Do you know what one of my favorite things is about the Holidays?
FOOD!!! Despite the few extra pounds I gain every December, I still love to eat all the great food during the holidays!
Turkey, stuffing, mashed potatoes and lots of desserts!
So, I thought I would dedicate this post to some great food that everyone should try this year.
Here is the menu for an amazing day of food (or you can spread it out over a few days):
BREAKFAST:
Peppermint Chocolate Coffee
The Best Every Blueberry Muffins
LUNCH:
Turkey Cranberry Monte Cristo
Cranberry Mojito
DINNER:
Fig-and-Orange-Glazed Ham
Christmas Chutney
Bacon, Cranberry, and Mushroom Rice Stuffing
Baileys Hot Mint Chocolate
DESSERT:
Never Fail Fudge
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PEPPERMINT CHOCOLATE COFFEE
1 tablespoon chocolate syrup
2 tablespoons peppermint syrup or peppermint baking chips
1/2 cup (4-ounces) hot fresh brewed coffee
whipped cream, for garnish
chocolate shavings, for garnish
To a coffee mug, add chocolate syrup, peppermint syrup and coffee. Mix together. Top with a dollop of whipped cream and chocolate shavings.
THE BEST EVER BLUEBERRY MUFFINS
**Cook's note-These muffins can be flavored with any variety of fruits and toppings. Using the muffin recipe as a base for any flavor you like!**
Sugar Topping
1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon
Streusel Topping
3 T white sugar
3 T brown sugar
1/3 cup flour
5 T melted butter
Muffins
2 cups (or less if you are me!) fresh blueberries, picked over
1 1/8 cups plus 1 teaspoon sugar
1 tablespoon water
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
If topping with lemon sugar, stir together sugar and lemon zest in small bowl until
combined; set aside.
If topping the muffins with streusel, combine ingredients until it is the size of peas and set aside.
Adjust oven rack to middle position and heat oven to 425 degrees. Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water, and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half. This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)
Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar or streusel evenly over muffins.
Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
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TURKEY CRANBERRY MONTE CRISTO
8 slices bread (potato bread, challah, or any other soft bread)
1 cup fontina cheese, grated
8 slices cooked turkey breast
1/2 cup whole cranberry sauce
1 cup baby arugula leaves
3 eggs
1/3 cup milk
pinch nutmeg
2 tablespoons butter
Lay the 4 slices of the bread out on a cutting board.
On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the turkey, and 2 tablespoons of the cranberry sauce.
Equally divide the arugula leaves and place on next layer.
Top with the remaining fontina and remaining bread slices.
Press down firmly on sandwiches to seal in the filling.
In a medium bowl, beat the eggs, milk, and nutmeg.
In a large skillet over medium heat, add the butter.
Dip each sandwich into the egg mixture coating both sides.
When butter is melted in skillet, add the sandwiches and cook until golden brown.
Flip sandwich and repeat with other side, adding more butter if necessary.
Remove from pan, drain on paper towels, and let sit for a few minutes.
Cut in halves and serve.
CRANBERRY MOJITO
½ cup water
½ cup superfine sugar
2 oz cranberry
½ cup mint (fresh)
¼ cup lime juice
1 cup rum
¼ cup club soda
1 cup ice
½ lime cut into wedges
In a saucepan over high heat bring the water to a boil. Add the superfine sugar and cranberries. Mix well and boil for 5 to 10 minutes until the cranberries begin to breakdown.
Remove from the heat and allow to cool completely.
Finley chop the mint and add to a large pitcher.
Add the lime juice and cooled down cranberry mixture.
Stir in the rum and club soda.
Place in the refrigerator and allow the mint to steep for 2 to 4 hours.
Taste and add additional sugar if necessary.
Fill up your serving glasses to the rim with ice and pour in the cranberry mojito mixture. Top with a lime wedge and serve immediately.
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FIG-AND-ORANGE GLAZED HAM
1 spiral-sliced half ham
1 cup fig jam
2 tablespoons Dijon mustard
Grated zest of 1 orange
1/3 cup fresh orange juice
Directions
Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.
Meanwhile, combine the jam, mustard, and orange zest and juice in a small saucepan over low heat. Cook, stirring, just until the jam melts (do not boil). Spoon half of the glaze over the ham and bake for the remaining 30 minutes.
Remove the ham from the oven and spoon the remaining glaze on top. Transfer to a cutting board and carve.
CHRISTMAS CHUTNEY
1 pound 8 1/2 ounces Granny Smith apples, peeled and cored
9 ounces dried cranberries
1 onion, finely chopped
12 fluid ounces apple cider vinegar
7 ounces sugar
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons salt
Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes or until the chutney has thickened slightly and the fruit has become soft.
Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.
BACON, CRANBERRY AND MUSHROOM RICE STUFFING
4 cups 365 Everyday Value Low-Sodium Chicken Broth
1 (16-ounce) bag Rice Medley
6 slices Bacon, chopped
2 ribs celery, chopped
1 yellow onion, chopped
1/4 cup roughly chopped sage
1/2 pound button mushrooms, chopped
1 cup whole fresh cranberries
2 tablespoons maple syrup
1 egg, beaten
Preheat oven to 350°F. Bring broth and 1 cup water to a boil in a medium pot, add rice, reduce heat to medium-low and simmer until just tender, about 35 minutes. Fluff with a fork and transfer to a large bowl; set aside. Meanwhile, cook bacon in a large skillet over medium-high heat until just crisp, 7 to 9 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; set aside.
Return skillet to heat, add celery, onion and sage and cook until golden brown and softened, 7 to 9 minutes. Add mushrooms and continue cooking until golden brown, 7 to 9 minutes more. Stir in cranberries, cook for 2 minutes, then transfer contents of skillet to bowl with rice. Add maple syrup and egg and fold together to combine. Transfer to a 9- by 13-inch baking dish and bake until hot throughout, about 35 minutes.
BAILEY’S HOT MINT CHOCOLATE
4 oz. Baileys Mint Chocolate Irish Cream (25 oz. per bottle)
0.5 oz. Green Chartreuse®
2 cup(s) hot chocolate
2 dollop(s) whipped cream
Build in a mug and float heavy cream on top
Garnish with cracked cinnamon sugar and a cinnamon stick
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NEVER FAIL-FUDGE
2 1/2 c. sugar
1/2 stick butter or margarine
1 5.33 oz. can evaporated milk (3/4 c.)
1 - 7 1/2-oz. jar Marshmallow Fluff
3/4 tsp. salt
3/4 tsp. vanilla
1 12-oz. package semisweet-chocolate pieces
1/2 c. chopped walnuts
Grease a 9-inch square baking pan; set aside. In large saucepan
combine first 5 ingredients. Stir over low heat until blended. Heat to
a full-rolling boil being careful not to mistake escaping air bubbles
for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from
heat, stir in vanilla and chocolate until chocolate is melted. Add
nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.
ENJOY!
