Fragrant sour cherry-glazed ham and parsley potatoes are this winter's comfort food.
January 6, 2013 – January 12, 2013
A sweet brunch item you can make the night before, then bake fresh the next morning.
Spicy, fresh, and aromatic, this fresh puttanesca sauce, made from fresh cherry tomatoes, olives, capers, chilies, oregano, and lemon, flavors a gorgeous stew of jumbo tomatoes. A light take on a classic that's a perfect after-work dinner for two.
I am firmly of the belief that a good pie crust improves just about any dish, be it savory or sweet. Flaky, crisp, and butter-rich, such a crust can transform many a ho-hum pile of fruit or bowl of stew into exciting new fare. Take the Vol-au-Vent from Yvette van Boven's Home Made Winter, for example. A simple stew of root vegetables, mushrooms, and crème fraîche is good enough on its own; but place it inside a buttery pastry shell, and it turns into an elegant vegetarian main dish. Brightened up with a smidgen of red onion compote, and you'll have a real winter winner on your hands.
Bostock is a traditional French recipe which transforms day-old brioche into something nutty and wonderful. Sort of how we Americans make french toast, only more French and without the eggs. Its strong almond flavor pairs really well with coffee, tea, and hot chocolate.
A quick and soothing soup with egg whites and ground meat, flavored with cliantro and soy. A Chinese classic.
Mild, easygoing clementines make this sorbet taste like a dairy-free creamsicle.
This DIY version of Drambuie isn't a carbon copy of the original—and that's the point. You can play around with flavors to create your ideal Scotch-and-honey masterpiece.
Foregoing the usual cream cheese and breadcrumb stuffing in exchange for lump crabmeat and Italian Fontina makes these mushroom caps something special.
Lemon Poppy Seed Muffins that are lemony without being fakey fake. Fat-free Greek yogurt gives these lemon muffins an extra bit of tang.
Roasted wild mushrooms, parmesan, and truffle oil all get whisked into eggs and baked into puffed, fluffy individual omelettes in muffin tins.
This creamy tomato sauce packs a flavorful punch. Toast up some buttery Parmesan garlic bread to serve on the side.
Starting with dried coconut flakes results in a non-dairy yogurt that tastes fresh and bright—without you having to break a sweat or crack a coconut.
My aunt-in-law introduced me to this ultra-simple dessert of roasted sweet plantains enriched with a touch of cream and a sprinkle of cinnamon and sugar. As it roasts, it turns custardy soft, taking on an almost pudding-like texture.
Blinis make for an excellent nibble before dinner; the yeasty mini pancakes can cradle just about anything from cheeses to jams to luxe caviar. A sliver of smoked salmon and a dollop of mascarpone cheese may be at the very top of that list. Add roasted beets, star anise, and pomegranate seeds as Yvette van Boven does in Home Made Winter, and you'll have a gem of a dish on your table.
This updated take on a classic includes apples and cranberries for a nice tart zing and a sweet and crumbly tart crust made even more delicious with the addition of toasted pecans. It's the perfect little finish to any winter meal.
These customizable, chewy, and satisfying granola bars are just the thing to wind down from holiday overindulging. Mix in whatever fruit or sweet morsels you'd like for a snack, or quick breakfast.
Baked ricotta tastes like savory cheesecake filling and is served with cherry tomatoes roasted with maple syrup and vermouth. The combination of warm, salty cheese and sweet, soft tomatoes is addictive when piled onto a crusty baguette.
A simple canapé of quick-pickled cucumbers, sliced avocados, smoked salmon and fried quail eggs make for a beautiful, yet quick and easy, hor d'oeuvre. With your pinky up or down, this is a wonderful one-bite snack that goes great with Champagne or sparkling cider.
Homemade cheese can sound like a daunting proposition--after all, most of the cheese we buy at the store has been aged, molded, or dried for months before it enters our mouths. Making a cheese like gouda or gorgonzola takes proper equipment, patience, and practice. Fresh cheeses like chevre and ricotta, however, are little more than drained curdled milk. Making these from scratch is easy, rewarding, and many times better than most of their store-bought kind. In Home Made Winter, Yvette van Boven offers a recipe for her own particular fresh cheese, called Brousse.
A popular soup on both sides of the pond, ham and pea soup is filling but not so heavy that you feel weighed down after eating it. And soon after the holiday season, it's nice to have a hearty meal filled with legumes and just a bit of pork.
This guilt-free chocolate angel food cake is moist and light, and flavored with juicy orange and deep dark espresso.
If you're looking for something a little different to dress up biscuits, pork chops, or the like, this slightly sweet and tart variation on Southern white gravy is definitely worth a try.
These "cookies" may be raw, but the sweetness of honey and dates makes them just as dessert-worthy as anything you can bake.
A one-skillet supper of couscous, squash, and pancetta.
A classic Sicilian dish of eggplant sautéed in olive oil and served with pasta in a rich tomato sauce garnished with ricotta salata.
Salads are a staple of many a resolution-conscious eater come January. And while eating more vegetables is always a healthy choice, meal after meal of barely-dressed plates of carrots and mixed greens will get old quickly. Yvette van Boven's Speckled Salad with Quinoa, Leek, Bacon, and Chervil in her new Home Made Winter hits many health points (Vegetables! Whole grains! Spinach!) while still including enough pleasurable bits (Bacon! Wine! Bacon!) to prevent boredom.
A rich and moist gluten free cake soaked in an aromatic grapefruit glaze.
Spicy pineapple jam encased in a buttery, flaky crust makes for a unique breakfast treat.
An easy 1-pot pork and three-bean chili with a rich, balanced chili flavor.
It's not often that you can call a jam 'classy,' but adding champagne makes that possible. Ginger adds a warm layer to a tart-sweet jam that's delicious in myriad applications.
Perhaps if I cut back on the number of options and focused on cooking them properly I could create a vibrant and satisfying vegetable sandwich, complete with contrasting textures and varying flavors.
If any drink was in desperate need of redemption, it's the Appletini. Taking inspiration from James Bond and his Vesper Martini I reached for a unique Polish spirit in order to create this tasty libation.
Not much beats a warm scone slathered with butter and marmalade—flaky, rich, and sticky—for a breakfast treat. In Home Made Winter, Yvette van Boven takes this breakfast staple and adds her own funky twists. Instead of simply adding the orange marmalade to the hot scones at the table, she incorporates the preserve into the dough as well as a bright glaze and creamy mascarpone-orange cream. The marmalade's bittersweet flavor is complemented by the richness of the butter and cream, and its floral character is amplified by a generous dose of ground cardamom throughout.
A variation of the classic Northern thai hot and sour salad made with shimeji mushrooms.
These "muffins" aren't baked, but somehow carrots, walnuts, dates, raisins, and spices come together to form a morning treat that tastes shockingly like the real thing.