Yankee Magazine Easy DOes It Hoiday Collection

7/28/2019 Yankee Magazine Easy DOes It Hoiday Collection

1/11

e a s y d o e s i t

A Dozen RoundsEnhance your holiday parties with rich, creamy Brie.

TisTheseasonforenTerTainingma it asad rach r a rud Bri. Its rsatilitad mild lar ma it iiitl lxibl, s

... dcrat it, wrap it, glaz it, ill it, bx it, drizzl it,r tp it with ur arit sprad. Whthr u bait, micrwa it, r it, chill it, r sr it at rm tm-pratur, hr ar 12 was t ww gusts with urcratiit.nGlaz Bri with wi glati. I a small saucpa,st 1 lp ulard glati i cup cldwatr, trasr t st, ad c r mdium hat util

glati mlts. Stir i cup dr whit wi. St asid tcl slightl but t st. Drizzl 3 thi cats glatir chs, chillig 30 miuts btw cats. Arragrsh hrbs ad crabrris t rm a wrath th Bri.Sr chilld.nSprad a thic lar champag r h mustardr Bri, th tp with tastd slicd almds.nSprad a thic lar crabrr chut r Bri,th spril with chppd cd bac. Hat utilth chs bgis t st. Spril with thil slicdscallis.nThil slic 1 larg llw i, 1 larg rd i,

ad 3 shallts. I a larg sillt r lw hat, cis i 2 tablsps li il r usaltd buttr, stir-rig t, 20 t 25 miuts, r util mixtur is cara-ml clrd. Sas with salt ad pppr. Rais hat tmdium high, th stir i 2 tablsps balsamicigar; c util th liquid bubbls. Rm thsillt rm th hat, th stir i cup gld raisis.Sp th mixtur r th warmd Bri. Spril withchppd scallis.nTp Bri with mag chut. Spril withchppd rastd pauts, tastd ccut, ad chppdscallis. Sr at rm tmpratur.nDip Bri i a gg wash (1 gg whit lightl batwith 1 tablsp watr), th drdg i lur. Sha xcss lur; rpat prcdur. Chill 1 hur. SautBri i cup ht gtabl il r mdium hat 2 mi-uts ach sid r util gld. Garish with ilchppd plum tmats ad chppd rsh parsl.nDcrat utsid dg Bri with a rig waluthals; st asid. Cmbi 1 cup sugar ad cup watri a ha saucpa; c r lw hat, stirrig c-statl, util sugar dissls. D t stir (continued)

Bre Bascs: Made from cows milk, Brie has a sublimelysmooth nature, characterized by a rich, creamy interior anda soft, edible rind. It is crafted in several countries, but Briefrom its native France is considered the standard and is often

referred to as the queen of cheeses.

Bre Bases: Baguette slices, bread cubes, and pita bread areexcellent vehicles for toppings, as are flatbreads and crackers.Sweet-topped Bries do well on apple or pear slices.

Warng he Bre: Place a round of Brie on a microwave-safe dish and heat on high 112 to 2 minutes, or until cheesebegins to soften. To warm Brie in an oven, place on a bakingsheet and bake at 350 12 to 15 minutes, or until cheesebegins to soften.

HowardL.

Puckett;JudyFeagin;VirginiacraVens(1)


2/11

A Dozen Rounds (continued)

e a s y d o e s i t

atr this pit. Brig th mixtur t abil ad c util it turs a light am-br, abut 3 t 5 miuts. B carul tt bur. Immdiatl pur r Bri,allowing the glaze to drip dw thsids. Cl 15 miuts br srig.

Th glaz will hard li a thi lar cad. Crac with a i t sr.nUrll 1 str-bught (r hmmad)picrust t a lightl lurd wr sur-ac, th plac Bri i th ctr. Platdgs pastr up ad arud th bas.Urll a scd picrust; cut a circl justlarg ugh t it th bas th Bri,rsrig th ltr dugh t dcrat.Brush th utsid dg th pastrcircl with watr; plac th mistdpastr r th plats, prssig t sal.Usig a la-shapd ci cuttr r asharp i, cut las r thr shapsrm th rmaiig dugh. Mist sid th las with watr; arragth las (mist sid dw) t rm a

wrath th utsid dg. Cr ad

chill 1 hur. Brush pastr-wrappdBri with gg wash (1 gg whit lightlbat with 1 tablsp watr). Cutslits i th tp crust r th stam t s-cap. Ba 20 miuts, r util pastris gld. Lt stad 15 miuts brsrig. Garish with additial las.Bri ca als b wrappd with phllr pu pastr dugh; llw baig i-structis th pacags.nScr tp Bri it six pi-shapdwdgs; brush with a small amut mltd appl jll. Arrag a dirttppig (chppd drid ruit, tastdchppd uts, tastd ssam sds,ppp sds, r chppd rsh hrbs) ach wdg. Sr at rm tmpratur.nUsig a rud la brad largugh t accmmdat Bri, slic th tp ich th brad; st asid.Plac Bri brad la, th tracarud th utr dg with a sharpi. Ma a st r th Bri b

