Holiday Field Guide 2024 - Issue 48

Your Holiday Handbook

The holidays are undoubtedly the most magical time of year, full of foodie fanfare and meaningful time spent with those you love. Behind all the laughter, feasting and festivities, though, is tons of juggling and prep—and a helping hand is always appreciated. Good news: that’s what we’re here for! From amazing apps and themed tablescapes to immersing yourself in a world of storied sweets, this festive Field Guide is your key to maximizing merriment!

WRITING & EDITING

Lydia Humburg

Calista Marouk

LEAD PHOTOGRAPHER, STYLIST & RETOUCHER

Victoria O’Brien

PHOTOGRAPHY

Willow Smith

Michael Sylvester

MIXOLOGIST

Steve “Bacon” Nichols

CHEF DE MARKETING

Stazi Dulman

PRODUCT & INFORMATION RESEARCH

Corporate Directors & Buying Team

LEAD GRAPHIC DESIGNER

Michelle Leal

GRAPHIC DESIGN

Eric Warren

DIRECTOR OF MARKETING

Rebecca Reichardt

MARKETING MANAGER

Marco Enriquez

SENIOR WEB DEVELOPER

Mark Eagleton

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Whether it’s cookies for Santa, plates of sweets for your neighbors or your own secret recipe for everyone’s favorite pie, baking is a holiday tradition for many families, including ours!

Here at Nugget Market, our skilled and passionate Bakers take pride all year long in crafting beautiful baked goods that taste just as good as they look. If you like to make things from scratch, we hear you! Check out our awesome baking sections at the end of this Field Guide for both simple and spectacular recipe inspiration, and drop by your

local Nugget Market for all the fantastic flour, sugar, butter and other baking essentials you need for a homemade masterpiece.

And if you prefer ready-to-eat sweets, you sure came to the right place. Set your table with our scratch-made artisan breads (baked fresh daily!), tender, flaky pastries and stunning desserts for that extra special touch.

The fact that you can keep your kitchen clean while indulging in the sweet life is just icing on the cake!

However you choose to celebrate this holiday season, may you and your loved ones enjoy bountiful baked goods (either yours or ours!) and lots of cozy, quality time together. Happy holidays from our family to yours!

Tina Moore Director of Bakery Operations

Apps in a Snap

What do you feed your guests when they first arrive?

For starters, appetizers, boards and canapés are the ABCs of entertaining! Fun, flavorful and surprisingly fast to make, these scintillating bites are perfect for cocktail parties, potlucks and multicourse meals alike. Follow along to master the basics of how to make fancy finger foods everyone will enjoy.

BYOB (Build Your Own Board)

Cheese

To create a jaw-dropping cheese board from scratch, start with 3–5 of your favorites from our Specialty Cheese Department. If you don’t know where to start, you can build a balanced board by selecting one from each of these flavor profiles:

1. Young, mild cheeses like double or triple crème bries

2. Soft or semi-firm cheeses like mild cow, aged goat or sheep’s milk cheeses

3. Complex, strong, nutty flavors like washed rinds

4. Assertive flavors like blue cheese

Don’t forget—our passionate Cheesemongers are also always happy to help!

A+ Accompaniments

Savory

Salty, spicy, tangy, rich—all of these flavors add their own unique flair to a cheese board! Represent a rainbow of tantalizing tastes with things like briny, buttery olives, vinegary cornichons and other pickled produce, plus salty snacks like Marcona almonds, raw or toasted nuts and savory spreads like pâté.

Baked

Charcuterie

To make your board more meat-heavy, drop by our Kitchen for a wide variety of authentic, high-quality cured meats sourced from the world over. Like with the cheese, try to select a variety of tastes and textures. Some good go-tos include Soppresatta (Italian dry salume), Mortadella (smooth Italian sausage with cubes of pork fat), Salami (cured sausage of fermented or air-dried meat), Bresaola (air-dried, cured and aged beef salume) and Prosciutto di Parma (naturally cured ham with robust flavor).

Cheese Board Basics

Essential Equipment

• Board: Choose a large, cheese-friendly surface like wood, slate or marble.

• Bowls: Small bowls or ramekins can hold accompaniments like spreads or olives.

• Utensils: Make sure you have a separate cheese knife for each cheese. If you have jams, cornichons, etc., also include small knives, forks and spoons for serving.

Shopping List

• As a general guideline, purchase about 1–1½ ounces per cheese per person.

• Select an odd number of cheeses with a common theme, like type or country of origin.

• Choose a variety of complementary flavors and textures from the categories to the left based on number of guests and size of your serving board(s).

Presentation

Sweet

Sugary, tart, bright and balancing —these sweeter notes bring heavenly harmony. Up the ante with fresh produce like grapes and berries, plus dried fruits like cranberries or apricots. Then, throw in candied nuts for some crunch, plus quince paste and fig jam (or your own favorite flavors) for something soft or spreadable.

Whether simple and straightforward or a flavor-packed powerhouse, it’s always good to include something on which to stack all the other deliciousness. Finish your board with crunchy carriers like artisanal crackers or crostini, or pick up a fresh baguette from our Bakery.

Terrapin Ridge Farms Bacon Jams

Made with simple ingredients like real bacon, these gourmet jams can transform any bite into something sublime. Delve into dessert with their ultra-decadent Apple Maple Bacon Jam, or heat things up with their Hot Pepper Bacon Jam, a spicy showstopper you’ll want to put on everything. Turn the page for even more of their specialty condiments!

Arrange your board from things that take up the most space to those that take up the least, generally in this order:

• Cheeses

• Jars and bowls

• Charcuterie

• Bread and crackers

• Fruits and nuts

• Garnishes (herbs, etc.)

Extra Credit

• For best flavor, serve cheeses at room temperature.

• For visual interest, present cheeses in a variety of shapes (cubes, slices, wedges, chunks, wheels) depending on type.

• For extra space, build several small boards (as pictured) featuring different foods like cheese, fruit and nuts; charcuterie, olives and pickles; and carby carriers.

For all the flavor and none of the work, order a Specialty Cheese Board online!

Creative Canapés

Can you canapé? In a word, yes! These simple snacks are as easy to make as they are to eat. Usually featuring either a cracker, crostini or non-bread base like endive plus a selection of spreads, toppings and garnishes, canapés offer bite-sized bursts of flavor, texture and fun all in one mouthful. Try these clever combos or make up your own!

Terrapin Ridge Farms Aioli

Along with succulent bacon jams, Terrapin Ridge Farms also offers amazing aiolis so you can sauce like a boss. Bring the heat with their Spicy Chipotle Sauce, add some basil brightness with their Pesto Aioli or go hog wild with their smoky, tangy Bacon Aioli. Whichever you pick, they’re sure to take any dish over the top!

Fishwife Tinned Seafood Co.

This responsibly raised, premium tinned fish from a woman-founded company checks all the boxes for fantastic flavor, convenience and versatility. Use their smash-hit collaboration with Fly by Jing—Smoked Salmon with Sichuan Chili Crisp —to amp up canapés, salads, ramen and more. Learn more about Fly by Jing on p. 20!

Appetizer FAQs

How many appetizers should I serve?

• If serving them as starters before a meal, offer 1–2 options and anticipate 3 pieces per person per appetizer.

• For heavy hors d’oeuvres parties, aim for a minimum of 10–12 pieces per person with 5–6 different selections.

• In addition to composed canapés, consider including 1–2 platters of fruit, crudité, antipasto or spinach dip.

◀⸺ What are those ones?

• Endive with Fishwife Smoked Salmon with Sichuan Chili Crisp, Terrapin Ridge Pesto Aioli and Sweet Peppers

• Roasted Garlic Crostini with Whipped Chèvre, Cherry Tomatoes, Terrapin Ridge Bacon Aioli and Chives

• La Panzanella Crackers with Liver Pâté, Cornichons, Oil-Cured Olives and Terrapin Ridge Spicy Chipotle Sauce

How do I spell or-derves?

Appetizers. Just kidding, it’s hors d’oeuvres, which literally translates to “out of work,” as in outside of the main meal.

Are toothpicks acceptable

utensils?

In many cases, yes! Just make sure you have separate dishes and/or convenient trash cans available for used toothpicks (plus shrimp tails, pistachio shells, etc.).

Do you have any recipes I can try?

You bet we do! Get cooking with these awesome appetizers that take 30 minutes or less to prepare (not counting chilling time).

RECIPES

Stunning Tablescapes

There’s truth to the saying that guests eat with their eyes first. The good news is, it’s easy (and fun!) to make festive table settings that are just as inviting as the feast itself. Follow along for a few simple tips that you can modify for any celebration!

Holiday Home Accessories

Treat your table to something special with unique, fun and functional dishes and décor from Creative Co-Op and Design Imports . Peruse the General Merchandise Department at your local Nugget Market to find all sorts of homey housewares perfect for everyday use and elegant entertaining alike. Selection varies by store and season, so check back regularly to find new favorites!

Floral Fun : Proteas

F

or a truly stunning centerpiece, drop by our Floral Department and pick out some proteas! Also known as sugarbushes, these fabulous flowers are most often pink with a large, crown-like shape, woody stems, feather-like petals and downy center that will make any arrangement pop.

Native to South Africa, proteas have ancient origins dating back 300 million years when dinosaurs roamed the

planet, making them one of the oldest flowers on Earth! Nowadays, these striking stems are grown in San Diego County by family-owned grower, Sun Vista Farms.

Why pick proteas? These unique flowers epitomize beauty that stands out, embracing individuality and diversity. They also symbolize courage and a boldness to create and accept inevitable changes, making them perfect for the changing seasons.

Pro(tea) Tips

• Choose a substantial vase that is deep and heavy enough to support the weight of the flowers.

• Before arranging, cut at least ¼ inch off each stem and remove all leaves that would be submerged in water.

• If intended for the dinner table, make sure your arrangement is either short enough or placed so it doesn’t block guests’ views of each other.

• Proteas are heavy drinkers, so check water levels regularly.

• Change water and recut stems every few days—with good care, proteas can last 2–3 weeks!

All about accents

Christmas Company?

Make things merry with reds, greens and whites in your table setting, napkins and florals. Try adding ornaments, pinecones or pomegranates to your arrangements.

The same basic tablescape can work for any get-together with a few seasonal swaps! Customize your setting to suit any situation by playing with the colors and textures of your dishes and linens, plus a few special touches that will make your party pop.

Guests for Thanksgiving?

Opt for rustic textures and warm harvest colors like gold, wood and deep autumn hues. You can use sunflowers, fresh oranges and mini pumpkins to highlight the holiday.

How About Hanukkah?

From the linens and tableware to the fabulous florals, select beautiful blues, lily whites and silvery accents. Gold coins and candles can also set the stage for your celebration.

How to Set a Table

Ranging from basic to formal with every level in between, table settings give your guests what they need to eat in a way that invites them to do so. While every family does it differently, here are some go-to guidelines you can use inspired by traditional rules of etiquette.

Ring in the Season

A surefire fold is to simply tuck your linen into a napkin ring with points out (rolled on the diagonal), flat ends (rolled from a square) or with a casual flare on one side (partially pulling the napkin through by the fold). Add herbs, flowers or greenery for a festive finishing touch.

Finishing Touches:

• Lean into linens with a tablecloth, runner, placemats and napkins.

• Give each napkin a fun fold or nestle it in a napkin ring.

• Mix and match chargers, dishes and linens for extra flair.

• Accessorize each setting with a personalized place card.

• Have salt, pepper and butter within easy reach of every guest.

• Add a festive floral arrangement or several smaller ones.

• And remember, the point of entertaining is to have fun!

Raise the Bar

From dinner parties to cocktail parties and everything in between, drinks are an important part of the menu! Whether it’s wine, beer, mixed drinks or something on the softer side, the right beverage can bring out the best in any get-together. Follow along for pro tips, serving suggestions, festive recipes and more!

SERVINGS

NonAlcoholic Beverages Varies by type: Non-alcoholic wine

Canned or bottled non-alcoholic beer

Canned mocktails Juice or soda Sparkling or still water

Ice Usually 7–20 pounds per bag

and

HOW MUCH TO BUY IF SERVING...

Holiday Cheers

‘Tis the season for family, friends, feasts and festivities! Raise a glass and celebrate the holidays with a few festive cocktail recipes from our Adult Beverage experts.

