ZESTHoliday2012.pdf

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ZESTHOLIDAY 2012

digial magazinezest

food drinks & entertaining

Holiday 2012 No


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2 | ZESTHOLIDAY 2012

www.thomaspiteraphotography.com

orlando, fl | 407.802.4808
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ZESTHOLIDAY 2012

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zestfood drinks & entertaining

www.zesdigialmag.com

publisherLynne Webb, Food & Spiris

editor-in-chiefErika Piera, DIY & Eneraining

photographerom Piera

Zes For Lie Media1020 Willow Branch Dr.

Orlando, FL 32828

www.zesorliemedia.com

Adverising | SubmissionsPlease conac:

[email protected]

Copyrigh Zes or Lie Media, Inc. 2012. All righsreserved. No porion o his magazine may be reprined,

copied or disribued online or in prin w ihou priorwrien consen. Quesions or commens? 888-316-2474

is the season or riends, amily and

sharing what were grateul or. Te holidays

are the perect time to share great ood with

loved ones, and thats what this issue is all

about.

Te holiday season is also a wonderul

opportunity to give back to your community

and to those less ortunate, whetherthrough ood banks, soup kitchens or even

toy drives.

In the wake o Sandy, many amilies will

have a dicult time celebrating the holidays

- i you were ortunate enough to be spared

in the storm, consider donating to amilies

in need this season.

Happy holidays and best wishes or a

wonderul new year!

Lynne & Erika

deck the hallsletter from

the EDITORS

Holiday 2012 No. 9

TELL YOUR FRIENDS

subscribe o ZES or ree & never missan issue a zesdigialmag.com >>

WEB CONTENT

access prin-riendly versions o all ourrecipes on our websie!

jus look or his buon >>

fOLLOW

zesn1. an enjoyably exciing qualiy2. keen enjoymen: relish, guso

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table of contents

ON THE COVER

por wine poached pears p. 28

small bites

apple-cranberry chutneysour cream & chive potato bites

roasted onion dip

sage, prosciutto & ontina crostinimini mushroom toast cups

shrimp cocktail with two dipping sauces

thanksgiving

no-baste, herb-crusted turkey withmushroom-giblet gravy

whipped potatoes with chives

maple-glazed brussels sprouts with baconspiced cranberry-pomegranate sauce

rum-spiked pumpkin pie

6

7

8

9

12

13

1415

17

christmas

warm crab dipmarinated mushroomsgreen beans & tomatoes oreganatastanding rib roast

golden potato & havarti gratinport wine poached pears

cookies

chai-spiced oatmeal cookies

thumbprint cookies

diy gifts

cookie mugtea lovers gi setcandy jar

22

26

28

32

35


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small bies

or

easy

holiday

eneraining


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Apple-Cranberry Chuney

Makes about 2 cups

1 cup dried apples, chopped1 cup dried cranberries

1 cup red onion, chopped2 cloves garlic, minced1/2 cup water1/2 cup orange juice1 teaspoon orange zest3 tablespoons lemon juice1/4 teaspoon ground ginger1/2 teaspoon salt2 tablespoons sugar1 tablespoon resh rosemary, chopped

Combine all the ingredients in a saucepan and bringto a boil. Cook or about 2 minutes, then reduce theheat and simmer, stirring occasionally, or about 30to 35 minutes until the mixture has thickened to asyrupy consistency. Remove rom the heat and setaside to cool. Serve as an accompaniment with cheeseand crackers, or as a condiment or pork or roastpoultry.

Store chutney in an airtight container in thererigerator or up to ve days.

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Sour Cream & Chive Poao Bies

Makes 2 dozen

24 baby potatoes (uniormly sized - about 1 lb)2 tablespoons butter, meltedSalt and reshly ground black pepper

6 tablespoons sour cream2 tablespoons resh chives, nely chopped

Preheat the oven to 400F and line a shallow bakingpan with parchment.

Cut a thin slice rom each end o the potatoes. Usinga melon baller or small spoon, hollow out a cavityabout the size o a marble on one end o each potato.

