Goose Feet Cookies (Gusinie Lapki)

Goose Feet Cookies (Gusinie Lapki)

Goose Feet Cookies (Gusinie Lapki)

 

1 3/4 C. unbleached all-purpose flour, plus more for dusting

1 tsp. baking powder

1/2 tsp. kosher salt

1 C. fresh farmer cheese

1/2 C. (1 stick) unsalted butter, room temperature

1 vanilla bean, seeds scraped

1 heaping T. finely grated orange zest (from 1 orange)

1/3 C. granulated sugar

1 large egg, lightly beaten

Coarse sanding sugar, for sprinkling

 

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, mix together cheese, butter, vanilla seeds, and orange zest with a wooden spoon until well combined. Add flour mixture and stir until mixture resembles coarse crumbs. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate 1 hour. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4-inch round cutter, cut out rounds. Gather dough scraps, reroll, and cut out more rounds. Place granulated sugar in a wide shallow bowl. Working with one round at a time, brush with water, then dip in sugar to coat. Fold round in half, covering sugar; fold in half again. Place seven cookies on each of two parchment-lined baking sheets. Brush tops with egg wash and sprinkle with coarse sanding sugar. Bake until golden, 25 to 30 minutes. Transfer sheets to wire racks; let cool completely. Cookies are best eaten the day they are made.

Best Holiday Dinner Rolls Ever

Best Holiday Dinner Rolls Ever

Best Holiday Dinner Rolls Ever

 

2 T. yeast

2 C. warm water

1/3 C. sugar

1/3 C. butter

2 tsp. salt

2/3 C. nonfat dry milk

1 egg

5-6 C. all-purpose flour

 

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 C. of the flour. Beat together until smooth. Gradually add remaining flour until a soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until doubles in bulk. Punch down; divide into thirds. Roll out one-third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent.  lace on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter. Let rise until double in size. Bake at 400 degrees for 15 minutes. Serve warm with honey butter or cran-raspberry butter.

Instant Pot Carrot Bacon Chips (Air Fryer Lid)

Instant Pot Carrot Bacon Chips (Air Fryer Lid)

Instant Pot Carrot Bacon Chips (Air Fryer Lid)

 

2 T. pure maple syrup

1 T. liquid coconut aminos or low-sodium soy sauce

2 tsp. liquid smoke

1 tsp. seasoned salt

1 tsp. garlic powder

2 large carrots peeled and sliced on the bias (diagonally) into chips about 1/8-inch thick (or get a 1 pound bag of pre-sliced carrot chips)

 

Combine all the ingredients, except for the carrots, in a mixing bowl. Place the liner pot in the Instant Pot. Then, with the metal partition in position, place the air fryer basket in the liner pot. Place the carrot chips in the air fryer basket and brush the glaze on them. Add the Air Fryer Lid, hit Broil (400°) for 5 minutes and hit Start to begin. Flip midway through, baste with more glaze and then hit Broil for another 5 minutes. When done, let cool for a few moments before enjoying now or later.  How crispy you like your bacon is your call. Simply check on it while air frying and cook until it’s the desired crispiness! To ensure even air frying, try not to overcrowd the basket with carrots laying all over each other. Do it in a few batches if need be. And YES! You can totally do this in any air fryer or even roast in an oven at about 400°! Just keep an eye on it as all ovens vary and we don’t want burnt carrot bacon chips!

Chicken Topped with Rosemary Stuffing

Chicken Topped with Rosemary Stuffing

Chicken Topped with Rosemary Stuffing

 

4 boneless, skinless chicken breast portions (each 4-6 ounces)

1 1/2 T. butter

1/2 C. finely chopped onion

1 C. finely chopped mushrooms

1 T. chopped fresh rosemary (or 1 1/2 tsp. dried)

1 T. chopped fresh parsley

Salt and pepper

2 heaping C. dried bread cubes

1/2 to 2/3 C. chicken broth, warmed

1 T. melted butter

 

Oil a large baking pan or line it with parchment paper. Trim excess fat off chicken breasts. Flatten the thickest parts of each breast by pounding them lightly with the heel of your hand. Lay chicken in pan.  Heat oven to 350 degrees. Melt butter in large skillet over medium flame. Stir in onion, mushrooms, parsley and rosemary. Season with salt and pepper. Cook, stirring often, until vegetables are tender, about 10 minutes. Toss in bread cubes. Stir in enough chicken broth to make a moist stuffing. Brush chicken breasts with melted butter. Cover each one with a mound of stuffing, pressing it to adhere to the chicken. Bake until stuffing has browned and chicken is cooked through, 20 to 25 minutes.

Festive Holiday Sliders

Festive Holiday Sliders

Festive Holiday Sliders

 

1 package (8 ounces) cream cheese, softened

1/2 C. mayonnaise

1/4 C. Creole mustard

2 T. minced fresh gingerroot

1 T. grated orange zest

1-1/2 tsp. prepared horseradish

1 C. whole-berry cranberry sauce

4 green onions, sliced

2 packages (12 ounces each) Hawaiian sweet rolls or 24 dinner rolls, split

1-1/2 pounds thinly sliced cooked turkey

 

Beat cream cheese and mayonnaise until smooth. Beat in mustard, ginger, orange zest and horseradish. In another bowl, mix cranberry sauce and green onions. Spread cream cheese mixture onto roll bottoms. Top with turkey, cranberry mixture and roll tops.

Icy Holiday Punch

Icy Holiday Punch

Icy Holiday Punch

 

1 package (6 ounces) cherry gelatin

3/4 C. sugar

2 C. boiling water

1 can (46 ounces) unsweetened pineapple juice

6 C. cold water

2 liters ginger ale, chilled

 

In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

 

1 pound ground bison

1 pound ground pork

¼ C. pine nuts

⅓ C. currants

⅓ C. golden raisins

1 egg

5 ounces finely diced cremini mushrooms

3 T. half and half

3 cloves minced garlic

¼ C. diced onions

2 tsp. salt

1 tsp. fresh-cracked pepper

 

Preheat oven to 375°F. Mix the bison and pork in a bowl until combined. Try not to over mix or the meat will become tough. Add in remaining ingredients and mix until well combined. Line a baking sheet with parchment. Roll the meat mixture into 1½- to 2-inch balls and place on the sheet, leaving about 1 inch between them. Bake for 15–18 minutes, until meatballs reach an internal temperature of 165° and are beginning to brown. Note: If you are planning on freezing for later use, freeze uncooked meatballs on a baking sheet then place in freezer bags once frozen; this will keep them from sticking together.

