By Family Features Editorial Syndicate, Special for USDR
When the holidays approach, it’s the perfect time to up your game in the kitchen with standout recipes.
A knockout holiday meal starts with a main dish like filet mignon topped with Roasted Garlic Compound Butter for a rich treat, paired with cheesy a sidekick like these Crispy Cheddar Mashed Potato Puffs. Finally, top off the night with Honey and Blackberry Cheesecake with Gingersnap Crust, and you’ll have guests ready to come back next year.
A Rich, Buttery Main Dish
It’s easy to add buttery richness to just about any protein you choose to serve at your holiday gathering with this easy compound butter. The sauce takes little time to make and adds an unforgettably elegant touch to filet mignon, making it perfect for your next holiday celebration. Cut from the heart of the tenderloin, Omaha Steaks Filet Mignon is aged to peak flavor and tenderness, vacuum wrapped and flash frozen to lock in freshness. Find more holiday main dish ideas and recipes at omahasteaks.com.
Roasted Garlic Compound Butter
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2 |
heads garlic |
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2 |
teaspoons olive oil |
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1/2 |
teaspoon kosher or sea salt |
|
1 |
stick unsalted butter, at room temperature |
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2 |
Omaha Steaks Filet Mignons (6 ounces each), prepared |
Heat oven to 350 F.
Slice about 1/4 inch off each garlic head to reveal cloves. Remove any excess outer layers of paper on garlic.
On sheet of aluminum foil, drizzle each garlic head with 1 teaspoon olive oil. Wrap foil tightly over garlic. Roast 40-60 minutes, until garlic is golden and can be easily pierced with a knife. Let cool 15 minutes.
In bowl, squeeze garlic cloves out of paper. Add salt and mash with fork to create paste. Add butter and combine with fork, ensuring paste is well blended into butter.
Place butter on edge of a sheet of parchment or wax paper. Fold paper over butter and roll into cylinder. Twist ends of paper and refrigerate until solid.
When ready to serve, cut chilled butter into slices and place on top of prepared filet mignons.
Note: Unused butter can be kept in refrigerator for about 2 weeks.
A New Twist on a Classic Holiday Recipe
Transforming family recipes into something memorable is easy when you use high-quality, wholesome ingredients, made with love from Borden Cheese. With a wide range of offerings, including mild cheddar, mozzarella, sharp cheddar, Mexican, Swiss, American, Colby Jack and more, Borden Cheese is available as singles, shreds, chunks, slices, strings and snacks – offering pure, creamy goodness to satisfy every taste. Add a new twist to your holiday spread with this delectable recipe for Crispy Cheddar Mashed Potato Puffs, which uses chunks of mild cheddar, and find more recipes at BordenCheese.com.
Crispy Cheddar Mashed Potato Puffs
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3/4 |
cup sour cream, divided |
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1 |
teaspoon finely chopped chives or green onions, plus additional for garnish |
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8 |
ounces Borden Cheese Medium Cheddar Chunk, divided |
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2 |
medium russet potatoes (about 1 pound), peeled and chopped |
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2 |
tablespoons Borden Butter |
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1/8 |
teaspoon garlic powder |
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1/8 |
teaspoon seasoned salt |
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1/8 |
teaspoon dry mustard |
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1/4 |
teaspoon salt |
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15 |
bacon strips, cooked crisp and crumbled |
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1 |
cup beer batter dry mix |
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oil, for frying |
To make chive cream: In small bowl, mix 1/2 cup sour cream and chives or onions together. Refrigerate.
To make cheddar crisps: Heat oven to 400 F.
Shred 4 ounces cheese to make about 1 cup shreds. Divide shreds into eight piles, about 2 inches apart, on silicone baking mat or parchment paper-lined cookie sheet and bake about 5 minutes, or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet.
Reduce oven temperature to 180 F.
To make potato puffs: Place potatoes in medium saucepan and cover with cold water. Heat over medium-high heat and boil potatoes until tender; drain.
In electric mixer bowl fitted with paddle, beat potatoes with butter on medium-low speed until smooth then add remaining sour cream and all seasonings. Stir in crumbled bacon.
Cut remaining cheese into eight 1/2-inch cubes. Form balls of mashed potato mixture using ice cream scoop. Make small hole in center of each potato ball and fill with one cube cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
In large saucepan over medium-high heat, heat oil to 375 F.
Prepare beer batter according to package directions; dip each mashed potato ball into batter and deep-fry about 5 minutes, or until golden brown. Remove from oil and drain on paper towel. Reheat oil to 375 F between batches. Keep potato puffs warm in holding oven.
On plate, top potato puffs with dollop of chive cream, chives and cheddar crisp. Serve immediately.
A Simply Sweet Dessert
Once the satisfaction of a full meal wears off and the craving for one final course comes calling, there’s no better dessert to turn to than the creamy delight of cheesecake. Add in the sweet flavors of honey and blackberries, and you’ll find yourself perfectly content to wind down the holiday get-together. For more ways to infuse honey into your holiday menu, visit honey.com.
Honey and Blackberry Cheesecake with Gingersna p Crust
Recipe courtesy of the National Honey Board
Crust:
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2 |
cups (8-ounce package) crushed gingersnaps |
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1/4 |
cup melted butter |
Cake:
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1 1/2 |
pounds cream cheese, softened |
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3/4 |
cup honey |
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1/3 |
cup heavy cream |
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1 |
tablespoon vanilla |
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1 |
tablespoon gluten-free all-purpose flour |
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1/8 |
teaspoon salt |
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4 |
large eggs |
|
1 |
pint fresh blackberries |
Garnish:
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1 |
pint fresh blackberries (optional) |
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honey (optional) |
Heat oven to 350 F. In medium bowl, combine crushed gingersnaps and butter. Transfer mixture to 9-inch springform pan. Stick hand in sandwich bag and firmly press mixture into bottom of pan to form crust. Bake 8 minutes. Remove from oven, reduce heat to 300 F and allow crust to rest.
Meanwhile, using stand mixer, beat cream cheese at medium speed 3-4 minutes. Add honey, cream, vanilla, flour and salt. Beat until mixed. Add eggs, one at a time, beating between each addition. Beat mixture until just combined.
Pour cream cheese mixture into prepared crust. Drop blackberries on top of mixture. Bake 65 minutes. Turn off oven and leave cake in oven 1 hour. Remove and allow to cool.
Run knife around sides of cheesecake. Cover and chill overnight. Remove sides from pan. Serve with additional berries and drizzle with honey, if desired.
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SOURCE Family Features Editorial Syndicate
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