CRANBERRY ORANGE PECAN BREAD

CRANBERRY ORANGE PECAN BREAD

• Quick Glance
• 15 M
• 1 H, 30 M
• Makes 2 loaves

INGREDIENTS

• 
  3 1/2 cups (17 1/2 ounces) all-purpose flour, plus more for the pans
• 
  1 1/2 teaspoon salt
• 
  3/4 teaspoon baking soda
• 
  1 1/4 cups (10 fluid ounces) buttermilk (either low-fat or full-fat)
• 
  Zest and juice from 1 large orange (about 1 1/2 tablespoons finely grated zest plus 1/4 cup juice)
• 
  1/2 teaspoon vanilla extract
• 
  2 1/4 cups (15 3/4 ounces) granulated sugar
• 
  3/4 cup (6 fluid ounces) mild vegetable or olive oil, plus more for the pans
• 
  3 large eggs, lightly beaten
• 
  1 3/4 cups cranberries, fresh or frozen (do not thaw if using frozen cranberries)
• 
  1/2 cup (1 3/4 ounces) pecans, lightly toasted and coarsely chopped

DIRECTIONS

• 
  1. Preheat the oven to 350°F (175°C). Lightly oil and flour two 9-by-5-inch loaf pans.
• 
  2. In a large bowl, whisk together the flour, salt, and baking soda.
• 
  3. In a smaller bowl, whisk together the buttermilk, orange zest and juice, and vanilla.
• 
  4. Using a stand mixer fit with the paddle attachment, beat the sugar and oil on medium-high speed until thoroughly combined and somewhat sandy. Reduce the speed to low and slowly add the eggs. Increase the speed to medium and continue to mix for 2 minutes. Reduce the speed to low again and add 1/3 of the flour mixture, mixing just until incorporated. Increase the speed to medium and mix for 1 minute. Add half the buttermilk mixture and mix briefly to incorporate. Repeat with the remaining buttermilk mixture and the remaining dry ingredients, beginning and ending with the flour mixture, scraping the sides of the bowl as necessary and stirring only as long as is required to completely combine the ingredients.
• 
  5. Coarsely chop the cranberries in your food processor. (See *How To Bake With Cranberries above.) Gently stir the cranberries and pecans into the batter, being careful not to overmix. Divide the batter evenly between the prepared pans so that each is slightly more than half full.
• 
  6. Bake the cranberry orange pecan bread, rotating the pans every 20 minutes or so, until the loaves are golden brown with cracked tops and a skewer inserted in the center comes out clean. You want to start checking the bread at 45 minutes, although it could take as long as 75 minutes. Let cool in the pans for at least 10 minutes and then turn the loaves onto a wire rack to cool completely.

HOW TO MAKE CRANBERRY ORANGE PECAN MUFFINS OR MINI LOAVES

• If you prefer to make muffins or mini loaves of cranberry orange pecan bread to gift, simply divvy the batter among 12- to 18-cup muffin tins or 6 mini-loaf pans and start checking for doneness after 15 minutes for muffins, 25 minutes for mini loaves.

PORK RIB JAMBALAYA

Pork Rib Jambalaya

This Country Style Jambalaya (as opposed to citified versions) does not contain tomato and is righteously good. Include a half pound of mushrooms if you like, put them in with the green onions and parsley, no need to cook ‘em to death.

1 package country style pork ribs cut in two inch pieces (about 3 pounds) or the equivalent in boneless pork, cubed
1 quart water or beef broth 
2 medium onions chopped 
6 cloves of garlic minced 
1 large bell pepper chopped 
1 cup each onion tops and parsley chopped 
2 stalks celery chopped 
a splash of Worcestershire sauce 
3 cups long-grain rice 
5 tbsp oil 

Season meat with salt and pepper. In heavy saucepan or black pot, brown meat in oil.
Add onions, garlic, and saute until onions are caramelized, then add the . bell pepper, celery and last, garlic, saute vegetables till tender. One-half cup of shredded cabbage could be added to the vegetables as an option. Add water, and a splash of Worcestershire, and bring to a hard boil. Reduce heat and simmer until meat is very tender, approximately one hour. Remove excess oil. Have enough broth to cook the rice in, if not enough add a little more water.
Add the washed rice, parsley and onion tops (green onions), mix together. Cover and cook until rice is done...about 20 to 30 minutes.

CAJUN TASSO

Cajun Tasso

• Ingredients
  
• 2 lb thinly sliced scrap pork pieces, trimmed of excess fat
  
• 1 1/2 tbsp kosher salt
  
• 1 tsp cayenne pepper
  
• 2 tbsp paprika
  
• 1 tbsp garlic powder
  
• 1 tbsp coarse ground black pepper
  
• 1/2 tsp ground cinnamon
  
• 1 1/2 tsp white pepper
  
• 1 1/2 tsp brown sugar
  
• Mix the seasoning together well. Rub the seasoning into pork pieces. Cover and refrigerate overnight.
  
  Soak an hour's worth of pecan shells in water in the morning. (about 2 handfuls)
  
    Smoke the tasso with charcoal and pecan shells a total of about 2 hours. There is no way to check the internal temperature of the pork since it is so thin, but it will be done when the texture is close to jerky. When completely cool, portion and store the Tasso in vacuum sealed packages and freeze.

• Only apply about 1 hour of pecan shell smoke to the tasso. Let the charcoal finish cooking it.

AMISH CHICKEN

Amish Chicken

INGREDIENTS
6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1⁄2 cups heavy whipping cream
1 1⁄2 cups water

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.
Mix the cream and water and pour over the chicken.
Bake at 350* for 1 1/2 hours or until the skin is golden brown.

BISCUITS MONT ST MICHEL Sugar Cookies

Pour des beaux biscuits  Mont St Michel il vous faut :

INGREDIENTS

• 300 g de farine
• 2 œufs
• 1 jaune d’œuf pour dorer
• 160 g de sucre semoule
• 170 g de beurre demi sel
• Une pincée de sel
• Le zeste d’un citron

Préparation des biscuits Mont St Michel

Dans un saladier versez la farine et y creuser un puits. Ajoutez le sucre et les œufs puis mélangez le tout.

Ajoutez le beurre pommade coupé en morceaux, le sel, le zeste de citron et pétrissez jusqu’à obtention d’une pâte homogène.

Etalez ensuite la pâte entre deux feuilles de papier sulfurisé sur une épaisseur de 3 mm.

A l’aide d’un emporte-pièce ou d’un verre formez des cercles et les déposer sur une plaque recouverte de papier sulfurisé.

Badigeonnez les biscuits Mont St Michel de jaune d’œuf et décorez à l’aide d’une fourchette.

Saupoudrez ensuite chaque biscuit de sucre glace puis enfournez dans un four préchauffé à 160° pendant 40 minutes. Respectez bien le temps de cuisson c’est ce qui apportera le croquant de ces biscuits au beurre salé.

Bonne dégustation!

RITZ CARLTON LEMON POUND CAKE

RITZ CARLTON LEMON POUND CAKE

The Famous Ritz Carlton Hotel 1920's Tea Room Lemon Pound Cake

Servings: 12 servings

This pound cake is the kind of recipe that keeps getting handed down. It's that GOOD and perfectly classic. Serve plain, or with some fresh berries on top.

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

3 cups sugar

1 cup unsalted butter, room temperature

1/2 cup shortening, room temperature

5 large eggs

1 cup whole milk

6 tablespoons lemon juice

1 lemon, zested

Directions

Preheat oven to 350°F. Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl. Set aside. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

BLACK TRUFFLE CHOCOLATE PECAN COOKIES

Ingredients

• 1 pound bittersweet chocolate, chopped
• 11 tablespoons unsalted butter (1 stick, plus 3 tablespoons; see note)
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• Pinch salt
• 4 eggs
• 1-1/2 cups granulated sugar
• 1-1/2 tablespoons instant espresso powder
• 1-1/2 tablespoons vanilla extract
• 1-1/4 cups coarsely chopped pecans
• 1 12-ounce package semisweet chocolate chips (2 cups)

Instructions

Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper.

Place the chocolate and butter in the top of a double boiler over simmering water until melted, stirring occasionally; set aside.

In a small bowl, sift together the flour, baking powder and salt; set aside.

