Jo Moulton
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    La Belle Cuisine - Cookbooks

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


The Christmas Season

"No one who cooks, cooks alone. Even at her most solitary, a cook
in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."

~ Laurie Colwin

Books You Thought You'd Never Find

 Buy new, used, and hard-to-find books at Alibris!

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Christmas Ornaments on Tree
Christmas Ornaments on Tree
Photographic Print

Ostrow, Pam
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Smoked Salmon and Toast on Table, Maid in Background
Smoked Salmon and...

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Christmas Eve
Christmas Eve
Giclee Print

Dore, Gustave
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Toys in Tow
Toys in Tow
Peggy Abrams
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Christmassy Window Decorated with Biscuits and Candles
Christmassy Window Decorated with Biscuits and Candles
Linda Burgess
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La Belle Cuisine


"Christmas Eve was a night of song that wrapped itself about you like
a shawl. But it warmed more than your body. It warmed your heart...
filled it, too, with melody that would last forever."
~ Bess Streeter Aldrich (Song of Years)


"From one of America's premier culinary publications comes a
delectable assortment of more than 125 traditional and new
Christmas recipes, accompanied by holiday menu suggestions,
entertainment tips, and special Christmas treats.

Bon Appetit:
The Christmas Season icon

From the Editors of Bon Appétit, 2000,
Condé Nast Books, Clarkson Potter


From the Introduction...

"Is there any other word that conjures as many shared images as Christmas does? To say 'Christmas' is to unlock a storehouse of favorite memories and evoke a
world of best-loved tastes, smells, sounds and scenes: candy canes and ginger-
, Christmas trees and simmering cider, carols and the quiet of a snowy
night, stockings and beribboned gifts, crowded streets and gathered family."

Bon Appetit - One Year Subscription

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from The Parties - Holiday Tea Party


Smoked-Salmon Sandwiches with
Red Onion Relish

8 ounces cream cheese, room temperature
6 tablespoons chopped chives
1/4 cup crème fraîche or sour cream
2 tablespoons fresh dill or
2 teaspoons dried dillweed

2 cups finely chopped red onions
2 tablespoons sugar

2 tablespoons rice vinegar

24 slices thin Danish-style pumpernickel bread
12 ounces thinly sliced smoked salmon

Mix cream cheese, chives, crème fraîche and dill in medium bowl.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Mix red onions, sugar and vinegar in another medium bowl. Let
stand 10 minutes.
Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 16 bread slices. Sprinkle about 1 tablespoon red
onion mixture atop salmon on each bread slice. Top each of 8 salmon-
topped bread slice, salmon side up. Top each stack with 1 cheese-covered
bread slice, cheese side down, forming a total of 8 three-layer sandwiches.
Cut each sandwich diagonally into quarters. (Can be made 1 hour ahead.
Cover with clean, damp cloth and chill.)


Orange-Currant Scones

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup chilled solid vegetable shortening, cut into pieces
1 cup plus 2 tablespoons chilled buttermilk
3/4 cup dried currants, dried cranberries or dried cherries
1 tablespoon grated orange peel
Additional sugar

Preheat oven to 425 degrees F. Line large baking sheet with foil. Stir
flour, 1/3 cup sugar, baking powder, salt and baking soda in large bowl
to blend. Add butter and shortening; using fingertips, rub in until coarse
meal forms. Add 1 cup buttermilk, currants and orange peel. Stir gently
until dough  comes together in large moist clumps. Gather dough into
ball. Transfer dough to lightly floured work surface. Gently knead 3
or 4 turns to combine well. Divide into 2 pieces; flatten into 3/4-inch-
thick rounds. Using floured knife, cut each round into 8 wedges.
Transfer wedges to prepared baking sheet. Brush with remaining 2
tablespoons buttermilk and sprinkle with remaining sugar.
Bake scones until light golden brown, about 15 minutes. (Can be
prepared up to 4 hours ahead. Cover loosely and keep at room
temperature.) Serve warm or at room temperature. Makes 16.


Mini Mincemeat Pies

1 3/4 cups all-purpose flour
10 tablespoons powdered sugar
3 1/4 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter,
cut into 1/2-inch pieces
1 large egg yolk
2 tablespoons (or more) orange juice

3/4 cup purchased mincemeat from jar
3 tablespoons minced crystallized ginger
1/4 teaspoon ground cinnamon
1 egg, beaten to blend (for glaze)

Mix flour, 6 tablespoons powdered sugar, 2 1/2 teaspoons orange peel
and salt in processor. Add butter; process until mixture resembles coarse
meal. Whisk egg yolk and 2 tablespoons orange juice in a small bowl.
Add to processor; blend until moist clumps for, adding more juice by
teaspoonfuls if dry. Gather dough into ball; flatten into disk. Chill at
least 30 minutes. (Can be prepared up to 2 days ahead. Wrap in
plastic and keep chilled. Let stand at room temperature 30 minutes
before continuing.)
Butter eighteen 1 3/4-inch-diameter mini muffin cups. Mix mincemeat, crystallized ginger, cinnamon, remaining 4 tablespoons powdered sugar
and 3/4 teaspoon peel in small bowl. Roll out dough on floured surface
to 17-inch round. Using 2 1/2-inch-diameter cookie cutter, cut out 18
dough rounds. Press 1 round into bottom and up sides of each muffin
cup. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 18 more
dough rounds (reroll dough if necessary). Fill crust in each muffin cup
with 1 heaping teaspoon mincemeat filling. Brush edges of smaller
dough rounds with some of egg glaze. Place one round atop filling in
each muffin cup, glazed side down, pressing dough edges to seal. Cut
small X in center of each pie. (Can be prepared 4 hours ahead. Cover
pies and remaining egg glaze separately and then refrigerate.)
Preheat oven to 375 degrees F. Brush pies with remaining egg glaze.
Bake until crusts are golden, about 20 minutes. Using small knife, cut
around pies to loosen; turn out onto rack. Serve warm or at room
temperature. Makes 18.


Double-Lemon Bars

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces,
room temperature

4 eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon grated lemon peel

Powdered sugar

Preheat oven to 350 degrees F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in processor. Add butter and cut in, using on/off turns,
until mixture resembles coarse meal. Press into bottom of 9x13x2-inch
baking dish. Bake until crust is golden, about 20 minutes. Remove from
oven. Maintain oven temperature.
Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon
flour and lemon peel in medium bowl to blend. Pour into crust. Bake
until mixture is set, about 20 minutes. Cool. Cut into 24 bars. (Can be
prepared 1 day ahead. Refrigerate in airtight container.) Sift powdered
sugar over top before serving. Makes 24.


There's more! Click for

from The Menu - Christmas Dinner

Baked Goat Cheese with Roasted Garlic and
Caramelized Onion
Wild Rice and Wild Mushroom Soup
Garlic-Studded Racks of Lamb
Potato and Apple Galette with Sage
Sesame-Onion Crescent Rolls
Christmas Pudding with Brandied Butter


from The Guide - Gifts from the Kitchen

Sweet and Spicy Candied Nuts
Five-Minute Spiced Orange Marmalade
Citrus Vodka
Winter Fruit Chutney
Olive Oil Infused with Porcini and Rosemary


And of course, you're longing for more recipes.
No problem, just click!

Index - Cookbook Features 
Holiday Appetizers -
Quick, Easy, Elegant

Christmas Cookie Collection
Christmas with All the Trimmings
Holiday Central!
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