COURTESY O F
AT HOME
RECIPE:
INGREDIENTS: PREPARATION:
Holiday Recipes
COURTESY OF
Get more great recipes sent directly to your printer.
Download the Epicurious print widgets at www.condenastathome.com/epicurious.
Presented By
COURTESY O F
RECIPE: ROSEMARY AND GARLIC ROASTED POTATOES
INGREDIENTS: PREPARATION:
2 pounds medium boiling potatoes, Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
peeled and cut into 1-inch-thick wedges
Toss ingredients with 1 teaspoon salt and ½ teaspoon pepper.
3 tablespoons olive oil Spread in 1 layer on hot pan and roast 20 minutes. Loosen
5 to 6 large rosemary sprigs potatoes with a metal spatula and turn, arranging pale potatoes
around outer edge of pan and golden potatoes in center (for
(about 5 inches long)
even roasting). Roast 15 minutes, then loosen and turn potatoes
4 large garlic cloves, smashed and peeled over again. Roast until potatoes are golden and cooked through
and edges are crisp, about 10 minutes more.
Makes 4 servings
Source: Lillian Chou | Gourmet | January 2011
Get more great recipes sent directly to your printer.
Download the Epicurious print widgets at www.condenastathome.com/epicurious.
Presented By
COURTESY O F
RECIPE: EGGNOG CUSTARDS
INGREDIENTS: PREPARATION:
2 ½ cups half and half Preheat oven to 325°F. Place half and half in heavy medium
1 vanilla bean, split lengthwise saucepan. Scrape in seeds from vanilla bean; add bean. Bring
to simmer. Remove from heat. Cover; steep 15 minutes. Discard
8 large egg yolks vanilla bean. Whisk yolks, sugar, bourbon, 1/8 teaspoon nutmeg
1/3 cup sugar and salt in large bowl to blend. Gradually whisk in hot half and
3 tablespoons bourbon half mixture. Strain custard into 4-cup glass measuring cup.
1/8 teaspoon ground nutmeg Place six ¾-cup custard cups or soufflé dishes in roasting pan.
Divide custard equally among cups. Cover each cup with foil.
Pinch of salt
Pour enough hot water into pan to come halfway up sides of
Additional ground nutmeg custard cups. Bake until custard is just set around edges but
6 whole strawberries still soft in center, about 45 minutes. Remove cups from water.
Remove foil and cool. Cover custards and chill until cold, at least
2 hours. (Can be prepared 3 days ahead. Keep refrigerated.)
Sprinkle additional nutmeg over custards. Garnish with strawberries.
Makes 6 servings
Source: Bon Appétit | January 2011
Get more great recipes sent directly to your printer.
Download the Epicurious print widgets at www.condenastathome.com/epicurious.
Presented By
COURTESY O F
RECIPE: CARDAMOM SOUR-CREAM WAFFLES
INGREDIENTS: PREPARATION:
1 ½ cups all-purpose flour Preheat a waffle iron until hot.
1 ½ teaspoons baking powder Whisk together flour, baking powder, baking soda, salt, and
¾ teaspoon baking soda cardamom.
Rounded ¼ teaspoon salt Whisk together remaining ingredients in another bowl, then
1 teaspoon ground cardamom whisk into flour mixture until just combined.
1 cup whole milk Lightly brush waffle iron with oil and cook waffles according to
1 cup sour cream manufacturer’s instructions.
1 teaspoon pure vanilla extract Makes 4 waffles
1 tablespoon mild honey
2 large eggs
3 tablespoons unsalted butter, melted
Accompaniment: lingonberry preserves
Garnish: confectioner’s sugar
Source: Andrea Albin | Gourmet | February 2008
Get more great recipes sent directly to your printer.
Download the Epicurious print widgets at www.condenastathome.com/epicurious.
Presented By
COURTESY O F
RECIPE: MISO SOUP WITH SWEET POTATO DUMPLINGS
INGREDIENTS: PREPARATION:
1 pound sweet potatoes Heat oven to 375°F. Prick holes in potatoes. Bake on a baking
1 tablespoon canola oil sheet until soft, turning once, about 1 hour. Cool, then peel and
mash. Heat oil in a small skillet over medium heat. Cook garlic
2 cloves garlic, chopped and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper
1 shallot, chopped flakes. Stir garlic mixture, salt and pepper into potatoes.
1/8 teaspoon red pepper flakes Place bok choy, sprouts and edamame in a pot with 2 cups water
½ teaspoon salt and set aside. Lay 1 wonton wrapper in palm of hand. Drop a
heaping tablespoon of potato mixture in the center and make a
¼ teaspoon freshly ground black pepper
fist to gather edges. Repeat with remaining wrappers and filling.
