Love Food Best of Holiday: Our Favorite Recipes from Love Food Cookbooks 1472353276, 1472353277, 9781472353276

Table of contents :
Cover
Introduction
Table of Contents
Drinks
Starters & Sides
Main Dishes
Sweet Treats & Desserts
Copyright

Citation preview

Best of Holiday Our Favorite Recipes from Love Food Cookbooks TM

In 2007 Parragon launched our exciting new range of Love Food ™ cookery books. Our aim has always been to publish cookbooks that combine delicious, reliable, and accessible recipes with stunning photography and design. We work with a talented collection of food writers and photographers to create quality books that we hope will inspire, excite, and encourage everyone to ditch ready-meals and have fun in the kitchen! Our passion for food has led us to publish books on a diverse range of subjects, from classics such as Grandma’s Best Recipes and The Slow Cooker , to trending topics including Ice Pops , The Cupcake, and Gluten Free Baking. It's hard to imagine a food group we haven't researched or a recipe we haven't tested. Now, six years later, and with global sales of over 100 million books, we like to think we have played a small part in helping people around the world love food, and cooking, as much as we do. Love Food ™, a small revolution, happening in a kitchen near you. . . The team at Love Food ™ x

™

To learn more about Love Food find us at http://www.parragon.com/lovefood Find us on Twitter @LoveFoodBooks

Contents 8

drinks

14

starters & sides

30

main dishes

46

sweet treats & desserts

Mulled Wine makes 18 cups ingredients

3½ cups water

5 oranges

½ cup superfine sugar

50 cloves

2 cinnamon sticks

thinly pared rind and juice

8½ cups red wine

of 4 lemons

²/³ cup brandy

1

Prick the skins of three of the oranges all over with a fork and stud with the cloves, then set aside. Thinly pare the rind and squeeze the juice from the remaining oranges.

2

Put the orange rind and juice, lemon rind and juice, water, sugar, and cinnamon in a heavy-bottom saucepan and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved. Boil for 2 minutes without stirring, then remove from the heat. Stir once and let stand for 10 minutes. Strain the liquid into a heatproof pitcher, pressing down on the contents of the strainer to extract all the juice.

3

Pour the wine into a separate saucepan and add the strained spiced juices, the brandy, and the clove-studded oranges. Simmer gently without boiling, then remove the saucepan from the heat. Strain into heatproof glasses and serve hot.

8

Love Food Best of Holiday TM

Recipe from The Perfect Christmas

Apple Pie Cream serves 1 ingredients

club soda

4–6 crushed ice cubes

cinnamon sugar and apple slice,

¾ cup apple juice

to decorate

1 small scoop vanilla ice cream

1

Put the ice into a blender and add the apple juice and ice cream.

2 Blend for 10–15 seconds, until frothy and frosted. Pour into a chilled glass. 3 Fill up with club soda. 4

Sprinkle with the cinnamon sugar and decorate with an apple slice. Serve immediately.

10

Love Food Best of Holiday TM

Recipe from Step-by-Step Cocktails

Champagne Cocktail serves 1 ingredients 1 sugar cube 2 dashes Angostura bitters 1½ ounces brandy champagne, chilled

1 Place the sugar cube in the bottom of a chilled champagne flute. 2

Add the Angostura bitters.

3

Pour in the brandy.

4 Fill up with champagne. Serve immediately.

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Love Food Best of Holiday TM

Recipe from Step-by-Step Cocktails

Baked Camembert serves 4 ingredients

4 slices pain au levain

1 Camembert, about 8 ounces, ideally in a wooden box 2 tablespoons dry white vermouth 2 fresh thyme sprigs or

(French sourdough bread) or other sourdough bread, cut into strips and toasted, to serve onion marmalade (optional), to serve

2 bay leaves

1

Preheat the oven to 425°F and place a sheet of aluminum foil, shiny side up, on a baking sheet. Remove all the paper wrapping from the cheese and, if it came in a wooden box, return the wrapping to the bottom half of the box.

2

Place the cheese in the center of the foil. Use a knife to cut a deep X in the center of the cheese. Spoon the vermouth over the cheese and let it seep in. Place the thyme sprigs on top.

3

Wrap the foil around the cheese, sealing the edges to keep all the heat and moisture in. Bake in the preheated oven for 10–12 minutes, or until the cheese is soft when you unwrap it and press the top.

4

Carefully unwrap the cheese, transfer back to the wooden box, and place on a serving plate. Put the plate in the center of the table and use a small spoon to scoop the soft cheese onto the strips of toast. Add a spoonful of onion marmalade to each serving, if using, and serve immediately while the cheese is still hot.

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Love Food Best of Holiday TM

Recipe from The Bistro Cookbook

Glazed Beet & Egg Sourdough Toasts serves 2–4

With its vibrant color and sweet flavor, beet looks just as good as it tastes. In this recipe, it is partnered by chopped boiled eggs to make a tasty toast topping. When cooking fresh beets, leave one inch of stem attached to prevent the color from bleeding and peel after cooking. ingredients

4 slices sourdough bread

4 eggs

1

10 cooked beets

/³ cup olive oil 1 tablespoon Dijon mustard

2 teaspoons sugar, or to taste

3 tablespoons chopped fresh dill

1½ tablespoons cider vinegar,

salt and pepper

or to taste

1

Preheat the broiler to medium–high. Cook the eggs in a saucepan of boiling water for 8 minutes, then drain, shell, and chop them. Set aside.

