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New Year’s Eve Grazing Table

An abundant, joyful spread — made for sparkling toasts, several helpings, and the kind of company that makes midnight feel early.

Serves 6

Smoked Trout Dip

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Ingredients

  • 1 8-ounce package cream cheese
  • 1 8-ounce package smoked trout
  • 1 teaspoon dried dill
  • 1 teaspoon each lemon zest & lemon juice
  • 2 tablespoons minced fresh dill + more for garnish
  • Freshly ground black pepper

Procedure

  1. With a fork, mix all the ingredients together in a bowl. Do not overmix and leave some chunks. Garnish with more fresh dill.

Makes 30

Mini Meatballs

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Ingredients

  • 1/4 lb. ground beef
  • 1/4 lb. ground pork
  • 1 slices bread, about 2 oz. total, soaked in water to cover and squeezed dry
  • 1/4 cup minced yellow onion
  • 1 garlic clove, finely minced
  • 1 tablespoon finely minced fresh flat-leaf parsley
  • 1 large egg, lightly beaten
  • 1/2 sweet paprika
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

Procedure

  1. To make the meatballs, in a bowl, combine the beef, pork, soaked bread, onion, garlic, parsley, egg, paprika, nutmeg, salt and pepper. Knead with your hands until well mixed. Cover and refrigerate for 1 hour, as the mixture is easier to work with when cold.
  2. In a deep-fry pan over medium-high heat, pour in olive oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. While the oil is heating, form the meat mixture into 1-inch balls and dust them with flour, coating evenly
  3. Working in batches, slip the balls into the hot oil and fry until golden, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve immediately or keep warm in a 250˚F oven until ready to serve.

Makes about 24

Gougeres (French Cheese Puffs)

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Ingredients

  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 pound (1 stick) unsalted butter
  • 1 cup unbleached all-purpose flour (spoon and sweep)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Pinch of cayenne pepper
  • 4 large eggs
  • 1 1/2 cups grated Gruyere or Parmesan or a mix of the two

Procedure

  1. Preheat oven to 375 degrees F. Bring the milk, water, and butter to a boil. Meanwhile, whisk together the flour, salt, black pepper, and cayenne.
  2. Turn the heat to low and immediately add the dry ingredients. Using a wooden spoon, stir the mixture vigorously until the paste forms — it should form a cohesive mass and create a slight film on the bottom of the pan.
  3. Transfer the paste to a stand mixer and mix on medium speed just until no longer hot to the touch. (If making the gougeres by hand, let the paste cool in the pan.)
  4. Mix in the eggs one by one, making sure each one fully incorporates before the next addition. Mix in the cheese. (If making the gougeres by hand, use a wooden spoon to stir in the eggs vigorously, one by one.)
  5. Turn the mixer speed to medium-high and beat the batter until it’s smooth and stretchy.
  6. Use a small scoop, 2 spoons, or a piping bag to drop dollops of batter onto a parchment-lined sheet tray. Bake until golden brown, puffed, and hollow when tapped, about 20 minutes.

Makes about 20 pies

Fried Apple Hand Pie

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Ingredients

Pie Dough

  • 4 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups cold unsalted butter (3 sticks), cut into 1/2 inch cubes
  • 10 tablespoons ice water, plus more as needed

For Topping

  • 6 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon kosher salt

For the Filling

  • 4 tablespoons unsalted butter
  • 5 Granny Smith apples, peeled, cored and cut into 1/2 inch dice
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon grated nutmeg
  • Zest and juice of 1 lemon
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 4 tablespoons cornstarch
  • Oil, for frying

Procedure

  1. To make the Pie Dough: In a large bowl combine the flour, baking powder and salt. Add the butter and toss with the flour until each individual piece is well coated. Cut the butter into the flour by pressing the pieces between your fingers, flattening the cubes into 0lat pieces Continue to toss the butter through the flour, re-coating each pieces as it incorporated. Continue to work the mixture together until the pieces of butter are about the size of peas.
  2. Make a well in the center of the flour mixture. Add the ice water using a tossing motion with your hands to start to mix the two together. As it begins to become hydrated, you can start to use more of a kneading motion – but don’t overdo it: this will make the dough tough. Add more water about 1 tablespoon at a time, as needed until the dough is properly hydrated: it should be uniformly combined and hold together easily, but it won’t look totally smooth. See Note*
  3. Form the dough into two even disks. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes and up to 3 days.
  4. To make the Apple Filling: In a medium pot, melt the butter over medium heat. Add the apples, tossing to coat in the butter. Add the remaining ingredient except for the cornstarch and continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 3-4 minutes. Remove the apples to a baking sheet and spread them out to cool. Once cool, add back to a medium bowl and toss with the cornstarch. Set aside.
  5. To make the Hand Pies: On a lightly floured surface, roll out half of the dough to 1/4 inch thick. Use a 4 inch round cutter You’ll get about 10 pieces, you can re-roll any scrape to get a few more.
  6. Spoon 2 tablespoons filling into the center of each circle. (Note: If the filling is wet or syrupy, you can sort of drain the apples out of the juicy portion to get more solids than juice – reserve the juice for later). Brush the outside edge with cool water, then fold the circle in half to encase the filling. Press the edges firmly to seal, then crimp with a fork. Transfer to a parchment lined baking sheet, and refrigerate, uncovered.
  7. Repeat this process with the remaining dough and filling (you can save the scraps and re-roll them once). You’ll end up with about 4 pieces (maybe a few more if you had more dough left after round one). Refrigerate, uncovered, while you heat the oil.
  8. Pour 3-4 inches oil in a medium pot and begin to warm over medium heat. When the oil reaches 350 degrees F, you’re ready to fry (you can also test the temperature with a scrap piece of dough – it should immediately rise to the surface and slowly begin to brown). Line a baking sheet with a few layers of absorbent paper towels (or a clean kitchen towel you don’t mind getting oily).

