Brioche Mushroom Stuffing

Brioche Mushroom Stuffing

Brioche Mushroom Stuffing

 

1 loaf (1 pound) day-old brioche, cut into 1-inch cubes (8 to 10 C.)

12 ounces mixed exotic mushrooms

6 T. (3/4 stick) unsalted butter

1 bunch scallions, trimmed, white and light green parts thinly sliced

1 rib celery, trimmed and chopped (optional)

8 fresh sage leaves, thinly slivered

1 C. coarsely chopped pecans or peeled roasted chestnuts

1/4 C. Cognac or bourbon (optional)

5 large eggs (preferably organic)

3 C. heavy (whipping) cream

1/4 tsp. freshly grated nutmeg, or to taste

1/2 tsp. coarse salt (sea or kosher), or to taste

1/2 tsp. freshly ground black pepper, or to taste

 

Set up your grill for indirect grilling and preheat to medium (350°F).  Arrange the brioche chunks in a single layer in a large aluminum foil pan. Place the pan on the grill grate away from the heat and cover the grill. For even more smoke flavor, add wood chunks or handfuls of wood chips to the coals. Indirect-grill the brioche, stirring occasionally so the cubes brown evenly, until toasted and golden brown, about 15 minutes. Set the pan of brioche aside to cool. Meanwhile, trim the ends off the mushroom stems; remove and discard the stems if using shiitakes. Wipe the mushrooms clean with a damp paper towel. Cut large mushrooms into 1/4-inch slices; leave small ones whole. Melt 3 T. of the butter in a 12-inch cast-iron skillet on the stove or grill side burner over medium-high heat. Add the scallions, celery, if using, and sage and cook, stirring often, until golden brown, 4 minutes. Add the mushrooms and pecans. Increase the heat to high and cook, stirring often, until the mushrooms brown and all their liquid evaporates, 5 minutes. Add the Cognac, if using, and boil until only 2 T. of liquid remain, 2 minutes. Remove from the heat and let cool slightly. Crack the eggs into a large bowl and whisk until smooth. Whisk in the cream. Stir in the mushroom mixture, then the brioche cubes. Grate in the nutmeg and stir in salt and pepper; the mixture should be highly seasoned. Spoon it back into the skillet and top with the remaining 3 T. butter, cut into thin slices. (The pudding can be prepared several hours ahead to this stage; cover with plastic wrap or aluminum foil and refrigerate, if you have room. But the texture will be better if you cook it right away.) If you shut down the grill after toasting the brioche, re it up again for indirect grilling and preheat to 350°F. Add the wood chunks or chips to the coals following the manufacturer’s instructions. Cover the grill and smoke-roast the pudding until puffed and browned on top and cooked through (a skewer inserted into the center should come out clean), about 45 minutes. Serve it right from the skillet. Even more reason to give thanks for Thanksgiving.

Hard-Boiled Eggs

Hard-Boiled Eggs

Hard-Boiled EggsHard-Boiled Eggs

 

Large eggs, as many as you like

1. Fill a bowl with ice water and place it next to your pressure cooker.

 

2. Fill the pressure cooker with 1 C. of water and insert the steamer rack. Place the eggs on the rack, forming a pyramid if you’re cooking a lot of them.

3. Cook on low pressure for 5 to 8 minutes. Five minutes gives you very runny-centered yolks (think soft-boiled). Eight minutes gives you light-colored, firmly set hard-cooked eggs. Six to seven minutes gives you dark, moist yolks that can be slightly soft (but not runny).

4. Release the pressure manually; then use tongs to transfer the eggs to the bowl of ice water. Let them sit for a few minutes before peeling. The eggs will still be a little warm if you peel them after 2 minutes. For chilled eggs, let them sit for 5 to 10 minutes and then peel them.

Peppermint Baubles

Peppermint Baubles

Peppermint Baubles

 

1 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
3 cups all-purpose flour, plus more for rolling
1/2 tsp. table salt
Red and green food coloring

 

In the bowl of a standing mixer, beat butter and sugar on high speed until pale and fluffy, about 4 minutes. Beat the eggs into the butter mixture one at a time, beating well after each addition. Add vanilla and peppermint extracts. In another bowl, whisk together the flour and salt. Add this to the butter mixture and beat on low just until combined. Turn the dough out onto a lightly floured counter and divide it up into three portions: two large and one quite small. (The small portion should amount to about 1/6 of the total amount of dough.) Gather the two larger portions into balls, press them into disks, and then wrap in plastic and refrigerate until firm, at least 1 hour and up to 24 hours. Now take the smaller portion of dough. Divide it in half and mix one half with enough red food coloring to achieve your desired color. Mix the second half with green food coloring. Wrap these doughs in plastic and chill as above. Take your red and green doughs and divide and roll them into small balls, each about 1/4 to 1/2 inch in diameter. Set half of them on a plate and return them to the refrigerator. Keep the other balls on hand. Preheat your oven to 350° and set your racks to the upper and lower thirds of the oven. Lay a sheet of lightly floured waxed paper on your counter and roll out one of the large disks of dough on the paper to a 1/8-inch thickness. Arrange red and green balls over the surface of the dough in a pleasing pattern, then use your thumb to press them into the dough to form circles. If the dough begins to soften during this time, transfer it (on the waxed paper) to the freezer for 10 minutes. Using a 2-inch round cookie or biscuit cutter, cut the decorated dough into circles, working as tightly as possible to squeeze the maximum number of balls out of the dough (once decorated, it can’t be re-rolled). Discard scraps (or you can always gently knead them to make tie-dye-style cookies).  Bake the cookies, turning the sheets halfway through, until edges are lightly golden, 11 to 13 minutes. Let the cookies sit for 5 minutes, then transfer to racks to cool completely. Repeat the entire process with the second batches of dough. Serve at room temperature.

Instant Pot Shredded Pork & Cabbage

Instant Pot Shredded Pork & Cabbage

Instant Pot Shredded Pork & CabbageInstant Pot Shredded Pork & Cabbage

 

2 lb. pork butt (bone removed and cut into large chunks)

1 T. smoked sea salt

1 tsp. garlic powder 1

1 C. Water

1 small cabbage sliced

 

Remove the bone from pork butt/shoulder and cut pork into large chunks. Sprinkle smoked salt and garlic powder over the pork and rub in to thoroughly coat. Place pork into the Instant Pot liner and add water. Secure the lid, select Manual and adjust time to 90 minutes. When Instant Pot beeps, push the cancel/keep warm button and allow pressure to release naturally. When the pressure is released move the pork to a bowl. Cover to keep warm. Add the sliced cabbage to the juices in the Instant Pot, stir to coat. Select Manual and adjust time to 3 minutes. When the pot beeps, release the pressure manually. Now that the pork has cooled a little, remove and pieces of fat, leaving only the meat. Shred the meat. Add the cabbage to the pork and stir to combine.

