Ingredients
- 1 Gallon White Vinegar
- 1 cup Salt
- 1 Tbsp. dish soap
Directions
- Start by measuring and mixing 1 gallon of white vinegar with 1 cup of salt and 1 tablespoon of dish soap. Mix this directly into a pump-style garden sprayer, a handle-held spray bottle, or a gallon of vinegar.
Ingredients
- 2 Tbsp. soy sauce
- 2 Tbsp. tahini
- 1 Tbsp. fresh lime juice
- 1 Tbsp. maple syrup
- a dab of sambal oelek
Directions
- Combine all ingredients in a small bowl—taste and increase the spice from there.
Substitutions
tahini- peanut butter or almond butter
sambal oelek-sriracha
maple syrup -Honey, agave, or brown sugar
lime juice – rice wine vinegar
Ingredients
- 1 package graham crackers
- 1 package (8 ounces) cream cheese, softened
- 2 packages (3-1/3 ounces each) instant lemon pudding mix
- 2-1/2 cups 2% milk
- 1 carton (16 ounces) frozen whipped topping, thawed
- 2 tablespoons grated lemon zest
Directions
- In a large bowl, beat softened cream cheese, pudding mix and 1 tablespoon of lemon zest until blended. Gradually beat in milk until smooth. A good hand mixer will make this job easy.
- Fold in the thawed whipped topping.
- Arrange the crackers in an ungreased 13-by-9-inch dish. Make sure your pan is at least 2 inches deep to accommodate all the filling. Then spread a third of the lemon mixture over the crackers and repeat twice more.
- Sprinkle with the remaining tablespoon of lemon zest. Refrigerate, covered, for, 8 hours or overnight.
Ingredients
Custard
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-1/2 cups whole milk
- 3 large egg yolks
- 2 tablespoons butter, cubed
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream, whipped
Cake
- 1/4 cup sugar
- 1 envelope (1/4 ounce) active dry yeast
- 1/4 teaspoon salt
- 2-3/4 cups all-purpose flour, divided
- 3/4 cup whole milk
- 1/3 cup butter, cubed
- 2 large eggs, room temperature
Almond Topping
- 1/4 cup butter
- 3 tablespoons honey
- 2 tablespoons sugar
- 1 cup sliced almonds
Directions
- For custard filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold.
- Whisk custard gently. Fold in half the whipped cream, then fold in remaining whipped cream. Cover and refrigerate.
- Meanwhile, while custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside.
- Punch down dough. Transfer to a greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen side from pan with a knife. Cool 1 hour longer.
- Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over bottom layer. Replace top of cake. Serve immediately. Chill leftovers.
Ingredients
- 1 pound trimmed Brussels sprouts
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon crushed red pepper
- 1 diced Granny Smith or Honeycrisp apple
- 2 ounces shredded Parmesan cheese
- 1/3 cup toasted and chopped pecans
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Directions
- Thinly slice 1 lb. trimmed Brussels sprouts using a mandoline or food processor fitted with the slicer attachment. Transfer sliced Brussels sprouts to a large bowl.
- Add 6 Tbsp. extra-virgin olive oil, 1 Tbsp. lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp. crushed red pepper; toss to coat. Add 1 diced Granny Smith or Honeycrisp apple, 2 oz. shredded Parmesan cheese, 1/3 cup toasted and chopped pecans, 1 Tbsp. honey, 1 tsp. kosher salt, and 1/2 tsp. black pepper; toss to coat.
- Let stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.
Ingredients
- 2 cups crushed pretzels
- 11 Tbsp. + 1/4 cup sugar, divided
- ½ cup butter or margarine, melted
- Vegetable cooking spray
- 8 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 8 oz. frozen whipped topping, thawed (1 container)
- 6 oz. strawberry gelatin (1 packet)
- 2 cups boiling water
- 10 oz. frozen strawberries in light syrup, thawed (1 package)
- 16 oz. sour cream (1 container)
- ¼ cup chopped pecans, toasted
Directions
- Combine 2 cups crushed pretzels, 6 tablespoons sugar, and 1/2 cup melted butter. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray. (Mixture will be crumbly.)
- Bake at 350°F for 15 minutes; cool completely.
- Beat softened cream cheese, 5 tablespoons sugar, and 1 teaspoon vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer.
- Stir together gelatin and 2 cups boiling water until dissolved; add strawberries. Chill 1 hour or until partially set. Spread gelatin mixture over cream cheese layer; chill 8 hours or until set.
- Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer; sprinkle with pecans.
Ingredients
- 1 cup dry white wine
- 1 clove garlic, minced
- 1 teaspoon celery seeds
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg, or mace
- 2 tablespoons tarragon vinegar
- 1 cup mustard seeds
- 2 tablespoons malt vinegar
Directions
- In a small, heavy saucepan, whisk together the white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg.
- Bring it just to a boil, immediately remove the pan from heat, and allow it to sit and steep uncovered for 2 hours.
- In the meantime, toast the mustard seeds by placing them in a dry, heavy skillet over medium heat.
- Heat uncovered until the seeds begin to pop.
- Remove from heat, cover with a paper towel, and let cool (about 5 to 10 minutes).
- Place the toasted mustard seeds in a zip top bag. Crush with a rolling pin until they are coarsely ground. You may also use a food processor but do not overprocess the seeds. Set aside.
- Sterilize 3 (1-cup) jars and lids by boiling for 10 full minutes, and leave them in the hot water.
- In a large bowl, mix the coarse-ground, toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste.
