Monday, November 7, 2011

Holiday Recipe Bonanza

I love the smell of Fall. 
Pumpkin pie, apple crisp, roasting turkey, mulled cider. It's a delicious time of year to give Thanks for all that we have. 
I've compiled a list of recipes below to help make your Holiday Season a stress-free one. Each recipe's Wildtree products are highlighted in yellow to make your grocery shopping easy. Contact me today to place your order!


Cranberry Mustard Glazed Ham
Serves: 10

   1 (9lb) bone-in spiral ham
   3/4 cup water
   1/2 teaspoon ground cloves
   1 cup brown sugar, firmly packed
   1/4 cup Wildtree Sweet Cranberry Mustard Spread

Heat oven to 300 degrees F. Place ham in a roasting pan and pour ¾ cup water into the bottom. Cover with aluminum foil and bake for 1 hour and 40 minutes or until soft and tender. Remove from oven and increase oven to 400 degrees F. Meanwhile, in a medium sauce pan whisk together remaining ingredients and bring to a simmer over medium-low heat. Simmer for 2 minutes and remove from heat. Pour or brush the glaze over the top of the baked ham to cover completely. Return ham to oven, uncovered, and cook until glaze is caramelized and bubbly, about 15 minutes. Let it rest for 10 minutes before serving.

Basil Pesto Turkey
Serves: 10

1/3 cup Wildtree Basil Pesto Blend
1/3 cup Wildtree Roasted Garlic Grapeseed Oil
14 pound turkey fully thawed

Preheat oven to 400°F. In a small bowl, combine basil pesto and oil. Remove neck and giblets from cavity and pat turkey dry with paper towels. Tie legs with kitchen twine and tuck wings under bird. Rub basil pesto paste all over turkey and under the skin. Place turkey on a roasting rack and bake uncovered until the thickest part of the breast meat registers 160ºF and thigh meat registers 175ºF; about 2 to 2 1/2 hours.

Roasted Turkey (Brine)

   1 (18-20 lb) turkey
   2 cups Wildtree Fast & Flavorful Dry Brine

Remove the neck and giblets from the turkey. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub ½ cup Dry Brine on the back side of the turkey, ½ cup on the legs, and 1 cup on the breast. Cover the turkey with the plastic wrap and refrigerate for at least 8 hours. Thoroughly rinse the turkey with cold water and pat dry with paper towels. Truss the turkey as desired using kitchen twine. Preheat oven to 400 degree F. Place the turkey, breast side up, on a rack in a large roasting pan and roast for 325 degrees F. Continue roasting for about 2 ½-3 hours, or until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165 degrees F and inserted into the thigh registers 175 degree F. If the turkey begins to brown too quickly, tent it loosely with aluminum foil. Transfer the turkey to a carving board, cover loosely with foil and let rest for about 20 minutes before carving.

Herb Roasted Turkey
Serves: 12

2 cups Sea Salt
16 pounds turkeys thawed
1/2 cup Wildtree Roasted Garlic Grapeseed oil
1 pound butter
1 tablespoon Wildtree Herb Grilling Marinade
1/4 cup water
4 onions medium, quartered

In a stockpot or clean plastic bucket, combine 2 gallons cold water and  sea salt. Remove all giblets and other parts from the turkey cavities. Place turkey in the salt water brine and refrigerate for 8 to 12 hours. Remove turkey from the salted water; rinse well inside and out with cold water for several minutes. Pat dry, including cavities, with paper towels. Preheat oven to 425ºF. Slide a wooden spoon between skin and turkey breast to separate (see tips). Brush the Wildtree Roasted Garlic Grapeseed Oil between the skin and turkey breast meat. Melt butter in a small saucepan and add Wildtree Herb Grilling Marinade, mix thoroughly. Stuff turkey if desired and place breast side up in a shallow roasting pan. Add ¼ cup water and quartered onions to roasting pan.  Roast turkey in the oven for 30 minutes. Reduce temperature to 325ºF and baste with the Herb Grilling mixture. Continue to baste every 30 minutes until turkey is done.  The turkey is done when a meat thermometer inserted in the thickest part of the thigh registers 170 to 175 degrees. Remove turkey from oven and cover with heavy-duty foil. Let stand for 30 minutes before serving.