Herb and Cheese Chicken Fritters

Herb and Cheese Chicken Fritters

Herb and Cheese Chicken Fritters

 

1 ½ lbs raw boneless skinless chicken breasts

2 large eggs

1 T. light mayonnaise

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh basil

½ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. dried dill weed

⅓ cup all-purpose flour

4 oz shredded 2% milk Mozzarella cheese, (about 1 cup)

2 T. olive oil

 

Place the chicken breasts into the bowl of your food processor and cover with the lid. Pulse a few times or turn on for a few seconds until the chicken breasts are finely diced. Alternatively, you can finely dice the breasts by hand if you do not have a food processor. Transfer the finely diced chicken to a large mixing bowl and add the eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, and shredded Mozzarella cheese. Stir until well combined. Use a ¼ cup measuring cup to measure out 15 equal piles of the chicken mixture. Add a T. of the olive oil to a large sauté pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add half of the chicken piles and push down on the top of each one with the back of a spoon or spatula to flatten it into a patty. Make sure the fritters aren’t crowding the pan and aren’t touching. Cook the fritters for 3-4 minutes until the bottoms are golden, and then flip and cook for another 3-4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining T. of oil to the skillet. Cook the remaining fritters the same way (the second batch may cook slightly quicker) and transfer them to the serving plate when finished. Serve warm.

Eggnog Icebox Cake

Eggnog Icebox Cake

Eggnog Icebox CakeEggnog Icebox Cake

 

EGGNOG MOUSSE

3/4 C. eggnog

1 T. cornstarch

0.25 oz. bag powdered gelatin

8 oz. cream cheese, room temperature

1/3 C. sugar

3/4 tsp. nutmeg

1 3/4 C. heavy whipping cream

3/4 C. powdered sugar

WHIPPED CREAM

1 1/4 C. heavy whipping cream

1/2 C. powdered sugar

6 T. eggnog

6 T. milk

2 1/2 packages (5.3 oz.) of Walkers Shortbread

 

Add eggnog and cornstarch to a sauce pan and heat on medium-high until eggnog is hot and just starting to simmer around the edges. Do not boil. Sprinkle gelatin over eggnog and turn heat to low. Whisk gelatin into eggnog until smooth, then remove from heat and set aside to cool. (I put it into another bowl and then in the fridge to speed cooling – about 4-5 minutes) In another bowl, beat cream cheese, sugar and nutmeg until smooth. Add eggnog mixture to cream cheese mixture and mix until well combined. In another bowl, whip heavy whipping cream for mousse until it starts to thicken. Add powdered sugar and whip until stiff peaks form. Carefully fold whipped cream into eggnog mixture. Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan. In a small bowl, combine additional eggnog and milk. Make a single layer of shortbread in the bottom of the pan. As you add the shortbread to the pan, dip each cookie into the eggnog and milk mixture and hold it there for 3-4 seconds. Top the shortbread with half of the eggnog mixture. Repeat steps 10 and 11, then make whipped cream for the top. Whip heavy whipping cream until it starts to thicken. Add powdered sugar and whip until stiff peaks form. Set about 1/3 C. of whipped cream aside for piping on the edges of the cake, then spread the rest into an even layer on top of the cake. Place cake in the fridge for 5-6 hours to firm, or set in the freezer. I prefer to freeze it first to make it easier to remove from the pan, then leave it in the fridge. Once cake has been removed from the pan, pipe remaining whipped cream around the edges. Store cake in refrigerator until ready to serve.

Picnic Rhubarb Cake

Picnic Rhubarb Cake

Picnic Rhubarb Cake

 

2 cups thinly sliced rhubarb
1 1/3 cups sugar, divided
1/2 cup unsalted butter
1 egg
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. grated nutmeg
1 tsp. vanilla
1 cup buttermilk
2 cups all-purpose flour

 

Preheat oven to 350 and grease and flour (or line with parchment) a 9-inch baking pan. In a medium bowl, toss rhubarb with 1/3 cup sugar and set aside. In a large bowl, blend butter, egg, and remaining sugar until light and fluffy, then beat in salt, baking soda, nutmeg, and vanilla. Using half of each at a time, alternately add the flour and buttermilk. Quickly fold in the rhubarb and pour the batter into the prepared pan. Bake until cake is well browned and edges have shrunk from the sides of the pan, about 40-45 minutes.

Portuguese Milk Tarts (Queijadas de Leite)

Portuguese Milk Tarts (Queijadas de Leite)

Portuguese Milk Tarts (Queijadas de Leite)Portuguese Milk Tarts (Queijadas de Leite)

 

2 C. Sugar

1 C. Flour

4 Eggs, beaten

½ C. Butter, melted

3 ¾ C. Whole milk

1 T. Cinnamon

2 T. Sugar

 

Preheat oven to 400 degrees F. In a large bowl combine 2 C. of sugar and flour. Whisk in beaten eggs, then add melted butter, continuing to whisk, and then milk. Pour mixture into greased muffin tin, filling them to a little more than ¾ full. Bake on center rack for 30 mins or until sides and top are golden. Remove the tarts from muffin tin while hot by running a sharp knife around the sides and lifting them out. Mix sugar and cinnamon together and sprinkle over the tarts as a topping. Serve the same day or store in cool place until ready to serve. Can be made 1 day ahead and served at room temperature.

Best Sauteed Mushrooms for Steak

Best Sauteed Mushrooms for Steak

Best Sauteed Mushrooms for Steak

 

1 lb mushrooms

1 T. butter

1 T. olive oil

2 garlic cloves

1-2 T. chopped parsley

fine sea salt and pepper

 

Prepare mushrooms: Clean the mushrooms by wiping them with kitchen paper. Slice into medium-thick slices. If very small, halve them. Heat the butter and the olive oil in a large skillet or nonstick pan. Sauté mushrooms: Add the minced garlic, stir continuously for about 20 seconds, then add the mushrooms. Stir well. Cook on medium heat for 7-8 minutes until the mushrooms are golden. Add the chopped parsley and salt and pepper to taste. Serve immediately.

Homemade Krispy Kremes

Homemade Krispy Kremes

Homemade Krispy KremesHomemade Krispy Kremes

 

3 T. milk

3 T. boiling water

1 tsp. dry active yeast

8 oz. all-purpose flour (a little under 2 C., I recommend you measure and weigh)

1 1/2 oz. sugar (about 3 T.)

