A celebration of food
Keep Your Poinsettias Dazzling All Season
Poinsettias are the crowning glory of the Christmas season, and at Bachman’s farm in Lakeville, Minnesota, we grow more than 70,000 of them every year!
There are more than 30 varieties in several different sizes, which make it easy to find the right poinsettia to fit your space and style. Look for traditional red, pink and white, as well as sparkling novelty poinsettias painted in popular hues of purple, blue, orange and more.
If you’re filling your home with poinsettias for the holidays, here’s how to best care for them to ensure they look beautiful long through the end of the season.
- Start strong. To select a healthy poinsettia, look for one with lots of dark green
foliage and color. The yellow flowers in the center of the foliage should be
small and bright.
- Think light. Keep your plant in a room with strong indirect light to ensure it
maintains its bold color.
- Water regularly. Your poinsettia prefers evenly moist soil, but not
standing water. Water it about two to three times a week.
- Stay warm. The ideal temperature for a poinsettia is 60 – 70 degrees Fahrenheit.
Keep your poinsettia protected from anything significantly colder or warmer,
such as air ducts or radiators.
Follow these steps and you can expect beautiful poinsettias all season.
Did You Know?
- Bachman’s has been growing poinsettias for over 85 years.
- Bachman’s crop production starts as early as April. The majority of the plants are started in June, with smaller plants started as late as August.
- The showy colored part of poinsettias that most people think of as flowers are actually modified leaves, or bracts.
- These bracts begin to change from green to vibrant red, white or pink a few weeks before they’re shipped to stores.
- December 12th is National Poinsettia Day – celebrate by bringing home a poinsettia!
Manhattan Strip Roast with Horseradish Cream Sauce
Our Manhattan Strip Roast is a customer favorite! It comes marinated in our exclusive seasoning and cooks up in about an hour. A must-have for any dinner party or holiday celebration.
Serves 8-12 people
Preparation time: 1- 1 ½ hours
1 Manhattan Strip Roast
2 bunches rosemary or thyme
For the horseradish sauce:
1 cup (8 ounces) crème fraîche
1 tablespoon Dijon mustard
3 tablespoons grated horseradish, preferably freshly grated
Small pinch cayenne
Salt and pepper
To prepare roast:
- Place on a roasting pan with fat side up.
- Cook uncovered for 20 minutes at 475 F.
- Reduce oven to 275 F and roast for an additional 30 minutes for medium rare or 50 minutes for medium well (ovens may vary). As a reference, your meat thermometer should read 130 F for medium rare, 140 F for medium and 150 F for medium well.
- Cover with foil and allow to rest for 10 minutes.
- Slice and drizzle with juices from roasting pan to serve.
For the horseradish cream sauce:
In a small bowl combine crème fraîche, Dijon mustard, horseradish and cayenne pepper. Add salt and pepper to taste. Stir until combined.
White Chocolate Dipped Peppermint Sugar Cookies
A simple twist on a classic holiday cookie from Twin Cities food blogger greens & chocolate. A must-have for any cookie plate this holiday season!
Growing up, my family gathered together every year for our annual Christmas sugar cookie baking and decorating. We would turn up the Christmas jams, break out all the cookie cutters and Christmas sprinkles, and spend hours baking and decorating cookies.
Typically, it was my grandpa’s job to roll out the dough, while the rest of us would cut the cookie shapes, bake and decorate. While it didn’t necessarily feel like a lot of work at the time (probably because it was also fun!), making cut-out sugar cookies proves to be a time-consuming process!
These days, I don’t have much patience for cut-out sugar cookie baking and decorating. I’m sure I’ll bring back the tradition in a year or so when our kids can join in on the fun, but it’s not something I enjoy doing alone. Not only do I lack the skills to create pretty cookies, but rolling out the dough and cutting the shapes takes a lot of time!
This is where the drop-dough sugar cookie comes in. Tastes like a sugar cookie and no cookie cutters. It’s a win-win.
