Indholdsfortegnelse for November/December 2020 i Cuisine at home

NATURALLY VIBRANT We’ve all eaten or used sprinkles and colored sugars for baked goods, and they’re usually made with artificial dyes. If you’re sensitive to those dyes, or just want to go more natural with your baking, check out The Watkins Co. They’ve started making a line of all-natural sprinkles and decorating sugars, which pair perfectly with their Natural Food Coloring. They’re vibrant without the use of FD&C (synthetic) dyes — just in time for your holiday baking. Watkins1868.com BEE K’ONSCIOUS HONEY This honey is the bee’s knees. These 100-percent raw, unpasteurized honeys are ethically and sustainably sourced. There are no additives or processing here — it goes straight from hive to bottle. Raw, unheated, and unfiltered honey provides more of the vitamins, minerals, amino acids, and antioxidants that…

SOUPS MAY SEEM OUT OF REACH for weeknight dining, but that’s simply not the case here — these amazing soup classics prove it. Italian flavors reign in the satisfying, yet surprisingly light-tasting, Italian Wedding Soup. With white wine, rich broth, creamy beans, spinach, and hearty meatballs, the combination is a match made in heaven. But this flavorful bowl is really enhanced by gently simmering the meatballs in the broth, thoroughly infusing their flavor, making for one incredible soup. And if there’s one food that captures the mood of Christmas Eve, it’s Oyster Chowder. Smooth, rich, warm ... this is total splendor without going to a lot of effort. The simple mirepoix — carrots, leeks, and celery — adds depth to the broth. But since it’s simmered for a short period,…

THESE RECIPES ARE TIMELESS, the kind that Nan just knew how to make having learned them from her mama. There were no tests for doneness; more likely something cooked until it looked and tasted right. And though we give doneness cues for these recipes, your own intuition won’t usually steer you wrong. And for the sides, sourdough bread dressing starts out rustic, having been based on a recipe found in a tattered cookbook from the late 1940s. Toasting the bread cubes is a neat trick to dry the cubes while adding flavor. Mandarin oranges echo the citrus brine of the turkey, fresh are ideal if they’re sweet, but jarred mandarins will do in a pinch. Nan’s Egg Gravy is a revelation of simplicity. One can imagine this skillet recipe being…

The science of instant-read thermometers is settled for now. They’re all fast, unremarkably accurate within ± 2 degrees, magnetic, and fit neatly in your hand. Design nuances and value-added functions distinguish these 5-star-rated thermometers from one another. The beauty of instant-read thermometers is that in the time it takes your mind to focus on and understand the display panel, the temperature of the food is already determined; the vast majority of the thermometers Cuisine tested have read-out speeds of 2–3 seconds. Of the 11 probes tested, all under $25, some have bright instant displays, a few have sleek, modern looks perfect for refrigerator display, and many have bottle openers. (When stumped on what to add to a potential grilling tool, engineers seem to always add a bottle opener.) Most of…

VERMOUTH was once used for medicinal purposes, to aid in digestion, then became popular as an aperitif in the 1800s. It fell out of fashion in the mid- to late 20th century, but has now made a comeback. But what is vermouth? Vermouth is an aromatized, fortified wine. And what does that mean? When something is aromatized it means botanicals, including herbs, barks, and spices, are steeped into a liquid giving it flavor and aroma. On top of that, vermouth is fortified, meaning a distilled spirit is added to the wine – often brandy. Fortifying extends the shelf-life of the wine, but not into perpetuity. The old-school way of categorizing vermouth was simple: Italian indicated it was red and sweet, and French indicated it was white and dry. But the…

TURKEY & HAM CRESCENT RING WITH CRANBERRY AND BRIE Make sure to have your ingredients prepped before diving into assembly. It doesn’t take long for the crescent rolls to get warm and sticky. Makes 8 servings Total time: 30 minutes 1 pkg. crescent roll dough (8 oz.), unrolled and separated into triangles 8 oz. sliced cooked turkey or chicken 2 oz. deli-sliced ham 4 oz. brie, sliced 1/4-inch thick 1/2 cup chunky cranberry sauce 1 tsp. chopped rosemary, divided Cinnamon-sugar Preheat oven to 375°. Line a baking sheet with parchment. Arrange crescent triangles in a circle pattern with pointed ends facing outward (bases of triangles should overlap slightly). Layer turkey, ham, and cranberry sauce on base of crescent triangles; sprinkle1/2 tsp. rosemary over top. Place brie on top of cranberry…

Pumpkins come from the same family of gourds that include cucumbers and melons. They run the gamut in terms of shape, color, and size. Aside from the ubiquitous orange, grayish-green and white pumpkins are also available. Some can fit in the palm of your hand or weigh over 1,000 pounds. But not all are meant for eating — large ones should be used for decoration only. Their flesh is stringy and bland, but their typically thinner walls make them easier to carve. For cooking, heirloom varieties, such as “Small Sugar,” “Sugar Pie,” “Winter Luxury,” and “Cheese,” are a few options you may see. Weighing 5–10 pounds, “pie” pumpkins have sweet, creamy flesh, but do require some work to actually use them. Most commonly, pumpkins are used for carving jack-o’-lanterns while…

THE BUZZ WHAT’S YOUR MOST MEMORABLE HOLIDAY FOOD FAIL? Every year at the holidays, despite all the planning, something regarding the food is bound to go wrong ... it can't be just us, right? We know we have a few stories to tell, but we want to know what your most memorable holiday food mishap is. Share your story with us on Facebook or Instagram by using the hashtag #funnyfoodfails and don’t forget to tag us @cuisineathome. Maddy made Cuisine’s Chocolate Truffle Cheesecake for her family gathering, which is always a hit. Her sister was carrying her slice to the table and somehow managed to drop her cheesecake on the carpet. But because the cheesecake is THAT good, she simply picked it up and ate it anyway! Five-second rule, right?…

MEAT 1 whole bone-in turkey breast (6–8 lb.) 1 pkg. thick-sliced bacon GROCERIES black peppercorns 1 can frozen orange juice concentrate (12 oz.) 1 sourdough boule (1 lb.) 21/2 cups low-sodium chicken broth all-purpose flour coarse-ground mustard balsamic vinegar 1/2 cup pecan halves PRODUCE 1 pkg. rosemary sprigs bay leaves 1 pkg. thyme sprigs 2 navel oranges 2 lemons 2 limes 1 cup Mandarin orange or clementine segments celery onions 1 garlic bulb 2 lb. Brussels sprouts DAIRY 3 eggs + more for garnish 6 Tbsp. unsalted butter 1 qt. whole milk…

SWEET POTATOES AND YAMS Let’s get something straight right up front: A sweet potato and a yam are not the same vegetable. They’re not even related. In fact, yams are primarily grown in West Africa and Asia, and you’re not likely to find them here in the United States. However, you will see different types of sweet potatoes mislabeled as yams. Because they thrive in warmer climates, the majority of sweet potatoes in the U.S. are grown in Southeastern states, most notably in North Carolina. And there are more than 400 varieties of sweet potatoes, but they’re broken down into two groups depending on their color. One has a deeper orange-colored flesh that is moist and sweet. The other’s flesh is lighter in color and tends to be less sweet…

RACK 'EM UP I have to admit, I don't keep food-safe rulers in my kitchen. One Christmas while making diamond-shaped shortbread cookies to give as gifts, I turned to my cooling rack. I flipped it upside down (so the feet were up and not pressing into the dough) and set it on top of my dough. I used the tines as a guide and paired it with my pizza cutter to get perfectly straight and uniform cuts. It works like a charm for any straight-edged recipe from cookies to crackers to pasta. JILLIAN WEISS CEDAR PARK, TX HANDY TIMESAVERS CONTAIN IT - AGAIN I often buy mixed greens in large plastic containers. I've discovered they're great for marinating roasts or chicken prior to cooking. After thoroughly washing and drying, the…

