zest

digital magazine

Holiday 2012 No. 9

food drinks & entertaining

ZEST HOLIDAY 2012 | 1

2 | ZEST HOLIDAY 2012

www.thomaspiteraphotography.com orlando, fl | 407.802.4808

zest
digital magazine
food drinks & entertaining www.zestdigitalmag.com

Holiday 2012 No. 9

deck the halls

Tis the season for friends, family and sharing what were grateful for. The holidays are the perfect time to share great food with loved ones, and thats what this issue is all about. The holiday season is also a wonderful opportunity to give back to your community and to those less fortunate, whether through food banks, soup kitchens or even toy drives. In the wake of Sandy, many families will have a difficult time celebrating the holidays - if you were fortunate enough to be spared in the storm, consider donating to families in need this season. Happy holidays and best wishes for a wonderful new year!

letter from the EDIT ORS

zest n
1. an enjoyably exciting quality 2. keen enjoyment: relish, gusto

publisher
Lynne Webb, Food & Spirits

editor-in-chief
Erika Pitera, DIY & Entertaining

photographer
Tom Pitera
1020 Willow Branch Dr. Orlando, FL 32828 www.zestforlifemedia.com

Zest For Life Media

Lynne & Erika

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Please contact: editor@zestdigitalmag.com

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Copyright Zest for Life Media, Inc. 2012. All rights reserved. No portion of this magazine may be reprinted, copied or distributed online or in print without prior written consent. Questions or comments? 888-316-2474

fOLLOW

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t able of contents

small bites
apple-cranberry chutney sour cream & chive potato bites roasted onion dip sage, prosciutto & fontina crostini mini mushroom toast cups shrimp cocktail with two dipping sauces 6 7 8 9

christmas
22 warm crab dip marinated mushrooms green beans & tomatoes oreganata 26 standing rib roast golden potato & havarti gratin 28 port wine poached pears

thanksgiving
no-baste, herb-crusted turkey with mushroom-giblet gravy whipped potatoes with chives maple-glazed brussels sprouts with bacon spiced cranberry-pomegranate sauce rum-spiked pumpkin pie 12 13 14 15 17

cookies 32 chai-spiced oatmeal cookies

thumbprint cookies

diy gifts 35 cookie mug

tea lovers gift set candy jar

ON THE COVER port wine poached pears p. 28

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small bites

for

easy
holiday

entertaining

Apple-Cranberry Chutney
Makes about 2 cups
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1 cup dried apples, chopped 1 cup dried cranberries 1 cup red onion, chopped 2 cloves garlic, minced 1/2 cup water 1/2 cup orange juice 1 teaspoon orange zest 3 tablespoons lemon juice 1/4 teaspoon ground ginger 1/2 teaspoon salt 2 tablespoons sugar 1 tablespoon fresh rosemary, chopped Combine all the ingredients in a saucepan and bring to a boil. Cook for about 2 minutes, then reduce the heat and simmer, stirring occasionally, for about 30 to 35 minutes until the mixture has thickened to a syrupy consistency. Remove from the heat and set aside to cool. Serve as an accompaniment with cheese and crackers, or as a condiment for pork or roast poultry. Store chutney in an airtight container in the refrigerator for up to five days.

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Roasted Onion Dip

Makes about 1-1/2 cups 1 large sweet onion, cut into 8 wedges 4 to 5 cloves garlic, unpeeled and left whole Olive oil 3/4 cup sour cream 2 tablespoons mayonnaise 2 ounces cream cheese, softened 1/2 teaspoon Worcestershire sauce 1/2 teaspoon salt Freshly ground black pepper Preheat the oven to 400F and spray a baking sheet with nonstick spray.
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Arrange the onion wedges and garlic cloves on the baking sheet. Season with salt and pepper and drizzle with a bit of olive oil. Roast until the onion is tender and beginning to brown on the edges, 18 to 20 minutes. Remove from the oven and set aside to cool. While the onion cools, combine the sour cream, mayonnaise, cream cheese, Worcestershire sauce, salt and black pepper in bowl. Beat until creamy and smooth. Add the onion to the work bowl of a food processor or chopper. Trim each of the garlic cloves on one end and squeeze the flesh into the processor as well. Pulse the mixture until relatively smooth (small chunks are okay). Add to the sour cream mixture and combine well. Taste and adjust the seasoning as needed. Chill for at least 30 minutes before serving. Notes: This dip has the most flavor when made a day in advance. Refrigerate, tightly covered for up to 2 days.
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Sour Cream & Chive Potato Bites

