christmas

Festive Recipe Round-up
Sarah Hebbel-Stone Dec 21, 2012 Christmas 0 comments
Happy Winter Solstice! With Christmas just around the corner, we wanted to share our favorite holiday recipes! Whether you're feeding brunch to a crowd or just need inspiration for a Christmas Eve dinner for two, check out our delectable suggestions. BreakfastGingerbread Waffles First Courses & NibblesGougères (Baked Cheese Puffs)Holiday NibblesVermont Cheddar Ale Soup Second CoursesSlow-Cooked Pork & Root Vegetables with OrangeBraised Black Watch Beef Short RibsClassic Oyster Stew Side Dishes & DressingsBeet & Carrot Slaw with Celeriac SauceOrange-Ginger DressingPomegranate Eggplant Relish DessertsPears with Mascarpone & HoneyMaple Bread Pudding Cookies & Sweet...
'Tis the Season! The Season for Christmas Trees
Dec 09, 2011 Christmas 0 comments
'Tis the season! The season for egg nog by the fire, gingerbread cookies, holiday parties and Christmas trees. If you haven't picked out a tree just yet, this weekend is a great time to visit a local pine tree farm to find the perfect evergreen to make your holiday celebrations more festive. Find tree farms near you on FarmPlate.com > >  FarmPlate lists more than 200 tree farms across the country, so hopefully you'll find one near you. Whether you enjoy Christmas trees for their history in religious traditions or appreciate a lovely Yule tree to mark the winter solstice, the smell of pine is sure to warm your home this month! Read more about the history of Christmas trees...
Seasons Greetings from FarmPlate!
FarmPlate Dec 24, 2010 Christmas 0 comments
FarmPlate staffers share some of their favorite holiday images in this pictorial essay celebrating the season. Each snap captures something either reminiscent of the past or integral to the every day. Some evoke memories, others will become memories. All are a fitting tribute to the close of 2010 and the start of 2011. May your New Year be filled with love, laughter and lots of local food! Our barn with a wreath. - Reinhold Lange Drinking coffee and enjoying fresh-baked Korvapuustit aka Finnish cinnamon ears from a recipe in Beatrice Ojakangas's The Great Scandinavian Baking Book. - Susan Stuck Our little Davey Crockett can't wait for Christmas! - Kim Werner My family's gorgeous tree...
Chocolate and Salted Caramel Shortbread
FarmPlate Dec 10, 2010 Christmas 0 comments
from the FarmPlate Kitchen Very rich and sure to become a classic on your Christmas table. For the shortbread: 1 cup King Arthur unbleached all-purpose flour ½ cup cornstarch ½ cup confectioners' sugar from the FarmPlate Kitchen Very rich and sure to become a classic on your Christmas table. For the shortbread: 1 cup King Arthur unbleached all-purpose flour ½ cup cornstarch ½ cup confectioners' sugar 1 stick cold unsalted butter, cut into cubes For the salted caramel: 1½ cups packed light brown sugar 1 cup Strafford Organic Creamery heavy cream 8 tablespoons unsalted butter, softened 1 teaspoon sea salt, such as French fleur de sel For the chocolate topping: 8 ounces dark chocolate (at...
Vermont's Stollen Gems
Susan Stuck Dec 02, 2010 Christmas 0 comments
Some of our most cherished Christmas traditions are German in origin. Think Christmas trees, glass ornaments, Advent calendars, candy canes, spice cookies and Stollen, the fragrant, fruity bread that's a specialty of Dresden. Dresdeners don't hold back when it comes to their Stollen. Today and tomorrow, Dresden's master bakers will be putting the finishing touches on a two-ton, four-yard-long Stollen, readying the massive loaf for Saturday's Stollen Festival. The giant Stollen will be loaded onto a horse-drawn wagon to be paraded  through the city's Old Town on the way to the famed Christmas market. Apprentice baker and this year's Stollen maiden Claudia Rhumland will then raise the silver...
FarmPlate's Cookie Plate
FarmPlate Dec 09, 2009 Christmas 0 comments
Double-strength vanilla extract from Penzeys Spices is perfect here. 2 sticks (1 cup) butter, at room temperature ½ cup sugar 1 egg ½ teaspoon pure vanilla extract 2½ cups flour Cream the butter. Gradually beat in the sugar until light and fluffy. Beat in the egg and vanilla. Gradually blend in the flour. Chill the dough for at least an hour or overnight. Preheat the oven to 350ºF. Lightly grease 2 baking sheets. Roll out the dough ¼ inch thick. Cut out shapes with cookie cutters and arrange on the baking sheets about 1 inch apart. Bake until golden, 8 to 12 minutes. Transfer to a rack to cool completely then frost festively! Makes about 4 dozen cookies Gingery Gingersnaps from Susan Stuck...