iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Speculoos Buttons

Ingredients:
2 cups all-purpose flour
1 tablespoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon fine sea salt
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) light brown sugar
1/4 cup sugar
2 tablespoons mild-flavored (light) molasses
1 large egg, room temperature
1 teaspoon vanilla extract
1 large egg white
Sanding or other decorative sugar
2 cups powdered sugar, sifted
Sprinkles
colored sanding sugar
or dragées (optional)

Instructions:
Whisk first 6 ingredients in a medium bowl; set aside. Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars and molasses; continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla; mix for 2 minutes. Reduce speed to low; add dry ingredients and mix to blend well.
Scrape dough from bowl and divide into thirds. Using your palms, roll each piece of dough into an 8" log. Wrap logs tightly in plastic or parchment paper and freeze for at least 3 hours. (For neater edges, remove logs from freezer after 1 hour and roll on counter.) DO AHEAD: Dough can be made up to 2 months ahead. Keep frozen.
Arrange racks in top and bottom thirds of oven; preheat to 375°F. Line 3 baking sheets with parchment paper or silicone baking mats.
Whisk egg white in a small bowl to loosen; lightly brush all over 1 log. Sprinkle with (or roll in) sanding sugar. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4"-thick rounds. Transfer to 1 baking sheet, spacing 1/2" apart; place in freezer while you cut the next log. (The cookies hold their shape better if you bake when dough is cold.) Repeat with remaining dough.
Bake 2 sheets of cookies, rotating the sheets from top to bottom and front to back after 6 minutes, until tops are golden brown and centers are almost firm, 11-13 minutes. Transfer cookies to wire racks and let cool. Repeat with third sheet of cookies. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Mix powdered sugar and 7 teaspoons cold water in a large mixing bowl (glaze will be very thick). Spoon about 1/2 teaspoon glaze onto each button (alternatively, fill a resealable plastic bag with glaze and cut a small hole in 1 corner; pipe glaze in an even circle around edges of cookies, then fill). Decorate with sprinkles, colored sugar, or dragées, if desired. Let stand on rack at room temperature for at least 30 minutes for glaze to set. DO AHEAD: Cookies can be made 5 days ahead. Store airtight at room temperature.
Janet McCracken's Rib Roast with Tapenade

Ingredients:
1 cup brine-cured pitted black olives (such as Kalamata)
1 cup brine-cured pitted green olives (such as Picholine)
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh thyme
2 tablespoons drained capers
1 tablespoon chopped fresh rosemary
3 garlic cloves, chopped
1 anchovy fillet packed in oil, drained
1 four-bone standing beef rib-eye roast (about 11 pounds), chine bone removed, fat trimmed to 1/4"-1/2" thick
1 1/2 tablespoons kosher salt plus more
Freshly ground black pepper
1 cup dry red wine (such as Merlot)
2 cups reduced-sodium chicken or beef broth
2 sprigs thyme
2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
1 tablespoon all-purpose flour

Instructions:
Pulse all ingredients in a food processor until a coarse purée forms. DO AHEAD: Tapenade can be made 1 week ahead. Place in a small bowl. Cover; chill.
Line a rimmed baking sheet with plastic wrap, leaving a long overhang on both ends. Place roast on top. Season meat with salt and pepper, then rub tapenade all over roast. (If fat cap is thicker than 1/4", cut in between fat and meat, starting on side of fat farthest from bones and continuing to within about 1" of bones; your butcher can do this for you. Peel back layer of fat, leaving attached; season meat and spread some of tapenade under fat. This will help seasoning penetrate the meat. Lay fat back over meat.)
Tie 2 pieces of kitchen twine crosswise and 2 pieces lengthwise around roast to secure. Wrap tightly with excess plastic wrap and chill overnight. Let roast stand at room temperature for 1 hour before cooking.
Preheat oven to 425°F. Unwrap roast; set on a rack inside a deep roasting pan. Pour 2 cups water into bottom of pan. Roast meat until deep brown, about 40 minutes. Reduce heat to 325°F and continue to roast until an instant-read thermometer inserted into the thickest part of meat registers 120°F for medium-rare (temperature will climb to 125°F after removed from oven), about 1 1/2 hours longer. Transfer rack with roast to a cutting board; let rest for at least 30 minutes.
Meanwhile, pour off fat from roasting pan; discard fat. Add wine to pan, set over medium heat, and cook, stirring to dissolve any browned bits from bottom of pan. Transfer liquid to a medium skillet and bring to a boil over medium-high heat. Reduce heat and simmer until wine is reduced to 1/4 cup, 7-8 minutes. Add broth and thyme sprigs; cook until reduced to 3/4 cup, about 15 minutes.
Stir 1 tablespoon butter and flour in a small bowl until well blended. Whisk half of butter mixture into pan sauce. Return to a simmer and season to taste with salt and pepper. Sauce should be thick enough to coat a spoon but still runny. Whisk in remaining butter mixture to thicken more, if desired. Whisk in remaining 1 tablespoon butter.
Carve roast. Serve sauce alongside.
Mulled Wine