Place the prepared potatoes in mixing bowl and

drizzle with melted butter. Season with salt andpepper and toss to coat. ranser the potatoes to thebaking sheet and stand upright on the solid end.Roast until tender when pierced with a knie, 16 to 18minutes. Remove rom the oven and allow to cool or10 minutes.

Combine the sour cream and chives in a small bowl,reserving about 1 teaspoon o chives or garnish.Once they are cool, ll each potato with a roundedhal-teaspoon o the sour cream mixture. Sprinklewith chives and serve.

Roased Onion Dip

Makes about 1-1/2 cups

1 large sweet onion, cut into 8 wedges4 to 5 cloves garlic, unpeeled and le wholeOlive oil

3/4 cup sour cream2 tablespoons mayonnaise2 ounces cream cheese, soened1/2 teaspoon Worcestershire sauce1/2 teaspoon saltFreshly ground black pepper

Preheat the oven to 400F and spray a baking sheetwith nonstick spray.

Arrange the onion wedges and garlic cloves on thebaking sheet. Season with salt and pepper and drizzlewith a bit o olive oil. Roast until the onion is tenderand beginning to brown on the edges, 18 to 20minutes. Remove rom the oven and set aside to cool.

While the onion cools, combine the sour cream,mayonnaise, cream cheese, Worcestershire sauce,salt and black pepper in bowl. Beat until creamy andsmooth.

Add the onion to the work bowl o a ood processoror chopper. rim each o the garlic cloves on one end

and squeeze the esh into the processor as well. Pulsethe mixture until relatively smooth (small chunks areokay). Add to the sour cream mixture and combinewell. aste and adjust the seasoning as needed. Chillor at least 30 minutes beore serving.

Notes: Tis dip has the most avor when made a dayin advance. Rerigerate, tightly covered or up to 2days.

ZESTHOLIDAY 2012

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Sage, Prosciuto & Fonina Crosini

Makes 2 dozen

24 slices French baguette (1/4-inch thick)2 tablespoons olive oil1 clove garlic, halved lengthwise

6 to 8 resh sage leaves, very nely chopped6 thick slices Fontina cheese, quartered6 thin slices o prosciutto, quartered

Preheat the oven to 400F and line a baking sheetwith parchment. Lightly brush the baguette sliceswith olive oil, then rub them with the cut side o thegarlic clove.

Sprinkle each baguette slice with a pinch o choppedsage and topped with a piece o Fontina. Bake untilthe cheese is melted and beginning to bubble, 5 to7 minutes. Remove rom the oven, top each crostiniwith a piece o prosciutto and serve immediately.

Mini Mushroom oas Cups

Makes 2 dozen

12 ounces white button mushrooms6 slices so white bread, crusts removed1/4 cup butter, melted

3 tablespoons extra virgin olive oil2 cloves garlic, nely chopped3/4 cup onion, nely chopped1 tablespoon resh thyme leaves1/4 cup white wineSalt and reshly ground black pepper2 ounces Havarti cheese, cut into 24 1/2 chunks

Preheat the oven to 350F. Coat two mini mun tinswith nonstick spray.

Compress each slice o bread to about 1/8-inchthickness with a rolling pin, brush both sides withthe melted butter and cut each into 4 equal squares.Reserve any remaining butter or cooking themushrooms. Press each buttered bread square intothe mun tins to orm a small cup and set aside.

Clean and trim the mushrooms, then chop them into1/4-inch pieces.

Heat the olive oil and any remaining butter in alarge pan over medium-high heat. Add the garlicand onion and saut until so and ragrant, about 2minutes. Add about hal o the mushrooms, seasonwith salt and pepper and continue cooking untilthey release some liquid and shrink slightly. Add theremaining mushrooms and a little more seasoning.

Continue cooking, stirring occasionally until allliquid has evaporated and the mushrooms are nicelybrowned, 6 to 8 minutes. Stir in the white wine andthyme leaves and cook until the wine has evaporatedcompletely, 2 to 3 minutes longer. Taste and adjustseasoning i necessary.

Spoon the mushroom mixture into the preparedtoast cups and nestle a piece o cheese in the centero each. Bake until the toast cups are golden and thecheese is melted and bubbly, 8 to 10 minutes.

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Shrimp Cockail wih wo Dipping Sauces

Makes 4 dozen

48 jumbo shrimp in the shell (2 to 2-1/4 lbs)1 ripe Hass avocado1-1/2 tablespoons lemon juice1 clove garlic, very nely chopped1 tablespoon sour cream2 tablespoons milkSalt and reshly ground black pepper3/4 cup bottled chili sauce (Heinz)1 to 3 tablespoons prepared horseradish1/8 teaspoon Worcestershire sauce

Bring a pot o salted water to a boil and add theshrimp. Cook, uncovered, just until pink and opaque, 3minutes. Drain, rinse with cool water, pat dry and setaside to cool. As soon as you can handle the shrimp,peel and devein them, leaving the tails on. Rerigerateuntil thoroughly chilled, at least 90 minutes.

Halve the avocado lengthwise, remove the pit andscoop the esh into the work bowl o a ood processor.Add the lemon juice, garlic, sour cream and milkand process until smooth and creamy. Season to tastewith salt and pepper. I the mixture is too thick, add a

little more milk. Transer to a bowl, cover tightly andrerigerate.

Combine the chili sauce, 1 tablespoon o horseradishand Worcestershire in a small bowl. Taste and add morehorseradish as desired. Cover and rerigerate.

Spoon the sauces into individual shot glasses (one oeach type per guest) and hang the shrimp on the rim.Place any additional shrimp on a serving platter.

ZESTHOLIDAY 2012

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thanksGiving

dinner

favorul roased urkeyand delicious side dishes

o wow your guess


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ZESTHOLIDAY 2012 |


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No-Base, Herb-Crused urkey wihMushroom-Gible Gravy

Makes 8 servings with leovers

One 12 to 14 lb turkey, neck and giblets removedSalt and reshly ground black pepper

1 sprig resh rosemary2 sprigs resh thyme1 small bunch resh sage1 yellow onion, quartered1 stalk celery, cut into 4 pieces1 carrot, cut into 4 pieces

For the herb coating:1-1/2 cups mayonnaise2 tablespoons resh sage leaves, chopped2 tablespoons resh thyme leaves

2 tablespoons resh rosemary, choppedFreshly ground black pepper

For the gravy:urkey giblets (neck, liver, heart, gizzard - optional)12 ounces white button mushrooms, trimmed andsliced2 tablespoons butter1 medium shallot, nely chopped2 to 3 tablespoons cornstarch3 to 3-1/2 cups low-sodium chicken brothPan drippings rom the turkeySalt and reshly ground black pepper

Prepare the turkey: Coat a roasting pan and rackwith nonstick spray. Rinse the turkey inside andout with cold water, then pat dry thoroughly withpaper towels. Season the cavity liberally with saltand pepper, then add the rosemary, thyme, sage,onion, celery and carrots. uck the wings behind andunder the back o the bird and tie the drumstick endstogether with kitchen twine. Place the turkey breastside up on the rack and allow the turkey to stand at

room temperature or 1 hour. While the turkey comesto room temperature, you can make the herb coatingand start the gravy.

Make the coating: Combine the mayonnaise, sage,thyme, rosemary and a ew grinds o black pepper.Cover and set aside or the avor to develop.

Start the gravy: Place the neck and giblets in amedium saucepan. Cover completely with cold water

and add a pinch o salt. Bring the mixture to a rapidsimmer and skim of any roth that accumulates witha spoon. Reduce the heat, cover and simmer slowlyor 30 minutes. Discard the neck and strain the brothinto a measuring cup. You should have about 3/4 to 1cup liquid. I desired, nely chop the giblet meat andreserve or adding to the nished gravy. Rerigeratebroth and giblets until ready to use.

