Nothing brings family and friends together quite like a full holiday meal menu. Whether creating an entire festive feast from scratch or looking for a tasty dish to take and share, these dishes aim to fill up the table and keep the seats around it full as well. From a tender, juicy attractive main dish to a zesty twist on a holiday favorite to sweet treats that bring holiday cheer, dinner through dessert offer tastes sure to please.
A Centerpiece Worth Celebrating
A stunning main dish is the centerpiece of any holiday meal, and a pork crown roast can lend an extra special touch to this year’s celebration. Find main dishes, sides and desserts, as well as a variety of holiday meal packages to fit any size gathering, at OmahaSteaks.com.
Pork Crown Roast with Garlic Herb Rub
Prep time: 30 minutes
Cook time: 2 hours, 30 minutes
Total time: 3 hours
- 1 Omaha Steaks Pork Crown Roast
- 1/4 cup kosher salt
- 2 tablespoons coarsely ground black pepper
- 1/3 cup fresh garlic, peeled and finely diced
- 1/4 cup thyme, leaves removed from stem and coarsely chopped
- 1/4 cup rosemary, leaves removed from stem and coarsely chopped
- 2 tablespoons sage, leaves removed from stem and coarsely chopped
- 1/2 cup, plus 2 tablespoons olive oil
- 2 pounds baby red potatoes, halved
- 1 pound fresh pearl onions, peeled and halved
- Thaw roast completely and remove plastic packaging.
- Heat oven to 350°F.
- Prepare rub by combining salt, pepper, garlic, herbs and 1/2 cup of olive oil.
- Mix 2 tablespoons of rub with remaining 2 tablespoons of olive oil and toss with potatoes and onions.
- Liberally rub all sides of roast with remaining rub, including in between bones. Put any excess rub on top.
- Place roast on foil lined sheet pan and spread potatoes and onions around sides of roast. Cook on center rack of oven for approximately 2 hours and 20 minutes to 2 hours and 35 minutes for a 9-pound roast, or until internal temperature reaches 145 F in the middle.
- Let rest for 10-15 minutes before cutting away string and slicing between bones for 16 even portions. Serve with roasted red potatoes and pearl onions in natural au jus.
Serve Up Nutrients and Color
With all of the hustle and bustle of the holiday season, remember that making healthy and appealing foods does not have to keep you in the kitchen all day long. Recipes using versatile, heart-smart canola oil – one of the healthiest cooking oils in the world – are ideal for any festive meal. With its neutral taste, light texture and high heat tolerance, canola oil ensures that flavorful seasonings and ingredients remain the starring attraction on your holiday table, as in this dish of roasted vegetables. For more information and more recipes, visit canolainfo.org and find CanolaInfo on Facebook, Twitter and Pinterest.
Roasted Winter Veggies and Tri-Colored Potatoes
- 1 1/2 pounds tri-color potatoes, quartered
- 1 pound Brussels sprouts, cut in half
- 1 large red bell pepper, coarsely chopped
- 1 medium red onion, coarsely chopped
- 2 medium zucchini, cut lengthwise and sliced
- 2 medium carrots, sliced
- 1/4 cup chopped rosemary
- 1/3 cup canola oil
- 2 teaspoons salt
- 1 teaspoon garlic powder
- Heat oven to 400°F.
- In large roasting pan, place vegetables. Add rosemary, canola oil, salt and garlic powder, and stir to combine. Cook about 40 minutes or until vegetables are tender.
On a cold winter night, there are few things that compare to curling up by the fire with a warm cup of hot cocoa. Adding a traditional holiday flavor such as peppermint extract can impart that extra seasonal touch. Find recipes using fine vanillas and flavors for any occasion at nielsenmassey.com.
Gourmet Peppermint Hot Cocoa
- 1/3 cup unsweetened cocoa powder (Dutch processed)
- 1 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 4 cups whole milk
- 2 cups half-and-half
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/2 teaspoon Nielsen-Massey Pure Peppermint Extract
- 1/4 teaspoon Nielsen-Massey Pure Chocolate Extract
- In medium saucepan, combine cocoa powder, sugar and salt. Place over medium-low heat and gradually whisk in milk and half-and-half until combined. While stirring occasionally, continue to heat until hot, without bringing to a boil. Stir in vanilla, peppermint and chocolate extracts.
- Before serving, top with a Vanilla Bean Marshmallow. For an extra blast of peppermint, drop a peppermint candy in each mug before serving.
Festive Fun That Melts in Your Mouth
This holiday season, treat your guests to something special. The delicious taste of sweet, baked Christmas cookies is captured in the Limited Edition Sugar Cookie Flavor Candy Melts candy and made into edible candy spoons to give you a scoop on being the host with the most in no time at all. For more holiday ideas and inspiration, visit wilton.com.
Sugar Cookie Candy Spoons
Makes: 24 spoons
- Wilton Sugar Cookie Candy Melts Candy (12-ounce bag)
- Wilton Christmas Candy Spoon Mold
- Wilton 12-inch Disposable Decorating Bags
- Break 12 candy wafers in half and place in cavities of mold. Place mold in microwave and microwave at half power or defrost setting for 1 minute. Gently jiggle and lightly tap mold to smooth melted candy. Continue to microwave and tap at 30-second intervals until smooth and completely melted.
- Alternate melting method: Melt candy in disposable decorating bag according to candy package directions. Snip a small tip off end of bag and gently squeeze bag to fill cavities with melted candy.
- Chill filled mold until candy spoons have hardened, about 10-15 minutes. Place mold on flat surface and gently push on bottom of cavities to release candy.
SOURCE: Family Features