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 >

Comments (0)

Recipe Roundup: Holiday Cookies

 

There are many reasons to appreciate holiday cookies: they satisfy even the most overbearing of in-laws; they’re sweet sustenance for shivering carolers; and they bring us all together via a shared love for creamed sugar and butter. While every family has their own cookie traditions, we hope to add to the season's spirit with a few of our own festive recipes.


Let's Sugar Cookies
Throughout his childhood, James Beard enjoyed these simple, elegant sugar cookies made by Jue Let, the Beard family’s personal chef. But don’t be fooled by their innocent looks: the cookies contain mace, the outer membrane of nutmeg that packs a more pungent flavor.... Read more >

Comments (0)

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 >

Comments (0)

What We're Reading: December 18, 2014

 

Educate yourself: what supermarket labels really tell you about the beef you buy. [Serious Eats

 

The food industry is all about “personal responsibility,” so why are they opposed to the new calorie counts regulation? [Civil Eats

 

Mother Jones weighs in on the best food books of 2014. [Mother Jones

 

An Iron Chef winner is revamping camping fare. [MPBN... Read more >

Comments (0)

What We're Reading: December 16, 2014

 

Break out of your December doldrums with these seasonal vegetables and fruits. [FR

 

Liquor in the loo? London's newest bar is in an old underground bathroom. [Grub Street

 

How Chanukah gelt went from currency to chocolate. [NPR]

 

The Michelin curse: why chefs are saying no thanks to Michelin stars. [The Daily Meal

 

Are these history's most gluttonous men? [First We... Read more >

Comments (0)

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 >

Comments (0)

Throwback Thursday: Beard House Entertaining Issues

 

It seems these days that the minute Halloween is crossed off our calendar, the whole world springs into holiday party mode. With that tsunami of soirées in mind, we've reached into the archives for some lighthearted tips and tricks for surviving the holiday season. And for those adamant that Halloween be given its due, we’ll concede these are some truly terrifying party scenarios.

Comments (0)

Recipe: Wild Mushroom, Shoyu, and Goat Cheese Truffles

Recipe for wild mushroom, shoyu, and goat cheese truffles, adapted by the James Beard Foundation

 

These mushroom and risotto–based truffles may look like regular old fritters, but one bite exposes their umami-rich cores of shoyu and goat cheese. (Shoyu is just the name for soy sauce in Hawaii and Japan, so if you have a bottle of soy sauce in your pantry, you're covered.) Enlist some friends to help you churn out a few batches at your holiday gathering.

 

Get the recipe here.

Comments (0)

Pages

JBF Kitchen Cam