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Pumpkin Spice Cupcakes with Maple Frosting | Recipes
Level: Intermediate ½ cup vegetable oil, plus extra for greasing the pan1 cup all-purpose flour1 teaspoon baking powder½ teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon ground ginger½ teaspoon ground nutmeg½ teaspoon kosher salt2 extra-large eggs, at room temperature1 cup canned pumpkin purée (not pie filling)½ cup granulated sugar½ cup light brown sugar, lightly packedMaple Frosting (recipe follows)½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars) ½ cup vegetable oil, plus extra for greasing the pan 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon kosher salt 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (not pie filling) ½ cup granulated sugar ½ cup light brown sugar, lightly packed Maple Frosting (recipe follows) ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars) Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners. Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Add the flour mixture and stir to combine. Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars. For the maple frosting: Frosts 10 cupcakes6 ounces cream cheese, at room temperature3 tablespoons unsalted butter, at room temperature2 tablespoons pure maple syrup½ teaspoon pure vanilla extract2 cups sifted confectioners’ sugar Frosts 10 cupcakes 6 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature 2 tablespoons pure maple syrup ½ teaspoon pure vanilla extract 2 cups sifted confectioners’ sugar In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
French Chocolate Bark | Recipes
Makes 18 to 20 Pieces | Level: Intermediate Photo: Quentin Bacon 1 cup whole salted, roasted cashews6 to 7 ounces very good semisweet chocolate, finely chopped6 to 7 ounces very good bittersweet chocolate, finely chopped1/4 cup dried crystallized ginger, ½-inch diced1/2 cup dried cherries1/2 cup dried apricots, ½-inch diced1/4 cup golden raisins 1 cup whole salted, roasted cashews 6 to 7 ounces very good semisweet chocolate, finely chopped 6 to 7 ounces very good bittersweet chocolate, finely chopped 1/4 cup dried crystallized ginger, ½-inch diced 1/2 cup dried cherries 1/2 cup dried apricots, ½-inch diced 1/4 cup golden raisins Preheat the oven to 350 degrees. Using a pencil, draw a 9 x 10-inch rectangle on a piece of parchment paper placed on a sheet pan, then turn the parchment paper over. Spread the cashews in one layer on another sheet pan and bake for 8 minutes. Set aside to cool. Place the semisweet chocolate and half the bittersweet chocolate in a glass bowl and microwave on high power for 20 to 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a rubber spatula. Continue to heat and stir in 30-second increments until the chocolate is just melted. Immediately add the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier. Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly in the following order: first the ginger, then the cooled whole cashews, the cherries, apricots, and raisins. Set aside for 1 to 2 hours until firm. Cut the bark in 18 to 20 pieces and serve at room temperature. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Rum Raisin Truffles | Recipes
Makes 35-40 | Level: Intermediate Photo: Quentin Bacon ½ cup heavy cream1 tablespoon unsalted butter26 ounces good milk chocolate, chopped, divided1½ ounces raisins (about 2 tablespoons)¼ cup dark rum, such as Mount Gay ½ cup heavy cream 1 tablespoon unsalted butter 26 ounces good milk chocolate, chopped, divided 1½ ounces raisins (about 2 tablespoons) ¼ cup dark rum, such as Mount Gay In a heat-proof bowl set over simmering water, heat the cream until hot to the touch but not boiling and turn off the heat. Add the butter and 12 ounces of the chocolate to the hot cream. Stir until the chocolate melts. Meanwhile, mince the raisins and combine them with the rum in a small bowl. Stir the raisins and rum mixture into the melted chocolate mixture, cover with plastic wrap, and set aside at room temperature for 6 hours or overnight. The next day, using a very small (1¼-inch) ice cream scoop (you can also use 2 spoons), scoop balls of the mixture onto sheet pans lined with parchment paper. Refrigerate for at least 30 minutes. When the chocolate is cold, place 10 ounces of the remaining chocolate in a small glass bowl and heat it in a microwave on high for 20 seconds exactly. Stir the chocolate and continue to heat in the microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. This will take 5 or 6 times, depending on your microwave. Add the remaining 4 ounces of chocolate and stir until smooth. The chocolate should be 85 to 90 degrees on an instant-read thermometer. If it’s too cool, heat it briefly in the microwave. You’ll want it to be pourable. Using 2 spoons, pick up a chilled ball in one spoon and warm chocolate in the other and roll them around together until the chilled ball is completely coated in warm chocolate (don’t drop the ball into the chocolate or the warm chocolate will cool off!). Place the coated truffle back on the parchment paper. Continue coating the balls until they’re all covered with milk chocolate. Allow to sit at room temperature until the chocolate hardens. Serve at room temperature. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Triple Chocolate Loaf Cakes | Recipes
Preheat the oven to 350 degrees. Grease two (8½ × 4½ × 2½-inch) loaf pans, line the bottoms with parchment paper, then grease and flour the pans. Pour the boiling water into a 2-cup glass measuring cup, add the bitter-sweet chocolate, cocoa powder, and coffee granules, and stir until the chocolate melts. Set aside to cool for at least 15 minutes. In a medium bowl, sift together the 2 cups flour, the baking powder, and salt and set aside. In another bowl, combine the walnuts, chocolate chips, and the 2 tablespoons flour and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium speed for 2 minutes. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the bowl with a rubber spatula. Alternately in thirds, add the flour mixture and the chocolate mixture, beginning and ending with the flour. Fold in the nut mixture with a rubber spatula. Divide the batter equally between the prepared pans, smooth the tops, and bake for 45 to 55 minutes, until a toothpick inserted in the middle comes out clean. (Test in a few places because you might hit a warm chocolate chip.) Cool in the pans for 30 minutes, turn out on a cooling rack, rounded side up, and allow to cool to room temperature.
