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6 Introduction SOUPS AND SALADS 10 Crab Bisque 13 Cream of Mushroom Soup Topped with Puff Pastry 14 Butternut Squash and Apple Soup 17 Oyster Stew with Fresh Rosemary 18 Spinach Salad with Blood Oranges and Fennel 21 Red Oakleaf and Frisee Salad with Persimmons 22 Watercress and Endive Salad with Warm Bacon Vinaigrette THE MAIN COURSE 26 Roast Brined Turkey with Corn Bread and Sausage Dressing 30 Baked Ham with a Brown Sugar, Rum, and Cayenne Glaze 32 Roast Goose with Chestnut and Leek Stuffing 37 Standing Rib Roast with Yorkshire Pudding 38 Roast Pork Loin Stuffed with Dried Fruits 41 Rack of Lamb with Cranberry-Chile Relish 42 Brisket Braised in Red Wine SIDE DISHES 46 Baked Acorn Squash with Maple Syrup and Balsamic Vinegar 49 Gratineed Leeks 50 Creamed Spinach 53 Mashed Potatoes and Celery Root 54 Roasted Root Vegetables with Shallots and Thyme 57 Latkes with Pear-Cherry Chutney 58 Wild Rice Pilaf with Dried Cranberries and Pecans DESSERTS 62 Chocolate Mousse Cake 65 English Trifle with Pears and Dried Cherries 66 Ginger Cake with Orange Zabaglione 69 Persimmon-Cranberry Pudding 70 Poached Pears with Creme Anglaise 73 Almond and Apricot Rugelach HOLIDAY BREAKFAST 76 Panettone French Toast 79 Souffled Omelet with Parmesan 80 Chicken Hash 83 Almond Scones with Tangerine Curd 84 Citrus Compote OPEN HOUSE 88 Gougeres 91 Mascarpone and Goat Cheese Torta with Smoked Salmon 92 Stuffed Mushrooms 95 Spinach Frittata 96 Hot Spiced Cider and Mulled Wine 99 Eggnog 100 Holiday Sugar Cookies 103 Chocolate Truffles 104 Christmas Cake with Marzipan 109 CHRISTMAS BASICS 121 Glossary 125 IndexLibrary of Congress Subject Headings for this publication: Christmas cookery