Synopses & Reviews
Synopsis
Holidays are a time for family and friends to gather for mouthwatering meals, but catering to every guest's dietary requirements can be a challenge. The menus in The Healthy Hedonist Holidays will entice every guest -- vegetarian, semi-vegetarian, carnivores, omnivores who can't eat dairy, and people who just love good food -- with delicious, satisfying "flexitarian" meals.
Featuring fresh seasonal ingredients, whole grains, natural sugars, and creative seasonings, these flavorful feasts will leave guests feeling satisfied -- without the guilt that usually accompanies holiday indulgence. Each menu offers both a vegetarian and fish or poultry main course, and a range of side dishes, appetizers, and desserts that can be used in any combination to accommodate individual tastes.
Myra Kornfeld's recipes honor America's diverse cultural and ethnic heritage. Even if you're not of Chinese descent, sit down to Sesame Noodles with Wilted Nappa Cabbage and Crispy Five-Spice Tofu with Black Bean Sauce. The traditional flavors of Thanksgiving take on a southwestern flair with a maple sugar-brined turkey accompanied by Mole Gravy with Dried Plums and Ancho Chiles. The Feast of Eid al Fitr explores the flavors of Turkey and Morocco with Chicken Breasts Stuffed with Onions, Cinnamon, Almonds, and Cherries, and Semolina Walnut Cake with Macerated Oranges. A Passover dinner offers herb-flecked matzo balls in a vibrant green spinach soup and a fish terrine studded with asparagus. Christmas dinner turns to the shores of Italy for inspiration with Flounder Roll-ups with Pistachio Pesto and Squash-Portobello Lasagna.
With sections on ingredients, techniques, and a cooking plan for each menu, The Healthy Hedonist Holidays is a book to use, to give, and to savor, over and over again.
About the Author
Myra Kornfeld is the author of The Voluptuous Vegan. She writes regularly for Vegetarian Times and has contributed recipes and articles to Natural Health and Organic Style. A veteran restaurant chef and private cook, she is an instructor at the Natural Gourmet Cookery School in New York City as well as at Sur La Table.
Table of Contents
Contents
INTRODUCTION 1
Stocks 4
Ingredients 7
Equipment 9
Basic Techniques 10
RAMADAN 13
THANKSGIVING 29
CHANUKAH 53
CHRISTMASEVE 71
CHRISTMAS DAY 91
KWANZAA 107
NEW YEAR'S EVE 121
NEW YEAR'S DAY 137
CHINESE NEW YEAR 151
VALENTINE'S DAY 165
ST. PATRICK'S DAY 179
PASSOVER 191
EASTER 207
CINCO DE MAYO 223
FOURTH OF JULY 237
Resources 251
Glossary of Ingredients 257
Equivalency Tables 259
Index 261 Copyright © 2007 by Myra Kornfeld