Lavender Fig Compote

August 3rd, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Honey Lavender Fritters With Fig Compote

August 3rd, 2011 § 0 comments § permalink

Makes about 20 -25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 vanilla bean scraped, bean scrapings reserved
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons lavender flowers (fresh or dried)
Oil for frying
Lavender Powder *1 tablespoon dried lavender flowers crushed and mixed with ½ cup powdered sugar
Fig Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla seeds, sugar, baking powder and flour until combined. Mix in the lavender flowers and mix again until the batter is thick. Refrigerate the batter for one hour. Heat the oil in a large sauce pan or fry pan making sure that there is at least 2 inches of oil in the pan to a temperature of about 375 degrees. Once hot drop spoonfuls of the batter in the pan and fry until golden brown, making sure to flip for a total of about 3-4 minutes. Take out and drain on paper towels. Once slightly cool, sprinkle powered lavender sugar over the top. Serve with fig compote.

Fig Compote
Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Massaman Beef Curry

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound beef, sliced or cubed (about 1 inch-chunk or sirloin is best)
2 teaspoons grated ginger
1 can 14 ounces unsweetened coconut milk
2 tablespoons hoisin sauce of tamari
1 tablespoon canola oil or peanut oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped small
1 small shallot, chopped fine
2 cardamom pods, whole
1 cinnamon stick, whole
1 star of anise
2 tablespoons turbinado sugar
2 tablespoons massaman curry paste

Directions

In a large mixing bowl combine beef, ginger, hoisin sauce and coconut milk and stir. Let stand to marinate at least 30 minutes. In a large sauté pan heat oil to a medium high heat, add the garlic, yellow onions, shallot, cinnamon stick, star of anise and the cardamom and saut&eactue; until onions are just beginning to be translucent, about 4 minutes. Add the sugar and continue to saut&eacte; on high heat another 3-4 minutes or until it begins to caramelize. Strain the meat from the marinade and add to the sauté mixture, and cook milk from the marinade. Reduce heat to a simmer and cook for about 10 minutes or until the meat is tender. Serve over rice.

Dried Cherry Cola

May 23rd, 2011 § 0 comments § permalink

Makes 4 colas

Ingredients

2 tablespoons sucanat (raw unrefined sugar)
1 cinnamon stick
2 tablespoons dried cherries, chopped
½ cup water
Ice
Seltzer

Directions

In a small sauce pan combine sucanat, cinnamon stick, cherries and water and bring to a boil. Reduce to a low heat and let simmer for about 3 -4 minutes. Take off heat and discard cinnamon stick. Divide mixture up between the 4 glasses. Fill glasses with ice and then fill with seltzer. Stir well and enjoy!

Red Basil Cinnamon Lip Gloss (Brown Tint)

April 24th, 2011 § 0 comments § permalink

INGREDIENTS

1 tablespoon shea butter
1 tablespoon pumpkin seed oil
1 tablespoon beeswax
½ tablespoon Vitamin E oil
1 cinnamon stick
¼ cup fresh cinnamon basil

DIRECTIONS

Wrap basil with kitchen twine or in cheese cloth for easy removal. Heat up ingredients in small saucepan, and let simmer for 7 to 10 minutes, infusing ingredients. Discard basil, and fill it into jars. Let harden.

Ger-Nis Chai & Mango Bubble Teas

February 3rd, 2011 § 0 comments § permalink

Makes 1 drink

INGREDIENTS

¼ strong black tea
¼ cup cooked tapioca pearls
¼ fresh mango syrup or Chai syrup (recipes follow)
¼ cup coconut milk
Crushed ice

DIRECTIONS

Make black tea and allow to cool. Allow to cool in the refrigerator. In the meantime, bring a large pot of water to a boil on the stove. Add the tapioca pearls (make 2 cups for a batch to make 8-10 drinks). They will fall to the bottom of the pot. Allow to boil about 20 minutes. Take off heat and allow to rest covered for about 15 more minutes. Pearls should float when finished cooking. Place the pearls in a metal bowl and pour a little of either of the mango syrup or the chai syrup and mix, just enough that they don’t stick together. Place in the refrigerator and cool. To make the bubble tea, in a shaker filled with crushed ice, place ¼ cup syrup of your choice, 2 to 4 cups strong black tea, ¼ cup coconut milk and shake vigorously. Pour the mixture into a glass and add tapioca pearls and stir.

