Jamie's Recipes

And everyday inspirations

YING COMPENSTINE'S RECIPES

YING COMPENSTINE'S RECIPES

Skip the elaborate traditional banquet. Four auspicious recipes from Ying Chang Compestine, author of Cooking with an Asian Accent, will let you enjoy your own Lunar New Year party
by Kemp Minifie
F or Chinese New Year, I host a big party, but I don't slave for three days in the kitchen like my mother used to do," says Ying Chang Compestine, author of Cooking with an Asian Accent. "I'm smart now."
YULETIDE PUNCH

YULETIDE PUNCH

Excerpted from "The Modern Mixologist" By Tony Abou-Ganim

Serving a Holiday Punch is a most delightful custom, be it celebrating the first snowfall of the season with a couple of Tom & Jerry’s, or mixing up a bowl of egg nog to see the family through a long night of Christmas Eve tree trimming. Most countries have their own Holiday Punch traditions. There is Sweden’s Glögg, Britain’s Wassail Bowl, Germany’s Gross-mutters Punch, and so on. Each is traditionally served at a gathering of loved ones during the holidays, to accentuate the season’s spirit of joy and happiness.

Yuletide Punch is a lighter, fruit-based alternative to the traditional nag, and a little less complicated to prepare. One of the obvious advantages of serving a batch recipe like this one is that most of the recipe can and should be seen to in advance. More than a matter of convenience, allowing the punch to rest allows its ingredients to intermingle, overnight if possible. Final assemblage, however, should take place immediately prior to serving-if possible, just as the first guests are crossing the threshold. This keeps the bubbles from dissipating and the ice mould from overdiluting the recipe before it can be enjoyed. Plus, the host is more likely to get out of the kitchen and join the party.

With a little imagination and pre-party organization, it is possible to make a punch that looks great and tastes even better. A few tips to remember:
ZUCCHINI CAPONATA

ZUCCHINI CAPONATA

While this Italian vegetable dish is usually made with eggplant, I find it’s every bit as delicious when made with zucchini. Caponata is a dip or spread, served cold or warm. It’s a wonderful topping for bruschetta or crostini (thin pieces of an Italian loaf, such as ciabatta or French baguette, slow-toasted till crisp). Or, pile it on toasted pita chips for a true Mediterranean treat.
Zucchini Linguine with Garlic Clam Sauce

Zucchini Linguine with Garlic Clam Sauce

Excerpted from “Inspiralized By Ali Maffucci www.inspiralized.com

My favorite pasta meal growing up was my mother’s garlic crab spaghetti. The ingredients were so modest, yet the flavors so vivid. As I got older and started eating out on my own, I discovered clam sauce. Clams have that same light seafood taste, but also have a more intense seafood flavor, which is absorbed by the zucchini noodles in this dish. The garlic clam sauce is wonderful on a hot summer night when you’re surrounded by friends and loved ones—it will bring everyone back to the basics.

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