2

Cut the beets into small dice and place in a small bowl. Mix in half of the sugar and 1 teaspoon of the vinegar and season to taste with salt and pepper.

3

Brush the bread with a little of the oil and toast under the preheated broiler for 2–3 minutes, until crisp and golden.

4

Meanwhile, drizzle 1 teaspoon of the remaining oil over the beets. Whisk together the remaining vinegar and sugar with the mustard and salt and pepper to taste. Gradually whisk in the remaining oil to make a thick dressing. Stir in the dill and taste for seasoning—it should be sweet and mustardy, with a sharpness—add more sugar or vinegar if you like.

5

Turn the bread over and stir the beets. Top the bread with the beets, 16

Love Food Best of Holiday TM

Recipe from The Complete Irish Pub Cookbook

covering the slices right up to the crusts. Glaze the beets under the broiler for 2–3 minutes, until browned in places.

6

Cut the slices in half or quarters and top with the reserved chopped egg. Drizzle with a little dressing and serve immediately.

Blinis with Shrimp serves 6 ingredients

Wasabi cream

2½ cups all-purpose flour

scant 1 cup sour cream

scant 1 cup buckwheat flour

½ teaspoon wasabi paste, or to taste

2 teaspoons active dry yeast 2½ cups whole milk, warmed

salt to serve

6 eggs, separated

10½ oz/300 g cooked shrimp,

3 tablespoons unsalted butter, melted

peeled and deveined 1¾ oz/50 g pickled ginger,

5 tablespoons sour cream 3½ tablespoons clarified butter

thinly sliced 2 tablespoons fresh cilantro leaves

1

Sift the flours together into a large bowl and stir in the yeast. Make a hollow in the center and add the milk, then gradually beat in the flour until you have a smooth batter. Cover and chill in the refrigerator overnight.

2

About 2 hours before you need the blinis, remove the bowl from the refrigerator and set the batter aside for 1 hour 20 minutes to return to room temperature. Beat in the egg yolks, melted butter, and sour cream. In a separate bowl, whisk the egg whites until stiff, then gradually fold into the batter. Cover and let rest for 30 minutes.

3

Meanwhile, make the wasabi cream. Mix the sour cream and wasabi paste together in a small bowl until completely combined. Taste and add a little more wasabi paste, if you like it hotter. Season with salt to taste, then cover and chill in the refrigerator.

4

To cook the blinis, heat a little of the clarified butter in a nonstick skillet over medium–high heat. When hot and sizzling, drop in 3–4 tablespoonfuls of the batter, spaced well apart, and cook until puffed up and bubbles appear around the edges. Flip them over and cook for a few more minutes on the other side. Remove from the skillet and keep warm while you cook 18

Love Food Best of Holiday TM

Recipe from The Perfect Christmas

the remaining batter. To serve, spoon a little of the wasabi cream onto a blini. Add one or two shrimp and a little ginger, then place cilantro leaves on top.

Baked Pumpkin with Gruyère Cheese serves 4–6 ingredients

1 cup shredded Gruyère cheese,

1 large pumpkin

Swiss cheese, or Muenster cheese

1¼ cups heavy cream

salt and pepper

3 garlic cloves, thinly sliced

crusty bread, to serve

1 tablespoon fresh thyme leaves

1

Preheat the oven to 350°F.

2

Cut horizontally straight through the top quarter of the pumpkin to form a lid. Scoop out the seeds. Put the pumpkin in a large, deep ovenproof dish. Heat together the cream and garlic in a saucepan until just below boiling point. Remove from the heat, season with salt and pepper, and stir in the thyme. Pour into the pumpkin and set the lid on top.

3

Bake in the preheated oven for 1 hour, or until the flesh is tender—the exact cooking time will depend on the size of the pumpkin. Be careful to avoid overcooking the pumpkin, or it may collapse. Remove from the oven, lift off the lid, and sprinkle with the Gruyère cheese. Return to the oven and bake for an additional 10 minutes.

4

Serve the soft pumpkin flesh with a generous portion of the cheesy cream and crusty bread.

20

Love Food Best of Holiday TM

Recipe from A Year Full of Recipes

Cream of Chicken Soup serves 4 ingredients

1 tablespoon chopped fresh parsley

3 tablespoons butter

1 tablespoon chopped fresh thyme,

4 shallots, chopped

plus extra sprigs to garnish

1 leek, sliced

¾ cup heavy cream

1 pound skinless, boneless

salt and pepper

chicken breasts, chopped 2½ cups chicken stock

1

Melt the butter in a large saucepan over medium heat. Add the shallots and cook, stirring, for 3 minutes, until slightly softened.

2

Add the leek and cook for an additional 5 minutes, stirring.

