Elegant Hanukkah. Butternut Squash Soup with Ginger. Roast Chicken with Dried Fruit and Almonds. Wild Rice. Haricots Verts with Lemon ZINFANDEL

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1 Holiday Recipes

2 Elegant Hanukkah From the silky butternut squash soup to the spiced fritters, this is a delicious meal that s just right for Hanukkah or any other wintertime feast Butternut Squash Soup with Ginger Roast Chicken with Dried Fruit and Almonds Wild Rice Haricots Verts with Lemon ZINFANDEL Spiced Fritters with Maple-Vanilla Syrup

3 Butternut Squash Soup with Ginger 2 butternut squash (about 4 ¾ pounds total), halved lengthwise, seeded 2 tablespoons vegetable oil 2 cups thinly sliced onion 1 tablespoon golden brown sugar 2 teaspoons minced fresh ginger 2 garlic cloves, coarsely chopped ½¾ cinnamon stick Great for entertaining: This puréed soup is beautiful, and it can be made ahead of time. 5 cups (or more) canned low-salt chicken broth Chopped fresh parsley Serves 6 Preheat oven to 375 F. Oil baking sheet. Place squash, cut slice down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic, and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon. Working in batches, purée soup in blender. DO AHEAD Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

4 Roast Chicken with Dried Fruit and Almonds Inspired by all that s great about Sephardic cooking, this roast chicken feels both homey and exotic. Serves 8 7 tablespoons olive oil, divided 3 pounds onions, thinly sliced 1 pound pitted prunes, halved 12 ounces pitted dates, halved 10 ounces dried apricot halves (about 2 cups) 1 teaspoon ground cinnamon 2 (4 to 4½pound) chickens, rinsed, patted dry 1 teaspoon turmeric, divided 1½ cups (or more) water ½ cup blanched silvered almonds, toasted 3 tablespoons sugar Heat 6 tablespoons olive oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 30 minutes; sprinkle with salt and pepper. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon. DO AHEAD Can be made 1 day ahead. Cover and chill. Preheat oven to 350 F. Spread fruit mixture over bottom of large roasting pan. Tuck chicken wing tips under. Rub each chicken with ½ tablespoon remaining olive oil and ½ teaspoon turmeric. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 1½ cups water around chickens. Roast chickens 1 hour. Turn pan around; add more water to fruit mixture by ¼ cupfuls if beginning to dry. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes. Transfer chickens to carving board; let stand 10 minutes. Spoon fruit onto platter; top with chickens and any accumulated juices. Sprinkle with almonds and serve.

5 Spiced Fritters with Maple-Vanilla Syrup MAKES ABOUT 26 FRITTERS 2½ cups unbleached all purpose flour ½ cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice ½ teaspoon ground mace ½ teaspoon salt 2 cups vanilla-flavored soy yogurt 2 large eggs 4 teaspoons brandy SYRUP 2 cups pure maple syrup 1 cinnamon stick 1 vanilla bean, split lengthwise Canola oil (for frying) Powdered Sugar FOR FRITTERS: Whisk first 7 ingredients in large bowl to blend. Whisk yogurt, eggs, and brandy in medium bowl to blend. Stir yogurt mixture into dry ingredients (batter will be very soft). Pour oil into heavy large saucepan to depth of 1 ½ ½ inches. Attach deep-fry thermometer and heat oil to 350 F to 360 F. Line large rimmed baking sheet with several layers of paper towels. Frying 3 or 4 fritters at a time, drop batter by heaping tablespoon-fuls into oil and cook until deep golden brown, turning occasionally, about 5 minutes. Using slotted spoon, transfer fritters to paper towels to drain. FOR SYRUP: Combine maple syrup and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Reduce heat and simmer 5 minutes. Scrape down sides of pan. Let syrup cool completely. Sift powdered sugar over fritters. Spoon syrup into bowls. Arrange 3 fritters atop syrup in each.

