{Creamy butternut squash soup with gruyère fricos}

Whether the night before Christmas is an intimate “calm before the storm” gathering or it’s a big night of celebration, start with a favorite seasonal soup, butternut squash.

It’s hard to believe that this rock-hard vegetable turns into something so silky and velvety. Before puréeing the soup, test three or four cubes of squash to be sure they’re tender. They should be totally soft or the soup won’t purée thoroughly. And one of the best things about this soup is its garnish. These crispy Gruyère fricos are the perfect contrast to the creamy squash soup.

Makes: 4 servings
Total time: 45 minues

In the market

-  For the fricos

2 cups shredded Gruyère
2 Tbsp. chopped fresh parsley
¼ tsp. red pepper flakes

- For the soup

2 Tbsp. each unsalted butter and olive oil
1 cup diced onions
1 Tbsp. each minced fresh garlic and sage
1 tsp. each sugar and smoked paprika
½ tsp. ground mace
¼ tsp. red pepper flakes
¼ cup brandy or apple cider
8 cups cubed butternut squash
4 cups low-sodium chicken or vegetable broth
2 dried bay leaves
½ cup heavy cream
Salt and brandy to taste

In the kitchen

Preheat oven to 400°.
Line a baking sheet with parchment paper.

- For the fricos

1) Combine Gruyère, parsley, and pepper flakes.
2) Scoop cheese mixture using a ⅓-cup measure into 6 rounds.
3) Bake fricos until lightly browned, 12 minutes; transfer to a rack and let cool 10 minutes to crisp.

Test kitchen tip
To easily remove the fricos from the baking sheet, slide a mini offset spatula or knife under each one to loosen. Store fricos in an airtight container

- For the soup

1) Melt butter with oil in a pot over medium heat.
2) Add onions, garlic, sage, sugar, paprika, mace, and pepper flakes; sweat until onions soften, about 5 minutes.
3) Stir in ¼ cup brandy; cook until evaporated.
4) Stir in squash, broth, and bay leaves; bring to a boil over medium-high heat.
5) Reduce heat to medium-low and simmer soup until squash is fork-tender, about 20 minutes; discard bay leaves.
6) Purée soup with a handheld blender; stir in cream and heat through.
7) Season soup with salt and brandy; serve soup with fricos.


A ⅓ cup is perfect for measuring the fricos. Spread the cheese mixture into flat circles.


To prepare the squash, halve it lengthwise, scoops out seeds, and peel it until you reach orange flesh.

Web: www.cuisineathome.com

{Spanish Meatballs with Tomato-Saffron Sauce}

Add to your arsenal of appetizers with these Spanish-style meatballs (albóndigas) that are perfect for any celebration or revelry. They are a cocktail party’s best friend — they’re bite-sized, easy to eat, and full of flavor.

Makes: 16 servings
Total time: 35 minutes

In the market

- For the meatballs

2 slices white bread
½ cup whole milk
1 ½ lb. ground pork
1 cup grated Manchego or Parmesan
¼ cup chopped fresh parsley
2 Tbsp. olive oil
1 egg
1 Tbsp. smoked paprika
2 tsp. each minced fresh garlic, ground cumin, and ground coriander
1 tsp. kosher salt
¼ tsp. black pepper

- For the sauce

½ cup dry sherry
1 large pinch saffron threads (50 threads), crumbled
1 Tbsp. extra-virgin olive oil
1 cup diced onions
½ tsp. minced fresh garlic
1 dried bay leaf
1 can crushed tomatoes (15 oz.)
1 Tbsp. chopped capers
Fresh parsley leaves
Toasted slivered almonds

In the kitchen

Preheat oven to 425° with racks in middle and lowest positions.
Coat two baking sheets with nonstick spray.

- For the meatballs

1) Combine bread and milk in a large bowl, mashing together to form a paste.
2) Add pork, Manchego, ¼ cup parsley, 2 Tbsp. oil, egg, paprika, garlic, cumin, coriander, salt, and pepper and mix until combined.
3) Form pork mixture into 1-inch meatballs and transfer to prepared baking sheets.
4) Bake meatballs until golden and cooked through (12–15 minutes).

