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Coffee Liqueur Whipped Cream

Course: Dessert

Coffee Liqueur Whipped Cream

ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 4 cups
Photo by Lynne Calamia
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  • 1 cup heavy whipping cream
  • 1 tablespoon plus 2 teaspoons confectioner's sugar
  • 1 tablespoon coffee liqueur
  • 1 or 2 drops vanilla extract
  • 1/4 teaspoon instant espresso powder

Specialized Hardware

Stand mixer with whisk attachment or a balloon style whisk and a very good arm
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 4 cups

Procedure

  • Stash the mixer's bowl and the whisk attachment in your freezer for 10-15 minutes.
  • When the bowl and whisk are good and cold, reassemble your stand mixer. Add half of the sugar and the whipping cream to the bowl and whisk until thick and frothy, about 2 minutes. Add the rest of the sugar, the coffee liqueur, vanilla, and espresso powder. Continue whipping just until the cream reaches medium peaks.
  • Store any unused portion in and airtight container for up to 10 hours. When ready to use, re-whisk for 10-15 seconds (a hand whisk is fine for this). Serve with my Pumpkin Spice Latte Sweet Potato Pie, or honestly, everything else in the house with the possible exception of spaghetti and meatballs.

The Really Final Turkey, with Gravy: RELOADED

 

Course: Main Course

The Really Final Turkey, with Gravy: RELOADED

ACTIVE TIME: 30 minutes
TOTAL TIME: 2 days 15 hours
Yield: 10 12 servings
I know, it seems I never do completely settle on a roast turkey recipe. Well, this is a version of our original brined bird adjusted for a frozen bird that you actually thaw in brine, which means a faster T-Day turnaround without the need for a lot of refrigerator space. All you need is a standard 5-gallon water cooler (construction-site style). And, we've made a few adjustments to the gravy software. Is this really the final, probably not, but it'll do 'til next year."
Photo by Lynne Calamia
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  • 1 14-16 pound Frozen turkey
  • 6 quarts hot water
  • 285 grams kosher salt (2 cups) plus more for gravy
  • 220 grams dark brown or turbinado sugar (1 1/4 cups)
  • 2,268 grams ice (5 pounds)
  • 400 grams carrots (about 4 medium), cut into 1/4-1/2 inch thick half-moons
  • 225 grams leeks (1 medium), cleaned and cut into 1/4-1/2 inch thick half-moons
  • 113 grams cremini mushrooms (4 ounces), halved
  • 14 grams fresh rosemary (about 6 sprigs)
  • neutral oil (safflower, sunflower, peanut) for the turkey
  • 1 cup white wine (or you can substitute with chicken or turkey stock)
  • 1 quart unsalted chicken or turkey stock
  • 56 grams unsalted butter (4 tablespoons)
  • 45 grams all-purpose flour (5 tablespoons)
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons apple cider vinegar
  • 1-2 drops soy sauce
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

Specialized Hardware

Sport sideline style beverage cooler (5 gallon range)
a large wad of bubble wrap
2 rimmed half sheet pans with wire racks
butcher's twine
Probe style digital thermometer with alarm
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 days 15 hours
Yield: 10 12 servings