3

Add the chicken, stock, and herbs, and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for 25 minutes, until the chicken is tender and cooked through.

4

Remove from the heat and let cool for 10 minutes. Transfer the soup to a food processor or blender and process until smooth (you may need to do this in batches).

5 Return the soup to the rinsed-out pan and warm over low heat for 5 minutes. 6

Stir in the cream and cook for an additional 2 minutes, then remove from the heat and ladle into serving bowls. Garnish with thyme sprigs and serve immediately.

22

Love Food Best of Holiday TM

Recipe from Step-by-Step Encyclopedia

Honeyed Parsnips serves 4

In this recipe, oven roasting brings out the natural sweetness of the parsnips, which is then further enhanced by the addition of honey. These parsnips are the perfect accompaniment to any kind of roasted meat. ingredients 8 parsnips, peeled and quartered 4 tablespoons vegetable oil 1 tablespoon honey

1

Preheat the oven to 350°F. Bring a large saucepan of water to the boil. Reduce the heat, add the parsnips, and cook for 5 minutes. Drain thoroughly.

2

Pour 2 tablespoons of the vegetable oil into a shallow casserole dish and add the parsnips. Mix the remaining oil with the honey and drizzle over the parsnips. Roast in the preheated oven for 45 minutes, until golden brown and tender. Remove from the oven and serve.

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Love Food Best of Holiday TM

Recipe from The Complete Irish Pub Cookbook

Roasted Squash & Celeriac with Balsamic Glaze serves 2–3 ingredients

1 teaspoon coriander seeds,

1 kabocha, hubbard, or butternut squash (about 2 pounds)

crushed 1 teaspoon fresh thyme leaves

½ celeriac, peeled

2 tablespoons butter

/³ cup canola oil 1 tablespoon thick

sea salt flakes and pepper, to taste

1

steamed broccoli or green cabbage,

balsamic vinegar

to serve

1

Preheat the oven to 400°F. Slice the squash into quarters. Cut away the peel and scoop out the seeds. Cut each quarter crosswise into 2 pieces. Cut the celeriac into quarters and then into chunks smaller than the squash pieces.

2

Whisk together the oil, vinegar, coriander seeds, and thyme with some pepper and a good pinch of salt in a large bowl. Add the squash and celeriac, turning in the mixture until well coated.

3

Transfer the vegetables to a large roasting pan and spread out in a single layer. Dot with the butter.

4

Roast in the preheated oven for 30 minutes, turning every 10 minutes or so, until tender and slightly blackened. Serve immediately with steamed broccoli.

26

Love Food Best of Holiday TM

Recipe from Step-by-Step Vegetarian

Soufflé Baked Potatoes serves 4 ingredients

1 cup shredded Monterey Jack cheese,

4 large russet potatoes

Meunster cheese, or cheddar cheese

oil, for brushing

1 tablespoon butter

2 tablespoons milk or light cream

4 scallions, finely chopped

2 eggs, separated

salt and pepper

1

Preheat the oven to 400°F. Place the potatoes on a baking sheet, brush with oil, and rub with salt. Bake in the preheated oven for 1–1¼ hours, until tender. (Do not turn off the oven.)

2

Cut a slice from the top of the potatoes and scoop out the flesh, leaving about a ¼ -inch thick shell. Put the flesh into a bowl. Add the milk, egg yolks, and half the cheese and mash together.

3

Melt the butter in a small saucepan, add the scallions, and sauté for 1–2 minutes, until soft. Stir into the potato mixture and season with salt and pepper.

4

Beat the egg whites in a grease-free bowl until they hold soft peaks. Fold them lightly into the potato mixture, then spoon the mixture back into the shells.

5

Place the filled potatoes on the baking sheet and sprinkle the remaining cheese on top. Bake for 15–20 minutes, until golden. Serve.

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Love Food Best of Holiday TM

Recipe from A Year Full of Recipes

Pumpkin & Chestnut Risotto serves 4 ingredients

1 teaspoon crumbled saffron threads

1 tablespoon olive oil

(optional), dissolved in ¼ cup

3 tablespoons butter

of the stock

1 small onion, finely chopped

4 cups simmering vegetable stock

2 cups diced pumpkin

¾ cup freshly grated vegetarian

20 chestnuts (about 8 ounces), cooked and shelled

Parmesan-style cheese, plus extra to serve

2 cups risotto rice

salt and pepper, to taste

23

⁄ cup dry white wine

1

Heat the oil with 2 tablespoons of the butter in a deep saucepan over medium heat until the butter has melted. Stir in the onion and pumpkin and cook, stirring occasionally, for 5 minutes, or until the onion is soft and starting to turn golden and the pumpkin begins to brown.

2

Coarsely chop the chestnuts and add to the mixture. Stir thoroughly to coat.

3

Reduce the heat, add the rice, and mix to coat in oil and butter. Cook, stirring continuously, for 2–3 minutes, or until the grains are translucent. Add the wine and cook, stirring continuously, for 1 minute, until it has reduced.

4

Add the saffron liquid to the rice, if using, and cook, stirring continuously, until the liquid has been absorbed.