Even better, I skipped the fancy decorating and just dipped the cookies in white chocolate and sprinkled them with crushed candy canes. Simple, pretty and delicious!
Since one of my favorite flavors of the holidays is peppermint, I didn’t just settle for plain sugar cookies. I added a touch of peppermint extract to the cookie dough and it was just enough to let the peppermint flavor shine through.
We all absolutely loved these festive cookies! The cookie alone is delicious enough that you don’t necessarily NEED the white chocolate and crushed candy canes, but they add such a nice touch that I think it’s worth the extra steps. If you’re a fan of peppermint and sugar cookies, these need to be added to your Christmas baking list!
White Chocolate Dipped Peppermint Sugar Cookies
Makes about 30 cookies
Preparation time: 1 hour
2 ¾ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 ½ cups white granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
8 ounces white chocolate, chopped
1 tablespoon shortening
⅓ cup finely crushed candy canes
- Heat oven to 350 F. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, cream of tartar and salt; whisk to combine.
- In a large bowl with electric mixer, beat sugar and butter until light and creamy, about 2 minutes.
- Add egg and egg yolk, one at a time, beating well between each addition.
- Add vanilla and peppermint extracts and beat to combine.
- Add dry mixture to wet ingredients and beat until well combined.
- Scoop out dough, about 1 ½ to 2 tablespoons at a time, and shape into cookie dough balls.
- Place on prepared baking sheets.
- Bake for 10-12 minutes, until edges are set but the middles appear slightly under-baked. They will set up!
- Let cool for 5 minutes on pan, then transfer to cooling rack to cool completely.
- Once cookies are cooled, combine white chocolate and shortening in a microwave safe bowl.
- Microwave in 30-second intervals, stirring well between each interval, until white chocolate is melted.
- Dip each cookie in the white chocolate and sprinkle with crushed candy canes.
- Let cool completely at room temperature or in the refrigerator. Store leftovers in an airtight container at room temperature.
Sea Salt & Vinegar Smashed Red Potatoes
Just like your favorite potato chips – but even better! This easy side dish is crispy, salty, tangy and addictively delicious. Serve with ranch dressing, fresh tomato salsa or just as-is!
Preparation time: 45 minutes
Cook time: 40 minutes
2 pounds small red potatoes
1 ½ cup white vinegar
½ teaspoon sea salt
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons white balsamic reduction
2 tablespoons fresh basil, chopped
Coarse sea salt, to taste
- Rinse potatoes and place them in a large pot.
- To the pot, add vinegar, then add enough water to cover the potatoes by one inch. Add ½ teaspoon salt. Bring to a boil and cook until potatoes are very tender, but not falling apart, about 25-30 minutes, depending on the size of the potatoes. Drain vinegar water off.
- Heat oven to 450 F.
- Return potatoes to pot and add butter. Gently stir to melt butter and coat potatoes.
- Brush large sheet pan with olive oil. Spread out cooked potatoes on sheet pan.
- Using the bottom of a flat measuring cup or mug, smash potatoes to ½-inch thickness.
- Roast in oven until golden brown on bottom, about 15-20 minutes, then flip potatoes and roast for another 15-20 minutes.
- Remove from oven and drizzle with balsamic reduction. Sprinkle with chopped basil and coarse sea salt to taste. Serve warm or cold.
Slow Cooker Meatball Tortellini Soup
This simple soup recipe from Twin Cities food blogger greens & chocolate is perfect for busy families!
We recently welcomed our second son into our family, and can I just say that everyone who told us that it’s a big adjustment going from one to two kids was ONE HUNDRED PERCENT CORRECT?! I can’t believe we ever thought having one kid, especially a newborn, was difficult. I mean yes – hello, sleep deprivation. But instead of having two adults and one little human, it’s two versus two. All hands on deck.
