
8 servings (1 serving = 3 topped crackers)
Ingredients
2 teaspoons olive oil
2 large shallots, finely chopped
(about cup)
1 tablespoon balsamic vinegar
4 ounces goat cheese, softened
1 tablespoon milk
1 teaspoons chopped fresh thyme
teaspoon kosher salt
teaspoon freshly ground
black pepper
4 thin slices prosciutto, cut
crosswise into 1-inch-wide
strips (about 3 oz. total)
24 Keebler

Town House


Original crackers
Directions
1

In small skillet, heat oil over medium-high heat. Add shallots. Cook for
3 to 4 minutes or until browned. Add vinegar. Cook, uncovered, about 30
seconds or until slightly reduced. Set aside.
2

Combine goat cheese, milk, thyme, salt and pepper in a small bowl.
Stir until soft and creamy.
3

Place 1 folded piece of prosciutto on each
KEEBLER TOWN HOUSE Original cracker. Spoon
about 1 teaspoon of goat cheese mixture onto
each. Top each with some of the shallot mixture.
Simplify the season.
Have a few easy entertaining ideas
up your holiday sleeve.
*
Use Mother Nature as your [absolutely free]
decorating partner. Put out pretty glass bowls of
shiny red apples and pomegranates, mixed with
acorns and pinecones.
*
Always keep backup hors doeuvres in your pantry
or freezer. Make them yourself or pick up some
frozen spring rolls or mini quiches.
*
Candlelight makes every gathering special.
If children will be present, have some battery-
powered pillars on hand for a worry-free glow.
*
Remember, a jar of stufed olives, some hummus
and Keebler Town House Pita Crackers and
youve got yourself a party, anytime!
For more entertaining ideas and recipes,
visit FoodNetwork.com/EasyEntertaining.
BLAT Dip
(Bacon, Lettuce,
Avocado and Tomato)
Prep Time: 20 minutes Total Time:
20 minutes Yield: 3 cups dip; 26 servings
(1 serving = 2 tablespoons dip)
Ingredients
3 medium ripe avocados, pitted
cup sour cream
cup coarsely chopped red
onion (about small onion)
5 tablespoons lime juice
(about 2 limes)
cup chopped fresh cilantro
small jalapeo pepper, seeded
and coarsely chopped
teaspoon kosher salt
Dash freshly ground black pepper
1 cups coarsely chopped
iceberg lettuce
1 cup seeded and chopped
tomato (about 1 large tomato)
4 slices bacon, crisp-cooked,
drained and broken into
small pieces
Keebler

Town House

Flipsides


Original crackers
Directions
1
Scoop flesh from avocados. Combine avocado, sour cream, onion, lime
juice, cilantro, jalapeo pepper, salt and black pepper in a food processor
bowl. Cover and process until very smooth, stopping to
scrape down sides of food processor bowl as needed.
2

Spoon into 4- to 5-cup shallow serving bowl or
9-inch pie plate. Sprinkle with lettuce, tomato and
bacon. Serve with KEEBLER TOWN HOUSE FLIPSIDES
Original crackers.
Roasted Red Pepper Dip
Prep Time: 15 minutes Total Time:
15 minutes Yield: 3 cups; 24 servings
(1 serving = 2 tablespoons dip)
Ingredients
2 teaspoons vegetable oil
1 teaspoon hot paprika
1 teaspoon Madras curry powder
2 cups whole milk plain Greek
yogurt or 2% fat plain
Greek yogurt
1 teaspoon sherry vinegar or
white wine vinegar
1 teaspoon kosher salt
cup thinly sliced green onions
1 cup drained and finely chopped
roasted red peppers (about 8 oz.)
Keebler

Town House

Pita
Crackers Mediterranean Herb
Directions
1

Heat the oil in a small skillet over medium heat until hot. Remove
from heat. Stir paprika and curry powder into hot oil until spices become
aromatic. Immediately transfer to medium bowl.
2
Stir the yogurt, vinegar and salt into spice mixture. Reserve 2 tablespoons
of the green onions for serving. Stir peppers and the remaining green onions
into yogurt mixture. Transfer to serving bowl. Sprinkle
with reserved green onions. Serve with KEEBLER
TOWN HOUSE Pita Crackers Mediterranean Herb.
1. Make the lling: Preheat the oven to 375 and drizzle a baking dish with olive oil. Arrange
the onion wedges in the dish and set the turkey breast on top. Add the thyme sprigs,
season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a
thermometer inserted into the thickest part of the turkey registers 165, about 45 minutes.
Let cool, then shred, discarding the skin. (You should have about 4 cups meat.)
2. Melt the butter in a large cast-iron skillet over medium heat. Add the diced onion, chopped
carrots, celery and thyme, teaspoon salt and a few grinds of pepper. Cook, stirring, until the
vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the our over
the vegetables. Cook, stirring, until the our is toasted, about 2 minutes. Whisk in the broth,
milk and shredded turkey and bring to a boil. Reduce the heat to medium low and simmer until
slightly thickened, about 3 minutes. Remove from the heat and season with salt and pepper.
3. Make the topping: Whisk the our, cornmeal, chives, baking powder, sugar, teaspoon
salt, the baking soda and a few grinds of pepper in a medium bowl. Using a pastry blender
or your ngers, cut the butter into the our mixture until it resembles coarse crumbs. Add
cup buttermilk and stir until the dough comes together. Stir in up to cup more buttermilk,
a little at a time, if the dough feels dry.
4. Stir the peas into the turkey lling. Using a spoon, drop about 14 mounds of batter on
top. Transfer the skillet to the oven and bake until the topping is pufed and golden, about
25 minutes. Let stand 5 minutes before serving.
FOR THE FILLING
Extra-virgin olive oil, for drizzling
2 large onions (1 cut into wedges, 1 diced)
1 2-pound skin-on boneless
turkey breast half
3 thyme sprigs, plus 2 teaspoons
chopped thyme
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 carrots, chopped
2 stalks celery, chopped
1 tablespoon whole-grain mustard
cup all-purpose flour
2 cups low-sodium turkey or chicken broth
cup whole milk
1 cup frozen peas
FOR THE TOPPING
1 cups all-purpose flour
cup cornmeal
2 tablespoons chopped fresh chives
2 teaspoons baking powder
2 teaspoons sugar
Kosher salt
teaspoon baking soda
Freshly ground pepper
6 tablespoons cold unsalted
butter, cubed
to 1 cup buttermilk
TURKEY BISCUIT PIE ACTIVE: 30 min l TOTAL: 1 hr 45 min l SERVES: 6 to 8
Holiday
Cooking
DECEMBER 2013 FOOD NETWORK MAGAZINE 153
C
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To learn more about our culinary salts and
for recipes, visit us at www.MortonSalt.com.
2013 Morton Salt, Inc. Registered trademark of Morton Salt, Inc.
Nothing brings out the avor in food better than Morton Salt.
Thats because we make sure that through harvesting and
purifying, only the best salt crystals reach your plate. So
every dish you create will be as avorful as you intend.
We focus on quality
so you can do the same.
DECEMBER 2013 FOOD NETWORK MAGAZINE 159
Trisha Yearwood has Christmas dinner all figured out.
Trishas
PHOTOGRAPHS BY ANNA WILLIAMS
Holiday
Cooking
Holiday
Baked Ham with Brown SugarHoney Glaze
Garlic Grits Casserole
Roasted Carrots
Red Velvet Cake
Classics
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Holiday
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T
Trisha Yearwoods favorite
kitchen appliance says everything
about how she entertains: Its the
oven warming drawer. I dont know
how my mom got everything on the
table hot without one, she says.
The drawer is her secret weapon for
big holiday meals because she makes
almost everything ahead of time.
Her goal is to spend less time in the
kitchen on Christmas Day and more
time with her husband, Garth Brooks,
and children Taylor, August and Allie.
Trishas perfect menu: her mothers
glazed ham, a couple of easy sides and
a showstopping yet simple red velvet
cake. Christmas at our house is not
this big, formal, Oh my gosh, I dont
have a tablecloth kind of thing,
she says. Its about getting together
and being with people you love.
BAKED HAM WITH
BROWN SUGARHONEY GLAZE
ACTIVE: 15 min l TOTAL: 3 hr 25 min l SERVES: 8 to 10
1 10-pound bone-in smoked ham (with water added)
1 cups packed light brown sugar
cup clover honey
1. Adjust the oven racks to accommodate a large roasting pan. Fit the
pan with a shallow roasting rack. Preheat the oven to 350.
2. Unwrap the ham and rinse it under cold water. Place it on the rack in
the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile,
combine the brown sugar and honey in a saucepan and cook over medium
heat until the mixture is smooth and the sugar has dissolved.
3. Pour the brown sugar glaze over the ham and continue roasting
1 hour 40 minutes more, basting at least twice with the drippings in the
roaster. (To adjust the total roasting time for a smaller or larger ham,
calculate 20 minutes per pound.) Check for doneness by inserting a meat
thermometer into a meaty spot (not into fat or touching the bone)it
should register 160.
4. Let the ham stand 15 minutes before slicing to allow the juices to set.
(You can make the ham up to 2 hours ahead; tent with foil and serve at
room temperature.)
DECEMBER 2013 FOOD NETWORK MAGAZINE 161
5 tablespoons salted butter,
plus more for the dish
Salt
1 cup instant grits
10 ounces herb-and-garlic cheese
(such as Boursin)
2 medium eggs
cup whole milk
1 cup crushed cornflakes
1. Preheat the oven to 350. Butter a 9-by-12-inch
casserole dish. Bring 4 cups water to a boil in a
medium saucepan; add 1 teaspoon salt. Add the
grits and cook until thickened, about 5 minutes,
whisking constantly.
2. Add the cheese and 4 tablespoons butter to the
hot grits and stir until melted and incorporated.
Beat the eggs in a small bowl, then whisk in the
milk; slowly stir the egg mixture into the grits.
Pour the mixture into the prepared casserole dish.
(You can make the casserole to this point up to
1 day ahead; cover and refrigerate.)
3. Melt the remaining 1 tablespoon butter; pour
over the cornakes in a bowl and stir to distribute
the butter. Sprinkle the cornake crumb mixture
on top of the grits. Bake 45 minutes.
Try Trishas
easy side dish:
Toss carrot sticks
with melted butter,
salt and pepper;
roast at 400,
30 minutes. Toss
with dill.
GARLIC GRITS CASSEROLE ACTIVE: 15 min l TOTAL: 1 hr l SERVES: 10
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162 FOOD NETWORK MAGAZINE DECEMBER 2013
Holiday
Cooking

