Cookies to Bake, Gift, and Share

SAVORYONLINE.COM DECEMBER 2020

12 COOKIES TO BAKE, GIFT, AND SHARE

JOY BAUER

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GAS SAVINGS GROCERY DOLLARS SPECIAL OFFERS at our pumps at checkout every week IT’S ALL IN THE APP CONTENTS DECEMBER 2020 COMFORT & JOY Classic holiday menus, homemade gifts, and a few magical touches let you focus on what really matters this year: family, friends, and the simple joys of the season.

46 COQUITO (COCONUT EGGNOG) BOURBON AND ORANGE–GLAZED HAM 12

04 DECEMBER 2020 SAVORYONLINE.COM SEVEN FISHES 31 73 SEAFOOD SALAD MASHED POTATO PUFFS

58 CANDY CANE GINGERBREAD MEN

CELEBRATE THE SEASON SAVORY EVERY DAY

08 COMFORT AND JOY AT THE TABLE 48 TWELVE COOKIES 82 KIDS IN 100 $10 MEALS Bring everyone together OF CHRISTMAS THE KITCHEN Inexpensive meals are with a classic-yet-affordable Each cookie in this dozen Mini cheesecakes with easier than ever with a Christmas dinner that still is designed for the special strawberry Santa hats are an sheet pan and an feels extra special. moments of the season adorable treat that kids can Instant Pot. and the special people help prepare. 22 JOY’S FESTIVE FARE in your life. 106 PRODUCT Enjoy a happy and healthy 88 TAKE 5 SPOTLIGHT holiday with Joy’s lightened 66 MAKE-AHEAD Enjoy comforting Get to know the flours used up festive favorites. HOLIDAY BREAKFASTS five-ingredient mains like in all your holiday baking, from Assemble these breakfasts cheesy gnocchi or Italian whole wheat to cake flour. 26 IN SEASON NOW: the night before so you wedding soup on any POTATOES can relax by the tree chilly night. 113 NEXT ISSUE Transform inexpensive, on Christmas morning. Start the New Year with everyday russet potatoes into 96 GLUTEN-FREE simple recipes and techniques wow-worthy holiday sides. 72 FEAST OF LIVING to help you eat well on a THE SEVEN FISHES No one has to miss out budget and build good habits. 34 FESTIVAL OF LIGHTS Celebrate this Italian- on this holiday-spiced Enjoy a Chanukah menu American tradition with a gingerbread cake, thanks that features traditional dishes beautiful salad that features to gluten-free flour. like latkes and brisket. seven types of seafood. 98 ASK THE EXPERTS 42 CHEESE BOARD & 76 GIFTS FROM Our team of nutritionists FOLLOW US COCKTAILS THE KITCHEN offer fresh ideas and Find more inspiration and Learn how to build an Homemade treats for grown- inspiration to add sparkle share your favorites affordable cheese board that ups and kids are as heartfelt to the holiday season. @savoryonline. still feels holiday special. as they are delicious. Plus, wine cocktails and a fun twist on eggnog.

SAVORYONLINE.COM DECEMBER 2020 05 THE SEASON

FRESHEN UP FAMILY NIGHT! Serve up tasty Totino’s Pizza Rolls while the family makes a sweet HERSHEY’S Candy Cabin! Find the recipe at savoryonline.com. Kent-6484 Savory Ad-half page-KB EDIT 9-2020.indd 1 9/15/20 3:38 PM COMFORT AND JOY at the table Christmas dinner together feels more meaningful than ever this year. Make it memorable with a classic-yet-affordable menu that’s sure to wow.

08 DECEMBER 2020 SAVORYONLINE.COM A little crab meat goes a long way with these mini crab cakes

MINI CRAB AND SHRIMP CAKES RECIPE PAGE 12

SAVORYONLINE.COM DECEMBER 2020 09 BOURBON AND ORANGE–GLAZED HAM RECIPE PAGE 12

HOMEMADE DINNER ROLLS RECIPE PAGE 16

10 DECEMBER 2020 SAVORYONLINE.COM BRUSSELS SPROUT AND ARUGULA SALAD WITH POMEGRANATE DRESSING RECIPE PAGE 18

SLOW COOKER BUTTER-BRAISED CARROTS WITH DILL RECIPE PAGE 14

ROAST BEEF WITH MUSHROOM GRAVY RECIPE PAGE 18

SAVORYONLINE.COM DECEMBER 2020 11 BOURBON AND ORANGE–GLAZED HAM PREP TIME 5 MIN. – COOK TIME 2 HOURS READY IN 2 HOURS 5 MIN. – SERVINGS 20

1 (8-10 lb) spiral- ½ cup packed dark sliced bone-in brown sugar half ham ½ cup bourbon ½ cup frozen 2 tbsp Dijon orange juice mustard concentrate, thawed

STEP 1 Preheat oven to 350°F. Fit a roasting pan with a rack and fill with enough water MINI CRAB AND into bread crumbs and arrange on wire to cover bottom by ¼ inch. Place the ham SHRIMP CAKES rack. Coat tops of crab cakes with olive oil on rack flat-side down. Tightly cover spray. Bake 15–20 min., until golden brown. pan with foil and bake ham for 12 min. PREP TIME 25 MIN. – COOK TIME 20 MIN. READY IN 45 MIN. – SERVINGS 8 STEP 5 While crab cakes bake, stir together per pound. remaining 3 tbsp Dijon and 4 tbsp STEP 2 To a small heavy-duty pot, add the Olive oil spray 4 tbsp grainy Dijon mayonnaise. Squeeze in 1 tbsp juice from orange juice concentrate, brown sugar, 8 oz frozen mustard, divided ½ lemon. Season with pepper. Arrange and bourbon. Simmer on medium raw peeled, 7 tbsp mayonnaise, crab cakes on a serving platter with 18–22 min., until thickened and very deveined shrimp, divided Dijonnaise on the side. Garnish platter with syrupy, stirring occasionally. Remove thawed and 1 lemon remaining lemon half and parsley, if using. from heat and whisk in the mustard. tails removed 1 (8 oz) container Season with pepper. 4 green claw crab meat, TIP To freeze, after coating the crab and STEP 3 Halfway through ham baking time, onions, sliced drained and shrimp cakes with bread crumbs, add to remove foil and brush with two-thirds of 1 tbsp picked over an airtight container between layers of orange glaze. Continue baking, uncovered, Cajun seasoning 1 tbsp parchment. To cook, coat tops with cooking basting with pan juices and brushing with 1¼ cups panko finely chopped spray and bake in a 425°F oven for 15–20 min. remaining orange glaze every 15 min., until bread crumbs, parsley, for ham registers 140°F. Let ham stand at least PER SERVING: 175 CALORIES, 9G FAT, 2G SATURATED FAT, divided garnish (optional) 74MG CHOLESTEROL, 599MG SODIUM, 11G CARBOHYDRATE, 10 min. before slicing. 1G FIBER, 1G SUGAR, 11G PROTEIN STEP 1 Preheat oven to 450°F. Arrange TIP Strain cooking liquid after ham has a wire rack in a large sheet pan. Spray cooked and brush ham slices with it. wire rack with the olive oil spray. Decorate platter with fresh orange slices. STEP 2 In a food processor, pulse the PER SERVING: 495 CALORIES, 34G FAT, 12G SATURATED FAT, shrimp and green onions until very finely 133MG CHOLESTEROL, 122MG SODIUM, 8G CARBOHYDRATE, chopped and somewhat pasty, stopping 0G FIBER, 8G SUGAR, 32G PROTEIN and scraping bowl occasionally. Transfer to a medium bowl. STEP 3 To bowl, add the Cajun seasoning, ½ cup panko bread crumbs, 1 tbsp Dijon, and 3 tbsp mayonnaise. Grate all zest from the lemon into bowl. Season mixture with salt and pepper. Stir until well combined. Add the crab and gently fold to combine. STEP 4 Place remaining ¾ cup bread crumbs in a shallow dish. With mini cookie scoop, form crab mixture into 1-inch-wide cakes. Press tops and bottoms of cakes

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12 DECEMBER 2020 SAVORYONLINE.COM MAKE IT SPARKLE

Decorate your serving platter with fresh orange slices or sprigs of fresh herbs. The glaze gives this ham its crispy, caramelized edges

SAVORYONLINE.COM DECEMBER 2020 13 No room in the oven? SHOP THE These carrots cook in RECIPE the slow cooker

POME- GRANATE JUICE Pomegranate juice is delicious in dressings, smoothies, or in a mocktail with seltzer and lime. Find it with the refrigerated juices.

SLOW COOKER BUTTER-BRAISED CARROTS WITH DILL READY IN 3 HOURS 5 MIN. – SERVINGS 8

To a 5- to 6-qt slow cooker bowl, add 1 (32 oz) bag peeled baby-cut carrots. In a small bowl, stir together 4 tbsp melted unsalted butter and 1 tbsp honey. Stir into carrots. Season with salt. Cover and cook on high 3 hours, until carrots are tender. Season with salt and pepper to taste. Transfer to serving platter and garnish with 1 tbsp chopped fresh dill. BRUSSELS SPROUT PER SERVING: 100 CALORIES, 6G FAT, 4G SATURATED FAT, AND ARUGULA SALAD 15MG CHOLESTEROL, 90MG SODIUM, 12G CARBOHYDRATE, RECIPE PAGE 18 3G FIBER, 8G SUGAR, 1G PROTEIN

14 DECEMBER 2020 SAVORYONLINE.COM LET IT MARINATE

Marinating for 1 to 2 days not only infuses the beef roast with flavor, but it also helps to tenderize the meat. Place the resealable bag in a shallow dish in your fridge to catch any drips.

ROAST BEEF WITH MUSHROOM GRAVY RECIPE PAGE 18

SAVORYONLINE.COM DECEMBER 2020 15 Instant potato flakes are the secret to flufy rolls

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HOMEMADE STEP 2 In a stand mixer with dough hook let rise in warm spot 1–1½ hours, until rolls DINNER ROLLS attachment, mix the flour, yeast, sugar, salt, have puffed and are touching. and potato flakes. Mix in milk mixture on STEP 5 Preheat oven to 350°F. Melt remaining PREP TIME 20 MIN. – COOK TIME 30 MIN. READY IN 50 MIN. + RISING TIME – SERVINGS 16 medium-low 5–6 min., until dough forms a 3 tbsp butter and brush over tops of rolls. ball around hook, scraping down if needed. Bake 25–30 min., until golden brown and set. 1¼ cups whole milk 2¼ tsp instant STEP 3 On a clean work surface, knead dough Loosen edges of rolls from pan with butter 1 large egg yeast or 1 (¼ oz) until it is smooth and springs back when knife. Gently remove rolls with spatula. 6 tbsp butter, packet pressed, about 3–4 min. Transfer dough Just before serving, brush rolls with any divided 3 tbsp sugar ball to greased bowl. Roll dough around to remaining melted butter and sprinkle with 2 tbsp canola 1¼ tsp salt grease lightly. Cover with plastic. Let rise flaky sea salt, if using. Serve warm. or vegetable ¾ cup dried in warm spot 1–1½ hours, until dough has oil, divided instant mashed almost doubled in volume. TIP To make ahead, bake, cool completely 3 cups bread flour potato flakes STEP 4 Brush a clean work surface and a 9x13- (without brushing with last coating of or all-purpose Flaky sea salt inch baking pan with remaining 1 tbsp oil. butter), and freeze up to 1 week. Thirty flour (optional) Transfer dough to work surface and divide minutes before you’re ready to serve, into quarters with knife or bench scraper. place rolls in an empty baking pan, loosely STEP 1 In a medium microwave-safe bowl, Divide each quarter into 4 equal-sized cover with foil, and reheat in 325°F oven whisk together the milk and egg. Add 3 tbsp pieces (for a total of 16). Working with 1 20 min., until warm. Brush with melted butter. Microwave in 10-sec. intervals, until dough piece at a time, shape into rough ball, butter just before serving. warm to the touch. Brush inside of a large tucking ends underneath. Roll in palm of PER SERVING: 282 CALORIES, 8G FAT, 3G SATURATED FAT, bowl with 1 tbsp oil; set aside. hand to form smooth top and place in pan, 24MG CHOLESTEROL, 207MG SODIUM, 45G CARBOHYDRATE, spacing evenly. Cover pan with plastic and 2G FIBER, 4G SUGAR, 8G PROTEIN

16 DECEMBER 2020 SAVORYONLINE.COM FRUITCAKE POUND CAKE PREP TIME 15 MIN. – COOK TIME 1 HOUR 30 MIN. READY IN 1 HOUR 45 MIN. + COOLING TIME – SERVINGS 14

SHOP Give fruitcake an 1¼ cups chopped 2 tsp vanilla THE mixed dried fruit or extract RECIPE update with buttery candied fruit, such 1¼ tsp salt as dates, apricots, 4 large eggs pound cake pineapple, and 3¾ cups cranberries all-purpose flour, 1 cup (2 sticks) plus more softened butter, for dusting plus more for 1 cup cranberry greasing juice 2 cups sugar 1½ cups red 2 tsp and green baking powder candied cherries CANDIED RED AND GREEN STEP 1 Preheat oven to 325°F. In a small CHERRIES microwave-safe bowl, combine the dried Add a festive fruit and ½ cup water. Microwave 1 min. pop of color STEP 2 With a hand mixer or stand mixer, and rich cherry flavor to cakes, in a large bowl, beat the butter and sugar cookies, and until smooth and fluffy. Beat in the baking cereal squares. powder, vanilla extract, and salt. Beat in the eggs, one at a time, stopping and scraping side of bowl. STEP 3 In two batches, beat in the flour and cranberry juice, alternating between the two. Stir in the dried fruit and its soaking liquid, and the candied cherries. OLD STEP 4 Thoroughly grease and flour a ENGLISH 12-cup Bundt pan. Transfer batter to pan FRUIT AND and bake 1 hour 20 min.–1 hour 30 min., PEEL MIX until a toothpick inserted into the deepest Already part comes out clean, rotating the pan chopped citrus peel, pineapple, halfway through cooking time. and cherries STEP 5 Cool cake in pan on a wire rack 15 save time and min. Loosen edges with mini offset spatula cleanup. or butter knife. Cover top with wire rack and turn over to release from pan.

TIP For a snow-kissed touch, sprinkle the cake with confectioners’ sugar.

