Just when you need to fix party foods, come a new books

November 25, 1992|By Peter D. Franklin | Peter D. Franklin,Universal Press Syndicate

Barbara Kafka's cranberry ketchup recipe, from her book, "Party Food" (William Morrow, 1992), which was printed in last Wednesday's food page, contained an error. The correct recipe

follows. The Sun regrets the error.

Cranberry ketchup

Makes 6 cups.

3 pounds -- about 13 1/2 cups -- fresh cranberries (If using frozen, allow to defrost at room temperature.)

1 pound brown sugar

1 cup white vinegar

FOR THE RECORD - CORRECTION

1 1/2 ounces grated peeled fresh ginger (about 3 tablespoons)

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

Combine all ingredients in a 5-quart casserole with tightly fitting lid. Cook, covered, at 100 percent in a high-wattage microwave oven for 30 minutes, 50 minutes in a low-wattage oven, stirring occasionally.

Remove from oven and uncover. Pass mixture through a food mill fitted with a fine disk. Allow to cool.

Ladle into sterilized jars and store, tightly covered, in refrigerator.

It's party time!

The Thanksgiving holiday kicks off the season for merrymaking with family and friends. From turkey day to New Year's there will be many -- some would say too many -- opportunities to partake of a new culinary experience.

When it's your turn to play host, a couple of new cookbooks will help you create something different or put a new spin on an old favorite. They are "Parties!: Menus for Easy Good Times," by Melanie Barnard and Brooke Dojny (HarperCollins, 278 pages, $27.50), and "Party Food: Small & Savory," by Barbara Kafka (Morrow, 323 pages, $25).

There is much more in Ms. Kafka's book in the way of party food than there is in the more costly "Parties!" but the overall flavor and appeal are missing. There are dips and spreads, mousses and pates, crusty nuggets and puffy pastries, all accompanied by a knowledgeable text. But it's hard to fathom why a highly respected author and an outstanding publisher would allow some really fine and creative work by Ms. Kafka in the kitchen to be served so unappetizingly. It's a shame.

However, for the season, here is Ms. Kafka's recipe for cranberry ketchup. She says "tart cranberries . . . make a ketchup that is particularly good with bird. Think of all those sandwiches of leftovers, or use it to baste a duck."

Cranberry ketchup Makes 6 cups.

3 pounds fresh cranberries (if using frozen, allow to defrost at room temperature) (about 13 1/2 cups)

1 pound of sugar (4 cups)

1 cup white vinegar

1 1/2 ounces grated peeled fresh ginger (about 3 tablespoons)

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

Combine all ingredients in a 5-quart casserole with tightly fitting lid. Cook, covered, at 100 percent in a high-wattage microwave oven for 30 minutes, 50 minutes in a low-wattage oven, stirring occasionally.

Remove from oven and uncover. Pass mixture through a food mill fitted with a fine disk. Allow to cool.

Ladle into sterilized jars and store, tightly covered, in the refrigerator.

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