The Nantucket Holiday Table

The Nantucket Holiday Table

Hardcover

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Overview

From wreath-bedecked fishing boats to the sparkling Shoppers' Stroll, Nantucket Island captures the magical spirit of the holidays like no place else. Elegantly adorned with 75 beautiful full-color photographs, The Nantucket Holiday Table lets everyone celebrate the charm of the Island's traditions with favorite recipes showcasing the best of Nantucket's bounty. Susan Simon, author of The Nantucket Table, returns to her beloved island to serve up personal stories, historical tidbits, and 75 wonderful recipes. Festive mornings start with Salmon Hash with Poached Eggs, followed by a cozy lunch of Chicken Chowder. Scallop Seviche, Mini Sweet Potato and Sage Pancakes, and tempting Hot Rum Punch give holiday parties an island flavor while Fancy Yankee Pot Roast, Wintertime Coleslaw, and Pumpkin-Caramel Pudding will warm the hearts of friends and families. Wherever you live, The Nantucket Holiday Table will bring the joy of a Nantucket holiday season to your own dining room.

Product Details

ISBN-13: 9780811825085
Publisher: Chronicle Books LLC
Publication date: 06/01/2000
Pages: 168
Product dimensions: 8.50(w) x 9.37(h) x 1.00(d)
Age Range: 13 - 18 Years

About the Author

Susan Simon spent her first summer in Nantucket in 1960. She runs a catering business in New York City and is a part-time resident of the island.

Jeffrey Allen has been a photographer on Nantucket Island for over 25 years.

Read an Excerpt




Chapter One


SALMON HASH WITH POACHED EGGS


Hash is one of the most comforting of foods. This one, a steaming mound of salmon and potatoes, is a treat for the tummy. With salmon available year-round on Nantucket, it's possible to indulge yourself at will. But I like to think that certain dishes are "special occasion" ones. This salmon hash, with its simple and luxurious sauce of poached eggs, is destined to coddle and soothe all those who begin a special day with it.


1 1/4 pounds salmon fillet, boned,
skin on
1 pound unpeeled red potatoes,
finely diced
1 onion, coarsely chopped
2 tablespoons unsalted butter
1/2 cup heavy cream
Juice of 1/2 lemon (about 2 tablespoons)
Salt and freshly ground white
pepper to taste
1/4 cup coarsely chopped fresh dill
6 large eggs


1 In a large, covered saucepan fitted with a steamer, steam the salmon for 10 to 15 minutes, or until the fish is opaque throughout. Remove from the steamer and let cool.

2 Remove any salmon skin that has stuck to the steamer basket and add water to the pan if necessary. Steam the potatoes for 10 to 15 minutes, or until a tester easily passes through a potato.

3 In a large, heavy-bottomed skillet over medium heat, sauté the onion and potatoes in the butter until they begin to brown. Add the cream, stir to combine, and then stir in the lemon juice, salt, and pepper. Cook for 3 minutes more. Set aside and keep warm.

4 Skin and flake the cooled salmon. Stir the salmon into the potatomixture and cook for 3 minutes. Turn off the heat and stir in the dill. Cover the skillet to retain the heat while poaching the eggs.

5 Poach the eggs in simmering water. To serve, place the warm hash on warm dinner plates and place a poached egg atop each serving. Serve immediately.

    SERVES 6


ARCHANGELS ON A CLOUD


The not-so-distant cousin of angels on horseback (oysters wrapped in bacon served on buttered toast), archangels on a cloud are delectable tidbits that showcase Nantucket's bay scallops. These archangels are an even more accessible cocktail party food, served on skewers and easily dipped into the horseradish cream.


1 cup sour cream
2 tablespoons heavy cream
2 tablespoons prepared horseradish,
drained
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground white
pepper
12 thin slices smoked bacon, cut in
half crosswise
24 plump bay scallops, or 12 sea
scallops cut in half


1 In a small bowl, combine the sour cream, heavy cream, horseradish, lemon juice, and pepper and stir. Refrigerate until ready to use.

2 Preheat an oven to 350°F. Place the bacon on a wire rack sitting in a baking pan. Cook for 8 minutes, or until the bacon appears to be half-cooked. Remove from the oven and increase the oven temperature to 450°F.

3 Wrap a par-cooked bacon strip around each scallop and secure with bamboo skewers or wooden toothpicks. Place the loaded skewers on the wire rack and cook for 5 to 7 minutes, or until the scallops are opaque and the bacon crisp. Serve hot, arranged on a platter with a bowl of the horseradish cream sitting in the center.

    MAKES 24 HORS D'OEUVRES


THOM KOON'S HOT CRAB DIP


Thom Koon, Bart Cosgrove, and I began our friendship the first night of the first Shopper's Stroll in 1974. It has been a friendship marked by great shared meals and hilarious visits. Thom and Bart served this hot crab dip at the first party I attended at their Nantucket home. I loved it then, I love it now. ¶ Thom thinks that he's invited to so many parties during the holidays because when he asks what can he bring, before he can finish the sentence the response is inevitably, "Oh, maybe that crab dip, if it's not too difficult." It's not, and he always brings it.


