Holiday Lollipops

Holiday Lollipops

Holiday Lollipops

 

2 C. sugar

2/3 C. light corn syrup

2 tsp. flavored extract, such as mint or vanilla (optional; See Kelly’s Notes)

Assorted sprinkles or candy

Lollipop sticks

 

Line two large baking sheets with parchment paper or Silpat baking mats. Fill a large bowl with ice water and set it aside. Combine the sugar, corn syrup and ¼ C. water in a small saucepan set over medium heat. Attach the candy thermometer to the interior of the saucepan. Increase the heat to medium-high to bring the mix to a boil, stirring until the sugar has dissolved. Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming. Boil the mixture for 5 to 7 minutes until it reaches 310°F (hard-crack stage) on the candy thermometer. Immediately transfer the saucepan to the bowl of ice water, carefully submerging the sides but ensuring no water seeps into it. Swirl the pan for 10 to 15 seconds to help the mixture cool then remove the saucepan from the bowl of ice water. If you’re using an extract, carefully swirl it into the mixture immediately after you remove the saucepan from the ice bath. Working quickly, pour the syrup onto the baking sheets to form circles that are 2 to 3 inches in diameter. (Space the lollipops 3 to 4 inches apart to guarantee they don’t run into each other.) Immediately press in the lollipop sticks and sprinkle the lollipops with your sprinkles or candy, lightly pressing the garnishes into the syrup. Let cool completely until fully hardened then carefully peel the lollipops off the baking sheet.  Notes: Opt for an extract that is clear in color in order to maintain the crystal clear color of the lollipops.  It’s much easier to cleanly pour the syrup onto the baking sheet if you use a saucepan with a pour spot.  Work quickly as soon as you remove the syrup from the stove, as it’ll harden very quickly. If the syrup gets too hard, re-warm it over medium heat until it softens slightly.

Charred Sugar-Crusted Alaska Salmon

Charred Sugar-Crusted Alaska Salmon

Charred Sugar-Crusted Alaska Salmon

 

Dry Sugar Rub:

2 Tablespoons sugar

1 Tablespoon chili powder

1 teaspoon black pepper

1/2 Tablespoon ground cumin

1/2 Tablespoon paprika

1/2 Tablespoon salt

1/4 teaspoon dry mustard

Dash of cinnamon

Salmon

4-6 skinless Alaska salmon fillets (4-6 ounces each), fresh or thawed

2 Tablespoons canola oil

1/4-1/3 cup hot Chinese-style or Dijon mustard (optional)

 

Blend all ingredients for dry sugar rub. Generously coat one side of each Alaska salmon fillet with mixture. Heat oil in large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down. Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking 6-8 minutes. Cook just until fish is opaque throughout. Serve salmon with mustard, if desired.

Skillet Kielbasa and Sauerkraut

Skillet Kielbasa and Sauerkraut

Skillet Kielbasa and Sauerkraut

 

14 ounces kielbasa sausage

1 medium to large apple, a sweet-crisp variety like Gala or Fuji

2 tablespoons neutral oil, like avocado oil or vegetable oil

16 ounces refrigerated sauerkraut, drained (*see notes below)

¼ cup dark brown sugar, packed

¼ cup water or low-sodium chicken broth

2 tablespoons Dijon mustard or spicy brown German mustard

2 teaspoons fresh thyme leaves, chopped, or ½ teaspoon dried thyme

Freshly ground black pepper, optional and to taste

 

Slice the sausage into ½-inch thick rounds and set aside. Slice the unpeeled apple in half, then cut each half again to create quarters. Remove the core from each piece, then thinly slice. Set aside. Heat the oil in a large skillet over MEDIUM heat. Add the sausage and cook, stirring occasionally, until browned, about 3 to 4 minutes. Transfer the sausage to a plate and set aside. Return the skillet to MEDIUM heat and add the sauerkraut, apples, brown sugar, water (or broth), mustard, and thyme, and stir to combine well. Cook, stirring occasionally, for 1 to 2 minutes, then place the browned sausage on top of the mixture, cover the skillet, and reduce the heat to MEDIUM-LOW. Cook for an additional 5 minutes or until the apples are fork tender. Season with pepper to taste, if desired, and serve immediately. Note:  Sauerkraut: Look for packaged sauerkraut in the refrigerated section of the produce department at your grocery store. I find the refrigerated variety is fresher and tastes better than jarred. Classic kraut with salt and caraway seeds from brands like Cleveland Kitchen (not sponsored) is a great choice. To drain the sauerkraut, place it in a fine mesh colander, set it in the sink and press down on it. It should be well-drained before adding it to the skillet.

One Pot Chicken and Noodles Skillet

One Pot Chicken and Noodles Skillet

One Pot Chicken and Noodles Skillet

 

4 cups chicken stock low sodium

2 teaspoon chicken Boullion

1 (10 oz can) Cream of chicken soup (do not add water)

10 ounce egg noodles

8 tablespoon butter

3 cups rotisserie chicken diced

Fresh chopped parsley

Salt and black pepper to taste

 

In a large 12 inch skillet or pot add the chicken stock, chicken bouillon and soup and whisk until combined, and bring to boil. Add in the dried noodles and stir, cover the pot and reduce the heat to low allow the pasta to cook for 8-9 minutes. Remove the lid and add in the butter and chicken and stir until the butter is melted. Garnish with fresh chopped parsley, salt, and pepper to taste and serve!

