Top | Newsletter 2013

Culinate Newsletter December 12

(mailing, James Berry)

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 h1. Dear readers,

 Who doesn't love a gift of food? This week, a friend brought me a tiny fruitcake, and I'm savoring the anticipation of eating it. It's hidden away at the back of the fridge, where it will stay until I can't stand it anymore. 

 Many of you preservers out there have a pantry lined with ready-to-go gifts to pass along this month. But for those of us who need a little last-minute inspiration, here are a few great things to cook and create this weekend. 

 Ricciarelli: These gluten-free cookies from Siena have a sweet, snowy appearance.
 Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios: Deborah Madison's recipe is delicious as is — or adaptable.
 Crunchy Granola: Breakfast bliss.
 Preserved Lemons: For the person who prefers less-sweet food.
 Dried-Fruit Compote: A jar of this simple-to-make-but-elegant concoction would delight almost anyone.
 Raisin-Pumpernickel Bread with a Secret: Crescent Dragonwagon's bread has a sweet surprise ingredient. 

 Happy making!
 Kim Carlson
 Editorial Director

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story1id: 484467
story1text: "An impassioned cook who believes food is a lens to look at the world, she was destined to be writer and a teacher."  
story2id: 496451
story2text: "Joan Cirillo finds that the Short Stack Editions and the 'Canal House Cooking' books both make great gifts."

recipe1id: 503885
recipe1text: "From Tammy Donroe Inman's new book 'Wintersweet,' comes this homey, comforting dessert, enlivened with fruit." 
recipe2id: 375789
recipe2text: "Simple but scrumptious, this recipe comes from 'An Apple Harvest,' by Frank Browning and Sharon Silva."

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