Ingredients
For the pastry
- 1½ cups all-purpose flour, plus more for dusting
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- ¼ teaspoon baking powder
- Pinch of paprika
- 1 stick cold unsalted butter, cut into pieces
- 2 to 3 tablespoons ice water
- 2 tablespoons heavy cream, for brushing
For the stock
- 3 live lobsters (about 1½ pounds each)
- Kosher salt
- 4 tablespoons unsalted butter
- 1 small onion, roughly chopped
- 2 carrots, roughly chopped
- 2 stalks celery, sliced
- 3 tablespoons tomato paste
- ¼ cup brandy
- ½ cup dry white wine or dry prosecco
- 4 to 6 sprigs parsley, torn in half
- 2 bay leaves
- 1 teaspoon whole black peppercorns
For the pot pie
- 5 tablespoons unsalted butter
- 2 shallots, chopped
- 2 cloves garlic, finely chopped
- 1 pound Yukon Gold potatoes, peeled and chopped
- Kosher salt and freshly ground pepper
- 1 carrot, chopped
- 1 stalk celery, chopped
- ½ cup heavy cream, plus more if needed
- 1 cup frozen peas
- 1 tablespoon all-purpose flour
- 2 tablespoons chopped fresh chives, plus more for topping
- 1 tablespoon chopped fresh tarragon
Directions
- Make the pastry: Whisk the flour, salt, sugar, baking powder and paprika in a large bowl. Add the butter and work it in with your fingers until it is in pea-size pieces. Sprinkle in 2 tablespoons ice water and toss with your fingers. Gradually mix in up to 1 more tablespoon ice water until the dough holds together when pinched. Wrap in plastic wrap, flatten into a disk and refrigerate until firm, at least 2 hours or up to 1 day.
- Make the stock: To kill the lobsters, place the tip of a chef’s knife between the eyes of each lobster and quickly plunge it in (this is the most humane method). Twist off the tail and claws. Put the bodies in one bowl and the tails and claws in another.
- Bring a large saucepan of water to a boil and season generously with salt. Roughly chop the lobster bodies. Heat the butter in a separate large wide pot over mediumhigh heat, then add the chopped lobster bodies. Cook, stirring, until bright red, about 5 minutes. Add the onion, carrots and celery; cook until softened, 3 to 5 minutes. Add the tomato paste and stir well to coat. Carefully add the brandy, scraping up any bits from the bottom of the pot, and cook until evaporated. Add the wine and cook until reduced by half. Add just enough water to cover the lobster (5 to 6 cups); add the parsley, bay leaves and peppercorns. Bring to a simmer and cook 1 hour. Strain the stock through a colander and discard the large pieces, then strain again through a fine-mesh sieve to catch any shell bits (you should have about 3 cups stock).
- Meanwhile, add the lobster tails and claws to the boiling water and cook until the shells are bright and the meat is mostly cooked through, 5 to 6 minutes. Transfer to a large bowl of ice water to cool. Remove the meat from the shells, chop into bite-size pieces and refrigerate.
- While the stock simmers, bake the pastry: Preheat the oven to 400˚. On a lightly floured surface, roll out the dough into a 10½- to 11-inch round, about ⅜ inch thick. Trim the edges, brush with the heavy cream and cut into 12 wedges. Arrange on an ungreased baking sheet and bake until browned, 20 to 25 minutes. Let cool.
- Make the pot pie: Heat 4 tablespoons butter in a large pot over medium heat. Add the shallots and garlic and cook until softened, 3 minutes. Add the potatoes and a pinch each of salt and pepper. Cook until beginning to soften, 3 minutes. Stir in the carrot and celery, add the prepared lobster stock and bring to a simmer. Cook until the potatoes are tender and the stock has thickened, 12 to 15 minutes. Add the heavy cream and peas and simmer until the cream has thickened slightly, about 5 minutes. Mash the remaining 1 tablespoon butter with the flour until well combined, then add to the broth, stirring to thicken. Stir in the lobster meat, chives and tarragon and cook just until the lobster is heated through, 1 to 2 minutes. Season with salt and pepper and add a splash of heavy cream if the mixture is too thick.
- Divide the pot pie mixture among bowls and top with more chives. Add 2 triangles of pastry to each dish.
