The Cookbook Book Club met last night and our theme was recipes from holiday issues of our favorite food magazines. Did not manage to take many photos myself, so I am poaching the ones I can find that go with the recipes. All the recipes were successful, and many will appear on tables this holiday season. Here is the roundup, in case you are following along:
Cranberry-Lime Shrub Cocktail (Cranberry-Lime Shrub courtesy of Fine Cooking, October/November 2011, via Bitten Word Blog) – to make it a cocktail, I mixed equal parts shrub and vodka, and added a dash of fresh lime juice. Shake well over ice and serve up.
Châtelaine Cocktail (Food & Wine, July 2009)
Bloody Mary Shrimp (Gourmet, December 2007)
Jean-Georges Vongerichten’s Squash on Toast (New York Times, November 2012)
Crispy Whole Wheat-Maple Crackers (Food & Wine, December 2012) –> great make-ahead cracker, keeps well in air tight container
Mushroom Barley Soup with Mini-Meatballs (Food & Wine, November 2007) –> this was recommended for pre-Thanksgiving or post-Thanksgiving dinners, great make ahead for crowds!
Warm Brussels Sprouts with Honey, Caraway and Lime (Food & Wine, November 2012)
Winter Squash with Spiced Butter (Bon Appetit, November 2012)
Vidalia Onion Souffles (Food & Wine, November 2012)
Twice-baked Sweet Potatoes with Chipotle Chile (Fine Cooking, October 2004)
Brown Sugar Cranberry Tart (Food & Wine, November 2012)
Ginger Spice Cookies (Bon Appetit, March 2000)
Unique autumn cocktail, even for folks not wild about whiskey
- 1 part Apple Shrub
- 1 part Whiskey
- 1/2 part Small Hand Foods Gum Syrup
- Combine together in shaker. Serve up, chilled, or on the rocks.
Preparation time: 3.5 minute(s)
Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Photos courtesy of Food & Wine, Bon Appetit, Epicurious and Fine Cooking, unless specified.