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
• 1½cups/315 grams dark brown sugar
• 1large egg
• 1tablespoon vanilla extract
• 1½cups/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.

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.

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
• 1½teaspoons 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.

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
• 1¼cups/156 grams all-purpose flour
• ½teaspoon fine sea salt
• ½teaspoon grated nutmeg
• ¼teaspoon baking powder
• 4½cups 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