A sweet and savory holiday menu
- Pamplin Media
- Central Oregonian - News
You want to bring out the best for your next holiday gathering, ensuring a memorable meal for family and friends. With a few simple tips and easier-than-you-think recipes, you can do just that.
Each of these suggestions incorporates Smucker’s® Orchard’s Finest® Preserves, a gourmet line of preserves made with the best fruit from the best places. The preserves contain only four ingredients, and add rich flavor to both sweet and savory holiday dishes.
Dress It Up
Here are four delicious ways to dress up your holiday salads. Just start with this basic vinaigrette recipe, and mix in your favorite Smucker’s® Orchard’s Finest® Preserves flavor and one other simple ingredient.
For more recipes to round out your holiday menu, visit www.smuckers.com.
Red Tart Cherry
1, 4 to 5-pound fully cooked boneless ham, sliced 1/4 inch thick
1, 12-ounce jar Smucker’s Orchard’s Finest Michigan Red Tart Cherry Preserves
1 tablespoon apple cider vinegar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash ground cloves, if desired
2 tablespoons raisins, if desired
Heat oven to 325°F. Overlap slices of ham in shallow baking pan; cover with aluminum foil. Bake 50 to 60 minutes, or until internal temperature reaches 140°F.
Combine preserves, vinegar, cinnamon, nutmeg and cloves in a small microwave safe bowl. Microwave on high for 2 minutes.
Arrange ham slices on serving platter. Spoon 1/4 cup glaze over center of ham. Serve with remaining warm glaze.
Mix 2 tablespoons balsamic vinegar, 1 tablespoon water, 1 1/2 teaspoons Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Whisk in 1/4 cup Crisco® Pure Canola Oil.
Strawberry Basil Vinaigrette
Add 1/2 cup Smucker’s Orchard’s Finest Pacific Mountain Strawberry Preserves and 2 teaspoons finely minced basil to basic vinaigrette recipe above.
Raspberry Cranberry and Rosemary Vinaigrette
Add 1/2 cup Smucker’s Orchard’s Finest Lakeside Raspberry Cranberry Preserves and 1 teaspoon finely minced fresh rosemary to basic vinaigrette recipe above.
Citrus Ginger Vinaigrette
Add 1/2 cup Smucker’s Orchard’s Finest Pacific Grove Orange Marmalade Medley and 1 teaspoon finely grated fresh ginger root to basic vinaigrette recipe above.
Apricot Ginger Vinaigrette
Add 1/2 cup Smucker’s Orchard’s Finest Coastal Valley Peach Apricot Preserves and 1 teaspoon finely grated fresh ginger root to basic vinaigrette recipe above.
This year, pop up some holiday fun by making these clever — and delicious — popcorn treats. With these recipes it’s easy to create edible décor, gifts for friends and neighbors, and munchable snacks for the whole family.
You can find more creative holiday recipes at www.popcorn.org.
6 cups popped popcorn
1 tablespoon melted butter, optional
1 tablespoon nutritional yeast or brewer’s yeast
1/2 teaspoon curry powder, optional
In large serving bowl. Pour butter over popcorn and toss. Sprinkle yeast and curry powder, if desired, over popcorn and toss to distribute evenly.
Serve immediately or store in an airtight container.
6 cups popped popcorn
1/2 cup sugar
1 tablespoon light or dark corn syrup
1 tablespoon water
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon vanilla extract
Line large baking sheet with lightly buttered foil.
In medium saucepan, combine sugar, corn syrup and water and bring to a boil.
Cook syrup over medium heat, without stirring, until amber in color; about 6 minutes. Remove from heat and stir in butter, salt and vanilla until blended.
Stir in popcorn until coated. Spread caramel corn in a single layer onto buttered foil.
Allow to cool before breaking into pieces. Store in an airtight container until serving time.