Recipes from Martina McBride's new cookbook, 'Around the Table' (2024)

Here are some recipes from Martina McBride's new cookbook,"Around the Table: Recipes and Inspiration for Gatherings Throughout the Year." It was published on Oct. 7 byWilliam Morrow ($29.99 hardcover, $19.99 e-book).

McBride wrote the book withKatherine Cobbs, a food writer, editor and columnist who lives in Birmingham.

BACON WRAPPED STUFFED DATES (Serves 6)

"I dare you to eat just one of these! If you want a hint of acidity to cut the richness of the bacon and cheese, drizzle with a glaze made by slowly simmering 1/2 cup of balsamic vinegar until it has reduced by half and is syrupy. Bottled balsamic glaze or reduction is also available where you find vinegars and oils in the grocery store nowadays."

• 1/4 cup plus 1 tablespoon of goat cheese, softened
• 1 tablespoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 15 whole Medjool pitted dates
• 30 lightly salted roasted whole almonds (about 1/4 cup)
• 5 slices bacon, cut crosswise into thirds
• Wooden picks (at least 30)
• 2 tablespoons balsamic glaze (optional, see Headnote)

1. Preheat the oven to 375degF.

2. Combine the goat cheese, thyme, and pepper in a small bowl.

3. Cut each date in half crosswise, then cut a lengthwise slit in each piece. Stuff each date half with G teaspoon of the goat cheese mixture and 1 almond. Pinch the dates closed. Wrap each date securely in a piece of bacon and secure with a wooden pick. (These may be wrapped and refrigerated up to 1 day before baking.) Arrange the dates, seam side down, on a wire rack set on a 17 x 13-inch baking sheet.

4. Bake for 24 to 26 minutes, or until the bacon is browned and crisp. Serve warm or at room temperature. Drizzle with the balsamic glaze, if desired.

ZUCCHINI,SUN-DRIEDTOMATOANDBASIL TART(Serves 10 to 12)

"This savory tart is a favorite in our house. Everyone loves it, especially Delaney, which is why she requested it for her graduation brunch. It has a bit of an Italian flavor with the basil and sun-dried tomatoes, and it looks nice on the brunch buffet, too. The fact that it can be served warm or at room temperature is a bonus. Definitely let it rest for a bit after taking it out of the oven so that it firms up and will be easier to slice and serve. This always goes fast."

• 2 frozen deep-dish piecrusts, thawed
• 3 cups shredded mozzarella
• 1 cup freshly grated Parmigiano-Reggiano
• 6 tablespoons crumbled goat cheese
• 1 cup drained and thinly sliced oil-packed sun-dried tomatoes
• 1 cup thinly sliced fresh basil
• 1/2 cup chopped green onions
• 2 tablespoons chopped fresh oregano
• 2 small zucchini, sliced into
• 1/4-inch rounds
• 4 large eggs
• 2 cups half -and-half
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 425degF.

2. Prick the bottom of the crusts with a fork and prebake them for 5 to 8 minutes, or until lightly golden. Reduce the temperature to 400degF. Sprinkle 1/2 cups of the mozzarella into each crust, then top each with 1/4 cup of the Parmigiano-Reggiano, 3 tablespoons of the goat cheese, 1/2 cup of the sun-dried tomatoes, 1/2 cup of the basil, 1/4 cup of the green onions, and 1 tablespoon of the oregano. Arrange the zucchini in concentric circles to cover the top of the tart. Whisk together the eggs, half-and-half, salt, and pepper in a medium bowl. Divide the mixture evenly between the piecrusts. Sprinkle each with 1/4 cup of the remaining Parmigiano-Reggiano cheese.

3. Bake for 32 to 35 minutes, or until the custard is set and the crust is golden brown. Serve warm or at room temperature.

TRIPLE CHOCOLATE CRANBERRY OATMEAL COOKIES(Makes 32 cookies)

"As I've said before, I'm not a great baker. But every once in a while I get the urge to bake or make cookies with Ava. This is a holiday twist on the oatmeal cookie. The orange and cranberry take it to a whole new level! Double or triple this recipe depending on how large a crowd you expect or if you're packaging these as party favors. The prepared dough keeps well, covered, in the refrigerator. Let it sit at room temperature for about 20 minutes, then scoop and bake."

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 10 tablespoons (11/4 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 cup old-fashioned oats
• 1/2 cup semisweet chocolate chunks
• 1 cup milk chocolate chips
• 1 cup white chocolate chips
• 1/2 cup dried cranberries

1. Preheat the oven to 350degF. Line two 17 x 13-inch rimmed baking sheets with parchment paper.

2. Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl and set aside. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until smooth and fluffy.

Add egg, vanilla, and orange zest and beat until blended. Add the flour mixture and oats and stir until blended. Stir in the chocolate chunks,

1/2 cup of the milk chocolate chips, 1/2 cup of the white chocolate chips, and the cranberries.

3. Drop the batter by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. Bake for 12 to 14 minutes, or until the edges are lightly browned. Cool on the sheets for 5 minutes, then transfer the cookies to a rack and cool completely.

4. In separate small bowls, microwave the remaining 1/2 cup milk chocolate chips and 1/2 cup white chocolate chips at high power for 1 minute, stirring after 30 seconds. Using a small spoon, drizzle the melted chocolate over the cookies. Let stand until the chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in an airtight container at room temperature.)

From the book "Around the Table: Recipes and Inspiration for Gatherings Throughout the Year" by Martina McBride Copyright (c) 2014 by Martina McBride. William Morrow, an imprint of HarperCollins Publishers. Reprinted by permission.