15 minute read
The Nightcap Before
ORANGE-MISO G L A ZED BEE TS
ACTIVE: 20 min l TOTAL: 1 hr 10 min SERVES: 4 to 6
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2 pounds medium beets (about 7), trimmed ¾ cup fresh orange juice (from 2 to 3 oranges) 2 tablespoons white miso paste 2½ teaspoons sugar 2½ teaspoons soy sauce 4 ¼-inch-thick slices ginger 3 cloves garlic, smashed Kosher salt Sliced scallions, for topping
1. Preheat the oven to 400˚. Put the beets in a large baking dish and add ⅓ cup water; cover the dish with foil. Roast, adding more water to the pan if needed, until the beets are easily pierced with a knife, 50 to 60 minutes. Uncover and let cool. Rub off the beet skins and cut the beets into ½-inch-thick wedges; transfer to a medium bowl. 2. Combine the orange juice, miso paste, sugar, soy sauce, ginger and garlic in a medium skillet over medium-high heat. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to about ¼ cup, 8 to 10 minutes. Strain through a fine-mesh sieve and pour over the beets. Season with salt and toss. Sprinkle with scallions.
SPICY HONE Y-GL A ZED B
U T TERNU T SQ UASH
ACTIVE: 20 min l TOTAL: 1 hr 10 min SERVES: 4 to 6
1 2-pound butternut squash, peeled, halved lengthwise, seeded and sliced into ½-inch-thick half-moons 3 tablespoons harissa paste 3 tablespoons honey 2 tablespoons extra-virgin olive oil ½ lemon, sliced 2 cloves garlic, smashed 1 teaspoon ground cumin Kosher salt 2 teaspoons red wine vinegar Torn fresh mint, for topping
1. Preheat the oven to 450˚. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes. 2. Drizzle the squash with the vinegar and top with mint.
MAPLE-GL A ZED PARSNIPS
ACTIVE: 25 min l TOTAL: 30 min SERVES: 4 to 6
2 pounds parsnips, peeled and sliced ½ inch thick on the diagonal ⅓ cup dried cranberries 1 tablespoon pure maple syrup 3 tablespoons extra-virgin olive oil 1 teaspoon coriander seeds, crushed Kosher salt and freshly ground pepper 2 teaspoons fresh lemon juice 1 tablespoon chopped fresh parsley
1. Combine ½ cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, ½ teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes. 2. Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.
SHERRY-GL A ZED B RUSSELS SPRO U TS
ACTIVE: 40 min l TOTAL: 40 min SERVES: 4 to 6
10 ounces pearl onions 1¼ pounds brussels sprouts, trimmed and halved 4 tablespoons unsalted butter 2 tablespoons sugar Kosher salt and freshly ground pepper 3 tablespoons dry sherry 1 tablespoon chopped fresh thyme Chopped fresh chives, for topping
1. Bring a large pot of water to a boil. Add the pearl onions and cook until tender and the skins peel off easily, about 2 minutes; drain and rinse under cold water. Trim the root ends and pinch the opposite ends to remove the skins. 2. Combine the brussels sprouts, 1 cup water, 2 tablespoons butter, the sugar and ½ teaspoon each salt and pepper in a large skillet over medium heat. Cook, stirring occasionally, until the brussels sprouts are bright green and crisp-tender, about 10 minutes. Add the pearl onions and cook until the skillet is almost dry, about 5 minutes. Add the remaining 2 tablespoons butter, the sherry and thyme. Cook, tossing, until the vegetables are glazed, about 2 minutes; season with salt. Top with chives.
BROWN BU T TER–GL A ZED G REEN BEANS
ACTIVE: 20 min l TOTAL: 30 min SERVES: 4 to 6
Kosher salt 1½ pounds thin green beans or haricots verts, trimmed 4 tablespoons unsalted butter 1 sprig oregano, plus 1½ teaspoons finely chopped oregano leaves ¼ teaspoon red pepper flakes, plus more for topping Flaky salt, for topping
1. Bring a large pot of salted water to a boil. Add the green beans and cook until crisptender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain. 2. Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes. Add the green beans and ¾ teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes. Discard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes.
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o e e
The surest way to make someone happy this season: Ina Garten’s homemade candy.
think the ultimate comfort food might I be candy—any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we’re kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy—not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M’s. I started making the bags one year because I thought they’d be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they’d pick up a bag and say, “Oh, the kids will love these!” Sure, I would think. The kids. The kids will never even see them because you’re going to eat those malted milk balls on the way home!
While store-bought candy is a treat, there really is nothing like homemade candy. Making candy sounds complicated, but for this White Chocolate Toffee you don’t even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!
