Home for the Holidays 2012

Guide to holiday entertaining 2012

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2 HOME FOR THE HOLIDAYS 2012 2012 Palladium-Item Media Group • pal-item.com

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

Christmas Festival and SilentAuction, Nov. 23 - Dec. 16, WayneCounty Historical Museum, 1150N. A St., Richmond. The museumwill be beautifully decorated for theholidays with tabletop trees, wreaths,and gift baskets. These items, donatedby businesses and individuals fromthe community, will be sold by silentauction. Visitors to the museum may bidon these items 9 a.m. to 4 p.m. Mondays- Fridays and 1-4 p.m. Saturdays andSundays. Proceeds will go to support themuseum’s events. Museum admissionis: Adults, $5; AAA members, $4.50;seniors 60 and older, $4; students ages6-18, $2; children younger than 6 andmembers free. (765) 962-5756 orwaynecountyhistoricalmuseum.com

YMCA Christmas Tree Sale, Nov. 23 -Dec. 24, Glen Miller Golf Course, 2514E. Main St., Richmond. Hours: Noon- 9 p.m. Monday - Friday and Sunday;9 a.m. - 9 p.m. Saturdays. Offering 5varieties of live trees, wreaths, garlandand roping. Many products are grownlocally. Tree prices start at $25.(765) 962-7504

24th Annual “White Christmas”Celebration, 6 p.m. Nov. 23, downtownEaton, Ohio. Parade begins at EatonMiddle School, East Decatur Street at5:30 p.m. Courthouse lawn lighting,Eaton Area Community Choir,Christmas Carols by second-graders,Christmas Music by Eaton High SchoolBand and a visit with Santa Claus andMrs. Claus and door prizes.(937) 456-1705

Cambridge City ChristmasWonderland, 5-9 p.m. Nov. 24,downtown Cambridge City and CreitzPark. Bring the whole family to share inthe holiday spirit. More than four blocksof stores will be filled with activitesfrom a cake walk to decorating cookiesto a snowball fight. Kids can makeChristmas cards, get their picture takenwith Santa and enjoy a pepperminthot chocolate, the night parade and acarriage ride through the light-filledpark. Sponsored by Cambridge CityChamber of Commerce. Info:(765) 478-6512

Old Fashioned Christmas Festival,5-9 p.m. Nov. 27 and Dec. 4, 11 and 18.Historic Depot District, Fort WayneAvenue, Richmond. Free admissionand parking. Shops will be open. Livereindeer. Free face painting and balloonart and rides on an English double-decker bus. Children’s train rides,Christmas murals and train displayand pictures with Santa at RichmondFurniture Gallery. Victorian Christmasmusic. Organizations participating andbenefiting include Boys & Girls Clubsof Wayne County, Girls Inc., TownsendCommunity Center, Starr-GennettFoundation, Birth-to-5, Red Cross,RHS Cheerleaders, Tarum Shrine Cluband Shriner’s Burn Center, SalvationArmy, Girl Scouts of Wayne County,Richmond Area Railroaders, PreserveRichmond and Tree House Children’sMuseum. Info: (765) 939-3325 orwww.oldfashionedchristmasfestival.com

Happy Holidays to Our Troops!6-7 p.m. Nov. 28, children’sprogramming room, Morrisson-ReevesLibrary, 80 N. Sixth St., Richmond.Write cards and letters to our troopsthat don’t get to come home thisyear for the holidays! Supplies will beprovided, and we will mail all of thecards and letters. Drop on in and makeone or 10! Don’t miss out on this chanceto thank them.

Holiday Craft Show, 9 a.m.-1 p.m.,Nov. 30 and Dec. 8 (yes just 2 days)at Chase Gateway Branch, 4400 E.National Road, Richmond. Featuringitems from Senior OpportunitiesServices. Info: (765) 962-1010

Bedtime Stories at the Museum,7 p.m.-8 p.m., Nov. 29, JosephMoore Museum, 801 National Rd W,Richmond. Kids, get in your pajamas,grab your favorite stuffed animaland bring your parents to join us forbedtime stories under the shadows ofthe giant skeletons at Richmond’s onlynatural history museum: the JosephMoore Museum.

“Toyland” 23rd annual HolidayParade, 7 p.m. Nov. 30, downtownalong East Main Street, Richmond.(765) 962-8151 or www.mycentercity.com.A night of lights and holiday cheer.Sponsored by Center City, the paradewill begin at the intersection of EastMain and Sixth streets and ends atRichmond Civic Theatre on 10th Street.

16th annual holiday dinners,6:30 p.m. Nov. 30, Dec. 1 and Dec.2, Preble County Historical Society,7693 Swartsel Road, Eaton, Ohio.Seating is limited. Music, revelry, finedining, silent auction. Bagpipes andtraditional folk music greet guests asthey travel down the lantern-lit driveway.Appetizers will be served in the 1813Lewisburg Log House and ExhibitHall (cheese puffs along with smokedSalmon and Whitefish spreads, stuffedsnow peas with Boursin cheese, freshfruit, and warm mulled cider. Dinnerwill be in the historic Sayler-SwartselHouse with Tomato Bisque with basil,Caesar salad, coneless cornish hensstuffed with apricot raisin stuffing, porktenderloin with cranberry stuffing, cornpudding, green beans, Parker Houserolls, peppermint stick brownie pie withhot fudge sauce, coffee, tea, and water.$55 per person for society members,$65 per person for non-members.A wine selection and after dinnerliqueurs will be available at an extrafee. Reservations: (937) 787-4256 orwww.preblecountyhistoricalsociety.comThe historical center is located 6 milessoutheast of Eaton off Ohio 122.

YMCA Family Christmas Day,1 - 3 p.m. Dec. 1, Glen Miller GolfCourse & Club House, 2514 E. MainSt., Richmond. Come for a fun-filledafternoon with Santa and enjoy hotcocoa, cookies, a candy cane hunt,ornament crafting and fun Christmasgames. (765) 962-7504.

Holiday Event CalendarHoliday Event Calendar

HOME FOR THE HOLIDAYS 2012 32012 Palladium-Item Media Group • pal-item.com


Breakfast with Santa, 9 - 11 a.m.Dec. 1, The Innovation Center, 814 E.Main St., Richmond. Eat breakfast witheveryone’s favorite holiday character.Sponsored by Center City. All proceedsgo to Toys for Tots. Tickets $5 per childor $15 for families of 5 or fewer. Orbring a new, unwrapped toy per child.(765) 962-8151 or www.mycentercity.com.

