Favorite Holiday Recipes

by ClearanceCharms

Tis the season! The holidays are so very important to every member of the Clearance Charms family and with Thanksgiving just around the corner, we have reached a new level of excitement and holiday cheer! The staff would like to extend some holiday fun with our customers by sharing our most favorite holiday recipes! From drinks to desserts – we hope you find something to add to your table this year!

Directions: Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour. Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes, wine glasses, or punch cups.

Directions: Drain pineapple and reserve juice. Add juice to 1/2 cup hot water and heat to boiling. Soften gelatin in 1/4 cup cold water. Dissolve softened gelatin in hot water-juice mixture. Let cool until it starts to set; don’t let the gelatin harden. Put cranberries through a grinder. Add ground berries, pineapple, nuts, and sugar to cooled gelatin mixture. Mix well. Pour into a bowl or mold. Refrigerate until completely set. Place mold in a warm water bath and run a knife around the edges to loosen. Invert onto a serving plate, garnish with parsley and a dollop of or whipped cream.

Directions: Preheat the oven to 325 degrees. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Add the sausage to a medium skillet over medium heat, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Directions: Drain pineapple. Mix together pineapple, flour, sugar and cheese in a large mixing bowl. Prepare a baking dish and pour the mixture into the pan. Top mixture with 1 sleeve of crumbled ritz crackers. Melt the stick of butter and pour over crumbled crackers. Cook at 350 degrees for 20-25 minutes until golden brown.

Directions: Discard neck; coarsely chop giblets, and return to roasting pan.  Bring drippings to a boil over medium-high; cook until liquid is brown and syrupy, 8 to 10 minutes. Add wine and cook, stirring constantly, until very syrupy, 8 to 10 minutes. Add flour and cook, stirring, until incorporated for about 1 minute. Gradually add broth, then 2 cups water. Bring to a simmer and cook, stirring occasionally, until gravy reaches desired thickness for 5 minutes. Stir in bourbon; cook 2 minutes. Remove pan from heat; stir in cream. (If gravy is too thick, add water as necessary.) Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with salt and pepper, and keep warm; whisk before serving. Try over potatoes.

Directions: Butter and flour a baking pan and preheat oven to 350 degrees. Toast walnuts for 5 minutes and place to the side. Grate the carrots and combine them with the buttermilk, vegetable oil, sugar, eggs, vanilla, and orange zest in a large mixing bowl. Whisk thoroughly. In another bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, and cinnamon. Combine all ingredients and fold without overmixing, fold in walnuts last. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees and bake for another 20 minutes or until the cake cooks throughout. Frost with cream cheese frosting after cake has cooled completely. For the icing, In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar and beat until smooth. Place the frosting in the refrigerator for 5 to 10 minutes before using.

Directions: Preheat oven to 350 degrees F. For the filling, core and chop up all the apples. Mix all the ingredients together and place into 7 to 8-ounce ramekins. For the topping, mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

We hope you and your family find these recipes as delicious as we do. If you have any fabulous family recipes, please feel free to share! Merry Eating and Happy Holidays!

(Credit: some recipe adjustments provided by www.foodnetwork.com)

One Comment to “Favorite Holiday Recipes”

  1. Those sage stuffed mushrooms look exquisite!

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