martha stewart

Baked for the 2010 Serious Eats Cookie Swap Hannah Smith-Drelich, SE intern Adapted from Martha Stewart Magazine Holiday Cookies 2010...

Jam Thumbprints Recipe

(3 sticks) unsalted butter, softened

sugar

all-purpose flour

jam,

Preheat oven to 350°F. In bowl, beat butter and sugar with electric mixer on medium-high heat speed until pale and fluffy, 3 to 4 minutes. Add egg, and beat until completely combined. Reduce speed to low, add flour, and mix just until incorporated.

Shape dough into 1-inch balls. Place on parchment-lined baking sheets, spacing at least 3 inches apart.

Moisten thumb with water, and gently press center of each ball to make indentation. Heat jam in small saucepan over medium until melted; spoon about 1/2 teaspoon into each indentation. Bake, rotating sheet halfway through, until cookies are golden brown around edges, 18 to 20 minutes.  Transfer to a wire rack, and let cool completely. Cookies can be stored in single layers in an airtight container at room temperature up to 2 days.

©iStockPhoto.com/cveltri Throw away your powdered gravy mix, Martha Stewart says—there's no alchemy to turkey gravy. Almost everything you need to make a great gravy comes from the turkey itself: the meat juices and the crusty brown bits in the...

Perfect Turkey Gravy Recipe | Cook The Book

For the stock:

Reserved giblets and neck from turkey

unsalted butter

celery stalks, coarslely chopped

carrot,

leek,

onion,

thyme

parsley

rosemary

bay leaf

black peppercorns

water

For the gravy:

turkey

dry white wine

salt and pepper

Perfect Turkey Gravy Recipe | Cook the Book

Trim fat and membranes from giblets, then rinse giblets and pat dry. 

Melt butter in a medium saucepan over medium-high heat. Cook celery, carrot, leek, and onion, stirring fairly often, until they begin to brown, 7 to 10 minutes. Reduce heat to medium. 

Add giblets, neck, herbs, peppercorns, and the water. Cover and bring to boil, then reduce heat to medium-low. Cook, uncovered, until reduced to about 3 cups, 50 to 60 minutes. 

Pour mixture through a fine sieve into a clean medium saucepan and keep warm over medium-low heat. 

Roughly chop giblets and shred meat from neck with a fork (discard other solids).

Place reserved roasting pan over two burners. Add wine and bring to a boil, stirring with a wooden spoon to loosen any browned bits on bottom of pan. Remove from heat.

Heat reserved 3 tablespoons pan drippings in a medium saucepan over medium heat. Add the flour, whisking briskly to combine, then continue whisking, cooking until mixture is fragrant and deep golden brown, about 9 minutes.

Whisking vigorously, slowly add hot stock and bring to a boil, then reduce heat to a gentle simmer. 

Stir in reserved deglazing liquid, pan drippings, and giblets and neck meat. Season with salt and pepper. Simmer, stirring occasionally, until the gravy has thickened to the consistency of heavy cream, about 20 minutes. 

Strain through a fine sieve into a saucepan (discard solids) and keep warm over low heat. Season with more salt and pepper just before serving.

Here's what you need: large white onions, ice water, all-purpose flour, coarse salt, white pepper, baking powder, beer, ice water, peanut oil

Beer-battered Onion Rings By Martha Stewart Recipe by Tasty

white onions

all-purpose flour, divided

coarse salt,

white pepper

baking powder

beer, lager

peanut oil,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).

Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.

Separate into rings and place in a large bowl with ice water while you prepare the batter.

In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.

Whisk in beer and 2 tablespoons of ice water until just combined.

In a separate bowl, add the remaining 1 cup (125 g) of flour.

Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.

Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.

Transfer to a paper towel lined rack to drain. Sprinkle with salt.

https://vid.tasty.co/output/12895/mp4_640x640/1477413352

The kitchens of Martha Stewart show us how to create a perfect balance in every bite: the honey in the rich custard plays off the spicy cinnamon in the crunchy sugar topping.

Cinnamon-honey creme brulee

757.50 gm thickened cream

milk

cinnamon

salt

honey

107.50 gm caster sugar

107.50 gm caster sugar, extra

Make the crumb topping: Mix together flour, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Pour warm melted butter over mixture; using your

Martha Stewart's Go-To Breakfast in Bed Recipe

cake flour, (not self-rising)

dark brown sugar

(2½ sticks) unsalted butter, melted

½ tsp baking soda

eggs,

tsp vanilla extract

buttermilk

Confectioners’ sugar,

Chopped Tomato Salad

lbs red, yellow, and green tomatoes

shallot, peeled

2-1/2 tsp dried oregano (or marjoram)

Olive oil

basil leaves

black pepper

Put a large pot of water on to boil. Use a tomato knife to cut a shallow X on the end of each tomato, opposite the stem. Prepare an ice bath. Use a Chinese spider to lower the tomatoes into the boiling water. After 30 seconds, use the end of the spider's handle to poke at the tomatoes - not hard, but not too gently, either. As soon as you see that the skins are splitting, pour the tomatoes into a colander, and then transfer them to the ice bath. Pull the skins off the tomatoes (which seems easiest under cold running water) and place them on a cutting board.

Quarter the tomatoes. Cut out and discard their stems, cutting deep enough to include any tough part of the core. Remove and discard the seeds and locular gel. Cut the tomato flesh into 1/4-inch dice and place it in a mixing bowl. Sprinkle with the salt and allow to stand for 25 minutes.

Transfer tomato to a colander and allow to drain until the tomato seems moist or even damp, rather than dripping wet: 30 minutes or even considerably more. Press down gently on the tomato to hurry the process along.

Mince the shallot together with the garlic. Transfer the tomato flesh to a storage bowl. Add the shallot mixture and the oregano, and toss. (Season with more salt, optionally.) Cover with a tight-fitting lid and refrigerate overnight.

Drain the tomato mixture again, thoroughly. Place a 3-3/4 to 4-1/4-inch biscuit cutter or pastry ring on a salad plate. Spoon tomato mixture in and tamp it down with the back of the spoon until the ring is packed full. Use a paper towel to soak up any liquid that may seep onto the plate, around the edge of the ring. Run a knife around the interior of the ring and carefully unmold the salad. Drizzle generously with oil. Garnish with a basil leaf or two. Sprinkle with black pepper. Repeat for 3 more servings.

Top 6 martha stewart recipes from across the web

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Top Tags

Jam Thumbprints Recipe

Perfect Turkey Gravy Recipe | Cook ...

Beer-battered Onion Rings By Martha...

Cinnamon-honey creme brulee

Martha Stewart's Go-To Breakfast in...

Chopped Tomato Salad

Top 6 martha stewart recipes from across the web

The most viewed martha stewart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jam Thumbprints Recipe

Perfect Turkey Gravy Recipe | Cook ...

Beer-battered Onion Rings By Martha...

Cinnamon-honey creme brulee

Martha Stewart's Go-To Breakfast in...

Chopped Tomato Salad

The most viewed martha stewart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine