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Autumn Bellini

SAVEUR Editors — Mon, 18 Mar 2019 22:46:37 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Prosecco marries with richly spiced mulled cider and a splash of vodka in this seasonal take on the classic Bellini served at the now-closed Caffè Storico in New York City. While the original recipe called for a fig-flavored vodka such as Figenza, regular vodka works just as well in this fall cocktail.

Yield: 2 cocktails

Time: 10 minutes

Ingredients

For the mulled cider syrup:

1 cup apple cider
½ tsp. freshly grated nutmeg
4 whole cloves
2 green cardamom pods
2 cinnamon sticks
2 whole star anise

For the Bellini

1 oz. vodka
12 oz. chilled prosecco

Instructions

Make the mulled cider syrup: In a small pot, bring the cider to a boil over medium-high heat. Turn the heat to medium and cook, stirring occasionally, until the cider is reduced by half, about 2 minutes. Add the nutmeg, cloves, cardamom, cinnamon, and star anise, then remove from the heat and set aside to cool. Strain the syrup into an airtight container and refrigerate. (You should have about ½ cup of syrup.)
Make the cocktail: To a cocktail shaker filled halfway with ice, add the vodka and 2½ ounces of the mulled cider syrup. Shake until chilled, then strain into two champagne glasses, top each with prosecco, and serve.

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Persian Cantaloupe Drink

Farideh Sadeghin — Mon, 18 Mar 2019 22:43:36 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

SAVEUR contributing editor Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and mint. You can also add a little gin for a cooling summer cocktail.

Featured in “Chasing the Perfect Persian Rice.”

Yield: 6 cups

Time: 5 minutes

1 cantaloupe (about 3 lb.)
¼ cup sugar, plus more to taste
Fresh mint sprigs, for garnish

Instructions

Peel the cantaloupe, then halve it and scoop out and discard the seeds. Cut each cantaloupe half into two pieces and coarsely grate them into a large bowl. Stir in the sugar and 3½ cups of water, then taste and add more sugar if necessary. Cover the bowl and refrigerate for at least 45 minutes.
Serve in cups over ice, garnished with mint.

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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.

Butter Lettuce and Orange Salad with Toasted Pistachios

SAVEUR Editors — Mon, 18 Mar 2019 22:50:16 +0000

Belle Morizio. Belle Morizio

Navel oranges do double duty in this simple green salad: they’re cut into segments, and the resulting juice is used in the rich, tangy crème fraîche dressing. Tender butter lettuce leaves, earthy toasted pistachios, and grassy fresh chives round out the easy side dish.

Yield: 4–6

Time: 5 minutes

2 small heads butter lettuce, cored and leaves torn into large pieces
2 navel oranges, peel and pith removed and flesh segmented, juice reserved
½ cup shelled pistachios, lightly toasted and coarsely chopped
½ cup crème fraîche
¼ cup finely chopped chives, divided
Kosher salt and freshly ground black pepper

Instructions

To a large bowl, add the lettuce, orange segments, and pistachios. In a medium bowl or liquid measuring up, whisk together the crème fraîche, 3 tablespoons of the chives, and the reserved orange juice. Season to taste with salt and black pepper. Pour the dressing over the salad and toss to combine. Garnish with the remaining chives and serve immediately.

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Cucumber Gin Cooler

SAVEUR Editors — Mon, 18 Mar 2019 22:20:39 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

This refreshing update on the classic gin and tonic is an easy sipper, thanks to summery cucumber slices and plenty of lime juice. You can use any gin you have on hand, but we’re partial to Hendrick’s, which has a slight cucumber flavor, for this cooler. A note on the cucumber slices: it may be tempting to nibble them out of your drink right away, but try to resist the urge. After several minutes’ contact with the lime juice, gin, and tonic water (about as long as it takes to finish the cocktail), they pickle ever so slightly, taking on a lovely crisp flavor.

Yield: Makes 4 cocktails

Time: 5 minutes

8 oz. gin
8 Tbsp. fresh lime juice (from about 4 limes)
½ cup thinly sliced Persian or Kirby cucumber, scrubbed but not peeled
Tonic water
Lime wedges, for garnish

Instructions

To a cocktail shaker filled halfway with ice, add the gin, lime juice, and cucumber slices. Shake vigorously for 1–2 minutes, then strain into four ice-filled glasses, making sure the cucumber slices are evenly distributed. Top each glass with tonic water and garnish with a lime wedge.

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Elotes Asados

SAVEUR Editors — Mon, 18 Mar 2019 22:29:05 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Grilled corn, or elotes asados, is a street food staple in Mexico. Whole cobs are typically cooked in their husks over charcoal, then teamed with creamy mayonnaise, a salty aged Mexican cheese such as queso añejo or Cotija, and a mild chile powder such as árbol or ancho. The smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of the mayo. Either way, this Mexican street corn recipe delivers the perfect combination of flavors and textures every time.

Featured in the July/August 1999 issue.

Yield: 6

Time: 1 hour

6 ears fresh corn in husks
3 Tbsp. unsalted butter, melted
½ cup mayonnaise
⅓ cup queso añejo or Cotija cheese, finely crumbled
1 Tbsp. árbol or ancho chile powder

Instructions

To a large bowl, add the corn and enough cold water to cover, weighing the corn down with a plate to submerge. Soak for 30 minutes, then drain.
Meanwhile, heat a grill to medium-high and position a rack 5 inches above the fire. Add the corn and grill, turning frequently, until the outer leaves are blackened, 15–20 minutes. Remove from the heat, then when the corn is cool enough to handle, pull back the husks and silks, leaving the husks attached to the base of the cobs.
Brush the corn with butter, then return to the grill and cook, turning frequently, until browned all over, about 10 minutes. Remove from the heat, then spread each ear with mayonnaise, sprinkle with cheese and chile powder, and serve immediately.

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Dutch Baby

SAVEUR Editors — Mon, 18 Mar 2019 22:38:21 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Browned in the oven, this large-format pancake makes for a fun alternative to the traditional griddle cakes. This version of the Dutch baby is adapted from former Honolulu magazine editor David Eyre, who famously shared the recipe from the 1919 Hotel St. Francis Cookbook with New York Times food editor Craig Claiborne in 1966. It became the most requested recipe of Claiborne’s career—and still holds up today.

While the Dutch baby comes out of the oven perfectly puffed, it collapses quickly—the surface will deflate like a balloon as you sprinkle the powdered sugar and lemon juice on top. The pancake will still be just as delectable, but if you want your guests to enjoy the dramatic presentation, plan accordingly.

Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.

Yield: 2–4

Time: 20 minutes

2 large eggs
½ cup all-purpose flour
½ cup whole milk
¼ tsp. freshly grated nutmeg
4 Tbsp. unsalted butter
2 Tbsp. confectioners’ sugar
Juice of ½ lemon (about 1½ Tbsp.)
Jam, preserves, or marmalade, for serving (optional)
Toasted walnuts, for serving (optional)

Instructions

Position a rack in the center of the oven and preheat to 425°F. In a large bowl, whisk the eggs until frothy, then whisk in the flour, milk, and nutmeg until incorporated but still slightly lumpy (do not overmix or the pancake will be tough).
In a 12-inch ovenproof skillet over medium-high heat, melt the butter. When it stops foaming, pour the batter into the center of the skillet.
Bake until the pancake is puffed and golden, about 15 minutes. (If you open the oven door to check, be careful not to disturb the skillet or else the pancake will start deflating.)
Working quickly, remove the skillet from the oven and sift the sugar over the surface of the pancake. Return to the oven and bake for 2 minutes more.
Sprinkle the pancake with lemon juice and serve immediately with jam and walnuts, if desired.

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Watermelon Salad with Habanero-Pickled Onions and Lime Salt

Carla Hall — Fri, 14 Jun 2019 16:19:28 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Red food and drinks are a fixture of Juneteenth gatherings, both a symbol of the hardships overcome by enslaved people and a celebration of traditional red-tinged special-occasion ingredients from Africa, such as hibiscus and kola nuts. Watermelon and spice are also found at many Juneteenth parties, and this recipe, adapted from chef and TV personality Carla Hall, combines both for a refreshing summer salad with a tangy bite.

Featured in “Four African-American Chefs on the Importance of Juneteenth” by Dana Givens.

Yield: 8

Time: 4 hours 20 minutes

Ingredients

For the pickled onions:

½ medium red onion (4 oz.), thinly sliced
1 fresh or dried bay leaf
1 habanero chile, stemmed, seeded, and thinly sliced
½ tsp. sugar
¼ tsp. kosher salt
¼ cup apple cider vinegar

For the lime salt:

1 Tbsp. kosher salt
2 tsp. finely grated lime zest

For the salad:

1 tsp. kosher salt
7 medium red radishes (5 oz.), thinly sliced
4½ lb. seedless watermelon, rind removed and flesh cut into 1-in. cubes
Freshly ground black pepper
2 Tbsp. fresh mint leaves
Extra-virgin olive oil, for drizzling

Instructions

Make the pickled onions: In a small bowl, stir together the onion, bay leaf, habanero, sugar, and salt. Transfer to an 8-ounce jar, then add the vinegar, cover tightly with a lid, and shake well. (The pickling liquid may not cover the onion mixture at first, but the onions will wilt over time and end up immersed.) Refrigerate for at least 4 hours or up to 1 week, shaking occasionally.
Make the lime salt: In a spice grinder or small food processor, pulse the salt and lime zest until well combined. Transfer to an airtight container and set aside. (The lime salt can be stored at room temperature for up to 3 months.)
Make the salad: Fill a medium bowl with ice water and stir in the salt until dissolved. Add the radishes and set aside until very crisp, about 5 minutes.
Drain the radishes through a fine-mesh strainer, discarding the soaking liquid, then return the radishes to the bowl. Drain the onions through the strainer, discarding the pickling liquid and the bay leaf, then add them to the bowl with the radishes. Add the watermelon, season to taste with black pepper, and gently toss with your hands until well combined.
Transfer to a platter and top with the mint and a drizzle of oil. Sprinkle with lime salt to taste just before serving.

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The Best Strawberry Lemonade

Taffy Elrod — Fri, 14 Jun 2024 18:48:20 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Red-colored foods are commonly served on Juneteenth. “While people have different thoughts about how this tradition started, some people say red foods represent our ancestors’ bloodshed during the slave trade and in the fight for freedom,” writes Alliah L. Agostini in The Juneteenth Cookbook. Others connect it to the red in the Pan-African flag or to the kola nut, which turns red when boiled and is used in some West African ceremonial traditions. This simple strawberry lemonade is chef and co-author Taffy Elrod’s take on pink lemonade, tinted appropriately for the official color of Juneteenth.

Adapted from The Juneteenth Cookbook by Alliah L. Agostini, Taffy Elrod, and Sawyer Cloud. Reproduced by permission of the publisher, becker&mayer kids!, an imprint of The Quarto Group, New York, NY.

Featured in “This Cookbook Is an Open Invitation to the Juneteenth Cookout” by Jessica Carbone.

Yield: 6 cups

Time: 40 minutes

Ingredients

For the simple syrup:

1 cup sugar

For the lemonade:

1 lb. fresh strawberries
1 cup fresh lemon juice (from 4–5 large lemons)
½ lemon, thinly sliced, for garnish

Instructions

Make the simple syrup: In a small pot over medium heat, bring the sugar and 1 cup of water to a simmer and cook, stirring frequently, until the sugar has fully dissolved, 2–4 minutes. Remove from the heat and set aside to cool to room temperature. Use the syrup immediately or transfer to an airtight container and store in the fridge for up to 1 month.
Make the lemonade: Set aside a few strawberries for garnish, then hull the rest. Transfer the hulled strawberries to a blender and process until smooth. Strain through a fine-mesh sieve into a large pitcher or 2-quart measuring cup, using a silicone spatula to push the purée through the strainer.
Add the lemon juice and 2 cups of water to the strawberry purée in the pitcher. Stir in 1 cup of the simple syrup and taste. If necessary, add up to another 1 cup of water.
Serve over ice. Garnish with the lemon slices and reserved whole strawberries.