Makes 2 dozen 24 baby potatoes (uniformly sized - about 1 lb) 2 tablespoons butter, melted Salt and freshly ground black pepper 6 tablespoons sour cream 2 tablespoons fresh chives, finely chopped Preheat the oven to 400F and line a shallow baking pan with parchment. Cut a thin slice from each end of the potatoes. Using a melon baller or small spoon, hollow out a cavity about the size of a marble on one end of each potato. Place the prepared potatoes in mixing bowl and drizzle with melted butter. Season with salt and pepper and toss to coat. Transfer the potatoes to the baking sheet and stand upright on the solid end. Roast until tender when pierced with a knife, 16 to 18 minutes. Remove from the oven and allow to cool for 10 minutes. Combine the sour cream and chives in a small bowl, reserving about 1 teaspoon of chives for garnish. Once they are cool, fill each potato with a rounded half-teaspoon of the sour cream mixture. Sprinkle with chives and serve.

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Compress each slice of bread to about 1/8-inch thickness with a rolling pin, brush both sides with the melted butter and cut each into 4 equal squares. Reserve any remaining butter for cooking the mushrooms. Press each buttered bread square into the muffin tins to form a small cup and set aside.
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Clean and trim the mushrooms, then chop them into 1/4-inch pieces. Heat the olive oil and any remaining butter in a large pan over medium-high heat. Add the garlic and onion and saut until soft and fragrant, about 2 minutes. Add about half of the mushrooms, season with salt and pepper and continue cooking until they release some liquid and shrink slightly. Add the remaining mushrooms and a little more seasoning. Continue cooking, stirring occasionally until all liquid has evaporated and the mushrooms are nicely browned, 6 to 8 minutes. Stir in the white wine and thyme leaves and cook until the wine has evaporated completely, 2 to 3 minutes longer. Taste and adjust seasoning if necessary. Spoon the mushroom mixture into the prepared toast cups and nestle a piece of cheese in the center of each. Bake until the toast cups are golden and the cheese is melted and bubbly, 8 to 10 minutes.

Sage, Prosciutto & Fontina Crostini

Makes 2 dozen 24 slices French baguette (1/4-inch thick) 2 tablespoons olive oil 1 clove garlic, halved lengthwise 6 to 8 fresh sage leaves, very finely chopped 6 thick slices Fontina cheese, quartered 6 thin slices of prosciutto, quartered Preheat the oven to 400F and line a baking sheet with parchment. Lightly brush the baguette slices with olive oil, then rub them with the cut side of the garlic clove. Sprinkle each baguette slice with a pinch of chopped sage and topped with a piece of Fontina. Bake until the cheese is melted and beginning to bubble, 5 to 7 minutes. Remove from the oven, top each crostini with a piece of prosciutto and serve immediately.

Mini Mushroom Toast Cups

Makes 2 dozen 12 ounces white button mushrooms 6 slices soft white bread, crusts removed 1/4 cup butter, melted 3 tablespoons extra virgin olive oil 2 cloves garlic, finely chopped 3/4 cup onion, finely chopped 1 tablespoon fresh thyme leaves 1/4 cup white wine Salt and freshly ground black pepper 2 ounces Havarti cheese, cut into 24 1/2 chunks Preheat the oven to 350F. Coat two mini muffin tins with nonstick spray.

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Shrimp Cocktail with Two Dipping Sauces

Makes 4 dozen 48 jumbo shrimp in the shell (2 to 2-1/4 lbs) 1 ripe Hass avocado 1-1/2 tablespoons lemon juice 1 clove garlic, very finely chopped 1 tablespoon sour cream 2 tablespoons milk Salt and freshly ground black pepper 3/4 cup bottled chili sauce (Heinz) 1 to 3 tablespoons prepared horseradish 1/8 teaspoon Worcestershire sauce Bring a pot of salted water to a boil and add the shrimp. Cook, uncovered, just until pink and opaque, 3 minutes. Drain, rinse with cool water, pat dry and set aside to cool. As soon as you can handle the shrimp, peel and devein them, leaving the tails on. Refrigerate until thoroughly chilled, at least 90 minutes. Halve the avocado lengthwise, remove the pit and scoop the flesh into the work bowl of a food processor. Add the lemon juice, garlic, sour cream and milk and process until smooth and creamy. Season to taste with salt and pepper. If the mixture is too thick, add a little more milk. Transfer to a bowl, cover tightly and refrigerate. Combine the chili sauce, 1 tablespoon of horseradish and Worcestershire in a small bowl. Taste and add more horseradish as desired. Cover and refrigerate. Spoon the sauces into individual shot glasses (one of each type per guest) and hang the shrimp on the rim. Place any additional shrimp on a serving platter.
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thanksGiving dinner
flavorful roasted turkey and delicious side dishes to wow your guests

