December 8, 2003 - Issue 60   
The Dishrag
newsletter
IN THIS ISSUE
  1. Holiday Dinner With Marcus Samuelsson
  2. Top Holiday Wines From Sommelier Madeline Triffon
  3. Holiday Baking with Pastry Chefs From Around The Nation
  4. Turkey Tips 2003
  5. Drinks Party III: Cocktails from Jason Kosmas
  6. Beignets with Bite!
  7. StarChefs Culinary JobFinder Top Five Jobs
  8. Word From The Herd - StarChefs Messageboards
  9. New Star Sommelier Christopher Angulo
  10. Quince Jam Recipe From The Basque Table by Teresa Barrenechea
If you like food. A lot. Visit http://www.starchefs.com
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1. Holiday Dinner With Marcus Samuelsson
Need something excellent and different for your holiday meal? Marcus Samuelsson has just released his new book, Aquavit and the New Scandinavian Cuisine, and we've got the recipes straight off the page just in time for the holidays. The Sweet Potato Tårta is bound to bring this year's guests back again and again.

http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/holiday_dinner/2003/html/index.shtml

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2. Top Holiday Wines From Sommelier Madeline Triffon
Madeline Triffon strikes again with her top holiday wine picks that pack a punch while staying light on the wallet. No matter what you're eating this year, she has the recommendation for the perfect, reasonably priced pairing.

http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/wine/features/html/holiday_wines.shtml

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3. Holiday Baking with Pastry Chefs From Around The Nation
Join Pastry Chefs Hedy Goldsmith, Sue McCown, Linda Fedele, Andrea Terrenzio and Elizabeth Steffey for great recipes to bake, whether for new customers or your children. From cookies to cheesecake, muffins to sabayon, this feature says loud and clear that fruitcake's holiday reign is officially over.

http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/holiday_baking/2003/html/index.shtml

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4. Turkey Tips 2003
Tired of wrestling with a fully-cooked turkey? Break it down before you carve it. This and more tips from Chefs Jody Denton, Todd Gray and Scott Campbell plus recipes to boot in our annual Turkey Tips feature.

http://starchefs.com/cgi/ro.cgi?http://starchefs.com/thanksgiving/2003/html/index.shtml

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5. Drinks Party III: Cocktails from Jason Kosmas
Raise your holiday cocktail party from standard to swingin' with Mixologist Jason Kosmas' recipes for new-fangled cocktails. The third volume of Drinks Party has a recipe for every party, whether bright and fruity or slick and sophisticated.

http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/drinks_party/volume_03/html/index.shtml

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6. Beignets with Bite!
Rising Star Pastry Chef Joy Jessup of Rene Bistro in New Orleans, LA graces StarChefs with her recipe for Chocolate Beignets. They're really a lot easier than they seem…

http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chefs/pastry/JJessup/html/index.shtml

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7. StarChefs Culinary JobFinder Top Five Jobs
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8. Word From The Herd - StarChefs Messageboards
The message boards are hot and people are going off!

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9. New Star Sommelier Christopher Angulo
Chris Angulo, our new Star Sommelier, was practically born in a barrel of wine. Test him with your wine queries and find out why he thinks the Master Sommelier test is for the birds:

http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/cgi-bin/wine.pl

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10. Quince Jam Recipe From The Basque Table by Teresa Barrenechea with Mary Goodbody
(Harvard Common Press 1998)

Adapted by StarChefs

Yield: 4 Servings

Ingredients:

  • 4 quinces
  • Sugar

Method:
  • Wash the quinces but do not peel them. Lay quinces in a large saucepan and cover with water by 1 inch. Bring to a boil over high heat. Reduce heat to medium and cook about 40 minutes, or until quinces start to crack. Remove quinces from water and set aside to cool.
  • When quinces are cool enough to handle, peel and seed them. Weigh the trimmed quinces, then pass through a food mill back into the large saucepan.
  • Add an equal weight of sugar to the pan. Stir well and cook mixture over very low heat for 1 hour, stirring constantly with a wooden spoon until mixture turns red and sticky.
  • Spoon jam into cheesecloth in batches and squeeze out any remaining liquid. Transfer jam to shallow containers and cool, uncovered. Once solidified, jam will keep in refrigerator, tightly covered, up to 2 months.
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Newsletter Editor: Cyd Klein
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StarChefs . . . If you like food. A lot.