Advent Calendar 2014

You stopped here to see the "As Posted" list of Herbal Recipes for our Advent Calendar in 2014.  Each day we posted the calendar recipe item on Facebook and then added the post to this page.  The list is posted in forward order beginning with the first post from November 30, 2014.

In 2014 Our Advent Calendar was posted in two places.  Each day we posted a recipe on Facebook, but on the blog we posted several how tos and gift giving ideas to use during Advent as well.

And if you wish to see the Advent Calendars from previous years which featured other recipes and crafts including teas, bath items and yummy tasty things, here are the links:

2013 Advent Calendar

2012 Advent Calendar

2011 Advent Calendar 

 

Below are the links to the Blog posts and following that are the recipes from 2014 in date order.  We used a theme each week, week one was Appetizers, followed by Soups and Salads, then Side Dishes and finally Main Dishes. 

How to Herb Holiday Cookies

How to Scented Pine Cones

How to Scented Cork Mini Wreath 

 

Nov. 30

POTTED HERBS

1 garlic clove, large (peeled)

1 cup low-fat cottage cheese

1/2 cup feta cheese

1/4 cup green onion tops (optional)

2 Tbls. Backyard Patch Butter N Cheese Herb Mix

2 Tbls. water

 

Rehydrate the herbs in the water for 5 minutes.  Using a food processor drop in garlic and process for 3 seconds.  Add rehydrated herbs, onion tops and process until finely chopped.  Add cheeses.  Spoon into crocks or pretty jars and chill at least 8 hours.  Serve with toasted French bread.

 

Dec. 1

Cucumber Cups Stuffed With Goat Cheese Caprese

1/2 cup balsamic

4 Persian Cucumbers

2 oz goat cheese

1 large beefsteak tomato, chopped

3 large basil leaves, chopped

salt & pepper

Place balsamic in a small sauce pan over medium high heat. Cook until reduced by half (you can also by pre-reduced balsamic, called balsamic glaze, in the market near the balsamic vinegar).  Cut the cucumbers into 1 1/2 inch slices. Use a melon baller to scoop out the middle, leaving the walls and bottom in tact. In a bowl, add the goat cheese, tomatoes, basil and stir until combined. Salt and pepper to taste. Fill cups with goat cheese mixture, drizzle with balsamic reduction.

 

 

Dec. 2

Amazing Deviled Eggs

6 hard-cooked eggs, halved, separated
2 oz. soft goat cheese, crumbled
6 tablespoons mayonnaise
2 teaspoons minced shallots
2 teaspoons minced fresh tarragon, chives, chervil, dill or basil
1/8 teaspoon salt
Dash pepper

Place egg yolks in medium bowl; mash with pastry blender or fork until crumbled. Add cheese; mash until combined. Stir in mayonnaise until smooth. Stir in all remaining ingredients except egg whites. Spoon or pipe mixture into whites.

 

 

Dec. 3

Garlic Ranch Party Mix

1 teaspoon BYP Garlic and Combination Herb Mix

2 teaspoons BYP Ranch Dressing mix

2 tablespoons dried chives

8 cups Crispix cereal squares, or assorted Chex cereal mix

2 cups pretzel sticks

3 tablespoons oil

Combine dry seasonings, set aside.  Combine cereal and pretzels in a large plastic bag.  Pour oil over cereal and toss gently to coat.  Add seasonings and toss gently to thoroughly coat.  Store in an airtight container.

 

Dec. 4

Rosemary-Cinnamon Almonds

1 egg white
1 tablespoon water
3 cups raw almonds
3/4 cup white sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon ground rosemary

Preheat oven to 250 degrees. Mix egg white and water. Pour over almonds and stir to coat evenly. Combine sugar, salt, cinnamon, and rosemary. Pour over almonds and toss until coated evenly. Spray a large baking sheet with nonstick spray. Place almonds in a single layer. Bake for about 1 hour, stirring three or four times during baking.  You can also make this with BYP Cinnful Dessert Blend!

Dec. 5

Herb marinated Mozzarella (serves 12)

1 cup extra virgin olive oil

1/4 cup fresh oregano leaves, chopped

1 tsp. crushed red pepper flakes

1 tsp. chopped garlic

1/2 tsp. salt

1/2 tsp. pepper

1 package 9 oz. small mozzarella cheese balls, drained

Mix together oil, oregano, red-pepper flakes, garlic, salt & pepper in small bowl.  Arrange Cheese balls in non-metal shallow pan just large enough to hold cheese in single layer.  Pour oil mixture over cheese; roll balls to coat.  Cover; refrigerate overnight to allow flavors to develop.  Note use marinade as base for salad dressing after cheese has been eaten.