Ingredients:
20 whole cloves
2 tangerines, clementines, or small oranges
2 750-milliliter bottles Merlot
3 cups fresh apple cider
8 Lady apples (optional)
2 cinnamon sticks plus 8 for garnish (garnish optional)
2 green cardamom pods, cracked
2 cups tawny Port

Instructions:
Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin. Place tangerines, wine, cider, Lady apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot. Bring to a bare simmer over medium-low heat; cook gently for 20 minutes. DO AHEAD: Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.
Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a Lady apple, if desired.
Oven-Roasted Flounder With Bok Choy, Cilantro, and Lime

Ingredients:
1 scallion, thinly sliced
1/4 cup coarsely chopped cilantro, plus small sprigs for garnish
1/4 cup fresh lime juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons finely minced peeled ginger
3 1/2 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
1 pound baby bok choy (2–3 bunches), cut in half lengthwise
1/2 cup sake or dry white wine
4 (4-ounce) fillets flounder or other delicate white fish (up to 1/2" thick)

Instructions:
Arrange a rack in upper third of oven; preheat to 400°F. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoons oil. Season cilantro-lime sauce with salt and pepper; set aside.
Heat remaining 2 tablespoons oil in a large skillet over high heat until shimmering. Working in batches if needed, add bok choy, cut side down, and sear until golden brown, 2-4 minutes per batch. Turn bok choy cut side up and remove pan from heat. Add sake. Season flounder fillets with salt and pepper and arrange in a single layer over bok choy. Roast in oven until fish is just cooked through, 8-10 minutes.
Spoon sake sauce from skillet into the bottom of 4 shallow bowls, dividing evenly. Add bok choy to each bowl, dividing evenly; top each bowl with 1 fish fillet. Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs. Serve remaining cilantro-lime sauce alongside for drizzling.
Yarnall Family's Fyrstekake (Norwegian Cardamom-Almond Tart)

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cardamom, preferably freshly ground
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
2 teaspoons whole milk or heavy cream
Unsalted butter (for pan)
2 cups slivered almonds
1 cup powdered sugar
3/4 teaspoon ground cardamom, preferably freshly ground
1/4 teaspoon freshly grated nutmeg
3 large egg whites
1/2 teaspoons vanilla extract
1 large egg yolk
A 9"-diameter fluted tart pan with removable bottom; decorative cookie cutters

Instructions:
Whisk flour, baking powder, cardamom, and salt in a medium bowl; set aside. Using an electric mixer, beat 1/2 cup butter and sugar in a medium bowl until pale and fluffy, about 3 minutes. Beat in egg yolk and milk. With mixer running on low speed, gradually add dry ingredients and beat just until thoroughly combined.
Pat dough into a ball; break off one-quarter of dough. Form each piece into a ball. Flatten balls into disks. Cover separately and chill dough disks for at least 2 hours or overnight.
Butter tart pan. Break larger dough disk into small pieces and scatter over bottom of tart pan. Using your fingertips, press dough onto bottom and up sides of pan. Use the flat bottom of a measuring cup to smooth the surface and trim the edges. Roll out smaller dough disk to about 1/8" thick. Using decorative cookie cutters, cut out shapes and place on a parchment paper-lined baking sheet. Cover and chill crust and cutouts for 1 hour.
Preheat oven to 350°F. Pulse almonds, powdered sugar, cardamom, and nutmeg in a food processor until nuts are finely ground. Transfer dry ingredients to a large bowl. Using an electric mixer, beat egg whites and vanilla in a medium bowl until medium peaks form. Gently fold egg whites into dry ingredients.
Whisk egg yolk and 2 teaspoons water in a small bowl to blend. Fill chilled crust with almond mixture; smooth top. Arrange cutouts on top and brush cutouts with egg wash.
Bake tart until crust and cutouts are golden brown and filling is set, 30-35 minutes. Transfer to a wire rack; let cool. DO AHEAD: Tart can be made 2 days ahead. Store airtight at room temperature.
Greek Yogurt Labneh

