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Recipes
Daffodil Cake
By lorik
Like the flower it's named for, this orange-kissed angel food cake is scented and sweet, with golden yellow and pal...
- 1 recipe angel food cake (see related recipe or use your own)
- 6 egg yolks, lightly beaten
- 1/2 teaspoon orange extract
- 2 tablespoons cream cheese, room temperature
- 1/4 cup orange juice concentrate, thawed
- 1 1/2 cups Confectioners' sugar
- Sugared orange slice (optional)
Braised Oxtail French Dip Sandwich
By lorik
1. Prepare the braised oxtails: Preheat the oven to 300º
- For the Braised Oxtail:
- 2 tablespoons vegetable oil
- 2 1/2 pounds (10 each) oxtail
- Kosher salt and freshly ground black pepper, to taste
- 6 celery stalks, cut into 2-inch pieces
- 4 carrots, cut into 1-inch pieces
- 2 red onions, quartered
- 2 garlic heads, halved crosswise
- 2 cups red wine
- 4 cups chicken stock
- 15 thyme sprigs
- 4 rosemary sprigs
- For the Red Onion Gastrique:
- 1 tablespoon vegetable oil
- 1 red onion, medium dice
- 4 garlic cloves, thinly sliced
- 1 cup granulated sugar
- 1 cup red wine vinegar
- For the Caramelized Onions and Mushrooms:
- 2 tablespoons vegetable oil
- 8 ounces cremini mushrooms, thinly sliced
- 1 yellow onion, thinly sliced
- 1 tablespoon butter
- Kosher salt and freshly ground pepper, to taste
- For the French Dip:
- 4 hoagie rolls, halved lengthwise and toasted
- 8 slices Havarti cheese
Laquered Short Ribs with Spicy Ginger Sauce
By lorik
The size of the short ribs will determine how long they need to cook
- For the short ribs:
- 3 lb beef short ribs, trimmed and seasoned with salt and pepper
- 1 Tbsp vegetable oil
- For the spicy ginger sauce:
- 1/2 cup chopped scallions
- 1/4 cup minced fresh ginger
- 1/4 cup packed brown sugar
- 1/4 cup rice vinegar
- 1/4 cup Sriracha sauce
- 1/4 cup molasses
- 1/4 cup hoisin sauce
- 1/4 cup fresh lime juice
- 1 tsp fennel seed
- 1/4 tsp red pepper flakes
Goat Cheese, Cranberry, and Walnut Canapes
By lorik
These slightly sweet and savory canapés will make the perfect bites to nosh on at your next dinner party or gather...
- 24 walnut halves, about 3/4 cup
- 4 teaspoons olive oil
- 1/8 teaspoon ground cinnamon
- coarse salt and freshly ground pepper to taste
- 24 thin slices whole-wheat baguette, from 1/2 baguette
- 1 (8-ounce) package fresh goat cheese
- 1/2 cup dried cranberries
- 1 teaspoon chopped fresh thyme, plus leaves for garnish
Two Serving Banana Cake with Chocolate Peanut Butter Frosting
By lorik
Preheat the oven to 375° F and line a 9- by 5-inch bread loaf pan with parchment paper
- For the cake:
- Makes 2 generous servings
- 1 large ripe banana
- 6 tablespoons granulated sugar
- 1 large egg
- 2 tablespoons neutral oil (or coconut oil)
- 3/4 teaspoon vanilla extract
- 1/4 cup sour cream
- 3/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- For the frosting:
- 1 1/2 tablespoons unsalted butter, at room temperature
- 2 tablespoons peanut butter
- 1 1/2 tablespoons dark cocoa powder
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- A few splashes of milk, as needed
Boneless Rib Roast with Yorkshire Pudding
By lorik
At the butcher counter, ask for a roast with an untrimmed fat cap, ideally 1/2 inch thick, in order to get enough t...
