The word “advent” refers to something that has arrived — a beginning that should be noticed and prepared for. Perhaps no time of year is as rewarding for those who notice and prepare as the season that lies before us, a season of celebration and gathering. These recipes include appetizers, side dishes, entrees and desserts that can be prepared in advance and used as the season unfolds. Are you ready? Then let’s begin your 2023 holiday menu.
Sesame Cheese Wafers
Greet guests with a plate of these delicious crackers served with champagne or sparkling cider. Include roasted pecan halves, sliced pears and seedless grapes. (Suggestion: Keg Springs Winery Tickled Muscadine or Beachaven Winery Sparkling Apple Wine)
Author: Tammy Algood
Serves: 3 dozen
Ingredients
- ⅔ cup sesame seeds
- 1 cup all-purpose flour
- ½ teaspoon onion or garlic salt
- ¼ teaspoon dry mustard
- ⅛ teaspoon cayenne pepper
- ½ cup (1 stick) unsalted butter, softened
- 1 (8-ounce) package extra sharp
- Cheddar cheese, shredded
Instructions
- Spread sesame seeds on a rimmed baking sheet and place in the oven as it preheats to 350 degrees. Toast for 5–7 minutes, stirring halfway through. Remove from the oven and allow to cool.
- Meanwhile, in a small bowl, stir together the flour, salt, dry mustard and cayenne. Set aside. In the bowl of an electric mixer, beat the butter at medium speed until light and fluffy, around 3 minutes. Stir in the cheese just until blended.
- Add half of the sesame seeds to the flour mixture and stir to coat. Place the remaining seeds in a shallow bowl. Gradually add the flour mixture to the cheese mixture, stirring just until a dough forms. Roll the dough into 1-inch balls, then in the reserved sesame seeds.
- Place 2 inches apart on ungreased baking sheets lined with parchment paper. Flatten with the bottom of a glass and bake 12 minutes or until the edges have browned slightly. Transfer to a wire rack to cool completely, then store in an airtight container until ready to serve.
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Pick Your Filling Parmesan Roll-Ups
Pesto, sundried tomato spread or olive tapenade (all of which can be purchased at the supermarket) will work beautifully with these easy-as-can-be roll-ups. This recipe utilizes refrigerated pizza crust, so it comes together in a snap.
Author: Tammy Algood
Serves: 8 servings
Ingredients
- 1 (13.8-ounce) can refrigerated pizza crust dough
- ⅓ cup pesto, sundried tomato spread or olive tapenade (or another filling of your choice)
- ½ cup grated Parmesan cheese
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 450 degrees. Lightly grease a 9-inch round cake pan and set aside.
- Unroll the pizza dough onto a large piece of waxed paper. Evenly spread the filling of your choice over the dough, leaving a quarter-inch border all around. Sprinkle with the Parmesan.
- Starting on the long side, roll up the dough into a cylinder. With a serrated knife, cut into 10 slices that are just over an inch thick. Place in the prepared cake pan and brush the tops with the melted butter. Bake for 15–18 minutes or until golden brown. Serve warm or at room temperature.
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Butternut Squash with Pecan Crumble
You can substitute cooked, mashed sweet potatoes or pumpkin for the butternut squash
Author: Tammy Algood
Serves: 8 servings
Ingredients
- 4½ cups baked, mashed butternut squash
- 2 eggs
- 1 cup packed light brown sugar
- ½ cup half-and-half or whole milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¼ cup all-purpose flour
- 3 tablespoons cold unsalted butter, cut in cubes
- ½ cup chopped pecans
Instructions
- Preheat the oven to 375 degrees. Grease an 11-by-7-inch baking dish and set aside.
- In a large mixing bowl, stir together the squash, eggs, light brown sugar, half-and-half or milk, melted butter, extract, cinnamon, salt, allspice and cloves. Blend well and transfer to the prepared baking dish. Set aside. (Note: If desired, you can prep to this step, cover and refrigerate. Then the next day, bring to room temperature for 30 minutes, top and bake as directed).
- Place the flour in a medium bowl. With a pastry blender or 2 forks, cut in the cold butter until the mixture resembles coarse meal. Fold in the pecans and sprinkle evenly over the squash.
- Bake 40 minutes or until the edges have just started to brown. Allow to stand 5 minutes before serving warm.
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Creamed Mushrooms
Another make-ahead wonder! Just remove from the refrigerator for 30 minutes to knock the chill off before baking as instructed.
Author: Tammy Algood
Serves: 8 servings
Ingredients
- 4 tablespoons unsalted butter
- 1 pound sliced button or cremini mushrooms
- 2 tablespoons lemon juice
- 1 green onion, thinly sliced
- 1 large garlic clove, peeled and minced
- 1½ teaspoons dry dill weed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons dry red wine
- 3 ounces cream cheese, room temperature
- ⅓ cup sour cream, room temperature
- 4 ounces feta cheese, crumbled
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
Instructions
- Preheat oven to 375 degrees. Grease a 5-cup casserole dish and set aside.
- Place the butter in a large skillet over medium heat. When melted, add the mushrooms and cook for 3 minutes, stirring occasionally. Add the lemon juice, onions, garlic, dill, salt and pepper. Cook an additional 3 minutes, stirring frequently.
- Add the wine and cook 3 minutes more, stirring frequently. Stir in the cream cheese and stir gently just until melted. Gradually add the sour cream, feta and spinach, stirring to combine well. Transfer to the prepared casserole dish and bake for 22–25 minutes or until bubbly. Allow to stand 10 minutes before serving warm.
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Smoked Turkey Breast with Honey Butter Glaze
Moist, spiced just right and delicious!
Author: Tammy Algood
Serves: 8 generous servings
Ingredients
- 2 tablespoons Djon mustard
- 2 tablespoons mayonnaise
- 6 pound (bone-in) turkey breast (if frozen, thawed)
- 2 tablespoons firmly packed light brown sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- ¾ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon celery salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- 3 tablespoons unsalted butter, melted
- ¼ cup sweet potato, apple or pear butter
- 1 tablespoon honey
Instructions
- Prepare the smoker according to the manufacturer’s instructions so that the internal temperature is between 225 and 250 degrees.
- Meanwhile, stir together the mustard and mayonnaise in a small bowl. Rub over the top of the turkey breast. In the same bowl, stir together the brown sugar, salt, paprika, garlic powder, cumin, celery salt, pepper and onion powder. Sprinkle evenly over the mustard mixture on the turkey and press so that it adheres.
- Transfer the turkey to the smoker and smoke covered for 3½ hours. Make sure to maintain the temperature between the range of 225 and 250 degrees.
- After 3 hours of smoking, stir together the melted butter; sweet potato, apple or pear butter; and honey until smooth. Baste the turkey with half of the butter mixture. Cover and cook 1½ hours longer or until a meat thermometer inserted in the thickest portion of the turkey registers 165 degrees. During the last 30 minutes of smoking, baste with the remaining butter mixture.
- Remove from the smoker, wrap in aluminum foil and allow to stand at least 15 minutes before slicing and serving warm.
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White Chocolate Mousse with Raspberry Sauce
The sauce as well as the mousse can be made early in the day or the night before.
Author: Tammy Algood
Serves: 6 servings
Ingredients
- 1 (10-ounce) package frozen raspberries (with syrup is fine), thawed
- 2 tablespoons sugar
- 1 tablespoon frozen orange juice concentrate
- 1 (6-ounce) package white chocolate baking bar, broken into pieces
- 2 cups whipping cream
- 1 t easpoon pure vanilla extract
- Dark chocolate ice cream syrup for garnish
- Fresh raspberries for garnish
- Fresh mint sprigs for garnish
Instructions
- Place the raspberries, sugar and orange juice concentrate in the bowl of a food processor and puree. Strain through a fine-meshed sieve into a bowl and discard the seeds. Cover and refrigerate.
- Place the white chocolate pieces and whipping cream in a medium saucepan over low heat. Stir constantly until the bar is melted. Stir in the extract and transfer to a large mixing bowl. Cover with plastic wrap and refrigerate at least 6 hours or overnight. Stir occasionally. Using a hand mixer, beat the cream mixture at high speed until light and fluffy. Do not overbeat!
- To serve, drizzle a couple of tablespoons of the raspberry sauce on dessert plates. Spoon mousse in the center and drizzle with the chocolate syrup if desired. Garnish with fresh raspberries and a sprig of mint. Serve immediately.
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