Snacks

In my house we mark every event with something sweet. Not only do we have special cookies for Christmas (Stained Glass Stars) and particular cakes for each one of our birthdays (New York Cheesecake for Eve; Triple Layer Chocolate Cake with Raspberries for Dad), but we have special treats for smaller occasions (First Day of School Sprinkle Cookies, Snow Day Hot Chocolate). These recipes foster a love of tradition, feelings of security, and a sense of delicious anticipation for whatever comes next.

Many of my children's favorite recipes are simple enough for them to make on their own, with just a little assistance from me. Every fall, my husband and I take them to the local apple orchard to pick up sacks of our favorite varieties grown locally. At our annual Halloween party (takeout pizza before trick-or-treating) we set out the apples right in their sacks. In the following weeks, we make apple tarts, apple sauce, and baked apples. Finally, when Thanksgiving approaches, the kids themselves make Candy-Coated Caramel Apples, to serve to their cousins along with the pumpkin and pecan pies. They were thrilled when I included the caramel apples in my new book, Dessert Express.

Candy-Coated Caramel Apples
Adapted from Dessert Express: 100 Sweet Treats You Can Make in 30 Minutes or Less
Makes 8

1 cup Reese’s Pieces
8 small apples, washed and dried
One 14-ounce bag Kraft Caramels
1/4 cup heavy cream

1. Line a baking sheet with parchment or waxed paper. Place the Reese’s Pieces in a bowl. Insert a craft stick into the stem end of each apple.
2. Put the unwrapped caramels and heavy cream in a medium-size, heavy saucepan over medium-low heat and stir until the caramels are melted and the mixture is smooth.
3. Hold an apple by its stick over the pot of caramel and spoon the caramel over the apple to coat, allowing the excess to drip back into the pot (if the caramel gets too stiff to spoon, reheat for a minute or two to loosen). Press the Reese’s Pieces into the apple and place, stick side up, on the prepared baking sheet. Repeat with the remaining apples, coating two apples in each type of candy. Let stand until the caramel has cooled, about 10 minutes.

© Lauren Chattman, The Taunton Press, Inc., 2008

--Lauren Chattman

My mom makes a delicious creamy crab dip reminiscent of Thousand Island dressing that the whole family loved.  She served it on Ritz crackers, but I prefer to serve dollops of crab dip on homemade or best-quality purchased potato chips.

Mom’s Crab Dip on Potato Chips
From Tom’s Big Dinners (Morrow, 2003)
Makes 8 to 10 servings

Ingredients:
3 tablespoons tomato paste
1 tablespoon honey
3/4 cup mayonnaise
2 tablespoons thinly sliced chives
1 tablespoon fresh lemon juice
1 tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar-packed sweet cherry peppers)
2 teaspoons grated lemon zest
1 teaspoon prepared horseradish
1/4 teaspoon Tabasco
1 hard-boiled egg, finely chopped
3/4 pound fresh Dungeness crabmeat, picked over for bits of shell and cartilage with claw meat and large pieces of crab left whole
Kosher salt and freshly ground black pepper
1/2 of a lemon
Potato chips, homemade or top-quality purchased

Directions:
In a large bowl, whisk the tomato paste and the honey together until smooth.  Whisk in the mayonnaise, chives, lemon juice, cherry pepper, zest, horseradish, and Tabasco.  Using a rubber spatula, gently fold in the egg.  Add the crabmeat to the bowl and toss it with the dressing.  Season to taste with salt and pepper and a squeeze of lemon.

To serve, set a bowl of crab dip on a large platter and surround it with potato chips for dipping.

--Tom Douglas

Check out Tom's favorite kitchen products in the Kitchen & Home Gift Guide.
 

Everyone I know who has tasted these nuts are instantly addicted to them!  In fact, my good friend Bob Blumer was so impressed with the big bold flavors of these simple nuts that he dubbed them “Elizabeth Karmel’s Soon-to-be-Famous…” I don’t know about famous, but they do have quite a following!  The beauty of this recipe is that they taste rich and buttery but there is no butter at all.  That gives these candied nuts a longer shelf life and a healthier profile.  But the real reason to make them is because they are delicious.  I make them every week to have on hand for snacking, dressing up salads, cocktail nibbles or for gift-giving.  A mason-jar full of nuts and a pretty ceramic bowl is my favorite housewarming gift--and if you bring these to a party, tell the host or hostess to hide them or they will be gone before you can say Happy Holidays!