- For the sauce

1) Combine sherry and saffron in a small bowl; set aside.
2) Heat 1 Tbsp. oil in a large skillet over medium.
3) Add onions and cook until softened and starting to brown, about 6 minutes.
4) Add garlic and cook until fragrant, 1 minute.
5) Deglaze skillet with sherry mixture and add bay leaf; reduce 1 minute.
6) Add tomatoes and capers, season with salt and pepper, and simmer sauce over medium heat, about 5 minutes; discard bay leaf.
7) Transfer meatballs to sauce and keep warm until ready to serve.
8) Garnish meatballs with parsley leaves and almonds.

Web: www.cuisineathome.com

{Chocolate Chip Cupcakes by Martha Stewart}

Kids of all ages are bound to adore white cupcakes studded with chocolate
morsels. Whipped egg whites folded into the batter produce a light
and airy crumb. Tossing the chocolate chips with a bit of fl our helps ensure
they will be distributed throughout, rather than sink to the bottoms as
they bake. The chocolate frosting is so rich and satiny, you’ll want to pair it
with other cupcakes in this book, especially yellow buttermilk (page 26)
and devil’s food (page 34). makes 30
1. Preheat oven to 350°F. Line standard muffi n tins with paper liners.
Whisk together 3B cups cake fl our, the baking powder, and salt. Stir the
vanilla into the milk to combine.
2. With an electric mixer on medium- high speed, cream butter until
smooth. Adding the sugar in a steady stream, beat until pale and fl uffy.
Reduce speed to low. Add fl our mixture in three batches, alternating
with two additions of milk mixture, and beating until just combined
after each.
3. In another bowl, with an electric mixer on medium speed, whisk the
egg whites until stiff peaks form (do not overmix). Fold one- third of the
egg whites into the batter to lighten. Gently fold in the remaining whites
until just combined. Toss chocolate chips with remaining tablespoon
cake fl our, and gently fold into batter.
4. Divide batter evenly among lined cups, fi lling each three- quarters full.
Bake, rotating tins halfway through, until a cake tester inserted in centers
comes out clean and the tops are springy to the touch, about 22 minutes.
Transfer tins to wire racks to cool completely before removing cupcakes.
Cupcakes can be stored overnight at room temperature, or frozen up to
2 months, in airtight containers.
5. To fi nish, use a small offset spatula to spread cupcakes with frosting.
Refrigerate up to 3 days in airtight containers; bring to room temperature
and, if desired, decorate with sprinkles before serving.
3 1/4 cups plus 1 tablespoon sifted
cake fl our (not self- rising)
4 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon pure vanilla
extract
1 cup plus 2 tablespoons milk
1/2 cup plus 6 tablespoons
(1 3/4 sticks) unsalted butter,
room temperature
1 3/4 cups sugar
5 large egg whites, room
temperature
2 cups (12 ounces) semisweet
chocolate chips
Dark Chocolate Frosting
(page 302)
Round candy sprinkles
(nonpareils), for decorating
(optional)
22 .

{Cinnamon rolls with cream cheese icing by Williams Sonoma}

The scent of cinnamon rolls baking in the oven is arguably one of life’s greatest pleasures. They take some advance planning, since the dough needs to rise twice before baking, but you can do almost all of the work a day in advance, so all you have to do the morning you serve them is pop them in the oven and make the thick, orange-scented cream cheese icing. If you like, you can sprinkle 1/2 cup (3 oz./90 g) raisins, dried cranberries, dried cherries or chopped toasted pecans or walnuts on top of the filling.

For the dough:

1 cup (8 fl. oz./250 ml) whole milk
1/2 cup (4 oz./125 g) granulated sugar
5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted and cooled
3 eggs
1 package (2 1⁄2 tsp.) quick-rise yeast
5 cups (25 oz./780 g) unbleached all-purpose flour, as needed, plus more for rolling out the dough
1 1/4 tsp. fine sea salt

For the filling:

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
6 Tbs. (3 oz./90 g) unsalted butter, at room temperature
2 tsp. ground cinnamon

For the cream cheese icing:

1 1/2 cups (6 oz./185 g) confectioners’ sugar
2 oz. (60 g) cream cheese, at room temperature
2 Tbs. unsalted butter, at room temperature
1/2 tsp. pure vanilla extract
Finely grated zest of 1 orange
1/4 cup (2 fl. oz./60 ml) whole milk, or as needed

To make the dough, in the bowl of a stand mixer, combine the milk, sugar, butter, eggs and yeast. Add 4 1/2 cups (22 1/2 oz./705 g) of the flour and the salt. Place the bowl on the mixer and fit with the paddle attachment. Mix on medium-low speed, adding as much of the remaining flour as needed to make a soft dough that does not stick to the bowl.

