COOKBOOK
•Almond Alchemy
pages 120-127
Swedish Saffron-Almond Buns
A final brush of Toasted Almond Syrup gives our swirled buns a shine, but you can use simple syrup instead or skip it altogether.
HANDS ON 30 min.
TOTAL TIME 2 hr. 45 min.
1 cup milk
1/4 cup unsalted butter, cut into pieces
Pinch saffron threads
3 1/4 cups all-purpose flour
1/4 cup sugar
2 1/4 tsp. instant yeast
3/4 tsp. salt
1/2 cup unsalted butter, softened
1/2 recipe (2/3 to 3/4 cup)
Almond Paste (recipe, page 155) or one 7- to 8-oz. pkg. almond paste, at room temperature
1 tsp. orange zest
1 egg Sliced almonds Toasted Almond Syrup (recipe, page 154) or simple syrup (optional)
1. In a small saucepan combine milk, 1/4 cup butter pieces, and the saffron. Heat over medium-low, stirring frequently, until butter begins to melt and mixture is warm (110°F to 115°F). Remove from heat; stir until butter is melted.
2. In the bowl of a stand mixer* fitted with a dough hook attachment, stir together flour, sugar, yeast, and salt. Add milk mixture; mix on low until a soft dough forms. Continue mixing until smooth and elastic, 5 minutes.
3. Form dough into a ball; place in a greased bowl. Cover and let rise in a warm place until double in size, about 1 hour.
4. Meanwhile, for filling, in a medium bowl combine 1/2 cup softened butter, Almond Paste, and orange zest. Beat with a mixer until smooth.
5. Line two baking sheets with parchment paper. On a large, lightly floured surface, roll out dough to a 22×15-inch rectangle. Spread a thin layer of filling evenly across entire surface of dough. Fold short sides of dough toward the center (like a letter). With long side of dough near you, dust top lightly with additional flour, gently pressing to seal seams.
6. Using a pastry or pizza cutter, cut off any uneven (not folded) edges and discard trimmings. Cut dough evenly crosswise into 12 strips. Pick up a strip, holding one end in each hand. Stretch it gently and twist it five to six times. Pinch one end of the strip and wrap into a spiral, tucking the loose ends underneath. Place on prepared baking sheet. Repeat with remaining strips.
7. Loosely cover buns; let rise until puffy, 60 to 90 minutes.
8. Preheat oven to 375°F. In a small bowl whisk together egg and 1 Tbsp. water. Brush each bun with egg wash; sprinkle with sliced almonds.
9. Bake until golden, 15 to 18 minutes. Transfer to a wire rack. If you like, brush warm buns with Toasted Almond Syrup or simple syrup. Makes 12 buns. *tip If you do not have a stand mixer, combine ingredients as directed in Step 2, except add only 2 cups flour. Use a hand mixer on low to beat the mixture for 30 seconds, scraping bowl constantly. Beat on medium-high 3 minutes. Stir in 1 cup of the remaining flour by hand. Use some of the remaining flour to dust the work surface. Turn dough out onto the work surface. Knead in the remaining flour to make a soft, slightly sticky dough that is elastic (3 to 5 minutes). Continue as directed in Step 3.
TO STORE Store in an airtight container up to 5 days. To reheat, bake at 350°F for 10 minutes.
PER BUN 324 cal, 17 g fat (8 g sat fat), 48 mg chol, 165 mg sodium, 38 g carb, 2 g fiber, 10 g sugars, 6 g pro
PHOTO: CARSON DOWNING
Toasted Almond Syrup
The step of roasting the almonds ahead of time adds big flavor to our almond syrup, but it’s important to let the almonds cool before grinding them or they could turn into almond butter.
HANDS ON 20 min.
TOTAL TIME 2 hr. 20 min.
1¹∕2 cups whole almonds
1¹∕2 cups water
1¹∕4 cups sugar
1. Preheat oven to 400°F. Spread almonds in a single layer on a baking sheet. Roast until aromatic, 4 to 5 minutes; remove from oven. Transfer almonds to a kitchen towel on counter; cool completely.
2. Place almonds in a food processor. Pulse until they resemble a coarse crumble (stop before reaching fi ne powder).
3. In a saucepan bring water to boiling; add sugar, stirring until completely dissolved. Boil, uncovered, 3 minutes. Add almonds; stir to combine. Return mixture to boiling; remove from heat. Cover; let stand until completely cooled, at least 2 hours.
4. Strain syrup through a fi ne-mesh sieve. If necessary, strain again through cheesecloth, a clean flour sack towel, or a paper coffee filter to remove remaining almond particles (syrup will look cloudy). Transfer to a clean bottle or jar. Store in refrigerator up to 2 weeks. Shake before using. Makes 1¹∕2 cups.
PER ¹∕2 CUP 366 cal, 4 g fat, 1 mg sodium, 86 g carb, 1 g fi ber, 84 g sugars, 2 g pro
Holiday Cookie Latte
Prefer an iced latte? Chill your white chocolate milk and coffee thoroughly before combining them and top with a swirl of whipped cream.
START TO FINISH 10 min.
2 cups milk
¹∕2 cup white baking chips
1 tsp. vanilla
¹∕2 tsp. butter extract
²∕3 cup Toasted Almond Syrup (recipe, left)
4 cups hot brewed medium-roast coffee
Whipped cream
Sprinkles or shortbread cookie crumbs (optional)
1. In a small saucepan heat milk over medium-low until steaming. Remove from heat; add baking chips, vanilla, and butter extract. Whisk until chips are melted. Add Toasted Almond Syrup; heat over medium-low until steaming. Froth milk with a whisk, immersion blender, or milk frother.
2. Divide coffee and frothed milk mixture evenly among warm mugs. Top each with whipped cream and sprinkles or fi ne cookie crumbs, if using. Makes 4 (12-oz.) or 8 (6-oz.) lattes.
PER 6-OZ. LATTE 168 cal, 7 g fat (4 g sat fat), 11 mg chol, 42 mg sodium, 24 g carb, 24 g sugars, 3 g pro
Chocolate-Almond Croissant Bread Pudding
TOTAL TIME 1 hr. 10 min.