hllwig ut a 2-ich-dp cait

withi th tracd li, rsrig thxcss brad. Cut th tp ad rsrdbrad it 1-ich cubs. St asid.Plac Bri i th brad cait. Sprad

with sdlss raspbrr jam (r urarit) ad spril with slicd al-mds. Ba at 325 20 miuts, rutil Bri is std. Sr with r-srd brad cubs.nCut Bri it thr hriztal slics(plac i rzr 20 miuts prir tslicig). Arrag thil slicd smdsalm r th bttm slic Bri;spril with chppd rsh dill. Rpatprcdur with th scd slic Bri.

Tp with th rmaiig slic, rid sidup. Wrap i plastic wrap, th rrigr-

at right. Garish with cucumbrslics ad rsh dill sprigs.n Sp il chppd su-dridtmats r Bri. Spril withtastd pi uts ad chppd rshbasil. Judy Feagin


3/11

WHeTHeR yoU AnD yoUR fAMILy CeLeBRATe CHAnUkAHth ight-da fstial Lightsr simpll a gd ptat paca, ths lats wuld ma a Bubb prud. Thir crisp, brw xtrirs ra satisig bit, whil thir tdr, stam isids ar cmrt d at its bst.

Its imprtat t grat th ptats ad i b had t gt pics th right siz. But rmmbr, lats wait r , s gt ur igrdits tgthr ad gathr ur amil ad rids, s that u ca sr ths traditial ptatcas th mmt thr rad. Annie B. Copps

Latkes

total time: 20 minutes;

active time: 20 minutes

4 large russet (baking) potatoes1 medium onion1 egg, lightly beaten

12 teaspoon baking powder2 tablespoons flour1 teaspoon kosher or sea salt,

plus extra for seasoningVegetable oilFreshly ground black pepperSour cream or applesauceGarnish: fresh chives

Pl ad grat ptats ad i.Trasr t a si r itch twl adsquz ut xcss watr. I a largbwl, cmbi gratd mixtur, gg,baig pwdr, lur, ad salt. Warma thi lar il (abut 2 tablsps)i a larg, ha sillt r mdr-at hat. Drp battr it sillt hapig spul at a tim (but dtcrwd th pa). flatt gtl; dtpush ptats t hard it il. (each

A Holiday FavoriteSimple pan-fried potatoes are a delicious and meaningful treat this time of year.

e a s y d o e s i t

PHotograPHsbyLeigHbeiscH/JuPite

rimages;ricHardHobson/istockPHoto;

Forestwoodward/istockPHoto;ist

ockPHoto(2)

Grate ideas

Traditional latkes

are made with rus-

set potatoes, but

many other vegeta-

bles can get in on

the act. Try grating

sweet potatoes or

zucchini, or a mix-

ture of potatoes and

parsnips, corn, or

squash. You might

even want to addsome cheese for

extra flavor.

Sqash

Parsnps

Zcchn

Swee Poaoes

lat shuld b abut 2 ichs wid.)fr i batchs, turig c, 4 miutspr sid r util gld brw. Drai papr twls ad sas wll with saltad pppr. Add a dllp sur cramr applsauc, garish with rsh chis,ad sr immdiatl.

Yield: 12 servings

Latkes play an important role in traditional Chanukah celebrations not just

because they taste so goodits really all about the oil. Chanukahfrom the

Hebrew word for dedicationis a significant holiday because it commemo-

rates the events of 168 to 165 b.c., when the Jews of Jerusalem led a successful

revolt against Antiochus IV, ruler of the Greek empire, who had sacked and

desecrated their Temple. When the Jewish rebels f inally liberated the city and

retook the Temple, they wanted to rededicate it by lighting an eternal flame

but they feared they didnt have enough oil. Miraculously, however, their small

cruse of oil lasted not just a few hours but eight days (the time it took to press

more olive oil for the lamps). Today, the lighting of the enorah (pictured atleft) symbolizes the survival of the Jewish people throughout thousands of years

of exile and adversity.

the MiracLe of the oiL


4/11

do the Mashed Potato

Want to add a twist to your spuds? Here are some tasty extras:n Toss peeled parsnips, chopped turnips, or a few handfuls of cauliflower florets in with boiled potatoes

and mash according to the recipe above.

