The Holidays at Home

The Holidays at Home Meals that will make this holiday season even more memorable.

Contents Recipes How to Spatchcock a Turkey Brined Turkey Breast Cold Vegetable Salad Muffin Pan Stuffing How to Make & Cut Homemade Noodles for Soup Easy Turkey Soup with Homemade Noodles Herb Roasted Potatoes Cranberry Orange Roasted Brussels Sprouts Roasted Butternut Squash with Pecans & Cranberries Turkey, Brie & Cranberry Panini How to Make a Bento Box Salted Caramel Apple Pie Pumpkin Caramel Ice Cream Pie Page 4 6 8 10 12 13 14 16 18 20 22 24 26 pg. 4 The holidays are a time that brings families together around the table. This season, make your holidays unforgettable with dishes that are sure to please and will have your guests already looking forward to next year's feast. pg. 14 For more recipes and tips, visit our blog CutcoKitchen.com. Feeling inspired? Share with us what you re cooking this fall. Follow us at @CutcoCutlery. #CutcoForLife #CutcoFall #ShareYourSlice 2 www.cutcokitchen.com pg. 24

How to Spatchcock a Turkey Rinse the inside and outside of a 12 14 pound turkey. Pat dry with paper towels. Cut out the backbone Start with the turkey breast-side down. Use Super Shears to cut along both sides of the backbone, beginning at the tail end. If you hit a tough spot, try cutting with just the tip of the Shears. Open the turkey Set aside the backbone (and giblets) for stock. Take hold of both newly cut edges and open the turkey. Remove any large pieces of fat. Turn the turkey breast-side up. Break the breastbone Place your hand on one side of the breast, close to the breastbone, and use a sheet pan to push down firmly until you hear a crack. Repeat on the other side. Flatten the turkey Pull the thighs outward so the turkey lies flat, with the wings facing inward. Tuck the wing tips under to secure. Brush with oil and roast Preheat oven to 450ºF. Mix together 2 tablespoons of extra-virgin olive oil, 1 tablespoon coarse salt and 1 teaspoon freshly ground pepper. Place the turkey on a rimmed baking sheet. Let stand for 30 minutes. Use a basting brush to apply oil mixture. Roast, rotating sheet halfway through, until a thermometer inserted in the thickest part of the thigh reaches 165º, about 45 minutes to 1 hour and 10 minutes. Let stand for 20 minutes before carving. For Carving A spatchcocked turkey requires a slightly different carving technique than a bird cooked the traditional way, but the basic approach remains the same: Remove the legs and wings, and then slice the breast meat. Cut legs from breast Using a carver, remove each leg by cutting through the turkey where the thigh connects to the breast. Separate drumsticks and thighs At the joint of each leg, cut drumstick from thigh. Transfer thighs and drumsticks to a warm platter. Tent with foil. Cut wings and breast On one side, find the joint connecting wing and breast, and cut through it. Repeat to cut off other wing. Cut breast meat into two pieces, slicing along either side of breastbone. Slice breast meat Slice the breast meat across the grain. Arrange on the platter with the dark meat, and add the wings. 4 www.cutcokitchen.com

Brined Turkey Breast 4 cups water 3/4 cup kosher salt 3/4 cup sugar 2 medium lemons, quartered 6 fresh rosemary sprigs 6 fresh thyme sprigs 8 garlic cloves, halved 1 tablespoon coarse ground pepper 2 cups cold apple juice 2 cups cold orange juice 2 oven roasting bags 1 5 6 pound bone-in turkey breast Herb Butter 1/3 cup softened butter 4 teaspoons grated lemon peel 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh thyme 11/2 teaspoons coarse ground pepper Seasoned Salt Butter 1/4 cup melted butter 11/2 teaspoons seasoned salt Combine the first eight ingredients in a stockpot. Bring to a boil, and then remove from heat. Stir in fruit juices; cool to room temperature. Place one roasting bag inside the other. Place turkey in doubled bag, pour in cooled brine. Seal the bags, pressing out as much air as possible; then turn to coat. Place in a roasting pan and refrigerate 8 hours or overnight, turning occasionally. Mix Herb Butter ingredients together until blended. Remove turkey from brine, rinse and pat dry. Place on a rack in a 15 10 1-inch baking pan. Loosen skin from the turkey; rub herb butter under the skin. Secure skin to underside of the breast with toothpicks. Cover and refrigerate 18-24 hours. Preheat oven to 425ºF. Combine seasoned Salt Butter ingredients together. Brush over outside of turkey. Roast for 15 minutes. Reduce heat to 325ºF and roast for 13/4 21/4 hours or until thermometer reads 170ºF. Let stand 15 minutes before carving. 6 www.cutcokitchen.com

