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CRUST
4.5 oz all-purpose flour (about 1 c)
1 c quick-cooking oats
1/2 c packed brown sugar
1/4 t salt
1/4 t baking soda
1/4 t ground cinnamon
5 T butter, melted
3 T orange juice
FILLING
1-1/3 c dried cranberries (about 6 oz)
3/4 c sour cream
1/2 c granulated sugar
2 T all-purpose flour
1 t vanilla extract
1/2 t grated orange rind
1 large egg white, lightly beaten

Preheat oven to 325º.

To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 c oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.

To prepare filling, combine cranberries, sour cream, granulated, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325º for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
1/2 c apple cider
2# Granny Smith apples, peeled, cored and chopped
1 c packed brown sugar
1-1/2 T fresh lemon juice
1/2 t ground cinnamon
1/8 ground ginger
1/8 ground nutmeg
1/8 t ground cardamom
dash ground cloves
dash freshly ground black pepper

Combine cider and apples in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 20 minutes or until apples are tender, stirring occasionally. Stir in sugar and remaining ingredients; simmer 12 minutes, stirring occasionally until mixture is thick. Cover and chill.
2 oz smoked bacon, thinly sliced crosswise
1 T unsalted butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 sprigs flat-leaf parsley
4 sprigs thyme
2 fresh bay leaves
12 oz. green Puy lentils, rinsed and drained
2 t Dijon mustard
1 t red wine vinegar
8 fresh pork sausages, such as sweet Italian
1 c white wine
1 T extra-virgin olive oil

Cook bacon in a 2-qt saucepan over medium-high heat, until its fat has rendered, about 6 minutes. Add butter, onions, carrots, and celery; cook until soft, about 15 minutes. Tie parsley, thyme and bay leaves together with kitchen twine; add to pan. Stir in lentils and 5-1/2 c water. Bring to a boil, reduce heat to medium-low, and simmer until lentils are tender, about 1 hour and 10 minutes. Discard herbs. Stir in mustard and vinegar; season with salt and pepper. Cover and set aside.

Meanwhile, bring sausages, wine, and 1 c water to a boil in a 12" skillet over high heat. cook, turning sausages occasionally, until liquid has evaporated, 12-15 minutes. Reduce heat to medium; add oil. Cook sausages until browned, 6-7 minutes. Serve the sausages over the lentils.

Truffade (courtesy Saveur)

Using a mandoline, cut 2# new red or other waxy potatoes into 1/16"-thick slices, Place potatoes in a bowl of cold water; set aside. Heat 1/4 c canola oil in a 12" cast-iron or nonstick skillet over medium heat. Add 3 strips smoked bacon cut into 1/2" slices and cook, stirring, until its fat has rendered, about 6 minutes. Drain potatoes in a colander; add to the skillet. Season with kosher salt and freshly ground pepper to taste. Cover the skillet and cook, stirring occasionally and crushing potatoes into small chunks with a wooden spoon, until potatoes are tender, 20-25 minutes. Add 8 oz. grated cantal or gruyere cheese, 8 oz farmers' cheese, and 1 minced clove garlic to skillet; stir to combine. Reduce heat to medium-low; cover. Cook, scraping bottom of skillet with a wooden spoon, until cheese is melted and the potatoes are mashed, about 5 minutes. Stir vigorously and season with salt to taste. Sprinkle with 2 T finely chopped chives and pepper to taste.
5-1/2 c chopped Pink Lady apples (about 4)
1/2 c water
1/4 c sugar
1-1/2 T fresh lemon juice
1 2" cinnamon stick
1/4 t salt
dash of almond extract

Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until soft. Discard cinnamon stick. Mash with a potato masher to desired consistency. Stir in salt and extract.

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EGGNOG MUFFINS (courtesy Midwest Living)

2-1/4 c flour
1 c sugar
2 t baking powder
1/2 t ground nutmeg
2 eggs, lightly beaten
1/2 c butter, melted and cooled
1 t vanilla
1/2 t rum extract
Nutmeg-Streusel Topping (recipe follows)

Grease 12 2-1/2" muffin cups or line with paper bake cups; set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in center of flour mixture; set aside.

In another bowl, combine egg, eggnog, melted butter, vanilla and rum extract. Add mixture all at once to flour mixture. Stir until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle streusel topping over batter in cups.

