Food and Beverage
A Full, Festive Menu for Holiday Celebrations
From the hors d’oeuvres to the main course and all the way through dessert, creating a full holiday menu doesn’t have to be hard.
Last Updated on July 15, 2024 by Daily News Staff
(Family Features) From the hors d’oeuvres to the main course and all the way through dessert, creating a full holiday menu doesn’t have to be hard.
The key to a successful feast is focusing on dishes that can please loved ones of all ages and palates, such as a festive salad before the turkey or ham main dish, which can be accompanied by complementary sides like au gratin potatoes. Finally, top off the celebration with a divine dessert featuring classic cranberry flavor.
To find more holiday recipe inspiration, visit Culinary.net.
Start Holiday Celebrations with a Salad
With a bed of tender, leafy green spinach and pops of red cranberries, a salad lends itself perfectly to the colors and flavors of the holiday season. Plus, as a lighter bite ahead of the big meal, it makes for a delicious introduction to festive dinner parties, family gatherings and get-togethers.
This Spinach Christmas Tree Salad offers a fresh, festive option that adds a seasonal presentation to the table while inviting guests to take a bite. Harvested at the peak of flavor, tender Fresh Express Baby Spinach has a mild and delicate taste that makes it an ideal addition to recipes throughout the holidays.
Find more ways to freshen up your holiday menu at FreshExpress.com.
Spinach Christmas Tree Salad
Servings: 6
- 2 packages (5 ounces each) Fresh Express Baby Spinach
- 1/2 cup dried cranberries, divided
- 1/3 cup pistachios, divided
- 1/2 cup feta cheese, divided
- 1 red pepper, cored, cut into thin strips
- 1 large apple, thinly sliced, cut into star shapes
Dressing:
- 1 cup whole berry cranberry sauce
- 3 tablespoons cranberry juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1/4 cup olive oil
- 1 tablespoon light brown sugar
- 1/4 teaspoon salt
- In large bowl, toss baby spinach with 1/4 cup dried cranberries, 1/6 cup pistachios and 1/4 cup feta cheese. Transfer to Christmas tree cake mold. Neatly arrange spinach leaves to create smooth surface.
- Arrange red pepper strips, trimming as needed, to create garland. Arrange remaining dried cranberries, remaining pistachios and remaining feta cheese as “ornaments” on top of spinach. Create tree topper with one apple star; place remaining apple stars around “tree.”
- To make dressing: In blender, process cranberry sauce, cranberry juice, balsamic vinegar, honey, olive oil, brown sugar and salt until smooth.
A Hearty Holiday Side Dish
From appetizers and snacks to the main course, sides and sweets, almost everyone has a favorite holiday dish. However, it’s the pairings and complementary dishes that make festive get-togethers special.
This Creamy Au Gratin Potatoes with Kale and Gruyere is an ideal example of a savory side that goes well with a variety of holiday meals, making it a perfect option for families seeking a versatile recipe to serve with dinner. Rosy-skinned and white-fleshed, Wisconsin Round Red potatoes have a firm, smooth and moist texture, making them well-suited for roasting in this hearty dish.
Visit eatwisconsinpotatoes.com to discover more recipes fit for serving your loved ones.
Creamy Au Gratin Potatoes with Kale and Gruyere
Recipe courtesy of Wisconsin Potatoes
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 tablespoons butter
- 3 cloves shallots, diced
- 4 large kale leaves, finely chopped (discard stems)
- 2 pounds red potatoes, sliced 1/8 inch
- 2 ounces gruyere cheese, grated
- 1 ounce Parmesan cheese, grated
- Heat oven to 325 F.
- In small saucepan over medium heat, combine cream, salt, black pepper, garlic and thyme; stir constantly, until cream starts to bubble, 4-6 minutes. When bubbling, remove from heat and stir until slightly cooled. Let cream sit.
- Heat large (12-inch) oven-safe skillet over medium-high heat. Add butter. When butter melts, add shallots and kale leaves. Saute until kale is tender and bright green, about 4 minutes. Turn off burner.
- Add sliced potatoes to skillet, fanning over top of kale.
- Use slotted spoon to remove garlic and thyme from heavy cream. Pour heavy cream over potatoes.
- Cover skillet tightly with foil and bake until potatoes are tender, 75-85 minutes.
- Remove skillet from oven and turn on broiler. Discard foil.
- Sprinkle gruyere and Parmesan cheeses over potatoes, tucking some cheese between potato slices.
- Return skillet to oven and broil until top is golden brown, 5-6 minutes.
Dish Up a Divine Holiday Dessert
Give your holiday gatherings a new twist this year with a creamy cranberry delight that’s a cause for celebration all on its own. Smooth, divine taste at the dessert table can be the memorable moment your family craves year after year.
This rich, festive Cranberry Cheesecake combines classic flavor with a homemade cranberry compote-infused layer above a crust sweetly made using C&H Light Brown Sugar and graham crackers. Top it all off with fresh and sugared cranberries, rosemary springs and whipped cream for a tempting treat that tastes as good as it looks.
To find more sweet eats to celebrate the holidays, visit chsugar.com.
Cranberry Cheesecake
Prep time: 45 minutes
Cook time: 1 hour, 15 minutes
Cranberry Compote:
- 2 cups fresh cranberries
- 1 cup C&H Light Brown Sugar
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon freshly grated orange zest
Crust:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons C&H Light Brown Sugar
- 1/4 teaspoon salt
Cheesecake:
- 3 packages (8 ounces each) cream cheese, at room temperature
- 2 cups C&H Organic Raw Cane Sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup cranberry compote
- fresh cranberries
- sugared cranberries
- rosemary sprigs
- whipped cream
- To make cranberry compote: In medium saucepan, bring cranberries, brown sugar, orange juice and orange zest to boil. Lower heat and simmer 10-15 minutes, or until most cranberries burst. Remove from heat. Cool completely at room temperature then transfer to bowl; refrigerate.
- To make crust: Preheat oven to 350 F. Butter 8-inch springform pan and line bottom with parchment paper. Set aside.
- In medium bowl, mix cracker crumbs, butter, brown sugar and salt. Press crumb mixture into bottom of prepared pan. Bake 15 minutes. Remove from oven and set aside. Reduce oven temperature to 325 F.
- To make cheesecake: In bowl of electric mixer fitted with paddle attachment, beat cream cheese at medium speed until smooth. Add cane sugar and beat 2-3 minutes. Scrape sides of bowl as needed. Add flour, vanilla and salt. Beat 1 minute until incorporated.
- Add one egg at a time, mixing until incorporated. Add sour cream and mix 1 minute. Scrape sides of bowl as needed. In medium bowl, mix half of cheesecake batter with 1/2 cup cranberry compote.
- Wrap springform pan with aluminum foil and place in large roasting pan. Pour cream cheese and cranberry mixture into prepared pan. Top with remaining cream cheese batter. Place roasting pan in oven and add hot water to 1-inch of springform pan. Bake 1 hour, 15 minutes, or until cake looks set in center. Remove from oven and rest 1 hour. Refrigerate in pan overnight.
- Decorate cake with fresh and sugared cranberries, rosemary springs and whipped cream.
SOURCE:
Fresh Express
Wisconsin Potatoes
C&H Sugar
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
https://stmdailynews.com/category/food-and-beverage
You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy
Last Updated on September 21, 2026 by Daily News Staff
(Family Features) Maintaining a healthy eating plan can be challenging year-round, and busier fall schedules can make those goals even more difficult. Finding easy-to-make favorites can keep you and your loved ones on track as you navigate those hectic moments this autumn.
One simple yet delicious solution: Chopped Salad Kits and Sheet Pan Meal Starter Kits from Dole, which make it easy to incorporate vegetables without the hassle of kitchen prep. Take the guesswork out of meal planning for your time-starved family with these limited-ingredient, kit-based dishes.
Mexican Street Corn Bowls with Grilled Chicken provide a perfect balance of hearty yet nutritious flavor while taking advantage of the convenience of prepackaged ingredients. Perfect for fall weather, Roasted Chicken and Vegetable Soup requires just three ingredients and hungry loved ones for a filling meal worth celebrating.
For more original easy-to-make fall recipes, nutritional insights and information, visit Dole.com or follow on Facebook, Instagram, Twitter and Pinterest.
Mexican Street Corn Bowls with Grilled Chicken
Prep time: 20 minutes
Cook time: 8 minutes
Servings: 4
- 1 cup dry instant brown rice
- 1 1/4 pounds boneless, skinless chicken breasts
- 2 large ears fresh corn, silks and husks removed
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 Dole Limes, juice only (about 3 tablespoons), divided
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese
- 1 package (12.9 ounces) DOLE® Chopped Chipotle & Cheddar Kit
- 1 Dole Avocado, peeled, pitted and thinly sliced
- 1 cup chopped Dole Pineapple
- Prepare grill for direct grilling over medium-high heat. Prepare rice according to package instructions.
- Brush all sides of chicken and corn with oil; sprinkle with salt and pepper. Place chicken and corn on hot grill rack; cover and cook 8 minutes, or until grill marks appear and internal temperature of chicken reaches 165 F, turning chicken once and corn frequently. Transfer chicken and corn to cutting board; let stand 5 minutes. Cut corn kernels from cobs into medium bowl. Slice chicken 1/4-inch thick crosswise.
- Add 1 tablespoon lime juice, cilantro and paprika to corn; toss and fold in Parmesan cheese. In small bowl, whisk dressing from salad kit and remaining lime juice.
- Serve rice in bowls topped with avocado, pineapple, chicken, corn mixture and remaining contents of salad kit drizzled with dressing mixture.
Roasted Chicken and Vegetable Soup
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 4
- 1 DOLE® Homestyle Roasted Herb Sheet Pan Meal Starter Kit
- 1 container (32 ounces) chicken broth
- 1 cup whole-wheat pasta shells, cooked
- Prepare sheet pan meal starter kit according to package instructions. Transfer to cutting board and carefully cut chicken and vegetables into 1/2-inch pieces.
- In medium saucepot over medium-high heat, bring chicken broth to simmer. Stir in pasta shells, chicken and vegetables. Reduce heat to medium. Cook 5 minutes, or until heated through, stirring occasionally.
SOURCE:
Dole
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
https://stmdailynews.com/category/food-and-beverage
You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy
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Food and Beverage
6 Tips to Keep Your Grill Working Like New
With a combination of routine cleaning and long-term maintenance, you can keep your grill ready to entertain guests and feed your family for many cookout seasons to come. Start with these six tips.
(Feature Impact) If the grill is one of the centerpieces of outdoor living in your household, it’s worth investing the effort to keep it looking nice and functioning well.
With a combination of routine cleaning and long-term maintenance, you can keep your grill ready to entertain guests and feed your family for many cookout seasons to come. Start with these six tips.
Quickly Clean After Each Use
Taking a few minutes to tidy up your grill after every session can prevent grease and grime from building up and turning into a much more annoying chore. Scrape away stuck-on food while the grates are still warm, but wait until the grill completely cools to empty and dry the grease drip tray, wipe down splatter and dispose of ashes. Always protect the grill with a weather-proof cover when it’s not in use.
Avoid Wire Brushes
Although many people reach for wire brushes as a go-to grill scraper, there are safer options. Bristles from wire grill brushes can break off, stick to grates, end up in food and potentially injure people. Look for alternative grill cleaning tools like temperature-safe nylon brushes, wood scrapers or pumice stones.
Use Safe, Non-Toxic Cleaners
When stubborn residue and grease call for something stronger, don’t reach for harsh chemicals like bleach or strong solvents. Since you’re cleaning a cooking surface, opt for food-safe, non-toxic cleaners like vinegar-based solutions or mild degreasers.
