Marinated Gigante Beans.

 

Marinated Gigante Beans

These marinated gigante beans are a delicious appetizer or lunch! Olive oil, sun-dried tomatoes, lemon, garlic, and herbs infuse them with savory flavor. This recipe is an easy, delicious kitchen staple. 

Gigante beans are Greek giant white beans with a delicious creamy texture. In this recipe, I marinate them in olive oil with sun-dried tomatoes, lemon, and herbs to infuse them with tangy, savory flavor. 

Ingredients:

3 cups cooked gigante beans, drained and rinsed

½ cup extra-virgin olive oil, plus more as needed
¼ cup fresh lemon juice
¼ cup chopped fresh parsley
¼ cup chopped sun-dried tomatoes, preferably oil-packed
2 garlic cloves, chopped
1 teaspoon lemon zest
1 teaspoon sea salt
Pinch red pepper flakes
Freshly ground black pepper

Directions:

In a large bowl, stir together the cooked gigante beans, olive oil, lemon juice, parsley, sun-dried tomatoes, garlic, lemon zest, salt, red pepper flakes, and several grinds of pepper. Add more olive oil as needed to coat the beans well.

Cover and refrigerate for at least 2 hours and preferably overnight. Season to taste and serve.

Store in an airtight container in the refrigerator for up to 5 days.

Glazed Parsnips

Glazed Parsnips

Ingredients:

1/2 cup pumpkin seeds

Pinch sea salt

1/2 teaspoon EVOO

2 -2 1/4 pounds parsnips. peeled

1/4 cup butter

freshly ground pepper

3 1/2 cups chicken stock

5 juniper berries

5 star anise, coarsely crushed

3 bay leaves

1/4 cup honey

lemon juice to taste

chopped tarragon 

1/4 cup golden raisins

Directions:

Preheat oven to 325 degrees,

To toast the pumpkin seeds,  mix them with a splash of oil and lightly sat.  Spread them on a baking sheet and toast for 10 minutes.

Cut each parsnip in half.  Melt butter in skillet over medium heat.

Toss parsnips in butter seasoned with salt and pepper for 10 minutes.

Add the chicken stock, juniper berries, star anise, and bay leaves, and bring to a boil. Cook until the liquid has almost completely evaporated.

Add the honey and cook until the liquid has become rich and thick and the parsnips are glazed. Taste and season with salt and lemon juice, then add the tarragon and raisins. 

Transfer to a serving plate and garnish with the toasted pumpkin seeds

 

Baked Camembert With Garlic And Tarragon

Baked Camembert With 

Garlic And Tarragon

Oozing baked cheese is the perfect way to get a lunch started – with lots of crusty bread, crispy crackers or vegetable crudités for dipping in fondue-style.
Ingredients
2 tbsp clear honey
1 large clove garlic, crushed to a paste
1 tbsp white wine vinegar
½ tsp fennel seeds, plus extra to garnish
½ tsp fine sea salt
¼ x 3/4oz. pack tarragon
1 large unwaxed lemon, zest
8oz. pack baking Camembert
1 tbsp olive oil
1 tbsp pistachio kernels, roasted, to garnish (optional)
seeded crackers, crusty baguette or vegetable crudités, for dipping.
Directions:
Preheat the oven to 400ºF,  

In a small bowl, whisk together the honey, garlic, vinegar, ½ tsp finely crushed fennel seeds, salt, finely chopped tarragon leaves and most of the lemon zest.

Remove the cheese from its wooden tray and wrapper, then use a knife to score a cross-hatch diagonal pattern – cutting just over halfway through it. Using a spoon or knife, fill each slit generously with the garlic-herb honey.

Put the cheese back into its wooden tray (or use a ramekin), then drizzle over the oil. 

Place onto a baking sheet to capture any spillage, then bake for 13-15 minutes, or until the cheese is fully oozing in the middle.

Finely crush the pistachios, if using, and sprinkle over the cheese to garnish, with a pinch of fennel seeds and the remaining lemon zest. Serve immediately, with crackers, crusty baguette or vegetable crudités for dipping.

Cook’s tip
You can also do this with other cheeses such as Brie and Taleggio.

Apple Fennel Flatbread

                                           

Apple Fennel Flatbread

Ingredients:

1 pound pre-made pizza dough
1 apple, cored, halved, thinly sliced
1 bulb of fennel, thinly sliced, fronds reserved for garnish
1 tablespoon thyme leaves
¼ cup of grated gruyere
Extra virgin olive oil
Salt to taste

Directions:

Preheat oven to 475° and bring pre-made pizza dough to room temperature.

