Innholdsfortegnelse for December 2023 i Food Network Magazine

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HOW TO MAKE THE STOLLEN MIX Whisk the following ingredients in a bowl, then transfer to a gift bag. • 3 cups all-purpose flour• 1 cup almond flour• ¾ cup granulated sugar• 2 teaspoons baking powder• 1½ teaspoons ground cinnamon• 1 teaspoon ground cardamom• 1 teaspoon kosher salt• ½ teaspoon baking soda• ½ teaspoon ground ginger• ¼ teaspoon ground cloves Layer these ingredients on top of the flour mixture and seal the bag. • ⅓ cup sliced almonds, chopped• ⅓ cup unsalted pistachios, chopped• ½ cup golden raisins• ½ cup dried cranberries• ¼ cup chopped crystallized ginger Stollen Quick Bread Butter a 5-quart Dutch oven and line the bottom with parchment paper. Whisk2 eggs, 1½ cups buttermilk and 2 teaspoons vanilla in a large bowl. Whisk in 1 stick melted…

1 STRAWBERRY JELLIES Puree 2 pounds thawed frozen strawberries; strain into a wide saucepan. Stir in 2 cups sugar and boil, stirring occasionally, until a candy thermometer registers 223˚, 30 minutes to 1 hour. Reduce the heat to low; cook 3 more minutes. Remove from the heat and stir in 5 tablespoons liquid pectin. Pour into a foillined 8-inch square baking dish and chill until firm. Cut into squares; toss in sugar. 2 LIME MACAROONS Whisk 3 egg whites with ½ cup sugar, the grated zest and juice of 1 lime, ½ teaspoon vanilla and a pinch of salt; fold in one 14-ounce bag sweetened shredded coconut. Drop tablespoonfuls of the mixture onto an oiled baking sheet; pinch to form peaks. Bake at 325˚ until golden, 25 to 30 minutes.…

HERBED TREE CRACKERS ACTIVE: 40 min l TOTAL: 2 hr 10 min MAKES: 45 to 55 1½ cups all-purpose flour¼ cup grated parmesan cheese1 teaspoon garlic powder¼ teaspoon baking powderKosher salt and freshly ground pepper 4 tablespoons cold unsalted butter, cut into ½-inch pieces3 tablespoons chopped fresh chives3 tablespoons chopped fresh parsley2 teaspoons minced fresh rosemary⅓ cup cold water, plus more as neededFlaky sea salt, for topping 1. Combine the flour, parmesan, garlic powder, baking powder, ¾ teaspoon kosher salt and ½ teaspoon pepper in a food processor. Pulse a few times, then add the butter, chives, parsley and rosemary. Pulse until the mixture looks like coarse meal. Add ⅓ cup cold water and pulse until crumbly and the dough holds together when pinched; if it’s too dry, add more…

GINGERBREAD MEN COOKIES Prep Time: 20 minutes | Cook Time: 40 minutes | Serving Size: One 4 ½-inch cookie | Calories: 120 INGREDIENTS 3 cups all-purpose flour½ tsp baking soda¼ tsp baking powder½ cup (1 stick) unsalted butter cup Truvia® Sweet Complete® Granulated All-Purpose Sweetener2 tsp ground ginger2 tsp ground cinnamon¾ tsp ground cloves½ tsp finely ground pepper¾ tsp coarse salt1 large egg½ cup unsulfured molasses DIRECTIONS 1. Whisk together flour, baking soda, and baking powder in a large bowl. Set aside. 2. Place butter and Truvia® Sweet Complete® Granulated All-Purpose Sweetener in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until fluffy. Mix in spices and salt, then egg and molasses. Reduce speed to low. Add flour mixture, mix until just combined.…

ACTIVE: 20 min l TOTAL: 20 min l SERVES: 12 FOR THE PESTO 8 cups packed fresh basil1 cup extra-virgin olive oil½ cup pine nuts, toasted2 to 4 cloves garlic½ teaspoon kosher salt½ cup grated parmesan cheese (about 2 ounces) FOR THE WREATH 1 12-ounce container ciliegine (mini mozzarella balls)1 bunch fresh basil1 pound pitted green olives, preferably castelvetrano and/or cerignola1 cup sun-dried tomatoes in oil, drained1 pint cherry tomatoes3 to 4 large sprigs fresh rosemary, snipped into 2- to 3-inch lengths 1. Make the pesto: Blend the basil, olive oil, pine nuts, garlic and salt in a food processor until almost smooth. Transfer to a small bowl and stir in the cheese; you should have about 1¾ cups pesto. 2. Make the wreath: In a bowl, toss the mozzarella…

ACTIVE: 25 min l TOTAL: 3 hr 25 min l MAKES: about 20 3 large egg whites, at room temperaturePinch of salt¼ teaspoon cream of tartar¾ cup superfine sugarAssorted food coloring (optional)½ to ⅔ cup mini chocolate chips (optional)Assorted sanding sugar, melted chocolate and/or nonpareils, for decorating 1. Preheat the oven to 250˚. Line 2 baking sheets with parchment paper. Combine the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium-high; beat in the sugar, 1 tablespoon at a time. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. 2. For colored cookies, swirl a few drops of food coloring…

ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 6 to 8 1½ tablespoons dijon mustard1½ tablespoons mayonnaise9 slices white sandwich bread6 slices muenster or gouda cheese6 slices deli-sliced oven-roasted turkey6 slices deli-sliced baked ham½ cup eggnogGenerous pinch of freshly grated nutmeg3 tablespoons unsalted butterCranberry sauce, for serving 1. Mix the mustard and mayonnaise in a small bowl. Lay out 3 slices of bread and brush each with about 1 teaspoon of the mustard mixture. Top each piece of bread with 1 slice each of cheese, turkey and ham. Cover with another slice of bread and brush with another teaspoon of the mustard mixture; top each sandwich with another slice each of cheese, turkey and ham. Brush the remaining 3 bread slices with the mustard mixture and place mustard-side down…

HOW TO MAKE THE MULLING MIX Divide the following ingredients among 4 plastic gift bags. • 16 allspice berries• 16 whole black peppercorns• 16 whole cloves• 12 whole star anise pods• 8 cinnamon sticks• 8 dried orange slices (not candied or sugared) Mulled Cider Combine the contents of 1 bag of mulling mix and 8 cups apple cider in a Dutch oven. Bring to a boil, then reduce the heat and gently simmer 20 minutes. Divide among mugs; top each with 2 tablespoons bourbon or rum, if desired. Check for special holiday sale prices in Kohl’s stores and at Kohls.com/FoodNetwork.…

KARDEA BROWN’S Blushing Mimosas “This cocktail is a crowd-pleaser! Everyone loves the contrast of sweet and slightly tangy flavors.” CARLA HALL’S Chocolate Chip–Orange Scone Loaf “This bread is delicious anytime, day or night, but toasted with butter or orange marmalade for breakfast is my favorite!” REE DRUMMOND’S Individual Ham Casseroles “These mini casseroles take so much less time to bake than one big one!” EDDIE JACKSON’S Jalapeño Honey Fruit Salad “The combination of sweet heat paired with fresh fruit is a game changer.” KARDEA BROWN’S BLUSHING MIMOSAS ACTIVE: 15 min | TOTAL: 45 min | MAKES: 8 2 cups fresh raspberries, plus more for garnish¾ cup sugar2⅔ cups grapefruit juice1 750-ml bottle sparkling rosé, chilled½ cup vodka Grapefruit slices, for garnish 1. Combine the raspberries, sugar and ¾ cup water…

for years, Molly Yeh hosted her big Hanukkah celebration on the first night of the holiday. Then the Girl Meets Farm host had two kids and “thank goodness there are eight whole days to procrastinate!” she says. Whatever night she decides is the big one, Molly makes latkes. Bernie, 4, helps by washing potatoes, and Ira, 21 months, excels at cleaning her plate. “Ira will probably eat the most latkes of us all—she’s a tank,” Molly says. To get extra-crispy potatoes, she fries in cast iron and avoids crowding the pan. And to keep the menu interesting, she mixes up the flavors and toppings. Her garlic-and-onion latkes are a nod to French onion dip—“the sign of a good party!” Molly says. —Kelsey Hurwitz MOLLY’S GO-TO LATKES ACTIVE: 30 min l…

