I have made this several times in the past few months and it’s a keeper. Its a flexible recipe that you can throw in whatever you have. I just made a double recipe with half pistachios and half almonds and used dried cherries. A few months ago we used dried pineapple and raisins and that was good too.
Olive Oil Granola
New York Times
3cups old-fashioned rolled oats
1 ½cups raw pistachios, hulled
1cup raw pumpkin seeds, hulled
1cup coconut chips
¾cup pure maple syrup (PJH: I use 1/2 cup)
½cup extra virgin olive oil
½cup packed light brown sugar (PJH: don’ t need this much – I cut in half)
1teaspoon kosher salt
½teaspoon ground cinnamon
½teaspoon ground cardamom
¾cup chopped dried apricots
Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.
Courtney and I had the pleasure of seeing Lake Street Dive on Tuesday at our awesome Beachland Ballroom – just a hop skip and a jump away. Lake Street Dive is a jazz/swing/pop/soul quartet founded about ten years ago in Boston where they all went to the New England Conservatory of Music. They’re based in Brooklyn now and have recently popped up on several late night talk shows, NPR and are touring all over the place. I first saw them on the Showtime Inside Llewyn Davis concert – which is awesome if you haven’t watched it. Their sold out show in Cleveland was excellent. Rachael Price – their lead singer – is just amazing. Such stage presence, dripping with talent and an amazing voice. I hope they continue to do well – but not too too well so they keep the venues small.
2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (Deb Comments: “I used dried cranberries, and chopped them into smaller bits”, Patrick Comments: I used raspberries once and blueberries once – both were good. I bet chocolate chips are good… or heath bar bits )
1 cup heavy cream
1. Adjust oven rack to middle position and heat oven to 425°F.
2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)
6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Courtney has made these doughnuts several times and made them again this snowy morning. They are easy, tasty and there’s nothing better than a hot doughnut.
Orange Drop Doughnuts – Cook’s Country
1/2 cup sugar
1 teaspoon grated orange zest
About 2 quarts vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup sugar
1 tablespoon grated orange zest
1/2 cup orange juice
2 tablespoons unsalted butter, melted
For the coating: Pulse sugar and zest in food processor until blended, about 5 pulses. Transfer to medium bowl. (If making by hand, toss zest and sugar in medium bowl using fork until evenly blended).
For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350 degrees. Whisk flour, baking powder, and salt together in medium bowl. Whisk eggs, sugar, and orange zest in large bowl. Whisk in orange juice, then butter, until well combined. Stir in flour mixture until evenly moistened.
Using two dinner teaspoons, carefully drop heaping spoonfuls of batter into hot oil. (You should be able to fit about 6 spoonfuls in pan at one time. Do not overcrowd.) Fry, maintaining temperature between 325 to 350 degrees, until doughnuts are crisp and deeply browned on all side, 3 to 6 minutes. Using slotted spoon, transfer doughnuts to plate lined with paper towels. Drain for 5 minutes. Add doughnuts to bowl with orange sugar and toss until well coated. Place on serving plate and repeat with remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm.
I have tried the last few years, but never can quite match it. Kathryn observed this thanksgiving and took careful notes.
in goes the stuffing…
Linda Holzheimer – as observed by Kathryn Purcell
2 loaves of stuffing bread…unsliced…cubed
2 packs of rolls from freezer because she needed more
Filled up 2/3 of roasting pan
Cubes it day before and let sit in roaster to dry out
4 cups each of chopped celery, chopped onion
1.5 pounds of bulk sausage
Chopped fresh parsley, about a cup
Sauté onions, celery, sausage in butter and canola oil….we did it separately
Add all to cubed, dried bread
Add poultry seasoning and salt and pepper to taste
Add sage, if you like sage
Melt stick and an half of butter in 3 cups of chicken broth
Beat 2-3 eggs with a little chicken broth to thin it out
Add 2 egg mixture to stuffing mix
Slowly add broth/butter mixture to stuffing, while mixing
Stuff in turkey! Yum!
Thanksgiving 2011 side note: I was very lame and didn’t take ANY pictures all thanksgiving. We we’re busy cooking all weekend. All of Courtney’s family came to Cleveland. We had 16 for dinner on Wednesday, 18 for dinner on Thursday and 32 for dinner on Saturday when both tribes joined together. Menu for historical reference:
Thursday Dinner: turkey, ham, stuffing, vegetarian stuffing, mashed potatoes, gravy, roasted root vegetables, brussels sprouts, green bean casserole, bread, orange-cranberry sauce, regular cranberry sauce, pumpkin pie and apple pie and cookies.
Friday Dinner: chili and vegetarian chili will lots of toppings, pizza, orange jello, spinach salad, bread and ice cream sundae bar back by popular demand.
Combine sugar, butter and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 9 x 13 inch baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread.
Combine eggs, milk, vanilla and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours. Bake, uncovered at 350º for 40-45 minutes or until lightly browned. Serve immediately.