Drizzle 2 tablespoons of olive oil onto a foil-lined sheet pan. Using your fingers or a brush, spread the oil into an even layer.

Stretch and shape pizza dough to fill as much of your pan as possible. 

Drizzle dough with a few tablespoons of olive oil and a generous sprinkle of salt.

Top with apples, fennel, thyme leaves, and grated gruyere cheese. 

Once again, drizzle with a little oil and sprinkle with salt.

Bake the flatbread for 10 to 15 minutes until the cheese is melty and bubbly and the crust is golden brown.

Slice into wedges and sprinkle with reserved fennel fronds.

Serves 1 - 2

Roasted Baby Carrots With Toasted Pecans and Praline Lacquer

Roasted Baby Carrots

With Toasted Pecans And Praline ‘lacquer

This is such a quick and easy side dish that can be made and paired with smoked pork, steak and de nitely spice-roasted chicken.   Serves 4-6

Ingredients:

3 pounds baby heirloom carrots, trimmed and washed
¼ cup cottonseed oil

1 tablespoon creole seasoning
1 cup pecan pieces, toasted
½ cup picked cilantro leaves

For The Lacquer:
1 cup Steen’s Cane Syrup
½ cup heavy whipping cream

½ cup apple cider
2 tablespoons apple cider vinegar
2 teaspoons kosher salt

Directions:

In a sauce pot, add all the ingredients for the

lacquer. Bring to a boil and turn down to a
simmer for 10 minutes.

In a mixing bowl, toss the carrots, oil and creole seasoning. Lay the carrots on a sheet pan in a single layer and bake in a 425° oven for 10 minutes.

Remove from the oven and pour the lacquer over the hot carrots and toss. Return to the oven for 5 more minutes.

Remove from the oven and pour in a bowl. Top with toasted pecans and picked cilantro leaves and serve.

Citrus Cheong

Citrus Cheong    

How to preserve the essence of citrus in a syrup with an age-old Korean Tradition  Derived from the age-old Korean tradition of preserving fruits in syrup, this delightful concoction captures the essence of fresh citrus in every spoonful. To achieve the perfect balance of sweetness and tanginess, it’s crucial to weigh equal amounts of sugar to fruit, ensuring an optimal ratio that enhances the natural flavors of the citrus.

Ingredients:
1 pound thinly sliced citrus, washed, seeds and stems removed
1 pound sugar
Equipment
Sterilized glass jars or vacuum-sealed bag
Rubber gloves
Large glass bowl
Cutting board and knife

Directions:
In a large glass bowl, mix the sliced citrus and ⅔ of the sugar with gloved hands until the sugar has dissolved.

Transfer the mixture to sterilized glass jars or a vacuum-sealed bag, and top with remaining sugar.

Leave the jars or sealed bag at room temperature for 3 days. If the temperature exceeds 70°, reduce the fermentation time accordingly (e.g., 100° or higher may require only 1 day, while temperatures lower than 70° could extend up to a week).

After 3 days, transfer the jars to the refrigerator. Refrigerate for 1 week before using.

The citrus cheong can be stored for up to 3 months with citrus, or strain out the fruit and store syrup in the refrigerator for up to 1 year.

Use the syrup as a sweetener in drinks, pour over pancakes or ice cream, or brush on cake layers for added flavor and moisture.

Once your citrus cheong is ready, try it in an …
Orange-Thyme Spritz »

Thanksgiving Stuffing Mushroom Caps

Thanksgiving Stuffing Mushroom Caps

Classic mushroom caps are dressed up for Thanksgiving with a stuffing of buttery bread crumbs, fragrant sage, sweet onion and celery. They’re topped off with a tiny salad of green beans and crispy onions, making this scrumptious hors d’oeuvre the perfect mash-up of stuffing and green bean casserole. Makes 24 mushroom caps
Ingredients:
Stuffed Mushrooms
24 cremini mushrooms, about 2 inches (5 cm) in diameter
1/2 cup (125 mL) unsalted butter
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) finely chopped celery
2 tbsp (30 mL) chopped parsley
1 tsp (5 mL) chopped sage
1 tsp (5 mL) poultry seasoning
1 tsp (5 mL) ground black pepper
Salt to taste
1 cup (250 mL) panko bread crumbs

Green Beans

3 oz (85 g) green beans, trimmed
2 tbsp (30 mL) mayonnaise
1/2 tsp (2 mL) apple cider vinegar
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) maple syrup
Salt and freshly ground pepper to taste
1/4 cup (60 mL) store-bought crispy fried onions
Directions:
For the mushrooms, preheat oven to 350°F (177°C).

