Photo: Magnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTON
Whenever I’m looking for new ideas for the home or kitchen, I can always rely on Joanna Gaines. Fromcopying her cozy look in the hometo recreating recipes like cinnamon roll pancakes andfluffy biscuits, Gaines is an endless source of inspiration. And now, I’ve found the perfect holiday menu, courtesy of the Winter 2021 issue ofMagnolia Journal.The menu kicks off with a twist on the traditional soup and salad combination with a fun Deconstructed Waldorf Salad and a luscious Cream of Cauliflower & Parsnip Soup. Classic sides like Charred Brussels Sprouts and Torched Sweet Potato Casserole with marshmallow topping accompany the main event, Jalapeño-Marinated Beef Tender with Red Wine Béarnaise.To get all of these delicious recipes for your table, read on for the full holiday menu.You can pick up a copy of the Winter 2021 issue ofMagnolia Journalon newsstands, or you can order onlinehere.
Whenever I’m looking for new ideas for the home or kitchen, I can always rely on Joanna Gaines. Fromcopying her cozy look in the hometo recreating recipes like cinnamon roll pancakes andfluffy biscuits, Gaines is an endless source of inspiration. And now, I’ve found the perfect holiday menu, courtesy of the Winter 2021 issue ofMagnolia Journal.
The menu kicks off with a twist on the traditional soup and salad combination with a fun Deconstructed Waldorf Salad and a luscious Cream of Cauliflower & Parsnip Soup. Classic sides like Charred Brussels Sprouts and Torched Sweet Potato Casserole with marshmallow topping accompany the main event, Jalapeño-Marinated Beef Tender with Red Wine Béarnaise.
To get all of these delicious recipes for your table, read on for the full holiday menu.
You can pick up a copy of the Winter 2021 issue ofMagnolia Journalon newsstands, or you can order onlinehere.
01of 07Deconstructed Waldorf SaladMagnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTONSTART TO FINISH:20 minutesServes 8½ cup mayonnaise½cup buttermilk¼ cup finely chopped celery2 Tbsp. sweet grainy mustard1 Tbsp. apple cider vinegar¼ tsp. freshly ground black pepper2 heads butter lettuce (Bibb or butterhead), broken apart or cut into quarters2 pears, halved, cored, and sliced2 apples, halved, cored, and sliced8 small bunches red or green grapes24 walnut halves or ¾ cup walnut pieces, toasted½ cup pomegranate seedsFor dressing, stir together the first six ingredients (through pepper) in a small bowl. If desired, garnish with celery leaves.Assemble the bowl of dressing and the remaining ingredients on a large platter or board.
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Deconstructed Waldorf Salad
Magnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTON
START TO FINISH:20 minutes
Serves 8
½ cup mayonnaise
½cup buttermilk
¼ cup finely chopped celery
2 Tbsp. sweet grainy mustard
1 Tbsp. apple cider vinegar
¼ tsp. freshly ground black pepper
2 heads butter lettuce (Bibb or butterhead), broken apart or cut into quarters
2 pears, halved, cored, and sliced
2 apples, halved, cored, and sliced
8 small bunches red or green grapes
24 walnut halves or ¾ cup walnut pieces, toasted
½ cup pomegranate seeds
02of 07Broccoli & Cauliflower GratinMagnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTONPREP:25 minutesBAKE:35 minutesServes 106 cups cauliflower florets6 cups broccoli florets⅓ cup butter¼ cup finely chopped shallots⅓ cup all-purpose flour½ tsp. kosher salt½ tsp. freshly ground black pepper4 cups whole milk2 cups shredded Gruyère cheese (8 oz.)1¼ cups coarse fresh sourdough bread crumbs2 Tbsp. melted butter2 tsp. chopped fresh thymePreheat oven to 350°F. Bring a large pot of salted water to boiling. Add cauliflower; cook 5 minutes, adding broccoli the last 2 minutes. Drain well.Meanwhile, for cheese sauce, melt ⅓ cup butter in a large saucepan over medium. Add shallots; cook and stir until tender. Whisk in flour, salt, andpepper; cook and stir 1 minute. Gradually add milk while whisking. Cook and stir 5 to 7 minutes or until thickened and bubbly. Whisk in 1 cup of the cheese until melted and smooth.Spread cauliflower and broccoli in a 3-qt. baking dish. Pour cheese sauce over top. Sprinkle with the remaining 1 cup cheese. Stir together breadcrumbs, melted butter, and thyme in a small bowl. Sprinkle over top of casserole.Bake, uncovered, 35 to 40 minutes or until golden brown and bubbly.
