From wreath-bedecked fishing boats to the sparkling Shoppers' Stroll, Nantucket Island captures the magical spirit of the holidays like no place else. Elegantly adorned with 75 beautiful full-color photographs, The Nantucket Holiday Table lets everyone celebrate the charm of the Island's traditions with favorite recipes showcasing the best of Nantucket's bounty. Susan Simon, author of The Nantucket Table, returns to her beloved island to serve up personal stories, historical tidbits, and 75 wonderful recipes. Festive mornings start with Salmon Hash with Poached Eggs, followed by a cozy lunch of Chicken Chowder. Scallop Seviche, Mini Sweet Potato and Sage Pancakes, and tempting Hot Rum Punch give holiday parties an island flavor while Fancy Yankee Pot Roast, Wintertime Coleslaw, and Pumpkin-Caramel Pudding will warm the hearts of friends and families. Wherever you live, The Nantucket Holiday Table will bring the joy of a Nantucket holiday season to your own dining room.

Susan Simon spent her first summer in Nantucket in 1960. She runs a catering business in New York City and is a part-time resident of the island.

Jeffrey Allen has been a photographer on Nantucket Island for over 25 years.

Introduction

9

(9)

HOLIDAY BREAKFASTS

Salmon Hash with Poached Eggs

18

(2)

Almond French Toast with Caramelized Applesauce

20

(2)

Eggberg

22

(1)

Kedgeree with Nantucket Smoked Bluefish

23

(1)

Sweet Potato and Chorizo Frittata Squares

24

(2)

Coronation Scallops on a Bed of Parsleyed Rice

26

(2)

Jimmy Gross's Christmas-Day Crepes

28

(2)

Apple-Molasses Pancakes with Honey Butter

30

(4)

COCKTAIL PARTIES

Scallop Seviche

34

(2)

Archangels on a Cloud

36

(1)

Gwen Gaillard's Shrimp Tempura with Duck Sauce

37

(1)

Root-Vegetable Chips

38

(1)

Mini Sweet Potato and Sage Pancakes

39

(1)

Gravlax with Spicy Mustard Sauce

40

(2)

Salt Codfish Fritters

42

(2)

Cheddar and Cranberry Conserve-Butter Tea Sandwiches

44

(2)

Thom Koon's Hot Crab Dip

46

(1)

Hot Mulled Wine with Chestnuts

47

(1)

Eggnog

48

(2)

Hot Rum Punch

50

(4)

MAIN COURSES

Roasted Cod on a Bed of Allium

54

(2)

Wintertime Codfish Cakes with Egg Sauce

56

(1)

Holiday Table Lobster and Scallop Stew

57

(1)

Coquilles St. Jacques alla Moda Mia

58

(1)

Baked Plaice with Mustard and Herbed Bread Crumbs

59

(1)

Grilled Turkey with Corn Bread and Oyster Dressing

60

(4)

Chicken Roasted in a Skillet

64

(2)

Fried Chicken for Chanukah

66

(2)

Duck Breasts with Cranberry-Orange Sauce on Wilted Cabbage

68

(4)

Cider-Soaked Baked Ham with Honey-Rum Glaze

72

(2)

Loin of Pork with Fennel Seeds and Apple Cream

74

(1)

Coffee Roast Beef Stew

75

(1)

Fancy Yankee Pot Roast

76

(4)

SIDE DISHES

Pumpkin Lasagne

80

(2)

Roasted Squash Risotto

82

(2)

Stewed Squash a la Nantucket

84

(1)

Roasted Brussels Sprouts and Chestnuts

85

(3)

Individual Cauliflower Souffles

88

(1)

Broccoli with Anchovy Cream

89

(1)

Harvard Beets with an Orange-Caper Twist

90

(2)

Dede Avery's Maple Syrup-Baked Beans

92

(2)

Laura Simon's Root-Vegetable Latkes

94

(2)

Sweet Potato Salad with Orange Marmalade-Mustard Mayonnaise

96

(1)

Red Cabbage and Cranberries

97

(1)

Wintertime Coleslaw

98

(4)

SOUPS, SANDWICHES, AND LEFTOVERS

Christmas Stocking Carrot Soup

102

(1)

Caldo Verde

103

(1)

Curried Parsnip Soup

104

(4)

Pureed Chickpea Soup with Crunchy Ham Bits

108

(1)

Potato and Stilton Soup

109

(1)

Chicken Chowder

110

(1)

Turkey Sandwiches with Cranberry Mayonnaise on Sweet Potato Biscuits

111

(1)

Coronation Turkey Salad in Pita Pockets

112

(2)

The Nantucket-Cuban Connection Sandwich

114

(2)

Turkey Sandwiches with Avocado and Bacon Mayonnaise on Portuguese Bread

116

(1)

Chicken and Ham Croquettes

117

(1)

Turkey Shepherd's Pie

118

(4)

DESSERTS

Cranberry Shortcakes

122

(2)

Janet Folger's Krumkaker

124

(2)

Cranberry Crunch

126

(3)

Cranberry Beach-Plum Cheesecake

129

(1)

Spirited Gingerbread with Ginger Ice Cream

130

(3)

Orchard Bundles with Apple-Caramel Sauce

133

(2)

The Contessa's Bread Pudding

135

(1)

Pumpkin Caramel Pudding

136

(2)