Remove the paddle attachment and fit the stand mixer with the dough hook attachment. Knead the dough on medium-low speed, adding more flour if needed, until the dough is smooth but still soft, 6 to7 minutes. Shape the dough into a ball.

Butter a large bowl. Add the dough and turn to coat with the butter. Cover tightly with plastic wrap. Let the dough rise in a warm spot until it doubles in bulk, 1 1/2 to 2 hours. Use at once, or punch down the dough, cover tightly with plastic wrap and refrigerate for up to 12 hours. Punch down the dough and let stand at room temperature for 1 hour before using.

To make the filling, in a bowl, using a handheld mixer on medium speed, beat together the brown sugar, butter and cinnamon until combined, about 30 seconds. Set aside.

Punch down the dough and turn out onto a floured work surface. Dust the top of the dough with flour. Roll out into a 16-by-14-inch (40-by-35-cm) rectangle, with the long side facing you. Spread the filling evenly over the dough, leaving a 1-inch (2.5-cm) border at the top and bottom. Starting at the long side of the rectangle farthest from you, roll up the rectangle into a log. Pinch the seams to seal. Cut the log crosswise into 8 equal slices with a sharp knife.

Butter a 9-by-13-inch (23-by-33-cm) baking pan. Arrange the slices, cut side up, in the pan. Cover loosely with plastic wrap and let rise in a warm spot until doubled in bulk, 75 to 90 minutes. Or refrigerate overnight until doubled in size, 8 to12 hours. Remove from the refrigerator 1 hour before baking.

Preheat an oven to 350°F (180°C). Bake until the rolls are golden brown, about 30 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes.

Meanwhile, make the icing. Sift the confectioners’ sugar into a bowl and add the cream cheese, butter, vanilla and orange zest. Using a handheld mixer on low speed, beat the mixture until crumbly. Gradually beat in enough of the milk to make a thick but pourable icing. Pour the icing over the warm rolls, and then spread it out evenly using a metal icing spatula. (This makes a thick layer of icing, so use less, if you wish.) Let cool for 15 minutes. Serve warm or at room temperature. Makes 8 rolls.

Web: blog.williams-sonoma.com

{Cannelloni with chicken sausage and spinach by Williams Sonoma}

This recipe is the ultimate comforting Sunday supper, with fresh pasta, sausage, cheese and two savory sauces. You can also use purchased dry cannelloni tubes for ease; cook them in salted water, then stuff and bake as directed in the recipe.

In the market

- For the filling

2 tsp. extra-virgin olive oil
3/4 lb. (375 g.) spinach, tough stems removed
Fine sea salt and freshly ground white pepper
3 Tbs. unsalted butter
2 oz. (60 g.) pancetta, cut into small dice
1 cup (6 oz./185 g.) minced shallots
1 lb. (500 g.) sweet Italian-style chicken sausages, casings removed
1/2 tsp. ground fennel
1/2 lb. (250 g.) fresh white mushrooms, brushed clean, quartered, and sliced thinly
1/2 cup (2 oz./60 g.) freshly grated Parmigiano-Reggiano cheese

- For the egg pasta

Kosher salt for cooking pasta
Extra-virgin olive oil for greasing
Simple tomato sauce (recipe follows)
Bechamel sauce (recipe follows)
1/2 cup (2 oz./60 g.) freshly grated Parmigiano-Reggiano cheese

In the kitcchen

- For the filling

In a large frying pan over medium heat, warm the olive oil.
Add the spinach and cook until wilted, about 4 minutes.
Season lightly with sea salt and remove from the heat.
Let cool, and then squeeze out as much moisture as possible.
Chop and set aside.

Rinse the pan, return it to medium heat, and melt the butter. Add the pancetta and saute until nicely colored, about 5 minutes. Using a slotted spoon, transfer to a plate and set aside. Add the shallots to the pan and saute until tender, about 4 minutes. Reduce the heat to medium-low and add the sausage meat, 1 teaspoon sea salt, 1/4 teaspoon pepper, and the fennel. Saute, stirring to break up any clumps, until the sausage meat is lightly colored on the outside and just barely pink on the inside, about 5 minutes. Add the mushrooms and saute until tender, about 4 minutes. Add the spinach and saute for 4 minutes. Remove from the heat and stir in the pancetta and the cheese. Set aside.