Cold Vegetable Salad 21/2 cups cauliflower florets 2 cups sliced fresh mushrooms 11/2 cups each broccoli florets, sliced carrots and diced yellow squash 1/2 to 3/4 cup vegetable oil 1/2 cup apple cider vinegar 2 teaspoons sugar 1 teaspoon dill weed 3/4 teaspoon salt, optional 1/2 teaspoon garlic salt or garlic powder 1/2 teaspoon pepper Combine the vegetables in a large bowl. Whisk together remaining ingredients in a separate bowl. Pour over vegetables and gently toss. Refrigerate 8 hours or overnight. 8 www.cutcokitchen.com

Muffin Pan Stuffing 2 tablespoons butter 1 onion, finely chopped 11/2 cups chopped celery 3 carrots, finely chopped 1/4 cup chopped fresh parsley 4 eggs 1 cup chicken stock (if stuffing is dry, add more chicken stock a little at a time) 9 cups soft bread cubes 11/2 teaspoons salt 2 teaspoons dried sage 1 teaspoon dried thyme leaves 1/2 teaspoon fresh ground black pepper Preheat oven to 375ºF. In a 10" skillet, melt butter and sauté onions, celery and carrots until tender. Mix all ingredients in a large bowl. Spray muffin tins with non-stick spray. Fill muffin tins with stuffing mix, pressing mix down and filling until just overflowing. Packing the mix tightly will prevent the muffins from falling apart when removed from the pan. Bake for 25 minutes or until crisp on top. 10 www.cutcokitchen.com

How to Make and Cut Homemade Noodles for Soup Easy Turkey Soup with Homemade Noodles 2 cups flour 2 teaspoons salt 3 large egg yolks 1 large egg 1/4 1/2 cup water Mix flour and salt together on a clean, flat surface. Make a well in the mix and add the egg yolks and egg. Mix with your hands. Add water a teaspoon at a time until you can knead the dough. Knead the dough until smooth and elastic, about 10 minutes. If dough is sticky, add more flour, a little at a time. Divide dough into 4 equal parts. On a lightly floured surface, roll one-fourth of the dough at a time into a rectangle, 1/16 to 1/8 inch thick. Cut dough into noodle strips using one of the methods below. Arrange in a single layer on lightly floured towels; let stand 30 minutes or until dry. Homemade noodles can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place noodles in a plastic freezer bag or freezer container. Seal and freeze up to 8 months. Method 1 Use a pizza cutter to cut strips of noodles to your desired width from the rolled out dough. Method 2 Use a paring knife to cut strips of noodles to your desired width from the rolled out dough. Method 3 Roll the dough up and cut through the roll with a paring knife to the desired width of noodle. Unroll and gently shake out strips. 12 www.cutcokitchen.com 2 tablespoons olive oil 1 cup carrots, peeled and sliced thin 1 cup celery, sliced thin 1 cup sweet yellow or Vidalia onion, diced small 2 garlic cloves, minced 64 ounces chicken or turkey broth 2 bay leaves 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 teaspoon freshly ground black pepper or to taste 2 cups shredded cooked turkey 3 4 tablespoons fresh flat leaf parsley, finely chopped Salt to taste Homemade noodles Heat oil over medium-high heat in a large Dutch oven or stock pot. Add carrots, celery and onion and sauté for about 7 minutes or until vegetables begin to soften, stirring occasionally. Add the garlic and sauté another 1 to 2 minutes. Add the broth, bay leaves, thyme, oregano and pepper and bring to a boil. Boil gently about 5 minutes or until vegetables are tender. Add the turkey and parsley and taste for seasonings, adding more salt and pepper if necessary. Bring to a boil, add the noodles and boil about 3-5 minutes or until noodles are soft and cooked through. Add 1-2 minutes to cooking time for frozen noodles. Homemade noodles cook very quickly so taste them every minute so they don t overcook and become mushy. Remove bay leaves and serve immediately.

