Clodagh’s Suppers: Suppers to Celebrate the Seasons

Irish celebrity chef McKenna (Homemade; Clodagh’s Kitchen Diaries) celebrates “supper parties,” or what are known in the States as dinner parties, in this inviting cookbook. Recipes are arranged by season and include several gems, namely savory wild mushrooms, lemon, and thyme with runny poached egg; a vibrant roast butternut squash, blue cheese and saffron pappardelle; and drool-worthy roasted hazelnut hot chocolate pudding. Winter inspires the most appealing dishes, among them Brussels sprout petal salad; kale, bean, and winter roots soup; and beef casserole with herby potato dumplings. Holiday menus include rosemary, cranberry, and clementine turkey with sweet potato, bacon, and pecan stuffing for Christmas; an Easter salad of spring pea, pea shoot, pancetta, and goat cheese; and barbecued whiskey ribs with summer slaw for the Fourth of July. Some recipes, however, may have limited appeal for American home cooks, such as nettle soup with seaweed scones, and carrageenan moss puddings with carrageenan fritters. Gorgeous full-color photos greatly enhance the collection. McKenna’s fans will no doubt enjoy this new offering, but it’s unlikely to expand her fan base among American home cooks. [em](Apr.) [/em]