Rosemary-Potato Calzones with garlic dip Makes 2 calzones + 1/2 cup dip Total time: 35 minutes HEAT: 2 tsp. olive oil 2 cups thinly sliced Yukon gold potatoes 1/2 cup chopped onion 1/3 cup thinly sliced fennel bulb 11/2 tsp. chopped rosemary 1/2 tsp. chopped garlic Salt and black pepper to taste DIVIDE: 6 oz. fresh pizza dough, room temperature 3/4 cup shredded Italian fontina cheese Olive oil Coarse salt Preheat oven to 450°. Line a baking sheet with parchment. Heat 2 tsp. oil in a nonstick skillet over medium-high. Add potatoes and onion and cook, covered, stirring occasionally until slightly softened, 4–5 minutes. Stir in fennel, rosemary, and garlic. Cook potato filling until fennel is slightly softened, 2 minutes. Season filling with salt and pepper; transfer to a plate…

Before you even begin thinking about your holiday menu, assess your tools. Read up on what to look for in a good roasting pan and chef’s knife, pages 56–59, and for thermometers, pages 54–55. 2 DAYS BEFORE  o Brine the turkey o Prep make-ahead appetizers o Grab any last-minute drinks & ice o Set up the drink station or bar Prior planning prevents disaster and makes the holiday a lot less hectic — leaving more time for socializing with guests and family. Setting a beautiful table can be an easy task; just plan a color theme starting with the tableware and serving dishes you already have on hand. 1 DAY BEFORE  o Check the turkey, turn if needed o Prepare the toasted bread cubes for dressing o Chop the onions,…

Step aside, turkey — this holiday season we’re giving you two irresistible beef dishes. First, a fillet of beef topped with pâté and mushrooms that’s wrapped in pastry. The BEEF WELLINGTON is a rich and impressive dish begging to be served for a special occasion. Or plate up another extravagant and stunning dish, the ROAST RIB-EYE. This cut of meat, with a flavorful rub, is simple but definitely memorable. And don’t forget the traditional and tasty side to the Roast Rib-Eye, YORKSHIRE PUDDINGS. They’re made with the roast drippings and are oh-so-scrumptious — they’re also perfect for lapping up the roast juices. No matter which recipe you choose, your guests will feel like they received top-notch treatment. Roast rib-eye is a special treat, so go all in and serve it…

WITH ALL THE GOOD-FOR-YOU nutrients, it’s hard not to fall in love with sweet potatoes. This issue we’re bringing the spotlight to these spectacular spuds to inspire you to try something new with these beta carotene-rich beauties. First up, Sweet Potato Hash. It’s loaded with crisp-tender veggies topped with hot-smoked salmon and a poached egg — a nutrient-dense dish that can be enjoyed any time of day. When we think of the holidays, scalloped potatoes come to mind. Thinly sliced sweet potatoes that are perfectly seasoned and slathered in cream — the Scalloped Sweet Potatoes must be added to your holiday lineup. They’re the perfect blend of sweet and savory. Now that the weather has turned chilly, you’re going to want to have this Peanut Sweet Potato Soup around. Rich…

What is wormwood? Is it safe to consume? Tyrone Buddy, Manhattan, NY Wormwood is a bitter aromatic herb that’s used in flavoring (and coloring) baked goods and some liqueurs and spirits, such as absinthe and vermouth. And actually, vermouth derives its name from the German “wermut” and the French “vermout,” which translate to wormwood. There are more than 200 plants in the genus Artemisia, aka wormwood. Traditionally it was a medicinal herb used to treat colds, stomach problems, and rheumatism. In the EU, the primary bittering agent for vermouth must be from the Artemisia genus but the U.S. doesn’t require this. Wormwood contains a compound, thujone, that can be toxic at very high doses. In normal doses, it’s safe to consume, but it’s always best to consult with your healthcare…

BÛCHE DE NOËL is a traditional Christmas cake that’s shaped like a log and makes an impressive centerpiece for your holiday table. It may look intimidating to make, but it's really not and we'll walk you through it all step-by-step on page 79. The cake batter comes together in a snap. The "hardest" part is whipping egg whites and folding them into the batter. After spreading jam on the cake, roll it into a log. Simple, right? Now the fun part begins — the assembly. To create the “knots," cut off both ends of the cake at about a 45-degree angle ... no need to bust out your protractor here, it’s meant to look natural. Next, you’ll adhere the "knots" to the log; one on top, one on the side.…