Parsnip Confit with Pickled Currants

September 8, 2020September 7, 2022 Belinda

Recipe from Bon Appetite magazine

Welcome to root vegetables reinvented. Sturdy parsnips soften in a warm bath of olive oil, then get seared and bejeweled with pickled currants. It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

2½ lb. parsnips, peeled, halved lengthwise, quartered if large, woody core removed if large
2 heads of garlic, halved crosswise
1 4″ piece ginger, scrubbed, sliced lengthwise into ⅛”-thick planks
3 large sprigs rosemary, divided, plus 1 Tbsp. rosemary leaves for serving
1 Tbsp. plus 1 tsp. kosher salt
3 cups extra-virgin olive oil
½ cup dried currants
¼ cup sugar
½ cup plus 1 Tbsp. apple cider vinegar
2 tsp. Aleppo-style pepper

Preheat oven to 300°. Combine parsnips, garlic, ginger, 2 rosemary sprigs, and 1 Tbsp. salt in a rectangular 3-qt. baking dish; turn garlic cut side down. Pour oil over.

Roast 35 minutes. Remove from oven; turn parsnips over. Return to oven and roast until a knife easily slides through flesh, 30–40 minutes. Let cool slightly.

Meanwhile, bring currants, sugar, ½ cup vinegar, remaining 1 tsp. salt, remaining rosemary sprig, and ¼ cup water to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally, until reduced by three-quarters. Transfer to a small bowl and stir in Aleppo-style pepper, 1 Tbsp. parsnip confit oil, and remaining 1 Tbsp. vinegar.

Remove parsnips from oil, letting excess drip back into baking dish, and place on a rimmed baking sheet. Pluck out garlic and set aside for serving. Strain oil through a fine-mesh sieve into an airtight container; discard aromatics. Cover and reserve oil for another use.

Heat a large skillet, preferably cast iron, over medium-high. Working in batches, arrange parsnips in skillet in a single layer and cook, turning occasionally, until golden brown and charred in spots, about 4 minutes per batch. (Alternatively, you can broil them, turning halfway through, 10–12 minutes.)

Transfer to a platter and spoon currant sauce over. Top with reserved garlic and rosemary leaves.

Do Ahead: Parsnips can be cooked in oil 1 week ahead. Let cool completely; cover and chill. Reheat in oil in a 300° oven before browning. Currants can be pickled 1 week ahead; cover and chill.

Appetizer Vegetarian · Do-ahead · Gluten Free · Holiday Food

Marinated Manchego

September 8, 2020September 7, 2022 Belinda

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack. They go just as well with the notes of bright citrus and sweet cooked garlic.

1 head of garlic, cloves separated and peeled (about 12 cloves)
1 small orange, quartered through stem end, thinly sliced crosswise, seeds removed
½ cup extra-virgin olive oil
3 sprigs rosemary
Kosher salt
1 lb. young Manchego cheese, cut or broken into ¾” pieces

Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasionally, until garlic starts to turn golden, 10–12 minutes. Remove from heat and add rosemary sprigs. Season with salt and let cool.

Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat cheese. Cover and chill at least 12 hours before serving.

Do Ahead: Cheese can be marinated 3 days ahead. Keep chilled.

Baking · Dessert · Do-ahead · Egg based · Holiday Food

Pumpkin, pecan bread pudding

September 8, 2020September 7, 2022 Belinda

Drizzle (or better yet, pour) the sweet bourbon sauce on this pumpkin pecan bread pudding for the ultimate Fall treat.

Serves 8

Cooking spray
3/4 cup pure pumpkin puree
2 large eggs
1 cup milk
1/2 cup heavy cream
1/2 cup packed dark brown sugar
4 tbsp unsalted butter, melted
1 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 tsp kosher salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
7 cup day-old brioche, cut into 1-inch cubes
1/2 cup pecan halves, roughly chopped

Bourbon Sauce
1 cup granulated sugar
1/2 cup heavy cream
1 tbsp bourbon

Preheat oven to 350°F with the rack in the middle position.
Grease an 8-by-8-inch baking dish.

Make the bread pudding: Whisk together the pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger and nutmeg in a bowl until smooth.
Fold in the bread and pecans. Let stand 30 minutes. Transfer to the prepared baking dish and bake until set, 30 to 35 minutes.

Make the bourbon sauce: Combine the sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until the sugar mixture is dark amber in color, 12 to 15 minutes.
Remove from the heat and carefully add the cream and bourbon, stirring until smooth and creamy.
Serve the pudding with the sauce alongside.

