f o o d
COMFORT ZONE
r e c ip e s
For
Better Homes and Gardens
Test Kitchen Director Lynn
Blanchard,
left
, and Deputy Food
Editor Nancy Hopkins, working on
this feature meant getting back to
their comfort zone. “Lynn and I
have worked together throughout
our careers,” says Nancy, “but this
is the first time in
io
years that
we’ve created a story together.”
The idea for a soup dinner
party came from Nancy’s own
love of entertaining in the fall. “I
make several pots of soup—it’s
easy for a crowd, and the house
smells yummy and cozy when
friends arrive,” she says. “I ask
each guest to bring their favorite
seasonal pie. Everyone gets to
chip in, and we all have our choice
of pies for dessert.”
To extend that serendipity to
this story, each person in the
BHG Test Kitchen baked their
favorite harvest pie. Two of the
pies are featured here. For the
other pie recipes go to
BHG.com/harvestpies.
Lynn created two no-knead
bread recipes to serve along with
the soups. “The soup sticks are
soft, like homemade dinner rolls,
and the focaccia tiles have a
chewy, airy texture like you’d find
in a bakery,” says Lynn.
“These doughs will be wet and
sticky but are easy to work with
and never fail. The only secret to
making them is you have to start
them ahead of time, which makes
them perfect for a party.”
To learn how to make and
shape the No-Knead Focaccia
Tiles, see
page 228.
BREAK THE ICE around a wheel of
white Cheddar or blue cheese topped with
colorful dried and fresh fruits.
AUTUMN SANGRIA
More intensely flavored than summertime
sangria, this wintry version includes a mix o f
fresh and dried fruit, and sparkling cider.
PREP: 15 MIN. CHILL: 2 TO 24 HRS.
2
to 3 fresh figs and/or 1
cup dried figs
2
to 3 fresh plums, pitted, and/or 1
cup
dried plums (prunes)
2
to 3 fresh apricots, pitted, and/or 1
cup dried apricots
V 4
cup molasses
1
750 ml. bottle light red wine, such as
Pinot Noir or Gamay
1
750 ml. bottle sparkling apple cider
or club soda, chilled
1
orange, peeled, if desired, and sliced
1.
Halve, quarter, or slice fruit. In 3-quart
glass container combine fruits and molasses;
stir until well-combined. Slowly pour in red
wine. Cover and chill 2 to 24 hours.
2.
To serve, add sparkling cider and orange.
Stir gently with spoon. Fill glasses with ice
and ladle in sangria.
MAKES
8
SERVINGS.
EACH SERVING
167cal,0gfat(0gsat.fat),0mg
chol, 14 mg sodium, 25gcarbo, 1 gfiber, 1 gpro.
MOLASSES DRAWS
out the deep flavors of
wine and dried fruit,
creating a warm
welcome for guests.
2 2 2
OCTOBER 2009 BETTER HOMES AND GARDENS
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