Remove mushroom stems and finely chop. Transfer mushroom caps
to a parchment-lined baking sheet.

In a large frying pan, melt butter over medium heat. Add chopped
mushroom stems, onion, celery, herbs and spices. Cook, stirring
occasionally, until vegetables are tender, 15 to 20 minutes.

Place panko in a large bowl and add mushroom mixture. Stir until
panko absorbs butter. When cool enough to handle, divide stuffing
between mushroom caps, pressing down into each one. Bake until
mushrooms are browned and crumbs are crisped, 40 to 45 minutes.

While mushrooms are baking, bring a medium-size pot of salted
water to a boil. Add green beans and cook until crisptender, 2 to 3
minutes. Remove with a slotted spoon to a bowl of ice water. Cool,
drain and dry on a paper towel. Slice beans on a bias, about 1/8 inch
(3 mm) thick.

In a small bowl, whisk mayonnaise, vinegar, mustard and maple
syrup until combined. Add green beans and season with salt and
pepper. Mix until nicely coated.

To serve, equally divide green beans on top of the mushroom caps
and sprinkle with fried onions. Serve immediately.
Makes 24 mushroom caps

German Stollen. (Christstollen)

 

German Stollen

This Authentic German Stollen (Christstollen) is a holiday favorite filled with rum-soaked fruits, almonds, and a touch of marzipan, all wrapped in a buttery, slightly sweet dough. It’s perfect for gifting or enjoying as a Christmas treat.

Ingredients:
4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
3/4 cup whole milk, warmed
1/2 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup dark rum
1/2 cup raisins
1/2 cup currants
1/4 cup candied orange peel
1/4 cup candied lemon peel
1/2 cup almonds, chopped
1/2 tsp ground cardamom
1/4 tsp ground mace
4 oz marzipan (optional)
Additional butter and powdered sugar for topping
Directions:

Soak the Fruits: In a small bowl, combine the raisins, currants, and candied peel. Pour the rum over the mixture, stir, and soak for at least 1 hour, or overnight if possible.

Prepare the Dough: Warm the milk and dissolve a pinch of sugar in it. Add yeast and let it activate. Combine flour, sugar, salt, butter, eggs, and spices. Knead until smooth.

Add Fruits and First Rise: Add the soaked fruits and almonds. Cover the dough and let it rise until doubled.

Shape the Stollen: Flatten dough, place marzipan in the center, fold, and shape. Let rise again for 30-45 minutes.

Bake and Butter Topping: Bake at 350°F (175°C) for 40-50 minutes. Brush with melted butter and dust with powdered sugar.

Orange Glazed Coffee Cake

Orange Glazed Coffee Cake 

Light And Refreshing, This Cake Doubles 

The Flavor And Fragrance of Fresh Orange

Ingredients:

1 pkg. active dry yeast

1/4 cup warm water

1/2 cup warm milk

1/2 cup fresh orange juice

1/2 cup granulated sugar

1/2 cup ricotta cheese

1 teaspoon grated orange zest

1/2 teaspoon salt

1 large egg, lightly beaten 

3 1/2 to 4 cups all purpose flour

Glaze:

1 large egg, lightly beaten

Icing

1 cup confectioners sugar

1 1/2 to 2  teaspoons fresh orange juice

Directions:

In a large bowl, dissolve yeast in warm water.  Let stand until foamy.

Stir the warm milk, orange juice, sugar, ricotta cheese, orange juice, salt, and egg into the yeast mixture.

Using heavy duty electric Mixer fitted with the paddle attachment and set on lowspee, beat 2 cups of flour into the yeast mixture until a dough forms.  Brat in the remaining flour, a 1/2 cup at a time, until a stiff dough forms.

Turn dough out on a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour as needed to prevent sticking.

Place dough in a large greased bowl, turning to coat.  Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.

Grease a 10 inch springformrm pan.  Punch down the dough.  Turn out onto a lightly floured surface and knead 1 to 2 minutes.

Divide the dough into 3 equal pieces.  Roll each piece into a 20 inch long rope.  Braid the ropes together.

Coil braided dough in prepared pan; tuck ends under.  Cover looselywith a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 425*F.  Brush the dough with glaze.

Bake until the top of the cake is golden brown, 25 to 30 minutes.  Turn the cake out onto a wire rack to collect slightly.

