Home Cooked for the Holidays: Sandra Lee

Posted on Dec 13, 2013 10:45am

Chef Sandra Lee, cookbook author, TV host and magazine owner, returned to THE TALK for our "Home Cooked for the Holidays" series and shared some of her easy to do semi-homemade holiday dishes.


Makes 4 servings

½ cup red currant jelly

3 tablespoons soy sauce

2 tablespoons Dijon mustard

2 racks of lamb

2 teaspoons garlic salt

1 teaspoon black pepper

Watercress (optional)

1. Preheat oven to 400°F. In a saucepan, combine jelly, soy sauce, and mustard. Cook over medium heat until jelly has melted, stirring frequently. Remove from heat.

2. Season lamb all over with garlic salt and pepper. Place lamb, bone sides down, on a wire rack in a roasting pan. Roast in preheated oven for 30 to 35 minutes for medium (160°F). After the first

10 minutes of roasting, baste lamb every 10 minutes with currant glaze.

3. Remove from oven. Tent with aluminum foil; let stand for 10 minutes. Cut lamb into individual chops. Bring any remaining red currant glaze to a boil. Brush chops with remaining glaze. Garnish with watercress if desired.


Makes 4 servings

Fancy Figs with Orange-Honey Drizzle:

1/4 cup honey

2 teaspoons frozen orange juice concentrate, thawed

1⁄8 teaspoon herbes de Provence

12 fresh Mission figs, halved

Nonstick vegetable cooking spray

4 ounces Brie cheese, cut into wedges

Baguette-style French bread slices, toasted

1. Preheat broiler; spray a baking sheet with nonstick cooking spray. Meanwhile, for Orange-Honey

Drizzle, in a small saucepan, combine honey, orange juice concentrate, and herbes de Provence. Simmer over medium heat for 2 minutes. Set aside.

2. Lightly spray cut sides of figs with cooking spray. Place figs, cut sides down, on prepared baking sheet

6 to 8 inches from heat for 1 to 2 minutes per side or until figs are tender. Remove from oven.

3. Serve fig halves and Brie cheese on bread slices. Top with Orange-Honey Drizzle.

Cream Cheese Brick with Chutney recipe:

1 package (8-ounce) PHIL ADELPHIA Cream Cheese

1 cup mango and ginger chutney

1/2 cup apricot preserves

1/4 cup whole berry cranberry sauce

1/4 teaspoon red pepper flakes

  1. In a large bowl, stir together red pepper, chutney, preserves, and cranberry sauce. Place cream cheese brick on a serving platter and spoon chutney mixture over layers.


Makes 4 servings

1 box (6.2-ounce) fast-cooking long grain wild rice

1 cup frozen Pictsweet seasoning blend vegetables

3/4 cup reduced-sodium chicken broth

1 can (11-ounce) Mandarin orange segments, drained

½ cup whole berry cranberry sauce

1⁄3 cup chopped pecans

1. In a medium saucepan, combine rice, vegetable blend, and chicken broth. Bring to a boil; reduce heat.

Cover and simmer for 5 minutes.  Remove from heat and let stand about 5 minutes or until broth is absorbed. Stir in mandarin oranges, cranberry sauce, and pecans.


Makes 4- layer cake


1 box white cake mix

1 pouch (17.5-ounce) sugar cookie mix

6 tablespoons butter, room temperature

1/4 cup PHILADELPHIA Cream

Cheese, room temperature

3 eggs

1½ cup milk

1 teaspoon vanilla extract


2 cups (4 sticks) butter, room temperature

1 package (8-ounce) PHILADELPHIA Cream Cheese

2 boxes (1 pound each) powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

1. Preheat oven to 350˚F. Grease four 9-inch cake pans and line the bottoms with parchment. In a bowl, combine butter with ¼ cup cream cheese and beat until smooth, 1 to 2 minutes. Beat in eggs, one at a time.

Add cake mix, cookie mix, milk, and vanilla extract and beat until batter is light and fluffy.

2. Divide batter among pans.  Smooth with a spatula and bake for 25 minutes or until a butter knife inserted in the center comes out clean. Cool layers completely.

3. For frosting, beat butter and cream cheese until smooth.  Add sugar and beat on low until smooth. Beat at medium until light and fluffy. Add vanilla and milk and beat to combine.

4. Set a cake layer on serving platter. Spread frosting over top.  Repeat with remaining layers.  Frost sides of cake and smooth for an even finish.


Makes 18 servings

8 whole cardamom pods

Stick cinnamon

12 whole cloves

4 cups dry red wine, Sterling Vineyards® Reserve Cabernet Sauvignon

1/2 cup Smirnoff wild honey vodka

35 ounces cold water

1 can (12-ounce) frozen cranberry juice concentrate

1⁄3 cup honey

Cranberries and orange slices

1. Cut 6-inch squares from a double thickness of cotton cheesecloth to use as a spice bag. Pinch cardamom pods to break. Center all the spices on the square, fold up, and tie.

2. In a large slow cooker, combine spice bag, wine, vodka, water, frozen juice concentrate, and honey. Cover and cook on low-heat for 4 to 6 hours or on high-heat for 2 to 2½ hours.

3. Remove and discard spice bag. Ladle drink into glasses and garnish with cranberry and orange.

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