RECIPES: Make a frugal holiday meal fancy
With the rising cost of food and daily living increases due to inflation, preparing a holiday meal that feels special yet is cost-conscious might seem challenging.
However, you don’t have to sacrifice taste when pinching pennies. It just takes discerning where to be frugal and where to splurge.
While the dishes in this holiday menu sound and look impressive, they use affordable core ingredients available at most grocery stores. To make the gathering feel extravagant, recipes include a few reasonable splurges, mostly upgrading with specialty produce, like mandarin oranges, endive or peeled baby carrots with trimmed stems.
A couple of dishes splurge with time and effort. Quick-blanching vegetables to saturate their color is an easy cooking technique to upgrade baked pimento cheese without expense. A tricolor potato pavé takes two days to make, although the refrigerator and the oven do the bulk of the work. The investment in time is worth it.
And your loved ones will taste the love.
Chadwick Boyd is a food and lifestyle expert, magazine contributor and cookbook author. Find his work at chadwickboydlifestyle.com.
RECIPES
This year’s holiday meal can be fancy without breaking the bank. These frugal yet festive recipes include classic pimento cheese transformed into a bubbling, crowd-pleasing appetizer, an eye-popping crispy potato pavé, an elevated spiral-cut ham, and elegant cheesecake with tangy buttermilk and hints of mandarin orange.
Baked Pimento Cheese
This is the kind of golden, bubbling appetizer that guests fawn over during the holidays. The chopped pecan and crushed butter cracker crust elevates the dish with little fuss or expense.
Surround the pimento cheese with specialty crackers, like Italian mini Croccantini or Raincoast brand crackers, found in the deli section of the grocery store.
Quick-blanching carrots with trimmed tops, cauliflower or sugar snap peas for just 1 minute in boiling water then cooling immediately in ice water intensifies their color and makes the overall presentation noticeably fancier. Crisp endive, gem lettuce, radicchio or radishes with their leaves scattered around the dip step up this appetizer, too.
- 1 1/4 cups shredded extra-sharp white cheddar cheese
- 1 1/4 cups shredded sharp cheddar cheese
- 8 ounces cream cheese, at room temperature
- 1/2 cup mayonnaise
- 1 (4-ounce) jar pimentos, drained very well and chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped red bell pepper
- 1 clove garlic, grated
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 4 dashes hot sauce
- 9 butter crackers crushed (about 1/3 cup)
- 3 tablespoons chopped pecans
- 1 tablespoon unsalted butter
- Crackers and crudités, for serving
- Heat the oven to 350 degrees.
- Place all the ingredients, except the crackers, pecans and butter, in a medium bowl and mix very well.
- Add the mixture to an ungreased 8-by-8-inch baking dish or 10-inch pie plate.
- Sprinkle the cracker crumbs and the pecans on top. Break up the butter into small pieces and scatter on top.
- Bake for 25 minutes or until the top is golden brown. Serve with crackers and crudités.
Nutritional information
Per serving: Per serving, based on 6, dip only: 469 calories (percent of calories from fat, 75), 17 grams protein, 13 grams carbohydrates, 1 gram fiber, 40 grams total fat (20 grams saturated), 98 milligrams cholesterol, 1,002 milligrams sodium.
Tricolor Potato Pavé
Potato pavé, the French word for “paving stones,” is a decadent dish long reserved for fine dining. This year, though, thanks to British cook Poppy O’Toole and her TikTok video, the recipe has inspired home cooks around the world.
This recipe takes traditional potato pavé up one more notch, using three different colored potatoes to create a tricolor effect. Its preparation spans two days, so plan ahead. The effort creates a showstopping potato dish.
- 2 sticks salted butter
- 8 garlic cloves, grated
- 5 teaspoons fresh thyme leaves, plus 16 small sprigs for garnish
- 1 large purple sweet potato (12 ounces to 1 pound), washed
- 1 large sweet potato (12 ounces to 1 pound), washed
- 2 tablespoons all-purpose flour
- 1 large russet potato (12 ounces to 1 pound), washed
- 3 1/2 teaspoons kosher salt, divided
- Heat the oven to 350 degrees.
- Line an 8 1/2-by-4 1/2-inch loaf pan with parchment paper, allowing it to hang over the sides 4 to 5 inches. Spray with cooking spray. Set aside.
- Place the butter in a small saucepan and melt over medium heat. Stir in the garlic and thyme leaves. Turn the heat down to low and let simmer until the garlic is softened, about 5 minutes.
- Cut the purple sweet potato lengthwise in half. With a food processor fitted with the slicing blade, slice both halves of the potato. Place in a mixing bowl. Pour in 1/3 cup of the melted butter mixture and mix with your hands, making sure every potato slice is coated with the butter.
- Layer the potato slices in the pan, lining the flat sides along the edges of the pan. Season with 1/4 teaspoon salt every 2 layers.
- Wipe the food processor and mixing bowl clean. Cut the sweet potato lengthwise in half and slice in the food processor. Place in the bowl. Sprinkle the flour on top of the sweet potatoes and pour in 1/3 cup of the melted butter mixture. Mix with your hands until the potatoes are completely coated.
- Layer the sweet potatoes on top of the purple potatoes, seasoning every 2 layers with 1/4 teaspoon salt.
- Wipe the processor and the bowl clean again. Cut the russet potato lengthwise and slice in the processor. Place the potatoes in the bowl and pour in the remaining 1/3 cup of the melted butter mixture. Mix to fully coat. Layer the potatoes on top of the sweet potatoes, adding 1/4 teaspoon salt every 2 layers.
- Fold the parchment paper over the potatoes. Wrap the pan tightly with aluminum foil and place in the oven. Bake for 2 hours. To check for doneness, insert a sharp knife through the foil into the center of the potatoes. The knife should very easily cut through the potatoes. Remove from the oven and place on a wire rack to cool for 15 minutes. Do not remove foil.
- Place a second loaf pan on top and weigh it down with heavy cans to compress the potatoes. Refrigerate for 12 hours to set.
- Heat the oven to 500 degrees. Line a baking sheet with parchment. Set aside.
- Remove the cans and second loaf pan off the pavé. Remove the foil from the pavé. Run a kitchen knife along the outside of the parchment to loosen it.
- Holding both sides of the parchment paper, lift the pavé onto a cutting board. Trim the sides with a chef’s knife to square up the edges. Slice crosswise into eight 1-inch-thick pieces.
- Place the potatoes cut-side down onto the baking sheet. Bake until the bottom edges are browned, 6 to 10 minutes, and the tops are crispy.
- Remove from the oven. Let cool slightly on the pan. Cut in half, if desired. Transfer to a platter. Sprinkle with the remaining 2 teaspoons of salt. Garnish with fresh thyme sprigs. Serve.
Nutritional information
Per serving: Per serving, based on 8: 321 calories (percent of calories from fat, 63), 3 grams protein, 27 grams carbohydrates, 3 grams fiber, 23 grams total fat (15 grams saturated), 61 milligrams cholesterol, 1,099 milligrams sodium.
Stuffed Spiral-Cut Ham with Cranberry Barbecue Sauce
A spiral-cut ham for Christmas has been a tradition in many homes for years. This recipe, with additions ranging from mandarin orange to ginger ale, brings big flavor, whimsy and beauty to the holiday table with minimal additional cost and effort. The barbecue sauce can be made several days ahead and stored in a sealed container in the refrigerator for up to a week. Bring it to room temperature before serving.
- 1 (8-10 pound) pre-cooked spiral-sliced ham
- 2 mandarin oranges (or 1 small orange), skin on, very thinly sliced (8-10 slices each) and cut into half-moons
- 5 cloves garlic, very thinly sliced (8-10 slices per clove)
- 3 tablespoons ginger, peeled and very thinly sliced (30 slices total), divided
- 3 tablespoons roughly chopped fresh rosemary, divided
- 3 tablespoons fresh sage leaves (the smaller the leaves, the better), divided
- 3 tablespoons fresh thyme (leaves and stems), divided
- 1 tablespoon olive oil
- 2 cups ginger ale, divided
- 1 (12-ounce) bag fresh cranberries
- 3/4 cup light brown sugar
- 1/2 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- Heat the oven to 325 degrees with the rack placed in the lower third of the oven.
- Place the ham in a shallow roasting pan or on a rimmed baking sheet.
- Starting at the largest end of the ham, place 5 orange slices between the first and second slice of ham. Place 5 ginger slices between the second and third slice of ham. Place 5 garlic slices between the third and fourth slice of ham. Repeat process until all aromatics have been placed between each slice of ham. (You will use less aromatics as the ham slices decrease in size.) In a small bowl, combine 2 tablespoons each rosemary, sage and thyme. Tuck a bit of the herb mixture between all the ham slices.
- Add 1/2 cup ginger ale to the bottom of the pan. Cover the pan with foil.
- Bake for 2 hours or until the ham registers 125 degrees with a meat thermometer inserted into the thickest part of the ham. Remove the foil and continue baking another 10 to 20 minutes or until the top is slightly browned and the ham reaches 140 degrees.
- While the ham is in the oven, make the barbecue sauce: Place the cranberries, brown sugar and remaining 1 1/2 cups ginger ale in a medium-size saucepan. Stir well. Bring to a boil over medium-high heat, about 7 to 10 minutes, stirring occasionally. Reduce the heat to medium-low. Add ketchup, vinegar, Worcestershire, mustard, onion powder, garlic powder and red pepper flakes. Stir to combine. Continue cooking for 20 minutes until the sauce thickens, stirring every few minutes. Take off the heat. Let cool.
