Category Archives: Holiday

Basics, Dairy-Free, Dessert, Favorites, Holiday, Quick, Side

Whipped Cream

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Whipped Cream

Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American, French
Keyword: Powdered Sugar
Servings: 4 servings
Calories: 348kcal

Ingredients

  • 1½ 355ml cups heavy cream
  • ½ cup 60g powdered sugar
  • 1 tsp 5ml vanilla extract

Instructions

  • Place your metal kitchen-aid bowl in the freezer for at least 10 minutes to chill. Add the heavy cream to the freezer too, but only for 10 minutes at the very most, so it doesn’t freeze.
  • When ready to make the whipped cream, get the bowl out of the freezer and add the ingredients. Whip using the whisk attachment, starting at low speed and increasing to high speed. Beat until stiff peaks form. Don’t over-beat.
  • Keep unused whipped cream refrigerated in an airtight container.

Notes

4 servings

Nutrition

Calories: 348kcal | Carbohydrates: 18g | Protein: 2g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 23mg | Potassium: 82mg | Sugar: 17g | Vitamin A: 1238IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 0.1mg
Nutrition Facts
Whipped Cream
Amount Per Serving
Calories 348 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 19g119%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 95mg32%
Sodium 23mg1%
Potassium 82mg2%
Carbohydrates 18g6%
Sugar 17g19%
Protein 2g4%
Vitamin A 1238IU25%
Vitamin C 1mg1%
Calcium 56mg6%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Holiday, Sauces, Side

Meyer Lemon Cranberry Sauce

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Meyer Lemon Cranberry Sauce

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Sauce, Side Dish
Cuisine: American, Thanksgiving
Keyword: Fruit
Servings: 8 servings
Calories: 78kcal

Ingredients

  • 12 oz fresh cranberries
  • 115 g sugar
  • ¼ cup fresh Meyer lemon juice from about 2 Meyer lemons
  • 2.5 tbsp finely grated Meyer lemon zest from about 2 Meyer lemons
  • ½ cup water may use less

Instructions

  • Rinse the cranberries well, picking out any ones with obvious signs of age or softness. Rinse the lemons and zest and juice.
    12 oz fresh cranberries, ¼ cup fresh Meyer lemon juice, 2.5 tbsp finely grated Meyer lemon zest
  • Combine all ingredients in a large saucepan, starting with about ¼ cup water, adding slightly more to make sure the cranberries and sugar have some liquid to start the process. Bring to a boil over just above medium heat, then reduce to a simmer.
    115 g sugar, ½ cup water
  • Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency (remembering that it will become more gelatinous as it cools), about 10-20 minutes total.
  • Remove from heat and allow to cool about 30 minutes. (I recommend pouring the sauce into a glass storage container and setting on the counter and immediately soaking or cleaning the pan.) After cooling for a bit, you can add a bit more water if it’s too thick.

Notes

Nutrition estimate is for small servings, as a side.

Nutrition

Calories: 78kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 47mg | Fiber: 2g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg
Nutrition Facts
Meyer Lemon Cranberry Sauce
Amount Per Serving
Calories 78 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 47mg1%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 16g18%
Protein 1g2%
Vitamin A 27IU1%
Vitamin C 11mg13%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Appetizer, Holiday, Side

Classic Deviled Eggs

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Classic Deviled Eggs

Prep Time15 minutes
Cook Time15 minutes
Cooling Time30 minutes
Total Time1 hour
Course: Appetizer, Side Dish
Cuisine: American, Thanksgiving
Keyword: Eggs
Servings: 6 servings
Calories: 120kcal

Ingredients

  • 6 large eggs
  • 1 tsp Dijon mustard
  • 2 dashes Cholula hot sauce
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp snipped fresh chives
  • 3 tbsp mayonnaise
  • Paprika for garnish
  • Whole fresh chives

Instructions

  • Add about 1 in. of water to a pot with a steamer basket in the bottom. Rinse eggs with warm water. Once the water is boiling heavily, add the eggs to the steamer basket and allow to steam for about 12 minutes. If the eggs aren’t in a single layer: first, why are you cooking so many eggs; and second, add about five minutes to account for the added eggs.
    6 large eggs
  • Once the timer has gone off, remove eggs from the steam and set aside to cool for about 30 minutes. Do not plunge in water or do anything besides letting them cool naturally for a bit, until they are not too hot to handle. Peel the eggs.
  • Halve the eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add the 1 tsp Dijon mustard, a few dashes of Cholula, a ¼ tsp salt, ¼ tsp pepper, and snipped chives. Stir in 3 tbsp mayonnaise.
    1 tsp Dijon mustard, 2 dashes Cholula hot sauce, ¼ tsp freshly ground black pepper, 1 tbsp snipped fresh chives, 3 tbsp mayonnaise, ¼ tsp salt
  • Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with paprika. Garnish with whole chives.
    Paprika, Whole fresh chives

Notes

Six servings, two pieces each

Nutrition

Calories: 120kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 223mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Nutrition Facts
Classic Deviled Eggs
Amount Per Serving
Calories 120 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 189mg63%
Sodium 223mg10%
Potassium 72mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 275IU6%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Holiday, Meat

Cast-Iron Steak

This is part of a special meal that’s a tradition from at least 2014, maybe even earlier. On New Year’s Eve (or sometimes New Year’s Day, plus or minus a day or two), I cook up very nice steaks and serve with twice-baked potatoes and sometimes roasted vegetables, like asparagus. A tannin-heavy red wine is a great friend as well.

