Cake Mix Cookies

Cake Mix Cookies

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

Cold-Kicker Drink

Cold-Kicker Drink

Cold-Kicker Drink

 

1 C. water

Zest of one lemon

½ to 1 inch fresh ginger, grated

1 tsp. fennel seeds

1 T. honey

Juice of one lemon

 

Heat water, lemon zest, ginger and fennel seed until boiling. Turn off heat and let steep for a few minutes. Pour into mug. Stir in honey and lemon juice.

Autumn Squash Toast

Autumn Squash Toast

Autumn Squash Toast

 

Delicata or butternut squash

Extra-virgin olive oil

1 tsp. (2g) ground coriander

Kosher salt

2 T. (28g) salted butter

Sage leaves

2 T. (38g) maple syrup

Toasted sliced baguette or sourdough bread

Ricotta

Toasted sunflower seeds Flaky salt

 

Preheat your oven to 400°F (200°C). Carefully cut the squash vertically and remove the seeds. Cut each half into semi-circles about ¼” (6mm) thick. Toss in extra-virgin olive oil, ground coriander, and a big pinch of salt. Transfer squash to a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the squash is tender and slightly caramelized around the edges. 4 While the squash bakes, prepare the fried sage leaves. In a small frying pan, heat 2 T. butter until melted. Continue to cook until butter begins to brown (if utilizing vegan ingredients, butter may not brown). Once browned lightly, turn off the heat and add sage leaves to the pan. Careful, there will be splatter. After about 30 seconds, the sage leaves should be crisp. Transfer them to a plate lined with a paper towel and set them aside. Add 2 T. of maple syrup to the pan and swirl to combine. Set aside. Assemble the toast by layering ricotta, roasted squash, a drizzle of brown butter maple sauce, and the crispy sage leaves. You can also add some toasted sunflower seeds and/or flaky salt should your heart desire.

Salted Caramel Apple Butter

Salted Caramel Apple Butter

Salted Caramel Apple Butter

 

3 lbs Gala apples peeled, cored and cut into 1-inch pieces

1 C apple juice 100% unsweetened juice

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. all spice

 

1 T. unsalted butter

1 T. packed brown sugar

1 T. maple syrup

1/4 tsp. sea salt

1 T. heavy cream

 

Prep the slow cooker with a coat of cooking spray. Add the apples, apple juice, and all of the spices in the slow cooker. Put on the lid. Turn on high cooking for an hour. Turn off the cooker. Add a third of the stewed apple mixture to the food processor or use a immersion blender. Continue to blend until the apples are smooth. Repeat the process until all of the stewed apples are blended. Pour the mixture back in the in the slow cooker. Turn the slow cooker on low and continue to cook for 6-8 hours. (The apple mixture will be about half of what it was.) Set aside. Caramel Sauce Directions: Add the maple syrup, butter, and brown sugar in the skillet and cook on medium to high heat. Begin to whisk the butter, syrup, and brown sugar continuing until the mixture has thicken and is bubbly. Continue whisking while adding the salt and heavy cream. (1-2 minutes) Remove from the heat. Slowly stir in caramel sauce to the apple mixture. Set aside to allow to cool. Scoop into 4 oz lidded jars.

Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

 

8 mini pumpkins (white or orange)

4 T. unsalted butter

½ onion, peeled and diced

½ carrot, peeled and diced

5 sprigs fresh thyme, stems removed, plus more for garnish

Coarse salt and freshly ground pepper

½ tart apple, cored and unpeeled

8 ounces sausage, casings removed

1½ C. crumbled cornbread

1 egg, beaten

 

Cut off and reserve tops of mini pumpkins; scrape out and discard seeds. Preheat oven to 350°F. Heat butter in a large skillet over medium-low heat. Add onion, carrot, and thyme, and cook until translucent, about 5 minutes. Season with salt and pepper to taste. Add sausage and apples and cook until browned, about 5 minutes. Turn off heat, and stir in cornbread. Let cool a few minutes, then stir in egg quickly. Fill each pumpkin with a mound of mixture. Place them in a casserole dish, along with pumpkin tops. Bake 35 to 45 minutes, until stuffing is browned and pumpkin flesh on top edge is fork-tender.