Peppery Baked Onions with Sage and Gruyère

Peppery Baked Onions with Sage and Gruyère

Peppery Baked Onions with Sage and Gruyère

 

4 medium yellow (Vidalia) onions, peeled and halved

2 tsp olive oil

3/4 tsp freshly ground black pepper

1/4 tsp salt

2/3 cup less-sodium beef broth

2 tsp low-sodium soy sauce

1/4 tsp dried rubbed sage

1/2 cup finely shredded Gruyère or Swiss cheese

 

Lightly oil or spray dutch oven.  Trim about 1/4 inch off top and bottom of onions so that halves sit flat on a plate. Cut onions in half crosswise and then peel them. Arrange onion halves, cut sides up in prepared oven. Brush tops of onions with olive oil; sprinkle with salt and pepper. Cover and bake at 400 degrees for 30 minutes. Mix beef broth with soy sauce.  Pour over onions. Bake for 30 minutes more or until onions are brown and tender. Sprinkle sage and cheese evenly over onions; cover and bake for 5 minutes or until cheese melts. Makes 4 servings.

Chile-Lime Pineapple with Cardamom-Lime Ice Cream

Chile-Lime Pineapple with Cardamom-Lime Ice Cream

Chile-Lime Pineapple with Cardamom-Lime Ice Cream

 

1 cup sugar

½ cup water

¼ teaspoon ground cardamom

2 large pasteurized egg whites

¼ teaspoon cream of tartar

1 cup low-fat buttermilk

½ cup heavy cream

⅓ cup fresh lime juice (about 3 limes)

1 teaspoon grated lime rind

 

2 cups boiling water, divided

2 tablespoons (1-inch) julienne-cut lime rind

½ cup sugar

½ cup water

¼ cup fresh lime juice (about 2 limes)

1 hot red or green chile, seeded and minced

1 large pineapple, peeled, cored, and cut into 8 (1/2-inch) slices

 

To prepare ice cream, combine first 3 ingredients in a saucepan; bring to a boil. Stir to dissolve sugar; cook 3 minutes. While sugar syrup cooks, place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat at high speed until stiff peaks form. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at high speed until mixture is glossy and stiff (about 5 minutes). Combine buttermilk, cream, 1/3 cup juice, and 1 teaspoon rind, stirring with a whisk; gently fold into egg white mixture. Spoon into a freezer-safe bowl; cover and freeze 8 hours or overnight. To prepare pineapple, pour 1 cup of boiling water over 2 tablespoons rind in a small bowl; let stand 5 minutes. Drain. Repeat procedure with remaining 1 cup boiling water and rind. Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cook 3 minutes or until slightly thick (do not stir). Remove from heat; stir in 2 tablespoons rind, 1/4 cup juice, and chile. Cool completely. Place pineapple slices on a platter. Pour chile-lime syrup over pineapple; cover and chill at least 30 minutes. Serve pineapple and syrup with the ice cream.

Las Primas Anticucho Marinade

Las Primas Anticucho Marinade

Las Primas Anticucho Marinade

 

¼ C. Red Wine Vinegar

1 tsp. Cumin

¼ tsp. Salt

1 clove Garlic, minced

1 tsp. dried Parsley

1 tsp. Cilantro

1/8 C. coil

½ T. Paprika

 

Put all ingredients except oil in blender, and slowly add oil to incorporate.

Las Primas Empanada de Choclo con Queso

Las Primas Empanada de Choclo con Queso

Las Primas Empanada de Choclo con Queso

 

¼ C. Butter

1/3 C. Flour

2 C. Vegetable Stock

1 C. Onion, diced small

1 C. Choclo (corn)

1 C. Queso Fresco

½ tsp. Turmeric

½ tsp. Salt

 

Melt butter and cook onion until translucent. Add turmeric.  Slowly add flour.  After incorporated, slowly add stock and mix well until mixture thicksn and there are no lumps.  Then add salt, cheese and choclo.  Mix well.  Bake in oven for about 40 minutes until golden.

Smoked Sausage Casserole

Smoked Sausage Casserole

Smoked Sausage Casserole

 

1 (30 ounce) package frozen shredded hash brown potatoes, thawed (about 12 ½ cups total)

1 (14 ounce) package fully-cooked smoked sausage (such as Hillshire Farm Polska Kielbasa)

1 ½ cups grated sharp cheddar cheese (about 6 ounces total)

1 cup (8 ounces) sour cream, at room temperature

1 medium onion, very finely diced

¼ cup (half of a stick) butter, melted

¼ teaspoon ground black pepper

¼ teaspoon kosher salt

1 (10.5 ounce) can condensed cream of chicken soup

Optional garnish: sliced green onion or chopped fresh herbs

 

Preheat oven to 350°F (180°C). Grease a 13 x 9-inch baking dish and set aside. Cut sausage into slices, and then into quarters (so that you have small bite-sized pieces). In a large mixing bowl, stir together all of the ingredients until completely combined. Stirring together ingredients for an easy smoked sausage casserole. Transfer the mixture to the prepared baking dish. Process shot showing how to make a smoked sausage casserole with potatoes. Bake, uncovered, for about 40 minutes (or until hot, bubbly, and lightly browned on top).