Makes 8 small hand pies

Country Pâté and Cheese Hand Pies

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Ingredients

  • 2 sheets prepared pie crust dough
  • 6 ounces Pâté de Campagne, with aspic removed
  • 6 ounce mini brie wheels
  • 4 tablespoons all purpose flour, for dusting
  • 1 large egg, yolk and white separated
  • Pink peppercorns, for decoration
  • Parsley leaves, for decoration
  • Dill, for decoration

Procedure

  1. Preheat the oven to 450 degrees F and line baking trays with parchment paper.
  2. Slice Pâté de Campagne into 8 slices of equal thickness. Trim corners off of some of the larger slices if needed to fit better within the size of your bottom crust cookie cutter. Set aside for your hand pie assembly line.
  3. Trim off the top and bottom rinds of the cheese. Then, slice 8 rounds of similar thickness to the pâté slices. (Note: if using a very soft cheese, place the cheese into the freezer for about 10 minutes before slicing to firm it up and then use a knife dipped in hot water to make slicing easier.) Set aside for your hand pie assembly line.
  4. Beat the egg white to a homogeneous consistency and set aside for your hand pie assembly line.
  5. To assemble a hand pie, roll the pie dough to about 1/16th of an inch in thickness, using flour as needed to prevent sticking.
  6. Use a 3 1/2-inch round cookie cutter to cut a circle for the bottom. Use a 4-inch round cookie cutter to cut a circle for the top. Brush the smaller dough circle with egg white to help with sealing, then place 1 slice of Pâté de Campagne in the center, followed by 1 slice of the cheese. Place the larger dough circle on top and use a fork to crimp the edges shut. If desired, use the 3 1/2-inch round cookie cutter to trim the pie down to a neat circle again. Use a toothpick to poke a few small holes in the top. Place on the parchment-lined tray.
  7. Repeat for the remaining pâté and cheese slices, balling up the dough and re-rolling flat as needed.
  8. Beat the egg yolk into a homogenous mixture and brush a thin layer of egg yolk over all the pies. If desired, decorate with the pink peppercorns, parsley, and dill. Make sure to press the herbs onto the dough with as much contact as possible; this will prevent the herbs from shriveling in the oven. Place the pies in the freezer for 10 minutes.
  9. Bake the chilled pies for 20 minutes or until they are shiny and a rich golden brown. Allow to cool slightly before enjoying, or the filling will be piping hot!

Makes about 3 cups

Chicken Liver Paté

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Ingredients

  • 1-pound organic chicken livers
  • 2 cups whole milk
  • 1 tablespoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 large shallots, thinly sliced
  • 1 large clove garlic, smashed
  • 3 anchovy fillets
  • 1 tablespoon capers, minced
  • 5 fresh sage leaves
  • 2/3 cup dry white wine
  • 1/2 teaspoon lemon zest
  • 1/2 cup grated Parmesan or 1 grated hard-boiled egg (to keep it kosher)
  • Homemade Flatbread Crackers
  • Cornichon, sliced, for garnish

Procedure

  1. Trim any sinews from the livers and dry well with paper towels. Place trimmed livers in a large bowl with 2 cups milk and 1 tablespoon kosher salt. Place in the refrigerator for at least one hour, up to two hours.
  2. Remove livers from bowl to a paper towel lined baking tray and pat dry.
  3. Heat a large skillet over medium-high heat; melt the butter and olive oil. Sautee the shallots, garlic, anchovy, capers and sage until shallots are lightly browned, 6 minutes or so.
  4. Season the chicken livers with salt and pepper and add to the pan. Cook over high heat until browned, then add half the white wine (1/3 cup) and keep stirring with a wooden spoon, breaking up the livers as they start to cook through. When the wine is absorbed, add the second 1/3 cup of wine and repeat the process.
  5. Remove from heat, cool slightly and transfer to a food processor. Process until quite smooth, then add lemon zest and cheese and process again. Taste and add salt or pepper as desired.
  6. Serve warm or at room temperature, spread on flatbread crackers and garnished with sliced cornichon.

Herb Flatbread Crackers

Serves 8

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons rosemary, leaves minced
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 2 tablespoons olive oil
  • 1/4 - 1/2 cup cold water

Procedure

  1. Preheat the oven to 450 degrees. Pulse the flour, thyme, pepper, salt, sugar, and olive oil in the food processor until evenly distributed.
  2. Add 1/4 cup the water and pulse just until the dough starts to stick together (about 10 seconds). Add more water as needed to form a soft dough. Remove the dough, press together gently with your hands to form a single ball, and cut into four pieces. Let the dough rest for about ten minutes.
  3. Roll out each individual piece of dough as thin as you possibly can between 2 pieces of parchment paper. If the dough starts to shrink up, let it rest a little longer. You want the dough to get very, very thin. Once it’s rolled, place it on a piece of parchment paper and transfer to a baking sheet.
  4. Bake for 4-5 minutes but check periodically to make sure it’s not getting too brown – flip each cracker piece and bake another 4-5 minutes. Turn the oven off and let the crackers sit in the oven for 1-2 hours to really dry out and get crispy. Break into pieces.

