Puchkas

200 grams plain yogurt
Salt to taste
1/4 teaspoon chili powder
1/4 teaspoon roasted cumin powder
100 grams potato (about 1 medium)
20 small ready-made puris (pani puris)
50 grams cooked chickpeas, rinsed
Sev
Tangy Herb Chutney
Quick Tamarind Chutney

Whisk the yogurt with a little salt, the chili powder, and the cumin powder until smooth.

Boil the potato in salted water until tender, then peel and cut into 1/2-inch cubes.

Assemble the puchkas when ready to eat.  Break a hole in one convex side with a fingernail.  Fill each puri with a few potato pieces and chickpeas.  Spoon a little yogurt in, then add some tamarind chutney and tangy herb chutney.  Sprinkle generously with sev and serve immediately.

Serves 4.

From I Love Curry by Anjum Anand

Quick Tamarind Chutney

2 teaspoons tamarind paste
4 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon roasted cumin powder

Place the tamarind, sugar, and 6 tablespoons water in a small saucepan.  Bring to a boil and simmer for three minutes.  Add the salt, pepper, and cumin powder.  Cook until chutney is syrupy, another minute or two.  

Makes 4 tablespoons chutney.

From I Love Curry by Anjum Anand

White Spice Pound Cake

1/4 cup milk
4 large egg whites
2 teaspoons vanilla
2 cups sifted cake flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 1/2 teaspoon unsweetened cocoa
16 tablespoons unsalted butter

Heat the oven to 350° F.  Grease and flour a 6-cup loaf pan or Bundt pan.  (If using a loaf pan, grease it, line the bottom with parchment, then grease and flour again.)

In a medium bowl, lightly combine the milk, egg whites, and vanilla.

In the bowl of a stand mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend.  Add the butter and half the egg mixture.  Mix on low speed until the dry ingredients are moistened.  Increase to medium speed and beat for 1 minute to aerate and develop the cake's structure.  Scrape down the sides.  Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.  Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with a spatula.  Bake 45 to 55 minutes in loaf pan or 40 to 50 minutes in a Bundt pan, or until a cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.  The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a rack for 10 minutes and invert onto a wire rack.

Serves 10.

From The Cake Bible by Rose Levy Beranbaum

Orange Custard Cream

125 ml (1/2 cup) milk
125 ml (1/2 cup) light cream
Finely grated rind and juice of 1 orange
3 egg yolks
50 grams (about 1/4) granulated sugar
20 grams (about 2 tablespoons plus 1 teaspoon) cornstarch
15 grams (about 2 tablespoons) unbleached all-purpose flour
20 ml (1 tablespoon plus 1 teaspoon) orange liqueur
200 ml (a little less than 1 cup) thickened cream, whisked to soft peaks

Bring milk, cream, and rind to simmer in a saucepan over medium-high heat.  

Whisk yolks, sugar, cornstarch, flour, and orange juice in a bowl to combine.  Whisking continuously, slowly add hot cream mixture to egg mixture a little at a time.  Return custard to pan and whisk continuously until thick and smooth, about 3-4 minutes.  

Remove from heat and whisk in liqueur.  Transfer to a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled.  Whisk to loosen, then fold in thickened cream.

From Australian Gourmet Traveller

Tangy Herb Chutney

60 grams cilantro (about 1 bunch), leaves and stalks
2 1/2 tablespoons lemon juice
2 green chilies, seeds removed if desired
12 grams mint leaves (about a small handful)
20 grams raw or roasted unsalted pistachios (about 30-35)
Salt to taste

Blend together all the ingredients with 4 tablespoons water until smooth; it might take a few minutes.  Taste and adjust the seasoning.  Keep in a glass jar in the fridge for up to a week, or freeze until ready to use.

Makes 200 ml/ a little more than 3/4 of a cup

From I Love Curry by Anjum Anand

Stir-Fried Nigella Cabbage

1 tablespoon mustard or vegetable oil
Small pinch asafoetida
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds
1/2 teaspoon dried red chili flakes
2 teaspoons urad dal
1-2 tablespoons peanuts, chopped
10-15 curry leaves, sliced
1/2 green cabbage, very thinly sliced
Salt to taste

Heat the oil in a large skillet or wok.  Add the asafoetida, mustard, and nigella seeds and fry for 30 seconds or until they pop.  Add the chili flakes, dal, and peanuts.  Turn the heat down and fry until the lentils begin to color, then add the curry leaves, cabbage, and salt to taste.

Stir fry for 3 minutes, then cover the pan and cook on low heat for further 6-7 minutes or until the cabbage has wilted but still retains some bite.

Serves 2.

From Indian Food Made Easy by Anjum Anand, with minor changes

Vanilla Creme Anglaise

200 ml cream (about 1 scant cup)
200 ml milk (about 1 scant cup)
1 vanilla pod, split and seeds scraped
4 egg yolks
40 grams sugar (about 1/4 cup)

Heat the cream and milk in a heavy-based saucepan over moderate heat.  Add the vanilla seeds and scraped pod and bring to the boil.  Remove from the heat and leave to infuse for 5-10 minutes.  

Put the egg yolks and sugar into a large mixing bowl and whisk together until pale and creamy.  Pour the hot liquid into the egg mixture a little at a time and whisk gently to combine.  Pour back into the saucepan and cook gently over moderate heat for about 8 minutes.  Stir frequently with a wooden spoon until the custard thickens to coat the back of the spoon.

Remove from the heat and strain through a fine sieve.  Serve the hot custard immediately or allow to cool and store in a sealed container in the refrigerator for up to 5 days.

Makes 500 ml.

From French Lessons by Justin North

Marzipan

1 1/8 lb (500 g) almonds (either skin on, or blanched and peeled for white marzipan) 
7/8 cup (100 g) confectioners' sugar, plus more to dust

Process the almonds in a food processor until they become a paste.  Add the powdered sugar, process again, and then add 3 1/4 tablespoons (50 ml) of water.  Process a final time.

Take the marzipan out of the food processor and knead it on a work surface dusted with powdered sugar.  Marzipan will keep for up to 2 weeks, wrapped in plastic wrap in the refrigerator.

Makes 1 1/3 lb (600 g)

From Scandinavian Baking by Trine Hahnemann

Chai Masala

20 3-inch cinnamon sticks, shredded
40 cardamom pods, lightly crushed
2 vanilla beans, sliced lengthwise and cut into half-inch pieces
160 peppercorns
20 cloves
15 allspice berries
1/4 cup dried chopped orange peel

Mix all ingredients together together.  Simmer for 15 to 30 minutes in water before adding tea.

Should be enough for about 24 1-cup servings of tea.

Turkey Chili with White Beans

1 tablespoon vegetable oil

1-2 medium onions, chopped

1 1/2 teaspoons dried oregano

2 teaspoons ground cumin

1 1/2 pounds lean ground turkey

1/4 cup chili powder

2 bay leaves

1 tablespoon unsweetened cocoa powder

1 1/2 teaspoons salt

1/4 teaspoon ground cinnamon

1 28-ounce can whole tomatoes

3 cups beef or chicken stock

1 8-ounce can tomato sauce

3 15-ounce cans small white beans, rinsed, drained

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Serves 8.

From Bon Appetit/Epicurious

Guinness Stout Ginger Cake

1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom

Heat oven to 350°F.  Butter a 9x5-inch loaf pan; line the bottom and sides with parchment and grease the parchment.  Alternatively, butter and flour a 10-cup Bundt pan.

In a large saucepan over high heat, combine the stout and molasses and bring to a boil.  Turn off the heat and add the baking soda.  Allow to sit until the foam dissipates.

