CHERRY COLA SALAD

 Cherry Cola Salad

The only thing more retrothan a congealed salad is a congealed salad made with soda. This delightful recipe, from a May 1980 issue of Southern Living, was submitted by Mrs. Jack Corzine of St. Louis, Missouri. The original story, “Congealed Salads Bring a Light Touch”, read: “If you’re having friends over for a casual lunch, round out your menu with one of these congealed salads.”While gelatin salads may have gone the way of cassette tapes, this one is worth a second look, especially if you’re a fan of ones with lots of fruit. Made with black cherry-flavored and raspberry-flavored gelatin and a can of cola (such as Coca-Cola or Pepsi), it’s filled with crunchy chopped celery and pecans, juicy dark sweet cherries and crushed pineapple, and flaked coconut. Cream cheese, which is beaten until fluffy, is folded into the other ingredients, making the salad rich and creamy.One of the best things about this recipe is that you don’t even need a special mold to make it. Just pour it into a 13- by 9-inch panand chill in the refrigerator until firm. (The salad can be prepared one day in advance.) When you’re ready to serve, simply cut your cheery cola jello salad into squares. Top each cherry jello salad square with additional cherries or pineapple for a pretty garnish.

Active:

20 mins

Total:

10 hrs

Yield:

Serves 16 (serving size: 1 square)

Ingredients

Ingredient Checklist

• 1 (15-oz.) can pitted dark sweet cherries 
• 1 (20-oz.) can crushed pineapple 
• 1 (3-oz.) package black cherry-flavored gelatin 
• 1 (3-oz.) package raspberry-flavored gelatin 
• 1 (12-oz.) can cola-type beverage, chilled 
• 1 cup finely chopped celery 
• 1 cup pecans, chopped and toasted 
• 1/2 cup flaked coconut (optional) 
• 2 (3-oz.) packages cream cheese, softened 

Directions

Instructions Checklist

• Step 1 
  Drain cherries and pineapple, reserving juices; add enough water to juice to make 2 cups liquid. Bring liquid to a boil; add gelatin, stirring to dissolve. Stir in cola beverage. Chill until slightly thickened.
  
  
• Step 2 
  Combine celery, pecans, cherries, pineapple, and, if desired, coconut in a bowl. Beat cream cheese in a separate bowl until smooth and fluffy; add fruit mixture to cream cheese, stirring well. Fold cream cheese mixture into gelatin; pour into a 13- x 9- x 2-inch pan. Chill until firm. Cut into squares to serve.

SAUSAGE STUFFED HONEY BUNS

 Sausage-Stuffed Honey Buns

Active:

1 hr 8 mins

Total:

3 hrs 3 mins

Yield:

10 (serving size: 1 honey bun)

Ingredients

Honey Glaze

• 3/4 cup (6 oz.) salted butter 
• 1 cup honey 
• 1/3 cup corn syrup 
• 2 tablespoons granulated sugar 
• 2 tablespoons orange zest plus 1/2 cup fresh juice (from 1 orange) 
• 2 thyme sprigs 

Sausage Filling

• 1 pound ground pork sausage (such as Jimmy Dean) 
• 1/2 cup butter, at room temperature 
• 1/2 cup honey 
• 1/4 cup dark brown sugar 

Bun Dough

• 1 1/4 cups whole milk 
• 1/4 cup warm water 
• 1 (1/4-oz.) envelope active dry yeast (2 1/4 tsp.) 
• 1 1/2 teaspoons salt 
• 5 cups all-purpose flour, divided 
• 2/3 cup plus 1 Tbsp. granulated sugar, divided 
• 1/2 cup shortening 
• 2 large eggs 

Directions

Instructions Checklist

• Step 1 
  Prepare the Honey Glaze: Melt butter in a 2- to 3-quart saucepan over medium. Stir in honey, corn syrup, granulated sugar, orange zest, orange juice, and thyme. Increase heat to medium-high, and bring to a boil; cook 1 minute. Remove from heat, and set aside. (Glaze may be refrigerated in an airtight container up to 1 week.)
  
  
• Step 2 
  Prepare the Sausage Filling: Cook sausage in a 12-inch cast-iron skillet over medium, stirring to crumble, until browned and done. Remove from heat; drain well. Beat butter, honey, and brown sugar with a heavy-duty electric stand mixer fitted with the paddle attachment on medium speed until incorporated. Add sausage, and beat until incorporated. Set aside. (Filling may be refrigerated in an airtight container up to 3 days. Bring to room temperature before using.)
  