- Remove the ham from the oven. Let it rest in the pan for 10 minutes.
- Transfer the ham to a large platter. Scatter the top with the remaining 1 tablespoon each rosemary, sage and thyme. Serve with the barbecue sauce on the side.
Nutritional information
Per serving: Per serving, based on 14: 496 calories (percent of calories from fat, 39), 57 grams protein, 12 grams carbohydrates, 1 gram fiber, 21 grams total fat (7 grams saturated), 148 milligrams cholesterol, 2,547 milligrams sodium.
Buttermilk Cheesecake Tart with Gingerbread Crust and Bay Leaf Caramel Sauce
The tang of the buttermilk with hints of orange zest adds an elegance to classic cheesecake flavor while the gingerbread cookie crust brings a festive holiday touch.
A 9 1/2-inch tart pan with a removable bottom is optimal, though it can be made in a 9-inch pie plate.
If desired, garnish with sugared bay leaves and fresh cranberries, but remove prior to eating. To make sugared bay leaves: Brush bay leaves with beaten egg white, sprinkle with granulated sugar and let dry on a baking rack for 1 hour.
- 8 ounces gingersnap cookies (about 36 cookies)
- 1/4 cup light brown sugar
- 4 tablespoons salted butter, melted
- 2 (8-ounce) packages cream cheese, at room temperature (remove from refrigerator 2 hours in advance)
- 3/4 cup confectioners’ sugar
- 2 teaspoons cornstarch
- 1 1/4 cups buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons orange zest
- 2 large eggs, at room temperature (take out 2 hours early)
- Caramel Sauce with Bay Leaves (recipe follows)
- Heat the oven to 325 degrees.
- Add the gingersnaps to the bowl of a food processor fitted with the chopping blade. Process the cookies for 20 to 30 seconds or until they become fine crumbs.
- Add the brown sugar and melted butter to the cookie crumbs and pulse 15 to 20 seconds more or until the crumbs are fully moistened.
- Using a small glass with a straight-edged bottom, press the crumbs evenly into the bottom and up the sides of a 9 1/2-inch tart pan to form a crust. Refrigerate.
- While the crust chills, make the filling: In the bowl of a stand mixer fitted with the paddle, add the cream cheese, confectioners’ sugar and cornstarch. Beat on low speed for 1 minute, or until smooth. Scrape the sides down with a rubber scraper and beat another 20 seconds. Add the buttermilk, vanilla and orange zest. Beat for 20 seconds. Continue beating and add in 1 egg. Beat until fully incorporated. Add the second egg and beat until fully mixed in. Scrape the sides down and beat a few seconds more to ensure the filling is completely smooth.
- Remove the tart pan from the refrigerator. Place on a baking sheet (this makes it easier to get it in and out of the oven). Pour the filling into the crust. Smooth the top using a rubber scraper.
- Place the cheesecake in the oven. Bake 45 to 50 minutes, until the filling is set in the middle.
- Remove from the oven and set on a wire rack to completely cool, about 2 hours. Cover the tart pan with plastic and refrigerate until ready to serve. Cheesecake can be served cold or at room temperature.
- Carefully remove the sides of the tart pan and place the cheesecake on a plate or cake stand.
- To serve, cut into 8 even wedges. Drizzle Caramel Sauce over each slice.
Nutritional information
Per serving: Per serving, without caramel sauce: 474 calories (percent of calories from fat, 57), 8 grams protein, 43 grams carbohydrates, 1 gram fiber, 30 grams total fat (17 grams saturated), 123 milligrams cholesterol, 440 milligrams sodium.Caramel Sauce with Bay Leaves
- 2 cups granulated sugar
- 2 tablespoons corn syrup
- 1 cup whole milk
- 4 tablespoons cold salted butter, cut into 1/2-inch cubes
- 1 teaspoon kosher salt
- 2 bay leaves
- Place the sugar in a heavy-bottomed saucepan over medium heat. With a wooden spoon, begin to work the corn syrup into the sugar. As the sugar begins to melt, continue stirring about 7 to 10 minutes until the sugar fully dissolves and turns a light golden color.
- Add the milk in thirds, stirring quickly with the spoon with each addition until the mixture is completely smooth. If the sugar clumps at any time, continue stirring until the sugar melts again, usually about 5 minutes. Then, continue where you left off.
- Remove the saucepan from the heat. Whisk in the butter and salt, whisking until smooth again. Fold in the bay leaves and let the caramel cool completely, about 1 hour. Remove the bay leaves and discard.
- The caramel will continue to thicken as it cools.
- Store in an airtight container in the refrigerator for up to 2 weeks. Bring back to room temperature before using.
Nutritional information
Per serving: Per 2-tablespoon serving: 185 calories (percent of calories from fat, 21), 1 gram protein, 37 grams carbohydrates, no fiber, 4 grams total fat (3 grams saturated), 12 milligrams cholesterol, 234 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
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