M&M’S Milk Chocolate Candies M&M’S Mint Chocolate Candies M&M’S Peanut Butter Chocolate Candies M&M’S Minis Milk Chocolate Candies CARAMEL PUDDING PIE WITH M&M’S ACTIVE: 35 min l TOTAL: 4 hr 35 min l SERVES: 12 to 14 FOR THE CRUST 45 vanilla wafer cookies3 tablespoons granulated sugar⅛ teaspoon kosher salt4 tablespoons unsalted butter, melted¼ cup holiday mini M&M’S, roughly chopped FOR THE PUDDING AND TOPPING ½ cup heavy cream3 large egg yolks3 tablespoons cornstarch½ cup granulated sugar2 cups whole milk2 tablespoons cold unsalted butter1 teaspoon pure vanilla extract1 teaspoon kosher saltWhipped cream, for toppingChocolate syrup, for toppingHoliday M&M’S (original or mini), for topping 1. Make the crust: Combine the wafer cookies, granulated sugar and salt in a food processor and pulse until finely ground. Add the melted butter and pulse…

You can also use store-bought gingerbread cookies to decorate this cake, or just arrange gingersnaps along the bottom. GINGERBREAD LAYER CAKE ACTIVE: 1 hr l TOTAL: 2 hr (plus cooling) SERVES: 12 to 16 FOR THE CAKE 2 sticks unsalted butter, at room temperature, plus more for the pans2½ cups all-purpose flour, plus more for the pans2 teaspoons baking soda2 teaspoons ground ginger1 teaspoon ground cinnamon½ teaspoon freshly grated nutmeg¼ teaspoon ground cloves¼ teaspoon salt¾ cup granulated sugar1 tablespoon grated fresh ginger2 large eggs1 teaspoon pure vanilla extract½ cup unsulfured molasses1 cup boiling water FOR THE FROSTING 4 sticks unsalted butter, at room temperature½ cup unsulfured molasses2 teaspoons ground cinnamon¼ teaspoon salt5 cups confectioners’ sugar Gingerbread cookies, for decorating (see below) 1. Make the cake: Preheat the oven to 350˚.…

ACTIVE: 20 min l TOTAL: 45 min l MAKES: about 30 2 pounds button mushrooms (about 30), stemmed2 tablespoons extra-virgin olive oilKosher salt and freshly ground pepper2 tablespoons unsalted butter2 cloves garlic, chopped¾ cup panko, plus more for topping¼ cup finely chopped fresh parsleyFinely grated zest of 1 lemon6 ounces raclette cheese, cut into about 30 half-inch cubes 1. Preheat the oven to 350˚. Set a rack on a rimmed baking sheet. Toss the mushrooms with the olive oil; season with salt and pepper. Arrange stem-side down on the rack. Bake until tender, about 30 minutes. 2. Meanwhile, melt the butter in a medium skillet over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the panko and cook, stirring occasionally, until golden, about 5 minutes.…

ACTIVE: 25 min l TOTAL: 50 min l MAKES: 16 ½ pound ricotta cheese2 ounces provolone cheese, grated2 ounces pecorino romano cheese, grated1 large egg2 tablespoons chopped fresh basilKosher salt and freshly ground pepper1 sheet frozen puff pastry, thawedUnsalted butter, melted, for brushingSesame seeds, for sprinklingMarinara sauce, warmed, for serving 1. Preheat an air fryer to 375˚. Line a baking sheet with parchment paper. Mix the ricotta, provolone, pecorino, egg, basil and 1 teaspoon each salt and pepper in a bowl. 2. Gently roll out the puff pastry just to flatten and remove the creases, then slice into 16 equal squares. 3. Working with 1 square at a time, dollop a tablespoonful of the cheese mixture on top. Lightly brush the edges with melted butter, then fold in half to…

