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Refresco de Avena

 

Course: Drinks
Keyword: Dairy-Free, Drinks, Non-Alcoholic, Refresco de Avena, Summer

Refresco de Avena

ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 (8-ounce) servings
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  • 1/2 cup piloncillo sugar, grated
  • 1 quart warm water
  • 2 ounces old fashioned rolled oats, not instant
  • 1 small lime, peeled, halved, and reserved
  • 1/2 teaspoon cardamom seeds, optional
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 (8-ounce) servings

Procedure

  • In a large container, dissolve the sugar in the water. Steep the oatmeal, lime peel, and cardamom, if using, in the sugar water for 1 hour. Strain and serve over ice with a squeeze of lime juice.

Hot Melon Salad

Course: Sides & Salads
Keyword: Gluten-Free, Hot Melon Salad, Salads, Sides, Summer, Vegetarian

Hot Melon Salad

ACTIVE TIME: 21 minutes
TOTAL TIME: 21 minutes
Yield: 4 servings
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  • 1 1/2 tablespoons olive oil
  • 1 small red onion, sliced into thin rounds
  • 2 cups medium-diced melon, such as cantaloupe or honeydew
  • 1 tablespoon thinly sliced fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons red wine vinegar
  • 2 ounces feta cheese, crumbled
  • 1 tablespoon pine nuts, toasted
ACTIVE TIME: 21 minutes
TOTAL TIME: 21 minutes
Yield: 4 servings

Procedure

  • Heat a large saute pan or wok over high heat. Once the pan is hot, add the olive oil, followed by the onion, and saute for 1 to 2 minutes, moving the pan continuously. Add the melon and saute until the melon starts to take on color, 1 to 2 minutes. Add the basil, salt, and pepper and continue to cook for another minute. Add the vinegar to the pan and toss to combine. Pour mixture onto a serving platter, sprinkle with the cheese and pine nuts, and serve immediately.

Chipotle Crema

 

Course: Sauces & Condiments
Keyword: Cinco de Mayo, Condiments, Crema, Sauces, Tex-Mex

Chipotle Crema

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 day 11 minutes
Yield: 1 cup
The perfect taco topping, this creamy condiment gets a smoky hit from chipotle chiles in adobo sauce.
A Mexican form of cultured sour cream, crema is closer in viscosity to creme fraiche. You could substitute sour cream, but it just won't be the same.
This recipe first appeared in Season 14 of Good Eats.
Photo by Lynne Calamia
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  • 1 cup heavy cream
  • 1 tablespoon buttermilk
  • 1 chipotle chile in adobo sauce
  • 1/4 teaspoon kosher salt

Specialized Hardware

Immersion blender
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 day 11 minutes
Yield: 1 cup

Procedure

  • Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100ºF, 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
  • Add the chipotle chile and salt, and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.

Mulled Wine

 

Course: Drinks
Keyword: Christmas, Cocktails, Drinks, Holidays, Mulled Wine, Wine

Mulled Wine

ACTIVE TIME: 3 minutes
TOTAL TIME: 2 hours 3 minutes
Yield: 10 servings
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Specialized Hardware

Coffee percolator
ACTIVE TIME: 3 minutes
TOTAL TIME: 2 hours 3 minutes
Yield: 10 servings

Procedure

  • In the basket of a coffee percolator, place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger, and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot.

Island Ceviche with Pickled Onions

 

Course: Appetizers
Keyword: Appetizers, Island Ceviche with Pickled Onions, Seafood, Summer

Island Ceviche with Pickled Onions

ACTIVE TIME: 30 minutes
TOTAL TIME: 8 hours 42 minutes
Yield: 4 to 6 servings
Photo by Lynne Calamia
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Pink Pickled Onions

  • 8 fluid ounces champagne vinegar
  • 1/2 cup sugar
  • 2 serrano chiles, seeded
  • 2 medium red onions, thinly sliced

Island Ceviche with Pickled Onions

  • 8 ounces pompano fillets, or other firm white fish fillet
  • 8 ounces bay scallops
  • Vegetable oil, for coating
  • Kosher salt
  • Freshly ground black pepper
  • 6 ounces fresh lime juice, about 7 limes
  • 1 medium solo papaya, halved and seeded
  • 1 cup finely diced Vidalia onion
  • 4 serrano peppers, seeded and diced
  • 1 small jalapeno, seeded and diced
  • 2 plum tomatoes, seeded and diced
  • 1/2 cup chopped cilantro
  • 2 fluid ounces tomato juice
  • 1 tablespoon white wine Worcestershire sauce
  • 1/2 tablespoon capers
  • 1 tablespoon Mexican-style hot sauce
  • Tortilla Chips, to serve
ACTIVE TIME: 30 minutes
TOTAL TIME: 8 hours 42 minutes
Yield: 4 to 6 servings

Procedure

Pink Pickled Onions

  • Make the pickled onions: In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Store in refrigerator until ready to use.

