- Full Title: Two in One Desserts: Cookie Pies, Cupcake Shakes, and More Clever Concoctions
- Autor: Hayley Parker
- Print Length: 240 pages
- Publisher: Countryman Press; 1 edition
- Publication Date: June 20, 2017
- Language: English
- ISBN-10: 1682680525
- ISBN-13: 978-1682680520
- Download File Format | Size: epub | 12,60 Mb
1 Gluten-Free Made Easy
The Gluten-Free Diet and Food Labeling
Food Labeling Laws in the United States
Navigating the Grocery Store for At-Home Cooking
Setting Up a Gluten-Free Kitchen
Gluten-Free All-Purpose Flour Guide
Reading and Understanding Recipes
Allergens and Substitutions Guide
Trusted Brands and Resources
Gluten-Free Support Organizations
= FAN FAVORITE
2 Breads & Baked Goods
Peach Yogurt Quick Bread with Buttermilk Brandy Icing
Honey Oat Loaf
Currant & Caraway Soda Bread
Lemon Poppy Seed Loaf
Chai Spiced Zucchini Bread
Chocolate Chip Apple Bread
Caramelized Banana Bread with Brown Butter Glaze
Carrot Cake Bread with Cashew Cream Frosting
Pumpkin Spice Cream Cheese Swirl Muffins
Blueberry Crumble Muffins
Cinnamon Swirl Applesauce Muffins
Chocolate Almond Apricot Scones
Lemon Thyme Scones
Bacon Cheddar Scones
Sparkling Cider Apple Fritters
Old-Fashioned Buttermilk Doughnuts
Raspberry Jelly-Filled Doughnuts
Strawberry & Mascarpone Cream Danishes
Oatmeal Pancakes with Sweet Ricotta & Blueberry Compote
Buckwheat Pancakes with Strawberry Compote & Honey Butter
Orange Cinnamon Rolls with Orange Glaze
Buttermilk Cheddar Breakfast Biscuits
White Sandwich Bread
Multigrain Sandwich Bread
Flaky Home-Style Biscuits
Caramelized Onion Focaccia
No-Rise Pizza Crust
Pesto, Artichoke & Sweet Sausage Pizza
Pepperoni & Mushroom Pizza
Green Garden Pizza
Prosciutto & Pineapple Pizza
3 Soups & Salads
Garden Fresh Minestrone Soup
Red Curry Seafood Stew
French Onion Soup
Chicken, Vegetable & Matzo Ball Soup
Creamy Crab & Oyster Mushroom Bisque
Watermelon, Heirloom Tomatoes & Mint Summer Salad
Creamy Pasta Salad with Caramelized Mushrooms, Artichokes & Avocado
Cumin-Lime Spiced Brown Rice Taco Salad
Quinoa, Cucumber & Mango Salad with Sweet Cilantro Vinaigrette
Caesar Salad with Avocado Dressing & Garlic Croutons
Old Bay Spiced Kale Chips
Edamame Guacamole with Pecorino & Lemon Zest
Honey Buttered Pretzel Bites with Cheddar Cheese & Beer Dip
Roasted Seasoned Chickpeas
Hot & Creamy Crab Dip
Smokey Hot Spinach Dip
White Bean Artichoke Dip
Wasabi Chicken Salad Lettuce Wraps
Sriracha & Brown Sugared Nuts
Chocolate Yogurt Fruit Dip
Caramel Apple Rounds
Homemade Granola Berry Crunch Parfait
Zesty Corn Fritters
Easy Cheesy Snack Bites
Sweet Pineapple Dip
White & Milk Chocolate Fruit Kebabs
Baked Potato Chips with Parsley, Garlic & Sea Salt
5 Vegetables & Side Dishes
Green Apples with Chilled Roasted Brussels Sprouts & White Cheddar
Vegetable Ribbons with Balsamic Dressing
Cinnamon Scalloped Apples
Parmesan Potato Latkes
Creamed Spinach with Garlic & Shallots
Green Beans with Tomatoes, Garlic & Onions
Creamy Cheesy Herbed Polenta
Lemon, Ricotta & Kale Stuffed Mushrooms
Three-Cheese Potato Leek Gratin
Goat Cheese Fritters with Lemon Honey
Apricot Almond Brown Rice Pilaf
Cheesy Leek Risotto
Caramelized Wild Mushrooms & Shallot Flatbreads
Lemon Cranberry Pistachio Brown Rice Pilaf
Spicy Orange Sesame Carrots
Sweet Potato, Apple & Brie Gratin
Red Wine Glazed Mushroom Rosemary Skewers
Orange Zest Steamed Vegetables
Garlic Parmesan Shoestring French Fries
