Stonewall Kitchen Winter Celebrations
Entertaining Tips and Recipes for the Holiday Season
Oct 10, 2009
Stonewall Kitchen Winter Celebrations focuses on the holidays of winter. This cookbook is filled with elegant recipes and entertaining tips for Thanksgiving, Christmas, Chanukah and New Year's Eve.
Salads, Soups & Appetizer Holiday Recipes
Many hosts and hostesses rely on appetizers to go, but they can be made simply at home with the first course chapter that includes some special-occasion recipes, such as a wintertime slaw, Lobster Stew with Saffron Cream, Tarragon Crab Canapes and Indian-Spiced Meatballs. These holiday recipes are a great way to start out a festive occasion.
Main Courses for Holiday Cooking
Pull out all the stops with special main courses, such as Beef Tenderloin with Horseradish Crust, Standing Rib Roast Studded with Garlic, Osso Buco with Orange Gremolata, Roast Turkey with Cranberry-Pecan Stuffing, Holiday Ham with Maple Syrup-Clove-Marmalade Glaze and Roast Salmon and Scallops in an Orange-Champagne Beurre Blanc. A page on roasting makes cooking beef, pork, lamb and poultry a breeze.
Side Dishes for Winter Cooking
Rather than making the same mashed potatoes and green beans, offer a creative side with recipes such as Mashed Parsnips and Pears, Roasted Garlic, Herb and Parmesan Custard and Sharp Cheddar and Herb Popovers. The side dish recipes in Winter Celebrations make ordinary ingredients rise to the occasion.
Deserts for Gourmet Food Lovers
Holiday parties are a time when almost everyone indulges in dessert, so be sure to offer something homemade that gourmet food lovers will appreciate. Try Poached Pears with Champagne-Ginger-Cinnamon Syrup, Four-Berry Crisp or Chocolate-Mint Christmas Cake.
Summary
The authors, Jonathan King and Jim Stott, are owners of Stonewall Kitchen, a specialty food products manufacturer. They also own and operate a restaurant, cooking school and several retails stores. Their fourth cookbook, Winter Celebrations, is a wonderful resource for the holiday hostess, filled with the special-occasion meals that signify this special time of year. An excellent hostess or Thanksgiving gift, it earns its keep on any cook's bookshelf.
Title: Stonewall Kitchen Winter Celebrations
Author: Jonathan King, Jim Stott & Kathy Gunst
Publisher: Chronicle Books, 2009, 144 pp., $19.95
ISBN: 978-0-8118-6868-6
Recipe Excerpt:
Orange-Scented Mashed Butternut Squash
Serves 4
Ingredients:
- 2 pounds peeled, seeded butternut squash, chopped into 1-inch pieces
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon unsalted butter, cubed
- 1 teaspoon honey
- 1 teaspoon orange zest
- Salt
- Freshly-ground black pepper
Directions:
- Fill a large pot with 2 inches of lightly-salted water and bring to a simmer over high heat. Add the squash, cover, reduce the heat to medium and cook for 15 to 20 minutes, or until the squash is tender when pierced with a fork or small, sharp knife.
- Drain the squash, and transfer it to the container of a food processor. Add the juice, butter, honey, zest, and salt and pepper to taste, and puree until smooth. Season again to taste.
- The squash can be prepared ahead. Place finished squash in a casserole dish. Cover and refrigerate up to 2 days. To reheat, place in a 350 degree oven, covered, for 30 minutes, or until warmed through.
The cookbook includes variations, such as substituting the type of squash, adding carrot or nutmeg to the dish.
More holiday ideas:
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