Holiday Berry Meringue Wreath

Holiday Berry Meringue Wreath

This edible wreath is almost too pretty to eat (but seriously, you should dive in — it’s delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.

Level: Easy

Total: 3 hr 45 min (includes cooling time)

Active: 45 min

Yield: 10 to 12 servings

Ingredients

Wreath:

8 large egg whites, at room temperature

1 teaspoon cream of tartar

1/2 teaspoon fine salt

3 1/2 cups confectioners’ sugar

 

Whipped Cream:

1 cup heavy cream

Cranberry Sauce:

One 10-ounce bag fresh or frozen cranberries, thawed and drained if frozen

1/3 cup granulated sugar, plus more to taste

Juice of 1/2 lemon

4 cups fresh raspberries

1/2 cup pomegranate seeds

Leaves from 1 bunch fresh mint

Directions

 

1. Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.

2. For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners’ sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes. 

3. Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely. 

4. Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.  

5. Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.


Holiday Berry Meringue Wreath
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Holiday Berry Meringue Wreath
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Ingredients
One 10-ounce bag fresh or frozen cranberries, thawed and drained if frozen
Servings:
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Classic Pork Crown Roast

Classic Pork Crown Roast

This classic crown roast of pork is sure to wow family and friends at your next holiday gathering. We seasoned the pork overnight with salt, pepper and aromatic spices such as fennel, juniper, bay and allspice, for the most tender and juicy roasted meat. Glazed apples and onions serve as a sweet and tangy counterpoint. 

Level: Intermediate

Total: 10 hr 40 min 

(includes resting time)

Active: 45 min

Yield: 16 to 18 servings

Ingredients:

One 16- to 18-bone crown roast of pork (about 10 pounds) (see Cook’s Note)

Kosher salt and freshly ground black pepper

2 teaspoons fennel seeds

1 teaspoon whole allspice

1 teaspoon whole black peppercorns

1/2 teaspoon juniper berries

1 small bay leaf

1/4 cup olive oil

1/2 cup granulated sugar

 

1 tablespoon chopped fresh sage

1 teaspoon fresh thyme leaves, chopped

6 Granny Smith apples, peeled, cored and cut into 8 wedges each

2 large red onions, peeled and cut into 8 wedges each

1 stick (8 tablespoons) unsalted butter, melted

1 cup dry white wine

2 cups apple cider

Directions

1. Put the pork on a rimmed baking sheet and sprinkle all over with 1 tablespoon salt and several grinds of pepper; set aside.

2. Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about 5 minutes.

3. Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and 1 tablespoon salt and process until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least 8 hours and up to 24 hours.

4. When ready to cook the pork, preheat the oven to 450 degrees F.

5. Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another 1 1/2 hours.

6. Meanwhile, combine the sugar, sage, thyme, apples, onions and 6 tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about 3 minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture.

7. Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened and glossy, about 8 minutes; you should have about 1/3 cup of glaze. Swirl in the remaining 2 tablespoons butter and set aside.

8. Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for 5 minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another 5 minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.

Cook’s Note

A crown roast is made up of 2 to 3 racks of bone-on pork loin that a butcher ties together end to end to create a large round roast. Make sure to order the roast from your local butcher a couple of days in advance so they have time to get the right size racks, clean the meat from the tips of the bones (called Frenching) and tie them together securely so it cooks evenly.

Classic Pork Crown Roast
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Classic Pork Crown Roast
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Ingredients
Servings:
Recipe Notes
Level: Intermediate

Total: 10 hr 40 min 

(includes resting time)

Active: 45 min

Yield: 16 to 18 servings

Ingredients:

One 16- to 18-bone crown roast of pork (about 10 pounds) (see Cook’s Note)

Kosher salt and freshly ground black pepper

2 teaspoons fennel seeds

1 teaspoon whole allspice

1 teaspoon whole black peppercorns

1/2 teaspoon juniper berries

1 small bay leaf

1/4 cup olive oil

1/2 cup granulated sugar

 

1 tablespoon chopped fresh sage

1 teaspoon fresh thyme leaves, chopped

6 Granny Smith apples, peeled, cored and cut into 8 wedges each

2 large red onions, peeled and cut into 8 wedges each

1 stick (8 tablespoons) unsalted butter, melted

1 cup dry white wine

2 cups apple cider

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Halloween Strawberry Shortcake Skull Cake

Halloween Strawberry Shortcake Skull Cake

We topped elegant strawberry shortcake with a ghoulish white chocolate skull in this spectacular Halloween dessert. Pour over the hot strawberry sauce to reveal the surprise inside!

