Holiday Dinners with Bradley Ogden: 150 Festive Recipes for by Bradley Ogden

By Bradley Ogden

Award-winning chef Bradley Ogden provides his first cookbook in over a decade. Holiday Dinners with Bradley Ogden comprises a hundred and fifty loved recipes for a variety of iciness holidays—Thanksgiving, Christmas, and New Year's—in one easy-to-use and scrumptious consultant for making the main memorable foodstuff for the main targeted events. With training schedules, pattern menus, and instructive sidebars, Chef Ogden takes the guesswork out of vacation instruction that you should spend extra time with the kin and not more time within the kitchen.

With Ogden's specialize in dependable cooking, he contains details on purchasing sustainable neighborhood elements, and a word list of terms.

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Extra info for Holiday Dinners with Bradley Ogden: 150 Festive Recipes for Bringing Family and Friends Together

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Place a nice folded linen napkin neatly to the left of the forks for formal occasions or on top of the plate for less formal gatherings. APPLE JUICE with CRANBERRY and GINGER LEMON BALM IS A PLANT FROM THE MINT FAMILY AND HAS A PLEASANT LEMON aroma. You can use either fresh or dried for this recipe. If you can, try pressing your own apple juice from either Pippin or Granny Smith apples—it really does make a difference in the flavor. MAKES 4 TO 6 SERVINGS 1 Granny Smith apple 12 whole cloves 6 cups apple juice 1 (12-ounce) package fresh cranberries (about 3 cups) �-inch piece fresh ginger, cut in half � cup maple syrup 1 teaspoon chopped fresh lemon balm, plus additional sprigs for garnish, or ½ teaspoon dried, or 1 teaspoon grated lemon zest and 1 teaspoon finely chopped fresh mint 1 orange, sliced 2 lemons, 1 thinly sliced, 1 for garnish STUD APPLE WITH THE CLOVES.

If you can, try pressing your own apple juice from either Pippin or Granny Smith apples—it really does make a difference in the flavor. MAKES 4 TO 6 SERVINGS 1 Granny Smith apple 12 whole cloves 6 cups apple juice 1 (12-ounce) package fresh cranberries (about 3 cups) �-inch piece fresh ginger, cut in half � cup maple syrup 1 teaspoon chopped fresh lemon balm, plus additional sprigs for garnish, or ½ teaspoon dried, or 1 teaspoon grated lemon zest and 1 teaspoon finely chopped fresh mint 1 orange, sliced 2 lemons, 1 thinly sliced, 1 for garnish STUD APPLE WITH THE CLOVES.

MAKES 4 SERVINGS 1 pound green beans, ends trimmed, cut into 1-inch pieces � pound yellow wax beans 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste � cup plus 2 tablespoons extra-virgin olive oil, divided � teaspoon freshly ground black pepper, plus more to taste 2 Fuyu persimmons, thinly sliced 2 medium tomatoes, peeled, seeded, and chopped (about 1 cup) 1 small cucumber, chopped (about 1 cup) 1 small red onion, finely chopped (about ½ cup) 1 small garlic clove, finely chopped (about ½ teaspoon) � cup chopped fresh basil 3 tablespoons balsamic vinegar 2 tablespoons freshly squeezed lemon juice BRING 10 CUPS OF WATER TO A BOIL in a medium saucepan over high heat; add 1 tablespoon of salt and the beans, return to a boil and cook until the green beans are bright green and both beans are both crisp-tender, 2 to 3 minutes.

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