HOLIDAY BRUNCH ~ CRAB & ARTICHOKE CASSEROLE / MANDARIN ALMOND SALAD

"Keep your Christmas-heart open all the year round."

~Jessica Archmint

CRAB & ARTICHOKE CASSEROLE

~ Rich 'but worth the calories' 30 year old favorite adapted from Bon Appetit/Nov 1977

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1/2 cup unsalted butter

3 Tbsp. minced onion

1/2 cup flour

1 quart cream

1/2 cup Madeira

1 tsp. white pepper

coarse salt

2 Tbsp. fresh lemon juice

4 cups good lump crab meat

3 cups drained artichoke hearts

2 1/2 cups cooked penne pasta

2-3 cup grated Gruyere cheese

fresh chopped parsley

paprika

• Preheat oven to 350-degrees. In saucepan, heat cream to boiling point.
• Melt butter in large saute pan. Add onion to sizzling butter and saute until golden. Stir in flour and cook over low hear until flour is pale yellow. Remove from heat. Add cream and whisk vigorously. Return to moderate heat and stir until sauce comes to a boil. Reduce heat and add Madeira. Season with salt and white pepper.
• Pour lemon juice over crab meat and toss lightly. Combine crab, artichoke hearts, cooked pasta, and sauce. Spoon in to buttered 6-quart casserole. Sprinkle with cheese. Top with chopped fresh parsley and dust with paprika.
• Bake for 25-30 minutes or until heated through. (10-12 servings)

Note: Can make a day ahead and refrigerate. Bring to room temperature before baking.

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MANDARIN ALMOND SALAD

1/2 cup slivered almonds

1/4 cup sugar

1/4 cup vegetable oil

2 Tbsp. red wine vinegar

1 Tbsp. fresh parsley

1/8 tsp. coarse salt

3 drops Tabasco sauce

1 Tbsp. sugar

8 cups fresh greens (Spring mix, romaine, bibb or spinach)

1 11 oz. can drained mandarin oranges

1/2 thinly sliced red onion

• Cook almonds and 14 cup sugar in small saucepan over medium heat, stirring constantly for 10 minutes or until almonds turn golden. Spread in single layer on lightly greased wax paper; cool 20 minutes and break into pieces.
• Combine oil, vinegar, parsley salt, pepper, and sugar in jar with tight lid. Shake well and chill until ready to serve.
• Toss together lettuce, oranges, and onion. Drizzle with dressing and top with caramelized almonds. (6 servings)