 

For the reduction

2 diced shallots

1 bottle Cabernet

1 C. pitted cherries, fresh or frozen

1 T. sugar

1 tsp. salt

2 T. unsalted butter

 

If using frozen cherries, thaw by placing in a colander and running cold water over them. Sauté shallots in olive oil. Once translucent, add the wine and cherries, cooking over medium-low heat. Reduce the liquid by half, then add the sugar and salt. Use an immersion blender to further break down the cherries. Taste to see if more sugar or salt is required. Remove from heat and stir in butter. Meatballs can be served in the reduction, or the sauce can be placed on the side for dipping.

Honey Pecan Pesto Crostini

Honey Pecan Pesto Crostini

Honey Pecan Pesto Crostini

 

1 C. pecan pieces

1 tsp. orange zest

3 T. honey

1/2 tsp. salt

4 ounces chèvre

1 –2 T. Greek yogurt

Flaky sea salt , for garnish

 

Add pecans, orange zest, honey, and salt to a food processor, and pulse all ingredients together. The mixture can be smooth or chunky. In a small bowl, mix chèvre with yogurt until it’s a spreadable consistency. Spread toast with cheese mixture and top each with a spoonful of pesto. Finish with a sprinkle of flaky sea salt.

Holiday Cheese Ball Wreath

Holiday Cheese Ball Wreath

Holiday Cheese Ball Wreath

 

3 boxes cream cheese, 24 ounces total

1 C. shredded cheddar cheese

1 ½ C. diced, cooked bacon

½ C. red pepper, diced

½ packet ranch dressing mix

½ C. pecans

½ C. wasabi peas

2 T. fresh parsley, finely minced

1 C. dried cranberries, finely chopped

2 T. white sesame seeds

2 T. black sesame seeds

Optional Decorations:

Thyme

Sage

Rosemary

Floral leaves and stems

Real or faux cranberries

 

In a large mixing bowl, combine the cream cheese, shredded cheddar, bacon, red pepper, and ranch dressing mix. Place the pecans in a food processor, and process until finely chopped. Transfer to a bowl. Wipe out the processor and add the cranberries. Process until finely chopped. Transfer to a separate bowl, add the white sesame seeds, and mix to combine. Wipe out the food processor again, and add the wasabi peas. Process until finely chopped. Transfer to a separate bowl and mix with the parsley and black sesame seeds. Roll 2 tsp. of the cheese mixture into a ball. Repeat with the remaining cheese mixture. Roll ⅓ of the cheese balls in the pecans. Divide and roll ⅓ of the cheese balls in the wasabi mixture. Roll the remaining cheese balls in the chopped cranberry mixture.  Arrange the balls in a circle shape on a large platter to make a wreath. Decorate with thyme, sage, rosemary, or other leaves and stems as desired. Serve on a platter with various dippers.

Peppermint Snowflake Cocktail

Peppermint Snowflake Cocktail

Peppermint Snowflake Cocktail

 

½ cup peppermint ice cream

4 ounces champagne

peppermint crushed, garnish

1 tablespoon corn syrup or honey, rim garnish

 

I used an 11-ounce old-fashioned glass. You need a glass slightly larger than the liquid measures because it will bubble and fizz. Add the crushed peppermint to a saucer. Pour syrup in another saucer then take your glass and roll the rim in the syrup. Immediately press the glass rim into the crushed peppermint coating the entire rim with peppermint. Carefully scoop peppermint ice cream into the glass. Slowly pour champagne over the ice cream. Serve immediately.

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

 

Zest of 2 oranges

⅓ C. plus 3 T. sugar (divided use)

2 C. all-purpose flour

1 T. baking powder

½ tsp. sea salt

4 T. cold butter, cut into small pieces

2 large eggs

⅓ C. cream

¼ C. chopped pistachios

¼ C. chopped dried cranberries

1 C. heavy whipping cream

 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, rub the orange zest with the 1/3 C. sugar with your fingers—this way, the oils will perfume all of the sugar. Combine the sugar and zest with the flour, baking powder and salt in the food processor and pulse a time or two. Add the pats of very cold butter (I often freeze the cut cubes in advance) to the mixture, and pulse three or four times, or until you have large and small pebble-like pieces throughout. With the motor running, add the eggs 1 at a time, then the cream. Add the pistachios and cranberries and pulse until combined. Turn dough out on a floured board, smashing it down with your hands so it’s a large, flat disc, about 1-inch thick. Cut into 6 pie-like wedges and place on the prepared baking sheet. Bake for 15 minutes or until the edges are lightly brown. While the scones are in the oven, put the whipping cream in a mixer bowl with the whisk attachment. Beat until it begins to thicken, sprinkle in the remaining 3 T. sugar and continue until it’s a soft consistency. Serve the scones warm with whipped cream and jam.

Brussels & Bacon Skewers

Brussels & Bacon Skewers

Brussels & Bacon Skewers

 

16 Brussels sprouts

8 slices bacon

2 T. olive oil

1/4 tsp. salt

1/4 tsp. garlic pepper

1 T. brown sugar

8 skewers

 

In a small bowl, whisk together the olive oil, brown sugar, salt, and garlic pepper. Slice the Brussels sprouts in half lengthwise. Stick the end of a piece of bacon through the skewer, add a Brussels sprout half, and fold the bacon back over the Brussels sprout and onto the skewer. Repeat 3 more times, ending with bacon. Brush olive oil and spices on both sides of the skewers. Bring grill to 350°F. Place skewers on grill and grill for 5 minutes on each side or until the bacon is crispy and Brussels sprouts charred.

