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Apple Pie Bars | Recipes
Makes 12 bars | Level: Intermediate For the Crust1 pound (4 sticks) unsalted butter, at room temperature¾ cup granulated sugar½ cup light brown sugar, lightly packed2 teaspoons pure vanilla extract4 cups all-purpose flour1½ teaspoons kosher salt½ cup chopped walnuts1 teaspoon ground cinnamon For the Crust 1 pound (4 sticks) unsalted butter, at room temperature ¾ cup granulated sugar ½ cup light brown sugar, lightly packed 2 teaspoons pure vanilla extract 4 cups all-purpose flour 1½ teaspoons kosher salt ½ cup chopped walnuts 1 teaspoon ground cinnamon For the Apple Filling1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)2 tablespoons freshly squeezed lemon juice¼ cup granulated sugar1 teaspoon ground cinnamon1/8 teaspoon ground nutmeg4 tablespoons (½ stick) unsalted butter For the Apple Filling 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large) 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large) 2 tablespoons freshly squeezed lemon juice ¼ cup granulated sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 4 tablespoons (½ stick) unsalted butter Preheat the oven to 375 degrees. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside. Reduce the oven to 350 degrees. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved Share This
Salted Caramel Nuts | Recipes
Makes 8 Cups | Level: Advanced Photo: Quentin Bacon 1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total)1½ cups sugar2 teaspoons pure vanilla extract2 teaspoons kosher salt1 teaspoon fleur de sel 1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total) 1½ cups sugar 2 teaspoons pure vanilla extract 2 teaspoons kosher salt 1 teaspoon fleur de sel Preheat the oven to 350 degrees. Combine the nuts on a sheet pan, spread them out, and roast them for 7 minutes, until they become fragrant. Set aside to cool. After the nuts are cooled, place the sugar and ¼ cup of water in a medium (10-inch) sauté pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts—from this point on, don’t stir the caramel, swirl the pan! Don’t worry—the mixture may look as though it’s crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful—the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated. Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they’re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Dark Rum Southsides | Recipes
Makes 4 drinks | Level: Beginner ​12 large mint leaves plus 4 large sprigs1 lime, cut into 8 wedges½ cup freshly squeezed lime juice (4 limes)½ cup simple syrup (see note)1 cup dark rum, such as Mount Gay1 cup ice, plus extra for serving1 ½ cups sparkling water, such as San Pellegrino, chilled1/8 teaspoon kosher salt ​ 12 large mint leaves plus 4 large sprigs 1 lime, cut into 8 wedges ½ cup freshly squeezed lime juice (4 limes) ½ cup simple syrup (see note) 1 cup dark rum, such as Mount Gay 1 cup ice, plus extra for serving 1 ½ cups sparkling water, such as San Pellegrino, chilled 1/8 teaspoon kosher salt Put the mint leaves and 2 of the lime wedges in a large cocktail shaker and muddle them with a muddler or a long-handled wooden spoon. Add the lime juice, simple syrup, rum, and ice and stir 40 times with a long-handled swiveling cocktail spoon or the wooden spoon. Add the sparkling water and salt and stir well. For each drink, fill a low cocktail glass half full with ice, add a mint sprig and a wedge of lime, and pour over the cocktail mixture. Stir and serve ice cold. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved Share This
Frozen Palomas | Recipes
Makes 4 drinks | Level: Beginner 1½ cups freshly squeezed ruby red grapefruit juice (3 to 4 grapefruit)1 cup white tequila, such as Casamigos½ cup freshly squeezed lime juice (3 to 4 limes)¼ cup simple syrup (see note)2 cups iceKosher salt4 thin wedges ruby red grapefruit, for garnish 1½ cups freshly squeezed ruby red grapefruit juice (3 to 4 grapefruit) 1 cup white tequila, such as Casamigos ½ cup freshly squeezed lime juice (3 to 4 limes) ¼ cup simple syrup (see note) 2 cups ice Kosher salt 4 thin wedges ruby red grapefruit, for garnish Combine the grapefruit juice, tequila, lime juice, and simple syrup in a quart container and freeze it for at least 6 hours (or overnight), until solid. Break up the mixture with a fork and transfer half of it to the jar of a blender. Add 1 cup of the ice and ¹⁄₈ teaspoon salt and blend until smooth. Divide the frozen mixture between two highball glasses, then repeat with the remaining mixture, ice, and salt. Garnish each glass with a grapefruit wedge and serve frozen. NOTE: For simple syrup, combine 1 cup sugar and 1 cup water in a small pot and heat just until the sugar dissolves and the mixture is clear. Refrigerate until cold. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved Share This
