Indholdsfortegnelse for Nov/Dec 2017 i Cuisine at home

I love the magic of the holiday season. Though when pressed, I have to say that my favorite is Thanksgiving. That’s because it’s all about the food, and gathering around the table with family and friends to celebrate and give thanks. And this year, I’m especially excited to share with you a way to prepare your turkey — spatchcocking — that cuts the cooking time in half and ensures your bird roasts evenly. This method also saves you valuable oven space for our collection of amazing side dishes. Plus, there are four tasty recipes for using up your leftover turkey. Are you hosting a holiday cocktail party this year? We have a spread of perfectly paired small bites and drinks that can all be made ahead, giving you another reason…

Sweet, succulent, and living in the frigid waters off of Alaska and Russia, king crab is the largest crab variety in the world. There are three main types or varieties of king crab: red, blue, and golden. Red king crabs are said to have the best flavor, and blue king crabs are the biggest, while golden king crabs are much smaller with a similar flavor to blue king crab. King crabs can span 10 feet from claw to claw, and can easily weigh 10 to 15 pounds. When buying king crab, they’re measured by how many legs it would take to equal 10 pounds. If legs are labeled 6–9, they’re huge; 12–15 are medium; 21–24 are very small. The meat is delicately flavored, and snowy white in color, with tinges…

To get ready for our annual holiday issue, we “celebrate” Christmas in July in the Test Kitchen every year. And as our staff sat around the table, we talked about family traditions and how it just isn’t Christmas without homemade cookies. So we wanted to share a few recipes with you, each inspired by our personal favorites. Lauren loves linzer cookies — both their look and taste. But to make these extra special, she opted for a bit of brown butter for nuttiness, swapped in hazelnuts for traditional almonds, and red currant jelly in lieu of the usual raspberry. And Robin, our resident cookie whisperer, adores anything and everything chocolate. With chips, cocoa, and Andes mints, these Triple Chocolate & Mint Cookies are the ideal ratio of chocolate and mint.…

Once Thanksgiving dinner is behind you, but you still have a houseful of guests, that’s when you look to recipes that can be prepared in advance, then popped in the oven right before dinner. This is the beauty of baked pastas. They require a little effort up front, but the result is nothing short of relief for the cook. Cannelloni is always a favorite dish. Creamy, cheesy, and downright delicious, this version takes advantage of an Italian sauce akin to béchamel called balsamella [bal-sah-MEHL-ah]. To offset its richness, add a layer of tomato sauce to the cannelloni, too. The acid from the tomatoes balances the creamy sauce just right. Three-Cheese & Spinach Cannelloni To make this pasta ahead, simply cover the dish with plastic wrap, refrigerate it for up to…

Turkey Stock & Gravy Makes 12 servings gravy (7–8 cups stock & 5 cups gravy) Total time: 1 1/2 hours (stock) & 30 minutes (gravy) FOR THE STOCK, SEAR: Reserved turkey giblets, neck, backbone, and ribs (page 39) 2 Tbsp. canola oil 2 ribs celery, chopped 1 carrot, chopped 1 small onion, chopped 1 tsp. black peppercorns 1/2 cup dry white wine 8 cups low-sodium chicken broth 4 sprigs each fresh thyme and parsley 2 dried bay leaves FOR THE GRAVY, HEAT: Reserved turkey drippings (page 39) 1/2 cup all-purpose flour 4 cupsTurkey Stock 2 tsp. white wine vinegar Salt to taste For the stock, sear turkey giblets, neck, backbone, and ribs in oil in a pot over high heat until brown, 10–12 minutes; transfer to a plate. Reduce heat…

Gingerbread Cottage This “sugar and spice and everything nice” Gingerbread Cottage is sure to make you feel like a kid again, bringing smiles of wonderment and delight. Though this cottage is without a doubt an elevated take on the milk carton version you made as a kid, it’s really not much more work to assemble. The decorating is what brings this cottage to life. French Macarons Simple to prepare, yet elegant as can be, these sweet meringue-based confections were simply made for gifting. And whether you choose to make one (or all three) of the flavor options shown here, or put your own spin on them, anyone lucky enough to try these delicate sandwich cookies will no doubt say “oui oui”! Simple Sugar Cookies Sugar cookies really can be as…