Crispy Ham & Bean Salad

Crispy Ham & Bean Salad

Crispy Ham & Bean Salad

1 C. shaved ham, cut into 1-inch strips

1/3 C. olive oil

2 C. cooked beans, cooled

1 T. each of chopped fresh herbs: dill, tarragon, parsley, and cilantro

1/2 red onion, julienned

1/2 C. croutons (see recipe at right)

11/2 tsp. kosher salt

3/4 tsp. black pepper

Pinch of ground cloves

4 soft-cooked eggs (see page 19), halved lengthwise

 

Place a skillet over medium-high heat; add olive oil and heat until it shimmers. Working in batches, fry shaved ham until crispy. Drain on paper towel. Stir ground cloves into oil and keep warm. In a large serving bowl, combine beans, herbs, red onion, croutons, salt, and pepper. Arrange crispy ham and eggs on top; spoon warm, spiced olive oil over all.

Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake

 

1 C. all-purpose flour

½ C. local whole-wheat flour

2 tsp. baking powder

1 tsp. sea salt

¾ C. organic cane sugar

¾ C. organic whole-milk yogurt or Greek yogurt

½ C. olive oil or grapeseed oil

2 large eggs, room temperature

½ tsp. vanilla extract

1 C. leftover Cranberry-Orange Relish

 

Preheat oven to 350°F. Grease a loaf pan with oil or butter and dust with 1 T. flour, discarding excess. Whisk together flours, baking powder and salt. In another bowl, blend the sugar, yogurt, oil, eggs and vanilla until smooth and well combined. Fold the dry ingredients into the wet, then carefully swirl in the cranberry sauce, being sure not to fully incorporate it or the cake will turn pink! Scrape into the prepared pan and bake 50–55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 20 minutes, then invert onto a wire rack to continue to cool.

Turkey + Mash Croquettes with Saffron Aïoli

Turkey + Mash Croquettes with Saffron Aïoli

Turkey + Mash Croquettes with Saffron Aïoli

 

2 T. lemon juice

½ tsp. saffron threads

½ clove garlic, grated

1 C. prepared mayonnaise

2 T. extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

 

In a bowl, combine the lemon juice with the saffron threads and the garlic. Whisk and let sit for a few minutes until the saffron has “bloomed” and bled into the lemon. Add the mayonnaise and olive oil, whisk to combine, season with salt and pepper and taste; add a pinch of sugar if needed.

 

Extra-virgin olive oil

1 yellow onion, thinly sliced

2 sprigs fresh thyme plus 1 tsp. thyme leaves

Sea salt and freshly ground black pepper

1 pinch sugar

2 C. shredded leftover roasted turkey, finely minced

2 C. leftover mashed potato (or yams, rutabaga or other mashed root vegetable)

3 eggs

1 small bunch flat-leaf Italian parsley, finely minced

1 C. all-purpose flour

2 C. dried breadcrumbs

1 C. finely grated Parmigiano Reggiano

Neutral oil, for frying

1 lemon, quartered, for serving

Hot sauce, optional, for serving

 

In a large skillet heat 2–3 T. olive oil and add the onion and thyme. Season with salt and pepper and the pinch of sugar and cook slowly over medium-low heat until soft and caramelized, about 20–30 minutes. Remove from the pan and chop the onions finely. In a large bowl, combine the caramelized onions, turkey, mashed potatoes, 2 beaten eggs, parsley and thyme leaves. Using your hands or a wooden spoon, mix well to evenly distribute the ingredients. If the mix is too wet, add a sprinkle of flour and mix again to incorporate. Set up a breading station: 1 dish for the flour (seasoned with salt and pepper), 1 dish for the remaining egg, beaten, and 1 dish for the breadcrumbs and Parmigiano Reggiano. Have a parchment-lined baking sheet nearby to collect the croquettes as they’re made. Using wet hands, make small football-shaped dumplings from the turkey-mash mixture and roll each 1 first in flour, then in egg, then in cheesy breadcrumbs. Place them 1 by 1 on the baking sheet, and when all the turkey-mash mix is used up, refrigerate for at least 20 minutes to firm up a bit. When ready to cook, preheat the oven to 200°F and heat ½ C. neutral oil in a shallow skillet (I like grapeseed oil for its high smoke point). When the oil is hot—test it by tossing a breadcrumb in; when it sizzles, the oil is ready—gently fry the croquettes in batches until golden brown, rolling them over as they crisp on all sides. Remove to the parchment- lined baking sheet when cooked and set them in the oven until all the croquettes are done. Serve hot with a squeeze of lemon, the saffron aïoli and some hot sauce, if you like.

Pumpkin French Toast with Candied Pepitas and Ricotta

Pumpkin French Toast with Candied Pepitas and Ricotta

Pumpkin French Toast with Candied Pepitas and Ricotta

 

3 eggs

1½ C. milk

½ C. pumpkin purée

½ C. plus 2 T. pure maple syrup, divided (plus more for serving)

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

Pinch kosher salt

4 T. butter, divided

8 thick slices rustic bread

½ C. pepitas (pumpkin seeds)

1 C. warm ricotta cheese

 

Whisk together eggs, milk, pumpkin, ½ C. maple syrup, vanilla, cinnamon, and salt in large bowl or small baking dish until thoroughly combined. Heat 1 T. butter in medium skillet over medium to medium-low heat. Working with 2 pieces of bread at a time, submerge bread into egg mixture and press to thoroughly soak up mixture. (If you want the French toast to have more of a bread pudding texture, soak the bread overnight before cooking.) Transfer soaked pieces to skillet and cook until golden brown on each side, about 2–4 minutes per side. (Let next 2 slices soak while cooking.) Wipe skillet out between batches and continue with remaining butter and bread. Keep French toast warm while preparing pepitas. Heat remaining 2 T. syrup in small skillet over medium heat until bubbling. Add pepitas and cook, stirring constantly, until syrup is thick and sticking to seeds, about 2 minutes. Transfer to plate to cool. Serve French toast topped with a dollop of ricotta, candied pepitas, and drizzle of maple syrup.

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

 

1 C. basil leaves, packed tight

1–2 cloves of garlic, peeled and grated on a microplane

3 egg yolks

2 T. Dijon mustard

1 T. apple cider vinegar

1 T. lemon juice

1 C. neutral oil (safflower, sunflower or avocado work well)

 

Roughly chop the basil leaves and add them to your blender (or food processor, which works just fine). Add the garlic, egg yolks, Dijon, vinegar and lemon juice and blend until incorporated. Scrape down the sides of the blender to make sure everything is evenly mixed.

