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A RUTLAND HERALD SUPPLEMENT | NOVEMBER 2020FREE www.rutlandherald.com/holidaycookbook

LEFTOVER MAGIC C INDIVIDUALLY PORTIONED RECIPES k FESTIVE COCKTAIL

Festive NEW CLASSICS

2 RUTLAND HERALD HOLIDAY COOKBOOK & ENTERTAINMENT GUIDE 2020

Happy Thanksgiving!We are thankful for you! We appreciate

your friendship and your business. Warm wishes to you and your family.

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Chocolate, shortbread, gingerbread and more

By Ryan ShepardSouthern Kitchen

The holidays are almost synonymous with cookies, pies, cakes and sweet breads. Their scents alone are worth whipping up a batch of baked goods just to

have your home filled with whiffs of cinnamon, brown sugar and butter. Here is a holiday classic that is sure to be a hit among your family.

Serves: 12For the brownies:• 1 cup (2 sticks) unsalted butter, diced• 4 ounces unsweetened baking chocolate• 2 cups sugar• 4 large eggs, beaten• 2 teaspoons vanilla• 1 1/3 cups all-purpose flour• 1 teaspoon baking powder• 1 teaspoon kosher salt• 1/2 cup chopped pecans or walnuts (optional)For the Peppermint Bark:• 1 1/2 pounds high-quality white chocolate chips• 30 peppermint candies, crushed

To make the brownies: Heat the oven to 325 degrees. Spray a 9- by 13-inch baking dish with nonstick oil spray. Line the bottom and the sides with parchment paper.

Fill a medium saucepan about 1 inch deep with water. Bring to a simmer over medium heat. Combine the butter and chocolate in a large bowl and nest in the saucepan of sim-mering water, making sure the bottom of the bowl doesn’t touch the water. Let melt, stirring occasionally. Add the sugar and stir until it dis-solves into the chocolate. Carefully remove the bowl from the saucepan and place on a kitchen towel on the counter.

In a small bowl, whisk together the eggs and vanilla, then whisk into the warm chocolate mixture. Work quickly to avoid scrambling the eggs. In a medium bowl, whisk together the flour, baking powder and salt, then whisk into the chocolate mixture, taking care not to overwork the batter. Fold in the nuts, if desired. Pour into the prepared baking dish.

Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let brown-ies cool, then invert the entire tray, without cutting, onto a cutting board. Invert again so that the brownies are top side up.

To make the peppermint bark: Return the saucepan containing the water to medium heat. Place the white chocolate in a medium bowl and then nest the bowl in the saucepan, again making sure the bottom of the bowl doesn’t touch the water. While stirring occasionally, let the chocolate melt.

Carefully remove the bowl from the saucepan and place on a kitchen towel on the counter. Stir half of the crushed peppermints into the chocolate and evenly spread over the cooled brownies. Top with the remaining peppermints and let sit until the chocolate has hardened. Cut into squares and serve.

Brownies with Peppermint Bark

Holiday BAKING GUIDE

RUTLAND HERALD HOLIDAY COOKBOOK & ENTERTAINMENT GUIDE 2020 3

By Southern Kitchen

M any of the best cocktails are made with ingre-dients that are tried and true for drinks but otherwise largely ignored. Take molasses, for example. That jar of rich, dark syrup sitting

in the back of your cabinet is just begging to be used. It takes roughly 100 gallons of boiled-down sugar cane

juice to make 10 to 15 gallons of molasses. Even with all that work, for much of American history it was far more popular than it is today. While you can still find molasses in most stores, the mass-produced version, often the byproduct of crystallized sugar, doesn’t have quite the same flavor as the homemade jars found at farmers markets and roadside stands.

Definitely don’t go stockpiling molasses, though, think-ing you can use it in everything as a substitute sweetener. Despite its sugary origins, store-bought molasses can be quite bitter (and has a tendency to drip everywhere).

And given the potency of molasses, you’ll need strong liquors to balance it out. Dark, woody spirits like bour-bon pair well with molasses, as do smoky mezcals. And like other thick syrups used in cocktails, consider thin-ning it out with water to make measuring easier.

Molasses an unexpected cocktail ingredientTwo-Boil FlipNote: To dilute the molasses, pour equal parts molasses and water into a measuring cup, and stir to combine.Makes: 1 cocktail• 2 ounces Old Forester 100-proof bourbon• 3/4 ounce diluted molasses (see note)• 1/2 ounce fresh lemon juice• 1/2 ounce coffee liqueur• 1/4 ounce simple syrup• 1 large egg• Ice cubes• Freshly grated nutmeg, for garnish

In a cocktail shaker, combine the bourbon, molasses, lemon juice, coffee liqueur, simple syrup and egg. Add one ice cube and shake hard for 20 to 30 seconds. Open the shaker and fill the remaining space with ice. Shake the drink hard for an additional 20 to 30 seconds. Strain into a cocktail glass and top with grated nutmeg. Serve immediately.

