Holiday Party Recipes

Rosemary Gratin Potatoes
Rosemary and Parmesan cheese season the potato slices in this delectable side dish. It's sure to satisfy family and guests alike!
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Serves: 8 servings
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Ingredients
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups half and half
  • 1 tablespoon fresh chopped rosemary or 1 teaspoon dried rosemary
  • 2 teaspoons fresh minced garlic
  • ½ teaspoon dried paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 pounds white potatoes, peeled and thinly sliced into ?-inch rounds
  • ? cups grated Parmesan cheese
Instructions
  1. Preheat your oven to 350 degrees F. Grease a 13x9 baking dish or 10-inch cast iron skillet.
  2. In a large saucepan, melt butter over medium heat. Slowly whisk in flour until smooth. Gradually add the half and half cream while continuing to whisk. Bring to a boil, stirring occasionally.
  3. Once mixture reaches a boil, stir constantly for 2 minutes, or until thickened. Remove from heat and add rosemary, garlic, paprika, salt and pepper. Stir well to combine. Add potato slices and gently stir to evenly coat potatoes.
  4. Transfer to baking dish and sprinkle with Parmesan cheese. Cover with aluminum foil and bake for 45 minutes. Remove from oven and uncover. Return to oven and bake for an additional 10-15 minutes or until potatoes are tender.
 

 

Beer Cheddar Soup
This Beer Cheddar Soup is so simple to put together, but the flavor tastes like it took all day!
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Ingredients
  • 4 Tablespoons unsalted butter
  • 1 carrot, finely chopped
  • 1 large yellow onion, diced
  • 2 cloves peeled garlic, minced
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 cup half-and-half
  • 16 ounces beer
  • 1 Tablespoon Dijon or stone-ground mustard
  • 10 ounces sharp cheddar, shredded
  • Salt & Pepper
Instructions
  1. Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; saute 10 minutes.
  2. Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
  3. Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
  4. Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
  5. Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.
 
Cranberry Nut Cheese Balls
Made with a combination of cream cheese, goat cheese, dried cranberries, toasted pecans, and orange zest, this recipe is super simple and will be a hit at any gathering!
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Serves: 8-12 servings
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Ingredients
  • 8 ounces cream cheese, softened
  • 4 ounces goat cheese (chèvre), softened
  • ¾ cup dried cranberries, chopped
  • Zest of 1 orange
  • ¾ cup toasted pecans, chopped
Instructions
  1. Place the cream cheese, goat cheese, cranberries and orange zest in a bowl and combine thoroughly.
  2. Scoop the mixture onto a large sheet of plastic wrap and gather the wrap together to form a ball about 4 inches in diameter. Refrigerate for at least 2 hours, then unwrap and roll in the toasted pecans.
  3. The cheese ball can either be served at this point or re-wrapped and refrigerated for up to 3 days. Serve with crackers or thin slices of toasted baguette.
 
Rolled Stuffed Chicken with Cranberry and Cheese
Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and Brie
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Serves: 6 servings
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Ingredients
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 cup (4 ounces) Brie cheese
  • ½ cup dried cranberries
  • ⅔ cup chopped walnuts
  • ⅓ cup packed fresh parsley sprigs
  • ⅔ cup dry bread crumbs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • ½ cup all-purpose flour
Instructions
  1. Flatten chicken to ¼-in. thickness. In a small bowl, combine cheese and cranberries. Spoon ¼ cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks.
  2. Place walnuts and parsley in a food processor, cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture.
  3. Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35-40 minutes or until a meat thermometer reads 170°. Discard toothpicks.

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