PER SERVING: 415 CALORIES, 15G FAT, 9G SATURATED FAT, 107MG CHOLESTEROL, 291MG SODIUM, 64G CARBOHYDRATE, 2G FIBER, 36G SUGAR, 6G PROTEIN

SAVORYONLINE.COMSAVORYONLINE.COM DECEMBER DECEMBER 2020 2020 00 17 ROAST BEEF WITH CHOCOLATE MUSHROOM GRAVY PEPPERMINT CAKE PREP TIME 15 MIN. – COOK TIME 1 HOUR 30 MIN. PREP TIME 30 MIN. – COOK TIME 30 MIN. READY IN 1 HOUR 45 MIN. + MARINATING TIME READY IN 1 HOUR + COOLING TIME SERVINGS 12 SERVINGS 10 For the Cake: ½ cup 1 (8 oz) pkg reduced-sodium white button Baking spray 1½ tsp baking soda soy sauce mushrooms, 2 cups 1 tsp salt ¼ cup balsamic finely chopped all-purpose flour 1 tsp espresso vinegar 1 tbsp finely 2 cups sugar powder ¼ cup chopped fresh ¾ cup 1 cup whole milk Worcestershire rosemary unsweetened ½ cup vegetable sauce 2 tbsp cocoa powder, plus or canola oil 1 tsp garlic powder unsalted butter more for dusting 2 large eggs, room 5 tbsp ¼ cup all-purpose 2 tsp temperature olive oil, divided flour BRUSSELS SPROUT AND baking powder 2 tsp vanilla extract 1 (4 lb) beef bottom 2 cups reduced- ARUGULA SALAD WITH 1 cup boiling water round or eye of sodium beef POMEGRANATE DRESSING round roast broth or stock For the Frosting: PREP TIME 10 MIN. – COOK TIME 0 MIN. 1 medium onion, 3 tbsp finely READY IN 10 MIN. + STANDING TIME SERVINGS 8 finely chopped chopped 1½ cups (3 sticks) 2 tsp vanilla extract fresh parsley 6 tbsp 4 cups loosely unsalted butter, 1 tsp peppermint pomegranate juice packed arugula softened extract STEP 1 In a gallon-size resealable plastic 3 tbsp lemon juice 2 oz extra-sharp Pinch of salt 4 tbsp whole milk bag, combine the soy sauce, vinegar, 6 tbsp olive oil Cheddar cheese, 6½ cups Crushed Worcestershire sauce, garlic powder, and 2 (12 oz) pkgs coarsely grated, confectioners’ candy canes 4 tbsp oil. Season with black pepper. Add shredded divided sugar and peppermints the beef and seal bag, pressing out air. Brussels sprouts ½ cup Place in a dish and refrigerate 1–2 days. pomegranate arils STEP 1 Preheat oven to 350°F. Grease STEP 2 Preheat oven to 450°F. Arrange a two 8- or 9-inch cake pans with the wire or roasting rack in a foil-lined rimmed STEP 1 In a large bowl, whisk together the baking spray. Line bottoms of pans with baking sheet. Place the roast on the rack, pomegranate juice, lemon juice, and olive parchment. Grease parchment and insides fat-side up, discarding excess marinade. oil until well combined. Season with salt of pans. Dust with some cocoa powder. Roast 15 min. Reduce oven to 325°F and and pepper to taste. STEP 2 In a mixing bowl, combine the flour, cook roast 1 hour, until desired doneness STEP 2 To same bowl, add the Brussels sugar, cocoa powder, baking powder, (135°F for medium-rare). Transfer to large sprouts and toss until well coated. Let baking soda, salt, and espresso powder. platter and cover loosely with foil. stand at least 1 hour or up to 4 hours. Using mixer, beat in the milk, oil, eggs, Let stand 15–20 min. To bowl, add the arugula and half of and vanilla until combined. On low speed, STEP 3 Meanwhile, in a medium pot, heat the Cheddar. Arrange salad on a serving gradually mix in the boiling water. remaining 1 tbsp oil on medium. Add the platter. To serve, sprinkle with the STEP 3 Divide batter between pans and onion. Cook 5–6 min., until beginning remaining Cheddar and pomegranate arils. bake 25–30 min., until toothpick inserted to soften, stirring occasionally. Add the in center comes out clean. Cool cakes in PER SERVING: 174 CALORIES, 13G FAT, 3G SATURATED FAT, mushrooms and rosemary. Season with 8MG CHOLESTEROL, 72MG SODIUM, 12G CARBOHYDRATE, pans on wire rack 10 min. With thin knife, salt. Cook 6–7 min., until mushrooms are 4G FIBER, 5G SUGAR, 5G PROTEIN loosen sides of cakes from pans. Remove mostly tender, stirring often. cakes from pans. Cool completely on rack. STEP 4 To pot, add the butter and STEP 4 For the frosting, in a large bowl, cook until melted. Sprinkle flour over beat the butter and salt until smooth. vegetables and cook 2 min., stirring often. Gradually beat in the confectioners’ Gradually whisk in the beef broth until sugar until smooth. Mix in the vanilla and well combined and smooth. Heat to a peppermint extracts. Gradually beat in the boil on high. Reduce heat and simmer milk, 1 tbsp at a time. 10–12 min., until thickened, stirring STEP 5 Arrange cake layers on cake plate, occasionally. Stir in the parsley. Season using half of the frosting in between with salt and pepper to taste. layers. Spread remaining frosting on STEP 5 Very thinly slice beef roast. outside of cake. Sprinkle candy on top Serve with gravy. or press into sides of cake.

PER SERVING: 471 CALORIES, 30G FAT, 11G SATURATED FAT, 789 CALORIES, 35G FAT, 17G SATURATED FAT, 91MG 139MG CHOLESTEROL, 633MG SODIUM, 8G CARBOHYDRATE, CHOLESTEROL, 452MG SODIUM, 119G CARBOHYDRATE, 1G FIBER, 3G SUGAR, 40G PROTEIN 2G FIBER, 99G SUGAR, 5G PROTEIN

18 DECEMBER 2020 SAVORYONLINE.COM STORE-BOUGHT SHORTCUT

Instead of baking from scratch, you can use devil’s food cake mix and 2 (16 oz) containers vanilla buttercream. Stir 1/2 tsp peppermint extract into the frosting before decorating.

SAVORYONLINE.COM DECEMBER 2020 19 TURKEY. GIFT-WRAPPED IN BACON.

Mouthwatering turkey. Wrapped in bacon and seasonings. It’s full of protein and is the delicious taste escape this year calls for. Shady Brook Farms® turkey is raised by independent farmers, with no added hormones, steroids or growth-promoting antibiotics.

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Antibiotics responsibly used only when needed for treatment or prevention of illness. Turkeys raised with no added hormones or steroids. Federal regulations prohibit the use of hormones and steroids in poultry. © 2020 Cargill Meat Solutions Corporation. All Rights Reserved

Rigatoni Lasagna Bake

Prep time: 30 minutes Directions: Cook time: 25-30 minutes Step 1: Preheat oven to 350°F. Cook pasta Ready in: 60 minutes and drain. Coat with 2 cups of sauce, set aside. Servings: 12 Step 2: In skillet, cook the ground beef, seasoned with salt & pepper, drain and set aside. Ingredients: Step 3: In a bowl, combine ricotta cheese, 3 Tbsp. Italy’s Favorite 15oz. Galbani® Ricotta Cheese chopped basil and 2 Tbsp. parmesan cheese, set aside. 12oz. Galbani® Block Mozzarella Step 4: In a 9×13 baking dish layer ingredients: Cheese, sliced Start with 1 cup of sauce in bottom of baking dish. Cheese Brand 4 Tbsp. grated parmesan cheese Step 5: Add half of the cooked rigatoni pasta. 1 (1lb.) box of rigatoni pasta, cooked Pour 1 cup of sauce over pasta. 5 cups tomato pasta sauce Step 6: Add 1/2 the cooked ground beef. Using half 1 1/2 lbs. ground beef, cooked the ricotta mixture, place spoonfuls of mixture over 4 Tbsp. fresh basil, chopped meat, then smooth out. Salt and pepper Step 7: Place 6 slices of mozzarella cheese over top. Step 8: Repeat with second half of pasta, 1 cup sauce, remaining ground beef, remaining ricotta mixture and ﬁnish with 6 more mozzarella slices. Step 9: Bake for 25 – 30 minutes. Sprinkle with remaining 1 Tbsp. of basil and enjoy.

Ingredients How To Make • 1 can (10 1/2 ounces) Campbell’s® Condensed 1. Stir the soup, milk, soy sauce, black pepper, Cream of Mushroom Soup or 98% Fat Free beans and 2/3 cup onions in a 1 1/2-quart Cream of Mushroom Soup casserole. • 1/2 cup milk 2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean • 1 teaspoon soy sauce mixture. Sprinkle with the remaining onions. • 1 dash black pepper 3. Bake for 5 minutes or until the onions are • 4 cups cooked cut green beans golden brown. • 1 1/3 cups French’s® French Fried Onions © 2020 Campbell Soup Company

69973_6_CSC_AHD_GBC_Savory_ad_FNL.indd 1 9/9/20 4:22 PM Joy s Festive’ Fare Holidays are just around the corner—woohoo! I’m here to share some merry mainstays for your family get-togethers…lightened-up but still every bit as delicious. Happiest and healthiest holidays to you and yours!

22 DECEMBER 2020 SAVORYONLINE.COM PIGS IN BLANKETS MAKES 32 PIECES

- 32 pre-cooked - 1 tsp kosher salt poultry breakfast - 2 cups nonfat sausages (about plain Greek yogurt 2-inches long) - 1 egg, beaten - 2 cups whole-wheat - mustard (optional) flour - Toppings: coarse - 1 tbsp baking salt, sesame seeds, powder everything but the bagel seasoning (optional)

STEP 1 Preheat oven to 350°F. Line a large baking sheet with parchment, set aside. MS, RDN, is the nutrition/health expert STEP 2 In a large bowl, combine the flour, for NBC’s TODAY show and host of baking powder, and kosher salt. Add the Health + Happiness. She’s also a #1 New York Times bestselling author. PEPPERMINT BARK yogurt and egg and mix until all the flour Her new book, Joy Bauer’s Superfood! MAKES 16 PIECES is incorporated. Knead the dough with 150 Recipes for Eternal Youth, features clean hands until it’s dry and elastic (it’ll mouthwatering dishes that boost immunity and promote longevity. - 2 cups dark or - 1 to 2 drops come together in about one minute, add JoyLBauer @joybauer @joybauer semi-sweet peppermint extract flour if it’s too sticky). chocolate chips - 2 tbsp crushed STEP 3 Divide into 8 even balls. - 2 cups crispy brown candy canes STEP 4 Place a cutting board on the rice cereal (about 2 to 3 mini counter and sprinkle with flour (to candy canes) prevent the dough from sticking to the board). Place one ball at a time on EGGNOG the cutting board and slice into 4 even STEP 1 Line a baking sheet with parchment pieces. Press each quarter piece into MAKES 5 CUPS paper and set aside. a flattened circle and spread on an STEP 2 Melt the chocolate chips in * optional thin layer of mustard. Place a - 5 cups 1% milk - ¾ tsp rum extract a double boiler or saucepan on the ½ sausage on the edge of each flattened (or milk of choice) - tsp nutmeg stovetop over low heat. Alternatively, circle of dough and roll it up. Mist the - 1 (3.4 oz) pkg - Dash of ground you can melt the chocolate in top with oil spray and dip in the topping Sugar-free cinnamon the microwave by heating for 15 to 30 instant vanilla of your choice. Then place on your * For an adult seconds at a time, stirring in between, pudding beverage, swap the baking sheet. Repeat this with all 8 balls until the chocolate is smooth and rum extract for a few until you have 32 wrapped mini sausages. ounces of real rum velvety. STEP 5 Bake in the oven on the middle STEP 3 Add 1 drop peppermint extract to rack for 20 to 25 minutes, until the dough STEP 1 Combine the milk, pudding mix, melted chocolate and mix well (taste and is lightly browned. Serve with a side of rum extract and ground nutmeg in a add a second small drop if you would mustard or Dijonnaise for dipping. blender and blend until mixed. like a stronger peppermint flavor). Add STEP 2 Pour into a pitcher and refrigerate the cereal into the melted chocolate and PER SERVING: 60 CALORIES, 2G FAT (1G UNSATURATED FAT, for up to 20 minutes to allow the eggnog mix thoroughly. 1G SATURATED FAT), 10MG CHOLESTEROL, 95MG SODIUM, to set. Note: The longer you leave it to STEP 4 Spread the mixture on the 6G CARBOHYDRATE, 1G FIBER, 1G SUGAR (1G NATURAL, 0G ADDED), 4G PROTEIN chill, the thicker it will get, so be sure to prepared baking sheet, gently press take it out by the 20-minute mark and crushed candy cane pieces over the serve immediately. (If it’s too thick, add top of the chocolate and place baking milk a little bit at a time and blend to sheet into the fridge for at least 30 get the consistency you want.) Garnish minutes to firm. Once it’s cool, cut it into each glass with a sprinkle of nutmeg or bars or break it into irregular pieces and cinnamon and serve. Serving size: 1 cup. place them on a festive serving tray.

PER SERVING: 160 CALORIES, 2.5G FAT (1G UNSATURATED FAT, PER SERVING: 120 CALORIES, 6G FAT (2.5G UNSATURATED FAT, 1.5G SATURATED FAT), 10MG CHOLESTEROL, 850MG SODIUM, 3.5G SATURATED FAT), 0MG CHOLESTEROL, 20MG SODIUM, 27G CARBOHYDRATE, 0G FIBER, 12G SUGAR (12G NATURAL, 17G CARBOHYDRATE, 1G FIBER, 12G SUGAR (0G NATURAL, 12G Festive Fare 0G ADDED), 8G PROTEIN ADDED), 1G PROTEIN

SAVORYONLINE.COM DECEMBER 2020 23 THE ULTIMATE GIFT: A LONG AND HEALTHY LIFE SUPERFOOD! for a super you

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Joy MS,Bauer RDN, CDN

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DELICIOUS ITALIAN-STYLE SOUPS! NO ARTIFICIAL FLAVORS OR COLORS. SEE SPECIAL OFFER IN STORE IN SEASON NOW POTATOES Transform affordable russet potatoes into dazzling holiday sides. Any of these festive dishes would be a perfect addition to your holiday table.

STARCHY The first potato chip OR WAXY? 140 was invented by accident. At a Saratoga Springs Starchy russet potatoes have LBS restaurant in 1853, Cornelius Vanderbilt complained a fluffy texture that’s perfect The amount of potatoes an his potatoes were cut too thick. The chef responded for french fries, mashes, and average American eats per by cutting them very thin and deep-frying them, roasted wedges. Waxy red year. In Germany, locals eat creating potato chips. bliss or new potatoes are also about 200 lbs of potatoes delicious roasted. Their dense per person per year. texture means they’ll hold their shape when boiled and tossed in a potato salad.

CALORIES100 in an 8-oz potato. Potatoes are also packed with nutrients like fiber, potassium, and vitamins C and B6. Follow STORE POTATOES IN A COOL, recommended portion sizes DARK, DRY PLACE—TOO WARM and consult your doctor if AND THEY COULD SPROUT OR managing your blood sugar TURN GREEN, TOO COLD AND THEIR STARCHES COULD TURN is a priority. INTO SWEET-TASTING SUGARS.

POTATOES ARE GROWN IN MORE THAN 150 COUNTRIES AND ALL NO MORE SPACE FOOD 50 STATES (IDAHO PRODUCES THE MOST). GREY In 1995, the russet potato became the Peeled and cut potatoes can first vegetable to be grown in space. The turn grey after sitting out (this won’t affect their flavor experiment was intended as a sustainable or texture). As you prep the way to feed astronauts on long journeys. potatoes, add to a bowl of cold water. Since a long soak can remove nutrients, do this right before you start cooking.

