gourmet4living - Tumblr blog

gourmet4living · 4 years

Text

Gingery Grilled Chicken Thighs with Peaches

Gourmet Living

There is nothing more American than grilled chicken and peaches during the summer. Melissa Clark of the New York Times recently published a delightful recipe for Gingery Grilled Chicken Thighs with Charred Peaches.

Gingery Chicken Thighs with Peaches from Melissa Clark

While there are a few moving pieces to this recipe – including a minimum 2 hour marinade – this is a reasonably simple recipe to prepare.

While we prefer the flavor of the thighs, one could substitute for the drier white meat. We marinated our thighs overnight and used our syrupy balsamic vinegar from Modena. A quality balsamic vinegar makes all the difference.

Print

Gingery Grilled Chicken Thighs with Peaches

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A delightful summer recipe from Melissa Smith featuring marinaded chicken thighs and peaches. Make sure you use a quality balsamic vinegar.

Course Fowl

Cuisine American

Keyword balsamic vinegar, chicken, ginger, peaches

Prep Time 25 minutes

Cook Time 20 minutes

Marinating 2 hours

Total Time 2 hours 45 minutes

Servings 6 serivings

Calories 340kcal

Author Melissa Clark from New York Times

Cost $30

Ingredients

For the Chicken

5 tablespoons balsamic vinegar preferably the good, syrupy kind

2 tablespoons finely grated fresh ginger and any ginger juice from a 2-inch piece

Kosher salt

2 ½ pounds boneless skinless chicken thighs

8 fresh thyme sprigs or 4 fresh rosemary sprigs

3 garlic cloves finely grated or mashed to a paste

2 tablespoons soy sauce

1 teaspoon fresh lime juice plus more as needed

Olive oil for brushing

Plain whole-milk yogurt for serving (optional)

3 scallions white and green parts, thinly sliced (optional)

Handful of torn fresh basil optional

For the Peaches

2 tablespoons unsalted butter melted

1 tablespoon chopped fresh thyme or 2 teaspoons chopped fresh rosemary

1 teaspoon honey

3 to 4 ripe peaches or nectarines halved and pitted

Flaky sea salt

Instructions

Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.

Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.

Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.

Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You’ll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.

If there’s room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.

Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

Nutrition

Related Posts

Chicken with Peas & Mint

Lemon Chicken Kebabs

Variations on Jamie Oliver’s Chicken, Tomatoes & Basil

Vinegar Chicken with Crushed Olive Dressing

The post Gingery Grilled Chicken Thighs with Peaches appeared first on Gourmet Living.

from WordPress https://bit.ly/3gAMZsV via IFTTT

#gourmetliving #food #recipes #cooking

3 notes · View notes

gourmet4living · 4 years

Text

3 Amazing Brisket Rub Recipes

Gourmet Living

When it comes to making the perfect beef brisket, there are several crucial factors to consider.

First of all, the grill has to be set at just the right temperature. While that’s not an impossible task for (especially if you start with a state-of-the-art gas grill), you might be surprised at how difficult it is to pull off.

Second, the meat needs to be the highest-quality product you can get your hands on. Inferior beef will result in a disappointing brisket. It also needs to contain the proper ratio of lean meat and fat.

Lastly—and most importantly—the brisket should be properly seasoned before hitting the grill. Fortunately, in this category, you’ll have plenty of leeway.

The rub can be savory or sweet, spicy or mild, herbaceous or zesty—there’s no limit to the flavor combinations you can enjoy. Here, we’ve listed our three favorite recipes for amazing beef brisket rub.

Print

Basic Brisket Rub

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

With its simple template of paprika, brown sugar, and oregano, this is an ideal rub for first-timers.

Course Meat

Cuisine American

Keyword brisket rub

Author Darren Wayland

Ingredients

1/3 cup packed light brown sugar

1/3 cup regular paprika not smoked

3 tablespoons onion powder

3 tablespoons kosher salt

2 tablespoons garlic powder

2 tablespoons dried oregano

1 tablespoon freshly ground black pepper

Instructions

To make the rub, combine all the ingredients in a medium-sized bowl. The mixture can be stored in an airtight container for up to 6 months if it's left in a cool, dry spot. Because of the brown sugar, this rub adheres well to the brisket.

Print

Texas-Style Brisket Rub

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Texas-style brisket utilizes a few more spices to give the flavor more complexity and a welcome kick.

Course Meat

Cuisine American

Keyword brisket, rub

Author Darren Wayland

Ingredients

1/4 cup light brown sugar

1/4 cup paprika

1 tablespoon smoked paprika

3 tablespoons kosher salt

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon freshly ground black pepper

1 tablespoon cayenne pepper

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon dried oregano

1/2 teaspoon chili powder

Instructions

Mix together all the ingredients in a medium bowl, breaking up any lumps in the brown sugar with the tips of your fingers. Like the basic rub, this one can be stored for up to 6 months in a cool, dry place, tightly sealed in an airtight container.

If you would prefer to play up the spicier notes of the rub, feel free to omit the brown sugar. Just be aware that this will result in a smaller yield, so it’s best to try this experiment when you’ll only be smoking a single brisket.

Print

Carolina-Style Brisket Rub

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

The vinegary tang of mustard sets Carolina-style barbecue apart. Here, we've tried to play that up by adding dried mustard to the rub recipe.

Course Meat

Cuisine American

Keyword brisket, rub

Author Darren Wayland

Ingredients

1/4 cup paprika

3 tablespoons kosher salt

2 tablespoons light brown sugar

2 tablespoons ground cumin

2 tablespoons chili powder

1 tablespoon white sugar

1 tablespoon dried mustard Colman’s works best

1 tablespoon freshly ground black pepper

2 teaspoons cayenne pepper

Instructions

Mix all the ingredients together in a medium bowl. This rub can be stored in a cool, dry place in an airtight container for up to 6 months.

Tips For Seasoning The Brisket

There’s no strict ratio for applying the rub to the brisket. Just pat the meat dry with plenty of paper towels and add as much of the seasoning mixture as it will hold. The portion that clings to the meat is the proper amount. Anything that falls onto the cutting board isn’t necessary and can be discarded.

Remember that if the rub contains a high concentration of salt, it’s important to wait until the last minute before applying it to the brisket. If the mixture is too salty, it will “cure” the brisket before cooking, leaving you with a jerky-like texture. Conversely, if the rub is low in salt, it’s fine to season the meat several hours before you plan to cook it.

Finally, make sure to discard any rub that’s come in contact with raw meat. If you suspect that you’ve made more rub than you’ll need, portion it out in advance so that you can set aside the amount you won’t be using.

Remember: Making smoked brisket isn’t a science so much as an art–the art of creating great barbecue. Once you’ve gotten these recipes down pat, feel free to tweak the ingredients to create your own flavor combinations.

Enjoy!

Related Posts

Chicken Chili: A Family Favorite

Contra Fillet Tuscan Style

Tuscan Beef Stew with Pepper from Milk Street

The post 3 Amazing Brisket Rub Recipes appeared first on Gourmet Living.

from WordPress https://bit.ly/33zA9r2 via IFTTT

#gourmetliving #food #recipes #cooking

3 notes · View notes

gourmet4living · 4 years

Text

Take Out Food in Charleston

Gourmet Living

As I reported earlier in another post, Sheila and I were stranded in Charleston, SC for almost three months because of the virus. While many have suffered greatly during the pandemic, we had an opportunity to daily explore this beautiful near-empty town.

Frankly, the take out food is delicious and makes most sit-down restaurants in our home of Greenwich, CT seem pedestrian. Found below is an article I published some months ago about brown-bagging in Charleston. I have made a few cosmetic changes to shorten the article.

Brown-Bagging in Charleston, SC

While acclaimed restaurants like Husk, Fig and Magnolias have closed their doors to the public, some of the more enterprising restaurants now provide pickup service. You place your order online (or call) and pick up your meal at the restaurant or have it delivered. Found below are a few of our current favorites – some of which are within walking distance from our Airbnb.

Breakfast: Biscuit and Sausage Sandwich

Country Sausage and Egg Sandwich on a Biscuit

One of our favorite “watering holes” for takeout breakfast is The Daily on King Street. Mind you, if you chow down on one of their sausage biscuits you can skip lunch. We have eaten there only once, but the quality of their food is exceptional. You can also order a few grocery items if you are so inclined. We toped it up with Anson Mills Sea Island Red Peas. This is not a diet-friendly restaurant.

Lunch: Beef Brisket and Ribs

Beef barbecue from Texas seems to be displacing pork BBQ in Charleston. Our favorite brisket sandwich is from Lewis Barbecue. The chopped brisket sandwich falls short of Texas standards but still tasted pretty good. Personally, I felt that the ribs at Melvin’s BBQ in nearby Mt. Pleasant are slightly better.

Lewis Barbecue Take-Out

Lunch: Soft-Shell Crab Sandwich

Soft-shell crabs are in season and sacrifices must be made to keep the fishermen in business. We have sampled these springtime delicacies at the nearby restaurants of The Grocery (more below) and Estadio. The nod goes to The Grocery, but the soft-shell sandwich from Estadio shown below was delicious.

Soft-shell sandwich

Dinner: Shrimp & Grits and More!

Shrimp and Grits, Butter Beans and Pecorino and Soft-shell Crab Sandwich

On Sheila’s birthday (April 4), we decided to brown-bag dinner from the nearby Grocery – actually Go-cery since they only do takeout. The soft-shell sandwich was delicious and we split the shrimp and grits. We also ordered the butter beans (basically a baby lima bean) with pecorino cheese and radicchio. It was delicious.

Related Posts

Anson Mills: Resurgence of Heirloom Grains

LuLu’s West Indies Salad Recipe

Summer Salad Featuring Courgettes and Halloumi Cheese

The post Take Out Food in Charleston appeared first on Gourmet Living.

from WordPress https://bit.ly/3kfEJkq via IFTTT

#gourmetliving #food #recipes #cooking

3 notes · View notes

gourmet4living · 4 years

Text

A Brazilian Twist for Okra

Gourmet Living

I don’t know about you, but I have had a hard time learning to like okra. Sure, fried okra in cornmeal tastes great, but I dreaded overcooked okra with tomatoes.

Okra with bison steak and heirloom tomatoes

While in Brazil, a friend taught me a traditional way to cook okra that was fresh, crunchy and a delight to the eye. When in season (like now) I always prepare okra using this simple but tasty recipe.

Print

Okra with a Brazilian Twist

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A simple yet effective way to prepare okra. Best when okra is in season.

Course Vegetables

Cuisine International

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2 servings

Calories 94kcal

Author Sheila May

Cost $5

Ingredients

1/2 lb okra (fresh/seasonal) sliced about 1/4 inch

1/2 onion diced

1/2 lime juice

2 teaspoons olive oil

cilantro optional

salt and pepper to taste

Instructions

Sauté diced onion in 2 teaspoons of olive oil until onion is translucent (about 5 minutes)

Add sliced okra and cook for another 10 minutes. Okra should still be relatively firm. Stir frequently.

Season with juice of lime. Add in chopped cilantro and serve immediately.

Nutrition

My husband is not a huge fan of cilantro, but I think it adds a hint of freshness. Love the green of the okra and contrast of colors it brings to a meal.