Sugar and Spice Candied Nuts

1 cup dark brown sugar
1-2/3 cups white sugar
3 teaspoons Kosher salt
3 pinches of cayenne pepper
3 teaspoons ground cinnamon
1 pound walnut halves
1 pound pecan halves
1 pound hazelnuts
2 egg whites, room temperature
2 tablespoons water

Preheat oven to 300 degrees F.

Mix together sugars, salt, cayenne and cinnamon; set aside.  Beat egg whites until frothy but not stiff, add water and stir until combined.  Add nuts and stir to coat evenly with the egg white foam. Sprinkle nuts with sugar mixture and stir until evenly coated.  Spread sugared nuts in a single layer on a cookie sheet fitted with a Silpat or parchment paper--you may need to put mixture on two cookie sheets. 

Bake for 30 minutes, stirring occasionally as needed.  Remove from oven and separate nuts as they cool.  Let cool for at least hour before storing in tightly closed container.

Makes 3 pounds

Note:  I first created this recipe using only walnuts.  But quickly found that you can mix or match the nuts to your liking.  The mixture of walnuts, pecans and hazelnuts is my current favorite.  If you only want to make 1 pound of nuts, divide the egg white and water by half and use a combined I cup of sugar--1/3 dark and 2/3 white, a pinch of cayenne, and only 1 teaspoon of salt and cinnamon.

--Elizabeth Karmel

Check out Elizabeth’s favorite kitchen products in the Kitchen & Home Gift Guide.

When it comes to planning a holiday menu, professional chefs and home cooks have something in common: the first thing we need to do is make some big choices.  Personally, I find that deciding what to include or not include on a holiday dinner table is a more daunting task than it is the rest of the year because many people make very strong food associations with the holidays: there are certain elements that, for them, are almost essential to enjoying the experience.

Take, for example, Thanksgiving. After the turkey, stuffing, and cranberry relish, there’s perhaps no more expected element than sweet potato.  Some home cooks are happy to comply with this tradition, though they worry about boring the savvy “foodies” on their guest list, while others like to shake things up a little and surprise their dinner companions, many of whom may be delighted by a break from convention. 

So what’s the right answer?

In my opinion, it can often be “all of the above.”  In my new cookbook Chanterelle: The Story and Recipes of a Restaurant Classic, I include "A Trio of Purées" in the "Side Dishes and Accompaniments" chapter.  Comprising beet, parsnip, and sweet potato purées, this offering is one that I dare say will delight and surprise guests to your table from Thanksgiving--where it meets the sweet potato expectation, while adding two “bonus” components--right through the end of winter, especially because all three purées get along great with duck and venison, two of the most popular seasonal offerings.

In addition to presenting a range of complementary flavors, the trio of purées makes a stunning visual impression.  They can also be made in advance and kept warm (see recipe for instructions).  And, if you only want to serve one purée, either on plated, composed dishes, or family-style from a buffet, simply triple the recipe for that purée.

A Trio of Purées

Serves 4

Beet Purée

3 medium to large red beets (about 1 1/2 pounds total)
2 tablespoons canola or other neutral oil
1 tablespoon unsalted butter, softened at room temperature
Kosher salt
Black pepper from a mill

Makes 1 cup

Preheat the oven to 375°F.

Wash the beets, pat dry with paper towels, and rub with the oil. Wrap them individually in aluminum foil, set them on a baking sheet, and bake until soft and easily pierced with a paring knife, about 2 hours.

Remove from the oven and let the beets cool. When cool enough to handle, remove the foil and peel the beets, scraping off the skin with the back of a knife or a clean kitchen towel.

Cut the beets into 1-inch chunks and puree in a blender, adding a little water if necessary to help the blade catch. Pass the purée through a fine-mesh strainer set over a small saucepan. Add the butter and heat the purée over medium heat, stirring to just melt the butter and warm the mixture. Season to taste with salt and pepper. If the purée still seems loose, cook, stirring, for 2 or 3 minutes more, until it becomes thick enough to hold together in a quenelle.

Parsnip Purée

Kosher salt
12 ounces parsnips (3 to 4 parsnips)
1 medium Idaho potato (about 8 ounces)
1 tablespoon heavy cream
2 tablespoons unsalted butter, softened at room temperature
White pepper from a mill

Makes 1 cup

Bring a large pot of salted water to a boil.

