Canal House Cooking, Volume 2: Fall & Holiday by Christopher Hirsheimer and Melissa Hamilton

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Notes about this book

  • sck on December 11, 2011

    The capon stuffed with fettucine was fabulous.

  • Julia on June 06, 2011

    The fried zucchini is so easy, looks gorgeous and tastes wonderful!

Notes about Recipes in this book

  • Fried zucchini

    • Julia on June 15, 2011

      Easy and delish!

  • Roast duck and potatoes

    • kjwright on December 26, 2020

      Lovely simple recipe. Potatoes took somewhat longer to brown than recipe indicated, though crazy good end result. Love the addition of anise seed with the duck, enhanced natural sweetness and savoriness of the meat.

  • Bûche de Noël

    • kjwright on December 26, 2020

      Used as guidance and assembly for 2020 Buche de Noel. Meringue mushrooms approach and instructions were wonderful; also used chocolate icing for mushrooms and icing final cake. Used separate chocolate genoise recipe from alternate source; sprinkled genoise with kirsch, filled with black currant jelly.

  • Roasted red peppers with currants and capers

    • Melanie on January 15, 2016

      I was a big fan of this. Easy to make (ahead) and full of flavour. Using the oven worked fine.

  • Shortbread (Galette Bretonne)

    • twoyolks on December 19, 2020

      This is pretty easy and really great shortbread. It's a bit more cakey than other shortbread recipes I've made. I had some Kerrygold butter so I used it in the shortbread to great effect.

  • Hot spiced cider

    • twoyolks on November 21, 2016

      A nice hot cider for a cold fall day. I didn't really get much cinnamon flavor in the cider but I probably didn't let it steep long enough. Additional mulling spices would probably also be welcome.

  • Cranberry port gelée

    • twoyolks on November 27, 2015

      This has a really nice texture and a good flavor. The port flavor is strong and overpowers the cranberries somewhat.

  • Eggs en cocotte

    • twoyolks on December 17, 2013

      I'd reduce the amount of cream and butter in the future. They made it too rich and soupy.

  • Mushroom ragù on polenta

    • swegener on April 25, 2015

      Made with vegetarian stock, a lovely spring dish with the fresh mushrooms. I used whey leftover from my ricotta making and leftover stock for the polenta. It didn't need as long for the polenta to cook as indicated in the recipe, because for whatever reason it took a long time to come to temperature.

  • Negroni

    • lils74 on March 25, 2020

      Made this tonight, sans the orange slice. Canal House cocktails are my go-tos. Simple and accurate.

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Reviews about this book

  • Fine Cooking

    ...they offer deeply satisfying recipes and luminous photos and illustrations.

    Full review
  • ISBN 10 0615318304
  • ISBN 13 9780615318301
  • Linked ISBNs
  • Published Nov 01 2009
  • Format Paperback
  • Page Count 132
  • Language English
  • Countries United States
  • Publisher Canal House

Publishers Text

CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare, and completely doable for the novice and experienced cook alike. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie’s Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table.

Canal House Cooking, Volume N° 2, Fall & Holiday is the second book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!

A subscription to Canal House Cooking can be made at The Canal House website.

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