Winter Gatherings (17 page)

Mom’s Red Cabbage,
117,
133–34

and Sweet Potatoes, Cider-Brined Roast Pork with, 80–82

Applesauce, Five-Spice, 135–36

Asian Chicken Salad with Spicy Orange Vinaigrette, 102–3

Avocado, Grapefruit, and Fennel Salad, Cod with, 61–63,
62

B

Bacon and Smoked Gouda, Mashed Potato Casserole with, 131–32

Banana Butterscotch Pudding, 144–46,
145

Bean(s).
See also
Lentils

Black, Chili in Roasted Acorn Squash, 95–96

Garbanzo, and Lamb Soup, Moroccan, 39–40

Beef

Braised Short Ribs with Dark Beer and Root Vegetables, 73–74,
75

Meaty Beet Borscht, 38

Rib Roast with Blue Cheese Crust, 68–70,
69

Roast Eye of Round with Dijon-

Caper Sauce, 71–72

Sauerbraten, 76–79,
78

“Stuffed Cabbage” Soup, 36–38

Beer, Dark, and Root Vegetables,

Braised Short Ribs with, 73–74,
75

Beet(s)

about, 48

Borscht, Meaty, 38

handling, note about, 48

Roasted, and Orange Salad, 45–46,
47

trimming leaves from, 48

Beverages

Chai Eggnog, 18–19

Orange-Spice Hot Chocolate with Homemade Marshmallows, 20,
21

Bisque, Mussel and Fennel, 41–43

Black Bean Chili in Roasted Acorn Squash, 95–96

Blini, Dill–Whole Wheat, with American Caviar, 8–9

Blue Cheese Crust, Rib Roast with, 68–70,
69

Borscht, Meaty Beet, 38

Braised Kale with Cornmeal Dumplings, 137–39

Braised Short Ribs with Dark Beer and Root Vegetables, 73–74,
75

Brie, Baked, with Wild Mushrooms and Thyme, 14—15

Butterscotch Banana Pudding, 144–46,
145

C

Cabbage.
See also
Sauerkraut

Lime and Cilantro Slaw, 44

Meaty Beet Borscht, 38

Red, Mom’s,
117,
133–34

“Stuffed,” Soup, 36–38

Cakes

Grapefruit Cupcakes, 164–66,
165

Kumquat Upside-Down, 147–49,
148

Pear and Crystallized Ginger Gingerbread, 167–68

Caper-Dijon Sauce, Roast Eye of Round with, 71–72

Carnitas, Chipotle, Soft Tacos with, 88–89

Carrots

Braised Short Ribs with Dark Beer and Root Vegetables, 73–74,
75

Mashed Roots with Crispy Shallots, 123–24,
125

Caviar, American, Dill–Whole Wheat Blini with, 8–9

Celery root

Root Vegetables Anna, 128–29

Chai Eggnog, 18–19

Cheddar, Farmhouse, and Leeks, Baked Penne with, 106–7

Cheese

Baked Brie with Wild Mushrooms and Thyme, 14–15

Baked Penne with Farmhouse Cheddar and Leeks, 106–7

Blue, Crust, Rib Roast with, 68–70,
69

Cream, Icing, 164–66

Gruyère and Cider Fondue, 16–17

Gruyère and Rosemary Gougères, 2–4,
3

Lamb Shanks with Feta and Olives,
92,
93–94

Mashed Potato Casserole with

Smoked Gouda and Bacon, 131–32

Pizza with Fontina, Potatoes, and Tapenade, 10–12

Ravioli with Wild Mushroom and Marsala Sauce, 114–15

Spanish Panini with Manchego, Jamón Serrano, and Dates, 90–91

Winter Greens and Walnut Lasagna, 110–13,
112

Chicken

Potato, and Leek Soup, 33–35,
34

Roast, with Radicchio, Currant, and Hazelnut Salad, 54–55,
57

roasting, tips for, 56–57

Salad, Asian, with Spicy Orange

Vinaigrette, 102–3

stock, preparing, 56

Wine-Braised Sauerkraut and Sausages, 86–87

Wings, Sweet and Spicy, 5–6,
7

Chiles

Latkes with Apple-Jalapeño Salsa, 120–22,
121

Soft Tacos with Chipotle Carnitas, 88–89

Chili, Black Bean, in Roasted Acorn Squash, 95–96

Chocolate

-Cognac Sauce, 155

Hot, Orange-Spice, with Homemade Marshmallows, 20,
21

and Orange Tart, 151–52,
153

Cider

-Brined Roast Pork with Sweet Potatoes and Apples, 80–82

and Gruyère Fondue, 16–17

Cilantro and Lime Slaw, 44

Cioppino, Crab, San Francisco, 64–65

Cioppino, Crabmeat, 65

Cod with Grapefruit, Avocado, and Fennel Salad, 61–63,
62

Cornmeal Dumplings, Braised Kale with, 137–39

Crab(s)