Grazing Table Ideas

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Cooked Food

  • Mini Meatballs, Sausages
  • Seafood Dip in Bread Bowl
  • Cold Poached Shrimp
  • Smoked Fish

Assorted Vegetables

  • Rainbow Carrot, Cucumber, Radish, Celery, Green Beans, Cauliflower, Broccoli

Assorted Crackers

  • Toasts, Sliced Baguette, Grissini

Assorted Dips

  • Hummus, Ranch, French Onion

Assorted Meats

  • Cured Meats, Pate, Sliced Salami, Mortadella, Prosciutto, Chorizo

Assorted Cheeses

  • Goat, Brie, Cheddar, Gruyere, Mozzarella, Bocconcini, Ricotta

Fresh Fruit

  • Granny Smith, Apples, Blackberries, Blueberries, Strawberries, Oranges, Dark Grapes, Purple Grapes, Green Grapes

Dried Fruit

  • Apricots, Cranberries, Raisins, Figs, Dates

Miscellaneous

  • Small Croissants, mini muffins
  • Chunk Chocolates
  • Herb Garnishes, Kale, Parsley, Rosemary, Thyme Mustard, Whole Grain
  • Jams / Preserves
  • Mustards
  • Olives
  • Marinated Artichoke
  • Cornichon Pretzels
  • Nuts – Candied Nuts

Bonus Recipes:

NYE Dessert Parfait
Paloma Cocktail/Mocktail

Makes about 4 - 8 ounce servings

New Year’s Eve Dessert Parfaits

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Ingredients

  • ½ cup seedless raspberry preserves
  • 1 cup fresh raspberries
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons confectioners’ sugar
  • 4 tablespoons pomegranate juice
  • 1 large pound cake, diced into small cubes
  • ¼ cup Grand Marnier
  • 4 maraschino cherries with stems, patted dry, for garnish
  • Confetti sprinkles, for finishing

Procedure

  1. In a small bowl, combine the raspberry preserves with the raspberries; using a fork, gently stir and slightly mash the mixture until the whole raspberries and broken down just a bit yet still slightly chunky; set aside.
  2. Place the whipping cream into a medium bowl and whip with a hand mixer on medium-high until it becomes slightly thickened; sprinkle in the sugar and continue to whip, until the cream forms stiff peaks, fold in the pomegranate juice with a rubber spatula.
  3. Fill a quart-size ziplock bag with the whipped cream and place on a plate and into the refrigerator for 30 minutes.
  4. To assemble the parfaits, place your glasses in front of you in a row; to the bottom of each glass, add about a heaping ⅓ of a cup of the cubed pound cake; next, drizzle the pound cake with about 1 ½ teaspoons of Grand Marnier .
  5. Add 1 heaping tablespoon of the raspberry mixture over the pound cake, dolloping it over the center of the cake and allowing it run down the sides.
  6. Remove the whipped cream from the refrigerator and cut the corner of the bag with a scissor to create a dime-size opening. Pipe 3 to 4 tablespoons of the whipped cream over the raspberry mixture, piping it around the edges and making your way toward the center of the glass; next, repeat the layers once again beginning with the pound cake, then another 1 ½ teaspoon drizzle of Grand Marnier, followed by the raspberry mixture and finishing with a tall piping of the whipped cream.
  7. To garnish, add a maraschino cherry to the top, and sprinkle with some edible confetti sprinkles; keep the parfaits in the fridge until ready to serve, for up to 4 hours ahead.

Makes 4 Glasses

Paloma Mocktail

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Ingredients

  • 1 cup grapefruit juice
  • 4 tablespoon fresh lime juice
  • 4 tablespoon simple syrup
  • Sparkling water
  • Grapefruit slices, for garnish

For the Rim

  • ½ cup thin, runny honey

Rim Mixture

  • 12 tablespoons sparkling sugar
  • 3 tablespoons lime zest
  • 1 ½ tablespoons Tajin

Procedure

  1. Combine fresh grapefruit juice, lime juice, and simple syrup in a shaker. Add ice cubes to the shaker and shake well until chilled. Add honey to the rim of a glass and dip into the rim mixture.
  2. Strain the mixture into a glass Filled with ice. Top off with sparkling water. Garnish with a slice of grapefruit.

Note:
To make a spicy paloma, muddled ½ seeded jalapeno to your cocktail shaker.
To make an adult version, add 2 ounces tequila per glass.

Christmas Eve Dinner

Feast of the Seven Fishes

Rooted in Italian-American tradition, each dish honors a story passed down, shared across generations.

