apricot

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out <a href="http://www.bonappetit.com/entertaining-style/pop-culture/article/game-of-thrones-party-menu">our other GoT-inspired recipes</a>.

Ceremonial "Pigeon" Pie

olive oil

onions,

Kosher salt, black pepper

Fresno chile

garlic cloves, finely grated

thyme

apple cider vinegar

brown sugar

pork

parsley

sage

mace

allspice

ginger

cloves

chicken

all-purpose flour

salt

shortening

prosciutto, divided

dried apricots, chopped, divided

Whole grain mustard, cherry tomatoes, cornichon, pickled onion, stilton cheese, clothbound cheddar (optional; for serving)

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

Bon Appétit

Heat oil in a large skillet over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until onion begins to soften, 5–7 minutes. Stir in chiles, garlic, and thyme, scraping up browned bits from bottom and sides of pan, and cook, stirring occasionally, until onion begins to stick to bottom of pan, about 20 minutes. Add vinegar and raw sugar and cook, stirring and scraping up any browned bits, until liquid is evaporated and onion is very soft and golden brown, about 5 minutes. Season with salt and pepper. Let cool; set aside until ready to use.

Meanwhile, mix pork, parsley, sage, thyme, mace, allspice, ginger, cloves, if using, 1 Tbsp. salt, and ½ tsp. pepper in a large bowl. Chill until ready to use.

Toss chicken with 2 tsp. salt and ¼ tsp. pepper in another large bowl. Chill until ready to use.

Whisk flour and salt in a large bowl; make a well in the center. Bring schmaltz and 1¼ cups water to a boil in a medium saucepan and immediately pour into well. Mix with a wooden spoon until dough comes together. Using your hands, knead until no lumps of flour remain (dough will seem wet and oily but not sticky; that’s okay). Let sit 30 minutes.

Preheat oven to 400°. Place 2 large pieces of parchment, slightly overlapping, on a clean work surface. Transfer dough to parchment. Using a bench scraper or knife, cut off one-third of dough; wrap in plastic and cover with a towel to keep warm. Roll out remaining dough to a 17" round. Using parchment, transfer dough to springform pan, lifting up edges to allow dough to slump down into pan. Press evenly into sides and bottom edge of pan. Trim dough, leaving a 1" overhang; reserve scraps for decorating.

Evenly arrange one-third of prosciutto over bottom of crust. Place a clean piece of parchment on work surface. Divide chilled pork mixture into thirds, then roll into balls. Flatten 1 pork ball to an 8" disk. Using parchment, invert pork mixture onto prosciutto. Press down to flatten and cover surface completely (this is key for a cleanly defined visible layer in finished pie). Top with half of the chicken in an even layer, then cover with half of the onion mixture. Top evenly with half of the apricots. Repeat process, starting with prosciutto and ending with apricots. Top apricots with remaining pork mixture and cover with remaining prosciutto.

Place a clean piece of parchment on work surface. Roll out reserved dough to an 11" round. Using parchment, carefully drape round over filling. Trim edges, leaving a 1" overhang; reserve scraps for decorating. Fold overhang of top crust underneath overhang of bottom crust and press to seal. Crimp as desired. Cut 6 slits in the center (forming a star) to vent. Beat egg with 1 Tbsp. water in a small bowl. Brush top crust with egg wash. Roll out scraps to a ¼" thickness and decorate pie, if desired. Brush decorations with egg wash.

Transfer pan to a rimmed baking sheet to catch any drips and bake 30 minutes. Reduce oven temperature to 325° and continue to bake until crust is deep golden brown and an instant-read thermometer inserted into the center of the pie registers 150° (the temperature will continue to rise after pie comes out of the oven), 2–2½ hours.

Let cool in pan 2 hours. Remove outer ring, then chill pie, uncovered, 8 hours (this will help filling set and makes slicing easier). Transfer to a platter or board. Serve cold or at room temperature with mustard, tomatoes, cornichon, onion, stilton, and clothbound cheddar alongside, if desired.

Do Ahead: Pie can be made 3 days ahead. Wrap tightly in plastic and chill.

Apricot Chicken with Almonds recipe | Epicurious.com

(6-ounce) skinless boneless chicken breast

black pepper

almonds

apricot preserves

soy sauce

whole-grain mustard

unsalted butter

This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper

Crunchy detox salad

broccoli,

ready-to-eat dried apricots,

red cabbage, finely shredded

chickpeas,

sunflower seeds

red onion,

ginger, grated

juice orange

tbsp balsamic vinegar

Blanch the broccoli in a pan of boiling water for 1 min. Drain and quickly cool under cold running water, then pat dry with kitchen paper. Put in a bowl with the apricots, broccoli, red cabbage, chickpeas and sunflower seeds.

