Homemade bread is always welcome, but there is something about breads made in the fall and winter months. It warms up the house while baking and the aroma is irresistible. An article in this issue called “Fresh from the Oven” has recipes for hearty country breads; some sweetened with cinnamon or chocolate; sourdough rye with raisins; sweet potatoes; russet potatoes; cheeses; and saffron along with sweet spices and caraway seeds.
With many issues of the vintage Cuisine magazines, the great Bert Greene always has articles about places to find great food, and this one is all about Soho in New York City. He says Soho has its own style with variety and freshness. There are recipes from Dean & DeLuca for a fresh seafood terrine and a chicken terrine, and desserts of poppy seed pound cake; and a chocolate-glazed Viennese Torte. Other restaurants offer selections of a beef and lentil salad with fresh herbs and ginger; Smoked Chicken Salad; cabbage salad with fennel and dill; a Chinese green bean salad; Mediterranean Vegetable Quiche (Bert called it a “ratatouille custard pie”; Herbed crepes with shrimp, smoked salmon and spinach; and a delectable-sounding coffee cake with coffee icing. There’s so many more recipes to drool over.
If you enjoy wild rice (I love it) make a creamy wild rice soup with bacon and vegetables; a shrimp and wild rice salad; wild rice croquettes; pork loin stuffed with wild rice mixed with golden raisins, pistachios, apple, and carrots; a nutty wild rice bread; and a rummy wild rice pudding with spices, currants, and more, then topped with a rum-flavored whipped cream.
Microwave cooking expert Mary Jo Bergland wrote an article about easy entertaining with a microwave oven. Recipes include Asian chicken wings; meatballs in a lingonberry sauce; a beer-batter bread with bacon-pecan spread; and the one I made, Brie with almonds and butter. The whole appetizer is ready to serve in less than 10 minutes, which makes it perfect for entertaining.
It’s so good and easy, and is now on my go-to list of quick entertaining ideas!
- 1 wheel Mini Danish Brie Cheese
- 2 Tablespoons unsalted butter
- 2 Tablespoons blanched sliced almonds
- Crackers, for serving
- Remove wrapping from cheese and place on a microwave-safe serving plate about 1-1/2 inches larger all around than cheese; set aside.
- Combine butter and almonds in a 1-cup glass measuring cup. Microwave on high, stirring once, until almonds are toasted, about 3 to 4 minutes, watching carefully. (this can also be done in a small skillet until almonds are toasted.)
- Spoon the almond mixture over cheese. Microwave on medium-high (70%) power until cheese is hot throughout, 45 seconds to 1-1/2 minutes. Cheese should ooze out when cut. Serve as a spread for plain crackers.
- Note: I wrote this exactly as written in the magazine, but since this recipe is from 1980, microwaves could have had different settings. I microwaved mine on high until the cheese was warmed and oozed out. Serve immediately while cheese is hot and runny.
Debbie,
I stumbled upon your blog because I heard of a town called Hot Coffee, Mississippi, which led me to google that, which led me to your blog post about it, and now here I am finding myself enthralled with your blog and recipes. I just wanted to say thank you for keeping it up for all these years. You have a new reader in me, and I look forward to combing through all of your recipes, reading the origin stories and the commenters and what they care about. I’m wrapped up in nostalgia and I want to just say thank you. Merry Christmas to you and your loved ones!
Laura, you warm my heart with your comment. It’s readers like you that keep me going with the blog after all these years. I’m humbled by your kind words. I started writing years ago just thinking it was for my family, but I’ve been fortunate to have readers like you find me. I’ve made new friends along the way, and now you are one of them. I’m glad you found me through the Hot Coffee, Mississippi story. It was a lot of fun to write. One of my daughters lives in MS and she keeps me informed of all the great places and kind people of the state. I hope to see you back soon! Merry Christmas to you and your family too.
Your blogs are the reason I’ve purchased several issues of Cuisine. Even though I grew up in the 60s and 70s, I’d never heard of them until your introduction.
When you feature a recipe, it makes it more approachable for me. I’m not sure I would have realized how “do-able” this recipe. Of course, it helps that the variety of cheese available is so much more extensive than it was when this issue was published.
Debbie, your food staging is beautiful!
Denise, I love that I introduced you to the old Cuisine’s. Another wonderful food magazine like Sphere that left us too soon. The easy and delicious classic recipes from the old food magazines never grow out of style. The brie is a favorite last minute appetizer.