AN AMERICAN COUNTRY CHRISTMAS
Serves 8 to 10
Braided Sweet Potato Bread
Spiced Carrot and Orange Soup
Creole Green Salad
Leek and Corn Stuffed Peppers
Wild Rice Pilaf with Apples and Pecans
Sauteed Red Cabbage
Cocoa Mock Mince
Pie
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BRAIDED SWEET POTATO BREAD
Makes 2 loaves
A delightful, russet-colored bread with a gentle hint of thyme.
1 package active dry yeast
1/4 cup lukewarm water
1/4 cup safflower oil
1 teaspoon dried thyme
1 ½ cups cooked, well-mashed sweet potato
3 tablespoons honey (or honey substitute, e.g. maple syrup)
1 cup soymilk
3 cups whole wheat flour
1 cup unbleached white flour
1/2 cup cornmeal
1 ½ teaspoons salt
soymilk to brush tops of leaves
Combine the yeast and the Water in a medium-sized mixing bowl and let stand for 10
minutes, or until dissolved. Stir in the oil and thyme, then the mashed sweet potato, honey,
and soymilk. Stir gently until the mixture is smooth.
In another bowl, combine the flours, cornmeal, and salt. Make a well in the center and pour in the wet mixture. Work together, using a spoon at first, then hands, until thoroughly combined into a dough. Turn out onto a floured board and knead for 8 to 10 minutes, adding additional flour until the dough loses its stickiness. Place in a clean bowl and cover with a tea towel. Let rise in a warm place for 1 and ½ hours, or until doubled in bulk.
Punch the dough down and turn back out onto the board. Divide into six equal pieces. With
hands, roll each piece into a long coil, about 1 inch in diameter. To make each loaf, braid
three coils and pinch the ends together. Place the leaves on a floured baking sheet, cover
with the tea towel, and let rise until doubled in bulk, about 1 hour. Brush the tops of the
leaves with soymilk. Bake in a preheated 350 degree oven for 40 to 50 minutes, or until the
tops are golden and the leaves feel hollow when tapped.
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SPICED CARROT AND ORANGE SOUP
Makes 8 to 10 servings
A warming soup with the cheering color of carrots and the zesty flavor of citrus.
2 pounds carrots, thinly sliced
2 tablespoons unrefined peanut oil or other fragrant nut oil
2 cups chopped onions
2 large celery stalks, diced
4 cups water
1 ½ cups fresh orange juice
1/4 cup dry white wine
1 teaspoon each: ground cumin, coriander, ginger
½ teaspoon ground nutmeg
1 cup soymilk, or as needed
salt and freshly ground pepper to taste
3 tablespoons minced fresh parsley
3 tablespoons finely minced scallion
Reserve and set aside about ½ pound of the carrots.
Heat the oil in a large soup pot. Add the onions and celery and sautee over moderate heat,
stirring frequently, until golden. Add the carrots (except for the reserved batch), water,
juice, wine, and spices. Bring to a boil, then cover and simmer over moderate heat until the
vegetables are quite tender, about 30 minutes. Transfer in batches to the container of a food
processor or blender and puree until quite smooth.
Return to low heat and stir in enough soymilk to give the soup a medium-thick consistency.
Season to taste with salt and pepper. Let the soup stand off the heat for several hours before
serving.
Just before serving, steam the reserved carrots until crisp-tender and stir into the soup along
with the parsley and scallion. Taste to correct consistency and seasonings before serving.
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CREOLE GREEN SALAD
Makes 8 to 10 servings
2 cups stemmed, torn spinach leaves
2 cups watercress leaves
2 cups torn chicory leaves
2 cups endive leaves (if large, cut in half)
1 small onion, minced, or 3 bunches scallions, minced
1 large celery stalk, finely diced
1 pint cherry tomatoes, hulled and halved
French Dressing (recipe follows), as needed
Combine the greens, onion or scallions, celery, and tomatoes in a large salad bowl. Toss
together. Add enough dressing to lightly coat and toss again; or pass the dressing around
separately so that guests may dress their own salad.
French Dressing
FRENCH DRESSTNG
Makes about 1 cup
1/4 cup light olive oil
1/4 cup safflower oil
2 tablespoons wine vinegar
2 tablespoons tomato juice
1 tablespoon plus 1 teaspoon mayonnaise substitute
2 teaspoons honey (or honey substitute, e.g. maple syrup)
1 teaspoon paprika
freshly ground pepper to taste
1 to 2 cloves garlic, split lengthwise
Make the dressing at least an hour before it is needed. It can also be made several days
ahead of time, as it keeps well under refrigeration.
Combine all the ingredients in a small mixing bowl and whisk together until smoothly
combined. Use garlic according to how garlicky you like dressings--two cloves steeped in the
dressing for a day or more will produce a fairly pungent garlic flavor. Transfer to a covered
container or cruet and refrigerate until needed.
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LEEK AND CORN STUFFED PEPPERS
Makes 8 to 10 servings
Fresh southern corn is widely sold this time of year, and it is usually guite good. Use it if you
can, leaving frozen corn only as a last resort. This dish makes an attractive centerpiece for
this dinner, encircling the wild rice pilaf that follows.
