Traditional Hot Cross Buns

1. Ingredients :

1. 2 (.25 ounce) packages active dry yeast
2. 2 cups warm milk (110 to 115 degrees F)
3. 1/3 cup butter, softened
4. 2 eggs, lightly beaten
5. 1/4 cup sugar
6. 1 1/2 teaspoons salt
7. 6 cups all-purpose flour
8. 1/2 cup raisins
9. 1/2 cup dried currants
10. 1 teaspoon ground cinnamon
11. 1/4 teaspoon ground allspice
12. 2 tablespoons water
13. 1 egg yolk
14. Confectioners' sugar icing

Nutrition Info

Per Serving

• Calories: 146 kcal
• Carbohydrates: 25 g
• Dietary Fiber: 1 g
• Fat: 3 g
• Protein: 4 g
• Sugars: 6 g

2. Cooking Directions

1. In a mixing bowl, dissolve yeast in milk. Stir in butter, eggs, sugar and salt. Combine 3 cups flour, raisins, currants, cinnamon and allspice; add to yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; shape into 1-1/2- to 2-in. balls. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on top of each roll. Cover and let rise until doubled, about 30 minutes. Beat water and egg yolk; brush over rolls.
4. Bake at 375 degrees F for 15-20 minutes or until golden brown. Cool on wire racks. Pipe icing over rolls.

Yield: 30 servings

Pork Tenderloin with Apples

1. Ingredients

1. 4 sprigs thyme, plus more for garnish
2. 2 (10 ounce) pork tenderloins, trimmed
3. Salt and freshly ground black pepper
4. 1 tablespoon olive oil
5. 1 tablespoon unsalted butter
6. 3 cooking apples cut in half horizontally
7. 1/2 cup apple cider
8. 2 tablespoons apple-cider vinegar
9. Sauteed Cabbage

Nutrition Info

Per Serving

• Calories: 222 kcal
• Carbohydrates: 14 g
• Dietary Fiber: 2 g
• Fat: 9 g
• Protein: 19 g
• Sugars: 10 g

2. Cooking Directions

1. Heat oven to 400 degrees F. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper.
2. Heat olive oil and butter in an ovenproof skillet over high heat. Sear pork until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature of the meat, when taken with a meat thermometer, is 145 degrees F for medium and 150 degrees F for medium well, about 10 minutes.
3. Remove meat to a cutting board, and let rest 10 minutes; reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 minutes. Stir in vinegar, reduce 1 minute longer.
4. Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions. Place sauteed cabbage on platter, arrange pork medallions over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs. Serve hot.

Yield: 6 servings

Salt-and-Pepper-Crusted Prime Rib with Sage Jus

1. Ingredients

1. 14 pounds prime rib bone-in roast, tied
2. Kosher salt and freshly ground pepper
3. 20 large sage sprigs, divided
4. 20 large thyme sprigs, divided
5. 8 bay leaves, divided
6. 8 shallots, peeled and halved
7. 1 head garlic, cloves crushed
8. 2 cups water, divided
9. 1 onion, thinly sliced
10. 3 tablespoons freshly cracked black peppercorns
11. 4 garlic cloves, thinly sliced
12. 1 cup dry red wine
13. 5 cups beef stock or low-sodium broth
14. 2 tablespoons all-purpose flour

Nutrition Info

Per Serving

• Calories: 1230 kcal
• Carbohydrates: 14 g
• Dietary Fiber: 1 g
• Fat: 97 g
• Protein: 65 g
• Sugars: 3 g

2. Cooking Directions

1. Preheat the oven to 400 degrees F. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 275 degrees F. Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 135 degrees F.
2. Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.
3. Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.
4. In a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.
5. Cut the bones off the roast and slice the meat 1/2 inch thick. Cut in between the bones and serve them on the side. Pass the gravy at the table.