5

Gradually add the simmering stock, a ladleful at a time, stirring continuously. Add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid has been absorbed and the rice is creamy. Season with salt and pepper.

6

Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the cheese until it melts. Adjust the seasoning, if necessary. 30

Love Food Best of Holiday TM

Recipe from Step-by-Step Vegetarian

Spoon the risotto onto four warm plates and serve immediately, sprinkled with grated cheese.

Vegetable Chili serves 4 ingredients

½ teaspoon ground cumin

1 eggplant, cut into 1-inch slices

½ teaspoon dried oregano

1 tablespoon olive oil,

2 small zucchini,

plus extra for brushing 1 large red onion, finely chopped 2 red or yellow bell peppers, seeded and finely chopped 3–4 garlic cloves,

quartered lengthwise and sliced 1 (15-ounce) can kidney beans, drained and rinsed 2 cups water 1 tablespoon tomato paste

finely chopped or crushed

6 scallions, finely chopped

1 (28-ounce) can diced tomatoes

1 cup shredded cheddar cheese

1 tablespoon mild chili powder

salt and pepper

1

Brush the eggplant slices on one side with olive oil. Heat half the oil in a large, heavy skillet over medium–high heat. Add the eggplant slices, oiled side up, and cook for 5–6 minutes, or until browned on one side. Turn the slices over, cook on the other side until browned, and transfer to a plate. Cut into bite-size pieces.

2

Heat the remaining oil in a large saucepan over medium heat. Add the onion and bell peppers and cook, stirring occasionally, for 3–4 minutes, or until the onion is just softened, but not browned.

3

Add the garlic and cook for an additional 2–3 minutes, or until the onion begins to brown.

4

Add the tomatoes, chili powder, cumin, and oregano. Season with salt and pepper. Bring just to a boil, reduce the heat, cover, and simmer gently for 15 minutes.

5

Add the zucchini, eggplant pieces, and kidney beans. Stir in the water and the tomato paste. Return to a boil, then cover and continue simmering for 32

Love Food Best of Holiday TM

Recipe from A Year Full of Recipes

45 minutes, or until the vegetables are tender. Taste and adjust the seasoning if necessary. Ladle into serving bowls and top with scallions and cheese.

Mussels in Cider serves 4 ingredients

/³ cup heavy cream pepper 1

4½ pounds live mussels, scrubbed and debearded

fresh baguette, to serve

1¼ cups hard dry cider 6 shallots, finely chopped

1

Discard any mussels with broken shells or any that refuse to close when tapped.

2

Pour the cider into a large casserole dish, add the shallots, and season with pepper. Bring to a boil and cook for 2 minutes.

3

Add the mussels, cover with a tight-fitting lid, and cook over high heat, shaking the casserole dish occasionally, for about 5 minutes, or until the shells have opened. Remove the mussels with a slotted spoon, discarding any that remain closed, and keep warm.

4

Strain the cooking liquid through a cheesecloth-lined strainer into a saucepan. Bring to a boil and cook for 8–10 minutes, or until reduced by about half. Stir in the cream and add the mussels. Cook for 1 minute to reheat the shellfish, then serve immediately the fresh baguette.

34

Love Food Best of Holiday TM

Recipe from The Bistro Cookbook

Stuffed Chicken Breasts serves 4 ingredients

1

4 skinless chicken breast fillets

/³ cup dry white wine or chicken stock

1 tablespoon olive oil

4 teaspoons green pesto

salt and pepper

4 ounces mozzarella cheese

fresh ciabatta, to serve

4 thin slices prosciutto 2 cups halved cherry tomatoes

1

Preheat the oven to 425°F. Place the chicken breasts on a cutting board and cut a deep pocket into each with a sharp knife.

2

Place a teaspoonful of pesto in each pocket.

3

Cut the cheese into four equal pieces and divide among the chicken breasts, tucking into the pockets.

4

Wrap a slice of prosciutto around each chicken breast to enclose the filling, with the seam underneath.

5

Place the chicken in a shallow ovenproof dish and arrange the tomatoes around it.

6

Season with salt and pepper, pour the wine over the chicken, and drizzle with the oil.

7

Bake in the preheated oven for 15–20 minutes. To check that the meat is cooked through, cut into the middle to check that there are no remaining traces of pink or red. Any juices that run out should be clear and piping hot with visible steam rising.

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Love Food Best of Holiday TM

Recipe from Step-by-Step Beginners

8

Cut the chicken breasts in half diagonally, place on serving plates with the tomatoes, and spoon the juices over them. Serve the chicken with chunks of ciabatta.