Related Posts

Chicken with Peas & Mint

Cooking Okra the Proper Way

Do Hydroponic Tomatoes Have Any Taste?

Mediterranean Diet and Home Food Deliveries

The post A Brazilian Twist for Okra appeared first on Gourmet Living.

from WordPress https://bit.ly/2CPMDQE via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Coronavirus Survival Guide: Cooking in Place

Gourmet Living

Cooking in Place – with some cosmetic changes – was written several months ago while I was self-quarantined with my wife, Sheila, in Charleston, SC. We normally live in Greenwich, CT but had gone a driving “walkabout” shortly after Coronavirus manifest itself in our neck of the woods.

We were most fortunate to have forced to self-isolate in the beautiful city of Charleston. While the take-out food in Charleston is seasonal and delicious – more later – we prepared many meals in our Airbnb kitchen. Found below are a few of our favorites.

From Cooking in Place at GourMay.net

I have been writing about “food” for almost a decade. I can think of few more socially inclusive activities than breaking bread daily with your family. Cooking together is an even more rewarding experience. Give it a go during this period of “social distancing.”

To encourage you to grab your apron and sharpen your kitchen knives, these are some meals that we ( the Royal “we” since Sheila does most of the heavy-lifting) have prepared in an Airbnb kitchen. Recipes for some of these dishes are available on our sister site of Gourmet Living.

Sardines and Tomato on Harvest Bread

Sardines, heirloom tomatoes and toasted bread

It doesn’t get much easier – or better: Canned or fresh sardines on toasted “harvest” bread (grained bread) rubbed with garlic and butter. Add heirloom or organic tomatoes, sliced onions, and season with pepper and lemon juice. (Hint: Tomatoes are 94% water. Don’t you think it makes a difference in the taste of tomatoes by considering the quality of the water and mineral components that are collected under that beautiful red exterior?)

Kale & Quinoa Salad

Tonight’s Dinner (April 2, 2020) to atone for our overindulgence

There is nothing special about this meal, but it tastes great. The kale salad contains a superb dressing of pecorino, garlic, lemon, and olive oil. Quinoa is like rice: the addition of other ingredients allows the quinoa to blossom! In this case, we used pecans, celery, scallions, and cranberries. (Editor’s Note: I have excluded country ham from the menu to avoid any recriminations of gluttony.)

Anson Mill’s Sea Island Red Peas & Ham

These Sea Island Red Peas from Anson Mills should not be on anyone’s diet, but I am happy to have made an exception. These exceptional “peas” are a culinary masterpiece if cooked properly. In this case, we followed the instructions of Anson Mills and soaked the peas overnight and then cooked in a broth made from a ham hock. Fortunately, we had enough residual ham off the hock to add to the peas. Serve it on long-grained Carolina Gold Rice and you a meal fit for a king.

Making great food often requires a bit of planning, but the exquisite taste more than outweighs any lost opportunity cost. With so much time on our hands, shouldn’t we invest it wisely in learning the benefits of home cooking? Try it! Your kids and you might like this bonding opportunity with a tasty outcome.

As we struggle through the terrible effects of the pandemic, many families will soon learn to adjust their living patterns. Cooking at home should be viewed as a welcome adventure.

Related Posts

Anson Mills Recipe for Gyeranjjim

Anson Mills: Resurgence of Heirloom Grains

Rancho Gordo and Heirloom Beans

The post Coronavirus Survival Guide: Cooking in Place appeared first on Gourmet Living.

from WordPress https://bit.ly/30PhlkI via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Balsamic Vinegar from Italy Protected by German Court

Gourmet Living

In May, 2020 the Supreme Federal Court of Germany confirmed protection for “Aceto Balsamico di Modena” in Germany against imitative and evocative products overturning a lower German court decision in 2017.

This decision is the first of what I believe will be many to protect the authenticity of balsamic vinegar produced by traditional methods in Modena and Emiglia-Romagna, Italy.

What does this mean for Consumers?

Aceto balsamico or balsamic vinegar has been made for centuries in Modena and Emiglia-Romagna using traditional methods of aging in a series of wooden casks called a battery.

Battery of Wooden Barrels aging Balsamic Wine Must in Modena

As a seller of authentic balsamic vinegar from Modena, Gourmet Living has been mortified by the number of fraudulently labeled “balsamico(s),” balsamic glazes and fruit-flavored vinegars masquerading as balsamic vinegar variations. Nothing could be further from the truth.

Authentic balsamic vinegar from this region is protected by the Italian Growers Consortium (“Consortium”). IGP and DOP seals are used to denote products that meet minimum standards determined by the Consortium. Traditional or DOP balsamic vinegar which consists of 100% wine must is sold ONLY in distinctive 100 ml bottles that have been tested, bottled and sealed by the Consortium.

IGP labels can be frequently seen on many “grocery store” varieties, but the quality can vary significantly. Balsamic vinegar labeled IGP consists of wine must and wine vinegar. Some commercial grades of IGP vinegar are aged only 60 days and – in my opinion – are little more than wine vinegar with a touch of wine must. Seek out balsamic vinegars that pour like syrup and are very concentrated.

Balsamic vinegars that do not carry the Consortium seal are considered “condimento” in Italy. Into this category I would place fruit-infused balsamic vinegars and balsamic glazes. This doesn’t mean that these products are inferior in quality, it simply means that the content of the product can’t be determined.

Recipes featuring balsamic “reductions” appear to be quite fashionable. In fact, balsamic vinegar becomes more concentrated (i.e. syrupy) through natural evaporation. Reducing balsamic vinegar by heat unnaturally changes the molecular composition of the vinegar. I would suggest buying a better quality balsamic vinegar.

