cloves

Yucatán-Style French Toast recipe from Pati&#x27;s Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”

Yucatán-Style French Toast

water

sugar

raisins (or

ceylon cinnamon stick

Dry Sherry (optional)

eggs (separated)

milk

sweetened condensed milk

vanilla extract

Vegetable oil (for frying)

French baguette

almonds

Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat. Bring to a simmer and let it cook until it achieves the consistency of a light syrup and the flavors from the spices have infused the liquid, about 35 minutes. Turn off the heat. If you like a hint of alcohol in your dessert, add the sherry. Remove the cinnamon stick and cloves. Cover to keep warm.

Meanwhile, beat the egg whites in the bowl of an electric mixer or with a hand mixer over medium-high speed until they hold stiff peaks. Reduce the speed to low, add the yolks one by one and continue beating just until incorporated, so the volume will not decrease much.

In a large bowl, combine the milk, sweetened condensed milk and vanilla, stir until incorporated.

Set the bowl with the milk mixture beside the bowl with the beaten egg whites and yolks.

Fill a large sauté pan with about 1/4-inch of oil and heat over medium heat until hot, but not smoking, and you see ripples in the oil when you tilt the pan.

One at a time, dunk each piece of bread in the milk mixture until soaked, immediately dip into the egg mixture to completely cover, and place the coated slice in the hot oil. Fry for about a minute on one side, until golden brown, flip to the other side and do the same. Add as many bread pieces as will fit into the pan without over-crowding. When finished frying, place the bread pieces on a baking dish covered with paper towels to drain.

Traditionally, the “poor gentleman” pieces are placed on a platter, covered with the syrup and refrigerated. But I think they are a thousand times tastier served hot! Cover the pieces with warm syrup, sprinkle chopped almonds on top and serve.

If you have leftovers, cover the battered and fried bread pieces with the remaining syrup and almonds, and store covered in the refrigerator. I admit they are also fabulous cold.

Pilau rice is so easy to make and a great recipe for adding a powerful flavour to your rice. Perfect served with chicken, lamb or beef spiced

Pilau rice

cumin seeds

1tbsp ghee or oil

onion,

cardamom pods

turmeric

basmati rice

bay leaves

cinnamon sticks, broken

This takeaway favourite couldn't be easier to make at home. Pull together a pilau rice with just a few storecupboard ingredients

Fresh Cranberry Chutney

cranberries

raisins cranberries

white sugar

brown sugar

cinnamon

ginger root

onion

Granny Smith apple, peeled and cored

celery

In a medium saucepan, combine the cranberries, raisins,...

In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery; continue to...

Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow flavors to meld.

Made with a combination of fresh and ground ginger, cardamom, cinnamon and cloves, these gingerbread cookies are extra-spicy and very crisp. You could leave them plain, if you like, but painting them with brightly colored royal icing and sprinkling them with sugar makes them shine. Gingerbread keeps better than many other kinds of cookies. These will last for at least 2 weeks — probably even longer — stored in an airtight container at room temperature.

Sparkly Gingerbread

all-purpose flour,

baking soda

fine sea salt

ginger

cardamom

nutmeg

dark brown sugar

unsalted butter (1 1/2 stick), at room temperature

120 milliliters light molasses

Nonstick cooking spray (optional)

Royal Icing, for decorating

Food coloring,

Colored sugar, sprinkles and dragées,

In a medium bowl, whisk together flour, baking soda, salt and spices. Using an electric mixer fitted with the paddle attachment or hand-held electric beaters, beat brown sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Add egg, molasses and fresh ginger, and mix until well combined.

Reduce speed to low and gradually add dry ingredients. Mix until just incorporated.

Divide dough in half and scrape onto two pieces of plastic wrap, wrapping each piece separately into a flat disk. Refrigerate for at least 2 hours, or up to 5 days.

When ready to bake, heat oven to 350 degrees. Use parchment paper or nonstick liners to line 3 baking sheets, or lightly grease them with nonstick cooking spray. (You may need to bake the cookies in batches.)

On a clean, lightly floured work surface, roll one disk of dough 1/8-inch thick. Using cookie cutters, cut out all the dough. With a small metal spatula, place the gingerbread cut-outs onto the prepared baking sheets, leaving about 1 inch between cookies. Repeat with remaining dough. You can reroll the scraps once. Collect them from both pieces of dough, smush them together into a disk and chill before rerolling again.

Bake small cookies for 8 to 12 minutes, and larger ones for 10 to 15 minutes, or until cookies are firm to the touch and their edges are slightly darker in color. Rotate cookie sheets halfway through for even baking.

Let cookies cool on baking sheets until firm enough to lift, about 5 minutes. Using a metal spatula, transfer cookies to wire rack to cool completely before decorating.

To decorate, thin the royal icing with water until it’s as thick as heavy cream (thinner than you’d use for piping). Divide it into small bowls (or a muffin tin), and use food coloring to tint it different colors. Use a brush to paint the cookies with icing, and, if you like, use toothpicks to apply more icing to make patterns. Sprinkle with colored sugar or other decorations, if you like, while the icing is still wet. Put the decorated cookies on baking sheets to set, then move them to tins or other airtight containers with parchment between the layers.

Soft And Chewy Ginger Molasses Cookies

(20 ounces) all-purpose flour

salt

(12 ounces, 3 sticks) butter, softened

(11.25 ounces) granulated sugar

eggs

molasses

Sugar

Soft and Chewy Ginger Molasses Cookies

Preheat the oven to 375 degrees F. Line...

Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.

In a large bowl (or in the bowl...

In a large bowl (or in the bowl of an electric stand mixer), beat together the butter and granulated sugar, 2-3 minutes, until light and creamy. Add the molasses and eggs and mix until well-combined, another 2-3 minutes.

Stir in the dry ingredients and mix until...

Stir in the dry ingredients and mix until combined.

The dough can be rolled and baked right...

The dough can be rolled and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a bit. If so, chill for 20-30 minutes (or up to several days) before rolling into balls.

Roll the dough into 1-inch balls (you can...

Roll the dough into 1-inch balls (you can make them smaller or larger, too) and then roll the cookie dough balls into granulated sugar. Space the cookies an inch or so apart on the lined cookie sheets and bake for 8-10 minutes (don't over bake if you want a soft, chewy cookie). Adjust the baking time, more or less, if the cookies are overly small or large.

Remove the cookies to a cooling rack and...

Remove the cookies to a cooling rack and let cool completely. These cookies stay soft and chewy well-covered for several days at room temperature and the baked cookies also freeze very well.

https://www.youtube.com/watch?v=qQPTg-TAIhc

Classic soft and chewy ginger molasses cookies – these delectable, holiday (or anytime) treats are like gingerbread in cookie form!

In case you’re wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it’s a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It’s right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you’re so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.

Dirty Chai Earthquake Cookies

espresso (not instant espresso) coffee

unsalted butter (1 stick)

all-purpose flour

malted milk powder,

baking powder

black pepper

165 grams light brown sugar

granulated sugar, for rolling

confectioners’ sugar, sifted, for rolling

Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.

Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.

Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.

Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.

Heat oven to 350 degrees. Put granulated sugar and confectioners’ sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners’ sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.

Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.

Galinha cafreal or chicken cafreal is a classic dish that’s often included in Goan Christmas and other noteworthy celebrations, accompanied by bread or rice. This dish is widely believed to have its origins in Mozambique and was brought by the Portuguese to their former colony of Goa in India. The signature hallmark of this dish is the fragrant concoction of spices and fresh herbs that’s used as the marinade and then cooked to form a very thick “dry” sauce, in which most of the water is driven out through evaporation to form a thick, flavorful coat on the chicken. Typically, the potatoes are fried, but boiling them in water and then roasting them in the oven produces a creamier interior and crispy exterior. 

Chicken Cafreal

bone-in, skin-on chicken thighs, skin removed, or 3 pounds boneless, skinless thighs

medium white or yellow onions, peeled

cilantro

garlic

(2-inch) piece fresh ginger, peeled and roughly chopped

green chile,

lime

coriander seeds

whole black peppercorns

ground cinnamon (or 1/2-inch cinnamon stick)

fennel seeds

salt and black pepper

russet potatoes

olive oil

Prick the chicken all over with a fork and place in a resealable plastic bag or large bowl.

Cut 1 onion into quarters and transfer to a blender. Reserve 2 tablespoons of cilantro leaves for garnish, then add the remaining cilantro leaves and stems to the blender along with the garlic, ginger, chile, cloves, lime juice, coriander, cumin, peppercorns, cinnamon, fennel and 1 teaspoon salt. Pulse on high until the mixture is smooth. (You might need to add 1 to 2 tablespoons of water and give it a stir to get the ingredients to move.) Pour the blended mixture over the chicken in the bag, seal or cover, and refrigerate to marinate for at least 1 hour, or up to 2 hours.

About 45 minutes before you are ready to cook the chicken, prepare the potatoes: Heat the oven to 400 degrees. Peel the potatoes and quarter them lengthwise. Add them to a large saucepan, cover them with cold tap water by about 1 inch, and add 1 teaspoon salt.

Bring the water to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are just tender, about 5 minutes. A knife should pass through the center of the potato with only slight resistance. The potatoes should not be too soft or they will fall apart during seasoning.

