Winter Gatherings (18 page)
Wine-Braised Sauerkraut and Sausages, 86–87
Winter Greens and Walnut Lasagna, 110–13,
112
Winter Squash Waffles with Maple-Apple Compote, 97–98
Manchego, Jamón Serrano, and Dates, Spanish Panini with, 90–91
Maple (syrup)
about, 162–63
-Apple Compote, Winter Squash Waffles with, 97–98
Crèmes Brûlées, 159–60,
161
grading of, 162–63
Marsala
about, 115
and Wild Mushroom Sauce, Cheese Ravioli with, 114–15
Marshmallows
Homemade,
21,
142–43
Homemade, Orange-Spice Hot Chocolate with, 20,
21
Meat.
See
Beef; Lamb; Pork
Meaty Beet Borscht, 38
Menus
A Festive Christmas Dinner, 19
A New Year’s Buffet, 85
Super Bowl Menu, 105
Moroccan Lamb and Garbanzo Bean Soup, 39–40
Mushroom(s)
and Jerusalem Artichoke Soup, 31–32
Wild, and Marsala Sauce, Cheese Ravioli with, 114–15
Wild, and Thyme, Baked Brie with, 14–15
Mussel(s)
and Fennel Bisque, 41–43
and Sun-Dried Tomatoes, Linguine with, 108–9
N
Nuts
hazelnuts, toasting and peeling, 55
Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 54–55,
57
walnuts, toasting, 113
Winter Greens and Walnut Lasagna, 110–13,
112
O
Olives
and Feta, Lamb Shanks with,
92,
93–94
Pizza with Fontina, Potatoes, and Tapenade, 10–12
savory spreads made with, 12
Orange(s)
blood, about, 154
and Chocolate Tart, 151–52,
153
and Roasted Beet Salad, 45–46,
47
-Spice Hot Chocolate with Homemade Marshmallows, 20,
21
Vinaigrette, Spicy, Asian Chicken Salad with, 102–3
P
Pancakes.
See
Blini; Latkes
Panini, Spanish, with Manchego, Jamón Serrano, and Dates, 90–91
Parsnips
Braised Short Ribs with Dark Beer and Root Vegetables, 73–74,
75
Mashed Roots with Crispy Shallots, 123–24,
125
Pasta
Asian Chicken Salad with Spicy Orange Vinaigrette, 102–3
Baked Penne with Farmhouse Cheddar and Leeks, 106–7
Cheese Ravioli with Wild Mushroom and Marsala Sauce, 114–15
Homemade Spaetzle with Herb Butter, 116–17,
117
Shrimp Jambalaya Ziti, 104–5
Winter Greens and Walnut Lasagna, 110–13,
112
Pear(s)
about, 157–58
and Crystallized Ginger Gingerbread, 167–68
ripening at home, 157
and Rutabaga Soup, 24–25,
25
Soufflés “Hélène,” 155–56
varieties of, 158
Penne, Baked, with Farmhouse Cheddar and Leeks, 106–7
Poached Leeks with Creamy Vinaigrette, 49–50,
51
Pork.
See also
Bacon; Ham
Cider-Brined Roast, with Sweet Potatoes and Apples, 80–82
Shrimp Jambalaya Ziti, 104–5
Soft Tacos with Chipotle Carnitas, 88–89
Wine-Braised Sauerkraut and Sausages, 86–87
Potato(es)
Braised Short Ribs with Dark Beer and Root Vegetables, 73–74,
75
Chicken, and Leek Soup, 33–35,
34
Fontina, and Tapenade, Pizza with, 10–12
and Garlic Gratin, 126–27,
127
Latkes with Apple-Jalapeño Salsa, 120–22,
121
Mashed, Casserole with Smoked Gouda and Bacon, 131–32
Mashed Roots with Crispy Shallots, 123–24,
125
Root Vegetables Anna, 128–29
slicing thinly, tools for, 127
Sweet, and Apples, Cider-Brined Roast Pork with, 80–82
Poultry.
See
Chicken
Pudding, Butterscotch Banana, 144–46,
145
R
Radicchio, Currant, and Hazelnut Salad, Roast Chicken with, 54–55,
57
Ravioli, Cheese, with Wild Mushroom and Marsala Sauce, 114–15
Relish, Cranberry-Tangerine, 83–84
Rib Roast with Blue Cheese Crust, 68–70,
69
Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 54–55,
57
Roasted Beet and Orange Salad, 45–46,
47
Roasted Salmon on Spicy Lentils,
58,
59–60
Roast Eye of Round with Dijon-Caper Sauce, 71–72
Rutabaga(s)
about, 26–27
and Pear Soup, 24–25,
25
S
Salads
Asian Chicken, with Spicy Orange Vinaigrette, 102–3
Lime and Cilantro Slaw, 44
Poached Leeks with Creamy Vinaigrette, 49–50,
51
Roasted Beet and Orange Salad, 45–46,
47
Salmon, Roasted, on Spicy Lentils,
58,
59–60
Salsa, Apple-Jalapeño, Latkes with, 120–22,
121
Sandwiches.
See
Panini
San Francisco Crab Cioppino, 64–65
Sauce, Chocolate-Cognac, 155
Sauerbraten, 76–79,
78
Sauerkraut
refrigerated, buying, 87
Wine-Braised, and Sausages, 86–87
Sausages
Shrimp Jambalaya Ziti, 104–5
Wine-Braised Sauerkraut and, 86–87
Seafood.
