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Holiday Recipes

Mouthwatering favorites from our table to yours

Article by Staff Writer

Photography by Provided

Originally published in Cypress Lifestyle

Espresso Martini

  • 2 oz. vodka

  • 1 oz. coffee liquor

  • 1 oz. espresso (or cold brew coffee concentrate)

  • 1/2 oz. simple syrup

  • Coffee beans, for garnish (optional)

  1. In cocktail shaker, ½  full of ice, combine vodka, coffee liquor, espresso and simple syrup. Shake well, until foam develops on the surface.

  2. Pour into a chilled martini glass and top with 1-2 coffee beans to garnish, if desired. 


 

Bacon-Wrapped Filets with Cowboy Butter

  • 5 tbsp. salted butter, softened

  • 1 tbsp. chopped fresh parsley

  • 1 tbsp. chopped fresh chives

  • 1/2 tsp. grated lemon zest, plus 1 teaspoon lemon juice

  • 1 tsp. dijon mustard

  • 2 8- to 10-ounce beef filet steaks (about 2 inches thick)

  • Kosher salt and black pepper, to taste

  • 2 slices bacon

  • 1 tbsp. olive oil

  1. Preheat the oven to 450˚

  2. Using a fork, mash 4 tablespoons butter with the parsley, chives, lemon zest, lemon juice and mustard in a small bowl. Scoop butter mixture onto sheet of plastic wrap. Wrap and form into a 3-inch log. Refrigerate until firm, about 30 minutes.

  3. Generously season the steaks on both sides with salt and pepper. Wrap each steak around the edge with a slice of bacon and secure with a toothpick.

  4. Heat the olive oil and remaining tablespoon of butter in medium cast-iron skillet over medium-high heat. When butter melts, add the steaks to the skillet and sear until golden brown, about 1 minute per side.

  5. Transfer the skillet to the oven and cook for 7-10 minutes for medium rare. Let rest 5 minutes before serving. Serve with slices of cowboy butter on top.



 

Cranberry Brie Bites

  • 1 sheet frozen puff pastry, from 1, 17oz box

  • Nonstick cooking spray

  • 4 oz. brie cheese

  • 1/2 c. cranberry sauce, homemade or canned

  • 3 tbsp. raw shelled pistachios, chopped

  • Flaky sea salt and ground black pepper, optional


 

  1. Preheat the oven to 400°F.

  2. Thaw puff pastry according to package directions.

  3. Spray 24-well mini muffin pan with non-stick cooking spray. 

  4. Place the brie in the freezer for 20 minutes to firm.

  5. On a well floured surface, roll the sheet of puff pastry into rectangle. Cut the pastry into 4 strips, lengthwise. Then, cut crosswise into 6 strips, creating 24 squares. Press the pastry squares into muffin pan, letting the excess stick up over the edges. 

  6. Cut the firm brie into (½-inch) slices. Placing one in each pastry square. Top  with cranberry sauce and pistachios. 

  7. Bake for 15 minutes, until puff pastry is golden brown and cheese is bubbly. 


 

Sweet Potato Casserole

Filling:

  • 3 1/2 lb. sweet potatoes

  • 1 stick butter, melted, plus more to grease the casserole dish

  • 1/2 c. heavy cream

  • 1/3 c. light brown sugar

  • 3 large eggs

  • 1 1/4 tsp. salt

  • 1 1/2 tsp. cinnamon

  • 3/4 tsp. smoked paprika

  • 1/4 tsp. cayenne pepper (optional)

Topping:

  • 1/2 c. all-purpose flour

  • 1/2 c. light brown sugar

  • 1/2 tsp. cinnamon

  • 1/4 tsp. salt

  • 1 c. chopped pecan

  • 1/4 c. butter, melted 

  • 2 c. mini marshmallows



 

  1. Filling: Preheat the oven to 425°F. Line a baking sheet with foil.

  2. Place the sweet potatoes on the foil, pierce the tops 2-3 times with a fork. Loosely cover with foil. Roast until soft, (50-60 minutes). Uncover and let cool, and then peel.

  3. In a large bowl, combine the sweet potatoes, butter, cream, light brown sugar, eggs, salt, cinnamon, smoked paprika and cayenne. Mash to desired texture. 

  4. Reduce the oven temperature to 375°F. Place the sweet potato filling in a casserole dish, smoothing the top.

  5. Topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add the pecans and butter and mix until clumpy. Sprinkle 1 cup of marshmallows over the potato filling.  Then top with all of the streusel. Bake 25 minutes. Remove from the oven and top with remaining cup of marshmallows. Return to the oven for 10-15 minutes until marshmallows on top are golden brown, and the middle is hot. 

Maple Bacon Brussel Sprouts

  • 8 slices thick-cut bacon, chopped

  • 2 lb. Brussels sprouts

  • 1 tsp. kosher salt

  • 1/8 tsp. ground cayenne pepper, plus more to taste

  • 1/2 c. dried, unsweetened cranberries

  • 1/4 c. apple juice

  • 1/4 c. maple syrup

  1.  In a large cast-iron skillet, cook the bacon oven medium-high funtil crispy. Remove from the skillet and let drain on a paper towel.

  2. Add Brussels sprouts to the skillet, stirring well to coat with bacon grease. Reduce heat to medium, cook without stirring for 6 minutes, until the sprouts start to caramelize. Stir in salt and red pepper and cook for additional 6 - 8 minutes or until Brussel sprouts are tender.

  3. Stir in the cranberries, apple juice, and maple syrup. Cook for 3 minutes, stirring to coat the Brussels sprouts. Add the cooked bacon and serve immediately.

Recipes Courtesy of ThePioneerWoman.com