Procedure

  • Brining the frozen bird: Dissolve the brown sugar or turbinado sugar and the salt in 6 quarts of hot water, as in just hot from the tap. When the solids are dissolved follow with 5 pounds of ice and stir until it's almost melted, then gently lower the turkey into the cooler, breast-end down. Take a wad of bubble wrap and stuff it down on top of the bird, then close the lid of the cooler. The bubble wrap will help keep the bird fully submerged. Set the cooler in a cool place for 48 to 60 hours (2.5 days).
  • When you're ready to roast, heat the oven to 500 F and adjust the oven racks so that the turkey will fit on the rack on the second lowest level in the oven. Spread the carrots, leek, mushrooms, and rosemary in a single layer on a half sheet pan and top with an oven-safe wire cooling rack.
  • Take the turkey out of the brine and remove the neck and bag of guts. Rinse the turkey inside and out with cold water. Discard the brine and pat the bird as dry as you can with paper towels. Place the bird on the wire rack above the veg-rosemary mixture. Cut a piece of butcher's twine, about 5 feet long and truss the turkey. (See note)
  • Pre-form an aluminum shield (aka a turkey triangle) by folding a large sheet of heavy duty aluminum foil to form a triangle. Place over the turkey breast so that the point is toward the legs. Press on the sides of the foil to form it to the breast and hold its shape. Remove and set aside next to the oven for now. Brush the turkey lightly with oil. Slide the oven rack out, place the turkey on it, then pour 1 cup of wine or stock into the pan of vegetables. Carefully slide the rack in and close the door.
  • Roast in the oven for 30 minutes. (If you have an exhaust fan, turn it on. If you don't, open a window; there will be some smoke.) Carefully remove the turkey from the oven and, working quickly, insert a probe thermometer into the thickest part of the breast, avoiding any bones. If the breast skin is already very dark, top with the turkey triangle, If it is golden brown, don't add the turkey triangle, but keep an eye on the skin and add it if it is getting too dark.
  • Return the turkey to the oven and reduce the oven temperature to 350 F. Set an alarm on the probe to go off at 155 F. A 14-pound turkey should take an additional 1 1/2 to 2 hours, but the temperature of the meat is more important than the time it takes to get there, so keep an eye on the thermometer.
  • When the alarm goes off, transfer the turkey to a second cooling rack on a second half sheet pan and leave the bird to rest for 45 minutes before transferring to a cutting board for carving.
  • Meanwhile make the gravy: Remove the wire rack from the roasting pan and put the rack in the sink. Transfer the vegetables and any juices to a 4-quart saucepan. Add the quart of stock to the saucepan, place over medium-high heat, and bring to a simmer. Reduce the heat to medium-low and hold the simmer until the broth is flavorful, about 10 minutes.
  • Strain the broth through a fine-mesh sieve set over a large heatproof measuring cup or bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Remove most of the fat using a ladle or fat separator. Measure out 4 cups of the fortified broth, saving any remainder for another use. Wipe out the saucepan.
  • Add the butter to the now empty saucepan and return to medium heat to melt. Once the butter has melted, briskly whisk in the flour, followed by the thyme. Continue whisking until the flour and fat (the "roux") lighten in color and foam, about 1 minute. Then, still whisking, slowly pour in the 4 cups fortified broth. Bring to a simmer, then reduce the heat to medium-low and continue to cook, whisking frequently, until thickened, about 7 minutes. Remove from the heat and stir in the vinegar, soy sauce, and pepper. Taste and season with additional pepper and/or salt. Serve with the turkey.
Note:
I have gone over to trussing because I've found that a uniform poultry package (so to speak) cooks more evenly than one that's all kind of spread out with wings and legs akimbo. You may truss however you like of course but we've snuck a little video in here to demonstrate how we do it.

Holiday Standing Rib Roast and Yorkshire Pudding

 

Course: Mains
Keyword: Beef, Christmas, Entertaining, Holidays, Meats

Holiday Standing Rib Roast and Yorkshire Pudding

Man wearing apron cutting thick & juicy cuts of rib roast on a wood cutting board.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 day 4 hours 45 minutes
Yield: 6 to 10 servings
I still say that if I were to only cook one hunk of steer a year, this would be the hunk I'd cook. It's a Christmas-Day standard in our house and I'm always tinkering with it. In this version, we trade out the oil rub for beef fat or even tallow, which adds beefy flavor while providing a more stable substrate for salt and pepper.
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  • 1 (3- to 4-bone) standing rib roast, preferably from the loin end, with the fat cap in place, 7 to 10 pounds
  • 2 tablespoons jarred beef fat or tallow (store bought or previously saved from cooking) See note
  • 2 teaspoons per bone plus 1 1/2 teaspoons for the pudding kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 cups all-purpose flour
  • 2 cups whole milk, at room temperature
  • 4 large eggs, at room temperature

Specialized Hardware

6 feet Cheesecloth
digital probe thermometer
Food processor, blender, or immersion blender
12-inch Cast-iron skillet
Man wearing apron cutting thick & juicy cuts of rib roast on a wood cutting board.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 day 4 hours 45 minutes
Yield: 6 to 10 servings

Procedure

  • Roll out 6 feet of cheesecloth then cut it in half. Lay the roast at the end of piece one and roll it up. Then turn 90 degrees and roll up in the second piece for total coverage. Place the wrapped roast on a cooling rack set inside a quarter sheet pan (to take up minimum fridge space). I usually tie it to the rack so that it's standing on its side. Leave it for 4-5 days.
  • When you're ready to cook, remove the roast from the refrigerator, unwrap and discard the cheesecloth, then rub the roast with 2 tablespoons of the beef fat or tallow. (You can leave it on its rack/half sheet pan.) Salt the roast using 2 teaspoons per bone, then add the pepper. Leave uncovered at room temperature for 1 hour.
  • Grab a digital probe thermometer. For best probe placement, look for the ridge in the fat cap near the ribs, go about an inch to an inch and a half above it and insert the probe in horizontally at least three inches, the target being the center of the eye muscle. If you hit bone, withdraw, move up another inch and try again. Set the alarm for 118 degrees F and position the roast on the lower middle rack in a cold oven. Crank the heat to 250 F and roast until the meat hits its target temperature, about 3 hours for a 3-bone roast of up to 4 hours for a 4-bone roast. (Temp is more important than the time here, as times will vary depending on the exact weight and shape of the roast.)
  • When the thermometer alarm goes off, remove the roast from the oven, cover with foil, and let rest while preparing the pudding.
  • Place your skillet on the lower middle rack in the oven and increase the oven temperature to 400 F. Once the roast has rested for about 10 minutes, set the roast on a cutting board and drain any drippings from the sheet pan into a heatproof liquid measuring cup. Return the foil covered roast to the pan.
  • Measure out 2 tablespoons of the roast drippings and add to a food processor, blender, or place in a tall container if you are utilizing an immersion blender. Add the eggs, salt, milk, and flour and process until smooth, about 30 seconds.
  • Carefully slide out the rack holding the hot skillet. Add and additional 2 tablespoons of drippings to the skillet and swirl to coat the bottom of the pan. Pour the batter into the skillet, then return to the oven and bake until the pudding is puffed and golden brown, about 30 minutes.
  • Once the pudding has finished, remove it to a rack or trivet and cover loosely with foil. Crank the oven as high as it will go and return the roast to cook until the exterior is deeply browned, about 10 minutes.
    To serve, simply carve the roast and serve with the pudding. No need to rest the meat, as the interior will have rested before returning to the oven.
Note:
Tallow is a bit different from just rendered beef fat because it's made mostly from suet, which is fat around the kidneys which is harder and drier than other forms of beef fat. It's also refined before packaging. 
Rendered beef fat is really just drippings you collect and heat to remove water, strain and store in the fridge. 
 

Pre-Made Pie Crust: RELOADED

 

Course: Sweets
Keyword: Baking, Desserts, Pie Crust

Pre-Made Pie Crust: RELOADED

Pre-made pie crust in a pie pan on a tea towel on a wooden countertop.
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 45 minutes
Yield: 1 (9-inch) pie crust
We've heard from quite a few of you that you're having a tough time managing this dough into a 9-inch pie pan, so we've updated the dosages a bit to create a slightly bigger dough. You'll need to trim a bit off but that will provide some scraps for any required patching.
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  • 9 tablespoons unsalted butter, cubed
  • 1 cup plus 2 tablespoons plus 2 teaspoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/4 cup plus 1 teaspoon ice water

Specialized Hardware

Digital kitchen scale
Food processor
2 identical nonstick heavy-duty 9-inch pie pans (yes, you need 2 pans to make 1 crust!)
Parchment paper
Pre-made pie crust in a pie pan on a tea towel on a wooden countertop.
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 45 minutes
Yield: 1 (9-inch) pie crust

Procedure

  • Place the butter in the freezer for 15 minutes, along with two identical 9-inch metal pie pans.
  • Combine the flour and salt in the bowl of a food processor and use one-second pulses to combine. Add the butter and pulse until the texture looks mealy and the butter has formed uniformly small pebbles, about 10 one-second pulses. Pour in the water and pulse until you can no longer see large pieces of butter and the mixture holds together when squeezed, 5 one-second pulses. Turn the dough out onto a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Flatten into a 1-inch-thick disk and refrigerate for 30 minutes.
  • Remove the dough from the refrigerator, unwrap, and place on a lightly floured piece of parchment paper. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. Roll the dough out into an 11-inch-diameter and 1/8-inch thick circle. If the dough is too firm to roll at first, give it 5 minutes on the counter to soften, but not much more or the fat may start to melt.
  • Remove the pie pans from the freezer and invert one. Lay the dough, still sandwiched between the parchment sheets, over the inverted pan and peel back the top sheet of parchment. Place the second pan over the inverted pan and press down gently to shape the dough. Flip both pans over, lift the top one out and peel away the second piece of parchment. Set the top pie pan back into the other to create a pan-dough sandwich. Invert the pan-dough sandwich and trim away excess dough. Freeze the pan-dough sandwich, upside down, for at least 30 minutes or up to overnight.
  • When ready to bake, position a rack in the center of the oven with a second rack just beneath it. Place a sheet pan on the lower rack. Heat oven to 300°F.
  • Place the inverted pie pans in the oven directly on the top rack. Bake until the crust begins to set, 1 hour, then crank the oven to 375°F, and continue to bake until you can see the edges of the crust turn deep brown, 15 to 20 minutes. (The final baking time is highly dependent on the color of your pie plates; darker plates will accelerate cooking, so begin checking after the crust has been baking at 375°F for 15 minutes. If you use light metal plates, expect this second baking time to be closer to 20 to 30 minutes. Do not under-bake the crust.) Remove from the oven, flip right side-up, remove the top pie pan, and cool completely before filling.

Pumpkin Spice Latte Sweet Potato Pie

 

Course: Sweets
Keyword: Baking, Desserts, Entertaining, Holidays, Thanksgiving

Pumpkin Spice Latte Sweet Potato Pie

ACTIVE TIME: 45 minutes
TOTAL TIME: 3 hours
Yield: 8 servings
I keep tinkering with this pie and finally decided to go full on Pumpkin Spice Latte on it, with the addition of many, many more spices. As for the latte part, you'll have to top with our Coffee Liqueur Whipped Cream, which is linked herein. This pie is now complete. Oh, and if you skip the grains of paradise, I'll find out and I will be ever so vexed with you.
Photo by Lynne Calamia
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  • 21 ounces sweet potatoes (2 to 3 medium)
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 3/4 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon grains of paradise, ground in spice grinder, peppermill, of mortar & pestle
  • 1/4 teaspoon kosher salt
  • 1 (9-inch) Premade Pie Crust (fully baked and cooled)

Specialized Hardware

Digital kitchen scale
Spice grinder, pepper mill, or mortar & pestle for grinding grains of paradise
Digital instant-read thermometer
Fine-mesh sieve
ACTIVE TIME: 45 minutes
TOTAL TIME: 3 hours
Yield: 8 servings

Procedure

  • Heat the oven to 400°F.
  • Place the sweet potatoes on a quarter sheet pan or baking dish and roast until fork-tender, about 1 hour. Transfer to a plate and let sit at room temperature until cool enough to handle, about 30 minutes. Meanwhile, reduce the oven temperature to 350°F.
  • Peel off the skin from the potatoes and discard it. Weigh the sweet potato flesh; you should have between 13 1/2 and 14 ounces (380 and 400 grams). Transfer the sweet potato flesh to a stand mixer fitted with the paddle attachment. Beat on medium-low speed until smooth, about 1 minute. Turn the mixer off, add the sugar and beat on medium-low another 30 seconds. Turn the mixer off again and add the eggs, cream, cinnamon, nutmeg, cloves, allspice, cardamom, grains of paradise, and salt. Return the mixer to medium-high and continue to beat until smooth with no sugar visible, about 30 seconds.
  • Place a large fine-mesh sieve over a medium bowl, then pour the sweet potato mixture through the sieve. Use a rubber spatula to press the filling through the sieve and strain out any sweet potato fibers; it will take some effort but is well worth it for a smooth pie. Transfer to the pie crust and smooth the top.
  • Bake until the pie just jiggles slightly in the center and has reached an internal temperature of 165 to 175 degrees F, 40 to 45 minutes. Let cool on a wire rack for at least 1 hour. Serve at room temp or chill completely before slicing. Stash any leftovers covered and refrigerated.

Best Burger Ever

 

Course: Mains
Keyword: Beef, Best Burger Ever, Grill, Lamb, Meats, Summer

Best Burger Ever

ACTIVE TIME: 26 minutes
TOTAL TIME: 2 hours 26 minutes
Yield: 4
Photo by Lynne Calamia
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  • 8 ounces sirloin steak, trimmed and cut into 1-inch cubes
  • 8 ounces chuck steak, trimmed and cut into 1-inch cubes
  • 8 ounces lamb shoulder, trimmed and cut into 1-inch cubes
  • Kosher salt
  • 4 ounces grated cheddar cheese, smoked if preferred
  • 4 hamburger buns
  • Mayonnaise

Specialized Hardware

Food grinder or food processor
Instant-read thermometer
Chimney starter
All-natural lump charcoal
Kettle grill
ACTIVE TIME: 26 minutes
TOTAL TIME: 2 hours 26 minutes
Yield: 4

Procedure

  • Pass the meat through the coarsest die of a food grinder, or pulse each cut in a food processor until it resembles a medium grind, about 10 pulses. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat. Place in the refrigerator, uncovered, for 2 hours.
  • After 2 hours, fill a large chimney starter with charcoal and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.
  • While the coals are heating, shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick. Sprinkle each patty on both sides with salt. Place on the grill and do not move for 2 minutes. Flip the burgers every 2 minutes until they reach an internal temperature of 135ºF on an instant-read thermometer. Watch for hot spots and move the burgers if flare-ups occur. Resist the urge to smash down on the patties. Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut-side down for 1 to 2 minutes. Remove and place them cut-side up on a platter. Divide the cheese evenly between the top buns, and set the meat patty on top of the cheese. Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat. Allow each burger to sit upside down for a minute before flipping and consuming.

Tuna Salad Undone

 

Course: Sides & Salads
Keyword: Appetizers, Gluten-Free, Healthy, Salads, Seafood, Tuna Salad Undone

Tuna Salad Undone

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings
Photo by Lynne Calamia
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  • 6 to 8 ounces ventresca canned tuna, packed in olive oil
  • 4 leaves butter lettuce, rinsed and patted dry
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons finely chopped red or orange bell pepper
  • 1 tablespoon nonpareil capers
  • 2 tablespoons chopped hard-boiled egg
  • 1 tablespoon micro greens or chopped herbs
  • 1/4 teaspoon black lava sea salt or flaky salt
  • 1/2 lemon
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings

Procedure

  • Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients.
  • Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg, and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon.

Beef sliders with Griddled Onions

 

Course: Mains
Keyword: Beef, Game Day, Grill, Meat, Summer

Beef Sliders with Griddled Onions

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 8 servings
This burger procedure looks to capture the discreet-bourgeoisie charm of the White Castle/Krystal-style burger: small greasy, and irresistible. Since the bread/meat ratio is critical, pick your buns, then put the patties to fit. And remember, they've got to be square. Because, well...because.
Note: The onions have been added to the base procedure, and unlike the buns in the show, these are simply heated on the griddle rather than warmed in the oven. Why waste all that heat?
This recipe first appeared in Season 7 of Good Eats.
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  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 small onions, finely chopped to yield about 2 cups
  • 1 pound ground chuck
  • 8 (3-inch) buns or rolls, split in half
  • 2 to 3 tablespoons mayonnaise (Duke's is our preferred brand)
  • 8 dill pickle chips, preferably ice cold
  • yellow mustard (plain, American stuff — not deli or spicy)

Specialized Hardware

Electric griddle
Pizza wheel
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 8 servings

