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    Magnolia Journal Holiday Recipes 2023

    Uploaded by

    suzanne

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
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    1 MAGNOLIA JOURNAL —-—— eo apts Peete) BRUNCH RECIPES FROM GAINES FAMILY WHIMSICAL MAGNOLIA TABLE THANKSGIVING MENU GINGERBREAD HOUSES aeons ; MAGNOLIA " MAGNOLIA JOURNAL HOLIDAY REGIPES editor atlarge CHIP GAINES. editor in chief JOANNA GAINES. EDITORIAL TEAM tv droice sits nethy deputy odor enegee nll depty desig dir frodicton menage hanesh hers anit protcerrebreea Beckman EDITORIAL TEAM SU! wetir whitney kautold pty des ort eto alisha will ten Iron combs rca to Hala lune. design: rtettaalbuines manag guile reno to tet chen ion bred te ahen rand mange sah ra ween andets de sen matg jin fale stn Bios dane trae ‘anes manager lee ror MAGNOLIA STAFF CONTRIBUTORS. recpacenutants bak sph, Managn, sites elylamerecu haley ‘eal ne bung ergo ai Pegs dna ten egy sng phot Sarpy itn hannah ight psn george remy boon Vice pretes, gup etre ren phen or ‘ecto eStore ‘Bfnarce arly mui rei, bend mate bathe bore needed sel mez Soeiurg ce feepr eee Ses wa pe eg pester cri a cinnawett essen ales yg eh nl Seat ony srg trope etn omg go i ne ba, ‘hatewethingon Sheng athe maine "ett managing et jar pe mnt sso capy ti kare vor deter qsy jp bller seo ectosjhmbeorpetich megonen enor raducton marae pla lon prema tficling perso gg hla ane agg ital ots ily aetna rane aratingonage jie ton ser busines marae: Tn eaon ngutincheragroli Fer sexton ors lerirg eqs, eal retdeh arden rit ice presen group uber eth jploen sa jenphoen ded core srogge canny smgg.cerneydethdpcom ‘Sein Frington ‘Sri Fringten@detdashndpcom inch bul ingy trcha but mingey sda com strc pester group publer cork onphcon tar jnphoen deta core SPECIAL EDITION TABLE OF GONTENTS DELICIOUS FLAVORS TO GATHER AROUND AND USHER IN THE SEASON 10 Savor the morning with brunch staples from Magnolia Table 20 GIVING THANKS: FROM Year after yar Jo returns to these recipes from family and fiends 28 THERE'S ALWAYS ROOM FOR PIE talc al things ple: homemade crust tasty flings, and tools ofthe trade 36 HEARTY FLAVORS TO NOURISH + COMFORT Fresh soups and salads that will sustain you through achilling season 42 HosT WITH EASE Keep your kitchen well stocked so tasty shareables ar always within reach, 52 CELEBRATING HANUKKAH Rich, warm recipes that ofera taste oftradtion, 60 LET'S BUILD A GINGERBREAD HOUSE Approachable techniques toring 2 litle sugar and spice at home 68 FROSTED AND FESTIVE COOKIES AND CAKES. From simple to sublime, cookies and cakes mark the holiday sesson, 76 CHRISTMAS MORNING Cinnamon squares: Jo delight spin ‘ona beeakfast classi 80 The festive spread weveall been waiting fr. a8 PASS THE SWEETS HOLIDAY CANDY ‘Athandfal for keeping and a box fll for ving away APPETIZERS + STARTERS 50 BLT Dip Magnolia Table Vol. 3 49. Caramel Corn 50 Cold Artichoke Dip Magnolia Table Vol. 5 51 French Onion Dip Magnolia Table Vol. 2 49. Kettle Corn 50 Last-Minute Party Dip Magnolia Table Vol. 1 51 Party Queso Magnolia Table Vol. 1 49. Pigsin Blankots 50 Puppy Chow 49. Sausage Balls 49. Smoked Sausage with Mustard 50. Texas Trash SIDES 25. Dinner Rolls Magnolia Tuble Vol. 2 59. Fresh Warm Applesauce 184 Hastelback Potatoes au Gratin 25. Homemade Green Bean Casserole Magnolia Table Vol. 2 27. Jo's Mom's Cranberry Sauce 26 Mashed Potatoes Magnolia Table Vol. 1 26 Mama Pat's Holiday Dressing Magnolia Table Vol. 3 59. Noodle Kugel Olive Oi! Challah Potato Latkes REY Roasted Broccolini with Pomegranate Molasses 25. Southern Sweet Potato Casserole Magnolia Table Vol. 2 BREAKFAST 84 Zucchini Squath Strata Magrolie Table Vol. 2 19 Apple Cinnamon Walnut Bread Magnolia Table Vol. 3 15 Bacon & Leck Quiche Magnolia Table Vol. 2 17 Blucberry Muffin Overnight Oats Magnolia Table Vol. 3 18 Chunky Blackberry Applesauce Aagiolia Table Vol. 3 79 Cinnamon Squares variations: CCheery Squares with Veilla-Bourbon Icing (Maple-Pecan ling Walnut Squares with Citrus leing 19 Eggs Benedict Cosserole Magnolia Tuble Vol. 1 12 Hash Brown Casserole Magnolia Table Vol, 3 78 Jo's Cinnamon Squeres Magrolia Table Vol 14. Kole & Bacon Hash Brown Casserole Magnolla Table Vol. 2 19 Lemon & Raspberry Muffins Magnolia Table Vol.3 INTRODUCING THE minted. + BRIDES COLLECTION The BRIDES* editorial team forecasted trends, and we curated stationery and wedding day essentials to match. Tell your love story with unique designs crafted by independent artists, printed with Premium quality, and tailored by you. a 