特色小吃专题美食合集家的滋味taste of home dec2007jan2008asiaing com

1、79$3.99 U.S./$4.99 CanadaDecember & January 200825THIS ISSUESCONTESTLets talk turkey!Plus more festive foods on handy cardsjoycomfort. AND20SEASONS BEST6 Cherished22Moms Best MealHer breakfast warms a winter79Christmas Cookiesers share their treasured treatsmorning49 Fan-tastic Fondue!Dip in for

2、 game-day munching10 Sweets fromChristmas Past3 9 US $ 9 Ca a a52 An AppetizingGoodies that became tasty traditionsON OUR COVERTurtle-Shaped Cookies, Nice n Soft Sugar Cookies, Holiday Spritz andWalnut Horn Cookies, pages 6-7PHOTOGRAPHERRob HagenSET STYLISTStephanie MarcheseFOOD STYLISTSarah Thompso

3、nNew Years Eve16 GloriousDelicious ideas for the countdownHoliday DinnersSavory roast and sensational sidesFind the Missing Christmas Tree Bulb!See page 65 fors on our new“Hide & Seek” contest20 A Toast to EggnogRecipes showcase its creamy flavor5657FEATURESDEPARTMENTSNew Recipe Contest43Tour My

4、 Kitchen44Favorite Grace51“Secret” Ingredients51In the Test Kitchen59Does Anyone Have?60Stirring Comments62Meet Our Field Editors63Field Editor Spotlight63“Hide & Seek” Contest65Cooks Who Care66Recipe Index675215244648565859Meal in MinutesElegant dinnery in a snapGotta Try It!Soups onand this on

5、e is fabulousField Editors FavoritesShe serves a classic, comforting mealPotluck PleasersTake along a Southwest-inspired dishGood for You!“Holiday lites” with bright flavorCelebrate Jewish TraditionsHeritage flavors these holiday dishesBACK COVER BONUS!Raisin Pecan BaklavaTest Kitchen Cooks PickGril

6、led sandwich is a family-pleaser24PLUS MEANS YOU GET MORE!for everyone+ More recipe photos from this issue+ New Years banner to print at home+ How to make truffles+ Eggnog Cheesecakeyum!177+ Easy HomeTurkey StockSubscriber-onlybonus recipes & features+ All-time favorite Christmas cookiesNew Symb

7、ols! indicates the recipe contributor is a Taste of Home field editorgo to for a photo of the recipe+ Mooliday side dishes+ Craft a chocolateNew Years hourglass9+ Fabulous fonduesTHE ERS DIGEST ASSOCIA TION, INC. President and Chief Executive OfficerMary G. BernerPresident, RDA Food & Entertaini

8、ngSuzanne M. GrimesEditor in Chief Creative DirectorFood DirectorCatherine Cassidy Ardyth CopeDiane Werner RD. Editor Managing Editor Senior Art DirectorFood EditorRecipe Asset Systems ManagerRecipe EditorsAnn Kaiser Barbara Schuetz Sandra L. PloyPatricia SchmelingColeen MartinSue A. Jurack (senior)

9、,Mary King, Christine RukavenaMelissa PhanuefS.K. Enk Jane StasikMarie BrannonAssistant Editor Copy Editor Editorial AssistantExecutive Assistant. Test Kitchen ManagerHome EconomistsKaren ScalesTina Johnson, Marie Parker, Annie Rose, Kristen LingsRita Krajcir, Kris Lehman,Sue Megonigle, Megan Taylor

10、Test Kitchen Assistants. PhotographersRob Hagen (senior),Dan Roberts, Jim Wieland, Lori FoyJenny Bradley Vent (senior), Stephanie Marchese (senior), Melissa Haberman,Dee Dee JacqSarah Thompson (senior), Tamara KaufmanKaitlyn Besasie, Alynna Malson, Shannon Roum, Leah RekauKathy SwaneySet StylistsFoo

11、d StylistsAssistant Food StylistsPhoto Studio Coordinator. General Manager, Renee JordanExecutive Editor, Digital MediaBob OttumAssociate Editor, Digital MediaBeth Kong. Vice President, Integrated Sales & MarketingMark WildmanExecutive Director, Integrated Sales & MarketingMaureen OConnellVi