  
• Step 3 
  Prepare the Bun Dough: Heat milk in a 3-quart saucepan over medium until bubbles begin to form around the edge of pan. Remove from heat. Combine warm water and yeast in a 1-cup measuring cup. Let stand 10 minutes. Add yeast mixture, salt, 2 cups of the flour, and 1 tablespoon of the granulated sugar to warm milk; stir until relatively smooth. Place mixture in a warm place (85°F) until bubbly, 10 to 15 minutes.
  
  
• Step 4 
  Meanwhile, beat shortening with a heavy-duty electric stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Add remaining 2/3 cup granulated sugar; beat until combined. Add eggs, 1 at a time, beating just until blended after each addition. With mixer running on low, gradually add bubbly yeast mix- ture to shortening mixture until fully incorporated. Add remaining 3 cups flour, in 4 batches, beating just until blended after each addition. Replace the paddle attachment with the dough hook; beat dough on medium speed until smooth, 10 to 12 minutes.
  
  
• Step 5 
  Turn dough out onto a floured work surface; knead until very smooth, about 2 minutes. Transfer to a lightly oiled bowl; cover with plastic wrap. Let stand in a warm place (85°F) until dough doubles in size, about 1 hour.
  
  
• Step 6 
  Place 2 1/2 cups of the Honey Glaze in a 12-inch cast-iron skillet. Place dough on a lightly floured surface; punch dough down, and divide in half. Roll 1 dough half out into a 10- x 8-inch rectangle. Spread half of the Sausage Filling over dough rectangle, leaving a 1-inch border. Starting from one long side, roll dough up to enclose filling. Place dough cylinder seam side down; cut off and discard 2 short ends to create smooth ends. Cut cylinder crosswise into 4 to 5 (1 1/2-inch-thick) rounds. Starting in center of skillet and working outward, place rounds, cut side down, on Honey Glaze in skillet. Repeat with second dough half and remaining Sausage Filling. Place skillet in a warm place (85°F); let stand until dough rounds have plumped up and press against each other, 20 to 30 minutes.
  
  
• Step 7 
  Preheat oven to 375°F. Bake honey buns on middle oven rack until golden brown on top, 55 minutes to 1 hour. (If buns are getting too brown, cover with aluminum foil after baking 30 minutes.)
  
  
• Step 8 
  Carefully invert honey buns onto a serving platter. Serve warm or at room temperature, drizzled with remaining Honey Glaze.

GRITS and GREENS

 Grits and Greens with Brown Butter Hot Sauce

Active:

16 mins

Total:

1 hr 21 mins

Yield:

Serves 4 (serving size: about 1 cup)

Ingredients

Grits and Greens

• 3 1/4 cups whole milk 
• 1 cup uncooked stone-ground grits 
• 2 tablespoons salted butter, divided 
• 2 1/2 teaspoons salt, divided 
• 1 pound fresh turnip greens 
• 2 tablespoons olive oil 
• 4 garlic cloves, minced 
• 1/4 teaspoon crushed red pepper 
• 4 ounces Parmigiano-Reggiano cheese, grated (about 1 cup) 
• 1 cup chicken stock 
• 1 teaspoon black pepper 

Brown Butter Hot Sauce

• 4 tablespoons salted butter 
• 2 tablespoons fresh lemon juice (from 1 lemon) 
• 1 tablespoon hot sauce (such as Tabasco) 
• 1/4 teaspoon salt 

Directions

Instructions Checklist

• Step 1 
  Prepare the Grits and Greens: Stir together milk and grits in a double boiler. Using a small wire-mesh strainer, skim any hulls that float to the top of the milk. (This ensures there will be no hard bits in your creamy finished product.) Cook over medium-high, whisking often to ensure grits don’t stick to sides and bottom of pan, until milk is completely absorbed and grits are thickened and tender, 25 to 40 minutes. Stir in 1 tablespoon of the butter and 1 1/2 teaspoons of the salt. Remove from heat.
  
  
• Step 2 
  Preheat oven to 400°F. Cut and discard tough ends from turnip greens; slice stems and leaves into 1 1/2-inch pieces. Heat oil and remaining 1 tablespoon butter in a 12-inch cast-iron skillet until butter melts. Add garlic, and cook, stirring occasionally, just until garlic starts to sizzle. (Be careful garlic does not start to turn brown and burn.) Add greens, red pepper, and remaining 1 teaspoon salt. Using tongs, toss greens until they are just wilted. Add greens mixture and any accumulated liquids to grits in double boiler. Add cheese, stock, and black pepper; stir to combine.
  
  
• Step 3 
  Spoon grits mixture into the same skillet. (Do not wipe skillet clean.) Bake uncovered until set, about 30 minutes.
  
  
• Step 4 
  Prepare the Hot Sauce: Melt butter in an 8-inch skillet over medium until it starts to foam and turn slightly brown. Stir butter to distribute evenly on bottom of skillet, and cook, undisturbed, until butter browns and smells nutty. Stir in lemon juice, hot sauce, and salt. Cook, undisturbed, until bubbly, about 15 seconds. Spoon sauce over baked grits.

OYSTER CASSEROLE

 Oyster Casserole

We published our first recipe for oyster casserole, shared by Mrs. A. M. Tennison of Nashville, in 1967, and we’ve featured dozens of variations since. Although this classic dish has had a treasured spot on Southerners’ holiday tables, you’d be hard-pressed to find two cooks who make it the same way—or even call it the same thing. Depending on where you grew up, you might know it as oyster dressing, oyster pie, or even scalloped oysters. Recipes vary widely, with the exception of a few common components: oysters, a rich and creamy sauce, and a crispy topping, often Ritz Crackers, saltines, or breadcrumbs. Our Test Kitchen looked back at all of our recipes, and, after some tinkering, came up with what we think is the best version ever: plump oysters baked in a rich Parmesan cream sauce and topped with buttery breadcrumbs. Whatever name you give it, or however you serve it, it will remain a favorite decadent Christmas tradition. 

Active:

20 mins

Total:

30 mins

Yield:

Serves 4 (serving size: 3/4 cup)

Ingredients

Ingredient Checklist

• 5 tablespoons salted butter, divided 
• 1/4 cup chopped yellow onion 
• 1/4 cup chopped green bell pepper 
• 1/4 cup chopped celery 
• 2 scallions, thinly sliced 
• 1 teaspoon minced garlic 
• 2 (16-oz.) containers fresh oysters, drained well 
• 4 ounces fresh mushrooms, sliced (about 1 1/2 cups) 
• 2 tablespoons all-purpose flour 
• 1/2 cup heavy cream 
• 1 ounce Parmesan cheese, grated (about 1/4 cup) 
• 3/4 teaspoon kosher salt 
• 1/4 teaspoon black pepper 
• 1/4 teaspoon ground nutmeg 
• 1 cup coarse fresh breadcrumbs (from 1/4 baguette) 

Directions

Instructions Checklist

• Step 1 
  Preheat broiler. Melt 2 tablespoons of the butter in a skillet over medium-high. Add onion, bell pepper, celery, scallions, and garlic. Cook, stirring, until vegetables soften, 5 to 7 minutes. Add oysters and mushrooms. Bring to a simmer, and cook, stirring often, 5 minutes. Set aside.
  
  
• Step 2 
  Melt 1 tablespoon of the butter in a small saucepan over medium. Whisk in flour, and cook, whisking constantly, until smooth, 30 seconds to 1 minute. Add cream, and cook, whisking constantly, until very thick and beginning to bubble. Add Parmesan, and cook, whisking constantly, until cheese is melted. Remove from heat.
  
  
• Step 3 
  Using a fine wire-mesh strainer, strain oyster mixture; discard liquid. Add oyster mixture to cheese sauce; stir until fully incorporated. Stir in salt, pepper, and nutmeg. Spread mixture in a lightly greased (with cooking spray) 11- x 7-inch baking dish. Melt remaining 2 tablespoons of butter; toss breadcrumbs with melted butter. Sprinkle breadcrumbs over oyster mixture.
  
  
• Step 4 
  Broil on middle rack of oven until breadcrumbs are deep golden brown and mixture is bubbly, 4 to 5 minutes.

STANDING RIB ROAST with ROASTED VEGETABLES

 Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables

Prepare for “oohs” and “ahhs” when you place this roast on your holiday table. Although it looks difficult, it’s truly simple to prepare—slather it with our herb butter the night before; then let your oven do the work. Our peppery roast will be the heart of your Christmas Eve meal. The crust of pepper, rosemary, sage, and thyme creates a flavorful, fragrant roast that pairs beautifully with warm, roasted root vegetables. This roast is the kind of main dish that memories are made of. Add a pour of sherry pan gravy—the rich flavor of which belies the easy preparation—and you have a beautiful meal worthy of any festive holiday table. 

