Wednesday, March 6, 2024

Slow Cooker Honey-Soy Braised Pork With Lime and Ginger

 

  • 3 to 4pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut in half
  • 8large garlic cloves, finely chopped
  • 3tablespoons minced fresh ginger (from one 3-inch piece)
  • 1teaspoon red-pepper flakes, plus more to taste
  • 2teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus more lime wedges for serving
  • 1cup tamari or low-sodium soy sauce (see Tip)
  • 1cup honey
  • 1tablespoon toasted sesame oil
  • Cooked rice, noodles or lettuce cups, for serving
  • Toasted sesame seeds, sliced scallions and chopped cilantro, for topping

PREPARATION

  1. Step 1

    Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)

  2. Step 2

    Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.

  3. Step 3

    Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.


Sunday, January 21, 2024

Maple Blueberry Oatmeal Cookies

 

INGREDIENTS

Yield:30 cookies

    FOR THE BLUEBERRY-MAPLE JAM

    • 2cups fresh or frozen blueberries (no need to thaw)
    • 3tablespoons maple syrup, or to taste
    • 1tablespoon fresh lemon juice, plus 2 teaspoons finely grated lemon zest (see Tip)
    • Pinch of fine sea or table salt

    FOR THE COOKIES

    • 1cup/227 grams unsalted butter, softened, more for pans
    • cups/315 grams dark brown sugar
    • 1large egg
    • 1tablespoon vanilla extract
    • cups/187 grams all-purpose flour
    • 1teaspoon fine sea or table salt
    • 1teaspoon ground cinnamon
    • 1teaspoon ground cardamom
    • ½teaspoon freshly grated nutmeg
    • ½teaspoon baking soda
    • 3cups/260 grams rolled oats (not instant)
    • 1cup/100 grams chopped pecans or walnuts
  • PREPARATION

    1. Step 1

      In a small saucepan, combine berries, maple syrup, lemon juice, zest and salt. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer vigorously for 12 to 22 minutes, or until the jam has thickened; most of the liquid should have evaporated and what’s there should look syrupy rather than runny. Transfer jam to a bowl. Refrigerate or freeze until cool, about 20 to 30 minutes. (Jam can be made up to 5 days in advance and stored in the refrigerator.)

    2. Step 2

      Heat oven to 350 degrees. Line two large cookie sheets with parchment paper or reusable silicone liners.

    3. Step 3

      Using an electric mixer, beat butter and sugar in a large bowl until fluffy, about 2 minutes. Beat in egg until fully incorporated. Then beat in vanilla extract, scraping down the sides of the bowl with a rubber spatula.

    4. Step 4

      In a separate bowl, mix together the flour, salt, cinnamon, cardamom, nutmeg and baking soda. Set mixer on low speed and beat flour mixture into the butter mixture. Stir in oats and nuts. (Dough can be made up to 5 days in advance and stored in the refrigerator.)

    5. Step 5

      Spoon or scoop out large tablespoonfuls of dough onto prepared cookie sheets, leaving at least 2 inches between each cookie. Use your thumb or a spoon to make a thumbprint. Spoon a heaping ½ teaspoon of jam into each thumbprint. Top jam with an additional 1 tablespoon of dough and press around the edges to lightly seal the cookie. A little of the jam will seep out, which is good; it will give the baked cookies a nice rippled look.

    6. Step 6

      Bake for 15 to 23 minutes, or until the edges turn deep golden brown and the centers are firm. Transfer cookie sheets to a wire rack to cool. Store in an airtight container at room temperature for up to 5 days.

    TIP
    • It’s easier to zest the whole lemon before halving it to squeeze the juice.

Saturday, January 20, 2024

Christmas Glazed Ham

 

INGREDIENTS

Yield:10 to 12 servings
  • 1(6- to 8-pound) boneless, unsliced city ham (brined and cooked, unsmoked or lightly smoked)
  • 20 to 30cloves
  • 6clementines, halved through the equator then deseeded
  • 2fresh (or dried) bay leaves
  • ¾packed cup Demerara sugar
  • 4tablespoons dry English mustard powder (such as Colman’s)
  • 2tablespoons plus 1 teaspoon classic yellow mustard (such as French’s)
  • 1tablespoon white wine vinegar
  • 2tablespoons olive oil
  • 1scant cup mayonnaise
  • 1star anise (or ⅛ teaspoon star anise powder)

PREPARATION

  1. Step 1

    Heat the oven to 350 degrees. Score the ham by cutting across the ham at an angle with a small, sharp knife, only going about ½ inch deep. Repeat the scoring multiple times in the same direction, creating parallel lines that are about 1½ inches apart all the way across the ham, and then repeat the scoring process in the opposite direction to create a diamond pattern. Stud the corners of each diamond on the top side of the ham with a clove.

