COMFORT FOOD RECIPES FOR ALL SEASONS
Dinners
Dinner Recipe: Leek Potato Pancakes
Servings: 6
Taste of Home ~ Step by Step
I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter.
Recipe by: Suzanne Kesel ~ Cohocton, New York
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Ingredients:
- 1/2 pound russet potatoes, peeled and quartered (about 1 large)
- 2 pounds medium leeks (white portion only), thinly sliced
- 4 large eggs, lightly beaten
- 1/2 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup canola oil, divided
- Optional: Sour cream, apple sauce and chopped chives
- Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, adding leeks during the last 3 minutes. Drain.
- Transfer potatoes and leeks to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour.
- Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with sour cream and apple sauce, and top with chopped chives.
- Serve and enjoy!
Preparation Instructions:
Dinner Recipe: Winter Solstice Roasted Turkey with Herbs
Servings: 8-10
Simply Family Recipes ~ Step by Step
Basking in the warmth of the holiday season, this Winter Solstice Roasted Turkey with Herbs is a centerpiece that promises to dazzle your guests with its golden crisp skin and succulent, herb-infused flesh. A harmonious blend of aromatic herbs and slow roasting transforms the humble turkey into a festive masterpiece.
Unveiling a turkey that’s moist and tender with a herbaceous aroma, this dish pairs beautifully with a cranberry-orange relish or a classic gravy. The crispy skin gives way to juicy meat, making each bite a celebration of winter flavors.
Recipe by: Simply Family Recipes
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Ingredients:
- 1 whole turkey (12-14 lbs), thawed if frozen
- 1/2 cup unsalted butter, softened to room temperature
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp fresh sage, finely chopped
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 large orange, quartered
- 1 head of garlic, halved crosswise
- 2 cups low-sodium chicken stock
- Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven to ensure even cooking.
- In a small bowl, mix the softened butter with rosemary, thyme, sage, salt, and pepper until well combined. Tip: Letting the butter soften naturally ensures a smoother herb blend.
- Pat the turkey dry inside and out with paper towels. This step is crucial for achieving that perfectly crispy skin.
- Gently loosen the skin over the turkey breast and thighs with your fingers, then spread half of the herb butter underneath the skin directly onto the meat.
- Rub the remaining herb butter all over the outside of the turkey. Tip: Massaging the butter under and over the skin locks in moisture and flavor.
- Stuff the turkey cavity with the quartered orange and halved garlic head for an aromatic depth that permeates the meat.
- Place the turkey on a rack in a roasting pan, breast side up, and pour the chicken stock into the bottom of the pan to keep the meat moist during roasting.
- Roast the turkey in the preheated oven for about 3 to 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Tip: Basting every hour with pan juices ensures a golden, flavorful crust.
- Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving to allow the juices to redistribute.
Preparation Instructions:
Dinner Recipe: Roasted Rack of Lamb
Servings: 8
Food Network ~ Step by Step
Seasoning is key for a perfect piece of lamb: Michael Symon loves to use fresh rosemary, salt and just a pinch of sugar.
Recipe by: Michael Symon
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Ingredients:
- Grated zest of 2 lemons
- 2 tablespoons chopped fresh rosemary
- 1/4 cup kosher salt
- Pinch of sugar
- 2 8-bone racks of lamb, chine bone removed, frenched
- 1/4 cup canola oil
- Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
- Preheat the oven to 300 degrees F.
- Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
- Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.
Preparation Instructions:
Dinner Recipe: Lemony Shrimp Scampi Pasta
Servings: 4
Food Network ~ Step by Step
Bright, zesty and full of garlicky goodness, this lemony shrimp scampi pasta is a festive twist on a classic that’s perfect for elevating your Christmas dinner spread.
Recipe by: Melissa d'Arabian
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Ingredients:
- 6 garlic cloves, pressed or grated
- 2 lemons, zested and juiced
- 5 tablespoons olive oil
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
- 1/4 onion
- 3/4 pound thin linguini
- 2 tablespoons butter
- 1 small bunch parsley, leaves chopped
- In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
- Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
- Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
- Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
Preparation Instructions:
Desserts
Dessert Recipe: Kołaczki (Polish filled cookies)
Servings: 5 dozen
The Polish Housewife ~ Step by Step
Recipes know no borders, Kołaczki (Polish filled cookies) are popular in Poland as well as the Czech Republic, Russia, Austria, Denmark, and probably more places.
As you might expect there are multiple spellings for this pastry, but Kołaczki is the Polish name.
