Appetizers

Sichuan-Style Wontons in Red Oil

Notes The wontons can be frozen for up to a month. Spread out the uncooked wontons on a plate, freeze until firm, and then transfer them to a freezer bag. When ready to serve, put the frozen wontons into a saucepan of cold water and bring to a boil over medium-high heat. When the wontons float to the surface, add ...

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Christmas Cake Pops

In a food processor, pulse the candy canes until very finely chopped. Add the pound cake and pulse until it is a fine crumble. Add the butter and the sugar and pulse until almost smooth. Transfer the mixture to a large bowl. Line a rimmed baking sheet with parchment paper. Scoop a generous tablespoonful of cake and, using your hands, ...

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Deep-Fried Wontons

Notes 1. Barbeque pork from page 394 of “CHINA: THE COOKBOOK.” 2. The wontons can be frozen for up to a month. Spread out the uncooked wontons on a plate, freeze until firm, and then transfer them to a freezer bag. When ready to serve, place the frozen wontons into a saucepan of cold water and bring to a boil over ...

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Double-Lemon Scones


Preheat the oven to 375°. Line a large baking sheet with parchment paper. In a food 
processor, pulse the 2 1/4 cups of flour with the granulated sugar, baking powder, lemon zest, salt and 2 teaspoons of the poppy seeds. Add the 
butter and pulse until it resembles coarse meal. Add the 
1 cup of heavy cream and pulse until ...

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Easy Eggnog Ice Cream

In a medium bowl, using a handheld mixer, beat the whipped cream until stiff peaks form. In a large bowl, whisk the eggnog with the sweetened condensed milk, cinnamon, and vanilla extract.  Fold in the whipped cream in three batches.  Pour into a 9-by-3-inch metal loaf pan and freeze until firm, about 8 hours. Serve garnished with candy canes. Let’s ...

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Eggnog Whipped Cream

[unable to retrieve full-text content] This recipe, made with store-bought eggnog, is a festive spin on the typical whipped cream. It’s perfect for topping pies, pancakes, ice cream, hot chocolate or even eating by the spoonful. Slideshow: More Easy Eggnog Recipes Food & Wine: Recipes

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How to Make Salmon Gravlax

1 Remove any pin bones from the salmon: Place the salmon flesh side up on a cutting board. With your fingertips, feel along the flesh to see if there are any fine pin bones. Use tweezers, a strawberry huller, or another pincher to gently pull them out. 2 Mix the curing mixture: In a bowl, combine the salt, brown and granulated ...

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Cheddar-and-Green Chile Shortbread

In a medium bowl, using a hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the yogurt until well combined, then beat in the curry leaves, serrano, cilantro and kosher salt. Using a wooden spoon, fold in the flour and cheese until the dough just comes together. Turn the dough ...

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White Gunpowder

This dried chutney, sometimes called pudi, is our new favorite condiment. At Tiffin Asha in Portland, Oregon, chef Elizabeth Golay serves a trio of black, white and red “gunpowders” that range from mild to face-numbingly hot. This white one is extra toasty with a touch of heat: Mix it with sesame oil and use as a dip for bread or, ...

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Mini Salmon Quiches

Print Photography Credit: Sally Vargas These little quiches are perfect for a party, either as a part of a big spread or to take to a potluck at a friend’s house. They’d also be a welcome addition to any brunch menu. They also couldn’t be easier. Use store-bought puff pastry for the crust, and smoked salmon, cream cheese, and scallions in ...

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