boston

Boston baked beans, one of the most famous of many versions of baked beans to come out of New England, stars very few ingredients, the main ones being no more than beans, molasses, and salt pork. The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor.

Pure and Simple Slow-Cooked Boston Baked Beans Recipe

beans beans

Kosher salt

Assorted peeled, halved, and trimmed aromatic vegetables (such

bay leaf

(120 milliliters) dark molasses (not blackstrap)

(10 milliliters) Dijon or brown mustard

black pepper

pork

large yellow onion, diced (about 8 ounces; 225 grams) (see note)

Apple cider vinegar, to taste (optional)

In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon (15g) salt. Let beans soak at least 12 hours and up to 1 day. Drain and rinse.

Combine beans with aromatic vegetables and herbs (if using) and bay leaf in a large pot and cover with water by several inches. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes. Using tongs, discard vegetables and aromatics. 

Meanwhile, pour molasses into a 2-cup liquid measuring cup. Add mustard, a very generous dose of freshly ground black pepper (let it rain!), and a pinch of salt.

Drain beans, reserving cooking liquid. Add enough bean-cooking liquid to molasses mixture to bring the volume up to 2 cups (475ml) and stir until molasses is completely dissolved. Reserve remaining bean-cooking liquid.

Preheat oven to 325°F (163°C). In a Dutch oven, cook pork over medium-high heat, stirring occasionally, until fat is rendered and pork is beginning to lightly brown, about 4 minutes. Add onion and cook, stirring, until onion is very tender and just beginning to turn golden, about 6 minutes. Add beans to pot.

Add bean water/molasses mixture and stir well to combine. Add enough reserved bean-cooking water to just barely cover beans, then stir once more, leveling out beans so that none are sticking up above the liquid level. Bring to a simmer.

Transfer beans to oven and bake, uncovered, until beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours. Check beans once or twice per hour during baking, adding remaining bean-cooking liquid (switching eventually to boiling water if you run out) as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans (this is good). The goal throughout is to keep the liquid level just high enough that the upper beans don't desiccate, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes perilously low.

Remove beans from oven and stir them very well. The sauce should form into a thickened, starchy glaze. If it's too dry, add boiling water sparingly until a glaze is achieved; if it's too wet, simmer briefly on the stovetop until reduced to desired consistency. Adjust seasoning with salt and pepper. If beans are too sweet for your taste, a small splash of cider vinegar can help balance the flavor (though I never thought my beans needed it).

Keep warm until ready to serve. Beans can be refrigerated for up to 1 week. Reheat in a saucepan, adding water gradually as needed to loosen them back up.

30 Minute Healthy Chicken Lettuce Wraps with chicken cooked in tasty savory sauce and loaded up on crispy lettuce leaves.

Healthy Chicken Lettuce Wraps

chicken breast (diced)

onion (finely chopped)

garlic

inch knob ginger (minced)

zucchini (diced)

small bell pepper (diced)

cashews (coarsely chopped)

green onion sprigs (chopped)

water

tbsp soy sauce (I used aminos)

maple syrup

tbsp rice vinegar

cornstarch

butter

avocado oil (for frying)

Make sure all ingredients are chopped and ready.

Preheat large ceramic non-stick skillet on medium heat and add cashews. Pan fry until toasted, stirring constantly. Transfer to a bowl and set aside.

Return skillet to medium heat and swirl oil to coat. Add onion, garlic and ginger; cook for 1 minute, stirring constantly.

Add chicken and cook for 10 minutes, stirring occasionally.

Right before chicken is done cooking, in a small bowl add cold water, soy sauce, maple syrup, rice vinegar and cornstarch; whisk with a fork. Add to the chicken long with zucchini and bell pepper; cook for 1 minute or until sauce has thickened. Stir in cashews and green onions.

Serve chicken lettuce wraps immediately. To assemble, use 2-3 stacked lettuce leaves (depending on its thickness) and spoon desired amount of filling on top. If someone is very hungry, serve over a bed of brown rice or quinoa.

[IMAGE]

Designated the official state doughnuts of Massachusetts, these perfectly fried pillows of dough are topped with a rich chocolate glaze and filled with a smooth pastry cream.

When you’ve mastered this recipe, try one of these variations: <a href="http://cbc.ca/1.6393725" target="_blank">Black Forest Doughnuts</a>&nbsp;and <a href="http://cbc.ca/1.6393762" target="_blank">Spicy Mango Doughnuts</a>&nbsp;

Learn how to make Boston cream doughnuts in <a href="https://gem.cbc.ca/media/raufikats-better-bake-along/s01e04" target="_blank">Episode 4 of Raufikat’s Better Bake Along</a> on CBC Gem.

Boston Cream Doughnuts

Boston Cream Doughnuts

all-purpose flour

granulated sugar

2¼ tsp quick-rise yeast

salt

milk,

¼ cup (56 g) unsalted butter, room temperature

egg, room temperature

Vegetable oil,

milk

tsp vanilla extract

(226 g) icing sugar

cocoa powder

corn syrup

instant coffee granules

¼ cup water, plus more if needed

(55 g) dark chocolate callets chocolate

You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids

Chunky fish chowder

olive oil

leeks

potato

fish stock

lemon

can sweetcorn

skinless, boneless salmon

skinless, boneless white fish

chives

tbsp double cream (optional)

Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.

Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through – don’t boil. Stir in chives and cream, if using, then season to taste.

Boston Cream Cake

sugar

tbsp butter ((70 grams) unsalted)

flour

tsp baking powder

tsp salt

heavy cream (35%)

113 g unsweetened chocolate (chopped, 60-70% cacao)

egg yolk (room temp)

corn starch

tbsp vanilla extract

tbsp butter ((15 grams) unsalted)

chocolate (shaved, 60-70% cacao)

Place an oven rack in the center of the oven and preheat to 350F

whisk together flour, baking soda and salt and set aside

Whisk together the eggs and sugar until pale, thick and fluffy. About 4 minutes

mix together the milk and butter in a microwave safe bowl and microwave at 30 second intervals until the butter is melted and the milk is steamed

With your mixer on low gradually mix together the flour and egg mixtures. Add the eggs in the bowl, then slowly and gradually add the flour about 1/4 cup at a time, allowing it to combine before adding more.

Once combined, add vanilla and milk / butter and continue mixing until a thick batter forms

Pour batter evenly into two greased 8&quot; baking pans and bake on the middle rack for around 30-35 minutes or until a toothpick inserted in the center comes out clean

The Cake

In a medium microwave safe mixing bowl microwave the the cream until steaming- about 1 minute

Add the chocolate to the bowl and let stand for 5 minutes.

Stir until chocolate fully melts into the cream and it all becomes smooth

The Ganache (the easy way)

pour the milk into a medium sauce pan and heat over medium until boiling. Immediately remove from heat and set aside

Whisk together egg yolks and sugar until light and thickened. Add corn starch and continue mixing until all lumps are gone

add 1/4 cup of milk to the sugar and eggs while mixing, once incorporated add the remaining milk and continue whisking till homogenous.

Pour the mixture through a sieve, back into the pot and cook over medium high heat, whisking constantly until thickened and boiling slowly.

Cook while whisking for another 1-2 minutes until thickened.

Remove from heat, stir in the butter, allow to cool slightly, then cover to prevent a skin forming. Chill in fridge until needed

The Filling

Once cooled, remove the cakes from their pans and allow to fully cool to room temperature on a cooling rack

Place one cake down on a plate or cake stand, optionally dust with shaved chocolate around the rim

Evenly pipe or spread the filling on top of the cake

Place the second cake on top of the filling, pressing lightly

Spread ganache on the top liberally, allowing to drip down the sides.

Assembly

Top 5 boston recipes from across the web

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Pure and Simple Slow-Cooked Boston ...

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Top 5 boston recipes from across the web

The most viewed boston recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pure and Simple Slow-Cooked Boston ...

Healthy Chicken Lettuce Wraps

Boston Cream Doughnuts

Chunky fish chowder

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The most viewed boston recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine