Athena Calderone’s Butterscotch Pots De...
Transcript of Athena Calderone’s Butterscotch Pots De...
1
AthenaCalderone’sButterscotchPotsDeCrèmewithSaltedCaramelTahiniSauceandToastedKashaIfirstencounteredbutterscotchpotsdecrèmeatGjelina-thesuper-swoonyrestaurantinVenice,California-andthenre-createdthemforChristmasafewyearsago,addingmyowntwistwithtoastedkashaandsaltedcarameltahinisauce.Becauseoventempsandramekinsvary,youhavetokeepaneyeontheselittlecustards.You’llknowthey’rereadywhenthey’rethickbutstillwobbleinthecenter.They’llfirmupfurtherinthefridge.Makes6ServingsForthePotsDeCrèmeIngredients:
• 2cups(480ml)heavycream• 1cup(240ml)wholemilk• 1vanillabean,halvedlengthwiseandscraped• ½stick(2ounces/55g)unsaltedbutter• ¾cup(165g)packedlightbrownsugar• ½teaspoonkoshersalt• 6largeeggyolks,atroomtemperature• Flakyseasalt,forserving• Unsweetenedfreshwhippedcream,forserving• 1tablespoonblacksesameseeds,toasted,forserving• 1recipeToastedKasha(below),forserving
2
FortheCaramelSauce
• ¾cup(150g)granulatedsugar• ½cup(120ml)heavycream• 2tablespoonsunsaltedbutter• ¾teaspoonkoshersalt• 2tablespoonstahini• ½teaspoonfreshlemonjuice
Directions:
1. Makethepotsdecrème:Positionarackinthemiddleoftheovenandpreheattheovento300°F(150°C).Putsix(6-ounce/180-ml)ramekinsintoabakingpan.
2. Bringthecreamandmilktoaboilovermediumheatinasmallsaucepanandthenremovethemfromheat.Addthevanillabeanseedsandpod,cover,andinfusewhileyoupreparethecustard.
3. Inamediumsaucepan,meltthebutterovermediumheat.Whiskinthebrownsugar.Cook,withoutstirring,forabout5minutesoruntilthemixtureisamberhued,theconsistencyofsand,andsmellsmildlynutty.Discardthevanillapodandslowlywhiskinthecreamandmilkoverlowheatuntilthesugarhasdissolved.Removefromtheheatandstirinthesalt.
4. Bringakettleofwatertoaboilandthensetitaside.Inalargebowl,whisktheeggyolksuntiltheyarepaleandthickened,about3minutes.Addthecreammixtureinaslow,steadystream,stirringconstantly,untilit’sfullycombinedwiththeyolks.Strainthecustardthroughafine-meshsieveintoabowl,thendivideitevenlyamongtheramekins;eachoneshouldbeaboutthree-quartersfull.Skimawayanyfoamfromthesurface.Fillthebakingpanwiththehotwateruntilitcomeshalfwayupthesidesoftheramekins.Coverthepanwithfoilandprickthefoilwithafork.Bakefor45minutesto1hour,oruntilthecustardsaresetonthesidesbutstilljiggleinthecenter.Transfertheramekinstoawirerackandcooltoroomtemperature.Covereachramekinwithplasticwrapandrefrigerateatleast4hoursoruptoovernight.
5. Makethecaramelsauce:Inamediumsaucepan,heatthesugarand2tablespoonswaterovermediumheat.Cook,swirlingoccasionally,untilthesugarhasdissolved.Increasetheheattomedium-highandbringtheliquidtoaboil,gentlyswirlingbutneverstirringit.Ifthesugarstartstocrystalize,useapastrybrushdippedinwatertowipedownthesidesofthepan.Afteraboutfiveminutes,whenthesugarisdeepamber,removeitfromtheheatandwhiskinthecream,butter,salt,tahini,andlemonjuice.Setasideandletitcooltoroomtemperature.
6. Beforeserving,bringthecustardstoroomtemperature.Sprinklewithflakyseasaltandservetoppedwithadollopofwhippedcream,adrizzleofcaramelsauce,asprinkleoftoastedkasha,andsesameseeds.
3
ToastedKashaNutty,crunchy,andabsolutelyaddictive,thisbuckwheattoppingisfantasticsprinkledonyogurtoranycreamydessert.Makesabout1cup(180g)Ingredients:
• 2tablespoonsunsaltedbutterorcoconutoil• 1cup(165g)kasha• ¼teaspoonkoshersalt
Directions:
1. Inasmallsaucepan,heatthebutterovermediumheatuntilmelted.2. Addthekashaandsaltandsauté,tossingcontinuously,untilthegrainreleasesa
nuttyfragranceandbecomesgoldenbrown,5to7minutes.3. Seasonwithadditionalsalttotasteandsetasidetocoolcompletely.Storeinan
airtightcontaineratroomtemperatureforuptoaweek.
1
ChristyVega’sChocolateCaramelAppleTaquitosRecipeCourtesyChristyVegaofCasaVegaRestaurantPrepTime:20minutesCookTime:15minutesYield:4Ingredients:
• 8GrannySmithapples,diced • ½cupgranulatedsugar,reserved • 1tablespooncinnamon,reserved • ¼teaspoonnutmeg • 6tablespoonsbutter,reserved • 8(6-inch)flourtortillas • whippedcreamforgarnish • chocolatecaramelsauceforgarnish
Instructions: 1. Preheatovento350°F.Greasean8x8dishandsetaside.2. Inasmallbowl,combine¼cupsugarandcinnamon.3. Inanothersmallbowl,combine¼cupsugar,½tablespooncinnamon,andnutmeg.
Tosswithapples.4. Inamediumsizepan,melt2tablespoonsbutter.Sautéapplesuntiltender.5. Warmtortillasslightly.Filleachtortillawithsautéedapples.Rollupeachtortilla
andplaceseamsidedown.
2
6. Meltremaining4tablespoonsbutter.Usingapastrybrush,brushbutteralloverthetopsoftaquitos.Sprinklewithcinnamonsugarmixture.
7. Bakefor5-10minutes.8. Servewithwhippedcreamandchocolatecaramelsauce.
1
TheodoreLeaf’sSlowCookerBeefBourguignonIngredients:
• 1tablespooncanolaoil• 8ouncesslabbaconcutinto1/2inchpieces• 2½poundschuckbeefcutinto1-inchcubes• Koshersalt• 1can(2cups)beefbroth• 1poundcarrots,cutinto1-inchchunks• 2yellowonions,sliced• 2teaspoonschoppedgarlic(2cloves)• 1tablespoontomatopaste• 3tablespoonsall-purposeflour• ½cupBrandy• 114.5ozcanofdicedtomatoes• 1(750ml.)bottledryredwine• 2sprigsoffreshthyme• 1bayleaf• parchmentpaper
Garnish:
• 1poundfrozenwholeonions• 1poundfreshcreminimushrooms,cutinto¼-inchslices• 12ozpackageeggnoodles.• 1tablespoonunsaltedbutter• Freshparsley,chopped
2
Directions:
1. PreheattheslowcookertoLow.2. Heatthecanolaoilinalargeskillet.Addthebaconandcookovermediumheatfor
10minutes,stirringoccasionally,untilthebaconislightlybrowned.Removethebaconwithaslottedspoontoaplatelinedwithpapertowel.
3. Drythebeefcubeswithpapertowelsandthensprinklethemwithsalt.Searthebeefinonelayerinthehotoil(3to5minutes)tillbrownonallsides.Removethesearedbeeftotheslowcookerandcontinuesearinguntilallthebeefisbrowned.Addthebeefstocktotheslowcookerandcover.
4. Addthecarrots,andonions,2teaspoonsofsaltand1teaspoonofpeppertothefatinthepanandcookfor10minutes,stirringoccasionally,untiltheonionsarelightlybrowned.Addthegarlicandcookfor1moreminute.Addthetomatopasteandflour,cookuntillightlytoasted.AddtheBrandy,scrapethebrownedbitsoffofthepanandcookuntilthealcoholhasburnedoff.
5. Addthebrownedvegetables,tomatoes,bottleofwine,thymeandbayleaftotheslowcooker.Coverwithaparchmentpaperlidandtheslowcookerlid,Cookonlowforabout6hoursoruntilthemeatandvegetablesareverytender.
6. Browntheonionsandsautéthemushroomsin2tablespoonsofbutterfor10minutesuntillightlybrowned,setaside.Removethemeattothebowlwiththeonionsandmushroomsaddingabitofcookingliquidandcoverwithfoil.Straintherestofthecookingliquidintoasaucepan,reduceuntilitcoatsthebackofaspoon(3-5min)
7. Meanwhilecooktheeggnoodlestopackageinstructions,drain,addbutterandparsley.Seasonthesaucetotaste.
8. Toserve,warmshallowbowlsandaddtheeggnoodles,sauce,meat,mushrooms&onions,andfinallythereservedbacon.
1
WinterWonderlandBrowniesIngredients:
• 4largeEggs• 1¼cupsDutch-processcocoa• 1teaspoonSalt• 1teaspoonBakingPowder• 1tablespoonVanillaExtract• 1cupUnsaltedButter• 2cupsSugar• 1½cupsAll-PurposeFlour• 1¼cupsWhiteChocolateChips• ½cupCrushedCandyCanes• PowderedSugartodustthetop
Directions:
1. Preheattheovento350°F.Greasea9"x13"pan
2. Crackthe4eggsintoabowl,andbeatthematmediumspeedwiththecocoa,salt,bakingpowder,andvanillaforabout4minutes.Youcandothiswhileyou'remeltingyourbutter(nextstep).
3. Inamedium-sizedmicrowave-safebowl,orinasaucepansetoverlowheat,melt
thebutter,thenaddthesugarandstirtocombine.Orsimplycombinethebutterandsugar,andheat,stirring,untilthebutterismelted.
2
4. Continuetoheat(ormicrowave)briefly,justuntilthemixtureishot(about110°Fto120°F),butnotbubbling;it'llbecomeshinylookingasyoustirit.Heatingthemixturetothispointwilldissolvemoreofthesugar,whichwillhelpproduceashinytopcrustonyourbrownies.
5. Addthehotbutter/sugarmixturetotheegg/cocoamixture,stirringuntil
smooth.
6. Addtheflour,chips,andcandycanes,stirringuntilsmooth.
7. Spoonthebatterintoalightlygreased9"x13"pan.
8. Bakethebrowniesforabout30minutes,untilacaketesterinsertedintothecentercomesoutclean,orwithjustafewmoistcrumbsclingingtoit.Thebrowniesshouldfeelsetontheedges,andthecentershouldlookverymoist,butnotuncooked.Removethemfromtheovenandcoolonarackbeforecutting.
9. Dustwithpowderedsugarbeforeserving.
1
EliseWims’TuscanKaleandSausageStuffingwithFreshHerbs Ingredients:
• ¾-poundciabattabread,sliced½inchthick• 1½cupswholemilk• 2poundsmildItaliansausage,casingsremoved• 1mediumonion,chopped• ½cupfinelychoppedcelery• 1cupchoppedfreshparsley• 1mediumshallotfinelychopped• Koshersalt• Freshlygroundblackpepper• 1½poundsTuscankale,ribsremovedandleavescoarselychopped• 1¼cupsgratedParmesanreggianocheese• 2tablespoonschoppedfreshbasil(or1½teaspoonsdried)• 1teaspoonchoppedfreshsage(or¼teaspoondried)• 1teaspoonchoppedfreshrosemary(or¼teaspoondried)
Directions:
1. Placeslicedbreadinashallowbakingdishorbowl,anddrizzlewithmilktosaturate.Letsitfor30minutes,gentlyflippingoccasionallytoensureevensoaking.
2. Meanwhile,warmalargecastironskilletmedium-highheat.Addsausageandbrown(10-15minutes).Stirintheonion,shallot,celery,parsleyandgarlicalongwithapinchofkoshersaltandseveralturnsofblackpepper.Cookuntil
2
theonionandcelerysoften(5to8minutes),stirringoccasionally.Addkaleandapinchofkoshersalt,cookuntilwilted
3. Usingyourhands,breakupthebreadintobitesizedpieces,thenplaceinalargebowl.Addthesausage-kalemixturetothebowlalongwiththeParmesancheese,basil,sage,rosemary,andgenerouslyseasontotaste.Gentlytossthemixtureuntilallingredientsareevenlyincorporated.Spoonstuffingintoa9by13bakingdish.
4. Preheatanovento350°F.Bakeuncovereduntilhot(atleast150°incenter)andlightlybrowned(25-30minutes).
1
“TheSexyVegan”BrianPatton’sPerfectMashedPotatoesIngredients:Makes4Servings
• 2teaspoonsapplecidervinegar• ¾cupplainunsweetenedcasheworalmondmilk,atroomtemperature• 1poundrussetpotatoes• 1poundYukonGoldpotatoes,peeledandhalved• 1½tablespoonsfineseasalt,plusmoretotaste• 4clovesgarlic,smashed• 2bayleaves• 6to8cupswater,coldfromthetaporatroomtemperature• ½cupveganbutter,melted• ¼teaspoonwhitepepper
Directions:
1. Stirtheapplecidervinegarintothemilkandsetaside.2. Preheattheovento425°F.Withafork,deeplypiercetherussetsafewtimesall
around,thenplacedirectlyonthemiddleovenrack.Bakefor45minutesto1hour,untilaparingknifeeasilypassesthroughthecenter.
3. Abouthalfwaythroughtherussets’cookingtime,addtheYukonGoldstoalargepot,alongwiththesalt,garlic,andbayleaves.Addenoughwatertocoverthepotatoesbyaboutaninch.Turntheheattohigh.Onceboiling,reducetheheattoasimmer,andcookthepotatoesfor10to15additionalminutes,untilaparingknifeeasily
2
passesthroughthecenters.It’sbesttocheckseveralofthepotatoesfordoneness,butyoudon’thavetojabeverysingleone.
4. Atthispoint,yourrussetsandYukon’shavefinishedcookingatthesametime.Removetherussetsfromtheovenandimmediatelycuttheminhalfcrosswisetoallowexcesssteamtoescape.
5. DraintheYukon’sanddiscardthewater,garliccloves,andbayleaves.ReturntheYukon’stothepotandplaceoverlowheatfor1minutetohelpevaporateexcesswater,thenturnofftheheat.
6. Placeariceroveralargemixingbowl.Placeeachrussethalfintothericerwiththecutsidedownandtheskinsidefacingyou.Asyoupressthepotato,thefleshpushesthroughtheholesanddropsintothebowl,whiletheskinisleftinthericer.Haveaforkortongsstandingbytoeasilyextracttheskinaftereachpotatoisprocessed.PassalloftheYukonGoldsthroughthericerintothesamebowl.
7. Onceallpotatoesareprocessed,you’llhaveafluffy,whiteandgoldpillowofpotato-ygoodness,Stirthemeltedbutterintothepotatoesuntilincorporated.
8. Addthewhitepepperandabouttwo-thirdsofthebuttermilkmixture.Folditintothepotatoesandgivethemataste.
9. Addalittlemorebuttermilk,1tablespoonatatime,rememberingtostirminimallysoastonotreleasethegummystarch.
10. Onceyou’vereachedthetextureyoulike(youwillprobablyhave2to4tablespoonsofbuttermilkleftover),seasonwithsalttotasteandserve.
