64 THE QUEENS COURIER • HOLIDAY GUIDE • DECEMBER 20, 2018 FOR BREAKING NEWS VISIT WWW.QNS.COM
holiday guide
Holiday Inspiration for Every Occasion
Th e holiday season is full of opportunities
to eat, drink and gather around the
table with the ones you love. Whether
it’s a family dinner, offi ce potluck or
neighborhood brunch, good food is a
cornerstone of nearly every great holiday
celebration.
From hosting guests to kids returning
home on winter break, the holiday
season can require more planning
than usual. Ensure you’re prepared this
year with a savory centerpiece staple
like Smithfi eld Spiral Sliced Ham or
a crowd-pleasing favorite like Bacon
French Toast Bake, giving you more
time to soak in the best parts of the season.
To keep the holiday season fresh
and exciting, consider putting a twist
on a classic, like adding sausage to a
traditional side dish like Sausage and
Ciabatta Stuffi ng. Available as links, patties
and rolls, Smithfi eld’s line of Fresh
Breakfast Sausage is made using premium,
high-quality pork to provide big fl avor
that can be enjoyed any time of day.
For more recipes and tips that can help
make your holiday soiree a breeze, visit
Smithfi eld.com/HolidayHub.
Bacon French Toast Bake
• 1 small loaf challah or brioche bread,
cut into 1/2-inch-thick slices
• nonstick cooking spray
• 6 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup grated Gruyere cheese
• 1/3 cup maple syrup
• 1 teaspoon ground cinnamon
• 4 slices Smithfi eld Bacon, cooked and
chopped
• 1/4 cup grated Swiss cheese
• 1/2 cup blackberries
• 1 teaspoon powdered sugar, for dusting
Leave bread slices out, at room temperature,
at least 3 hours, or until slightly
stale.
Generously coat 9-inch baking dish
with nonstick cooking spray. Arrange
bread, slightly overlapping.
In large bowl, whisk eggs, heavy cream,
milk, Gruyere cheese, maple syrup and
cinnamon. Add chopped bacon, saving
2 tablespoons for later. Pour over bread
in baking dish. With hands, press down
on bread to submerge.
Cover baking dish with plastic wrap.
Refrigerate at least 5 hours, or overnight.
Heat oven to 375 F. Remove plastic.
Sprinkle remaining bacon and Swiss
cheese over top of bread mixture.
Bake 45-50 minutes, or until golden
brown and set.
Top with blackberries and dust with
powdered sugar before serving.
Sausage and Ciabatta Stuffi ng
• 1 large loaf ciabatta bread, cut into
1-inch cubes
• 4 tablespoons unsalted butter, divided
• 1 pound Smithfi eld Fresh Sausage Roll
• 1 cup carrots, diced
• 1 1/2 cups onion, diced
• 2 cups celery, diced
• 2 cups chicken broth
• 1/3 cup olive oil
• 2 tablespoons chopped parsley, plus
additional for garnish
• 2 tablespoons chopped rosemary
• salt, to taste
• freshly ground black pepper, to taste
Heat oven to 325 F.
Bake ciabatta bread cubes until lightly
toasted, about 15 minutes. Set aside.
Increase oven temperature to 375 F.
In skillet over medium-high heat, melt
1 tablespoon butter.
Cook sausage, breaking meat into
medium pieces, until browned, about
8-10 minutes. Transfer sausage to large
bowl; set aside.
Add remaining butter to skillet; cook
carrots, onions and celery until soft , 5-7
minutes, and transfer to bowl with sausage.
In large bowl, mix bread cubes, chicken
broth, olive oil, parsley, rosemary and salt
and pepper, to taste. Add vegetable and
sausage mixture to bread cubes mixture
and combine.
Spread evenly in greased 9-by-13-inch
baking dish. Bake until golden brown
and bread is slightly crisp on top, 30-35
minutes.
Garnish with additional parsley before
serving.
Tip: Recipe can be made one day before
and refrigerated overnight.
Courtesy Family Features