Turkey & Dressing serves 8–10 ingredients

½ cup turkey stock or vegetable stock,

10-lb/4.5-kg oven-ready turkey, rinsed and patted dry 2 garlic cloves, sliced

plus extra if needed 1 cup dried fruit, such as currants, raisins, and golden raisins

1 orange, sliced

1¼ cups coarsely chopped

4 tablespoons butter, melted, for brushing

fresh cranberries

salt and pepper

¼ cup finely chopped fresh parsley

sausage & fruit dressing

2 teaspoons dried thyme

1 lb/450 g spicy Italian bulk sausage

1 teaspoon dried sage

4 tablespoons butter, plus extra for greasing 3 celery stalks, finely chopped 1 onion, finely chopped

finely grated zest and juice of 2 large oranges salt and pepper

6 slices day-old bread, crusts removed and cubed

1

To make the sausage and fruit dressing, put the sausage into a skillet over medium–high heat and fry, breaking it up with a wooden spoon, until browned. Remove the meat and pour off the fat. Melt the butter in the skillet, add the celery and onion, and fry, stirring, for 3–5 minutes, until softened. Add the bread and stir until it starts to brown, then add the contents of the skillet to the sausage. Stir in the stock, dried fruit, cranberries, herbs, and orange zest. Add enough orange juice to make a moist stuffing and season with salt and pepper to taste. Use immediately or let cool completely and chill in the refrigerator until required. Bring to room temperature before using.

2

Preheat the oven to 350°F and grease a baking dish. Fry a little dressing, taste for seasoning and adjust, if necessary. Use to stuff the neck end of the turkey, securing the skin over the opening with wooden toothpicks. Put the garlic and orange slices into the cavity and truss the legs together.

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Love Food Best of Holiday TM

Recipe from Grandma's Best Recipes

3

Weigh the stuffed bird and calculate the cooking time at 20 minutes per 1 pound/450 g plus 20 minutes. Place the bird, breast side up, on a roasting rack in a roasting pan, smear with butter, and sprinkle with salt and pepper. Cover loosely with foil and roast for the calculated time, or until the juices run clear when you pierce the thighs with a skewer.

4

Remove the turkey from the oven and let rest, covered, for 30–45 minutes before carving. Meanwhile, cover the dish of dressing with foil and roast in the oven for 20–25 minutes. Carve the turkey and serve, accompanied by the dressing.

Tip: To give the turkey time to come to room temperature, remove it from the

refrigerator 1 hour before you’re ready to start cooking.

Braised Beef with Red Wine & Cranberries serves 4 ingredients

1 tablespoon Worcestershire sauce

2 tablespoons olive oil

2 bay leaves

6 shallots, quartered

1 cup fresh or frozen cranberries

1¼ pounds chuck steak, cubed

salt and pepper

1 tablespoon all-purpose flour

mashed potatoes and seasonal vegetables,

1¼ cups red wine

to serve

2 tablespoons tomato paste

1

Heat the oil in a large, flameproof casserole dish, add the shallots, and sauté, stirring, for 2–3 minutes, until beginning to brown. Remove from the dish and keep warm.

2

Add the steak and cook, stirring, for 3–4 minutes, or until evenly browned. Stir in the flour and cook for 1 minute.

3

Add the wine and bring to a boil, then boil for 1 minute. Return the shallots to the dish with the tomato paste, Worcestershire sauce, and bay leaves and season with salt and pepper. Stir in the cranberries.

4

Reduce the heat to low, cover tightly with a lid, and let simmer gently for 1–1½ hours, until the beef is tender.

5

Remove and discard the bay leaves, adjust the seasoning, if desired, and serve with mashed potatoes and vegetables.

40

Love Food Best of Holiday TM

Recipe from A Year Full of Recipes

Roast Leg of Lamb with Green Beans serves 4–6 ingredients

2 tablespoons capers in brine, rinsed

3 garlic cloves, thinly sliced

3 cups trimmed green beans

1 leg of lamb, about 3 pounds,

2 tablespoons salted butter

thinly slit all over

salt and pepper

olive oil, for rubbing ½ cup dry red wine ½ cup water

1

Push the garlic into the slits in the lamb and rub the leg all over with salt and pepper. Place the lamb in a roasting pan, rub all over with oil, and set aside for at least 1 hour for the garlic to penetrate.

2

Meanwhile, preheat the oven to 450°F. Calculate the roasting time at 15 minutes per 1 pound 2 ounces plus 15 minutes for medium, and 20 minutes per 1 pound 2 ounces plus 20 minutes for well done.

3

Roast the lamb in the preheated oven for 10 minutes, then reduce the oven temperature to 350°F and continue roasting for the calculated roasting time, until a meat thermometer reads about 130°F for medium–rare or 140°F for medium. Remove the lamb from the oven, transfer it to a carving dish, cover with a sheet of aluminum foil, and let rest for 20 minutes.

4

While the lamb is resting, pour off any excess fat from the pan. Add the wine and water to the juices remaining in the pan and bring to a boil, scraping the sediment from bottom of the pan. Add the capers and heat through. Season this gravy with salt and pepper.

5

About 10 minutes before serving, bring a saucepan of lightly salted water to

42

Love Food Best of Holiday TM

Recipe from The Bistro Cookbook

a boil. Add the beans, bring back to a boil, and cook for 5–8 minutes, or until tender. Drain well and return to the pan. Add the butter and season with salt and pepper.

6

Carve the lamb and serve immediately with the green beans, along with the gravy for spooning over the meat.