1
ClodaghMcKenna’sSaltedCaramelWhiskyBreadandButterPuddingwithGoldenRaisinsYoucouldsaythatIgrewuponbreadandbutterpudding.Mymumordadwouldprepareitatleastonceeverytwoweeks.Itissosimpletomakeandgreatforusingupstalebread.Ibelievethatitcanalsobeaveryelegantdish-infact,Iservedthisveryrecipeatmypop-uprestaurantinNYCafewyearsback,anditwasthemostrequesteddessertonthemenu.Iwasn’tsurprised!ThesaltedcaramelwhiskeysauceisaddictiveandcouldbepouredovericecreamtomakeanIrishsundae.Thispuddingcanbemadeuptoadayinadvanceandwarmedthroughintheovenbeforeserving. Ingredients:Serves6
• ⅔cupgoldenraisins• ½cupIrishwhiskey• 5extra-largeeggs• 2cupsheavycream• 1cupplus2tablespoonssugar• ½teaspoongroundcinnamon• ¼teaspoongroundnutmeg• 1teaspoonvanillaextract• 8to9slicesfirmwhitebread,crustslefton• 3½sticksunsaltedbutter,atroomtemperature,plusmoreforgreasing
2
Forthesaltedcaramelwhiskeysauce: • 1stickunsaltedbutter,cutintopieces • 1cupplus2tablespoonssugar • 2teaspoonsseasalt • 2½cupsheavycream • ¼cupIrishwhiskey
Directions:
1. Preheattheovento400°Fandgreasean8½-inchsquarenonreactivebakingdish.2. Inamedium-sizemixingbowl,combinethegoldenraisinsandwhiskeyandletsoak
for1hour.3. Inalargebowl,beattogethertheeggs,cream,sugar,spices,andvanillatomakea
custard.Spreadonesideofeachsliceofbreadwiththebutter.Cuttheslicesinhalfdiagonallyandarrangehalfofthebreadinthebottomofthebakingdish,overlappingtheslices.Draintheraisinsandsprinklehalfoverthebread.Repeatwiththeremainingbreadandraisins.Pourthecustardoverthebreadandletsoakfor30minutes.
4. Placethebakingdishinalargebakingpan.Addenoughhotwatertocomehalfwayupthesidesofthedish.Bakeintheovenfor50to60minutes,oruntilthepuddingissetandthetopisgolden.Removethebakingdishfromthewaterbathandletcoolslightlyonawirerack.
5. Makethesaltedcaramelwhiskeysauce:Inasmallsaucepan,meltthebutterovermediumheat.Beatinthesugar,seasalt,cream,andwhiskey.Reducetheheattolowandsimmeruntilthesaucethickens,about10minutes.Servethepuddingwarmwiththesaltedcaramelwhiskeysaucespoonedovereachserving.
1
NancieMcDermott’s“NorthCarolinaPersimmonPie”Ingredients:PecanStreuselTopping
• ¼cupplus2Tbsp.all-purposeflour• 2Tbsp.packedlightbrownsugar• 2Tbsp.granulatedsugar• ½tsp.groundcinnamon• ¼tsp.groundnutmeg• ¼cupunsaltedbutter,cutinfourpiecesandsoftenedtoroomtemperature• ½cupchoppedpecans
Crust
• Single-CrustPiePastry,storeboughtorhomemadePersimmonFilling
• 2cupspersimmonpuree(suchasLaVigneOrganics)• 1cupgranulatedsugar• 2Tbsp.all-purposeflour• 1tsp.groundcinnamon• ½tsp.groundnutmeg• ½tsp.salt• 3Tbsp.butter,melted• ¾cupevaporatedmilkorhalf-and-half• 3largeeggs,well-beaten
2
Directions: 1. PreparethePecanStreusel:Whisktogetherflour,sugars,cinnamon,nutmeg,and
saltinamediumbowl.Usingyourfingers,rubbutterintodryingredientsuntilmixtureiscrumblyandformslarge,moistclumps.Addpecans,andworkintoclumpsuntilincorporated.Refrigerateuntilmixtureisverycoldandfirm,1to2hours.(Orcoverandrefrigerateforupto2days;orfreezefor1month).
2. Preparethecrustandplaceitinapiepan.Crimpthetopedges,orpresswiththetinesofafork.
3. PreparethePersimmonFilling:Heatovento375degreesF.Stirtogethersugar,flour,cinnamon,nutmeg,andsaltinasmallbowluntilwellcombined.Addmeltedbuttertosugarmixture,stirringwithaforkuntilmixtureisevenlycombinedandresemblesdampsand.
4. Inanothermediumbowl,stirtogetherevaporatedmilkandeggs,usingawhiskoraforktomixthemevenlyandwell.Addthesugar-buttermixtureandstiruntileverythingissmoothandcreamy.Addthepersimmonpureeandstiruntilallingredientscombineintoasmooth,creamyfilling.
5. Pourfillingintopiecrust.Bakeinthepreheatedoven(375degreesF)untilfillingispartiallyset(ithaslostitsinitialliquidtextureandoverallshinysurface),25to30minutes.
6. Carefullyremovethepiefromtheoven---itwillstillbeveryliquidsotakecarehere.Reducetheoventemperatureto350degreesF.RemovethePecanStreuselfromtherefrigerator.Useyourfingerstobreakthecoldstreuselintosmallclumpsandcrumbs.Sprinklethestreuselalloverthecenterofthepie,leavingtheedgesshowingfortheirbeautifulautumncolor.
7. Returnthestreusel-coveredpietotheoventocontinuebaking.Bakeat350degreesFuntilthepiefillingisfirm,puffedup,andset,25to30minutesmore.Transferpietoawirerackandcooltoroomtemperature,about3hours.Cutandserveatroomtemperature,withBrownSugarWhippedCream,orvanillaicecream,orasis.Makesone9-inchpie.
PersimmonFilling• 1cupverycoldwhippingcreamorheavycream• 2Tbsp.brownsugar,lightordark• ½tsp.purevanillaextract,oralmondextract
1. Usingchilledbeatersandalargechilledbowl,beatcreamwithanelectricmixeron
highspeeduntilthickenedandpuffy,about2minutes.Addbrownsugarandcontinuebeatinguntilstiffpeaksform,about2minutesmore,stoppingtoscrapesidesofbowl.Addvanillaandbeatjustuntilitdisappearsintothebeautifulcloudsofcream.Coverandchilluntilservingtime.
*Note:Ifyoudon’thave2hourstochillthePecanStreusel,spreaditonaplateandplaceitinthefreezerwhileyoupreparethepie.Youwon’tneedituntilhalfwaythroughcookingtime,sothiswillhelpitsetupquickly.MakeadoublebatchandkeepitinthefreezerforfuturepiesifyoulikeitasmuchasIdo.Youcoulduseadoublebatchandcovertheentirepieifyoureallylovestreusel.Greatonanypiefilling!
1
Hallacas(VenezuelanTamales)RecipeCourtesyChefAlejandraSchraderGuiso–StewforStuffing:Ingredients:
• 4oz.centercutbacon,chopped • 1.5lb.pork,dicedto½”cubes • 1.5lb.beefchuck,dicedto½”cubes • 2tbsp.smokedpaprika • 1tbsp.cumin • 1tbsp.turmeric • 1tspcayennepepper • 1largebrownonions,chopped • 4Romatomatoes,chopped • 4garliccloves,chopped • 1mediumleek,diced • 2celerystalks,diced • 1greenbellpepper,chopped • ¼cupfreshlysqueezedlemonjuice • 2tbsp.brownsugar • Coarseseasalt • Freshlygroundblackpepper
2
Masa–Cornflour 2⁄3cupgrapeseedoil 2tspannattoseeds 2cupscorn“masa”flour(UseHarinaPanorGoyabrandforarepas,donotuseMaseca) 1tspsalt 11/3cupswarmwater+moreforadjustingmasa’sconsistency
Preparation:
Guiso 1. InalargepotorDutchoven,sautébaconuntilfatisrendered.Addporkandbeef
alongwithcumin,paprika,turmeric,andcayennepepper.Seasonwithsaltandpepperthencookoverhighheatfor5minutes.Addonions,tomatoes,garlic,leek,celery,andbellpepper.Coverandbringtoaboil.Lowerheatandcontinuecookinguntilallmeatistender,about1.5hours.
2. Oncemeatistender,addlemonjuiceandsugar.Stirandtastetoadjustseasoning.
SetasideuntilGuisohascooleddowncompletely.Thismaybedoneaheadandrefrigerated.
Masa 1. Overalowheat,cookoilwithannattoseedsinsmallsaucepan.Simmerforabout5
minutes.Cooldowntoroomtemperature,strainanddiscardseeds.
2. Inalargebowl(orfoodprocessor)mixinmasaharina,salt,water,andannattooil.Formdoughinto24balls.
TOASSEMBLE 1. Lightlyoilthecenterofabananaleafsquare.Putaballofmasainthecenterofeach
squareandflattendoughoutto1/8”thickness.Topeachmasa-coatedbananaleafwithmeatmixtureandtop/garnishwithastripofpepper,onionring,asliceofhard-boiledegg,afewraisinsandcapers,andtwoolives.
