Indholdsfortegnelse for Cherished Recipes 2013 i Victoria

Hospitality almost always centers around the sharing of food and drink. From a simple appetizer and a glass of iced tea or wine to an elaborate, carefully orchestrated dinner, we use our culinary skills to create a welcoming setting for friends and family. At Victoria, we have gathered an array of recipe favorites that allow us to prepare centerpiece cuisine for those special moments. My love of cooking stems, in part, from memories of childhood days when I perched on a tall stool in my grandmother’s kitchen and “helped” by tasting samples of peach-cobbler filling or by rolling sugar-cookie dough to a certain thinness needed for crisp perfection. Do you have fond recollections of similar times spent learning the subtleties of food preparation? I am eager for the days when…

Vintage Warmth Emulate the understated elegance of a Provençal farmhouse with just a few well-worn elements and flea-market finds, such as antique French chairs and a white earthenware pitcher loosely arranged with sunflowers. Color, Pattern & Texture Create a sense of rustic beauty with table linens in shades of antique white and sun-washed red, as well as woven sea-grass glasses accented in scarlet. Bistro-style porcelain dinnerware and informal white flatware further enhance the color theme. Form & Function Covered silver eggcups, a coffee-filled French press, and a brushed-pewter toast caddy punctuate the Gallic inclination toward functional embellishment. A lovely mélange of shapely silhouettes, this quaint breakfast table embodies the graceful poise of French-country style.…

Roasted Heirloom Cherry Tomatoes and Garlic with Bucatini and Goat Cheese Makes 8 servings 2 quarts water 1½ teaspoons coarse salt, divided 1 (16-ounce) package bucatini 2 tablespoons olive oil Roasted Garlic and Cherry Tomatoes (recipe follows) 1 (4-ounce) package goat cheese ½ teaspoon ground black pepper Garnish: fresh parsley 1. In a heavy-bottomed stockpot, bring water to a rapid boil. Add 1 teaspoon salt. Add pasta, and cook, uncovered, stirring occasionally, to desired degree of doneness, about 8 to 10 minutes. Drain, and add olive oil. 2. Toss with Roasted Garlic and Cherry Tomatoes. Sprinkle with goat cheese, pepper, and remaining ½ teaspoon salt. Garnish with parsley, if desired. Serve immediately. Roasted Garlic and Cherry Tomatoes Makes 3 cups 1 (12-ounce) package heirloom cherry tomatoes 8 cloves garlic, peeled…

A Lush Green Canvas Beneath an emerald canopy of majestic foliage, set a table laden with tender dried mosses and a centerpiece bursting with fragrant herbs and other newly sprouted plant life. Beribboned pinecones dress the chair backs. Ethereal Refinement Balance this rich, woodsy palette with delicately embellished porcelain plates edged in gold, cut-crystal stemware, and gleaming silver flatware. These simple yet sparkling touches pay tribute to the engaging setting. Earthy Romance Timeworn elements, such as a wrought-iron candelabra draped with moss garland and green satin ribbon, bring vintage elegance to this fanciful milieu. Carved wooden mushroom stalks and other rustic curiosities enhance each place setting and complement the nature-inspired theme.…

Spiced Apple-Brandy Milk Punch Makes 1½ gallons 2 cups water 2 cups sugar 4 cardamom pods 3 cinnamon sticks 2 whole cloves 1 vanilla bean, split lengthwise and scraped, seeds reserved ¼ piece fresh nutmeg 1 (750-ml) bottle apple brandy* 1 gallon milk Garnish: grated fresh nutmeg 1. In a small saucepan, combine water, sugar, cardamom, cinnamon, cloves, reserved vanilla seeds, and nutmeg. Cook over medium-high heat until mixture boils, stirring often and brushing down sides of pan, as necessary, to prevent crystallization. Reduce heat, and simmer for 15 minutes. Remove from heat, and cool to room temperature. Store in an airtight container in refrigerator for up to 2 weeks. 2. In a large punch bowl, combine syrup, brandy, and milk, whisking to combine. Garnish with grated nutmeg, if desired.…

Cream of Celeriac Soup Makes 8 servings 3 slices bacon 3 tablespoons butter ½ cup chopped onion 1 shallot, minced 1 clove garlic, minced 1 large celery root (about 3 pounds), washed, peeled, and diced 3½ cups chicken stock 2½ cups water Bouquet Garni (recipe follows) 1½ teaspoons coarse salt ½ teaspoon ground black pepper ¼ teaspoon ground white pepper 1½ cups half-and-half ¼ cup heavy whipping cream Garnish: celery leaves 1. In a Dutch oven, cook bacon over medium heat until crispy; remove and discard, reserving drippings. Melt butter; add onion, shallot, and garlic. Cook, stirring often, over medium heat until tender, about 5 minutes. Add celery root, stock, water, and Bouquet Garni. Bring to a boil; reduce heat, and simmer, covered, until tender, about 45 minutes to 1…

