dried fruit

Spiced Lamb and Dill Yogurt Pasta recipe | Epicurious.com

kefir (cultured milk) or plain whole-milk yogurt

(lightly packed) dill fronds with tender stems (about 1 large bunch), divided

garlic cloves, divided

unsalted butter

pine nuts almonds

currants

kosher salt,

Tbsp. cumin

1½ tsp. black pepper

lb. ground lamb

lb. orecchiette or other short pasta

lemon

The "real" Irish soda bread consists simply of Irish wholemeal flour (equivalent to a coarse grind of our American whole wheat flour), baking soda, salt and buttermilk. At the other end of the spectrum is Americanized Irish soda bread, a white, sweet, cake-like confection filled with raisins or currants and caraway seeds. The version we print here is much closer to traditional Irish bread than to its American cousin; but the addition of some bread flour, an egg, butter, a bit of sugar, and some currants serve to lighten and tenderize this loaf just enough to make it especially enticing to most of us on this side of the ocean.

Irish Soda Bread

(276 grams) King Arthur Irish-Style Wholemeal Flour

(149 grams) King Arthur Unbleached Bread Flour

(35 grams) sugar

baking soda

salt

(99 grams) currants

(57 grams) butter cold cut into 8 pieces

(301 grams) buttermilk

(28 grams) butter

More a sweetened yeast bread than a cake, the Election Cake is plump with culinary historical lore as to its true beginnings, but most accounts link its birth to pre-Revolutionary Hartford. We're just glad for the opportunity to recreate this recipe. In our testing, we found that if you let the dough rise for much longer than the 2 hours indicated, the center of the ring sinks when baking. So put it in the oven when it's only three-quarters of the way up the pan.

Election Cake

dry active yeast

all-purpose flour

unsalted butter,

fruit,

brown sugar

American whiskey, bourbon

cinnamon

allspice

nutmeg

sugar

eggs,

vanilla extract

confectioners' sugar

milk

Election Cake : Recipes : Cooking Channel

Sprinkle the yeast over the warm water in a medium bowl. Stir a few times and let stand to allow the yeast to dissolve and begin bubbling, 1 to 2 minutes. Sift 1 1/2 cups of the flour into the bowl and stir until mostly smooth. Cover with plastic wrap and set aside in a warm place for about 30 minutes. The mixture will expand, loosen in texture and will have large bubbles on the surface. 

While that sits, generously butter a 12-cup Bundt pan and set aside. Place the dried fruit, 2 tablespoons of the brown sugar and all of the whiskey in a microwave-safe bowl. Stir until the sugar is dissolved. Heat in the microwave until hot and bubbling, 1 to 2 minutes. Stir and set aside to cool. In a medium bowl, whisk the remaining 1 1/2 cups flour with the cinnamon, allspice, nutmeg and salt. Beat the butter with the remaining 1/2 cup brown and the granulated sugar with an electric mixer on medium-high speed until light and fluffy. 

Beat in the eggs, one at a time, until combined (the mixture may look slightly curdled at this stage), and then add 1 teaspoon of the vanilla. Beat in the yeast mixture and then reduce the speed to medium-low and gradually beat in the flour mixture. Add the plumped dried fruit with any remaining liquid and beat on medium speed until the fruit is well blended. The dough should be soft and elastic at this point. 

Transfer the dough to the prepared Bundt pan and cover with plastic wrap. Let rise in a warm place until the dough fills the pan about three-quarters of the way, about 2 hours. When is the cake is almost done rising, preheat the oven to 375 degrees F. 

Bake the cake until golden brown and a skewer inserted comes out clean, 40 to 45 minutes. Cool for 30 minutes in the pan on a wire rack. Loosen the sides with a small metal spatula and turn onto the wire rack to cool completely. 

Before serving, stir the confectioners' sugar with the remaining 1/2 teaspoon vanilla and 1 tablespoon milk. Gradually add as much as needed of the second tablespoon of milk to make a thick glaze that will just gently run. Spoon over the top of the cake, allowing the glaze to slowly run down the outside and inside of the cake.

Crispy, caramelized and slightly bitter Brussel sprouts, sweet and creamy butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. This delicious vegetable side dish is one of the most popular recipes on the blog. Perfect for Thanksgiving Day or throughout the fall and winer season!

Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

lb butternut squash,

lb Brussels Sprouts, stems trimmed and sliced lengthwise in half

extra virgin olive oil

black pepper

unsweetened (or sweetened) cranberries

Dijon mustard

rice wine vinegar rice

kosher salt

Preheat the oven to 450 degrees Fahrenheit. Place...

Preheat the oven to 450 degrees Fahrenheit. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.

Sprinkle the vegetables evenly with kosher salt and...

Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).

Roast the vegetables at 450 degrees for 20...

Roast the vegetables at 450 degrees for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks, as well as your oven calibration), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.

In a small bowl, whisk together the Dijon...

In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.

Gently place the roasted vegetables in a large...

Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.

https://mediavine-res.cloudinary.com/video/upload/tch6blpldrovnqodn9ep.mp4

Crispy, caramelized and slightly bitter Brussel sprouts, sweet and creamy butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. This delicious vegetable side dish is one of the most popular recipes on the blog. Perfect for Thanksgiving Day or throughout the fall and winer season! 

Looking for a cookie that leans savory? How about a deconstructed Mexican mole visually inspired by the Mesoamerican pyramids? Hold these cookies up to the light to appreciate the stained-glass effect of the dried fruit. And inside? Chocolate, hazelnuts, the subtle burn of ancho chile…

Ancho Mole Cookies

(140 g) nuts (such

(185 g;

(256 g) all-purpose flour

baking powder

Tbsp. unsalted butter, room temperature

(100 g) sugar

vanilla extract or vanilla bean paste

(130 g) dried fruit (such

(110 g) bittersweet chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Bon Appétit

Place racks in upper and lower thirds of oven; preheat to 350°. Toast nuts and ¼ cup sesame seeds on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Stir together ancho powder and agave syrup in a small bowl. Whisk flour, baking powder, and cinnamon in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Scrape in ancho mixture and beat until smooth and creamy, about 1 minute. Reduce speed to low, add dry ingredients, and beat to combine. Add dried fruit, chocolate, and toasted nuts and sesame seeds; mix with a wooden spoon until evenly distributed.

Divide dough in half. Working one at a time, roll each piece into a 10"-long log. Wrap each log tightly in plastic and roll across work surface to make as smooth and cylindrical as possible. Place on a rimmed baking sheet and freeze until surface is firm, about 20 minutes.

Slap a log down onto counter to create a flat side; roll over and slap again to flatten another side (you’re aiming for a triangular shape). Repeat to create third side of the triangle. Tap against counter to smooth if needed, then tap ends to flatten. Repeat with second log. Return logs to baking sheet; freeze until firm, about 15 minutes.

Working one at a time, unwrap logs and brush sides with egg white. Working on baking sheet, sprinkle sides with remaining 1 cup sesame seeds and gently press to coat. Surface should be covered; use more sesame if needed. Freeze logs on baking sheet, uncovered, until surface is very firm but not frozen solid, about 1 hour.

Preheat oven to 350°. Slice a log crosswise into ¼"-thick triangles and divide cookies between 2 parchment-lined baking sheets, spacing 1" apart. (If dough is soft or starts to lose its shape, freeze 10 minutes before continuing.) Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are just set, about 10 minutes. Let cool on baking sheets. Transfer cookies to a platter or airtight container and line baking sheets with fresh sheets of parchment paper. Repeat process with remaining dough.

Do Ahead: Dough can be rolled into logs 3 days ahead; refrigerate. Transfer to freezer 30 minutes before slicing. Cookies can be baked 1 day ahead; store airtight at room temperature.

This traditional Italian holiday bread will stay fresh longer when it's made with an overnight starter.

Overnight Panettone

(85 grams) King Arthur Unbleached All-Purpose Flour

(just a pinch) instant yeast

(74 grams) cool water

all of the starter (above)

(269 grams) King Arthur Unbleached All-Purpose Flour

(57 grams) lukewarm water

eggs

(57 grams) butter

Fiori di Sicilia flavoring orange oil

SAF Gold instant yeast instant yeast

(67 grams) sugar

(85 grams) golden raisins

(64 grams) slivered dried apricots

cranberries

(71 grams) chopped dried pineapple

orange

A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal, which can be easily customized to fit dietary preferences. 


Seedy Sweet Potato Oatmeal

½ cup (or more) unsweetened coconut milk

oats

turmeric

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

steamed small sweet potato, peeled, mashed

banana,

1½ tsp. ghee, unsalted butter,

“I love taking my time with this recipe to make cooking part of my calming morning ritual,” writes recipe developer Sara Elise. “I also love that I can customize the milk and toppings to people’s dietary preferences or whatever I feel my body needs at the moment. Packed with nutrients and antioxidants, it feels like the perfect grounding, nourishing start to my day.”

Bring coconut milk and 1½ cups water to a boil in a small saucepan. Stir in oats, turmeric, and salt. Reduce heat to medium-low and cook, stirring occasionally, until oats are tender and mixture is creamy, about 4 minutes.

Remove pan from heat and stir in sweet potato, banana, ghee, and cinnamon. Add a little more milk to loosen if desired.

