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Christmassy Window Decorated with Biscuits and Candles
Linda Burgess
Buy This at Allposters.com
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."
~
Bess
Streeter Aldrich (Song of Years)
"From one of
America's premier culinary publications comes a
delectable assortment of more than 125
traditional and new
Christmas recipes,
accompanied by holiday menu suggestions,
entertainment tips, and
special Christmas treats. "
 
Bon Appetit:
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
favorite
memories and evoke a
world of best-loved tastes, smells, sounds and scenes: candy canes
and ginger-
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 Parties - Holiday Tea Party
Smoked-Salmon Sandwiches with
Red Onion Relish
8 ounces cream cheese, room temperature
6 tablespoons chopped chives
1/4 cup crème fraîche or sour cream
2 tablespoons fresh dill or
2 teaspoons dried dillweed
2 cups finely chopped red onions
2 tablespoons sugar
2 tablespoons rice vinegar
24 slices thin Danish-style pumpernickel bread
12 ounces thinly sliced smoked salmon
Mix cream cheese, chives, crème fraîche and dill in medium bowl.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Mix red onions, sugar and vinegar in another medium bowl. Let
stand
10
minutes.
Spread each bread slice with about 1 tablespoon cheese mixture to
cover. Divide salmon among 16 bread slices. Sprinkle about 1 tablespoon red
onion mixture
atop salmon on each bread slice. Top each of 8 salmon-
topped bread slice, salmon side up.
Top each stack with 1 cheese-covered
bread slice, cheese side down, forming a total of 8
three-layer sandwiches.
Cut each sandwich diagonally into quarters. (Can be made 1 hour
ahead.
Cover with clean, damp cloth and chill.)
Orange-Currant Scones
3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup chilled solid vegetable shortening, cut into pieces
1 cup plus 2 tablespoons chilled buttermilk
3/4 cup dried currants, dried cranberries or dried cherries
1 tablespoon grated orange peel
Additional sugar
Preheat oven to 425 degrees F. Line large baking sheet with foil. Stir
flour, 1/3 cup sugar, baking powder, salt and baking soda in large bowl
to blend. Add
butter and shortening; using fingertips, rub in until coarse
meal forms. Add 1 cup
buttermilk, currants and orange peel. Stir gently
until dough
comes together in large
moist clumps. Gather dough into
ball. Transfer
dough to lightly floured work surface.
Gently knead 3
or 4 turns to
combine well. Divide into 2 pieces; flatten into
3/4-inch-
thick rounds.
Using floured knife, cut each round into 8 wedges.
Transfer wedges
to prepared baking sheet. Brush with remaining 2
tablespoons buttermilk
and sprinkle with
remaining sugar.
Bake scones until light golden brown, about 15 minutes. (Can be
prepared
up to 4 hours ahead. Cover loosely and keep at room
temperature.) Serve warm or
at room temperature. Makes 16.
Mini Mincemeat Pies
1 3/4 cups all-purpose flour
10 tablespoons powdered sugar
3 1/4 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter,
cut into 1/2-inch pieces
1 large egg yolk
2 tablespoons (or more) orange juice
3/4 cup purchased mincemeat from jar
3 tablespoons minced crystallized ginger
1/4 teaspoon ground cinnamon
1 egg, beaten to blend (for glaze)
Mix flour, 6 tablespoons powdered sugar, 2 1/2 teaspoons orange peel
and salt in processor. Add butter; process until mixture resembles coarse
meal. Whisk egg
yolk and 2 tablespoons orange juice in a small bowl.
Add to processor; blend until moist
clumps for, adding more juice by
teaspoonfuls
if dry. Gather dough into ball; flatten into
disk. Chill at
least 30 minutes.
(Can be prepared up to 2 days ahead. Wrap in
plastic and
keep chilled.
Let stand at room temperature 30 minutes
before continuing.)
Butter eighteen 1 3/4-inch-diameter mini muffin cups. Mix mincemeat,
crystallized ginger, cinnamon, remaining 4 tablespoons powdered sugar
and
3/4 teaspoon peel
in small bowl. Roll out dough on floured surface
to
17-inch round. Using 2
1/2-inch-diameter
cookie cutter, cut out 18
dough rounds. Press 1 round into bottom and up sides of each
muffin
cup.
Using 1 3/4- to
2-inch-diameter cookie cutter, cut out 18 more
dough
rounds
(reroll dough if necessary). Fill crust in each muffin cup
with 1
heaping teaspoon
mincemeat filling. Brush edges of smaller
dough
rounds with some of egg glaze. Place
one
round atop filling in
each
muffin cup, glazed side down, pressing dough edges to seal. Cut
small
X in center of each pie. (Can be prepared 4 hours ahead. Cover
pies
and remaining
egg glaze separately and then refrigerate.)
Preheat oven to 375 degrees F. Brush pies with remaining egg glaze.
Bake
until crusts are golden, about 20 minutes. Using small knife, cut
around pies to loosen;
turn out onto rack. Serve warm or at room
temperature.
Makes 18.
Double-Lemon Bars
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces,
room temperature
4 eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon grated lemon peel
Powdered sugar
Preheat oven to 350 degrees F. Combine 1 1/2 cups flour and
1/2 cup powdered
sugar in processor. Add butter and cut in, using on/off turns,
until mixture resembles
coarse meal. Press into bottom of 9x13x2-inch
baking dish. Bake until crust is golden,
about 20 minutes. Remove from
oven. Maintain oven temperature.
Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1
teaspoon
flour and lemon peel in medium bowl to blend. Pour into crust. Bake
until mixture
is set, about 20 minutes. Cool. Cut into 24 bars. (Can be
prepared
1 day ahead.
Refrigerate in airtight container.) Sift powdered
sugar over
top before serving. Makes 24.
There's more! Click for
from
The Menu - Christmas Dinner
Baked Goat Cheese with Roasted
Garlic and
Caramelized Onion
Wild Rice and Wild Mushroom Soup
Garlic-Studded Racks of Lamb
Potato and Apple Galette with Sage
Sesame-Onion Crescent Rolls
Christmas Pudding with Brandied Butter
from The Guide - Gifts from the Kitchen
Sweet and Spicy Candied Nuts
Five-Minute Spiced Orange Marmalade
Citrus Vodka
Winter Fruit Chutney
Olive Oil Infused with Porcini and Rosemary
And of course, you're longing for more recipes.
No problem, just
click!
Index - Cookbook Features
Holiday Appetizers -
Quick, Easy, Elegant
Christmas Cookie Collection
Christmas with All the
Trimmings
Holiday
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