Food & Drink - - TABLE OF CONTENTS -

is in the air: the hol­i­days are upon us once again! The mo­ment has come to start pulling out the dec­o­ra­tions and get­ting into the spirit—and to start mak­ing plans for en­ter­tain­ing. We all have our tra­di­tions that must be ex­e­cuted ex­actly the same way each year, but how about cre­at­ing some new tra­di­tions too? This is­sue of Food & Drink aims to breathe new life into your en­ter­tain­ing, while also valu­ing the clas­sics that never go out of style.

For a fun take on a holiday din­ner party, see page 106 for a menu made up en­tirely of ap­pe­tiz­ers. No need to worry about fill­ing up be­fore din­ner, this is din­ner! On page 120 we have done away with the dessert course and pared five creamy cock­tails down to just two or three sips for a taste of some­thing sweet at the end of a big meal. Speak­ing of cock­tails, we also pro­pose adding some lighter, bet­ter-for-you op­tions to your reper­toire (Good Choices on page 43) and sug­gest fresh twists for some of the most re­quested cock­tails at par­ties (Holiday Remix on page 171).

If you’re look­ing to tweak tra­di­tion a bit more, in­stead of tur­key con­sider any of our Re­gal Roasts on page 114. Each one makes for an im­pres­sive cen­ter­piece, whether on the big day or at any holiday din­ner party. But if tur­key is a must, check out Talk­ing Tur­key on page 132 for three menu ideas, each with a di er­ent cut, tech­nique, sides and wine pair­ings. On 128 page 126, jazz up your cookie ex­change with lux­ury in­gre­di­ents that marry savoury and sweet to deca­dent e ect. More tra­di­tion­ally, in Sweet Mem­o­ries on page 191, we are re­viv­ing clas­sic desserts with fes­tive flavour pro­files—think Eg­gnog Éclairs and Ginger­bread-crusted Co­conut Cream Pie. Fi­nally, on 142 page 140, En­ter­tain­ing with Sparkle of­fers a New Year’s Eve menu that is sure to im­press, with each course paired with Cham­pagne—per­fect for a more in­ti­mate group. Then again, if get­ting the gang to­gether is a last-minute de­ci­sion, check out our quick and easy en­ter­tain­ing menu on 201 page 199.

In our largest is­sue of the year, there is of course so much more that has been cre­ated with the hol­i­days in mind. We know you’re time starved, so we asked our con­trib­u­tors to sug­gest gift ideas for the food­ies on your list (page 97 95). We also help you pre­pare din­ner in a flash with recipes for sauces to make ahead and store (page 85), in­clud­ing sug­ges­tions for how to tran­sform each one into a meal. If you de­vote a day early in the sea­son, you’ll reap the re­wards through to the new year. Do it with a friend, be­cause that, af­ter all, is what the hol­i­days are re­ally about.

We hope you en­joy the is­sue and wish you the hap­pi­est of hol­i­days!

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.