³∕4 cup almond flour
¹∕3 cup granulated sugar
¹∕3 cup butter, melted
2 Tbsp. all-purpose flour
7 eggs
3 cups half-and-half
¹∕2 cup packed brown sugar
¹∕2 tsp. almond extract
¹∕4 tsp. salt
6 croissants, torn into bitesize pieces (about 8 cups)
1 cup semisweet chocolate chunks
Powdered sugar
1. Preheat oven to 350°F. Stir together almond flour, granulated sugar, butter, all-purpose flour, and one of the eggs.
2. For custard, beat together remaining six eggs. Stir in half-and-half, brown sugar, vanilla, almond extract, and salt.
3. Coat a 2- to 3-qt. baking dish with nonstick cooking spray. Add croissant pieces to dish. Pour custard over top, jiggling baking dish gently to distribute custard. Sprinkle with chocolate chunks. Evenly spoon mounds of almond mixture over top. Bake until golden brown and custard is set, about 40 minutes (for 3-qt. dish) or 50 minutes (for 2-qt. dish) (internal temperature should register 160°F). Dust with powdered sugar before serving. Serves 12 (²∕3 cup each).
PER SERVING 480 cal, 30 g fat (15 g sat fat), 168 mg chol, 314 mg sodium, 44 g carb, 3 g fi ber, 27 g sugars, 11 g pro
Linzer Torte
Bake the cutout “cookies” separately, as we instruct below, or layer them back on top of the tart before baking it to add dimension to your design.
1³∕4 cups all-purpose flour
1³∕4 cups almond flour
¹∕3 cup packed brown sugar
¹∕2 tsp. ground cinnamon
1 cup cold butter, cubed
2 eggs, lightly beaten
¹∕2 tsp. lemon zest
3 Tbsp. all-purpose flour
1 cup seedless raspberry or apricot jam
Powdered sugar (optional)
1. In a bowl* combine 1³∕4 cups all-purpose flour, the almond flour, granulated sugar, brown sugar, cinnamon, and salt. Add butter. Using a pastry blender, cut butter into flour mixture until crumbly. Add eggs and lemon zest; stir until mixture forms a soft dough. Press two-thirds of dough into a flat disk about 7 inches in diameter. Wrap; chill at least 1 hour.
2. Meanwhile, for top crust, add 3 Tbsp. all-purpose flour to remaining dough; knead to combine. Roll** into an 11-inch round between two sheets of parchment paper. Freeze 1 hour.
3. Remove the larger portion of dough; press into the bottom and up sides of an ungreased fluted 11-inch tart pan with a removable bottom. Refrigerate while top crust freezes.
4. Preheat oven to 350°F. Remove the rolled-out crust from the freezer. Remove top sheet of parchment. Use cookie cutters to cut a design in the dough, transferring cutouts to a parchment paper-lined baking sheet. Return sheet with cut dough to freezer for 15 minutes. Meanwhile, spread a thin layer of jam over dough in pan. Invert the cut sheet of dough on top and press edges together gently to seal.
5. Bake tart until jam is bubbly and top is golden, about 40 minutes. Bake cutouts until golden, 8 to 10 minutes. Cool completely.
6. Dust with powdered sugar before serving if you like. Serves 8.
*TIP To use a food processor, add all-purpose and almond flours, granulated and brown sugars, cinnamon, salt, and butter to the bowl of a food processor; pulse until mixture is crumbly. Add eggs and zest; process until dough just comes together. Divide as in Step 1 and continue as directed.
**TIP For rolling out the top crust, trace around the edge of your tart pan with a pencil to create a round template. Roll dough between two sheets of parchment with the pencil marking facing up so it doesn’t come in contact with the dough.
TO STORE Place in an airtight container, covered, at room temperature up to 3 days or in the refrigerator up to 5 days.
PER SERVING 654 cal, 37 g fat (16 g sat fat), 108 mg chol, 289 mg sodium, 74 g carb, 4 g fi ber, 38 g sugars, 10 g pro
PHOTOS: CARSON DOWNING
Almond Crinkle Cookies
HANDS ON 25 min.
TOTAL TIME 2 hr.
¹∕2 cup butter, softened
1¹∕4 cups granulated sugar
2 eggs 1 tsp. vanilla
1¹∕2 cups all-purpose flour
1 cup almond flour
1 tsp. baking powder
¹∕2 tsp. salt
1 cup powdered sugar
1. In a large bowl beat butter and granulated sugar with a mixer on medium until fluffy. Add eggs, vanilla, and almond extract; beat until smooth.
2. In a medium bowl whisk together both flours, baking powder, and salt.
3. Gradually add flour mixture to butter mixture, beating on low until combined. Cover and chill dough until easy to handle, 30 to 60 minutes.
4. Preheat oven to 350°F. Line two cookie sheets with parchment paper. Place powdered sugar in a shallow bowl.
5. Shape dough into 1-inch balls; roll each in powdered sugar until completely coated. Once all balls are coated, roll each in powdered sugar again to coat well. Arrange dough balls 2 inches apart on prepared cookie sheets.
6. Bake until cookies flatten out and have a matte, crackly surface and edges are just golden, 13 to 15 minutes.
7. Cool 2 minutes on cookie sheets. Remove; cool completely on wire racks. Makes 24 cookies.
TO STORE Arrange in layers in an airtight container. Cover and store at room temperature up to 3 days or freeze up to 3 months.
PER COOKIE 56 cal, 6 g fat (3 g sat fat), 26 mg chol, 100 mg sodium, 23 g carb, 1 g fi ber, 16 g sugars, 3 g pro
Cherry-Almond Crumble Bars
Swap the cherry preserves for any other berry or stone fruit jam you like or create stripes of different jams on top of the crust before adding the crumble.
TOTAL TIME 2 hr. 10 min.
