3-4 medium sweet potatoes (2 lb. total), preferably the same size and shape, peeled, halved crosswise, and quartered lengthwise
4 Tbs. unsalted butter; plus more for the pan
¼ cup maple syrup or honey
1/4 cup orange juice or apple cider
½ tsp ground ginger
1/4 tsp. cayenne
Salt and freshly ground black pepper
1. Heat the oven to 400°F. Lightly butter a large Pyrex or ceramic baking dish.
2. Arrange sweet potatoes in a single layer and sprinkle with salt and pepper; set aside.
3. In a small saucepan, melt the butter. Whisk in the maple syrup (or honey), orange juice, ginger and cayenne. Drizzle the mixture over the sweet potatoes and toss the pieces well to coat them thoroughly.
4. Roast until the potatoes are browned and tender and the juices are bubbly and thickened, 45 to 55 minutes. To ensure even roasting, stir and baste several times with the pan juices, doing so more frequently toward the end of roasting.
These delicious and nutritious muffins are from the King Arthur Whole Grain Baking Cookbook - http://bit.ly/8E06Dc. It’s a great resource, and one of the cookbooks that I actually use quite often. Even though they are loaded with ingredients like shredded carrots, grated apples, nuts, and coconut, the resulting muffin is tender, incredibly moist, and full of flavor. You can find more great recipes from King Arthur on their website - http://bit.ly/ZbfIr9
1/2 cup (2 1/2 ounces) raisins or currants 2 cups (8 1/2 ounces) King Arthur whole wheat flour, traditional or white whole wheat 1 cup (7 1/2 ounces) brown sugar 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 cups (7 ounces) carrots, peeled and grated 1 large tart apple, peeled, cored, and grated 1/2 cup (1 1/2 ounces) sweetened shredded coconut 1/2 cup (2 ounces) chopped walnuts 1/3 cup (1 1/2 ounces) sunflower seeds or wheat germ, optional 3 large eggs 2/3 cup (4 5/8 ounces) vegetable oil 2 teaspoons vanilla extract 1/4 cup (2 ounces) orange juice
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ, if using.
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).
Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.
This is one of my favorite winter casseroles based on a recipe from The Best Make-Ahead Recipe Cookbook- http://bit.ly/6BfSwv . You can make it in one large 9x13 pan or prepare two 8x8 square pans, and bake one and freeze one for another time. To freeze, wrap casserole in plastic wrap and then cover tightly with foil and freeze for up to 3 months. To serve, unwrap casserole and let sit at room temperature for 30 minutes, then cover with foil and bake for 30 minutes at 375F. Remove foil and continue to bake about 50-60 minutes longer, until cornbread is golden and filling is bubbly.
It helps to have everything prepped – onions chopped, beans drained, garlic minced, tomato cans opened. Once you begin, the recipe comes together quickly. Don’t start the cornbread until the filling is done and in the pan.
1 tablespoons vegetable oil
1 ½ pounds 90% lean ground beef
1 medium onion , minced
1 medium jalapeno chile , stemmed, seeded, and minced(for more heat, include the seeds when mincing)
2 tablespoons chili powder (I like Penzey's or Morton & Bassett Chili Powder)
1 tablespoon minced fresh oregano leaves or 1 teaspoon dried
8 ounces Cabot Monterey or Pepper Jack cheese, shredded
4 tsp. fresh lime juice (1-2 limes)
¼ cup minced fresh cilantro leaves
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Chop onion and jalapeno and set aside.Heat oil in a large pot or dutch oven over medium-high heat until just smoking.Add the ground beef and cook, breaking up large clumps, until just beginning to brown, about 4 minutes.
Stir in the onion, jalapeño, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the chili powder, cumin, tomato paste, cocoa powder, cinnamon, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes and their juices, scraping up any brown bits from pan. Off heat, stir in the black beans, corn, cheese, cilantro, and lime. Season with salt and pepper to taste, then set aside.
Transfer the mixture to a 13x9 baking dish. (or two square pans)
Make the corn bread topping:
1 ½ cups flour
1 cup yellow cornmeal
6 Tablespoons sugar
2 tsp baking powder
¾ tsp. salt
¼ tsp. baking soda
1 cup buttermilk (or use Saco powdered buttermilk)
1 stick unsalted butter, melted and cooled
1.Whisk dry ingredients in large bowl.
2.In a separate bowl, whisk the buttermilk, butter, and eggs. Stir into the flour mixture and mix by hand until uniform.
3.Spread the cornbread mixture evenly over the filling, pushing it to the edge of the baking dish.
4.Bake at 375 for 45 minutes.
5.Do ahead alternative: After you spread the cornbread batter over filling - wrap dish tightly with plastic wrap and refrigerate for up to 2 days. Bake for 50-60 minutes if refrigerated.
These little doughnuts are best eaten on the same day, in fact, they are best when still warm. You don’t need any special fryer equipment, a simple 4 quart saucepan will work, and they’re so easy to make. I like to use a mini ice cream scoop for form the doughnuts (http://bit.ly/4MrKJc) but you can also use two spoons. Any oranges will work, but I used Clementines in this recipe because I always have so many on hand around the holidays. A good candy/oil thermometer is key to maintaining oil temperature Cooks Country recommends the Maverick Heavy Duty Deep Fry/Candy Thermometer (http://bit.ly/7cZDgl)
Makes 24 to 30 doughnut holes
1/2 cup sugar
1 teaspoon grated orange zest
2 quarts vegetable oil (more or less as needed)
2 cups all-purpose flour
2 teaspoons baking powder
¼ tsp. freshly ground nutmeg
1/4 teaspoon table salt
2 large eggs
1/2 cup sugar
1 tablespoon grated orange zest
1/2 cup orange juice
2 tablespoons unsalted butter, melted
1.For the coating: Pulse sugar and zest in food processor until blended, about 5 pulses. Transfer to medium bowl. (If making by hand, toss zest and sugar in medium bowl using fork until evenly blended.)
2.For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350 degrees. Whisk flour, baking powder, nutmeg, and salt together in medium bowl. Whisk eggs, sugar, and orange zest in large bowl. Whisk in orange juice, then butter, until well combined. Stir in flour mixture until evenly moistened.
3.Using mini scoop or two dinner teaspoons, carefully drop heaping spoonfuls of batter into hot oil. (You should be able to fit about 6 spoonfuls in pan at one time. Do not overcrowd.) Fry, maintaining temperature between 325 and 350 degrees, until doughnuts are crisp and deeply browned on all sides, 3 to 6 minutes. Using slotted spoon, transfer doughnuts to plate lined with paper towels. Drain for 5 minutes. Add doughnuts to bowl with orange sugar and toss until well coated. Place on serving plate and repeat with remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm.
I love deviled eggs and there are so many delicious variations. I'm making these for Christmas dinner hors d'oeuvres and using some of the Smoked Sockeye Salmon that I brought back from a recent trip to Alaska.
4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
2 Tablespoons thinly sliced fresh chives
1/4 cup mayonnaise
2 Tbs. minced red onion
1 ½ Tbs. capers, rinsed and finely chopped
1 Tbs. fresh lemon juice
1/2 tsp. packed finely grated lemon zest
3/4 teaspoon grainy mustard
1.Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.
2.Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to a medium bowl. Arrange whites on serving platter, discarding two worst-looking halves. Crumble the yolks and add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper (salt to taste) and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.
Every part of the Clementine -- peel, pith, and flesh -- plays a role in this moist almond cake. Each slice has a sophisticated slightly bittersweet marmalade-like flavor, since boiling the Clementines beforehand mellows any bitterness from the skin and pith. This cake is great with afternoon tea, or served for dessert with whipped cream and a dollop of marmalade.
Unsalted butter, room temperature, for pan
1/2 cup all-purpose flour, plus more for pan
2 cups finely ground toasted almonds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
1 cups sugar
1.Place whole unpeeled clementines in a large saucepan or stockpot, and cover with cold water. Bring to a boil over high heat. Reduce heat, and simmer gently, 2 hours. Drain; set oranges aside to cool.
2.Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9-inch springform pan with vegetable oil spray, and line the bottom of the pan with parchment paper; set aside.
3.Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 7 minutes (do not overtoast); let cool completely. Process the almonds in a food processor until very finely ground with a texture that resembles flour, about 10-15 seconds; transfer nut mixture to a medium sized bowl and add stir in flour, baking powder, and salt; set aside.
4.Halve cooked oranges, and place halves in a food processor, and pulse until pureed. This should yield about 1 ½ to 2 cups; set aside.
5.In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with sugar on medium speed until light and fluffy, 2-3 minutes. Stir in orange puree until just combined. Stir in flour mixture; pour into prepared pan.
6.Bake until cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Transfer pan to a wire rack. After 15 minutes, run a small spatula or paring knife around edge to loosen cake; let cool completely.
