December 2008 Recipes

This Month's Recipes

• Curry-Spiced Samosas with Plum and Tomato Marmalade
• Fresh Cheese with Herbs
• Goat Cheese–Stuffed Jalapeños with Ranchero Sauce
• Hummus with Preserved Lemon and Sun-Dried Tomatoes
• Lobster-Tarragon Toasts
• Nantucket Bay Scallops with Bay-Scented Butter
• Potato-Cilantro Tunisian Brik with Harissa
• Roasted Oysters with Lemon-Anise Stuffing
• Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa
• Teff Injera Bread with Carrot-Ginger Chutney
• Cowboy Coffee Bar
• Hot Mulled Wine
• Mulled Wine Sangria
• Pomegranate–Apple Cider Toddy
• Satsuma Cocktail
• Stone Fence
• Fresh Thyme Popovers
• Hot and Spicy Gingerbread Loaf
• Anise Tea Crescents
• Chocolate-Hazelnut Meringue Kisses
• Chocolate Peanut Butter Cookies
• Double-Chocolate Biscotti
• Espresso Crinkles
• Fig-Pecan Macaroons
• Lebkuchen
• Lemon Cornmeal Cookies
• Moravian Wafers
• Oatmeal Toffee Cookies
• Peppermint Cheesecake Brownies
• Spiced Vanilla Cookies
• Swedish Almond Cardamom Stars
• Baked Soufganiyot
• Cast-Iron Apple Cobbler
• Christmas Fruitcake
• Creamy Rice Pudding with Mulling Spices
• Double Ginger Cupcakes with Lemon Glaze
• Eggnog Ice Cream
• Ginger Orange Swirl Cake
• Ginger Pumpkin Cheesecake
• Hot Chocolate Fudge Cakes
• Louisiana Citrus Crepes
• Mocha Crunch Cream Torte
• New England Gingerbread Cake with Maple–Apple Butter Spread
• Orange, Date, and Nut Cake
• Red Wine Pear Crisp with Spiced Streusel
• Satsuma Cloud Tart
• Satsuma Granita
• Sticky Date and Coconut Cake
• Tropical Gingerbread Cake
• Beef Tenderloin with Port–Beach Plum Reduction
• Target="_blank">Chipotle Beef Tamales
• Cumin-Pepper Flank Steak with Horseradish Chimichurri
• Smoky Meatballs in Serrano Ham–Tomato Sauce
• Whiskey-Marinated Tenderloin
• Chorizo-Stuffed Trout
• Lacquered Flounder
• Pan-Fried Halibut with Rémoulade
• Salmon with Sweet Chile Sauce
• Seared Cod with Swiss Chard and Almonds
• Shrimp and Cilantro Pesto Tamales
• Striped Bass Meunière
• Whispery Eggs with Crabmeat and Herbs
• Parmesan and Sage–Crusted Pork Chops
• Chicken and Basil Calzones
• Chicken with Dried Plums and Sage
• Duck and Black-Eyed Pea Cassoulet
• Oven-Roasted Chicken Breasts with Satsuma Tapenade
• Prosciutto and Fontina–Stuffed Chicken Breasts
• Roast Peppered Cornish Hens
• Saffron Chicken and Sausage Tamales with Cilantro Cream
• Southeast Asian Roast Chicken with Coconut Rice
• Stuffed Turkey Rolls with Cranberry Glaze
• Za’atar-Crusted Chicken Schnitzel
• Lentil-Edamame Stew
• Red Whole Wheat Penne
• Tofu Steaks with Red Pepper–Walnut Sauce
• Candied Satsuma Peel
• Goat Cheese Tamales with Olives and Raisins
• Mulling Spice Blend
• Farfalle with Cauliflower and Turkey Sausage
• Pasta Puttanesca
• Bavarian Potato-Cucumber Salad
• California Ambrosia
• Cucumber-Mango Salad
• Réveillon Salad
• Tropical Citrus Compote
• Warm Spinach Salad with Pork and Pears
• Winter Salad
• Cornmeal Crusted Tilapia Sandwiches with Lime Butter
• Falafel Pitas
• Spicy Chicken Sandwiches with Cilantro-Lime Mayo
• Baked Cranberries with Rum
• Dark Chocolate Mulled Wine Sauce
• Harissa
• Spiced Red Wine–Cranberry Sauce
• Sweet Onion Relish
• Bacon-Chipotle Twice-Baked Potatoes
• Basic Potato Latkes
• Beans with Beef Jerky
• Butternut Squash Gratin with Blue Cheese and Sage
• Colonial Corn Pudding
• Corn Mashed Potatoes
• Eastham Turnip-Potato Gratin
• Hominy Spoonbread
• Roasted Brussels Sprouts and Chestnuts
• Roasted Endive with Satsuma Glaze
• Southwestern-Style Mashed Potato Cakes
• Sweet and Sour Braised Cabbage (Rotkohl)
• Toasted Pecan Wild Rice
• Vegetable Pakoras
• Cauliflower-Apple Soup with Apple Cider Reduction
• Coconut-Curry Chicken Soup
• Lemon Chicken Orzo Soup
• Oyster and Wild Rice Bisque
• Quick Black Bean Soup
• Roasted Pheasant and Oyster Gumbo
• Tomato-Poblano Soup

 

See More:

• December 2008 Magazine Issue
• December 2008 Online Features

 

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