Southern Living Christmas Cookbook: Duxelles-Stuffed Pork Tenderloin

Okay, this isn't the greatest picture ever taken, and it doesn't even show the beautiful gravy that was served alongside this gorgeous tenderloin, but in all fairness, I had to snap my shot as fast as possible so the eating could commence.  For a recipe that is much easier than it looks, you get a pretty magnificent roast to put on your holiday table.

Duxelles-Stuffed Pork Tenderloin
From Southern Living Christmas Cookbook (exclusively for Dillard's)

2 shallots, chopped
2 tablespoons olive oil
8 ounces assorted mushrooms, coarsely chopped
1¼ teaspoons kosher salt, divided use
1¼ teaspoons freshly ground black pepper, divided use
2 large garlic cloves, minced
1½ teaspoons chopped fresh thyme
¼ cup chopped fresh parsley
½ teaspoon firmly packed lemon zest
2 tablespoons fine dry breadcrumbs
2 (1¼-pounds) pork tenderloins
1 (4-ounce) package thinly sliced prosciutto
½ cup Marsala wine
1 cup chicken broth
¾ cup heavy cream

Lightly grease a roasting pan.  Sauté the shallots in hot olive oil in a large nonstick skillet over medium heat for 2 minutes or until crisp-tender.  Add the mushrooms, ½ teaspoon of the salt, and ½ teaspoon of the pepper; sauté 7 minutes or until tender and liquid evaporates.  Add the garlic and thyme; sauté 1 minute.  Remove from heat and stir in the parsley, lemon zest, and breadcrumbs.  Cool completely.

Butterfly each tenderloin by making a horizontal cut into one side of the pork, cutting to within ½ inch of the other side.  Do not cut all the way through.  Unfold the tenderloins, forming rectangles, and place each between 2 sheets of heavy-duty plastic wrap; flatten to ½-inch thickness using a meat mallet or rolling pin.

Preheat the oven to 400°F.  Spread the mushroom mixture evenly over the tenderloins, leaving a ½-inch border.  Roll up the tenderloins, starting at one long side.  Sprinkle the tenderloins with ½ teaspoon of the salt and ½ teaspoon of the pepper.  Place half of the prosciutto, overlapping slices, on top of each tenderloin.  Wrap the prosciutto around the tenderloins; secure with kitchen twine at 2-inch intervals.

Place the tenderloins in the prepared pan.  Bake, uncovered, for 30 minutes or until a meat thermometer inserted into the thickest portion registers 145°F.  Transfer the tenderloins to a platter and cover with aluminum foil.  Let stand 10 minutes.

Meanwhile, bring the Marsala to a boil in a medium saucepan over medium-high heat.  Boil, uncovered, 6 minutes or until reduced by half, stirring occasionally.  Stir in the chicken broth; return to a boil.  Reduce heat and simmer 9 minutes or until reduced by half.  Stir in the heavy cream and simmer 3 minutes or until slightly thickened.  Stir in the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Serve the sauce with the pork.

Makes 8 to 10 servings

Knorr: Spinach Dip

This is a super simple recipe, but it gives you a lot of bang for your buck.  And it was quick to whip up as part of the appetizers we quickly worked our way through on Christmas Eve.  Because who can turn down a good dip with some crunchy potato chips?  No one, my friends.

Spinach Dip

Adapted from Knorr

1 (10-ounce) box frozen chopped spinach, cooked, cooled and squeezed dry
1 (16-ounce) container sour cream
1 cup mayonnaise
1 package Knorr Leek or Vegetable recipe mix
1 (8-ounce) can water chestnuts, drained and chopped
1 bunch green onions, chopped

Combine all ingredients in a bowl and mix.  Chill for about 2 hours.  Serve with your favorite dippers, like crackers or veggies, and share with your favorite people.

The Blue Chair Jam Cookbook: Concord Grape Jam

Considering I wasn't a huge fan of Concord grape juice when I was a kid, it's a little surprising to me still how much I enjoy homemade grape jam.  When made with Concord grapes, it just makes this fantastic ultra-grapey jam that tingles all of your tastebuds at the same time.  And these grapes were carried back from my recent trip to Maryland, dragged through airports, to arrive in my fridge for processing, so they're certainly precious.

Note: Once the jam was ready, I added two tablespoons of Grand Marnier and let it bubble a little before pouring the jam into the jars.  I processed for 10 minutes according to the Ball canning book.

Concord Grape Jam
From The Blue Chair Jam Cookbook

4 pounds stemmed Concord grapes
2½ pounds granulated sugar
3 ounces strained freshly squeezed lemon juice
Very finely grated zest of ½ an orange (orange part only)
½ ounce strained freshly squeezed orange juice

Place a saucer with five metal teaspoons in a flat place in your freezer for testing the jam later.

Working directly over a small nonreactive saucepan, use your fingers to gently squeeze the flesh from each grape, being careful to catch all the grape juices in the pan. Set the skins aside in a large mixing bowl.

Over medium heat, bring the grape innards and juice to a simmer, cover, and cook until soft, 3 to 5 minutes. Immediately force as much of the pulp as possible through a fine-mesh strainer or chinois. Discard the seeds.

Add the sieved grape pulp, sugar, lemon juice, orange zest, and orange juice to the grape skins, stirring well. Transfer the mixture to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Bring to a boil over high heat. Continue to cook until done, 20 to 30 minutes. Stir very frequently during the cooking with a heatproof rubber spatula; if the jam starts sticking, lower the heat slightly. To avoid overcooking the jam, test it for doneness after 20 minutes of cooking. When the jam is done, it will acquire a glossier sheen and will have a thicker, more luxurious look than it did initially.

To test, remove the jam from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. Replace the cold spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see how quickly the jam runs; if it is reluctant to run, and if it has thickened to a spreadable consistency, it is done. If it runs quickly, cook it for another minute or two, stirring, and test again as needed.

When the jam is ready, skim any white foam from its surface with a stainless-steel spoon. Pour the jam into sterilized jars and process according to the manufacturer's instructions.

Makes 5 to 6 8-ounce jars

Alton Brown: Clarified Milk Punch

When Alton Brown posts a recipe, I'm always on board to at least give it a try.  And I've got to admit, I was fascinated by this little concoction.  You add milk to the mix, but it comes out clear.  This I had to see.  And it came out exactly how Alton promised, clear and golden.  The flavor is definitely interesting - very floral, but not unpleasantly so.  Still something I would have to get used to drinking.

Clarified Milk Punch
From Alton Brown

8 Earl Grey tea bags
¼ cup plus 2½ tablespoons granulated sugar
8 fluid ounces ruby port
4 fluid ounces aged dark rum (not spiced)
2 fluid ounces Allspice Dram
2 fluid ounces freshly squeezed lemon juice

1 cup whole milk

Heat 2¼ cups of water to 208°F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)

Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.

Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.

Line a large, fine-mesh sieve with a commercial-sized coffee filter and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve.

Store tightly sealed in the refrigerator for up to 2 months.

Makes 1 quart

Briana Holt: Buttermilk Sugar Biscuits

Normally I'm super irritated when Facebook is trying to sell me crap, but when the advertisement for NY Times Cooking came up, and it was video of someone slathering these biscuits with butter and honey, I couldn't make my way to the website fast enough.  Biscuits are a bit of a difficult item to get perfect, but this being my first shot at the recipe, they turned out fan-friggin-tastic.  So many buttery layers.  I almost made these my entire Thanksgiving dinner.

Buttermilk Sugar Biscuits
From Briana Holt of Tandem Coffee + Bakery in Portland, Maine, as seen on NY Times Cooking

1 cup (2 sticks) cold unsalted butter
3⅓ cups all-purpose flour, plus more for rolling
½ cup granulated sugar
1 tablespoon baking powder
2½ teaspoons kosher salt
1¼ cups cold buttermilk
Melted butter and flaky sea salt (both optional), for finishing

Heat oven to 375°F and line a large sheet pan with parchment paper or foil.

Coarsely grate the butter onto a plate, then freeze until cold and hard, at least 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter to the dry ingredients. Using a spoon, toss together until all of the butter is coated with flour.

Add half the buttermilk and toss with the spoon. When incorporated, add the rest of the buttermilk and gently toss again, without mashing together or overmixing, until the dry ingredients are lightly hydrated throughout. The mixture will be crumbly.

Flour a clean surface and dump the mixture directly onto it. Using your hands, gently press the crumbs together and then use a floured rolling pin or empty wine bottle to roll the mass gently but firmly into a 1-inch-thick rectangle.

Using a bench scraper, lift the top half off the surface and fold it over the bottom half. This step may be crumbly and messy at first, but just go for it and fold what you can down from the top. Repeat this roll-and-fold motion 5 times, flouring the surface and dough as needed and using the bench scraper to straighten the edges as needed. The dough will come together as you roll it. Rotate the mixture after each fold to create a square. Fold the dough in half one last time, then roll to about 1½ inches thick to create a 6-inch square, using the bench scraper to straighten out the edges.

Using the bench scraper or a sharp knife, cut straight down into the square to create a 3-by-3 grid of 9 squares, then place them on your sheet pan, upside down if you’d like taller biscuits. Bake for 25 to 35 minutes, rotating the pan halfway through, until risen, golden brown on top, and slightly pale on the sides. Don’t worry if a couple of the biscuits tip over or if melted butter pools underneath. Brush the tops with melted butter and sprinkle with flaky sea salt, if using.

