Glögg (Swedish Mulled Wine)

This recipe is everything. Can’t overstate how delicious it is if you let it steep overnight. Just… go ahead and make a double batch. It’s for the best.

If you see steam as you’re heating the mixture, cover it up at least partially. Alcohol burns off before water does, and we can’t have that, now can we?

goliath-marcus-samuelsson-swediopian-holiday-celebrate-glogg-drink-cocktail-wine-recipe

http://www.tastingtable.com/cook/recipes/glogg-swedish-mulled-wine-recipe-marcus-samuelsson-recipes-streetbird-nyc

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

INGREDIENTS

For the Glögg:

2 cinnamon sticks, broken into pieces

2-inch piece ginger, peeled and sliced

1 orange, zested (zest cut into 1-inch strips) and juiced (juice reserved)

6 whole cloves

¼ cup red raisins

2 tablespoons light brown sugar

1 teaspoon cardamom pods

1 vanilla bean, seeds scraped and pod reserved

One 750-milliliter bottle dry red wine, divided

1 cup port

½ cup vodka

For the Almond-Raisin Mixture:

½ cup blanched almonds

½ cup dark raisins

2 tablespoons light brown sugar

1 tablespoon unsalted butter

DIRECTIONS

1. Make the glögg: In a medium saucepan, combine the cinnamon, ginger, orange zest, cloves, raisins, light brown sugar, cardamom, vanilla bean and pod, and 1 cup of the red wine. Place over medium-high heat and cook until the wine is reduced by half, 7 to 10 minutes. Add the remaining wine, orange juice, port and vodka, and continue to cook until bubbles form around the edges, 3 to 5 minutes. Remove from the heat and let cool to room temperature. Chill in the fridge, covered, overnight and up to 2 days.

2. Make the almond-raisin mixture: In a large sauté pan, toast the almonds, raisins and brown sugar over medium heat until fragrant and toasted, 10 to 12 minutes. Add the butter and continue to cook until golden brown, 5 minutes, then transfer to a paper towel-lined plate.

3. Strain the chilled glögg into a medium pot, discarding the solids, and bring to a simmer over medium heat. Do not boil. Ladel the glögg into mugs and garnish each with a spoonful of the almond-raisin mixture. And serve.

Pommes Aligot

GTFO OF HERE WITH THESE CHEESY POTATOES UGH JUST LOOK AT THEM

pommes_aligot_french_potato_cheese_vegetarian_tasting_table_test_kitchen_720

http://www.tastingtable.com/entry_detail/chefs_recipes/16393/Pommes_Aligot_Recipe.htm

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

INGREDIENTS

4 medium Yukon Gold potatoes (about 2 pounds), peeled and quartered

Kosher salt

2 garlic cloves, minced

6 tablespoons (¾ stick) unsalted butter, at room temperature

1 cup heavy cream, warmed

1½ pounds Tomme d’Auvergne, rind removed and cut into ½-inch cubes (¾ pound Gruyère and ¾ pound fresh mozzarella can be substituted for Tomme d’Auvergne)

Freshly ground black pepper
DIRECTIONS

1. Put the potatoes in a medium pot and add enough cold water to cover by 2 inches. Add enough salt so that the water tastes salty, like the ocean, and bring a boil over high heat. Reduce the heat to a simmer and cook until the potatoes can be easily pierced with a knife, about 15 minutes. Drain.

2. Immediately mash the taters and return them to the pot. Set the pot over low heat and stir in the garlic, butter, cream and about half of the cheese. Once the cheese has melted, stir in the remaining cheese. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella. Season to taste with salt and black pepper.

IT LITERALLY STRETCHES LIKE THAT GUYS, SERIOUSLY I TRIED IT

Khao Soi (Thai Chicken Curry Soup)

rl-hero-homemade-thai-dinner-party-entertaining-recipe-chiang-mai-brooklyn-nyc-nam-prik-ong-chile-pork-dip-khao-soi-coconut-chicken-curry-recipe

http://www.tastingtable.com/cook/recipes/khao-soi-recipe-thai-curry-chicken-soup-rice-noodle-recipe-chiang-mai-nyc

Khao soi is a spicy Burmese-influenced noodle soup widely eaten in Northern Thailand. It’s spiked with a curry paste made of shallots, garlic turmeric, spices and herbs, giving the famous dish its signature flavor. Brooklyn-based chef Kanlaya Supachana cooks the curry paste in the soup’s coconut milk, giving her version a luxurious texture.

