holidays

Pour an easy and flavorful mushroom gravy recipe over your next meatloaf. Using cremini mushrooms, Marsala wine, beef broth, and heavy cream, Chowhound&#39;s recipe...

Creamy Mushroom Gravy

unsalted butter

cremini mushrooms, stems trimmed and thinly sliced

shallot

Kosher salt

black pepper

all-purpose flour

dry Marsala wine

low-sodium beef broth

heavy cream

In this recipe, Yukon Gold potatoes are sliced like an accordion to absorb thyme-and-garlic-flavored butter while they bake.

Brown Butter Hasselback Potatoes (Accordion Potatoes)

unsalted butter (1 stick)

thyme

garlic cloves,

salt

(6-ounce) Yukon Gold potatoes (about 3 pounds)

chives (from about 1 bunch)

Make an easy creamed chicken recipe to put your roasted chicken leftovers to good use or prepare a quick, make-ahead weeknight dinner. Creamed chicken is classic...

Creamed Chicken

unsalted butter (1/2 stick)

chicken broth

milk

chicken, medium dice

apple cider vinegar

Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to December 25, eggnog actually descends from sack posset, a strong, thick English beverage built upon eggs, milk, and either a fortified wine (like Madeira) or ale. Add depth and complexity to this classic Christmas cocktail by using a mix of spirits and allowing it to age.This recipe first appeared on altonbrown.com.

Aged Eggnog

eggs, pasteurized if you need peace of mind

sugar

nutmeg

half-and-half

Jamaican rum

cognac

bourbon

Separate the eggs and store the whites for another application.

Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.

Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. And yes, you can also drink it right away.

Serve in mugs or cups topped with a little extra nutmeg grated on top.

What if I told you that you could pre-bake your dinner rolls, freeze them, and brown them immediately before serving? Well, you can. Their high deliciousness-to-labor ratio makes them impossible to resist. This recipe first appeared on FoodNetwork.com.

Brown and Serve Dinner Rolls

milk,

dry yeast

unsalted butter,

Combine the flour, milk, sugar, egg yolks, yeast, and salt in the bowl of a stand mixer. Install the paddle attachment and mix on low speed for 5 minutes until combined. Rest the dough for 15 minutes, then switch out the paddle for the dough hook.

Add half of the softened butter. Set mixer to low speed for 30 seconds then slowly increase to medium and mix until the dough pulls away from the sides of the bowl, 5 to 8 minutes. (At this point you should be able to pinch off a small piece of dough and work it into a thin sheet you can almost see through without tearing.)

Turn the dough out onto a work surface and roll and shape with your hands to form a smooth ball. Return the dough to the bowl, cover with plastic wrap, and stash in a warm spot to rise until doubled in size, about 1 hour.

Meanwhile, set the oven to 275°F and place a rack in the middle position. Grease a 9-by-13 inch metal baking pan with nonstick cooking spray.

Remove the dough from the bowl and use a bench scraper to cut the dough into 14 (2-ounce) portions. Roll each portion on the counter until it tightens into a small ball. Place in the greased pan, cover with plastic wrap, and set aside in a warm, dry place to rise until the rolls have doubled in size, 30 to 45 minutes.

Melt the remaining butter and gently brush it across the tops of the risen rolls. Bake until the rolls are set and reach an internal temperature of 185 to 190°F, about 25 minutes. They should be fairly pale on top.

Cool the rolls, still in the pan, on a cooling rack for 10 minutes. De-pan the rolls, keeping them right-side up, and cool to room temperature, 30 to 40 minutes. Wrap the rolls tightly in plastic wrap, then seal in a gallon-sized freezer zip-top bag. Freeze up to 3 months.

When ready to bake, remove the rolls from the bag and park at room temperature for 1 hour. Meanwhile, heat the oven to 400°F. When ready, move the rolls to a parchment-lined sheet pan and bake, rotating the pan halfway through baking, until the rolls are deeply browned, 10 to 12 minutes.

Wrap loosely in a clean tea towel to hold for service.

Learn to make Rice Krispie Treats with Double Marshmallows, the classic childhood treat with extra marshmallows folded in. Chowhound&#39;s recipe uses just three...

Rice Krispie Treats with Double Marshmallows

marshmallows

unsalted butter (1 stick),

puffed rice cereal,

A sprinkle of vodka and a good food processor are key to this foolproof pie dough.

Cook's Illustrated's Foolproof Pie Dough Recipe

(12 1/2 ounces) unbleached all-purpose flour

table salt

(1 1/2 sticks) cold unsalted butter,

vegetable shortening,

vodka

water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Salt dough is a fun craft to do with the kids! Mix up a batch of our salt dough recipe for making Christmas ornaments, keepsake handprints, or other salt dough crafts.

