holiday

Pumpkin Bread with Cream Cheese Swirl

(7 ounces) all-purpose flour

baking soda

salt

cinnamon

(8 ounces) sugar

(4 ounces) canola oil

(8 1/2 ounces) pumpkin purée

sour cream or plain Greek yogurt

vanilla extract

cream cheese,

unsalted butter,

(8 ounces) powdered sugar

Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper so there is an overhang on each long side. Coat the parchment paper with baking spray or butter and flour.

Whisk the flour, baking soda, salt, and cinnamon together in a medium or large bowl and set aside.

Combine the egg and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes, until light and fluffy. Turn the speed down to low and, pouring very slowly, drizzle the oil down the side of the bowl. Add the pumpkin, sour cream, and vanilla, and mix until smooth. (Alternately, this can be done with an electric hand mixer.)

Turn the mixer off. Add the flour mixture and fold in by hand until just combined. Transfer the mixture back to the bowl used for the flour, and set aside.

Rinse out and dry the bowl of the stand mixer and the paddle attachment in order to make the filling. Combine the cream cheese, butter, vanilla, powdered sugar, and 1/4 cup of the pumpkin batter, and beat on medium speed until smooth and creamy, 2 to 3 minutes.

Pour half the batter into the prepared loaf pan, spreading evenly. Spoon the cream cheese filling over the batter and smooth it out. Cover filling with remaining batter.Bake the pumpkin bread for 1 hour, or until the center springs back when pressed with your fingertip. (If your finger sinks, bake 10 to 15 minutes longer.) Let cool in the pan on a wire rack for 30 minutes, then pull the loaf out using the parchment paper “handles” to cool completely.

The pumpkin bread can be stored tightly wrapped in plastic wrap for up to three days, or frozen for up to 2 weeks. Thaw overnight at room temperature before serving.

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.

The Best Crispy Roast Potatoes Ever Recipe

Kosher salt

(4 grams) baking soda

(75 milliliters) extra-virgin olive oil, duck fat, goose fat, or beef fat

rosemary

garlic, minced

black pepper

parsley leaves, minced

Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Sous vide turkey breast, perfectly tender and juicy every time—with a side of crackling-crisp turkey skin.

Sous Vide Turkey Breast With Crispy Skin Recipe

For the Turkey:

turkey breast (about 5 pounds; 2.2kg)

salt and black pepper

For the Gravy:

(15 milliliters) vegetable oil

onion,

carrot,

celery,

chicken stock

bay leaves

(5 milliliters) soy sauce

(45 grams) butter

(40 grams) flour

Carefully remove turkey skin in a single piece and set aside. Using a sharp boning knife, remove breast meat from breastbone. Set breastbone aside. Season turkey generously with salt and pepper on all sides. Place 1 breast half, cut side facing up, on a work surface. Place second breast half facedown, so the fat end aligns with the skinny end of the first breast half. Gently form into an even cylinder.

Tie turkey breast at 1-inch intervals using butcher's twine. Transfer to a zipper-lock bag. Turkey can be refrigerated for up to 5 days before proceeding.

Heat a sous vide water bath to 145°F (63°C), or to desired temperature according to chart above. With bag open, slowly lower bagged turkey into water, letting water pressure squeeze air out of bag until just the seal remains above the waterline. Seal bag completely. Let turkey cook for 2 1/2 hours (or according to chart above). Meanwhile, make the crispy skin and gravy.

For the Crispy Skin: Adjust oven rack to center position and preheat oven to 400°F (200°C). Spread skin evenly over a piece of parchment paper set in a rimmed baking sheet. Season generously with salt and pepper. Place a second sheet of parchment on top and carefully squeeze out any air bubbles using the side of your hand. Place a second rimmed baking sheet on top and transfer to oven.

Roast until skin is deep brown and crisp (it will crisp further on cooling), 30 to 45 minutes. Allow to cool and set aside at room temperature. Turkey skin can be roasted in advance, cooled completely, then stored, loosely covered, at room temperature for up to 3 days. To re-crisp, place in a hot oven for a few minutes just before serving.

For the Gravy: Using a cleaver, chop breastbone into 1-inch chunks. In a medium saucepan over high heat, heat oil until smoking. Add breastbone, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, bay leaves, and soy sauce. Bring to a boil, then reduce to a simmer. Simmer for 1 hour, then strain through a fine-mesh strainer. You should have a little over 1 quart (900ml) of fortified stock; if not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.

