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Bourbon Bananas Foster

 

Course: Sweets
Keyword: Bourbon Bananas Foster, Christmas, Desserts, Fruit, Gluten-Free, Whiskey

Bourbon Bananas Foster

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings
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  • 2 tablespoons unsalted butter
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1 tablespoon banana liqueur
  • 2 under-ripe bananas, quartered
  • 1/4 cup bourbon
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings

Procedure

  • Melt the butter in a 10-inch heavy skillet over low heat. Add the brown sugar and nutmeg, and stir until the sugar dissolves. Add banana liqueur and bring sauce to simmer.
  • Add the bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish.
  • Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon, 1 to 2 minutes. Serve immediately with ice cream, waffles, or crepes.

Celery Remoulade

 

Course: Sides & Salads
Keyword: Celery Remoulade, Condiments, Dips, Gluten-Free, Sauce, Vegetarian

Celery Remoulade

ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 4 servings
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Specialized Hardware

Mandoline
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 4 servings

Procedure

  • Whisk together the lemon juice, mustard, and crème fraiche in a medium mixing bowl. Set aside.
  • Brush any excess dirt off of the celeriac. Cut off the bottom and top of the roots. Cut the roots into quarters and peel with a serrated peeler. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper, and stir well to combine. Cover and refrigerate for a minimum of 1 hour and up to 3 before serving.

Baked Alaska

 

Course: Sweets
Keyword: Baked Alaska, Christmas, Desserts, Eggs, Frozen

Baked Alaska

Decadent baked Alaska with ice cream and meringue
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 6
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  • 1 1/2 quarts neapolitan ice cream, softened
  • 1 9-by-5-by-1/2-inch chiffon cake, cooled completely
  • 8 ounces sugar
  • 4 fluid ounces light corn syrup
  • 2 fluid ounces water
  • 4 fluid ounces pasteurized egg whites, at room temperature
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt

Specialized Hardware

Digital kitchen scale
Candy/fry thermometer
Propane torch
Decadent baked Alaska with ice cream and meringue
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 6

Procedure

  • Line a 9-by-5-inch loaf pan with plastic wrap. Place the softened ice cream into the loaf pan and spread evenly. Place the cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour.
  • After 1 hour, combine the sugar, corn syrup, and water in a 2-quart saucepan and place over high heat. Stir just until the sugar dissolves, about 5 minutes. Clip on a candy thermometer and bring the mixture to 240ºF.
  • While the syrup is cooking, place the egg whites, salt, and vanilla into the bowl of a stand mixer and, using the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 4 to 5 minutes.
  • When the sugar syrup reaches 240ºF, remove from the heat and, with the stand mixer on low speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful not to come in contact with the whisk. Once all the syrup has been added, increase the mixer speed to high, and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes.
  • Remove the loaf pan from the freezer, turn upside down onto a heatproof serving platter, and remove the plastic wrap. Completely cover the ice cream cake with a 1-inch layer of meringue all around, sealing the meringue to the pan around the bottom edge.
  • Use a propane torch to brown the meringue all over. Serve immediately. May be frozen once the meringue has browned.

Pepper Vodka

 

Course: Drinks
Keyword: Drinks, Gluten-Free, Pepper Vodka, Vodka

Pepper Vodka

ACTIVE TIME: 5 minutes
TOTAL TIME: 7 days 5 minutes
Yield: 1 (750-ml) bottle
Photo by Lynne Calamia
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ACTIVE TIME: 5 minutes
TOTAL TIME: 7 days 5 minutes
Yield: 1 (750-ml) bottle

Procedure

  • Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days.
  • After 7 days, strain through a fine-mesh strainer to remove the peppercorns. Place in a sterilized glass container with a lid and store in a cool dark place.

Jerky Tomato Sauce

Course: Sauces & Condiments
Keyword: Beef, Condiments, Jerky Tomato Sauce, Sauces

Jerky Tomato Sauce

ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 4 cups
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  • 3 to 4 ounces beef jerky
  • 1 cup boiling water
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • Pinch kosher salt
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can chopped tomatoes
  • 1 teaspoon dried parsley
  • 1/4 cup heavy cream

Specialized Hardware

Kitchen shears
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 4 cups

Procedure

  • Cut the jerky into small bite-size pieces using kitchen shears, set in the boiling water to rehydrate, and set aside.
  • Combine the vegetable oil, onions, bell pepper, and salt in a 12-inch sauté pan over medium heat. Sweat until the onions are translucent, 4 to 5 minutes. Add the garlic and continue to cook for 2 to 3 minutes. Add the rehydrated jerky and its liquid along with the tomatoes, parsley, and cream, and continue to cook until the sauce thickens slightly, 8 to 10 minutes. Serve over toast, biscuits, rice, or pasta.

Beef Paillard

 

Course: Mains
Keyword: Beef, Beef Paillard, French, Gluten-Free, Meats

Beef Paillard

ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours 25 minutes
Yield: 4 servings
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Specialized Hardware

Electric knife
12-inch cast-iron skillet
ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours 25 minutes
Yield: 4 servings

Procedure

  • Place tenderloin in the freezer for 2 hours.
  • Heat oven to 200ºF.
  • Remove the tenderloin from the freezer and, using an electric knife, cut the beef into 3/8 inch slices. Place slices of beef, one at a time, on a large piece of plastic wrap, fold the plastic over the meat, and lightly coat the beef and the top of the plastic wrap with water. Pound to no less than 1/8 inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and sprinkle with salt and pepper, as desired. Set aside.
  • Heat a 12-inch cast-iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an oven-proof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.