 

While the blender is running, dribble in the oil slowly in the thinnest stream possible. It’s important not to dump the oil in all at once, because the gradual addition of oil to the egg and mustard mixture is what will emulsify the sauce into an aïoli.

 

Once all of the oil has been incorporated, season with salt to taste and scrape out the finished aïoli with a rubber spatula. This condiment is delicious on everything from sandwiches to shellfish, and we especially love it with tempura veggies.

 

For the tempura

Serves 2–4

 

1 medium sized pumpkin or squash

2 large eggs, cold

2 C. flour, sifted

2 C. water with several ice cubes added

Oil for frying

 

Fill a large, thick bottomed pot with 4” of oil. Pick a pot that has high sides and a nice heavy base. This will regulate the heating and temperature of the oil, which makes for more even frying. Set this pot over medium heat until the oil reaches a temperature of 375°F. This takes a few minutes.  Meanwhile, prepare the pumpkin for frying. Cut the entire pumpkin in half, scrape out the seeds and guts until the flesh is smooth and uniform. Remove the outer skin with a vegetable peeler. Cut the pumpkin pieces in half vertically, making four quarters of a sphere. Slice the quarters again vertically into long, ½-inch thick strips. Keep in mind not to cut the strips too thick, or they will take too long to cook fully in the oil. Continue until you have cut the entire pumpkin into strips of the same thickness. Due to the curvature of the fruit, some strips will be longer than others—this is fine, as long as they are all relatively the same thickness.  Set up a “drop zone”, or a place where the pumpkin will cool and rest once it is removed from the oil, like a wire rack placed over a sheet tray, or a large bowl or dish lined with paper towels.  Place a long-handled metal slotted spoon or “spider” strainer near the heating pot of oil. When the oil reaches the proper temperature, crack the eggs into a deep mixing bowl. Whisk until homogenous. Add the ice water and mix again, then add the flour. Mix, gently, trying to prevent too many air bubbles from forming. Some small clumps are good, so don’t over mix. The less you agitate the batter, the better. (Chopsticks are a better mixing tool than a whisk.) Once everything is combined, drop in a handful of your pumpkin sticks. Coat them evenly with the batter, and then using tongs (or chopsticks), remove them from the bowl and drop them into the oil one by one. Once this batch of pumpkin has been added to the oil, place the tempura batter in the fridge to keep cold while they cook.  The pumpkin slices should float right to the top, but depending on the water content of the pumpkin, some may sink to the bottom of the pot. This is fine, just give them a slight nudge off the bottom and they should rise right up. Make sure to adjust the heat of the oil so that it stays at 375°F. Adding lots of ice cold batter and veggies will definitely drop the temperature significantly, so adjust accordingly.  Once the slices are golden brown they are ready to be removed from the oil with the slotted spoon. Place them in the “drop zone” and season with salt and pepper. Repeat the frying process as many times as necessary, or until you run out of pumpkin or tempura batter. Serve hot with the basil aioli for dunking.

Cider-Battered Sage Leaves

Cider-Battered Sage Leaves

Cider-Battered Sage Leaves

 

¾ C. all-purpose flour

½ tsp. sea salt

1 C. very dry hard cider, plus more for serving

2 C. neutral oil (like safflower, sunflower or grapeseed)

fresh sage leaves, with stems

 

In a bowl whisk flour, salt and 1 C. cider, adding more if needed—you’re looking for the consistency of thick heavy cream. Heat oil in a medium pot and test its readiness with a droplet of batter; if it sizzles and floats, the oil is ready. One at a time, dunk sage leaves by their stems into the batter and wipe the edge to remove excess. Lower into the hot oil and fry, turning frequently, until well-browned and puffy. Remove to paper towels and drain, shower with crunchy sea salt and serve immediately.

Maple Thyme Shortbread

Maple Thyme Shortbread

Maple Thyme Shortbread

 

Shortbread:

8 T. butter (1 stick)

½ C. powdered sugar

1 C. flour

½ tsp. salt

1 T. minced fresh thyme leaves

 

Maple glaze:

½ C. maple syrup

1 C. confectioners’ sugar

pinch salt

 

Beat the butter and sugar together until fully combined. The mixture will turn a light pale color, and should take a solid 5 minutes by hand, or 3 minutes in a standing mixer. Add flour, salt and thyme slowly and mix until combined. With a rubber spatula, place the mixture on a layer of plastic wrap, and carefully roll into a log about 1 inch in diameter. Wrap fully and freeze at least 1 hour. Preheat oven to 350°F. Slice the log into ½-inch rounds, arrange on a parchment-lined baking sheet and bake for about 10–15 minutes, until just lightly brown. Watch carefully—don’t let the bottoms get too dark. Set aside to cool while you make the glaze. Whisk all the glaze ingredients together until thickened. When the cookies are cool spoon some of the glaze over and allow to harden before serving.

Maple Sugar Pie

Maple Sugar Pie

Maple Sugar Pie

 

1 ounce (2 tablespoons) soft butter

1 C. maple sugar

1 T. all-purpose flour

½ tsp. freshly ground black pepper (or more to taste)

1 egg

½ C. whole milk or cream

pastry for a two-crust 8-inch pie

Preheat oven to 350 degrees.

 

Mix the butter and sugar until well blended. Work in the flour and pepper. Beat in the egg, then the milk or cream. Line an 8-inch pie pan with pastry. Pour in the filling, and top with the lid. Crimp the edges and poke some holes or make slashes as you like to vent the lid. Bake 45 to 55 minutes, or until golden brown and bubbling a bit in center. Cool thoroughly on rack. Actually better made a day ahead if you have patience. Serve in thinnish slices.