Alternative Gift Fair, noon-3 p.m.Dec. 1, Morrisson-Reeves Library, 80N. Sixth St., Richmond. A pre-saleis available from, 5-7 p.m. Nov. 29 atMorrisson-Reeves Library for thosewho can’t attend on Saturday. Instead ofbrowsing shelves, shoppers will browsethrough 29 tables of charities. Eachtable will be staffed with a volunteeror staff member waiting to answerquestions about missions, programsor participants. Purchase outdoorexperiences for area classrooms, artsupplies for after-school programs orfood for needy animals. Gifts preparedin boxes and bows (or mail-readyenvelopes) while you wait. Free childcare for shoppers. Free chair massagesto relax and rejuvenate. Live holidaymusic. Info: www.myalternativegiftfair.orgor (765) 993-0381

St. Nicholas Tea and Boutique,11 a.m.-2 p.m., Dec. 1, St. Paul’sEpiscopal Church, 800 N. A St.,Richmond. Enjoy unlimited hot tea,petite sandwiches and desserts. Shopour Christmas Boutique. Meet St.Nicholas. Cost: $6 for adults; $3 forchildren under 12 and free for childrenunder 5. No charge to browse theboutique or visit with St. Nicholas.

Whispering Christmas lightingdisplay, 6-10 p.m. Dec, 1-31, Fort St.Clair Park, Eaton, Ohio. Visit with SantaClaus on Wednesdays, Fridays, Saturdaysand Sundays from 7-9 p.m. untilChristmas Eve. (937) 456-4125

Gospel Revelations ChristmasConcert, 7 p.m. Dec. 2, EarlhamCollege, Goddard Auditorium, 801National Road W., Richmond. Freeadmission. (765) 983-1373 orwww.earlham.edu/events

Bluegrass gospel music concerts,6 p.m.-8 p.m., Dec. 4, William G. ScottHouse (formerly Knights of ColumbusHall), 204 N. 10th St., Richmond.Hosted by Mae Wagers. Christmas partyand pitch-in supper.Info: (765) 935-3476.

Convopella, 1 p.m., Dec. 5, GoddardAuditorium, Carpenter Hall, 801National Road W., Richmond. A numberof Earlham a cappella groups bring tothe Convo Series a performance thathighlights the variety of a cappellagroups found at Earlham.

Yokefellow Luncheon, Noon-1 p.m.Thursdays, First Friends Meeting, 2010Chester Blvd., Richmond. The mealis prepared by Friends FellowshipCommunity and costs $6. The luncheon,which features a different speaker eachweek, was founded in 1980 by formerEarlham College professor, theologianand author D. Elton Trueblood, whodied in 1994. The meeting is open to

all. Schedule of speakers includes: Dec.6: Keith Esch, retired, Earlham Schoolof Religion. For more information, callMatt Stegall at (765) 962-9526.

Salvation Army’s annual Christmasradio show, 7-11 p.m. Dec. 6 at VivianAuditorium on the Indiana UniversityEast campus, 2325 Chester Blvd.,Richmond. The show can be heardon 1490 AM WKBV and seen onRichmond’s public access TV channel20. Local musicians will perform.Pledges can be made during the drive.The Salvation Army’s office phone is(765) 966-7791.

“Little Women,” 7:30 p.m., Dec. 7,Richmond Civic Theatre, 1003 E. MainSt., Richmond . Shows from Dec. 7-9and 14-16, Richmond Civic Theatre,1003 E. Main St., Richmond. Based onLouisa May Alcott’s family experiences(and novel), the story follows theadventures of Jo, Meg, Beth and Amyas they group up in Civil War America.Tickets: Adults, $15; seniors 65+ andstudents with ID, $12. Info: (765) 962-1816 or www.richmondcivictheatre.org

The Nutcracker, 7:30 p.m., Dec. 8 and3 p.m. Dec. 9, Civic Hall PerformingArts Center, 380 Hub Etchison Pkwy,Richmond. For the holidays, theRichmond Symphony Orchestra willpresent the long-awaited return of “TheNutcracker” ballet. Performers fromlocal dance studios and the ChicagoFestival Ballet will fill the stage, bringingClara, the Nutcracker, Prince Charming,and the Sugar Plum Fairy to life. Cost:Adults, $15; students through grade 12,$10. www.richmondsymphony.org or(765) 966-5181

Silly Safari Animals of the North Pole,6-7 p.m., Dec. 12, Morrisson-ReevesLibrary, 80 N. Sixth St., Richmond. SeeJingle John and his cold weather friends,complete with a reindeer! Attendance islimited to the first 150 guests.

Bethlehem Christmas Lunch, noonDec. 14, Preble County Council onAging, 800 E. St Clair St., Eaton, Ohio.After lunch, those attending will seea magic show and watch fifth-graderssingers from Bruce Elementary School.$2 tickets only available in advance fromthe senior center. (937) 456-4947

First United Methodist Church LiveNativity, 6 p.m.-8 p.m., Dec. 21-22, FirstUnited Methodist Church, 318 NationalRoad W., Richmond.

Holiday Event CalendarHoliday Event Calendar

Find more events inthe online calendar atwww.pal-item.com



Think you need a big budget in order tothrow a great holiday party? Think again.Tori Spelling, star of the original versionof theTV series,“Beverly Hills, 90210”and author of “celebraTORI: UnleashingYour Inner Party Planner to EntertainFriends and Family,” (Simon & Schuster,2012), says that you can throw an upscaleparty on any budget.

“Let’s say you have a few hundred dol-lars budgeted, you can still do a knockoutof a party,” she says.“Just utilize the fourFs: food, flowers, fun cocktails and favors!It will always cost you less if you preparethe food rather than have a restaurant orcaterer make it.”

She suggests a more affordable inter-active food bar, such as aThanksgiving-or Christmas-themed taco bar or a fungourmet winter salad bar.“Lots of top-pings in funmismatched bowls looksgreat and festive, too,” she says.

For flowers, visit your local flowermart instead of hiring a florist. “Greatglass or silver serving pieces can doubleas vases and even small color glass tum-blers look great holding one stem.Putclusters of them down themiddle of atable or go totally DIY and buy very inex-pensivemums or carnations andmakeflower balls to set out on tables or hang.”