Level: Intermediate

Total: 2 hr 45 min (includes chilling and cooling times)

Active: 1 hr 10 min

Yield: 4 to 6 servings

Ingredients

Chocolate Skull:

4 ounces white chocolate melting wafers

1 tablespoon unrefined coconut oil

4 ounces strawberries, sliced

Cake and Filling:

Nonstick cooking spray, for the pan

1 1/2 cups all-purpose flour (see Cook’s Note)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

1/2 cup sour cream

8 ounces strawberries, sliced

2 teaspoons granulated sugar

2 cups sweetened whipped cream

Strawberry White Chocolate Sauce:

8 ounces strawberries, finely chopped

2 tablespoons granulated sugar

1 1/2 teaspoons lemon juice

1 1/2 teaspoons pure vanilla extract

1/2 cup heavy cream

3 ounces red candy melting wafers

Directions

 

1. For the chocolate skull: Add the white chocolate melting wafers and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes.

2. Pour the chocolate mixture into the front and back cavities of a 2-part medium plastic skull mold (3-by-4-by-4-inch) and tilt to swirl the chocolate around until coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess and freeze until the chocolate is set, about 5 minutes.  

3. Reheat the melted chocolate, if needed, and brush the sides of the mold cavities with a second layer. Freeze until set, about 5 minutes. 

4. Carefully unmold the skull halves and fill one with the sliced strawberries. Microwave the melted chocolate again until smooth, about 30 seconds. Use the melted chocolate as glue to carefully attach the skull halves. Refrigerate until ready to serve. 

5. For the cake and filling: Preheat the oven to 350 degrees F. Coat a 6-inch round cake pan with 3-inch sides with nonstick spray. Line the bottom of the pan with parchment and spray the paper. 

6. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.  

7. Beat the butter in a large bowl with an electric mixer on medium speed until pale yellow, about 2 minutes. Add the confectioners’ sugar and beat on low just to incorporate, then beat on high until light and fluffy, 3 to 4 minutes. Add the vanilla and egg, scraping down the sides and bottom of the bowl, and continue to beat until creamy, about 2 minutes (the mixture will look curdled, but will come back together after everything is combined). With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients. 

8. Scrape the batter into the prepared pan and smooth the top. 

9. Bake until golden on top and a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes, then run a knife around the edge of the pan, turn the cake out onto the rack, remove the parchment and cool completely.  

10. Meanwhile toss the sliced strawberries and granulated sugar in a medium bowl. Set aside for at least 30 minutes to allow the strawberries to release their juices. 

11. Cut the cake into 3 layers with a long serrated knife. Place a cake layer on a cake stand and top with half of the strawberries. Spread 3/4 cup of the whipped cream on top. Repeat with another cake layer, the remaining strawberries and 3/4 cup whipped cream. Top with the final cake layer and remaining 1/2 cup whipped cream. Position the skull in the center of the whipped cream.

12. For the strawberry white chocolate sauce: Add the strawberries and granulated sugar to a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries have broken down and thickened slightly, 10 to 15 minutes. Remove from the heat and stir in the lemon juice and vanilla. Strain the mixture through a fine-mesh sieve and return the liquid to the saucepan (discard the solids). Add the cream and red candy melting wafers to the sauce and heat over medium heat, whisking constantly, until melted and hot, 10 to 15 minutes. 

13. When ready to serve, pour the hot sauce over the center of the chocolate skull.

 

 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


Halloween Strawberry Shortcake Skull Cake
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Halloween Strawberry Shortcake Skull Cake
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Ingredients
Chocolate Skull:
Cake and Filling:
Strawberry White Chocolate Sauce:
Servings:
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Tandoori Salmon

Tandoori Salmon

In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.

 

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 20 MINS

COOK TIME: 0 HOURS 25 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

FOR THE QUICK PICKLED ONIONS
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
1 large red onion, thinly sliced
FOR THE SALMON
1 large clove garlic, minced
2 tsp. minced fresh ginger
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
Pinch ground cloves
1 1/4 c. plain low-fat yogurt
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
1 (2 1/4-lb.) skin-on salmon fillet
Cilantro sprigs, for serving

DIRECTIONS

1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.

2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.

3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.

4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.

Serve salmon with cilantro, pickled onions, and lemon wedges.


Tandoori Salmon
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Rosemary Mustard Pork With Peaches

Rosemary Mustard Pork With Peaches

Level: Easy

Inactive: 8 hr

Total: 8 hr 45 min

Cook: 20 min

Prep: 25 min

Yield: 12 servings

Ingredients

Two 16-ounce containers strawberries

Two 6-ounce containers blueberries

One 6-ounce container blackberries

3/4 cup granulated sugar

1/2 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

Pinch kosher salt

 

One 8-ounce package cream cheese

2 cups heavy cream

1/2 teaspoon pure vanilla extract

1 prepared angel food cake (about 12 ounces)

Confectioners’ sugar, for garnish, optional

1 1/2 tablespoons apple jelly or apricot preserves, for garnish, optional

Directions

1. Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.

2. Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.

3. To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners’ sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.


Rosemary Mustard Pork With Peaches
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Rosemary Mustard Pork With Peaches
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