Baking · Breakfast · Dairy-free · Do-ahead · Gluten Free · Holiday Food

Easy Spiced Hot Fruit Bake or “Hot Alabama fruit”

September 8, 2020September 7, 2022 Belinda

A delicious and healthy Holiday breakfast bake for something a little different.
This gluten free spiced hot fruit bake also makes for a great topping for waffles, pancakes, oatmeal, or by simply by itself! A nutritious dish to add to your Thanksgiving, Christmas or New Year’s Brunch! Vegan friendly.
Another reason to love this is the smell as it’s baking… you know, the smell of spices, the smell of Christmas morning breakfast.

2 cup sliced apples
2 cups pear slices
1 1/2 cup fresh cranberries
1 cup pineapple chunks (save the juice)
1 tbsp lemon juice
1/3 cup coconut palm sugar (unrefined) or brown sugar
1 tbsp maple syrup, agave, or honey
1 tsp cinnamon (extra for topping)
1/4 tsp nutmeg
1/2 stick melted butter (4 to 5 tbsp melted vegan butter can be substituted)
Optional – An additional 2 teaspoons melted coconut oil or butter to coat walnuts
1/3 cup chopped raw walnuts or pecans
extra cinnamon for nuts or serving

Preheat oven to 300F.

In a large bowl, toss your fruit and add in 1-2 tsp lemon juice. Set aside.
In another glass bowl, combine your melted butter, spices, and honey or maple syrup.
Mix in a few tablespoons of your leftover pineapple juice as well.
Add this sugar/butter mixture to your fruit and coat evenly.
Pour fruit evenly in a 9×12 baking dish.
Pour the leftover sugar/butter/oil mixture on top.
Baking for 1 hr.

OPTIONAL – Toss your nuts in a tiny bit of melted coconut oil or butter and pinch of cinnamon. I usually just coat the nuts in the leftover butter/sugar from the fruit mix bowl. Then sprinkle the nuts to the top of dish and bake all together for 1 hr.
Sprinkle any additional cinnamon and spiced over hot fruit bake before serving, if desired.

NOTES
You can prep this dish the night before and baking the day of. There are a few ways.

Option 1: You can mix everything, place in casserole dish, place in fridge, then bake the next morning.
Option 2: The fruit is is more bright and crispy if you mix the fruit in lemon, place in a large dish, cover. Then mix the melted butter, sugar, spices in another bowl. Place that in fridge too. In the morning, reheat the butter/sugar mix and pour it over the fruit. Then bake.
Option 3: Bake everything the night before and then simply reheat for 20 minutes at 300F before serving.

Dessert · Do-ahead · Fruit · Holiday Food

Drunken Honeyed Figs with Lemon Mascarpone Whipped Cream

September 8, 2020September 7, 2022 Belinda

Recipe from FOOD 52
When I think about desserts, some that come to mind celebrate the luscious simplicity of fruit, ripe from the tree. And for a Thanksgiving dinner that celebrates the bounty of autumn, this one is a lighter dessert that can balance the heavier meal quite well.
Best of all, in the chaos of coordinating a lot of dishes, this dessert is super easy to make and the figs can be made ahead, leaving you with only the Mascarpone Whipped Cream to quickly make.
I used dried figs as they hold their shape so much better. You could use fresh figs but be sure to adjust your cooking time. The dried figs are macerated in brandy overnight to soften them and infuse them with a contrasting flavor. They are then simmered on the stovetop in a mixture of honey, anise seed and orange juice until the liquid reduces to a syrupy glaze.
Paired with the mascarpone whipped cream, you get a combination that feels luxurious and decadent without the heaviness. You can serve this by spooning or piping the whipped cream beside some arranged honeyed figs or you can arrange the figs in small tartlet shell and pipe the whipped cream in the middle.

**The most important thing to remember in this lovely recipe is to marinate the figs overnight

SERVES 8

16 dried figs
1 cup brandy, or enough to cover and macerate the figs
1/4 cup water
5 oz plus 2 Tablespoons honey (I used orange blossom honey)
1/4 tsp anise seed
4 strips of orange peel (removed with a potato peeler)
7 ounces orange juice
juice from 1/4 of small Meyer lemon
pinch salt
8 bought or made tart shells (optional)

Lemon Mascarpone Whipped Cream
2/3 cup heavy whipping cream
6 tbsp mascarpone cheese
2 tsp sugar
1/4 tsp vanilla extract
lemon zest from 1 large lemon
2 squeezes of lemon juice
pinch salt

Macerate the dried figs in the brandy, water and 2 Tablespoons of honey overnight. There should be enough liquid to cover the figs.