10 medium green or red bell peppers, or a combination
2 tablespoons olive oil
4 large leeks, white and palest green parts only, chopped and well rinsed
2 tablespoons minced shallot
2 cloves garlic, minced
4 cups cooked corn kernels, preferably fresh
1/4 cup fine bread crumbs
1/4 cup minced fresh parsley
1 teaspoon dried summer savory
1 teaspoon ground coriander
salt and freshly ground pepper to taste
wheat germ for topping
paprika for topping
Preheat the oven to 350 degrees.
Carefully cut away the top stems of the peppers and remove the seeds. Cut a very thin slice from the bottoms so that the peppers can stand. Arrange, standing snugly against one another for support, in one or two very deep casserole dishes or a roasting pan.
Heat the oil with two tablespoons of water in a large skillet. Add the leeks, shallots, and garlic. Sautee over medium heat, covered, lifting the lid to stir occasionally, until the leeks are tender. Stir in the remaining ingredients except the toppings. Cook, stirring, another 5 minutes.
Distribute the stuffing among the peppers. Top each with a sprinkling of wheat germ,
followed by a dusting of paprika. Cover the casserole or roasting pan and bake for 40 to 50
minutes, or until the peppers are tender but still firm enough to stand. Arrange in a circle on
a large platter surrounding the pilaf, following. Serve at once.
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WILD RICE PILAF WITH APPLES AND PECANS
Makes 8 to 10 servings
Wild rice, apples, and pecans just seem to belong together. The texture will invigorate your
palate.
3 3/4 cups water
2/3 cup wild rice, rinsed
2/3 cup long-grain brown rice, rinsed
1 teaspoon seasoned salt
2 tablespoons margarine
1 cup chopped red onion
1/2 cup finely diced celery
2 medium tart apples, such as Granny Smith, peeled, cored, and diced
1/3 cup orange juice (from 1 large orange)
2 scallions, green parts only, thinly sliced
1/4 cup currants
dash each: cinnamon, nutmeg
freshly ground pepper to taste
2 tablespoons minced fresh parsley
½ cup chopped pecans
Bring the water to a boil in a heacy saucepan. Stir in the wild and brown rice and the
seasoned salt, return to a boil, then lower the heat and simmer, covered, until the water is
absorbed, about 40 minutes.
Heat the margarine in a very large skillet. Add the onion and celery and sauti, until the onion is golden. Add the apple and sauti· another 5 minutes. Stir in the cooked rice mixture along with the juice, scallions, currants, and spices. Season to taste with pepper.
Sautee over low heat, stirring frequently, another 5 minutes. This may be done somewhat
ahead of time to this point, then left covered off the heat until needed. Just before serving,
heat through, adding a bit more liquid if the mixture needs it, then stir in the parsley and
pecans. Mound in the center of a large serving platter and surround with the stuffed
peppers, above.
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SAUTEED RED CABBAGE
Makes 8 to 10 servings
2 tablespoons safflower oil
1 large red onion, quartered and sliced
6 cups thinly shredded red cabbage
1/4 cup dry red wine
3 to 4 tablespoons cider vinegar or red wine vinegar, to taste
3 tablespoons honey (or honey replacement, e.g. honey)
3 tablespoons poppy seeds
salt and freshly ground pepper to taste
Heat the oil in a large skillet or 3-quart saucepan. Add the onion and saute until golden. Add
the cabbage, wine, and vinegar. Cover and saute until crisp-tender, about 12 minutes, lifting
the lid to stir occasionally. Stir in the honey and poppy seeds and saute over very low heat,
stirring occasionally, another 8 to 10 minutes. Season to taste with salt and pepper, then
transter to a serving container to serve.
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COCOA MOCK MINCE PIE
Makes 1 9-inch pie
Mince pies are a long-standing Christmas tradition, but of course the standard versions use
mincemeat or suet. If none of your guests have offered to bring additional desserts, you
might want to double this recipe.
½ cup water
1/4 cup dry, unsweetened cocoa
1 teaspoon instant coffee
1/4 cup light brown sugar
2 tablespoons molasses
½ cup currents
½ cup golden raisins
2 medium Granny Smith apples, peeled, cored, and finely chopped
4/3 cup fine fresh bread crumbs
1/4 cup finely chopped walnuts or pecans
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon allspice
1/4 teaspoon each: ground ginger and nutmeg
1 recipe basic pastry crust
Topping
1 tablespoon margarine
1/4 cup fine fresh bread crumbs
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
Preheat the oven to 350 degrees.
Combine the first 5 ingredients in a large saucepan. Bring to a simmer and stir until
smoothly dissolved and combined. Add the currants, raisins, and apples and simmer over
low heat, covered, for 10 minutes. Remove from the heat.
In a mixing bowl, combine the bread crumbs, nuts, vanilla, and spices. Pour in the mixture
from the saucepan and stir until thoroughly combined. Pour into the pastry crust.
Melt the margarine in the same saucepan used previously. Remove from the heat and stir in
the bread crumbs, sugar, and
cinnamon. Sprinkle over the top of the pie. Bake for 35 minutes, or until the crust is golden.
Let cool and serve just warm or at room temperature.