Cinnamon, Nutmeg, and Cloves—Oh My!
When we gather with family and friends during this holiday season, we will certainly be thankful to be spending this time together with our loved ones. And as we celebrate our blessings by breaking bread, the favorite traditional dishes described below can showcase our bounty with edibles that are sure to delight and satisfy.
Cranberry Brie Bites
INGREDIENTS:
1 sheet frozen puff pastry, thawed
6 oz. Brie cheese, cut into small pieces
1⁄2 cup cranberry sauce
1⁄4 cup chopped pecans
1 egg, beaten
2 Tbsp. honey
1 Tbsp. fresh rosemary, finely chopped
DIRECTIONS:
Preheat the oven to 375°F, and lightly grease a mini-muffin pan.
Cut the puff pastry into small squares and gently press each
piece into the muffin cups. Place a small piece of Brie into each
pastry cup, top with about 1 tsp. of cranberry sauce, and sprinkle
with chopped pecans. Brush the exposed pastry lightly with
beaten egg. Bake for 15-18 minutes, or until the pastry is puffed
and golden brown. Remove from oven, and drizzle the warm
bites with honey and sprinkle with fresh rosemary. Serve warm
or at room temperature.
Southern Sweet Potato Casserole
INGREDIENTS:
3 cups sweet potatoes, cooked and mashed
1⁄2 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1⁄2 cup evaporated milk
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground nutmeg
3⁄4 cup unsalted butter, melted
1 cup chopped walnuts
1⁄2 cup brown sugar
1⁄3 cup all-purpose flour
DIRECTIONS:
Preheat the oven to 350°F, and lightly grease a 9-by-13-inch
baking dish. In a large bowl, combine mashed sweet potatoes,
sugar, eggs, vanilla, evaporated milk, cinnamon, nutmeg, and
1⁄2 cup of the melted butter, and stir until smooth. Spread this
mixture evenly into the prepared baking dish. In a separate
bowl, combine walnuts, brown sugar, flour, and the remaining
1⁄4 cup of melted butter and stir until texture is crumbly. Sprinkle
this over the sweet potatoes, and bake for 30-35 minutes, until
heated through and the topping is golden brown. Let stand for 5
minutes before serving.
Glazed Holiday Ham
INGREDIENTS:
1 fully cooked bone-in ham (8-10 lbs.)
1 cup brown sugar
1⁄2 cup honey
1⁄4 cup pineapple juice
2 Tbsp. Dijon mustard
1 tsp. ground cinnamon
1⁄2 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄2 tsp. salt
1⁄2 tsp. black pepper
Fresh pineapple chunks, for garnish
DIRECTIONS:
Preheat the oven according to package directions. Place the
ham, cut side down, in a roasting pan, cover loosely with foil, and
bake according to directions. In a small saucepan, combine the
brown sugar, honey, pineapple juice, Dijon mustard, cinnamon,
cloves, nutmeg, salt, and pepper. Cook over medium heat on the
stovetop, stirring until the sugar dissolves and a smooth glaze
forms. During the final 30 minutes of baking the ham, remove
the foil, and brush generously with most of the glaze. Continue
baking uncovered, brushing with extra glaze every 10 minutes,
until the ham is heated through and the glaze is golden and
caramelized. Transfer the ham to a serving platter, and let it rest
for 10-15 minutes. Arrange pineapple chunks around the ham as
a garnish before serving.
Cinnamon Apple Crumble
INGREDIENTS:
21⁄2 lbs. Granny Smith apples, peeled, cored, and sliced
1⁄2 cup granulated sugar
1 Tbsp. lemon juice
2 Tbsp. cornstarch
1⁄2 tsp. salt
1 tsp. ground cinnamon
1 cup all-purpose flour
3⁄4 cup brown sugar
1⁄2 cup old-fashioned rolled oats
1 tsp. baking powder
1⁄2 tsp. ground cinnamon
1⁄2 tsp. salt
8 Tbsp. unsalted butter, melted
Vanilla bean ice cream, optional
DIRECTIONS:
Preheat the oven to 375°F, and lightly grease a 9-inch, square
baking dish. Place the apples in a large bowl. Add the sugar,
lemon juice, cornstarch, salt, and cinnamon, and gently toss
until the apples are evenly coated. Transfer mixture to the
prepared baking dish. In a separate bowl, combine the flour,
brown sugar, oats, baking powder, cinnamon, salt, and melted
butter, and stir until the mixture becomes crumbly. Sprinkle this
topping evenly over the apples, and bake for 35-40 minutes, until
the apples are tender and the topping is lightly browned. Let
cool for a few minutes before serving with fresh ice cream.