Put the onion and ginger in a bowl with the orange juice, vinegar and oil. Mix well. Leave for 5 mins to soften the onion, then add to the salad and thoroughly toss everything together.

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. Just as you would when searing meat, pat the eggs dry for better browning and to prevent spattering. Don’t rush cooking down the yogurt base for the sauce, which will ensure the spices toast and aromatics caramelize, flavoring the entire dish.

Egg Korma 

eggs

4" piece ginger, scrubbed, unpeeled, thinly sliced

garlic cloves, smashed, peeled

whole milk yogurt

½ tsp. ground cardamon

cinnamon

¼ tsp. black pepper

red onion, thinly sliced, divided

ghee oil

Kosher salt

apricots,

bay leaf

coconut milk

lemon, quartered

red radishes, trimmed, thinly sliced

mint leaves, torn if large

rice

Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Immediately set a timer for 7 minutes and cook eggs, maintaining a low boil. Carefully transfer eggs to a large bowl of ice water and let cool until just slightly warm, about 2 minutes. Gently crack eggs all over and peel, starting from the fat end containing the air pocket. Gently dry eggs with a clean dish towel.

While eggs cook, purée ginger, garlic, yogurt, cardamom, cinnamon, pepper, and half of onion in a blender until smooth; set aside.

Heat ghee in a large nonstick skillet over medium-high until it sizzles as soon as an egg hits the skillet, about 1 minute. Fry whole eggs, rotating twice to get golden brown and crispy on 3 sides, about 5 minutes total. Using a slotted spoon, transfer eggs to a plate, leaving ghee behind; generously season eggs with salt.

Add remaining onion to skillet and cook over medium-high heat, stirring constantly, until browned and crisp, about 5 minutes. Using a slotted spoon and leaving as much fat in skillet as possible, transfer half of fried onions to plate with eggs (but keep them separate); season with salt.

Add apricots to skillet with remaining fried onions and cook over medium-high heat, stirring frequently, until just starting to blister, about 1 minute.

Add reserved yogurt purée and cook, stirring frequently and smashing against sides and bottom of pan (the yogurt paste will begin to stick to pan and darken—this is what you want; just keep stirring and smashing until you get there), until yogurt cooks down and purée is the color of gravy, 5–7 minutes. Add bay leaf and ½ cup water to pan and scrape up any browned bits. Reduce heat to medium, add coconut milk, and season with salt. Bring to a simmer and cook, stirring occasionally, until flavors have melded and sauce is the consistency of gravy, about 1 minute. Squeeze in juice from one-quarter of lemon; pluck out bay leaf. Return eggs (but not the frizzled onion) to sauce and cook until heated through, about 1 minute.

Meanwhile, toss radishes and mint in a medium bowl. Squeeze in juice from remaining lemon quarters; season with salt and toss again to combine.

Serve egg korma with warm rice and radish salad alongside. Top with reserved fried onions.

Rugelach

cream cheese,

1/2-pound unsalted butter,

sugar

vanilla extract

light brown sugar, packed

raisins

walnuts, finely chopped

apricot preserves, pureed

Ina Gartens Rugelach on a White, Purple and Gold Plate

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

This was surprisingly easy and really delicious. I made half of the batch according to the directions. I made half of the rest (in other words, a quarter of the recipe) with guava jelly instead of apricot preserves for a Miami-esque pastelito version. For the last quarter, I partially ground up dark chocolate chips in the food processor and sprinkled the chocolate granules over the dough where the directions say to spread the preserves. Both variations were big hits. Also, when she said to press the filling into the dough, I covered it with parchment paper first, which prevented my hands and roller from getting sticky.

I been making this recipe for years and I love them. the only thing I changed was the baking time because 20 minutes is not enough for the rugelach to come out golden brown.

Loved this recipe, although I had to let it cook for 30 minutes as the dough was still soft after 20.  I also varied the flavor of the preserves and used raspberry in some an melted chocolate chips in others.   It was my first attempt at making rugelah and i am please, as is everyone who tried one so far.

These were great! I did a test batch for my cookie exchange over the weekend. I would only enhance the current instructions to say let the dough chill overnight. It was much easier to work with the next day then it was after an hour. Otherwise, I made no changes to this recipe! Rave reviews! 

I made these and they were fantastic. I followed Ina’s recipe to a T using apricot jam. Everyone raved. The next day I felt creative and made another batch and thought I’d try to make a savory cookie. I chopped up some turkey, ham and bologna cold cuts really fine and mixed that with fresh parsley, and store bought basil pesto. I followed the directions the same way and baked them but instead of dusting with sugar I used kosher salt. It was an epic failure. The kids hated them compared to the original recipe and my mother-in-law said I should stick to laundry!  My husband said they were really greasy which they were I guess because of the butter with all the oil from the pesto. The idea of mixing the cold cuts I think was not smart too. I chopped them into almost a paste so I could spear in like the jam but their flavors with the sweet ingredients plus the parsley and pesto was not good. Too greasy. Bottom line, stick to the sweet cookie recipe. Even my dog didn’t like them.... 

