A New York City Guide for the Holidays
Ruth Reichl's Favorite Holiday Cookbooks, Stores and Recipes
Tuesday, December 13, 2005
RUTH REICHL’S FAVORITE HOLIDAY COOKBOOKS
Feasts for All Seasons, Roy Andreis de Groot. Out of print, I believe, but really makes you want to cook Marion Cunningham’s Breakfast Book. The yeast-raised waffles are indispensable for the holidays. The Supper of the Lamb, Robert Farrar Capon. Great not only for recipes (including lots of Christmas breads), but also for its down-to-earth spirituality. Charcuterie, Michael Ruhlman and Brian Polcyn. If you’re ever going to make your own salami, I’d say the holidays were the time. The Cooking of Southwest France, Paula Wolfert. A book on rustic food, recently reissued and just right for winter. The Cook’s Book, Jill Norman. The book I most hope someone will give me as a Christmas present. Luchow’s Cookbook, which I always look at at this time of year, just to remind me of my own childhood
163 West 10th Street
& raquo; Li-Lac Chocolates
40 Eighth Avenue (corner of Jane St.)
Grand Central Terminal Market Hall, 43rd St and Lexington
94-15 Jamaica Ave, between 94th and 95th Streets
25 East 61st Street
191 Fifth Avenue Brooklyn
Mondel Homemade Chocolates
2913 Broadway (between 114th & 115th Streets)
Elk Candy Co.
240 East 86th Street
» Jacques Torres Chocolate
66 Water Street (Between the Brooklyn & Manhattan Bridges) Brooklyn Phone: 718-875-9772
» Jacques Torres Chocolate Haven
350 Hudson at King Street
(1 block South of Houston)
William Greenberg Jr. Desserts Inc
1100 Madison Avenue (between 82nd & 83rd Streets)
2156 Broadway (at 76th Street)
RUTH REICHL’S FAVORITE HOLIDAY RECIPES
» Cream Cheese Hanukkah Stars from Epicurious
2 sticks (1/2 pound) unsalted butter, softened
8 ounces cream cheese
1 cup sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour, plus more for rolling
1 large egg
1 tablespoon milk
Colored sanding sugar
In electric mixer, beat butter, cream cheese, and sugar at high speed until fluffy, about 5 minutes. Add egg yolks, vanilla, and salt and beat at medium speed until blended. Add flour and mix at low speed until just combined. Divide dough into thirds, form into 3 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days.
v Arrange racks in upper and lower thirds of oven and preheat to 375°F. Line 2 heavy large baking sheets with parchment paper. Beat together whole egg and milk to create egg glaze.
Remove 1 dough disk from refrigerator. On well floured work surface, roll out dough to 1/8- to 1/16-inch thickness, dusting with more flour as necessary. Using 3- to 4-inch star cookie cutters, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Brush lightly with egg wash and sprinkle with sanding sugar.
v Bake cookies until golden and somewhat firm to touch, about 10 minutes. Cool on pans 2 minutes, then transfer to racks and cool completely. Repeat with remaining dough.
Makes about 4 dozen cookies.
Developed by Tracey Seaman
» Blue Ribbon Gingerbread from Marion Cunningham’s Lost Recipes
Preheat the oven to 350 degrees. Grease and lightly flour an 8-inch square pan.
Sift the flour, cinnamon, ginger, and cloves together onto a piece of waxed paper.
Put the butter in a large mixing bowl and beat until it is smooth and creamy.
Add the sugar and molasses (and honey, if you wish), and continue beating until well blended. Mix the baking soda and boiling water and pour into the butter-sugar mixture, beating well. Add the flour mixture and continue to beat until the batter is smooth, then beat in the eggs.
Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick or broom straw inserted in the center o the cake comes out clean. Remove from oven and let cool in the pan for 5 minutes, then turn out onto a rack. Serve war. (Some like this gingerbread cool, so try it both ways.)
» Gramercy Tavern Gingerbread from Epicurious
» Go to the show page to listen to an interview with Ruth Reichl