Salt Dough Recipe for Ornaments, Handprints, and Crafting

Glitter, paint, and ribbon,

Polyurethane spray, for preservation

In a large bowl, whisk together the flour...

In a large bowl, whisk together the flour and salt. Slowly stream in the water while stirring until it comes together. Finish mixing together with hands. Knead until dough is soft, about five minutes.

Preheat oven to 300°F. Place half of the...

Preheat oven to 300°F. Place half of the dough between two large pieces of parchment paper. Roll out until 1/8" thick. Remove the top sheet of parchment.

Using cookie cutters, cut shapes (leaving them on...

Using cookie cutters, cut shapes (leaving them on the parchment). Peel away the excess dough. Transfer the parchment with shapes to a baking sheet.

Using a straw or toothpick, poke a hole...

Using a straw or toothpick, poke a hole for ribbon or an ornament hanger. Bake in preheated oven for 1 hour, or until hard.

Once cooled, decorate using glitter and paint. To...

Once cooled, decorate using glitter and paint. To make sure the ornaments last a long time (I have one from 30 years ago!), spray with a light coat of polyurethane spray. Thread on a ribbon and hang on tree.

An Alabama staple—grilled chicken with a mayonnaise-based slather.

Grilled Chicken with Rosemary White Barbecue Sauce

mayonnaise

Lemon:lemon

Lemon:lemon juice

Rosemary:rosemary

Garlic:garlic cloves, crushed through a press

Two 4-pound chickens, each

Salt:salt

Peppercorns:freshly ground black pepper

How To Make the Perfect Charcuterie Board! I&#x27;ve got step-by-step photos and tips so you can make your own beautiful cheese board!

How To Make the Perfect Charcuterie Board

fresh Rosemary and Thyme

Brie Cheese Round

Smoked Gouda round

Pecorino Romano

Blue Cheese

Cream Cheese

pepperoni

Salami

Summer Sausage (partially sliced)

raspberries

blueberries

red grapes

olives

artichoke hearts

sweet peppers

Apricots

Pineapple chunks

Pomegranate (halved)

Sweet and Spicy deli style sliced pickles

Mini dill pickles

cucumbers

Herbed almonds

Salted Pistachios

Deli Style Mustard

Honey with Honey Dipper

Variety of crackers (different shapes, sizes and flavors.)

To start,  select your board size.  This will give you a better idea of how much to purchase for your charcuterie board.  Once you&#x27;ve decided on your board place your cheeses around the board with a couple cheese knives.

Garnish edges with fresh rosemary and thyme if desired.  Place some little plates and bowls around the board that you&#x27;ll use as a guide to help arrange your board.  I space out my plates and bowls as in photos.  Once your cheeses and dishes are set on board, start arranging your meats.  Fold some of the meat for variety and fan out others flat on the board.  See photos above for ideas.

Add some of your fresh berries to the bowls/plates on your board.  Add marinated olives, artichoke hearts and sweet peppers next.  Start filling in spaces with dried fruit and nuts.  If you&#x27;ve still got room, add sliced pickles, dill pickles and cucumbers.  Fill in more spaces with nuts.  Add mustard and honey then fill in with crackers arranging around the board.  My ingredients above are just suggestions, enjoy all of your favorites!  Hope you enjoy.

These 4 charcuterie board ideas are perfect for a holiday brunch! They're the key to unlocking a fun, delicious and nutritious meal with family and friends.

4 Healthy Charcuterie Board Ideas for Brunch

organic eggs (Eggland’s Best)

Tablespoons (1.5 oz) cream cheese

heavy whipping cream

honey

Gouda cheese

Avocado toast (on GF bread or crackers) with tzatziki yogurt sauce

Prosciutto ham and cherry tomatoes

basil

Coffee

Gouda and soft Brie cheeses

Yogurt with honey and granola

Eggland’s

figs

Candied oranges

Oatmeal bites or breakfast cookies

orange juice

Toasted GF waffles or coconut flour pancakes

Gluten Free breakfast sausage links ***

maple syrup

honey butter

Kiwi fruit

Pomegranate arils

Latte coffee

eggs (Eggland’s organic)

Whole grain gluten free crackers

Chocolate covered or honey glazed nuts

White cheddar cheese, sliced

Cream cheese and apples

BOARD ONE

Preheat oven to 350F. Butter or oil a baking dish. Set aside. In another bowl, whisk together 4-5 eggs with 3 tbsp heavy cream. Use a fork or whisk to beat the eggs briskly for 30-60 seconds. Mix with a option 1 tsp honey.

Pour the eggs into a hot greased skillet. Keep the heat on medium/medium low. Using a wooden spatula or spoon, begin pushing the eggs towards the outer edges of pan. Once they start to slightly cook (in the middle), then mix in 1/2 tbsp or 1 tbsp cream cheese. Stir into the eggs evenly. Stop cooking eggs when they are about 80% done and slightly runny.

