6 hour slow roasted pork shoulder

main courses | serves Serves 4 to 6
Prep time: 10 mins
Cook time: 6 hours

This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn’t the kind of joint you carve into neat slices. If you’ve cooked it right, it should pull apart into shreds with a couple of forks. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for.

• 2kg bone-in shoulder of pork, skin on
• sea salt and freshly ground black pepper
• 2 red onions, halved
• 2 carrots, peeled and halved lengthways
• 2 sticks of celery, halved
• 1 bulb of garlic, skin on, broken into cloves
• 6-8 fresh bay leaves
• 600ml water or vegetable stock


Preheat your oven to 220°C/425°F/gas 7.

Place your pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you need to.

Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325 F/gas3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4 and a half hours.

Take out of the oven take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Spoon all but a couple of tablespoons of fat out (save it for roast potatoes!)

Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the ove sithout the foil to roast for another hour. By this time the meat should be meltingly soft and tender.

Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy,pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (As a treat you can try roasting them in the fat you spooned out of your roasting tray. Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly).

Limoncello Cupcakes

Here's another recipe using limoncello. I still have a bottle in the freezer!

The cupcake is light - love it. I'm not into frosting, but my husband is, and I don't like confectioner's sugar so I didn't use it, and my husband gave it a thumbs up.

1/2 cup plus 2 teaspoons granulated sugar
1 stick plus 1 tablespoon butter, softened
2 eggs, room temperature
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon finely grated lemon peel, no pith
2 teaspoons plus 2 tablespoons limoncello
1 tablespoon milk
1 batch cream cheese frosting, recipe follows
a variety of organic edible flowers, see resource guide

equipment: 16 bun muffin pan lined with cupcake papers

1. Preheat oven to 400 degrees. In the bowl of a food processor, combine all ingredients except for 2 tablespoons limoncello and milk. Pulse until the batter is smooth. As the food processor runs, slowly add in remaining limoncello and milk through the funnel and mix until completely incorporated into the batter.

2. Divide the mixture up into the 16 bun muffin pan and bake for 15-20 minutes until the cupcakes have risen and are golden brown on top. Remove from the oven and cool the cupcakes for a few minutes in the tin before removing from the tin and cooling completely. Once cool, frost and top each with a flower. Serve with chilled limoncello. Makes 16 cupcakes.

Cream Cheese Frosting (use half-recipe)

8 ounces cream cheese, softened
1 stick butter, softened
2 teaspoons limoncello
1/4 teaspoon grated lemon zest
2 cups sifted confectioners sugar

In a large mixing bowl beat the cream cheese, butter, limoncello and lemon zest at medium speed until smooth. Slowly add the confectioners sugar and beat at high until full incorporated and the frosting is light and fluffy, about three minutes.

Notes:

This amount of frosting will exceed the amount needed for the cupcakes but the remainder can be refrigerated for up to two weeks and used for additional recipes.

Baba Limoncello with Lemon Cream

Here's a more complicated baba recipe.

Adapted from Felidia Restaurant

Time: 2 1/2 hours, plus cooling

For the babas:
1/2 cup (1 stick) melted unsalted butter, plus additional for tins
1/2 cup milk
1 package (2 1/4 teaspoons) dry yeast
2 cups plus 3 tablespoons bread flour
3 large eggs
1 tablespoon sugar
1/2 teaspoon salt

For the lemon cream:
1 cup milk
5 tablespoons sugar
Grated zest of 1 lemon
Pinch of salt
3 tablespoons corn starch
1 large egg
1 large egg yolk
5 tablespoons unsalted butter
1/2 cup heavy cream

Limoncello syrup:
Grated zest of 10 lemons
3/4 cup sugar
5 tablespoons limoncello (recipe below)

