Granola
From Food & Wine magazine
2/3 cup whole almonds
2/3 cup pecans
1/3 cup roasted unsalted sunflower seeds
3 cups rolled oats
1 cup wheat germ
1/2 teaspoon cinnamon
1/4 cup honey
1/4 cup pure maple syrup
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cups raisins
- Preheat the oven to 275°.
- In a large bowl, toss the almonds with the pecans, sunflower seeds, oats, wheat germ and cinnamon.
- In a small saucepan, combine the honey, maple syrup, molasses and oil and warm over low heat. Add the mixture to the nuts and grains and toss thoroughly.
- Spread the granola on a large rim-med baking sheet and bake for about 40 minutes, stirring thoroughly every 10 minutes, until the grains and nuts are nicely toasted.
- Let the granola cool, then stir in the raisins.
Makes 7 cups.
Make ahead: once thoroughly cooled, the granola can be stored in an airtight container for up to 1 month.
Cranberry Caipirinha
From Food & Wine magazine
Ice
10 fresh cranberries, chopped
1 tablespoon sugar
1 tablespoon water
2 lime wedges
1/3 cup aquavit
- Fill a rocks glass with ice.
- In a cocktail shaker, using a wooden spoon, muddle the cranberries with the sugar, water and 1 of the lime wedges.
- Add the aquavit and a handful of ice and shake well.
- Strain into the glass, garnish with the remaining lime wedge and serve.
Serves 1.
Chocolate Shortbread Cookies
From Food & Wine magazine
2 sticks (1/2 pound) unsalted butter, softened
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2/3 cup Dutch-process cocoa
1 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
- In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt; the dough will be very soft.
- Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
- Preheat the oven to 350°.
- Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment.
- Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible.
- Transfer the cookies to parchment paper–lined baking sheets and bake for about 14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely.
- Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.
Makes 2.5 dozen cookies.
Make ahead: the dough can be refrigerated for up to 3 days.
Black & Orange Cookies
From Food & Wine magazine
Cookies
1 cup plus 2 tablespoons cake flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
2 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons milk
Icing
2 3/4 cups confectioners' sugar
1/4 cup boiling water
1 teaspoon pure vanilla extract
Orange food coloring, or red and yellow combined
2 ounces bittersweet chocolate, chopped
- Make the cookies: preheat the oven to 350°; position 2 racks in the upper and middle thirds of the oven. Line 3 baking sheets with parchment paper.
- Sift the cake flour, all-purpose flour, baking powder and salt onto a large sheet of wax paper. In a large bowl, using an electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. Add the eggs and yolks one at a time, beating well between additions. Beat in the vanilla and milk. At low speed, beat in the dry ingredients until just combined.
- Spoon rounded tablespoons of the batter onto the baking sheets, about 2 inches apart. Bake the cookies for about 12 minutes, until the centers spring back when lightly pressed. Be careful not to let the cookies brown or overbake, or they will be dry. Transfer the cookies, flat-side up, to a wire rack and let cool completely.
- Meanwhile, make the icing: in a medium bowl, whisk the confectioners' sugar with the boiling water until smooth. Add the vanilla extract and a few drops of food coloring and whisk until the icing is evenly colored. Using a small offset spatula, spread the orange-colored icing over half of the flat side of each cookie.
- In a microwave oven, melt the chocolate in a small bowl. Stir the chocolate into the remaining orange icing. Spread the chocolate icing on the other half of each cookie and let stand until set, about 15 minutes. (If the icing becomes too thick, add hot water, 1 teaspoon at a time, until smooth and shiny.)
The black-and-orange cookies can be stored in an airtight container for up to 2 days.
Makes about 3 dozen cookies.
Expert Pizza Margherita
From Food & Wine magazine
Dough
1 envelope active dry yeast
2 cups warm water (90° to 105°)
1/2 teaspoon sugar
4 cups all-purpose flour, plus more for kneading
2 1/2 teaspoons kosher salt
Extra-virgin olive oil
Toppings
One 14-ounce can peeled whole San Marzano tomatoes, drained
1/2 teaspoon dried oregano, crumbled
1/4 cup plus 1 tablespoon extra-virgin olive oil
Coarse sea salt and freshly ground pepper
2 pounds buffalo mozzarella, thinly sliced
32 large basil leaves, torn into pieces
- Make the dough: in a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes.
- Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the kosher salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms. Use a pastry scraper to help knead the dough. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days.
- Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.
- Prepare the toppings: meanwhile, set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat.
- Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.
- On a lightly floured surface, stretch one ball of dough into a 13-inch round; transfer to a floured pizza peel, adding flour where the dough sticks. Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil. Season with sea salt and pepper and slide the pizza onto the stone.
- Bake until the bottom is charred and the cheese is melted, about 8 minutes. Scatter one-fourth of the basil on top and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings.
Makes 4 13 inch pizzas.
Autumn Apple Buckle
From Food & Wine magazine
Image Source
Crumb Topping
1 1/2 cups all-purpose flour
3/4 cup dark brown sugar
1 teaspoon cinnamon
3/4 teaspoon finely grated lemon zest
Pinch of salt
1 stick (4 ounces) plus 1 tablespoon unsalted butter, softened
1/2 cup coarsely chopped walnuts
Batter
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened
1/2 cup sugar
1/4 cup honey
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup half-and-half
2 pounds Granny Smith apples--peeled, cored and cut into 1/2-inch dice
Sweetened sour cream, for serving
- Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
- Make the Crumb Topping: in a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt. Add the butter and process until the mixture resembles moist sand. Add the walnuts and pulse 3 times. Transfer the mixture to a bowl and press into large crumbs.
- Make the Batter:in a medium bowl, whisk the flour with the baking powder, ginger and salt. In a large bowl, using a handheld electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Beat in the honey. Add the lemon zest, vanilla and eggs and beat until smooth.
- Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth. Fold in the apples.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle with the crumb topping. Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean. Let cool for at least 1 hour before unhinging the springform and removing the ring.
- Cut the buckle into wedges and serve with sweetened sour cream.
Serves 10-12.
Make ahead: The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.
Basil Chicken Curry with Coconut Rice
From Food & Wine magazine
Image Source
1 1/2 cups basmati rice
2 1/4 cups water
1 teaspoon canola oil
Salt
1/2 cup shredded unsweetened coconut
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh ginger
1 1/2 pounds skinless, boneless chicken breasts, cut into 3-by-1/2-inch strips
Freshly ground pepper
1 medium onion, chopped
One 14-ounce can unsweetened coconut milk
1 cup chicken stock or canned low-sodium broth
1 1/2 tablespoons Thai green curry paste
1/3 cup plus 2 tablespoons coarsely chopped basil leaves
3 tablespoons minced cilantro
3 scallions, white and light green parts only, cut into 2-inch lengths
Freshly ground pepper
1/2 cup chopped dry-roasted peanuts
Sliced avocado and mango, for serving
- In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover. Simmer over low heat for 15 minutes.
- Meanwhile, in a medium skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 minutes. Transfer to a plate and let cool.
- In a large skillet, heat 1 tablespoon of the olive oil. Add 1 tablespoon of the ginger and cook over moderately high heat until fragrant, about 30 seconds. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes. Transfer to a bowl.
- Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently. Add the coconut milk, stock and curry paste and bring to a boil, stirring. Simmer the sauce for 5 minutes, until thickened.
- Add the chicken, 1/3 cup of the basil, 2 tablespoons of the cilantro and the scallions; simmer until the chicken is cooked through, 5 minutes. Season with salt and pepper.
- Transfer the rice to a bowl; sprinkle with the coconut. Transfer the chicken to another bowl. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts. Serve the avocado and mango on the side.
Serves 4.
Berries & Cream
From Food & Wine magazine
1/3 cup granulated sugar
1/3 cup water
1 pound mixed summer berries (about 4 cups), strawberries thickly sliced if large
1 teaspoon fresh lemon juice
1/2 pound chilled fresh goat cheese
3/4 cup heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
- In a medium skillet, stir the granulated sugar and water over moderately high heat until the sugar dissolves. Add the mixed berries and lemon juice and cook, gently stirring occasionally, until the berries are heated through and begin to release their juices, about 2 minutes. Drain the berries and return the juices to the skillet. Cook the juices until reduced by half. Let the syrup cool slightly, then gently fold it into the berries. Refrigerate until chilled, about 20 minutes.