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Broccoli & Cauliflower Gratin
PREP:25 minutesBAKE:35 minutes
Serves 10
6 cups cauliflower florets
6 cups broccoli florets
⅓ cup butter
¼ cup finely chopped shallots
⅓ cup all-purpose flour
½ tsp. kosher salt
½ tsp. freshly ground black pepper
4 cups whole milk
2 cups shredded Gruyère cheese (8 oz.)
1¼ cups coarse fresh sourdough bread crumbs
2 Tbsp. melted butter
2 tsp. chopped fresh thyme
03of 07Charred Brussels SproutsMagnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTONPREP:10 minutesCOOK:20 minutesServes 82½ lb. Brussels sprouts8 oz. maple-cured bacon, chopped2 Tbsp. butter2 Tbsp. bourbon1 Tbsp. pure maple syrupKosher salt and freshly ground black pepperTrim stems and remove outer leaves from Brussels sprouts; wash. Halve any large Brussels sprouts. Cook Brussels sprouts, uncovered, in a large pot of boiling salted water 3 minutes; drain well. Pat dry with paper towels.Cook bacon in a 12-inch heavy skillet over medium until crisp. Use a slotted spoon to transfer to paper towels to drain. Reserve 2 Tbsp. bacon drippings in skillet. Add 1 Tbsp. of the butter; melt over medium-high. Arrange half of the Brussels sprouts in skillet, placing cut sides down if halved. Cook, uncovered, 4 to 6 minutes or until Brussels sprouts are well browned. Remove sprouts from pan. Repeat with remaining butter andBrussels sprouts. Return all Brussels sprouts to skillet along with bourbon and maple syrup. Toss to coat. Season to taste with salt and pepper. Serve topped with bacon.
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Charred Brussels Sprouts
PREP:10 minutesCOOK:20 minutes
2½ lb. Brussels sprouts
8 oz. maple-cured bacon, chopped
2 Tbsp. butter
2 Tbsp. bourbon
1 Tbsp. pure maple syrup
Kosher salt and freshly ground black pepper
04of 07Torched Sweet Potato CasseroleMagnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTONPREP:25 minutesBAKE:1 hour 10 minutesServes 88 8-oz. sweet potatoes (4 lb. total)½ cup half-and-half⅓ cup packed brown sugar¼ cup butter, melted½ tsp. kosher salt¼ tsp. freshly ground nutmeg3 eggs, separated½ tsp. flaky sea salt⅔ cup granulated sugar½ tsp. cream of tartar1 tsp. vanillaPreheat oven to 425°F. Scrub potatoes well with a brush; pat dry. Prick potatoes with a fork and place on a foil-lined pan. Bake 45 to 60 minutes or until tender. Let cool until easy to handle.Reduce heat to 350°F. Grease a 2-qt. baking dish. Cut potatoes in half and scoop out flesh into a medium bowl. Lightly mash potatoes; stir in the next five ingredients (through nutmeg). Lightly beat egg yolks and stir into potatoes. Transfer sweet potato mixture to the prepared baking dish.Bake, uncovered, 25 to 30 minutes or until hot (160°F). Remove from oven and sprinkle with flaky sea salt.Meanwhile, for marshmallow fluff, place egg whites, granulated sugar, and cream of tartar in the top of a double boiler over 2 inches simmering water. Whisk 3 to 4 minutes or until sugar is dissolved and mixture is heated to 160°F. Remove from heat; add vanilla. Beat with a mixer on medium to high about 5 minutes or until stiff, glossy peaks form. Spread over hot sweet potatoes. Using a kitchen torch, brown marshmallow fluff.Tip:If you don’t own a kitchen torch, the casserole can be “torched” under the broiler. Transfer prepared sweet potato mixture to a greased10-inch cast-iron skillet instead of a baking dish. 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. Cover with foil and chill overnight. Preheat oven to 350°F. Bake, covered, 50 to60 minutes or until hot (160°F). Continue as directed in Step 4. Marshmallow fluff may also be prepared in advance and stored in an airtight container in the refrigerator up to 24 hours.