Ingredients:
2 cups plain 2% fat or whole Fage Greek yogurt
1/2 cup (or more) good-quality extra-virgin olive oil
3 tablespoons finely minced fresh herbs (such as tarragon, parsley, and chives)
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Cheesecloth

Instructions:
Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.
Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4" balls. Place in an 8-ounce glass jar.
Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.
Beurre & Sel Jammers

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 cup powdered sugar, sifted
1/2 teaspoons fine sea salt
2 large egg yolks, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon fine sea salt
5 1/2 tablespoons chilled unsalted butter, cut into small pieces
1/4 teaspoon vanilla extract
3/4 cup thick jam, such as lingonberry, apricot, orange marmalade, and blackberry
A 2" cookie cutter; 3 standard 12-cup muffin tins

Instructions:
Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes. Add both sugars and salt; beat until well blended, about 1 minute. Reduce speed to low; beat in egg yolks and vanilla. Add flour and mix just to combine. Dough will be soft and slightly sticky.
Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4" thick. Freeze dough in paper until firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover and keep frozen.
Mix flour, sugar, and salt in a small mixing bowl. Using your fingertips, rub butter and vanilla into dry ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill. DO AHEAD: Streusel can be made 2 days ahead. Keep chilled.
Arrange a rack in middle of oven; preheat to 350°F.
Using cookie cutter, cut out rounds of frozen dough from freezer. Place rounds in bottom of muffin cups and gently pat to flatten. Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out and cutting to make 34 rounds. Cover muffin tins with foil and chill in freezer until dough is firm, about 30 minutes or up to 2 days.
Spoon about 1 teaspoon jam into the center of each round of dough. Using your fingers or a small spoon, sprinkle 1-1 1/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam.
Bake cookies, in batches if needed, until sides and streusel are golden, 20-22 minutes. Let cool in tins for 15 minutes. Run a small knife around edges of muffin cups; gently remove cookies and let cool completely on a wire rack. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Merveilles

Ingredients:
1 cup all-purpose flour plus more for dusting
1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 tablespoons sugar
1 tablespoon finely grated orange zest
1 tablespoon unsalted butter, room temperature
1 large egg, room temperature, beaten to blend
2 tablespoons brandy or dark rum
1 teaspoon vanilla extract
Vegetable, grapeseed, or sunflower oil (for frying)
Powdered sugar or cinnamon sugar (for dusting)
A deep-fry thermometer

Instructions:
Whisk 1 cup flour, baking powder, and salt in a medium bowl; set aside. Blend sugar and zest in a medium bowl with your fingertips until sugar is fragrant. Add butter; use a spatula to blend. Add egg, brandy, and vanilla; stir to blend. Add dry ingredients; stir until a moist dough forms. Transfer to a sheet of plastic; wrap tightly and chill for at least 2 hours and preferably overnight.
Line a baking sheet with plastic wrap. Cut dough in half. Generously flour work surface (the dough is sticky). Working with 1 piece of dough at a time (chill remaining dough), dust top with more flour and roll out, turning occasionally to make sure it's not sticking; roll out dough as thinly as possible, turning and dusting with flour as needed.
Working with a zigzag pastry or ravioli cutter, a plain pizza wheel, or a long knife, cut dough into long strips, squares, diamonds, or shape of your choice. Place strips on prepared baking sheet; cover with another piece of plastic wrap. Repeat with remaining dough. Chill for at least 1 hour.
Pour oil into a deep saucepan to a depth of 4". Attach deep-fry thermometer to side of pan; heat oil to 350°F. Line a rimmed baking sheet with several layers of paper towels.
Drop 4-6 pieces of dough into pan and fry until golden on both sides, 2-3 minutes. Using a slotted spoon or tongs and allowing excess oil to drip back into pan, transfer cookies to prepared sheet to drain. Pat tops with more paper towels to blot oil. While cookies are still hot, dust both sides with powdered or cinnamon sugar. Repeat with remaining dough, returning oil to 350°F between batches.
Just before serving, dust Merveilles with more sugar.
Apple-Berry Shrub