See
Fish; Shellfish
Shallots, Crispy, Mashed Roots with, 123–24,
125
Shellfish
Crabmeat Cioppino, 65
crabs, cooking, tip for, 67
Cracked Crab with Green Goddess Dip, 66–67
Linguine with Mussels and Sun-Dried Tomatoes, 108–9
Mussel and Fennel Bisque, 41–43
San Francisco Crab Cioppino, 64–65
Shrimp Jambalaya Ziti, 104–5
Short Ribs, Braised, with Dark Beer and Root Vegetables, 73–74,
75
Shrimp Jambalaya Ziti, 104–5
Side dishes
Baked Penne with Farmhouse Cheddar and Leeks, 106–7
Braised Kale with Cornmeal Dumplings, 137–39
Five-Spice Applesauce, 135–36
Homemade Spaetzle with Herb Butter, 116–17,
117
Latkes with Apple-Jalapeño Salsa, 120–22,
121
Mashed Potato Casserole with Smoked Gouda and Bacon, 131–32
Mashed Roots with Crispy Shallots, 123–24,
125
Mom’s Red Cabbage,
117,
133–34
Potato and Garlic Gratin, 126–27,
127
Root Vegetables Anna, 128–29
Side dish salads
Lime and Cilantro Slaw, 44
Poached Leeks with Creamy Vinaigrette, 49–50,
51
Roasted Beet and Orange, 45–46,
47
Slaw, Lime and Cilantro, 44
Soufflés, Pear, “Hélène,” 155–56
Soups.
See also
Stews
Chicken, Potato, and Leek, 33–35,
34
Escarole and Farro, 28–30,
29
Jerusalem Artichoke and Mushroom, 31–32
Lamb and Garbanzo Bean, Moroccan, 39–40
Meaty Beet Borscht, 38
Mussel and Fennel Bisque, 41–43
Rutabaga and Pear, 24–25,
25
“Stuffed Cabbage,” 36–38
Spaetzle, Homemade, with Herb Butter, 116–17,
117
Spanish Panini with Manchego, Jamón Serrano, and Dates, 90–91
Squash
Acorn, Roasted, Black Bean Chili in, 95–96
winter, puree, preparing, 99
Winter, Waffles with Maple-Apple Compote, 97–98
Stews
Black Bean Chili in Roasted Acorn Squash, 95–96
Braised Short Ribs with Dark Beer and Root Vegetables, 73–74,
75
Crabmeat Cioppino, 65
San Francisco Crab Cioppino, 64–65
Stock, chicken, preparing, 56
“Stuffed Cabbage” Soup, 36–38
Sweet and Spicy Chicken Wings, 5–6,
7
Sweet Potatoes and Apples, Cider-Brined Roast Pork with, 80–82
T
Tacos, Soft, with Chipotle Carnitas, 88–89
Tangerine-Cranberry Glaze, Baked Ham with, 83–84
Tapenade
about, 12
Potatoes, and Fontina, Pizza with, 10–12
Tart, Chocolate and Orange, 151–52,
153
Tomatoes
Shrimp Jambalaya Ziti, 104–5
Soft Tacos with Chipotle Carnitas, 88–89
Sun-Dried, and Mussels, Linguine with, 108–9
Turnips
about, 26–27
Root Vegetables Anna, 128–29
turnip greens, about, 26
U
Upside-Down Cake, Kumquat, 147–49,
148
V
Vegetables.
See also specific vegetables
root, about, 130
Root, and Dark Beer, Braised Short Ribs with, 73–74,
75
Root, Anna, 128–29
V-shaped slicers, about, 127
W
Waffles, Winter Squash, with Maple-Apple Compote, 97–98
Walnut(s)
toasting, 113
and Winter Greens Lasagna, 110–13,
112
Wine
-Braised Sauerkraut and Sausages, 86–87
Cheese Ravioli with Wild Mushroom and Marsala Sauce, 114–15
Marsala, about, 115
Z
Ziti, Shrimp Jambalaya, 104–5
The acknowledgments in my books have a fairly constant cast of characters. We’re a tightly knit group, and we easily manage to have a good amount of fun intermingled with the hard work it takes to get a cookbook between its covers.
This book marks the twentieth anniversary of my professional relationship with my literary agent, Susan Ginsburg. Coincidentally, we were friends for years before fate decreed that we work together. I wouldn’t change one second of those years. Bethany Strout is Susan’s wonderful assistant, and a constant help to both Susan and me.
At HarperCollins, thanks and thanks again to David Sweeney for developing the idea for a series of books on seasonal gatherings. It is an unique pleasure to work again with this book’s editor, Stephanie Fraser. The production team at HarperCollins, from book designers Lorie Pagnozzi and Ashley Halsey to copy editor Sonia Greenbaum, is top-notch.
Once again, Diane Kniss cooked by my side, and made writing the book much more enjoyable than it had any right to be. And Patrick Fisher, my life partner, was there to taste, suggest, and wash dishes. (Between the two of them, Diane and Patrick must have washed enough of my dishes to sink a ship.) Ben Fink was responsible for the amazingly appetizing photography. He makes it look easy, but it takes an artist to continuously find new ways to bring food to life on paper. Thanks to Ben’s partner, Joe Tully, for allowing a photo shoot at their home during the hectic holiday season. Arlene Ward and Josine Spina of Adventures in Cooking in Wayne, New Jersey, were generous in lending tableware for the photography. And finally, I lift a glass to my colleagues at
Bon Appétit
magazine, especially Barbara Fairchild and Kristine Kidd, who give me such a marvelous venue for trying out new recipes.
