Christmas | Saveur

Marcella Hazan’s Braised Celery with Tomatoes

Marcella Hazan — Mon, 18 Mar 2019 22:48:37 +0000

Photo: Julia Gartland • Food Styling: Jessie YuChen. Photo: Julia Gartland • Food Styling: Jessie YuChen

This sedano e pomodori brasati (braised celery and tomato) recipe, adapted from celebrated Italian cookbook author Marcella Hazan, produces results that are surprising from celery: creamy, sweet, luscious. The stalks’ stringy fibers, often removed before cooking, here act as a brace that helps the vegetable keep its shape through a long simmer.

Featured in “The Soft Approach: In Praise of Soft-Cooked Vegetables” by Lesley Porcelli.

Yield: 4–6

Time: 2 hours

3 oz. pancetta, cut into 1-in. pieces
¼ cup extra-virgin olive oil
1 large yellow onion, thinly sliced
2 bunches celery (about 2 lb.), stalks trimmed and cut on the bias into 2-in. pieces
¾ cup whole peeled canned tomatoes with their juices, crushed by hand
Kosher salt and freshly ground black pepper

Instructions

To a large pot over medium-high heat, add the pancetta and cook, stirring occasionally, until the fat renders, about 12 minutes. (If the pancetta begins to brown too fast, turn the heat to medium-low.) Using a slotted spoon, transfer the pancetta to a paper towel-lined plate and set aside to drain.
Return the pot to medium-high heat and add the oil. When it’s hot and shimmering, add the onion and cook, stirring occasionally, until soft and light brown, about 10 minutes. Add the celery, tomatoes, and ¼ cup of water and season to taste with salt and black pepper. Cover the pot and cook, stirring occasionally, until the celery is very tender, about 1½ hours.
Transfer the celery with its juices to a serving bowl and sprinkle with the reserved pancetta. Serve hot or at room temperature.

The post Marcella Hazan’s Braised Celery with Tomatoes appeared first on Saveur.

Bourbon Milk Punch

SAVEUR Editors — Fri, 02 Feb 2007 05:00:00 +0000

Maura McEvoy. Maura McEvoy

Every Christmas Eve, Bill and Rebecca McGeehee of Natchez, Mississippi, drive all over town, delivering ice-cold jugs of this creamy, bourbon-spiked slush to their friends and neighbors. The eggnog alternative makes for a wonderful holiday gift, but it can also hold its own all year long.

Yield: 8

Time: 1 hour 15 minutes

7 cups whole milk
1 cup half-and-half
1½ cups bourbon
2 cups powdered sugar
2 Tbsp. vanilla extract
Freshly grated nutmeg, for serving

Instructions

In a large glass pitcher, stir together the milk, half-and-half, bourbon, sugar, and vanilla. Transfer to the freezer to chill until the mixture turns slushy, about 1 hour. Pour into chilled julep cups and garnish with the nutmeg.

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Pernil Asado con Mojo

Victoria Pesce Elliott — Mon, 18 Mar 2019 22:35:54 +0000

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

A pork shoulder roast is marinated overnight in a garlicky citrus marinade in this adaptation of pernil asado con mojo from Miami-based food writer Victoria Pesce Elliott.

Order the SAVEUR Selects Voyage Series 4½-quart braiser here.

Yield: 10–12

Time: 10 hours 30 minutes

One 7–9-lb. bone-in skin-on pork shoulder
1 Tbsp. dried oregano
1 Tbsp. ground cumin
30 garlic cloves, coarsely chopped
2 cups fresh orange juice
Kosher salt and freshly ground black pepper
2 cups fresh lime juice

Instructions

Using a knife, score the pork skin to make a diamond pattern, then place the meat in a bowl. In the work bowl of a food processor or mortar and pestle, blend the oregano, cumin, garlic, and 2 tablespoons of the orange juice into a smooth paste. Rub the paste all over the pork, sprinkle it with salt and black pepper to taste, and pour over the lime juice and remaining orange juice. Cover and refrigerate for 6–12 hours.
Position a rack in the lower third of the oven and preheat to 325°F. Using tongs, transfer the pork skin-side up to a large Dutch oven (reserve the marinade). Pour over 2 cups of water, then season the pork with salt and black pepper. Cover and bake until an instant-read thermometer inserted into the thickest part of the meat reads 180°F, 4–5 hours, then uncover and broil to crisp the skin, 5–10 minutes. Transfer the pork to a cutting board (keep the juices in the pot) and place the Dutch oven on the stove.
While the meat rests, make the mojo: Turn the heat to high and whisk the marinade into the pan juices. When the liquid boils, cook until the sauce has thickened slightly, 10–15 minutes, then pour into a gravy boat or bowl. Cut the pork into thick slices, transfer to a platter, and serve, passing the mojo on the side.