I’d say the most challenging time of day for us is the evening. The baby gets a little fussy, and since it gets dark so early, the toddler needs to be entertained inside.
So far it works out best for my husband to manage our two-year-old and for me to keep the baby happy, typically wearing him in a baby carrier. So when it comes to dinners, I pretty much have three requirements. For one, it needs to take less than 30 minutes MAX. Second, not a lot of chopping or standing over the stove. Grease splatters and leaning over just isn’t going to work. Third, if it’s a slow cooker recipe, I am in.
A slow cooker recipe means that I can throw it together in the morning when I get a chance. It’s not as time-sensitive as “oh my gosh it’s 6:00 and we need to figure out dinner.” That’s where this soup comes in.
This Slow Cooker Meatball Tortellini Soup is absolutely perfect for busy weeknights. Aside from a little chopping of onion and carrots, you simply add it all to the slow cooker and let it cook all day. Since we love this recipe so much, I typically make a double batch and put one in the freezer. Then all I have to do the day before I want to make it is take it out of the freezer and let it thaw in my refrigerator until the next morning.
Also, can I let you in on a little secret? This soup can easily be made on the stovetop as well. Just sauté the veggies in a little bit of olive oil, then add the rest of the ingredients and let it simmer for 20 minutes. So just in case you didn’t have time in the morning to throw it all in the slow cooker or you just didn’t think that far ahead, this soup will still save you.
We serve this with a side of garlic bread and a salad, and we personally love it topped with Parmesan cheese and fresh parsley. Enjoy!
Slow Cooker Meatball Tortellini Soup
Preparation time: 6-8 hours
1 onion, diced
2 carrots, peeled and finely chopped
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1 (16-ounce) package frozen Italian meatballs
1 (8-ounce) package frozen chopped spinach
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
8 cups beef broth
1 (16 ounce) package cheese tortellini
Shredded Parmesan cheese and chopped fresh parsley, for topping
- Place all ingredients except for tortellini in slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Add tortellini for the last 30 minutes.
- Serve topped with Parmesan cheese and chopped parsley. Enjoy!
Appetizer idea: Bacon-Wrapped Tater Tots
Tater tots paired with bacon just might be the best appetizer combination ever!
To make this easy finger food, start by heating your oven to 425 F. Cut strips of bacon in half and cut thin slices of your favorite cheese (we used Pepper Jack).
Place a square of cheese and one tater tot on each slice of bacon and roll bacon around them to secure. Place a wire rack on a foil-lined baking sheet and place bacon-wrapped tots on the rack, seam-side down. Bake for 20-25 minutes, until bacon is crispy.
Delicious paired with Fulton Sweet Child of Vine!
North Country Prime Rib of Pork
New at Lunds & Byerlys! Our exclusive North Country Prime Rib of Pork is the ultimate in both flavor and presentation. Each roast has been delicately seasoned with our special blend of spices and shallots with hints of juniper berry. For ease in preparation, all North Country roasts are French-cut by hand to support even cooking while maximizing flavor and juiciness. And as always, the bone-in presentation is stunning!
Always fresh, never frozen and certified antibiotic-free, this pork cut is locally produced and available only at Lunds & Byerlys. Look for it in our meat department!
Simple cooking directions:
- Place roast fat-side up in a stainless steel or other thick metal pan at least 2 inches deep.
- Cook uncovered at 425 F for exactly 12 minutes.
- Reduce temperature to 275 F and roast for an additional hour, until internal temperature reaches 150 F when measured with a meat thermometer (ovens vary).
- Carefully remove roast from oven and baste with ladle or spoon.
- Cover with foil and allow to rest at room temperature for 15 minutes.
- Slice roast into portions by cutting between each bone.
- Drizzle each piece with pan juices to serve.
No holiday would be complete without this rich, homemade fudge.