10 mins

Total:

15 hrs 55 mins

Yield:

Serves 10 (serving size: 1 slice roast)

Ingredients

Ingredient Checklist

• 1/2 cup salted butter, softened 
• 2 tablespoons coarsely ground black pepper 
• 2 tablespoons kosher salt 
• 1 tablespoon chopped fresh rosemary 
• 1 tablespoon chopped fresh sage 
• 1 tablespoon chopped fresh thyme 
• 1 tablespoon extra-virgin olive oil 
• 1 (8-lb.) 4-rib prime rib roast, chine bone removed 
• Roasted Vegetables 

Roasted Vegetables

The perfect addition to your holiday roast, this delicious roasted vegetable recipe might just steal the shoe. Paired with our recipe for Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables, these roasted vegetables provide a hearty and healthy side to the show-stopping, special-occasion meat. After cooking the rib roast for a little over two hours in your oven, you have to let it stand for thirty minutes so the savory juices have a chance to settle. If you’ve ever cut into a roast right out of the oven, you know why this step is important. All those delicious juices will run all over the counter and end up resulting in a dry roast. While your meat is resting for thirty minutes, bump up the oven to 400 degrees and pop in these beautiful winter veggies. Classic winter root vegetables like carrots, parsnips, golden beets, and Chioggia beets (also known as candy cane beets for their vibrant red-and-white circular stripes) are coated in a delicious, flavorful olive oil bath of salt, pepper, and fresh rosemary. The vivid vegetable colors make for a beautiful sheet of glistening vegetables that only get better after being roasted for 45 minutes. You’ll want to serve these fragrant roasted winter root vegetables immediately, when they’re hot and fresh out of the oven. Serve the roast with classic pan gravy on the side, and provide enough gravy to pour over the vegetables, too. The classic pan gravy, made from drippings from the roast, yellow onions, flour, beef broth, a dash of sherry vinegar, and salt, pairs deliciously with the earthy root vegetables. Elegant, colorful, and delicious, these roasted root vegetables are worth the prep time. To save time, chop the vegetables the night before and chill along with the roast—just make sure you set them on the counter an hour before roasting to return the vegetables to room temperature. Roasting the vegetables separately from the meat preserves their bright color and keeps them from getting mushy. 

Active:

13 mins

Total:

1 hr

Yield:

Serves 10 (serving size: about 1 cup)

Ingredients

Ingredient Checklist

• 1 pound small carrots with tops, trimmed and peeled 
• 1 pound parsnips, peeled and cut lengthwise into 3-inch pieces 
• 8 ounces golden beets, peeled and cut into 1-inch wedges 
• 8 ounces Chioggia beets (candy cane beets), peeled and cut into 1-inch wedges 
• 2 tablespoons chopped fresh rosemary 
• 2 tablespoons olive oil 
• 2 teaspoons kosher salt 
• 1 teaspoon black pepper 

Directions

Instructions Checklist

• Step 1 
  Preheat oven to 400°F. Toss together all ingredients in a large bowl. Spread in a single layer in a 17- x 11-inch rimmed baking pan. Bake in preheated oven until tender, about 45 minutes, stirring every 15 minutes. Serve with roast.
• Roast:

Directions

Instructions Checklist

• Step 1 
  Stir together butter, pepper, salt, rosemary, sage, thyme, and oil in a small bowl. Spread evenly over roast. Chill, uncovered, 12 hours or up to 24 hours.
  
  
• Step 2 
  Remove roast from the refrigerator; let stand at room temperature 1 hour.
  
  
• Step 3 
  Preheat oven to 450°F. Place roast on a lightly greased rack in a roasting pan. Bake in preheated oven on lowest oven rack 45 minutes. Reduce oven temperature to 350°F; bake until a meat thermometer inserted in thickest portion registers 120°F to 130°F for medium-rare or 130°F to 135°F for medium, about 1 hour and 30 minutes.
  
  
• Step 4 
  Let stand 30 minutes. Transfer roast to a serving platter, reserving 1/2 cup drippings for gravy.

DARK CHOCOLATE SABLÉS

 Dark Chocolate Sablés

This classic French butter cookie is known for its delicate, crumbly texture. The word sable (SAH-blay) actually means sand. Sables can be flavored with almonds, lemon, or orange zest. If you are hosting a cookie swap, our elegant looking dark chocolate version makes a striking addition to the mix of recipes. 

This recipe makes about 4 1/2 dozen cookies.

