SICILIAN CITRUS SALAD

 Sicilian-Style Citrus Salad

• YIELD
6 servings

• TIME
30 minutes

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It’s fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.

Featured in: Sun Kissed Citrus Salad For The Dead Of Winter. 

LEARN: How to Make Salad

Italian, Salads And Dressings, Blood Orange, Cara Cara Orange, Fennel, Grapefruit, Navel Orange, Brunch, Dinner, Easy, Lunch, Appetizer, Side Dish, Winter, Raw

Mark as Cooked 324 ratings

INGREDIENTS

• 3 to 4 tablespoons olive oil

• 2 tablespoons sherry vinegar or red wine vinegar

• Salt and pepper

• 2 navel oranges

• 4 blood oranges

• 2 Cara Cara oranges

• 1 small grapefruit

• 1 small red onion, very thinly sliced

• 1 small fennel bulb, very thinly sliced, enough to make 1 cup

• 2 or 3 tender inside celery stalks, thinly sliced at an angle

• Handful of olives, black oil cured type or green Castelvetrano type, pitted

• Winter salad leaves, such as radicchio or escarole, optional

• Large pinch of flaky sea salt

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Ingredient Substitution Guide

• Nutritional Information

Nutritional analysis per serving (6 servings)
186 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 20 grams sugars; 3 grams protein; 653 milligrams sodium; 

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. 
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PREPARATION

1 Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.

2 To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.

3 Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.

4 Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

H

Chocolate pudding

 Chocolate Pudding With Raspberry Cream

By Yossy Arefi

• YIELD
2 servings

• TIME
25 minutes, plus chilling

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Julia Gartland for The New York Times (Photography and Styling)

This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that’s what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.

American, Custards And Puddings, Cornstarch, Dutch Processed Cocoa Powder, Heavy Cream, Milk, Raspberry, Vanilla, Snack, Dessert, Valentine’s Day

Mark as Cooked 256 ratings

INGREDIENTS

• 1 cup/240 milliliters whole milk

• 1 large egg yolk

• 5 tablespoons plus 1 teaspoon/75 grams granulated sugar

• 5 tablespoons/30 grams Dutch-process cocoa powder

• 1 tablespoon cornstarch

• Pinch of kosher salt

• 1 ½ teaspoons vanilla extract

• ½ cup/80 grams fresh raspberries

• ⅓ cup/80 milliliters heavy cream

PREPARATION

1 Add the milk and egg yolk to a measuring cup. Whisk to combine.

2 Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.

3 Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.

4 Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.

5 When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)

6 Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.

PECAN LOGS

 Old-Fashioned Pecan Logs

Active:

55 mins

Total:

2 hrs

Servings:

32

 

Ingredients

Ingredient Checklist

• 1/2 cup unsalted butter 

• 1/2 cup light corn syrup 

• 1/3 cup granulated sugar 

• 4 cups (about 16 oz.) powdered sugar 

• 1/2 cup nonfat powdered milk 

• 1 tsp. vanilla extract 

• 1/4 tsp. kosher salt 

• 1 1/2 (11-oz.) pkg. caramel candies, unwrapped 

• 3 Tbsp. heavy whipping cream 

• 3 cups chopped pecans 

Directions

Instructions Checklist

Step 1 
Combine butter, corn syrup, and granulated sugar in a medium saucepan over medium. Cook, stirring constantly, until sugar dissolves and mixture just begins to boil, about 3 minutes. Remove from heat, and stir in powdered sugar, powdered milk, vanilla, and salt. Continue stirring until mixture begins to clump, about 2 minutes.

Step 2 
Spread mixture in a parchment paper-lined 9-inch square baking pan. Let stand until cool enough to handle, about 15 minutes. Cut candy into 4 equal strips; cut crosswise in middle, creating 8 pieces. Shape each piece into a 4 1/2- to 5-inch-long log, and wrap in parchment paper or wax paper. Freeze until firm, about 1 hour.

Step 3 
Melt caramel and cream in top of a double boiler over medium. Place chopped pecans on a rimmed baking sheet. Unwrap frozen candy logs. Carefully dip each log into hot caramel, letting excess drip off. Roll in chopped pecans until evenly coated. Wrap in parchment paper or wax paper, and store in an airtight container at room temperature up to 5 days. Cut each log into 4 pieces to serve.

PICKLED ONIONS

 Pickled Onions

Prep time: 15 min |

Yield:About 1 quart

I

• 4 cups of thinly sliced Vidalia or other sweet onion
• 1-1/2 cups of apple cider or white vinegar
• 1 cup of granulated sugar
• 1 teaspoon of hot pepper sauce
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon of mustard seed
• 1 teaspoon of celery seed
• 2 teaspoons of dry mustard
• 1/4 teaspoon of garlic powder
• 1/2 teaspoon of kosher salt, or to taste
• 1/4 to 1/2 teaspoon of freshly ground black pepper, or to taste
• 1/2 teaspoon of dill weed, optional

Instructions

Halve onions and slice thin, about 1/4 inch thick. Place into a bowl and cover with ice water; let rest for 30 minutes. Drain and pack the onions into a clean quart sized Mason jar. Whisk the remaining ingredients together until sugar is completely dissolved. Top onions with the dressing and refrigerate a minimum of 24 hours, or up to 3 or 4 days if possible, before using, as the flavor only improves as they sit. Keep refrigerated for about 4 months. Use as an appetizer, on salads, sandwiches, hamburgers or hotdogs, bbq, serve over beans, greens or chop and add to a wide variety of recipes. 

