Winter Feast

Winter Feast

PetitFoursTablescape Anyone born this time of year is used to their celebration taking a backseat. So surprise them with a blowout that has all the spirit of the season...plus cake!               roasted spiced carrot tomato soup copy Roasted Spiced Carrot- Tomato Soup Makes 6 servings
  • 1 pound carrots, peeled and cut into 3-inch pieces
  • 2 large plum tomatoes, halved lengthwise
  • 1 tablespoon canola oil, plus more for rolls
  • 1 teaspoon five-spice powder
  • 6 crusty rolls (about 4 inches across) 2 cups chicken stock, divided
  • 1 cup water
  • 1 teaspoon kosher salt
  • 2 tablespoons sour cream
  • Parsley sprigs, for garnish
1. Preheat oven to 425°F. 2. Arrange carrots and tomatoes on a rimmed baking sheet. Drizzle with oil, tossing to coat. Bake for 15 minutes. Stir and sprinkle with five-spice powder. Bake for 5 minutes longer, or until tender. Leave oven on. 3. Cut an opening in top of rolls and pull out bread from inside (save for homemade bread crumbs), leaving a 1-inch wall. Brush lightly with oil. Arrange on a baking sheet and place in oven to heat through and toast slightly (keep an eye on them). 4. Using tongs, remove and discard tomato peels. In a blender, combine carrots, peeled tomatoes, and 11 cups stock. Working in batches if necessary, process until very smooth (be sure to remove cap from blender’s lid to let heat escape, and cover hole with kitchen towel). 5. Transfer puree to a medium sauce- pan. Add water, remaining 1 cup stock, and salt. Cook over medium heat for 5 minutes, or until thoroughly heated. 6. In a small bowl, thin sour cream with just enough water to make it pourable. Transfer to a small squeeze bottle (or zip-top bag with a teeny hole cut out of one corner). 7. Spoon soup into bread bowls. Drizzle each serving with sour cream. Garnish with parsley, if desired.   artful-tarts                   Artful Tarts Stack 4 sheets of phyllo dough, brushing between each one with melted butter or olive oil. Cut the layered dough into squares of about 4 inches and press each into well- greased muffin cups. Bake tarts in a preheated 350°F oven for 10 to 15 minutes, or until golden. Let cool before filling. Steam as many jumbo shrimp (peeled and deveined, tails on) as you have phyllo cups, then chill until ready to serve. Season crème fraîche, Greek yogurt, Mexican crema, or sour cream with a little horseradish, grated lemon zest, and white pepper to taste. Spoon dollops of the mixture into phyllo cups and set a skewered shrimp and a tiny lemon wedge on top.   fancy-mac Fancy Mac Treat your guests to their own little dish of dressed-up mac and cheese Preheat oven to 400°F. Coat four ramekins with cooking spray. Then heat one 20-ounce package Bob Evans® Macaroni and Cheese according to package directions, and stir in a 10-ounce package of frozen chopped spinach, thawed and drained; 1 cup shredded Gouda cheese; 1 package bacon, cooked and broken into pieces; 1⁄2 teaspoon salt; and 1⁄2 teaspoon freshly ground black pepper. Let mixture stand for 10 to 15 minutes to cool. Mix in 2 lightly beaten eggs. Spoon evenly into the ramekins. Sprinkle with more Gouda cheese. Bake for 20 minutes, or until centers are set.   Sparkling-cranberry-rose                   Sparkling Cranberry Rosé Cocktail Makes 1 drink 2 tablespoons cranberry juice cocktail 1 teaspoon simple syrup 1 cup chilled BV Coastal Estates Zinfandel wine Into a wine glass, pour cranberry juice and simple syrup. Top with Zinfandel wine. Serve immediately. TIP: To make simple syrup, combine 1 cup sugar and 1 cup water. Bring to a boil over medium-high. Boil until sugar dissolves and mixture reduces slightly. Let cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.   Evitexmas
Make a Date Find this premium Evite invitation and thank- you note combination at Evite.com/SandraLee, and more ideas and inspiration at ideas.evite.com. Evite.com/SandraLee     Chateaubriand                     Chateaubriand with Grilled Artichokes and Béarnaise Makes 4 to 6 servings
  • 2 pounds center-cut beef tenderloin (have your butcher tie it)
  • 1 tablespoon garlic salt
  • 2 teaspoons pepper
  • 1 tablespoon plus 1 teaspoon herbes de Provence, divided
  • 1 box (9 ounces) frozen artichokes, thawed
  • 1⁄2 cup balsamic vinaigrette
  • 1 teaspoon bottled crushed garlic 1 can (6 ounces) hollandaise sauce
  • 1 teaspoon white wine vinegar
  • 1 teaspoon dried tarragon, crushed
  • Canola oil, as needed
1. Preheat oven to 425°F. 2. Trim any excess fat from beef. Season with garlic salt, pepper, and 1 tablespoon herbes de Provence. 3. Thread artichokes on skewers and place in a shallow pan. In a small bowl, stir together vinaigrette, crushed garlic, and remaining 1 teaspoon herbes de Provence. Pour over artichokes. 4. In a heavy-bottomed skillet, heat 1∕3 inch canola oil over high heat. When oil is very hot, add beef and brown for 2 to 4 minutes per side. Transfer to a wire rack set in a roasting pan. Roast for 25 to 35 minutes per pound, or until internal temperature reaches 150°F for medium. Add artichokes to pan for last 15 minutes of roasting. Remove beef and artichokes to a platter and tent with foil for 10 minutes before serving. 5. Meanwhile, in a heatproof bowl set over (but not in) a saucepan of simmering water, make béarnaise sauce: Stir together hollandaise, vinegar, and tarragon until heated through. 6. Heat a grill pan over medium to medium-high heat. Place artichoke skewers and cook, turning, to heat through and get grill marks. 7. Slice beef and serve immediately with artichokes and béarnaise sauce. Quick Fix! Instead of preparing fresh artichokes, use store-bought grilled and marinated ones. Just drain and add to the roasting pan with the beef for 5 to 10 minutes to heat through. chocolate cake petit four copy                               Chocolate Cake Petit Four Makes 15 small cakes
  • Baking spray (with flour)
  • 1 bar (4 ounces) semisweet chocolate
  • 1 box devil’s food cake mix
  • 3 eggs
  • 1 cup sour cream
  • 1⁄4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 container (16 ounces) vanilla frosting
  • 1 teaspoon Baileys® Irish Cream
1. Preheat oven to 350°F. Coat a 13 x 18-inch rimmed baking sheet with baking spray. Line the bottom with parchment paper. 2. In a bowl, grate chocolate into fine shavings. Set aside 21⁄2 tablespoons. Add cake mix, eggs, sour cream, oil, and vanilla to shavings left in bowl. Beat with a mixer on low until moistened, about 1 minute. Increase to medium-high and beat until light and smooth, about 2 minutes. 3. Spread batter into baking sheet. Bake for 15 to 18 minutes, or until center is set and sides pull away from pan. Cool. 4. Invert cake onto a cutting board and remove parchment. Cut out 30 rounds with a 2-inch cutter. Transfer frosting to a heatproof bowl and stir in Irish Cream. Spread about 1 tablespoon frosting on half of the cake rounds. Top with second cake round. Heat remaining frosting over a saucepan of simmering water until it thickens. Pour 1 tablespoon of glaze over each cake. Sprinkle each with 1⁄2 teaspoon reserved chocolate shavings.
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