W H IT E CHO C O LATE TO F F E E
ACTIVE: 35 min l TOTAL: 2 hr 45 min l MAKES: 25 to 30 pieces
½ pound (2 sticks) unsalted butter, plus extra for greasing the pan 1 cup sugar 1½ teaspoons pure vanilla extract 1 teaspoon kosher salt 12 ounces good white chocolate, such as Callebaut, roughly chopped ½ cup salted, roasted cashews ½ cup shelled, salted, roasted pistachios ½ cup crystallized ginger (not in syrup), ¼-inch diced (3 ounces) ½ cup dried cranberries Fleur de sel
1. Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife. 2. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they’re evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.
N O T E To melt chocolate, chop it and place it in a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the bowl. Remove from the heat before the chocolate melts completely and stir, allowing the residual heat to finish melting the chocolate.
This toffee makes a great holiday gift: Put some in a small glassine bag, tie with ribbon and give it to someone with a copy of Ina’s new book!
Food Network chefs mix up some festive cocktails.
MARCUS SAMUELSSON’S
KARDEA BROWN’S
TED ALLEN’S
CARLA HALL’S
BO URBON N EGRONI
MAKES: 1 drink
4¼ cups bourbon 2 figs, sliced 2 pears, sliced 1
1 ounce bitter orange aperitif (such as Campari) 1 ounce sweet vermouth Orange slice, for garnish
1. Make the infused bourbon: Combine the bourbon, figs, pears and vanilla seeds and pod in an airtight container. Let infuse in the refrigerator for at least 2 weeks but no more than 3 weeks. Strain through a fine-mesh sieve. 2. For each drink, combine 2 ounces of the infused bourbon, the aperitif and vermouth in a mixing glass with ice. Stir for 90 seconds, then strain into a chilled martini glass. Garnish with a slice of orange. K ARD E A BROWN ’S HOLIDAY MULE
MAKES: 6 drinks (plus extra infused rum)
2 sprigs rosemary, plus more for garnish 4 cups white rum 1 cup sugar 1 3-inch piece fresh ginger, peeled Pure maple syrup and turbinado sugar, for rimming the cups 2 cups Cheerwine Holiday Punch (or other cherry soda) Lime slices and frozen cherries, for garnish
1. Make the rosemary-infused rum: Place a sprig of rosemary in each of two 16-ounce mason jars. Pour 2 cups rum into each jar and close tightly. Let infuse for 2 to 3 days at room temperature. 2. Make the ginger syrup: In a small pot over medium heat, combine the sugar, ginger and 1 cup water. Bring to a boil, then reduce the heat and simmer, stirring, until the sugar is dissolved, about 5 minutes. Let cool 20 minutes, then strain. (You can also skip this step and use store-bought ginger syrup.) 3. Mix each drink individually: Rub the rim of a copper cup with maple syrup, then dip in turbinado sugar. Fill a cocktail shaker with ¼ cup ice. Add ¼ cup rosemary-infused rum, ¼ cup ginger syrup and ⅓ cup punch or soda. Stir, then add ice to the copper cup and pour in the drink. Squeeze a few lime slices into the drink, then garnish with a rosemary sprig, cherries and a slice of lime. TED ALLEN ’S
GINGER C OCKTAIL
MAKES: 8 drinks
½
sugar
½ ½ cup vodka 1 lemon, sliced into wedges 3 tablespoons cubed candied ginger, for garnish 1 bottle chilled sparkling wine
1. Make the ginger syrup: Combine ½ cup water, ½ cup sugar and the sliced ginger in a small saucepan and simmer for 10 minutes, until the sugar is dissolved. Remove the saucepan from the heat and stir in the vodka. Chill for 2 hours or overnight. When ready to serve, strain to remove the ginger pieces. 2. Spread the remaining 2 tablespoons sugar in a thin layer on a plate. Coat the rims of 8 glasses with the juice from the lemon wedges and immediately dip in the plate of sugar. 3. Add a few pieces of candied ginger to each glass. Pour 1 tablespoon of the ginger syrup over the ginger pieces and top with the sparkling wine.
CARL A HALL’S POMEGRANATE SUNRISE M OCKTAIL
MAKES: 1 drink
1 teaspoon fresh lime juice, plus lime wheel for garnish 1 cardamom pod (or generous pinch of ground cardamom) 4 ounces brewed pomegranate tea, cooled 1 heaping teaspoon pomegranate molasses Chilled club soda, for topping 1.
cardamom, just mix together with the lime juice). Add the brewed tea, pomegranate molasses and a few ice cubes to the shaker and shake well for 15 seconds. 2. Fill a tall glass with ice and strain in the tea mixture; top with club soda and garnish with a lime wheel.
MOLLY YEH ’S BLOOD ORANGE AMARE T TO SO UR
MAKES: 2 drinks
8 ounces amaretto 2 ounces lemon juice 2 ounces blood orange juice, plus blood orange peel, for garnish Maraschino cherries with juice (such as
Luxardo), for garnish 1. Add 1 cup ice to a cocktail shaker. Add the amaretto, lemon juice and blood orange juice and shake until cold and frothy. 2. Fill 2 small glasses with ice and divide the drink between them. Garnish with blood orange peel, maraschino cherries and a little bit of the cherry juice.