Forgo buying special serving pieces oreven investing in costly paper goods.Instead, use glassware, plates and serving

pieces you already have.“If you still needpieces, borrow from family or friends orhit your local Goodwill or yard sale,” shesays.

The biggest budget buster is alcohol,so Spelling says to just choose one or twofun signature drinks (named for the hostor theme of party) and just serve that.“Guests will love the personal touch andyou’ll appreciate not having to spend alot of money on various alcohols,” Spell-ing says.

When it comes to favors, she alwayslikes her guests to take a piece of theexperience.“They don’t have to costmuch at all,” she says.“For a holiday-themed spa party, I made homemadescrubs in Mason jars from elements inmykitchen and put labels on them thankingthe guests for attending! If youmadestandout cookies at the party,make surethey each go homewith a small bundleof them tied with twine and placed in acute bag or boxwith a personal tag. Itcan be that simple! Personal details equala party that feels like amillion bucks!”

Most importantly, enjoy your hardwork.“Parties equal passion,” she says.“Ifyou’re throwing a party you are puttingyour all into it and it can be exhausting.Find that onemoment during the party tostep back and take in your accomplish-ment. Parties are not easy but successfulones are the ones plannedwith love.

Realize howmuch fun your guests arehaving. Pat yourself on the back, discreet-ly of course – that’s themoment you’llstart to relax!”

TORI SPELLING’S 6 KEY TIPS FOR

HOLIDAY ENTERTAINING:

1

INSPIRATION MEETS EXECUTION

Everyone needs some reason to throw a

party.At the holidays, the occasion isbuilt in.Whether it’s an actual holiday, awinter birthday or an anniversary or asimple season like a winter wonderland,once you have your inspiration you canpersonalize it with details and execute it.

2

BUDGET, BUDGET, BUDGET

Set your budget before you start plan-ning.Thenmake lines for food, beverage,decor and serving pieces (use your ownglasses and dishware andmismatchthem) and leave a little wiggle roomknowing that small details and needs willalways come up.

3

THE VENUE IS WHERE IT’S AT

To be budget-friendly, throw yourparty at home! Whether it’s in your liv-ing room or outside in your yard or onyour deck, it will save so much moneynot having to rent space. And visualizethe space into the party venue of yourdreams. Grab some strong arms(hubby alert) and move the furnitureout of the space so you can create a barand a food and dessert table (the threepinnacles of a party). Or move your liv-

Tori Spelling’s

6 Essential Rules to Hosting aHoliday Party on a BudgetNot a natural in the host or hostess role? Actress and entertaining expert Tori Spellingreveals how even a novice can personalize a holiday party without breaking the bankBY LISA IANNUCCI | CTW FEATURES



ing room furniture outside for an out-door party! I love bringing the insideout for a party! Create a cozy, chic liv-ing-room atmosphere in your back-yard. Guests will love it and you don’thave to rent furniture.

4

SET DATE AND TIME

AND INVITE!

Once you know what type of party youwill have and where it will be, thendecide on a date and time and get to theinvitations. Remember that invitationsare the first impression people get foryour party, so make them personal!Even handwritten invite notes for anintimate get-together gain kudos fromguests and set the tone. If, for time sake,you must email invites, try to send apersonal email with a personal picture.There are nowmany apps online whichhelp you create pics and fonts to makesomething personal.

5

GREAT GUEST LIST

Don’t just invite everyone in your con-tact list. Be discerning depending onthe guest of honor and the type ofparty you are throwing. Always invitepeople who will add positive energy toyour party and make sure everyoneinvited knows at least one other guestthere!

6

LET THEM EAT CAKE!

I truly believe that a small or large des-sert table is the focal point and conver-sation piece of any party. Sweets makethe world go round and it’s a greatopportunity to personalize and deco-rate a great table.

© CTW Features



Getting Thanksgiving dinner – or anyholiday feast – on the table can seemlike a math word problem gone awry:Question: If it takes 4 hours to

cook a 15-pound turkey, and three ofthe side dishes need something doneto them “just before serving,” howmany times will the cook wish therewere an easier way without resortingto boxed or “instant” imposters of tra-ditional favorites?Answer: Probably countless times,

and each of them unnecessarybecausemany side dishes can be pre-pared or partially prepared a day ormore in advance. And certain freez-er-friendly recipes can bemade weeksor months in advance and still tastefresh comemealtime.

“When it comes to a traditionalThanksgiving meal, everything but agreen salad and the turkey can bemade ahead, frozen and reheated onthe holiday,” says Michele Borboa, apersonal chef from Bozeman, Mont.,and author of “Make-ahead MealsMade Healthy” (Fair Winds Press,2011).“Bread-based stuffings areespecially easy to fix and freeze, butyou can also freeze mashed potatoes,cranberry sauce and rice dishes, soall you have to do is thaw or reheatand serve.”

It’s simply math: An earlier startplus Borboa’s step-by-step instruc-tions equals more time for friendsand family over the holidays.2 MONTHS IN ADVANCE

Bread-based and rice stuffings can befully assembled, baked cooled andfrozen.Thaw overnight in the refrig-erator and reheat in the oven.

Or, start two days ahead to savetime without freezing. Cube and bake

bread until lightlytoasted, cool, andstore at roomtemperature in anairtight container.For rice stuffings,steam the rice, letit cool completely,and store in therefrigerator.

Chop onions,celery, carrots andother vegetablesyour recipe callsfor. Store them inthe refrigerator tosauté on the holi-day, or sauté themin advance, cooland refrigerateuntil you assem-ble the stuffing. Ifyour recipe callsfor nuts, toast andstore them in an airtight container.

“OnThanksgiving Day, all youhave to do is assemble the preppedingredients along with broth and anyother ingredients” such as herbs andspices, and then follow instructionsfor cooking, Borboa says.

Cranberry sauce can be made upto two months in advance, cooledcompletely and frozen.1 MONTH IN ADVANCE

“Raw potatoes don’t freeze well,”Borboa warns,“but mashed potatoescan be made up to one month inadvance. Make your favorite mashedpotatoes, spread them in a greasedcasserole dish and cool completely.Place a sheet of plastic wrap directlyover the potatoes, and wrap the cas-serole dish tightly with heavy-duty

foil.”To reheat, thaw overnight in the

refrigerator and place in the oven for30 minutes at 350 degrees F.“Youmay have to adjust the butter, milkand seasonings but the hard work isdone well in advance,” Borboa says.