Catch Issues Early
Being aware of common grill issues can help you notice them before they turn into larger repairs. For instance, if you notice food cooking unevenly, it could be a sign of clogged burners or worn heat diffusers. An ignitor that clicks without lighting could signal blocked gas flow or a loose connection. Grease buildup can start fires and accelerate metal corrosion.
Give Components a Monthly Tune-Up
If you use your grill regularly, set aside time each month for extra maintenance. Check hinges, knobs and other moving parts, inspect burners and tubes for damage or clogs and clean the grill’s heat diffusers and vents.
Do a Seasonal Deep Clean
Before you stow the grill for the winter, give it a thorough inspection and cleaning. Soak removable parts like the grates and heat shields in warm, soapy water or food-safe degreaser. Scrub away carbon buildup from each part, as well as the interior lid and walls of the grill. Finally, polish exterior surfaces so you’ll be greeted by fresh, shiny equipment when the next cookout season rolls around.
Discover more home and outdoor tips at eLivingtoday.com.
Photo courtesy of Unsplash
SOURCE:
Food and Beverage
‘Fall’ In Love with Family-Favorite Autumn Recipes
As fall approaches, families can reinvent favorite dishes using versatile ingredients like watermelon. Emphasizing sustainability, the entire watermelon—flesh, rind, and juice—can create nutritious meals while minimizing waste. Discover simple recipes for Watermelon Bourbon Glaze and Watermelon Walnut Currant Chutney that add comfort and flavor to autumn dining.
Last Updated on September 18, 2026 by Daily News Staff
(Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes.
Autumn Recipes
One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste.
Consider these simple, delicious ways to use the entire watermelon in your kitchen.
Watermelon Flesh
In the fall, whole watermelon is still available in many areas. You can also find mini watermelon in the fresh cut produce section at many local grocers. The flesh is often the favorite (and most-used) part of the watermelon. Served on its own as a hydrating snack or as part of a recipe for tasty entrees, the flesh offers something for nearly every appetite so no watermelon goes to waste.
Watermelon Juice
Watermelon is 92% water, making it a sweet choice for staying hydrated. Even if your watermelon is overripe, don’t throw it out – instead, juice or puree it to retain value and nutrition. Use it to sweeten this Watermelon Bourbon Glaze then drizzle over a perfectly grilled flank steak and serve with mashed potatoes and grilled vegetables for an ideal fall meal.
Watermelon Rind
The rind is often thrown out – many people don’t realize you can eat it, too. The rind absorbs flavors added to it and adds an unexpected texture to this Watermelon Walnut Currant Chutney. Try serving over brie with crackers or simply dip with naan or baguettes.
Find more flavorful fall solutions to avoid food waste at Watermelon.org.
Watermelon Bourbon Glaze with Grilled Flank Steak
Servings: 6
- 1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended)
- 2 tablespoon minced garlic
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 teaspoon hot sauce
- 1/4-1/2 cup bourbon
- 2 pounds flank steak or London broil
- 1/4 teaspoon cornstarch
- In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well.
- Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours.
- Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze.
- Grill steak 4-6 minutes; turn, grill 4-6 minutes, depending on thickness of steak. Remove from heat. Steak should be pink in center.
- Allow steak to rest on platter or cutting board 10 minutes.
- Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thickens. Remove from heat.
- Cut flank steak on bias into thin strips. Drizzle watermelon-bourbon glaze over top.
Watermelon Walnut Currant Chutney
Servings: 16
- 4 cups watermelon, juiced
- 2 cups watermelon rind (white part), diced small
- 2 tablespoons apple cider vinegar
- 1 1/2 cups packed brown sugar
- 1/2 medium white onion, sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves, ground
- 1 teaspoon lemon zest
- 1 lemon, juice only
- 2 tablespoons currants
- 2 tablespoons roasted walnuts
- 1 wheel brie cheese, for serving
- crackers, for serving
- In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry.
- Chill and serve over brie with crackers.
SOURCE:
National Watermelon Promotion Board
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
https://stmdailynews.com/category/food-and-beverage
You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy
