- Full Title: Christmas with Paula Deen: Recipes and Stories from My Favorite Holiday
- Autor: Paula Deen
- Print Length: 224 pages
- Publisher: Simon & Schuster; First Edition edition
- Publication Date: October 30, 2007
- Language: English
- ISBN-10: 0743292863
- ISBN-13: 978-0743292863
- Download File Format | Size: epub | 3,96 Mb
and Tanya Wenman Steel
The authors will be donating a portion of their proceeds to several children’s and hunger- relief charities, including HALO, Helping
Autism through Learning and Outreach, and America’s Second
Harvest, the nation’s largest food bank, which feeds 9 million chil-
Ac know ledg ments
Foreword by Frank R. Greer, M.D.,
Professor of Pediatrics, University of Wisconsin
Chapter One: What to Feed Your Kids and Why
Scaling the Food Pyramid
✤ Daily Nutritional Guidelines
✤ Label Conscious
✤ A Word on Organics
Dishing with Kids
✤ The Benefi ts of Cooking with Kids
✤ House Rules: On Table Etiquette, Cooking, and Eating
✤ On Food Psychology:
Picky Eaters and the No-Thank-You Bite
Fast-Food Notions and Dining Out
Sniffing Out Food Allergies
✤ Creating a Kid- Friendly Kitchen
✤ Mea sur ing Basics
✤ Pantry and Refrigerator Must- Haves
✤ The Essential Equipment
✤ Nonstick Cookware
✤ A Heated Discussion on Freezing
✤ Safety First
A Few Words on Our Recipes
Chapter Two: Breakfast for Champions:
The Morning Meal
School Daze: The World Beyond Cereal
Rise to the Occasion: Breakfast Morning, Noon, and Night
Breakfast Bakeshop: Homemade and Wholesome
Chapter Three: On the Rise: Fearless Baking with Yeast
Chapter Four: Lunch (En)counter: Midday Meals for
School Days and Weekends
Hot Lunch for Weekends
Chapter Five: Snack Attacks: Homemade Munchies
Chapter Six: What’s for Dinner: Satisfying Suppers
and Fast Weekday Solutions
Homemade Fast Food: Dinner in 30 Minutes or Less
Double Plays: Two Meals from One Roast
One- Dish Dinners: Stews, Casseroles, and Souper Meals
Blue Plate Specials: Classic Dishes You and Your Kids Crave
Meat- Free Mains: Entrees Without Meat but with Plenty of Flavor
Sidekicks: Vegetables and More to Round Out a Meal
Chapter Seven: Quality Quenchers: Cold and Warm
Drinks for Thirsty Kids
Creative Coolers: Cold and Refreshing Quaffers
Hot Stuff: Warming and Wonderful
Chapter Eight: Divine Desserts: From Birthday Cake to
Special Occasion Cakes and Frostings
Old-fashioned Cakes and Baked Fruit Treats
Cool and Creamy: Cheesecake and More
Chapter Nine: From the Cookie Jar: Wholesome and
Chapter Ten: An Introduction to Food Sensitivities: Gluten-
Casein-Soy- Free Recipes
Chapter Eleven: First Foods: Great Recipes for Six to
Thirty- Six Months Old
Chapter Twelve: The Experts File
Nutrition Guides and Cookbooks
Websites and Newsletters
Kids Cooking Classes—Virtual and Actual
Farmer’s Market Sources
Mail- Order Foods
Food Sensitivity Information
Chapter Thirteen: The Last Course: Critics and More
Real Food for Healthy Kids Critics Panel
Seasonal Weekly Meal Planners
About the Authors
About the Publisher
ac know ledg ments
e would like to thank our agent, David Black, for being such a
Wbrilliant mentor and advocate; our hardworking and talented edi-
tor, Lyssa Keush, and her trusty right hand, May Chen; Harriet
Bell and Susan Friedland, who both added their vision and exper-
tise in the beginning of the project; and to the staff at Harper-
Collins, especially David Sweeney. Our thanks also to Registered Dietician Dana Lilienthal, who analyzed every recipe, as well as to Luanne Petrie, MSRD, CBE, who also gave us in-valuable input; Dr. Frank Greer, professor of pediatrics at the University of Wisconsin and chairman of the Committee on Nutrition of the American Academy of Pediatrics;
Tom Fishburne, who created the hilarious and quite accurate pyramid cartoon; and Da-
vid Wenman, Tanya’s dad, who drew all the other sweet and funny illustrations.
~ TANYA STEEL’S ACKNOWLEDGMENT ~
I would like to begin by thanking my book partner, Tracey Seaman, for her continual
creativity, hard work, and good nature. I’d like to thank all of the thousands of people I’ve worked with in the past two decades, especially my mentors, who include Felicia
Milewicz, Catherine Bigwood, Ila Stanger, Trish Hall, Bill Garry, Barbara Fairchild, and Jamie Pallot. I’d also like to thank my close friends for their support, love, and good humor. I’d like to praise my parents, Carol and David Wenman, for all of their constant love and support,
lose weight in , wood smokers, direct wines, chocolate cream, vegan desserts,
ut butters, seeds and seed oils to provide essential fatty acids and fat-soluble vitamins A, D, E and K. They can be consumed in smaller quantities where they help to maintain healthy cholesterol levels.
Saturated fats include butter, whole milk, cream and coconut oil. They are more stable when heated than other fats and should be consumed in moderation as they can increase the amount of cholesterol in the diet.
Trans fats include hard vegetable margarines and hydrogenated vegetable oils. The process of hardening oils to be solid at room temperature turns them from an unsaturated to a saturated fat. The structure of the fat created (trans) is harmful to the body increasing the LDL cholesterol.
By making and baking your own cakes and biscuits you can be aware of the fats in your diet – opting to include more polyunsaturated essential fatty acids, limiting saturated fats and avoiding trans fats altogether.
Sunflower, olive, canola, soya oil
Nut butters – peanut, cashew, almond, hazelnut
Sunflower oil is 100 percent vegetable fat and is suitable for vegans, vegetarians and those following a gluten-free, dairy-free diet. It works well in batter cakes or those made by the melted method as it is liquid at room temperature, which helps to keep the cake moist. Look for high-quality cold-pressed or organic sunflower oil.
Coconut oil is 100 percent saturated fat, but contains mid-length triglycerides that are thought to provide better health and nutritional benefits. Coconut oil contains no cholesterol and is a good choice for a non-dairy diet.
Made from churning cow’s cream, butter must contain a minimum of 80 percent fat. It is a saturated fat, but not a trans fat, therefore it is more stable when heated and can be metabolized in the body. I use unsalted butter in all my baking, which offers a fresh, creamier, distinctive flavour that is not salty. Salted butter will have a longer shelf life as salt is a preservative. Butter contains calcium as well as fat soluble vitamins.
VEGAN MARGARINE OR SPREAD
To be used successfully in baking, look for vegetable margarines that contain a minimum of 80 percent fat. Avoid spreads as they will affect your baking. Look specifically for a NON-TRANS fat, as these oils have to be hydrogenated in some way to be solid at room temperature.
Made by soaking grated coconut flesh in hot water. Coconut milk is rich in fibre, water-soluble B vitamins and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous for healthy metabolism and bones. Unlike cow’s milk, coconut milk does not contain lactose and can be used by those following a lactose-free or dairy-free diet.
An excellent source of protein, fibre and B vitamins as well as iron and potassium. Both crunchy and smooth, nut butters are sources of saturated and unsaturated fats. Made by crushing the roasted nuts to a paste. Be sure to choose the no added salt or sugar varieties.
A soft cheese made from cream and milk, usually with a stabilizer such as locust bean gum added. It is 34 percent fat, providing 342 calories per 100g (31/2oz) and 110mg cholesterol per 100g (31/2oz). At 34 percent fat versus the 80 percent fat of butter, cream cheese frostings can offer a good lower fat frosting.
Full-fat Greek yogurt contains just 9 percent fat and 116 calories per 100g (31/2oz). It should be live or bio – offering beneficial microflora and no added sugar. Lower or 0 percent fat yogurts will have less fat soluble vitamins, may have added sugar and will be less creamy and lack flavour.
This type of cream is 48 percent fat and can be boiled, whipped or frozen. Always be careful when whipping double cream – it can be overwhipped very easily, turning grainy and eventually splitting into butter and buttermilk. Extra thick double cream is recommended for spooning or serving as the cream has been homogenized (the fat globules have been evenly distributed).