Meanwhile, in a bowl, whisk together the eggs and both sugars.  Whisk in the oil.  In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.  Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.  

Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed.  Do not open the oven until the gingerbread is almost done, or the center may fall slightly.  Transfer to a wire rack to cool.

Serves 8.

From The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming

Sourdough Pizza Crust

1 cup sourdough starter, unfed (straight from the fridge)

1/2 cup hot tap water

2 1/2 cups unbleached all-purpose flour

1 teaspoon salt

1/2 teaspoon instant yeast

Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl.

Add the hot water, flour, salt, and yeast.  Mix to combine, then knead until smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook.  Place the kneaded dough in a lightly greased container, and allow it to rise until it is just about doubled in bulk.  This might take 2 to 4 hours or more, partly depending on how vigorous your starter is.  For a faster rise, place the dough somewhere warm (or increase the yeast).  To slow it down, put it somewhere cool.

For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk. Drizzle two 12" round pizza pans with olive oil, tilting the pans to coat the bottom. Place half the dough in each pan. Cover, and let rest for 15 minutes. Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it and let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pans.

For a thicker-crust pizza, drizzle olive oil into a jelly roll pan (10" x 15") or half-sheet pan (18" x 13"), or similar sized pan, or a 14" round pizza pan, tilting the pan to coat with the oil. Shape the dough into a flattened disk or oval. Place it in the pan, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the pan; when it starts to fight back, cover it, and let it rest for 15 minutes. Finish pushing it to the edges of the pan.

Cover the pan, and let the dough rise until it is as thick as you like. For thin-crust pizza made from fairly fresh starter, this may only be an hour or so. For thick-crust, using an old, little-used starter, this may take most of the day. There are no hard-and-fast rules here; it all depends on the vigor of your starter, and how you like your crust.

Towards the end of the rising time, heat oven to 450°F.

For a thicker crust, pre-bake the crust for about 8 minutes before topping. Top, then bake until toppings are hot and cheese is melted and bubbly, about 10 minutes. For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or until toppings are as done as you like.

Remove from the oven, and loosen the edges of the pizza with a table knife or heatproof spatula. Carefully lift it onto a cooling rack; you can serve it right from the pan, if desired, but a cooling rack helps keep its bottom crisp. Serve hot.

Makes one 14" round or rectangular thick-crust pizza, or two 12" round thin-crust pizzas.

From King Arthur Flour

Note:  The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly and tastes quite tangy. This type of crust is handy when you want to make dough in the morning and have pizza ready for dinner. On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise much more quickly. 

Apple Crisp

Filling:

3 pounds whole apples, to yield 2 pounds peeled, cored, and sliced apples (about 9 cups)

1/4 cup apple cider or juice, or water

1/4 to 3/4 cup brown sugar, depending on the sweetness/tartness of your apples

2 tablespoons melted butter

2 tablespoons boiled cider (optional)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

3 tablespoons unbleached all-purpose flour or tapioca flour

1/4 teaspoon salt

Topping:

3/4 cup unbleached all-purpose flour

1/2 cup quick oats

Heaping 1/4 teaspoon salt

2/3 cup brown sugar, light or dark

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 cup (8 tablespoons) cold butter, cut into pats

Heat oven to 350°F. Grease a 9" x 9" square cake pan, or similar-sized casserole pan.

Slice the apples about 1/4" thick. Toss them with the remaining filling ingredients, and spread them in the pan.

To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.  Add the cold butter, working it in to make an unevenly crumbly mixture.  Spread the topping over the apples in the pan.

Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, until it's bubbling and the top is golden brown.

Remove crisp from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it will firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave. Vanilla ice cream is a tasty accompaniment.

Makes 9 to 12 servings.

From King Arthur Flour

Chocolate Souffles

10 ounces bittersweet or semisweet chocolate, chopped

10 tablespoons (1 1/4 sticks) unsalted butter

1 cup sugar

4 large eggs

4 large egg yolks

Large pinch of salt

1/2 cup all-purpose flour

Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.

Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in a heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)

Heat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.

Makes 10 souffles.

From Aperto, San Francisco, via Bon Appetit/Epicurious

Maple Leaf Butter Cookies

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup grade B maple syrup (or grade A maple syrup flavored with 3 drops maple extract)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour

In a standing mixer, cream together butter and sugar until light and fluffy.  Beat in maple syrup and egg yolk until mixture is combined well.  Sift together salt and flour over mixture and fold in thoroughly.  Chill dough, wrapped in plastic wrap, until firm, about 2 hours.  (Dough may be made 4 days ahead and chilled.)

Heat oven to 350°F.

Divide dough in half.  Keeping one half chilled, lightly flour other half and, on a lightly floured surface, gently pound with a rolling pin to soften.  Roll out dough 1/8 inch thick and, with a 3-inch floured maple-leaf cookie cutter, cut out cookies, chilling scraps.  Arrange cookies on buttered baking sheets and, if desired, with back of a knife, mark cookies decoratively.  Make more cookies in same manner with remaining dough and with all the scraps pressed together.

Bake cookies in batches in middle of oven until edges are golden, about 12 minutes, and transfer to racks to cool.  (Cookies keep in airtight containers 1 week.)

Makes about 40 cookies.

From Gourmet/Epicurious

Double Chocolate Mocha Brownies

1 1/2 sticks (3/4 cup) unsalted butter
5 ounces unsweetened chocolate, coarsely chopped
2 cups sugar
1 tablespoon instant espresso powder or instant coffee granules
1 teaspoon vanilla
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips  

Heat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.

Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.

Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.

Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).

Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula

Makes 32 brownies.

From Gourmet/Epicurious

Coconut Custard

5 eggs
3/4 to 1 cup sugar
2 cups milk
1/2 cup half-and-half
1 teaspoon vanilla
1 cup unsweetened shredded coconut

Heat oven to 350°F. 

In a large mixing bowl, beat eggs well, then add the sugar, milk, half-and-half, and vanilla.  Stir in the coconut.  Pour the custard into a two-quart casserole dish and bake for 35 to 45 minutes, until the center is set.  If the top looks like it's getting too dark, cover the dish with foil.  Serve warm.


From Alicia Paulson's blog, Posie Gets Cozy

Lemon Squares

1/2 cup (1 stick) butter
1 cup unbleached all-purpose flour
1/4 cup confectioners' sugar

2 eggs
1 cup sugar
2 tablespoons lemon juice
2 tablespoons flour
Pinch of salt

Heat oven to 350°F.

Cut the butter into the flour and confectioners' sugar.  Press into a 9-inch square pan.  Bake for 20 minutes or until light brown.

Combine the topping ingredients.  When the bottom is done and still hot, pour the topping over it and continue baking for about 25 minutes.


From The King Arthur Flour 200th Anniversary Cookbook by Brinna Sands

Maple Pudding Cake

1 1/2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 1/2 cups maple syrup

3/4 cup water

2 tablespoons butter

Heat oven to 350°F.  

Grease an 8x8x2-inch pan.  Mix flour, sugar, baking powder, salt, and milk, and pour into the prepared pan.  Combine maple syrup, water, and butter in a saucepan and heat just until the butter melts.  Pour warm sauce over cake batter.  DO NOT STIR.  Bake for 45 minutes, until dark golden. Serve warm, with whipped cream or ice cream if desired.

Serves 6.

From Across the Fence Maple Recipes

Meyer Lemon and Dried Blueberry Scones

3 cups self-rising flour
1/2 cup plus 1 1/2 tablespoons sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups dried wild blueberries (about 10 ounces)
1 cup plus 2 tablespoons buttermilk
1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel

Position rack in top third of oven and heat to 425°F. 

Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.

Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

Makes 12 scones.

From Bon Appetit/Epicurious

Applesauce

4 pounds apples, peeled and cored
4 strips of lemon peel
1/4 teaspoon ground cinnamon or 1 cinnamon stick
1 cup water

Peel, core, and chop the apples into large chunks, about 8 pieces per apple.  Put all of the ingredients in a large pot and bring to a boil.  Once boiling, reduce it to a simmer and cover the pot.  Cook for approximately 30 minutes or until apples are quite soft. Remove the lemon peels and whole cinnamon stick, if used, and let sauce cool.

Puree in a food processor, blender, or food mill.

From Smitten Kitchen 

Low-Fat Vanilla Custard Sauce

2 cups low-fat (1%) milk
1 3-inch piece vanilla bean, split lengthwise
1/4 cup sugar
2 teaspoons cornstarch
1 large egg

Pour milk into heavy, medium saucepan.  Scrape in seeds from vanilla bean; add bean.  Bring to simmer.

Whisk sugar and cornstarch in a medium bowl until no lumps remain.  Add egg; whisk until well-blended.  

Gradually whisk hot milk mixture into egg mixture.  Return to saucepan, and whisk over medium heat until sauce thickens and boils, about 5 minutes.  Pour into another medium bowl.  Chill until cold, stirring occasionally, about 4 hours.  (Can be made 2 days ahead.  Cover and keep chilled.  Before serving, remove vanilla bean and whisk to loosen.)

Makes about 2 cups.

From Bon Appetit/Epicurious

Vanilla Custard Sauce

2 cups whipping cream
1 vanilla bean, split lengthwise
4 large egg yolks
6 tablespoons sugar

Place whipping cream in a heavy medium saucepan.  Scrape in seeds from vanilla bean; add pod.  Bring cream to simmer.  Whisk egg yolks and sugar in a medium metal bowl to blend.  Gradually whisk in hot cream mixture.  Return mixture to saucepan and stir over medium-low heat until custard thickens and a finger leaves a path when drawn across the back of a spoon, about 4 minutes.  Do NOT boil.  Strain.  Cover and refrigerate custard sauce until cold, about 3 hours.  (Can be prepared 1 day ahead.  Keep refrigerated.)

Makes about 2 1/2 cups.

From Bon Appetit/Epicurious

Thin Spice Cookies

1/3 cup molasses
1/4 cup vegetable shortening
2 tablespoons brown sugar
1 1/4 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
Dash nutmeg
Dash allspice

Mix molasses, shortening, and sugar together.  Add flour to molasses mixture.  Stir together remaining ingredients and blend them into the mixture.  Work dough with hands until well-blended.  Cover and chill for about 4 hours.  (Thorough chilling is needed to make the dough hold together.)

Heat oven to 375°F.  Roll dough out paper-thin, a little at a time.  Cut into desired shapes.  Place on an ungreased baking sheet.  Bake for 7 minutes or until lightly browned. 


From Mom.

Marshmallows

2 envelopes (17g) powdered gelatin

1/2 cup (125ml) + 1/3 cup (80ml) cold water

1 cup (200g) sugar

1/3 cup (100g) light corn syrup

4 large egg whites (1/2 cup, 110g), at room temperature

Pinch of salt

2 teaspoons vanilla extract or 1 teaspoon vanilla paste

Marshmallow powder:
One part corn starch (or potato starch) mixed with one part powdered sugar (about 1 cup, 140g, each)

In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften.

In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-to-high heat.

In the bowl of an electric mixer with whisk attachment, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

When the syrup reaches about 210°F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

When the syrup reaches 245°F, with the mixer running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.  Don’t wash the bowl – see next step!

Scrape the gelatin and water into the pan that you used for the syrup - there should still be residual heat left in the pan to dissolve the mixture.

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, or until the mixture is feels completely cool when you touch the outside of the bowl.

Dust a baking sheet evenly and completely with a generous layer of the marshmallow powder; a sifter works well for this step.  Make sure there are absolutely no bare spots.

Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

Put about 1 cup of the marshmallow powder into a large bowl.

Dust the top of the marshmallows with some of the marshmallow powder. Use a pizza cutter or scissors (dusted as well with the marshmallow powder) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow powder. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool.

The marshmallows can be made up to one week in advance and stored in an airtight container.

Makes 25-50 marshmallows.

From David Lebovitz’s blog

Apple Sangria (Non-Alcoholic)

2 quarts cider

1 cup fresh lemon juice (from 6 lemons), plus 1 lemon, thinly sliced

1 quart fresh orange juice (from 10 oranges), plus 1 orange, thinly sliced

1 bottle (24 1/2 ounces) sparkling white-grape juice, chilled

1 apple, thinly sliced

In a pitcher, combine the cider, lemon, and orange juices.  Cover and chill. Just before serving, add sparkling grape juice and sliced fruit.

Makes 1 gallon.

From MarthaStewart.com

Maple Creme Caramel

Caramel:

1 cup sugar

1/2 cup water

Custard:

1/2 cup pure maple syrup

3 large egg yolks

1 large egg

1 1/2 cups whipping cream

1/2 cup whole milk

For caramel:

Heat oven to 300°F. Lightly butter four 3/4-cup soufflé dishes or custard cups. 

Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into prepared dishes. Using oven mitts, quickly rotate dishes to coat sides with some of caramel. Set aside.

For custard:

Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.

Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)

To serve, run knife around dish sides to loosen custards. Invert onto plates.

From Gotham Bar and Grill, New York, NY, via Bon Appetit/Epicurious

Honey & Haycorns' Smitten Kitchen's Martha Stewart's Macaroni and Cheese

6 tablespoons unsalted butter, plus more for casserole
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 cups (about 16 ounces) grated sharp white cheddar cheese
1 pound elbow macaroni

Heat oven to 375°F. Butter a 3-quart casserole dish; set aside.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, and 3 cups cheddar cheese; set the cheese sauce aside.

Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 4 to 5 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

Pour the mixture into the prepared dish. Sprinkle the remaining 1 cup cheddar cheese over the top. Bake until golden brown, about 30 minutes.  Transfer the dish to a wire rack for 5 minutes; serve.

Serves 12.

From Martha Stewart Living Cookbook: The Original Classics via Smitten Kitchen blog, with changes

Caramel Sauce

1/2 cup sugar
2 cups heavy cream

In a medium saucepan over low heat, combine the sugar and 2 tablespoons water.  Cook for 10 minutes, or until the sugar turns golden.  Drizzle in the cream, mixing well.

(May be prepared up to 2 days ahead, covered and refrigerated.)

Makes about 2 cups.

From Bold American Food by Bobby Flay

Wild Rice Pudding with Caramel Sauce

1/2 cup wild rice (wehani, if available)
10 cups whole milk
Seeds of one split and scraped vanilla bean
1 1/2 cups sugar
1 cup basmati rice
1/2 cup golden raisins
1 large egg
2 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

2 cups Caramel Sauce (optional)

In a medium saucepan over high heat, bring 5 cups of water to a boil.  Add the wild rice, reduce the heat to medium, and simmer until rice is tender, about 40 minutes.  Drain if necessary and reserve.

In a large saucepan over high heat, bring the milk to a boil with the vanilla seeds and the sugar.  Add the basmati rice.  Reduce the heat to medium, cover, and simmer for 1 hour, or until tender and creamy.  Add the wild rice and the raisins and cook for 10 minutes more, stirring.

In a mixing bowl, lightly whisk the egg, egg yolks, vanilla extract and spices until blended.  Whisk in a little of the hot rice to warm the mixture, then pour the egg mixture into the remaining hot rice.  Cook, stirring, over low heat for 3 minutes.  (Cool and refrigerate, covered, up to 1 day ahead.)