Ingredients
For the cake
- 1 stick unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 cup boiling water
For the frosting
- 4 cups confectioners’ sugar
- 1 8-ounce package cream cheese, at room temperature
- 2 sticks unsalted butter, at room temperature
- 1 tablespoon pure vanilla extract
- Ground cinnamon, for dusting
Directions
- Preheat the oven to 350˚ and line two 12-cup muffin pans with cupcake liners.
- Make the cupcakes: Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Beat in the eggs one at a time, then beat in the molasses, scraping down the bowl.
- Sift the flour, spices and salt into a medium bowl; add to the butter mixture and beat until just combined. Combine the baking soda and boiling water in a small bowl, then fold into the batter (it will be runny). Divide among the muffin cups. Bake until a toothpick comes out clean or with crumbs, about 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Beat the confectioners’ sugar, cream cheese, butter and vanilla in a large bowl with a mixer on low speed until incorporated. Increase the speed to medium high and beat until smooth. Spread or pipe on the cupcakes. Dust with cinnamon.
Ingredients
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 4 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste, at room temperature
- 1 egg, lightly beaten
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
- Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
- Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate-covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
- Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
- Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
- Cut a small star out of the excess pastry; place it on top of the tree. Brush the star and the whole tree with beaten egg.
- Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.
Ingredients
- 1½ packages active dry yeast (about 3½ teaspoons)
- 1 tablespoon plus ½ cup sugar
- ½ cup vegetable oil, more for greasing bowl
- 5 large eggs
- 1 tablespoon salt
- 8 to 8½cups all-purpose flour
- Poppy or sesame seeds for sprinkling
Directions
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1¾ cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
- Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
- To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1½ inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
- If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
- Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
Ingredients
- 3/4 cup shortening
- 1 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 3 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup sugar
Filling
- 3 ounces cream cheese, softened
- 1/3 cup butter, softened
- 2 teaspoons lemon extract
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Directions
- Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight.
- Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool.
- Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.
Ingredients
- 1/2 large butternut squash
- 1 cup carrot , cut into rounds
- 1/2 large yellow onion , cut into thick slices
- 3 garlic cloves
- 1 Tablespoon olive oil
- salt , to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper powder
- 1/8 teaspoon ground nutmeg
- 2 sprigs fresh thyme
- 2 Tablespoons butter
- 2-3 cups chicken broth (adjust to the soup consistency)
- Bread croutons , to serve (optional)
Directions
- Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside.
- Peel the skin and remove the seeds from the butternut squash. Chop the butternut squash into 1-inch squares. Transfer them to the tray.
- Add the carrots, onions, and cloves to the same tray.
- Toss the olive oil over the veggies along with the spices; salt, black pepper, cayenne pepper, nutmeg, and thyme. Coat them well.
- Place it in the oven and roast for 1 hour until the veggies are soft and tender.
- Heat a heavy bottom pot over medium heat and add butter. Once the butter is melted add the roasted veggies along with the chicken broth. Let them simmer for 4-5 minutes.
- Using an immersion blender, puree the soup until smooth and creamy. If the soup consistency is thick add some more broth to make it a little thin.
- Serve the butternut squash soup while it is still warm with bread croutons on top.
Ingredients
- Salt and pepper
- 1 pound pasta, such as linguine or spaghetti
- 3 tablespoons extra-virgin olive oil
- 1 small garlic clove, minced
- 1½ pounds small shrimp, preferably wild, peeled and deveined, patted dry
- Generous pinch of red-pepper flakes
- 2 cups tender corn kernels (from 2 or 3 ears)
- 2 tablespoons thinly sliced scallions
- 2 tablespoons roughly chopped basil, plus more basil leaves for garnish
Directions
- Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
- As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
- Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
- Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.
Ingredients
- 4 oz. dried apricots
- ¼ cup dark rum or arrack
- 1 Tbsp. unsalted butter
- ¼ tsp. ground cinnamon
- 3 Tbsp. plus 1 tsp. coconut sugar or dark brown sugar
- 2 grains of selim pods
- ½ tsp. cubeb pepper or Ashanti pepper (uziza)
- ½ cup peanut oil or vegetable oil
- 1 medium white onion, finely chopped
- 1 small red onion, thinly sliced
- 2 garlic cloves, coarsely chopped
- 1 1″ piece ginger, peeled, finely grated (unpeeled if organic)
- 1 Tbsp. crushed red pepper flakes
- 1 tsp. chopped rosemary
- 1 tsp. chopped thyme
- ¾ tsp. dried prawn or shrimp powder
- 1 tsp. okra salt or kosher salt, plus more
- 2 Tbsp. tomato purée
- 3–4 Tbsp. dried chile powder
- ⅔ cups low-sodium chicken broth
- 1 Scotch bonnet or habanero chile, pierced a few times with a knife
Directions
Step 1
Place apricots in a small bowl and pour in hot water to cover. Let sit 20 minutes, then drain and coarsely chop. Return apricots to same bowl and add rum; stir to coat. Chill at least 30 minutes and up to 1 day. Drain into a mesh sieve set over another small bowl or container. Reserve apricots and rum separately.
