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Entries tagged with 'prunes'

From Polish Country House Kitchen's Hunter's Stew (Bigos)

Kate Williams 3 comments

Bigos, or traditional Polish Hunter's Stew, is one of those homey recipes that changes from home to home. In fact, in From A Polish Country House Kitchen, Anne Applebaum and Danielle Crittenden describe the stew as Poland's version of chili—long stewed meat with a suggestion of vegetable served with thick rustic bread. Their take blends pork, venison, beef, veal, and sausage with cabbage, sauerkraut, and mushrooms for a no-nonsense, take-no-prisoners, hearty meal for the meatiest of meat lovers. In other words, it's an awesome addition to your late winter repertoire. More

From a Polish Country House Kitchen's Hunter's Stew (Bigos)

Serious Eats Kate Williams 4 comments

Bigos, or traditional Polish Hunter's Stew, is one of those homey recipes that changes from household to household. In fact, in From A Polish Country House Kitchen, Anne Applebaum and Danielle Crittenden describe the stew as Poland's version of chili--long stewed meat with a suggestion of vegetable served with thick rustic bread. Their take blends pork, venison, beef, veal, and sausage with cabbage, sauerkraut, and mushrooms for a no-nonsense, take no prisoners, hearty meal for the meatiest of meat lovers. In other words, it is an awesome addition to your late winter repertoire. More

Sunday Brunch: Cardamom Scented Porridge with Poached Prunes

Sunday Brunch Sydney Oland Post a comment

We're all looking for something to ground ourselves with after the holiday season, and this simple oat-filled porridge does just that. More

Cardamom Scented Porridge with Poached Prunes

Serious Eats Sydney Oland 6 comments

A virtuous oatmeal porridge dressed up with port-poached prunes. More

Bar Bites: Devils on Horseback

Marvin Gapultos Post a comment

An English pub snack is re-imagined with Mexican ingredients: Devils on Horseback become Diablos a Caballo. A great snack for Halloween, or Dia de Los Muertos, or anytime a boozy beverage is in hand. More

Devils on Horseback

Serious Eats Marvin Gapultos Post a comment

An English pub snack is re-imagined with Mexican ingredients: Devils on Horseback become Diablos a Caballo. A great snack for Halloween, or Dia de Los Muertos, or anytime a boozy beverage is in hand. More

American Classics: Belgian Pie

Sweets Alexandra Penfold 1 comment

For Belgian Americans in northern Wisconsin's Door County, the start of autumn is a time for giving thanks. And as part of their Kermiss celebrations, there is always the fruit-filled treat known as Belgian Pie. More

Belgian Pie

Serious Eats Alexandra Penfold 1 comment

Most of the pies I've encountered have had a butter, shortening, lard or cookie crust, but the Belgian Pie consists of a yeast-raised crust and can be filled with any of a number of fillings. Fruit fillings like apple, prune and raisin are popular as is rice. Known in Dutch as Rijsttaart, the filling is akin to rice pudding. More

Mile End's Tsimis

Kate Williams Post a comment

For a traditional dish, Tsimis doesn't have the best reputation—most references to the dish include the words "mushy" or "cloying." Noah and Rae Bernamoff, however, employ some tricks in their recipe in The Mile End Cookbook to update the dish. They first roast the carrots to develop complexity and cook them almost all the way through in dry heat. Next, the carrots are tossed in a honey-thyme mixture with a mix of dried fruit and ginger. Finally, a huge handful of toasted sunflower seeds are tossed in for contrasting texture and slightly bitter, nutty bursts of flavor. More

Mile End's Tsimis

Serious Eats Kate Williams Post a comment

For a traditional dish, Tsimis doesn't have the best reputation—most references to the dish include the words "mushy" or "cloying." Noah and Rae Bernamoff, however, employ some tricks in their recipe in The Mile End Cookbook to update the dish. They first roast the carrots to develop complexity and cook them almost all the way through in dry heat. Next, the carrots are tossed in a honey-thyme mixture with a mix of dried fruit and ginger. Finally, a huge handful of toasted sunflower seeds are tossed in for contrasting texture and slightly bitter, nutty bursts of flavor. More