2. Foldleaftocompletelyencasethefilling,makingrectangularpockets.Hallacascan
beroughly6”x3”.TieeachHallacawithkitchentwine.Steaminlargepot,covered,for1hour.Servehot.
*Hallacascanberefrigerated(orfrozen)andsteamedtoreheatbeforeserving
1
MahailaMcKellar’sChristmasYuleLogIngredients:CHOCOLATESPONGECAKE
• 6organicEggs,fromcertifiedhumanelypasturedhens• 3/4cuporganicCaneSugar,divided• 1/3cuporganicunsweetenedCocoaPowder• 2tsppureorganicVanillaExtract• 1/32tsp(asmallpinch)pureSeaSalt• OrganicPowderedSugar*(a--seeNotesatend)
VANILLACREAMFILLING
• 3/4cuporganicHeavy/WhippingCream• 1/4cuporganicPowderedSugar• 1/2tsppureorganicVanillaExtract
CHOCOLATECREAMTOPPING
• 11/4cuporganicHeavy/WhippingCream• 1/3cup+1TablorganicPowderedSugar• 31/2TablorganicunsweetenedCocoaPowder• 1tsppureorganicVanillaExtract
DECORATIONS*(b)
• Marzipan-RedandGreenFoodcoloring-Smallwatercolorpaintbrushes
2
Directions: 1. Preheatovento375F.Useghee,butterorcoconutoiltolightlygreasea10”x15”x
1”jellyrollbakingpan(orsidedcookiesheet).Linethebottomofthebakingpan(onlythebottom)withunbleachedparchmentpaper,andthenverylightlygreasetheparchmentpaper.
2. Separateeggwhitesfromyolks.*(cAsyouseparatethem,puttheeggwhitesinamixerbowlformakingthemeringue.Puttheyolksinanotherlargemixerbowlformakingthebatter).
3. Athighspeed,beattheeggwhitesuntilsoftpeaksform.Addonly1/4cupsugar,2Tableatatime,beatingwellaftereachaddition,andthencontinuingtobeatjustuntilstiffpeaksform.*(d)
4. Intheothermixerbowlwiththeeggyolks,beattheyolksathighspeed,addingtheremaining1/2cupofsugar,2Tbsatatime,beatinguntilmixtureisverythick,appx3–5minutes.
5. Atlowspeed,stirinthecocoapowder,vanillaextractandseasalt.Mixjustuntilsmooth.
6. Withalargespoonorrubberspatula,gentlyfoldthecocoamixtureandeggwhitestogetheruntiljustblendedandnoeggwhitesshow.Spreadthebatterevenlyinthebakingpan.
7. Bake12–15minutes,justuntilthesurfacespringsbackwhengentlypressedwithafingertip.
8. Donotoverbakeorthecakewillcrackinsteadofroll.9. Siftatinyamountofpowderedsugarononesideofathin,cleandishtowel,atleast
10”x15”in.size.Carefullyturnthecakeoutontothesugaredtowelwhenyoutakeitoutoftheoven.Liftthepanoffthecakeandpeelofftheparchmentpaperfromthecakeanddiscard.
10. Rollthecakeup,rollingthetowelaswell,intoa“jellyroll”,startingwiththeshortsideifyouwanta“fatter”log,orstartingwiththelongersideifyouwantathinner,longerlog.Cooltherolledcakecompletelyonarack,seamsidedown.*(e)
TOASSEMBLE
1. MaketheVANILLACREAMFILLINGbycombiningtheingredientsinamediumbowl.
2. Beatuntilthick.*(fIfnotusingimmediately,coverandchilluntiluse).3. MaketheCHOCOLATECREAMTOPPINGbycombiningtheingredientsinamedium-
largebowl.Beatuntilthick.*(fIfnotusingimmediately,coverandchilluntiluse).4. Carefullyunrollthecake,removingthetowelasyoudoso.Spreadthetopofthe
cakeusingallofthevanillacreamfilling,spreadingevenlyto1/2inchawayfromalltheedges.Rerollthecakeandplaceitseamsidedownonyourservingplate.
5. Usethechocolatecreamtoppingtocoverthetop,sidesandendsofthelog.*(gUsingafork,makeslightlywavylinesinthechocolatecreamonthetopandsidesofthecaketocreateabarkeffect.Useaspoonorspatulatomakeaswirloneachend,togivethelookofacutlog).
6. Looselywrapyourcakeinfoilandrefrigerateforatleastonehourbeforeserving.Bringitoutabout30minutesbeforeserving,asthetasteandtexturearebestatroomtemperature.*(h)
7. Moldmarzipantocreatetwohollyclusters,eachwith2hollyleavesjoinedwith3ormorehollyberries.Usefoodcoloringtopainttheleavesgreenandtheberriesred.Allowtodrycompletelybeforeusing.
3
8. Whenyou’reabouttoserveyourcake,ifyouwanta“snowy”look,lightlysiftpowderedsugaroverthelogandplate.Placeyourhollydecorations:Oneclusteronthelogandanotheratthebaseofthelog.
*Notes
• a)Whyorganicpowderedsugar?It’smadeoforganiccanesugarwithorganictapiocapowdertopreventclumping.ConventionalpowderedsugaristypicallyGMObeetsugarwithGMOcornstarch.
• b)Becausethereissomuchsugarinmarzipan,andbecauseinourfamilywedon’tconsiderfooddyestobegoodforustoconsume,wedon’teatthedecorations.Ifyou’regoingtoeatthem,trytofind(ormakeyourown)naturalfooddyes.
• c)Ifyou’renewatseparatingeggs,it’sawisemovetouseacuptoputtheeggwhiteinfirst,thenintothebowl.Ifanyyolkaccidentallygetsintothecup,justputthecupaside,getacleancupandcontinuewithanewegg.Thiswayyou’vespoiledonlyoneeggwhiteinsteadofyourentirebowlofwhites.Thisisimportantbecauseevenatinybitofyolkwillkeepthewhitesfrombecomingameringue!
• d)Careful,over-beatingwillmakethemeringuedryandnotholditsshape,andthe
cakewillbe“heavy”.
• e)Youcanmakethecakeadayahead.Onceithascooledcompletely,looselywrapit(stillinthetowel)withaluminumfoilandsealtheedgeswelltokeepfresh.Tokeepyourcakemoist,donotrefrigerate.
• f)Creamwhipsupbestifitischilled,justoutoftherefrigerator.Youcanalsoputyourbeatersinthefreezertochillthemforafewminutesbeforebeating.Ifyouhaverawmeatsinthefreezer,it’sbesttoputthebeatersinabaggieorwrapinatoweltokeepanymeat“germs”fromgettingonthem.Savethebaggieortowelforchillingthemagainforthetopping.Also,watchout:Overbeatingcreamwillturnitintobutter,andithappensinaninstant.
• g)Tohelpkeepyourservingplateclean,youcanslidewaxedpaperaroundtheedgesofyourcake,thencarefullyremovethewaxedpaperwhenyou’refinishedputtingthetoppingon.
• h)Afterserving,besuretoreturnthecaketotherefrigeratorsoonerratherthenlater,soyourfillingandtoppingdon’tstarttospoil.Thiscakewillstillbedeliciousupto3dayslater,ifyoukeepitchilledbetweenservings,(andithasn’tbeencompletelyeatenbythen!)
FORANEVENHEALTHIERYULELOG~
• 21/2cupsmashedorganicripeAvocado(about2mediumavocados)• 1/2cuporganicunsweetenedCocoaPowder• 1/2cuppureMapleSyrup• 1TbsorganicGhee(optional)• 1tsppureorganicVanillaExtract
4
1. Inthecakebatter,substitutepuremaplesyrup(notmaple-flavoredsyrup)forthecanesugar.
2. Inthefilling,substitutepuremaplesyrupforthepowderedsugar.3. Insteadofchocolatecreamforthetopping,useChocolateAvocadoFrosting:Ina
blender,foodprocessor,mixer,orwithahandmixerandamediumbowl,combine4. Beatwelluntilsmooth.Tastetestandaddmoremaplesyrup,alittleatatime,if
you’dlikeasweeterandrefrigerateuntiluse.