Bake in a 375º oven for 18 to 20 minutes, or until golden and a wooden toothpick inserted into centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Nutmeg-Streusel Topping: In a small bowl, mix 1/3 c all-purpose flour, 1/3 c sugar and 1/2 t ground nutmeg. Using pastry blender, cut in 2 T butter until the mixture resembles coarse crumbs.
1 t sugar
1 pkg active dry yeast (about 2-1/4 t)
2/3 c warm water (100º to 110º)
9 oz all-purpose flour (about 2 c), divided
1/4 t salt
2-1/2 T olive oil, divided
3 T finely chopped kalamata olives
4 garlic cloves, thinly sliced
1/4 t fleur de sel


Dissolve sugar and yeast in 2/3 c warm water in a large bowl, and let stand 5 minutes.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 8 oz flour (about 1-3/4 c) and 1/8 t salt; stir with a whisk. Add flour mixture and 1 T oil to yeast mixture, stirring to combine; fold in olives. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 T at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large greased bowl, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Press dough out onto 13" x 8" rectangle on a greased jelly roll pan . Cover and let rise 30 minutes.

Preheat oven to 475º.

Brush remaining 1-1/2 T over dough. Sprinkle evenly with sliced garlic and and fleur de sel. Bake at 475º for 12 minutes or until golden.

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1 c all-purpose flour
1 c whole wheat flour
1/3 c packed brown sugar
2 t baking powder
3/4 t ground ginger
1/2 t kosher salt
1/2 t ground cinnamon
1/4 t baking soda
1/4 c cold butter
1/2 c dried currants or raisins
1 T finely chopped crystallized ginger
1 egg, lightly beaten
1/2 c whipping cream
1/4 c mild-flavored molasses
1 egg white, lightly beaten
coarse sugar (optional)

In a large mixing bowl, combine the flours, brown sugar, baking powder, ground ginger, salt, sinnamon, and baking soda. using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in currants and crystallized ginger. Make a well in the center of the mixture.

In a small bowl, stir together the egg, whipping cream and molasses; add all at once to flour mixture. Using a fork, stir until ingredients are combined.

Turn dough onto a lightly floured surface. Knead dough for 10-12 strokes or until nearly smooth. Divide dough in half. Lightly pat or roll each dough half into a 5- to 5-1/2" circle, about 3/4" thick. Cut each circle into 6 wedges. Place wedges about 2" apart on a large ungreased baking sheet. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar if you like.

Bake in a 375º oven 12 to 15 minutes, or until a wood toothpick inserted into a crack in top of scones comes out clean.
1 c uncooked couscous
3/4 t kosher salt
1-1/2 c boiling water
1/4 c orange juice
1 T canola oil
1/2 c dried mixed fruit
2 T dry roasted chopped nuts

Combine couscous and salt in a medium bowl; add 1-1/2 c boiling water. Cover and let stand 8 minutes or until liquid is absorbed. Combine juice and oil; stir into couscous. Cover and chill 30 minutes. Stir in fruit and nuts.

KÄSESPÄTZLE

Heat oven to 450º. Halve two heads of garlic crosswise with a knife and brush with 2 T extra-virgin olive oil; wrap with foil. Roast until soft, 1 hour. Let cool and squeeze roasted garlic cloves from their skins into a bowl; mash with a fork to a paste. Add 1/2 c milk, 1/4 c finely chopped flat-leaf parsley leaves, 1/4 t kosher salt, and 3 beaten eggs; stir until smooth. Put 2 c flour into a large bowl; form a well in center. Slowly pour in the garlic-milk mixture, stirring with a fork to form a smooth batter. bring a 5-qt saucepan of salted water to a boil over high heat. Set a perforated spätzle-making disk (or a wide-hole colander) over the pot. Working in batches, scrape batter through holes into water. Cook until dumplings rise to surface, about 1 minute. Heat 4 T unsalted butter in a 12" ovenproof skillet over high heat. Add dumplings; cook, stirring, until lightly browned, 6-8 minutes. Meanwhile, heat broiler; put rack 5" from heating element. Sprinkle dumplings with 1 c grated emmentaler cheese; broil until melted, about 2 minutes.