Smashed Garlic Cauliflower

   2 heads cauliflower, cleaned, chopped
   1 tablespoon Wildtree Garlic & Herb Blend
   1 tablespoon Wildtree Butter Flavored Grapeseed Oil

In a large sauce pot, boil the cauliflower until it is soft.  Drain the water and add the Garlic & Herb Blend and the Grapeseed Oil.  Mash until completely blended.

Smashed Potatoes
Serves: 8

8 Yukon Gold potatoes
2 tablespoons Wildtree Onion & Chive Blend
1 tablespoon Wildtree Natural Butter Flavor Grapeseed Oil
3 tablespoons sour cream
salt and pepper

Peel potatoes and add to a large pot of salted water and bring to a boil. Reduce heat to a simmer and cook until tender (about 20 minutes). Drain and return to pan.  Mash with Onion & Chive Blend, Butter Grapeseed Oil, sour cream, salt, and pepper to taste.

Sausage and Fruit Cornbread Stuffing
Serves: 8

1 package Wildtree Texas Corn Bread prepared
3/4 pound Johnsonville Mild Italian Sausage
2 cups chicken broth
1/2 cup milk
2 large eggs
1 tablespoon soy sauce
4 tablespoons unsalted butter
3 celery stalks chopped fine
2 small, onions chopped fine
3 cloves garlic minced
1/2 cup dried cranberries
1 large, apple cored, peeled, chopped fine
1 tablespoon Wildtree Herb Grilling Marinade
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 250F.  Bake the cornbread cubes for 1 hour until dry and browned.

Increase oven temperature to 400F and grease a 10 x 15 inch baking dish.  Place cornbread in large bowl. Whisk stock, milk, and eggs in medium bowl and pour over corn bread. Toss very gently to coat so that cornbread doesn't break into smaller pieces. Set aside.

Heat a large nonstick skillet over medium-high heat until hot, Add 2 tablespoons of butter to the pan and swirl to coat pan bottom. Add sausage and cook stirring until cooked through, approximately 5 to 7 minutes. With a slotted spoon, transfer sausage to a medium bowl. Add remaining butter to the pan and swirl to coat pan bottom. Add onions, celery, garlic, apples, and cranberries and saute until softened, approximately 5 minutes. Stir in Herb Grilling Marinade and cook for 30 seconds until the seasoning becomes fragrant. Add salt and pepper. Add this mixture along with the sausage to cornbread and stir gently to combine.  Transfer stuffing to the baking dish and bake until golden brown; 20 to 25 minutes.

Spinach Artichoke Green Bean Casserole
Serves: 8

1 bag Wildtree Cream of Mushroom Soup Base
1 jar Wildtree Spinach, Artichoke & Parmesan Spread
1 1/2 pounds green beans trimmed and halved
1 cup low fat milk
1 1/3 cups French-fried onions
1/4 teaspoon each salt and pepper

Preheat oven to 350°F.  In a mixing bowl combine Mushroom Soup Base, Spinach Artichoke Spread, green beans, milk, salt, pepper, and 2/3 cup fried onions. Pour into greased baking dish and bake for 30 min until bubbly. Sprinkle remaining fried onions on top and bake for another 5 min until onions are golden brown and crispy. Let green bean casserole rest 10-15 minutes before serving.

Stuffed Sweet Potatoes with Cranberry Spice Streusel
Serves: 12

12 sweet potatoes large
1/3 cup unsalted butter room temp
3/4 cup light brown sugar
3/4 cup flour
3 tablespoons Wildtree Cranberry Spice Blend
3 tablespoons warm water
1/4 teaspoon salt
1 cup toasted pecans (optional)
1 cup miniature marshmallow

Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a small bowl combine Cranberry Spice Blend with warm water, let sit until cranberries plump and water is absorbed.  In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cranberry spice mixture, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown. 

