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Winter Gatherings

Page 12

by Rick Rodgers

-Brined Roast Pork with Sweet Potatoes and Apples, 80–82

  and Gruyère Fondue, 16–17

  Cilantro and Lime Slaw, 44

  Cioppino, Crab, San Francisco, 64–65

  Cioppino, Crabmeat, 65

  Cod with Grapefruit, Avocado, and Fennel Salad, 61–63, 62

  Cornmeal Dumplings, Braised Kale with, 137–39

  Crab(s)

  Cioppino, San Francisco, 64–65

  cooking, tip for, 67

  Crabmeat Cioppino, 65

  Cracked, with Green Goddess Dip, 66–67

  Cranberry-Tangerine Glaze, Baked Ham with, 83–84

  Cream Cheese Icing, 164–66

  Crèmes Brûlées, Maple, 159–60, 161

  Cupcakes, Grapefruit, 164–66, 165

  Currant, Radicchio, and Hazelnut Salad, Roast Chicken with, 54–55, 57

  D

  Dates, Manchego, and Jamón Serrano, Spanish Panini with, 90–91

  Desserts

  Butterscotch Banana Pudding, 144–46, 145

  Chocolate and Orange Tart, 151–52, 153

  Grapefruit Cupcakes, 164–66, 165

  Homemade Marshmallows, 21, 142–43

  Kumquat Upside-Down Cake, 147–49, 148

  Maple Crèmes Brûlées, 159–60, 161

  Pear and Crystallized Ginger Gingerbread, 167–68

  Pear Soufflés “Hélène,” 155–56

  Dijon-Caper Sauce, Roast Eye of Round with, 71–72

  Dill–Whole Wheat Blini with American Caviar, 8–9

  Dips

  Green Goddess, Cracked Crab with, 66–67

  Gruyère and Cider Fondue, 16–17

  Dumplings, Cornmeal, Braised Kale with, 137–39

  E

  Eggnog, Chai, 18–19

  Escarole and Farro Soup, 28–30, 29

  Eye of Round, Roast, with Dijon-Caper Sauce, 71–72

  F

  Farro

  about, 30

  and Escarole Soup, 28–30, 29

  Fennel

  Grapefruit, and Avocado Salad, Cod with, 61–63, 62

  and Mussel Bisque, 41–43

  Feta and Olives, Lamb Shanks with, 92, 93–94

  Fish. See also Shellfish

  Cod with Grapefruit, Avocado, and Fennel Salad, 61–63, 62

  Roasted Salmon on Spicy Lentils, 58, 59–60

  Five-Spice Applesauce, 135–36

  Fondue, Gruyère and Cider, 16–17

  Fontina, Potatoes, and Tapenade, Pizza with, 10–12

  G

  Garbanzo Bean and Lamb Soup, Moroccan, 39–40

  Garlic and Potato Gratin, 126–27, 127

  Ginger, Crystallized, and Pear

  Gingerbread, 167–68

  Gingerbread, Pear and Crystallized

  Ginger, 167–68

  Gouda, Smoked, and Bacon, Mashed Potato Casserole with, 131–32

  Gougères, Gruyère and Rosemary, 2–4, 3

  Grains. See also Farro

  Grapefruit

  Avocado, and Fennel Salad, Cod with, 61–63, 62

  Cupcakes, 164–66, 165

  Gratin, Potato and Garlic, 126–27, 127

  Green Goddess Dip, Cracked Crab with, 66–67

  Greens. See also Cabbage

  Braised Kale with Cornmeal Dumplings, 137–39

  Escarole and Farro Soup, 28–30, 29

  Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 54–55, 57

  turnip, about, 26

  Winter, and Walnut Lasagna, 110–13, 112

  Gruyère

  and Cider Fondue, 16–17

  and Rosemary Gougères, 2–4, 3

  H

  Ham

  Baked, with Cranberry-Tangerine Glaze, 83–84

  Jamón Serrano, about, 91

  Spanish Panini with Manchego, Jamón Serrano, and Dates, 90–91

  Hazelnut(s)

  Radicchio, and Currant Salad, Roast Chicken with, 54–55, 57

  toasting and peeling, 55

  I

  Icing, Cream Cheese, 164–66

  J

  Jamón Serrano

  about, 91

  Manchego, and Dates, Spanish Panini with, 90–91

  Jerusalem Artichoke and Mushroom Soup, 31–32

  K

  Kale, Braised, with Cornmeal Dumplings, 137–39

  Kumquat(s)

  about, 150

  Upside-Down Cake, 147–49, 148

  L

  Lamb

  and Garbanzo Bean Soup, Moroccan, 39–40

  Shanks with Feta and Olives, 92, 93–94

  Latkes with Apple-Jalapeño Salsa, 120–22, 121

  Leek(s)

  Chicken, and Potato Soup, 33–35, 34

  and Farmhouse Cheddar, Baked Penne with, 106–7

  Poached, with Creamy Vinaigrette, 49–50, 51

  Lime and Cilantro Slaw, 44

  Linguine with Mussels and Sun-Dried Tomatoes, 108–9

  M

  Main courses

  Asian Chicken Salad with Spicy Orange Vinaigrette, 102–3

  Baked Ham with Cranberry-Tangerine Glaze, 83–84

  Baked Penne with Farmhouse Cheddar and Leeks, 106–7

  Black Bean Chili in Roasted Acorn Squash, 95–96

  Braised Short Ribs with Dark Beer and Root Vegetables, 73–74, 75

  Cheese Ravioli with Wild Mushroom and Marsala Sauce, 114–15

  Cider-Brined Roast Pork with Sweet Potatoes and Apples, 80–82

  Cod with Grapefruit, Avocado, and Fennel Salad, 61–63, 62

  Crabmeat Cioppino, 65

  Cracked Crab with Green Goddess Dip, 66–67

  Lamb Shanks with Feta and Olives, 92, 93–94

  Linguine with Mussels and Sun-Dried Tomatoes, 108–9

  Rib Roast with Blue Cheese Crust, 68–70, 69

  Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 54–55, 57

  Roasted Salmon on Spicy Lentils, 58, 59–60

  Roast Eye of Round with Dijon-Caper Sauce, 71–72

  San Francisco Crab Cioppino, 64–65

  Sauerbraten, 76–79, 78

  Shrimp Jambalaya Ziti, 104–5

  Soft Tacos with Chipotle Carnitas, 88–89

  Spanish Panini with Manchego, Jamón Serrano, and Dates, 90–91

  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

 

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