04of 07
Torched Sweet Potato Casserole
PREP:25 minutesBAKE:1 hour 10 minutes
8 8-oz. sweet potatoes (4 lb. total)
½ cup half-and-half
⅓ cup packed brown sugar
¼ cup butter, melted
¼ tsp. freshly ground nutmeg
3 eggs, separated
½ tsp. flaky sea salt
⅔ cup granulated sugar
½ tsp. cream of tartar
1 tsp. vanilla
Tip:If you don’t own a kitchen torch, the casserole can be “torched” under the broiler. Transfer prepared sweet potato mixture to a greased10-inch cast-iron skillet instead of a baking dish. 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. Cover with foil and chill overnight. Preheat oven to 350°F. Bake, covered, 50 to60 minutes or until hot (160°F). Continue as directed in Step 4. Marshmallow fluff may also be prepared in advance and stored in an airtight container in the refrigerator up to 24 hours.
05of 07Cream of Cauliflower & Parsnip SoupMagnolia Journal / Photography / CARSON DOWNING, Styling / CHARLES WORTHINGTONPREP:15 minutesCOOK:45 minutesServes 81½ cups chopped onions2 Tbsp. olive oil2 cloves garlic, minced1 large head cauliflower, trimmed and cut into small pieces (7 cups)1 lb. parsnips, peeled and chopped (3 cups)4 cups vegetable broth1 cup water2 Tbsp. lemon juice2 tsp. herbes de Provence, crushed2 Tbsp. butter1½ cups roughly crumbled sourdough bread½ cup half-and-halfKosher salt and freshly ground black pepperExtra virgin olive oil, truffle oil, or chili oilCook onions in the 2 Tbsp. olive oil in a large pot over medium about 10 minutes or until tender, stirring occasionally. Add garlic; cook and stir 1minute.Add the next six ingredients (through herbes de Provence). Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until cauliflower and parsnips are tender.Meanwhile, melt butter in an 8-inch skillet over medium. Add bread; cook 5 minutes or until golden and crisp, stirring occasionally.Using an immersion blender, blend soup in pot until very smooth. (Or cool slightly and puree in batches in a blender. Return to pot.) Stir in half-and-half; heat through. Season to taste with salt and pepper. Top soup servings with toasted bread, a drizzle of extra virgin olive oil, and additional pepper.
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Cream of Cauliflower & Parsnip Soup
PREP:15 minutesCOOK:45 minutes
1½ cups chopped onions
2 Tbsp. olive oil
2 cloves garlic, minced
1 large head cauliflower, trimmed and cut into small pieces (7 cups)
1 lb. parsnips, peeled and chopped (3 cups)
4 cups vegetable broth
1 cup water
2 Tbsp. lemon juice
2 tsp. herbes de Provence, crushed
1½ cups roughly crumbled sourdough bread
Extra virgin olive oil, truffle oil, or chili oil
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Jalapeño-Marinated Beef Tender with Red Wine Béarnaise
PREP:30 minutesMARINATE:4 hoursBAKE:50 minutesSTAND:15 minutes
1 fresh jalapeño chile
1 cup fresh flat-leaf parsley leaves
⅓ cup olive oil
⅓ cup red wine vinegar
2 cloves garlic
1 tsp. kosher salt
½ tsp. freshly cracked black pepper
1 2½- to 3-lb. center-cut beef tenderloin roast
1 Tbsp. olive oil
Red Wine Béarnaise (see below)
Crushed pink peppercorns (optional)
07of 07Magnolia JournalChristin Rose / Magnolia JournalYou can find these recipes (plus desserts!) in the Winter 2021 issue ofMagnolia Journal.Pick it up on newsstands now or you order onlinehere.
07of 07
Magnolia Journal
Christin Rose / Magnolia Journal
You can find these recipes (plus desserts!) in the Winter 2021 issue ofMagnolia Journal.Pick it up on newsstands now or you order onlinehere.
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