This is a lighter version of double cream with a fat content of over 35 percent – the minimum amount necessary to allow it to stay firm once beaten or whipped. The fat globules encase the air and when whisked, provide the characteristic texture of whipped cream. Whipping cream whips well and can be used for pouring.
A single cream (20 percent fat) that’s been soured using an added culture (similar to that used in yogurt). It is not suitable for whipping so I use it to fill cakes or in frostings.
This is the liquid that remains after the butter has been separated from mil
ice cream mix, ice cream machine, cupcake icing, best weight loss supplements, vegan chocolate,
each wine note in the book includes a symbol indicating the category or certification the wine falls under (see above). And finally, because wine is best when it is part of a meal, I have split the wines into tasting categories by style, and asked a sommelier to give some food-matching tips at the start of each section. These guys are the experts, and I love listening to them talk about how to pick the right ingredients to set these wines alive. I hope you enjoy the results – and are inspired to try plenty of your own.
Artisan, handmade wines come in all styles and flavours.
Different countries, different regions, different producers will all have their own approach to labels. Some are hugely traditional, some innovative, some handed down from older generations, some just a personal reflection of the current winemaker’s personality. Yet all are handcrafted, authentic wines that perfectly fit the philosophy of drawing back the curtain between vineyard and wine glass, and respecting the environment at every step of the process.
As a rule, it’s the back label where you will find the most interesting information. Not all countries have the same regulations about exactly what information must be included. To date the regulations are less strict than for food, but there are plenty of producers lobbying for the change, and perhaps the natural wine movement will have an impact here, as they champion the fact that they are additive-free.
If a wine is certified organic or biodynamic, that information will appear via a logo from an official certification body (see here for the list of key certification groups). Other labels will point out if the wine is vegetarian or vegan-approved, again with the logo of the relevant certification body. Increasingly wine labels have a QR code, which will give further information when scanned by a phone – including serving suggestions, ideal temperature, even music playlists. Particularly prestigious wines have authentication codes to guard against fraud and counterfeits – you simply enter the code on the bottle into the producer’s website and receive a confirmation that the bottle you have is the real thing.
The back labels of wine bottles contain mandatory and optional information.
Defining what organic means in winemaking is deceptively easy. Just as with organic farming of fruits and vegetables, its proponents look after their vineyard without the use of man-made chemicals. In other words, organic wines are made from grapes grown without artificial fertilizers, weedkillers, fungicides or pesticides. That doesn’t mean they aren’t allowed any help against the weather – organically farmed grapes can use copper, sulphur dioxide (SO2) and vine treatments made from vegetable and mineral extracts.
In the winery, producers must stay away from many of the 50-or-so additives that are available in more conventional systems of production, unless they are derived from raw materials of agricultural origin that should be in organic form wherever available. The limited selection of additives allowed must also not modify the essential nature of the wine.
The final wines must contain lower levels of sulphites – a common food preservative that prevents wine from spoiling after fermentation – than conventional wines (although exact levels differ depending on the region of production, see here, as do the allowable list of products in vineyard and cellar). However, organic regulations in the EU do allow certain processes such as heat treatments, filtration and reverse osmosis because ‘at present no alternative techniques are available to replace them’, but it is made clear ‘their use should be restricted’.
Organic wines are made from grapes grown without chemical fertilizers or weedkillers.
Clos des Vignes du Maynes is one of the organic pioneers in France.
ORGANIC AROUND THE WORLD
The modern push towards organic viticulture dates back to the 1950s, going hand in hand with the rise of big-business farming, which promoted high yields helped along by synthetic fertilizers and chemical or synthetic disease protection. Although the first applications of nitrogen to plant roots in the form of ammonia date back to the 1840s, the real movement towards quantity over quality had its roots in the widespread food and labour shortages after World War II, but this essential push towards mechanization and mass agriculture soon became part of a global agro-chemical industry, which continues to make vast profits from farmers’ reliance on these products.
