St. Lucia Saffron Buns

In honor of my Swedish heritage...
December 13th is St. Lucia day....
St. Lucia Saffron buns.
(6 buns)

1/3 c milk
1/4 c butter
1/4 c lukewarm water
1 pkg dry yeast
1/4 c sugar
1 egg
1/2 tsp salt
1/4 tsp saffron
2 3/4 c flour
1 Tbsp cooking oil
1 egg
1 Tbsp water
24 raisins

Warm the milk in small saucepan over low heat. Cut butter into small pieces. Add the butter to the warm milk and stir, then turn off heat.

Measure water into a large mixing bowl. Sprinkle yeast over the water. Stir well. Set aside bowl for 5 minutes.

Add warm milk and butter to the yeast. Stir in sugar, 1 egg, salt, and saffron. Then add 1 1/2 c of the flour and stir until smooth.

Add enough remaining flour to shape the dough into a ball. Save some flour for kneading. Put the dough on a floured surface and knead the dough.

After 5 to 10 minutes of kneading (it should spring back when poked), cover the dough with a towel and let it rest while you wash and dry the bowl.

Spread cooking oil in large bowl and roll the dough ball in it until it is well coated. Cover with a towel and let it rise for about 45 minutes. It should double in size.

Punch down the dough and divide into six pieces. Make two ropes out of each piece. Cross one over the other and coil the ends. Shape 5 more buns in the same way.

Place buns 2 inches apart on a greased cookie sheet. Cover with towel and let rise for another 30-45 minutes until they double in size. Preheat oven to 350.

Mix egg with water to create a wash. Brush over the buns and decorate with raisins.

Bake buns for 15-20 minutes or until golden.

Kelsey's Italian Sausage Stuffed Mushrooms

Everything Kelsey makes is amazing, so it's no surprise that these stuffed mushrooms were fantastic. I had three (oops!), & only stopped there for fear of total embarrassment.

12 whole fresh mushrooms

1 lb. Italian sausage

1 bunch scallions (green onions), chopped

1 (8 ounce) package cream cheese, softened

1/2 cup grated Parmesan cheese

1/4 cup bread crumbs

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Preheat oven to 350°. Grease baking sheet. Clean mushrooms with a damp paper towel. Carefully break off stems & hollowing out the center of the mushroom.

Heat large skillet over medium high heat. Brown Italian sausage. Remove from skillet and reserve 1 Tablespoon grease. Set aside to cool in large bowl.

Add chopped scallions to skillet. Cook until scallions are fragrant & translucent. Add scallions to sausage. Let cool.

When sausage & scallion mixture is no longer hot, stir in cream cheese, Parmesan cheese, bread crumbs, kosher salt & freshly ground pepper. Mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Top with Parmesan cheese. Arrange the mushroom caps on prepared baking sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot & liquid starts to form under caps.

(Kelsey's Kitchen)

Pavlova with Fresh Fruit

Friend Maribeth made this for a holiday party we recently had. Amazingly light & just perfectly festive. Loved it. 

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Whipped Cream
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries, or any fresh fruit

Preheat the oven to 180°. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side (this way you won't get a pencil mark on the meringue).

Place the egg whites & salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about one minute. With the mixer still on high, slowly add the sugar & beat until it makes firm, shiny peaks, about two minutes. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar & vanilla, & fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper & smooth it within the circle, making a rough disk. Bake for 1 1/2 hours.

Turn off the oven, keep the door closed, & allow the meringue to cool completely in the oven, about one hour. It will be crisp on the outside & soft on the inside. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries & raspberries in a bowl. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue.

Sweet Potato Salad

Sweet potatoes are an ugly vegetable so I'm not posting a photo of them. MB's salad was quite pretty though. Sadly not documented. I should also point out that I hate (hate!) beets. But I love (love!) this salad.