Happy Thanksgiving!We are thankful for you! We appreciate

your friendship and your business. Warm wishes to you and your family.

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Voila! These holiday staples become new meals the next day

LEFTOVER MAGICBy Southern Kitchen

Holiday feasts usually involve leftovers. Here are recipe ideas for ways to turn the leftovers into brand-new treats.

Serves: 4 to 6• 8 large eggs• 1/2 cup grated cheddar cheese• 1/4 cup grated Parmesan cheese• 1/2 teaspoon kosher salt• 1/2 teaspoon freshly ground black pepper• 1 tablespoon unsalted butter• 1/2 cup diced ham• 1 cup cooked broccoli florets, cut into small pieces

Heat the oven to 350 degrees.

In a medium bowl, whisk together the eggs, cheeses, salt and pepper.

Melt the butter in a large cast

iron or nonstick skillet over medium-low heat.

Add the ham and broccoli, and cook, stirring, until heated through, about 3 minutes. Add the egg mixture to the pan and cook, stirring with a rubber spat-ula, until the bottom and sides have just set, about 5 minutes.

Transfer to the oven and bake until the center has set and the frittata has turned a light golden brown, 8 to 10 minutes.

Flip the frittata out onto a cutting board, cut into equal wedges and serve immediately.

LEFTOVERS

Leftover Turkey Sandwich on Dressing Waffles

LEFTOVERS

Ham and Broccoli Frittata

Serves: 2• 1 1/2 cups leftover cornbread dressing• 1 large egg• 2 tablespoons buttermilk• 8 ounces cooked turkey• 4 tablespoons cranberry sauce• 1/2 cup gravy, for serving

Heat a waffle iron according to the manufacturer’s instructions and spray generously with nonstick spray. In a medium bowl, combine dressing, egg and buttermilk. Scoop dressing mixture

into the center of the waffle iron and lightly spread toward the sides. Cook until waffle is crisp on the outside, about 8 to 10 minutes.

Remove from the waffle iron and cut into fourths. Spread two of the waffle pieces with cranberry sauce and top with cooked turkey.

Place remaining waffles on top and serve with warm gravy for dipping or drizzling.


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Holiday Cookbook & Entertaining Guide is created annually by Gannett Inc. and distributed with various newspapers across the country and by King Features. Reproduction in whole or in part without prior written permission is strictly prohibited. Opinions expressed in the publication are those of the authors and do not necessarily represent those of the management of the publication.

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LEFTOVERS

Sweet Potato Turnovers with Scallion Blue Cheese DressingServes: 4For the dressing:• 1 bunch scallions, green parts only, chopped• 3/4 cup blue cheese crumbles• 1/2 cup sour cream• 1/2 cup buttermilk• 3 tablespoons mayonnaise• 1 teaspoon Worcestershire sauce• 1/2 teaspoon hot sauce• Kosher salt and freshly ground black pepperFor the turnovers:• 1 cup mashed potatoes• 4 strips cooked Applewood-smoked bacon, chopped• 1 sheet frozen puff pastry, thawed according to package directions• 1 large egg, beaten

To make the dressing: Combine all ingredients in a blender and pureé until smooth. Season to taste with salt and black pepper.

To make the turnovers: Heat the oven to 375 degrees. Lightly flour a cut-ting board or work surface and roll puff pastry into a 12-inch square. Use a knife or pizza cutter to cut pastry into four equal squares.

Place 1/4 cup of mashed potatoes in the center of each square, then evenly distribute the bacon on top. Brush two sides of each square with egg wash, fold the pastry in half to make a triangle, then press the edges to seal. Brush the tops of each turnover with remaining egg wash.

Bake until pastry is crisp and golden brown, about 15 to 20 minutes.

Transfer to a wire rack to cool for about 10 minutes. Serve warm and drizzle with Scallion Blue Cheese Dressing.


Recipes individually portioned

MADE JUST FOR YOU

By Southern Kitchen

This year, holiday meals might look a little different. We might all go to Grandma’s house virtually, or schedule out our gatherings through the day so we don’t have a packed house. One thing that might be prudent this year is to make individual mains like pizzas, pot pies and meatloaves, either to eliminate making and reheating massive

quantities, to create cute take-home meals, or to stop the spread of germs among common serving spoons.Here are a couple of individual-portion recipe ideas.

Serves: 2For the dough:• 267 grams (1 3/4 cup plus 2 tablespoons) all-pur-pose flour, plus more for shaping• 183 grams (2/3 cup) water, at room temperature• 7 grams (2 teaspoons) kosher salt• 5 grams (3/4 teaspoon) extra-virgin olive oil, plus more for the pan• 3/4 teaspoon instant yeast

For the sauce:• 1 tablespoon unsalted butter• 1 clove garlic, minced• 1/2 teaspoon dried oregano• Pinch red pepper flakes• 1 (14-ounce) can crushed tomatoes in tomato puree• 1/2 onion, peeled• Kosher salt

Toppings: • 1 1/2 cups cup grated low-moisture mozzarella cheese• Fresh oregano or thyme leaves• Grated Parmesan cheese• Extra-virgin olive oil• Torn fresh basil leaves

To make the dough: In a large bowl, stir together all of the ingredients until a shaggy dough forms. Cover tightly with plastic wrap and let sit at room tempera-ture for at least 8 hours or up to 24 hours. (Dough can also be frozen for later use.)

When you’re ready to shape your pizzas, turn the dough out onto a well-floured counter, being careful not to deflate too much of the air in the dough. Using a bench scraper or knife, divide the dough in half. Working with one half of the dough at a time, grab a corner of the dough and pull it up and over to the center. Continue to grab the corners of the dough, pulling towards the center, to form a taut ball. Pinch together the seams of the dough, and then flip over so that the seam is facing down. Repeat with the second half of the dough.

Pour a generous amount of olive oil (about 1 table-spoon) into two 9-inch cast iron skillets. Swirl the oil around to coat the bottom and sides of the pan. Place one dough round into each skillet and turn to

coat in the oil. Flip the dough rounds so that they are seam side-down, cover tightly with plastic wrap, and let sit at room temperature for 2 hours.

About 1 hour into the proofing, turn the oven on to 550 degrees, or as high as it will go.

Meanwhile, make the sauce: In a medium saucepan, melt the butter over medium heat. When the butter is foamy, add the garlic, oregano and red pepper flakes and cook, stirring, until aromatic, about 1 minute. Add the tomatoes and the onion half and bring to a simmer. Continue to simmer, stirring occasion-ally, until thickened and flavorful, about 45 minutes. Remove from the heat and discard the onion half. Season to taste with salt.

To top and cook the pizzas: After 2 hours of proof-ing, unwrap the skillets. Use your fingers to press the dough out until it reaches the sides of the skillets and pop any large bubbles that you see. Spread about 1/2 cup of the sauce onto each dough round and top with the cheese. Sprinkle the fresh oregano over the cheese and bake until well browned, 10 to 15 minutes.

Immediately sprinkle the top of the pizzas with Parmesan and drizzle with olive oil. Transfer to a cutting board and let rest for 5 minutes. Sprinkle basil leaves over the top, slice and serve.

Individual Skillet Pizzas


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Makes 4 servingsFor the sauce:• 1 (10-ounce) can tomato purée• 2 cloves garlic, minced• 1 teaspoon dried Italian seasoning• 1 teaspoon beef bouillon• 2 tablespoons Worcestershire sauce• 2 tablespoons dark brown sugar• 1/4 to 1/2 teaspoon red pepper flakes• Salt and freshly ground black pepperFor the meatloaves:• 1 tablespoon extra-virgin olive oil• 3 tablespoons finely chopped yellow onion• 3 tablespoons finely chopped green bell peppers• 1 clove garlic, minced• 1 pound ground chuck• 1/2 cup Italian breadcrumbs, or regular breadcrumbs plus 2 tablespoons dried Italian seasoning• 1/4 cup freshly grated Par-mesan cheese, plus more for serving• 2 tablespoons chopped fresh parsley, plus more for serving• 1 large egg, lightly beaten• Salt and freshly ground black pepper

Heat oven to 375 degrees.

For the sauce: In a small sauce-pan, combine all ingredients over low heat and let simmer while you prepare the meatloaves. Stir occasionally to keep from sticking.

For the meatloaves: In a small skil-let, over medium heat, add olive oil, onions, bell peppers and garlic. Let vegetables soften, 3 to 5 minutes. Remove from the heat.

Place ground chuck in a large bowl and break apart gently with a fork. Add the onion mixture and remain-ing ingredients and, using your hands, mix. Next, add 1/2 cup of the sauce and, using a spatula, combine all ingredients.

Grease a divided four-section baking pan. Lightly spoon the meatloaf mixture into the four sections. Gently spoon the remaining sauce over the top of the meatloaves and place in oven.

Bake for 35 to 40 minutes and remove from oven. Grate addi-tional Parmesan over the top and place back in the oven for 5 minutes or so. Top with chopped parsley and serve.

Individual Meatloaves


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