Saveur.com: New Recipes

Softshell Crab Sandwiches with Remoulade Slaw Recipe

Fri, 17 May 2013 13:00:00 GMT

SERVES 2

IngredientsFOR THE RÉMOULADE:
½ cup mayonnaise
2 tbsp. Creole mustard
1 tbsp. prepared horseradish
1 tbsp. chopped parsley
2 tsp. fresh lemon juice
¼ tsp. sweet paprika
½ shallot, minced
Tabasco, to taste
Kosher salt and freshly ground black pepper, to taste
¼ head red cabbage, cored and shredded

FOR THE CRAB SANDWICHES:
½ cup flour
½ cup yellow cornmeal
¼ tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1 cup milk
2 eggs
Canola oil, for frying
2 large softshell crabs or 4 small ones, cleaned
2 brioche buns, halved
2 tbsp. unsalted butter, melted
2 cups watercress

Instructions1. Make the rémoulade: Combine the first seven ingredients in a bowl and season with Tabasco, salt, and pepper. Put cabbage into a medium bowl and toss with half the rémoulade, reserving remaining sauce for drizzling over the sandwiches. Cover slaw and refrigerate for 1 hour.

2. Fry the crabs: In a large bowl, whisk together the flour, cornmeal, and cayenne and season with salt and... Get the recipe >>

Arugula and Pistachio Pesto Quiche

Thu, 16 May 2013 13:00:00 GMT

SERVES 6

INGREDIENTS1½ cups all-purpose flour, plus more for dusting
1 tsp. kosher salt, plus more to taste
8 tbsp. unsalted butter, cubed and chilled
1 cup packed baby arugula
¾ cup grated Parmesan
½ cup olive oil, plus more for garnish
¼ cup shelled pistachios, plus more for garnish
2 tsp. grated lemon zest
2 cloves garlic, peeled
Freshly ground black pepper, to taste
1 cup whole milk
⅔ cup heavy cream
4 eggs
Grape tomatoes, for garnish (optional)

INSTRUCTIONS1. Place flour, salt, and butter in a bowl; using your fingers, rub together until pea-size crumbles form. Add 5 tbsp. ice-cold water; stir until dough forms. Transfer to a lightly floured surface; knead dough until smooth, 1-2 minutes. Form into a disk and wrap in plastic wrap; refrigerate 1 hour. Purée arugula, ⅓ cup Parmesan, oil, pistachios, zest, garlic, salt, and pepper in a food processor until smooth. Transfer pesto to a bowl, cover and refrigerate until ready to use.

2. Roll dough into a 13" circle; transfer to a 10" springform pan with a removable bottom, pressing dough into bottom... Get the recipe >>

Dutch Baby Pancake

Wed, 15 May 2013 13:00:00 GMT

SERVES 2-4

INGREDIENTS2 eggs
½ cup flour
½ cup milk
¼ tsp. freshly grated nutmeg
4 tbsp. unsalted butter
2 tbsp. confectioners' sugar
Juice of ½ a lemon
Jam, preserves, or marmalade of your choice, for serving (optional)

INSTRUCTIONS1. Heat oven to 425°. Whisk eggs in a large bowl, and then add flour, milk, and nutmeg; whisk until blended but still slightly lumpy.

2. Heat butter in a 12" oven-proof skillet over medium-high heat. When butter stops foaming, pour batter all at once into center of skillet. Transfer to oven and bake until pancake is puffy on the edges and golden brown, about 15 minutes.

