Classical MPR's Steve Staruch airs selections from Taste of the Holidays, Vol. 7 — a collection of seasonal offerings performed by some of the region's finest artists.
Playlist — A Winter Supper
South Dakota Chorale
Ancia Saxophone Quartet
Spirit Moving Over Chaos
Bella Voce Young Women's Chorus
Dialogues on In Dulci Jubilo
Minnesota Symphonic Winds
In the Sky of Winter
J. David Moore
What 'Cha Gonna Call
National Lutheran Choir
The Birthday Party
One Voice Mixed Chorus
Included in the CD is great holiday music, and even a collection of complete recipes. Here's a sample:
Candied Chestnut Parfait
by Lynne Rossetto Kasper
If you think you don't like chestnuts, you have to try this. Besides being a cinch to make after a big dinner, it is delicious excess. In our house, the parfait is a holiday classic — a sweet we first tasted in France and have shamelessly copied for years.
I fiddle with it sometimes, adding hot fudge or candied nuts, or butterscotch sauce. Yet the joy is what happens when chestnuts in vanilla syrup meet up with the richest vanilla ice cream you can find.
Cook to Cook: Chestnuts in syrup can be difficult to find. French brands like Clement Faugier are what you want. If whole chestnuts in syrup are not to be had, use this brand's pureed sweetened chestnuts. Scoop the thick puree up so it forms little balls and dot those on top of the ice cream and between the ice cream and cake.
Serves 10, multiplies easily
10 small squares of pound cake, cut 1-1/2 inch squares about a 1/2 inch thick
A half-gallon of rich vanilla ice cream
20-30 ounces chestnuts in syrup (see note above)
3 cups cold heavy cream whipped with sugar to taste
2/3 cup cocoa nibs
1. Early in the day, line up 10 wine glasses and cover the bottom of each with the cake. Then, to save time at the end of dinner, scoop 10 balls of ice cream into a shallow container and freeze.
2. To serve, have all the ingredients handy. Break up a little of the chestnuts and spoon a few pieces on the cake.
3. Top with a teaspoon of whipped cream, then a ball of the ice cream.
4. Spoon over each portion a generous amount of chestnuts and their syrup.
5. Top with dollops of whipped cream and scatter cocoa nibs to finish off the dessert.