20% off your first order CODE: BRIDES2025 EXPIRES: 12/31/2023 MINTED.COM/WEDDING SOUPS + SALADS 41 Air-Fryer Chickpea Topper 85 Arugula Salad with Pear Vinaigrette ob Magnolia Table Vol. 1 39 Biscuit Dumpling Soup Topper 41 Butternut Squash Soup Al Cheese Crisps 39° Classic Beef Stew 38 Pearand Pistachio Salad 37 Tomato Bisque 40. Tortellini Soup 41 Winter Salad MAINS 56 Beef Brisket 84. Beef Tenderloin with Apple- Cherry Pan Sauce 26 Herb-Roasted Turkey & Gravy DESSERT 95 Aunt Mary's Cherry Mashers Magnolia Table Vol. 2 75. Black Forest Cake Magnolia Table Vol. 2 35. Brown Suger-Pecan Hand Pies 62 Buttereream ling 93 Caramel-Pecan Clusters 74 Chocolate Bundt Cake 90 Chocolate Truffles 87 Chocolate Yl Log 75. Chocolate-Expresso Crinkles 92 Chocolate-Poppermint Fudge 34. Clasic Tart Cherry Pie 7A Crow's Cookies Magnolia 94. Divinity 31 Double-Crust Pie Dough 92 Eggnog Fudge TA Eggnog Tres Leches Cake 91 Old-Fashioned Caramels 27, Pumpkin Cheesecake with Gingersnap Crust Magnolia Table Vol. 3 62 Royal ling 59 Sufgoniyot (Fried Jelly Doughnuts) 32 The Apple of My Pie 33. Very Merry Berry Pio Now get a full year delivered to your door! MAGNOLIA a WE GAIN UTE PN ery ‘Thank you for picking up our very first special edition of Magnolia Journal! Home thas long been atthe center of all that we do, and food, our great connector. Food draws us to the table, Meals naturally invite us to gather. Recipes get passed (on to us and by us. Tastes are savored and shared, uniting us in the moment, and sometimes long after. And at no time of year is food more celebrated, more ‘essential to that feeling of home, than the holidays. For many of us this final at ofthe year is intrinsically linked to flavor. To that one dish. By October, we're craving apple and every-kind-of-berry ple (There’s Always Room for Pie, page 28). November brings with it daydreams of Mom’s casserole and the family turkey recipe (Giving Thanks, page 20). In our house, December Seen cane een a oc Eero Eee ee a eee ea ee ee eee holiday must-makes: a roundup of our favorite seasonal recipes from Magnolia Table and past issues of Magnolia Journal, plus a host of new dishes we can’t ws eee ee een eee net cr ea Cae ae cen cea Gingerbread House, page 60), as well as some familiar brunch favorites you could truly whip up morning, noon, or night starting on page 10. While I’m not typically the type to want to Ret Oe en eS eee ee Re egg creating this collection of holiday recipes gave me a reason to reimagine some ‘of those familiar favorites. I stretched my palate and creativity and can say Tam happily adding a few new dishes to my table this season. I hope the same may be true for you. That among the dishes you and yours already adore, you might Cn ese ek eee ST eee sca) eee ee SOS DINOS REE res) Paes SAVORED START FAMILY BRUNCH RECIPES FROM MAGNOLIA TABLE Ree Reet IDRC a Se eC Rene ee ET aL) Dh RAR LE ea Lean Reha LN RCS a a RCL Cad POD aCe mone ae Cte) Loot 190]; EGGS BENEDICT CASSEROLE | recipe on pase 1 | MAGNOLIA JOURNAL special edition 2023 Hash Brown Casserole PREP: 20 minutes BAKE: 1 hour 10 minutes COOL: 5 minutes MAKES: & to 10 servings 2 Thip. unsalted butter, melted 1. Preheat oven to 350°F Grease a 139-inch baking dish with the melted butter. Place 2 20-01. pkg, frozen shredded hash thawed hash browns on paper towels to dein excess gud brown potatoes, thowed 2. Combine hash browns, 1 cup ofthe white cheddar, and the yellow cheddar ina large 8 cox.white sharp cheddar cheese, bowl; mix wel, freshly shredded (2 cups) 2. Melt the cup butter ina medium saucepan over medium, Whiskin flour; cook: 4. onyelow sharp cheddar cheese, minute, whisking constantly. Ada milk, pepper, salt, and onion powder. Cook 2 to freshly shredded (cup) ‘3 minutes o until thickened, whisking constanly. Add sour cream; cook and stir 3 minutes. 4, Pour miature over hash brown and cheese mixture; stir well to combine, rans tothe prepared baking dish and spread evenly. Cover the dish with fll, leaving ne comer lose % cup (hstick) unsalted butter % cup all-purpose lour 2 cups whole milk aaa " . §. Boke 45 minutes, Careflly remove the fel and sprinkle casserole with the remaining 1H. tsp racked black pepper 1 cup white cheddar Bake about 15 minutes more of until the top bubbles and browns If 1 tap. kosher salt 1 tsp.onion ponder 116-0, container sour cream 2 Thip sliced green onions (green part only) you prefer the top slightly browner, place casserole under the brole 1 t0 3 minutes. 