2 pounds sweet potatoes
3 beets
3 pears
10 fresh sage leaves
10 fresh tarragon leaves
Olive Oil

Preheat oven to 375°. Chop sweet potatoes, beats & pears into similar sized chunks. Spread vegetables out on a roasting pan. Toss the vegetables with some olive oil. Add chopped tarragon & sage. Cover dish with foil. Bake for about 30 minutes or until the vegetables are soft. Salt + pepper to taste.

(Maribeth Youngberg)

Suzi's Spinach Dip

Friend Suzi is a pro at making this stuff. I think I'll use the holidays as an excuse to make it several times over the next few weeks.

1 cup canned artichoke hearts or frozen artichoke hearts, chopped

8 ounces creamed cheese

1/2 cup spinach, chopped, thawed

1/2 cup parmesan cheese, grated

1/2 teaspoon red pepper flakes, crushed

1/4 teaspoon salt

1/8 teaspoon garlic powder

Pepper

Crackers

Chips

Toasted bread

Boil spinach & artichoke hearts in a  cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain water. Heat cream cheese in a small bowl in microwave set on high for one minute. Add spinach & artichoke hearts to the cream cheese & stir well. Add remaining ingredients to the cream cheese & combine. Serve hot.

Serve with crackers, chips or toasted bread.

Sprinkles' Cinnamon Cream Cheese Frosting

I got a can of Sprinkles Cupcake Mix for my birthday a few weeks ago & we finally made them on Sunday. Delicious. I think my New York City cupcake favorites would have some serious competition if Sprinkles expanded to the East Coast. I sadly don't have the recipe for the cupcakes, but I am happy to share the frosting recipe included in the jar. It was magnificent. And healthy, too. (I kid, I kid.)

:: Cinnamon Cream Cheese Frosting ::

8 ounces cold cream cheese

1 stick unsalted butter, firm but not cold

1/8 teaspoon salt

1/2 teaspoon cinnamon

3 3/4 cups confectioners' sugar, sifted

1/2 teaspoon vanilla

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese, butter, salt & cinnamon on medium-low speed until smooth & creamy, 2 to 3 minutes Reduce the speed to low, gradually add the confectioners' sugar & beat until incorporated. Add the vanilla & beat just until incorporated. Do not overmix or the frosting will incorporate too much air is should be creamy & dense, like ice cream. Add milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.

Pioneer Woman.

This just came out today. Can't wait. Everything this woman creates is amazing. 

Pumpkin Turkey Chili

Perhaps my favorite chili recipe yet. I served it with cornbread & apple pies. A perfect autumn meal.

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow or red bell pepper
2 cloves garlic, minced
1 pound ground turkey
2 cans diced tomatoes
2 generous cups pumpkin puree
2 - 2 1/2 tablespoons chili powder
1 teaspoon ground black pepper
1 generous dash of salt
1 can chopped green chilies
1 can corn, drained
1 can black beans, rinsed
Shredded cheddar cheese
Sour cream
Handful of chopped cilantro

Heat the oil in a large skillet over medium heat, & saute the onion, peppers & garlic until tender. Stir in the turkey, cooking until brown. If necessary, transfer to a larger pot to mix & cook the rest of the ingredients. Season with chili powder, pepper, salt & cilantro. Reduce heat to low, cover, & simmer 20 minutes (or longer, if possible). Serve topped with cheddar cheese & sour cream.

(Adapted from this recipe)

Pies in a Jar

Yesterday friend Jill & I made Pies in a Jar. I think it's one of the more domestic things I've ever done, & it was fun, fun, fun. I think they'll make perfect mini-gifts, or if nothing else, will serve as a great last minute dessert when we're craving something warm & comforting. They go straight from the freezer to the oven. Doesn't get easier than that, right?

(This apple peeler is now on my wish list.)

The recipe suggests using half-pint mason jars, which makes me especially happy since I love small glass jars They're just cute, right? We found ours at a local home store on the Upper East Side for a very reasonable price - about $1 a piece.

Directions

Step 1:
Make the crust, enough to fill four mason jars (or use your own favorite recipe).

1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. butter-flavored shortening
Ice water (probably about 1/4 c.)

