Festival Favorites: A Christmas Cookbook
Monday, November 12, 2007
Looking for a great gift this year?
How about this terrific find courtesy of the Fairfield Christmas Tree Festival. Give a piece of the festival's history, a collection of over 330 recipes shared by Board members and friends of the FCTF.
Several recipes from local chefs and caterers are included in the book. Readers won't want to miss the chocolate truffle recipe from Jean Pierre Rudaz of La Colline Verte, or the Crab Cakes from Festivities Caterering. There's also the Board's traditional Christmas Tree Festival Chicken Pasta Salad and recipes from the Bigelow Tea Company.
The collection was 'donated' by the many who have worked at the FCTF during its twenty-six years and have generously shared their time and talents to make the FCTF a vital, important and successful endeavor each year.
Festival Favorites sells for $20 and may be purchased at the Fairfield Christmas Tree Festival, which takes place at the Burr Mansion, November 30, December 1st, and 2nd.
Copies also may be ordered by calling 259-0187, with an additional mailing cost of $5 or to Fairfield Christmas Tree Festival, P.O. Box 844, Southport, CT 06890.
For more information visit FairfieldChristmasTreeFestival.org
Sample recipe:
Fudge Pie (from the kitchen of Vicki Burch)
Makes two 9" pies
2 cups sugar
1/2 cup all purpose flour
1/2 cup cocoa powder
4 whole eggs, slightly beaten
2 sticks (1 cup) butter or margarine, melted
2 tsp. vanilla extract
2 prepared pie shells
In a large bowl, mix sugar, flour and cocoa well. Add melted butter, and then add eggs, and vanilla.
Pour into prepared pie shells. Bake 350 degree oven for 30 to 35 minutes. Cool on a rack, and serve with whipped cream on the side. Refrigerate any leftovers.
How about this terrific find courtesy of the Fairfield Christmas Tree Festival. Give a piece of the festival's history, a collection of over 330 recipes shared by Board members and friends of the FCTF.
Several recipes from local chefs and caterers are included in the book. Readers won't want to miss the chocolate truffle recipe from Jean Pierre Rudaz of La Colline Verte, or the Crab Cakes from Festivities Caterering. There's also the Board's traditional Christmas Tree Festival Chicken Pasta Salad and recipes from the Bigelow Tea Company.
The collection was 'donated' by the many who have worked at the FCTF during its twenty-six years and have generously shared their time and talents to make the FCTF a vital, important and successful endeavor each year.
Festival Favorites sells for $20 and may be purchased at the Fairfield Christmas Tree Festival, which takes place at the Burr Mansion, November 30, December 1st, and 2nd.
Copies also may be ordered by calling 259-0187, with an additional mailing cost of $5 or to Fairfield Christmas Tree Festival, P.O. Box 844, Southport, CT 06890.
For more information visit FairfieldChristmasTreeFestival.org
Sample recipe:
Fudge Pie (from the kitchen of Vicki Burch)
Makes two 9" pies
2 cups sugar
1/2 cup all purpose flour
1/2 cup cocoa powder
4 whole eggs, slightly beaten
2 sticks (1 cup) butter or margarine, melted
2 tsp. vanilla extract
2 prepared pie shells
In a large bowl, mix sugar, flour and cocoa well. Add melted butter, and then add eggs, and vanilla.
Pour into prepared pie shells. Bake 350 degree oven for 30 to 35 minutes. Cool on a rack, and serve with whipped cream on the side. Refrigerate any leftovers.
