Recipe Roundup: Holiday Spirits

 

No chestnuts roasting on an open fire? No Jack Frost nipping at your nose? No worries. Just mix up a pitcher (or two) of one of these Yuletide-evoking drinks and you and your guests will be in the holiday spirit in no time.

 

Mary Rockett's Milk Punch [JBF]

Apparently folks in the eighteenth-century also needed a little tipple to get through the holidays. This traditional recipe, adapted by cocktail expert David Wondrich, dates back to 1711.

 

Champagne Mojitos [F&W]

Mojitos get fancy in this Champagne-splashed cocktail from JBF ... Read more >

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What We're Reading This Week

 

A bean-to-bar nightmare for one Brooklyn-based chocolate company. [Washington Post]

 

Why throw your Christmas tree to the curb when you can cook with it? [MUNCHIES]

 

Changes in international labeling laws could make it harder for consumers to identify where’s the beef (coming from). [NPR]

 

How one vegan butchery is grinding up a batch of meatless controversy. [Eater]

 

The former president of Trader Joe's is making a... Read more >

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On This Day in JBF History: JBF Award Winner Maricel Presilla's Caribbean Christmas

 

Over its nearly three decades of existence, the James Beard Foundation has charted the ever-evolving progress of American cooking through the chefs it has welcomed to the Beard House kitchen and our national events. Menus and themes reveal the trends of yesteryear, the hot-button items (lava cake, endless truffles, fusion cuisine) that provide culinary carbon-dating. In our ongoing series, “On this Day in JBF History,” we fire up the DeLorean and spin the clock back to platings past, to note the tired tropes and the dishes we still find ourselves hungry for.

 

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On December 15, 1994, JBF Award winner Maricel Presilla presented a special Caribbean Christmas dinner to Beard House diners. The multiple nominee wouldn't claim her first medallion until 18 years later, but even in 1994 Presilla was an accomplished author, academic, television host, and chef. Now overseeing restaurants Cucharamama, Ultramarinos, and... Read more >

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James Beard on Keeping Christmas Simple

 

‘Tis the season! The season of James Beard’s favorite foods, that is—the country hams cut into salty slivers, the piping hot oyster stews with plenty of hot buttered toast, the Champagne sipped with a connoisseur’s glee, the caviar he couldn’t get enough of, the homemade pates, the plum puddings, the mincemeat, and, yes, even the fruitcakes. Bits and pieces of Beard’s childhood always emerged at their warmest and most expansive in his writings about the Christmas holidays, but another theme also ran through and true—simplicity. For as much as Beard loved life in the larger-than-life lane that corresponded with his physical scale and theatrical impulses, deep down he never lost sight of the fact that less is genuinely more. Simple flavors. Simple recipes. Simple cooking. In these excerpts from Beard on Food and the December 1994 issue of Beard House magazine, the recurring theme is simplicity. Read on for our namesake's tips for holiday gatherings that require less effort and yield greater reward.... Read more >

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What We're Reading This Week

 

Twelve of the best bark and brittle recipes for twelve sweet days of Christmas crunch. [Bon Appétit]

 

From Per Se to Sadelle’s, Melissa Weller details her rise to bagel stardom. [Lucky Peach]

 

The latest design craze for millennials? The micro-kitchen. [NYT]

 

A potential holiday nightmare for Canadian chefs has been averted, thanks to a 4,000 ton shipment of emergency butter to ease the shortage. [MUNCHIES

 

A new app is bringing farmers’ stories to life on Nevada grocery store shelves. [... Read more >

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Staff Picks: Holiday Desserts

 

One advantage of working in an office teeming with food-obsessed colleagues is that there’s a never-ending supply of culinary inspiration, which is especially handy around the holidays, when entertaining is in full swing. Below, some JBF staffers share the festive desserts that make an annual appearance in their own homes.

 

 

The James Beard Foundation's Victoria Jordan Rodriguez

 

 

 

 

 

 

 

 

Panettone Bread Pudding

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What We're Reading: December 30, 2014

 

Can American cuisine be defined by Southern cooking? [Yahoo! Food

 

Ladies are leading the new wave of global whiskey love. [NPR

 

Bring on the PB&Js: new technology offers a possible cure for peanut allergies. [Yahoo! Finance

 

Get your Shackstock now, because Shake Shack is going public. [NYT

 

Earn those New Year’s resolutions by indulging in a few of these over-the-top dishes before the ball drops. [... Read more >

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What We're Reading: December 24, 2014

 

A panettone you won’t want to re-gift: find the real deal in Philadelphia. [Serious Eats

 

Forgo the roasting on an open fire and tackle a few new chestnut recipes. [HuffPo

 

A new study questions the health benefits of the paleo diet. [FoodBeast

 

For Slovakians, Christmas dinner means carp in the bathtub. [NPR

 

Get a head start on your New Year’s resolutions by rebooting your lunch routine. [... Read more >

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What We're Reading: December 4, 2014

 

A cornucopia of Christmas cookies for all your upcoming holiday swaps. [HuffPo

 

From cigarettes to fresh produce: the nation’s largest food hub is set to open in Kentucky. [Civil Eats

 

Martin Riese is America’s only water sommelier, and he's created a 44-page water menu in Los Angeles. [Quartz

 

Relive your childhood and make Dunkaroos at home. [... Read more >

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