Fresh Mango Syrup

Makes 2 cups of syrup

INGREDIENTS

2 fresh ripe mangoes, peeled and chopped
¾ cups sugar
1 teaspoon fresh ginger, peeled and chopped
½ cup water

DIRECTIONS

In a medium sauce pan bring all ingredient to a boil and reduce heat and allow to simmer for about 10 minutes. Take off heat and cool. Blend in a blender until smooth.

Chai Syrup

Makes 2 cups of syrup

INGREDIENTS

1 cinnamon stick
1 tablespoon fresh ginger, chopped
1 star of anise
2 cardamom pods, shell removed
4-5 whole allspice
2 cloves
1 tablespoon black pepper corns
13 cup brown sugar

DIRECTIONS

With a mortar and pestle crush spices so they are just cracked. In a medium sauce pan bring all ingredients to a boil and reduce heat and allow to simmer for about 10 minutes. Take off heat and cool. Strain.

Beef Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch piece of galangal, peeled and chopped
2-inch piece of ginger, peeled and chopped
3-5 pounds of good beef bones, preferably leg and knuckle
1 pound beef chuck, cubed
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds London broil or flank steak sliced thin and cooked in the broth for about 1 minute.
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, beef bones and beef and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the bones. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the raw beef into the pot of boiling stock and cook for 1 minute. Remove and place atop the noodles, ladle broth over the noodles and beef and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Chicken Pho

February 3rd, 2011 § 0 comments § permalink

Serve 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch section of galangal, peeled and chopped
A 2-inch section of ginger, peeled and chopped
3-5 pounds of chicken pieces, wings and other bones
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 chicken breasts, poached in the broth and shredded with fingers and set aside
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers sliced thin, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, chicken bones and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the chicken. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the shredded chicken into the pot of boiling stock to reheat, for about 10 seconds only. Remove and place atop the noodles, ladle broth over the noodles and chicken and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Tofu Vegetable Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
3 cloves garlic
1 shallot, chopped large
A 1-inch piece of galangal, peeled and chopped
A 2-inch piece of ginger, peeled and chopped
2 small carrots, cut into large pieces
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
¼ cup dried shitakes
2 tablespoons salt
¼ cup tamari
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds of tofu, cut into bit sized squares, seasoned with tamari and fried
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, shallots, carrots, galangal, ginger, and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the dried shitakes, salt, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the fried tofu on top of the noodles and ladle broth over the noodles and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Curried Black-Eyed Peas

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

¼ cup canola oil
4 whole cloves
¼ teaspoon black peppercorns
6 green cardamom pods
1-inch piece cinnamon stick
3 whole dried red chiles
½ teaspoon cumin seeds
2 bay leaves
1½-inch piece fresh ginger, peeled and minced
1 large red onion, finely chopped
2 teaspoons salt, or to taste
2 garlic cloves, mashed in a mortar and pestle with 18 teaspoon cumin seeds
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon cayenne pepper
3 medium tomatoes, quartered and pureed in a food processor or blender
¼ cup plain yogurt
½ teaspoon garam masala
3 (15½-ounce) cans black-eyed peas, drained and rinsed
1 cup water

DIRECTIONS

Combine the oil with the cloves, peppercorns, cardamom, cinnamon, chiles, cumin seeds, and bay leaves in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.

Add the ginger, and cook 1 minute. Add the onion and salt, and cook, stirring, until the onion turns a uniform golden brown color, about 15 minutes. Keep a measuring cup of water by the stove. As the onion begins to stick to the bottom of the pan and burn, add water, about 1 teaspoon at a time, and scrape the pan with a wooden spoon to pull up the browned bits, keeping the onion and spices from burning. Do this as often as necessary (5 or 6 times) until the onion is well browned.

When the onion is cooked, add the garlic, and cook, stirring, 1 to 2 minutes. Add the coriander, ground cumin, and turmeric, and cook until the raw smell of the spices disappears, about 30 seconds. Add the cayenne, and then immediately the pureed tomato. Bring to a boil, reduce the heat, and simmer uncovered until a film of oil pools on the surface of the sauce, about 5 minutes.

Meanwhile, in a measuring cup or bowl, whisk or stir the yogurt until smooth. Stir about 2 tablespoons of the hot sauce in the yogurt to temper it. When the tomato sauce has cooked 5 minutes, stir in the tempered yogurt, the garam masala, black-eyed peas, and water. Turn the heat to medium, and heat until a bubble or two just breaks the surface, 5 to 7 minutes. (Do not allow yogurt in sauce to boil, or it will curdle.) Taste for salt, and serve hot.