26 DECEMBER 2020 SAVORYONLINE.COM CHECK OUT THE VIDEO ONLINE

EXTRA-CRISPY LEMONY ROASTED POTATOES RECIPE PAGE 31

SAVORYONLINE.COM DECEMBER 2020 27 piped SHOP when THE cial RECIPE spe e so com be es ato FENNEL ot POTATO AND Anise-flavored p FENNEL GRATIN fennel will e mellow and v PREP TIME 30 MIN. – COOK TIME 55 MIN. become si READY IN 1 HOUR 25 MIN. – SERVINGS 10 sweeter as it en sautés. It’s a p 2 medium 2 cups half & half great match x for the starchy e fennel bulbs 2 lbs russet n (about 1½ lbs) potatoes potatoes and rich cheese. I 2 tbsp olive oil, 1½ cups shredded plus more Gruyère cheese for greasing (about 7 oz), 1 cup diced onions divided 3 tbsp butter, Cooking spray cut up

STEP 1 Preheat oven to 400°F. Grease a 2½-qt baking dish with some oil. STEP 2 Cut stalks off the fennel and quarter bulbs lengthwise. Cut out and discard cores and very thinly slice fennel. In a 10-inch skillet, heat the oil on medium. Add the onions and fennel. Season with salt. Cook 8–10 min., until tender, stirring occasionally. Cool slightly. STEP 3 Meanwhile, to a medium microwave-safe bowl, add the butter. Cover with vented plastic and microwave 1–2 min., until melted. Whisk in the half & half until smooth. Season with salt and pepper. STEP 4 Peel and very thinly slice the potatoes. In prepared dish, arrange 1/3 of potato slices in even layer. Top with 1/3 of fennel mixture. Pour 1/3 of half & half mixture on top. Sprinkle with ½ cup Gruyère. Repeat layering twice more. STEP 5 Coat a piece of foil with the cooking spray and cover the gratin. Bake 30 min. Remove foil and continue baking 20–25 min., until potatoes are tender when pierced with a knife and top is golden brown. Let stand 15 min. before serving.

TIP Use a mandoline or food processor with slicing attachment to slice potatoes quickly and evenly. Every bite is cheesy and creamy PER SERVING: 335 CALORIES, 24G FAT, 13G SATURATED FAT, 67MG CHOLESTEROL, 163MG SODIUM, 18G CARBOHYDRATE, in this layered gratin 2G FIBER, 1G SUGAR, 14G PROTEIN

28 DECEMBER 2020 SAVORYONLINE.COM hen piped ial w spec so me eco s b toe ta po e v si en p ex n I

MASHED POTATO PUFFS RECIPE PAGE 31

SAVORYONLINE.COM DECEMBER 2020 29 A mufin tin helps these stacks stand tall

30 DECEMBER 2020 SAVORYONLINE.COM MASHED POTATO PUFFS PREP TIME 10 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR – SERVINGS 8

2 lbs ¼ cup light MAKE IT russet potatoes, sour cream SPARKLE peeled and cut ¹/ 3 cup finely into ½-inch chunks grated Parmesan Give these stacks even more 4 tbsp unsalted 2 large egg yolks savory flavor by adding 1/2 cup butter, melted finely grated Parmesan to the and cooled butter mixture before tossing with the sliced potatoes. STEP 1 In a large pot, combine the potatoes and enough cold water to cover by 2 inches. Season generously with salt. Partially cover and heat to a EXTRA-CRISPY LEMONY boil on high. Reduce heat to simmer. ROASTED POTATOES Simmer 10 min., until tender. STEP 2 Meanwhile, preheat oven to 400°F. PREP TIME 20 MIN. – COOK TIME 55 MIN. READY IN 1 HOUR 15 MIN. – SERVINGS 6 Line 2 baking sheets with parchment. Fit a jumbo star tip into a piping bag. 4 lbs russet 3 cloves garlic, STEP 3 In a medium bowl, whisk together potatoes, peeled smashed the butter, sour cream, Parmesan, and CRISPY HERB and cut into and peeled yolks until well combined. Drain the POTATO STACKS 1½-inch chunks ½ lemon potatoes well and return to pot. Mash ½ tsp baking soda Chopped until smooth. Season with salt to taste. PREP TIME 15 MIN. – COOK TIME 45 MIN. READY IN 1 HOUR – SERVINGS 12 5 tbsp vegetable fresh chives, STEP 4 To pot, gently stir in butter mixture. or olive oil for garnish Season generously with pepper. Transfer Cooking spray 1 tsp dried thyme potato mixture to piping bag and pipe 4 tbsp unsalted ½ tsp salt STEP 1 Preheat oven to 450°F. Line a large into rosettes onto prepared baking butter, melted 1¾ lbs medium rimmed baking sheet with parchment. sheets. Bake 25–30 min., until golden 1 tsp russet potatoes, STEP 2 To a large pot, add the potatoes brown. Serve warm. dried rosemary scrubbed and enough cold water to cover by 1 inch. Season generously with salt and stir in the TIP To make ahead, pipe rosettes and STEP 1 Set oven rack to center position. baking soda. Partially cover and heat to then freeze. Bake in 375°F oven for Preheat oven to 375°F. Coat insides of a a boil on high. Reduce heat to medium 35–45 min., until hot in centers. 12-cup muffin pan with the cooking spray. and simmer 8–10 min., until a knife pierces PER SERVING: 160 CALORIES, 9G FAT, 5G SATURATED FAT, STEP 2 In a small bowl, combine the most of the way through but potatoes 68MG CHOLESTEROL, 75MG SODIUM, 16G CARBOHYDRATE, butter, rosemary, thyme, and salt. are not fully cooked. 1G FIBER, 1G SUGAR, 4G PROTEIN Season with pepper. STEP 3 Meanwhile, in a small pot, combine STEP 3 Meanwhile, using a mandoline the oil and garlic cloves. Heat on medium- or food processor, cut the potatoes into low until garlic is golden brown. Remove 1/16-inch-thick slices. Add potatoes to a and discard garlic cloves. Reserve oil. large bowl and toss with herb butter STEP 4 Drain potatoes well and return until evenly coated. to same pot to let dry 1 min. Transfer STEP 4 Working quickly, stack potato potatoes and oil to a large bowl. Season slices in each muffin cup. Bake 40–50 min., with salt and pepper. With a spatula, until centers are tender and edges are toss and shake potatoes to coat until golden brown and crisp. Let potato stacks pasty mash covers outside of potato sit for 5 min. before removing from pan. chunks. Transfer to lined baking sheet and spread out in even single layer, PER SERVING: 90 CALORIES, 4.5G FAT, 2.5G SATURATED FAT, 10MG CHOLESTEROL, 100MG SODIUM, 12G CARBOHYDRATE, spacing slightly apart. 1G FIBER, 0G SUGAR, 1G PROTEIN STEP 5 Roast potatoes 20 min. With thin spatula, turn potatoes over. Roast another 25–35 min., until well browned and crispy, stirring once or twice. Remove from oven and season with salt to taste. Transfer to serving platter and squeeze juice from the lemon over potatoes. Garnish with the chives. Serve immediately.

PER SERVING: 341 CALORIES, 12G FAT, 2G SATURATED FAT, 0MG CHOLESTEROL, 121MG SODIUM, 55G CARBOHYDRATE, 4G FIBER, 2G SUGAR, 7G PROTEIN SAVORYONLINE.COM DECEMBER 2020 31 rich. flavorful. made with pride.

heritage. it’s a word that speaks to quality, pride, and rich traditions passed down from generation to generation.

as a local, family-owned premium brand, we’re dedicated to creating exceptionally delicious products that capture the timeless taste, quality, and attention to detail of traditional, hand-crafted foods.

one pot cheesesteak pasta

look for heritage ribeye steak in our meat case.

for this and other recipes,visit heritage-premium.com NOW, more than ever Show your local love. COMFORT & JOY Festival of Lights Happy Chanukah! Gather by the light of the menorah and enjoy a special menu with favorites like potato latkes and brisket.

A SWEET TRADITION

Chanukah gifts often include gelt, or money, usually in the form of chocolate coins (watch our YouTube video to make your own). Gelt is used to play dreidel: Each side of the spinning top has a letter that tells you how much gelt to give or take.

34 DECEMBER 2020 SAVORYONLINE.COM BEET AND POTATO LATKES PREP TIME 7 MIN. – COOK TIME 15 MIN. Grated beets add READY IN 22 MIN. – SERVINGS 8 1½ lbs russet 1 tsp baking color and flavor to potatoes powder 2 medium beets 1½ tsp salt classic latkes (about 8 oz each) ¾ cup canola 1 large egg, beaten oil, divided ½ cup flour Sour cream, 1 tsp chopped for serving fresh thyme Fresh dill, as garnish (optional)

STEP 1 Preheat oven to 275°F. Peel the potatoes and beets. Using a box grater or the grater disk on a food processor, grate potatoes and beets. Add to a strainer or colander in sink and press down to release as much liquid as possible. STEP 2 In a large bowl, combine potato mixture, egg, flour, thyme, baking powder, and salt. STEP 3 In a 12-inch skillet, heat ¼ cup oil on medium-high. Working in batches, carefully add about 3-tbsp mounds to skillet, spacing 2 inches apart. Gently flatten. Cook 2–3 min. per side, until golden brown. STEP 4 Transfer latkes to a wire rack set inside a baking sheet. Season with salt to taste. Place latkes in oven to keep warm. Repeat with remaining potato mixture, adding more oil to the pan as needed. Serve latkes with the sour cream. Garnish with the dill, if desired.

TIP Upgrade the sour cream by stirring in some prepared horseradish.

PER SERVING: 315 CALORIES, 22G FAT, 2G SATURATED FAT, 23MG CHOLESTEROL, 539MG SODIUM, 27G CARBOHYDRATE, 3G FIBER, 4G SUGAR, 4G PROTEIN

HOW TO MAKE THE BEST LATKES Check out this article on savoryonline.com for how to make perfectly crisp, golden potato pancakes.

SAVORYONLINE.COM DECEMBER 2020 35 A slow roast makes brisket fall- apart tender

SWEET-AND-SOUR BRISKET WITH ROOT VEGETABLES RECIPE PAGE 38

36 DECEMBER 2020 SAVORYONLINE.COM GARLICKY ROASTED GREEN BEANS WITH MUSTARD SAUCE RECIPE PAGE 38

n o - coo o k sa uc e tra nsf s orm ean s roasted greeen b SAVORYONLINE.COM DECEMBER 2020 37 SWEET-AND-SOUR BRISKET PISTACHIO-LEMON WITH ROOT VEGETABLES OLIVE OIL CAKE PREP TIME 20 MIN. – COOK TIME 4 HOURS 15 MIN. PREP TIME 25 MIN. – COOK TIME 1 HOUR 15 MIN. READY IN 4 HOURS 35 MIN. – SERVINGS 8 READY IN 1 HOUR 40 MIN. – SERVINGS 10

1 (3 lb) flat-cut rutabaga, peeled ¾ cup shelled, 1½ cups whole milk beef brisket and cut into roasted salted 1 cup extra virgin 1 tbsp sweet ½-inch chunks pistachios olive oil, plus more paprika 1 lb onions, 1¾ cups for greasing 1 (6 oz) can thinly sliced granulated sugar 3 large eggs tomato paste 4 cloves garlic, 1¼ tsp salt 1 tsp vanilla extract ¼ cup ketchup smashed 2 cups all-purpose 2 tsp lemon zest ¼ cup cider vinegar and peeled flour, plus more 1 tbsp lemon juice 2 tbsp vegetable 3 bay leaves for dusting 2 tbsp or canola oil 2 large ½ tsp baking confectioners’ 2 lbs carrots, cut rosemary sprigs powder sugar (optional) into ½-inch chunks Finely chopped GARLICKY ROASTED ½ tsp baking soda 1½ lbs combination parsley, to GREEN BEANS WITH of parsnips and/or garnish (optional) MUSTARD SAUCE STEP 1 Preheat oven to 350°F. In a food processor, pulse the pistachios, sugar, PREP TIME 10 MIN. – COOK TIME 20 MIN. STEP 1 Preheat oven to 300°F. Rub the READY IN 30 MIN. – SERVINGS 6 and salt until finely chopped but not brisket with the paprika. Season with salt pasty. Transfer to a medium bowl. and pepper. In a medium bowl, whisk 1½ lbs green ¼ cup grainy STEP 2 To medium bowl, add the flour, together the tomato paste, ketchup, beans, trimmed Dijon mustard baking powder, and baking soda and vinegar, and ½ cup water. 2 tbsp olive oil 2 tsp brown sugar whisk to combine. In a large bowl, whisk STEP 2 In a 12-inch skillet, heat the oil on 4 cloves 1 tbsp red the milk, oil, eggs, vanilla, lemon zest, medium-high. Add the brisket and cook garlic, minced wine vinegar and lemon juice until combined. 5 min. per side, until browned on both STEP 3 Add flour mixture to milk mixture sides. Transfer to a deep roasting pan. STEP 1 Preheat oven to 450°F. To a large and whisk until just combined. Generously Reduce skillet heat to medium. sheet pan, add the green beans and olive brush insides and tube of a medium Bundt STEP 3 To same skillet, add the carrots, oil. Toss to combine. Season with salt pan with some oil. Sprinkle flour in pan parsnips, and/or rutabagas. Cook 4–5 min., and pepper. Spread green beans in an to coat insides thoroughly. Tap out any until beginning to brown, stirring often. even layer. excess. Immediately pour batter into Transfer to roasting pan. STEP 2 Roast 12–15 min., until golden, prepared pan. Smooth top. Bake 1 hour STEP 4 To same skillet on medium heat, stirring halfway. Sprinkle the garlic over to 1 hour 15 min., until a toothpick inserted add the onions and garlic. Cook 3–4 green beans. Continue to cook 3–4 min., into the deepest part comes out clean. min., until browned, stirring often. Stir in until green beans are golden brown. STEP 4 Place cake in pan on wire rack. ketchup mixture, scraping up any browned STEP 3 Meanwhile, in a small bowl, whisk With an icing spatula or butter knife, bits. Scrape contents of skillet into the mustard, brown sugar, vinegar, and loosen edges of cake from pan, including roasting pan. To roasting pan, add the 2 tbsp water until smooth and sugar has tube. Cool cake on wire rack exactly bay leaves and rosemary sprigs. dissolved. Season with salt to taste. 10 min., then invert cake onto wire STEP 5 Cover roasting pan tightly with foil STEP 4 Transfer green beans to serving rack. Cool completely. To serve, sift the and bake 3½–4 hours, until brisket is fork- platter. Drizzle mustard sauce on top. confectioners’ sugar on top, if desired. tender but not falling apart. Remove and discard bay leaves and rosemary sprigs. TIP Buy 2 (12 oz) pkgs trimmed green PER SERVING: 488 CALORIES, 27G FAT, 4G SATURATED FAT, 53MG CHOLESTEROL, 408MG SODIUM, 58G CARBOHYDRATE, Transfer brisket to a cutting board and beans to save time. 1G FIBER, 37G SUGAR, 6G PROTEIN let stand 15 min. PER SERVING: 92 CALORIES, 5G FAT, 1G SATURATED FAT, STEP 6 Meanwhile, skim any excess fat 0MG CHOLESTEROL, 248MG SODIUM, 10G CARBOHYDRATE, from cooking liquid. Season vegetables 3G FIBER, 5G SUGAR, 2G PROTEIN and cooking liquid with salt to taste. Thinly slice brisket against the grain and arrange on large serving platter. Spoon vegetables and cooking liquid on top. Garnish with the parsley, if desired.

PER SERVING: 520 CALORIES, 26G FAT, 9G SATURATED FAT, 124MG CHOLESTEROL, 237MG SODIUM, 35G CARBOHYDRATE, 8G FIBER, 16G SUGAR, 38G PROTEIN

VISIT SAVORYONLINE.COM FOR MORE RECIPES, VIDEOS, AND IDEAS

38 DECEMBER 2020 SAVORYONLINE.COM MAKE IT SPARKLE CHECK OUT Top the cake with a citrusy THE VIDEO glaze. Stir together 1 cup ONLINE confectioners’ sugar and 4–5 tbsp lemon or orange liqueur until smooth. Drizzle over cake. Once set, sprinkle with chopped pistachios.