6. Top with green onions. Let coal 5 minutes before serving, TO STORE: Store leftovers in an airtight container inthe refigerator upto 5 days 2 APPLE CINNAMON WALNUT BREAD | recipe on page 19 Kale & Bacon Hash Brown Casserole PREP: 30 minutes COOK: 1 hour 10 minutes MAKES: 8 1010 servings 1 Thsp. unsalted butter, at room 1. Preheat oven to 350°E Grease a 13%9-inch baking dish with the bute. temperature 2. Ina large skillet cook bacon over medium-low 8 t 10 minstes or until crispy. 6 slices bacon Transfer bacon t a paper towel-lind plate. When cool enough to hand, chop into % cup finely died yellow onion (Ws medium) roughly Minch pecs, 2. Pour ofall but 2 Thp, bacon grease fom skillet, Set over medium-high, add onion, and sauté about 4 minutes o until soft and lightly browned, Add kale nd garlic, and sauté 3 minutes more or until garlic is tender and fragrant. Remove from hes. 4. Add chopped bacon to onion Kale mixtue, 5. Ina large bowel whisk together eggs, milk, and mustard. Add % cup ofthe mozzarella, ‘cup ofthe Gray, the hash browns silt and pepper Mix well 6. Str kale misture into egg mixture, then pour into prepared baking dish. Top evenly 4 cupelightly packed chopped kale 1 clove gale, minced 12 large egge 1 cup whole milk 1 Thsp. Dijon mustard 6 ox.mozzarella cheese, shredded (about Teup) ; withthe remaining moval and Gree, Cover with oi & ox Gruyre cheese, shredded (about 7" pate 45 minutes Remove fll and bake, uncovered 15 minutes or until tops ighy Vscups) ‘browned and bubbly. Serve hot 1. 20-01. pk, frozen hash brown potatoes, thawed and patted dry 1 tap. kother salt % tap. freshly ground black pepper To STORE: Store leftovers in an airtight container in the refrigerator upto 5 days Bacon & Leek Quiche PREP: 20 minutes BAKE: 1 hour 5 minutes COOL: 15 minutes MAKES: 8 servings Ib. bacon slices large egg ‘cup heavy eream large leoks (white and light green parts only), thinly sliced 8 ot. Gruyére cheese, shredded (2 cups) % tsp. ground white Pepper tsp. kosher salt unbaked 9-inch pie shell, store-bought orrecipe, right 1, Preheat oven to 350°F Arrange bacon ina single layer ina large shallow baking pan. Bake about 30 minutes or until crisp. Transfer bacon to paper towels to drain. Roughly chop bacon into ¥-inch pieces 2. Whisk together eggs and cream ina large bow! uni combined and smooth Stir in bacon, leks, cheese, pepper and sat. Pour into pie shel 3. Bake about 35 minutes or untila toothpick inserted in the center comes aut clean, Let col ona wie rack 15 minutes befoce cutting Serve warm or let cool o om temperature Stir together 1% cups all-purpose flour and tsp, salt in a medium bowl Add % cup each vegetable shortening and cut-up bute Use pasey blender to cut in unl butter i pea siz, Sprinkle 1 Tsp. cold wate ove part ofthe flour mixture: toss witha fork. Push molstened pastry to side of bow. Repeat, ‘moistening our mixture, gradually adding cold water (4 to 4 cup total) unt mixture begins to come together. Gather pastry into a bal, kneading gently just until it holds together. Onaightly oured surface, slighily atten pastry. Roll pastry itoa 12-inch cee, Fold pastry ciee into fourths and transfer to a ‘9-inch pie pate. Unfold and ease pastry into pe plate Trim pasty ta inch beyond edge of pe plate. Fold ‘under extra pastry even withthe plate’ edge; crimp edge TO STORE: Store leftovers in an airtight container in the refrigerator up to 4 days 15 AGNOLIA JOURNAL special edition 202 PCa aM La Blueberry Muffin Overnight Oats PREP: 10 minutes CHILL: 6 hours BAKE: 5 minutes MAKES: 1 serving YW exprolled oats % cup unsweetened vanilla almond milk 1 tsp. honey 1 tsp. chia seeds 1% tsp. pure vanilla extract % cup blueberries, fresh or frozen 2. Thsp. whole-milk vanilla Greek yogurt 2. Thep. + I tsp. packed light brown sugae 1 Thsp. + 1 tsp. all-purpose Flour 1 Thsp. cold unsalted butter % tsp. ground cinnamon Dach kosher salt v 1, Stirtogether oats, almond mil, honey, chia seds, and vanilla in alter Week jar. Slightly mash % cup ofthe blueberries and a tothe eats mixture along with ‘the yogurt str well to combine. Cover and chil at eat 6 hours or overnight 2. For streusel topping: Preheat oven to 350°E Line a baking sheet with parchment paper: In a small bw! combine brown sug, lur, butt, cinnamon, ‘nd salt; use your fingers to rub together until mixture resembles coarse crumbs. Spread mixture onthe prepare baking sheet Bake 5 minutes. Let cool Store in an airtight container at room temperature until ready ta serve 2. Str chilled oats mixture. Top with sreusel topping andthe remaining cup blueberries NOLIA JOUR ipecial edition 2023, Chunky Blackberry Applesauce PREP: 15 minutes COOK: 25 minutes COOL: 1 hour