Las Primas Lomo Saltado

Las Primas Lomo Saltado

Las Primas Lomo Saltado

 

1 lb. Sirloin Steak cut into thin slices

2 cloves Garlic, minced

salt and Pepper to taste

3 T. Vegetable Oil

1 small Red Onion, cut into sliced

2 Tomatoes, cut into thick Slices

2 T. Soy Sauce

3 T. Red Wine Vinegar

½ C. fresh Cilantro, coarsely chopped

2 C. Potatoes or French Fries

White Rice, for serving

 

Season beef with garlic, salt and pepper.  Put wok over very high heat.  Stir in oil and cook the meat, a few slices at a time, so it browns and the meat doesn’t steam.  Cook each batch about 2 minutes.  Stir in onion and tomato and cook, stirring, 2-3 minutes.  They should still be crunchy, not mushy.  Stir in soy sauce and vinegar down sides of wok or pan.  Mix everything and taste for seasoning.  Add cilantro, and serve with potatoes and rice.

Portuguese Bolinhos de Laranja “Little Orange Cakes”

Portuguese Bolinhos de Laranja “Little Orange Cakes”

Portuguese Bolinhos de Laranja “Little Orange Cakes”

 

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

grated zest of 2 oranges

4 eggs

1 1/4 cup sugar

1 cup fresh orange juice

1 cup unsalted butter, melted

1 teaspoon vanilla

Sanding sugar

 

Preheat oven to 350F. Grease 2 muffin pans. In a bowl combine flour, baking powder, salt and orange zest. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen

 

3 T. toasted sesame oil – divided

3.5 ounces shiitakes – torn

4 garlic cloves – grated

1 T. freshly grated ginger

4 cups chicken broth – or vegetable

½ tsp. ground turmeric

½ tsp. brown sugar

2 T. low sodium soy sauce

1 tbsp fish sauce

1 T. sambal oelek – or other chili paste, more or less to taste (optional)

2 T. Thai red curry paste

1 can (14 oz/400 ml) unsweetened coconut milk – full fat

1 T. lime juice

9 ounces instant ramen noodles

chili oil – for serving

sesame seeds – for serving

chopped chives – for serving

4 boiled eggs – cooked for 7 minutes

 

Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces. Heat 1 tbsp sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tbsp sesame oil, season with salt and pepper, cook until crispy. Remove from pot. Reduce the heat to low. Again, add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute. Deglaze the pot with chicken broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot. Bring to a boil. Add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and sambal. Add coconut milk and squeeze in lime juice. When the broth starts to boil, add ramen noodles and cook for 2 minutes ( If not serving right away, cook the ramen noodles separately otherwise they’ll soak up the broth). Serve immediately finished off with shiitakes, sesame seeds, chives and chili oil. Top with eggs, enjoy!

Mushroom, Shallot and Herbed Goat Cheese

Mushroom, Shallot and Herbed Goat Cheese

Mushroom, Shallot and Herbed Goat Cheese

 

10 4-inch puff pastry sheet squares see notes!

8 oz mushrooms any kind will do! sliced

1 shallot shallot finely chopped

3 garlic cloves minced

1/3 cup parsley leaves roughly chopped

2 tablespoons olive oil

1/4 cup parmesan

4 oz goat cheese

1/4 teaspoon each of sage, thyme, rosemary, salt, pepper

1 egg, whisked for egg wash

1/4 cup white wine can sub with chicken broth!)

 

Preheat the oven to 400F and prepare two large baking pans. Arrange the 4 inch square puff pastry sheets (see notes!) onto the baking pans, separated by an inch or two. Do not add more than 6 puff pastry squares to each baking pan. Using a fork, poke small holes onto the surface of each square, taking care not to completely poke through the dough. Heat up 1 tablespoon of olive oil to a large skillet on medium high heat and add the shallot and garlic. Sauté for 1-2 minutes then add the mushrooms, the last tablespoon of olive oil, and all of the spices. Mix and cook for another 2 minutes, then add the white wine. Cook for another 4-5 minutes. Turn off the heat. Mix in the goat cheese, parmesan cheese, and parsley and stir to combine together until the goat cheese has melted and thickened into the mix. Pour generous scoops of this mix onto the top of each puff pastry square. You can either not pinch any of the sides and let them naturally puff up, or you can pinch in the sides like I prefer to do, to form a bit of a fun design. If you do this, you can close them up any way you like but I always prefer two ways: pinching each of the four corners to make a curved edge on each side, or to only pinch in two of the four sides to make a boat-shaped looking tart. See my photos in the post above for a better idea of how to do this and what it looks like! I like to top off any puff pastry with extra filling. Grab your whisked egg and add the egg wash over the top of only the bare puff pastry on all sides of each square (not over the filling). Bake for 25-30 minutes until the puff pastry is golden brown. Enjoy!

Pork Chops with Scalloped Potatoes

Pork Chops with Scalloped Potatoes

Pork Chops with Scalloped Potatoes

 

6 pork chops

4 potatoes, peeled and thinly sliced

1 onion, sliced

2 tablespoons butter

2 tablespoons all-purpose flour

1 can broth of choice (chicken works great), 14 oz

Salt and pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

 

Preheat oven to 350°F. Grease a 9×13 inch baking dish. Arrange potatoes and onion on bottom of baking dish. Season.  Brown and season pork chops and put on top of potatoes and onion layer. In a medium saucepan, melt butter over medium heat. Add flour and whisk until combined. Add broth and bring to boil. Add salt, pepper, garlic powder, onion powder, and paprika. Cook and stir until thickened. Pour sauce over pork chops. Cover with foil and bake for 45 minutes.