Step 2:
Divide the dough into fourths, & line the sides & bottom of the un-greased jar. Reserve enough dough for the topper.

Step 3:
Make the filling (you need 1/2 cup per jar). You can use any filling you'd like (think cherries, peaches, raspberries!). A basic recipe -

2 cups prepared fruit (pitted, diced, peeled, etc.)
2 tablespoons brown sugar
2 tablespoons flour
1 tablespoons butter (divided between the pies)
Cinnamon, nutmeg, vanilla, citrus zest, almond extract, etc. to taste

When your filling is all combined, divide it between the jars & dot a pat of butter on top of each (about 1/4 tablespoon)

Step 4:
Top it off. Make sure your "lid" has a vent so steam can escape. You can use a knife to make a couple of slits or a tiny cookie cutter to make it decorative. When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit. Seal the edges with your fingers or a fork.

A crumb topping would also be a yummy addition:

1/4 cup brown sugar
1/4 cup flour
2 tablespoons oats
1/4 tablespoon cinnamon
3 tablespoons cold butter

Combine sugar, flour & cinnamon. Cut in butter. Add oats and stir to combine.

Another option - a miniature lattice on top.

Finish off the toppers by brushing pies with soft butter & sprinkling with sugar.

Step 5:
Put them in the freezer! Place the metal lids back on, sealing tightly.

Step 6:
Cook & eat! Preheat oven to 375. Remove the metal lids & place frozen glass jars directly on a baking sheet. Bake for about 50-60 minutes, or until the tops are golden brown & the middles are bubbly. If you're baking them fresh & not frozen they take about 45 minutes. Depending on your filling you can pop them right out of the jar & onto a plate, or enjoy them straight out of the jar.

Yum.

More photos here. 

(Our Best Bites)

Mom's Best-Ever Blueberry Muffins

These have been a staple in my parent's home ever since I can remember. Just pretend they don't have shortening in them. It's a necessary evil in this recipe & makes all the difference. Yum!

2/3 cups shortening

1 cup sugar

3 eggs
3 cups flour

2 heaping teaspoons baking powder

1 teaspoon salt

1 cup milk

1 can drained or 2 cups fresh blueberries

Cream shortening & sugar. Add three eggs, one at a time, beating after each. Sift dry ingredients & add alternately with the 1 cup milk. Fold in berries. Fill greased muffin cups 2/3 full & bake at 375˚ until browned about 20 minutes. Note: wet ingredients work best when at room temperature.

They're extra yummy with a nice crumb topping on top, too.

This mixture will keep for 2 to 3 weeks in the refrigerator (so they say). Makes 2 dozen muffins.

(My mother)

Blueberry Cornmeal Pancakes with Orange Maple Butter

The texture of these pancakes is amazing. Light & fluffy, with a unique texture thanks to the cornmeal. The orange syrup gives the perfect zip. 

1 cup all purpose flour

1/2 cup cornmeal

1/4 cup sugar

1 1/4 teaspoon baking powder

1 teaspoon coarse salt

1/2 teaspoon baking soda

1 1/2 cups low-fat buttermilk

1/4 cup whole milk

3 tablespoons unsalted butter, melted & cooled

1 large egg, lightly beaten

2 cups fresh blueberries

Orange Maple Butter

Pure maple syrup

Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, & baking soda. In another bowl, whisk together buttermilk, milk, butter & egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

Preheat oven to 200˚ (to keep pancakes warm). Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes (don't wait for bubbles to form on this recipe... they won't show up!). Flip, & cook until golden brown, about 2 minutes. Repeat with remaining batter & blueberries, adding more butter  to griddle & keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange maple butter & pure maple syrup.

Orange Maple Butter

4 ounces unsalted butter, softened

1 tablespoon fresh orange juice

1 tablespoon pure maple syrup

1 teaspoon finely grated orange zest

1/4 teaspoon coarse salt

Using a rubber spatula, combine ingredients in a small bowl. Orange maple butter can be refrigerated in an airtight container for up to one week.