MAKES: 4 servings % Ib. apples (3 large apples) cup water ‘hip. Fresh lemon juice cup fresh blackberries ‘Thip. honey tsp. ground cinnamon Pinch kosher salt (inch) cinnamon stick 1, Peel and core apples, Cut Into -Inch-thick slices, then cut slices into 1-Inch peces 2. Place apples, the water, and lemon juice ina medium pot. Bring to boling over medium-high cook about 5 minutes or until apples release juice, stirring occasionally Reduce heat medium-low; cover and simmer about 15 minutes or unt apples are sof. 2. Stirin “cup ofthe blackberses, the honey, ground cinnamon, and st. Cover and continse ‘simmering about § mines or until blackberries begin to break down. Stiri cinnamon stick. 4, Remove from heat. et cool at east 1 hour. Sin the remaining % cup blackberries, To STORE: Transfer applesauce co an alrtght container and store inthe refrigerator upto sdays. 18 Eggs Benedict Casserole PREP: 20 minutes BAKE: 1 hour MAKES: 1210 14 servings 4 2 10 18 % % % % up (I stich salted butter, eut into Yinch cubes * softened butter forthe baking dis English muffins torn or cut into ‘Wirinch pieces ‘or. Canadian bacon, cut into ‘Wicinch pieces large eggs cups milk ‘cups hesry cream ‘sp. gale powder tsp. kosher salt tsp freshly ground black pepper tsp. weet paprika large egg yolks ‘Tp. fresh lemon juice Thep. water ups G sticks salted butter, melted Pinch cayenne pepper Pinch ground white pepper ‘Toep. chopped fresh parsley 1. reheat oven to 375°F Generously buttera deep 15x9-inch baking dish Scatter English muffin pieces over bottom of dish. Scatter cubed buter and Canadian bacon ver English mufin peces. 2. Whisk together eggs, milk, rear, palic powder salt and black pepper in a large bowl. Pour ver mixture in dish to completely cover; caver with fl. Bake 30minutes. Uncover: sprinkle paprika over top. Bake 30 minutes more or until set and lightly browned. 2, Meanie, forthe hollandaise sauce: Combine eg yolks, emon juice, and the water in medium sainless-steel bowl or the top ofa double boiler. Nest the bow! cover a pot of simmering water (the bowel should not touch th water) and whisk until the egg yolks thicken and double in volume. Whisking constantly, ad the melted butter ina sow, steady stream and cook ¢ to § minutes or until sauce thickens and increases in volume. Add the cayenne and white pepper. Taste and add more lemon juice if needed. Remove pot from heat. Leave the bow over the water to keep sauce warm. 4, Pour some ofthe warm sauce over the casserole, Sprinkle with additional paprika and the parsley: Serve immediately: pass the remaining sauce. Apple Cinnamon Walnut Bread PREP: 20 minutes BAKE: 38 minutes COOL: 15 minutes MAKES: 12 servings Nonstick baking spray 1'% cups packed light brown sugar % cup stick) uneslted butter, melted 2 lage ogee 2 tsp. pure vanilla extract 1% cups unsweetened applesauce 2. cupeall-purpore flour 3. tsp. ground cinnamon 1 tsp. baking sods 1 tsp. baking powder 1% tsp. kosher salt 1 large Granny Smith apple, cored tnd cut into Minch pieces 1 cup chopped walnuts (optional) 2. Toep. unsalted butter, softened 1, Preheat oven to 350°E Spray an 8-inch square baking pan with baking spay. 2. Combine cup ofthebrovn sugar, the melted butter, eggs and van the bow of stand mixer ited with the paddle attachment. Beat on medium bout 1 minste or until well Blended. Add applesauce: mix until just combined. 23. Whisk together 1% cups ofthe flour, 2 tsp ofthe cinnamon, the baking sods, baking powder, and salt ina medium bor. Adi to applesauce mixture: best on love unt just combined, Fold in apple and. walnuts (iPusing). 4. For the topping, combine the remaining 4 cup brown sugar, cup ‘out and tp. cinnamon and the softened butter in a small bowl, Using fork, work the mixture together ‘ui crumbly §5. Pour the batter into the prepared pan and spread it evenly. Sprinkle top ‘over batter: Bake 35 0.38 minates or until ‘toothpick inserted in the center comes ‘out clean, Let cool 1§ minutes before serving, Serve bread warm with additional softened butter To STORE: Store leavers in an aimight container t room temperature upto 3 days, Lemon & Raspberry Muflins PREP: 20 minutes BAKE: 23 minutes COOL: 15 minutes MAKES: 20 muffins 2h cups all-purpose flour 1 Thap.boking powder % top. kosher salt 1 cup granulated suger % cup (stick) unslted butter, melted 2 large ogg: 1 tap. pure vonilla extract 1 cup whole-mill buttermill % cup fresh lemon juice 1 Thap. Freshly grated lemon zest 1% cups fresh rospbercies % cup sugar erste or turbinado suger 1, Preheat oven to 375°F Linea 2 ¥-inch suffi tin with cupcake lines. 