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Dinner Recipe: Leek Potato Pancakes
Servings: 6
Taste of Home ~ Step by Step
I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter.
Recipe by: Suzanne Kesel ~ Cohocton, New York

Ingredients:

• 1/2 pound russet potatoes, peeled and quartered (about 1 large)
• 2 pounds medium leeks (white portion only), thinly sliced
• 4 large eggs, lightly beaten
• 1/2 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup canola oil, divided
• Optional: Sour cream, apple sauce and chopped chives

Preparation Instructions:

• Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, adding leeks during the last 3 minutes. Drain.
• Transfer potatoes and leeks to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour.
• Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with sour cream and apple sauce, and top with chopped chives.
• Serve and enjoy!

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Dinner Recipe: Winter Solstice Roasted Turkey with Herbs
Servings: 8-10
Simply Family Recipes ~ Step by Step
Basking in the warmth of the holiday season, this Winter Solstice Roasted Turkey with Herbs is a centerpiece that promises to dazzle your guests with its golden crisp skin and succulent, herb-infused flesh. A harmonious blend of aromatic herbs and slow roasting transforms the humble turkey into a festive masterpiece.

Unveiling a turkey that’s moist and tender with a herbaceous aroma, this dish pairs beautifully with a cranberry-orange relish or a classic gravy. The crispy skin gives way to juicy meat, making each bite a celebration of winter flavors.
Recipe by: Simply Family Recipes

Ingredients:

• 1 whole turkey (12-14 lbs), thawed if frozen
• 1/2 cup unsalted butter, softened to room temperature
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh sage, finely chopped
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 large orange, quartered
• 1 head of garlic, halved crosswise
• 2 cups low-sodium chicken stock

Preparation Instructions:

• Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven to ensure even cooking.
• In a small bowl, mix the softened butter with rosemary, thyme, sage, salt, and pepper until well combined. Tip: Letting the butter soften naturally ensures a smoother herb blend.
• Pat the turkey dry inside and out with paper towels. This step is crucial for achieving that perfectly crispy skin.
• Gently loosen the skin over the turkey breast and thighs with your fingers, then spread half of the herb butter underneath the skin directly onto the meat.
• Rub the remaining herb butter all over the outside of the turkey. Tip: Massaging the butter under and over the skin locks in moisture and flavor.
• Stuff the turkey cavity with the quartered orange and halved garlic head for an aromatic depth that permeates the meat.
• Place the turkey on a rack in a roasting pan, breast side up, and pour the chicken stock into the bottom of the pan to keep the meat moist during roasting.
• Roast the turkey in the preheated oven for about 3 to 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Tip: Basting every hour with pan juices ensures a golden, flavorful crust.
• Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving to allow the juices to redistribute.

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Dinner Recipe: Roasted Rack of Lamb
Servings: 8
Food Network ~ Step by Step
Seasoning is key for a perfect piece of lamb: Michael Symon loves to use fresh rosemary, salt and just a pinch of sugar.
Recipe by: Michael Symon

Ingredients:

• Grated zest of 2 lemons
• 2 tablespoons chopped fresh rosemary
• 1/4 cup kosher salt
• Pinch of sugar
• 2 8-bone racks of lamb, chine bone removed, frenched
• 1/4 cup canola oil

Preparation Instructions:

• Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
• Preheat the oven to 300 degrees F.
• Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
• Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

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Dinner Recipe: Lemony Shrimp Scampi Pasta
Servings: 4
Food Network ~ Step by Step
Bright, zesty and full of garlicky goodness, this lemony shrimp scampi pasta is a festive twist on a classic that’s perfect for elevating your Christmas dinner spread.
Recipe by: Melissa d'Arabian

Ingredients:

• 6 garlic cloves, pressed or grated
• 2 lemons, zested and juiced
• 5 tablespoons olive oil
• 1 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
• 1/4 onion
• 3/4 pound thin linguini
• 2 tablespoons butter
• 1 small bunch parsley, leaves chopped

Preparation Instructions:

• In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
• Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
• Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
• Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

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Dinner Recipe: Red Wine-Braised Brisket Roulade
Servings: 6-8
Food Network ~ Step by Step
You'll need one bottle of dry red wine, some brandy, tomato puree, and veal demi-glace to make this mouth-watering mulled-wine-esque roulade.
Recipe by: Food Network Kitchen

Ingredients:

• 1 8-ounce bag pearl onions
• 5 thyme sprigs
• 2 bay leaves
• 1 tablespoon juniper berries
• 1 4-pound flat-cut brisket, trimmed
• Kosher salt and freshly ground pepper
• 3 medium carrots, halved crosswise and quartered lengthwise
• 3 medium parsnips, halved crosswise and quartered lengthwise
• 2 to 3 tablespoons extra-virgin olive oil
• 5 cloves garlic, smashed
• 1 large shallot, sliced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 750-ml bottle dry red wine
• 1/4 cup brandy
• 7 ounces fresh veal demi-glace (such as D'Artagnan)
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley, plus more for topping

Preparation Instructions:

• Trim the pearl onions and cut a slit up the sides from root to tip. Transfer to a bowl and cover with hot water; let sit 30 minutes to soften, then drain and peel; set aside.
• Meanwhile, wrap the thyme, bay leaves and juniper berries in a square of cheesecloth and tie closed; set aside.
• Butterfly the brisket: With your knife parallel to the cutting board, slice the brisket in half horizontally almost all the way through, leaving one side attached; open like a book. (If the brisket is triangular, cut from the pointed side toward the wider side.) Pound with the flat side of a meat mallet until about 3/4 inch thick, if needed.
• Season the brisket with salt and pepper and arrange with the wider of the two short sides in front of you. Arrange the carrots and parsnips horizontally across the brisket, close to the side in front of you. Starting from this side, roll the brisket over the vegetables to make a tight log and set seam-side down. Tie in 2-inch intervals using kitchen twine, then tie across the length, tucking in the ends. Season with salt and pepper.
• Preheat the oven to 250 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Add the brisket and cook, turning, until browned all over, 12 to 15 minutes. Remove to a plate.
• Reduce the heat to medium. Add the remaining 1 tablespoon olive oil if the pot looks dry, then add the garlic, shallot and tomato paste and cook, stirring, until golden, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until golden, about 1 minute. Add the wine, brandy, pearl onions and cheesecloth bundle and bring to a boil. Whisk in the demi-glace and 1 cup water and return to a boil.
• Nestle the brisket in the liquid and return to a boil. Cover and transfer to the oven. Bake, turning halfway through, until the brisket is tender and a thermometer inserted into the center registers 190 degrees F to 200 degrees F, about 4 hours. Remove from the oven, uncover and turn the brisket. Let rest in the sauce at least 30 minutes.
• Transfer the brisket to a cutting board. Discard the cheesecloth bundle. Skim the fat off the top of the sauce and cook over high heat until thick and glossy, 15 to 20 minutes. Remove from the heat and whisk in the butter, then stir in the parsley.
• Remove the twine from the brisket and cut into 1-inch-thick slices. Transfer the sauce and brisket to a platter; top with more parsley.

Cook’s Note:
Veal demi-glace is a thick stock that gives this sauce its rich flavor. It's sold refrigerated at butcher shops and specialty stores. If you can't find it, use 2 cups beef stock and omit the water in step 6.

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Dinner Recipe: Crispy-Skinned Chicken a l'Orange
Servings: 4
Food Network ~ Step by Step
Melissa d’Arabian’s Crispy-Skinned Chicken à l’Orange brings French flair to your table with golden chicken in a sweet, citrusy orange sauce perfect for a festive New Year’s meal.
Recipe by: Melissa d'Arabian

Ingredients:

• Kosher salt and freshly ground black pepper
• 3 skin-on bone-in chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup frozen orange juice concentrate
• 4 tablespoons honey

Preparation Instructions:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

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Dessert Recipe: Champagne Jelly Flutes
Servings: 8
Food Network ~ Step by Step
The secret to keeping the floating bubbles in these champagne jellies is making sure your liquids are very cold — and cooling the mixture quickly so that the gelatin sets before the bubbles dissolve. Inserting the raspberry creates more bubbles, as the trapped gasses move around before the jellies are fully set. The result is a dramatic and festive sparkling treat best scooped with a spoon.
Recipe by: Food Network

Ingredients:
• Three 1/4-ounce packets unflavored powdered gelatin
• 1/2 cup sugar
• 1 bottle dry sparkling wine, such as Champagne or Prosecco, chilled
• 2 cups sparkling pale white grape juice, chilled
• 8 raspberries
• 1 tablespoon half-and-half

Preparation Instructions:
• Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
• Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
• Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
• Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

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