Christmas Cottage Poinsettia Luncheon Napkins, Set of 6

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Christmas Cottage Poinsettia Placemat, Set of 6

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Serves 4

Clams in White Wine sauce

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Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 pound fresh little neck clams
  • ½ cup dry white wine
  • Zest and juice of ½ lemon + extra cut into wedges, for serving
  • 2 tablespoons minced Italian parsley + extra for garnish
  • 1 ½ teaspoons kosher salt
  • Freshly ground black pepper
  • Chives
  • ¼ cup heavy cream
  • Loaf crusty Italian bread

Procedure

  1. Heat a medium-size saucepan over medium-low heat and add the olive oil and 1 tablespoon butter. Add the garlic and slowly to soften, but do not burn.
  2. After about 1 minute of cooking the garlic, add the clams, white wine, lemon zest and juice, parsley, salt and a few grinds of black pepper to the pan and stir to combine with the clams.
  3. Cover the saucepan, after about 4-5 minutes, remove the lid. All of the clams should be open, discard any that did not open.
  4. Remove from heat and add the remaining butter and cream. Stir into clams until melted and incorporated.
  5. Transfer the clams and sauce to a large shallow bowl. Garnish the plate with freshly chopped parsley and lemon wedges. Serve with crusty bread.

Makes about 25 small pieces

Crispy Cod Fritters

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Ingredients

  • ½ cup + 2 tablespoons unbleached all-purpose flour
  • 6 tablespoons coarse yellow cornmeal
  • 1 ½ tablespoons baking powder
  • 1 ½ tablespoons granulated sugar
  • 2 teaspoons Kosher salt
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon freshly grated nutmeg
  • 1/2 pound flaked, reconstituted salt cod
  • 2 large eggs, beaten
  • 2/3 cups whole milk
  • ¼ teaspoon Tabasco sauce
  • ½ small yellow onion, finely minced
  • 2 cloves minced garlic
  • 2 teaspoons fresh minced chives
  • 2 cups neutral high-heat oil, for frying

Procedure

  1. Set a wire rack on baking tray and line the wire rack with a few layers of paper towel.
  2. In a large bowl, combine dry ingredients, set aside.
  3. Pulse the salt cod in a food processor until it is finely shredded and place in a large bowl. Add the wet ingredients including the onion and garlic to the bowl with the salt cod. Add the wet ingredients to the dry ingredients, folding with a rubber spatula to combine and fold in the chives.
  4. Preheat your oven to 200˚F. Heat oil in a medium saucepan or deep fryer to about 350˚F. Use a small scoop or scant tablespoon and drop balls of batter into fryer.
  5. Fry batter by the scant tablespoon for 3 – 4 minutes or until golden brown. Use a spider or slotted spoon to move them to the prepared baking tray. Once you have a few batches, move the rack to the oven to keep them warm. Add each subsequent batch to the tray in the oven. When you’ve fried your last batch, place the fritters on a platter and serve immediately.

Makes 8 Servings

Crab Stuffed Mushrooms

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Ingredients

  • 1(6-ounce) can crab meat, drained
  • 4 scallions, thinly slived
  • ½ cup chopped flat-leaf parsley
  • 2 garlic cloves, finely minced
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon whole grain mustard
  • Zest and Juice of 1 lemon
  • ½ cup bread crumbs
  • 4 ounces cream cheese, softened
  • ½ cup freshly grated Parmesan, plus more for topping
  • Kosher salt and freshly ground black pepper
  • Pinch red pepper flakes
  • 1 pound small cremini mushrooms
  • 1 lemon sliced, for serving

Procedure

  1. Heat the oven to 375 degrees. In a large bowl, mix together the crab, scallions, parsley, garlic, Worcestershire sauce, mustard, lemon zest and juice, bread crumbs, cream cheese, Parmesan, 1 teaspoon each salt and black pepper and ½ teaspoon crushed red pepper. Be sure to incorporate the cream cheese into the mixture fully, using your hands to mix if necessary. Set aside.
  2. Clean the outside of the mushrooms with a damp paper towel. Using your hands, or a small spoon, gently remove the stems of each mushroom. Reserve stems for another purpose. Dab the inside of each mushroom with the paper towel to soak up excess moisture, if any.
  3. Fill each mushroom with a heaping teaspoon of the crab meat mixture and place on an ungreased, shallow baking dish or sheet pan. When each mushroom is filled, distribute extra crabmeat stuffing among the mushrooms. Dust the top of the mushrooms with more grated Parmesan, and bake for 18 minutes, until the tops of mushrooms are golden brown.
  4. Set the oven to broil and broil the mushrooms for 1 to 2 minutes, until the tops are starting to crisp. Remove from the oven and serve warm with lemon slices for squeezing.

Serves 6

Crispy Fried Calamari with Marinara 

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Ingredients

  • 1 pound frozen calamari tubes, thawed
  • Kosher salt
  • ½ cup whole milk
  • 1 ½ cups unbleached all-purpose ;lour
  • 1/3 cup cornstarch
  • ½ teaspoon baking powder
  • ¾ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • Neutral oil as needed
  • 1 lemon, cut into wedges to serve
  • 1 ½ cups Marinara sauce, for serving

Procedure

  1. Slice the calamari tubes into ¾-inch thick rings.
  2. In a medium bowl, stir 1 teaspoon Diamond Crystal kosher salt in ½ cup milk. Add the calamari rings to the milk mixture and refrigerate for 30 minutes.
  3. In a large bowl, whisk together the flour, cornstarch, baking powder, oregano, black pepper, and cayenne.
  4. Prepare a large colander and set it on top of a large bowl. Using a pair of tongs, take a portion of the calamari rings (about ½ of them) shake off excess milk and toss the calamari in the flour mixture. Toss the calamari to coat evenly. Put the coated calamari in the colander. Repeat with the rest of the calamari.
  5. Turn your oven on a low 150 degrees F. Prepare a large sheet pan and set a wire rack on top. Top the wire rack with paper towel.
  6. Heat 4 inches of oil in a medium saucepot to between 350 and 365 degrees F. To test your oil, drop one calamari ring, many bubbles will form around it and the calamari will begin to float.
  7. Once your oil is ready, using a pair of tongs, gently add some of the calamari in and fry for about 3 minutes or until golden brown. Remove the calamari from the oil and arrange it on the paper towel on top of your prepared wire rack. Immediately season with kosher salt, then transfer to your warm oven to keep warm while you work on the rest. Repeat until you have fried all the calamari.
  8. Transfer the fried calamari to a serving plate and finish with a squeeze of lemon juice and marinara.