In Summary

If you are looking for authentic balsamic vinegar of Modena, visit the Gourmet Living Store. Become a more savvy shopper by downloading our FREE guide on balsamic vinegar. For those who want to see the Consortiums Press Release on the German Court Ruling CLICK HERE.

Related Posts

The Versatility of Balsamic Vinegar of Modena

Traditional Balsamic Vinegar of Modena, Italy

The post Balsamic Vinegar from Italy Protected by German Court appeared first on Gourmet Living.

from WordPress https://bit.ly/3eZL53r via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Avocado Toast with a Southern Twist

Gourmet Living

To make a long story short, my husband and I set out on we believed to be a relatively short “road trip.” We are now sheltering-in-place in Charleston, South Carolina. We consider ourselves lucky to be “quarantined” in such a beautiful town but didn’t realize how much I miss my freedom until deprived.

Avocado toast with feta cheese and pickled onions

While in Raleigh, North Carolina, we visited Jubala Coffee for one of their signature breakfast dishes: Avocado toast with feta cheese and pickled onions. It was delicious. I have tried to recreate this recipe with this simple version below:

Print

Avocado Toast with Feta Cheese and Pickled Onions

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A simple and delightful recipe that we will often eat for breakfast or an early lunch. Our 3-year old grandson loves avocado toast (but probably skips the pickled onions)

Course Breakfast

Cuisine American

Keyword avocado, feta

Prep Time 5 minutes

Pickling of Onions 4 hours

Servings 2 servings

Calories 299kcal

Author Sheila May

Cost 5

Ingredients

1 Avocado (Ripe)

1 Tablespoon Feta

2 slices Grained Bread (toasted)

Garnish with pickled Red Onion (see below)

Pickled Red Onion (or purchase)

1 Red Onion (sliced)

1 cup Apple cider vinegar

1 cup water

Salt and Sugar

Instructions

Toast bread and spread half of avocado on one slice of toast

Crumble a teaspoon or so of feta over avocado

Garnish with pickled red onions

Pickled Red Onion

Slice a medium size red onion.

Add sliced onion to a bowl with a cup of warm water and a cup of apple cider and vinegar. Add a little sugar and salt and allow to sit a few hours.

Refrigerated, the pickled onions will last about three weeks.

Nutrition

Avocados are now considered one of the super foods with plenty of Vitamin C and K and Folates. When selecting avocados they should be slightly soft to the touch when ripe.

Related Posts

Hill Country Shrimp and Avocado Salsa

Melted Pepper with Ricotta Toast by Francis Lam

The post Avocado Toast with a Southern Twist appeared first on Gourmet Living.

from WordPress https://bit.ly/2xHrl56 via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Kenyan Coconut Chicken from Milk Street

Gourmet Living

I always have my eye out for new ways to flavor chicken. We tend to eat far more chicken than beef and despite our preference for the more flavorful thighs and legs, the taste profile of chicken is not particularly sophisticated.

Fortunately, we have discovered that chefs from Africa and the Middle East use more spices to flavor their chicken dishes. This delightful recipe for Kenyan Coconut Chicken surfaced recently from the talented chefs at Chris Kimball’s Milk Street.

Kenyan Coconut Chicken with Brown Rice and Spinach

While my husband prefers the creamier texture of Melissa Joulwan’s West African stew, this slightly spicier version dazzles the palette. Either one of these recipes is sure to create a meaningful dining experience for family and friends.

Print

Kenyan Coconut Chicken

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Another exciting recipe for chicken thighs using coconut milk. Nice clean taste. Adjust the use of the jalapeno chiles to determine spiciness.

Course Fowl

Cuisine African

Keyword chicken, coconut, Kenyan

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings

Calories 399kcal

Author Milk Street

Cost $15

Ingredients

2 pounds chicken thighs (boneless and skinless) halved and patted dry)

kosher salt and ground black pepper

2 Tablespoons neutral oil

4 garlic cloves (medium) chopped

2-3 jalapeño pepper stemmed, seeded and finally chopped

1 Tablespoon fresh ginger finely grated

2 teaspoons ground coriander

1 14 ½ oz. can of diced tomatoes

½ cup coconut milk

½ cup water

2 Tablespoons lemon juice

1 cup fresh cilantro lightly packed

Instructions

Heat 2 oil in a 12-inch skillet over medium-high heat. Add half the chicken and brown without disturbing for 3 to 5 minutes per side. Transfer to a bowl and repeat with the remaining chicken.

To the skillet, add garlic cloves, jalapeño pepper, fresh ginger, coriander. Cook, stirring until fragrant – about 30 to 60 seconds.

Stir in diced tomatoes with juices, scraping up any browned bits and then stir in coconut milk and ½ cup of water.

Stir in the chicken and any juices, then cook, uncovered, stirring and flipping occasionally, until a skewer inserted into the largest piece meets no resistance- about 20 to 25 minutes.

Off heat, stir in the lemon juice and cilantro. Taste and season with salt and pepper.

Notes

We used two Jalapenos in our recipe. Ajust for heat.

Nutrition

Related Posts

Chicken with Peas & Mint

Dijon Chicken and Mushrooms from David Ludwig

Lemon Chicken Kebabs

Vinegar Chicken with Crushed Olive Dressing

The post Kenyan Coconut Chicken from Milk Street appeared first on Gourmet Living.

from WordPress https://bit.ly/32hbZPn via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Brown Sugar Coffee Cake

Gourmet Living

This time-tested recipe for this brown sugar coffee cake is one of our family favorites. We have no way of knowing its origins, but it certainly has been kicking around for at least 50 years.

Brown Sugar Coffee Cake

Rick’s grandmother, Violet, used to serve this simple yet delicious coffee cake when his family came to visit in Indianapolis. My granddaughter, now nine, makes it for our family. This is a very simple recipe, but certain to attract many “Oohs and Aahs” from family and friends.

Print

Brown Sugar Coffee Cake

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A recipe handed down from my husband's grandmother. It remains extremely popular with our family. Make sure you make a double portion

Course Breakfast, Dessert

Cuisine American

Keyword coffee cake

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6 servings

Author Sheila May

Cost $10

Equipment

Cuisinart (Recommended)

Ingredients

For the Batter

¾ cup sugar

¼ cup butter

½ cup milk

½ teaspoon vanilla

1 egg

1 ½ cup flour

2 teaspoons baking power

½ teaspoon salt

For the Topping

1 cup brown sugar

1/2 cup butter

1 teaspoon cinnamon

¼ cup flour

Instructions

For the Batter

Mix together thoroughly 3/4 cup sugar, 1/4 cup butter (the original recipe called for soft shortening) and one egg.

Then, stir in 1/2 cup of milk and 1/2 teaspoon of vanilla

Then, stir in 1 1/2 cups of flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt to form the batter.

Spread the batter in a greased baking tin.

For the Topping

Mix together thoroughly the brown sugar, butter, cinnamon, and flour.

Sprinkle the brown sugar mixture over the batter.

Bake at 375°F for 25 to 35 minutes.

Notes

We strongly recommend that you double this recipe if serving 6 or more. If covered and well hidden from your family, leftovers will last 3 to 4 days.

Related Posts

Pecan Sticky Buns: A Christmas Tradition

Poached Eggs on Toast with Ramps

Ramps and Gruyere Omelette

The post Brown Sugar Coffee Cake appeared first on Gourmet Living.

from WordPress https://bit.ly/31WTmAn via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Oven-Roasted Rosemary and Fennel Pork Ribs

Gourmet Living

I love the simplicity and elegance of Italian cooking. My go-to resource for Italian cooking is Marcella Hazan. I had the privilege of studying with her in Italy many years ago and I still frequently consult Marcella’s “The Classic Italian Cookbook,” now sadly out of print.

Sliced Baby Back Ribs Treviso Style

Fortunately, many of her recipes have been reprinted in other cookbooks and can often be found online. One I use frequently is Pan-Roasted Spareribs, Treviso Style that was published several years ago by Ciao Donata. I love the sage and the simplicity of this dish, but it does leave the surrounding area of your stove a bit of a mess.

The latest edition of Milk Street published a similar recipe for spareribs that use the oven rather than braising on the stove. I used baby-backs and reduced the cooking time significantly. Found below is the Milk Street recipe that uses regular spareribs.

Print

Oven-Roasted Rosemary and Fennel Pork Ribs

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A delightful Italian classic for spareribs that uses the oven rather than braising the ribs on the stove. Fennel and pork are a match made in heaven.

Course Meat

Cuisine Italian

Keyword fennel, pork

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

Resting Time 20 minutes

Total Time 3 hours

Servings 8 people

Author Milk Street

Cost 435

Ingredients

Kosher Salt and Ground Pepper

2 Tablespoons light brown sugar packed

4 teaspoons fresh rosemary minced

1 Tablespoon fennel seeds ground finely

1 teaspoon red pepper flakes

1 teaspoon granulated garlic

2 racks spareribs about 2 1/2 to 3 lbs each

Instructions

Heat the oven to 325°F with the rack in the middle position. Set a wire rack in a rimmed baking sheet.

In a small bowl, combine 2 Tablespoons of salt, 1 Tablespoon of black pepper, the brown sugar, rosemary, ground fennel, pepper flakes, and garlic. Mix well and then gently rub/sprinkle the mixture over the two slabs of ribs.

Place the ribs on the prepared baking sheet. Transfer to the oven and add 3 cups of water into the baking sheet. Bake until well browned about 2 to 2 1/2 hours. Pork should be tender and almost falling off the bone. Transfer to cutting board and allow to rest for 20 minutes.

Notes

The recipe from Milk Street recommends rubbing the fresh rosemary between your finger tips to release the fragrancy.

Best to use pork ribs (not baby backs). We used baby backs (because they were on sale) and cut cooking time by half. If using baby back ribs, keep a close eye on cooking time to avoid overcooking.

Related Posts

Contra Fillet Tuscan Style

Grappa, Polenta and Venison in Val di Sole

Oven Polenta with Roasted Mushrooms and Thyme

Starda: An Unexpected Tuscan Treasure

The post Oven-Roasted Rosemary and Fennel Pork Ribs appeared first on Gourmet Living.

from WordPress https://bit.ly/378iLI3 via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Oven Polenta with Roasted Mushrooms and Thyme

Gourmet Living

When dining at an Italian restaurant, do experiment with polenta, this delightful boiled cornmeal dish that one typically encounters in northeast Italy. There are many varieties – some far too dry for my taste – but most are delicious when paired with pork, beef or wild game.

Polenta with Mushrooms and Braised Italian Ribs

While my husband adores “toasted” polenta with sausage, I prefer a creamy polenta that often accompanies stews and pork dishes. To cook polenta properly, it needs about 30 minutes on the oven with continuous stirring. As the cornmeal boils it pops, often causing a bit of mess on your stove.

To cut down on the mess, I often bake the polenta using an inspired recipe from Claire Saffitz of Bon Appetit. The mushrooms are optional but desirable.

Print

Oven Polenta with Roasted Mushrooms and Thyme

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A less messy way to prepare a creamy polenta dish to pair with pork, beef stew or wild game.