Curry Coconut Mashed Cauliflower
6 Main Dishes
Marinated Flank Steak & Zucchini Arepas with Peach Guacamole
Sautéed Shrimp & Broccoli with Penne Pasta & Lemon Mascarpone Cream Sauce
Savory Crepes with Fresh Mozzarella, Salami & Avocado
Grilled Salmon with Papaya Gremolata
Black Bean, Mushroom & Pesto Veggie Burgers
Chicken Salad Summer Rolls with Peach & Radish Salad
Creamy Macaroni & Cheese with Turkey Sausage & Mushrooms
Pan-Seared Chicken Cutlets with Mushroom Gravy
Honey BBQ Sloppy Joes with Apple Cabbage Avocado Slaw
Sausage-Stuffed Portobello Mushrooms
Mango Crab Cakes with Cilantro Lime Dipping Sauce
Beer Braised Brisket Tacos
Spiced Bourbon Carnitas Tacos
Apricot Pesto Turkey Melt Sandwich
Creamy Chicken & Spinach Enchilada Casserole
Chicken & Biscuits
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e easy-to-love vegetable known simply as the potato. Once its dirt-smothered skin is scrubbed and cleaned, it’s amenable to being smashed, mashed, whipped, stir-fried, roasted, baked, poached, fried, and even braised.
I feel fortunate to have been born in India post-sixteenth century, after the Spanish and Portuguese traders and settlers introduced the country to potatoes (along with tomatoes and chiles). My love affair with this tuber began the moment I was weaned off milk into the world of spices and solids. My mother smashed a variety similar to the American russet and peppered it with crushed blackened red chiles, roasted lentils, and black mustard seeds. A generous drizzle of clarified butter, a sprinkle of coarse sea salt, and a handful of finely chopped fresh cilantro stirred into the smash and the whole concoction made its way into my eager mouth. And when it came to my evening snack (that she so graciously made all throughout my childhood days), invariably my answer was “chips,” the British Raj influence manifesting itself through their word for french fries. My mother had an unusual way of making them. As she fried the cut potatoes, she salted the oil (even though that was a disaster for the oil’s life expectancy—a fact I was unaware of at that time), making the saltiness more intense. I was hooked.
I think it’s pretty obvious that I’m not the only one who is a potato-holic. Potatoes are the fourth-largest crop in the world, next to wheat, rice, and maize. This member of the nightshade family (which includes eggplant, peppers, and tomatoes) was rooted in the Andean civilization that cultivated it around 10,000 BCE. But it wasn’t until the Inca civilization (around 1500 CE) that the potato’s true agricultural impact was unleashed. The Incas’ intricate and sophisticated agricultural planning and tools, along with the ability of the potato to survive severe shifts in climate within short time periods, made for a winning partnership. Now potatoes are an essential ingredient in billions of kitchens in more than one hundred countries around the globe.
The Potato Whisperer
I met Agnes Murphy, a senior research scientist with Canada’s Potato Research Centre in Fredericton, New Brunswick, while investigating the tuber’s past, present, and future. With an impressive one hundred-year history, the Potato Centre, also known as the “spud stud farm,” is the go-to organization in the international science community; it is also linked to the International Potato Center in Lima, Peru, and other similar research centers across Europe.