Also an advocate of doing as muchas possible ahead of time, Chicagoevent planner Debi Lilly believesquality suffers for certain dishes.“Mashed potatoes absolutely cannotbe made in advance. To me, the besttexture is when they’re fresh off thestovetop,” says Lilly, president of APerfect Event.“They come out warmand creamy, and they just don’t carrythat same consistency when reheat-ed. They get a little lumpier and dryout, and the texture changes.”

The gravy that goes on top ofthem also requires same-day prepara-tion, according to Lilly: “It’s very fattyand tends to separate,” she says.

If you’d rather not freeze mashedpotatoes, you can save time with thisfix-ahead tip:Wash and scrub pota-toes, cut them into chunks, and placein a large pot. Fill with enough coldwater to cover the potatoes and add agenerous pinch of salt and the juiceof one lemon to keep potatoes frombrowning. Potatoes can stay coveredin water, refrigerated, for up to twodays, Borboa says.When ready tocook, drain the water and boil infresh water.2 WEEKS IN ADVANCE

“I prefer fresh-baked breads androlls since freezing them can take

Cook Now, Eat Later,

Skip the StressCan make-ahead foods still taste fresh come mealtime? Absolutely. Here’s a guide to what to makeahead, when to make it, how to store it, and how to reheat itBY DAWN KLINGENSMITH | CTW FEATURES



away from their taste and texture, but iffrozen properly, they can be made twoto three weeks in advance and reheatedon Thanksgiving Day,” Borboa says.

Allow fresh-baked rolls to cool com-pletely, and then place them on a bak-ing sheet. Place in the freezer until justsolid. Place rolls in heavy-duty freezerbags, squeeze the air out, seal andfreeze.You can simply let them thaw atroom temperature overnight and servethem or warm them in the oven.2 DAYS IN ADVANCE

“You can’t cook an entire turkey andreheat it without ruining quality andincreasing your chances of food poi-soning,” Borboa warns,“but you canprep a few ingredients to save time.”

A day or two ahead, cut oranges,onions, celery, carrots, herbs and otheringredients you plan to use to flavorthe turkey.“I don’t like soggy stuffingso I bake stuffing in the oven and fillthe cavity of the turkey with aromaticsand shove herbs, spices, citrus, onionsand garlic beneath the skin of the tur-key,” Borboa says.“I prep the ingredi-ents ahead of time so all I have to do onThanksgiving Day is put them in placein the turkey before putting it in theoven.”1 DAY IN ADVANCE

“When it comes to salads, I say fresh isbest, but you can certainly chop vegeta-bles and other salad ingredients a dayin advance and then assemble them onThanksgiving Day and allow them tochill before serving,” Borboa says.“Always put the dressing on rightbefore serving since vinegar and otheracidic ingredients will wilt saladgreens.”THANKSGIVING DAY

“It’s best to prep fruit salads the dayyou serve them because the fruit tendsto turn brown,” Borboa says.“Evenwhen you have citrus juice mixed withthem, they don’t have the vibrancy ofbeing just sliced or diced. I’d wait untilright before serving to add bananassince they tend to get soggy whenmixed with juicy fruit.”

© CTW Features

2 tablespoons olive oil

1 small onion, minced

1 clove garlic, minced

1 pound lump crab, picked over, finely

chopped

2/3 cup light mayonnaise made with

olive oil

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh

chives

1 tablespoon Old Bay Seasoning

2 tablespoons Dijon mustard

5 cups whole wheat bread crumbs,

divided

2/3 cup all-purpose flour

4 eggs, beaten

1. Heat oil in a large skillet over

medium heat. 2. Add onion and carrot

and cook, stirring often, for 5 minutes.

3. Add garlic and cook, stirring, for 1

minute. 4. Transfer to a large bowl.

5. Add crab, mayonnaise, herbs, Old

Bay, mustard and 1 cup bread crumbs,

stirring well to combine. 6. Form mix-

ture into 32 crab cakes. 7. Place flour,

eggs and remaining bread crumbs in

three separate shallow bowls. 8. Dip

crab cakes in flour, shaking off excess.

Dip in eggs, allowing excess to drip

off. Dip in bread crumbs to coat. 9. Set

crab cakes on a greased baking sheet

and refrigerate for 1 hour. 10. Preheat

oven to 350 degrees F. 11. Spray crab

cakes with olive oil. 12. Bake for 20 to

25 minutes or until lightly browned. 13.

Let cool completely on a wire rack. 14.

To freeze, place crab cakes in a single

layer on a baking sheet until firm. 15.

Transfer crab cakes to a large freezer

bag or freezer container. 16. To reheat,

place frozen crab cakes on a greased

baking sheet in a 375° over and bake

for 15 to 20 minutes or until heated

through. Serve warm.

Make up to one month ahead and

freeze until ready to reheat.

Yield: 32 crab cakes

Source: Make-Ahead Meals MadeHealthy by Michele Borboa

MAKE-AHEAD

APPETIZER:

MOUTHWATERING

MINI

CRAB CAKES



Move over cupcakes. It’s time fordoughnuts to take their star turn.So, bring on the sprinkles, thechocolate, the bacon. Yes, even thebacon.

“People were doing interestingflavors with cupcakes. It was a mat-ter of time before the same thinghappened to doughnuts,” says LaraFerroni, cookbook author and foodphotographer, Portland, Ore.

However, if you still envisionracks of plain, glazed doughnuts in

your favorite coffee shop, stretchyour imagination. You can makeluscious, indulgent and extravagantdoughnuts for holiday parties in nomore time than it takes to bake abatch of cookies.

Once you’ve mastered the basictechnique, “you can put your ownspin on the doughnut; make it yourown,” says Mark Klebeck, a co-founder of Top Pot Doughnuts inSeattle.

Create your own designer

doughnuts using your favorite sea-sonal flavors, such as nutmeg, pep-permint, cranberry or pumpkin.Coat finished doughnuts withorange, coconut or chocolate glaze.

Then, since there’s no such thingas too much, finish off your master-piece with chopped nuts, chocolateshavings or savory bacon.

Doughnuts topped withchopped walnuts and crumbledbacon is one of the tantalizing reci-

pes in the new cookbook by Markand Michael Klebeck, “Top PotHand-Forged Doughnuts” (Chroni-cle Books, 2011).

The choices are yours. Here aresome "do and dough-not" sugges-tions to get started.

If you’re a doughnut novice,try the cake style recipes, whichare easier and faster than yeastdoughnuts, say the experts.

Don’t make doughnuts a dayin advance. For best quality, makedoughnuts on party day. Cakedoughnuts only take about 30 min-utes to prepare and you can makethem a few hours ahead of time toavoid last-minute preparation,according to Ferroni, author of“Doughnuts: Simple and DeliciousRecipes to Make at Home” (Sas-quatch Books, 2010).

Resist super-sizing so yourguests can sample more. “You cangrab one or two and don’t feel likeyou have to cut up a doughnut andshare it,” Klebeck says.

Do take steps to make clean-up easier. Unfortunately, fryingdoughnuts can be messy. Coveryour stovetop with aluminum foil.

It’s Time ToMake the FancySchmancyDoughnuts!Gourmet doughnuts are the next big thing.Try these 2 easy-to-execute, holiday-themedrecipesBY BEV BENNETT | CTW FEATURES

Chocolate-Covered Orange and CranberryDoughnut Truffles Inspired by Lara Ferroni

1. Crumble doughnuts into small bits to measure 2 packed cups. Place crumbs in

large bowl. Add enough liqueur to just dampen crumbs. Stir in cranberries. Measure

mixture by level tablespoons. Form into uneven, truffle-shaped balls, about 1-inch

diameter. Don’t overwork. Place truffles on baking sheet lined with parchment paper.

2. Refrigerate at least 1 hour, or until firm and cold.

3. Place chocolate in top of double boiler over simmering water. Melt, stirring occasion-

ally. Chocolate should be lukewarm, not hot. Immediately remove from heat. Remove

cold truffles from refrigerator. Using two spoons, dip truffles, one at a time, into

melted chocolate, turning to coat truffles on all side. Place on parchment-covered

baking sheet. If desired lightly sprinkle about 1/2 teaspoon nuts over each truffle. Set

aside at cool room temperature. Chocolate will firm up in less than an hour. Refriger-

ate if preparing in advance.

Makes 16 truffles/8 servings. Note: If desired, insert a bamboo skewer into each truffleand serve as pops.

4 (2 1/2-inch diameter) plain or sugar

coated cake doughnuts

1 1/2 to 2 tablespoons orange liqueur

1/4 cup finely chopped dried,

sweetened cranberries

2 (3-ounce) bars semisweet

chocolate, broken into small pieces

3 tablespoons finely chopped

walnuts or pecans, optional



Toss the spattered foil when you’re done, Klebeck says.Don’t stack glazed doughnuts. Although a doughnut tower would be

an eye-catching display on the dessert table, glazed doughnuts are bestarranged in a single layer so they don’t stick together. A large platter orparty tray will hold a dozen doughnuts.

Invite your guests to share in the fun of doughnut preparation with aDIY decorating station, Ferroni says. Set out a platter of plain doughnuts.Make a glaze and bring it warm to the table. Add a few bowls of toppings.Let guests create their own designer doughnuts.

Don’t discard your leftovers. Turn the stale crumbs into truffles as Fer-roni does.

If you’re ready to make doughnuts from scratch, try the Klebeck sensa-tion: a chocolate cake doughnut with peppermint icing and candy cane bits.

“Mint and chocolate is an incredible combination,” he says.

© CTW Features

1. First make the doughnut dough. Sift the flour, cocoa powder, baking powder,

salt and nutmeg together into a mixing bowl and set aside.

2. In a stand mixer, fitted with the paddle attachment, mix the sugar and shorten-

ing for 1 minute on low speed, until sandy. Add the egg yolks, one at a time.

Then mix for 1 more minute on medium speed, scraping the sides of the bowl

with a rubber spatula if necessary, until the mixture is light colored and thick.

Mix in the vanilla and peppermint extracts.

3. Add the flour mixture to the mixing bowl in three additions, alternating with the

milk, mixing until just combined, on low speed each time. The dough will be

sticky.

4. Transfer the dough to a clean bowl, cover with plastic wrap and refrigerate for

45 minutes or up to 24 hours.

5. Using a candy thermometer to measure the temperature, heat at least 2 inches

of oil in a deep fryer or large pot to 370 degrees F.

6. Roll out chilled dough to 1/2-inch thickness on a lighted floured surface; lightly

flour top of dough and rolling pin to prevent sticking. Cut into as many dough-

nuts and doughnut holes as possible, dipping cutter into flour before each cut.

Fold and gently rework dough; cut more holes.

7. Shake any excess flour off doughnuts. Carefully lower doughnuts into hot oil, a

few at a time. Don’t crowd. When doughnuts float to the oil’s surface, fry about 1

minute per side. The texture will change as the doughnuts are done.

8. Remove doughnuts with slotted spoon; drain on paper towels and cool com-

pletely.

9. While doughnuts are cooling make the icing. Place the confectioners sugar,

corn syrup, salt, vanilla and peppermint extracts in the work bowl of a stand

mixer fitted with the paddle attachment. With the machine on medium speed,

add the hot water in a slow, steady stream and blend until all the sugar has been

incorporated, scraping the bowl a few times if necessary. Set aside.

10. Dip one side of each doughnut into warm icing. Sprinkle on crushed peppermint

candies. Place doughnuts, icing side up, on wire rack to cool completely.

Makes 1 dozen doughnuts and holes.

Adapted from the cookbook “Hand-Forged Doughnuts”

Peppermint Snowdrift Cake Doughnuts

Chocolate peppermint doughnuts:

2 cups cake flour plus more for

rolling and cutting

1/2 cup unsweetened Dutch process

cocoa powder

1 teaspoon baking powder

1 teaspoon iodized salt

3/4 teaspoon ground nutmeg

1/2 cup sugar

2 tablespoons shortening

2 large egg yolks

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

2/3 cup milk

Canola oil for frying

Peppermint icing:

4-1/2 cups confectioners sugar,

sifted

1-1/2 teaspoons light corn syrup

1/4 teaspoon iodized salt

1/2 teaspoon vanilla extract

1/4 teaspoon peppermint extract

1/3 cup plus 1 tablespoon hot water

Crushed peppermint candies for

decoration



Turkey or ham is the centerpiece ofmany a holiday meal, but the truemain attraction comes at the end ofthe feast: dessert.Whether it’spumpkin pie, Bûche de Noël, orGrandma’s famous gingersnaps, thefinal course is what everyone secret-ly (or not so secretly) saves spacefor.

