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La Belle Cuisine
"Christmas Eve was a
night of song that wrapped itself about you like
a shawl. But it warmed more than your body. It warmed your heart...
filled it, too, with melody that would last forever."
Streeter Aldrich (Song of Years)
"From one of
America's premier culinary publications comes a"
delectable assortment of more than 125
traditional and new
accompanied by holiday menu suggestions,
entertainment tips, and
special Christmas treats.
The Christmas Season
From the Editors of Bon Appétit, 2000,
Condé Nast Books, Clarkson Potter
From the Introduction...
"Is there any other word that conjures as many shared
images as Christmas does? To say 'Christmas' is to unlock a storehouse of
memories and evoke a
world of best-loved tastes, smells, sounds and scenes: candy canes
bread, Christmas trees and
simmering cider, carols and the quiet of a snowy
night, stockings and beribboned gifts, crowded streets and gathered family."
Bon Appetit - One Year Subscription
from The Guide - Gifts from the Kitchen
Sweet and Spicy Candied Nuts
Nonstick vegetable oil spray
1/2 cup light corn syrup
5 tablespoons sugar
2 1/2 teaspoons salt
3/4 teaspoon (generous) freshly
ground black pepper
1/2 teaspoon (scant)
4 1/2 cups mixed whole almonds,
raw cashews and pecans
Preheat oven to 325 degrees F. Spray large baking sheet with nonstick
Combine the corn syrup, sugar, salt, black pepper and cayenne
in large bowl. Stir to
blend. Add the nuts; stir gently to coat.
prepared baking sheet.
Place large piece of foil on work surface. Bake nuts 5 minutes. Using
fork, stir nuts to coat with melted spice mixture. Continue baking until
nuts are golden
and coating bubbles, about 10 minutes. Transfer to
Working quickly, separate nuts
with fork. Cool. (Can be made 3
ahead. Divide nuts among decorative tins or jars.
Makes 4 1/2 cups.
Five-Minute Spiced Orange Marmalade
1/2 cup honey
1/2 cup brandy
3 cinnamon sticks
3 whole star anise
1 vanilla bean, cut crosswise
into 3 pieces
Three 3x1-inch strip orange peel
(orange part only)
12 whole cloves
Two 14- to 16-ounce jars
Combine honey, brandy, cinnamon stick, star anise and vanilla bean in
large saucepan. Pierce each orange peel strip with 4 cloves, spacing apart;
add to pan.
Simmer until mixture is reduced to 1/2 cup, about 5 minutes.
Add marmalade; bring to
simmer, stirring often. Remove marmalade from
Using tongs, transfer 1 star anise, 1 cinnamon stick, 1 vanilla piece
and 1 orange-clove strip to each of three 8-ounce canning jars. Fill each
marmalade and seal with lids. (Can be prepared 4 weeks
Makes about 3 cups (enough for three 8-ounce jars)
"You can select any type of bottle you
like for this citrus-scented
choosing a wide-necked one makes it a snap to
the citrus peel into the vodka."
Six 2 x 1/2-inch strips orange peel
(orange part only)
One 8-inch wooden skewer
Six 2 x 1/2-inch strips lemon
peel (yellow part only)
Six 2 x 1/2-inch strips lime
peel (green part only)
One 750-ml clean clear wine
bottle with cork
One 750-ml bottle vodka
Fold one orange peel strip crosswise in half without breaking. Thread
onto skewer. Repeat with one lemon peel strip, then one lime peel strip.
alternating remaining orange, lemon and lime peel strips on same
skewer. Using chopsticks
as aid, if necessary, guide citrus peel skewer through neck of empty bottle, pushing
gently but being careful not to break any peel. Fill bottle with vodka and cork.
Refrigerate at least 1 week and
up to 3 weeks. Serve chilled. Makes enough to fill one 750-milliliter bottle
Winter Fruit Chutney
1 orange, peel and white pith removed
3 cups dry white wine
2/3 cup sugar
2 tablespoons fresh lemon juice
2 cinnamon sticks
2 bay leaves
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
1 cup dried cranberries
2/3 cup coarsely chopped dried pears
2/3 cup coarsely chopped dried figs
1/2 cup raisins
3 tablespoons minced crystallized ginger
4 small apples (about 1 pound total), peeled,
cored, cut into 1/2-inch pieces
Using small sharp knife, cut between membranes of orange to release
Combine white wine, sugar, lemon juice, cinnamon sticks, bay leaves,
coriander seeds and peppercorns in large nonreactive saucepan. Cover
and simmer 15
minutes. Strain mixture; discard solids.
Return liquid to saucepan. Add cranberries, pears, figs, raisins and
ginger. Cover and simmer until fruit is tender, about 10 minutes. Add
apples. Simmer until
apples are just tender, about 15 minutes. Cool to
Stir in reserved orange
segments. Transfer to jars; seal
(Can be prepared 1 week ahead.)
Makes about 6
cups (enough for three 16-ounce jars).
Olive Oil Infused with Porcini
This all-purpose oil takes its cue
from cooks in the northern Italian
Milan, where rosemary and porcini mushrooms are
basics. On the
card you attach to the bottle, tell the recipient
to be sure
and to use it within three weeks of
the date it was made.
1 1/2 ounces dried
3 cups olive oil
1 1/2 tablespoons
Place mushrooms in strainer. Rinse under hot water. Drain well. Pat
mushrooms dry. Combine mushrooms, oil and rosemary in heavy
medium saucepan. Cook over low
heat until thermometer inserted
into oil registers 180 degrees F., about 8 minutes. Remove from
heat. Cover; cool to room temperature, 2 hours.
Divide mixture between bottles. Seal. Refrigerate up to 3 weeks.
Makes about 3 1/2 cups (enough for two 375-milliliter bottles).
Peppercorn, Mustard and Dill Vinegar
"This easy condiment would be wonderful incorporated
cold poached salmon. In fact, you might make a
gift basket with this
and other vinaigrette ingredients, plus
Makes about 3 1/2 cups
(enough for two 375-milliliter bottles)
3 1/4 cups white wine
3 tablespoons yellow mustard seeds
1 tablespoon whole allspice
1 tablespoon white peppercorns
1 teaspoon dill seeds
3 bay leaves
2 lemon slices, halved
1 medium bunch fresh dill sprigs
Place first 5 ingredients in
large bowl. Mix in bay leaves, lemon
dill sprigs. Divide mixture between bottles. Seal. Store
in cool dry
least 1 week and up to 6 weeks.
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Holiday Tea Party
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Quick, Easy, Elegant
Christmas Cookie Collection
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