BY MARIANNE WILLIAMS
True story: Pork and apples can be gussied up for a crowd-pleasing holiday main.
ACTIVE TIME 1 HOUR, 10 MINUTES
TOTAL TIME 13 HOURS, 55 MINUTES
SERVES 8
1 1/2 tsp. freshly ground black pepper
1 1/2 tsp. ground fennel seeds
1 tsp. garlic powder
1 Tbsp. plus 1 tsp. kosher salt, divided
1 31/2-lb. center-cut pork loin roast, trimmed
2 Tbsp. pure maple syrup
1 1/2 tsp. Dijon mustard
3/4 cup apple brandy (such as Calvados), divided
4 Tbsp. olive oil, divided
3 parsnips, peeled and cut diagonally into 2-in. pieces (about 21/2 cups)
2 Honeycrisp apples, cut into 1/2-in.-thick slices
3/4 cup chicken stock, divided
5 sprigs thyme, plus more for topping
1/4 cup (1/2 stick) unsalted butter, cubed, divided
1 Tbsp. apple cider vinegar
MIX together pepper, fennel seeds, garlic powder, and 1 tablespoon salt in a small bowl.
PAT pork dry with paper towels. Place pork on a wire rack set inside a rimmed baking sheet and sprinkle with salt mixture. If desired, tie 3 or 4 pieces of kitchen twine crosswise around pork to tighten and secure shape. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. Remove pork from refrigerator 45 minutes before cooking.
PREHEAT oven to 450°F. Whisk syrup, mustard, 1/4 cup brandy, and 1/4 teaspoon salt in a bowl.
HEAT 2 tablespoons oil in a large cast-iron or other oven-safe skillet over medium high. Add pork; cook, undisturbed, until browned on bottom, 4 to 5 minutes. Turn pork and repeat, continuing to cook until browned on all sides, about 12 more minutes total. Carefully turn pork to sear ends until browned, about 30 seconds per side. Add parsnips and apples around pork. Pour 1/2 cup stock and remaining 1/2 cup brandy around parsnips, apples, and pork. Scatter thyme sprigs, half of butter, and 1/4 teaspoon salt over parsnips and apples. Brush pork with half of syrup mixture.
ROAST pork until a meat thermometer inserted in thickest part reads 130°F (temperature will continue to rise as pork rests), about 35 minutes. Halfway through cooking time, brush pork with remaining syrup mixture and gently stir parsnips and apples.
TRANSFER pork to a cutting board or platter and let rest for 15 minutes. Add vinegar, remaining butter, and remaining 1/2 teaspoon salt to parsnips and apples in skillet. Swirl skillet and stir until sauce is emulsified and smooth, about 1 minute. Slice pork into 1/4-to-1/2-inch-thick slices. Serve with parsnips, apples, and sauce. Top with thyme sprigs.
Ham and turkey may be traditional at Christmas dinner, but pork loin is just as dramatic and delicious. Plus, it cooks faster
While oyster or maitake mushrooms make this dish extra fancy, creminis work too.
ACTIVE TIME 30 MINUTES
TOTAL TIME 1 HOUR, 45 MINUTES
2 medium bulbs fennel, cored and sliced (about 1/2 in. thick)
3 Tbsp. olive oil, divided
1 1/2 tsp. kosher salt, divided
2 oz. Parmesan cheese, grated (about 1/2 cup), divided
8 oz. sliced mushrooms
2 leeks (white and light green parts only), halved and thinly sliced
4 oz. Gruyère cheese, shredded (about 1 cup), divided
1 1/4 cups heavy cream 1 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
2 Tbsp. crispy fried onions (such as French’s)
1 Tbsp. sliced chives
PREHEAT oven to 450°F. Place fennel in a 21/2-quart baking dish. Toss with 1 tablespoon oil and 1/2 teaspoon salt. Sprinkle with 1/4 cup Parmesan. Roast until tender, about 20 minutes.
MEANWHILE, heat remaining 2 tablespoons oil in a large skillet over medium-high. Add mushrooms; cook, undisturbed, until browned on bottom, about 4 minutes. Stir and cook until golden brown on all sides, about 3 minutes. Add leeks; cook, stirring occasionally, until slightly softened, about 5 minutes. Season with 1/2 teaspoon salt.