1 egg

1 oz. butter, cold to room temperature

1 dash salt

oil

Glaze

1/3 C. butter

2 C. confectioners’ sugar

1 1/2 tsp. vanilla

4 T. hot water (or as needed)

 

In a large measuring jug, combine the milk and boiling water. Add a tsp. of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam). In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs. Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes —it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F. Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together. Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Sheet Pan Blueberry Pancakes

Sheet Pan Blueberry Pancakes

Sheet Pan Blueberry Pancakes

 

3 cups all-purpose flour

2 T. baking powder

2 T. sugar

2 tsp. salt

2 ½ cups skim milk

2 large eggs

6 T. butter, melted

2 cups blueberries, or the fruit of your choice

 

Pre-heat the oven to 425 degrees. Line a half sheet pan (about 18”x13”) with parchment paper and mist it with cooking spray. In a large mixing bowl, add the flour, baking powder, sugar and salt and stir until well combined. Add the milk, eggs, and light butter and stir until smooth and combined. Pour the batter onto the prepared half sheet pan and spread it into an even layer with a rubber spatula. Sprinkle the blueberries over the top. Place into the heated oven and bake for 15 minutes. Allow to cool for a few minutes before slicing into 15 equal pieces (3 columns by 5 rows).

Chicken Piccata Meatballs

Chicken Piccata Meatballs

Chicken Piccata Meatballs

 

1 large egg

⅓ cup panko breadcrumbs

¼ cup grated Parmesan cheese

2 T. fresh chopped parsley, divided

2 tsp. lemon zest

1 tsp. Italian seasoning

¾ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

1 lb 98% lean ground chicken breast

1 T. olive oil

2 T. light butter, (I use Land O’Lakes light butter)

3 garlic cloves, minced

1 ½ tsp. all-purpose flour

1 ½ cups reduced sodium chicken broth

3 T. fresh lemon juice

¼ cup drained capers

 

In a mixing bowl, add the egg, panko, parmesan, one T. of the parsley, lemon zest, Italian seasoning, salt, garlic powder, and pepper and stir together with a fork until well combined. Add the ground chicken and stir the chicken into the other ingredients with a fork until mixed. With clean hands on a clean surface, divide the meat mixture into 16 evenly sized piles and then roll each one into a ball. Drizzle the olive oil into a large sauté pan and bring over medium heat. When the oil is hot, add the meatballs in a single layer with a bit of space in between them. Cook, flipping them every 1-2 minutes to brown all sides, for 8 minutes. Remove the meatballs to a side plate and cover with aluminum foil to keep warm. Add the butter to the pan and bring over medium-low heat until melted. Add the garlic and cook for 30-60 seconds. Add the flour and whisk the flour into the butter until combined. Cook for another minute. Whisk in the broth until the flour is absorbed and then add the lemon juice, and capers. Increase the heat to medium and bring the mixture to a simmer, stirring regularly, and then reduce the heat to low. Simmer uncovered for a 2-3 minutes. Add the meatballs back to the pan and coat them in the sauce. Cover the pan and continue to simmer on low for 5 minutes covered to finish heating the meatballs. Uncover the pan, stir and sprinkle with the remaining T. of parsley and simmer uncovered for an additional minute before serving.

Chicken & Potato Rice

Chicken & Potato Rice

Chicken & Potato RiceChicken & Potato Rice

 

1 T. dark soy sauce

1 T. light soy sauce

1/4 tsp. white pepper powder

2 T. Water

1 T. corn starch

2 T. olive oil

1 green onion cut in 2-inch length pieces

1 piece Ginger fresh, sliced

1 star anise

3 cloves

400 grams chicken thighs Boneless and skinless, cut to small pieces

2 C. chicken stock low sodium, or water;

1 1/2 T. dark soy sauce

1 T. light soy sauce

1/2 tsp. salt

1 1/3 C. white long rice;

3 medium yellow potatoes peeled and cut in 1/4 inch pieces

1 green onion finely chopped

1 T. sesame oil

 

Mix the chicken meat and all marinade ingredients the night before. Store in a container with a lid and place in the fridge overnight. Select Sauté , heat olive oil over medium-high heat. Add in 1 green onion (cut in 2 inches), star anise, fresh ginger, cloves and cook for a minute. Add the marinated chicken meat, stir frequently for about 3 to 4 minutes until outside of chicken turns light brown, set aside. Transfer all cooked chicken with liquid into the Instant Pot. Add the chicken broth, dark and light soy sauces, salt, rice, and potatoes. Close the lid, make sure the valve is set to “Sealing” position. Select the “Rice” function and allow to cook for 12 minutes by adjusting the time. When time is done, wait for another 10 minutes then quick release the pressure and open the lid. Stir in finely chopped green onion and sesame oil. Cover the pot with the lid and let the rice sit for 5 minutes before serving. Enjoy!

Pistachio Swirl Strawberry Shortcakes

Pistachio Swirl Strawberry Shortcakes

Pistachio Swirl Strawberry Shortcakes

 

1 cup all-purpose flour, plus more for rolling
²⁄3 cup yellow cornmeal
3 T. granulated sugar, divided
2 tsp. baking powder
¾ tsp. kosher salt
1 cup heavy cream
¾ cup raw (unsalted) shelled pistachios
2 T. unsalted butter, softened

 

Preheat your oven to 375° and set a rack in the middle. Line a baking sheet with parchment paper and set aside.   In a large bowl, whisk together the flour, cornmeal, 1½ T. sugar, baking powder, and salt until evenly combined. Add the cream and stir with a spatula until a cohesive dough forms. Set aside. In a blender, pulse the pistachios with 1½ T. sugar until finely ground, with some peppercorn-size pieces remaining. Add the butter and pulse to combine, scraping the sides with a spatula as needed.  Dust the counter with flour. Press the dough out into a rough rectangle, sprinkle with flour, and roll an even 12-by-9-inch rectangle with the long side facing you. Spread the pistachio mixture evenly over the dough, leaving a 1-inch border at the top. Starting from the bottom, roll the dough up around the filling like a jelly roll. When you get to the top, lightly press the seam to seal. Use a sharp knife to cut the roll crosswise into eight equal portions; arrange these, evenly spaced, on the baking sheet. Press each lightly to flatten it a bit. Transfer to the oven and bake until fragrant and just golden at the edges, 20 to 25 minutes. Let cool completely.

Winter Toast Toppings

Winter Toast Toppings

Winter Toast Toppings

 

Tahini + Banana + Cardamom + Honey: Combine 1 part honey with 2 parts tahini, and spread it on toast. Top it with banana slices, sprinkle with a very, very small pinch of cardamom, and (optionally) top with a little more honey and/or coarse sugar to make it extra sweet and pretty.

 

Labneh + Banadurah Harrah: Not much explanation necessary: smear some labneh, then smear some banadurah harrah, and enjoy!

