Checkerboard Rolls
Shown on
page 59.
Have all of the ingredients for the
festive toppings ready before dipping
the rolls into the melted butter
because the butter will set up quickly.
2
tablespoons poppy seeds
2
tablespoons sesame seeds
1
teaspoon lemon-pepper
seasoning
2
tablespoons yellow cornmeal
2
tablespoons grated or finely
shredded Parmesan cheese
3
tablespoons butter, melted
16
1.3-ounce pieces frozen white
roll dough
G rease
a
9 -in ch sq u a re
bak in g
pan; set aside. In one shallow dish
co m b in e
p o p p y
se e d s,
sesam e
seeds, and lem on-pepper seasoning.
In another shallow dish, com bine
co rnm eal and P arm esan cheese.
Place butter in a third dish. Working
quickly, roll dough pieces in butter
then in one of the seasoning blends
to lightly coat. Coat half the rolls
w ith one
se aso n in g b len d ,
and
the rem aining rolls w ith the other
seaso n in g b lend.
A lternate rolls
in prepared pan. Cover rolls w ith
g rea sed p la stic w rap.
Let thaw
overnight in refrigerator.
Rem ove p an from refrigerator;
u n co v e r and let sta n d at room
temperature for 45 minutes. (After 35
minutes, preheat oven to 375°F.)
Bake rolls in the preheated oven
for 15 to 20 minutes or until golden.
Cool slightly on a wire rack. Serve
warm. Makes 16 rolls.
Winter White Vegetable
Soup
Shown on
page 59
.
1
medium beet, trimmed
(about 8 ounces)
1
large onion, chopped
(1 cup)
1
tablespoon butter
1
small head cauliflower,
coarsely chopped (4 cups)
2
medium turnips, peeled and
cut into 1-inch pieces (3 cups)
2
medium potatoes, peeled and
cut into 1-inch pieces (3 cups)
1
medium celeriac, peeled and
cut into 1-inch pieces (3 cups)
1
large fennel bulb, sliced and
leafy tops discarded (2 cups)
2
medium parsnips, peeled and
coarsely chopped (1 cup)
2
cloves garlic, halved
V4
teaspoon salt
4
cups water
U'2 cups milk
Milk
Snipped fresh chives (optional)
Preheat oven to 400°F. Wrap beet in
foil. Roast in preheated oven about 1
hour or until just tender. Cool. Peel and
chop beet; set aside.
Meanwhile, in a 4- to 5-quart Dutch
oven cook onion in hot butter over
medium
heat
about
5
minutes
or
until tender, stirring occasionally. Add
cauliflower, turnips, potatoes, celeriac,
fennel, parsnips, garlic, salt, and water.
Bring to boiling; reduce heat. Simmer,
covered, for 25 to 30 minutes or until
vegetables are
very tender.
Remove
from heat. Stir in 1F2 cups milk. Let cool
slightly, about 30 minutes.
Transfer soup mixture a little at a time
to a blender or food processor; cover
and blend or process until smooth.
Return
all
soup
mixture
to
Dutch
oven. Add additional milk to obtain
the desired consistency. Heat through.
Ladle into individual bowls and sprinkle
with beets. If desired, top with snipped
chives. Makes 10 servings.
Fennel and Cauliflower
Salad
Shown on
page 60.
Fennel's mild flavor is similar to anise,
a pleasing partner for cauliflower and
fresh spinach.
2
medium fennel bulbs (about
1
pound)
3
cups cauliflower florets
V3
cup olive oil
V3
cup white balsamic or white
wine vinegar
2
tablespoons snipped fresh basil
1
clove garlic, minced
V
2
teaspoon anise seeds
V
4
teaspoon salt
V
4
teaspoon ground black
pepper
4
to 5 cups fresh spinach leaves
2
cups cherry or grape
tomatoes, halved
V
4
cup finely shredded Parmesan
cheese
Trim fennel; quarter lengthwise but
do not remove core. Place fennel in
a m icrow ave-safe casserole. Add
2 ta b lesp o o n s
water.
Cover and
m icrowave on 100% pow er (high)
for 5 to 7 minutes or until fennel is
almost tender; drain. Cut into (4- to
( /2
-inch slices, discarding core.
Place cauliflower in a microwave-
safe casserole. Add 2 tablespoons
water.
Cover and m icrow ave on
high about 4 minutes or until almost
tender; drain. Cover; chill fennel and
cauliflower for 2 to 24 hours.
Meanwhile, for dressing, in a small
bowl, w hisk together oil, vinegar,
basil, garlic, anise seeds, salt, and
pepper until smooth; set aside.
Line a large shallow bow l w ith
spinach leaves. Spoon fennel and
ca u liflo w e r
o v er
sp in a c h .
Add
tom atoes. Drizzle vegetables w ith
dressing and sprinkle with Parmesan
cheese. Makes 8 to 10 servings.
Best of Christmas Ideas
63