I have made these many times. I usually freeze some. They are perfect with a cup of tea or coffee.

AWESOME rugulach!   Best I’ve ever had!!  Making it again for a holiday coming up.  

Absolutely perfect rugelach!  The dough is the most delicious I've had with rugelach.  These baked up beautifully and I received rave comments from all who indulged.  I tend to use pecans in my baking (because I have I have pecan trees).  Using the walnuts was the perfect combo with the raisins and sugars for the filling.  I was told the rugelach was much better than one of my guests' favorite NY deli!  Thanks, Ina!  I can ALWAYS count on you and your recipes for ease, beautiful presentation, and the most heavenly tastebud-belly-pleasing tasty foods.  : ) Happy Hanukkah!

I️ got rave reviews from my husbands boss who is Jewish! He stated they looked very professional and tasted delicious! This is a treat he would expect to find in a NY bakery! Thanks Ina!! 

I've made these for YEARS and has not failed once, BEST recipe!

https://www.foodnetwork.com/videos/inas-rugelach-recipe-0174217

Ina's rugelach are cream cheese cookies filled with jam, nuts and raisins.

Ina's Rugelach Recipe

These Sweet and Spicy Korean Meatballs will change your life. They&#x27;re made with lean beef, flavored with garlic and Sriracha, baked, no frying and glazed with a spicy apricot glaze.

Sweet And Spicy Korean Meatballs

lb beef

onions

breadcrumbs (such as Panko)

garlic (minced)

tbsp Sriracha sauce

salt (or

tsp pepper (or

apricot jam

Sweet and Spicy Korean Meatballs

Preheat oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.

In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.

Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.

Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.

These thumbprint-style apricot cream cheese cookies include cream cheese in the dough, so they're extra tender and soft. They're flavored with almond extract and refreshing lemon zest, rolled in sliced almonds for a little crunch, and filled with apricot jam.

Apricot Cream Cheese Cookies

baking soda

ounces (170 grams) block full-fat cream cheese, softened to room temperature

cup (1 stick; 115 grams) unsalted butter, softened to room temperature

(200 grams) granulated sugar

egg,

lemon zest

almond extract

6-7 Tablespoons (120-140 grams) apricot jam

(95 grams) sliced almonds

Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined, scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg, lemon zest, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the flour mixture to the wet ingredients and beat on low until combined. Dough will be very creamy, sticky, and soft. Cover and chill the dough for at least 3 hours (and up to 4 days) in the refrigerator.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

Remove dough from the refrigerator and roll into balls, 1 Tablespoon of dough each. Dough gets sticky as you roll, so feel free to lightly dust your hands with all-purpose flour or confectioners&#8217; sugar as you work. Roll each ball into sliced almonds. Arrange 3 inches apart on the baking sheets. Indent your thumb or the bottom end of a rubber spatula or wooden spoon into the center of each dough ball to make a crevice. Spoon a heaping 1/2 teaspoon jam/preserves into each indent. *These cookies do have the tendency to spread especially if the dough has been sitting out and handled long enough before baking. Placing the shaped thumbprints in the refrigerator for 10 minutes before baking helps. You can place the entire baking sheet in the refrigerator, then place in the oven to bake.*

Bake for 14-15 minutes or until lightly browned on the sides. The jam won’t look completely set, but will set as the cookies cool.

Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once cool, dust the cookies with confectioners’ sugar. Sugar usually melts into the jam centers, but remains on the cookie edges.

Cookies stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

I tried this and It turned out awesome. Thanks for the great recipe!

Made the cookies. Delicious and soft cookies.

I think perhaps in my haste to have some cookies, I failed to do this... :) will definitely chill them again the next time I make them! Thank you!

I made these today, sooo, sooo good! 
For all the ones in Europe or in countries where cream cheese cannot be found as a "block": Cream the butter first and add the cream cheese after until combined and follow the instructions as stated. 
I also reduced the granulated sugar to 150 grams and used my own and homemade apricot jam, yum!

So I made these cookies exactly as directed except I used peach jam I made instead of apricot. Rolled in almonds, dusted with icing sugar, etc. Etc. OMG these cookies are amazing, I'll be using this recipe for all eternity. Thank you!

These were so delicious, unlike any cookie I’ve ever had! So moist and flavorful.