You can never go wrong with cream cheese


frosting! The pecans give it a nice flavor.
RED VELVET CAKE
ACTIVE: 30 min l TOTAL: 1 hr 20 min l SERVES: 12
1. Make the cake: Preheat the oven to 350. Butter three 9-inch-round
cake pans and line the bottoms with parchment paper; butter the
parchment and dust with our.
2. Sift the our, cocoa, baking soda and salt into a large bowl. Whisk
the granulated sugar and eggs in a separate large bowl until combined.
Gradually stir in the vegetable oil. Add the our mixture, alternating with
the buttermilk, beginning and ending with the our mixture, stirring well
after each addition. Stir in the vanilla and red food coloring.
3. Divide the batter evenly among the pans and bake until a toothpick
inserted into the center comes out clean, about 40 minutes. Cool the cakes
in the pans for 10 minutes, then turn out onto racks to nish cooling; peel
of the parchment.
4. Make the frosting: Beat the cream cheese and butter in a large bowl
with a mixer until creamy. Beat in the confectioners sugar until the mixture
is smooth. Beat in the vanilla and nuts, reserving 2 tablespoons nuts for
garnish. (You can make the cakes and/or frosting up to 2 days ahead; wrap
the cakes in plastic wrap and refrigerate the frosting.)
5. Spread the frosting between the layers, on the side and on top of the cake.
Garnish with the reserved pecans.
FOR THE CAKE
Unsalted butter, for the pans
2 cups all-purpose flour, plus more for dusting
2 teaspoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 1-ounce bottle red food coloring
FOR THE FROSTING
2 8-ounce packages cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
2 1-pound boxes confectioners sugar
2 teaspoons vanilla extract
2 cups pecans, finely chopped
See Every Ingredient Count
2013 John B. Sanflippo & Son, Inc.
Fisher is a registered trademark of John B. Sanflippo & Son, Inc. Like us on Facebook
For Alexs recipes and tips, visit fshernuts.com/alex.
Make your holidays memorable
with a few simple twists.
Alex Guarnaschelli Iron Chef, Judge on Food Networks Chopped, executive chef and mom.
Stand It Up.
Scoop It Up.
Zip It Up.
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Food Network stars break out their holiday best: big, tasty, celebratory roasts.
Roasts
All-Star
166 FOOD NETWORK MAGAZINE DECEMBER 2013
PHOTOGRAPHS BY KANA OKADA
ANNE BURRELLS
STANDING RIB ROAST
ACTIVE: 30 min l TOTAL: 3 hr 50 min l SERVES: 8
bunch rosemary, leaves finely chopped
3 cloves garlic, smashed
and finely chopped
teaspoon cayenne pepper
Extra-virgin olive oil
1 8-to-8-pound bone-in
standing rib roast
Kosher salt
1 onion, cut into -inch dice
1 pound baby carrots, tops trimmed
3 stalks celery, cut into -inch dice
1 pound cremini mushrooms,
stems removed, quartered
1 cup dry red wine
1 to 2 cups chicken stock
2 bay leaves
1. Preheat the oven to 450. Combine the
rosemary, garlic and cayenne in a small bowl.
Add enough olive oil until it becomes a loose
paste. Schmear the roast with the rosemary-
garlic paste and really massage it into the
meat. Season generously with salt.
2. Put the onion, carrots, celery and
mushrooms in the bottom of a roasting pan.
Toss with a little olive oil and salt to taste.
Add the wine, 1 cup chicken stock and the
bay leaves. Put the roast on top of the veggies;
roast until the meat is really brown and lovely,
about 45 minutes.
3. Reduce the oven temperature to 350;
continue roasting, rotating the pan halfway
through, until an instant-read thermometer
inserted into the center of the meat reads
125 for medium rare or 130 for medium,
another 2 hours 20 minutes. During the
roasting time, occasionally spoon some of
the pan juices over the meat. If the liquid
level in the pan goes down too much, add the
remaining 1 cup stock.
4. Remove the roast from the oven and transfer
to a cutting board. Let rest 15 to 20 minutes
before carving. Taste the veggies and season
with salt, if needed. Skim of any excess fat
from the pan juices and remove the bay leaves.
Slice the roast and serve with the veggies.
A big, fat roast beef just
seems to scream Christmas to me.
Its so old school!
DECEMBER 2013 FOOD NETWORK MAGAZINE 167
Holiday
Cooking
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ALEX GUARNASCHELLIS
ROASTED LEG OF LAMB
SERVES: 6 to 8
1 6-to-8-pound bone-in leg of lamb
3 tablespoons dijon mustard
1 cup dry white wine
2 cloves garlic, lightly crushed
Sea or kosher salt and freshly ground pepper
1 small bunch thyme, leaves stripped
2 tablespoons extra-virgin olive oil
2 tablespoons dry sherry
1. Place the lamb on a rimmed baking sheet
lined with foil. Make the marinade: Combine
2 tablespoons mustard, the white wine, garlic,
1 teaspoon salt, teaspoon pepper and the
thyme in a bowl. Pour over the lamb, then
cover the lamb with plastic wrap and place in
the refrigerator to marinate for a few hours or
overnight, turning the lamb from time to time.
2. Preheat the oven to 425. Remove the lamb
from the marinade and place fatty-side up in
a roasting pan tted with a rack (reserve the
marinade). Season on all sides with salt and
pepper and rub with the olive oil. The bone
should be elevated of the bottom of the pan;
this will allow for more even roasting.
3. Place the roasting pan in the center of the
oven and roast 25 to 30 minutes. Reduce
the oven temperature to 350 and continue
roasting until an instant-read thermometer
inserted into the thickest part registers 140,
50 minutes to 1 hour 20 minutes more.
(I usually count between 12 to 14 minutes total
roasting time per pound of meat, including
the weight of the bone.) Remove from the
oven and let the roast rest fat-side down on a
cutting board to help redistribute the juices,
about 30 minutes. Save the pan drippings.
4. Meanwhile, make the gravy: Scrape the
browned bits from the bottom of the roasting
pan; transfer the drippings to a small saucepan.
Add the reserved marinade, the sherry and the
remaining 1 tablespoon mustard and bring to
a boil; cook over medium-low heat, whisking,
until thick, about 5 minutes. Transfer to a gravy
boat. Slice the lamb against the grain and
serve with the gravy.
A leg of lamb has all the drama of
a roast beef but feels slightly more unusual.
ACTIVE: 20 min l TOTAL: 2 hr 20 min (plus marinating)
1. Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat.
When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries,
rosemary, peppercorns, bay leaf and garlic. Let steep until the water cools to room temperature,
about 20 minutes. Add the brine mixture to a large container with a lid, then add 14 cups cold
water. Score the skin on the pork roast with a knife in a 1-inch diamond pattern. Submerge the pork
in the brine and cover the container. Let the pork brine overnight in the refrigerator.
2. Preheat the oven to 350. Remove the pork from the brine, then rinse and pat dry (discard the
brine). Season the pork all over with teaspoon each salt and black pepper. Heat a large ovenproof
saut pan over medium-high heat for a few minutes, then add the olive oil and sear the roast on all
sides until deep golden brown, about 10 minutes. Transfer the pan to the oven and roast until an
instant-read thermometer inserted into the middle of the pork registers 150, about 40 minutes.
Remove the pork to a cutting board, tent with foil and let rest at least 15 minutes.
3. While the meat is resting, make the compote: Transfer 2 tablespoons fat from the roasting
pan to a medium skillet over medium heat. Add the shallot and saut, stirring, 5 minutes. Add
the apple, pear, dried cranberries, orange juice, cider, brown sugar, mustard and rosemary;
add teaspoon each salt and black pepper, and the cayenne. Bring to a boil, then reduce the
heat to medium and cook until the compote is soft and thick, 5 to 8 minutes. Transfer to a serving
bowl. Carve the pork into individual chops and serve with the compote.
FOR THE PORK
1 cup kosher salt
cup honey
10 juniper berries
2 sprigs rosemary
10 black peppercorns
1 bay leaf
2 cloves garlic, smashed
1 2-pound skin-on rack of pork (pork loin
roast) with 4 rib bones, frenched (ribs
scraped clean; ask your butcher to do this)
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
FOR THE COMPOTE
1 shallot, chopped
1 Granny Smith apple, peeled and diced
1 Bosc pear, peeled and diced
cup dried cranberries
cup orange juice
cup apple cider
1 tablespoon packed brown sugar
1 tablespoon dijon mustard
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
Pinch of cayenne pepper
TED ALLENS RACK OF PORK WITH PEAR-APPLE COMPOTE
ACTIVE: 40 min l TOTAL: 1 hr 40 min (plus overnight brining) l SERVES: 4
Try to find a better grade of pork
than whats in the supermarket. Heritage breeds
like Berkshire or Duroc have more flavor.
Holiday
Cooking
DECEMBER 2013 FOOD NETWORK MAGAZINE 169
1. Preheat the oven to 450. Make the glaze: Whisk the pomegranate molasses, horseradish,
mustard, teaspoon salt and 1 teaspoons pepper in a medium bowl. Let it sit at room
temperature to allow the avors to meld.
2. Meanwhile, prepare the turkey: Remove the neck and giblets, then rinse the bird inside and
out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well
(including inside the cavity) with salt and pepper. Truss the turkey with kitchen twine and place it
breast-side up on a rack in a large roasting pan. Roast until slightly golden brown, about 45 minutes.
3. Reduce the oven temperature to 350 and continue roasting 1 more hour, basting with the
chicken stock every 15 minutes. Brush the entire turkey with 1 cup of the pomegranate glaze
and continue roasting until an instant-read thermometer inserted into the thigh registers 160,
about 15 more minutes.
4. Remove the turkey from the oven and brush with the remaining glaze. Tent loosely with foil
and let sit 15 minutes before carving.
BOBBY FLAYS BLACK PEPPERPOMEGRANATE MOLASSES GLAZED TURKEY
ACTIVE: 30 min l TOTAL: 2 hr 15 min l SERVES: 10 to 12
I love the sweet-tart flavor that pomegranate
molasses imparts to just about everything.
FOR THE GLAZE
1 cups pomegranate molasses
cup prepared horseradish, drained
3 tablespoons dijon mustard
Kosher salt and freshly ground pepper
FOR THE TURKEY
1 15-pound fresh turkey
1 stick unsalted butter, softened
Kosher salt and freshly ground pepper
4 cups homemade chicken stock or
low-sodium canned broth, warmed
Holiday
Cooking
170 FOOD NETWORK MAGAZINE DECEMBER 2013
Holiday
Cooking
Potatoes
HOT
172 FOOD NETWORK MAGAZINE DECEMBER 2013
Make some over-the-top taters for your feast.
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PHOTOGRAPHS BY DAVID MALOSH
DECEMBER 2013 FOOD NETWORK MAGAZINE 173
A B C
TWO-POTATOES ANNA
ACTIVE: 50 min l TOTAL: 1 hr 45 min l SERVES: 10
3 large sweet potatoes (about 1 pounds)
6 medium russet potatoes (about 2 pounds)
1 sticks unsalted butter, melted
Kosher or sea salt
3 tablespoons fresh rosemary
Freshly ground pepper
1. Position a rack in the upper third of the oven
and preheat to 450. Peel the sweet potatoes and
slice into -inch-thick rounds (use a mandoline
if you have one). Peel half of the russet potatoes
and slice into -inch-thick rounds. (Do not rinse
youll need the starch for the dish to set.)
2. Coat the bottom of a 10-inch nonstick
ovenproof skillet with 4 tablespoons melted
butter. Starting in the center of the skillet, arrange
a layer of russet potato slices in concentric circles,
slightly overlapping them (g A). Sprinkle with a
pinch of salt and some of the rosemary leaves.
3. Set the skillet over medium heat. Working
quickly, add the remaining sliced russets in
2 more layers, then the sliced sweet potatoes
in 2 layers, sprinkling lightly with more salt and
rosemary between layers. (Check to make sure
the bottom is browning evenly; adjust the heat
as needed.) Drizzle with 4 tablespoons melted
butter. Peel and thinly slice the remaining
russet potatoes and add them to the skillet in
2 or 3 more layers, lightly seasoning each
layer with salt and rosemary. Drizzle with the
remaining 4 tablespoons melted butter.
4. When the potatoes are golden brown on
the bottom, transfer the skillet to the oven and
bake until the potatoes soften slightly, about
30 minutes. Remove from the oven; center the
bottom of a 9-inch cake pan on the surface of the
potatoes and press rmly a few times to help
the layers stick together (g. B). Remove the cake
pan and return the skillet to the oven; bake until
the potatoes are tender and the top is golden
brown, about 20 more minutes.
5. Let the potatoes cool 5 minutes in the skillet,
then run a small knife around the edge to loosen.
Set an inverted serving plate on top of the skillet
and carefully ip the potatoes onto the plate
(g. C). Season with salt and pepper.
LATKES WITH CELERY AND HERBS
ACTIVE: 50 min l TOTAL: 50 min l MAKES: about 12 latkes
3 large russet potatoes
(about 1 pounds), peeled
1 onion
1 clove garlic, finely grated
Kosher salt
teaspoon freshly grated nutmeg
Freshly ground pepper
cup finely chopped celery
(use the inner stalks and leaves)
cup finely chopped fresh parsley
1 large egg, lightly beaten
cup all-purpose flour
Peanut oil or chicken fat, for frying
Applesauce and/or sour cream,
for serving (optional)
1. Grate the potatoes and onion on the large
holes of a box grater into a colander; add the
garlic and 1 teaspoons salt and toss. Let sit
5 minutes, then wrap in a clean kitchen towel
and wring out as much liquid as possible (g. A).
Transfer the potato mixture to a large bowl.
2. Add the nutmeg, teaspoon pepper and all but
about 1 tablespoon each of the chopped celery and
parsley to the bowl. Add the egg and our and stir
until combined. Form cupfuls of the potato mixture
into balls, then atten between your palms to make
thin 2-inch patties (g. B); transfer to a plate.
3. Preheat the oven to 325 and line a baking sheet
with paper towels. Heat about inch of peanut oil in a
large nonstick skillet over medium-high heat; working
in batches, add the latkes and fry until golden brown,
about 5 minutes per side (g. C). Remove to the
prepared baking sheet to drain, then transfer to the
oven to keep warm while you cook the next batch.
4. Season with salt and top with the reserved celery
and parsley. Serve with applesauce and/or sour
cream. (The latkes can be fried up to 2 hours ahead;
reheat on a paper towellined baking sheet at 325,
10 to 15 minutes.)
174 FOOD NETWORK MAGAZINE DECEMBER 2013
C
A
B
Holiday
Cooking
POTATO PUFFS ACTIVE: 50 min l TOTAL: 1 hr 15 min l SERVES: 8
DECEMBER 2013 FOOD NETWORK MAGAZINE 175
C
A
B
1. Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to
a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain.
Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
2. Combine the milk, butter, teaspoon salt and cup water in a medium saucepan and
bring to a boil. Remove from the heat, add the our and stir vigorously with a wooden
spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring,
until the mixture comes together and pulls away from the side of the pan, about 1 minute.
Continue stirring until the mixture is slightly shiny, about 4 more minutes (g. A).
3. Transfer the mixture to a stand mixer and beat with the paddle attachment on
medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg
and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until
creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag tted with
a -inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about
24 mounds (1 to 1 inches each) of the potato mixture on the parchment. Cut the parchment
between the mounds with a paring knife so each puf sits on its own piece of paper (g. B).
4. Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325.
Working in batches, carefully invert each puf into the oil, leaving it on the parchment.
The parchment will fall of as the pufs cook; remove with tongs (g. C). Fry until golden,
turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels;
season with salt.
2 large russet potatoes
(about 1 pound), peeled
Kosher or sea salt
cup whole milk
4 tablespoons unsalted butter
cup all-purpose flour
1 large egg plus 3 egg yolks
Peanut or vegetable oil, for deep-frying
(about 8 cups)
ROSEMARYOLIVE OIL
POTATO CHIPS
ACTIVE: 15 min l TOTAL: 35 min
MAKES: about 5 cups
Olive oil, for frying (about 4 cups)
Vegetable oil, for frying (about 4 cups)
3 large russet or Yukon gold
potatoes (about 1 pounds)
2 cloves garlic
1 sprig rosemary
Kosher salt
1. Fill a large pot with about 1 inches of equal
parts olive oil and vegetable oil. Line a baking
sheet with paper towels.
2. Slice the potatoes on the thinnest setting
of a mandoline (they should be almost
see-through). Lay the slices on a clean
kitchen towel in a single layer and pat dry
with paper towels (g. A). One at a time,
transfer the slices to the cold oil (starting
with cold oil keeps the potatoes from sticking
to one another). If the potatoes are not
completely submerged, add more oil to cover.
Add the garlic and rosemary to the pot.
3. Turn the heat to medium high and
cook, undisturbed, 5 minutes (g. B). Stir
the potatoes once to make sure they are
not sticking to the bottom, then let fry,
undisturbed, until golden, 18 to 20 minutes.
Remove the chips with a strainer and drain
on paper towels (g. C). Season with salt.
A B C
Holiday
Cooking
176 FOOD NETWORK MAGAZINE DECEMBER 2013
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CHOCOLATE CAKE
WARM & CREAMY BACON DIP EASY POTATO CASSEROLE
SAVORY SWEET
POTATO CASSEROLE
Prep Time: 15 Minutes Total Time: 40 Minutes Serves: 6 ( cup per serving)
INGREDIENTS:
3 tablespoons plus
1 teaspoon butter
cup chopped onion
1 garlic clove, minced
29 ounce can sweet
potatoes, drained

cup Daisy Sour Cream


cup loosely packed fresh parsley
cup dry panko breadcrumbs
cup grated parmesan cheese
DIRECTIONS:
Heat the oven to 350. Using 1 teaspoon of butter, grease a shallow 1-quart
casserole. Melt 1 tablespoon of the butter in a small nonstick skillet. Add
the onion and garlic. Cook over medium heat for 2 minutes or until tender,
stirring frequently. Place the sweet potatoes, sour cream and onion/garlic
mixture in a food processor tted with a metal blade. Process the mixture for
20 seconds or until smooth, stopping the machine and scraping down the
sides if necessary. Add the parsley. Pulse 4 or 5 times or until the parsley
is chopped. Spread the potato mixture in the casserole dish. Place the
remaining 2 tablespoons of butter in a small microwavable bowl; microwave
on High for 30 seconds or until melted. Add the breadcrumbs and parmesan
cheese to the melted butter; mix well. Sprinkle the mixture over the potatoes.
Bake the casserole for 25 to 30 minutes or until thoroughly heated and the
breadcrumbs are golden brown.
DAISY BRAND SOUR CREAM
CHOCOLATE CAKE
Prep Time: 30 Minutes Total Time: 2 Hours Serves: 12
INGREDIENTS:
cup vegetable oil
1 egg
2 teaspoons vanilla extract
1 cup packed light brown sugar
cup granulated sugar
2 (1-oz) squares semi-sweet
baking chocolate, melted
2 cups all-purpose our
1 cup unsweetened cocoa powder
1 tablespoon baking soda
teaspoon salt
1 cup warm water
1 cup Daisy Sour Cream
DIRECTIONS:
Heat oven to 350. In a large mixer bowl beat vegetable oil, egg and vanilla
for 1 minute at medium speed; add sugars and beat 1 minute; add melted
chocolate and beat 1 minute.
Combine our, cocoa powder, baking soda and salt, in a small bowl, then add
to chocolate mixture alternately with water, beating well after each addition.
Add sour cream and mix well. Pour into two greased and oured 8-inch round
pans and bake 30 to 35 minutes. Cool for 10 minutes, then remove from pans
to cool completely before frosting.
Find the chocolate frosting recipe at daisybrand.com/cake.
Prep Time: 5 Minutes Total Time: 35 Minutes Serves: 15 (5 Tbsp per serving)
WARM AND CREAMY BACON DIP
INGREDIENTS:
8 ounces cream cheese, softened
2 cups Daisy Sour Cream
3 ounces bacon bits
2 cups shredded cheddar cheese
1 cup chopped green onion
DIRECTIONS:
Preheat the oven to 400. In a bowl, combine all ingredients. Place the
mixture in a 1-quart baking dish. Cover. Heat the dip for 25 to 30 minutes
or until hot. Serve with assorted fresh vegetables, crackers and/or chips.
*Serving option: Dip may also be placed in hollowed round sourdough
loaf, wrapped in foil and heated in 400 oven for 30 minutes.
EASY POTATO CASSEROLE
INGREDIENTS:
28 ounce package frozen potatoes OBrien
with peppers and onions, thawed
10.75 ounce can cream of mushroom soup
cup 2% milk
cup Daisy Sour Cream
1 cup shredded sharp cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded muenster cheese
2 tablespoons dry panko breadcrumbs
2 teaspoons butter, melted
DIRECTIONS:
Heat the oven to 350. Spray a 2-quart casserole with cooking spray.
In a large bowl, combine all ingredients except the bread crumbs and
butter until well mixed. Spoon the mixture into the casserole dish. Mix
the breadcrumbs and melted butter; sprinkle over the potatoes. Bake the
casserole for 50 to 60 minutes or until bubbly and potatoes are tender.
*Tip: Try baking in individual serving dishes for a festive twist. Reduce
the baking time to 40 minutes.
Prep Time: 15 Minutes Total Time: 1 Hour 5 Minutes Serves: 12 (

cup per serving)


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182 FOOD NETWORK MAGAZINE DECEMBER 2013
Ina Gartens secret to a fabulous night
is surprisingly simple: good friends,
good drinks and one super-easy recipe.
Paris
NEW
YEAR S
EVE
IN
PHOTOGRAPHS BY BEATRIZ DA COSTA
184 FOOD NETWORK MAGAZINE DECEMBER 2013
H
INA GARTENS
LEMON CAPELLINI
WITH CAVIAR
ACTIVE: 5 min l TOTAL: 15 min
SERVES: 6
Olive oil, for cooking the pasta
1 pound dried capellini
pound unsalted butter, melted
Zest and juice of 2 lemons
1 teaspoon kosher salt
1 teaspoon freshly ground
white pepper
150 grams very good black caviar
Zest of 1 lemon, for garnish
1. Drizzle some olive oil in a large pot of
boiling salted water, add the capellini
and cook al dente. Drain quickly, leaving
a little water with the capellini. Quickly
toss the capellini with the melted butter,
lemon zest, lemon juice, salt and pepper.
2. Place one serving of pasta on each
plate and top with a large dollop of fresh
caviar. Garnish with grated lemon zest.
Serve immediately.
Heres consolation to those
of us who always worry that
our New Years Eve plans arent
fabulous enough: Ina Garten
used to feel the same way.
Expectations are too high,
she says. So she decided a
while back to simplify. Every year,
she and her husband, Jeffrey, meet friends
for cocktails, then head back to their Paris
apartment for an easy dinner and, believe
it or not, a store-bought dessert. Granted,
this is Paris, so even the mundane is
extraordinary: whisky sours at a gorgeous
spot like Hotel Le Meurice near the
Louvre, and dessert from the world-class
La Ptisserie des Rves. Nevertheless,
her plan is one we can all reenact at home.
And her main course would seem special
anywhere: lemony buttered pasta topped
with caviar. Its done in minutes, which
leaves that much more time to spend
with good friends.
Ina says osetra
caviar tends to
be the best quality
for the money.
Look for malossol,
which means
little salt.
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Your piehole just smiled.
Try our tasty twist on tradition:
Limited Edition Pringles n P


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Put out a sweet advent calendar.
Then, try candy-cane desserts
and dozens of holiday cookies.
.
Count on It
Make your own candy
advent calendar in minutes:
Just buy two 12-packs of
candy canes and slide a
numbered tag onto each
one. We used jewelry tags
(available at craft stores)
and miniature clear hair
bands to label these. Hang
all 24 over a glass container
and give out one a day until
Christmas or save a few
to turn into the candy cane
desserts on page 189.
DECEMBER 2013 FOOD NETWORK MAGAZINE 187
Celebrate
PHOTOGRAPH BY MELISSA PUNCH
DONT FEAR THE CLEANUP
P U T E A S Y - O F F O N Y O U R S H O P P I N G L I S T
WHEN IT COMES TO TACKLING TOUGH BAKED-ON GREASE,
THE LEADING PRIVATE LABEL OVEN CLEANERS JUST CANT COMPARE.
EASY-OFF HEAVY DUTY IS FASTER.* EASY-OFF FUME FREE IS 5X STRONGER.
WITH EASY-OFF ON YOUR SHOPPING LIST, YOU CAN SPEND MORE TIME
ENJOYING THE HOLIDAYS AND LESS TIME WORRYING ABOUT THE MESS.
2013 RB
*AT REMOVING BAKED-ON GREASE ON VERTICAL SURFACES VS. THE LEADING PRIVATE LABEL BRANDS

AT REMOVING BAKED-ON GREASE ON HORIZONTAL SURFACES VS. THE LEADING PRIVATE LABEL BRANDS
Make a spectacular holiday dessertinspired by candy canes!
Candy
PHOTOGRAPHS BY JOHNNY MILLER
Land
DECEMBER 2013 FOOD NETWORK MAGAZINE 189
CANDY CANE
Pavlova
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Peppermint
Layer Cake





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DECEMBER 2013 FOOD NETWORK MAGAZINE 191
Tart











