Christmas Cooking For Dummies

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John Wiley & Sons, Sep 29, 2001 - Cooking - 358 pages
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Look no further for tips and recipes for whipping up a dazzling array of delicious holiday meals — without stress!

Christmas is the biggest holiday of the year -- and Americans traditionally love to celebrate the season with food, food, and more food. This easy guide shows cooks of every generation how to plan and prepare scrumptious seasonal treats. It includes:

  • 100 delicious recipes for hassle-free holiday meals, including Warm White Bean Dip, Four-Cheese
  • Spinach Lasagne, and Chocolate Truffle Tart
  • Tips, checklists, and charts, plus step-by-step guides and shopping lists for special holiday meals, including a Christmas Tree-Trimming Party
  • A special section on Christmas decorating and food gifts from the kitchen
  • 16 pages of color photos featuring holiday meal recipes and kitchen-made gifts and decorations
 

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Contents

Introduction
How to Use This Book
How This Book is Organized
Holiday Meals Opening Acts
Holiday Meals Finishing Touches
The Part of Tens
A Few Guidelines Before You Begin
Part I
Lasagne
Chapter 9
Please Pass the Potatoes
Classic Mashed Potatoes
Mashed Sweet Potatoes with Bourbon and Brown Sugar
Making a Great Meal Perfect with the Right Veggies
Making Christmas squash
Glazed Winter Squash