2. In a medium bowl sir together fous, baking powder, and salt. In large bow ‘whisk together granulated sugar, meed butte, eggs, and vanillin a small Bowl ‘ti together buttermilk, lemon juice, and Temon ze 3. Add half ofthe our mistureto the ‘sugar miacure then add the buttermlle mixture, then add the remaining Dour mixture stirring afer each addition until combined, 4. Using fork, gently smash the raspberries ona cutting board leaving ‘some larger pieces. Using spatula, fold the raspberries nto the bate. '5. Scoop % cup batter into each eup of the prepared muffin tins Sprinkle each muffin ‘with about 1 tsp. sugar crystals 6. Bake matin 21 to 23 minutes or until lightly golden brown and tothplek inserted in centers comes out clea. Carell remove from muti tins and letcool on wire rack about 15 minutes before serving. Repeatas needed with the rest ofthe batter and sugar crystals. To STORE: Sorein an sirtght ‘container at room temperature up to 4 ays. MAGNOLIA JOURNAL special edition 2023, Pre eae ios FROM OUR TABLE TO YOURS It’s tradition on Thanksgiving to go around the table and say what we're thankful for ll try to think creatively, though I know its just for sport. Every year, I want to give thanks for the essentials. My family, our home, Re ace a ee ee ee Cr ee ed eee eee ee eee Pe ga ee en ee ee ee Dinner rolls with warmed butter. Green bean casserole. Pumpkin cheesecake for a sweet ending. All we get to taste my mom's cranberry de Re eee ee ae ae Ec Re ge ee ee Sen eee ao cee ee See ee en eee ee reer ety 4d ere Laer * peered 23 | MAGIIOERASSOU NAL spect ediin 2025 Dinner Rolls PREP: 1 Hour 50 minutes BAKE: 25 minutes MAKES: 32 rolls cup warm water (95°F to 10°F) A cup + 2tsp. suger ior. pt. active dey yeast 1% cupe whole milk 5% to6 cups all-purpose flour Th tap. koshor sale 2 large ogge A cup stick) unsalted butter, softened Nonstick cooking spray up (i stick) unsalted butter, melted 2. tsp. Maldon salt or other flaky soa ale (options!) 1. Combine the warm water, 2 tp. ofthe sugar, and the yeasin a small bow. Let stand about § minutes or until foamy. Ina smal saucepan warm the milk to between 00°F and 110°F. 2. Combine 5% cups four, the remaining 4% cup sugar andthe kosher salt inthe bowel ofa stund mixer fitted witha dough hook Stir on love to mix the ingredients 2. Keep the mixer on low and slowly eggs, and softened buter. eat 4 to $ mints or untila smooth dough is formed. The dough should be slightly sticky but able to pl away from the side ofthe bow. dough sticks tothe bowl, a our, 1 Tbsp. at time, until it pall away, 4 Lightly coat a medium bow! with, cooking spray. Transfer dough to bowl, cover with plastic wrap. Let isin a warm, place about 40 minutes or until dough is double in size. Lightly punch dough to release the air. 5. Usea kitchen scale to divide dough Into 32 equal pieces (about 1 oz, each). Gently roll dough pieces into balls and place them touching oma sheet pan Loosely cover with greased paste wrap tnd let ise at room temperature about 440 minstes oF until soft and pllowy. ‘They should bounce back bit when lightly touched, 6. Preheat oven to 375°F while ols ise Remove plastic wrap from rolls ake rollsabout 25 minutes or until deep golden brown. sed yeast mixture, watt mil 2 7. Immediately brush ho ros with the ‘melted butter and sprinkle with Maldon sal (fusing). Serve warm. To STORE: Place cooled rolls in an airtight cont cover, Store at room temperature upto2 days Homemade Green Bean Casserole PREP: 15 minutes COOK: 1 hour MAKES: 6 t0 8 servings 1 % large yellow onion, halved and thinly sliced cup cornstarch tsp. seasoned salt Canola ol, For deep Frying “Toap. + 1tep. kosher salt Ib. Fesh green beans, trimmed cup Ch stick) unsalted butter 8-0 pkg sliced Fresh mushrooms tsp. freshly ground black pepper cloves gal, minced tsp. ground nutmeg. cupall-purpose flour cup chicken broth cups heavy eream cup panko bread crumbs “Tosp. unsalted butter, melted 1, Preheat oven to 375°F Lightly grease an 11%9-nch (234-q) Baking dish fombine onion slices, coenstach, and scasoned sl in large bow. Toss until ‘onion slices ae well coated, 2. Line wire rack with paper towels, Pour 3 inches of oll into a deep medium saucepan. Clip a deep-fty thermometer to side of pan and heat ol to 350°R, 4, Working in batches, use a slotted spoon to lower half ofthe onion slices {nto the hot ol. Cook 210 3 minutes or ‘uni golden string occasionally. Use slotted spoon to transfer fied onion slices to the prepared wire rack. Repeat to fry remaining onion. 