1. Butter a 12-cavity muffin tin and set aside. To prepare the babas, in a saucepan over low heat, gently warm the milk. Pour it into the bowl of an electric mixer or other large bowl and sprinkle in the yeast. Stir until the yeast dissolves. Whisk in 1/2 cup plus 3 tablespoons of the flour and cover the bowl with plastic wrap. Let rise in a warm place until the mixture has doubled, about 30 minutes to 1 hour.
2. Using an electric mixer set with the paddle attachment or a food processor fitted with the dough blade, beat the eggs, sugar, salt, and the remaining 1 1/2 cups flour into the yeast mixture until very smooth. Gradually mix in the melted butter and continue to mix until smooth.
3. Spoon the dough into the muffin tin, filling each cavity halfway. Grease a piece of plastic wrap and cover the muffin tin. Let rise until the dough has risen just above the level of the muffin tin, about 1 hour. Meanwhile, preheat the oven to 350 degrees F.
4. Remove the plastic wrap and bake the babas until they are dark golden brown on top and the bottoms sound hollow when tapped, about 20 minutes. Transfer the tin to a wire rack to cool.
5. To prepare the lemon cream, in a saucepan over medium heat, bring the milk, 3 tablespoons of the sugar, the lemon zest and salt to a boil, stirring until the sugar dissolves.
6. Meanwhile, in a bowl, whisk together the cornstarch, the remaining 2 tablespoons of sugar, the egg and yolk. Whisking constantly, pour the hot milk mixture gradually into the egg mixture. Whisk to combine, then transfer the mixture back to the saucepan.
7. Warm the liquid over medium low heat, whisking constantly, being sure to scrape the bottom and sides of the saucepan. As soon as the liquid reaches a boil, take the saucepan off the heat. Whisk in the butter, a tablespoon at a time. Transfer the mixture to a shallow bowl and lay a piece of plastic wrap directly on the surface of the lemon cream. Refrigerate until well chilled, about 2 hours.
8. To prepare the syrup, in a saucepan, combine the lemon zest, 2 cups water and sugar and bring to a boil, stirring to dissolve the sugar. Simmer until the liquid is yellow, about 2 to 3 minutes. Strain the liquid through a fine sieve into a bowl. Stir in the limoncello. Let cool.
9. Just before serving, whip the heavy cream until it forms soft (not stiff) peaks. Whisk the chilled lemon cream well to loosed it, then gently fold in the whipped cream.
10. Slice the babas in half vertically. Submerge each baba in the limoncello syrup for 10 seconds. Arrange the babas on plates cut sides up, and drizzle them with some more of the syrup. Top the babas with large dollops of lemon cream and serve immediately.

Yield: 12 servings

Limoncello
Adapted from Lemon Zest by Lori Longbotham (Broadway Books 2002)

Time: 30 minutes, plus 15 days resting

6 lemons
One 750-milliliter bottle vodka (preferably 100-proof)
1 1/2 cups sugar

1. Using a vegetable peeler, remove the zest from the lemons, being careful not to include any of the white pith. Put it in a half-gallon jar with a tight-fitting lid and add the vodka. Cover and let stand at room temperature for 10 days, or until the zest is pale and the vodka is a deep yellow.
2. Strain the liquid into a large glass bowl or measuring cup, leaving the zest in the strainer.
3. In a saucepan, bring 3 cups of water and the sugar to a boil, stirring until the sugar is dissolved. Boil for 3 minutes. Pour the hot sugar syrup over the zest in the strainer, into a heatproof bowl and discard the zest. Let cool.
4. Add the syrup to the vodka. Pour the liqueur into bottles with tight-fitting lids. Let stand for 5 days. Store in the freezer.

Yield: 2 bottles

Timpano di Maccheroni (Mystic Pasta Dome)

From Mario Batali's Holiday Food. I plan to try this for my birthday.

Anyone who has seen Stanley Tucci's cinematic masterpiece, Big Night, will remember Primo's rendition of this classic, which takes its name from a large drum. My version differs from that one in many ways, but like it, it makes for a dramatic presentation. Surprisingly, it is not nearly as tricky to prepare as it looks. Except for the rigatoni, you can prepare the whole thing the day before; just blanch the pasta and assemble the dish in the afternoon before your guests arrive. It can then rest in the refrigerator for several hours before the final cooking. You will need a 4 quart metal mixing bowl for the final assembly.

