Innholdsfortegnelse for Christmas Cottage Cookbook 2013 i The Cottage Journal

Cranberry-Cider Fizz Makes about 12 servings 1 (64-ounce) bottle cranberry juice cocktail, chilled 1 (750-milliliter) bottle sparkling apple cider, chilled 3 cups fresh orange juice ¼ cup fresh lime juice Garnish: apple slices, orange slices, lime slices, and cranberries 1. In a large pitcher, combine cranberry juice, cider, orange juice, and lime juice. Serve over ice, if desired. Garnish with apple slices, orange slices, lime slices, and cranberries, if desired. Serve immediately. Cranberry Splash Makes 1 gallon 8 cups cranberry juice cocktail, chilled 8 cups pineapple-orange juice, chilled 1. In a large pitcher, combine cranberry juice and pineappleorange juice , stirring well. Serve over ice, if desired. Hot Rum Punch Makes about 3 quarts 1 (64-ounce) bottle apple cider ½ cup sugar 3 cinnamon sticks 1 tablespoon whole cloves 2…

Pepper-Jack Breadsticks Makes 16 breadsticks 2⁄3 cup all-purpose flour . cup yellow cornmeal . teaspoon sugar . teaspoon baking soda . teaspoon garlic salt 3 tablespoons chilled butter, cut into small pieces . cup shredded Monterey Jack cheese with peppers . cup cold water 1 tablespoon distilled white vinegar 1. In the work bowl of a food processor, place flour, cornmeal, sugar, baking soda, and garlic salt. Pulse 3 times or until combined. Add butter; pulse 3 times or until mixture is crumbly. Add cheese, ¼ cup water, and vinegar; pulse just until mixture forms a soft dough. On a lightly floured surface, knead 2 times. Divide in half. Wrap each portion of dough with plastic wrap; chill for 1 hour or until firm. 2. Preheat oven to 375°. Line…

a grand evening MENU SEASONAL SPINACH SALAD PORK AND SAUSAGE CASSOULET BRUSSELS SPROUTS WITH BACON AND PEARL ONIONS ROASTED ROOT VEGETABLES WITH ROSEMARY WHOLE WHEAT PARMESAN ROLLS WITH HERB BUTTER Brussels Sprouts with Bacon and Pearl Onions Makes 10 to 12 servings 1 (12-ounce) package center-cut bacon 4 pounds Brussels sprouts, outer leaves and stems removed, halved lengthwise 1 (16-ounce) bag frozen pearl onions, thawed 1 cup water ¼ cup unsalted butter 1 teaspoon sugar 1 teaspoon kosher salt ½ teaspoon ground black pepper Garnish: fresh thyme and chopped fresh parsley 1. In a Dutch oven, cook bacon over medium-high heat until browned; remove from pan, and drain, discarding drippings. Crumble bacon and set aside. Add Brussels sprouts, onions, 1 cup water, butter, sugar, salt, and pepper to pan. Simmer…

Spice Cake with Fluffy White Frosting Makes 1 (8-inch) cake 1 (18.25-ounce) box classic white cake mix 1 cup water 1⁄3 cup canola oil 1. teaspoons ground cinnamon . teaspoon ground nutmeg 1 tablespoon orange zest, divided Fluffy White Frosting (recipe follows) 1 cup pecan halves, chopped and toasted Garnish: chopped toasted pecans and Sugared Fruit and Rosemary (recipe follows) 1. Preheat oven to 350°. Lightly coat the bottoms of 3 (8-inch) round cake pans with nonstick baking spray with flour. 2. In a large bowl, combine cake mix, 1 cup water, oil, cinnamon, nutmeg, and 1 teaspoon orange zest. Stir just until moistened. Beat at medium speed with a mixer for 2 minutes. Divide batter evenly among prepared pans. 3. Bake for 18 to 20 minutes or until a…