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

 

2 C. (450 grams) softened butter

2 C. (402 grams) granulated sugar

2 large eggs

2 T. (29.5 milliliters) vanilla extract

¼ C. (59 milliliters) bourbon, Screwball Cookie Dough Bourbon preferred (optional)

6 C. (750 grams) flour

3 T. (23.4 grams) cinnamon

¼ C. (30.5 grams) cornstarch

For the topping

1 T. (8.3 grams) cinnamon

2 C. (400 grams) brown sugar

 

Preheat oven to 350° F. Cream butter and sugar until blended. Add eggs, extract and, if using, bourbon. Mix until well incorporated. Blend dry ingredients in a separate bowl then add 1 C. at a time, mixing between each cup. Dough should cleanly pull away from the sides of the mixing bowl. If not, add ¼ C. of flour. Take a generous portion of dough out of mixing bowl to roll out between parchment paper. Fluff the brown sugar-cinnamon mixture with a fork to evenly incorporate. With the dough rolled out, generously sprinkle the brown sugar-cinnamon mixture over it by hand. Roll dough upon itself like a cinnamon roll. Then re-roll the dough, sprinkle again and cut out your preferred shapes. Repeat this process until all dough is used. Bake cookies on parchment paper-lined baking sheet for 9 to 12 minutes as ovens may vary. Baking time is based upon dough flattened to a 3/8-inch thickness. If rolled thinner, reduce baking time.

Apple-Glazed Holiday Ham

Apple-Glazed Holiday Ham

Apple-Glazed Holiday Ham

 

1 spiral-sliced fully cooked bone-in ham (7 to 9 lbs.)

½ C. packed brown sugar

½ C. unsweetened applesauce

½ C. unsweetened apple juice

¼ C. maple syrup

¼ C. molasses

1 T. Dijon mustard

Dash ground ginger

Dash ground cinnamon

 

Place the ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours. In a small saucepan, combine the remaining ingredients. Cook and stir over medium heat until heated through. Brush the ham with some glaze; bake for 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with the remaining glaze.

Cinnamon Vanilla Chia Seed Pudding

Cinnamon Vanilla Chia Seed Pudding

Cinnamon Vanilla Chia Seed Pudding

 

2½ C. almond milk or any milk of choice

1/3 C. chia seeds

1.5 tsp. vanilla extract

1 tsp. ground cinnamon

1 scoop vanilla protein powder

1 T. honey or maple syrup (optional)

 

In a blender, add all ingredients and blend for about 25 seconds until smooth and creamy.

Pour in little glass bowls and top with any nuts, granola, or fruit you prefer. This will serve 2-4 people.

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

 

2–3 apples

8 ounces sharp white cheddar

1 bunch/package arugula

1 package/several slices

dry cured prosciutto

 

Use as many apples and cheddar slices as desired. One apple will make approximately 8 bites. Slice apples thinly, leaving on the skin for color. Slice cheddar cheese into ½-inch thick slices to fit on top of apple slices. Assemble by laying cheese onto apple slices, then arugula on top of the cheese. Wrap prosciutto around middle of apple, cheese and arugula. These can be kept in the fridge for up to 8 hours. Take out and let sit at room temperature for 15 minutes before serving.

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

 

4 C. (1 pound) green cabbage, chopped into 3 x ½ inch strips

½ pound applewood smoked bacon, sliced into ¼ inch pieces

1 medium white onion, thinly sliced

4 ounces grated parmesan cheese

2 T. lemon zest

1 tsp. kosher salt

¾ tsp. pepper

3 T. olive oil or neutral vegetable oil

1 tsp. crushed red pepper flakes (optional)

2 T. fresh chives, finely chopped

 

Preheat the oven to 400°F. Coat a rimmed sheet pan (13” x 18”) with nonstick cooking spray. Layer all ingredients evenly across the pan and place into the preheated oven. Roast the cabbage and bacon for 40 minutes, stirring halfway through for even cooking. Once the tips of the cabbage are brown and the bacon is crisp, remove the pan from the oven and serve immediately.

Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies

 

1 small (about 1½ pounds) pie pumpkin

7 T. unsalted butter, softened at room temperature

⅔ C. (packed) brown sugar

1 large egg, separated

½ tsp. cinnamon

Grated zest of 1⁄2 lemon

¼ tsp. salt

2½ C. all-purpose flour

Coarse turbinado or sanding sugar, for finishing

 

Remove the pumpkin stem and cut in half; remove seeds. Cut each half into 3 pieces. Place in a steamer basket set over simmering water; cover and steam for about 15 minutes or until very tender. Cool, then scoop out flesh and mash; measure ½ C. of pumpkin. In a mixing bowl, cream butter and brown sugar together. Add egg yolk and mix well, then mix in pumpkin. Add cinnamon, lemon zest and salt; blend well. Add flour and mix well. Transfer dough to a work surface. Divide in half and roll each half into a log about 1½ inches in diameter. Wrap in plastic and refrigerate until firm, at least 2 hours or overnight. Preheat oven to 350°F; line a baking sheet with parchment. In a small bowl, whisk the egg white to blend. Brush dough with egg white, then roll in sugar to coat. Slice into rounds about ½ inch thick. Transfer cookies to baking sheet. Bake for about 20 minutes, until golden brown.

Maple Onion and Thyme Jam

Maple Onion and Thyme Jam

Maple Onion and Thyme Jam

 

2 medium yellow or red onions

2 T. butter

2 T. fresh lemon thyme leaves (regular thyme is a good substitute if you cannot find lemon thyme)

2 T. maple syrup

Salt and pepper

2 T. red wine vinegar

 

Peel the onions, cut off the root end and slice in half from root to tip. Place a cut side down on your cutting board and slice along the ridges on the outside of the onion so that you are left with julienned onion rather than rainbow-like slices. Continue with the three other halves. In a nonstick pan over medium heat, melt the butter. When it has melted, add the onions and cook, stirring occasionally, until the onions are translucent and starting to take on a golden color overall with some caramel-colored edges on some pieces—about 7 to 8 minutes.

Caramelized Garlic and Onion Bisque

Caramelized Garlic and Onion Bisque

Caramelized Garlic and Onion Bisque

 

2 T. salted butter

2 T. extra-virgin olive oil

1 C. garlic cloves, peeled

8 C. onions—a mixture of reds, yellows, whites, shallots, and leeks— thinly sliced

1 1/2 C. yellow potatoes, peeled and chopped into 1/2-inch cubes

1/4 C. sherry

1 T. dried rosemary, crumbled

6 C. chicken or vegetable broth

1/2 C. whipping cream

1/2 C. sour cream

Salt

Freshly ground pepper

 

In a dutch oven, melt butter with oil over low heat. Add onions and garlic, stirring occasionally for 35–40 minutes or until golden brown. Stir in potatoes, sherry, and rosemary; cook for 2 minutes. Add broth to the mixture and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 20 minutes. Puree mixture in batches in a blender and pour back into dutch oven. Over medium heat, return to a simmer. Stir in whipping cream and sour cream and cook for 1–2 minutes longer, being careful not to let the soup boil. Season with salt and pepper to taste. Serve immediately. Note: For garnish, use crispy onions, rosemary, or edible flowers.

Apple and Spicebush Bud Fizz

Apple and Spicebush Bud Fizz

Apple and spicebush bud fizz

 

2 ounces spring spicebush twigs

1½ pounds apples, cut up, not cored or peeled

1 C. sugar

4 C. water

 

To make the ferment: Combine the ingredients in a clean glass jar. Close the jar and tilt back and forth until the sugar dissolves. Remove the lid. Tie cheesecloth over the jar’s mouth with string. Place on a counter and stir daily. It will start bubbling within about 24 to 48 hours. On day 7 or 8, when it is good and fizzy, strain the liquid. Strain it again through cheesecloth. Bottle, and keep in the fridge. (Left out in the warmth, a still-fermenting bottle can explode).  To make vinegar: Return the strained ferment to the jar, cover with cheesecloth, and wait, swirling daily until a vinegar mother forms (it may not). When it smells and tastes like vinegar it is vinegar (3 to 5 weeks, generally). Transfer to narrow-necked bottles and seal.