C
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192 FOOD NETWORK MAGAZINE DECEMBER 2013
CANDY CANE
Croquembouche
194 FOOD NETWORK MAGAZINE DECEMBER 2013
CANDY CANE PAVLOVA
ACTIVE: 1 hr l TOTAL: 2 hr (plus cooling) l SERVES: 8 to 10
2 pints vanilla ice cream
1 teaspoon peppermint extract
cup crushed candy canes, plus more for topping
4 large egg whites
1 cups superfine sugar
Pinch of salt
Red food coloring
1. Prepare the ice cream: Let the ice cream soften
slightly at room temperature, 5 minutes. Transfer to a
stand mixer tted with the paddle attachment and beat
until creamy but not melted, about 1 minute. Add
teaspoon peppermint extract and the crushed
candy canes and beat until just incorporated, about
30 seconds. Transfer to a small metal baking dish or
loaf pan, cover and freeze until rm, 1 to 2 hours.
2. Meanwhile, preheat the oven to 300 and line a
baking sheet with parchment paper. Using a bowl or
cake pan as a guide, trace an 8-inch circle onto the
parchment with a pencil, then ip the parchment over
(the circle should still be visible); set aside.
3. Make the meringue: Fill a medium saucepan with
1 to 2 inches of water and bring to a simmer over
medium-high heat; remove from the heat. Combine
the egg whites, sugar and salt in a large heatproof bowl
and set over the hot water (do not let the bowl touch
the water). Whisk until the egg whites are foamy
and hot, about 5 minutes. Remove the bowl from the
pan and beat with a mixer on medium speed until
stif and shiny, about 10 minutes. Beat in the remaining
teaspoon peppermint extract until combined.
4. Transfer the meringue to a pastry bag tted with
a -inch round tip. Pipe in a tight spiral onto the
prepared parchment-lined baking sheet, starting in
the middle of the circle and working toward the outer
edge. Pipe more meringue around the outer edge of the
circle to build up the side about 2 inches high. Dip a
small paintbrush or toothpick in the food coloring, then
drag it around the meringue spiral to create streaks.
Repeat several times.
5. Bake until the meringue is just rm but not brown,
about 1 hour. (If it starts browning, reduce the oven
temperature to 275.) Transfer to a rack and let cool
completely. (The meringue will continue to harden as it
cools.) Carefully invert the meringue onto a platter and
gently peel of the parchment. Invert again and set on
the platter. Top with scoops of the prepared peppermint
ice cream and sprinkle with more crushed candy canes.
Freeze until ready to serve, up to 2 days.
PEPPERMINT LAYER CAKE
WITH CANDY CANE FROSTING
ACTIVE: 1 hr 15 min l TOTAL: 3 hr l SERVES: 8 to 10
FOR THE CAKE
1 sticks unsalted butter, at room temperature, plus more for the pans
2 cups sifted cake flour (sift first, then measure), plus more for dusting
1 teaspoons baking powder
teaspoon salt
cup whole milk, at room temperature
1 teaspoon vanilla extract
teaspoon peppermint extract
1 cups sugar
3 large egg whites, at room temperature
FOR THE FROSTING
1 cups sugar
cup light corn syrup
6 large egg whites
Pinch of salt
teaspoon vanilla extract
teaspoon peppermint extract
cup crushed candy canes,
plus more for topping
1. Make the cake: Position racks in the middle and lower thirds of the oven
and preheat to 350. Lightly butter three 8-inch-round cake pans and line
the bottoms with parchment paper; butter the parchment and dust with
our, tapping out the excess. Sift the our, baking powder and salt into a
medium bowl. Combine the milk and the vanilla and peppermint extracts
in a small bowl; set aside.
2. Beat the butter in a large bowl with a mixer on medium speed until smooth,
about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to
high and continue beating until light and ufy, about 5 minutes.
3. Reduce the mixer speed to low and add the our mixture in 3 additions,
alternating with the milk mixture, beginning and ending with the our mixture,
until just combined. Scrape down the side of the bowl, then increase the mixer
speed to medium and beat until smooth, about 5 more minutes.
4. In a separate large bowl (using clean beaters), beat the egg whites with a
mixer on high speed until foamy. Gradually add the remaining cup sugar and
continue beating until stif, shiny peaks form, about 6 minutes. Using a rubber
spatula, gently fold the whites into the batter in 3 additions until combined.
5. Divide the batter evenly among the prepared pans. Bake, switching the position
of the pans about halfway through, until a toothpick inserted into the center comes
out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run
a knife around the edges and invert onto racks to cool completely. Peel of the
parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store
at room temperature.)
6. Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and
bring to a simmer over medium-high heat. Combine the sugar, corn syrup,
egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the
saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves
and the mixture registers 165 on a candy thermometer, about 8 minutes. Remove
the bowl from the pan and beat with a mixer on medium speed until soft peaks
form, about 5 minutes. Increase the mixer speed to high and beat until ufy and
cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat
until combined, 1 more minute.
7. Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on
top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake
layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed
candy canes. Top with the nal cake layer, then frost the top and side of the cake
with the remaining frosting. Sprinkle more crushed candy canes on top.
Procter & Gamble Inc., 2013 ORAL-14647
SOME FRIDAY NIGHT
INTO TUESDAY.
THROW
The ultimate combination of
Crest Clean & Scope Fresh creates chemistry.
bination of
h creates chemistry.
life opens up when you do
196 FOOD NETWORK MAGAZINE DECEMBER 2013
CANDY CANE CHOCOLATE TART
ACTIVE: 55 min l TOTAL: 2 hr 45 min l SERVES: 12
FOR THE CRUST
1 9-ounce package chocolate wafer cookies
cup granulated sugar
1 stick unsalted butter, melted
Cooking spray
FOR THE FILLING
2 cups whole milk
4 large egg yolks
cup granulated sugar
3 tablespoons cornstarch
teaspoon salt
6 ounces semisweet chocolate, finely chopped
2 ounces mint-flavored chocolate (such as Andes),
finely chopped
2 tablespoons unsalted butter, cut into small pieces
FOR THE TOPPING
2 cups cold heavy cream
2 tablespoons confectioners sugar
teaspoon peppermint extract
Red sanding sugar, for sprinkling (optional)
1. Make the crust: Position a rack in the lower third of the
oven and preheat to 375. Pulse the cookies and granulated
sugar in a food processor until nely ground. Add the
melted butter and pulse until combined.
2. Lightly coat a 9-inch tart pan with a removable bottom
with cooking spray. Press the crumb mixture into the
bottom and up the side of the pan. Bake until set, about
15 minutes, then transfer to a rack to cool completely.
3. Meanwhile, make the lling: Heat the milk in a saucepan
over medium-high heat until it starts simmering, then
remove from the heat. Whisk the egg yolks, granulated
sugar, cornstarch and salt in a medium bowl until combined.
Gradually whisk one-third of the warm milk into the egg
mixture, then pour into the saucepan with the remaining
milk. Cook over medium heat, whisking constantly, until
the mixture starts to bubble and thicken, about 3 minutes.
Continue boiling, whisking, until the mixture is thick like
pudding, about 2 more minutes. Remove from the heat, then
whisk in the semisweet and mint-avored chocolate and
the butter. Pour into the prepared crust and spread evenly.
Refrigerate until set, about 1 hours.
4. Right before serving, beat the heavy cream, confectioners
sugar and peppermint extract in a medium bowl with a mixer
on medium speed until soft peaks form. Spread the whipped
cream on the tart and sprinkle with sanding sugar.
CANDY CANE
CROQUEMBOUCHE
ACTIVE: 2 hr l TOTAL: 3 hr l SERVES: 16
FOR THE PASTRY PUFFS
6 tablespoons unsalted butter
1 teaspoon granulated sugar
teaspoon salt
1 cup all-purpose flour
3 large eggs
FOR THE FILLING
10 ounces white chocolate, finely chopped
cup heavy cream
teaspoon peppermint extract
1 16-ounce container mascarpone cheese
FOR THE ICING
2 cups confectioners sugar,
plus more for dusting
cup whole milk,
plus more if needed
Crushed candy canes, for topping
1. Make the pastry pufs: Preheat the oven to 450 and line 2 baking sheets
with parchment paper. Bring 1 cup water, the butter, granulated sugar and salt
to a boil in a medium saucepan. Remove from the heat and sift the our directly
into the pan; stir with a wooden spoon until a paste forms. Return to medium
heat and cook, stirring constantly, until the paste is shiny and pulls away from
the side of the pan, about 3 minutes.
2. Transfer to a stand mixer tted with the paddle attachment and beat on
medium speed to cool slightly, about 2 minutes. Beat in 1 egg until incorporated,
then beat in 1 more egg. Whisk the third egg in a small bowl, then beat into the
dough, 1 tablespoon at a time, until just smooth and tight. (You may not need all
of the third egg.)
3. Transfer the dough to a pastry bag tted with a -inch round tip. Pipe 1-inch
rounds of dough onto the prepared baking sheets, about 1 inch apart; you should
have about 50 pufs. (Alternatively, drop the dough in small mounds onto the
baking sheets with a spoon.) Smooth the dough peaks with a dampened nger,
then transfer to the oven and bake until pufed, 10 minutes. Reduce the oven
temperature to 350 and continue baking until golden, 5 more minutes. Turn
of the oven but leave the pufs inside to dry out, 5 to 7 more minutes. Remove
from the oven and pierce a small hole in each puf with a paring knife to let steam
escape; transfer to a rack to cool completely.
4. Make the lling: Put the white chocolate in a medium heatproof bowl.
Bring the heavy cream to a boil in a small saucepan, then pour it over the
chocolate. Gently whisk until smooth and cool, about 7 minutes; whisk in
the peppermint extract. Stir in the mascarpone until combined. Cover and
refrigerate until thick enough to pipe, about 30 minutes. Transfer to a large
pastry bag tted with a -inch round tip.
5. Insert the tip of the pastry bag into the hole in each puf and pipe in the
lling. Transfer the lled pufs to a baking sheet; refrigerate at least 30 minutes
or up to 2 hours.
6. Make the icing: Whisk the confectioners sugar and milk in a large bowl until
smooth. Assemble the croquembouche: Dip the bottom of a puf into the icing,
letting the excess drip of. Transfer the puf to a platter, icing-side down.
Repeat with more pufs, arranging them side-by-side in a 7-inch circle. Fill in
the circle with more pufs to stabilize the base of the tower. Continue building
a conical tower of pufs, using the icing to hold them in place. (If the icing
becomes too thick, whisk in more milk, 1 teaspoon at a time.)
7. Dust the croquembouche with confectioners sugar and sprinkle with crushed
candy canes; chill until set, about 15 minutes.
Croquembouche
(pronounced
kroh-kuhm-BOOSH)
is a tower of cream
puffs. We used icing
instead of the usual
caramel to hold it
together.
TysonAnytizers.com


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IM IN THE FRIDGE-RAIDIN BUSINESS,
AND BUSINESS IS
BOOMING.
Satisfy your hungry teen with
Tyson

Anytizers

snacks.
Got an afterschool feeding frenzy heading your way?
Keep them satisfied with Tyson Anytizers snacks.
Made with all white meat, theyre the warm, protein-
packed way to hold em over until dinner.
A lot can go wrong
during the holidays.
This recipe wont.
Pierce cake with skewer at 1/2-inch intervals, poking skewer through
cake to bottom of pan.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely
dissolved. Stir in cold water; spoon over cake. Refrigerate 1 hour.
Meanwhile, make curls from semi-sweet chocolate.
Invert cake onto platter. Cut cake horizontally in half. Spread bottom
half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top
cake layer. Frost cake with remaining COOL WHIP. Garnish with remaining
pie filling and chocolate curls.
3
2
1
PREP: 20 min. MAKES: 12 servings
2 cups thawed
Whipped Topping, divided
1 loaf (16 oz.) frozen pound cake
thawed, room temperature
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1/4 cup cold water
1 oz. Semi-Sweet Chocolate
1-1/2 cups cherry pie filling, divided
1
-
2
-
3 Cherry Poke Cake
Just one of 11 easy holiday recipes available at Jello.com/Recipes
2013 KRAFT FOODS GROUP INC.
Whip up a few of these simple
sweets for the holidays.
PHOTOGRAPHS BY JUSTIN WALKER
Tropical
Snowballs
Butter Pecan
Toffee
No.
47
No.
2
50
Treats
No-Bake
Eggnog Truffles
Unrolled Cannoli
Chocolate
Almonds
No.
50
No.
38
No.
49
DECEMBER 2013 FOOD NETWORK MAGAZINE 201
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Hazelnut
Brownies
Rainbow
Petits Fours
Raspberry
Cheesecake Bites
No.
8
No.
36
No.
40
PHOTOGRAPHS BY
JUSTIN WALKER
No.
1
DECEMBER 2013

FOOD NETWORK MAGAZINE
1. Rocky Road Bark Chop 1 pound
semisweet chocolate; melt three-quarters
of the chopped chocolate in the microwave,
stirring every 30 seconds. Stir in 1 tablespoon
shortening and the remaining chocolate
until smooth. Spread thinly on a parchment-
lined baking sheet; sprinkle with 1 cup mini
marshmallows and cup chopped peanuts.
Let set; break apart.
2. Butter Pecan Toffee Combine 1 stick
butter, cup sugar and 1 tablespoon corn
syrup in a saucepan over medium heat;
cook, stirring occasionally, until brown (305
on a candy thermometer). Arrange 20 tea
biscuits side by side on a large buttered
foil-lined baking sheet; pour the sugar
mixture on top and sprinkle with chopped
toasted pecans. Chill until rm; break apart.
3. Chocolate-Almond Toffee Make
Butter Pecan Tofee (No. 2). After pouring
the sugar mixture over the biscuits,
immediately sprinkle with 3 ounces
chopped bittersweet chocolate. Let melt,
then spread. Top with toasted sliced
almonds instead of pecans.
4. Matzo Toffee Make Butter Pecan Tofee
(No.2), using 3 matzo sheets instead of the
biscuits. Top with aky sea salt instead of nuts.
5. Sticky Toffee Chews Pulse 1 cup
each pitted dates and broken shortbread
cookies, cup walnuts and 2 tablespoons
each brown sugar and honey in a food
processor until smooth. Form into 1-inch
balls; atten into rounds and press a walnut
half into the centers. Chill until rm.
6. Toffee Marshmallows Melt
8 ounces chopped milk chocolate; dip jumbo
marshmallows (one 10-ounce bag) partway
in the chocolate, then sprinkle with tofee bits
and chopped peanuts. Chill until rm.
7. Smores Squares Melt 4 ounces
chopped semisweet chocolate; spread on
12 graham cracker squares. Top with mini
marshmallows. Chill until rm; break apart.
8. Hazelnut Brownies Crush 26 vanilla
wafers and 1 sleeve chocolate graham
crackers in a food processor. Add cup
jarred dulce de leche, 8 ounces melted
bittersweet chocolate and cup chopped
toasted hazelnuts; pulse until smooth. Press
into a buttered foil-lined 8-inch-square pan.
Press cup more nuts on top. Chill until
rm, then cut into squares.
9. Pecan-Praline Brownies Make
Hazelnut Brownies (No. 8), replacing the
dulce de leche with butterscotch sauce and
the hazelnuts with pecans. Press cup
tofee bits into the top along with the nuts.
10. Kettle Corn Brownies Make
Hazelnut Brownies (No. 8), replacing the
hazelnuts with crushed kettle corn. Top
with cup kettle corn instead of nuts.
11. Salty-Sweet Crispy Treats
Melt stick butter in a saucepan; add
one 10-ounce bag mini marshmallows and
stir until smooth. Stir in 3 cups each crisp
rice cereal and broken thin pretzel sticks.
Press into a buttered 9-by-13-inch pan. Let
set, then cut into bars.
12. Magic Bars Melt stick butter in
a saucepan; add 4 cups mini marshmallows
and stir until smooth. Roughly chop
1 sleeve graham crackers and add to the pan
along with 1 cup each mini marshmallows,
chopped pecans, shredded coconut and
chocolate chips. Press into a buttered
9-by-13-inch pan. Let set, then cut into bars.
13. Mexican Chocolate Tarts
Mix cup chocolate-hazelnut spread,
teaspoon cinnamon and a pinch each
of salt and cayenne. Spoon into small
cup-shaped tortilla chips; top with whipped
cream and more cinnamon.
14. English Pudding Petits Fours Mix
cup each mascarpone and confectioners
sugar with 1 tablespoon dry sherry. Cut
pound cake into 1-inch cubes; top each with
the mascarpone and a raspberry.
50 No-Bake Treats
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FOOD NETWORK MAGAZINE

DECEMBER 2013
15. Brandied Kumquat Cakes Simmer
2 cups kumquats and cup each brandy
and sugar in a saucepan over medium heat
until syrupy, about 15 minutes. Cut pound
cake into 1-inch cubes; top each with a
kumquat and skewer with a toothpick. Let
stand 5 minutes so the syrup soaks in.
16. Dulce de Leche Petits Fours
Slice a thawed frozen pound cake (crusts
removed) lengthwise inch thick. Stack
3 slices with dulce de leche in between.
Repeat with the remaining pound cake.
Cut into triangles; dip 1 side of each in
melted white chocolate and dust with
cocoa powder. Chill until set.
17. Cherry-Pistachio Petits Fours
Make Dulce de Leche Petits Fours (No. 16),
replacing the dulce de leche with cherry
preserves. Sprinkle with chopped pistachios
instead of cocoa powder.
18. Chocolate Butter Wafers Melt
4 ounces chopped semisweet chocolate
and spread on round butter crackers (such
as Ritz); top with chopped pistachios and
chopped dried apricots.
19. Chocolate Vanilla Wafers Melt
4 ounces chopped semisweet chocolate
and spread on vanilla wafers; top with
toasted pepitas, sliced almonds and
dried cranberries.
20. Chocolate-Raspberry Wreaths
Melt 4 ounces chopped white chocolate;
dip the bottoms of 2 pints raspberries in
the chocolate and arrange around the edge
of round sugar cookies. Drizzle with more
melted white chocolate. Chill until set.
21. Sparkly Buckeyes Beat 1 cups
confectioners sugar, 1 cup crunchy peanut
butter, 2 tablespoons room-temperature
butter and a pinch of salt with a mixer.
Form into 1-inch balls. Dip the tops in
melted semisweet chocolate and sprinkle
with sanding sugar. Chill until rm.
22. Gingerbread Pops Pulse 14 crumbled
gingersnaps, cup each confectioners
sugar and cookie butter (speculoos spread),
cup chopped candied ginger and
stick room-temperature butter in a food
processor. Form into 1-inch balls. Roll in
confectioners' sugar, insert a lollipop stick
into each and chill until rm.
23. Manhattan Bourbon Balls
Microwave 1 cup dried sour cherries and
cup bourbon, 3 minutes. Pulse 52 vanilla
wafers in a food processor until ground.
Add the cherry-bourbon mixture, cup
confectioners sugar, 1 tablespoon dark
corn syrup and a pinch of salt; pulse until
combined. Form the mixture into 1-inch
balls and skewer each with a cocktail pick.
Chill until rm.
24. Spiced Orange Truffles Bring
cup heavy cream and 2 tablespoons
butter to a boil in a saucepan; pour over
8 ounces nely chopped bittersweet
chocolate and stir until melted. Stir in
2 tablespoons orange-avored liqueur and
a pinch each of cardamom and salt. Chill
until rm. Scoop and roll into 1-inch balls;
roll in crushed orange-avored cookies (such
as Anna's) or vanilla wafers. Chill until set.
25. Mocha Truffles Make Spiced
Orange Trufes (No. 24), replacing the
orange liqueur with espresso and the
crushed cookies with nely chopped
chocolate-covered espresso beans.
26. Coconut Truffles Make Spiced
Orange Trufes (No. 24), replacing the
orange liqueur with coconut rum and
the crushed cookies with sweetened
shredded coconut.
27. Chocolate-Dipped Clementines
Peel and separate 2 clementines into
sections. Melt 4 ounces chopped white
chocolate; dip the clementines halfway in
the chocolate and roll in chopped pistachios.
Chill until set.
50 No-Bake Treats