Tuscan Lemon Chicken | Recipes
Serves 2 or 3 | Level: Intermediate Photo: Quentin Bacon 1 (3-1/2 pound) chicken, flattened Kosher salt1/3 cup good olive oil2 teaspoons grated lemon zest (2 lemons)1/3 cup freshly squeezed lemon juice1 tablespoon minced garlic (3 cloves)1 tablespoon minced fresh rosemary leaves Freshly ground black pepper1 lemon, halved 1 (3-1/2 pound) chicken, flattened Kosher salt 1/3 cup good olive oil 2 teaspoons grated lemon zest (2 lemons) 1/3 cup freshly squeezed lemon juice 1 tablespoon minced garlic (3 cloves) 1 tablespoon minced fresh rosemary leaves Freshly ground black pepper 1 lemon, halved Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened chicken. Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice. When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread ¼ of the coals across the other side of the grill. Place the chicken on the cooler side skin side up, and weight it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down, for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the chicken in quarters, sprinkle with salt, and serve with the grilled lemon halves. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Herbal Iced Tea Cocktails Beginner Vegetable Coleslaw Sides Intermediate Maple Baked Beans Sides Beginner Flag Cake Dessert Intermediate
Make-Ahead Thanksgiving Dinner
barefoot contessa barefoot contessa Recipes Books Cookbook Index TV & Events Ina's World Shop Goldbelly Recipes Books Cookbook Index TV & Events Ina's World Shop Goldbelly Friday, November 19, 2021 I’ve put together my favorite Make-Ahead Thanksgiving dinner for you. It’s classic flavors but with the volume turned way up so you can serve a delicious Thanksgiving feast with less stress. First, is my Make-Ahead Roast Turkey and Make-Ahead Turkey Gravy with Onions & Sage that go directly from the oven to the table. For sides, I’m serving crunchy, flavorful Green Beans Gremolata, savory Twice-Baked Sweet Potatoes with Taleggio and thyme, and instead of stuffing the turkey, I make a Mushroom and Leek Bread Pudding with pancetta and Gruyère. Every dish is delicious and easy to make! For dessert, I have a Pumpkin Roulade with Ginger Buttercream that will wow everyone at your table - and you can make that days ahead of time too! Wishing everyone a happy and healthy Thanksgiving!! - xxx Ina Make-Ahead Thanksgiving Dinner RecipesMake-Ahead Roast Turkey and Make-Ahead Turkey Gravy with Onions & SageGreen Beans GremolataTwice-Baked Sweet PotatoesMushroom and Leek Bread PuddingPumpkin Roulade with Ginger Buttercream Tags Thanksgiving, classic, Make-Ahead Share This Back to School Treats! Refreshing Drinks Dining Al Fresco! Apples, Apples, Apples Make the Most of Tomato Season Keep in touch! Sign up and I’ll send you great recipes and entertaining ideas!
Orange-Braised Carrots & Parsnips | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 1 pound carrots with the greens attached1 pound thin parsnips1/3 cup small-diced shallots (1 large)2 teaspoons grated orange zest1¼ cups freshly squeezed orange juice, divided (3 oranges)1/3 cup good olive oil6 sprigs fresh thyme, tied with kitchen string Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper2 tablespoons minced fresh flat-leaf parsley, for serving 1 pound carrots with the greens attached 1 pound thin parsnips 1/3 cup small-diced shallots (1 large) 2 teaspoons grated orange zest 1¼ cups freshly squeezed orange juice, divided (3 oranges) 1/3 cup good olive oil 6 sprigs fresh thyme, tied with kitchen string Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper 2 tablespoons minced fresh flat-leaf parsley, for serving Preheat the oven to 275 degrees. Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots. Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that’s large enough for the vegetables to lie flat. Add the shallots, orange zest, ¾ cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper. Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1½ hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining ½ cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags sides, vegetables, holiday , Thanksgiving, ina's favorite sides, Entertaining , Weeknight, Easy, Light , Vegetarian, Gluten Free, carrots Share This
Lemon Yogurt Cake | Recipes
Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Stewed Rhubarb & Red Berries | Recipes
Serves 6 | Level: Beginner Photo: Quenitn Bacon 2 pounds fresh rhubarb cut in ¾-inch chunks (6 to 8 cups)1 cup sugar1/2 teaspoon kosher salt1 pint fresh or frozen strawberries, hulled and thickly sliced1/2 pint fresh or frozen raspberries1/3 cup freshly squeezed lemon juice (2 lemons)1/3 cup freshly squeezed orange juice (2 oranges)2 tablespoons Grand Marnier or Triple Sec liqueur (optional)Sweetened whipped cream or vanilla ice cream, for serving 2 pounds fresh rhubarb cut in ¾-inch chunks (6 to 8 cups) 1 cup sugar 1/2 teaspoon kosher salt 1 pint fresh or frozen strawberries, hulled and thickly sliced 1/2 pint fresh or frozen raspberries 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup freshly squeezed orange juice (2 oranges) 2 tablespoons Grand Marnier or Triple Sec liqueur (optional) Sweetened whipped cream or vanilla ice cream, for serving Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and Grand Marnier, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags Dessert, Spring, Entertaining, Weeknight, Make Ahead, Easy, Vegetarian, Gluten Free, Light, rhubarb, berries Share This
Coeur a La Creme With Raspberries | Recipes
Serves 6 to 8 | Level: Intermediate Photo: Quentin Bacon 12 ounces cream cheese, at room temperature1-1⁄4 cups confectioners’ sugar2-1⁄2 cups cold heavy cream2 teaspoons pure vanilla extract1⁄4 teaspoon grated lemon zestSeeds scraped from 1 vanilla beanRaspberry Sauce (see recipe)1 pint fresh raspberries 12 ounces cream cheese, at room temperature 1-1⁄4 cups confectioners’ sugar 2-1⁄2 cups cold heavy cream 2 teaspoons pure vanilla extract 1⁄4 teaspoon grated lemon zest Seeds scraped from 1 vanilla bean Raspberry Sauce (see recipe) 1 pint fresh raspberries Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla seeds and beat on high speed until the mixture is very thick, like whipped cream. Line a heart-shaped mold with cheesecloth so the ends drape over the sides and place it on a plate, making sure that there is space between the bottom of the mold and the plate for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight. To serve, discard the liquid, unmold the cream onto a plate, and drizzle raspberry sauce around the base. Serve with raspberries and extra sauce. Raspberry Sauce (Makes 2 Cups) 1 half-pint fresh raspberries1/2 cup sugar1 cup (12 ounces) seedless raspberry jam1 tablespoon framboise liqueur 1 half-pint fresh raspberries 1/2 cup sugar 1 cup (12 ounces) seedless raspberry jam 1 tablespoon framboise liqueur Place the raspberries, sugar, and 1⁄4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill. Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Strawberry Rhubarb Crisp | Recipes
Serves 6 | Level: Intermediate 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)4 cups fresh strawberries, hulled and halved, if large1¼ cups granulated sugar, divided1½ teaspoons grated orange zest1 tablespoon cornstarch½ cup freshly squeezed orange juice1 cup all-purpose flour (see note for gluten-free)½ cup light brown sugar, lightly packed½ teaspoon kosher salt1 cup quick-cooking (not instant) oatmeal, such as McCann’s (see note for gluten-free)12 tablespoons (1½ sticks) cold unsalted butter, dicedVanilla ice cream, for serving 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved, if large 1¼ cups granulated sugar, divided 1½ teaspoons grated orange zest 1 tablespoon cornstarch ½ cup freshly squeezed orange juice 1 cup all-purpose flour (see note for gluten-free) ½ cup light brown sugar, lightly packed ½ teaspoon kosher salt 1 cup quick-cooking (not instant) oatmeal, such as McCann’s (see note for gluten-free) 12 tablespoons (1½ sticks) cold unsalted butter, diced Vanilla ice cream, for serving Preheat the oven to 350 degrees For the fruit, toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper. For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream. Note: To make this recipe gluten-free, substitute 1 cup Cup4Cup all-purpose gluten-free flour for the 1 cup all-purpose flour and use gluten-free oatmeal, such as Bob's Red Mill, for the quick-cooking oatmeal. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Pear Clafouti | Recipes
Serves 8 | Level: Intermediate Photo: Quentin Bacon 1 tablespoon unsalted butter, at room temperature1/3 cup plus 1 tablespoon granulated sugar3 extra-large eggs, at room temperature6 tablespoons all-purpose flour1-1⁄2 cups heavy cream2 teaspoons pure vanilla extract1 teaspoon grated lemon zest (2 lemons)1/4 teaspoon kosher salt2 tablespoons pear brandy, such as Poire William2 to 3 firm but ripe Bartlett pearsConfectioners’ sugar 1 tablespoon unsalted butter, at room temperature 1/3 cup plus 1 tablespoon granulated sugar 3 extra-large eggs, at room temperature 6 tablespoons all-purpose flour 1-1⁄2 cups heavy cream 2 teaspoons pure vanilla extract 1 teaspoon grated lemon zest (2 lemons) 1/4 teaspoon kosher salt 2 tablespoons pear brandy, such as Poire William 2 to 3 firm but ripe Bartlett pears Confectioners’ sugar Preheat the oven to 375 degrees. Butter a 10 x 3 x 1-1⁄2 inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes. Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar. Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This