Holiday Recipes from our Bestselling Cookbooks
Wed, 05 Dec 2018 - Recipes & food
'Tis the season for celebrating, and these holiday recipes will delight all your guests.Read more
Is it too early to start planning for Thanksgiving? No way! Close your eyes and you can smell the aroma of roasted turkey, carrots, mashed potatoes (and don't forget the pie!). Now scroll down and click through our menu—we have the Thanksgiving recipes you need to host your fantasy feast!
The Pesto Cookbook celebrates the classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite... but why stop at basil? Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro.
This Mushroom-Cheese Tart recipe uses a savory Sundried Tomato and Almond Pesto.
Sundried Tomato and Almond Pesto Recipe
The sundried tomatoes add a sweet intensity to this pesto. Spread it on crackers and toasted breads or combine it with an equal amount of cream cheese and twice as much liquid to make a sauce for pasta dishes. Sometimes I spread it over pie dough before adding a filling so that the crust doesn’t get soggy. Like many pestos, it makes a good substitute for melted butter when mixing a crumb crust.
ABOUT 2 CUPS
Place all the ingredients in a mini food processor and process until nearly smooth, scraping down the sides of the bowl as necessary.
Mushroom-Cheese Tart Recipe
The flavor of this tart can be changed by substituting other vegetables or cheeses that you have on hand. Turn it into a more substantial meal by adding shrimp or sausage (see page 184 in The Pesto Cookbook) and serving it with a salad.
6 MAIN SERVINGS OR 12–18 APPETIZER SERVINGS
Roasted Carrots with Hard Cider Syrup
The mild sweetness and savory fruitiness of hard cider syrup synergize with the carrots without competing for the spotlight. Perfect as an accompaniment to rich meats or as a component in big meal-size salads, these carrots are in our regular dinner rotation.
Note: If you are pressing the apples yourself, you may add the crabapples to your pressed blend of apples if your grinder will do a good job of crushing them (some crabapples are very small and may slip through unscathed).
Sweet Cider Syrup
The main course—the turkey! This recipe is from the gorgeous Artisanal Kitchen: Party Food. A classic roasted turkey done just right will have your guests salivating and singing your praises.
One thing that will ease your way to cooking a delicious bird is a good roasting pan; even if you use it just once a year, it is worth the investment.
SERVES 8 TO 10
Preheat the oven to 375°F. Rub the turkey with the softened butter. Season inside and out with salt and pepper and the rosemary. Stuff the garlic and thyme sprigs into the cavity. Place the turkey on a rack in a roasting pan.
In a saucepan, melt the rest of the butter with 1 cup of the wine. Cut a piece of cheesecloth to cover the breast in 4 layers, about 16 inches, and soak it in the butter-wine mixture. Fold the cheesecloth into quarters and drape over the turkey breast.
Pour the remaining wine and ¾ cup water into the roasting pan, place in the oven, and roast for 2 hours.
Baste the turkey every half hour with the liquid in the pan. Add more water if the pan is dry. Keep the cheesecloth moist.
Remove the cheesecloth after 2 hours and continue cooking the turkey for 1 more hour until an instant-read thermometer inserted in the thickest part of a thigh reads 180°F and of the breast reads 165°F.
Let the bird rest before carving.