 

Dec. 6

Herbed Hummus

This year, revamp party food with recipes that make it easy to have the gang over and keep your resolutions intact. Jazz up purchased hummus with a combination of fresh herbs that add bright flavor to this green dip.

2 containers (8 ounces each) store-bought plain hummus

1 cup roughly chopped mixed fresh herbs, such as parsley, chives, cilantro, and dill

 

In a food processor, combine hummus and herbs; process until herbs are finely chopped, about 1 minute

Dec. 14

Basic Mashed Potatoes with Herb Flair

The key here is to making a basic recipe then adding herb flair.  So much simpler, yet you still get to pretend you are an herb goddess!

• 2 lb. (3 large) Idaho potatoes, peeled and cut into 1-inch chunks
• 4 Tbls. butter, at room temperature
• 1/4 tsp. salt
• 3/4 cup to 1 cup milk
• Freshly ground black pepper to taste
• 4 ounces of goat cheese (seasoned with the following herbs:)
  •     1/2 tsp. parsley
  •     1/2 tsp. thyme
  •     1/2 tsp. savory (or rosemary)

Create seasoned goat cheese by adding herbs to the goat cheese and allow to mellow for 30 minutes or overnight before adding to potatoes. Place the potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat to low, cover, and simmer 12 to 15 minutes or until the potatoes feel tender when pierced with a wooden skewer. Drain and return to pan. Shake over low heat to dry slightly. Using an electric mixer beat the potatoes until smooth. Add the butter in small pieces with the salt and pepper and beat until melted. Add the milk, 1/4 cup at a time, beating until smooth. Stir in 4 ounces of seasoned goat cheese.  Now it is ready to serve.

 

Dec. 15

Baked Spinach Herbed Tomatoes

Great side, easy to make and wonderfully flavored.  The two steps are worth it.

1 10-oz pkg. frozen chopped spinach
1 c Italian bread crumbs
3 green onions, chopped
3 large eggs, lightly beaten
6 Tbls. butter, melted
1/4 cup freshly grated Parmesan cheese, more for garnish
1/4 tsp. Worcestershire sauce
1/4 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. dried thyme
1/8 tsp. Tabasco sauce
6 thick tomato slices
ground black pepper

Cook spinach according to package directions and drain well. In a medium bowl, combine spinach, bread crumbs, green onions, eggs, butter, 1/4 cup Parmesan cheese, Worcestershire sauce, garlic, salt, white pepper, thyme, and Tabasco sauce; mix well. Arrange tomato slices in a single layer on a greased baking pan. Sprinkle with black pepper. Mound an equal portion of spinach mixture on each tomato slice. Sprinkle with additional Parmesan cheese. Bake uncovered for 15 minutes.

 

Dec. 16

Sweet Potato Casserole

Fast and easy and you can make this a day ahead and rewarm it.

• 2 cup sliced sweet potatoes
• 1 medium onion, finely sliced
• 1 cup frozen peas
• 1/2 tsp. dried marjoram
• 1 Tbls. butter
• 1/4 cup water

Combine all ingredients and bake at 350 degrees until vegetables are tender.  About 40 minutes.

 

Dec. 17

Today’s recipe is an alternative to sweet syrupy carrots that tend to populate the holiday time.  Avoid the calories with this simple side of roasted carrots.

Carrots with Rosemary

• 1 cup of Carrots (if large, slice thick, if mini ones leave whole)
• 1 Sprig of Rosemary (or 1 tsp. dry)
• Dash of Olive Oil
• Juice of one orange 

Place carrots and all other ingredients on a flat piece of aluminum foil, bring the ends up and seal them, roll the sides to form a tight envelope. Place in the oven under medium heat, about 350 degrees F.  Cook for 15 to 20 minutes. The carrots will be soft & beautifully caramelized.  Serve warm or cold.

Dec. 18

Green Beans and crunchy topping

I love green beans and a this recipe with bit of a crunch makes a version almost as good as the French’s Onion version!

