Holiday Breads and Extras
Complete your table with these indispensable condiments and baked goods. By: Jason Horn
If the yeast doesn't bubble, it may have expired; start over to avoid wasting time and ingredients. The bread basket is at its best when the contents are warm. Right before serving, wrap breads in foil; heat in a 350° oven for about 5 minutes for fresh-from-the-oven perfection.
Your relish is going to get a much needed revamp with the addition of grapes and rosemary. Black grapes have thicker skins than red grapes, and they'll hold up better under the broiler.
The secret to the best corn bread has everything to do with pouring batter into a searing-hot cast-iron skillet. The edges instantly crisp up, while the interior stays moist.
Make this sauce a couple of days ahead, and refrigerate in an airtight container. Reheat in a small saucepan over medium-low heat, adding water—a tablespoon or two—to thin it.
Take canned pumpkin out of the pie shell realm and stir into tender drop biscuits. Making turkey soup after Thanksgiving? You can serve these alongside, spread with a little honey butter.
View Recipe: Pecan-Pumpkin Drops
You can "spike" your cranberry sauce by stirring in 1 to 2 tablespoons orange or black currant liqueur at the end. If you like it spiced, stir in ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice.
View Recipe: Three-Ingredient Cranberry Sauce
Citrusy sweet, these rolls won't take away from the main show, but they sure will add to it! Pull them from the oven just a few minutes before you serve to allow them to cool slighly.
<a href="http://www.myrecipes.com/recipe/sun-dried-tomato-jam-10000001545775/" _fcksavedurl="http://www.myrecipes.com/recipe/sun-dried-tomato-jam-10000001545775/" Target="_blank>View Recipe: Sun-Dried Tomato Jam