Oven-Fried Chicken | Recipes
Serves 6 | Level: Intermediate Photo: Maura McEvoy 2 chickens (3 pounds each), cut in eight serving pieces1 quart buttermilk2 cups all-purpose flour1 tablespoon kosher salt1 tablespoon freshly ground black pepperVegetable oil or vegetable shortening 2 chickens (3 pounds each), cut in eight serving pieces 1 quart buttermilk 2 cups all-purpose flour 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper Vegetable oil or vegetable shortening Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer. Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Herbal Iced Tea Cocktails Beginner Old-Fashioned Potato Salad Sides Beginner Vegetable Coleslaw Sides Intermediate Strawberry Country Cake Dessert Intermediate
Tomato Feta Salad | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 2 pints cherry tomatoes, red or mixed colors ¾ cup small-diced red onion 2 tablespoons good white wine vinegar or Champagne vinegar 3 tablespoons good olive oil 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh flat-leaf parsley ¾ pound feta cheese 2 pints cherry tomatoes, red or mixed colors ¾ cup small-diced red onion 2 tablespoons good white wine vinegar or Champagne vinegar 3 tablespoons good olive oil 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh flat-leaf parsley ¾ pound feta cheese Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta into a ½- to ¾-inch dice, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags starters, salad, summer, Entertaining, Weeknight, Make Ahead, Easy, Gluten Free , Vegetarian , tomato, feta Share This
S'mores with Homemade Toasted Coconut Marshmallows | Recipes
Place the coconut in a very large dry saute pan and cook over low heat for 15 to 20 minutes, tossing frequently, until lightly browned. Set aside. Meanwhile, combine the gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Combine the granulated sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. Sprinkle half the toasted coconut in an 8 x 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. For each s'more, thread a marshmallow onto a stick or skewer and toast it over an open flame. Sandwich the cooked marshmallow with a piece of chocolate between 2 halves of a graham cracker.
French Apple Tart | Recipes
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature. Ina Garten's Trip to Paris (Apple Music) Ina Garten's Trip to Paris (Spotify) Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Flag Cake | Recipes
Heat the oven to 350 degrees. Butter and flour an 18 x 13 x 1 inch sheet pan (see note). Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 3 minutes on medium speed, until light and fluffy. (If the butter is too cool to be light and fluffy, add a teaspoon or two of warm water,) On medium-low speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low, add the flour mixture and mix until just combined. Stir the batter with a rubber spatula and pour into the prepared pan. Smooth the top and bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. For the icing, combine the butter, cream cheese, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until very smooth. Add the confectioners’ sugar and mix on low speed. Stir with a rubber spatula to be sure the icing is well mixed. Spread three quarters of the icing on the cake. Using a toothpick, outline a flag on the cake. Fill in the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like the red stripes. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternately add 2 rows of raspberries and 2 rows of icing until the flag is completed. Pipe stars on top of the blueberries. Note: If you don’t want to serve your cake from the pan, line the pan with parchment paper and turn it out into a board before you ice and decorate it. Copyright 2002, Barefoot Contessa Family Style, Clarkson Potter/Publishers, All Rights Reserved
Herbed Pork Tenderloins with Apple Chutney | Recipes
Serves 6 to 8 | Level: Intermediate Photo: Quentin Bacon 2 pork tenderloins (2½ to 3 pounds total)1 tablespoon minced fresh rosemary leaves1 tablespoon chopped fresh thyme leavesKosher salt and freshly ground black pepperGood olive oil10 to 12 slices prosciuttoApple Chutney (see recipe) 2 pork tenderloins (2½ to 3 pounds total) 1 tablespoon minced fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves Kosher salt and freshly ground black pepper Good olive oil 10 to 12 slices prosciutto Apple Chutney (see recipe) Preheat the oven to 450 degrees. Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the “tail” in place. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney. Apple Chutney (Makes 5 Cups) 1 cup chopped yellow onion2 tablespoons minced or grated fresh ginger1 cup freshly squeezed orange juice (4 oranges)¾ cup apple cider vinegar1 cup light brown sugar, lightly packed1 teaspoon whole mustard seeds¼ teaspoon crushed red pepper flakes1½ teaspoons kosher salt6 Granny Smith apples, peeled, cored, and ½-inch-diced¾ cup raisins 1 cup chopped yellow onion 2 tablespoons minced or grated fresh ginger 1 cup freshly squeezed orange juice (4 oranges) ¾ cup apple cider vinegar 1 cup light brown sugar, lightly packed 1 teaspoon whole mustard seeds ¼ teaspoon crushed red pepper flakes 1½ teaspoons kosher salt 6 Granny Smith apples, peeled, cored, and ½-inch-diced ¾ cup raisins Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Celery Root & Apple Purée Sides Intermediate Roasted Butternut Squash Sides Beginner Easy Cranberry & Apple Cake Dessert Intermediate
Apple Crostata | Recipes
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap with plastic and refrigerate one of the disks for at least an hour. Freeze the rest of the pastry. Preheat the oven to 450 degrees. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper. For the filling, peel, core, and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, or until the crust is golden and the apples are tender. Let the tart cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Copyright 2001, Barefoot Contessa Parties!, Clarkson Potter/Publishers, All Rights Reserved
Homemade Applesauce | Recipes
Makes 2-1/2 Quarts | Level: Beginner Zest and juice of 2 large navel orangesZest and juice of 1 lemon3 pounds Granny Smith apples (6 to 8 apples)3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (6 to 8 apples)1/2 cup light brown sugar, packed1/4 pound unsalted butter2 teaspoons ground cinnamon1/2 teaspoon ground allspiceVanilla ice cream, for serving Zest and juice of 2 large navel oranges Zest and juice of 1 lemon 3 pounds Granny Smith apples (6 to 8 apples) 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (6 to 8 apples) 1/2 cup light brown sugar, packed 1/4 pound unsalted butter 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice Vanilla ice cream, for serving Preheat the oven to 350 degrees. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples and toss them in the juice. Pour the apples and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Mix with a whisk until smooth. Serve warm or at room temperature with a scoop of vanilla ice cream. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags sides , autumn, ina's favorite sides, Entertaining, Weeknight, Easy, Make Ahead , Light, Gluten Free, Vegetarian, kids Share This
Summer Garden Pasta | Recipes
Serves 6 | Level: Beginner 4 pints cherry tomatoes, halvedGood olive oil2 tablespoons minced garlic (6 cloves)18 large basil leaves, julienned, plus extra for serving½ teaspoon crushed red pepper flakesKosher salt½ teaspoon freshly ground black pepper1 pound dried angel hair pasta1½ cups freshly grated Parmesan cheese, plus extra for serving 4 pints cherry tomatoes, halved Good olive oil 2 tablespoons minced garlic (6 cloves) 18 large basil leaves, julienned, plus extra for serving ½ teaspoon crushed red pepper flakes Kosher salt ½ teaspoon freshly ground black pepper 1 pound dried angel hair pasta 1½ cups freshly grated Parmesan cheese, plus extra for serving Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours. Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This