Agnes’s aspiration is to bring to fruition varieties that are uniform, have an appealing look, taste great, and are capable of being grown in a wide range of conditions. A modern-day matchmaker who is passionate about the science of breeding, she also possesses that rare quality of balancing the ethical concerns of the current consumer with the need to create a breed that feeds the world economically. Almost half of the current crop of potatoes are grown for processing in the french fry and chip industries, and new varieties, most desired in the consumer household, are constantly being tested and cultivated.
A Star Is Born
Agnes walked me through the process of how a potato variety gets born, a birds-and-bees lesson along the reproductive tater trail. It all starts with a desirable male and female that have all the attributes needed to create progeny that can feed the world. A controlled cross is carried out on an emasculated potato flower—that is, blossoms in varied hues of pink, white, and purple, from which the stamens have been removed. Pollen is then amassed from the potential father and applied to the stigma of the mother-to-be. The controlled cross is labeled with the parental info on the flower cluster, and these pollinated flowers produce seed berries that are cocooned in plastic wrap until they are ready to be harvested. The true potato seeds are then harvested from these berry-like fruits that resemble small green tomatoes (they are, after all, part of the family of nightshade vegetables). They are dried, counted, packaged, and labeled for planting, usually in the spring.
The seeds are sown in trays in a controlled environment to produce seedlings. The seedlings are then grown in a greenhouse and one tuber from each plant is harvested, producing a plant with a specific set of genetic qualities (unlike humans, deep-set eyes are not desirable). Its tubers are harvested after three months and stored until planted outdoors as the first field generation. If successful—after multiple years of replanting to ensure a hearty and productive cultivar—these become the new kid on the tater block.
So Many Potatoes, So Little Time
Gone are the days, pretty much, when most of us didn’t know potatoes by their proper names—except maybe the russet. In the supermarket, they were offered by generalization
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of Africa and its population, which includes communities of immigrant European, Indonesian, Indian, Chinese, and Middle Eastern origin. For motivation to record this history, one has only to examine—or, better still, taste—the distinctive foods which each community brought with it.
Sometimes dishes associated with a specific group of settlers have been adopted by the wider population: the golden yellow custard tarts (pasteis de natas) of the Portuguese, still enjoyed with morning coffee in Luanda and Maputo; iced Lebkuchen and slabs of Weihnachtsstollen, rich with candied peel and marzipan, piled on the shelves of bakeries in Namibia at Christmas; while at the Curry Tavern in the Carlton Centre in Johannesburg I used to queue for a platter of fiery, aniseed-scented mutton curry alongside Zulu police officers and blonde secretaries chatting in Afrikaans.
Equally, as communities become assimilated into other groups, or emigrate from the region, their unique foodstuffs and recipes may disappear. French Huguenot settlers’ recipes such as oblietjies (waffles) remained popular in South Africa long after their descendants had embraced an Afrikaans-speaking cultural identity, but were all but unknown by the Second World War. Further north, Jewish emigration to Zambia and Zimbabwe brought the Mediterranean traditions of Sephardic cookery to European settler communities along the Copperbelt and in the cities of Lusaka, Salisbury (now Harare) and Bulawayo; and gave rise to a generation of African domestic servants trained in the Jewish dietary laws of kashrut.
I began to write this book out of a desire to record a sample of traditional recipes inextricably linked with colonial life in British Africa. Some recipes in this book are for dishes still widely known and popular: others are less familiar. What they all share is a foundation in or adaptation to British colonial Africa, or a strong historical link with the settler past.
These recipes’ common association with British Africa does not mean that they are British—far from it. After 350 years of settlement, British African cookery emerged from a mix of Tudor spices, Indian feasting, Malaysian gastronomy, Victorian gentlemen’s club dinners, and Boer survival foods. This unique and, in the final analysis, ephemeral cuisine reached its zenith during the brief period of African colonial rule—the “imperial intermission”, as it has been called—from about 1880 to 1965.
