COOKBOOKS WITH PANACHE Park Avenue Potluck
Celebrations
by The Society of Memorial Sloan-Kettering Cancer Center and Florence Fabricant.
This highly anticipated cookbook offers advice on how to celebrate in style with a compilation of sensational recipes, entertaining ideas, party-planning tips, and personal anecdotes from New York’s most celebrated hostesses. Award-winning food writer and contributing New York Times columnist, Florence Fabricant edits as well as contributes to the book.
A portion of the proceeds from the sale of Park Avenue Potluck Celebrations (Rizzoli New York, 2009, $35.00) will provide funding for The Society’s patient care, research and education programs at Memorial Sloan-Kettering Cancer Center. Founded in 1946 by a group of pioneering women, The Society works to bring comfort and care to improve the quality of life of patients treated at the Center.
Among The Society’s dedicated members to share their signature dishes and trade secrets for this important cause are Muffie Potter Aston, Chesie Breen, Mary Davidson, Elizabeth Fuller, Eugenie Niven Goodman, Leslie Jones, Coco Kopelman, Heather Leeds, Nicole Limbocker, Daisy Soros, Kathy Thomas, and Barbara Tollis.
Organized by season, the book serves up a year’s worth of fabulous special occasions offering a sneak peek into the private homes and family celebrations at New York’s most sought-after addresses. From Valentine’s Day, Easter, Mother’s Day, July 4th, Labor Day, Thanksgiving and the Holiday season to anniversaries and birthday parties, the book shares delicious heirloom recipes and affordable entertaining ideas. All of the dishes are easy and accessible, many of which can be prepared in advance so your role as host or hostess-with-the-mostest is not crimped in any way. With over 150 photographs by James Beard Award recipient Ben Fink, everyone can replicate The Society’s elegant lifestyle and family traditions in New York and the Hamptons.
BUTTERNUT SQUASH SOUP WITH
PARMESAN AND SAGE
Recipe by Kathy Thomas Makes 6 to 8 Servings
This soup has a long history—I concocted it as a newlywed when
most of the butternut squash soup recipes I tried were too sweet.
I began serving it from Italian coffee mugs at relaxed fall suppers
and eventually it became part of our Thanksgiving dinners.
INGREDIENTS
1 butternut squash, peeled, cut in half, seeded, and cubed
2 leeks, white part only, cleaned and chopped
2 carrots, sliced
½ cup chopped onion
2 tablespoons unsalted butter
1 teaspoon salt
4 cups well-seasoned chicken stock
2 cups freshly grated Parmigiano-Reggiano
½ cup heavy cream, optional
Sage leaves for garnish
Extra virgin olive oil for drizzling, optional
PREPARATION
Place the squash, leeks, carrots, and onion in a saucepan. Add the butter and
salt, cover, and cook over low heat until the vegetables start to soften, 10 to
15 minutes. Add the chicken stock, bring to a simmer, and cook, covered,
until the vegetables are soft, about 30 minutes.
Meanwhile, preheat the oven to 350 degrees.
Using a tablespoon, drop about 24 small mounds of the cheese onto a
nonstick baking sheet. Place in the oven and bake until the cheese melts and
forms lacy crisps. Remove from the oven and cool. Set aside.
When the vegetables are soft, cool briefly, then puree them, along with
the stock, in a blender or food processor in two batches. Return the puree to the saucepan and bring to a simmer. Season with salt to taste. Add the heavy
cream, if using, and heat through. Serve in bowls or mugs, each garnished
with Parmesan crisps and a sage leaf. If you like, drizzle the surface of the
soup with olive oil.
Excerpted from Park Avenue Potluck Celebrations, by The Society of Memorial Sloan-Kettering Cancer Center and Florence Fabricant (Rizzoli New York, 2009, $35.00).
COOKBOOKS WITH PANACHE