TOP fennel with 1/2 cup Gruyère. Add mushrooms and leeks to fennel; toss to combine. Whisk cream, mustard, pepper, nutmeg, and remaining 1/2 teaspoon salt in a small bowl. Pour over vegetables in baking dish. Top with remaining 1/2 cup Gruyère and 1/4 cup Parmesan. Cover with aluminum foil and bake until vegetables are tender and cream is bubbling, about 45 minutes.
REMOVE foil from baking dish. Continue to bake until cheeses are golden brown, 12 to 15 minutes. Let rest for 15 minutes. Top with fried onions and chives.
Swap in regular broccoli if you prefer. They’re both aces!
ACTIVE TIME 20 MINUTES
TOTAL TIME 20 MINUTES
1/4 cup chopped almonds (preferably smoked)
2 Tbsp. chopped fresh flat-leaf parsley
1 tsp. lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
1/2 tsp. crushed red pepper
4 Tbsp. olive oil, divided 1 large shallot, thinly sliced
4 cloves garlic, thinly sliced (1 Tbsp.)
1 tsp. kosher salt, divided
2 lb. Broccolini, trimmed
MIX almonds, parsley, lemon zest, and crushed red pepper in a small bowl.
HEAT 2 tablespoons oil in a large skillet over medium. Add shallot, garlic, and 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Add Broccolini, remaining 2 tablespoons oil, and remaining 3/4 teaspoon salt; turn to coat Broccolini in oil. Add 1/2 cup water.
COVER skillet and cook until Broccolini is crisp-tender, about 4 minutes. Uncover and continue to cook until liquid has evaporated, about 1 minute.
ADD lemon juice. Transfer to a serving dish and top with almond mixture
This luscious dessert is pure holiday magic.
ACTIVE TIME 50 MINUTES
TOTAL TIME 6 HOURS, 50 MINUTES
11/2 cups (about 7 oz.) finely crushed gingersnap cookies
6 Tbsp. unsalted butter, melted, divided, plus more for greasing pan
3/4 cup plus
2 1/2 Tbsp. granulated sugar, divided
1 tsp. kosher salt, divided 3 8-oz. pkg. cream cheese, at room temperature
3 large eggs, at room temperature
2/3 cup sour cream
7 oz. white chocolate, melted and cooled to room temperature, plus more, unmelted, for topping (optional)
1 Tbsp. plus 2 tsp. cornstarch, divided
1 1/2 cups pomegranate juice
2 tsp. lime zest plus 1/2 tsp. fresh juice (from 1 lime)
1/4 cup pomegranate arils
2 Tbsp. roasted, salted pistachios, roughly chopped
PREHEAT oven to 350°F with a rack in center position. Wrap bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; lightly grease pan with butter.
STIR together crushed cookies, 5 tablespoons melted butter, 1 tablespoon sugar, and 1/4 teaspoon salt in a medium bowl. Press evenly into bottom and 1 inch up sides of prepared pan.
BAKE crust until dark brown and fragrant, about 12 minutes. Let pan cool on a wire rack while you make filling.
REDUCE oven temperature to 325°F. Combine cream cheese and 3/4 cup sugar in a large bowl. Beat with an electric mixer until very smooth. With mixer on low speed, add eggs, 1 at a time, beating until just incorporated. Add sour cream, melted chocolate, 1 tablespoon cornstarch, and 1/2 teaspoon salt. Beat on low speed until combined. Pour filling into crust and smooth top. Place pan on a rimmed baking sheet.
BAKE until sides are set but center is still slightly jiggly, 50 to 60 minutes. Let cheesecake cool completely on a wire rack, about 1 hour. Refrigerate, covered, for at least 4 hours and up to 12 hours.
WHILE cheesecake chills, stir together 2 teaspoons water and remaining 2 teaspoons cornstarch in a small bowl. Bring pomegranate juice and remaining 11/2 tablespoons sugar to a boil over medium-high in a small saucepan. Boil, stirring occasionally, until reduced to about 1/2 cup, about 15 minutes.
REDUCE heat to medium and stir in cornstarch-water mixture; cook, stirring often, until sauce thickens and coats the back of a spoon, about 2 minutes. Remove from heat. Stir in lime juice, remaining 1 tablespoon butter, and remaining 1/4 teaspoon salt. Transfer to a small bowl. Set aside or refrigerate until ready to use.
RUN a paring knife around edges of crust. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy or use large spatulas to transfer cheesecake onto a cake stand or serving plate. Decorate cheesecake with pomegranate arils, lime zest, and pistachios. Use a Microplane zester to grate white chocolate over top of cheesecake, if desired. Serve cold or at room temperature with pomegranate sauce.