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Rotkohl (Braised Red Cabbage with Bacon)

SAVEUR Editors — Mon, 18 Mar 2019 22:22:23 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Ursula Heinzelmann, author of our December 2007 feature story, “A Night in Berlin,” prepared this sweet-tart side dish as part of a holiday feast among family and friends. Rotkohl is a traditional accompaniment to venison, but it shines brightly alongside any hearty fall or winter braise. The secret to preserving the red cabbage’s deep purple hue is in keeping the pot covered while it cooks.

Order the SAVEUR Selects Voyage Series cast iron braiser here.

Yield: 6–8

Time: 1 hour 50 minutes

6 slices bacon, coarsely chopped
1 Tbsp. sugar
1 large yellow onion, finely chopped
Kosher salt and freshly ground black pepper
1 large Granny Smith apple, peeled, cored, and coarsely chopped
⅓ cup Port wine
¼ cup red wine vinegar
1 large head red cabbage (about 3 lb.), cored and thinly sliced
2 cups chicken stock
¼ cup red currant jelly

Instructions

To a large, wide pot, add the bacon, set over medium high-heat, and cook, stirring frequently, until the fat has rendered and the bacon is just beginning to crisp, about 5 minutes. Add the sugar and continue cooking, stirring continuously, until the sugar has liquified, about 30 seconds. Stir in the onions, season lightly with salt and black pepper, and continue cooking, stirring occasionally, until the onions are golden and soft, about 10 minutes. Stir in the apple, turn the heat down to medium-low, cover, and cook until the apple is tender, 6–8 minutes.
Uncover the pot, stir in the Port, vinegar, and cabbage, then cover and cook until the cabbage is bright purple and slightly wilted, 5–7 minutes. Stir in the stock, season lightly with salt and black pepper, then turn the heat up to medium-high. Bring to a boil, turn the heat down to simmer, cover, and cook until the cabbage is tender but still bright purple, about 1¼ hours.
Uncover the pot, stir in red currant jelly, and season to taste with more salt and black pepper. Continue cooking until the jelly is fully melted and the cooking juices are glossy, 4–5 minutes more. Remove from heat and serve hot.

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Chocolate Cupcakes with Goat Cheese Frosting

Leah Koenig — Mon, 18 Mar 2019 22:45:13 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

Softened goat cheese adds delightful tang to these bittersweet chocolate cupcakes from cookbook author Leah Koenig. Vanilla bean gives the frosting a pretty, faintly speckled look. If you prefer a pure-white topping, good quality vanilla extract is a fine substitute.

Yield: Makes 12 Cupcakes

Time: 3 hours

Ingredients

For the cupcakes:

1 cup all-purpose flour
1 cup sugar
¼ cup plus 2 Tbsp. unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
½ cup strong coffee
½ cup vegetable oil
½ cup whole milk
½ tsp. vanilla extract
1 large egg

For the frosting:

4 oz. cream cheese, softened
3 oz. goat cheese, softened
1½ cups confectioners sugar
1 vanilla bean, split lengthwise, seeds scraped (pod reserved for another use)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Line a cupcake pan with 12 paper liners and set aside.
In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the coffee, oil, and milk and whisk until combined, then whisk in the vanilla and eggs to create a thick batter.
Using an ice cream scoop or large spoon, divide the batter evenly among the cupcake liners (each should be about two-thirds full). Bake, rotating halfway through cooking, until the cupcake tops are golden and just firm and a toothpick inserted into the center comes out clean, 20–22 minutes. Transfer to a wire rack to cool completely in the pan, about 2 hours, then unmold the cupcakes.
Meanwhile, make the frosting: Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese and goat cheese on medium-high speed until fluffy, about 5 minutes. Add ¾ cup of the confectioners sugar, beat to incorporate, then add the vanilla seeds and the remaining confectioners sugar and beat on low speed until thick and creamy. Cover with plastic wrap and refrigerate until ready to frost.
To serve, use a spoon to evenly spread the chocolate cupcakes with the frosting, then cover with plastic wrap and refrigerate until chilled, at least 30 minutes. Frosted cupcakes keep well for up to 3 days in the fridge.

