Christmas Memories Cookbook

Christmas Memories Cookbook

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The book is truly an inspiration during the holidays, when the pressure is on all of us to turn out memorable foods, whether for an office party, potluck supper, or special dinner for family and friends. If you already have your own repertoire of "special" holiday dishes that you always make, this cookbook may give you ideas for fresh variations on your classics. And if you are looking for recipes that will create new memories, you can happily cook your way through this entire book, a great blend of traditional, ethnic, and new dishes.

There are old New England favorites like roast good with apple-prune stuffing, Nantucket cranberry dumplings, seafood bisque, and Block Island "turkey" (hint: this turkey swims in the sea); ethnic specialties such as German fruit stöllen, Russian salmon loaf in pastry, and Hopping John; and twelve (!) variations on fruitcake. Plus more cakes, cookies, trifles, and pies than you can shake a spoon at.

To order a copy of the cookbook, go to www.mysticseaport.com (where you may also be tempted by the other books and recipe cards sold at the museum store); call toll-free 800-331-2665; or order from amazon.com (although you’ll get your book faster through the museum’s web site). May your holidays be memorable to your taste buds.

Recipes:

A sampling of personal favorites from Christmas Memories Cookbook:

Blitzen’s Hot Crab Dip

Combine all ingredients in bowl of food processor and process for 30 to 60 seconds, until smooth and creamy. (Or mix by hand or with electric mixer in an ovenproof bowl.) Spoon into a 1-quart baking dish and microwave on high for about 90 seconds, until hot and bubbly. (Or heat at 300°F for about 25 minutes.) Serve warm with crackers or fresh vegetables. Makes about 2 cups.

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Spiced Percolator Punch

Combine juices and brown sugar in a clean 24-cup electric coffee percolator. In the basket of the coffee maker, place spices and orange peel. Assemble coffee maker, plug in, and allow to percolate. Just before serving, remove basket and stir in rum if desired. Serve in cups or mugs and float lemon slices on top. Makes about 24 servings.

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Cranberry Pineapple Bread

Grease a 9x5x3-inch loaf pan or three small loaf pans. Preheat oven to 350°F. Whisk together flour, sugar, baking powder, and salt in a bowl. Add raisins, nuts, and cranberries; mix well. In a small bowl, combine egg, butter, and vanilla. Add to flour mixture. Dissolve soda in crushed pineapple and add to batter. Stir until blended. Pour batter into loaf pan(s); bake for 45 to 60 minutes, until toothpick inserted in center comes out clean. Cool for 10 minutes in pan, then turn out onto cooling rack. Wrap well and refrigerate, or freeze for longer storage. Makes 1 large or 3 small loaves.

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Block Island "Turkey"

Cut fish fillets into serving portions. Put bread crumbs in a shallow bowl; in another bowl beat eggs and herbs. Dip pieces of fish first into egg mixture and then into crumbs.

Heat butter in a large, heavy skillet. Brown fish in butter on both sides, just until golden. Add cream and simmer over low heat for 10 minutes. Meanwhile, quarter the potatoes and boil until tender. Serve fish and potatoes on a plate drenched in the cream/butter "gravy" from the pan. Add salt and pepper to taste. Makes 4 servings.

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Smoked Salmon with Pasta

Cook pasta in a large pot of salted boiling water until al dente. Drain and toss immediately with the 3 tablespoons olive oil in a large serving bowl. Add scallions, parsley, olives, capers, and salmon and toss gently. In a jar, combine all dressing ingredients and shake well to mix. Pour over salad and toss lightly. May be made ahead and refrigerated. Serve at room temperature. Makes about 20 servings.

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Cranberries and Cream Salad

Wash and pick over cranberries. Grind coarsely in food processor or meat grinder. Stir in sugar and allow to sit for several hours or overnight. Drain juice from cranberries, and combine berries with other fruit and nuts. Whip cream until stiff and fold into fruit mixture. Chill before serving. Makes 6 to 8 servings.

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Pecan Christmas Cake

Grease and flour a 10-inch tube pan. Preheat oven to 300°F. In a large mixer, cream butter and sugar until light; beat in eggs one at a time. Add lemon juice and vanilla. Mix raisins and nuts with 1/4 cup of the flour. Mix remaining flour with salt and baking powder and add to creamed mixture. Fold in the raisin-nut mixture. Pour into the prepared pan and bake for about 1 hour and 40 minutes, until a toothpick inserted in the center comes out clean.

In a small saucepan, combine glaze ingredients and heat just to dissolve sugar. Pour over hot cake. Cool cake thoroughly, then remove from pan. Makes 16 to 20 servings.

Travis House Cookies

Preheat oven to 350°F and grease a large baking sheet. Beat the egg white until stiff peaks form. Gradually add brown sugar, continuing to beat. Mix in salt and flour. Stir in pecans. Drop batter by teaspoonfuls 2 inches apart on baking sheet. Bake for about 15 minutes. Cool slightly and remove from pan. Makes about 24 cookies.

Chocolate-Glazed Shortbread Cookies

Cream butter and sugar; gradually add flour. Stir in half the nuts and chill dough for 1 hour. Preheat oven to 325°F. Form 1 tablespoon dough into a 2-inch finger. Cut in half lengthwise and place cut side down on ungreased cookie sheets. Bake for 15 minutes, until pale golden brown. Cool on wire racks. Melt chocolate. Dip one end of cookie into chocolate, then into remaining chopped nuts. Cool on waxed paper until set. Makes about 5 dozen cookies.

Almond Butter Crunch