Course Pasta

Cuisine Italian

Keyword mushrooms, polenta

Prep Time 20 minutes

Cook Time 40 minutes

Servings 4 servings

Author Claire Saffitz from Bon Appetit

Cost $10

Ingredients

1½ lb. mixed mushrooms such as crimini, shiitake, oyster, and/or maitake, torn into 1″ pieces

4 sprigs thyme plus leaves for serving

6 garlic cloves smashed

Kosher salt freshly ground pepper

¼ cup extra-virgin olive oil

2 Tbsp. unsalted butter

1 cup polenta

4 oz. Parmesan finely grated, plus more for serving

1 Tbsp. red wine vinegar

Flaky sea salt

Instructions

Place racks in upper and lower thirds of oven; preheat to 325°. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. (Make sure not to crowd the mushrooms on the baking sheet; otherwise, they’ll steam instead of getting crispy.) Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.

Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. (Gradually incorporating the polenta into the water is key to preventing clumps.) Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 minutes.

Remove polenta from oven. Crank up oven temperature as high as it will go (but don’t broil). Continue to cook mushrooms until crisp around the edges, 5–10 minutes longer.

Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.

Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.

Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.

Related Posts

Anson Mills: Resurgence of Heirloom Grains

Grappa, Polenta and Venison in Val di Sole

Oven-Roasted Rosemary and Fennel Pork Ribs

Travels in Tuscany: Montalcino, Pienza and Val d’Orcia

The post Oven Polenta with Roasted Mushrooms and Thyme appeared first on Gourmet Living.

from WordPress https://bit.ly/2GWZGhr via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Red Cabbage and Cranberries

Gourmet Living

There are few things more colorful than red cabbage during the winter. It never fails to bring a smile to my face, especially when paired with a pork chop or sausage. Add sweet potato and you are in heaven.

Preparing the red cabbage and cranberries

This delightful recipe from Nigella Lawson is a real crowd-pleaser. The cranberries and brown sugar add a slightly sugary taste. While the recipe calls for two tablespoons of brown sugar, I recommend one. This cabbage can be prepared well beforehand and even tastes better when reheated.

Print

Red Cabbage and Cranberries

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A slightly sweeter red cabbage recipe with cranberries. Great colors when paired with pork and sweet potatoes. One of our favorites.

Course Vegetables

Cuisine International

Keyword red cabbage

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

Total Time 2 hours 40 minutes

Servings 8 servings

Author Nigella Lawson

Cost $10

Ingredients

1 red cabbage (900 grams) sliced

1 large red onion peeled and thinly sliced

1 tablespoon soft dark brown sugar The recipe calls for 2, but too much sugar!

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

150 grams dried cranberries

250 grams fresh or frozen cranberries

1 teaspoon sea salt

750 milliliters apple juice from a carton

Instructions

Put all ingredients into a large, heavy-based saucepan that comes with a lid and give it a good stir.

Bring to a boil over high heat stirring frequently. Let it bubble away for 10 minutes and then clamp on the lid.

Lower the heat and leave to simmer for 1 1/2 to 2 hours.

Notes

We recommend using less brown sugar than Nigella. Also, you may need additional salt after cooking. Great reheated, so feel free to make beforehand.

Related Posts

“Cavolo Rosso” or Red Cabbage Soup from Marcella Hazan

Red Cabbage, Apples, Bacon by Jamie Oliver

The post Red Cabbage and Cranberries appeared first on Gourmet Living.

from WordPress https://bit.ly/38GktBF via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

The Versatility of Balsamic Vinegar of Modena

Gourmet Living

When dining at most any restaurant in northern Italy, the waiter will often bring bottles of extra virgin olive oil and balsamic vinegar to the table. I adore both, but I am surprised at how few Americans have discovered the unique characteristics of balsamic vinegar of Modena.

Balsamico and salad

Balsamic Vinegar & Brie

Balsamic over salmon

Strawberries with balsamico

Parmesan and balsamico

Tomato and mozzarella

Sadly, consumers in the United States are provided many “commercial” options but few offer the real culinary experience of sampling authentic barrel-aged balsamic vinegar from the region of Emilia Romagna in Italy.

While the Italian Growers Association has rather clear standards on how balsamic vinegar should be labeled, they have little authority to enforce standards. As such, many consumers are exposed to deceptively labeled bottles of uncertain providence.

In particular, consumers seeking authentic balsamic vinegar should beware of the following:

Commercial brands of balsamic vinegar pour like vinegar rather than syrup. Excessive concentration of wine vinegar to “mosto cotto” or wine must or balsamic concentrate.

Fruit flavored kinds of vinegar. The flavor of fruits often masks a distinctly inferior product – an abundance of wine vinegar and fruit extract and very little barrel-aged mosto cotto.

Any balsamic vinaigrette.

Any bottle with an age (“18 years”) printed on the bottle. This is prohibited by Italian regulations and makes no sense since the mosto cotto is moved from barrel to barrel each year and it is impossible to assign an age to the vinegar.

Traditional or DOP balsamic vinegar is sold ONLY in distinctive 100-milliliter bottles mandated by the Italian Growers Association. The content of these bottles is tested, bottled and sealed by the Italian Growers Association to avoid fraud. ANY bottle of balsamic that is not in one of these bottles is fraudulently labeled and misrepresents its content.

100 milliliter bottles from Emilia Romagna and Modena

Many chefs tout a “balsamic reduction.” In effect, they apply heat to rather inexpensive balsamic vinegar to produce a more concentrated flavor. Authentic balsamic vinegar reduces “naturally” through evaporation. The taste is quite different. In fact, I would only use authentic balsamic vinegar (no heat reduction) to flavor my foods.

For those wishing to learn more about balsamic vinegar, see our FAQ or download a pdf file by clicking on this link.