4 cups sliced bok choy Set dumplings on top of vegetables in pot. Bring to a boil. Cook,
1 cup bean sprouts covered, until wrappers are translucent, 3 to 6 minutes. Divide
veggies and dumplings among 4 bowls. Add 4 cups water to
1 cup edamame, shelled
pot. Bring to a boil. Remove from heat. Add miso, stirring until it
12 wonton wrappers dissolves. Divide among bowls; top with scallions.
3 tablespoons white miso, plus more
to taste
2 scallions, thinly sliced Source: Shawn McClain | SELF | November 2007
Get more great recipes sent directly to your printer.
Download the Epicurious print widgets at www.condenastathome.com/epicurious.
Presented By
COURTESY O F
RECIPE: RISOTTO WITH BUTTERNUT SQUASH, LEEKS, AND BASIL
INGREDIENTS: PREPARATION:
3 tablespoons olive oil, divided Heat 2 tablespoons oil in heavy large pot over medium-high
4 cups ½-inch cubes peeled butternut heat. Add squash and sauté until beginning to soften and brown
squash (from 2 ¼ pounds squash) around edges, about 5 minutes. Transfer squash to medium bowl.
3 cups ½-inch-wide slices leeks (white Reduce heat to medium; add remaining 1 tablespoon oil, leeks,
and pale green parts only) and thyme to same pot and stir until tender but not brown, about
5 minutes. Add rice and stir 1 minute. Add 1 cup broth and
1 tablespoon chopped fresh thyme
simmer until absorbed, stirring frequently, 3 to 4 minutes. Add
2 cups arborio rice remaining broth by ½ cupfuls, allowing each addition to be
4 14-ounce cans (or more) absorbed before adding next, stirring often, about 15 minutes.
Return squash to pot. Continue to cook until rice is just tender
vegetable broth
but still very creamy, stirring gently and often, about 10 minutes
1 cup chopped fresh basil longer (about 25 minutes total cooking time). Remove from heat.
¾ cup freshly grated Parmesan cheese Stir in basil and ¾ cup freshly grated Parmesan cheese. Season
plus additional (for serving) to taste with salt and pepper. Transfer to large bowl and serve
with additional Parmesan cheese.
Makes 6 servings
Source: Bon Appétit | December 2010
Get more great recipes sent directly to your printer.
Download the Epicurious print widgets at www.condenastathome.com/epicurious.
Presented By
COURTESY O F
RECIPE: PORK TENDERLOIN WITH POMEGRANATE SAUCE
INGREDIENTS: PREPARATION:
¾ teaspoon ground cumin Special equipment required: an instant-read thermometer
¾ teaspoon ground coriander Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow
bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
¾ teaspoon black pepper
Heat oil in a 12-inch heavy skillet over moderately high heat until hot
½ teaspoon ground cinnamon but not smoking. Reduce heat to moderate and cook pork, turning
½ teaspoon salt occasionally, until meat is browned on all sides and thermometer
inserted diagonally into center of each tenderloin registers 145°F, 20 to
2 pork tenderloins 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet)
(each about ¾ pound) and let stand 10 minutes.
2 tablespoons olive oil While pork stands, pour off and discard any fat from skillet, then add
1 cup plain pomegranate juice pomegranate juice to skillet and boil over moderately high heat until
reduced to about ⅔ cup, about 3 minutes (if side of skillet begins to
¾ teaspoon cornstarch scorch, reduce heat to moderate). Stir together cornstarch and water and
1 tablespoon water whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
1 to 2 teaspoons Sherry vinegar Remove from heat and add Sherry vinegar to taste, then swirl in butter
until incorporated. Pour sauce through a fine-mesh sieve into a bowl and
1 tablespoon unsalted butter
skim off any fat. Season with salt. Slice pork and serve with sauce.
Source: Gourmet | November 2006
Get more great recipes sent directly to your printer.
Download the Epicurious print widgets at www.condenastathome.com/epicurious.
Presented By
COURTESY O F
RECIPE: MARKET SANDWICH
INGREDIENTS: PREPARATION:
½ cup white vinegar Boil 1 cup water with vinegar in a small stainless steel saucepan.
1 cup thinly sliced red onion Add onion; turn off heat; let sit
1 cup canned black beans, rinsed 30 minutes; drain. Puree beans and cumin in a blender. Mix
mayonnaise, chipotle and lime juice in a bowl; spread on 4
and drained
slices of bread. Top remaining slices with bean puree, onion,
½ teaspoon ground cumin cheese, avocado, cilantro and tomato. Close sandwiches; serve.
¼ cup fat-free mayonnaise
Makes 4 servings
1 teaspoon finely chopped canned
chipotle chile with sauce
1 tablespoon fresh lime juice
8 slices whole-grain bread
2/3 cup crumbled reduced-fat feta
1 medium avocado, thinly sliced
2 tablespoons fresh cilantro, chopped
1 tomato, cut into 8 slices Source: Marge Perry | SELF | October 2008
Get more great recipes sent directly to your printer.