Cioppino, San Francisco, 64–65

cooking, tip for, 67

Crabmeat Cioppino, 65

Cracked, with Green Goddess Dip, 66–67

Cranberry-Tangerine Glaze, Baked Ham with, 83–84

Cream Cheese Icing, 164–66

Crèmes Brûlées, Maple, 159–60,
161

Cupcakes, Grapefruit, 164–66,
165

Currant, Radicchio, and Hazelnut Salad, Roast Chicken with, 54–55,
57

D

Dates, Manchego, and Jamón Serrano, Spanish Panini with, 90–91

Desserts

Butterscotch Banana Pudding, 144–46,
145

Chocolate and Orange Tart, 151–52,
153

Grapefruit Cupcakes, 164–66,
165

Homemade Marshmallows,
21,
142–43

Kumquat Upside-Down Cake, 147–49,
148

Maple Crèmes Brûlées, 159–60,
161

Pear and Crystallized Ginger Gingerbread, 167–68

Pear Soufflés “Hélène,” 155–56

Dijon-Caper Sauce, Roast Eye of Round with, 71–72

Dill–Whole Wheat Blini with American Caviar, 8–9

Dips

Green Goddess, Cracked Crab with, 66–67

Gruyère and Cider Fondue, 16–17

Dumplings, Cornmeal, Braised Kale with, 137–39

E

Eggnog, Chai, 18–19

Escarole and Farro Soup, 28–30,
29

Eye of Round, Roast, with Dijon-Caper Sauce, 71–72

F

Farro

about, 30

and Escarole Soup, 28–30,
29

Fennel

Grapefruit, and Avocado Salad, Cod with, 61–63,
62

and Mussel Bisque, 41–43

Feta and Olives, Lamb Shanks with,
92,
93–94

Fish.
See also
Shellfish

Cod with Grapefruit, Avocado, and Fennel Salad, 61–63,
62

Roasted Salmon on Spicy Lentils,
58,
59–60

Five-Spice Applesauce, 135–36

Fondue, Gruyère and Cider, 16–17

Fontina, Potatoes, and Tapenade, Pizza with, 10–12

G

Garbanzo Bean and Lamb Soup, Moroccan, 39–40

Garlic and Potato Gratin, 126–27,
127

Ginger, Crystallized, and Pear

Gingerbread, 167–68

Gingerbread, Pear and Crystallized

Ginger, 167–68

Gouda, Smoked, and Bacon, Mashed Potato Casserole with, 131–32

Gougères, Gruyère and Rosemary, 2–4,
3

Grains.
See also
Farro

Grapefruit

Avocado, and Fennel Salad, Cod with, 61–63,
62

Cupcakes, 164–66,
165

Gratin, Potato and Garlic, 126–27,
127

Green Goddess Dip, Cracked Crab with, 66–67

Greens.
See also
Cabbage

Braised Kale with Cornmeal Dumplings, 137–39

Escarole and Farro Soup, 28–30,
29

Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 54–55,
57

turnip, about, 26

Winter, and Walnut Lasagna, 110–13,
112

Gruyère

and Cider Fondue, 16–17

and Rosemary Gougères, 2–4,
3

H

Ham

Baked, with Cranberry-Tangerine Glaze, 83–84

Jamón Serrano, about, 91

Spanish Panini with Manchego, Jamón Serrano, and Dates, 90–91

Hazelnut(s)

Radicchio, and Currant Salad, Roast Chicken with, 54–55,
57

toasting and peeling, 55

I

Icing, Cream Cheese, 164–66

J

Jamón Serrano

about, 91

Manchego, and Dates, Spanish Panini with, 90–91

Jerusalem Artichoke and Mushroom Soup, 31–32

K

Kale, Braised, with Cornmeal Dumplings, 137–39

Kumquat(s)

about, 150

Upside-Down Cake, 147–49,
148

L

Lamb

and Garbanzo Bean Soup, Moroccan, 39–40

Shanks with Feta and Olives,
92,
93–94

Latkes with Apple-Jalapeño Salsa, 120–22,
121

Leek(s)

Chicken, and Potato Soup, 33–35,
34

and Farmhouse Cheddar, Baked Penne with, 106–7

Poached, with Creamy Vinaigrette, 49–50,
51

Lime and Cilantro Slaw, 44

Linguine with Mussels and Sun-Dried Tomatoes, 108–9

M

Main courses

Asian Chicken Salad with Spicy Orange Vinaigrette, 102–3

Baked Ham with Cranberry-Tangerine Glaze, 83–84

Baked Penne with Farmhouse Cheddar and Leeks, 106–7

Black Bean Chili in Roasted Acorn Squash, 95–96

Braised Short Ribs with Dark Beer and Root Vegetables, 73–74,
75

Cheese Ravioli with Wild Mushroom and Marsala Sauce, 114–15

Cider-Brined Roast Pork with Sweet Potatoes and Apples, 80–82

Cod with Grapefruit, Avocado, and Fennel Salad, 61–63,
62

Crabmeat Cioppino, 65

Cracked Crab with Green Goddess Dip, 66–67

Lamb Shanks with Feta and Olives,
92,
93–94

Linguine with Mussels and Sun-Dried Tomatoes, 108–9

Rib Roast with Blue Cheese Crust, 68–70,
69

Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 54–55,
57

Roasted Salmon on Spicy Lentils,
58,
59–60

Roast Eye of Round with Dijon-Caper Sauce, 71–72

San Francisco Crab Cioppino, 64–65

Sauerbraten, 76–79,
78

Shrimp Jambalaya Ziti, 104–5

Soft Tacos with Chipotle Carnitas, 88–89

Spanish Panini with Manchego, Jamón Serrano, and Dates, 90–91