Greek Tomato Fritters (Domatokeftethes)

Greek Tomato Fritters (Domatokeftethes)

Greek Tomato Fritters (Domatokeftethes)

 

4 medium ripe tomatoes, finely chopped

2 medium zucchini, grated

1 medium onion, grated

1/2 bunch fresh parsley, finely chopped

1/2 bunch fresh mint, dill, oregano or basil, finely chopped

Salt, to taste

Freshly ground black pepper, to taste

1 1/2 to 2 cups self-rising flour

1/2 inch sunflower oil, or canola oil, for frying

 

In a large bowl, add the chopped tomatoes, grated zucchini and onion, chopped herbs, and salt and pepper to taste and mix gently to combine. Add enough flour to make a thick batter. Heat 1/2 to 3/4 inch of oil in a nonstick frying pan. When the oil is hot, drop the batter by tablespoonfuls into the oil and fry until golden brown. Turn once to brown both sides. Remove the fritters with a slotted spoon and drain them on paper towels. Serve hot and enjoy.

Dirty Martini Deviled Eggs

Dirty Martini Deviled Eggs

Dirty Martini Deviled Eggs

 

6 large eggs

1/4 cup mayonnaise

1 tablespoon gin (or vodka)

1 teaspoon dry vermouth

1 1/2 teaspoons olive brine

1/4 teaspoon garlic powder

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons finely chopped green olives, plus more for garnish

1 tablespoon finely chopped parsley

Paprika or chili flakes, for garnish (optional)

 

Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium heat, then remove from heat, cover, and let sit for 10 minutes. Drain and transfer eggs to a bowl of ice water. Let cool completely, then peel. Halve the eggs lengthwise and scoop out yolks into a bowl. Set whites aside.  Mash the yolks with a fork, then stir in mayonnaise, gin, vermouth, olive brine, garlic powder, salt, and pepper until smooth. needed.  Spoon or pipe the yolk mixture back into the egg whites. Garnish with a slice of green olive and a sprinkle of paprika or chili flakes if desired.

Blue Cheese Stuffed Pears

Blue Cheese Stuffed Pears

Blue Cheese Stuffed Pears

 

Bosc pears

extra virgin olive oil

blue cheese (a milder version like Danish Blue cheese, or try goat cheese)

walnuts, toasted and chopped

fresh thyme. chopped

honey

Aleppo pepper

flaky salt

 

Slice the pears in half lengthwise and remove the core and seeds.  Place in a cast iron skillet (or a baking dish), cut side up. Drizzle with the olive oil and season lightly with salt and pepper. Transfer the pears to the oven and bake for 15 minutes. Remove the pears and stuff with the blue cheese, walnuts and thyme.  Place back in the oven for eight to ten minutes, until the cheese has melted a little. Mix the honey with Aleppo pepper in a small bowl. Once the pears are done cooking, transfer to a platter (or plates) and drizzle with the honey and garnish with flaky salt and extra thyme (if desired).  You can use the air fryer – cook at 380℉ and bake for eight minutes to start. Add the cheese and then bake for another four to five minutes.

Air fryer Butter Beans

Air fryer Butter Beans

Air fryer Butter Beans

 

18 oz. butter beans or about 450 gm.

1 tbsp. olive oil

¾ tsp. Garlic powder

½ tsp. Onion powder

½ tsp. Pepper

½ tsp. Paprika

½ tsp. Salt

½ tsp. Cayenne optional

 

First step is in prepping your beans. Get a can of butter beans. Drain the liquid and dry the beans well. They are now ready to be air fried. If you are using dry beans, then you will need to soak these for 6 to 8 hours till they double in size. Soak about 8 oz. or around 100 gm. of dried beans. They will double in size. Now, cook them till al dente or they have a bite. We do not want them mushy or creamy. If you are using a stove top pressure cooker, you can cook them to one whistle and then release the pressure. For stove top, just bring a pan of water to boil and add the soaked beans. Cook till they are done but still have a bite to them. Now add all the spices of your spice mix together. Take the beans that have been dried using paper towels in a bowl. Add the spice mix along with the olive oil. Toss or mix well till every butter bean is coated. Preheat air fryer at 200C or 400F for 4 minutes. Lay the spiced butter beans in one layer. Let there not be much overlap. They will shrink a bit in size as they cook. Air fry at 200C or 400F for 15 minutes. I shook the basket twice to ensure an even cooking of the beans. The skin on the beans starts getting crispy and browned and splits in places. Some of the beans may explode too. Mine didn’t. At the end of 15 minutes, your butter beans will be having a lovely crunch on the outside while staying a bit chewy on the inside. They won’t be completely dehydrated. They don’t need to. They taste great just like this

Cranberry Chess Pie

Cranberry Chess Pie

Cranberry Chess Pie

 

Single pie crust

1 1/4 C. granulated sugar
1/2 C. (1 stick) unsalted butter
Zest of 1 orange
3 large eggs
7 T. all-purpose flour
1 T. cornmeal
Pinch kosher salt
1 C. buttermilk
1 T. vanilla paste (can substitute vanilla extract)
2 C. fresh cranberries, coarsely chopped

Prepare single pie crust. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Let chill for 15 more minutes in the fridge. Meanwhile, preheat oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, combine sugar and butter. Zest the orange into the bowl and cream together the ingredients until the mixture is light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. In a small bowl, whisk together the flour, cornmeal, and salt. In a separate small bowl or pitcher, stir together the buttermilk and vanilla paste. Add 1/3 of the dry ingredients to the butter mixture and mix just until combined. With the stand mixer set to low, add half of the buttermilk mixture and mix to combine. Add another 1/3 of the dry ingredients and mix just until combined. Add the rest of the buttermilk mixture, mixing to combine, and then the final third of the dry ingredients. Mix until combined. Scrape down the sides of the bowl to incorporate any unmixed ingredients and gently fold in the cranberries. Pour the batter into the prepared pie shell, smoothing the filling with a rubber spatula. Bake for 40-45 minutes, rotating 180 degrees half-way through. The pie is done when the top is golden brown and slightly puffed. Cool to room temperature. Serve pie at room temperature or slightly chilled.