5. Prepare a large bow of ice and water. Bring large pot of water with 1 Thsp. of the alt obolling. Ad green beans; cook bout 6 minstes or until eisp-tender. Use tongs to transfer beans to ice water Letcool 1 to2:minutes drain beans well 6. Heat the 4 cup butter ina large skillet ‘over medium-high. Add mushrooms, ‘00k 10.3 minutes or until golden brown, stieing frequently. Sir inthe remaining 1 tsps. the pepper arc, and nutmeg. ‘Sprinkle flour over the mushrooms and ‘tit combine wel Slowly ad broth ‘while whisking. Bring to simmer and cook about 2 minutes or until well incorporated Reduce heat to medium, Slowly ada eream while whisking, Cook and stir 40 6 minutes or until thickened and bubbly. Remove fom heat. 7. Stir beans into masheoom mixture Pout into the prepared baking dish. In a small bow stir together panko and the melted butte. Sprinkle overbeans £8. Bake 15 to 20 minates or until bubbling. Top with fied onion, TO STORE: Stor lefoversin an airtight ‘container in the reftigerator up to 2 days Southern Sweet Potato Casserole PREP: 20 minutes BAKE: I hour 40 minutes COOL: 20 minutes MAKES: 10 0 12 servings 5. Ibs swost potatoes Nonstick cooking sproy 1 cup granulated suger % cupheavy cream % cup (I stick) unsalted butter, softened % cup whole milk 2 large ogee 1% tsp vanilla % tep-hosher salt 1 cup cornflakes, crushed % cup chopped pecans 3 Thep light brown sugar YA cup (stick) unsalted butter, smelted 2. cups mini marshmallows 1. Preheat oven to 450°E Poke each sweet potatoa few times with the tines of fork ‘Wrap potatoes individually in fil. Rake 1 hour 15 minutes or until tender. Let cool bout 20 minutes o until cool enough tohandle 2. Reduce oven temperature to 375°F. ‘Coat a 13x9:inch (-qL) baking dish with ‘ooking spray. 3. Halve sweet potatoes and scoop out flesh into a large bovd. Discard skins, MAGNOLIA JOURNAL special edition 2023 Break up sweet potato flesh sightly with fork. Add granulated sugar, cream, softened bute, milk eggs, vanilla and salt. Usea handheld mixer to beat the potato mistue 30 5 minutes or until well ‘combined. Pour the potato mixture into the prepared dish; spread evenly 4. Fr topping, stir together cornflakes, ‘pecans, brown sugar, and melted bute in ‘a medium bowl. Sprinkle topping evenly ‘over swest potatoes, 5. Bake 20 minutes or until golden brow “Turn avento broil and position an oven rack 10 inches from the brole. 6, Sprinkle marshmallows on ‘casserole Broil about 1 minute or until marshmallows begin to brown, watching carefuly Serve ot. TO STORE: Store leftovers in an airtight container inthe refrigerator up to 3 days To reheat, bake na 350°F oven about 10 minutes or microwave on high 30 ‘minutes or util heated through, Mashed Potatoes PREP: 10 minutes COOK: 30 minutes MAKES: 6 to servings 6 large russet potatoes (about 3% Ib. total), serubbed Kosher salt 1 cup Qsticks) salted butter % cup milk 1 tep. freshly ground black pepper 1. Peel the potatos, leaving lite skin ‘on cach one For texture, iyo liks (likes 0 leave about five stripes of skin ‘on each potato.) Cut potatoes into 1)s-inch chunks 2, Bringa large pot of generously salted water to boiling, Ad potatoes. Simmer 151020 minutes or uni very tender. Drain well and return potatoes t pot. 23. Meanwhile, heat batter and milk in small saucepan over medium-low just until butter melts and milk is warm, 4. Mash potatoes using apotato masher, adding milk mistre in four parts and mashing as you go until potatoes are ‘creamy and well blended but sill have abit of texture, Mash in 1 tsp. salt and the pepper. TO STORE: Store effoversin an airtight container inthe refrigerator up to 3 days Herb-Roasted Turkey & Gravy PREP: 30 minutes ROAST: 2 hours 45 minutes STAND: 10 minutes MAKES: 10 servings 1 white onion, quartred 3 carrots, peeled 3. sta celery, trimmed 1 12eIb, turkey 2 Thip. coarse soa salt 1 Thsp. freshly cracked 1 tsp. paprika % cup butter ‘A. cup chopped fresh sage 6 sprigs Fresh thyme Fresh sage leaves, oranges, and/or blood oranges (optional) Turkey Gravy ck pepper 1. Prohoat oven to 325°F Place onion, carrots and celery inthe bottom ofa large rossting pan Pat the outside and eaviy of turkey dry with paper towels, Place turkey in pan on top of vegetables. na small bow combine salt, pepper, and paprika. Season te cavity ofthe turkey with one-third ofthe salt mixture, Fold wing Lipsunder turkey, 2. Melt bute in small saucepan over ‘medium about 2 minutes or until edges begin to turn golden. Add sage and thyme cookand stir | minut. Using a dotted spoon, transfer sage and thyme to cavity oftrkey. Tie turkey logs together using 100%-cotton kitchen string, Brash butter over the outside of turkey. Sprinkle the remaining salt mixture over turkey. 