For the topping:

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons seasoned breadcrumbs, you can make your own or use panko)
1 teaspoon kosher salt
Non-stick spray

For beans:
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2 inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half

Preheat the oven to 475 degrees. Combine the onions, flour, brad crumbs and salt in a large mixing bowl and toss to combine. Coat a sheet pan with non-stick spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2-3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium low and add the half and half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in one-quarter of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

 

Dec. 19

Pepper crusted Acorn squash for Kwanzaa

The word Kwanzaa comes from a phrase that means "first fruits." The holiday was patterned after the harvest festivals of Africa. And harvest fruits and vegetables are naturally, important symbols. This tasty acorn squash dish perfectly suits the spirit of the celebration. 

• 3 large acorn squash, scrubbed
• ¼ cup unsalted butter, melted
• Salt, to taste
• 1 tsp. freshly ground pepper

Preheat the oven to 400°F. Lightly butter two large heavy baking sheets .  With a large sharp knife. cut each squash lengthwise in half (make sure the cutting board is securely anchored; it can be difficult to cut though the tough skin ). Scrape out the seeds and strings. then cut crosswise into 1/2-inch-thick slices. Arrange the squash slices in a single layer on the prepared baking sheets and brush with half the melted butter. Sprinkle generously with salt and then with half of the pepper. Bake for 15 minutes. Then turn the squash and brush with the remaining melted butter. Sprinkle with salt and the remaining half of the pepper and bake for 10 to 15 minutes longer, or until the squash is tender. (The squash can be prepared to this point up to 2 hours ahead of time. Set aside, loosely covered on the baking sheets, then reheat, uncovered in a hot oven to 375°F, depending on what else you are cooking, for 10 minutes.) Transfer to a serving plate and serve hot.

Serves 8

 

Dec. 20

We finish this week of side dishes with a stuffing recipe that is filled with holiday flair.

 

Chorizo-Chestnut Stuffing

• 12 oz. rich egg bread (such as challah), cut from loaf into ½ inch cubes
• 1 Tbsp. extra virgin olive oil
• 1 med. onion (8 to 10 oz.), finely chopped
• 2 cloves garlic, thinly sliced
• ½  med. red pepper (4 to 6 oz.), finely chopped (% c.)
• 1 large stalk celery, thinly  sliced
• Salt and pepper
• 1/3 c. fresh flat-leaf  parsley leaves, finely chopped
• ½ tsp. thyme leaves, fresh or dried, crumbled or chopped
• ½ tsp. savory, fresh or dried crumbled or chopped
• 4  oz. fully cooked chorizo sausage, cut lengthwise into quarters, then cut crosswise into  ¼ inch thick slices
• 1 cup peeled roasted chestnuts, coarsely chopped
• 2 cups unsalted chicken broth
• 1 large egg

Preheat oven to 325°F. In large jelly-roll pan, spread bread cubes in single layer. Toast in oven 10 to 30 minutes or until golden brown, turning occasionally. Cool completely, then transfer to very large bowl. Reset oven control to 350°F.  In 12-in. skillet. heat oil on medium­high. Add onion, garlic, red pepper celery, 1/8 teaspoon salt, and pinch freshly ground black pepper. Cook 4 to 8 minutes or until vegetables are golden and tender-crisp, stirring occasionally. Stir in parsley and thyme and remove from heat. Transfer to bowl with bread. Wipe out skillet.  In same skillet, cook chorizo on medium 5 to 10 minutes or until browned and crisp, stirring occasion­ ally. With slotted spoon, transfer to paper towels to drain; discard fat in pan. Transfer chorizo to bowl with bread, along with chestnuts. Stir until well mixed.  In large bowl, whisk broth and egg until blended. Pour over bread mixture. Stir gently until well mixed. Spread in shallow l ½ quart baking dish; cover with foil. (Can be refrigerated up to overnight.)  Bake 20 minutes. Uncover; bake 20 minutes longer or until golden brown on top and knife inserted in center comes out clean. Serve hot or warm.

Dec. 7

Citrus Salad

• 2 oranges
• 2 red or pink grapefruits
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. white wine vinegar
• 2 tsp. Dijon mustard
• Salt and pepper
• 3 Tbsp. extra virgin
• olive oil
• 1 bunch (3 oz.) upland cress or watercress, trimmed
• 1 head Boston lettuce, torn
• ¼ cup packed fresh basil leaves, torn if large

Cut peel and white pith off of oranges. Cut on either side of membranes to remove each segment from oranges; place in medium bowl. Repeat with grapefruits, placing in same bowl. Segments can be covered and refrigerated up to 3 days. In small bowl, whisk lemon juice, vinegar, mustard, and 1/4 teaspoon each salt and freshly ground black pepper. Whisk in oil until emulsified. Dressing can be covered and refrigerated up to 3 days; whisk well before using. In large bowl, gently toss cress, lettuce, and basil with dressing until well coated. Top with citrus segments.