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Pickled Cocktail Cranberries

Kat Craddock — Mon, 18 Mar 2019 22:34:45 +0000

Heami Lee

We love the brininess of olives or pickled pearl onions in our martinis and Gibsons, but pickled cranberries deliver the same salty kick plus a puckery tartness, satisfying crunch, and pretty crimson hue to holiday cocktails. Though fresh cranberries take several days to tenderize and absorb flavor, defrosted frozen ones have slightly softer skins, which speeds up the pickling process. Get a batch started at least two days before you plan to serve. Cinnamon leaves can be ordered online from Burlap & Barrel.

Yield: 2 cups

Time: 36 hours 10 minutes

1 ²⁄₃ cups frozen cranberries
2 whole star anise
1 whole cinnamon tree leaf or sprig of fresh rosemary
1 ¹⁄₂ cups apple cider vinegar
1 tbsp. sugar
1 ¹⁄₂ tsp. kosher salt

Instructions

In a 16-ounce resealable jar, pack the frozen cranberries, star anise, and cinnamon tree leaf or rosemary and set aside.
In a small pot, combine the cider vinegar, 1⁄2 cup water, sugar and kosher salt. Set over medium heat and bring to a simmer, stirring to dissolve the sugar and salt. When the mixture is hot, pour over the berries, then cover and seal. Let stand at room temperature for 24 hours, then refrigerate for another 12-24 hours. Use immediately or store up to 4 weeks.

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Ultimate Eggnog

Mary Sue Milliken — Mon, 18 Mar 2019 22:36:19 +0000

Photography by Belle Morizio

Chef Mary Sue Milliken showed us how to craft her decadent eggnog recipe, which incorporates whipped cream, egg whites, and freshly ground spices into a custardy zabaglione-like base.

This recipe first appeared in our December 2013 issue alongside Karen Shimizu‘s article “A Nog Like No Other.”

Yield: 6

Time: 45 minutes

1 cup light rum, plus more
1⁄2 cup plus 2 Tbsp. sugar, divided
6 large eggs, separated
¾ cup heavy cream
½ tsp. ground cinnamon, plus more for garnish
⅛ tsp. ground allspice
⅛ tsp. ground anise seed
⅛ tsp. freshly grated nutmeg, plus more for garnish
1 cup whole milk

Instructions

In a medium heatproof bowl set over a medium pot of simmering water, whisk together the rum, ½ cup sugar, and the egg yolks and cook, whisking frequently, until very thick, 6–9 minutes. Remove from the heat, set aside to cool to room temperature, then transfer the custard to the fridge to chill.
Meanwhile, in a medium bowl, whip the cream until soft peaks form. Transfer to the fridge to chill.
In the bowl of a stand mixer fitted with the whip attachment, whip the egg whites, remaining sugar, cinnamon, allspice, anise, and nutmeg, until soft peaks form. Using a silicone spatula, fold the whipped cream and cooled egg yolk mixture into the whites, then stir in the milk. To serve, ladle the eggnog into mugs or small glasses and garnish with ground cinnamon and nutmeg. Serve with additional rum on the side, if you like.
Fold whipped cream and cooled egg yolk mixture into whites; stir in milk. To serve, ladle eggnog into mugs and garnish with ground cinnamon and nutmeg. Serve additional rum on the side, if you like.

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Italian Rainbow Cookies

Dana Bowen — Mon, 18 Mar 2019 22:50:05 +0000

Photography by Belle Morizio

This recipe for the classic Italian American Christmas confection calls for almond pastry filling in place of the standard almond paste, creating a lighter, moister crumb. Italian rainbow cookies—also known as Neapolitans, Venetians, and tricolore cookies—liven up any holiday dessert spread with their vibrant red, white, and green layers.

Featured in “Rainbow Bright,” by Greg Ferro.

