Orange Cranberry Vodka

Homemade Orange Cranberry Vodka 

Yield: 1 large bottle, 2 small bottles

Ingredients

• 2 cups cranberries, fresh or frozen
• 1/4 cup water
• 1/2 cup sugar
• 4-5 strips of orange zest, 1-inch by 3-inches long
• One 750 ml bottle of vodka

Step 1

In a small saucepan, cook cranberries, water and sugar over medium heat, stirring until the sugar dissolves and the cranberries pop. Split vanilla bean lengthwise and add to the cranberry mixture. Cook, stirring occasionally, for 2-3 minutes until mixture thickens slightly.

Step 2

Transfer to a large bowl or jar and add in vodka. Stir well and allow to cool to room temperature. Cover and let stand for 1-3 days, shaking 1-2 times a day to mix the ingredients around.

Step 3

Strain mixture through a fine strainer to remove cranberry solids. Transfer orange peels to your new bottle or jar (dividing them between two smaller bottles, if you are bottling half-batches) and add in a handful of fresh, whole cranberries. Pour in the strained spirit, which should be clear.

Hot Crab Puffs

Hot Crab Puffs

Serves 24 (Makes about 48 puffs)

1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
4 tablespoons unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1 teaspoon celery seed
1 teaspoon Old Bay seasoning
1 pound crab meat
26 ounces puff pastry (3 sheets), thawed in the refrigerator overnight
Finely chopped chives, to garnish

Preheat the oven to 400°F. In a medium bowl, stir together the mayonnaise, mustard, vinegar, butter, salt, celery seed, and Old Bay until smooth. Add the crab meat and stir to combine.

Cut the puff pastry sheets into 2-x2-inch squares. Gently press the squares into a mini muffin tin. Add a scant tablespoon of crab mixture to each square. Bake until the puff pastry just begins to brown at the edges, about 15 minutes. Sprinkle with chives and serve hot.

Recipe Notes

• Make-ahead puffs: The puffs can be assembled the day before, covered in plastic wrap, refrigerated overnight, and then baked off the following day. They reheat well, in a warm oven, the same day they were cooked, but once cooked, the texture declines overnight.
• I prefer backfin crab meat over lump in this recipe because it fits better in the mini tarts.
• I have made these with two different brands of puff pastry and both required 3 sheets, with some scraps discarded. You can measure a sheet of puff pastry ahead of time to determine how many 2-x2-inch squares it will make.

Crab Rangoon Dip

Crab Rangoon Dip

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Yield 8 servings

A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!

Ingredients

• 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
• 8 ounces cream cheese, at room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 12 ounces lump crab meat
• 1 cup shredded Black Creek Sharp White Cheddar Cheese, divided
• 1/4 cup freshly grated Parmesan cheese
• 3 green onions, thinly sliced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon Sriracha, optional
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Preheat oven to 350 degrees F.
• Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
• Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
• In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
• Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
• Place into oven and bake until bubbly and golden, about 20-25 minutes.
• Serve immediately with won ton wrappers.

Creamy Chicken Enchiladas

The Best Creamy Chicken Enchiladas

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About This Recipe

YIELD:	Serves 6
ACTIVE TIME:	1 hour
TOTAL TIME:	1 1/2 hours
SPECIAL EQUIPMENT:	Dutch oven, immersion blender,
THIS RECIPE APPEARS IN:	The Food Lab: How to Make the Best Creamy Chicken Enchiladas

Ingredients

• 3 poblano peppers
• 1 large onion, roughly chopped
• 1 1/2 pounds tomatillos, husks removed
• 2 Serrano peppers
• 3 medium cloves garlic
• 2 cups homemade or store-bought low-sodium chicken stock
• 1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish
• Kosher salt and freshly ground black pepper
• 2 pounds bone in, skin-on chicken thighs (see note above)
• 1 tablespoon vegetable oil
• 16 soft corn tortillas
• 8 ounces shredded pepper Jack cheese, divided
• 1 cup Mexican-style crema, divided (see note above)