Rosemary Garlic Focaccia Muffins

Rosemary Garlic Focaccia Muffins

Rosemary Garlic Focaccia Muffins

 

1 ¼ tsp active dry yeast*

1 tsp honey**

1 ¼ c warm water

2 1/2 c bread flour***

2 tsp sea salt

¼ c extra-virgin olive oil, divided

2 tbsp butter, melted

2 tbsp finishing salt, like Le Saunier de Camargue Herbes De Provence Fleur de Sel

 

1/3 c extra virgin olive oil

2-3 sprigs of rosemary, minced

3 garlic cloves, minced

 

Focaccia Muffins: Day one:   Mix the yeast, honey, and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty. Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a rough dough forms. The dough may still seem wet, but it should hold together. Drizzle about 2 tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours. The dough will double in size.

Day two: The next day, drizzle an additional 2 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl. Turn the dough out onto a lightly oiled counter. Pat it into a rough rectangle (the dough will still be a little sticky). Using a sharp knife or bench scraper, divide the dough in half, and then cut six pieces from each half for a total of twelve pieces of dough. Grease a muffin pan with olive oil. Divide the dough into the muffin tins. The dough does not have to be perfectly round, but it should fit snugly into the tins. Allow the dough to rise, covered, for about 2 hours. The dough will slowly rise inside the tins.

Rosemary Garlic Topping: Meanwhile, prepare the Rosemary Garlic Topping by heating the olive oil in a small pan over medium heat. Once the oil is shimmering, turn off the heat and add the minced rosemary and garlic. Remove the pan from the heat and gently swirl it around to quickly cook the rosemary and garlic. This should only take a minute. If it starts to burn, transfer the mixture to a bowl.

Preheat the oven to 450 F degrees. Oil your hands and poke deep holes all over the top of the dough. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan! Drizzle about 1 tsp of the rosemary garlic oil evenly over each of the muffins. You may not use all of the oil. Bake for about 20 minutes, or until the tops are golden brown. Brush the hot focaccia muffins with melted butter and sprinkle with the finishing salt.

German Sauerkraut & Bratwurst with Bacon Onion Potatoes

German Sauerkraut & Bratwurst with Bacon Onion Potatoes

German Sauerkraut & Bratwurst with Bacon Onion Potatoes

 

Bratwurst sausages (preferably German)

Sauerkraut (store-bought or homemade)

Potatoes (waxy potatoes like Yukon Gold)

Bacon (thick-cut for maximum flavor)

Onions (sweet or yellow onions for caramelizing)

Seasonings: Salt, black pepper, caraway seeds (optional)

Beer or cider (optional, for deglazing)

 

Start by frying the bacon in a large skillet until crispy. Remove the bacon and set it aside, but keep the fat in the pan to cook the other ingredients. This bacon fat adds richness to the potatoes and onions. In the same pan, add sliced onions and cook them slowly over medium heat until they become golden and caramelized. The onions should develop a deep sweetness, which will balance the tanginess of the sauerkraut. Add chopped potatoes to the pan with the onions. Season with salt, pepper, and caraway seeds. Cook the potatoes until they’re golden brown and tender. Nestle the bratwurst sausages into the skillet with the potatoes and onions. Pour in a bit of beer or cider (optional) to deglaze the pan and add extra flavor. Finally, stir in the sauerkraut and let everything simmer until the bratwurst is fully cooked. Crumble the reserved bacon over the top of the dish just before serving. The crispy bacon adds the final touch, delivering a smoky crunch that ties all the flavors together.

Cucumber Cream Cheese Spread with Everything Bagel Chips

Cucumber Cream Cheese Spread with Everything Bagel Chips

Cucumber Cream Cheese Spread with Everything Bagel Chips

 

For the Cucumber Cream Cheese Spread

 

1 8 oz package Cream Cheese room temperature

2 small Cucumbers grated (about 1 cup)

2 stalks Scallions thinly sliced

2 tablespoon Fresh Cilantro finely chopped

2 tablespoon Fresh Mint finely chopped

2 tablespoon Grainy Mustard

½ Lemon juiced

1 pinch Flaky Salt

 

For the Everything Bagel Chips

 

6 Mini Bagels thinly sliced

3 tablespoon Avocado OIl

3 tablespoon Everything Bagel Seeds

 

Preheat oven to 350F degrees. Meanwhile, add cream cheese, grated cucumber, chopped scallion, cilantro, mint, grainy mustard, lemon juice and a huge pinch of kosher salt together in a large bowl. Use an electric mixer to whip the ingredients together until combined. Let this cream cheese mixture rest for at least 20 minutes for the flavors to come together. For the Bagel chips, thinly slice your bagels and add them to a large bowl. Drizzle with olive oil and everything bagel seeds and toss to coat. Place each piece evenly spaced apart on a baking sheet and add more oil and everything bagel seeds if necessary – you want them coated! Bake for 10-20 minutes (some bagels crisp up faster than others) or until they’re light golden brown and crunchy. Remove from heat and let rest for 5 minutes before serving.