- Reheat wine and spice mixture over high heat until it reaches a boil. Strain through cheesecloth or a fine mesh strainer into the bowl with the mustard. Whisk until well-combined.
- Pour into hot, sterilized jars, leaving 1/8-inch headspace, and seal with lids.
- Label the jars with the date they were prepared.
- Store in a cool, dry place for three weeks before using.
Notes
Homemade mustard will last longer when it is stored in the refrigerator, whether opened or unopened. It can last for as long as a year but should be discarded if you see any mold growth or detect flavors or odors that seem off. If you are giving it as a gift, be sure to include those notes for your recipients.
Ingredients
For the Biscotti
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 6 tablespoons unsalted butter, at room temperature
- ¾ cup granulated pure maple sugar
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup crystallized ginger, finely chopped
For the Glaze
- 2 cups confectioners’ sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon maple extract
- ½ teaspoon ground ginger
- 2 to 3 tablespoons whole milk
- White sprinkles, for decorating
Directions
- Make the biscotti: Preheat the oven to 350˚ and line a baking sheet with parchment paper. Whisk the flour, baking powder, ground ginger, cinnamon and nutmeg in a medium bowl. In a large bowl, beat the butter, maple sugar and salt with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract (it’s OK if the mixture looks curdled). Add the flour mixture and beat on low speed until just combined. Stir in the crystallized ginger.
- Scrape the dough into the middle of the baking sheet and gently press and shape with your hands into a 3-by-13-inch log. Bake until lightly browned on the top and sides and firm to the touch, 35 to 40 minutes. Let cool 30 minutes on the baking sheet, then remove the log to a cutting board, reserving the baking sheet and parchment.
- Using a serrated knife, slice the log on the diagonal into ½- to ¾-inch-thick slices. Arrange the slices on the baking sheet, cut-side down. Bake until the tops of the biscotti are dry and lightly browned, about 20 minutes. Transfer to a rack to cool completely.
- Make the glaze: Whisk the confectioners’ sugar, maple syrup, maple extract, ground ginger and 2 tablespoons milk in a medium bowl until smooth. Gradually whisk in up to 1 more tablespoon milk until the glaze is a dippable consistency. Dip each biscotti halfway into the glaze, letting the excess drip off, then return to the rack. Top with sprinkles. Let set, about 10 minutes.
Ingredients
For the cake
- Cooking spray
- 2½ cups all-purpose flour, plus more for the pan
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 2½ cups sugar
- 2 tablespoons finely grated orange zest (from 2 oranges)
- 4 large eggs
- 1 tablespoon coconut extract
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1 cup sweetened shredded coconut
For the Glaze
- 8 ounces white chocolate, finely chopped
- ¼ cup heavy cream
- 1 teaspoon finely grated orange zest
- ½ teaspoon coconut extract
- Sugared cranberries and orange zest, for decorating
Directions
- Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 325˚. Coat a 12-cup bundt pan generously with cooking spray. Dust with flour to coat and tap out the excess. Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the sugar and orange zest and beat until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then add both extracts. Beat in the flour mixture in 3 batches, alternating with the sour cream in 2 batches. Beat in the shredded coconut until combined.
- Transfer the batter to the bundt pan and smooth out the top. Bake until the cake has puffed, is a deep golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a rack and let cool 20 to 30 minutes. Run a small offset spatula around the edges of the cake, then carefully invert the cake onto the rack to cool completely, about 2 hours.
- To make the topping, dissolve ½ cup sugar in ½ cup simmering water; pour over ½ cup fresh cranberries and some thin strips of orange zest. After an hour, drain, then toss the cranberries and zest in ½ cup sugar and let dry for 2 hours.
- Make the glaze: Combine the white chocolate and heavy cream in a medium heatproof bowl. Set the bowl over a saucepan filled with about 1 inch of simmering water (do not let the bottom of the bowl touch the water). Cook, stirring, until the glaze is smooth and thick, 2 to 3 minutes. Remove the bowl from the pan and stir in the grated orange zest and coconut extract. Let the glaze cool slightly, 3 to 5 minutes.
- Spoon the glaze over the cake, allowing it to drip down the sides. Arrange the sugared cranberries and orange zest on top. Let the glaze set completely before slicing, at least 20 minutes.
Ingredients
- ⅔ cup raw cashews
- 5 garlic cloves, divided
- 1 2″ piece ginger, peeled, halved, divided
- 1½ lb. skinless, boneless chicken thighs, excess fat trimmed, cut into 2″ pieces
- 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
- 1 small jalapeno, halved
- 2 Tbsp. fresh lime juice
- 1 tsp. cumin seeds
- ½ tsp. ground turmeric
- 1 Tbsp. vegetable oil Steamed rice, cilantro sprigs, and lime wedges (for serving)
Directions
- Place cashews in a small bowl and pour in hot water to cover. Let sit until softened (you should be able to crush a nut easily between 2 fingers), 15–20 minutes.
- Meanwhile, finely grate 2 garlic cloves and half of ginger into a medium bowl. Add chicken and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and toss to combine. Let chicken sit while you make the sauce.
- Drain cashews and transfer to a blender. Coarsely chop remaining ginger. Add ginger, jalapeño, lime juice, cumin seeds, turmeric, remaining 3 garlic cloves, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ cups water to blender and blend until smooth. Set cashew sauce aside.
- Heat oil in a large skillet over medium-high. Cook chicken, tossing occasionally, until cooked through, about 3 minutes. Add reserved cashew sauce and cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes.
- Divide rice among shallow bowls and spoon cashew chicken over; top with cilantro. Serve with lime wedges for squeezing over.
