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ARCHIVES: OUR FAVORITE CHRISTMAS COOKIE RECIPES…2012

TIS THE SEASON FOR SOMETHING SWEET!…

OUR TOP 10 CHRISTMAS COOKIE RECIPES!

 

1.  SUGAR COOKIES EVERY-WHICH-WAY

2. NEIMAN MARCUS CHOCOLATE CHIP COOKIE

 

3.  GINGER BREAD COOKIES

4. BAR COOKIES…

 

5.  SHORTBREAD COOKIES

6.  LEMON BARS

 7.  BISCOTTI

 

8.  TURTLE GRAHAM COOKIES

 

9.  TRUFFLES

 10.  CLASSIC OATMEAL COOKIES…

Santa’s Favorite!

 

DON’T FORGET TO SEND US YOUR FAVORITE CHRISTMAS COOKIE RECIPE…

AN ITALIAN CHRISTMAS…

Citrus-Marinated Pork Rib Roast

© John Kernick

Citrus-Marinated Pork Rib Roast

CONTRIBUTED BY FABIO TRABOCCHI
  • ACTIVE: 45 MIN
  • TOTAL TIME: 2 HRS 30 MIN PLUS OVERNIGHT MARINATING
  • SERVINGS: 10

When making this dish in Marche, Italy, Fabio Trabocchi‘s father used porkfrom neighboring farmers, which he marinated using oranges from Sicily, wild fennel from the surrounding fields and herbs from a container garden on the family’s back porch.

  1. Two 5-bone pork rib roasts, about 4 pounds each
  2. 6 garlic cloves
  3. 6 whole cloves
  4. 3 lemons, zest removed in strips with a vegetable peeler and lemons juiced
  5. 3 oranges, zest removed in strips with a vegetable peeler and oranges juiced
  6. 20 fresh bay leaves
  7. 8 rosemary sprigs
  8. 2 tablespoons fennel seeds, coarsely chopped
  9. 1 tablespoon juniper berries, coarsely chopped
  10. 1/2 cup extra-virgin olive oil
  11. Salt and freshly ground pepper
  12. Roasted small apples and pears (see Note), for garnish
  1. Using a paring knife, make three 1-inch-deep slits on the fatty side of each pork rib roast closest to the bones. Stud the garlic cloves with the whole cloves and stuff them into the slits.
  2. In a baking dish, combine the lemon and orange zests and juices with the bay leaves, rosemary sprigs, fennel seeds, juniper berries and 1/4 cup of the olive oil. Add the pork and turn to coat. Cover and refrigerate overnight, turning occasionally. Bring the pork rib roasts to room temperature before roasting.
  3. Preheat the oven to 350°. Scrape off the marinade and generously season the pork with salt and pepper. In a very large skillet, heat the remaining 1/4 cup of olive oil. Add the pork and brown over moderate heat, turning occasionally, about 15 minutes.
  4. Transfer the pork rib roasts to a large roasting pan. Roast for about 1 hour and 20 minutes, rotating the pan once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 140°. Transfer the pork to a cutting board and let rest for 20 minutes. Cut the pork between the rib bones into 10 chops. Transfer to plates, garnish with the roasted apples and pears and serve.
NOTES Score the apples to prevent the skin from splitting. Roast the fruit at 350° for about 1 hour, until tender.

SUGGESTED PAIRING

Brunello di Montalcino, one of Italy’s premier wine regions, produces aromatic, elegant reds that age effortlessly for years. These wines are ideal partners for this impressive pork rib roast (and for almost any extravagant roast).

Pan-Roasted Fingerling Potatoes with Pancetta

© John Kernick

Caramelized Brussels Sprouts with Pancetta

© Petrina Tinslay

Caramelized Brussels Sprouts with Pancetta

CONTRIBUTED BY SCOTT CONANT
  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 10
  • •HEALTHY
  1. 3 pounds brussels sprouts
  2. 6 tablespoons extra-virgin olive oil
  3. 6 shallots, thinly sliced (1 1/2 cups)
  4. 2 ounces thickly sliced pancetta, cut into 1/4-inch dice
  5. Kosher salt
  6. 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
  1. In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the brussels sprouts in half lengthwise.
  2. In a large, deep skillet, heat 2 tablespoons of the oil. Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl.
  3. Add the remaining 1/4 cup of oil to the skillet. Add the brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl and serve.

Pan-Roasted Fingerling Potatoes with Pancetta

CONTRIBUTED BY FABIO TRABOCCHI
  • ACTIVE:
  • TOTAL TIME: 50 MIN
  • SERVINGS: 10
  • •HEALTHY
  • •MAKE-AHEAD

Fabio Trabocchi sears golden, buttery fingerling potatoes and tosses them with fresh dill; if you can’t find fingerlings, try baby Yukon Gold potatoes. For a lighter version, leave out the pancetta.

  1. 2 pounds fingerling potatoes, scrubbed and cut into 1/2-inch rounds
  2. 1/4 cup extra-virgin olive oil
  3. 1/2 pound thickly sliced pancetta, cut into 1/3-inch dice
  4. Salt and freshly ground pepper
  5. 1 onion, thinly sliced
  6. 1/4 cup finely chopped dill
  1. Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.
  2. In a large cast-iron skillet, heat the olive oil. Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
  3. Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer. Stir in the pancetta and cook for 2 minutes longer. Transfer the potatoes to a bowl. Toss with the dill right before serving.
MAKE AHEAD The potatoes can be kept at room temperature for up to 4 hours. Reheat in a 325° oven before serving.

Pecan-Praline Cheesecake with Caramel Sauce

© Quentin Bacon

Pecan-Praline Cheesecake with Caramel Sauce

CONTRIBUTED BY LISA RITTER
  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 45 MIN PLUS OVERNIGHT CHILLING
  • SERVINGS: 16
  • •MAKE-AHEAD
  • •STAFF-FAVORITE

You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar’s quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.

CRUST

  1. 1/2 cup pecan halves
  2. 1 stick plus 1/2 teaspoon unsalted butter, melted
  3. 1/3 cup plus 1/2 tablespoon granulated sugar
  4. 2 tablespoons light brown sugar
  5. 1 1/2 tablespoons heavy cream
  6. Pinch of salt
  7. 2 packets graham crackers (about 10 ounces), crushed

FILLING

  1. 1 pound full-fat cream cheese, softened
  2. 1 cup granulated sugar
  3. 3 large eggs
  4. 1 teaspoon pure vanilla extract
  5. 24 ounces full-fat sour cream
  6. Caramel Sauce, for serving
  1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Wrap the outside of a 10-inch round springform pan with foil.
  2. In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt. Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer. Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted. Let cool.
  3. Transfer all but 12 of the pecans to a food processor. Add the graham crackers and pulse until finely ground. Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened. Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
  4. In a clean food processor, pulse the cream cheese with the sugar until smooth. Add the eggs, one at a time, and pulse until incorporated. Scrape down the side of the bowl. Pulse in the vanilla and sour cream. Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly. Transfer the cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight.
  5. Unwrap the cheesecake and discard the foil. Remove the ring and transfer the cake to a plate. Arrange the 12 reserved pecans on top. Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices. Transfer the slices to plates and pour some of theCaramel Sauce on top. Serve with the remaining Caramel Sauce.
MAKE AHEAD The cheesecake can be refrigerated for up to 5 days.

IT’S CHRISTMAS…A TIME FOR SHARING!

MERRY CHRISTMAS…ENJOY! 

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