Katie Lee Shares Recipes For The Perfect Holiday Dinner (2024)

THE ENTREE

Herb-Roasted Salmon

-3 cups loosely packed mixed fresh herbs, minced (I like a combination of flat-leaf parsley, thyme, chives, and mint)
-½ cup light brown sugar
-¼ cup Dijon mustard
-1 tablespoon kosher salt
-2 teaspoons freshly ground black pepper
-Two 3 to 3 ½ pound whole sides of salmon with skin (about 1 ½ inches thick at the thickest part)
-2 lemons, thinly sliced

Preheat oven to 450F. Line a baking sheet with parchment paper. In a medium bowl combine the herbs, sugar, mustard, salt, and pepper. Place salmon on the baking sheet, skin side down. Spread the herb mixture evenly on each piece of salmon. Top salmon with lemon slices. Bake about 15 to 20 minutes, until the salmon is just opaque in the center. Use the parchment paper to help transfer the sides of salmon to a serving platter.

THE SIDES

Dijon Brussels Spouts

From Katie Lee, The Comfort Table: Recipes for Everyday Occasions
6 servings

-2 tablespoons olive oil
-2 shallots, thinly sliced
-1 ½ pounds Brussels sprouts, trimmed and quartered
-½ cup low-sodium chicken broth
-11 ½ tablespoons fresh lemon juice
-2 tablespoons wholegrain Dijon mustard
-Kosher salt and freshly ground black pepper
-¼ cup fresh bread crumbs, toasted

Heat the olive oil in a large skillet over medium heat. Add the shallots and cook until translucent, about 4 minutes. Stir in Brussels sprouts and sauté until they begin to brown, 3-4 minutes. Add the chicken broth, lemon juice, mustard, and salt and pepper. Toss until mixed. Reduce the heat to low, cover, and simmer until sprouts are tender, 7 to 8 minutes. Remove the cover and increase heat to evaporate any excess liquid. Transfer to a serving platter and sprinkle with toasted bread crumbs.

Wild Mushroom-Parmesan Grits Cakes
For the grits cakes:

-4 tablespoons olive oil
-½ cup finely diced white button mushrooms
-Kosher salt and freshly ground black pepper
-3 cups low-sodium chicken stock
-3 cups reduced-fat milk
-1 teaspoon kosher salt
-1/8 teaspoon saffron threads
-2 cups regular grits (not instant or quick-cooking)
½ cup grated parmesan cheese
1 tablespoon unsalted butter
½ teaspoon freshly ground black pepper

Heat 1 tablespoon of the olive oil in a small skillet over medium heat. Add the mushrooms and cook about 5 minutes, until all of the liquid is released and they are golden brown. Season with salt and pepper. Set aside. In a large saucepan over medium-high heat, combine the chicken stock, milk, and 1 teaspoon salt, and bring to a gentle boil. Stir in the saffron threads until dissolved, about 2 minutes. Slowly wshiky in the grits and reduce the heat to a very low simmer, stirring occasionally to keep the grits from scorching. Cook, stirring frequently until the liquid has been absorbed and the grits are thick, about 30 minutes. Stir in the reserved mushrooms, and the cheese, butter, and ½ teaspoon pepper.

Grease a 13 by 9-inch baing dish. Pour in the grits and smooth out into an even layer. Let cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.

Use a 2½-inch biscuit cutter to cut out 15 cakes. Place on a baking sheet in one layer, cover, and refrigerate until ready to cook.

For the mushroom ragout:
-2 tablespoons (1/4 stick) unsalted butter
-1 garlic clove, minced
-1 sprig fresh rosemary
-2 cups mixed wild mushrooms (such as chanterelle, porcini, oyster or shiitake)
-1 tablespoon fresh lemon juice
-¼ teaspoon kosher salt
-¼ teaspoon freshly ground black pepper
-1 tablespoon heavy cream

Melt the butter with garlic and rosemary in a medium skillet over medium heat. Add mushrooms and cook for 8 to 10 minutes, until all of the liquid is released and the mushrooms are golden brown. Season with salt and pepper and stir in lemon juice and heavy cream. Cook about 2 more monitues, until cream is absorbed. Remove rosemary.

To finish: Use the remaining olive oil to grease a non-stick griddle over medium heat. Gently blot the grits cakes with paper towels to make sure they are not damp. Cook the cakes 4 to 5 minutes on each side, until golden brown/ Garnish with the mushroom ragout.

THE co*ckTAIL

Campari and Blood Orange Sparklers

-2 ounces Fresh Blood Orange Juice
¼ to ½ cup sugar in a small shallow dish, for rimming the glasses
1 ounce Campari
Sparkling wine

Press a slice of a juiced blood orange (or a damp paper towel) around the rim of a champagne glass. Press the top of the glass in the sugar to coat the rim. Combine the blood orange juice and Campari in the champagne glass. Top with sparkling wine.

THE DESSERT

Chocolate Peanut Butter Truffles
6-8 servings (about 42 balls)

-½ pound (2 sticks) unsalted butter
-1 cup creamy peanut butter
-1 teaspoon vanilla extract
-3 ½ cups confectioners' sugar
-8 ounces semisweet chocolate, chopped

Line a baking sheet with parchment paper. In a medium saucepan over low heat, melt the butter with the peanut butter. Stir in the vanilla. Remove from the heat. Stir in the sugar until smooth. (The mixture will be the texture of thick dough.) While still warm, use your hands to shape the dough into balls by the tablespoon-full. Place on the baking sheet.

In a saucepan over medium-low heat, melt the chocolate, stirring constantly. Remove from the heat and use a toothpick to dip balls halfway in chocolate. Place back on the baking sheet. Refrigerate until set, about 1 hour.