While the giblets simmer, heat the butter in a largeskillet over medium heat. Add the shallots and sautuntil so, 2 minutes. Add the mushrooms, season totaste with salt and pepper and continue cooking untilany liquid given of by the mushrooms has evaporatedand they are nicely browned. ranser to small bowl,cover and rerigerate until ready to nish the gravy.

Roast the turkey: Position a rack in the lower portiono the oven and preheat to 425F. Using a spatula,

coat the turkey completely with the mayonnaise-herbmixture, being sure to get into crevices where the legsand wings meet the body. Add 1 cup o water to thebottom o the pan and roast or 30 minutes at 425F.Reduce the oven temperature to 325F and continueroasting or 1-1/2 hours, rotating the pan every 30minutes or so to ensure even cooking. Aer 1-1/2hours, begin checking or doneness by inserting aninstant read thermometer into the thickest part othe thigh, being sure not to touch the bone. Continueroasting until the temperature registers 165F. otal

roasting time should be between 2-1/2 to 3-1/4 hours.Remove the turkey rom the oven and let it rest or 15minutes.

Finish the gravy: While the turkey rests, nish thegravy. Whisk 2 tablespoons o the cornstarch into1/2 cup o the chicken broth. Skim the at rom thetop o the reserved turkey broth and place in a largesaucepan along with 2-1/2 cups o chicken broth.Bring the mixture to a boil, add the cornstarch-brothmixture and 2 or 3 tablespoons o pan drippings rom

the turkey. Continue cooking until the gravy beginsto thicken. I needed, mix the remaining tablespoono cornstarch with 3 more tablespoons chicken brothand whisk in gradually until the gravy reaches thedesired thickness. Reduce the heat to low, add thereserved mushrooms and chopped giblets (i desired)and continue cooking just long enough to heatthrough.

Serve: Carve the turkey and serve with the gravy.


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ZESTHOLIDAY 2012 |

Whipped Poaoes wihChives

Makes 8 servings

4 lbs Yukon Gold potatoes

8 tablespoons (1 stick) unsaltedbutter1 cup heavy cream1 cup whole milkSalt and pepper (white or black)1/4 to 1/2 cup resh chives, nelychopped

Peel the potatoes, cut them intoeighths, place in a large saucepanand cover completely with cold

water. Bring to a boil over highheat, add 2 teaspoons o saltand stir to dissolve. Reduce theheat to medium-high and cookor 15 to 20 minutes, or untilthe potatoes are tender whenpierced with a sharp knie. Drainand return to the heat or about1 minute to allow all the excessmoisture to evaporate. Mashgently with a potato masher, thentranser to a mixing bowl.

Add the butter, cream and milkto the same saucepan and warmover low heat until the butteris melted and the mixture iswarmed through. Add the mixture to the potatoes and, using an electric mixer, whip at medium speed untilsmooth and creamy. Season with salt and white pepper and add the chives according to taste.

ips or making grea mashed poaoes: Be careul no o overcook he poaoes or hey will reain

oo much waer Always hea he buer and cream or uer, ligher poaoes I seasoning wih whie pepper, go easy - sar wih 1/8

easpoon and work up o sui your ase

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Maple-Glazed Brussels Sprous wih Bacon

Makes 8 servings

6 strips bacon, cooked and roughly chopped4 tablespoons butter

2 lbs resh Brussels sprouts (see recipes notes or rozen)1/2 cup maple syrup3 tablespoons lemon juiceSalt and reshly ground black pepper

Bring a pot o salted water to a boil. rim the ends o the sprouts and score an X in the stem o each.Remove any loose outer leaves and add the sprouts to the boiling water, cooking or 6 to 8 minutes, untilthe Brussels sprouts are tender and easily pierced with a knie. Drain well and allow to cool slightly, thenslice them in hal lengthwise.

Melt the butter in a large pan over medium heat. Add the maple syrup and lemon juice and stir tocombine. Add the Brussels sprouts and toss gently until well coated. Add the bacon, season to taste withsalt and pepper and continue cooking or 3 to 5 minutes, tossing occasionally, until the sprouts are nicelyglazed.

o keep this dish warm, transer to an oven-proo serving dish, cover and place in a 250F oven or up toone hour.