Leftover Cranberry Sauce No-Flip Pancakes

Leftover Cranberry Sauce No-Flip Pancakes

Leftover Cranberry Sauce No-Flip Pancakes

 

1½ cups all-purpose flour

2 T. granulated sugar

1½ tsp. baking powder

¼ tsp. baking soda

1 tsp. kosher salt

1½ cups buttermilk

3 medium eggs (or 2 large)

2½ T. unsalted butter, melted, plus more for serving

1 T. vegetable oil

⅔ cup cold cranberry sauce

Maple syrup, for serving

 

Heat oven to 375 degrees. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another large bowl, whisk together buttermilk, eggs, and 2 T. of melted butter. Fold in dry ingredients and then add cranberry sauce into the batter. Don’t over-mix—you want the batter to look marbled. Heat remaining ½ T. of butter. Oil in a 10-inch oven-safe skillet over medium-high heat. Add batter to the pan and spread to the edges. Cook just until the edges are set, 5-7 minutes. Transfer the skillet to the oven and bake for 10-15 minutes until the pancake is golden and puffed on top. Place a serving plate over the skillet and carefully invert the pan to release the pancake. Cut the pancake into wedges and serve with butter and maple syrup.

Soul Cakes (for All Souls Day)

Soul Cakes (for All Souls Day)

Soul Cakes (for All Souls Day)

175g butter (6ozs)

175g caster sugar (6ozs)

3 egg yolks

450g plain flour (1lb)

2 tsp. mixed spice

100g currrants (4 ozs)

a little milk to mix

 

These little cakes are a cross between a biscuit and a scone and are traditionally made for All Soul’s Day, which is on the 2nd of November. Packed with currants and mixed spice, these lovely little cakes are delicious with an afternoon cuppa.

 

Pre-heat oven to 180C/375F/Gas mark 5.  Cream the butter and sugar together and then beat in the egg yolks, one at a time. Sift the flour into another bowl with the mixed spice and then add them to the butter, sugar and egg yolk mixture. Stir in the currants and add enough milk to make a soft dough, similar to scones. Roll the dough out and cut out little cakes with a biscuit cutter. Mark each cake with a cross and then place them on a greased and/or lined baking sheet. Bake the cakes for 10 to 15 minutes, or until golden brown. Cool on a wire rack and the store in an airtight tin for up to 5 days.

Herbalicious Lammas Loaf Biscuits

Herbalicious Lammas Loaf Biscuits

Herbalicious Lammas Loaf Biscuits

 

2¼ cups flour (and a bit extra to flour the counter)

1/2 cup of finely minced aromatic herbs. Use a blend whatever you like:  i.e. rosemary, oregano, thyme, parsley, field mustards & garlic mustard. (Put aside four tablespoons for sprinkling the top of the loaf.)

1/4 cup minced flower blossoms. Again use a mix of what you have on hand i.e. calendula petals, wild fennel blossoms, crow garlic or chive blossoms, oregano and sweet marjoram blossoms. (Put aside two tablespoons for sprinkling.)

3/4 cup of grated cheddar cheese. (Put aside four or five tablespoons for topping.)

1 tablespoon baking powder

1 teaspoon of sea salt

1 tablespoon of sugar

⅓ cup butter

1 cup milk

2 tablespoons olive oil for brushing the top.

 

Preheat oven to 425 degrees. Grease baking sheet. Add your flour, baking powder, salt and sugar together in a bowl & mix together. Cut in your butter, mixing it through the dry mixture until crumbly. Add half the milk and stir, then add remaining milk and mix together. Add herbs, blossoms, cheese. Mix well. Prepare a floured surface and gently knead dough for about a minute. Shape into a roll and cut off rounds for your biscuits. Place in a circular shape (gently touching) on greased baking sheet and sprinkle with remaining cheese and herbs. Bake at 425 degrees for 13-15 minutes. Brush tops with olive oil as they come out.

Baba Yaga’s Wild Spice Honey Cookies

Baba Yaga’s Wild Spice Honey Cookies

Baba Yaga’s Wild Spice Honey Cookies

 

​¾ cup spice-infused honey

½ cup butter

1½ cups rye flour

1½ cups all-purpose flour

3/4 cup spiced sugar

1 teaspoon salt

1 egg

2 egg yolks

 

Preheat the oven to 350 F. Line a baking sheet with parchment paper. Melt the butter and honey together and stir just until they’re combined. Set aside. ​In a bowl, whisk together eggs and spiced sugar. Add the honey-butter mixture. Then, add the flour and salt. Using your hands, mix together until it holds its shape. Wrap in plastic and refrigerate for 1-2 hours and up to 24 hours. ​When ready to bake, allow the dough to warm up. Roll the dough out to about 1/4 of an inch, and use extra flour if too wet. Cut out your desired cookie shapes and stamp as you wish. ​Bake for 8-10 minutes, until the edges start browning just a little. Cool on a wire rack before glazing.

 

Butter Rum Spiced Glaze

 

2/3 cup confectioners’ sugar

1 tbsp wild spice sugar

1 tbsp unsalted butter, melted and warm

1 tbsp dark rum (or lemon juice)

1 tsp warm water

Pinch salt

​

​Prepare the glaze while the cookies are still in the oven, it needs to be brushed on while they are still warm. Sift the icing sugar and wild spice into a bowl. Add melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to – it should be the consistency of runny honey.  Remove the cookies from the oven, leave to rest for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely. Biscuits will keep for up to five days in an airtight container.