In a medium saucepan over medium heat, melt butter. Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add fortified broth in a thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups (720ml). Season to taste with salt and pepper. Keep warm.

When turkey is cooked, remove from water bath and unseal bag. Carefully remove butcher's twine. Cut into 1/4- to 1/2-inch slices for serving. Fan slices out on a warmed serving platter or cutting board. Break skin into serving-sized pieces and add to platter, along with a pitcher of gravy. Serve immediately.

Resurrection Rolls

pk crescent rolls

marshmallows

tbsp sugar

tsp nutmeg

butter

Set oven according to crescent roll instructions.

Prep baking pan with parchment paper.

Unroll crescents and place on parchment.

Melt butter in a skillet or microwave and pour into a small bowl.

Combine sugar, cinnamon, and nutmeg in a small bowl.

Using a toothpick inserted into the end of a marshmallow or your fingers, dip the marshmallow into the melted butter and then roll in the cinnamon/sugar until thoroughly covered.

Place cinnamon/sugar covered marshmallow on center of crescent roll and carefully wrap completely.

Repeat for all crescent rolls.

*If desired, drizzle the baked crescents with leftover melted butter and sprinkle with cinnamon/sugar or leave plain to add sifted confectioners sugar after baking.

Bake approximately 10 minutes or until rolls are cooked and lightly browned.

Cool slightly before serving.

https://content.jwplatform.com/videos/e2QGnjIR.mp4

This Resurrection Rolls Recipe is one of our most favorite Easter traditions that we did when our kids were little.

These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they&#039;re sure to wow your guests!

3-Ingredient Parmesan Cookies

unsalted butter

g organic all-purpose flour

100 g Parmesan cheese (finely grated)

rosemary & thyme leaves, finely minced ((optional))

black pepper ((optional))

tbsp warm water (or a small beaten egg)

In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.

Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.

Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.

Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.

Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.

Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.

Arrange the cookies on a baking tray lined with parchment paper.

Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.

Bake for 10 minutes, or until the cookies are golden on top.

Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.

Store leftovers in an airtight container, and refrigerate for up to 4 days.

The sidecar is a classic cocktail made with Cognac, orange liqueur, and lemon juice. It’s equally appropriate at a backyard barbecue or a fancy dinner party! Try some of our favorite variations, too!

Sidecar Cocktail

Cognac (Rémy Martin V.S.O.P.)

Cointreau

lemon juice,

simple syrup

Lemon twist (for garnish)

Shake: Add all ingredients to a cocktail shaker filled with ice, and shake until cold to the touch.

Strain: Strain into a chilled coupe or cocktail glass

This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead. Also freezes well! Thanksgiving pie never looked so good or so easy.

Old Fashioned Pumpkin Pie

eggs egg

dark brown sugar

white sugar

ginger

nutmeg

cloves

cardamom

lemon zest

pumpkin pulp purée

heavy cream

"I made this exactly how it says... the texture was perfect— the crust perfect— the color perfect- no cracks!!!—- but the taste?! “kind of bland” - i really like to TASTE pumpkin and it didnt have much flavor"

Make the filling: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

Pour into pie shell and bake: Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes.
Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
(About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)

Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream.

"Okay!! This was a positive experience for me regardless of the fact this pie took me over 3 hours to perfect! However, the response from my family and love ❤️ and truly overwhelming!!! They told me this was the freshest pumpkin pie they had ever tasted (I use real pumpkin) and the pie was gone within minutes!!! I was truly proud of slaving myself over the hot oven on this one!"

"I didn’t trust my crust would fully cook so pre baked.   Also added a few cracks of black pepper and a splash of brandy   Delicious"

"Hello, I just wanted to know if I wanted to make this with a  carving pumpkin(like a jack-o-lantern) could I?  Would it taste good good or would I need to add more sugar or something? Its the only pumpkin I have. Thanks, great recipe tho!"

"I made this but my pie crust (from this site) didn't fully bake at the bottom. Do you know how I can avoid this? It was delicious though!"

https://www.simplyrecipes.com/video_src?vid=5978361870001

The BEST Swedish meatballs recipe! Made from a mixture of beef and pork, flavored with nutmeg and cardamom and served with a tasty Swedish Meatball sauce.