  2. Step 2

    Place the ham in a roasting pan large enough to fit the ham with around 3 inches of space around the edge. Surround it with 8 of the clementine halves, setting them cut side up. Add the bay leaves and ½ cup water. Cover the pan tightly with foil and cook for 30 minutes.

  3. Step 3

    Remove from the oven and carefully transfer the cooked clementines to a blender, along with the sugar, mustard powder, yellow mustard, vinegar and oil. Blend until smooth, then pour the mixture over the ham.

  4. Step 4

    Place the remaining clementines around the ham, setting them cut side up, reduce the oven temperature to 325 degrees and roast, uncovered, for another 2 to 3 hours (roughly 20 minutes cook time per pound). Check every 30 minutes or so, and add ¼ cup of water at a time if the sauce starts to run dry around the edges of the pan. Remove from the oven once the glaze is golden and the pan juices are nice and sticky. Increase the oven temperature to 400 degrees.

  5. Step 5

    Transfer the ham to a cutting board and whisk the mayonnaise into the glaze in the pan, then use a spatula to transfer the mixture into a bowl. Return the ham to the pan, and apply a thin layer (around ¼ cup) of the mayonnaise mixture onto the ham as a glaze. Cook for a further 6 to 8 minutes until the glaze is glossy.

  6. Step 6

    Remove from the oven, grate the star anise on top using a microplane, and set aside to rest for 20 minutes before carving. Serve the remaining mayonnaise mixture with the ham, or later as a condiment to make sandwiches from any leftovers.

Wednesday, January 10, 2024

Pimento Cheese Pie

INGREDIENTS

Yield:One 8-by-12-inch pie (8 to 12 servings)

FOR THE DOUGH

    • 2cups ice cubes
    • 1cup/226 grams cold unsalted butter, preferably European-style
    • 2cups/250 grams all-purpose flour, plus more for rolling
    • teaspoons coarse kosher salt

FOR ASHLEY’S PIMENTO CHEESE

    • ¼cup finely diced roasted red pepper (jarred, or from 1 small bell pepper; see Tip)
    • ¼cup mayonnaise
    • 2teaspoons finely grated red onion
    • 2teaspoons hot sauce
    • 1teaspoon coarse kosher salt
    • 1teaspoon finely ground black pepper (toasted, if desired)
    • 5ounces aged Cheddar, finely grated
    • 4ounces sharp white Cheddar, finely grated

FOR ASSEMBLY

    • 1egg
    • Freshly ground black pepper

PREPARATION

  1. Step 1

    Prepare the dough: Fill a 2-cup measuring cup with ice and top it off with water. Set aside. Cut the butter into ½-inch cubes and refrigerate.

  2. Step 2

    Combine the flour and salt in a large bowl. Toss the chilled butter cubes into the dry mixture to coat. To start the fraisage (a French pastry technique which will create buttery flakes coated with flour), empty the contents of the bowl onto your largest flat worktable. Use the heels of your hands to smear the butter pieces with the flour mixture to create long flour-full flakes of butter, constantly recoating the butter with flour before smearing. Every piece of butter should be smeared with some flour before you begin to add the water. Doing this deftly is key. If the butter starts to feel too warm, return the mixture to the bowl and briefly place the bowl in the freezer or refrigerator to chill it.

  3. Step 3

    Scrape the butter-flour mixture back into the bowl and drizzle in about 2 tablespoons of ice water. Using your hands only as paddles (do not do any kneading yet), toss the water into the flour, as if you were tossing a salad, until it is fully absorbed. Gradually add more water, 2 tablespoons at a time, tossing with your hands. Do this until the dough begins to hold together and does not take any more water. You will likely use about 4 tablespoons, depending on the humidity. Once you feel your flour has become a dough and feels moist but not wet or sticky, dump it back onto the surface and give it a few strong kneads to work it all together. Your dough should be tacky and supple, but not sticky or moist. Form into a rectangle and wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.

  4. Step 4

    Make the pimento cheese: Combine the red pepper, mayonnaise, onion, hot sauce, salt and black pepper in a large bowl; mix well. Add both cheeses and mix well. Cover and refrigerate for at least 1 hour and up to 1 day.

  5. Step 5

    To assemble: Make an egg wash by whisking the egg and 1 tablespoon water together. Set aside. Line a large baking sheet with parchment paper.

