Holiday Recipes Made Easy, San Diego, CA (2026)

11/22/2017

Alton Brown’s Cranberry Sauce

The perfect cranberry sauce. It's truly a homemade version of the beloved canned sauce that graces our Thanksgiving table every year!

INGREDIENTS

3 tablespoons freshly squeezed orange juice
3 tablespoons 100% cranberry juice, not the cocktail
3/4 cup honey
1 - 12 oz bag fresh cranberries (just about 3 cups)
1 teaspoon orange zest
1 tablespoon honey (optional)

INSTRUCTIONS

Wash the cranberries and discard any soft or wrinkled ones.
Combine the fresh orange juice, cranberry juice, and honey in a small saucepan over medium-high heat. Bring the juice and honey to a boil and then reduce the heat to medium-low and simmer for 5 minutes.

Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Stir in orange zest and additional honey if sweeter cranberry sauce is desired.

Once cranberry sauce is cool, transfer to a small airtight container. Chill in refrigerator for at least 6 hours and up to overnight.

The sauce can be made up to a few days ahead before you plan on serving it.

11/21/2017

Deep Fried Thanksgiving Turkey

Ingredients
2 ½ gallons water
2 carrots
2 celery
1 onion
1/2 tbsp parsley
1/2 tbsp thyme
3 bay leaves
1 orange
1 lemon
1 cup kosher salt
Also, keep on hand sharp knife, cutting board and a large stock pot.

Step 1: Chop the Vegetables & Fruits

Roughly chop the carrots, celery, and onion. You don’t need to peel the carrots as the carrots won’t be eaten, just used for flavor.

Slice the orange and lemon in half.

Step 2: Load up Your Pot

Add 2 ½ gallons of water to a large stockpot. Then add your vegetables to the pot of water.
Thoroughly squeeze lemon juice into the pot and then drop the lemon pieces in.

Squeeze the orange into the pot and add the pieces as well.
Add ½ tbsp each of parsley and thyme.
Next, add 3 bay leaves.

And finally, add the 1 cup of kosher salt. Use about half if you’re using regular table salt.

Now you’re ready to create your brine.

Step 3: Prepare the Brine
Turn the stove to high heat and bring the brine to a boil, but not let it simmer. Turn it off as soon as it starts to boil and remove it from heat immediately.

Allow the brine to cool completely, which can take several hours. Do no place the turkey in warm or hot brine as it will start to cook the turkey. Once the brine has cooled, use a skimmer or slotted spoon to remove all the fruits and vegetables.

Step 4: Begin the Brining Process

Gently lower your turkey into the brine.
Cover the stock pot and chill overnight, up to about 12 hours. When you’re done, remove the bird, pat dry and start roasting.
TIP: Because there is a considerable amount of salt in the turkey already, avoid using any ingredients with salt during the roasting process.

11/21/2017

Festive Butternut Roast

Prep Time:15 mins, Cook Time: 50 mins, Total Time: 1 hrs 5 mins

Ingredients:
1 large butternut squash
2 tbsp olive oil
1 red onion
2 cloves garlic, peeled and crushed or finely chopped
100 g puy lentils
100 g fresh cranberries
2 stalks fresh rosemary, leaves stripped and finely chopped
2 stalks fresh thyme, leaves stripped
1/2 tsp freshly grated nutmeg
150 ml red wine
150 ml vegetable stock
80 g fresh spinach, finely chopped
50 g pistachios, roughly chopped
Instructions

Preheat the oven to 180°C / 350°F / Gas Mark 4. Slice the butternut squash in half lengthways, and scoop out and discard the seeds. Brush or spray with a little oil, then bake in the oven for 30-40 minutes until the flesh is tender enough to scoop out with a spoon. Remove from the oven and set aside until cool enough to handle.

Meanwhile, in a large saucepan or frying pan with a lid, heat the olive oil and add the onion and garlic. Cook over a gentle heat for 5 minutes until softened.

Add the lentils, cranberries, rosemary and thyme leaves, nutmeg, red wine and vegetable stock, bring to the boil, then cover and lower to a gentle simmer. Cook for 30 minutes or until the lentils are tender, (but still have a little bite to them). NB you may need to add a little more water near the end of cooking time if the lentils have soaked up all the liquid - keep an eye on them and stir regularly.

Take one half of the butternut squash and scoop out most of the flesh with a spoon, leaving a little all the way around so that the squash holds its shape. Be careful not to tear the skin if possible, (though the occasional hole won't be disastrous!). Add the squash flesh to the pan of lentils, and mash it into the mixture with a fork. Repeat with the other squash half. Taste the mixture, and add salt as necessary.

Stir the spinach and pistachios into the lentil mixture, and mix well to combine, then spoon the mixture into both halves of the squash until it is level, (see picture above) - there may be a little left over, but keep this aside to serve separately - don't over-fill or you will lose the nice, neat circular shape of your roast. Place one half on top of the other, then tie with string every 3-4 centimeters.

Return to the oven for 10 minutes until piping hot throughout

11/21/2017

The Perfect Prime Rib Roast

A Prime Rib Roast is almost always our choice for a crowd-pleasing Christmas dinner. Turkey is for Thanksgiving, and we’ve never been a big ham family, so prime rib has been our default choice for years. This year, we’d like to bring you into our home finally to show you how to make the perfect.

Meat
1 Prime rib, bone-in roast

Produce:
1 tsp Garlic per pound
3 Onions, medium
1 tsp Rosemary per pound, fresh
1 tsp Thyme per pound, fresh

Baking & Spices:
1/2 tsp Black pepper per pound, freshly ground
1 tsp Kosher or coarse sea salt per

Oils & Vinegars:
1/2 tsp Olive oil per pound

11/21/2017

This sweet and smoky Grilled Glazed Ham will be the star of your holiday dinner table. The recipe includes instructions for a gas grill, charcoal grill or ceramic cooker.
ETA 2.5 hours

Condiments:
1 Dijon mustard
1/4 cup Dijon mustard
1 Hot sauce
1/2 cup Orange marmalade
2 tbsp Soy sauce
Baking & Spices
1 Code 3 spices backdraft rub
1 Glaze

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San Diego, CA

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http://holidayrecipesmadeeasy.com/

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