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And now, I’ve found the perfect holiday menu, courtesy of the Winter 2021 issue ofMagnolia Journal.
To get all of these delicious recipes for your table, read on for the full holiday menu.
Photo: Magnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTON
sweet grainy mustard
1 Tbsp.
apple cider vinegar
14 tsp.
kosher salt
12 tsp.
Magnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTON
freshly ground black pepper
4 cups whole milk
2 cups shredded Gruyere cheese (8 oz.)
114 cups coarse fresh sourdough bread crumbs
2 Tbsp.
melted butter
2 tsp.
Magnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTON
chopped fresh thyme
Charred Brussels Sprouts
PREP:10 minutesCOOK:20 minutes
212 lb.
Brussels sprouts
8 oz.
maple-cured bacon, chopped
2 Tbsp.
Magnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTON
sweet potatoes (4 lb.
total)
12 cup half-and-half
13 cup packed brown sugar
14 cup butter, melted
14 tsp.
freshly ground nutmeg
3 eggs, separated
12 tsp.
Magnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTON
flaky sea salt
23 cup granulated sugar
12 tsp.
cream of tartar
1 tsp.
Transfer prepared sweet potato mixture to a greased10-inch cast-iron skillet instead of a baking dish.
Magnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTON
Bake as directed in Step 3.
Top with marshmallow fluff and broil about 5 inches from heat 2 to 3 minutes or until golden.
Make-Ahead:Prepare recipe as directed through Step 2.
Magnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTON
Cover with foil and chill overnight.
Preheat oven to 350F.
Bake, covered, 50 to60 minutes or until hot (160F).
Christin Rose / Magnolia Journal
Continue as directed in Step 4.
Cream of Cauliflower & Parsnip Soup
PREP:15 minutesCOOK:45 minutes
112 cups chopped onions
2 Tbsp.
parsnips, peeled and chopped (3 cups)
4 cups vegetable broth
1 cup water
2 Tbsp.
lemon juice
2 tsp.
kosher salt
12 tsp.
freshly cracked black pepper
1 212- to 3-lb.
center-cut beef tenderloin roast
1 Tbsp.
finely chopped shallot, and 18 tsp.
freshly cracked black pepper in a small saucepan.
Boil gently, uncovered, about 2 minutes or until reduced by half.
Place 5 egg yolks and 2 Tbsp.
water in the top of a double boiler.
Whisk in vinegar-wine mixture.
Add 14 cup (12 stick) softened butter.
Place over gently boiling water.
Cook and whisk until butter melts and sauce begins to thicken.
Cook and stir 112 to 2 minutes or until sauce thickens.
If sauce is too thick or curdles, whisk in 1 to 2 Tbsp.
Magnolia Journal
it’s possible for you to find these recipes (plus desserts!)
in the Winter 2021 issue ofMagnolia Journal.Pick it up on newsstands now or you order onlinehere.
