Tag: recipes

Franken-pastries have been the rage of the baking world for a while. The most famous mashup, Dominique Ansel’s Cronut, launched a craze that has inspired imitators and innovators alike. Now, we are throwing down the gauntlet with an entirely new creation: the babkallah, a babka/challah fusion that may just be the only thing you need to bake for the holidays.

Ingredients

Dough
1.2 cup whole milk
1 1/4-oz. envelope active dry yeast
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted, cooled, plus more
1/3 cup granulated sugar
1 teaspoon kosher salt
3 cups all-purpose flour, plus more

Filling And Assembly
6 ounces bittersweet chocolate, finely chopped
1/3 cup (packed) light brown sugar
1 1/2 teaspoons ground cinnamon
All-purpose flour (for surface)
1/4 cup unsalted butter, room temperature
1 large egg yolk
Granulated sugar (for sprinkling)

Dough
Heat milk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5–10 minutes.
Whisk in egg yolks, vanilla, and 1/2 cup butter. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5–10 minutes.
Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, 1.5-2.5 hours.

Filling And Assembly
Mix chocolate, brown sugar, and cinnamon in a small bowl.
Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12”-long rope. Roll out each rope to a 12×6” rectangle about 1/8” thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1.5 times larger, 1–2 hours.

Preheat oven to 350°. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and “Babkallah” sounds hollow when bottom is tapped, 35–45 minutes. Let cool on a wire rack.

Ingredients

1 cup apple cider
1 3/4 cups all-purpose flour, plus more for work surface
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1/8 teaspoon ground nutmeg
1/4 stick (2 tablespoons) unsalted butter, room temperature
1/2 cup plus 2 tablespoons granulated sugar
1 large egg
1/4 cup buttermilk
1/2 cup confectioners’ sugar
Vegetable oil, for frying
Directions

In a small saucepan over medium heat, gently reduce apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, combine the flour, baking powder, baking soda, 1/4 teaspoon cinnamon, salt, and nutmeg in a bowl; set aside.

Using an electric mixer fitted with a paddle attachment, beat butter and 1/2 cup granulated sugar until smooth. Add the egg and continue to beat until the egg is completely incorporated. Use a spatula to occasionally scrape down sides of bowl. Reduce speed to low and gradually add 2 tablespoons reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until dough comes together.

Sprinkle a piece of parchment generously with flour. Turn dough onto sheet and sprinkle the top with flour. Flatten dough with your hands until it is about 1/2 inch thick. (Use more flour if the dough is still wet.) Place on a baking sheet and wrap tightly in plastic. Refrigerate overnight.

Roll dough to 1/4 inch thick. Using a 1 1/2-inch round cutter, cut out doughnuts. Using the 1/2-inch round end of a pastry tip, cut out centers. Place on a parchment-lined and flour-dusted baking sheet. Refrigerate doughnuts for 20 to 30 minutes.

While doughnuts are resting, whisk together the remaining reduced cider and the confectioners’ sugar in a small bowl to make the glaze. Stir together 2 tablespoons granulated sugar and 1/4 teaspoon cinnamon in a small bowl for dusting.

Fill a deep-sided pan with 3 inches of oil. Heat over medium heat until oil reaches 360 degrees on a candy thermometer.

Line a baking sheet with several layers of paper towels. Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels. Dip the tops of the warm doughnuts into the glaze, or coat entire doughnuts with cinnamon-sugar mixture. Serve immediately.

Everyone knows (and loves) this classic recipe for slow cooker meatballs simmered with chili sauce and grape jelly. I’m certain you’ve had these at a party, served right out of a slow cooker or on a heated tray, speared on toothpicks and dripping with their sweet, tangy, peppery sauce.

For the meatballs:

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground beef
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg

For the sauce:
2 cups bottled chili sauce
1 cup grape jelly
1-2 tablespoons bourbon (optional)

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In a large bowl, combine the bread and milk mixture, beef, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Mix well.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes.

In the bowl of a slow cooker, combine chili sauce, grape jelly and bourbon. Heat on high until sauce is heated through, about 5 minutes, and whisk to combine thoroughly.

Add meatballs to slow cooker and stir to coat evenly with sauce. Reduce heat to low and simmer for 45 minutes. Serve immediately.

Gordon Ramsay’s Herb Crusted Rack of Lamb from The F Word

Ingredients for the Lamb:

2 large racks of Lamb cut in half with 3 bones per serving
Salt
Pepper
Olive Oil

Ingredients for the Crust:

4 slices of stale bread made into crumbs.
1/2 cup grated parmesan
Sprig parsley
Sprig thyme
Sprig coriander
Sprig rosemary
2 tablespoons Dijon mustard
splash of olive oil

Preparing the Lamb:

Pre-heat the oven to 400F/200C.

Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.

Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color. Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”.

Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:

Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:

Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes to crisp up the crust when you’re ready to serve.

3 tablespoons honey
1 teaspoon finely grated orange zest
3/4 cup orange juice, preferably fresh
1/3 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons cornstarch
1 tablespoon finely minced peeled fresh ginger
Freshly ground black pepper, to taste
2 pounds skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces (see Recipe Notes below for a tofu alternative)
Kosher or coarse salt
2 tablespoons vegetable oil
4 scallions, white and light green parts, sliced
Hot cooked rice (brown or white) or quinoa, for serving

Whisk together the honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl. Set the sauce aside.

Season the chicken lightly with salt and pepper. Heat the oil in a very large skillet or a wok over high heat. Add the chicken and sauté until it starts to turn white, 3 minutes. Add the sauce and scallions and cook until 
the sauce thickens and the chicken is cooked through, 3 to 4 minutes more.

Serve over hot rice or quinoa.

1 head cauliflower, leaves removed
light oil (canola, rapeseed, sunflower)
Kosher salt and freshly ground black pepper
125ml preferred hot sauce
100g unsalted butter, cut into small pieces
Crumbled blue cheese, to taste

Arrange a rack in the middle of the oven and preheat to 190C.

Cut the stalk end off the cauliflower so that the head sits flat and place it on a large baking sheet. Rub 2 tbsp of the oil all over the cauliflower, season to taste with salt and pepper, and roast until the outside starts to brown, about 30 minutes.

Transfer the cauliflower to a cutting board and let cool. Once the cauliflower is cool enough to handle, cut or break it into small florets.

In a medium saucepan over moderate heat, bring the hot sauce to a simmer. Reduce the heat then slowly whisk in the butter until fully incorporated. Remove from the heat and let cool.

In a large, deep frying pan over moderate heat, warm the remaining oil. Add the cauliflower florets, season to taste with salt and pepper, and sauté until heated through, about 5 minutes. Add enough Buffalo sauce to coat the cauliflower and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes. Transfer the cauliflower to a platter and garnish with the crumbled blue cheese.

700g boneless, skinless chicken breasts
200g sliced mushrooms
Coarse salt and freshly ground black pepper, to taste
Olive oil
30g unsalted butter
1 small white onion, chopped finely
1L chicken broth, preferably low-sodium
500g penne rigate
375ml heavy (whipping) cream, warmed
50g freshly grated Parmesan, plus more for serving

Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Brown the chicken in olive oil, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don’t have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.

Melt butter in a bit more olive oil and sauté the mushrooms for a few minutes, until browned. Remove the mushrooms and set aside with the chicken. Add the onion to the pan and sauté over medium heat until translucent, 30 seconds. Turn the heat to high, add the chicken broth to deglaze the pan. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes.

Stir in the warm cream and the browned chicken and mushrooms with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.

Stir in the parmesan until well incorporated, taste, and adjust the seasonings if needed.

1 tablespoon vegetable oil
1 medium yellow onion, sliced
1 medium carrot, chopped
4 medium plum tomatoes, diced
1 stick celery, sliced
500g ground beef
500g button mushrooms
2 tablespoons all-purpose flour, plus more for rolling
1 cup ale beer (or you can use beef or vegetable stock instead)
1 teaspoon dried thyme
Salt & pepper, to taste
250g puff-pastry, enough to cover pan

In a large, deep, ovenproof skillet (like a 10-inch cast iron skillet), heat the vegetable oil over a medium heat. Add in the sliced onion and cook while stirring until the onion is translucent. Add the carrot, tomatoes, mushrooms and celery, and continue to cook for 5 minutes, stirring occasionally with a wooden spoon. Add the ground beef and use your spoon to break it up into small pieces.

Keep stirring the mixture until all the beef is opaque and no longer pink. Sprinkle the flour over the contents of the skillet, then stir it in. Lastly stir in the ale, thyme, and a good grind of black pepper. Season with salt, to taste, then take it off the heat and set aside to cool for 10 minutes while you preheat the oven to 400F/200C. (This is a good time to clean up the kitchen!)

Dust the puff pastry with some flour and roll out into a square large enough to cover your skillet. Roll the pastry up onto your rolling pin and unroll over the skillet. Trim off any overhanging edges of the pastry. Place the skillet into the oven and bake for 25 to 30 minutes until golden and bubbling. Leave to cool for 10 minutes before serving.