Holiday Cranberry Feta Dip

Ingredients 

  • Cranberries
  • Orange Zest
  • Maple Syrup
  • Nutmeg
  • Feta cheese
  • Greek yogurt
  • Chili flakes
  • Olive oil
  • Pistachios
  • Honey
  • Fresh thyme

Instructions:

Step 1: Add cranberries, maple syrup, orange zest, orange juice, and nutmeg to a small saucepan and bring to a boil over medium-high heat. 

Step 2: Once boiling, turn to medium-low and keep at a simmer for about 6-10 minutes, stirring occasionally, or until cranberries have burst and begin to reduce to a jam-like consistency. Once done, remove from heat and set aside to cool.

Step 3: Whip the feta by adding feta cheese, Greek yogurt, chili flakes, and olive oil to a food processor and blend on high until smooth and creamy. (You can also bend using an immersion blender).

Step 4: Once the cranberries have cooled, assemble the dip by layering the whipped feta in a shallow bowl. Top with the cranberry compote, chopped pistachios, a drizzle of honey, and fresh thyme leaves if desired.

Step 5: Serve with crostini, crackers, or pita bread if desired.

 

Thanksgiving Cranberry Cobbler Punch

By Tieghan of Half-Baked Harvest 

Ingredients:

Cranberry Syrup

  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 2 cups fresh cranberries
  • 1 cinnamon stick
  • 1 large orange – zest from 1 large orange

Punch

  • 6 cups 100% cranberry juice or cranberry pomegranate juice
  • 2 cups apple cider
  • 8 ounces (1 cup) Bourbon
  • 3 ounces (1/3 cup) orange liquor
  • 2 dashes orange bitters
  • 1 orange, sliced
  • 4 cinnamon sticks
  • 1 bottle (750 ml) champagne
  • star anise, for garnish

Instructions

  1. Make the Cranberry Syrup. In a medium pot, bring 1/2 cup water, maple syrup, brown sugar, cranberries, and cinnamon to a boil over high heat. Boil for 5 minutes or until the cranberries begin to burst, then remove from the heat. Stir in the orange zest. If your syrup thickens too quickly, add additional water to thin. Let cool. If desired, strain out the cranberries.
  2. Make the punch. In a large pitcher, combine the syrup, cranberry juice, apple cider, bourbon, orange liquor, and bitters. Stir until combined. Add the cinnamon sticks and 1-2 star anise (if desired. Chill until ready to serve. 
  3. Just before serving, add ice to your punch bowl. Pour over the champagne. Stir in the orange slices. Add ice to cocktail glasses and pour over the punch. Serve with sugared cranberries, if desired.

 

Best Christmas Stuffed Beef Tenderloin

By Molly Brown

Ingredients

  • 1 can plain breadcrumbs (10 oz, approximately 2 cups)
  • 2 tablespoons minced garlic
  • 1 large onion, chopped
  • 1 cup melted unsalted butter
  • 1 bunch fresh parsley, finely chopped (around 1 1/2 cups)
  • 1 beef tenderloin roast (4 to 6 pounds)
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper

Step 1: Preheat the Oven and Prepare Ingredients

Preheat your oven to 425 degrees Fahrenheit.

As the oven heats up, begin to combine breadcrumbs, garlic, onion, butter, and parsley in a bowl to create the stuffing mixture. This mixture will be used to stuff the roast.

Step 2: Prepare the Roast for Stuffing

To prepare the roast, slice it into a pinwheel lengthwise and unroll it as you slice. Work slowly and keep pulling to lay the meat flat on the counter as you slice. Start at the top of the meat with the blade at an angle. Slice about an inch deep and roll the meat. Continue with 1- to 2-inch slices, rolling the meat to achieve a pinwheel shape once stuffed and rolled back up.

Step 3: Stuff and Roll the Roast

Spread the breadcrumb mixture evenly over the unrolled meat. Roll up the meat, securing it with butcher’s twine to keep the stuffing in place. Season the outside of the rolled roast with salt and pepper.

Step 4: Roast the Meat

Place the stuffed and rolled roast in a roasting pan with a wire rack to allow for even cooking. Roast in the preheated oven for 50 to 70 minutes, depending on the desired doneness. A final internal temperature of 145 degrees Fahrenheit indicates medium-rare, while 160 degrees indicates medium. Plan accordingly and remove the meat from the oven when it is about 10 degrees below the desired final temperature, as it will continue to cook while resting.

Step 5: Rest and Serve

Once you’ve removed the roast from the oven, let it sit for 10 minutes to rest. This resting period allows the juices to redistribute and the meat to finish cooking. After resting, slice the roast into portions and serve.