And this year, you can be sure todeliver. Having just one dessert toindulge in is a thing of the past.Sweet little cupcakes? Mini macar-ons? Tiny pies? No one is immune tothis cuteness. “Mini desserts are justadorable,” confesses Dani Cone, thebaker behind Seattle’s High 5 Piesand author of “Cutie Pies: 40 Sweet,Savory and Adorable Recipes”(Andrews McMeel, 2011). “A minipie bite bursting with colorful fruit,rustic crust and a crumb top? Whatcould be better?”

Then there’s the flavor. Tinytreats like macarons, a deliciousfilled French pastry, “pack a lot offlavor in their small size,” says AnnE. McBride, co-author with KathrynGordon of “Les Petits Macarons: Col-orful French Confections to Make atHome” (Running Press, 2011). “Sowhile you can easily eat a coupleand enjoy variety, you’ll also be sat-isfied with just one.”

Still another bonus? “Bite-sizeddesserts are naturally portion-con-trolled,” notes Carole Bloom, authorof 10 dessert cookbooks, including“Bite-Size Desserts” (Wiley, 2009).“And they’re easy to handle. There’sno need to cut or slice or decidewhat size piece you want.”

These features combine to makesmall sweets perfect for holidaygatherings. “I love small things at

parties, because I hate eating stand-ing up,” says Deb Perelman, theaccomplished cook and bloggerbehindsmittenkitchen.com and “TheSmitten Kitchen Cookbook” (Ran-dom House, 2012). “If it takes morethan one bite, it’s on your chin.”

Shrink the size of your holidaydesserts and offer a variety so every-one can manage a taste – or manageto taste them all.

MAKE IT DELICIOUS

When serving an assortment, youcan keep to the classics and experi-ment, too. Our experts recommendseasonal flavors such as pumpkinand maple, perhaps with caramel orbutterscotch, for Thanksgiving. ForChristmas, offer spicy selectionswith cinnamon, ginger or mint inaddition to chocolate. Perhaps achocolate peppermint or ginger-bread cake ball (a luscious trufflemade of crumbled cake and frost-ing), suggest Robin Ankeny andCharlotte Lyon of The Cake Ball Co.,based in Dallas, and authors of“Cake Balls” (Running Press, 2012),or a rich bourbon-pumpkin butter-cream macaron.

Fruits of the season also are greatchoices. “If you have a basic vanillacake recipe or one with fruit, youcan switch it up,” Perelman says. “Ifyou use peaches in the summer, useapples or pears in the fall. I’m also abig fan of cranberries in bakedgoods. They have a nice flavor whenyou add sugar, and they go wellwith orange and citrus, too.”

It’s also an option to choose sim-pler flavors, such as basic birthdaycake or brownie, and add festivedecorations to dress up your treats

for the holiday occasion, note Anke-ny and Lyon.

In addition to varying flavors,consider your selections to be sureyou’ll offer a range of colors, tex-tures, and styles. “Plan to have anassortment of bite-size desserts onyour menu, such as tartlets, cakes,cookies, and candies,” Bloom says.

MAKE IT BEAUTIFUL

Almost as fun as cooking and bak-ing mini desserts is finding fabulousways to display them.A cake ball ortwo can nestle in a serving spoon orbecome cake pops with the help oflollipop sticks. Cone loves to makepiepops, too. Anything on a stick

Make it Small and SweetServing just one dessert is so 2011. This year, make the most of everyone'sfavorite course by offering guests an array of tiny treats.BY JESSICA ROYER OCKEN | CTW FEATURES



1. On a lightly floured surface, roll out the chilled dough (right from the

fridge!) to about ¼-inch thickness. 2. Cut dough into 4-5-inch circles 3.

Spray muffin tin lightly with nonstick spray 4. Gently press each circle

into a muffin cup, making sure sides and bottom are pressed in, leaving

about ½-inch overhang above the muffin cup. 5. Fold and tuck: gently fold

over the overhang and tuck it back into the muffin tin, just as you crimp a

full-sized pie 6. Crimp the edges, again just as you would a full-sized pie.

Start with your thumb and forefinger of left hand and place on edge. With

forefinger of right hand, push edge gently between thumb and forefinger

of left hand, and continue around the Cutie Pie, making about 5 crimps.

7. Fill with your favorite pie filling, top with either mini lattice, a mini flat top

or crumb top. If topping with lattice or flat top, brush lightly with egg wash

and sprinkle with sugar before baking. 8. Bake at 400 degrees F for about

50 minutes, until crust is deep golden brown and filling is bubbly. Check

the bottoms by using a butter knife to gently lift up the Cutie Pie and see

that it is golden brown on the bottom, too.

HIGH 5 APPLE PIE FILLING

1. Preheat oven to 425 degrees F. 2.Wash, core, and slice apples into

½-inch slices. 3. Toss apple slices and all ingredients together in a

glass or metal baking pan, at least 1-inch deep. Make sure apples are

well coated. 4. Bake apples for 5 minutes, remove from oven and stir. 5.

Fill pie crust(s) with apple mixture and top with lattice or flat top. Crimp

edges. 6. Lightly brush top with egg wash of one lightly beaten egg and

sprinkle with raw sugar. 7. Bake as directed.

Dani Cone’s Cutie Pies

You will need: Your favorite crust recipe, your favorite filling recipe (seeDani’s below), rolling pin, flour, nonstick spray, muffin tin

will look great nestled into a bouquetin a vase or glass, and Bloom suggestscreative plating with dishes of differentshapes, sizes, and colors, and evenusing pieces of slate and granite or bas-kets. Setting small items in mini-cup-cake papers will make them pretty andeasy to pick up, adds Perelman.

Macarons, with their varied colorsand neat, round shape, can be dis-played countless ways. “I love dis-playing pastel macarons on antiquetiered cake or cookie platters,”McBride says. Line them up in multi-colored rows like gems or stack themin a pyramid, she suggests. Or, makea delicious edible centerpiece foryour sweets table by pinning macar-ons to a foam shape (or attachingthem with a bit of frosting), such as atree or large ball.

Desserts this delightful may notwait until the end of the meal tomake their debut. A mini pie couldgreet each guest at their assignedseat, perhaps even wrapped to takehome as a party favor, says Cone,adding: “Have fun with this! Thereare so many ways to display thesetreats, and they look great piledhigh – a true pie bounty!”