Don’t confuse these cookies with the coconut variety, called macaroons. The French macaron can be finicky and might try your patience, but even a “less than perfect” macaron is still a good one. The perfect macaron has a crisp outside and tender inside, with a smooth top and nice feet (the ruffle around the bottom edge of the cookie). To help ensure success use a scale to measure ingredients and check out our tips on page 58. Then once baked, you need a creamy filling to offset the crisp cookie. Try one of the variations on pages 58–59, your favorite buttercream, or even jam. And after filling, if you can, let the cookies sit, covered, 24 hours so the filling really melds with the cookie. French Macarons If you choose…

Sugar cookie dough may be made for cookie cutting, but this version confirms it’s anything but boring or ordinary. Not only does it taste delicious, (you’ll actually want to eat these sugar cookies — even without sweet decorations), but the dough comes together in just minutes with ingredients you probably already have on hand. As you work with the dough keep in mind that it’s soft, and that means two things. Work with the dough in two portions. (Chill one portion as you roll and cut the other.) Use plenty of flour on both your work surface and rolling pin as you’re rolling to keep the dough from sticking. Finally, have fun with decorating (instructions pages 62–65). Sour Cream Sugar Cookies Reroll any dough scraps, but to keep them from…

BILLOWY BISCUITS I love making biscuits from scratch and I often get requests from family and friends for my recipe. You can imagine their surprise when I tell them the key to making my biscuits extra fluffy and soft is not the recipe, but my “secret ingredient.” I always add one tablespoon of cornstarch per cup of flour called for in the recipe. Kristina Segarra, Yonkers, NY STICKY BUSINESS Opening jars can be a challenge, especially when sticky residue builds up on the lid. But no more. I place a piece of plastic wrap over the top of the jar before screwing on the lid. Now, when opening the jar, the lid comes off easily. Marilyn Edelman, Sabetha, KS PRESSING MATTERS Pressing tofu used to mean using lots of towels.…

Whether the night before Christmas is an intimate “calm before the storm” gathering or it’s a big night of celebration, one of these three elegant menus is sure to fit the bill. Start with a favorite seasonal soup — butternut squash. It’s hard to believe that this rock-hard vegetable turns into something so silky and velvety. Before puréeing the soup, test three or four cubes of squash to be sure they’re tender. They should be totally soft or the soup won’t purée thoroughly. And one of the best things about this soup is its garnish. These crispy Gruyère fricos are the perfect contrast to the creamy squash soup. Creamy Butternut Squash Soup with gruyère fricos To easily remove the fricos from the baking sheet, slide a mini offset spatula or…

Nothing says celebration like king crab legs, and what better time to indulge than when it’s just the two of you? Served with a Champagne-inspired menu, including a Champagne beurre blanc and Champagne Poached Pears, this bubbly dinner is clearly New Year’s Eve-worthy. King crab legs are fully cooked before being frozen and sold, so preparing them is simple. And look for the largest legs as they have the meatiest texture. For easy cooking, break the legs into pieces, then keep an eye on them as they steam to avoid overcooking the delicate meat. King Crab Legs with champagne beurre blanc To keep the beurre blanc warm, transfer it to a glass bowl, then set it inside a bowl of warm water. Be sure the water isn’t too hot or…

When it comes to hosting a party, the hardest part is planning a menu you can prepare even if your time is limited. The key to keeping your cool is to do as much as you can ahead of time. With that in mind, these recipes can be made well before the party starts and heated just before serving. With two creative appetizers, a cheesy pumpkin dip, and three refreshing sippers, this is one social gathering your guests will surely be pleased to be a part of this holiday season. Prosciutto-Wrapped Dates with walnuts & goat cheese Make the dates up to a day ahead. Cover them with plastic wrap and refrigerate until ready to bake. Makes 20 dates Total time: 25 minutes + chilling 1/2 cup goat cheese (4…

