Skip to content

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.

Pumpkin Pancakes

from Saveur -Shopsin’s Essex Street Market

Ingredients

  • 34 cups flour
  • 3 tbsp. sugar
  • 1 tbsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. ground cloves
  • 1 tsp. ground ginger
  • 12 tsp. kosher salt
  • 14 tsp. ground allspice
  • 1 cup canned pumpkin purée
  • 1 cup heavy cream
  • 12 cup milk
  • 2 eggs, lightly beaten
  • 6 tbsp. canola oil
  • Butter and maple syrup, for serving

Directions

  1. In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.
  2. Heat 1 tbsp. oil in a 12″ nonstick skillet over medium-high heat. Using a 14-cup measuring cup, pour batter into skillet to make three 3″ pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.

Maple Tart with Pears

from BHG.com

Ingredients

  • 2 small Bosc pears
  • 1 cup apple juice
  • ⅔ cup water
  • ⅓ cup pure maple syrup
  • ½ teaspoon maple extract
  • ⅔ cup pecan halves
  • 1 cup all-purpose flour
  • ⅓ cup powdered sugar
  • ½ cup cold butter, cut into 1-inch slices
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 2 cups half-and-half or light cream
  • 2 eggs, lightly beaten
  • 4 teaspoons finely chopped crystallized ginger
  • 1 teaspoon vanilla
  • 1 ½ teaspoons cornstarch

Directions

  1. Peel pears, leaving stems intact. Cut pears in half lengthwise. Use a melon baller or small spoon to remove cores from pears. Meanwhile, in a medium saucepan combine apple juice, the water, maple syrup, and maple extract. Bring to boiling. Add pear halves. Return liquid to simmering. Simmer, covered, for 15 to 20 minutes or until pears are just tender. Remove from heat and transfer the pears and poaching liquid to a bowl; cool slightly. Cover; chill for at least 2 hours.
  2. Preheat oven to 350°F. For crust, in a food processor process pecans until finely ground. Add flour and powdered sugar; process to combine. Add cold butter. Cover and process with on/off turns until mixture forms fine crumbs. Dough will look dry. Press mixture onto the bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Line the crust with a double thickness of foil. Bake for 15 minutes. Carefully remove foil. Bake for 5 to 7 minutes more or until edge is lightly browned and bottom looks dry. Cool on a wire rack.
  3. For filling, in a heavy medium saucepan combine the granulated sugar, the 2 tablespoons cornstarch, the salt, cinnamon, and cloves. Add half-and-half; stir to combine. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten eggs. Return all of the egg mixture to the saucepan. Stir in ginger. Cook and stir until bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Place saucepan in a large bowl of ice water. Stir the mixture for 2 minutes to cool quickly.
  4. Pour filling into baked crust, spreading evenly. Cover surface with plastic wrap and chill for at least 4 hours or until firm.
  5. Remove chilled pears from poaching liquid; set aside. For glaze, transfer 1/2 cup of the poaching liquid to a small saucepan. Discard remaining poaching liquid. Add the 1-1/2 teaspoons cornstarch to the saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a small bowl; cover with plastic wrap; cool to room temperature.
  6. To assemble, just before serving slice pear halves to but not through the top to form fans. Arrange the pear fans in the center of the tart to form a circle, placing the stem ends in the center of the tart. Drizzle cooled glaze evenly over top of tart.
  7. Using a sharp thin knife, loosen crust from side of pan. Remove side of pan before serving.

Caribbean Pumpkin Soup

from Saveur

Ingredients

  • 3 tbsp. unsalted butter
  • 4 cloves garlic, minced
  • 1 medium white onion, minced
  • 1 Scotch bonnet pepper, stemmed, seeded, and minced (optional)
  • 3 lb. pumpkin, such as calabaza or butternut squash, peeled, seeded, and cut into 1/2″ pieces
  • 4 cups chicken stock
  • 4 sprigs thyme
  • 2 sprigs parsley
  • 1 bay leaf
  • 1 cup milk
  • 14 cup heavy cream
  • 12 tbsp. mild curry powder
  • 1 tsp. fresh lime juice
  • 14 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • Crème fraîche, for garnish

Directions

  1. Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic, onion, and, if using, Scotch bonnet; cook until golden, about 8 minutes.
  2. Add pumpkin, stock, thyme, parsley, and bay leaf; bring to a boil. Reduce heat to medium; cook until pumpkin is very tender, 30–35 minutes.
  3. Discard thyme, parsley, and bay leaf; working in batches, purée soup in a blender until smooth.
  4. Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper; simmer until slightly thick, 4–6 minutes.
  5. Ladle soup into bowls; garnish with a swirl of crème fraîche.

Cabbage Sausage and Orzo Soup

from Food52

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound Italian sausage (mild or spicy), bulk or with casings removed
  • yellow onion, finely chopped
  • 1 teaspoon kosher salt, plus more to taste
  • 1 pinch freshly ground black pepper, plus more to taste
  • garlic cloves, finely chopped
  • 1/4 cup tomato paste
  • large Napa or Savoy cabbage (about 2 pounds), trimmed, quartered, and thinly sliced
  • 4 cups chicken stock, homemade or low-sodium store-bought
  • 4 cups water
  • 3/4 cup orzo
  • or 2 Parmesan rinds
  • 1/3 cup chopped Italian parsley
  • 1 teaspoon red wine vinegar, or to taste
  • 1/2 cup grated Parmesan

Directions

  1. Heat olive oil in a large thick-bottomed pot or Dutch oven over medium heat. Add sausage in a single layer and brown, breaking it into bite-sized pieces and stirring occasionally, until it is just cooked through and no longer pink. Remove with a slotted spoon, leaving the rendered fat in the pot.
  2. Add the onion and several big pinches of kosher salt and black pepper. Saute for about 4 minutes, then add the garlic and saute for another 1 minute. Lower the heat, and add the tomato paste and continue cooking, stirring constantly and scraping the bottom of the pot, until it caramelizes and starts to change in color from bright to brick red, about 3 minutes.
  3. Add the cabbage, chicken stock, water, orzo, Parmesan rind(s), and another big pinch or two of salt. Simmer, uncovered, for 10 minutes, stirring and scraping the bottom of the pot occasionally to ensure nothing sticks. Add sausage and simmer for 5 to 8 minutes longer, stirring and scraping occasionally, until the orzo and cabbage are tender. Remove and discard rinds.
  4. At the end, add parsley and red wine vinegar. Adjust salt and acidity to taste. Serve the soup in bowls, topped with grated Parmesan.