2017-11-29 / Entertainment

Helpful Holiday Recipes for the Home Chef


Dessert in a Snap After spending hours preparing appetizers, drinks and the main course for holiday gettogethers, many hosts are ready to call it quits in the kitchen. However, that won’t stop guests from getting those late cravings for a tasty treat. If you’re looking for a reprieve from being the lead chef, go for a quick dessert like these Gingersnap cookies, which take just 10 minutes to bake and can leave hosts with more time to mingle. For more quick, nutritious recipes for every meal, visit AICR.org. Dessert in a Snap After spending hours preparing appetizers, drinks and the main course for holiday gettogethers, many hosts are ready to call it quits in the kitchen. However, that won’t stop guests from getting those late cravings for a tasty treat. If you’re looking for a reprieve from being the lead chef, go for a quick dessert like these Gingersnap cookies, which take just 10 minutes to bake and can leave hosts with more time to mingle. For more quick, nutritious recipes for every meal, visit AICR.org. With everything that goes into creating a full holiday menu for guests of different ages and palates, taking on that task can be a challenge for any host. However, simple recipes that please the masses can help make life easier for home chefs.

From the main dish all the way to dessert, plus the drinks in-between, put these recipes to the test to help make your holiday gathering a breeze. Put your adult guests at ease with a cranberry-flavored cocktail, followed by a main course made sweet thanks to this turkey brine. As things come to a close, finish off any leftover appetites with a quick cookie recipe.

To help make your holiday hosting easier, find more tips and recipes at Culinary.net.

Cranberry
Cocktail Cravings

If holiday cocktails are on your
menu, give guests a twist on
a classic with this Cranberry
Moscow Mule made with
Nemiroff Original Vodka. This
premium vodka is bold with a
smooth, full-bodied finish that
hints of citrus and fruit. Combined
with cranberry juice and ginger
beer, it’s an ideal holiday cocktail.
Find more holiday cocktail
options at nemiroff.vodka.

Cranberry Moscow Mule

1 part Nemiroff Original Vodka
1 part cranberry juice cocktail
2 parts ginger beer
1 tablespoon lime juice
ice
orange wedges, for garnish (optional)
fresh cranberries, for garnish (optional)
rosemary sprigs, for garnish (optional)
Pour vodka, cranberry juice cocktail, ginger beer
and lime juice into copper mug filled with ice.
Gently stir to combine.
Garnish with orange wedges, fresh cranberries
and rosemary sprigs, if desired.

A Sweeter Centerpiece

A holiday meal is only complete with
the centerpiece of the table: a tender
turkey that side dishes and desserts can
complement for guests of all palates.
For a new twist on a holiday classic,
add some sweetness to your main
course with a Sweet Tea Turkey Brine,
featuring Milo’s Famous Sweet Tea.
It’s freshly brewed from real tea leaves
using simple, quality ingredients free
from preservatives, colors or added acids.
The family- and certified women-owned
business offers a multitude of beverages,
all with the same dedication to quality

and excellence. Find more information
and recipes at drinkmilos.com.

Milo’s Sweet Tea Turkey Brine

Prep time: 20 minutes
Cook time: 15-20 minutes per pound
1 gallon Milo’s Sweet Tea
1 cup kosher salt
3 large sweet onions, quartered
4 lemons, sliced
8 garlic cloves, peeled
5 sprigs rosemary
10 cups ice
1 turkey
In large stock pot over medium heat,
combine tea and kosher salt. Stir

frequently until salt is dissolved. Add
onion, lemon, garlic and rosemary.
Remove from heat and let cool to
room temperature.
When brine has cooled, pour into
food-grade, 5-gallon plastic container.
Stir in ice.
Wash and dry turkey. Remove innards.
Place turkey, cavity-side up, into brine,
making sure cavity gets filled. Cover and
place bucket in refrigerator overnight.
Heat oven to 350 F.
Remove turkey from brine, draining
excess, and pat dry. Discard excess brine.
Cook turkey 15-20 minutes per pound,
or until internal temperature reaches
165 F on instant-read thermometer,
reserving drippings for gravy.

Gingersnaps
Reprinted with permission from the
American Institute for Cancer Research
Yield: 24 cookies
3/4 cup unbleached all-purpose flour
1/2 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground black
pepper
1/4 teaspoon salt
1/3 cup dairy-free butter shortening
sticks
1/2 cup sugar, plus 2 tablespoons,
divided
2 tablespoons unsulphured molasses
1 large egg white
Glaze (optional):
1/3 cup confectioners' sugar
2 teaspoons fresh lemon juice
Heat oven to 350 F.
In mixing bowl, whisk flours, baking
soda, ginger, cinnamon, pepper and salt.
In separate bowl, use electric mixer on
medium-high speed to beat shortening sticks
with 1/2 cup sugar 2 minutes. Add molasses
and egg white; beat 3 minutes. Set mixer
on low speed and mix in dry ingredients to
combine. Don’t over-mix. Batter will form
soft ball.
Place remaining sugar in wide, shallow
bowl. Pinch about 1 tablespoon batter and
roll it between palms, forming 1-inch ball.
Place ball in bowl with sugar and roll to
coat then place on light-colored, ungreased
baking sheet. Repeat, spacing balls 2 inches
apart. Discard leftover sugar. Using bottom
of a glass, press to flatten each ball into
1-by-3-inch disks.
Bake cookies 10 minutes.
To make glaze, if desired: While cookies
bake, in small bowl, combine confectioners'
sugar with lemon juice, mixing until sugar
is completely dissolved.
When cookies are done, immediately
use spatula to transfer to wire cooling
racks. Using tip of knife, spread 1/4
teaspoon glaze on top of each warm
cookie. Cool completely.
Note: Can be stored in cookie tin up
to 1 week.

Return to top