1¹∕4 cups butter, softened
1²∕3 cups powdered sugar
²∕3 cup granulated sugar
2 tsp. almond extract
2²∕3 cups all-purpose flour
1¹∕2 cups cherry preserves
²∕3 to ³∕4 cup Almond Paste (about ¹∕2 recipe) (recipe, right) or one 7- to 8-oz. pkg. almond paste
¹∕2 cup chopped almonds
1. Preheat oven to 325°F. Line a 15×10-inch baking pan with parchment paper, extending paper over edges. Grease parchment.
2. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add 1 cup of the powdered sugar and the granulated sugar. Beat on medium 2 minutes, scraping bowl as needed. Beat in vanilla and 1 tsp. of the almond extract until combined. Beat in flour until soft dough forms. Press the dough into the bottom of the prepared pan. Bake until crust is set, 15 to 20 minutes.
3. Carefully spread preserves evenly over crust. Break up almond paste into crumbles and scatter over top of preserves. Sprinkle with almonds.
4. Bake until almonds are toasted and almond paste is golden, 35 to 40 minutes more. Cool on a wire rack at least 1 hour.
5. For glaze, whisk together remaining ²∕3 cup powdered sugar, remaining 1 tsp. almond extract, and 1 Tbsp. water. Drizzle bars with glaze. Use parchment to lift uncut bars out of pan. Cut into bars. Makes 24 bars.
TO STORE Place in an airtight container, covered, in the refrigerator up to 3 days or freeze up to 3 months.
PER BAR 299 cal, 13 g fat (6 g sat fat), 25 mg chol, 84 mg sodium, 43 g carb, 1 g fi ber, 27 g sugars, 3 g pro
Almond Paste
Holiday recipes frequently call for premade almond paste, but the little tubes of it can be pricey. Make your own for a fraction of the cost and just a few minutes using a food processor. We call for blanched almond flour here so the resulting paste will look like the kind you can buy in the baking aisle. Feel free to make it with natural almond flour if you don’t mind a more freckled look.
1³∕4 cups blanched almond flour
1¹∕2 cups powdered sugar
1 egg white
1 tsp. almond extract (optional)
1. In a food processor combine almond flour, powdered sugar, and a pinch of salt. Process until well combined and fluffy. Add egg white and almond extract (if using); process until mixture is a soft, smooth dough. If mixture is very sticky, add an additional spoonful of powdered sugar.
2. Seal in an airtight container (paste will harden if it is not sealed well) and store in the refrigerator up to 2 weeks. Makes about 1¹∕2 cups.
TIP Use this paste in baked goods. If you want to use it in unbaked recipes, substitute a pasteurized egg white for food safety.
PER 2 TBSP. 153 cal, 7 g fat, 5 mg sodium, 18 g carb, 2 g fiber, 16 g sugars, 5 g pro
Almond Croissant Bites
TOTAL TIME 3 5 min.
¹∕2 cup salted butter, softened
1 egg
¹∕2 tsp. vanilla
¹∕2 of a 17.3-oz. pkg. frozen puff pastry sheets (1 sheet), thawed
Whole almonds
1. Preheat oven to 400°F. Spread almond flour in a shallow baking pan; bake until flour smells toasted and just begins to turn golden brown; cool slightly, 3 to 4 minutes. 2. For filling, in a medium bowl combine toasted almond flour, brown sugar, butter, egg, almond extract, vanilla, and ¹∕4 tsp. salt. Beat with mixer on medium until smooth.
3. On a lightly floured surface, roll out pastry to a 15×10-inch rectangle. Cut into twenty-four 2¹∕2-inch squares. Gently press squares into 1³∕4-inch muffin cups.
4. Fill each pastry-lined cup with 1 Tbsp. filling. Top each with an almond. Bake until filling is puffed and pastry is golden brown, 10 to 15 minutes. Dust with powdered sugar. Makes 24 bites
TO STORE Place in an airtight container; store at room temperature up to 3 days or freeze up to 3 months.
PER BITE 130 cal, 9 g fat (4 g sat fat), 18 mg chol, 94 mg sodium, 10 g carb, 1 g fi ber, 5 g sugars, 3 g pro
• CATHEDRAL WINDOW JELLY
pages 64-67
Buko Pandan Cathedral Window Jelly
Agar-agar is a plant-based gelatin derived from seaweed. You can fi nd it and the pandan leaf and extract, nata de coco, kaong, and sago in Asian grocery stores or online.
TOTAL TIME 10 hr. 30 min.
Nonstick cooking spray
1¹∕2 cups young coconut water
1 tsp. agar-agar powder
³∕4 cup sugar
¹∕2 tsp. pandan extract
1 12-oz. jar nata de coco in syrup [coconut gel made from fermented coconut water]
1 12-oz. jar kaong [sugar palm fruit] in syrup
1 13.5-oz. can unsweetened, full-fat coconut milk
1 14-oz. can sweetened condensed milk
3 0.25-oz. envelopes unflavored gelatin powder
1 frozen pandan leaf, thawed and tied into a knot
¹∕3 cup small tapioca pearls (sago), uncooked
1. Grease an 8×8-inch square pan with nonstick spray and line with parchment paper. You want enough overhang on all sides to be able to easily lift out the gulaman [gelatin mixture] later.
2. Combine the young coconut water, agar-agar powder, and ¹∕2 cup of the sugar in a small saucepan. Cook over low heat, stirring frequently with a rubber spatula, until the mixture starts to boil, 5 to 6 minutes. Let the mixture boil for another 2 minutes, then turn off the heat and stir in ¹∕4 tsp. of the pandan extract. Immediately pour the mixture into the prepared pan. Let cool to room temperature, about 20 minutes. Transfer to the fridge and chill at least 2 hours to completely set.
3. After chilling, take the gulaman out of the square pan using the parchment paper overhang. Cut into ¹∕2-inch cubes.
4. Grease a 12-cup Bundt pan with nonstick spray. Place the gulaman cubes in an even layer on the bottom of the pan.
5. Pour the nata de coco in a colander set over the kitchen sink. Give it a light stir with a wooden spoon until all the syrup is discarded. Sprinkle the nata de coco in an even layer over the gulaman cubes.
6. Drain the kaong in the colander set over the kitchen sink. Sprinkle the kaong in an even layer over the nata de coco.
7. In a large bowl, whisk together 1 cup of the coconut milk, ¹∕2 of the can of condensed milk, and the remaining ¹∕4 cup sugar until well combined.
