The Martha Stewart Living Cookbook by Martha Stewart Living Magazine Page A

ready to serve, or overnight.

    NOTE
The egg in this recipe is not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
    classic cocktail sauce
    MAKES ABOUT 1 CUP
    If using prepared horseradish, reduce the amount of lemon juice to 1 tablespoon.

    2 tablespoons grated peeled fresh horseradish (or prepared horseradish)
    2 tablespoons fresh lemon juice
    ¼ teaspoon coarse salt
    ¾ cup ketchup
    ¼ teaspoon hot sauce (optional)

    Stir together the horseradish, lemon juice, and salt in a small bowl. Stir in the ketchup and hot sauce, if desired. Cover; refrigerate until ready to serve, or overnight.
    mignonette sauce
    MAKES ABOUT 1 CUP
    1 shallot, finely chopped
    1½ teaspoons coarsely ground pepper
    ½ cup sherry vinegar
    ½ cup champagne vinegar or white wine vinegar

    Stir together the shallot, pepper, and vinegars. Let stand 20 minutes before serving.
    thyme-cheddar twists
    MAKES 18
    1 cup milk
    4 tablespoons sugar
    2 envelopes active dry yeast (2 scant tablespoons)
    3 cups all-purpose flour, plus more for dusting
    1 teaspoon salt
    8 tablespoons (1 stick) cold unsalted butter, cut into pieces, plus 3 tablespoons unsalted butter, melted
    3 large egg yolks
    Vegetable oil, for bowl
    1½ cups coarsely grated sharp white Cheddar cheese (about 4 ounces)
    2 tablespoons chopped fresh thyme
    2 teaspoons freshly ground pepper
    1 large egg beaten with 1 tablespoon water, for egg wash

    1. Heat the milk in a small saucepan over medium heat until it registers 110°F on an instant-read thermometer; transfer to a bowl. Stir in 2 tablespoons of the sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes.

    2. Process the flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until the mixture resembles coarse meal. Add the milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight.

    3. Preheat the oven to 375°F. On a lightly floured work surface, roll out the dough to form a 15 × 18-inch rectangle. Brush the surface with melted butter. Sprinkle the dough evenly with cheese, thyme, and pepper.

    4. Fold the dough in half horizontally. Roll out to form a 10 × 18-inch rectangle. Cut into 10-inch-long, ½-inch-wide strips.

    5. Twist 2 strips around each other; pinch the edges to keep the strips from unraveling. Shape the twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with the remaining strips.

    6. Brush the twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.
    polenta squares with prosciutto
    MAKES 48
    Coarse salt
    2 cups yellow cornmeal
    2 teaspoons extra-virgin olive oil, plus more for the pan
    6 slices prosciutto, cut into ¼-inch pieces
    1 garlic clove, finely chopped
    Freshly ground pepper
    6 ounces Taleggio cheese, cut into ½-inch cubes (48 pieces)
    Fresh marjoram sprigs, for garnish

    1. Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add the cornmeal, a little at a time. Reduce the heat to medium-low; cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and is very thick, about 25 minutes.

    2. Heat the oil in a medium skillet over medium-low heat until hot but not smoking. Add the prosciutto and garlic. Cook, stirring, until the prosciutto is slightly crisp, about 5 minutes; stir into the polenta. Season with salt and pepper, if desired.

    3. Pour the polenta mixture into a 9 × 13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.

    4. If not serving the polenta immediately, cover it with plastic wrap, and refrigerate until ready to use (or overnight).

    5. Trim ¼ inch from all sides of the polenta. Cut into 48 squares. Preheat the broiler with the rack 5 inches from the heat. Lightly brush a metal baking pan with oil; heat under the broiler 30