EXPLOREMY LIBRARY
Food & Wine
Victoria

Victoria Cherished Recipes 2013

In a frantic and hurried world, Victoria offers a respite from the chaos of everyday life. The pages are dedicated to living beautifully when entertaining, cooking, and decorating and even in artistic pursuits - and now you can enjoy every single page on your tablet! With a distinct personality all its own, Victoria personifies feminity, passion, and an enterprising spirit. Each issue features decorating and entertaining ideas, recipes, travel stories, essays from inspiring women, and much more.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
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7 Issues

in this issue

1 min.
dear friends

Hospitality almost always centers around the sharing of food and drink. From a simple appetizer and a glass of iced tea or wine to an elaborate, carefully orchestrated dinner, we use our culinary skills to create a welcoming setting for friends and family. At Victoria, we have gathered an array of recipe favorites that allow us to prepare centerpiece cuisine for those special moments. My love of cooking stems, in part, from memories of childhood days when I perched on a tall stool in my grandmother’s kitchen and “helped” by tasting samples of peach-cobbler filling or by rolling sugar-cookie dough to a certain thinness needed for crisp perfection. Do you have fond recollections of similar times spent learning the subtleties of food preparation? I am eager for the days when I…

4 min.
sips

Spiced Apple-Brandy Milk Punch Makes 1½ gallons 2 cups water 2 cups sugar 4 cardamom pods 3 cinnamon sticks 2 whole cloves 1 vanilla bean, split lengthwise and scraped, seeds reserved ¼ piece fresh nutmeg 1 (750-ml) bottle apple brandy* 1 gallon milk Garnish: grated fresh nutmeg 1. In a small saucepan, combine water, sugar, cardamom, cinnamon, cloves, reserved vanilla seeds, and nutmeg. Cook over medium-high heat until mixture boils, stirring often and brushing down sides of pan, as necessary, to prevent crystallization. Reduce heat, and simmer for 15 minutes. Remove from heat, and cool to room temperature. Store in an airtight container in refrigerator for up to 2 weeks. 2. In a large punch bowl, combine syrup, brandy, and milk, whisking to combine. Garnish with grated nutmeg, if desired. Serve immediately. *Note: For testing purposes, our test kitchen used Calvados, which can be…

8 min.
small bites

Crostini with Tomato Jam Makes approximately 3½ cups 8 large heirloom tomatoes, chopped 2 tablespoons fresh thyme leaves 3½ cups thinly sliced yellow onion ¼ cup clover honey 2 tablespoons extra-light olive oil 2 tablespoons red wine vinegar 2 teaspoons coarse salt, divided 1½ teaspoons ground black pepper, divided 24 (½-inch-thick) French baguette slices 1½ cups whole-milk ricotta cheese 2 teaspoons lemon zest Garnish: fresh thyme sprigs 1. Preheat oven to 350?. Line 2 baking sheets with aluminum foil. 2. In a large bowl, toss together tomatoes, thyme leaves, and onion until combined. Divide mixture evenly between baking sheets; bake for 1 hour. 3. In a small bowl, whisk together honey, olive oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Divide mixture evenly between baking sheets, and stir to combine with tomato mixture. Increase oven temperature to 400?; bake for 35 to 45 minutes, or…

1 min.
french finesse

Vintage Warmth Emulate the understated elegance of a Provençal farmhouse with just a few well-worn elements and flea-market finds, such as antique French chairs and a white earthenware pitcher loosely arranged with sunflowers. Color, Pattern & Texture Create a sense of rustic beauty with table linens in shades of antique white and sun-washed red, as well as woven sea-grass glasses accented in scarlet. Bistro-style porcelain dinnerware and informal white flatware further enhance the color theme. Form & Function Covered silver eggcups, a coffee-filled French press, and a brushed-pewter toast caddy punctuate the Gallic inclination toward functional embellishment. A lovely mélange of shapely silhouettes, this quaint breakfast table embodies the graceful poise of French-country style.…

7 min.
soups

Cream of Celeriac Soup Makes 8 servings 3 slices bacon 3 tablespoons butter ½ cup chopped onion 1 shallot, minced 1 clove garlic, minced 1 large celery root (about 3 pounds), washed, peeled, and diced 3½ cups chicken stock 2½ cups water Bouquet Garni (recipe follows) 1½ teaspoons coarse salt ½ teaspoon ground black pepper ¼ teaspoon ground white pepper 1½ cups half-and-half ¼ cup heavy whipping cream Garnish: celery leaves 1. In a Dutch oven, cook bacon over medium heat until crispy; remove and discard, reserving drippings. Melt butter; add onion, shallot, and garlic. Cook, stirring often, over medium heat until tender, about 5 minutes. Add celery root, stock, water, and Bouquet Garni. Bring to a boil; reduce heat, and simmer, covered, until tender, about 45 minutes to 1 hour. Cool mixture; remove Bouquet Garni, puree, and strain with a fine-mesh sieve. 2. Place mixture back in…

11 min.
salads

Sweet and Savory White-Peach Salad Makes 4 servings 1 cup fresh white corn kernels 1 tablespoon extra-virgin olive oil 4 white peaches, peeled, pitted, and diced ¼ pound thinly sliced prosciutto, torn into pieces ½ cup torn fresh basil ¼ cup shaved Manchego cheese* ¼ cup vegetable oil 3 tablespoons peach nectar 2 tablespoons white balsamic vinegar ⅛ teaspoon cayenne pepper ¼ teaspoon salt 1. In a medium skillet over medium-high heat, combine corn and olive oil, and cook until corn is tender, about 6 minutes. Remove from heat, and cool completely. 2. In a large bowl, combine prepared corn, peaches, prosciutto, basil, and cheese. In a small bowl, combine vegetable oil, peach nectar, vinegar, cayenne pepper, and salt, and whisk until emulsified. Toss salad with enough vinaigrette to coat. Salad may be chilled before serving. *Manchego cheese is a nutty, buttery sheep’s-milk cheese and…