When preparing, rinse the noodles in cold water to stop them from overcooking.

Khao Soi
Recipe adapted from Kanlaya Supachana, Chiang Mai Restaurant, Brooklyn, NY
Yield: 4 servings
Prep Time: 30 minutes, plus 20 minutes soaking time
Cook Time: 1 hour
Total Time: 1 hour and 30 minutes, plus 20 minutes soaking time

INGREDIENTS

For the Curry Paste:

8 to 10 dried Thai chile peppers

10 garlic cloves

5 kaffir lime leaves

4 medium shallots, halved

One 2-inch piece ginger, peeled and thinly sliced (⅓ cup sliced ginger)

One 2-inch piece fresh turmeric, peeled and thinly sliced

¼ cup chopped coriander root or 2 tablespoons finely chopped cilantro stems

2 tablespoons sliced lemongrass (½ lemongrass stalk)

1 tablespoon shrimp paste

1 tablespoon curry powder

1½ teaspoons toasted coriander seeds, ground

1½ teaspoons toasted cardamom pods, seeds removed and ground

½ teaspoon toasted cumin seeds, ground

For the Khao Soi:

3 cups coconut milk, divided

Curry paste

2 cups water

1½ pounds chicken legs, drumsticks and thighs separated (4 legs)

1½ cups canola oil

4 ounces thin egg noodles

12 ounces thick egg noodles

2 tablespoons palm sugar

Kosher salt, to taste

Cilantro sprigs, pickled mustard greens, shallots, chile oil and lime wedges, for serving
DIRECTIONS

1. Make the curry paste: Place the dried chiles in a heatproof bowl. Cover with boiling water and let soak until softened, 20 minutes. Drain the chiles, reserving the soaking liquid.

2. In a food processor, pulse the chiles, garlic, kaffir lime leaves, shallots, ginger, turmeric, coriander root (or cilantro stems), lemongrass, shrimp paste, curry powder, coriander seeds, cardamom seeds, cumin seeds and 2 to 4 tablespoons of the chile soaking liquid (as needed) to make a paste. Makes about 1¼ cups.

3. Make the soup: In a large heavy pot, heat 1 cup of the coconut milk over medium-high heat. When the coconut milk begins to simmer, add the curry paste and cook, stirring constantly, until the liquid has thickened and reduced, 5 minutes. Add the water and remaining 2 cups of coconut milk, and bring to a boil. Add the chicken, reduce the heat to medium low and simmer until the chicken is cooked through and tender, 40 to 45 minutes.

4. Meanwhile, in a medium saucepan, heat the oil over medium-high heat. Working in 2 batches, fry the thin noodles until golden brown and crisp, about 1 minute. Transfer to a paper towel-lined plate and set aside.

5. Cook the thick egg noodles, according to the package directions, until al dente. Rinse under cold water and set aside.

6. Stir the palm sugar into the soup. Taste and adjust the seasoning with salt. Divide the soup and noodles among 4 bowls and serve with cilantro, pickled mustard greens, shallots, chile oil and lime wedges.

 

Bourbon Pumpkin Cheesecake

bourbon pumpkin cheesecake

Bourbon Pumpkin Cheesecake
Adapted from Gourmet, November 2003

Serves 12 to 14

For crust
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 ounce), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, at room temperature

For topping
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Make crust: Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.

Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 additional minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Do ahead: Baked cheesecake can be chilled, covered, up to 2 days.

Karen’s note: I modified this cheesecake recipe (2/3 portions and modified cooking time for minis) and then loosely followed this for the topping:

Topping
1/2 cup (95 grams) packed light or dark brown sugar
4 tablespoons (85 grams) unsalted butter
4 tablespoons (45 ml) heavy cream and a splash of bourbon
1/4 teaspoon flaky sea salt, or a little less of a coarse salt
1 teaspoon (5 ml) vanilla extract

3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)

In a small/medium saucepan set over medium-low heat, combine the brown sugar, butter, cream and salt. Bring to a simmer and cook until thick and bubbly, 8 to 9 minutes. Remove pan from heat and stir in vanilla and pecans.

