tag:blogger.com,1999:blog-51562806640032149302024-03-18T22:45:39.566-04:00GourmetGentsJp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-5156280664003214930.post-22763481614922565822017-04-26T09:10:00.000-04:002017-12-14T17:06:00.425-05:00Panacea (Greens & Beans Chicken Soup)<div class="m_-6303631850772410823m_4176681096850970612p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_-6303631850772410823m_4176681096850970612s2">There's something particularly unproductive about having a wracking, productive cough. This was not the piece I planned to write, this month, but as my cough and fever worsened over the weekend and into midweek, drastic measures were required. With a tiny apartment kitchen, I don't keep a lot of food in the house, so feeling too sick to run to the grocery can quickly take the food situation to critical levels. Luckily, Aaron came to my rescue with a vat of homemade chicken soup. This vegetable-forward recipe is one we've made for years and is perfect for days when you're sick or just suffering some late April chill (it is the cruelest month, after all).</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Save us from this cruel month</td></tr>
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<a name='more'></a>Beans and greens are classic parts of the Mediterranean diet, which makes them some of the only things I'll eat right now as I prepare for swimsuit season. It's also quite slimming to feel too sick to eat, but the aromatic, herbal broth helps to stimulate the appetite. From minestrone to <span class="m_-6303631850772410823m_4176681096850970612s3">caldo verde</span><span class="m_-6303631850772410823m_4176681096850970612s2">, stewed greens and beans are paired in soup across the vast swathe of Iberio-Mediterranean nations and </span><span class="m_-6303631850772410823m_4176681096850970612s3">ash reshteh</span><span class="m_-6303631850772410823m_4176681096850970612s2"> and </span><span class="m_-6303631850772410823m_4176681096850970612s3">chana saag </span><span class="m_-6303631850772410823m_4176681096850970612s2">even carry the tradition through Asia. A cheap and hearty combo, greens & beans packs in vitamins, iron, and fiber. Aaron and I prefer baby spinach or baby kale over the more traditional Italian escarole, because it's even easier to use. You just drop whole leaves into the soup, rather than needing to wash and chop them. For maximum texture and greenness, I like to put greens in the individual bowls and just wilt them by topping with hot soup before serving (you or the diner will have to stir them up after a few minutes).</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The holy trio</td></tr>
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This easy approach can be doubled-down on: rotisserie chicken and pre-chopped mirepoix (onions+celery+carrots) make this recipe a breeze of dropping ingredients into the pot, and that's an important factor when ill and cranky. Pre-made stock, rotisserie chicken, and fresh herbs also mean great depth of flavor with little time investment. Including fresh herbs and the leafy tops of the carrots and celery imparts a rich, green, herbal aroma that's pronounced enough to make an impact, but mild enough for tender stomachs. Whole stems of herbs like rosemary and thyme can be dropped into a soup and will shed their leaves (it just takes a moment to quickly fish the stems out after cooking). This helps establish a rugged look and feel while still being quite light.</div>
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<tr><td class="tr-caption" style="text-align: center;">Herbs & leafy greens FTW</td></tr>
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A dash of nutmeg is the secret ingredient that makes this recipe sing. Nutmeg goes great with cheese, cream, and greens, in the latter case, producing an incredible harmonic flavor I'd describe as almost "bacon-y." It's also a somewhat less-used flavor, but is bright and peptic. So, while it may be a quick-and-dirty recipe for when you're down, paired with ginger ale and oyster crackers for convalescents, it can also go alongside crisp white wine, crusty bread, and artisanal cheese or butter for a rustically elegant dinner.<span class="m_-6303631850772410823m_4176681096850970612s2"></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Mmmmmm</td></tr>
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<span class="m_-6303631850772410823m_4176681096850970612s1"><b>Greens & beans chicken soup</b></span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">Depending on what you can stomach, this soup is even better with a 1/2 teaspoon of red pepper flakes and freshly squeezed juice from a lemon. Serves 6-8.</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">1 large yellow onion, chopped</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">5 carrots, chopped (include some greens)</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">6 celery ribs, chopped (include some greens)</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">1 tablespoon extra virgin olive oil<span class="m_-6303631850772410823m_4176681096850970612Apple-converted-space"> </span></span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">1 tablespoon finely minced garlic</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">3 sprigs fresh thyme</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">3 sprigs fresh rosemary</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">3 sprigs fresh parsley<span class="m_-6303631850772410823m_4176681096850970612Apple-converted-space"> </span></span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">8 cups chicken stock</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">Meat from 1 rotisserie chicken, coarsely shredded</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">1 (16-ounce) can white beans, drained and rinsed</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">1/4 teaspoon freshly ground nutmeg</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">Sea salt and freshly cracked black pepper, to taste</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">1 lemon, freshly juiced (optional)</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">1/2 teaspoon red pepper flakes (optional)</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">2 cups fresh baby kale or baby spinach</span></div>
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<span class="m_-6303631850772410823m_4176681096850970612s2">Warm a large stockpot over medium heat. Add the olive oil and allow to warm for about a minute, then toss in onions, carrots, and celery. Sauté until the onions turn translucent, about five minutes, then add the garlic and herbs and cook for a minute or so more.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Sweating it out</td></tr>
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Pour in the stock, bring to a boil, and then reduce to a low simmer. Allow to cook for about 15-20 minutes, until the carrots are beginning to go tender.</div>
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<tr><td class="tr-caption" style="text-align: center;">Fill it up</td></tr>
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Add the beans, shredded chicken, and freshly grated nutmeg, then cook for about 10-15 minutes more, to warm through. Taste and adjust seasonings (here's where you'd add lemon and red pepper, if using).</div>
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<tr><td class="tr-caption" style="text-align: center;">Protein to-go!</td></tr>
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Stir the greens into the pot just before serving or drop handfuls into serving bowls before ladling hot soup on top.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQfAHFSMonygWDe8QPSWlVu9KHmLY0P660B87WGnIPr20k3yS3ZkOzMLn_Q55Sfy1bD22fDbkV6fRXh_iAYIkvlaVxly41NQtCzYeNjf6_aLNbZHieydYyWpV8Pe1mFQX3KX9XmO_iNHB/s1600/DSC_0013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQfAHFSMonygWDe8QPSWlVu9KHmLY0P660B87WGnIPr20k3yS3ZkOzMLn_Q55Sfy1bD22fDbkV6fRXh_iAYIkvlaVxly41NQtCzYeNjf6_aLNbZHieydYyWpV8Pe1mFQX3KX9XmO_iNHB/s640/DSC_0013.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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[<i>This article also appeared in an April 2017 issue of the Williamsport Sun-Gazette</i>]</div>
Anonymoushttp://www.blogger.com/profile/01927632617106066587noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-2948501957552530532017-03-29T08:45:00.000-04:002017-12-14T08:48:21.303-05:00Give Caesar His Due (Caesar Salad)<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">As a lifelong iconoclast, I'm usually looking for unusual recipes (or looking for ways to make recipes unusual), so picking something as ubiquitous as Caesar salad may seem a tad incongruous. Sometimes making your own riff on an old standard can be a fun learning experience, and this certainly was. While a relatively new entry into the culinary milieux, Caesar salad has exploded in popularity with copious variations. This one is inspired by favorite fast-food salad place, substituting crunchy bits of crisp-baked parmesan cheese for the standard croutons (which means it can be advertised as both low-carb and gluten free).</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSUPMhc7BAIsn3n9yvpyOInerk8lSToTp92kXsW3tqJdjx8w_M-0ihBBgzHEUFYrxzCp8qveKgXTe2y9Ws1hLNkdlTnFbF2pvGDQw2bUlre1zGulwkZDeNaEPI7g4FDB3vU-9vY9wqSkn/s1600/DSC_0049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSUPMhc7BAIsn3n9yvpyOInerk8lSToTp92kXsW3tqJdjx8w_M-0ihBBgzHEUFYrxzCp8qveKgXTe2y9Ws1hLNkdlTnFbF2pvGDQw2bUlre1zGulwkZDeNaEPI7g4FDB3vU-9vY9wqSkn/s640/DSC_0049.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hail, Caesar!</td></tr>
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<span class="m_2102495648119429619m_5086807683445508820s1"></span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">The classic story of Caesar salad's creation is one of a kitchen running low on stock: Italian immigrant Caesar Cardini owned restaurants in California and Mexico, when one day (July 4, 1924) a rush in the kitchen left them short on ingredients. Cobbling together what was on hand, he created the Caesar salad: primarily Romaine, parmesan, and croutons, with a dressing of eggs, garlic, olive oil and Worcestershire sauce. The sauce is an important element of "true" Caesar: many Caesar salads include anchovies, and many people insist they're essential, but Caesar Cardini disdained anchovies for his salad, the flavor came from the anchovies that are incidental to Worcestershire sauce. I still used anchovies, because I am a monster.</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnUJpUanhLr08Tj-vU9FC1W0i5WdHI875XP4vhBYcrulcotacD942USKtkblEBAm46NQisqywq6r4Vg1zc496eHHy7SmLoUEklGmBJhvQCe1WwBp6z-_8LhU5LuqqaMWFkVNRoxzQs30Z/s1600/DSC_0034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnUJpUanhLr08Tj-vU9FC1W0i5WdHI875XP4vhBYcrulcotacD942USKtkblEBAm46NQisqywq6r4Vg1zc496eHHy7SmLoUEklGmBJhvQCe1WwBp6z-_8LhU5LuqqaMWFkVNRoxzQs30Z/s640/DSC_0034.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greens = good</td></tr>
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Due to the simplicity of the ingredients, the original Caesar salad was tossed table-side for additional dramatic flair, a tradition you're welcome to retain. Originally, the lettuce leaves were meant to be kept whole, eaten with the fingers, that's another tradition I chose to drop, as slicing the lettuce makes it both easier to toss and easier to eat. Traditional Caesar dressing begins with coddled eggs or, if you're looking to save time, just use raw (remembering warnings about food-borne illness from consuming raw or undercooked eggs). If runny eggs simply squick you out too much, Greek yogurt makes an excellent substitute.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKTlA9pt5HzPB1sSYnioVcotY_hXqoOzm5uaWHrzy0JRp4UBkY2nTcCsS2oEg2TblfQSX7d1ZyX4KLBMjmFPWtJguWLoIa27K54vQaOHeCwTj4XrW0j3xhkUg9m2dexwYe3uoQiEn_J5I/s1600/DSC_0039.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKTlA9pt5HzPB1sSYnioVcotY_hXqoOzm5uaWHrzy0JRp4UBkY2nTcCsS2oEg2TblfQSX7d1ZyX4KLBMjmFPWtJguWLoIa27K54vQaOHeCwTj4XrW0j3xhkUg9m2dexwYe3uoQiEn_J5I/s640/DSC_0039.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy, winning combo</td></tr>
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While it does include copious amounts of cheese, being otherwise mostly lettuce makes this an excellent recipe for calorie counters. You could even ratchet the cheese back for extra savings, but split among four this should quite the healthful dinner. Each individual piece: crisps, chicken, lettuce, dressing, shaved parmesan can be prepared ahead of time and kept chilled for at least a day, so this is an easy recipe to have ready in wait so all you need to do come supper time is toss component parts together. Due to the strong flavors of the other ingredients and the large quantity used, I recommend skipping the fancy Parmigiano-Reggiano. Unless you're specifically trying to impress, a domestic parm is fine.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-Al0fCriMsq-U86_tjs_45Xqt6ctrYJBBnevid_tIG3Ykp2gyC80SJqZZSrhFFqGvVyhtD2h58xWsqpw7hga1OwzjVuKnds_TirFxhgx5gGWm1AU9xcXtqexL4cLboHwlR84fm2XqE10/s1600/DSC_0011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-Al0fCriMsq-U86_tjs_45Xqt6ctrYJBBnevid_tIG3Ykp2gyC80SJqZZSrhFFqGvVyhtD2h58xWsqpw7hga1OwzjVuKnds_TirFxhgx5gGWm1AU9xcXtqexL4cLboHwlR84fm2XqE10/s640/DSC_0011.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesin' it up</td></tr>
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<b>Lemony Caesar salad, parmesan crusted chicken, parmesan crisps</b></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">You can substitute prepared anchovy and/or garlic paste to speed up dressing prep (use ~1 tablespoon of each). A vegetable peeler, as you'd use for carrots, makes the prettiest parmesan shavings, just glide away from yourself. Serves 4-6.</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1"></span><br /></div>
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<span class="m_2102495648119429619m_5086807683445508820s3"><i>For the chicken:</i></span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">4 boneless, skinless chicken breasts, trimmed</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">2 tablespoons extra virgin olive oil<span class="m_2102495648119429619m_5086807683445508820Apple-converted-space"> </span></span></div>
<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">1 teaspoon Worcestershire sauce</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">1/2 teaspoon sea salt</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">1/2 teaspoon freshly cracked black pepper</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">4 tablespoons parmesan cheese, finely grated</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1"></span><br /></div>
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<span class="m_2102495648119429619m_5086807683445508820s3"><i>For the parmesan crisps:</i></span></div>
<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">1/3 cup parmesan cheese, finely grated</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1"></span><br /></div>
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<span class="m_2102495648119429619m_5086807683445508820s3"><i>For the dressing:</i></span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">1 ounce oil-packed anchovy filets, drained</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">1 clove garlic, finely minced</span></div>
<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">1/4 teaspoon sea salt</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">2 large egg yolks<span class="m_2102495648119429619m_5086807683445508820Apple-converted-space"> </span></span></div>
<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">1/2 lemon, freshly zested</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">1/4 cup freshly squeezed lemon juice<span class="m_2102495648119429619m_5086807683445508820Apple-converted-space"> </span></span></div>
<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">1/2 teaspoon Dijon mustard</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">1/4 cup extra virgin olive oil</span></div>
<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">3 tablespoons parmesan cheese, finely granulated</span></div>
<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">1/2 teaspoon freshly cracked black pepper</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1"></span><br /></div>
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<span class="m_2102495648119429619m_5086807683445508820s3"><i>For the salad:</i></span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">4 large hearts of romaine, washed, dried, sliced crosswise to ribbons (chiffonade)</span></div>
<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">2 ounces parmesan cheese, coarsely shaved</span></div>
<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">Lemon slices (garnish)</span></div>
<div class="m_2102495648119429619m_5086807683445508820p2" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1"></span><br /></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">Preheat an oven to 400 F and line one baking sheet with aluminum foil, a second with a silicon baking mat.</span></div>
<div class="m_2102495648119429619m_5086807683445508820p2" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1"></span><br /></div>
<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">Toss the chicken with oil, Worcestershire sauce, salt, and pepper, arranging on the foil-lined baking sheet.</span></div>
<div class="m_2102495648119429619m_5086807683445508820p2" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1"></span><br /></div>
<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span class="m_2102495648119429619m_5086807683445508820s1">Bake the chicken for 10 minutes, then flip, top with grated parmesan, and bake 15 minutes more. Tent loosely with foil and allow to cool, and slice thinly on a bias. Chill while you prepare the remaining ingredients.</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbHbH6Av7BpBnEBCgYMHl9kwWqpGvjFgd8oPmytav2vtO-RkSTeEz_m5PZwxTzpOqhiu60muIIeteEuZV3nw8xmYCx287E0-R2BSI9idjMbgsexzje6snQosB1WrnsCmiyJFv7SSCC75m/s1600/DSC_0036.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbHbH6Av7BpBnEBCgYMHl9kwWqpGvjFgd8oPmytav2vtO-RkSTeEz_m5PZwxTzpOqhiu60muIIeteEuZV3nw8xmYCx287E0-R2BSI9idjMbgsexzje6snQosB1WrnsCmiyJFv7SSCC75m/s640/DSC_0036.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bit of bias</td></tr>
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<span class="m_2102495648119429619m_5086807683445508820s1">To prepare parmesan crisps, form into 6 low mounds of grated parmesan cheese on the silicon baking mat. Bake, 3-7 minutes, until evenly toasted golden brown and almost crisp through, checking often after the first 3. Allow to cool on a trivet or wire rack.</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_NKFfbeWGfgru48VBs5h3MSkgrjhAzf9eWyzh8bt1frbv4rTQacjflPVGgdh7F-VekiOXLF50vy309-pzFoZoX-UPgzqFoY5_YZQiRYcOAyASVWGCM95cDn7G6ixGJSE6IXKPOfxDJoS/s1600/DSC_0015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_NKFfbeWGfgru48VBs5h3MSkgrjhAzf9eWyzh8bt1frbv4rTQacjflPVGgdh7F-VekiOXLF50vy309-pzFoZoX-UPgzqFoY5_YZQiRYcOAyASVWGCM95cDn7G6ixGJSE6IXKPOfxDJoS/s640/DSC_0015.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pre-crisp piles of parm</td></tr>
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To prepare the dressing, finely mince together anchovy fillets, garlic, and salt. Use the flat of the knife blade to mash into a paste, then scrape into a medium bowl. Add the egg yolks, 2 tablespoons of lemon juice (reserving the rest for the end), and mustard, whisking to combine.</div>
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<span class="m_2102495648119429619m_5086807683445508820s1"></span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1"></span><br /></div>
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<span class="m_2102495648119429619m_5086807683445508820s1">Drop by drop, add the oil, whisking vigorously and constantly. Once you've reached a glossy, creamy emulsion, you can step up to slowly drizzling the oil in as a thin stream rather than drop by drop. Whisk in the granulated parmesan, remaining lemon juice, and cracked black pepper. Taste and adjust seasonings. Chill until needed.</span></div>
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<span class="m_2102495648119429619m_5086807683445508820s1"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRFXmhyt0V0dA1Eta2eJH7XitkuQznD61jG5UhmyQj9e59Z6ei40R1phqSEuP0QtyQins66d1AwT39TVAoNmYRk_ZL9kcELotZfS5OnIetuoQqi-aHNNrB6Mg0HbgPli4vAPr6B9PNh6E/s1600/DSC_0033.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgRFXmhyt0V0dA1Eta2eJH7XitkuQznD61jG5UhmyQj9e59Z6ei40R1phqSEuP0QtyQins66d1AwT39TVAoNmYRk_ZL9kcELotZfS5OnIetuoQqi-aHNNrB6Mg0HbgPli4vAPr6B9PNh6E/s640/DSC_0033.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisking away...</td></tr>
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<div class="m_2102495648119429619m_5086807683445508820p1" style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
To serve, toss the lettuce with dressing (table-side optional) and serve with sliced chicken, cracked parmesan crisps, shaved parmesan, and lemon wedges.</div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nX6U5b8H43lg5VBxDHwpu5OxMDmMdHWul2A3opv2KdwPyzZfhCJEbGbsjwrfS3yi5ASRxD2C7K1ZXHWv10ltHMMDKF6XhIMH6gtcBG5s4TAm0RIVAT0GT2n93C7ueH7KZ3GmGHZh-ZQ8/s1600/DSC_0050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nX6U5b8H43lg5VBxDHwpu5OxMDmMdHWul2A3opv2KdwPyzZfhCJEbGbsjwrfS3yi5ASRxD2C7K1ZXHWv10ltHMMDKF6XhIMH6gtcBG5s4TAm0RIVAT0GT2n93C7ueH7KZ3GmGHZh-ZQ8/s640/DSC_0050.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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[<i>This article also appeared in a March 2017 issue of the Williamsport Sun-Gazette</i>]</div>
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Anonymoushttp://www.blogger.com/profile/01927632617106066587noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-7178193271591060652017-02-22T19:17:00.000-05:002017-02-25T19:23:54.807-05:00Hippie Fuel ("Ultimate" granola)Granola ranks among my very favorite foods, to the degree that (like Biscoff cookie spread) I'm better off not even keeping any in the house lest I simply devour it by the bagful. Crunchy-sweet-salty is totally my jam, and the typical inclusion of nuts & berries is also right up my alley. It shouldn't be overlooked, however, that while granola has a significant history as healthy "hippie" food, some granolas' claims to "health" may be somewhat...questionable.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvRG_FIqxaU6VYp5rMFl1ea2MmOOFJjI03s9ZDwy74SJ8XS15uNOiak-GrDZM2ekdA82W_yXu7zMHTeF6e6LRQ07LT2unZ5XpcfxDSYdJFv8jyC538fm9Ufbqfo4Xj-BBvETap1CcAHo/s1600/DSC_0024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvRG_FIqxaU6VYp5rMFl1ea2MmOOFJjI03s9ZDwy74SJ8XS15uNOiak-GrDZM2ekdA82W_yXu7zMHTeF6e6LRQ07LT2unZ5XpcfxDSYdJFv8jyC538fm9Ufbqfo4Xj-BBvETap1CcAHo/s640/DSC_0024.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Healthy ...ish<a name='more'></a></td></tr>
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I originally thought the name "granola" was a portmanteau derived from grain + ola (as in oil, like canola), because the modern base recipe is essentially oats soaked in one or more fats and sweeteners. Actually, it has a somewhat convoluted history derived from the word "granule" and copyright infringement claims. Granula was arguably the world's first breakfast cereal, credited to Dr. James Caleb Jackson of Dansville, NY, who served it at his popular mountainside health spa starting in 1863. Granula was a twice-baked blend of high fiber Graham (whole wheat) flour briquettes. The Graham flour was made into dough, rolled into sheets, baked, broken, re-baked, and then further broken up (thus "granulated") into a chunky mixture somewhat like giant Grape-Nuts cereal. Much like Grape-Nuts, these tough, dense nuggets required soaking to be edible. A similar granula cereal was developed by John Harvey Kellogg (yes, that one), and swiftly (and imaginatively!) renamed granola to avoid legal strife.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WnkO5c5aKuFhMByxQB3X8onhUrlhIWa2WT2Z7m6aKavkljzmiFaOXS2fQgtMY4hP25WJTL-r2bdNpKZli_zWoeEDS5Qo5yZJkAZBtRXdYGt6m0mjkmQ9cDIxyA73NXrf4UW6eL1FdYA/s1600/DSC_0002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WnkO5c5aKuFhMByxQB3X8onhUrlhIWa2WT2Z7m6aKavkljzmiFaOXS2fQgtMY4hP25WJTL-r2bdNpKZli_zWoeEDS5Qo5yZJkAZBtRXdYGt6m0mjkmQ9cDIxyA73NXrf4UW6eL1FdYA/s640/DSC_0002.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Because corporations control our food supply</td></tr>
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The 1960s revived the name and general recipe concept of baked grains and granola became closely associated with the hippie movement. "Granola" still functions as an adjective for this reason. Among their other cultural legacies, hippies updated the granola recipe with fruit and nuts to increase its health food appeal. Several people claim to have originated the granola revival, most prominently Layton Gentry (named "Johnny Granola-Seed" by Time magazine) who first sold his oat-based recipe in 1964. By the mid 70s, most commercial cereal manufacturers had a brand of granola. As is so common with the developing processed foods industry, the drive of the almighty dollar introduced further amounts fats and sweeteners, to augment flavor and shelf-life.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rdfBgOtNOi2q-b7jGqW3xZJjaPYInofF186WnEKPybLz2_iM1UFWHwrZ0mnpHqNJXkzsog7XoCkCYthnOuP1B9vD3KEYZVLfw_0gwpYG3AJrM3dg71gAhFAkB4qza1fEk8pVdi2vggM/s1600/DSC_0019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rdfBgOtNOi2q-b7jGqW3xZJjaPYInofF186WnEKPybLz2_iM1UFWHwrZ0mnpHqNJXkzsog7XoCkCYthnOuP1B9vD3KEYZVLfw_0gwpYG3AJrM3dg71gAhFAkB4qza1fEk8pVdi2vggM/s640/DSC_0019.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just the right amount of sweet</td></tr>
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This isn't to say that increased calories is necessarily bad for you. We need calories to live and "essential fats" are a real thing. So long as your calorie output equals or exceeds input, all should be well. For activities like backpacking and camping, granola is a useful source of portable, lightweight, and nutrient-dense (i.e. high calorie) food. It can also be useful for people like bodybuilders and wrestlers who can find themselves in the somewhat enviable position of trying to put on weight. For those trying to curb calories, use granola more like a condiment with other, bulkier, but lower calorie foods, like fresh fruit and/or Greek yogurt or skyr. As a bonus, the condiment approach means a little goes a long way. No matter what your consumption preferences, few mass-manufactured granolas can compare to homemade.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpg16qWUzWHKxQO3DjHIydJJmbUrU1zkopuY0ZdpAvItSM7aoC6-xthm4VF8WD1fIc8U70VWNpLZsIcrA7JMvl8YW9S6bhkO47hM9KuTurBO2i_90enWnFNNW6R-0cDKzbH3pgdIIf9E/s1600/DSC_0029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpg16qWUzWHKxQO3DjHIydJJmbUrU1zkopuY0ZdpAvItSM7aoC6-xthm4VF8WD1fIc8U70VWNpLZsIcrA7JMvl8YW9S6bhkO47hM9KuTurBO2i_90enWnFNNW6R-0cDKzbH3pgdIIf9E/s640/DSC_0029.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A taste of home</td></tr>
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<b>"Ultimate" granola</b><br />
This is an infinitely adaptable recipe that can easily conform to several dietary restrictions. With a few nips & tucks, as noted in the ingredients list, it can be both vegan and without nuts. Naturally gluten-free. Makes about 12 half-cup servings.<br />
<br />
3 cups rolled oats<br />
1 cups almonds, unsalted, thinly sliced (optional, substitute more oats or other grains like millet or puffed brown rice)<br />
1 cup cashews, unsalted, roughly chopped (optional, as above)<br />
1 cup shredded unsweetened coconut (optional, as above)<br />
1 cup pepitas, unsalted (optional, as above)<br />
1/2 cup honey (vegans: substitute maple syrup)<br />
1/2 cup butter (vegans: substitute coconut oil)<br />
1 tablespoon vanilla extract<br />
1/4 lemon, freshly zested<br />
1/2 teaspoon sea salt, finely ground<br />
2 cups dried fruit (I opted for cherries, golden raisins, and apricots)<br />
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Preheat an over to 225 F and line a baking sheet with parchment.<br />
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Combine oats, nuts, coconut, and/or pepitas (or other grains, if using) in a large bowl.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAce1M_IJOyGaE3Sbh_Vhlf6Q3eJaIsqiaqL76mq1YQ4HjfHc-D6GILwR3yaXiE1f9wTLLHylRAbaG3CJSElikOumKjpVbyr24nCjRPZGGjXVxjfDvOOgOGtTw8mWmGIDeexUF4woC1So/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAce1M_IJOyGaE3Sbh_Vhlf6Q3eJaIsqiaqL76mq1YQ4HjfHc-D6GILwR3yaXiE1f9wTLLHylRAbaG3CJSElikOumKjpVbyr24nCjRPZGGjXVxjfDvOOgOGtTw8mWmGIDeexUF4woC1So/s640/DSC_0003.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">By your powers combined...</td></tr>
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Warm a small, heavy saucepan over medium-low heat and melt together the honey and butter (or maple syrup & coconut oil), stirring until mixed completely. Remove the resulting syrup from the heat.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNc8S08QCG_rE0L8_X6Kfp3WlSjpSKyfQI-dESN27NoPxdh1L3A4Lq7OsS3FPQA_LXCnrpbN_XWKghG1LKIpZV3kdw1uX9N5nls5GJOSTzXXPRNKBllsUz42UTzRWUezll3UAulYQqk0I/s1600/DSC_0010.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNc8S08QCG_rE0L8_X6Kfp3WlSjpSKyfQI-dESN27NoPxdh1L3A4Lq7OsS3FPQA_LXCnrpbN_XWKghG1LKIpZV3kdw1uX9N5nls5GJOSTzXXPRNKBllsUz42UTzRWUezll3UAulYQqk0I/s640/DSC_0010.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Granola = oats + butterscotch</td></tr>
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Stir the vanilla, lemon zest, and salt into your syrup mixture and allow to cool slightly. Then carefully pour the syrup over your oat mixture and gently toss until evenly combined.<br />
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Scrape the granola out onto the parchment-lined baking sheet and pat into an even layer with a spatula or spoon.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNp9ggHSwAedUxCuusPxqapuMqcZNOzUv9bMjgvgs-Sf424XkElxYbhMTSOGuuzhS29eRrlhKsu_2AimcYugHtgBJEQoLv0N3fcBvnzkJfhahjHSQTmLHQR3a5NaSkkg0wUHfT2r6pZ0/s1600/DSC_0013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNp9ggHSwAedUxCuusPxqapuMqcZNOzUv9bMjgvgs-Sf424XkElxYbhMTSOGuuzhS29eRrlhKsu_2AimcYugHtgBJEQoLv0N3fcBvnzkJfhahjHSQTmLHQR3a5NaSkkg0wUHfT2r6pZ0/s640/DSC_0013.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice and even</td></tr>
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Bake for about 1 hour and 15 minutes, tossing every 15 minutes to ensure even toasting and crumbly texture. Remove from the oven and toss with the dried fruit. Allow to cool and store in airtight containers.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfO-goRcJvnCnNO9xshpjs1FelhLvyBrDW1SKr8b22Bo4IAltTsLhkh7LdHN3ZmxnDZhP1JlvwA01teCY8mDx_s3A5Q78keeRz9n6onvWW57eQbhTpDraxLYiQh3FL3lOGvR6xc3Fa3sE/s1600/DSC_0022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfO-goRcJvnCnNO9xshpjs1FelhLvyBrDW1SKr8b22Bo4IAltTsLhkh7LdHN3ZmxnDZhP1JlvwA01teCY8mDx_s3A5Q78keeRz9n6onvWW57eQbhTpDraxLYiQh3FL3lOGvR6xc3Fa3sE/s640/DSC_0022.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-80647383546189474872017-01-25T19:12:00.000-05:002017-02-25T19:17:04.127-05:00Fruit of the Underworld (Pomegranate lime vanilla cake)Pretty in pink can be difficult to achieve without food dye. Unfortunately, taking an all-natural approach might not always turn out as you expected. This was the case with a batch of blood orange cinnamon rolls Aaron prepared one day. While delicious, the attempt to stain the icing ruby red with blood orange juice instead yielded a deeply unappetizing mauve-taupe. My attempts to correct with the trusty dropper of food dye resulted in nuclear pink. Ultimately, the project was abandoned for photographic purposes. This pomegranate lime vanilla yogurt cake, on the other hand, is perfectly calibrated to yield a beautiful finish using only the most natural of ingredients.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXuqPSidoSnYBV3M1dhHe-oI0wlYld_0ANrgFVK00lFYu9B5lR3k_GWXPbShfgHkQcHBfIO-ndxlgWfFIWwPgc38kQdzNcLmZV2S1xs8Wnt3WDAZd5nJfVrb5AZGoTywZPdD5J0Iv490/s1600/DSC_0024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXuqPSidoSnYBV3M1dhHe-oI0wlYld_0ANrgFVK00lFYu9B5lR3k_GWXPbShfgHkQcHBfIO-ndxlgWfFIWwPgc38kQdzNcLmZV2S1xs8Wnt3WDAZd5nJfVrb5AZGoTywZPdD5J0Iv490/s640/DSC_0024.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Au naturale<a name='more'></a></td></tr>
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Pomegranates, I regret to inform you, are not a miracle wonder-fruit that will imbue you with eternal life. You're thinking of the golden apples of the Hesperides (or, if you prefer Norse myths, the golden apples of Idun). Your grocer will probably just look at you funny if you request these varieties. It seems the owners of Pom Wonderful are so adept at marketing that they were recently slapped with a Federal Trade Commission lawsuit for misleading their customers about the health benefits of their products. That doesn't mean, however, that pomegranates aren't delicious. I've loved them ever since I was little, my curiosity piqued by the ancient Greek myth of of the seasons.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNePfgo-ulegZ5ccaPKkDYDDw8jh7jzr6S7YBbJYOZ2GkDyp8ZPxX3rhjVS0vhktIRSHZgpU-zc6ofBtwGTNK4y6-PGU2HH_j094ub-BKN-GmBrCCP9-qPcRmbNdSUW3eE8LtzviY7jXI/s1600/DSC_0032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNePfgo-ulegZ5ccaPKkDYDDw8jh7jzr6S7YBbJYOZ2GkDyp8ZPxX3rhjVS0vhktIRSHZgpU-zc6ofBtwGTNK4y6-PGU2HH_j094ub-BKN-GmBrCCP9-qPcRmbNdSUW3eE8LtzviY7jXI/s640/DSC_0032.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A piece of cake</td></tr>
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<br />If you're not familiar, I'll provide crib notes: Persephone (goddess of flowers) was the daughter of Demeter (goddess of grain). Persephone was so beautiful that when Hades (god of the underworld) saw her, he abducted her to his subterranean kingdom to force her to be his wife (gross). Demeter was so disconsolate over the loss of her daughter, she allowed all plant life to wither in her sorrow. Worried that humanity would starve, leaving no one to worship the gods, Zeus (god of the sky), sought to intervene. He demanded Persephone's release, but tricksy Hades persuaded Persephone to eat six pomegranate seeds, knowing that those who eat the food of the underworld must always remain there. Since Zeus was king of the Olympian gods, and it's good to be the king, a compromise was reached: Persephone would remain with Hades for six months of the year, one for each pomegranate seed she ate, and be free to return to her mother the remainder. This myth explained the cycle of the seasons and why Spring arrives in a profusion of flowers, only to wither and die with the Autumn.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hrwENt5hU7d6LM9tNYlk860M4qC6hD3oEROMvmlhKSOkXmFwUbOCmL5Aeij28-c2Hs4M28Ck35pMGDWKJ0PabKeLhQg6mmK6l10uIkpPyE7W8D-SszSsIoznDroTh16svoTpST3WaN8/s1600/DSC_0004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hrwENt5hU7d6LM9tNYlk860M4qC6hD3oEROMvmlhKSOkXmFwUbOCmL5Aeij28-c2Hs4M28Ck35pMGDWKJ0PabKeLhQg6mmK6l10uIkpPyE7W8D-SszSsIoznDroTh16svoTpST3WaN8/s640/DSC_0004.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seasonal produce</td></tr>
