Spiced Cranberry Spritz

Ingredients:

2 inches fresh ginger
2-3 pieces of cinnamon sticks
tsp of orange zest
1 1/2 cups of water
1 cup of sugar
1/4 tsp Kashmiri Garam Masala

Procedure:

To make the spiced simple syrup:

1. Take heavy bottom saucepan on medium heat, put all ingredients

2. Once it boils, put on low and simmer for about 10 to 15 minutes until the flavors get infused

3. Sieve the liquid and keep in refrigerator cold

Make a Cranberry Spritz

1. Add an ounce of the spiced simple syrup, then 4 ounces of the cranberry cocktail base, top with sparkling cider

2. Best served in a champagne glass

Spiced French Apple Cake

Ingredients:

8 tablespoons (1 stick) salted butter, plus more for pan

2 teaspoon Garam Masala spice blend

1 1/2 pounds Granny Smith apples, peeled, cored and cut into ¼-inch slices

1 pound Braeburn or Golden Delicious apples, peeled, cored and cut into ¼-inch slices

9 tablespoons white sugar, divided

1/2 teaspoon kosher salt

2 tablespoons brandy or Calvados

95 grams (⅔ cup) all-purpose flour, plus more for pan

1 teaspoon baking powder

2 large eggs

2 teaspoons vanilla extract

Procedure:

1. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. Pour into a small heatproof bowl without scraping out the skillet. Stir the Garam Masala into the butter and set aside.

2. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes. Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.

3. Heat the oven to 375ºF with a rack in the middle position. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.

4. In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar. Gradually whisk in the browned butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with batter. Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar.

5. Bake until deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.

**Adapted from 177 Milk Street’s recipe

Asparagus with French Sauce

Serves 6 - 8

Procedure

1. Cut off the bottom inch or so—wherever it’s tough and woody—and discard. Use a vegetable peeler (or paring knife if the asparagus are huge or tough) to peel the skin away from beneath the flowering part of the stalk. Discard the skin.

2. Steam or boil in salted water for 2 to 5 minutes depending on the thickness of the stalks. Drain.

3. If you’re serving them cold, immediately rinse off with cold water to stop the cooking.

For the Sauce

1. Whisk together the egg yolk, salt, and vinegar until smooth. 

2. Slowly whisk in the oil—add about a teaspoon at a time and work it in slowly—until the sauce begins to stiffen. 

3. At this point, the oil can be added a tablespoon at a time.

**Asparagus is notoriously hard to pair but the Alsatian Pinot Gris is the closest pairing given the taste of the asparagus.

Featured Sauce: Morel/porcini mushroom mayonnaise

Ingredients

Asparagus

Wine Pairings:

Alsatian Pinot Gris

For the Sauce:

1 egg yolk
Pinch salt
½ teaspoon white wine vinegar
½ cup inert oil such as grape seed oil or avocado oil

Asparagus Wrapped in Prosciutto

Serves 24

Procedure

1. Preheat oven to 425 degrees F.

2. Cut the prosciutto strips in half lengthwise, so you have 24 long, skinny strips. Wrap each asparagus stalk tightly with prosciutto and place on a wire rack over a rimmed sheet pan. Season with ground pepper.

3. Bake until prosciutto is crisp and asparagus has browned.

Ingredients

24 thick asparagus stalks, woody ends trimmed

12 slices prosciutto

Freshly ground black pepper

Spinach Tahiri: A One Pot Dish

Serves 8

Procedure

1. Place the cilantro, spinach and 1 cup of cold water in a blender and blend until very smooth. Place the puree in a fine sieve and squeeze as much water out of it as you can. Keep in the sieve over a bowl in the refrigerator until needed.

2. Melt butter in a sauce pan. Add the onions and saute' for 6 minutes or until transparent.

3. Add the ginger and garlic and saute' for 1 minute. Add the curry, star anise and the cinnamon. Saute' for 1 minute.

4. Add the rice and saute' for 2 more minutes. Add the water, salt, pepper and tomatoes. Bring to a boil. Cover and lower heat to a simmer. Simmer for 20 minutes. Remove from heat. Let the pan rest for 5 minutes. Remove cover and fluff the rice with a fork. Stir in the puree, the peas and the garam masala and Serve.