Procedures

1. 1
   
   Adjust broiler rack to 8 inches below element and preheat broiler to high. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil, turning vegetables occasionally, until tomatillos are completely softened and lightly charred, about 10 minutes. Transfer tomatillos to a bowl. Continue broiling until poblanos are charred on all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly with foil. Continue broiling until onion, Serranos, and garlic are softened and charred, about 5 minutes longer. Transfer to bowl with tomatillos along with any juices and set aside.
2. 2
   
   Adjust oven rack to middle position and set oven to 375°F. Add chicken stock to bowl with poblanos and peel poblanos while submerged in stock. Transfer flesh to bowl with tomatillos, leaving skin and seeds with the stock. Strain the stock through a fine mesh strainer into the bowl with the tomatillo/pepper mixture. Discard skins and seeds. Add cilantro to mixture. Set mixture aside.
3. 3
   
   Season chicken pieces on all sides with salt and pepper. Heat oil in a large Dutch oven over high heat until shimmering. Add chicken skin side-down and cook without moving until well browned on first side, about 6 minutes. Flip chicken and continue cooking until lightly browned on second side, about 2 minutes longer. Transfer chicken to a bowl and pour off excess fat from Dutch oven, reserving and brown liquid.
4. 4
   
   Add tomatillo/pepper mixture to the Dutch oven and scrape up any browned bits from the bottom. Using an immersion blender, puree mixture into a chunky sauce. Season to taste with salt and pepper. Return chicken to pot, bring to a simmer, cover with lid slightly ajar, and simmer until chicken is cooked through, about 15 minutes. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm.
5. 5
   
   When chicken is cooked, remove from heat and transfer chicken to a large bowl using tongs. Allow to rest until cool enough to handle. Shred chicken into thin strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper.
6. 6
   
   Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. Place in the casserole dish seam side-down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).
7. 7
   
   Spread remaining sauce on top of enchiladas and lay the remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.
8. 8
   
   Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.

Jaew

Jaew

Yield: 1/2 cup to serve 4

Ingredients

• 2 large stalks lemongrass
• 2 tablespoons fish sauce
• 1 1/2 tablespoons light (regular) soy sauce
• 3/4 teaspoon Thai seasoning sauce or Maggi Seasoning Sauce
• 3 tablespoons fresh lime juice
• 1 1/2 teaspoons fresh Meyer lemon juice or unseasoned rice vinegar (to mellow the regular lime juice)
• 1 1/2 tablespoons Palm Sugar Simple Syrup
• 2 to 3 teaspoons Toasted Chile Powder
• 1 tablespoon Toasted Sticky Rice Powder
• 1 tablespoon finely chopped cilantro stems

Method

1. Trim the lemongrass down to the tender center. Cut crosswise into sections, then halve lengthwise. Thinly slice. Pound with a mortar and pestle to a coarse paste, about 1 minute. Transfer to a bowl. Add the fish sauce, soy sauce, seasoning sauce, lime and lemon juices (or vinegar), sugar syrup and chile powder.
2. Stir to combine, then set aside for 1 hour to bloom. Or cover and refrigerate for up to 2 days, returning to room temperature before finishing. To finish, add the sticky rice powder and cilantro. Stir then serve with the grilled meat of your choice!

Adapted from Pok Pok by Andy Ricker and J J Goode

Thai-Style Pork Ribs

Thai-Style Pork Ribs

Sii Khrong Muu Yaang

Yields: 3 to 4 servings as a main dish, 6 as an appetizer

Ingredients:

• 6 tablespoons honey, a dark amber one is what I used
• 2 tablespoon regular soy sauce
• 2 tablespoons Shaoxing rice wine or dry sherry
• 1 tablespoon finely grated ginger
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground cinnamon
• A pinch of grated nutmeg
• 2 pounds (1 kg) pork spareribs, cut across the bone into 2-inch-wide strips (ask the butcher for an assist)
• 1/2 cup (120 ml) Jaew dipping sauce