Since then, it has largely been abandoned. In South Africa, the African country with the largest white population, colonial cookery styles cling on among the elderly and in conservative communities, particularly in rural farming districts. In the rest of Africa, British-style cookery is usually regarded at best as an amusing anachronism and at worst as a tangible hangover of colonial rule.
However, African colonial cooking thrives in the white African diaspora outside Africa. The race for national independence in the years after the Second World War, and the consequent political upheavals, resulted in a worldwide dispersal of the white populations of many African countries. From Nyasaland, Northern Rhodesia and Kenya we went to Australia, Europe and the USA; and, wherever we went, we took our foodstuffs and our family recipes.
I have eaten spiced oxtail in Washington, DC; buttermilk rusks in Brussels and mutton curry in Brooklyn; drunk rooibos tea in the Ottawa Valley and Tusker beer in Paris. As the child of South African political refugees living in London in the 1970s, I remember my parents’ glee when my grandmother smuggled a couple of sticks of illicit beef biltong through Customs as a belated birthday present for my father; and my mother’s despair when import sanctions meant that she could no longer buy IXL Export Grade Whole Apricot Jam. Today African settler cookery is used in the post-colonial context as a signifier of cultural identity, a tangible demonstration of membership of a particular community within the wider African diaspora. This is reflected by developments in Africa itself, where the post-colonial political desire for a single, national cultural identity is expressed in the recent efforts of some African states to define and label a national cuisine.
Notably, in most instances this new national cuisine incorporates significant influences from the period of colonial rule—whether by British, Belgian, Portuguese or French administrations. For example, although the textbook approved in 1985 for teaching cookery in Zimbabwean schools includes a large number of traditional recipes from black Zimbabwean cultures, the majority of the recipes are in fact for European dishes. Instructions for preparing flans and sponge cakes sit, perhaps incongruously, alongside recipes for goat’s tripe and ishwa (white ants).
At its peak in the late 1950s the white African population consisted of about 6,500,000 whites living in various colonies and imperial possessions. About
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S: 2 cups if using boiling onions, 1 cup or less if using sliced onions
⅓ cup fresh lime juice
¼ cup distilled white vinegar
1 teaspoon kosher salt
10 ounces small red boiling onions (about 30), peeled and halved, or 1 red onion, thinly sliced (about 1 cup)
1. If using small onions, in a medium bowl, stir the lime juice, vinegar, and salt together.
2. Add the onions to a medium saucepan of boiling water and cook for 1 minute, or until just softened. Using a slotted spoon, transfer the onions to the bowl with the lime juice mixture. Cover and refrigerate, stirring occasionally, for at least 40 minutes, or until cold. Transfer the mixture to a jar and refrigerate until ready to use.
3. If using a sliced red onion, in a small bowl, combine the sliced onion, lime juice, vinegar, and salt. Cover and refrigerate for at least 20 minutes, stirring occasionally. Transfer the mixture to a jar and refrigerate until ready to use.
Frisée and Apple Salad with Ale Vinaigrette and Rye Croûtes
It’s safe to say that I came up with this dish when I was kicking back and enjoying a beer. I popped the cap off a bottle of rye ale that tasted sour and a bit funky, but in a really good way. With its tangy acidity and deep flavor, I had an itching suspicion that it would be good in a vinaigrette. I’m partial to The Bruery’s Sour in the Rye ale, since it has a great tartness, not to mention that it’s pretty darn exquisite, but choose whichever rye beer you like. Croûtes are small rustic rounds of toasted bread with a savory topping and here, I toast them with cheese quickly at a high temperature, which makes them crisp and delicate.
PREP TIME: 15 minutes
COOK TIME: 10 minutes
MAKE-AHEAD: The salad is best when it is just made and the croûtes are still hot.
