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

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

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.

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.

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.

Mini Chip Snowball Cookies

Ingredients:

1 ½ cups (3 sticks) butter or margarine, softened

¾ cup powdered sugar

1 tbsp vanilla extract

½ tsp salt

3 cups all-purpose flour

2 cups mini chocolate chips

1/2 cup finely chopped nuts

Powdered sugar

Procedure:

1. Preheat oven to 375° F.

2. Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.

3. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Lemony Butter Cookies

Ingredients:

2 sticks unsalted butter, softened

1 cup confectioners’ sugar

1 tbsp finely grated lemon zest

1 ½ tbsp fresh lemon juice

2 cups all-purpose flour

¾ tsp salt

For the Glaze:

½ cup plus 2 tbsp confectioners sugar

1 tbsp fresh lemon juice

1 tbsp unsalted butter, softened

Finely grated lemon zest, for garnish

Procedure:

1. Preheat the oven to 350° and position racks in the upper and lower thirds. In a large bowl, using a handheld electric mixer, beat the butter with the confectioners' sugar until very smooth, about 2 minutes. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the fresh lemon juice side of the bowl as necessary. 

2. Roll half of the dough into 1-inch balls. Arrange the balls 1 inch apart on 2 baking sheets and, gently flatten each cookie. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely. 

For the Glaze:

1. In a bowl, whisk the confectioners' sugar with the lemon juice and butter until smooth.

2. Spread the lemon glaze on the cooled cookies and garnish with finely grated lemon zest. Let the cookies stand until glaze is set, about 15 minutes.

Spiced Gingerbread Cookies

Ingredients:

3 cups flour

1 tsp Kashmiri Garam Masala

2 tbsp ground ginger

1 tsp baking soda

¼ tsp cayenne pepper

¼ tsp salt

¾ cups softened butter

¾ cup brown sugar (packed)

¼ cup molasses

1 egg

Procedure:

1. Whisk the flour, ginger, Kashmiri Garam Masala, salt, baking soda, and cayenne in a medium bowl.

2. Beat the butter and brown sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Wrap the dough in wax paper, and refrigerate for at least 4 hours.

3. Preheat to 350 degrees fahrenheit. Line 2 baking sheets with parchment paper.

4. Use cookie cutters to cut out individual cookies, and line them up on the baking sheets about 1 inch apart. Freeze the cookies until firm, about 15 minutes.

5. Bake for about 12 minutes or until cookies are slightly firm to the touch but not browned at the edges.

6. Let the cookies cool, and add icing if you’d like.

Candy Cane Cookies

Ingredients:

½ cup butter, softened 

1 tsp vanilla

½ cup shortening 

¾ tsp peppermint extract

1 cup confectioners’ sugar 

2 ½ cups flour

1 egg

½ tsp salt

For the Topping:

½ cup finely crushed peppermint candy canes

¼ cup sugar 

1 egg white

Procedure:

1. Beat butter, shortening, sugar and egg until light. Add extracts.

2. Combine flour and salt. Gradually add to creamed mixture, and continue beating just until combined.

3. Divide dough in half.

4. Wrap each half in waxed paper, chill at least 1 hour.

5. Preheat oven to 325F. 

6. On lightly flour surface, roll each piece into 5” long rope. Place ropes side by side on cookie sheet; carefully twist together, shape to form candy cane.

7. Repeat with remaining dough. Bake 9-10 minute or until golden brown at the edges.

8. Meanwhile, combine crushed candy and sugar. Remove cookies from oven, while on cookie sheet. Brush with icing sprinkle with candy-sugar mixture.

9. Remove to wire racks to cool. Makes 3 dozen candy canes (Freeze up to 3 months.)

Spiced Banana Bread

Ingredients:

1 1/4 cups all-purpose flour, plus more for dusting

1/4 cup dried cherries or currants

1 teaspoon baking soda

1/8 tsp salt

2 large eggs, beaten

1/2 cup avocado oil

1/2 tsp Kashmiri Garam Masala

1/3 cup brown sugar

1/3 cup organic white sugar

1 banana, very ripe and mashed

1 plantain, very ripe and mashed

1 tbsp wheat bran (optional)

Cook’s Notes: Kashmiri Garam Masala is replaceable by 1 tsp of ground cinnamon. For more richness, remove 1 tbsp of oil and add 1 tbsp of ghee.