Instructions

1. In a bowl, whisk together 2 tablespoons of honey with the soy sauce, rice wine, ginger, sesame oil, pepper, cinnamon, and nutmeg. Taste and tweak, if needed, for a salty-sweet flavor. Set the marinade aside briefly.
2. Put the ribs in a large zip-top plastic bag and pour over the marinade. Close the bag, expelling excess air. Rub on the bag to coat the ribs well. Set the bag flat in a baking or casserole type dish so the ribs are well exposed to the marinade. Refrigerate for 2 hours or as long as overnight. Return to room temperature before cooking.
3. Before cooking the ribs, stir together the remaining 4 tablespoons of honey with 2 tablespoons of hot water. This will glaze the ribs during cooking.
4. Preheat the oven to 250F (120C / gas mark 1/2) and line a rimmed baking sheet with foil. Put a rack on the baking sheet.
5. Put the ribs on the rack and roast for 2 hours, turning midway and rotating the baking sheet if your oven is uneven. Increase the heat to 300F (150C / gas mark 2) and continue to cooking for 45 to 60 minutes, brushing on the honey every 15 minutes and flipping the ribs. When done the meat will have pulled away from the bones a bit, and be chewy-tender.
6. Cool for about 10 minutes before cutting between the bones. Pile onto a plate and serve with the sauce.

Adapted from Pok Pok by Andy Ricker and J J Goode

Pumpkin Sheet Cake

Pumpkin Sheet Cake

Prep Time:

35 Minutes

Cook Time:

25 Minutes

Difficulty:

Easy

Servings:

18

Print Recipe

Ingredients

• 2 sticks Salted Butter
• 2 cups Pumpkin Puree (not Pumpkin Pie Filling!)
• 2 teaspoons Pumpkin Pie Spice
• 3/4 cups Boiling Water
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 1/2 cup Buttermilk
• 2 whole Eggs
• 2 teaspoons Baking Soda
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Maple Extract (optional)
•  FROSTING
• 8 ounces, weight Cream Cheese, Softened
• 1 stick Butter, Softened
• 1 pound Powdered Sugar, Sifted
•  Dash Of Salt
• 1 Tablespoon Half-and-half Or Milk (more If Needed For Thinning)

  Preparation Instructions

  Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside.
  In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin until it's totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.
  In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.
  In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.
  To make the frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half and half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.
  Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
  NOTE: You may double the frosting amounts if you like a very thick layer of frosting!
  Posted by Ree | The Pioneer Woman on November 20 2014

Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 4 servings

The favorite bang bang shrimp is turned into the creamiest, easiest pasta dishes of all!

Ingredients

• 8 ounces spaghetti
• 8 ounces medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika, or more, to taste
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
For the sauce
• 1/2 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 2 cloves garlic, pressed
• Juice of 1/2 lime, or more, to taste
• 1 teaspoon Sriracha, optional
• Pinch of crushed red pepper flakes

Instructions

• To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
• In a large bowl, combine pasta, shrimp and mayonnaise mixture.
• Serve immediately, garnished with parsley.

Notes

Adapted from Skinny Mom

Lamb Rogan Josh

Lamb Rogan Josh

Serves 6 to 8

For the spice mix:1/2 teaspoon cassia bark pieces (or a 1-inch whole piece)
3 whole green cardamom pods
1/2 teaspoon whole cloves
1/2 teaspoon whole fennel seeds
1/2 teaspoon whole black peppercorns
5 whole Kashmiri chilies (or 1 teaspoon Kashmiri chili powder) 
1 whole black cardamom pod (3 seeds only, use the rest for garam masala) 
2 teaspoons ground sweet paprika (optional, for color only)

For the rogan josh: 
2 1/4 pounds boneless lamb shoulder or leg, marbled with fat
6 tablespoons neutral oil, divided
4 whole green cardamom pods
1 whole stick cinnamon
4 whole cloves
1/4 teaspoon whole black peppercorns 
1/4 teaspoon whole fennel seeds
1/4 cup hot chicken or lamb stock
1 tablespoon cornstarch
1 cup Greek-style yogurt, at room temperature
1 large onion, thinly sliced (optional)
1 teaspoon sugar, plus more to taste 
1 teaspoon red wine vinegar, plus more to taste
Salt to taste 
Large handful fresh cilantro, chopped, to garnish

First, make the spice mix. Toast each spice (except for the paprika), one by one, for about 30 - 45 seconds (until fragrant) in a dry skillet over high heat, and transfer to a bowl. Let cool completely, then blend to a fine powder in a spice grinder.