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

Apple Ginger Cake with Whipped Cinnamon Crème Fraîche

 

2 C. heavy cream

4 T. cultured buttermilk

4 apples

1½ C. flour

1¼ tsp. baking powder

½ tsp. salt

1½ tsp. ground cinnamon, divided

1 C. sugar

½ C. butter, room temperature

1 tsp. vanilla

2 eggs, room temperature

2 tsp. grated ginger

2 T. brown sugar

Sliced almonds

 

To make the crème fraîche, mix heavy cream and buttermilk in a clean jar and secure a piece of cheesecloth over the top with a rubber band to allow some air flow. Place on the counter for 12 to 24 hours until it thickens (if your kitchen is cold, it might take longer). Store in the fridge for up to 2 weeks. If you don’t have time to make your own, you can use store-bought or replace with sour cream. Preheat the oven to 350°. Butter the sides and bottom of a 10-inch springform pan. Cut a round piece of parchment paper and place in the bottom of the pan. If using a regular cake pan, line with parchment paper, enough to hang over the sides so that it’s easy to remove the cake after baking. Peel, core and slice apples into half moons and set aside. Mix flour, baking powder, salt and 1 tsp. ground cinnamon in a bowl and set aside. In a separate bowl, cream the sugar and butter for about 1 minute until fluffy. Add vanilla and eggs, one at a time, and beat until just mixed. Add ½ C. crème fraîche and ginger; beat until combined. Mix in the dry ingredients with a wooden spoon or spatula and stir until there are no lumps or dry bits of flour. Fold about ¼ of the sliced apples into the batter and stir until fully coated. Pour batter into the greased pan and smooth out the top. With the remaining apples, create a pattern on top, laying slices however you like and pressing them slightly into the batter. Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean. If the apples begin to brown too quickly, place a piece of foil on top during the last 10 minutes of baking. While the cake bakes, use an electric mixer to whip 1 C. of the remaining crème fraîche with brown sugar and ½ tsp. cinnamon until stiff peaks form. Store in the fridge until the cake is ready to serve. When the cake is done, remove it from the oven and let it rest for 5 to 10 minutes. Run a knife along the outside edge before removing from the pan. Cool on a wire rack for 10 to 15 minutes before cutting. Just before serving, sprinkle with sliced almonds. Serve each slice with a dollop of whipped crème fraîche.

One Pot Tomato Rice

One Pot Tomato Rice

One Pot Tomato Rice

 

2 T. unsalted butter

1 small onion, diced

1/2 red bell pepper, seeded and diced

Salt

1 C. chopped tomatoes (fresh or canned)

1 C. long grain brown rice

 

Heat the butter in a medium heavy saucepan over low heat. Add the onion and pepper and a large pinch of salt and stir to coat. Cook gently, stirring frequently, until softened, about 5 minutes. (Do not let the vegetables brown — if necessary, add a splash of water to prevent this.) dd the tomatoes and another large pinch of salt to the pan and stir to combine. Raise the heat so the mixture bubbles steadily and cook for 5 to 7 minutes, until you have what resembles a thick sauce.  Stir in the rice, 2 1/2 C. cold water and a couple more pinches of salt. Bring to a brisk simmer and cook uncovered for 5 to 8 minutes without stirring, until the liquid on the surface is mostly gone. Stir the rice briefly, cover and turn the heat down as low as it will go. Cook the rice, without removing the lid, for 25 minutes. Turn off the heat and let the pot sit covered for 5 minutes. Fluff the rice with a fork and serve.

One Pan Gingery Coconut Noodles with Shrimp and Greens

One Pan Gingery Coconut Noodles with Shrimp and Greens

One Pan Gingery Coconut Noodles with Shrimp and Greens

 

6 ounces wide rice noodles (aka rice linguine or rice sticks)

2 T. coconut oil or neutral oil, such as grapeseed, sunflower, or safflower

6 scallions, thinly sliced (white and green parts separated)

2 jalapenos, seeded if you like: 1 minced, 1 thinly sliced

1/2 tsp. kosher salt, divided, plus more as needed

4 garlic cloves, finely grated or minced, divided

2 T. finely grated or minced fresh ginger, divided

1 pound large shrimp, peeled and deveined

1 (13.5-ounce) can unsweetened full-fat coconut milk

2 T. fish sauce, plus more to taste

1 lime

5 ounces (about 5 cups) baby spinach

1 C. chopped fresh cilantro or basil leaves (or a combination), plus more for garnish

 

Put the rice noodles in a large bowl and add enough hot tap water to cover. Set aside while prepping the other ingredients. In a large skillet, heat the oil over medium heat. Stir in the scallion whites and minced jalapeno (save the scallion greens and jalapeno slices for garnish). Add a large pinch of salt and cook until everything is starting to brown, about 5 minutes. Stir half the garlic and half the ginger into the pan (save the remaining garlic and ginger for the coconut milk). Cook until fragrant, about 1 minute. Add the shrimp to the pan along with 1/4 tsp. of the salt and saute until the shrimp turns pink and is just cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the shrimp to a plate and tent with foil to keep it warm (leave any solids not clinging to the shrimp in the pan). Stir the coconut milk and fish sauce into the pan and add the remaining garlic and ginger. Grate the zest from the lime into the pan. (Cut the zested lime into wedges to save for serving.) Bring the coconut milk to a gentle simmer and cook for 2 minutes to blend the flavors. Drain the noodles and rinse with cold water. Add the noodles to the skillet and toss well. Stir in the spinach and remaining 1/4 tsp. salt and cook, covered, until the noodles are al dente, and the spinach is wilted, 7 to 9 minutes, stirring occasionally.

Miso Sweet Potatoes

Miso Sweet Potatoes

Miso Sweet Potatoes

 

2 medium sweet potatoes

1/4 C. [70 g] red miso paste

1 T. honey

1 T. butter, melted

 

Preheat the oven to 450°F [23O°C] and line a sheet pan with parchment paper. Slice the sweet potatoes into V2 in [ 13 mm] wedges and place on the sheet pan in a single layer. In a small bowl, mix together the miso, honey, and melted butter until smooth. Brush the mixture on one side of the sweet potatoes in a thick layer, then flip and brush the other side. Bake for 15 minutes, until caramelized and tender. To puree (optional), smash with the back of a fork until smooth.