Easy Freezy

For a little extra flair, pick up a unique ice cube/sphere tray from our store, then make fancy ice with fun inclusions. It’s super cool to place whole or chopped berries inside, as well as citrus slices or peel, herbs like mint or tarragon, peppercorns, olives, pineapple chunks… pretty much whatever goes with your drink menu!

Bartender Basics

WINE:

• When serving, start with white wine and build to red.

• Serve white wine between 45–50°F. Serving right out of the fridge (36–38°F) will dull the delicate aromas and flavors of the wine.

• Serve red wine between 55–65°F. Anything above 70°F accentuates the alcohol and strips out the fresh fruit, making it seem lighter-bodied than it is.

BEER:

• If only serving beer, offer two different types, like a lighter style lager and a bolder IPA or stout.

• For the perfect pour, tilt the glass to about 45° and fill halfway, then straighten the glass to finish the pour, creating about two fingers of foam on top.

SPIRITS:

• Stock your bar with different distilled liquors like vodka, gin, tequila, rum, whiskey and brandy.

• Pair with flavored liqueurs, bitters, fruit juices and/or mixers to create all sorts of fun libations. For recipe inspiration, scan the QR code on this page.

NON-ALCOHOLIC:

• There’s more than just soda for anyone choosing not to sip. Find a variety of non-alcoholic wines, beers, spirits and mocktails in our aisles that anyone can enjoy!

BUY MORE, SAVE MORE:

• If you’re shopping at Nugget Market or Sonoma Market, enjoy a 10% discount when you buy 6 or more 750mL bottles of wine or spirits!

Mulligan Spritz

Fall into Winter

Fragrant and fruity apple brandy paired with the vanilla and anise notes of Galliano make this simple cocktail a holiday must.

PREP TIME: 5 MINUTES

YIELD: 1 COCKTAIL

INGREDIENTS

• 1 ounce Laird's Straight Applejack 86 or Calvados

• 1 ounce Galliano

• Fever-Tree Club Soda, to top off

• 1 sprig rosemary, for garnish

PREPARATION

Combine spirits and pour into an ice-filled glass. Top with club soda, then stir slightly. Garnish with a sprig of rosemary and serve.

Mix & Match

If you’re the resident bartender, make things easier on yourself by starting with ingredients that can be used to make a heavenly host of seasonal sips. For example, apple brandy, Galliano (a sweet herbal liqueur), cranberry syrup, fresh citrus and club soda are some of the complementary components that make up this festive flight of fancy. You can even use extra mulled wine in a seasonal spritz!

Sparkling Cranberry Lemonade

Sparkling Cranberry Lemonade

For a family-friendly drink everyone can enjoy, whip up this festive layered libation in no time.

PREP TIME: 5 MINUTES

YIELD: 1 MOCKTAIL

INGREDIENTS

• 2 ounces lemon juice

• 2 ounces Cranberry Syrup (see recipe to right)

• Fever-Tree Club Soda, to top off

• Lemon wheel, for garnish

• Sage leaf, for garnish

PREPARATION

Combine lemon juice and cranberry syrup in a glass, then top with club soda to create a layered effect. Garnish with a lemon wheel and sage leaf, then serve.

INGREDIENT RECIPE Cranberry Syrup

PREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

YIELD: 2 CUPS

INGREDIENTS

• 1 cup sugar

• 1 cup water

• 1 cup fresh cranberries

• Zest of ½ orange

PREPARATION

Bring all ingredients to a boil, then reduce heat and let cook for 10 minutes, or until the cranberries are soft.

Strain and chill until ready to use.

Fall into Winter

Mulled Riesling

Fever-Tree Premium Mixers

Since mixers make up the majority of many mixed drinks, it only makes sense to mix with the best. Carefully crafted with the finest ingredients from around the world, Fever-Tree Premium Mixers are an essential staple for any home bar. From classic club soda to delicate elderflower tonic water and more, every flavor is ideal for creating classy cocktails and merry mocktails galore.

Mulled Riesling

This warm and inviting drink makes a perfect winter punch. If selecting your own mulled spices instead of a mix, try using cinnamon sticks, whole cloves, citrus peel, allspice berries, star anise or your favorite seasonal flavors.

PREP TIME: 5 MINUTES

COOK TIME: 30 MINUTES

YIELD: 4–6 COCKTAILS

INGREDIENTS

• 1 bottle dry Riesling

• 2 ounces Laird's Straight Applejack 86 or Calvados

• 2 ounces Galliano

• 2 tablespoons mulling spices

• ½ pear, sliced, plus more for garnish

• ½ orange, sliced

• 4 ounces Cranberry Syrup (see recipe on p. 14)

• Cinnamon sticks, for garnish

PREPARATION

Combine all ingredients except garnishes in a crock pot and heat until warmed through. When ready to serve, garnish each cocktail with a cinnamon stick and pear slice.

Mulligan Spritz

Too much mulled wine? (Is that even a thing?) Simply chill and top off with club soda for a seasonal spritz that's merry and bright.

PREP TIME: 5 MINUTES

YIELD: 1 COCKTAIL

INGREDIENTS

• 3 ounces mulled wine, chilled

• Fever-Tree Club Soda, to top off

• Orange peel, for garnish

• Cranberries, for garnish

PREPARATION

Pour chilled mulled wine into a glass and top with club soda. Garnish with orange peel and cranberries, then serve.

Shopping List

☐ Laird’s Straight Apple Jack 86 or Calvados

☐ Galliano

☐ Dry Reisling

☐ Fever-Tree Club Soda

☐ Granulated sugar

☐ Mulling spices

☐ Cinnamon sticks

☐ Lemons

☐ Oranges

☐ Pears

☐ Fresh cranberries

☐ Fresh sage

☐ Fresh rosemary

Sides to Celebrate

A festive feast just isn’t complete without enough sides to stuff the table. And whether you choose to make them or buy them, we’re on your side. From soup to stuffing, simple to spectacular, make your sides the star of the show with chef-created recipes for all the classics. Of course, you could also skip to the end and order a stunning selection of scratch-made dishes online. Either way, the sides have it!

So Many Sides

Get the recipes for every side featured in this section!

▼ QR CODE for Recipe Yukon

Gold Smashed Potatoes

Some like their mashed potatoes smooth and creamy, while others like them chunky. Try this recipe if you prefer a little more texture in your mashed potatoes.

◀ QR CODE for Recipe

Vegan Mashed Potatoes

These amazing mashed potatoes are made without the dairy, but are still legendary! Made with vegan butter and oat milk, they’re as creamy (figuratively speaking) as can be.

Effortless Potato Gratin

For an easy side that everyone will enjoy, have a potato party! The hardest part about this Gruyère-imbued gratin is waiting for it to cool.

PREP TIME: 10 MINUTES

COOK TIME: 45–50 MINUTES

YIELD: 8-10 SERVINGS

INGREDIENTS

• 3 pounds Russet potatoes

• 2 cups heavy cream

• 2 teaspoons kosher salt

• 2 garlic cloves, minced

• 1 tablespoon unsalted butter

• 2½ cups grated Gruyère cheese, divided

• ½ teaspoon cracked black pepper

PREPARATION

Preheat oven to 350°F.

Peel and slice the potatoes to approximately ¼-inch thick using a mandoline or slicer. Place potatoes into a large, heavy-bottomed, nonreactive pot with cream, salt and garlic. Heat over medium-low heat until cream thickens slightly and the potatoes are barely tender, about 20–25 minutes, being extremely careful not to scorch the cream.

Butter the inside of a 7x11-inch casserole dish and set aside.

Remove potatoes from heat and add 2 cups of cheese plus pepper, then gently mix with a spatula to avoid breaking up the potato slices. Pour the mixture into the prepared casserole dish, then top with remaining cheese.

Bake for 20–25 minutes, until golden and bubbly. Let cool 5 minutes before serving.

◀ QR CODE for Recipe on p. 16

Vegetarian Gravy

Prefer plant-based? Shiitake mushrooms and vegan soy sauce add flavor and complexity to this simple vegetarian gravy, which can also easily be made vegan.

Homemade Gravy

Gravy is the unsung hero of the dinner table—it always ends up dousing everything on your plate, which (no matter what it is) ends up tasting better. In our version, Worcestershire sauce adds some unctuous umami!

PREP TIME: 5 MINUTES

COOK TIME: 45 MINUTES

YIELD: 4 CUPS

INGREDIENTS

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 3 cups chicken broth (with pan drippings, if possible)

• 2 teaspoons

Worcestershire sauce

• Kosher salt, to taste

• Cracked black pepper, to taste

PREPARATION

To make a roux, start by melting butter over medium-low heat in a medium sauce pan. Slowly stir in the flour and cook 10–15 minutes, stirring frequently until golden brown and nutty.

Slowly add broth, whisking to avoid lumps. Cook over low heat, whisking frequently, for about 20 minutes to ensure complete thickening.

Strain and season to taste with Worcestershire sauce, salt and pepper.

Great Gravy!

It All Starts With Stock:

Use the best broth or stock you can source for making a gravy that’s both high-quality and flavorful.

Whisk Slowly:

To avoid lumps, go slow as you add the stock into your roux.

Aromatic Inclusions:

Add in fresh or dried herbs or things like mushrooms or caramelized onions for extra savory deliciousness.

Consistency Check:

The gravy should be thick enough to coat the back of a spoon!

Think about Thickness:

Gravy thickens as it sits, especially in the fridge overnight. Whisk in hot stock or water a tablespoon at a time to thin it out if needed. If it’s too thin, add in some cornstarch.

BIA Gravy Boat

All aboard! From everyday dishes to servingware you save for special occasions, add an elegant touch to your table with BIA Cordon Bleu. Sporting sleek designs (both trendy and timeless), premium quality and durability, their kitchenware is perfect for any and every occasion. Find a wide variety of cookware and serving dishes at your local Nugget Market!

Autumnal Chopped Salad

This easy, breezy salad ushers in autumnal vibes with fall-tastic flavors like cranberries and pepitas. Try adding homemade Garlic Croutons with Parmesan (recipe on next page) for more crunchy deliciousness!

PREP TIME: 10 MINUTES

YIELD: 4 SERVINGS

INGREDIENTS

Shallot Vinaigrette:

• 3 tablespoons minced shallots

• 1½ tablespoons Dijon mustard

• 2 tablespoons Champagne vinegar

• Pinch of kosher salt

• ⅓ cup extra virgin olive oil

Chopped Salad:

• 2 heads romaine lettuce, chopped

• ½ medium sweet red onion, julienned

• ½ cup dried cranberries

• ¾ cup toasted pepitas

• 1½ cups garlic croutons

• ½ cup shallot vinaigrette

• ¾ cup crumbled gorgonzola dolce

PREPARATION

For the vinaigrette, combine shallots, mustard, vinegar and salt in a blender. While blending, drizzle in extra virgin olive oil to emulsify.

For the salad, mix romaine, onions, cranberries, pepitas, croutons and vinaigrette in a large mixing bowl. Gently toss until well combined and top with crumbled gorgonzola.

Garlic Croutons with Parmesan

Crispy and crunchy, croutons are (arguably) the best part of any salad. Garlic and Parm add just the right amount of savory flavor!

PREP TIME: 15 MINUTES

COOK TIME: 20 MINUTES

YIELD: 2 CUPS

INGREDIENTS

• 2 garlic cloves, minced

• ¼ teaspoon kosher salt

• 3 tablespoons extra virgin olive oil

• 1 country style white bread loaf, cut into 1-inch cubes

• ¼ cup shredded Parmesan cheese

• 3 tablespoons chopped Italian parsley

PREPARATION

Preheat oven to 350°F.

Mix the garlic, salt and olive oil in a large mixing bowl. Add the bread cubes and toss well to coat evenly.

Spread bread cubes out in a single layer on a baking sheet and sprinkle with shredded Parmesan. Bake for 15–20 minutes, stirring once halfway through, until lightly browned and very dry.

Remove croutons from oven, sprinkle with chopped parsley and let cool.

Soup’s On!

Filled with hearty veggies and topped with homemade cashew cream, this Vegan Butternut Squash & Sweet Potato Soup is sure to please everyone at the table. Learn how to make it and other sensational soups online!

