Start your holiday celebration with recipes from the Suite. We will be adding recipes to this page for your dining and entertaining pleasure, so make sure you come back often. Please feel free to send us your favorite recipes, with or without photos of the finished dish. Recipes will include entrees, appetizers, desserts, side dishes, and vegan dishes. Enjoy and happy holidays!

CATEGORY: BREAD

Honeyed Chestnut Corn Bread Source: Bon Appetit, November 2002 Serves: 12 Ingredients: 2 cups yellow cornmeal 1 cup unbleached all purpose flour 4 teaspoons baking powder 1 ½ teaspoons coarse salt ½ teaspoon baking soda &fract12; cup (1 stick) unsalted butter, room temperature &fract14; cup honey 2 tablespoons (packed) golden brown sugar 4 large eggs, separated 1 cup vacuum-packed whole roasted chestnuts,* coarsely chopped 1 tablespoon chopped fresh thyme 1 cup buttermilk Instructions: Preheat oven to 350°F. Butter and flour 9-inch round cake pan with 2-inch-high sides. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter, honey, and sugar in large bowl until pale. Add yolks 1 at a time, beating well after each addition. Mix in chestnuts and thyme. Mix in dry ingredients, alternating with buttermilk, in 3 additions each. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium-stiff peaks. Fold whites into batter. Pour batter into prepared pan. Bake until top is golden and slightly puffed, about 50 minutes. Cool corn bread in pan on rack 10 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.) Serve with additional honey, if desired. * Available at specialty foods stores and some supermarkets.

Enjoy! Bon apetit! Buen provecho! Buon appetito! Bete'avon! Itadakimas! Mani deuseyo! Priiatnogo appetita! Guten appetit! Kale orexe! Go BACK to Holiday Recipe listing page.