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No-Baste, Herb-Crusted Turkey with Mushroom-Giblet Gravy

Makes 8 servings with leftovers One 12 to 14 lb turkey, neck and giblets removed Salt and freshly ground black pepper 1 sprig fresh rosemary 2 sprigs fresh thyme 1 small bunch fresh sage 1 yellow onion, quartered 1 stalk celery, cut into 4 pieces 1 carrot, cut into 4 pieces For the herb coating: 1-1/2 cups mayonnaise 2 tablespoons fresh sage leaves, chopped 2 tablespoons fresh thyme leaves 2 tablespoons fresh rosemary, chopped Freshly ground black pepper For the gravy: Turkey giblets (neck, liver, heart, gizzard - optional) 12 ounces white button mushrooms, trimmed and sliced 2 tablespoons butter 1 medium shallot, finely chopped 2 to 3 tablespoons cornstarch 3 to 3-1/2 cups low-sodium chicken broth Pan drippings from the turkey Salt and freshly ground black pepper Prepare the turkey: Coat a roasting pan and rack with nonstick spray. Rinse the turkey inside and out with cold water, then pat dry thoroughly with paper towels. Season the cavity liberally with salt and pepper, then add the rosemary, thyme, sage, onion, celery and carrots. Tuck the wings behind and under the back of the bird and tie the drumstick ends together with kitchen twine. Place the turkey breast side up on the rack and allow the turkey to stand at room temperature for 1 hour. While the turkey comes to room temperature, you can make the herb coating and start the gravy. Make the coating: Combine the mayonnaise, sage, thyme, rosemary and a few grinds of black pepper. Cover and set aside for the flavor to develop. Start the gravy: Place the neck and giblets in a medium saucepan. Cover completely with cold water

and add a pinch of salt. Bring the mixture to a rapid simmer and skim off any froth that accumulates with a spoon. Reduce the heat, cover and simmer slowly for 30 minutes. Discard the neck and strain the broth into a measuring cup. You should have about 3/4 to 1 cup liquid. If desired, finely chop the giblet meat and reserve for adding to the finished gravy. Refrigerate broth and giblets until ready to use. While the giblets simmer, heat the butter in a large skillet over medium heat. Add the shallots and saut until soft, 2 minutes. Add the mushrooms, season to taste with salt and pepper and continue cooking until any liquid given off by the mushrooms has evaporated and they are nicely browned. Transfer to small bowl, cover and refrigerate until ready to finish the gravy. Roast the turkey: Position a rack in the lower portion of the oven and preheat to 425F. Using a spatula, coat the turkey completely with the mayonnaise-herb mixture, being sure to get into crevices where the legs and wings meet the body. Add 1 cup of water to the bottom of the pan and roast for 30 minutes at 425F. Reduce the oven temperature to 325F and continue roasting for 1-1/2 hours, rotating the pan every 30 minutes or so to ensure even cooking. After 1-1/2 hours, begin checking for doneness by inserting an instant read thermometer into the thickest part of the thigh, being sure not to touch the bone. Continue roasting until the temperature registers 165F. Total roasting time should be between 2-1/2 to 3-1/4 hours. Remove the turkey from the oven and let it rest for 15 minutes. Finish the gravy: While the turkey rests, finish the gravy. Whisk 2 tablespoons of the cornstarch into 1/2 cup of the chicken broth. Skim the fat from the top of the reserved turkey broth and place in a large saucepan along with 2-1/2 cups of chicken broth. Bring the mixture to a boil, add the cornstarch-broth mixture and 2 or 3 tablespoons of pan drippings from the turkey. Continue cooking until the gravy begins to thicken. If needed, mix the remaining tablespoon of cornstarch with 3 more tablespoons chicken broth and whisk in gradually until the gravy reaches the desired thickness. Reduce the heat to low, add the reserved mushrooms and chopped giblets (if desired) and continue cooking just long enough to heat through. Serve: Carve the turkey and serve with the gravy.

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Whipped Potatoes with Chives

Makes 8 servings 4 lbs Yukon Gold potatoes 8 tablespoons (1 stick) unsalted butter 1 cup heavy cream 1 cup whole milk Salt and pepper (white or black) 1/4 to 1/2 cup fresh chives, finely chopped Peel the potatoes, cut them into eighths, place in a large saucepan and cover completely with cold water. Bring to a boil over high heat, add 2 teaspoons of salt and stir to dissolve. Reduce the heat to medium-high and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and return to the heat for about 1 minute to allow all the excess moisture to evaporate. Mash gently with a potato masher, then transfer to a mixing bowl.

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Add the butter, cream and milk to the same saucepan and warm over low heat until the butter is melted and the mixture is warmed through. Add the mixture to the potatoes and, using an electric mixer, whip at medium speed until smooth and creamy. Season with salt and white pepper and add the chives according to taste.

Tips for making great mashed potatoes: Be careful not to overcook the potatoes or they will retain too much water Always heat the butter and cream for fluffier, lighter potatoes If seasoning with white pepper, go easy - start with 1/8 teaspoon and work up to suit your taste

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Maple-Glazed Brussels Sprouts with Bacon

Makes 8 servings 6 strips bacon, cooked and roughly chopped 4 tablespoons butter 2 lbs fresh Brussels sprouts (see recipes notes for frozen) 1/2 cup maple syrup 3 tablespoons lemon juice Salt and freshly ground black pepper Bring a pot of salted water to a boil. Trim the ends of the sprouts and score an X in the stem of each. Remove any loose outer leaves and add the sprouts to the boiling water, cooking for 6 to 8 minutes, until the Brussels sprouts are tender and easily pierced with a knife. Drain well and allow to cool slightly, then slice them in half lengthwise. Melt the butter in a large pan over medium heat. Add the maple syrup and lemon juice and stir to combine. Add the Brussels sprouts and toss gently until well coated. Add the bacon, season to taste with salt and pepper and continue cooking for 3 to 5 minutes, tossing occasionally, until the sprouts are nicely glazed. To keep this dish warm, transfer to an oven-proof serving dish, cover and place in a 250F oven for up to one hour. Notes: To use frozen Brussels sprouts in this recipe, defrost them overnight in the refrigerator for best results. Cooking time in the boiling water should be reduced to 3 to 4 minutes.

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Spiced Cranberry-Pomegranate Sauce

Makes about 2 cups 12 ounces fresh cranberries 1 cup pomegranate juice 1/2 cup sugar (or more if desired) 2 teaspoons vanilla extract 1/2 teaspoon ground allspice 1 cinnamon stick 4 large strips orange zest (1/2-inch wide x 2-inches long)

Combine the pomegranate juice and sugar in a medium saucepan and bring to a boil. Add the cranberries, vanilla, allspice, cinnamon stick and orange zest. Reduce the heat to medium and simmer, stirring occasionally, for 8 to 12 minutes or until the cranberries have popped and the mixture has thickened slightly (it will thicken even more as it cools). Remove from the heat, cover and allow to cool to room temperature. Remove the cinnamon stick and strips of orange zest. Refrigerate until ready to serve.

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Rum-Spiked Pumpkin Pie

Makes one 9 pie 1 15-ounce can pumpkin pure 1-1/2 cups evaporated milk 2 eggs, lightly beaten 3 tablespoons molasses 1 tablespoon light brown sugar 1/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1 tablespoon cornstarch 2 tablespoons dark rum (see notes) 2 teaspoons vanilla extract Single crust for a 9-inch pie Preheat the oven to 400F. Partially bake the pie crust for 7 minutes, remove from the oven and set aside. Reduce the oven temperature to 350F. Whisk together the pumpkin pure, evaporated milk, eggs, molasses and light brown sugar until well blended. Add the salt, cinnamon, ginger, cloves, allspice and nutmeg. In a small bowl, combine the cornstarch, rum and vanilla extract. Whisk with a fork until the cornstarch is dissolved and quickly stir into the pumpkin mixture. Pour the filling into the pie shell and shield the top edges of the crust with aluminum foil. Bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Transfer to a cooling rack and allow to cool completely (about 2 hours) before cutting. Serve with rum whipped cream and a sprinkling of cinnamon-sugar. Notes: If you dont want to use rum, you can substitute 1 teaspoon of rum extract and cut the vanilla extract back to 1-1/2 teaspoons.

