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    Beef Bourguignon

    1 Rehydrate dried porcini mushrooms: If you are using the dried porcini mushrooms, pour 1 cup of boiling water over the them and allow them to rehydrate for 30 minutes. Remove the mushrooms and chop coarsely. Pour the soaking water through a paper towel (to remove any dirt or debris) into a bowl and set aside.
    2 Cook the salt pork: In a large sauté pan, pour enough water to cover the bottom by about 1/8 inch. Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally.
    Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork until the pieces are browned and crispy.
    Use a slotted spoon to remove the salt pork pieces to a large Dutch oven or other large, thick-bottomed, lidded pot.

    3 Sear the beef: Increase the heat to medium-high. Working in batches so that you do not crowd the pan, sear the beef.
    Leave space around each piece of sizzling meat to ensure that it browns and does not steam. Don’t move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side.
    Take your time. This will take 15-25 minutes, depending on how large a sauté pan you have.
    Once browned, remove the beef from the sauté pan and place in the Dutch oven with the salt pork.

    4 Cook the the vegetables for the stew: When all the beef has browned and removed from the pan, add the shallots, the one chopped carrot, and the chopped porcini mushrooms if using.
    Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2-3 minutes, then add the garlic and the tomato paste. Cook another 2-3 minutes, stirring frequently.

    5 Add brandy and mushroom soaking water: Add the brandy and stir to combine. Boil down by half, then add the strained mushroom soaking water (if using).
    Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the Dutch oven.
    6 Simmer beef: To the Dutch oven, add the bottle of wine and enough beef stock to almost cover the beef. The beef pieces should be barely poking up out of the liquid. Add the parsley, bay leaves, thyme, and cloves. Cover, bring to a bare simmer, and cook for 1 hour.

    7 Add carrot: After 1 hour, add the second carrot (peeled and cut into chunks of 2 inches). Continue cooking for another hour, or until the beef is tender.
    8 Prep the mushrooms and onions: While the stew is cooking, trim the tough stems off the shiitake, cremini, or button mushrooms and slice into 2-3 large pieces; small mushrooms leave whole.
    To prepare the pearl onions (if needed), boil them in their skins for 4-5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins. (If using frozen onions that are already blanched and peeled, allow to thaw before sautéing.)

    9 Start on the sauce: When the beef is tender, use tongs to remove all the beef and the chunks of carrots; set aside in a bowl. Strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot. This liquid will be the sauce.
    Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat.

    10 Cook mushrooms and onions: Heat a large sauté pan over high heat and add the mushrooms. Dry sauté the mushrooms over high heat, shaking the pan and stirring often, until they release their water, about 4-5 minutes.
    Add the pearl onions and 3 tablespoons butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat.

    11 Finish the sauce: Return the sauce to medium heat and whisk in a third of the beurre manie paste. Wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes.
    Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed.

    12 Serve: To serve, coat the beef, carrots, mushrooms, and pearl onions with the sauce and serve with potatoes, egg noodles, or lots of crusty bread. LEGGI TUTTO

  • in Recipes

    Instant Malted Hot Cocoa Mix

    This instant hot cocoa mix is rich and creamy with a heaping helping of malted milk powder. Chopped malted milk balls melt as you stir this hand-warming drink, which adds even more malt flavor! Just add hot water for instant gratification.

    This has been my favorite warm beverage for the past two months. I’ve made instant hot cocoa before, but this malted milk version is my favorite of them all. It’s made with both dry nonfat milk powder and malted milk powder, which, with all its other awesome ingredients, stirs up with just hot water and makes a very creamy cup of cocoa.  It’s too good not to share, so dig out your mason jars or upcycled jam jars! This recipe makes plenty to pass around.

    The most work you’ll do is gathering the ingredients and chopping the malted milk balls. It’s an easy-peasy homespun gift, and with more cold weather on the way, I’m sure it will be much appreciated by any deserving person on your gift list.

    A few marshmallows on top is always a good idea!

    A jar of this mix looks extra-sweet with a mini whisk tied to its lid (you can find them here) and it’s super efficient at stirring up single servings.

    Instant Malted Milk Hot Cocoa
    [Click for Printable Version]
    Yields about 5 1/2 cups of dry mix

    2 cups (227g) confectioners’ sugar
    1 cup (85g) unsweetened cocoa
    1 cup (120g) nonfat dry milk powder
    1 1/2 cups (135g) malted milk powder
    2 teaspoons cornstarch
    1 teaspoon salt
    5 oz. chocolate-covered malted milk balls, chopped

    Sift the first six ingredients together in a large mixing bowl. Whisk together until thoroughly combined. Transfer to a large air-tight container or hermetic jar; top with chopped malted milk balls. Alternatively, divide the dry mix between 8 oz. jars and top each with some of the chopped malted milk balls. Lid and tie on a tag with mixing instructions.