- Roast and Pudding:
- 1 (5- to 5 1/2-pound) first-cut boneless beef rib roast with 1/2-inch fat cap
- Kosher salt and pepper
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 4 cups milk
- 4 large eggs
- 1 tablespoon vegetable oil, plus extra as needed
- Jus:
- 1 onion, chopped fine
- 1 teaspoon cornstarch
- 2 1/2 cups beef broth
- 1 sprig fresh thyme
- Horseradish Sauce:
- Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.
- 1/2 cup sour cream
- 1/2 cup prepared horseradish
- 1 1/2 teaspoons Kosher salt
- 1/8 teaspoon pepper
Grilled Rib Eye and Prawns
By lorik
Recipe adapted from Angie Mar, The Beatrice Inn, New York City
- For Garlic Confit and Potatoes:
- 8 garlic cloves, skin on and cloves pulled apart
- 1/2 cup, plus 3 tablespoons, olive oil, divided
- 1 pound fingerling potatoes
- Kosher salt, to taste
- 2 tablespoons unsalted butter
- 1/2 cup pitted dark red cherries
- 12 thyme sprigs
- 2 teaspoons fresh lemon juice (1/2 lemon)
- For Vanilla Butter:
- 1/4 cup unsalted butter, at room temperature
- 1/2 vanilla bean, split lengthwise, seeds scraped and reserved
- For the Ribeye:
- 2 teaspoons olive oil
- One 3-pound bone-in rib eye steak, at room temperature for 1 hour
- 2 teaspoons kosher salt
- For the Prawns:
- 2 tablespoons olive oil
- 2 large tiger prawns, heads and shells on (1 pound)
- Kosher salt, to taste
- To Serve:
- 1/2 cup Italian parsley
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon olive oil
- Kosher salt, to finish
Spiced Lamb Meatballs With Yogurt and Herbs
By lorik
In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and c...
- 1 1/2 pounds ground lamb, not too lean (from a cut like shoulder or breast, not leg)
- 1/2 cup breadcrumbs
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup finely diced red onion
- 1 teaspoon toasted ground cumin
- 1 teaspoon toasted ground coriander
- 1/4 teaspoon cinnamon
- Pinch of cayenne
- 3 eggs
- Extra-virgin olive oil
- 1 cup chicken broth
- 1 cup plain, very tart yogurt (if using Greek-style yogurt, thin it with milk and lemon juice)
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 2 ounces crumbled feta cheese
- 1/2 teaspoon sumac
- Crushed red-pepper flakes, to taste
- Turmeric, for garnish (optional)
- 3 tablespoons chopped mint
- 2 tablespoons chopped dill
- Cilantro sprigs
Stuffed French Toast
By lorik
We like large loaves of sandwich bread for this recipe, with slices about 5 inches by 4 inches
- 6 ounces cream cheese, softened
- 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 8 slices good-quality sandwich bread
- 1 large egg
- 1 cup cold water
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- Maple syrup for serving
Sausage and Apple Pie
By lorik
Makes: one 9-inch deep-dish pie
- Cheddar Cheese Pie Dough:
- Sausage and Apple Pie
- 1 recipe Cheddar Cheese Crust (below)
- 1 pound (454 grams) ground pork sausage, cooked and drained
- 2 to 3 tart apples (such as Granny Smiths) cored and sliced or roughly chopped
- 2 to 3 sweet apples, cored and sliced or roughly chopped
- 1/4 teaspoon (a pinch) salt
- 1 cup (248 grams) apple juice or cider
- 1/3 cup (73 grams) brown sugar, packed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fresh diced rosemary
- 1/4 allspice
- 1 egg
- 2 1/2 cups (363 grams) all-purpose flour, unbleached (use dip and sweep method), plus additional for rolling out dough
- 1/2 teaspoon (3 grams) salt
- 1/4 pound (115 grams) Kerrygold Dubliner Cheese or other sharp cheddar cheese, grated and chopped fine with a knife (about 1 cup grated)
- 8 tablespoons (112 grams) salted or unsalted butter, cut into tablespoon-size pieces
- 6 to 8 tablespoons (88 to 118 grams) ice water