I am always looking for new ways to do the Turkey and Ham menus for the holidays, even brake out of the tradition for something totally new and fresh
So here is what I found at Epicurious
New Orleans BBQ Shrimp
Epicurious | December 2011
by Pat and Gina Neely
The Neelys' Celebration Cookbook
2 pounds large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons canola oil
6 cloves garlic, smashed and peeled
One 12-ounce light-bodied beer
Juice of 1 lemon
One 8-ounce bottle clam juice
1/4 cup hot sauce, preferably Tabasco
1/4 cup Worcestershire sauce
2 tablespoons apple-cider vinegar
2 dried bay leaves
1 teaspoon whole black peppercorns
1/2 cup (1 stick) cold butter, cut into cubes
1 crusty French baguette
Toss the shrimp with the Cajun seasoning in a medium bowl. Set aside. Heat the canola oil in a large saucepan over medium-high heat. Once it's hot, toss in the garlic, and sauté until golden, about 3 or 4minutes. Add the shrimp to the pan, and cook until they turn brightpink, about 1 minute more. Remove the shrimp from the pan with aslotted spoon, and set aside on a plate. Pour in the beer, lemon juice,clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes,until the liquid is slightly thickened. Whisk the cubes of butter into the sauce, and once it's melted, add the shrimp to finish cooking, about 2 minutes more. Serve the shrimpand sauce in bowls with loads of crusty bread for dipping.
Annie Lau's Garlic Stir-Fried Brussels Sprouts Epicurious | October 2011
by Molly O'Neill
One Big Table
Yield: Serves 4 to 6
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
2 cups Brussels sprouts, outer leaves trimmed, then halved
Kosher salt and freshly ground black pepper
1. Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with salt and pepper.
2. Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts.
3. Taste and adjust seasoning with salt and pepper. Serve immediately.
Scalloped Potatoes and Fennel Bon Appétit | November 2009
by Josie Le Balch
Yield: Makes 12 servings
6 garlic cloves, peeled, smashed
4 2-inch-long fresh rosemary sprigs
2 1/4 cups heavy whipping cream
2 1/2 teaspoons coarse kosher salt
3/4 teaspoon ground white pepper
2 large fresh fennel bulbs with fronds
3 1/2 pounds medium russet potatoes
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Place garlic cloves and rosemary sprigs in bottom of prepared baking dish. Combine cream, coarse salt, and white pepper in large bowl.
Cut off any stalks and fronds from fennel bulbs; discard stalks. Finely chop fennel fronds; cover and chill. Using V-slicer or mandoline, thinly slice fennel bulbs. Layer half of fennel slices evenly atop garlic and rosemary in baking dish. Peel potatoes and place immediately in large bowl of cold water to prevent discoloration. Working with 1 potato at a time, use a V-slicer or mandoline to thinly slice into rounds. Immediately add potatoes to bowl with cream mixture, turning to coat potatoes. Arrange half of potato slices evenly over fennel slices in baking dish, reserving cream mixture in bowl. Repeat layering with remaining fennel slices, then remaining potato slices. Pour cream mixture in bowl over fennel-potato mixture in baking dish. Dot with butter cubes. Cover baking dish with foil, doming foil slightly (do not allow foil to touch potatoes).
Bake scalloped potatoes until almost tender when pierced with knife, about 1 hour 15 minutes. Increase oven temperature to 425°F. Remove foil and bake uncovered until potatoes are tender and top is deep golden brown, about 20 minutes longer. Remove from oven and let rest 15 minutes. Sprinkle with reserved fennel fronds and serve.
Cornish Game Hens with Dried Fruit and Honey Bon Appétit | September 2001
The Imperial Fez, Atlanta, GA
Yield: Makes 4 servings
3 tablespoons olive oil
1/2 cup blanched almonds
2 medium onions, thinly sliced
2 1 3/4-pound Cornish game hens, quartered
2 cups water
1/2 cup finely chopped fresh parsley
2 tablespoons minced peeled fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup honey
1 cup mixed dried fruit (such as pitted dates, pitted prunes, and apricots), halved if large
1/3 cup raisins
Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add almonds; sauté until golden, about 8 minutes. Turn almonds out onto paper towels and drain. (Can be made 2 days ahead. Store airtight at room temperature.)
Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to brown, about 10 minutes. Add game hens, 2 cups water, chopped parsley, ginger, cinnamon, nutmeg, and cloves and bring to boil. Reduce heat to medium-low. Cover and simmer until game hens are cooked through, turning once, about 35 minutes. Using tongs, transfer game hen pieces to bowl.
Degrease pan juices. Add honey, dried fruit, and raisins and simmer until fruit is tender, about 15 minutes. Return hen pieces to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm game hens in sauce over medium-low heat. Transfer to large platter. Sprinkle with almonds.
Cranberry Sauce with Dried Cherries and Cloves Bon Appétit | November 1998
Dried cherries and fresh cranberries pair beautifully. Cloves are a festive touch.
21/2 cups cherry cider or black cherry cider or cranberry juice cocktail
1 8-ounce package dried tart cherries (about 2 cups)
1 cup sugar
1 12-ounce package cranberries
1/4 teaspoon (generous) ground cloves
Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)
cosmo fruit punch
4 cups cranberry juice, chilled
1/2 of a 12-ounce can frozen limeade concentrate, thawed
4 cups lemon-lime carbonated beverage
2 cups orange vodka or vodka
1/3 cup orange liqueur
lime twists and/or slices
1. In a large pitcher or punch bowl, stir together cranberry juice and limeade concentrate. Slowly pour carbonated beverage down side of the pitcher or bowl. Add vodka and liqueur. Gently stir to mix.
2. serve punch over ice cubes. If desired, garnish with lime twists and slices. Makes 14 (6 ounce) servings.
I sure hope everyone is enjoying their holiday season.
Completely forgot about this, and now since the holiday season is upon us, I guess I can recopy these into my cookbook and see what I can pull off this year
I might try the cherry and cranberry with some orange rind. The www.bhg.com site is nice to browse for holidays recipes and inspiration for new food dishes.