3 tablespoons salted butter, at room temperature
6 ¼-inch-thick slices rye bread
¾ cup grated Gruyère cheese
3 tablespoons finely chopped shallots
3 tablespoons sour rye ale (such as The Bruery’s Sour in the Rye ale) or other sour beer
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
⅓ cup olive oil
Kosher salt and freshly ground black pepper
3 heads frisée lettuce, white parts only (about 6 cups)
1 Granny Smith apple, cored and cut into matchstick-size strips
1. To make the croûtes, preheat the oven to 450°F.
2. Spread the butter thinly over both sides of the slices of bread and lay the bread on a baking sheet. Top each slice with 2 tablespoons of cheese and bake for about 10 minutes, or just until the bread is crisp on the outside and the cheese is bubbling.
3. Meanwhile, to make the salad, in a large bowl, whisk the shallots, ale, vinegar, and mustard to blend. Gradually whisk in the oil. Season to taste with salt and pepper. Add the frisée and apple and toss to coat. Season again with salt and pepper if necessary.
4. Divide the salad among plates and serve with the warm croûtes alongside.
Weeknight Navy Bean and Ham Soup
The butter helps caramelize the ham and sage here, giving off a mouthwatering aroma and making the soup a pleasure to cook from the start. Since the pressure cooker will soften the beans in less than half the usual time, and there’s no need to presoak the beans, you can enjoy this soup any night of the week.
SERVES: 8 (makes 3 quarts)
PREP TIME: 10 minutes
COOK TIME: 1 hour and 15 minutes
MAKE-AHEAD: The soup can be made up to 3 days ahead, cooled, covered, and refrigerated. Rewarm, covered, over medium heat, adding more broth if necessary.
2 tablespoons (¼ stick) unsalted butter
8 ounces ¾-inch-thick sliced cooked smoked ham (such as Black Forest), torn into ¾-inch pieces
1 medium onion, chopped
2 large carrots, diced
2 large celery stalks, diced
2 garlic cloves, finely chopped
1 bay leaf
2 tablespoons chopped fresh sage
1 pound dried navy beans or other small white beans, picked over, rinsed, and drained
5 cups water
4 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1. In an 8-quart pressure cooker, melt the butter over medium-high heat. Add the ham and sauté for about 3 minutes, or until golden brown. Add the onion, carrots, celery, garlic, bay leaf, and sage and sauté for about 1 minute, or until fragrant. Add the beans, water, and broth.
2. Lock the pressure cooker lid in place and bring to high pressure over high heat, about 15 minutes. Reduce the heat to medium-low to stabilize the pressure and cook for 40 minutes. Remove from the heat and allow the pressure to subside on its own, about 20 minutes.
3. Unlock the pressure cooker and remove the lid, tilting it away from you to allow the steam to escape. The beans will be very tender. For a thicker consiste
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the dowries of noblewomen and bequeathed in wills. It was even used, once upon a time, as a disinfectant and pain remedy. We can’t vouch for its ability to sanitize bathrooms or cure tennis elbow, but we can attest to its deliciousness.
This versatile culinary treasure is used in salad dressings, sauces, marinades—even desserts and beverages. Splash it into a dish of olive oil and you’ve got a tasty dipping sauce for crusty bread. Or boil it down to a syrupy reduction (page 147) and drizzle it over roasted vegetables, meat, cheese, fruit, or ice cream.
Authentic, high-quality balsamic vinegar is aged for years in a secret progression of wooden barrels, each type of wood lending a particular aroma to the finished product. While the best balsamic vinegars have been aged a hundred years or more, luxurious and somewhat more affordable 12-year-old versions are readily available in specialty food shops and high-end supermarkets. For the budget conscious, there are plenty of less expensive though still delicious versions available. Some may be made from red wine vinegar, aged in stainless steel tanks, or colored with caramel, but they still make for a tasty, multipurpose kitchen staple.