Yield: Makes about 120

Time: 2 hours 40 minutes

24 Tbsp. unsalted butter, softened, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 cup sugar
One 12.5-oz. can almond filling, such as Solo brand
4 large eggs
12 drops green food coloring
12 drops red food coloring
One 12-oz. jar seedless raspberry jam
12 oz. semisweet chocolate, melted

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour three 9-by-13-inch baking pans, then line with parchment and set aside. Using a stand or handheld mixer on high speed, beat the butter and sugar until pale and fluffy, about 2 minutes. Add the pastry filling, beat until smooth, then one at a time add the eggs, beating well after each addition. Add the flour and mix on low speed until just combined.
Divide the batter among three bowls. Stir the green food coloring into one bowl, the red food coloring into the second, and leave the third plain. Using an offset spatula, spread each batter into a prepared baking pan. Working in batches if necessary, bake until just beginning to brown, about 10 minutes. Invert the cakes onto wire racks and cool completely.
When the cakes are cool, in a pot set over medium heat, warm the jam until smooth and spreadable, 6–8 minutes. Place the green cake on a large cutting board. Using an offset spatula, spread evenly to the edges with half of the jam. Top with the plain cake, then spread the remaining jam over the plain cake. Top with the red cake, then refrigerate until the jam is set, about 1 hour.
Trim and discard the edges to form an even block, then slice crosswise into 1½-inch-wide strips. Separate the strips slightly, then spread the chocolate over the tops and sides of each strip to cover completely. Refrigerate until nearly set, about 30 minutes. Slice each log crosswise into ½-inch-thick cookies and serve. (In an airtight container, the cookies will keep for 2 weeks in the refrigerator or 5 months in the freezer.)

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Chocolate-Dipped Coconut Macaroons

SAVEUR Editors — Mon, 18 Mar 2019 22:51:47 +0000

Photography by Belle Morizio

These classic coconut macaroons dunked in melted chocolate are adapted from a recipe shared with us by the Munich bakery Rischart. Be sure to seek out unsweetened desiccated coconut, which is drier and more finely ground than “shredded” or “flaked” types. Tempering the chocolate is unnecessary when serving the macaroons straight from the fridge, but if you’re planning to give the cookies as a gift, you can find our step-by-step guide to tempering chocolate here.

Featured in: “Bavarian Dream.”

Yield: Makes 16 macaroons

Time: 45 minutes

½ cup sugar
¼ cup heavy cream
4 Tbsp. unsalted butter, melted
3 Tbsp. all-purpose flour
½ tsp. vanilla extract
½ tsp. kosher salt
2 large egg whites
1 large egg
2 cups unsweetened, desiccated coconut
4 oz. semisweet chocolate, melted

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
In a large bowl, whisk together the sugar, cream, melted butter, flour, vanilla, salt, egg whites, and egg until smooth; stir in the coconut. Transfer the batter to a piping bag fitted with a ¾-inch fluted tip and pipe sixteen 1½-inch wide mounds onto one of the lined baking sheets, spaced 2 inches apart. (Alternatively, the batter may be chilled in the fridge, then scooped into balls or shaped into pyramids.) Bake, rotating the pan once halfway through, until the macaroons are evenly golden brown, about 15 minutes. Set aside to cool completely to room temperature.
When the macaroons have cooled, dip the bottom of each cookie in the melted chocolate, then place them on the clean lined baking sheet. Transfer to the fridge to chill until the chocolate sets. Serve immediately or transfer to an airtight container and store in the fridge for up to 1 week.

NOTE: This recipe has been adjusted from the version that ran in the December 2012 print edition of SAVEUR. The yield has been decreased, and the quantity of flour has been increased.

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Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa Verde

Katie Jackson — Fri, 14 Dec 2018 15:07:56 +0000

The fillets of whole roasted fish are easy to remove and serve using a serving fork or spoon, thin knife, or a spatula. Get the recipe for Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa Verde ». Jenny Huang

Black bass is in season through the winter in the northeastern United States, when chef Nick Perkins and Katie Jackson from Hart’s say the fish are plumpest and at their best. But any similar white fish works well in this whole roasted fish recipe, including duarade, branzino, or red snapper. “Since, with whole fish, you’re already contending with so much when picking it apart and eating it, it’s really nice to serve it with a homey, simple side.” He and chef Katie Jackson choose warm potatoes, broken apart and served with an olive-y salsa verde.

Featured in: An Eye-Opening Look at the Feast of the Seven Fishes

What You Will Need

Yield: serves 4

Time: 40 minutes

Ingredients

For the potatoes, olives, and salsa verde:

Leaves from 1 bunch Italian parsley, very finely chopped
Leaves from 1 bunch mint or spearmint, very finely chopped
4 cloves garlic, finely chopped
2 tbsp. capers
Finely grated zest of 3 lemons
1 cup castelvetrano olives, smashed with the side of a chef’s knife and pitted
1 cup arbequina olives, smashed with the side of a chef’s knife and pitted
Fresh lemon juice, to taste
Extra-virgin olive oil, to taste
12 medium Yukon gold potatoes, 1–2 inches wide each
Sea salt, for finishing

For the fish:

1 2-lb. black bass, gutted and scaled, fins trimmed off back and sides
Extra-virgin olive oil, for serving
Salt

Instructions

Make the salsa verde: On a large cutting board, add the parsley, mint, garlic, capers, and lemon zest. Chop, combining the ingredients continually, until they combine to form a nice fine pulp. Transfer to a bowl and add the olive flesh and some lemon juice, olive oil, and a small pinch of salt to taste (it should be enough to make the ingredients pasty but not too runny); reserve.
Preheat the oven to 350°F. Add the potatoes to a pot with enough water to cover by 1 inch. Bring to a boil and season generously with salt. Let cook until tender, about 25 minutes.
Meanwhile, using paper towels, pat the outside of the fish dry. Drizzle both sides lightly with olive oil and sprinkle lightly with salt. In a large ovenproof skillet, heat about 2 tablespoons of olive oil over medium-high heat. Once hot, add the fish and cook on one side until seared lightly, about 1 minute. Remove the pan and carefully turn over the fish to reveal the more seared side.
Transfer the fish to the oven and cook until the flesh is opaque, about 6–7 minutes.
Drain the potatoes and let them cool slightly. Remove the fish from the oven. Once the potatoes are cool enough to handle, break each into 2–3 pieces. Toss in some of the salsa verde, and season with sea salt if needed. Serve the potato mixture with the fish while everything is still hot.

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3 Pretty Peppermint Recipes

Kat Craddock — Fri, 09 Dec 2022 14:18:18 +0000

Photography by Belle Morizio

While a long-running love for the Thin Mint endures, peppermint remains a dessert flavor that’s too often overlooked. Which is a shame—our crème de menthe-sipping grannies know a thing or two about what’s up. Come wintertime, when the flush of summer produce is long past and even the apples and pears have started to drag, a whiff of cooling mint can make a refreshing end to a heavy holiday meal.

Candy cane season is upon us, but if the one-note mintiness of hard peppermints doesn’t thrill you, instead try working their charms into more enticing sweets. More concentrated in flavor than fresh mint and easier to find than extract, I consider peppermint candy a winter pantry staple. Paired with other popular dessert ingredients, any medicinal or “mouthwashy” notes tend to dissipate, softening the bitterness in chocolate and caramel and enhancing the luxurious textures we love in custard, butter, and cream. When used as a garnish in cookies, candies, or ice cream, a handful of chopped peppermints lends cheerful crunch and color. Below, find three of my favorite simple-yet-standout peppermint recipes from the SAVEUR archives that I’ll be revisiting this holiday season.

Polkagriskola (Swedish Peppermint Caramels)

Photography by Belle Morizio

These bite-sized, chewy candies topped with crushed peppermints are one of many versions of kola, a semisoft toffee-like confection adored throughout Sweden. Get the recipe >

Mint-Chocolate Chip Cookies

Photography by Belle Morizio

With crumbled candy canes and jumbo milk chocolate chunks, these rich and chewy dark cookies from pastry chef Kierin Baldwin are the ultimate bake sale flex. “The pieces of candy cane melt slightly as the cookies bake,” she says, “giving them a beautiful, shiny holiday look.” Get the recipe >

Peppermint Pillow Ice Cream

Photography by Belle Morizio

SAVEUR’s founding food editor, Christopher Hirscheimer originally developed this pink and minty vanilla-peppermint ice cream recipe using premium hard candies from Denver confectioner Hammond’s. In a pinch, standard-issue holiday candy canes work great, too. Get the recipe >

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