Or, substitute the real maple syrup using this  syrup "recipe" base from my family - melt a stick of butter in a sauce pan. Add a generous cup of brown sugar, & a bit of water until bubbly. Add corn starch & liquid until syrup reaches desired consistency. Add a bit of vanilla, orange zest & orange juice & remove from heat.

(Martha Stewart Living)

Crispy Yogurt Chicken

Oh, how I love Pioneer Woman.

Chicken legs (or thighs, etc - I used 6 small drumsticks)

2 cups plain, unflavored yogurt

Parsley

Garlic

Juice of one lemon

Salt

Butter

Two cups Panko Bread Crumbs

Begin by pouring two cups of plain yogurt into a mixing bowl. Peel & mince a couple of cloves of garlic & add them to the yogurt. Next, chop up a small amount of parsley & add it to the yogurt as well. To this add the juice of one lemon. Mix together to combine.

Rinse your chicken & pat it dry. Give it a nice sprinkling of (kosher) salt.

In another bowl place the bread crumbs. Give them a sprinkling of salt too, & then a bit of a stir.

Butter a baking dish. With a pair of tongs, place the chicken one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the Panko bread crumbs. Cover each piece thoroughly with bread crumbs & place in the baking dish.

Finally, place a slice of butter over the large part of each chicken piece. Cover with foil & bake at 350˚ for 1 hour, removing the foil for the last 15 minutes of cooking. When the chicken is nice & golden, remove from the oven & enjoy.

I served ours with a mushroom rice pilaf & a spinach salad with lots of cherry tomatoes. Delicious!

(Pioneer Woman)

Jill's Banana Bread

Cream together for two minutes:
1 cup butter
1 cup sugar

Add: 
2 eggs (beating after each)
3 mashed, ripe bananas

Separately, sift & stir (then add):
2 cups flour
1 teaspoon baking soda

Grease one large loaf pan or four small loaf pans. Fill two-thirds full. Bake at 300˚ for 1 hour, or 50 minutes for smaller loaf pans.

.

(From my friend Jill Lloyd)

Individual Raspberry Cobblers.

These little wonders are probably my favorite sweet thing I've made in months & months. They're amazing. Really, really amazing. Thanks Pioneer Woman. I have a special place in my heart just for you & your baked goods.

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees. Combine flour with sugar, then whisk in milk. Whisk in melted butter & vanilla. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. Bake at 350 degrees for 45 minutes or until golden brown & crisp around the edges. Invert onto a cooling rack & serve warm with vanilla ice cream or whipped cream.

Photo of my results here.

(Makes 24 cobblers)

Cheddar & Chive Scones

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1 1/4 teaspoons kosher salt

1 stick unsalted butter, chilled & cut into 1/4-inch dice

2/3 cup heavy cream, plus 1 tablespoon for brushing

1 cup (about 4 ounces) freshly grated cheddar cheese

1 tablespoon finely chopped chives

Heat oven to 425˚.

In a large bowl, combine the flour, sugar, baking powder, & salt. Using a pastry blender or 2 knives held in a criss-cross fashion, cut in the butter until the mixture resembles coarse crumbs. Stir in 2/3 cups of the cream. Add the cheddar & chives & use your hands to combine (the dough should be crumbly). Knead the dough a few times until it comes together. Gently pat it into a ball, then flatten slightly into a 1-inch thick disk. Transfer to a baking dish. Slice into quarters, then cut each quarter in half. Brush the top with the remaining cream. Bake for about 30 minutes, or until golden.

For a hearty sandwich, split a scone in half, spread with mustard, & fill with leftover turkey or ham.

Makes 8 scones.

(From an old friend - source unknown, but they're delicious!)

Serrated

Have you heard about serrated peelers? I'm clearly behind in my culinary tools, but friend Kelsey introduced me to this little wonder & I had to get one myself (& maybe a few other things while at Crate & Barrel, like this decorating squeeze bottle - I'll use it someday, right?? - & these ramekins so that I can make these chocolate molten cakes again. My ramekins sadly perished in our recent move).