2. Roast turkey uncovered, 2% to ‘shours or until juices run clear anda thermometer inserted into the thickest par of the thigh (not touching bone) registers 175YE Tent turkey with foil and let stand 10 to 15 minutes before carving you lke, serve turkey ona pater and garnish with fresh sage leaves and halved or quartered oranges. Serve with Turkey Gravy. TURKEY GRAVY Drain turkey drippings from roasting pan, ‘Skim ft from drippings. Add enough butter tothe fatto equal ¥ cup, Add ‘enough chicken broth o strained drippings to equal 2cups. In large skillet whisk together the fat and % cup all-purpose 26 flout. Cook snd sirover medium 1 minute. Add drippings. Cook and stir nti thickened and bubbly. Remove from heat and stir in tp. fesh thyme leaves, Season to taste with Kosher sat and pepper. Serve immediately with turkey Mema Pat's Holiday Dres PREP: 20 minutes BAKE: 1 hour 25 minutes ing COOL: 1 hour 10 minutes MAKES: & servings Nonstick cooking spray 1% cups all-purpose flour 1 cup yellow cornmeal 2 tap. baking powder ‘h- tsp. boking soda 1% tsp. kosher salt 2 large eggs 2% cups whole milk A cup (I stick) unselted butter, melted 6 small stalks celery, Finely chopped (bout 14 cups) 1. medium white onion, finely chopped (about 1 cups) cup (I stil) unsalted butter 2%. cupechicken broth 1 tsp. black pepper 1. tsp. rubbed sage 1 tsp. ground poultry seasoning 2 hard-boiled eggs, peeled and chopped 1, Por sratch-made cornbread: Preheat ‘oven to 375% Coatan 11>9-ineh (24-4) baking dish with cooking spray. 2. Combine 1 cup ofthe flows, the ‘cornmeal, baking powder, baking sod, and ¥ gp of the salina medium bow Ina separate bo lightly beat large eggs. ‘Whisk in 1% cups ofthe milk and the smelted butter, Add to flour mixture and stir uni jst combined, Stir in celery and onion, Pourbater into prepared baking dish 3. Bake 35 04 cornbread slighty browned and crispy ‘on top Let cool tothe touch on the counter, about 1 hour 4. For dressing: Costa 13-inch (3-4¢) baking dish with cooking spray. Melt cup butter in a medium saucepan tes or until cover medium, Whisk in the remaining, 4: cup flour until smooth Slowly add the remaining 1 cup milk and cup of the broth, whisking constantly: Whisk inthe remaining 1 tsp. sal the pepper, sage, an a poultry seasoning. Continue cooking and whisking sauce about 1 minute or until thickened and bubbly. Remove from heat, 5. Crumble the cooled combread into a large bowl. Ada sauce, hard-boiled eggs, 1nd the remaining 2 cupe broth. Str well to combine, Pout ito the prepared baking dish 6. Bake 35 to 45 minutes or unt lightly browned and crisp around the edges. TP: You can substitute two 6-07. package of cornbread mix forthe scratch. sade cornbread. Prepare mix according to package directions, string celery and onion into batter. Bake ax diected, TO STORE: Storelefiover dressing in an airtight container in the refigertor upto s days. Jos Moms Cranberry Sauce PREPS 15 minutes CHILL: 2 hours MAKES: 12 servings 1 B-or.can pineapple tidbits Guice pack) 2 12x. bags Fresh cranberries, chopped 1 cup chopped red apple, unpeeled (Mes. Steven likes Red Delicious) 1 cup chopped walnuts, toasted 2h to cupesugar Jo's Whipped Cream (page75) Drain pineapple, reserving jue, (There should be 0 cup.) In large bow! combine pineapple tidbits cranberries, apple, and walnuts. Stein 2% cups sugar and the reserved pineapple juice. Taste and add an additional % cup sugar, if you like, Cover and refrgerateat least 2 hours, stirring once or twice, Serve topped with whipped cream. ‘T4P: To easly chop fesh cranberries, pals them in food processor. a Pumpkin Cheesecake with Gingersnap Crust 1 hour 15 minutes BAKE: I hour 15 minutes COOL: 6 hours 20 minutes MAKES: & servings 2 5 % % 4 2 1 2 % 1 cups gingersnap cookies ‘Toep. unsalted butter, melted Ib. eream cheese, softened coupe light brown sugar lacge eggs, room temperature tsp. pure vanilla extract 1S-or. can pumpkin puree ‘Toep. cornstarch tsp. pumpkin pie spice tsp. koshor salt Hot water cup granulated sugar “Toep. water tsp. cream of tartar ‘Toop. unsalted butter cup heavy cream Spiced Brown Sugar Whipped Cream 1. For gingernap crus: Preheat oven to 350" pulse until crumbs resemble sand Place cookies ina food processor ‘Measure 2 cups crumbs and place in a medium bowl, Discard remaining crumbs ‘or reserve for another use, Sir melted buster into bowel until erambs ae well, coated. Spread inthe bottom of 9x3 ch springform pan. Use the bottom ‘ofa measuring cup to press crumbs tightly ‘over bottom of pan, Bake 7 minutes Letcrust cool. Redace oven temperature to325'? 