Magazine article Sunset

Kitchen Cabinet

Magazine article Sunset

Kitchen Cabinet

Article excerpt

Readers' recipes tested in Sunset's kitchens

A year ago we asked you to tell us about your favorite holiday food traditions. For this special edition of Kitchen Cabinet, we culled some wonderful recipes from the unique responses we received. Tangerine Tart with Cookie Crust Liz Strongman, Seattle Liz Strongman likes to end a rich holiday meal (for her family it's often prime rib and garlic mashed potatoes) with this not-too-sweet citrus tart. Bake the tart (through step 2) up to 1 day ahead; chill airtight.

PREP AND COOK TIME: About 1 1/2 hours, plus at least 1 hour to cool MAKES: 8 to 10 servings

2 large eggs

2/3 cup granulated sugar

1 tablespoon grated tangerine peel

1/2 cup tangerine juice

1 1/2 tablespoons lemon juice

1/4 cup half-and-half (light cream)

Cookie crust (recipe follows)

3/4 cup whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla 1. In a bowl, with a mixer on high speed, beat eggs and granulated sugar until well blended. Add 2 teaspoons tangerine peel, tangerine juice, lemon juice, and half-and-half Beat until blended. Pour into baked cookie crust.

2. Bake in a 325 deg oven until filling no longer jiggles in the center when pan is gently shaken, 30 to 40 minutes. Let cool completely on a rack, about 1 hour.

3. In a bowl, combine whipping cream, remaining 1 teaspoon tangerine peel, powdered sugar, and vanilla. Beat with a mixer on high speed just until cream holds soft mounds.

4. Cut tart into wedges. With a wide spatula, transfer to plates. Spoon flavored whipped cream evenly onto portions.

Per serving: 409 cal., 53% (216 cal.) from fat; 4.6 g protein; 24 g fat (14 g sat.); 45 g carbo (0.7 g fiber); 186 mg sodium; 108 mg chol.

Cookie crust. In a food processor (or a bowl), combine 2 cups all-purpose flour, 3/4 cup powdered sugar, and 2 teaspoons grated tangerine peel. Whirl (or stir) to blend. Add 14 tablespoons (3/4 cup plus 2 tablespoons) butter or margarine, in chunks, and whirl (or rub in with your fingers) just until dough holds together. Press over bottom and up sides of a 10-inch tart pan with removable rim. Bake in a 325 deg oven until crust is lightly browned, 25 to 35 minutes.

Per serving: 269 cal., 54% (144 cal.) from fat; 2.7 g protein; 16 g fat (10 g sat.); 28 g carbo (0.7 g fiber); 165 mg sodium; 43 mg chol.

Curried Butternut Squash Soup with Crab Janet Romero, San Jose

"It's become a special tradition for us," Janet Romero says of the progressive dinner seven or eight couples in her neighborhood stage each year for the holidays. This soup is one of the group's favorite dishes for the occasion.

PREP AND COOK TIME: About 1 1/4 hours MAKES: About 16 cups; 8 servings

2 onions (1 lb. total), peeled and chopped

1 cup chopped celery

2 tablespoons butter or margarine

1/4 cup tomato paste

3 tablespoons curry powder

2 pounds butternut squash, peeled and cut into 1-inch chunks

2 Granny Smith apples (1 lb. total), peeled and coarsely chopped

6 cups fat-skimmed chicken broth

2 tablespoons minced fresh ginger

1 dried bay leaf

2 whole cloves

1/2 teaspoon pepper

1/2 cup dry sherry

1/2 pound shelled cooked crab

Thinly sliced red bell pepper (optional)

Salt

1. In a 5- to 6-quart pan over high heat, stir onions and celery in butter until limp, about 5 minutes. Add tomato paste and curry powder, and stir 1 minute longer.

2. Add squash, apples, broth, 4 cups water, ginger, bay leaf, cloves, and pepper. Stirring often, bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until squash mashes easily, 30 to 40 minutes.

3. Remove and discard bay leaf and cloves. In a blender or food processor, whirl squash mixture, a portion at a time, until smooth. …

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