3. Working quickly, remove pan from oven and, using a fine strainer, place sugar in strainer and sift over surface of pancake. Return to oven for 2 minutes more. Sprinkle with juice, and serve with jam, preserves, or marmalade. Get the recipe >>

Chawanmushi (Japanese Egg Custard)

Tue, 14 May 2013 13:00:00 GMT

SERVES 4

INGREDIENTS2 Japanese-style dried anchovies (iriko), heads removed
½ (2"x15") piece kombu
2 tbsp. dried bonito flakes
1 boneless, skinless chicken breast, cut crosswise into ½"-thick slices, 1½" long
4 medium shrimp, heads removed, peeled, and deveined, halved lengthwise
1½ tsp. soy sauce
1½ tsp. mirin
3 eggs
2 shiitake mushrooms, stemmed and cut into 2 triangles each
4 tops of parsley sprigs, tied into a knot
Zest of ½ lemon

INSTRUCTIONS1. Bring anchovies, kombu, and 1½ cups water to a boil in a 4-qt. saucepan; remove and discard anchovies and kombu with a slotted spoon. Add bonito; remove from heat. Let steep for 5 minutes; pour through a strainer and set dashi aside.

2. Heat oven to 325°. Bring a large pot of salted water to a boil over high heat. Add chicken; cook until opaque, about 3 minutes. Using a slotted spoon, transfer to a bowl; set aside. Add shrimp; cook until opaque, about 30 seconds. Drain; add to bowl with chicken. Divide mixture among four 6-oz. ramekins; place in a 9"x13" baking dish.

3. Whisk dashi, soy sauce, mirin, and... Get the recipe >>

Saganaki Bites with Sun Dried Tomato Tapenade

Mon, 13 May 2013 13:00:00 GMT

MAKES 24 BITES

INGREDIENTS½ cup sun-dried tomatoes, dry, not packed in oil, sliced
1 tbsp. olive oil
3 tbsp. pitted kalamata olives, coarsely chopped
¼ tsp. dried oregano
½ tsp. lemon zest
1 tbsp. lemon juice
1 clove garlic, crushed
Kosher salt and freshly ground black pepper, to taste
1 lb. kasseri cheese, cut into 1½" cubes
¼ cup flour
1 tbsp. thinly sliced mint leaves
Canola oil, for frying

INSTRUCTIONS1. Place tomatoes in a bowl and cover with 1 cup boiling water. Soak until soft, about 15 minutes; drain, add to the bowl of food processor with oil, olives, oregano, zest, juice, garlic, salt and pepper and puree until smooth; set aside.

2. Heat 1½" oil in a deep 12" skillet to 375°. Dip cheese in cold water and dredge in flour. Working in batches, fry, flipping once, until golden brown on all sides, about 1 to 2 minutes. Transfer to paper towels to drain and top each saganaki with 1 tsp. tapenade; garnish with mint. Get the recipe >>

French Monaco Cocktail

Mon, 13 May 2013 06:45:55 GMT

MAKES 1 COCKTAIL

INGREDIENTS 1½ oz. pomegranate syrup
2 oz. lemonade
6 oz. pale lager, preferably Stella Artois

INSTRUCTIONSIn an ice-filled shaker, syrup and lemonade; shake vigorously and strain into a chilled beer glass. Top with beer.

FOR THE POMEGRANATE SYRUP1 cup unsweetened pomegranate juice
½ cup sugar

Bring juice and sugar to a boil in a 1-qt. saucepan. Cook, stirring, until sugar is dissolved, about 1 minute; let cool.

FOR THE LEMONADE1 oz simple syrup
1 oz fresh lemon juice

Stir to combine. Get the recipe >>

Sai Bhaaji (Sindhi Mixed Greens)

Fri, 10 May 2013 13:00:00 GMT

SERVES 6-8

Ingredients6 cloves garlic, peeled
1 serrano chile, stemmed
1 2" piece ginger, peeled and thinly sliced
10 oz. fresh or frozen fenugreek greens, defrosted, and finely chopped
9 oz. spinach, finely chopped
¼ cup chana dal
¼ cup canola oil
1 tsp. cumin seeds
3 dried chiles de árbol
1 large white onion, minced
1 medium carrot, minced
2 plum tomatoes, grated
1 tsp. ground coriander
1 tsp. ground turmeric
4 oz. green beans, cut into ½" pieces
1 medium Yukon gold potato, peeled and cut into 1" pieces
Kosher salt, to taste
⅓ cup finely chopped cilantro

Ingredients1. Purée garlic, serrano, ginger, and 3 tbsp. water until smooth; set aside. Boil fenugreek greens, spinach, dal, and 2½ cups water in a 4-qt. saucepan. Reduce heat to medium and cover; cook until very tender, about 1 hour. Transfer to a bowl; set aside.