1
CourtneyThorne-Smith’sSpinach&ArtichokeCasseroleIngredients:
• 48ouncepackagesfrozenartichokehearts• 410ouncebagsfrozenchoppedspinach• 28ouncepackagescreamcheese• 3/4cubeofbutter• 1cupgratedParmigiana-Reggianocheese
Preheatovento350degreesDirections:
1. Spreadsinglelayerofartichokeheartstocoverbottomofbakingdish.Wringallwateroutofspinach,layeroverartichokehearts.Finishwithanotherlayerofartichokehearts.
2. Softencreamcheeseandbutterinmicrowaveuntilspreadable.Spreadevenlyovertopofcasserole.FinishwithgratedParmesancheese.
3. Coverwithaluminumfoilandcookfor45minutes.Removecoverandcookfor15moreminutes,untiltopisgoldenbrown.Ifthetopdoesn’tbrown,youcanturnonthebroilerforaminuteortwo,butwatchcarefully,toavoidburning.
1
JennieGarth’sPecanPieIngredients:
• 3cupsofflour• 1tspsalt• ½cupCrisco,chilled• ½cupbutter,chilled• ½cupcoldwater• 1Tbspvinegar• 2-3cupswholepecans• 2cupssugar• 6Tbspbrownsugar• 2cupscornsyrup• 2tspvanilla• 2/3cupsaltedbutter,melted• 6eggs,beaten
Directions:
1. Inafoodprocessor,siftflour,sugarandsaltandpulsetoblend.2. AddCriscoand1/2cupbutter.Pulseuntileverythingisgroundin.3. Whilethemachineisstillon,addwaterandvinegar.Blenduntildoughstartsto
form.4. Divideintothreeballsandflatten.Refrigerate30minutes.5. Preheatovento350degreesandplacepiecrustintobottomofpan.Pourpecans
intothebottom.
2
6. Inalargebowl,mixthesugar,brownsugar,salt,cornsyrup,vanilla,meltedbutterandeggs.Pourontopofpecans.
7. Coverpanlooselywithaluminumfoil.Bakefor30minutes,thenremovefoilandbakeforanadditional20minutes.BakepieuntilthereisverylittleJIGGLEinthecenterofthepie.
PIECRUST:Thisrecipewillmakeadoublecrustor3singlecrusts---thepecanpierecipeneedsasinglecrust.Rolloutthedoughtocompletelycovertheentirebottomofthepanandovertheedges.FLUTEtheedgesofthedoughofthepiepan.
1
JudyJoo’sBakedGingerSaltSeaBassAwholebakedfishinsaltisagorgeouswaytoservefishfortheholidays.Ifyoucan’tfindonebigone,feelfreetosubstitutetwosmallerfish.Thefragrantsoygingersauceonthesideaddsalotofflavortothislightanddelectabledish.Ingredients:Sauce:
• 5Tablespoonssoysauce• 3Tablespoonsmirin• 1Tablespoonbrownsugar• 1(1.5inch)knobfreshginger,peeledandfinelyjulienned• 2teaspoonsroastedsesameseeds• ½teaspoonsgratedormincedgarlic• largepinchofgochugaru(Koreanchiliflakes),orafewslicesoffreshredchilies,if
youlike.
Fish:• 1largewholeseabass,cleanedangutted(3lbsabout)• 5thickslicesofginger,cutonanangle• 5largeclovesofgarlic,smashed• 3tablespoonsofvegetableoil(orotherneutraloil)• 3cupscoarsesalt• 1eggwhite
2
Directions: 1. Preheatovento400degreesF.Washthefishwellandpatdrywithpaper
towels.Stuffthecavitywiththethickslicesofgingerandgarlic.Rubtheoutsideoftheentirefishwithvegetableoil.
2. Inamediumbowl,mixtogetherthesaltandeggwhite.Addadashofwateruntilthemixturebecomespastylikesandandstickstogether.
3. Onabakingsheet,spreadoutalayerofsaltapproximatelythesizeofthefishaboutaquarterofaninchthick.Placethefishontop,andscooptherestofthesaltoverandaroundthefish.Makea¼inchthick“shell”aroundthefish,creatingatightseal,leavingthetailandtheheadexposed.
4. Placeinovenandbakeforabout30–40mins,andletrestfor10mins.Useathermometertochecktheinternaltemperature,shouldreadabout145degreesF.
5. Meanwhile,makethesoygingersauce.Inasmallbowlwhisktogetherthesoysauce,mirin,sugar,ginger,sesameseeds,garlicandchiliflakes.Setaside.
6. Whenthefishisdone.Crackopenthecrust,andremovethefish,andserveimmediatelywithsoygingersauceonthesideordrizzledontop.
1
Brined&SpatchcockedTurkeyIngredients:Brine
• 6Lwater • 6,000gice • 600gtablesalt • 2kgSelRose(pinksalt) • 250gsugar • 15ea.headsofgarlic • 3ea.orangezest • 3ea.lemonzest • 5sprigsofrosemary • 2ea.Cinnamonsticks • 1bunchtime • 15ea.Staranise • 100gcorianderseeds • 5gcloves • 7gallspice • 2gjuniperberries
Preparation:
1. Wrapspicesinsachet(cheeseclothparceltiedwithtwine)
2
2. Bring6litersofwatertoboilandaddallotheringredients.3. Submergeturkeyinbrinefor24hoursincoolerorrefrigerator.4. Removeturkeyfrombrinegivequickrinseanddry.
Ingredients:SpatchcockedTurkey
• 2Tbspoliveoil • 1tspkoshersale • 1teaspoonfreshlygroundpepper • 1freshfreerange12#turkey • 3onions,lgdice • 4carrots,lgdice • ½headcelery,lgdice • 1headfennel,lgdice • 1buthyme • 1busage
Preparation:
1. Preheatovento450degreesF2. Spatchcockturkeybycuttingoutbackboneandbreakingbreastplate.Rubturkey
withoilansseasonwithsaltandpepper.3. Placevegetablespmrimmedbakingsheet.Placerackontopandtransfer
spatchcockedturkeyontop,breastsideup. 4. Roast,rotatinghalfwaythroughandbasting4timesuntilaninstantread
thermometerinsertedintothethickestpartofthethighreads165F,about1hour.Allowtorestforatleast25minutesbeforecarving.
1
DavidCodney’sThanksgivingStuffingServes6Ingredients:
• 1(12-oz.)loafciabattabread,cutinto1”pieces• ½cupofoliveoil• Koshersaltandfreshlygroundblackpepper,totaste • 1sticksaltedbutter• 1yellowonion,cutinto¼”dice• 3stalkscelery,cutinto¼”dice• 2-3cupsturkeyorchickenstock• ¼cupchoppedparsley• 2tbsp.chives• 2tbsp.choppedsage
Instructions:
1. Preheatovento325°F.2. Cutciabattabreadintocrouton1"sizecubes.3. Tosstheciabattacroutonsinoliveoil,saltandpepper,andplaceonsheettray.4. Placecroutonsinovenfor25minutes,untilciabattaisgoldenbrownanddry.Be
suretotossthepiecesevery10minutessoitdoesnotburn.
5. Oncethecroutonsareoutoftheoven,putthemintoalargebowlandsetaside.6. Turnoventemperatureto375°F.
2
7. Melt1stickbutterinalargecastironskilletovermedium-highheat.8. Addonions,andcookuntilsoftandtranslucent.Oncetheonionsaretranslucent,
addceleryandcookuntilslightlysoftfor5–7minutes.9. Placeonionmixtureinthebowlwithcroutons.10. Addstock,oil,parsley,sage,bread,salt,andpeppertooriginalskilletandheaton
stovetopuntilalltheliquidishot.11. Addhotliquidtobowlwiththebreadmixtureandtosstocombine.12. Bakefor30–35minutesat375°inskilletor13x9panuntilgoldenbrownand
breadisslightlycrispontop.