Notes: o use rozen Brussels sprouts in this recipe, derost them overnight in the rerigerator or bestresults. Cooking time in the boiling water should be reduced to 3 to 4 minutes.

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Spiced Cranberry-PomegranaeSauce

Makes about 2 cups

12 ounces resh cranberries1 cup pomegranate juice1/2 cup sugar (or more i desired)2 teaspoons vanilla extract1/2 teaspoon ground allspice1 cinnamon stick4 large strips orange zest (1/2-inch widex 2-inches long)

Combine the pomegranate juice andsugar in a medium saucepan and bringto a boil. Add the cranberries, vanilla,allspice, cinnamon stick and orange zest.Reduce the heat to medium and simmer,stirring occasionally, or 8 to 12 minutesor until the cranberries have poppedand the mixture has thickened slightly (itwill thicken even more as it cools).

Remove rom the heat, cover and allowto cool to room temperature. Remove thecinnamon stick and strips o orange zest.Rerigerate until ready to serve.

ZESTHOLIDAY 2012 |

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ZESTHOLIDAY 2012 |

Rum-Spiked Pumpkin Pie

Makes one 9 pie

1 15-ounce can pumpkin pure1-1/2 cups evaporated milk2 eggs, lightly beaten3 tablespoons molasses1 tablespoon light brown sugar1/4 teaspoon salt1 teaspoon cinnamon1 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon allspice1/4 teaspoon nutmeg1 tablespoon cornstarch2 tablespoons dark rum (see notes)2 teaspoons vanilla extractSingle crust or a 9-inch pie

Preheat the oven to 400F. Partially bake the pie crust or 7 minutes, removerom the oven and set aside. Reduce the oven temperature to 350F.

Whisk together the pumpkin pure, evaporated milk, eggs, molasses and lightbrown sugar until well blended. Add the salt, cinnamon, ginger, cloves, allspiceand nutmeg.

In a small bowl, combine the cornstarch, rum and vanilla extract. Whisk witha ork until the cornstarch is dissolved and quickly stir into the pumpkinmixture.

Pour the lling into the pie shell and shield the top edges o the crust withaluminum oil. Bake or 40 to 50 minutes, or until a knie inserted into thecenter comes out clean. Transer to a cooling rack and allow to cool completely(about 2 hours) beore cutting. Serve with rum whipped cream and a sprinklingo cinnamon-sugar.

Notes: I you dont want to use rum, you can substitute 1 teaspoon o rumextract and cut the vanilla extract back to 1-1/2 teaspoons.

Rum Whipped Cream

1 cup heavy whipping cream1 tablespoon conectioners sugar1/2 teaspoon vanilla extract2 teaspoons dark rum (or 1/4 teaspoon rum extract)Chill the bowl and whisk o an electric mixer or 10 minutes in the reezer. Addthe cream and whip on high speed just until it begins to thicken, then add theconectioners sugar, vanilla and rum. Continue whipping until stif peaks orm.


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christmas menuwarm crab dip

marinated mushrooms

standing rib roast

with horseradish cream sauce

green beans & tomatoes oreganata

golden potato & havarti gratin

port wine poached pears


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ZESTHOLIDAY 2012 |


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marinated

mushrooms

diy glitter

pears

add gliz o your holidayable wih sparkly pears ~simply brush Mod Podgeono aux pears and dus

wih gliter

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ZESTHOLIDAY 2012 |

warm crab d

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Warm Crab Dip

Makes about 2-1/4 cups

8 ounces lump crabmeat6 ounces cream cheese, soened1/4 cup sour cream2 tablespoons mayonnaise1-1/2 tablespoons resh lemon juice (1/2 lemon)1/4 teaspoon Worcestershire sauceDash o abasco1/2 medium shallot, very nely chopped1/4 medium red bell pepper, seeded and mincedSalt and reshly ground black pepper

Preheat the oven to 325F. Butter the inside o asmall, ovenproo casserole. Place the cream cheese,sour cream, mayonnaise, lemon juice, Worcestershire,Tabasco, shallots and red bell pepper in a mixing

bowl. Season lightly with salt and pepper. Combineuntil smooth, then gently old in the crabmeat.Transer the mixture the prepared casserole and bake,uncovered, or 12 to 15 minutes. Serve with crackersor lightly toasted slices o baguette.