Makes one 9x13-inch pan
Preparation time: 15 minutes + refrigeration time
4 ½ cups sugar
¼ teaspoon salt
2 tablespoons butter
1 (12-ounce) can evaporated milk
1 (12-ounce) package semisweet chocolate chips
3 (4-ounce) packages German’s sweet chocolate bar
2 (7-ounce) jars marshmallow crème
2 cups chopped pecans
1 teaspoon vanilla
- In a 3-quart saucepan, combine sugar, salt, butter and milk; bring to a boil over medium heat, stirring constantly. Continue cooking, stirring constantly, for 6 minutes.
- Remove from heat; add remaining ingredients, stirring until chocolate chips melt.
- Pour into buttered 9x13-inch baking pan. Refrigerate, covered, several hours, then cut into 1-inch squares. Refrigerate or freeze until needed.
Taste Test: Crackers
We taste-tested 9 different varieties of specialty crackers, pairing them with three types of cheeses: soft (goat cheese), semi-soft (Trugole) and hard (white cheddar). Here are the results!
Best cracker served without cheese: Rustic Bakery Cranberry Handmade Pan Forte Crostini. Made with dried cranberries, pecans and rosemary, this flavorful, slightly sweet cracker held its own even without cheese. One tester commented on the unique, almost chewy texture – “almost like a cookie!”
Best for spreadable or soft cheese: Once again, Rustic Bakery Cranberry Handmade Pan Forte Crostini came out on top; these crackers were crispy and chewy, yet strong enough to withstand a hearty swipe of soft cheese. No crumbling crackers here! Our testers enjoyed the combination of smooth, earthy goat cheese and sweet cranberries.
Best cracker served with a hard cheese: The overwhelming favorite with our testers was La Panzanella Original Mini Croccantini. Reminiscent of flatbread, these light, crispy artisan crackers pair beautifully with hard cheese, as well as spreads, dips, soups and salads.
Look for all these crackers and more in our grocery aisles!
RumChata 3 ways
If you haven’t tried RumChata, you’re missing out! This creamy liqueur is made from a mix of premium Caribbean rum and the finest dairy cream from Wisconsin, finished off with a mix of unique flavors from six different countries.
These delicious RumChata cocktails are a wonderful addition to any holiday party:
RumChata Hot Chocolate: Fill a mug with 2 ounces RumChata and top with hot chocolate.
Orange Creamsicle RumChata: In a lowball glass filled with ice, combine 2 ounces RumChata and 1 ounce Tattersall Orange Crema.
RumChata Eggnog: In a highball glass filled with ice, combine 2 ounces RumChata and 4 ounces eggnog.
Mini Crab Cakes
This classic appetizer is baked, not fried, and served with a creamy homemade dipping sauce. Perfect for your next party! Pairs well with Summit EPA.
If you don’t have time to make your own crab cakes from scratch, you can always find great seafood options in the deli, like our Butchers Kitchen Maryland Crab Cakes, Butchers Kitchen Shrimp Cakes, Butchers Kitchen Lobster Cakes and Butchers Kitchen Pepper Jack Salmon Cakes.
Makes 8 (4-ounce) crab cakes
Preparation time: 40 minutes
1 cup mayonnaise
¾ teaspoon Dijon mustard
1 ¼ teaspoons Old Bay Seasoning, divided
¾ teaspoon fresh chopped tarragon
¼ cup finely chopped onion
1 tablespoon finely chopped celery
¼ pound (scant 2 cups, or about ¼ loaf) crustless white bread, cubed (can substitute plain breadcrumbs)
About 1 pound (16-18 ounces) jumbo lump crab meat, drained of any liquid
2 tablespoons butter, at room temperature
For dipping sauce:
Start with ½ cup mayonnaise and add, to taste:
- Heat the oven to 425 F.
- In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, ¾ teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing.
- In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.
- Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all the dressing.
- Divide the mixture and form into 16 mini crab cakes (or 8 full-size crab cakes). Place the cakes on a greased cookie sheet or sheet pan.
- In a small bowl, stir the butter together with the remaining one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.