Herb Roasted Potatoes 31/2 tablespoons olive oil, divided 21/2 pounds baby red potatoes, sliced in half 3/4 cup shredded Parmesan cheese 3 cloves garlic, minced 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh rosemary 3/4 teaspoon salt or to taste 1/2 teaspoon fresh ground black pepper Preheat oven to 400º F. Evenly coat a baking sheet with 1 tablespoon olive oil. Set aside. In a large mixing bowl, toss potatoes with remaining 21/2 tablespoons olive oil. Add cheese, garlic, parsley and rosemary. Sprinkle with salt and pepper and toss. Pour mixture onto prepared baking sheet and spread into an even layer. Bake for 25 minutes, remove from oven and toss using a spatula. If the potatoes stick, use the spatula to loosen and lift the potatoes from the pan and turn. Return to the oven and bake about 20 minutes more or until golden brown and crisp. Serve immediately. 14 www.cutcokitchen.com

Cranberry Orange Roasted Brussels Sprouts Juice of 1 large orange 2 teaspoons orange zest 2 tablespoons olive oil 2 teaspoons raw honey 11/2 pounds Brussels sprouts, rinsed and quartered Salt and freshly ground black pepper, to taste 1/2 cup dried cranberries Preheat oven to 400ºF. In a large bowl, whisk together orange juice, orange zest, olive oil and honey. Add the Brussels sprouts and toss until well coated. Pour them onto a large baking pan and season with salt and pepper. Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Put the Brussels sprouts in a large bowl and mix in the dried cranberries. Serve immediately. Say Hello to Erin Burch MS, RD, CDN Cutco is excited to announce a partnership with registered dietitian nutritionist Erin Burch. We ll be tapping into her expertise for nutritious recipes and lifestyle tips for a healthier you. Look for regular contributions from Erin to the Cutco Kitchen blog, including delicious recipes like Cranberry Orange Roasted Brussels Sprouts. It s festive, but healthy with just 112 calories per serving. 16 www.cutcokitchen.com Outside of work, Erin enjoys exercising, cooking and spending time with her husband, two young children and the family dog.

Roasted Butternut Squash with Pecans & Cranberries 2 tablespoons olive oil, divided 11/2 pounds of butternut squash, peeled, seeded and cut into 1" cubes (about 4 cups) 3 tablespoons pure maple syrup 1/2 teaspoon ground cinnamon 2 cups pecan halves 1 cup dried cranberries 2 4 tablespoons pure maple syrup (optional) Preheat oven to 400ºF. Line a baking sheet with foil and brush with 1 tablespoon olive oil. Combine cubed squash, remaining olive oil, maple syrup and cinnamon in a medium bowl. Toss to mix. Place squash in a single layer on the baking sheet and bake for 20 25 minutes or until softened, turning once. Combine squash, pecans and cranberries in a bowl and mix. If desired, additional maple syrup may be added a little at a time for more sweetness. 18 www.cutcokitchen.com

Turkey, Brie & Cranberry Panini For the Chutney 1 tablespoon olive oil 1/3 cup chopped yellow onion 1 spicy red pepper (like serrano), seeded and chopped 1 clove garlic, minced Juice of 1/2 lemon Juice of 1 orange 1 teaspoon Worcestershire sauce 3 tablespoons brown sugar (plus more if desired) Pinch of ground ginger 1 12-ounce bag fresh cranberries 12 15 dried apricot rounds, chopped 1 cup water Pinch of salt For the Sandwich Slices of sturdy bread (Italian, Ciabatta) Olive oil Sliced turkey Slices of Brie Cranberry Apple Chutney (see recipe) Salad greens Heat oil in a saucepan over medium heat. Add onion and pepper and cook 3 minutes, until onions are soft. Add garlic and cook 1 more minute. Add remaining ingredients and bring to a boil. Cover and cook for 10 minutes until cranberries have softened. Remove lid and cook until nearly all the liquid has cooked away, about another 10 15 minutes. Taste for sweetness and add another tablespoon or 2 of brown sugar if you want it sweeter. Remove from heat, cool and transfer to a jar or bowl. Store in refrigerator. It will last approximately 2 weeks. To assemble sandwiches, heat a panini maker or grill pan to high. Brush the outside of the bread slices with olive oil. Put a generous smear of chutney on the inside of the bread and pile the turkey, Brie and salad greens on top. Grill until golden brown. 20 www.cutcokitchen.com

How to Make a Bento Box Pack in the Protein CHICKEN HAM EGGS CHEESE Grab Some Grains RICE QUINOA GRANOLA Find Some Fruits & Veggies APPLES STRAWBERRIES CARROTS BROCCOLI 22 www.cutcokitchen.com

