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Looking for the perfect gift for the home cook on your list? Family Eats offers up a few suggestions, as well as some taste-tempting recipes.
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Fami ly Eats Ho l iday Look Book
201 1
Whether you're shopping for the favorite home cook on your list, or looking to add to your own collection of kitchen tools this holiday season, Family Eats® has rounded up an array of must-‐have kitchen essentials that are perfect for gift-‐giving, as well as for helping you get through your holiday season cooking and
baking marathons.
Maxwe l l & Wi l l i ams Des igner Homewares ' Spr ink l e
Sprinkle, from Maxwell & Williams Designer Homewares, is an eye-‐catching and colorful tableware collection, featuring 20 open stock dinnerware pieces in nine different colors, including red, purple and yellow. As the name suggests, each item has a ‘sprinkle’ of white spots across its surface. Sprinkle can be purchased by solid color options or can be mixed and matched to create an eye-‐catching,
eclectic dinnerware collection. Open stock prices. Maxwell & Williams
F i tz and F l oyd Bount i fu l Ho l iday Co l l ec t i on
The Bountiful Holiday Collection from Fitz and Floyd will enhance any home from autumn through winter. Offering a variety of ornaments, figurines, serving dishes, mugs and place settings, the collection features vibrant fall leaves and pheasants to adorn the table in the fall, while Santa makes an appearance to
celebrate the holiday season. Fitz and Floyd
Kuhn Rikon O i l & V inegar Cruet Set
Decorative and practical, the new Bistro Oil & Vinegar Cruet Set from Kuhn Rikon spruces up salads and seasonal meals in style. Fitted with an adjustable non-‐drip spout, the cruets allow oil and vinegar to pour evenly from a drip to
flow, adding just the right flavor to your meal. Red, White and Black. $30 for the 3-‐piece set. Kuhn Rikon
Wil l i am Bounds S i l i Gourmet - Tea Ba l l
Stainless steel and silicone are combined to create a perfect environment for brewing any type of tea – black, green, white, oolong or herbal – without
leaving wayward leaves in your cup. The updated design features smaller holes, which prevent loose-‐leaf tea from escaping the ball during infusion and
depositing in your cup. The high-‐quality, perforated stainless steel tea ball has a silicone cap that makes
it easy to fill and close to securely holds tea leaves in the teapot or cup for steeping. $9.99. William Bounds
Wende l l August Santa ' s Snack Plate & Tumble r
We all know how hard Santa works on Christmas Eve. Let the kids reward him in a special way for all that he does! With the Santa's Snack Tray and Tumbler, he'll be quite impressed when your cookies are left on this tray designed just for him
and his milk in our red café mug. $40. Wendell August
F i e s ta Smal l P ie Baker
Serve family and guests sweet or savory pies in the Fiesta Small Pie Baker. Available in several colors, the pie baker is 1 7/8 inches high, 6 3/8 in diameter, and holds 14 1/2 Ounces. Dishwasher, oven, and microwave safe, the baker is made with fully vitrified lead-‐free china with a color glaze. Made in the USA.
2 for $16. Homer Laughlin China Co.
Wil l i am Bounds PepArt Twin Set
Add twice the style and double the flavor to the table with the introduction of the new PepArt Twin Set. Designed exclusively for William Bounds by artist
Robert Wilhelm, their sleek design features curves that are evocative of a wine bottle. Decorated with vibrant hand-‐painted color combinations, the PepArt Twin Set is available in several color combinations and is the perfect pair for
freshly grinding sea salt and peppercorns. $70 William Bounds Ltd.
Kuhn Rikon Avocado Kn i f e
Get the scoop on avocados with the new Avocado Knife Colori® from Kuhn Rikon. This functional all-‐in-‐one tool can cut, pit and scoop avocados quickly and efficiently, cutting down on prep time for salads, soups, guacamole and more.