Download the Epicurious print widgets at www.condenastathome.com/epicurious.
Presented By
COURTESY O F
RECIPE: GRILLED CORNED BEEF AND FONTINA SANDWICHES
INGREDIENTS: PREPARATION:
8 slices Jewish-style rye bread, divided Place 4 bread slices on work surface. Spread mustard on 1 side
Dijon mustard of each. Divide corned beef among bread slices. Top with cheese
and onion. Cover with remaining 4 bread slices, pressing slightly
1 pound thinly sliced corned beef to adhere.
8 ounces thinly sliced Fontina cheese
Melt 2 tablespoons butter in each of 2 large nonstick skillets over
½ sweet onion (such as Maui or medium heat. Place 2 sandwiches in each skillet and cook until
Vidalia), thinly sliced golden brown on bottom, pressing occasionally with spatula,
4 tablespoons (½ stick) butter, divided about 3 minutes. Turn sandwiches over and cook until golden on
bottom and cheese melts, about 3 minutes. Transfer sandwiches
to plates, cut in half, and serve.
Makes 4 servings
Source: Bruce Aidells | Bon Appétit | March 2008
Get more great recipes sent directly to your printer.
Download the Epicurious print widgets at www.condenastathome.com/epicurious.
Presented By
COURTESY O F
RECIPE: HEARTY CHICKEN AND RICE SOUP
INGREDIENTS: PREPARATION:
8 cups water Combine first 9 ingredients in large pot. Bring to boil. Reduce
2 chicken breast halves; skin and fat heat, cover and simmer until chicken is cooked through, about
removed 35 minutes. Using slotted spoon, transfer chicken and carrots
to platter; cool slightly. Pull chicken meat off bones in bite-size
2 whole chicken legs with thighs; skin pieces; set aside. Discard bones. Thinly slice carrots and reserve.
and fat removed Strain broth; discard solids in strainer. Pour 1 ½ cups broth into
3 carrots, peeled, halved crosswise heavy medium saucepan. Bring to boil. Add rice and bring to
3 celery stalks, quartered crosswise boil. Reduce heat to low; cover and cook until broth is absorbed
and rice is tender, about 20 minutes.
1 onion, sliced
Return remaining broth, chicken pieces and sliced carrots to same
2 teaspoons salt
large pot. Bring to simmer. Stir in cooked rice. Season soup with salt
2 garlic cloves, chopped and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.
1 bay leaf
Makes 6 servings
¾ cup uncooked long-grain white rice
Chopped fresh parsley
Source: Bon Appétit | March 2000
Get more great recipes sent directly to your printer.
Download the Epicurious print widgets at www.condenastathome.com/epicurious.
Presented By
COURTESY O F
RECIPE: GINGERBREAD ANGELS
INGREDIENTS: PREPARATION:
6 cups all purpose flour Whisk flour, ground ginger, cinnamon, soda, and salt in large bowl. Place
1 tbsp ground ginger crystallized ginger in mini processor; add 1 tbsp flour mixture and blend until
1 tbsp ground cinnamon ginger is very finely chopped. Using electric mixer, beat butter in another large
bowl until smooth. Add 1 cup sugar and ½ cup brown sugar; beat until light
2 tsps baking soda
and fluffy. Beat in eggs, 1 at a time. Beat in molasses, orange juice, and orange
1 tsp salt peel. Beat in crystallized ginger mixture. Blend in remaining flour-spice mixture.
½ cup coarsely chopped crystallized ginger Gather dough together. Flatten into disk. Wrap in plastic; chill at least 4 hours.
1 cup unsalted butter, room temperature
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to
1 cup sugar 350°F. Line 2 baking sheets with parchment. Divide dough into 4 portions;
½ cup golden brown sugar shape each into round. Chill 3 rounds. Roll out remaining dough round on
2 large eggs floured work surface to generous 1/3-inch thickness. Using floured angel-
¼ cup light molasses shaped cookie cutter, cut out cookies. Gather dough scraps and reroll to
¼ cup fresh orange juice generous ⅔-inch thickness; cut out more cookies. Using spatula, transfer cookies
to sheets, spacing 1 inch apart. Brush cookies with glaze, then sprinkle with
2 tsps finely grated orange peel
raw sugar and/or colored sugar, if desired.
1 egg white, beaten with 1 tbsp water
(for glaze; optional) Bake cookies until golden, reversing sheets after 7 minutes, about 14 minutes total.
Let stand 2 minutes; transfer to racks to cool. Repeat with remaining dough.
Raw sugar and/or colored sugar (optional)
Source: Damon Lee Fowler | Bon Appétit | December 2008
Get more great recipes sent directly to your printer.
Download the Epicurious print widgets at www.condenastathome.com/epicurious.
Presented By