Christmas

Baked Turkey & Cranberry Sliders with Browned Sage Butter

‘Tis the season to pour melted butter on *&^#! –Me.

Festive and classy. That Jason is one lucky guy.

Baked Turkey & Cranberry Sliders with Browned Sage Butter

I did mean it when I said that the internet will always have room for one more baked slider recipe. And I did mean it when I said that this was the season to pour melted butter on [mommy word].

Of course, I mostly said that because I have two more slider recipes hanging out in my drafts folder. And I mostly said [mommy word] because that’s just who I am when my 3 year old isn’t around to hear it and then put me in time-out.

You have never seen a power trip like a 3 year old with that kind of power.

But back to those sliders.

Baked Turkey & Cranberry Sliders with Browned Sage Butter

These buttery bites of magical cookery are the best thing to happen to holiday flavors since… Maybe I’m stretching, here. But, they do come slathered with a spoonful of Bacon & Cranberry Chutney and topped with browned butter with cripsy, salty bites of prosciutto and crunchy slivers of sage leaves.

And then they’re baked until the cheese gets all melty and starts oozing out the sides. Is it an appetizer? Dinner? Breakfast? Something to grab on one of those “just because” trips through the kitchen?

Absolutely.

Baked Turkey & Cranberry Sliders

Repurpose holiday leftovers into a baked turkey slider topped with browned sage butter.

Ingredients

  • For the sliders:
  • 24 dinner rolls (Hawaiian or homemade)
  • 24 slices of turkey
  • 6 slices of provolone (or other cheese), quartered
  • Cranberry & Bacon Chutney (or leftover cranberry sauce)
  • For the topping:
  • 4 Tbsp butter
  • 4 slices of prosciutto
  • 4 large sage leaves, thinly sliced

Instructions

  1. Preheat the oven to 375 and line a large baking pan with foil.
  2. In a small sauce pan over medium heat, melt the butter and cook until browned, frequently scraping the bottom of the pan with a rubber spatula.
  3. Remove from heat and add the prosciutto and sage, swirling to mix.
  4. Slice the rolls in half horizontally (if you break the rolls into 2 halves of 6, you can do this with 4 cuts and not squish the bread).
  5. To build the sliders, top the bottom roll with a slice of turkey (folded to fit), a quartered piece of cheese, a spoonful of the chutney, and the top roll.
  6. Place rolls close enough on the pan that they're nearly touching.
  7. After all rolls are assembled, brush butter sauce onto the rolls and spoon the prosciutto and sage leaves over top.
  8. Bake for ~15 minutes and serve hot. Or warm.

Notes

Yields: 24 sliders

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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Roasted Cauliflower with Sage Browned Butter and Prosciutto

Let me tell you about the Thanksgiving Side Dish That Wasn’t.

No matter how many times you’ve hosted or cooked for 279 people at your house for a party or a holiday dinner, you aren’t immune from forgetting something. Realizing that the bag of ice you bought is now nothing more than a puddle underneath the shopping cart in the HEB parking lot is always my favorite.

Or the 2 boxes of cream cheese that slipped out of the bag and under the passenger seat when you had to slam on your brakes to avoid fusing your car with the car of a clueless driver because – SERIOUSLY, THE WET STUFF IS RAIN AND IT DOES SOMETIMES FALL FROM THE SKY IN TEXAS.

Roasted Cauliflower with Sage Browned Butter and Prosciutto

This year, that something was the cauliflower.

It was going to be slow-roasted in the oven until the bottoms caramelized and the very tips of the florets turned brown and crunchy. It was going to be tossed in a straight-from-heaven browned butter cooked with fresh sage – ’tis the Season, SAGE IN EVERYTHING! – and thin strips of prosciutto. It was going to be topped with some fresh grated Parmesan before passed around the table.

And every bite topped with those crispy bits of sage leaves and prosciutto was going to be met with oohs and aahs and mmms and rmgphrmnhgphs.

Roasted Cauliflower with Sage Browned Butter and Prosciutto

Instead, the cauliflower was left in the barren vegetable drawer in the fridge. Which worked out fabulously because when we got back from Thanksgiving #2 in northeast Texas, it was the only food left in the house.

The Thanksgiving Side Dish That Wasn’t turned into The More For Us Sunday Dinner.

Roasted Cauliflower with Sage Brown Butter & Prosciutto

Toss roasted, caramelized cauliflower with browned butter flavored with fresh sage and prosciutto for a quick but impressive veggie side dish.