In the bowl of a stand mixer using the paddle attachment (or a large mixing bowl using a wooden spoon), beat the eggs, sugar, espresso powder, and vanilla until well-combined. Pour in the chocolate mixture and mix well. Gently fold in the flour mixture, pecans and chocolate chips.

Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared baking sheet. Bake 12 to 15 minutes or until cookies no longer look wet in the middle. Remove to wire racks to cool.

CHRISTMAS PUDDING

CHRISTMAS PUDDING 

Plum Pudding

(Serves 10)

180g softened butter

150g brown sugar

2 Tbsp ground cloves 

2 Tbsp ground nutmeg

2 Tbsp ground cinnamon

 a dash of almond essence

5 x 60g eggs

100g plain flour sifted

1 1 2 plain white bread crumbs

1 cup milk

1/2 cup brandy

250g raisins

250g currants

100g sultanas

85g chopped mixed peel

2Tbsp coarse.y chopped almonds

Butter

TO SERVE:

Cinnamon Custard (recipe follows)

To make the pudding:

Cream the butter and sugar together until pale and fluffy.  

Beat in the spices, essence, then the eggs one at a time.

Mix the flour and breadcrumbs together, fold the flour mixture into the egg mixture, alternating with the milk.  Fold gently but thoroughly.  Pour the brandy over the the fruit and almonds and fold into the mixture.

     Spoon the mixture into a well-buttered 1.5-litre basin.   

Place a piece of buttered grease proof paper over the top and tie with kitchen string to secure in place.  Lower the pudding into a saucepan and add boiling water to come halfway up the sides of the basin.  Cover and simmer gently for 6 hours, checking the water level from time to time and adding more hot water as necessary.

     To serve: remove the basin from the water and turn the pudding out onto a warmed platter.  Pour the cinnamon custard over the pudding and serve immediately.

Belinda Franks Catering, Sydney

Cinnamon Custard

(Makes 1.25 litres)

1 litre milk

2 tsp ground cinnamon 

1 tsp freshly ground nutmeg

shredded zest of one lemon

2 vanilla beans, split

8 egg yolks

180g sugar

To make the custard:  

In a saucepan heat the milk with the cinnamon, nutmeg, lemon zest and vanilla beans until almost boiling.  Remove fro the heat and scrape the seeds from the vanilla beans into the liquid, then discard the beans. Whisk the egg yolks and sugar together, pour the milk over the egg mixture while still whisking and then pour the mixture back into the saucepan. Stir the mixture over low heat until it thickens to coat the back of a spoon. Strain and set aside to cool.

Belinda Franks Catering, Sydney 

BLOOD ORANGE SORBET

BLOOD ORANGE SORBET 

INGREDIENTS

•
1/4 cup cold water

•
1 cup granulated sugar, or less to taste

•
2 cups blood orange juice, preferably freshly squeezed (from about 10 blood oranges)

•
1 tablespoon lemon juice

DIRECTIONS

•
1. To make the blood orange sorbet, combine the water and sugar in a small heavy-bottomed saucepan over medium heat. Bring just to a boil, whisking to dissolve the sugar. (If you prefer a not-so-sweet sorbet, you may wish to add just 3/4 cup sugar for starters, then taste and go from there.) Remove the pan from the heat and whisk in the blood orange juice and lemon juice. Pour the mixture into a shallow pan or bowl and refrigerate until completely chilled, 1 to 2 hours.

•
2. When the mixture is cold, pour it into an ice cream maker and process according to the manufacturer’s instructions. If a soft sorbet is desired, serve immediately. If a firmer sorbet is desired, transfer the sorbet to an airtight glass or plastic freezer container, cover tightly, and freeze until firm, at least 4 hours.