DECEMBER 2013

FOOD NETWORK MAGAZINE
28. Tropical Clementines Make
Chocolate-Dipped Clementines (No. 27),
rolling them in chopped toasted almonds
and toasted shredded coconut instead
of pistachios.
29. Apple-Oatmeal Cookies Melt
stick butter in a medium saucepan over
medium heat; stir in cup each sugar
and grated peeled apple, and teaspoon
each ground cinnamon, nutmeg and vanilla
extract. Simmer 1 minute, then stir in
1 cups rolled oats. Scoop the mixture by
heaping tablespoonfuls and sprinkle each
with sea salt; atten into rounds and chill
until set.
30. Nutty Oatmeal Cookies Pulse
1 cups each rolled oats and pecans, 1 cup
pitted dates, cup smooth peanut butter,
cup pure maple syrup and teaspoon
each kosher salt and ground cinnamon in a
food processor until combined. Form into
1-inch balls; atten into rounds and chill
until set.
31. OatmealChocolate Chip Cookies
Make Nutty Oatmeal Cookies (No. 30),
stirring in cup mini chocolate chips before
forming into balls.
32. Stuffed Apricots Beat 2 ounces
almond paste, 2 tablespoons each
mascarpone and confectioners sugar,
1 tablespoon room-temperature butter
and teaspoon each almond extract and
vanilla extract with a mixer. Use a paring
knife to cut a pocket in about 30 dried
apricots; pipe the almond-mascarpone
lling into the pockets. Chill until set.
33. Stuffed Figs Use a paring knife
to cut a pocket in the side of about 24 dried
gs. Tuck a small thin strip of orange zest,
a blanched almond and a small piece of
bittersweet chocolate into each pocket.
Dip the bottoms of the gs in 4 ounces
melted bittersweet chocolate and chill on a
parchment-lined baking sheet until set.
34. Anisette-Almond Balls
Crush one 6-ounce package anisette
biscotti in a food processor. Add cup
confectioners sugar, cup chopped
toasted almonds and 2 tablespoons each
melted butter, corn syrup, milk and chopped
candied orange peel and pulse until
smooth. Form into 1-inch balls and roll in
confectioners sugar.
35. Sesame Balls Make Anisette-
Almond Balls (No. 34), replacing the
almonds with toasted sesame seeds. Roll
in a mixture of toasted sesame seeds and
confectioners' sugar.
36. Rainbow Petits Fours Pulse one
7-ounce tube almond paste, the grated
zest of 1 orange, 3 tablespoons orange
juice and 1 teaspoon vanilla extract in
a food processor until combined. Add
one crumbled 11-ounce pound cake and
teaspoon almond extract; pulse until
combined. Divide the mixture into 3 equal
portions and tint each with food coloring
(1 red, 1 yellow and 1 green). Pat each color
into a 5-inch square and stack on top of
one another. Cut into -inch squares. Melt
12 ounces chopped semisweet chocolate
and stir in 1 tablespoon shortening. Dip
the squares in the chocolate to coat.
Chill until set.
37. Fruitcake Bonbons Mash 2 cups
crumbled fruitcake with 2 tablespoons
milk. Roll into 1-inch balls. Melt 6 ounces
chopped bittersweet chocolate; dip the
balls halfway in the chocolate and place
chocolate-side down on parchment paper.
Chill until set. Roll the other side in crushed
gingersnaps; chill.
38. Unrolled Cannoli Beat cup each
ricotta, mascarpone and confectioners
sugar with a mixer until smooth. Spread
the mixture onto large wafe cookies and
top each with mini chocolate chips, a pinch
each of cinnamon and sugar and some
grated orange zest.
50 No-Bake Treats

No.
50
No.
47

DECEMBER 2013

FOOD NETWORK MAGAZINE
39. PB&J Cheesecake Bites Beat
2 ounces room-temperature cream cheese,
cup each chunky peanut butter and
confectioners sugar, 2 tablespoons
room-temperature butter and a pinch
of salt with a mixer until smooth. Dollop
teaspoonfuls of the cream cheese mixture
onto pretzel crisps and top each with a
dried strawberry.
40. Raspberry Cheesecake Bites
Beat 4 ounces room-temperature cream
cheese, cup confectioners sugar and
1 tablespoon each grated lemon zest and
lemon juice with a mixer until smooth. Pipe
onto almond biscuits, then top each with
about teaspoon raspberry preserves.
41. Ginger-Lemon Cheesecake Bites
Make Raspberry Cheesecake Bites
(No. 40), using ginger wafer cookies
instead of almond biscuits and lemon curd
instead of raspberry preserves. Top each
with a small piece of candied ginger.
42. Double-Mint Cookies Pulse
1 cup confectioners sugar, 2 tablespoons
each room-temperature butter and
light corn syrup, 1 tablespoon milk
and teaspoon peppermint extract in
a food processor until smooth. Spread
the mixture onto chocolate wafer cookies
and sprinkle with crushed candy canes.
Chill until set.
43. Mint-Chocolate Meltaways Melt
1 cup chocolate chips and 2 tablespoons
shortening in a saucepan over low heat. Stir
in teaspoon peppermint extract. Pour into
a buttered foil-lined loaf pan and chill until
rm. Cut into 1-inch squares and dust with
confectioners sugar.
44. Snowy Party Mix Melt 1 cup
chocolate chips, cup peanut butter and
stick butter in a pot over low heat,
stirring. Stir in 3 cups each rice cereal
squares and oyster crackers. Let cool, then
toss with confectioners sugar.
45. Raspberry Party Mix Toast
1 cups each unsalted peanuts, almonds
and sweetened shredded coconut in a large
skillet over medium heat until golden, about
6 minutes; let cool completely. Stir in
1 cup each peanut butter chips, semisweet
chocolate chips and dried raspberries.
46. Coconut-Almond Haystacks Melt
1 cup semisweet chocolate chips. Mix
with 2 cups sweetened shredded coconut
and 1 cup toasted sliced almonds. Form into
16 small mounds and chill until set.
47. Tropical Snowballs Make
Coconut-Almond Haystacks (No. 46),
using white chocolate chips instead of
semisweet and replacing the almonds
with nely chopped dried pineapple.
Add 1 teaspoons each grated lime zest
and lime juice to the mixture. Top with
more lime zest.
48. Crackly Almonds Simmer cup
sugar, 2 tablespoons water and a pinch
of cream of tartar in a saucepan over
medium heat, without stirring, until brown
(280 on a candy thermometer). Stir in
1 cups toasted blanched almonds and
cook, without stirring, until dark brown
(305). Spread on a buttered foil-lined
baking sheet; let harden.
49. Chocolate Almonds Make Crackly
Almonds (No. 48). Once hardened, drizzle
with 4 ounces melted bittersweet chocolate
and toss to coat; dust with sweetened
cocoa powder. Chill until set.
50. Eggnog Trufes Whisk 10 large
egg yolks with cup sugar and a scant
teaspoon each cinnamon, nutmeg, rum
and vanilla extract in a heatproof bowl
set over a pot of simmering water. Cook,
stirring often, until very thick and glossy,
about 25 minutes. Let cool completely.
With oiled hands, roll the mixture into
-inch balls. Roll in sanding sugar.
50 No-Bake Treats

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Dulce de Leche
Petits Fours
Rocky Road Bark
Cherry-Pistachio
Petits Fours
Gingerbread Pops
No.
16
No.
1
No.
17
No.
22
DECEMBER 2013 FOOD NETWORK MAGAZINE 203
ADVERTISEMENT
Sarah-Jane Bedwell, R.D., L.D.N., is a Nashville-based registered dietitian and national speaker
who regularly appears on major Nashville news programs and on NBCs TODAY show. The author
of an upcoming book, Plan to Lose Weight and Keep It Of in Just 30 Minutes per Week, Sarah-
Jane is also the of cial food and nutrition blogger for SELF magazine.
3 TIPS FOR BEING
HOLIDAY HEALTHY
Avoid overindulging: Limit your
bufet picks to 34 favorite foods.
The more on your plate, the more
youre likely to eat!
Balance is key: Plan a menu with
one decadent dishlike a dessert
or sideand balance it with whole
grains, lean meats, and fruits and
vegetables.
Reach for the rainbow:
Opt for colorful fruits and veggies
instead of beige and brown foods,
like chips and pretzels.
To nd delicious recipes and watch videos featuring
Grapes from California, visit FoodNetwork.com/Grapes.
D
ecembers chill kicks off a
wintery mix of warm holiday
get-togethers, like cozy reside
suppers, festive caroling parties,
last-minute potlucks and
elaborate family feasts. Here, Sarah-Jane offers
her tips for hosting holiday gatherings wrapped
in good nutrition and good fun.
HAVE HAPPIER HOLIDAYS
The holidays can be a stressful time, so Sarah-
Jane minimizes pre-party chaos with a little
forward planning. My menu usually includes a
mix of make-ahead recipes and simple whole foods
that can stand alone, like nuts, a cheese and fruit
platter, and olivesnutrient-rich foods that make
everyone happy, she says. Sarah-Jane also enjoys
involving guests, especially kids, in preparation.
We make a super-easy dessert trie that brings
everyone together. We layer cubed pound cake,
Greek vanilla yogurt, peanut butter, honey, green
and red Grapes from California, and whipped
cream to create a delicious, healthy treat.
TIS THE SEASON
To serve up some wow factor, Sarah-Jane
suggests taking a classic holiday dish to the next
level. One new ingredient really has the power
to change everything. For my signature stuffing,
I roast black and green Grapes from California
with butternut squash, add walnuts for crunch
and pancetta for savoriness. Grapes from
California, which are in season now and into the
new year, offer holiday cooks lots of versatility,
delivering delicious flavor, rich color, a crisp
texture and great nutritional benefits.
SHOW YOUR COLORS
For a holiday spread thats festive and nutritious,
key into color, says Sarah-Jane. Naturally
colorful foods make plain dishes more appealing
and flavorful, she notes. Sarah-Jane also likes
to bring unexpected surprises to her holiday
table. Extend a summer favorite into winter
by swapping out one seasonal ingredient for
another. Instead of summer tomatoes, I ll
use Grapes from California to create special
grape caprese skewers with ciliegine
mozzarella balls and fresh basil.
FRESH
THOUGHTS
SCAN THIS CODE TO
GET GREAT RECIPES
WITH GRAPES.
Whether sauteed, skewered, frozen or fresh. Grapes from California
can add a healthy burst of flavor to almost any meal throughout the
holiday season. Grab a bunch today.
Cookie
Its time for our annual cookie parade!
Theres one for every day until Christmas.
PHOTOGRAPHS BY ANDREW PURCELL
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DECEMBER 2013 FOOD NETWORK MAGAZINE 207
CHOCOLATE
SUGAR COOKIES
ACTIVE: 1 hr l TOTAL: 4 hr 20 min
MAKES: about 36 cookies
1 cups all-purpose flour, plus more for dusting
cup unsweetened cocoa powder
teaspoon baking soda
teaspoon baking powder
teaspoon salt
2 sticks unsalted butter,
at room temperature
1 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
Cooking spray
2 cups confectioners sugar
2 tablespoons meringue powder
Coarse sugar, for decorating (optional)
1. Whisk the our, cocoa powder, baking soda,
baking powder and salt in a medium bowl.
Beat the butter and granulated sugar in a
large bowl with a mixer on medium-high speed
until light and ufy, about 5 minutes. Add
the egg and vanilla; beat until creamy, about
2 more minutes. Reduce the mixer speed to
low; gradually add the our mixture and beat
until just incorporated, about 2 more minutes.
2. Divide the dough between 2 sheets of plastic
wrap; form into disks. Wrap and refrigerate until
rm, at least 1 hour.
3. Roll out the dough between oured sheets
of parchment paper until about inch thick.
Chill 2 more hours.
4. Position racks in the upper and lower thirds of
the oven; preheat to 350. Mist 2 baking sheets
with cooking spray. Cut the dough into shapes;
gather the scraps and reroll once to cut out more
cookies. Arrange 2 inches apart on the prepared
baking sheets. Bake, switching the pans halfway
through, until set, about 12 minutes. Let cool
5 minutes on the baking sheets, then transfer
to racks to cool completely.
5. Make the icing: Beat the confectioners sugar,
meringue powder and 3 to 4 tablespoons water
in a bowl with a mixer on high speed until
smooth and thick. Transfer to a resealable bag
and snip a small corner. Pipe onto the cookies;
sprinkle with coarse sugar. Let set 30 minutes.
VANILLA-CHOCOLATE
SANDWICH COOKIES
ACTIVE: 50 min l TOTAL: 4 hr 20 min
MAKES: about 30 sandwich cookies
2 cups all-purpose flour,
plus more for dusting
teaspoon baking powder
teaspoon salt
2 sticks unsalted butter,
at room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla extract
cup heavy cream
8 ounces milk chocolate, finely chopped
Sprinkles, for decorating (optional)
1. Sift the our, baking powder and salt into
a medium bowl. Beat the butter and sugar
in a large bowl with a mixer on medium-high
speed until light and ufy, 3 to 5 minutes.
Add the egg and vanilla; beat until combined.
Reduce the mixer speed to low; add the our
mixture in 2 batches, beating after each, until
just incorporated. Divide the dough between
2 sheets of plastic wrap; form into disks. Wrap
and refrigerate until rm, at least 1 hour.
2. Make the lling: Bring the heavy cream to a
simmer in a small saucepan over medium heat.
Pour over the chocolate in a medium bowl and
let stand 2 minutes; stir until smooth. Set aside.
3. Working with 1 disk at a time, roll out the
dough between oured sheets of parchment
paper until about inch thick; chill 15 minutes.
Line 2 baking sheets with parchment. Cut
out circles with a 2-inch cutter; transfer to
the baking sheets. Gather the scraps and
refrigerate until rm; reroll once to cut out
more cookies. Chill the cutouts 30 minutes.
4. Position racks in the upper and lower
thirds of the oven and preheat to 350. Bake,
switching the pans halfway through, until just
golden, about 12 minutes. Let cool 5 minutes
on the baking sheets, then transfer to racks
to cool completely.
5. Briey beat the lling with a mixer on
medium-high speed until thick, 30 seconds.
Chill until cold, about 1 hour. Sandwich between
the cookies and roll the edges in sprinkles.
LINZER BARS
ACTIVE: 30 min l TOTAL: 1 hr 40 min
MAKES: about 24 bars
1 sticks unsalted butter, at room
temperature, plus more for the pan
1 cup blanched hazelnuts
1 cups plus 1 teaspoon all-purpose flour
cup confectioners sugar
teaspoon salt
cup packed light brown sugar
1 teaspoon vanilla extract
teaspoon finely grated lemon zest
1 large egg white
cup seedless raspberry jam
1. Preheat the oven to 350. Line a 9-inch-square
baking dish with foil, leaving an overhang on
2 sides. Butter the bottom and sides.
2. Spread the hazelnuts on a baking sheet and
toast in the oven until golden, 8 to 10 minutes.
Let cool, then transfer to a food processor and
pulse until nely ground. Whisk the ground
hazelnuts, 1 cups our, the confectioners
sugar and salt in a medium bowl.
3. Beat the butter, brown sugar, vanilla and
lemon zest in a large bowl with a mixer on
medium-high speed until smooth and ufy,
about 3 minutes. Reduce the mixer speed to
medium low; add the our mixture in 2 batches,
beating after each, until just incorporated.
4. Transfer cup of the dough to a small
bowl and stir in the egg white and remaining
1 teaspoon our to make a smooth batter.
Transfer to a pastry bag tted with a -inch
round tip.
5. Press the remaining dough into the
bottom of the prepared pan. Bake until lightly
golden, about 20 minutes. Remove from the
oven and spread the raspberry jam on top,
leaving a -inch border around the edges.
Pipe diagonal stripes of batter over the jam,
about inch apart. Return to the oven and
bake until the stripes are golden brown,
15 to 20 more minutes.
6. Loosen the edge of the bars with a knife,
then transfer to a rack and let cool completely
in the pan. Lift out of the pan using the foil
overhang; peel of the foil and cut into bars.
208 FOOD NETWORK MAGAZINE DECEMBER 2013
REAL FRUIT
+
REAL NUTS
+
REAL MULTIGRAINS
=
REAL DELICIOUS
Nothing gets you going quite like the real fruit, nuts, and multigrains in
Quaker Real Medleys. Try all our unique and delicious combinations in
both snack bars and oatmeal cups.
Quaker Up.
TM
CHAI LATTE BARS
ACTIVE: 25 min l TOTAL: 1 hr 25 min
MAKES: about 24 bars
2 sticks unsalted butter, at room
temperature, plus more for the pan
2 cups all-purpose flour
cup rolled oats
3 tablespoons malted milk powder
(original or vanilla flavor)
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground cinnamon
teaspoon ground cloves
teaspoon salt
1 cups packed light brown sugar
1 large egg
2 teaspoons vanilla extract
9 ounces white chocolate, finely chopped
Nonpareils, for decorating (optional)
1. Preheat the oven to 350. Lightly butter a
9-by-13-inch baking dish; line with parchment
paper, leaving an overhang on 2 sides. Butter
the parchment. Whisk the our, oats, malted
milk powder, cardamom, ginger, cinnamon,
cloves and salt in a large bowl.
2. Beat the butter and brown sugar in a large
bowl with a mixer on medium-high speed until
light and ufy, 3 to 5 minutes. Add the egg and
vanilla and beat until combined. Reduce the
mixer speed to low; beat in the our mixture
until just incorporated. Transfer the batter to
the prepared pan and spread evenly.
3. Bake until the top is golden brown and the
edges start to pull away from the sides of
the pan, 20 to 25 minutes. Remove from the
oven and sprinkle with the white chocolate,
then return to the oven until the chocolate
softens, about 45 seconds. Remove from the
oven and spread the chocolate into a smooth
layer. Top with nonpareils. Transfer to a rack
and let cool completely, then lift out of the pan
using the parchment; cut into squares.
LEMON-GINGER WAFERS
ACTIVE: 40 min l TOTAL: 3 hr
MAKES: about 60 cookies
1 3-inch piece ginger, peeled
1 cups all-purpose flour
3 tablespoons cornstarch
teaspoon salt
1 sticks unsalted butter,
at room temperature
cup plus cup confectioners sugar
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Chopped crystallized ginger, for topping
1. Finely grate the ginger into a ne-mesh
sieve set over a bowl. Press with the back of a
spoon to squeeze out the juice (youll need
1 tablespoon juice); set aside. Whisk the our,
cornstarch and salt in a medium bowl.
2. Beat the butter and cup confectioners
sugar in a large bowl with a mixer on medium-
high speed until light and ufy, 3 to 5 minutes.
Beat in the lemon zest, 2 tablespoons lemon
juice, the vanilla and ginger juice. Reduce the
mixer speed to low; add the our mixture and
beat until just incorporated.
3. Divide the dough between 2 sheets of plastic
wrap; form into two 1-by-9-inch logs. Wrap and
freeze until rm, about 1 hour.
4. Position racks in the upper and lower thirds
of the oven and preheat to 350. Line 2 baking
sheets with parchment. Unwrap the logs and
slice into -inch-thick rounds; arrange 1 inch
apart on the prepared baking sheets. Bake,
switching the pans halfway through, until the
edges are golden, about 13 minutes. Let cool
5 minutes on the baking sheets, then transfer
to racks to cool completely.
5. Make the icing: Put the remaining cup
confectioners sugar in a bowl; stir in 2 to
3 teaspoons lemon juice, a little at a time,
until the icing is spreadable. Spread on the
cookies and top with crystallized ginger;
let set 30 minutes.
PEANUT BUTTER
BROWNIE BITES
ACTIVE: 45 min l TOTAL: 1 hr 20 min
MAKES: 24 pieces
Cooking spray
1 stick unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 cups granulated sugar
1 teaspoon vanilla extract
teaspoon salt
2 large eggs
cup all-purpose flour
cup creamy peanut butter
cup plus 2 tablespoons
confectioners sugar
cup plus 2 tablespoons heavy cream
4 ounces semisweet chocolate, chopped
Coarse gold sugar, for decorating (optional)
1. Preheat the oven to 350. Line a 24-cup mini
mufn pan with paper liners; coat with cooking
spray. Melt the butter and unsweetened
chocolate in a heatproof bowl set over a pot of
simmering water, stirring, until smooth. Whisk
in the granulated sugar, vanilla and salt until
combined; remove the bowl from the pan.
Stir in the eggs, one at a time. Add the our
and beat with a wooden spoon until the batter
is shiny, about 1 minute.
2. Divide the batter among the prepared mufn
cups. Bake until a toothpick inserted into the
center comes out clean, about 17 minutes.
3. Meanwhile, make the lling: Whisk the
peanut butter, cup confectioners sugar
and 2 tablespoons heavy cream in another
heatproof bowl set over the pot of simmering
water until smooth, about 2 minutes. Transfer
to a pastry bag tted with a small round tip.
4. Let the brownies cool 5 minutes in the pan;
make an indentation in the center of each with
a teaspoon. Pipe the lling into the indentations.
5. Make the glaze: Combine the semisweet
chocolate and 2 tablespoons cream in a
heatproof bowl set over the simmering water. Let
sit 3 minutes, then stir until smooth. Stir in the
remaining 2 tablespoons confectioners sugar.
Slowly stir in the remaining 2 tablespoons cream
until pourable. Spoon over the brownies; top
with the coarse sugar. Chill until set, 30 minutes.
210 FOOD NETWORK MAGAZINE DECEMBER 2013
HERSHEYS

