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Lemon-Tahini Slaw

from NYT Cooking

Ingredients

  • 2 tablespoons capers
  • 1 tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons)
  • 6 scallions, thinly sliced
  • 1 medium Savoy or other green cabbage (1 1/2 to 2 pounds), cored and thinly sliced
  •  Kosher salt and black pepper
  • ¼ cup tahini
  • 1 tablespoon Dijon mustard, plus more to taste
  • 8 ounces snap peas, thinly sliced lengthwise
  • 3 large or 6 small radishes, cut into matchsticks

Directions

  1. Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
  2. Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
  3. Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.

Chocolate Pudding with Raspberry Cream

from NYT Cooking

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
  •  cup/80 milliliters heavy cream

Directions

  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.

German Apple Pancakes

from Saveur

Ingredients

  • 2 Granny Smith or other tart cooking apples (15 oz.), peeled, cored, and thinly sliced
  • 2 Tbsp. fresh lemon juice, plus more for drizzling
  • ½ stick (4 Tbsp.) unsalted butter, divided
  • ¼ cup light brown sugar, packed
  • ½ tsp. ground cinnamon
  • Pinch of freshly grated nutmeg
  • 3 large eggs
  • ¾ cup (4 oz.) all-purpose flour
  • 1 Tbsp. granulated sugar, plus more for sprinkling
  • Pinch of kosher salt
  • 1 cup whole milk
  • ¼ cup dark rum or cognac (optional)

Directions

  1. In a medium bowl, add the apples and lemon juice; toss to coat.
  2. In a medium skillet over medium-high heat, melt 2 tablespoons butter. When the foam begins to subside, stir in the brown sugar, cinnamon, and nutmeg. Add the apples and cook until darkly caramelized and fragrant, 11–12 minutes. Remove from the heat and set aside.
  3. In a large bowl, beat the eggs, then whisk in the flour, granulated sugar, and salt until smooth. Add the milk and continue whisking until a thin, smooth batter forms.
  4. In a nonstick 8-inch skillet over medium heat, melt 1 teaspoon butter. When the foam begins to subside, pour in ⅓ cup batter, tilting the skillet to coat the entire surface with batter and form a thin pancake. Cook until just set, about 2 minutes. Evenly distribute one-third of the apples over the pancake, then pour another ⅓ cup batter on top, tilting the skillet to coat the surface and the apples with batter. Cook until the edges of the fresh batter have begun to set, 1–2 minutes, then use two wide, offset spatulas to flip the pancake. Continue cooking until the bottom is evenly golden brown, 1–2 minutes more, then turn out onto a large plate. Sprinkle generously with granulated sugar, then roll the pancake up like a jelly roll. Sprinkle with more granulated sugar, and if desired, drizzle with a few drops of lemon juice. Repeat with the remaining batter and apples to make a total of 3 rolled pancakes.
  5. If desired, you can flame your pancakes: In the skillet used to cook the apples, add the rum and remaining 1 tablespoon butter; warm over medium heat. Add the pancakes, spoon the rum mixture over the top, and remove from the heat. Working quickly and carefully, use a gas lighter or a long match to set the pancakes on fire. Shake the skillet gently until the flame goes out, then transfer the pancakes to a large plate. Serve warm.

Hamantaschen

from Saveur

Ingredients

  • 4 large eggs
  • 1 cup sugar
  • 12 cup canola or vegetable oil
  • Juice (2 Tbsp). and zest (1½ tsp.) of one medium lemon
  • 1 tsp. pure vanilla extract
  • 5 cups all-purpose flour, plus more for dusting
  • 2 tsp. baking powder
  • 12 tsp. kosher salt
  • 12 cups (1½ lb.) filling, such as apple or prune butter, strawberry or apricot preserves

Directions

  1. Preheat oven to to 350ºF and line 4 cookie sheets with parchment paper.
  2. In a large bowl, add the eggs and sugar and whisk until light and foamy. Add the oil, lemon juice and zest, and vanilla extract, and stir to combine. Add the flour, baking powder, and salt, and use a wooden spoon or stiff rubber spatula to stir well until a stiff, homogenous dough forms.
  3. Lightly flour a clean work surface and turn the dough out onto the surface. Press it into a cohesive mass, then use a rolling pin to roll the dough out to an even ¼-inch-thick sheet. Use a 3¾-inch round cookie cutter or the rim of a glass to punch circles in the dough. Pull the scraps away from the circles and set aside to be rerolled once. Using a tablespoon or a small scoop, portion 1 heaping tablespoon of filling into the center of each circle. Fold in the dough from three sides and press the edges together to seal, leaving a small opening over the filling. When all of the cookies are shaped, place them 2 inches apart on the prepared baking sheets.
  4. Bake the cookies until lightly browned on the bottom and just set throughout, 18-22 minutes.
  5. Remove and let the cookies cool on the baking sheet for 1 minute, then transfer to wire racks to cool completely.