West African Peanut Stew

West African Peanut Soup

  • 4 cups vegetable broth
  • 1 large red onion, chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 bunch collard greens (or red chard), ribs removed and leaves chopped
  • ¾ cup chunky peanut butter
  • 2 tablespoons tomato paste
  • 1 can diced fire-roasted tomatoes
  • 2 tablespoons cumin
  • 5 sprigs fresh thyme
  • 1 tablespoon coriander
  • 1/2 tablespoon cinnamon
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon chili powder
  • Hot sauce, like sriracha, to taste
  • ¼ cup roughly chopped peanuts, for garnish
  1. In a medium Dutch oven or stock pot. Sautee onion for 10 minutes until transluscent.
  2. Add ginger, garlic and salt; continue to sautee for 1 minute.
  3. Add chopped sweet potato and sautee for 1 minute.
  4. Pour in the vegetable broth, tomatoes, tomato paste. Whisk together the spices in a separate bowl, then stir into the mixture. Scrape up all the crunchy brown bits from the bottom of the pan. Allow to simmer for 20 minutes.
  5. Uncover the soup and add peanut butter; whisk until smooth. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

Mexican Beer Braised Chicken Chilaquiles

Oh my god, this is the best thing I’ve ever made.

Beer-Braised Chicken Tacos RecipeSlow Cooker Braised Chicken Tacos

3 tablespoons olive oil, divided
1 pound boned, skinned chicken thighs
Salt and freshly ground black pepper, to taste
1 small yellow onion, diced
1 tablespoon cumin
1 tablespoon chile powder
4 garlic cloves, minced
1 cup chicken broth
1 cup Mexican beer (I use Negra Modelo)
2 tablespoons tomato paste
2 chipotle chile
1 cinnamon stick
1 star anise

1. In a Dutch oven, heat 2 tablespoons oil. Pat chicken dry with paper towels and season with salt and pepper. Add to Dutch oven and cook until chicken is lightly golden but not cooked through, about 3 minutes. Remove from Dutch oven and set aside.

2. Add remaining 1 tablespoon oil to skillet over medium heat. Add onion and saute until slightly translucent, about 2 minutes. Add cumin, chile powder and garlic, and let cook another 2 minutes.

3. Add chicken broth to the skillet, scraping the browned onion off the bottom of the pan. Remove from heat and pour mixture into slow cooker. Add the chicken, beer, tomato paste, chipotle chile, cinnamon stick and star anise.

4. Cook on high for 3 hours. Uncover, break chicken apart with a fork, then cover and cook 1 hour more.

5. Put the dutch oven to simmer on the stove until liquid has been reduced to taste. When ready to serve, scramble eggs with a handful of broken tortilla chips. Spoon the chicken on top of scrambled eggs. Serve with side of avocado and cotija cheese.

Mustard-Maple Brussels Sprouts with Pomegranate Seeds and Candied Pepitas

Ingredients:

Pepitas
1/2 cup shelled pepitas (pumpkin seeds)

1/4 cup maple syrup
generous sprinkle of kosher salt and freshly ground pepper 

Dressing
3 tablespoons balsamic vinegar
2 tablespoons grainy mustard
1 tablespoon maple syrup
kosher salt and freshly ground black pepper, to taste

Remaining Ingredients
1 1/2 lbs trimmed brussels sprouts (trim the bases and peel away the outer, darkest leaves)

1 tablespoon olive oil

1/3 cup pomegranate seeds

Directions:

Place a piece of parchment paper on a plate. Place the pepitas and maple syrup in a nonstick skillet and season with salt and pepper. Bring to a gentle boil over medium-high heat and cook for 6-7 minutes. Spoon the pepitas onto the parchment in a single layer and allow to cool. When cool and crisp, break into small pieces.

Whisk together the dressing ingredients and set aside.

Using the slicing attachment on a food processor, slice the brussels sprouts (or, thinly slice by hand.)

Heat olive oil in a large skillet over medium heat. Saute the brussels sprouts, stirring occasionally, for 6-8 minutes, until browned in spots. Add dressing and toss to coat. Toss in candied pepitas and pomegranate seeds. Adjust seasonings to taste, and transfer to a serving bowl. Serve warm.