Whipped Goat Cheese Salsa Dip
(Family Features) Pairing an easy, delicious appetizer with the perfect wine doesn’t have to be as difficult as it sounds. When you’re ready to elevate your home entertaining, turn to a simplistic recipe featuring fresh, bold flavors.
Developed by sommelier and founder of “The Lush Life,” Sarah Tracey, this Whipped Goat Cheese Salsa Dip is part of her “Dips and Sips” partnership with Fresh Cravings, makers of authentic-tasting chilled salsas offering a vibrant alternative to soft, dull blends of jarred salsa, flavor-filled hummus, plant-based vegan dips and veggie-packed creamy dips.
“When I entertain at home, I’m always looking for ways to impress my friends with fresh, creative bites I can pair with wine,” Tracey said. “My favorite hack is finding great products with high-quality ingredients then creating simple, elevated ways to serve them. The less time I spend in the kitchen, the more time I get to spend with my guests.”
Ready in just 15 minutes and paired with a rosé, this savory recipe provides an ideal way to satisfy guests without spending too much time in the kitchen. Plus, with goat cheese at the heart of the dip, it’s a delicious way to capitalize on trendy butter boards with an approachable main ingredient.
Visit FreshCravings.com to discover more entertaining-worthy recipes and pairing ideas.
Watch video to see how to make this recipe!
Whipped Goat Cheese Salsa Dip
Recipe courtesy of Sarah Tracey
Total time: 15 minutes
- 1 goat cheese log (8 ounces), softened at room temperature
- 1 pinch sea salt
- 1/2 cup heavy cream
- Fresh Cravings Chunky Salsa, Mild
- 1/2 cup toasted pine nuts (optional)
- 1 bunch fresh parsley, chopped (optional)
- crackers, chips or vegetables
- 19 Crimes Snoop Dogg Rosé
- In food processor or blender, blend goat cheese with sea salt and 2 tablespoons heavy cream. If mixture is too firm, add cream little by little while pulsing blender until light, fluffy consistency is reached.
- Spread whipped goat cheese into shallow serving dish or onto board.
- Top with salsa.
- Garnish with toasted pine nuts and fresh parsley, if desired.
- Serve with crackers, chips or veggies. Pair with rosé.
Source: Fresh Cravings
Welcome the World to Holiday Gatherings
(Family Features) The traditional dishes served year after year at your family’s holiday gatherings may bring comfort and a sense of nostalgia, but you can open your loved ones up to a whole new world by incorporating recipes from around the globe.
People of all different cultures across the Earth are often connected by food, whether it’s a classic holiday dish or a unique take on a traditional dish, like this raisin-infused Challah. While the dishes themselves may drastically differ, using similar ingredients can be a unifying thread.
For those looking to pull off worldly cuisines this holiday season, consider a familiar and nearly universal ingredient like raisins, an innovative and delicious addition incorporated in culturally diverse dishes. On top of their versatile flavor, Sun-Maid Raisins offer a better-for-you whole fruit option with no added sugar per 1/4-cup serving.
Consider these global recipe ideas enjoyed at holiday gatherings around the world.
- Apple Strudel: Quite possibly one of the most famous German desserts of all, raisins add a delicious chewiness to this traditional strudel.
- Lebkuchen: A traditional German cake similar to gingerbread that’s full of sweet spices, walnuts, dates and raisins.
- Cuccidati Siciliani: Typically at their most popular during the holiday season, these Italian fig cookies feature raisins inside the deliciously fruity filling.
- Panettone: Also a holiday favorite, Panettone is a towering round of sweet bread speckled with raisins, citrus and almonds.
- Fruitcake: Traditional fruitcake is chock-full of dried raisins, golden raisins, cherries, dates, pineapple and apricots soaked in dark tea overnight.
- Bread Pudding: This English staple uses stale bread, spices, sweetener and raisins to create a dense and delicious cake.
- Cinnamon-Raisin Rugelach: These flavorful pastries are characterized by a melt-in-your-mouth cheese-based dough with a sweet cinnamon, raisin and walnut filling.
- Christopsomo: Considered sacred in many Greek households and translating to “Christ’s Bread,” this revered dish is usually prepared the day before Christmas Eve and is served with nothing but bare hands at the table. Raisins, nuts, cinnamon, cloves and nutmeg are all found throughout the loaf.
- Ghapama: A baked pumpkin stuffed with partially cooked rice, raisins, nuts, cinnamon and honey.