Marinaed Mushrooms

Makes 6 to 8 servings

1-1/2 lbs white mushrooms1/2 cup white wine vinegar1 cup water4 cloves garlic, nely chopped4 paper thin slices o onion1 teaspoon salt1 teaspoon sugar1/2 teaspoon reshly ground pepper3 tablespoons extra-virgin olive oil1 tablespoon balsamic vinegar1-1/2 tablespoons at lea parsley, nely chopped

Rinse or brush any dirt rom the mushrooms and patdry. Trim the stems and slice each mushroom into1/4-inch slices.

Place the vinegar, water, garlic, salt, sugar and pepperin a 4-quart saucepan. Bring to a simmer overmedium-high heat and add the mushrooms. Cookor 2 minutes, remove the pan rom heat and add theonion. Leave the mushroom-onion mixture in theliquid and allow it to cool to room temperature.

Once the mushrooms have cooled, strain of theliquid and add the olive oil, balsamic vinegar andchopped parsley. Toss well and adjust seasoning inecessary.

Place in a serving dish and rerigerate or a least 2hours to allow the avors to develop.

Green Beans and omaoes Oreganaa


1-1/2 lbs green beans3 tablespoons olive oil1 cup onion, chopped2 cloves garlic, nely chopped1 15-ounce can diced tomatoes, undrained1-1/2 teaspoons dried oregano (more or less to taste)3 tablespoons butter, melted1/3 cup panko crumbs2 tablespoons grated parmesan cheese

Preheat the oven to 350F. Bring a large pot o saltedwater to a boil and set aside a bowl o ice water.

Trim the ends o the green beans, then drop theminto the boiling water and cook until bright greenand crisp-tender, 2 minutes. Quickly drain and addto the bowl o ice water to stop the cooking process.Drain and set aside.

Heat the olive oil in a large pan over medium heat.Add the onion and saut until soened, 2 minutes.Add the garlic and continue cooking until themixture is pale gold in color, 2 minutes longer. Addthe tomatoes and oregano, bring to a simmer andcook until most o the liquid has evaporated, 3 to 4minutes. Combine with the beans, season to tastewith salt and pepper and transer to a casserole dishcoated with nonstick spray.

Bake or 25 to 35 minutes, or until the beans aretender when pierced with a ork. Remove rom theoven and increase the temperature to 400F. Combinethe melted butter, panko crumbs and parmesancheese in a small bowl and sprinkle the mixtureevenly over the beans. Return to the oven and bakeuntil the crumbs are lightly toasted, 3 to 5 minutes.


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silverware

pocket

green beans

& tomatoes

oreganata

old a silverware pockewih a linen napkin andadorn wih ribbon and anornamen or a esive placeseting

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standing rib

roast

easy elegance or aholiday meal


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ZESTHOLIDAY 2012 |


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Sanding Rib Roas


1 three-rib standing rib roast (6 to 6-1/2 lbs)1/4 cup extra-virgin olive oil

1-1/2 teaspoons kosher salt1/2 teaspoon reshly ground black pepperHorseradish Cream Sauce (recipe ollows)

About 1-1/2 hours beore you are ready to roast thebee, combine the olive oil, kosher salt and blackpepper in a small bowl. Remove the bee rom thererigerator and rub the oil and salt mixture all overthe outside o the meat. Set aside to come to roomtemperature, about 90 minutes.

Preheat the oven to 450F and place the roast at sideup on a rack in a shallow roasting pan.

Roast or 30 minutes, then reduce the heat to 350Fand roast or an additional 60 to 75 minutes or untilan instant-read thermometer registers 120F or rare.Remove rom the oven and let stand or 20 to 25minutes.

