Newspaper Page Text
Houston /©ailg
WEDNESDAY,
DECEMBER 20, 2006
The Home Journal’s
DINNER
TABLE
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Merry Christmas!
We wish you all a
very happy Christmas
day, and some won
derful holiday food.
Remember that there's
no such thing as a calo
rie on Christmas Eve or
Christmas Day, provid
ed you jog for 10 miles.
Next Week
We’re having Christmas
holidays so next week’s
food section will be
published on Thursday.
This is only for one
week. Check it out for
New Year’s Eve and
New Year’s Day reci
pes, as well as some
lighter dishes to help
us all start taking those
holiday pounds off.
Merry Christmas, every
one!
__ .
Back home in Georgia
Georgia is the featured
state in our "Sea to
Shining Sea” series,
and for the very good
reason that we’ve got a
fresh crop of Georgia
pecans. See Page 2C
for some new ways
with pecans, all the way
from broccoli pecan
casserole to chocolate
bourbon pecan pie.
Magic in the Kitchen
Faye Jones has some
wonderful last-minute
Christmas recipes,
including spinach balls,
eggnog bread pudding,
coconut macaroons
and butterballs, a short
bread cookie packed
with pecans. See page
4C.
Strata with beef
Yes, you can make the
popular breakfast cas
serole with beef., and
it might even turn out
to be a family favorite.
See Page 5C
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Turkey gumbo
Jean Rea gives detailed
directions for making
a great turkey gumbo,
starting with the carcass
from your Christmas
feast. Also check out
her recipe for “Texas
catfish,” smoked turkey
salad, and a smoked
turkey casserole topped
with slivered almonds.
See page 4C
Cranberries add zing to
just about euerything
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
What would a holiday
table be without cranber
ries?
Those beautiful red ber
ries provide more than
color.
They have a tartness
that brings other dishes
to life, and can be used in
countless ways.
Most older southern
ers grew up on the kind
that comes from the can,
already jellied, and plenty
of tables will still feature
that old favorite, while
others have the whole
berry sauce, fresh cran
berry and orange relish,
and cranberries in con
gealed salads.
Here are some special
cranberry recipes for
your holiday enjoyment
- including a glaze for tur
key that would go well on
pork as well, a Cranberry
margarita congealed salad
(The tequila is optional),
a delicious salad with
pineapple and Cool Whip,
some breads and a cran
berry-apple crisp that fea
tures gingersnaps.
Roast turkey with
cranberry honey
glaze
1 cup Ocean Spray
Jellied Cranberry
Sauce
1/4 cup honey
1 (8 to 12-pound)
See ZING, page jC
Cointreau recipes help show off culinary skills
Special to the Journal
This winter, you can show
off their culinary skills, and
impress your guests with
these innovative Cointreau
recipes created by New York
based food stylist and artist
Nir Adar.
New English Trifle
Layered with lemon
orange curd, vanil
la creme fraiche and
winter berries, this trifle is
an impressive offering for
dessert. If you don’t have a
trifle dish, they’re available
in most housewares depart
ments and aren’t expensive
at all.
For 8-10 servings
1/4 cup chilled unsalt
ed butter, cut into 1/2
inch pieces
3 large egg yolks
3 large whole eggs
1/2 cup plus 1 table
spoon Cointreau
2 1/2 cups sugar
3 tablespoons, freshly
squeezed lemon juice
2 tablespoons freshly
squeezed orange juice
zests of 1 lemon and 1
orange
1 pint each: strawber
ries, blueberries, rasp
berries, blackberries,
rinsed and trimmed
1 cup water
14 oz. sponge cake, cut
into 1 inch cubes
7 oz. creme fraiche
1 vanilla bean
fresh mint sprigs for
garnish
Make citrus curd: over
double boiler, whisk together
butter, egg yolks and whole
eggs, 1/2 cup Cointreau, 1
cup sugar, 2 tablespoons
each lemon and orange
juices. When mixture has
thickened to texture of loose
pudding, remove from heat
and strain. Stir in zests of
lemon and orange. Set aside
in refrigerator to cool. Mash
berries in mixture of 1/2
cup sugar, 1 tablespoon
lemon juice and 1 table
Food
1
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Ocean Spray
Cranberries brighten up holiday tables with glazes, sauces, salads, even desserts.
spoon Cointreau. Make a
simple-syrup by combining
1 cup sugar, 1 cup water
and 1/2 cup Cointreau. Stir
over medium heat until
sugar is dissolved. Cool to
room temperature. Drizzle
sponge cake with syrup. .
Whip creme fraiche with
scraped vanilla bean until
thickened and forming soft
peaks. In a clear glass trifle
dish, layer each component.
Garnish with fresh mint.
English Cut Beef
Short Ribs
Slow cooked with red wine
and Cointreau, these short
ribs are served English style,
and are easy to prepare.
For 4 servings
4 lbs. English cut beef
short ribs
1 Tbsp. vegetable oil
1 cup beef stock
1 bottle fruity red
wine
1/2 cup Cointreau
2 thick slices orange
peel
2 tablespoons
Worcestershire sauce
1 cinnamon stick
1 teaspoon red pepper
flakes
2 tablespoons mixed
peppercorns
1 tablespoon, unsalted
butter
Preheat oven to 400
degrees. Brown ribs with
oil in an oven- proof pan over
high heat. Add stock, wine,
Cointreau, orange peel,
Worcestershire sauce, cinna
mon stick, red pepper flakes
and peppercorns. Bring to
a boil. Roast covered in
oven for 1 1/2 -2 hours or
until meat is very tender.
Strain braising liquid. Re
duce down until consistency
of a glaze. Finish glaze by
whisking in butter. Brush
on ribs.
Glazed country
ham
Cointreau meets Country.
This Southern ham is glazed
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Cointreau
New English
Trifle
with orange brown sugar
and served with a black
eyed pea and collard green
stew. You could save time by
using frozen chopped col
lards.
1 7- to 8-lb half (shank
end) of a smoked, fully
cooked bone-in ham
1 cup light brown
sugar
1/2 cup orange marma
lade
1/2 cup Cointreau
2 tablespoons Dijon
mustard
Oranges, sliced
2 bunches collard
greens, washed and
chopped
1 onion, chopped
4 cloves garlic,
chopped
2 tablespoons olive oil
2 15.5 oz cans black
eyed peas, drained
Preheat oven to 350
Cointreau
Glazed country
ham
jF £ .
degrees. In a saucepan,
reduce brown sugar, orange
marmalade, Cointreau
and Dijon mustard. Set
aside. Bake ham for an
hour. Brush glaze on ham,
anchor orange slices with
toothpicks around the ham,
brush more glaze on slic
es and return to oven for
another 30-45 minutes or
until instant read thermom
eter reaches 140 degrees.
SECTION
c
For the stew: blanch
the collard greens in boil
ing water, drain. Saute the
onion and garlic in olive
oil. Add collard greens and
black-eyed peas, cooking
until beans are hot.
When ham has rested
for a few minutes, remove
toothpicks, set orange slices
aside, and slice ham. Gar
nish glazed ham with cara
melized orange slices.