2. For cheesecake: Place cream cheese in the bowl of stind mixer ited with the padale attachment. Best cream cheese ‘oti ight and fut serape down sides cofbowl, Ad brown sugar beat on love to begin then increase speed to ‘medium-high until well combined. With ‘mixer on lowsadd eggs one at atime, beating until incorporated before adding the next. Hest in vanilla 2. Scrape down sides bowl, Add ‘pumpkin puree, comstarch, pumpkin ple spice, and tsp ofthe salt. Beaton low until mictue tarts to come together; increase speed to medium and beat until ‘well combined, scraping sides of bow asneeded. Pour filling over crust in pan. Place springform pan in shallow baking Pn with -inch sides 4. Place pan in oven and carefully add ‘enough hot water ofl baking pan with about inch of wate. (Avoid geting any water in cheesecake pan) Bake 1 hour SSminutes or until choosecakehasa2-to Seinch area in the center that fgges ‘ightly Remove cheesecake from baking pan and cool on a wire rack 1 hour. Place cheesecake in the freezer to cool completely 5 hours or overnight. When. ready to serve, ramove cheesecake from freezer and et stand at room temperature hour 5. For caramel sauce: Combine granulated ‘sigar the 2 Tbsp. water andthe ream. ‘oftartar in « medium heavy saucepan. ‘Str until sugar is wet, Place over medium-high and slowly stir witha ‘wooden spoon or silicone spatula until sugar dissolves, Once sugar dissolvesand mixture comes to boiling, stp stirring Boll to 10 minutes or until mixture turns an amber color Immediately remove from heat stirin 3 Thsp. butter until melted. Slowly add heavy cram and the remaining ¥ ep salt while string. Let ‘ool 10 minutes, 6. To serve, run knife around the edge ‘ofthe cheesecake then apen the pan and remove side, Cut cheesecake into ight dices. Top with Spiced Brown ‘Sugar Whipped Cream and drizzle with «caramel sauce. SPICED BROWN SUGAR WHIPPED CREAM ‘Combine cup light brown sugar, cup ‘water, tsp vanilla bean paste, and ets. ‘ground cinnamon i a small saucepan ‘over medium. Bring toa boll, then continue blling about 3 minutes. Remove feom heat and let cool 20 minutes. In stand mixer fited with the whisk attachment, pour in| up cold heavy ‘ream, Starting on low speed and slowly Increasing to medium-high, whisk about 1 minute, With the mixer running, slow ada the cooled brown suger mixture and ‘whisk until whipped cream is ty and holds its shape, 1 to2 more minutes, TO STORE: Store leftover cheesecake in an sirtight container inthe refrigerator up to 5 days MAGNOLIA JOURNAL special edition 2023 Ce as SIMPLE AND CROWD- (TaD Rea ANY GATHERING COZIER. HERE, WE’RE SHARING EVERYTHING YOU NEED TO MAKE ONE FROM SCRATCH, INCLUDING Bk LoTe Rol tL) ae (Tomer Lae Aa 7 Wee) th ol TOOLS FOR THE ASK Cont CRTs roar Perey WHEN You Pree rhs Pr Prete PCr Poe Cony Pree a Paneer PRS eet ces ees Cae Peta) DOUBLE -CRUST PIE DOUGH START TO FINISH: 45 minutes MAKES: 1 double-crust pie 2 single-crust pies INGREDIENTS 2%. cups all-purpote flour 1 taps sale Y. euplard or shortening % cup salted butter, cut up YW to cup cold water DIRECTIONS 1, Stirtogether ou and stn alargebow Ysnga pastry Blender, cutin ard and ster ntl peas. 2. Sprinkler Thp. ofthe water over pat ofthe Sour miatre toss with fork, Graduallyadd more water unt mistaré bens to come together Gather pastry ino shall, neading genly Just until told togthe Dis pastry in half form two ball Wrap platic and el. 2 Slighly fatten onepasty bl on alighly floured surface Roll pastry into 12-inch cre 4. Fld pastry tl into fourths and rane to9-nch pie ‘ate. Unfold and ease pasty in pe plate witout stetching it Transfer desired ilingto pasty lined ple pte. rim psy ven with the plat de 5. Roll remaining pasty bal into 8 12-inch ce Using sharp kaif, et sits in pastry. Pace pastry cree on ling rim 0 ‘sinc beyond ede of pe pate, ald top pastry under boom pastry crimp edge ae desired. Bake a directed in rcp * APPLE OF MY PIE PREP: 30 minutes BAKE: 1 hour 5 minutes COOL: 2 hours MAKES: Servings INGREDIENTS. Double-Crust Pie Dough Gage 30 5. ta6 Honeyerisp apples, peeled, cored and cut into inch ses (6 cups) 1% cup (hs tik) salted butter, smelted cup packed light brown, suger % cup granulated sugar 3 Thep all-purpose flour % tap. ground nutmeg, % tsp. ground cinnamon 1 egg. DIRECTIONS 1. Preheat oven to 450° Prepare Double-Crust Pie Dough 2s dlreced through lining pic plats 2. Toss together apples and melted bute in arg bow Sein sugars, flour, nutmeg, and

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