© Recipe Property of Suvir Saran

Chai

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

2 cups milk
1 cup water
1½ tablespoons loose Darjeeling or Earl Grey tea
A 1½-inch piece cinnamon stick, brown in half
9 green cardamom pods, crushed slightly in a mortar and pestle to open
7 whole cloves
A 1½-inch piece fresh ginger, peeled and cut into chunks
6 black peppercorns
1 tablespoon sugar

DIRECTIONS

Combine the ingredients in a medium saucepan and bring to a boil. Remove from the heat, cover and let sleep 15 minutes. Then return to a boil, strain, and serve hot.

© Recipe Property of Suvir Saran

Garam Masala

January 14th, 2011 § 0 comments § permalink

Makes about ¾ cup

INGREDIENTS

1 tablespoon dried miniature rosebuds (optional)
A 1-inch piece cinnamon stick, broken into pieces
2 bay leaves
¼ cup cumin seeds
13 cup coriander seeds
1 tablespoon green cardamom pods
1 tablespoon whole black peppercorns
2 tablespoon whole cloves
1 dried red chile
¼ teaspoon freshly grated nutmeg
18 teaspoon ground mace

DIRECTIONS

If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2½ to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

© Recipe Property of Suvir Saran

Lahori Chicken Curry with Whole Spices & Potatoes

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

A 4-pound chicken, cut into 8 to 10 pieces and skinned
3 medium red boiling potatoes, peeled and quartered
¾ teaspoon turmeric
½ teaspoon cayenne pepper
Salt
1½ medium onions, roughly diced
5 garlic cloves
A 2-inch piece fresh ginger, peeled and cut in half crosswise
3 tablespoons canola oil
A 1-inch piece cinnamon stick
12 green cardamom pods
9 whole cloves
10 black peppercorns
3 whole dried red chiles
1 teaspoon coriander seeds
½ teaspoon cumin seeds
1 fresh hot green chile, cut in half
2 large tomatoes, chopped
2 tablespoons tomato paste
¼ cup plain yogurt, whisked until smooth
1 cup water
½ cup chopped fresh cilantro
Juice of 1 lemon

DIRECTIONS

Combine the chicken, potatoes, ½ teaspoon of the turmeric, ¼ teaspoon of the cayenne, and ¼ teaspoon salt in a bowl and stir to coat the chicken and potato with the spices. Let stand while you make the sauce.

Finely mince the onions, garlic, and ginger in a food processor and set aside.

Combine 2 tablespoons of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture, the green chile, and 1 teaspoon salt and cook, stirring, until the vegetables brown around the edges, 10 to 15 minutes.

Remove the cinnamon and green chile, and stir in the remaining ¼ teaspoon turmeric and ¼ teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring, 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. Add the chicken and potatoes and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes, to evaporate some of the moisture.

Add the pureed tomato, mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken. Stir in the cilantro and lemon juice. Taste for salt and serve hot.

© Recipe Property of Suvir Saran

Rice Pilaf with “Standing Spices”

January 14th, 2011 § 0 comments § permalink

Serves 6 to 8

INGREDIENTS

2 cups basmati rice
4½ cups cold water
2 medium red onions
¼ cup canola oil, plus about 1 cup for deep-frying
1 teaspoon cumin seeds
8 green cardamom pods
A 2½-to-3-inch piece cinnamon stick, broken in half
¼ teaspoon whole cloves
¼ teaspoon black peppercorns
¼ teaspoon coriander seeds
3 bay leaves
3 whole dried red chiles
2 garlic cloves, minced
1 teaspoon salt

DIRECTIONS

Combine the rice and water in a bowl and soak for 20 minutes. Drain the rice and reserve the water separately.

Mince 1 onion and reserve.

For the fried-onion garnish, thinly slice the second onion. Heat the 1 cup oil in a small (about 6-inch) heavy bottomed saucepan over medium heat to 360°F. The oil should come about ½ inch up the side of the pan. If necessary, add more oil. (To gauge the temperature of the oil without using a thermometer, drop a piece of bread about 1-inch square into the hot oil over medium heat, turning often, when the oil reaches 360°F, the bread should begin to brown almost immediately and turn golden brown all over – like a crouton – in about 30 seconds.) Add the sliced onion and deep-fry, stirring often, until the onion turns dark brown, 15 to 20 minutes. Drain on paper towels and then let stand until cool and crisp. Set aside. Discard the oil.

Preheat the oven to 350°F.