 

Dec. 8

Slow Cooker Herbs de Provence Chicken Rice Soup

• 2 cooked chicken breasts and any other leftover chicken meat you might have from a roast chicken (abut 2 cups total), diced into ½-inch squares
• 8 cups low-sodium chicken stock
• 1 cup water
• 1 tablespoons Herbs de Provence
• 1 cup uncooked basmati rice
• 1 or 2 teaspoons kosher salt, or more as needed

Place the chicken, chicken stock, water, and herbs de provence into the slow cooker and cook on low heat for 4 hours. Then, add the uncooked rice and a teaspoon of kosher salt and cook on low heat for another two hours. Be sure to stir the soup occasionally to make sure all of the flavors are incorporated. Once it has finished cooking switch the setting to “keep warm” until you are ready to eat.

 

Dec. 9

Cranberry Spinach Salad

• 3 bunches spinach or green/red lettuce
• 2 Gala apples
• ¾ cup dried cranberries
• ½ cup almonds, slivered
• ½ cup sugar
• 2 Tbls. salt
• 2 tsp. dry mustard
• 2/3 cup apple cider vinegar
• 2 Tbls onion, chopped
• 1 ½ cups oil
• 2 Tbls. poppy seeds 

For salad:  Wash and tear spinach/lettuce into bite-sized pieces.  Chop gala apples (washed.)  Put spinach in a large bowl and add apples, crasins and almonds. 

OR Backyard Patch Poppy Seed Dressing

For dressing: Mix together sugar, dry mustard, vinegar, onion, oil and poppy seeds.  Shake well.  Add dressing to salad and toss well.  Dressing can be made ahead as it does keep for a couple of weeks.

 

Dec. 10

Cannellini Bean Stew with Fresh Herbs (serves 8)

1 pound large cannellini beans, soaked overnight and drained (you can used canned beans and avoid the overnight)
4 Tbls. extra virgin olive oil
One head garlic, cloves peeled and lightly crushed
1 large stalk celery, chopped
1 large onion, chopped
1 heaping Tbls.chopped fresh sage
1 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
4 cups vegetable stock

1 14-oz can chopped tomatoes in puree or juice (see note above)
Salt and pepper to taste

Preheat the oven to 350. Heat the olive oil in a large dutch oven (one with a tight-fitting lid). Sauté the garlic, celery and onion for 10-12 minutes, until beginning to brown. Add the beans, herbs and stock. Bring to a boil, cover and bake for 1½ hours, or until tender (this can vary depending on your beans). Check every 20 minutes or so and if necessary, add additional water to keep the beans covered (they can get a little drier near the end of the cooking time, since you will be adding tomatoes). Add the tomatoes, salt and pepper and return to the oven, covered, for 20-30 minutes. The beans should be very tender and somewhat saucy. For winter fare substitute dried herbs, but half the amounts.  You can also substitute BYP Italian Seasoning for herbs too!

 

Dec. 11

Zippy Potato Salad

I had a wonderful horseradish cream sauce at a dinner party this month and as a result I got to thinking about other ways to use horseradish sauce. This quick recipe came to mind, because potato salad is not just for summer eating.  A bit of horseradish makes this very warming for winter eating!

• ½ cup horseradish mayonnaise (recipe below)
• ¼ cup sour cream
• 2 tsp. cider vinegar
• 1 to 2 tsp. spicy brown mustard
• ½ to 1 tsp. additional horseradish, if desired
• ½ tsp. salt
• 1/8 tsp. black pepper
• 1 C. chopped celery
• 6 medium red potatoes, unpeeled
• lettuce leaves
• 2 Tbsp. chopped green onions

Horseradish Mayonnaise:

• 1 Tbsp. horseradish
• 1 tsp. lime or lemon juice
• ½ C. mayonnaise

Wash, trim and dice the potatoes into large cubes. Place in a 4-quart saucepan and add enough water to cover. Cook for 20 minutes, or until potatoes are tender. In a large bowl, mix together horseradish mayonnaise, sour cream, vinegar, mustard, additional horseradish, if used, salt, black pepper, and celery. Drain potatoes and add to the mayonnaise mixture. Toss gently to coat. Chill. Line a bowl or plate with lettuce leaves. Spoon the potato salad on top. Garnish with chopped onions and serve.

