Books for Cooks

Barbara Burke

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Festive collection
perfect for holiday
entertaining

"Celebrate!" By Sheila Lukins (Workman Publishing, 2003, $35 hardcover, $19.95 paperback) Rating:

Good fortune and good feelings are meant to be shared with others, whether it's a candlelit dinner with one special person or a daylong family reunion, according to author Sheila Lukins, probably best known for her collaborative work on "The Silver Palate" series of cookbooks.

Just in time for Christmas and Hanukkah, Lukins' newest title will inspire and guide home cooks in planning their holiday feasts. "Celebrate!" is a glossy-paged volume of 46 menus, 350 recipes, and 200 vividly colored photographs. It's her most striking cookbook to date.

The calendar year gives us dozens of reasons to celebrate. But small, spontaneous moments can also precipitate a party, such as a pay raise, new neighbors or the first mango of the season.

Recipes range from oysters with mignonette sauce to an outrageous brownie sundae, accompanied by plenty of helpful preparation hints and serving suggestions.

This festive salad uses curly frisee, pomegranate seeds, persimmon slices and tangerine juice to replace vinegar in the dressing. Feel free to substitute mesclun (baby lettuce mix) if you prefer less bitter salad greens.

Frisee Folie

2 heads frisee lettuce, tougher outer leaves discarded
3 ripe persimmons, halved lengthwise
Salt and freshly ground black pepper, to taste
1/4 cup snipped fresh chives
1/2 cup Tangerine Vinaigrette (recipe follows)
1/2 cup shelled pistachio nuts, preferably unsalted
Seeds of 1 pomegranate (see note)

Separate frisee leaves and rinse in cold water. Drain and pat dry. Wrap leaves in kitchen towels and refrigerate until ready to use.

Core and peel persimmons. Cut into very thin lengthwise slices, using a very sharp knife. Cover with plastic wrap and refrigerate.

Shortly before serving, place frisee in a large bowl. Season with salt and pepper and toss with chives. Dress greens lightly with vinaigrette, then divide among 8 large salad plates. Lay 4 persimmon slices over each salad. Sprinkle with pistachios and pomegranate seeds; serve immediately. Serves 8.

Tangerine Vinaigrette

1/4 cup fresh tangerine juice
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 cup olive oil

In a small bowl, whisk together tangerine juice, mustard, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until thickened. Makes 1/2 cup. May be prepared 2 to 3 days in advance. Store, covered, in refrigerator. Bring to room temperature before adding to salad.

Note: To remove pomegranate seeds, cut or break fruit open and use fingers to push seeds from membranes. Then wash your hands -- the translucent red pulp may stain.

Approximate nutritional analysis, per serving: 130 calories, 11 g total fat, 1 g saturated fat, no cholesterol, 3 g protein, 8 g carbohydrate. Sodium will vary.

Rating Scale: Best in its class / Highly recommended / Recommended / Not recommended

Barbara Burke is a Hawaii-Pacific University instructor who teaches and writes about food and nutrition. Contact her at the Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or e-mail her at: features@starbulletin.com