Prep Time: 15 minutes / Bake Time: 35 minutes

Makes 12 cups granola, portioned into four (3-cup) packages

Implements
Measuring Cups and Spoons, Large Bowl, Silicone Spatula, Two Large Nonstick Rimmed Baking Sheets, Two Large Cooling Racks

Instructions

1. Position one rack in the center of the oven and another rack in the lower third of the oven. Preheat the oven to 325°F.

2. In a large bowl, combine the sugar, oil, honey, vanilla extract, salt, cinnamon, and nutmeg. Stir until combined; however, the oil will not blend into the paste and that’s okay. Add the oats to the mixture and use your hands to massage the ingredients together. Gently crush some of the oats with your fingers.

3. Divide the oat mixture between 2 large nonstick, rimmed baking sheets and spread the small clumps of oats evenly with a silicon spatula. Bake for 10 minutes, then remove the pans from the oven. Sprinkle 1/2 cup of almonds over each pan of oats and stir to combine. Return the pans to the oven, switching the pans between the racks, and bake for 5 minutes more.

4. Remove the pans from the oven and divide the hazelnuts and flax seeds equally between the pans, stir. Return the pans to the oven, rotating them between the racks, and bake for 10 minutes longer.

5. Remove the pans from the oven and divide the coconut evenly between the pans, stirring to mix. Return the pans to the oven, switching the pans one last time, and continue to bake until the coconut is a light golden brown, 5 to 10 minutes longer.

6. Remove the granola from the oven, set on wire racks, and let cool on the pans. (Don’t worry if the granola doesn’t feel crisp; it will dry out and crisp up as it cools.) Once cool, stir in the dried fruit, dividing evenly between the pans.

Storing

Store the granola at room temperature in tightly sealed glass jars or cellophane bags for up to 1 month.

Gift-Giving Tips

Tie each glass jar or cellophane bag with raffia or ribbon and attach a gift card.

Gift Card

This homemade Coconut Granola Crunch was made on [give date] and can be enjoyed for up to 1 month, stored at room temperature. Enjoy it for breakfast with cold milk, layered with yogurt and fresh fruit for a breakfast parfait, or sprinkled over frozen yogurt for a healthy dessert.

Over the years, many have asked for the recipe and I have never given it out. In fact, I believe this is the only recipe I have never shared. Twenty years ago, I started baking these pecans as a scrumptious food gift to give at Christmastime. I took them as a hostess gift at holiday cocktail parties and open houses, I made some to have on the table at my own Christmas parties, and then I started mailing them to friends and colleagues around the country. Pretty soon the list grew longer and what started as a morning baking a couple of pounds of pecans turned into a production schedule baking almost twenty pounds. If it sounds like a chore, it isn’t; in fact, quite the opposite, as it now feels like my special yearly tradition. Every fall, I order white laminated candy boxes that hold about a half pound of nuts, look for fun Christmas ribbons and gift tags, and make my list—checking it twice—to make sure I’m not missing anyone. Now, I am sharing this gift recipe with everyone!

Ingredients:

1/2 cup (1 stick) unsalted butter
2 egg whites, at room temperature (see Cook’s Notes)
1/8 teaspoon kosher or sea salt
1 teaspoon pure vanilla extract
1 cup packed golden brown sugar
1 pound shelled large or jumbo pecan halves

Position a rack in the center of the oven. Preheat the oven to 300°F. Have ready a large, rimmed baking sheet, preferably nonstick for easier clean up.

Melt the butter on the baking sheet in the oven. Be careful not to let the butter brown.

In the bowl of an electric mixer, fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the salt and beat on medium-high speed until soft peaks form. Pour the vanilla over the brown sugar. Add the sugar, 2 tablespoons at a time, beating on high speed to form a strong, shiny meringue. Remove the bowl from the mixer and use a rubber spatula to gently fold in the nuts until they are well coated.

Gently tip the rimmed baking sheet so the butter coats the bottom of the pan. Using a rubber spatula, spread the nuts over the butter, without stirring, to form an even layer without deflating the meringue.