To [repare icing, in a small bowl, stir the sugar and orange juice until smooth.  Spread icing over warm cake.  Serves warm.  

Tapenade Chicken Traybake

Tapenade Chicken Tray-bake

Traditionally spread on bruschetta, tapenade is a brilliant way to inject instant Mediterranean flavor into a midweek tray bake.  Swap in cod or haddock if preferred, just adjust the cooking time accordingly.

Ingredients:

28 oz. or 1 2/3lb. baby new potatoes, larger potatoes halved

2 bell peppers, any color, deseeded and cut in thick strips

2 large red onions cut into 8 wedges

2 tablespoons olive oil

8 chicken thigh filets

4 tablespoon kalamata olive and sun dried tomato paste

1 unwaxed lemon, juice one half and thinly slice other half.

Large handful of baby arugula.

Directions:

Preheat oven to 400*F

Place onions and cut potatoes and peppers in a large bowl, toss with season and toss to coat with olive oil.  Spread vegetables out on baking tray and roast for 20 minutes.  

Meanwhile put the chicken thigh filets in the same bowl with oil and toss to coat.  After 20 minutes, arrange the chicken filets and lemon slices on the top of the vegetables.  Discard any remaining marinade.  Roast everything for a further 25 minutes or until the chicken is cooked through, the juices run clear and no pink meat remains.

To serve scatter the arugula over the meat.  Serves 4

Brotchen ~ Cherished German Rolls

Brotchen 

Cherished German Rolls

Start your day the German way — with freshly baked crusty bread rolls. Brötchen are the ultimate treat: crispy and crunchy on the outside, soft and fluffy on the inside — just like the ones from a traditional German bakery.  They’re a true German staple, often hard to find abroad — but now, you can make them yourself!
Ingredients:
2 teaspoon instant yeast
2 teaspoon honey
350 ml water. (1 1/4 cups)
500 g all-purpose flour 
1 ½ teaspoon salt
Optional Toppings
2 tablespoon poppy seeds
2 tablespoon sesame seeds
2 tablespoon sunflower seeds

Directions:
Prepare the bread/roll dough: Add the honey to lukewarm water and stir until fully dissolved. Then add the yeast and let it sit for about 10 minutes. In a large bowl, combine the flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a thick, sticky dough forms. Place the dough in a lightly oiled container, and leave it to rest in the fridge 8-12 hours.

Shape the Breadrolls The next morning, preheat your oven. For best results, use a pizza stone, but a standard baking sheet will work too. Carefully turn the container upside down and let the dough gently slide out. Use a knife or dough scraper to divide the dough into 6–8 equal portions. Shape each roll by folding the corners into the center to form a round shape. Optional: If you'd like to add seeds (e.g., sesame, poppy, or sunflower), pour some onto a plate. Brush the top of each roll lightly with water using a pastry brush, then dip the damp surface into the seeds.

Bake the rolls until crusty: Place the rolls seam-side down on a parchment-lined baking sheet or pizza stone. Before baking, place an oven-safe bowl filled with water on the bottom rack of your oven. The steam will help create a beautiful, crusty exterior on the rolls. Bake for 20–25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

Almond Streusel Cake

Almond Streusel Cake 

Transform a plain cake into an irresistible delight with a crumbly streusel topping. Makes 16 servings. 

Ingredients:
Streusel:
1 cup firmly packed brown sugar
1 cup sliced almonds
1/4 cup flour
3 tablespoons butter, melted
1 teaspoon orange zest
Cake:
1/2 cup butter
1/2 cup sugar
3 large eggs
1 teaspoon orange zest
1/2 teaspoon vanilla extract
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
 2/3 cup orange juice
Glaze
1/2 cup confectioners sugar
2 1/2 teaspoons orange juice

Directions:

Preheat oven 350*F.  Grease a 9 or 10 inch tube pan.

To prepare the streusel,  in a medium bowl, mix together brown sugar, nuts, and flour.  Stir in the butter and zest.

To prepare the cake, in a large mixer bowl, set the mixer on medium speed, beat together stage ands butter until fluffy.  Add eggs 1 at a time beating well after each addition.  Beat in zest and vanilla.

In a large bowl, mix together the flour, baking powder and baking soda.  

Reduce mixer speed to low.  Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour.

Spoon half of the batter into prepared pan.  Sprinkle with  half of the streusel mixture.  Top with the remaining batter and streusel.