$12.95. It is sold at Sur La Table stores, factory direct2you, Amazon Kuhn Rikon
Capres so H2O PRO in brushed s ta in l e s s s tee l
Ideal for brewing all types of tea from white to black, the H2O PRO features 11 separate variable temperature control settings from 110°F to 212°F. With a 56-‐ounce capacity, the H20 PRO is also the perfect choice for a variety of meal and beverage preparation needs from hot cereal to hot cocoa. The H2O PRO also
comes in a polished chrome finish. $99.99. Capresso
Cu i s i nar t Extreme Brew 10-Cup Therma l
Programmable Co f f eemaker
This 10-‐cup coffee maker features a thermal carafe with drip-‐free pour spout, Extreme Brew feature uses re-‐engineered brewing technology to deliver coffee up to 25% faster, and the Brew Strength Control lets you enjoy your coffee
however you like it -‐ from regular to bold. $129. Cuisinart
Rosanna Inc . Whi te Pedesta l s Co l l ec t i on
Rosanna's White Pedestals Collection is better-‐than-‐basic. The durable, finely crafted White Pedestals are a stylish foundation for any table. Thoroughly modern and simple, they can mix and match for any occasion. Small $38,
Medium $56, Large $66. Rosanna Inc.
F i e s ta Ceramic Hand led Serveware
Fiesta® Ceramic Handled Serveware features handles made in America with imported forged stainless steel implements. Each piece is dishwasher, oven, and microwave safe. Fully vitrified lead-‐free china with a color glaze. Made in the
USA. Homer Laughlin China Co.
Amer ican K i tchen Tr i -Ply Cookware by Rega l Ware
This holiday season give the gift of cookware with the limited-‐edition 2-‐pc. Fry pans sets, part of the American Kitchen Tri-‐Ply Cookware by Regal Ware. These
2-‐packs are offered for a limited time in recognition of 100 years of manufacturing in the USA. Features include: superior heat conductivity,
precision fitted stainless steel covers, and the ability to cook on any surface, even induction cooktops. These and other American Kitchen by Regal Ware
cookware and bakeware products are available from select retailers nationwide, or online at Regal Ware
Bodum Tea fo r One
Sit down and relax this holiday season and brew yourself a cup of delicious
loose leaf tea using the TEA for ONE by BODUM. The stylish, double walled glass cradles a finely woven plastic filter that allows your teas to properly infuse. When finished steeping, simply remove the filter and discard of tea – the silicone lid keeps tea warm and can be used as a saucer to hold infuser.
12 ounce glass with tea strainer. $17.95 Bodum
Terv i s F i e s ta Medi te r ranean
Make your drink pop with this fun FIESTA® Mediterranean tumbler. Featuring both bold and bright shades of Scarlet, Paprika, Sunflower, Peacock, Tangerine and Cobalt. Available in 16 & 24oz, the tumbler is great for both hot and cold
drinks, and is microwave, freezer and dishwasher safe. Tervis
i S i Twi s t ' n Spark l e
Give the gift of an earth friendly fizz this holiday with iSi’s new Twist ‘n Sparkle Carbonating System. Pour in your favorite chilled beverage, insert an iSi® soda
charger, and twist on the sparkling wand. Voila! It’s that simple and that delicious. Fresh, real, authentic, customized carbonated drinks at the twist of a
wrist. Recipe book included. $49.95 for starter set. iSi
Joseph Joseph Bak ing Gi f t Set
The colorful Baking Gift Set by Joseph Joseph includes 4 essential baking items – Adjustable Rolling Pin, Elevate™ Small Spatula, Elevate™ Pastry Brush, and Pie™ Kitchen Timer. Perfect for amateurs and seasoned bakers alike, the set comes
boxed for gift giving. $45 Joseph Joseph
Ano lon Bronze Co l l ec t i on Bakeware
Everything you need to make brownies, gingerbread or lasagna, a layer cake, or
a great batch of cookies, all at an exceptional value. The Anolon® Bronze Collection Bakeware from Meyer features a bronze-‐colored nonstick surface that allows you to bake cakes and cookies without greasing the pan. Resists
warping and provides the even heat distribution that is so critical for successful baking results. The wide rim with SureGrip® silicone handles affords ample
space for a secure, slip-‐free grasp. Meyer Corporation
Microp lane Easy Prep Meat Tender ize r
Make your flank and skirt steak beg for mercy with the Microplane Easy Prep Meat Tenderizer. Simply rock the tenderizer back and forth across the meat to improve taste and texture. The handy tool uses its extraordinarily sharp, etched blades to break down and soften the fibers of the toughest, yet often the most
flavorful, cuts of meat. The attached cover fits into the handle during use. $19.95.
