Indholdsfortegnelse for Christmas 2022 i Cooking with Paula Deen

Making Christmas Magic Y’all already know how dear Christmas is to my heart. Being reunited with family and friends, my grandbabies’ laughter ringing out, peaceful evenings around the fire, and a sense of business in the kitchen that, truth be told, I don’t mind at all—the delicious aromas of yummy meals sure help, too. All these things and more keep the childlike wonder of the holidays alive for me. You’ll find a host of festive meals, from holiday brunch to Christmas dinner, along with seasonal sips and snacks—the Cranberry-Glazed Meatballs (page 17) are always a hit—among the pages of this special issue. On page 19, I’ve even got a special baking project that’ll be fun to complete with your little ones: the “12 Days of Christmas Cookies.” We all know…

Holiday Brunch Wake up to this scrumptious spread ∙ HOLIDAY BRUNCH ∙ MENU Herb-Baked Eggs Spicy Glazed Bacon-Wrapped Sausage Ambrosia Salad Home Fries with Caramelized Red Onion Orange Rolls with Cream Cheese Icing Spiced Apple Spritzers Herb-Baked Eggs Makes 4 servings 4 cloves garlic, minced½ cup grated Parmesan cheese2 tablespoons chopped fresh rosemary2 tablespoons chopped fresh thyme12 large eggs8 tablespoons heavy whipping cream4 tablespoons unsalted butter1 teaspoon ground black pepperToasted sourdough, to serveGarnish: chopped fresh parsley 1. Preheat oven to broil. Line a large rimmed baking sheet with parchment paper. 2. In a small bowl, stir together garlic, cheese, rosemary, and thyme. 3. In 4 small bowls, carefully crack 3 eggs each. 4. Place 2 tablespoons cream and 1 tablespoon butter into each of 4 (9-ounce) cast-iron gratin dishes. Place on…

APPETIZERS AND SNACKS Bacony Pigs in a Blanket 10 Baked White Bean and Rosemary Dip 16 Crab and Artichoke Dip 12 Cranberry-Glazed Meatballs 17 Dried Fruit and Nut Granola 87 Festive Cheese Ball 9 Kettle Corn 91 Lobster Mac and Cheese Bites 13 Marinated Cheese and Olives 18 Sweet and Smoky Snack Mix 90 BEVERAGES Ginger-Lemon Cider 15 Honey Hot Toddy 13 Pineapple-Ginger Punch 12 Spiced Apple Spritzers 54 BREADS Dijon-Chive Yeast Rolls 62 Orange Rolls with Cream Cheese Icing 54 CAKES AND CHEESECAKES Buttermilk Spice Layer Cake 79 Chocolate Coconut Almond Cheesecake 66 Chocolate Peppermint Cheesecake 74 Gingerbread Cheesecake 75 Gingered Carrot Cupcakes 70 Lady Baltimore Cake 67 Ooey Gooey Butter Layer Cake 71 Peanut Butter Candy Cheesecake 82 Red and White Velvet Layer Cake 83 Spiced Cranberry Cake…

Festive Cheese Ball Makes 8 to 10 servings 1 (11-ounce) log goat cheese, softened½ (8-ounce) package cream cheese, softened2 tablespoons sour cream1 teaspoon minced fresh rosemary¼ cup chopped pistachios¼ cup chopped dried cranberriesCrackers, to serve 1. In a large bowl, beat goat cheese, cream cheese, sour cream, and rosemary with a mixer at medium speed until smooth and creamy. Shape mixture into a ball, and wrap in plastic wrap. Refrigerate for 2 hours. 2. In a shallow dish, combine pistachios and cranberries. Unwrap cheese ball, and roll in pistachio mixture. Serve immediately with crackers, or wrap in plastic wrap, and refrigerate for up to 3 days. Bacony Pigs in a Blanket Makes 24 1 (8-ounce) can refrigerated crescent dough sheet*12 slices precooked bacon, halved crosswise24 smoked beef cocktail sausagesRaspberry Maple Sauce…

Chocolate Coconut Almond Cheesecake Makes 1 (10-inch) cake Crust: 1¾ cups chocolate graham cracker crumbs½ cup finely chopped almonds⅓ cup sugar⅓ cup unsalted butter, melted Chocolate layer: 1½ (4-ounce) bars semisweet chocolate, chopped6 tablespoons unsalted butter½ cup sugar2 tablespoons all-purpose flour2 large eggs Cheesecake layer: 4 (8-ounce) packages cream cheese, softened1 cup sugar1 teaspoon coconut extract4 large eggs1 cup sweetened flaked coconut Topping: 1 (4-ounce) bar bittersweet chocolate, chopped¼ cup heavy whipping cream1 cup chopped almonds 1. Preheat oven to 300°. 2. For crust: In a medium bowl, stir together all ingredients until well combined. Press mixture into bottom and up sides of a 10-inch springform pan. 3. Bake for 8 minutes. Leave oven on. 4. Meanwhile, for chocolate layer: In a small saucepan, heat chocolate and butter over medium-low…

Spiced Pear Sandwich Cookies Makes about 24 1 (2.25-ounce) package chopped hazelnuts2 tablespoons granulated sugar2 tablespoons firmly packed light brown sugar1 cup all-purpose flour¼ teaspoon salt¼ teaspoon ground mace¼ teaspoon ground cinnamon½ cup cold salted butter, cut into pats1 tablespoon bourbon1 (11.5-ounce) jar pear preserves 1. In the work bowl of a food processor, pulse hazelnuts and sugars until hazelnuts are finely ground. (Do not overprocess.) Add flour, salt, mace, and cinnamon, and pulse until combined. Add cold butter and bourbon; pulse until dough forms a ball. Divide dough in half, and roll into 2 (1½-inch-diameter) logs. Wrap in plastic wrap, and refrigerate until very firm, about 4 hours. 2. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 3. Cut logs into ¼-inch slices, and place 2…

Gingerbread Bark Makes about 1 pound 1 pound vanilla-flavored candy coating, melted according to package directions9 thin gingersnap cookies½ cup gumdrops, halved3 tablespoons chopped crystallized ginger1 tablespoon assorted holiday sprinkles 1. Line a large rimmed baking sheet with parchment paper. 2. In a small bowl, reserve ¼ cup melted candy coating. Spread remaining candy coating in a 12x8-inch rectangle on prepared pan. Place cookies 1 inch apart in candy coating, pressing gently. Scatter gumdrops, ginger, and sprinkles on top. Drizzle with reserved ¼ cup candy coating. Let stand until firm, about 1 hour. Break into pieces. Store in an airtight container for up to 2 weeks. Dried Fruit and Nut Granola Makes about 8 cups 3 cups old-fashioned oats1¾ cups sliced almonds1 cup roasted salted sunflower seeds¼ cup firmly packed…