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Christmas 101

Cover of Christmas 101

Christmas 101

Celebrate the Holiday Season from Christmas to New Year's
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Everyone knows that the holidays are hectic—but Rick Rodgers, cooking teacher and bestselling cookbook author, knows that they don't have to be. Christmas 101 offers the busy cook carefree ways to entertain with surefire recipes of old favorites, menus, timetables, make-ahead tips, and more. Rodgers will help you throw fabulous cocktail parties and traditional buffets, cook a perfect roast, and spice up your favorite recipes with a contemporary twist.

You'll also learn how to make classic breads, candies, and desserts that are the tokens of this special time of year. With patience, kindness, and humor, Rodgers will help you to cook up the very best holiday season yet.

Everyone knows that the holidays are hectic—but Rick Rodgers, cooking teacher and bestselling cookbook author, knows that they don't have to be. Christmas 101 offers the busy cook carefree ways to entertain with surefire recipes of old favorites, menus, timetables, make-ahead tips, and more. Rodgers will help you throw fabulous cocktail parties and traditional buffets, cook a perfect roast, and spice up your favorite recipes with a contemporary twist.

You'll also learn how to make classic breads, candies, and desserts that are the tokens of this special time of year. With patience, kindness, and humor, Rodgers will help you to cook up the very best holiday season yet.

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  • From the book

    Caesar Dip with Crudités

    Makes about 12 appetizer servings

    Thick, cheesy Caesar salad dressing seemed a natural to turn into a dip. But when I was researching the original dressing recipe, I found out a fascinating fact. Caesar salad was originally served with whole romaine lettuce hearts because it was meant to be eaten with the fingers! And it's just as good with other vegetables. If you wish, serve the dip with Garlic Crostini, too. They'll be reminiscent of the croutons served on Caesar Salad.

    Make Ahead: The dip can be made up to 3 days ahead; the vegetables can be prepared up to 1 day ahead.

    Dip

    Ingredients:

    1 cup mayonnaise

    ½ cup sour cream

    ½ cup freshly grated Parmesan or Pecorino Romano cheese

    1 tablespoon fresh lemon juice

    ½ teaspoon anchovy paste

    1 garlic clove, crushed through a press

    Assorted fresh vegetables, such as romaine hearts separated into leaves, carrot, celery, and cucumber sticks, mushroom caps, cherry tomatoes, and Garlic Crostini (page 12), for dipping

    To make the dip, mix together all the ingredients in a medium bowl. Cover and chill for at least 1 hour before serving.

    To serve, transfer the dip to a serving bowl and serve with the vegetables.


    Stilton and Walnut Balls

    Makes 12 to 16 appetizer servings

    Cheese balls aren't supposed to be classy, just delicious, but this recipe has a very sophisticated combination of flavors. It goes well with plain water crackers, but it is also terrific spread on sliced pears.

    Make Ahead: The cheese balls can be made up to 5 days ahead.

    8 ounces Stilton or other blue cheese, rind removed, at room temperature

    Ingredients:

    One 8-ounce package cream cheese, at room temperature

    2 tablespoons tawny port

    ¼ teaspoon freshly ground black pepper

    1 cup walnuts, toasted and coarsely chopped

    Water crackers, for serving

    Cored, sliced, ripe Bosc pears, tossed with lemon juice to discourage browning, for serving

    Instructions:

    In a medium bowl, using a rubber spatula, mash the Stilton and cream cheese together until smooth. Work in the port and pepper. Place a piece of plastic wrap on the work surface, and scrape the cheese mixture into the center of the wrap. Use the plastic wrap to form the cheese mixture into a ball (it will be soft). Refrigerate until the ball is chilled and firm, at least 4 hours or overnight.

    To serve, unwrap the ball and roll in the chopped nuts. Transfer to a platter and serve with the crackers and pears...

About the Author-
  • Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light, Fine Cooking, and Food & Wine and on epicurious.com, and he is a frequent contributor to Bon AppÉtit. He lives in the New York tristate area.

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    HarperCollins
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  • Copyright Protection (DRM) required by the Publisher may be applied to this title to limit or prohibit printing or copying. File sharing or redistribution is prohibited. Your rights to access this material expire at the end of the lending period. Please see Important Notice about Copyrighted Materials for terms applicable to this content.

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Christmas 101
Christmas 101
Celebrate the Holiday Season from Christmas to New Year's
Rick Rodgers
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Christmas 101
Christmas 101
Celebrate the Holiday Season from Christmas to New Year's
Rick Rodgers
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