Dough

• 2 1/2 cups all-purpose flour
• 6 ounces lard or butter or vegetable shortening
• 4 egg yolks
• 1/2 teaspoon kosher salt ((end of dough ingredients)
• 2 tablespoons unsalted butter
• 1 1/2 cups toasted breadcrumbs (4 ounces)
• 2 lbs rigatoni pasta or ziti pasta
• 2 tablespoons extra-virgin olive oil

For the assembly

• 2 1/2 cups ragu napoletano neapolitan meat pasta sauce (I use Ragu Napoletano (Neapolitan Meat Sauce))
• 2 cups freshly grated parmigiano-reggiano cheese
• 1-1 1/2 cup bechamel sauce (I use Besciamella Sauce)
• 1/2 lb prosciutto, crudo cut into 1/4 inch dice
• 3 gratings nutmeg
• 12 polpette alla napoletana neapolitan meatballs (use Polpette Alla Napoletana (Neapolitan Meatballs)
  

1. To make the dough: Place the flour on a wooden work surface, make a well in the top.
2. Cut the lard or other fat into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water. Mix well with the tips of your fingers to form a lumpy mass. Bring together as a dough and knead for 4-5 minutes. Wrap in plastic and set aside.
3. Preheat oven to 375-degrees. Bring 6 quarts of water to a boil in a spaghetti pot and add 2 tablespoons of salt.
4. Roll out pasta to a large circle ¼-inch thick. Butter the metal bowl and dust thickly with the toasted bread crumbs. Lay the pasta in the bowl to line it completely, with a 1 ½-inch edge hanging over the rim.
   
5. Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions. Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.Toss with olive oil, and set aside.
6. Mix half of the cooked rigatoni/ziti with 2 ½ cups meat sauce and ½ cup of Parmiagiano, and set aside. Mix the remaining cooked rigatoni with half of the Besciamella, ¼ cup of Parmigiano, the prosciutto, and nutmeg.(Cook's Note: I probably didn't add quite as much sauce as the recipe suggests, just added enough until it looked right.) Place this besciamella-sauced rigatoni/ziti into the bowl, and press lightly. Sprinkle with some of the grated Parmigiano, I added a good layer.Arrange the meatballs on top in an even layer, and press down carefully. Sprinkle with more Parmigiano. Spread the meat-sauced pasta over the meatballs and press down gently.
   
7. Fold the extra pasta over the whole thing, and press gently to seal. Cover the open top with foil and bake for 1 hour 20 minutes.
8. Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl. Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve.

No-Bake Chocolate Cookies

This looks like an interesting recipe from Mario Batali's Holiday Food.

2 cups sugar
1/2 cup whole milk
3 tablespoons unsweetened cocoa powder
1/4 cup (1/2 stick) unsalted butter
3 cups rolled oats
1 cup flaked coconut
1 teaspoon vanilla extract
1 cup mini marshmallows

Line a cookie sheet with waxed paper and set aside.

In a large, heavy-bottomed saucepan, combine the sugar, milk, cocoa, and butter and stir to combine. Cook over high heat and bring to a boil. Allow to boil for 1-1/2 minutes, remove from heat, then add the oats, coconut, vanilla, and marshmallows and stir well to combine. Drop by tablespoonfuls onto the prepared cookie sheet and chill.

Baba (Yeast Cake Doused with Limoncello)

Limoncello is the digestif of choice in southern Italy. It's a simple concoction of lemon peels steeped in vodka to which sugar syrup has been added. When served in a chilled glass, at the proper temperature - almost freezing - limoncello is a refreshing, almost slushy drink.

I had my first taste of limoncello in Venice, while watching the World Cup at the hotel lobby. I thought I was just drinking lemon juice, not knowing that my drink was laced with vodka. Since I almost gulped down the drink, I thought I couldn't walk straight afterward!

Here's a recipe from Mario Batali's Holiday Food cookbook. I should make the recipe in half next time as this is too much for us.

In Amalfi these cakes are made small enough to fit into a soup spoon. In place of the more expected rum-flavored syrup, they are soaked in limoncello, the sweet lemon liqueur from the giant lemons of the Amalfi coast. A shop at the top of the Via Dei Mulini, near the town of Amalfi's lemon groves, sells baba from jars, all ready to eat.

Cake
1 envelope active dry yeast
1/4 cup warm water
2 tablespoons cake flour flour 4-1/2 cups
6 tablespoons (3/4 stick) unsalted butter
1/2 cup sugar
1/4 teaspoon kosher salt
5 eggs plus 2 yolks

Bathing liquid
1 cup water
1 cup sugar
1/2 cup limoncello or other lemon or orange liqueur

2 cups heavy cream

Preheat the oven to 375F. Butter then flour a 12-cup Bundt pan and set aside.

In a small mixing bowl, stir together the yeast and warm water until dissolved. Add 2 tablespoons of flour, stirring until a paste is formed. Set aside for 10 minutes.