2.Wipe out pan, add oil and return to medium-high heat. Add cumin seeds and dried chiles; cook until seeds pop. Add garlic purée; cook 2-3 minutes. Add onions and carrots; cook until golden, 8-10 minutes. Add... Get the recipe >>

Thai Green Mango Salad (Som Tum Mamuang) Recipe

Thu, 09 May 2013 13:00:00 GMT

SERVES 4-6

INGREDIENTS2 tbsp. small dried shrimp
8 red Thai chiles, stemmed, seeded, and julienned
4 cloves garlic, minced
1⁄2 shallot, minced
3 small, green unripe mangoes (about 1 1⁄2 lbs.), peeled and julienned
18 green beans, trimmed and cut into 2" lengths
14 grape tomatoes, halved
3 tbsp. fish sauce
2 tbsp. fresh lime juice
4 tsp. palm sugar or brown sugar
2 tbsp. roasted unsalted peanuts, chopped

INSTRUCTIONS1. Using a mortar and pestle, pound shrimp until coarsely ground; transfer to a small bowl and set aside.

2. Place the chiles, garlic, and shallots in the mortar and pound until bruised. Working in three batches, add mangoes and pound, using a spoon to combine, until softened slightly, 2-3 minutes. Transfer mixture to a large bowl.

3. Add green beans and tomatoes to mortar and lightly pound them to extract juices; stir in fish sauce, lime juice, and sugar. Transfer to bowl with mango mixture. Toss to combine. Transfer to a serving bowl and garnish with crushed dried shrimp and peanuts. Get the recipe >>

Salsa de Albanil (Tomatillo Salsa with Avocado and Queso Fresco)

Wed, 08 May 2013 13:00:00 GMT

SERVES 6

INGREDIENTS8 oz. tomatillos, husks removed, rinsed (available at melissas.com)
⅓ cup plus 2 tbsp. roughly chopped cilantro
¼ cup minced white onion
2 serrano chiles, stemmed, seeded, and finely chopped
1 clove garlic, minced
Kosher salt, to taste
4 oz. queso fresco, cut into twelve ¼" slices (available at mexgrocer.com)
1 avocado, halved, pitted, peeled and cut into 12 slices
Warm tortillas, for serving

INSTRUCTIONS1. Bring tomatillos and 4 cups water to a boil in a 4-qt. saucepan; cook until tomatillos are just soft, about 5 minutes. Drain and set aside to cool.

2. Place tomatillos, ⅓ cup cilantro, 2 tbsp. onion, chiles, garlic, and salt in a blender or food processor, and pulse until slightly chunky, about 20 pulses. Pour salsa into a serving dish and alternately layer queso fresco and avocado over salsa; sprinkle with remaining cilantro and onion. Serve with tortillas.

Get the recipe >>

Potato Brioche Sopapilla with Brown Butter Goat Milk Ice Cream

Tue, 07 May 2013 13:50:00 GMT

SERVES 8

INGREDIENTS
Potato Brioche Sopapilla
13 oz. all-purpose flour
1 tsp. instant yeast
4 ¼ oz. mashed potatoes
8 oz. Plugra® European-Style Butter, softened
1 egg yolk
4 ¼ oz. water, at 90°F
1 oz. sugar
¼ tsp. salt
Oil for deep frying

Brown Butter Goat Milk Ice Cream
1 cup Plugra® European-Style Butter, unsalted
1 cup sugar
½ cup heavy cream
6 egg yolks, beaten
2 cups goat's milk
½ tsp. salt
½ vanilla bean, split lengthwise and scraped

Brown Butter Honey
¼ lb. Plugra® European-Style Butter
½ cup honey
Hot water, as needed

Cinnamon Buttered Almonds and Raisins
¼ lb. Plugra® European-Style Butter
½ cup sliced almonds
Cinnamon-sugar, as needed
1 tbsp. sugar
2 tbsp. water
1 to 2 tbsp. bourbon
½ cup golden raisins

INSTRUCTIONS
Potato Brioche Sopapilla
1. Combine flour and instant yeast in bowl and whisk to blend.
2. In the mixer... Get the recipe >>

Duck Breast with Ginger Grits and Sweet Potato Guava Sauce

Tue, 07 May 2013 13:46:30 GMT

SERVES 6

INGREDIENTS
Duck Breasts
6 duck breasts, boneless, skin-on
Moroccan seasoning (ras el hanout), as needed
1 tbsp. canola oil

Ginger Grits
1 qt. water
3 oz. Plugrá® European-Style Butter, unsalted
1 tsp. salt
2 cups stone ground yellow grits
¼ cup candied ginger in syrup
Fresh grated ginger (optional)
Salt and black pepper, as needed

Sweet Potato Guava Sauce
2 to 2½ lb. sweet potatoes, fresh
5 to 6 oz. (about ½ cup) guava paste
¼ lb. Plugrá® European-Style Butter, unsalted
1 pinch salt

Pear Butter
2 to 3 semi-ripe Bartlett pears, fresh
1 tbsp. Plugrá® European-Style Butter, unsalted
2 tbsp. water
1½ tbsp. white sugar
8 oz. Plugrá® European-Style Butter, unsalted
2 tbsp. pear liquor (such as Mathilda)
¼ tsp. salt
1 small pinch ground cayenne pepper
½ tsp. vanilla extract
Brown sugar or honey, as needed (optional)

Cranberry Relish, prepared, as needed
Artisan salad greens, as... Get the recipe >>

Sriracha Honey Butter Rutabaga

Tue, 07 May 2013 13:44:29 GMT

SERVES 4 to 6

INGREDIENTS
2 tbsp. cooking oil
1 large rutabaga, (about 1½ lb.) fresh, peeled, cut into 3/8-inch x 1½-inch pieces
Water, as needed
3 tbsp. Plugrá® European-Style Butter, unsalted
3 tbsp. honey
1 to 3 tsp. sriracha sauce (to taste)
1 tsp. salt
Cilantro or mint, fresh, chopped (optional)

INSTRUCTIONS
1. Heat oil in a large sauté pan, add rutabaga and cook over medium heat for 15 to 20 minutes, stirring occasionally. Add small amounts of water, as needed to sauté/steam rutabaga slices until tender.
2. Add Plugrá Butter, honey, sriracha and salt; toss to coat rutabaga.
3. Garnish with cilantro or mint, if desired.
Get the recipe >>

Butter Tasting

Tue, 07 May 2013 13:39:25 GMT

SERVES 8

INGREDIENTS
Plugrá Truffle Butter
¼ lb. Plugrá® European-Style Butter, unsalted
1 tbsp. truffle oil
½ tsp. truffle peelings (optional)
1 small pinch kosher salt

Plugrá Duck Butter
¼ lb. Plugrá® European-Style Butter, unsalted
2 tbsp. rendered duck fat (commercially prepared)
½ tsp. fresh thyme, fine chopped
1 small pinch kosher salt

Smoked Plugrá Butter
1 qt. water
¼ lb. Plugrá® European-Style Butter, unsalted
1 small pinch kosher salt

Plugrá Olive Oil Butter
¼ lb. Plugrá® European-Style Butter, unsalted
2 tbsp. extra virgin olive oil
1 small pinch each: kosher salt and cracked black pepper

Crusty bread, warm, as needed

INSTRUCTIONS
Plugrá Truffle Butter
1. Whip Plugrá Butter in mixer with wire whip attachment; add truffle oil, optional truffle peelings and salt. Whip until blended.
2. Transfer... Get the recipe >>

Labaneh

Tue, 07 May 2013 13:00:00 GMT

SERVES 4

INGREDIENTS8 cups whole milk
1 cup plain yogurt
Kosher salt, to taste
Olive oil, for serving

INSTRUCTIONS1. Bring milk to a boil in a 4-qt. nonreactive saucepan fitted with a deep-fry thermometer. Remove from heat and let cool until thermometer reads 118°. Transfer 1 cup milk to a bowl; whisk in yogurt until combined. Add yogurt mixture to saucepan and whisk until smooth; cover tightly with plastic wrap and let sit in a warm place (ideally 70°-75°) until thickened, 6-8 hours.

2. Line a fine-mesh strainer with 3 layers of cheesecloth; set over a bowl. Transfer yogurt to strainer; let drain at least 8 hours or overnight. Transfer to a serving dish. Season with salt and drizzle with oil. Get the recipe >>

Asparagus Mint Slaw

Tue, 07 May 2013 05:22:09 GMT

SERVES 4

INGREDIENTS¼ cup roughly chopped mint
2 tbsp. olive oil
2 tbsp. red wine vinegar
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
5 small radishes, julienned
4 scallions, thinly sliced
2 carrots, julienned
1 bunch asparagus, trimmed and shaved using a vegetable peeler

INSTRUCTIONS Whisk mint, olive oil, vinegar, garlic, salt, and pepper in a bowl. Add radishes, scallions, carrots, and asparagus; toss to combine. Get the recipe >>

Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)

Mon, 06 May 2013 13:00:00 GMT

SERVES 2-4

INGREDIENTS⅓ cup olive oil
½ tsp. dried oregano
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
Kosher salt and freshly ground black pepper, to taste
Canola oil, for frying
1 ball Naples-style pizza dough
Fine semolina, for dusting
4½ cups baby arugula

INSTRUCTIONS1. Mix oil, oregano, garlic, tomatoes, salt, and pepper in a bowl and set aside.

2. Pour enough canola oil into a 6-qt. saucepan to reach a depth of 2". Heat until a deep-fry thermometer reads 350°. Dust dough with semolina, and roll dough into a 4" x 9" rectangle about ⅓" thick. Cut dough into ½" x 2" strips. Fry strips, until puffed and golden, 3-4 minutes. Drain; toss with tomatoes and their juices, arugula, salt, and pepper. Divide into bowls and serve. Get the recipe >>

Gluten Free Chocolate Donuts with Zebra Glaze

Mon, 06 May 2013 05:46:10 GMT

MAKES 10

INGREDIENTS2 cups, plus 2 tbsp. sorghum flour, plus more for dusting
½ cup, plus 2 tbsp. unsweetened cocoa powder
⅓ cup potato starch
¼ cup tapioca starch
1¼ tsp. kosher salt
1 tsp. baking powder
½ tsp. baking soda
½ tsp. xanthan gum
½ tsp. cinnamon
½ cup butter, softened
½ cup sugar
1 egg, beaten
1½ tsp. vanilla extract
½ cup buttermilk
Canola oil, for frying
3 oz. unsweetened chocolate, grated
3 cups confectioners' sugar, sifted
5 tbsp. heavy cream
2 tbsp. milk

INSTRUCTIONS1. Whisk together flour, cocoa, starches, 1 tsp. salt, baking powder, soda, xanthan, and cinnamon in a bowl; set aside. Beat butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add egg and 1 tsp. vanilla; beat until smooth. Alternate adding dry ingredients in 3 batches and buttermilk in 2 batches; beat until a soft, sticky dough forms. Let dough rest 10 minutes.

2. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. On a lightly floured surface, pat dough into a... Get the recipe >>

Crispy Duck with Udon Noodles Recipe

Fri, 03 May 2013 13:00:00 GMT

SERVES 2

Ingredients2 duck legs
Kosher salt and freshly ground black pepper, to taste
1 cup chicken or duck broth
¾ cup soy sauce
1 cup white wine vinegar
1 tbsp. coriander seeds
3 red or green Thai chiles
2 tbsp. sugar
2 tbsp. minced garlic
1 tbsp. minced ginger
1 tbsp. sesame seeds
1 tbsp. Dijon mustard
1 tsp. Asian sesame oil
1 scallion, minced
6 oz. udon noodles
5 tbsp. canola oil
2 cups oyster mushrooms
6 heads baby bok choy, leaves separated

Instructions1. Make the duck: Heat oven to 350°. Season duck with salt and pepper. Heat a 12" nonstick skillet over medium heat. Add duck, skin side down, and cook, turning once, until browned and crisp, 18-20 minutes. Transfer duck to paper towels; discard fat. In a 5-qt. Dutch oven, bring broth, ½ cup soy sauce, vinegar, coriander, 1 chile, and 1 cup water to a boil. Add duck, skin side up, cover, and transfer to oven. Braise until duck is tender, about 1 hour 45 minutes. Set duck aside; discard liquid.

2. Meanwhile, make the sauce: In a 1-qt. saucepan, bring remaining soy sauce, sugar, garlic, ginger,... Get the recipe >>

Gluten-Free Cafeteria-Style Pizza

Fri, 03 May 2013 08:05:31 GMT

MAKES TWO 9" PIZZAS

INGREDIENTS1 (¼-oz. packet) active dry yeast (included with pizza crust mix)
5 tbsp. olive oil, plus more to taste
1 tsp. sugar
1 egg
1 (18-oz.) package Cup 4 Cup pizza crust mix (3⅓ cups)
1 tsp. kosher salt, plus more to taste
3 cloves garlic, roughly chopped
1 small onion, roughly chopped
1 (15-oz.) can whole peeled tomatoes, drained
½ tsp. dried oregano
¼ tsp. dried thyme
¼ tsp. crushed red chile flakes
White rice flour or fine corn meal, for dusting
2 cups grated mozzarella (about 10 oz.)
18-20 slices pepperoni (about 2 oz.)

INSTRUCTIONS1. Combine yeast, 1 tbsp. oil, sugar, egg and 1 cup cold water in bowl of a stand mixer fitted with a dough hook; let sit until yeast begins to foam and float on surface of the water, about 10 minutes. Mix flour and 1 tsp. salt in a bowl. With the motor running, slowly add flour mixture; mix until a smooth dough forms, about 10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature for 1 hour.

2. Place a pizza stone under the broiler; heat for 30... Get the recipe >>

Gluten-Free Pizza Margherita

Fri, 03 May 2013 08:00:48 GMT

MAKES TWO 12" PIZZAS

INGREDIENTS1 (¼-oz.) packet active dry yeast (included with pizza crust mix)
1 tbsp. olive oil, plus more to taste
1 tsp. sugar
1 egg
1 (18-oz.) package Cup 4 Cup pizza crust mix (3⅓ cups)
1 tsp. kosher salt, plus more to taste
1 (15-oz.) can whole peeled tomatoes, drained
White rice flour or fine corn meal, for dusting
12 oz. fresh mozzarella, thinly sliced
10-12 fresh basil leaves

INSTRUCTIONS1. Combine yeast, oil, sugar, egg and 1 cup cold water in bowl of a stand mixer fitted with a dough hook; let sit until yeast begins to foam and float on surface of the water, about 10 minutes. Mix flour and 1 tsp. salt in a bowl. With the motor running, slowly add flour mixture; mix until a smooth dough forms, about 10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature for 1 hour.