 

Dec. 12

Pumpkin Soup with fried Sage Leaves

(adapted just slightly from Debora Madison's cookbook)

2 1/2 - 3 lbs. pumpkin
1/4 c. olive oil
6 cloves Garlic (skins on)

12 whole sage leaves, plus 2 Tbls. chopped
2 onions , finely chopped
1/4 tsp. dried thyme
1/4 c. parsley
1 peeled diced potato)

2 quarts water or un-salted stock
2 Tbls. butter

Halve pumpkin, rub insides and out with olive oil, fill with the un-peeled  garlic cloves and bake cut sides down on a baking sheet until tender at 375 degrees. In a small cast iron skillet, heat olive oil, then simmer each sage leaf until they each become a little speckled probably just shy of 1 min. Use tongs to remove sage leaves to paper towel and then transfer all of the oil to a soup pot or dutch oven.  Sauté onions, thyme, rest of the sage and parsley until onions are beginning to brown, around 12 to 15 min.  Add the flesh from pumpkin, including the dripped out juices. Peel garlic cloves and put into soup pot, add the water and 1 1/2 tsp salt.  Bring to boil. Lower heat and simmer partially covered for 25 min. Pass through a food mill.  We just got an immersible stick blender which made quick work of this. Taste to adjust salt if needed.  Makes 8 to 12 servings.

 

Dec. 13

I am finishing the week with another soup, because who does not enjoy a good bowl as the weather turns chilly. The Backyard Patch makes a Barley Vegetable Soup Mix which is loosely based on this recipe.  I like it because you can dress it up with meats or leave it as a perfect vegetarian soup. 

Vegetable Barley Soup (serves 16)

• 1 1/2 cups barley
• 1/4 cup olive oil
• 6 carrots, diced
• 6 stalks celery, diced
• 4 large onions, diced
• 4 parsnips, dices
• kosher salt and black pepper
• 1 102-ounce can diced tomatoes (or four 28-ounce cans)
• 1 Tbls. Backyard Patch Soup & Salad blend
• 1 bunch kale, thick stems discarded, and leaves chopped (8 cups)
• 2 15.5 oz. can chickpeas, rinsed
• Salt & pepper

Cook the barley according to the package directions (set aside.) Meanwhile, heat the oil in a large pot or Dutch oven.  Add the carrots, celery, onions, parsnips, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, covered, stirring occasionally, until the vegetables begin to soften, 20 to 25 minutes.   Add the tomatoes (and their juices) and 8 cups water. Simmer, stirring occasionally, until the soup has slightly thickened and the vegetables are tender, 45 to 60 minutes. Add the herbs and kale and simmer, stirring occasionally, until it is tender, 5 to 6 minutes.  Stir in the chickpeas and cooked barley and cook until heated through, about 3 minutes.

Dec 21

Veggie and Beef Skewers

This recipe can be a main dish or a finger party food.

• 1/2 cup grated peeled seedless cucumber
  1/2 cup plain yogurt
  2 large garlic cloves, minced, divided
  1 1/2 tablespoons chopped fresh mint, divided
  3 teaspoons lemon juice, divided
  3 teaspoons olive oil, divided
  1/2 teaspoon salt, divided
  1/4 teaspoon pepper, divided
  12 oz. beef top sirloin steak, cut into 1 1/2-to 2-inch pieces
  4 large cherry tomatoes
  1 green bell pepper, cut into 2-inch pieces
  8 (1/2-inch) wedges red onion

Drain cucumber in fine strainer over small bowl, pressing with spatula to extract juices; discard juices. Combine cucumber and yogurt in small bowl. Stir in half of the garlic, 1/2 tablespoon of the mint, 3/4 teaspoon of the lemon juice, 1 teaspoon of the oil, 1/4 teaspoon of the salt and dash of the pepper. Place beef in shallow dish. Combine remaining minced garlic, 1 tablespoon mint, 2 1/4 teaspoons lemon juice, 2 teaspoons oil, 1/4 teaspoon salt and pepper in small bowl; pour over beef, turning to coat. Refrigerate 30 minutes. Heat grill pan. Thread beef onto 2 (12-inch) metal skewers, separating pieces slightly. Thread vegetables onto 2 (12-inch) metal skewers, beginning and ending with tomatoes. Grill, covered, over medium heat or coals 6 minutes for beef for medium-rare and 10 to 12 minutes for vegetables or until crisp-tender, turning to brown all sides.  Serve beef and vegetables with sauce.