I made these with raspberry jam and orange zest because that’s what I had.  They are delicious!   I chilled mine overnight and they were easy to roll the next day, and I had very little spreading.

I made these yesterday and they were a hit with the whole family! The cream cheese really makes them special… will definitely be making again!

Lovely, nice and puffy.  Delicious!  Thank you for the recipe!

Love these cookies ! I followed the steps exactly. They turned out perfect! Thank you

Ombre Rainbow Cookies Recipe | Epicurious.Com

Nonstick vegetable oil spray

(3 sticks) unsalted butter, room temperature

almond paste (about 1 cup), crumbled

vegetable oil

eggs, room temperature

matcha (green tea powder)

apricot jam, divided

The Stokehouse Group pastry chef is known for her original take on desserts, and this trifle is her latest Christmas-ready offering.

Apricot honey trifle

250 gm caster sugar

vanilla bean, split, seeds scraped

apricots, halved, stones removed

750 ml (3 cups) thickened cream

250 ml (1 cup) milk

gm honey

gm molasses (optional)

gm egg yolks (about 8)

tbsp Dutch-process cocoa powder, sifted

150 ml strong coffee

ml coffee liquer (see note)

75 gm (⅓ cup) caster sugar

250 gm macadamia nuts

250 gm icing sugar

gm (¼ cup) rice flour

270 gm eggwhite (from about 8 eggs)

gm caster sugar

210 gm caster sugar

gm liquid glucose

tsp bicarbonate of soda, sifted

Combine sugar and 375ml water in a large saucepan, then add vanilla. Bring to the boil over high heat, stirring to dissolve sugar, then reduce to a simmer over low heat. Add apricots, and cook, turning occasionally, until just soft but holding their shape (5-10 minutes). Cool in the syrup, then chill in refrigerator.

For honey custard, combine cream, milk, honey and molasses in a saucepan and bring to a simmer over medium high heat. Whisk yolks to aerate slightly, then gradually whisk hot cream into yolks. Return to saucepan over low heat and stir constantly until mixture thickens slightly and reaches 80°C (1-2 minutes). Squeeze water from gelatine and stir in. Pass through a fine sieve, cover directly and chill to set (4-5 hours). Once set, whisk custard until smooth.

For coffee jelly, squeeze water from gelatine and set aside. Whisk cocoa with 1 tbsp coffee in a saucepan, then whisk in remaining ingredients with 750ml water. Bring to boil over high heat and whisk continuously (30 seconds). Remove from heat, whisk in gelatine and set aside to cool. Pour 675ml into a 4.5-litre trifle bowl and chill until semi-set (1-11/2 hours). Set remaining aside (re-melt over a bowl of hot water as needed; jelly should be semi-set for each layer).

Meanwhile, for macadamia sponge, preheat oven to 190°C and line three 25cm x 35cm oven trays with baking paper. Process macadamias in a food processor with icing sugar and flour to a fine powder. Transfer to a large bowl and whisk in eggs. Whisk eggwhites and sugar in an electric mixer on high speed until soft peaks. Fold one-third eggwhite mixture into icing sugar mixture, and gently fold in remaining whites. Divide evenly between prepared traysand spread flat, and bake in batches until cake springs back when touched (8-10 minutes). Cool, turn onto baking paper and cut out three circles to fit trifle bowl (reserve trimmings).

For honeycomb, grease and line a 20cm-diameter square cake tin with baking paper.Bring sugar, honey, glucose and 40ml water to the boil in a deep saucepan over medium-high heat until 160°C. Remove from heat and immediately whisk in bicarbonate until evenly dispersed. Pour into cake tin and leave for set (20-30 minutes), then cut into pieces.

To assemble, top jelly with a sponge round and brush with apricot poaching liquid to soak. Fill with a 1cm layer of honey custard and line apricot halves against the side of the bowl, using more apricots to hold in place and also cover the layer of custard. Add cake trimmings to make a layer over apricots, then cover with a layer of honey custard. Cover and chill remaining custard. Add another\ sponge round and brush with apricot poaching liquid. Add a 1cm layer of coffee jelly on top and chill to set (1½ -2 hours). Repeat with another layer of brushed sponge, apricots and jelly, and chill to set (1½ -2 hours). Place a layer of sponge trimmings in the centre of the bowl and brush with apricot poaching liquid. Whisk remaining custard to soften and top trifle with remaining honey custard. Cover and chill to set (30 minutes), leave at room temperature briefly to soften (15 minutes), then top with honeycomb and macadamia nuts, and serve.

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of <a href="https://cooking.nytimes.com/new-essentials-french-cooking">The New Essentials of French Cooking</a>, a guide to definitive dishes every modern cook should master. <a href="https://store.nytimes.com/products/new-essentials-of-french-cooking">Buy the book.</a>

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