Recipes
Orange-Scented Cranberry Sauce
Makes 3 1/2 cups
2 bags (12 ounce) fresh or frozen cranberries
1 1/2 cups sugar
4 wide strips orange zest, plus 1 cup fresh orange juice
Coarse salt and ground pepper
In a medium saucepan, combine cranberries, sugar, orange zest and 1/2 cup water; season with salt and pepper. Bring to a boil over medium-high heat. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in orange juice.
Pistachio-Covered Cheese Log
Serves 8
1 bar (8 ounces) cream cheese, room temperature
1 cup coarsely grated sharp white cheddar cheese (4 ounces)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Coarse salt and ground pepper
1 cup shelled unsalted pistachios, coarsely chopped
Crackers, for serving
In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon and Worcestershire until well combined; season with salt and pepper. Cover and refrigerate until slightly firm, 1 to 2 hours.
Meanwhile, in a medium skillet, toast pistachios over medium heat, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.
Slow Cooker Garlic Mashed Potatoes
Serves 8
3 pounds red potatoes, chopped
1/4 cup unsalted butter
4 garlic cloves, peeled and crushed
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/3 cup freshly grated Parmesan
2 tablespoons milk, or more, as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon freshly grated nutmeg
2 tablespoons chopped fresh chives
Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, butter, garlic and 1/4 cup water into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender.
Add sour cream, Parmesan, milk, thyme, oregano, basil and nutmeg. Using an electric mixer fitted with the paddle attachment, blend potatoes until light and fluffy, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with chives, if desired.