Trim the lamb of excess fat, and then cut into large chunks. Rub the spice mixture into the lamb.

Heat 2 tablespoons of the oil in a large Dutch oven, and sear the lamb pieces on all sides, being careful not to burn the spices. Don't crowd the pan; do this in batches, if necessary. I prefer to do this on a medium-low heat. Transfer to a bowl.

Add the remaining 2 tablespoons of oil to the pan, and add the whole cardamom, cinnamon stick, cloves, peppercorns and fennel seeds. Sauté for 30 seconds, until the spices are fragrant, then add the hot stock, scraping up any browned bits from the bottom of the pot. Cook for one minute.

Return the lamb to the pot. Whisk the cornstarch into the yogurt, then add this to the pot. Stir for a minute, and season with a little salt. Cover the pot and turn the heat down to very low. The sauce should barely be bubbling.

Cook for an hour. After an hour, uncover the pot. Taste and add a little more salt. Continue to cook, uncovered, for an additional 2 hours or until the lamb is very tender and the sauce is reduced.

Meanwhile, heat the last 2 tablespoons of oil in a heavy pan over low heat. Add the onions and 1 teaspoon of sugar. Caramelize the onions, stirring occasionally, until sweet and brown, about 40 minutes.

When the lamb is tender, stir in the onions, if using, and 1 teaspoon of red wine vinegar. Taste and adjust the seasoning by adding more salt, sugar and red wine vinegar, as required to balance the flavors for a deeply spiced, rich sauce.

Stir in the cilantro. Serve with rice or tandoori roti.

Recipe Notes

• Slow Cooker Rogan Josh: Pre-warm the slow cooker while you prep the dish until the point where you add the yogurt. Add the yogurt, then transfer the whole dish into the slow cooker. Cook on low for 6 to 8 hours. Once the lamb is lovely and tender, stir in caramelized onions (which can be made ahead in a slow cooker, too) taste and season with red wine vinegar, sugar and salt. Stir in the cilantro.
• Oven Rogan Josh: You can also put the dish into the oven to cook. Preheat the oven to 250°F. Once the yogurt has been added, cover the pot tightly with aluminum foil and the lid, and place in the preheated oven for an hour. Take out, stir and season some more, then cover and place back in the oven for 2 to 3 hours, checking every so often, until the lamb is tender. If the sauce is drying out too much, add a splash of hot stock. Season with the red wine vinegar, sugar and salt, and stir in the cilantro to taste.
• I stirred in the caramelized onions at the end, instead of starting with them, is because it gives you the option of leaving them out. Like I mentioned, this recipe is closer to the Kashmiri Pandit version, so if you want to stay completely authentic, you can leave out the onions altogether.
• This is a fairly fiery dish. If you want to reduce the spiciness, use less of the peppercorns and chillies.
• Don't use regular chilies in place of Kashmiri chilies. Kashmiri chilies are much milder. If using regular chilies, use only one or two and increase the paprika, as they won't add the deep red color of Kashmiri chilies.

Pull-Apart Cheese Bread

How To Make Pull-Apart Cheese Bread

Serves 6 to 8

What You Need

Ingredients
1 round loaf artisan bread (16- to 20-ounce loaf)
1 1/2 to 2 cups (6 to 8 ounces) shredded cheese, like Monterey Jack, mozzarella, provolone, cheddar, or a mix
Optional mix-ins: cooked bacon or sausage, minced chives or sliced green onions, red pepper flakes, chili powder
1/4 cup unsalted butter

Equipment
Bread knife
Cutting board
Mixing bowls
Aluminum foil

Instructions

1. Preheat the oven to 350°F.
2. Slice the bread into cubes: Slice the bread horizontally and vertically into 1-inch cubes. Do not slice all the way through the loaf — leave bottom of the loaf intact with the bread pieces still attached.
3. Combine the cheese with any mix-ins: Toss the cheese and mix-ins together in a small bowl. This helps make sure the ingredients are evenly distributed when you stuff the bread.
4. Stuff the cheese into the bread: Gently stuff the cheese into the bread between the slices. Stuff between the vertical slices first, then go back and fill in the spaces between the horizontal cuts — it's a bit easier this way! It also helps to have a helper who can hold the slices apart while you stuff.
5. Pour melted butter over top: Transfer the stuffed loaf to a sheet of foil. Melt the butter in the microwave, then pour evenly over the loaf.
6. Wrap the loaf tightly in foil.
7. Bake the loaf: Bake the loaf for 20 minutes. Uncover the top and bake for another 10 minutes, until the cheese is totally melted and the top of the loaf is crispy.
8. Serve immediately: Serve the loaf while still hot from the oven.

Recipe Notes

• Make-Ahead Moment: The bread can be stuffed a few hours ahead of when you plan to serve. It will be fine on the counter for an hour, or you can refrigerate it (wrapped in foil) for a few hours. Wait to pour the butter over the top until just before you put it in the oven.
• The leftover edges make a great midnight snack — sprinkle with a little extra cheese and run it under the broiler until bubbly.

Tortilla Soup

TORTILLA SOUP RECIPE

• Quick Glance
•  45 M
•  2 H, 30 M
•  Serves 6 to 8

 TO MY ZIPLIST RECIPE BOX PRINT RECIPE METRIC CONVERSION

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INGREDIENTS

• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 poblano chile, seeded and chopped
• 1/2 teaspoon salt
•  Freshly ground black pepper
•  Juice of 1/2 lime
• 1/4 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 2 bay leaves
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1/4 cup fresh cilantro leaves, chopped
• One 28- to 32-ounce can crushed tomatoes, undrained
• 8 cups homemade chicken stock
• 1 cup vegetable oil
• 4 small corn tortillas, cut into thin strips
• 1/4 avocado, diced
• 1/4 onion, diced
• 1/4 cup crumbled Cotija cheese
•  Lime wedges
•  Chopped fresh cilantro
•  Sliced radishes

DIRECTIONS

• 1. In a large Dutch oven or heavy saucepan, heat the vegetable oil over high heat. Add the onion, garlic, poblano chile, salt, and black pepper. Reduce the heat to medium and sauté for about 2 minutes. Then add the lime juice, cumin, paprika, coriander, bay leaves, red pepper flakes, and cilantro. Continue to cook for 2 to 3 minutes, until the seasonings release their aromas and the onion and chile have softened.
• 2. Add the tomatoes and chicken stock and bring to a boil over high heat. Then reduce the heat to medium, cover the pan halfway, and cook, stirring intermittently, for about 1 1/2 hours.
• 3. While the soup is cooking, heat the vegetable oil in a small saucepan over high heat. Fry the tortilla strips in the hot oil for about 3 minutes, until crisp. Use a slotted spoon or tongs to remove them with a slotted spoon and drain on paper towels.
• 4. Once the liquid has thickened somewhat, remove the bay leaves and purée the soup with an immersion blender. (If you do not have an immersion blender, you may carefully purée the soup in batches in a blender, but let the soup cool for at least 10 minutes first.) The soup may be somewhat thinner than you expect, but taste it, as the flavor should be perfect. If you desire a thicker consistency, gently simmer the soup over medium-high heat for a few minutes until it thickens slightly.
• 5. Serve the tortilla soup in bowls and pass the tortilla strips, avocado, onion, cheese, lime wedges, cilantro, and radishes on the side as toppings.

Read more at http://leitesculinaria.com/97410/recipes-tortilla-soup.html#SoBFVXS3f1qL7Z7x.99