Mulled White Wine

Martha Stewart Living, January 2012

Serves 6

• 1 orange
• 5 whole cloves
• 3 whole star anise pods
• 1 piece (1 inch) peeled fresh ginger, thinly sliced
• 1 cup water
• 1/4 cup sugar
• 1 bottle (750 mL) medium-bodied white wine

Prep Time: 10 minutes / Total Time: 45 minutes
This warming drink has the flavorful depth of the classic red version but is lighter in body. Choose a white that's not too acidic, such as a Viognier or an oaked Chardonnay (wines that are more astringent can develop a harsh edge when heated).
Peel orange in strips using a vegetable peeler, being careful not to remove any pith (the white part). Push cloves into peel.

Combine clove-studded orange peel, the star anise, ginger, water, and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar, and cook for 10 minutes. Remove from heat, and add wine. Let stand for 20 minutes to mull.

Just before serving, gently reheat mulled wine over medium heat until just beginning to simmer. Serve warm.

Cook's Note: Mulled wine can be refrigerated overnight. (Strain at the end of step 2 to prevent the aromatics from overpowering the wine.) Reheat before serving.

Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce

 

 

Martha Stewart Living, February 2012

Serves 6 adults or 8 children

• 1 teaspoon extra-virgin olive oil
• 1 small head cauliflower, cored and chopped (3 cups)
• 6 garlic cloves, roughly chopped
• 4 medium shallots, roughly chopped
• Coarse salt and freshly ground black pepper
• 4 teaspoons all-purpose flour
• 4 cups skim milk
• 1/4 teaspoon freshly grated nutmeg
• 6 ounces pecorino cheese, grated (2 cups)
• 1/2 pound medium multigrain pasta shells
• 1/4 pound sliced smoked ham, chopped
• 1 medium bunch broccoli, trimmed and cut into florets (5 cups)
• 1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)

 Prep Time: 15 minutes / Total Time: 55 minutes

 

Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.

 

Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.

 

Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.

 

My Notes: One complained that the broccoli was undercooked, so it might make sense to parboil first.

Coconut Thumbprint Cookies with Salted Caramel

Martha Stewart Living, February 2012

Makes 54  

• 3 sticks unsalted butter, room temperature
• 1 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 3 1/2 cups all-purpose flour
• Table salt
• 2 large eggs, lightly beaten
• 12 ounces sweetened flaked coconut
• 44 small soft caramel candies (12 ounces), such as Kraft
• 6 tablespoons heavy cream
• Large, flaky sea salt, such as Maldon

Prep Time: 1 hour / Total Time: 1 hour 45 minutes

 

Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.

 

Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

Cook's Note: Store in airtight containers for up to 2 days.

  

Cocktail Meatballs

Martha Stewart Living, March 2012

Makes about 48 / Serves 8

• 2 slices white or other soft bread, torn into bite-size pieces
• 1/2 cup whole milk
• 1 pound ground beef chuck
• 1 pound ground pork
• 6 thin slices pancetta (2 1/2 ounces), finely diced
• 1/2 small onion, minced (1/3 cup)
• 2 large egg yolks, lightly beaten
• Coarse salt and freshly ground pepper
• 1/2 teaspoon mild smoked paprika (also called pimenton)
• 2 teaspoons finely chopped fresh thyme
• Extra-virgin olive oil, for frying

Prep Time: 1 hour / Total Time: 2 hours 15 minutes
To give them a light crust, which makes them easier to pick up, meatballs can be rolled in a breadcrumb-and-flour mixture before frying.
Soften bread thoroughly in milk in a large bowl. Add beef, pork, pancetta, and onion; mix with your hands. Mix in egg yolks, 2 teaspoons salt, some pepper, the paprika, and thyme.

Form into 1- to 1 1/4-inch balls. Chill in a single layer 1 hour.

Preheat oven to 300 degrees. Lightly coat a large skillet with oil, and fry meatballs in a single layer (do not crowd) over medium-high heat until browned on all sides, about 8 minutes. Repeat with remaining meatballs.
Transfer to a baking pan, and bake until cooked through, 10 to 15 minutes.

Roasted Buffalo Shrimp

Martha Stewart Living, March 2012

Makes about 40 / Serves 8

• Finely grated zest of 2 lemons (2 tablespoons), plus 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 3/4 teaspoon celery seeds
• 2 1/2 teaspoons sweet paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Coarse salt
• 2 tablespoons honey
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds large shrimp, peeled and deveined, tails intact
• 1 cup sour cream
• 1/4 cup pale-green celery leaves, finely chopped

Prep Time: 15 minutes / Total Time: 15 minutes

Preheat oven to 450 degrees. Place 2 rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, 2 teaspoons salt, the honey, and oil in a large bowl. Add shrimp, and toss to coat well.

Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.

Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves, and 1/4 teaspoon salt. Serve with cooked shrimp.

Blueberry Dutch Pancakes

Martha Stewart Living

Makes 4 individual pancakes or 1 large one

• 4 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon finely grated fresh lemon zest
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup blueberries, plus more for topping
• Confectioners' sugar, for sprinkling

To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes to bake.

Prep Time: 8 minutes / Total Time: About 30 minutes

Preheat oven to 400 degrees. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.

Heat four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries. Bake until puffed and cooked through and tops are set, 15 to 18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.

Pork and Cabbage Dumplings

Martha Stewart Living, June 2012

 

Makes 80

• 7 tablespoons vegetable oil, plus more if needed
• 6 cups thinly sliced napa cabbage (about 1/2 head)
• 1 3/4 teaspoons fine sea salt, divided
• 2 cups thinly sliced Vidalia onion
• 1/2 cup chopped fresh chives (about 1 bunch)
• 1/4 cup thinly sliced scallions (about 4 scallions), plus more for garnish
• 2 tablespoons finely chopped garlic (about 6 cloves)
• 1 1/2 pounds ground pork
• 2 tablespoons toasted sesame seeds, plus more for garnish
• 1/4 cup sesame oil
• 1/2 teaspoon freshly ground pepper, divided
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 80 dumpling wrappers
• 2 large egg whites

Prep Time 45 minutes / Total Time 1 hour

 

Heat 1 tablespoon vegetable oil in a large saute pan or wok over high heat. Saute cabbage, stirring occasionally, until translucent, 2 to 3 minutes. Season with 1/2 teaspoon salt, and transfer to a large bowl. Heat another tablespoon vegetable oil, and saute onion, stirring occasionally, until just softened, 2 to 3 minutes. Season with 1/2 teaspoon salt, add to bowl with cabbage, and let cool 5 minutes. Process in a food processor until just coarsely chopped, and return to bowl.

Heat 2 teaspoons vegetable oil in pan over medium heat, and saute chives until just tender, about 1 minute. Transfer to chopped cabbage mixture, and let cool. Stir in scallions, garlic, pork, sesame seeds, sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Stir together soy sauce, vinegar, and remaining 1/4 teaspoon pepper in a small bowl; set dipping sauce aside.
Working with 1 wrapper at a time, moisten edge with egg whites, then place 2 teaspoons filling in center. Fold in half to form a half-moon, press edge to seal tightly, and place on a parchment-lined rimmed baking sheet.
Wipe out pan. Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings 2 minutes. Transfer to a platter, and loosely tent with foil to keep warm. Repeat with rest of dumplings. Garnish with scallions and sesame seeds. Serve dumplings with dipping sauce.

My Notes: These were delicious! Time-consuming to make, but simple enough. I cooked the chives and garlic before mincing everything, including the scallions. I seasoned with soy sacue and sesame oil at every stage.

MXF