Serve topped with caramel sauce, if desired.

Makes 8 to 10 servings.

From Bold American Food by Bobby Flay, with minor changes

Potato Galette with Caraway Brown Butter

1/2 teaspoon caraway seeds
2 pounds russet potatoes, unpeeled, cut into 1/8-inch or thinner slices
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 small sweet onion, very thinly sliced
4 tablespoons unsalted butter

Heat oven to 425° F. 

Set a 9-inch ring mold (or the outer ring of a 9-inch springform pan) on a parchment-lined baking sheet and oil the inside of the mold and the paper.  Alternatively, butter or oil a 9-inch tart pan.  

Toast caraway seeds in a small, dry skillet over medium heat until fragrant, about 1 minute.  Crush lightly with a mortar and pestle.  Move the crushed seeds to a large bowl.  Add the sliced potatoes, salt and pepper; set aside.

Heat a heavy-bottomed pan over medium heat.  Add the butter.  As it begins to melt, swirl the pan frequently and watch the butter carefully.  The butter will become foamy, and then the milk solids will begin to brown.  When this happens, remove the pan from the heat.  The butter should have a nutty aroma and be caramel in color.  

Pour the brown butter over the potato mixture in the bowl, and toss gently to coat.  Arrange 1/4 of the potatoes in an even layer inside the ring or tart pan, overlapping as needed.  Arrange 1/3 of the onion over the potatoes. Repeat the layers twice more, finishing with a layer of potatoes.  Pour the butter remaining in the bowl evenly over the top.  If using a ring mold, carefully remove it.

Bake in the heated oven until the potatoes are tender and top is deeply golden and crisp, about 45 minutes.  Run a thin spatula under the galette to loosen from the parchment if needed, and slide galette onto a platter.  Season with more salt, if desired.

Serves 6.

Adapted from Bon Appetit/Epicurious by SippitySup blog

Wild Rice and Parsnip Fritters

150 g (5 ounces) cooked wehani rice  (about 100 g (3 ½ ounces) raw rice)

1 onion, finely chopped
2 garlic cloves, finely chopped 

1 teaspoon fennel seeds                                                           

120 g (4 ounces) parsnip, grated (about 1 fat one) 

3 eggs                                                                             

50 mls milk  (almost 1/4 cup)                                                                 

50 mls yogurt     (almost 1/4 cup)

100 g (3 ½ ounces) flour

1/4 teaspoon nutmeg

1 teaspoon dried dill                                                                               

1 teasoon Dijon mustard

Salt and pepper

Chopped parsley, fresh dill, or fennel

2 teaspoons baking powder

Cook rice in rice cooker.  (Alternately, add water in a 2:1 ratio to rice (a bit less than a cup of water, or 200 mls, to 100 g rice) in a heavy saucepan.   Bring them to a boil together then simmer, covered, for 50-60 minutes at a very low heat.  Ideally, all the water will be gone and the rice will be perfectly cooked.)

Cook the onion, garlic, and fennel seeds in a little oil for a few minutes, then add the grated parsnip and continue cooking for a few minutes more, but don’t allow the parsnip to cook more than a little. 

Whisk the eggs, milk, and yogurt together, then whisk these into the flour with the nutmeg, dill, and mustard, to get a thick batter.  Stir in the cooked vegetables and the cooked wild rice.  Season well with salt and pepper, and add chopped parsley, dill, or fennel as desired. 

Add the baking powder just before beginning to fry the fritters.

In a wide frying pan, heat oil to a low, steady temperature, then drop in tablespoons of the batter – as many as the pan will take, as they won’t spread.  Cook for a few minutes, then flip each one over to cook the other side. You may need to flip them a few times, until they are lightly browned and firm to the touch.  They should take about 8 minutes to cook through.  Keep the cooked fritters warm in the oven will frying the remainder.  

Serves 4.

From The Cafe Paradiso Cookbook by Denis Cotter