- Meanwhile, in a food processor, puree the cheese, cream, confectioners' sugar and vanilla. Scrape into a bowl, cover and refrigerate until ready to serve.
- Serve the summer berries in bowls topped with the goat cheese cream.
Serves 4.
Expert Barbequed Chicken
From Food & Wine magazine
Marinade
1 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup honey
4 garlic cloves, minced
3 small shallots, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup olive oil
Two 3 1/2-pound chickens
Rub
1 tablespoon plus 1/2 teaspoon granulated sugar
1 tablespoon plus 1/2 teaspoon light brown sugar
1 tablespoon plus 1/2 teaspoon garlic salt
1 tablespoon plus 1/2 teaspoon smoked sweet paprika
1 teaspoon dehydrated onion flakes
1 teaspoon pure chile powder
1 teaspoon freshly ground black pepper
1/2 teaspoon celery seeds
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano or marjoram
1/4 teaspoon cayenne pepper
Mop
1/2 cup dry white wine
1/2 cup apple juice
Kansas CityStyle Barbecue Sauce, recipe below
- Marinate the chicken: in a bowl, blend together the vinegar, mustard, honey, garlic, shallots, salt and pepper. Slowly whisk in the olive oil. Put the chickens in a 2-gallon resealable plastic bag and pour in the marinade. Seal and turn to thoroughly coat the chickens. Refrigerate overnight, turning a few times.
- Light 50 charcoal briquettes using a chimney. Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid. Leave the remaining lid vents open and adjust the lower vents as needed (if the fire gets too hot, close the vents; too cold, open them).
- Make the rub & the mop: combine all of the rub ingredients in a bowl. Combine the wine and apple juice in a spray bottle or small bowl.
- Drain the chickens. Set them on a large rimmed baking sheet and sprinkle all over with the rub, inside and out.
- When the coals are hot, push them to one side of the grill and set a drip pan half-filled with water on the other side. Using tongs, transfer 4 of the hot coals to the chimney to light an additional 25 briquettes. Set the chickens breast side up on the grill grate over the drip pan, with their cavities facing the coals. Cover and cook for 2 hours, spraying the chickens with the mop every hour. Check the thermometer to maintain a temperature of 250° to 275°. Add more coals, 25 at a time, every hour or so as needed.
- After 2 hours, turn the chickens 90°, still breast side up, so their sides are facing the coals. Be careful when turning the chickens to keep the juices inside the cavities. Spray the chickens with the mop. Cover and cook for 1 hour, then turn the chickens so that their opposite sides are facing the coals. Spray again, then cover and cook for 1 to 11/2 hours longer, until a thermometer inserted in the inner thigh reads 170°.
- Transfer the chickens to a rimmed baking sheet. Pour the cavity juices into a serving bowl. Let the chickens rest for 10 minutes.
- Cut off the whole legs and transfer them to a platter. Slice the breast meat off the bone and transfer to the platter. Add any accumulated juices to the serving bowl.
- Serve the chicken with the juices and Kansas CityStyle Barbecue Sauce.
Serves 6-8.
Kansas CityStyle Barbecue Sauce
3 cups ketchup
2/3 cup dark brown sugar
1/2 cup water
1/2 cup white wine vinegar
1/2 cup tomato paste
2 tablespoons yellow mustard
2 tablespoons pure chile powder
1 tablespoon freshly ground pepper
1 teaspoon salt
1 teaspoon granulated onion powder
1 teaspoon granulated garlic powder
1/2 teaspoon ground ginger
In a medium saucepan, combine all of the ingredients and bring to a boil over moderate heat. Reduce the heat to low and simmer the sauce for 30 minutes, stirring often to prevent scorching. The sauce can be refrigerated for up to 1 month.
Makes about 1 quart.
Fusilli With Summer Tomato Sauce
From Food & Wine magazine
Image Source
2 pounds ripe tomatoes (about 4), chopped
1 large clove garlic, minced
3 tablespoons olive oil
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
2/3 cup lightly packed fresh basil
1 pound fusilli
1/3 cup grated Parmesan cheese, plus more for serving
- In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix.
- In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes.
- Drain the pasta and toss with the sauce and the Parmesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.
Serves 4.
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