MAKE IT MANAGEABLE

Now, in all honesty, is making abatch of petit-four-sized pies morelabor intensive than a standard nine-incher or two? Probably. But creatingtiny treats doesn’t have to meanchaining yourself to the stove fordays at a time. “It just requires plan-ning, and maybe a good piping bag,”Perelman says.

Consider these tips to streamlineyour process:Don’t abandon your favorite reci-pes. “In many cases home cookscan make their full-size recipes intobite-size desserts,” Bloom says. Justpractice a few times so you can fig-ure out the yield and the adjustedcooking time.Cookies are a particularly easy itemto make smaller, Perelman says. Bar

cookies are easiest of all. Some-thing like her cranberry crumb barscan be cut in one-inch squares forone-bite delight. (Cool the pan toalmost-frozen for cutting ease.)Bite-sized cheesecakes can betricky, Bloom says. Choose a sili-cone mini-muffin pan to help themcome out easily.Macarons are not nearly as difficultas they look, but to avoid frustra-tion, McBride suggests practicingmaking the shells a few timesbefore the big event. Her book con-tains an extensive troubleshootingsection, complete with photos andstep-by-step instructions for maca-ron perfection.Bake in advance. Make a few fla-vors of mini cupcakes over a periodof weeks, Perelman suggests. Wrapthem airtight and store in the freez-er until the holiday arrives. Thenjust thaw, add frosting, and you’reready to go.Your guests will be amazed at the

bounty of decadence, and you’ll be ahero, because after all, everyoneloves a choice!

© CTW Features



AVOCADO GOAT CHEESE DIP

3 ripe avocados2 gloves minced garlic1/2 teaspoon salt (or to taste)4 ounces cream cheese4 ounces goat cheese2 teaspoons lemon or lime juice

1. Mix all ingredients at once witha large spoon or hand-mixer in amedium bowl 2. Serve with bluecorn chips, pretzels or crackers.

SMOKED SALMON DIP

8 ounces cream cheese1/2 cup sour cream1 tablespoon fresh dill1 tablespoon mayonnaise1/2 teaspoon horseradish sauce1/2 teaspoon saltpepper to taste4 ounces smoked salmon

1.Mix all ingredients at once with alarge spoon or hand-mixer in amedium bowl. 2.Serve with bagelchips or sliced veggies.

VEGAN WHITE BEAN DIP

1/2 cup white beans, drained1/2 cup garbanzo beans, drained1/2 cup juice from either bean can1 teaspoon xantham gum1/4 cup vegan cheddar cheesesalt and pepper to taste

1.Process in a food processor. 2.Serve with carrots, red peppers orpretzels.

PEANUT BUTTER DIP

1/2 cup vanilla or honey Greekyogurt1/2 cup peanut butter (crunchy orcreamy)¼ tsp. ground cinnamon1 tbs. brown sugar

1.Mix together in a medium bowl2.Serve with celery, graham crack-ers cookies or apple slices.

BUFFALO CHICKEN DIP

2 chicken breasts, boiled and shred-ded (or 1 can of shredded chicken)16 ounces cream cheese1 cup ranch dressing2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F.2. In a saucepan, combine creamcheese and ranch over low heat. 3.Pourmixture over chicken in a bak-ing dish. 4.Sprinkle cheese on top.5.Bake 30 to 40minutes, let stand 10minutes before serving. 6.Serve withveggies, crackers or breadsticks.

8 Crowd-Pleasing Holiday DipsGet inspired with these sweet and savory dips thatwill have guests dipping (and raving!) all night longRECIPES BY LINDSEY ROMAIN

PHOTOS BY MATTHEW M. F. MILLER | CTW FEATURES

CHOCOLATE CHIP COOKIE

DOUGH DIP

1/2 cup melted butter

1/4 cup brown sugar

1 teaspoon vanilla extract

8 ounces cream cheese

1 cup powdered sugar

1/2 cup chocolate chips

1.Whisk butter, brown sugar and

vanilla in a medium bowl. 2. In an-

other bowl, beat cream cheese until

softened – add butter mixture and

powdered sugar, then add chocolate

chip. 3. Cool in fridge before serving,

serve your favorite bite-sized cookie.

HONEY GOAT CHEESE DIP

4 ounces goat cheese

3 tablespoons honey

1. Stir together in a medium bowl. 2.

Serve with fresh berries, apple slices

or warm cookies.

CREAM CHEESE PESTO DIP

8 ounces cream cheese

1 diced tomato

1 cup pesto

1/2 cup parmesan cheese

1. Preheat oven to 350 degrees F.

2. Place cream cheese in a baking

dish. 3. Spread pesto over cheese

blocks. 4. Sprinkle with parmesan

cheese and tomatoes. 5. Bake 5 to 10

minutes 6. Serve with quartered pitas

or breadsticks.



VARIATION ON A THEME:

Sweet Potato Pie withSesame Praline

Crust

Single Pie Crust, chilled

Filling

Praline

Wash

Bottom Crust: 1. Roll out chilled piecrust to 1⁄8-inch (3 mm) thick and about 15

inches in diameter. 2. Place in pie pan and trim edges so there is no more than 1⁄4

inch of overhang. 3. Lift and crimp the overhang along rim of the pie pan. 4. Chill

crust in the freezer for at least 15 minutes or in refrigerator for at least 20 minutes.

It is important for the crust to be very cold and the fat to re-form and firm up. 5. Re-

move pie plate from refrigerator and place foil in it. It should sit flush with the plate,

come up along the rim, and fold down to cover the edges. This foil protects the crust

from overbrowning, but do not press the foil to the edges. 6. Place baking beans in

the bottom and level them out. 7. Put the crust in the oven and bake for 20 minutes

at 425 degrees F. 8. Remove crust, lower oven to 375 degrees F, and carefully

remove aluminum foil and beans, then bake crust for 15 minutes. Check at 7 minutes

and rotate 180 degrees. 9. Check crust. The edges may be a little darker than the

rest, but it should be set and very light in color. Bake 5 minutes longer if bottom of

the crust is more shiny than matte. 10. Remove crust and let it rest for 10 minutes.

Lower the oven to 350 degrees F.

