Issue 42
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Table of Contents
Tips and Techniques4
The Ultimate Dinner: Lobster Tails6
All meat and pure pleasure without the mess of whole lobsters. Here's what to look for and buy.
Holiday Eve Lobster Bisque8
A soup that is truly a meal. An elegant bisque that's easy to prepare -- perfect for any special occasion.
Seafood-Stuffed Lobster Tails10
Talk about indulgent! This over-the-top recipe of rich lobster and crab is bound to be the hit of the season.
Simple & Elegant: Spicy Citrus Shrimp12
Start to finish, this meal clocks in at about half an hour. You won't find a better meal for busy times.
Simple & Elegant: Greek Salsa Chicken14
Bright flavors are always good, especially in winter. Try this labor-light entree when you need sunshine.
Simple & Elegant: Hot Chile Turkey16
This turkey breast is a far cry from the typical holiday bird. Make a statement with this flavorful recipe.
Beef Wellington18
Classic dishes have timeless appeal -- beef Wellington is no exception. Make it your holiday dinner this year.
Port Wine Sauce21
A simple sauce for Wellington, made elegant with port and truffle butter.
Pork Wellington22
This pork tenderloin Wellington has all the makings of a great dinner. Plus, it can be done ahead!
Basic Cuisine24
Tips on handling lobster tails, pastry bags, Brussels sprouts, and shrimp.
Mashed Potatoes26
Mashed potatoes are a given during the holidays. Try these for a change.
Real Butter28
Don't take this kitchen staple for granted. A little information can show you a whole new side of butter.
Online Extras
Butter
Diamond Organics
www.DiamondOrganics.com
1.888.ORGANIC (1.888.674.2642)
Straus European Style Butter
Salted, 1 lb.
Unsalted, 1 lb.Organic Valley Butter
Lightly Salted, 1 lb.
Cultured, 1 lb.
Zingerman’s
www.Zingermans.com
1.888.636.8162
Vermont Butter & Cheese Company
Cultured, 250g, Item #C-VFB
Butter Pecan Tartlets30
Tiny tarts that are packed with big butter flavor!
Gifts for Cooks32
Give yourself a break this holiday season -- use our gift guide when shopping for your favorite cook.
Online Extras
Gifts for Cooks
Under $10
Napa Style
www.napastyle.com
1.866.776.6272
Pour Tops
Item #2108
PigTail Food Flipper
www.pigtailff.com
1.518.398.6617
Under $25
Cooking Enthusiast
www.cookingenthusiast.com
1.800.792.6650
3-in 1 Egg Slicer
Item #3CM001
Cooking.com
www.cooking.com
1.800.663.8810
Joyce Chen Scissors
Item #143492
Fante’s Kitchen Wares Shop
www.fantes.com
1.866.443.2683
Ateco Round Cutters
Item #23849
Under $50
Cooking.com
www.cooking.com
1.800.663.8810
Pizza Stone & Peel Set
Item #140979
Unicorn Peppermills by Tom David, Inc.
www.unicornmills.com
1.800.634.8881
Penzeys Spices
www.penzeys.com
1.800.741.7787
Tellicherry Black Peppercorns
2.2 oz Jar, Item #56052
8 oz Bag, Item #56081
Over $50
Napa Wine Openers
www.NapaWineOpeners.com
1.707.877.6427
Chateau Laguiole Wine Opener
Item #CL3008GC
Asian Chicken Lollipops34
It's true -- an appetizer /can/ be fun and fancy all at once! These chicken wings are a case in point.
Chimichurri Meatballs36
Cocktail meatballs get dressed up for the party in this Latin-flavored dish. Get ready to rumba!
Chocolate Mocha Baked Alaska38
This blast-from-the-past dessert gets a flavor makeover. Go on, try it! It's easier than you think.
Lemon Meringue Baked Alaska41
Delightfully lemony, this Alaska is the perfect ending to a big holiday meal.
Online Extras
Chocolate a l'Orange Baked Alaska
None
Ingredients
For the Ganache —
Heat and Whisk Together:
8 oz. semisweet chocolate, broken into pieces
1 cup heavy cream
To Assemble—
Prepare:
1 purchased pound cake (10.75 oz.), sliced, cut into rounds
6 t. Grand Marnier or 6 T. orange juice
1 recipe Ganache, above
1 qt. chocolate ice cream
Before Baking, Prepare:
1 recipe Meringue, below
For the Meringue—
Beat, then Add:
6 egg whites, room temperature
1⁄2 t. cream of tartar
1⁄8 t. table salt
Sprinkle by Tablespoons:
1 cup sugar
Mix in:
1 t. vanilla extract
Directions
Heat chocolate and cream for the ganache, in a bowl over simmering water or in the microwave. Whisk to combine. Chill 30 - 60 minutes until spreadable. Reserve the extra ganache for plating.