  6. Step 6

    On a floured surface, with a floured rolling pin, roll the dough into a 12-by-16-inch rectangle that is about ⅛-inch thick. Cut in half to form two 8-by-12-inch rectangles and set one half aside. Place the other half on the prepared baking sheet.

  7. Step 7

    Brush 1 inch of the edges with the egg wash and evenly spread the pimento cheese in the center without going beyond the egg wash. Top with the other dough and seal the edges with a fork or your fingers. If you’d like clean, even edges, you can trim the edges with a knife or fluted pastry wheel.

  8. Step 8

    Brush the top with egg wash, cut a few vents and sprinkle with freshly ground black pepper. Freeze until very cold and firm, at least 30 minutes and up to a month, if covered very well with parchment and then plastic film.

  9. Step 9

    Heat the oven to 450 degrees. Bake the pie for 5 minutes, then lower the heat to 425 degrees and bake for 20 minutes. Do your best to not open the oven during the bake.

  10. Step 10

    Remove from the oven and immediately slide the slab pie onto a cooling rack. There will likely be some fat pooling on the pan from the cheese. This is OK, but it is important to get the slab pie off the parchment and baking sheet so it doesn’t reabsorb this fat and become soggy. The bottom should be sturdy and it should be easily moved.

  11. Step 11

    Cool for 20 minutes, then cut into squares and eat warm. It is also great the next day at room temperature.

TIP
  • If roasting your own pepper, at least one day before making the pimento cheese, place the pepper directly over a high gas flame. Use metal tongs to rotate the pepper and char the entire surface. To char the stem end, balance the pepper stem side down on the grate, about 8 minutes. (If you don’t have a gas range, roast the pepper under a broiler set on high. Rotate it with metal tongs to char evenly.) Transfer the pepper to a metal bowl, cover with plastic wrap and let sit for 15 minutes. Use a dish towel to gently rub off the skin. (Don’t run it under water, as this will wash away some of the flavor.) Remove the stem and seeds and finely dice the pepper. You should have about ¾ cup. In a small bowl, combine the diced pepper and 1 tablespoon vinegar; refrigerate overnight.

Monday, January 1, 2024

Summer berry buckle

INGREDIENTS

Yield:8 servings
  • ½cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
  • ½cup/100 grams granulated sugar, more for sprinkling
  • ¼cup/55 grams light brown sugar
  • 3large eggs, at room temperature
  • 1tablespoon/5 grams finely grated lemon zest
  • 1teaspoon/5 milliliters vanilla extract
  • cups/156 grams all-purpose flour
  • ½teaspoon fine sea salt
  • ½teaspoon grated nutmeg
  • ¼teaspoon baking powder
  • cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
  • Cinnamon, for dusting (optional)
  • Confectioners’ sugar, for dusting
  1. Step 1

    Heat oven to 375 degrees. Butter a 9-inch round cake pan.

  2. Step 2

    In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.

  3. Step 3

    In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.

  4. Step 4

    Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.

  5. Step 5

    Allow cake to cool, then sprinkle with 

Thursday, December 14, 2023

Technicolor cookies

Ingredients

Yield:About 48 cookies

    For the Cookies

    • cups/320 grams all-purpose flour
    • teaspoons ground cinnamon
    • teaspoons ground ginger
    • ¾teaspoon ground cardamom or 1 teaspoon freshly crushed cardamom
    • ½teaspoon baking powder
    • ½teaspoon kosher salt (such as Diamond Crystal)
    • ¾cup/169 grams unsalted butter, at room temperature
    • 1cup/200 grams granulated sugar
    • 2tablespoons freshly grated orange zest (from about 2 large navel oranges)
    • 2teaspoons vanilla extract
    • 1large egg, at room temperature

    For the Royal Icing

    • 6cups/680 grams powdered sugar (1½ pounds)
    • 6tablespoons/50 grams meringue powder
    • 4different colors of gel food coloring

Preparation

13:10
Make the recipe with us
  1. Step 1

    Make the cookies: In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, baking powder and salt.

  2. Step 2

    In a large bowl using an electric mixer on medium speed, beat together butter, granulated sugar, orange zest, vanilla extract and egg. Add flour mixture to butter mixture, and beat until combined.

  3. Step 3

    Set a 12-by-16-inch sheet of parchment paper on a work surface. Set the dough on top and cover with another piece of parchment. Roll dough into an even ¼-inch-thick rectangle, squaring off the edges. Set the dough, still sandwiched in parchment, on a rimmed baking sheet and refrigerate until very cold and firm, about 30 minutes.

