It’s time to plan your holiday menus! If you are looking to add something new to your table, here are a few recipes that we think sound delicious. Enjoy!
Layered Amish Breakfast Bake
12 slices white bread
1 pound thinly sliced deli ham, divided
2 cups shredded Cheddar cheese, divided
3 cups milk
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup (1/2 stick) butter, melted
2 cups cornflakes
1.Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2.Line baking dish with 6 slices bread. Layer half the ham over bread and sprinkle with 1 cup cheese; repeat layers one more time.
3.In a large bowl, combine eggs, milk, dry mustard, onion powder, salt, and pepper; mix well. Slowly pour over entire casserole. Mix butter with cornflakes and sprinkle on top.
4.Bake 45 to 50 minutes, or until golden and set.
4 Ripe but not too ripe Fuyu persimmons
1/2cup fresh tangy goat cheese (at room temperature)
1/2cup fresh ricotta
1/4cup light colored honey (not buckwheat)
8 Slices crusty country bread
1 tablespoon olive oil
1/4cup toasted hazelnuts (or pistachios), coarsely chopped
Coarse ground black pepper
Flaky sea salt
1tablespoon chopped fresh rosemary (or mint if using pistachios)
1tablespoon lemon zest (Meyer, if you have it)
1tablespoon lemon juice (Meyer if you have it)
1. Brush bread with olive oil on both sides. Sprinkle with salt & pepper, and bake at 375°F until crisp and lightly browned.
2. Cut the persimmons into 8 lovely juicy orange petals. Remove seeds and peel, and sprinkle with a bit of lemon juice.
3. Whisk together ricotta, goat cheese, lemon juice, lemon zest and rosemary.
4. Dollop cheese mixture on warm toasts. Lay 4-6 slices of persimmon on each toast, and sprinkle with coarse pepper and sea salt flakes.
5. Heat honey gently.
6. Drizzle with warm honey and sprinkle with toasted Hazelnuts. Garnish with rosemary sprigs.
Honey Bourbon Glazed Ham
1 (9 1/4-lb.) fully cooked, bone-in ham
40 whole cloves
1/2 cup firmly packed light brown sugar
1/2 cup honey
1/2 cup bourbon
1/3 cup Creole mustard
1/3 cup molasses
1. Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern; insert cloves in centers of diamonds. Place ham in an aluminum foil-lined 13- x 9-inch pan.
2. Stir together brown sugar and next 4 ingredients; spoon over ham.
3. Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting with pan juices every 30 minutes. Shield ham with foil after 1 hour to prevent excessive browning. Remove ham from oven, and let stand 30 minutes.
Peppermint Bark Christmas Trees
1 cup lightly crushed starlight peppermints or candy canes
1 14-oz. bag white chocolate candy melts, melted
1 ½ cups dark cocoa candy melts, melted
1. Sprinkle about 1 Tbsp. crushed peppermint candies in bottom of 18 mini tree-shaped silicone ice cube molds.
2. Spoon white candy melts into a ziplock bag; seal bag. Snip a small corner off bag. Pipe enough candy to cover mints by about ½ inch. Tap pan on countertop to smooth melted white candy. Refrigerate until candy is just set, about 5 minutes.
3. Spoon dark cocoa candy melts into another ziplock bag; seal bag. Snip a small corner off bag. Pipe a thin layer of dark cocoa candy melts on top of white candy melts. Tap tray on countertop to smooth. Refrigerate until firm, about 15 minutes.
4. Remove candies from tray. Wrap in cellophane and tie with a bow, or package in a gift box.
Spiked Apple Cider Cocktail
1 1/2 cups apple cider
1 cup apple brandy
3/4 cup fresh lemon juice
1 1/2 tablespoons pure maple syrup
6 apple slices, for garnish
1. Chill cocktail glasses in freezer.
2. Fill a tall cocktail shaker half full with ice. Add cider, brandy, lemon juice and maple syrup. Shake vigorously for 20 seconds.
3. Pour mixed and chilled ingredients through strainer of cocktail shaker and into chilled cocktail glasses.
4. Cut a thin slit into each apple slice and perch onto the rim of each glass for garnish