Christmas with Southern Living 2017: Inspired Ideas for Holiday Cooking, EPUB, 0848752260

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 Christmas with Southern Living 2017: Inspired Ideas for Holiday Cooking, EPUB, 0848752260

Christmas with Southern Living 2017: Inspired Ideas for Holiday Cooking and Decorating by Editors of Southern Living

  • Print Length: 192 Pages
  • Publisher: Oxmoor House
  • Publication Date: October 10, 2017
  • Language: English
  • ISBN-10: 0848752260
  • ISBN-13: 978-0848752262
  • File Format: EPUB

 

”Preview”
CONTENTS

Entertain
Christmas on the Farm
Christmas at the Lake
Christmas in the Mountains
Christmas by the Sea
Christmas on the Block

Savor
Company’s Coming
Slow-Cooked Comforts
Showstopping Sides
Classic Desserts with a Twist
Bestovers

Share
All Jarred Up
Love It? Get It
Contributors
Metric Equivalents
Holiday Planner


The Recipes


Montgomery Mule

Chartreuse, a French liqueur, gives this cocktail an herbaceous edge while Alabama’s spicy Buffalo Rock ginger ale adds a decidedly Southern twist—one that gives this spin on the Moscow Mule its name. Serve in a glass or a more traditional copper mug.

Serves 1

Hands-on 5 minutes

Total 5 minutes

⅓ cup (about 3 ounces) vodka

⅓ cup spicy ginger ale (such as Buffalo Rock)

1 tablespoon fresh lemon juice (from ½ lemon)

1 teaspoon yellow Chartreuse

1 teaspoon simple syrup

Lemon peel strip (optional)

Combine vodka, ginger ale, lemon juice, Chartreuse, and simple syrup in a cocktail glass or copper mug filled with ice. Garnish with lemon peel strip, if desired.


Butternut Squash-Pear-Prosciutto Parcels

This clever idea for a pickup appetizer is a celebration of seasonal ingredients. It helps to have a very sharp chef’s knife for cutting through the tough skin of winter squash. A serrated grapefruit spoon makes scraping out seeds a cinch.

Serves 8 to 10

Hands-on 15 minutes

Total 50 minutes

1 medium-size long-necked butternut squash (about 2 ¼ pounds), peeled

2 tablespoons olive oil

2 teaspoons chopped fresh thyme

1 teaspoon kosher salt

¾ teaspoon black pepper

20 Bosc pear slices (from 1 [9-ounce] pear)

10 thin slices prosciutto (about 3 ounces), halved lengthwise

2 tablespoons balsamic glaze

1. Preheat oven to 400°F. Cut neck from base of butternut squash; cut neck lengthwise into ¼-inch planks. Cut each plank into about 12 (2 ½- x 1-inch) pieces. Cut base of squash in half lengthwise; scoop out seeds. Cut base of squash into about 8 (2 ½- x 1-inch) pieces about ¼ inch thick. (You should have 20 pieces from base and neck.)

2. Toss together squash pieces, olive oil, thyme, salt, and pepper in a large bowl. Spread in an even layer on a rimmed baking sheet, and bake in preheated oven until tender, about 18 minutes. Cool completely, about 15 minutes.

3. Stack 1 squash piece and 1 pear slice; wrap with 1 prosciutto piece. Repeat with remaining squash pieces, pear slices, and prosciutto. Arrange parcels on a platter; drizzle with balsamic glaze.

Make It Yourself

Can’t find balsamic glaze? Make your own. It’s delicious drizzled over a grilled steak or spooned over vanilla ice cream. Combine 1 cup balsamic vinegar and 2 tablespoons dark brown sugar in a small saucepan over low. Stir constantly until sugar dissolves, about 4 minutes. Boil over medium, stirring constantly, and reduce by a third until mixture coats the back of a spoon, 8 to 10 minutes. Be careful not to scorch.


Roasted Celery-Fennel Soup

This creamy soup gets a hint of sweetness from the caramelization of the vegetables. It’s rich without filling you up.

Serves 8 to 10

Hands-on 30 minutes

Total 1 hour

12 large celery stalks (about 2 pounds), leaves reserved, stalks cut into 2-inch pieces

2 small fennel bulbs (about 1 ¼ pounds), fronds reserved, bulb cut into 2-inch wedges

2 medium celery roots (about 1 ¼ pounds), peeled and cut into 1-inch pieces

4 medium shallots (about 7 ounces), halved

6 garlic cloves, peeled and smashed

6 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon fennel seeds

½ teaspoon celery seeds

5 cups chicken broth

1 cup heavy cream

⅔ cup crème fraîche

Fennel fronds, small celery leaves (optional)

1. Preheat oven to 425°F, positioning racks in upper and lower thirds of oven. Toss together celery, fennel bulbs, celery roots, shallots, garlic, oil, salt, pepper, fennel seeds, and celery seeds in a large bowl. Divide mixture between 2 large rimmed baking sheets, and spread in an even layer. Bake in preheated oven until tender and browned, about 30 minutes, stirring once and switching pans top rack to bottom rack halfway through.

2. Combine half of vegetables and half of chicken broth in a high-powered blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth. Transfer processed mixture to a Dutch oven. Repeat with remaining vegetables and broth.

3. Bring mixture to a simmer over medium, stirring occasionally. Stir in cream, and remove from heat. Top servings with crème fraîche. Garnish with fennel fronds and small celery leaves, if desired.

Note: You can make this soup ahead through Step 2. Cool and refrigerate, covered, up to 2 days. Reheat and stir in the cream before ladling into warm bowls and garnishing as in Step 3.