  4. Step 4

    Prepare the royal icing: Combine powdered sugar and meringue powder in a large bowl. Add ⅔ cup water and beat with an electric mixer on medium until thick and glossy, about 7 minutes. Check the consistency of the icing: When you drizzle the icing over itself, it should take 10 seconds to reincorporate. Add more water, 1 teaspoon at a time as necessary, to reach that consistency.

  5. Step 5

    Separate icing into 5 bowls and tint 4 as desired, leaving one white. Cover and let stand at room temperature for 30 minutes.

  6. Step 6

    Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

  7. Step 7

    Pull the dough from the fridge, and, working quickly, cut dough into 1-by-2½-inch rectangles. If dough is still cold, separate rectangles and place on prepared baking sheets ¼ inch apart. If the dough has gotten warm, chill (or freeze) it until cold before baking.

  8. Step 8

    Bake, rotating halfway through, until golden brown, 10 to 12 minutes. Transfer cookies to a rack to cool completely, about 30 minutes. Set the rack over a parchment-lined sheet and line up the cookies, sides touching, in rows of 8.

  9. Step 9

    Set another rack over a parchment- lined sheet. Into a small (4-inch- diameter) bowl, spoon some of each color so you have several parallel bands of colored icing. (Cover any unused icing.) Pour icing in thin ribbons over the cookies moving left to right, then right to left and back again, filling in holes, until you run out. Repeat with more icing. Immediately and carefully separate cookies, one by one, with an offset spatula and transfer to the clean rack.

  10. Step 10

    Let the cookies stand at room temperature, uncovered, until set, at least 6 hours.

Tip
  • Make the dough and refrigerate it, well wrapped in plastic wrap, for up to 3 days or freeze it for up to 1 month. Alternatively, you can freeze the baked cookies, without icing, well wrapped for up to 3 months.

Black Sesame ShortbreadBy Genevieve Ko



Black Sesame Shortbread
 
Time
45 minutes, plus chilling and cooling

Snappy and crumbly, these not-too-sweet cookies are the sort of treats that make you take a deep breath and slow down. Immediately loveable and layered with complex nutty, toasty and savory notes from black sesame, they’re great with tea. The slice-and-bake dough comes together entirely in a food processor (only one bowl to wash!) and can be refrigerated as a wrapped log for a few days before baking.

Featured in: Easy, Festive Dishes for Chinese New Year at Home

INGREDIENTS
Yield: About 24 cookies
¾
cup/100 grams roasted black sesame seeds (see Tip)
cup/80 grams granulated sugar
¾
teaspoon fine sea or table salt
1
cup/132 grams all-purpose flour
½
cup/114 grams cold unsalted butter, cut into small cubes
1
teaspoon pure vanilla extract
2
tablespoons white sesame seeds, for sprinkling


Ingredient Substitution Guide
PREPARATION
Step 1
In a food processor, process the black sesame seeds, sugar and salt until the mixture forms a mass around the blade, about 3 minutes. The fat from the seeds should release, and the blend should go from the texture of wet sand to on the verge of becoming pasty. Scrape the bowl and add the flour. Pulse until the flour is evenly incorporated with the seeds into a sandy mixture.

Step 2
Add the butter and vanilla, and pulse until the mixture goes from coarse crumbs to large clumps. Transfer to a sheet of plastic wrap and firmly squeeze, and roll into a 2-inch-diameter log. Wrap tightly and refrigerate until firm, at least 1½ hours or up to 3 days.

Step 3
When ready to bake, heat the oven to 350 degrees with racks in the top and bottom thirds of the oven. Line 2 baking sheets with parchment paper.

Step 4
Cut the chilled log into ⅓-inch-thick slices and place on the prepared sheets, spacing ½ inch apart. If any bits of dough crumble off while slicing, pat them back into the rounds. Sprinkle the tops with the white sesame seeds.

Step 5
Bake, switching the positions of the sheets halfway through, until the edges are brown and the tops golden brown, 18 to 20 minutes. Cool completely on the sheets on wire racks. The shortbread will keep in an airtight container for up to 5 days.

Tip
Black sesame seeds, particularly ones from Japanese brands, are often sold toasted. If you can find only raw black sesame seeds, toast them by stirring them in a skillet over medium heat until fragrant and popping, 2 to 3 minutes. Cool completely before grinding. Taste the black sesame seeds before baking to make sure they’re not rancid; they should be nutty and delicious.
Similar Recipes