Filling: 1. Roast sweet potatoes (can be done up to 3 days in advance). 2.When the

potatoes are still warm, slip them out of their sleeves and push through a medium-

size colander with a wide wooden spoon. This is an essential step, because the

texture informs the loveliness of this pie. 3. Using a blender or a hand mixer, mix

together eggs and cream until homogenized. 4. Add 3 cups of sieved potatoes and

mix. 5. Add sugar, salt, spices and bourbon. Mix until smooth.

Editor’s note: Pumpkin may be substituted for sweet potatoes andpumpkin seeds for sesame seeds but in all cases, the author

recommends using fresh ingredients over canned.

2 pounds sweet potatoes or 3 cups

roasted and put through a sieve

2 large eggs, room temperature

3⁄4 cup heavy cream, room temperature

3⁄4 cup packed light brown sugar

1 teaspoon kosher salt

1⁄8 teaspoon ground mace

1⁄8 teaspoon fresh nutmeg (about 15

grates)

1⁄8 teaspoon cinnamon

1 1⁄2 tablespoons fresh ginger, zested

across a grater

Zest and juice of 1 lemon

Shot of bourbon

6 tablespoons unsalted butter

6 tablespoons packed brown sugar

6 tablespoons heavy cream

2 teaspoons kosher salt

3⁄4 cup sesame seeds, toasted

1 egg white

Prebake tools

Aluminum foil

Baking beans

Preheat the oven to 425 degrees F.

Bake: 1. Pour sweet potato mixture into cooled piecrust and bake for about 60 minutes, rotat-

ing it 180 degrees after 30 minutes. 2. Check the pie at 45 or 50 minutes using a butter knife

in the middle. If the knife comes out clean, the pie is done. 3. Remove from oven let set for at

least an hour.

Praline: 1. Melt butter in saucepan over medium heat. 2. Add brown sugar when butter begins

to bubble and whisk them together, taking care not to burn the mixture. 2. Add heavy cream

slowly while whisking for 5-7 minutes. 3. Mix in salt and sesame seeds, then allow to cool. 4.

Pour the praline over pie and let sit for 30 minutes.

Recipe reprinted with permission from “How to Build a Better Pie: Sweet and Savory Recipesfor Flaky Crusts, Toppers, and the Things in Between” by Millicent Souris (Quarry Books, 2012).



Breaking with tradition is always a testof the home cook’s mettle, especiallyaround the holidays. Loved ones haveexpectations and when they aren’t met,disappointment causes upset evenTums can’t relieve. For those looking tomake the leap from the oven to theoutdoors this year, there are a few gen-eral guidelines to make sure that theholiday turkey turns out well done –and not charred or dry.

The USDA Food Safety and Inspec-

tion Service recommends the followingpointers for successfully smoking a tur-key:

Whole turkeys that weigh 12pounds or less are the recommendedsize for safe grilling or smoking. A larg-er turkey remains in the “Danger Zone”– between 40 degrees F and 140degrees F – too long. If a larger turkeyhas been mistakenly purchased, detachthe dark meat sections (leg and thighportions) from the breast and smoke/

grill the turkey parts separately. Thisprocedure should result in the bestpossible results.

When purchasing a whole turkey orturkey breast, the structure is as impor-tant as the weight. Generally, a turkeythat is broad and flat will fit betterunder the covered smoker or grill thanone that protrudes too high in thebreast area. Remember there should beat least one inch of space between theturkey and the lid.

Do not stuff the smoked turkey.Because smoking is at a low tempera-ture, it can take too long for the tem-perature of the stuffing to reach therequired temperature of 165 degrees F.Also, smoked stuffing has an undesir-able flavor.

Following, a recipe for a smokedturkey and one for a grilled turkey,courtesy the National Turkey Federa-tion.

© CTW Features

Where There’s Smoke …Oven? Not this year. Follow 2 of the most popular turkey trendsto the great outdoors: grilling and smoking Mr. GobblesBY MATTHEW M. F. MILLER | CTW FEATURES

Smoked Turkey1. When using a charcoal smoker, fill the liquid pan with water, wine, apple juice or

the liquid you desire.

2. Fill the charcoal pan with a good quality charcoal. Light the charcoal and place

the cover on the smoker. When the smoker has reached an internal temperature

of 250 degrees F to 300 degrees F, quickly place the turkey on the smoker rack

and replace the cover. (Some smokers have built in temperature indicators. If not,

place an appliance thermometer on the smoker rack before starting the heat.)

3. Add charcoal every hour, as necessary, to maintain 250 degrees F to 300 degrees

F. Replenish the liquid as necessary. Heat and liquid are critical to maintaining the

hot smoke that cooks the turkey.

4. When cooking with a smoker, start with clean equipment. Place the smoker in

an area shielded from winds to maintain a consistent cooking temperature. To

enhance the flavors, add chunks or chips of water-soaked hardwood or fruitwood.

DO NOT use softwood (pine, fir, cedar or spruce) as it gives the food a turpentine

flavor and coats it with a black pitch or resin.

5. Smoking time depends on many factors: the size and shape of the turkey, the

distance from the heat, temperature of the coals and the outside air tempera-

ture. Estimate 20 to 30 minutes per pound if using a smoker. Always use a food

thermometer. The whole turkey is done when the food thermometer, placed in

the inner thigh, reaches 180 degrees F. The breast is done when the internal

temperature reaches 170 degrees F.

iStockphoto



SAVORY GRILLED TURKEY:

The Ultimate Grilled Turkey

1. Remove giblets from turkey (discard or save for another use).

2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat

the grill rack. Prepare grill for indirect heat, using a drip pan in the center. Skewer

turkey openings closed.

3. When the grill temperature has reached about 350° F, place turkey on the grill rack,

directly over the drip pan. Grill, covered, over indirect medium heat for 1 hour.

4. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a

boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the

heat. Set aside and cover 2/3 cup for serving.

5. Continue to grill turkey 1 hour-2 hours longer or until a meat thermometer reads

175° F in the thigh, basting frequently with remaining sauce.

6. Cover turkey and let stand for 15 minutes before carving. Serve with reserved

sauce.

Delight holiday guests’ taste buds with a new take on the holiday bird.The savory and rich flavor profile the grill adds to the turkey will keep your

recipe in the books for seasons to come.

1 (12 pound) whole turkey

1 cup unsalted butter, cubed

1/2 cup cider vinegar

1/2 cup freshly squeezed lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon A.1. steak sauce

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon Louisiana-style hot sauce

iStockphoto

Home for the Holidays 2012

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