Yield: 10 servings

Lemon and Garlic Roast Chicken

1. Ingredients

1. 2 garlic cloves
2. Kosher salt
3. 1 lemon, halved and juiced, halves reserved
4. 1 teaspoon minced fresh rosemary
5. 1 teaspoon sweet paprika
6. 3/4 teaspoon ground cumin
7. 1/4 teaspoon hot paprika
8. Freshly ground pepper
9. 1/4 cup extra-virgin olive oil
10. 1 (3 pound) chicken
11. 2 tablespoons unsalted butter, softened

Nutrition Info

Per Serving

• Calories: 613 kcal
• Carbohydrates: 2 g
• Dietary Fiber: 1 g
• Fat: 47 g
• Protein: 42 g
• Sugars: 0 g

2. Cooking Directions

1. Preheat the oven to 350 degrees F. On a work surface, mince the garlic with 1 teaspoon of kosher salt. Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, hot paprika and 1/2 teaspoon pepper. Whisk in the olive oil.
2. Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin. Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan.
3. Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks. Rub the butter under the skin of the breast meat. Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt. Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
4. Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp. Let the chicken rest in the roasting pan for 15 minutes.
5. Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board. Pour the pan juices into a bowl and skim the fat from the surface. Strain the juices into a small saucepan and keep warm over low heat. Carve the chicken and serve with the pan juices.

Yield: 6 servings

Roast Chicken with Lemon, Oregano, and Vermouth

1. Ingredients

1. 1 (3 pound) chicken, cut into 8 pieces
2. 4 teaspoons olive oil
3. 1 1/2 teaspoons dried oregano
4. 2 tablespoons dry vermouth or white wine
5. 1 teaspoon lemon juice
6. 1/4 teaspoon salt
7. 1/8 teaspoon fresh-ground black pepper
8. 2 tablespoons water

Nutrition Info

Per Serving

• Calories: 787 kcal
• Carbohydrates: 1 g
• Dietary Fiber: 0 g
• Fat: 56 g
• Protein: 63 g
• Sugars: 0 g

2. Cooking Directions

1. Heat the oven to 375 degrees F. Coat the chicken with 3 teaspoons of the oil. Put the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, 1 tablespoon of the vermouth, the lemon juice, salt, and pepper. Drizzle the remaining teaspoon oil over the top.
2. Cook the chicken until the breasts are just done, about 25 minutes. Remove the breasts and wings and continue to cook the drumsticks and thighs until done, about 5 minutes longer.
3. Heat the broiler. Remove the roasting pan from the oven; return the breasts and wings to the pan. Broil the chicken until golden brown, about 2 minutes. Remove the chicken from the pan.
4. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the remaining 1 tablespoon vermouth and the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.

Yield: 4 servings

Easy Fall Ratatouille

1. 1 medium eggplant, cut into bite-size pieces
2. 1 medium onion, cut into 1/2-inch-thick slices
3. 1 medium red pepper, cut into 1/2-inch-thick slices
4. 1 medium zucchini, cut into 1/2-inch-thick slices
5. 1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
6. 1 (16 ounce) can low-sodium diced or stewed tomatoes, undrained
7. 2 tablespoons KRAFT Reduced Fat Parmesan Style Grated Topping
8. 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

Nutrition Info

Per Serving

• Calories: 69 kcal
• Carbohydrates: 9 g
• Dietary Fiber: 3 g
• Fat: 1 g
• Protein: 4 g
• Sugars: 5 g

2. Cooking Directions

1. Preheat oven to 350 degrees F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.
2. Add tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.
3. Bake 15 min. or until cheese is melted and vegetable mixture is heated through.

Yield: 8 servings

Notes:

Best of Season

When buying eggplant, look for one that is firm to the touch.

Nutrition Bonus

Ratatouille, which originates from the French region of Provence, contains a delicious assortment of vegetables which team up to supply a good source of fiber. Plus, the red peppers provide an excellent source of vitamins A and C, and the mozzarella cheese supplies a good source of calcium.

Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish

1. 2 cups chicken stock or canned low-sodium chicken broth
2. 1/4 teaspoon saffron strands
3. 2 tablespoons extra-virgin olive oil
4. 1/4 cup chopped shallots
5. 1 cup arborio rice or medium-grain white rice
6. 4 garlic cloves, minced
7. 1/2 cup dry white wine
8. 1 cup bottled clam juice
9. 20 mussels, scrubbed and debearded
10. 12 littleneck clams, scrubbed
11. 12 uncooked large shrimp, peeled, deveined, tails left intact
12. 3/4 cup chopped tomatoes
13. 1/4 cup sliced green onions
14. Lemon wedges
15. Green Olive Relish

Nutrition Info

Per Serving

• Calories: 458 kcal
• Carbohydrates: 58 g
• Dietary Fiber: 4 g
• Fat: 9 g
• Protein: 28 g
• Sugars: 3 g

2. Cooking Directions

1. Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
2. Heat olive oil in heavy large pot over medium heat. Add shallots; saute until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

Yield: 4 servings