BROTH OR STOCK
Wondering what to do with that lonely head of cauliflower? Those last few carrots? If you’ve got a couple of cans of broth on hand (as well as an onion and some basic spices) you can whip up beautiful gourmet soups without having to set foot outside the house—a perfect solution for the epicurean agoraphobe. We like to keep a variety of broths around, including vegetable, chicken, beef, and fish or shellfish. Leftover broth can be stored in the refrigerator, in a tightly sealed container, for up to a week.
These mysterious little green balls, ranging in size from pea to olive, are the unripened flower buds of Capparis spinosa, a prickly bush native to the Mediterranean. Preserved in wine vinegar or brine, they have a tart, tangy flavor, and add a surprising complexity to sauces, salads, fish, chicken dishes, and even sandwiches. Because capers are pickled, they’ll last in the refrigerator, even after the jar has been opened, for months. For a sophisticated crunchy garnish, try deep-frying your capers.
In all its myriad glorious forms, cheese is without a doubt one of the most important staples of the lactose-tolerant Lazy Gourmet’s kitchen. Here we list a few of our favorites to keep on hand.
Blue cheese is the general term for cow’s milk, sheep’s milk, or goat’s milk cheeses that have had cultures added to cause the development of edible molds throughout the cheese. This delicacy was no doubt discovered by accident—a batch of cheese was left to age in a spooky French cave, grew moldy, and was eaten by some brave, hungry, unwitting culinary pioneer. These days, pungent, salty blue cheeses like Roquefort, Stilton, Maytag, Gorgonzola, and Blue Castello are created intentionally by adding mold spores to the cheese during production, and are prized by food connoisseurs around the world. Blue cheese is delicious in salads with fruit and nuts (see Pear, Escarole, and Blue Cheese Salad, page 57) or as an addition to savory baked goods (see Savory Blue Cheese Shortbread, page 38).
Chèvre (pronounced shev, at least by Americans) is the French word for “goat” and refers to the soft, fresh goat’s milk cheese commonly found in supermarkets in the U.S. A label that reads “pur chèvre” guarantees a product made entirely from goat’s milk; others may contain added cow’s milk. While the texture and consistency of chèvres vary from producer to producer, chèvre found in the U.S. is most commonly comparable to a slightly dry cream cheese—with a richer, tangier flavor. Chèvre is delicious in salads and sandwiches (see Olive and Sun-Dried Tomato Tapenade Sandwich, page 87) or with chicken or pasta (see Pasta with Asparagus, Leeks, and Chèvre, page 102), or simply spread on a piece of hot French bread and topped with marinated sun-dried tomatoes. Wrapped tightly in plastic, chèvre will last in the refrigerator for a couple of weeks. Once past its prime, chèvre takes on a sour taste and should be tossed out.
Just like Doric columns and democracy, feta cheese is a momentous Greek invention. Although it won’t hold up your roof or give the common man a voice, it will make your salads delicious. Feta—Greek for “slice”—is traditionally made of sheep’s or goat’s milk, but today some commercial brands are made with cow’s milk, creating a milder product. It ranges in texture from soft to semihard and crumbles easily. Cured and stored in salty brine, feta has a tart, tangy flavor that is irresistible in salads, on sautéed vegetables, or blended into a spread (see our Spicy Feta Spread, page 45). The brine also acts as a preservative, so feta doesn’t spoil easily—precisely the point, as it was originally produced thousands of yea
with the yeast and honey. Make a well in the middle of the flour mixture, and pour in the liquid. Combine well with a wooden spoon until you have a wet dough. Cover the bowl with a kitchen towel, and place in a warm, draft-free location to rise for 12 to 18 hours. You can even leave it for up to 24 hours; you’ll get the best results if it rises between 18 to 24 hours, as more flavor may develop.
After the rising period, flour a large sheet of parchment paper on a flat surface and empty the dough out of the bowl. With a flexible spatula fold the dough into itself 4 to 6 times. Cover the dough with the bowl turned upside down, and let it rise again for another 2 hours on the kitchen counter.
