Season Up Your Holidays!
Food is arguably one of the best parts of the holiday season. It brings us together, allows us to share with one another and nourishes our relationships. You probably have some of your own family recipes, but if you’re up for adding a little something new, here are a few of seasonally (and seasoned) favorites.
Everybody has a slightly different way of preparing their holiday bird, but here’s one tip that never fails and won’t mess with your family’s particular recipe. This is commonly known as brining.
• Wash your turkey in water.
• Smother the bird in kosher salt, inside and out.
• Leave it in the fridge for three to four hours.
• Rinse in sink, thoroughly.
• Prop it up in a large pan in the fridge overnight.
• Season and cook the way you way you normally do.
This prep results in a tender and flavorful main dish that might just become a tradition.
On the Side
You can dress up your veggies in holiday finery with this delicious side from delish.com. It’s easy and healthy, too.
Roasted Brussels & Carrots
• 3/4 lb. Brussels sprouts, trimmed and halved
• 2 large carrots, peeled and sliced into 1/2” pieces
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• 1 tsp. chopped rosemary leaves
• 1 tsp. chopped thyme leaves
• 1/2 c. toasted pecans
• 1/2 c. dried cranberries
• Kosher salt
• Freshly ground black pepper
1. Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
2. Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
3. Before serving, toss roasted vegetables with pecans and cranberries.
From Food & Wine comes a twist on the kid’s favorite Rice Krispies Treats. These are make ahead and all grown up.
Dulce de Leche Crispies
• 3/4 cup crispy rice cereal
• 1 1/2 teaspoons vegetable oil, plus more for coating
• 3 1/2 ounces blanched sliced almonds (1 1/4 cups)
• 5 tablespoons Dulce de Leche at room temperature, plus more for topping
• Salt to taste
1. Preheat the oven to 350°. In a small bowl, toss the rice with 1 teaspoon of the vegetable oil. Spread the oiled rice in an even layer on a large nonstick rimmed baking sheet. Bake until the rice is very crisp, about 10 minutes. Transfer to a plate and let cool to room temperature.
2. In a large bowl, mix the sliced almonds with the toasted rice. Using a rubber spatula, blend in the 5 tablespoons of Dulce de Leche and the remaining 1/2 teaspoon of oil, stirring well to coat the rice and almonds thoroughly.
3. Lightly oil 2 large nonstick rimmed baking sheets. Scoop rounded tablespoons of the rice-almond mixture onto the pan and gently flatten them into 2 1/2-inch-wide disks. Lightly sprinkle the crispies with salt. Bake them until they are lightly browned, about 15 minutes.
4. Let the Dulce de Leche Crispies cool on the baking sheets for 1 minute. Using a spatula, carefully transfer them to a platter to cool completely. Dollop each one with 1/4 teaspoon of the remaining Dulce de Leche and serve.