Chapter 1
But Christmas Is Always at Grandmas House
Reasons you should make the big meal
Cant I just take the whole gang to a restaurant?
Prioritizing and Getting Organized to Beat the Time Crunch
Knowing how much to cook
Making lists
Finding room for everyone
Giving Back
Chapter 2
Your Basic Pantry
A bakers dozen more or less
Yearround basics
Essential seasonings
Chocolate in a class by itself
Not basic but useful pantry items
Lining Up Your Tools and Equipment
Almost basic tools
Tools for your bake shop
Equipment thats nice to have
Stop Me If Youve Heard These Common Cooking Techniques
Pan preparation
Creaming fat and sugar
Whipping cream
Melting chocolate
Quicktempering chocolate
Techniques to Add to Your TalentBank
Before You Get Creative Do It My Way Please
Avoiding two big pitfalls and several smaller booby traps
When you absolutely positively have to make a substitution
Safety first in the kitchen
Chapter 3
Getting Mileage Out of Menus Mine or Yours
Creating your own menus
Blending recipes into shopping lists
Getting ahead by making ahead
Presenting Nine Christmas Menus
Part II
Chapter 4
Setting Up a Beverage Bar
Buying wine and beer
Buying champagne
Properly chilling wine champagne and beer
Pairing Wine with Christmas Foods
Selecting a wineglass
Pouring the right amount of wine
Serving Champagne
Serving champagne straight
OrangePassion Fruit Mimosas
Champagne Punch
Making Great Coffee
Storing coffee
Brewing coffee
Serving coffee to a crowd
Making coffee drinks
Irish Coffee
Brewing a Proper Pot of Tea
Brewing black tea
Brewing green tea
Fruit Smoothies
Warming Down to Your Toes with Mulled Cider
Mulled Cider
Making Eggnog Traditional and KidFriendly
Classic Eggnog
KidFriendly Eggnog
Creating Chocolate Bliss
Hot White Chocolate
Bittersweet Hot Chocolate
Chapter 5
Choosing Appetizers
Three Instant Appetizers
Three AlmostInstant Appetizers
Creating an Antipasto Tray
Making Cheesy Appetizers
Making great cheese appetizers
Cheddar Port and Blue Cheese Ball
Baked Brie with Roasted Apples
Dips Spreads and Sauces
Christmas Salsa
I thought truffles were chocolate
For the first time truffle eater
Warm White Truffle Bean Dip
Delivering an onion dip
Caramelized Onion Dip
Delicious and good for you
Whole Roasted Garlic with French Bread
EasyEatin Appetizers
Spiced Cashews
Lets Party
Easy Homemade Gravlax
Shrimp yeah Im talking to you
Shrimp Cocktail with Two Sauces
Creamy Wasabi Dip
Chapter 6
Making Salads for the Holidays
The Basic Green Salad
Fennel and Orange Salad
Green Bean Salad
Dressing Up Your Salad
Balsamic Vinaigrette Dressing
Sherry Vinaigrette Dressing
Green Goddess Dressing
Making Seasonal Soups
White Bean Soup with Kale and Parmesan
Roasted Squash Soup
Corn Chowder
DayAfter Turkey Soup
Oyster Stew
Creamy Cheddar Potato Soup
Part III
Chapter 7
Making AlmostInstant Breakfasts
Making Breakfast the Night Before
Citrus Breakfast Fruit Salad with Yogurt and Granola
Breakfast Baked Apples
Overnight French Toast with MapleOrange Syrup
MapleOrange Syrup
Apple Raisin Croissant Breakfast Pudding
Brown Sugar Bacon with Mustard
Dishes to Make on the Morning of the Big Day
Blueberry Sauce
Spinach and Chevre Breakfast Frittata
Chunky Hash Browns
Chapter 8
Following Tradition and Starting New Ones
Considering poultry and fowl
But how about seafood?
Fresh or frozen?
Trussing the bird
MapleGlazed Turkey
Stock
Gravy
Is it done yet?
Letting the bird rest
Carving the turkey
Unstuffing the stuffing
Disposing of leftovers as if you needed help
Selecting Prime Rib
Browning first in a hothot oven
Making roast prime rib that melts in your mouth
Carving roast beef
Going Ham for the Holidays or Pork if You Prefer
Gravy
Preparing and Serving a Christmas Goose
Knowing when your goose is cooked
Carving a goose
Goose 24 to 48 Hours Ahead
Stock
Goose The Day Of
Gravy
Duck
Concocting a Christmas Casserole and Stew
LowFat Seafood Stew
Every Sunday Is Pasta Night
Tossing pasta with kalamata olives
Fusilli with Caramelized Onions and Kalamata Olives
Green beans with balsamic something special
Balsamic Glazed Green Beans
Now for something completely different broccoli raab rhymes with Bob
Sauted Broccoli Raab
Mixing chestnuts with Brussels sprouts
Brussels Sprouts and Chestnuts
Popping carrots raw or roasting them tender
Roasted Carrots
Winning cauliflower fans under cover of a classic white sauce
Creamed Onions and Mushrooms
Letting Your Stuffings Run a Bit Wild
Wild Rice Dressing with Golden Raisins and Pecans
Bread Stuffing with Sausage Apples and Cognac
Chapter 10
Making Cranberry Sauce Yourself Even Though It Comes in a Can
Spiced Cranberry Relish
Dealing Tearlessly in Horseradish
Roasting Fruit for the Perfect Sauce
Roasted Chunky Apple Sauce
Gingered Pear Sauce
Saucing Desserts the Festive Final Touch
Raspberry Apricot Sauce
Choosing frozen fruit
Buying canned fruit its okay
Part IV
Chapter 11
Producing Cookies for S Claus and All His Helpers
Coating
Classic Sugar Cookies with Royal Icing
Classic Sugar Cookies
Royal Icing
Gingerbread People
Chocolate Shortbread
Meringue Wreath Cookies
CherryOrange Florentines
Techniques and Tips for Baking Cookies
Preparing cookies for freezing
Using brown sugar and making your own
The cookie swap
Troubleshooting cookie problems
Explaining my fondness for parchment paper
Separating and whipping egg whites and yolks
Observing the fine line between ground nuts and nut butter
Making Christmas Candies and Confections
Bittersweet Chocolate Truffles
Sugarplums
SugarFrosted Fruit
Preparing Frozen Desserts for Yuletide Tastes
Cranking up the ice cream machine
Cranberry Cider Sorbet
Eggnog Ice Cream
Ice Bowl
Mocha Baked Alaska
Mocha Baked Alaska
Chocolate Sauce
Ice Cream Filling Assembly
Meringue
Chapter 12
Three AlmostInstant Desserts
Baking a Christmas Cake or Two
White Chocolate Bche de Nol
Whipped White Chocolate Ganache Filling and Frosting
Assembly and Decoration
Pumpkin Toffee Cheesecake
Crust
Cheesecake
Topping
Walking Hand in Hand through Pie and Tart Land
Preparing a basic piecrust and sweet tart crust
Basic Piecrust
Sweet Tart Crust
Working with pie and tart doughs
Matching your touch to a rolling pin
Thinsliced fruit solves the air problem
Apple Filling
Pumpkin Pie
Chocolate Pecan Pie
Making whipped cream
Chocolate Truffle Tart
Filling
Cranberry Cherry Tart
Carrying on a Fine Christmas Tradition
Christmas Pudding with Rum Cream
Rum Cream
Pear Almond Trifle
Roasted Pears
Topping
Assembly
Dashing through the Snow Desserts without Delays
Topping off storebought cookies with homemade decorations
Sweet solutions using confectioners sugar
Chapter 13
Starting with a Quick Bread And It Really Is
One basic recipe many breads
Lightercolored pans make paler loaves
Baking Scones and Biscuits Close Relatives
Buttermilk LemonCherry Scones
Topping
Basic Yuletide Biscuits
Accenting the taste of a scone or biscuit
Gingerbread Muffins
Reheating breads
Maximizing the Pop in Your Popovers
PopoversYorkshire Pudding
Enriching Your Life with Loaves of Rich Stollen
Coating
Part V
Chapter 14
Making a Gingerbread House
Landscaped Gingerbread House
Mortar Royal Icing
Dressing Up the Inside of Your House with Homemade Decorations
Candy Garland
Cinnamon Stick Votives
Pomander Candles
RibbonWrapped Gilded Walnut Ornaments
Cookie Wreath Centerpiece
Decorating the Outside of Your Home
Cranberry Kumquat Ice Wreath
Chapter 15
Making Food Gifts
ChocolateCovered Pretzels
Hot Chocolate Mix
Chocolate Peppermint Bark
ChocolateCaramel Apples
SuperEasy Fudge
Cranberryaccented gifts
Optional Decorative Packaging
ClementineCranberry Marmalade
Optional Decorative Packaging
More yummy when theyre homemade
Smores Graham Crackers
Marshmallows
And a few more ideas that didnt fit elsewhere
Pumpkin Butter
Caramel Sauce
Packaging Food Gifts
Part VI
Chapter 16
Decide What You Want from the Holiday
Make Lists
Make Recipes and Projects Ahead
Ask for Help
Be Prepared for Surprises and Take Them in Stride
Dont Worry Be Happy
Chapter 17
Bridge Kitchenware
Crate and Barrel
Dean Deluca
King Arthur Flour Bakers Catalog
Penzeys Spices
WilliamsSonoma
Appendix
Color Insert
Copyright

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About the author (2001)

Dede Wilson, CCP, contributes to Bon Apptit and Pastry and Design magazine and to NBC's Todayshow. She is also the Food and Entertaining expert for CanDoWoman.com.

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