WHISKEY, MARMALADE AND MUSTARD GLAZED HAM

1. Vogue Australia Entertaining + Travel Christmas recipes
    Glazed Ham
   
   
   INGREDIENTS
   1½ CUPS (510G) ORANGE MARMALADE
   ¼ CUP (70G) DIJON MUSTARD 
   ½ CUP (125ML) WHISKY 
   ½ TEASPOON SEA SALT FLAKES 
   5–6KG HAM LEG, SKIN REMOVED AND TRIMMED, SEE COOK’S TIP, BELOW 
   CLOVES, TO DECORATE
   
   
   1 Preheat oven to 200°C (400°F). Place the marmalade, mustard, whisky and salt in a saucepan over high heat and whisk to combine. Bring to the boil, reduce heat to low and cook for 5–7 minutes or until thickened slightly. Strain and set aside.
   2 Use a small, sharp knife to score the ham in a diamond pattern and cover the hock with aluminium foil (this will prevent it from burning). Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. 
   3 Push a clove into each diamond and brush ham with the glaze. Roast for 35–40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10.
   + Use your fingers to gently remove the skin from the ham, before using a knife to trim any excess fat.

CHOCOLATE DOMINGO CAKE

Chocolate Domingo Cake

1/2 cup Dutch cocoa

2/3 cup sour cream

2 eggs,

1 1/2 tsp vanilla extract

1 1/2 cups plain flour

1 cup sugar

3/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

200g butter

1 cup whipped cream, sweetened with icing sugar (optional)

METHOD

In a medium bowl whisk together the cocoa, sour cream, eggs, and vanilla until smooth.

In a large mixing bowl combine all the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and 1/2 the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cakes structure. Scrape down the sides. 

Gradually add the remaining cocoa mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down sides.

Scrape the batter into a lined shallow bread tin or loaf tin and smooth the surface with a spatula. 

The pan will be approximately half full. 

Bake for 30 to 40 minutes in a pre-heated moderate oven or until a skewer inserted into the 

centre comes out clean and the cake springs back when pressed lightly in the centre.

Let the cake cool on a rack for 10 minutes. 

Loosen the sides with a small spatula and invert onto a greased wire rack. Turn over so the top faces up and allow to cool completely.

Decorate with sweetened whipped cream or serve as is, dusted with icing sugar.

BLONDIES

Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but softer and more substantial.

MAKES 12

Ingredients

12 tbsp. unsalted butter, melted, plus more for pan

2 cups flour, plus more for pan

1 1⁄2 tsp. baking powder

1⁄4 tsp. kosher salt

1 1⁄4 cups light brown sugar

1⁄2 cup sugar

1 tsp. vanilla extract

2 eggs

2 cups roughly chopped white chocolate

Instructions

Heat oven to 350°. Grease and flour a 9″ x 13″ baking pan; set aside. Whisk together flour, baking powder, and salt; set aside. Whisk together sugars, vanilla, and eggs together in a bowl until smooth. Add butter, and stir until smooth. Add flour mixture, and stir until just combined. Stir in white chocolate, and spread batter in prepared pan. Bake until a toothpick inserted in the middle comes out with a few crumbs attached, about 20 minutes.

PISTACHIO FINANCIERS

Thanks to Proust, when it comes to tea cakes, madeleines get all the love. But I prefer the heftier, more serious financier. The two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites. It's typically a simple rectangle to the madeleine's seashell, but despite its unassuming look, the financier is a small vessel of joy. One of the best I've tasted is this fine-crumbed version from Paris baker Eric Kayser, which he makes in several flavors, including the especially excellent, nut-rich pistachio; it melts in the mouth, a quiet luxury as indelible as any madeleine. 

MAKES ABOUT 7-DOZEN SMALL CAKES

Ingredients

8 tbsp. unsalted butter, plus more for pans

¹⁄₂ cup flour, plus more for pans

¹⁄₂ cup sugar

¹⁄₂ cup light brown sugar

¹⁄₂ tsp. kosher salt

4 egg whites

¹⁄₂ cup finely ground pistachios, plus ¹⁄₂ cup finely chopped

2 tbsp. finely ground almonds

1 tsp. baking powder

Instructions

Grease and flour 1 ¹⁄₂"-round financier molds or mini-muffin pans; set aside. Heat butter in a 2-qt. saucepan over medium heat; cook, without stirring, until butter begins to brown, about 5 minutes. Pour through a fine strainer into a bowl; cool.

Whisk sugars, salt, and egg whites in a bowl until smooth. Add flour, ground pistachios, almonds, and baking powder; stir until combined. Add browned butter; stir until smooth. Refrigerate for 1 hour.

Heat oven to 350°. Pour about 1 tsp. batter into each mold; sprinkle with chopped pistachios, and bake until golden brown, about 16 minutes.

MONTE CRISTO SANDWICH

People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners' sugar, served with jelly on the side. Some consider it a marvel; others, an absurdity. Whatever else it may be, the Monte Cristo is a stunning creation, requiring careful assembly and, at the table, a knife and fork. —Carolynn Carreño, from "Fried Nirvana?" (April 1998)

SERVES 2

Ingredients

¹⁄₄ cup milk

2 eggs

Kosher salt and freshly ground black pepper, to taste

5 tbsp. unsalted butter, softened

6 pieces thinly sliced white bread

4 thin slices cooked turkey

4 thin slices cooked ham

4 thin slices Swiss cheese

Confectioners' sugar, to garnish

Red currant jelly, for serving

Instructions

Lightly beat milk and eggs in a shallow bowl. Season with salt and pepper and set aside. For each sandwich, lightly butter 3 slices of bread on both sides (using about ¹⁄₂ tbsp. of butter for each sandwich). Place 2 slices each of turkey and ham between 2 slices of bread. Top each with 2 slices of cheese, and then top with third slice of buttered bread. Trim crusts, secure with toothpicks, and cut in half on the diagonal.

Melt 2 tbsp. butter in a 12″ nonstick skillet over medium heat. Dip sandwich halves in milk mixture to coat. When butter foams, place sandwiches in skillet and fry until golden brown on bottom, about 2 minutes. Add remaining 2 tbsp. butter to skillet, turn sandwiches, and fry until browned on other side, about 2 minutes more. Transfer to plates, sprinkle with confectioners' sugar, and serve with jelly.

ENGLISH MINT SAUCE

Mint Sauce

MAKES 1 1/4 CUPS

Ingredients

2 1⁄4 cups mint leaves, finely chopped

1 tbsp. sugar

1⁄2 tsp. kosher salt

1 cup white vinegar

Instructions

Combine mint, sugar, salt, and 1⁄4 cup boiling water, and stir until sugar dissolves. Add vinegar, and cover; let sit for 1 hour to meld the flavors.

RÖSTI POTATOES

If Plato had imagined hash browns, they'd have been rosti: good potatoes coarsely grated, pressed, and fried. In the dish's native Switzerland, recipes include bacon, rosemary, caraway seeds, eggs, pasta, cheese, even coffee. These variations can be delicious, but we found the definitive version in Bern, at Restaurant Della Casa–golden, impeccable, ideal. –from "Swiss Bliss" (January/February 1998)

SERVES 4

Ingredients

2 ¹⁄₄ lb. russet potatoes (about 3 large)

2 tbsp. lard or unsalted butter

2 tbsp. canola oil

1 tbsp. kosher salt, plus more to taste

Instructions

Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater; set aside.

Heat lard and oil in an 8" nonstick skillet over medium-low heat. When lard has melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with fat. Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.

Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve.

COLCANNON

Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. There are as many versions of this classic dish as there are Irishmen: Some cooks add carrots or kale to the mix, others incorporate butter, bacon, and caramelized onions. I recently tried a dairy-free version in Cashel, County Tipperary, where dark green cabbage was simmered in chicken stock and mashed with salted, boiled potatoes. Sacrilege? Probably. But still, so delicious. —Brenda Weaver, a Florida-based writer and illustrator

SERVES 6-8

Ingredients

2 ¹⁄₂ lb. russet potatoes, peeled

8 tbsp. unsalted butter, plus more for serving

¹⁄₄ medium head green cabbage, cored and thinly shredded

1 cup milk

¹⁄₃ cup heavy cream

4 scallions, green parts only, finely chopped

Kosher salt and freshly ground black pepper, to taste

Instructions

Place potatoes in a 6-qt. saucepan and cover with water by 1"; bring to a boil over high heat, and cook until tender, about 30 minutes. Drain, quarter, and set aside. Return pan to medium-high heat, and add butter; when melted, add cabbage, and cook, stirring, until wilted, about 5 minutes. Add milk, cream, and scallions, and bring to a boil; add potatoes, and using a potato masher, mash and stir potatoes until smooth and evenly incorporated. Season with salt and pepper, and transfer to a bowl. Serve hot with large pats of butter on top.