Island Ceviche with Pickled Onions

  • Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season to taste with salt and pepper.
  • In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.
  • The next day, remove the flesh from half the papaya and cut into medium dice. Slice the remaining half into long strips.
  • Pour the lime juice off the fish. Gently fold the drained fish and scallop mixture with the remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.

Vanilla Sugar

 

Course: Sweets
Keyword: Baking, Desserts, Vanilla Sugar

Vanilla Sugar

ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 2 cups
Photo by Lynne Calamia
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  • 1 vanilla bean, whole or scraped
  • 2 cups granulated sugar
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 2 cups

Procedure

  • If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.

Parsnip Crisps

 

Course: Appetizers
Keyword: Appetizers, Fried, Gluten-Free, Parsnip Crisps, Vegetables, Vegetarian

Parsnip Crisps

ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Specialized Hardware

5-quart Dutch oven
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings

Procedure

  • Heat peanut oil in a 5-quart Dutch oven over high heat to between 370 and 375ºF.
  • Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
  • Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a wire rack set in a half-sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350ºF. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.

Good Eats Company Punch

 

Course: Drinks
Keyword: Cocktails, Drinks, Good Eats Company Punch, Rum Holidays

Good Eats Company Punch

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 30 (4-ounce) servings
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  • 16 fluid ounces freshly squeezed lime juice, bodies reserved, about 20 limes
  • 32 ounces Demerara sugar
  • 64 fluid ounces warm black tea
  • 48 fluid ounces Batavia Arrack
  • Ice block
  • Freshly grated nutmeg
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 30 (4-ounce) servings

Procedure

  • Combine the juice, lime bodies, and sugar in a 5-quart container. Add the tea and stir until the sugar dissolves completely, 2 to 3 minutes. Add the Batavia Arrack and stir to combine. Chill to at least 40ºF, approximately 1 hour, in the refrigerator.
  • Strain the punch into a punch bowl over a large ice block and serve with freshly grated nutmeg.

Stone Fruit Pouches

Course: Sweets
Keyword: Desserts, Fruit, Grill, Stone Fruit Pouches, Summer

Stone Fruit Pouches

ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings
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  • 2 cups crushed gingersnaps
  • 4 apricots, pit removed and cut into eighths
  • 4 plums, pit removed and cut into fourths
  • 4 tablespoons unsalted butter
  • 3 tablespoons sugar
  • Pinch kosher salt
  • 2 limes, zested and juiced
  • 4 teaspoons brandy
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings

Procedure

  • Heat coals of grill or fire pit. Or heat an oven to 500ºF.
  • Cut 8 (18-by-18-inch) squares of aluminum foil. Lay down 4 double layers of foil and divide gingersnaps evenly among the squares. Divide fruit evenly and place on top of gingersnaps. Dot with the butter.
  • Mix sugar, salt, and lime zest in a small bowl. Sprinkle the sugar mixture evenly over fruit, drizzle with the lime juice and brandy, and seal packets.
  • Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit, carefully try to partially bury packets in hot coals. Cook for 10 minutes on the coals or 12 to 15 minutes in the oven. Remove from the heat and open carefully, as steam inside packet is very hot. Serve on plates as is, or spoon into shallow bowls and top with vanilla ice cream.

In a Cranberry Jam

Course: Sides & Salads
Keyword: Condiments, In a Cranberry Jam, Preserves, Sauces, Sides, Thanksgiving

In a Cranberry Jam

ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 1 cup
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  • 2 cups cranberry sauce
  • 4 fluid ounces ginger ale
  • 1 cup sugar
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 1 cup

Procedure

  • Combine all the ingredients into a small, non-reactive saucepan.
  • Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning.