Try this unique, but flavorful cranberry relish alongside your succulent turkey and accompaniments. Cooking with port is like cooking with wine, make sure to use a bottle of good quality port.
Here’s an alternative to the classic green bean casserole. This recipe requires only stovetop cooking and can be partially made the day before. P.S. this dish is gluten free.
Olive oil and starchy potato water add silkiness to buttery Yukon Golds. You will need either a food mill or potato ricer for this recipe.
Everyone at your holiday table will love this stuffing. If you don’t want to use cornbread then feel free to substitute Pullman bread instead of the cornbread.
Mincemeat is especially nice to have on hand for adding a remarkable depth to fruited pie fillings. I also like to use it as a filling for crepes, and sometimes incorporate several tablespoons into a stuffing for the holiday turkey. Jarred, this mincemeat has a lifespan of about a year in the refrigerator of course. Dried Fruit & Spice Mincemeat makes a nice hostess gift for a friend who likes to cook.
Cheese Balls are a classic American holiday food. A fun vintage item to talk about, easy to make, and delicious with a variety of ingredients, cheese balls are quite adaptable.
Pilgrims ate baked goods with almost every meal and apple pie was a favorite. The pilgrims brought many of their favorite fruits with them to North America. Colonists brought young apple trees from England and planted apple orchards. Pilgrim women used the apples to make apple pie, which quickly became a favorite dessert. Pilgrims even ate apple pie for breakfast.
You can buy Pumpkin Pie Spice, but it's so easy to make yourself. Whip up a big batch to use all holiday season long.
Tiny New York Kitchen Wishes You And Your Family A Very Merry Christmas!
Red Velvet Whoopie Pies
I LOVE Red Velvet anything! Red Velvet screams christmas. Surprise your guests with these awesome little delights.
INGREDIENTS
1 Ounce Chopped Semisweet Chocolate
1/2 Ounce Chopped Milk Chocolate
12 Tablespoons Melted Butter
1/2 Cup Sour Cream
2 Jumbo Eggs (Room Temperature)
1 1/2 Teaspoons Cider Vinegar
1/2 Teaspoon Vanilla Extract
1 Tablespoon Organic Red Food Coloring
2 1/4 Cups Unbleached Flour
1 Cup Sugar
1/4 Cup Unsweetened Cocoa Powder
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Vanilla Buttercream Frosting
3 Cups Powdered Sugar
1 Cup Butter
1 Teaspoon Vanilla Extract
1 to 2 Tablespoons Whipping Cream
Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a medium-size glass bowl combine semisweet and milk chocolate. Microwave on low for 2 minutes or until melted. With a whisk or a fork whisk until nice and smooth. In large-size bowl beat togther melted butter, sour cream, eggs, vinegar, vanilla and food coloring. In a medium-size bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Sorry about having to use three bowls, but you have to do it this way. Add flour mixture to butter mixture 1/2 cup at a time. Beat on low speed after each addition before adding the next. Stir in the melted chocolate. With a cookie scoop, scoop up batter and place onto parchmemt paper lined baking sheets. Smooth them out a bit if they look a bit rough. Place in oven for 8 to 10 minutes until cookies spring back when lightly touched. Remember that each oven heats differently. Remove from oven and let cool on baking sheets for 5 minutes before transfering to wire racks to let cool completely.
Make the filling:
In a standing mixer fitted with the whisk attachment, mix together powdered sugar and butter. Beat on low speed until well blended and then increase speed to medium. Beat for another 3 minutes. Add vanilla and 1 tablespoon whipping cream. Beat for 1 minute more. Add more cream if needed for spreading consistency.
Assemble:
Sandwich a heaping tablespoon of filling between 2 cookies. Repeat with remaining cookies and filling. Refrigerate for at least 1 hour before serving. Makes about 18