Prime Rib of Beef Au Jus serves 8 ingredients

2 tablespoons all-purpose flour

6 lb/2.7 kg rib of beef

4 cups beef stock

4 tablespoons butter, softened

roasted potatoes and vegetables,

1½ teaspoons sea salt flakes

to serve

1 tablespoon ground black pepper

1

Remove the rib of beef from the refrigerator and place bone-side down in a deep-sided roasting pan. Rub the entire surface of the meat with butter and coat evenly with the salt and black pepper.

2

Let the beef reach room temperature for 1 hour. Preheat the oven to 450°F. Place the meat in the preheated oven and roast, uncovered, for 20 minutes to sear the outside.

3

Reduce the oven temperature to 325°F and roast for 15 minutes per 1 lb/450 g of meat for medium rare (plus or minus 15 minutes for well done and rare respectively). Transfer the meat to a large platter and cover with aluminum foil. Let rest for 30 minutes before serving.

4

Meanwhile, pour off all but 2 tablespoons of the fat from the pan and put the roasting pan over medium heat. Add the flour to the roasting pan and simmer, stirring with a wooden spoon, for 1 minute to form a thick paste. Pour in a ladleful of beef stock and bring to a boil, then beat into the paste, scraping all the caramelized beef drippings from the bottom of the pan until smooth. Repeat with the remaining stock, a ladleful at a time.

5

Simmer for 10 minutes to reduce and thicken slightly. Season to taste, then strain the sauce and keep warm.

6

Cut the beef free from its bone and carve thinly. Serve the “jus” alongside the carved beef, accompanied by vegetables and roasted potatoes. 44

Love Food Best of Holiday TM

Recipe from The Perfect Christmas

Chocolate & Walnut Banana Bread makes 1 loaf ingredients

1 stick butter, melted

2 tablespoons rice flour

2 eggs, beaten

1¾ cups gluten-free, wheat-free

½ teaspoon vanilla extract

all-purpose flour

1 cup gluten-free semisweet

1 teaspoon xanthan gum

dark chocolate chips

2 teaspoons gluten-free

½ cup chopped walnuts

baking powder

unsalted butter, for greasing and

3 bananas, mashed

to serve

1 cup granulated sugar

1

Preheat the oven to 350°F. Grease a 9-inch loaf pan and line with parchment paper.

2

Sift the flours, xanthan gum, and baking powder into a bowl. In a separate bowl, mix together the bananas, sugar, butter, eggs, vanilla extract, chocolate chips, and walnuts. Add the flour mixture and combine, folding gently.

3

Put the batter into the prepared loaf pan. Bake in the preheated oven for 40–50 minutes, or until golden and risen.

4

Remove from the oven and cool in the pan for 40 minutes before transferring to a wire rack. Slice and serve with unsalted butter.

46

Love Food Best of Holiday TM

Recipe from Gluten Free Baking

Irish Spiced Fruitcake makes one 8-inch cake

This traditional cake is a typical Irish afternoon treat. Unsweetened dried cherries give it a pleasing tang, as do ginger and allspice. The cake will keep for several days wrapped in wax paper and stored in an airtight container. ingredients

1 teaspoon allspice

1½ cups mixed dried fruit, such as golden

1 teaspoon ground ginger

raisins, currants, and raisins

½ teaspoon baking soda

²/³ cup dried unsweetened cherries 1 /³ cup coarsely chopped walnuts

1 cup milk

¾ cup demerara sugar or other

2 eggs, lightly beaten

1¾ cups self-rising flour

raw sugar ½ cup (1 stick) butter

1

Put all the ingredients apart from the flour and eggs into a saucepan and mix well. Bring to a boil over medium–high heat, stirring continuously. Reduce the heat slightly and simmer for 5 minutes, stirring occasionally. Remove from the heat and let cool for about 30 minutes.

2

Meanwhile, preheat the oven to 350°F. Grease and line a deep 8-inch cake pan.

3

Add the flour and eggs to the cake batter, mixing well to combine. Spoon the batter into the prepared pan, leveling the surface with a wet spatula.

4

Bake in the preheated oven for 30 minutes. Reduce the oven temperature to 325°F and bake for an additional 1½ hours, or until a toothpick inserted in the center comes out clean.

5

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.

48

Love Food Best of Holiday TM

Recipe from The Complete Irish Pub Cookbook

Indulgent Peppermint Hot Chocolate Mix makes 6 large jars, each with sufficient mix for 6 servings ingredients

1½ cups sugar

6 cups instant dry milk

1½ cups mint chocolate chips

1½ cups unsweetened cocoa powder

1

To prepare the gift jars, divide all of the ingredients evenly among six 1-pint (16-fluid-ounce) widemouthed canning jars. Add the ingredients in layers, starting with the dry milk. Place the lids on the jars and secure tightly.

2

Attach a tag to each jar with these instructions: How to prepare Indulgent Peppermint Hot Chocolate Pour the contents of the jar into a medium bowl and mix to combine. For each serving, put 3 tablespoons of the mix into a mug and add ¾ cup hot water or milk. Stir until the mix is completely dissolved. Serve immediately.

