Chapter
Special Equipment + Tools
Chapter 1: Seasonal Hors d’oeuvres + Holiday Drinks
spicy crab in wonton cups
blue cheese pastry buttons
pistachio and chive goat cheese on puff pastry wafers
cucumber cups with smoked salmon and chive pâté
polenta crostini with fig and kalamata olive tapenade
wild mushroom croustades with caraway and dill
merry bloody mary with a fennel salt rim
ginger and apple hot toddy
Chapter 2: Soups, Chowders + Salads
saffron-scented fish stew
wild salmon chowder with leeks and celery root
rustic butternut squash and cannellini bean soup
blood orange salad with mâche and salt-cured black olives
butter lettuce salad with satsuma tangerines and pomegranate seeds
spinach salad with oven-dried portabella slices, hazelnuts, and shaved parmesan
juniper-brined roast turkey
garlic and herb–rubbed crown roast of pork
salt and garlic–crusted prime rib of beef with horseradish cream
herb and garlic–stuffed roast leg of lamb
roast loin of pork stuffed with apricots and dried plums
roast tenderloin of beef with bordelaise sauce
bourbon and brown sugar–crusted ham
whole roast salmon with farro-herb stuffing
Chapter 4: Festive Side Dishes
roasted carrots and parsnips with fresh dill
bread stuffing with sausage, apples, and caramelized onions
yorkshire pudding with chives
wild rice with roasted chestnuts and cranberries
sautéed brussels sprouts with garlic and parmesan
potatoes au gratin with fresh thyme and a parmesan crust
lisa morrison’s cranbeer-y relish
whipped garnet yams with a pecan praline crust
Chapter 5: Holiday Desserts
eggnog cheesecake with candied kumquats
individual anjou pear tarts with caramel ice cream
sugared cranberries and rosemary branches
gingerbread bundt cake with crème anglaise
almond torte with blood orange compote
banana and chocolate holiday trifle
Chapter 6: Christmas Breakfast
apple wood–smoked bacon benedicts
spinach, cherry tomato, and feta frittata
overnight cinnamon bread custard
cranberry muffins with brown sugar–almond streusel
blueberry ricotta pancakes
savory bread pudding with sausage and ham
Chapter 7: The Great Cookie Exchange
grandma rose’s sugar cookies
cranberry-pistachio biscotti
chocolate–dipped shortbread stars
spiced puff pastry pinwheels with candied fruit
fudgy chocolate walnut brownies
hazelnut butter and miniature chocolate chip buttons
Chapter 8: Food Gifts from the Kitchen
janine’s curry-ginger walnuts
cinnamon-honey truffles with cocoa dust
white chocolate–dipped pretzel logs
chocolate-and-caramel-dipped pretzel logs
“morgan’s own” house vinaigrette
apricot, ginger, and walnut tea bread
Chapter 9: Leftover Favorites
lamb and pita sandwiches with yogurt-mint sauce
asian noodle bowl with pork, watercress,and shiitake mushrooms
macaroni and cheese with ham
turkey potpie with a puff pastry crust
Chapter 10: Christmas Menus + Timetables
deck-the-halls decorating party
the magic of christmas brunch
a grand christmas dinner for a dozen
chrismukkah—the hybrid holiday meal
Chapter 11: Holiday Decor
glass cubes with fresh flowers and twisted wire
leaf-wrapped votive holder with gold ribbon
metallic sprayed fruits and nuts
glistening snow pinecones
Christmas Table
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