Indian Pudding with Hard Sauce

138

(4)

GIFTS OF FOOD

A Quartet of Marmalades

142

(4)

Green Tomato Preserves

146

(1)

Cranberry Conserve

147

(1)

Cranberry Syrup

148

(1)

Holiday Party Mix

149

(1)

Curry Bows

150

(2)

Caramelized Dried Fruits and Nuts

152

(2)

Hilda Simon's Gingersnaps

154

(2)

Date Pudding

156

(1)

Marshmallows and Hot Cocoa Mix

157

(1)

Leila Coffin Ray's Potato Fudge

158

(2)

Acknowledgments

160

(1)

Sources

161

(1)

Index

162

(6)

Table of Equivalents

168

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Chapter One

SALMON HASH WITH POACHED EGGS

Hash is one of the most comforting of foods. This one, a steaming mound of salmon and potatoes, is a treat for the tummy. With salmon available year-round on Nantucket, it's possible to indulge yourself at will. But I like to think that certain dishes are "special occasion" ones. This salmon hash, with its simple and luxurious sauce of poached eggs, is destined to coddle and soothe all those who begin a special day with it.

1 1/4 pounds salmon fillet, boned,

skin on

1 pound unpeeled red potatoes,

finely diced

1 onion, coarsely chopped

2 tablespoons unsalted butter

1/2 cup heavy cream

Juice of 1/2 lemon (about 2 tablespoons)

Salt and freshly ground white

pepper to taste

1/4 cup coarsely chopped fresh dill

6 large eggs

1 In a large, covered saucepan fitted with a steamer, steam the salmon for 10 to 15 minutes, or until the fish is opaque throughout. Remove from the steamer and let cool.

2 Remove any salmon skin that has stuck to the steamer basket and add water to the pan if necessary. Steam the potatoes for 10 to 15 minutes, or until a tester easily passes through a potato.

3 In a large, heavy-bottomed skillet over medium heat, sauté the onion and potatoes in the butter until they begin to brown. Add the cream, stir to combine, and then stir in the lemon juice, salt, and pepper. Cook for 3 minutes more. Set aside and keep warm.

4 Skin and flake the cooled salmon. Stir the salmon into the potato mixture and cook for 3 minutes. Turn off the heat and stir in the dill. Cover the skillet to retain the heat while poaching the eggs.

5 Poach the eggs in simmering water. To serve, place the warm hash on warm dinner plates and place a poached egg atop each serving. Serve immediately.

SERVES 6

ARCHANGELS ON A CLOUD

The not-so-distant cousin of angels on horseback (oysters wrapped in bacon served on buttered toast), archangels on a cloud are delectable tidbits that showcase Nantucket's bay scallops. These archangels are an even more accessible cocktail party food, served on skewers and easily dipped into the horseradish cream.

1 cup sour cream

2 tablespoons heavy cream

2 tablespoons prepared horseradish,

drained

1 teaspoon fresh lemon juice

1/2 teaspoon freshly ground white

pepper

12 thin slices smoked bacon, cut in

half crosswise

24 plump bay scallops, or 12 sea

scallops cut in half

1 In a small bowl, combine the sour cream, heavy cream, horseradish, lemon juice, and pepper and stir. Refrigerate until ready to use.

2 Preheat an oven to 350°F. Place the bacon on a wire rack sitting in a baking pan. Cook for 8 minutes, or until the bacon appears to be half-cooked. Remove from the oven and increase the oven temperature to 450°F.

3 Wrap a par-cooked bacon strip around each scallop and secure with bamboo skewers or wooden toothpicks. Place the loaded skewers on the wire rack and cook for 5 to 7 minutes, or until the scallops are opaque and the bacon crisp. Serve hot, arranged on a platter with a bowl of the horseradish cream sitting in the center.

MAKES 24 HORS D'OEUVRES

THOM KOON'S HOT CRAB DIP

Thom Koon, Bart Cosgrove, and I began our friendship the first night of the first Shopper's Stroll in 1974. It has been a friendship marked by great shared meals and hilarious visits. Thom and Bart served this hot crab dip at the first party I attended at their Nantucket home. I loved it then, I love it now. ¶ Thom thinks that he's invited to so many parties during the holidays because when he asks what can he bring, before he can finish the sentence the response is inevitably, "Oh, maybe that crab dip, if it's not too difficult." It's not, and he always brings it.

2 pounds cream cheese at room

temperature

1 cup whole milk

1/2 cup finely chopped onion

1 tablespoon minced garlic

1 tablespoon fresh lemon juice

1 tablespoon prepared horseradish

Three 6-ounce cans white crab

meat, drained

1 teaspoon freshly ground white

pepper

Salt to taste

Ritz crackers for serving

Celery sticks, carrot sticks, multicolored

bell pepper triangles,

and cucumber slices for

serving

1 Preheat an oven to 350°F. In a large casserole dish, combine the cream cheese, milk, onion, garlic, lemon juice, horseradish, crabmeat, and pepper. Thoroughly combine with a wooden spoon. Taste and add salt as desired.

2 Bake for 15 minutes. Stir again. Bake 10 to 15 minutes longer, or until the mixture bubbles.

3 Serve hot. You may want to keep this on a warming tray. Surround with Ritz crackers (Thorn's favorite) and raw vegetables.

SERVES 15 TO 20