Ingredients

  • Olive oil
  • 2 heads cauliflower, cut into small florets
  • Salt
  • Pepper
  • 4 Tbsp butter
  • 4 sage leaves, thinly sliced
  • 4 slices prosciutto, thinly sliced
  • Grated Parmesan, for serving

Instructions

  1. Preheat oven to 400.
  2. Lightly grease 2 large baking pans with olive oil and divide the cauliflower between pans, spreading out into a single layer (or just bake half at a time, if you're short a baking sheet).
  3. Lightly brush or spray with olive oil and roast for 30 minutes, until nicely browned.
  4. In a small sauce pan, heat the butter over medium heat until it begins to brown.
  5. Scrape the browned bits off the bottom of the pan, add the sage leaves and prosciutto.
  6. The mixture will bubble up - swirl, remove from heat, and let sit for 2-3 minutes.
  7. Transfer the cauliflower to a large serving platter - or onto a single baking sheet - and drizzle with the sage butter. Toss to coat.
  8. Season with additional salt and pepper and serve topped with grated parmesan.

Notes

Yields: Servings vary - it will go fast!

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Orange and Cranberry Curd Squares

This truly is the most wonderful time of the year.

After our Fairy Mermaid Princess (Princess Mermaid Fairy?) waved goodbye to the last of the trick or treaters, we turned off the lights and gave The Little her choice of Hocus Pocus or Charlie Brown to help wind down from the excitement of the night. Because nothing blows a 3 year old’s mind more than seeing other kids dressed in a costume.

Momma, look! That boy has a face on top of his other face!

She, who ended up sleeping in her Mermaid Fair Princess tutu-dress thingy – again – chose Charlie Brown… Christmas. So here we are, on November 1st with the first holiday dessert of the year already half gone.

Orange and Cranberry Curd Squares

In my defense, we didn’t have a single piece of Halloween candy left over. So we went with the next best thing for breakfast today: Orange & Cranberry Curd Squares.

You might recognize the recipe from its cousin post, Grapefruit Curd Squares. Because next to a margarita, those bars are still the greatest things to happen to a grapefruit.

And these bars aren’t that far from being the greatest things to ever happen to cranberries. Or cranberry juice, I should say.

Orange and Cranberry Curd Squares

Pies will get their moment to shine but for now, we’re perfectly happy ushering in the holiday season with a batch of beautiful citrusy & tart cranberry bars.

Plus, it’s far harder to pass off a piece of pie as breakfast.

Orange-Cranberry Curd Squares

A citrusy shortbread cookie topped with a beautiful red cranberry curd.

Ingredients

  • For the cookie base:
  • 1 cup flour
  • 1/2 tsp salt
  • 1/4 cup sugar
  • Zest from 2 small oranges, divided (and fruit reserved for juicing later... or just eating)
  • 1 stick (1/2 cup) butter, cold and cut into 8 pieces
  • For the cranberry curd:
  • 2 Tbsp flour
  • 1/2 cup sugar
  • Pinch of salt
  • 1/2 cup cranberry juice*
  • 3 eggs
  • 3 Tbsp yogurt or sour cream
  • Powdered sugar, for serving
  • 1-2 drops red gel coloring (optional)
  • *We're talking about the pure, unadulterated 100% "why did I wear white today" cranberry juice, brands like RW Knudsen. Not the juice cocktail kind with pear and apple juice.

Instructions

  1. Preheat oven to 350.
  2. Spray an 8x8 baking pan with non-stick spray.
  3. Add flour, salt, sugar, 2/3 of the orange zest, and butter pieces to the small bowl of your food processor and process for ~1 minute, until the butter has been completely distributed into the dry ingredients and there are no traces of powder left. (You can do this by hand, it will just take a few minutes longer - just smash the sugar with the orange zest first to better distribute the orange flavor.)
  4. Spread mixture evenly into the prepared baking pan and press down firmly.
  5. Bake for 20 minutes, until the edges brown.
  6. Let cool for 20 minutes.
  7. Whisk together the flour, sugar, and salt in a medium mixing bowl.
  8. Whisk in the remaining orange zest, cranberry juice, eggs, and yogurt until thoroughly combined and lump-free.
  9. Not overall thrilled with the color of the mixture? Consider adding just a drop or two of red gel coloring. Happy now? Great, let's move on.
  10. Pour over cookie crust and bake for 20-25 minutes, until just set - the center should jiggle but not be fluid when you gently shake the pan.
  11. Let cool in pan for 30 minutes and then run the tip of a knife around the edges of the pan to loosen.
  12. Allow to cool completely before cutting into 12 squares and serving dusted with powdered sugar.
  13. Leftovers will keep a few days covered, at room temp or in the fridge.
  14. Fabulous eaten cold and called breakfast. Not that I'd know.

Notes

Yields: 12 servings

Adapted from Williams-Sonoma's Lemon Curd Squares

Estimated time: 2 hours

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