- Irish Soda Bread: The cakey texture of this Irish favorite is complemented by sweet, chewy raisins throughout the loaf.
Visit SunMaid.com to find more recipes perfect for holiday gatherings.
Crown Raisin Challah
Yield: 3 loaves
- 2 envelopes (1/4 ounce each) active dry yeast
- 1/2 cup sugar
- 1/4 cup honey
- 3 cups warm water
- 2 teaspoons cinnamon
- 1/3 cup olive oil
- 2 extra-large eggs, plus 3 egg yolks
- 2 tablespoons kosher salt
- 1 cup Sun-Maid raisins
- 3 cups bread flour
- 6 1/2 cups all-purpose flour
- 2 extra-large eggs
- 2 tablespoons sugar
- To make dough: In big bowl, mix yeast, sugar, honey and warm water. Let yeast bloom about 7 minutes.
- Add cinnamon, oil, eggs, egg yolks and salt. Mix well. Add raisins. Add flours and mix until sticky. Dough should be creamy yellow.
- Turn dough out onto floured surface and knead 12-15 minutes, or until smooth. Oil bowl, place dough back in bowl and cover tight with plastic wrap. Let rise in warm place about 1 1/2 hours, or until doubled.
- Punch dough down, cover and let rise another 45 minutes. Punch down again and cut into three equal pieces. Let rest about 10 minutes then roll each piece into snakes about 30 inches long; taper at one end. Starting with thick end, roll each snake into spiral shape like snail shell. Use a little water and stick tapered end onto body of spiral. Mold into place with hands.
- Oil loaves lightly, cover with plastic wrap and let rise until poofy, about 25 minutes.
- Preheat oven to 375 F.
- To make egg wash: In small bowl, whisk eggs and sugar. Gently brush loaves with egg wash, taking care not to deflate them.
- Bake 45 minutes, or until loaves are golden. Let cool completely.
Photo courtesy of Getty Images (mother and daughter baking)
Put a Plant-Based Twist on Holiday Baking
(Family Features) Flavorful desserts are a staple of the holidays and the exciting, appetizing allure of new recipes can help elevate seasonal gatherings and create sweet memories. With near-endless options for celebrating the season, putting a plant-based twist on traditional recipes offers everyone the opportunity to indulge with decadent treats.
In seasonal sweets like Brulee Pumpkin Pie and No-Bake Chocolate Peanut Butter Cheesecake, an option like Country Crock Plant Cream can be used as a dairy-free substitute for heavy whipping cream. With 29% less saturated fat than dairy heavy whipping cream, it’s an easy 1:1 swap and is also soy-free, certified plant-based and 100% vegan, making it ideal to have on hand during holiday baking season. It’s all of the deliciousness of heavy cream, with none of the heaviness of dairy.
Visit CountryCrock.com for more delectable holiday dessert ideas.
Brulee Pumpkin Pie
Prep time: 45 minutes
Cook time: 1 hour
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 8 tablespoons Country Crock Plant Butter, cold and cut into cubes
- 2 tablespoons chilled vegetable shortening, cut into pieces
- 4 tablespoons ice water
- 1/2 cup maple syrup
- 1 tablespoon vanilla
- 1 can (15 ounces) pumpkin puree
- 1/4 cup coconut cream
- 1 cup Country Crock Plant Cream
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1/8 teaspoon ground clove
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- 3 tablespoons white granulated sugar
- 2 cups Country Crock Plant Cream, chilled
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- To make pie crust: Preheat oven to 350 F.
- In bowl of food processor, add flour, sugar and salt; pulse to combine. Add cold plant butter and shortening. Process about 10 seconds until it looks like coarse meal.
- With food processor running, add ice water. Process until mixture clumps together.
- On lightly floured surface, roll dough into 14-inch circle. Transfer to 9-inch pie dish. Lift edges and allow dough to drape into dish. Trim, leaving 1-inch overhang. Fold excess dough under and crimp edges.
- To make pumpkin filling: In medium saucepan over medium heat, add syrup and vanilla; warm about 2 minutes then remove from heat and set aside.
- In large bowl, combine syrup mixture, pumpkin, coconut cream, plant cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt and cornstarch; blend with hand mixer until smooth. Pour mixture into pie crust.
- Bake 1 hour. If crust starts to burn, cover edges with aluminum foil. The middle will still be jiggly.
- Cool at room temperature 30 minutes then cover and transfer to refrigerator to chill at least 5 hours or overnight.
- Before serving, sprinkle pie with white sugar and, using kitchen torch, brelee until sugar is melted and dark brown.
- To make whipped topping: Using electric hand mixer or stand mixer, whisk plant cream, powdered sugar and vanilla on high until mixture thickens and stiff peaks form.
- Slice and serve with whipped topping.
No-Bake Chocolate Peanut Butter Cheesecake
Prep time: 5-10 minutes
Cook time: 5 minutes
Total time: 6-7 hours
- Country Crock Plant Butter, for greasing
- 1 1/2 cups graham cracker crumbs
- 1/2 cup Country Crock Plant Butter, melted
- 2 packages (8 ounces each) dairy-free cream cheese, at room temperature
- 1 cup peanut butter
- 1 tablespoon vanilla extract
- 1/2 cup Country Crock Plant Cream
- 1 cup powdered sugar
- 1 stick Country Crock Plant Butter, cubed
- 1 cup semi-sweet chocolate chips
- Grease 9-inch pie dish with plant butter; set aside.
- To make crust: In medium bowl, combine graham cracker crumbs and melted plant butter; mix thoroughly.
- Add crust to greased pie dish and press firmly to bottom and sides; refrigerate.
- To make filling: In bowl of electric mixer, beat cream cheese until smooth and creamy.
- Add powdered sugar; beat until fully incorporated.
- Add peanut butter, vanilla extract and plant cream; beat until smooth and creamy.
- Pour filling into prepared crust and refrigerate 5-6 hours or overnight.
- To make chocolate ganache: In pan over medium heat, add plant butter cubes and chocolate; stir continuously.
- Spread chocolate ganache evenly on top of chilled cheesecake. Refrigerate at least 1 hour before slicing and serving.
Source: Country Crock Plant Cream
Fuss-Free Holiday Recipe Inspiration
(Family Features) Hosting holiday dinners can be stressful, even for the most seasoned home cooks. Between gift giving, cookie baking, home decorating and more, there’s often little time left to think through a festive feast for a hungry crowd of family and friends.
While the main entree and dessert are usually the first courses to be accounted for when planning, seasonal appetizers and sides can set your spread apart. Perfect for intimate gatherings or larger parties, a simple app like Cranberry Walnut and Brie Bites, filled with ingredients like Willow Tree Classic Chicken Salad and creamy Brie cheese, can leave guests anxiously awaiting the rest of the meal.
Round out your menu with must-have sides like potatoes. For example, a traditional French dish like Dauphinoise Potatoes are easy to make and feature a homemade butter and garlic sauce, thinly sliced potatoes and rich Gruyere cheese.
Once the hustle and bustle of the holidays are over, however, one of the last things many hosts want to do is cook another big meal. With an option like Willow Tree Chicken Pies, you can skip the hassle and get a meal on the table quickly.
For more easy hosting ideas and recipes, visit willowtreefarm.com.
Cranberry Walnut and Brie Bites
Prep time: 20 minutes
Cook time: 10-15 minutes
- 2 packages (17 ounces each) puff pastry
- 1 bag (12 ounces) fresh or frozen cranberries
- 1 cup sugar, plus additional, to taste
- 1 orange or lemon, zest only, cut into strips
- 2 tablespoons water
- salt, to taste
- pepper, to taste
- 1 container (7 1/2 ounces) Willow Tree Classic Chicken Salad
- 4 ounces Brie cheese, cut into 48 pieces
- 1/4 cup finely chopped walnuts
- 2 tablespoons minced fresh sage
- Heat oven to 375° F.
- Thaw puff pastry sheets according to package instructions. Once thawed, unfold into thirds.
- Cut each third into 12 equal squares to make 48 squares.
- Grease two mini muffin tins; press each puff pastry square into muffin cup.
- Bake 8-10 minutes; remove from oven and press center of each cup in with end of wooden spoon.
- While puff pastry is baking, prepare cranberry sauce. Add bag of cranberries into saucepan. In pan over low heat, combine sugar, one strip orange or lemon zest and water; cook, stirring occasionally, until sugar dissolves and cranberries are soft, about 10 minutes. Increase heat to medium and cook until cranberries burst, about 12 minutes. Reduce heat to low. Add sugar, salt and pepper, to taste; let cool slightly and reserve.
- Fill center of each puff pastry cup with chicken salad, 1/2 teaspoon cranberry sauce and one piece Brie cheese.
- Bake 5-7 minutes, until Brie is melted.
- Top with chopped walnuts and minced sage. Serve warm.
Prep time: 20 minutes
Cook time: 30-45 minutes
- 8 ounces potatoes
- 1 tablespoon butter
- 1 large clove garlic
- 1/2 cup heavy cream
- 1 ounce Gruyere cheese, for garnish
- Heat oven to 350° F.
- Peel and finely slice potatoes.
- Add butter to saucepan and melt. Finely mince garlic and add to saucepan; saute gently until garlic is pale golden color.
- Add cream to saucepan and bring to rapid simmer but do not boil.
- In oven-safe dish, arrange slices of potato in even layers.
- Pour warm cream over potatoes slowly, allowing to seep between layers without overflowing dish.
- Top generously with sliced Gruyere cheese and place in oven, 30-45 minutes per portion. When done, potatoes should be golden-brown on top, bubbling at edges and a knife should slide easily into center.
Note: Recipe can be multiplied for additional servings.
Photo courtesy of Getty Images (Dauphinoise Potatoes)
Source: Willow Tree
A Fitting Snack for Holiday Festivities
(Family Features) The to-do list for holiday hosts seems to be a never-ending one, starting with planning, guest lists and preparation then ending with goodbyes and cleanup. The hours of work that go into a festive get-together are almost always worth it in the end, and family members surely appreciate the hospitality – especially when it comes to food.
When hosting for the holidays, it can be a challenge to accommodate all of your guests’ favorite tastes while factoring in dietary preferences and restrictions. Building out a balanced menu, like other parts of hosting, starts with devising a thought-out plan.
To help accomplish this task without cooking up personal dishes for everybody in the house, consider these simple tips:
- Request that guests RSVP. Assuming you have a basic understanding of which friends and family members adhere to special diets, knowing exactly who is coming can be a major help before heading to the store.
- Think back to past festivities. Try to remember which dishes were hits at last year’s party, and which ones were hardly touched. Maybe the appetizers that disappeared in a flash will be good ideas to repeat this year.
- Create dishes that fit (almost) everyone. While you can’t control guests’ flavor preferences, it is possible to whip up snack trays, main courses, desserts and more that fit a multitude of dietary restrictions. For example, these Bacon, Baked Brie and Cranberry Holiday Melts feature Crunchmaster Multi-Grain Crackers for a gluten-free, non-GMO, low-sugar, tasty crunch. Because they’re made with wholesome ingredients, these simple snacks are crafted to fit nearly every healthy lifestyle. Plus, if multiple family members adhere to vegetarian lifestyles, you can simply omit the bacon.
- Add “warning” labels. Despite your best efforts, it can be nearly impossible to create foods every single person can enjoy. If you make a dish containing a common allergen, such as peanuts, simply place a card next to the bowl, tray, plate or pan that informs guests of the ingredients included.
For other recipes, coupons, tips and nutritional information, visit crunchmaster.com.
Bacon, Baked Brie and Cranberry Holiday Melts
Prep time: 10 minutes
Cook time: 5 minutes
- 24 Crunchmaster Multi-Grain Crackers, Sea Salt flavor
- 24 small slices Brie cheese
- 1/4 cup prepared cranberry sauce
- 2 slices bacon, cooked and crumbled
- Heat broiler to high and position rack in center of oven. Arrange crackers in single layer on foil-lined baking sheet.
- Top each cracker with slice of Brie, 1/2 teaspoon cranberry sauce and sprinkle of bacon. Broil 1-2 minutes, or until cheese is melted.
Tip: For vegetarian option, substitute chopped hickory-smoked almonds or pecans for bacon.
Nutritional information per serving: 200 calories; 13 g fat; 7 g saturated fat; 45 mg cholesterol; 350 mg sodium; 11 g carbohydrates; 1 g fiber; 4 g sugar; 10 g protein.
Holiday Pairing Perfection
Festive flavors and seasonal sips
(Family Features) The holidays are the perfect time to gather with friends and family to celebrate the season.
Take the stress out of hosting by shopping at a store like ALDI for your holiday must-haves, including everything from food and wine to holiday decor and even gifts for nearly anyone on your list, helping you to save time and money.
Toast to the holidays with an impressive appetizer spread, paired with award-winning wines, with recipes like Cranberry Shrimp Ceviche Cups paired with the creamy and tropical taste of William Wright Chardonnay. Or whip up quick and easy Party Poppers made with dates, Brie cheese and bacon to mesh with the fruit, vanilla and spicy fall notes of Peaks & Tides Cabernet Sauvignon.
Blue Cheese and Walnut Mousse provides a savory finish when matched with La Rue Côtes de Provence Rosé and its hints of lavender, rosemary and thyme. Finally, add a little something sweet to your spread by pairing the refreshingly ripe Landshut Riesling with a festive Gingerbread Trifle.
Find more holiday recipes and shopping solutions at ALDI.us .
Blue Cheese and Walnut Mousse
Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 10 servings
- 2 tablespoons Simply Nature 100% Pure Avocado Oil
- 3 large yellow onions, sliced
- 5 ounces Happy Farms Preferred Blue Cheese Crumbles
- 8 ounces Happy Farms Cream Cheese
- Stonemill Ground Black Pepper, to taste
- 1 cup Friendly Farms Heavy Whipping Cream
- 8 ounces Southern Grove Chopped Walnuts, divided
- 5 cucumbers, thinly sliced
- In large pan, heat oil and saute onions until brown and caramelized.
- In food processor, combine blue cheese crumbles and cream cheese. Process until smooth. Season with pepper, to taste.
- In medium bowl, using hand mixer, whisk cream until soft peaks form. Fold in cheese mixture and 4 ounces chopped walnuts.
- Top cucumber slices with mousse, caramelized onions and remaining chopped walnuts. Finish by grinding black pepper over top for garnish.
- Pair each serving with glass of La Rue Cotes de Provence Rosé.
Tip: Mousse can also be served as a dip with baguette slices.
Recipe courtesy of the ALDI Test Kitchen
Prep time: 20 minutes
Yield: 12 servings
- 1 package (3.4 ounces) Baker’s Corner Vanilla Pudding
- 1 3/4 cups Specially Selected Premium Eggnog
- 1/2 teaspoon Stonemill Pumpkin Pie Spice
- 7 ounces Café Bistro Soft Gingerbread, crumbled, divided
- 1 1/4 cups Friendly Farms Whipped Topping, divided
- 1 cup Berryhill Apple Butter, divided
- 2 teaspoons Stonemill Ground Cinnamon
- Whisk vanilla pudding mix and eggnog. Add pumpkin pie spice and beat 2 minutes. Chill in refrigerator 10 minutes.
- In large glass bowl, layer one-third of gingerbread cookies, one-third of pudding, one-third of whipped topping and 1/2 cup apple butter; repeat two more times.
- The third layer will end with whipped topping. Garnish with cinnamon.
- Chill in refrigerator 2 hours.
- Pair each serving with glass of Landshut Riesling.
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 36 poppers
- 8 ounces Southern Grove Pitted Dates
- 4 ounces Specially Selected Brie Cheese Round
- 6 ounces Southern Grove Slivered Almonds
- 1 1/2 pounds Specially Selected Thick Sliced Hickory Bacon
- 2 teaspoons Stonemill Ground Black Pepper
- Heat oven to 375° F.
- Cut dates in half, lengthwise.
- Cut brie into bite-size pieces, about the size of peanuts.
- Place one piece of Brie and four almond pieces on each open date half. Place other half on top.
- Quarter bacon slices, wrap tightly around stuffed dates and secure with toothpicks. Sprinkle with pepper.
- Line baking sheet with foil and place wrapped dates on top. Bake 15 minutes, or until bacon is crispy. Serve warm.
- Pair each serving with glass of Peaks & Tides Cabernet Sauvignon.
Cranberry Shrimp Ceviche Cups
Recipe courtesy of Chef Kates, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour chill time
Cook time: 3 minutes
Yield: 16 ceviche cups
- 1 1/2 teaspoons Stonemill Iodized Salt, divided
- 16 ounces Specially Selected Black Tiger Shrimp, thawed
- 1 cup Southern Grove Dried Cranberries
- 1/2 red onion, roughly chopped
- 1/2 cup fresh parsley
- 1/2 jalapeno, roughly chopped
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 teaspoon Stonemill Crushed Red Pepper or Ground Black Pepper
- 1 teaspoon Stonemill Oregano
- 13 ounces Simply Nature Organic Tortilla Chips, for garnish
- 2 limes, cut into wedges, for garnish
- fresh cranberries, for garnish (optional)
- Bring medium pot of water to boil. Season with 1 teaspoon salt. Add shrimp and cook 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
- In food processor, combine dried cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp.
- Add lemon juice, lime juice, remaining salt, pepper and oregano. Stir to combine thoroughly. Refrigerate 1 hour.
- To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries, if desired.
- Pair each serving with glass of William Wright Chardonnay.
Holiday Inspiration for Every Occasion
(Family Features) The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great holiday celebration.
From hosting guests to kids returning home on winter break, the holiday season can require more planning than usual. Ensure you're prepared this year with a savory centerpiece staple like Smithfield Spiral Sliced Ham or a crowd-pleasing favorite like Bacon French Toast Bake, giving you more time to soak in the best parts of the season.
To keep the holiday season fresh and exciting, consider putting a twist on a classic, like adding sausage to a traditional side dish like Sausage and Ciabatta Stuffing. Available as links, patties and rolls, Smithfield's line of Fresh Breakfast Sausage is made using premium, high-quality pork to provide big flavor that can be enjoyed any time of day.
For more recipes and tips that can help make your holiday soiree a breeze, visit Smithfield.com/HolidayHub.
Bacon French Toast Bake
- 1 small loaf challah or brioche bread, cut into 1/2-inch-thick slices
- nonstick cooking spray
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup grated Gruyere cheese
- 1/3 cup maple syrup
- 1 teaspoon ground cinnamon
- 4 slices Smithfield Bacon, cooked and chopped
- 1/4 cup grated Swiss cheese
- 1/2 cup blackberries
- 1 teaspoon powdered sugar, for dusting
- Leave bread slices out, at room temperature, at least 3 hours, or until slightly stale.
- Generously coat 9-inch baking dish with nonstick cooking spray. Arrange bread, slightly overlapping.
- In large bowl, whisk eggs, heavy cream, milk, Gruyere cheese, maple syrup and cinnamon. Add chopped bacon, saving 2 tablespoons for later. Pour over bread in baking dish. With hands, press down on bread to submerge.
- Cover baking dish with plastic wrap. Refrigerate at least 5 hours, or overnight.
- Heat oven to 375 F. Remove plastic. Sprinkle remaining bacon and Swiss cheese over top of bread mixture.
- Bake 45-50 minutes, or until golden brown and set.
- Top with blackberries and dust with powdered sugar before serving.
Sausage and Ciabatta Stuffing
- 1 large loaf ciabatta bread, cut into 1-inch cubes
- 4 tablespoons unsalted butter, divided
- 1 pound Smithfield Fresh Sausage Roll
- 1 cup carrots, diced
- 1 1/2 cups onion, diced
- 2 cups celery, diced
- 2 cups chicken broth
- 1/3 cup olive oil
- 2 tablespoons chopped parsley, plus additional for garnish
- 2 tablespoons chopped rosemary
- salt, to taste
- freshly ground black pepper, to taste
- Heat oven to 325 F.
- Bake ciabatta bread cubes until lightly toasted, about 15 minutes. Set aside. Increase oven temperature to 375 F.
- In skillet over medium-high heat, melt 1 tablespoon butter.
- Cook sausage, breaking meat into medium pieces, until browned, about 8-10 minutes. Transfer sausage to large bowl; set aside.
- Add remaining butter to skillet; cook carrots, onions and celery until soft, 5-7 minutes, and transfer to bowl with sausage.
- In large bowl, mix bread cubes, chicken broth, olive oil, parsley, rosemary and salt and pepper, to taste. Add vegetable and sausage mixture to bread cubes mixture and combine.
- Spread evenly in greased 9-by-13-inch baking dish. Bake until golden brown and bread is slightly crisp on top, 30-35 minutes.
- Garnish with additional parsley before serving.
Tip: Recipe can be made one day before and refrigerated overnight.
Go Beyond Pecan Pie this Holiday Season
(Family Features) When deciding which dishes to serve this year at holiday gatherings, consider going beyond traditional recipes and use beloved seasonal ingredients in new ways.
For example, while pecan pie is top of mind for many dessert-makers, it’s also a perfect time to make new dishes with an ingredient like pecans, also known as The Original Supernut. Naturally sweet and nutritious, the pecan lends itself to nearly endless holiday menu inspiration.
It hasn’t been an easy year for the pecan industry, but you can support American pecan growers and #PledgePecans – that’s a promise to add one more pecan-friendly recipe beyond the pie to your table this holiday.
To pledge, visit Americanpecan.com/PledgePecans and click on seasonal recipes or watch the Pecan-A-Thon, an entertainment variety show spotlighting the growers behind the Supernut and showcasing ways pecans can be enjoyed this holiday season.
Pecan-Crusted Prime Rib with Horseradish Cream Sauce
Horseradish Cream Sauce (optional):
- 1 cup low-fat sour cream
- 1/4 cup horseradish, grated
- 1 tablespoon Dijon mustard
- 1/2 lemon, juice and zest only
- 2 tablespoons fresh chives, finely sliced
- kosher salt, to taste
- fresh black pepper, to taste
- 1 boneless prime rib roast (8-10 pounds)
- 1 tablespoon, plus 1/4 teaspoon, kosher salt
- 2 teaspoons fresh black pepper, plus additional for pecan topping
- 1 cup raw pecan pieces
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons fresh thyme, chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 8 garlic cloves, divided
- 2 tablespoons Dijon mustard, divided
- To make Horseradish Cream Sauce: In small bowl, combine sour cream, horseradish, mustard, lemon juice and zest, and fresh chives; add salt and pepper, to taste. Sauce can be prepared 1 day ahead of time and refrigerated.
- Season prime rib with 1 tablespoon salt and pepper; let sit at room temperature 1 hour.
- To make pecan topping: Heat oven to 325° F. In food processor, process pecans, rosemary, thyme, breadcrumbs, butter, 2 cloves garlic, 1 tablespoon mustard, remaining salt and pepper until combined. Set aside.
- Cut small slits in fatty side of prime rib; stuff with remaining garlic. Rub remaining mustard over top of prime rib and apply pecan topping, making sure to press firm.
- Transfer prime rib to roasting pan. Place rib roast in lower-third of oven, insert digital probe thermometer in middle and loosely cover top of prime rib with foil so pecans don’t burn. Cook 1 1/2 hours, remove foil and continue cooking until internal temperature reaches 120° F.
- Allow prime rib to rest covered 30 minutes so juices can redistribute. Serve with Horseradish Cream Sauce, if desired.
Pecan Apple Stuffing
- Nonstick cooking spray
- 1 pound mild Italian sausage
- 1 tablespoon olive oil or pecan oil
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 12 ounces herb-seasoned cubed stuffing
- 2 cups tart apples, chopped
- 1 1/2 cups pecan halves
- 1 cup chicken broth, plus additional (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Heat oven to 350° F. Grease large casserole dish or 9-by-13-inch pan with nonstick spray. Set aside.
- In large skillet, brown sausage, breaking into crumbles. Drain on paper towels. Discard excess grease.
- In same pan over medium heat, add olive oil. Saute onions, celery and garlic 2-3 minutes, or until starting to soften and fragrant.
- In large bowl, mix sausage, onion mixture, stuffing cubes, apples and pecans.
- Add broth and stir to combine. If stuffing mixture remains dry, add additional broth as desired. Season with salt and pepper; stir to combine.
- Transfer stuffing to prepared baking dish. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes.
Source: American Pecan Council
Stress-Free Holiday Entertaining Tips
(Family Features) The holiday season is meant for spending quality time with friends and family, not stressing out over hosting. With some simple tips, you can cut down on hectic preparations while creating a memorable holiday full of food and fun guests can savor.
Consider these suggestions from the entertaining experts at Real California Milk:
Heading into your seasonal soiree with a plan in place can help avoid snafus. Make a shopping list of ingredients and decorations. Then put together a schedule a few days prior to the event to cover last-minute preparations.
Elevate Holiday Classics
Elevating classic appetizers is a simple way to savor the season. A trend on the rise, the Grazing Table starts with the table as the canvas, adds elements of the traditional cheese board then takes it to the next level with an arrangement of appetizers or brunch dishes and seasonal decor. Another way to lift your holiday spread is using high-quality, authentic ingredients like Real California Milk cheeses, made with milk from California dairy farm families, which are key ingredients in this Sweet Citrus and Spice Cheese Board.
Prepare Dishes and Decorations in Advance
Preparing for guests can be one of the most time-consuming aspects of hosting. Decorating at least a day ahead and setting the table the night before, for example, can help minimize stress. Welcome guests with holiday cheer and trendy decor like a virtual yule log made of melting cheese, complete with holiday music.
For more holiday inspiration and recipes like antipasto skewers and yogurt-pesto dip, queso fundido and cheese logs and bundts, visit realcaliforniamilk.com/recipes.
- Toma cheese, sliced
- natural almonds
- Real California aged cheddar, sliced
- Real California burrata cheese
- olive oil
- blue cheese
- Real California braided marinated string cheese
- dry salami, sliced
- premade antipasto skewers
- yogurt pesto dipping sauce
- Real California aged Gouda
- brie cheese
- Real California cheese log
- Real California cheese bundts
- dry jack cheese
- sweet red piquante peppers
- green California olives
- premade Real California queso fundido
- tortilla chips
- dark chocolate sea salt caramels
- dried citrus, such as oranges and lemons
- artisan bread, sliced
- On large board, plate or tray, arrange sliced toma cheese, almonds, prosciutto, salami and aged cheddar. In center, place burrata cheese and top with olive oil and herbs.
- On separate small plate, place blue cheese; crumble.
- On medium board, arrange braided string cheese and dry salami slices.
- On serving platter, arrange antipasto skewers around bowl of yogurt pesto dipping sauce.
- On separate small cheese board, place Gouda, brie cheese and cheese log.
- On slate, arrange cheese bundts. On separate plate, place dry jack cheese.
- In separate bowls, place piquante peppers and green olives.
- Arrange boards, plates, bowls and skillet of queso fundido on table, as desired.
- Fill blank spaces on table with breadsticks, tortilla chips, dark chocolate sea salt caramels, dried oranges, dried lemons and bread slices. Add floral arrangements and holiday decor for finishing touches. Complete table with cheese knives and spreaders.
Sweet Citrus and Spice Cheese Board
- Real California brie cheese
- black olives
- green olives
- dried oranges, sliced
- Real California pepper jack cheese sliced
- Real California burrata cheese
- honey, for garnish
- fresh herbs, for garnish
- To assemble cheese board: On large board, plate or tray, arrange brie cheese, olives, dried orange slices, sliced pepper jack cheese and almonds.
- On smaller board, arrange raspberries and blackberries around burrata cheese placed in center of board. Garnish cheese with honey and fresh herbs. Place smaller board into empty space on larger board.
Fast, Flavorful and Festive Holiday Dishes
(Family Features) From office potlucks and cocktail parties to family dinners and beyond, the mealtime celebrations during the holidays are endless. Whether you're serving as a host or bringing your signature dish to a get-together, these tips can help you own the holiday season without breaking a sweat:
- Stick with fewer, easy-to-find, high-quality ingredients.
- Look for products that help you cut down on time but don't skimp on flavor, like Smithfield Marinated Fresh Pork, which is pre-seasoned and comes in a variety of cuts and flavors.
- Sprinkle and decorate finished dishes with fresh, seasonal herbs for a festive touch.
To help get you inspired in the kitchen, try this recipe for Fresh Pork and Kalamata Flatbreads for a savory appetizer made with less than 10 ingredients, or Fresh Pork with Sweet Balsamic-Red Wine Reduction for a decadent main course you can have ready in just 30 minutes.
For more quick and easy holiday recipe ideas, visit SmithfieldRealFlavorRealFast.com.
Fresh Pork with Sweet Balsamic-Red Wine Reduction
Prep time: 5 minutes
Cook time: 25 minutes
- 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
- 1 tablespoon olive oil, divided
- 1/3 cup dry red wine
- 3 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 1 teaspoon chopped fresh rosemary
- Cut pork loin filet into 3/4-to-1-inch thick chops.
- In large, nonstick skillet over medium heat, heat 1/2 tablespoon olive oil.
- Cook half the pork chops 4-5 minutes on each side until internal temperature reaches 150° F. Remove pork chops from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining olive oil and pork chops.
- In same skillet, combine wine, vinegar and sugar. Bring to boil over medium-high heat; cook 3-5 minutes until slightly thickened, or until liquid is reduced to 1/4 cup.
- Serve pork chops drizzled with wine reduction and sprinkled with rosemary.
Fresh Pork and Kalamata Flatbreads
Prep time: 5 minutes
Cook time: 35 minutes
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin
- 1 tablespoon extra-virgin olive oil
- 1 can (13.8 ounces) refrigerated pizza crust dough
- 3/4 cup sliced sun-dried tomatoes in olive oil
- 1/2 cup sliced Kalamata olives, drained
- 1 teaspoon crushed dried rosemary
- Cut pork tenderloin into 3/4-inch cubes.
- Heat oven to 400° F. In large skillet over medium-high heat, heat olive oil. Stir-fry pork 8-10 minutes, or until well browned.
- Unroll pizza dough and press onto greased sheet pan, about 18-by-13 inches; cut into six rectangles.
- Drain tomatoes, reserving oil. Brush tops of flatbreads with sun-dried tomato oil, reserving about 1 tablespoon. Top with pork, drained tomatoes, olives and rosemary, pressing into dough lightly with fingertips.
- Bake 18-21 minutes until edges are golden brown.
- Remove from oven. Drizzle remaining sun-dried tomato olive oil evenly over flatbreads; let stand on baking sheet 2 minutes before serving.