By Camille Glenn
A memento cookbook encouraged via the vintage meal of vacations earlier, from the writer of THE historical past OF SOUTHERN COOKING. it really is divided into nineteen vacation menus, which salute seasonal actions from "Trimming the Tree" to "Ringing within the New Year." A BOOK-OF-THE-MONTH CLUB'S sturdy cook dinner e-book membership choice.
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Christmas Cookies are a need for the vacations, yet are you bored with the usual vanilla sugar cookies with vanilla frosting? have you ever used an identical recipes over and over for the previous 10 years? This book is simply for you!
Learn thoughts for making these Christmas cookies specific and unique.
Use those recipes for greater than simply Christmas time. those cookies and tips are nice for Valentine's Day, Mother's day, birthdays, Thanksgiving and different targeted events in addition! Or shock your loved ones, acquaintances or associates and cause them to on any day of the yr.
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Additional resources for Camille Glenn's Old-Fashioned Christmas Cookbook
Remove from the heat. Discard the ginger root and stir in the lemon juice. Allow the relish to cool. 5. Cover and refrigerate. The relish will keep for several days. Makes about 2 pints BAKED BROWN RICE WITH ALMONDS OR PINE NUTS The unique flavor of pine nuts or the crunchy texture and nutty flavor of almonds are most pertinent to brown rice. Either variation is delicious with pork, chicken, game, or veal dishes. 3 tablespoons plus ¾ tablespoon unsalted butter 1 cup uncooked brown rice 1½ cups homemade chicken stock 1 imported bay leaf 1 or 2 sprigs fresh thyme, or ½ teaspoon dried thyme Salt and freshly ground white pepper to taste ⅓ cup almonds or pine nuts (the almonds should be slivered, but the pine nuts can be used whole) 1.
2. Melt 1½ tablespoons of the butter in a heavy ovenproof saucepan. Add the rice and stir until the grains are coated with butter. Add the stock, bay leaf, and thyme sprigs. Season to taste with salt and white pepper. 3. Cover the saucepan with a tight-fitting lid and place it on the middle rack of the preheated oven. Cook until the rice is tender but not mushy (taste it to be sure), 1 to 1½ hours. 4. Put the nuts in a heavy skillet with the ¾ tablespoon butter over a medium heat. Toss until a light brown.
1 package dry yeast � cup lukewarm water 2 tablespoons extra-virgin olive oil or flavorless vegetable oil 1 to 1¼ teaspoons salt 2 cups sifted all-purpose flour 1 egg white, lightly beaten Coarse (kosher) salt, poppy seeds, or toasted sesame seeds, for topping 1. Combine the yeast with the lukewarm water in a roomy mixing bowl and stir to dissolve the yeast. 2. Add the oil to the yeast mixture and blend it in. Add the salt and flour. Mix thoroughly but do not overmix. 3. Toss the dough onto a lightly floured surface and knead it thoroughly, about 2 minutes, adding only enough extra flour to keep the dough from being sticky.