Turkey & Avocado Quesadillas with chipotlecranberry sauce Makes 4 servings Total time: 30 minutes 1 cup canned whole berry cranberry sauce 1 Tbsp. minced chipotle in adobo sauce 1 tsp. adobo sauce Minced zest of 1 lime 8 oz. pepper Jack cheese, shredded (about 2 cups) 8 oz. sliced cooked turkey breast 1 avocado, thinly sliced 1/4 cup thinly sliced red onion 4 flour tortillas (8-inch) 4 tsp. olive oil Combine cranberry sauce, chipotle, adobo sauce, and zest for the sauce. Arrange1/4 cup cheese, one-fourth each turkey, avocado, and onion, followed by 1/4 cup more cheese on half of each tortilla. Fold empty sides of tortillas over fillings. Heat 2 tsp. oil in a 12-inch cast-iron skillet over medium-high. Cook two quesadillas at a time in skillet until golden, 2–3…

Gingerbread Cottage To yield all six pieces, you’ll need to combine dough scraps and reroll. Makes enough for 1 cottage (6 pieces) Total time: about 3 hours + chilling, decorating, and assembling FOR THE GINGERBREAD DOUGH, CREAM: 3/4 cup sugar 1 stick unsalted butter (8Tbsp.), softened 1 tsp. each ground cinnamon, ginger, and baking powder 1/2 tsp. each ground cloves and baking soda 1 egg BEAT IN: 1/4 cup molasses 1 Tbsp. cider vinegar 2 cups all-purpose flour 1/2 cup whole-wheat flour FOR THE GINGERBREAD DOUGH Cream sugar, butter, cinnamon, ginger, baking powder, cloves, and baking soda with a mixer on medium-high speed until light and fluffy, 3 minutes. Mix in egg. Beat in molasses and vinegar. Gradually beat in both flours. Divide dough in half, wrap each half in…

• Pulse the powdered sugar and almond meal to combine them and chop any bigger bits that can remain in packaged almond meal. • Macaronage is the French term to describe the action of mixing the almond meal mixture into the whipped whites. Do this by hand, so you can feel the consistency of the batter. Once combined, the batter should be shiny, creamy, and flow like lava. Drop some batter into the bowl; it should slowly sink back into the batter. • Rest piped batter to form a “skin,” which helps ensure smooth tops as the cookies rise during baking. • Trace 2-inch circles an inch apart on the parchment as a piping guide so each cookie is the same size. (Bake ink side of paper down so it doesn’t bleed onto cookies.)…

To decorate these cookies you need two types of icing, Royal Icing, right, and Decorator’s Icing, page 65. They’re perfect for the job because they’re easy to make and work with. Once the icing is applied, it’s on to the fun stuff — accessorizing. That’s when you get to break out the sprinkly and sparkly stuff and let the real fun begin. Sprinkles, candies, and sugars — oh my! If those words make you sweat, you’ve come to the right place. With the tools of the trade being so sweet, cookie decorating shouldn’t be anything but fun. And with the techniques on the next few pages, it will be. Plus, you’ll turn out charming cookies that’ll be the envy of every baker and decorator. Royal Icing Go contemporary or keep…

Q: Can you explain laminated dough to me? — J.C. Putnam, Lewisburg, PA Answer: Making laminated dough involves three steps: preparing a base dough, enclosing fat (usually butter) inside the dough, then making a series of turns (rolling and folding) to the dough and butter to create very thin alternating layers. The dough is either yeasted (for Danish and croissants) or nonyeasted (for puff pastry). Danish dough, such as in the kringle on page 15, is the richest type because it includes eggs, milk, and sugar. Croissant dough is a little less rich since it doesn’t include eggs, but has some milk, and a little bit of sugar. Puff pastry dough isn’t traditionally made with sugar, eggs, or milk, rather water. One important thing to note, when making laminated dough,…

Have you ever wanted to bake pastries like a professional? With this recipe you will. Layers of buttery dough create a tender vehicle for the sweet apricot-almond filling. Baked to perfection and drizzled with a simple glaze, this golden beauty will be the focus of your holiday brunch table. Hailing from Denmark, kringle dough is a laminated dough (see Q&A, page 6). It’s a cousin to the dough used to make croissants and palmiers. Most known for the layers of butter that are folded and rolled into it, laminated dough does take some time, but don’t write it off as too difficult or fussy. Good things come to those who wait, so be patient, and enjoy the process. Apricot & Almond Kringle Not including rolling and enclosing the butter, you’ll…