Bake the nuts for 20 minutes. Remove them from the oven and stir the nuts with a spatula so the nuts at the center of the pan are moved to the outer rim and those at the edges are closer to the center. Bake the nuts for 15 minutes longer and stir them again. Continue baking for another 45 minutes to an hour, stirring every 15 minutes, until the nuts are separated, have absorbed the butter and glisten, and are beautifully browned but not dark brown. Immediately turn them out on a counter lined with a long sheet of aluminum foil and spread them to cool. Allow them to cool completely. Store in a tightly covered tin, covered glass container, or wrap in gift boxes lined with decorative waxed paper. The nuts will keep for 2 to 3 weeks.

Makes 1 pound

Cook’s Notes
A couple of years ago, I tried making a test batch of the pecans using liquid egg whites sold in refrigerated cartons, thinking how much easier it would be to just measure egg whites and not waste egg yolks or try to find a use for them. I wasn’t happy with the results. The meringue just wasn’t as lofty as when I separated the whites from freshly cracked eggs.

As you can imagine, if I am making twenty pounds of pecans for the holidays, I have figured out a way to make larger batches. You can double the recipe, but you’ll need to divide the coated nuts between two rimmed baking sheets, melting a stick of butter in each pan. My oven is wide enough to accommodate restaurant-grade hotel pans that are long and shallow. In those pans I can bake two pounds of nuts at a time. With two pans, I have one on the center rack and the other one in the lower-third of the oven, rotating the pans every time I stir the nuts, producing four pounds of nuts at one time.

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From: The Christmas Table Recipes and Crafts to Create Your Own Holiday Tradition
By Diane Morgan

1 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 tbsp curry powder
1 1/2 tbsp honey
1 can (15 oz/430 g) chickpeas, drained and rinsed
1 can (15 oz/430 g) unsweetened pumpkin purée
1 1/2 tsp finely minced fresh ginger
1 1/2 tsp kosher or sea salt
Optional garnish: toasted pumpkin seeds

Skinny Dippers: Baked Pita Chips, Baked Bagel Chips, Baked Wonton Crisps, Herbed Cheddar Cheese Straws, Crostini, Bruschetta, Roasted Cauliflower, warmed wedges of fresh pita

In a small nonstick frying pan over medium heat, warm the oil and swirl to coat the pan. Add the garlic and sauté just until beginning to soften, about 30 seconds. Add the curry powder and sauté, stirring constantly, until fragrant, about 1 minute longer. Stir in the honey, remove from the heat, and set aside.

In the workbowl of a food processor fitted with the metal blade, process the chickpeas until finely mashed. Add the pumpkin purée, ginger, salt, and the garlic mixture. Process until the hummus is smooth and puréed. Taste and adjust the seasoning. Transfer to a serving bowl. Cover and set aside for 1 hour to allow the flavors to meld. Garnish with toasted pumpkin seeds, if desired, just before serving.

Makes 2 3/4 cups/660 ml (serving size: 2 tbsp)

Dip Do-Ahead
This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving.

CALORIES 36; FAT 1.0g (sat 0.1g, mono 0.5g, poly 0.2g); PROTEIN 1g; CARB 6g; FIBER 2g; CHOL 0mg; IRON 0.7mg; SODIUM 126mg; CALC 13mg

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From: Skinny Dips
By Diane Morgan

5 pounds dark-orange-fleshed sweet potatoes, scrubbed
1/2 cup (1 stick) unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 cup milk, warmed
3 large eggs, lightly beaten

Streusel Topping
3/4 cup coarsely finely chopped pecans
1/2 cup all-purpose flour
1/2 cup firmly packed dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher or sea salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup heavy (whipping) cream

Position a rack in the center of the oven and preheat to 350°F. Pierce each potato several times with a fork and place them in a baking pan. Bake until very tender when pierced with a fork, 1 1/4 to 1 1/2 hours. Set aside until cool enough to handle. Leave the oven on.

In a small saucepan over medium heat, melt the butter. Add the brown sugar and Cook, stirring, until the sugar is dissolved and the mixture is bubbly hot. Set aside. Cut the potatoes in half, scoop the flesh into a large bowl, and discard the skins. Mash with a potato masher, or pass the potatoes through a ricer or food mill held over a bowl. Stir the butter mixture into the mashed potatoes. Add the milk and stir until incorporated. Whisk in the eggs until well combined.

