Holiday Fare

2 quarts cranberry-apple juice
2 quarts cranberry juice
1 cup orange juice
1½ cups sugar
1 cup lemonade
4 cinnamon sticks
20 whole cloves
30 red-hot candies
¾ to 1 cup rum, optional

1. Combine the juices, sugar, lemonade, spices, candies, and rum, if using, in a 5-quart stockpot. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 1 hour. Remove spices.
2. Cool and refrigerate until serving time. Reheat in a microwave-safe container. Serves 12.

1 tablespoon olive oil
1 large fennel bulb, trimmed and chopped
1 cup chopped onions
4 medium garlic cloves, minced
3 cups chicken or vegetable broth
One 16-ounce can pumpkin
2 teaspoons chopped thyme leaves
Salt
2 cups chopped fresh shiitake mushrooms caps
2 ounces Parmesan

1. Heat 2 teaspoons of the olive oil in a Dutch oven over medium heat. Add the fennel and onions and cook, stirring frequently, until the vegetables are tender, about 15 minutes. Add the garlic and cook 15 seconds, stirring constantly. Remove from the heat.
2. Combine the fennel mixture, 1 cup of the chicken broth, and the pumpkin in a blender. Puree, tightly covered, until smooth, scraping down the sides occasionally with a rubber spatula.
3. Return the fennel mixture to pan and add the remaining 2 cups broth and the thyme. Cook over medium-low heat for 10 minutes, stirring frequently. Season with salt.
4. Heat a skillet over medium heat. Add the remaining 1 teaspoon of olive oil and tilt the skillet to lightly coat the bottom. Add the mushrooms caps and cook for 5 minutes, stirring frequently.
5. To serve, spoon the soup into individual bowls and sprinkle with the mushrooms. Using a vegetable peeler, shave the cheese over each serving. Serves 6.

1 bunch broccoli, broken into small florets (about 3 cups total)
1 bunch cauliflower, broken into small florets (about 3 cups total)
½ red onion, chopped
10 bacon slices, cooked and crumbled
1 cup raisins
½ cup shelled sunflower seeds
1 cup mayonnaise
½ cup sugar
2 tablespoons red wine vinegar

1. Combine the broccoli, cauliflower, onions, bacon, raisins, and sunflower seeds in a large bowl; mix gently.
2. Whisk together the mayonnaise, sugar, and vinegar in a small bowl. Refrigerate salad and dressing separately until serving time.
3. To serve, pour the dressing over the broccoli mixture; toss to mix. Serves 12 to 16.

Tips From Our Test Kitchen: For variety, try toasted pecan pieces in place of the sunflower seeds.

3 tablespoons butter
¼ cup bulk pork sausage
¼ cup minced onion
½ cup finely chopped celery
1/8 teaspoon salt
1/8 teaspoon pepper
½ cup chicken or turkey broth
1 to 1½ teaspoons poultry seasoning
1/8 teaspoon celery salt
10 slices white bread, cut into 1/2-inch cubes

1. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the sausage and cook until browned, breaking up large pieces with a spoon.
2. Add the onion, celery, salt, and pepper and cook for 2 minutes, stirring frequently. Stir in the broth, poultry seasoning, and celery salt. Remove from the heat.
3. Place the bread cubes in a large bowl. Pour the sausage mixture over the bread; mix well. Let stand for 10 to 15 minutes. Shape the mixture into 8 patties about 3 ½ inches in diameter.
4. Melt the remaining 2 tablespoons butter in the skillet over medium heat. When bubbly, add the patties, in batches if necessary, and cook until golden, about 2 minutes on each side.
Serves 4.

Tips From Our Test Kitchen: This would also be good as an entrée with steamed vegetables and a green salad.

Cake
¾ cup milk
2 teaspoons instant coffee granules
¾ cup unsweetened cocoa powder
½ cup sour cream
1¼ cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon baking powder
1 cup (2 sticks) butter, softened
1½ cups granulated sugar
3 eggs
2 teaspoons vanilla extract

Frosting
Four 1-ounce squares baking chocolate
1 2/3 cups confectioners’ sugar
¾ cup heavy cream
2 teaspoons vanilla extract
6 tablespoons butter, cut into small cubes

1. Preheat the oven to 350 degrees F. Grease three 8-inch cake pans and line the bottoms with wax paper. Grease and flour the wax paper.
2. To prepare the cake, combine the milk and coffee granules in a small saucepan. Cook over medium heat until bubbles form around the outer edges. Add the cocoa powder and whisk until well blended. Add the sour cream and whisk until smooth. Remove from the heat; cool.
3. Combine the flour, baking soda, and baking powder in a small bowl.
4. Beat the butter with a mixer at medium speed until light. Add the granulated sugar gradually and beat until light and fluffy. Add the eggs, 1 at a time, and beat until well blended. Beat in the vanilla. Reduce to low speed, gradually beat in the flour mixture alternating with the chocolate mixture, beginning and ending with the flour mixture. Beat 2 minutes at medium speed.
5. Divide the batter between the three pans, about 2 cups per pan. Bake 20 to 25 minutes, or until the top springs back when touched. Cool in the pans on wire racks for 15 minutes. Gently remove the cakes from the pans, place on wire racks and peel off the wax paper. Cool completely.
6. To prepare the frosting, combine the chocolate, confectioners’ sugar, and cream in a medium saucepan. Cook over medium heat until smooth, stirring constantly. Remove from the heat and stir in the vanilla.
7. Pour the chocolate mixture into a large bowl. Place the bowl in another bowl filled with ice water. Stir the frosting occasionally and let stand until cold and thick, about 15 minutes. Remove the bowl from the ice water bowl. Gradually add the butter to the frosting while beating with a mixer at high speed until it is stiff enough to hold its shape.
8. To assemble, place one layer on a serving plate and spread the top evenly with ¾ cup frosting. Repeat with the remaining two layers and frosting.

Serves 16

One 3- to 4-pound boneless pork loin roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried rubbed sage
One 14-ounce can red tart pitted cherries in water
1½ cups sugar
¼ cup cider vinegar
12 whole cloves
1 cinnamon stick
1/3 cup cornstarch
1 tablespoon lemon juice
1 tablespoon butter
3 to 4 drops red food coloring, optional

1. Preheat the oven to 325 degrees F.
2. Combine the salt, pepper, and sage in a small bowl; mix well. Rub the pork roast with the mixture and place in an 11 x 7-inch baking dish, fat side up. Bake, uncovered, for 1 hour and 15 minutes, until the internal temperature reaches 160 degrees F on a meat thermometer.
3. Drain the cherries, reserving the liquid. Add enough water to the cherry liquid to measure ¾ cup. Pour ½ cup of the liquid into a medium saucepan. Add the sugar, vinegar, cloves, and cinnamon. Bring to a boil, reduce the heat, and simmer, uncovered, 10 minutes. Remove the cloves and cinnamon and discard.
4. Combine the cornstarch with the reserved ¼ cup liquid and stir until the cornstarch has dissolved completely. Using a whisk, stir the cornstarch mixture into the hot cherry liquid. Bring to a boil and cook 2 minutes, stirring constantly. Stir in the lemon juice, butter, cherries, and food coloring, if desired. Cook 1 minute longer to heat thoroughly.
Place pork on cutting board and let stand 15 minutes before slicing. Serve with the cherry sauce.

Serves 8 to 10.

Tips From Our Test Kitchen: For a sweet/tart sauce, use less sugar.