Baked Apple Cider Smoothie

Baked Apple Cider Smoothie

Baked Apple Cider Smoothie

 

1 large baked apple, peeled, seeded, and cored

1/4 C. unsweetened apple cider

1/4 C. kefir

1 small pear, peeled, seeded, cored, and chunked, about 3/4 cup

2 T. protein powder

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. clove

3 ice cubes

 

Add to blender and liquify.

Wild Mushroom, Caramelized Onion and Kale Soup

Wild Mushroom, Caramelized Onion and Kale Soup

Wild Mushroom, Caramelized Onion and Kale Soup

 

2 T. extra virgin olive oil

1 sweet organic onion, sliced to about ½” thickness

4 cloves garlic, minced

1 tsp. pink or sea salt

½ tsp. cracked pepper

2 C. shitake mushrooms, whole

2 C. sliced baby bella or cremini mushrooms

4 C. chicken or vegetable broth (organic and gluten-free)

2 C. organic kale, roughly chopped into bite sized pieces

½ C. coconut milk or coconut cream

 

In a large pot, heat oil then add onions. Continue to sauté until onions are golden brown, about 10-15 minutes. Add garlic, salt and pepper and mushrooms. Continue to cook until mushrooms are softened and golden. Pour in broth and bring to a boil. Add kale. Reduce heat to low then simmer, covered for 20 minutes. Stir in coconut milk. Season with additional salt and pepper.

Ground Beef Mummy Meatballs

Ground Beef Mummy Meatballs

Ground Beef Mummy Meatballs

 

1 lb Lean Ground Beef

1/2 Sweet onion (diced)

1/4 C. Panko breadcrumbs

2 tbsps Fresh parsley (chopped)

1 Large egg

3 cloves Garlic (diced)

1 Pillsbury crescent roll sheet (8-ounce tube)

Yellow mustard (for decorating)

 

Preheat oven to 400°. Line a large, rimmed baking sheet with parchment. In a large bowl, add beef, onion, panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a wooden spoon until well combined, then shape into 1” balls. Place onto baking sheet and set aside. Slice crescent sheet in half widthwise, and then into long, thin strips. Wrap a piece of dough around meatballs to resemble a mummy, leaving a space to make eyes later on.  Bake until meatballs are cooked through, and dough is golden, about 15 minutes. Cover sheet with foil if dough starts to get too dark.  Make two mustard dots for eyes on each mummy meatball and serve

Cary Grant’s Oven-Barbecued Chicken

Cary Grant’s Oven-Barbecued Chicken

Cary Grant’s Oven-Barbecued Chicken

 

3 chickens, 1 ½ lbs each (or 1 chicken, 4.5 lbs), cut into pieces

Olive or vegetable oil for frying

1 C. ketchup

½ C. Worcestershire sauce

½ C. water

½ C. A-1 sauce

¼ C. sugar

¼ C. cider vinegar

1 onion, peeled and chopped

1 clove garlic, peeled and chopped

2 T. cornstarch (or more if needed)

 

Preheat oven to 325 degrees F. Heat olive or vegetable oil in a large skillet over medium till hot. Fry the chicken pieces in the hot oil in batches till browned. Season with salt and pepper as you cook.  Place browned chicken pieces in a 9×13 baking dish. In a saucepan, combine ketchup, Worcestershire sauce, water, A-1 sauce, sugar, cider vinegar, onion and garlic. Whisk together over medium heat till warm. In a small bowl, whisk together 2 T. cornstarch with 2 T. cold water till smooth. Slowly add the cornstarch mixture to the barbecue sauce, whisking till incorporated. Continue to whisk over medium heat till the sauce is hot, bubbly, and thickened. Remove from heat. Pour the sauce evenly across the top of the chicken pieces. Cover the roasting dish with foil. Bake the chicken for 60-75 minutes, or until the meat is tender and well cooked. Remove from the oven. If you’d like to serve extra sauce with the chicken, skim the fat drippings from the top of the sauce. To thicken the leftover sauce, pour it into a saucepan and heat over medium. Mix together equal amounts of cornstarch and water, a half T. at a time, and slowly whisk into the sauce. Heat and add the cornstarch mixture, stirring constantly, till desired consistency is reached. Serve chicken warm with the thickened barbecue sauce on the side.

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

 

12 oz Italian sausage casings removed (I used 3 sausage links)

1 T. olive oil

10 oz potato gnocchi

1 C. heavy cream

½ C. chicken broth

1 C. butternut squash puree

3 cloves garlic minced

2 T. fresh sage chopped

2 T. fresh thyme

salt and coarsely ground black pepper to taste

 

Remove sausage from casings and slice it. Heat 1 T. of olive oil on medium heat in a large, high-sided skillet. Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes. To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils. To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat. Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper. Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt. When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

 

Oven Roasted Bacon

Oven Roasted Bacon

Thick Cut Bacon

Line a half sheet pan with heavy-duty aluminum foil, shiny side up, and place a wire rack on top. Lay the bacon slices on the rack without overlapping. (I usually grind on some black pepper at this point, but that’s just me. Place on the middle rack of a cold oven, close the door, and crank the heat to 400 F. Roast for 30 minutes, or until desired doneness.

Queijadas (Portuguese Custard Cupcakes)

Queijadas (Portuguese Custard Cupcakes)

Queijadas (Portuguese Custard Cupcakes)

 

1 stick (8 tbsp.) butter, cut into chunks

3 1/2 C. whole milk

1 1/2 C. flour

1/4 tsp. baking powder

4 eggs

3 1/4 C. sugar

1 tsp. vanilla extract

Zest of 2 lemons

 

Note: These queijadas are meant to be very sweet. If you choose to make them less sweet, you can reduce up to a C. of sugar. Preheat oven to 350 degrees F. Spray standard size muffin pans with cooking spray (enough for 30-count). Melt butter in a medium saucepan on medium heat. Add milk, stirring occasionally, until it is warm. Turn off and remove from heat. Whisk flour and baking powder in a small bowl. Set aside. In a deep mixing bowl, beat eggs for 1 minute. Slowly add sugar, 1 C. at a time. Continue beating for 1 minute after the last addition. Add vanilla extract and lemon zest. Blend. On medium speed, gradually add in 1 C. of the milk and melted butter mixture. Beat for 30 seconds. Slowly add half of the flour mixture, followed by 1 C. of the milk mixture, beating for  30 seconds after the milk addition. Slowly add the rest of the flour, then 1/2 of the remaining milk. Beat for 1 minute. The batter will be watery and will splash. Reduce speed to medium low, if needed. Angling a large paper plate over the bowl with help contain the splashing. Add the rest of the milk. Beat for 30 seconds. Fill muffin pans 3/4 full. Bake for 35–38 minutes or until the edges are golden brown and the center is set. Cupcakes will sink slightly in center upon standing. Store refrigerated and serve chilled or at room temperature.