April Bloomfield's Devils on Horseback

Caroline Russock 4 comments

This week we're sharing what we consider to be April Bloomfield's greatest hits, many taken straight from the menu at The Spotted Pig. At the 'Pig, Bloomfield does drinking snacks right, and these Devils on Horseback are the ideal way to soak up whatever you're sipping. Bacon-wrapped prunes would be wonderful on their own but in typical Bloomfield fashion, she takes it a step further by plumping the prunes in tea and Armagnac, and stuffing them with tiny bits of tender poached pear. Bacon wrapped prunes would be wonderful on their own but in typical Bloomfield fashion, she takes it a step further by plumping the prunes in tea and Armagnac, and stuffing them with tiny bits of tender poached pear. These are the kind of snacks that go fast, doubling the recipe might be a good plan. More

April Bloomfield's Devils on Horseback

Serious Eats Caroline Russock 5 comments

This week we're going to be sharing what we consider to be April Bloomfield's greatest hits, many taken straight from the menu at The Spotted Pig. At The Spotted Pig, Bloomfield does drinking snacks right, and these Devils on Horseback are the ideal way to soak up whatever you're sipping. Bacon wrapped prunes would be wonderful on their own but in typical Bloomfield fashion, she takes it a step further by plumping the prunes in tea and Armagnac, and stuffing them with tiny bits of tender poached pear. These are the kind of snacks that go fast, doubling the recipe might be a good plan. More

In a Pickle: Pickled Prunes

In a Pickle Marisa McClellan 5 comments

Prunes get a bad rap. Most people think you need an AARP member card to buy them. Thing is, they start out life as plums and are really no different than a raisin is to a grape. Manufacturers like Sunsweet and Sun Maid have been playing this up, rebranding their prune packaging with words "dried plums." Whether you buy into this new branding or not, I firmly believe it's time to start rethinking the prune. One way to start re-imagining the prune is to pickle it. More

Pickled Prunes

Serious Eats Marisa McClellan Post a comment

Perfect to eat with roasted meats or assertive cheeses, these pickled prunes will add zip to any meal.... More

Wake and Bake: Sugar Plum Scones

Sweets Carrie Vasios Mullins 2 comments

Given the long ramp-up to the holidays, Christmas day always seems to be over in the blink of an eye. Just as I'm really getting my carol on, it's Christmas Eve. And then before you can say, "Socks? For me?" it's time to pack my presents into a suitcase and head on home. More

Sugar Plum Scones

Serious Eats Carrie Vasios Mullins 3 comments

These light and flaky scones are filled with prunes and topped with a simple sugar glaze. More

Let Them Eat: Sticky Toffee Pudding

Sweets María del Mar Sacasa Post a comment

Sticky. Toffee. Pudding. When I say these words aloud I see my listeners' pupils dilate, their fingers twitch, their teeth bite vampire-like into their bottom lips. I see I have an audience in my thrall and decide to tease and torture, describing how a warm bath of brown sugar, butter, molasses, and port sauce cascades onto a bed of dark cake that imbibes the glossy liquid. When prodded or scooped, the cake bleeds out helplessly and deliciously. More

Sweet & Sour Brisket with Pomegranate Molasses and Dried Fruit

Serious Eats Olga Massov 3 comments

I've spent the last few years trying to find my perfect brisket recipe. I didn't really grow up with one, and quite badly wanted my own brisket tradition. After trying over a dozen recipes, I finally settled on this one: sweet and sour, with pomegranate molasses and dried fruit. It has notes of sweet, savory, and sour, creating a nice complexity. More

Cook the Book: Bay-Scented Chicken with Figs

Serious Eats Caroline Russock 4 comments

Although this Bay-Scented Chicken with Figs from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian was made in my New York kitchen, the ingredients for the recipe had California written all over them. If I was living in Southern California I would have access to ripe figs and fresh bay leaves, but since it's not quite season yet on the East Coast, their dried counterparts had to make do. But even with dried figs and bay leaves, this recipe was a winner. More

Rabbit, Prune, and Onion Pie

Serious Eats J. Kenji López-Alt 2 comments
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