Makes 9 biscuits

Southern Living: Texas Trash Pie

First let's get this out of the way: this is a terrible name for such a fantastically delicious pie.  It's like all of the good things jammed into one buttery pie crust.  And even though pumpkin is the traditional pie for Thanksgiving, I just couldn't help myself.  It also doesn't hurt that it's stupidly easy to make.  Although you can certainly eat it cold or at room temperature, I highly recommend a quick trip through the microwave to get all those chocolatey and caramelly bits nice and gooey.

Note:  I used 60% bittersweet chocolate chips to offset the other really sweet ingredients a tad, and it was delicious.

Texas Trash Pie
From Southern Living

1 frozen (10-inch) piecrust or (9-inch) deep dish piecrust
1 cup chocolate chips
1 cup pretzels, crushed
1 cup graham crackers, crushed
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup Kraft caramel bits
½ cup (1 stick) unsalted butter, melted
1 (14-ounce) can sweetened condensed milk

Preheat the oven to 350°F.

Heat butter in a microwave-safe bowl until completely melted. Crush pretzels and graham crackers into small pieces.

Combine all filling ingredients (chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits, butter, and sweetened condensed milk) in a large bowl until well blended. Pour the entire filling into a frozen pie crust.

Bake in the oven for 35 minutes or until the pie is set and the top is golden brown. Let pie cool for 30 minutes before cutting and serving.

Makes 8 to 12 servings

Alton Brown: Peanut Butter Fudge

Did you know that November 20th is Peanut Butter Fudge Day?  Yeah, me neither.  I had also never had peanut butter fudge, so that definitely needed to be remedied.  But since November 20th is a Monday, I opted to jump in a little early and whip up my batch today, on the 19th.  Holy moly.  This stuff is good - sweet, but you can still taste the peanut butter.  Super fast to pull together, and bonus points for using the microwave instead of making me mess with a pot on the stove and a candy thermometer.  Definitely a "holiday" I can get behind.

Note: I chose to sprinkle 60% bittersweet chips, chopped peanuts, and fleur de sel finishing salt on the top of my fudge.  Not required, but highly recommended.

Peanut Butter Fudge
From Alton Brown

1 cup (2 sticks) unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
3¾ cups powdered sugar

Grease an 8-inch square pan with butter. Trim a piece of parchment paper to 8 inches wide and line the pan with the parchment sling, leaving enough overhand on two sides to cover the top of the fudge with later.

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Poke a few holes in the plastic wrap to vent the steam, then microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen.

Spread mixture into prepared pan. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

The Treebeard's Cookbook: Treebeard's Broccoli and Carrots

In another life, I worked in downtown Dallas.  And in that life, I got tired of eating the same fast food every friggin' day.  So I finally found a place that made fantastic veggie plates, and that place was Treebeard's in the Plaza of the Americas.  I'm sad to say the restaurant is now long gone, but luckily the one in Houston seems to be chugging along, and they very graciously have created a cookbook that can be purchased by anyone, especially those who are missing the fantastic veggie plates of their former life.  This cookbook is in the running for best purchase of 2023.

Treebeard's Broccoli and Carrots
From The Treebeard's Cookbook

3 pounds broccoli, cut into florets
½ cup (1 stick) unsalted butter
2 tablespoons olive oil
2 teaspoons minced garlic
3 pounds carrots, cut into ½-inch pieces
1½ teaspoons dill seeds
2 teaspoons granulated sugar
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper

Cook broccoli in boiling water 3 to 5 minutes or until just tender. Drain and refresh under cold running water. Drain and set aside.

Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Cook garlic. Add carrots, dill seeds, sugar, salt, and ½ teaspoon pepper. Cook, stirring often, for about 15 minutes or until carrots are well browned and caramelized. Transfer carrots to a casserole dish and cover to keep warm.

Add remaining 7 tablespoons butter and ½ teaspoon pepper to the skillet and cook over high heat for about 5 minutes or until butter is fragrant and a deep nutty brown. Add broccoli, mix to coat and cook until broccoli is heated through. Add broccoli to casserole dish with carrots and mix.

Makes 6 to 8 servings

The Red Truck Bakery Farmhouse Cookbook: Squash Casserole with Corn and Crunchy Bread Crumbs

When I went to visit my sister in Maryland, she was baking up a storm.  And I certainly didn't mind.  One of the delicious things to come out of her kitchen was this squash casserole.  I hadn't experienced one with corn in it (which was a fun twist), but what really took it over the top was the cream cheese/Gruyère mixture.  It gave the whole dish a delightful tang that the squash really needed to sing.  I liked it so much that I bought the cookbook as soon as I got back into town.