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The mystique of the Fruit of the Underworld extends beyond mythology: pomegranates have a powerful, refreshing flavor. They're at once sweet and tart, but with a deeper, darker fruity richness than the citrus we often afford this description. If you've not worked with a fresh pomegranate, before, they're a bit unusual: a thick, fleshy skin conceals layers of white membrane lined with glistening, jewel-like pips, the color of dark garnets. The arils, as the pips are properly called, offer a wonderful textural contrast: bursting juiciness reminiscent of caviar from the flesh, and a toothsome crunch from the seeds. Be prepared that, because of said juiciness, slicing into a pomegranate will look like murder. Emphasized with lime's tartness and underscored with the warm, woodsy musk of vanilla bean, this makes for a stunning Winter dessert, refreshing after heavy meals and poignant with seasonal significance.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbDw-hz4QyAhOtxzpC6P8KdYOL8m8LTQEHQegOTr7rNyzutPpBNK1vp-OVTztNzCJLOFXDoyMBXbPaIcw9Gzye1e_D-RA6uepHJGodr47ztQOOlrRTQfhETHBR9sZWOv6F1KHXi_Zz6I/s1600/DSC_0031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbDw-hz4QyAhOtxzpC6P8KdYOL8m8LTQEHQegOTr7rNyzutPpBNK1vp-OVTztNzCJLOFXDoyMBXbPaIcw9Gzye1e_D-RA6uepHJGodr47ztQOOlrRTQfhETHBR9sZWOv6F1KHXi_Zz6I/s640/DSC_0031.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for nomming</td></tr>
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<b>Pomegranate Lime Vanilla Yogurt Cake</b><br />
The obsession with room-temperature ingredients in much of baking is centered around the readiness of warmer molecules to blend together and the specific texture of softened butter, dairy, or oil products and their ability to capture air and, subsequently, other ingredients. Slowly coming to temp over a few hours on the counter is ideal, but you can quickly soften butter in the microwave with 10-second pulses and take the chill off eggs and (sealed) yogurt by placing them in a warm water bath. Serves about 12.<br />
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<i>For the cake:</i><br />
1 1/2 cups cake flour<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon sea salt, finely ground<br />
1 scant cup granulated sugar<br />
1/2 cup (1 stick) butter, room temperature<br />
2 large eggs, room temperature<br />
1/2 cup pomegranate juice (100%, unsweetened)<br />
1/2 lime, freshly zested<br />
1 vanilla bean, sliced and seeded (or 1 tablespoon vanilla paste or extract)<br />
1 tablespoon lime juice, freshly squeezed<br />
5 ounces full-fat plain Greek yogurt or cream skyr<br />
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<i>For the glaze:</i><br />
1 1/2 cups powdered sugar<br />
1/4 cup pomegranate juice (100%, unsweetened)<br />
1/2 lime, freshly zested<br />
1 vanilla bean, sliced and seeded (or 1 tablespoon vanilla paste or extract)<br />
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<i>For garnish:</i><br />
2/3 cup fresh pomegranate arils<br />
Fresh lime zest<br />
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Preheat an oven to 350°F and butter a deep 9-inch cake pan, lining the bottom with a round of buttered parchment.<br />
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Sift together flour, baking powder, and salt in medium bowl.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQI9mG0yITyiXhHYPdt1Saktf0TBx9WA7HOOpBk7bU4WUy-M5eFiQqLDAV81V3cFrl6gzrU6lJP_iiK6Cuz3UFjoFyjxO1O_CuQ7IGCJm0v5Dcq5acBULIvknSNWF3ZN9sYyrbdbp8bH8/s1600/DSC_0007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQI9mG0yITyiXhHYPdt1Saktf0TBx9WA7HOOpBk7bU4WUy-M5eFiQqLDAV81V3cFrl6gzrU6lJP_iiK6Cuz3UFjoFyjxO1O_CuQ7IGCJm0v5Dcq5acBULIvknSNWF3ZN9sYyrbdbp8bH8/s640/DSC_0007.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pictured: whiteness</td></tr>
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Cream together sugar and butter in large bowl or stand mixer until fluffy and well-blended. Add eggs, one at a time, beating well after each addition.<br />
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Beat in pomegranate juice, lime zest, and lime juice. Whisk in the yogurt (mixture will look grossly curdled). Beat the flour mixture into batter just until blended and smoothed back out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jocpodPnswhA3WtkaRz5wuPbi3V6tDI6eXI3o3qe07WRPNvqhBPFA2vCGV_2W9r6UkRPIAmeJKQLigyf-15CHlBNhTdnk-BZRuM0t26ohhZBO0euOn76MgXLNWqf_b7Ic5vqjUSkKmY/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jocpodPnswhA3WtkaRz5wuPbi3V6tDI6eXI3o3qe07WRPNvqhBPFA2vCGV_2W9r6UkRPIAmeJKQLigyf-15CHlBNhTdnk-BZRuM0t26ohhZBO0euOn76MgXLNWqf_b7Ic5vqjUSkKmY/s640/DSC_0008.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoothed</td></tr>
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Pour the batter into the prepared pan. Bake until a tester comes out mostly clean, with just a few loose, clinging crumbs, or until you can lightly press the top with your fingers and the cake springs back into shape (about 25 minutes). Allow to cool, completely.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsuHE0FNm7qWh2K7HyXA-pGpz-OOWmfYdtkEVHlQak7rR8JTUcq9dTiRKKu04ZpaPvoU2GiRzihZ_ko0lAg6LtBkwLDNfvpTzI5m4rjX8KjQ2EToISKNMm9gwrzsRM6iql3LvZFVtRtE/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsuHE0FNm7qWh2K7HyXA-pGpz-OOWmfYdtkEVHlQak7rR8JTUcq9dTiRKKu04ZpaPvoU2GiRzihZ_ko0lAg6LtBkwLDNfvpTzI5m4rjX8KjQ2EToISKNMm9gwrzsRM6iql3LvZFVtRtE/s640/DSC_0014.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pouring it out</td></tr>
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While the cake cools, sift powdered sugar into a medium bowl; whisk in pomegranate juice, vanilla, and lime zest.<br />
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Turn the cake out onto a serving plate and use a fork or wooden skewer to poke holes over the top of cooled cake, spacing them roughly 1 inch apart (less space/more holes for a skewer). Slowly drizzle the glaze over the top of the cake and allow to spread evenly<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJxdQks-2yZ82mlU0TMJksnVGdzwnWVnImdttpN40j92ihoxqC1opSMacfbccxoLPTO_XKuA2rBqBMDnIJ-cXwa0ps5nZVjkwJyizuUZerD4JpwMVOcZiL7gFN2dVFOIF_0YdUHigL_g/s1600/DSC_0021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJxdQks-2yZ82mlU0TMJksnVGdzwnWVnImdttpN40j92ihoxqC1opSMacfbccxoLPTO_XKuA2rBqBMDnIJ-cXwa0ps5nZVjkwJyizuUZerD4JpwMVOcZiL7gFN2dVFOIF_0YdUHigL_g/s640/DSC_0021.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chance of drizzle</td></tr>
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To serve, sprinkle pomegranate arils and lime zest over the cake.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zDvh93K7ErUGZtsrIbCNppdd1Ozd0LKHddrbuUawK3NKB0ngplTcF4yTOjss6SYwVVnQ4QmUVYUqy2tlbs0n-bfKvWWkddcD8EUUlnveu5uQI3kgWu2A7_sYo94MJtj-jBUVXRMsrJM/s1600/DSC_0040.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zDvh93K7ErUGZtsrIbCNppdd1Ozd0LKHddrbuUawK3NKB0ngplTcF4yTOjss6SYwVVnQ4QmUVYUqy2tlbs0n-bfKvWWkddcD8EUUlnveu5uQI3kgWu2A7_sYo94MJtj-jBUVXRMsrJM/s640/DSC_0040.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-46075581460208657622016-12-28T14:01:00.000-05:002016-12-29T14:14:28.374-05:00A Complicated History (Honey pistachio rose baklava)<span style="color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">From my first taste as a child, I was absolutely obsessed with baklava. Something about the crispy, honey-and-butter-soaked layers always called out to me, much to the dismay of my mother (who categorically refused to prepare it, saying it was too labor-intensive). This relegated its status to that of a rare holiday treat, which was probably better for my health and certainly in keeping with the dessert's history as something precious and celebratory.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWC816WTM-DzRcB3mxsTkoy9f1Cz8DMf1r0ZhHmWrDCN8VYQAg7Regcuarf3ICB0UVcTfxSPrwxVuhsPiYZKlVO9jCV1YcG_kjzmt_f65j1FMc6_d_JDz2ljsE1JaUAjs-7qOd4aktMjQ/s1600/DSC_0040.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWC816WTM-DzRcB3mxsTkoy9f1Cz8DMf1r0ZhHmWrDCN8VYQAg7Regcuarf3ICB0UVcTfxSPrwxVuhsPiYZKlVO9jCV1YcG_kjzmt_f65j1FMc6_d_JDz2ljsE1JaUAjs-7qOd4aktMjQ/s640/DSC_0040.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My precious<br />
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<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2" style="font-size: 12.8px;">Baklava is wonderfully delicious, having as many variations as it does contentions about its origins and influences. It owes this storied history to its considerable age: the first use of the word "baklava" in English was in Robert Wither's translation of Ottavio Bon's </span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s3" style="font-size: 12.8px;"><i>A description of the Grand Signor's seraglio, or Turkish emperor's court</i></span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s2" style="font-size: 12.8px;">, published in 1650, but potential origin recipes are much older. The oldest historical record of possible proto-baklava comes to us from Cato the Elder's </span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s3" style="font-size: 12.8px;"><i>De Agri Cultura</i></span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s2" style="font-size: 12.8px;">, written in 160 BC, and is charmingly named </span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s3" style="font-size: 12.8px;"><i>placenta</i></span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s2" style="font-size: 12.8px;">. Modern-day doulas have imbued the phrase "placenta cake" with an entirely different meaning, but the ancient Roman </span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s3" style="font-size: 12.8px;"><i>placenta</i></span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s2" style="font-size: 12.8px;"> consisted of layers of dough and a cheese-and-honey mixture, baked and finished with a soak in yet more honey.<span class="m_-7496610028872613606gmail-m_-1088722160488737144Apple-converted-space"> </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">New recipe paradigm: all honey, all the time</td></tr>
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<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Others seeking the origin of baklava point to the cookbook </span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s3"><i>Kitab al-Tabikh</i></span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">, written by Muhammad bin Hasan al-Baghadadi in 1226 in what is today Iraq, and a recipe called </span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s3"><i>lauzinaq</i></span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">. </span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s3"><i>Lauzinaq</i></span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"> is described as almond paste baked in pastry "thin as grasshopper wings" and drenched in honey. Another potential progenitor is the Turkish dessert </span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s3"><i>güllaç</i></span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">: layers of paper-thin pastry dough soaked with sweetened milk and rose water and garnished with chopped nuts and pomegranate arils. The first record of </span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s3"><i>güllaç</i></span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"> appears in </span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s3">Important Principles of Food and Drink</span><span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">, written by Hu Sihui, a Mongol dietitian to the Yuan dynasty in 1330. So, whatever original recipe you prefer, baklava can be interpreted to belong to a culinary tradition at least 600 years old and spanning the Mediterranean through northern Africa, western Asia, and eastern Europe.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_fr4sLKqsPR9qggSK4hWyffSiTBO1a_viQR6jU-32tO7LEBoyzI_5A92tGxDbXzoyfQM0w6lwL2g5r3gHKM7vYsCRiYSCK8claKf1MpYTktSugjp_EXbStKlpfWKazo1tHjFXa3wMJY/s1600/DSC_0038.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_fr4sLKqsPR9qggSK4hWyffSiTBO1a_viQR6jU-32tO7LEBoyzI_5A92tGxDbXzoyfQM0w6lwL2g5r3gHKM7vYsCRiYSCK8claKf1MpYTktSugjp_EXbStKlpfWKazo1tHjFXa3wMJY/s640/DSC_0038.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look this good at 600+ years, you will not</td></tr>
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<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span style="font-size: 12.8px;">Complicating the question of baklava's history is the unfortunate habit of its home regions to be conquered by various empires, including the Roman Empire, the Byzantine Empire, and the Ottoman Empire, whose seraglios popularized baklava to western Europe. With contested territories come contested recipes, and thus baklava is claimed by Arabs, Greeks, and Persians alike. This results in copious regional variations,</span><span class="m_-7496610028872613606gmail-m_-1088722160488737144Apple-converted-space" style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">altering the nuts and other flavorings. Pistachios, walnuts, almonds, and hazelnuts may all be used and still be considered traditional (sometimes in combination). Pistachios are somewhat more prevalent in Arab and Persian versions, walnuts in Greek ones, and almonds are especially typical to Azerbaijani baklava. Similarly, reliance on just cinnamon and cloves suggests a recipe more in line with Greek or Balkan baklava and those that favor rose water, cardamom, and/or citrus are somewhat more likely to be in the tradition of the Middle East.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzhYyVTnMQBhKoVZdodoWYyTWAixOpzY2E9zaZDlhVUHk8VUWvsqbkhHv6Bml1IFxp4z-pErrwTAj9XADSzVrY5n5XAC8leWwL_wcmUrtQyagKixKl1HFQlAMvw4u0p3wnTqkmuUJTj8/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzhYyVTnMQBhKoVZdodoWYyTWAixOpzY2E9zaZDlhVUHk8VUWvsqbkhHv6Bml1IFxp4z-pErrwTAj9XADSzVrY5n5XAC8leWwL_wcmUrtQyagKixKl1HFQlAMvw4u0p3wnTqkmuUJTj8/s640/DSC_0003.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The distilled steam of rose petals, check the international section or <a href="https://www.amazon.com/Nielson-Massey-Rose-Water-fluid-ounces/dp/B00194BI4I/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1483038332&sr=1-1&keywords=rose+water+nielsen+massey" target="_blank">order online</a></td></tr>
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<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span style="font-size: 12.8px;">Because honey and nuts (and the laborious process of producing 30+ sheets of paper-thin phyllo pastry by hand) were once luxurious commodities, baklava in the past was a demonstration of wealth. "I'm not rich enough to have baklava every day" is an old Turkish saying. This explains why it was often reserved for special occasions like weddings and holidays. Now that phyllo sheets are available in the grocery store freezer, making baklava is more affordable and, if somewhat tedious, quite stress-free. In the American tradition of super-sizing things, Americanized recipes tend to up the sweetness considerably more than "old world" styles and, now that sugar is much cheaper than honey, often substitute sugar syrup for some or all of the honey. My version opts for 100% honey, uses less volume of overall sweetener than most, and includes a dash of lemon juice and zest to balance the sweetness. Combining cinnamon and rose water, the end result is both subtly warming and perfumed with a hint of damask roses.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span style="font-size: 12.8px;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTk6GGhmfJQpRfGSQmYkoQO5NDkrvt5d-BGVwnt0SkTS7gHiMG1elSY-F5C5R7WtArYG1oob35fjDbsPDmLlzZmcXoJCUGe-w2mB5xv8isPzL0Se4EsIZlTwuwyvok8AV5C8d_b-g3WI/s1600/DSC_0044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTk6GGhmfJQpRfGSQmYkoQO5NDkrvt5d-BGVwnt0SkTS7gHiMG1elSY-F5C5R7WtArYG1oob35fjDbsPDmLlzZmcXoJCUGe-w2mB5xv8isPzL0Se4EsIZlTwuwyvok8AV5C8d_b-g3WI/s640/DSC_0044.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Because roses are delicious</td></tr>
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<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s1"><b>Honey pistachio rose baklava</b></span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s1"><b><br /></b></span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Once the plastic packaging is opened and the phyllo exposed to air, it rapidly dries out and becomes brittle. Keep the unused sheets wrapped in a damp kitchen towel while you work so they stay pliable. Yields about 24 servings.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">1 (16 ounce) package frozen phyllo dough</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">1 1/4 cups (2 1/2 sticks) butter, plus more for baking dish</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">1 pound unsalted pistachios</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">2 teaspoons ground cinnamon</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">1 1/4 cups honey</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">1/2 teaspoon fresh lemon zest, loosely packed</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">1 tablespoon freshly squeezed lemon juice</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span style="font-size: 12.8px;">1 teaspoon rose water</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span style="font-size: 12.8px;"><br /></span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Frozen phyllo needs to thaw in the refrigerator overnight. Once thawed, start by grabbing it out of the fridge to come closer to room temperature while you prep everything else.<span class="m_-7496610028872613606gmail-m_-1088722160488737144Apple-converted-space"> </span></span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><span class="m_-7496610028872613606gmail-m_-1088722160488737144Apple-converted-space"><br /></span></span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Preheat an oven to 350 F, butter a 9x13 baking dish, and melt the 2 1/2 sticks of butter in a small, heavy saucepan over medium-low heat. Remove from the heat once completely melted.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Pulse the pistachios in a food processor 25 or so times, until coarsely ground into toothsome little chunks (think the biggest pieces roughly the size of popcorn kernels, or a little smaller. There will be smaller pieces and dust, too). Toss the chopped nuts with cinnamon in a medium bowl until evenly coated.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzqcxoHjFXg_WEMVrgFGRPYmbXfLHE6JNKPeN0m5-3LwAGzIpA3iYc_6T4jmKBl2T9FfkWYRsgawwVXkurBaHCrXFlOXMKsyGIK6h3oV_qDd-U6gdaJZCyWSCGIAPsIQL-oe3EgyDyUg/s1600/DSC_0013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzqcxoHjFXg_WEMVrgFGRPYmbXfLHE6JNKPeN0m5-3LwAGzIpA3iYc_6T4jmKBl2T9FfkWYRsgawwVXkurBaHCrXFlOXMKsyGIK6h3oV_qDd-U6gdaJZCyWSCGIAPsIQL-oe3EgyDyUg/s640/DSC_0013.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"># of pulses may vary</td></tr>
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<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">As your final preparation, drench a clean kitchen towel in cool water, wring it out, and place in a large working area. Open the plastic phyllo packaging, and unroll all the sheets. Lay them out to measure up against the baking dish. Use kitchen shears to clip through the whole stack and quickly make adjustments, if necessary. Remove a single sheet, draping it into the bottom of the baking dish, and roll the rest up in the damp towel.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Smooth the first phyllo sheet flat across the bottom of your baking dish, patting down the edges to fit, if necessary. Use a pastry brush to thoroughly coat it with a sheen of melted butter.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEF_UxyV_2mv52F7BLzfVJQtKlK6Ns1oCVgM3tq021w33hgE02M1ox2TvRS9coBweg-J6KWI2R741EwOQDRCOvaFGcZ5SKHcSVNFzpHrVj15EHbi5zSy5v6Nh4kx0M8NifNIT_C6LJhuk/s1600/DSC_0016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEF_UxyV_2mv52F7BLzfVJQtKlK6Ns1oCVgM3tq021w33hgE02M1ox2TvRS9coBweg-J6KWI2R741EwOQDRCOvaFGcZ5SKHcSVNFzpHrVj15EHbi5zSy5v6Nh4kx0M8NifNIT_C6LJhuk/s640/DSC_0016.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get used to doing this ~30 times</td></tr>
</tbody></table>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Follow up with seven more pastry sheets, wrapping the unused sheets in the damp towel between each sheet and buttering each one as you smooth it into the baking dish. Tedious. You should have eight buttered sheets laid out in the pan in total.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwts5t8mG2APsutG5NrrPIgqVUpSwP-a2djqSQx4HhazBxMePoarzFF6yjz6BnkmFjmsh_5lyoFVrja-HkRjSLtroHT_MfcggbHziunox9FsEi40fv1xeAanzbY5g0b3ysDypu-464Kq4/s1600/DSC_0019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwts5t8mG2APsutG5NrrPIgqVUpSwP-a2djqSQx4HhazBxMePoarzFF6yjz6BnkmFjmsh_5lyoFVrja-HkRjSLtroHT_MfcggbHziunox9FsEi40fv1xeAanzbY5g0b3ysDypu-464Kq4/s640/DSC_0019.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Go nuts</td></tr>
</tbody></table>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Sprinkle about a cup of nuts at a time onto the phyllo and spread to form an even layer, then follow up with four more sheets of phyllo, buttering between each sheet.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Repeat layers of nuts and four buttered phyllo sheets until all the nuts are used up, finishing with a top layer of eight total buttered phyllo sheets. Any excess butter can be reserved in the saucepan for making syrup.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Choose a corner of the baking dish and use a strong, very sharp knife to cut a diagonal line across the baking dish to the opposite corner, slicing clean through to the bottom. Using this starting line as a guide, make more diagonal slices, roughly two fingers apart. Then make a another diagonal slice, corner to corner, but cutting cross-wise across the first set of lines. Use this to guide more roughly two-finger wide slices to form lozenges (and an outer set of extra-crunchy triangles).</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMwMahuGdo6X2XPpd6cYXnNUKktAjq407ESIx6PmwQ8iV2f9gAdAOmv3Gj7VdQ0dOr63VVbiUQGTOmZ935xIjUsGsFXuox2Vis6qYjTN0aUboLwUEGCTkwMnLjPuY0DwZHFbqsGuSe7k/s1600/DSC_0026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMwMahuGdo6X2XPpd6cYXnNUKktAjq407ESIx6PmwQ8iV2f9gAdAOmv3Gj7VdQ0dOr63VVbiUQGTOmZ935xIjUsGsFXuox2Vis6qYjTN0aUboLwUEGCTkwMnLjPuY0DwZHFbqsGuSe7k/s640/DSC_0026.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Or cut into 12 squares and then 24 bars or triangles, for EZ mode</td></tr>
</tbody></table>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Bake until crispy and richly golden, about 35-40 minutes.</span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">As the baklava bakes, prepare the syrup by warming the honey over medium-low heat in a small, heavy saucepan (you can re-use the one from melting butter for easier clean-up, any leftover butter can be whisked into the honey).<span class="m_-7496610028872613606gmail-m_-1088722160488737144Apple-converted-space"> </span></span></div>
<div class="m_-7496610028872613606gmail-m_-1088722160488737144p1" style="font-size: 12.8px;">
<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><span class="m_-7496610028872613606gmail-m_-1088722160488737144Apple-converted-space"><br /></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitb5oqf-If39ihh09zqyq3Yy0iFdlYaZr_4rViF7U4dkqzY6VjGLac_kIlkyomMb4rPLZ0jEKmdtwmubuyGIxgEpy2lPxA7HWSGMfjhn_WGYhIMV68e5zqh87YnCkRE3Oq5f7zwfFAwM/s1600/DSC_0030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitb5oqf-If39ihh09zqyq3Yy0iFdlYaZr_4rViF7U4dkqzY6VjGLac_kIlkyomMb4rPLZ0jEKmdtwmubuyGIxgEpy2lPxA7HWSGMfjhn_WGYhIMV68e5zqh87YnCkRE3Oq5f7zwfFAwM/s640/DSC_0030.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pictured: crispiness</td></tr>
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<span style="font-size: 12.8px;">Once the honey is flowing, watery liquid-hot, carefully whisk in the lemon zest, lemon juice, and rose water. Remove from the heat and allow to cool slightly.</span></div>
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<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2">Very slowly drizzle warm syrup over the hot, fresh-out-of-the-oven baklava, trying to get a fairly even coat. Cool, uncovered, for at least six hours, allowing the flaky layers to absorb the syrup and the bars to solidify. Serve directly onto plates, or use cupcake papers to pack them for transport or gift baskets.</span></div>
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<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAyWoDw6SancPF9RIcNIFkwaxG5W0aGGVKrOVNbRa6JFBeEvu8a71rEilMciagRqKAraFZmRddQtW3UR1K6ulm8I3M8s2ll1y8OgHYXFstIEWIT6hSiOcyA9UcRjWIbQB_mPEtL0VPM0/s1600/DSC_0042.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAyWoDw6SancPF9RIcNIFkwaxG5W0aGGVKrOVNbRa6JFBeEvu8a71rEilMciagRqKAraFZmRddQtW3UR1K6ulm8I3M8s2ll1y8OgHYXFstIEWIT6hSiOcyA9UcRjWIbQB_mPEtL0VPM0/s640/DSC_0042.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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<span class="m_-7496610028872613606gmail-m_-1088722160488737144s2"><br /></span></div>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com4tag:blogger.com,1999:blog-5156280664003214930.post-16800886915150749982016-11-23T18:00:00.000-05:002016-11-27T08:45:35.215-05:00The Gingerbread Man (Honey stout gingerbread cake, honey glaze)<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">As the Thanksgiving dust settles, baking cakes may be the last thing on your mind, but as winter drags on, I expect that you (like me) will come creeping back into the kitchen. Call it culinary therapy. Winter demands sturdier, more substantial, more warming foods, and this month's honey stout gingerbread cake fits the bill, perfectly. A bundt cake, this takes advantage of the pretty, fluted mold and uses a simple glaze you can just pour over the top, rather than fussing with layers and smoothing icing. Triple-spiked with fresh, ground, and crystallized ginger, it's an easy pick-me-up with just the right amount of not-to-sweet gingery fire.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYdDMFMOnpT7tZiXChuokxsaWwppKYjdKlsThifdIJO_vVbXM7LzGMJ-u_-TKoA6IL4POGECY_rsLrLq89vvChpMSYMd5rSnLj9pAMaeOmusawtgCQN-ErHWCGrIaXvZX2GOeqBayGmo/s1600/DSC_0044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYdDMFMOnpT7tZiXChuokxsaWwppKYjdKlsThifdIJO_vVbXM7LzGMJ-u_-TKoA6IL4POGECY_rsLrLq89vvChpMSYMd5rSnLj9pAMaeOmusawtgCQN-ErHWCGrIaXvZX2GOeqBayGmo/s640/DSC_0044.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fyah<br />
<a name='more'></a></td></tr>
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">The inclusion of stout was inspired by my go-to chocolate cake: a recipe from the Barrington Brewery that I doubt could ever be improved upon. The dark, rich bitterness of the beer comes through subtly in the finished cake, flavor-wise, but imparts a dense, velvety softness that can't be beat. Most cakes could technically be classified as quick breads, because they're leavened primarily by baking powder and/or baking soda, rather than the more time consuming rising or yeast or whipping of egg whites. The inclusion of stout, however, adds a yeasty, malty undertone to ground the other flavors. In Elizabethan baking, some cakes and breads used barm: the frothy head from beer as a source of yeast for leavening, and this helps carry on that tradition.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_USwjM-KCXSN69ksMeVFrVtF1QEi_C8iSA8n58pcv-6GbyFRIdeVFnx1JThSZxRg6FKFjHUEwNj6M48dzD-ogwfttxBWzT5UpuSZMtRwxTe-Ws0yPL6v1r4RnmILz0hYhrdGVkC2g1xU/s1600/DSC_0004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_USwjM-KCXSN69ksMeVFrVtF1QEi_C8iSA8n58pcv-6GbyFRIdeVFnx1JThSZxRg6FKFjHUEwNj6M48dzD-ogwfttxBWzT5UpuSZMtRwxTe-Ws0yPL6v1r4RnmILz0hYhrdGVkC2g1xU/s640/DSC_0004.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Behold: barm</td></tr>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
In a break from tradition, I chose to substitute honey for molasses. Molasses is typically a requirement in gingerbread and ginger hermit cookies, imparting both the characteristic deep brown color and a full, dark, slightly bitter flavor. But it's a flavor I find highly distinct and old-timey (I call hermits "granny cookies," ranking them as to oatmeal raisin cookies as oatmeal raisin cookies are to chocolate chip) and kind of overkill when there's already darkness and bitterness implicit from the stout. Whereas I would be hard-pressed to distinguish one brand of molasses from another, honey has a magnificent variety. I played it safe and used an extra-dark buckwheat honey from New Hampshire, probably as close to molasses as I could get. The Williamsport area offers varieties of dark amber goldenrod honey and rich red-brown Japanese knotweed honey that would be ideal.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNm1iRByeFcKKIhHzruhydiMZqwApZxuXAgl0Wq05KQMUhDTbIXCWx79fIWCXm7dyMyZBEFp0lYzd50-qZ0D20lm5eJ_J4TXHZioofBJPP4OV25cN7HMPdIasetSj9goiVyLMPMVohm7Y/s1600/DSC_0002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNm1iRByeFcKKIhHzruhydiMZqwApZxuXAgl0Wq05KQMUhDTbIXCWx79fIWCXm7dyMyZBEFp0lYzd50-qZ0D20lm5eJ_J4TXHZioofBJPP4OV25cN7HMPdIasetSj9goiVyLMPMVohm7Y/s640/DSC_0002.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet & hot, like me</td></tr>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">The star performer of gingerbread is, of course, the ginger, and this recipe is no slouch. Three different types of ginger root are used: the fresh grated root (actually much easier to grate if you peel and freeze it, first), the dried powder most people expect, and finely minced nubs of chewy crystallized ginger, for interest. Complimented by the warmly familiar blend of cinnamon, nutmeg, and allspice, each bite packs an intense burst flavor. The thick, honey-sweet glaze offers a milder counterpoint. Those with a less pronounced passion for ginger could reduce the fresh and ground quantities by half a tablespoon.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPmoXobOdZ289lDzJ3yPSrDu_ohknlPpktmjTkJW7LTJlyE1knE4QwhMVTo0rpknGvGn_37DSasdkXQQrHOIbdACo3o-b5Pgjuy3SOQn2TzC_B6lpom5Jl7S9zvbI2sbpYdYsj98d6Ys/s1600/DSC_0041.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPmoXobOdZ289lDzJ3yPSrDu_ohknlPpktmjTkJW7LTJlyE1knE4QwhMVTo0rpknGvGn_37DSasdkXQQrHOIbdACo3o-b5Pgjuy3SOQn2TzC_B6lpom5Jl7S9zvbI2sbpYdYsj98d6Ys/s640/DSC_0041.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let them eat cake</td></tr>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<b style="font-size: 12.8px;">Honey stout gingerbread cake, honey glaze</b></div>
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<i>Adapted from <a href="http://www.chowhound.com/recipes/guinness-gingerbread-bundt-cake-with-salty-caramel-drizzle-31128" target="_blank">Kim Laidlaw</a></i></div>
<div>
For a virgin version, replace the stout with cooled espresso.</div>
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<div>
1 cup stout (such as Guinness, measure the dark liquid level, not the barm floating on top)</div>
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1 cup honey</div>
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3/4 cup dark brown sugar, lightly packed </div>
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3/4 cup canola oil</div>
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3 large eggs</div>
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1 tablespoon vanilla extract </div>
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2 tablespoons fresh ginger root, peeled and grated</div>
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2 cups cake flour</div>
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2 teaspoons baking powder </div>
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1 1/2 teaspoons baking soda</div>
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2 tablespoons ground ginger</div>
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1 teaspoon ground cinnamon </div>
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1/2 teaspoon ground nutmeg</div>
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1/4 teaspoon ground allspice</div>
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1/2 teaspoon salt</div>
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1/4 cup crystallized ginger, finely chopped</div>
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<i>For the glaze:</i></div>
<div>
1 cup powdered sugar</div>
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2 tablespoons honey</div>
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1 tablespoon + 1 teaspoon half and half</div>
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Preheat an oven to 325 F and butter and lightly flour a Bundt pan, placing it on a rimmed baking sheet.</div>
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Whisk the stout, honey, brown sugar, canola oil, vanilla extract, and eggs together in a large bowl.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkcnFTG1EaiZczn2mE9_6GA9HnjYj-eHa8_vaO3qJpWHb_3DZos_esDOg2gCBPr7Z9WbSZAcIqodOSGgpiKayzWgEG-3Qa6lC-5EpDlu22GXGA6VHQbGog_EqG6UQc6N1utDWaafqN2Q/s1600/DSC_0005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkcnFTG1EaiZczn2mE9_6GA9HnjYj-eHa8_vaO3qJpWHb_3DZos_esDOg2gCBPr7Z9WbSZAcIqodOSGgpiKayzWgEG-3Qa6lC-5EpDlu22GXGA6VHQbGog_EqG6UQc6N1utDWaafqN2Q/s640/DSC_0005.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deep & dark</td></tr>
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<div>
<span style="font-size: 12.8px;">In a separate large bowl, sift together flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground allspice, and salt. Mix in the crystallized ginger.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0dQE_hKP9QfmReiqf5JKJnG0rbj5dRJgkEKuXE33dngoLjZ5q8H4p2C02H3H3OYVlsmrfTFLyNYXomaPUwCn9UFRN50Mgc4N0LLePj4DQ9LOOdV6Erp8K3bPimyivG9-rL95ogTQ_FU/s1600/DSC_0007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0dQE_hKP9QfmReiqf5JKJnG0rbj5dRJgkEKuXE33dngoLjZ5q8H4p2C02H3H3OYVlsmrfTFLyNYXomaPUwCn9UFRN50Mgc4N0LLePj4DQ9LOOdV6Erp8K3bPimyivG9-rL95ogTQ_FU/s640/DSC_0007.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixin' in the fixins</td></tr>
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<span style="font-size: 12.8px;">Pour the wet ingredients into the dry and gently fold with a wire whisk until just combined.</span></div>
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Pour batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted near the center pulls free clean.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmOG9xPLunZZy0E7F6JMEA7qtFKFF8k-JFQ_6lB7Ph40UFsX6jRtg2i1QZY22Ub3j6ew-Av1TcOzSMf2GD7jPxNIJMOM8t_Tp0B2_Eex-SdoWB75uvEjFpvLzT_f9j4YwlfMLCvrrs88/s1600/DSC_0018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmOG9xPLunZZy0E7F6JMEA7qtFKFF8k-JFQ_6lB7Ph40UFsX6jRtg2i1QZY22Ub3j6ew-Av1TcOzSMf2GD7jPxNIJMOM8t_Tp0B2_Eex-SdoWB75uvEjFpvLzT_f9j4YwlfMLCvrrs88/s640/DSC_0018.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good to the last drop</td></tr>
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<div>
<span style="font-size: 12.8px;">Cool the cake in the pan on a wire rack for 15 minutes, then invert onto a plate and remove the pan to cool completely.</span></div>
