Holiday cookies seven recipes for festive baking
A holiday feature describes seven cookie recipes including croquets and croquantes, with a personal note about baking mishaps and lessons learned from a French cookbook. The author recalls butter and sugar splashes, a lemon almond croquet twist, and festive cheer.
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France
French biscotti croqu ets de Carcassonne recipe
Recipe for French biscotti from The Art of French Baking by Ginette Mathiot yields about 36 pieces. Ingredients include flour eggs sugar lemon zest butter and almonds with detailed steps to mix shape bake cut and toast until browned. Nutrition facts per piece listed.
MENTIONED IN THIS ARTICLE
Ginette Mathiot
Beaujolais Glazed Chicken For A Holiday Meal
A simple Beaujolais sauce glazes chicken for a festive dish using any dry red wine. The method notes heating sauce with careful heat shifts, and suggests chicken cutlets or boneless breasts sliced thin. Serve with sour cream sauce added to potatoes for best flavor.
Chicken with Beaujolais Sauce
A two serving skillet dish browns chicken cutlets then simmers them in a Beaujolais and vinegar reduction. The sauce thickens with cornstarch and wine, returning warm chicken to the pan before serving with the glaze.
Creamy Potatoes and Leeks Microwave Dish
Leeks and potatoes cooked in a microwave with sour cream and broth. Serve divided on two plates with optional parsley for flavor. Per serving 228 calories 5.3 g fat 14 mg cholesterol 5.9 g protein 41.8 g carbs 5 g fiber 75 mg sodium.
MENTIONED IN THIS ARTICLE
Linda Gassenheimer
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