Note: I used a combo of Costata Romanesco zucchini and zephyr squash, two beautiful unusual squashes they had at the store for the end of the season.  I also added a sprinkle of dried parsley and smoked paprika to the crumb topping.  And as for the garlic, your heart will tell you how much is enough.

Squash Casserole with Corn and Crunchy Bread Crumbs
From The Red Truck Bakery Farmhouse Cookbook

4 pounds yellow squash, trimmed and sliced into ⅓-inch thick rounds
1 (8-ounce) package cream cheese, at room temperature
½ cup half-and-half
1 large egg
1½ cups plain panko bread crumbs, divided use
6 ounces Gruyère or Asiago cheese, shredded (about 1½ cups)
4 ounces grated Parmigiano-Reggiano cheese (about 1 cup), divided use
½ cup chopped fresh parsley
1 tablespoons chopped fresh basil or 2 teaspoons dried basil
3 tablespoons unsalted butter, divided use
2 medium yellow onions, thinly sliced crosswise
2 garlic cloves, minced
2 cups fresh or frozen corn kernels (thawed and patted dry if frozen)
Kosher salt and freshly ground black pepper

Preheat the oven to 350°F and position a rack in the center. Grease a 9x13-inch baking dish with vegetable oil spray.

Bring a large pot of water to a boil over medium-high heat. Add the squash and cook for 5 minutes, or until barely tender. Drain into a colander in the sink.

In a large bowl, whisk together the cream cheese, half-and-half, egg, 1 cup of the panko, the Gruyère, ½ cup of the Parmesan, the parsley, and basil.

Melt 1 tablespoon butter in a large sauté pan or deep skillet over medium heat. Stir in the onions and cook, stirring occasionally, until lightly browned and tender, about 6 minutes. Stir in the garlic and cook for 1 minute more, until fragrant. Remove from the heat.

Add the parcooked squash to the pan along with the cream cheese mixture. Stir in the corn and season with salt and pepper to taste. Pour the mixture into the prepared baking dish and spread it out evenly. Cover tightly with foil and bake on the center rack for 20 minutes.

Meanwhile, in a medium bowl, melt the remaining 2 tablespoons butter and combine with the remaining ½ cup panko and the remaining ½ cup Parmesan, tossing to coat evenly.

Remove the casserole from the oven and uncover. Sprinkle the panko-Parmesan mixture evenly across the top. Move the rack to the upper third of the oven and return the casserole to the rack. Continue to bake, uncovered, for 10 minutes more, or until the Parmesan in the topping has melted and the casserole is heated through. Turn on the broiler and, very briefly, broil to create a golden crust, watching closely so it does not burn. Let the casserole sit for a few minutes before serving.

Makes 6 to 8 servings

Melissa Clark: Creamy Peach Pie Bars

I knew I was making these bars as soon as I saw their picture pop up on Facebook.  What could be better on a hot summer day than cold cheesecake and peach bars?  Not much, that's for sure.  And they really weren't even that hard to pull together.  They aren't super sweet, instead relying on much of the natural sweetness of the peaches, and while I was definitely a sugar monster as a kid, I appreciate this subtlety.

Note: I always seem to have trouble finding good peaches; they're either hard as a rock or rotten.  So I substituted two 10-ounce bags of frozen organic peach slices, and it worked just fine.

Creamy Peach Pie Bars
From Melissa Clark, as seen at NY Times Cooking

For the crust:

6 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
1½ cups graham cracker crumbs (cinnamon flavor or regular)
⅓ cup pecans
Pinch of salt

For the filling:

2 (8-ounce) packages cream cheese, softened
¾ cup heavy cream, at room temperature
½ cup granulated sugar, plus more as needed
3 large eggs, at room temperature
1 teaspoon finely grated lemon or lime zest
1 teaspoon vanilla extract
Pinch of salt
3 cups sliced peaches, peeled or unpeeled as desired (20 ounces or 3 to 4 peaches)
2 teaspoons fresh lemon or lime juice

Prepare the crust: Heat oven to 350°F. Grease a 9x13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.

In a food processor, pulse graham crackers, pecans, butter, and salt until the mixture feels damp and sandy. Pour into the prepared pan and press down into an even layer. Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325°F. You can bake the crust up to 6 hours ahead, or use it while it’s still hot.

Make the filling: Wipe out the food processor, then add cream cheese, cream, and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.

Put the peaches into a medium pot and taste one. If it’s very sweet, add 1 tablespoon sugar. If it’s on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.

Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.

Makes 24 bars