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<span style="font-size: 12.8px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMdv76JLlv8jGECoFNxPt2eW-wbOB8If-pRlq7aZzFrbb_CnJDlyJiCtLAQCmcvhdd-KqsNI8MysnxVWZlM3-EKpCsc13bdbvH17eKurOLBvA5Uq-vomi5migwP1kg4aFfupRbv0mMpo/s1600/DSC_0023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMdv76JLlv8jGECoFNxPt2eW-wbOB8If-pRlq7aZzFrbb_CnJDlyJiCtLAQCmcvhdd-KqsNI8MysnxVWZlM3-EKpCsc13bdbvH17eKurOLBvA5Uq-vomi5migwP1kg4aFfupRbv0mMpo/s640/DSC_0023.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note how the finished cake pulls away from the sides</td></tr>
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<div>
<span style="font-size: 12.8px;">Whisk together glaze ingredients in a medium bowl and drizzle over cooled cake, sprinkling with more minced crystallized ginger for effect.</span></div>
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<span style="font-size: 12.8px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaaf_6Zt4sJMgd7DJvhTXEY90FEQG2Eyje-20HwiuZuOVUcB8g0VzfSCfJpgzKuZPiiQk-QX5p5IN4LiRaNUGiwHhKDvs_k3eyafLRNzku1X_VkVMZz2vUUFYNPOZnHMwtZZuhhBmsc5A/s1600/DSC_0048.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaaf_6Zt4sJMgd7DJvhTXEY90FEQG2Eyje-20HwiuZuOVUcB8g0VzfSCfJpgzKuZPiiQk-QX5p5IN4LiRaNUGiwHhKDvs_k3eyafLRNzku1X_VkVMZz2vUUFYNPOZnHMwtZZuhhBmsc5A/s640/DSC_0048.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com2tag:blogger.com,1999:blog-5156280664003214930.post-46810171785650617492016-10-26T14:08:00.000-04:002016-12-04T07:57:41.868-05:00Autumnal Appetite (Winter squash hummus, Baharat)<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
I love slipping into autumn for a number of reasons. On the culinary side, Fall brings the warmth of richer, heartier flavors. It's a joy to roast and stew things, again, and the amount of butter and baked goods also spikes, precipitously. With the oncoming onslaught of holidays, it can at times be a bit much to each so much heavy food. That's why it's important to find autumnal foods that are full on flavor (and fill you up) but be on the lighter side. Julia Child is absolutely right that more butter can solve almost anything, but an ounce of prevention is worth a pound of cure, especially if one is predisposed to counting calories. As such, I present to you "winter squash hummus", which makes an appealing snack or appetizer that's pleasingly sentimental in its embrace of fall flavors while pleasantly lighter than most holiday fare.</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12_cPxugUGo8iqaNBmtaglMPpkNLtsuRey8UJFhgQQNkBd6hdtRJYeH3m7a52bwZoD6a-VZVXrxnClPC3-93EuluhxPNxLp8BXLOvLo8GPcqyt4EIkryrA64QxaCakxVAwO4Epj9HHRE/s1600/DSC_0011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12_cPxugUGo8iqaNBmtaglMPpkNLtsuRey8UJFhgQQNkBd6hdtRJYeH3m7a52bwZoD6a-VZVXrxnClPC3-93EuluhxPNxLp8BXLOvLo8GPcqyt4EIkryrA64QxaCakxVAwO4Epj9HHRE/s640/DSC_0011.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Snack happy<br />
<a name='more'></a></td></tr>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">Squash and sweet potatoes are both fall favorites, but for lightening up, squash is the superior option: it has a lower glycemic index, fewer calories, and more vitamins pound for pound. In exchange, however, sweet potatoes have a heftier texture and will yield a thicker, more substantial dip. Feel free to mix and match. Winter squash allows its own variations: the FDA plays fast and loose with gourds, such that most products labeled "pumpkin" are actually butternut squash. Butternut is probably the easiest for processing: it's more quickly cut, peeled, and cored than other options and thus the natural choice for puréed hummus, but the bold ribs of acorn squash and variegated stripes of delicata squash can make for dramatic visual presentations in chunkier dishes.</span></div>
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<span style="font-size: 12.8px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PDoo1erBgupdYnqLgFzR8p6LFW9LaEq8rcUZ5bLoIQf7MLxl5GptrEAW7aq1QuirKr1WEHxXhtB5Rc3Rl_3MWzplVl1BmXFI5bKAEd6MsIkfRC6jfQIIttl-9jWGPyaGDvyHvfTzmSE/s1600/DSC_0002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PDoo1erBgupdYnqLgFzR8p6LFW9LaEq8rcUZ5bLoIQf7MLxl5GptrEAW7aq1QuirKr1WEHxXhtB5Rc3Rl_3MWzplVl1BmXFI5bKAEd6MsIkfRC6jfQIIttl-9jWGPyaGDvyHvfTzmSE/s640/DSC_0002.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sinister squashlings</td></tr>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">To spice things up and push people further outside their comfort zones, I recommend using</span><span style="font-size: 12.8px;"> </span><i style="font-size: 12.8px;">baharat</i><span style="font-size: 12.8px;">. Literally "spices," in Arabic,</span><span style="font-size: 12.8px;"> </span><i style="font-size: 12.8px;">baharat</i><span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">is a ubiquitous blend of potent spices used to season lamb, fish, beef, chicken, and vegetables. The blend typically features allspice, black pepper, cardamom, cassia bark (often commercially sold as "cinnamon"), cloves, coriander and cumin seeds, nutmeg, and dried chilis. This makes for a warming complex blend perfect for autumn and winter, combining the homey and familiar with a whiff of the exotic. If you can't find pre-blended</span><span style="font-size: 12.8px;"> </span><i style="font-size: 12.8px;">baharat</i><span style="font-size: 12.8px;"> mix in the store, a recipe for a home blend follows. </span></div>
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<span style="font-size: 12.8px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_90ZZ1VswT-nZq-BZcfRiREJZmXGwJj8kHIX8W5hp7Ysiz3XNgHnbGVPyAgKUS27JHiEpNNnXR6PL93y8iY5dSYGsrH-FXSkeQgu_MU_J0NKnuunKxlhKfTtGfMVhuHNUC5O19pSpuV0/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_90ZZ1VswT-nZq-BZcfRiREJZmXGwJj8kHIX8W5hp7Ysiz3XNgHnbGVPyAgKUS27JHiEpNNnXR6PL93y8iY5dSYGsrH-FXSkeQgu_MU_J0NKnuunKxlhKfTtGfMVhuHNUC5O19pSpuV0/s640/DSC_0003.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut squash: the easiest to work with</td></tr>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">Americans typically serve hummus as snack or an appetizer, but paired with some other accompaniments, you can serve it as a meal on its own. This presentation of sampling dishes, reminiscent of Spanish</span><span style="font-size: 12.8px;"> </span><i style="font-size: 12.8px;">tapas</i><span style="font-size: 12.8px;">, Japanese</span><span style="font-size: 12.8px;"> </span><i style="font-size: 12.8px;">izakaya</i><span style="font-size: 12.8px;">, or Scandinavian</span><span style="font-size: 12.8px;"> </span><i style="font-size: 12.8px;">smörgåsbord</i><span style="font-size: 12.8px;">, is called</span><span style="font-size: 12.8px;"> </span><i style="font-size: 12.8px;">meze</i><span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">in Arabic. Pair hummus with warm pitas, a good feta, nits, olives, and a small salad or two and you have a light, delicious meal that encourages lounging, tasting, and sharing. A wonderful bridge between savory and sweet, this hummus also works equally well with pears and apples as it does with bread and vegetables. Consider slipping in sliced pears and apples for extra autumnal appeal.</span></div>
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<span style="font-size: 12.8px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJpkQ5VwuuJr-G2P2bqVcc9ynExsyQ4yug2LQ7ENIi4e12vSuCqoPA8QCBqOOhFp9f6zixCv_l2nvIZ49E6bpdNzWQ4Qqjp1f_IzGYrj6pamgmLPd-LWzpmgDcWeUhRuGA6i9DhuMSdA/s1600/DSC_0019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJpkQ5VwuuJr-G2P2bqVcc9ynExsyQ4yug2LQ7ENIi4e12vSuCqoPA8QCBqOOhFp9f6zixCv_l2nvIZ49E6bpdNzWQ4Qqjp1f_IzGYrj6pamgmLPd-LWzpmgDcWeUhRuGA6i9DhuMSdA/s640/DSC_0019.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dig in</td></tr>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<b style="font-size: 12.8px;">Winter squash hummus</b></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Easily made ahead, the hummus becomes thicker and creamier when chilled overnight. Serves 6-8.</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 medium butternut squash, peeled, cored, and cubed</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
10 cloves garlic, peeled</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
2 tablespoons + 2 tablespoons extra virgin olive oil</div>
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<span style="background-color: rgba(255, 255, 255, 0);">Sea salt and freshly cracked black pepper, to tasted</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
2 lemons, freshly juiced</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 (15 ounce) can chickpeas, rinsed and drained</div>
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2 teaspoons <i>baharat</i> (recipe follows)</div>
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<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Preheat an oven to 375 F and toss the squash, garlic, 2 tablespoons of olive oil, and salt and pepper to taste on a baking sheet.</div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxE5QDbQuyu0cIjTFmyOwPH1qp92UNR9Qlrqsi_yIifIISu6y2rPV9BxXd0mnDta9cEM-jTMZoGVKfHNU1Z0xmEAc6ATXpQ6Bp0KyYv2XhPrQW5zGklSwwZEo-5PCIgb3FNyAfElzZg0/s1600/DSC_0006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxE5QDbQuyu0cIjTFmyOwPH1qp92UNR9Qlrqsi_yIifIISu6y2rPV9BxXd0mnDta9cEM-jTMZoGVKfHNU1Z0xmEAc6ATXpQ6Bp0KyYv2XhPrQW5zGklSwwZEo-5PCIgb3FNyAfElzZg0/s640/DSC_0006.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for roasting</td></tr>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">Roast the squash and garlic until the squash mashes with a fork and the garlic is lightly golden, about 20 minutes. Allow to cool for 10 minutes.</span></div>
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<br /></div>
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Tip the squash and garlic into a food processor, along with the lemon juice, chickpeas and <i>baharat</i>. Pulse to combine while streaming in the oil, scraping down the sides with a rubber spatula, if necessary.</div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyNNqda4S1Us-oZm3gwRQMhB23XvlcYOOFIsQtnDiCyUa2RqZQSL6ktxQcMvIC9Q1s55YCLyM_A9Ia9UGQ3be3g2d69Z4RirK_NIKw8pmc5VRaM5SUFqWhvJHU-wB2uYc_-PO5eMUeHQ/s1600/DSC_0009.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyNNqda4S1Us-oZm3gwRQMhB23XvlcYOOFIsQtnDiCyUa2RqZQSL6ktxQcMvIC9Q1s55YCLyM_A9Ia9UGQ3be3g2d69Z4RirK_NIKw8pmc5VRaM5SUFqWhvJHU-wB2uYc_-PO5eMUeHQ/s640/DSC_0009.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Well-blended</td></tr>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">Serve immediately or chill overnight. Parsley and pepitas make excellent garnishes.</span></div>
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<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<b>Baharat</b></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 tablespoon ground black pepper</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 tablespoon ground cumin seeds</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
2 teaspoons ground coriander seeds</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 teaspoon ground cloves</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1/2 teaspoon ground cardamom seeds</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 1/2 tablespoons smoked paprika</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 teaspoon ground cinnamon</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 teaspoon ground nutmeg</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1/2 teaspoon ground cayenne pepper</div>
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<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Warm a small, heavy skillet over medium heat, then add the spices and lightly toast, stirring constantly with a wooden spoon, until warm and highly fragrant, about 3-5 minutes.</div>
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<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Cool completely and store in an air-tight container in a cool, dry place.</div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkJoDvXd7tvnwcfIzsi-tRT4lQlmUkRkjZuG_uw57q1tyxTlMX7Hv5ZAFW4xKiKpRYALtbBoWxf5O8JRZeWxXmS0qCDxXOuAA6tmm4TFZNicrvi5iVw3jrLTOmD7oAXkJHQjpIBe_E9s/s1600/DSC_0012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkJoDvXd7tvnwcfIzsi-tRT4lQlmUkRkjZuG_uw57q1tyxTlMX7Hv5ZAFW4xKiKpRYALtbBoWxf5O8JRZeWxXmS0qCDxXOuAA6tmm4TFZNicrvi5iVw3jrLTOmD7oAXkJHQjpIBe_E9s/s640/DSC_0012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-902614309443444392016-09-28T13:59:00.000-04:002016-11-06T14:05:51.135-05:00Yapple-Dapple (Apple galette, cognac caramel sauce)<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2">We are now in undisputed apple season. In my hometown, September is always marked by the Apple Peach Festival, sadly this year just an apple festival after the late spring frost laid waste to the peach blossoms. Intending to console myself with copious amounts of apples, I had my heart set on </span><span class="m_1027648511517254079s3"><i>tarte Tatin</i></span><span class="m_1027648511517254079s2">: a pastry crust baked upside-down atop a layer of deeply caramelized apples. This led to my next revelation, however: that recipe seemed somehow intimidating. I feel like "effortless elegance" is more my wheelhouse, so I split the difference: an easy apple <span class="il">galette</span>, gussied up with cognac caramel sauce.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOWJSSFMHo72PLv4hooGd9OEszrYP4fOt7awLLgcm-rKDTWv0ywfoXkpmnzIcZ5QKG29gmoh4C_A6kHI5Gnq_O2_3iFxcVMD9rYStY7GU8p7ljI-8G2uBd0yinW_0ATYq7oIypWDQ3fQ/s1600/DSC_0066.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOWJSSFMHo72PLv4hooGd9OEszrYP4fOt7awLLgcm-rKDTWv0ywfoXkpmnzIcZ5QKG29gmoh4C_A6kHI5Gnq_O2_3iFxcVMD9rYStY7GU8p7ljI-8G2uBd0yinW_0ATYq7oIypWDQ3fQ/s640/DSC_0066.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gastronomically gussied<a name='more'></a></td></tr>
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<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2" style="font-size: 12.8px;">In French cuisine, a <span class="il">galette</span> refers to various types of freeform crusty cakes and tarts, or a Breton <span class="il">galette</span>: a buckwheat pancake with savory fillings. The most recognizable interpretation in the US is a flat pastry crust cooked on a baking sheet, folded up around a fruit filling. This is an incredible cheat: it's quite possibly the laziest interpretation of pastry there is, but still has a rustic, shabby-chic elegance that allows you to serve it to company with a straight face (French names also always help make anything </span><span class="m_1027648511517254079s3" style="font-size: 12.8px;">seem</span><span class="m_1027648511517254079s2" style="font-size: 12.8px;"> fancy). The cognac caramel helps seal the deal, upping the fancy quotient by a considerable margin.</span></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2" style="font-size: 12.8px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfEF3eU9oqrsbsRskN-YUMmjcrnybcfBfj_BzwYd_PsQXE-CSd50jGMTtmQukbJeLW0a_7e8WnYA0yB6HM_Hu7T4ZsQif_OomBLtvB00BGJH11HR7wVPlUpeBrgykFvqHf8dxBhkYsjf8/s1600/DSC_0040.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfEF3eU9oqrsbsRskN-YUMmjcrnybcfBfj_BzwYd_PsQXE-CSd50jGMTtmQukbJeLW0a_7e8WnYA0yB6HM_Hu7T4ZsQif_OomBLtvB00BGJH11HR7wVPlUpeBrgykFvqHf8dxBhkYsjf8/s640/DSC_0040.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pictured: deal sealing</td></tr>
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<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2" style="font-size: 12.8px;">While the pastry is, in fact, much easier than pie, caramel comes with its own intimidation factor. Lots of people melt together butter and brown sugar and call this "caramel," I'm even guilty of this myself, but </span><span class="m_1027648511517254079s3" style="font-size: 12.8px;">real</span><span class="m_1027648511517254079s2" style="font-size: 12.8px;"> caramel comes from toasting sugar to induce Maillard browning reactions that give it that rich flavor and golden glow. This isn't terribly hard, but it is a labor of love. Making caramel from scratch involves roughly twenty minutes of standing at the stove and stirring away. I recommend comfy flip-flops and your favorite playlist.</span></div>
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<span class="m_1027648511517254079s2" style="font-size: 12.8px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIMLjpAWzCIjV4k5r72EvwrCaBvS9tMUizYLdtYd1xfrT6HyevIDePvHvbd_uktlE_pRFgDWx-qakLhFaO5MY05qIrijlwbBY-RcZYEqBx4CihSuZPr_wJ9n1i63Qu_sqGDkVu8Hr1eg/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIMLjpAWzCIjV4k5r72EvwrCaBvS9tMUizYLdtYd1xfrT6HyevIDePvHvbd_uktlE_pRFgDWx-qakLhFaO5MY05qIrijlwbBY-RcZYEqBx4CihSuZPr_wJ9n1i63Qu_sqGDkVu8Hr1eg/s640/DSC_0014.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hard labor</td></tr>
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<span style="font-size: 12.8px;">Making your own caramel is an incredibly rewarding experience because of the implicit science behind it: basically, sugar is a crystal at room temperature, but it doesn't behave as a metal does, melting and solidifying at specific temperatures. Instead, heat breaks sugar down into component parts of carbon and water (hydrogen and oxygen). You'll notice the sugar loses a fair amount of volume in the process. Sugar collapses into liquid around 340 F it turns to liquid and around 360 F it begins to brown. Watching the sugar brown and melt is something I find ceaselessly fascinating. It does require utmost care: remember at all times that you are working with boiling hot, extra-sticky molten sugar. Defenders of Medieval castles used boiling oil instead of caramel only because it was more costly and laborious, but get hot caramel on your skin and you will aver it is far more unpleasant. In the end, however, your efforts will be rewarded with a delicious apple tart with perfectly crumbling pastry and a velvety caramel sauce full of sophisticated, boozy bite.</span><span class="m_1027648511517254079Apple-converted-space" style="font-size: 12.8px;"> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGQA4pbQlzm7mWYl5b1hc78aN7lMRhvkZUsQTVoTcwdEoCeN9BgMRqfo3pCNN__P8rNeLJXo-M0_QcIZzHqV8iNNyqIP8Qr58YEteWwVfjh2H6FOayqWNY9Swab8-ZtPx5CasebKsY5M/s1600/DSC_0053.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGQA4pbQlzm7mWYl5b1hc78aN7lMRhvkZUsQTVoTcwdEoCeN9BgMRqfo3pCNN__P8rNeLJXo-M0_QcIZzHqV8iNNyqIP8Qr58YEteWwVfjh2H6FOayqWNY9Swab8-ZtPx5CasebKsY5M/s640/DSC_0053.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elegant but effortless</td></tr>
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<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s1"><b><br />Apple <span class="il">galette</span>, cognac caramel sauce</b></span></div>
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<span class="m_1027648511517254079s3"><i>Adapted from <a href="http://sallysbakingaddiction.com/2016/09/14/salted-caramel-apple-galette/" target="_blank">Sally's Baking Addiction</a></i></span></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2">I used Gala apples for classic red peels, but I think Granny Smiths are the superior baking apple: the extra tartness is like magic for desserts. Fuji, Pink Lady, Ginger Gold, Jonathan, or Jonagolds are also all sound choices.</span></div>
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<span class="m_1027648511517254079s2"></span><br /></div>
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<span class="m_1027648511517254079s3"><i>For the pastry:</i></span></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2">1 1/2 cups pastry flour</span></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2">1/4 cup white sugar</span></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2">1/4 teaspoon sea salt, finely ground</span></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2">1/2 cup (1 stick) butter, cold, cubed</span></div>
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<span class="m_1027648511517254079s2">4 tablespoons ice water</span></div>
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<span class="m_1027648511517254079s2"></span><br /></div>
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<span class="m_1027648511517254079s3"><i>For the cognac caramel sauce:</i></span></div>
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<span class="m_1027648511517254079s2">1 cup white sugar</span></div>
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<span class="m_1027648511517254079s2">6 tablespoons butter, cubed</span></div>
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<span class="m_1027648511517254079s2">1/2 cup light cream, scant</span></div>
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<span class="m_1027648511517254079s2">4 tablespoons cognac (I used Courvoisier VSOP)</span></div>
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<span class="m_1027648511517254079s2">1/2 teaspoon sea salt, finely ground<span class="m_1027648511517254079Apple-converted-space"> </span></span></div>
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<span class="m_1027648511517254079s2"></span><br /></div>
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<span class="m_1027648511517254079s3"><i>For the filling:</i></span></div>
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<span class="m_1027648511517254079s2">4 apples, quartered, cored, and sliced</span></div>
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<span class="m_1027648511517254079s2">1/2 lemon, freshly juiced</span></div>
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<span class="m_1027648511517254079s2">2 tablespoons white sugar<span class="m_1027648511517254079Apple-converted-space"> </span></span></div>
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<span class="m_1027648511517254079s2">2 tablespoons flour</span></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2">1 teaspoon cinnamon, ground</span></div>
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<span class="m_1027648511517254079s2"></span><br /></div>
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<span class="m_1027648511517254079s2">To make the pastry, quickly toss the flour, sugar, and salt in a large bowl or pulse in a food processor. Pulsing the processor, or using a pastry cutter, cut in the butter until there are roughly pea-sized clumps forming, with still a few chunks of butter and a spot or two of dry mix.</span></div>
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<span class="m_1027648511517254079s2"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JQ2TOYOmKLS9wHf97tL3QbG43br20EJOv3dxa0G9nGZdHh5sbnVxrJb3_oJ5-vO3y3NoT8pj8b3nTkDv-GDH-8QpVetAFr7AJSAnGkR-bSZ0AtDrU5JXVCtjWmKkqxNml97Wn0PGO5o/s1600/DSC_0004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JQ2TOYOmKLS9wHf97tL3QbG43br20EJOv3dxa0G9nGZdHh5sbnVxrJb3_oJ5-vO3y3NoT8pj8b3nTkDv-GDH-8QpVetAFr7AJSAnGkR-bSZ0AtDrU5JXVCtjWmKkqxNml97Wn0PGO5o/s640/DSC_0004.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cue the pulse to begin</td></tr>
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<span style="font-size: 12.8px;">Toss or pulse in the water one tablespoon at a time, until the dough begins to come together.</span><span class="m_1027648511517254079Apple-converted-space" style="font-size: 12.8px;"> </span></div>
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<span class="m_1027648511517254079s2"></span></div>
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<span class="m_1027648511517254079s2"></span><br /></div>
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<span class="m_1027648511517254079s2">Turn out onto a sheet of parchment and knead with your hands until it forms a solid mass. Add another tablespoon of water if it looks too dry or won't hold together. Roll into a ball, press down into a disc, wrap in plastic, and chill for 1 hour or more.</span></div>
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<span class="m_1027648511517254079s2"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRj0iQULX1fLyJefvFcX727_8NsvPtXWi4x9LRu9DJ6Q6eHr0jitZGSw-G3w_iNCqAvi1v62sNviaQGWVentvaf9suDdlorb2RAq2mrkE_8GJZqWcPXN0hEjHagskugcVvmKZW74UqWI/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRj0iQULX1fLyJefvFcX727_8NsvPtXWi4x9LRu9DJ6Q6eHr0jitZGSw-G3w_iNCqAvi1v62sNviaQGWVentvaf9suDdlorb2RAq2mrkE_8GJZqWcPXN0hEjHagskugcVvmKZW74UqWI/s640/DSC_0008.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Well-rounded</td></tr>
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<span style="font-size: 12.8px;">To make the caramel sauce, warm a small, heavy saucepan over medium heat. Add the sugar and cook, stirring constantly, for about 10 minutes. First it will seem to clump and coagulate, turning golden over time. Eventually, it will seem to become increasingly wet, finally melting into a rich toffee-colored liquid</span></div>
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<span style="font-size: 12.8px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFQ33hhnSf-zDTgwjBcTSPQ2OT7O5ASK2lSCJmzc1ZZUkUzrHyFMW76poq5mwOsXqBSa-eR55A4bQ6jsM5a9aYy4KX_ITsAa1vWv1VwOWetwOMEhIG8d-I6JuamudPU5vlc9pIl4csL8/s1600/DSC_0013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFQ33hhnSf-zDTgwjBcTSPQ2OT7O5ASK2lSCJmzc1ZZUkUzrHyFMW76poq5mwOsXqBSa-eR55A4bQ6jsM5a9aYy4KX_ITsAa1vWv1VwOWetwOMEhIG8d-I6JuamudPU5vlc9pIl4csL8/s640/DSC_0013.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mid-phase caramel creation</td></tr>
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<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">Carefully add the butter, a pat at a time, which will spatter and simmer as it hits the hot caramel. Stir until all the butter is completely melted in, then about 1 minute more to bring the temperature back up, then very slowly stream in the cream (it also hisses and spits), stirring gently until combined.</span><span class="m_1027648511517254079Apple-converted-space" style="font-size: 12.8px;"> </span></div>
<div class="m_1027648511517254079p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2"></span></div>
<div class="m_1027648511517254079p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2"></span><br /></div>
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<span class="m_1027648511517254079s2">Bring to a boil for 5 more minutes, stirring constantly, then remove from the heat and stir in the cognac and salt. Allow to cool, completely. The mixture should be thick, yet fluid, falling in long, silky ribbons. If it's too thick, whisk in a tablespoon of cognac at a time until it loosens up. Too thin? Boil it a few more minutes.<span class="m_1027648511517254079Apple-converted-space"> </span></span></div>
<div class="m_1027648511517254079p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2"></span><br /></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2">Toss the apple slices in a large bowl with the lemon juice. Toss the sugar, flour, and cinnamon in a small bowl, then toss to coat the apples. Set aside.</span></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlRH9V0ha9Y2_a5HU8dKTcRTztrrbX8lx0UdPDBgBCkPO6On-8VVDyORnc7727LzSxE0mHyq6y3IBBQ7dS5gLhbfKD8WMTZQwFqKuBOmI99plSllGJdc88RS6cL0QRrSETidtAFUuwjI/s1600/DSC_0025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlRH9V0ha9Y2_a5HU8dKTcRTztrrbX8lx0UdPDBgBCkPO6On-8VVDyORnc7727LzSxE0mHyq6y3IBBQ7dS5gLhbfKD8WMTZQwFqKuBOmI99plSllGJdc88RS6cL0QRrSETidtAFUuwjI/s640/DSC_0025.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toss up</td></tr>
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<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">Preheat the oven to 425 F and roll out the pastry to a roughly 12" round and place on a sheet of parchment on a</span><span class="m_1027648511517254079Apple-converted-space" style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">silicone baking mat on a baking sheet.</span></div>
<div class="m_1027648511517254079p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2"></span></div>
<div class="m_1027648511517254079p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2"></span><br /></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2">Take the apple slices, eschewing any extra juices, and arrange in the center of pastry, leaving about two inches of the edge uncovered.</span></div>
<div class="m_1027648511517254079p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2"></span><br /></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2">Drizzle 1/4 cup of caramel sauce over the apples, then gently fold the edges up around the filling, crimping as necessary. Bake until deeply bronzed and golden-brown, the caramel blackening the apples at the edges, 33-35 minutes.</span></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCzungPazjwCCnXKKqYmAxjhh2_E9VxBtM-M0hnhg9LHm8tv2IAMvA1wH8FLoG-QOC5lEE9XJiiM5a83R4ir-amIVkqHfhZUPJOqLk4Wcc03HytWkznRRVT8bALDMEWqTujBhdxUwbVU/s1600/DSC_0044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCzungPazjwCCnXKKqYmAxjhh2_E9VxBtM-M0hnhg9LHm8tv2IAMvA1wH8FLoG-QOC5lEE9XJiiM5a83R4ir-amIVkqHfhZUPJOqLk4Wcc03HytWkznRRVT8bALDMEWqTujBhdxUwbVU/s640/DSC_0044.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go</td></tr>
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<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">Allow the</span><span style="font-size: 12.8px;"> </span><span class="il" style="font-size: 12.8px;">galette</span><span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">to cool on the pan for 15 minutes or so, then remove to a cutting board, slice, and serve immediately with extra cognac caramel. Some vanilla ice cream or cognac whipped cream would be a welcome addition.</span><span class="m_1027648511517254079Apple-converted-space" style="font-size: 12.8px;"> </span></div>
<div class="m_1027648511517254079p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079Apple-converted-space" style="font-size: 12.8px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWPBYyBcYG7jVYKXH264XhMsEAsx1AQwcYF_2uKt18t-rpxSVxfjLl54Sayy2IPNggNrB3fzxNjWIav0kS0KhoTHInygVd2721fHicevA2aTu5IgHxvbuQmUx0IyLm3uAHLY9uZHhv8g/s1600/DSC_0061.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWPBYyBcYG7jVYKXH264XhMsEAsx1AQwcYF_2uKt18t-rpxSVxfjLl54Sayy2IPNggNrB3fzxNjWIav0kS0KhoTHInygVd2721fHicevA2aTu5IgHxvbuQmUx0IyLm3uAHLY9uZHhv8g/s640/DSC_0061.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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<div class="m_1027648511517254079p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1027648511517254079s2"></span></div>
Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-6133950255341345112016-08-31T13:50:00.000-04:002016-11-06T13:56:39.926-05:00Star of the Summer (Strawberry mascarpone cheesecake)<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">I've told you before how, in my family, <span class="il">cheesecake</span> is a celebratory affair. This is even more true for Aaron's birthday, for which it is a mandatory offering. "What kind of <span class="il">cheesecake</span> would you like for your birthday?" is a standard question come August. This year was especially telling, because he laid out his entire hierarchy of berries, in which <span class="il">strawberry</span> is king. This is perfectly fine by me - <span class="il">strawberry</span> is my favorite, too, and undoubtedly a perennial star of the summer.</span></div>
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<span class="m_3768112748039367078s2"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivabqkc4fwAfze3tcfzi6Xzt-bMJpCtYMiPSdwwNiFR2hb7uSzUvQYdlsiqBYpAa_HvrYCKXlKiUa-zzLn4HwHJk5Vo_uwAF8qETyeyW8PjU8dSKOHsVPD0xUiHUXA_z5q7M9bNisk_3k/s1600/DSC_0029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivabqkc4fwAfze3tcfzi6Xzt-bMJpCtYMiPSdwwNiFR2hb7uSzUvQYdlsiqBYpAa_HvrYCKXlKiUa-zzLn4HwHJk5Vo_uwAF8qETyeyW8PjU8dSKOHsVPD0xUiHUXA_z5q7M9bNisk_3k/s640/DSC_0029.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Star of the summer<a name='more'></a></td></tr>
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<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">In folklore, literature, and art history,</span><span style="font-size: 12.8px;"> </span><span class="il" style="font-size: 12.8px;">strawberries</span><span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">represent sweetness, humility, modesty, purity, and simplicity. Vikings associated them with Freyja, the Vanir goddess of beauty, love, and fertility, and Christian monks made much decorative use of</span><span style="font-size: 12.8px;"> </span><span class="il" style="font-size: 12.8px;">strawberries</span><span style="font-size: 12.8px;">, seeing the trifoliate leaves as representative of the holy trinity. The associations with humility and modesty come from</span><span style="font-size: 12.8px;"> </span><span class="il" style="font-size: 12.8px;">strawberry</span><span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">plants' low-mounding habit and the tendency for berries to found concealed beneath leaves. In ancient Greece and Rome and up</span><span style="font-size: 12.8px;"> </span><a href="https://www.blogger.com/null" style="font-size: 12.8px;"><span class="m_3768112748039367078s3">until the 14th</span></a><span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">century,</span><span style="font-size: 12.8px;"> </span><span class="il" style="font-size: 12.8px;">strawberries</span><span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">were more often the result of wild forage than cultivation, and this likely colors the narrative of</span><span style="font-size: 12.8px;"> </span><span class="il" style="font-size: 12.8px;">strawberry</span><span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">as pastoral fantasy. As I love noting the genetic modification of our food products, it should be remembered that natural European</span><span style="font-size: 12.8px;"> </span><span class="il" style="font-size: 12.8px;">strawberries</span><span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">tended to be quite small, and more often round or cylindrical than bulbously conical. It was only with the infusion of cultivars from Virginia and Chile that the modern</span><span style="font-size: 12.8px;"> </span><span class="il" style="font-size: 12.8px;">strawberry</span><span style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">achieved what we consider its "natural" size and shape.</span><span class="m_3768112748039367078Apple-converted-space" style="font-size: 12.8px;"> </span></div>
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<span class="m_3768112748039367078Apple-converted-space" style="font-size: 12.8px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIIdfqbhiJuGE9kM7Me2az1Mshiud4cMyaEk-sE5Of7ap9L_D5pFrD0JY_7gYnXQyfWux6DylbjJIGoZhlimwLumV9Rxo53-0r9PLB4QBhXUXdxaGzPrQP9WC3rOExIyVnc_CZc4JnEU/s1600/DSC_0043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIIdfqbhiJuGE9kM7Me2az1Mshiud4cMyaEk-sE5Of7ap9L_D5pFrD0JY_7gYnXQyfWux6DylbjJIGoZhlimwLumV9Rxo53-0r9PLB4QBhXUXdxaGzPrQP9WC3rOExIyVnc_CZc4JnEU/s640/DSC_0043.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Au naturale?</td></tr>
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<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">Modern </span><span class="il" style="font-size: 12.8px;">strawberry</span><span style="font-size: 12.8px;"> production is also a bit less than natural and the source of some dispute. Due to the delicacy of the berries, they still must be harvested by hand, which drives up costs. There have been labor disputes over </span><span class="il" style="font-size: 12.8px;">strawberry </span><span style="font-size: 12.8px;">production in the past, and will likely continue. Moreover, the precious berries are prone to pests, resulting in around 300 pounds of pesticide being used per square acre for industrial </span><span class="il" style="font-size: 12.8px;">strawberry</span><span style="font-size: 12.8px;"> production each year, placing the </span><span class="il" style="font-size: 12.8px;">strawberry</span><span style="font-size: 12.8px;"> on the Environmental Working Group's "Dirty Dozen." These hazards can be skirted by seeking out </span><span class="il" style="font-size: 12.8px;">strawberries</span><span style="font-size: 12.8px;"> from local producers and farmer's markets. You'll note the berries you find tend to be smaller, but also riper and sweeter.</span></div>
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<span style="font-size: 12.8px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBI4seX2FgDqFomi8rhKuGLaGDc-E6QAdK3f4Lhwp42uYcilcJbJCvs9GxbsZYdtDvJTrSviti05ReeXSbu6sQtt0G3hxBKrft0G-CFDBBRDHu-qGbh83AG-_PJdIFL3AVGqpKnKLILo/s1600/DSC_0030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBI4seX2FgDqFomi8rhKuGLaGDc-E6QAdK3f4Lhwp42uYcilcJbJCvs9GxbsZYdtDvJTrSviti05ReeXSbu6sQtt0G3hxBKrft0G-CFDBBRDHu-qGbh83AG-_PJdIFL3AVGqpKnKLILo/s640/DSC_0030.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweetness</td></tr>
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<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">I was torn on how to prepare this <span class="il">cheesecake</span>. Most renditions of "<span class="il">strawberry</span> <span class="il">cheesecake</span>" seem to consist of a plain <span class="il">cheesecake</span> with <span class="il">strawberry</span> sauce or <span class="il">strawberries</span> on top. I wanted a pink, <span class="il">strawberry</span>-infused filling. The renditions that go this route are actually no-bake "<span class="il">cheesecakes</span>," stabilized with gelatin. This can be an appealing option for several reasons: the resulting dessert is pristinely colored (baking encourages browning) and doesn't require a hot oven, but I tend to become oddly pedantic on some issues, one of which is that, without baking, such desserts are no <span class="il">cheesecake</span>, but merely a cream cheese mousse. I think the extra effort of baking a <span class="il">cheesecake</span> pays off, and any browning can be decorated away.</span></div>
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<span class="m_3768112748039367078s2"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rWurfEfTqqScjIfKbCJ8aORFdcFdTkBwflUaFgB3hRq81QuUnXg1S996YCFvP_Lwvt-7pCthJaQWNMcGzxi8bLR432X7KCWK3plPEKtWVCrIPGS9Tq7MgbM8U3X5MH2hYQvceGtZC_k/s1600/DSC_0022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rWurfEfTqqScjIfKbCJ8aORFdcFdTkBwflUaFgB3hRq81QuUnXg1S996YCFvP_Lwvt-7pCthJaQWNMcGzxi8bLR432X7KCWK3plPEKtWVCrIPGS9Tq7MgbM8U3X5MH2hYQvceGtZC_k/s640/DSC_0022.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Payoff</td></tr>
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<div class="m_3768112748039367078p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2"></span><b style="font-size: 12.8px;"><span class="il">Strawberry</span> mascarpone <span class="il">cheesecake</span><span class="m_3768112748039367078Apple-converted-space"> </span></b></div>
<div class="m_3768112748039367078p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2"></span><br /></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">Cracked <span class="il">cheesecakes</span> are a tragedy. To avoid such mishap, bake your <span class="il">cheesecakes</span> in a hot water bath, and allow them to cool in the oven before chilling. This modulates the temperature and helps ease the custard into setting evenly, whereas temperature shock causes it to break apart. Serves about 12.</span></div>
<div class="m_3768112748039367078p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2"></span><br /></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s4"><i>For the crust:</i></span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">10 ounces shortbread cookies, crushed</span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">4 tablespoons butter, melted</span></div>
<div class="m_3768112748039367078p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2"></span><br /></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s4"><i>For the filling:</i></span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">1 pound cream cheese</span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">1 cup <span class="il">strawberry</span> jam</span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">1/4 cup white sugar</span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">4 eggs</span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">1 cup sour cream</span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">10-15 drops red food coloring<span class="m_3768112748039367078Apple-converted-space"> </span></span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">1/4 cup flour</span></div>
<div class="m_3768112748039367078p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2"></span><br /></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s4"><i>For the topping:</i></span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">6 ounces <span class="il">strawberry</span> jam</span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">Fresh <span class="il">strawberries</span>, hulled and thinly sliced</span></div>
<div class="m_3768112748039367078p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2"></span><br /></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">Preheat the oven to 350 F and grab a 9-inch springform pan.</span></div>
<div class="m_3768112748039367078p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2"></span><br /></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2">To make the crust, combine cookie crumbs and melted butter in a large bowl, then press into the springform pan.</span></div>
<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNpw0HTmwXdE2NqTH0xxGJzUZCJL88VTtd9gfWBuK-w0JZepcyQ_WsUJjiK2ddkHXM0JGd3wkm0nN5ppx67VOUn8LbM4-BF8JTbFUX2M59HhyphenhyphenLrYE9erDi0CTGCxPKgCjPG7yckuYQW8/s1600/DSC_0006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNpw0HTmwXdE2NqTH0xxGJzUZCJL88VTtd9gfWBuK-w0JZepcyQ_WsUJjiK2ddkHXM0JGd3wkm0nN5ppx67VOUn8LbM4-BF8JTbFUX2M59HhyphenhyphenLrYE9erDi0CTGCxPKgCjPG7yckuYQW8/s640/DSC_0006.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Under pressure</td></tr>
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<div class="m_3768112748039367078p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2"></span><span style="font-size: 12.8px;">Par-bake the crust for 10 minutes, then set aside on a wire rack to cool as you make the filling.</span></div>
<div class="m_3768112748039367078p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_3768112748039367078s2"></span><br /></div>
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<span class="m_3768112748039367078s2">In a large glass bowl, beat together the mascarpone, <span class="il">strawberry</span> jam, and white sugar. Beat in the eggs, one at a time, then<span class="m_3768112748039367078Apple-converted-space"> </span>stir in the sour cream and food dye. Lastly, sprinkle in the flour and mix until just incorporated.</span></div>
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<span class="m_3768112748039367078s2">Pour the filling into the prepared crust, set the springform pan into a roasting pan, and fill roughly halfway with hot water.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Pouring it on</td></tr>
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<div class="m_3768112748039367078p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">Bake until just set, about 1 hour. Turn off the oven, prop the door open, and allow the whole apparatus to cool over several hours.</span></div>
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<span class="m_3768112748039367078s2">Once the <span class="il">cheesecake</span> reaches room temperature, cover with plastic wrap and refrigerate several hours, or overnight.</span></div>
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<span class="m_3768112748039367078s2"></span><br /></div>
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<span class="m_3768112748039367078s2">To serve, beat jam with a wire whisk until fluid and glossy, then spread over the top of the <span class="il">cheesecake</span> as a glaze, using the back of a spoon or a pastry brush. Arrange sliced <span class="il">strawberries</span> in a scalloped pattern and serve.</span></div>
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<span class="m_3768112748039367078s2"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgK0C5xd5Xel73t-x-lWONzq6RuORF2fpsHNtQfBTMxKdBm9__BjYhz9-1_uoC9Jv4doqHyYcS4ypnkTY8yzQbdK8zO1cZNPQ7NVKRUlWaiENng79AK1_ndy2e3MfBJkOnKiIVEKYJ9o/s1600/DSC_0041.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgK0C5xd5Xel73t-x-lWONzq6RuORF2fpsHNtQfBTMxKdBm9__BjYhz9-1_uoC9Jv4doqHyYcS4ypnkTY8yzQbdK8zO1cZNPQ7NVKRUlWaiENng79AK1_ndy2e3MfBJkOnKiIVEKYJ9o/s640/DSC_0041.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-80885922928552949292016-07-27T13:37:00.000-04:002016-11-06T13:48:37.987-05:00In the Limelight (Lime Delicious)<div class="m_1421135863758368573p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1421135863758368573s1">Lemon pudding cake is a recipe that has been haunting me across social media for weeks, now. Whether it's an algorithmic snafu or message from the divine, I finally surrendered and clicked through and now I have a new go-to dessert recipe. Especially using the Australian name of Lemon <span class="il">Delicious</span>, it's an easy sell: soft, pillowy citrus white cake floats atop a layer of warm, semi-liquid custard. Making it in individual ramekins allows you to turn out portions onto plates for a prettier presentation and the enjoyment of drizzling the creamy sauce down over the cake. Or, you can chill them, in which case it becomes akin to a cakey rendition of lemon meringue pie. As both of the GourmetGents prefer <span class="il">limes</span> to lemons, this version is for <span class="il">Lime</span> <span class="il">Delicious</span>, but any citrus variant is an option.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Delicious by any name<a name='more'></a></td></tr>
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<span style="font-size: 12.8px;">Lemon pudding cake is originally a Depression-era recipe, which you can sort of see in the lean list of ingredients. I got schmaltzy, adding the vanilla and doubling the butter, but even so it has pretty simple components. The kind of things you can have on hand when throwing together a dessert is a whim (my very favorite kind). Even with double the butter, this is still pretty light for a cake, breaking down to just a few tablespoons of sugar and flour, an egg, a half tablespoon of butter, and 3/4 cups of milk per person. While I now make it to sit on the couch and watch Netflix, the spontaneously generated sauce and a little artful dressing make it fit for company and the ability to serve it hot or cold makes it easy to make ahead and serve year round.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAUPE7anjADs03F2FB40jYh_FLO57s1miUOQEDYjSx-DG7VgPhadl1nUXZzFMb1xIXdtdU8QZm2-JKNDp1gru3XOZnmvXi7qXngnGoJ286bifkfsqmFDP9AMxjPolQalRYWIeE5jQvn0/s1600/DSC_0058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAUPE7anjADs03F2FB40jYh_FLO57s1miUOQEDYjSx-DG7VgPhadl1nUXZzFMb1xIXdtdU8QZm2-JKNDp1gru3XOZnmvXi7qXngnGoJ286bifkfsqmFDP9AMxjPolQalRYWIeE5jQvn0/s640/DSC_0058.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Self-saucing</td></tr>
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<span style="font-size: 12.8px;">The cake is light, fluffy, and infinitely edible, fragrant with </span><span class="il" style="font-size: 12.8px;">limes</span><span style="font-size: 12.8px;"> and flecked with zest, but the most fascinating part for me is the sauce. Much like molten chocolate cake, which swept the US in the late 80s, </span><span class="il" style="font-size: 12.8px;">lime</span><span style="font-size: 12.8px;"> </span><span class="il" style="font-size: 12.8px;">delicious</span><span style="font-size: 12.8px;"> is a self-saucing recipe. Make one batter and tip it into the pan, and out comes both cake and custard cream. Unlike molten chocolate cake, however, the sauce isn't the result of </span><span class="il" style="font-size: 12.8px;">deliciously</span><span style="font-size: 12.8px;"> acceptable under-doneness, but a food science experiment in density. The only leavening in </span><span class="il" style="font-size: 12.8px;">lime</span><span style="font-size: 12.8px;"> </span><span class="il" style="font-size: 12.8px;">delicious</span><span style="font-size: 12.8px;"> comes from whipped egg whites. These rise, trapping other ingredients, to form the cake. The denser ingredients, like yolks and butter, accrete to form the custard/pudding layer across the bottom. Though it's fun for adults as well, I think this makes it a particular good recipe choice to try with kids and its multi-generational, "like grandma used to make" provenance increases the senses of family and the familiar.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtqkTI9aT_9ZvNaRlDzpcMHQSO-E1lMMR3_s3eSL8D_OXLwKwKF5HkQej1eYigBsyG3ZuY8sShX1H6KyXtksUMuzKPmxuVZQrNZy6AZUacIe1z3Ob5QnZ8H5Sy-dgoBKFrATQrMRa9o8/s1600/DSC_0002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtqkTI9aT_9ZvNaRlDzpcMHQSO-E1lMMR3_s3eSL8D_OXLwKwKF5HkQej1eYigBsyG3ZuY8sShX1H6KyXtksUMuzKPmxuVZQrNZy6AZUacIe1z3Ob5QnZ8H5Sy-dgoBKFrATQrMRa9o8/s640/DSC_0002.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lime: delicious</td></tr>
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<span style="font-size: 12.8px;">While the ingredients are simple and you only have to make one batter, preparing this in my lilliputian apartment kitchen causes me to raise an eyebrow at those who billed it as "easy." It's so easy a child could do it, but there are a lot of utensils (and consequential cleanup) involved. Be forewarned that you need three mixing bowls (or two and a stand mixer), the ramekins, and either a roasting pan or enough baking dishes to hold them all. So, "easy," yet still a production. It can be part of the fun, if you let it. One last thing to keep in mind is the whipping of the egg whites: room-temperature eggs will give you the most volume and soft peaks means they've formed a fluffy, opaque white foam that is beginning to mound and drift, but still has rounded, flowing edges that imply a slight liquidity. As the lines become sharper and pointier, you approach stiff peaks. If the foam starts to look chunky and curdled, you've over-beaten, entirely.</span><span class="m_1421135863758368573Apple-converted-space" style="font-size: 12.8px;"> </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Light and fluffy</td></tr>
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<b style="font-size: 12.8px;"><span class="il">Lime</span> <span class="il">Delicious</span> (<span class="il">Lime</span> Pudding Cake)</b></div>
<div class="m_1421135863758368573p3" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<i><span class="m_1421135863758368573s3">Adapted from </span><span class="m_1421135863758368573s4"><a href="http://cooking.nytimes.com/recipes/12363-lemon-pudding-cake" target="_blank">The New York Times</a></span></i></div>
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<span class="m_1421135863758368573s1">The recipe as written yields 4 generous, celebratory portions. You could also stretch it by using 6 smaller ramekins or one 8-inch round cake pan. Note that smaller cakes will take less time to bake (15-20 minutes) and larger cakes more (30-45 minutes). Serves 4-8.</span></div>
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<span class="m_1421135863758368573s1"></span><br /></div>
<div class="m_1421135863758368573p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1421135863758368573s1">4 large eggs, separated</span></div>
<div class="m_1421135863758368573p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1421135863758368573s1">3 <span class="il">limes</span>, zested</span></div>
<div class="m_1421135863758368573p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1421135863758368573s1">1/3 cup <span class="il">lime</span> juice, freshly squeezed</span></div>
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<span class="m_1421135863758368573s1">2 tablespoons butter, melted</span></div>
<div class="m_1421135863758368573p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1421135863758368573s1">1 tablespoon vanilla extract<span class="m_1421135863758368573Apple-converted-space"> </span></span></div>
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<span class="m_1421135863758368573s1">1 scant cup white sugar</span></div>
<div class="m_1421135863758368573p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1421135863758368573s1">1/2 cup cake flour</span></div>
<div class="m_1421135863758368573p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1421135863758368573s1">1/2 teaspoon sea salt, finely ground</span></div>
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<span class="m_1421135863758368573s1">1 1/2 cups whole milk</span></div>
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<span class="m_1421135863758368573s1"></span><br /></div>
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<span class="m_1421135863758368573s1">Preheat an oven to 350 F and butter and 4 2-cup round glass baking dishes. Set a kettle of water to boil.</span></div>
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<span class="m_1421135863758368573s1"></span><br /></div>
<div class="m_1421135863758368573p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1421135863758368573s1">Whip the eggs yolks, <span class="il">lime</span> zest, <span class="il">lime</span> juice, and melted butter together in a large bowl.<span class="m_1421135863758368573Apple-converted-space"> </span></span><br />
<span class="m_1421135863758368573s1"><span class="m_1421135863758368573Apple-converted-space"><br /></span></span>
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<tr><td class="tr-caption" style="text-align: center;">Zesting things up</td></tr>
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<span style="font-size: 12.8px;">In a separate bowl, sift together the sugar, flour, and salt.</span><span class="m_1421135863758368573Apple-converted-space" style="font-size: 12.8px;"> </span></div>
<div class="m_1421135863758368573p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1421135863758368573s1"></span><br /></div>
<div class="m_1421135863758368573p1" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1421135863758368573s1">Whisk half the dry ingredients into the egg mixture, then half the the milk. Then repeat with the remaining ingredients.</span></div>
<div class="m_1421135863758368573p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1421135863758368573s1"></span><br /></div>
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<span class="m_1421135863758368573s1">Whip the egg whites to soft peaks and gently fold into the batter. Do not overmix: slight lumpiness in the batter may look unappealing raw, but should bake right out.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Fold 'er right in</td></tr>
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<span style="font-size: 12.8px;">Scrape into the prepared dishes. Each should fill about 3/4 of the way. Note that cakes will not rise beyond their fill line. Place the baking dishes into a roasting pan or large baking dish. Working quickly and carefully, transfer the roasting pan to the oven rack and gently fill halfway with boiling water. Bake until cakes are set on top, about 25-30 minutes.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Just set</td></tr>
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<span style="font-size: 12.8px;">Cakes should be served fresh from the oven or chilled overnight and served cold.</span><span class="m_1421135863758368573Apple-converted-space" style="font-size: 12.8px;"> </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-1343476267394469932016-06-29T13:27:00.000-04:002016-11-06T13:43:43.014-05:00Haute Potatoes (Herbed Potato Salad)<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
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One of my favorite parts of summer is the cookouts and barbecues, but options to do so in Harvard Square are more limited. I can still enjoy some of my favorite cookout foods, though, like <span class="il">potato</span> <span class="il">salad</span>. Rather than watch that mayonnaise sit all day in the hot sun, I favor less creamy versions, made with extra-virgin olive oil, vinegar, mustard, and lots of green herbs. A pared-down variation of my grandmother's recipe, still featuring a hot shower in oil and vinegar, this offers something fresh and bright to cut through rich foods and is light and cool for hot summer days.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fresh & Bright</td></tr>
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Given their prevalence in modern European cuisine, I think it's fascinating to contemplate how corn, peppers, tomatoes, and potatoes were unknown to Europe prior to contact with the Americas. Following the provenance of potatoes, <span class="il">potato</span> <span class="il">salad</span> is perhaps more American than apple pie. While traveling in Peru, we were served potatoes with every meal and discovered they come in endless varieties of yellow, red, blue, and purple. Bags of "rainbow potatoes" should be readily available in most groceries. In addition to adding variety of color, different varieties of potatoes offer different tastes and textures, too. If you can only find one color of <span class="il">potato</span>, the <span class="il">salad</span> will still be good, but try a blend even if the shades aren't exactly kaleidoscopic.<br />
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<tr><td class="tr-caption" style="text-align: center;">Taste the rainbow</td></tr>
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<span style="font-size: 12.8px;">Also called a French </span><span class="il" style="font-size: 12.8px;">potato</span><span style="font-size: 12.8px;"> </span><span class="il" style="font-size: 12.8px;">salad</span><span style="font-size: 12.8px;">, with its fresh herbs and Dijon dressing, this is a great preparation to please vegans and omnivores alike. The </span><span class="il" style="font-size: 12.8px;">salad</span><span style="font-size: 12.8px;"> gets away with relatively few ingredients because they all bring big flavors to the table and because of the specific method. Simmering the potatoes in stock and seasoning them while hot helps infuse them with flavor. Go for an olive oil that's bright green, grassy in flavor, and buttery on your tongue - the kind that makes you want to lick the spoon. Vinegar and mustard add tang and the herbs keep it fresh and bright. According to On Food and Cooking, tarragon, parsley, and thyme are the sovereign herbs of French cuisine, but I swapped in peppermint for its cool, clear flavor. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Greenery</td></tr>
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Using smaller potatoes (and smaller cuts) means the only cook time is a quick simmer and the only hands-on time is mostly chopping herbs and some light tossing, so you're ready for summer. This is a great side dish to throw together for last minute barbecues or getaways. For groups, I recommend individual takeout containers, which give everything a special finishing touch, but this is tasty and haute cuisine enough for fancy dinners, too.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fancy is as fancy garnishes</td></tr>
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<b style="font-size: 12.8px;">Herbed <span class="il">potato</span> <span class="il">salad</span></b></div>
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A keeps-all-day picnic version, this <span class="il">potato</span> <span class="il">salad</span> forgoes creamy concoctions. If you insist, forgo the oil and vinegar in the final dressing and substitute 3 tablespoons each of mayonnaise, sour cream, and whole-fat Greek yogurt.</div>
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3 pounds one-bite multi-colored potatoes</div>
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4 cups vegetable stock</div>
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1 tablespoon extra virgin olive oil</div>
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1 tablespoon red wine vinegar</div>
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1/2 teaspoon sea salt</div>
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1/2 teaspoon freshly cracked black pepper</div>
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<i>For the dressing:</i></div>
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1 tablespoon Dijon mustard</div>
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3 tablespoons red wine vinegar </div>
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3 tablespoons extra virgin olive oil</div>
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1 tablespoon fresh tarragon leaves, minced</div>
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1 tablespoon fresh flat-leaf parsley, minced</div>
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1 tablespoon fresh peppermint leaves, minced </div>
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Slice the potatoes and place them in a heavy saucepan, covered with stock, over medium heat. Bring to a low simmer and cook, stirring occasionally until just fork-tender, 18-20 minutes.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tenderized</td></tr>
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Drain the potatoes (you can reserve the stock for <span class="il">potato</span> soup) and, while they're still hot, toss in the pan with vinegar, oil, salt, and pepper. Allow to cool.</div>
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<tr><td class="tr-caption" style="text-align: center;">Saucy</td></tr>
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<span style="font-size: 12.8px;">Whisk together dressing ingredients (it'll be kind of thick and pasty, like crude pesto), then toss with the potatoes. Chill.</span></div>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-26050746478277840672016-05-25T10:00:00.000-04:002016-05-25T10:00:17.888-04:00Not So Sweet (Raspberry rhubarb crumble)<div style="color: #222222;">
<span style="font-family: inherit;">Spring is the perfect season for rhubarb, among the first plants we can harvest, growing outdoors from April until September. Greenhouse agriculture also allows rhubarb production year-round, so one never needs to go without. As a child I was as obsessed with rhubarb pie as I was with all baked goods (an obsession that remains), and confused to learn that the sweet, ruby-red filling was born of a bitter vegetable related to celery. Now that I have a more adult palate, rhubarb proves a wonderful option for making desserts that celebrate that happy zone of satisfying one's sweet tooth without being so cloying they induce a toothache. These individual raspberry rhubarb crumbles deliver sweet and tart in just the right measure.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">For the not-so-sweet-tooth</td></tr>
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<a name='more'></a><span style="font-family: inherit;">"Why is rhubarb prepared as a fruit?" was the first question I wanted to answer, but I found no incontrovertible proof. Instead, I rely on heuristics and propose the answer is because it's so sour. Since rhubarb proved unpalatable for most without the addition of sugar, sweet preparations became de rigueur. The most common pairing for rhubarb is strawberry rhubarb, though it seems rhubarb purists find this an "unhappy marriage." Keeping that in mind, I chose raspberries, instead. While strawberries are more simply pure sweet, raspberries have a muskier, edgier flavor that I think makes the perfect pairing.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="https://en.wikipedia.org/wiki/Shipping_%28fandom%29" target="_blank">I will go down with this ship</a></td></tr>
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<span style="font-family: inherit;">With the filling decided, the next question was the manner of topping, which also led me to probe the mystery of the difference between cobbler, crumble, crisp, and buckle. All of these are fruit desserts featuring a somewhat homely baked topping and their subtle differences may be difficult for one to at first puzzle out. Buckle and cobbler are the most distinct: a buckle has an under-layer of cake, topped with fruit and streusel (crumbs of butter, flour, and sugar), and a cobbler is fruit filling topped with biscuits. Crisp and crumble are most similar to cobbler: fruit with topping. The distinction was once that a crisp consisted of fruit with an oatmeal topping, while crumble used simple streusel (sans oats), but the terms are now used interchangeably. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Crisp, crumble, crunch? Be as confusing as you like</td></tr>
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<span style="font-family: inherit;">I maintain oats result in a crumblier texture, anyway, and so name this recipe a crumble. Whatever you call it, this dessert makes a perfect spring and summer companion, combining fruit and vegetable with less-than-the-usual amount of sugar for a treat that's tantalizingly tangy. A hint of orange and ginger round out the flavors, adding citrus brightness and spicy zing to the tart rhubarb and ripe raspberries. Crunchy, salty-sweet oat crumbles add further contrast, as does the cold ice cream, for a treat that's rich with contrast and nuance. With so much flavor going for it, you won't miss the extra sugar, and can eat dessert while consoling yourself that you're still getting your vegetables. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLPaEgv9zQROJ5h1NrDXLpBHb8AwVhVshWuyM_HI8RpBkOG5aSKcBRd2FMLKVjCBZWagGNLrRaG7YlWhfbBj_P5X245Bl1uIxc3_HequtZco38uLK-vihUR3DdWSsXVR8AcSsrkNROWw/s1600/DSC_0057.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLPaEgv9zQROJ5h1NrDXLpBHb8AwVhVshWuyM_HI8RpBkOG5aSKcBRd2FMLKVjCBZWagGNLrRaG7YlWhfbBj_P5X245Bl1uIxc3_HequtZco38uLK-vihUR3DdWSsXVR8AcSsrkNROWw/s640/DSC_0057.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pictured: vegetables (?)</td></tr>
</tbody></table>
<div style="color: #222222;">
<b style="font-family: inherit;">Raspberry rhubarb crumble</b></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">This versatile recipe can see you through the rhubarb season. Swap out the raspberries with strawberries, blackberries, or apples as the spring progresses through summer and autumn. Serves 4.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Butter for greasing ramekins</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><i>For the filling:</i></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1 pound rhubarb, medium dice</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">8 ounces raspberries</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">3 tablespoons white sugar </span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1/2 orange, freshly zested and juiced</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1 teaspoon freshly grated ginger root</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><i>For the topping:</i></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">8 tablespoons unsalted butter, cold, diced</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">3/4 cup brown sugar, very lightly packed</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">1/2 cup all-purpose flour</span></div>
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<span style="font-family: inherit;">1 teaspoon cinnamon</span></div>
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<span style="font-family: inherit;">1/2 teaspoon salt</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">3/4 cup rolled oats</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">Vanilla bean ice cream, for serving</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Preheat an oven to 375 F and grease 4 4-ounce ramekins, arranging them on a baking sheet. Set aside.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnDH4aRra8cXq7o46Z-scPNxiNFaNmV20wc5ANj2Lk0hO8RfDzUoGhG7UqHqgKvPu6PnrX2RjEoqVL8o18X2wHlK4v6GpDEqJjRKppyC6YZcU2xQtRam41dq-F4Ld0Qt7K4Z23OkkMXY/s1600/DSC_0018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnDH4aRra8cXq7o46Z-scPNxiNFaNmV20wc5ANj2Lk0hO8RfDzUoGhG7UqHqgKvPu6PnrX2RjEoqVL8o18X2wHlK4v6GpDEqJjRKppyC6YZcU2xQtRam41dq-F4Ld0Qt7K4Z23OkkMXY/s640/DSC_0018.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maceration in action</td></tr>
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<div style="color: #222222;">
<span style="font-family: inherit;">Toss the rhubarb and raspberries with sugar, orange juice and zest and ginger, then divide among ramekins.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSnueXMH4AWccy0MFcaj0f_mF-Ul4_5jBpCVQ0Sw0LgzxHs5WHgVPqcnTxRbAdFS6C2NP6qfsH5M973qSgsIZll2gfcRe06n7qcri6bCclSg4psPf74ypKhfmiq7nkW37VPMOR1Gp-BA/s1600/DSC_0019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSnueXMH4AWccy0MFcaj0f_mF-Ul4_5jBpCVQ0Sw0LgzxHs5WHgVPqcnTxRbAdFS6C2NP6qfsH5M973qSgsIZll2gfcRe06n7qcri6bCclSg4psPf74ypKhfmiq7nkW37VPMOR1Gp-BA/s640/DSC_0019.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Divided we stand</td></tr>
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<div style="color: #222222;">
<span style="font-family: inherit;">Combine the dry ingredients with a food processor, pastry cutter, or your bare hands until it forms rough, pea-sized clumps. Sprinkle on top of the fruit mixture.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCiQNQnP1aAXaQsaaY3B5DD4QIbgerwkOVtkcOBBgtgIpskWZyXm02uZ8aBuOOyaGqIM7cvPytQaMESTxeZ7uSxmg9Sh4STMO1XAh8Bq9Tqi7Dmzp00xTbJ2lmmkO2_FD3oDPl4eP1nA/s1600/DSC_0043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCiQNQnP1aAXaQsaaY3B5DD4QIbgerwkOVtkcOBBgtgIpskWZyXm02uZ8aBuOOyaGqIM7cvPytQaMESTxeZ7uSxmg9Sh4STMO1XAh8Bq9Tqi7Dmzp00xTbJ2lmmkO2_FD3oDPl4eP1nA/s640/DSC_0043.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crumbly</td></tr>
</tbody></table>
<div style="color: #222222;">
<span style="font-family: inherit;">Bake until bubbling hot and golden-brown on top, about 30 minutes.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Serve warm with scoops of vanilla ice cream.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ1P3Z6C5n30I4EbF9ZTmaxAn7Y_6OWfLcL7bap0sLpMhSjyXGjHIa98aTw4L-F7v1-1K8SMlbEAbVq04gmBi7S6nMRjXGiL2KZTQxJD08EAHM4aui_DUBO73a2wYx_nhZE1SSthp9Pc/s1600/DSC_0067.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ1P3Z6C5n30I4EbF9ZTmaxAn7Y_6OWfLcL7bap0sLpMhSjyXGjHIa98aTw4L-F7v1-1K8SMlbEAbVq04gmBi7S6nMRjXGiL2KZTQxJD08EAHM4aui_DUBO73a2wYx_nhZE1SSthp9Pc/s640/DSC_0067.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
</tbody></table>
Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-16059605092198443242016-04-27T19:59:00.000-04:002016-04-27T19:59:00.367-04:00Asparagus in Ambush (Asparagus-prosciutto twists, lemon béchamel)<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Spring is always deserving of celebration. Especially after that cruel trick where winter swept in to freeze the first buds off the trees, it's nice to see everything sprouting up, again. In honor of those sprouts, I wanted to do something with asparagus, one of my favorite spring vegetables. I settled on an adaptation of "asparagus in ambush," an old favorite from the Flying Rhino restaurant in Worcester, Massachusetts. There, asparagus and prosciutto are wrapped in a flour tortilla and drizzled with lobster sherry cream. I made some adjustments, trading crisp twists of puff pastry for the tortilla to make a prettier presentation and swapping out the lobster cream sauce for a lighter, lemony béchamel with a little kick.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCYTGM3F0jzhvBl7ixggbk8wo5D_SQXBjLs2fWJT-7i6YCwlslLw3xggnZV5-2bWUKkLKuYu0_4oA9rjuPTGy78M8Zu-4zbAjOFGfZQbxexdp4ZrGVf9E88HoZNfBqbWFoFkqeHC38HI/s1600/DSC_0043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCYTGM3F0jzhvBl7ixggbk8wo5D_SQXBjLs2fWJT-7i6YCwlslLw3xggnZV5-2bWUKkLKuYu0_4oA9rjuPTGy78M8Zu-4zbAjOFGfZQbxexdp4ZrGVf9E88HoZNfBqbWFoFkqeHC38HI/s640/DSC_0043.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll for initiative<br />
<a name='more'></a></td></tr>
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<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Asparagus is much-neglected in Medieval cookery, but has been cultivated since at least 3000 BC, appearing in ancient Egyptian murals and ancient Roman cookbooks. The name is classical Latin derived from the Greek <i>aspharagos</i>, itself derived from the Persian <i>asparag</i>, meaning "sprout." This popularity around the Mediterranean perhaps owes its origin to asparagus' tolerance of salty soils, which makes it thrive in maritime habitats. Some asparagus beds are even salted to prevent weeds, though this leaves them good for little other than asparagus. Commercial asparagus, grown primarily in China, Peru, and Mexico, can now be shipped to market year-round but, traditionally, asparagus is planted in the winter, with the first sprouts peeking up from the snow in early spring. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzU321vInflawwkT5uu7wY4leNQRP3VmcBWwKe7uJZKUmLhh6G7I734LaXe3LtnOaS9KcKhOhL0NDAl-5LH9F2CCnvFIyftmP1X6H-sIbt55xuiJgxWv1wF65PYbafMdRDMsU36HqQ1s/s1600/DSC_0013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzU321vInflawwkT5uu7wY4leNQRP3VmcBWwKe7uJZKUmLhh6G7I734LaXe3LtnOaS9KcKhOhL0NDAl-5LH9F2CCnvFIyftmP1X6H-sIbt55xuiJgxWv1wF65PYbafMdRDMsU36HqQ1s/s640/DSC_0013.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just the right thinness</td></tr>
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<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Perhaps because of the vaguely phallic shape, asparagus was once considered an aphrodisiac, named <i>points d'amour</i> or "love tips" in French. The slender stalks do make an elegant presentation that can assist in romance. Since the slimmest and youngest shoots are the most tender and delicately flavored, this makes it the ideal choice for April and May. Thick asparagus may be visually impressive, but it is woodsy, fibrous, and best avoided. To find just the right spot to trim the bottoms, hold either end in each hand and gently bend until it snaps, then line the stalks back up and slice the rest to match. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iUBYNq4FeSFZdCcjV1QjOp-toD2LjzZ1hJAIhsfIsWxX4rSnM9FwDVBCF9rfq-e4rfAD06U_fvYfZJm2vWYAXiMJrZCBPdRMvySxabLNgFUIxtbkHHTEQf8RtAtJdYuVYp-ac9KqFJk/s1600/DSC_0015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iUBYNq4FeSFZdCcjV1QjOp-toD2LjzZ1hJAIhsfIsWxX4rSnM9FwDVBCF9rfq-e4rfAD06U_fvYfZJm2vWYAXiMJrZCBPdRMvySxabLNgFUIxtbkHHTEQf8RtAtJdYuVYp-ac9KqFJk/s640/DSC_0015.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To cut through the creaminess</td></tr>
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<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Asparagus is the main event, but puff pastry and béchamel are what help to make the dish stand out and are always good to have in your repertoire. The pastry lends itself to versatile shapes and pairs with any flavor: sweet or savory. Similarly, béchamel is infinitely adaptable. One of the "mother sauces" of French haute cuisine, it's little more than a roux of butter and flour mixed with hot milk, but the addition of other ingredients results in basically every white sauce you can name. I chose sunny lemon zest to key up against the mild bitterness of the asparagus and rich, buttery pastry. With salty-sweet prosciutto and some umami tang from parmigiano reggiano, these elegant appetizers are perfect for any party.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczLzGBbwFZX1oybqsRXbAhV9A26bQIUvCgsJmu9ad4YwU520lsWJ7ae3QKIRTUoUOWZqFqY_0s3Cb-5mk7U0G1ryya6-Fqc8RHv0x7E9SgMq8ZNKFBwtdd_vCr6KKtuEgYc8wKMwDnZw/s1600/DSC_0039.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczLzGBbwFZX1oybqsRXbAhV9A26bQIUvCgsJmu9ad4YwU520lsWJ7ae3QKIRTUoUOWZqFqY_0s3Cb-5mk7U0G1ryya6-Fqc8RHv0x7E9SgMq8ZNKFBwtdd_vCr6KKtuEgYc8wKMwDnZw/s640/DSC_0039.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dressed for success</td></tr>
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<div style="color: #454545; line-height: normal;">
<b><span style="font-family: inherit;">Asparagus in Ambush</span></b></div>
<div style="color: #454545; line-height: normal;">
<i><span style="font-family: inherit;">Adapted from The Flying Rhino, Worcester, Massachusetts </span></i></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Puff pastry needs to be worked with quickly, too long at room temperature and it goes limp and will bake with a depressive puff and fewer flaky layers. If you're having trouble assembling the other ingredients, wrap it in parchment and pop it back in the freezer for a few minutes. Serves 6-8.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<i><span style="font-family: inherit;">For the asparagus-prosciutto twists:</span></i></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 package puff pastry, thawed </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 bunch freshly asparagus, bottoms trimmed</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 tablespoon extra virgin olive oil </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Cracked black pepper, to taste </span></div>
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<span style="font-family: inherit;">2 ounces parmigiano reggiano, finely grated</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/4 pound prosciutto, sliced to ribbons</span></div>
<div style="color: #454545; line-height: normal; min-height: 14px;">
<span style="font-family: inherit;"><br /></span></div>
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<i><span style="font-family: inherit;">For the lemon béchamel sauce:</span></i></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">3 tablespoons butter</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">2 tablespoons white flour</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 1/2 cups whole milk</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 lemon, freshly zested and juiced</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 teaspoon sea salt</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 teaspoon white pepper</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 teaspoon cayenne pepper </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Line a baking sheet with aluminum foil or parchment and preheat the oven to 400 F.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Slice the puff pastry into strips roughly 1 x 4 inches, roughly the size of a few stalks of trimmed asparagus. Drop these on the tray.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQTYHx-qRnlCY9au2xyi7-FPhK-ZFf27D4oV426l21lMsSNS_sFrZpvFMTCaRiXkNxsMf3PNEEq6njiK4a3Pj_6qP40rUvc3PfAWyHVYqP5drjFKSSuQV7id4ghrLm3BMe8ZoVp9XouQ/s1600/DSC_0018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQTYHx-qRnlCY9au2xyi7-FPhK-ZFf27D4oV426l21lMsSNS_sFrZpvFMTCaRiXkNxsMf3PNEEq6njiK4a3Pj_6qP40rUvc3PfAWyHVYqP5drjFKSSuQV7id4ghrLm3BMe8ZoVp9XouQ/s640/DSC_0018.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like so</td></tr>
</tbody></table>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Slice the Toss the asparagus with oil and pepper. Take the asparagus, 2-3 stalks at a time, and wrap in a strip of prosciutto, then wrap in a strip of puff pastry. Continue until all the asparagus is wrapped.</span></div>
<div style="color: #454545; line-height: normal; min-height: 14px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Arrange twists on the prepared baking sheet and sprinkle with parmigiano reggiano. Bake until crispy and golden, 15-20 minutes.</span></div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUEeG1YRF8QS80Cmi8HUt1io9HzG5KbmWmCQo2F3JGVkW70KLXQ67WnXjUschKebZyciQqnVUM-ex3fwzZOGt95UIxZjv-NVRQtBA2blEbC5jUoasHRSqb7SP6bewX9z5y8XgpKtKOYM/s1600/DSC_0022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUEeG1YRF8QS80Cmi8HUt1io9HzG5KbmWmCQo2F3JGVkW70KLXQ67WnXjUschKebZyciQqnVUM-ex3fwzZOGt95UIxZjv-NVRQtBA2blEbC5jUoasHRSqb7SP6bewX9z5y8XgpKtKOYM/s640/DSC_0022.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to bake</td></tr>
</tbody></table>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">While the twists are baking, prepare the béchamel. Warm two saucepans over medium-high heat. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Fill one with the milk and heat to steaming, then bank it back to low to keep it hot.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Melt the butter in the other saucepan, then sprinkle with flour, whisking constantly. The mixture will foam and bubble.</span></div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaPA8NseHOSGkVT0wZVULgIfIgK-QPNHqjnlbykDlz_05MN9pvrIPcx_REgg9P4omvrDaa0TeX0KdQuqQXsPAyp6FU909whmYJmkGZkxMvIRiw51tW-2BYC_d-R2_Gm-qhRccRt2BwYM/s1600/DSC_0023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaPA8NseHOSGkVT0wZVULgIfIgK-QPNHqjnlbykDlz_05MN9pvrIPcx_REgg9P4omvrDaa0TeX0KdQuqQXsPAyp6FU909whmYJmkGZkxMvIRiw51tW-2BYC_d-R2_Gm-qhRccRt2BwYM/s640/DSC_0023.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bubbling away</td></tr>
</tbody></table>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Continue to cook, always whisking, for another 2-3 minutes, it should just begin to smell a little toasty.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Slowly stream in the hot milk, whisking vigorously to prevent lumps from forming. Add the remaining ingredients and continue to cook until the mixture thickens slightly, coating the back of a spoon.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMzSZU8joBBdmNmoHXAr3HB90sk2Utd3VmIbisijG0sBGE9whWUhDEkB2g3gn5R-dxp1GieE_FtH6yrI7N_GMLrK24k8hsy0KWLDLqN0pTr-S4CMLpvVKtclAypZKDKFs72wFFMfGtME/s1600/DSC_0027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMzSZU8joBBdmNmoHXAr3HB90sk2Utd3VmIbisijG0sBGE9whWUhDEkB2g3gn5R-dxp1GieE_FtH6yrI7N_GMLrK24k8hsy0KWLDLqN0pTr-S4CMLpvVKtclAypZKDKFs72wFFMfGtME/s640/DSC_0027.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spoony</td></tr>
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<span style="font-family: inherit;">Serve hot.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaUO_STJ-2mFA3Y_NSHaREMPu6Xsr5eR0m5nfdwZU9uL4ReQI4GBHaUrPONQ2g7xZRucN5bfEaTEXPAdpi_GwIkcQroL-Nw5ntCOHyQaOuMCQBJvzJbH2I67QzfWJf0gfL9xrTPFT98o/s1600/DSC_0029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaUO_STJ-2mFA3Y_NSHaREMPu6Xsr5eR0m5nfdwZU9uL4ReQI4GBHaUrPONQ2g7xZRucN5bfEaTEXPAdpi_GwIkcQroL-Nw5ntCOHyQaOuMCQBJvzJbH2I67QzfWJf0gfL9xrTPFT98o/s640/DSC_0029.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-55330066045820710212016-03-23T13:26:00.000-04:002016-04-22T18:30:04.379-04:00Pi Day (Pineapple mango macadamia nut pie)<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">March 14, or 3.14, is now celebrated by nerds like Aaron and myself as Pi Day, in recognition of the mathematical constant pi (π). Without pi, we wouldn't be able to formulate geometry or trigonometry. Without pie, I would be sad. At Aaron's office, there's even a pi bake-off, and professional pride dictated that we simply had to enter. As we brain-stormed, Aaron rattled off ideas, including pineapple and mango. I scoffed at both as preposterous, only to eat humble pie as Google Image Search returned a gorgeous photo of this State Fair winner: pineapple and mango with a macadamia nut-studded lattice crust.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_p7RAnkOGq-j7AxhkRpcYx3dW016JBdFGYCkJxeDkEIPqfBPNHbmgYhGFqeQHCxKOip9NmkIX5dWSW3Pi-43iVpPmaX1Gj4xNHkhaGqsyvD0tvN7RykyH3yJHjl1cowE_bsGlwMIHDY/s1600/DSC_0043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_p7RAnkOGq-j7AxhkRpcYx3dW016JBdFGYCkJxeDkEIPqfBPNHbmgYhGFqeQHCxKOip9NmkIX5dWSW3Pi-43iVpPmaX1Gj4xNHkhaGqsyvD0tvN7RykyH3yJHjl1cowE_bsGlwMIHDY/s640/DSC_0043.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boom.<br />
<a name='more'></a></td></tr>
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<span style="font-family: inherit;">While some consider it just the delivery vehicle, an amazing pie requires an amazing crust. I won't throw shade at store-bought pie crusts, but investing a little extra time can also make a world of difference. After reading a New York Times article on "fool-proof vodka pie crust," I've been making boozy pie crusts for years. The use of alcohol gives a certain <i>je ne sais quoi</i>. Perhaps it's because oil and alcohol are more soluble than oil and water, or perhaps it's because of the way alcohol cooks off and evaporates in the oven, but the result is so ridiculously, perfectly rich and crumbly it just can't be beat. The original recipe uses vodka, but I often vary the choice of liquor for the flavor profiles each imparts, using things like Calvados (apple brandy) for apple pie or Mezcal for key lime. With the tropical flair of mango, pineapple, and macadamia nuts, a generous allotment of dark rum was the obvious choice.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgd124NmhCMoaBYf83GtSSPOH7Z3o3oKQ22Z0dnwL8JtfWOccOpQJ2LZZ1ytm_dCEe8fKESCzAxeTrGju-bIBy_eOByAaZH5vW7VD1zXfLvqFxodehi0986iJHXF5-yE1lL2d97xD5gE8/s1600/DSC_0019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgd124NmhCMoaBYf83GtSSPOH7Z3o3oKQ22Z0dnwL8JtfWOccOpQJ2LZZ1ytm_dCEe8fKESCzAxeTrGju-bIBy_eOByAaZH5vW7VD1zXfLvqFxodehi0986iJHXF5-yE1lL2d97xD5gE8/s640/DSC_0019.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Expanding possibilities</td></tr>
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<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">I had never thought of putting mango or pineapple into a pie. It seemed impossible, but that was the result of my narrow thinking. A splash of rum, a handful of light brown sugar, a dash of cornstarch, and a tablespoon of vanilla paste make a thick glaze that helps bind the filling together and a little pre-cooking makes the fruit soft, but not mushy. Ripe mangoes are crucially important for the proper flavor and texture. Check for this by giving each a rather gentle squeeze at the market. Ripe mangoes are tender-firm, and will give to your touch without being squishy, much the same way a good avocado does. If your mangoes haven't ripened, yet, you can keep them in a brown paper bag with a banana to speed things up. Pineapples, on the other hand, do not continue to ripen after harvesting, so you're actually checking for spoilage. Look for leaves that seem healthy and fresh and a firm shell.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinodob_O7YFdW9YN4jZu4jrB1ajsPaOm7ZsOBdU_R80VTNU8OSLN2yGiFkJtGAj-EJwjLt8rz3fjbkPs8U7ileuRgsvSI4_ejt8Vgqek4_HcdPxnZj0zkXlB3qqW567XavodRbEGYzVf8/s1600/DSC_0032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinodob_O7YFdW9YN4jZu4jrB1ajsPaOm7ZsOBdU_R80VTNU8OSLN2yGiFkJtGAj-EJwjLt8rz3fjbkPs8U7ileuRgsvSI4_ejt8Vgqek4_HcdPxnZj0zkXlB3qqW567XavodRbEGYzVf8/s640/DSC_0032.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coming out of its shell</td></tr>
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<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">There's a lot going on in this pie, and it takes a fair amount of effort. One of my #lazy recipes, this is not. That extra work pays off, in the end, with a show-stopper pie that doesn't look or taste like anything most people expect when they hear "pie." The lush, buttery, tropical fruit flavors get a deeper note from the molasses in the brown sugar and woodsy vanilla, and the rum adds just a bit of sharpness to cut through the background. I was concerned that the finished product wasn't very culturally authentic, but both Hawaiians and Colombians commended it on having a taste evocative of home. Serve by heaping slices with generous swirls of whipped cream and imagine you're somewhere in the tropics.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63ta90xWMLUZbhClBt-lGd6tn42Y3FJULm-tp8sNTMe7t_Y8jR7B7tc0Iw6veRgvHVsCMpmdZGp0oEoblD69zBxv9y69zpVeoK_KL9kEtAtO4sTZ8j3rzWLOajOTIs8stQgpepUlelCs/s1600/DSC_0045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63ta90xWMLUZbhClBt-lGd6tn42Y3FJULm-tp8sNTMe7t_Y8jR7B7tc0Iw6veRgvHVsCMpmdZGp0oEoblD69zBxv9y69zpVeoK_KL9kEtAtO4sTZ8j3rzWLOajOTIs8stQgpepUlelCs/s640/DSC_0045.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tropically inclined</td></tr>
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<div style="color: #454545; line-height: normal;">
<b><span style="font-family: inherit;">"Tro-π-cal" Pie (Pineapple Mango Macadamia Nut Pie)</span></b></div>
<div style="color: #454545; line-height: normal;">
<i><span style="font-family: inherit;">Adapted from R<a href="http://www.pillsbury.com/recipes/mango-pineapple-pie-with-macadamia-lattice-crust/8e3d71e5-461c-4105-9e22-5063c0ec3278" target="_blank">egina Farris of Mesquite, Texas, State Fair Competition 2008</a></span></i></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">The alcohol will cook off, but the flavor and texture it imparts to the crust cannot be replaced. Serves 6-8.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">2 1/2 cups all-purpose flour </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 teaspoon sea salt </span></div>
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<span style="font-family: inherit;">3 tablespoons sugar </span></div>
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<span style="font-family: inherit;">12 tablespoons butter, chilled and cubed</span></div>
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<span style="font-family: inherit;">1/2 cup shortening, chilled and roughly cut</span></div>
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<span style="font-family: inherit;">1/2 cup dark rum, chilled</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">3/4 cup macadamia nuts, coarsely chopped</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">2 cups fresh mango, cored, peeled and chopped</span></div>
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<span style="font-family: inherit;">2 cups fresh pineapple, cored, peeled, and chopped (drain away as much juice as you can)</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">3/4 cup light brown sugar</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/4 cup dark rum</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 tablespoon vanilla paste (or extract)</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">4 tablespoons cornstarch </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Pinch salt</span></div>
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<span style="font-family: inherit;">1 tablespoon butter</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">In a large food processor, pulse together the flour, salt, and sugar, to combine. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvOEowxSaH94g3ZNktQ7Gq88g_jVpqbH1MFOLknKftBBU__1QGgmMyiTCjaFN1kaYoKxtlY6uSsyhORwN64JS9wi54ST1be9Os0iWTTBlJC3WqS03D4CTL8cRC3CPammz48RUm-h_WUA/s1600/DSC_0013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvOEowxSaH94g3ZNktQ7Gq88g_jVpqbH1MFOLknKftBBU__1QGgmMyiTCjaFN1kaYoKxtlY6uSsyhORwN64JS9wi54ST1be9Os0iWTTBlJC3WqS03D4CTL8cRC3CPammz48RUm-h_WUA/s640/DSC_0013.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White-out</td></tr>
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<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Scatter the butter and shortening on the top and pulse about 15 seconds, until pea-sized clumps form and little visible dry mix remains.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Turn the butter-flour mixture out into a large glass bowl and sprinkle with rum, then use a rubber spatula to fold together, pressing down gently, until a sticky, elastic dough forms.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qV00MJTc3VKg9IuJq7rPAcuGkENyI2Z0j7oFvszz1gMSQUCjuf8kvQr1znkPI_iOZUiA0l3SDxPOcNYLw-JioUH8Z6ugOu4MARtECL1OoyCoEvH9_jF_wIMTefShUPQ9Vae51Eytyz4/s1600/DSC_0015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qV00MJTc3VKg9IuJq7rPAcuGkENyI2Z0j7oFvszz1gMSQUCjuf8kvQr1znkPI_iOZUiA0l3SDxPOcNYLw-JioUH8Z6ugOu4MARtECL1OoyCoEvH9_jF_wIMTefShUPQ9Vae51Eytyz4/s640/DSC_0015.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Observe: crumbs</td></tr>
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<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Divide the dough into two spheres, then flatten into discs, wrap in cellophane, and chill for at least 45 minutes or up two 2 days.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Preheat an oven to 350 F. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Roll out the first disc of pie dough on a sheet of floured parchment until it drapes into an ungreased 9-inch pie tin. </span></div>
<div style="color: #454545; line-height: normal;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9eFvsQw7Q_gip1BbXlXtd5H0O9zrhF5qXrGpKQZCs4C_AyMI3YsmIaBVClj7yC3wd-T-9sYNCii6RIWU-WUmkqnDKgL8-O8aa9lMjk8EHKGR9OsYv9UybzmyrmSDbagC0v_s6lKMn-3I/s1600/DSC_0023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9eFvsQw7Q_gip1BbXlXtd5H0O9zrhF5qXrGpKQZCs4C_AyMI3YsmIaBVClj7yC3wd-T-9sYNCii6RIWU-WUmkqnDKgL8-O8aa9lMjk8EHKGR9OsYv9UybzmyrmSDbagC0v_s6lKMn-3I/s640/DSC_0023.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Draped with dignity</td></tr>
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<span style="font-family: inherit;">Roll out the second disc of pie dough on lightly floured piece of parchment paper. </span></div>
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<span style="font-family: inherit;">Sprinkle chopped macadamia nuts on top and use a rolling pin to gently press nuts into crust. Cut into strips and set aside.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQwhOuP9k77EiUMJ_uqnOZm7nlejFI53H1tEnna8vYdOE45J7ZluV4Xb_MJZo6mdK4sKBQnxWwChTwsTXopXHAXdoZm-sPgp_QjheXGIjgacd5Q5pWeLKkMj46vXifI75_CZDo3-crPM/s1600/DSC_0024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQwhOuP9k77EiUMJ_uqnOZm7nlejFI53H1tEnna8vYdOE45J7ZluV4Xb_MJZo6mdK4sKBQnxWwChTwsTXopXHAXdoZm-sPgp_QjheXGIjgacd5Q5pWeLKkMj46vXifI75_CZDo3-crPM/s640/DSC_0024.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nutty</td></tr>
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<span style="font-family: inherit;">In a large saucepan, mix mango, pineapple, light brown sugar, rum, and vanilla. Stir the cornstarch and salt together in a small bowl, then stir into fruit mixture. </span></div>
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<span style="font-family: inherit;">Cook the fruit over medium-low heat until thickened, then stir in butter</span></div>
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<span style="font-family: inherit;">Scrape the filling into the prepared pie shell, then arrange the macadamia nut strips across the top, sealing and fluting the edges with your fingers. Resist the urge to weave the lattice. The nuts make this a task of Sisyphean misery.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisu2sN7Xim_fACAj07dLZcwjgNEUpiCOwJlaoLYSt2kMNiwynQlpVRVEd15DSdcEebvmkqjRWUyhYI8ldMaV8eN_Yki8YbxV1vZWehxk3hsl50qdNU2tuy8ANpeTl08XSQh4DbFGOG6ME/s1600/DSC_0027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisu2sN7Xim_fACAj07dLZcwjgNEUpiCOwJlaoLYSt2kMNiwynQlpVRVEd15DSdcEebvmkqjRWUyhYI8ldMaV8eN_Yki8YbxV1vZWehxk3hsl50qdNU2tuy8ANpeTl08XSQh4DbFGOG6ME/s640/DSC_0027.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taking the easy way out</td></tr>
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<span style="font-family: inherit;">Bake 40 to 45 minutes or until golden brown.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMytkbcX9EGv563RjcbAwi0lJO2wTa5ik76WM6-uZKg30FOEUDjqcIPrcYv9WTUMxNtKqjvQn2UgkaXf1YleGvEcA9Np-5G2qbKaiTM9CZz6y81lf7SQHZQ83ThSzI8P6RZd9wNhvnMrY/s1600/DSC_0048.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMytkbcX9EGv563RjcbAwi0lJO2wTa5ik76WM6-uZKg30FOEUDjqcIPrcYv9WTUMxNtKqjvQn2UgkaXf1YleGvEcA9Np-5G2qbKaiTM9CZz6y81lf7SQHZQ83ThSzI8P6RZd9wNhvnMrY/s640/DSC_0048.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-30740414228784684912016-02-24T13:17:00.000-05:002016-04-22T18:29:04.521-04:00By the Slice (White pizza with pancetta and arugula)<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">While I, in a robotic devotion to efficiency, could be quite content to eat the same meal most days, Aaron demands variety. Except with pizza. Aaron, and perhaps most of the free world, will always be happy to have pizza. We once made mostly pizza for dinner for a few months as a "diet," because it was easy to standardize, control portions, and could be spun into infinite variations. One key element was to always pair with a salad, though who doesn't remembering arguing that pizza was a balanced meal in grade school? This particular pizza, white pizza with pancetta and arugula, has both. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKw7Teuzlov4KyKQmH2r9hqloF3UQsyLPk2WGfNr0i6ZJi3L5R068AwflPsQhoCZYP10ZOi68XArM7Y0Jhrt767rTxWOThRfjpfnc0P60yAhSg2d0X5s8rOT1XnrSk-NvDGBH-nOk2Ik/s1600/DSC_0077.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKw7Teuzlov4KyKQmH2r9hqloF3UQsyLPk2WGfNr0i6ZJi3L5R068AwflPsQhoCZYP10ZOi68XArM7Y0Jhrt767rTxWOThRfjpfnc0P60yAhSg2d0X5s8rOT1XnrSk-NvDGBH-nOk2Ik/s640/DSC_0077.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One-stop shop<br />
<a name='more'></a></td></tr>
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<span style="font-family: inherit;">I'm a pizza snob with exacting standards, which has proved to be an exhausting curse for both myself and everyone around me who just wants to enjoy some frelling pizza. I demand a very light, thin, crisp crust and relatively few (and, ideally, as preposterously bougie as possible) toppings. The charm of pizza is supposed to be "even when it's bad, it's still pretty good." Somehow, even when traveling in Italy, I couldn't find a pizza I liked. Maybe I was getting stuck in tourist traps? </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YunUhqEOcZBtKlWeTOQQyZ0UsAiVsDBXpAnfzVi28HPXUVs05MAEmColJRFrNyPxAPbSvTUeN9OgSsuXE5X2ZKRblzIVD6cOjB8rn4XD34RfOhdF6VB5wF3ZAM8XZlWh9n1MD-Zp2GA/s1600/DSC_0064.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YunUhqEOcZBtKlWeTOQQyZ0UsAiVsDBXpAnfzVi28HPXUVs05MAEmColJRFrNyPxAPbSvTUeN9OgSsuXE5X2ZKRblzIVD6cOjB8rn4XD34RfOhdF6VB5wF3ZAM8XZlWh9n1MD-Zp2GA/s640/DSC_0064.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Only moderately bougie toppings</td></tr>
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<span style="font-family: inherit;">The tastiest pizzas, featuring said crispy crust, are made in wood-fired brick ovens. For those of us not blessed with a hedge fund or killer app, this can be difficult to recreate at home, but you can make a close approximation using a cranking hot oven and a pizza stone. Pizza stones are usually ceramic rather than actual stone. They provide thermal mass for even heat and their porous surface absorbs excess moisture for extra-crisp crust. To use one: allow it to warm in the oven, prepare the pizza on a baking sheet, and slide it off onto the pizza stone to bake. A sprinkle of corn meal onto the stone just before transferring the pizza prevents sticking. Used over time, a pizza stone seasons to a natural patina reminiscent of black pearl and should be prized just as highly. Regrettably, ours broke in the move to Cambridge.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdOdh5J4Aya2fgGyo9tpeITU7bZOsNPEEVKAxNNxnfo6FB5YM3D1fIVFAWEuDvVCXYkuA6S4uWyWUF4qp50YvDLhA_IowUXnXL3TEU63yLVeMBkxl6twOwX3UVC5cFl9IOXN6qZU6j8M/s1600/DSC_0076.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdOdh5J4Aya2fgGyo9tpeITU7bZOsNPEEVKAxNNxnfo6FB5YM3D1fIVFAWEuDvVCXYkuA6S4uWyWUF4qp50YvDLhA_IowUXnXL3TEU63yLVeMBkxl6twOwX3UVC5cFl9IOXN6qZU6j8M/s640/DSC_0076.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arugula, also called rocket, ready to rock</td></tr>
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<span style="font-family: inherit;">As for the condiments, tradition would dictate that restraint is key. I once read an interview with an authentic Italian pizza master and his one comment on American pizzas was "molto condimenti" - "lots of toppings." It was strongly implied to be a criticism, though, in retrospect, could it perhaps have been admiration? This version splits the difference. I did attempt to go for a theme of authentic Italian ingredients. Pancetta is Italian unsmoked pork-belly bacon. Supremely salty, it's also nutty-sweet and seasoned with black pepper. Fresh mozzarella melts more gracefully than the pre-shredded, low-moisture stuff and has fresher, sweeter flavor and creamier texture and Parmigiano-Reggiano is required because its salty tanginess is the perfect complement to mozzarella. Simple arugula-lemon salad makes the perfect finisher: it's freshly vegetal and bright with tart lemon, tender-crisp against the luscious cheese, chewy-crisp pancetta, and golden crust.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40ihziIq_WIc08S1tgpaMp-2Vf910dGGZY5IjEMuhWxtaydSxEt_xhPQB5KLcsgOR9v14Hg8zlygNgjZN1NUw934LmrGzXuuSy47beX4UcaKMUjtT41pYaaiJDkzgQ6ZbdonAKNbUaFI/s1600/DSC_0081.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40ihziIq_WIc08S1tgpaMp-2Vf910dGGZY5IjEMuhWxtaydSxEt_xhPQB5KLcsgOR9v14Hg8zlygNgjZN1NUw934LmrGzXuuSy47beX4UcaKMUjtT41pYaaiJDkzgQ6ZbdonAKNbUaFI/s640/DSC_0081.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden delicious</td></tr>
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<b><br /></b></div>
<div style="color: #454545; line-height: normal;">
<b><span style="font-family: inherit;">White pizza with pancetta and arugula</span></b></div>
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<span style="font-family: inherit;">Fancy people make their own pizza dough. Multi-taskers find the best pre-made pizza dough fresh in a chiller unit by the deli in the supermarket or from local markets upon request. Serves 4-6.</span></div>
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<span style="font-family: inherit;">3 tablespoons extra virgin olive oil</span></div>
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<span style="font-family: inherit;">3-4 cloves garlic, thinly sliced</span></div>
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<span style="font-family: inherit;">1/2 pound pancetta diced</span></div>
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<span style="font-family: inherit;">1 pound store-bought pizza dough, thawed by package directions </span></div>
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<span style="font-family: inherit;">1/4 cup flour</span></div>
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<span style="font-family: inherit;">1/2 pound ciliegine mozzarella, drained and halved</span></div>
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<span style="font-family: inherit;">2 ounces Parmigiano-Reggiano, finely grated</span></div>
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<span style="font-family: inherit;">1/4 cup cornmeal</span></div>
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<span style="font-family: inherit;">2 handfuls fresh baby arugula</span></div>
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<span style="font-family: inherit;">1/2 lemon, juiced</span></div>
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<span style="font-family: inherit;">Sea salt and freshly cracked black pepper, to taste</span></div>
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<span style="font-family: inherit;">Preheat an oven to 450 F, place a pizza stone in the oven to warm, and line a baking sheet with parchment or aluminum foil. </span></div>
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<span style="font-family: inherit;">Warm a large, heavy skillet over low heat, add the olive oil, then the garlic slices. Cook slowly and gently, stirring often, until they begin to turn crisp and golden, about 10 minutes.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2Uq0GYwGmVwuWlJr-40TwJmx_rPZZSfK2dSYURd0riLGHdnbNme4ho_j-QS0Y_7ZBGdQYq5fZN6LvSYoFI7_rsrAtIk45ZfDmlLab8ZiUFU6dsjivl7jD9_oHcHspUD7Fi5qnNRA1hc/s1600/DSC_0055.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2Uq0GYwGmVwuWlJr-40TwJmx_rPZZSfK2dSYURd0riLGHdnbNme4ho_j-QS0Y_7ZBGdQYq5fZN6LvSYoFI7_rsrAtIk45ZfDmlLab8ZiUFU6dsjivl7jD9_oHcHspUD7Fi5qnNRA1hc/s640/DSC_0055.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just turning gold</td></tr>
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<span style="font-family: inherit;">Drain the garlic and oil off into a bowl and return the skillet to the burner, increasing the heat to medium. Add the pancetta and cook, stirring often, to desired doneness (I prefer very crispy, about 10 minutes, when it's turned from pink and white to red and bronze), remove to a paper towel on a plate to drain.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbX1YhwK3xJNG9uynIT0eaEIhBZk5t-EVOOl0HTbOg_vHzLNX0ZKjBelFF3C0NgSfFcTg6xdB8In0c9NGqNmhhbtOziOEsbvlOkOkxV3HOcYW7QzPdSfwJMxkoeaKnfvefpn_eKv47CE/s1600/DSC_0057.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbX1YhwK3xJNG9uynIT0eaEIhBZk5t-EVOOl0HTbOg_vHzLNX0ZKjBelFF3C0NgSfFcTg6xdB8In0c9NGqNmhhbtOziOEsbvlOkOkxV3HOcYW7QzPdSfwJMxkoeaKnfvefpn_eKv47CE/s640/DSC_0057.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork fat rules</td></tr>
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<span style="font-family: inherit;">Toss the dough in flour and, using floured hands, work it out as thin as possible, to about the size of your pizza stone.</span></div>
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<span style="font-family: inherit;">Arrange the crust on your prepared sheet, brush with oil and garlic mixture. Then layer on pancetta and mozzarella, topping with Parmigiano-Reggiano.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxkeb1Osr3f3mEGXAYcZRbO-SPRXCpYXUOqMrjkYZTNcs5Tx2zzRVtHo5-q0JBWmVKZbvO7kxXG2z5YvzLQAS_DXj0p5bq5GoILNi5N4l8pKTAKnVtzFZ5DlPBvszATQgQ6xvS_t4dCw/s1600/DSC_0063.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxkeb1Osr3f3mEGXAYcZRbO-SPRXCpYXUOqMrjkYZTNcs5Tx2zzRVtHo5-q0JBWmVKZbvO7kxXG2z5YvzLQAS_DXj0p5bq5GoILNi5N4l8pKTAKnVtzFZ5DlPBvszATQgQ6xvS_t4dCw/s640/DSC_0063.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oiled up</td></tr>
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<span style="font-family: inherit;">Working quickly, sprinkle the hot pizza stone with cornmeal and slide the pizza off the prepared pan, directly onto the pizza stone.</span></div>
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<span style="font-family: inherit;">Bake 12-15 minutes, until the cheese is melted and turning golden and the crust is crisp.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0elM7fPfc9cqLrD6JwXFoTNtEzTHJjRalnNsc-5lYSRzALEmoxWSq0vEYac-Yv62iDul5npK_StFvnUOKZW_rzGS_ekBxqtLjp8vujYZmSe8Zpvtnz6EpsAO3KICu01874cbuC9e59U/s1600/DSC_0071.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0elM7fPfc9cqLrD6JwXFoTNtEzTHJjRalnNsc-5lYSRzALEmoxWSq0vEYac-Yv62iDul5npK_StFvnUOKZW_rzGS_ekBxqtLjp8vujYZmSe8Zpvtnz6EpsAO3KICu01874cbuC9e59U/s640/DSC_0071.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crisped</td></tr>