12、ce PresidentIntegrated Partnerships for Taste of HomeLora GierNew York 1-212/993-5224Eastern EasternDirector, Mary Gilbert Manager, Kristine CroninChicago 1-847/226-2959Manager, Leslie GrotheMidwestLos Angeles 1-310/479-1332WesternManager, Kristin HiegelAdvertising Traffic SpecialistKristine Jacobso

13、n. Director, Taste of Home Cooking SchoolsSandy BloomTaste of Home Public RelationsBethany BradleyOT ABLE T ALK . A New Years Makeover!On occasion, we rem our kitchens, restock our fridges, make over our cabinets. In that spirit, we feel its just as important to freshen up the maga- zine to make it

14、even more inviting. As we move into another New Year, Im happy to share our Taste of Home makeover. What this means for you: a warm, cozy new look and feel.and some new features to make your Taste of Home experience even tastier. A sampling of what youll find inside:More kudos for field editors!Were

15、 proud to have these special home cooks on hand to serve up great recipes and want to make sure everyone knows who they are. So whenwe feature a recipe submitted by a field editor, youll see a star next to her or his name. As always, our complete field staff is listedin thisissue, on pages 63-64.Pho

16、tos of everything!Our recipes are tested and beautifully photographed. But if a recipe is not pictured, you will see a camera next to its name. If youd like to view the photo, log on to where youll find the photo and even more great features.Cooks Who CareSo many of you sha eartwarstories about peop

17、le who are cooking as a way to give back to your communities. We salute you in this column that debuted last issueand its getting great re-sponse! This time around, youll meet an avid baker who launched a Christmas cookie campaign to treat troops overseas. See page 66 toher story and find out how to

18、 tell us about a caring cookit might be you!Chances to WIN!We throw a new twist into our much-loved hidden item contest; see page 65 for all the fun. But dont forget that our recipe contest in every maga- zine gives you the opportu to win $500! This issues “Lets Talk Turkey” event was a true challen

19、ge: Our Test Kitchen judges prepared 80 pounds of turkey to find the winner! Meet her and check out her great-tasting dish on page 26; see page 43 to see how you can join the contest excitement.A word about another change: advertising. Like other magazines in the Reiman Publications family, Taste of

20、 Home has not accepted ads up to now. Some of you have written to ask why weve changed our tune. Be- lieve it or not, Taste of Home is the largest food magazine in the world; more than 3 million people just like you enjoy each issue. Thats a lot of cooks.and paper, ink, postage. You get the picture.

21、 Accepting ads helps us continue to bring you the publication you enjoy and to offer even more benefitslike our on-line Recipe Finder; great new books like The Taste of Home Baking Book; “Cupcake of the Month” and other great newsletters; more than 300 Cooking Schools around the country;and much mor

22、e. Log on to for the whole scoop.All changes aside, we ere to do what weve always done for you: showcase your great recipes and help you share your stories and mem- ories with other cooks. Thats something that will never changeI prom- ise! Enjoy this issues festive foods as you enjoy this wonderful

23、season.Catherine Cassidycatherine4TASTE OF HOME December & January 2008.c o.mfortIndulge in the spirit of the season with our wondrous collection of holidayrecipes guaranteed to put a twinkle in anyoye. Rich-tasting sweets, savorymeats, appealing appetizers and more are all yoursjust turn the pa

24、ge.Turtle-Shaped Cookies, Almond Tassies, Holiday Spritz and Walnut Horn Cookies bring delectable delight to the season.joycomfortAND. In a large mixing bowl, cream 1 cup butter and cream cheese until light and fluffy.Gradually add flour, beating until a ball forms. Divide dough into four portions.

25、Roll each portion into a 12-in. circle.Melt the remaining butter. In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter.Spover each circle. Cut each into 12wedges. Roll up wedges, starting from the wide ends.Place on greased baking sheets. Curve ends to form cres

26、cents. Bake at 325° for35-40 minutes or until lightly browned. Re- move to wire racks.Place remaining sugar in a large reseal- able plastic bag. Add warm cookies, a few at a time, and gently shake to coat. Yield: 4 dozen.Turtle-Shaped CookiesPREP: 45 min. + chillingBAKE: 10 min. + cooling. Holl

27、y SnyderMilton, Pennsylvania. “My mom and I make up to six batches of these cute cookies each Christmas. My brother and sister always seem to know when theyre around.they show up at Moms house, saying, The turtles are calling.”1/21/211/41/81-1/21/41/41cup butter, softened cup packed brown sugar eggt

28、easpoon vanilla extract teaspoon maple flavoring cups all-purpose flour teaspoon baking soda teaspoon saltcup pecan halves, cut in half lengthwisecherishedChristmas cookiesDreaof a homeChristmas?These festive treats will add cheer to your celebration.CHOCOLATE GLAZE:1square (1 ounce) semisweet choco

29、late, coarsely choppedteaspoons butter tablespoons milkcup confectioners sugar cup chopped pecans1-1/221/21/2Walnut Horn Cookies1cup plus 1 teaspoon butter, softened, dividedpackage (8 ounces) cream cheese, softenedcups all-purpose flour cups ground walnuts cups sugar, divided cup milkteaspoon vanil

30、la extract teaspoon saltPREP: 40 min. | BAKE: 35 min.1. Loretta StokesPhiladelphia, Pennsylvania. “You need just a few ingredients to make these elegant and delicious walnut horns. The dough can beahead of time and refrigerated for a few days.”In a large mixing bowl, cream butter and brown sugar unt

31、il light and fluffy. Beat in the egg, vanilla and maple flavoring. Com- bine the flour, baking soda and salt; gradu- ally add to creamed mixture and mix well. Refrigerate for 2-3 hours or until firm.Shape dough into 1-in. balls. Place on lightly greased baking sheets. Push four341-1/41/211/86TASTE O

32、F HOME December & January 2008Food for Thought: Volunteers are unpaid, not because theyre worthless, but because theyre priceless.pecan pieces into each ball for legs; add two small pecan pieces to each for head and tail. Bake at 350° for 10-12 minutes or until edges are set. Carefully remo

33、ve to wire racks to cool completely.In a small saucepan, melt chocolate and butter with milk. Remove from the heat; stir in confectioners sugar. Dip top of each cookie into glaze. Sprinkle with chopped pecans. Yield: 2 dozen.Holiday Spritz1 tablespoon all-purpose flour 1/4 cup sliced almondsIn a lar

34、ge mixing bowl, cream butter and cream cheese until light and fluffy. Beat in flour. Shape into 48 balls. With floured fin- gers, press onto the bottom and up the sides of greased miniature muffin cups.For filling, in a large bowl, combine the almond paste, sugar, eggs, orange juice, cream and flour

35、. Fill prepared cups three- fourths full. Sprinkle with almonds.Bake at 400° for 12-13 minutes or until lightly browned. Cool for 10 minutes be- fore carefully removing from pans to wire racks to cool completely. Yield: 4 dozen.PREP: 30 min. | BAKE: 10 min./batch. Lisa VarnerGreenville, South C

36、arolina. “I tried substituting rum extract for vanilla in a classic Christmas recipe, and the end result was this fun cookie with a hint of rum flavor!”Nice n SoftNice n Soft Sugar Cookies Chocolate PinwheelsSugar CookiesPREP: 1-1/2 hours + chillingBAKE: 5 min./batch + cooling. Cathy HallPhoenix, Ar

37、izona. “The holidays just wouldnt be the same without cutout cookies. This easy recipe yields cookies so soft theyll melt in your mouth. Have fun baking them in your favorite holiday shapes and decorating with colored frosting!”Divide dough in half. Cover and refrigerate for 2 hours or until easy to

38、 handle.On a lightly floured surface, roll out one portion of dough to 3/16-in. thickness. Cut with floured cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Rep

39、eat with remaining dough.For frosting, in a small mixing bowl, beat the confectioners sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer.Tint with food coloring of your choice. Cover frosting wi

40、th damp paper towels or1111-1/22-1/21/4cup butter, softenedcup confectioners sugar eggteaspoons rum extract cups all-purpose flour teaspoon saltColored sugarIn a small mixing bowl, cream butter and confectioners sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually

41、 add to creamed mixture.Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar.Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 7 dozen.11-1/211-

42、1/22-1/2cup butter, softenedcups confectioners sugar eggteaspoons vanilla extract cups self-rising flourplastic wrap between uses. Spand/orFROSTING:pipe frosting on cookies. Let stand until set.Yield: 3-1/2 dozen.EDITORS NOTE: As a substitute for each cup of self- rising flour, place 1-1/2 teaspoons

43、 baking powder and 1/2 teaspoon salt in a measuring cup. Add all- purpose flour to measure 1 cup. Meringue powder is available from Wilton Industries, Inc. Call 1-2-1/21/441/4cups confectioners sugar cup waterteaspoons meringue powder cup light corn syrupAlmond TassiesPREP: 30 min.BAKE: 15 min./batc

44、h + cooling. Donna WesthouseDorr, Michigan. “I make so many of these fancy tassies that I buy a 7-pound container of almond paste! Theyre one of my familys holiday favorites.”Green, red and yellow food coloringIn a large mixing bowl, cream butter and confectioners sugar until light and fluffy. Beat

45、in egg and vanilla. Gradually add flour.800/794-5866 or visit.more Christmas cookies >12cup butter, softenedpackages (3 ounces each) cream cheese, softenedcups all-purpose flour2FILLING:21-1/2333cans (8 ounces each) almond paste cups sugareggs, beaten tablespoons orange juicetablespoons heavy whi

46、p creamAll-time favoriteC H R cI S oT MoA SkiesTaste of Home Plus, our popular on-line newsletterfor subscribers, has even more Christmas cookie classics, just for you. Log in now and enjoy six of the best cookie recipes from TOHs past holiday issues.JOIN US ON-LINETASTE OF HOME / December & Jan

47、uary 20087Christmas1-1/33/421/21cups sugarcup baking cocoa teaspoons baking powder teaspoon baking soda cup unblanched almonds,toasted and coarsely choppedcup miniature semisweet chocolate chipscookies continued Chocolate Pinwheels p. 7 PREP: 20 min. + chillingBAKE: 10 min./batch. Nancy ArevaloBrook

48、field, Wisconsin. Chocolate and vanilla provide a delightful contrast in flavor and appearance for these buttery refrigerator cookies.1/2DRIZZLE:1/2 cup vanilla or white chips 1-1/2 teaspoons shorteningIn a large mixing bowl, combine the but- ter, eggs and vanilla until well blended. Combine the flo

49、ur, sugar, cocoa, baking powder and baking soda; gradually add to butter mixture just until combined (dough will be crumbly).Turn dough onto a lightly floured sur- face; knead in almonds and chocolate chips. Divide dough in half. On an un- greased baking sheet, shape each portion into a 12-in. x 3-i

50、n. log, leaving 3 in. be- tween the logs.Bake at 325° for 30-35 minutes or until set and tops are cracked. Cool for 15 min- utes. Carefully transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on un- greased baking sheets. Bake for 20-25 min

51、- utes or until firm and dry. Remove to wire racks to cool.For drizzle, in a microwave-safe bowl, melt vanilla chips and shortening; stir un- til smooth. Drizzle over biscotti. Yield: 3 dozen.3/43/411 /21-3/41-1/21/21cup butter, softened cup sugaregg yolkteaspoon vanilla extract cups all-purpose flo

52、ur teaspoons baking powder teaspoon saltsquare (1 ounce) semisweet chocolate, meltedtablespoons milk, warmed3In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.D

53、ivide dough in half. Add melted choco- late to one portion; mix well. Refrigerate until chilled.Divide each portion of dough into fourths; shape each into a 5-in. log. Flatten into triangular-shaped logs. Brush long sides with milk. Assemble one large roll by alternating two chocolate and two plain logs. Repeat. Wrap in plastic wrap. Refriger- ate for 4 hours or until firm.Unwrap each roll; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or un- til set. Remove from pans to wire racks.Yield: about 3 dozen.Brownie BiscottiPRE