Rum Whipped Cream

1 cup heavy whipping cream 1 tablespoon confectioners sugar 1/2 teaspoon vanilla extract 2 teaspoons dark rum (or 1/4 teaspoon rum extract) Chill the bowl and whisk of an electric mixer for 10 minutes in the freezer. Add the cream and whip on high speed just until it begins to thicken, then add the confectioners sugar, vanilla and rum. Continue whipping until stiff peaks form.

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christmas menu
w arm crab dip marina ted mushrooms st anding rib ro ast with horseradish cream s auce green beans & t oma t oes oreg ana t a golden pot a t o & ha v arti gra tin por t wine po ached pears

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marina ted mushrooms

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diy glitter pears

add glitz to your holiday table with sparkly pears ~ simply brush Mod Podge onto faux pears and dust with glitter

w arm crab dip

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Warm Crab Dip

Makes about 2-1/4 cups 8 ounces lump crabmeat 6 ounces cream cheese, softened 1/4 cup sour cream 2 tablespoons mayonnaise 1-1/2 tablespoons fresh lemon juice (1/2 lemon) 1/4 teaspoon Worcestershire sauce Dash of Tabasco 1/2 medium shallot, very finely chopped 1/4 medium red bell pepper, seeded and minced Salt and freshly ground black pepper Preheat the oven to 325F. Butter the inside of a small, ovenproof casserole. Place the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire, Tabasco, shallots and red bell pepper in a mixing bowl. Season lightly with salt and pepper. Combine until smooth, then gently fold in the crabmeat. Transfer the mixture the prepared casserole and bake, uncovered, for 12 to 15 minutes. Serve with crackers or lightly toasted slices of baguette.

Once the mushrooms have cooled, strain off the liquid and add the olive oil, balsamic vinegar and chopped parsley. Toss well and adjust seasoning if necessary. Place in a serving dish and refrigerate for a least 2 hours to allow the flavors to develop.

Green Beans and Tomatoes Oreganata

Makes 6 to 8 servings 1-1/2 lbs green beans 3 tablespoons olive oil 1 cup onion, chopped 2 cloves garlic, finely chopped 1 15-ounce can diced tomatoes, undrained 1-1/2 teaspoons dried oregano (more or less to taste) 3 tablespoons butter, melted 1/3 cup panko crumbs 2 tablespoons grated parmesan cheese Preheat the oven to 350F. Bring a large pot of salted water to a boil and set aside a bowl of ice water. Trim the ends of the green beans, then drop them into the boiling water and cook until bright green and crisp-tender, 2 minutes. Quickly drain and add to the bowl of ice water to stop the cooking process. Drain and set aside. Heat the olive oil in a large pan over medium heat. Add the onion and saut until softened, 2 minutes. Add the garlic and continue cooking until the mixture is pale gold in color, 2 minutes longer. Add the tomatoes and oregano, bring to a simmer and cook until most of the liquid has evaporated, 3 to 4 minutes. Combine with the beans, season to taste with salt and pepper and transfer to a casserole dish coated with nonstick spray. Bake for 25 to 35 minutes, or until the beans are tender when pierced with a fork. Remove from the oven and increase the temperature to 400F. Combine the melted butter, panko crumbs and parmesan cheese in a small bowl and sprinkle the mixture evenly over the beans. Return to the oven and bake until the crumbs are lightly toasted, 3 to 5 minutes.

Marinated Mushrooms
Makes 6 to 8 servings 1-1/2 lbs white mushrooms 1/2 cup white wine vinegar 1 cup water 4 cloves garlic, finely chopped 4 paper thin slices of onion 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon freshly ground pepper 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1-1/2 tablespoons flat leaf parsley, finely chopped Rinse or brush any dirt from the mushrooms and pat dry. Trim the stems and slice each mushroom into 1/4-inch slices. Place the vinegar, water, garlic, salt, sugar and pepper in a 4-quart saucepan. Bring to a simmer over medium-high heat and add the mushrooms. Cook for 2 minutes, remove the pan from heat and add the onion. Leave the mushroom-onion mixture in the liquid and allow it to cool to room temperature.