It makes peeling peaches so much easier.

Molten Chocolate Cakes with Mint & Ice Cream

Crate & Barrel ramekin.

My husband's aunt made these for a bridal shower she held for me four years ago (!). That day was almost happier than my wedding day. Almost.

2 tablespoons butter

2 tablespoons sugar

6 ounces semisweet or bittersweet chocolate, coarsely chopped

1 1/2 sticks unsalted butter

3 large egg yolks

1 1/2 cups powdered sugar

1/2 cup flour

Ice cream flavor of choice

Strawberries

Powdered sugar

Mint sprigs

Butter eight 6 ounce ramekins with the two tablespoons of butter & sprinkle with sugar, shaking off excess. In a medium saucepan, melt the chocolate with the butter. Cool slightly. Whisk the eggs & egg yolks in a medium bowl. Whisk in the powdered sugar, melted chocolate & flour. Pour into prepared ramekins, dividing equally. Place ramekins on a baking sheet (note: can be made several hours ahead at this point - cover & chill until ready to bake).

Preheat oven to 450˚. Bake cakes for 10 to 12 minutes, until edges are cooked but center is still soft. Remove from oven. While still warm, run a small knife around cakes to loosen, turn out onto serving platters & place topside up, serving with ice cream of choice, sliced strawberries, powdered sugar & mint sprigs.

Serves 8.

(Marguerite Henderson for KSL)

Triple Citrus Cupcakes

3 1/3 cups all-purpose flour

2 teaspoons coarse salt

1 pound (4 sticks) unsalted butter, room temperature

2 cups sugar

3 tablespoons finely grated lemon zest (from 3 lemons)

3 tablespoons finely grated orange zest (from 2 oranges)

3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)

1 teaspoon pure vanilla extract

9 large eggs, room temperature

Citrus Glaze

Whisk together:

1 1/2 cups confectioners' sugar, sifted

1/4 teaspoon finely grated citrus zest, such as orange, lemon, or lime

3 tablespoons fresh citrus juice, such as orange, lemon, or lime

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

(Martha)

Huckleberry Crumble Crumb Cake

Sadly, New York does not have everything.

Since you can't find huckleberries in the Northeast (boo), I'll likely substitute raspberries or blueberries when I'm not visiting the Northwest where they are readily accessible.

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 cups flour

1/2 teaspoon salt

1 teaspoon Baking Powder

3/4 cup milk

1 1/2 teaspoon vanilla

1 tablespoon orange rind, grated

1 1/2 cups huckleberries

1/2 teaspoon cinnamon

1/2 cup sugar

1/2 cup flour

1/4 cup butter

Cream shortening & 1 1/2 cups sugar. Beat in eggs one at a time. Add vanilla & orange rind. Add dry mixture alternately with milk, blending. Fold in huckleberries. Pour batter into greased 9" square pan ( I used a 9x13"). Prepare topping by mixing the flour & sugar and then cutting in the butter. Sprinkle over batter in pan

Bake at 350º for 45 minutes.

Shrimp Tacos.

1/2 cups orange juice
4 tablespoons fresh lime juice
4-5 tablespoons sour cream
Kosher salt and black pepper
1/2 small cabbage (abt 16 oz) shredded
1 1/2 cups corn kernels (thawed, or from 2 ears)
1 jalapeno (or more for desired heat)
Splash of Franks hot sauce (or your favorite brand)
2 tablespoons olive oil
1 tablespoon butter
2 pounds peeled and deveined medium shrimp
flour tortillas, warmed

In a large bowl, whisk orange and lime juices, sour cream, hot sauce, salt and pepper. Add cabbage, corn, and jalapeno to combine. Let sit, tossing occasionally for 10 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Season shrimp with salt and pepper. Add butter and then shrimp to skillet. Cook shrimp until opaque and slightly browned.

Serve the shrimp with the slaw in the tortillas.

Serves about 4.

Made it last night and it was a huge hit. Definitely on the permanent rotation now.

(Adapted from Real Simple.)