There were always pockets of resistance to this, which slowly but surely became more organized. The first national organic body, the Association Française pour l’Agriculture Biologique, was created in 1962, and Julien Guillot of Domaine des Vignes du Maynes is the son of the winemaker who was behind the lobbying for this (see
pork bun, low acid coffee, pork belly, paleo, whole chicken,
19. Pickled Squash
320. Roasted Acorn Squash
321. Squash Cookies
322. Super Squash
323. The Best Panna Cotta You Will Ever Have
Chapter 45: Vermont
324. Butternut Pound Cake
325. Carols Vermont Chili
326. Corn Fritters with Maple Syrup
327. Old Fashion Molasses Bread
328. Peanut Butter Apple Crisp
329. Simple Maple Syrup
330. Vermont Style Grilled Cheese
Chapter 46: Virginia
331. Aunt Berts Fruitcake Cookies
332. Bourbon Whipped Cream
333. Creole Chicken I
334. Gingerbread Cookies I
335. Grilled Jerk Pork Tenderloin
336. My Moms Apple Sauce Cake
337. Virginia Whiskey Cake
Chapter 47: Washington
338. Applesauce Raisin Cake
339. Easy Swedish Apple Pie
340. Fair Scones
341. Grandmom Andersons Crab Cakes
342. Jalapeno Poppers of Champions
343. Roasted New Potato Salad With Olives
344. Warm Apple Pocket
Chapter 48: West Virginia
345. Apple Butter Pumpkin Pie
346. Apple Butter VI
347. Brigids Blackberry Pie
348. Delicious Apple Sauce
349. Pan Fried Whole Trout
350. Spicy Almond Chicken
351. Spinach Salad with Peaches and Pecans
Chapter 49: Wisconsin
352. Booyah Chicken
353. German Lentil Soup
354. Grilled Brie and Pear Sandwich
355. Lemon Horseradish New Potatoes
356. Slow Cooker Belgian Chicken Booyah
357. Wisconsin Brat Beer Cheese Dip
358. Wisconsin FiveCheese Bake
Chapter 50: Wyoming
359. BBQ RibEye You Wont Believe It
360. Beef Bean and Barley Stew
361. Bills Smoked BBQ Baby Back Ribs
362. Cookson Stew
363. Mesquite Smoked Jerky
364. Raspberry Bars
365. Wyoming Beef Jerky Dip
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The culinary scene in the United States has never been passive. In my 25 years of experience in cooking and writing, it’s always been dynamic and active. Nowadays, the American food culture has become more interesting and livelier. We enthusiastically read food magazines, cookbooks, and cooking columns. We buy the fresher, tasty, and more varied food items in supermarkets. We buy local produce from farmers’ markets is an exciting change that has become widespread now. Lastly, we always go for the best ingredients available, such as free-range chickens, stone-ground flours and meals, fragrant fresh herbs, and extra virgin olive oils.
For this American cookbook series, I explored the food cultures in Asia, the Caribbean, Europe, Latin America, and North Africa. I had much interest in the so-called exotic cuisines that were quickly becoming popular. Americans were searching outside the country for inspiration and sustenance, and this curiosity was really something worth supporting. It was an awesome experience traveling the world, sampling new dishes and picking up ideas, and then trying out all I had gathered back home right in my own kitchen. Soon after I was done writing the American cookbook series, I looked inward with a newfound passion for local American foods. I felt a spark burning while I was starting my book tour in the Pacific Northwest. Maybe the colorful Pacific oysters in the Pike Place Market in Seattle had to do with it. Or perhaps, it was the season’s first Copper River salmon, grilled to perfection and paired with an Oregon Pinot Noir that’s flowery and fruity. Or it could be my first time to sample caramelized Kasu cod at Seattle’s Dahlia Lounge. I can’t tell for sure. All I knew was that I had to begin writing the U.S Cookbook. You are handling the book “Tasting the United States” – Take a Tasty Tour of America, With 365 Best U.S Recipes from All 50 States!
Excited as I was to go back home, my desire for traveling to find more ideas grew stronger. I wished to have more trips so that I could taste the food offerings in every place’s fine-dining restaurants, diners, inns, and luncheonettes. I wished to see for myself the harvest of grains, fish, veggies, and fruits, as well as to join the celebration of these harvests at county fairs and local festivals. In the process, I wished to find remarkable home-cooked food and meet some talented yet unknown home cooks. Throughout the next three years, my research adventures took me from Maine to the Florida Panhandle, from Chesapeake Bay crab cakes to crab Louis on San Francisco’s Fisherman’s Wharf where I had a buffalo dish in South Dakota, and wild boar in Texas hill country. I fished the icy Gulf of Alaska and visited the pineapple groves in Hawaii, looking for the oldest and newest, most authentic, boldest, and of course, the best American dishes.
You also see more different types of American recipes such as:
white chocolate cake, how to make homemade pancakes, oatmeal raisin cookies, pillsbury recipes, italian menu,
This is a clumping cactus with small, peanut-sized bodies that can group up to thirty at a time. When they all flower simultaneously it becomes quite an amazing sight – a flurry of bright pink and red or yellow flowers. Various named varieties are available.
The peanut cactus is an easy-to-grow plant that is suited to hanging baskets as well as pots. It enjoys full to moderate sunshine and in many places can even be left outside all the year, as it is resilient to temperatures as low as -8°C/18.5°F.
Water once a week throughout the summer months and then stop watering completely during the cooler winter months, as it can be prone to root rot during this time.
It is a very easy plant to propagate. When one peanut offsets, this can be removed and placed on a dry bed of compost until it starts to root.
A large, globular cactus that will form clumps with each head growing up to 18 cm/7 in diameter, elephant’s tooth is one of the larger cacti you could chose to have as a house plant. The very sharp radial spines grow to the curvature of the cactus’s tubercles, some of which are fluffy with woolly white hair.
Appreciating full sunshine at all times, this cactus will make healthy and robust growth on a sunny windowsill. Even with copious direct sunshine, however, this is a very difficult plant to bring into flower in the home. If you are lucky enough to have success, the flowers are large, pink and very showy.
Coryphantha needs minimal watering. During the summer months once a week will suffice, but during the winter you should refrain from watering at all.
One thing to be aware of is the sticky sap that is secreted from the nectary glands. This should be removed straight away, as it will develop a sooty black mould, which can prove really unsightly.
An ornamental trailing cactus that comes into its own when potted in a hanging basket or left to meander off a shelf, there really is nothing else quite like the fishbone cactus. It is an epiphytic plant, and grows hanging from trees in its natural conditions. Pot the fishbone cactus in a gritty, free-draining mixture. Unlike most cacti it will thrive with summer humidity and can be grown in semi shade or full sun. Extra sun in the early spring will promote flowering.
Throughout the summer months make sure that the potting mixture is kept just damp at all times, but do not allow the pot to sit in a tray of water as this can easily bring on root rot. Through the winter months, do not allow the temperature to drop too much and keep watering to a minimum.
The fishbone cactus enjoys a small pot and should be repotted only when it has completely outgrown its current container. The pale pink, short-lived flowers will only appear on mature and root-bound plants.
In its natural habitat the candelabra tree becomes a tall-standing specimen with a rounded crown that makes it look almost like a hot air balloon. With its spines running along the edges of branches and flowers running uniformly along the top of most segments this plant holds a position of beauty within the cactus world. It is easy to grow and will provide a welcome addition to any succulent and cacti garden. ‘Ingens’ means ‘huge’, and in the right conditions this plant is one of the larger cacti, mainly witnessed in arid landscapes of California. However, it can be grown successfully in pots in the home, where it assumes more of a branching candelabra shape. When potting, make sure that the soil is completely dry to avoid root damage. It is a fast-growing plant and may soon outgrow even the largest pots. It is very easy to propagate by pruning off a limb and allowing the end to dry out for a few days before placing it in a sandy soil.
Crown of Thorns
A dense, shrub-like plant that can grow up to 1 m/3 ft tall, this is a cactus that at first does not really appear to look like one, until you see the threat of the short, sharp spines that line the stems. Clusters of small, oval green leaves are carried on the stems, and the lower ones tend to drop after a few months, leaving the base of the stems bare. Bright red flowers are freely carried in spring and summer.
The crown of thorns likes plenty of light, but should be shaded from strong, direct, midday summer sun. Do not be shy about direct sunlight in the winter months, however.
In the summer months,
Vegan butter. Non-dairy and non-hydrogenated, this butter substitute is made from a blend of vegetable oils. I recommend Earth Balance Vegan Buttery Sticks, which are made with a blend of palm fruit, canola, soybean, flax, and olive oils and soy protein.