Active:

20 mins

Total:

1 hr 40 mins

Yield:

Makes about 4 1/2 dozen

Ingredients

Ingredient Checklist

• 1 cup salted butter, softened 
• 1 cup powdered sugar 
• 1 teaspoon vanilla extract 
• 2 cups all-purpose flour 
• 1/3 cup unsweetened cocoa 
• 1/2 teaspoon kosher salt 
• 2 1/2 (4-oz.) 60% cacao bittersweet chocolate baking bars 
• Sea salt or chopped toasted pecans (optional) 

Directions

Instructions Checklist

• Step 1 
  Beat butter and sugar with an electric mixer on medium speed until creamy; add vanilla, and beat until combined. Stir together flour, cocoa, and salt. Gradually add flour mixture to butter mixture, beating at low speed until combined after each addition. Finely chop 1 of the bittersweet chocolate baking bars, and stir into cookie dough until well incorporated.
  
  
• Step 2 
  Divide dough in half; shape each into an 8-inch-long log. Wrap each log tightly in plasticwrap, and freeze until firm, about 30 minutes. (Dough may be frozen up to 1 month.)
  
  
• Step 3 
  Preheat oven to 350°F. Cut dough into 1/4-inch-thick slices, and place 2 inches apart on parchment paper-lined baking sheets. (Keep dough logs refrigerated while cookies bake.)
  
  
• Step 4 
  Bake in preheated oven until bottoms are lightly browned, 11 to 13 minutes. Cool on pans 5 minutes; remove cookies to wire racks, and cool completely, about 20 minutes.
  
  
• Step 5 
  Chop remaining 1 1/2 bittersweet chocolate baking bars, and place in a small microwave-safe bowl. Microwave on HIGH until chocolate is melted and smooth, 1 to 1 1/2 minutes, stirring every 30 seconds.
  
  
• Step 6 
  Dip half of top side of each cookie in melted chocolate. Sprinkle lightly with sea salt or chopped toasted pecans, if desired. Place cookies on a parchment paper-lined baking sheet, and chill just until chocolate sets, about 15 minutes. Layer cookies between wax paper, and store in an airtight container at room temperature up to 5 days.
  
  

PÂTÉ DE CAMPAGNE

 Pork and Liver Pâté (Terrine de campagne)

A terrine de campagne, or pork and liver pate from Elizabeth David. This rich and indulgent dish would be ideal for a starter, served on toast or French bread.

This is the sort of pâté you get in French restaurants under the alternative names of pâté maison or terrine du chef. Serve this pâté as a first course, with toast or French bread. Some people like butter as well, although it is quite rich enough without. An obliging butcher will usually mince for you the pork, veal and liver, provided he is given due notice. It saves a great deal of time, and I always believe in making my dealers work for me if they will.

Serves 8-10

Ingredients

500g / 1lb

pork belly, minced

500g / 1lb

lean veal, minced

250g / ½lb

pig’s liver, minced

125g / 4oz

streaky bacon or pork back fat

1

clove of garlic, crushed

6

black peppercorns, crushed

6

juniper berries, crushed

1–2 tsp

salt

½ tsp

ground mace

3–4 tbsp

dry white wine

2 tbsp

brandy

Essential kit

You will need a 1.25-litre/2-pint capacity terrine, or into 2 or 3 smaller ones, about 5–6cm/2½ inches deep.

Instructions

To the minced meats, all thoroughly blended, add 60g/2oz of the streaky bacon or pork fat cut in thin, irregular little dice, the garlic and seasonings, and the wine and brandy. Mix very thoroughly and, if there is time, leave to stand for an hour or two before cooking, so that the flavours penetrate the meat. Turn into one large 1.25-litre/2-pint capacity terrine, or into 2 or 3 smaller ones, about 5–6cm/2½ inches deep. Cut the remaining fat or bacon into thin strips and arrange it across the top of the pâté. Place the terrines in a baking tin filled with water and cook, uncovered, in a slow oven, 160°C/gas 3, for 1¼ to 1¼ hours. The pâtés are cooked when they begin to come away from the sides of the dish.

Take them from the oven, being careful not to spill any of the fat, and leave them to cool. They will cut better if, when the fat has all but set, they are weighted. To do this, cover with greaseproof paper and a board or plate which fits inside the terrine and put a weight on top. However, if this proves impractical, it is not of very great importance. If the terrines are to be kept longer than a week, cover them completely, once they are cold, with a sealing layer of just-melted pure pork lard.

When cooking any pâté remember that it is the depth of the terrine rather than its surface area which determines the cooking time. The seasonings of garlic and juniper berries are optional.

The proportions of meat, liver and seasonings making up a pâté can be altered to suit individual tastes, but always with due regard to the finished texture of the product. A good pâté is moist and fat without being greasy, and it should be faintly pink inside, not grey or brown. A dry pâté is either the result of overcooking, or of too small a proportion of fat meat having been used.