n Mince 3 or 4 garlic cloves and saut in unsalted butter; fold into mashed potatoes with salt and pepper.(Bonus tip: To peel a whole garlic head easily, wrap in foil and bake 40 minutes at 400 the next time your ovens on;

the cloves will slip out of their paper skins.)n Add 4 tablespoons prepared (jar) horseradish or 3 tablespoons freshly grated.

n Mix in cup minced chives or scallions.n Crumble 4 strips of cooked bacon and add them with cup crumbled blue cheese (you wont need extra salt).

n The Irish have long loved a dish called colcannon: bacon and cabbage mixed with mashed potatoes. Chop pound bacon into half-inch pieces and saut until browned. Remove with a slotted spoon and set aside.Add head cabbage, sliced, to the pan and saut until wilted. Fold cabbage and bacon into mashed potatoes.Or make champ, another traditional Irish dish, by adding green onions to the cream and butter as theyre heating.

n Leftovers? Form them into 3-inch rounds (like lit tle hockey pucksin shape only!), dust with flour, and pan-fryuntil well browned on both sides.

eveRyone LoveS MASHeD PoTAToeS, RIGHT?But hw ma us l ur w mashd ptats? Whthrthr t lump r t sgg, r w li th tast but thr lad with buttr, sur cram, ad mil, thrs alwasrm r imprmt. Ptats ar grd littl thigs, ad thll ta as ma rich additis as u r thm, but

hrs a rcip thatll p thigs simpl ad balacd. o t light ad lu ptats is t gt rid th xcss mis-turs rad th rcip stps carull ad ull brath w li it a ld arit. Annie B. Copps

e a s y d o e s i t

Sensational SpudsOur favorite tuber gets a taste of the good life.

mix it uPFavorite flavorsand your own

imagination are

the only guide-

lines you need

when selecting

additions to spice

up well-mashed

spuds.

Basic Mashed Potatoes

total time: 30 minutes; active time: 20 minutes

3 pounds baking potatoes(such as russets), peeled(or red bliss potatoes, unpeeled)

1

2 cup (4 ounces) light cream4 tablespoons (12 stick)unsalted butter

Kosher or sea salt andfreshly ground black pepper

Cut ptats it 2-ich pics. Briga larg pt saltd watr t bil. Cptats util r-tdr. Drai wll;th plac thm bac i th warm pt.Swirl th cd ptats arud thpt, util a thi ilm starch appars.

I a small pa, hat cram ad but-tr util buttr mlts. Pass ptatsthrugh a ricr r d mill, r bra

up with a ptat mashr util smth.Add hatd cram ad buttr; mix wll.Sas with salt ad pppr t tast.

Yield: 6 servings

Bacon

Horseradsh

Chves

Garlc

sangan/JuPiterimages;winFriedHeinz

e/stockFood(2);urban/stockFood;

FoodcoLLection/stockFood


5/11

e a s y d o e s i t

Ham It UpA new take on an old family favorite.

HamsTeak, jusTanoThernameforThecenTer-cuThamslice, is thasist ad mst cmical mats t prpar. It cms partiall cd(labld rad-t-c), which mas that u ca ha dir th tabl i just 20 miuts. Brig th mat t a itral tmpratur 160 (rsimpl rhat i ur ham is labld ull cd) ad ur ur wa. J ustb carul t t rc it.

T jazz up th dish, w watd smthig thr tha th usual piappl slics,raisi sauc, r sautd appls, s w cratd this Jalap-Glazd Ham Sta withWhit Ba Salsa. Pr is a imprtat part Mxica cig, ad ths larsmld bautiull. Its spciall gd with Sillt Tmats ad Spiach Saut thsid. ej! Judy Feagin

Cook i Yor WayGrll: Place ham steak on a grillrack over medium-high heat (350to 400). Grill 2 minutes on eachside; brush with pepper jelly andcook 1 minute longer on eachside, or until internal temperaturereaches 160.

Brol: Place ham steak on a lightlygreased rack in a broiler pan. Broil3 inches from heat and 2 minuteson each side; brush with pepperjelly and cook 1 minute longer oneach side, or until internal tem-perature reaches 160.

Jalapeo-Glazed Ha Seakwh Whe Bean Salsatotal time: 20 minutes; active time: 20 minutes

1 15.5-ounce can great northernbeans, rinsed and drained

14 cup chopped red onion14 cup chopped red bell pepper2 tablespoons chopped cilantro

1 clove garlic, minced1 jalapeo pepper, seeded

and chopped fine2 tablespoons fresh lemon juice3 tablespoons olive oil

14 teaspoon salt14 teaspoon coarsely ground

black pepperVegetable cooking spray forskillet

1 112-pound center-cut ham steak(about 12 inch thick)

3 tablespoons jalapeo pepperjelly

Cmbi th irst 10 igrdits tma th salsa; st asid. Hat a -stic sillt catd with cig sprar mdium-high sttig. Add thham sta ad c 2 miuts ach sid. Brush ach sid with pp-pr jll ad c, turig c, 1miut, r util itral tmpraturrachs 160. Sr with salsa.

Yield: 3 to 4 servings

Sklle toaoestotal time: 5 minutes; active time: 5 minutes

3 ripe tomatoes 14 teaspoon salt

2 tablespoons butter2 tablespoons brown sugar

Cut rip tmats it 12-ich slics;spril with salt. Mlt buttr i a

larg sillt. C th tmat slicsabut 2 miuts ach sid. Spri-l with brw sugar, tur, adc util sugar mlts.

Yield: 4 servings

Spnach Satotal time: 8 minutes; active time: 8 minutes

1 tablespoon butter1 tablespoon extra-virgin olive oil1 small shallot, chopped1 10-ounce package fresh

baby spinach14 teaspoon salt

14 teaspoon freshly groundblack pepper

Mlt buttr i a larg sillt; add liil ad chppd shallt. C rmdium hat abut 2 miuts, stirrigcstatl. Add spiach ad c,stirrig cstatl, util th spiachwilts. Sas with salt ad pppr adtss agai. Sr warm.

Yield: 4 servings

An Early-Fall menJalapeo-Glazed Ham Steakwith White Bean Salsa

Skillet Tomatoes

Spinach SautHowardL.

Puckett;JudyFeagin;Virgin

iacraVens(1)


6/11

The Feast ContinuesWere all for the big meal, but the best food often follows the next day.

ThanksgivingdinnerismyfavoriTeholidaymeal. I l th prparatis, th harst dcratis, th cmpa,ad th mu. But its th ltrs I l mst. M mthr srd tur sadwichs r das, ad latr shprpard a dw-hm tur hash. M mthr-i-laws spcialt was tur sup. Sh picd th carcass

cla, th bild th bs i watr with clr ad is, addig ric durig th w miuts cig tim. Iur hm, cratig w rcips usig chppd tur has turd ltrs it plad-rs.

Dt wait util Thasgiig t bu a tur. Its a imprssi dir atim, ad ull strtch ur d dllarsb rastig th whl bird ad jig a w iati mals. ej Thasgiig ad th start a w hlidatraditi. J udy Feagin

e a s y d o e s i t

Ho and Spcy trkey Spaghetotal time: 25 minutes; active time: 20 minutes

1 8-ounce package spaghetti

1 small onion, chopped1 8-ounce package sliced

mushrooms 12 red bell pepper, chopped

2 tablespoons olive oil 12 teaspoon salt

1 10-ounce can diced tomatoesand green chiles, undrained*

1 8-ounce package Vermontcheddar, cut into cubes

2 cups coarsely chopped turkey1 cup frozen green peas, thawed

C spaghtti accrdig t th pac-ag dirctis; drai ad st asid.

I a Dutch r mdium-highhat, saut i, mushrms, adbll pppr i ht il 3 t 5 miuts rutil tdr. Add salt, cd spa-ghtti, tmats ad gr chils,chs, tur, ad pas. C rmdium hat, stirrig cstatl, u-til th mixtur is thrughl hatd.Sr immdiatl. Yield: 4 servings* We used Rotel diced tomatoes and green chiles.

Play i Safe

Refrigerate turkey leftovers within 2 hours after cooking.Cooked turkey stays fresh in the fridge for 3 to 4 days, but

immediate freezing will provide premium quality. Chop

leftover turkey and wrap 1- to 2-cup portions in heavy-duty

plastic wrap to seal in freshness. Next, place the airtight

plastic-wrapped packages in a heavy-duty zip-top bag for

double protection. Date the package and use the meat

within 3 to 4 months.

Help is Never Far Away

If you have questions about turkey or leftovers,experts are standing by to help.

Butterball Turkey Talk-Line:800-288-8372. butterball.com

National Turkey Federation:202-898-0100. eatturkey.com

Reynolds Turkey Tips Line:800-745-4000. reynoldskitchens.com

USDA Meat & Poultry Hotline:800-535-4555. fsis.usda.gov

HowardL.

Puckett;JudyFeagin;VirginiacraVens(1)


7/11

e a s y d o e s i t

Thanksgiving Stock OptionsA classic French salad is an easy main course.

SomepeoplepreferTurkeysWhiTemeaTad sm cra dar mat. M arit part th bird is th bs rsupI cat pic th carcass ast ugh llwig th ast. It dst ha t b b cla, r a mat lt justadds mr lar. I ur t up t th tas atr th big mal, rm th mat rm th bs ad rz th car-

cass ad mat sparatl (dt rgt t sa sm th mat r sadwichs).Maig tur stc at hm is a simpl prcss, but a lgth . All it tas is a w basic igrdits ad a littl tim.

Th sup that u ma is l as gd as th stc that u us, s b patit ad dt rush th prcss. I patic ist ur irtu, tr Tur ad Wild Ric Sup usig cad chic brth. Judy Feagin

trkey SockTotal time: 4 hours 20 minutes, plus 6 hours for

refrigeration; active time: 20 minutes

Carcass of a roasted turkey

2 carrots, chopped2 medium-size onions, chopped3 stalks celery with leaves,

chopped 12 cup fresh parsley, stems included

1 teaspoon dried thyme1 bay leaf1 teaspoon peppercorns

Rm lgs, thighs, wigs, ad all th stuig rm carcass. Rm amat still bs (chp ad rrigr-at r us i sup rcip). Plac car-cass, bs, ad rmaiig igrditsi a stcpt (u ma ha t cracth bs t it ur pt). Add justugh cld watr t cr bs b1 ich. Brig mixtur t a bil, rduchat, ad simmr 4 hurs, simmigsurac rqutl ad discardig awhit am that rms th surac.Rm rm hat ad cl.

Strai stc thrugh a chsclth-lid cladr r a i si it a largbwl; discard bs, gtabls, adsasigs. Cl (s Stc Tips),th cr ad rrigrat right.oc stc has cld suicitl r att slidi, rm ad discard at rmtp br usig. Yield: about 4 quarts

trkey and Wld Rce Soptotal time: 20 minutes; active time: 20 minutes

The addition of creamtransforms thissimple soup into a more filling meal. Theflavors continue to develop, making thesoup even better the next day. I love theflavor of wild rice, but 2 cups of cookedwhite rice works well, too.

12 cup butter2 stalks celery, thinly sliced2 carrots, diced1 medium onion, chopped

13 cup all-purpose flour112 quarts Turkey Stock

(or canned chicken broth)1 teaspoon kosher or sea salt

Sock tpsUse turkey stock as you would chicken, beef, or vegetable stockits rich, round flavors will surprise you.

Never rush stock by boiling the liquid. A vigorous boil creates a cloudy stock.

Simmer stock uncovered; the long simmering time reduces the liquid and concentrates flavors.

Do not add salt to stock.

Cool stock quickly to prevent the growth of bacteria. Place the stockpot in a sink filled with ice and stir occasionally,

or pour stock into small containers to cool more quickly.

Prepare turkey stock at least 1 day ahead; allowing it plenty of time to chill will make for easy removal of fat from the surface.

Turkey stock can be stored in the refrigerator for 2 days or frozen in airtight containers for up to 3 months.

12 teaspoon freshly groundblack pepper

2 cups cooked chopped turkey2 cups cooked wild rice1 cup heavy cream1 tablespoon chopped fresh parsley

I a Dutch r stcpt, mlt buttr.Add clr, carrts, ad i; c, stirrigcstatl, r mdium hat 5 miuts rutil gtabls ar crisp-tdr. Stir i lurad c, stirrig cstatl, 5 miuts.Add tur stc ad brig mixtur t a bil.Add salt ad pppr; rduc hat adsimmr 10 miuts. Add tur, ric,cram, ad parsl; c util sup is thr-ughl hatdd t bil.

Yield: 9 cups

HowardL.

Puckett;JudyFeagin(1)


8/11

tpsy Pddngstotal time: 1 hour 25 minutes;


Create a sensational presentation byserving this trifle-inspired dessert inindividual wineglasses. To feed acrowd, double this recipe and fill atrifle bowl or a 212-quart bowl.

1 3-ounce package ladyfingers14 cup seedless raspberry jam14 cup cream sherry, divided2 cups milk1 3-ounce package vanilla

pudding mix (not instant)1 cup heavy cream2 tablespoons confectioners sugar2 tablespoons sliced almonds,

toastedChs six idiidual wiglasss rsrig dishs. Split ladigrs i hallgthwis ad sprad jll bttmhal ach ladigr. Rplac tps,th cut ach ladigr sadwich i halcrsswis. Arrag 4 illd hals i achdish; drizzl ach with 1 tasp shrr.

Cmbi mil ad puddig mix ia ha saucpa. C r mdium

hat, stirrig cstatl, util mixturcms t a ull bil; stir i th rmai-ig 2 tablsps shrr. Cl mixturslightl, th pur r ladigr sad-wichs. Cr ach puddig with ha-dut plastic wrap; chill 1 hur. Batha cram util am; graduall addcctirs sugar, batig util stpas rm. Just br srig, tp withwhippd cram ad slicd almds. Yield: 6 servings

e a s y d o e s i t

Short and SweetQuick and easy desserts for the busy holiday season.

LovespecTaculardesserTs, but hat t spd hurs i thitch prparig thm? Mr tha a thr tim ar,this is th sas t ta adatag cic prd-

ucts that rduc prp tim withut cmprmisig qualit.Th llwig rcips all start with ladigrs, ths light,

dlicat littl spgcas shapd li igrs that ca b udi a suprmart. fr ths rcips, l r th uilld ari-t; pic up sral xtra pacags t stash i th rzr. Thsdssrts all ta lss tha 30 miuts t put tgthr (sm drquir xtra chillig r baig tim). yull ha tim t jur gusts ad th hlidas, t. Judy Feagin

Orange-Alond Crspstotal time: 30 minutes; active time: 10 minutes

Keep these on hand during the holi-days to serve with coffee, tea, orafter-dinner drinks.

12 cup butter, softened1 cup confectioners sugar

Zest of 2 oranges2 3-ounce packages ladyfingers

13 cup sliced almonds

Prhat t 275. Cram buttr withcctirs sugar ad rag

zst. Split rws ladigrs i hallgthwis ad sprad cut sid withbuttr mixtur. Plac ugrasdci shts, spril with slicdalmds, ad ba 15 t 20 miuts,r util gld brw ad crisp. Clcrisps wir racs. Str i a air-tight ctair. Yield: 48 cookies

bLakePearson

mnare clarswh Kahla and Creatotal time: 10 minutes; active time: 10 minutes

For the children on your list, substi-tute14 teaspoon peppermint extractfor Kahla and garnish with crushedpeppermint candies.

34 cup heavy cream2 tablespoons confectioners sugar2 tablespoons Kahla1 3-ounce package ladyfingers

12 cup commercial fudge toppingGarnish: chocolate-covered

coffee beansBat ha cram util am; gradu-all add cctirs sugar, batigutil st pas rm. Stir i kahla.Sprad th kahla-cram mixtur rth bttm hal ach ladigr; crach with th tp hal. Sprad abut 2tasps udg tppig r th tp ach clair, ad tp ach with a hadul chclat-crd c bas. Yield: 12 miniature clairs


9/11

e a s y d o e s i t

Heaven-Sent

This true classic is also super-easy and deliciously low-fat.

ThenamealoneevokesimagesoffloaTingclouds ad wigd clstial bigs rig swt gits rm th .Wh mad right, this ca is idd a thral trat rm ur w itch. Th t a light ad lu cais i th igrdits: rsh gg whits, which u must whip t pillw prcti r hal rsults; cram

tartar, which hlps stabiliz th whits s th ca wt dlat atr it cms ut th ; ad ca lur, r atdr crumb. This rcip als calls r a mix ailla ad almd xtracts, but l r t us all r th thrr ur w cmbiati (just p it t a ttal 1 tasps). Annie B. Copps

anGeL food cake

total time: 112 hours (including cooling time);active time: 30 minutes

7 large egg whites34 teaspoon cream of tartar14 teaspoon kosher or sea salt1 cup sugar1 teaspoon vanilla extract

12 teaspoon almond extract34 cup sifted cake flour

Garnish: fresh berries

Heat oven to 375. Using an electric mixer, beat eggwhites, cream of tartar, and salt until the whites holdstiff peaks. With the mixer on, carefully add sugar, 14

cup at a time, until the mix becomes glossy and peaksstill holddo not overmix. Beat in extracts. Using arubber spatula, gently fold in flour. Spoon batter intoan ungreased 9-inch (10-cup) tube pan. Bake 25 to30 minutes or until a cake tester inserted comes outclean. Invert the pan onto a cooling rack. Let coolcompletely, then slide a thin knife around outer andinner edges of the cake to dislodge it from the pan.Slice and garnish with berries. Yield: about 8 slices

eGG-ceLLent tiPs

Use the freshest eggs you canthe whites will whip up better and hold more strongly.

Start with more eggs than you need. Its important that no yolks are in this recipe.

Let the eggs come to room temperature before you use them.

When breaking eggs, break the shell against a hard, flat surfacewhacking them against the rim of

a bowl may cause the shell to break in toward the center, increasing the chance of shell bits getting

into the mix.

When separating eggs, break them into clean, individual bowls. Be sure to keep the yolk whole; using

clean hands, scoop out the yolk and let the white slip through your fingers back into the bowl, or use

one half of the broken eggshell to scoop out the egg yolk. Save the yolks for custard.

bLakePearson,

JudyFeagin;VirginiacraVens(1)


10/11

e a s y d o e s i t

The Great PumpkinSpice up the dessert table with this luscious, make-ahead cheesecake.

Ppkn Cheesecake wh Waln-Gnger Crs and Carael Sacetotal time: 3 hours, plus chilling time;


2 cups gingersnap cookie crumbs 23 cup chopped walnuts, toasted

3 tablespoons plus 34 cup sugar6 tablespoons butter, melted3 8-ounce packages cream cheese,

softened 34 cup brown sugar5 large eggs1 15-ounce can pumpkin

14 cup whipping cream1 tablespoon pumpkin-pie spice*

Caramel SauceGarnish: toasted walnut halves

Prhat t 350 . Plac cicrumbs, waluts, ad 3 tablspssugar i a d prcssr ad puls 3r 4 tims util cmbid; add buttrad puls 4 r 5 tims, r util crumbl.Wrap th utsid a 10-ich sprig-rm pa with alumium il, th prss

ci mixtur it th bttm ad 1ich up th sids. Ba 8 t 10 miuts.Cl crust cmpltl a wir rac.Rduc hat t 325.

Bat cram chs with a lctricmixr at mdium spd 3 miuts, rutil cram. Graduall add brwsugar ad th rmaiig 34 cup sugar,batig 4 miuts, r util bldd.

Add ggs, at a tim, batig just

Cheesecake 101 Wrap the outside of a spring-

form pan with heavy-duty foil. Iveskipped this step more than once andhad oil drip through the seam of thepan onto the floor of the oven. Soften your cream cheese beforemixing; otherwise, the cheese willnot blend into a smooth batter. Anddont skip the step of beating thecream cheese for 3 minutes. Its im-possible to remove lumps later in theprocess; youll have better results ifyou make this your first step. Once you begin to add the eggs,beat at low speed just until the yolks

are incorporated. Beating too muchair into the mixture at this point couldcause the cake to crack during bak-ing. Continue beating on low speedas you add the remaining ingredients. Overbaking is another reasoncheesecakes sometimes crack. Re-move cheesecake from the oven assoon as it is almost set in the center (itwill still jiggle a bit). The cheesecakewill continue to firm up as it chills. Im-mediately use a small knife to loosencheesecake from the sides of the pan. If your cheesecake does crack, justfrost with sweetened whipped creamand grate some fresh nutmeg on top. Store cheesecake in the refrigerator upto 1 week or freeze up to 1 month. Thawin the refrigerator 1 day before serv-ing, then bring to room temperature. Use a sharp knife when cuttingcheesecake, and wipe the knife cleanafter each cut. If the cheesecake isslightly underbaked, cut with a knifethat has been dipped in boiling water.

A TThisveryTradiTionalTimeofyear, I li t spic thigs up ad sur-pris m amil ad rids with a w dssrt. This ars chic,Pumpi Chsca with Walut-Gigr Crust ad Caraml Sauc,has th amiliar lars Thasgiigs past, but with a twist. This dssrttas a littl tim t ba, but th prparati is s as. fllw th simplstps, lt it chill, ad ull rci ra riws.

A addd bus t this rcip is that chsca ca b prpard wll i adac th clbrati. All u d is a 10-ich sprigrm pa, which is a ixp-si additi t ur bawar cllcti.

I u ru shrt tim, just pic up a bttl caraml sauc at th grcrstr r drizzlig. Ad i ur rall i a bid, just bu a rz chsca ia lar, ad tp with th hmmad caraml sauc. Dt gt strssd rth hlidas, just j th sas. Happ Thasgiig! Judy Feagin

util llw disappars. Add pump-i, whippig cram, ad pumpi-pi spic. Bat lw spd with alctric mixr just util bldd. Dt rbat. Pur battr r prpardcrust.

Ba 1 hur 15 miuts, r util al-mst st (it will still jiggl i th ctr).Rm rm ; ru a i arud

dg pa. Cl a wir rac 1hur. Chill 8 hurs r right. Gar-ish with walut hals ad sr withCaraml Sauc.

Yield: 12 to 14 servings

*nt: I u dt ha pumpi-pispic, substitut 2 tasps grudciam, 12 tasp grud gigr,14 tasp grud utmg, ad14 ta-sp grud allspic.

Caramel SauCe:12 cup butter1 cup firmly packed brown sugar

2 tablespoons light corn syrup 12 cup whipping cream

Mlt buttr i a ha saucpa rmdium hat; add brw sugar ad crsrup, th c, stirrig cstatl, u-til mixtur cms t a bil. Gradualladd cram, stirrig cstatl. C,stirrig cstatl, util mixtur cmst a bil. Rm rm hat. Cl trm tmpratur. Yield: 112cups

HowardL.

Puckett


11/11

HeatHrobbins

e a s y d o e s i t

Pie HappinessGreat pies begin with a great crust. Here's the perfect one.

annies Piecrust

total time: 20 minutes plus chilling;


13/4 cups pastry flour

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon kosher or sea salt

1 cup (1/2 pound, or 2 sticks)

unsalted butter, very cold,

cut into 1/2-inch pieces

1/2 cup ice-cold water,

(approximately), divided

I th bwl a d prcssr ittdwith a stl blad, puls tgthr lurs,sugar, ad salt. Add buttr ad pulstw r thr tims. Add mst thwatr ad puls tw r thr tims, rutil buttr is i pa-sizd pics. Graba hadul th dugh; i it stics t-gthr, tur th dugh ut t a lightl

lurd wr surac. I it dst stictgthr, add a bit mr watr, pulstw r thr tims, ad tst it agai.

Grab th dugh with bth hadsad push it it a ball (it ma t hldr wll). Usig th hl ur had,smar buttr it stras b pushigbuttr pics awa rm u. D this ra miut r s util th dugh is mstlchsi; it ma still b a littl crum-bl. Diid th dugh it tw balls

ad wrap thm i plastic. Rrigrat30 miuts br baig (r u marz thm up t thr mths).

Yield: 2 piecrusts

erikas MaPLePuMPkin Pie

total time: 1 hour 15 minutes

plus cooling; active time: 30 minutes

Use grade B syrup if possible; itsrobust flavor withstands the heatof baking better than more-delicategrade A.

1 15-ounce can pumpkin pure

3 large eggs1/2 cup maple syrup1/4 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger1/2 teaspoon freshly ground nutmeg1/2 teaspoon table salt1/8 teaspoon ground black pepper

1 cup heavy cream

1 Prebaked Pie Shell

Garnishes: lightly sweetened

whipped cream and toasted

chopped pecans (optional)

Plac rac i middl psiti adhat t 350. I th bwl a dprcssr, mix pumpi pur, ggs,

mapl srup, brw sugar, spics, salt,ad pppr util smth. Pur hacram slwl thrugh th d tubad ctiu prcssig util mixturis pal ad hmgizd; scrap dwth sids th bwl with a rubbr spat-ula i cssar.

Trasr mixtur t Prbad PiShll. Ba 35 t 45 miuts, r u-til th dgs th pi ha pudslightl ad th ctr just barl jig-gls. (nt, hwr, that it shuldtl wt.) Cl a wir rac utilrm tmpratur, abut 2 hurs. Addwhippd cram ad pcas i dsird,ad sr. Yield: one 9-inch pie

PreBaked Pie sheLL

Heat oven to 350. On a lightly f louredsurface, use a rolling pin to roll 1 doughball out into a 12-inch round. Fold

dough gently in half over the rollingpin. Lay it in the center of a 9-inch pietin. Unfold dough onto the other halfof the tin to cover the bottom and sides.Trim and crimp the edges.

Cut a 12-inch round of parchment,waxed paper, or aluminum foil, and placeon top of dough. Weigh it down withbaking weights or dry beans. Bake 30minutes; then remove from oven and letcool completely.

Pies are such an imporTanT parT this hlida sasspciall atThasgiigad r has a arit. I m amil, w culd gbac ad rth wll util th tball gams ar r br dcidig just: fr Dad, it has t b micmat; r Aut Gi, its appl with sharp vrmtchddar th sid; r m, its pastr ch eria Brucs maplpumpi, aboverighT. W ma thr r ur pis r ur amil ast, ad b suris th urthfrida i nmbr, thrs ar a t b ud.

Whatr th illig, w d agr that a la t sturd crust is th t pihappiss. But as much as I l pis, I css that baig thm dst cmaturall t m, ad just thiig abut it has ld m t rui a prctl gdmaicur. Th rigr igrdit usd t b shrtig, but with all th badhalth ws abut hdrgatd ats, w dt g ar it amr.

Whats a pi lr t d? Im happ t rprt that atr a lt trial adrrr, I iall cracd th pi-dugh cd. With sm hlp rm kHadrich, authr Pie (Harard Cmm Prss, 2004; $27.95), ad thgd ls at kig Arthur flur i nrwich, vrmt (800-827-6836; igarthurlur.cm), I igurd ut that its rall all abut just thr stps:

n kp ur igrdits wll chilld. Itllhlp prt th buttr rm mixig ui-rml with th lur, s that pcts carm amg th lur particls. Trasla-ti: la crust.

n Us a cmbiati pastr lur ad all-purps lur. Dirt lurs ha dir-t amuts prti (a..a. glut), whichrms strads, which rm lars, whichrm u gussd it las.

nTh third tric is i th mixig. oc thbuttr gts dw t pa-sizd pics, us thhl ur had t smar thm it strasas u mix th dugh. Tr that, ad ulltur ut dlicius, la pis r tim.

Documents

Yankee Magazine Easy DOes It Hoiday Collection