Combine the ¼ cup oil, the cumin, the cardamom, cinnamon stick, cloves, peppercorns, coriander, bay leaves, and chiles in a large ovenproof casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes.

Add the reserved minced onion and cook, stirring, until wilted, about 5 minutes. If the caramelized sugars from the onion begin to collect on the bottom of the pan, add water, about a tablespoon at a time, and stir, scraping the bottom of the pan to pick up the browned bits.

Add the garlic, and cook, stirring, 30 seconds. Add the drained rice and cook, stirring, 1 minute. Add the reserved soaking water and salt, and bring to a boil, stirring occasionally to keep the rice from sticking to the bottom of the pan. Then turn the heat down and simmer vigorously, covered, until the water is entirely absorbed and the rice cooked through, about 10 minutes.

Put the casserole in the oven and bake 10 minutes. Then remove from the oven and let rest 5 minutes. Sprinkle with the fried onions and serve hot.

© Recipe Property of Suvir Saran

Winter Squash Potage with Spiced Créme Fraiche

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For soup

3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large or 2 medium Spanish onions, chopped (2 cups)
Sea salt or kosher salt
1 tablespoon minced fresh ginger
3 garlic cloves, peeled
1 quart vegetable stock, or water
½ cup apple cider or apple juice
Freshly ground black pepper

For bouquet garni

1 small handful celery leaves
3 to 4 fresh sage leaves
One 2-inch piece cinnamon stick
3 whole cloves

For spiced créme fraiche

&frac12 cup créme fraiche or sour cream
Freshly grated nutmeg
Freshly ground black pepper
Freshly ground cinnamon
Chopped fresh parsley, for garnish

DIRECTIONS

Preheat the oven to 400°F. Toss the squash with the oil, season lightly with salt, and spread on a rimmed baking sheet. Roast, turning several times, until the squash is tender and lightly caramelized, 25 to 30 minutes.

While the squash is roasting, in a heavy, 3 to 5 quart soup pot or Dutch oven over medium heat, melt the butter. Add the onions and ½ teaspoon of salt and cook, stirring, for a minute or two. Stir in the ginger and garlic, cover the pot, reduce the heat to medium-low, and cook gently for 15 minutes, stirring once or twice and lowering the heat if necessary to keep the vegetables from browning. Pour in the stock or water, and the apple cider or juice, and add the roasted squash.

To make the bouquet garni, bundle the ingredients in a square of cheesecloth and tie it closed with kitchen twine.

Add the bouquet garni to the soup. Raise the heat to bring the soup to a boil, then reduce the heat to as low as possible, cover, and cook for 20 minutes. Discard the bouquet garni and pass the soup through the fine holes of a food mill (or puree using an immersion blender or working in batches in a hand blender).

In a bowl, combine the créme fraiche with 5 or 6 gratings of nutmeg, several grinds of black pepper, and a pinch of salt.

Serve the soup in bowls with a dollop of the spiced créme fraiche, a dash of cinnamon, and a sprinkling of parsley.

Stop and Take Stock.

Making a simple vegetable soup? Take stock of the trimmings, and the other vegetables you have on hand and consider simmering them into a flavorful broth to enhance the flavor and nutrient-content of your soup. In a stockpot, combine 6 cups of any of the following: squash and ginger peels, mushroom stems, cabbage cores, parsley stems, chopped carrots, celery, onions, mushrooms, leeks, parsnips, fennel, and garlic (cut a whole heat in half crosswise, and leave the peels on). Add a couple bay leaves, and some fresh thyme, or sage, cover with water, bring to a simmer, skim off any foam that rises, then simmer gently, uncovered, for an hour. Strain and use right away or refrigerate for up to 2 days.

© Recipe Property of Peter Berley

Quince and Apple Tart with Half White Flour Crust

January 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For the crust

2 cups Cayuga Organics farmer ground half white flour
½ teaspoon sea or kosher salt
½ cup sugar
2 sticks unsalted butter, cut into small dice, and very well chilled
¼ cup ice water

DIRECTIONS

Combine flour, salt, and sugar in the bowl of a food processor. Pulse to combine.

Add butter, and blend 15 to 20 seconds.

Start the blender and immediately start pouring water in a slow, steady stream. Should take 10 to 15 more seconds. Stop motor. The dough should appear dry, but hold together when pinched. If it falls apart, add another couple of tablespoons of ice water.

Turn dough out on to a sheet of plastic wrap, form into a 1 inch thick square, wrap, and refrigerate 1 hour to hydrate.

