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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.

Overnight Citrus Ginger Ring

 

Course: Breakfast
Keyword: Baking, Breakfast, Brunch, Holidays, Overnight Citrus Ginger Ring

Overnight Citrus Ginger Ring

Overnight citrus ginger ring slice.
ACTIVE TIME: 45 minutes
TOTAL TIME: 11 hours 45 minutes
Yield: 12 servings
Simple bread dough is elevated to brunch status with a double dose of ginger in both the buttery filling and the sticky-sweet glaze.
This recipe first appeared in Season 10 of Good Eats.
Photo by Lynne Calamia
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Dough

  • 4 large egg yolks, at room temperature
  • 1 large egg, at room temperature
  • 0.25 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 6 fluid ounces buttermilk, at room temperature
  • 4 cups all-purpose flour, plus additional for dusting
  • 1 package instant active dry yeast
  • 1 1/4 teaspoons kosher salt

Filling

  • 1 cup sugar
  • 2 medium lemons, zested
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons finely chopped candied ginger
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, beaten

Glaze

  • 4 ounces apricot jam, or jam of choice
  • 1 ounce candied ginger, finely chopped
  • 1 fluid ounce (about 2 tablespoons) water

Specialized Hardware

Digital kitchen scale
Digital instant-read thermometer
Overnight citrus ginger ring slice.
ACTIVE TIME: 45 minutes
TOTAL TIME: 11 hours 45 minutes
Yield: 12 servings

Procedure

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt, whisking until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add 1 1/4 cups of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour, if necessary; the dough should feel soft and moist but not sticky. Knead on low speed until the dough clears the sides of the bowl, about 5 minutes more. Turn the dough out onto a lightly floured work surface and knead by hand for about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover, and let double in volume, 2 to 2 1/2 hours.
  • Combine the sugar, lemon zest, fresh ginger, candied ginger and 1 cup flour in a medium bowl. Mix until well combined. Set aside until ready to use.
  • Lightly grease a baking sheet and set aside. Turn the dough out onto a lightly floured surface. Roll into a 12-by-24-inch rectangle. Brush 2 tablespoons of melted butter onto the dough and sprinkle the filling over the dough, pressing the filling lightly so it sticks to the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Brush the beaten egg along the edge for a secure seal. Firmly pinch the seam to seal and roll cylinder seam-side down. Brush the 2 ends with a little of the beaten egg and bring together to shape into a ring and firmly press together. Place on the baking sheet, cover with plastic wrap, and refrigerate overnight or up to 16 hours.
  • Remove the ring from the refrigerator, remove the plastic wrap, and snip the top with scissors every 2 inches. Place in an oven that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the ring. Close the oven door and let the dough rise until the ring looks slightly puffy, approximately 30 minutes. Remove the ring and the shallow pan of water from the oven.
  • Heat oven to 350ºF.
  • When the oven is ready, place the ring on the middle rack and bake until golden brown, or until the internal temperature reaches 190ºF on an instant-read thermometer, approximately 30 minutes.
  • While the ring is baking, make the glaze by combining the jam, 1 ounce candied ginger, and the water in a small saucepan over medium heat. Bring to a simmer. Stir and cook until the jam is melted and well mixed with the water, 3 to 5 minutes. Continue to simmer until reduced and thickened slightly, 3 to 5 more minutes. Brush over the warm ring. Serve immediately.

Grilled Peach Melba

 

Course: Sweets
Keyword: Dairy-Free, Desserts, Fruit, Gluten-Free, Grill, Grilled Peach Melba, Summer

Grilled Peach Melba

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 3/4 cup plus 1 tablespoon, sugar
  • 3/4 cup water
  • 2 tablespoons freshly squeezed lemon juice, divided
  • 1 vanilla bean, scraped, or 1 Tablespoon vanilla bean paste
  • 4 medium peaches, peeled, halved, and pitted
  • 8 ounces frozen raspberries, thawed
  • Vanilla ice cream, for serving

Specialized Hardware

Food processor
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings

Procedure

  • Heat a grill to medium-high heat.
  • Place 3/4 cup sugar, the water, 1 tablespoon of the lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and boil for 1 to 2 minutes. Remove from the heat.
  • Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree until smooth. Pass the mixture through a fine-mesh sieve into a small bowl. Cover and set in the refrigerator.
  • Once the grill is hot, place the peaches over direct heat and grill until they are tender, 3 to 4 minutes per side. Place the grilled peaches into a 9x13 inch baking dish and pour the vanilla syrup over. Cover with aluminum foil and let it soak for 5 minutes.
  • To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle each bowl with a little of the vanilla syrup and the raspberry sauce and serve immediately.

Key Lime Sorbet

 

Course: Sweets
Keyword: Dairy-Free, Desserts, Frozen, Fruit, Gluten-Free, Key Lime Sorbet, Make-Ahead, Summer

Key Lime Sorbet

ACTIVE TIME: 15 minutes
TOTAL TIME: 3 hours 30 minutes
Yield: 1 1/2 quarts
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  • 1 cup sugar
  • 1 cup key lime preserves
  • 4 cups lime-flavored club soda or seltzer, divided
  • 1 lemon, zested and juiced
  • 1 lime, zested and juiced
  • Kosher salt

Specialized Hardware

Ice cream maker
ACTIVE TIME: 15 minutes
TOTAL TIME: 3 hours 30 minutes
Yield: 1 1/2 quarts

Procedure

  • Combine sugar, preserves, and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.
  • Churn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.
  • If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about 30 minutes before serving. If you'd like a more assertive sorbet, double the amount of citrus zest.

Potato Chips

 

Course: Sides & Salads
Keyword: Fried, Gluten-Free, Potato Chips, Sides, Snacks

Potato Chips

ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 8 servings
Photo by Lynne Calamia
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  • 2 quarts olive oil, not extra-virgin
  • 1 pound (2 large) russet potatoes, scrubbed and rinsed
  • Kosher salt, to season
  • freshly ground black pepper, to season

Specialized Hardware

4-quart cast-iron Dutch oven
Candy/fry thermometer
Mandoline
Spider strainer
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 8 servings

Procedure

  • Heat the olive oil over medium-high heat in a 4-quart cast-iron Dutch oven until a deep-fry thermometer clipped to the pot reaches 300ºF.
  • While the oil heats, line a large mixing bowl with paper towels.
  • Cut 10 to 12 slices of the potato, widthwise, to about the thickness of a dime using a mandolin. Carefully add the slices, 1 at a time, to the hot oil. Using a spider, constantly move the slices in the hot oil until golden brown and crisp, 32 1/2 to 3 1/2 minutes. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Season with salt and fresh black pepper and move to a sheet pan. Adjust the heat as necessary to maintain 300ºF and continue slicing and frying the potatoes until you've run out.
  • Serve the chips immediately alongside your favorite dip, or store in airtight containment for up to a week.

Sangria

 

Course: Drinks
Keyword: Cocktails, Drinks, Sangria, Spanish, Wine

Sangria

Classic sangria with red wine, fresh fruit, and brandy
ACTIVE TIME: 15 minutes
TOTAL TIME: 8 hours 15 minutes
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  • 2 cups sliced fruit, any combination of oranges, lemons, apples, pears, and plums
  • 2 tablespoons sugar
  • 1/2 cup brandy
  • 2 bottles red wine, preferably Burgundy
  • Ice
Classic sangria with red wine, fresh fruit, and brandy
ACTIVE TIME: 15 minutes
TOTAL TIME: 8 hours 15 minutes

Procedure

  • Place the fruit, sugar, and brandy in a 2- to 3-quart pitcher and stir to combine. Set in the refrigerator for 6 to 8 hours. Add the wine and stir to combine. Serve over ice.

Coconut Milk and Cream

 

Course: Sauces & Condiments
Keyword: Coconut Milk and Cream, Condiments, Desserts, Make-Ahead

Coconut Milk and Cream

ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 1 cup
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Coconut Milk and Cream

  • 1 coconut

For the milk

  • 1/2 cup freshly grated coconut
  • 1/2 cup 2 percent milk, boiling

For cream

  • 1 cup freshly grated coconut
  • 1/2 cup 2 percent milk, boiling

Specialized Hardware

Screwdriver
Hammer or mat mallet
Food processor
Blender
ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 1 cup

Procedure

  • Open the coconut: Heat oven to 375ºF. Place the coconut onto a folded towel set in a large bowl. Find the 3 eyes on 1 end of the coconut and, using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to 1 week. Place the coconut onto a half-sheet pan and bake in the oven for 15 minutes. When finished cooking, the coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2- to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
  • For the milk: Place 1/2 cup of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.
  • For the cream: Repeat the same procedure as above, using the remaining 1 cup of freshly grated coconut.