StarChefs Holiday QuickMeal Recipes & Tips

Here are some quick recipes & easy tips from some of our favorite StarChefs! Be sure to check out more holiday tips and baking recipes. Have wonderful holiday season!

Gillian Duffy, Author, Hors d'Oeuvres (William Morrow, 1998)
1) Keep plenty of napkins around, at least three per person! Guests have a tendency to discard them rapidly. 2) Use cookie cutters rounds, stars, or hearts to cut bread, vegetables, or tortillas. Whatever their shape, they will make otherwise mundane items more attractive.

Gillian's Recipe for Seared Shrimp Marinated in Lemon & Ginger

Joan Nathan, Author, Jewish Cooking In America (William Morrow, 1998)

1) In Joan's book, there's a quote from Jason Wolin, an owner and former chef of Mrs. Simpson's Restaurant in Washington, D.C. about "new wave or designer latkes". These potato pancakes are a traditional Hanukkah dish but there are many new variations crisscrossing the country. Jason says that he layers his latkes with his mother's tradition and his own French technique. "We can make it new, but like a fine chicken soup the soup must taste like it came from the kitchen of the house. Wringing the potatoes and saving the starch is still the ultimate trick." 2) Joan Nathan tells, "Although the taste of hand-grated potato latkes is superior to that of those grated in the food processor, the difference is definitely marginal. So don't feel guilty if you don't want to use elbow grease and cut your fingers." Of course you can also grate the carrots and parsnips in the following recipe for latkes in the food processor.

Joan Nathan's Recipe for Carrot and Parsnip Latkes & Rose Zawid's Applesauce with Cranberries

Nick Malgieri, Director of Pastry and Baking Arts at Peter Kump's School of Culinary Arts, taken from his book How To Bake (Harper Collins, 1995)

Nick Malgieri's Recipe for Scottish Shortbread

Newsgroups: Holiday Entertaining: What are you cooking?
Sweet Spot: Holiday Baking
Holiday Ideas: StarChefs Gift Baskets

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Here are some quick recipes & easy tips from some of our favorite StarChefs! Be sure to check out more holiday tips and baking recipes. Have wonderful holiday season! Gillian Duffy, Author, Hors d'Oeuvres (William Morrow, 1998)
1) Keep plenty of napkins around, at least three per person! Guests have a tendency to discard them rapidly.	2) Use cookie cutters rounds, stars, or hearts to cut bread, vegetables, or tortillas. Whatever their shape, they will make otherwise mundane items more attractive.
Gillian's Recipe for Seared Shrimp Marinated in Lemon & Ginger
Joan Nathan, Author, Jewish Cooking In America (William Morrow, 1998)
1) In Joan's book, there's a quote from Jason Wolin, an owner and former chef of Mrs. Simpson's Restaurant in Washington, D.C. about "new wave or designer latkes". These potato pancakes are a traditional Hanukkah dish but there are many new variations crisscrossing the country. Jason says that he layers his latkes with his mother's tradition and his own French technique. "We can make it new, but like a fine chicken soup the soup must taste like it came from the kitchen of the house. Wringing the potatoes and saving the starch is still the ultimate trick."	2) Joan Nathan tells, "Although the taste of hand-grated potato latkes is superior to that of those grated in the food processor, the difference is definitely marginal. So don't feel guilty if you don't want to use elbow grease and cut your fingers." Of course you can also grate the carrots and parsnips in the following recipe for latkes in the food processor.
Joan Nathan's Recipe for Carrot and Parsnip Latkes & Rose Zawid's Applesauce with Cranberries
Nick Malgieri, Director of Pastry and Baking Arts at Peter Kump's School of Culinary Arts, taken from his book How To Bake (Harper Collins, 1995)
Nick Malgieri's Recipe for Scottish Shortbread Newsgroups: Holiday Entertaining: What are you cooking? Sweet Spot: Holiday Baking Holiday Ideas: StarChefs Gift Baskets