Prepare pound cake for assembly by slicing it horizontally into three layers. Cut two rounds from each layer, matching the size of your jumbo muffin tin openings.
Pour 1 t. Grand Marnier (or 1 T. orange juice) onto each round, then spread with 2 T. ganache. If ganache is too thick, warm it slightly until spreadable.
Press 1/2 cup ice cream into a lined muffin tin. If necessary, use your fingers to smooth the ice cream. Leave 1/2" space on top for the cake round.
Place a cake round on top of the ice cream. Cover the pan tightly with plastic wrap and freeze at least overnight (until the ice cream is solid).
Beat whites at med. speed until frothy; add cream of tartar and salt. The cream of tartar speeds up the beating process and helps stabilize the finished meringue. Continue beating (use high speed for a hand mixer, medium-high for a stand mixer) until the whites hold a soft peak. Now you can begin adding the sugar.
Sprinkle in sugar 1 T. at a time, beating 20 seconds between additions. Meringue slowly increases in volume and stiffness, becoming shiny. When very stiff, mix in vanilla.
Generously cover each Alaska with 1 cup meringue, spreading to form cloud-like swirls. Be sure meringue reaches the parchment, creating a barrier so ice cream doesn't leak.
Bake 4 - 5 minutes in 500°oven with rack in the top third. Bake just until tips are nicely darkened. If a little ice cream leaks, don't worry about it. Immediately transfer Alaskas to chilled plates.
Black Forest Baked Alaska
None
Ingredients
For the Ganache—
Heat and Whisk Together:
8 oz. semisweet chocolate, broken into pieces
1 cup heavy cream
To Assemble—
Prepare:
1 purchased pound cake (10.75 oz.), sliced, cut into rounds
6 t. cherry syrup from canned cherries
1 recipe Ganache, above
Canned cherries, cut in half
1 qt. cherry or chocolate ice cream
Before Baking, Prepare:
1 recipe Meringue, below
For the Meringue—
Beat, then Add:
6 egg whites, room temperature
1⁄2 t. cream of tartar
1⁄8 t. table salt
Sprinkle by Tablespoons:
1 cup sugar
Mix in:
1 t. vanilla extract
Directions
Heat chocolate and cream for the ganache, in a bowl over simmering water or in the microwave. Whisk to combine. Chill 30–60 minutes until spreadable. Reserve the extra ganache for plating.
Prepare pound cake for assembly by slicing it horizontally into three layers. Cut two rounds from each layer, matching the size of your jumbo muffin tin openings.
Pour 1 t. cherry syrup onto each round, then spread with 2 T. ganache. Now layer with halved cherries. If ganache is too thick, warm it slightly until spreadable.
Press 1/2 cup ice cream into a lined muffin tin. If necessary, use your fingers to smooth the ice cream. Leave 1/2" space on top for the cake round.
Place a cake round on top of the ice cream. Cover the pan tightly with plastic wrap and freeze at least overnight (until the ice cream is solid).
Beat whites at med. speed until frothy; add cream of tartar and salt. The cream of tartar speeds up the beating process and helps stabilize the finished meringue. Continue beating (use high speed for a hand mixer, medium-high for a stand mixer) until the whites hold a soft peak. Now you can begin adding the sugar.
Sprinkle in sugar 1 T. at a time, beating 20 seconds between additions. Meringue slowly increases in volume and stiffness, becoming shiny. When very stiff, mix in vanilla.
Generously cover each Alaska with 1 cup meringue, spreading to form cloud-like swirls. Be sure meringue reaches the parchment, creating a barrier so ice cream doesn’t leak.
Bake 4–5 minutes in 500° oven with rack in the top third. Bake just until tips are nicely darkened. If a little ice cream leaks, don’t worry about it. Immediately transfer Alaskas to chilled plates.