 

Roast Squash + Pistachios + Honey + Cinnamon + Cream Cheese: If you like pumpkin pie, you’ll like this toast. If you don’t like pumpkin pie, you’ll like this toast. Slice your squash of choice (pictured here: mini kabocha) into 1/2-inch slices and roast at 400° F until soft on the inside and a little crispy on the outside. Spread cream cheese on toast, top with roast squash, drizzle with honey, and finish with finely chopped pistachios and a sprinkle of cinnamon.

 

Cilantro + Feta + Olive Oil + sliced Red Onions: Thinly slice or crumble feta on toast, top with a big heap of cilantro (or parsley, mint, or basil), a few thin slices of red onion, and a drizzle of extra virgin olive oil. If there’s one thing I’ve learned from my mother and grandmother, it’s that you can eat leafy herbs in a salad-like-quantity (not much sprinkling going on around here).

 

Labneh + Za’atar + Red Pepper Flakes + Olive Oil: This is another easy one. Simply spread some labneh, sprinkle liberally with za’atar and a pinch of crushed red pepper, and drizzle with extra virgin olive oil.

 

Crumbly Cheese + Caraway + Green Onions + Cucumber:  Combine your favorite crumbly cheese with caraway seeds, crumble on toast, and top with chopped green onions and sliced cucumber.

Instant Pot Steamed Corn

Instant Pot Steamed Corn

Instant Pot Steamed Corn

 

6 fresh young corn

 

Husk and rinse the corn. Place the steam rack inside the Instant Pot®. Fill the inner pot with 2 C. (500 mL) of water. Stack corn on the steam rack. Close the lid and turn the steam release handle to the Sealing Position. Select and adjust the or to set 12 minutes of cooking time. Steam corn. When it is done, wait another 5 minutes. Open the pressure cooker using natural release. Take out the steamed corn and enjoy.

Crispy Garlic Parmesan Chicken

Crispy Garlic Parmesan Chicken

Crispy Garlic Parmesan Chicken

 

4 (5.5 oz each) boneless, skinless chicken breast cutlets, (22 ounces total)

¼ cup seasoned breadcrumbs

¼ cup panko breadcrumbs

1 T. grated Parmesan cheese

½ tsp. Italian seasoning

½ tsp. dried parsley

½ tsp. salt

¼ tsp. black pepper

¼ tsp. garlic powder

1 large egg, beaten

1 T. olive oil

3 T.  butter

1 garlic clove, minced

2 tsp. chopped parsley

¼ tsp. garlic salt

1 oz freshly shredded Parmesan cheese

 

Pre-heat the oven to 425. Line a baking sheet with parchment paper or aluminum foil and set aside. Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet to pound the chicken breasts to an even thickness of about ½” thick. In a shallow dish, add the seasoned breadcrumbs, panko breadcrumbs, Parmesan cheese, Italian seasoning, parsley, salt, pepper and garlic powder and stir to combine. Prepare the beaten egg in a separate shallow dish. Dip each chicken breast into the egg and flip around to coat. Hold up the chicken and allow any excess egg to drip off. Lay the coated chicken in the crumb mixture and flip to coat. Press the breadcrumb mixture lightly into the chicken. In a large skillet (you may need to do this in two batches with half the oil each time), add the oil and bring over medium-high heat. When hot, add the chicken breasts and cook for 4-5 minutes until the bottoms are golden. Flip the breasts and cook for another 3 minutes on the other side to do the same. Transfer the breasts to the prepared baking sheet. In a small bowl, stir together the light butter spread, minced garlic, parsley, and garlic salt until combined. Spread a little over two tsp. of the garlic butter over the surface of each piece of breaded chicken. Sprinkle about a T. of shredded Parmesan over top of the garlic butter on each piece. Place in the pre-heated oven. Bake for 14-18 minutes until chicken is fully cooked through.

Lemon-Rhubarb Bars

Lemon-Rhubarb Bars

Lemon-Rhubarb Bars

 

2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing pan
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp. kosher salt

3/4 pound (6–10 stalks, depending on size) red rhubarb, chopped
1/2 cup water
1/3 cup plus 2/3 cup granulated sugar
2 T. fresh lemon juice
1/2 tsp. freshly grated lemon zest
2 large eggs, plus 2 egg yolks
1/3 cup all-purpose flour
Powdered sugar, for dusting

 

Preheat your oven to 350° and set a rack to the middle position. Grease the bottom of a 9-by-13-inch baking pan, then line with a piece of parchment paper that’s long enough to drape over the sides of the pan. In a large bowl, use a handheld or stand mixer on low speed to combine the butter, flour, sugar, and salt until they come together as a dough. Press this evenly into the bottom of the baking pan, then bake until it’s just beginning to turn golden, 15 to 20 minutes. In a 3- or 4-quart pot, combine the chopped rhubarb with the water and 1/3 cup sugar. Set over medium-high heat, cover, and simmer, stirring occasionally, until the rhubarb is completely broken down, 8 to 10 minutes. Remove from heat and let sit for 5 minutes. Use an immersion or standing blender to completely purée the rhubarb, then add the remaining 2/3 cup sugar, lemon juice, and lemon zest. Stir and set aside. In a large bowl, whisk together the eggs and yolks. Once the rhubarb purée is cool enough to touch, add it to the eggs and whisk to combine, then stir in the flour until smooth. Pour the topping over the shortbread crust and bake until it’s set and barely beginning to turn golden at the edges, 20 to 25 minutes. Remove from the oven and let cool at room temperature for 30 minutes, then chill, uncovered, for at least 3 hours. Run a knife along the edge of the pan to loosen the slab, then lift it out in one piece and cut into equal squares. Just before serving, dust with powdered sugar.

Rhubarb Cookies

Rhubarb Cookies

Rhubarb Cookies

 

2 sticks (225g) unsalted butter

3/4 cup (150g) granulated sugar

1/2 tsp. salt

1 large egg

2 tsp. vanilla extract

2 3/4 cups (375g) all purpose flour

1/2 cup (160g) rhubarb jam, cooled and well-stirred

 

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Place the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat together at medium-high speed until very light and fluffy, about 2 minutes. Add the egg and vanilla and continue mixing until very light and fluffy, about 30 more seconds. Scrape down the sides and bottom of the bowl with a flexible spatula and beat for a few more seconds to combine. Add the flour and mix together at low speed, just until it forms a uniform dough (about 15 to 30 seconds). Scrape the bottom of the bowl to make sure it is fully incorporated, but do not over-mix. Measure out 1 slightly heaped T. (20g or #50 disher) balls. Roll smooth and make a thumbprint with the ball cupped in your hand to avoid cracks. Place each thumb-printed disc on the baking sheet with an inch or two between each one. Fill each one with 1/2 tsp. jam (do not go over the level of the cookie). Bake for 15 minutes, letting them fully cool on the tray.