Peel the parsnips and potato and cut into 1-inch chunks. Add to the boiling water and cook until very tender, 20 to 30 minutes. Drain in a colander and let sit in the sink to steam and dry for 5 minutes.

Wipe out the pot and pass the parsnip chunks through a fine-mesh strainer into the pot. Add the cream and butter and heat over medium heat, stirring, to just melt the butter and warm the mixture, about 2 minutes. Season to taste with salt and white pepper.

Sweet Potato Purée

2 large sweet potatoes (about 2 pounds total)
2 tablespoons canola or other neutral oil
2 tablespoons unsalted butter, softened at room temperature
Kosher salt
Black pepper from a mill

Makes 1 cup

Preheat the oven to 375°F.

Wash the potatoes, pat dry with paper towels, and rub with the oil. Place on a baking sheet and bake until soft and easily pierced with a paring knife, about 1 1/4 hours. Remove from the oven and let the potatoes cool. Cut them in half lengthwise and scoop the potato from the skins. Discard the skins.

Pass the potato through a fine-mesh strainer set over a small saucepan. Add the butter and heat the puree over medium heat, stirring to just melt the butter and warm the mixture. Season to taste with salt and pepper.

--David Waltuck

A well-thought-out cheese tray can be the highlight of a delicious holiday spread. Here are a few cheeses and accompaniments Jackie and I enjoy putting together.

Favorite cheeses:

Epoisses
A strong-smelling washed rind cow’s milk cheese
From Bourgogne and Champagne-Ardenne, France

Colston Bassett Stilton
One of the great blue cheeses of the world, rich and crumbly
From Nottinghamshire, England

Mt. Townsend Creamery Seastack
Semi-soft sheep’s milk cheese with a mild, earthy flavor
From Oroville, Washington, USA

Montgomery Farmhouse Cheddar
Semi-hard cow’s milk cheese with nutty flavor and creamy finish
From Somerset, England

Humboldt Fog
Ripened goat’s milk cheese with a layer of ash in the center and under the exterior white mold
From Cypress Grove Chevre, California, USA

Suggestions for accompaniments:

• Marcona almonds
• Spanish quince paste (Membrillo)
• Fresh figs
• Red, black, or green grapes
• Sliced apple or ripe pear
• Crisp crackers such as La Panzanella Croccantini
• Sliced baguette
• Honey--especially good drizzled over blue cheeses
• A piece of honeycomb
• A drizzle of Saba (an Italian product that is a sweet reduction of grape must, similar to Balsamic vinegar)

Be sure to serve your cheeses at room temperature for the best flavor.

--Tom Douglas

Check out Tom Douglas’s favorite kitchen products in the Kitchen & Home Gift Guide.
 

Holiday season can be tough when you are trying to eat well, with party after party of sausage and cheese, sour cream dips, puffed pastry hors d’oeuvres, sausage and cheese, cookies, cake and oh, did I mention sausage and cheese? Hey, I crave the occasional dog-in-blanket and love a good Camembert as much as the rest of the world, but I like to balance it out with something lighter and better for me.

One solution to this overload is to bring a healthy dish when you go to a party, so at least you can fill up on that. But who really wants to be the one who brings the boring cut veggies? The good news is you can bring something that is both healthy and indulgent. Here are two of my favorite dishes that celebrate food both festively and healthfully.

Grilled Zucchini Roll-Ups with Herbs and Cheese
From The Food You Crave

These bite-sized morsels are absolutely beautiful, with tender spinach and basil leaves peeking out of delicate grilled zucchini rolls filled with creamy herbed goat’s cheese. These are ideal for a special picnic or an hors d’oeuvre at a cocktail party. When served atop a basic green salad, they turn it into something to celebrate.

3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
Pinch of freshly ground black pepper, plus more to taste
1 1/2 ounces fresh goat cheese, preferably reduced-fat
1 tablespoon minced fresh parsley
1/2 teaspoon fresh lemon juice
2 ounces baby spinach leaves (2 cups lightly packed)
1/3 cup fresh basil leaves

Preheat a grill or grill pan over medium heat.

Discard the outermost slices of zucchini and brush the rest with the oil on both sides. Sprinkle with the salt and pepper. Grill until tender, about 4 minutes per side. You can make the grilled zucchini a day ahead and store in an airtight container in the refrigerator.