Kale-and-Escarole Salad with Parsnips and Dried Cranberries

Hearty winter greens become tender after a gentle massage with the dressing. This lovely salad is perfect for a large crowd. Substitute toasted pecans or hazelnuts for the cashews for a change of pace.

Serves 8 to 10

Hands-on 20 minutes

Total 20 minutes

¼ cup sherry vinegar

1 ½ tablespoons pure maple syrup

1 tablespoon Dijon mustard

2 teaspoons chopped fresh rosemary

2 teaspoons minced garlic

1 teaspoon kosher salt

¾ teaspoon black pepper

½ cup extra-virgin olive oil

1 (1-pound) bunch curly kale, stems removed, leaves roughly chopped (about 10 cups)

2 cups shaved parsnips (about 2 large parsnips)

1 (12-ounce) head escarole, roughly chopped (about 7 cups)

½ cup dried cranberries

½ cup chopped roasted, salted cashews

1. Stir together vinegar, maple syrup, mustard, rosemary, garlic, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth.

2. Combine kale and parsnips in a large bowl, and drizzle with ¼ cup of the dressing. Massage dressing into kale until tenderized and bright green, about 2 minutes. Add escarole and another ¼ cup of the dressing; toss to combine. Transfer to a platter, and sprinkle with dried cranberries and cashews. Serve with remaining dressing.

Decorating Tip

Place settings frame the food and set the mood. Matchy-matchy is overrated. Mix and match sets of china for an easy, layered look. This homeowner’s green and brown transferware, inherited and collected over time, gives the table a timeless look, but also sets a more casual tone. Collected pieces have a story to tell and are great conversation starters.


Brined and Blasted Turkey

Roasting the turkey in a scorching hot oven means it cooks in less time and the white meat stays moist and juicy.

Serves 8 to 10

Hands-on 30 minutes

Total 17 hours, including 12 hours chilling

2 ½ cups kosher salt

2 ½ gallons cold water

1 (12- to 15-pound) whole fresh turkey

1 stick (½ cup) butter, softened

1 tablespoon minced fresh rosemary leaves

1 tablespoon finely grated orange zest

2 teaspoons freshly ground black pepper

2 large onions

2 oranges

1 rosemary sprig

1 to 1 ½ cups chicken or turkey stock

½ cup white wine

1. Stir the salt and cold water together until the salt dissolves (no need to heat).

2. Remove the giblets and neck from the turkey; rinse with cold water. Transfer to a heavy-duty plastic garbage bag. Pour the salt water brine over the turkey in the bag. Knot the bag and refrigerate at least 12 or up to 24 hours. Remove the turkey from brine and drain cavity well; pat dry. Let the turkey come to room temperature.

3. Preheat oven to 450°F. Stir together the butter, rosemary, orange zest, and black pepper. Loosen and lift skin from turkey breast without totally detaching skin. Rub ¼ cup softened butter mixture under skin; replace skin.

4. Place turkey on a lightly greased roasting rack in a large roasting pan. Stuff the cavity of the bird with the onions, oranges, and rosemary. Tie ends of legs together with string; tuck wing tips under. Rub entire turkey with the remaining ¼ cup softened butter mixture. Roast the turkey at 450°F for 30 minutes. Baste the turkey with the pan juices and reduce heat to 400°F. Baste the turkey every 20 minutes for 2 to 2 ½ hours or until a meat thermometer inserted into thickest portion of thigh registers 145°F (the turkey will finish cooking as it rests). Shield with aluminum foil after 1 hour to prevent excessive browning, if necessary. Remove from oven, and let stand 30 minutes before carving.

5. Pour off all but 2 tablespoons fat and strain out any solids. Place the hot roasting pan over two burners and pour in the stock. Cook over medium, stirring to loosen browned bits from the bottom of the pan. Add the wine and bring to a boil, whisking constantly for 3 minutes. Taste and season with salt and pepper. Reduce further or add more stock to reach desired consistency.


Ginger-Rosemary Cranberry Sauce

Classic cranberry sauce gets an update with a bit of zesty warmth from fresh ginger and the distinctive pungency of woodsy rosemary.

Makes 1 ½ cups

Hands-on 5 minutes

Total 2 hours, 5 minutes

1 (12-ounce) package fresh cranberries

1 cup sugar

2 tablespoons finely grated orange zest

1 (1-inch) piece fresh ginger, peeled

1 teaspoon chopped fresh rosemary

Fresh rosemary, orange zest (optional)

Pulse cranberries and next 4 ingredients in a food processor until coarsely chopped. Transfer to a bowl; cover and chill 2 to 24 hours. Garnish with fresh rosemary and orange zest, if desired.

Time-Saver

No Harm, No Fowl: There’s no fault in not cooking the holiday bird. In the South, local BBQ joints abound. Pick up a smoked turkey and serve it on a pretty platter with garnishes. No one has to know!

Nobody does Christmas like Southern Living, and for over 30 years, Christmas with Southern Living has been helping you create memorable holidays for family and friends. For 2017, Christmas with Southern Living is completely new, with all of the menu and décor ideas that you’ve come to expect, along with more than 100 recipes especially created for holiday cooking, baking, entertaining, and gift giving. This year’s edition features five complete theme-based entertaining chapters – Christmas on the Farm, on the Block, at the Lake, in the Mountains, and by the Sea – including menus and decorating ideas for every corner of your home, as well as tips and tricks on surprising ways to use leftovers, serve dishes, and more!

With over 200 all-new full-color photographs to inspire you, as well as holiday decorations for inside and out, including tabletops, wreaths, trees, centerpieces and mantles, Christmas with Southern Living 2017 is your go-to resource for everything you need to make your holiday memorable and spectacular.

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