Using a slotted spoon, transfer the potatoes to a large baking sheet and discard the water. Let the potatoes cool for a few minutes, then season them generously with salt and pepper. Drizzle 2 tablespoons of oil over the potatoes and toss gently to coat. Spread the potatoes out and roast them until golden-brown and crispy, about 30 minutes. If the potatoes are cooked before the chicken, remove them from the oven and cover them with foil to keep warm.

While the potatoes roast, cook the chicken: Heat the remaining 2 tablespoons oil in a large saucepan or Dutch oven over medium-high. Chop the remaining onion and sauté until translucent, about 4 minutes. Add the chicken with its marinade and cook, stirring occasionally and scraping the bottom of the pot to prevent burning, until the thighs are golden brown, completely cooked through, and most of the liquid has dissipated, leaving behind a thick coating (or dry sauce), about 30 to 40 minutes.

Transfer the chicken to a serving plate, garnish with the reserved cilantro leaves and serve the potatoes on top or alongside.

An easy glaze for a fragrant and delicious glazed ham.

Christmas Glazed Ham Recipe

ham leg cooked

orange juiced zested

Dijon mustard

tbs brown sugar

Marcus Samuelsson&#039;s Swedish mulled wine is a near-perfect spiced and nutty drink for the holidays.

Gl&#xF6;gg

For the Glögg:

cinnamon sticks,

ginger,

(zest

red raisins

vanilla bean, seeds

dry red wine, divided

port

vodka

For the Almond-Raisin Mixture:

raisins

unsalted butter

Gulp Down Gl&#xF6;gg

<p>Our traditional bread sauce recipe is the perfect creamy accompaniment to your roast dinner. This easy bread sauce is sure to be a Christmas favourite</p>

Bread sauce

butter

onion, chopped

peppercorns

bay leaf

thyme

white breadcrumbs

tbsp single cream

pinch nutmeg, freshly grated

<p>Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.</p>

Brown sugar cookies spiced with cinnamon, cardamom, cloves, and ginger. Almond flour makes these cookies perfectly chewy.

Spiced Brown Sugar Cookies

unsalted butter (room temperature)

almond flour

tsp cream of tartar

tsp baking powder

tsp baking soda

fine grain salt

tsp ground cardamon

tsp ground ginger

white granulated sugar or coconut sugar (for rolling before baking)

Preheat oven to 350 and line two baking sheets with parchment paper

In a small bowl mix together all-purpose flour, almond flour, baking powder, baking soda, salt, cream of tartar, cinnamon, cardamon, ginger, and cloves. Set aside.

In a bowl of a stand mixer, fitted with the paddle attachment, cream together butter and brown sugar until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl, beat again. Add the flour and spice mixture and mix on low speed until just combined. Scrape down the sides of the bowl. Beat one more time, on low, just a couple of rotations. Remove dough from the mixer, cover bowl with plastic wrap and chill in the refrigerator at least 1 hour, or up to 24 hours.

To bake

Measure 1/4 cup of granulated sugar into a small shallow bowl.

Take tablespoon-sized bits of dough, roll into a ball and then roll in the granulated sugar. Place on a cookie sheet, about 2 inches apart. Bake at 350 for 11-12 minutes, or until completely puffy and very lightly browned on the bottom. Allow the cookies to cool on the baking sheet for a couple of minutes before removing from the tray to a cooling rack. Allow the cookies to cool completely before storing.

Reader recipe: Twice-cooked belly pork pies

½ kgs Pork belly, well scored (Main)

Apple cider,

Apples,

Cloves

Flaky pastry sheets, use more as required

Heat oven to 150C. Place the pork in a small roasting dish, skin-side up. Pour over cider or juice and place apples and cloves alongside. Cover tightly with a sheet of foil and bake for 3 hours.

Remove the cloves and strain juices into a saucepan and simmer to thicken into an apple gravy/sauce.

Meanwhile, increase oven temperature to 180C. Rub some salt and oil into the skin of the pork and roast until it crackles.

Remove crackling from pork and set aside. Slice the pork and place in the pie tins with the apples and sauce. Seal with pastry tops and bake for 30 minutes.

Serve pies with a piece of crackling on top and some mashed potato.

A true ham, weighing 15 to 20 pounds, comes from a hog’s hindquarters. It’s a formidable piece of meat, requiring several weeks of curing and 24 hours or more of smoking. A shoulder ham (sometimes called picnic ham) has a similarly magisterial appearance and profound umami flavors, but in a size that will fit in your refrigerator and can be cured and smoked inside a week. When possible, buy a heritage pork breed, like Berkshire or Duroc, preferably from a local farmer or butcher.

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Glögg