Procedure

  • Heat a griddle to 350ºF.
  • Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
  • Line a half sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap and roll with a rolling pin (a wine bottle will do in a pinch) until the meat covers the surface of the pan; it should be very thin. Remove the plastic wrap and sprinkle the meat with the seasoning mixture. Fold the meat in half, widthwise, using the parchment paper. Roll a couple of times just to seal the two layers, then use a pizza wheel to cut the meat into 8 even squares.
  • Cook the burgers on the griddle for 2 to 3 minutes per side. Resist the urge to press them with your spatula. When cooked, stack them on one side of the griddle and cover with aluminum foil to keep warm.
  • Spread the onions out on the griddle and fry in the residual beef fat. Turn them every minute or so until they start to brown. Push over to the other side, opposite the patties.
  • Place the buns cut-side down on the griddle (don't worry, there will still be some fat there) and lay a sheet of foil over them for 2 minutes.
  • Construct the burgers thusly: Spread mayonnaise on the bottom bun. The fat will produce a moisture barrier, thus preventing said bun from becoming soggy. The cooked onion is next, followed by the meat. Stack pickles atop and finally the top bun, liberally mustarded. Repeat until there's nothing left to build. Consume.

Grilled Curry Cornish Hens

 

Course: Mains
Keyword: Dairy-Free, Gluten-Free, Grill, Grilled Curry Cornish Hens, Meats

Grilled Curry Cornish Hens

ACTIVE TIME: 35 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 1/3 cup vegetable oil
  • 1 teaspoon fennel seed
  • 1 teaspoon cumin seed
  • 1 teaspoon whole coriander
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon hot smoked paprika
  • 1/3 cup slivered almonds, toasted
  • 1 teaspoon kosher salt
  • 2 (1 1/4 to 1 3/4 pound) Cornish hens

Specialized Hardware

Blender
Kitchen shears
Digital instant-read thermometer
ACTIVE TIME: 35 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings

Procedure

  • Heat a gas grill to 500ºF. Place a brick, wrapped in aluminum foil, onto the grates of the grill to heat.
  • Add the vegetable oil to a 1-quart saucepan and place over high heat. Heat until you see ripples in the in the oil, but do not allow to smoke. Add the fennel, cumin, coriander, mustard seed, and paprika. When the seeds begin to pop, remove from the heat, and cool for 5 minutes. After 5 minutes, transfer the mixture to the carafe of a blender along with the almonds and salt. Pulse until pureed, stopping to scrape down the sides of the blender, if necessary.
  • Place the hen, breast-side down, on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone, you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Place the birds into a baking dish and pour over the puree. Rub the puree onto the birds until thoroughly coated.
  • Place the birds in the middle of the grill, skin-side down, and cover evenly with the brick. Close the lid and cook for 10 minutes. If using a gas grill with multiple zones, decrease the middle flame to low. After 10 minutes, turn the birds over, replace the brick, and continue to cook until a digital instant-read thermometer inserted into the thigh registers 170ºF, 8 to 10 minutes. Remove to a wire rack and allow the bird to rest for 5 minutes before serving.

Mint Chip Ice Cream

 

Course: Sweets
Keyword: Desserts, Frozen, Gluten-Free, Make-Ahead, Mint Chip Ice Cream

Mint Chip Ice Cream

ACTIVE TIME: 18 minutes
TOTAL TIME: 8 hours 18 minutes
Yield: 1 1/2 quarts
Photo by Lynne Calamia
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  • 3 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 9 ounces sugar
  • 1/4-1/2 teaspoon peppermint oil or extract NOTE
  • 3 ounces chocolate-mint candies or dark chocolate, coarsely chopped

Specialized Hardware

Digital thermometer
Fine-mesh sieve
Ice cream maker
ACTIVE TIME: 18 minutes
TOTAL TIME: 8 hours 18 minutes
Yield: 1 1/2 quarts

Procedure

  • Combine the half-and-half and heavy cream in a medium saucepan over medium heat. Bring the mixture just to a simmer (180℉-190℉) stirring occasionally, and remove from the heat.
  • In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually whisking in small amounts, until about 1/3 of the cream mixture has been added.
  • Add the remaining cream to the egg mixture and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon and reaches 170 to 175ºF (5-6 minutes). Strain the mixture through a fine mesh sieve into a container with a fitted lid and allow to sit at room temperature for 30 minutes. Stir in the peppermint oil and place the mixture in the refrigerator. Once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40ºF or below.
  • Pour the mixture into an ice cream maker. Add the chopped candies or chocolate and process according to the manufacturers directions, 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
NOTE: Not all peppermint oils and extracts are created equal. Some are very potent while others are more subdued. Start by adding a small amount and add more to taste if you wish.Â