8. Combine the gelatin powder and 1¹∕2 cups water in a large measuring cup. Whisk together so the gelatin is incorporated into the water. Set aside to bloom for 5 minutes.
9. In a small saucepan heat 1 cup water with the pandan knot over medium-high heat. Cook until the water comes to a boil, then remove the pandan knot with metal tongs. Pour the hot water into the large measuring cup and whisk the contents together until the gelatin is dissolved.
10. Quickly pour the gelatin mixture into the large bowl with the coconut milk mixture. Whisk until well combined and ladle it all into the Bundt pan mold. Transfer the pan to the fridge to chill overnight.
11. In a medium saucepan bring 5 cups water to a boil over medium-high heat. Add the sago. Stir occasionally with a wooden spoon and simmer until the balls are mostly clear with white centers, 13 to 15 minutes.
12. Turn off the heat and cover the saucepan with a lid. Let the sago sit undisturbed until the tapioca balls are completely clear and translucent, 28 to 30 minutes. Using a large sieve, drain and rinse the sago.
13. Whisk ¹∕2 cup of the coconut milk, the remaining ¹∕2 of a can of condensed milk, and the remaining ¹∕4 tsp. pandan extract together in a medium bowl. Fold in the cooked sago until well combined to complete the coconut sago sauce.
14. Take the chilled jelly out of the fridge and quickly invert onto a large cake stand with a lip. Pour some of the coconut sago sauce around the base of the jelly. Serve slices with desired amount of leftover sauce. Store any leftovers in an airtight container in the fridge for up to 3 days. Makes 10 servings (3/4 cup each).
TEST KITCHEN TIP To easily remove gelatin, set mold in a bowl or sink filled with warm water a few seconds until edges pull away from the sides. Invert a serving plate on top of mold. Flip the plate and the mold together. Lift off mold.
PER SERVING 327 cal, 10 g fat (8 g sat fat), 13 mg chol, 111 mg sodium, 56 g carb, 2 g fiber, 48 g sugars, 6 g pro
BUKO PANDAN CATHEDRAL WINDOW JELLY PHOTO AND RECIPE FROM MAYUMU: FILIPINO AMERICAN DESSERTS REMIXED. COPYRIGHT © 2023 BY ABIGAIL BALINGIT. REPRINTED BY PERMISSION OF HARVEST, AN IMPRINT OF HARPERCOLLINS PUBLISHERS
• WINTER GREEN
pages 40-50
Potato-Rosemary Upside-Down Tartlets
Inspired by Italian pizza con patate, our appetizers start with thinly sliced potatoes, rosemary, and Parmesan, which are topped with puff pastry and baked until they rise into light, crisp layers.
TOTAL TIME 40 min.
5 to 6 oz. baby red potatoes, scrubbed
2 Tbsp. coarsely chopped fresh rosemary, plus 9 delicate tops
Extra virgin olive oil
Salt and freshly ground pepper
1/3 cup Parmesan cheese, grated (on the medium holes of a grater)
1/2 of a 17.3 oz. pkg. frozen puff pastry sheets (1 sheet), thawed*
1 egg, lightly beaten
1. Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper or a silicone baking mat. Use a mandoline or a thin-bladed long knife to cut potatoes into paper-thin slices; transfer to a bowl. Toss with the chopped rosemary, 2 tsp. olive oil, and 1/2 tsp. each of salt and freshly ground black pepper.
2. Drizzle about 1 tsp. olive oil on the parchment in pan in nine areas (about 4 inches between them**). Place the rosemary tops on the oil. Arrange five or six potato slices on top of the rosemary in a spiral shape, overlapping slightly. Sprinkle Parmesan on top, covering potatoes and some of the area around them.
3. Unfold puff pastry; cut into nine squares. Lay a pastry piece directly on top of each pile of potatoes. Add a splash of water to the egg; beat with a fork. Brush pastry with egg wash.
4. Bake until puffed and deep golden brown, about 15 minutes, rotating pans in oven halfway through baking. Lift each tartlet with a spatula and flip to turn potato side up; let cool slightly on a wire rack before serving. Makes 9 pastry squares.
*TIP If using a 14-oz. pkg. all butter puff pastry (such as Dufour), cut the 14×10-inch sheet of dough in half to create two 10×7-inch rectangles. Reserve one rectangle for another use. Roll half the dough into a 10×8-inch rectangle; cut into nine rectangles (31/3×22/3 inches each). Assemble and bake as directed.
**TEST KITCHEN TIP When testing, we got the best results leaving about 4 inches between the pastries. This allowed them to bake evenly and puff nicely.
PER PASTRY184 cal, 13 g fat (5 g sat fat), 13 mg chol, 282 mg sodium, 14 g carb, 1 g fiber, 1 g sugars, 3 g pro
Rosemary Pecan Brittle
This twist on classic nut brittle will add the evergreen notes of rosemary to a tin of holiday confections. A flaky salt with large crystals, such as Maldon or fleur de sel, gives the finished brittle texture.
11/2 cups pecan halves
Vegetable oil 1/2 cup sugar
1/2 cup light-color corn syrup
2 Tbsp. chopped fresh rosemary
1/2 tsp. baking soda Sea salt flakes
1. Preheat oven to 375°F. Spread pecans in a single layer on a baking sheet; bake until toasted and fragrant, about 6 minutes. Transfer sheet to a cooling rack; cool until room temperature, about 30 minutes. Coarsely chop about half of the pecans; transfer all the pecans to a bowl. Brush the baking sheet and two forks with oil; place near the stove top.
2. In a medium saucepan combine sugar, corn syrup, and 2 Tbsp. water; stir to combine. Bring to boiling (bubbles are just breaking the surface, not rolling or vigorous). Continue cooking until light golden in color, about 8 minutes. (If using a thermometer, it should read 300°F.) Stir in pecans and rosemary with a silicone spatula or wooden spoon, working quickly to coat all the pecans with syrup. Remove from heat; stir in baking soda. Immediately pour the mixture onto the oiled baking sheet, spreading into an even layer by pulling with the oiled forks. Immediately sprinkle surface with salt; let cool to room temperature, about 1 hour. Tap with a knife to crack into large pieces. Store in an airtight container at room temperature up to 1 month. Makes 16 (2- to 3-inch) pieces.
PER PIECE 126 cal, 8 g fat (1 g sat fat), 156 mg sodium, 15 g carb, 1 g fiber, 9 g sugars, 1 g pro
Rosemary Garlic Knots
If you’d prefer breadsticks, skip shaping the dough strips into knots. Brush with the rosemary mixture and bake 8 to 10 minutes.
1 lb. pizza dough, at room temperature
2 Tbsp. olive oil, plus more for oiling cups and brushing knots
1 Tbsp. plus 1 tsp. finely chopped fresh rosemary
3 garlic cloves, minced
1/4 tsp. coarse salt
1/4 cup salted butter, melted
1 Tbsp. chopped fresh flatleaf parsley
1. Preheat oven to 425°F with a rack in the upper third of the oven. Place dough on a large cutting board; pull gently (or roll) into a 12×5-inch rectangle, allowing dough to rest as necessary. Cover with a kitchen towel. Brush twelve 21/2-inch muffin cups generously with olive oil.
2. In a small bowl combine the 1 Tbsp. rosemary, two cloves of the garlic, 2 Tbsp. olive oil, and the coarse salt. Brush rosemary mixture on the surface of the dough, spreading to the edges.
3. Cut dough crosswise into 12 strips. Gently pull both ends of each strip, then wrap around two fingers twice, creating a donut shape. Tuck the end of the dough into the center hole, forming a loose knot.
4. Place each knot in a prepared muffin cup. Cover muffin pan with a kitchen towel. Let dough rise in a warm place until slightly puffed, 20 to 30 minutes. Gently brush the top of each knot with olive oil. Bake until golden brown and not doughy in the center, 17 to 20 minutes. Cool slightly before removing from pan, about 2 minutes.
5. Meanwhile, for garlic-rosemary butter, in a small bowl combine butter, remaining one clove garlic, 1 tsp. rosemary, and the parsley. Drizzle butter mixture over knots. Serve warm. Makes 12 knots.
PER KNOT 165 cal, 9 g fat (3 g sat fat), 10 mg chol, 259 mg sodium, 17 g carb, 3 g pro
MAKE IT CHEESY Before baking, top each garlic knot with 1 tsp. grated Parmesan and 1 Tbsp. finely shredded mozzarella. Bake as directed
Herbed Lamb Stew
Though a potato is typically the starchy stew vegetable of choice, Jerusalem artichokes (aka sunchokes) offer a distinctive flavor and texture to this rich dish. They’re the root or tuber from the sunflower family and have a bite similar to jicama and water chestnuts.
TOTAL TIME 1 hr. 40 min.
3 lb. boneless lamb shoulder,* cut into 1¹∕2-inch cubes
3 Tbsp. chopped fresh rosemary
1 large red onion, cut into ¹∕2-inch wedges (12 oz.)
1 cup dry red wine
4 cups reduced-sodium beef broth
3 medium carrots, peeled and cut into 1-inch chunks
3 medium parsnips, peeled and cut into 1-inch chunks (1 lb.)
6 garlic cloves, halved lengthwise
1 cup black, oil-cured olives or niçoise olives, pitted and rinsed
1 lb. Jerusalem artichokes (sunchokes), scrubbed and sliced into 1-inch chunks, or baby red potatoes, halved
1. Place lamb in a large bowl; season with 1 Tbsp. of the rosemary and ¹∕2 tsp. each salt and freshly ground black pepper. Toss to coat lamb thoroughly; cover with plastic wrap. Set aside 30 minutes or up to overnight (refrigerate if longer than 2 hours). Just before cooking, pat lamb dry.
2. Heat 1 Tbsp. olive oil in a 6-qt. Dutch oven over medium-high. When oil is hot, place half of the lamb in the pan in a single layer without crowding. Cook until browned on all sides, 4 to 6 minutes. Remove lamb to a bowl. Repeat with the remaining lamb.
3. Add an additional 1 Tbsp. olive oil and the onion to the pan. Reduce heat to medium. Cook, stirring occasionally, until onion wedges are soft, 6 to 7 minutes. Carefully add wine to pan. Increase heat to medium-high. Bring to a gentle boil, scraping browned bits from bottom of pan with a wooden spoon. Boil gently, uncovered, until slightly reduced, 2 to 3 minutes.
4. Add the remaining 2 Tbsp. rosemary, the broth, carrots, parsnips, garlic, black olives, artichokes, and lamb to the pan. Bring to boiling; reduce heat. Simmer, covered, until meat and vegetables are tender, 40 to 50 minute
5. Season with additional salt and pepper as needed. If serving later, let cool slightly and refrigerate up to 3 days; skim any fat from the surface with a spoon before reheating the stew. Serves 8 (1¹∕2 cups each serving).
*TIP: You can substitute beef chuck roast for the lamb. In Step 4, simmer until beef is forktender, about 80 to 90 minutes.
PER SERVING 523 cal, 24 g fat (6 g sat fat), 111 mg chol, 1,176 mg sodium, 33 g carb, 5 g fi ber, 11 g sugars, 37 g pro
Rosemary Polenta Cake with Meyer Lemon
HANDS ON 45 min.
TOTAL TIME 1 hr. 30 min.
1 cup polenta or cornmeal
¹∕2 cup all-purpose flour
2 Tbsp. finely chopped fresh rosemary
1¹∕4 tsp. baking powder
¹∕2 tsp. baking soda
2 sticks unsalted butter, softened
³∕4 cup sugar 4 eggs ¹∕4 cup plain whole milk yogurt ¹∕4 cup chopped Candied Meyer Lemon Peel (recipe, opposite) Sugared Rosemary (recipe, opposite) (optional) ¹∕2 cup syrup (from Candied Meyer Lemon Peel)
1. Preheat oven to 350°F. Butter and flour a 9×2-inch cake pan or 9×5-inch loaf pan.
2. In a medium bowl combine polenta, flour, rosemary, baking powder, baking soda, and salt. In a large bowl beat butter with mixer on medium-high 30 seconds. Gradually add sugar; beat until fluff y, about 2 minutes. Add eggs, one at a time, beating after each addition. Reduce speed to low; beat in half of the polenta mixture. Add yogurt; beat until just combined. Stir remaining polenta mixture and chopped Candied Meyer Lemon Peel into batter. Spoon batter into prepared pan, spreading evenly (batter will be thick).
3. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in pan on a wire rack 5 minutes. Run a knife around the edge to release the cake from the pan. Invert onto serving platter. Top with Sugared Rosemary (if using) and additional lemon peel. Serve warm with drizzled lemon syrup from Candied Meyer Lemon Peel. Serves 8.
PER SERVING 489 cal, 27 g fat (16 g sat fat), 157 mg chol, 342 mg sodium, 58 g carb, 1 g fi ber, 35 g sugars, 6 g pro
Candied Meyer Lemon Peel and Sugared Rosemary
3 Meyer lemons
1¹∕2 cups plus
1 Tbsp. sugar
3 or 4 sprigs fresh rosemary
1. Peel the lemons with a vegetable peeler (reserve peeled lemons for another use). Using a sharp knife, very finely slice the strips. Place in a small, nonreactive saucepan; cover with 2 inches water. Bring to boiling; reduce heat to medium. Cook, uncovered, 5 minutes. Strain and rinse with fresh water.
2. Combine the 1¹∕2 cups sugar and ³∕4 cup water in the saucepan. Bring to boiling, stirring to dissolve sugar. Add the lemon peel to the syrup. Reduce heat to medium-low. Stir to coat peel with syrup; cook until translucent, 10 to 15 minutes. Strain peel from syrup, reserving syrup. Chop enough of the lemon strips to make ¹∕4 cup to use in the cake.
3. Place the 1 Tbsp. sugar on a plate. Dip rosemary sprigs into syrup with slotted spoon, allowing excess syrup to drip off . Toss sprigs in sugar to coat. Set aside on a clean plate to dry while you make the cake. Coat lemon peel in remaining sugar. Let dry on plate with rosemary.
4. Serve syrup with cake. Store remaining syrup in the refrigerator up to 2 weeks. Use syrup to sweeten tea, drizzle over fruit, or add to cocktails. Makes 1¹∕4 cups syrup and ¹∕2 cup candied lemon peel.
The herb-citrus syrup and piney, speckled salt are DIY touches that make this cocktail a standout on the holiday drink menu
RosemaryMezcal Salty Dog
HANDS ON 10 min.
TOTAL TIME 30 min.
MAKE ROSEMARYGRAPEFRUIT SYRUP
Combine ¹∕2 cup sugar, 2 sprigs rosemary, 4 strips grapefruit peel, and 1 cup water in a small saucepan. Bring to a boil and cook until sugar is completely dissolved, about 2 minutes. Remove from heat and cool to room temperature. Strain through fi ne mesh sieve into a jar. Refrigerate, covered, until ready to use. Leftovers will last up to 1 month.
RIM THE GLASS WITH ROSEMARY SALT
Stir together 2 tsp. finely chopped fresh rosemary and 2 Tbsp. sea salt flakes in a small bowl. Press firmly with the back of a spoon to lightly crush the salt and release the rosemary’s fragrance (or use a mortar and pestle). Run a grapefruit wedge along the rim of a cocktail glass. Gently roll the glass rim in the salt mixture.
LEFTOVER SALT Sprinkle the herb-scented salt on potatoes, eggs, or roasted chicken or pork. You can also mix it with some olive oil and use it as a bread dipper.
CRAFT THE COCKTAIL
In a cocktail shaker with ice, add 1¹∕2 oz. mezcal or tequila, ¹∕2 oz. Rosemary Grapefruit Syrup, and 2¹∕2 oz. grapefruit juice. Shake well and pour into rimmed glasses filled with ice. Garnish with grapefruit wedge and rosemary sprig.
PER COCKTAIL 149 cal, 465 mg sodium, 12 g sugars
PHOTOS: (SUNCHOKE) KATERYNA BIBRO/ISTOCK BY GETTY IMAGES, (COCKTAIL,CAKE, COOKIE) CARSON DOWNING
• BAKED UP BIG
pages 76-80
The Big Buckeye
The thin peanut butter layer forms the eye of the buckeye nut this cookie’s named for. Flatten peanut butter balls in your hand first, then gently press them on cooled cookies before topping with ganache.
TOTAL TIME 55 min
³∕4 cup plus
2 Tbsp. salted butter, softened
³∕4 cup granulated sugar
2 eggs
1 egg yolk
2¹∕4 tsp. vanilla
1 tsp. instant espresso coffee powder
²∕3 cup Dutch-process unsweetened cocoa powder
1¹∕2 tsp. baking soda
¹∕2 tsp. plus 1 pinch salt
2¹∕2 cups all-purpose flour
¹∕2 cup heavy cream 6 oz. semisweet or bittersweet chocolate bar, finely chopped
3∕4 cup creamy peanut butter
1 cup plus 2 Tbsp. powdered sugar
1. Preheat oven to 375°F. Line two cookie sheets with parchment paper. In a large bowl beat the ³∕4 cup butter with a mixer on medium to high 30 seconds. Add granulated sugar and brown sugar; beat on medium, scraping bowl as needed, 2 minutes. Beat in eggs, egg yolk, 2 tsp. of the vanilla, and the coffee powder until combined. Beat in cocoa powder, baking soda, and the ¹∕2 tsp. salt until combined. Beat in flour.
2. Drop dough by ¹∕3-cup portions (nine total) 3 inches apart onto prepared cookie sheets. Flatten mounds to ³∕4 inch thick and 3-inch diameter.
3. Bake until edges are just set and tops appear crackled, about 12 minutes. Let cool 2 minutes on cookie sheets. Remove; cool completely on wire racks.
4. For ganache, in a saucepan bring heavy cream just to boiling over medium-high. Remove from heat; add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 10 minutes.