Creamy BLT Chicken

Creamy BLT Chicken

Creamy BLT Chicken

 

4 chicken breasts

6 slices of Certified thick cut bacon

3 garlic cloves, minced

8 oz. cream cheese

3/4 C. milk

2 T. stone ground mustard

1 T. fresh lemon juice

1 T. ranch seasoning

1 tsp.. black pepper

2 tsp. salt

2 1/2 C.. baby spinach

2 C. cherry tomatoes, halved

1 T. chives, minced

 

Cook the bacon in a skillet over medium heat. Place the bacon in the skillet while it is still cold. This will help render as much of the bacon fat as possible. While the bacon is cooking, season each chicken breast with salt, pepper and ranch seasoning. Remove the bacon from the skillet when it’s finished cooking and remove all but 2 T. of the bacon fat from the skillet. You can toss the rest or save it for another recipe! Add the chicken breasts to the skillet. Cook for 5 minutes, then flip. Grab a bowl while the chicken is cooking and add the cream cheese, mustard, lemon juice and milk. Whisk together and set aside. Remove the chicken when it has reached an internal temperature of 165°F. Add the garlic and cook for 30 seconds. Add the cream cheese mixture to the pan. Use a wooden spatula to scrape up all the flavor on the bottom of the pan. Bring the mixture to a boil, then add the spinach and tomato. Let boil until the spinach is wilted and reduces in size, about 2 minutes. Add the chopped bacon and mix. Place the chicken breasts back into the skillet and remove from the heat. Top with extra bacon crumbles and minced chives. To serve, present this dish in the skillet and serve family-style! Serve over rice, pasta or devour on its own. Enjoy!

Cake Mix Cookies II

Cake Mix Cookies II

Cake Mix Cookies

 

1 cake mix (dry ingredients only)

1/2 C. vegetable oil

2 eggs

1/2 C. mix ins (such as chocolate chips, coconut, nuts, etc.)

 

Preheat the oven to 350ºF. Line a baking sheet with a silpat liner or parchment paper. In a bowl, mix together the cake mix, vegetable oil and eggs until combined. Stir in the mix ins. Scoop the dough onto the prepared baking sheet, at least 2 inches apart. Bake just until the cookies are set in the middle, 10-12 minutes. Cool for 2 minutes on the baking sheet then transfer to a cooling rack or a sheet of waxed paper.  Recipe Notes: I have used different cake mix sizes from 15.25 oz to 18.25 oz and they all seem to work just fine. You won’t need to adapt the other ingredients.  Mix ins can be whatever you want to mix into the cookies – coconut, chocolate chips, chopped candy bars, etc. The possibilities are endless!

Cookie Monster Cupcakes

Cookie Monster Cupcakes

Cookie Monster Cupcakes

 

2 C. buttercream frosting (Savory Sweet Life recipe here)

Blue food coloring

1 ½ C. sweetened shredded coconut

6 large puff marshmallows cut in half with kitchen scissors to form the eyes

24 chocolate chips

1 dozen unfrosted cupcakes

6 chocolate chip cookies cut in half

 

Add a few drops of food coloring to the frosting. Mix the frosting until the color is uniformly blended in. Add the shredded coconut to a zip top bag. Add a few drops of food coloring to the coconut and seal the bag. Shake the coconut until uniformly tinted. Add more drops if needed until desired color is achieved. Transfer the tinted coconut to a bowl. Using a tooth pick or pointed chop stick, poke a hole through each marshmallow off center and closer to the edge. With its tip pointed down, push one chocolate chip down deep into the non-sticky flat side of the marshmallow to form the pupil. Repeat this with each chocolate chip and marshmallow. To frost the cupcake, place a C. of frosting into medium large zip-top bag. Seal the bag and cut one of the bottom corners off. Pipe enough frosting (2-3 tablespoons) in a circular motion to cover the surface of the cupcake. You can also frost each cupcake using a butter knife. Dip the cupcake tops into the shredded coconut until fully coated. Place two marshmallow eyes side by side towards the top of each cupcake. Finish the cupcakes off by placing a half cookie either flat or at a 45 degree angle towards the bottom of the cupcake to complete the famous Cookie Monster look.

Coconut Chip Cookies

Coconut Chip Cookies

Coconut Chip Cookies

 

1 C. (2 sticks) unsalted butter, cut into small pieces, room temperature

½ C. plus 2 T. granulated sugar

¾ C. packed light-brown sugar

1 large egg

1 ¼ C. plus 2 T. all-purpose flour, plus more for glass

1 tsp. baking soda

Pinch of fine sea salt

4 C. coconut chips

 

Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully incorporated. In a large bowl, whisk together flour, baking soda, and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut chips; mix to combine. Add remaining coconut chips and mix to combine. Using a 1 ¾ inch (1 ½ tablespoons) ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart. Transfer baking sheet to refrigerator; let chill for 30 minutes. Using the flat bottom of a floured drinking glass, flatten dough slightly. Preheat oven to 350 degrees. Transfer baking sheet to oven and bake until golden brown, 14 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 20 minutes before serving.