- For the egg pasta

Make the pasta dough as directed, then roll out the dough into sheets 1/32 inch (1 mm.) thick. Cut the pasta sheets into about twenty-four 3 1/2-by-4 1/2-inch (9-by-11.5-cm.) rectangles. In a large pot, bring 5 qt. (5 l.) water to a rapid boil. Add 2 tablespoons kosher salt and the pasta rectangles, in batches, and cook for 1 minute.

Preheat the oven to 400°F (200°C). Grease two or more baking dishes each large enough to hold 12 cannelloni. Reheat the tomato and bechamel sauces. Smear a layer of tomato sauce on the bottom of each baking dish. To fill the cannelloni, put a generous tablespoon of the filling along a short end of 1 rectangle and roll it up, making a small, secure bundle. Transfer the bundle, seam side up, to 1 of the prepared baking dishes. Repeat to assemble the remaining cannelloni. When all of the cannelloni are in the baking dishes, smear with a generous layer of tomato sauce and top with the same amount of bechamel. Sprinkle evenly with the cheese. Cover the dishes with aluminum foil and bake for 15 minutes to heat through. Remove the foil and continue to bake until the bechamel forms a golden crust, about 5 minutes. Let stand for 10 minutes before serving. Serves 6.

Simple Tomato Sauce

2 1/2 lb. (1.25 kg.) fresh plum tomatoes, peeled and seeded, or 1 can (28 oz./875 g.) plum tomatoes, drained
1/3 cup (3 fl. oz./80 ml.) extra-virgin olive oil
6 cloves garlic, lightly crushed but not minced
Fine sea salt and freshly ground white or black pepper

Coarsely chop the tomatoes, place in a colander in the sink, and let drain for 5 minutes. In a saucepan over medium heat, warm the olive oil. Add the garlic and saute, pressing with the back of a wooden spoon to release its juices, until it takes on a rich golden color but has not yet turned brown, 1-2 minutes. Remove and discard the garlic and immediately add the tomatoes, 1/2 teaspoon sea salt, and season to taste with pepper.

Using a fork or potato masher, press down on the tomatoes to break them up until they are in fairly fine pieces. Raise the heat to high and bring the tomatoes to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the tomatoes form a thick sauce, about 20 minutes. Remove from the heat and use right away, or let cool, cover, and refrigerate for up to 3 days. Makes about 4 cups (32 fl. oz./1 l.)

Bechamel Sauce 

2 1/4 cups (18 fl. oz./560 ml.) milk
4 Tbs. (2 oz./60 g.) unsalted butter
3 Tbs. unbleached all-purpose flour
Generous pinch of freshly grated nutmeg
Fine sea salt

In a saucepan over medium heat, warm the milk until small bubbles appear around the edges of the pan, then remove from the heat. While the milk is heating, in a heavy saucepan over low heat, melt the butter. Add the flour, stir vigorously with a wooden spoon to remove any lumps, and cook, stirring continuously, until aromatic but not brown, about 2 minutes. Remove from the heat and let cool for 3-4 minutes.

Return the pan with the flour to low heat and slowly drizzle in the warm milk, whisking constantly. (If lumps start to appear, either you are adding the milk too quickly or the heat is too high.)

When all of the milk has been added, raise the heat to medium and bring to a boil, whisking constantly and making sure to reach the bottom and sides of the pan. Reduce the heat to medium-low, add the nutmeg and 1/4 teaspoon sea salt, and simmer gently, whisking often, until the sauce thickens enough to coat the back of a wooden spoon, about 5 minutes.

Remove from the heat and evaluate the consistency of the sauce. If lumps are still visible, pour the sauce through a fine-mesh sieve into heatproof bowl. Use right away, or cover, pressing plastic wrap directly onto the surface of the sauce to prevent a skin from forming, let cool, and refrigerate for up to 5 days. To reheat, warm the sauce in a pan over low heat, and whisk in warm milk to thin as needed. Makes about 2 cups (16 fl. oz./500 ml.)

Web: blog.williams-sonoma.com