Glaze the cake or simply dust with confectioners’ sugar

SAVORYONLINE.COM DECEMBER 2020 39 taste PLAT TER perfection FIND DIY RECIPES ON SELECT PACKS

® COMFORT & JOY Cheeseboard & cocktails Build a cheeseboard that’s affordable yet special. Then toast the season with festive wine cocktails and a fun twist on eggnog. Cheers!

$ MONEY SAVER

Pricey cheeses and nuts can make many cheeseboards expensive. This board uses affordable cheeses like Cheddar, feta, and goat cheese, and a crunchy snack mix.

42 DECEMBER 2020 SAVORYONLINE.COM CHECK OUT THE VIDEO ONLINE 1 CRANBERRY AND HERB CHEESE BALL Make this festive cheese ball (page 45) the star of your board. Let sit at room temperature for 15 min. before serving.

2 MARINATED FETA Combine cubed feta or mini mozzarella balls with olive oil, herbs, and other seasonings. Refrigerate overnight or up to 3 days.

3 3 GOAT CHEESE LOG Roll plain goat cheese 5 in herbs and spices for a pretty, flavorful crust. You could also keep it plain and top with jarred pepper jelly or mango chutney.

4 CHEDDAR CHEESE Orange or white, mild or extra sharp, Cheddar is always a favorite. Cut the block into cubes for easy serving.

5 SNACK MIX 4 Crunchy snack mix is less expensive than mixed nuts yet just as popular. For the board, look for one with little or no seasoning. EASY 3-INGREDIENT PARTY APPS 6 FRUIT AND Just 3 ingredients make up CRACKERS each of these fun, tasty Fill out your board with appetizers. Head dried or fresh fruit (dried to savoryonline.com apricots, grapes, and sliced CRANBERRY AND for the article. pears), pitted olives, and HERB CHEESE BALL plain crackers. RECIPE PAGE 45

SAVORYONLINE.COM DECEMBER 2020 43 POMEGRANATE–RED WINE COCKTAIL PREP TIME 5 MIN. – COOK TIME 0 MIN. READY IN 5 MIN. + CHILLING TIME –SERVINGS 8

Skip the pricey ¾ cup Pinch of ground pomegranate juice cinnamon liquors with these 1 tbsp sugar Ice, for serving 1 (750mL) bottle 1 (750mL) bottle dry festive cocktails fruity dry red sparkling white wine, chilled wine, chilled Pinch of ground cloves

STEP 1 In a pitcher, stir together the pomegranate juice and sugar until sugar dissolves. Add the red wine, cloves, and cinnamon. Refrigerate until cold. STEP 2 Serve over ice, topped with the sparkling wine to taste.

PER SERVING: 239 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 11MG SODIUM, 18G CARBOHYDRATE, 0G FIBER, 6G SUGAR, 0G PROTEIN

ROSÉ-GRAPEFRUIT COCKTAIL PREP TIME 5 MIN. – COOK TIME 0 MIN. READY IN 5 MIN. + CHILLING TIME – SERVINGS 8

2 large ruby red 1 (750mL) bottle grapefruits dry sparkling white 2 oranges wine, chilled 1 (750mL) bottle rosé wine, chilled

STEP 1 From the grapefruits, squeeze 1 cup juice into a large pitcher. From oranges, squeeze ½ cup juice into pitcher. STEP 2 To pitcher, stir in the rosé wine. Refrigerate until cold. To serve, stir the sparkling wine into pitcher and serve in champagne flutes or coupe glasses.

TIP Garnish each glass with a twist of orange or grapefruit peel.

PER SERVING: 243 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 13MG SODIUM, 18G CARBOHYDRATE, 2G FIBER, 2G SUGAR, 1G PROTEIN

44 DECEMBER 2020 SAVORYONLINE.COM MAKE IT SPARKLE

Dip the rim of each glass in coconut milk, then dip in shredded coconut before adding the coquito.

CRANBERRY AND HERB CHEESE BALL PREP TIME 20 MIN. – COOK TIME 0 MIN. READY IN 20 MIN. + CHILLING TIME – SERVINGS 8

1 (8 oz) pkg ½ tsp onion reduced-fat cream powder cheese, room 2/3 cup dried temperature cranberries and cut up ½ cup loosely 4 oz extra-sharp packed fresh white Cheddar parsley cheese, 1/3 cup snipped coarsely grated chives ½ tsp garlic Crackers, COQUITO powder for serving PREP TIME 8 MIN. – COOK TIME 0 MIN. READY IN 8 MIN. + CHILLING TIME – SERVINGS 8 STEP 1 To a food processor, add the cream cheese along with Cheddar cheese, garlic 1 (15 oz) can ½ tsp vanilla powder, and onion powder. Pulse until sweetened cream extract smooth, stopping and scraping down sides of coconut ½ tsp ground of bowl occasionally. 1 (14 oz) can cinnamon, plus STEP 2 Transfer cheese mixture to medium sweetened more for garnish bowl and, with wet hands, gently roll into condensed milk ¼ tsp a ball. Wrap in plastic wrap. Refrigerate CHECK OUT 1 (13.5 oz) can ground cloves 30 min., until firm. THE VIDEO unsweetened lite 1/8 tsp freshly STEP 3 Meanwhile, very finely chop the ONLINE coconut milk grated nutmeg, cranberries and transfer to a shallow dish. ½ (12 oz) can plus more Finely chop the parsley and chives. Add evaporated for garnish herbs to dish with cranberries and toss to milk (¾ cup) Pinch of salt combine. Roll cheese ball in the cranberry 1 cup spiced rum Ice (optional), mixture, pressing lightly to adhere. to serve STEP 4 Wrap in plastic and refrigerate at least 1 hour or up to 2 days. Let cheese STEP 1 To a large blender, add all the ball come to room temperature before ingredients and blend until smooth. serving with the crackers. Transfer to a medium pitcher. Cover with plastic and refrigerate at least 3 hours or PER SERVING: 151 CALORIES, 9G FAT, 6G SATURATED FAT, 30MG CHOLESTEROL, 228MG SODIUM, 12G CARBOHYDRATE, up to 1 week. Serve straight up or on the 1G FIBER, 8G SUGAR, 6G PROTEIN rocks. Garnish with additional cinnamon and freshly grated nutmeg, if desired.

PER SERVING: 448 CALORIES, 15G FAT, 12G SATURATED FAT, 23MG CHOLESTEROL, 105MG SODIUM, 58G CARBOHYDRATE, 0G FIBER, 54G SUGAR, 6G PROTEIN

SAVORYONLINE.COM DECEMBER 2020 45 CURATED BY CHEFS SO YOU KNOW ITÕS DELICIOUS

Premium Deli Meat

Savory Cheese

Gourmet Treat

FIND OUR PREMIUM SNACK KITS IN THE MEAT DEPARTMENT

12 g 14 g 15 g 13 g PROTEIN PROTEIN PROTEIN PROTEIN

©2020 Cargill Meat Solutions Corporation. All Rights Reserved. ©2020 Goya Foods, Inc. COMFORT & JOY TWELVE COOKIES of Christmas Each cookie in this holiday dozen is designed with a special occasion (a cookie swap, baking with your kids) or a special person (your faraway relative) in mind.

48 DECEMBER 2020 SAVORYONLINE.COM of Christmas

SAVORYONLINE.COM DECEMBER 2020 49 Send with a note to dip in warm milk or hot cocoa

Send a sweet surprise to someone far away These sturdy cookies won’t crumble or lose freshness when shipped.

CHOCOLATE-PISTACHIO BISCOTTI RECIPE PAGE 52

50 DECEMBER 2020 SAVORYONLINE.COM When you need a mid-afternoon treat These crispy, buttery cookies pair perfectly with coffee or tea. They also keep well at room temperature.

SPICED OATMEAL often. Remove from heat. In a medium LACE COOKIES bowl, combine the oats, flour, cinnamon, allspice, ginger, salt, egg, and vanilla. PREP TIME 10 MIN. – COOK TIME 30 MIN. READY IN 40 MIN. – SERVINGS 45 Add mixture to the melted butter and stir until combined. 1 cup ½ tsp STEP 3 By tablespoon, in batches, drop (2 sticks) unsalted ground cinnamon the mixture onto prepared pans, spacing butter, room ¼ tsp ground 2 inches apart. Bake 5–8 min., until golden temperature allspice brown. Cool cookie sheets on wire racks 2¼ cups packed 1/8 tsp 5 min. Using parchment to remove from light brown sugar ground ginger pans, transfer cookies to a wire rack. 2¼ cups 1 tsp salt Cool completely on wire rack. To store, old-fashioned oats 1 large egg, beaten keep in a sealed container at room 3 tbsp 1 tsp vanilla extract temperature for up to 1 week. all-purpose flour TIP Once cookies are completely cool, STEP 1 Preheat oven to 375°F. Line 2 large sandwich a thin layer of melted chocolate cookie sheets with parchment. or dulce de leche in between them. STEP 2 In a medium saucepan, combine the PER SERVING: 112 CALORIES, 5G FAT, 3G SATURATED FAT, butter and brown sugar. Heat on medium 14MG CHOLESTEROL, 57MG SODIUM, 16G CARBOHYDRATE, and cook until butter is melted, stirring 1G FIBER, 11G SUGAR, 2G PROTEIN

SAVORYONLINE.COM DECEMBER 2020 51 CHOCOLATE- PISTACHIO BISCOTTI PREP TIME 10 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 10 MIN. + COOLING TIME SERVINGS 36

2 cups 1 cup sugar all-purpose flour 1 tsp vanilla extract 1/3 cup 2 large eggs unsweetened ¾ cup shelled cocoa powder pistachios, 1½ tsp baking soda coarsely chopped ½ tsp salt ¾ cup mini ½ cup (1 stick) chocolate chips Share as a way to butter, softened celebrate Chanukah STEP 1 Preheat oven to 350°F. Line a large Make everyone smile baking sheet with parchment. In a medium with macaroons that bowl, combine the flour, cocoa powder, look just like mini latkes. baking soda, and salt. STEP 2 Using a hand mixer or stand mixer, beat together the butter and sugar. Add the vanilla and the eggs, 1 at a time, beating until smooth. In batches, add dry ingredients on low speed until combined. STEP 3 Using a spatula, fold in the pistachios and chocolate chips. With LATKE COOKIES wet hands, divide dough in half, shaping PREP TIME 10 MIN. – COOK TIME 30 MIN. or by heaping tbsp measure, scoop the each portion into a 2x14-inch flattened READY IN 40 MIN. + COOLING TIME – SERVINGS 32 mixture onto prepared pans, spacing 2 rectangle on prepared baking sheet, inches apart. spacing at least 2 inches apart. Using wet 2 cups sweetened ¼ tsp STEP 3 With palms, gently press down hands again, smooth the tops of each flaked/shredded ground cinnamon on each mound until flattened. Bake 15 loaf. Bake 25–30 min., until set. Transfer to coconut 1/8 tsp salt min., until edges begin to brown. With a wire rack to cool 15 min. 1/3 cup sugar 2 large egg whites, small spatula, turn cookies over and STEP 4 Reduce oven to 325°F. When cool 2 tbsp all-purpose lightly beaten gently press to flatten again. Switch enough to handle, use a serrated knife to flour, coconut flour, ¾ tsp pans on racks and bake another 12–15 cut each log diagonally into ½-inch-thick or gluten-free vanilla extract min., until cookies are golden brown. slices. Return biscotti to parchment-lined flour blend STEP 4 Cool cookies on pans on wire baking sheet, laying them on their cut racks 5 min. Using edge of parchment, sides. Bake 25–30 min., until dry to touch. STEP 1 Preheat oven to 325°F. Line 2 pull cookies from pans onto wire racks Transfer cookies to a wire rack to cool large cookie sheets with parchment. to finish cooling. To store, keep in a completely. Store in a sealed container at STEP 2 In a large bowl, combine the sealed container at room temperature room temperature up to 10 days. coconut, sugar, flour, cinnamon, and salt. up to 5 days. Add the egg whites and vanilla. Stir until PER SERVING: 100 CALORIES, 5G FAT, 3G SATURATED FAT, PER SERVING: 34 CALORIES, 2G FAT, 1G SATURATED FAT, 16MG CHOLESTEROL, 89MG SODIUM, 14G CARBOHYDRATE, well combined. With small cookie scoop 0MG CHOLESTEROL, 25MG SODIUM, 5G CARBOHYDRATE, 1G FIBER, 8G SUGAR, 2G PROTEIN 1G FIBER, 4G SUGAR, 0G PROTEIN

52 DECEMBER 2020 SAVORYONLINE.COM Say thank you to your neighbors Share your love for those who supported you, your family, and your community this year.

CRANBERRY BARS RECIPE PAGE 63

SAVORYONLINE.COM DECEMBER 2020 53 Bake for someone who needs a little extra cheer Each adorable gingerbread man holds a candy cane for your friend or relative.

10 TIPS FOR BETTER COOKIES These pro tips will help you bake your best batch every time. Read the article at savoryonline.com. CANDY CANE GINGERBREAD MEN RECIPE PAGE 58

54 DECEMBER 2020 SAVORYONLINE.COM Give to someone who really loves chocolate Cocoa powder, white chocolate, and milk chocolate make these wedges so decadent.

TRIPLE-CHOCOLATE SKILLET COOKIES PREP TIME 10 MIN. – COOK TIME 27 MIN. READY IN 37 MIN. – SERVINGS 16

6 tbsp unsalted 1 cup butter, softened, all-purpose flour plus more 3 tbsp for greasing unsweetened ¾ cup packed cocoa powder light brown sugar ½ tsp baking soda ½ tsp salt 1½ cups milk 1 large egg chocolate chips 1 tsp vanilla extract ½ cup white chocolate chips

STEP 1 Preheat oven to 350°F. Lightly grease bottom of a 10-inch oven-safe skillet. In a large bowl, mix the butter, sugar, and salt until creamy. Beat in the egg and vanilla. Mix in the flour, cocoa powder, and baking soda. Fold in the milk chocolate chips. STEP 2 Spread dough in prepared pan in even layer all the way to edges. Bake 20–25 min., until toothpick inserted in center comes out clean. Cool completely in skillet on wire rack. Invert onto cutting board and cut into 16 wedges. Arrange wire rack over a large piece of waxed or parchment paper. Arrange cookies on wire rack. STEP 3 Place the white chocolate chips in a microwave-safe bowl. Microwave in 15-sec. intervals until melted, stirring in between. Let cool slightly. Drizzle white CHECK OUT chocolate over cookies. Let stand until THE VIDEO set. To store, keep in a sealed container ONLINE at room temperature for up to 5 days.

TIP Tint the white chocolate with green food coloring before drizzling. Then decorate with sprinkles on top of chocolate before letting chocolate set.

PER SERVING: 222 CALORIES, 11G FAT, 7G SATURATED FAT, 26MG CHOLESTEROL, 136MG SODIUM, 29G CARBOHYDRATE, 1G FIBER, 21G SUGAR, 3G PROTEIN

SAVORYONLINE.COM DECEMBER 2020 55 When you need a last-minute gift Start with store-bought cookies. Dip, sprinkle, done!

SHOP THE RECIPE

DUTCH COCOA COOKIES These already- baked cookies have a rich chocolate flavor and soft texture. Find them in the cookie aisle.