In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing them together with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and one small or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices. You can make these up to a day before you are ready to serve and store them in an airtight container in the refrigerator.

Makes 16 roll-ups
Serving size: 4 rolls

Per Serving:
Calories 80; Total fat 5g (Sat fat 1.5g, Mono fat 3g, Poly fat 0.5g); Protein 3g; Carb 7.5g; Fiber 2.5g; Cholesterol 2mg; Sodium 160mg
Excellent source of: molybdenum, vitamin A, vitamin B6, vitamin C, vitamin K,
Good source of: fiber, manganese, potassium, riboflavin

Check out my recipe for Devilish Eggs after the jump.

--Ellie Krieger

© Ellie Krieger, The Taunton Press, Inc., 2008

Devilish Eggs
From The Food You Crave

These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. They are garnished old-school style with a sprinkle of paprika, giving you everything you expect from traditional deviled eggs. The only unexpected thing is that these are good for you, thanks to my secret ingredient, silken tofu, which is so creamy and rich it lets you use less egg yolk and mayonnaise. Don’t tell your guests and they’ll never know. Just ask my husband, a self-proclaimed deviled egg connoisseur who couldn’t stop eating them.

1 dozen large eggs
2/3 cup silken tofu, drained
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce, plus more to taste
2 teaspoons prepared horseradish
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper to taste
1/4 teaspoon paprika

Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from the water and run under cold water for about 1 minute, until cool enough to touch. Peel the eggs under cold running water. Pat them dry.

Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them. Set aside the whites. Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish, and chives. Season with salt and pepper. (You can prepare the filling and store it separately from the egg whites in the refrigerator in airtight containers up to 2 days.)

Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika. You can hold the stuffed eggs in the refrigerator up to a few hours before serving.

Makes 24 deviled eggs
Serving size: 2 deviled eggs

Per Serving:
Calories 95; Total fat 6.5g (Sat fat 2g, Mono fat 2g, Poly fat 1g); Protein 7g; Carb 1g; Fiber 0g; Cholesterol 210mg; Sodium 120mg
Excellent source of: selenium
Good source of: riboflavin, phosphorus, and vitamin B12

© Ellie Krieger, The Taunton Press, Inc., 2008

Admit it. Though it’s still some time away, you’re already thinking about Thanksgiving. I know I am. Because as far as holidays go, Turkey Day’s got the complete package:  Four-day weekend? Check. Never-ending conveyor belt of food? Check. Yearly opportunity to watch (insert appropriate relative’s name here) hit the vino a little too hard and scream incessantly at the TV because he picked the Lions to beat the spread? Double check. And then, of course, there’s the best part about Thanksgiving. Leftovers!

Leftovers are as storied a Turkey Day tradition as feasting on pizza on Thanksgiving Eve. Whether it’s tucking into a glorious slice of late night pumpkin pie (my favorite), curling up by the fire with a good book and a warm bowl of gravy-soaked stuffing (also my favorite) or pretending you didn’t hear your mother ask you to clean the gutters as you sink your teeth into your umpteenth turkey sandwich (three-way tie for my favorite!)--there’s something about the comforting tastes of Thanksgiving that makes revisiting them for the next several days as easy as (the aforementioned pumpkin) pie.

Of course, as much as these leftovers can stand on their own--it’s just as much fun to occasionally take them in an unexpected direction. As my new book Take This Dish and Twist It shows, there are lots of great ways to give classic comfort food a creative kick in the culinary pants. One of my favorites (What, it’s suddenly illegal to have unlimited favorites?) is my latest creation: the Thanksgiving Burrito!

This tribute to the traditional “Thanksgiving Sandwich” takes that classic concoction’s sweet-savory synergy into deliciously spicy new territory--and is guaranteed to be just as effective in avoiding any and all gutter cleaning. So trade that goofy pilgrim hat for a ridiculous sombrero and give your post-Thanksgiving menu a flavorful twist in the dish.

Simply take a flour tortilla and fill it with your favorite leftovers (stuffing, turkey, mashed potatoes, and candied yam!), pour some of that gravy and cranberry jelly on top, and you’ve got yourself the perfect hand-held companion for your Thanksgiving withdrawal days.

--George Duran

Recipe © Meredith Corporation