I’ve been a huge fan of Daisy Martinez, cookbook author and star of the Food Network’s Viva Daisy! for ages now. Her spirit and sassy, but laid back approach to food are infectious. Now, with her new book Daisy’s Holiday Cooking, Daisy brings that spirit and approach to holiday meals.
A busy mom of four with a large, loving extended family, Daisy knows what it’s like to try to get crowd-pleasing food on the table with minimal fuss. In Daisy’s Holiday Cooking, she not only shares her best holiday recipes, but also her trusted formula for hosting delicious gatherings with time to spend time with your guests.
Effortless entertaining plan + user-friendy recipes organized by menu = best holiday cookbook ever. And you can win your very own copy!
The book has several menus for the upcoming Christmas and New Year’s holidays. Her Cocktail Party menu pairs Pisco Sours with Crispy Potato-Cabrales Wontons, Chipotle Pork Meatballs and six other mouthwatering appetizers. I want to host an Open House Decorating Party just to make Daisy’s menu which includes Cauliflower Pear Soup and two other soups served with Venezuelan Pan de Jamon, Turkey, Bacon and Avocado Panini and Watercress, Red Pear, Queso Fresco and Pomegranate Salad.
Are you drooling yet or what? And the recipes I’ve mentioned are just the tip of the iceberg. To top it all off, Daisy explains all speciality ingredients, provides step-by-step demos of techniques, time saving tips and gives ideas for leftovers.
Still not sold? Maybe you need to try Daisy’s Flourless Chocolate Chile Cake (recipe below). Then we’ll have ya. But move fast because this giveaway ends this Sunday, 12/12 at 11:59 pm EST.
1. Leave a comment telling us your favorite easy holiday dish.
2. Tweet the following message and then come back and let me know you’ve done so.
Enter to win Daisy’s Holiday Cooking, the new book by Daisy Martinez (@La_Daisy from @FoodNetwork) http://su.pr/34P6Ng #winDaisyscookbook
Daisy’s Flourless Chocolate-Chile Cake
makes 12 servings
1 cup brewed espresso
1 cup packed dark brown sugar
3 cinnamon sticks
12 ounces (3 sticks) unsalted butter, cubed
1 teaspoon cayenne pepper
12 ounces semisweet chocolate
4 ounces unsweetened chocolate
8 large eggs, beaten
Cinnamon ice cream and raspberries, for serving
1. Preheat the oven to 375°F.
2. Prepare a 9-inch springform pan: Cut a circle of parchment paper the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil tightly all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
3. In a medium saucepan, bring the espresso, brown sugar, and cinnamon sticks to a simmer over very low heat. Turn the heat to the lowest setting and steep until the syrup is very fragrant, about 20 minutes. Remove the cinnamon sticks. Stir in the butter until melted and then stir in the cayenne pepper. Set aside.
4. Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
5. Scrape the batter into the prepared springform pan. Set the pan in a large, deep ovenproof skillet or a roasting pan and set on the oven rack. Pour in enough hot water to come halfway up the sides of the springform pan. Bake until the center is set and barely wiggles when you shake the cake pan gently, 50 to 60 minutes.
6. Remove the cake from the water bath. Let the water bath cool before removing it from the oven. Let the cake cool to room temperature. Remove the foil and chill the cake in its pan for at least 8 hours. Remove to room temperature about 30 minutes before serving. Run a wet knife around the sides of the pan, then pop the spring to release. Place a platter on top of the cake and fl ip the pan over. Remove the bottom of the pan, and peel off the parchment. (To cut neat slices of the cake, dip the knife in hot water before and wipe it clean after cutting each slice.) Serve with cinnamon ice cream and raspberries.
Photo and recipe reprinted with permission from Daisy’s Holiday Cooking: Delicious Latin Recipes for Effortless Entertaining by Daisy Martinez, Copyright © 2010