Spicebush Apples

Spicebush Apples

Spicebush Apples

 

1 Apple (peeled or unpeeled, depending on personal preference)

2 T. Salted Butter

2¾ T. Brown Sugar

1/16 tsp. Ground Cinnamon

2 Fresh Spicebush Berries

 

Decide whether or not you want to peel your apple(s). Apples with the peel left on take a while longer to cook through.  Chop your peeled or unpeeled apple into slices. Put them in a small pot, then add the butter, brown sugar, and cinnamon. Chop the spicebush berries in half, and add them to the pot.  Place the pot on a burner set on low to medium-low. Stir occasionally as butter melts, then cover and leave to simmer until apples are preferred level of softness. Stir every so often as you wait. A sweet sauce will naturally be made as the apples release juice and the other ingredients melt and combine together. The time it will take depends on such things like how big your apple was, the size of your slices, if you left the peel on or cut it off, and so on, so there’s no real hard number for how long to cook them. Test the apples every so often by stabbing them with a fork.

Cider Spice Muffins

Cider Spice Muffins

Cider Spice Muffins

 

1 1⁄2 C. apple cider

Cooking spray

1 3⁄4 C. all-purpose flour

1 1⁄4 tsp. baking powder

1 tsp. fine sea salt

1 tsp. ground cinnamon

1 tsp. ground cardamom

1⁄2 tsp. ground nutmeg

Zest of 1 orange

10 T. butter (11⁄4 sticks) at room temperature

3⁄4 C. light brown sugar, lightly packed 1⁄4 C. granulated sugar

2 large eggs at room temperature

1 tsp. vanilla extract

 

To finish:

6 T. butter (3⁄4 of a stick), melted

1⁄2 C. granulated sugar Zest of 1 orange

 

Place 1 1⁄2 C. apple cider in a small saucepan. Over medium heat, bring to a boil and reduce until it is 1⁄2 cup. Let cool while assembling other ingredients. Heat oven to 350°F. Grease your 12-C. muf- fin pan generously with the cooking spray. In a medium bowl, mix the dry ingredients from the flour through the orange zest. In the bowl of a stand mixer, cream the 10 T. of butter, add the sugars and beat on medium speed until light and fluffy. Add the eggs 1 at a time, scraping the bowl as necessary until well mixed. Add the vanilla and mix thoroughly. Add the flour mixture and mix just until well combined. With the mixer running low, add the reduced apple cider until well combined, scraping the sides and bottom of the bowl. Divide batter evenly among the 12 muffin C. and bake for 15–20 minutes, until the center bounces when lightly touched and a toothpick inserted comes out clean. Melt the 6 T. butter, put aside, and mix together the sugar and orange zest in a small bowl. Brush each hot muffin generously with butter and divide the sugar evenly on the top of muffins. Drizzle with any remaining butter and allow to cool somewhat before removing from the pan. These are great served warm, and they also keep for several days in a tightly lidded container.

Orecchiette with White Beans and Spinach

Orecchiette with White Beans and Spinach

Orecchiette with White Beans and Spinach

 

2 T. extra-virgin olive oil

4 cloves garlic, finely chopped

2 tsp. vegetable bouillon base (we used Better Than Bouillon)

12 oz. orecchiette or other short pasta

2 tsp. fresh thyme leaves

1 can small white beans, rinsed

2 c. baby spinach

1/2 c. finely grated Parmesan

Freshly ground black pepper

 

Heat oil and garlic in a large deep skillet over medium heat until garlic is lightly golden brown, about 2 minutes. Remove from heat, add 4 C. water and whisk in bouillon base. Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10 to 12 minutes. Fold in beans, spinach, Parmesan, and1⁄2 tsp. pepper and cook until beans are heated through, about 2 minutes.

Quick Salmon & Couscous with Cilantro Vinaigrette

Quick Salmon & Couscous with Cilantro Vinaigrette

Quick Salmon & Couscous with Cilantro Vinaigrette

 

1 (10-ounce) box plain couscous (1 1/2 cups)

1 (10-ounce) salmon fillet, skin removed and cut in 2 pieces

1/2 tsp. sumac

Salt and pepper

3 T. olive oil

1/4 C. cilantro, chopped

2 scallions, thinly sliced

2 T. lemon juice

 

Cook couscous according to package directions. Season salmon with sumac, salt, and pepper. Heat 1 T. oil in a nonstick pan over medium high heat. Add salmon and cook 3 to 4 minutes on each side. Combine cilantro, scallions, lemon juice, and remaining 2 T. olive oil. Season with salt and pepper to taste. Serve salmon over couscous, drizzled with vinaigrette.

Peppery Nasturtium Vinegar

Peppery Nasturtium Vinegar

Peppery Nasturtium Vinegar

 

2 C. nasturtium blossoms, washed and dried

1 C. nasturtium leaves

¼ C. chopped chives

2 sprigs rosemary

2 T. black peppercorns

4 C. white wine vinegar

 

Place flowers, leaves, chives, rosemary, and peppercorns in a jar; add vinegar. Cover with lid (if metal, put a sheet of plastic wrap in between the lid and jar). Steep for 2–3 weeks. Strain through cheesecloth into a bottle. Store in a cool, dark place.  NOTE: Add this peppery, flower- and herb-infused vinegar to stews and soups, or use it to make vinaigrette.

Spicy Pickled Rainbow Chard Stems

Spicy Pickled Rainbow Chard Stems

Spicy Pickled Rainbow Chard Stems

 

1-2 bunches rainbow chard, stems removed, cleaned

¼ C. distilled white vinegar

1 C. unseasoned rice wine vinegar

1½ tsp. kosher salt

4 T. sugar or raw honey

½ tsp. dill seeds

½ tsp. celery seeds

½ tsp. whole mixed peppercorns

½ tsp. yellow mustard seeds

½ tsp. crushed red pepper seeds

2 small cloves garlic, cut in half

 

In a small saucepan, combine vinegars, salt and sugar. Bring to a boil and stir until dissolved. Remove from heat. Combine seeds, peppercorns and garlic and divide mixture in half. Place into two jars. Cut stems to fit into pint-size mason jars about 1 inch from the lip. Pack stems tightly into each jar. Pour the prepared brine over chard stems and cover jars with secure lids. Refrigerate for at least 4 hours and up to 2 days to allow the flavors to develop fully. Pickled stems will keep in the refrigerator for one month.

Ginger Turmeric Tea (Tonic)

Ginger Turmeric Tea (Tonic)

Ginger Turmeric Tea (Tonic)

 

4 1/2 C. filtered water

1 2 1/2-inch piece ginger root (about 2 T. chopped)

1 2 1/2-inch piece turmeric root (about 1 1/2 T. chopped)

2-3 dashes cayenne pepper

1 lemon, juiced (about 2 tablespoons)

4 tsp. local raw honey

 

In a medium saucepan, combine water, ginger, turmeric and cayenne and bring to a simmer over medium heat. Lower heat, cover and simmer for 15 minutes. Remove from heat and cool slightly, leaving the lid on. Using a fine-mesh strainer, strain into quart-size glass container. Pour into clean saucepan and reheat. Add lemon juice and honey, stirring until it dissolves. Serve warm or cold. Store in the refrigerator for up to three days.

Sweet Lemon and Saffron Poached Pears

Sweet Lemon and Saffron Poached Pears

Sweet Lemon and Saffron Poached Pears

 

6 medium Bosc pears

15 cardamom pods

1 bottle white wine

1¼ C. sugar

2 large pinches saffron

The zest of 2 lemons removed in thin strips

 

Peel the pears, leaving the stalks intact. Cut off the very bottom of the pears so that they can stand up straight on a flat surface. Use a melon baller to remove the core from the bottom of the pears. Crush the cardamom pods.  Combine all the ingredients in a saucepan with 3 C. of warm water, bring to a simmer, and gently poach the pears for about 2 hours or until tender. Remove from heat, allow to cool, then refrigerate overnight to steep. Before serving, transfer 4 pears to wide soup bowls and set aside to bring to room temperature.  Boil the saffron syrup until reduced by half, 12–15 minutes. Drizzle about 2 T. of syrup over each pear, then serve with a little heavy cream poured over the top of the pear. Store the leftover poached pears in the remaining syrup for up to a week.

Taco Hand Pies with Cilantro Cream

Taco Hand Pies with Cilantro Cream

Bento Taco Hand Pies with Cilantro Cream

Cilantro Cream

 

1 C. fresh cilantro

½ fresh lime, squeezed

¼ C. whole-fat yogurt

2 T. heavy cream

1 tsp. cumin

½ tsp. garlic powder

Salt and pepper to taste

Sfenj Donuts

Sfenj Donuts

Sfenj Donuts

 

4 C. all-purpose flour

2 tsp. instant yeast

1 tsp. fine sea salt

1 T. sugar

2 large egg yolks

1 ½ C. lukewarm water 90°

Avocado oil as needed

Powdered sugar or honey for topping

 

Place flour, yeast, salt, and sugar in a mixing bowl and stir to combine. Add egg yolks and slowly drizzle in water while mixing. Knead until the mixture comes together as a sticky, smooth, and soft dough. Spray dough with cooking spray and cover bowl with plastic wrap. Let dough rise at room temperature for 2 hours. Coat a large baking sheet with avocado oil. Divide dough into 15 parts, roll each piece into a ball, and place them on prepared baking sheet. Cover balls of dough with a slightly damp linen towel and let them rise for 30 minutes. Pour avocado oil into a large, deep skillet until it is one-third to halfway full and warm it to 375°. Using your forefinger and thumb, make a hole in the center of each dough ball and gently slip them into the hot oil. Fry until lightly golden brown all over, turning as necessary. Drain on a paper bag. Top sfenj with powdered sugar or honey and enjoy immediately.

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Zucchini Ricotta Pound Cake

Cooking spray

1 ½ C. all-purpose flour

2 tsp. baking powder

½ tsp. salt

1 ¾ C. whole-milk ricotta cheese at room temperature

1 C. sugar

¾ C. butter at room temperature

3 eggs

1 tsp. vanilla extract

½ tsp. almond extract

1 C. shredded zucchini about 1 medium zucchini

 

Preheat the oven to 325°. Spray or grease an 8 1/2- by 4 1/2­ inch loaf pan. Line the bottom of the pan with parchment paper. Whisk together the flour, baking powder, and salt in a small bowl until thoroughly combined, about 30 seconds. Use an electric mixer to cream together the ricotta, sugar, and butter in a large bowl until light and fluffy, 6–7 minutes. Beat in the eggs one at a time, beating well after each addition. Continue beating until smooth, about 2 minutes more. Stir in the vanilla and almond extracts. With a silicone spatula, fold half of the dry ingredients into the wet ingredients until just combined. Repeat with remaining dry ingredients, scraping the bottom of the bowl to incorporate any hidden flour. Fold in the zucchini. Pour the batter into the prepared pan, smooth the top, and tap the pan lightly on the counter to release any air bubbles. Move the pan to a baking sheet and bake for 70–75 minutes, until a knife inserted in the center comes out nearly clean, with just a couple of crumbs. Cool the cake in the pan for about 30 minutes, loosen from the pan by running a knife around the edges, and invert onto a wire rack to cool completely before serving.

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

 

1 loaf of bread torn into pieces

8 eggs

2 C. milk

½ C. heavy cream

¾ C. sugar

1 T. vanilla extract

½ C. pastry flour

½ C. Maine Grains sifted whole wheat flour

½ C. brown sugar

1 ½ tsp. ground cinnamon

¼ tsp. salt

Maple syrup to serve

 

Butter a large ceramic baking dish with butter. Place torn bread in it. In a large measuring cup, combine eggs, milk, cream, sugar, and vanilla. Pour the mixture over the bread. Cover pans and refrigerate them overnight.

When ready to bake, preheat the oven to 350°. Remove pan from the refrigerator and uncover. Combine 4 T. butter, flours, brown sugar, cinnamon, and salt in a food processor. Pulse until the streusel topping looks granular. Sprinkle the topping over the bread. Bake until the custard is set and the topping is lightly browned, 30–35 minutes. Serve hot with maple syrup.

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

 

8 eggs

2 C. plus 2 T. heavy cream

1 tsp. salt

2 T. extra-virgin olive oil

3 large leeks washed and thinly sliced

1 8-ounce package cream cheese

1 tsp. Worcestershire sauce

Juice from ¼ lemon

1 stick plus 3 T. butter

1½ C. shredded Parmesan cheese

½ C. medium-dry sherry

16 ounces fresh cooked lobster meat, cut into small chunks

1 10-ounce package baby spinach, washed and dried

Fresh chopped chives for garnish

Fresh cracked pepper

 

Preheat the oven to 350°. Grease a rimmed heavy-duty half-sheet pan with butter or vegetable oil, then line with parchment paper and grease the parchment, making sure to press it flat to the surface of the pan. Leave at least an inch overhang. In a blender, mix the eggs, 2 C. of cream, and ½ tsp. salt on high speed for 4 to 5 seconds. Pour the mixture into the lined baking sheet. Bake until you begin to see the surface of the egg start to lightly brown, about 25–30 minutes. Remove and let cool. While egg is cooling, heat the olive oil in a pan over medium-high heat. Sauté the leeks, covered, until soft, about 10 to 12 minutes. Add the cream cheese, Worcestershire sauce, the remaining 2 T. of cream, lemon juice, and the remaining ½ tsp. of salt and stir. When the cream cheese is thoroughly incorporated, add 3 T. of butter, mix in and remove from heat. Let cool for a few minutes. Dollop small amounts of the leek filling onto the egg. Using an offset spatula, carefully spread the mixture over the entire egg sponge, trying not to tear the egg as it is very delicate. Sprinkle Parmesan over the filling. With the short edge of the pan closest to you using the parchment as a guide, roll the egg up onto itself (like a jelly roll) until you end up with the egg seam on the underside of the roll. Keep the egg covered with the parchment after rolling as it will help keep it moist. Cover the entire roll with aluminum foil and bake for another 20 minutes. While the egg bakes, melt the remaining stick of butter in a pan with the sherry and cook for about 5 minutes, allowing much of the alcohol to burn off. Then add the lobster, lower the heat, and cover. Simmer for 3–4 minutes. To serve, place a pile of fresh baby spinach on a plate. Slice the roulade into 6 slices, layer onto the spinach, and top with a couple spoonsful of the lobster butter. Garnish with fresh chives.

Local Honey Taffy

Local Honey Taffy

Local Honey Taffy

 

Unsalted butter

1 C. local honey, raw is best

½ C. heavy cream

¼ tsp. baking soda

Flaky sea salt

 

Cut wax paper into 30 (3- by 3-inch) pieces and set aside. Generously grease the bottom and sides of a baking dish with butter. Combine honey and cream in a heavy-bottom pot, place pot over medium-high heat, and bring the mixture to a boil. Once the mixture comes to a boil, stop stirring. Place a candy thermometer in the pot and cook the mixture to 275°. Turn off heat, add the baking soda, and stir to combine. Pour the hot taffy into the buttered baking dish and let it rest until it is cool enough to handle with your bare hands, about 20 minutes. Butter a cutting board and your hands. Start pulling the taffy until it is light in color and completely cool. Lay the taffy on a buttered cutting board. Using scissors (buttered, of course), cut the taffy into 1-inch squares, sprinkle each with salt, and wrap in a piece of wax paper, twisting the ends.

Burrata Toast with Spring Herb Pesto and Artichokes

Burrata Toast with Spring Herb Pesto and Artichokes

Burrata Toast with Spring Herb Pesto and Artichokes

 

In a food processor or with a mortar and pestle, blend together 2 C. of assorted spring herbs (any combination of parsley, chives, chervil, tarragon, sorrel), 1 clove garlic, ⅓ C. olive oil and 1 tsp. salt. Trim 2 globe artichokes down to their hearts and tender leaves and remove the choke (hairy-looking center). The raw hearts can be very thinly sliced and tossed with olive oil, lemon juice, salt and pepper.  Divide 8 ounces of burrata amongst 4 toasts, drizzle with the pesto and garnish each with a small handful of the prepared artichoke hearts.

Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone

Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone

Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone

 

Preheat the oven to 350°F. Diagonally slice 2 or 3 stalks of rhubarb and toss together in a medium baking dish with ⅓ C. sugar, 1 tsp. grated orange zest and juice of half an orange. Bake for 25 minutes, gently stirring halfway through.  In a small bowl, whisk together ½ C. each of whole-milk ricotta and mascarpone until thick and creamy. Sweeten to taste with 1–2 T. sugar, honey or maple syrup.  Spread each piece of toast with a thick layer of the cheese mixture and spoon over the rhubarb and syrupy juices.

Leftover Hard Boiled Eggs

Leftover Hard Boiled Eggs

Leftover Hard Boiled Eggs

 

  • Mash with mayo, curry powder, chives, salt & pepper and spread on crackers topped with sliced radishes for an hors d’oeuvre.

 

  • Slice into quarters lengthwise and perch on a crostini with a dollop of aïoli and a chunk of good, oil-packed sardine.