Microplane
C i rcu l on Contempo Red
This 10-‐piece set contains every essential pot and skillet – large and small, short and tall -‐ a kitchen truly needs. Easy to handle and easy to clean, these durable pans will work for you from morning ‘til night and fulfill a wide variety of tasks in the kitchen, helping you to create healthy, memorable meals. Featuring a bright red exterior and modern profile, Circulon Contempo™ Red from Meyer
will instantly energize the look of any kitchen with a bold burst of color. Meyer Corporation
Wustho f C las s i c Vegetab le Kn i f e
Designed for slicing, chopping and trimming fresh produce, this German-‐made knife features holes along the cutting edge that reduce friction -‐ ideal when
you’re cutting potatoes and other firm vegetables -‐ and a ridge that helps push food off the blade. The full-‐tang blade is forged from stain-‐resistant high-‐carbon steel and riveted to the nonslip polypropylene handle for peerless balance and
control. 8”-‐long blade, 4 1/2-‐long handle. Wusthof
Rec ipes f o r Ce l ebrat ing th i s Ho l iday Season
Chestnut and Chocolate Pudding
• 1 ¼ lbs chestnuts • 5 oz. dark chocolate, chopped • 4 oz. butter • 4 oz. sugar • salt
1. Cook the chestnuts in salted water, peel and then sieve them.
2. Melt the chocolate in a bain-‐marie, and add to the still warm chestnuts together with the sugar and butter.
3. Stir for some time.
4. Line a rectangular mold with grease-‐proof paper and grease with butter, lay in the mixture, level off and cover with more grease-‐proof paper.
5. Leave in the fridge for at least 4 hours.
6. Serve with liquid cream on the side.
Serves: 4 Source: Academia Barilla
Braciole
• 4 1/4 inch thick slice of rump, bottom round, or top round steak (4 to 5 oz each)
• 1 cup breadcrumbs from day-‐old bread • 4 oz ground beef, veal or pork • 1/2 cups grated Parmesan cheese • 1/4 cups chopped fresh parsley • 1/4 cups finely chopped Prosciutto, or dry salami • 1/4 cups finely chopped shallots, onions or scallions • 1 extra-‐large, lightly beaten • 1 tsp Salt • 1 tsp ground black pepper • 1/2 cups all-‐purpose flour • 2 tbsp Olive oil • 1/4 cups finely chopped onions • 1/4 cups chopped carrots • 2 tsps minced garlic • 1/2 cups beef stock • 1/2 cups dry red or white wine • 1/2 cups tomato puree or 2 tbsp tomato paste • 1 medium bay leaf • 1/2 tsps dried thyme
Braciole recipe continued: 1. Pound the meat slices to 1/8-‐inch thick. Trim excess fat, pat dry. Season
with salt and ground pepper to taste.
2. Mix together (for stuffing): • 1 cup breadcrumbs • 4 oz ground beef, veal or pork • ½ cup grated Parmesan cheese • ¼ cup chopped fresh parsley • ¼ cu chopped prosciutto or dry salame • ¼ cup finely chopped shallots, onions or scallions • 1 large egg, beaten
3. Lay the meat slices out flat and season with salt and pepper.
4. Spread evenly with the stuffing, leaving at least a 1-‐inch border around. Roll up, tucking sides, and form a tight packet. Tie securely with sting both crosswise and lengthwise.
5. Dredge the rolls with ½ cup flour, then shake off excess.
6. Heat 2 tbsp olive oil in a large, heavy skillet with lid over medium-‐high heat. Add the meat packets and brown on all side. Remove from pan and poor off all fat from pan, except 2 tbsp. Add ¼ cup finely chopped onions, ¼ cup carrots, 2 tsp minced garlic, then cover and cook for 5 minutes over medium-‐high heat. Add ½ cup beef stock, ½ cup dry red or white wine, ½ cup tomato puree (or, 2 tbsp tomato past), 1 bay leaf, ½ tsp dried thyme.
7. Bring to a boil and return rolls to pan. Reduce heat, cover and simmer until beef is fork-‐tender, 1 to 1 ½ hour. Remove rolls to a platter, keep warm. Skim off fat from surface of liquid. Reduce liquid if necessary over high heat. Season with salt and pepper to taste.
8. Remove sting from rolls and cut into 1-‐inch slices, or leave whole. Pour sauce over meat and serve with polenta, buttered noodles, pasta or risotto.