To carve, rst slice the meat of the ribs, runningthe knie along the curve o the bone, then carve the

roast into 1/4 to 1/2-inch thick slices. Arrange sliceson a platter and serve with Horseradish Cream sauceon the side.

Horseradish Cream Sauce

Makes about 1 cup

1 tablespoon olive oil2 large shallots, very nely chopped2 tablespoons rib roast pan drippings

3/4 cup bee broth2 tablespoons prepared horseradish1/4 cup heavy cream1/4 cup sour creamSalt and reshly ground black pepper to taste

Heat the olive oil in a saucepan over medium heat.Add the shallots and cook until so and ragrant, 2 to3 minutes.

Stir in the pan drippings and bee stock and increasethe heat to high. Cook until the liquid volume isreduced by hal, 5 to 7 minutes. I desired, strain outthe shallots and return the sauce to the pan. Reducethe heat to medium and stir in the horseradish, heavy

cream and sour cream. Heat through and season totaste with salt and pepper.

Golden Poao and Havari Grain


3 lbs Yukon Gold potatoes, peeled and very thinlysliced6 ounces Havarti cheese, shredded (about 1-1/2 cups,loosely packed)1 to 2 tablespoons ourSalt and reshly ground black pepper4 tablespoons butter1-1/2 to 2 cups hal-and-hal

Preheat the oven to 400F and generously butter ashallow 3-quart baking dish. Place the our in a nestrainer or powdered sugar sier.

Arrange a single layer o potato slices in the bottomo the baking dish, overlapping slightly. Season with

salt and pepper and dust very lightly with our.Sprinkle with cheese (about 1/4 cup), then repeat theprocess with the remaining potato slices, ending witha layer o cheese.

Melt the butter in a small saucepan, stir in 1-1/2 cupso hal-and-hal and heat to just below boiling. Pourthe mixture evenly over the potatoes. Depending onthe size o your dish, you may need to add the extrahal-and-hal to bring the liquid level to 1/4-inchbelow the top layer. I so, warm it rst.

Cover the dish tightly with aluminum oil and bakeor 45 minutes. Remove the oil and bake or anadditional 10 to 15 minutes, or until the cheese onthe top is golden and the potatoes are tender whenpierced with a ork. Allow to cool or 5 to 10 minutesbeore serving.


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ZESTHOLIDAY 2012 |

golden potato and havarti grati

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Por Wine Poached Pears

Por (or Poro) is a swee, oried wine rom Porugal ypically served wih

desser or as an accompanimen o arisanal cheeses and chocolaes. I alsomakes a wonderul choice or poaching rui. A reasonably priced Ruby orawny variey should be perec or his recipe.

Makes 6 servings

6 medium, barely ripe pears (Bartlett, Anjou, Bosc)3-1/2 cups port wine1 cup water1-1/4 cups sugar2 teaspoons vanilla extract

3 tablespoons lemon juice6 large strips lemon zest (1/2-inch wide x 2-inches long)1 cinnamon stick6 whole cloves

Place the port, water, sugar, vanilla, lemon juice, lemon peel, cinnamonstick and cloves in a deep saucepan and bring to a boil over medium-high heat.

Meanwhile, peel the pears, leaving the stems on and, using a melonballer or small spoon, careully hollow out the core and seeds throughthe bottom. Cut a thin slice rom the bottom o the pears as well so that

theyll stand upright or serving.

Place the pears in the pan and lower the heat to medium so thatthe liquid simmers gently. Cook, turning gently and basting every3 minutes or even avor and color, until the pears are tender whenpierced with a thin knie, 12 to 18 minutes. Be careul not to overcook.Remove rom the heat and allow them to cool or 10 minutes in theliquid.

Transer the pears to a platter and continue cooking the poaching liquiduntil it reduces to the consistency o maple syrup. To serve, make a

small pool o syrup on each serving plate, set a pear on top and drizzlewith a bit o extra syrup.

Notes: Te pears can be made ahead and rerigerated. Just bring them toroom temperature beore serving. You may need to warm the syrup topouring consistency.