Cranberry Orange Sauce
Serves: 12

1 cup Moscato D'Asti
1 orange zested and juiced
1 cup brown sugar
2 vanilla beans split
1 (12-ounce) bag cranberries
2 tablespoons Wildtree Cranberry Spice Blend

Combine all ingredients in medium saucepan.  Simmer until all cranberries have split and simmer for 3 more minutes.  Remove vanilla bean, cool and refrigerate until ready to serve.


Gingerbread Whoopie Pies
Serves: 8

1 package Wildtree Gingerbread Cake Mix
1/2 cup unsalted butter softened
1 egg large
1 tablespoon hot water
1/4 cup sugar
8 ounces cream cheese softened
3 tablespoons unsalted butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Stir the mix with the softened butter until even crumbs form. Add the egg and 1 tablespoon hot water. Knead until the dough comes together (dough will be a bit sticky), adding the final tablespoon of water if necessary. Divide the dough in half, wrap, and refrigerate for 1 hour (or up to 3 days). 

When ready to bake, preheat oven to 350 degrees F.  Roll the dough into 2" balls. Dip tops in sugar, place on the prepared baking sheet, and flatten slightly. Bake the cookies for 12 to 14 minutes; they will be slightly soft when done. Allow the cookies to cool for 5 minutes; transfer to a rack to finish cooling.

Beat the cream cheese with an electric mixer until smooth.  Add confectioners’ sugar and beat on low speed until incorporated.  To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve.

Pumpkin Cream Cheese Squares
Serves: 12

2 packages all natural crescent roll dough
16 ounces cream cheese softened
4 teaspoons Wildtree Pumpkin Pie Cheesecake Blend
3/4 cup sugar
1/2 cup confectioners' sugar
2 teaspoons milk
dash vanilla extract

Layer 1 package of crescent rolls in a 9x13-inch glass baking dish, pressing the edges together to form a solid layer. Combine half the cream cheese with the Pumpkin Cheesecake Blend and sugar in a bowl and mix until well blended. Spread over the crescent roll layer. Spread with the remaining plain cream cheese. Top with the remaining crescent rolls, pressing the edges together to form the top layer.  Bake at 325º to 350ºF for 25 minutes or until golden brown.

Combine the confectioners' sugar, milk and vanilla in a bowl and mix well. Drizzle over the warm baked layer. Cut into squares.

Baked Cranberry Spice French Toast
Serves: 6

1 loaf French bread
4 eggs,
1 1/2 cups milk or half and half
1 teaspoon vanilla extract
2 tablespoons Wildtree Cranberry Spice Blend
2 tablespoons warm water
butter for pan

Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a small bowl add ward water to Cranberry Spice Blend and let sit until cranberries plump.  In a large bowl, combine the eggs, half-and-half or milk, vanilla, re-hydrated Cranberry Spice blend and beat with whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. and bake for 45 minutes, until puffed and lightly golden. Serve with. Apple Cranberry Jam and Toasted Pecans. 

Whole Grain Cranberry Orange Muffins
2 large eggs
1/3 cup Wildtree Natural or Butter Flavored Grapeseed Oil
1 cup milk
1 package Wildtree Whole Grain Cranberry Orange Bread
Preheat oven to 375 degrees F. Grease a muffin tin, or line wells with muffin papers. In a medium bowl, whisk together the eggs, oil, and milk.  Add the mix and stir until just combined; do not over-mix. Fill muffin cups about 2/3 of the way full. Bake for 18 to 22 minutes, or until a tooth pick inserted in the center of a muffin comes out clean.  Remove from oven and after 5 minutes remove from the pan.