1
Debbie’sPomegranateTrifleServes10-12Ingredients:
• 1preparedboxofVanillaInstantJellopuddingmix(makes6cups)(justneedsmilk)• 3Cofwhippedcream(storeboughttuborhomemade)*weadded1/4-1/2tspof
almondextract• 3-4PacksofSoftLadyFingers• 1CofSlicedalmonds,Toasted• 1CofPomegranateSeeds,drainedofanyjuice• Mintsprigsforgarnish
Instructions:
1. Standinguprightandvertical,placefingerssidebysideallaroundtheinsideofthetrifle.
2. Addhalfyourpreparedpudding.3. Addhalfyourwhippedcream/topping.4. Scatterhalfofpomegranateseedsandhalfofalmondsonwhip.5. Coverentiresurfacewithahorizontallayerofladyfingers.6. Repeatabovestepswithremainingpudding,whippedcreamandendingwiththe
secondlayerofscatteredalmondsandpomegranateseeds.7. Lastlygarnishwithmint.Letsetupinthefridge1-2hoursbeforeserving.
1
ValerieGordon’sWhiteChocolateCoconutCakeMakesone9-inchcake;serves8-12Ingredients:FortheCake:
• 3¼cupsall-purposeflour • ¾teaspoonbakingpowder • ¾teaspoonsalt • 3¾sticksunsaltedbutter,softened • 2tablespoonslightcornsyrup • 2cupssugar • 6largeeggs • 1/3cupcrèmefraicheorsourcream • 1½tablespoonsvanillaextract
FortheWhiteChocolateButtercreamFrosting:• 2sticksunsaltedbutter,softened• ½cupconfectioner’ssugar,sifted• 2Tbslightcornsyrup• 1tspvanillaextract• 4oz31%whitechocolate,meltedandcooled• ¼teaspoonkoshersalt• 3cupssweetenedshreddedcoconut,forfinishing• 3cupsfreshraspberries
2
Directions:
1. Positionarackinthecenteroftheovenandheattheovento350degreesF.Coatthebottomsandsidesofthree9-by-2-inchroundcakepanswithnonstickbakingsprayorbutterandlinewithparchmentcircles.
2. Sifttogetherthefour,bakingpowder,andsaltintoamediumbowl.3. Inthebowlofastandmixerfittedwiththepaddleattachment(orinalargebowl,
usingahandheldmixer),creamthebutter,cornsyrup,andsugaronmediumspeeduntillightandfluffy,about4minutes.
4. Whisktogethertheeggs,crèmefraiche,andvanillainasmallbowl,thenpourthemixtureintothecreamedbutterandbeatuntilsmooth.Scrapethebottomofthesidesofthebowlandthepaddleandmixfor30seconds.Withthemixeronlowspeed,addthedryingredientsintwobatches,mixingfor30secondsaftereachaddition.Scrapethebowlagainandmixfor15seconds.
5. Dividethebatteramongthepreparedcakepans,spreadingitevenly.Bakefor15minutes.Rotatethecakesandbakeforanadditional10to12minutes,untilthecakesappearfirmandhaveamattefinishandatoothpickinsertedinthecentercomesoutclean.Letthecakescoolcompletelyinthepansoncoolingracks.Wrapthecakesinplasticwrapandrefrigerateuntilyouarereadytoassemblethecake.
ToMaketheFrosting:
1. Inthebowlofthestandmixerfittedwiththepaddleattachment(orinalargebowl,usingahandheldmixer)beatthebutteronamediumspeeduntilverysoftandcreamy,about3minutes.Scrapethesidesandbottomfor1minute.Pourinthecornsyrupandvanillaandmixuntilthoroughlyincorporated.
2. Scrapethesidesandbottomofthebowlandbeatonlowspeedasyoustreaminthemeltedwhitechocolate.Addthesaltandcontinuebeatinguntilthebuttercreamisshinyandfluffy,about3minutes.Scrapethebowloncemoreandbeatfor30secondsonmedium-highspeed.(Thebuttercreamcanbecoveredandstoredintherefrigeratorforupto2weeks.)
ToAssembletheCake:
1. Placeonecakelayertopsideuponacakestandorturntable.Slidefourstripsofparchmentundertheedgesofthecaketocatchandstrayfrosting.Usinganoffsetspatula,spreadthefrostingevenlyoverthetopofthelayer.Topwith1½cupsoftheraspberries.Repeatwithanothercakelayerwithmorefrostingandlayerofraspberries.Stackthethirdlayerontopandpressdowngentlytoeventhelayers.Usinganoffsetspatula,frostthesidesandtopofthecakewithremainingfrosting.
2. Takeahandfulofcoconutatatimeandpressontothesidesofthecakeuntilthesidesarecovered.Sprinkletheremainingcoconutontopofthecake.Chillforatleast30minutesbeforeserving.
1
FabioViviani’sParmesan,Garlic,&HerbCrustedCrownRoastofPorkIngredients:
• 8-poundcrownroastofpork(14to16ribs) • 4clovesgarlic,peeledandhalvedlengthwise • 1sprigeachoffreshrosemaryandthyme • 1smallorange,cutintochunks • Saltandfreshlygroundblackpepper
PorkBrineIngredients: • 1gallonwater • 1Csalt • 1Csugar • 1tchiliflakes • 2eabayleaves • 2sprigssage • 1cupsapplecider • 6eaStocksofRosemary • 10eaPeppercorns
2
Directions:
1. Addallingredientsintoapotandbringtoaboilfor5minutes.Removefromheat,strainandcoolinanicebath.Placetheporkrackinthebrinefor2-5hr.Removefromthebrineanddrywithpapertowelsinpreparationfortherub.
FortheRub: • 3Textravirginoliveoil • 3Tgarlicchopped • 2Tsage,chopped • 2Trosemary,chopped • 2teaspoonsfreshthymeleaves • ½cGratedParmesanCheese • 1eaOrangeZested • SaltandPeppertotaste
Directions: 1. Maketherubbycombiningtheoliveoil,garlic,salt,pepper,sage,rosemary,thyme,
Parmesanandorangezestinasmallbowl.Setaside.2. Positiontherackinthelowerthirdoftheovenandpreheatto450°F.Seasonthe
cavityoftheporkwithsaltandpepperandstuffwiththehalvedgarlic,sprigsofrosemaryandthymeandtheorange.Shieldtheendsoftheribswithsmallpiecesofaluminumfoiltopreventburning.
3. Placetheporkonarackinaroastingpanand,usingyourhands,coatalltheoutersurfacesofthemeatwiththepreparedrub.
4. Roastfor15minutes,thenreducetheoventemperatureto325°F.Continueroastinguntilathermometerinsertedinthethickestpartofthemeatregisters140°F.Totalcookingtimeshouldbearound1-3/4to2hoursforan8to9-poundroast.
5. Tentlooselywithfoilandallowtheroasttorestfor20minutes,thencarvebyslicingbetweentheribbonestoseparateintoindividualchops.
1
AmyTraverso’s“NewEnglandChristmas”AppleBiscuitBunsIngredients:Filling:
• 1¼cupsfirmlypackedlightbrownsugar• 5Tbssaltedbutter,cutintochunks,plusmoreforgreasingpan• 1½tspgroundcinnamon• 1largefirm-sweetapple,peeled,cored,andcutinto¼-inchcubes
Dough:
• ½cupbuttermilk• 1largeegg• 3cupsAPflour• 1Tbsgranulatedsugar• 2½tspbakingpowder• 1½tspkoshersalt• ½tspbakingsoda• 12Tbscoldsaltedbutter,cutintosmallcubes
Directions:
1. Greasethebakingpanwithalittlebitofbutter,setaside.Makethefilling:inamediumbowl,combinethebrownsugar,the5tablespoonsbutter,andthecinnamon.Usingapastrycutter,cutthebutterintothesugar,workingitinuntilthe
2
mixturelookslikewetsand.Putintherefrigeratortochillwhileyoupreparethedough.
2. Inasmallbowl,whisktogetherthebuttermilkandegg,setaside.Inamediumbowl,whisktogethertheflour,sugar,bakingpowder,saltandbakingsoda.Sprinklethebutteroverthefourmixtureandusetoyourfingerstoworkitin.Stopwhenthemixturelookslikesandstuddedwithlittlechunks.Addtheeggmixtureandstirwithaforkjustuntilthedoughbeginstoholdtogether.Itwilllookquiteraggedandnotfullyblended,butstopthere.Youwanttopreventthebutterfrommeltingintothedough-thoselittlechunkswillcreateaflakiertextureoncebaked.