    Mixing instructions: Place 4 tablespoons of mix with some of the chopped milk balls in the bottom of an 11 oz. mug. Pour in 1 cup of boiling water and stir until dissolved.

    Stored air-tight at room temperature, this mix will keep for 6 months.

    link Instant Malted Hot Cocoa Mix By Heather Baird Published: Wednesday, December 09, 2020Wednesday, December 09, 2020Instant Malted Hot Cocoa Mix Recipe LEGGI TUTTO

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    Ahumado Hibisco Cocktail

    Looking for a new seasonal cocktail that’s sure to wow, but only calls for three ingredients? This slightly spicy, smoky, sweet tea cocktail is just the thing! Perfect for the holiday season – and beyond.

    This post is written in partnership with Pure Leaf. 
    The most festive season of the year is on the horizon, and we’re ready to celebrate.
    Of course a pretty, red cocktail is in order and this one knocks it out of the park with a light, smoky mezcal and Pure Leaf Cherry Hibiscus Herbal Tea. Made with ginger juice or liqueur, this three-ingredient cocktail balances striking character and utter simplicity
    And despite its holiday facade, it’s truly a cocktail for all seasons. We think you’re going to love it. 

    Inspired by History
    The Ahumado Seco is a cocktail created at the restaurant La Condesa in Austin, Texas.  The name literally translates to “dry smoke,” with the mezcal’s smokiness balanced on the edges of a tart hibiscus tea, and the sweetened spiciness of a ginger liqueur.
    Working with Pure Leaf’s Cherry Hibiscus Herbal Tea, we’ve leaned into the history of the original cocktail but taken a pivot. Meet the Ahumado Hibisco, a departure from a straight hibiscus agua fresca, welcoming instead a more balanced and nuanced blend. 

    Why Pure Leaf Cherry Hibiscus Herbal Tea?
    There’s no need to make your own Hibiscus agua fresca; Pure Leaf’s Cherry Hibiscus Herbal Iced Tea is already the perfect compliment to the mezcal in this gorgeous drink. And thanks to the balanced flavor, the mellow hibiscus tones don’t overwhelm or dominate.
    The surprise of the cherry is also a delight alongside the mezcal’s vanilla and the ginger’s vibrant warmth. This is, indeed, one memorable cocktail! 
    What Is Mezcal?
    Actually a niche spirit that’s a category unto itself, mezcal is the agave plant made drinkable. Where tequila – a mezcal which can only be made from blue agave – is typically distinguished by its age, mezcal’s embrace of 30 different agave plants gives it a range of taste and terroir that are worth exploring. 
    Commonly associated with a smoky aroma and flavor, there can be a surprising elegance and complexity in a good mezcal, with soft finishes and subtle hints of honey, vanilla, and even ginger. 

    Ginger Juice or Ginger Liqueur?
    You can use either in this cocktail! Ginger juice should be relatively easy to find at most well-stocked specialty grocery stores or see about ordering a ginger liquor like Domaine de Canton, a medium-proof blend of Vietnamese baby ginger and cognac that has both kick and sweetness.

    Ahumado Hibisco Cocktail Recipe

    Ingredients
    2 ounces Mezcal 
    1 1/2 ounces Pure Leaf Cherry Hibiscus Herbal Tea
    3/4 ounce ginger juice (or Domaine de Canton Ginger Liqueur)
    Candied ginger (optional garnish)

    Method

    1 Combine the cocktail ingredients: Combine the mezcal, ginger liqueur, and Pure Leaf Cherry Hibiscus Herbal Tea in an ice-filled cocktail shaker.
    2 Shake: Shake until cool to the touch (10-15 seconds) and strain into an ice filled double old-fashioned glass.
    3 Serve: Garnish with candied ginger, if you’d like.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

  • in Recipes

    Sugar Plum Fairy Cupcakes

    Fluffy almond cupcakes are filled with delicious plum preserves and topped with a tall swirl of purple buttercream. Lavender sanding sugar makes them sparkle and gives them a crunchy bite.

    It’s not hard to guess what inspired these cupcakes! I can practically hear Dance of The Sugar Plum Fairies from the Nutcracker Suite when I look at them. When I was a teenager, my mom would take me to see the live ballet in December, and I’d marvel at the athleticism – effortless leaps and twirls that seemed to go on and on! It was pure magic.
    When I found a package of old-school ballerina toppers hidden in my stash of cake decors, I knew I wanted to capture a little of that magic in cupcake form.

    This recipe makes a whole troupe of cupcakes!  Plenty for you to enjoy and share with friends. If you do plan to share, you’ll need some extra-tall cupcake boxes (like this) to accommodate the tiny dancers, or you could scale down the frosting swirl just a wee bit! (I’m a frosting girl, can you tell?)

    The recipe begins with a one-bowl cupcake recipe. That means that all the ingredients are stirred up in one big bowl and there’s less dishes to do! The cakes bake to a firm yet soft crumb that’s perfect for filling. Damson plum filling is delicious in these cupcakes, and you can find the brand I use here. 