Butter a 3-quart oval gratin dish or an 11-inch round oven-to-table casserole. Spread the sweet potato mixture evenly in the casserole. Set aside while making the topping. Raise the oven temperature to 375°F.

To make the streusel topping, in a bowl, combine the pecans, flour, sugar, cinnamon, nutmeg, and salt. Stir in the melted butter and cream. Spread the streusel topping evenly over the sweet potatoes.

Bake until the potatoes are hot throughout and the topping is nicely browned and crisp, about 40 minutes. Serve immediately.

Serves 10

Do Ahead: The whipped sweet potatoes and the topping can be made up to 1 day in advance. Cover and refrigerate in separate containers. Remove the potatoes and topping 2 hours before you plan to bake the casserole. Warm the topping and spread it over the potatoes just before baking.

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From: The New Thanksgiving Table An American Celebration of Family, Friends, and Food 
By Diane Morgan

Ingredients
1 bone-in smoked ham, preferably the butt or upper half, (7 to 9 pounds)
24 to 30 whole cloves
1 1/2 cups packed golden brown sugar
1 1/2 tablespoons dry mustard
5 tablespoons bourbon whiskey, plus an additional tablespoon for the sauce (optional)
3 1/2 cups apple cider
2 tablespoons pure maple syrup
Pinch cayenne pepper
1 tablespoon cornstarch mixed with 2 tablespoons water

Remove the ham from the refrigerator 2 hours before you plan to bake it so the meat can come to room temperature. Using a sharp boning knife, trim away any skin and all but 1/4 inch of the external fat from the ham. Set the ham fat side up, and make parallel cuts 1/2 inch deep and 1 1/2 inches apart all over the ham. Give the ham a quarter-turn and repeat to produce a cross-hatched diamond-like pattern. Stick a clove in the center of each of the diamonds.

In a food processor fitted with the metal blade, process half of the vegetables just until pureed and then transfer to a mixing bowl. Repeat to puree the second batch. Whisk in the butter, a chunk at a time, until incorporated. Gradually add the cream and whisk until the mixture is smooth. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler, or cover and rewarm in a microwave oven. In a small bowl, mix the sugar, mustard, and bourbon into a paste and rub it all over the ham. Set the ham, fat side up, on a rack in a roasting pan just large enough to hold it without crowding. Set aside loosely covered with plastic wrap until ready to bake.

About 30 minutes prior to baking the ham, position a rack in the lower third of the oven. Preheat the oven to 350°F.

Add enough apple cider to the pan to reach a 1/4-inch depth, about 2 1/2 cups of cider. Bake the ham, uncovered, basting the ham at least twice, and adding the remaining apple cider to maintain a 1/4-inch depth, until an instant-read meat thermometer inserted into the center of the ham without touching bone reaches 120°F, 1 3/4 to 2 hours. (It should take about 15 minutes per pound for the ham to reach an internal temperature between 120° and 125°F.)

Transfer the ham to a carving board or warmed platter and tent with foil. Let the ham rest for 20 minutes to allow the juices to set.

Meanwhile, pour the pan juices into a 4-cup heatproof measuring cup. Set aside for 5 minutes to allow the fat to rise to the top. Spoon off the fat and discard. Pour the pan juices into a small saucepan and bring to a simmer over medium-high heat. Whisk in the maple syrup and pinch of cayenne pepper. Taste the sauce. If the flavor is concentrated and tasty, then whisk in half the cornstarch mixture to thicken the sauce. If the sauce tastes thin, then simmer the sauce for a few minutes to reduce the pan juices and concentrate the flavors. Taste again, and then whisk in half the cornstarch mixture to thicken the sauce. If needed, whisk in the remaining cornstarch mixture to thicken the sauce. Add a tablespoon of bourbon to the sauce, if desired. Transfer the sauce to a warmed gravy boat.

Use a sharp carving knife to cut the ham into thin slices and serve immediately. Accompany the ham with the pan sauce.

Serves 10 to 12

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4 thick slices store-bought lemon–poppy seed pound cake
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 pint blueberries
1/2 pint raspberries
3/4 cup crème fraîche

Prepare a medium fire in a charcoal grill or preheat a gas grill on medium.

