Williams-Sonoma Collection: Christmas

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Simon and Schuster, Nov 17, 2003 - Cooking - 120 pages
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A roast goose with chestnut stuffing embodies the winter holidays as much as snow-dusted fir trees and brightly wrapped packages. Whether your tradition includes Yorkshire pudding or potatoe latkes, elegant poached pears or frosted holiday cookies, a festive meal is an essential part of celebrating Christmas, Hanukkah, or New Year's Eve with friends and family.

Williams-Sonoma Collection Christmas offers an array of more than 40 time-honored favorites and tempting new ideas. An impressive roast beef or savory rack of lamb will satisfy every appetitie, while a colorful wild rice pilaf or crisp salad with persimmons adds freshness and color to any table. Start your holiday morning with panettone French toast, or for an open house, tempt guests with mulled wine and chocolate truffles. No matter what the event, the recipes in these pages will make your holiday menu a success.

Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a photographic side note that highlights an essential ingredient or technique. In addition, a comprehensive basics section offers valuable tips on baking, roasting, and planning ahead, so you can more easily share joyful holiday meals with your loved ones.
 

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User Review  - gooodshopper - Overstock.com

I gave this as a gift at TG to a family member to look forward to Christmas cooking. It has many simple and yet elegant and different ideas. Small in page numbers so not overwhelming. Great for ideas. Read full review

Contents

Introduction
6
SOUPS AND SALADS
9
Crab Bisque
10
Cream of Mushroom Soup Topped with Puff Pastry
13
Butternut Squash and Apple Soup
14
Oyster Stew with Fresh Rosemary
17
Spinach Salad with Blood Oranges and Fennel
18
Red Oakleaf and Frisee Salad with Persimmons
21
Chocolate Mousse Cake
62
English Trifle with Pears and Dried Cherries
65
Ginger Cake with Orange Zabaglione
66
PersimmonCranberry Pudding
69
Poached Pears with Creme Anglaise
70
Almond and Apricot Rugelach
73
HOLIDAY BREAKFAST
75
Panettone French Toast
76

Watercress and Endive Salad with Warm Bacon Vinaigrette
22
THE MAIN COURSE
25
Roast Brined Turkey with Corn Bread and Sausage Dressing
26
Baked Ham with a Brown Sugar Rum and Cayenne Glaze
30
Roast Goose with Chestnut and Leek Stuffing
32
Standing Rib Roast with Yorkshire Pudding
37
Roast Pork Loin Stuffed with Dried Fruits
38
Rack of Lamb with CranberryChile Relish
41
Brisket Braised in Red Wine
42
r SIDE DISHES
45
Baked Acorn Squash with Maple Syrup and Balsamic Vinegar
46
Gratineed Leeks
49
Creamed Spinach
50
Mashed Potatoes and Celery Root
53
Roasted Root Vegetables with Shallots and Thyme
54
Latkes with PearCherry Chutney
57
Wild Rice Pilaf with Dried Cranberries and Pecans
58
DESSERTS
61
Souffled Omelet with Parmesan
79
Chicken Hash
80
Almond Scones with Tangerine Curd
83
Citrus Compote
84
OPEN HOUSE
87
Gougeres
88
Mascarpone and Goat Cheese Torta with Smoked Salmon
91
Stuffed Mushrooms
92
Spinach Frittata
95
Hot Spiced Cider and Mulled Wine
96
Eggnog
99
Holiday Sugar Cookies
100
Chocolate Truffles
103
Christmas Cake with Marzipan
104
CHRISTMAS BASICS
109
Glossary
121
Index
125
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About the author (2003)

Carolyn Miller is a writier and book editor based in San Francisco. She is the author of The Christmas Table: A Holiday Menu Cookbook and coauthor of Savoring San Francisco: Recipes from the City's Neighborhood Restaurants. Her writing has also been featured in many cookbooks, including Salt and Pepper, Chocolate: A Sweet Indulgence, and Espresso: Culture and Cuisine. In addition, she has edited many cookbooks for publishers nationwide.

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