Salted Caramel Apple Pie For Salted Caramel Sauce 2 cups sugar 12 tablespoons unsalted butter (1-1/2 sticks) 1 cup heavy cream 1 tablespoon flaked sea salt For Pie Filling 3/4 cup granulated sugar 1/3 cup cornstarch 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground all spice 1/4 teaspoon salt 31/2 pounds of apples, cored and thinly sliced (We recommend Granny Smith, Golden Delicious, Braeburn, Crispin or a combination of 2 or 3 kinds.) Juice of half a lemon Prepared pie dough* 2 tablespoons butter, cut up Caramel sauce 2 teaspoons granulated sugar 1 2 teaspoons flaked sea salt or to taste *For Pie Crust Using your favorite recipe, prepare crust for a double crust pie. Shape into 2 balls, flatten each into a disk, wrap in plastic wrap and chill for 30 minutes. To make the sauce, add the sugar in an even layer over the bottom of a heavy 4 quart sauce pan. Cook sugar over low heat, whisking as it begins to melt. Stop whisking once all the sugar has melted. Swirl the pan occasionally as the sugar cooks. Cook until the sugar turns a deep golden amber color. Watch carefully as the sugar can quickly go from perfect to burned. Using an instant read thermometer, cook the sugar until it reaches 350º. Add the butter and stir until butter is completely melted. REMOVE FROM HEAT and carefully add the cream. Be sure to protect your hands and arms as the mixture will bubble and steam. Whisk until the cream is incorporated and the caramel is smooth. Add the sea salt. Set aside. Preheat oven to 400º. Place a cookie sheet in lower third of preheating oven to bake pie on. To make the filling, combine the first 6 filling ingredients in a large bowl. Add apples and lemon juice and toss to coat evenly. Using a floured rolling pin, roll out one dough disk on a lightly floured surface into a 12-inch round. Place dough in a 9- to 9 1/2-inch deep dish glass or ceramic pie pan. Press dough against bottom and up sides of pan without stretching. Leave a 1- inch overhang, trim dough edge. Layer 1/3 of apples on bottom of crust. Pour 1/3 cup caramel sauce over apples. Add 1/3 apples and 1/3 cup caramel sauce. Add third layer of apples and 1/3 cup caramel sauce. Dot with butter. Roll remaining dough disk into a 12-inch round and cut into 1 inch lattice strips (a pizza cutter works great for this). Attach the lattice crust to the pie, fluting the edges. Sprinkle with sugar and sea salt. Place pie on baking sheet and bake for 20 25 minutes. Lower heat to 350º and bake an additional 35 40 minutes or until apples are soft. To test for doneness, pierce apples with a knife. Cool on wire rack 3 hours to serve warm or cool completely. 24 www.cutcokitchen.com

Pumpkin Caramel Ice Cream Pie 11/2 cups plus 2 tablespoons granulated sugar 1 cup water 3/4 cup whipping cream 11/4 cups graham cracker crumbs 1/4 cup butter, melted 1 12-ounce jar caramel sauce 2 cartons (14 oz. each) vanilla ice cream 1 cup canned pumpkin puree 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 teaspoon ground cinnamon Mix 1½ cups sugar and water in medium saucepan. Cook without stirring over high heat until sugar turns medium brown, 15 20 minutes. Swirl pan at end to help brown evenly. Remove from heat and carefully whisk in cream. Sauce will foam up in the pan and is extremely hot. Pour into heat-proof bowl, set aside. Grease a 10-inch metal pie pan. Mix crumbs, remaining 2 tablespoons sugar and the butter in a bowl until combined. Press over bottom and up sides of pie pan. Bake until golden brown, about 5 minutes. Pour half of caramel sauce into pie pan, tilting pan so it spreads evenly over crust. Put in freezer for about 20 minutes. Set aside remaining caramel to use when serving. Soften ice cream at room temperature for about 10 minutes. Empty 1 carton into bowl and beat with electric mixer until smooth. Remove pie from freezer and quickly spread ice cream over caramel layer. Return to freezer. Beat second carton of ice cream. Add pumpkin puree and spices, blending until just combined. Spoon over vanilla ice cream, smoothing the top. Freeze until firm, 4 6 hours. Remove from freezer and let soften in refrigerator about 15 minutes. Use a warm knife to cut slices. Rewarm caramel sauce and drizzle over top of each slice. 26 www.cutcokitchen.com