    For the piped frosting, I used a large drop flower tip (Wilton 2D) to pipe white flowers around the outer edge of the cupcakes. For the center, a large open star tip (Ateco 828) makes a tall soft serve-style swirl.

    These vintage-inspired ballerinas got a sugar plum makeover with pinky-purple acrylic paint and German glitter. You can find the ballerinas here, in my pal Amanda’s shop Cranky Cakes.  

    The plum preserves give the almond cakes a tart, fruity note which is nice with all of that buttercream, but I think my favorite part is the lavender sanding sugar on top. You’ll get a little sugar crunch between your teeth when you bite them!Sugar Plum Fairy Cupcakes 
    [Click for Printable Version]
    Yields about 20 cupcakesCakes
    2 cups (240g) all-purpose flour
    1 1/2 cups (300g) sugar 
    2 1⁄2 teaspoons baking powder
    1 teaspoon salt
    1/2 cup shortening (very soft but not melted, Crisco is best)
    3/4 cup milk 
    2 large eggs
    2 teaspoons almond extract
    1 1/2 cups plum preservesPreheat the oven to 350F. Line two cupcake tins with papers.In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Add the soft/room temperature shortening, milk, vanilla and eggs. Beat together using a hand mixer until all the ingredients are well blended; don’t over-beat (over-beating will cause the centers to sink as they bake).Pour into the prepared pans, about three-quarters full. Bake for 20-22 minutes or until a toothpick tester comes out clean when inserted in the center of a cupcake. Transfer cupcakes to wire cooling racks and cool completely.When the cupcakes are cooled, cut a hole in the top of each cupcake and remove the cake piece. It should be large enough to accommodate 1 tablespoon of preserves. Trim the cake piece flat and replace on top of the cupcake.Almond Buttercream
    1 lb. unsalted butter, at room temperature
    2 lb. (1 large bag, about 8 cups) confectioners’ sugar
    Milk or cream to thin (I used 5-6 tablespoons)
    2 teaspoons almond extract
    Neon purple food color
    Lavender sanding sugar
    Ballerina cupcake toppers, 20 ct.In the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy; add the confectioner’s sugar and beat on low speed. When the sugar is mostly absorbed, increase the mixer speed. Add milk or cream a little at a time until the mixture comes to piping consistency (soft, but not too lax). Beat in the almond extract.Transfer 1/3 of the white icing to a piping bag fitted with a large closed star tip. With the mixer running, add the neon purple food color a little at a time to the remaining buttercream. When a vibrant purple hue is achieved, transfer the frosting to a large piping bag fitted with a large open star tip. Have the sanding sugar placed in a bowl and ready to hand before you begin piping.Using the white icing, pipe stars around the outside edge of each cupcake. Using the purple icing, pipe a large swirl in the center of a cupcake and immediately sprinkle with lavender sanding sugar. Continue piping purple swirls on the cupcakes, and immediately after piping a swirl top it with sanding sugar (don’t wait around – the buttercream will crust and the sugar won’t stick!).Top each cupcake with a ballerina topper, if using.

    link Sugar Plum Fairy Cupcakes By Heather Baird Published: Tuesday, December 08, 2020Tuesday, December 08, 2020Sugar Plum Fairy Cupcakes Recipe LEGGI TUTTO

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    Christmas Cracker Candy

    1 Preheat the oven to 400F. Line a 10×15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.

    2 Make the caramel sauce: Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract.
    (Note: You’re not actually making true caramel here, so you don’t need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.)

    3 Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.

    4 Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly.

    5 Melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted.

    6 Pour the chocolate over the baked crackers: Once the crackers are done baking, remove from oven and allow to cool for 1 minute exactly, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.

    7 Chill the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night.
    8 Crack the crackers: The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chefs knife (you can use your hands, too, but I find it easier with a knife).
    Store in an airtight container in the refrigerator for about a week. LEGGI TUTTO

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    2020 Home Cook’s Holiday Gift Guide: 10 Splurge-Worthy Gifts the Cook In Your Life Will Definitely Use

    No one wants to spend money on a pretty but impractical gift that’s just going to sit in a cupboard. Every gift on this list is a lovely little luxury meant to be used day in and day out, some for years on end.
    From a classic Dutch oven in the cheeriest shade of red, to the king of all cast iron bread bakers, make your money go miles and give your favorite cook something to be excited about when they’re in the kitchen! LEGGI TUTTO

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    Potatoes Au Gratin

    Potatoes Au Gratin is a traditional potato dish baked in a cheesy cream sauce and topped with breadcrumbs. Don’t let the beauty of this classic holiday side dish fool you—this potato recipe is as easy to make as it is delicious. Continue reading “Potatoes Au Gratin” » LEGGI TUTTO