Arrange the pound cake in a single layer on a rimmed baking sheet and brush the slices on both sides with the butter.

Oil the grill grate. Arrange the cake slices directly over the medium fire and grill, turning once, until grill marks appear on both sides and the slices are warmed through and toasted, 1 to 2 minutes per side.

To serve, place a slice of grilled cake on each dessert plate. Spoon the berries over the top, and add a dollop of crème fraîche. Serve immediately.

Serves 4

Recipe from: Grill Every Day

Pie Crust

2 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup pecans, toasted, then finely ground
1 teaspoon kosher or sea salt
1 tablespoon sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening, cut into small pieces
1/3 cup sour cream
2 tablespoons ice water

Filling

3 1/2 cups or 2 cans (15 ounces each) unsweetened pumpkin purée
7 large eggs, lightly beaten
2/3 cup unsulphured molasses
1/2 cup sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy (whipping) cream

2 tablespoons milk
Sugar for sprinkling

Topping

1 cup heavy (whipping) cream
2 tablespoons confectioners’ sugar
2 tablespoons dark rum or 1 tablespoon pure maple syrup

To make the crust, combine the flour, pecans, salt, and sugar in a food processor fitted with the metal blade. Scatter the butter and shortening pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream and water and process for a few seconds, just until a ball of dough begins to form. Do not overprocess. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender or 2 knives to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.)

Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1 inch thick. Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.

Have two 9-inch pie pans ready. On a lightly floured work surface, roll out 1 piece of the dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place. Trim the excess dough by running a knife around the edge of the pan. Set it aside, leaving it rolled out. Repeat with the second piece of dough. Refrigerate the pie crusts while you make the decorative edge pieces.

Use a 1 1/4-inch decorative cookie cutter (such as a leaf, daisy, or star shape) to make cutouts from the dough trimmings. Reroll the scraps to make more cutouts. You should have about 30 to 35 dough shapes per pie. Place in a single layer on a nonstick baking sheet and refrigerate.

To make the filling, in a large bowl, combine the pumpkin, eggs, molasses, sugar, ginger, cinnamon, nutmeg, allspice, salt, and pepper. Whisk until smooth. Blend in the sour cream and heavy cream. Whisk until smooth and no white streaks are visible. Set aside.

To assemble the pies, position a rack in the center of the oven and preheat to 350°F. Divide the pumpkin filling between the chilled pie shells. Use a pastry brush to brush milk on the edges of the pastry. Overlap the decorative cutouts around the edge of the pastry, pressing gently. There should be enough to circle each pan. Brush with milk and sprinkle with sugar. Bake the pies until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken, about 40 minutes. Turn off the oven and leave the pies, undisturbed, in the oven with the door ajar, for 20 minutes. Transfer the pies to wire racks and let cool completely.

Meanwhile, make the topping: In a medium bowl, combine the cream, confectioners’ sugar, and rum. Using a whisk or electric mixer, whip the cream until soft peaks form. Cover and refrigerate until ready to serve.

Slice the pies into wedges, top with whipped cream, and serve.

Cook’s Notes

If you prefer to crimp the edges of the pumpkin pies rather than make decorative cutouts, instead of trimming the pastry to the edge of the pan, leave about 1 inch of overhang dough. Turn it under and crimp the edges to make a decorative border.

Do Ahead

The pie dough can made, wrapped tightly, and frozen up to 3 weeks in advance. Thaw overnight in the refrigerator before rolling it out. The filling can be made up to 1 day in advance. Place in a covered container and refrigerate. The whipped cream can be prepared up to 4 hours in advance. Cover and refrigerate until ready to serve. The pie is best when baked the day you are planning to serve it.

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Recipes and Tips are from Diane’s new cookbook
The New Thanksgiving Table
An American Celebration of Family, Friends, and Food

Ingredients:

1 ounce dried porcini
4 cups homemade vegetable stock or canned vegetable broth
3 tablespoons olive oil
1/2 cup diced white onion
1 clove garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
Kosher or sea salt
Freshly ground pepper
1/3 cup grated Parmesan cheese, preferably Parmigiano-Reggiano

Place the porcini in a medium bowl with 1 cup of boiling or very hot water. Let stand for 20 minutes. Strain and reserve the liquid. Chop the porcini and set aside.