Ingredients

1 tablespoon chopped cilantro
12 ounce fresh baby spinach, washed
12 ounces frozen petite peas, cooked in boiling salted water for 5 minutes
4 tablespoons butter
1 cup diced onions
2 teaspoons garlic
2 teaspoons ginger
1 tablespoon Keralan Curry
2 pieces star anise
2 cinnamon sticks
2 cups white basmati rice
½ cup diced fresh tomatoes
3 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Kashmiri Garam Masala

Flavorful Roasted Leg of Lamb with Gremolata Sauce

Serves 6 to 8

Procedure

1. In a heavy bottom pan over medium flame, heat about 2 tablespoons olive oil; add shallot, cook until softened and translucent. Stir in garlic, rosemary, thyme, zest of 1/2 a lemon, zest of 1/2 an orange, and anchovy paste; continue cooking, about 5 minutes more. Remove from heat and cool completely.

2. Remove the netting from the leg of lamb and place fat side down on a cutting board. Using your fingers, gently separate the muscles and flatten out. Trim excess fat and connective tissues with a sharp knife. Season the lamb with black pepper, salt, and Garam masala. Rub half of the cooled shallot mixture all over the meat, massaging it in.

3. Roll the lamb into a compact, tight roast and tie with butcher’s string. Season the outside of the roast with salt and pepper; rub with remaining shallot mixture.

4. Preheat oven to 275 degrees F. Roast the lamb, fat side up, on a rack set over a rimmed baking sheet until an instant read thermometer inserted into the center registers 125 - 130 degrees F, for medium-rare. It took our roast about 2 hours. Remove from oven and allow to rest for about 30 minutes. Meanwhile, raise oven temperature to 500 degrees F. Put the lamb back into the oven to crisp and brown the outside, about 10 minutes.

5. Make the gremolata: In the bowl of a food processor, add remaining lemon & orange zests, lemon & orange juices, parsley, mint, and pine nuts. Pulse until mixture is finely chopped. Stir in enough olive oil to create a loose pesto-like consistency. Season with salt and pepper. Remove to a serving dish and set aside.

6. After browning, allow roast to rest for a few minutes before removing the butcher’s string, carving, and serving with the gremolata.

Ingredients

1 medium shallot, minced

3 medium cloves garlic, minced

1 tablespoon finely chopped rosemary

1 teaspoon Garam masala

2 teaspoon sea salt

2 teaspoon freshly ground black pepper

1 tablespoon finely chopped thyme

Zest and juice of 1 lemon, divided use

Zest of and juice of 1 orange, divided use

2 teaspoons anchovy paste

1 Boneless Leg of Lamb, 5-6 pounds

1 cup chopped flat-leaf parsley

1 cup chopped fresh mint

1/2 cup pine nuts (or bread crumbs)

Anjeer Khajoor Barfi (Fig & Date Bars)

Serves 10

Procedure

1. Soak the dry figs and dates, separately, in hot water, just to cover the dried fruit for 15~20. Drain the water and grind them to a smooth paste adding a tablespoon of water.

2. Melt ghee and oil in a heavy bottom pan, and add the figs and date puree and cook on medium heat low, stirring frequently, until the mixture dries out about 15 minutes.

3. Stir in the nuts and the cardamom and mix well to combine the mixture well.

4. Continue to cook the barfi, on medium low heat, stirring frequently, for another 10 minutes or until the mixture starts to leave the sides of the pan.

5. Remove the mixture into a greased plate or tin and press down to form the barfi.

6. Set aside to cool. Cut into squares or diamonds when completely cooled.

Ingredients

1 cup (about 15) Dry Figs, chopped

1 cup (about 18) Dates, pitted and chopped

3 tbsp almonds, finely chopped

2 tbsp plain cashews, finely chopped

2 tbsp unsalted pistachios, finely chopped

3 cardomom pods, seeds removed and crushed fine.

1 tsp ghee + 1 tbsp sunflower oil

Curried Deviled Eggs

Serves 6 - 8

Procedure

1. Pour cold water into a pot and bring it up to a boil.
2. Once boiling, add the eggs and cook for 12 minutes.
3. Remove eggs from the pot and shock under cold water.
4. Peel the eggs and cut lengthwise.
5. Remove the yolks and place into a bowl.
6. Combine the mayonnaise, Dijon mustard, Tabasco, salt, and curry powder with the egg yolks and mix well.

