Celebrate! : menus and recipes for joyous feasts

199 Pages·2003·4.38 MB·English

by  Editors of Woman's Day

Copyright
Filipacchi Publishing
1633 Broadway
New York, NY 10019
© 2003 Filipacchi Publishing Cover photograph © Alison Miksch ISBN: 978-1-
933231-97-6
First eBook Edition: September 2010
All rights reserved. No part of this book may be reproduced or transmitted in any
form or by any means, electronic or mechanical, including photocopying,
recording, or by any information storage and retrieval system, without
permission in writing from the publisher.
Contents
Copyright
Introduction
Thanksgiving
Christmas
Easter
Valentine's Day
Halloween
Holidays are times to celebrate…unless you’re the one stuck in the kitchen while
your guests are having fun. Wouldn’t you like to dazzle everyone with the menu
while saving yourself stress over the dishes you’re serving? Never fear—
Woman’s Day Celebrate! is here with the perfect menu planners for your
Thanksgiving, Christmas and Easter feasts. Find everything from hors d’oeuvres
and appetizers to main courses and desserts. These recipes are guaranteed to put
a smile on the faces of your family and guests. You’ll have a smile on your face,
too, thanks to the plan-ahead guides that accompany our complete dinners. No
more feeling overwhelmed the day before, and the day of, a big culinary event.
We provide a step-by-step countdown for buying, assembling and preparing
ahead.
Some recipes can even be started a week in advance, which means more
breathing room for you as the big day approaches. Wouldn’t you rather be
enjoying the “oohs” and “aahs” heard around the table than hearing yourself say
“Uh-oh, what did I forget?” With Celebrate! in your corner, you won’t feel the
heat because you’ll be out of the kitchen in record time.
And there are more good times to come because Celebrate! also includes
party treats and tricks for Valentine’s Day and Halloween. Show the kids your
love by surprising them on February 14 with our Quick-Cut Heart Cookies and
Red Velvet Cake. Then give that special someone a slice of your affection with
our Sweetheart Cake. On October 31, when the frost’s on the pumpkin and
there’s a chill in the air, bewitch all your ghosts and goblins with devilish
delights like Mini-Haunted Houses and our Jack-o’-Lantern Cake. Whatever you
decide to serve, you’re sure to make any ghoul drool.
No matter what the holiday occasion, we have the menus and recipes that are
sure to please you and your guests. And that’s definitely something to celebrate!
Thanksgiving Menu for 12
WINTER SQUASH BISQUE
GREEN BEAN & PEA SALAD
GIBLET GRAVY
ROAST TURKEY
NO-COOK CRANBERRY SAUCE
SAUSAGE STUFFING
MASHED CARROTS & RUTABAGA
OYSTER CASSEROLE
CRANBERRY GELATIN MOLD*
APPLE CHEESECAKE IN A GINGERSNAP-WALNUT CRUST
EASY PUMPKIN PIE
*Can be served as a salad or for dessert
Go here for our handy Timetable.
Roast Turkey, Giblet Gravy, No-Cook Cranberry Sauce
Winter Squash Bisque
1/2 stick (1/4 cup) butter
1 1/3 cups finely chopped onions
1/3 cup finely chopped carrot
3 medium potatoes (1 lb), peeled and cubed (2 1/3 cups)
3 medium acorn squash or butternut squash (4 1/4 lb), halved, seeded, peeled
(see Tip) and cubed (9 cups)
6 cups 100% fat-free, reduced-sodium chicken broth
3/4 cup each heavy (whipping) cream and whole milk
1 tsp salt, or to taste
1/2 tsp freshly ground pepper, or to taste
GARNISH: drained roasted red peppers (from 12-oz jar) puréed in a blender
with 3 Tbsp olive oil; fresh chives
TIME: About 1 hr 10 min
SERVES 12
PER SERVING (with Garnish): 218 cal, 4 g pro, 23 g car, 5 g fiber, 13 g fat
(7 g saturated fat), 33 mg chol, 600 mg sod

1 Melt butter in a 4-to 5-qt pot over medium heat. Stir in onions and
carrot, cover and cook 6 minutes or until tender. Add potatoes, squash and
broth. Bring to a boil, reduce heat, cover and simmer 25 minutes or until
vegetables are very soft. Let cool.
2 Process in small batches in a blender or food processor until smooth.
3 Return to pot; stir in cream, milk, salt and pepper. Heat over medium
heat.
4 To garnish, drizzle pepper purée on each serving; top with chives.
PLANNING TIP The roasted pepper garnish can be made 1
week ahead. Refrigerate covered. The bisque can be made
through Step 2 up to 3 days ahead. Refrigerate covered. About
15 minutes before serving proceed with Step 3. Garnish just
before serving.
TIP To peel butternut squash, cut crosswise in thirds, place cut
side down on a cutting board and cut off skin with a small paring
knife. For acorn squash, use a heavy-duty vegetable peeler, then
a paring knife to cut off skin between ridges.
Green Bean & Pea Salad
1 lb fresh green beans, ends trimmed (see Tip)
1 bag (1 lb) frozen green peas, thawed
1 yellow bell pepper, seeded and chopped
1 medium onion, halved and thinly sliced
4 ribs celery, chopped
1 jar (4 oz) whole pimientos, drained and sliced
DRESSING
1/2 cup each sugar and cider vinegar
1/4 cup oil
1 1/2 tsp salt
1/2 tsp freshly ground pepper
Boston lettuce leaves
TIME: About 30 min, plus 2 hr chilling
SERVES 12
PER SERVING: 125 cal, 3 g pro, 19 g car, 3 g fiber, 5 g fat (1 g saturated
fat), 0 mg chol, 349 mg sod