Maple-Buttermilk Bread

from Taste

Ingredients

1 packet active dry yeast
1 tsp sugar
1/4 cup water, warmed
4¾ cups + 1/2 to 3/4 cups all-purpose flour, divided
1 tsp kosher salt
3 tbsp unsalted butter
2 cups buttermilk, warmed
1/3 cup maple syrup (alternatively, honey or cane syrup)
1 egg, lightly whisked
Flaky salt

Directions

  1. Mix the yeast and sugar with warm water and let it proof for about 10 minutes.
  2. In a large mixing bowl, whisk together 600 grams (5 cups) of the flour and the kosher salt.
  3. In a small saucepan, melt the butter over low heat. Add the buttermilk and stir gently until it is warmed through. Remove from heat and stir in maple syrup and yeast mixture.
  4. Pour the buttermilk mixture into the flour and, using a spoon or your hands, stir to form a shaggy dough. It will be very sticky.
  5. Once it is cohesive, scrape it out onto a work surface dusted with flour and knead in ¼ cup of flour at a time. Continue kneading until it becomes smooth, elastic, and bounces back when poked.
  6. Form into a ball and transfer the dough to a lightly oiled bowl, cover with a damp towel (or plastic wrap), and let it rise until doubled in bulk, about 2 hours.
  7. Gently punch the dough down, gather and shape into a loaf (or balls, if you are making dinner rolls or burger buns), and place in an oiled loaf pan. Cover with the towel and let it rise until it has doubled in volume, about an hour. Toward the end of the rising time, place a rack in the middle of your oven and preheat it to 375°F.
  8. When the second rise is complete, brush the top with the egg and sprinkle with flaky salt.
  9. Bake in the middle of the oven for about 30–45 minutes, until golden brown and hollow-sounding when knocked on the bottom (190°F).
  10. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Allow loaf to fully cool before slicing.

Spiced and Glazed Molasses Cookies

from BON APPÉTIT

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons finely ground black pepper, plus more for sprinkling
  • 1 cup (packed) dark brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1/3 cup plus 1 tablespoon mild-flavored (light) molasses (not Blackstrap)
  • 3/4 cup powdered sugar
  • 1 tablespoon (or more) milk
  • Raw sugar (for sprinkling)

Directions

  1. Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1 1/2 tsp. pepper in a medium bowl to combine.
  2. Using an electric mixer on medium speed, beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and beat to incorporate. Add 1/3 cup molasses and mix just to combine. Reduce mixer speed to low and gradually add dry ingredients; beat just until incorporated. Pat dough together and wrap in plastic. Chill until firm, about 1 hour.
  3. Place racks in upper and lower thirds of oven; preheat to 350°F. Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets, spacing about 2″ apart (you should be able to fit about 12 on each sheet).
  4. Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9–12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
  5. Repeat with remaining dough, using fresh parchment paper on baking sheets.
  6. Whisk powdered sugar, milk, and remaining 1 Tbsp. molasses in a medium bowl until smooth. The glaze should be very thick and glossy but still pourable. If needed, add more milk or water 1/2-teaspoonful at a time until you get to the right consistency. Drizzle glaze over cookies and sprinkle with raw sugar and more pepper.

Chocolate-Pistachio Sables

from Epicurious

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoons baking soda
  • 1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups (lightly packed) light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 5 ounces bittersweet or semisweet chocolate, chopped
  • 1 cup unsalted, shelled raw pistachios, coarsely chopped
  • Flaky sea salt (such as Maldon)

Directions

  1. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
  2. Divide dough into 4 pieces. Roll each piece into an 8″–long log about 1 1/2″ in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)
  3. Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4″–thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2″ apart.
  4. Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10–12 minutes. Transfer to wire racks and let cool.
  5. MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

Master the Dough Log

1. Divide dough into 4 pieces. Place each piece in the center of a sheet of parchment paper and form into a log, about 8″ long and 1 1/2″ in diameter.

2. Just like you’d roll up a poster, wrap the parchment around the log, smoothing the paper and pressing out air with your hands. Twist the ends of the parchment tightly to compact the dough log.

3. After wrapping, roll log on a flat surface to create a tight cylinder. Let chill at least 1 hour before slicing and baking, or wrap tightly in plastic if freezing.

