Bread Ring

Here's a great way to take what's typically an afterthought to one of the star attractions of any holiday meal. How pretty is this bread? For the last few Thanksgivings I've been in charge of the bread/rolls and butter. I've spent most of my time experimenting with the butter (and actually found a great honey butter recipe). This year I spotted this unique bread recipe in a Food Network magazine and decided to try it. I was a little skeptical. Usually when something looks this pretty in a magazine its a total disaster in my kitchen. This one actually worked out.

I'm not a huge fan of olive oil. I don't love the taste, I don't dip my bread in it at Italian restaurants and I rarely cook in olive oil unless it calls for small amounts. I made this bread twice on Thanksgiving day and for my 2nd attempt I lowered the olive oil content and drizzled the finished product with melted butter. Much better. :)

Its very easy and can be adapted to your tastes. I chose to roll the dough in almonds, sesame seeds, parsley and cheddar cheese. You could easily use basil, parmesan, pecans, poppyseeds, etc... there are so many options! Its great for a holiday party and perfect for Christmas. Hope you like it!

~Wendy

Bread Ring

Recipe Type: Bread

Author: Adapted from Food Network Magazine

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 10

Ingredients

• 2 cans refrigerated breadstick dough


• 1/2 c olive oil


• 1/4 c butter, melted


• 1/2 c each of chosen toppings (sliced almonds, shredded cheddar cheese, sesame seeds, chopped parsley)

Instructions

1. Preheat your oven to 350 degrees. Brush a tube pan with olive oil and set aside.


2. Put each topping in a separate ziploc bag.


3. Form the breadstick dough into small balls, put them all into a large bowl. Pour the olive oil into the bowl and gently stir the dough balls until evenly coated with olive oil.


4. Divide the balls up between the ziploc bags. Drop them into the chosen bag and shake until covered with the topping.


5. Remove from the bag and press into the tube pan, alternating dough balls and toppings.


6. Bake until golden, 30-40 minutes. Remove from the oven and drizzle with the melted butter.


7. Let cool for 4-5 minutes and remove from the pan. Serve on a platter for best presentation!

3.2.1263

 

Spinach Gratin

In my mind, some dishes are definitely "special occasion" dishes. All sorts of factors can make a dish qualify under such category, but I would say the two main ones in my mind are that it's either A. difficult or time-consuming to prepare or B. is so:

• rich


• decadent


• sweet


• buttery


• fatty


• bad for you


• all of the above

 

that I can only allow myself to make it on a special occasion or I'd weigh  5,000 pounds and need to get an angioplasty bi-weekly.

This definitely falls under "special occasion" cooking...not for the difficulty (it's actually quite easy) but for the pure, decadent, moan-inducing richness it embodies.

Did I just say moan-inducing? About spinach?

I did. And I mean it.

You will seriously get asked for this recipe and/or to bring it to special dinners. And DO NOT shy away from it if you don't like creamed spinach. I am one of those odd people that prefer spinach WITHOUT the cream and such and like it very simply dressed with just a bit of butter and salt (maybe a little garlic). But this dish...I could eat the whole pan (and then have to go for that angioplasty).
~Leah

(Note: this calls for buying frozen spinach, but then using it THAWED so give yourself time)

Spinach Gratin

Recipe Type: Side

Author: Leah (adapted from Barefoot Contessa)

Prep time: 35 mins

Cook time: 20 mins

Total time: 55 mins

Serves: 8

Creamy on the inside, browned cheesy and melty on the outside, decadent spinach dish.

Ingredients

• 4 Tbsp. unsalted butter (1/2 stick)


• 2 1/2 cups chopped yellow onions


• 1/4 cup flour


• 1/4 tsp. nutmeg


• 1 cup heavy cream


• 2 cups milk


• About 3 pounds frozen, chopped spinach, defrosted (5 10-oz packages)


• 1 cup freshly grated Parmesan cheese


• 1 Tbsp. kosher salt


• 1/2 tsp. freshly ground black pepper


• 1/2 cup grated Gruyere cheese (you can usually find it already grated at larger grocery stores)

Instructions

1. Preheat oven to 425 degrees.


2. Melt the butter in a large heavy-bottomed saute pan (needs to be large enough to eventually fit all of your ingredients in) over medium heat.


3. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.


4. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.


5. Spray a baking dish with some nonstick spray. Transfer the mixture to the dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

Notes

You can make this dish a few days ahead of time and then just bake it when you're ready to serve. Adjust the baking time if it's cold, though or get it to room temperature before baking.

3.2.1230