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fold a silverware pocket with a linen napkin and adorn with ribbon and an ornament for a festive place setting
sil verw are pocket

green beans &t oma t oes oreg ana t a

st anding rib ro ast

easy elegance for a holiday meal

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Standing Rib Roast

Makes 6 to 8 servings 1 three-rib standing rib roast (6 to 6-1/2 lbs) 1/4 cup extra-virgin olive oil 1-1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Horseradish Cream Sauce (recipe follows) About 1-1/2 hours before you are ready to roast the beef, combine the olive oil, kosher salt and black pepper in a small bowl. Remove the beef from the refrigerator and rub the oil and salt mixture all over the outside of the meat. Set aside to come to room temperature, about 90 minutes. Preheat the oven to 450F and place the roast fat side up on a rack in a shallow roasting pan. Roast for 30 minutes, then reduce the heat to 350F and roast for an additional 60 to 75 minutes or until an instant-read thermometer registers 120F for rare. Remove from the oven and let stand for 20 to 25 minutes. To carve, first slice the meat off the ribs, running the knife along the curve of the bone, then carve the roast into 1/4 to 1/2-inch thick slices. Arrange slices on a platter and serve with Horseradish Cream sauce on the side.

Stir in the pan drippings and beef stock and increase the heat to high. Cook until the liquid volume is reduced by half, 5 to 7 minutes. If desired, strain out the shallots and return the sauce to the pan. Reduce the heat to medium and stir in the horseradish, heavy cream and sour cream. Heat through and season to taste with salt and pepper.

Golden Potato and Havarti Gratin

Makes 6 to 8 servings 3 lbs Yukon Gold potatoes, peeled and very thinly sliced 6 ounces Havarti cheese, shredded (about 1-1/2 cups, loosely packed) 1 to 2 tablespoons flour Salt and freshly ground black pepper 4 tablespoons butter 1-1/2 to 2 cups half-and-half Preheat the oven to 400F and generously butter a shallow 3-quart baking dish. Place the flour in a fine strainer or powdered sugar sifter. Arrange a single layer of potato slices in the bottom of the baking dish, overlapping slightly. Season with salt and pepper and dust very lightly with flour. Sprinkle with cheese (about 1/4 cup), then repeat the process with the remaining potato slices, ending with a layer of cheese. Melt the butter in a small saucepan, stir in 1-1/2 cups of half-and-half and heat to just below boiling. Pour the mixture evenly over the potatoes. Depending on the size of your dish, you may need to add the extra half-and-half to bring the liquid level to 1/4-inch below the top layer. If so, warm it first. Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese on the top is golden and the potatoes are tender when pierced with a fork. Allow to cool for 5 to 10 minutes before serving.

Horseradish Cream Sauce

Makes about 1 cup 1 tablespoon olive oil 2 large shallots, very finely chopped 2 tablespoons rib roast pan drippings 3/4 cup beef broth 2 tablespoons prepared horseradish 1/4 cup heavy cream 1/4 cup sour cream Salt and freshly ground black pepper to taste Heat the olive oil in a saucepan over medium heat. Add the shallots and cook until soft and fragrant, 2 to 3 minutes.

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golden pot a to and ha v arti gra tin

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Port Wine Poached Pears

Port (or Porto) is a sweet, fortified wine from Portugal typically served with dessert or as an accompaniment to artisanal cheeses and chocolates. It also makes a wonderful choice for poaching fruit. A reasonably priced Ruby or Tawny variety should be perfect for this recipe. Makes 6 servings 6 medium, barely ripe pears (Bartlett, Anjou, Bosc) 3-1/2 cups port wine 1 cup water 1-1/4 cups sugar 2 teaspoons vanilla extract 3 tablespoons lemon juice 6 large strips lemon zest (1/2-inch wide x 2-inches long) 1 cinnamon stick 6 whole cloves Place the port, water, sugar, vanilla, lemon juice, lemon peel, cinnamon stick and cloves in a deep saucepan and bring to a boil over mediumhigh heat. Meanwhile, peel the pears, leaving the stems on and, using a melon baller or small spoon, carefully hollow out the core and seeds through the bottom. Cut a thin slice from the bottom of the pears as well so that theyll stand upright for serving. Place the pears in the pan and lower the heat to medium so that the liquid simmers gently. Cook, turning gently and basting every 3 minutes for even flavor and color, until the pears are tender when pierced with a thin knife, 12 to 18 minutes. Be careful not to overcook. Remove from the heat and allow them to cool for 10 minutes in the liquid. Transfer the pears to a platter and continue cooking the poaching liquid until it reduces to the consistency of maple syrup. To serve, make a small pool of syrup on each serving plate, set a pear on top and drizzle with a bit of extra syrup. Notes: The pears can be made ahead and refrigerated. Just bring them to room temperature before serving. You may need to warm the syrup to pouring consistency.

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holidaycookies

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Chai-Spiced Oatmeal Cookies

Makes about 2 dozen 1/2 cup (8 tablespoons) unsalted butter, softened 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1 teaspoon apple cider vinegar 1 large egg 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger Pinch of white pepper 1/2 teaspoon baking soda 3/4 cup all-purpose flour 1-1/2 cups rolled oats, quick cooking or old-fashioned Preheat the oven to 350F and line 2 baking sheets with parchment. Combine the butter, brown sugar, granulated sugar, vanilla, salt and vinegar in a large bowl and beat until smooth. Add the egg, cinnamon, cloves, cardamom, nutmeg, ginger and white pepper and beat until well combined. Add the baking soda and flour, beat until thoroughly mixed, then stir in oats. Drop the dough in 1-inch balls onto the prepared baking sheets, leaving about 2 inches between them. Bake the cookies for 12 minutes, turning the sheets and swapping racks (top to bottom) after 6 minutes. Remove the cookies from the oven and allow them to cool on the sheets.

Thumbprint Cookies
Makes 3-1/2 dozen 10 tablespoons butter (1 stick plus 2 tablespoons), softened 2/3 cup sugar 1 large egg 2 teaspoons vanilla 1/2 teaspoon freshly grated lemon zest (optional) 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup raspberry jam 1/4 cup apricot preserves Cream the butter and sugar together in a large bowl. Add the egg and vanilla and beat until well blended and smooth. In a separate bowl, whisk together the flour, baking powder and salt. Add to the butter mixture and stir until thoroughly combined. Refrigerate for 30 minutes. Preheat the oven to 350F and line 2 baking sheets with parchment. Form the dough into 1-inch balls, flatten slightly, and using your thumb, make a depression in the center to hold the jam. Arrange 2 inches apart on the prepared baking sheets and bake for 10 minutes. Remove from the oven and spoon 1/2 teaspoon of jam or preserves into the center of each cookie and return to the oven for 4 minutes longer or until golden. Transfer to a rack to cool.

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easy DIY gifts

When you need a quick, easy and inexpensive gift for neighbors, colleagues or Secret Santa, DIY is the way to go!
cookie mug If youre up for baking cookies, many people are delighted to receive them as a gift. Rather than deliver them on a plate or a tin, you can give your cookies in a decorated mug! Buy cello bags for the cookies and tie the top with a pretty ribbon. To decorate the mug, youll need glass paint, stencils and a foam paint dauber. Choose an inexpensive white ceramic mug at the dollar store, affix your stencils (the adhesive kind are easiest to use) and follow the paints instructions for air curing or oven baking. tea lovers gift set Anyone who loves tea will love this little set! Pair your favorite tea bags with a beaded spoon and a decorative mug for a thoughtful gift. To make the spoon, youll need glass beads and about 2 feet of jewelry wire (approximately 24 gauge), as well as round nose and chain nose pliers. Create a spiral on one end of the wire and place it near the neck of the spoon. Wrap various beads around the handle of the spoon and finish it with a spiral at the bottom. candy j ar Dont feel like baking? This is a quick and simple gift for anyone with a sweet tooth. Fill a mason jar with the recipients favorite candy and decorate with holiday elements like ribbon and ornaments from the dollar store for an inexpensive treat! You can even decorate the lid of the jar with scrap fabric, rubber stamps, fabric paint and fiberfill. Use the fabric paint to stamp an image on the fabric. Wrap the flat part of the mason jar lid with the fabric, stuffing it with the fiberfill. Hot glue the edges of the fabric underneath and trim any excess fabric. ZEST HOLIDAY 2012 | 35

sweet things are coming to

zest
see you in 2013!

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