Procedure:

1. Preheat the oven to 350°. Butter and flour a 9-by-5-inch metal loaf pan.

2. In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda, salt, garam masala, and dried cherries or currants.

3. Slit the plantain and take out the middle black seeds before mashing.

4. In another bowl, whisk the eggs with the avocado oil, sugar and mashed banana and plantain. Stir the banana and plantain mixture into the dry ingredients.

5. Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center of the loaf comes out clean.

6. Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely.

Plum Cobbler Tart

Ingredients:

For the Filling:

2qts. Plums, seeded and cut into ½ “ slices

1c. light brown sugar

1ea. Granny Smith apple, cored, peeled, and coarsely grated

3 tbs. cornstarch

1 tsp. Kashmiri Garam masala

For the Topping:

3c. all-purpose flour

4 ½ tsp. baking powder

1 ½ tsp. salt

1 c. sugar

1 ½ c. butter, cubed and chilled

Puff pastry squares, as needed

Procedure:

Method for the Filling:

1. Combine all the ingredients and reserve.

Method for the Topping:

1. Preheat oven to 375F.

2. Place the dry ingredients in a mixing bowl. Add the cubed butter and either rubbing the butter and dry ingredients together, or using a pastry blender, blend the ingredients until a coarse mealy texture is attained.

3. Add the cream and gently mix just until the ingredients are moistened.

Assembling and Baking:

1. Place a 3” square of puff pastry dough in each mold. Using a fork or small knife, poke some holes in each piece.

2. Place in the oven – after 5 mins check to see if the dough has set and begun to rise. When this happens, remove from the oven and using a dry kitchen towel, gently press down to deflate the pastry.

3. Fill each shell with enough filling just to reach the top. Sprinkle the topping over each tart. Place in the oven and bake until the topping is golden brown and the filling is bubbling (approximately 45 mins.)

Gingery Spiced Molasses Coffee Cake

Ingredients:

1 1/4 cup all purpose flour

1/4 cup wheat bran (unprocessed)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 tsp fresh finely grated ginger

1 tsp ground ginger

1 tbsp kashmiri garam masala

1 stick unsalted organic butter at room temp.

2/3 cup packed brown sugar

1/3 unsulfured molasses

1 large egg at room temp.

1/3 cup hot coffee (freshly brewed or espresso)

1 tbsp confectionery sugar (for decoration)

Procedure:

1. Preheat the oven to 350 degrees and place the rack in the center of the oven.

2. Butter a 9 inch round cake pan and prepare the pan by lining it with the parchment paper.

3. Whisk the flour, baking powder, baking soda, salt, ground ginger, finely grated ginger, and kashmiri garam masala. Keep aside.

4. Using a stand mixture with a paddle attachment, beat the butter and the brown sugar together on medium speed for about 2 minutes. Add the molasses and beat for another 2 minutes. Add eggs and mix for another 2 minutes.

5. Add the flour mixture and pulse to incorporate with over-mixing the flour.

6. On low speed, add hot coffee and mix until the batter comes together. Scrape the batter into the pan.

7. Bake for 28-33 minutes.

8. Take the cake out into a rack, and gently peel off the parchment paper.

9. Invert out into another rack and cool to room temperature.

10. Dust with confectionery sugar.

Naan Khatai

Culinary History:

The word “Nankhatai” is derived from the Persian word “Naan” which means bread, while
“Khatai” comes from the Afghan word meaning biscuit. Nankhatai is a traditional dessert made
for Christian and Jewish holidays. Introduced by Dutch spice traders in the sixteenth century, it
originated in the City of Surat, in the Indian State of Gujarat. The original Dutch recipe was a
shortbread, but over centuries the Indian version turned into a biscuit.