Related Posts

Sesame Crusted Tuna with Balsamic Glaze

Traditional Balsamic Vinegar of Modena, Italy

Variations on Braised Balsamic Chicken from Food52

The post The Versatility of Balsamic Vinegar of Modena appeared first on Gourmet Living.

from WordPress https://bit.ly/2TBCfli via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Pecan Sticky Buns: A Christmas Tradition

Gourmet Living

Our two daughters often fight over whether we shall have “sticky buns” or cinnamon rolls for breakfast on Christmas day. This good-humored banter will begin shortly after Thanksgiving.

Since I can rarely remember with certainty which recipe I had cooked the year before, I now take care to write down our Christmas selection each year to keep peace within our family. Christmas 2019 was the year for Sticky Buns.

This recipe is from Fleishmann’s Bake-it-easy Yeast Book that was published well over 50 years ago. The Gallery below highlights some of the steps that are involved in preparing this recipe. Please note that sticky buns should be prepared well before the event and then frozen. Simply take them out of the freezer about 3 hours before baking so the yeast and work its magic and the buns rise.

Dough

Prepping a Roll

Rolling a Roll

Making the Sticky Sauce

Without Pecans

Nine Cut Rolls in Pan

Print

Pecan Sticky Buns: Variations on a Fleischmaan’s Recipe

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A delicious sweet roll for breakfast. Often found in pastry shops, you can make this crowd-pleasing favorite at home. You can make sticky buns without pecans for those with nut allergies. We use butter rather than Fleishmaan's margarine called for in the recipe.

Course Breakfast

Cuisine American

Keyword breakfast rolls, sticky buns

Prep Time 1 hour

Cook Time 25 minutes

Before Baking 4 hours

Servings 18 rolls

Author Sheila May

Cost $20

Equipment

9-in Square Baking Pans (2)

Electric mixer

Pastry board

Ingredients

For the Rolls

6 cups unsifted flour I prefer King Arthur

3/4 cup sugar

3 packages Fleishmann's dry active yeast

1/2 cup softened butter 1 stick

1 cup very warm tap water 120°F to 130°F

3 eggs room temperature

1 Tbsp cinnamon more if necessary (I seldom measure)

For Pecan Sticky Buns

1/2 cup softened butter 1 stick

1 cup dark brown sugar dark brown sugar

1/2 cup light corn syrup

1 cup chopped pecans evenly divide in both pans

Instructions

For the Rolls

In a large bowl thoroughly mix 1 1/4 cups of flour, sugar, salt and undissolved dry yeast. Add butter.

Gradually add tap water to dry ingredients and beat w minutes at medium speed in electric mixer scrapping bowl occasionally. (About 2 minutes)

Add eggs and 1/4 cup of flour. Beat at high-speed for 2 minutes, craping bowl occasionally. Stir in enough additional flour to make a soft dough.

Turn out onto lightly floured pasty board; knead until smooth and elastic, about 8 to 10 minutes.

Divide dough in half.

Roll one half to a 14" x 9" rectangle. Brush with butter; sprinkle with half the brown sugar and half the cinnamon. Roll up from short end to form a roll 9" long. Pinch seam to seal. Cut into 9 1" slices. Arrange cut side up in a prepared pan. Cover pan tightly with plastic wrap, then with aluminum foil; place in freezer. Repeat with remaining dough and sugar. Keep frozen for up to 4 weeks.

REMOVE FROM FREEZER ABOUT 4 HOURS BEFORE BAKING. Let stand, covered with plastic wrap at room temperature until fully thawed, about 3 hours. Let rise in warm place, free from draft until more than doubled in bulk, about an hour and 15 minutes.

Bake at 375°F for 20 to 25 minutes or until done. Cool 10 minutes in pan. Invert rolls onto plates to cool.

For Pecan Sticky Buns

Melt 1/2 cup of of butter. Stir in 1 cup dark brown sugar and 1/2 cup light corn syrup. Heat stirring until the sugar is dissolved.

Pour into 2 greased 9-inch square pans. Sprinkle each pan with 1/2 cup broken pecans.

Notes

Sticky buns SHOULD be prepared some days before baking. The sliced buns in their baking pans should be frozen (to to four weeks) and then allowed to thaw AT LEAST 3 HOURS BEFORE BAKING. Take off foil and allow to rise.

This is a wonderful Christmas tradition and generally the highlight of any breakfast.

Related Posts

Brown Sugar Coffee Cake

Holiday Recipe Ideas for 2018

Royal Christmas Cake – Part 1

Royal Christmas Cake – Part 2

The post Pecan Sticky Buns: A Christmas Tradition appeared first on Gourmet Living.

from WordPress https://bit.ly/2tbYraW via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Lemon Artichoke Soup

Gourmet Living

I recently had a delicious soup lemon artichoke soup that comes from an unknown chef (4CTTumbleweed) that was featured in All Recipes. This is a great tasting soup with a delicious citrus counterpoint which accentuates the flavor of the artichoke.

While this is a relatively simple recipe, you need to make sure that the “stringiness” of the artichoke hearts does not distract from its taste. Cut the artichoke hearts vertically and horizontally several times to avoid strands in the finished soup.

Print

Lemon Artichoke Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A tangy warm soup that hits the spot in front of a winter fine.

Course Soup

Cuisine American

Keyword artichoke, lemon

Prep Time 20 minutes

Cook Time 30 minutes

Servings 8 servings

Author 4CTumbleweed

Cost $10

Equipment

Blender

Ingredients

1/4 cup butter

1/2 cup minced onion

1/2 cup celery minced

1/2 cup carrots minced

1 clove garlic minced

3 cups chicken broth

2 cups artichoke hearts chopped finely

1 teaspoon salt

1 teaspoon ground black pepper

1 lemon halved

3 cups half and half

Instructions

Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes.

Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil.

Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.