RECIPES

Laudemio Frescobaldi Extra Virgin Olive Oil

Indulge in top-tier Italian olive oil made with premium olives plucked early and pressed within hours to capture the unique, fresh flavors from the native terroir.

Virginia’s Perfect Croutons

Crafted locally in the Bay Area, these crispy, small-batch croutons are the greatest thing since cubed bread! Starring handmade sourdough, extra virgin olive oil, fresh garlic and kosher salt (plus Italian Parmesan if you like things cheesy), they’re perfect for adding flavor and crunch to soups, salads and snacks alike.

Sweet Potato Gratin with Sichuan Chili Crisp

It’s time to change up the sweet potato game! Along with classic Gouda and clove, Sichuan chili crisp adds just the right amount of gourmet intrigue, making this sweet and spicy side sure to impress!

PREP TIME: 10 MINUTES

COOK TIME: 45–50 MINUTES

YIELD: 8-10 SERVINGS

INGREDIENTS

• 3 pounds sweet potatoes

• 2 cups heavy cream

• 2 teaspoons kosher salt

• 2 garlic cloves, minced

• 1 tablespoon unsalted butter

• 2½ cups grated Gouda cheese, divided

• 5 teaspoons Fly by Jing Sichuan Chili Crisp

PREPARATION

Preheat oven to 350°F.

Peel and slice the sweet potatoes to approximately ¼-inch thick using a mandoline or slicer. Place into a large, heavy-bottomed, nonreactive pot with cream, salt and garlic. Heat over medium-low heat until cream thickens slightly and sweet potatoes are barely tender, about 15–20 minutes, being extremely careful not to scorch the cream. Butter the inside of 8–10 small ramekins (6-inch diameter) or a 7x11-inch casserole dish and set aside.

Remove sweet potatoes from heat and add 2 cups of cheese plus chili crisp. Gently mix with a spatula to avoid breaking up the sweet potato slices. Pour the mixture into the prepared ramekins (or casserole dish) and top with remaining cheese. Bake for 20–25 minutes, until golden and bubbly. Let cool 5 minutes before serving.

Fly by Jing Sichuan Chili Crisp

Proudly crafted in Chengdu, China, Fly by Jing’s small-batch sauces combine traditional Sichuan flavors and a little personal flair with absolutely amazing results. Case in point, their Sichuan Chili Crisp is taking the world by storm with its flavor-first, spice-second blend of bold, bright and fiery notes, coupled with a super-satisfying crispy bite. Pick up a jar (or three), add it to just about anything and see for yourself!

Garnet Yam & Sweet Potato Gratin

Topped with a crunchy mix of panko and Parmesan, this delicious root veggie dish is a fantastic addition to your Thanksgiving feast and your weekly dinner rotation!

PREP TIME: 30 MINUTES

COOK TIME: 45–60 MINUTES

YIELD: 8 SERVINGS

INGREDIENTS

• 3 tablespoons butter, softened and divided

• 2 cups heavy cream

• Kosher salt, to taste

• White pepper, to taste

• 3 garnet yams, peeled and sliced into ⅛-inch rounds

• 3 sweet potatoes, peeled and sliced into ⅛-inch rounds

• 2 tablespoons chopped thyme, divided

• ¼ cup panko

• ¼ cup grated Parmesan

PREPARATION

Heat oven to 375°F.

Grease the inside of a 9x9-inch baking dish with 1 tablespoon of butter. Season the cream with salt and pepper and divide into 2 work bowls. Toss the sliced yams in 1 bowl and the sweet potatoes in the other to coat with cream.

Shingle the yams in a single layer on the bottom of the greased baking dish. Sprinkle with 1 teaspoon of thyme. Next, shingle the sweet potatoes on top of the yams and repeat the pattern until the dish is filled to just below the top. Pour remaining cream over the top of the filled dish to just below the level of the yams and sweet potatoes. Cover with parchment and foil and place on a lined baking sheet. Bake 45–60 minutes, until a knife inserts easily into the center.

Melt the remaining butter and mix with the panko, Parmesan and remaining thyme. Remove the cover and evenly distribute the panko mixture over the top. Bake uncovered until the top is golden brown. Let rest 10 minutes before serving.

QR CODE for Recipe on p. 16

Candied Yams

Marshmallows and walnuts add a delectable contrast of texture in this sweet, easy side. Your guests will be going in for seconds, that’s for sure!

Chanterelle

Mushroom & Brie Stuffing

Highlighting exquisite ingredients like chanterelle mushrooms, creamy brie and toasted pine nuts, this upscale stuffing is sure to impress.

This savory spin on monkey bread is a fun and flavorful crowd-pleaser thanks to a savory blend of rosemary, garlic and Parmesan cheese.

QR CODE for Recipe on p. 16

QR CODE for Recipe on p. 16

Rosemary Parmesan Pull-Apart Bread

The Feat of the Feast

Diestel Family Ranch Turkey

Four generations of family farmers have made Diestel Family Ranch the name to trust when it comes to tantalizing turkey. Dedicated to animal welfare, holistic farming and sustainability without compromise, the Diestel family has been raising turkeys locally in Sonora, California, for more than 70 years! Pre-order your perfect poultry with our Meat Department to get started!

As the centerpiece of the table and most anticipated meal of the day (maybe the entire year!), the main course is more than a meal—it's a time to gather and enjoy time with those important to you. Make your main course live up to the hype with these pro tips and recipes!

Turkey Tips

• For faster, more even cooking, ask one of our Butchers to spatchcock your turkey before you take it home.

• Leave time to thaw! If starting from frozen, allow 24 hours in refrigeration for every 4–5 pounds of meat.

• Season, baste or brine to add extra flavor.

• Roast at 350°F for 10–15 minutes per pound, or until internal temperature reaches 160°F, then remove from oven and tent in foil for 30 minutes (carryover cooking will bring temperature to the required 165°F).

• For more detailed turkey tips, check out our blog (scan QR code here) and the Turkey Tactics Tool Box on p. 30.

Fine Brines

Brining turkey and other proteins is a fantastic way to add different flavors to your final product. Along with these simple recipe ideas, you can also customize your own brine with these pro tips.

First, try changing up the liquid. Instead of (or in addition to) water, you can use apple cider, wine, orange juice or beer. Keep in mind, these liquids have varying levels of acid and sugar in them, and your chosen meat will generally require less time in the brine. The sugars will also caramelize when cooking, so be careful of cooking temperatures and times to account for easier and faster browning.

Fresh to Market Brine Mix

Enhance your turkey’s flavor and tenderness with this convenient, all-purpose brining blend from our spice aisle featuring the perfect ratio of Diamond Crystal® Kosher Salt, brown sugar, Morton & Bassett Spices® Orange Peel and Lemon Peel, black peppercorns, rosemary, thyme, sage, garlic and bay leaf.

Spices, herbs and other flavorings can also be added to the brine to impart more festive flavors. You would generally add these to the liquid when you heat it up to dissolve any salt or sugar.

However you decide to switch it up, have fun experimenting and remember to write down what you altered and how it tasted for next time!

RECIPES

Scan to see four flavorful brine recipes!

Urban Accents

Gourmet Gobbler Turkey Brine & Rub Kit

Are you looking for the perfect brine for your holiday turkey? One of our favorites is the Urban Accents Gourmet Gobbler, a kit that includes a spiced brine blend, smoky peppercorn and herb rub and a heavy-duty BPA-free brining bag.

TURKEY TIPS

Ham How-To

• Preheat oven to 350°F.

• Place ham in a shallow roasting pan and cover with Boar’s Head Brown Sugar & Spice Ham Glaze

• Heat for 1 hour, or until a thermometer inserted into the thickest section of the ham reads 135°F.

• Remove ham from the oven, cover loosely with foil and let rest for 15 minutes.

• Garnish with fresh herbs as desired.

Boar’s Head Brown Sugar & Spice Ham Glaze

A tasty blend of vibrant mustard, brown sugar, sweet pineapple juice and carefully selected spices, this flavorful glaze is ready to spread for a show-stopping meal.

Herb-Roasted

Veggie Medley

Mushrooms, rutabaga, carrots, parsnips and more prime produce shine in this supremely scrumptious yet simple vegetarian dish your whole family is sure to enjoy!

PREP TIME: 15 MINUTES

COOK TIME: 20–25 MINUTES

YIELD: 4-6 SERVINGS

INGREDIENTS

• 1 bunch young carrots

• 1 turnip

• 1 parsnip

• 1 rutabaga

• 8 ounces trumpet royale mushrooms

• 2 sprigs thyme, chopped

• 1 sprig rosemary, chopped

• 1 bunch chives, chopped

• 2 sprigs oregano, chopped

• 2 sprigs tarragon, chopped

• 4 tablespoons olive oil

• Kosher salt, to taste

• Cracked black pepper, to taste

PREPARATION

Preheat oven to 425°F.

Peel and slice root vegetables into oblique cuts. Seperate mushrooms into individual pieces.

Toss vegetables with olive oil and herbs, then season with salt and pepper.

Place onto a lined baking pan and roast for 20 minutes, or until tender and golden brown.

Roast Recommendations

• Remove roast from refrigeration 1 hour before cooking.

Certified Piedmontese

Beef Standing Rib Roast

Nothing says the holidays like a big, juicy roast beef. If you really want to blow your guests away, start with Certified Piedmontese, a gourmet beef sourced from humanely raised cattle with no added anything. Lean, tender and delicious, it’s sure to be a stunning centerpiece for your 5-star feast.

• Season with kosher salt, pepper and spices according to your favorite flavor profile.

• Roast at 450°F for 15 minutes, then reduce temperature to 275°F and roast 10–12 minutes per pound, until internal temperature reaches 110°F for medium-rare.

• Begin checking internal temperature 30 minutes prior to estimated finished cook time.

• Allow roast to rest for 30–45 minutes before carving to allow for carryover cooking.

Oven-Roasted Beef Brisket

Tender and succulent, it’s hard to find something more satisfying than a beautiful brisket. Fill your home with tantalizing aromas as your roast one at home in your oven!

RECIPE

Tenderloin Tips

Beef tenderloin is a premium choice for any feast. Roast whole or cut into three top steaks: filet mignon, chateaubriand and tournedos.

• Preheat oven to 225°F.

• Season filet roast with kosher salt, pepper and granulated garlic.

• Place on roasting rack in the oven for approximately 1 hour and 15 minutes, or to an internal temperature of 115°F.

• Heat sauté pan over medium-high heat, add the olive oil and sear filet until browned on all sides.

• Rest for 15 minutes before carving.

JOYOUS FESTIVITIES FOR ALL

Thanksgiving Holiday Dinner

THURSDAY, NOVEMBER 28, 2024

TO START

Freshly Baked Dinner Rolls

Soft, buttery bread rolls

MAIN COURSE

Whole Roasted Turkey

Brined and roasted with fresh garlic, thyme and sage

Traditional Mashed Potatoes

Russet potatoes with butter and heavy cream

Poultry Gravy from Scratch

Traditional gravy that would make grandma proud

Holiday Stuffing

Sourdough croutons, mirepoix, fennel, fresh sage and fresh thyme

Gourmet Green Bean Casserole

Fresh green beans, porcini and button mushrooms, butter, cream and crispy shallots

Candied Yams

Fresh yams, brown sugar, cinnamon, nutmeg, ginger, mini marshmallows and candied walnuts

Cranberry Sauce

Cranberries, orange and lemon zest, brandy, brown sugar and a touch of cinnamon

DESSERT

Pumpkin Pie

Classic pumpkin pie with cinnamon, nutmeg and ginger in a flaky pastry crust, all topped with whipped cream

Turkey Tactics

TURKEY DINNER FOR 6–8 PEOPLE

It’s easy to host a fantastic feast, especially with this handy cooking countdown. Follow these simple instructions for a delicious DIY dinner.

Our Turkey Tactics Tool Box (QR code above) includes a Printable Menu, Shopping List, Equipment Checklist, Serving Dish Checklist, Timeline PDF, links to every recipe on the menu and a video on carving!

THE PLAN

3–4 WEEKS OUT

☐ Set the date and time!

☐ Plan your guest list.

☐ Send out the invitations.

☐ Pre-order your turkey with your local Nugget Market’s Butcher!

2–3

WEEKS OUT

☐ Review the menu and evaluate if you’d like to ask guests to bring items, or if some should be ordered ready-to-go to save time.

☐ Order any sides, appetizers or desserts early.

☐ Review the guest list for any dietary restrictions and look at options for additions to the menu.

☐ Practice any complex recipes you want to master.

☐ Plan out your table setting and décor. Flip back to p. 11 for ideas!

☐ Plan out a playlist for holiday cooking and feasting inspiration!

1–2 WEEKS

OUT

☐ Choose serving dishes and utensils for each dish; if you’re missing any, buy or borrow them! Reference the Equipment & Serving Dish Checklist in our Turkey Tactics Tool Box (QR code above)!

SATURDAY

☐ Clean out your refrigerator to make as much room as possible for ingredients and prepared dishes.

☐ Add any additional items to your menu shopping list—for extra guidance, check out our Turkey Tactics Tool Box landing page (QR code on p. 30)!

☐ Check for any cooking equipment, serving utensil or bakeware needs. (Add these to the list or ask to borrow for the big day!) Disposable pans are a great way to save time washing dishes.

☐ Wash and press any tablecloths or napkins you may want to use.

SUNDAY

☐ Go grocery shopping at your local Nugget Market!

☐ Grab your favorite fall drink from the Coffee Bar for good vibes.

☐ Pick up your pre-ordered turkey from Nugget Market’s Meat Department.

TUESDAY

☐ Brine your turkey. (Scan QR code on p. 30 for Signature Brine recipe!)

☐ A great night to pop a pizza in the oven and mix a quick salad!

PREP FOR HOLIDAY STUFFING

☐ (Scan QR code on p. 30 for recipe!)

☐ Dice 6 cups of sourdough bread.

☐ Toast sourdough croutons.

☐ Medium dice 1 large onion.

☐ Peel and medium dice 4 carrots.

☐ Medium dice 6 stalks celery.

PREP FOR GREEN BEAN CASSEROLE

☐ (Scan QR code on p. 30 for recipe!)

☐ Pick green beans.

☐ Slice green beans in half.

☐ Make mushroom broth.

☐ Slice button mushrooms.

☐ Slice and fry shallots.

WEDNESDAY

☐ Order takeout for dinner!

☐ Chill drinks in an ice chest if there is no room in the refrigerator. Protect any delicate labels, like sparkling wine.

☐ Make and bake Pumpkin Pie Cool and store. (Go to p. 40 for printed recipe or scan QR Code on p. 30!)

☐ Make Cranberry Sauce Cool and store. (Scan QR code on p. 30 for recipe!)

☐ Make Candied Yams. Cool and store. (Scan QR code on p. 30 for recipe!)

FINISH PREP FOR GREEN BEAN CASSEROLE

☐ (Scan QR code on p. 30 for recipe!)

☐ Blanch green beans.

☐ Make/assemble green bean casserole. Do not bake.

FINISH PREP FOR HOLIDAY STUFFING

☐ (Scan QR code on p. 30 for recipe!)

☐ Pick and chop sage and thyme.

☐ Cook vegetables and herbs.

☐ Assemble stuffing. Cool and store.

THURSDAY

☐ 8:00 am Enjoy your coffee and breakfast! Fortify yourself for the home stretch!

☐ 10:15 am Pull turkey from brine and pat dry. Let rest while oven preheats. (Scan QR code on p. 30 for Whole Roasted Turkey recipe!)

☐ 10:30 am Peel and cut potatoes for mashed potatoes. Store in water in refrigeration so they do not brown until time to cook. (Scan QR code on p. 30 for Traditional Mashed Potatoes recipe!)

☐ 11:15 am Preheat oven to 350°F.

☐ 11:30 am Get coffee pot set for after-dinner coffee, if desired.

☐ 11:45 am Lunch!

☐ 12:15 pm Turkey goes in the oven.

☐ 12:20 pm Set table, including any necessary hot pads and serving utensils. Set butter for rolls out to soften.

☐ 12:45 pm Activate yeast for rolls. (Scan QR code on p. 30 for Dinner Rolls recipe!)

☐ 12:50 pm Make dough for rolls.

☐ 1:00 pm Begin dough proofing.

☐ 2:00 pm Portion and round dough into rolls.

☐ 2:15 pm Begin second proofing of rolls.

☐ 2:20 pm Drain peeled potatoes. Place potatoes in pot with fresh water and put on stove to boil.

☐ 2:30 pm Set cranberry sauce out on table.

☐ 2:35 pm Make Whipped Cream for pumpkin pie and store in the refrigerator for later. (Scan QR code on p. 30 for recipe!)

☐ 2:45 pm Bake rolls.

☐ 2:55 pm Start Gravy. (Scan QR code on p. 30 for recipe!)

☐ 3:00 pm Turkey comes out of the oven (if internal temperature has reached 160°F). Let rest under tented foil.

☐ 3:05 pm Melt butter and heat cream for potatoes.

☐ 3:10 pm Place green bean casserole and stuffing in the oven to bake at 350°F.

☐ 3:15 pm Drain potatoes and finish making mashed potatoes.

☐ 3:20 pm Add drippings from turkey to the gravy.

☐ 3:25 pm Bake candied yams at 350°F.

☐ 3:30 pm Change into your holiday outfit (covered by an apron). Touch up your hair, wipe flour off your face and hydrate—maybe with a little bubbly!

☐ 3:50 pm Start placing green bean casserole, stuffing, candied yams and mashed potatoes on the table.

☐ 3:55 pm Strain gravy into gravy boat.

☐ 4:00 pm Turkey presentation and carving!

☐ Sit back, relax and enjoy the fantastic feast with family and friends—you earned it!

Gift Guide

For the Foodie

Gourmet gifts are always a good idea in our book! This culinary collection offers a taste of Italy with authentic artisanal Italian Rummo Pasta paired with Bella Sun Luci Sauce Starters made right here in California. As for dessert, Cookies con Amore are the perfect addition, made with love in the Golden State by an Italian-founded company dedicated to deliciousness. Buon appetito!

Tomato & Pepper Shrimp Arrabbiata

RECIPE

Try this recipe from Bella Sun Luci with one of their sauce starters for a delicious depth of flavor reminiscent of Southern Italy.

While sometimes presence is the best gift of all, presents sure are fun, too! One easy way to create thoughtful gifts for everyone on your list is to pick a theme you know they’ll love (dogs, cooking, wine…) and build a multi-part present around it. The best part is you can find all these components and more at your local Nugget Market—just add them to your grocery list for one-stop holiday shopping!

Papyrus Cards & Gift Wrap

Whether you’re exchanging notes with the neighborhood or wrapping gifts for family and friends, make the thought count with premium stationery and gift supplies from Papyrus . Every elegant card speaks volumes, and their gift wrap, bags and tissue paper make any present look extra special. Don’t forget thank you cards for after the holidays!

For the Pet Parent

Whether their four-legged friends are cats, dogs or both, we’ve got pawsitively purrfect presents for the animal lovers on your list! Pet parents and fur babies can dine in style with matching mugs and food dishes from Paperproducts Design, or the humans can enjoy a treat of their own with adorable cat and dog-themed mugs conveniently packed in stylish gift boxes.

For the Love of Local

Perfect for nearby friends and neighbors, proud parents of college students, new homeowners or anyone who loves where they live, these destination lunch bags, mugs, flour sack towels and more make anywhere feel like home. Note: The featured cities will vary by which store you visit!

For the Aromatherapist

Zum Bath & Body Care

For a fully fragrant experience, build your own gift basket full of essential oil-infused products from Zum. Get started with their famous Zum Bar Goat’s Milk Soap, Hand & Body Lotion for mega moisturization, and Room & Body Mist in top-selling scents like Sea Salt, Lemongrass and Frankincense & Myrrh

Want Zum More?

Even everyday chores can smell lovely with Zum Laundry Soap and Wool Dryer Balls!

Three Sisters Apothecary Gift Sets

Why pick just one little luxury when you can get a whole set! Handmade by a local family-owned company in Sonoma, these beautiful bar soaps, bath salts and body butters are crafted with natural ingredients and traditional techniques dating back to the 7th century for magical results.

Inesscents Plant Bath Botanical Salt Soak

A DIY spa day is easy with a few ingredients from our Healthy Living Department. Made by an Oregon-based B-Corp with natural ingredients, Inesscents Plant Bath Botanical Salt Soaks are designed for ultimate relaxation, which is a gift itself in the busy holiday season.

Fresh to Market Essential Oils

Give Fresh to Market Essential Oils for the holidays or use them to make DIY aromatherapy gifts!

DIY GIFTS

For the California Dreamer

Give the ultimate Golden State gift with a California-themed collection. Totally Bamboo offers a variety of totally cool kitchen accessories including state-inspired coasters, cutting boards and gift sets. Go even bigger with a California classic like Daou Cabernet Sauvignon in a matching map-style gift bag from Papyrus

For the Wine Lover

When in doubt, wine makes a great gift for aficionados and host or hostess gifts alike. Bring a bottle of Anciano Rioja Gran Reserva Rioja (or ask one of our Wine Stewards for more recommendations) and pair it with accessories like a True Brand Corkscrew, Foil Cutter and Monarch Bottle Stopper

For the Bundler

Cold weather calls for cozy comfort! Keep warm with stylish scarves from Dynamic Asia along with By Many Hands hats and mittens handknit by Nepali artisans. You can also heat things up with a massive mug from Paperproducts Design—bonus points for adding tea, coffee or cocoa!

Merry Mornings

Parfait Power

Give plain yogurt a holiday glow-up by making an easy-peasy parfait! Layers of nuts, seeds, granola, dried and fresh fruit, maple syrup, cranberry sauce and whatever else suits your fancy can all add extra flavor, texture and fun.

As an added bonus, they’re great for groups! To build a parfait bar, simply set out a variety of plain or flavored yogurts and toppings so guests can build their own personal masterpiece. Here are a few of our favorite combos:

Cocoa Loco:

Yogurt + Honey + Dried Coconut + Chocolate Shavings + Sliced Almonds

ʼAppily Ever After:

Yogurt + Honey + Apple Butter + Sliced Apple + Granola

Pearberry Walnut:

Yogurt + Honey + Sliced Pear + Dried Blueberries + Walnuts

Festive, fun, flavorful and big enough to feed the whole family? Count us in! Make everyone’s morning merry and bright with sweet and savory brunch recipes starring simple ingredients and lots of love. These dishes are so delicious they might even compete with the presents!

From the Fields Organic Granola

Made in Northern California with the perfect blend of delicious and nutritious ingredients, these organic granolas are high in protein and naturally sweetened with honey. Perfect your parfait with fantastic flavors like Original , Honey Lavender or Honey Cashew Vanilla.

California

Boasting a versatile flavor and toothsome texture, California Walnuts are ideal for adding a little nutty crunch to everything from parfaits and baked goods to salads, appetizers and more!

Recipe from California

Overnight Walnut

French Toast with Cranberry Walnut Ginger Compote RECIPE

Walnuts

Walnuts

Egg Puff

If it isn’t already, this recipe is sure to become a classic in your kitchen. It really doesn't get any better than this cheesy, eggy goodness! You'll need almost a whole carton of eggs, so make sure you have plenty on hand.

PREP TIME: 15 MINUTES

COOK TIME: 45–50 MINUTES

YIELD: 6–8 SERVINGS

Los Roast New Mexico Chiles

Bring the heat to any recipe with handpicked medium or hot Green Chiles from the Hatch region of New Mexico! Also try their award-winning New Mexico Traditional Green or Red Chile Sauce featuring roasted (green) or sun-dried (red) chiles for maximum flavor.

INGREDIENTS

• 1 tablespoon unsalted butter, plus ½ cup, melted

• 10 eggs, beaten

• ½ cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon kosher salt

• 16 ounces small curd cottage cheese

• 1 pound jalapeño Monterey jack cheese, grated

• 5 ounces chopped Los Roast New Mexico Green Chiles

PREPARATION

Preheat oven to 350°F.

Butter a 9x13-inch baking dish with 1 tablespoon butter.

Combine remaining ingredients in large mixing bowl. Pour into the buttered baking dish, then bake uncovered for 45–50 minutes, until slightly browned.

Bready, Set, Breakfast!

One of the tastiest parts of the holiday season is all the festive breads and pastries—challah, panettone, croissants, brioche, babka… (Now that’s what we call counting carbs!) Along with tasting great just as they are, these baked goods also make a great base for both French Toast and Bread Pudding. Experiment with all sorts of different breads in these simple recipes for a fun twist on a family favorite!

Pro Tip:

If your baked goods are left over from yesterday’s feast, all the better! The drier crumb structure will soak up more custard while still holding its shape. It’s a win-win!

Brothers Milk Company

Don’t forget the milk! Whether over cereal, in recipes or straight from the glass, this extraordin-dairy drink is fresh, flavorful and sourced from a family-owned dairy in Hanford, CA!

Rosa

Holiday Breakfast

Whether it’s Christmas morning or the solstice itself, make your holiday morning magnificent with recipes as memorable (and delicious) as dinner. They’re perfect for feeding a crowd without a lot of extra work.

French Toast

The sweet fragrance of French Toast in the morning is one of life’s greatest pleasures! Make this recipe your own by using any sweet bread like Challah, Babka, Panettone or Stollen.

PREP TIME: 15 MINUTES, PLUS 1 HOUR SOAKING

COOK TIME: 12–14 MINUTES

YIELD: 4–6 SERVINGS

INGREDIENTS

• 4 eggs

• 1 cup whole milk

• ¼ cup heavy cream

• ⅓ cup granulated sugar

• 1 teaspoon vanilla extract

• ¼ teaspoon cinnamon

• 1 loaf brioche (or other sweet bread), cut into 1-inch slices

• 6 tablespoons unsalted butter

PREPARATION

In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract and cinnamon. Pour the egg mixture over the bread slices, cover and refrigerate for 1 hour.

Heat a large nonstick pan with 2 tablespoons butter over medium heat. Once melted, gently lay soaked bread slices into pan and cook for 2–3 minutes per side until golden and toasty. Repeat in batches until all bread has been cooked.

Serve with fresh fruit or maple syrup and powdered sugar.

Bread Pudding

Warm, cozy and endlessly versatile, this Bread Pudding can be made with any blend of sweet breads. Go all out by serving it with homemade crème anglaise!

PREP TIME: 15 MINUTES, PLUS 8–12 HOURS SOAKING

COOK TIME: 35–45 MINUTES

YIELD: 4–6 SERVINGS

INGREDIENTS

• 1 loaf brioche (or other sweet bread), cut into ½-inch cubes

• 4 eggs

• 1 cup whole milk

• ¼ cup heavy cream

• ⅓ cup granulated sugar

• 1 teaspoon vanilla paste

• ¼ teaspoon cinnamon

• 6 tablespoons unsalted butter

PREPARATION

Coat 6 porcelain ramekins (6–8 ounces) with butter, then fill with bread cubes in an even layer.

In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla paste and cinnamon. Pour the egg mixture over the bread, cover and refrigerate overnight.

Preheat oven to 350°F.

Once soaked, bake for 35–45 minutes, until pudding is browned and cooked to an internal temperature of 155°F.

Allow to cool slighlty, then serve with fresh fruit and crème anglaise.

Crème Anglaise

Drizzle (or pour) this velvety vanilla custard sauce over your Bread Pudding or any dessert!

PREP TIME: 5 MINUTES

COOK TIME: 5–7 MINUTES

YIELD: 2 CUPS

INGREDIENTS

• 2 cups half and half

• 1 vanilla bean, split lengthwise

• ½ cup sugar

• 4 large egg yolks

PREPARATION

Set a large fine mesh strainer over a medium bowl and set the bowl in a shallow bowl of ice.

In a medium saucepan, combine the half and half and vanilla bean and cook over medium-low heat for 5 minutes, just until small bubbles appear around the rim.

In a seperate medium bowl, whisk the sugar and egg yolks together until just combined. Slowly, whisk in the hot half and half in a thin stream, tempering the yolks. Then, pour the mixture into the saucepan and cook over medium heat for 4–5 minutes, stirring constantly with a wooden spoon, until the sauce has thickened slightly. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve immediately or refrigerate until chilled.

Simple Sweets

Pumpkin Pie

This classic fall pie is perfect for when you want a taste of pumpkin, spice and everything nice. It’s also surprisingly easy to make—just leave time for it to cool!

PREP TIME: 10 MINUTES, PLUS 5 HOURS CHILLING

COOK TIME: 35–45 MINUTES

YIELD: 1 PIE

INGREDIENTS

• 1 can (15 ounces) pumpkin puree

• ½ cup brown sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground nutmeg

• ¼ teaspoon kosher salt

• 2 whole eggs

• 1 egg yolk

• 1 can (10 ounces) sweetened condensed milk

• 1 pre-made pie crust (9-inch diameter)

PREPARATION

Heat oven to 325°F.

In a large work bowl, combine pumpkin puree, brown sugar, cinnamon, ginger, nutmeg and salt, then stir until evenly incorporated. In a separate bowl, combine the whole eggs, egg yolk and sweetened condensed milk and mix well. Slowly add the egg mixture to the pumpkin mixture, stirring with a spatula until evenly incorporated. Pour pumpkin mixture into the pie shell and bake for 35–45 minutes, until the filling is just set but still jiggles in the middle.

Remove from oven and let cool at room temperature for 1 hour, then chill in refrigerator for 4 hours before serving.

Does the idiom “easy as pie” refer to the act of eating it or making it…? Who knows for sure—it could be true either way! Approachable baking goes far beyond pie, too. Read on to learn about more sweet masterpieces that are a piece of cake to make, share and, of course, enjoy!

Bonne Maman Pie Fillings

Carefully prepared the traditional way with simple ingredients and premium fruit, each glass jar of Bonne Maman Pie Filling is jam-packed with strikingly sublime fruity flavor. It can be our little secret—your phenomenal pie will taste 100% homemade, all while being made in a snap. (Hint: One jar fills one 9-inch pie shell!)

Supernatural Sprinkes

The hues that these sprinkles sport are a double win: they’re bright, bold and made with plant- and spice-based colors, nothing artificial. They’re also sweet, soft, vegan and allergy-friendly! That makes them both super and natural—an otherworldly choice indeed.

Eyes on the Pies

It’s All in the Pan

Pie Crust

What’s the best part of a pie—crust or filling? While this debate isn’t likely to be settled anytime soon, this perfectly flaky and super simple recipe just might tip the scales. As an added bonus, you can use it for sweet and savory applications.

PREP TIME: 10 MINUTES, PLUS 3O MINUTES CHILLING YIELD: 2 PIE CRUSTS (9 INCHES EACH)

INGREDIENTS

• 2½ cups all-purpose flour

• ½ teaspoon kosher salt

• 1 teaspoon sugar

• 8 ounces unsalted butter, cold

• 8–10 tablespoons ice water

PREPARATION

Combine flour, salt and sugar in a work bowl. Cut in butter with a pastry cutter or fork, making pea-sized pieces. Add ice water and gently mix until the dough just begins to come together. Avoid overworking the dough, as this can cause it to become tough.

Separate dough into 2 equal portions. Wrap each in plastic and refrigerate for 30 minutes before rolling. When chilled, place dough onto a floured work surface and roll out to between ⅛–¼ inch thick.

We know, it’s not as pretty as ceramic, but to ensure an evenly baked-through bottom, use an aluminum pan. They conduct heat better and faster, helping to encourage a crisp crust. If you’re not using aluminum, bake your pie on a preheated cookie sheet in the oven to prevent the dreaded soggy bottom.

Keep That Butter Cold!

Big, cold butter chunks for your crust dough are the way to go! As the butter melts in the oven, it releases steam, which creates a flaky crust. Using chilled butter ensures the process results in a pleasant puff instead of leakage.

Blind Bake

If you’re making a pie that isn’t in the oven that long (like pecan or pumpkin) or that has a moist filling (like cooked fruit or cream), blind bake that thing!

Pre-filling, bake the crust either partially or fully using dried beans or uncooked rice in parchment paper to weigh it down and lock in its structure.

Festivity is Shaping Up

Use extra pie dough to decorate with mini cookie cutters in fun, festive shapes! You can either bake them separately and top your pie with them later, or egg wash them and bake them right with your pie!

Italian Desserts

Get a taste of “la dolce vita” with these Italian-inspired treats! From cannoli to tiramisu, these shareable sweets are easy to whip up and sure to impress. Buon appetito!

Peppertux Pistachio Cream

A staggering 40% of what makes up this vegan, gluten-free delight is all-natural Turkish pistachios—the tastiest kind. That means it packs a pistachio punch, without palm oil or soy lecithin. Add its velvety smoothness to creams, toast, ice cream and more!

Mathilde Vicenzi Vincenzovo Ladyfingers

Staying true to a timeless recipe, these authentically Italian ladyfingers are made with simple ingredients and no preservatives. Delicate, sponge-like and subtly sweet, they’re beautiful as the coffee-soaked base for traditional tiramisu.

Fresh to Market Organic Coffees

We’ve got great news for coffee connoisseurs —our whole line of Fresh to Market Coffee is being updated to go Fair Trade and Organic with a new look to boot! These premium coffees are sourced just for us by Equator Coffees , a certified green business and California B Corp known for their dedication to environmental sustainability, economic empowerment and award-winning coffee. Check out all our delicious beans and blends roasted locally in Marin County!

True Delicious Biscotti

True Delicious named themselves intuitively, since their biscotti is, well, truly delicious. Crafted with care locally in Petaluma, these bite-sized beauties are super crispy and ready for a good dunking—perfect for when you don’t have time to do your own double-bake!

Holy cannoli! These shells are crunchy, light and take a ton of work out of the DIY cannoli-making process. They’re sizable, too—great news for all those filling fiends out there! Garnish them with a dusting of powdered sugar before serving for more fancy flair.

Paperproducts Design XXL Mug

We can certify that this mug is pretty big. Made with new bone china and a matte finish, it’s also substantive in quality. Use it for practicing latte art, extra-long tea breaks or dousing ladyfingers in coffee!

Pennisi Cannoli Shells

Eggnog Crème Brûlée

Cheesecake Bites

Treat your taste buds to these festive, fun delights! They’re easier to make than they seem—you’ll just need a flexible silicone muffin tray for easy removal, time to chill and a kitchen torch to brûlée the tops just before serving.

PREP TIME: 10 MINUTES, PLUS 8–12 HOURS CHILLING

COOK TIME: 5 MINUTES

YIELD: 12 SERVINGS

INGREDIENTS

Crust:

• 1 cup shortbread cookie crumbs

• 3 tablespoons granulated sugar

• ¼ cup unsalted butter, softened

Filling:

• ½ cup heavy cream

• 8 ounces cream cheese, softened

• 3 tablespoons granulated sugar

• 1 tablespoon Greek yogurt

• ½ teaspoon lemon juice

• ½ teaspoon vanilla paste

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

• ½ teaspoon ground cloves

• 3 tablespoons superfine sugar, for brûlée

PREPARATION

Mix shortbread crumbs, sugar and butter together until well combined to make a crust. Evenly distribute the crust inside 12 wells of a flexible silicone mini muffin tray, then refrigerate while you make the filling.

It’s Nog or Never!

RECIPES

Can’t get enough eggnog? Along with being a decadent drink, eggnog also makes a festive ingredient! Learn how to make eggnog from scratch and some sweet ‘nog-based treats.

To make the filling, beat the heavy cream until stiff peaks form.

Separately, beat together cream cheese and sugar until smooth, then add the Greek yogurt, lemon juice, vanilla paste and spices, and beat until smooth. Slowly add the whipped cream until well combined and smooth.

Transfer filling into a piping bag with a large star nozzle and pipe about 2 tablespoons of filling over the top of each crust, then flatten with a spatula.

Cover the muffin tray and refrigerate overnight. To finish, sprinkle with superfine sugar and torch to brûlée. Serve immediately.

Walker Shortbread Cookies

Baked in the heart of the Scottish Highlands, these melt-in-your-mouth, all-butter shortbreads are simple, sweet and satisfying. Not just for dunking, sharing or eating straight, they also realize their full potential as an element in creative baking adventures!

Rosa Brothers Egg Nog

Based out of Central California, each glass bottle of Rosa Brothers Egg Nog is udderly amazing in farm-direct freshness and taste. Bound to stir up some cheer, it’s ‘nog you’ll want to hog all to yourself! (Check out their other flavored milks, too!)

From Our Bakery Pies, Pies & More Pies

The pie’s the limit when it comes to all the deliciousness available in our Bakery! Explore our offerings if you want homemade flavor but not the whole making-it-at-home thing. From sensational, Sacramento-based Real Pie Co. to old-world style Beckmann’s, you’re sure to find a slice of heaven.

From Our Bakery

Holiday Cakes

Tiramisu Cake

PLAN AHEAD & ORDER EARLY!

Ladyfingers and sponge cake soaked with a blend of coffee and marsala, filled and iced with a sweet mascarpone crème and topped with cocoa.

Festive Red Velvet Cake

Our classic and immensely popular red velvet cake iced with our homemade cream cheese frosting and decorated with sugared cranberries and sprigs of rosemary for a festive finish.

Yule Log Cake

Our take on a time-honored tradition featuring layers of chocolate cake soaked with coffee simple syrup, filled and iced with decadent chocolate mousse and decorated with cranberries, chocolate pinecones and snow sugar. Not available at our Tiburon location.

Baking Traditions the World Over

Baking, for as long as humans have been doing it, has been an act of celebration. The art is an ode to flavor, ingredients and culinary technique. It’s also warm nourishment for the soul, time-honored (or newly forged) tradition and cozy connection with family and friends. Altogether, it’s taking part in something sweet and special—love realized in a confection.

Around this time of year, baking takes center stage as a huge part of the spirit of the season. Tradition is an important ingredient—steeped in time and present in happy memories spanning years, it’s in the special holiday cookies your mom makes to give away plate by plate, your grandma’s time-tested recipe for the dessert

your family shares… maybe even the fierce gingerbread house-decorating contest raging at the table between you and your cousins!

It’s a similar tale all across the world. Inspiration comes from all corners of the globe! Maybe you’ve heard of sticky toffee pudding but have never tried your hand at whipping up its gooey goodness. Or maybe you’ve had a raspberry Linzer cookie, but didn’t realize how easy they are to make.

The recipes that grace the following pages are our own adaptations of baking traditions boasting long, storied histories. Rolled out by pin, dusted with sugar and imbued with love, may they continue their legacy as something unique to you and your family in your own little corner of the world!

Clip out our holiday baking recipes for your collection!

Gingerbread

Back in the Europe of the distant past, spices were hard to come by. And expensive! If you wanted to show off a whole spice trove in one sweet swoop, you’d serve your guests gingerbread as final punctuation to a good meal.

Though its ingredients became more accessible over time, its place as a “special occasion” treat remained. As such, gingerbread became fixture fare at fairs. Its dough was pressed into carved wooden molds to take form as monarchs, animals or shapes with intricately detailed designs, then baked and decorated further.

Since gatherings where merrymaking was abundant called for gingerbread, its current association with the holidays seems natural. Many believe the Brothers Grimm’s “Hansel & Gretel” did much to inspire people to try their hand their own tempting “witch’s cottages.” Legend says it took off in Germany and spread from there!

Gingerbread Cookies with Royal Icing

Decorating gingerbread cookies is a fun, simple and delicious way to get in the holiday spirit. Add food coloring to the royal icing to create bright colors, and get creative with sprinkles and edible decorations, available in our baking aisle.

This recipe may also be used to make a gingerbread house; simply roll the dough out slightly thicker than you would for the cookies.

PREP TIME: 1 HOUR 15 MINUTES

COOK TIME: 10–12 MINUTES

YIELD: ABOUT 20 COOKIES

INGREDIENTS

Gingerbread Cookies:

• 3 cups all-purpose flour

• ½ teaspoon baking soda

• 1½ teaspoons ground ginger

• ½ teaspoon ground cloves

• ½ teaspoon ground nutmeg

• 8 tablespoons butter, room temperature

• 1 cup brown sugar, packed

• 2 eggs

• ½ cup molasses

Royal Icing:

• 1 egg white

• ½ teaspoon lemon juice

• 1¼ cups powdered sugar, divided

PREPARATION

For the gingerbread cookies, sift together flour, baking soda and spices in a large bowl. In a separate bowl, cream butter with an electric mixer. Beat brown sugar into the butter until fluffy, and then add eggs and molasses.

With the mixer on low speed, incorporate dry ingredient mixture ¼ cup at a time. After the dry ingredients are fully incorporated, chill the dough in the refrigerator for at least 1 hour.

Once dough is chilled, preheat oven to 350°F.

Roll out dough on a floured surface to ⅛-inch thick and use cookie cutters to make desired shapes. Place cookies on parchment paper-lined or greased and floured baking sheets, then bake for 10–12 minutes.

For the royal icing, heat egg white, lemon juice and 1 cup powdered sugar in a pan on low heat, stirring frequently until it reaches 160°F. Remove from heat and mix in the rest of the powdered sugar with an electric mixer.

Let cookies cool completely, then decorate as desired with the royal icing.

Build Your Own Gingerbread House!

You don’t have to work in Santa’s workshop to build a beautiful Christmas creation! Bust out your baking skills and this handy printable template to make your own gingerbread house from scratch!

Maejakgwa

This traditional, exquisite Korean confection is a type of hangwa, which is a class of sweet that goes back to the country’s ancient times. This one is

deep-fried and lightly flavored, graceful in its ribbon-like shape, glossy sheen and delicate notes of sweetness and ginger. Its name is derived from its form, which is said to resemble a sparrow (“jak” in Korean) perched on the flower

of a plum tree (“maehwa”), while “gwa” means “sweet confection.” Poetic as can be! Crunchy and delicious, this treat is served on holidays and special occasions, sometimes sporting festive colors. Make a bunch to share—they won’t last long!

Maejakgwa

The ethereal flavor of these Korean treats comes from the ginger water that’s part of the dough. You’ll have fun shaping and frying these cookies—that goes for eating them, too! Try your hand at bi-colored dough for extra flair.

PREP TIME: 20 MINUTES

COOK TIME: 10 MINUTES

YIELD: 24 COOKIES

INGREDIENTS

Ginger Water:

• 1 teaspoon grated ginger

• ¼ cup water

White Dough:

• 1 cup all-purpose flour

• ¼ teaspoon kosher salt

• 4 tablespoons ginger water

Syrup:

• ¼ cup granulated sugar

• ¼ cup water

• 1 tablespoon honey

Additional Ingredients:

• 1 cup oil, for frying

• 1 teaspoon pistachios, chopped fine

OPTIONAL:

Green Dough:

• ½ cup all-purpose flour

• ⅛ teaspoon kosher salt

• 1 teaspoon green tea powder

• 2 tablespoons ginger water

Red Dough:

• ½ cup all-purpose flour

• ⅛ teaspoon kosher salt

• 2 tablespoons beet water flavored with ginger

PREPARATION

Make ginger water by mixing the grated ginger and water, then run through a sieve to remove the fibers. For the dough, sift the flour and salt together. Add 4 tablespoons of ginger water and mix well. Knead until the dough comes together without visible flour in the dough and bowl. It should feel dry and stiff for easy shaping of cookies. Cover with plastic wrap and let rest for 30 minutes.

To make the syrup, combine the sugar, water and honey in a small saucepan and bring to a boil over medium-low heat. Simmer until the syrup is reduced to half, about 4–5 minutes, then remove from heat.

Flour a cutting board. Cut the dough into 2 pieces for easier handling. Flatten 1 piece into a small rectangle. Wrap the other until ready to use. Roll out the flattened piece of dough on the floured cutting board to make a 5x8-inch rectangle about ¼ inch thick. Cut the rectangle in half lengthwise, then cut each half into about 6 rectangles (1-inch wide). Fold each rectangle widthwise. From the folded side, make a slit in the middle, and then a shorter slit on each side of the middle slit.

Unfold the dough and push 1 end through the middle slit gently. Repeat with all pieces. Then repeat steps with the other half of the dough.

Pour about 1 inch of oil into a heavy-bottomed pan and heat. When the oil is 275°F, drop the pieces in 1 at a time. Cook for about 3 minutes, being careful not to overcook. Remove and briefly set on a wire rack or in a strainer.

Coat with syrup while still warm, then sprinkle with pistachios.

Optional Bi-Color Dough:

For the white/green dough (1 batch): Make ginger water. Make half a batch of white dough. Do the same thing for the green dough with the addition of green tea powder.

For the white/red dough (1 batch): Make ginger water. Make half a batch of white dough. Boil a slice of beet in ¼ cup of water until the liquid is reduced by half. Add the remaining 2 tablespoons of ginger water and simmer for 1 minute. Make the red dough.

Assembly: Put equal amounts of 2 different color doughs together and roll them together, then cut and shape as above.

Raspberry Linzer Cookies

The story of this confection is one of magical transformation, from torte to cookie. The original recipe, thought to be one of the oldest for a torte in the world, was preserved in the cookery manuscript of an Austrian countess.

The shell was made mainly from nuts (which were easier to find than wheat for flour at that time) and featured a filling of black currant preserves. Adorned with a lattice crust, it was baked like a pie.

In Linz, a city in Austria, smack-dab in the middle of the 17th century, the torte was adapted into smaller, more

accessible versions, retaining their essence, if not form. Instead of a lattice, the jam-sandwiched cookies got a small cutout in the center, or “Linzer eyes.” Eventually, they made their way into the U.S.—and our hearts—around the 1850s.

Raspberry Linzer Cookies

These classic Linzer cookies are made with almonds and raspberry preserves, but you can use any fruit jam you prefer!

PREP TIME: 45 MINUTES

COOK TIME: 12 MINUTES

YIELD: 16 COOKIES

INGREDIENTS

• 1 cup whole, unsalted almonds (blanched or natural)

• ¾ cup granulated sugar, divided

• 2 cups all-purpose flour

• ½ teaspoon ground cinnamon

• ½ teaspoon sea salt

• Zest of 1 lemon

• 1 cup unsalted butter, room temperature

• 1 teaspoon vanilla extract

• 2 egg yolks

• ½ cup powdered sugar

• ½ cup Bonne Maman Raspberry Preserves

PREPARATION

Preheat oven to 350°F with baking rack in the center position.

To make almond meal, place almonds in the center of a baking sheet and toast in the oven for 8–10 minutes, until lightly browned and fragrant. Remove from oven and allow to cool. Add ¼ cup granulated sugar and pulse in food processor until finely ground. In a work bowl, blend together flour, cinnamon, salt and lemon zest.

In a separate large mixing bowl, use a hand mixer or stand mixer to beat the butter and remaining granulated sugar until light and fluffy, about 3 minutes. Lower mixer speed, then add vanilla extract and egg yolks. Incrementally add almond meal and flour mixture until fully combined. Divide dough in half, wrap both with plastic wrap and chill in refrigerator for at least 30 minutes, or until firm.

Remove 1 ball of dough from refrigerator. On a lightly floured work surface, roll dough out to about ¼-inch thick. Cut out cookies with a 3-inch diameter cookie cutter and place them on parchment-lined baking sheets. Cut out the center of half the cookies with a ½–1-inch diameter cookie cutter. Repeat with second ball of dough, rolling in any scraps from the first ball.

Chill cookies for at least 10 minutes before baking so they maintain their shape and don’t spread. Bake for 12 minutes, or until they’re lightly browned around the edges. Remove from oven and place on wire rack to cool.

Once cooled, flip whole cookies bottom-side up and spread with a thin layer of preserves, leaving ¼ inch around the edge. Dust cut-out cookies with powdered sugar, then sandwich the 2 halves together. If desired, pipe more preserves into the center. Cookies will naturally soften when stored.

Pavlova Torte

Chewy, crunchy and light all at once, pavlova is an elegant, billowy dessert to behold. In the Southern Hemisphere ‘scapes of Australia and New Zealand, it’s the quintessential celebratory dessert, which means it’s also a holiday staple.

Remember, when it’s winter here, it’s summer down there, which is why it often features tropical fruits! While its exact place of origin is highly contested between the two countries previously mentioned, its beauty was inspired in honor of Anna Pavlova,

a Russian ballerina, who toured both countries in the late 1920s as a superstar of her day. Like a fluffy tutu, the sweetness of this dessert dances gracefully on your palate.

Pavlova Torte

Our version of pavlova pairs the classic fluffy, sweet meringue with red wine-poached pears for a truly show-stopping dessert your guests are sure to swoon over!

PREP TIME: 10 MINUTES

COOK TIME: 45 MINUTES, PLUS 2–12 HOURS COOLING

YIELD: 12 SERVINGS

INGREDIENTS

• 4 egg whites

• ¼ teaspoon kosher salt

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 2 teaspoons cornstarch

• 1 teaspoon cream of tartar

• 1 cup whipping cream

• 2 tablespoons powdered sugar

• 3 Red Wine-Poached Pears with poaching reduction, sliced (recipe to right)

PREPARATION

NOTE: Follow our recipe for Red Wine-Poached Pears before starting the pavlova if using for your fruit filling later on in the process.

Preheat oven to 300°F.

Line a baking sheet with parchment paper. Using a 7-inch cake pan or bowl as a guide, draw 2 separate circles on the parchment paper. Flip the paper so the pencil side is down, then place on a baking sheet and set aside.

Add the egg whites and salt to the bowl of a stand mixer with the whisk attachment. Whip on medium speed almost until soft peaks form, then gradually add the sugar 1 tablespoon at a time. When all the sugar has been added, continue whipping until the meringue has stiff peaks.

Using a spatula, fold in the vanilla, then sift in the cream of tartar and cornstarch. Transfer the meringue to a piping bag with a large star piping tip, then pipe meringue onto the circle templates on the baking sheet. Place pavlovas in the oven on the center rack and immediately reduce the oven temperature to 260°F.

NOTE: Do not open the oven door during baking!

Bake for 45 minutes, then turn oven off and let the pavlovas cool inside the warm oven. Pavlovas can be left in the oven for 2–12 hours.

After cooling, whip the whipping cream with powdered sugar. Use an offset spatula to gently loosen the pavlovas from the parchment paper, then place 1 pavlova on a serving platter or cake board (it will be too delicate to transfer after assembly). Pipe the whipped cream around 1 pavlova, then arrange poached pears on top. Place the second pavlova wreath on top, then repeat piping cream and arranging fruit.

Serve immediately to avoid the pavlova softening.

Red Wine-Poached Pears

PREP TIME: 20 MINUTES

COOK TIME: 25 MINUTES

YIELD: 6 SERVINGS

INGREDIENTS

• 6 pears (Bosc or Bartlett)

• 2 cups red wine

• ½ cup granulated sugar

• 2 star anise pods

• 1 cinnamon stick

• 10 black peppercorns

• 3 cardamom pods

• Peel of ½ orange (no pith)

PREPARATION

In a large saucepan, combine all ingredients except pears. Bring the mixture to a boil, stirring occasionally with a wooden spoon until the sugar dissolves.

While the mixture is heating, peel, half and core the pears, then add to the hot poaching liquid. Cover with a round of parchment in contact with the pears, ensuring they are immersed. Reduce the heat and simmer for 10–15 minutes. Check for tenderness with a paring knife. The pears should be just tender but not mushy when they are done. Large pears could take up to 25 minutes.

Once tender, allow the pears to cool in the poaching liquid, then transfer to a container and strain in the poaching liquid. Cover, and let soak to absorb more flavor until ready to use.

Stollen

Studded with dried fruit and a ribbon of marzipan, this rich, sweet and oblong German bread is the holiday season in edible form. It’s especially woven into the city of Dresden’s history as a regional

specialty, with roots established as early as the 1400s. On Christmas Day in 1560, the local bakers gifted the area’s elite two loaves of stollen, each weighing 35 pounds! It took 16 people total to carry them to the palace. Later, a 4000-pound loaf was baked up, as the celebration

had grown to a dedicated festival, which meant common citizens got a piece of the action. While we’re not asking you to bake a loaf that big, the desire to have a giant stollen all to oneself is certainly understandable.

Stollen

Laden with dried fruit and marvelous marzipan, this sweet, moist German bread, a true holiday season staple, is prized the world over for a reason!

PREP TIME: 30 MINUTES, PLUS 2½ HOURS PROOFING

COOK TIME: 30 MINUTES

YIELD: 3 LOAVES

INGREDIENTS

Fruit:

• 3 cups candied fruit blend

• ⅓ cup rum

Dough:

• 3½ cups all-purpose flour

• 1 tablespoon instant yeast

• ¾ cup warm water

• 1 large egg

• ½ cup unsalted butter, softened

• ¼ cup nonfat milk powder

• ¼ cup granulated sugar

• 1 teaspoon kosher salt

• ½ teaspoon ground mace

• ½ teaspoon ground cardamom

• 1 tablespoon citrus zest

• ½ cup sliced almonds, toasted

Filling:

• 1½ cups marzipan or almond paste

Topping:

• 2 tablespoons unsalted butter, melted

• ¼ cup superfine sugar

• ¼ cup powdered sugar

PREPARATION

To prepare the fruit, combine the candied fruit and rum, cover and set aside at room temperature for up to 12 hours.

To prepare the dough, weigh your flour, then, using a stand mixer, mix and knead together all of the dough ingredients (except the almonds) to make a smooth, soft dough. Cover the dough and let rise for about 90 minutes.

To prepare the filling, divide the marzipan into 3 pieces and shape each into a flattened 7-inch log.

To assemble the stollen, knead the fruit and almonds into the dough. Turn the dough out onto a lightly greased surface, divide it into 3 pieces and shape each piece into an 8x6-inch oval.

Place 1 piece of marzipan lengthwise down the center of each oval, then fold dough over it and press the top edge firmly to seal it to the dough below. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let rise for 60 minutes. Preheat oven to 350°F with a rack in the upper third.

Bake the loaves for 30 minutes, until golden brown and their internal temperature reaches 190°F. Remove the stollen from the oven, and brush with melted butter. After 5 minutes, dust with superfine sugar and powdered sugar. Transfer to a rack to cool completely.

Wrap airtight and store at room temperature for up to 2 weeks or freeze for longer storage

Marzipan

PREP TIME: 5 MINUTES

YIELD: 1 ½ CUPS

INGREDIENTS

• 1½ cups almond flour

• 1½ cups powdered sugar

• 1 large egg white

• 1 pinch kosher salt

• 1½ teaspoons almond extract

PREPARATION

Combine the almond flour and powdered sugar in the work bowl of a food processor. Pulse to blend until just combined.

Add the egg white, salt and almond extract, processing until the mixture comes together and forms a plyable ball.

Remove the almond paste from the processor, scraping the sides of the bowl.

Shape the paste into a log then wrap it in plastic and refrigerate until ready to use.

Caribbean Rum Cake

Rum cake is the ultimate dessert. Combining both edible and drinkable indulgence into one delicious masterpiece, it’s simple yet nuanced at the same time. Its flavor screams one thing: Celebrate!

And that’s exactly what it’s made for, with origins that can be traced to the festival season in the Caribbean.

Originally, when British colonists came to the islands, they needed to find a way to preserve their traditional, beloved pudding desserts in the much warmer

climate. Enter a combination of sugar and alcohol! Now, that concoction is more for flavor than longevity. Fluffy, moist and light, the texture has also come a long way. Even though it looks different nowadays, one thing remains true: it’s sure to keep the party going!

Caribbean Rum Cake

This soft, moist cake may look innocent at first glance, but it really packs a punch! Rum dances with the sweetness of vanilla to create something that’s sure to be a hit with your family and friends. If you want everything completely homemade, try making your own pudding mix!

PREP TIME: 35 MINUTES,

PLUS 8 HOURS COOLING

COOK TIME: 1 HOUR

YIELD: 16 SERVINGS

INGREDIENTS

Cake:

• 2 cups all-purpose flour

• 1½ cups granulated sugar

• 3½ ounces instant vanilla pudding mix

• 2 teaspoons baking powder

• 1 teaspoon kosher salt

• 8 tablespoons unsalted butter, softened

• ½ cup vegetable oil

• ½ cup milk, room temperature

• 4 large eggs, room temperature

• ½ cup rum

• 2 teaspoons vanilla bean paste

• Powdered sugar, for garnish

Syrup:

• 8 tablespoons unsalted butter

• ¼ cup water

• 1 cup granulated sugar

• ¼ teaspoon kosher salt

• ½ cup rum

• ½ teaspoon vanilla extract

PREPARATION

Preheat oven to 325°F.

Place the flour, sugar, pudding mix, baking powder, salt, butter and vegetable oil in the bowl of a stand mixer, and mix with a paddle at medium speed until everything is thoroughly combined.

Beat in the milk, then beat in the eggs 1 at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue. Stir in the rum and vanilla.

Generously coat the inside of a 12-cup Bundt pan with cooking spray, then pour the batter into the pan.

Bake for 1 hour. Remove cake from oven, but leave in the pan to cool slightly while you prepare the syrup.

In a medium-sized saucepan, combine all syrup ingredients except vanilla. Bring to a rapid boil then reduce to a simmer and cook for 5–8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

With the cake still in the pan, use a long skewer to poke holes all over it. Pour about ¼ cup of the syrup over the top, allow the syrup to soak in, then repeat again and again until all the syrup is used.

Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate, then dust with powdered sugar.

Homemade Instant Vanilla Pudding

PREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

YIELD: 12 SERVINGS

INGREDIENTS

Pudding Mix:

• ½ cup granulated sugar

• ½ cup cornstarch

• ½ cup nonfat dry milk powder

• 1 teaspoon kosher salt

• 2 whole vanilla beans

Pudding:

• ½ cup Homemade Instant Vanilla Pudding Mix

• 2 cups milk

PREPARATION

For the pudding mix, whisk together the sugar, cornstarch, milk powder and salt in a medium bowl, then set aside.

Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, then whisk well to evenly combine, using a fork or the back of a spoon to break up any chunks of vanilla bean seeds.

Cut the empty vanilla bean pods into thirds, then place in a lidded airtight container with the sugar mixture. Seal the lid, then shake vigorously to distribute the vanilla bean pieces. Store in a cool, dry place until ready to use.

To make the pudding, combine 2 cups milk with ½ cup of the instant pudding mix in a medium saucepan. whisking constantly over high heat. Bring to a boil, then immediately reduce heat to a simmer and continue whisking for 3–5 minutes, until mixture thickens and coats the back of a spoon.

Let pudding rest at least 5 minutes before serving. Store in an airtight container in the refrigerator.

Rugelach

In Yiddish, “rugelach” roughly translates to “little twists” or “little corners.” Resembling mini croissants, these flaky sweets likely originated in the Ashkenazi Jewish communities of

Eastern Europe. The bite-sized pastries are made by rolling up a triangle of dough filled with jam, nuts, cinnamon, raisins… even apple or chocolate!

Often served at holiday celebrations worldwide within the Jewish diaspora, the deliciousness that is rugelach also

makes an appearance throughout the year—its popularity knows no temporal bounds! Though small, these “little twists” are big on not only flavor, but importance.

Rugelach

With a unique cream cheese dough, rich raspberry filling and an irresistibly flaky, crunchy texture, the fact that these treats are so petite means you can just keep eating them!

PREP TIME: 1 HOUR, PLUS 3 HOURS

15 MINUTES CHILLING

COOK TIME: 30 MINUTES

YIELD: 48 COOKIES

INGREDIENTS

Dough:

• 8 ounces cream cheese, room temperature

• 1 cup unsalted butter, room temperature, cut into chunks

• ¼ cup granulated sugar

• 2 cups all-purpose flour

Filling:

• 9 tablespoons raspberry jam

• 1 tablespoon orange zest

Finishing:

• 1 large egg

• 1 teaspoon water

• 2 tablespoons large crystal sparkling sugar

PREPARATION

To make the dough, combine cream cheese and butter in a food processor until smooth. Add the sugar and flour, then pulse 6–10 times, until dough just comes together. Divide dough into 3 disc-shaped pieces. Wrap in plastic wrap and refrigerate for 3 hours.

For the filling, mix together the jam and the zest, then set aside. When ready to bake, heat oven to 350°F and line baking sheets with parchment paper.

Roll out a piece of dough between 2 sheets of parchment paper into a circle about 12 inches in diameter and ⅛ inch thick. Repeat with remaining dough.

Gently place a 2-inch round cookie cutter or glass at the center of each dough circle to keep that area free from filling. Spread 3 tablespoons of the jam filling over the dough, stopping ½ inch

away from the edge and leaving the 2-inch circle at the center clear, then remove the cookie cutter.

Use a pizza cutter or sharp knife to cut each dough circle into 16 equal wedges, then roll up each wedge starting from the outer edge to form little croissants.

Place cookies on the prepared baking sheets 2 inches apart, with the pointed end of the dough tucked under. In a small bowl, beat together the egg and water, then brush over the cookies. Freeze the filled cookie sheet for 15 minutes.

Bake for 20–25 minutes, until golden brown. Remove from oven and sprinkle immediately with sparkling sugar, then transfer onto wire racks to cool.

Store rugelach cookies at room temperature in airtight containers with wax paper separating the layers for up to 5 days.

Panettone

In all its fluffy, domed excellence, panettone is a must for the holidays. Watching this rich and buttery bread feather apart as you tear it is one of the most beautiful things to behold. Invented in Milan, Italy, this luxury bread has

origins shrouded in fairy tale. Some say it was born of a mistake—once upon a time (the 15th century, that is), a household chef to a duke accidentally burned the celebratory bread intended for Christmas Eve, so a kitchen assistant named Toni whipped up an improvised enriched dough to save the day. The duke and his

family loved it so much that they named it in his honor: “Pan de Toni.” At this point that story is pure legend, but the “King of Cakes” has earned its spot as a different kind of legend, presenting itself as a present in fancy wrappings and boxes all over the world.

Panettone

Patience is the most important ingredient in the process of making a perfect panettone—start early! The proofing stage is important to achieving its iconic dome, and the result is well worth it!

PREP TIME: 20 MINUTES, PLUS 3–4 HOURS PROOFING

COOK TIME: 45–50 MINUTES

YIELD: 12 SERVINGS

INGREDIENTS

Panettone:

• 3½ cups all-purpose flour, sifted

• 1½ teaspoons dry active yeast

• ¼ cup plus 2 tablespoons granulated sugar

• ½ cup unsalted butter, room temperature, cut into small pieces

• 2 eggs, room temperature

• 1 egg yolk, room temperature

• Zest of 1 orange

• Zest of 1 lemon

• 1 teaspoon vanilla bean paste

• ⅔ cup warm water (100°F), divided

• ½ teaspoon kosher salt

• 1 cup mini dark chocolate chips

Topping:

• ¼ cup plus 1 tablespoon almond flour

• 1 tablespoon cornstarch

• ⅓ cup plus 1 tablespoon granulated sugar

• 1 egg white

• 3 tablespoons powdered sugar

• ¼ cup Marcona almonds

PREPARATION

For the panettone, add sifted flour, yeast, sugar, butter, eggs, yolk, zests, vanilla and half the water in the bowl of a mixer with the dough hook attached. Mix for 30 seconds, then add the other half of the water and salt.

Mix for 15–20 minutes, stopping after 10 minutes to scrape the hook and bowl. Add the chocolate chips and mix on low for 2–3 minutes, or until well combined.

Remove to a lightly floured surface and gather the dough into a ball. Place in a large oiled bowl and cover with plastic. Let rise for 2–3 hours, or until tripled in size. Once risen, place the dough on a lightly floured flat surface, roll again into a ball, place in a greased panettone mold, cover with plastic wrap and a clean dish towel and let rise for 1 hour.

For the topping, mix together almond flour, cornstarch, sugar and egg white in a medium bowl. Set aside.

Preheat oven to 365°F.

Carefully brush the risen panettone with the topping, then top with Marcona almonds and sprinkle with powdered sugar. Bake for 45–50 minutes, using a toothpick to test for doneness, or until the internal temperature is 190°F.

Immediately move to a wire rack to cool completely before cutting.

Chocolate Babka

Deliciously dense and tantalizingly twisted, one slice into a loaf of this iconic Jewish sweet reveals a marvelous marbling effect in every bite. Like rugelach, it originated in

the Ashkenazi Jewish communities of Eastern Europe. Originally, it was made with leftover challah dough, which was twisted with textural fillings.

Meaning “little grandmother,” it’s said that perhaps the ruffled bread known as babka resembles a grandmother’s

skirts. The chocolate filling we all know and love today didn’t gain popularity until Jewish immigrants came to the U.S.—now, New York City is largely credited with the domestic babka boom. One thing’s for sure: it’s a timeless classic!

Chocolate Babka with Almonds

Along with the classic ribbon of chocolate, orange zest and almonds also star in the enriched dough that makes up this beautiful babka. Start a day ahead of when you want to bake it, as the dough will need to rest overnight before it gets filled and twisted!

PREP TIME: 20 MINUTES, PLUS 13 HOURS PROOFING

COOK TIME: 30 MINUTES

YIELD: 12 SERVINGS

INGREDIENTS

Dough:

• ¼ cup warm water (105°F)

• ¼ cup raw cane sugar

• 2½ teaspoons active dry yeast

• 2 cups plus 2 tablespoons all-purpose flour, plus extra for dusting

• 2 large eggs

• 1 teaspoon orange zest

• ¾ teaspoon kosher salt

• ⅓ cup unsalted butter, room temperature

• Canola oil, for greasing

Filling:

• 6 tablespoons semi-sweet chocolate chips

• ¼ cup unsalted butter

• ¼ cup powdered sugar

• ¼ cup cocoa powder

• ¾ cup sliced almonds

Syrup:

• 3 tablespoons water

• 3 tablespoons raw cane sugar

PREPARATION

For the dough, combine the warm water, sugar and yeast in the bottom of the bowl of a stand mixer. Cover and wait 5 minutes until the yeast has activated.

Using the dough hook attachment, slowly stir in the flour, followed by the eggs and orange zest. With the mixer on low, add the salt then the butter, 1 tablespoon at a time, until completely incorporated. Mix on medium speed for 5 minutes, then stop and scrape down the bowl. Mix for 5 more minutes, until the dough is completely smooth and pulls away from the sides of the bowl.

Coat a large bowl with oil, place the dough inside, cover it in plastic wrap and refrigerate overnight. Note: The dough will not double in size.

While dough is chilling, make your filling. Combine the chocolate chips and butter in a microwave-safe bowl and microwave at 30-second intervals until they are melted and combined. Add the powdered sugar and cocoa powder to the chocolate mixture and combine to form a spread.

Grease an 8½x4½-inch bread pan heavily with nonstick baking spray. Take the dough out of the fridge and roll it out onto a well-floured surface to 10 inches wide by 12 inches long. Spread the chocolate filling in an even layer over the dough, leaving ½ inch around the edge, then sprinkle the sliced almonds over the top. Brush the

farthest end of the dough with water, then roll into a tight log with no gaps between the layers. Seal the moistened end of the log, then transfer to a lightly floured baking sheet and place in the freezer for 10 minutes.

Once dough is chilled, trim ½ inch off each end of the log. Gently slice the log in half lengthwise and lay the 2 logs next to each other on the counter, cut-side up. Pinch the top ends together, then lift 1 side over the other, forming a twist and keeping the cut-sides facing up. (This will be messy.)

Transfer the twist into the prepared loaf pan forming an “S” shape in the pan. Place the ends you cut off in the unfilled spaces in the pan, then cover the pan with greased plastic wrap and allow dough to rise for 1½ hours at room temperature.

Preheat oven to 350°F.

Bake babka on the middle rack for 15 minutes. Cover with foil to keep the top from burning, then bake for 15 more minutes, or until a toothpick inserted into the center comes out clean.

When the babka is almost done baking, make the syrup. Combine the sugar and water in a small saucepan over low heat. Bring to a simmer until the sugar dissolves, about 5 minutes. Remove from heat and let cool for 5 minutes.

When the babka is fresh out of the oven, brush the syrup all over the top. Let the babka cool for 10 minutes before removing from the pan, then move to a wire rack to finish cooling. Serve warm.

Sticky Toffee Pudding

Pudding over the pond isn’t like ours —there, it’s largely slang for “dessert” nowadays. And it isn’t silky or custardy, either! In England, cake- or bread-based sweets laden with sauce are something that seems to have always been around.

Sticky toffee pudding, though, is actually relatively new, and attempting to trace its origins can get… well, sticky.

It has a special connection to the Lake District of Northwest England, but rumor has it that it was invented in the 1940s by… wait for it… Canadians?! As the story

goes, during WWII, two Canadian Air Force officers shared an earlier version of the recipe with a British hotel manager, and the toffee sauce may have originally been maple. No matter who you have to thank for this warming, sumptuous dessert, it’s sure to become a classic in your own home.

Sticky Toffee Pudding

Dates! Spices! Butter! And… decadent, luscious toffee cream! Easy to make and easy to eat, this warm dessert sticks to the soul.

PREP TIME: 20 MINUTES

COOK TIME: 1 HOUR

YIELD: 8 SERVINGS

INGREDIENTS

Pudding:

• 5 Medjool dates, pitted

• ⅔ cup warm water

• 7 tablespoons unsalted butter, softened

• ¾ cup light brown sugar

• 1 large egg

• 2 cups self-rising flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon pumpkin pie spice

• ⅔ cup brandy-soaked mixed candied fruit

Toffee Sauce:

• 7 tablespoons unsalted butter

• ⅔ cup light brown sugar

• 1¼ cups heavy cream

• 1 teaspoon vanilla extract

• 1 tablespoon molasses

PREPARATION

Preheat oven to 350°F.

To make the pudding, add the dates to a small bowl with ⅔ cup warm water. Let soak for 10 minutes then rough chop. Cream the butter and light brown sugar together in the bowl of a stand mixer. Add the egg and beat well. Sift in the flour, baking powder, baking soda and pumpkin pie spice, and mix well.

Add the candied fruit and dates together with their liquid, and mix until well combined.

Butter and flour a 1-quart pudding mold, add the mixture and bake for 50–60 minutes, or until a skewer inserted into the middle comes out clean.

Let cool for 10 minutes, then run a sharp knife around the edges to get the pudding out and cool on a wire rack. To make the sauce, add the butter and sugar to a pan set over a medium heat. Allow the butter to melt, then add the cream, vanilla extract and molasses and mix well. Bring to a boil, then remove from heat. Pour ⅓ of the sauce over the pudding and reserve the rest for service.

Don’t Forget...

Along with ingredients for your favorite recipe, you might need a few other things for your next get-together. Ice for drinks, extra butter for the table, something tasty for your vegan friend… Make your list and check it twice for simple, stress-free shopping!

Entertaining Essentials:

Things you may already have, but probably not enough of!

• Ice

• Non-Alcoholic Beverages

• Broth or Bouillon

• Flour

• Sugar

• Baking Soda or Baking Powder

• Kosher Salt

• Pepper

• Cinnamon

• Vanilla Extract

• Maple Syrup

• Butter

• Eggs

• Whipped Cream

• Creamer or Half and Half

• Coffee (Regular and Decaf)

Special Equipment:

Things you might not have but may need for special occasions.

• Roasting Pan (Metal or Foil)

• Meat Thermometer

• Brining Bucket

• Turkey Baster

• Twine

• Nut or Seafood Cracker

• Candy Thermometer

• Pie Server

• Logs for Fireplace

• Lighter or Matches

Special Diet Options:

For guests who have allergies or dietary restrictions.

• Gluten-Free Crackers

• Gluten-Free Stuffing

• Vegan Entrée

• Vegan Gravy

• Vegan/Gluten-Free Dessert

• Sugar-Free Dessert

• Non-Dairy Frozen Dessert

• Non-Dairy Whipped Topping

Everyday Equipment:

Common supplies that may run out when you’re not looking!

• Foil

• Plastic Wrap

• Parchment Paper

• Freezer Bags

• Paper Towels

Plan Ahead:

Things future you will thank you for!

• Easy Group Breakfasts (Quiche, Cinnamon Rolls, etc.)

• Sandwich Bread (For Making Lunch out of Leftovers)

• Antacids (For Those Who Enjoyed a Little Too Much)

• Disposable Food Storage (For Sending Food Home with Guests)

World Centric Compostable Plates & Cutlery

Don’t want to do dishes but hate unnecessary plastic or Styrofoam waste? What about a greener way to share plates of holiday cookies with your friends and neighbors? Look to World Centric , a certified B Corp! Not only do they make compostable and sustainable plates and utensils that are ALSO durable, but they also give at least a quarter (yes, 25%) of their profits to grassroots social and environmental causes around the world.

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