Bourbon Chocolate Frosting

Course: Sweets
Keyword: Bourbon Chocolate Frosting, Chocolate, Desserts, Gluten-Free, Whiskey

Bourbon Chocolate Frosting

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 5 cups
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  • 6 tablespoons unsalted butter, at room temperature
  • 1 ounce mayonnaise
  • 6 ounces semisweet chocolate, melted and cooled
  • 1 pound powdered sugar
  • 2 tablespoons bourbon
  • Pinch kosher salt
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 5 cups

Procedure

  • In a stand mixer fitted with the paddle attachment, beat the butter and mayonnaise on high speed until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting.

Beef and Barley Stew

 

Course: Soups & Sandwiches
Keyword: Beef, Beef and Barley Stew, Comfort Food, Fall, Make-Ahead, Soup, Winter

Beef and Barley Stew

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Yield: 10 servings
Photo by Lynne Calamia
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  • 1 tablespoon vegetable oil
  • 1 pound stew beef
  • 3 teaspoons kosher salt, divided
  • 1 (28-ounce) can crushed tomatoes
  • 3 cups beef broth, such as AB's Beefy Broth
  • 1/2 cup pearl barley
  • 3 large carrots, peeled, halved, and cut into 1/2-inch slices
  • 2 stalks celery, cut into 1/2-inch slices
  • 1 large russet potato, peeled and diced
  • 1 medium yellow onion, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon freshly ground black pepper, plus extra for serving
  • Malt, balsamic, or sherry vinegar, for serving

Specialized Hardware

7-quart pressure cooker
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Yield: 10 servings

Procedure

  • Heat the vegetable oil in a 7-quart pressure cooker over medium-high heat for 2 minutes. Season the beef evenly with 1 teaspoon of the salt and place it in the pot. Sear the meat, stirring frequently, until deeply browned, about 8-10 minutes. Add the tomatoes, broth, and barley, and stir to thoroughly combine. Close the pressure cooker and bring to full pressure. Reduce the heat until the cooker barely hisses, and cook for 15 minutes.
  • Following the manufacturer's instructions, release the pressure using the cooker's release device, or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid, and add the vegetables, herbs, remaining salt, and pepper. Put the lid back on the pressure cooker and heat to full pressure over medium-high heat. Reduce the heat to maintain pressure and cook another 15 minutes. Release the pressure, remove the lid, and cool for 5 minutes. Serve in bowls with a few grinds of fresh black pepper and a splash of vinegar.

Summer Pickled Fruits

 

Course: Sauces & Condiments
Keyword: Dairy-Free, Gluten-Free, Pickles, Summer, Summer Fruits, Vegetarian

Summer Pickled Fruits

ACTIVE TIME: 15 minutes
TOTAL TIME: 2 days 15 minutes
Yield: 4 servings
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  • 1 Bartlett pear, thinly sliced
  • 1 red plum, seeded and quartered
  • 1/2 lemon, thinly sliced
  • 1 tablespoon sliced fresh ginger
  • 1 cup water
  • 1 cup sugar
  • 1 cup rice wine vinegar
  • 1 sprig fresh mint
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 days 15 minutes
Yield: 4 servings

Procedure

  • Place the pear, plum, lemon, and fresh ginger in a bowl. In a nonreactive saucepan, combine the water, sugar, and rice wine vinegar. Bring the liquid to a simmer and cook until sugar dissolves.
  • Place the fruit mixture into a spring-top glass jar and add the sprig of mint to the fruit. Slowly pour the hot pickling liquid over the fruit, filling the jar to the top.
  • Cool the pickles, then refrigerate for at least 2 days or up to 1 week before serving.

Lasagna Noodle Kugel

Course: Sides & Salads
Keyword: Casserole, Comfort Food, Hanukkah, Holidays, Lasagna Noodle Kugel, Vegetarian

Lasagna Noodle Kugel

ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 8 to 10 servings
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  • 8 ounces (9 to 10 noodles) lasagna noodles
  • 4 tablespoons unsalted butter, melted, cooled slightly, and divided
  • 1 (8-ounce) block cream cheese, room temperature
  • 8 ounces sour cream, room temperature
  • 4 large eggs, at room temperature
  • 1/3 cup plus 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 6 ounces dried apricots, coarsely chopped
  • 4 ounces golden raisins
  • 1 teaspoon freshly grated nutmeg

Specialized Hardware

Pizza Cutter
Blender
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 8 to 10 servings

Procedure

  • Heat oven to 350ºF. Spray an 8-by-8-inch glass baking dish with nonstick spray and set aside.
  • Cook the noodles to al dente according to the package directions and drain. Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips. Toss the noodles and 1 tablespoon of the butter together in a medium bowl.
  • Puree the remaining butter, cream cheese, sour cream, eggs, 1/3 cup of the sugar, vanilla, and salt in a blender until thoroughly combined, 30 to 45 seconds. Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine. Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg. Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes. Cool for 15 minutes before serving.