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Making Holiday Memories

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Crown Roast With Sourdough Dressing
Bourbon Honey-Glazed Ham
Holiday Champagne

(Family Features) - Holiday entertaining is all about making memories for family and friends, creating new traditions and revisiting those you look forward to year after year. Even the busiest person can host a holiday gathering to remember - with a little help from life and style expert Sandra Lee. As a television host and best-selling author of 13 cooking and entertaining books, Lee offers a time-saving, "Semi-Homemade" approach. Lee's formula of 70 percent readymade items and 30 percent custom touches makes holiday entertaining eminently doable, from elegant tablescapes to signature drinks, do-ahead main dishes and celebratory desserts.

To keep the holidays spirited, festive champagne cocktails are as easy as pouring bubbly into cranberry juice - don't forget that swizzle stick of fresh cranberries! Your holiday ham can look especially appetizing with an easy, stir-together marmalade glaze. A crown roast is perfectly adorned with a special savory sourdough and sweet Italian sausage stuffing. Store-bought angel food cakes can be customized for Hanukkah or a Nutcracker themed party with prepared frosting, food coloring, flavored extracts and seasonal decorations.

In her books and on her Web site, Lee shares stress-free secrets for fabulous food, drinks and d├ęcor with dozens of quick and easy ideas to replicate at home. For more entertaining tips, holiday recipes and seasonal tablescape ideas visit www.semihomemade.com.

Made From Scratch

A Memoir

Making the best from what you have is a hallmark of Sandra Lee's "Semi-Homemade" style. In a revealing new memoir, "Made From Scratch," she tells how she lived that idea - overcoming a childhood of poverty and neglect and eventually capitalizing on skills she gained as a child homemaker for her four younger siblings. It was at this young age of 12, when Sandra had to budget her family's monthly welfare checks and frugally shop with their allotment of food stamps. Through a series of challenges, Sandra painfully discovered that we are all responsible for the choices we make in life.

With a gritty resolve and make-do skills she learned as a child, she became a millionaire by the time she was 25, only to lose her fortune before the age of 30 and have to start all over again. Sandra started Semi-Homemade and became dedicated to the plight of the over-extended homemaker, and has never looked back.

Lee's memoir is an uplifting story of determination and survival describing the worst and best of a true Cinderella life. Sometimes feisty but always sincere, "Made From Scratch" has all of the ingredients that make up the recipe of a courageous life and remarkable success.

Crown Roast With Sourdough Dressing

Crown Roast
  • 5 tablespoons Worcestershire sauce
  • 1 packet (1.2-ounce) green peppercorn marinade mix
  • 1 packet (1-ounce) zesty herb seasoning mix
  • 1 pork crown roast (7- to 8-pound)
Sourdough Dressing
  • 1/2 pound Johnsonville Italian sausage
  • 1 packet (0.9-ounce) onion mushroom soup mix
  • 1 can (16-ounce) fat-free, low-sodium chicken broth
  • 1 can (10-ounce) condensed golden mushroom soup
  • 6 cups sourdough croutons
  • 1/3 cup chopped, fresh Italian parsley leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • Salt and pepper

    1. Preheat oven to 325°F.
    2. For crown roast, in shallow roasting pan, combine Worcestershire sauce, green peppercorn marinade mix and herb seasoning mix. Place crown roast, bone ends up, in pan. Wrap bone ends with aluminum foil to prevent browning too quickly. Using pastry brush or spoon, coat entire meat surface with sauce mixture. Transfer pan to oven and roast, uncovered, 20 to 25 minutes per pound of meat (2 1/2 to 3 1/2 hours).
    3. For sourdough dressing, in large nonstick skillet over medium heat, brown sausages. Add soup mix, broth and soup. Stir in croutons, parsley, thyme and marjoram. Season to taste with salt and pepper.
    4. Remove roast from oven about 45 minutes before it is done. Fill cavity with sourdough dressing. Return roast to oven and cook remaining 45 minutes. Transfer roast to platter and remove foil from bone ends.

Preparation Time
30 minutes

Bake Time
2 1/2 to 3 1/2 hours

Servings 10 to 12

Notes, Tips & Suggestions
Tip: Bake any extra stuffing in a separate dish alongside roast for remaining 45 minutes.

Bourbon Honey-Glazed Ham

  • 1 cup clover honey
  • 2/3 cup bourbon or other whiskey
  • 1/2 cup orange marmalade (100% fruit)
  • 1/3 cup molasses
  • 1 whole (5-pound) bone-in smoked ham, fully cooked
  • 1/8 cup whole cloves

    1. Preheat oven to 350°F.
    2. In medium saucepan over low heat, heat honey, bourbon, marmalade and molasses 15 minutes or until reduced by half, stirring occasionally. Set aside.
    3. With sharp knife, cut diamond pattern into fatty part of ham. Stud whole cloves in center of each diamond.
    4. Spread half of bourbon glaze over ham. Roast, uncovered, 30 minutes. Baste occasionally with remaining glaze and continue to roast another 15 minutes. Let ham stand 20 minutes before slicing.

Preparation Time
15 minutes

Cook Time
1 hour - Stand Time: 20 minutes

Servings 10 to 12

Notes, Tips & Suggestions
Tip: When measuring honey and molasses, spray measuring cup with nonstick cooking spray to easily remove from cup.

Holiday Champagne

  • 1 part champagne, chilled
  • 1 part cranberry juice, chilled
  • Fresh cranberries, for garnish

    1. Fill champagne flute halfway with chilled cranberry juice; fill the rest of flute with champagne (adjust to your preference). Garnish with cranberries.

Servings: 1

SOURCE: Sandra Lee

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