Transfer the scrambled eggs into a small baking dish or individual ramekins. Place in oven on cookie sheet and bake at 350F for 10 minutes or until top of eggs are golden. Season with pinch of sea salt, basil, and dollop of cream on top if desired.

Served baked eggs on wooden or maple board with spoons and forks. Accompanied by avocado and toast (gluten free), gouda or cheddar, fresh basil, ham or Prosciutto, cherry tomatoes, and fresh coffee.

For Creamed Scrambled Eggs

BOARD TWO

Place 4-5 large organic eggs in salted (pinch of salt) boiling water for 5 1/2 minutes. Remove eggs and place into an ice water bath for 15 minutes before peeling and serving.

Place soft boiled eggs in serving dish and arrange on large board or marble with bowls of fresh fruit, yogurt, granola, figs/candied oranges, Oatmeal bites or gluten free breakfast cookies, and cheese. Spoons on the side.

To soft boil eggs

Toast your waffles in toaster oven or oven, then slice into wedges. Fully cook your sausage links.

Arrange waffles and sausage on wooden board with dip bowls of honey butter and maple syrup.

Fresh fruit to arrange around the waffles and sausage. Kiwi and Pomegranate are lovely!

Serve with Coffee or your favorite type of latte (non dairy, turmeric tea latte, cashew cream latte, etc.)

BOARD THREE

Slice peeled hard boiled eggs in half. Best if using pre-peel hard boiled eggs.

Arrange on wooden board with 1/2 c cream cheese (in small bowl with spoon), honey to mix into cream cheese or to dip, fresh cut apples, glazed nuts, and gluten free crackers.

BOARD FOUR

This is so gorgeous and what a beautiful presentation!  I love all of your ideas too!

i love all of these! thank you for sharing

These are reallyamazing ideas for holiday brunch! Thank you!

These are just gorgeous! I love the idea of doing these boards for a brunch! Trying this for the holidays!

The pictures are gorgeous and the ideas are stellar. This will be my go to guide for brunch!!

If you really want a flavorful turkey with juicy white and dark meats, it&#039;s going to take a little time...but it&#039;s worth it. Here&#039;s how I safely brine my Thanksgiving turkey to ensure a moist and delicious bird.This recipe first appeared in Season 2 of Good Eats.

Good Eats Roast Turkey

1 (14- to 16-pound) frozen natural, young turkey

vegetable broth, packaged, not low-sodium or sodium-free

brown sugar

black peppercorns

allspice berries

ginger

heavily iced water

red apple,

yellow onion, quartered

rosemary

sage

Canola oil

Two to three days before roasting, begin thawing the turkey if frozen. To thaw safely, do so in the refrigerator or in a cooler kept at 38ºF.

You can also make the brine at this time: Combine the vegetable broth, salt, brown sugar, peppercorns, allspice, and candied ginger in a large stockpot. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. Once the mixture comes to a boil, remove from the heat, cover, and let cool to room temperature. Refrigerate at least until completely chilled, or until the turkey is completely thawed.

Early on the day of or late the night before you’d like to eat, brine the turkey. Combine the chilled brine and the ice water in a 5-gallon coolerA drink cooler works especially well here.. Place the turkey (giblets and other innards removed) in the brine, breast side-down. If necessary, weigh down the bird to ensure it is fully immersed, then set in a cool area for 8 to 16 hours12 hours is the sweet spot., turning the bird halfway through brining.

When you’re ready to roast, heat the oven to 500ºF. Adjust the oven racks so that the turkey will fit on the lowest rack in the oven.

Remove the turkey from the brine, and rinse the inside and out with cold water. Discard the brine.

Place the bird on a flat roasting rack on a half-sheet pan or roasting pan and pat very dry with paper towels.

Pre-form an aluminum shield (aka turkey triangle) by folding a sheet of heavy duty aluminum foil to form a triangle. Grease lightly with canola oil, then place over the turkey breast so that the point is towards the legs. Press on the sides of the foil to form it to the breast and hold its shape. Remove and set aside for now.

Combine the apple, onion, water, and cinnamon stick in a microwave-safe dish and microwave on high for 5 minutes. Add the steeped aromatics (not the water) to the turkey’s cavity, along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin lightly with canola oil.

Roast on the lowest level of the oven for 30 minutes. After 30 minutes, open the oven and slide the rack out to access the turkey. Working quickly, insert a probe thermometer into the thickest part of the breast, avoiding any bones, and top with the turkey triangle. Slide the turkey back into the oven and reduce the oven temperature to 350ºF. Set an alarm on the probe to go off at 155ºF. A 14- to 16-pound turkey should take an additional 90 minutes to 2 hours, but the temperature of the meat is more important than the time it takes to get there, so pay attention to the probe.

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