Vegan butter spread. I use Earth Balance brand, a non-hydrogenated spread that is made from a proprietary blend of vegetable oils and is formulated to be slightly lighter and more spreadable than vegan butter sticks.
Vegan cream cheese. When I use vegan cream cheese, I use Tofutti Better Than Cream Cheese, which tastes very close to dairy cream cheese, but with less of a tang. Make sure that whatever kind you choose is free of hydrogenated oils.
Vegan shortening. Look for a non-hydrogenated vegetable shortening such as Earth Balance or Spectrum brand, which are made from 100 percent palm oil.
THE WELL-EQUIPPED DIVA
Here’s a list of the kitchen equipment that will make your vegan baking and cooking experiences successful and that much easier.
Baking pans. You’ll need the following sizes: 8- and 9-inch square pans; 9-by-13-inch pan; 9-inch deep-dish pie pan; 9-by-5-inch and 8-by-4-inch loaf pans; and 9½-inch springform pan.
Baking sheets. You should have three or four heavy-gauge stainless steel* baking sheets, also known as half sheet pans, in your collection. Each measures 17½ by 11½ inches.
Bread machine. This optional piece of equipment takes the hassle out of bread making. So much so, in fact, you may never buy bread again. You’ll need a bread machine to make Nanda’s Cinnamon Buns.
Cookie scoops. I love to use these small scoops to portion out perfect mounds of cookie dough. My favorite size for cookies is a 1½-ounce scoop, though you may want to have a few sizes on hand.
Digital kitchen scale. This is one of the most important tools to ensure your baking success, as measuring ingredients by weight is much more accurate than measuring by volume. You’ll notice that in each of my recipes I offer alternative metric measurements in weight only, not volume.
Food processor. I use my food processor all the time for a variety of tasks, including chopping nuts, pureeing soups, making pie dough, and blending batters.
Heavy-duty electric stand mixer with paddle and whisk attachments. Once you start using an electric stand mixer, you’ll wonder how you ever got along without one. I recommend the KitchenAid brand mixer, which will last forever.
Measuring cups and spoons. Have a set of good-quality graduated dry measuring cups on hand, as well as a set of measuring spoons.
Microplane zester. I use this fantastic tool for a variety of tasks in the kitchen, including removing zest from citrus fruits, finely grating vegan chocolate, and shaving nuts.
Mixing bowls. Have stainless steel bowls in a variety of sizes on hand.
Muffins pans. A standard 12-cup muffin pan is used for making all the muffin recipes in this book.
Oven thermometer. An accurate oven thermometer is essential to ensure that your baked goods will not be overcooked or undercooked. As oven thermostats are often inaccurate, I recommend using an oven thermometer every time you bake.
Pastry blender. This simple little tool is indispensable for cutting vegan butter and shortening into flour to make scones, biscuits, and pie dough.
Pastry brushes. You will need a good-quality 1½-inch pastry brush (either with bristles or silicone) for oiling pans and brushing dough.
Pastry cutters. It’s helpful to have a set of nested round pastry cutters in graduated sizes for cutting biscuits and rolled cookies.
Rolling pin. You’ll need a good wooden rolling pin for rolling out pie and cookie doughs. My preference is for the simple dowel-style pin, but you may prefer the heavier ball-bearing rolling pins with handles.
Rubber spatulas. These are essential for folding ingredients together and scraping the last bits of batter and dough out of bowls. Have a few small and large ones on hand.
Sieve. A fine-mesh sieve can be used to sift dry ingredients and is indispensable for straining sauces and fillings.
Silicone baking mats or parchment paper. You will need either a few silicone baking mats or a supply of parchment paper for lining baking sheets to prevent cookies and other baked goods from sticking.
Small and large metal offset spatulas. These tools are great for spreading out batters and frosting cakes and cupcakes.
Small electric spice or coffee grinder. A small electric grinder is useful for grinding flax seeds and spices.
Stainless steel dough scraper. This rectangular metal device has a wooden handle on one edge and is used for cutting and portioning yeast doughs, transferring chopped nuts and other ingredients, and cleaning off countertops and cutting boards.
Timer. A reliable timer is crucial for baking. Get a digital one that you can hang around your neck so that you’re not chained to the kitchen!