Whether you’re throwing a dinner party, looking for an alternative to the traditional Thanksgiving or Christmas menu, or you need festive fare for New Year’s, this Mexican-inspired menu is the perfect option. A steak roulade is the showstopper here. If you’ve never butterflied and rolled a flank steak, it’s pretty straightforward, just follow the steps, below. But the cowbell is the stuffing. Spiced chorizo and sweet cinnamon bread come together for one unique yet flavorful filling. And while the cinnamon bread has some sweetness to it, don’t worry. With the other savory ingredients, the flavors are perfectly balanced. And since man cannot live by roulade alone, creamy sweet potatoes, chipotle-citrus black beans, and kale with a cilantro pesto join the party. This is one big plate of flavor, for sure.…

If you’ve ever roasted a whole bird for Thanksgiving, you’re familiar with the lengthy roasting time, uneven cooking, and the space it takes up in the oven. This year, try something new — spatchcock a turkey. Not only does it roast in about half the time compared to a typical turkey, it cooks more evenly, and takes up less room since the bird is flattened — freeing up highly coveted oven space for sides. Just follow the simple step-by-step photos on page 39 to prepare the bird, then coat it in a lemon-herb butter, and roast it to tender, juicy perfection. Tip: spatchcock the turkey, and make turkey stock the day before roasting the bird. There should be enough stock to use in both the gravy and the dressing recipes…

Celebratory decadence is the name of the game when it comes to the holidays. And this pie, with its four amazing layers, is no exception. Each one has its own distinct element that adds up to a truly outrageous, mile-high pie. For the crust, pulse salty pretzels and buttery pecans to the perfect size to make a sturdy crust that holds the remaining three layers. On top of the crust is the deepest, darkest, and creamiest fudge layer your lips have ever touched and it perfectly complements the smooth and creamy salted caramel pastry cream that comes next. And even though the pastry cream is every bit as sweet as one might expect, the caramel is cooked to a very deep brown — yielding the deepest caramel flavor — which…

While this gingerbread cottage is easy to build, just like with any project, proper planning will make things run much more smoothly. After you’ve baked the pieces, follow the plans for decorating and assembling on pages 54–55. Before starting, find a large platter, a baking sheet, or even a piece of plywood to use as a base, then build the cottage on it. Once the cottage is assembled, you won’t be able to move it unless you’ve done so on a sturdy base. M&M’s stand in for door knobs, keystones, and spindle bases with a pop of color. Wafer Cookies can be crafted into realistic-looking window shutters or outdoor furniture. Peppermints add just the right touch of holiday decor (also try candy canes). Nuts are perfect for authentic-looking rock chimneys…

• For strawberry macarons add pink gel food color to egg whites before mixing on high speed. • For lemon macarons add 1 tsp. minced lemon zest to food processor. Substitute 1 tsp. lemon juice for vanilla. Add it and yellow gel food color to egg whites before mixing on high speed. • For orange macarons add 1 tsp. minced orange zest to food processor. Substitute 1 tsp. orange juice for vanilla. Add it and orange gel food color to egg whites before mixing on high speed.…

FOR SNOWMAN COOKIES Prepare 1 recipe Royal Icing according to directions, page 63. Thin icing according to recipe directions on page 63. Remove 1/2 cup of icing and tint with black gel food color. Spread black icing with a small paint brush to form hats. ICE COOKIES Spread white icing on face and body areas of snowmen with a small offset spatula, a butter knife, or back of a dinner spoon. ADD SNOW & FACES While white icing is still wet, sprinkle pearl sugar onto faces and body areas of snowmen. Add an orange candy-coated sunflower kernel for the nose and colored sprinkles for eyes. FINISH WITH SCARVES Cut and fold strips of fruit roll-ups for scarves and hatbands (the roll-ups will stick without any additional icing). Let cookies dry…