Holiday Chocolate Peppermint Baked Alaska
None
Ingredients
For the Ganache—
Heat and Whisk Together:
8 oz. semisweet chocolate, broken into pieces
1 cup heavy cream
To Assemble—
Prepare:
1 purchased pound cake (10.75 oz.), sliced, cut into rounds
6 t. peppermint Schnapps
1 recipe Ganache, above
1 qt. peppermint ice cream
Before Baking, Prepare:
1 recipe Meringue, below
For the Meringue—
Beat, then Add:
6 egg whites, room temperature
1⁄2 t. cream of tartar
1⁄8 t. table salt
Sprinkle by Tablespoons:
1 cup sugar
Mix in:
1 t. vanilla extract
Directions
Heat chocolate and cream for the ganache, in a bowl over simmering water or in the microwave. Whisk to combine. Chill 30–60 minutes until spreadable. Reserve the extra ganache for plating.
Prepare pound cake for assembly by slicing it horizontally into three layers. Cut two rounds from each layer, matching the size of your jumbo muffin tin openings.
Pour 1 t. peppermint Schnapps onto each round, then spread with 2 T. ganache. If ganache is too thick, warm it slightly until spreadable.
Press 1/2 cup ice cream into a lined muffin tin. If necessary, use your fingers to smooth the ice cream. Leave 1/2" space on top for the cake round.
Place a cake round on top of the ice cream. Cover the pan tightly with plastic wrap and freeze at least overnight (until the ice cream is solid).
Beat whites at med. speed until frothy; add cream of tartar and salt. The cream of tartar speeds up the beating process and helps stabilize the finished meringue. Continue beating (use high speed for a hand mixer, medium-high for a stand mixer) until the whites hold a soft peak. Now you can begin adding the sugar.
Sprinkle in sugar 1 T. at a time, beating 20 seconds between additions. Meringue slowly increases in volume and stiffness, becoming shiny. When very stiff, mix in vanilla.
Generously cover each Alaska with 1 cup meringue, spreading to form cloud-like swirls. Be sure meringue reaches the parchment, creating a barrier so ice cream doesn’t leak.
Bake 4–5 minutes in 500° oven with rack in the top third. Bake just until tips are nicely darkened. If a little ice cream leaks, don’t worry about it. Immediately transfer Alaskas to chilled plates.
Chocolate and Peanut Butter Baked Alaska
None
Ingredients
For the Ganache—
Heat and Whisk Together:
8 oz. semisweet chocolate, broken into pieces
1 cup heavy cream
To Assemble—
Prepare:
1 purchased pound cake (10.75 oz.), sliced, cut into rounds
3⁄4 cup peanut butter
1 recipe Ganache, above
1 qt. chocolate ice cream
Before Baking, Prepare:
1 recipe Meringue, below
For the Meringue—
Beat, then Add:
6 egg whites, room temperature
1⁄2 t. cream of tartar
1⁄8 t. table salt
Sprinkle by Tablespoons:
1 cup sugar
Mix in:
1 t. vanilla extract
Directions
Heat chocolate and cream for the ganache, in a bowl over simmering water or in the microwave. Whisk to combine. Chill 30–60 minutes until spreadable. Reserve the extra ganache for plating.
Prepare pound cake for assembly by slicing it horizontally into three layers. Cut two rounds from each layer, matching the size of your jumbo muffin tin openings. Spread 2 T. peanut butter onto each round, then spread with 2 T. ganache. If ganache is too thick, warm it slightly until spreadable. Press 1/2 cup ice cream into a lined muffin tin. If necessary, use your fingers to smooth the ice cream. Leave 1/2" space on top for the cake round. Place a cake round on top of the ice cream. Cover the pan tightly with plastic wrap and freeze at least overnight (until the ice cream is solid).
Beat whites at med. speed until frothy; add cream of tartar and salt. The cream of tartar speeds up the beating process and helps stabilize the finished meringue. Continue beating (use high speed for a hand mixer, medium-high for a stand mixer) until the whites hold a soft peak. Now you can begin adding the sugar.
Sprinkle in sugar 1 T. at a time, beating 20 seconds between additions. Meringue slowly increases in volume and stiffness, becoming shiny.
Mix in vanilla, when meringue is very stiff. Generously cover each Alaska with 1 cup meringue, spreading to form cloud-like swirls. Be sure meringue reaches the parchment, creating a barrier so ice cream doesn’t leak.
Bake 4–5 minutes in 500° oven with rack in the top third. Bake just until tips are nicely darkened. If a little ice cream leaks, don’t worry about it. Immediately transfer Alaskas to chilled plates.
Q&A42
Piggyback Lobster Tails44
Restaurant presentation prepared in your kitchen. Perfect for broiling.