Ingredients:

1 1/4 cup unbleached all purpose flour

2/3 cup confectionery sugar

1/2 cup cold organic unsalted butter

1/8 tsp fine sea salt

Orange water (optional)

5 pods of cardamom

Dried Rose Petals (optional)

Procedure:

1. In a large bowl, rub the butter and the flour with your fingers to form a bread crumb consistency.

2. Crush three cardamom pods and remove the seeds. Using a motor and pesto, crush the seeds and keep them aside.

3. Add the rose water, cardamom, icing sugar, and rose petals to the flour mixture. Mix together to form a firm dough.

4. Take a clean surface and roll out the dough to a thickness of 3/4 inches. Using a fluted circular cookie cutter, cut the cookies and place them on a lined baking tray with parchment paper.

5. Chill the cookies for 20 minutes in the refrigerator till its firm.

6. Preheat the oven to 340 degrees and bake the cookies for about 20 minutes.

7. Remove from oven and decorate with two cardamom pods and dried rose petals.

Spiced Cranberry Dark Chocolate Bark

Procedure

1. Fit a heatproof bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Fill the bowl with your dark chocolate pieces and stir until melted, about 5 minutes. Remove the bowl and stir in most of the crystallized ginger and Kashmiri Garam Masala (saving a bit for the end).

2. Line a cookie tray or baking sheet with parchment paper and pour the melted chocolate onto the sheet. Using a spatula, smooth out the chocolate into an even layer about ¼ inch thick. Add the cranberries and nuts, and finish it off with a sprinkle of Garam Masala.

3. Chill or refrigerate for 20 to 30 minutes or until firm. 
    

Ingredients

5oz of Dark Chocolate (60% Cacao or better)
2 tablespoons minced crystallized ginger
½ tsp Organic Kashmiri Garam Masala
½ cup dried Cranberries
½ cup of your favorite Nuts

Garam Masala Spiced Cranberry Cake

Serves 8 - 10

Ingredients:

2 cups/8 ounces fresh or frozen cranberries
1 cup granulated sugar
1 tablespoon water
1 stick, unsalted butter
2⁄3 cup light brown sugar
1⁄2 cup whole milk
1⁄2 cup maple syrup
1⁄4 cup unsulphured molasses
1 1⁄2 cups all-purpose, unbleached flour
1 tablespoon ground ginger
1 tablespoon Kashmiri Garam Masla
1⁄2 teaspoonbaking powder
1⁄2 teaspoon fine sea salt
1⁄4 teaspoon baking soda
2 large eggs, lightly beaten
1 tablespoon grated fresh ginger (from 1-inch piece)
1 tablespoon orange zest

Procedure:

1. Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.

2. In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the mixture over medium heat until the sugar is completely dissolved and the cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Do not crush all of the cranberries but have about half of the cranberries more or less whole.

3. For the batter, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat in a separate saucepan. Bring the mixture to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.

4. In a large bowl, sift together the flour, ginger, garam masala, baking powder, salt and baking soda. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger and the orange zest.

5. Scrape the batter into the prepared pan. Drop large dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake and tracing large "S"s in the batter. Transfer the pan to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

Spiced Molasses Cookies

Procedure

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, Garam Masala spice blend and salt. In a shallow bowl, place 1/4 cup sugar; set aside.

2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
   Arrange balls on baking sheets, about 3 inches apart.

4. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly).

5. Cool 1 minute on baking sheets; transfer to racks to cool completely.

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoon Kashmiri Garam Masala
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses

Apple Crisp

Serves 6 - 8

Ingredients:

4 cups apples peeled, cored, and sliced
2 tbsp lemon juice
½ tsp Kashmiri Garam Masala

For the Crumb Topping:
1/2 cup flour
1 tsp. Kashmiri Garam Masala
2 tbsp butter (cold)
1/2 cup brown sugar
3 tbsp old-fashioned oatmeal

Procedure:

1. Preheat the oven to 400 degrees F. Place apples, lemon juice and Kashmiri Garam Masala in a baking dish and spread evenly.

2. For the crumb topping, mix all ingredients to form a crumb consistency.

3. Sprinkle topping on top of the apples.

4. Bake apples for 40 minutes until the top is crisp and the apples bubble. Place apple slices in individual bowls and serve warm with vanilla ice cream.