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Author Archive for KatieFlowers

Low-Fat Eggnog

Low-Fat Eggnog

Low-Fat Eggnog What’s better than sipping on eggnog by the fireplace? Sipping this lower-cal version, made with lowfat milk flavored with fragrant citrus zest, vanilla beans and bourbon. Read more at: http://www.foodnetwork.com/holidays-and-parties/holidays-made-healthy-smart-indulgences/pictures/page-8.html?oc=linkback Ingredients: 2 cups nonfat milk 2 large strips orange and/or lemon zest 1 vanilla bean 2 large eggs plus 1 egg yolk 1/3 […]

Roast Turkey with Sage Pan Gravy

Roast Turkey with Sage Pan Gravy

Roast Turkey with Sage Pan Gravy This classic bird and its rich gravy can easily anchor any traditional holiday feast. Ingredients: 1 (12-pound) fresh or frozen turkey, thawed 3 tablespoons chopped fresh sage, divided 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, softened 1 1/4 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black […]

Homemade Turkey Broth

Homemade Turkey Broth

Homemade Turkey Broth Remove the turkey liver from the giblets so your broth won’t become bitter. Freeze any extra broth, and use it in soups, stews, and sauces. Rich, full-flavored, and worth the effort, homemade broth or stock makes a good dish great. Ingredients: 1 teaspoon canola oil 3 pounds turkey wings, cut into 2-inch […]

Spice Brined Turkey

Spice-Brined Turkey with Cider Pan Gravy

Spice-Brined Turkey with Cider Pan Gravy You can use a double layer of turkey brining bags, then keep the bagged turkey in a stockpot in the refrigerator to guard against punctures. Garnish the turkey with fresh herbs and apples, if desired. Ingredients: 5 quarts water 3/4 cup plus 2 tablespoons kosher salt 1 1/2 cups […]

Mixed Peppercorn Beef

Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction A variety of black, white, pink, and green peppercorns updates the standard au poivre coating. The deeply flavored, slightly sweet sauce balances the spice of the pepper. Serve with haricots verts and mashed potatoes. Ingredients: BEEF 1 (2-pound) beef tenderloin, trimmed 1 teaspoon salt 1 1/2 tablespoons cracked […]

Braised Lamb Shank

Braised Lamb Shanks with Parsley-Mint Gremolata

Braised Lamb Shanks with Parsley-Mint Gremolata Mint, a favored partner for lamb, fits nicely into the gremolata. Serve these tender shanks with polenta, mashed potatoes, or risotto and broccoli rabe. Ingredients: LAMB 1 tablespoon minced fresh thyme 1 teaspoon salt 1 teaspoon minced fresh rosemary 1/2 teaspoon freshly ground black pepper 4 (12-ounce) lamb shanks […]

Turkey with Sausage, Apricot, and Sage Stuffing

Turkey with Sausage, Apricot, and Sage Stuffing

Turkey with Sausage, Apricot, and Sage Stuffing Roasted turkey is an absolute must for any Thanksgiving, so if you’re looking to shake things up a bit, the stuffing is a better place to start. Savory sausage (try hot Italian sausage if you like spicy) and sage, an herb that just tastes like Thanksgiving in any […]

Roasted Garlic Cassoulet

Roasted Garlic and Butternut Squash Cassoulet

Roasted Garlic and Butternut Squash Cassoulet Our variation on the classic French wintertime dish uses meaty squash for body, rendering it much more healthful than the original. Though not as traditional as a turkey, ham, or roast, this is a great main course for a smaller holiday gathering or intimate dinner party. To get a […]

Pork Loin Olivada

Pork Loin with Olivada, Spinach, and Rice Stuffing

Pork Loin with Olivada, Spinach, and Rice Stuffing This is one of the best ways to prepare pork loin. Overnight brining ensures a tender and juicy end result, and flavors the meat all the way through. Rolled around a delicious stuffing piquant with kalamata olives, the final product is beautiful as well. A dazzling entrée, […]

Garlic Herb Standing Rib Roast

Garlic and Herb Standing Rib Roast

Garlic and Herb Standing Rib Roast A standing rib roast makes a grand statement at the table. You do not need to ask your butcher for a frenched roast (one that has had the meat stripped from the bones); a regular standing rib roast will work just as well. Ingredients: 1 (5-pound) standing rib roast, […]

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