Serves: 4
Orchard Hand Pies
Makes 8 pies.
• 1 large Granny Smith apple, peeled, cored and cut into 1/2-‐inch dice
• 1 large Bosc pear, peeled, cored and cut into 1/2-‐inch dice • 1/4 cup sugar, divided • 1/4 cup chopped pecans • 2 tablespoons cornstarch • 1 tablespoon Real California butter, melted • 1/2 teaspoon ground cinnamon, divided • 1/4 teaspoon grated lemon zest • 1/4 teaspoon vanilla extract • 1/2 cup crumbled Real California blue cheese • 1/2 cup grated Real California Cheddar cheese • All-‐Butter Pie Dough (recipe below) or 2 (15-‐ounce) packages
ready-‐made pie crusts • Cooking spray
Orchard Hand Pies recipe continued:
1. Heat oven to 375°F.
2. Combine apples, pears, 3 tablespoons sugar, pecans, cornstarch, butter, 1/4 teaspoon cinnamon, lemon zest and vanilla in a medium bowl; toss well. In a separate bowl, mix blue cheese and Cheddar cheese.
3. On a lightly floured work surface, roll out dough 1/8-‐inch thick. Cut out eight 4 1/2-‐inch circles and eight 4-‐inch circles using round cutters or a plate, glass or lid of the right diameter.
4. Lightly spray 8 wells of a muffin tin with cooking spray and line with 4 1/2-‐inch dough circles, leaving a 1/4-‐inch overhang.
5. Brush edges of dough with water.
6. Sprinkle cheese mixture over bottom of dough, dividing it evenly.
7. Mound fruit mixture on top of cheese, dividing it evenly.
8. Place 4-‐inch dough circles on top, pressing edges with the tines of a fork to seal. Mix together 1 tablespoon sugar and 1/4 teaspoon cinnamon.
9. Brush tops of pies with water and sprinkle with cinnamon sugar. With the tines of a fork, poke a few holes in each pie to vent steam.
10. Bake 35-‐40 minutes or until pies are golden brown and a knife inserted into the filling feels no resistance. Cool pies in tin about 10 minutes; remove from tin and cool on a rack.
11. Serve warm or room temperature.
All-‐Butter Pie Dough
• 2 1/2 cups all-‐purpose flour • 2 tablespoons sugar • 1/2 teaspoon salt • 1 cup (8 ounces) Real California unsalted butter, frozen • 3/4 cup ice water
All-‐Butter Pie Dough recipe continued:
1. In a large bowl, mix flour, sugar and salt. With a large-‐holed grater, grate butter into flour mixture; toss lightly with your fingers to coat butter with flour.
2. Drizzle 1/2 cup water over flour and butter mixture; toss lightly with your hands or a spatula. If necessary, gradually add more water until clumps of dough adhere to each other when lightly squeezed.
3. Transfer dough to work surface and form into a flat disk.
4. Wrap in plastic wrap and refrigerate at least 1 hour. Dough may be store in refrigerator up to 24 hours or frozen. Bring to room temperature before using.
Source: California Milk Advisory Board
Chai Rum Toddy
We’re a little obsessed with tea toddies for the complex layering of flavors that occurs when tea and spirits mingle—not to mention their unbeatable warming qualities on a chilly day. Combinations of whiskey, lemon and honey are classic, but why stop there? This chai-‐rum toddy will brighten your winter with notes of
citrus and spice.
• 2 cinnamon sticks • 2 tsp. whole cloves • 15 cardamom pods, crushed • 7 star anise pods • 1 tsp. black peppercorns • 2 Tbsp. Ceylon or English Breakfast tea • 3 oz. aged rum • 16 oz. water • 2 tsp. honey, or to taste • 1/2 oz. fresh lemon juice • Tools: saucepan, tea infuser, fine-‐mesh strainer, spoon • Glass: mug
Chai Rum Toddy recipe continued:
1. Combine spices with water in a saucepan.
2. Bring to a boil, lower the heat and add tea (in an infuser) to the water, allowing to steep for 4 minutes.
3. Remove the tea infuser but allow the spices to simmer for another 6 minutes.
4. Strain spiced tea into two glasses.
5. Stir in 1 1/2 oz. rum , 1/4 oz. lemon juice and 1 tsp. honey (or desired amount) into each glass.
Serves 2.
Source: Imbibe
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