I have traditionally liked buying New York Strip, but a Ribeye would also be delicious. If you can, select Prime, but Choice is good if it is what is available. Bone-out is easier to cook in a pan and the bone has little impact on the overall flavor or cooking.

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Cast-Iron Steak

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: Beef, Meat
Servings: 2 servings

Equipment

  • 1 cast-iron skillet, 12"
  • 1 Thermapen

Ingredients

  • 2 steaks at-least 1" thick
  • Salt and pepper
  • Canola oil
  • Butter
  • Thyme
  • Shallots

Instructions

  • As soon as you can (up to 4 days in advance, and at least a few hours before), salt the steaks by covering all sides with a good amount of kosher salt, but not too much. (Some people say to rinse off the salt before cooking but that sounds like a bad idea to me.) Place in the fridge.
  • About 90 minutes before you're ready to cook the steaks, remove them from the fridge and allow to warm up a bit. This is, according to some science-based food writers, apocryphal, because the internal temperature increases very slowly so the effect is minimal. I still recommend it.
  • When ready to cook, put the cast-iron on the stove and heat to medium-high. Add canola oil as the pan warms up. Heat for a minute or two, but not too long. Oil should be shimmering but not smoking heavily.
  • Add the steaks carefully. Flip frequently (every 15 seconds) for up to 4 minutes, until a basic crust begins to form. Turn the heat to medium to start allowing the pan to cool a tiny bit.
  • Then, add some butter to the pan along with the thyme and shallots. Continue flipping, though less frequently, and use a spoon to baste the meet. If you are seeing lots of smoke, turn the heat further down.
  • Start checking the temperature after a minute or two of the basting. Remember, the steak will continue to cook off the pan. For medium-rare meat, a final temperature of 130ºF (or 125ºF in the pan) is ideal; for medium, (or 135ºF in the pan) 140ºF is your goal.
  • Place the steak on a plate or cutting board Let rest for a few minutes.
Holiday, Meat

Twice-Baked Potatoes

This, along with the cast-iron steak, is a New Year’s tradition since at least 2014, when I first published this recipe on my former website. I then updated the recipe in 2020. And finally I made small updates and published on my new site in 2021.

It’s classic for a reason! Indulgent and the leftovers even save pretty well for a day or two.

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Twice-Baked Potatoes

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Dinner
Cuisine: American
Keyword: Potatoes
Servings: 4 servings

Ingredients

  • 5 slices bacon
  • 3 baking potatoes
  • ½ cup salted butter
  • 2 tbsp cream cheese
  • ⅓ cup sour cream
  • chives
  • thyme
  • olive oil
  • 4-6 oz cheddar cheese
  • paprika

Instructions

  • Preheat the oven to 400°F. Line two sheet pans with tinfoil. On one, add the cooling rack and place the bacon on top. Bake the bacon for 18 minutes or longer until it’s crispy. Remove and put on paper towels.
    5 slices bacon
  • While that cooks, clean each potato and then rub thoroughly with olive oil, salt and pepper. Place on a baking sheet, and bake for 1 hour, making sure they're sufficiently cooked through. (When cooked, they will slice easily and cleanly.)
    3 baking potatoes, olive oil
  • Once both are done, turn off the oven for now. Shred the cheddar cheese until you have more than 1 cup. Strip thyme leaves from the stem.
  • While the potatoes are cooling, in a stand mixer with the flat attachment, add ½ cup of butter, 2 tbsp cream cheese, ⅓ cup sour cream and ½ cup of shredded cheddar cheese. Add the thyme leaves.
    ½ cup salted butter, 2 tbsp cream cheese, ⅓ cup sour cream, 4-6 oz cheddar cheese, thyme
  • Cut each potato in half, lengthwise. You want to scrape the insides out into the stand mixer bowl, but make sure you leave a small amount around the edge (close to the sink) that will give the potatoes structure. Lay the potato shells on a baking sheet.
  • By hand with a spoon, gently mix the potatoes and the ingredients until just combined, so you don't develop the starch into a glue-like texture.
  • Fill the potato shells with the filling, hopefully so that the potatoes are overflowing some. Sprinkle smoked paprika on top. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through and developing a nice crust, about 15 to 20 minutes.
    4-6 oz cheddar cheese, paprika, chives