In a mixing bowl, beat the butter and sugar together until a ribbon forms when the beaters are lifted, 5 to 6 minutes. Place the dough hook attachment on the mixer. Add the yeast mixture, the remaining flour, the salt, and eggs and yolks to the butter mixture, and mix well, 10 to 15 minutes, until the dough pulls away from the sides of the bowl.

With floured hands, remove the dough from the mixing bowl in one piece. Place in the prepared pan, smoothing it into the ring shape. Cover with a towel and set in a warm spot to rise for 1 hour, until doubled.

Bake the cake for 30 minutes until cooked through, or when a skewer inserted halfway in exits clean. Remove and allow to cool on a cake rack for 20 minutes. Remove the cake from the pan and place in a large bowl.

In a small saucepan, heat the water and sugar to boiling and stir to dissolve the sugar. Lower heat to a very high simmer and cook for 15 minutes to form a simple syrup. Remove from heat, stir in the limoncello, and allow to cool for 5 minutes. Poke the top of the cake all over with a thin knife to form 20 to 25 slender holes. Spoon the lemon syrup over the cake top and into holes. Pour off the syrup that drains out the bottom of the cake and repeat twice. Cool.

Whip the cream to soft peaks. Serve the baba with whipped cream piled high in the center hole.

Serves 8-10.

Sautéed Green Beans With Bacon

This recipe was the second dish I made for our Christmas Day lunch. Instead of green beans, I used half a bag of mixed vegetables (corn, peas, beans) since I didn't want another green vegetable dish. I also added oregano and basil.

This simple side is a classic crowd-pleaser. You can cook the green beans and bacon up to two days ahead; refrigerate them separately until you're ready to assemble the dish.

Yield: 12 servings (serving size: about 2/3 cup)

• 2 1/2 pounds green beans, trimmed
• 3 bacon slices
• 1/2 cup chopped shallots
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender. Add beans, juice, salt, and pepper to pan; toss to combine. Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.

Calories:

46 (22% from fat)

Fat:

1.1g (sat 0.4g,mono 0.5g,poly 0.2g)

Protein:

2.5g

Carbohydrate:

8g

Fiber:

3.3g

Cholesterol:

2mg

Iron:

1.1mg

Sodium:

93mg

Calcium:

38mg

Melissa Williams, Cooking Light, NOVEMBER 2007

Creamed Spinach Gratin

I prepared two vegetable dishes for our Christmas Day potluck lunch. This was one of them.

Placing the creamed spinach in a casserole and topping it with sliced tomatoes gives the dish a bright, festive touch of red and green.

Yield: 6 servings (serving size: 1/2 cup)

• 1 (10-ounce) bag fresh spinach (I used two packs of chopped, frozen spinach)
  
• Cooking spray
• 2/3 cup chopped onion
• 1/4 cup tub-style light cream cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (1/4-inch-thick) sliced tomato
• 1/4 cup dry breadcrumbs
• 2 tablespoons finely grated fresh Parmesan cheese

Preheat oven to 375°.

Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.

Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach,and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375° for 30 minutes or until golden brown.

Nutritional Information:

Calories:

72 (35% from fat)

Fat:

2.8g (sat 1.4g,mono 0.3g,poly 0.3g)

Protein:

4.2g

Carbohydrate:

8.5g

Fiber:

2.8g

Cholesterol:

7mg

Iron:

1.8mg

Sodium:

265mg

Calcium:

105mg

Cooking Light, NOVEMBER 1997

Sweet & Sour Chicken

I had a can of pineapple chunks in the pantry and a tub of chicken cubes in the freezer and I wanted to cook something different tonight, not my usual Chicken Hula. I stumbled upon this recipe while looking for a spinach gratin recipe for tomorrow's Christmas lunch. You can substitute pork for chicken.

• 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
• 1 egg white
• 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
• 2 teaspoons cornstarch
• 1 10-ounce can pineapple chunks (reserve juice)
• 1/4 cup juice from the canned pineapple
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
• 2-3 tablespoons brown sugar
• 1 tablespoon + 1 teaspoon cooking oil
• 1 red bell pepper, cut into 1 inch chunks
• 1 yellow bell pepper, cut into 1 inch chunks
• 1 teaspoon grated fresh ginger

1 In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

2 In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

3 Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4 Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.

Taste the sauce and add more brown sugar if you’d like.

Serves 4.

Hepburn's Brownies

There are several versions about this recipe's origins.