Lebkuchen (Honey Bars)

from Epicurious

Ingredients

Honey bars:

  • 1 cup (320g) honey
  • 2 tablespoons (30g) water
  • 6 tablespoons (3/4 stick or 85g) unsalted butter, cut into cubes
  • ¾ cup packed (175g) brown sugar
  • 2 large eggs, lightly beaten
  • Finely grated zest of 1 lemon
  • 1 tablespoon (15g) lemon juice
  • 2 ½ cups sifted (300g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon grated or ground nutmeg
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground anise
  • ½ teaspoon salt
  • 1/3 cup chopped blanched almonds
  • 1/3 cup chopped citron
  • 1/3 cup chopped candied orange peel

Citrus glaze/decoration:

  • 1 ¼ cups powdered sugar, sifted
  • Finely grated zest of 1 lemon
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla
  • blanched almonds
  • candied cherries

Directions

  • Honey bars:
    1. Heat honey and water in a large heavy saucepan until runny. Remove from heat, and stir in butter until melted. Transfer mixture to a large bowl and stir in brown sugar, eggs, lemon zest, and lemon juice.
    2. In a medium bowl, whisk together flour, baking soda, spices, and salt.
    3. Add the flour mixture to the honey mixture and stir just until combined. Add almonds, citron, and candied orange peel. Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month.
    4. When ready to bake, preheat the oven to 375°F. Grease a 13x9x2-inch baking pan and line with parchment paper so it extends over the 2 long sides.
    5. Firmly press the dough into the prepared pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes.
  • Citrus glaze and decoration:
    1. In a medium bowl, beat together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread glaze evenly over the top.
    2. Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing 1 candied cherry in the center of each bar. And arrange 4 blanched almonds around each cherry.
    3. Let stand in the pan on a rack until completely cool and the icing is set. Using the overhanging parchment as handles, transfer to a cutting board. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.

Apple Walnut Bundt Cake

from Epicurious

Ingredients

  • 150 grams or 1/2 cup plus 1 1/2 tablespoons (140 ml) eggs (about 3 large eggs)
  • 100 grams or 1 cup walnut halves
  • 300 grams or 2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour
  • 5.5 grams or 1 teaspoon baking soda
  • 6 grams or 1 teaspoon fine sea salt
  • 4.4 grams or 2 teaspoons ground cinnamon
  • 4 large tart apples (657 grams or 1 1/2 pounds) / 525 grams or 4 cups diced
  • 269 grams or 1 1/4 cups (296 ml) canola or safflower oil
  • 200 grams or 1 cup granulated sugar
  • 163 grams or 3/4 cup light brown sugar
  • 2 teaspoons (10 ml) pure vanilla extract

Directions

  1. Preheat the oven:Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
  2. Mise en place:Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
  3. TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
  4. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
  6. Make the batter:Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended.
  7. Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
  8. Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.
  9. Bake the cake:Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
  10. Cool the cake:Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours.

Top with Caramel Glaze

Caramel Sauce and Glaze

from Epicurious

Ingredients

  • 28 grams or 2 tablespoons unsalted butter
  • 87 grams or 1/4 cup plus 2 tablespoons (89 ml) heavy cream
  • 200 grams or 1 cup sugar, preferably superfine
  • 41 grams or 2 tablespoons (30 ml) corn syrup
  • 3/8 teaspoon cream of tartar (optional)
  • 59 grams or 1/4 cup (59 ml) water
  • 2 teaspoons (10 ml) pure vanilla extract

Directions

  • Mise en place:
    1. About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).
    2. Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat in the microwave until hot, then cover it.
    3. Have ready a 2 cup glass measure with a spout, lightly coated with nonstick cooking spray, near the cooktop.
  • Make the sauce:
    1. In a heavy 6 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar, if using, and water until all the sugar is moistened.
    2. Heat, stirring constantly with a silicone spatula, until the sugar dissolves and the syrup is bubbling. Stop stirring and let it boil undisturbed until it turns a deep amber and the temperature reaches 370ºF/188ºC or a few degrees below, as the temperature will continue to rise. Remove it from the heat as soon as it reaches temperature.
    3. Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
    4. Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.
    5. Remove the caramel from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform once cooled and stirred.
    6. Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let it to cool until room temperature and thickened, stirring it gently once or twice.
  • Store Airtight
  • Room temperature, 3 days; refrigerated, 1 month.

Baking PearlsIt is best to avoid making caramel on humid days. Do not add cold cream to the hot caramel as it risks sputtering out of the pan.