Category Archives: Recipes

Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel


Bon Appétit Test Kitchen
Makes 12 servings

Ingredients

Streusel

1 1/4 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
1 1/2 cups coarsely chopped walnuts

Filling

1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup orange juice
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups dried tart cherries (9 ounces)
4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)
Lightly sweetened whipped cream or vanilla ice cream

Preparation

For streusel:

Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.

For filling:

Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.

Preheat oven to 375F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.
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Sugar Snap Pea Salad


4 servings

Ingredients

3/4 cup buttermilk
3 Tbsp. plain whole-milk Greek yogurt
2 Tbsp. fresh lemon juice
1 small garlic clove, finely grated
A large pinch of kosher salt
8 oz. sugar snap peas, strings removed, thinly sliced
2 Tbsp. extra-virgin olive oil, plus more
1 tsp. finely grated lemon zest, plus more
Flaky sea salt
Freshly ground black pepper

Preparation

Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of salt in a medium bowl.

Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with salt and pepper.

Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.

– Bon Appetit
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Salmon and Asparagus Quiche


(makes 4 servings)

Ingredients:

1 refrigerated pie crust (e.g. Pillsbury)
8 ounces fresh cooked salmon or smoked salmon, cut into chunks
12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
4 eggs
1 cup heavy cream
1 cup Parmesan cheese, grated
1 teaspoon minced thyme
1 teaspoon minced dill
Salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

To cook the asparagus, steam it on the stove (using a steamer basket over a pot filled with an inch of water, or putting it directly in the pot, covered for 3-4 minutes until tender) or in the microwave (wrap a few bunches in damp paper towels and microwave for 3-4 minutes, until tender).

Line a 9-inch pie pan with the crust, trimming any excess and crimping the edges around the pan. Poke several holes in the bottom with a fork, and let it pre-bake for 3-5 minutes.

While the crust is baking, whisk together the eggs, cream, cheese, salt, pepper, and the herbs.

Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top.

Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving.
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Strawberry Lemonade


Serves: 4

Ingredients

6 large organic lemons
1/2 cup of organic strawberry puree
4 large organic strawberries, cut up
1 1/4 cups organic cane sugar
2-3 cups hot filtered water
2 cups ice

Instructions

Start by adding about one cup of strawberries to your blender and puree for a few seconds and set aside.

Next add about 2 inches of hot water to the bottom of the pitcher. Then add in your sugar and mix until dissolved.

Cut and squeeze 5 of your lemons into the pitcher.

Add in your strawberry puree and mix until combined.

Then add in 2 cups of ice and stir a little more.

After it’s mixed well and tastes to your liking, add in one cut up lemon and 4 cut up strawberries.
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Grilled Carrots with Cumin-Serrano Yogurt


8 servings

Ingredients

3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch
2 bunches spring onions or scallions, tops trimmed, halved lengthwise
4 tablespoons olive oil, divided
Kosher salt
1 teaspoon cumin seeds
1 serrano chile, finely chopped, plus more sliced for serving
1 cup plain whole-milk Greek yogurt
1/4 cup fresh lime juice
2 tablespoons chopped mint, plus leaves for serving

Special Equipment

A spice mill or mortar and pestle

Preparation

Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15–20 minutes.

Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 Tbsp. oil; season with salt.

Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.

Do Ahead: Yogurt can be made 2 days ahead. Cover and chill.

– Bon Appetit
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New Mexican Green Chile Cheeseburger


1 serving

Ingredients

1/8 tsp. cumin
1/8 tsp. chile powder
1/8 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. paprika (smoked)
1/3 lb. ground beef (grass fed)
1/2 tbsp. oil
1 brioche bun
1/2 tbsp. mayo
1 tbsp. green chiles
2 slices pepper jack cheese
2 slices tomato (beefsteak)
1 pinch of salt

Steps

Begin by mixing the cumin, chile powder, salt, garlic power, and smoked paprika in a small dish.

Form the meat into a patty shape, pressing down in the middle so that it’s got a dent in the middle. Sprinkle all sides with the seasoning salt and set aside,

Grill or heat a skillet over medium high heat. Add the seasoned beef patty and cook for a few minutes on each side, trying to only flip once, until the burger is cooked to your likeness.

When the meat is done, remove the cast iron from the heat, leaving the patty inside – and place 2 slices of the pepper jack cheese to the top of the patty, cover with a lid or tinfoil and let the residual heat melt the cheese for a few minutes.

Once the cheese starts to soften and ooze down, place the green chiles on top of the burger and put the lid back on.

Meanwhile, toast the bun under the broiler – being extra careful not to let the brioche burn.

Once the bun is toasted, smear each interior side with a half the mayo and add the green chile pepper jack patty to the bottom of bun. Top with tomatoes, a sprinkle of salt and the top half of the brioche bun.

Serve immediately.

– MacKenzie Smith
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Berry Cake

Ingredients:

1 lemon pound cake
1 (8 oz.) container frozen whipped topping, thawed
1 (3.5 oz.) package instant vanilla pudding
1 teaspoon vanilla
1 pint blueberries, rinsed and drained
2 pints strawberries, rinsed and thinly sliced lengthwise
1 cup milk

Directions:

Prepare the lemon pound cake batter according to recipe instructions and pour batter into a lightly greased 9×13-inch pan.

Bake for 50-55 minutes and let cool completely before adding the frosting.

In a bowl, mix the instant pudding with the milk and vanilla until it’s smooth, then gently fold the whipped topping into the mixture until it’s well combined.

Note: if using glaze from pound cake recipe, mix it into the frosting at this point.

Frost the cooled cake with the whipped topping mixture. Then, place the blueberries in a square in the top-left corner of the cake and arrange the slices of strawberries so they look like stripes across the cake.

Refrigerate until you’re ready to serve.
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Blistered Asparagus


4 servings

Ingredients

2 Tbsp. vegetable oil
12 oz. asparagus, trimmed
1 Fresno chile, seeds removed, finely chopped
2 Tbsp. soy sauce
1 Tbsp. fresh lime juice
1 tsp. honey
1 tsp. toasted sesame oil
1 tsp. finely grated peeled ginger
2 Tbsp. crushed salted, dry-roasted peanuts
2 Tbsp. toasted unsweetened shredded coconut

Preparation

Heat oil in a large skillet over medium-high. Cook asparagus, tossing often, until stalks are bright green, blistered in spots, and tender, about 5 minutes. Season with salt and transfer to a platter.

Stir chile, soy sauce, lime juice, honey, sesame oil, and ginger in a small bowl to combine. Mix in peanuts and coconut and spoon over asparagus.

– Bon Appetit
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Steak and Eggs With Chimichurri


1 serving

Ingredients

2 tablespoons fresh parsley (chopped)
2 tablespoons fresh cilantro (chopped)
2 tablespoons olive oil
1 tablespoon lime juice (fresh squeezed)
1 teaspoon garlic (minced)
2 teaspoons salt (divided)
1/2 teaspoon crushed red pepper flakes
1 (6-ounce) rib-eye steak (or sirloin steak)
1 teaspoon ground black pepper
2 tablespoons butter (divided)
2 large eggs
Optional: Hot sauce (for serving)

Steps

Make the chimichurri sauce first. Whisk together the fresh parsley, cilantro, olive oil, lime juice, garlic, a teaspoon of the salt, and the crushed red pepper flakes in a small bowl. You can also process this sauce in the food processor for a finer minced sauce. You can do this step up to a day ahead of time. The longer it sits, the more flavorful it will get.

Generously salt and pepper both sides of the steak.

Heat a cast iron skillet or another heavy-bottomed pan on high heat. Once hot, add a tablespoon of butter to the pan and add the steak. Sear on high heat for 3 minutes. Do not move until the three minutes are up. This will guarantee good color and an even sear.

Flip the steak and add the other tablespoon of butter to the pan and crack the two eggs onto the other side of the pan. Generously season the eggs with salt and pepper too. You can fry them in a different pan if you wish.

Cook the steak and the eggs another 3 minutes for medium rare. You’ll know the eggs are done when the whites are set and the yolks are still jiggly. Heat for longer if you want a more well done steak. You can also flip the eggs if you like them over easy.

Top the steak with the chimichurri sauce and serve with a little hot sauce if you like. Wait a few minutes to allow the steak to rest before slicing.

– Leah Maroney
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Pecan, Bourbon, and Butterscotch Bread Pudding


Anita Lo Bon Appétit Test Kitchen
Based on a dessert that Lo serves at Annisa, this custardy bread pudding is shot through with poppy seeds for a stunning visual and textural effect. The bread soaks overnight; begin 1 day ahead.
Makes 10 servings

Ingredients

Butterscotch sauce:

1 cup (packed) light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 cup heavy cream
1 tablespoon bourbon (optional)

Pudding:

1 pound day-old rustic white bread, crusts removed, cut into 1/2″ cubes (12 cups)
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons plus 1 1/2 cups sugar
5 large eggs
4 cups heavy cream
1 1/2 tablespoons poppy seeds
Pinch of kosher salt
3 tablespoons bourbon
1/2 vanilla bean, split lengthwise
2 cups pecan pieces

Preparation

For butterscotch sauce:

Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/3 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.

For pudding:

Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2″ glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.

Preheat oven to 325F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4-1 1/2 hours. Serve bread pudding with butterscotch sauce.
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