Food and Wine Holiday Cookbook
Food & Wine Books, Editorial Director: Judith Hill, 1996,
American Express Publishing Corporation
Mushrooms with Dilled Sour Cream on Toast
Cauliflower Oyster Stew
Roast East Hampton Golden Goose
Apricot Walnut Stuffing
Braised Red Cabbage with Maple-Glazed Chestnuts
Braised Red Cabbage with
“Braised red cabbage not only has a delicious subtle sweetness but also a
gorgeous color. It needs acidity – provided here by apple cider and wine
vinegar – to bring
out that magenta hue.”
1 pound fresh chestnuts
1 head red cabbage (about 2 pounds), shredded
4 cloves garlic, minced
4 large shallots, cut into thin slices
1/2 pound Canadian bacon, cut into 1/2-inch dice
1 teaspoon caraway seeds
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 cups apple cider
1/2 cup red-wine vinegar
[We use red wine instead.]
2 cups milk
2 cups water
1 teaspoon vanilla extract
3 tablespoons butter
1/3 cup maple syrup
Heat the oven to 350 degrees F. Cut an “X” through the shell on the flat end
of each of the chestnuts. Put the chestnuts on a baking sheet. Bake the
chestnuts until the shell at each “X” lifts away from the chestnut, 10 to 15
minutes. Peel the chestnuts while they are still warm.
2. In a large pot, combine the shredded red cabbage, the garlic, shallots,
Canadian bacon, caraway seeds, nutmeg, salt, pepper, apple cider, and
vinegar [or wine]. Bring to a boil over moderately high heat. Reduce the
heat, cover, and simmer, stirring occasionally, until the cabbage is tender
and the liquid is reduced to 1/2 cup, about 2 hours.
3. Meanwhile, in a medium saucepan, combine the chestnuts with the milk and
water, Bring to a boil. Reduce the heat, add the vanilla, cover, and simmer
until the chestnuts are just tender, about 40 minutes. Drain well,
under warm water, and drain again.
4. In a large frying pan, melt the butter. Add the chestnuts and the maple
syrup and cook over moderately high heat, stirring frequently, until the
chestnuts are glazed and light brown, about 8 minutes. Serve the chestnuts
over the hot cabbage.
Make it ahead:
You can complete the recipe through Step 3 at least 3 days
ahead [this will
enhance the flavor of the cabbage]. Refrigerate the cabbage
separately. Reheat the cabbage and proceed with the recipe.
“A light yeast cake soaked with Grand Marnier syrup, decorated with
fruit, and served with whipped cream, this dessert resembles a
of the more familiar individual rum babas. It’s a specialty
Christmas and New Year’s.”
1/4 cup lukewarm milk, plus 1 tablespoon cold milk
1/3 cup plus 1 1/2 cups sugar
2 teaspoons dry yeast
2 large eggs, at room temperature, beaten to mix
7 tablespoons unsalted butter, at room temperature
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 cups water
1/4 cup plus 4 teaspoons Grand Marnier, or other orange liqueur
1/2 cup chopped mixed candied fruit, for decoration
Grand Marnier Whipped Cream (recipe follows)
1. In a large bowl combine the 1/4 cup lukewarm milk, 1
the sugar, and the yeast. Let stand until the mixture bubbles,
minutes. Add the eggs and butter and stir until well combined.
2. In another large bowl, combine the flour, 2 tablespoons of the sugar,
the salt. With a wooden spoon, gradually stir the flour mixture into
yeast mixture, 2 to 3 tablespoons at a time. The dough should be
sticky. With the spoon or with your hands, beat the dough
against the side
of the bowl until smooth and elastic, about 5 minutes.
can mix and beat the dough in an electric mixer:
Make the yeast mixture in
of a standing mixer fitted with a
dough hook. Add the flour
mixture, 2 to 3 tablespoons at a time, and
beat on low speed, scraping the
bottom of the
Increase the speed to medium and continue
beating until the dough
is elastic, about 5 minutes.
3. Cover the bowl with plastic wrap and set in a warm place until the
has doubled in bulk, about 1 1/2 hours.
4. Heat the oven to 400 degrees F. Butter a 1-qiart ring mold and coat
bottom and sides with 1 tablespoon of the sugar. Punch down the
Divide the dough into six even pieces and put them, evenly
spaced, in the
prepared ring mold. Cover the mold and set in a warm
place until the
rises to the rim, about 45 minutes.
5. Sprinkle the dough with 1 tablespoon of the sugar. Bake the cake in
middle of the oven until golden brown, about 20 minutes. Let cool
for 5 minutes.
6. Meanwhile, in a small pot, combine 1 1/2 cups of the sugar and the
Bring to a boil over high heat, stirring to dissolve the sugar.
the heat and add 1/4 cup of the Grand Marnier.
7. Unmold the cake; if necessary, loosen the edges with a small knife.
Return the hot cake to the mold. Prick the top of the cake all over with
fork and gradually drizzle 1/2 cup of the warm syrup over the cake.
the cake onto a serving plate, remove the mold, and prick the
top of the
cake with a fork. Drizzle the cake with another 1/2 cup of the
cool. Add the remaining 4 teaspoons Grand Marnier to the
syrup left in the
pan and let cool.
8. In a small pot, combine the 1 tablespoon cold milk and the remaining
tablespoon sugar. Bring to a boil over moderate heat, stirring to dissolve
the sugar. Brush this glaze all over the cake. Decorate the top with the
candied fruit. Just before serving, fill the center of the cake with the
whipped cream. Pass the remaining syrup.
- Lydie Marshall
Grand Marnier Whipped Cream
about 3 cups
1 1/2 cups heavy cream
2 tablespoons sugar
2 tablespoons Grand Marnier or other orange liqueur, more to taste
In a large bowl, whip the cream, sugar, and Grand Marnier
the cream holds firm peaks when the beaters are lifted.
Make it ahead: You can whip the cream up to 3 hours in advance. Keep it
covered in the refrigerator. You may need to whisk it for 30 seconds just
before serving if it has separated slightly.
Back to page 1
Besh's Big Easy Christmas
Cabbage with Apples and Red Wine
Cabbage Braised with Riesling and Bacon
Savoy Cabbage with Pancetta and Oyster Mushrooms
Chanterelle and Leek Sauté
au Calvados with Glazed Apple Rings
Savarins with Dried Apricot and Raisin Compote
Pudding with Brandied Butter
Christmas Bread Pudding with Amaretto Sauce
Favorite Recipes Index
Recipe Archives Index