5. In a medium bowl stir together peanut butter, all the powdered sugar, and 2 Tbsp. butter, remaining ¹∕4 tsp. vanilla, and pinch of salt until combined. Shape peanut butter mixture into nine 1¹∕2-inch balls.
6. Gently flatten each peanut butter ball to fi t within ¹∕2 inch of cookie edge; press gently to adhere to cookie. Spoon ganache over peanut butter. Makes 9 cookies.
TO STORE Store cookies in an airtight container at room temperature up to 2 days or freeze up to 3 months.
PER COOKIE 764 cal, 42 g fat (21 g sat fat), 124 mg chol, 613 mg sodium, 90 g carb, 5 g fiber, 54 g sugars, 12 g pro
In-the-Pink Sugars
For even doneness, press cookies to the full diameter specified in the recipe and don’t skip letting the cookies stand on the cookie sheet after baking.
TOTAL TIME 1 hr.
1¹∕3 cups salted butter, softened
1 cup granulated sugar
¹∕3 cup powdered sugar
2¹∕2 tsp. baking powder
1 tsp. salt
3 egg whites
2 Tbsp. heavy cream
1¹∕2 tsp. vanilla
3²∕3 cups all-purpose flour
1 recipe Almond Buttercream Frosting (recipe, page 160)
1. Preheat oven to 350°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add both sugars, baking powder, and salt. Beat on medium until fluff y, scraping bowl as needed. Add egg whites, heavy cream, vanilla, and almond extract; beat until combined. Beat in flour.
2. Drop dough by ¹∕2-cup portions (nine total) 3 inches apart onto two parchment lined cookie sheets. Flatten mounds to about ¹∕2 inch thick and 3¹∕2-inch diameter. Bake until edges are firm and bottoms are very lightly brown, 13 to 14 minutes. Cool on cookie sheets 2 minutes. Remove; cool on wire racks. Spread Almond Buttercream Frosting on top. Makes 9 cookies
ALMOND BUTTERCREAM FROSTING In an extra-large bowl beat 1 cup softened salted butter with a mixer on medium to high, 1 to 2 minutes. Beat in 1 cup powdered sugar. Add 2 Tbsp. heavy cream, 1 tsp. almond extract, and a dash of salt; beat on low until combined. Gradually beat in 3 cups powdered sugar just until combined. Beat on medium until fluff y, scraping bowl occasionally, 5 minutes. Add 1 Tbsp. heavy cream and 1 to 2 drops pink gel food coloring; beat on high 1 minute more. (Makes 2³∕4 cups)
VANILLA BUTTERCREAM FROSTING Follow the recipe for Almond Buttercream Frosting but omit almond extract and use 1 tsp. vanilla.
TO STORE Place cookies between waxed paper in an airtight container at room temperature up to 3 days or freeze up to 3 months.
PER COOKIE 965 cal, 51 g fat (32 g sat fat), 136 mg chol, 807 mg sodium, 119 g carb, 1 g fi ber, 79 g sugars, 7 g pro
Banana Bread Bliss
Our Test Kitchen found that freezing the dough balls before baking plus adding cornstarch to the dough were key to a dense and chewy cookie that won’t taste underbaked.
TOTAL TIME 5 hr. 35 min.
¹∕2 cup shortening
¹∕2 cup mashed banana (1
¹∕4 cup granulated sugar
1 cup packed brown sugar
1 Tbsp. vanilla bean paste
3 cups all-purpose flour
¹∕2 cup ground rolled oats*
¹∕4 cup cornstarch
1 tsp. baking soda
Candied Walnuts (recipe, below)
1 cup banana chips (3 oz.), coarsely crushed
2 cups sweetened flaked coconut
1 . In a large bowl beat butter, shortening, and banana until creamy. Add sugars; beat on medium until very light, 3 minutes. Scrape bowl; beat in eggs and vanilla bean paste. Add flour, oats, cornstarch, baking soda, and salt; beat just until combined. In a medium bowl stir together Candied Walnuts, banana chips, and 1 cup of the coconut. Remove half of the mixture and set aside. Stir remaining walnut mixture into dough. Cover and chill dough 30 minutes.
2. Line a tray or cookie sheet with parchment paper. Place remaining 1 cup coconut in a shallow dish. Divide dough into eight even pieces. Shape pieces into balls. Gently dip half of each dough ball into coconut. Place, coconut side up, on prepared tray. Freeze 4 to 24 hours.**
3. Adjust oven rack to middle position. Preheat oven to 400°F. Arrange half of the dough balls on a parchment-lined cookie sheet. Bake 6 minutes (do not open oven). Adjust oven to 350°F and bake 12 minutes more. Carefully sprinkle some of the remaining walnut mixture over dough balls; gently press in with the back of a spoon (be careful not to flatten). Bake until lightly browned, 2 to 4 minutes more. Remove from cookie sheet; cool completely. Repeat with remaining dough balls. Makes 8 cookies.
*TIP Place ³∕4 cup regular rolled oats in a food processor or blender. Cover and process until ground.
**TIP You can transfer frozen dough balls to an airtight container and freeze up to 3 months; bake as directed.
CANDIED WALNUTS Place ¹∕4 cup granulated sugar in a 10-inch skillet. Heat over medium until sugar starts to melt. Gently stir any melted sugar into unmelted sugar until all the sugar is melted and golden. Stir in 1 Tbsp. salted butter until melted. Stir in ³∕4 cup chopped walnuts. Cool on foil. Chop before adding to dough.
TO STORE Place baked cookies in an airtight container at room temperature up to 3 days or freeze up to 3 months.
PER COOKIE 840 cal, 44 g fat (20 g sat fat), 80 mg chol, 486 mg sodium, 104 g carb, 6 g fiber, 52 g sugars, 10 g pro
Lovely Lemon Poppy Seed Cookies
The purchased sandwich cookie inside becomes soft but stays intact as the cookie bakes.
HANDS ON 15 min.
TOTAL TIME 5 hr. 25 min.
