If you’re anything like the majority of the country, your holiday meals take just as much planning as your holiday shopping. Here at the Atha Team, we take our food seriously and enjoy mouth-watering cuisine. In the interest of making your family gatherings as stress-free and enjoyable as possible, we wanted to share some of our favorite recipes with our friends this year for those who haven’t thought that far ahead.
One of our favorite appetizers is the sourdough bread dip. Whether you use an 8″ round loaf or double the recipe and use a longer loaf, this recipe does not disappoint!
*Preheat oven to 300 degrees
1 – 9 Ounce Package of Cream Cheese
1 cup Sour Cream
1 – 4 Ounce Package of Chipped Beef or Smoked Ham Chopped Small
¼ Cup Finely Chopped Green Onions
Dash of Worcestershire Sauce
2 Tbs. Finely Chopped Green Pepper
1 – 8” Loaf of Sourdough Bread
Slice off the top of the bread horizontally. Gently scoop out the inside of the loaf without making weak places in the sides or bottom of the loaf.
Mix all the ingredients together and fill the loaf with it. Replace the top of the loaf, wrap in foil and bake at 300 degrees for 1 ½ hours.
Cut up the inside of the bread you scooped out into about 1” cubes to dip into the creamy bread filling once it is finished baking. Serve warm or make ahead and refrigerate to serve cold. When all bread cubes are consumed, slice or tear apart the loaf for more of this delicious finger food.
While this main dish recipe looks intimidating, it is worth the effort and will wow your guests!
8 ounces rye bread (about 1/2 loaf), trimmed of crust and cut into ¼ inch dice
½ tablespoon extra-virgin olive oil
1 small leek, white, and pale green parts only, halved lengthwise, thinly sliced into half-moons, and rinsed well
3 ounces shiitake mushrooms, stemmed, wiped clean, and coarsely chopped
1 garlic clove, finely chopped
1 teaspoon coarse salt
1 tablespoon chopped fresh sage, plus leaves (optional), for garnish
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon dry mustard
½ teaspoon dried thyme
¾ cup dried cranberries
>¾ cup reduced-fat, low sodium canned chicken broth
6 Cornish game hens (1 ½ pounds each)
1 tablespoon unsalted butter, room temperature
¼ teaspoon freshly ground pepper
½ cup port
Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toast in oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.
Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.
Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.
Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until thermometer inserted into thickest part of thighs registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet and let rest.
Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze the pan, scraping up any browned bits from the bottom. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.
Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired. Serve and ENJOY!
For a lighter dessert option, consider these melt-in-your-mouth cookies you can snack on after your food settles.
Pecan Shortbread Cookies
3 c. pecan halves, divided
1 c. unsalted butter, at room temperature
½ C. granulated sugar
1 tsp. pure vanilla extract
1/2 tsp. Kosher salt
2 ¼ C. all-purpose flour, spooned and leveled
½ C. Turbinado cane sugar
Preheat oven to 350°F. Line two baking sheets with parchment. Spread 2 cups pecans on a rimmed baking sheet and toast just until fragrant, 7 to 8 minutes. Cool, then chop.
Beat butter, granulated sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Reduce speed to low and beat in flour,
One large spoonful at a time, just until combined. Add chopped pecans and beat until incorporated. Cover and chill at least 1 hour or up to 24 hours.
Place turbinado cane sugar in a bowl. Divide dough into 36 (1 1/4- inch) balls, roll balls in turbinado sugar, and place, 2 inches apart, on prepared baking sheets. Gently press remaining pecans into the top of each cookie. Bake, rotating pans once until edges are golden brown, 15 to 17 minutes. Cool on pans on wire racks 5 minutes, then transfer to racks to cool completely.
Even if you aren’t quite the dedicated foodies our team is, we hope you can enjoy these scrumptious recipes with your loved ones this holiday season!
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