 

  • Wrap peeled eggs in raw sausage meat, roll in panko bread crumbs and deep-fry for delicious, homemade Scotch eggs.

 

  • Serve halved eggs drizzled with olive oil and sprinkled with salt and pepper alongside grilled asparagus with toasted bread.

 

  • Bury a few peeled eggs inside your meatloaf before baking.

 

  • “Butter” halved eggs with garlicky mayonnaise like the ladies from The Canal House and sprinkle with minced tarragon and chives.

 

  • Dice and fold into hot, German-style potato salad (vinegar-and-mustard dressed) with lots of pepper and parsley.

 

  • Fry some leftover rice in sesame oil and add chopped eggs, scallions, cilantro and lime juice.

 

  • Halve lengthwise, pop out yolks and mash them with anchovy paste and finely minced oil-cured olives; whip in a dribble of your best olive oil, a sprinkle of salt and some minced basil until creamy; pipe back into the yolks for a very Niçoise deviled egg. Top with white anchovies for a treat.

 

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

 

Blackberry Game Sauce:

2 T. unsalted butter

1 shallot, minced

2 T. blackberry jam (can substitute current or boysenberry jelly)

¼ C. brandy, cognac, Crown Royal, or other liqueur

½ C. red wine

1 tsp. fresh thyme leaves (or ½ tsp. dried thyme)

1 tsp. cornstarch dissolved in 2 T. water (only if you need to thicken sauce)

kosher salt and freshly ground black pepper

½ pint fresh blackberries

 

Melt the butter in small saucepan over medium low heat. Add the shallot and sauté until tender, about 5 minutes. Add jam, brandy, wine and thyme, stirring until the jelly is melted and the alcohol has burned off, and if the sauce seems too thin, add the cornstarch slurry and simmer until thickened. Season with salt and pepper, to taste and stir in the berries off the heat. Set aside.

 

Grilled Venison Loin:

1 venison loin, about 1½ pounds

kosher salt and freshly ground black pepper, to taste

1 small log goat cheese, at room temperature

2 T. blackberry jelly

2 T. fresh thyme leaves

1 pound sliced bacon

 

Season the venison loin liberally with salt and pepper at least 20 minutes before you plan to cook it. Light a charcoal grill or preheat a gas grill to medium-high. Using an offset spatula, spread the goat cheese evenly over the top of the loin. Spoon the blackberry jelly over the goat cheese and sprinkle with the thyme leaves. Wrap the loin in a layer of bacon, securing with toothpicks as needed (wrapping the bacon on the bias or in a herringbone fashion will help with carving later). On the grill, the goal is to get the bacon crispy and the internal temperature of the venison no higher than 125°—an instant-read thermometer is your friend here. Turn the loin often and watch for flare-ups from the fat. Total cooking time should be between 15 and 25 minutes. When the internal temperature has reached 125°F, remove from the grill and allow to rest for 10-12 minutes before slicing. Serve with the Blackberry Game Sauce spooned over the top.

Lasagna della Vigilia

Lasagna della Vigilia

Lasagna della Vigilia

 

4 ounces unsalted butter

6 salt-packed anchovies, soaked in water for 24 hours, deboned and minced OR ½ can of oil-packed anchovies filets in oil, drained and minced

4 large cloves garlic, finely minced or pressed

1 pound fresh lasagna noodles (if fresh pasta is not available, a very thin dried lasagna sheet makes a good substitute; the Barilla brand is a good choice)

2 ounces finely grated Parmigiano-Reggiano

¼ C. coarsely chopped parsley

Freshly ground pepper

 

Melt the butter in a skillet and add the anchovies and garlic. Warm everything over medium-low heat for about 5 minutes, stirring occasionally (the anchovies will dissolve into the butter). Cook the pasta al dente in a large pot of boiling salted water. Fresh pasta will need a minute or less to cook through, dried noodles may take as long as ten minutes. Drain the noodles and gently toss them with the butter mixture in the skillet—be careful as you don’t want to tear the noodles. Sprinkle the cheese over the pasta, adding a little pasta cooking water to keep things “saucy.” Give the pasta many generous grindings of pepper and sprinkle on the parsley. Gently toss to coat the noodles with these ingredients. Serve on warmed plates with additional cheese and pepper on the side.