Tip: The hot chocolate mix will keep for up to 6 months. Cover tightly and store

in a cool, dry place.

50

Love Food Best of Holiday TM

Recipe from Make It In a Jar

Maple & Bacon Cupcakes makes 12 ingredients

candied bacon

1½ cups all-purpose flour

8 bacon strips

1½ teaspoons baking powder

¼ cup firmly packed light brown sugar

¼ teaspoon salt

frosting

1 stick unsalted butter, softened

4 egg whites

½ cup superfine sugar or granulated sugar

1 cup superfine sugar or granulated sugar ¼ teaspoon cream of tartar

½ cup maple syrup 1 teaspoon vanilla extract 2 eggs

2 tablespoons maple syrup 2 teaspoons maple extract

½ cup milk

1

Preheat the oven to 350°F and line a 12-cup cupcake pan with paper liners.

2

To make the candied bacon, line a baking sheet with aluminum foil. Place the bacon on the prepared sheet and sprinkle it with half of the brown sugar. Turn the bacon over and repeat. Bake in the preheated oven for 25–30 minutes, until the bacon is crisp. Do not turn off the oven. Remove the bacon from the oven, drain on paper towels, and let cool. Crumble five strips of bacon, reserving three whole strips for decorating the cupcakes.

3

Sift the flour, baking powder, and salt into a bowl. Put the butter and superfine sugar in a separate bowl and beat until pale and fluffy. Add the maple syrup and vanilla extract, then add the eggs, one at a time, beating after each addition. Add half the flour mixture and the milk and beat. Add the remaining flour mixture and mix. Stir in the crumbled candied bacon.

4

Spoon the batter into the liners. Bake in the oven for 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan for 1–2 minutes. Transfer to a wire rack to cool completely.

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5

To make the frosting, put the egg whites, sugar, and cream of tartar in the top of a double boiler (or use a heatproof bowl set over a saucepan of gently simmering water) and whisk over simmering water until the sugar dissolves. Remove from the heat and whisk for 4–5 minutes, or until the mixture holds stiff peaks. Add the maple syrup and maple extract and mix well. Spoon the frosting into a pastry bag fitted with a star-shaped tip and pipe onto the cupcakes. Break the reserved candied bacon into 12 pieces and place on top of the cupcakes.

Tip: Spice up your cupcakes by sprinkling 1½ teaspoons of ground cinnamon

over the bacon strips before baking.

Caramel Appletini Cupcakes makes 12 ingredients

2 tablespoons apple vodka

1½ cups all-purpose flour

frosting

1½ teaspoons baking powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¹/8 teaspoon ground nutmeg ¼ teaspoon salt 1 stick unsalted butter, softened 1 cup superfine sugar or granulated sugar 1 teaspoon vanilla extract 2 eggs

1 stick unsalted butter, softened 1 cup firmly packed dark brown sugar ¹/³ cup heavy cream pinch of salt 2 tablespoons apple vodka 1½-2 cups confectioners’ sugar (see method) to decorate green food coloring 2 ounces marzipan

¼ cup applesauce 2 tablespoons apple juice

1 ounce brown ready-to-use fondant

1

Preheat the oven to 350°F and line a 12-cup cupcake pan with paper liners.

2

Sift together the flour, baking powder, ginger, cinnamon, nutmeg, and salt in a bowl. Put the butter and superfine sugar into a separate bowl and beat until pale and fluffy. Add the vanilla extract, then add the eggs, one at a time, beating after each addition. Add half of the flour mixture and the applesauce, apple juice, and vodka and beat well. Add the remaining flour mixture and mix.

3

Spoon the batter into the paper liners and bake in the preheated oven for 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan for 1–2 minutes, then transfer to a wire rack to cool completely.

4

To make the frosting, first make a caramel sauce by melting the butter in a small saucepan over medium heat. Add the brown sugar, cream, and salt 54

Love Food Best of Holiday TM

Recipe from Make, Bake, Cupcake

and cook, stirring constantly, for about 4 minutes, until the sugar has completely dissolved. Remove from the heat, stir in the vodka, and set aside to cool for 30 minutes.

5

Pour the caramel sauce into a mixing bowl, reserving ½ cup to decorate the cupcakes. Add 1½ cups of the confectioners’ sugar to the mixing bowl and beat until fully incorporated. Add more confectioners’ sugar, if necessary, to achieve a piping consistency. Spoon the frosting into a pastry bag fitted with a star-shaped tip and pipe onto the cupcakes.

6

To make the marzipan apple decorations, add a couple of drops of food coloring to the marzipan and knead until the color is evenly incorporated. Roll the marzipan into 12 balls. Pinch off a small amount of fondant and shape into an apple stem. Press into the top of a marzipan ball and repeat for the 11 remaining balls. To serve, drizzle the cupcakes with the reserved caramel sauce and place a marzipan apple on top of each.

Tip: Serve the cupcakes hot—straight from the oven with the freshly made

caramel sauce and a scoop of vanilla ice cream instead of the frosting.