Wild Spiced Sugar

Wild Spiced Sugar

Wild Spiced Sugar

4 tablespoons Juniper berry, dried

5 tablespoons Fennel Seeds

3 tablespoons dried tart berries (dried completely to be ground into powder) or dried rind of half a lemon or orange – ground to a powder)

2 tablespoons dried Sumac berries (or just add the other half of the lemon/orange rind)

3 tablespoons dried Rose petals

½ tablespoon Lavender buds

2 tsp of dried Mint

pinch of dried Thyme

1 cup granulated sugar (or granulated monk sugar if you want a keto version).

Directions

 

Grind all herbs and berries to a fine powder in a mortar with a pestle or coffee grinder. Carefully sieve off large bits and then grind again. Again sieve off any large pieces. You should be left with a fine soft powder with no gritty bits!​  Mix ground spices with granulated sugar. Place in jar, cap and let sit overnight before using.

 

 

Wild Spice Infused Honey​

 

​Make another batch of the wild spice mixture per the previous recipe. Instead of adding sugar blend the spices into a cup of honey. Place the honey in a mason jar into the top of a double boiler and gently warm it off and on for 3-4 days. ​Just keep it on the lowest setting and remember to replenish the water. I keep it on all day and turn it off at night. ​The longer it warms the tastier – and more medicinal your honey. To pour off for use, simply heat the honey and sieve off the plant material.

Berry Crisp Spiral Ham

Berry Crisp Spiral Ham

Berry Crisp Spiral Ham

 

1 8-lb. cooked spiral-sliced ham, liquid reserved

1 cup orange juice

1/2 cup seedless raspberry jam

1 cup fresh raspberries

1/2 cup honey

1 jalapeno chile pepper, stemmed, thinly sliced, and seeded, if desired

Raspberries

 

Preheat oven to 325F. Place ham, slices up, on a rack in a shallow roasting pan. Set aside. For berry glaze, in a medium saucepan combine reserved ham liquid, orange juice, jam, berries, honey, and jalapeno. Bring to boiling. Reduce heat. Simmer, uncovered, 15 minutes or until syrupy, stirring occasionally. Brush some of the glaze over ham. Cover ham loosely with foil. Bake 1 hour and 20 minutes or until heated through, brushing occasionally with glaze. Increase oven temperature to 425F. Remove foil from ham. Spoon remaining glaze over top and sides. Bake 10 minutes more or until top of ham is crispy and inner ham is heated through (140F). Remove; let stand 10 minutes before serving. Serve with additional raspberries.

Jelly Donut Cake

Jelly Donut Cake

Jelly Donut Cake

 

3 ½ cup all-purpose flour

2 pkgs. active dry yeast

1 cup milk

½ cup granulated sugar

½ cup butter

½ tsp. salt

2 eggs

1 tsp. vanilla

⅔ cup strawberry or cherry jelly or jam

 

Cream filling (recipe below)

 

Sifted powdered sugar

¼ cup strawberry or cherry jelly or jam (optional)

Cream Filling

½ cup milk

2 Tbsp. all-purpose flour

1 tsp. vanilla

¼ cup butter, softened

¼ cup shortening

½ cup granulated sugar

¼ tsp. salt

 

In a medium bowl stir together 2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, granulated sugar, butter, and salt just until warm (120°F to 130°F). Add milk mixture to flour mixture. Add eggs and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining flour (dough will be very soft and sticky). Cover surface of dough with plastic wrap; chill for 2 to 24 hours. Generously butter a 9×2-inch deep heart-shaped or round cake pan. Using a buttered spatula, transfer dough to prepared pan and smooth to an even layer. Cover; let rise1 hour or until double in size. Preheat oven to 325°F. Bake for 30 to 35 minutes or until golden brown. Cool in pan on wire rack for 5 minutes. Remove cake from pan; turn top-side up. Cool completely on wire rack. Using a long serrated knife, split cake in half horizontally; remove top. Place bottom layer, cut-side up, on a serving plate. Spread with jelly. Spoon Cream Filling over jelly; spread to edges. Place top layer of cake on filling, cut-side down. Dust cake with powdered sugar; decorate with jelly.  Cream Filling: In a small saucepan whisk together the milk and flour until no lumps remain. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more (mixture will be thick). Stir in vanilla. Transfer to a small bowl; cover surface with plastic wrap and cool to room temperature.  In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar and salt and beat for 1 to 2 minutes or until well-combined. Add the cooled milk mixture and beat until smooth.

Neapolitan Pops

Neapolitan Pops

Neapolitan Pops

 

15 chocolate sandwich cookies , such as Oreos

3 tablespoons butter , melted

1 pint chocolate ice cream

1 pint vanilla ice cream

1 pint strawberry ice cream

16 craft popsicle sticks

 

Using a food processor or a rolling pin and a large ziplock bag, crush chocolate cookies. (No need to remove filling from cookies before crushing). Stir in butter. Press cookie crumbs into a 8 or 9-inch square baking pan lined with parchment paper or foil with overhanging sides. Freeze for 10 minutes. Let chocolate ice cream sit at room temperature for a few minutes to soften, then scoop on top of cookie crust and spread into an even layer. Freeze for 10 minutes. Let vanilla ice cream sit at room temperature for a few minutes to soften, then scoop on top of chocolate ice cream and spread into an even layer. Freeze for 10 minutes. Let strawberry ice cream sit at room temperature for a few minutes to soften, then scoop on top of vanilla ice cream and spread into an even layer. Press sticks straight down into the ice cream, all the way to the bottom, in even intervals. Freeze for at least 2 hours. Using the overhanging sides as handles, life ice cream out of pan. Dip a knife into hot water and wipe clean. Cut ice cream into 16 pops. You will need to re-heat knife often. Store in the freezer. To prevent freezer burn, tightly wrap and consume within a week.