2.Place a pizza stone under the broiler; heat for 30 minutes. Cut tomatoes in half lengthwise and, using your fingers, remove and discard seeds (don't rinse). Place tomatoes and salt in a food processor and pulse until just crushed but not pureed. Divide... Get the recipe >>

Fizzy Lifting Drink

Fri, 03 May 2013 07:54:50 GMT

MAKES 1 COCKTAIL

INGREDIENTS½ oz. crème de cassis
½ oz. ginger liqueur
4 oz. brut Champagne
Lemon peel, for garnish

INSTRUCTIONSPour crème de cassis and ginger liqueur in a chilled champagne flute. Add champagne; garnish with a lemon peel. Get the recipe >>

Vanilla-Thyme Creme Anglaise

Fri, 03 May 2013 07:52:57 GMT

MAKES ABOUT 2 CUPS

INGREDIENTS2 cups milk
 1 vanilla bean, split lengthwise and scraped, seeds reserved
5 sprigs thyme
 ¼ cup sugar
6 egg yolks
 ⅛ tsp. kosher salt

INSTRUCTIONSBring milk, vanilla bean and seeds, and thyme to a simmer in a 2-qt. saucepan over medium heat. Whisk sugar and egg yolks in a bowl. Slowly whisk ½ cup hot milk into egg mixture until smooth, then transfer egg mixture to saucepan. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 5-7 minutes. Remove from heat, strain through a fine sieve into a bowl, set over a larger bowl of ice water. (This will stop the cooking process.) Discard vanilla bean; refrigerate sauce until cold. Get the recipe >>

Chocolate Chili Gravy

Fri, 03 May 2013 07:51:30 GMT

MAKES ABOUT 2½ CUPS

INGREDIENTS 10 dried chiles de árbol
6 tbsp. unsalted butter
½ cup sugar
¼ cup cocoa powder
2 tbsp. flour
2 cups milk
½ tsp. ground cumin
¼ tsp. kosher salt

INSTRUCTIONSHeat chiles in a 2-qt. saucepan over medium-high heat until fragrant, 1-2 minutes. Add butter; melt. Whisk sugar, cocoa, and flour in a bowl; add to the melted butter; whisk. Slowly add milk, whisking constantly, until smooth. Bring to a simmer; cook until slightly thick, 3-5 minutes. Strain chocolate, discarding chiles into a bowl; whisk in cumin and salt. Get the recipe >>

Currant and Molasses Chutney

Fri, 03 May 2013 07:48:38 GMT

MAKES ABOUT 1½ CUPS

INGREDIENTS6 whole black peppercorns
4 whole allspice berries
4 whole cloves
1 stick cinnamon
1 cup strong coffee
⅔ cup currants
½ cup golden raisins
⅓ cup dark brown sugar
¼ cup finely chopped crystallized ginger
Juice and zest of 1 orange
⅛ tsp. kosher salt

INSTRUCTIONSPlace peppercorns, allspice, cloves, and cinnamon on a piece of cheesecloth and tie into a secure packet; transfer to a 4-qt. saucepan. Add coffee, currants, raisins, sugar, ginger, orange juice and zest; bring to a boil. Reduce heat to medium and cook, stirring occasionally, until almost all of the liquid is absorbed, about 20 minutes. Discard cheesecloth packet. Get the recipe >>

Apple Brandy and Cinnamon Syrup

Fri, 03 May 2013 07:47:18 GMT

MAKES ABOUT 1 CUP

INGREDIENTS3 cups unsweetened apple juice
1 cup apple brandy
1 tbsp. fresh lemon juice
2 sticks cinnamon
⅛ tsp. kosher salt

INSTRUCTIONSBring apple juice, brandy, lemon juice, and cinnamon to a simmer in a 2-qt. saucepan over medium-low heat. Cook, stirring occasionally, until sauce is reduced to 1 cup, 1½-2 hours. Discard cinnamon and stir in salt. Get the recipe >>