Dutch Sugar Cookies (Arnhemse Meisjes)

Dutch Sugar Cookies (Arnhemse Meisjes)

Dutch Sugar Cookies (Arnhemse Meisjes)

 

Sugar, for sprinkling

1/3 C. whole milk

5 grams fresh yeast

1 1/2 C. unbleached all-purpose flour

1/4 tsp. kosher salt

1 T. pure vanilla extract

1 stick (1/2 cup) unsalted butter, cut into tablespoons, room temperature

 

Line a baking sheet with parchment; sprinkle evenly with sugar to cover. Set aside. In a liquid-measuring cup, combine milk and yeast. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and vanilla. Beat in milk mixture on medium-high speed until thoroughly combined, about 2 minutes. With mixer running, add butter, 1 T. at a time, making sure it is fully incorporated before adding the next one. Once all butter has been added, increase speed to high and beat 5 minutes. Turn out dough, wrap tightly in plastic, and refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Generously sprinkle sugar on work surface. Place dough on sugared surface; sprinkle with sugar to cover. Top with a piece of parchment, then roll out dough 1/4 inch thick. Using a 3-inch oval cutter, cut out cookies. Transfer to prepared baking sheet, spaced 1 inch apart. Sprinkle with additional sugar. Bake until deeply golden all over, 15 to 18 minutes. Let cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.

Fig & Lemon Preserves

Fig & Lemon Preserves

Fig & Lemon Preserves

 

2 heaping quarts perfectly ripe figs

1 quart granulated sugar

1 lemon, sliced thin, seeds removed

 

Wash your figs thoroughly, but treat them with kid hands. Broken figs will cloud the syrup and will not hold up during the cooking process. Lots of folks remove the stem. I do not. I like the way it looks in the finished product. So that’s your call. In a medium bowl, gently toss together the figs, the sugar and the lemon slices. Cover the bowl and nestle it in the fridge for a minimum of 6 hours or up to overnight. When you’re ready to make the preserves, remove the figs from the fridge and transfer everything in the bowl to a heavy bottomed stainless steel or enamel coated cast iron pan. Bring the figs, sugar and lemon up to a boil and reduce it to a simmer. Allow the preserves to cook at a good simmer for up to an hour. Try not to bother them too much, as the more you stir, the more figs you could potentially break. Over the course of an hour, the preserves will take on the color of strong tea and the figs themselves will shrivel, but amazingly hold their shape. For a lot of preserves, it’s important to skim scum from the surface like mad. For these, it doesn’t matter so much. 45 minutes in, check the preserves by dipping a spoon into the syrup, removing it and running your finger along the back of the spoon. If the syrup separates and holds it’s stance briefly, your preserves are done. If the syrup is watery and runs together as soon as your finger is gone, cook the preserves a bit longer.

Loaded Potato Chowder

Loaded Potato Chowder

Loaded Potato Chowder

 

1/2 pound bacon

1 small yellow onion, chopped

2 cloves garlic, chopped

1 tsp. thyme

2 T. dry sherry or white wine

3 C. chicken broth

2 C. half and half

3 chicken bouillon cubes

2 large Russet potatoes, peeled and chopped into small pieces

Salt and Pepper

1 C. shredded cheddar cheese

1/2 C. sour cream

chopped chives

 

Cut the uncooked bacon in small pieces. Heat a heavy pan and fry the bacon pieces until crisp. Remove the bacon bits to a plate lined with a paper towel. Take a paper towel and soak up all but 2 T. of bacon grease and discard. Saute the onion, garlic, and thyme for 5 minutes until the onion is soft and tender. Stir in the dry sherry and cook for 2 minutes. Add the chicken broth, half and half, and bouillon. Bring the broth to a boil. Add the potatoes and reduce the heat to a low simmer. Cover the pot and allow the soup to cook for 20 minutes stirring occasionally. Season with salt and pepper if necessary. To serve the soup, top each bowl with a couple spoonfuls of shredded cheese, sour cream, bacon pieces, and chives.

Mummy Meatballs

Mummy Meatballs

Mummy Meatballs

 

24 fresh uncooked Italian-style meatballs (2 tablespoon–size) or 1 pound (454 g) seasoned ground meatball mixture

48 large fettuccine noodles

2 C. (480 ml) marinara sauce

2 T. whole-milk ricotta

3 large pitted black olives, cut into 48 tiny circles, for the pupils

 

Preheat the oven to 375°F (190°C; gas mark 5). If using meatball mixture, form it into twenty-four 2 tablespoon–size meatballs. Cook the fettuccine noodles to al dente according to the package directions, then drain. Let cool a bit before handling in the next step. Wrap 2 cooked fettuccine noodles around each meatball, tucking the pasta ends into each other to secure them around the meatballs. Pour the marinara sauce into the bottom of an 8-inch (20 cm) baking dish, then arrange the meatballs on top of the marinara sauce. Bake for 15 minutes, or until the meatballs are cooked through and the pasta starts to slightly crisp all over. When the meatballs come out of the oven, place the ricotta in a resealable plastic bag and make a small snip off one of the corners. Squeeze 2 dollops of ricotta onto the top of each meatball, then place a black olive circle on the center of each dollop of ricotta for the mummy eyes. Serve immediately, or keep warm in a 200°F (95°C; gas mark ¼) oven until ready to serve.

Instant Pot Roasted Garlic

Instant Pot Roasted Garlic

Instant Pot Roasted Garlic

 

4-6 large Garlic Bulbs

½-1 T. EVOO per bulb, for drizzling

 

Using a good chef’s knife, slice off the top of each garlic bulb so all the cloves are exposed.  Place the trivet in the Instant Pot, pour in 1 C. of water, and rest the garlic bulbs on the trivet, sliced side up. (You can use the basket that came with the air fryer lid instead of the trivet if you prefer.) Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 5 minutes. When done, allow a 10-minute natural release followed by a quick release, then hit Keep Warm/Cancel to turn off the pot.  Remove the trivet and garlic bulbs, drain the liner pot, and return it to the Instant Pot, then replace the trivet or basket and garlic bulbs (still sliced side up). Drizzle the oil onto each bulb, allowing it to seep into every nook and cranny. Add the air fryer lid, hit Broil (400°F) for 12 minutes, and hit Start to begin. Check on the garlic periodically until it’s roasted to your liking (it should be a rich golden brown). When done, remove the air fryer lid and let rest for 10 minutes.  Once cool to the touch, pull off each garlic clove and squeeze the flesh into a bowl (it will pop right out of the skin and be almost paste-like). Discard the skins (your hands will get messy from this, but that means you’re doing a good job). You can now do anything you want with the garlic! Store in an airtight container in the refrigerator for up to 4 days