Thirty minutes before the dough is ready to be baked, preheat the oven to 250°C / 480°F, and place a Dutch oven, or an ovenproof cast-iron casserole dish with an ovenproof lid, inside the oven. When the dough is ready to be baked, quickly take the hot dish out of the oven, remove the lid, flour the bottom of the dish generously, and dump the dough inside. Don’t be discouraged if the dough is quite wet; simply scrape it out of the bowl with a flexible spatula and arrange it in the middle of the dish.
Cover with the lid, turn the heat down to 220°C / 425°F, and bake for 30 minutes. Remove the lid and bake for 15 to 18 minutes more, until the crust is golden. The bread will now have a lovely crunchy crust. Turn the bread out onto a wire rack and let it rest 5 to 7 minutes before serving.
Serves 4 to 6
On New Year’s Eve and other special occasions, my mother makes her fresh and creamy Waldorf salad. Even though it’s quite rich, the apples, grapes, lemon juice, and cabbage add just the right amount of acidity to cut through the cream. It never fails to complete our New Year’s Eve meal. It’s a great side for any meat dish and is particularly good with the Norwegian Pork Belly (this page). Serve it freshly made, as the cream might separate if it sits for a few hours before serving.
300ml / 1¼ cups double cream / heavy cream
150ml / ½ cup plus 2 tablespoons mayonnaise
1 tablespoon sugar
Juice of ½ lemon
1 Granny Smith apple, cored and cut into bite-size pieces
200g / 7 ounces white cabbage, cored, finely sliced
1 to 2 celery stalks, thinly sliced
3 canned or fresh pineapple rings (drained if canned), chopped
200g / 7 ounces green seedless grapes, halved lengthwise
100g / 1 cup walnuts, roughly chopped
In a small bowl, beat the cream until soft peaks form. Gently fold in the mayonnaise, sugar, and lemon juice. Add the diced apple to the cream mixture to prevent the fruit from browning.
In a large bowl, combine the cabbage, celery, and pineapple. Add two-thirds of the grapes and walnuts and stir well. Fold in the cream mixture until well combined, and refrigerate for 5 to 10 minutes. Garnish with the remaining grapes and walnuts before serving.
TRUFFLED YORKSHIRE PUDDING WITH ONION GRAVY
Serves 4 to 6
We didn’t watch much TV growing up, but one show was a must—a British TV series from the ’80s called The Darling Buds of May. It was there, during family evenings gathered around the telly for the weekly viewing of the show, that we discovered Yorkshire pudding. The end credits hadn’t even begun rolling over the screen before my mother, in true pre-Internet style, picked up the phone to call a trusted English source to get the recipe. As a family we fell in love with the golden, puffed crust, and the way it so perfectly serves as a vehicle to soak up gravy. I brought this recipe with me to my English cottage and made it my own, tweaking it and adding flavors that I love. My version includes truffle oil and a dash of mustard, which lends a decadent aroma to this humble pudding and gives it a bit of body. It’s a must for your Sunday roast, and a tasty side to many hearty meat dishes.
3 medium eggs
150ml / ½ cup plus 2 tablespoons whole milk
70g / ½ cup all-purpose flour
1 tablespoon Dijon mustard
4 tablespoons truffle oil
Pinch of sea salt
Onion Gravy (recipe follows)
Preheat the oven to 200°C / 400°F.
In a medium bowl, whisk together the eggs, milk, flour, mustard, 1 tablespoon of truffle oil, and salt. Let the batter rest, covered, for 15 minutes.
Add the remaining tablespoons of truffle oil to a 20 × 30-centimeter / 8 × 12-inch baking dish. Place in the oven for 10 minutes.
Lower the heat to 180°C / 350°F.
Remove the dish from the oven and quickly pour the batter into the hot dish. Return the dish to the oven and bake, without opening the door, until the pudding is puffed up and golden brown, 20 to 22 minutes. Cut into squares and serve warm with onion gravy.
1 tablespoon salted butter
4 medium red onions, halved and thinly sliced
1 carrot, chopped
50g / ¼ cup sugar
100ml / s