- Bake the cakes until golden brown, about 10 to 15 minutes. Serve warm.
- Serve with dipping sauce: Stir together the mayonnaise with a small amount of dry mustard, Dijon mustard, Worcestershire sauce and salt. Thin with a little heavy cream to your desired consistency.
Recipe adapted from The Oceanaire Seafood Room
Chocolate Chip Sour Cream Coffee Cake
This delightfully moist, rich coffee cake is wonderful for brunch and equally delicious for dessert!
Preparation time: 1 hour 30 minutes, including 40-50 minutes baking time
For the cake:
½ cup unsalted butter (1 stick), room temperature
1 ½ cups granulated sugar
3 large eggs, separated
1 ½ teaspoons vanilla extract
2 cups (16 ounces) sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons baking soda
¾ teaspoon table salt
For the filling/topping:
2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars
½ cup granulated sugar
1 teaspoon cinnamon
- Heat oven to 350 F.
- Butter a 9x13 baking pan. If not nonstick coated, cover the bottom with a rectangle of parchment paper. Set pan aside.
- In a large bowl, cream butter and 1 ½ cups sugar. Beat in egg yolks and vanilla.
- Sift flour, baking soda, baking powder and salt together into a separate bowl.
- Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick.
- In a medium bowl, beat egg whites until stiff, then fold into batter.
- In a small dish, whisk together sugar and cinnamon for filling and topping.
- Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips.
- Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top.
- Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.
- With the palm of your hand, ever-so-gently press the chocolate chips a bit into the batter. No need to submerge them, you just want to make sure they adhere a bit.
- Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.
Recipe source: Smitten Kitchen
A healthier take on a beloved classic! These hot and crispy bites are wonderful served as an appetizer or as a side dish.
Makes 24 tots
Preparation time: 20 minutes
Cook time: 20-25 minutes
2 cups Stallbush Organic Broccoli Frozen Flowerets
1 large organic egg
½ yellow onion, coarsely chopped
½ cup shredded sharp cheddar cheese
⅔ cup Panko bread crumbs (can substitute gluten-free bread crumbs)
2 tablespoons chopped fresh Italian herbs (basil, oregano, rosemary)
½ teaspoon sea salt
½ teaspoon pepper
1 tablespoon olive oil
- Heat oven to 400 F.
- Blanch broccoli in boiling water for 1-2 minutes, just to soften and brighten. Drain well and cool slightly.
- In food processor pulse broccoli to mince, then transfer to a larger bowl. Pulse onion in processor to mince and add to bowl with broccoli.
- Add all remaining ingredients and mix well.
- Brush large sheet pan with olive oil. Gather 2-3 tablespoons of the tot mixture and shape into a tot. Place on sheet pan; bake until golden and crispy on one side, about 10-12 minutes, then flip tots and bake another 10-12 minutes. Serve with blue cheese dressing, organic ketchup or your.
An appetizer-sized twist on your favorite BLT sandwich! Delicious served with a French rosé.
Makes 12 scallop BLTs
Preparation time: 15 minutes
2 teaspoons olive oil
2 teaspoons unsalted butter
12 Fresh Wild Caught Sea Scallops
4 slices cooked bacon, cut into 2-inch pieces
2 Roma tomatoes, sliced
Romaine lettuce, cut into 1-inch pieces
- Heat the olive oil and unsalted butter over high heat in a frying pan.
- Once hot, add scallops and sear for 1 ½ minutes on each side.
- Remove scallops from pan and let rest for 5 minutes.
- Cut the scallops in half horizontally.
- On one half, layer 1 piece cooked bacon, a slice of tomato and a piece of romaine lettuce.
- Top with the other scallop half and serve.
Hot Cocoa Cookies
These gooey chocolate cookies from Martha Stewart have a surprise in the middle!