Bake until a toothpick inserted in center comes out clean 30 to 35 minutes.  Transfer pan to a wire rack to cool completely

To prepare the glaze, in a cup stir together the confectioners sugar and orange juice until smooth.

Turn the cake out on a serving plate, placing it right side out.  Drizzle with the glaze.

Note:  For a different streusel mixture, substitute chopped walnuts for the almonds.

Bourbon, Vanilla Bean, and Brown Butter Crispy Rice Squares

Bourbon, Vanilla Bean, and 

Brown Butter Crispy Rice Squares

Dress up a childhood classic for the grown-up palate without turning on the oven! Vanilla bean and bourbon-infused brown butter transform the sweet marshmallow treat into a warm, 

mellow, adults-only delight that stores well and makes a 

wonderful addition to a holiday treat box.

Ingredients:
1/2 cup (125 mL) unsalted butter
2 tbsp + 1 1/2 tsp (30 + 7 mL) bourbon, divided
1 bag (455 g) regular marshmallows
2 tsp (10 mL) vanilla paste
3/4 tsp (4 mL) fine sea salt
8 cups (2 L) crispy rice cereal

Directions:
Line a 9 × 13-inch (23 × 32-cm) baking dish with parchment paper and set aside.

In a large pot, melt butter over medium heat, stirring often, until beginning to foam. Once foaming, stir continuously until butter smells sweet and nutty and turns golden brown, about 3 to 5 minutes.

Pour 2 tbsp (30 mL) bourbon into browned butter and continue stirring for 1 minute to cook off some of the alcohol.

Add marshmallows, stirring constantly, until almost melted and smooth. Working quickly, stir in vanilla paste, salt and remaining bourbon, and stir until mixture is smooth and creamy.

Reduce heat to low and immediately stir in cereal, stirring until fully combined.

With lightly buttered or damp hands, press mixture evenly into the prepared dish. Cool to room temperature, about 1 hour, before cutting into squares. Store at room temperature in a tightly sealed container for up to 1 week.     

Makes 12 large or 24 small squares

My Favorite Forgiving Pie Crust

My Favorite Forgiving Pie Crust

Makes enough for a double crust 10-inch pie

Ingredients:
2 1/2 cups unbleached flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup unsalted butter, very cold
1/2 cup transfat-free vegetable shortening, frozen

Directions:
Put flour, sugar and salt into a food processor. Pulse to mix well. Cut butter and shortening into small pieces and sprinkle them over the flour mixture. Use on/off pulses with the food processor to blend the fats into the flour. The mixture will look like coarse crumbs.

Put ice cubes into about 1/2 cup water and let the water chill. Remove the ice cubes and drizzle about 6 tablespoons of the ice water over the flour mixture. Briefly pulse the machine just until the mixture gathers into a dough.

Dump the mixture out onto a sheet of wax paper. Gather into two balls, one slightly larger than the other. Flatten the balls into thick disks. Wrap in plastic, and refrigerate until firm, about 1 hour. (Dough will keep in the refrigerator for several days.)

Apple Pie Bars With Cognac

Apple Pie Bars with Cognac

Skip pastry with these easy, rustic and perhaps superior apple pie bars.   The cooked down apples release their sugars into a mix of lemon juice and Cognac creating an elevated filling suited for celebrations rounded out with a crumbly topping.

Ingredients:

Cognac Kissed Apple Pie Filling

6 medium apples, a mix of tart and sweet, such as Gala and Granny Smith, about 907 g

2 tbsp (30 mL) all-purpose flour
1/3 cup (80 mL) granulated sugar
1/4 tsp (1 mL) fine sea salt
3/4 tsp (4 mL) cinnamon
4 tsp (20 mL) Cognac
1/2 tsp (2 mL) fresh lemon juice

Crumb Crust                      
1 large egg
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) almond extract
2 1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
13 tbsp (195 mL) cold, unsalted butter, cubed and returned to fridge

Directions:
Preheat oven to 375°F (191°C) and line a 9 × 9-inch (23 x 23-cm) square baking pan with parchment paper.

To make crust, in a small bowl, whisk the egg, and vanilla and almond extracts to combine and set in the fridge to chill.

To the bowl of a food processor fitted with the S-blade, add the flour, sugar and salt and pulse to combine. Sprinkle the cold, cubed butter overtop, secure the lid, and pulse again until the butter is dispersed throughout and the largest piece is smaller than a pea.

Remove the egg mixture from the fridge and pour it overtop of the flour mixture. Pulse one last time to combine. The dough should hold together when squeezed.

