Try something new this season with our holiday menu. Blend your traditions with new flavors and festivities.
Spiced Right Filet
Recipes by Tammy Algood
Food styling by Cynthia Kent
Photographs by Robin Conover
Some of us work all year to snag perfect holiday gifts for loved ones. Those who travel might carefully pack suitcases with a number of events in mind. One thing is clear: You need a plan to ensure the season is merry and bright. We hope this holiday menu is just the plan you need to make a festive meal both worry-free and wonderful. Happy holidays!
Spiced Right Filets
Author: Tammy Algood
Serves: 4 servings
Ingredients
- 1 tablespoon garlic or onion salt
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 4 filet mignon steaks (1½-2½ inches thick)
Instructions
- In a small bowl, stir together the garlic or onion salt, salt, paprika and pepper. Evenly sprinkle over both sides of the steaks and allow to stand at room temperature for 15 minutes.
- Meanwhile, preheat the grill to medium high and grease the grill grate. Place the steaks over direct heat around 5 inches from the heat source. Cover the grill and cook until an instant-read thermometer reads the desired doneness. Only turn once.
- As a guide, 125 to 130 degrees is medium rare, 130 to 135 degrees is medium and 135 to 140 degrees is medium well. Keep in mind that the temperature will rise around 5 degrees as it rests for 10 minutes before serving. Serve warm.
Smoked Salmon Corn Cakes
Forget the frying pan! These healthier corn cakes bake in a mini muffin pan!
Author: Tammy Algood
Serves: 12-15 appetizer servings
Ingredients
- 1 (8.25-ounce) can cream-style corn
- 1 cup sour cream
- 1 cup self-rising cornmeal
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- ¼ teaspoon black pepper
- 1 cup crème fraiche
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 (6-ounce) package thinly sliced smoked salmon, julienned
- *
Instructions
- Preheat the oven to 350 degrees. Grease a 24-cup miniature muffin pan and set aside.
- In a mixing bowl, whisk together the corn, sour cream, cornmeal, oil, eggs and pepper. Spoon into the individual muffin cups. Bake 20 minutes and cool for 10 minutes.
- In a small bowl, stir together the crème fraiche, lemon juice and dill. When ready to serve, spoon a dollop of the crème fraiche mixture on each corn cake and top with the smoked salmon.
- * Note: If you aren’t a fan of smoked salmon, top with slivers of prosciutto
Cranberry Cocktail
This is not an overly sweet cocktail, and the recipe can easily be doubled or halved! Yield: 3-4 servings
Author: Tammy Algood
Ingredients
- ⅓ cup St-Germain or elderflower liqueur
- ⅓ cup vodka
- 1¼ cup cranberry juice
- Cranberries or lime wedges for garnish
Instructions
- In a small pitcher, stir together the St-Germain or elderflower liqueur, vodka and cranberry juice. Refrigerate until ready to serve. Pour over ice in glasses if using immediately. Serve with a garnish of fresh cranberries or a lime wedge.
- For a nonalcoholic version of this drink, substitute lemon-lime soda for the St-Germain and club soda for the vodka
Pull Apart Yeast Rolls
No need to be intimidated when making bread. Just follow the steps and exercise patience
Author: Tammy Algood
Serves: about 24 rolls
Ingredients
- 1 (0.25-ounce) package active dried yeast
- ¼ cup hot water (110-115 degrees)
- 1 teaspoon plus 2 tablespoons sugar, divided
- 2 tablespoons unsalted butter, softened
- 1¼ teaspoons salt
- 1 egg
- 1¼ cups milk
- 4 cups all-purpose flour
- Softened unsalted butter
Instructions
- In small bowl, combine the yeast, hot water and 1 teaspoon of the sugar. Let stand five minutes.
- Meanwhile, in the bowl of an electric mixer, combine the remaining sugar, butter and salt until creamy. Add the egg, milk and yeast mixture, beating until well blended.
- With the mixer on low speed, gradually add the flour, beating until smooth. Turn the dough out onto a well-floured surface and knead 3 minutes or until smooth and elastic. Place in a well-greased bowl, turning to evenly coat all the dough. Cover and let rise in a warm place away from drafts 35 minutes or until doubled in size. This amount of time will vary depending on the temperature in your kitchen, so watch closely.