Swedish Meatballs

Tbsp butter

milk

bread

beef

pork

Tbsp flour

beef stock

sour cream (use full-fat sour cream

Salt and pepper

"I made them few times now, my family especially my grandchildren love them,so dinner tonight is swedish meatballs with mashed potatoes.\r\nThank you for the recipe."

"Thanks to Elise for the recipe - but more so for providing the platform for many of your incredible peeps to share your family recipes and promoting the use of ALLSPICE. :) Big big thanks to Jane Keller Wilcox, Becky, Linda &amp; Lili for the sharing. Gonna be making two batches of swedish meatballs this coming week."

Soak bread in milk, shred: Place the cubed bread in a large bowl and mix with the milk. Let sit for 5 to 10 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk, shred with the tines of a fork or by hand.

Sauté grated onion: Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Remove from heat and let cool for a minute.

Make meatball mixture with bread, onions, eggs, meat, spices: Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and beef, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined.
(If you have extra time, chilling the mixture for 20 minutes or so will make it easier to roll out the meatballs.)

Form meatballs: Use your hands to form the mixture into meatballs about 1 1/4-inch to 1 1/2-inch wide and place them on a plate or sheet pan. This recipe should make about 40 meatballs. Note that the meatballs will be a bit on the wet side.

Brown meatballs on all sides: Heat 3 Tbsp of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan.
Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Use a spoon or tongs to turn them. Handle the meatballs gently so they do not break apart as you turn them.
  
Once the meatballs have browned on all sides and are just cooked through, remove them from the pan to a bowl. You'll warm the meatballs in the sauce later.
Once you have removed the meatballs from the pan, wipe out the butter and browned and blackened bits with a paper towel and rinse out the pan.
We'll want to start with fresh butter because that way we won't pick up any burnt bits from the pan, and we will be able to more accurately gauge the amount of fat in the pan for making the meatball sauce in the next step.

Make a roux: To make the sauce, first make the roux. Add 3 Tbsp of fresh butter to the pan. Heat the butter in the pan on medium heat until it melts and starts to bubble up.
Slowly whisk in 3 Tbsp of flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee-with-cream.
  

Add stock to roux to make sauce: When the roux has cooked to a lovely shade of light brown, slowly add the stock to the roux, stirring as you add the stock.
The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky.

Stir in sour cream and jelly if using: Remove the pan from heat and stir in the sour cream. If you are including jelly, either stir it in now or serve it on the side. Taste for seasonings and add more salt and pepper to taste (I use about 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper.)

Add meatballs to sauce: Return the meatballs to the pan with the sauce and cook on low heat to warm the meatballs through for a few minutes.

Serve: Serve over mashed potatoes or egg noodles. Or serve individual Swedish meatballs dipped in gravy as an appetizer.

"I have been making this recipe for YEARS and its one of our family favorites! It’s absolutely delicious. I always just bake the meatballs instead of spending the time doing batches in the pan - especially since you wipe out the pan before starting the gravy.  Also, I just noticed today that the recipe calls for one egg but you mention “eggs” when adding all ingredients to the ball. Just an FYI. To everyone considering making this recipe - DO IT. You will not be disappointed!"

"I swapped out the sour cream for heavy cream and I used cinnamon and nutmeg as well to help enhance the flavors. Raspberry jam was also used and it was a good touch.  Without the added spiced for me it falls a bit flat, but it was super yummy and easy to make. I also added garlic, cinnamon and nutmeg to my meatballs in place of cardamom."

"Fairly easy to make and if you follow exactly what the recipe says, they taste just like the ones I used to get at the Swedish Buffet in Minnesota a hundred years ago. Love it!\r\nI also serve it over Minnesota wild rice, YUMBO!"

https://www.simplyrecipes.com/video_src?vid=5978383284001

Apple Honey Cake! Made with almond flour, eggs, honey, apples, and spices. Grain-free, gluten-free, and dairy-free. Make it a day ahead or whip it up at the last minute!

Grain-Free Apple Honey Cake

almond flour

eggs

honey

neutral-tasting oil (I use avocado oil)

sugar

almond milk

almonds

"Hi! I’m making this for Rosh Hashanah tomorrow, how you you recommend me storing it until tomorrow? Room temp, covered? Thanks!"