Makes 8 large biscuits

Cathead Biscuits 

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Ingredients

  • 4 cups self-rising flour (such as White Lily)
  • 2 teaspoons kosher salt
  • 3 tablespoons lard , bacon fat or shortening, at room temperature
  • 1 ¾ cups buttermilk, or as needed
  • ¼ cup melted butter , for brushing

Procedure

  1. Preheat an oven to 450 degrees F˚. Grease an 8-inch cake pan.
  2. Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the four where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
  3. Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
  4. Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
  5. Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

Smoked Trout Dip

Serves 6

Ingredients

  • 1 8-ounce package cream cheese
  • 1 8-ounce package smoked trout
  • 1 teaspoon dried dill
  • 1 teaspoon each lemon zest & lemon juice
  • 2 tablespoons minced fresh dill + more for garnish
  • Freshly ground black pepper

Procedure

  1. With a fork, mix all the ingredients together in a bowl. Do not overmix and leave some chunks. Garnish with more fresh dill.

Serves 6

Pan-Roasted Halibut with Pistachio Herb Crust

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Ingredients

  • 6 – 5 ounce halibut filets
  • 1 cup fresh Italian parsley, roughly chopped
  • 1 cup arugula, roughly chopped
  • 3 tablespoons olive oil
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt + extra for seasoning
  • ¾ cup shelled pistachios
  • Zest of 1 large lemon
  • 1 lemon cut into wedges, for serving

Procedure

  1. Line a sheet pan with parchment paper and set aside.
  2. Place the parsley and arugula in a food processor with the olive oil, salt, black pepper and pulse to form a paste.
  3. Add the lemon zest and the pistachio and pulse to form a slightly coarse paste.
  4. Cut six pieces of parchment paper to the same size as the "top" of the halibut filets. Place the parchment on a sheet pan and spread them with the pistachio paste, using an offset spatula to form a layer around 1/8-inch thick. Transfer the pan to the freezer for 10 minutes to firm up the topping. Preheat oven to 400˚F.
  5. Season the halibut filets with salt, then lay the crust on top of each filet and peel off the parchment paper.
  6. Place the halibut on the prepared parchment lined sheet pan. Roast for 10-12 minutes, until the fish is cooked through and the crust is browning around the edges. Serve immediately.

Makes 4 Servings

Shrimp Scampi

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Ingredients

  • 2 tablespoons olive oil
  • 4 tablespoons cold, unsalted butter
  • 3 garlic cloves, peeled, slivered
  • ¼ teaspoon red pepper flakes
  • ½ cup dry white wine
  • ¼ cup seafood stock
  • ½ teaspoon Kosher salt
  • 1 pound large (16-20 count) raw shrimp, shelled and deveined, keep the tail on for attractive presentation
  • 2 tablespoons Italian parsley, finely chopped
  • 2 tablespoons lemon juice
  • Fresh ground black pepper, to taste

Procedure

  1. Heat a large sauté pan over medium high heat. Add 3 tablespoons of the butter and olive oil, heat until butter is melted and beginning to bubble, add the garlic and red pepper flakes, cook for 1 minute or until the garlic is aromatic.
  2. Add the wine, shrimp stock and salt and cook for 4 minutes until reduced by half. Add the shrimp and cook stirring occasionally until shrimp is nearly cooked through, about 5 to 6 minutes.
  3. Add the parsley, lemon juice and cook 1 to 2 minutes more. Add black pepper to taste.
  4. Serve with Spaghetti Aglio e Olio.

Spaghetti Aglio e Olio

Serves 4

Ingredients

  • 1-pound uncooked spaghetti
  • ½ cup olive oil
  • 6 cloves garlic, thinly sliced
  • ¼ teaspoon red pepper flakes, or to taste
  • salt and freshly ground black pepper to taste
  • ¼ cup chopped fresh Italian parsley
  • 1 cup finely grated Parmigiano-Reggiano cheese
  • 1 tablespoon unsalted butter, optional

Procedure

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring2. 3. 4. occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
  2. While the pasta is cooking, combine olive oil and garlic in a cold skillet.
  3. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Stir red pepper flakes, salt, and black pepper into pasta.
  4. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
  5. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Note: It's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese.

Christmas Brunch

The best gifts aren’t always wrapped. Some are plated, passed around, and remembered for years to come.