Related Posts

Beef Barley Soup with Lemon from Melissa Clark

Butternut Squash Soup with an Indian Twist

Pheasant Soup, Variations on Several Recipes

Ribolitta with Italian Sausage

Vietnamese Meatball and Watercress Soup or Canh

Yellow Squash with Buttermilk Soup

The post Lemon Artichoke Soup appeared first on Gourmet Living.

from WordPress https://bit.ly/36NWG1O via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Spanish Tortilla with Chorizo

Gourmet Living

There are hundreds of recipes for Spanish tortilla, that delightful tapa served in so many restaurants. Personally, I find the traditional mixture of potatoes, onions, and eggs is far too bland. Incorporating a little chorizo adds flavor and spice to the traditional Spanish tortilla.

Spanish tortilla cut for appetizers

This recipe follows Mark Bittman‘s recipe for Spanish Tortilla that was recently published in the New York Times. I have added chorizo (Goya is very close to the chorizo I ate in Spain). Also, I recommend cooking the potato/egg mixture a bit longer than recommended by Mr. Bittman.

Despite its apparent simplicity, making a firm but tasty tortilla requires practice. Most tortillas tend to be bland and overcooked. The chorizo gives it a bit more kick, but the potatoes need to be cooked properly. The potatoes need to be firm, but one should avoid overcooking (they begin to crumble). Flipping the tortilla onto the serving plate requires a level of dexterity AND strength that not many cooks have. It can be a real challenge.

Print

Spanish Tortilla with Chorizo

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Although not found in the traditional Spanish tortilla, a little chorizo goes a long way to bring out the flavors of this classic Spanish tapas recipe.

Course Appetizer

Cuisine Spanish

Keyword chorizo, eggs, onions, sweet potatoes, tapas

Prep Time 20 minutes

Cook Time 30 minutes

Resting time 10 minutes

Total Time 1 hour

Servings 12

Author Sheila May

Cost $10

Ingredients

1 ¼ pounds potatoes 3 or 4 medium

1 medium onion

1 cup olive oil extra virgin (California has better controls)

Salt and freshly ground black pepper

6 extra-large or jumbo eggs

2-3 ounces chorizo (chopped) we prefer the Goya brand of Spanish chorizo

Instructions

In an 8- or 10-inch nonstick skillet render the chopped chorizo and set aside. Drain the skillet and wipe clean.

Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. In the clean 3- to 10-inch skillet, heat the oil over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, chorizo, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn the mixture in oil with a wooden spoon, and adjust the heat so oil bubbles lazily.

Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.

Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.

Insert a rubber spatula all around edges of the tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 to 10 minutes (must be firm), then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

Related Posts

Broccolli & Ham Quiche

Melted Pepper with Ricotta Toast by Francis Lam

Mustard Cheddar Crackers: A Delicious Appetizer

The post Spanish Tortilla with Chorizo appeared first on Gourmet Living.

from WordPress https://bit.ly/2qQCltr via IFTTT

#gourmetliving #food #recipes #cooking

0 notes

gourmet4living · 4 years

Text

Royal Christmas Cake – Part 2

Gourmet Living

This is Part 2 of the Royal Christmas Cake. The cake aging in a dark place for at least 20 days and Christmas is now fast approaching. The recipe calls for adding the marzipan armor some 5 to 7 days before Christmas so it can harden. This is then followed by an application of the Royal Icing on the day before Christmas.

A Coat of Jam before adding the Marzipan

Just before adding the marzipan, I recommend poking the cake a bit with a fork, ice pick or knife and adding a little more brandy to moisten it up. Use a bit of jam (apricot is preferred) to coat the surface of the cake before adding the marzipan.

Consider using Waitrose Golden Marzipan (Sainsbury is also fine) to make your almond paste. Marzipan that can be rolled into the form to cover the top and sides is also available in US grocery stores. Use about 1 ½ – 2lbs of marzipan (imported from Waitrose) to cover the cake before covering with Royal Icing. This is applied about a week before finishing up with the royal icing.

Print

Royal Christmas Cake – Part 2

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

If you have persevered, the Marzipan layer should be added about a week to 10 days before Christmas. The cake has now aged about 3 weeks.

Servings 24 servings

Author Sheila May

Cost $40

Ingredients

Almond Paste Ingredients or Marzipan:

6 ounces castor sugar

6 ounces icing sugar

12 ounces ground almonds

4 egg yolks

3 tablespoons lemon juice

1/4 teaspoon almond essence

Ingredients for the Royal Icing

3 egg whites

1 1/4 pound icing sugar

1 1/4 teaspoon glycerine

1 teaspoon lemon juice

Instructions

Preparation of Almond Paste

Mix sugars and ground almonds. Form into a pliable paste with the egg yolks beaten with lemon juice and essence. Knead lightly until smooth and free of cracks.

Brush top and sides of the cake with melted golden syrup or with two rounded tablespoons apricot jam, melted and sieved (optional).

Cover neatly with almond paste and put cake aside in a cool place for 4 days to a week till the paste hardens.

Preparation for Royal Icing

Lightly whisk egg whites, then add sugar a little at a time, beating well till icing is smooth and stiff enough to form small peaks.

Stir in glycerine and lemon juice. Spread icing thickly over top and sides of cake smoothing with a palette knife dipped from time to time in hot water and shaken dry.

Leave icing a couple of days to harden before decorating.

Notes

A light layer of jam before adding the marzipan helps to keep the cake moist.

Related Posts

Holiday Recipe Ideas for 2018

Pecan Sticky Buns: A Christmas Tradition

Royal Christmas Cake – Part 1

Spiced Cranberry and Orange Jellies from Delia

The post Royal Christmas Cake – Part 2 appeared first on Gourmet Living.

from WordPress https://bit.ly/2P3SJA2 via IFTTT

#gourmetliving #food #recipes #cooking

0 notes