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HERSHEYS

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HERSHEYS

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Visit hersheyskitchens.com to nd
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EGGNOG CUTOUTS
ACTIVE: 1 hr l TOTAL: 3 hr
MAKES: about 36 cookies
2 cups all-purpose flour,
plus more for dusting
1 teaspoons freshly grated nutmeg
teaspoon ground cinnamon
teaspoon salt
2 sticks unsalted butter,
at room temperature
1 cup granulated sugar
1 large egg plus 1 egg yolk,
at room temperature
1 tablespoon brandy
1 teaspoon vanilla extract
2 cups confectioners sugar
2 tablespoons meringue powder
White nonpareils, for decorating (optional)
1. Sift the our, 1 teaspoon nutmeg, teaspoon
cinnamon and the salt into a large bowl. Beat
the butter and granulated sugar in a separate
large bowl with a mixer on medium-high
speed until light and ufy, 3 to 5 minutes. Beat
in the whole egg, egg yolk, the brandy and
vanilla. Reduce the mixer speed to low; add the
our mixture in 2 batches and beat until just
incorporated. Divide the dough in half, wrap in
plastic wrap and refrigerate until rm, 1 hour.
2. Line 2 baking sheets with parchment paper.
Dust each piece of dough with our and roll out
between pieces of parchment to inch thick.
Refrigerate 15 minutes. Cut into shapes and
transfer to the baking sheets. Gather the scraps
and refrigerate until rm; reroll once to cut out
more cookies. Chill the cutouts 30 minutes.
3. Position racks in the upper and lower thirds
of the oven; preheat to 350. Bake the cookies,
switching the pans halfway through, until just
golden, 11 to 13 minutes. Let cool 5 minutes,
then transfer to racks to cool completely.
4. Make the icing: Beat the confectioners
sugar, meringue powder, the remaining
teaspoon each cinnamon and nutmeg, and
3 to 4 tablespoons water with a mixer on high
speed until smooth and thick. Transfer to a
resealable bag and snip a small corner; pipe
onto the cookies and decorate with nonpareils.
Let set 30 minutes.
CHERRY RUGELACH
ACTIVE: 1 hr l TOTAL: 3 hr
MAKES: about 36 cookies
1 8-ounce package cream cheese,
at room temperature
cup granulated sugar
1 teaspoon vanilla extract
teaspoon almond extract
teaspoon salt
2 cups all-purpose flour,
plus more for dusting
2 sticks cold unsalted butter, cut into pieces
1 cup dried cherries
cup apricot jam
teaspoon ground cinnamon
teaspoon ground allspice
3 tablespoons milk
Sanding sugar, for decorating (optional)
1. Pulse the cream cheese, granulated sugar,
both extracts and teaspoon salt in a food
processor until smooth. Add the our and
butter; pulse until the butter is in pea-size
pieces. Divide the dough into 3 pieces; pat
into disks and wrap in plastic. Chill 1 hour.
2. Make the lling: Put the dried cherries and
cup water in a microwave-safe bowl; cover
with plastic wrap and pierce with a knife.
Microwave 5 minutes, then uncover and let
cool. Transfer to the food processor; add the
jam, cinnamon, allspice and the remaining
teaspoon salt and pulse to make a paste.
3. Let the dough soften slightly at room
temperature. Roll out each piece between
oured parchment into a 9-inch round; transfer
to the freezer while you roll out the next one.
4. Spread cup lling on each dough round
in a ring, leaving a -inch border and a 2-inch
circle in the center. Using a sharp knife, cut
each round into 12 wedges. Starting at the wide
end, roll each wedge toward the point. Arrange
2 inches apart on the baking sheets; refrigerate
until rm, about 30 minutes.
5. Position racks in the upper and lower
thirds of the oven and preheat to 350. Brush
the rugelach with the milk and sprinkle with
sanding sugar. Bake, switching the pans
halfway through, until golden, 30 minutes.
Transfer to racks to cool completely.
STRIPED TUILE ROLLS
ACTIVE: 45 min l TOTAL: 1 hr 25 min
MAKES: about 12 cookies
4 tablespoons unsalted butter,
at room temperature
cup sugar
teaspoon vanilla extract
teaspoon salt
2 large egg whites, at room temperature
cup all-purpose flour
2 drops red food coloring
1. Preheat the oven to 350 and line a baking
sheet with a silicone mat. (You can also use
parchment paper.) Beat the butter, sugar,
vanilla and salt in a large bowl with a mixer on
medium-high speed until light and ufy, about
3 minutes. Add the egg whites and beat until
incorporated. Reduce the mixer speed to low;
add the our and beat until just incorporated.
Transfer 1 tablespoon of the batter to a small
bowl and stir in the red food coloring.
2. Spoon 1 tablespoon of the plain batter
onto the silcone mat; use an ofset spatula to
spread the batter into a very thin oval, about
4 by 6 inches. Repeat to make 3 more ovals
on the mat. Dip a toothpick into the red batter
and drag it diagonally across the ovals to make
thin red stripes.
3. Bake until the cookies are set and the edges
are just golden, about 7 minutes. Let cool
45 seconds, then immediately loosen the
cookies from the baking sheet with an ofset
spatula and roll each one lengthwise around a
chopstick or the handle of a thin wooden spoon
to make a tube. Pull out the chopstick and
transfer to a rack to cool completely. (Youll
need to work quickly or the cookies will harden;
if they do, return to the oven briey to soften.)
4. Repeat with the remaining batter, letting the
baking sheet cool completely between batches.
214 FOOD NETWORK MAGAZINE DECEMBER 2013
Use as directed for o occasional sleeplessness. Read each label. irected for o occasional
Keep out of reach of children.
Procter & Gamble, Inc., 2013

AMARETTO BISCOTTI
ACTIVE: 30 min l TOTAL: 2 hr 10 min
MAKES: about 30 cookies
2 cups all-purpose flour,
plus more for dusting
2 teaspoons baking powder
teaspoon ground cinnamon
teaspoon salt
5 t ablespoons unsalted butter,
at room temperature
1 cup sugar
2 large eggs
2 tablespoons amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup raw almonds
1 cup chocolate-covered almonds
2 ounces white chocolate, chopped
2 ounces semisweet chocolate, chopped
1. Preheat the oven to 350 and line a baking
sheet with parchment paper. Whisk the our,
baking powder, cinnamon and salt in a medium
bowl. Beat the butter and sugar in a large bowl
with a mixer on medium-high speed until
light and ufy, 3 to 5 minutes. Beat in the
eggs, liqueur, and almond and vanilla extracts
until combined. Reduce the mixer speed to
low; add the our mixture and beat until just
incorporated. Fold in the raw and chocolate-
covered almonds.
2. Dust your hands and the dough with our;
divide in half and shape into two 3-by-12-inch
logs on the prepared baking sheet, about
3 inches apart. Bake until pufed and set, about
25 minutes. Let cool 10 minutes on the baking
sheet, then transfer to a cutting board.
3. Reduce the oven temperature to 250.
Slice the logs crosswise into 1-inch-thick
pieces; arrange cut-side down on the baking
sheet. Return to the oven and bake, ipping
halfway through, until dry and golden,
about 45 minutes. Let cool completely on
the baking sheet.
4. Place the white chocolate and semisweet
chocolate in 2 small microwave-safe bowls;
microwave in 30-second intervals, stirring after
each, until melted. Drizzle on the biscotti;
let set 30 minutes.
BLOOD ORANGE
MACAROONS
ACTIVE: 40 min l TOTAL: 2 hr
MAKES: about 16 sandwich cookies
1 cup confectioners sugar
cup sliced almonds
2 large egg whites, at room temperature
Pinch of salt
Pinch of cream of tartar
3 tablespoons superfine sugar
2 to 3 drops each red and yellow food coloring
1 teaspoon finely grated blood orange zest
Currant jelly, berry preserves or blood orange
marmalade, for filling
1. Preheat the oven to 325 and line 2 baking
sheets with parchment paper.
2. Combine the confectioners sugar and
almonds in a food processor and pulse until
powdery. Sift through a ne-mesh sieve into a
bowl, discarding any large pieces.
3. Beat the egg whites and salt in a medium
bowl with a mixer on medium speed until
frothy. Add the cream of tartar and increase
the mixer speed to medium high; gradually
add the superne sugar and continue beating
until rm peaks form, about 5 minutes. Add the
food coloring. Sift the almond mixture into
the bowl and add the orange zest. Gently fold
with a rubber spatula until the batter slowly
drips of the spatula (it will still be thick).
4. Transfer the batter to a pastry bag tted with
a -inch round tip. Pipe about sixteen 1-inch
circles, 1 inches apart, onto each prepared
baking sheet. Tap the baking sheets against the
counter to release any air bubbles, then use a
damp nger to smooth any peaks of batter.
Let stand at room temperature until shiny and
dry, about 15 minutes.
5. Bake 1 pan at a time, rotating it halfway
through, until the macaroons are slightly crisp
and the bottoms release from the parchment,
about 10 minutes. Let cool completely on the
baking sheets. Sandwich the macaroons with
a thin layer of jelly.
GLAZED CIDER COOKIES
ACTIVE: 30 min l TOTAL: 2 hr 15 min
MAKES: about 24 cookies
1 cups apple cider
1 cinnamon stick
4 whole allspice berries
1 cups all-purpose flour
teaspoon ground cinnamon
teaspoon baking powder
teaspoon baking soda
1 stick unsalted butter,
at room temperature
cup packed light brown sugar
1 large egg
cup confectioners sugar
Coarse gold sugar, for decorating
1. Bring the apple cider, cinnamon stick and
allspice to a simmer in a small pot over
medium-high heat. Cook until reduced to cup,
about 12 minutes; set aside to cool. Remove the
cinnamon stick and allspice berries.
2. Whisk the our, ground cinnamon, baking
powder and baking soda in a medium bowl.
Beat the butter and brown sugar in a large bowl
with a mixer on medium-high speed until light
and ufy, 3 to 5 minutes. Add the egg and half
of the cider mixture and beat until combined.
Reduce the mixer speed to low; add the our
mixture and beat until just incorporated. Cover
with plastic wrap and refrigerate until rm,
about 1 hour.
3. Position racks in the upper and lower thirds
of the oven and preheat to 350. Line 2 baking
sheets with parchment paper. Form the dough
into -inch balls and arrange 2 inches apart
on the prepared baking sheets. Bake, switching
the pans halfway through, until golden brown,
9 to 11 minutes. Let cool 5 minutes on the
baking sheets, then transfer to racks to
cool completely.
4. Make the glaze: Whisk the confectioners
sugar and the remaining cider mixture in a
small bowl until smooth. Spread the glaze on
the cookies and top with the coarse sugar. Let
set 30 minutes.
216 FOOD NETWORK MAGAZINE DECEMBER 2013
T
u
rn
th
e tra
d
ition
a
l
in
to a
n
orig
in
a
l
Find us at: and your local grocery store.
Panettone French Toast
1 -inch-thick slice of Bauducco Panettone
2 eggs
1 heaping tablespoon sour cream
2 tablespoons milk
Butter or margarine
Beat eggs, sour cream and milk in a shallow, at-bottomed dish.
Place panettone slice in the dish for a minute, then turn over to
soak both sides completely. Warm skillet over medium heat.
Add butter or margarine to grease the skillet. Gently remove
soaked panettone from dish and place into heated skillet. Cook
for about 1 to 2 minutes per side for soft center, 3 minutes per
side for rm center. Spread a little butter or margarine on slice,
then drizzle with pure maple or chocolate syrup and red berries.
Bauducco Panettone is a specialty holiday cake, moist and fresh, prepared
using the nest wholesome ingredients, like Sun-Maid Raisins and Hersheys
Chocolate Chips. You can serve it plain or add your personal touch.
ADVERTISEMENT
Find more delicious
recipes with panettone
at bauducco.com.
MAKE OUR COVER!
To create this cookie forest, we
made Gingerbread Cutouts (left),
Chocolate
Sugar
Cookies
(page 208)
and
Eggnog
Cutouts
(page 214)
with
different-
size tree
cutters.
GINGERBREAD CUTOUTS
ACTIVE: 40 min l TOTAL: 2 hr 45 min
MAKES: about 24 cookies
1 cups all-purpose flour
teaspoon baking powder
teaspoon ground cinnamon
teaspoon ground ginger
Pinch of ground cloves
teaspoon salt
teaspoon baking soda
cup packed light brown sugar
3 tablespoons molasses
2 tablespoons unsalted butter, melted
2 large egg yolks
Cooking spray
2 cups confectioners sugar
2 tablespoons meringue powder
Nonpareils, for decorating (optional)
1. Whisk the our, baking powder, cinnamon,
ginger, cloves, salt and baking soda in a medium
bowl. Beat the brown sugar, molasses, melted
butter and egg yolks in a large bowl with a
mixer on medium-high speed until smooth,
about 1 minute. Reduce the mixer speed to
low; add the our mixture and beat, gradually
increasing the speed to medium high, until the
dough comes together, about 3 minutes.
2. Roll out the dough between 2 pieces of
parchment paper coated with cooking spray
until inch thick. Freeze until rm, 30 minutes.
3. Position racks in the upper and lower thirds
of the oven and preheat to 350. Line 2 baking
sheets with parchment. Cut out cookies using
2-inch cutters; arrange 1 inches apart on the
baking sheets. Gather the scraps and chill until
rm, then reroll once to cut out more cookies.
Refrigerate the cutouts until rm, 20 minutes.
4. Bake the cookies, switching the pans halfway
through, until golden, 10 to 12 minutes. Let cool
2 minutes on the baking sheets, then transfer
to racks to cool completely.
5. Make the icing: Beat the confectioners sugar,
meringue powder and 3 to 4 tablespoons
water in a bowl with a mixer on high speed
until smooth and thick. Transfer to a resealable
bag and snip a small corner. Pipe onto the
cookies and sprinkle with nonpareils. Let set
30 minutes.
WALNUT-MAPLE SANDIES
ACTIVE: 35 min l TOTAL: 1 hr 35 min
MAKES: about 48 cookies
1 cup walnuts
2 cups confectioners sugar
1 cups all-purpose flour
teaspoon baking powder
teaspoon salt
1 stick unsalted butter,
at room temperature
1 large egg yolk
2 tablespoons pure maple syrup,
plus more for brushing
1 teaspoon maple extract
1. Position racks in the upper and lower thirds
of the oven and preheat to 350. Spread the
walnuts on a baking sheet and toast in the oven
until golden, 8 to 10 minutes. Let cool, then
transfer to a food processor and pulse until
nely ground.
2. Whisk the ground walnuts, cup
confectioners sugar, the our, baking powder
and salt in a medium bowl. Beat the butter in
a large bowl with a mixer on medium-high
speed until smooth, 2 to 3 minutes. Beat in
the egg yolk, maple syrup and maple extract
until incorporated. Reduce the mixer speed
to medium low; add the our mixture and
beat until the dough comes together, about
2 minutes.
3. Line 2 baking sheets with parchment paper.
Form teaspoonfuls of dough into balls and
arrange about 1 inch apart on the prepared
baking sheets. Bake, switching the pans halfway
through, until golden, 18 to 20 minutes.
4. Remove from the oven and brush the
cookies with maple syrup; let cool 2 minutes
on the baking sheets. Put the remaining 2 cups
confectioners sugar in a shallow bowl; add
the cookies in batches and toss to coat, then
transfer to racks to cool completely.
218 FOOD NETWORK MAGAZINE DECEMBER 2013
LEMON-ROSEMARY
MACAROONS
ACTIVE: 30 min l TOTAL: 2 hr
MAKES: about 30 cookies
1 tablespoon fresh rosemary leaves
cup plus 1 tablespoon sugar
3 cups sweetened shredded coconut
1 teaspoon finely grated lemon zest
teaspoon vanilla extract
teaspoon salt
2 large egg whites
1. Pile the rosemary on a cutting board and
sprinkle with 1 tablespoon sugar; nely chop,
then transfer to a medium bowl. Add the
coconut, the remaining cup sugar, the lemon
zest, vanilla and salt. Use your ngers to rub
and toss the mixture until thoroughly combined.
Let sit at room temperature, 1 hour.
2. Position racks in the upper and lower thirds
of the oven and preheat to 325. Line 2 baking
sheets with parchment paper.
3. Whisk the egg whites in a medium bowl until
frothy. Fold into the coconut mixture with a
rubber spatula until combined.
4. Drop tablespoonfuls of the mixture about
1 inch apart on the prepared baking sheets.
With damp ngers, form each mound into a
cone shape. Bake, switching the pans halfway
through, until the edges are golden and the
macaroons are dry, 16 to 20 minutes. Let cool
10 minutes on the baking sheets, then transfer
to a rack to cool completely.
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LIME CHECKERBOARDS
ACTIVE: 1 hr l TOTAL: 4 hr
MAKES: about 36 cookies
2 cups all-purpose flour, plus more for dusting
teaspoon salt
1 sticks unsalted butter,
at room temperature
3 ounces cream cheese,
at room temperature
1 cups sugar
1 large egg
Finely grated zest of 1 lime
teaspoon lime extract or
lemon-lime extract (optional)
Green food coloring
1. Whisk the our and salt in a bowl. Beat the
butter, cream cheese and sugar in a large bowl
with a mixer on medium speed until ufy,
3 minutes. Beat in the egg, lime zest and
extract. Reduce the mixer speed to low; beat in
the our mixture. Transfer half of the dough to
a separate bowl; tint with food coloring.
2. Dust the dough with our; roll out each color
separately on oured parchment into a -inch-
thick rectangle. Freeze until rm, 15 minutes.
3. Trim each piece into a 4-by-7-inch
rectangle, reserving the scraps. Cut each
rectangle lengthwise into nine -inch-wide
strips. Lay 3 strips side-by-side on a baking
sheet (white, green, white). Set 3 more strips
on top, alternating colors (green, white, green).
Top with three more strips (white, green, white).
Build another log starting with green-white-
green. Chill the logs.
4. Gather the scraps, keeping the colors
separate. Roll out each on oured parchment
into a 5-by-8-inch rectangle, inch thick. Wrap
the green rectangle around the log with the
white corners and wrap the white rectangle
around the log with the green corners; trim the
excess. Wrap the logs in plastic; chill 2 hours.
5. Position racks in the upper and lower thirds of
the oven; preheat to 350. Line 2 baking sheets
with parchment. Slice the logs into -inch-thick
cookies; arrange 1 inches apart on the baking
sheets. Bake, switching the pans halfway
through, until set, 12 to 14 minutes. Let cool
5 minutes; transfer to racks to cool completely.
SUPER-CHUNKY COOKIES
ACTIVE: 25 min l TOTAL: 1 hr 15 min
MAKES: about 18 cookies
2 cups all-purpose flour
1 teaspoon baking soda
teaspoon salt
2 sticks unsalted butter,
melted and cooled slightly
1 cups packed light brown sugar
cup cocoa powder (not Dutch-process)
2 large eggs, lightly beaten
1 teaspoons vanilla extract
cup bittersweet chocolate chips
2 cups assorted mix-ins (such as
holiday M&Ms, toffee bits,
shredded coconut, peanut butter chips
and/or white chocolate chunks)
1. Position racks in the upper and lower thirds
of the oven and preheat to 375. Line 2 baking
sheets with parchment paper. Sift the our,
baking soda and salt into a large bowl. In a
separate large bowl, whisk the melted butter,
brown sugar, cocoa powder, eggs and vanilla
until combined. Stir in the our mixture with a
wooden spoon until just incorporated, then stir
in the chocolate chips and assorted mix-ins.
2. Drop tablespoonfuls of dough about
3 inches apart on the prepared baking sheets;
smooth the tops with damp ngers. Bake,
switching the pans halfway through, until
pufed and set, about 12 minutes. Let cool
5 minutes on the baking sheets, then transfer
to racks to cool completely.
220 FOOD NETWORK MAGAZINE DECEMBER 2013
MARBLED PUDDING
THUMBPRINTS
ACTIVE: 35 min l TOTAL: 1 hr
MAKES: about 24 cookies
1 cups all-purpose flour
cup sugar, plus more for sprinkling
1 teaspoon baking powder
teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
cup unsweetened Dutch-process
cocoa powder
1 tablespoon milk
cup prepared vanilla pudding
1. Whisk the our, sugar, baking powder and
salt in a medium bowl. Stir in the melted butter
and eggs until combined. Transfer one-third
of the dough to a small bowl; add the cocoa
powder and milk and stir with a wooden spoon
until combined. Gently stir the cocoa dough
back into the plain dough until it looks marbled.
2. Position racks in the upper and lower
thirds of the oven and preheat to 350. Line
2 baking sheets with parchment paper. Drop
tablespoonfuls of dough about 1 inch apart
on the prepared baking sheets; sprinkle
generously with sugar.
3. Bake until the cookies are slightly pufed,
6 to 7 minutes. Remove from the oven
and make an indentation in the center of
each cookie with the back of a teaspoon.
Spoon about teaspoon pudding into each
indentation, then return to the oven, switching
the position of the pans; continue baking until
lightly golden and set, about 6 more minutes.
Let cool 5 minutes on the baking sheets, then
transfer to racks to cool completely.
SECRETS TO THE PERFECT HOLIDAY PIE
1
INGREDIENTS
4 cups all-purpose our
1 cups Organic Valley Salted Butter,
cut into -inch cubes, chilled
in freezer at least 15 minutes
2
/3 cup Organic Valley Whole Milk, cold
teaspoon salt
1 tablespoon sugar
DIRECTIONS
To make the dough, combine our and salt
in a large bowl. Cut in butter using a pastry
blender or fork or 2 knives until mixture
resembles coarse meal with pea-size pieces
of butter. Add milk gradually until mixture is
just combined.
If dough just sticks together when pinched
with small dry cracks, the dough is ready.
Turn the dough out onto a work surface.
Divide in half, shaping each portion into a
disc. Tightly wrap each disc in plastic wrap
and refrigerate 1 hour or up to 1 week if
using later. Position rack at bottom third of
oven and preheat to 375. Remove dough from
refrigerator and let sit at room temperature
for 510 minutes. On a lightly oured work
surface, roll out each disc into a 12-inch round
of about
1
/8-inch thickness, setting one aside
when complete. Roll nished round onto
rolling pin, gently unrolling onto 9-inch pie
plate. Gently unfold and press down to line the
bottom and sides of dish. Do not trim excess
dough at this time.
Caramel Apple Pie
Starting with high-quality
ingredients like pasture-
raised Organic Valley butter
and cream is the secret to
making your holiday recipes
shine. After assembling the
best ingredients, follow these
simple tips for the easiest
and best-tasting pies
youll ever bake.
ADVERTISEMENT