6 Southern Style Christmas With a nod to the traditions of the South, this menu incorporates favorite ingredients with an upscale twist that make it worthy of being Christmas dinner. As an alternative to the torte, purchase a bûche de Noël or caramel cake Baked Brie Ham with Bourbon, Molasses, and Pecan Glaze Tangerine Chutney Buttermilk Spoon Bread Steamed Broccolini RIESLING Frozen Grand Marnier Torte with Dark Chocolate and Spiced Cranberries

7 Ham with Bourbon, Molasses, and Pecan Glaze Serves 12 ½ ½ cup apple juice (preferably fresh unfiltered) ¼ ¼ cup bourbon 1 ¾ ¾ cups (packed) dark brown sugar 1 cup pecans, toasted, cooled, finely ground 3 tablespoons dry mustard 1 whole bone-in 16 to 18 pound ham Tangerine Chutney (see recipe) Buttermilk Spoon Bread (see recipe) ¼ cup mild-flavored (light) molasses Boil juice and bourbon in small saucepan until reduced to scant ¼ 3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. DO AHEAD Can be made 2 days ahead. Cover; chill. Bring to room temperature before using. Position rack in bottom third of oven and preheat to 325 F. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but ¼ inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130 F to 135 F, about 10 minutes per pound or 2 hours 40 minutes for 16 pound ham. Remove ham from oven; increase oven temperature to 425 F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread. MARKET TIP Choose a bone-in ham or a boneless ham that has the natural shape of a leg. Don t use a pre-formed ham (known as deli ham), which is best sliced for cold sandwiches.

8 Tangerine Chutney Fresh, sprighty and so easy to make. Makes about 3 cups ½9 small seedless tangerines, unpeeled 3 tablespoons red wine vinegar 1 tablespoon dry mustard ¼ teaspoon salt 1½ cups red jalapeño pepper jelly ¾ cup tangerine, orange, or lemon marmalade Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours. Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours. Gently fold tangerine segments into chutney base and serve.

9 Buttermilk Spoon Bread This spoon bread is as tender as soufflé but much simpler to make. Serves 12 ½ 7 large eggs ½ cup whipping cream 4 cups water 1½ cups buttermilk ½ cup (1 stick) butter, diced 1½ teaspoons salt ½ teaspoon freshly ground black pepper 2 cups yellow cornmeal Preheat oven to 350 F. Generously butter 13x9x2- inch glass baking dish. Whisk eggs and cream in large bowl to blend. Bring 4 cups of water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently, about 4 minutes. Gradually whisk hot cornmeal into egg mixture. Transfer batter to prepared dish. Bake uncovered until golden on top and gently set in center, about 30 minutes. Let stand 10 minutes. Serve warm, directly from dish.

10 Frozen Grand Marnier with Dark Chocolate Crust and Spiced Cranberries This easy dessert has it all: chocolate cookie crust; rich, creamy filling; and a glistening tumble of berries on top. Serves 12 ½CRUST 1 9-ounce package chocolate wafer cookies ½ cup semisweet chocolate chips 3 tablespoons sugar 7 tablespoons unsalted butter, melted FILLING 8 large egg yolks 1 cup sugar ¼ cup water ½ ½ teaspoon ground nutmeg ½ 8 teaspoon ground allspice TOPPING ½ cup ruby Port 1 tablespoon cornstarch 1 cup sugar ¼ cup honey 1 teaspoon ground nutmeg 1 teaspoon ground allspice ½ teaspoon ground cinnamon 5 cups fresh cranberries or frozen, partially thawed, divided White chocolate curls (optional) 2 cups chilled heavy whipping cream ½ cup chilled sour cream 5 tablespoons Grand Marnier or other orange liqueur 3 tablespoons frozen orange juice concentrate, thawed 1 tablespoon grated orange peel Directions on next page A

11 FOR CRUST: Finely grind cookies, chips, and sugar in processor. Add melted butter; blend until wet crumbs form. Set aside ½ cup crumb mixture. Press remaining crumb mixture onto bottom and 2 inches up sides of 9-inch diameter springform pan with 2 ¾-inch-high sides. FOR FILLING: Whisk first 3 ingredients in medium metal bowl. Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175 F, about 8 minutes. Remove bowl from over water. Add spices. Using mixer, beat until thick and cool, about 5 minutes. Using electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate, and grated orange peel 2 in large bowl until peaks form. Add egg yolk mixture and fold together. Pour ¼ 3 of filling into crust. Sprinkle with reserved ½ cup crumb mixture. Gently spoon remaining filling over. Cover; freeze overnight or up to 3 days. FOR TOPPING: Whisk Port and cornstarch in large skillet to blend. Add sugar, honey, and spices. Bring mixture to boil over high heat. Stirring often. Add 3 cups cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes. Mix in remaining 2 cups cranberries. Chill topping at least 6 hours overnight. Release pan sides from torte. Transfer torte to platter. Spoon topping over filling. If desired, garnish torte with white chocolate curls. TEST-KITCHEN TIPS When arranging the topping, it s okay if a few berries fall off you ll get a relaxed, playful look. For wide chocolate curls, buy a thick block of chocolate. Microwave in short intervals until it just begins to soften, then run peeler along the top or side.