ACTIVE: 30 min l TOTAL: 35 min l MAKES: about 50 1 7-ounce tube almond pasteGrated zest of 1 orange, plus 3 tablespoons orange juice1 teaspoon pure vanilla extract1 11-ounce pound cake, crumbled½ teaspoon almond extractRed, yellow and green food coloring12 ounces semisweet chocolate, chopped1 tablespoon vegetable shortening 1. Pulse together the almond paste, orange zest and juice and vanilla extract in a food processor until combined. Add the crumbled pound cake and almond extract, then pulse to combine. 2. Divide the mixture into 3 equal portions and tint each separately with food coloring; you will have 3 separate portions of red, yellow and green. Pat each portion into a 5½-inch square, then stack the squares on top of one another. Cut the stack into ¾-inch squares. 3. Put the…

HOW TO MAKE THE CHILI MIX Combine the following spices in a small plastic bag. • 2 tablespoons chili powder• 2 teaspoons smoked paprika• 2 teaspoons dried oregano• 1½ teaspoons ground cumin• ⅛ teaspoon cayenne pepper• 1 teaspoon kosher salt• 1 teaspoon ground black pepper Layer these ingredients in a larger plastic gift bag, then include both bags with your gift. • ¾ cup dried black beans• ¾ cup dried red kidney beans• ¾ cup dried pinto beans• 1½ teaspoons freeze-dried garlic• 1 tablespoon freeze-dried red onion• 1 tablespoon freeze-dried spring onions• 1 tablespoon freeze-dried jalapeño• 2 dried bay leaves Bean Chili Heat ¼ cup vegetable oil in a Dutch oven over medium-high heat. Stir in the contentsof the small spice bag and cook 30 seconds. Add the rest of…

$12 Pasta Bandana harproseshop.etsy.com It comes in five sizes to fit a variety of furry necks. $20 Cheese Scratching Box vetreskanyc.com Cats will have the best time playing in a corrugated cardboard wedge of cheese. $29 ID Tags For 1; trillpaws.com Engrave up to three lines of info on the flip side of these collar charms. $14 Modernbeast Peppermints Toy For 3; petco.com Keep playtime fresh for a kitty with these felted finds. $27 Cherry Bowls store.moma.org The bowls are tilted to make chowing down easier for cats and dogs. $39 Sriracha Hoodie printedthreadsco.etsy.com This outerwear can turn any dog into hot stuff.…

When the holidays arrive and there’s so much to do, I always look for things to serve that I know I can nail without any stress. Bread puddings are great as a side dish (my Mushroom & Leek Bread Pudding from Barefoot Contessa Foolproof is one of my favorites!), but they’re also so delicious for dessert. This version is made with the Italian sweet bread panettone: It’s easy to find in grocery stores this time of year, and it’s a perfect base for bread pudding. I toast it a little, then top it with a sweet custard made with vanilla and orange zest. You can assemble it early in the day, refrigerate and bake it right before your guests arrive. There’s nothing like the smell of warm bread pudding coming out…

RECIPES FROM FOOD NETWORK KITCHEN Beef The end of a rib roast will always be more well done than the center, so you’ll have pieces to suit all tastes! ROSEMARY-SALTED STANDING RIB ROAST ACTIVE: 35 min l TOTAL: 3 hr l SERVES: 8 to 10 1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher3 cloves garlic, thinly sliced Kosher salt1 tablespoon black peppercorns⅓ cup fresh rosemary leaves (from 3 sprigs)2 bay leaves3 tablespoons extra-virgin olive oil 1. Remove the beef from the refrigerator 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425˚. Using a paring knife, make deep slits all over the roast and between the ribs; insert a garlic slice into each slit and…

