From green bean casserole to smoky deviled eggs, here are fantastic holiday potluck recipes.
Food & Wine
November 19, 2012
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Italian Trifle with Marsala Syrup
In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in the States. The Sicilian fortified wine Marsala is a good substitute: It has a subtler color but a similarly spiced flavor, perfect for drenching squares of soft sponge cake layered with vanilla-infused pastry cream.
Green Bean Casserole with Goat Cheese, Almonds and Smoked Paprika
Inspired by classic green bean casseroles from his childhood, F&W’s Justin Chapple put a Spanish spin on this timeless favorite by topping the creamy beans with smoky pimentón de la Vera and toasted almonds.
Why are these ridiculously easy brussels sprouts so good? First they’re coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they’re lightly charred, which enhances their nutty sweetness. They’re finished with a sprinkling of Parmesan cheese, which melts into the leaves.
Eben Freeman’s foamy interpretation of eggnog—infused with the sweet, caramelly flavors of sticky toffee pudding, a British favorite—is halfway between a drink and a dessert. “It’s thick enough to eat with a spoon,” he says. “So was classic eggnog.”
Pecan halves sautéed with butter, sugar, and ground ginger are positively addictive. Serve them with ice cream, a selection of cookies, or fruit desserts, or on their own after dessert as petit fours. They’re quick to make and, presented in tins, are great holiday gifts. If you prepare the pecans more than two days ahead, add another half teaspoon of ginger, since the flavor dissipates over time.
“Crudité is one trend from the ’80s I wish would make a big comeback,” says food blogger Pim Techamuanvivit. Although Pim usually serves the vegetables whole, occasionally she’ll slice them paper-thin on a mandoline and toss the strips together.
Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked.
Curly leaf spinach has great texture and flavor and holds this mustardy dressing well. For additional color, feel free to use a variety of different colored beets. You can also swap blood oranges for the tangerines.
Maria Helm Sinskey, culinary director of Robert Sinskey Vineyards in Napa Valley and author of the phenomenal cookbook The Vineyard Kitchen, created this indulgent baked polenta, made with plenty of Parmesan. It’s just as good when made ahead and reheated as it is when it comes straight out of the oven.
A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
Maria Helm Sinskey created this delicious cake as an homage to the classic European princess cake; her simpler version substitutes whipped cream for pastry cream and a luscious chocolate glaze for marzipan.
Marcia Kiesel’s pâté makes an elegant holiday gift presented in a pretty porcelain ramekin with crackers or crispy wafers. The buttery, earthy pâté can be spread on crostini, stuffed into Cognac-poached prunes, or even shaped into small balls and deep-fried with sage leaves.