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<span style="font-family: inherit;">Remove the pizza to cool slightly and toss the arugula, lemon juice, salt, and pepper in a bowl.</span></div>
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<span style="font-family: inherit;">Slice the pizza, topping individual slices with sprinkles of dressed arugula.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iCCR5_bCTpB_xTlTzSq3e4sISpIRcY31EgxrVoluJguumQtYZzCF9FqFT7A93-WM98xLuZo-zMlXOwGi9KF_w3AH5N3bkMTM85lXYAcqjiuuWA_I4xV1HV5CEqIfm5wHKCxGA0X3kCs/s1600/DSC_0083.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iCCR5_bCTpB_xTlTzSq3e4sISpIRcY31EgxrVoluJguumQtYZzCF9FqFT7A93-WM98xLuZo-zMlXOwGi9KF_w3AH5N3bkMTM85lXYAcqjiuuWA_I4xV1HV5CEqIfm5wHKCxGA0X3kCs/s640/DSC_0083.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-36850978919084036992016-01-20T13:11:00.000-05:002016-04-22T18:28:11.912-04:00New Year's Eats (Black tie mini cheesecakes, cherry sauce)<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Happy New Year, everyone! Heading into February, love is in the air, and I always like to include a sweet treat for Valentine's Day. Usually, I've focused on treats for a smaller gathering, but this time around, it's sweets for a crowd. The more the merrier! This recipe for black tie mini cheesecakes and boozy cherry sauce makes enough for 24, so you can splurge with a special someone, have a party for all your friends, or hoard a private stash of cheesecake for days on end. Whatever February throws your way, I've got you covered.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJAof-S5l-YJ_uxRE-cNmsAiEly-N7P0RIk8xkc_zW7MtRoHV-BALdC4_6Dg4qbRN22ehVaqkj_EZ8v2LsvW4xG5q5FX0O_eKaLob35UZhkM8aH7UZTLs-sRb6tknoVYE76LqoDPQAz8/s1600/DSC_0087.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJAof-S5l-YJ_uxRE-cNmsAiEly-N7P0RIk8xkc_zW7MtRoHV-BALdC4_6Dg4qbRN22ehVaqkj_EZ8v2LsvW4xG5q5FX0O_eKaLob35UZhkM8aH7UZTLs-sRb6tknoVYE76LqoDPQAz8/s640/DSC_0087.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Covered in cherries<br />
<a name='more'></a></td></tr>
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<span style="font-family: inherit;">Cheesecake is Aaron's favorite, and that always makes it an easy choice. Since it needs to chill overnight, it also makes a great selection for making ahead, so everything can be shining clean and the fruits of your labor appear magically effortless. Being essentially chilled into hard little briquettes also means these travel beautifully, either for a romantic picnic or being sent along to a grade school party (you'll want to omit the booze!).</span></div>
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<span style="font-family: inherit;">Black tie formality is based upon elegance, which is embodied by simplicity. The simple black and white of a gentleman's tux allows him to look smoothly sophisticated and contrast with ladies' dresses in all the colors of the rainbow. Similarly, creamy white vanilla cheesecake and a simple chocolate crust set the stage for any accompaniment, a solid base ready to showcase other flavors and colors. Passionately red cherry sauce is traditionally appropriate, fits the Valentine's theme, and is easily made by whipping liqueur into preserves (a speedy trick to dress up any occasion).</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqSnxm5_XHqwuqiHyayvgPpxqVYZG6SbojvxzRCyWBkVgblkE06IzkmhRG34fir4FpJdhTZkZSp_MCTo5avpXQB_MDjgl7Fkc5tsoRf1xjq4nE90JtNySlLmwBMlRq-MyqycnLS-J7-o/s1600/DSC_0071.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqSnxm5_XHqwuqiHyayvgPpxqVYZG6SbojvxzRCyWBkVgblkE06IzkmhRG34fir4FpJdhTZkZSp_MCTo5avpXQB_MDjgl7Fkc5tsoRf1xjq4nE90JtNySlLmwBMlRq-MyqycnLS-J7-o/s640/DSC_0071.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dressing up</td></tr>
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<span style="font-family: inherit;">Our association between love and chocolate most likely began with it cache as a fancy, expensive import, once Spanish monks had brought it into fashion in the royal court. Europeans cultivated the tradition of making chocolate into a sweet by pairing it with copious amounts of sugar, but vessel remains from the Chiapas, on the Pacific coast of Mexico, suggest it has been enjoyed in a purer form since 1900 BC and by the 15th century, Aztecs were blending it with chile, vanilla and honey. Chocolate has recently made news for its chemical properties, including the ability to mimic "feelings of love." This recipe may mot contain enough cacao to trigger an endorphin surge, but your tastebuds may fool you, all the same.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsq15ASllgTg3Im-xgS7GqRPEu8SeDi5sCrMbK_O-O97SY7S22mkU85FjY2-fvfQ3KZCSxlHLfhUjquzyI4543e7aI7DK9PEUj_NAcZesdX2vkZFH2PhYEv45KbvJy1fj71ogd5-_d0-A/s1600/DSC_0093.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsq15ASllgTg3Im-xgS7GqRPEu8SeDi5sCrMbK_O-O97SY7S22mkU85FjY2-fvfQ3KZCSxlHLfhUjquzyI4543e7aI7DK9PEUj_NAcZesdX2vkZFH2PhYEv45KbvJy1fj71ogd5-_d0-A/s640/DSC_0093.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Endorphins for successful living</td></tr>
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<b><span style="font-family: inherit;">Black tie mini cheesecakes, cherry sauce</span></b></div>
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<span style="font-family: inherit;">For a non-alcoholic topping, substitute cherry juice for booze. Serves 24.</span></div>
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<i><span style="font-family: inherit;">For the crust</span></i></div>
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<span style="font-family: inherit;">48 Oreo cookies, crushed completely</span></div>
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<span style="font-family: inherit;">4 tablespoons cocoa powder</span></div>
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<span style="font-family: inherit;">8 tablespoons (1 stick) butter, softened</span></div>
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<i><span style="font-family: inherit;">For the cheesecake</span></i></div>
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<span style="font-family: inherit;">2.5 pounds (40 oz, 5 packages) cream cheese, room temp</span></div>
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<span style="font-family: inherit;">1 1/2 cup sugar</span></div>
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<span style="font-family: inherit;">3 tablespoons vanilla extract</span></div>
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<span style="font-family: inherit;">1/2 cup sour cream</span></div>
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<span style="font-family: inherit;">4 eggs, at room temperature </span></div>
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<span style="font-family: inherit;">6 tablespoons all-purpose flour</span></div>
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<i><span style="font-family: inherit;">For the topping:</span></i></div>
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<span style="font-family: inherit;">8 tablespoons cherry jam</span></div>
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<span style="font-family: inherit;">4 tablespoons Grand Marnier or Cointreau</span></div>
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<span style="font-family: inherit;">1 tablespoons lemon juice</span></div>
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<span style="font-family: inherit;">1 tablespoons vanilla extract</span></div>
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<span style="font-family: inherit;">Whole cherries</span></div>
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<span style="font-family: inherit;">Preheat the oven to 350 F and line 24 silicone muffin cups with paper or foil liners. </span></div>
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<span style="font-family: inherit;">In a bowl, mix together crushed Oreos, cocoa powder, and butter. Using a spoon, press about a tablespoon of "crust" into the bottom of each liner. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YmZmLECMTBbqrLVnNQBzb8RlCORGJSRSz7eO8fwM47i7xmOlE_mL-vkxe-7IeH8llFrpQMAN6RVxt5EWPAmBIgo-Io0O0wh8vp-8uxGWSyU9IvtouzpgukgFV0EiVz0Qvb70nnHAqJQ/s1600/DSC_0069.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YmZmLECMTBbqrLVnNQBzb8RlCORGJSRSz7eO8fwM47i7xmOlE_mL-vkxe-7IeH8llFrpQMAN6RVxt5EWPAmBIgo-Io0O0wh8vp-8uxGWSyU9IvtouzpgukgFV0EiVz0Qvb70nnHAqJQ/s640/DSC_0069.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Encrusted</td></tr>
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<span style="font-family: inherit;">To make the filling, using an electric mixer on medium-high speed, beat the cream cheese until fluffy, about 3 minutes (want to mix while getting air in there!). Reduce the speed to low, gradually add the sugar and beat until smooth (scrape down bowl as needed). Add the vanilla and sour cream and beat until combined. Add the eggs, one at a time, beating well after each. Finally, add the flour and beat until combined.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEics7ohSoBobmcIU4lm9WoTZ56JFcGxgv9eZ1C6lvKfkrJ_gg-9Y0WFcILqYLhnuz_RMvvK5OPCueVIaheQRyFBm4nUAzhcEJc-BQqNmgro5vI87WjK7UhAlgOzxAAi67yxq1BDMalKGk4/s1600/DSC_0077+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEics7ohSoBobmcIU4lm9WoTZ56JFcGxgv9eZ1C6lvKfkrJ_gg-9Y0WFcILqYLhnuz_RMvvK5OPCueVIaheQRyFBm4nUAzhcEJc-BQqNmgro5vI87WjK7UhAlgOzxAAi67yxq1BDMalKGk4/s640/DSC_0077+copy.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready, set, go</td></tr>
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<span style="font-family: inherit;">Divide the filling among the prepared baking cups, filling each to about 3/4. Bake until cheesecakes are just set in the center, about 12-15 minutes. </span></div>
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<span style="font-family: inherit;">While those are baking, make the topping by placing jam and liqueur into small saucepan, heating slightly. Add lemon juice and vanilla. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnF7v3eKbE6si9Zqn9oBDxbFPDpOio6r2_KuyKIJ2EOan-ggX4FVwV9uaH67pp0GbbnUth-3DKCfCdi7em7XCc41UhnQW2sDqFOr1BJd5JVMlzX5uBGN3d7y-J8_hF9pPYrqrLDawlC8/s1600/DSC_0084.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnF7v3eKbE6si9Zqn9oBDxbFPDpOio6r2_KuyKIJ2EOan-ggX4FVwV9uaH67pp0GbbnUth-3DKCfCdi7em7XCc41UhnQW2sDqFOr1BJd5JVMlzX5uBGN3d7y-J8_hF9pPYrqrLDawlC8/s640/DSC_0084.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boozing it up</td></tr>
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<span style="font-family: inherit;">Transfer to a wire rack and let cool in pan for 5 minutes. Then, carefully transfer to rack and let cool completely, about 45 minutes.</span></div>
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<span style="font-family: inherit;">Refrigerate in airtight container for at least 2-3 hours or overnight, up to 3 days.</span></div>
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<span style="font-family: inherit;">To serve, spoon a tablespoon of cherry filling onto chilled cheesecake, and top with a cherry.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbAHiMoFF9lor87Dg46LUcZGeaVsgBU3XBwk2TtE9qGt_R4nXdvRx1tdEgTNKp6TLpYP_g4Nl1_-cW3agBdDSz3TLZkbEjrGgnV52Ca9nTa2OPWlbtIVh8xqJuKnVNCi1_Yekw6paR98/s1600/DSC_0100.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbAHiMoFF9lor87Dg46LUcZGeaVsgBU3XBwk2TtE9qGt_R4nXdvRx1tdEgTNKp6TLpYP_g4Nl1_-cW3agBdDSz3TLZkbEjrGgnV52Ca9nTa2OPWlbtIVh8xqJuKnVNCi1_Yekw6paR98/s640/DSC_0100.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-38129901311191468042015-12-23T12:59:00.000-05:002016-04-22T18:27:11.775-04:00Party Time (Fried goat cheese, charcuterie)<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Just because the "Holiday season" is winding down doesn't mean we need to hold fewer parties. I spent the past week planning two for work and more with friends and family, but I don't want to stop. It's all a matter of pacing yourself, and sometimes moderating one's ambitions. Some dishes may be impressive in the demonstrable effort required, but you can still take the easy way out and, with a little attention to detail, still come off with something that looks stunning. Fried goat cheese is insanely delicious and may seem like it takes a lot of work, but it's really quite easy and, gussied up with a few other ingredients, becomes a wondrous display of variety.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFOHAwMC7cB0NnfM3b21wmuGvWi-7q80soi0Zk3hNOzNzUqAqiHtd6-tYgjI8qdOrXYdyeYWWenHsesyjJP2G4EN6H-juTlG585mYr-tuE0VUDi2gTqeTWOkj95yRPr32wl57jHwaMF8/s1600/DSC_0040.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFOHAwMC7cB0NnfM3b21wmuGvWi-7q80soi0Zk3hNOzNzUqAqiHtd6-tYgjI8qdOrXYdyeYWWenHsesyjJP2G4EN6H-juTlG585mYr-tuE0VUDi2gTqeTWOkj95yRPr32wl57jHwaMF8/s640/DSC_0040.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wondrous charcuterie<br />
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<span style="font-family: inherit;">My obsession with fried goat cheese started when it was introduced as a small plate at our favorite tapas restaurant. Fresh goat cheese (chèvre) is soft, very creamy, and mild in flavor, making it an easy sell on its own. That appeal is only increased when laced with saffron and fennel seeds, mantled in a crispy, golden panko topping, and warmed through. It's great with a drizzle of warm honey (with or without chili flakes), and crispy crackers or crusty bread. For extra extravagance, make it into a charcuterie board by pairing with some cured meats and other cheeses. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfsJBhg1DskkRuZY35yRAADcf5MHmHKe05hMCffy7_ERMfiEwuJASY3bH21ltqm87kubLrwbUzb2kAyesOhq_Fk_QtYlY4QEJNf398HvsahrapgAHqir67bTLkooLGVccImGK-F_pZX8/s1600/DSC_0041.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfsJBhg1DskkRuZY35yRAADcf5MHmHKe05hMCffy7_ERMfiEwuJASY3bH21ltqm87kubLrwbUzb2kAyesOhq_Fk_QtYlY4QEJNf398HvsahrapgAHqir67bTLkooLGVccImGK-F_pZX8/s640/DSC_0041.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Extravagantly excessive</td></tr>
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<span style="font-family: inherit;">Charcuterie ("shar-CUE-tuh-REE"), from the French <i>chair</i> ("<i>flesh</i>") and cuit ("cooked") refers to the preparation of processed meats like cured pork, sausages, pâtés, and terrines. In more colloquial restaurant usage, though, it's any board of meats and cheeses. Taking the second option allows us to enjoy all the fruit of the charcutier's labor, without actually having to see how the sausage is made. The key to this presentation is plenty, while more modest preparations are great for a light dinner with more intimate company, for a party you want 2-3 meats, 2-3 cheeses, 2-3 fruit offerings, and at least one offering of nuts or olives, plus a good honey and grainy mustard or two. Within these subcategories, your goal is again to mix things up a bit, varying the flavors, colors, and textures at play. This not only pleases eyes and senses, it allows people to mix and match, finding favorites and experimenting with new combinations.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmMnGbDLZxrRqtVI3hJ625PC4zfm_xZa6rDEYnh8mMeAYLCaE9nNzEvpBuqiUJBkUxZXOVnrp0sEcz580DRCjSn72x4NPq4AMy4yUs2tp9Lp1LXx5yuIUUWbkujvlcpGxFpVZ8CMykhM/s1600/DSC_0029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmMnGbDLZxrRqtVI3hJ625PC4zfm_xZa6rDEYnh8mMeAYLCaE9nNzEvpBuqiUJBkUxZXOVnrp0sEcz580DRCjSn72x4NPq4AMy4yUs2tp9Lp1LXx5yuIUUWbkujvlcpGxFpVZ8CMykhM/s640/DSC_0029.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Today's combination: fennel seed</td></tr>
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<span style="font-family: inherit;">Following the Spanish tapas theme, pictured here are jámon serrano, chorizo, manchego, fried goat cheese, green seedless grapes, dried apricots, Marcona almonds, and a Columbian oak honey. Jámon serrano is a thin-sliced cured ham, just a little milder and more buttery than prosciutto (which makes a great substitute), chorizo is a hard, spicy sausage for contrast. Similarly, manchego is a fairly hard cheese, kind of like a cheddar but more nutty and less sharp, which makes it a great choice to play counterpoint to the crispy-creamy croquettes of fried goat cheese. With so many flavors to enjoy, even a night on the couch will become a party in no time.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZFilN2X5RYUJO2tH-e6XS3L-CmwHgLPLKqX8jo4swNMpkGtLjLTn8xQVrf5nw7nYkWePt1P4Jx8mYhYJwsSrCOq1hZSfVlLn530LiMZNrFpzttvgioKE6PjDfM5k1nNdxpsJ7QU9R6Y/s1600/DSC_0058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZFilN2X5RYUJO2tH-e6XS3L-CmwHgLPLKqX8jo4swNMpkGtLjLTn8xQVrf5nw7nYkWePt1P4Jx8mYhYJwsSrCOq1hZSfVlLn530LiMZNrFpzttvgioKE6PjDfM5k1nNdxpsJ7QU9R6Y/s640/DSC_0058.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Endlessly enjoyable</td></tr>
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<span style="font-family: inherit;"><b>F</b><b>ried goat cheese </b></span></div>
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<span style="font-family: inherit;">You can always mix up the seasonings, a bit. Crushed lavender blossoms would be a great addition for flavor and dried parsley flakes would add a little more vivid green. Serves 6-8.</span></div>
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<span style="font-family: inherit;">10 ounces goat cheese</span></div>
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<span style="font-family: inherit;">1 cup panko bread crumbs</span></div>
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<span style="font-family: inherit;">1 teaspoon fennel seeds, finely ground</span></div>
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<span style="font-family: inherit;">1 teaspoon dried thyme </span></div>
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<span style="font-family: inherit;">Pinch saffron threads, finely ground with 1/2 teaspoon sea salt</span></div>
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<span style="font-family: inherit;">1 teaspoon black pepper, freshly cracked</span></div>
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<span style="font-family: inherit;">2 eggs, lightly beaten</span></div>
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<span style="font-family: inherit;">1/2 cup flour</span></div>
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<span style="font-family: inherit;">3 tablespoons extra virgin olive oil </span></div>
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<span style="font-family: inherit;">Place the goat cheese in the freezer for about 20 minutes to firm it up.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sEDuNjHzDI1QAjWhFrma5ji1xDitLbJhpkV7GzQsz1Ttp22_vjGCCeRmwCNhH9cW7vdZbH6IUWOlJ6lVeZYCHvgsq0Qhw6R5ppV6ylDvnO-zNqio0TmDFWIwx70u_luawSCEiVCRv7k/s1600/DSC_0027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sEDuNjHzDI1QAjWhFrma5ji1xDitLbJhpkV7GzQsz1Ttp22_vjGCCeRmwCNhH9cW7vdZbH6IUWOlJ6lVeZYCHvgsq0Qhw6R5ppV6ylDvnO-zNqio0TmDFWIwx70u_luawSCEiVCRv7k/s640/DSC_0027.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panko</td></tr>
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<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">While the cheese chills, line a baking sheet with foil or parchment and combine the panko, fennel, thyme, saffron salt, and black pepper in a medium bowl.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjxnWXqAlttxUVmiMIZo260Q9HLZAThrHzeklc3upwv0ppDdl_79isW4D6Ip7-bgEObRbrkWdqtBHCJjelvXbRYANPG4quT0cuVW3OyiANeatbxtNQKS7Fv_dvn1heXBFA2PoMQKCbbk/s1600/DSC_0030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjxnWXqAlttxUVmiMIZo260Q9HLZAThrHzeklc3upwv0ppDdl_79isW4D6Ip7-bgEObRbrkWdqtBHCJjelvXbRYANPG4quT0cuVW3OyiANeatbxtNQKS7Fv_dvn1heXBFA2PoMQKCbbk/s640/DSC_0030.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice and dice</td></tr>
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<span style="font-family: inherit;">Retrieve the cheese from the freezer and use a very sharp knife to slice into 1/2-inch thick discs.</span></div>
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<span style="font-family: inherit;">One at a time, dredge the discs in flour to coat, then toss in the beaten eggs.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcz5_Rsel9PPWO__VemJ9cQuG72hjFzBG0nC7DRKGXSU2qPMbRzyFEZRvl7-ojSU-dJwTovRlROUxA82AJwAGU2NFyJew4TpF1L4n1ON7Qo_SGmKCYH4F7tT1UCoUSV0LgWbaG6jzm3Y/s1600/DSC_0031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcz5_Rsel9PPWO__VemJ9cQuG72hjFzBG0nC7DRKGXSU2qPMbRzyFEZRvl7-ojSU-dJwTovRlROUxA82AJwAGU2NFyJew4TpF1L4n1ON7Qo_SGmKCYH4F7tT1UCoUSV0LgWbaG6jzm3Y/s640/DSC_0031.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dressed for the occasion</td></tr>
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<span style="font-family: inherit;">Press the discs into panko on both sides, creating an even layer if breading. Space breaded discs evenly along the baking sheet, then return to the freezer for about 10 minutes.</span></div>
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<span style="font-family: inherit;">Warm the oil over medium heat in a large, heavy skillet.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzx9NU4mNB8atiBdAx5u9xJ1YPFb1fk6D2vgd1Y9Q9kWfBOoHRp4YLd9xPN5qMFYJrxJH-1vVJDcWx1x6ZMv1l3ngiDVOv-D9aPZ07MwQ5xfrUgP49-Iy4A6yOhVIE-VlFqG7aB9I44I/s1600/DSC_0037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzx9NU4mNB8atiBdAx5u9xJ1YPFb1fk6D2vgd1Y9Q9kWfBOoHRp4YLd9xPN5qMFYJrxJH-1vVJDcWx1x6ZMv1l3ngiDVOv-D9aPZ07MwQ5xfrUgP49-Iy4A6yOhVIE-VlFqG7aB9I44I/s640/DSC_0037.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried and dried</td></tr>
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<span style="font-family: inherit;">Fry the cheese until golden brown on both sides, about 2 minutes each side. Remove to a plate draped with paper towels to drip dry for a minute, then serve warm.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9Qcgk1cXuKoLKo0AHYNohR5SFNxe5s1-83RCXQUPlipPTsX2ZOR8uSCb-Q-7gxanURc3YFQGDYvMH5Zf7pzqWchPUmPu39Baclvur1Ap9kd1mf7Mg0DHiZqNVsTATeQIp5jQ30Qw-YE/s1600/DSC_0067.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9Qcgk1cXuKoLKo0AHYNohR5SFNxe5s1-83RCXQUPlipPTsX2ZOR8uSCb-Q-7gxanURc3YFQGDYvMH5Zf7pzqWchPUmPu39Baclvur1Ap9kd1mf7Mg0DHiZqNVsTATeQIp5jQ30Qw-YE/s640/DSC_0067.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-69175168094790342392015-11-25T12:48:00.000-05:002016-04-22T18:26:15.562-04:00Holiday Cheer (Cranberry orange spice cheesecake bars)<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">For me, the holidays mark open season for baking. Cooler weather makes it more comfortable to blast the oven all day and subtly increases the caloric load, or at least I like to tell myself so. "I'm storing up for the long winter" is a frequent excuse I make, while eating a dozen cookies at a time. At first, I wanted to make one of my mother's requisite holiday recipes: Pecan Tassies. Like miniature pecan pies, nestled in a bite-sized tart shell of cream cheese crust, they've always been a favorite in my family. Owing to Aaron's unfortunate upbringing beside several pecan trees, however, he still suffers from perennial pecan fatigue and refuses to eat them. Seeking a different source of holiday cheer, I settled on cranberry orange spice cheesecake bars: rich, sweet-tart and 100% holiday-approved in color and flavor profile, these are an ideal nut-free treat for the bleak midwinter.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSdmp9KVvx2Nb5Phzt4ZK3tSREuVz-IsJw13YHWqntXixXnfrp42PlXGWiPZS3h1yRdHPqLLl_4qIA-RuLYrveF5dIuYVtKBERsMYm2TMjI1Nnies3n4RMHcifa-29ZdfC-BN-MPalRlY/s1600/DSC_0041.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSdmp9KVvx2Nb5Phzt4ZK3tSREuVz-IsJw13YHWqntXixXnfrp42PlXGWiPZS3h1yRdHPqLLl_4qIA-RuLYrveF5dIuYVtKBERsMYm2TMjI1Nnies3n4RMHcifa-29ZdfC-BN-MPalRlY/s640/DSC_0041.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet!<br />
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<span style="font-family: inherit;">While oranges and cranberries are roughly in-season and standard holiday fare, it's actually the cheesecake layer that's most reminiscent of holiday entertaining, for me. A stern steward of her children's health, my mom frowned on sugar cereal and, perhaps paradoxically, baking with cream cheese. Perhaps cream cheese averages one third the fat of butter, but that's not necessarily a selling point when you're still using three times as much. Regardless, the holidays marked an annual relaxation of this interdiction in our household, and so cream cheese always suggests Christmas, in my mind.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyq6Dpxs03LXG58onXqeA8i0uAUbXSo6PmF6a0l_TC3wN7dnjJX4tY6g1itBs6pXzYs_5XqBNr31bIYpG4SjptQ3X87tV92wMWBhbzenjLIn88uZG4I0qK69i61NnLOWFk_HLpGJXgNLA/s1600/DSC_0006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyq6Dpxs03LXG58onXqeA8i0uAUbXSo6PmF6a0l_TC3wN7dnjJX4tY6g1itBs6pXzYs_5XqBNr31bIYpG4SjptQ3X87tV92wMWBhbzenjLIn88uZG4I0qK69i61NnLOWFk_HLpGJXgNLA/s640/DSC_0006.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beginning to look like Christmas</td></tr>
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<span style="font-family: inherit;">Of course, with so many presents and parties, decadently over-produced desserts are fun, but perhaps more trouble than they're worth. This recipe offers the golden mean between the two: it seems extravagant and packs a big punch of cranberry-citrus-spice flavor, but is actually quite quick and easy to prepare, as long as you don't mind dirtying three different mixing bowls. Three mixes are quickly stirred together, then packed into four layers of sensational delight: crunchy, buttery whole wheat and oats form a sturdy base and crumbly topping, enveloping smooth cheesecake and jammy, bursting berries.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQOGkPLA4WvKqirHZ1ptyOhjQTTiYtAdcYjUq-LVdDGLpqXInd6PFy9jIjboJZDAzc7jHv2ts1DKnHX6iALQCylwLBu7d6YJog8DQE2GdWBOKAoPs3aFe9qE61PxcuejcfN2KTd9Wh-Y/s1600/DSC_0024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQOGkPLA4WvKqirHZ1ptyOhjQTTiYtAdcYjUq-LVdDGLpqXInd6PFy9jIjboJZDAzc7jHv2ts1DKnHX6iALQCylwLBu7d6YJog8DQE2GdWBOKAoPs3aFe9qE61PxcuejcfN2KTd9Wh-Y/s640/DSC_0024.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We're jammin'</td></tr>
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<span style="font-family: inherit;">The intense ruby red color and tangy flavor of cranberries make them the star performer. I recommend using fresh berries over frozen for superior texture, but there's so much going on I imagine your diners will be soothed to forgive any compromise. The warmth and nuance of allspice, cinnamon, ginger, and nutmeg make this treat sophisticated enough for adults, but there's plenty of butter and sugar to still please kids, as well. Do plan ahead for the chilling time for the cheesecake, the longer it cools, the easier it will be to slice. Otherwise, hands-on time is minimal. This is a dessert you can bang out in an hour and then relax in with wassails by the fire.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5KAPZKNvl18MptK6VJeRdmzl63SYs2zqQaUhzbj0Oz2LsYKE9T9s8yXpnSu7EHcg3jfsVF5pi4lMyWqAQ-w4twjqAYWW-abGi6Vn1lb7CT82AfhZopsIFxaijJN_HXkBBLRTUC2RNpI/s1600/DSC_0044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5KAPZKNvl18MptK6VJeRdmzl63SYs2zqQaUhzbj0Oz2LsYKE9T9s8yXpnSu7EHcg3jfsVF5pi4lMyWqAQ-w4twjqAYWW-abGi6Vn1lb7CT82AfhZopsIFxaijJN_HXkBBLRTUC2RNpI/s640/DSC_0044.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The berry best</td></tr>
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<div style="color: #454545; line-height: normal;">
<b><span style="font-family: inherit;">Cranberry orange spice cheesecake bars</span></b></div>
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<span style="font-family: inherit;">For a boozy kick and extra zing, substitute Grand Marnier or Cointreau for the orange juice in the cream cheese layer. Yields 12 large bars or 24 triangles.</span></div>
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<i><span style="font-family: inherit;">For the crumb layer:</span></i></div>
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<span style="font-family: inherit;">2 cups whole wheat flour</span></div>
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<span style="font-family: inherit;">1 1/2 cups old-fashioned oats</span></div>
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<span style="font-family: inherit;">1/4 cup dark brown sugar, lightly packed</span></div>
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<span style="font-family: inherit;">1 cup (2 sticks) butter, room temperature</span></div>
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<span style="font-family: inherit;">11 ounces ivory chocolate chips</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<i><span style="font-family: inherit;">For the cream cheese layer:</span></i></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">8 ounces cream cheese, room temperature </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">14 ounces sweetened condensed milk</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 orange, freshly zested</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/4 cup orange juice, freshly squeezed </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 tablespoon vanilla extract </span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<i><span style="font-family: inherit;">For the cranberry layer:</span></i></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">4 cups fresh cranberries</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 cup granulated sugar, scant</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 tablespoon cornstarch </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 teaspoon ground cinnamon </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/4 teaspoon ground allspice</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/4 teaspoon ground nutmeg</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/4 teaspoon ground ginger</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">5 tablespoons orange juice, freshly squeezed</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Preheat the oven to 350 F and butter a glass 9x13" baking dish, set aside.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Sift together the flour, oats, and brown sugar in a large bowl, then mash in the butter using a pastry cutter or your bare hands (cold, clean, and very dry) until pea-sized lumps have formed. Then toss in the ivory chips and set aside.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">In a separate bowl, beat the cream cheese until fluffy, then beat in the sweetened condensed milk, orange zest, orange juice, and vanilla. Set aside.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTtsLRDRg0ErEfZgKhAm2kQOoSGHZQvYL6KGmBMRpyoB0ZM2-b6hD3snfiIBrJsKqIUSBdjI5Up5B5cBBwerRAmUFxPBs-PxrL5wON7_NEL4zrkQZ4rxo385-mruMpcaUjl8MQdakeOA/s1600/DSC_0015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTtsLRDRg0ErEfZgKhAm2kQOoSGHZQvYL6KGmBMRpyoB0ZM2-b6hD3snfiIBrJsKqIUSBdjI5Up5B5cBBwerRAmUFxPBs-PxrL5wON7_NEL4zrkQZ4rxo385-mruMpcaUjl8MQdakeOA/s640/DSC_0015.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zesty</td></tr>
</tbody></table>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Using a third bowl, toss the cranberries with sugar, cornstarch, and spices, then drizzle with orange juice and vanilla and stir until evenly mixed. Set aside.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Press about half the crumb mixture firmly into the bottom of the prepared baking dish, creating an even layer.</span></div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPtGf7liS6mVU0zvk2NyTicII_QiX5F8QEcsVFEgQIvX59iHoXFPNfrETIWqnP7oHWfVEu-wQAFhBdxdEdsDm0Ouqg0s49dM51H1qPeRCNTvotTSkEXvdvNv3RrcKk_n-hISdXi-9Az4/s1600/DSC_0019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPtGf7liS6mVU0zvk2NyTicII_QiX5F8QEcsVFEgQIvX59iHoXFPNfrETIWqnP7oHWfVEu-wQAFhBdxdEdsDm0Ouqg0s49dM51H1qPeRCNTvotTSkEXvdvNv3RrcKk_n-hISdXi-9Az4/s640/DSC_0019.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly pressed</td></tr>
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<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Pour in the cheesecake mixture and smooth with a rubber spatula, then spoon cranberries on top, drizzling with any remaining juices.</span></div>
<div style="color: #454545; line-height: normal;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fFbzBUXrf0EXAP6BLqrOjgzwp87OBUdUyEOndpAraX6vnS7NzpedyDi4H2IQ1rf24wsrCKuDjN_-2c3NpyYMR0BFKpsMDyi5k2pygcY3j0Pyt-WPekgp8_skOR2Q7aZL8pQ7Q76hktM/s1600/DSC_0025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fFbzBUXrf0EXAP6BLqrOjgzwp87OBUdUyEOndpAraX6vnS7NzpedyDi4H2IQ1rf24wsrCKuDjN_-2c3NpyYMR0BFKpsMDyi5k2pygcY3j0Pyt-WPekgp8_skOR2Q7aZL8pQ7Q76hktM/s640/DSC_0025.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Juicy</td></tr>
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<span style="font-family: inherit;">Scatter the remaining crumb layer evenly across the top and bake for 35-40 minutes, until the center is set.</span></div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxlUjvIuwOWNuNxdj3vtwvoHCnFd-m7kMUFRV4XUZLQdsqE_zCkB_dz5ldSYi09qwxpKzWUMUJXDwDonAGrz4Zbvc3BNW4oAm6d0DqMesTchbEWFdJ-8Q1nqD_QcqMmAD_2xPnOpIm3k/s1600/DSC_0029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxlUjvIuwOWNuNxdj3vtwvoHCnFd-m7kMUFRV4XUZLQdsqE_zCkB_dz5ldSYi09qwxpKzWUMUJXDwDonAGrz4Zbvc3BNW4oAm6d0DqMesTchbEWFdJ-8Q1nqD_QcqMmAD_2xPnOpIm3k/s640/DSC_0029.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for lift-off</td></tr>
</tbody></table>
<br />
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<span style="font-family: inherit;">Cool completely on a wire rack, then cover and refrigerate overnight. Slice and serve.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0iR_jlqvETdLC50TwQDujHx33dPErpzc6gMtOlsIj0Q31-bpaxD19MYWgQ3CB7H3UUaUgmYuloj40N3RiOu1OYBrY1JB0O31eLZ3lIUSvkSaFkdJRtQq_TPPCw3Nc31q8FdIZxv1h5Y/s1600/DSC_0050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0iR_jlqvETdLC50TwQDujHx33dPErpzc6gMtOlsIj0Q31-bpaxD19MYWgQ3CB7H3UUaUgmYuloj40N3RiOu1OYBrY1JB0O31eLZ3lIUSvkSaFkdJRtQq_TPPCw3Nc31q8FdIZxv1h5Y/s640/DSC_0050.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
</tbody></table>
Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-81976753109899428832015-10-28T12:39:00.000-04:002016-04-22T18:25:15.443-04:00Sweet and Savory (Roast pork, pears, and root vegetables)<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">When my sister sent me half a dozen perfectly ripened pears and my sister-in-law gifted me with a jar of her fresh and local Lucky Bee Farm honey, I knew I had to make something special. I started out wanting to make a honey-sweetened pear upside-down cake, but Aaron invoked our agreement from a few months ago-"honey, stop baking"-and requested something savory, instead. Sweet and savory can be an excellent combination: there's honey in my beef teriyaki and in the barbecue sauce we slather on chicken, but the ultimate sweet meat is always, in my opinion, pork. Something about the pig's omnivorous diet and the practice of finishing meats with specific feeds to affect their flavor gives pork an inherent, unmistakable sweetness. Given a spicy rub of chili, garlic, and fennel, rounded out with some extra-hearty heft from a side of root vegetables, and topped off with a drizzle of honey Dijon gravy, this is a quick weeknight supper dressed to impress.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-lDsb9-CruzW86YrYLw1-d4K9EZ4EgIwIyjUB2pC487OOHGJbmxqfxky1hNa4qKGixmGTlGM3TYWYRdsW3kwJ6lIPmzD3GMyNOL0ihXnCyfqyP5pEucmj_zwCa63JQ6BIoj9ev3l4Ws/s1600/DSC_0051.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-lDsb9-CruzW86YrYLw1-d4K9EZ4EgIwIyjUB2pC487OOHGJbmxqfxky1hNa4qKGixmGTlGM3TYWYRdsW3kwJ6lIPmzD3GMyNOL0ihXnCyfqyP5pEucmj_zwCa63JQ6BIoj9ev3l4Ws/s640/DSC_0051.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Impressive?<br />