Christmas Prairie-Village Placemat, Set of 6

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Makes 60 mini croissants

Mini Croissants

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Ingredients

  • 7 teaspoon instant yeast
  • 1/3 cup water, at room temperature
  • 4 cups cake flour
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 1 cup whole milk, at room temperature
  • 1 cup unsalted butter, European-style is preferred, cool but not hard
  • 1 egg, beaten
  • 1 tablespoon water

Procedure

  1. In a small bowl, gently stir together the water and the yeast. Set aside for 5 minutes. In the bowl of a stand mixer, stir together the flour, sugar, and salt. Fit the mixer with the dough hook attachment, and add the milk and the yeast mixture. Mix on medium-low speed just until the ingredients form a ball.
  2. Transfer the dough to a lightly-floured work surface. Knead for about 5 minutes, until the dough is smooth and a bit firm.
  3. Grease a large bowl with nonstick cooking spray, and place the ball of dough inside. Cover in plastic wrap and let rise for one hour at room temperature, then transfer to the refrigerator to rise for another 30 minutes.
  4. Lightly dust a work surface with flour. Roll the dough out to a rectangle roughly 9 by 15 inches (23 by 38 cm). Let the dough rest for 5 minutes.
  5. While the dough is resting, form the butter into a flat rectangle roughly 5 by 7 inches (8 by 12 cm). If your butter comes in sticks, cut each into 4 long strips, then place them on their sides, long sides touching. Place them between two sheets of wax paper and roll them together. If the butter becomes too warm, chill for several minutes before continuing.
  6. Facing one short end of the bread dough, place the rectangle of butter on the third of the dough closest to you. Bring the third of the dough furthest from you down into the middle, then bring the lower third with the butter and fold it up on top, as if you were folding a business letter. Press the sides and seam to seal, then roll the dough lengthwise into a rectangle roughly 10 inches by 14 inches (25 by 35 cm). Fold it in thirds again. Cover loosely with plastic wrap and chill uncovered in the refrigerator for 10 minutes.
  7. Repeat the rolling and folding again, then chill the dough another ten minutes. Repeat the rolling and folding for a fourth time. Dust the dough with flour, then wrap in plastic wrap and place inside a gallon-size zip-top plastic bag, and refrigerate for 24 hours.
  8. Remove the dough from the refrigerator and its wrappings. Divide the dough in half. Rewrap one half and return it to the refrigerator. Roll the remaining half of the dough to a rectangle 12 inches by 15 inches (30 by 38 cm). Trim all sides so that the edges are straight.
  9. Using a sharp chef's knife or pizza cutter, cut the dough in half lengthwise, then cut each half in half, so you have four strips. Cut each strip into triangles that are 3 inches from tip to base and 5 inches across at the base. The triangles will alternate base and tip along the length of the dough.
  10. When all triangles are cut, roll them into crescents, starting with the base, and rolling toward the tip.
  11. Line two baking sheets with silicone baking mats. Arrange each croissant so that the point is on the bottom of each roll.
  12. Beat the egg with the tablespoon of water. Use a pastry brush to gently brush each croissant with the egg mixture. Set the baking sheets aside to let the croissants rise, uncovered, for 2 hours. Repeat with the second half of the dough in the refrigerator
  13. Twenty minutes before baking, preheat your oven to 400 degrees F (220 degrees C). Bake the croissants for 10 to 15 minutes, until golden brown all over. Cool on a wire rack, and serve warm or at room temperature.

Makes 12 danish

Mini Cherry Danish

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Ingredients

Pastries

  • 2 sheets frozen puff pastry sheets, thawed according to package directions
  • 8 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling

Egg Wash

  • 1 large egg, room temperature
  • 1 tablespoon water

Topping

  • confectioners' sugar, for dusting

Procedure

  1. Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper and set aside.
  2. Lay the puff pastry sheets on a lightly floured surface, and cut each sheet into 6 equal-sized rectangles. You will have a total of 12 rectangles, about 4 1/2 x3 inches in size.
  3. Arrange the puff pastries evenly onto the lined baking sheets, leaving about 1 inch between each pastry.
  4. Use a fork to poke a few holes into the middle of the pastry sheet. Be sure to leave about a 1/2-inch perimeter around the edge. This will allow the outside border to puff up while the center stays low and holds the filling.
  5. In a medium bowl stir together the cream cheese, sugar, and almond extract until fully combined.
  6. Spread 1 heaping tablespoon of the cream cheese mixture onto the center of each puff pastry.
  7. Top the cream cheese mixture with 2 heaping tablespoons of cherry pie filling. In a small bowl, whisk the egg and water together. Brush onto the outside edges of the pastry
  8. Bake for 15-18 minutes, or until golden. Remove from oven and dust with confectioners' sugar. Set aside to cool slightly before serving.

Yields 8 to 10 servings

Lemon Pound Cake

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Ingredients

  • 1/2 cup unsalted butter, at room temperature, plus additional for greasing pan
  • 2 cups all-purpose @lour, plus additional for pan
  • 1 1/4 cups sugar
  • 4 teaspoons grated lemon zest
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup sour cream
  • 1/2 cup confectioners' sugar
  • 1/2 cup fresh lemon juice

Procedure

  1. Preheat the oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
  2. Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.
  3. Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.