WHITE CHOCOLATE–PEPPERMINT DUTCH COCOA COOKIES RECIPE PAGE 58

56 DECEMBER 2020 SAVORYONLINE.COM RED AND GREEN SWIRL CUTOUT COOKIES PREP TIME 40 MIN. – COOK TIME 30 MIN. READY IN 1 HOUR 10 MIN. + CHILLING TIME SERVINGS 36

3 cups all-purpose 1 cup sugar flour, plus more 1 large egg for dusting 2 tsp vanilla extract 1 tsp Red and green baking powder food coloring ½ tsp salt 1 cup (2 sticks) unsalted butter, softened

STEP 1 In a medium bowl, whisk together Start a new tradition the flour, baking powder, and salt. In a with your kids large bowl, using a hand mixer or stand Make holiday memories mixer, beat the butter and sugar 2–3 min., until smooth and creamy. Mix in the egg as a family by mixing, and vanilla. In batches, gradually beat in shaping, and baking these flour mixture. cookies together. STEP 2 Remove half of dough from mixing bowl and set aside. To dough in mixing bowl, add about ¼ tsp green food coloring. Mix just until uniform in color. Transfer to a sheet of plastic wrap and form into a disk. Wrap tightly and refrigerate. STEP 3 Wash beaters and mixing bowl. Add remaining dough and about ¾ tsp red food coloring. Mix just until uniform in color. Transfer to another sheet of plastic wrap and form into a disk. Wrap tightly and refrigerate. Chill both pieces of dough 2 hours, until firm. STEP 4 On a lightly floured work surface, break off walnut-size chunks of green dough and scatter evenly. Break off walnut-size chunks of red dough and scatter in between the green dough chunks. Top with a large sheet of wax or parchment paper. With rolling pin, roll to 1/8-inch thickness. Remove paper and, with cookie cutters, cut out shapes. Arrange on a large parchment-lined cookie sheet, spacing 1 inch apart. Chill 30 min. Preheat oven to 350°F. STEP 5 Meanwhile, continue scattering, rolling, and cutting out cookies from remaining dough (carefully reroll dough only 1 time, taking care not to overmix the colors). Bake each sheet of cookies 8–10 min., until edges are set. Cool completely on wire rack. To store, keep in a sealed container at room temperature for up to 1 week.

PER SERVING: 107 CALORIES, 5G FAT, 3G SATURATED FAT, 18MG CHOLESTEROL, 45MG SODIUM, 14G CARBOHYDRATE, 0G FIBER, 6G SUGAR, 1G PROTEIN

SAVORYONLINE.COM DECEMBER 2020 57 CANDY CANE GINGERBREAD MEN PREP TIME 25 MIN. – COOK TIME 10 MIN. READY IN 35 MIN. + COOLING TIME – SERVINGS 36

½ cup butter, melted regular molasses 1 large egg, beaten (not blackstrap ½ tsp all-purpose molasses) vanilla extract ¼ cup sugar 3¼ cups flour, 5 tsp pumpkin plus more pie spice for dusting GLUTEN-FREE BUTTERY 1 tsp ground ginger Decorating icing ALMOND COOKIES ¼ tsp salt Mini candy canes PREP TIME 15 MIN. – COOK TIME 30 MIN. 2 tsp baking soda or peppermint READY IN 45 MIN. – SERVINGS 40 ½ cup (1 stick) balls WHITE CHOCOLATE– 1 cup 1 tsp almond extract STEP 1 Preheat oven to 350°F. Line 2 large PEPPERMINT DUTCH (2 sticks) unsalted 1 cup almond flour cookie sheets with parchment. Crumple COCOA COOKIES butter, softened 1 cup gluten-free and shape foil into 1–1½-inch balls. 1 cup sugar flour blend PREP TIME 15 MIN. – COOK TIME 0 MIN. STEP 2 In a 4-qt saucepan, combine the READY IN 15 MIN. – SERVINGS 24 1 tsp salt 2 cups molasses, sugar, pumpkin pie spice, ginger, 1 large egg sliced almonds and salt. Heat to a boil on medium, stirring 1 (12 oz) bag white ½ cup finely 1 tsp vanilla extract occasionally. Remove pan from heat. Stir chocolate chips crushed candy in the baking soda, then the butter. Stir in 3 (7.1 oz) pkgs Dutch canes or STEP 1 Preheat oven to 350°F. In a medium the egg and vanilla. Stir in the flour until cocoa cookies peppermints bowl, mix the butter, sugar, and salt until combined. creamy. Beat in the egg and extracts. STEP 3 Transfer dough to a lightly floured work STEP 1 Line a large baking sheet with Mix in the almond flour and gluten-free surface. Gently knead until smooth. Divide parchment. Add the white chocolate flour until well combined. into 3 equal-sized pieces. Shape each into a chips to a medium microwave-safe STEP 2 Transfer dough to a large sheet of flat disk and wrap 2 in plastic wrap. bowl. Microwave in 15-sec. intervals, parchment, arranging in a rough rectangle. STEP 4 Roll unwrapped piece of dough to until melted, stirring between intervals. Place another large sheet of parchment 1/8-inch thickness. With gingerbread man STEP 2 Working quickly, dip a cookie on top. With rolling pin, roll into cookie cutter, cut out cookies and place halfway into the melted chocolate. approximate 12x19-inch rectangle. on prepared pans, spacing 1 inch apart. Place on parchment and sprinkle with STEP 3 Remove top sheet of parchment Reroll scraps once and cut out additional some of the crushed candy canes. and transfer dough, on parchment, to cookies. Repeat rolling and cutting with Repeat with remaining cookies and 12x19-inch rimmed baking sheet. Gently remaining 2 pieces of dough. crushed candy canes until all cookies press dough to fill pan and even out STEP 5 Gently fold up arms of gingerbread are coated. Let stand until chocolate shape. Sprinkle the sliced almonds on men, placing a foil cylinder under each sets. To store, keep in a sealed container top and gently press them into surface pair of arms to keep them in place while at room temperature up to 1 week of dough. With a pizza cutter or large baking, pressing slightly, if necessary. Bake with pieces of waxed paper in between knife, cut dough into approximately 10 min., until set and dry to touch. Remove the layers. 1½-inch squares. from oven and carefully remove pieces of STEP 4 Bake cookies 25–30 min., until PER SERVING: 96 CALORIES, 5G FAT, 3G SATURATED FAT, foil. Cool cookies completely on wire racks. 3MG CHOLESTEROL, 15MG SODIUM, 13G CARBOHYDRATE, almonds are golden and edges are set. STEP 6 Decorate with icing. Let stand until 0G FIBER, 12G SUGAR, 1G PROTEIN Place baking sheet onto wire rack. With icing sets. Slide candy canes or candies pizza cutter or large knife, go over cuts into arms. To store, keep between sheets once more. Let cool completely in pan of parchment paper in a sealed container on wire rack. Store in a sealed container at room temperature for up to 1 week. at room temperature for up to 1 week.

TIP You can use this dough with other TIP When cookies are completely cookie-cutter shapes like stars, trees, cool, lightly dust with gluten-free hearts, candy canes, or snowflakes. confectioners’ sugar.

PER SERVING: 85 CALORIES, 3G FAT, 2G SATURATED FAT, PER SERVING: 124 CALORIES, 8G FAT, 3G SATURATED FAT, 11MG CHOLESTEROL, 90MG SODIUM, 14G CARBOHYDRATE, 16MG CHOLESTEROL, 61MG SODIUM, 11G CARBOHYDRATE, 0G FIBER, 5G SUGAR, 1G PROTEIN 1G FIBER, 5G SUGAR, 2G PROTEIN

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58 DECEMBER 2020 SAVORYONLINE.COM Bring to your gluten-free friend or relative They’ll love these gluten-free buttery almond cookies.

SAVORYONLINE.COM DECEMBER 2020 59 CORNFLAKE WREATHS RECIPE PAGE 63

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When you need a no-bake option A microwave is all you need to make these cookies.

60 DECEMBER 2020 SAVORYONLINE.COM Gift to someone who says they don’t have a sweet tooth You can still bake them a treat that’s savory instead.

ROSEMARY-PARMESAN SHORTBREAD PREP TIME 15 MIN. – COOK TIME 15 MIN. READY IN 30 MIN. + CHILLING TIME – SERVINGS 34

1 cup (2 sticks) 2 cups butter, room all-purpose flour temperature 1 cup finely grated ½ cup Parmesan confectioners’ 2 tsp very sugar finely chopped ¾ tsp salt fresh rosemary

STEP 1 Using a hand mixer or stand mixer, beat the butter on low speed until smooth. Add the sugar and salt, beating on medium 3–4 min., until light and fluffy. STEP 2 To mixer bowl, add the flour, Parmesan, and rosemary. Beat on low until just combined. Divide the dough in half. On a large sheet of plastic, shape each dough piece into a 1½-inch-diameter log. Wrap tightly in plastic and smooth out log. Repeat with remaining dough and another sheet of plastic. Chill logs 1–2 hours, until firm. STEP 3 Preheat oven to 350°F. Line 2 baking sheets with parchment. Cut each log into ¼-inch-thick slices. Place on baking sheets 1 inch apart. STEP 4 Bake cookies 12–15 min., until golden on edges. Cool on baking sheets on wire racks 5 min. Transfer cookies while still on parchment onto wire rack to cool completely. Store in a sealed container at room temperature for up to 4 days.

PER SERVING: 93 CALORIES, 6G FAT, 4G SATURATED FAT, 16MG CHOLESTEROL, 99MG SODIUM, 8G CARBOHYDRATE, 0G FIBER, 2G SUGAR, 2G PROTEIN

SAVORYONLINE.COM DECEMBER 2020 61 When you’re short on holiday baking supplies No need to dash to the store. You can make these cookies with pantry staples.

62 DECEMBER 2020 SAVORYONLINE.COM 4-INGREDIENT CORNFLAKE WREATHS BUTTER COOKIES PREP TIME 10 MIN. – COOK TIME 2 MIN. PREP TIME 26 MIN. – COOK TIME 24 MIN. READY IN 12 MIN. + STANDING TIME – SERVINGS 12 READY IN 50 MIN. + CHILLING TIME – SERVINGS 72 3 tbsp butter, 4 cups cornflakes 2 cups 1 cup (2 sticks) cut into pieces Cooking spray all-purpose flour salted butter, cut 4 cups mini Mini candy-coated 2/3 cup up and softened marshmallows chocolate candies, confectioners’ ½ cup red and 1 tsp vanilla extract for decorating sugar green sprinkles ½-¾ tsp green or coarse food coloring decorating sugar STEP 1 Line a baking sheet with parchment. STEP 1 In a food processor, pulse the flour To a large microwave-safe bowl, add and sugar together. Add the butter and the butter and marshmallows. Heat on pulse until dough just comes together, high until both are melted, about 2 min., stopping and stirring occasionally. stirring halfway through. STEP 2 Transfer half of dough to a large CRANBERRY BARS STEP 2 To bowl, add the vanilla and food sheet of plastic wrap. Shape into a coloring. Stir quickly until combined. PREP TIME 15 MIN. – COOK TIME 50 MIN. 12-inch log and wrap tightly in plastic, READY IN 1 HOUR 5 MIN. – SERVINGS 48 Working quickly, fold in the cornflakes smoothing into even log. Repeat with until coated. remaining dough and another sheet of 1 cup 2 large eggs STEP 3 Drop mounds of cornflake mixture plastic wrap. Refrigerate at least 30 min., (2 sticks) butter, 2 tsp vanilla extract (about ¼ cup) onto parchment. Grease or up to overnight. room temperature 3½ cups hands with the cooking spray and shape STEP 3 Preheat oven to 350°F. Line a 6 oz cream cheese, all-purpose flour each mound into a wreath. Decorate with large cookie sheet with parchment. softened 1 (14 oz) can the candies. Let stand until firm. To store, STEP 4 Place the sprinkles in a wide 1 cup sugar whole-berry keep between sheets of parchment paper shallow dish. Remove 1 log from ½ tsp salt cranberry sauce in a sealed container at room temperature refrigerator and unwrap. Lightly brush for up to 1 week. with cold water, then roll log in sprinkles STEP 1 Preheat oven to 350°F. Line a PER SERVING: 113 CALORIES, 3G FAT, 2G SATURATED FAT, to cover sides, pressing to adhere. Cut large (10x15-inch) rimmed baking sheet 8MG CHOLESTEROL, 82MG SODIUM, 21G CARBOHYDRATE, dough into ¼-inch-thick slices. Arrange with parchment, leaving some overhang 0G FIBER, 11G SUGAR, 1G PROTEIN on lined pan, spacing 1 inch apart. on 2 sides. STEP 5 Bake 10–12 min., until golden brown STEP 2 With hand mixer or stand mixer, on bottoms. Cool completely on wire beat the butter, cream cheese, sugar, rack. Repeat baking and cooling with and salt until light and smooth. Beat in remaining dough and sprinkles. To store, the eggs and vanilla. Slowly mix in the place in a sealed container at room flour until just combined. temperature for up to 2 weeks. STEP 3 Arrange 3½ cups dough in chunks around prepared pan, then gently spread TIP Similar to flour, confectioners’ sugar out and press into even layer. Top with can be measured in different ways, the cranberry sauce, spreading in even resulting in very different textures. For layer. Dollop and scatter bits of remaining the most accurate results, weigh the dough all over top. Bake 45–50 min., confectioners’ sugar (2/3 cup = 75g). until golden brown around edges and dough on top is cooked through. PER SERVING: 43 CALORIES, 3G FAT, 2G SATURATED FAT, 7MG CHOLESTEROL, 23MG SODIUM, 5G CARBOHYDRATE, STEP 4 Cool completely on wire rack. 0G FIBER, 2G SUGAR, 0G PROTEIN Remove from pan using parchment overhang. Cut into 6 strips along shorter side, then 8 along longer side to form 48 bars. To store, keep in a sealed container at room temperature up to 1 week with pieces of waxed paper in between the layers.

PER SERVING: 111 CALORIES, 5G FAT, 3G SATURATED FAT, 21MG CHOLESTEROL, 41MG SODIUM, 15G CARBOHYDRATE, 0G FIBER, 8G SUGAR, 1G PROTEIN

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SAVORYONLINE.COM DECEMBER 2020 63 homemade MADE EASY

Get this quick and easy recipe for Homemade Cinnamon Rolls & more at FLEISCHMANNSYEAST.COM

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COMFORT & JOY MAKE-AHEAD holiday breakfasts Relax with your family on Christmas morning with crowd-pleasing breakfasts that come together the night before.

BLUEBERRY-ALMOND CROISSANT BREAKFAST BAKE PREP TIME 10 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 10 MIN. + SOAKING TIME – SERVINGS 8

Cooking spray ½ cup light 6 large croissants, brown sugar cut into 1-inch 1½ tsp vanilla chunks extract 2 cups 1 tsp almond frozen blueberries, extract thawed and gently ¼ cup patted dry sliced almonds 5 large eggs 2 tbsp 2 cups half & half confectioners’ 1 cup granulated sugar (optional) sugar

STEP 1 Grease a 3-qt baking dish with the cooking spray. Arrange the croissant chunks in the pan in an even layer. Scatter the blueberries on top. STEP 2 In a large bowl, whisk together the eggs, half & half, sugars, extracts, and pinch of salt. Pour over croissants. With clean hands or wide spatula, press down on croissants to soak in custard. Cover tightly with foil and refrigerate overnight. STEP 3 Preheat oven to 350°F. Place baking dish, still covered with foil, into oven and bake 30–35 min., until custard is set. Uncover and sprinkle the almonds on top. Bake, uncovered, another 20–25 min., until top is golden brown. Cool slightly. Dust with the confectioners’ sugar before serving, if desired.

PER SERVING: 549 CALORIES, 25G FAT, 13G SATURATED FAT, 167MG CHOLESTEROL, 365MG SODIUM, 71G CARBOHYDRATE, 3G FIBER, 45G SUGAR, 11G PROTEIN

66 DECEMBER 2020 SAVORYONLINE.COM SHOP THE RECIPE

CROISSANTS An upgrade to classic bread slices. Grab these golden, flaky pastries from the bakery.

HALF & HALF Equal parts cream and milk is just rich enough—perfect for this sweet breakfast bake.

FROZEN BLUEBERRIES Frozen blueberries will thaw in the baking dish overnight and release their juices in the oven.

SAVORYONLINE.COM DECEMBER 2020 67 BACON, EGG, AND CHEESE HASH BROWN BAKE PREP TIME 15 MIN. – COOK TIME 55 MIN. READY IN 1 HOUR 10 MIN. + CHILLING TIME SERVINGS 6

6 slices thick-cut ½ tsp bacon, chopped garlic powder 1 small onion, diced ½ tsp salt 1 (30 oz) bag frozen 6 slices shredded hash American cheese browns, thawed Chopped 8 large eggs fresh chives, ¼ cup for garnish reduced-fat milk

STEP 1 In a small skillet, cook the bacon on medium 9–10 min., until most of the fat has rendered but bacon is not fully crisped, stirring often. Add the onions and cook 4–6 min., until onions are translucent, stirring often. Remove from heat and let cool until no longer hot. STEP 2 Meanwhile, grease a 2½- to 3-qt baking dish. Spread the hash browns on paper towels and pat and squeeze very dry. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and half of cooled bacon mixture. STEP 3 In prepared baking dish, spread half the hash browns in an even layer. Pour egg mixture on top. Top with the cheese slices. Add remaining hash browns, arranging in an even layer. Top with remaining bacon mixture, scattering evenly. Cover tightly with plastic and refrigerate 2 hours or up to overnight. STEP 4 Preheat oven to 375°F. Remove plastic wrap from baking dish and bake casserole, uncovered, 40 min., until eggs are set and edges are golden brown. Let stand 5 min. Season with pepper and garnish with the chives before serving.

PER SERVING: 417 CALORIES, 25G FAT, 10G SATURATED FAT, 261MG CHOLESTEROL, 802MG SODIUM, 29G CARBOHYDRATE, 2G FIBER, 2G SUGAR, 19G PROTEIN

68 DECEMBER 2020 SAVORYONLINE.COM CHECK OUT THE VIDEO MAKE-AHEAD CREPES ONLINE PREP TIME 10 MIN. – COOK TIME 25 MIN. READY IN 35 MIN. + CHILLING TIME – SERVINGS 6

2 large eggs, room 2 tbsp sugar temperature 1/8 tsp salt ¾ cup whole milk, Jam, chocolate- room temperature hazelnut spread, 1 cup nut butter, all-purpose flour strawberries, 3 tbsp melted or bananas, unsalted butter, for serving plus more for Confectioners’ coating pan sugar (optional)

STEP 1 In a blender, purée the eggs, milk, flour, butter, sugar, salt, and ½ cup water, 6–7 sec., just until smooth and small bubbles start to form. Cover and refrigerate at least 1 hour or up to overnight. STEP 2 When ready to cook, remove batter from refrigerator and add 3–4 tbsp water or milk as needed to achieve the consistency of thin cream. Gently whisk together batter. STEP 3 Heat an 8-inch nonstick skillet on medium. Lightly coat with additional melted butter (butter should sizzle but not brown if heated properly). Using ¼-cup measure, scoop batter into center of heated pan and immediately begin swirling pan gently to spread batter into very thin layer. Cook 1–2 min., until bottom is golden brown and edges are set and begin to curl up. STEP 4 With thin spatula, carefully turn crepe over and cook another 15–30 sec., until bottom is golden brown. Transfer to a platter. Repeat buttering pan and cooking with remaining batter. Keep crepes stacked and covered with foil or clean kitchen towel. STEP 5 To serve, fill crepes as desired and fold or roll. Top with confectioners’ RESTING sugar, if desired. THE BATTER TIP You can also make the crepes a An overnight rest in the fridge day ahead. Stack with a small piece of gives you delicate, tender parchment in between each one, then crepes the next day. If you cover tightly and refrigerate. To reheat, want to mix the batter in the brush an 8-inch nonstick skillet with a bit morning, let it rest in the fridge of melted butter and heat on medium. for at least 1 hour. Toast each crepe 30 sec. per side and then proceed with fillings.

PER SERVING: 183 CALORIES, 8G FAT, 5G SATURATED FAT, 73MG CHOLESTEROL, 86MG SODIUM, 22G CARBOHYDRATE, 1G FIBER, 6G SUGAR, 5G PROTEIN

SAVORYONLINE.COM DECEMBER 2020 69 of a . REAMER cheer COFFEE C HOLIDAY ’Tis the season for ©2020 WhiteWave Services, Inc. ELF and all related characters and elements © & ª New Line Productions, Inc. (s20)

MANUFACTURER'S COUPON EXPIRES 1/15/21 on any ONE (1) 32oz. creamer, SAVE 1 including International Delight® and Silk® CONSUMER: ff G -

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THE AUTHENTICHENTIC ITALIANITALIA STYLED WAFFLE COOKIE

For recipe ideas visit rekopizzelle.com COMFORT & JOY Feast OF THE SEVEN FISHES Instead of a table full of dishes, celebrate this Italian-American tradition with one simple, beautiful salad that features seven types of seafood.

One pot is all you need to cook the seafood for WHY SEVEN FISHES? this salad

Seafood is the star of this Italian-American–inspired Christmas Eve meal. Most feasts feature at least 7 dishes, with some including 9 or even 13 different seafood dishes in one meal!

72 DECEMBER 2020 SAVORYONLINE.COM SEVEN FISHES SEAFOOD SALAD PREP TIME 20 MIN. – COOK TIME 20 MIN. READY IN 40 MIN. + MARINATING TIME – SERVINGS 8

1 large clove ½ lb frozen garlic, peeled raw peeled, 3 anchovies, deveined medium chopped shrimp, thawed 2 tbsp lemon juice ¾ lb cod fillet, cut 3 tbsp red into 1-inch chunks wine vinegar 1 lb mussels, rinsed 4 tbsp olive oil 3 stalks celery, ¾ lb squid, thinly sliced rinsed and sliced 1 (6.5 oz) canned into rings chopped ½ (16 oz) pkg clams, drained Nature’s Promise ¼ cup packed Bay Scallops, fresh parsley, thawed finely chopped

STEP 1 Into a large bowl, finely grate the garlic or press with garlic press. With a whisk, mash and combine the anchovies with garlic until pasty. Whisk in the lemon juice and vinegar. Gradually whisk in the oil. Season with salt and pepper to taste. Set aside. STEP 2 Cover and heat a medium pot of water to a boil on high. Season generously with salt. Reduce heat to a simmer. Add the squid and simmer 2–3 min., until opaque. With slotted spoon, transfer to a colander set in sink and rinse with cold water to cool. To simmering water, add the scallops and cook 2–3 min., until opaque. Transfer to colander with squid and rinse with cold water. STEP 3 To simmering water, add the shrimp. Cook 2–3 min., until cooked through. Transfer to colander with squid and rinse with more cold water. Drain seafood well and add to large bowl with dressing. STEP 4 Carefully discard most of water in pot, leaving about 2 inches. Return to a simmer on medium heat, and add the cod. Cook 4–5 min., until firm and cooked through. With slotted spoon, transfer to a medium bowl. To pot, add the mussels. Cover and cook 3–4 min., until all the shells have opened (discard any that do not open). Remove pot from heat and let stand until cool enough to handle, then remove mussels from shells and add to large bowl with squid and shrimp. STEP 5 To large bowl with seafood, add the celery, clams, and parsley. Toss until well combined. Season with salt and pepper to taste. Add the cod and gently toss to combine. Refrigerate, covered, for at least 2 hours or up to 4 hours.

PER SERVING: 240 CALORIES, 9G FAT, 2G SATURATED FAT, 179MG CHOLESTEROL, 635MG SODIUM, 7G CARBOHYDRATE, 0G FIBER, 0G SUGAR, 30G PROTEIN

SAVORYONLINE.COM DECEMBER 2020 73 Savor the SEASONN with SEAFOOD.OOD.

DO NOT DOUBLE EXPIRES 01/15/2021 Let Phillips help you savor the season with our Ultimate Crab Explore New Challenge! Send us your favorite seafood recipe featuring any Phillips product as the main ingredient for a chance to win up to $1000 in prizes! Enter to win at ultimatecrabchallenge.com. Appetizers This $1.25 O F F #ultimatecrabchallenge Holiday Season! ANY TWO (2) KA-ME RICE CRACKERS 2020 ULTIMATE CRAB CHALLENGE RECIPE CONTEST!

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$ CONSUMER: LIMIT ONE (1) 1.00 OFF COUPON PER PURCHASE of speciﬁ ed products and quantities stated. LIMIT OF 2 IDENTICAL ANY PHILLIPS® FROZEN SEAFOOD COUPONS PER HOUSEHOLD PER DAY. Any other use may constitute PRODUCT OR CONDIMENT fraud. Coupons not authorized if purchasing products for resale. Do not double: Coupon VOID if transferred, sold, Coupon void if altered, copied, sold, purchased, transferred, auctioned, reproduced or altered exchanged or where prohibited or restricted by law. Consumer: One coupon from original. Consumer must pay any sales tax. RETAILER: Mail per item purchased. Good only on product indicated. Retailer: Phillips to PANOS brands, Inmar Dept Foods, Inc., will redeem coupon for face value plus 8¢ handling if in #70844, One Fawcett Drive, Del Rio, Snap the code for TX 78840. We will reimburse you compliance with our Redemption Policy. Void if restricted or taxed. Mail to: the face value of this coupon plus Phillips Foods, Inc., CMS Dept. #70057, 1 Fawcett Drive, Del Rio, TX 78840. this Spicy Shrimp & 8¢ handling provided you and the consumer have complied with the Avocado Tapas recipe terms of this offer. Invoices proving purchases of sufﬁ cient stock to Redeem at and visit kame.com cover presented coupons must be Redeem at shown on request. Any other use for more ideas. may constitute fraud. Coupon VOID where prohibited, taxed or restricted. Cash value 1/100 of 1¢. Valid Look for our full line in the seafood section. www.phillipsfoods.com only in the U.S.A. NOT VALID IN 0070844-210753 PUERTO RICO. ©2020 All rights reserved. CRAFTED AND IMPORTED TO DELIVER the most delicious pasta every time. Italy’s highest-rated dry pasta* has been made from the finest durum wheat using the traditional De Cecco Method since 1886. DECECCOMETHOD.COM *Adiconsum Dry Pasta Winner for Quality and Taste, 2018 ©2020 F.lli De Cecco di Filippo

Explore New DO NOT DOUBLE EXPIRES 01/15/2021 Appetizers This $1.25 O F F Holiday Season! ANY TWO (2) KA-ME RICE CRACKERS

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CONSUMER: LIMIT ONE (1) COUPON PER PURCHASE of speciﬁ ed products and quantities stated. LIMIT OF 2 IDENTICAL COUPONS PER HOUSEHOLD PER DAY. Any other use may constitute fraud. Coupons not authorized if purchasing products for resale. Coupon VOID if transferred, sold, auctioned, reproduced or altered from original. Consumer must pay any sales tax. RETAILER: Mail to PANOS brands, Inmar Dept #70844, One Fawcett Drive, Del Rio, Snap the code for TX 78840. We will reimburse you the face value of this coupon plus this Spicy Shrimp & 8¢ handling provided you and the consumer have complied with the Avocado Tapas recipe terms of this offer. Invoices proving purchases of sufﬁ cient stock to and visit kame.com cover presented coupons must be shown on request. Any other use for more ideas. may constitute fraud. Coupon VOID where prohibited, taxed or restricted. Cash value 1/100 of 1¢. Valid only in the U.S.A. NOT VALID IN 0070844-210753 PUERTO RICO. ©2020 All rights reserved. COMFORT & JOY

GIFTS FROM THE

kitchenCheck everyone off your list with these homemade gifts—a wonderful way to show them how much you care. HOW TO CUT FUDGE

For smooth, even squares, lift the fudge out of the pan before slicing. Score lines on the surface with the tip of a sharp knife, then cut straight down rather than sawing back and forth.

76 DECEMBER 2020 SAVORYONLINE.COM RASPBERRY–WHITE CHOCOLATE FUDGE RECIPE PAGE 81

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SAVORYONLINE.COM DECEMBER 2020 77 MESS-FREE CRUMBLES

Place the pretzels in a resealable bag, then gently crush with a heavy skillet or rolling pin. Aim for 1/2-inch pieces (about the same size as the snack crackers).

GARLIC-HERB PARTY MIX RECIPE PAGE 81

78 DECEMBER 2020 SAVORYONLINE.COM MAKE IT SPARKLE

Instead of the cookie crumbs, you can drizzle melted white chocolate over the truffles after the semisweet chocolate coating sets.

COOKIES AND CREAM TRUFFLES RECIPE PAGE 81

SAVORYONLINE.COM DECEMBER 2020 79 HOLIDAY GIFTS FROM THE KITCHEN Pin your favorite edible gifts (to give or receive!) by SHOP THE following us on Pinterest. RECIPE

TOMATO JUICE The base for any Bloody Mary. The recipe uses exactly one container. Find it in the juice aisle.

mquibus.

HORSE- RADISH Besides the cocktail mix, stir horseradish into yogurt dip BLOODY MARY MIX or a deviled egg filling. PREP TIME 10 MIN. – COOK TIME 0 MIN. READY IN 10 MIN. – SERVINGS 8

1 (64 oz) bottle 2 tbsp tomato juice Worcestershire ¼ cup dill sauce pickle brine ½ tsp celery seed 3 tbsp jarred 1–2 tbsp hot sauce horseradish (optional) WORCESTER- SHIRE SAUCE 2 tbsp lemon juice Tangy and savory, this STEP 1 In a large pitcher or bowl, stir condiment together all the ingredients. Season with adds umami pepper to taste. Divide among 2–4 jars to tomato- based Bloody or bottles. Marys or STEP 2 Attach gift tag instructing each cocktail sauce. recipient to keep refrigerated for up to 2 weeks, then add vodka, white tequila, or gin as desired

PER SERVING: 50 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 806MG SODIUM, 12G CARBOHYDRATE, 1G FIBER, 10G SUGAR, 2G PROTEIN

80 DECEMBER 2020 SAVORYONLINE.COM GARLIC-HERB PARTY MIX PREP TIME 5 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 5 MIN. – SERVINGS 14

4 cups large ½ cup (1 stick) sourdough hard unsalted pretzels, broken/ butter, melted smashed into 2 tbsp red wine or ½-inch chunks white wine vinegar 1 (8 oz) box mini 1 tbsp dried baked whole- Italian seasoning grain crackers 1 tbsp garlic 3 cups white powder Cheddar 2 tsp onion snack crackers powder 2 cups pita chips

RASPBERRY–WHITE STEP 1 Preheat oven to 250°F. Line 2 large COOKIES AND CHOCOLATE FUDGE rimmed sheet pans with parchment. CREAM TRUFFLES STEP 2 In a very large bowl or pot, combine PREP TIME 8 MIN. – COOK TIME 4 MIN. PREP TIME 15 MIN. – COOK TIME 2 MIN. READY IN 12 MIN. + CHILLING TIME – SERVINGS 32 the pretzels, crackers, and pita chips. In READY IN 17 MIN. + CHILLING TIME – SERVINGS 15 a small bowl, whisk together the butter, 1 (14 oz) can 2 tbsp vinegar, Italian seasoning, garlic powder, 1 (14.3 oz) pkg cheese, room sweetened butter, sliced and onion powder. Season with pepper chocolate and temperature condensed milk ¾ cup freeze-dried to taste. Drizzle over pretzel mixture. Toss crème sandwich 1 tsp vanilla extract 1½ (12 oz) raspberries, lightly until well coated. cookies (Oreos), 1 (12 oz) bag pkgs white crushed, divided STEP 3 Spread mixture on prepared pans. broken up semisweet chocolate chips Bake 1 hour, stirring every 15 min. Remove 1 (8 oz) pkg chocolate morsels from oven and cool completely on pans. reduced-fat cream STEP 1 Line an 8x8-inch baking pan with Divide into gift bags or jars. parchment. STEP 1 Line a large baking sheet with STEP 2 To a medium microwave-safe bowl, TIP Party mix can be kept in an airtight parchment or wax paper. To a food add the condensed milk, white chocolate container at room temperature up to processor, add the cookies and pulse chips, and butter. Heat in the microwave 5 days. into crumbs. in 30-sec. intervals, until chocolate STEP 2 Transfer cookie crumbs to medium PER SERVING: 544 CALORIES, 16G FAT, 6G SATURATED FAT, is melted, about 3–4 min., stirring in 17MG CHOLESTEROL, 1039MG SODIUM, 88G CARBOHYDRATE, bowl. Remove ¼ cup and reserve. between intervals. 5G FIBER, 4G SUGAR, 13G PROTEIN To medium bowl, add the cream cheese, STEP 3 To chocolate mixture, add ½ cup vanilla, and pinch of salt. Stir to combine. freeze-dried raspberries and fold to Using a cookie scoop or wet hands, scoop combine. Pour into prepared pan. and roll mixture into 1-inch balls. Top with remaining ¼ cup raspberries. STEP 3 Add the chocolate chips to a Let cool and then refrigerate 2–3 hours, medium microwave-safe bowl. Microwave until set. Cut into 1-inch squares and store in 30-sec. intervals, until melted, stirring in an airtight container for up to 5 days between intervals. at room temperature or in refrigerator. STEP 4 Dip truffles into melted chocolate, using a spoon or fork to coat the truffle PER SERVING: 133 CALORIES, 7G FAT, 4G SATURATED FAT, 9MG CHOLESTEROL, 30MG SODIUM, 17G CARBOHYDRATE, in chocolate, covering completely. Place 0G FIBER, 16G SUGAR, 2G PROTEIN on the prepared pan. Sprinkle tops with reserved cookie crumbs. Refrigerate 1 hour, until firm and chocolate is set. Store in an airtight container in the refrigerator for up to 5 days.

PER SERVING: 267 CALORIES, 15G FAT, 7G SATURATED FAT, 8MG CHOLESTEROL, 198MG SODIUM, 35G CARBOHYDRATE, 2G FIBER, 24G SUGAR, 4G PROTEIN

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SAVORYONLINE.COM DECEMBER 2020 81 KIDS IN THE KITCHEN How to make... MINI CHEESECAKES Santa might just trade his cookies for one of these cheesecake “hats.” They’re the perfect treat for parents and kids to make together.

Shopping list Graham cracker crumbs Sugar Butter Cream cheese Vanilla Egg Whipped topping Strawberries

82 DECEMBER 2020 SAVORYONLINE.COM A New York No lumps! classic The key to a silky-smooth Manhattan restaurateur cheesecake is using room Arnold Reuben invented the temperature cream cheese. cream cheese–based cheesecake Let it sit out for about in 1929. He also invented the an hour before mixing. Reuben sandwich.

SAVORYONLINE.COM DECEMBER 2020 83 Why graham cracker crumbs? A crumb crust will stay crisp and dry as the cheesecake chills. You could also use ground chocolate wafers or gingersnaps.

MINI SANTA HAT CHEESECAKES PREP TIME 20 MIN. – COOK TIME 10 MIN. READY IN 30 MIN. – SERVINGS 24

1 cup graham cheese, room cracker crumbs temperature 6 tbsp sugar, 2 tsp vanilla extract divided 1 large egg 3 tbsp butter, 24 small melted strawberries 1½ (8 oz) pkgs 1 (13 oz) can reduced-fat cream whipped topping

STEP 1 Preheat oven to 325°F. Line cups of a mini muffin pan with paper liners. STEP 2 In a medium bowl, combine the graham cracker crumbs and 1 tbsp sugar. Stir in the melted butter and mix until well combined. Add 2 tsp crumb mixture to each cup. Firmly press evenly into bottom and slightly up sides of cups. Bake 5 min., until golden. STEP 3 Using a hand mixer or stand mixer, beat the cream cheese and remaining 5 tbsp sugar until smooth and fluffy. Get cooking Add the vanilla and egg, beating until just smooth. Divide the mixture among the cups of muffin pan, over the graham cracker crusts. Bake 5–10 min., until set. Cool on wire rack 15 min., then refrigerate to cool completely. STEP 4 To serve, run mini icing spatula or thin knife around edges of cheesecakes to release, then remove from pan. Cut 1 2 3 the stem end off each strawberry and MAKE GRAHAM ADD CHEESECAKE ADD STRAWBERRIES arrange strawberries on cheesecakes, cut- CRACKER CRUST MIXTURE Kids can top each sides down. Squirt a bit of the whipped Kids can stir together Kids can help cheesecake with a topping around edges of strawberries and the graham cracker spoon the cheesecake strawberry “hat” on tip of each strawberry. crumbs, sugar, and mixture into each PER SERVING: 113 CALORIES, 8G FAT, 4G SATURATED FAT, butter and spoon into graham cracker crust 30MG CHOLESTEROL, 94MG SODIUM, 10G CARBOHYDRATE, the muffin cups 0G FIBER, 6G SUGAR, 2G PROTEIN

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88 DECEMBER 2020 SAVORYONLINE.COM ITALIAN WEDDING SOUP

1CHICKEN BROTH Shape mini In a large pot, heat 4 cups reduced sodium chicken broth and 2 cups water to a boil on meatballs from high. Season with salt. fresh sausage links

CHECK OUT 2 CHICKEN SAUSAGE THE VIDEO Meanwhile, remove meat ONLINE from casings in 1 (16 oz) pkg Nature’s Promise Chicken Sausage with Garlic and Cheese. Roll into 1-inch meatballs. Transfer to plate.

3FROZEN VEGETABLES When broth is boiling, add sausage meatballs and ½ (16 oz) bag frozen mixed vegetables, thawed, to pot.

4FROZEN KALE To pot, add 2 cups frozen chopped kale, thawed. Reduce heat and simmer 8–10 min., until meatballs are cooked through and vegetables are hot.

5PARMESAN Season with salt and pepper to taste. Divide among 4 bowls and top with ¼ cup grated Parmesan. Find the full recipe at savoryonline.com

SAVORYONLINE.COM DECEMBER 2020 89 SLOW COOKER TERIYAKI- BRAISED CHICKEN

1CHICKEN BREASTS 2TERIYAKI SAUCE 3BABY BOK CHOY 4JASMINE RICE 5 CILANTRO To a 4- to 5-qt slow cooker, Pour ½ cup reduced-sodium When chicken is done, Cover and microwave 4–5 min., Chop ¼ cup fresh cilantro. add 1½ lbs boneless, skinless teriyaki sauce over chicken. halve 1 lb baby bok choy until cores are tender. Transfer chicken and cooking chicken breasts. Season Cover and cook on high lengthwise and arrange in Drain. Heat 2 (8.8 oz) pkgs liquid to bowl. Shred meat. with pepper. 2½ hours or low 5 hours. microwave-safe dish with precooked Nature’s Serve over rice and with bok ¼ cup water. Season with salt. Promise Jasmine Rice. choy. Garnish with cilantro.

Find the full recipe at savoryonline.com 90 DECEMBER 2020 SAVORYONLINE.COM BAKED COD WITH KALAMATA OLIVES

1PEARLED COUSCOUS Preheat oven to 450°F. Cook 1 (5.8 oz) pkg Nature’s Promise Garlic and Olive Oil Pearled Couscous according to directions.

2 COD FILLETS Pat 4 (6 oz) cod fillets dry with a paper towel and arrange in baking dish.

3 BUTTER Melt 2 tbsp butter. Drizzle butter over cod and season with salt and pepper.

MORE WAYS TO USE MINT 4KALAMATA OLIVES Add leftover mint sprigs to Roughly chop ½ cup pitted cocktails, or steep in warm kalamata olives. Sprinkle olives on fish. Bake 10–12 min., until milk for hot cocoa and hot fish is cooked through. water for tea. You can also garnish a holiday cake or add to fruit salad.

5 MINT Spoon fish and olives on top of couscous and garnish with 3 tbsp chopped fresh mint. Find the full recipe at savoryonline.com

SAVORYONLINE.COM DECEMBER 2020 91 CREAMED SPINACH GNOCCHI BAKE

1 GNOCCHI Preheat oven to 400°F. Bring large pot of water to boil on high. Add 1 (20 oz) pkg frozen potato gnocchi and cook according to directions.

2 FROZEN SPINACH To pot, add 1 (10 oz) pkg frozen chopped spinach, thawed, 1 min. before gnocchi is done. Drain well together.

3 HALF & HALF Transfer gnocchi and spinach mixture to an 8x8-inch baking dish. Pour 1 cup half & half on top.

4NEUFCHATEL CHEESE (LIGHT CREAM CHEESE) Season mixture with salt and pepper. Stir together, then spread in an even layer. Dot with 4 oz reduced-fat cream cheese, cut up and at room temperature. WHAT IS NEUFCHÂTEL?

While originally a French cheese, American neufchâtel is simply cream cheese that’s made with less fat. Its taste and texture is just like regular cream cheese. 5 MOZZARELLA Top with 1 cup shredded part-skim mozzarella. Bake 18–20 min., until mozzarella is melty and bubbly. Season with pepper to taste. Find the full recipe at savoryonline.com

92 DECEMBER 2020 SAVORYONLINE.COM PORK TENDERLOIN WITH MUSHROOM PAN SAUCE

PORK TENDERLOIN CANOLA OIL BABY BELLA WHITE WINE HEAVY CREAM 1 2 3 4 5 1 Preheat oven to 425°F. Brush tenderloin with MUSHROOMS Sauté 8–10 min., until tender. To sauce, whisk in /3 cup Place 1 (1¼ lb) pork tenderloin 1 tbsp canola oil and season Meanwhile, in a 12-inch skillet, To skillet, add ½ cup dry white heavy cream. Simmer onto a rimmed baking sheet. with salt and pepper. Roast heat 1 tbsp canola oil on wine and simmer 3–4 min., 3–4 min., until slightly 20–25 min., until internal medium-high. Add 1 (8 oz) until wine reduces by half. thickened. Remove from heat. temperature is 145°F. pkg sliced mushrooms Season with pepper. Serve over sliced pork. and season with salt. Find the full recipe at savoryonline.com

Find the full recipe at savoryonline.com SAVORYONLINE.COM DECEMBER 2020 93 Crispy Chicken Fillets with Braised Artichokes Ingredients and White Beans Crispy Chicken Fillets • • • Braised Artichokes & White Beans • • • • • • •

• • •

Directions Crispy Chicken Fillets P

. . . F . Braised Artichokes & White Beans

Disco . Crispy Chicken Fillets with Braised Artichokes Ingredients and White Beans Crispy Chicken Fillets • • • Braised Artichokes & White Beans • • • • • • •

• • •

Directions Crispy Chicken Fillets Put what they love P for . on the table . . F . less every day. Braised Artichokes & White Beans s Save with our brand for . more great family meals.

Disco . GLUTEN-FREE LIVING GINGERBREAD CAKE Holiday-spiced gingerbread cake is a Christmas classic. A gluten-free flour blend means everyone can enjoy.

GLUTEN-FREE GINGERBREAD CAKE PREP TIME 15 MIN. – COOK TIME 35 MIN. READY IN 50 MIN. – SERVINGS 10

2 cups gluten-free ¾ cup all-purpose flour boiling water (containing ½ cup (1 stick) xanthan gum) butter, melted, 1½ tsp baking soda plus more for ½ tsp greasing baking powder ½ cup 2 tsp ground ginger dark brown sugar 1½ tsp 1 large egg, whisked ground cinnamon 1 tsp vanilla extract 1½ tsp ½ (16 oz) can ground cloves gluten-free ½ tsp salt vanilla frosting ½ cup dark molasses

STEP 1 Preheat oven to 350°F. Line an 8- or 9-inch square baking pan with parchment and grease parchment. STEP 2 To a large bowl, add the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. In a small bowl, whisk together the molasses and boiling water. STEP 3 Make a well in dry ingredients. Add molasses mixture, butter, brown sugar, egg, and vanilla. Stir together until just combined. STEP 4 Pour batter into prepared pan and bake 30–35 min., until a toothpick inserted into center comes out clean. MAKE AHEAD Let cool completely and remove from To make ahead, bake and cake pan. Spread the frosting on top. cool the cake and wrap tightly in plastic. Keep at TIP Decorate frosting with bits of room temperature for up chopped candied ginger. to 2 days. Unwrap and frost PER SERVING: 323 CALORIES, 14G FAT, 7G SATURATED FAT, before serving. 41MG CHOLESTEROL, 381MG SODIUM, 49G CARBOHYDRATE, 3G FIBER, 31G SUGAR, 3G PROTEIN

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The holidays feature indulgent EXPERTSadvice from our nutritionists treats. How can I enjoy these sweets and still stay focused on my health? The holiday season brings coziness, comfort, and warm Begin your day with a nutritious meal - lean memories made with family and friends. We know the protein, whole grains and healthy fat. It’s easy importance of time together, and our team of Nutritionists to forget to eat, especially if you’re hosting! at The GIANT Company are here to help with fresh ideas Balanced meals throughout the day will give you more energy to enjoy your party. – Mary and seasonal inspiration. Read on for time saving tips, gifts from the kitchen, and kid friendly snacks to add a The holidays are magical, and food is a part of little shine and sparkle to your festive season! that magic. Eat what you love. Just enjoy it! If it doesn’t delight you, skip it entirely. As soon as possible, get back to your normal routine and sprinkle in opportunities to be active. – Joni

What are some gifts I can drop off, so friends and family know I’m thinking about them?

My pups love to make homemade, personalize pet ornaments. Mix 4 cups of flour, 1 cup of salt, and 1½ cups of water together. Once combined, roll out dough, cut into circles, and help your pet press their paw into the dough. Next, create a small hole at the top and bake at 300°F for 20-30 min. Once cool, add a colorful ribbon through the hole and write your pet’s name and year on the back. – Kilene

Everyone will love a homemade dried spice mix. To make it, combine 4 Tbsp dried parsley, 3 Tbsp dried basil, 3 Tbsp oregano, 2 Tbsp onion powder, 1 Tbsp salt, 1 Tbsp sugar and 2 tsp of black pepper. Place in an airtight container. This dried spice mix can be made into a dip or vinaigrette. Don’t forget to include a recipe card! – Charlotte

Infused olive oil is the gift that keeps on giving. Combine olive oil with an aromatic element (like lemon peel, garlic cloves, or fresh herbs such as rosemary and oregano) in a saucepan. Stir on medium heat for about 20 minutes. Once simmered, strain the aromatics out, pour into a glass bottle and store in the refrigerator. Don’t forget to add a pretty label as the final touch. – Rabiya

98 DECEMBER 2020 SAVORYONLINE.COM Meet the Experts Rabiya, Kilene, Mary, Charlotte, Holly, Shanna, and Joni make up the team of nutritionists at GIANT Food Stores who are health ambassadors in the communities GIANT serves. All about red cabbage They empower customers and associates to lead healthier

lives, providing personalized advice based on their years of Slice an apple, yellow onion, and red cabbage. education, understanding of nutrition science, and their Add 2 Tbsp olive oil, a drizzle of balsamic vinegar own personal experience. They are all excited to help you, and a splash of honey. Place in a sauté pan with wherever you are in your health journey! ¼ cup of water and let simmer for 30 minutes. Top with a fresh herb, like basil, for a colorful and tasty Learn more at GIANTFOODSTORES.COM/WELLNESS snack! – Joni

Cut red cabbage into wedges and drizzle with honey, balsamic, and a dash of salt and pepper. Roast at 425 for 35 minutes for a lovely dinner side Welcome the season with your dish. – Shanna little ones and our favorite festive snacks!