3. Preheattheovento350˚andsetaracktothemiddleposition.Dumpthedoughoutontoapieceofparchmentpaperandkneadjustenoughtobringitalltogetherintoaball.Usingarollingpinandabenchscraperrollthedoughontoa9x15inchrectanglewithstraightsides.
4. Sprinklethedoughalloverwiththebrownsugarmixture,leavinga1-inchborderacrossoneofthelongeredges.Topwiththeapplesandgentlypressdown.Workingfromthelongedgeoppositetheborder,rollthedoughuptightle,jellyrollstyle,usingtheparchmentasanaid.Whenyoureachthebordergivetherollasqueezeandturnseamsidedown.
5. Cuttherollcrosswiseinto9equalbunsandarrangeinthepreparedpan.Bakeuntilgoldenbrownandbubbling,30-35minutes.Servewarm,rightfromthepan.
1
CatCora’sOven-RoastedCrab“BuonNatale”Ingredients:
• 4(1to11/2pound)Dungenesscrabsor2(2pound)crabs,cooked,cleaned(reservejuicesandtomalley)
TomalleySauce:
• Reservedtomalley • 1teaspoonchiliflakes • 1teaspoonchoppedfreshthymeleaves • 5garliccloves,mince • 1tablespoonfreshlemonjuice • Reservedcrabjuices • 1cupmayonnaiseoraioli • 1/2teaspoonkoshersalt• 1teaspoonfreshlycrackedblackpepper• 1/4poundbutter(1stick)• 4tablespoonsoliveoil• 1tablespoonchoppedfreshthymeleaves• 2tablespoonslemonzest(about4to5lemons)• 4tablespoonsfreshlemonjuice• Saltandfreshlycrackedblackpepper• 3tablespoonsroughlychoppedItalianflat-leafparsley• Lemonslicesorwedges,forgarnish• 4to8slicescrustybread,toasted,rubbedwithgarlicclovesanddrizzledwitholiveoil
2
Directions:
1. Crackthecrabreservingthejuicesandtomalley.Setaside.2. Makethetomalleysaucebypushingthetomalleythroughasievewithawooden
spoonintoasmallpot.Addthechiliflakes,thyme,garlic,andlemonjuice.Mixinthereservedcrabjuicesandbringtoaquicksimmeroverlowheat.Giveitafinalquickstirandremovethepanfromtheheat.Pourthetomalleymixtureintoasmallmixingbowlandallowittocool.(Startroastingthecraboncethetomalleysauceiscooling.)Assoonasthetomalleysaucefeelslukewarmtothetouch,addthemayonnaiseoraiolialongwiththesaltandpepper.Tasteandaddmoresalt,pepper,orthyme,ifyoulike.
3. Putarackinthemiddleorlowerthirdoftheovenandpreheattheovento500degreesF.
4. Onthestove,inalargeoven-proofsautepanorcasserole,heatthebutter,oliveoil,garlic,thyme,andlemonzestovermedium-highheatuntilhot.Addcrabpiecesandseasonwithsalt,pepper,totaste,andmixwell.Putthepanintheovenandcookuntilthecrabishotthroughoutandthegarlicisgoldenbrown.(Watchcarefully;thecrabheatsveryquicklyandat500degreesFthegarliccanburneasily.)Removethecrabfromtheoven,drizzlewith4tablespoonsoflemonjuiceandscattertheparsleyoverthetop.
5. Toserve,stackthecrabonaplatteranddrizzlewiththetomalleysauceorservethetomalleysauceinasmallbowlandallowyourgueststohelpthemselves.Garnishtheplatterwithlemonwedgesandslicesofgarlic-rubbedtoast.Serveimmediately.
1
DuffGoldman’sHolidayPieTowersIngredients:PumpkinCheesecakeMousse:
• 1cheavycream• ¼cpowderedsugar• 4oz.softenedcreamcheese• ½cPowderedSugar• ½cpumpkinpuree• ½cgrahamcrackercrumbs• 1vanillabean• pinchea.ofnutmeg,cardamom,cloves,andcinnamon
Directions:1. Whipcreamand¼cuppowderedsugaruntilsoftpeaks.Setaside.2. Beatthecreamcheeseuntilsoftandfluffy.Add½cup10x,pumpkin,vanilla,spices.
Beattoincorporate.3. Foldinwhippedcream,storeinthefridge.
ButterPecanMousse:
• ¾cchoppedpecans• 2tbutter,melted• ¼cPowderedSugar• 6oz.softenedcreamcheese• ½clightbrownsugar
2
• 1vanillabean• 1cheavywhippingcream
Directions:1. Coatthepecansinbutter,tossinpowderedsugar,bakeat350for12minutesorso.
Keepaneyeonthem.Youwantthemcrunchybutnotbitter.Pullthemout,letthemcool,andsmashwitharollingpin.
2. Whipthecreamtosoftpeaks,setaside.3. Whipthecreamcheese,vanilla,brownsugartillfluffy.4. Foldthepecansandwhippedcreamintothecreamcheese,refrigerate.
PieDoughCookies: • 1xrecipeduff’spiedough(orstore-bought)• 1egg• 1Twater• pinchsalt• pinchsugar• ½ccinnamonsugar• 3oz.meltedmilkchocolate
Directions:
1. Addallingredientsintoapotandbringtoaboilfor5minutes.Removefromheat,strainandcoolinanicebath.Placetheporkrackinthebrinefor2-5hr.Removefromthebrineanddrywithpapertowelsinpreparationfortherub.
PecanStreusel:
• ½cupgranulatedsugar• ½cuplightlypackedbrownsugar• 1stick(½cup)butter,softened• 1tablespoonpurevanillaextract• Pinchofgroundcinnamon• Pinchofgroundnutmeg• Tinypinchofgroundcloves• 1cupall-purposeflour• ¾ctoastedpecans
Directions:1. Withawoodenspooninabigbowl,creamthesugars,butter,vanilla,andspices
untilthemixtureisallonecolor.2. Addtheflourandpecansandstiruntilcrumbly.Ifthestreuselgetsdoughyinstead
ofcrumbly,addmoreflouruntilitlookslikewetsand.Coverandrefrigerateforupto10days,orfreezetillwhenever.
CaramelSauce: • 1½csugar• 1/3cwater• 1¼cheavycream
3
Directions:
1. Whipthecreamslowly,addvanillaand10x,whiptomediumsoftpeaks.Toassemble
Spoonthepumpkinmousseontotheplate,topwiththecinnamoncookie.Spoonpecanmousseontothat,placechocolatecookie.Spoononwhippedcream,drizzlecaramelsauce,sprinklepecanstreusel
1
JohnTesar’sChristmasPrimeRib,YorkshirePudding&SourCreamHorseradishSauceIngredients:YorkshirePudding:
• ¾cupall-purposeflour• ½tspsalt• 3eggs,roomtemperature• ¾cupmilk,roomtemperature• ½cuppandrippingsfromroastprimeribofbeef(beefjuicesandoil)*
*Ifyoudonothaveenoughpandrippings,addmeltedbutter.SourCreamHorseradishSauce:
• ½to¾ofacupoffreshhorseradish• 1cupSourCream• 4tspDijonmustard• 4TbspHellmann’smayonnaise• 4Tbspchoppedchives
Mixallwetingredientsinmixingbowlseasonwithsaltandpepper1tspoflemonjuicefinishwithchoppedchives
Directions:PrimeRib1.Seasontheroastliberallywithsaltandpepperandletsitonarackuncoveredinyourrefrigeratorforatleast3to4hoursorovernight.