Mulled Wine
Serves: 7
Yield: 56 ounces

4 cups apple cider
1 (750-milliliter) bottle red wine cabernet
1/4 cup honey
1 orange zested and juiced
cheese cloth
cinnamon stick for garnish

Pour 2 Tbs Wildtree Mulling Spices into a square of cheese cloth, tie gathered corners into a tight knot to keep spices from getting into the liquid.  Combine the cider, wine, honey, mulling spices, zest, juice in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel  or cinnamon stick to each and serve.

Hot Spiced Apple Cider
Serves: 4
Yield: 32 ounces

1 tablespoon Wildtree Mulling Spices
4 cups apple cider
cheese cloth

Pour Wildtree Mulling spice into a square of cheese cloth tie gathered corners into a tight knot to keep whole  spices from getting into the liquid. Put the mulling spice sachet and apple cider in a sauce pot, heat on med-low for 10-15 minutes. 

Baked Brie
Serves: 6

1 wheel brie cheese
3 tablespoons Wildtree Apple Cranberry Jam or Cranberry Jalapeño Jelly
1 egg white
3-4 sheets phyllo dough defrosted

Preheat oven to 350ºF.  Slice the brie down the center, to prepare for the filling. Spread the Cranberry Jelly on one half of the wheel, and place the other half on top like a sandwich. Wrap the entire wheel in the sheets of phyllo dough with the seams on the bottom. Place in a shallow baking dish or on a cookie sheet and brush completely with egg white. Bake for 30 minutes. Serve with thin gourmet crackers.

Jalapeño Artichoke Dip
Serves: 8

1 cup mayonnaise
8 ounces cream cheese
2 cans artichoke hearts chopped
1 cup shredded Monterey Jack cheese
1 cup Parmesan cheese
1 1/2 tablespoons Wildtree Jalapeno Pepper Blend

Mix all ingredients together and warm in microwave or crock pot.

Smoked Mozzarella, Tomato & Mushroom Turnovers
Serves: 4

2 tablespoons Wildtree Roasted Garlic Grapeseed oil
1 onion large
4 (4-ounce) packages mixed mushrooms trimmed and thinly sliced
1 sheet puff pastry shell thawed
2 1/2 tablespoons Wildtree Smoked Mozzarella & Tomato Blend
4 tablespoons warm water

Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside.  On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges.  Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.
Cut dough into smaller sizes for appetizers.

Cranberry  Horseradish Turkey Sandwiches
Serves: 8

2 1/2 tablespoons Wildtree Cranberry Horseradish Blend
8 ounces cream cheese
1 loaf whole grain bread
1 1/2 pounds sliced turkey breast
red onion sliced

Mix Cranberry Horseradish Blend with cream cheese and refrigerate for 2 hours.  Spread thinly on both sides of bread, stack with turkey, lettuce and onion. Slice diagonally through the middle. Place on a platter and serve.

Cranberry Mustard Turkey Grilled Cheese

   8 slices wheat bread
   8 tablespoons Wildtree Sweet Cranberry Mustard Spread
   3 tablespoons unsalted butter
   8 slices cheddar cheese
   8 slices deli turkey
   2 cups arugula
   4 slices tomato

Heat a griddle or a large skillet over medium-low heat. To assemble sandwich: generously spread Cranberry Mustard Spread on the slices of bread (about 1 tablespoon per slice.) Top with 2 slices of cheddar, 2 slices of turkey, 1 slice of tomato, and ½ cup of arugula. Place the remaining bread on top and spread with butter. Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.

Thanksgiving Turkey & Barley Stew
1 package Wildtree Hearty Turkey and Barley Stew
2 pounds turkey breast, boneless, skinless
1 (32 ounce) container chicken broth or 32 oz Wildtree Chicken Bouillon, prepared
1(8 ounce) can cannellini beans, rinsed and drained
1/2 cup dried cranberries
Salt and Pepper to taste

In a slow cooker layer turkey, barley, and vegetable and herbs. Cover with broth. Do not stir. Cook on high for 4-5 hours or low for 8 hours. When stew is almost done, add cannellini beans and dried cranberries and simmer for another 30 minutes. Season with salt and pepper to taste.

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