Ingredients

6 or 8 Eggs
¼ cup Mayonnaise
1 tsp. Dijon Mustard
¼ tsp. Tabasco Sauce
¼ tsp. Salt
1 tsp. Keralan Curry

Prosciutto Salmon with Cardamom and Maple Syrup

Ingredients:

4 fillets of salmon about 5 ounces each, skin brown flesh and bones removed

1 teaspoon ground cardamom

½ teaspoon ground coriander seeds

½ teaspoon ground black pepper

¼ teaspoon salt

4 large, thinly slice prosciutto di Parma

2 tablespoons of maple syrup

1 teaspoon soy sauce

1 teaspoon Dijon mustard

2 tablespoons butter

Procedure:

1. Combine cardamom, coriander, pepper, salt in a small bowl. Season salmon with this mixture.

2. Wrap each salmon fillet with prosciutto. Combine the maple syrup, soy sauce, Dijon mustard in a small bowl. Heat the butter in a sauté pan, which can be put in the oven.

3. Cook the salmon a minute or so on each side. Brush each fish with the maple syrup mixture, using all of it.

4. Place in a preheated 350 degree oven for 5 to 10 minutes or until the salmon is just cooked. Serve hot with any juices that have accumulated in the pan.

Saffron Quinoa

Ingredients:

3 cups quinoa

4 cups water

2 tsp sea salt

¼ cup olive oil

¼ tsp ground saffron

½ tsp Kashmiri Garam Masala

Procedure:

1. Wash the quinoa by placing it in a fine mesh colander and rinsing thoroughly.

2. To cook the quinoa in a rice cooker: place all the ingredients in the rice cooker bowl. Use a long-handled wooden spoon to stir gently for 1 minute to dissolve the salt. Cover, set the rice cooker timer to 30 minutes and switch on.

3. To cook the quinoa on the stovetop: Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring. 

4. Fluff the cooked quinoa with a fork and serve as you would rice.

Apple Brown Betty

Ingredients:

4 slices of white bread, preferably slightly stale, cut int ½ inch cubes

2 apples, peeled, cored and cut into ½ inch cubes

1 teaspoon ground cinnamon

¼ cup raisins

1/3 cup light or dark brown sugar

2 tablespoons of apple cider or apple juice

5 tablespoons of butter, melted

Nonstick spray

Sweetened whipped cream for serving

Note: Cinnamon can be substituted with our Kashmiri Garam Masala

Procedure:

1. Preheat the oven to 350 degrees.

2. Combine the first 7 ingredients.

3. Line a half sheet pan with aluminum foil. Spay with nonstick spray. Spread the bread mixture evenly in the pan.

4. Bake for 1 hour or until the apples are cooked and the bread cube are lightly browned and starting to be a little bit crisp. Serve warm or at room temperature with the whipped cream.

Gratin of Butternut Squash and Creamed Spinach

Ingredients:

2 Butternut squashes, neck only, peeled and cut int ¼ inch rounds

1 tablespoon extra virgin olive oil

10 ounces baby spinach, washed stemmed, drained, but not dried

1 ½ cups heavy cream

¼ cup grated parmesan cheese

½ teaspoon freshly grated nutmeg

Salt and Pepper to taste

Procedure:

1. Coat the rounds of butternut squash with olive oil. 

2. Season with salt and pepper.  Arrange on a sheet pan in one layer. 

3. Place in a 425degree oven for ½ hour or until completely cooked. 

4. While the squash is cooking, prepare the spinach. In a large sauté pan, cook the spinach until just wilted. 

5. Drain and squeeze dry.  In the same pan, reduce the cream until very thick, add the spinach and nutmeg.  Season with salt and pepper.  Continue to cook until the mixture is almost thick enough to hold its shape. 

6. Let cool.  When the squash is cooked, raise the heat in the oven to 475degrees.

7.   Spoon the creamed spinach on the top of the squash, then top with the parmesan cheese. Place back in the oven and cook until the cheese is lightly brown and everything is very hot.  Serve hot.

Seared Tuna Steaks with Multi Colored Peppercorns

Ingredients:

4 tuna steaks about 5 ounces each

2 tablespoons crushed multi colored pepper corns, divided

1 teaspoon sesame seeds

½ teaspoon salt

2 tablespoons olive oil

2 tablespoons shallots, chopped

1 tablespoon green peppercorns in brine drained and crushed

¼ cup brandy

1 teaspoon soy sauce

1 teaspoon balsamic vinegar

1 teaspoon Dijon mustard

1 ½ cups heavy cream

Procedure:

1. Mix one tablespoon of the multicolored peppercorns, the salt and the sesame seeds. Coat both sides of the tuna steaks with this mixture.

2. Heat the olive oil in a sauté pan. When very hot, but not smoking, sear the steaks quickly about a minute on each side the salmon should be cooked very rare to medium rare.

3. Remove from the pan. Add the shallots, the remaining multicolored peppercorns and the green peppercorns. Cook until the shallots are soft over medium heat.

4. Add the brandy. Reduce until almost dry. Add the soy sauce, the vinegar and the mustard. Next add the cream and cook until the mixture reaches sauce consistency. Correct the seasoning with salt if necessary. Reheat the steaks slightly in the sauce. Serve the tuna with sauce.

Crema Catalana

Ingredients:

4 tbsp cornstarch

5 cup whole milk

1 slice lemon zest

1 slice orange zest

1 cinnamon stick

1 cup sugar

10 egg yolks

Additional sugar (Sugar in the Raw) to caramelize the top of each custard portion

Procedure:

1. Dissolve the cornstarch in an equal amount of cold water and reserve.  Place the milk, lemon and orange peels in addition to the cinnamon stick in a sauce pot and gradually bring to a simmer.

2. Whisk the sugar into the egg yolks and mix until the sugar is completely incorporated.  Gradually stir in the dissolved cornstarch along with approximately a quarter of the milk.

3. Gradually stir the egg yolk mixture into the rest of the milk off of the fire.  Return the custard mixture back to the fire, on medium-low heat, stirring continuously.

4. When the mixture begins to thicken to the point where it coats the back of the spoon, remove from the heat.  Immediately strain the custard through a sieve into a bowl set in an ice bath.

5. Stir the mixture over the ice for a few minutes before ladling into custard dishes and chill in the refrigerator.

6. To serve:  sprinkle each portion with a thin layer of sugar on top.  Take a blow torch to caramelize the surface. Garnish with berries or some other fruit to serve.

Empanadas di Carne

Ingredients:

For Filling:

2 tbsp extra virgin olive oil

2 lbs. ground beef

1 small onion finely chopped

2 cloves garlic, minced

Jalapeño pepper, minced

Salt to taste

Pepper to taste

2 tsp paprika

2 tsp cumin

3 tomatoes, de-seeded, cut small dice

2 tbsp cilantro, minced

2 tsp lime juice

For Dough:

1 ½ cup all-purpose flour

1 tsp salt

4 tbsp butter, cold, cut into small pieces

1 egg, lightly beaten

2 fl oz iced water

Procedure:

For Filling:

1. Heat the olive oil in a sauté pan over medium heat. Add the ground beef and brown over moderately high heat.

2. Stir in the onion and cook for about 2-3 minutes. Stir in the jalapeño, garlic paprika, and cumin. Cook, stirring, for about 5 minutes. Taste and season with salt, pepper.

3. Remove from heat and stir in remaining ingredients. Transfer to a bowl and allow mixture to cool completely before filling.

For Dough:

1. Combine flour and salt in a mixing bowl. Rub butter into flour until mixture resembles coarse crumbs, or lightly combine in a food processor. 

2. Add the eggs and water and gently work the mixture together until it forms into a ball. Cover dough with plastic wrap; refrigerate 1 hour or until firm. 

3. Roll out, cut, fill, form and cook as in making turnovers.

Gazpacho with Serrano Chilies

Ingredients:

1 piece of a baguette (around 3-4” long), crust removed and cut into cubes

2 ea. serrano chilies

3 large seedless cucumbers, peeled and coarsely chopped

3 lbs. ripe tomatoes, de-seeded, coarsely chopped

2 cloves garlic, chopped

3 cups tomato juice, or as needed

3 tbsp sherry vinegar

¾ cups extra-virgin olive oil

Salt and pepper, to taste

Procedure:

1. Soak the baguette in water for approximately half an hour. Squeeze out as much moisture as possible-reserve.

2. Place the serrano chilies on the grill or a dry pan. Sear the chilies on all sides. Lightly wrap in aluminum foil and let sit for at least 10 minutes. Unwrap, split the chilies in half lengthwise and scrap out the seeds.