2
2.Startinalowovenabout250orevenlessifpossibledependingonthesizeroastcook3to6hours,untilit’sinternaltemperatureis130removefromtheovenandletroastrestfor30mintoanhour.3.Oncemeatisrestedturnovenashotasitgetsandplaceroastbackintheovenfor15to20minutestillcrispyandgoldenbrownontheoutside.Sliceandserve.YorkshirePuddingPreparation:Atleasttwo(2)hoursorovernightbeforeyouwillneedthisYorkshirePuddingbatter,preparethebatter(minuspandrippings),andplaceintherefrigerator.YorkshirePuddingiscookedafteryouhavetakenyourcookedprimeribroastoutoftheovenandyouarelettingitsitfortherequiredrestingperiod.1.Inalargebowl,sifttogethertheflourandsalt;setaside.2.Inanotherbowl,beattogethertheeggsandmilkuntillightandfoamy.Stirinthepreparedflour/saltmixturejustuntilincorporatedandsmooth.Thebatterwillbelikeaverythinpancakebatter.3.Coverbowlwithplasticwrapandrefrigerateatleasttwo(2)hours(forbestresults,refrigerateovernight).CookingYorkshirePudding:TraditionallyYorkshirePuddingismadeinonelargedishoryourmeatroastingpanandcutintowedges.Forindividualservings,Ihavefounditismucheasiertopreparetheminmuffintinsorpopoverpans.1.Pourthecookedprimeribmeatdrippingsintoyourbakingpanormuffintinsofchoice.Forapopoverversion,usepopoverpansormuffinpans,puttingatleast1teaspoonofmeatdrippingsinthebottomofeachwell.2.Placethepanorpansinyourovenandgetthedrippingssmokinghot(about5minutes).Ina450degreeoven.Carefullytakethehotpan/pansoutoftheoven.Thefatinthepopoverormuffintinsshouldbealmostsmoking.3.Removethepreparedcoldbatterfromtherefrigerator.Whiskthebatterthoroughlytobreakdownanylumpsandaddsomeadditionalair.4.Quicklypourthebatterintothehotpan/pansontopofthehotdrippings.*NOTE:Ifusingpopoverormuffinpans,fillfull.Thefatshouldsizzlewhenyoupourthebatter.Workquickly,soyoudonotlosealltheovenheat.5.Putthepanbackinovenandcookuntilpuffedanddry,approximately15to20minutes.Donotopentheovendoorduringbaking.6.RemovefromovenandservehotwithyourPrimeRibRoast.Makesapproximately6individualpopovers(dependingonsizeofpans)or1largepan.
3
SourCreamHorseradishSauce1.Mixallwetingredientsinmixingbowlseasonwithsaltandpepper1tspoflemonjuicefinishwithchoppedchives.
1
FarmhouseCheeseSouffleswithPearandWalnutSaladIngredients:CheeseSouffles:
• 1½ozbutter,extratogrease • 1½ozself-raisingflour,extratogrease • 1½cups,milk • 1smallonion,cutinhalf • 1bayleaf • 3blackpeppercorns • pinchfreshlygratednutmeg • 7ozKnockdrinna(orGruyere)cheese,grated • 3largeeggs,separated
Forthepearsalad:
• 3.5ozwalnuthalves • 3firmripepears • juiceof1lemon • 2tbspextra-virginoliveoil • Seasaltandfreshlygroundblackpepper
Directions: Thesemakeaveryelegantcheesecoursesandarequiteeasytoprepare.Youcanmaketheseaheadoftimeandtheywillpuffupagainwhenyouplacethembackintheoven.
2
1. Preheattheovento180°C/350°F/GasMark4.Greaseandflourx6ramekins
2. Pourthemilkintoasmallpanandaddtheonion,bayleaf,peppercornsandgratednutmeg.Bringtoasteadysimmerslowly,thenremovefromtheheatandstrainintoajug.
3. Meltbutter,inasmallpanandaddtheflourtomakearoux,whiskinguntilit’scombined.Slowlyaddthewarmmilkuntilyouhaveaddeditallandareleftwithathickwhitesauce.
4. Transferthesaucetoamixingbowl.Thenwhiskintheeggyolksandthree-quartersofthecheese.
5. Beattheeggwhitesuntillightandfluffyandformingsoftpeaks,thengraduallymixitinwiththecheesemix.
6. Dividethemixtureamongsttheramekinsandplaceinroastingtin.Pourboilingwateraroundthebaseoftheramekinsandplaceintheovenfor15minutesthesoufflésarewellrisenandlightlygolden.
7. Allowtocoolslightlyandthenremovethesoufflésfromtheramekinsandplaceonaparchmentlinedbakingsheet.
8. Coverwithclingfilmandchillforupto24hours.Tofinishcookingthesoufflés,removethemfromtheovenwhileyoupreheattheovento180°C/350°F/GasMark.
9. Sprinkletherestofthecheeseontopandreturntotheovenforabout5minutesuntiltheyhavepuffedbackupandareheatedthrough.
10. Meanwhile,makethepearsalad.Toastthewalnutsinabakingdishforabout10minutesuntillightlygolden.Leavetocoolalittleandroughlychop.
11. Usingamandolinorverysharpknifecutthepearintowafer-thinslicesandtossinthelemonjuicetopreventdiscoloration.Addsomesaltandpepperandsetasideuntilyouarereadytoserve.
12. Covereachplatewithalayerofslightlyoverlappingpearslicesanddrizzlewitholiveoil.Putasouffléintothecentreofeachplateandaddagrindingofblackpepper.Scatteroverthewalnutstoserve.
1
MarisaChurchill’sSpicedWalnutCakewithTangerinesIngredients:QuickWhippedTopping:
• ¾cupheavycream• ¾cupnonfatGreekyogurt,preferablyFage• 2½tablespoonssugar
FortheWalnutCake:
• Nonstickpanspray• ¾cupall-purposeflour• ½cupwholewheatflour• ¾cupsugar• 1teaspoonbakingsoda• ½teaspoongroundcinnamon• 1/8teaspoongroundcloves• Pinchofsalt• ⅓cupplus1tablespoonliquideggsubstitute• ⅓cupplainnonfatGreekyogurt,preferablyFage• ¼cupplus1tablespoonmildflavoredoliveoil• 1tablespoonfinelygratedorangezest• 2tablespoonsfreshorangejuice• ⅔cupwalnuthalves,toasted
2
ThymeSyrup:
• ½cupsugar• 2tablespoonshoney• 5branchesthyme,2½incheslong,plus3moreforgarnish• 2smalloranges• 1bloodorange• Additionalwalnuts,roughlychopped,forgarnish
Directions:Tomakethewhippedtopping:1.ReplaceabouthalfoftheheavycreaminthewhippedtoppingwithfatfreeGreekyogurt,forahealthy,proteinrichaddition.2.Useeggsubstitute,whichismadewitheggwhites,tocutbackonabitofcholesterol.3.Addheart-healthywalnutsandoliveoil,insteadofbutter.4.Makethecakeandwhippedtoppingsugar-freefordiabeticsbyfollowingmysweet&sugar-freesidebarsTomakethesyrup:1.Putthesugarintoasmallsaucepanandaddone-halfcupwater.2.Stirinthehoneyand5ofthethymebranches.Bringtoaboilovermediumheat,thencontinuetoboilforseveralminutestofullydissolvethesugar.3.Pulloutanddiscardthethyme.Thesyrupcanbemadeuptotwoweeksinadvance,andrefrigerated.Tomakethecake:1.Preheattheovento350°F.witharackinthecenterposition.Coata9”cakepanwithpanspray.2.Inamediumbowl,whisktogethertheall-purposeandwholewheatflour,sugar,bakingsoda,cinnamon,clove,andsalt.3.Inaseparatebowl,whisktogethertheeggsubstitute,yogurt,oliveoil,zest,andjuice.4.Processthewalnutsinafoodprocessorforabout20seconds,oruntilithasthetextureofgravel.Addtheflourmixtureandprocessfor20seconds.Addtheliquidingredientsandpulsejustuntilthedoughclumpsuparoundtheblade.5.Spreadthebatterintothecakepan.25to35minutes,untilaknifeinsertedinthecenter
3
comesoutclean.6.Coolthecakeinitspanonawirerackfor5minutes,thenremovefromthepan.Pokethecakeseveraltimeswithaknifeandpourthecoolsyrupoverthecake.7.Toserve:Removethepeelofffromtheoranges,trimmingawayanywhitepith.Workingoverasmallbowl,useaparingknifetocutbetweenthemembraneandfleshtoreleasetheorangesegmentsintothebowl.8.Oncethecakeiscool,dollopthewhippedcreamontothecake.Topwiththecitrussegments,afewpiecesoftoastedwalnuts,andtheremainingsprigsofthyme.