Remove 13/4 cups (425 mL) of the crust mixture into a bowl and transfer to the refrigerator.

Press the remaining dough into the bottom of the prepared pan, prick it with a fork and bake for 15 minutes. The edges will be lightly golden.

Meanwhile, prepare the apple pie filling. Peel, core and thinly slice apples. Place them in a large bowl and sprinkle with the flour, sugar, salt and cinnamon; toss to combine. In a small bowl, stir together the Cognac and lemon juice. Drizzle it over the apples and toss once more.

Spread the apples and the juices evenly overtop of the par-baked crust. Sprinkle with the reserved chilled crust mixture, breaking off bits so it resembles a crumble. Press down gently so crumble sticks lightly to the apples.

Bake for 15 minutes, then lower the oven temperature to 350°F (177°C)

10. Bake, rotating halfway through, for 50 minutes more, or until the topping is golden brown and the apples are soft. Remove from oven and allow it to cool to room temperature before serving. Serve alone, or with vanilla ice cream or whipped cream and a dusting of icing sugar. Leftover bars will keep in a tightly sealed container in the fridge for 3 to 4 days.
Makes 16 bars

Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.
Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Figgy Pudding

Figgy Pudding. NY Times

Also known as plum pudding or Christmas pudding, figgy pudding is a traditional British dessert served on Christmas. (“Pudding” in the United Kingdom is what “dessert” is called elsewhere.) Many families boast their own recipes, but in general, this rich cake-like dessert is made with a mix of dried fruits soaked in liquor, warm spices, fresh breadcrumbs, nuts and sometimes candied citrus. Beef suet, which is available online, is the traditional fat used, but it can be substituted with butter.  Figgy pudding preparations often begin the Sunday before Advent, on Stir-up Sunday, when family members take turns stirring the pudding. Figgy pudding requires planning, so start shopping for ingredients at least one month before Christmas. After the initial steam, the pudding rests at least 3 weeks for the flavors to meld. The pudding can also be made months in advance, stored in the freezer and reheated before serving. The final presentation of drizzling it with liquor and setting it on fire is worthy of a grand holiday celebration.

9 hours cooking  3 weeks resting. 10 servings

Ingredients:

For The Pudding
1cup/150 grams dried currants, (see Tip 1)
1cup/150 grams raisins
1cup golden raisins or sultanas

3/4 cup brandy plus more for serving

5 ounces/150 grams packaged, not fresh, beef suet, or
    ¾ cup/172 grams unsalted butter
120 grams fresh white bread (3 to 4 slices)
8 tablespoons unsalted butter softened at room temperature

1cup/150 grams packed dark brown sugar
½cup/70 grams all-purpose flour
½teaspoon baking powder
1teaspoon pumpkin pie spice (see Tip 3)
½teaspoon kosher salt (such as Diamond Crystal)
1medium tart apple, preferably Granny Smith
2 large eggs
1tablespoon black treacle or molasses, to taste (optional)
½teaspoon lemon zest
⅓cup/50 grams blanched slivered almonds
Unsalted butter, for greasing
Hard sauce, ice cream, fresh heavy cream or English custard, for serving (optional)

For The Hard Sauce

8 tablespoons/115 grams unsalted butter, softened at room temperature
¾ cup/93 grams confectioners’ sugar, plus more to taste
2 to 3 tablespoons brandy, to taste.

Directions:

Set aside a 2 liter pudding or a heat-proof bowl as well as a lidded pot of similar size.


Place the currants and both types of raisins in a medium bowl. Add the brandy, mix, cover with plastic wrap and set aside at room temperature to soak overnight. Place the suet or butter in the freezer to make grating easier later.


The following day, cube the bread, including the crust, transfer it to a food processor and pulse until you have fine crumbs. (Alternatively, you can shred the bread by hand.

Transfer the bread crumbs to a large mixing bowl. Add the brown sugar, flour, baking powder, pumpkin spice and salt; mix, breaking up any clumps of brown sugar. Peel the apple, then grate it and the suet (or butter) on the large hole of a box grater over the dry ingredients. Add the eggs, black treacle and lemon zest. Mix well with a wooden spoon; the mixture will be thick. Stir in the almonds and the brandy-soaked currants and raisins, along with any of the liquid.

At this point, the pudding can be steamed; or covered and refrigerated for up to 1 week for the flavors to deepen, and then steamed. To steam: Generously butter the pudding mold and transfer the mixture to it, filling the mold only ¾ of the way (the pudding will expand as it cooks). Pack down the mixture and smooth the top.   