Top with nuts, seeds, and sliced fruit as you like, paying attention to what your body needs and craves for the day. Serve warm to the people you love.

Add whatever fruit or nuts (or chocolate chips?) you like to these tasty muffins; they're a blank palette, awaiting your artist's touch.

The Simplest Muffins

(240 grams) King Arthur Unbleached All-Purpose Flour

(45 grams) quick-cooking oats

(99 grams) sugar

cinnamon optional

(227 grams) milk

vanilla optional

(57 grams) melted butter oil

We love traditional stollen for the rich, fruit-studded, sugar-coated bread that it is. Sometimes, though, we want the flavor without the wait — which is just what these muffins provide. They're quick and easy to stir together, and thanks to our stollen spice blend, they mimic that distinct flavor we long for around the holidays.

Stollen Muffins

(67 grams) granulated sugar

(156 grams) Fruitcake Fruit Blend (or fruit blend of your choice)

(85 grams) candied mixed peel

(227 grams) buttermilk or plain (not Greek-style) unflavored yogurt

(85 grams) melted butter

(28 grams) melted butter

white sugar sugar

Try making these chewy, luxurious biscuits at home. Careful weighing of the ingredients is the key to success.

Equipment and preparation: for this recipe you will need a sugar thermometer and three baking trays.


Mary’S Florentines

butter

grams/1¾oz demerara sugar

golden syrup

grams/1¾oz plain flour

grams/1¾oz peel,

grams/1 ounces almonds, finely chopped

walnut pieces, finely chopped

plain chocolate (70% cocoa solids)

Mary’s florentines

"No, no, not the dreaded FRUITCAKE..." Fear not: this moist, dark cake is loaded with yummy-tasting dried fruits, not the icky, bitter candied peel and citron you remember from visiting your grandma at Christmas. The dried fruits suggested below are simply that — suggestions. Feel free to substitute your own favorites; you'll need about 2 1/2 pounds dried fruit total.

Everyone'S Favorite Fruitcake

(213 grams) diced dried pineapple

(255 grams) raisins golden

(128 grams) diced dried apricots

(223 grams) chopped dates

ginger

(170 grams) rum brandy apple juice

(227 grams) unsalted butter

(425 grams) dark brown sugar packed

(361 grams) King Arthur Unbleached All-Purpose Flour

(11 grams) black cocoa optional for color

(85 grams) boiled cider golden syrup or dark corn syrup

(113 grams) apple juice cranberry juice or water

(227 grams) chopped toasted nuts (almonds pecans

rum brandy simple syrup vanilla syrup or ginger syrup

Everyone's Favorite Fruitcake

This delicious basmati rice is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.

Basmati Pilaf With Dried Fruits And Almonds

basmati rice

onion

cumin

garlic,

water

fruit, apricots

Basmati Pilaf with Dried Fruits and Almonds

Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.

Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all  liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.

A Scandinavian holiday tradition, julekage (or julekake) is a fruit-studded, lightly spiced, yeast-less bread that’s perfect for coffee with company. Here's our version, brimming with dried fruit and almonds and topped with pearl sugar for a festive touch.

Yuletide Bread

Yuletide Cheer Spice

Indonesian cinnamon

(392 grams) King Arthur Unbleached All-Purpose Flour

(177 grams) Yuletide Cheer Fruit Blend

(280 grams) milk

(57 grams) butter melted and cooled

(43 grams) lightly toasted sliced almonds

almond extract

egg sugar

pearl sugar sugar

almonds sliced

You can easily learn how to make dried apples in the oven! Slice your apples very thin, sprinkle cinnamon and dry in the oven. That&#039;s all!

How to Make Dried Apples Crispy/Chewy vs. Crispy

Gala Apples*

cinnamon**

Preheat the oven to 225°F(107C°). Line baking sheet with parchment paper.

Wash the apples. Core the apples with an apple corer. Using a sharp knife, slice them very thin as circles, preferably no more than ⅕ inch thick(5mm).  Once you cut more than half of each apple, it will be hard to hold and cut them as whole circles, so you’ll need to cut them as half circles.Instead of using a knife, you can use a mandoline slicer with a hand guard as long as you find it safe to use.

Place  the apple circles onto the parchment paper and  sprinkle ground cinnamon on top.  Bake one side of the apples for 35-45 minutes (depending on the thickness of the slices) or until the apples start to dry and the edges start to curl up. Then flip them over and bake for an additional 25-30 minutes. If you like your dried apples as chewy and a little bit crispy, take them from the oven.  If you like them all crispy, bake for an additional 1 hour and let them cool in the turned off oven for an extra hour.

This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken.

You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.

David Tanis’s Persian Jeweled Rice

rice

Kosher salt

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