<a name='more'></a></td></tr>
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<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">My sister-in-law, Sarah, and her husband, Seth, have been keeping bees, growing crops, and raising animals together for what will soon be a decade, and we've always enjoyed a steady supply of farm-fresh products. In our increasingly food-conscious society, it's nice to know who raised your meat or grew your produce. I feel it goes without saying that more mindfully-produced foods taste better than their battery-farmed equivalent. Being able to get fruits that are actually sun-ripe is a revelation and heirloom varieties retain a richer flavor profile, rather than one muted in favor of uniform appearance or excessive abundance. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWY6J1VnnpXszDZaT5x0E-0pIPOtUfNSzbb1505agxufAIFZnPtrppDe380QpNDyepTnoqCfuhDvAlI9W5ktI6hQhBG2ddgt0kz4cTabLWgPgt_ATKuSqNpvYaDaohlFuMfW6WwVCdC8/s1600/DSC_0021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWY6J1VnnpXszDZaT5x0E-0pIPOtUfNSzbb1505agxufAIFZnPtrppDe380QpNDyepTnoqCfuhDvAlI9W5ktI6hQhBG2ddgt0kz4cTabLWgPgt_ATKuSqNpvYaDaohlFuMfW6WwVCdC8/s640/DSC_0021.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Abundance</td></tr>
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<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">That's not to disparage greater agribusiness, entirely: it is their methods that produce so much food that it can be so cheap and plentiful. I maintain that there's no shame in buying a hothouse tomato because it's the bleak midwinter and you need to be reminded that life exists but, as hipster parodies run amok, there's no shame in sourcing your ingredients, either. This recipe shines because, with perhaps a substitution for the sea salt and olive oil, it should be easy to prepare entirely from local ingredients. If you still need to stop at the regular grocery, know that the only people judging you are wispy nymphs who handcraft pour-over coffee racks and go by names like Meadow and Silverleigh (not that there's anything wrong with that).</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-PwkGDBHlROVNOsaKnqtPeXv2Am4hlTZwLQMIy9YitGrylGB5m8u4OcuSsBtWLUa5_Ad1PtRLNTUZRp__6PBH_Ti2E7bLJ67Ao_YSp3069YLIDMynkUqvo7JYFJDE0XsKxDLxVMRSVM/s1600/DSC_0023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-PwkGDBHlROVNOsaKnqtPeXv2Am4hlTZwLQMIy9YitGrylGB5m8u4OcuSsBtWLUa5_Ad1PtRLNTUZRp__6PBH_Ti2E7bLJ67Ao_YSp3069YLIDMynkUqvo7JYFJDE0XsKxDLxVMRSVM/s640/DSC_0023.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cite your sources</td></tr>
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<div style="line-height: normal;">
<span style="font-family: inherit;">There's a lot to love about every ingredient of this recipe, but I think the real stars are in the flavor rub. Inspired by a recipe I found for porchetta (a fatty, herb-rubbed Italian pork roast), it features garlic, black pepper, red chili flakes, and crushed fennel seeds. I love fennel seeds because they're intense, with a woodsy, herbaceous tang that overlays the mellow licorice flavor of the stalks and bulb. This woodsiness, paired with the fire of chilis, creates an enticing, richly Autumnal bouquet of flavors that complements the other ingredients and downplays the overall sweetness in favor of something smokier and more profound. Worked into the honey Dijon gravy, too, the fennel and fire play full-force. Another bland roast dinner? Not this is one.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexFtk2qaHXvNWxcYoH2ZaiHDHqgKJww2BF49XtUz8VCl7X39U_LY-Uqbmn9igbDd7Kai8O6utewrZgMaFPXZfkzDA1N4hgMJOhrimqDPAV49FVr7BQ7hqykfMqC_FkYXYCL_k4qbDnUw/s1600/DSC_0054.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexFtk2qaHXvNWxcYoH2ZaiHDHqgKJww2BF49XtUz8VCl7X39U_LY-Uqbmn9igbDd7Kai8O6utewrZgMaFPXZfkzDA1N4hgMJOhrimqDPAV49FVr7BQ7hqykfMqC_FkYXYCL_k4qbDnUw/s640/DSC_0054.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Force One</td></tr>
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<div style="color: #454545; line-height: normal;">
<b><span style="font-family: inherit;">Fennel-rubbed roast pork, pears, and root vegetables, honey Dijon gravy</span></b></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Roasting tends to color everything an even golden brown, so keep lots of fresh parsley handy to brighten the dish. Serves 4-6.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1-1/4 pounds pork loin, patted dry</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">4 small pears, such as Forelles, quartered and cored</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">6 carrots, peeled and sliced</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">6 parsnips, peeled and sliced</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<i><span style="font-family: inherit;">For the rub:</span></i></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 tablespoon fennel seeds</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">3 tablespoons extra virgin olive oil </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">4 cloves garlic, finely chopped </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 teaspoon sea salt</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 teaspoon crushed red pepper flakes</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 teaspoon freshly cracked black pepper </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 tablespoon fresh flat-leaf parsley leaves, finely chopped</span></div>
<div style="color: #454545; line-height: normal; min-height: 14px;">
<span style="font-family: inherit;"><br /></span></div>
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<i><span style="font-family: inherit;">For the sauce:</span></i></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">3 tablespoons butter</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 tablespoon flour</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">2 cups chicken stock</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 teaspoon Dijon mustard</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1 tablespoon honey</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 teaspoon sea salt</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 teaspoon freshly cracked black pepper </span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 teaspoon crushed red pepper flakes</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">1/2 teaspoon fennel seeds</span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">2 tablespoons fresh flat-leaf parsley leaves, finely chopped</span></div>
<div style="color: #454545; line-height: normal; min-height: 14px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Preheat the oven to 475 F and line a baking sheet with parchment paper. Rest the pork out on the counter as you chop and prepare the other ingredients.</span></div>
<div style="color: #454545; line-height: normal; min-height: 14px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #454545; line-height: normal;">
<span style="font-family: inherit;">Lay out the pork, pears, carrots, and parsnips on the prepared baking sheet.</span></div>
<div style="color: #454545; line-height: normal; min-height: 14px;">
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Whisk the run ingredients together in a small bowl, then rub over all the meat, pears, and vegetables, using your hands or a basting brush.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Ready to go</td></tr>
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<span style="font-family: inherit;">Roast the pan in the oven for 15 minutes. Flip the pork and pears and stir the veggies, then roast again a further 10 minutes. Everything should be fragrant and golden-brown, the pears mantled in a caramel coating. Tent loosely with foil and rest ten minutes.</span></div>
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<span style="font-family: inherit;">During the last ten minutes of roasting and the rest time, prepare the gravy. Melt the butter over medium heat-high in a small, heavy saucepan, then whisk in the flour. Cook, whisking constantly, until golden in color, about 2-3 minutes. </span></div>
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<span style="font-family: inherit;">Whisk in the stock and bring to a simmer, then stir in the mustard, honey, salt, pepper, chili flakes, and fennel seed. Simmer, whisking occasionally, until reduced by about half and visibly thickened, about 10 minutes. Whisk in the parsley and remove from the heat.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguz0FQ2FME8ozRvPFc6uUxxQGAqmII_GwKSR70T1PAXO33uauN85nt7TCOkjzBKhPeKiElC2ofLQJv2YJii3ksDG20isP8BK_rD_Ljrhd8k4MvVFfZGSL3-sz4z7Uh841KRV-9LXry3Vk/s1600/DSC_0032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguz0FQ2FME8ozRvPFc6uUxxQGAqmII_GwKSR70T1PAXO33uauN85nt7TCOkjzBKhPeKiElC2ofLQJv2YJii3ksDG20isP8BK_rD_Ljrhd8k4MvVFfZGSL3-sz4z7Uh841KRV-9LXry3Vk/s640/DSC_0032.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a little biased</td></tr>
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<span style="font-family: inherit;">Slice the meat at a bias for long, oblong pieces, and plate, drizzling with gravy.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Good gravy</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-84825712750428668132015-09-23T12:29:00.000-04:002016-04-22T18:23:32.933-04:00Apple-y Dapple-y (Baked apples with walnuts, honey, and spiced mascarpone)<div style="line-height: normal;">
<span style="font-family: inherit;"><i>Mono no aware</i> is the Japanese concept of "Awareness of Things." It refers to the poignancy of ephemeral beauty: the single night of the moon at its zenith, spring blossoms that scatter to the winds, autumn leaves changing colors, only to fade, and fall. I fancy I've always had a certain affinity for the melancholy of evanescence. This reached its peak in high school, when I'd craft intricate designs below the tideline, using stones, shells, and beach roses. I knew that, in a few hours, they'd be devoured by the waves, but the action of creating the art, and its destruction, and the pathos of those fleeting moments in between was part of the beauty. As I walk in the park every day, with that welcome new tang of autumn chill to the air, I feel just a little blue as I notice the season turn and sunlight slip away. This is why, in my opinion, the Autumnal Equinox was a festival for ancient Europeans. It doesn't just coincide with the harvest, it also helps to kick away that sense of autumnal doldrums. Like with honey-baked apples, roasted walnuts, and spiced mascarpone cheese.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcVEw5NCyKJ8BTlarquNklUwt-eLtfRXSNLfEiHDPoVAetG9XGSFzWN3iJMLi8SrI9ncWG7BFodSF_QZx6Iaeoc0f6XtNKCFxsRYfD1KSE8m_rTYG9y_oO8Z1UKYuyXHCBqctiFXcxFw/s1600/DSC_0076.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcVEw5NCyKJ8BTlarquNklUwt-eLtfRXSNLfEiHDPoVAetG9XGSFzWN3iJMLi8SrI9ncWG7BFodSF_QZx6Iaeoc0f6XtNKCFxsRYfD1KSE8m_rTYG9y_oO8Z1UKYuyXHCBqctiFXcxFw/s640/DSC_0076.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quick pick-me-up<br />
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<span style="font-family: inherit;">Celebrating in these modern times can be daunting, though, as various friends and coworkers adopt different diets. This one's gluten-free, that one's cutting all refined sugars... The quest for a "healthy" dessert can be tough. Even just fresh fruit, while low in calories, is still mostly sugar and thus might not be great for those watching their carbs. In my quest for sweetness, some concessions had to be made. Even I, for example, refuse to use artificial sweeteners. So for us to celebrate the Autumnal Equinox, I settled on baked apples. Even though studies have shown that gluten-free is of no particular benefit to those who don't have celiac disease, and that honey is of no notable nutritional benefit over table sugar, baked apples made with honey satisfy the requirements of being both gluten-free and free of refined sugars.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Healthy-ish</td></tr>
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<span style="font-family: inherit;">Now, honey may still essentially, calorically, be sugar (as my high school bio teacher said "it's like pure energy!"), but it absolutely, inarguably, has other characteristics to recommend it. The most important aspect of this is <i>terroir</i> (pronounced "tare-whar?"), a French loanword for the intrinsic flavor, color, texture, and aroma characteristics that certain foods acquire from their peculiar locality. <i>Terroir</i> is why certain meats, cheeses, yogurts, and so forth (and, yes: honey) have Protected Designation of Origin, because of particular geographic and/or cultural features of a region that pass on recognizable traits. These can still vary from season to season and year to year, somewhat like vintages of wine, and this makes the pursuit, acquisition, and delectation of both local and exotic imported honeys especially enjoyable.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Honey time!</td></tr>
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<span style="font-family: inherit;">While bees are generally considered domesticated, honey is ultimately the result of forage. Bees range far and wide in the pursuit of nectar and also acquire a variety of pollen and propolis (plant resins, waxes), which serve to give honey distinctive flavors, colors, scents, and consistencies. Bees can forage from agriculturally raised plants, of course, and this is how various delightful mono-floral varieties of honey are cultivated, fortified with the ephemeral essence of certain herbs and fruits, but that particular melange of wild forage will always bear out in the <i>terroir</i> of an artisanal beekeeper's wares.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdoVB-ayK6F0zPq6nFAnak23cVxYt_uIteWvUKx_CErg0n928YIJqS6IjhMsZsg7kiMsJWrpbflUUS4_D9h1ssTk31VcZ7fJ3RbG_ybHTSd38gz5j1e553lUYQ22oaalJhHC9B12o7edw/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdoVB-ayK6F0zPq6nFAnak23cVxYt_uIteWvUKx_CErg0n928YIJqS6IjhMsZsg7kiMsJWrpbflUUS4_D9h1ssTk31VcZ7fJ3RbG_ybHTSd38gz5j1e553lUYQ22oaalJhHC9B12o7edw/s640/DSC_0014.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gratuitous apple shot</td></tr>
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<span style="font-family: inherit;">That rustic forage spirit is carried out in an elemental pairing of honey with just apples and walnuts, topped off with a lazy swirl of barely-sweetened and discretely spiced mascarpone cream. These baked apples hit all the right spots that apple pie a la mode or warm apple crumble would, but with distinctly fewer carbs and fat. There's still butter, mascarpone, and honey, though, so it's not all bad. A perfect seasonal and reasonably healthy offering (though still not appropriate for vegans or those with nut allergies) this simple dessert allows you to enjoy the awareness of things, while easy prep and baking keep you blissfully unaware of others.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRv-spoOIGQ59551B9a2hA58oGS0Z2d5kjJw8SXpEQshlaic4PpbEhjjbvtrIJmb-LBelsqVyHz5WpHq1vlvlzF6DfJLEIkou2plyYMal8X7a2upZSVp_fZChnhC_xtgYOlNDIODTHrIY/s1600/DSC_0062.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRv-spoOIGQ59551B9a2hA58oGS0Z2d5kjJw8SXpEQshlaic4PpbEhjjbvtrIJmb-LBelsqVyHz5WpHq1vlvlzF6DfJLEIkou2plyYMal8X7a2upZSVp_fZChnhC_xtgYOlNDIODTHrIY/s640/DSC_0062.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pictured: bliss</td></tr>
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<b><span style="font-family: inherit;">Baked apples with walnuts, honey and spiced mascarpone</span></b></div>
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<span style="font-family: inherit;">The two parts of this recipe are also equally good separately. The baked apples are delicious and even healthier without the mascarpone accompaniment, and the mascarpone pairs wonderfully with things like pumpkin pancakes or warm cinnamon rolls. Serves 4-8.</span></div>
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<span style="font-family: inherit;">4 apples, ideally pink lady or honeycrisp (for a sweet-tart flavor)</span></div>
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<span style="font-family: inherit;">1 lemon, freshly juiced</span></div>
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<span style="font-family: inherit;">4 tablespoons (1/2 stick) butter, cubed</span></div>
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<span style="font-family: inherit;">1 cup raw walnuts, chopped</span></div>
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<span style="font-family: inherit;">4 tablespoons honey</span></div>
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<i><span style="font-family: inherit;">For the spiced mascarpone:</span></i></div>
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<span style="font-family: inherit;">4 ounces mascarpone cheese, room temperature</span></div>
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<span style="font-family: inherit;">1 tablespoon honey</span></div>
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<span style="font-family: inherit;">1/2 teaspoon ground cinnamon</span></div>
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<span style="font-family: inherit;">1/4 teaspoon nutmeg, freshly grated</span></div>
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<span style="font-family: inherit;">Preheat the oven to 400 F.</span></div>
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<span style="font-family: inherit;">Halve the apples and core them with a spoon, trimming any stem at the edges.</span></div>
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<span style="font-family: inherit;">Arrange apples, hollow side up, in a shallow baking dish, then splash with lemon juice and sprinkle with the butter and walnuts. Drizzle judiciously with honey.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Drizzled</td></tr>
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<span style="font-family: inherit;">Bake the apples 35-40 minutes, until moist, gilded, and just beginning to slump.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Slumping slightly</td></tr>
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<span style="font-family: inherit;">While the apples are baking, whisk together the mascarpone, honey, cinnamon, and nutmeg.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Spicing things up</td></tr>
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<span style="font-family: inherit;">Serve apples hot from the oven, topped with spoonfuls of drippings from the pan and generous dollops of mascarpone.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSjk3vSFYMIYvgpD2D4ly4YyE5KXaqHYPYapiVNaDg1LHtB1xZphc7S9o-xmBxX426U2oJl5ZAb0uIthvGgGPA-jFkRjvxPo57FzTf6NAgeJaESFCYKHqw120EpXzfr961QZjQRnVh3U/s1600/DSC_0079.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSjk3vSFYMIYvgpD2D4ly4YyE5KXaqHYPYapiVNaDg1LHtB1xZphc7S9o-xmBxX426U2oJl5ZAb0uIthvGgGPA-jFkRjvxPo57FzTf6NAgeJaESFCYKHqw120EpXzfr961QZjQRnVh3U/s640/DSC_0079.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-73821494406582244892015-08-26T12:14:00.000-04:002016-04-22T18:22:16.329-04:00On the Go (Blackberry Hazelnut Spinach Salad, Prosciutto Crisps)<div style="line-height: normal;">
<span style="font-family: inherit;">As I write this article, Aaron is packing moving boxes around me; the Gourmet Gents are moving to Cambridge, Massachusetts! I'm excited to move to the city, but I'll miss some things about our old home, especially its square-foot gardens of salsa and salad vegetables and kitchen garden brimming with herbs and berries of all kinds. We love using fresh, local ingredients and the late summer offerings are especially rich, as most fruits, vegetables, and nuts are just coming in season. A blackberry, hazelnut, and spinach salad let me make use of one last harvest from the garden beds and smooth chèvre cheese, salty-sweet prosciutto crisps, and balsamic vinaigrette fortified with blackberry preserves and hazelnut oil help you schmaltz things up.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Schmaltzy<br />
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<span style="font-family: inherit;">With half our kitchen already packed up alongside twelve cubic feet of books (three of those cookbooks), two wardrobes, and a king's ransom of LEGO bricks, I needed something fast, fresh, and easy. A salad is the perfect light meal to showcase summer produce, and toasting hazelnuts and prosciutto allows you to run the oven for a merciful ten minutes, at most. Blackberries are in-season from late July through late September, whenever possible, try to find wild or local berries, the major agribusiness specimens are bred more for size, abundance, and aesthetics than they are for flavor. Always aim to pick the darkest berries you can find, unlike some other fruits, blackberries on ripen on the plant and will not develop once plucked.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Arrested development</td></tr>
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<span style="font-family: inherit;">Hazelnut season is, commercially, October, as virtually all of the hazelnuts in the United States come from Oregon, where roughly 650 families of farmers grow the trees across 29,000 acres, but those who forage in the woods can harvest wild filberts in the late summer, from August on. The name "filberts" derives from their ripening around St. Philibert's Day: August 22. Hazelnuts are a good source of protein and fiber (though, like all nuts, they are quite high in fat), very high in Vitamin E, and also provide significant amounts of Vitamins C, K, B6, Thiamin, and Folate.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Filbert-full</td></tr>
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<span style="font-family: inherit;">Prosciutto is a fancy Italian cured ham, with Prosciutto di Parma being a specially Protected Denomination of Origin. It has a rich, sweet, and salty flavor, without the smokiness of bacon. When sliced thinly, it has a crumbly texture somewhat reminiscent of aged cheddar. Spread on a baking sheet and toasted in the oven, prosciutto becomes ultra crispy and even more intensely flavored. It makes a great pairing with nuts due to the importance of nuts in the pig's diet. Pork is often "finished:" fed a diet high in nuts for the last 60-90 days before slaughter to enrich its flavor, providing a nutty nuance that begs to be exploited. Mixed with sweet-tart blackberries and soft, mild chèvre, this salad is an easy summer treat to showcase the best of local fare.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Treat yo'self</td></tr>
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<b><span style="font-family: inherit;">Blackberry, hazelnut, spinach salad + chèvre, prosciutto crisps</span></b></div>
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<span style="font-family: inherit;">To make a vegan version, substitute a soft nut "cheese" or spoonfuls of silken tofu for the chèvre and extra-thin slices of tempeh, toasted with agave syrup and tamari, for the prosciutto. Serves 2.</span></div>
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<span style="font-family: inherit;">1/8 pound prosciutto, thinly sliced</span></div>
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<span style="font-family: inherit;">1/2 cup roasted hazelnuts, shelled and chopped</span></div>
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<span style="font-family: inherit;">4 handfuls baby spinach</span></div>
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<span style="font-family: inherit;">1 cup blackberries</span></div>
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<span style="font-family: inherit;">2 ounces chèvre, crumbled </span></div>
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<i><span style="font-family: inherit;">For blackberry hazelnut vinaigrette:</span></i></div>
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<span style="font-family: inherit;">2 teaspoons seedless blackberry preserves</span></div>
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<span style="font-family: inherit;">1/2 teaspoon black pepper, freshly cracked</span></div>
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<span style="font-family: inherit;">1/2 teaspoon fresh rosemary leaves, minced</span></div>
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<span style="font-family: inherit;">2 tablespoons hazelnut oil</span></div>
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<span style="font-family: inherit;">2 tablespoons balsamic vinegar </span></div>
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<span style="font-family: inherit;">Preheat an oven to 350 F and line two baking sheets with parchment paper.</span></div>
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<span style="font-family: inherit;">Arrange slices of prosciutto on one sheet and toss the hazelnuts on the other. Pop into the oven and bake, 5-7 minutes, until the prosciutto is crisped and the hazelnuts are golden and highly fragrant. Allow to cool.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Crispetty</td></tr>
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<span style="font-family: inherit;">Pile spinach on plates, topping with berries and chèvre.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Prepped to pile on</td></tr>
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<span style="font-family: inherit;">To prepare the dressing, whisk the pepper and rosemary into the blackberry preserves in a small bowl. Slowly stream in the hazelnut oil and balsamic vinegar while whisking constantly, until completely emulsified.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Saucy</td></tr>
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<span style="font-family: inherit;">Drizzle salads with vinaigrette and enjoy!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Cheers!</td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-4824040379570612452015-07-29T17:40:00.000-04:002016-04-22T11:57:14.530-04:00Pastiche of Exoticized "Other" (Moroccan lamb burgers)<div style="color: #222222;">
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<span style="font-family: "georgia" , "times new roman" , serif;">The hamburger, despite owing its name to the city of Hamburg, Germany, is considered a quintessentially American food. So as the mercury spikes and grills flare across the land, I wanted in on the action. A food with such cultural iconography (and such simple ingredients) naturally lends itself to extemporization and I opted to enhance my Americana with a trip to the spice market: Moroccan lamb burgers with gingered carrots, lemon-mint goat cheese, and microgreens. The carrot component is an easy make-ahead, but the rest is ready in minutes, leaving you more time to chill in the shade with a tall glass of iced peppermint tea.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Prepare to chill</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">My earliest fascination with Morocco was aesthetic: swooning over patterned textiles and carved embellishments of architecture as rendered by my <i>Childcraft</i> encyclopedias and issues of <i>National Geographic</i>. Then there were the spices themselves: always a favorite of mine, even if my youthful self sometimes took them to extremes, proudly presenting pasta dressed with whole cloves or sauces made with half a bottle of garlic powder (neither of these is recommended). This fixation on the culture as little more than the land of silks and spices was childish in its orientalism: reducing an entire country to a pastiche of exoticized "other," but Morocco will always be stereotypically equated with spices in our cultural parlance. Moroccan cuisine was deeply influenced by the spice trade, with northern Africa being a natural stop on Mediterranean voyages between East and West. A cosmopolitan and culinary hub, Morocco collected influences from all its neighbors. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">East meets West</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Traditional Moroccan spices include ginger, garlic, cardamom, cumin, coriander, cinnamon, nutmeg, mace, allspice, cloves, saffron, peppermint, chilies, paprika, turmeric, and pepper, among others. <i>Ras al hanout</i> (Arabic for "head of the shop," meaning the best a vendor has to offer) is the sovereign Moroccan spice blend and often includes all these. In Morocco, spices can be found arrayed in aromatic, prismatic pyramids at the many stalls crowding open-air markets known as <i>souks</i>. If, like me, you can't up and visit a Moroccan <i>souk</i>, however, store-bought is fine. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZcOYtGeMykzU8DzRYjw33VaWHP89FnqCQMM99mSnC9HJwW9BZ5gKICZmbXhAc6bmvdqEkAnBewvPlrMczv-9aZp4839tPLMDsa6lrYt0hW6jTV-BF1q6px06KDbLG3zppIhvVeUUstw/s1600/DSC_0009.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZcOYtGeMykzU8DzRYjw33VaWHP89FnqCQMM99mSnC9HJwW9BZ5gKICZmbXhAc6bmvdqEkAnBewvPlrMczv-9aZp4839tPLMDsa6lrYt0hW6jTV-BF1q6px06KDbLG3zppIhvVeUUstw/s640/DSC_0009.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">The spice has just begun to flow</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">While the melange of spices in these burgers isn't overwhelming, it is intense. Every layer is packed with flavor and the aromas will linger in your kitchen for hours. Sweet and earthy carrots sing with sharp ginger, amped by yet more ginger in the burgers themselves. The warmth of cinnamon and nutmeg add balance to the faintly gamey sweetness of grass-fed lamb, brightened with lemon and cool peppermint. Temper these bold flavors with a little simplicity: find soft, whole wheat rolls for a perfect base and use fresh microgreens like baby spinach and clover sprouts for tender vegetal accompaniment. Once you've tried these, you'll be ready to book plane tickets to Morocco in no time.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKL_CaEWF-eAqZg5UV_DWMdx2bH40mIvn1Re3bTSvGMQ4mBLfiUAl2UGgSf8dhYZRrFdYsyTQVAkj_Cz1GsN8N4_CDuBMKosuYy9Xekqcnyuwo2NaEjdIalrFLcHa6svujI42x9-sL2qM/s1600/DSC_0058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKL_CaEWF-eAqZg5UV_DWMdx2bH40mIvn1Re3bTSvGMQ4mBLfiUAl2UGgSf8dhYZRrFdYsyTQVAkj_Cz1GsN8N4_CDuBMKosuYy9Xekqcnyuwo2NaEjdIalrFLcHa6svujI42x9-sL2qM/s640/DSC_0058.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Two, please</span></td></tr>
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<div>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Moroccan lamb burgers, gingered carrots, lemon mint goat cheese, microgreens</span></b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">For an entree as full-flavored as this, pair with something simple. I recommend a salad of cucumber, cherry tomatoes, and red onion, dressed with extra virgin olive oil and oregano. Serves 4.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">For gingered carrots:</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 large carrots, peeled and chopped to math stick</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons ginger root, finely minced</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 tablespoons champagne vinegar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon sea salt, finely ground</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon black pepper, freshly cracked</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon nutmeg, freshly grated</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">For lamb patties:</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 pound grass-fed lamb meat, finely ground</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 small sweet onion, minced</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons shallots, minced</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons ginger root, finely minced</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon cumin, ground</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon cinnamon, ground</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon sea salt, finely ground</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon black pepper, freshly cracked</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon nutmeg, freshly grated</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon red chili flakes</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">For lemon-mint goat cheese:</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 ounces goat cheese, at room temperature</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 lemon, juiced</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons fresh peppermint leaves, minced</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 handfuls microgreens (baby lettuces and/or sprouts)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 whole wheat burger buns, lightly toasted</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">To prepare the carrots, combine all ingredients in a large glass bowl, stirring to combine. Press another bowl on top, squishing the ingredients down, and weight with the largest can your pantry can provide. Chill for several hours or overnight.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjKmFgvSvHFYPViBgeyO8vlTkm9C1dlzyHsgLbzagRIXzG_5asmaywnB7NI3kc-rdeqFkCs-fY88HOjZ9Ryoe81DFcWYslGSwl43UzXcXrzI1LLZ8FHetMR1tVjJZW50uYQs6fj2B9Po/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjKmFgvSvHFYPViBgeyO8vlTkm9C1dlzyHsgLbzagRIXzG_5asmaywnB7NI3kc-rdeqFkCs-fY88HOjZ9Ryoe81DFcWYslGSwl43UzXcXrzI1LLZ8FHetMR1tVjJZW50uYQs6fj2B9Po/s640/DSC_0017.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Mixed</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">To prepare the lamb burgers, mix all ingredients in a glass bowl until evenly combined. Use your hands to break up the meat into four roughly even globs, then shape these into patties. Allow to rest at room temperature for about 15 minutes, to take he chill off the meat.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fire up your grill or warm a cast iron skillet to medium-high heat and sear burgers for four minutes on a side each, or until they reach an internal temperature of 160 F. Remove to a foil-tented plate and rest for five minuteSS while you prepare the goat cheese spread.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">To make the goat cheese, whisk all ingredients together in a small bowl.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OruWotkWdUvWtjBbrFyJxrbBTYZKhcQ8ayMjyCGhZj_gjxSZUmezzOrAQMcx56EwkHQyre_aleQbdw1lTPmgYVzy62-wFyzQydbd7u2KQjC5ff-a2URd970GSZD5uFa1fbbYP7YYkxc/s1600/DSC_0018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OruWotkWdUvWtjBbrFyJxrbBTYZKhcQ8ayMjyCGhZj_gjxSZUmezzOrAQMcx56EwkHQyre_aleQbdw1lTPmgYVzy62-wFyzQydbd7u2KQjC5ff-a2URd970GSZD5uFa1fbbYP7YYkxc/s640/DSC_0018.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Minty fresh</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Assemble the burgers to taste and enjoy!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniof4tLbqqVEQN331DfmPe9ZtSNDui4ChnnDXhnUTTYg_GWBYjmOyc5X7umIoMIhmlu7L4bvNgHdOdnRZkgE_I5ZAGmEbbAnXZjnckh5yh6ggHFPCM1vgHDTsv-ISNM18OqDMOUCwi8Y/s1600/DSC_0053.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniof4tLbqqVEQN331DfmPe9ZtSNDui4ChnnDXhnUTTYg_GWBYjmOyc5X7umIoMIhmlu7L4bvNgHdOdnRZkgE_I5ZAGmEbbAnXZjnckh5yh6ggHFPCM1vgHDTsv-ISNM18OqDMOUCwi8Y/s640/DSC_0053.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Cheers!</span></td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-90973255054193349482015-06-24T17:25:00.000-04:002016-04-22T11:57:02.271-04:00Waffles 4 lyfe! (Liège-style Belgian waffles)<div style="color: #222222;">