Cut a round piece of parchment that will fit on top of the pudding mixture; butter one side and place it, buttered-side-down, on top. Cover the top of the mold with another piece of parchment that has a little overhang. Secure the parchment tightly to the rim of the mold with a rubber band or string, then trim the overhang. (Two sets of hands make this job easier.) Repeat with another piece of parchment paper. (This is important to do even if your mold comes with a lid. If a lid is included, place it over the parchment and cover the top of the lid tightly with foil. If you don’t have a lid, cover the parchment with 2 pieces of foil. You want to ensure you have a water-tight seal on the mold as it steams.)

Place the steamer basket in the pot. (If not using a steamer basket, place an inverted heat-proof plate or trivet, a folded cotton kitchen towel, or a couple of layers of aluminum foil on the bottom of the pot. Anything heat-proof that the pudding mold can safely sit on to prevent direct contact with the heat source will work.) Fill the pot ¼ of the way with water and bring to boil. Bring a separate kettle or small pot of water to boil. Carefully lower the pudding mold into the steamer basket, or rest it on top of whatever is in the bottom of the pot to prevent scorching. The water should come halfway up the sides of the mold. If it doesn’t, slowly add more boiling water from the kettle along the sides of the pot. Cover the pot, adjust the heat to medium-low or low —the water should be at a constant gentle simmer, but not boiling — and steam the pudding for 6 hours.

Check the pudding every 30 minutes to make sure the water is always at the halfway mark, adding more boiling water as needed. After 6 hours, carefully remove the mold from the pot and cool to room temperature. Store the pudding, covered in its mold, in the fridge for at least 3 weeks and up to 6 weeks, or in the freezer for up to one year (see Storage Tips).

Prepare the hard sauce, if using: Two days and up to 1 week before serving, place the butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a hand-held beater and a mixing bowl.) Beat on medium until light and creamy, about 2 minutes. Add the confectioners’ sugar and beat on medium just until smooth. Taste and add more sugar, if desired. Add the brandy, to taste, 1 tablespoon at a time, and mix by hand with a spatula until combined. Transfer to a serving dish, smooth the top, cover and refrigerate until hard.

About 2 hours before serving the pudding, reheat the pudding by steaming as directed in Step 7, this time for 1 hour. Remove the mold from the pot and peel off all the coverings, being mindful of the steam. Place a serving dish over the mold and invert the pudding. Don’t remove the mold right away. Give it a little time and a jiggle to help release the pudding.
                                                                                                          Pour 2 to 3 tablespoons of brandy in a heat-proof ladle. Hold the ladle over the pudding and carefully light it. As soon as the brandy catches fire, pour it over the pudding. The pudding will light up in a blue haze; it will extinguish quickly on its own.                                                                                                                                                                       Slice the pudding and serve it warm with hard sauce, ice cream, or drizzled with heavy cream or custard. The pudding will keep in the fridge for up to 1 week, wrapped well in parchment and again in plastic wrap or aluminum foil.                                                           TIPS                                                                                       Feel free to substitute a variety of dried fruits for the currants and raisins, such as diced figs, apricots or cherries.                                                                                                                                                       Beef suet, a fat used in many British recipes, is traditional here. It comes packaged in a hard block or pellets. Fresh suet has a strong, meatier odor and taste, so it is not recommended here.                                                                                                                      Traditionally, an English spice mix is used that includes many of the spices used in American pumpkin spice mix, as well as ground coriander and mace. If you like, you can add a tiny pinch of those to the pumpkin spice.                                                                                                                                                                                                                                             If you’d like to remove the steamed pudding from the mold before storing it, wrap it very tightly with plastic wrap, then in foil. Before reheating, unwrap the pudding and transfer it back to the mold.

Step 1

Set aside a 2-liter pudding mold or similarly sized heat-proof bowl, as well as a lidded pot or steamer large enough to hold the mold. (A tall pot, like a stock pot or a pasta pot with a steamer basket, works well.)
Step 2


Place the currants and both types of raisins in a medium bowl. Add the brandy, mix, cover with plastic wrap and set aside at room temperature to soak overnight. Place the suet or butter in the freezer to make grating easier in Step 4.
Step 3


The following day, cube the bread, including the crust, transfer it to a food processor and pulse until you have fine crumbs. (Alternatively, you can shred the bread by hand.)

Step 4


Transfer the bread crumbs to a large mixing bowl. Add the brown sugar, flour, baking powder, pumpkin spice and salt; mix, breaking up any clumps of brown sugar. Peel the apple, then grate it and the suet (or butter) on the large hole of a box grater over the dry ingredients. Add the eggs, black treacle and lemon zest. Mix well with a wooden spoon; the mixture will be thick. Stir in the almonds and the brandy-soaked currants and raisins, along with any of the liquid.


Step 5


At this point, the pudding can be steamed; or covered and refrigerated for up to 1 week for the flavors to deepen, and then steamed. To steam: Generously butter the pudding mold and transfer the mixture to it, filling the mold only ¾ of the way (the pudding will expand as it cooks). Pack down the mixture and smooth the top.
Step 6


Cut a round piece of parchment that will fit on top of the pudding mixture; butter one side and place it, buttered-side-down, on top. Cover the top of the mold with another piece of parchment that has a little overhang. Secure the parchment tightly to the rim of the mold with a rubber band or string, then trim the overhang. (Two sets of hands make this job easier.) Repeat with another piece of parchment paper. (This is important to do even if your mold comes with a lid. If a lid is included, place it over the parchment and cover the top of the lid tightly with foil. If you don’t have a lid, cover the parchment with 2 pieces of foil. You want to ensure you have a water-tight seal on the mold as it steams.)
Step 7


Place the steamer basket in the pot. (If not using a steamer basket, place an inverted heat-proof plate or trivet, a folded cotton kitchen towel, or a couple of layers of aluminum foil on the bottom of the pot. Anything heat-proof that the pudding mold can safely sit on to prevent direct contact with the heat source will work.) Fill the pot ¼ of the way with water and bring to boil. Bring a separate kettle or small pot of water to boil. Carefully lower the pudding mold into the steamer basket, or rest it on top of whatever is in the bottom of the pot to prevent scorching. The water should come halfway up the sides of the mold. If it doesn’t, slowly add more boiling water from the kettle along the sides of the pot. Cover the pot, adjust the heat to medium-low or low —the water should be at a constant gentle simmer, but not boiling — and steam the pudding for 6 hours.
Step 8


Check the pudding every 30 minutes to make sure the water is always at the halfway mark, adding more boiling water as needed. After 6 hours, carefully remove the mold from the pot and cool to room temperature. Store the pudding, covered in its mold, in the fridge for at least 3 weeks and up to 6 weeks, or in the freezer for up to one year (see St

1. orage 

   
   

   
   

   
   

   
   

   
   

   
   

   
   

   Tips).Step 9

2. Prepare the hard sauce, if using: Two days and up to 1 week before serving, place the butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a hand-held beater and a mixing bowl.) Beat on medium until light and creamy, about 2 minutes. Add the confectioners’ sugar and beat on medium just until smooth. Taste and add more sugar, if desired. Add the brandy, to taste, 1 tablespoon at a time, and mix by hand with a spatula until combined. Transfer to a serving dish, smooth the top, cover and refrigerate until hard.

3. Step 10

   About 2 hours before serving the pudding, reheat the pudding by steaming as directed in Step 7, this time for 1 hour. Remove the mold from the pot and peel off all the coverings, being mindful of the steam. Place a serving dish over the mold and invert the pudding. Don’t remove the mold right away. Give it a little time and a jiggle to help release the pudding.

4. Step 11

   Pour 2 to 3 tablespoons of brandy in a heat-proof ladle. Hold the ladle over the pudding and carefully light it. As soon as the brandy catches fire, pour it over the pudding. The pudding will light up in a blue haze; it will extinguish quickly on its own.

5. Step 12

   Slice the pudding and serve it warm, topped with hard sauce or ice cream, or drizzled with heavy cream or custard. The pudding will keep in the fridge for up to 1 week, wrapped well in parchment and again in plastic wrap or aluminum foil.

TIPS

• Tip 1: Feel free to substitute a variety of dried fruits for the currants and raisins, such as diced figs, apricots or cherries.
• Tip 2: Beef suet, a fat used in many British recipes, is traditional here. It comes packaged in a hard block or pellets. Fresh suet has a strong, meatier odor and taste, so it is not recommended here.
• Tip 3: Traditionally, an English spice mix is used that includes many of the spices used in American pumpkin spice mix, as well as ground coriander and mace. If you like, you can add a tiny pinch of those to the pumpkin spice.
• Tip 4: If you’d like to remove the steamed pudding from the mold before storing it, wrap it very tightly with plastic wrap, then in foil. Before reheating, unwrap the pudding and transfer it back to the mold.