Holiday Entertaining goes to Entry #101! Mellisa, please send me your mailing address so we can send the book to you with enough time to make use of it for the holidays! Everyone else, as always, thanks so much for playing, and it always an honor to have you stop by The Delicious Life! Stay tuned...
This Book Makes Me "Hef"
Holiday Entertaining is much bigger than the usual 8-inch-ish square Williams-Sonoma cookbooks that come in every one-word flavor imaginable from "American" (written by Rick Rodgers of previous cookbook giveaway!) to "Seafood," but though it's not quite big enough to be a coffee table like some other books we know, Holiday Entertaining from Williams-Sonoma is one of those we categorize as "coffee table books."
Because it's gorgeous.
I have no idea what the publishers were thinking when they chose the cover image. Perhaps chocolate + "snow" + little red berries = quintesessential holiday? It's a literal case of "don't judge a book by its cover" because the Rich Chocolate Brownie Cake on the front does no justice whatsoever to the full-page photos inside that bleed to the edge and make you wonder why you feel this way looking at a picture of seared scallops. It's food p0rn.
But not the raw, spread-turkey in-your-face Hustler kind.
This is classy.
Of course, the book isn't just beauty. There are brains there, too, in the form of real, useful recipes, one of which I included below. I think I may have chosen the Caramelized Onion and Sour Cream Dip simply because it uses fresh thyme, with which I currently have an unhealthy obsession). Even more useful, I think, are the tips and ideas that might inspire you as you think about your own Holiday entertaining plans. (Sorry, didn't to sound so "marketing-y" there.)
I'd keep the book myself but I told the PR firm I'd give it away, so I did.
Caramelized Onion and Sour Cream Dip Recipe
from Williams-Sonoma's Holiday Entertaining
serves 8
Dip Ingredients:
1 pound yellow onions (this is about 2 medium onions)
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
2 cups low fat sour cream
2 teaspoons minced fresh thyme
1 teaspoon white balsamic vinegar
Dip Directions:
Using a mandoline or a large, sharp chef's knife, cut the onions into slices about ⅛ inch thick. Cut the slices in half.
In a saucepan over medium heat, melt the butter with the olive oil. Add the onions and sprinkle with salt and pepper. Stir, then reduce the heat to low and cook, uncovered, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Let cool to room temperature. (The onions can be cooked up to 2 days ahead, covered, and refrigerated.)
When the onions are cool, transfer to a blender or foor processor. Add 1 cup of the sour cream, the thyme, and the vinegar and process to a coarse puree. Transfer to a bowl and stir in the remaining 1 cup sour cream. (The dip can be covered and refrigerated for up to 8 ours before serving.)
Transfer to a serving bowl and serve at room temperature.
Ryan Y. says
so many good dips
hot spinach artichoke dip
guac w/chunky avocado, pepper, lime, salt, w/or w/o tomatoes
spicy salsa
hummus dip
black bean dip
Sarah J. Gim says
Thanks all for playing along! The giveaway entry period is over, but please do continue to comment with your favorite dip. After all the comments today, I am now fascinated by what is popular :)
Sharmishtha says
My favorite dip is this mushroom in orange creme that I make. It is rich, sweet, unique and can be adapted to a low fat version for the vain :)
Sarah J. Gim says
Sharmishtha: "for the vain" is the BEST thing i've read all day. granted, it's only four hours into the day (4 am here in Cali), but still, so funny because it's so true.
bmk says
I love salmon dip.
Carolyn says
I love adding scallions and seasonings to cream cheese. Add avocado and you have a great TexMex spread.
Smadar says
Easy: guacamole.
Niki says
I love Skordalia, which is a Greek cold garlic potato dip. And when I saw garlic, I mean like equal parta garlic and potato!!! Okay, maybe not, but darn near close to it!
Janet Robinson says
I think cold spinach dip with bread and veggies is my favorite. The crunch of the water chestnuts makes it the perfect treat!
Anna says
i love a classic chickpea/tahini hummus... though i'm also open to variation: white bean/garlic, sundried tomato/basil, feta/herb... yum!
Michelle McGlynn says
Swiss cheese bacon dip ( it is a recipe adapted from Rachael Ray).
MrsDocChuck says
My husband's gall bladder problems make dip a thing of the past for us. A guilty pleasure I enjoy only on the rare occasion we are invited to a pot luck or smorgasboard.
You all are making me drool with your recipes and ideas!
Kirsten says
hope its not too late - love your blog! gotta go w/ old fashioned onion dip made w/ Nancy's organic sour cream.
Jana says
I love taco dip!
Keely B says
spinach dip in a pumpernickel loaf!
elsa says
spinach-artichoke
Van says
Artichoke dip is my favorite one.
Charity says
Creamy cucumber dinner, as cool and refreshing as breeze in the summertime!
Mellisa says
Wow, thank you so much!! I can't wait to try out the recipes :)