Recipe by: Lois Britton
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Ingredients:
- 8 ounces cream cheese
- 1 1/2 cups butter
- 3 cups flour
- 1/2 teaspoon salt
- (1) 1-1/2 cups filling, such as fruit preserves or jam, nut or poppy seed filling
- Cream the cream cheese and butter until light and fluffy
- Stir in flour and salt
- Wrap in plastic wrap and chill for an hour
- Preheat oven to 350
- Roll out the dough by first dusting the surface (mat or countertop) with granular sugar
- Roll to 1/8 inch and cut into 2-inch squares. I used a fluted pastry cutter to get the zig-zap along the edge of the cookies.
- Place a teaspoon of filling in the center of each square
- Fold over opposite corners and seal well
- Bake for 15 minutes or until corners just begin to brown
- Cool on a rack and dust with powdered sugar
Preparation Instructions:
NOTE: To make your own fruit filling, combine 3/4 cup dried apricots (or other dried fruit), 1 1/2 cups water, 2 tablespoons sugar, and 1 teaspoon lemon juice in a sauce pan. Simmer until the fruit is tender, approximately 15 minutes, cools and mash or purée with an immersion blender or food processor.
Dessert Recipe: Winter Solstice Eggnog Cheesecake
Servings: 8+
Simply Family Recipes ~ Step by Step
Gracefully blending the festive warmth of winter solstice traditions with the creamy indulgence of a classic dessert, this eggnog cheesecake is a celebration of seasonal flavors. Its velvety texture and rich, spiced aroma make it a showstopping finale to any holiday gathering.
Marvel at the luxurious texture of this cheesecake, where the creamy richness of eggnog meets the delicate spice of nutmeg and cinnamon. Serve each slice with a dusting of freshly grated nutmeg or a dollop of whipped cream for an extra festive touch. Recipe by: Simply Family Recipes
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Ingredients:
- 2 cups finely ground graham cracker crumbs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup granulated sugar, for a subtle sweetness
- 4 packages (8 oz each) cream cheese, softened to room temperature
- 1 cup granulated sugar, for a perfectly balanced sweetness
- 1/4 cup all-purpose flour, sifted for a smooth batter
- 4 large eggs, farm-fresh and at room temperature
- 1 cup rich, homemade eggnog
- 1 tsp pure vanilla extract, for aromatic depth
- 1/2 tsp freshly grated nutmeg, plus extra for garnishing
- 1/4 tsp ground cinnamon, for a warm spice note
- Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of the prepared pan to create an even crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly. Tip: Chilling the crust for 10 minutes can help prevent it from crumbling when slicing the cheesecake later.
- In a large mixing bowl, beat the cream cheese and 1 cup sugar on medium speed until smooth and creamy, about 3 minutes.
- Gradually add the flour, beating just until incorporated. Tip: Overmixing after adding flour can lead to a dense cheesecake.
- Add the eggs one at a time, beating well after each addition but avoiding overmixing.
- Stir in the eggnog, vanilla extract, nutmeg, and cinnamon until the mixture is homogenous and smooth.
- Pour the filling over the crust and smooth the top with a spatula. Tip: Running a knife around the edge of the pan before baking can help prevent cracks.
- Bake for 55-60 minutes, or until the center is almost set but still slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Preparation Instructions:
Dessert Recipe: Holiday Biscotti
Servings: 2 dozen
Food Network ~ Step by Step
Giada De Laurentiis loves the color of these cookies that are great for the holidays or any time of year.
Recipe by: Giada De Laurentiis
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Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces good-quality white chocolate, chopped
- Red and green sugar crystals, for garnish
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Preparation Instructions:
Dessert Recipe: Cranberry Almond Chocolate Bars with Tangerine Zest
Servings: 12 Approx.
Food Network ~ Step by Step
These decadent bars roll four classic holiday flavors into one hand-held dessert: chocolate, dried cranberries, citrus flavor and nuts. Best of all, they only require five minutes of prep work.
Recipe by: Dave Lieberman
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Ingredients:
- 1/2 cup slivered almonds
- 3 cups chocolate morsels, (about 1 1/2 (12-ounce) bags)
- 1/2 cup dried cranberries
- 1/2 tangerine, zested
- Preheat oven to 400 degrees F.
- Line a 13 by 9-inch baking pan with aluminum foil.
- Lay out almond slivers on baking sheet. Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10 to 15 minutes.
- Melt the chocolate morsels in a double boiler over low heat. Mix in the cranberries, almond slivers and tangerine zest.
- Pour into prepared pan. Smooth the chocolate mixture out into an even layer. Cool to room temperature and then refrigerate until hard, at least 1 hour. Use a knife to break up chocolate into jagged, varied sized bars.
Preparation Instructions: