(WJBK) - These recipes for Christmas dinner come courtesy of Bill Stoutenburg and Ken McClure from Kroger.
Shallot Parsley Butter Mashed Potatoes
4 TBSP softened butter
2 TBSP finely chopped shallots
1 TBSP minced fresh parsley
6 ½ cups peeled and diced Yukon gold potatoes
2 cloves garlic- halved
½ C milk
¼ cup sour cream
¾ tsp salt
¼ tsp pepper
Bring potatoes and garlic to boil in salted water, cook until fork tender, drain
In saute pan- melt butter and saute shallots until tender and transparent.
Mash potatoes with potato masher or hand mixer.
Add milk, sour cream, salt and pepper- mix well
Add butter with shallots and parsley
Brussel Sprouts with Bacon and Bourbon Glaze
1 lb Brussel sprouts
1/3 C bourbon
1/3 C maple syrup
¾ tsp garlic powder
2 dashes cayenne powder
¼ tsp salt
6 slices thick cut bacon
Pre-heat over to 350 degrees
Spray sheet pan with cooking spray
Clean Brussel sprouts and cut in half- drain well once rinsed
In bowl - combine bourbon, maple syrup, garlic powder, cayenne and salt. Put dried Brussel sprouts in bowl and toss until coated. Place coated brussel sprouts in a single layer on prepared sheet pan. Place in oven. While brussel sprouts are baking cook bacon in fry pan until crisp, drain and crumble. After Brussel sprouts have been baking for 20 minutes remove from oven turn them over with spatula, sprinkle with bacon and put back in oven for another 5 -1 0 minutes. Remove from over and serve immediately.
Winter Salad with Toasted Pecans, Blue Cheese and Champagne Dressing
1 lb. mixed greens
½ Cup dried cranberries
½ Cup toasted pecans
½ Cup crumbles blue cheese
3 tsp Dijon mustard
¾ C Grapeseed Oil
¼ Cup +1Tbsp Champagne Vinegar
¼ tsp salt
1/8 tsp black pepper
In dry fry pan place pecan halves over medium heat and toast for approximately 3 minutes or until they start to brown and the oils come out of them. Remove from heat.
In bowl mix Dijon, grapeseed oil, champagne vinegar, salt & pepper.
Toss salad with pecans, cranberries and blue cheese. Toss with dressing and serve
Herbed Butter for rolls
½ pound (2 sticks) butter at room temperature
¼ tsp minced garli
1 TBSP minced shallot
1 tsp minced dill
1TBSP minced parsley
1 tsp fresh lemon juice
1 tsp kosher salt
¼ tsp ground pepper
Combine ingredients in bowl and mix with hand mixer until blended but DO NOT WHIP. Place in ramekins and serve.
Wine to serve with Prime Rib
1000 Stories Zinfandel