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Food52"All I want for Christmas is lots of gingerbread," says my husband every September. I always listen. The recipe for this gingerbread comes from a pastry cook who worked with pastry chef Claudia Fleming at Gramercy Tavern in New York City in the mid-nineties. She gave me a handwritten copy that I transcribed and have adapted over the years. You can find recipes for this gingerbread all over the internet, but this version has a lot less sugar and a few more steps. The extra step of passing the batter through a fine strainer makes this cake so delicate. But if you don't have the proper strainer, don't stress—the texture will just be a little coarser. But if you want to add a new set of toys to your kitchen this holiday season, go to a restaurant supply store and buy a chinois, a pestle, a stand, and a bain marie. You will use them forever and ever for so many things. You can use any combination of blackstrap, lighter molasses, maple syrup, honey, and date molasses. For me, the cake is most successful when the sweetness is balanced out with the spiciness of the molasses, fresh ginger, and ground spices. This recipe makes at least two 10-inch cakes. But you can make 15 small ones in ramekins. Or 4 medium-sized loaf cakes. Just keep an eye on them since they will all cook at different rates. The cream cheese frosting is a new addition this year and I love it so much; the whipped cream cheese makes it light and airy. I've cut the sugar in half. The frosting doesn’t dominate the cake, it just enhances it. (If you don't like cream cheese icing, just keep it simple and sprinkle the cake with powdered sugar and serve with crème fraîche.) Since the recipe is so ample, I usually freeze one of the cakes. It will thaw and taste like it just came out of the oven.Food.comthis is a very nice bread recipe i got online, it turned out great and every time i make it for friends as a gift it gets 10 / 10 takes some time and effort but the result and the smell it makes in your kitchen while baking deserves worth tryingFood52Of all the memories of days past that involved mangoes, two incidents stand out in stark detail. The first harks back to the mid seventies when my dad had ordered 2 'tokris' (large baskets the size of tyres) of Ratnagiri Alphonso mangoes direct from the farm. En route home from picking them up, the bus we were traveling in, collided with another vehicle, but luckily, no one got hurt. What I still remember was the explicit relief that the mangoes were safe and did not scatter away or get damaged. Talk about priorities when you're five years old! The second was when a group of us friends from Hostel 10 at the Indian Institute of Technology decided to pick a 10 gallon sized bucket's worth of the tartest, unripe mangoes from the trees that were practically sprouting branches through our room windows. At the end of the day there was a wingful of 20 year old girls with horribly zinging sensitive teeth and about 1/2 a pound of Salt/chili powder mix, not to mention the insane amount of raw mangoes wreaking havoc on our digestive system. What I wouldn't to relive that incident all over again! Well, those days of juggling a schedule of choosing from about a dozen mango cultivars making their sequential entrance at the market are long gone, and these days, its a choice between either the fibrous, tasteless Tommy Atkins & Hadens, or the delicious golden Champagne or Ataulfo mango, imported from Mexico. Old habits die hard and I still can never buy just one or two mangoes. It always HAS to be by the box. The first box disappears in about three days, but then the time lag increases. By the time the third box arrives on the kitchen counter, it takes about a week to get polished off, & the mangoes start shriveling up. But, the level of sugars & the creamy texture in those late stragglers make them perfect for pies & tarts. I've always been kind of weary when dealing with baked desserts, more so when the recipe involves a separate crust. This was my first attempt at winging the recipe taking notes about what I added as I prepared the dish. Needless to add, I'll be making this many many more times before the mango season comes to an end! The Custard is egg free and relies on the addition of cornflour to thicken the cream & mango.Food52Several months ago I discovered an interesting collection of recipes compiled by a 19th century French Baron and gourmand extraordinaire, Léon Brisse. It was translated by Edith Matthew Clark and published in London in 1892. By today’s standards, the recipes are somewhat cryptic. I was fascinated to see that the recipe for duxelles calls for “a pinch of mixed spice.” This interests me because some time ago, I read (in Russ Parson’s “How to Pick a Peach”) that the French chef, Michel Richard, uses curry powder to season mushrooms in cooking. Since then, I’ve been using my own “white curry” powder in a variety of dishes I make with mushrooms, so I was curious to find out what comprised the “spice mix” in the Baron’s duxelles. I did a bit of research, going “directly to the source”(my standard procedure, learned at a young age as the child of an historian), to find this gorgeous combination of spices and herbs in Auguste Escoffier’s classic, “The Escoffier Cook Book.” I have the 1941 Crown Publishing edition (21st reprint, 1960); this is recipe number 181. I cannot know for sure if this is exactly what the Baron’s cooks used, but I have no reason to believe that it’s not close. It takes all of ten minutes, at most, to put it together, and is well worth the effort. The original recipe calls for 5 ounces of bay leaves (about enough to fill a pint jar, tightly packed), 10 ounces of peppercorns, etc. for a total of three pounds of spices used. Not needing quite that much of this spice blend in my kitchen (especially because one needs only a tiny pinch of it at a time), I adapted the recipe by maintaining the ratios, but reducing the amounts considerably. This makes about one cup of ground spice. It’s amazing. Enjoy!! ;o)Food52Samosas were probably the first Indian food I fell in love with. How could you not? Perfectly fried triangles of curried potato and peas in a crispy shell are the ideal snack, almost any time. In college I studied abroad in India and fell even deeper for Indian flavors, although what we in America think of as Indian food is a little different. I’ve been making samosas ever since I’ve had my own kitchen, over 10 years, and they are always crowd pleasers. Usually I use wonton wrappers, which I fold over the filling to form triangles. This time, however, I decided to make my own dough, which turned out to be much easier work than I’d anticipated. And because I was able to cut them into circles I could fill them properly, by rolling the flattened semi-circle of dough into a cone and stuffing them that way. Either way you decide to go, you won’t be disappointed. I have to admit that what is really special about this recipe is not the samosa, but the chutney. Being from the American Northeast, I had never seen loquats until moving to Israel. But it’s the season and they’ve popped up everywhere in abundance. They are delicious, slightly tangy little morsels that taste like some sort of incredible apricot-lychee hybrid. I needed something to do with the big container I’d purchased, and since mango chutney is one of my favorite parts of eating samosas I thought this would be the perfect application. And it was! Seriously, it’s really good chutney. Vinegary with a spicy-sweet element, you’ll want to put this on everything. Luckily, the recipe makes extra. If loquats aren’t available where you are, I think apricots or mangoes would also work well here. - kmartinelliFood.comThis recipe comes from Fatfree Vegan Kitchen. I was looking for recipes to use Okara after I received my soymilk maker and this is one that I found. Use a food processor to chop of the vegetables quickly. I've also let the mixture rest overnight with no problems. Prep time includes the 10 minutes to rest the mixture. Now, you won't mistake these patties for real Maryland Crab Cakes by any means. But, if you're looking for something a little different, you may find these are a good option.The Kitchen Recipes. Search. Most Popular ... 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Hellmann's® Real Mayonnaise Is The Secret To The Best Deviled Recipe. Try Today! Hellmann's® Deviled Eggs Recipe - Easy, Delicious, And A Sure Hit At Your Next Party.