Step 2
Melt butter in a medium saucepan over medium heat. Add cinnamon, 3 Tbsp. coconut sugar, and reserved apricots. Cook, stirring occasionally, until apricots are slightly softened and coated in caramel, 6–8 minutes. Add reserved rum and cook, stirring often, until thickened and syrupy, about 5 minutes. Let cool slightly. (Just FYI: You can eat these drunk apricots right away over vanilla ice cream and be very happy.)
Step 3
Toast grains of selim pods and cubeb peppers in a small skillet over medium-low heat, shaking occasionally, until fragrant, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool. Grind as well as you can. The grains of selim won’t completely break up, so cracked open but mostly whole is okay—you just want to release some of their flavor.
Step 4
Heat oil in a large Dutch oven or other heavy pot over medium. Cook white and red onions, stirring occasionally, until softened and just starting brown, 20–25 minutes. Stir in ground grains of selim and cubeb pepper, garlic, ginger, and remaining 1 tsp. coconut sugar. Cook, stirring occasionally, 5 minutes. Add red pepper flakes, rosemary, thyme, prawn powder, and 1 tsp. salt to pot and cook, stirring occasionally, about 2 minutes. Add drunk apricots along with any syrup and cook, stirring often, about 2 minutes.
Step 5
Add tomato purée to pot and cook, stirring occasionally, 4 minutes, then stir in chile powder. Add broth and fresh chile. Cover pot and cook, stirring occasionally to prevent sticking, until a loose dark brown paste forms, 30–40 minutes. The oil will rise to the surface when the sauce is ready. Remove from heat; taste and season with more salt if needed. If you like texture, leave as is, or blend with an immersion blender (or let it cool slightly and blend it in a blender) to make it smooth. Let cool completely.
Step 6
Spoon shito into jars or an airtight container with at least a ¼” layer of oil on top.
Step 7
Do ahead: Shito can made 1 week ahead. Cover and chill.
Step 8
Note: The amount of chile described in this recipe is what I would classify as pretty hot—some West Africans might call this medium hot, some very hot. Folks familiar with heat will enjoy this, but if you don’t like super-jacked heat you should probably err on the lower end of the range.
Ingredients
- ¼ cup vegetable oil
- 1 pound ground chicken (preferably dark meat)
- 2 teaspoons minced garlic (from 2 cloves)
- 2 teaspoons granulated sugar
- 1 teaspoon minced fresh bird’s-eye chile or other fresh chile (from 1 chile)
- 8 ounces green beans, trimmed and cut into ½-inch pieces (about 1½ cups)
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon Thai seasoning sauce (such as Golden Mountain; see Tip)
- 1 cup loosely packed basil leaves (preferably Thai basil or holy basil)
- Ground white pepper, to taste
- Steamed jasmine rice, for serving
- 4 crispy fried eggs (optional)
Directions
- Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
- Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
- Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
- Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, cubed, plus more for pan
- All-purpose flour (for pan)
- 1 pound sliced frozen peaches (about 4 cups)
- 1 pint fresh blueberries (about 2 cups)
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 (16-ounce) box store-bought yellow cake mix
- 1/2 teaspoon ground cinnamon
- 1 cup pecans, chopped
Directions
- Preheat oven to 350°F. Butter and flour a 13×9″ baking dish. Arrange peaches and blueberries in a single layer in prepared dish. Top evenly with sugar and add vanilla. Shake pan gently to cover fruit with sugar. Sprinkle cake mix and cinnamon over fruit and shake gently again to combine. Dot evenly with 3/4 cup cubed butter and top with pecans. Bake cake until surface springs back to the touch and cake is set and golden brown, 40-45 minutes. Serve warm or at room temperature.
- Cake can be made 3 days ahead; wrap in plastic and chill.
dianemdaugherty 