Heartwarming classics like rum babas demand to be spirited away. To create a gift that keeps on giving, we made 24 small bouncy cakes in mini muffin tins, popped them into Mason jars, added our gently alcoholized rum syrup and put a lid on them. Prêt-à-porter! Offer a few to neighbours and party hosts and keep a few for yourself. They can soak for up to three days and still retain their wonderfully light and spongy texture (as long as you occasionally flip the jar to keep all the babas moist.
Рубрика: Holidays
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Eggnog Madeleines
Picture a dessert with no need for plates, bowls, forks, or even spoons… Dreams do come true! These madeleines embody the season with a fun eggnog-infused kick, and could not be more forgiving: Because we hollow out the mini cakes for their creamy filling, the perfection of each one is far from the focus. What your guests won’t believe is how you packed so much holiday cheer into such small, delicious bites.
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Rack of Pork with Roasted Squash and Cranberry-Mushroom Sauce
With its four bones, a rack of pork can appear intimidating. But there’s nothing to fear when you can easily buy it already cleaned from your butcher or even at the supermarket. In this recipe, we coat the pork in an oat-based crumble that adds a crunchy texture and earthy flavour. Don’t forget to let the meat rest for 10 minutes before slicing it along the bones so that the juices have time to spread evenly throughout.
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Pork Osso Buco with Green Peas and Fennel Gremolata
Osso buco alla romana is a variation on the classic Italian dish with the addition of green peas. In our version, made with pork shanks, we add the peas towards the end of the cooking time so that they stay green and slightly crisp and contrast well with the tender pork. The gremolata is another twist on the classic recipe, as this one is made with Parmesan cheese and fennel fronds–the rest of the bulb is used in the recipe–instead of parsley.
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Banoffee Trifle
Foolproof and impressive, this dessert is a symphony of softness. Inspired by two British favourites—banoffee pie and trifle—our recipe turns an inexpensive, everyday ingredient like bananas into something spectacular. Slices of sweet fruit peek through the glass, while pastry cream and whipped cream live it up with ladyfingers and dulce de leche. Keep the surface low enough to be covered for transport, and you’ve got a bowl in one.
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Arugula Salad with Persimmon and Almonds
Persimmons pretty up sweet or savoury dishes, like this peppy salad that puts the flavours of Spain on show. The crunch of roasted almonds meets the firm richness of Manchego cheese, tied together with a dressing of sherry vinegar. Above the peppery tang of arugula and slivered shallots, persimmons find a friend in fresh figs, which share a delicate taste and texture. Perfect for lunch, or as a suppertime side.
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Turkey in Gravy with Chestnuts
What if you didn’t have to carve a turkey this year? What if it was almost impossible to overcook? And what if you could ditch both roasting pan and meat thermometer? We took everything you love about this big bird and gave it a new spin. Our foolproof recipe breaks the turkey down into easy-to-manage pieces and roasts them in a pot. The cooking liquid, boosted with mushrooms, wine and cognac, becomes your gravy, while the topping of chestnuts, hazelnuts, shallot, panko and parsley is the stuff of stuffing dreams.
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Lychee Clementine Cocktail
To jump-start the party and get everyone in a festive mood, prepare a cocktail with vodka, fresh clementine and lemon juice, fresh ginger, sparkling cider and lychee syrup. For a nice sidekick, garnish the drinks with a lychee and a slice of clementine.
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Bocconcini Skewers with Grapes and Rosemary
Pay homage to holiday wreaths with this bocconcini, endive and grape skewers edible centrepiece! Marinate the cheese balls in a little rosemary-infused oil beforehand, and use fresh rosemary to amp up the wreath-like look.