Chicken Wings in Honey Garlic Sauce

Chicken Wings in Honey Garlic Sauce

Chicken Wings in Honey Garlic Sauce

 

3 lb. chicken wings

Salt and pepper

2 C. honey

1/2 C. ketchup (maybe a dab more)

1 C. soy sauce

1/4 C. oil

2 cloves minced garlic

 

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at the joint. Sprinkle w/ S&P and place on broiler pan. Broil 4-5 inches from heat for 20 minutes, turning halfway, or until chicken is browned. Transfer to crock pot.  Combine honey, ketchup, soy sauce, oil and garlic. Pour over wings. Cover and cook on low for 4-5 hr or high for 2-2 1/2. Looks nice sprinkled with sesame seeds for garnish.

Easy No Knead Focaccia

Easy No Knead Focaccia

Easy No Knead Focaccia

 

1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)

2 tsp. honey

5 C. (625 g) all-purpose flour

5 tsp. Diamond Crystal or 1 T. Morton kosher salt

6 T. extra-virgin olive oil, divided, plus more for hands

4 T. unsalted butter, plus more for pan

Flaky sea salt

2–4 garlic cloves

 

Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ C. lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).  Add 5 C. (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 T. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. Pour 4 T. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you’re in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.  Generously butter a 13×9″ baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18×13″ rimmed baking sheet, for focaccia that’s thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 T. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours. Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won’t need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 T. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Hold off on this last step until you’re ready to serve the focaccia: Melt 4 T. unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2–4 garlic cloves with a Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.)  Brush garlic-butter all over focaccia and slice into squares or rectangles.  Do Ahead: Focaccia is best eaten the day it’s made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300° F oven.

Hamburger Macaroni Skillet

Hamburger Macaroni Skillet

Hamburger Macaroni Skillet

 

1 pound ground beef

2 cans (14-1/2 ounces each) stewed tomatoes

1/4 C. dried minced onion

1 tsp. salt

1 tsp. chili powder

1/4 to 1/2 tsp. pepper

1/4 tsp. sugar

1 C. uncooked elbow macaroni

 

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, seasonings and sugar; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in macaroni; cover and simmer for 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened.

Wild Pea Shoots Stir-Fried with Garlic

Wild Pea Shoots Stir-Fried with Garlic

Wild Pea Shoots Stir-Fried with Garlic

 

1 T. rice wine

1/4 C. vegetable or chicken broth

2 tsp. tamari or soy sauce

1/4 tsp. sugar

1 tsp. cornstarch

2 tsp. cold water

1 pound wild pea shoots

2 T. peanut (or other vegetable) oil

4 cloves garlic, coarsely chopped

In a bowl, combine rice wine, broth, tamari, and sugar; set aside.

 

Mix cornstarch with cold water; set aside. Remove and discard any heavy stems from pea shoots. Heat oil in a wok over high heat. Add garlic and stir-fry just until fragrant, taking care not to burn it. Add pea shoots and stir to combine. Add sauce mixture; cover and cook until pea vines are tender, 1-2 minutes. Uncover. Add cornstarch mixture; cook while stirring just until sauce thickens. Serve with brown rice or a cooked hearty grain such as spelt or barley.

Venison with Berry Demi-Glace

Venison with Berry Demi-Glace

Venison with Berry Demi-Glace

 

1-2 Caribou/Moose (Venison) Tenderloins

1 T. Salt

1 T. Pepper

1 tsp. all purpose Wildside Seasoning

1 T. Coriander

1 tsp. Cayan Pepper

¼ lb. butter

Thyme or Herb Infused Olive Oil

1 lb. Blackberries, Cherries or Raspberries (depending on availability)

1 cup port wine

1 Qt. veal or beef stock

1 Qt. chicken stock

 

To make the Demi-Glaze, take veal/beef stock and chicken stock, mix together and reduce by 2/3.  A quart of each stock will do.  When the stock is reduced add the berries, salt and pepper, a cup of Port wine, and some cayan pepper.  Add seasonings to your specific tastes.  This process may take up to an hour so be patient.  Put the Dem-Glaze aside.  Mix the Coriander, sea salt, black pepper, Cayan pepper and Wild Side Seasoning. Take the Caribou Tenderloin and rub the dry seasoning into the tenderloin generously.  Heat a cast iron skillet with olive oil and sea salt until smoking hot.  Place the tenderloin into the pan and sear all the way around until browned.  Place the whole pan with the tenderloins into the oven at 450-500 degrees for 10-12 minutes depending on how rare you like your venison.  I prefer very rare, so 10 minutes is plenty of time.  Do not make this dish well done or the venison will be dry and tough. Remove from oven and slice into 1 inch slices and place on a plate.  Get the Demi-Glaze and spoon generous portions on each side of the tenderloin and drizzle over the top as well.