orange juice

Swirl Spice Cake recipe | Epicurious.com

pecans

Savory-to-Sweet Coffee Spice Mix

Tbsp. (75 g) light brown sugar

Tbsp. (24 g) all-purpose flour

kosher salt

Tbsp. unsalted butter, melted

Nonstick cooking oil spray

(250 g) all-purpose flour

baking powder

baking soda

kosher salt,

(250 g) granulated sugar

¾ cup (1½ sticks) unsalted butter, room temperature

eggs, room temperature

sour cream, room temperature

vanilla extract

(28 g) powdered sugar

At PDT, Jim Meehan uses local Deep Mountain Grade B maple syrup in this classic cocktail, but any Grade B syrup will work. It adds a deep, complex flavor to this bright, tart, and delicious drink.

Applejack Rabbit Recipe

Laird's Bonded Apple Brandy

lemon juice

Deep Mountain Grade B Maple Syrup

Add apple brandy, lemon juice, orange juice, and maple syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds, and strain into a chilled coupe.

This savory wild rice dish with mushrooms, leeks, and chive is the ultimate gluten-free stuffing—basically a holiday-appropriate grain salad with lots of fresh herbs. Cook the grains in well-salted water for much longer than you'd think; until the rice is splitting open, it's not done.

Wild Rice Dressing

wild rice

Kosher salt

red wine vinegar

Tbsp. honey

garlic clove, crushed

extra-virgin olive oil, divided, plus more for drizzling

mushrooms

black pepper

thyme

chives

This savory wild rice dish is the ultimate gluten-free stuffing and doubles as a holiday-appropriate grain salad with lots of fresh herbs. Cook the grains in well-salted water for much longer than you'd think; until the rice is splitting open, it's not done.

Bon Appétit

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool, then coarsely chop.

Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40–50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.

Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.

Heat ¼ cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8–10 minutes. Season with salt and transfer to bowl with rice; toss to coat.

Wipe out skillet and heat another ¼ cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.

Do Ahead: Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.

Fish Tacos al Pastor recipe | Epicurious.com

guajillo chiles, seeds removed

morita chiles, seeds removed

lb. skinless striped bass

¼ cup store-bought or homemade achiote paste

garlic cloves, 4 whole, 1 finely chopped

lime juice

1½ tsp. kosher salt

½ red onion, finely chopped

habanero chile, finely chopped

pineapple (from about ½ medium pineapple)

Tbsp. chopped cilantro, plus leaves

Vegetable oil (for grill)

corn tortillas

Lime wedges (for serving)

Smashed Green Bean Salad With Crispy Shallots recipe | Epicurious.com

unseasoned rice wine vinegar

Tbsp. kosher salt

fish sauce

sugar

red pepper flakes

lb. green beans,

red onion, thinly sliced

Tbsp. neutral oil (such as sunflower

peanuts

crispy shallots

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here — keep in mind that the orange or garnet “yam” you see at the grocery store is actually a sweet potato — but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1021554">here</a>.)

Spicy Black Bean and Sweet Potato Chili

coconut oil oil

Kosher salt and black pepper

garlic cloves,

light brown sugar

cumin

garlic powder

onion powder

chipotles adobo sauce

sweet potatoes (4 to 5 small-medium

black beans,

lime

frozen corn

Sliced avocado and red onion,

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.

Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.

Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.

Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

Perfect for a small gathering, this streamlined Thanksgiving meal is cooked in one medium pot and on one sheet pan (and OK, yes, it also calls for an extra bowl). It has all the traditional flavors of the classic menu — juicy turkey, crisp-topped stuffing, cranberry sauce, gravy, roasted brussels sprouts and marshmallow-topped sweet potatoes — but with a fraction of work (and far fewer dishes).

One-Pan, One-Pot Thanksgiving Dinner

(2- turkey breast

garlic cloves, finely grated

thyme leaves

Dijon mustard

mayonnaise

bacon (not thick-cut)

brussels sprouts, trimmed and halved lengthwise

olive oil

coriander

small, slim sweet potatoes

unsalted butter,

molasses

nutmeg

mini marshmallows

orange juice (from 2 oranges)

(2-inch) cinnamon stick or 1 star anise pod

cranberries

unsalted butter (1/2 stick)

onion,

all-purpose flour

dry white wine

turkey or chicken stock

celery rib, diced

sage

turkey or chicken broth

parsley

Marinate the turkey: If the turkey breast comes tied, untie it. Pat the meat dry with paper towels. Season the turkey all over with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then rub with garlic and thyme leaves. Place turkey on a plate or in a container, cover and refrigerate for at least 1 hour or up to 24.

Place a rack in the top third of your oven and another rack in the bottom third. Depending on your pace, you might want to have two timers at the ready.

As the turkey marinates, start the sweet potatoes: Heat oven to 400 degrees. Wrap potatoes individually in two or three layers of foil so they don’t leak, and place them on a rimmed baking sheet. Bake on the top rack until very soft when you squeeze them (use oven mitts), 45 minutes to 1 hour. Let potatoes cool in the foil and reserve the sheet pan for the turkey.

While the sweet potatoes bake, make the cranberry sauce: In a medium pot, combine sugar, orange juice, 1/4 cup water and cinnamon stick or star anise. Bring to a simmer and add cranberries. Cook until the cranberries burst and the sauce starts to thicken, 12 to 18 minutes. It will be thin, but will thicken as it chills. Transfer to a serving dish and let cool at room temperature, then refrigerate until serving. Remove cinnamon stick or star anise before serving.

Clean out the pot and make the gravy: Melt 1/4 cup butter over medium heat, then add the onion and cook, stirring, until pale golden brown, 5 to 8 minutes. Add the flour and cook until the flour turns golden brown, 1 to 2 minutes. Whisk in the wine and cook until it mostly evaporates, another 30 seconds to 1 minute. Whisk in 2 cups stock, letting it simmer until thick, 4 to 6 minutes. If the gravy gets too thick, add more stock as needed. Season with salt to taste. Transfer gravy to an insulated container, like a lidded coffee cup or Thermos, to keep warm.

Make the stuffing in the same pot: Melt 3 tablespoons butter over medium heat. Stir in onion, celery and 1/2 teaspoon salt. Cook until soft and just starting to brown, about 15 minutes. Stir in thyme and sage and cook 1 minute. Remove from heat and stir in bread and 1/4 teaspoon pepper.

In a medium bowl, whisk together 3/4 cup broth, egg, parsley and 1/4 teaspoon salt. Fold gently into bread mixture, letting the bread absorb the liquid. If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup. Dot the surface of the stuffing with a few thin pieces of butter. Cover pot with a lid (or foil) and bake the stuffing on the bottom oven rack until lightly springy, about 20 minutes. Uncover and continue to bake until golden brown, another 15 to 20 minutes. Transfer stuffing to the top of your stove, off the heat, and re-cover to keep it warm until the turkey is ready. Wash the bowl and set aside for the sprouts.

While the stuffing bakes, roast the turkey: Brush or spread the mustard all over the turkey, then brush with the mayonnaise. Wrap the turkey in bacon and place on a rimmed baking sheet pan. Roast turkey on the top oven rack for 20 minutes.

Put the brussels sprouts in the medium bowl and toss with enough olive oil to coat, coriander and a pinch of salt. Add the brussels sprouts to the sheet pan with the turkey. Continue to roast until the sprouts are golden and tender, and a thermometer inserted in the thickest part of the turkey registers 145 degrees, 20 to 30 minutes longer (for a total roasting time of 40 to 50 minutes). If the turkey is done before the sprouts, use tongs to transfer it to a cutting board and lightly tent with foil. Leave the sprouts in the oven until done. (If the bacon isn’t as brown and crisp as you like, broil the bacon-clad turkey — but not the sprouts — for 1 to 3 minutes.) Allow meat to rest 10 minutes before slicing.

Finish sweet potatoes: Cut a long slit in the top of the sweet potatoes, leaving them in the foil. Push their ends toward each other so that the middle opens up. Use a fork to mash their centers. Then mash 1/2 tablespoon butter, 1 teaspoon molasses and some grated nutmeg and salt into each potato. Divide the marshmallows among potatoes and place on the sheet pan after the turkey is done. (The potatoes can share the pan with the brussels sprouts if they need more time.) Bake for about 5 minutes while the turkey rests. Serve.

Roasted Fresh Ham with Citrus and Rye Recipe

Roasted Fresh Ham With Citrus And Rye

ham,

orange zest

star anise

rye whiskey or bourbon

chicken broth (optional)

unsalted butter

What's better than a white Christmas? A white Christmas with crispy-sweet ham.

Roasted Fresh Ham with Citrus and Rye

Using a utility knife or a sharp knife, carefully score skin of ham at 3/4 inches-1 inch intervals in a crosshatch pattern, taking care to cut just through skin and fat, not into the meat.

Whisk sage, 1/4 cup salt, orange zest, and red pepper flakes in a small bowl. Rub salt mixture all over ham. Transfer ham and any excess salt mixture to a jumbo (2-gallon) resealable plastic bag. Place ham in bag on a large rimmed baking sheet and chill, turning ham every day to ensure even curing, for 4 days.

Remove ham from bag and pat dry with paper towels. Let ham stand at room temperature for 2 hours.

Arrange a rack in lower third of oven and preheat to 500°. Place ham, shank bone up, on a rack in a roasting pan.

Roast ham until skin turns deep golden brown and starts to puff, about 20 minutes. Reduce heat to 325°. Carefully add 1 cup water to pan (it may spatter) and roast, rotating pan once, for 1 hour.

Add 2 cups water to pan. Scatter star anise around ham; continue to roast, rotating pan every 45 minutes and adding more water if needed to maintain 1/4 inches liquid in bottom of pan, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of ham registers 140°, 1 1/2-2 hours more. If skin does not crisp within last 30 minutes of cooking, increase heat to 450° and roast about 5 minutes longer (watch closely).

Transfer ham to a carving board; let rest for at least 30 minutes or up to 1 1/2 hours (the ham's internal temperature will increase as it rests to about 150°). Pour juices from roasting pan through a fine-mesh sieve into a large measuring cup; set juices aside and discard solids in strainer.

Set roasting pan over two burners; add rye. Cook over high heat, scraping up any browned bits from bottom of pan, until rye is reduced by half, about 1 minute. Pour rye through same sieve into the measuring cup with ham juices. Chill in freezer for 15 minutes (this will make skimming the fat from the surface much easier).

Skim fat from surface of juices; discard. Transfer juices (you should have about 1 cup) to a medium saucepan. Add orange juice and broth or 1 cup water. Bring to a gentle boil over medium-high heat. Cook until reduced to 1 1/2 cups, about 20 minutes.

Remove pan from heat; stir in butter. Season sauce with salt, if needed. Carve ham. Pass sauce alongside.

Everyone will love this non-alcoholic fruit punch this festive season.

Ginger Punch

orange juice,

apple juice, chilled

ginger beer cordial

mint leaves

strawberries, hulled, roughly chopped

lemonade,

Ice cubes, to serve

Ginger punch

The Beast

(30 milliliters) Tennessee Whiskey

(30 milliliters) Southern Comfort

(15 milliliters) Amaretto

(15 milliliters) Orange Juice

Orange Slice

//tipsybartender.b-cdn.net/the-beast/720.mp4

Bourbon Fruit Tea Punch Recipe | Epicurious.Com

black tea bags

pineapple juice

bourbon (such as Buffalo Trace)

Mint sprigs and lemon wheels (for serving)

Create the perfect Campari Nobile with this step-by-step guide. Fill a shaker with ice cubes. Add Absolut Vodka, campari, limoncello, orange juice and raspberry juice. Shake and strain into a highball glass filled with ice cubes. Top up with lemon-lime soda. Garnish with a lemon wheel, a mint leaf sprig, a raspberry and a blackberry.

 Absolut Vodka, Orange Juice, Raspberry Juice, Campari, Limoncello, Lemon-lime Soda, Lemon, Mint Leaf, Raspberry, Blackberry

Campari Nobile

Absolut Vodka

Orange Juice

Raspberry Juice

Campari

Limoncello

Lemon-lime Soda

Lemon

Mint Leaf

Raspberry

Blackberry

https://www.youtube.com/watch?v=Hx0_xLYK7fc

How to make a Campari Nobile

Made with extra-virgin olive oil, this challah is especially rich and complex tasting. A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice. (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth. It’s best to squeeze the oranges yourself.) If you’d prefer a more classic challah, substitute a neutral oil such as safflower or grapeseed for the olive oil and leave out the zest.
This recipe makes one large loaf (about 1 pound). Feel free to double it if you’re feeding a crowd or if you’d like to toss one loaf into the freezer, where it will keep well for up to 3 months.

Olive Oil Challah

orange

active dry yeast (1 packet)

eggs,

egg yolk,

salt

bread

In the bowl of an electric mixer, combine orange juice and 1 tablespoon water. Sprinkle yeast over top and let sit until frothy, about 5 minutes.

Add oil, 2 eggs, 1 yolk, the sugar, the salt and the zest, if using, and beat with a dough hook until just combined. Add in flour, 1 cup/125 grams at a time, until dough comes together into a sticky mass. You may or may not use all of the flour, so at the end, add it gradually. The dough should come away from the sides of the bowl but not be at all stiff. You’re looking for a slightly sticky, soft dough.

Transfer dough to floured work surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl and turn the dough over. Cover bowl with a clean dish towel and let rise in a draft-free place until doubled, about 1 1/2 to 3 hours, depending on the temperature in your kitchen. (It may take longer in colder kitchens.) Press down dough to expel all the air, cover bowl, and let rise for another 45 minutes.

In a small bowl, make egg wash by combining the remaining 1 egg with 1 teaspoon water. To make a classic braided challah, cut dough into three equal pieces and roll them each into ropes 12 inches long. Or, to make a braided round loaf, cut dough into six equal pieces and roll them each into thinner ropes 12 inches long.

Braid the challah: If you are making a classic challah with three ropes, just braid them into a loaf, tucking the edges under. To braid it into a round loaf, first lay three ropes parallel to one another on the work surface, leaving 1 inch between them. Take one of the remaining ropes and hold it perpendicular to the three ropes, across the center. Weave that rope through the three ropes, as if you were creating a lattice for a pie; leave the edges free. Repeat with remaining two ropes. The resulting shape should look somewhat like a pound or number sign, but with a woven center. Then, starting from the ends of the three ropes closest to you, braid the loose edges of the ropes and pinch the ends together. Repeat with the remaining ends of the ropes; you should end up with a lattice in the middle with 4 braids radiating out from it. Tuck the braids underneath the lattice to create a round loaf, place on a small rimmed baking sheet, then brush with egg wash. Let rise uncovered for 45 minutes.

Meanwhile, heat oven to 375 degrees with a rack in the middle. Gently brush a second coat of egg wash on the dough, then bake for 25 to 35 minutes, until challah is a deep rich brown and the bottom sounds hollow when tapped. (When it starts smelling like freshly baked bread, start checking.) Cool on a wire rack before serving.

Challah bread is delicious fresh out of the oven, but it gets even better with the addition of orange juice and olive oil.

Challah

<p>Making your own cranberry sauce is really easy, and you can do it a few days in advance. Plus, this one calls for only three ingredients</p>

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