Makes 12

Cornbread Muffins

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Ingredients

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups cornmeal
  • 1/4 cup plus 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 1/4 teaspoons kosher salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 2 cups fresh corn kernels (from about 2 cobs), divided
  • 2 large eggs plus 1 large egg yolk
  • 3/4 cup sour cream
  • 2/3 cup milk
  • 1/2 cup (1 stick) melted unsalted butter, cooled
  • Flaky salt

Procedure

  1. Preheat oven to 400 degrees F. Generously coat a standard 12-cup muffin pan with nonstick spray.
  2. Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1. cups corn.
  3. Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.
  4. Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined.
  5. Divide batter among prepared muffin cups. Top with remaining 1/2 cup corn, then sprinkle with flaky salt.
  6. Bake muffins, rotating pan halfway through, until tops are golden brown, and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan.
  7. Transfer muffins to a wire rack and eat while warm or let cool completely. Serve toasted and buttered with Macerated Berries with Mint.
  8. Muffins can be made 1 day ahead. Store in an airtight container at room temperature.

Makes 12 - 15 waffles

Buttermilk Waffles

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Ingredients

  • 4 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 3 tablespoons baking soda
  • 3 cups buttermilk
  • 4 large eggs, separated
  • 1 stick unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • Neutral oil or clarified butter for brushing waffle pan

Procedure

  1. Mix dry ingredients in a medium bowl. In a smaller bowl, mix buttermilk and egg yolks. Stir in vanilla and butter.
  2. Pre-heat waffle pan.
  3. Stir wet ingredients into dry ingredients, working out the lumps.
  4. In a separate bowl, use an electric mixer to whisk egg whites into stiff peaks. Gently fold the whites into the batter.
  5. Brush a thin coating of oil onto waffle iron. Pour batter into waffle iron (for a standard, 6” round waffle iron, you will need about 3/4 cup batter) and cook for 3 to 5 minutes. A good amount of steam will rise from the waffle iron. When the steam dies down, it’s a good sign that the waffles are done.
  6. Remove the waffles and check to make sure they are golden brown and crispy.

Makes 12

Buttermilk Biscuits

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Ingredients

  • 2 1/2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 1/4 teaspoon baking soda
  • 3 1/2 cups all-purpose flour, plus more for surface
  • 1 cup (2 sticks) chilled unsalted butter, cut into .-inch pieces, plus more, melted, for brushing
  • 1/2 - 1 cup chilled buttermilk

Procedure

  1. Preheat oven to 425 degrees. Pulse baking powder, salt, sugar, baking soda, and 3 1/2 cups flour in a food processor to combine. Add chilled butter and pulse until largest pieces of butter are the size of a pea. Transfer to a large bowl and gradually drizzle buttermilk over top adding a little at a time, tossing with a fork as you go to incorporate. Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1 - inch thick square.
  2. Using a knife or bench scraper, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1 1/4 inch -thick rectangle and trim a thin border around sides of dough to create clean edges. Cut into a 4x3 grid to make 12 biscuits.
  3. If you prefer a traditional round biscuit, cut the dough with a floured 3-inch or smaller biscuit cutter. Do not use a glass or twist the cutter as you cut, cut straight down. Transfer to a parchment-lined baking sheet, spacing 2" apart; refrigerate for up to 10 minutes.
  4. Brush tops of biscuits with melted butter and place in oven. (You can sprinkle them with sugar if you would like a sweeter biscuit.)
  5. Bake biscuits until deep golden brown on bottom and golden on top, 20-25 minutes. You can sprinkle them with sugar if you would like a sweet-ish biscuit.

Optional: To keep the sides of a biscuit tender, set the biscuits on the baking sheet
and make sure the sides are touching. As they bake, they will cling to each other,
rising bigger and taller AND their sides will be soft rather than crisp.

Yield: 1 - 2 servings

Boiled Eggs

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Ingredients

  • 1 large egg, room temperature
  • Water
  • 1 teaspoon salt
  • 1 slice toasted bread

Timing Chart

  • 3 1/2 minutes - White is barely set and the yolk is still runny - Soft Cooked Egg
  • 5 minutes - Whites are firm and yolk is runny - Firm Soft Cooked Egg
  • 7 minutes - Whites firm - Jammy medium-cooked, soft yolk
  • 10 - 12 minutes - Creamy hard cooked egg
  • 15 minutes - Hard cooked egg with a green rim around yolk. NOT DESIRED

Procedure

  1. Fill a small pot with enough water to cover the eggs, stir in salt. Carefully lower eggs into water with a slotted spoon and bring to a boil.
  2. Reduce heat to a low simmer and cook to desired texture.
  3. See TIMING CHART ABOVE.
  4. Remove eggs with a slotted spoon to a bowl and immediately run cold water over the eggs to stop the cooking.

If using an egg cup, gently cut off top. Eat the egg from the shell with a small
spoon.

NOTES:

  • Older eggs are easier to peel
  • Do not add vinegar to water
  • You could use salt to help the egg whites coagulate faster
  • Warm refrigerated eggs in hot tap water before boiling to prevent cracking
  • Avoid overcooking eggs or green layer will form

Makes 9 6-inch pancakes; or 16 4-inch ones

Best Buttermilk Pancakes

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Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt, or slightly less table salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made these pancakes with and without the butter mixed in, and can say with confidence they work either way. They’re just richer with it, of course.)
  • 1 cup blueberries, fresh or frozen and thawed (optional)

Procedure

  1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
  2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
  3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
  4. Repeat with the remaining batter. You can keep the finished pancakes on a heatproof plate in the oven at 175°F. Serve warm.