2 pounds cream cheese at room
temperature
1 cup whole milk
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
Three 6-ounce cans white crab
meat, drained
1 teaspoon freshly ground white
pepper
Salt to taste
Ritz crackers for serving
Celery sticks, carrot sticks, multicolored
bell pepper triangles,
and cucumber slices for
serving


1 Preheat an oven to 350°F. In a large casserole dish, combine the cream cheese, milk, onion, garlic, lemon juice, horseradish, crabmeat, and pepper. Thoroughly combine with a wooden spoon. Taste and add salt as desired.

2 Bake for 15 minutes. Stir again. Bake 10 to 15 minutes longer, or until the mixture bubbles.

3 Serve hot. You may want to keep this on a warming tray. Surround with Ritz crackers (Thorn's favorite) and raw vegetables.

    SERVES 15 TO 20

Table of Contents

INTRODUCTION9
HOLIDAY BREAKFASTS
Salmon Hash with Poached Eggs18
Almond French Toast with Caramelized Applesauce20
Eggberg22
Kedgeree with Nantucket Smoked Bluefish23
Sweet Potato and Chorizo Frittata Squares24
Coronation Scallops on a Bed of Parsleyed Rice26
Jimmy Gross's Christmas-Day Crêpes28
Apple-Molasses Pancakes with Honey Butter30
COCKTAIL PARTIES
Scallop Seviche34
Archangels on a Cloud36
Gwen Gaillard's Shrimp Tempura with Duck Sauce37
Root-Vegetable Chips38
Mini Sweet Potato and Sage Pancakes39
Gravlax with Spicy Mustard Sauce40
Salt Codfish Fritters42
Cheddar and Cranberry Conserve-Butter Tea Sandwiches44
Thom Koon's Hot Crab Dip46
Hot Mulled Wine with Chestnuts47
Eggnog48
Hot Rum Punch50
MAIN COURSES
Roasted Cod on a Bed of Allium54
Wintertime Codfish Cakes with Egg Sauce56
Holiday Table Lobster and Scallop Stew57
Coquilles St. Jacques alla Moda Mia58
Baked Plaice with Mustard and Herbed Bread Crumbs59
Grilled Turkey with Corn Bread and Oyster Dressing60
Chicken Roasted in a Skillet64
Fried Chicken for Chanukah66
Duck Breasts with Cranberry-Orange Sauce on Wilted Cabbage68
Cider-Soaked Baked Ham with Honey-Rum Glaze72
Loin of Pork with Fennel Seeds and Apple Cream74
Coffee Roast Beef Stew75
Fancy Yankee Pot Roast76
SIDE DISHES
Pumpkin Lasagne80
Roasted Squash Risotto82
Stewed Squash à la Nantucket84
Roasted Brussels Sprouts and Chestnuts85
Individual Cauliflower Soufflés88
Broccoli with Anchovy Cream89
Harvard Beets with an Orange-Caper Twist90
Dede Avery's Maple Syrup-Baked Beans92
Laura Simon's Root-Vegetable Latkes94
Sweet Potato Salad with Orange Marmalade-Mustard
Mayonnaise96
Red Cabbage and Cranberries97
Wintertime Coleslaw98
SOUPS, SANDWICHES, AND LEFTOVERS
Christmas Stocking Carrot Soup102
Caldo Verde103
Curried Parsnip Soup104
Puréed Chickpea Soup with Crunchy Ham Bits108
Potato and Stilton Soup109
Chicken Chowder110
Turkey Sandwiches with Cranberry Mayonnaise on Sweet
Potato Biscuits111
Coronation Turkey Salad in Pita Pockets112
The Nantucket-Cuban Connection Sandwich114
Turkey Sandwiches with Avocado and Bacon Mayonnaise on
Portuguese Bread116
Chicken and Ham Croquettes117
Turkey Shepherd's Pie118
DESSERTS
Cranberry Shortcakes122
Janet Folger's Krumkaker124
Cranberry Crunch126
Cranberry Beach-Plum Cheesecake129
Spirited Gingerbread with Ginger Ice Cream130
Orchard Bundles with Apple-Caramel Sauce133
The Contessa's Bread Pudding135
Pumpkin Caramel Pudding136
Indian Pudding with Hard Sauce138
GIFTS OF FOOD
A Quartet of Marmalades142
Green Tomato Preserves146
Cranberry Conserve147
Cranberry Syrup148
Holiday Party Mix149
Curry Bows150
Caramelized Dried Fruits and Nuts152
Hilda Simon's Gingersnaps154
Date Pudding156
Marshmallows and Hot Cocoa Mix157
Leila Coffin Ray's Potato Fudge158
ACKNOWLEDGMENTS160
SOURCES161
INDEX162
TABLE OF EQUIVALENTS168

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