Tune in to watch The Elf on the Shelf: Sweet Showdown, Food Network’s new holiday competition show, on Sundays at 8 p.m. ET. GINGERBREAD SPICE CHOCOLATE CHIP COOKIES ACTIVE: 30 min l TOTAL: 45 min (plus cooling) l MAKES: about 24 2 sticks unsalted butter, at room temperature1¼ cups packed dark brown sugar½ cup granulated sugar2 large eggs2 teaspoons pure vanilla extract2 teaspoons molasses2½ cups all-purpose flour2 teaspoons gingerbread spice1 teaspoon baking soda1 teaspoon salt2 cups milk chocolate chips Coarse sugar, for sprinkling 1. Preheat the oven to 375˚ and line 3 baking sheets with parchment paper. Beat the butter and both sugars together in a large bowl with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, vanilla and molasses. Whisk…

everyone needs a mentor, and Holiday Baking Championship winner Dru Tevis found his at a Rehoboth Beach, DE, restaurant where he bartended after college. “I told the chef I enjoyed baking and she let me make desserts,” he says. Dru went on to become a pastry chef—and earn a spot competing for the Baking Championship title, where he found new mentors in judges Duff Goldman, Carla Hall and Nancy Fuller. After the Hanukkah ugly-sweater challenge, he says, “Nancy told me that she and Carla boxed up my dessert to take home!” He dedicated his semifinals creation—this margarita-inspired Key lime tart—to his husband Chase because they served the drink at their wedding in Mexico. When Dru won the $25,000 grand prize last season, he and Chase knew exactly what to do…

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 6 to 8 ¼ cup low-sodium soy sauce¼ cup mirin1 tablespoon dashi powder½ teaspoon superfine sugar1 acorn squash2 cups all-purpose flour, plus more as needed2 tablespoons cornstarch1 teaspoon kosher salt3 cups seltzerVegetable oil, for frying 1. Make the dipping sauce: Stir together 1 cup warm water, the soy sauce, mirin, dashi powder and sugar; set aside. 2. Trim, halve and seed the acorn squash, then slice crosswise ⅛ inch thick. Whisk together the flour, cornstarch, salt and seltzer. (The mixture should resemble loose pancake batter; add up to ½ cup more flour as needed.) 3. Heat 3 inches of vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350˚. Working in batches, dip the squash in…

ACTIVE: 20 min l TOTAL: 50 min l MAKES: about 30 Cooking spray3 large egg whites½ cup sugar1 teaspoon peppermint extractPinch of salt1 14-ounce bag sweetened shredded coconut4 ounces white chocolate, chopped1 tablespoon coconut oilChopped candy canes, for sprinkling 1. Preheat the oven to 325˚ and coat a baking sheet with cooking spray. Whisk together the egg whites, sugar, peppermint extract and a pinch of salt in a medium bowl; fold in the coconut. 2. Drop packed tablespoonfuls of the coconut mixture onto the prepared baking sheet. Bake until the macaroons are golden, 25 to 30 minutes. 3. Combine the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted; let cool slightly. Dip the tops of the macaroons in the white chocolate, then…

ACTIVE: 20 min l TOTAL: 40 min l SERVES: 8 to 10 1 tablespoon unsalted butter, plus more for the pan1½ cups sugar¾ cup dark corn syrup1 cup water2 cups salted peanuts2 teaspoons baking soda2 teaspoons gingerbread spice 1. Butter a rimmed baking sheet; set aside. 2. Bring the sugar, corn syrup and 1 cup water to a boil in a medium saucepan, stirring occasionally. Cook until a candy thermometer registers 260˚. Stir in the peanuts and butter, then continue to cook, stirring constantly, until the thermometer registers 300˚. Stir in the baking soda and gingerbread spice. Pour onto the prepared baking sheet and spread into an even layer. Let cool completely, then break into pieces.…