Chile Dust

Chile Dust

Chile Dust

 

2 T. Tajín

2 T. sweet paprika

2 T. sumac

2 T. Aleppo pepper

2 tsp. cayenne pepper

2 tsp. kosher salt

 

Mix all ingredients together and love your life. Store in an airtight container for up to 6 months.

Mini-Meatball Broth

Mini-Meatball Broth

Mini-Meatball BrothMini-Meatball Broth

 

1 lb. ground veal

1/4 C. ground Parmiggiano Reggiano

1/2 C. plain bread crumbs

1 egg beaten

Salt and pepper

6 C. Water

1 stalk celery cut in half

2 Medium potatoes whole

2 carrots peeled

1 onion halved

3 tomatoes halved

2 tsp. salt

2 T. olive oil

2 T. balsamic vinegar

8 oz. pastina

 

In a large mixing bowl mix the veal, cheese, breadcrumbs, egg, salt and pepper. Using a melonballer, dose out the right amount of meat mixture and make little meat balls. Make them smaller than you think you will need because they will almost double in size when pressure cooked. In the pressure cooker make the vegetable stock by adding all of the vegetables, water and salt in the pot. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 7-10 minutes cooking time. When time is up, open the cooker by releasing the pressure. Delicately remove out all of the vegetables and place on a serving dish except for the tomatoes (leave those in). If you see any tomato skins floating around, you can remove and discard those. Taste the broth and adjust salt and pepper according to taste. Gently add the miniature meat balls into the still hot vegetable broth. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5-7 minutes cooking time under pressure. When time is up, open the cooker by releasing the pressure. Put the pressure cooker, with the top off, back on the heat and add the pastina. Boil the pastina in the time indicated on the package (minus one minute). Don’t worry, the pastina will keep cooking while you serve the dish. In the meantime, make a vinaigrette with the olive oil and balsamic vinegar by putting them in a small vase and shaking vigorously and pour on the vegetables you previously pulled out of the pressure cooker — they are now your side dish! When the pastina is one minute away from being cooked, turn off the heat and serve your miniature meatball soup!

Cheesy French Onion Crockpot Potatoes

Cheesy French Onion Crockpot Potatoes

Cheesy French Onion Crockpot Potatoes

 

1 T. Salted Butter

40 oz Frozen Shredded Potato Hashbrowns (it will work with 30oz of potatoes, too – just remove ½ cup half and half)

8 oz Sour Cream

1.4 oz French Onion Soup Mix

2 cups Half and Half

2 cups Trader’s Joe’s Unexpected Cheddar shredded (or gruyere or sharp white cheddar)

1 tsp. Fresh Thyme Leaves leaves only

2 tsp. Kosher Salt

2 cups Orange Sharp Cheddar

 

Use 1 T. of Salted Butter to grease the inside of the crockpot. Add all ingredients (besides the 2 remaining cups of orange sharp cheddar) to the crockpot and stir. Place the lid on top and cook for 4 hours on high heat – stirring about 2 hours in. 10 minutes before the four hours is up, stir in 1 cup of of the remaining cheese and then add the other cup on top. Place the lid back on and cook for 10 more minutes. Season with salt and pepper before serving if needed.

15 Minute New England Clam Chowder

15 Minute New England Clam Chowder

15 Minute New England Clam Chowder15 Minute New England Clam Chowder

 

11 oz. fresh clams 12-24

2 C. clam juice (see instructions to make your own, above)

1 C. smoked and cured bacon (or pancetta) cubed

1 medium onion finely chopped

1 tsp. salt

1/4 tsp. pepper

1/2 C. tarty white wine

2 Medium potatoes cubed skin on

1 Bay Laurel Leaf

1 Sprig Thyme

1 pinch cayenne pepper (or red pepper flakes)

1 C. milk

1 C. cream

1 T. butter

1 T. flour

 

Prepare the clams and make your own clam juice as detailed, above. In the cold pressure cooker, with the top off, add the bacon and turn on the heat at a low flame. When the bacon releases it’s fat and it begins to sizzle, add the onion, salt and pepper and raise the heat to medium. When the onions have softened, add the wine and scrape all of the brown delicious bits off the bottom of the pan to incorporate into your sauce. Let the wine evaporate almost completely and then add the diced potatoes, clam juice. If you do not have 2 C. of juice, compensate the rest with water. Bay Leaf, Thyme, and Cayenne Pepper. Close and lock the lid of the pressure cooker. Cook for 5 minutes at high pressure. When time is up, open the cooker by releasing the pressure. While the potatoes are pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are both well blended. To the open pressure cooker add the clam meat, cream, milk and roux. Stir well, and simmer all of the ingredients in the pressure cooker, with the top off, at medium-low heat for 5 minutes. Serve garnished with soup crackers or inside a bread bowl.

My Mom’s Cast Iron Meatloaf

My Mom’s Cast Iron Meatloaf

My Mom’s Cast Iron Meatloaf

 

2 lbs ground beef

½ cup old fashioned oats

¼ cup ketchup plus more for drizzle

½ cup bbq sauce plus more for serving

1 T. yellow mustard

1 egg

1 cup onion finely diced

1 clove garlic minced

1 T. Worcestershire

2 tsp. salt

1 tsp. garlic powder

1 tsp. dried parsley

 

Preheat the oven to 375F degrees. Add all ingredients to a large bowl and mix by hand. Try not to overmix otherwise you will get tough meatloaf. Once everything looks combined, add it to a greased 10″ cast iron skillet, bread pan, or shaped into a loaf in another oven safe dish. Pat the loaf into shape and add a drizzle of ketchup on top. Bake for 45 minutes or until the center reaches 160-165F degrees. Drain the grease and broil for 5-10 minutes or until the ketchup is caramelized on top. Serve with more spicy barbecue if desired!

Ginger & Butternut Squash Soup

Ginger & Butternut Squash Soup

Ginger & Butternut Squash SoupGinger & Butternut Squash Soup

 

4 lb. butternut squash peeled, seeded and cubed

1 sprig of sage

1 large onion roughly chopped

1/2 inch piece fresh ginger peeled and roughly sliced

1/4 tsp. nutmeg

4 C. vegetable stock

olive oil

Salt and pepper to taste

1/2 C. toasted pumpkin seeds for garnish

 

In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper. When the onions are soft, scoot onions aside and tumble in enough squash cubes to cover the base of the pressure cooker, let brown for about 10 minutes stirring infrequently. Add the rest of the squash along with the ginger, nutmeg, and stock. Close and lock the lid of the pressure cooker. Cook for 15 minutes at high pressure. When time is up, open the cooker by releasing the pressure. Fish out the woody sage stem and discard. With a stick immersion blender puree’ the contents of the pressure cooker and serve! Garnish with salty, toasted pumpkin seeds.

Leftover Turkey Ramen

Leftover Turkey Ramen

Leftover Turkey Ramen

 

12 oz boneless, skinless turkey breast, cut into strips (OR use leftover turkey from a roast)

1 quart chicken broth

1 small piece fresh ginger root peeled

5 oz ramen noodles just noodles, not the kind with flavor packets

1 cup fresh baby spinach

2 T.  sesame oil

soy sauce to taste

scallions optional for sprinkling

 

Heat a large skillet over medium-high heat and brown the turkey in one T.  of sesame oil. Season with soy sauce and continue cooking until done. Meanwhile in a large pot bring the broth and the ginger root to a boil. Add the ramen and cook according to package instructions. Take off the heat and stir in the spinach. Add the remaining T.  of sesame oil and season with soy sauce to taste. Add the turkey to the soup and serve with chopped scallions.

Chile Relleno Casserole

Chile Relleno Casserole

Chile Relleno Casserole

 

6 large Poblano Peppers

2 large Eggs

⅓ cup Milk

1 8.5 oz box Jiffy Cornbread Mix

1 T. Olive Oil

1 cup Low Moisture Mozzarella Cheese

1 cup Sharp Cheddar

4 oz Cream Cheese

½ tsp. Garlic powder

For Serving

Sour Cream

Spicy Salsa

Hot Sauce

 

Line a baking sheet with foil and add peppers. Broil for 20 minutes, turning as they blister, until all sides are charred. Remove from the oven and wrap the peppers in aluminum foil or place them in a plastic bag to steam. Meanwhile, whisk together milk and eggs in a medium bowl, then whisk in the cornbread mix. Set aside. Preheat oven to 400°F. Peel the skin off the peppers and remove seeds. Drizzle a little oil in a 10.5 x 7.5 casserole dish, then layer half of the peppers at the bottom. Add half of the cheese, followed by all of the cream cheese then sprinkle with garlic powder. Add the remaining peppers and remaining cheese on top, then pour the cornbread mixture over the top of the casserole. Place in the oven and bake for 25-30 minutes, until the cornbread is golden brown and set. Let cool slightly, then serve with sour cream and salsa or hot sauce.

Thanksgiving Charcuterie Board

Thanksgiving Charcuterie Board

Thanksgiving Charcuterie Board

 

¾ pound cured meat, salami

¾ pound prosciutto

¾ pound hard aged cheese

¾ pound blue cheese

1 8 oz brie cheese, filled with jam

4 yellow cheese slices, to spell out “Grateful” with cookie cutter

½ C. green olives

¼ C. pumpkin seeds, make sure they are like in the picture below

⅓ C. marcona almonds

⅓ C. pecans

1 C. fruit, sliced apple, pears, dried apricots

1 English cucumber, small slices (maybe only use 1/4-1/2?)

12 ounces assorted crackers, I like the little rosemary square ones from Trader Joe’s

Dried cherries or cranberries, to fill in any open areas

fresh sage and rosemary, for garnish

2 C. Thanksgiving sweets, chocolates, maple leaf cookies, candy corn

½ C. jam

Chicken of the Woods Tacos

Chicken of the Woods Tacos

Chicken of the Woods TacosChicken of the Woods Tacos

 

COTW taco filling

Crispy tortillas

Iceberg lettuce

Monterey jack cheese, shredded

Chipotle crema

Pico de gallo

Sliced avocado

Hot sauce of choice

Pork, duck, or bear fat

Butter

COTW Taco Filling

1 lb. COTW mushrooms, raw or blanched

1½ – 2 C. stock

8 T. butter and/or pork fat

2 T. Achiote paste

2 T. apple cider vinegar

1 T. Guajillo powder

1 T. Ancho powder

1 T. Mexican oregano

1 T. chili powder

1 T. cumin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. ground coriander

2 tsp. salt

1 tsp. black pepper

Pico de Gallo

5 large Roma tomatoes

1 C. chopped white onion, soaked in cold water

1 large jalapeno, seeded, roughly chopped

1 C. cilantro

⅓ C. fresh lime juice

Kosher salt

Chipotle Crema

1 C. sour cream

3-4 chipotles in adobo with sauce

2 T. lime juice

1 tsp. Kosher salt

 

Clean and grind the mushrooms in the large die of the grinder. Grinding it down too much will create more of a paste than something similar to ground meat. Set aside. Combine all of the spices to make the taco seasoning mix. Puree the cream ingredients together and set aside. Shred the iceberg lettuce. Buzz or finely hand chop the pico de gallo ingredients until your preferred size and texture. (I like saving time and using the blender for a salsa consistency.) Warm the stock and vinegar in a small pot. Whisk in the achiote paste. Add half the butter and fat to a large skillet on high heat, preferably cast iron, and brown the ground mushroom in two batches until slightly crispy. You may need to add more fat to accomplish this. Put the ground mushrooms back into the skillet on medium-high heat and mix in the taco seasoning. Cook for a minute or two. Add the stock mixture and reduce the heat. The mushrooms will absorb this fast, but the point is to cook out the raw flavor of the spices. Remove the taco filling from the heat after around five minutes, or once the liquids have cooked out. Add a couple of T. of butter to a nonstick pan. Sear the mushroom mixture in batches to get extra crispy edges. Crisp the flour tortillas in a pan or over an open flame, slice some avocado, and plate the tacos with the crema, lettuce, and pico de gallo.

Pumpkin French Toast Casserole

Pumpkin French Toast Casserole

Pumpkin French Toast Casserole

 

Unsalted butter, for greasing baking dish

1 1/2 cups canned pumpkin purée

2 cups whole milk

5 large eggs

1/4 cup sugar

2 tsp. pumpkin pie spice

1 T.  vanilla extract

12 cups 1-inch bread cubes

Maple syrup, for serving

 

Preheat the oven to 375°F. Grease a 9×13-inch baking pan with butter.  In a large bowl, whisk together the pumpkin puree, milk, eggs, sugar, pumpkin pie spice and vanilla extract. Add the cubed bread to the bowl and stir until it is well coated then pour the bread mixture and any liquids into the prepared baking pan. Cover the pan with foil and bake the French toast for 30 minutes until the egg mixture is almost fully set then remove the foil and continue baking the French toast for 20 to 25 minutes until the bread is deep golden brown. Remove the French toast from the oven, spoon it onto serving plates and top it with maple syrup.  When it comes to toppings, a dusting of powdered sugar, fresh pomegranate arils and a drizzle of warm maple syrup is my trio of choice. I love the pairing of pumpkin and pomegranate, as the juicy seeds add a pop of color and flavor to each autumnal bite. Any variation of bread will work in this recipe, however, I find that a crusty French baguette or loaf of sourdough yield the best texture and soak up the most custard. (You could even try using croissants, though!)

Homemade Turkey Seasoning

Homemade Turkey Seasoning

Homemade Turkey Seasoning

 

3 T. Kosher salt

1 T. Garlic powder

1 T. Onion powder

1 tsp. Smoked paprika

2 tsp. Dried sage

2 tsp. Dried rosemary

2 tsp. Dried thyme

1 tsp. Dried oregano

¼ tsp. Turmeric

1 tsp. White sugar

 

Mix all ingredients together in a small bowl until evenly combined. Store in an airtight container until ready to use. Rub directly over a whole turkey, turkey breast, or turkey legs before roasting, or mix into melted butter to make a flavorful compound butter.

Cherry Bounce

Cherry Bounce

Cherry Bounce

 

1½ oz. cherry vodka

2 oz. cranberry juice

½ oz. fresh lime juice

Club soda

1 cherry, for garnish

 

Fill a shaker with ice. Add vodka, cranberry juice, and lime juice. Shake and strain into a tall glass filled with ice. Top with club soda and garnish with cherry.

Ramp Au Gratin Potatoes

Ramp Au Gratin Potatoes

Ramp Au Gratin PotatoesRamp Au Gratin Potatoes

 

3 lb. gold potatoes, skin on and sliced

2 C. fresh sourdough bread crumbs

1 C. yellow onion, sliced

1 pt. heavy cream

15 oz. whole milk ricotta cheese

5 oz. grated parmesan cheese

2 oz. chopped ramp leaves

2 oz. blanched ramp leaves

1 stick (8 T.) unsalted butter

¼ C. Italian parsley, minced

4 T. garlic, minced

3 T. all-purpose flour

2 T. fresh thyme, minced

1 T. Worcestershire sauce

1 T. fresh lemon juice

1 tsp. Kosher salt

1 tsp. cracked black pepper

½ tsp. ground nutmeg

 

Slice the potatoes, skin on, to about ¼ inch thickness into cold water. Give them a good mix, empty, and replace the cold water to cover the potatoes. Salt lightly and bring to a boil. Cook until just tender—about 8 to 10 minutes—and strain. The potatoes should still be firm yet cooked through. You can cool them on a sheet tray while making the ricotta cream. While the potatoes are boiling, blanch the ramps in the same water for 5 to 10 seconds, remove, set aside, and let them cool. Puree the blanched ramps until smooth. Add a touch of water if necessary. For the ricotta cream, start by adding the butter, garlic, onion, and thyme to a pot on medium-high heat. Cook until the onion begins to brown on the edges. Add ¾ of the chopped ramps and stir. Whisk in the flour and cook until the roux is golden brown—about 1 minute. Reduce to low heat. Add the Worcestershire and stir in the heavy cream. Now stir in the ricotta and blanched ramps. The mixture should be quite thick. Lastly, mix in the nutmeg, parsley, half of the parmesan, salt, pepper, and lemon juice. Remove from the heat. Mix the bread crumbs with the remainder of the parmesan and chopped ramps. Add the potatoes to the baking dish. In this case, I’ve used a classic 9×13 Pyrex. Pour the ricotta cream over the potatoes and gently stir until it’s evenly mixed with the sliced potatoes. Press down with a spatula or large spoon to even the top. Add the bread crumbs evenly over the top and press lightly until the surface is even. Bake, covered in tin foil, at 375ºF for 30 minutes. Remove the tinfoil and cook for another 30 minutes. Kick the heat to 450ºF for the last ten minutes to brown the top. Remove from the oven, let stand for 15 to 20 minutes, and serve.

Sage And Apple Roasted Pork Chops

Sage And Apple Roasted Pork Chops

Sage And Apple Roasted Pork Chops

 

Two big pork chops (the sort only a good local butcher sells, bone-in if poss)

3-4 apples (nothing fancy whichever variety you have in the house will do)

1/2 can of apple cider

Generous handful of shallots

Couple sprigs of fresh thyme

Handful of sage leaves

 

Olive oil

Salt + Pepper

 

Pre-heat your oven to 180C/350F. Slice up your shallots, core and chop your apples into segments (cut into quarters, then half those quarters). Season your pork chops generously with salt and pepper. When you’re ready, pop your frying pan on a medium heat with a good drizzle of olive oil. Throw in the thyme to flavour it. When it’s nice and hot, fry your chops so that they brown on each side.  Then rest them on their crackling until it starts to crisp.  Throw in your shallots and fry until soft and just starting to brown.  Remove your chops and place on one side. Throw in your apples and toss in the herby sauce until glistening. Add a 3-4 sage leaves. Then nestle your chops back into position, surrounded by apples. Pour in about half a can of cider, enough so that the chops are swimming in it but not drowned in it.  Put the whole thing in the oven (minus the pan handle in my case!) for about 30 mins, keeping an eye on it – when the meat is golden brown and the apples soft and gooey – it’s done!  Serve in the pan.  You could add a side of mash, fresh greens, roasted veg, buttered peas, a crisp salad, or just a crunchy baguette. A simple but really quite spectacular supper

Healthy Hair Breakfast Smoothie

Healthy Hair Breakfast Smoothie

Healthy Hair Breakfast Smoothie

 

1 cup unsweetened almond milk

1/2 peeled, frozen banana

1/2 cup gluten free whole oats

2 T.  shelled hemp seeds

1 tsp ground cinnamon

1 serving collagen peptides

1 scoop of black sesame seeds (optional- for extra iron)

 

Combine ingredients in a high-powered blender and process until smooth.

Wild Mushroom Chowder with Leeks and Bacon

Wild Mushroom Chowder with Leeks and Bacon

Wild Mushroom Chowder with Leeks and Bacon

 

6 oz bacon optional sliced into ½ inch strips

½ cup all purpose flour

Soup

12 oz fresh wild or cultivated mushrooms *see note

8 oz Yukon gold potatoes diced ½ inch 2 cups

1 T.  minced garlic

4 oz 1 small finely chopped onion

4 oz 1 rib celery trimmed and diced ½ inch

3 oz 1 small leek

½ cup dry white wine

1 tsp. dried thyme

2 dried bay leaves

2 T.  unsalted butter

5 cups light colored chicken or vegetable stock

1 cup heavy cream

2 T.  crumbled dried mushrooms such as porcini (optional-*see note below)

Kosher salt and fresh ground black pepper

For serving

Fresh chopped herbs especially chives dill, or tarragon

Wedges of fresh lemon

oyster crackers optional

 

Soak dried mushrooms if using in the stock for 20 minutes. Remove the mushrooms and chop fine. Strain the stock, leaving any dirt at the bottom and reserve, adding the chopped mushrooms. In the soup pot, turn the heat to medium high and fry the bacon. Drain off the bacon fat into a small mixing bowl and reserve. Cool the for a few minutes, then stir in the flour, it should make a loose paste. Add the butter, leeks and celery, along with the onion and garlic to the pot and cook for 3 minutes. If using fresh mushrooms, push everything to the side of the pan and add them now, cooking until wilted, stirring occasionally. Add the wine and reduce by half. Add the stock, potatoes, salt and pepper, bacon, soaked mushrooms, thyme and bay leaf, cover, bring to a boil, turn the heat to low and cook for 15 minutes, or until the potatoes are tender. Scrape the flour paste into the soup, whisk briskly, and simmer until thickened and you can see the flour has activated. Keep an eye on the bottom of the pot and make sure it doesn’t stick. Add the cream to the chowder, mix to combine and heat through. Do not boil it.

Finally, double check the seasoning one last time, adjust as needed until it tastes good to you, and serve, garnished with the herbs and lemon wedges on the side.

Rosehip Jam Thumbprint Cookies

Rosehip Jam Thumbprint Cookies

Rosehip Jam Thumbprint CookiesRosehip Jam Thumbprint Cookies

 

1 lb. rosehips, after trimming leaves and stems off

2 C. water

1¼ C. granulated sugar

¾ tsp. powdered pectin

Juice of one lemon

Cookie Dough

2½ C. all-purpose flour

½ tsp. baking powder

1 large egg, room temperature

½ tsp. vanilla extract (almond is lovely, too)

1½ sticks butter

1 C. granulated sugar

½ tsp. salt

1 C. jam

 

This is using either fresh or frozen rosehips. Dried rosehips can be used to make jam, but I’ve not personally done it. Also to be noted, many rosehip jams incorporate oranges, lemons, and apples for flavor, texture, and mostly, for pectin. I do love the flavor of citrus with rosehips, so I’ve added the lemon juice here, but I chose to share this recipe with powdered pectin instead of apples and oranges because I’ve gotten the most consistently jammy texture. While most times, if my jam doesn’t set, I just smile and call it syrup, but for these thumbprint cookies, a syrup won’t do. Rinse your rosehips and trim off all stems and leaves. Put rosehips in a stainless steel pot, preferably with a heavy bottom, and simmer until hips are soft—about 30 minutes. Run the softened hips, first, through a food mill or strainer and then again through a fine sieve. This part is rather tedious but necessary to get the seeds and fine hairs out that would otherwise be very irritating to the eater. Return your liquid to a pot and add the sugar, pectin, and lemon juice. Stir to combine. Bring this mixture to a rapid boil and then lower slightly to set at a high simmer for roughly 45 minutes, but check every 15 minutes or so to stir, skim foam, and adjust the heat so as not to scald the bottom. After 35 minutes, start checking the temperature with a candy thermometer or a digital read thermometer—you want to reach 220°F for jam. When you reach 220°F, pour your hot jam, through a funnel, into a sterilized jar, leaving about ½-inch headspace. If you’re going to use it soon, you can just let it cool and pop it into the fridge. For long-term storage, you can water bath can for 10 minutes.

Thumbprint Cookies: Preheat oven to 350°F and line two baking sheets with parchment (parchment optional, just nice for jam spills.) Whisk together flour and baking powder in a medium bowl. In a small bowl, whisk together egg and vanilla or almond extract. With either a stand mixer or in a large bowl with a hand mixer, cream the butter, sugar, and salt until fluffy (about 4 minutes). Turn the speed down a notch and add egg mixture. Turn the speed all the way to low and add the flour mixture slowly. Turn the mixer off and scrape down sides and bottom of bowl to make sure all the little bits get incorporated. Scoop dough by the rounded T. and roll into a ball with your hands. Place no less than one inch apart on the baking sheet. Here’s where most people use their thumb, which I used to do, but I actually find it easier and more effective to use the bottom of the ½-teaspoon measuring spoon. Center the belly of the spoon over the center of the dough ball and push gently down into the spoon with your thumb. The edges of the cookie may crack depending on the moisture and temperate of your dough. I, personally, kind of like the cracks, especially when the jam runs down into them and sort of caramelizes. If you don’t like the cracks, work with a warm and moist dough and while you’re making the “thumbprint” with one hand, gently hold the edges of the cookie together in the other. If any cracks form, they can usually be mended by pinching. Spoon the jam into the thumb wells. Fill to level with the top of the cookie if you want a tidy pool of jam, or, mound it a bit for a pool that might overfloweth. The jam will often settle a bit while baking, so I lean toward overfilling, plus I love when it bubbles over the edge. You can always top off the jam after baking, too. Bake for 10 to 14 minutes, turning the pan halfway for evenness. 12 minutes is usually the sweet spot for me, but every oven is different. Don’t wait for any significant browning, or they’ll likely be overbaked. Wait for the jam to stop bubbling before you take a bite—sugar burns are the worst. Optionally, while still a little warm, I like to sprinkle with big flake sea salt and a pinch of fine lemon zest to add an extra punch, crunch, and zing, but they’re still brilliant without this. Place on a cooling rack. When completely cool, they can be stored for about a week in a cookie tin.

Meyer Lemon Cupcakes with Raspberry Buttercream

Meyer Lemon Cupcakes with Raspberry Buttercream

Meyer Lemon Cupcakes with Raspberry Buttercream

 

1½ cups all purpose flour

1 tsp. baking powder

¼ tsp. kosher salt

½ cup unsalted butter, softened

1 cup sugar

3 large eggs

½ cup whole milk

1 tsp. vanilla extract

3 T. Meyer lemon juice, divided

1 T. Meyer lemon zest

For the buttercream

½ cup butter, room temperature

1 tsp. vanilla

⅓ cup raspberry jam

3 cups powdered sugar

1-2 T. milk

 

Heat oven to 350F. Line cupcake tins with 15 cupcake liners. Set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy, about 3-4 minutes. Reduce speed to low and add the eggs one at a time, mixing until just blended. Add in the vanilla, 2 T. lemon juice, and milk. Mix for 30 seconds on low. Slowly pour in the dry ingredients and the lemon zest. Mix until just combined. Divide the batter among the prepared cupcake liners, only filling them until they are about ¾ full. Bake until the tops are just dry to the touch, about 18-20 minutes. While the cupcakes are still warm, brush with the remaining lemon juice. Allow to cool completely. For the buttercream, cream together the butter, vanilla, and jam in the bowl of a stand mixer fitted with the whisk attachment, mixing until fully incorporated. With the mixer on low, add in the sugar 1 cup at a time. Drizzle in milk if frosting becomes too thick. Mix the buttercream on high for 1-2 minutes. Pipe the buttercream onto the cooled cupcakes as desired.