Makes about 2 dozen cookies
Prep time: 45 minutes
- 1 ¾
cups all-purpose flour
- ¾ cup
- ½ teaspoon
- ½ cup
(1 stick) unsalted butter, softened
- 1 cup
- 1 large
- ½ cup
teaspoon pure vanilla extract
- 12 large marshmallows, cut in half horizontally
- 2 cups
tablespoons (½ stick) unsalted butter, melted and cooled
- ¼ cup
- ¼ cup
- ¼ teaspoon pure vanilla extract
- Heat your oven to 375 F.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt;
- In the bowl of an electric
mixer fitted with the paddle attachment, cream together butter and sugar until
light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until
well combined. Add reserved flour mixture; mix on low speed until combined.
- Using a tablespoon or 1
¾-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2
inches apart. Bake until cookies begin to spread and become firm, 8
- Remove baking sheets from
oven, and place a marshmallow, cut-side down, in the center of each cookie,
pressing down slightly. Return to oven, and continue baking until marshmallows
begin to melt, 2 to 2 ½ minutes. Transfer cookies to a wire rack to cool
completely before frosting.
- For the frosting: Place
confectioners’ sugar in a medium bowl and whisk in butter and cocoa powder. Add
milk and vanilla, and whisk until well combined.
- Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Amount: About 2 dozen
Recipe source: Martha Stewart
Caramel Apple Pumpkin Pie
Can’t decide between apple pie and pumpkin pie this Thanksgiving? Now you don’t have to! Caramel Apple Pumpkin Pie takes the best of both and combines them into one amazing holiday pie.
Preparation time: 90 minutes – 2 hours
Caramel apple layer:
dough (enough for one 10-inch pie)
- 5 apples, peeled,
cored and cubed into ½-inch chunks
- 3 tablespoons
- ½ cup brown sugar
- 1½ teaspoon Lunds
& Byerlys Apple Pie Spice
- pinch of salt
- 1 tablespoon corn
- 2 to 4 tablespoons
- 1 15 ounce can
- 1 cup brown sugar
- pinch of salt
- 1½ teaspoon Lunds
& Byerlys Pumpkin Pie Spice
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla
- Pie dough (enough for one 10-inch pie)
- 1 egg
- Heat oven to 350 F.
- Layer one pie crust in the bottom of your pie pan and
parbake it by lining it with foil and pie weights. Bake for about 20 minutes.
- Remove the foil and bake until the crust is set but not
- In a skillet, heat the apples, butter, brown sugar, apple
pie spice and salt until the apples are tender.
- In a small bowl, combine the cornstarch and 2-4
tablespoons of water, depending on how juicy your apples are. Add to the
- Stir over medium heat to combine, until apple juices
thicken and the cornstarch no longer looks cloudy. Allow apples to cool.
- Turn oven down to 325 F.
- Whisk together the pumpkin, brown sugar, salt, pumpkin pie
spice, eggs, sour cream and vanilla.
- Put the apples into the parbaked pie shell.
- Pour the pumpkin mixture over the apples, making sure to
pop any large bubbles with a fork.
- Bake for about an hour, but check after 45 minutes to make
sure it’s not cracking in the middle. The pie will be done when the pumpkin is
set and puffed up slightly.
- Set the pie on a rack to cool.
- Once the pie is at room temperature, place it in the
refrigerator to chill for at least an hour, for easier slicing.
For leaf decorations on top of pie:
- Heat your oven to 350 F.
- Roll out pie crust and cut with cookie
cutters of your choice.
- Beat one egg and brush over the cutouts.
- Bake for 12-15 minutes, until golden brown.
- Arrange on top of the cooked, cooled pie.
Recipe adapted from Minnesota baker Zoë Bakes.
Pepper Jelly Brie in Puff Pastry
This classic appetizer features creamy Brie topped with pepper jelly and is wrapped in a flaky pastry crust. Perfect for parties and family gatherings! Pair with your favorite sparkling wine.
Preparation time: 5 minutes, plus time to thaw pastry
Cook time: 35-40 minutes
1 sheet puff pastry, thawed but still cold
2 tablespoons L&B Pepper Jelly
1 (8-ounce) wheel of Brie
1 egg, beaten
Crackers and apple slices, for serving
- Thaw puff pastry until it’s easy to lay flat but still cold.
- Spread pepper jelly on Brie.
- Place the Brie in the center of the puff pastry and, one corner at a time, fold the pastry over the cheese so all four corners meet in the middle. Gently pinch corners together.
- Brush top of the puff pastry with the beaten egg.
- Bake for 35-40 minutes at 400 F.
- Transfer to a wire rack and let cool for 10 minutes. Serve with crackers and apple slices.
Green beans 3 ways
Looking for a way to dress up your green beans? Here are three easy ways to turn a simple veggie side dish into the talk of the table!
For all of the recipes, start by heating ½ a tablespoon of olive oil over medium-high heat; add 1-2 pounds of green beans and cook for 5-7 minutes, stirring occasionally. Then, choose your add-ins:
Toasted almonds, dried cranberries and goat cheese
Remove green beans from pan; add ¼ cup sliced almonds to the pan and toast them until slightly browned. Add the green beans back in and stir to combine. Move the beans and almonds to a serving dish. Top with ¼ cup dried cranberries plus ¼ cup goat cheese and serve.
Lemon juice, lemon zest and parmesan
Leave green beans in the pan and add juice of ½ lemon over them. Stir to combine. Move beans to a serving dish; top with the zest of ½ lemon plus ¼ cup grated Parmesan and serve.
Bacon, shallots and brown sugar
Remove green beans from the pan; add 3 pieces of chopped bacon and one finely-sliced medium shallot to the pan. Cook until bacon and shallots are crispy. Turn off heat and return green beans to the pan; sprinkle with 1 tablespoon brown sugar. Stir to combine, then move to a serving dish.
Goat Cheese Spinach Salad with Cranberries
This festive salad features creamy goat cheese, sweet dried cranberries, fresh pears and a homemade honey-Dijon dressing. Tip: Make the dressing ahead of time to allow the flavors to come together and store it in an airtight container in the refrigerator for up to two days.
For the dressing:
3 tablespoons orange juice
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon honey
5 tablespoons extra-virgin olive oil
1 cup dried cranberries
Salt and freshly ground black pepper
For the salad:
4 cups packed baby spinach leaves
2 tablespoons red onion, thinly sliced
1 cup chopped, toasted walnuts
½ cup crumbled plain goat cheese
2 large ripe pears, sliced thin
- Whisk orange juice, vinegar, mustard, honey and oil in a small bowl until well combined.
- Add dried cranberries. Season to taste with salt and pepper.
- Just before serving, place spinach leaves, red onion, walnuts and half of the goat cheese in large bowl; toss with dressing to evenly coat.
- Add the crumbled goat cheese and pear slices on top of the salad.
- Divide salad between 6 plates, being sure to evenly distribute the cranberries.
The best way to carve a turkey
Want to carve your Thanksgiving turkey like a pro? It’s actually quite easy! Check it out:
What You Need
- A large space to work
- One sharp chef’s knife (about 8 inches)
- Two cutting boards, one with groove
- Tray or baking sheet
- Kitchen towel, to prevent the turkey from sliding
- A large platter
- Herbs for platter (optional)
- Prepare turkey according to directions on packaging.
- Once fully cooked to an internal temperature of at least 165 F, allow turkey to rest until cool enough to touch.
- Remove right leg and thigh, set aside on second board/tray
- Remove left leg and thigh, set aside on second board/tray
- Remove right breast, set aside
- Remove left breast, set aside
- Remove wings, arrange on platter
- Slice breast, arrange on platter
- Separate leg from thigh, arrange on platter
- Remove bone from thigh, slice thigh, arrange on platter
- Add herbs to platter