Rachael Ray's Big Orange Book (73 page)

Spoon the potatoes onto the meat, and cover the potatoes with the cheese. Bake uncovered for 5 minutes to melt the cheese.

SERVES 4

For dessert, combine the applesauce and cranberry sauce and warm in the microwave or in a small pot over low heat. Season with the cinnamon and orange zest. For each sundae, place a little cran-applesauce in the bottom of a sundae dish, top with 2 scoops of ice cream, drizzle with more sauce, and top with whipped cream. Garnish with the chopped pecans.

Holiday Menu in 30

HOLIDAY MENU IN 30

•
BUTTERNUT SQUASH RISOTTO

•
ROASTED BROCCOLINI AND BEANS

• HERB-APRICOT CHICKEN

• CHOCOLATE HAZELNUT TART

Between mid-November and the first week of the New Year we all gather and entertain family and friends in a seemingly endless stream—and sometimes these get-togethers can sneak up on us. This menu is fancy, fabulous, and a necessity for any holiday menu arsenal!

SERVES 6

Bring the stock and 1 cup water to a simmer in a sauce pot, then reduce the heat to low and keep warm.

Heat the EVOO in a medium skillet over medium-high heat. When the oil ripples, add the onions and garlic and cook for 2 to 3 minutes to soften. Add the rice and toast for 2 to 3 minutes more. Add the wine and let it cook off completely, stirring occasionally, 2 to 3 minutes. Start ladling in the stock, a couple of ladles at a time, allowing the stock to be absorbed by the rice before each addition and stirring frequently. The risotto will take about 18 minutes to cook, total, from the first addition of liquid.

While the risotto is cooking, defrost the squash in your microwave (place it in a dish to collect any liquids) for about 7 minutes on the defrost setting. Stir the defrosted squash into the risotto for the last 3 minutes of cooking time. Season the risotto with nutmeg and salt and pepper. In the last minute of cooking time, stir in the butter, sage, and cheese. Serve.

SERVES 6

Heat the oven to 425°F. Arrange the broccolini and beans on a rimmed baking sheet. Scatter the garlic around. Drizzle the EVOO over the vegetables and toss to coat; season with salt and pepper. Roast the vegetables for 15 to 18 minutes, until nutty and crispy at the edges. Check once halfway through the roasting and turn the veggies if they are getting too dark.

SERVES 6

In a large skillet with high sides, heat the EVOO, 3 turns of the pan, over medium-high heat. Season the chicken liberally with salt and pepper. When the oil ripples, add the chicken and brown it on both sides, 7 to 8 minutes total. Add the balsamic vinegar and stir for 30 seconds, then add the stock, apricots, and thyme. Sprinkle in the sugar and stir to combine. Reduce the heat to medium-low, cover the pan, and simmer for 10 minutes. Take the lid off, stir the chicken and apricots, and add the parsley, chives, and lemon zest and juice. Turn off the heat, let stand for a couple of minutes, and serve.

SERVES 6

Whip the cream with a whisk or electric beater until soft peaks form. Whisk in the liqueur. Slather the cream over the tart and use a vegetable peeler to shave chocolate curls on top as garnish. Serve.

HOLIDAYS IN 60-ISH MINUTES

• OLIVE AND GARLIC SOFT CHEESE SPREAD

•
ORANGE BALSAMIC CORNISH HENS

• SWEET AND SPICY BRUSSELS SPROUTS

• BRAISED CARROTS AND FENNEL

• PUMPKIN PIE WITH ALMOND –SPICE WHIPPED CREAM

A few years ago Food Network challenged me, their 30-minute girl, to come up with a 60-minute holiday meal for a seasonal special. The special was so well received and the recipes were so often requested, that we have filmed several similar specials since. I had to make the whole menu in 60 minutes, literally, but I recommend that you take a breath, open some wine, and give yourself 75 to 80 minutes—trust me! (P.S. These menus feed a small group of 6 to 8 people. If you are feeding more and doubling the recipes, add an extra half hour of chopping time to your schedule.)

SERVES 6

Preheat the oven 425°F.

Toast the bread slices on a baking sheet for 5 to 10 minutes to crisp lightly. While they toast, place the olives in the bowl of a food processor and grate the garlic directly into the bowl. Add the cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with the hazelnuts. Surround the spread with the toasted bread, pita crisps, and celery.

SERVES 6

Preheat the oven to 425°F.

Line 2 rimmed baking sheets with foil to make cleanup easier. Set a baking rack in each pan. Using poultry shears or a sharp chef's knife, cut along both sides of each hen's backbone and discard. Open the birds up and turn skin side up, pressing lightly on the breastbones to flatten them a bit. Arrange 3 hens on each baking rack, skin side up, and season liberally with salt and pepper. Mix the orange juice concentrate, balsamic vinegar, and EVOO and pour evenly over the hens, and sprinkle with the rosemary. Roast the hens for 15 minutes at 425°F, then reduce the heat to 375°F and roast for 30 minutes more, or until the juices run clear. Let the hens rest for 5 minutes before serving.

SERVES 6

In a skillet, whisk together the vinegar, honey, and stock. Stir in the bay leaf, onion, bell pepper, mustard seeds, and turmeric and bring to a boil. Trim the Brussels sprouts and halve them. Add to the skillet and season with celery salt and pepper. Bring back to a boil, then cover the skillet, reduce the heat, and simmer for 15 minutes, until cooked through. Uncover the pan and cook for 5 minutes more, until golden. Discard the bay leaf before serving.

SERVES 6