By Yvan D. Lemoine
Whip up a brief dessert to have fun Coconut Torte Day on March 13!
Stock up on vermouth to have fun Dry Martini Day on June 19!
Up for fried seafood? October 2 is nationwide Fried Scallops Day!
With this fabulously enjoyable cookbook, "every" day is a holiday--that is, a countrywide "food" holiday!
In this booklet, acclaimed chef and foodstuff community competitor Yvan D. Lemoine stocks recipes with a hallmark exuberance that invitations you to the occasion! You'll be taken care of to fascinating nutrition minutiae along easy-to-follow directions for the way to make such mouthwatering sweets as Salted Caramel Popcorn (for Popcorn Day, January 19), Almond Madeleines (for Almond Day, February 16), Spinach and Artichoke Dip (for Artichoke middle Day, March 16), and "many" extra for every month that follows.
Packed with a fresh, random mixture of recipes linked to every day of the 12 months and festive full-color photographs all through, this delightfully unusual cookbook is certain to tempt the tastebuds of foodies and free-spirits alike!
Read or Download FoodFest 365!: The Officially Fun Food Holiday Cookbook PDF
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Additional resources for FoodFest 365!: The Officially Fun Food Holiday Cookbook
1 bunch of dill ❹ Slice the lemon in thin slices and arrange on top of the salt, creating a little bed for the salmon. Top with garlic pieces and a good handful of dill to cover. Cook’s Note This lox comes from the Swedish gravlax, which is normally cured. The only difference with this and smoked salmon is that after the salmon has been cured it is then smoked. ❺ Place salmon flesh-side down on the dill; this allows the flesh to absorb the flavor. ❻ Add remaining salt-sugar mixture, covering the entire salmon.
Remove from pan, and place crepe on a plate. 1/8 teaspoon white pepper ❺ Spread with Nutella and sliced bananas, fold over, and dust with powdered sugar. ❻ Serve hot, and maybe with a little vanilla ice cream or whipped cream. FEB. 7 Fettuccine Alfredo Day Fettuccine Alfredo is the epitome of phenomenal cuisine, simply done. It was created in Italy by Alfredo de Lelio at his restaurant Alfredo Alla Scrofa around 1914 as a variation of Fettuccine al Burro (fettuccine with butter). This is an easy but decadent recipe— and as long as you have quality ingredients, this dish should be done in about 15 minutes!
Bake at 350°F for 15 minutes until golden. Whole cloves Grated nutmeg ❶ Put rum and sugar in a coffee mug. Add about 1 ounce of hot water and stir well. ❷ Cut a pad of butter, about ½ tablespoon. Stud pad with a few cloves. Drop butter into rum. ❸ Sprinkle a little nutmeg on top and enjoy! January 13 Jan. 18 Peking Duck Serves 4 1 5–6 pound Pekin duck Salt and pepper 4 tablespoons maltose syrup (or honey) 2 tablespoons honey 1 scallion, sliced thin (plus more for serving) 6 cups water 3 tablespoons fresh ginger (chopped small) 1 tablespoon salt 2 tablespoons sherry Peking Duck Day Peking duck is an Imperial dish hailing from Beijing—one of the quintessential culinary representatives of the great red nation.
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