Coconut Fudge Balls makes 16 ingredients 1 (14-ounce) can condensed milk 2 cups dried coconut ½ teaspoon ground cinnamon few drops edible yellow food coloring (optional)

1

Place the condensed milk in a saucepan and heat gently, stirring, for 1 minute.

2

Stir in 1 cup of the coconut with the cinnamon and food coloring, if using. Cook over moderate heat, stirring, for 3–4 minutes, until the mixture thickens and begins to clump together in one piece.

3

Remove from the heat and let stand until the mixture is cool enough to handle. Break off bite-size balls of the mixture and roll into small balls with your hands.

4

Put the remaining coconut into a bowl and roll the balls in it to coat evenly, then place on a chilled plate and let set.

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Recipe from A Year Full of Recipes

Eggnog Cookies makes 35 ingredients

1 teaspoon vanilla extract

1 egg

2 egg yolks

heaping 3¾ cup superfine sugar

2½ cups all-purpose flour

6 tablespoons rum

1 teaspoon baking powder

3 tablespoons milk

¾ teaspoon ground nutmeg

½ cup butter, softened,

1½ cups confectioners’ sugar

plus extra for greasing

1

Preheat the oven to 325°F. Grease two cookie sheets. To make the eggnog mixture, beat together the egg, 2 tablespoons of the superfine sugar, the rum, and milk until frothy. Set aside.

2

In a large bowl, beat together the rest of the superfine sugar and all but 1 tablespoon of the butter until light and fluffy. Beat in the vanilla extract and egg yolks until smooth.

3 Sift together the flour, baking powder, and ½ teaspoon of the nutmeg into the mixture and beat in ½ cup of the eggnog mixture until just combined.

4

Place heaping teaspoonfuls of the mixture on the prepared cookie sheets, spaced well apart. Flatten slightly with damp fingers and bake in the preheated oven for 20–25 minutes, or until the bottoms of the cookies turn golden.

5

Let cool for 5 minutes on the cookie sheets and then transfer to a wire rack to cool completely.

6

Once the cookies are cool, beat together the confectioners’ sugar, remaining butter, and the remaining eggnog mixture to make a soft frosting.

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7

Spread the frosting over the cookies and sprinkle with a little nutmeg on top. Let set for a few hours.

Snowflake Gingerbread makes 30 ingredients

heaping ¾ cup brown sugar

3 cups all-purpose flour,

1 egg, beaten

plus extra for dusting 1 tablespoon ground ginger 1 teaspoon baking soda scant ½ cup butter, softened, plus extra for greasing

4 tablespoons light corn syrup to decorate 1 cup confectioners’ sugar 2 tablespoons lemon juice

1

Preheat the oven to 350°F. Grease three cookie sheets.

2

Sift the flour, ginger, and baking soda together into a bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs, then stir in the brown sugar.

3

In another bowl, beat together the egg and light corn syrup with a fork. Pour this mixture into the flour mixture and mix to make a smooth dough, kneading lightly with your hands.

4

Roll the dough out on a lightly floured surface to about ¼ inch/5 mm thick and cut into shapes using a snowflake-shape cutter. Transfer the cookies to the prepared cookie sheets.

5

Bake in the preheated oven for 10 minutes, until golden brown. Let cool for 5 minutes before transferring, using a spatula, to a wire rack to cool completely.

6

Once the cookies are cool, combine the confectioners’ sugar and lemon juice until smooth and spoon into a pastry bag fitted with a very small tip. Pipe snowflake shapes onto each cookie with the icing. Let set for a few hours. 60

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Recipe from Christmas Cookies

This digital edition published by Parragon Books Ltd in 2013 and distributed by Parragon Inc. 440 Park Avenue South, 13th Floor New York, NY 10016 www.parragon.com/lovefood LOVE FOOD is an imprint of Parragon Books Ltd Copyright © Parragon Books Ltd 2013 LOVE FOOD and the accompanying heart device is a registered trademark of Parragon Books Ltd in the USA, the UK, Australia, India, and the EU. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electric, mechanical, photocopying, recording, or otherwise, without the prior permission of the copyright holder. ISBN 978-1-4723-5327-6 Notes for the Reader This collection uses metric, imperial, and US cup measurements. Follow the same units of measurements throughout; do not mix metric and imperial. All spoon and cup measurements are level unless otherwise indicated. Unless otherwise stated, milk is assumed to be whole, eggs are large, individual vegetables are medium, and pepper is freshly ground black pepper. Unless otherwise stated, all root vegetables should be washed and peeled prior to using. Garnishes, decorations, and serving suggestions are all optional and not necessarily included in the recipe ingredients or method. The times given are only an approximate guide. Preparation times differ according to the techniques used by different people and the cooking times may also vary from those given. Optional ingredients, variations, or serving suggestions have not been included in the time calculations. Vegans and vegetarians should be aware that some of the prepared ingredients used in the recipes in this collection may contain animal products or animal derivatives. Always check the packaging before use. Where appropriate, the publisher has taken great care to select ingredients for the recipes in this collection that are suitable for those sensitive to gluten, wheat or dairy. Always read labels carefully and, if necessary, check with the manufacturer before use.