In a 2-quart saucepan, bring the stock or broth to a simmer. Add the reserved porcini liquid.

In a heavy 4-quart saucepan, heat the oil over medium heat and sauté the onion and garlic until translucent but not brown, about 3 minutes. Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine, let it come to a boil, and cook, stirring constantly, until the wine mostly evaporates.

Add 1/2 cup of the stock or broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer. Repeat, adding 1/2 cup of the liquid at a time, stirring until it is almost fully absorbed before adding more. Reserve 1/4 cup of the liquid for adding at the end. After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy. Stir in the porcini mushrooms and the remaining 1/4 cup of the stock or broth. Stir gently and bring back to a simmer. Stir in the fresh herbs. Season to taste with salt and pepper.

Spoon the risotto into warmed shallow bowls. Garnish each serving with some of the cheese and serve immediately.

Serves 4 as a main course

Prep Time: 20 minutes
Makes about 2 cups popcorn seasoning, enough to fill three (5- to 6-ounce) spice jars

Implements
Food Processor, Measuring Cups and Spoons, Three Spice Jars or Tins

Ingredients
1 3/4 cups sweetened shredded coconut
7 tablespoons Madras curry powder
3 1/2 teaspoons granulated sugar
2 tablespoons kosher or sea salt
1 3/4 teaspoons ground ginger
1 3/4 teaspoons ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon garlic powder

Instructions
1. In a food processor fitted with the metal blade, pulverize the coconut into tiny bits, 1 to 2 minutes. Add the curry powder, sugar, salt, ginger, cinnamon, cayenne, and garlic powder. Pulse to combine.
2. Divide into 3/4-cup portions and transfer to jars or tins with tight-fitting lids.

Storing
Store the popcorn seasoning away from heat and light for up to 4 months.
Gift-Giving Tips
Tie each jar or tin with raffia or ribbon and attach a gift card. To turn this into a gift basket, consider including popcorn kernels. To make the gift more elaborate, see page XX for a Retro Popcorn Gift Kit idea.

Gift Card
This Bollywood Coconut Curry Popcorn Seasoning was blended on [give date] and can be enjoyed for up to 4 months. Generously sprinkle it over freshly popped popcorn coated with melted butter. It can also be tossed with microwave popcorn; just be sure to drizzle it with melted butter so the seasoning clings to each kernel!

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Recipe from:

Ingredients:

6 boneless, skinless chicken breast halves, trimmed of fat
1/3 cup all-purpose flour
3 large eggs
1 1/2 cups panko (Japanese bread crumbs)
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon sugar
1/4 cup minced fresh tarragon or 2 tablespoons dried tarragon leaves
2 tablespoons olive oil, plus more as needed
2 tablespoons unsalted butter, plus more as needed
2 limes, cut into wedges, for garnish

Place a long piece of plastic wrap on a work surface. Set the chicken breasts, about 3 inches apart, on the plastic, then cover with another piece of plastic wrap. Using a flat (nonserrated) meat pounder or bottom of a small saucepan, pound the chicken so it is uniformly thin, without tearing it.

Organize the 3 coatings. Place the flour on a dinner plate. In a shallow, wide bowl, beat the eggs together; set next to the flour. Combine the panko, salt, pepper, sugar, and tarragon on another plate and set next to eggs. Have ready 2 baking sheets. Lightly coat each chicken breast first

with flour, shaking off excess. Then dip in egg and let excess drain off. Finally, coat lightly, but completely, with the crumb mixture. Arrange on the baking sheets until ready to sauté. (This may be done up to 6 hours in advance. Cover tightly with plastic wrap and refrigerate until ready to cook.)

Heat a heavy, 12-inch frying pan (preferably cast iron) over medium-high heat, add oil and butter, and tilt to coat the pan. (If sautéing the chicken in 2 batches, preheat the oven to 200°F.) Add the chicken to the pan without crowding and sauté until the panko coating looks crisp and golden, 2 to 3 minutes per side. Sauté the second batch, adding additional oil and butter, if needed. Keep the first batch warm while sautéing the second batch. Serve hot, garnished with lime wedges.

Serves 6

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Recipe from:

The Basic Gourmet Entertains