Roasted Golden Beets Makes 8 servings 3 pounds golden beets, scrubbed well and dried, stem ends removed 3 tablespoons extra-virgin olive oil 1 tablespoon blood-orange zest 6 tablespoons blood-orange juice 3 tablespoons extra-light olive oil 2¼ teaspoons salt 1¼ teaspoons pepper 1 teaspoon minced garlic ½ cup chopped, toasted walnuts 1. Preheat oven to 400?. 2. Line a baking sheet with aluminum foil. Rub beets generously with extra-virgin olive oil, and place on prepared baking sheet. Bake for 1 hour, or until beets are tender. Cool slightly, then peel beets and cut into 1-inch cubes. Place in a large bowl. 3. In a medium bowl, whisk together orange zest, orange juice, extra-light olive oil, salt, pepper, and garlic until well combined. Pour dressing over beets, and toss to evenly coat.…

SIPS AND SMALL BITES Page 11: William Yeoward Wisteria Country Punch Bowl, $210, punch-bowl ladle, $60, Herend Gwendolyn teacup and saucer, $110, Herend Golden Edge teacup and saucer, $85, and Robert Haviland Collette in Gold teacup and saucer, $135; from Bromberg’s, 205-871- 3276. Page 13: Le Jacquard Français Paris en Fleur French Dishtowels in Sunflower, $24; from F & B Specialty Linen, 800-268-2993, fblinen.com. Antique woven tray, call for pricing; from Trisha’s Treasures, 205-871-9779. Page 15: Juliska Gabriella Clear goblet, $60; from Bromberg’s, 205-871-3276. Page 17: Vietri Bellezza White Sauce Server, $56, Salad Plate, $34, and Cereal Bowl, $36; from At Home Furnishings, 205-879-3510, athome-furnishings.com. Page 18: Cuisinart CFO-3SS Fondue Set, $89.99; from Macy’s, 800-289-6229,macys.com. Vagabond House Pewter Pear and Leaf Salt and Pepper, $85; from Bromberg’s, 205- 871-3276. Match…

Crostini with Tomato Jam Makes approximately 3½ cups 8 large heirloom tomatoes, chopped 2 tablespoons fresh thyme leaves 3½ cups thinly sliced yellow onion ¼ cup clover honey 2 tablespoons extra-light olive oil 2 tablespoons red wine vinegar 2 teaspoons coarse salt, divided 1½ teaspoons ground black pepper, divided 24 (½-inch-thick) French baguette slices 1½ cups whole-milk ricotta cheese 2 teaspoons lemon zest Garnish: fresh thyme sprigs 1. Preheat oven to 350?. Line 2 baking sheets with aluminum foil. 2. In a large bowl, toss together tomatoes, thyme leaves, and onion until combined. Divide mixture evenly between baking sheets; bake for 1 hour. 3. In a small bowl, whisk together honey, olive oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Divide mixture evenly between baking sheets, and stir to…

Sweet and Savory White-Peach Salad Makes 4 servings 1 cup fresh white corn kernels 1 tablespoon extra-virgin olive oil 4 white peaches, peeled, pitted, and diced ¼ pound thinly sliced prosciutto, torn into pieces ½ cup torn fresh basil ¼ cup shaved Manchego cheese* ¼ cup vegetable oil 3 tablespoons peach nectar 2 tablespoons white balsamic vinegar ⅛ teaspoon cayenne pepper ¼ teaspoon salt 1. In a medium skillet over medium-high heat, combine corn and olive oil, and cook until corn is tender, about 6 minutes. Remove from heat, and cool completely. 2. In a large bowl, combine prepared corn, peaches, prosciutto, basil, and cheese. In a small bowl, combine vegetable oil, peach nectar, vinegar, cayenne pepper, and salt, and whisk until emulsified. Toss salad with enough vinaigrette to coat.…

Bittersweet Chocolate Pots de Crème Makes 6 servings 1 cup heavy cream ¾ cup whole milk ⅓ cup sugar 4 (1-ounce) squares bittersweet baking chocolate, chopped 1 tablespoon unsweetened cocoa powder 1 teaspoon vanilla extract 1 teaspoon chocolate extract ⅛ teaspoon salt 6 large egg yolks Garnish: white chocolate curls 1. Preheat oven to 275?. 2. In a medium saucepan, combine cream, milk, sugar, chocolate, cocoa powder, vanilla extract, chocolate extract, and salt. Cook over medium-high heat, stirring constantly, until mixture just begins to boil; remove from heat. 3. In a medium bowl, whisk egg yolks until smooth. Using a ladle, pour approximately 1 cup of hot chocolate mixture into beaten yolks, whisking constantly; repeat. Return yolkchocolate mixture to saucepan, and whisk to combine. Strain mixture through a fine-mesh sieve.…