Breakfast Charcuterie Board Ideas

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  • Pancakes
  • Small croissants
  • Greek Yogurt
  • Granola, Berries
  • Honey
  • Apricot Jams
  • Toasted Whole Grain Bread
  • Biscuits
  • Belgian waffles
  • Toasted Corn Muffins
  • Mini Muffins
  • Sliced Cheddar
  • Prosciutto
  • Bacon, Breakfast Sausage
  • Hard-boiled egg halves
  • Orange Wedges
  • Grapefruit slices

Makes 24 minis

Smoked Salmon & Feta Mini Quiche

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Ingredients

  • 2 prepared 10-inch pie crusts
  • 1 small yellow onion, finely diced
  • 1/4 cup olive oil
  • ¾ cup heavy cream
  • 1 ½ cups sour cream
  • 10 eggs
  • 1/2 teaspoon nutmeg
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 scallions, thinly sliced
  • 8 ounces smoked salmon - cut into small dice
  • 1/2 cup cheddar cheese – grated
  • ½ cup feta, crumbled
  • 2 sprigs fresh dill, roughly chopped

Procedure

  1. Cut the rolled pie crust sheets with a 3 ½-inch cookie cutter and line 24 mini tins with cut crusts. Refrigerate dough while you prepare the Gilling.
  2. Position a rack in the lower third of an oven and preheat to 400°F.
  3. Sauté the onions in the olive oil 12 minutes, occasionally stirring. Remove from heat to a small bowl and let cool.
  4. Mix the heavy cream and sour cream in a medium bowl. Whisk in the eggs, nutmeg, salt and pepper and combine to form a batter, fold in the scallions, onions and remaining ingredients.
  5. Use a 1/8 cup measuring cup to scoop the batter into the prepared mini crusts and sprinkle with dill, place the muffin pan on a sheet pan and place in the oven.
  6. Bake until puffed and golden, about 25 to 30 minutes. Remove from the oven and cool slightly on a wire rack before removing and serving.

Monkey Bread with Caramelized Onion, Poppy Seed and Gruyere

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Ingredients

  • 6 tablespoons unsalted butter , melted + extra for the pan
  • 2 tablespoons olive oil
  • 4 cups thinly sliced onions
  • 3 cloves garlic, finely minced
  • 2 teaspoons chopped fresh thyme leaves
  • ½ teaspoon kosher salt
  • ½ cup poppy seeds
  • 2 can Buttermilk Biscuits, such as Pillsbury
  • 1 ½ cup shredded Gruyère cheese
  • 1 cup shredded cheddar

Procedure

  1. Heat oven to 350°F. Butter a 12-cup bundt pan or 9 x 5-inch loaf pan.
  2. In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add the onions and garlic and cook for 5 – 6 minutes stirring occasionally, until onions are golden brown. Stir in thyme and salt. Turn the heat to low and continue to cook until the onions are meltingly soft and evenly golden brown. Remove from heat and set aside to cool slightly.
  3. Meanwhile, separate dough into 8 biscuits; cut each biscuit into 4 pieces, and roll the pieces into small balls. Place the poppy seeds into a shallow bowl. Drop the balls into the melted butter , then into the poppy seeds, turning to coat evenly. Place a layer of poppy coated balls in the bottom of the prepared bundt pan. Combine the Gruyère and cheddar in a small bowl, then sprinkle bread a thin layer of cheese mixture and a thin layer of caramelized onion. Continue the process until you have used all the ingredients, if there is any melted butter remaining, pour over the completed bread before baking.
  4. Bake 25 to 35 minutes or until golden brown and biscuits are no longer doughy in center.

Note: Bread can be stored at room temperature for 2 days and in the refrigerator for up to 1 week.

Bonus Recipe:

Homemade Muffins

Makes 24 mini muffins

Citrus Poppy Seed Muffins

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Ingredients

  • 2 1/3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3 Tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) salted butter, melted
  • 6 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1/4 cup fresh orange juice
  • Zest of 1 orange
  • 2 large eggs, at room temperature
  • 1/2 cup Greek yogurt, at room temperature
  • 1/4 cup milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • Coarse sugar, for sprinkling

Procedure

  1. Preheat oven to 400°F . Spray a 24 muffin pan with nonstick spray, set aside.
  2. In a large bowl, whisk the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed, set aside.
  3. In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt, milk, and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not over-mix. The batter is thick. Spoon the thick batter into the muffin tins, filling them all the way to the top.
  4. Sprinkle each with coarse sugar. Bake for 13 - 17 minutes, until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes.

Chocolate Pecan Crumb Muffins

Makes 24 Muffins

Ingredients

  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 2/3 cup whole milk
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2/3 cups granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup bittersweet chocolate chops
  • ½ cup pecans, toasted, roughly chopped

Crumb Topping

  • ½ cup instant oats
  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons granulated white sugar
  • 2 tablespoons light brown sugar
  • ¼ teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons softened butter

Procedure

  1. Preheat oven to 375 degrees F and place oven rack in the center of the oven. Line a 12-cup muffin pan with paper liners.
  2. Whisk together the eggs, milk, and vanilla extract in a large bowl.
  3. In another large bowl whisk together the flour, sugar, baking powder, and salt. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined. Stir in the cranberry sauce and walnuts, (Do not over mix or you will have tough muffins.) Evenly fill the muffin cups with the batter, using an ice cream scoop.
  4. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake for about 14 - 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan.

Notes: Muffins stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator and heat in a low oven, if desired.

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