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ZESTHOLIDAY 2012 |

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ZESTHOLIDAY 2012 |

holidaycookies


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Chai-Spiced Oameal Cookies

Makes about 2 dozen

1/2 cup (8 tablespoons) unsalted butter, soened1/2 cup light brown sugar1/4 cup granulated sugar1 teaspoon vanilla extract1/2 teaspoon salt1 teaspoon apple cider vinegar1 large egg1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves

1/2 teaspoon ground cardamom1/4 teaspoon ground nutmeg1/4 teaspoon ground gingerPinch o white pepper1/2 teaspoon baking soda3/4 cup all-purpose our1-1/2 cups rolled oats, quick cooking or old-ashioned

Preheat the oven to 350F and line 2 baking sheetswith parchment.

Combine the butter, brown sugar, granulated sugar,vanilla, salt and vinegar in a large bowl and beat untilsmooth. Add the egg, cinnamon, cloves, cardamom,nutmeg, ginger and white pepper and beat until wellcombined.

Add the baking soda and our, beat until thoroughlymixed, then stir in oats.

Drop the dough in 1-inch balls onto the preparedbaking sheets, leaving about 2 inches between them.

Bake the cookies or 12 minutes, turning the sheetsand swapping racks (top to bottom) aer 6 minutes.Remove the cookies rom the oven and allow them tocool on the sheets.

Tumbprin Cookies

Makes 3-1/2 dozen

10 tablespoons butter (1 stick plus 2 tablespoons),soened2/3 cup sugar1 large egg2 teaspoons vanilla1/2 teaspoon reshly grated lemon zest (optional)1-1/2 cups all-purpose our1-1/2 teaspoons baking powder1/4 teaspoon salt1/4 cup raspberry jam1/4 cup apricot preserves

Cream the butter and sugar together in a large bowl.Add the egg and vanilla and beat until well blendedand smooth.

In a separate bowl, whisk together the our, bakingpowder and salt. Add to the butter mixture andstir until thoroughly combined. Rerigerate or 30minutes.

Preheat the oven to 350F and line 2 baking sheetswith parchment.

Form the dough into 1-inch balls, atten slightly, andusing your thumb, make a depression in the center tohold the jam. Arrange 2 inches apart on the preparedbaking sheets and bake or 10 minutes. Remove romthe oven and spoon 1/2 teaspoon o jam or preservesinto the center o each cookie and return to the ovenor 4 minutes longer or until golden.

Transer to a rack to cool.


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ZESTHOLIDAY 2012 |

When you need a quick, easy and inexpensivegif or neighbors, colleagues or Secre Sana,DIY is he way o go!

easyDIY gifs

cookie mug

I youre up or baking cookies, many people aredelighed o receive hem as a gif. Raher handeliver hem on a plae or a in, you can give yourcookies in a decoraed mug! Buy cello bags or hecookies and ie he op wih a prey ribbon. odecorae he mug, youll need glass pain, sencils

and a oam pain dauber. Choose an inexpensivewhie ceramic mug a he dollar sore, ax yoursencils (he adhesive kind are easies o use) andollow he pains insrucions or air curing or ovenbaking.

tea lovers gift set

Anyone who loves ea will love his lile se! Pairyour avorie ea bags wih a beaded spoon and adecoraive mug or a houghtul gif. o make he

spoon, youll need glass beads and abou 2 ee ojewelry wire (approximaely 24 gauge), as well asround nose and chain nose pliers. Creae a spiralon one end o he wire and place i near he necko he spoon. Wrap various beads around hehandle o he spoon and nish i wih a spiral a heboom.

candy jar

Don eel like baking? Tis is a quick and simple gifor anyone wih a swee ooh. Fill a mason jar wihhe recipiens avorie candy and decorae wihholiday elemens like ribbon and ornamens romhe dollar sore or an inexpensive rea! You caneven decorae he lid o he jar wih scrap abric,rubber samps, abric pain and berll. Use heabric pain o samp an image on he abric. Wraphe a par o he mason jar lid wih he abric,sung i wih he berll. Ho glue he edges ohe abric underneah and rim any excess abric.


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