3. Turn the chilies, skin side facing up and using a small knife remove the charred skin. Place the prepared chilies along with the soaked bread, cucumbers, tomatoes, garlic tomato juice, and sherry vinegar in a blender.

4. Puree the ingredients -with the blender on, gradually pour in the olive oil. Adjust the seasoning with salt and pepper.

5. Add the following garnish ingredients to the soup:

   -1 cup green peppers, small dice

   -1 cup red onions, small dice

   -1 serrano chile, de-seeded, finely chopped

   -Chill the soup placed in an ice bath under refrigeration

Brioche Bread Pudding

Ingredients:

2 Tbsp unsalted butter, softened

1 - 14 oz loaf brioche bread, cut or torn into 1 inch cubes

6 eggs

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar

1 Tbsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cardamom (optional)

1/2 teaspoon salt

Powdered sugar for garnish

Procedure:

1. Preheat the oven to 350 degrees.

2. Use the butter to coat the bottom and sides of a 9x13 inch baking dish.

3. Scatter the bread cubes in the dish.

4. In a large bowl, whisk the eggs and add the milk, cream, sugar, vanilla, salt and spices.

5. Pour over the bread cubes and let stand for 30 mins.

6. Bake uncovered for about 45 mins (in the 9x13 baking dish) or until the custard is well puffed and set, but still soft in the center. The top and edges should be golden brown. Adjust the baking time for smaller dishes.

7. Sprinkle with powdered sugar and serve warm.

Guinness Lamb Stew

Ingredients:

3 tbsp olive oil

2 lbs lamb shoulder or beef chuck cut into 2 inch chunks

1 tsp kosher salt

1/2 tsp black pepper

1 onion large chopped (white or brown)

3 leeks (white stalks not green tops)

3 garlic cloves minced

3 tbsp flour

22 oz Guinness Beer (See Note 1 and 2)

2 cups beef broth

4 carrots peeled and cut 1/2" pieces

2 potatoes peeled and cut into 2" pieces

3 sprigs thyme

Procedure:

1. Peel and cut up carrots and potatoes, mince garlic. Trim root end of leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off underwater. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.

2. Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.

3. Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.

4. Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.

5. Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.

6. If lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for 30 minutes more until lamb falls apart and the sauce has reduced and thickened.

7. Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.

Creamy Colcannon with Leeks and Potatoes

Ingredients:

2 1/2 lb. russet potatoes, peeled and quartered

Salt and freshly ground pepper, to taste

8 tbs. (1 stick) unsalted butter

3/4 cup milk

4 bacon slices, cut into 1/2-inch dice

4 large shallots, thinly sliced

1 large leek, white and light green portions, halved lengthwise, rinsed well and thinly sliced

1 bunch curly kale, about 3/4 lb., stemmed and coarsely chopped

1 small head napa cabbage, about 1 lb., cored and coarsely chopped

1/8 tsp. mace or freshly grated nutmeg

Procedure:

1. Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

2. Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.

3. Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.

4. Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

5. Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm.

Chocolate Star Cookies

Ingredients:

3 sticks unsalted butter, at room temperature

3 cups firmly packed light brown sugar

3 eggs

1 tbsp vanilla extract

3 1/2 cups all-purpose flour

1 cup plus 2 tbsp unsweetened cocoa powder

1 ½ tsp. baking soda

1 ½ tsp. cream of tartar

¾ tsp. salt

¼ cup coarse sugar, or as needed

Procedure:

1. In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy. Add the eggs and vanilla and beat until smooth. In another bowl, stir together the flour, cocoa powder, baking soda, cream of tartar and salt. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.

2. Divide the dough into 3 equal pieces, pat each into a flat disk and wrap separately in plastic wrap. Refrigerate 1 disk for at least 1 hour to use now, and store the remaining 2 disks for future use (see note above).

3. Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

4. On a work surface, place the disk between 2 sheets of plastic wrap and roll out about 1/8 inch (3 mm) thick. Use a cookie cutter to shape the dough. Sprinkle the cookies with the coarse sugar.

5. Bake the cookies until the edges are crisp, 8 to 10 minutes. Let the cookies cool.