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Hot Links with Chow Chow

Taffy Elrod — Fri, 14 Jun 2024 18:36:09 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Hot links, a type of smoky-spicy beef or pork sausage, are a mainstay at Texas barbecues. Purists might turn up their nose at the thought of adding anything to hot links, but chef and The Juneteenth Cookbook co-author Taffy Elrod recommends topping them with chow chow, a crisp, piquant relish of quick-pickled cabbage, cucumber, and bell pepper that’s popular in the South. Any leftover chow chow can be put to work on a cheese board or as a condiment for your favorite sandwich.

Featured in “This Cookbook Is an Open Invitation to the Juneteenth Cookout” by Jessica Carbone.

Yield: 8

Time: 1 hour

Ingredients

For the chow chow:

5 oz. shredded coleslaw mix (2 cups)
1 medium Kirby, hothouse, or other unwaxed cucumber (8 oz.), cut into large pieces
1 small red bell pepper (6 oz.), stemmed, seeded, and cut into large pieces
1 small sweet onion (6 oz.), cut into large pieces
1 small jalapeño, stemmed, seeded, and coarsely chopped (optional)
1½ tsp. kosher salt, divided
⅓ cup sugar
¼ cup apple cider vinegar
2 Tbsp. Louisiana-style hot sauce, such as Trappey’s
2 Tbsp. sweet-hot mustard, such as Honeycup
1 tsp. celery seed
1 tsp. ground turmeric
½ tsp. freshly ground black pepper

For the hot links:

8 hot link sausages
8 hot dog buns or rolls

Instructions

Make the chow chow: In a food processor, pulse the coleslaw mix until finely chopped, then scrape into a large stainless steel or glass bowl.
In the food processor, pulse the cucumber until coarsely chopped. Transfer to the bowl with the coleslaw.
In the food processor, pulse the bell pepper, onion, and jalapeño (if desired) until coarsely chopped. Scrape into the bowl with the vegetable mixture. Stir in 1 teaspoon of the salt, then cover tightly with plastic wrap and refrigerate for 8–24 hours.
Drain the vegetables through a fine-mesh strainer, pressing on the vegetables with your hands to squeeze out as much liquid as possible. (If you add the jalapeño, wear disposable gloves to protect your hands.) Set aside to continue draining while you make the dressing.
In a separate large bowl, whisk together the sugar, vinegar, hot sauce, mustard, celery seed, turmeric, black pepper, and the remaining salt. Stir in the drained vegetables. Cover tightly with plastic wrap and refrigerate for 4–24 hours.
Make the hot links: Heat a charcoal or gas grill to medium-low. Grill the hot links, turning occasionally, until they deepen in color and grill marks appear, 7–10 minutes.
Grill the hot dog buns, flipping once, until lightly toasted, 1–2 minutes total. Place the hot links in the buns, then top with chow chow. Serve immediately, with any remaining chow chow on the side.

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Za’atar Dip

SAVEUR Editors — Mon, 18 Mar 2019 22:26:34 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

The Middle Eastern spice blend za’atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It’s ideal served alongside roasted meats, or slathered on fresh-baked pita.

Featured in “Season of Rejoicing: Celebrating Sukkot in Crown Heights” by Katie Robbins.

Yield: 8–10

Time: 5 minutes

½ cup olive oil
3 Tbsp. za’atar
6 garlic cloves, finely chopped
1 bunch cilantro, leaves and tender stems
Kosher salt and freshly ground black pepper

Instructions

In a food processor, blend together the oil, za’atar, garlic, and cilantro. Season to taste with salt and pepper.

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