Cook's Notes:If you prefer a sweeter pickle, eliminate the dill weed and increase sugar another 1/2 cup or more to taste. May also substitute red onion, however, be aware the taste is stronger than sweet onion and that the color will be more on the pink side. This recipe is not intended for canning, which requires a different process, but they will last several months when stored tightly covered in the refrigerator.

BALSAMIC PICKIED EGGS

 Balsamic Pickled Eggs

Balsamic Pickled Eggs are perfect for slicing on salads, serving on or alongside sandwiches or as part of a party tray.

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Course: AppetizerCuisine: European Servings: 6 Author: Cookie Madness

Ingredients

• 1/2 cup balsamic vinegar
• 1/2 cup water
• 1/2 cup finely chopped onion
• 3 cloves garlic finely chopped
• 1 tablespoon sugar
• 4 to 6 hard boiled eggs

Instructions

• Combine the balsamic vinegar, water, onion, garlic and sugar in a saucepan and bring to a boil.
• Remove from heat and let cool completely. This step is very important, as you don't want the balsamic mixture to cook the eggs.
• Boil 6 eggs using your favorite method or just peel some already hard boiled eggs.
• Put eggs in a large jar and pour cooled balsamic mixture over the eggs. Cover rtghtly and refrigerate for 5 days before serving.
• After a day or two in the refrigerator, rotate the eggs a bit so that the sides touching the jar or other eggs will turn brown.

Notes

The method I use for boiling eggs is this one, but use your favorite. 1. Put the eggs in one layer in the bottom of a large saucepan or pot.2. Add cold water so that it comes a little over 1 inch above the eggs.3. Put the pan over medium heat and bring to a boil. This process should take between 7 and 10 minutes. You don't want to bring the eggs to a boil to quickly because the gentle heating is part of the cooking process.4. As soon as the water reaches a rolling boil, cover the pot, remove from heat and let the eggs stand in the hot water for 12 minutes.5. After 12 minutes, plunge an egg into cold water. Crack it to make sure it is completely boiled, then plunge all the eggs into the cold water and let cool before peeling.

MORNING GLORY MUFFINS

 Morning Glory Muffins

• YIELD
12 muffins

• TIME
About 1 hour

Craig Lee for The New York Times

Glory may be a big goal for the morning, but it is attainable. These nourishing muffins are packed with vegetables, fruit, nuts and coconut to keep everyone singing your praises well past breakfast. A bit of spice, brown sugar and whole-wheat flour round out the flavor and make them irresistible. If you’re striving for even more accolades, try topping them with a swirl of cream frosting, which turns them into sweet and satisfying cupcakes.

INGREDIENTS

• 1 cup/120 grams all-purpose flour

• ¾ cup/85 grams whole-wheat flour

• 1 ½ teaspoons ground cinnamon

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ¾ cup/177 milliliters whole milk

• ¾ cup/160 grams packed dark brown sugar

• 2 large eggs

• ¾ cup/90 grams shredded carrot (from 2 medium carrots)

• ½ cup/77 grams shredded apple (from 1 medium apple)

• ½ cup/57 grams unsweetened shredded coconut, toasted

• ¾ cup/90 grams finely chopped walnuts, toasted

• ¾ cup/112 grams raisins

• ½ cup/118 milliliters melted coconut oil

PREPARATION

1 Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.

2 In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.

3 With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.

4 Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.

BUTTERSCOTCH PUDDING

 

• BUTTERSCOTCH PUDDING 
• (YIELD: 6 SERVINGS)
• 4 eggs
• ½ cup cornstarch
• 3 cups whole milk
• ½ cup butter
• 1¾ cups dark brown sugar
• 2 cups heavy whipping cream
• 2 tsp. vanilla paste, or scrapings from 1 vanilla bean
• ¼ tsp. salt
• ¼ cup bourbon (more or less to taste)

PREPARATION

1. Make a slurry by whisking together eggs, cornstarch, and milk in a mixing bowl until well combined. Set aside.
3. Melt butter in a medium-sized saucepan over medium heat, and stir in the sugar. Continue stirring until the sugar is incorporated into the butter and the mixture is bubbly and shiny and looks like caramel, about 6 or 7 minutes.
5. Add the cream to the pan and keep stirring over medium heat until the sugar-butter dissolves into the cream and the color is uniform. Take about a cup of the hot cream-and-sugar mixture and whisk it slowly into the slurry. This will temper the slurry so that the eggs won’t cook into something that resembles scrambled eggs. Then add the tempered slurry into the pan and stir. Add vanilla and salt and whisk on medium-high heat until the pudding gets thick. Add bourbon if you are using it and boil for a minute or two to incorporate.
7. Pass the pudding through a fine sieve for a particularly creamy texture, although this step isn’t necessary.
9. Pour into individual ramekins or into a large shallow container. You can serve the pudding warm or chilled. If you plan to chill it, place plastic film directly on top of pudding and place in the refrigerator for at least an hour. If you prefer pudding skin, leave off the plastic.