1³∕4 cups sugar
1 Tbsp. lemon zest
1 Tbsp. poppy seeds
1 Tbsp. vanilla
1 Tbsp. fresh lemon juice
1 tsp. baking sod
4 oz. white baking chocolate, chopped
8 vanilla or lemon sandwich cookies Lemon Glaze (recipe, right)
1. In a large bowl beat butter and shortening with a mixer until creamy. Add 1¹∕2 cups of the sugar, the zest, poppy seeds, and salt. Beat on medium until very light, 3 minutes. Scrape bowl; beat in eggs, vanilla, and lemon juice. Add flour, cornstarch, and baking soda; beat until just combined. Stir in white chocolate. Cover and chill dough 30 minutes.
2. Line a tray or cookie sheet with parchment. Place remaining ¹∕4 cup granulated sugar in a shallow dish. Divide dough into eight pieces. Shape each dough piece around one sandwich cookie, forming a ball. Gently dip half of the dough ball into sugar. Place, sugar side up, on prepared tray. Freeze 4 to 24 hours.*
3. Adjust oven rack to middle position. Preheat oven to 400°F. Arrange half of the frozen dough balls, sugar side up, on a parchment-lined cookie sheet. Bake 6 minutes (do not open oven). Adjust temperature to 350°F. Bake until edges are firm and cookies appear set, about 14 minutes more. Remove from sheet; cool completely; repeat with remaining balls. Brush Lemon Glaze over warm cookies (glaze will set as cookies cool). Makes 8 cookies.
*TIP You can transfer frozen dough balls to an airtight container and freeze up to 3 months; bake as directed.
LEMON GLAZE Stir together ¹∕2 cup powdered sugar and 2 Tbsp. fresh lemon juice.
PER COOKIE 764 cal, 34 g fat (14 g sat fat), 80 mg chol, 466 mg sodium, 110 g carb, 2 g fiber, 64 g sugars, 8 g pro
Chunky Chocolate-Walnut Cookies
3¹∕3 cups all-purpose flour
³∕4 tsp. salt
1¹∕4 cups salted butter, melted
1¹∕4 cups packed brown sugar
¹∕2 cup granulated sugar
3 eggs
2 cups coarsely chopped walnuts, toasted
1 12-oz. pkg. semisweet chocolate chunks or chips (2 cups)
¹∕2 cup milk chocolate chips or dark chocolate chips
1. In a medium bowl whisk together flour, cornstarch, salt, and baking soda. In a large bowl stir together butter and both sugars. Stir in eggs, one at a time, until combined. Stir in flour mixture until combined. Stir in walnuts and chocolate chips.
2. Cover and chill dough 1 hour. Divide dough into heaping ¹∕3-cup balls (14 dough balls). Cover and chill dough balls 30 minutes.*
3. Preheat oven to 400°F. Line two cookie sheets with parchment paper. Evenly space seven dough balls on each sheet. Bake until golden, 13 to 14 minutes. Cool on cookie sheets 15 minutes. Serve warm. Makes 14 cookies.
*TIP Prepare as directed through Step 2. You can store dough balls in an airtight container in the refrigerator up to 1 week or freeze up to 3 months. Bake refrigerated dough as directed. Bake frozen dough at 375°F 16 to 18 minutes.
TO STORE Store baked cookies in an airtight container at room temperature up to 3 days or freeze up to 3 months. To serve warm, bake in a 400°F oven about 5 minutes or microwave 20 seconds.
PER COOKIE 646 cal, 39 g fat (18 g sat fat), 86 mg chol, 330 mg sodium, 74 g carb, 4 g fiber, 45 g sugars, 9 g pro
Giant Peppermint Chocolate Cookies
The peppermint-sugar coating melts into the cookies quickly as they bake. For an extra dose of holiday cheer, sprinkle additional peppermint chips and mint candies on top the last couple minutes of baking.
TOTAL TIME 5 hr. 30 min.
1 cup salted butter, softened
1 cup packed dark brown sugar
¹∕4 cup very finely crushed peppermint candies*
¹∕2 cup unsweetened cocoa powder
1 cup semisweet chocolate chips
1 cup peppermint-flavored chips or 6 oz. chocolate peppermint squares, chopped ¹∕4 cup finely crushed peppermint candies*
1. In a large bowl beat butter with a mixer until creamy. Add brown sugar, ¹∕4 cup of the granulated sugar, and the very finely crushed candies. Beat on medium until very light, 3 minutes. Scrape bowl; beat in eggs and vanilla. Add flour, cocoa powder, baking soda, and salt; beat just until combined. Stir in chips. Cover and chill dough 30 minutes
2. Line a tray or cookie sheet with parchment paper. In a shallow dish combine remaining ¹∕4 cup granulated sugar and the finely crushed candies. Divide the dough into eight even pieces. Shape the dough pieces into balls. Gently dip half of each dough ball into sugar mixture. Place, sugar side up, on prepared tray. Freeze 4 to 24 hours.**
3. Adjust oven rack to middle position. Preheat oven to 400°F. Arrange four of the dough balls, sugar side up, 4 inches apart on a parchment-lined large cookie sheet. Bake 6 minutes (do not open oven). Adjust temperature to 350°F. Bake until edges are fi rm and cookies appear set, about 14 minutes. Remove from cookie sheet and cool completely. Repeat with remaining four dough balls. Makes 8 cookies.
*TIP Use a food processor to crush the candies. Add candies and pulse until desired texture. Very finely crushed peppermint candies are the texture of sanding sugar. Finely crushed peppermint candies are ¹∕8-inch to ¹∕4-inch chunks.
PERFECTLY ROUND COOKIES To achieve consistent bakery-style rounds, try this trick with just baked cookies. Using a 5- to 6-inch round cookie cutter in a swirling motion, shape the edges of the cookie until perfectly round (you aren’t getting rid of any part of the cookie edge but are molding the edge into a perfect circle). Because the cookies are still warm, they’re flexible enough to change shape minimally without breaking.
PER COOKIE 790 cal, 40 g fat (24 g sat fat), 108 mg chol, 526 mg sodium, 108 g carb, 4 g fiber, 56 g sugars, 8 g pro