For quine

3 ripe quince
2 cups apple cider
2 cups sugar
1 stick of cinnamon
2 allspice berries
2 slices of lemon
Pinch sea or kosher salt

DIRECTIONS

Peel quince, slice into 6ths, and then core. Place in a sauce pan with the remaining ingredients, and cover with water. Bring to a boil, drop to a simmer, and cook partially covered until the quince is very soft when pierced with a paring knife. Carefully remove the quince to a sheet tray and chill.

For the apple puree

2 Granny Smith or other tart apples
½ stick butter
½ cup sugar
Generous squeeze lemon juice
¼ teaspoon sea salt
2 tablespoons corn starch

DIRECTIONS

Add apples, butter, sugar, lemon, and salt to a small pot. Add water to barely come up to the tops of the apples. Bring to a boil, drop to a simmer, and cover with a parchment paper hat. Cook until the apples are very soft – about 30 minutes.

Dissolve corn starch in 2 tablespoons water, and then add to apples. Return to a boil, and then remove from heat, and transfer to the bowl of a blender. Puree well on high, scraping down the sides as necessary, and strain. Refrigerate.

To assemble tart

Cut dough in half, and roll out on a lightly floured surface to about 18” thick. Dust again with flour then transfer to a parchment lined sheet tray, and refrigerate at least 1 hour.

Once crust has chilled, place into a 12″ x 4″ rectangular tart mold sprayed with PAM. Work crust into corners, then trim, leaving ¼” of crust above edge of the tart mold. Refrigerate ½ hour to prevent it from shrinking. Preheat oven to 375°F.

Place a sheet of parchment over the tart shell, fill with baking beans, and blind bake in the oven on a sheet tray until golden brown – about 40 minutes.

Remove from the oven, carefully remove parchment, and pour off baking beans (save for another use). Spread ½ to ¾ cup apple puree evenly along the bottom of the tart shell.

Cut quince pieces on a hard bias into ¼ inch slices. Arrange on top of apple puree in an overlapping pattern.

Return to the sheet tray, and bake 30 to 40 minutes, or until the apple puree starts to bubble at the edges, and the crust is a darker golden brown on the edges.

Chill 1 hour, cut, and serve with caramel ice cream, and diced apples cooked in bourbon.

Recipe Property of Gabe McMackin

Jamaican Jerk Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Charles Joguet, Chinon “clos du Chene Vert” – Organic 2002, France.
This highly complex and extremely spicy wine does not overcomplicate the intricate flavors of the jerk glaze and spices, instead they forge an incredibly bold pair suited for bold palettes and the brave of heart, much like the dish itself! Retails for about $40.

INGREIDENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh sage leaves
1 tablespoon orange zest
2 tablespoon cracked black pepper
1 whole nutmeg, cracked and broken
1 cinnamon stick
2 cloves
1 star of anise

For the Glaze

1 cup fresh orange juice
1 cup light brown sugar
½ teaspoon cinnamon
1 pinch of freshly grated nutmeg
1 pinch of all spice
1 pinch of clove
½ habañero pepper, seeds removed and chopped superfine
¼ cup fresh thyme, chopped fine
¼ fresh chives, chopped fine

For the Spice Rub

3 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
2 tablespoons orange zest
1 teaspoon freshly grated nutmeg
1 pinch cinnamon

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a medium sauce pan, add all ingredients, and bring to a boil, simmer, and reduce for about 15 minutes until thick. Cool, and set aside.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone in this should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until the entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425° F, and let the ham get a bit crispy and caramelized.

Ginger Infused Mulled Wine

November 30th, 2010 § 0 comments § permalink

Makes 1½ liters of mulled wine

INGREDIENTS

2 bottles dark red wine (Syrah, Zinfandel or Cabernet Franc)
1 cup pear brandy
1 medium Valencia orange, sliced
1 inch piece of ginger, peeled and sliced thin
2 whole cloves
1 cinnamon stick
¼ cup brown sugar

PREPARATION

Place all ingredients in a large pot and simmer for about 20-30 minutes. Serve warm.

Spiced Apple Cider with Dark Rum

November 30th, 2010 § 0 comments § permalink

Makes one gallon

INGREDIENTS

1 gallon fresh apple cider
1 tart apple, sliced horizontally
1 cinnamon stick
1 star anise
1 teaspoon freshly ground nutmeg
2 whole cloves
1 tablespoon brown sugar
1-2 cups dark rum (can be omitted for non-alcoholic version)

PREPARATION

Place all ingredients in a large pot and simmer for about 15 minutes. Serve warm.

Apple Cider Gravy with Ginger Apple Bits

November 19th, 2010 § 1 comment § permalink

Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped fine
3 cloves garlic, chopped fine
1 cup tart apples, chopped fine
1½ tablespoons fresh ginger, chopped super fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh marjoram, chopped fine
½ tablespoon fresh sage, chopped fine
1 teaspoon nutmeg, freshly grated
1 cinnamon stick
2 fresh bay leaves
1 cup apple cider
½ cup chicken broth
2 tablespoons apple brandy or Lairds applejack (optional)
½ cup heavy whipping cream

PREPARATION

Preheat oven to 400ËšF.

In a medium sauté pan, heat butter and oil over medium high heat. Sauté shallots and garlic and cook, 5 minutes. Next, add apples and ginger, cook 3 minutes longer. Remove 2 tablespoons of the mixture and place on a lined baking sheet and place in the oven and cook until until crispy, 7 to 10 minutes. Once cooked, remove from oven and set aside.

Meanwhile, add the fresh herbs, nutmeg, cinnamon stick, bay leaf, apple cider, chicken broth and apple brandy to the rest of the sauté mixture, combine and cook, 30 minutes or until liquid is reduced by a quarter. Remove pan from heat and add heavy whipping cream and add cooked crispy apple bits.

Apple Ginger Cranberry Sauce

November 19th, 2010 § 1 comment § permalink

Makes 3 cups

This is an extrmely versatile cranberry sauce, pleasing the palettes of most everyone, while tasting delightful and fallish with a unique, subtle and spicy gingery twist! Also a delicous accompaniment to pork!

INGREDIENTS

3 cups fresh cranberries
2 medium tart apples, peeled and cored and chopped super fine
1 cup light brown sugar
1 teaspoon allspice
1 cinnamon stick
2 tablespoons fresh ginger root, peeled and chopped super fine
½ cup walnuts, toasted and chopped fine
1 cup apple cider

PREPARATION

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until smooth.

Pestinos Y Mermalada De Naranja (Fritters with Orange Marmelade)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Cuisines of Spain by Teresa Barrenchea

Makes 25 fritters and 2 cups of marmalade

INGREDIENTS

2 tablespoons salted butter
6 tablespoons sweet white dessert wine
13 cup fresh orange juice (2 to 3 oranges)
1 teaspoon grated orange zest
1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground nutmeg
Pinch of salt
2 cups all purpose flour, plus extra
¾ cup olive oil, plus extra for frying
Zest of 1 orange cut into long thin strips
1 teaspoon black sesame seeds
½ teaspoon anise seeds
Marmalade, recipe follows

PREPARATION

In a medium saucepan, melt the butter, take off heat add the wine, orange juice, zest, cinnamon, nutmeg and salt, stir well with a wooden spoon.
Heat a large pan with olive oil about an inch deep until just about smoking hot, 350°F-375°F.
Place the flour in a large mixing bowl and add the liquid mixture mix up quickly and vigorously until dough forms. On a lightly floured work surface knead dough briefly until soft and flexible. Shape into a ball and let rest for one hour.
On a lightly floured work surface roll the dough out very thin about ½-¼ inch rolling the dough to about the size of 20-inch square. Cut the dough into 4-inch squares, you will have 25 4-inch squares. Working from the corner of each square, roll up the square on the diagonal, creating a cylinder with a ½-inch hollow center, rub the corners together with a damp finger to get them to stick. Sprinkle with black sesame seeds and anise seeds before frying.
Working in batches, fry fritters turning as needed about 2-3 minutes until golden brown.

ORANGE MARMALADE

INGREDIENTS

2 oranges
1 tablespoon lemon zest
2 cups water
2 cups sugar
1 vanilla bean, split open
1 cinnamon stick
1 star anise
½ cup of honey
¼ cup heavy cream

PREPARATION

Slice the oranges (use a mandolin if needed) discard any seeds, cut the slices into little pieces and place a medium thick bottomed sauce pan, add the lemon zest, water and sugar and stir well, bring to a boil, add the vanilla bean, cinnamon stick and star anise, bring to a boil then reduce heat, reduce to low cook for about 1 hour on low or until all the fruit is broken apart. Discard the cinnamon stick, star anise and vanilla bean. Set aside to cool.
In a medium saucepan add 1 cup of the marmalade and ½ cup of honey, heat until just before boiling, take off heat add heavy cream and served drizzled over fritters.

Pestinos Y Mermalada De Naranja (Fritters with Orange Marmelade)

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