Preheat the oven and prepare a cake pan: Preheat the oven to 325ºF. Grease an 8-inch cake pan and place a round of parchment in the bottom of the pan.

Make the cake batter: In a medium mixing bowl, whisk together the almond flour, cinnamon, nutmeg, and salt. Make a well in the center of the flour, then add in the eggs, honey, and oil. Whisk wet ingredients together in the middle, then gradually whisk in the flour from the sides of the bowl. Continue whisking until the batter is smooth. Stir in the julienned or grated apple.

Pour the batter into the pan and bake the cake: Pour the batter into the cake pan, taking care not to move the parchment around. Spread out the batter in an even layer using an offset spatula or butter knife, then tap the cake pan against the countertop to remove any air bubbles.

Bake the cake: Bake the cake for 30 minutes, until it is browned around the edges and a toothpick inserted in the middle comes out clean. You may also use a probe thermometer to test for doneness—the center of the cake should be 210ºF.

While the cake is baking, make the glaze and toast the almonds: In a small bowl, stir together the sugar, honey, and almond milk. Cover the bowl and set it aside until needed.
Toast the sliced almonds in a skillet over medium heat until they are lightly browned, about five minutes. Shake the pan often so that the almonds are browned evenly. When they are done, immediately transfer to bowl to cool.

Transfer the cake to a cooling rack: Allow the finished cake rest for 5 minutes, then run a knife around the edge of the pan to and invert the cake to a cooling rack. Peel the parchment off the bottom of the cake and flip it right side up.

While the cake is still warm, pour the glaze over the top. Spread the glaze so that it drips over the edges of the cake. While the glaze is still wet, sprinkle the almonds on top.

Let the cake cool to room temperature and serve. The cake can also be made and glazed up to a day ahead.

"Made according to instructions. Cooked in the time suggested but...I would rate this cake as just plain weird!"

"I was really disappointed. I found the taste to be bland and the texture  reminded me of an Italian frittata. Won't be making this dessert again."

"I found the flavor overly bland and the texture unpleasantly dense. I tried a second batch with blue berries to try and liven it up and had the same experience. Perhaps I overworked the batter."

"Sorry....we totally were not fans.  I just felt like this had absolutely no flavor.  I have Celiac so I'm used to the taste\/texture of almond flour....but this was just overall very bland to me and my family."

This classic sweet and tangy brisket cooks in a fraction of the time thanks to the electric pressure cooker. 

Instant Pot Brisket

onion

(3-pound) beef brisket,

kosher salt, divided

vegetable oil

low-sodium beef broth

red wine vinegar

ketchup

brown sugar

thyme

oregano

paprika

garlic powder

Fresh parsley, for serving (optional)

Thinly slice 1 large onion and place in a medium bowl. Trim off the surface fat from a (3-pound) beef brisket if the fat is more than 1/4-inch thick. Cut the brisket in half if needed to fit in an electric pressure cooker or Instant Pot. Season the brisket all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper. 

Heat 1 tablespoon vegetable oil in the pressure cooker with the Sauté function until shimmering. Add the brisket (sear in 2 batches if needed) and sear undisturbed until browned on the bottom, 5 to 6 minutes. Flip the brisket and brown on the other side, 5 to 6 minutes more. Transfer to a large plate.

Add the onion and remaining 1/2 teaspoon salt to the pressure cooker and sauté until onions are tender, scraping brown bits from the bottom of the pot, 4 to 6 minutes. 

Stir in 1/3 cup low-sodium beef broth, 1/3 cup red wine vinegar, 1/3 cup ketchup, 1/4 cup packed light brown sugar, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, and 3/4 teaspoon garlic powder. Return the brisket to the pot, overlapping the pieces if needed. 

Lock the lid on and check that the valve is set to seal. Set to cook for 70 minutes under HIGH pressure. It will take 5 to 7 minutes to come up pressure. 

When the cook time is up, let the pressure naturally release, which will take 20 to 25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board. 

Slice the brisket across the grain into 1/4-inch-thick slices. Serve the brisket with the onions and gravy. Garnish with fresh parsley, if desired.

Classic chocolate mousse makes any dinner feel a little more fancy. It's great for a dinner party because it looks so pretty, everyone gets their own serving, and you can make it ahead. 

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