RECOGNIZED
QUALITY
Organic Valleys delicious
butter continually wins
awards, including a recent
blue ribbon finish at the
World Dairy contest.
ADVERTISEMENT
2
Secrets to the perfect holiday pie.
123 BAKING
INGREDIENTS
2 pounds organic Granny Smith apples
(1011 medium-size apples or 4 large),
peeled, cored and cut into -inch-thick
slices (use juice of 1 lemon to prevent
browning)
4 tablespoons Organic Valley
Salted Butter
1 cup sugar (plus extra for sprinkling)
cup almond liqueur (optional)
2 tablespoons cornstarch
2 tablespoons apple juice
1 teaspoon cinnamon
1
/8 teaspoon cloves
1
/8 teaspoon cardamom
1 teaspoon vanilla extract
1 Organic Valley egg
DIRECTIONS
In a small bowl, combine cornstarch and
apple juice and whisk with fork. Set aside. In
a large heavy pot melt butter and sugar on
medium high heat, stirring only until sugar
dissolves (78 minutes). Cook until sugar
is caramelized and add the apples, about
8 minutes. Caramel will seizestir well
until smooth and add the almond liqueur
(optional). Cook on medium-high heat,
stirring occasionally until the apples soften,
about 8 minutes. Add cinnamon, cloves,
cardamom, vanilla and cornstarch mixture.
Stir constantly and cook until mixture
thickens, about 23 minutes. (Note: There
may be small pieces of caramel clinging to
apples which will melt upon baking). Pour
lling into pie pan lined with dough. Pat
at and top with reserved dough, pinching
top and bottom of dough rounds rmly
together. Trim excess dough, leaving 1-inch
of overhang. Flute edges by using index
nger to push the outer edge in while
pinching the inner edge with other index
nger and thumb. Cut 8 small parallel slits
near edge of top crust to allow pie to vent
while baking. Whisk egg in a small bowl.
Brush a thin layer of egg all over the top of
the pie and nish by sprinkling with sugar.
Bake 2030 minutes or until crust is golden
brown. Cool before cutting. Serve cool or
warm with Bourbon Caramel Topping
(recipe follows) and whipped cream.
I love to bake from scratch for my family using basic, pure ingredients.
Thats why Organic Valley butter is a staple at our house. Whether
Im making bread, cookies, pie, or just
spreading it on warm toast, Organic Valley
butter does it all. I trust the integrity of my
fellow farmers to achieve the quality and
avor we all expect and desire.
Charlene Stoller
Organic Valley Farmer-Owner
Caramel Apple Pie recipe developed exclusively for Organic Valley by pastry chef
Amy Beehler of James Beard Awardwinning restaurant 112 Eatery in Minneapolis, MN.
Whats our secret ingredient?
For this Caramel Apple Pie recipe
and others, visit OrganicValley.coop/Secret
Its our passion and dedication, which begins on the farm with farmers who
care for their cows like family and give them lush organic pastures. Its our
master butter makers, who follow time-honored traditions to slow churn our
pasture-raised sweet cream into rich, delicious
award-winning butter. And its our commitment
to giving you the best ingredients for creating
memorable holiday traditions.


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BATON ROUGE
Baton Rouge is a city full of colorful history, rich culture,
vibrant music and exquisite cuisinetruly a cultural hot spot
that is sure to impress.
FIND YOUR HAPPY PLATE
Are you hungry for barbecue? Real barbecue? Then come
taste delicious down-home avor & nd your happy plate in
the birthplace of barbecue. Just download the FREE South
Carolina BBQ Trail Map at DiscoverSouthCarolina.com and
take your pick from a list of savory, slow-cookin hot spots.
FIND YOUR TRUE SOUTH
Mississippi embodies the heart and soul of the true South.
Musicians are celebrated on the Blues Trail. Enjoy fabulous resorts,
Gulf Coast beaches, championship golf courses, mouthwatering
cuisine, antebellum history and exceptional hospitality.
HAVE YOU TASTED LAFAYETTE?
Lafayette is a foodies paradise. The epicenter of Cajun, Creole
and much more. The gateway to world-famous Louisiana
seafood, with homegrown chefs creating amazing dishes. Get
a taste of Lafayette.
LOUISIANA CULINARY
Prepare for an epicurean excursion along Louisianas Culinary
Trails designed to have you dining like a local in no time. Get
your journey started at LouisianaTravel.com/Culinary.
LOUISIANA OYSTER TRAIL
A public art program showcasing oyster eateries in Jeerson with
true Louisiana style, each restaurant has its own oyster sculpture.
MUST BE THE SUNSHINE.
Beaches, nightlife and stone crab seasonwhat more could you
ask for in Florida? Make the vacation you long for even longer.
VISITFLORIDA.COM.
THE GREAT STATE OF TEXAS
Texasits like a whole other country thats miles away from
ordinary. Plan your trip at TravelTex.com and pick up your FREE
Texas State Travel Guide.
THERE S ONLY ONE KENTUCKY
We are the birthplace of the Colonels secret recipe, the Hot
Brown and Bourbon. Our culinary roots have grown into a diverse
and eclectic menu. Sample our spirit at kentuckytourism.com.
VERMILION PARISH
Sure, were known for our food, but were more than a great
mealauthentic Cajun culture, festivals, marshlands, nature, true
Southern hospitality and more. Come for a visit. Your place at the
table is ready!
VIRGINIA TOURISM
Experience Virginias variety of epicurean holiday traditions that
have been centuries in the making, or embark on a new journey
with your loved ones this holiday season.
WHATS COOKIN IN LAKE CHARLES, LA?
Sizzling casino entertainment, Cajun culture, live music, adventures
along the Southwest Louisiana Boudin Trail, the Creole Nature Trail
All-American Road and Mardi Gras King Cakes create memorable
adventures! Check www.visitlakecharles.org/localrecipes.
PROMOTION
TASTE TRAVEL
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FOOD NETWORK MAGAZI NE S
WITH THE BEST
Check out Food Network Magazines one-stop
destination, which provides a taste of where you
should travel next and the option to request more
information. Get the scoop on our featured travel
destinations, resorts, cruises and more!
Planning a trip? Cant decide where to travel?
TRAVEL
travel.foodnetmag.com
CHEWY OATMEAL-
CRANBERRY COOKIES
ACTIVE: 40 min l TOTAL: 2 hr 35 min
MAKES: about 24 cookies
1 cups all-purpose flour
1 teaspoon apple pie spice
teaspoon baking powder
teaspoon baking soda
teaspoon salt
2 sticks unsalted butter,
at room temperature
cup packed light brown sugar
cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups rolled oats
1 cups dried cranberries
1 cup confectioners sugar
1 tablespoon milk
1. Whisk the our, apple pie spice, baking
powder, baking soda and salt in a medium
bowl; set aside. Beat the butter, brown sugar
and granulated sugar in a large bowl with a
mixer on medium speed until light and ufy,
about 3 minutes. Reduce the mixer speed to
low; beat in the eggs one at a time, then
beat in the vanilla. Add the our mixture
and beat until just incorporated. Stir in the
oats and cranberries with a wooden spoon.
Cover with plastic wrap and refrigerate until
rm, at least 1 hour or overnight.
2. Position racks in the upper and lower thirds
of the oven and preheat to 350. Line 2 baking
sheets with parchment paper. Form the dough
into 2-inch balls and arrange 2 inches apart
on the prepared baking sheets; press with a
spatula to atten. Bake, switching the pans
halfway through, until the cookies are golden
but the centers are still soft, 15 to 20 minutes.
Slide the cookies from the parchment onto
racks to cool completely.
3. Make the glaze: Whisk the confectioners
sugar and milk in a medium bowl. Drizzle on
the cookies; let set 5 minutes.
COCOA PALMIERS
ACTIVE: 25 min l TOTAL: 1 hr 5 min
MAKES: about 24 cookies
4 tablespoons unsalted butter,
at room temperature
1 cup plus 3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons breadcrumbs
1 large egg yolk
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
1 sheet frozen puff pastry (half of
a 17-ounce box), thawed
1. Position racks in the upper and lower thirds
of the oven and preheat to 425. Line 2 baking
sheets with parchment paper.
2. Pulse the butter, 3 tablespoons sugar,
the cocoa powder, breadcrumbs, egg yolk,
cinnamon and our in a food processor
until smooth.
3. Spread the remaining 1 cup sugar on a clean
surface. Unfold the puf pastry and set it on top
of the sugar, pressing gently to coat. Flip and
coat the other side, then roll out the sheet into
a 13-inch square.
4. Drop mounds of the cocoa mixture onto
the puf pastry and spread in a thin, even layer.
Using your ngers, roll 1 side of the pastry into
the center, then roll the opposite side into the
center to meet it. Trim the short ends with a
knife. (If the rolled-up dough is soft, refrigerate
until rm.)
5. Cut the dough roll crosswise into
-inch-thick pieces and arrange cut-side
down, about 2 inches apart, on the prepared
baking sheets. Bake until golden and crisp on
the bottom, 4 to 6 minutes; ip with a thin
spatula, switch the position of the pans and
continue baking until golden on the other side,
4 to 6 more minutes. Let cool 1 minute
on the baking sheets, then transfer to racks
to cool completely.
ORANGE-FIG TURNOVERS
ACTIVE: 40 min l TOTAL: 1 hr 20 min
MAKES: about 24 cookies
cup fresh orange juice
(from about 2 oranges)
cup dried figs, stems trimmed
2 tablespoons raisins
2 tablespoons honey
teaspoon finely grated orange zest
teaspoon finely grated lemon zest
teaspoon ground cinnamon
1 14-ounce box refrigerated pie dough
All-purpose flour, for dusting
Confectioners sugar, for topping
1. Position racks in the upper and lower thirds
of the oven; preheat to 350. Line 2 baking
sheets with parchment paper. Combine
the orange juice, gs and raisins in a small
microwave-safe bowl and microwave until
hot, about 1 minute. Let sit until the dried fruit
is soft, about 10 minutes.
2. Transfer 1 tablespoon of the juice to a
food processor, then drain the dried fruit and
add to the processor. Add the honey, orange
zest, lemon zest and cinnamon and pulse to
make a paste.
3. Roll out 1 piece of dough into a 10-inch round
on a lightly oured surface. Cut out circles
using a 2-inch cookie cutter. Drop 1 teaspoon
of the dried fruit paste in the center of each
circle; fold the dough over to form a half-moon
shape, pinching the edges together to seal.
Crimp the edges with a fork, then poke a few
small holes in the top of each. Repeat with the
remaining dough and lling.
4. Transfer the turnovers to the prepared
baking sheets; bake, switching the pans
halfway through, until golden brown,
15 to 20 minutes. Let cool 5 minutes on the
baking sheets, then transfer to racks to cool
completely. Dust with confectioners sugar.
226 FOOD NETWORK MAGAZINE DECEMBER 2013
With Domino

Organic Blue Agave Nectars,
your holiday menu is complete! Whether the lighter
colored syrup or the richer Amber syrup, agave nectars
are versatile for sweetening just about every recipe
starting with a flavorful beverage, to the main course
and ending with a delicious baked dessert.
Domino

Organic Blue Agave Nectars
will make your holidays sweeter!
dominoagave.com
Agave Eggnog
Ingredients
4 cups whole milk
1 teaspoon vanilla extract
2 cinnamon sticks
4 whole cloves
10 large egg yolks
3/4 cup Domino

Organic
Blue Agave Syrup
1/4 teaspoon salt
1 cup half-and-half
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Agave Whipped Cream
Instructions
In a medium saucepan combine first
4 ingredients. Cook mixture over low
heat 30 to 40 minutes until it reaches
a low boil, stirring occasionally.
Remove from heat; strain to remove
cinnamon sticks and cloves.
In a large stainless steel bowl, whisk
egg yolks, agave nectar and salt until
frothy. Slowly pour hot milk mixture
into bowl, whisking constantly.
Pour mixture into saucepan, return
to stove and cook over low heat,
whisking constantly until it reaches
160F. Continue cooking 1-2
minutes until it thickens slightly.
Stir in half-and-half and additional
vanilla extract.
Remove from heat. Cool in saucepan
for one hour. Transfer into a pitcher
or airtight container. Place uncovered
in refrigerator 1 hour. Cover and
chill overnight. Before serving,
garnish each glass with a pinch of
nutmeg and Agave Whipped Cream,
if desired.
Yields 12 cup servings.
Bake our Agave Almond Pear
Tart; a delicious gluten-free
dessert for everyone to enjoy.
Gathering everyone to the
table will be easy with this
Agave Holiday Ham Glaze.
the
Real Way
to do
S
weet!
For over 100 years...
TM


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Cheers!
Your Holiday Menu
Just Got Sweeter!
Organic Blue Agave
Nectars
PUMPKIN THUMBPRINTS
ACTIVE: 40 min l TOTAL: 1 hr 15 min
MAKES: about 24 cookies
Cooking spray
1 cup all-purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon ground cinnamon,
plus more for dusting
teaspoon ground allspice
teaspoon plus a pinch of salt
cup packed light brown sugar
cup pumpkin puree
cup vegetable oil
1 large egg
1 teaspoon vanilla extract
4 ounces cream cheese,
at room temperature
2 tablespoons unsalted butter,
at room temperature
cup confectioners sugar
teaspoon fresh lemon juice
1. Position racks in the upper and lower thirds of
the oven; preheat to 375. Line 2 baking sheets
with parchment paper; mist with cooking spray.
2. Whisk the our, baking powder, baking soda,
cinnamon, allspice and teaspoon salt in a
medium bowl. Whisk the brown sugar, pumpkin
puree, vegetable oil, egg and teaspoon vanilla
in a large bowl; add the our mixture and gently
stir with a wooden spoon until just incorporated.
3. Drop tablespoonfuls of dough 2 inches
apart on the prepared baking sheets. Bake
6 minutes, then remove from the oven and
make an indentation in the center of each cookie
with the back of a teaspoon. Return to the oven,
switching the position of the pans, and bake
until set, 4 to 6 more minutes. Let cool
5 minutes on the baking sheets, then transfer
to racks to cool completely.
4. Make the lling: Beat the cream cheese and
butter in a bowl with a mixer on medium-high
speed until smooth. Add the confectioners
sugar, lemon juice and the remaining
teaspoon vanilla; beat until incorporated.
Transfer to a pastry bag tted with a small
round tip; pipe into the indentations. Dust
with cinnamon.
PISTACHIO
SPRITZ COOKIES
ACTIVE: 25 min l TOTAL: 1 hr 10 min
MAKES: about 84 cookies
cup pistachios
cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
teaspoon salt
1 sticks unsalted butter,
at room temperature
1 large egg
1 teaspoon vanilla extract
Sanding sugar, for decorating (optional)
1. Position racks in the upper and lower thirds
of the oven and preheat to 350. Pulse the
pistachios and 1 tablespoon granulated sugar
in a food processor until the nuts are nely
ground and powdery. Sift with the our and salt
into a medium bowl; set aside.
2. Beat the remaining cup granulated sugar
and the butter in a large bowl with a mixer on
medium speed until light and ufy, about
3 minutes. Add the egg and vanilla and beat
until combined. Reduce the mixer speed to low;
add the pistachio mixture and beat until
completely incorporated.
3. Fill a cookie press with the dough according
to the manufacturers instructions. Press
cookies about 1 inches apart onto
2 ungreased baking sheets. Sprinkle with
sanding sugar. Bake, switching the pans
halfway through, until set and golden around
the edges, 10 to 12 minutes. Let the cookies
cool 5 minutes on the baking sheets, then
transfer to racks to cool completely.
228 FOOD NETWORK MAGAZINE DECEMBER 2013
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230 FOOD NETWORK MAGAZINE DECEMBER 2013


CHOCOLATE-ORANGE
CRACKLES
ACTIVE: 30 min l TOTAL: 3 hr 20 min
MAKES: about 48 cookies
2 cups all-purpose flour
2 teaspoons baking powder
teaspoon salt
1 stick unsalted butter, cut into pieces
5 ounces unsweetened chocolate,
cut into pieces
2 cups granulated sugar
2 tablespoons Grand Marnier
or other orange-flavored liqueur
3 large eggs, lightly beaten
cup confectioners sugar
1. Whisk the our, baking powder and salt in
a medium bowl; set aside.
2. Heat the butter, chocolate and 1 cups
granulated sugar in a medium saucepan over
low heat, stirring, until melted and smooth.
Let cool slightly, then add the Grand Marnier
and eggs and stir until combined. Add the our
mixture and stir until just combined. Transfer
to a bowl, cover and refrigerate until rm,
about 2 hours.
3. Position racks in the upper and lower thirds
of the oven and preheat to 350. Line 2 baking
sheets with parchment paper. Put the remaining
cup granulated sugar and the confectioners
sugar in 2 separate shallow bowls. Form the
dough into 1-inch balls. Add the dough balls,
a few at a time, to the granulated sugar and
roll to coat, then transfer to the confectioners
sugar and roll to coat. Arrange about 1 inches
apart on the prepared baking sheets.
4. Bake, switching the pans halfway through,
until the cookies are pufed and cracked,
about 12 minutes. Let cool 5 minutes on
the baking sheets, then transfer to racks to
cool completely.
SALTED CARAMEL
SHORTBREAD
ACTIVE: 30 min l TOTAL: 1 hr 15 min
MAKES: about 30 pieces
3 sticks unsalted butter,
plus more for the pan
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
cup packed light brown sugar
3 tablespoons light corn syrup
2 tablespoons heavy cream
1 teaspoon instant espresso powder
teaspoon kosher salt
teaspoon cider vinegar
Flaky sea salt, for sprinkling
1. Preheat the oven to 350. Butter a
9-by-13-inch baking dish, then line with
parchment paper, leaving an overhang on
2 sides; butter the parchment.
2. Beat 2 sticks butter, the granulated
sugar and 1 teaspoon vanilla in a large bowl
with a mixer on medium-high speed until light
and ufy, 3 to 5 minutes. Reduce the mixer
speed to low; add the our and beat until
just incorporated.
3. Transfer the dough to the prepared baking
dish and set a piece of plastic wrap directly
on the surface. Press into an even layer, then
peel of the plastic. Bake until golden brown,
30 to 35 minutes. Transfer to a rack to cool
slightly, then remove from the pan using the
parchment. Cut into triangles.
4. Make the caramel: Combine the remaining
stick butter, the brown sugar, corn syrup,
heavy cream, espresso powder and kosher
salt in a small saucepan over medium heat.
Cook, stirring occasionally, until a candy
thermometer registers 235, about 6 minutes.
Remove from the heat and stir in the remaining
1 teaspoon vanilla and the vinegar. Let cool
5 minutes, then drizzle over the shortbread.
Sprinkle with sea salt.
Some mothers bake to hear,
These Diamond Toasted Walnut
Truf es make me want to help fold
laundry. Maybe thats selsh. But whats
selsh about giving someone a delicious
treat? Nothing, if you ask us. Go ahead,
indulge your baking fantasies.
DIAMOND
TOASTED WALNUT TRUFFLES
2 cups semisweet chocolate morsels
1 cup heavy whipping cream
2 teaspoons pure vanilla extract
1 cup Diamond of California Walnuts,
nely chopped
Preheat oven to 350. To toast walnuts,
spread evenly on a baking sheet or in a
shallow pan. Bake, stirring once or twice,
until lightly browned and fragrant, 712
minutes. Set aside.
Place chocolate in a medium bowl and set
aside. In a small, heavy saucepan, bring
heavy whipping cream to a boil. Pour over
chocolate, add vanilla and let sit for 2
minutes. Stir until smooth.
Cool at room temperature, then place in the
refrigerator for two hours. Remove and, with
a teaspoon, roll out balls to form truf es.
Quickly roll in hands and place on a baking
sheet lined with parchment paper. Place in
refrigerator overnight.
Roll in chopped walnuts. Store in an airtight
container in the refrigerator.
Yield: 30 Truf es Bake Time: 12 Minutes
ADVERTISEMENT

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life on the go. Learn more at TysonToGo.com.
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(Available in our convenient travel size.)
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Buy an extra-high apple pie.
Then, send friends and family
a tasty gift from any state.
DECEMBER 2013 FOOD NETWORK MAGAZINE 233
On the Road
Pie in the Sky
When we went looking for the best edible gift from every state for the story on page 235, we hit a snag
in Missouri: We were torn between toasted ravioli, a St. Louis classic, and this famous, cartoonishly tall
Caramel Pecan Levee High Apple Pie from Kimmswick ($47, plus overnight shipping; theblueowl.com).
The ravioli ended up in the story, but we think the 9-inch-tall pie deserves a shout-out this year:
Twenty years ago, a flood almost destroyed Kimmswick, but volunteers built a levee to save the town.
The pie is a nod to the high levee. Turn the page to see tasty gifts from all the states.
Kimmswick, MO
PHOTOGRAPH BY KANG KIM
ITS CALLED Gravy Lovers
TM
FOR A REASON.
HER FAVORITE PART OF THE MEAL COMES DOWN
TO ONE THING: GRAVY, GRAVY, AND MORE GRAVY.
Shes gravy crazy. And were crazy about giving her more
of what she wants. Because shes more than a gravy liker.
Three new avors coming soon.
Learn more at www.fancyfeast.com/gravylovers
HER FAVORITE PART OF THE MEAL COMES DOWN
TO ONE THING: GRAVY, GRAVY, AND MORE GRAVY.
Shes gravy crazy. And were crazy about giving her more
of what she wants. Because shes more than a grav vy liker.
Three new avors coming soon.
Learn more at www.fancyfeast.com/gravylovers
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We found great food gifts
from all 50 states that anyone,
anywhere will love.
Home
Tastes
of
On the Road
235
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PHOTOGRAPHS BY MATTHEW STACEY
ALABAMA
Big Bob Gibson
Bar-B-Q
Original White Sauce
Local legend Bob Gibson
invented this favorite
Bama sauce, and his
family restaurant still
slathers it on chicken,
pork and more. $4.75,
plus shipping $5 and
up; bigbobgibson.com
ALASKA
Kahiltna Birchworks
Pure Organic
Alaska Birch Syrup
Alaska is one of
the only places in the
world where this
tangy-sweet birch
syrup is made. Its a
fun break from the
usual maple. $21 for
an 8-ounce bottle,
plus $6.50 shipping;
alaskabirchsyrup.com
ARIZONA
Tucson Tamale
Company
Tamale Sampler
Tamales are a
holiday tradition
in the Southwest.
This 14-tamale
package includes a
taste of beef, pork,
chicken and veggie.
$36, plus shipping
$8 and up;
tucsontamale.com
ARKANSAS
Petit Jean Meats
EZ Carve
Smoked Ham
Petit Jean Meats has
been making hams the
same way for 85 years:
hickory-smoking them
for at least 16 hours.
As the name implies,
theyre boneless.
$69 (includes shipping);
petitjeanmeats.com
CALIFORNIA
Its-It Ice Cream
Vanilla Its-It
In 1928, a
San Francisco
pie-shop owner put
vanilla ice cream
between oatmeal
cookies, dipped the
sandwich in dark
chocolate and that was
it. Locals have been
fans ever since. $20 for
24, plus $67 shipping;
itsiticecream.com
COLORADO
Haystack Mountain
Goat Dairy
Haystack Peak
Colorado is home to
some great goat cheeses,
and this creamy, earthy
cheese has earned prizes
at national competitions.
$11, plus $19 shipping;
720-494-8714
CONNECTICUT
Norm Bloom and Son
Oysters by the Dozen
Few people know that
oysters are Connecticuts
official state shellfish.
This shop ships oysters
fresh from the Long
Island Sound; each order
includes a tag with the
date and location of
your catch. $25, plus
shipping $20 and up;
normbloomandson.net
DELAWARE
RAPA Scrapple
Original Scrapple
This combo of pork
scraps and cornmeal
isnt for everyone, but
its the breakfast meat
of choice in Delaware.
Bridgeville, RAPAs home,
is also the site of an
annual scrapple festival.
$25 for a six-piece
package, plus
shipping $25 and up;
rapascrapple.com
FLORIDA
Key West
Key Lime Pie Co.
Traditional
Key Lime Pie
Key lime is Floridas
official state pie, so
locals have plenty of
choices. The American
Pie Council named
this one the best in
the country. $39, plus
shipping $18 and up;
keywestkeylimepieco.com
GEORGIA
Byrds
Famous Cookies
Byrd Signature
Cookie Jar
Youll find this classic
cookie jar on restaurant
counters all over the
South. Send one along
with Byrds treats in
state-favorite flavors like
Georgia Peach. $40, plus
$12 shipping; byrdcookie
company.com
On the Road
236 FOOD NETWORK MAGAZINE DECEMBER 2013
Lyfe, 3
St. Jude Patient
Give.
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PLEASE GIVE STJUDE.ORG 800-4STJUDE

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Thanks and Giving

HAWAII
Mac Pie
The Original Mac Pie
Hawaiis famous
macadamia nuts
are the pies main
appeal, but other
island ingredients,
like Maui sugar,
make it a killer
dessert. $32 for
an 8-inch pie
(includes shipping);
store.macpie.com
IDAHO
Homemade by
Dorothy
Idaho Potato Soup
This family
company uses
local ingredients
in jams, sauces
and, of course,
potato soup. It
makes a much
better gift than a
sack of potatoes! $7,
plus $5.50 shipping;
homemadebydorothy.com
ILLINOIS
Portillos
Hot Dog 10-Pack
Chicagos frank
fanatics know
Portillos, a chain
that started in a
trailer in 1963.
Included in the pack:
10 dogs with buns,
relish, onion, mustard
(no ketchup, of course)
and celery salt. $59
(includes shipping);
portillos.com
INDIANA
Chocco, Inc.
Choc-Ola
Nostalgic Hoosiers will
remember this chocolaty
drink. After production
stopped in 1985, fans
clamored for it, so two
Indiana businessmen
brought it back. $36 for
24, plus shipping $10
and up; choc-ola.com
IOWA
Jaarsma Bakery
12 Dutch Letters
Dutch immigrants
introduced Iowa to this
pastry, which is filled
with almond paste and
shaped into an initial.
Jaarsma has been
making it since 1898.
$25, plus $15 shipping;
jaarsmabakery.com
KANSAS
Strawberry Hill
Povitica Co.
Double Delight Pack
The Strawberry Hill
neighborhood in Merriam
is known for its povitica,
an Eastern European
swirl bread. Giving it at
the holidays is a sign
of respect. $45 for
two loaves, plus $10
shipping; povitica.com
KENTUCKY
Rebecca Ruth
Candy Factory
Bourbon Ball
Chocolate Candies
Bourbon balls are
everywhere now,
but the idea was
revolutionary when
Rebecca Ruths owner
first made these in
1938. $33, plus
$13 shipping;
rebeccaruth.com
LOUISIANA
Community Coffee
Traditional Coffee
Variety Pack
Locals can count
on getting a cup
of Community at
restaurantsor at the
neighbors house. The
beloved brew has been
a state favorite for more
than 90 years. $23,
plus shipping $7 and up;
communitycoffee.com
MAINE
Wicked Whoopies
Variety Pack
The whoopie pie is
Maines official treat
residents swear that
they (not Pennsylvanians)
invented it. Wicked
Whoopies owner once
made a 1,062-pound
whoopie to show up the
rival state. $30, plus
shipping $10 and up;
wickedwhoopies.com
MARYLAND
Smith Island
Baking Company
Original Chocolate Cake
The Smith Island Cake
is an icing lovers dream:
10 thin cake layers with
frosting in between. The
cake gets its name from
the 400-year-old village
where it originated.
$63 for a cake and tin,
plus shipping $15 and up;
smithislandcake.com
On the Road
238 FOOD NETWORK MAGAZINE DECEMBER 2013
beer meets
cheese & Ranch
ADVERTISEMENT
Beer Cheese Ranch Dip
Spread lots of joy with this festive dip brimming with deliciousness.
Instructions: Combine cheeses and Hidden Valley Original Ranch Dips Mix in medium
bowl. Gradually stir in beer until mixture reaches desired consistency. Garnish with green
onion and additional cheddar cheese. Serve with chips or vegetable pieces.
NI-22712
Turn dips into hits
with Ranch:
spinach dip
veggie dip
onion dip
artichoke dip
chicken dip
hiddenvalley.com/dips
2 cups shredded cheddar cheese
2 packages (8 oz. each)
cream cheese, softened
1 packet (1 oz.) Hidden Valley
Original Ranch Dips Mix
to cup beer (can use non-alcoholic)
Chopped green onions and
shredded cheese, for garnish
Chips, pretzels or vegetable pieces
(4.6 out of 5 stars)
Consumer review:
Once the tastes all meld
together, it is AWESOME.
(brew up some holiday cheer)
MASSACHUSETTS
Mikes Pastry
Cannoli Kit
Lines stretch out the door
for the giant cannoli at
this Italian institution in
Bostons North End. The
kit includes 10 handmade
shells and ricotta so you can
assemble cannoli at home.
$35, plus shipping $28 and
up; mikespastry.com
MICHIGAN
Murdicks Fudge
5-Slice Box
Michigans Mackinac
Island is home to
15 fudge shops, and
tourists known as
fudgies come from all
over for a taste. Open
since 1887, Murdicks
is the islands original
sweets shop. $42
(includes shipping);
murdicks.com
MINNESOTA
Norsland
Lefse
Minnesota is home to
Norwegian settlers, and
they brought this potato
flatbread with them. It has
become a holiday favorite.
$14 for three packages,
plus $10 shipping;
norslandlefse.com
MISSISSIPPI
BullShed
Specialty Sauce
Mississippis comeback
sauce, typically a mix of
mayonnaise, ketchup and
chili sauce, is a jack-of-all-
trades condiment: Locals
use it as a burger spread,
fry dip and salad dressing.
BullSheds version, called
specialty sauce, is
equally versatile. $9.50
(includes shipping);
harrellfoods.com
MISSOURI
Mama Toscanos
Ravioli
Toasted Ravioli
Legend has it that in the
1940s, a St. Louis chef
accidentally dropped
ravioli in a fryer, and
toasted ravioli was born.
This popular version is
an Alex Guarnaschelli
favorite. $39 for a
5-pound box, plus
shipping $25 and up;
mamatoscano.com
MONTANA
The Sweet Palace
Dark Chocolate
Premium Moose Truffles
This treat, a combo of
local chocolate and beer,
has a truffle center made
with dark chocolate and
Moose Drool Brown
Ale by Big Sky Brewing
Company in Missoula.
$18 for 1 pound, plus
shipping $7 and up;
sweetpalace.com
NEBRASKA
Runza
Miller & Paine
Cinnamon Rolls
Miller & Paine
Department Store was
more famous for its
cinnamon rolls than
its clothes, so when
it closed in the 90s,
Runza, a regional fast-
food chain, picked up
the beloved pastry. $50
for four dozen (includes
shipping); runza.com
NEVADA
Lattin Farms
Cantaloupe Jam
Fallon is known as the
oasis of Nevada for its
farms, and cantaloupe
is the towns prize crop.
Lattin Farms turns its
heirloom variety into
a spread. $4, plus $4
shipping; 866-638-6293
NEW
HAMPSHIRE
Pollys Pancake Parlor
Pancake Mix
Tourists and locals get up
early for Pollys famous
pancake stacks. Fans
say theyre the lightest
and fluffiest around.
$5 for a small mix, plus
shipping $8.50 and up;
pollyspancakeparlor.com
NEW JERSEY
Jersey Pork Roll
John Taylors Original
Taylor Pork Roll
North Jersey natives
refer to this meat as
Taylor ham; those in
South Jersey call it
pork roll. Either way,
its a fixture at diners,
boardwalks and family
breakfasts. $27 for two
1.5-pound rolls, plus
shipping $9 and up;
jerseyporkroll.com
On the Road
240 FOOD NETWORK MAGAZINE DECEMBER 2013
Make Bauducco Panettone your family
holiday tradition.
Bauducco Panettone is a specialty holiday
cake, moist and fresh, prepared using the
nest wholesome ingredients, like Sun-Maid
Raisins and Hersheys Chocolate Chips. Find
delicious recipes for Christmas and more at
bauducco.com.
Satisfy Your Appetite for Stylish Design.
Create a kitchen showcase worthy of your
nest culinary delights. The standout
design and performance of the new
Samsung Convertible Four-door Refrigerator
and Flex Duo Slide-in Range will please the
eyes as much as the palate. Learn more at
samsung.com/homeappliances.
Find what speaks to you at Pier 1 Imports.
With pier1.com, you can have your purchases
delivered to youor ready for pickup at your
nearest store. Or drop by and shop in person.
Wed love to see you.
Citi

ThankYou

Cardmembers are
Invited to an Insiders Peek Event!
In partnership with Hearst Magazines,
Citi invites ThankYou cardmembers to an
exclusive event, to join experts in culinary,
cocktail and fashion for a preview of 2013
holiday trends at one of Manhattans most
prestigious locations. Limited availability.
More information and tickets for purchase
at citi.com/thankyouevents.
The distinctively smooth and sharp
taste of Cracker Barrel Cheddar
Cracker Barrels unique and distinctively
delicious taste comes from added cream
for extra smoothness and a unique aging
process for bold sharpness. Enjoy it anytime.
A lot can go wrong during the holidays.
This recipe wont.
A lot of people dont know JELL-O makes
more than just JELL-O. This Christmas, learn
to make 1-2-3 Cherry Poke Cake and 10 other
easy holiday recipes at Jello.com/Recipes.
SCOOP
The
FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.
PROMOTION
NEW MEXICO
New Mexico
Biscochito Company
The Traditional Cookies
Anise and cinnamon
flavored biscochitos
are the official cookie of
New Mexico and a local
holiday tradition. $7,
plus shipping $5 and up;
nmbestcookie.com
NEW YORK
William Greenberg Jr.
Desserts
Black and White Cookies
New York City bakeries
have been making these
cookies since the 1940s,
but locals still cant
decide if they prefer the
chocolate- or vanilla-
frosted side. $45 for 12,
plus shipping $14 and up;
wmgreenbergdesserts
.com
NORTH
CAROLINA
Kings Restaurant
Carolina Oink Sampler
In Eastern North
Carolina, barbecue
means chopped
whole-hog pork and
vinegar sauce. The
sampler includes this,
plus great sides.
$50, plus shipping $17
and up; kingsbbq.com
NORTH
DAKOTA
Carol Widmans
Candy Company
Chippers Chocolate
Covered Potato Chips
To make Chippers,
Widmans mixes its
chocolate with chips
from spuds grown
in North Dakotas
Red River Valley.
$18 for 1 pound,
plus $11 shipping;
800-688-8351
OHIO
Graeters Ice Cream
Chip Lovers Selection
Graeters makes ice
cream just two gallons
at a time in a French
pot to ensure maximum
creaminess. The chip
flavors, including black
raspberry and toffee chip,
are favorites. $60 for six
pints (includes shipping);
graeters.com
OKLAHOMA
Head Country
Barbecue
Original Bar-B-Q Sauce
Head Country is
Oklahomas top-selling
barbecue sauce, and
its a regular champ
at national barbecue
competitions. $3.70,
plus $12 shipping;
headcountry.com
OREGON
Ninkasi
Beertopia Gift Basket
Portland has more craft
breweries than any
other city, earning it the
nickname Beervana. Local
favorite Ninkasi offers
a sampler of top sellers.
$33, plus $15 shipping;
madeinoregon.com
PENNSYLVANIA
Jims Steaks
Cheesesteaks
Jims is one of the
go-to spots for Phillys
signature sandwich, and
theyll freeze and ship it
anywhere in the continental
U.S. $32 for four steaks,
plus shipping $37 and up;
877-313-5467
RHODE ISLAND
Autocrat
Coffee Syrup
Outside of Rhode Island,
coffee milkmilk mixed
with coffee syrupis a
mystery. In Rhode Island,
its the official state drink,
and Autocrat is the syrup of
choice. $25 for six bottles,
plus shipping $11 and up;
littlerhodyfoods.com
SOUTH
CAROLINA
Olde Colony Bakery
Benne Wafers
These crunchy sesame
seed cookies are a
Low Country classic.
Olde Colonys recipe
dates back about
200 years. $4,
plus $10 shipping;
oldecolonybakery.com
SOUTH DAKOTA
Eureka Kuchen Factory
Kuchen-for-One
Assortment
Kuchen, a custard-filled
pastry, came to South
Dakota from Germany in
the 1800s. Today its the
state dessert. $28 for 13,
plus shipping $15 and up;
605-284-2838
On the Road
242 FOOD NETWORK MAGAZINE DECEMBER 2013
STATEMENTOFOWNERSHIP, MANAGEMENTANDCIRCULATION
1. Publication Title: Food Network Magazine
2. Publication Number: 0025-1580
3. Filing Date: October 1, 2013
4. Issue Frequency: Monthly with combined issues in Jan/Feb and Jul/Aug
5. Number of Issues Published Annually: 10
6. Annual Subscription Price: $30.00
7. Complete Mailing Address of Known Ofce of Publication:
300 West 57th Street, New York, NY 10019
Contact Person: Mary Lynch
Telephone: (212) 649-2100
8. Complete Mailing Address of Headquarters or General
Business Ofce of Publisher:
300 West 57th Street, New York, NY 10019
9. Full Names and Complete Mailing Addresses of Publisher,
Editor, and Managing Editor
Publisher: Vicki Wellington, 300 West 57th Street, New York, NY 10019
Editor: Maile Carpenter, 300 West 57th Street, New York, NY 10019
ManagingEditor: MariaBaugh, 300West 57thStreet, NewYork, NY10019
10. Owner: Food Network Magazine, LLC
Complete Mailing Address: 1700Broadway, NewYork, NY10019
Hearst Communications, Inc.
Complete Mailing Address: 1209 Orange Street, Wilmington, DE 19801
Television Food Network
CompleteMailingAddress: 1180Avenueof Americas, NewYork, NY10036
11. Known Bondholders, Mortgagees, and Other Security Holders Owning
or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or
Other Securities: None
12. Tax Status: Not Applicable
13. Publication Title: Food Network Magazine
14. Issue Date for Circulation Data Below: September-13
15. Extent and Nature of Circulation:
Average No. Copies Each Issue During Preceding 12 Months
a Total Number of Copies (Net press run): 2,186,586
b (1) Mailed Outside-County Paid Subscriptions Stated on
PS Form 3541 (Include paid distribution above nominal
rate, advertisers proof copies, and exchange copies): 1,097,909
(2) Mailed In-County Paid Subscriptions Stated on
PS Form 3541 (Include paid distribution above nominal
rate, advertisers proof copies, and exchange copies): n/a
(3) Paid Distribution Outside the Mails Including Sales Through
Dealers and Carriers, Street Vendors, Counter Sales, and
Other Paid Distribution Outside USPS: 472,008
(4) Paid Distribution by Other Classes of Mail Through the
USPS (e.g., First-Class Mail): n/a
c Total Paid Distribution (Sum of 15b (1), (2), (3), and (4)) 1,569,917
d (1) Free or Nominal Rate Outside-County Copies included
on PS Form 3541 77,491
(2) Free or Nominal Rate In-County Copies Included
on PS Form 3541: n/a
(3) Free or Nominal Rate Copies Mailed at Other Classes
Through the USPS (e.g., First-Class Mail): n/a
(4) Free or Nominal Rate Distribution Outside the Mail
(Carriers or other means): 17,070
e Total Free or Nominal Rate Distribution
(Sum of 15d (1), (2), (3) and (4)): 94,561
f Total Distribution (Sum of 15c and 15e): 1,664,478
g Copies not Distributed 522,108
h Total (Sum of 15f and g): 2,186,586
i Percent Paid (15c divided by 15f times 100): 94.32%
No. Copies of Single Issue Published Nearest to Filing Date
a Total Number of Copies (Net press run): 2,199,498
b (1) Mailed Outside-County Paid Subscriptions Stated
on PS Form 3541 (Include paid distribution above nominal
rate, advertisers proof copies, and exchange copies): 1,079,879
(2) Mailed In-County Paid Subscriptions Stated on
PS Form 3541 (Include paid distribution above nominal
rate, advertisers proof copies, and exchange copies): n/a
(3) Paid Distribution Outside the Mails Including Sales
Through Dealers and Carriers, Street Vendors, Counter
Sales, and Other Paid Distribution Outside USPS : 420,000
(4) Paid Distribution by Other Classes of Mail Through
the USPS (e.g., First-Class Mail) : n/a
c Total Paid Distribution (Sum of 15b (1), (2), (3), and (4)) : 1,499,879
d (1) Free or Nominal Rate Outside-County Copies included
on PS Form 3541: 76,218
(2) Free or Nominal Rate In-County Copies Included
on PS Form 3541 n/a
(3) Free or Nominal Rate Copies Mailed at Other Classes
Through the USPS (e.g., First-Class Mail): n/a
(4) Free or Nominal Rate Distribution Outside the Mail
(Carriers or other means): 17,146
e Total Free or Nominal Rate Distribution
(Sum of 15d (1), (2), (3) and (4)): 93,364
f Total Distribution (Sum of 15c and 15e): 1,593,243
g Copies not Distributed: 606,255
h Total (Sum of 15f and g): 2,199,498
i Percent Paid (15c divided by 15f times 100): 94.14%
16. Publication of Statement of Ownership:
If the publication is a general publication, publication of this statement is
required. Will be printed in the December-13 issue of this publication.
17. Signature and Title of Editor, Publisher, Business Manager, or Owner:
Vicki Wellington
I certify that all information furnished on this form is true and complete.
I understand that anyone who furnishes false or misleading information
on this form or who omits material or information requested on the form
may be subject to criminal sanctions (including nes and imprisonment)
and/or civil sanctions (including civil penalties).

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PROMOTION
$1
AS
LOW AS
TENNESSEE
Charles Vergoss
Rendezvous
Two Slabs of Ribs
President Clinton and
the Rolling Stones
have dropped by this
basement barbecue joint
for the famous ribs. This
gift pack includes two
racks, plus seasoning,
sauce and popcorn.
$105 (includes shipping);
hogsfly.com
TEXAS
Goode Co.
Brazos Bottom
Pecan Pie
Goode Co.s pie is a
small slice of Texas,
handmade every morning
using local pecans. Even
the custom-crafted box
shows off state pride.
$36, plus shipping
$10 and up;
goodecompany.com
UTAH
Hires Big H
Fry Sauce
In this state, wherever
there are fries,
theres fry sauce.
Invented in Utah in
the 1940s, the
sauce typically
consists of two
parts mayonnaise
and one part ketchup,
plus seasonings.
$9 for two 16-ounce
bottles, plus $6
shipping; hiresbigh.com
VERMONT
Shelburne
Country Store
Maple Cotton Candy
This maple treat will take
Vermont lovers right
back: Its the same kind
served at amusement
parks, carnivals and
fairs across the state.
$2, plus $4 shipping;
shelburnecountry
store.com
VIRGINIA
Virginia Diner
Salted Gourmet Peanuts
Virginians are nuts for
peanuts, especially at
this 84-year-old diner,
known as the Peanut
Capital of the World. This
can keeps the big stash
super fresh. $16.50, plus
$6 shipping; vadiner.com
WASHINGTON
Pure Food
Fish Market
Smoked Salmon
Sampler
Seattle locals bypass
touristy fish-throwing
vendors in Pike Place
Market and head for
this institution in back,
open since 1911. $59
(includes shipping);
freshseafood.com
WASHINGTON,
D.C.
Bens Chili Bowl
Original Half Smokes
D.C.s half smoke
sausages vary
depending on where you
buy them, but none are
more iconic than Bens
chili-topped variety.
$40 for an eight-pack,
plus $20 shipping;
benschilibowl.com
WEST
VIRGINIA
Colasessanos
Pepperoni Rolls
Pepperoni rolls have
always been considered
West Virginias snack,
and Colasessanos
serves them in the
neighborhood where
they were invented.
$24 for six, plus
shipping $28 and up;
304-363-9713
WISCONSIN
Racine Danish
Kringles
Kringle 2-Pack
The kringle, a filled
Danish pastry, was
originally shaped like a
pretzel, but in Racine
its shaped like an O to
fit more filling inside.
$35 for two, plus $10
shipping; kringle.com
WYOMING
Jackson Hole
Buffalo Meat Co.
Jerky Sampler
Wyoming settlers
loved dried buffalo
and elkand the
locals still do. $52
for four 4-ounce
bags, plus
$12 shipping;
jhbuffalomeat.com
GIFT SCOUTS:
Dave Cathey, The Oklahoman; Janna Farley, Argus Leader, SD; Eric E. Harrison, Arkansas Democrat-Gazette;
Meg Heckman, NH; Jolene Ketzenberger, The Indianapolis Star; Jeff Korbelik, Lincoln Journal Star, NE; Denise Neil,
The Wichita Eagle, KS; Heidi Knapp Rinella, Las Vegas Review-Journal; Patricia Talorico, The News Journal, DE
On the Road
244 FOOD NETWORK MAGAZINE DECEMBER 2013
ADVERTISEMENT
A

F
R
E
S
H

T
A
K
E
ON THE HOLIDAYS
The holiday season is nally here! As you plan your menu, consider adding some
fresh Florida seafood, which is bound to dazzle everyone at the dinner table. And what is Floridas
supreme seafood delicacy? The ever popular and succulent Florida Spiny Lobster. Whether served
broiled with sweet cream butter, in a warm bisque or in a delicious pasta dish, lobster is the
perfect way to celebrate the holidays. Cant make it to the beautiful Florida coast? You can have
Fresh From Florida Spiny Lobster delivered directly to your door. For more information visit
www.FreshFromFlorida.com. Rememberdelicious is always served Fresh From Florida.
Lobster Bisque
1
1
/
2 pounds cooked spiny
lobster meat
2 tablespoons olive oil
1 medium onion,
nely chopped
1 rib celery, nely chopped
1 carrot, nely chopped
1 tomato, nely chopped
6 cloves garlic, chopped
2 tablespoons fresh tarragon
leaves, chopped
2 tablespoons fresh thyme
leaves, chopped
1 bay leaf
8 black peppercorns
1
/
2 cup brandy
1
/
2 cup dry sherry
4 cups sh stock or
bottled clam juice
1
/
4 cup tomato paste
1
/
2 cup heavy cream
1
1
/
2 tablespoons cornstarch
2 tablespoons water
Salt and pepper to taste

For more recipes visit


www.FreshFromFlorida.com
Sweet Cream Butter Broiled
Florida Spiny Lobster Tails
4 6 to 9-ouncespiny lobster tails, split open in the shell
1
/
4 stick unsalted butter, softened at room temperature
Sea salt to taste
Fresh ground pepper to taste
Slice cooked lobster meat into medallions,
reserving a few slices for garnish. Coarsely
chop remaining meat; cover and chill. In a
6-quart stockpot, saut the vegetables,
garlic, herbs and peppercorns in oil over
medium-high heat until soft. Add the
brandy and sherry; simmer until most of
the liquid is evaporated. Add the sh stock
and simmer, uncovered, for 1 hour, stirring
occasionally. Strain the stock into a large
saucepan; discard remaining solids. Add
tomato paste and simmer for 10 minutes
until stock is reduced to 3 cups of liquid.
Stir in cream and simmer for additional
5 minutes. Combine cornstarch and water in a small bowl and whisk into
bisque. Simmer for 2 minutes, stirring, until slightly thickened. Add chopped
lobster meat and simmer until lobster meat is heated through. Add salt and
pepper. Serve garnished with reserved lobster medallions.
Preheat oven broiler on medium high. Place all four of the lobster tails on a
cookie sheet, and make sure they are opened up down the middle. Evenly
spread the softened butter over the meat of each tail. Lightly season each tail
with salt and pepper. Place tails on the middle rack under the broiler. Let cook
under the broiler for about 7 minutes or until just barely cooked throughout.
Remove and let cool slightly. Serve lobster tails warm with fresh lemon.
Creamy, Delicious Holiday Treat
Rich and creamy LACTAID

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the holidays even more merry. Raise a glass
of this favorite holiday treat even if you have
a sensitivity to lactose in dairy. Available for
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Minute

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quinoa, pre-portioned in 4 separate bags
and ready in 10 minutes. minuterice.com
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PROMOTION
Q: How often should I sharpen my knives?
Christine McGrath, Fairfax Station, VA
A: Think of your knives as pencils: The more
you use them, the more you need to sharpen
them. Many chefs sharpen their knives daily,
but home cooks should sharpen about once
every couple of weeks (for heavy use) or
once every few months (for lighter use). Invest
in a ceramic electric sharpener (available at
home stores) or find a specialty store that
provides sharpening services. Between
sharpenings, occasionally hone your knife
with a steel (many knife sets come with one).
Honing will keep the tiny teeth of the blade
aligned. Heres how to do it:
1. Hold the handle
of the steel with
the tip resting on
a cutting board.
Position the heel
of your knife (the
part of the blade
closest to the
handle) against
the steel at a
15-to-20-degree
angle.
2. Pull the entire
length of the knifes
blade along the
steel, drawing the
knife toward you
and down the steel
at the same time.
Keep the angle
between the blade
and the steel at
15 to 20 degrees.
3. Repeat on the
other side of
the blade. Dont
swipe the knife
more than eight
times per side;
you could misalign
the blade.
Have a question about cooking? Visit foodnetwork.com/goodquestion.
Good Question...
Follow Up
246 FOOD NETWORK MAGAZINE DECEMBER 2013
Q: Can you explain the term organic to me?
Is it the same as 100 percent natural?
Chas Fisher, Montrose, CO
A: Theyre not the same, but we understand the
confusion! The word natural on a label typically
means that the food is minimally processed and
doesnt contain refined or artificial ingredients
but the USDA doesnt regulate the term except
when its used for meat, poultry and eggs. The
term organic is strictly monitored: Foods bearing
the organic seal must adhere to specific farming
and production guidelines as outlined by the USDA
and must be made without GMOs, antibiotics,
growth hormones and toxic pesticides.
Q: Sometimes a recipe
calls for brown sugar
but doesnt specify light
or dark or if it should
be packed or loose.
Whats safe to assume?
Steven Fickess, Suisun City, CA
A: The shade of brown sugar
you uselight or darkis
a matter of preference.
Dark brown sugar simply has
more molasses and a slightly
stronger flavor. The two are interchangeable, so just use what you have on
hand. And you should always pack brown sugar into your measuring cup
you need to remove air pockets to get an accurate measurement.
Brown
sugar is just
granulated
sugar with
molasses.
Q: When a baking recipe calls for unsalted butter, is it OK to use
salted butter and just reduce the salt in the recipe?
Julie Hoffman, Chico, CA
A: For the most part, yes, you can reduce
the salt by teaspoon for every stick of
butter. Just know that the amount of salt
in salted butter varies by brand
(some contain as much as
teaspoon salt per stick), so
you wont have as much control
over the saltiness of your baked goods. And you should stick with unsalted
butter for any butter-based frosting.
B
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Cleaner, softer clothes*
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ACTIVE: 20 min l TOTAL: 20 min (plus freezing)
SERVES: 4
2 cups red candy melts
(available at craft stores)
4 sugar cones
1 cup mini marshmallows
1 pint mintchocolate chip
ice cream
Whipped cream, for decorating
1. Line a plate with parchment paper;
set aside. Put the candy melts in a
microwave-safe bowl and microwave
in 30-second intervals, stirring after
each, until melted, about 3 minutes.
Spread on the cones with an ofset
spatula; place upside-down on the
prepared plate.
2. While the coating is still wet, press
mini marshmallows around the base
and 1 marshmallow on the tip of each
cone, using more of the melted candy
as glue, if needed. Freeze until set,
about 1 hour.
3. Scoop 4 large balls of ice cream
onto plates. Gently top each scoop
with a cone; decorate the base of the
ice cream with whipped cream.
Contest
Name
This Dish!
248 FOOD NETWORK MAGAZINE DECEMBER 2013
Dream up a clever name for this
ice cream treat and you could win big.
Lisa Ebert
Fremont, OH
Philly Mignon
Katie Linn
Chicago
Recent Winner: KRAUT PLEASER
W
h
at do
you
th
ink?
RUNNERS -UP
How to enter:

Read the recipe and come up with a creative
name for this treat.

Go to foodnetwork.com/namethisdish and
enter your best name between November 26 and
December 13, 2013. The winner will receive a
$500 gift card to foodnetworkstore.com, and
three runners-up will each receive a $50 gift card.
NO PURCHASE NECESSARYTO ENTER OR WIN. Name This Dish! contest is sponsored by Hearst Communications,
Inc. To enter, go to foodnetwork.com/namethisdish and complete and submit the entry form pursuant to the
on-screen instructions. All entries must include your name, address, telephone number, e-mail address and original
recipe name based on this months dish. Contest begins 12:01 a.m. ETNovember 26, 2013, and ends 11:59 p.m. ET
December 13, 2013. Must be 18 years or older and a legal resident of the 50 United States, District of Columbia or
Canada. Void in Puerto Rico, Quebec Province and where prohibited by law. Contest is subject to complete official
rules available at foodnetwork.com/namethisdish.
Round Reuben
Mary Beth Owen
Cave Spring, GA
The Steakholder
Jason Brink
Red Deer, Alberta
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Join the conversation
#CookWithKohl s
B
r i l l i a
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f o
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&

B
R
I
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Go ahead
and peek!
See inside for
more holiday
inspiration from
Food Network
and Kohls.
Join the conversation
#CookWithKohl s
C
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f
f
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e
,

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c
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