- Preheat the oven to 400 degrees. Lightly grease two 9-inch square baking pans or a 9-by-13-inch baking dish and set aside.
- Punch the dough down and turn onto a floured surface. Divide the dough into 24 pieces and shape into balls. Place in the prepared pans, cover and let rise 15 minutes. Bake 15 minutes or until golden-brown on top. Serve warm with the softened butter.
- * Note: To make these rolls extra special, serve with a drizzle of truffle oil
Baked Pasta Cheese Casserole
Author: Tammy Algood
Serves: 10 servings
Ingredients
- 8 cups low-sodium chicken stock
- 1 (16-ounce) box penne pasta
- 1 tablespoon salt, divided
- 4 sandwich bread slices, torn into large pieces
- 1 cup grated Parmesan-Reggiano cheese, divided
- 2 tablespoons chopped fresh chives
- ⅓ teaspoon seasoned salt
- 1 cup shredded fontina cheese
- ¾ cup crumbled Gorgonzola cheese
- 1 tablespoon unsalted butter
- 2 teaspoons all-purpose flour
- 1½ cups heavy cream
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Place the stock in a large stock pot and add 8 cups of water. Place over high heat and bring to a boil. Add the pasta and half of the salt. Cook according to the package directions.
- Meanwhile, preheat the oven to 500 degrees. Grease a 9-by-13-inch baking dish and set aside.
- Place the bread in a food processor and quickly pulse, stopping after 1 second each time until the mixture resembles coarse crumbs. Transfer to a small bowl and stir in ¼ cup of the Parmesan-Reggiano, chives and seasoned salt. Set aside.
- Place the remaining Parmesan-Reggiano along with the fontina and Gorgonzola in a large mixing bowl and set aside.
- In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour, stirring for 30 seconds. Gradually whisk in the cream and increase the heat to medium. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer 1 minute. Add the pepper, paprika and remaining salt, stirring to blend.
- Drain the pasta and add to the cheese bowl. Pour the cream mixture over the top and cover with foil. Allow to stand 3 minutes, then uncover and gently stir with a rubber spatula until the mixture is combined. Transfer to the prepared baking dish.
- Sprinkle the top evenly with the breadcrumbs, pressing lightly down. Bake 6 to 7 minutes or until the topping is golden-brown. Serve warm.
White Chocolate Crème Brulee
This is the ultimate make ahead dessert. All you have to do when ready to serve is pop the filled ramekins under the broiler as you clear away the main dinner dishes. Refresh drinks while the treats cool slightly to set, and dessert is served!
Author: Tammy Algood
Serves: 6 servings
Ingredients
- 4 ounces white chocolate
- 2 cups whipping cream, divided
- 1 teaspoon pure vanilla extract
- 5 egg yolks
- ½ cup sugar, divided
- 1 (21-ounce) can strawberry or cherry pie filling or whole berry cranberry sauce
Instructions
- Preheat the oven to 300 degrees. In a large saucepan, combine the chocolate and ½ cup of the cream. Cook over low heat, stirring constantly, for 3 minutes until the chocolate is melted. Remove from the heat and add the remaining cream and extract. Stir well to combine.
- In a medium bowl, whisk together the egg yolks and ¼ cup of the sugar. Whisk briskly until the sugar completely dissolves. Add to the cream mixture, whisking until well combined. Pour through a fine mesh sieve into a bowl with a spout and set aside.
- Spoon 2 tablespoons of the pie filling or sauce of your choosing into six 4-ounce ramekins. Top with the cream mixture. Place the ramekins in a large roasting pan and place in the oven. Add water to a depth of ½ inch to the roasting pan.
- Bake 45-55 minutes or until the edges are set. Cool the ramekins in the pan on a wire rack for 30 minutes. Remove from the water bath, cover and chill for 8 hours.
- When ready to serve, preheat the broiler to high with the rack 5 inches from the heat source. Sprinkle the remaining sugar evenly over each ramekin. Place in a roasting pan and arrange ice cubes around the ramekins. Broil 4 to 5 minutes or until the sugar is melted. Let stand 5 minutes before serving.
Bon appétit!
Tammy Algood develops recipes for The Tennessee Magazine that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce.