<span style="font-family: "georgia" , "times new roman" , serif;">Over time, the entirety of my immediate family has trickled down to live in Chesapeake, Virginia. While I love the area, the job market has invariably left me further north. As the odd man out, it can sometimes be difficult to make family get-togethers. This was the case this most recent Mother's Day. I was sad to miss spending time with my family, but doubly so when I learned my equally epicurean sister had served <i>gaufres de <span class="il">Liège</span>, </i>Belgian waffles with pearl sugar, as a holiday brunch.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBI4nbUyE0ddKn3QvqBSAwwAEBeVLBGF_mlZfGv6eK4_hES6xUVqQ9lqACa6HuHjRbE2eq3krBAYQaJhsEpUdVtFiJxDlKNAuy8IbRwW8Hg85C81HB6HD75dP17a5XhIpDg3ELkptjmU/s1600/DSC_0058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBI4nbUyE0ddKn3QvqBSAwwAEBeVLBGF_mlZfGv6eK4_hES6xUVqQ9lqACa6HuHjRbE2eq3krBAYQaJhsEpUdVtFiJxDlKNAuy8IbRwW8Hg85C81HB6HD75dP17a5XhIpDg3ELkptjmU/s640/DSC_0058.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Thus, with a waffle, I die</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">A specialty of Belgian street vendors and <a href="http://zinnekenswaffles.com/" target="_blank">our neighbors across the street</a>, <i>gaufres de <span class="il">Liège</span></i> (for a rough pronunciation, say "go-fra da lee-ejj") are particularly delectable due to their yeast-risen dough and the crunchy, lightly caramelized pockets of pearl sugar laced throughout. Pearl sugar, while it sounds fancy and highly priced, is simply table sugar in larger conglomerations of crystals. You can buy it ready-made off the internet (as I did) or an enterprising home economist can concoct their own by combining equal parts sugar and water and boiling until all the liquid has just evaporated, then shattering the remaining crystalline structures apart with a kitchen mallet.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaXFZKRQ-JG8YtJsP_0nsFzEBVYVWSmZWJnco2cy4wJY8e4qgaK6cYpZATc1aSzWyh3uA6-BMQYsIVF55zTIzbffg397qq2zb6Ge2GsOpbt2dPNbOkaIOZ3l9XfoindvOY3JZOOFXQoc/s1600/DSC_0044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaXFZKRQ-JG8YtJsP_0nsFzEBVYVWSmZWJnco2cy4wJY8e4qgaK6cYpZATc1aSzWyh3uA6-BMQYsIVF55zTIzbffg397qq2zb6Ge2GsOpbt2dPNbOkaIOZ3l9XfoindvOY3JZOOFXQoc/s640/DSC_0044.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">The white inclusions are deposits of sweet, sweet pearl sugar</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">What we call a Belgian waffle in America is simply one variety in a country that has elevated waffle making into an art form. The American "Belgian" waffle is differentiated from standard varieties by its greater thickness and deeper pockets, first popularized in the US as "Bel-Gem waffles" at the 1964 World's Fair. A simplified version of what are known in Belgium as <i>gaufres de Bruxelles </i>(Brussels waffles), these are lighter and less sweet than the buttery, sugar-filled <i>gaufres de <span class="il">Liège</span> </i>and, at least in Belgium, often defined by their clean edges and larger pockets. The thinner batter of Brussels waffles spreads and cooks more evenly, giving tight, clean edges, whereas thick, sticky <span class="il">Liège</span> batter forms rough and lumpy sides. American waffles are also more likely to use baking powder for leavening, which gives less of an oomph, whereas in Belgium waffles are leavened with whipped egg whites, yeast, or both.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGshbX5nwLzdYrJmooBXAx6YcacnbprEszmdcLDUkGOlQpaielSdBEPe-2vwoslvK3sTSvnQ9sFtfIazejOJaOstRCI76_OjACiRoZLoL6S_TNbtd6oLMpD0_ZDlLmAGH6WjLYZy4b-A/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGshbX5nwLzdYrJmooBXAx6YcacnbprEszmdcLDUkGOlQpaielSdBEPe-2vwoslvK3sTSvnQ9sFtfIazejOJaOstRCI76_OjACiRoZLoL6S_TNbtd6oLMpD0_ZDlLmAGH6WjLYZy4b-A/s640/DSC_0014.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Nutmeg makes almost everything better</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Thick and pleasantly dense, with very crispy edges and crunchy treasure troves of pearl sugar, these waffles are a textural delight. Traditionally, they're served only with a light dusting of powdered sugar, but Americans, and those catering to American tourists, will go whole hog: topping them with fruit, chocolate syrup, and whipped cream. As you can see from the photos, I couldn't resist gilding the lily, myself. <i>Gaufres de <span class="il">Liège</span> </i>typically come in plain, vanilla, or cinnamon varieties. Continuing the theme of excess, mine have cinnamon, vanilla, and nutmeg to boot! Sweet and spicy (the spicier Mexican vanilla, if you can get it, helps with this), these are the ideal anytime breakfast or dessert.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6AYe2uO3c1yZRlX_nKiYtmDN2KipTL_fBI2n_9MFM55SumLtwOP4RM3xRzmnkLbxmdKu_Y4O5b9N-XC_pnlC2UKI3fHXZfDtnPc-PARa6kdqeeHtHWf2qLbQ5UalgkqBx7UfKi8RG6U/s1600/DSC_0067.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6AYe2uO3c1yZRlX_nKiYtmDN2KipTL_fBI2n_9MFM55SumLtwOP4RM3xRzmnkLbxmdKu_Y4O5b9N-XC_pnlC2UKI3fHXZfDtnPc-PARa6kdqeeHtHWf2qLbQ5UalgkqBx7UfKi8RG6U/s640/DSC_0067.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Nom nom nom nom nom...</span></td></tr>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>Gaufres de <span class="il">Liège</span> </i>(<span class="il">Liège</span>-style Belgian waffles)</span></b></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">These waffles freeze and reheat like magic, just cover tightly in several layers of plastic wrap and freeze indefinitely. Serves 5-6.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup whole milk or half and half</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon honey</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 packet instant active dry yeast</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 1/2 cups cake flour</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup whole wheat flour</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Mexican vanilla extract</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon ground cinnamon </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon nutmeg, freshly grated</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon sea salt, finely ground</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 eggs, lightly beaten</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup (2 sticks) butter, softened</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup Belgian pearl sugar</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Set a small, heavy saucepan to warm over medium-low heat and add the milk and honey. Stir occasionally until steaming hot, but not boiling (100-110 F). Pour into a small glass bowl, sprinkle the yeast on top and cover with a plate or towel. Allow to rest for at least 5 minutes. The yeast should puff and froth to at least double its size.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: arial, sans-serif; font-size: 13px; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLCUdnLb6A1Qkj6TBGMTabNn7O2B-gGRdih8tsQZ2TNmZqJ-viOlxKXK__RrFnhsBjCFHkkFfH5Bbw8J_XXEC1YmvN9pTyK6BX9P-M4hIs2FjS7Akz3l0N9_c1cS0moU9ceYRFrAW-tY/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLCUdnLb6A1Qkj6TBGMTabNn7O2B-gGRdih8tsQZ2TNmZqJ-viOlxKXK__RrFnhsBjCFHkkFfH5Bbw8J_XXEC1YmvN9pTyK6BX9P-M4hIs2FjS7Akz3l0N9_c1cS0moU9ceYRFrAW-tY/s640/DSC_0008.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJ8WktM9MzgTjOevQ-veogyiAB6sBn7cQ2uK9PBz3WJo2hdHrZNecMNGt9aqeOYC4urkPhYDoiLYyaPeAaH2j14dxzVxJToA9OHqSverN_Wz7R9AChWcobXYYWhPUaViUrz38KKKE-m-K/s170/santorumpic.jpg" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif;">A frothy mixture</span></a></td></tr>
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<div>
<span style="font-family: "georgia" , "times new roman" , serif;">In a large glass bowl or stand mixer fitted with the paddle attachment, mix together the flour, vanilla, cinnamon, nutmeg, and salt at low speed. Add the milk and yeast mixture, as well as the eggs, and lightly beat until just combined. The dough will be very dense and slightly sticky.</span></div>
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwC9-NqNL1cCDGd7XrIF8s3qitfa-dvP9u55UwA01wNW4rP00_XTVud5EcAhKLjXsCgP9rgkw3TmiWvInUOfTGi2lcEp6r7pC8uaA4-k9XaYX9x67ZtzPeh5LhFQtKSFez66Y_auuqfCU/s1600/DSC_0018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwC9-NqNL1cCDGd7XrIF8s3qitfa-dvP9u55UwA01wNW4rP00_XTVud5EcAhKLjXsCgP9rgkw3TmiWvInUOfTGi2lcEp6r7pC8uaA4-k9XaYX9x67ZtzPeh5LhFQtKSFez66Y_auuqfCU/s640/DSC_0018.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Like delicious concrete</span></td></tr>
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<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Cover the bowl with plastic wrap and allow to rest in a warm place (I heat the oven to 100 F, then shut it off) for 30 minutes. It should rise and at least double in size.</span></div>
</div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Return to the mixer and beat in the butter, tossing in a lump at a time. The batter will become glossier and fluffier. Fold in the pearl sugar until just mixed, then use your hands to roughly form 5-6 globes of dough.</span></div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBt9bseQvjMVUVIWvUZGt-LtNZe_dc9Fjqs2RremRbySm-l5bpaAb4I7xW7wVW40Ju1VCN6OEmeW8l9qQaKwKzaVwNU7uan98Wh0RaOZe-tEEcZuS_TN1YdJuf4W6ROgyT2MF_Ub7TgP0/s1600/DSC_0037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBt9bseQvjMVUVIWvUZGt-LtNZe_dc9Fjqs2RremRbySm-l5bpaAb4I7xW7wVW40Ju1VCN6OEmeW8l9qQaKwKzaVwNU7uan98Wh0RaOZe-tEEcZuS_TN1YdJuf4W6ROgyT2MF_Ub7TgP0/s640/DSC_0037.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Globulousity</span></td></tr>
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<div style="color: #222222;">
<span style="font-family: "georgia" , "times new roman" , serif;">Cook on a hot, greased waffle iron until golden brown and crispy, about five minutes each. You can store finished waffles in a low oven to keep them warm while you finish the rest.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Serve immediately, with a light dusting of powdered sugar or the decadent toppings of your choice.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnxiHW0Nzt3r3TMIQBrpGhW28QbSbH7O6Ho6IexfaYc7qftbYExH0bQf-ACpuiPfKUU1Qk0SBcQkXD4we2LVHuREmysNryLkSY6E9Uu9J8ngZPm8j29X2CFUWQBXZZo6UzfnjFbDSzkw/s1600/DSC_0056.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnxiHW0Nzt3r3TMIQBrpGhW28QbSbH7O6Ho6IexfaYc7qftbYExH0bQf-ACpuiPfKUU1Qk0SBcQkXD4we2LVHuREmysNryLkSY6E9Uu9J8ngZPm8j29X2CFUWQBXZZo6UzfnjFbDSzkw/s640/DSC_0056.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Cheers!</span></td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-13503917281644690162015-05-27T17:10:00.000-04:002016-04-22T11:56:44.082-04:00Bread, cheese, butter (Grilled cheese with prosciutto, pear, and fontina)<blockquote style="color: #222222;" type="cite">
<div style="color: rgba(0, 0, 0, 0.701961);">
<span style="font-family: "georgia" , "times new roman" , serif;">Though Aaron and I work the same hours and share the same nightmarish 2-hour commute, I am (unfairly) quite partial to reserving the kitchen as my exclusive domain. As such, I usually end up preparing dinner, so it's a bit of an extra special treat when Aaron volunteers to cook (or when I blithely volunteer him, anyway). He has no shortage of his own specialties and culinary history, but there's a dark side: Aaron spent several years of his formative existence declining to eat anything but Kraft macaroni and cheese and grilled cheese sandwiches. Now fully reformed and rehabilitated, he still carries a torch for the tried and true pairing of cheese and carbs, it's just that he's a little more enterprising when it comes to casting the supporting players. This grilled cheese sandwich starts with the holy trinity of bread, cheese, and butter, but also includes crisp, subtly sweet <span class="il">pear</span> slices, salty prosciutto, and peppery arugula.</span></div>
</blockquote>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYfbaby50jBKm6AFxJIs6z_nOHyCaLhmzDW5MjYIWtTPx9QFlcjnoPa5DC-nV1tVzxYWCAE_06_zQvDPknOMBdxUjIrjFh24VSuLZRO1GSZFzzXo9CFgjts27FZ1JyjLS0kYqjFvMIk0/s1600/DSC_0057.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYfbaby50jBKm6AFxJIs6z_nOHyCaLhmzDW5MjYIWtTPx9QFlcjnoPa5DC-nV1tVzxYWCAE_06_zQvDPknOMBdxUjIrjFh24VSuLZRO1GSZFzzXo9CFgjts27FZ1JyjLS0kYqjFvMIk0/s640/DSC_0057.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Extra crispy </span></td></tr>
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<blockquote style="color: #222222;" type="cite">
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<a name='more'></a><div style="font-family: arial, sans-serif;">
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<span style="font-family: "georgia" , "times new roman" , serif;">Adding some flash and bang to tried and true classics is an easy way to sample new ingredients, offer guests comfort food that still carries a unique twist, or act as a reproachment for encouraging more finicky eaters to expand their horizons. With such a simple base template, the possibilities for experimentation are endless. The inspiration from this sandwich actually comes from TV show <i>Modern Family</i> where, in a brief aside, perennial ham Cam requests a "PB&J," only to then assert his florid foodie cred by explaining he means <span class="il">Pear</span>, Brie, and <i>Jamón</i>, not peanut butter and jelly. We were immediately intrigued. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">As our resident sandwich expert, however, Aaron took the lead. Brie is one of our favorite cheeses, with a mild flavor and great melting texture, but it's also so creamy it can be overwhelming. Fontina is a little sharper and more stable, melting into a more solid, cheesy layer than deliciously amorphous goo. <i>Jamón ibérico</i> is a salty cured pork product sourced from the Iberian peninsula: Spain and Portugal. It's also a little harder to find at your everyday market, so Aaron opted for its close Italian cousin: prosciutto. Paired the fontina, this makes for a pleasing Italian theme. The addition of arugula was at my insistence, its small, delicate leaves have a pronounced (yet not belligerent) peppery tang that makes them perfect for adding dimension to rich dishes and spring is the perfect season for fresh and tender greens. Try arugula on a grilled cheese or breakfast sandwich and you'll never look back.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnuwA1xVOcmJI3ZePuhTgTYPTDRm2pUdoiGwMzxnHIFgLq_OQoD_CZLdfzL3XZu_Djn9R-IDRYPrrjIOVw6UMbHd4ZsuvbNZr3DCXPqjVoY7te_0TaVfZCfR8s5QGgU82fBhk88sqUeY/s1600/DSC_0049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnuwA1xVOcmJI3ZePuhTgTYPTDRm2pUdoiGwMzxnHIFgLq_OQoD_CZLdfzL3XZu_Djn9R-IDRYPrrjIOVw6UMbHd4ZsuvbNZr3DCXPqjVoY7te_0TaVfZCfR8s5QGgU82fBhk88sqUeY/s640/DSC_0049.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Avengers: assemble!</span></td></tr>
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<blockquote style="color: #222222;" type="cite">
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<div>
<span style="font-family: "georgia" , "times new roman" , serif;">With your ingredients assembled, preparation is child's play. The aroma of melting butter is like magic on its own, but add fresh bread, creamy cheese, and the porcine aroma of warming prosciutto and you'll be in heaven. The secret for a perfect, crusty-toasted sandwich is all in the heat applied. A heavy, well-seasoned cast iron skillet distributes heat more evenly and retains it longer, guaranteeing a mantle of golden-brown armor. A judicious, evenly slathered amount of fat (butter is best, but you can use mayonnaise in a pinch) also helps to better transfer heat from bread to pan and encourage Maillard browning reactions. I like to keep our cast iron pans s</span><span style="font-family: "georgia" , "times new roman" , serif;">easoned with bacon grease for an extra hint of pork fat goodness. These sandwiches can be great on their own, or try them with a simple arugula salad with lemon vinaigrette or some piquant ginger carrot soup. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZzReM6znQLOpnHSgRazi8lOSQ0qrpPkdo7VtBw0u1qZRRJInBu7VRIukw0wXrv07GBchFpKfebN-c22g4GwVcz8IC8RgNFr7v0qr2v1hVeLQJQ9V_ZSA8tGHt6nSykbkCnjEbqprv9k/s1600/DSC_0074.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZzReM6znQLOpnHSgRazi8lOSQ0qrpPkdo7VtBw0u1qZRRJInBu7VRIukw0wXrv07GBchFpKfebN-c22g4GwVcz8IC8RgNFr7v0qr2v1hVeLQJQ9V_ZSA8tGHt6nSykbkCnjEbqprv9k/s640/DSC_0074.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">I swear this image is at natural image proportions, but something <a href="https://upload.wikimedia.org/wikipedia/en/d/dd/The_Persistence_of_Memory.jpg" target="_blank">Dali</a> is going on...</span></td></tr>
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<blockquote style="color: #222222;" type="cite">
<div style="color: rgba(0, 0, 0, 0.701961);">
<b><span style="font-family: "georgia" , "times new roman" , serif;">Grilled cheese with prosciutto, <span class="il">pear</span>, and fontina</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black;"><b><br /></b></span>
Have your deli freshly slice the prosciutto, rather than buying the pre-sliced packets. As is true of virtually all food, being pre-cut or ground exposes more surface area to the ravages of light and oxidization, which immediately begin to degrade flavor and texture. Fresh from the deli prosciutto is cheaper, tastier, and less slimy.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1 baguette, sliced diagonally for long, thin slices</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Dijon mustard</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 slices prosciutto</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 slices fontina cheese</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup arugula</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 <span class="il">pear</span>, thinly sliced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Freshly cracked black pepper, to taste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Warm a cast iron skillet to medium heat. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="color: rgba(0, 0, 0, 0.701961);">
<span style="font-family: "georgia" , "times new roman" , serif;">Using a bread knife, slice the baguette at a hard angle, to create oblong slices, 8 in total.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDoCEvjKFxRzASVaa8O_tEtnDKKURwGUFhNcD2UHPxBtWgO_yZYS-SmH_XY_aYRmFtRJ-yZ7DBAb8LSvhBvzbiy1yAH8sILbPUrHNyTa_hY1m4fW0H2drnoCZ_3Mj0iVgrQjaBacOqwQ/s1600/DSC_0002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDoCEvjKFxRzASVaa8O_tEtnDKKURwGUFhNcD2UHPxBtWgO_yZYS-SmH_XY_aYRmFtRJ-yZ7DBAb8LSvhBvzbiy1yAH8sILbPUrHNyTa_hY1m4fW0H2drnoCZ_3Mj0iVgrQjaBacOqwQ/s640/DSC_0002.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Nice and easy</span></td></tr>
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<blockquote style="color: #222222;" type="cite">
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<span style="font-family: "georgia" , "times new roman" , serif;">Next, slice the <span class="il">pear</span> by first cutting it in half, removing the core, and then cutting it into thin sheets.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtUXhV4zwriJEniPvZlfrpjgO-KL04_iLNmU9rrVhGat187KpE9Wro1EWFWxzJANnMnAckjoXkQT8iGNLQhikZDGRI_OU2jYLom9lz5kIRy6UiI3bXaoBvR7KZGrugDWxTUsSB5JRS9A/s1600/DSC_0019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtUXhV4zwriJEniPvZlfrpjgO-KL04_iLNmU9rrVhGat187KpE9Wro1EWFWxzJANnMnAckjoXkQT8iGNLQhikZDGRI_OU2jYLom9lz5kIRy6UiI3bXaoBvR7KZGrugDWxTUsSB5JRS9A/s640/DSC_0019.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Just so </span></td></tr>
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<blockquote style="color: #222222;" type="cite">
<div style="color: rgba(0, 0, 0, 0.701961);">
<span style="font-family: "georgia" , "times new roman" , serif;">Fontina typically comes in a block, so cut to create slices. Lay out 4 slices of the bread, and apply a layer of Dijon mustard. </span></div>
</blockquote>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20ieTArx_fwce15tMA6ciP7Elpsuq8zc01pM8BCMJjZjUZ5MS-SvVejUQ2pn-SOlcrigUqPMKACKzoY8HIfDkXu-yX4aSpmlADeSBCaNip5ArfQ7B8Dy5_oXbdqWE0BN4VitUQXqWBGo/s1600/DSC_0033.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20ieTArx_fwce15tMA6ciP7Elpsuq8zc01pM8BCMJjZjUZ5MS-SvVejUQ2pn-SOlcrigUqPMKACKzoY8HIfDkXu-yX4aSpmlADeSBCaNip5ArfQ7B8Dy5_oXbdqWE0BN4VitUQXqWBGo/s640/DSC_0033.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Just the right amount of fiery</span></td></tr>
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<div style="color: rgba(0, 0, 0, 0.701961);">
<span style="font-family: "georgia" , "times new roman" , serif;">Now, layer on the ingredients: cheese slice, prosciutto, cheese slice, <span class="il">pear</span>, arugula. If you are so inclined, apply mustard on the other side of the bread before placing on the top of the sandwich. Apply a few small swipes of butter across the top of the sandwich</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFVy4bWdN3BBgRDCRxteh3R9p_fsWedUJehyphenhyphenKakJhogvZmANKVcblJ5sdCTaB82OMvo6EExoAr-7SNgKpNq9Y5XQ8oy6z6aij-xoYdRM9BAzFfeY72xiujFP8yYN3rBdlbFJma4N_Kg4/s1600/DSC_0036.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFVy4bWdN3BBgRDCRxteh3R9p_fsWedUJehyphenhyphenKakJhogvZmANKVcblJ5sdCTaB82OMvo6EExoAr-7SNgKpNq9Y5XQ8oy6z6aij-xoYdRM9BAzFfeY72xiujFP8yYN3rBdlbFJma4N_Kg4/s640/DSC_0036.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Assembly line</span></td></tr>
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<blockquote style="color: #222222;" type="cite">
<div style="color: rgba(0, 0, 0, 0.701961);">
<span style="font-family: "georgia" , "times new roman" , serif;">Place the buttered side down into the hot pan, and apply a few small pats of butter to the other side. Allow to cook for 3-4 minutes, until golden brown. Flip the sandwich and cook on the other side, another 3-4 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Remove to a plate and allow to cool for 2-3 minutes before serving.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XTYyZha3qVak-Va8K09Ee2xxI16MnaD4UnzRWrAegYoivvIZWR5YEwiULbsmQRo3Q1j9PwmRmHcMaVeihVSKITE6V4EzjdNRuJWrOFKlxxAGZe3-4hsauUKAG7OF7JXgV-t7ZyvlKcI/s1600/DSC_0063.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XTYyZha3qVak-Va8K09Ee2xxI16MnaD4UnzRWrAegYoivvIZWR5YEwiULbsmQRo3Q1j9PwmRmHcMaVeihVSKITE6V4EzjdNRuJWrOFKlxxAGZe3-4hsauUKAG7OF7JXgV-t7ZyvlKcI/s640/DSC_0063.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Cheers!</span></td></tr>
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Jp1083http://www.blogger.com/profile/00369061090439177075noreply@blogger.com0tag:blogger.com,1999:blog-5156280664003214930.post-85397725903372598112015-04-29T16:54:00.000-04:002016-04-22T11:56:32.649-04:00Salubrious, Celebratory Citrus (Triple citrus pound cake, citrus curd)<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Hilariously overdue, I am loading the backlog of articles into the blog. Expect lots of updates, soon...</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;"><br /></span>
<span style="background-color: white; color: #222222;">Now that <a href="http://www.townandcountrymag.com/leisure/travel-guide/news/a2756/the-most-absurd-photos-of-the-snowmageddon-in-boston/" target="_blank">Snowmageddon</a> is but a fading memory, I'm ready to celebrate. This may seem somewhat incongruous, given my desire to go all-healthy last month, but every calorie-counter can find a way to make room for a little cake. If not for the pleasure of food, there's not much point eating, in the first place. Early spring is an interstitial season. For those in the northeast U.S., the first plants are just starting to perk up, leaving fresh & local food options a little thin on the ground. Spring greens like asparagus, fiddleheads, spinach, sweet peas, would all be appropriate, but I think they lack the right appeal for dessert. Instead, I opted for a melange of </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> fruits, which blend flavors I've always considered quintessentially summery, despite the most bountiful fruiting season being the dead of winter, splitting the difference for a spring theme. </span><span class="il" style="color: #222222;">Triple</span><span style="background-color: white; color: #222222;"> </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> cake paired with </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> curd makes an easy, elegant dessert, appropriate for any time of year.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Citrus!!!</span><br />
<a name='more'></a></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;">Inspired, I think, by my hatred of winter and consequential attempt to turn our home into a greenhouse in defiance of nature, friends and family have enlarged our </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> collection to include Meyer lemons, Persian limes, and calamondin oranges. Owing to my sometimes dubious hand at household horticulture, however, these often finish out the winter looking like they're on their last legs rather than fruiting with abundance. It's not that they're dead, it's just that they don't want to be alive, anymore. Using home-grown fruit certainly increases your bragging rights as your serve dessert, but I was forced to head to the market and supplement our supply.'</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Store-bought is fine</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;">While most people think of </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> juice as the primary product, it's the essential oils that give </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> fruits their tangy, slightly floral flavor. These are, like the fruit's pigment, most highly concentrated in the peel. Use a microplane in even strokes from stem to tip to zest </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> quickly and easily, making only a single swipe on each part of skin. While the brightly colored outer rind is rich in flavor, the whiter pith beneath is unpleasantly bitter. If your fruits' skins are too soft to microplane, it means they've begun to turn and are better off juiced and composted than used to bake with.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Zesting things up</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">
<span style="background-color: white; color: #222222;">The base framework of this dessert is a somewhat traditional pound cake recipe, but includes a non-standard ingredient in the form of baking powder: 100% true-to-form pound cake has no leavening. I think we all could stand to lighten up, a little, thus: leavening. Even lightened up a little, the cake's crumb is dense, moist, and velvety, given an extra dose of oomph from a shower of sugar syrup made with </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> juice for a little extra flavor. The fruit notes are deliberately heavy-handed, but not overpowering, teasingly tart rather than suck-in-your-cheeks sour. While I'm a huge fan of sweets, I prefer they not be too sweet, which is why scant cups of sugar figure so prominently in this recipe. Scanting is easy: just scoop up your sugar and level it off as normal (I use the back of a butter knife), then tip a little back out. While it may seem counterintuitive to give sugar short shrift, I maintain the end result is even more delicious.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Maximum citrus</span></td></tr>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><span class="il" style="color: #222222;">Triple</span><span style="background-color: white; color: #222222;"> </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> pound cake, </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> curd</span></span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">I made this cake to take into work, so it makes a loaf rather than a round. For the more dramatic presentation of a fluted Bundt cake, just double the recipe. As proof of the power of exposed surface area in cooking, the bake time should be relatively unchanged. Serves 12.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1/2 cup heavy cream</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1 tablespoons vanilla extract</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">2 lemons, zested</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">2 limes, zested </span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1 ruby red grapefruit, zested</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1 cup (2 sticks) butter, at room temperature</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1 cup granulated sugar (scant)</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">4 eggs</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">2 cups cake flour</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1/2 tablespoon baking powder</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon sea salt, finely ground</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">For the glaze:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;">1 </span><span class="il" style="color: #222222;">lemon</span><span style="background-color: white; color: #222222;">, juiced</span></span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1 lime, juiced</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1/2 ruby red grapefruit, juiced</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1/2 cup powdered sugar (scant)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Preheat an oven to 350 F and lightly grease a loaf pan, lining the bottom with greased parchment.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;">In a small bowl, stir the vanilla and </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> zest into the heavy cream and allow them to soak while you prepare the other ingredients.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">In a large bowl or stand mixer, cream the butter until light and fluffy, then beat in the sugar until lightened in color.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Add the eggs, one at a time, beating until combined completely. Fold in the cream/vanilla/zest mixture.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Whisk the flour, baking powder, and salt together in a medium bowl, then gradually fold into the batter until just mixed, with no lumps remaining. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Scrape the batter into the prepared loaf pan and bake for 45-50 minutes, until the top has crested and springs back when lightly pressed.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Set on a wire rack to cool while you prepare the glaze.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">To make the glaze, measure out 2 tablespoons each of the juices. Whisk in a glass bowl with the powdered sugar until completely dissolved. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Use a wooden skewer to poke holes all over the top of the cake and drizzle with glaze while still hot in the pan. Cool completely.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;"><span class="il" style="color: #222222;">Citrus</span><span style="background-color: white; color: #222222;"> curd</span></span></b><br />
<i><span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Adapted from <a href="http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe.html" target="_blank">Alton Brown</a></span></i><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">5 egg yolks</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1 cup sugar (scant)</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">2 lemons, zested and juiced</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">2 limes, zested and juiced </span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1 ruby red grapefruit, zested and juiced</span><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">1/2 cup (1 stick) butter, chilled and cubed</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">To prepare a double boiler, fill the bottom of a small, heavy saucepan with water a few fingers deep and find a heavy glass bowl that nestles securely into the top of the pan, without touching the water below. Set the pan and water to warm over medium heat until simmering and reserve the bowl.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Whisk together the egg yolks and sugar in the glass bowl until the eggs are fluffy and the sugar dissolves, about one minute.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQf0Q7MUMosoKqCG2imG1PcquQTrae9H-oXxEwi0DVJhMZtG2R4ELytGm4wlqtTr8JdUIUIrx2mDqzoxKHb7uAVEpwE_ZvyfJjSlcmrh8h6DqrtiW3S4uMY7wa10JUiXdoMll1LHzGuU/s1600/DSC_0117.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQf0Q7MUMosoKqCG2imG1PcquQTrae9H-oXxEwi0DVJhMZtG2R4ELytGm4wlqtTr8JdUIUIrx2mDqzoxKHb7uAVEpwE_ZvyfJjSlcmrh8h6DqrtiW3S4uMY7wa10JUiXdoMll1LHzGuU/s640/DSC_0117.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Pictured: fluffiness</span></td></tr>
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<span style="background-color: white;"><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;">Measure out the </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> juices to yield 1/3 cup, then add the </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> zest and stir to mix.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Whisk the juice and zest into the egg mixture and place the bowl over the simmering water. Cook until thick enough to coat the back of a small metal spoon (or use a candy thermometer to check that it's reach 160 F), about 8 minutes. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif;">Then, whisk in the butter, a cube at a time, and remove from the heat.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;">Allow to cool slightly and cover with a layer of plastic wrap, gently pressing it down right into the surface layer of the </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> curd to prevent a skin from forming. </span><span class="il" style="color: #222222;">Citrus</span><span style="background-color: white; color: #222222;"> curd will keep in the refrigerator for about a week.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br style="color: #222222;" /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222;">To serve, plate thin slices of pound cake topped with a generous spoonful of </span><span class="il" style="color: #222222;">citrus</span><span style="background-color: white; color: #222222;"> curd and a dollop of whipped cream or mascarpone cheese.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Kxoe38RD7D1vGG6Q2aouLyvFMVDRMKndRKOK4qFE8i0ibusaCoKa_upFgdhWetP3p3tIU7oE3UvRGeJziNckYufuzyPdEyHn1MsYnqVxclKUHO7GHiMd_1ot0SPo6R1JrizwteSLYhc/s1600/DSC_0153.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Kxoe38RD7D1vGG6Q2aouLyvFMVDRMKndRKOK4qFE8i0ibusaCoKa_upFgdhWetP3p3tIU7oE3UvRGeJziNckYufuzyPdEyHn1MsYnqVxclKUHO7GHiMd_1ot0SPo6R1JrizwteSLYhc/s640/DSC_0153.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Cheers!</span></td></tr>
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