Here’s a savory snowman snack - spread whipped All about beets cream cheese on a whole wheat bagel. Use sliced olives for eyes and a mouth. Don’t forget the Impress your guests with beet bruschetta. Spread carrot nose! – Shanna goat cheese onto toasted baguette slices and top with chopped roasted beets, walnuts, and arugula. Make Rudolph the Reindeer on your plate! Spread Complete this delicious bite with a balsamic nut butter onto a whole wheat waffle. Add a red drizzle! – Kilene raspberry for the nose, pretzel pieces for the antlers, and raisins or chocolate chips for the Try this beet infused sauce on chicken, fish, or a eyes. – Joni toasted baguette: Wrap your beets in foil and bake at 400°F for 20-30 minutes, until beets are tender. Start your day with Santa pancakes. Slice Add them to a blender with 2 ½ cups arugula, ¼ strawberries and bananas. Let your kiddos cup chopped pecans, 1 large garlic clove, 1 Tbsp use the bananas to build Santa’s beard and white balsamic vinegar, 1 tsp salt and ¼ cup olive the strawberries to create his hat. Use mini oil. Blend until smooth and enjoy. – Charlotte marshmallows for the “fuzz”. Use blueberries or chocolate chips for the eyes and nose. Beets can be so versatile. Don’t “beet” afraid of – Charlotte them! To roast whole or chopped beats, drizzle them with olive oil and salt pepper. Place on Build a polar bear snack by spreading cottage a baking sheet and cook at 350°F for 30 to 45 cheese or cream cheese on a rice cake. Add sliced minutes. Once roasted, toss them in a salad, slice bananas for ears, blueberries for eyes, and a them on a sandwich, add them to potato salad, chocolate sandwich cookie for the nose. - Rabiya or blend them into hummus. The possibilities are endless! – Mary

SAVORYONLINE.COM DECEMBER 2020 99 $10 MEALS

These hearty meals are both affordable and comforting—perfect for any winter night. SHOP THE RECIPE

PASTA SHELLS Shells are like catcher’s mitts for the chickpeas and garlic. Try using in mac and cheese and chicken soup.

CHICKPEAS Keep chickpeas in your pantry for last-minute meatless meals like pastas, salads, and veggie curries.

100 DECEMBER 2020 SAVORYONLINE.COM Pantry staples star in this vegetarian pasta

PASTA WITH CHICKPEAS RECIPE PAGE 103

SAVORYONLINE.COM DECEMBER 2020 101 The Instant Pot cooks meatballs in minutes

102 DECEMBER 2020 SAVORYONLINE.COM INSTANT POT GREEK-STYLE MEATBALLS WITH FETA PREP TIME 10 MIN. – COOK TIME 17 MIN. READY IN 27 MIN. – SERVINGS 4

½ cup 1 lb 90% lean bread crumbs ground beef 4 oz reduced-fat 2 tbsp olive oil crumbled feta 1 (15 oz) can 1 large clove garlic, tomato sauce grated or pressed ½ tsp dried 1 large egg oregano ½ loaf French bread, to serve

STEP 1 In medium bowl, combine the bread crumbs and ¼ cup water. Let soak PASTA WITH CHICKPEAS 5 min. To bread crumbs, add the feta, PREP TIME 5 MIN. – COOK TIME 15 MIN. garlic, and egg. Stir to combine. Mix in READY IN 20 MIN. – SERVINGS 4 the beef. Using clean hands, form into golf ball–size meatballs. 12 oz pasta shells 2 tsp crushed STEP 2 Using the sauté function on the 3 tbsp olive oil red pepper Instant Pot or multi-cooker, heat the oil. 1 small bunch green 1 (15.5 oz) can Add half the meatballs and brown 2 min., onions, thinly chickpeas, drained on two sides, using a spatula or spoon to flip them. Transfer to a plate and repeat sliced, lighter and rinsed with remaining meatballs. Turn off sauté and darker green 1 (14.5 oz) can function. Add all meatballs, arranging in parts separated diced tomatoes, one layer, if possible. 3 cloves garlic, undrained STEP 3 Pour the tomato sauce over the finely chopped ½ cup finely meatballs and add the oregano. Season shredded with salt and pepper. Seal and set to high Parmesan cheese pressure. Cook 7 min. Let release naturally for 5 min. Serve meatballs with sauce STEP 1 Heat a large pot of salted water ladled on top and the bread for dipping. to a boil on high. Cook the pasta shells PER SERVING: 421 CALORIES, 24G FAT, 9G SATURATED FAT, 135MG according to package directions. Reserve CHOLESTEROL, 1230MG SODIUM, 37G CARBOHYDRATE, 3G FIBER, 5G SUGAR, 37G PROTEIN 1 cup cooking liquid before draining pasta. STEP 2 Meanwhile, in a 10-inch skillet, heat the oil on medium-high. Add the white and light green onions, garlic, and crushed red pepper. Season with salt. Cook 2–3 min., until green onions and garlic are golden, stirring often. TOMATOES STEP 3 To skillet, add the chickpeas. ON TOP With potato masher, gently press down on chickpeas until mostly mashed. Stir Add canned tomatoes to in the tomatoes. Cook 3–4 min., until the Instant Pot last, without stirring into the meatballs. chickpeas and tomatoes are warm, Keeping them away from the stirring occasionally. Remove from heat. hot base helps keep them STEP 4 After draining pasta, return to from burning. pot and add chickpea mixture. Toss to combine. Stir in reserved cooking liquid as needed, ¼ cup at a time. Add the Parmesan cheese and toss to combine. Season with salt and pepper to taste. Garnish with darker green onions.

PER SERVING: 568 CALORIES, 16G FAT, 4G SATURATED FAT, 7MG CHOLESTEROL, 482MG SODIUM, 85G CARBOHYDRATE, 9G FIBER, 8G SUGAR, 21G PROTEIN SHEET PAN CHICKEN THIGHS OVER CARAMELIZED BRUSSELS SPROUTS PREP TIME 10 MIN. – COOK TIME 35 MIN. READY IN 45 MIN. – SERVINGS 4

½ lemon, scrubbed 2 tbsp olive oil 1 lb Brussels 2 tsp dried sprouts, trimmed rosemary and halved 2 lbs bone-in, 2 tbsp butter, skin-on melted chicken thighs

STEP 1 Preheat oven to 425°F. Thinly slice the lemon. STEP 2 To a large bowl, add the Brussels sprouts and butter. Season with salt and pepper. Toss until well coated. Arrange sprouts cut-sides down on large rimmed baking sheet. STEP 3 To same bowl, add the oil, rosemary, and chicken thighs. Season with salt and pepper and toss to coat. Nestle chicken skin-sides up on top of Brussels sprouts. Scatter lemon slices around (but not on) chicken. STEP 4 Bake 30–35 min., until chicken is Broil at the end cooked through. Set oven to broil and broil 2–3 min., until chicken is browned. to crisp and brown PER SERVING: 465 CALORIES, 32G FAT, 10G SATURATED FAT, 188MG CHOLESTEROL, 207MG SODIUM, 11G CARBOHYDRATE, 5G FIBER, 3G SUGAR, 34G PROTEIN the chicken

104 DECEMBER 2020 SAVORYONLINE.COM COOK-IN-BAG Pork, Chicken or Seafood

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to this! Just add sides. PRODUCT SPOTLIGHT FLOURS FOR BAKING Just in time for all your holiday baking, get to know the flours behind your favorite festive cookies, cakes, and pastries.

1 2

106 DECEMBER 2020 SAVORYONLINE.COM HIGH OR LOW PROTEIN? 5 The more protein in a wheat flour, the more gluten will develop. Choose low-protein flours for tender cakes and 1 2 pastries, and high-protein flours for sturdy breads, pizza BREAD FLOUR ALMOND FLOUR This high-protein flour Finely ground doughs, and rolls. gives breads, pretzels, almonds keep tender and bagels their cakes moist. They’re structure and chewy also a staple of texture. gluten-free baking.

3 4 5 SELF-RISING GLUTEN-FREE WHOLE FLOUR FLOUR BLEND WHEAT FLOUR A balanced blend Use this blend of While usually filtered of all-purpose flour, rice and potato out, the outer husk baking soda, and starches as a one- (or bran) of the wheat salt gives biscuits for-one substitute kernel is kept here for and quick breads a for all-purpose flour a high-protein flour 6 consistent rise. in baking. with a nutty flavor.

6 7 8 ALL-PURPOSE COCONUT FLOUR CAKE FLOUR FLOUR Dried and ground Low protein and a very Not too high or low in coconut gives baked fine, almost powdery protein, this middle- goods a dense, moist texture make this of-the-road flour is texture. It doesn’t act flour perfect for light, the standard for most like regular flour, so tender sponge or angel baked goods. be sure to use a recipe food cake. that calls for it.

SAVORYONLINE.COM DECEMBER 2020 107 Redeem at easyBAKING

StockESSENTIALS up on these products for last minute baking needs. Adults need immunizations, too!

We offer immunizations against shingles, pneumonia and more. No appointment necessary.

Keeping you safe is our top priority! Our pharmacists use the most up to date safety protocols when giving vaccines. THIS MONTH ONLINE

RING IN THE NEW YEAR Toast to 2021 with inspiration for easy appetizers, bubbly cocktails, and foods to bring good luck.

Read the article at savoryonline.com

MAKE-AHEAD Read the article at BREAKFASTS savoryonline.com These crowd-pleasing breakfasts are a breeze when you can assemble the night before. Read the article for recipes like French Toast Bread Pudding and more. days of 12COOKIES Turn your kitchen into a cookie wonderland with a dozen holiday cookie recipes, including vegan and gluten-free treats.

HOW TO BUILD A Follow us on Instagram @savory.online CHEESEBOARD for less Our inexpensive cheeseboard still looks ASK SAVORY and tastes extra special. Check out the Food director Sherry Rujikarn answers video on our YouTube channel to learn your kitchen questions @savory.online. how to put it together. Follow us for more Ask Savory hacks, tips, and advice.

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SAVORYONLINE.COM DECEMBER 2020 111 Giving back is easy ...and more important than ever.

PURCHASE a reusable bag Proceeds from each bag purchase are donated to elimate hunger.

DONATE at the register Donations made in store go to support local food banks and pantries.

DONATE CHOICE points in the app or online. NEXT MONTH

IS MADE BY

RETAIL BUSINESS SERVICES HOW TO ROAST Nancy Appleby EVERYTHING Shirley Axe Learn how to get Megan Myers the most from your Trisha Herrick oven this winter Anne Spangle Kamm Klein ADVICE FROM A MPG AMSTERDAM NUTRITIONIST AREA/ MPG CONCEPTS Practical tips INC. NY for reaching your Irpa Allard goals this year Ragnhild Bajema Victoria von Biel Marieken van den Braak 8 INGREDIENTS, Sylvia Meijer 5 MEALS Sherry Rujikarn A week of affordable Hannah Klinger meals from one short Andrea Lynn shopping list Lesley Savage Myra Muller Marijn Aardoom COOKING Marijke Kodden WITH BEANS Eline Knobbout Family-friendly recipes for a pantry superstar PHOTOGRAPHY Sven Benjamins Studio Lokven A LIGHTER SPIN Rob van der Vet Better-for-you chicken David Malosh Parm, shepherd’s pie, René Mesman and banana muffins

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SAVORYONLINE.COM DECEMBER 2020 113 Butt Family – Pennsburg, PA

For Today’s Table represents the belief that the world is a better place when families come together at their table and connect around a meal — no matter where their “table” may be.

It’s about taking a moment for what matters most. DECEMBER 2020

GOOD BETTER BEST QUESTIONSQUESTIONS ABOUT GUIDINGABOUT STARS? GUIDINGLEARN MORE STARS? AT STORENAME.COM/LEARN MORE AT GIANTFOODSTORES.COM/GUIDINGSTARS GUIDINGSTARS INDEXWATCH THE VIDEO ON SAVORYONLINE.COM

BREAKFAST SIDES 68 Bacon, egg, and cheese hash 35 Beet and potato latkes 61 Rosemary-Parmesan shortbread brown bake 18 Brussels sprout and arugula salad 51 Spiced oatmeal lace cookies 66 Blueberry-almond croissant with pomegranate dressing 55 Triple-chocolate skillet cookies breakfast bake 31 Crispy herb potato stacks 58 White chocolate–peppermint 69 Make-ahead crepes 31 Extra-crispy lemony Dutch cocoa cookies roasted potatoes MAIN MEAT 38 Garlicky roasted green beans SNACKS AND DRINKS 12 Bourbon and orange–glazed ham with mustard sauce 80 Bloody Mary mix 103 Instant Pot Greek-style 16 Homemade dinner rolls 81 Cookies and cream truffles meatballs with feta 31 Mashed potato puffs 45 Coquito 89 Italian wedding soup 28 Potato and fennel gratin 45 Cranberry and herb cheese ball 93 Pork tenderloin with 14 Slow cooker butter-braised 81 Garlic-herb party mix mushroom pan sauce carrots with dill 12 Mini crab and shrimp cakes 18 Roast beef with mushroom gravy 84 Mini Santa hat cheesecakes 38 Sweet-and-sour brisket with DESSERT 44 Pomegranate–red wine cocktail root vegetables 18 Chocolate peppermint cake 81 Raspberry–white 17 Fruitcake pound cake chocolate fudge MAIN FISH 96 Gluten-free gingerbread cake 44 Rosé-grapefruit cocktail 91 Baked cod with kalamata olives 38 Pistachio-lemon olive oil cake 73 Seven fishes seafood salad A NOTE ON RECIPE TIMES: COOKIES In order to make recipes as fast and easy as MAIN POULTRY 63 4-Ingredient butter cookies possible, we often suggest that you prep 104 Sheet pan chicken thighs over 58 Candy cane gingerbread men some ingredients while others are cooking. caramelized Brussels sprouts 52 Chocolate-pistachio biscotti If you prefer to prep all ingredients before 90 Slow cooker teriyaki-braised chicken 63 Cornflake wreaths you start cooking, the total recipe time 63 Cranberry bars may be longer than stated. MAIN VEGETARIAN 58 Gluten-free buttery almond cookies 92 Creamed spinach gnocchi bake 52 Latke cookies NOT ALL PRODUCTS ARE 103 Pasta with chickpeas 57 Red and green swirl cutout cookies AVAILABLE IN ALL STORES OUR FAVORITE RECIPES THIS MONTH Here are a few recipes from this issue that our staff PXX PXX can’t wait to enjoy again.

Find more favorite recipes online: @savoryonline @savory.online CREAMED SPINACH CANDY CANE MAKE-AHEAD CREPES @savoryonline GNOCCHI BAKE GINGERBREAD MEN Now I can make my favorite Savory Online An easy weeknight meal that’s They add a little extra brunch order at home! Happy cooking! also perfect for company. sparkle to a classic favorite. - Shirley - Anne - Nancy

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