In a medium pot over medium-low heat, combine the rest of the honey with the orange juice, peel, anise seed, lemon juice and salt. Slice the figs in half and add to the honey mixture. Bring to a gentle simmer and cook until the mixture reduces to a glaze-like mixture. The figs should be very soft, but still holding their shape. Turn the figs carefully with a large metal spoon during the simmering process to completely cover them with the honey-orange juice. Let cool slightly in the pot.

Either arrange several figs on a plate, for example in the shape of a flower or place them in a tart shell, and drizzle a little of the honey-orange syrup over them. (I show pictures of both.) Either spoon or pipe the mascarpone whipped cream beside them on the plate or in the tart. Drizzle a little of the honey-orange syrup on top.

To make the mascarpone whipped cream, whip the whipping cream to a medium peak using a hand or standing mixer. Add the rest of the ingredients for the mascarpone whipped cream and continue to beat for about 20 – 30 seconds until it is the consistency of whipped cream and can be piped.

Do-ahead · Uncategorized

No-bake lime cheesecake

September 8, 2020September 7, 2022 Belinda

Recipe by Eric Kim from FOOD 52.
“This is my favorite cheesecake to make, because I enjoy that soft voluptuousness from the no-bake.
The acidity of the filling offsets its sweetness and highlights its perfect “just rightness”; meanwhile, the heavy cream softly finishes the sour lime and cream cheese.
Most of all, it’s important to know that you in no way need an electric mixer of any kind (though it certainly makes things easier). I’ve made the filling in a stand mixer, with an electric hand mixer, and by hand.
All methods work (especially if the cream cheese is at room temperature). Only thing is, if you’re doing it by hand, you may want to whip the cream first in a separate bowl before folding into the cream cheese mixture. The idea is that you’re creating volume by adding air, which thickens the cream.”

Crust
18 whole graham crackers, or 2 sleeves (about 279 grams)
8 tbsp (1 stick/113 grams) unsalted butter, melted
2 tbsp granulated sugar
Zest of 4 limes
1 pinch kosher salt
Filling
8 oz (227 grams) cream cheese, at room temperature
1/2 cup (100 grams) granulated sugar
1 tsp vanilla extract
1/4 cup (60 grams) lime juice
1 cup (227 grams) heavy cream, very cold

Make the crust: Process the graham crackers into the texture of dry sand. (If you don’t have a food processor, put the crackers in a resealable plastic bag and bash with a rolling pin or heavy-bottomed pan.)
Into this, stir the melted butter, sugar, lime zest, and salt until well combined, like wet sand. Tumble into a round 8-inch springform pan and, with a ramekin, wine glass, or anything with a flat base, press and pack the crumbs into the bottom and all the way up the sides. You should be left with what looks like a large, empty Cookie Shot. Fridge this until ready to fill.

Make the filling: In the bowl of a stand mixer fitted with a whisk attachment (or in a large mixing bowl using an electric mixer), cream together the cream cheese, sugar, vanilla, and lime juice until smooth and fluffy at medium speed, about 3 minutes. Slowly beat in the heavy cream and continue mixing until the batter increases in volume and thickens considerably. It should form relatively stiff peaks, if that means anything to you (or when you tilt the bowl, the batter shouldn’t move much). Pour this filling into the prepared graham cracker crust and smooth off the top.
Refrigerate for 2 hours at least, preferably overnight, before garnishing with optional lime slices and serving.

Do-ahead · Soup

Cream of Jalapeno soup

September 8, 2020September 7, 2022 Belinda

A lovely recipe from “A view from the Great Island”
Cream of Jalapeño Soup is a lovely combination of spicy peppers in a creamy, cheesy soup base. Fresh cilantro and lime add the perfect touch to this unique soup.

As written it’s spicy, but not overwhelmingly so. I used 4 fat jalapeño peppers in mine, but you can moderate the heat if you like by using less, and/or by leaving out the inner pith and seeds. In any event the cream and cheese moderate the heat a bit.

I find cornbread is the perfect sidekick for the soup. The slightly sweet bread offsets the spiciness of the soup, and makes a satisfying meal. Cornbread is one of the easiest quickbreads to make, but I have used a Marie Callander’s mix which is was pretty good.

Serves 6

1 Tbsp olive oil
3 Tbsp butter, divided
1/2 medium yellow onion, chopped
4 large jalapenos, sliced(Use less if you don’t what the heat)
large handful of fresh cilantro
1 tsp sea salt
1 tsp fresh cracked black pepper
15 ounce can chicken stock, divided
2 Tbsp all purpose flour
1/2 cup heavy cream
1 lime
1 cup shredded Monterey Jack or mild cheddar cheese

Heat the oil and one tablespoon of the butter in a stock pot and saute the onion until softened, but not browned, about 5 minutes.
Put the onions, jalapeno peppers (seeds and all, if you like the heat) cilantro, salt, pepper, and one cup of the stock into a high speed blender. Puree until smooth.

Melt the last 2 tablespoons of butter in the pot and add the flour to make a paste, or roux. Stir for a minute, but do not brown. Slowly add the rest of the stock and the cream, stirring or whisking constantly until the mixture is smooth and thick.

Add the pureed pepper mixture to the pot, and stir to combine. Bring up to a boil, then turn down the heat and gently simmer for 5 minutes.
Turn off the heat and stir in the cheese. Taste to adjust the seasonings. Add a squeeze of lime juice if you like.

Serve immediately in small bowls topped with fresh cilantro and cracked black pepper.

Accompaniments · Baking · Breakfast · Do-ahead · Holiday Food

Apple, cheddar and sage scones

September 8, 2020September 7, 2022 Belinda

Enjoy these cheesy scones for breakfast, with a warm bowl of soup, or in a Thanksgiving bread basket!
Recipe from blog, “The View from Great Island”

Makes 8 scones

2 1/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp light brown sugar (optional, this isn’t enough to make the scones taste noticeably sweet, but helps balance out the flavors. You can omit it if you’d like.)
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
1/2 cup milk, buttermilk, or half and half
1 cup finely chopped apple
1 cup shredded sharp cheddar cheese
1/4 cup finely chopped fresh sage leaves, plus a few small leaves for laminating the tops of the biscuits, if desired.
2 Tbsp milk or cream for brushing, optional

Preheat oven to 375F and line or butter a baking sheet.

Place the flour, baking powder, salt, and brown sugar in the bowl of a food processor and pulse a few times to combine.
Add the butter to the food processor, and continue to pulse until no large chunks of the butter remain and the mixture is coarse and crumbly.
Slowly add in the milk and pulse until the dough comes together into a ball.
Remove the dough from the food processor and place it into a mixing bowl with the chopped apple, shredded cheese, and sage. By hand, mix it all together until everything is well dispersed, but try not to over-mix it.

Place the dough onto a lightly floured surface and pat or gently roll it into a rectangle about 1 inch thick. Using a 2 1/2 inch scone cutter, cut about 8-9 scones and place them on your prepared baking sheet.
Brush the tops of the scones with milk or cream, and place a small sage leaf or two on top of each scone, brushing it with more milk so that they stay put.
Bake for about 20-25 minutes until golden brown.

Accompaniments · Dairy-free · Dessert · Do-ahead

Gin and tonic jello

September 7, 2020September 7, 2022 Belinda

Recipe from Nigella Lawson
This is so far from being the sort of jello you’d expect at a children’s party as can be imagined! The white currant decoration may be unavailable, but what matters is the drink-made-dessert itself!

Serves: 8

1¼ cups water (plus 3 tablespoons more)
1½ cups superfine sugar
zest and juice of 2 lemons
1⅔ cups tonic water (not diet)
1 cup gin
1 ounce sheet gelatin (platinum grade) Available on Amazon. Worth it
2 containers of white currants or raspberries
1 teaspoon confectioners’ sugar (if using raspberries)

You will need a 5 cup jello mould, lightly greased with almond or vegetable oil.

Put the 1¼ cups water and the sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug, then add the lemon juice, the tonic water and the gin; you should have reached the scant 5 cup mark; if not, add more tonic water, gin or lemon juice to taste.

Soak the sheet gelatin (platinum grade) in a dish of cold water for 5 minutes to soften. Meanwhile, warm 1 cup of the gin and tonic mixture in a saucepan until hot but not boiling. Take off the heat and let it cool a little, then squeeze out the sheet gelatin (platinum grade) and stir them into the warm gin and tonic mixture until dissolved. Then stir this into the remaining gin and tonic mixture in the measuring jug, making sure it is thoroughly dispersed.
Pour into the mould and, when cold, put in the fridge to set. This should take about 6 hours.

When you are ready to unmould, half-fill a sink with warm water and stand the jello mould in it for 30 seconds or so. Clamp a big flat plate over the jello and invert to unmould, shaking it as you do so.
If it doesn’t work, stand it in the warm water for another half-minute or so and try again. If you’ve used a dome mould, surround the jello with the white currants/raspberries or fill the hole with them if you’ve used a ring mould.
Raspberries are just as good, but dust these with confectioners’ sugar – it sounds poncey, but it makes the pale-jade glimmer of the jello and the otherwise-too-vibrant red of the fruit come together on the plate. The whitecurrants should be left to glimmer, opal-like, without interference.