The trick to great rugelach is making a flaky buttery rich pastry dough. If the dough gathers into a cohesive mass around the blade in the food processor work bowl, you have over-processed it. Make sure to stop processing at the point where the mixture is separate and pebbly. If at any point during the cutting and rolling of the crescents the sheet of dough softens and becomes impossible to roll, slide it onto a baking pan and freeze it until it is firm enough to handle. Once the crescents are baking in the oven, start checking them for doneness at eighteen or nineteen minutes, especially those on the top-level rack. Feel free to substitute an equal quantity of chopped pitted prunes, chopped dried apricots, dried cherries, or dried cranberries for the currants in the filling.
Cream Cheese and Sour Cream Dough
2 ¼ cups unbleached all-purpose flour
1 ½ tablespoons granulated sugar
¼ teaspoon table salt
½ pound unsalted butter (2 sticks), chilled and cut into 1/4-inch pieces
8 ounces cream cheese, chilled and cut into 1/2-inch chunks
2 tablespoons sour cream
1 cup granulated sugar
1 tablespoon ground cinnamon
¾ cup mini semisweet chocolate chips, roughly chopped
¾ cup currants
1 tsp. grated orange zest
1 cup toasted walnuts, chopped fine
2/3 cup apricot or raspberry preserves, optional (processed briefly in food processor to break up large chunks)
Egg Yolk -and- Milk Glaze
2 large egg yolks
2 tablespoons milk
3 tablespoons Demerara sugar, or granulated sugar
1.For the dough: Pulse flour, sugar, and salt to combine in food processor fitted with steel blade. Add butter and cream cheese pieces and sour cream; pulse until dough comes together in small, uneven pebbles the size of cottage cheese curds, about sixteen 1-second pulses. Turn mixture onto work surface, press into 9-inch-by-6-inch log, divide log into four equal portions, and press each into 4 1/2-by-3/4-inch disk. Place each disk between two sheets plastic wrap; roll out to form 8 1/2-inch circle. Stack dough circles on plate; freeze 30 minutes (or up to 1 month if stored in zipper-lock freezer bag).
2.Meanwhile, mix sugar and cinnamon in small bowl; mix currants, mini chips, and orange zest in another small bowl and set aside with other filling ingredients.
3.Working with one dough round, remove from freezer and spread with 2 tablespoons of preserves (if using), 1/4 cup mini chips/currant mixture, 2 tablespoons cinnamon sugar, and 1/2 cup walnuts, in that order, over dough; pat down gently with fingers. Cut dough round into eight wedges. Roll each wedge into crescent shape and place at 2-inch intervals on parchment paper-lined heavy rimmed baking pans. Freeze crescents at least 15 minutes. (Frozen crescents, if well-wrapped, can be frozen in a zipper-lock bag up to 6 weeks.) Repeat with remaining dough rounds.
4.Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Whisk egg yolks and milk in small bowl until smooth. Brush top and sides of frozen crescents with egg-milk mixture and sprinkle with Demerara sugar. Bake crescents, turning baking pans from front to back and top to bottom halfway through baking time, until pale gold and slightly puffy, 21 to 23 minutes. Immediately sprinkle each cookie with scant teaspoon of remaining cinnamon sugar; carefully transfer hot, fragile cookies to cooling rack using thin-bladed spatula. (Can be stored in an airtight container up to 4 days.)
Festive Arugula Salad with Clementines, Feta, and Sugared Pistachios
This is a great salad to serve around the holidays when Clementines (Cuties) are in peak season. The green arugula and pistachios, red cranberries, orange cuties, and the white feta make for a festive presentation. The sugared pistachios can be made ahead and stored in an airtight container at room temperature.
4-5 clementines (or cuties), peeled, separated into segments, segments halved
3 ounces feta cheese, crumbled (3/4 cup)
1.FOR THE SUGARED PISTACHIOS: Adjust oven rack to middle position and heat oven to 325 degrees. Toss pistachios with egg white in small bowl. Using slotted spoon, transfer nuts to 8-inch-square baking pan lined with parchment paper; discard excess egg white. Add sugar and stir until nuts are completely coated. Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes. Transfer nuts to plate in single layer to cool.
2.FOR THE SALAD: Whisk marmalade, lemon juice, oil, shallot, mint, orange peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper in large bowl. Add arugula and oranges; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of feta and sugared pistachios. Serve immediately.