 

Dec. 22

Dirty Shrimp and Beer

 This quick recipe will give you dinner in a hurry when you have last minute shopping to do.

• 2 lbs. shelled & deveined shrimp
• 4 Tbls. coconut oil
• 2 tsp. minced garlic
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1 tsp. cayenne pepper
• 1/2 tsp. crushed red pepper
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/2 cup Beer

Sauté garlic and herbs in coconut oil until garlic is slightly  browned. Add shrimp stirring constantly until shrimp are pink and done. Pour in beer, simmer 1-2 minutes. Serve and Enjoy !!

 

Dec. 23

Ham & Cheddar Strata

This make ahead can be served for dinner or breakfast.

• 8 oz. thinly sliced deli ham
• 3 cups reduced-fat (2%) milk
• 7 large eggs
• 2 Tbls. Dijon mustard
• 1 tsp. fresh thyme leaves, chopped
• Salt and pepper
• 1 loaf French bread (about 12 oz.), cut into 14-in. slices
• 8 oz. Cheddar cheese, shredded
• 1 Tbls. snipped fresh chives

Spray 2-quart baking dish with cooking spray. Line dish with ham. In large bowl, whisk together milk, eggs, mustard, thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well blended. Arrange half of bread slices, overlapping slightly, on bottom of prepared dish. Pour half of milk mixture over bread. Sprinkle with half of Cheddar. Repeat layering. Cover with plastic wrap and refrigerate at least 1 hour or up to overnight. Preheat oven to 350 degrees F. Remove plastic wrap and bake strata 50 to 55 minutes or until golden and knife inserted in center comes out clean. Let stand 5 minutes. Garnish with chives.

 

Dec. 24

Roast Turkey With Wine And Herbs

• 1 Turkey (12 To 14 Lbs.), cut into 7 pieces, leaving breast whole
• 1/4 Cup Olive Oil
• 1 Tablespoon Minced Fresh Sage, Divided
• 1 Tablespoon Minced Fresh Rosemary, Divided
• 1 Tablespoon Minced Fresh Thyme, Divided
• About 2 Tsp. Kosher Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 2 Cups White Wine, Divided
• 1/3 Cup Marsala wine
• 3 Tablespoons Red Currant Jelly

Preheat oven to 400. In a bowl, coat turkey with oil, 2 tsp. of each herb, 2 tsp. salt, and pepper; turn to coat. Pour 1 cup wine into a roasting pan. Add legs and wings. Roast 15 minutes, skin side down.  Turn legs and wings over; add thighs and breast to pan, skin side up. Pour in remaining wine. Roast 45 minutes to 1 hour, or until a thermometer inserted in thickest part of breast and thighs reads 160 and juices run clear. Transfer meat to a cutting board; tent with foil (any slight pinkness will fade as meat sits). Strain pan juices into a saucepan. Add marsala, jelly, and remaining herbs; bring to a boil. Reduce heat and simmer 3 minutes; season with salt. Spoon off fat. Pour juices into individual pitchers for serving if you like. Carve thighs and breast meat into chunks or slices and arrange on a platter with legs and wings. Garnish with herb sprigs if you like.

 

Dec. 25

Pork Roast with Horseradish and Herbs (serves 8)

1  2-pound lean boneless pork rib roast or loin roast, all visible fat removed

1 tsp. prepared horseradish

• 1/2 tsp. dried marjoram, crushed
• 1/2 tsp.  dried basil, crushed
• 1 tsp. dried oregano, crushed

   OR 2 tsp. Backyard Patch Butter N Cheese Herb Mix

Preheat oven to 350° F. Place pork roast in a shallow baking pan. Rub horseradish over the surface of meat. Set aside. In a small bowl, combine remaining ingredients. Sprinkle over roast. Place roast, uncovered, in oven.  Cook about 1 hour, or until a meat thermometer registers 160°F. Let stand 5 minutes. Slice to serve.