Holiday Entertaining Guide - Page 29 - Have a Crock-Pot Christmas (3)

Holiday Entertaining Guide
- Page 29
Have a Crock-Pot Christmas (3)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• Juice of 1 lemon

2 tablespoons apple cider vinegar

Peel pears but leave themwhole. Stand pears upright in a 6-quart slow cooker. Sprinkle with cranberries. Combine sugar, ginger, cinnamon and cloves in a small bowl. Spoon over the pears. Pour lemon juice and vinegar evenly over pears.

Cover and cook on low for 4 hours, or on high for about 2 hours.

Green bean casserole
Yield: 6 servings

From “Make It Fast, Cook It Slow,” by Stephanie O’Dea (Hyperion, 2009).

• 1 pound fresh green beans
• 1 (10.75-ounce) can cream of mushroom soup
• 1 teaspoon soy sauce
• 1/2 cup skim milk
• 1/3 cup shredded Parmesan cheese
• 1 cup French-fried onions

Wash and trim green beans into even lengths. Place in a 4-quart slow cooker. Add soup, soy sauce and milk. Toss beans gently to coat. Sprinkle with cheese and top with onions.

Cover and cook on low for 4 to 6 hours, or high for 2 to 3 hours, or until green beans reach desired tenderness.

Roasted and spiced nuts
Yield: 12 servings

From “Make It Fast, Cook It Slow,” by Stephanie O’Dea (Hyperion, 2009).

• Cooking spray
• 1 cup raw, unsalted pecans
• 1 cup raw, unsalted almonds
• 1 cup raw, unsalted pistachios, no shells
• 1/2 cup raw, unsalted pumpkin seeds
• 1 teaspoon curry powder
• 1 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 11/2 tablespoons maple syrup

Spray inside of a 6-quart slow cooker with cooking spray. Place pecans, almonds, pistachios and pumpkin seeds in the slow cooker. Sprinkle with curry powder, rosemary, cayenne pepper and salt. Drizzle with maple syrup. Toss well to coat.

Cover and cook on high for 2 hours, stirring every 20 minutes. (The nuts will burn if you do not stir them. Don’t worry if a few get burned; they still taste good and have a rustic appeal.) Spread nuts out on a layer of foil or wax paper to cool completely, and store in an airtight container.

Turkey and stuffing dinner
Yield: 6 servings

Note:The original recipe called for four turkey drumsticks. We substituted a breast. While the breast browned nicely and was flavorful, the extra moisture created turned the stuffing to mush. Adapted from “365 Slow Cooker Suppers,” by Stephanie O’Dea (HoughtonMifflin Harcourt, 2013).

• Cooking spray
• 2 cups toasted bread cubes or plain croutons
• 1/2 cup diced onion
• 1/4 cup chopped celery
• 1 teaspoon ground sage
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon butter, melted
• 1 turkey breast, about 5 to 6 pounds
• 1/2 cup chicken broth

Spray inside of slow cooker well with cooking spray. Add bread cubes or croutons, onion, celery, sage, salt, pepper and thyme. Toss well. Pour in butter and toss again. Lay turkey breast on top. Pour broth evenly over the top.

Cover and cook on low for 7 to 8 hours, or on high for 5 hours.

Beer-braised beef roast
Yield: 6 servings.

Note from recipe tester: Add enough liquid, such as beef or chicken broth, to cover the meat. Adapted from “365 Slow Cooker Suppers,” by Stephanie O’Dea (Houghton Mifflin Harcourt, 2013).

• 1 (3- to 4-pound) beef chuck or pot roast
• 5 garlic cloves, chopped, or 2 tablespoons minced garlic
• 3 tablespoons dark brown sugar
• 1 tablespoon paprika
• 1 tablespoon ground cumin