Ingredients:
1 pint fresh (or frozen, thawed) raspberries, blueberries, and/or blackberries
1 1/2 cups Bragg Organic Raw Unfiltered Apple Cider Vinegar
1/4 cup sugar
club soda

Instructions:
Make the concentrate: Bring 1 pint fresh (or frozen, thawed) raspberries, blueberries, and/or blackberries, 1 1/2 cups Bragg Organic Raw Unfiltered Apple Cider Vinegar, and 1/4 cup sugar to a boil in a medium saucepan over medium heat; remove from heat. Steep for 30 minutes for berries to release their juices. Strain through a fine-mesh sieve into a glass jar, pressing on solids to extract as much liquid as possible. Cover; chill until cold. DO AHEAD: Concentrate can be made 3 days ahead. Keep chilled.
For 1 serving, fill a 12-ounce glass with ice; add 2 tablespoons concentrate. Top with 1/3 cup club soda. Gently stir to blend.
Hirsheimer's Hot & Sweet Mustard

Ingredients:
3/4 cup (packed) light brown sugar
"1 4-ounce tin Colmans mustard powder", 1 cup good-quality apple cider vinegar
1/4 cup honey
3 large eggs, beaten to blend
Four clean 4-ounce jars

Instructions:
Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160°F, about 5 minutes.
Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.
Cocoa Brownies

Ingredients:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, cut into 1" pieces
1 1/4 cups sugar
3/4 cup Scharffen Berger natural unsweetened cocoa powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1/3 cup all-purpose flour

Instructions:
Preheat oven to 325°F. Line an 8x8x2" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set baking dish aside.
Melt butter in a small saucepan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.
Pigs in Sleeping Bags

Ingredients:
1 tablespoon unsalted butter
1/4 cup minced shallot
2 large garlic cloves, minced
3 tablespoons panko (Japanese breadcrumbs)
3 tablespoons whole milk
3/4 cup drained sauerkraut
1 tablespoon Dijon mustard plus more for serving
3/4 teaspoon caraway seeds, toasted, lightly crushed
Kosher salt and freshly ground black pepper
8 ounces ground pork
1 14-ounce package Dufour Pastry Kitchens frozen puff pastry, thawed
All-purpose flour (for dusting)
1 large egg
beaten to blend

Instructions:
Melt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally and reducing heat if needed to prevent burning, until soft, 4-5 minutes. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Transfer shallot mixture to a large bowl and let cool.
Combine panko and milk in a small bowl; let stand until milk is absorbed, 2-3 minutes. Add to bowl with shallot mixture. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Stir in 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; using a fork or your hands, gently mix until just combined (do not overmix).
Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14x10" rectangle. Cut lengthwise into three 14x3 1/3" strips. Transfer strips to prepared baking sheet. Using one-third of sausage filling and leaving a 1" border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining pastry and sausage mixture.
Cut small diagonal slits at 1" intervals along top of pastries (to help release steam). Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes. DO AHEAD: Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
Preheat oven to 425°F. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes. Reduce heat to 350°F; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1" pieces. Serve with a bowl of Dijon mustard for dipping.
Bill Heck's Old Fashioned

Ingredients:
2 sugar cubes, 4 dashes of Angostura bitters, 1 lemon wheel, 1 lime wheel, 1 orange wheel, 1 maraschino cherry, 1/2 teaspoons grenadine, 1/4 cup bourbon or rye whiskey, Club soda, Ginger ale

Instructions:
Drop sugar cubes in a rocks glass; sprinkle with bitters and add citrus wheels, cherry, and grenadine. Using a muddler or the handle of a wooden spoon, mash just to release fruit juices and oils. Add bourbon. Fill glass with ice cubes; stir to combine. Top with equal parts club soda and ginger ale.
Roasted Carrot Soup with Dukkah Spice and Yogurt

Ingredients:
1/2 cup unsalted, shelled raw natural pistachios
2 tablespoons sesame seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon whole black peppercorns
1 teaspoon kosher salt plus more
2 pounds carrots, peeled, cut into
2 tablespoons (1/4 stick) unsalted butter, melted
Freshly ground black pepper
1 quart vegetable broth
Low-fat plain Greek yogurt

Instructions:
Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD: Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.
Preheat oven to 425°F. Place the carrots on a rimmed baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25 minutes. Let the carrots cool slightly.
Transfer the carrot mixture to a blender. Add the vegetable broth. Blend mixture until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper.
Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah.