Midwest Living Holiday Cookbook 2008
These tender holiday muffins, dressed up with a nutmeg-streusel topping, come from the Washington House Inn in Cedarburg, Wisconsin.
Herbed Egg-Potato breakfast
Ginger and molasses unite in our spicy breakfast bread. Ground ginger and crystallized ginger give a double dose of the popular seasoning.
Creamy Brie Soup
White wine, cream, white wine vinegar, Brie and fresh herbs create a rich appetizer or main dish. Our recipe also tells you how to adjust the ingredients to make Brie Fondue.
Stuffed Beef Tenderloin Filet
Cheese, bacon and mushrooms create a mouthwatering beef main dish from White Gull Inn in Fish Creek, Wisconsin. "Wisconsin produces great beef," innkeeper Andy Coulson says. "The only way to improve upon a broiled tenderloin is to stuff it with onions and Wisconsin cheddar."
Tomato Pesto Turkey and sides
Our Tomato Pesto Turkey gets an extra sparkle of flavor from herb pesto salt and pepper slipped under the skin of a turkey breast. For Chipotle Smashed Potatoes, mix yellow and sweet potatoes with cream cheese, butter, sour cream, bacon and canned chipotle pepper in adobo sauce. Brined Brussels Sprouts with Lemony Mushrooms are skillet-roasted and tossed with seasoned mushrooms.
Persimmon, Blood Orange and Pomegranate Salad
It takes time to peel and section or slice fruit for our Persimmon, Blood Orange and Pomegranate Salad. But the result is a colorful burst of fresh flavor that's worth the effort. To save time, use 2-3 cups jarred, drained, sectioned citrus fruit in place of the four oranges. Pull-Apart Cornmeal Dinner Rolls add a soft touch to the salad plate.
Veggie-Cheese Chowder and more
If your family eats holiday meals early in the day, they might be hungry again by the time the sun goes down. For a special supper, try comforting Veggie-Cheese Chowder or Smoky Chili, plus a light Festive Red Slaw that combines red cabbage, apples and red or green onions with a sweet-and-sour dressing. Honey-Wheat Pan Rolls bake in muffin pans, so you'll get a nice, cloverleaf shape.
Red Velvet Cheesecake
We took the red velvet cake we love and gave it a creamy twist. Don't let the red color fool you: The flavor is all chocolate.
Make-ahead Pumpkin Trifle layers cranberries, cake and pumpkin. Packaged ingredients, such as canned pumpkin, frozen pound cake, canned cranberry sauce, toffee candy bars and instant pudding mix, shorten prep time.
Fantasy Chocolate Pie
Dream about all the ingredients you'd like to see in a dessert, and you'll see why we named this Fantasy Chocolate Pie. It's made with three kinds of chocolate pieces plus coconut, pecans and almonds. For extra indulgence, top with whipped cream and chocolate curls.
Chocolatey Shortbread Bites and Lemony Spritz Cookies
Poppy Seed Torte
This four-layer cake, with a puddinglike filling and whipped cream frosting, is the most popular dessert at the White Gull Inn, Fish Creek, Wisconsin.
Lemon Drop Bark and Lemon Walnut Biscotti
For Lemon Drop Bark, just melt the candy coating, add the candy, and you're done -- it's that simple. The crushed lemon drops give this sweet treat some pucker.
Biscotti gets its crunch from baking twice. Our citrus-speckled Lemon Walnut Biscotti recipe comes from the Inn at Kristofer's in Sister Bay, Wisconsin.
Five-Spice Tropical Fruit
Choose your favorite fresh fruits for this make-ahead side dish. We used papaya, kiwifruit, fresh pineapple chunks and star fruit.