1/2 cup (1 stick) unsalted butter
2 oz unsweetened chocolate, chopped
1 cup sugar
2 eggs, slightly beaten
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 tsp salt

Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter and flour an 8 inch (20 cm) square baking pan.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water (or in a heavy medium saucepan over low heat). Remove from heat and stir in the sugar. Next, stir in the vanilla extract and eggs and whisk until well blended. Finally, stir in the flour, salt and chopped nuts (if using).

Pour into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out sticky, with just a few crumbs clinging to it, but is not wet. Do not overbake. Remove from oven and let cool completly on a wire rack. Chill if you have the time, then cut into squared. If chilled, let stand at room temperature before serving.These freeze very well.

Makes 16 brownies.

Cranberry-Orange Loaf Recipe

This is not your usual fruit cake.

Photo and recipe from Better Homes & Gardens.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon finely shredded orange peel
• 2 eggs
• 1/2 cup milk
• 1/2 cup butter, melted
• 3/4 cup coarsely chopped cranberries
• 3/4 cup chopped pistachios or walnuts, toasted
• 1/2 cup chopped dried figs and/or dried apricots
• Orange Butter (optional)

Directions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in center of flour mixture; set aside.

2. In a medium bowl, beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries, nuts, and figs and/or apricots.

3. Spoon batter into prepared pan; spread evenly. Bake for 65 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes of baking.

4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with Orange Butter.

5. Makes 1 loaf (14 servings)

6. Orange Butter: In a small bowl, stir together 1/3 cup butter, softened; 1 tablespoon powdered sugar; and 1 teaspoon finely shredded orange peel until combined. Makes about 1/3 cup.

Nutrition Facts

• Calories 245,
• Total Fat (g) 11,
• Saturated Fat (g) 5,
• Cholesterol (mg) 48,
• Sodium (mg) 179,
• Carbohydrate (g) 34,
• Fiber (g) 2,
• Protein (g) 5,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 2,
• Calcium (DV%) 5,
• Iron (DV%) 7,
• Percent Daily Values are based on a 2,000 calorie diet

Notes: One recipe of nut bread batter can be baked in pans of many different sizes. If you want to bake smaller loaves or muffins instead of a single large loaf, use this chart to figure the baking time. Do remember that no matter which pan(s) you use, fill them only two-thirds full. If you have batter remaining, use it to make muffins.

Pan Size Baking Time
9x5x3-inch loaf pan 1 to 1-1/4 hour
8x4x2-inch loaf pan 50 to 60 minutes
7-1/2 x 3-1/2 x 2-inch loaf pan 40 to 45 minutes
4-1/2 x 2-1/2 x 1-1/2 inch loaf pans 30 to 35 minutes
2-1/2 inch muffin cups 15 to 20 minutes
1-1/4 inch mini muffin cups 7 to 12 minutes
Jumbo muffin cups about 30 minutes

Baking times are approximate and may vary with the recipe.

Chocolate Cashew Bread

Nut breads are perfect for making ahead. In fact, before they are sliced, nut bread loaves should be cooled, wrapped, and stored at room temperature overnight so the flavors mellow. This also makes them easier to slice. For longer storage, tightly wrap the cooled loaf in foil or seal it in a freezer bag. Freeze for up to 3 months. Thaw the wrapped loaf in the refrigerator overnight.

Photo and recipe from Better Homes & Gardens.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/2 cup cooking oil
• 1-1/3 cups semisweet chocolate pieces
• 1 cup chopped cashews or hazelnuts
• 1/2 teaspoon shortening
• Coarsely chopped cashews or hazelnuts (optional)

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup of the chocolate pieces and the 1 cup cashews.

3. Spoon batter into prepared pan; spread evenly. Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean.

4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight.

5. Before serving, in a small saucepan, combine remaining 1/3 cup chocolate pieces and the shortening. Heat and stir over low heat until melted and smooth. Drizzle chocolate mixture over loaf. If desired, sprinkle additional coarsely chopped cashews or hazelnuts on top. Let stand until chocolate is set.

6. Makes 1 loaf (14 servings)

7. *Use artifical holly leaves and berries to embellish food gifts. Real holly can be poisonious so it shouldn't come in contact with food.

Nutrition Facts

• Calories 301,
• Total Fat (g) 18,
• Saturated Fat (g) 5,
• Cholesterol (mg) 16,
• Sodium (mg) 148,
• Carbohydrate (g) 33,
• Fiber (g) 2,
• Protein (g) 5,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 0,
• Calcium (DV%) 5,
• Iron (DV%) 11,
• Percent Daily Values are based on a 2,000 calorie diet

Brownie Muffins

They're muffins in the morning and brownies by night. Overbaking kills brownies. Check for doneness by pressing on their tops - they'll spring back when ready. Makes one dozen 2-1/2 inch muffins.

2 cups semi-sweet chocolate chips
10 tbsp unsalted butter
4 eggs, lightly beaten
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup all-purpose flour
1 cup chopped walnuts or pecans
Milk chocolate chips

Preheat oven to 350; line 12 muffin cups with foil liners and coat each with nonstick spray.

Melt semisweet chips and butter together in a large in a microwave at 50% power for 1 minute;stir. Microwave another minute and stir again. Repeat until mixture is smooth; let cool slightly.

Whisk eggs, sugar, vanilla and salt into melted chocolate. Be careful that the chocolate isn't too hot, or it will scramble the eggs.

Fold in flour just until incorporated. Add 1 cup milk chocolate chips and nuts.

Scoop about 1/3 cup batter into prepared foil cups. Then mound the top with an additional heaping spoonful of batter.

Top each with additional milk chocolate chips. Bake 35-40 minutes, remove from the pan, and cool on a rack.

Green Beans with Mushroom

Here's a side dish to with the ham.

1 lb haricot verts or green beans, trimmed
4 strips thick-sliced bacon, diced
1/2 lb button mushrooms, quartered
1/2 cup minced shallots
2 teaspoons sugar
1/4 cup white wine vinegar
Salt and pepper to taste

Blanch beans in a pot of boiling salted water, 3 minutes. Drain and plunge beans into ice water to stop cooking. Drain well and set aside.

Saute bacon in a large skillet over medium-high heat. Add mushrooms, shallots, and sugar;cook until mushrooms and shallots begin to brown, 5 minutes. Deglaze with vinegar, scraping bottom of the pan. Add beans and cook until heated through. Serve immediately.

Baked Ham with Rum & Cola Glaze

Fresh ham comes from the pig's hind leg. Because a whole leg is quite large, it is usually cut into two sections. The sirloin, or butt, end is harder to carve than our favorite, the shank end.

Makes one 6-8 lb ham and 1 cup of glaze
Total time: 2 hours + resting

For the ham:
1 butt half, bone-in ham (6-8 lb)
2-3 cans cola (12 oz each)

For the glaze:
2 cans cola ( 12 oz each)
3/4 cup packed dark brown sugar
1/4 cup prepared yellow mustard
1/4 cup lime juice
2 tablespoons dark rum
1 tablespoon dry mustard
Dash of salt

Preheat oven to 325F. Place the ham, cut-side down, on a rack inside a roasting pan. Add 2-3 cans cola to cover bottom of roasting pan, but not touching ham.

Bake ham, loosely tented with foil, for 1 hour. The foil tent and cola keep the ham moist while baking. Meanwhile, prepare the glaze.

Reduce 2 cans of cola for the glaze to 1/2 cup over medium-low heat, about 40 minutes (watch carefully to prevent it from over-reducing). Whisk in remaining ingredients and simmer to dissolve.

Uncover ham after 1 hour and begin glazing, brushing every 15 minutes during the last hour of baking. (Check to make sure there is still some cola in the bottom of the pan; add more as needed.) Remove ham once an internal temperature of 110 degrees is reached. Rest at least 15 minutes before carving.

Look at the face of the ham - you see distinct muscle groups. Cut where the muscles join, separating the ham into 3 major portions. To slice, hold the piece in place with a carving fork and cut perpendicular to the face. Slice against the grain of the meat.

Dark Chocolate Brownies

I'm still looking for the ultimate brownie recipe. I had one years ago, but can't seem to find it. Here's one I will try soon.

Photo and recipe from Better Homes & Gardens.
Ingredients

• 7 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/3 cups all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• Unsweetened cocoa powder and/or powdered sugar

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch square by 2-inch deep baking pan; set aside. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
2. Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar.
Makes: 20 to 25 brownies
To Bake Ahead: Prepare brownies as directed; do not cut into bars. Cover pan. Store at room temperature for up to 3 days. For longer storage, cut brownies into bars and layer between waxed paper in an airtight container; cover. Freeze for up to 3 months. Thaw brownies; sprinkle with cocoa powder and/or powdered sugar.

Pot Roast With Cranberries

I borrowed several holiday-themed magazines, and haven't decided what to prepare for the holidays. Here's a recipe from Mark Bittman to consider for Christmas dinner.

Of all the recipes I’ve introduced at this time of year, this one has become the most popular. I think it’s the combination of richness, sourness, and blatant seasonal link.

A cut that cooks faster, like tenderloin, works perfectly here, and it reduces the usually lengthy cooking time to just over an hour, especially if you cook the meat medium-rare, which in itself is a nice touch. The only disadvantage is that tenderloin is much more expensive than brisket, but there is so much less shrinkage that it's not as painful as you might think. In fact, two pounds of tenderloin will serve four or even six quite nicely; you would need more than that with brisket or chuck.

Ingredients

• 1 tablespoon butter or extra virgin olive oil
• 1/2 cup sugar
• 1 2-pound piece tenderloin, or 3-pound piece chuck or brisket
• Salt and freshly ground black pepper
• 1/2 cup sherry vinegar or good wine vinegar
• 1 12-ounce bag cranberries
• 1 orange
• Cayenne to taste

Method

• 1. Put butter or oil in a casserole or skillet with a lid, and turn heat to medium-high. Put sugar on a plate, and dredge meat in it on all sides; reserve remaining sugar. When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.
• 2. When meat is nicely browned, add vinegar, and cook a minute, stirring, then add cranberries and remaining sugar, and stir. Strip zest from orange (you can do it in broad strips, with a small knife ovegetable peeler), and add it to pot; juice orange, and add juice also, along with a pinch of cayenne. Turn heat to low, and cover pan; mixture should bubble but not furiously.
• 3. Cook, turning meat and stirring about every 30 minutes. Tenderloin will be medium-rare in about 1 hour, or when its internal temperature is 125 to 130 degrees; cook it longer if you want it more done. Chuck or brisket will take 2 hours or longer; it is done when tender. Taste, and adjust seasoning if necessary. Turn off heat, and let roast rest for a few minutes, then carve and serve, with sauce.

Source: The New York Times

Sweet-and-Spicy Bacon

My son loves bacon. I wonder if he will like it cooked this way.

8 strips thick-sliced bacon
Fresh coarsely ground pepper
2 tablespoons brown sugar

Saute bacon in a skillet over medium heat. Grind pepper to taste directly onto the bacon (finely ground pepper will be too "dusty" and peppery). Turn bacon over and pepper the other side.

Cook bacon almost to desired degree of doneness and sprinkle with brown sugar. Cook until sugar melts but doesn't burn or stick, 1 minute.

Il Tost (Grilled Cheese ahd Ham Sandwich)

Here's a recipe from Alone in the Kitchen with an Eggplant.

Four thin, square slices white bread (Pepperidge Farm's Very Thin Sliced White/Wheat)
1-1/2 tablespoons butter
2 oz imported Italian fontina cheese, or aged Swiss or Gruyere cheese sliced thin, or slivers of Parmigian-Reggiano cheese
Two slices cooked, unsmoked ham, preferable imported cooked Parma ham, but not prosciutto
A baking dish

1. Turn on the oven to 500F.
2. Butter each slice of bread on one side only.
3. Cover the buttered side of each of two slices with cheese and top with one slice of ham.
4. Cover with the remaining slice of bread, buttered side facing in.
5. Place in the baking dish without overlapping.
6. Bake in the preheated oven for 5 minutes. If after 5 minutes the bread is not yet fully browned, bake for an additional minute.
7. Serve hot, cutting the tost diagonally in half if desired.

Black Beans for One

Alone in the Kitchen with an Eggplant is a collection of essays from cooks, chefs, writers, and others, all on the theme of eating alone. This is one of the recipes by Jeremy Jackson that I'd like to try.


1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 15-oz can black beans
Salt and freshly ground pepper

In a medium saucepan, heat the olive oil over medium heat, then add the onion and garlic. Cook them, stirring frequently, until they've started to brown. Add the beans and their liquid, stir, and lower the heat.

Simmer the beans, partially covered, stirring occasionally, until the liquid thickens a bit and is smooth - about 20 minutes. Add salt and pepper to taste. At this point, the beans can be served immediately or removed form the heat, covered, and kept warm for up to 15 minutes.