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.

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.

Blood Orange Old Fashioned

Procedure

1. In a cocktail shaker, stir all ingredients together and shake well.

2. Take two cocktail glasses and add desired amount of ice.

3. Garnish with a maraschino cherry and blood orange peel.

4. Serve immediately.
    

Tips

1. Strain the freshly squeezed blood orange juice to remove any pulp or seeds.

Ingredients

4 oz Bullet Bourbon

2 oz fresh blood orange juice

2-3 dashes orange or cherry bitters

1 tsp honey

Maraschino cherries for garnish, optional

Blood orange peel for garnish, optional

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.

Farro Tahiri

Culinary History:

Farro, is a group of ancient whole grains comprised of 3 ancient wheat types. This ancient grain is sourced from Italy and is known for its complex nutty taste and it's similar appearance to brown rice grains. Because farro is so easily digested and so low in gluten, farro can often be eaten by people who are gluten intolerant. 

SERVES: 6 - SERVING: 3 oz 

Ingredients:

2 cup farro, rinsed and drained
2 cups vegetable broth, low-sodium
2 cups warm water
1 tsp salt

(Veggies for the Tahiri)
2 pounds sweet potato (about 2), peeled and cut into ½-inch cubes
½  tsp salt
1 tsp sunflower oil
1 head of cauliflower, 2 cups chopped cauliflower florets into pea size
2 medium carrots,  ½ cup chopped diced ¼ inch cubes
12 french beans, ⅓ cup chopped into ½ inch sized
½ cup green peas, fresh or frozen

(Whole Spice masala)
3 cloves
3 whole green cardamoms
1 small cinnamon stick

(For the Masala)
1 tbsp sunflower oil
2 red onions, sliced thin, about 1 cup
1 tsp salt
2 medium sized tomatoes, diced, about ½ cup
1 tbsp ginger-garlic paste
1 green chili, seeds removed slit into half
 2 tsp Keralan Curry Spice Blend

(For Garnish)
1 tbsp finely chopped mint leaves
3 tbsp finely chopped cilantro leaves
½ tbsp lemon juice

Procedure:

To roast the sweet potato:

1. Preheat an oven to 375 degrees and position an oven rack in the center.

2. In a large bowl, combine 1 tsp oil, and salt with sweet potato, toss until well combined.

3. Transfer the mixture onto a rimmed baking sheet, spreading evenly.

4. Place the baking sheet into the oven to roast, stirring every 15 minutes, until fork tender, about 30 minutes.

To Make the Tahiri:

1. Preheat heat a dutch oven, medium high heat, add 1tbsp of oil

2. Add the whole masala and sauté till the spices are fragrant for about 2 minutes

3. Now add the sliced onions, and add the 1 tbsp of salt and sauté until the onion become golden

4. Reduce the heat to medium

5. Now add the ginger garlic paste and sauté for about 2 minutes

6. Now add the chopped tomatoes and and sauté for another 3 minutes

7. Now add the spices and the chili and sauté for another minute

8. Now add the rinsed farro and the salt and sauté for another minute.

9. Now add the water + vegetable stalk cook on medium high and once the liquid boil close the lid and seal it with an aluminum foil and cook on low heat for another 30 minutes

10. Take the lid off and add the roasted sweet potato, cilantro and mint and the lemon juice and fluff the faro

Cooks notes:

If the farro is not cooked, close the lid and turn off the heat and keep it for another two minute.

Classic Dal Made Easy

Serves 8 - 10

Ingredients:

1 cup of masoor dal (orange colored lentils)
1 lb butternut squash, cleaned, peeled and cut into one inch cubes
1 tsp turmeric
2 medium onions, cut half inch cubes 3 cloves of garlic, thinly sliced
1 tsp Keralan Curry
2 tbs + 1tsp sunflower oil 1 green chili (optional)
 ½ lime juiced
1 ½ tsp kosher salt (For the Garnish)
1 tbs,cilantro leaves chopped

Procedure:

1. Wash and drain the lentils. Keep aside.
   

2. Take a pressure cooker, set to sauté and sauté the onions for 2 minutes on medium heat, then add the garlic cloves and the spices, sauté for another 2 minutes.
   

3. Add the butternut squash and stir well for 1 minute.
   

4. Add 4 cups of water to the cooker and add the salt. Cover and cook on pressure for about 6 minutes.
   

5. Release the pressure, mix and add the lime juice.
   

6. Garnish with cilantro leaves and serve.

Peppery Kerala Shrimp with Curried Mayo

Ingredients:

1 lb. raw shrimp, cleaned and deveined
2 tbsp sunflower oil
1 lemon cut into wedges

Marinade:
1 tbsp Keralan Curry
1 tsp garlic paste
1 sprig curry leaves
½ tsp salt
1 tsp ground black pepper

Curried Mayo Dip:
¼ cup sunflower oil
1 tsp Keralan Curry
½ lemon ¼ tsp salt
1 tsp Dijon mustard

Procedure:

1. In a medium bowl, combine marinade ingredients. Add shrimp, mix well, and marinate in the refrigerator for 30 minutes.Discard curry leaf sprig after marinating.

2. Heat oil in a large cast iron frying pan over medium heat.

3. Add shrimp and fry for 2 minutes. Turn shrimp and cook another minute.

4. Serve shrimp with lemon wedges so juice can be squeezed over top.

One Pot Dum Biryani in a French Cocotte

Ingredients:

2 lbs skinless, boneless Chicken thighs cut into medium size pieces
2 cups of long grain basmati rice
3 red onions sliced thin
¼ cup cold press sunflower oil
2 tbsp Ghee

Chicken Marinade
1 cup of Greek yogurt
1 tbsp ginger garlic paste
1 tbsp. Keralan Curry
½ tsp Kashmiri garam masala powder
1 tsp sea salt
½ lemon juiced
1/4 cup water

Biriyani Aromatics
2 Green chilies
5 cloves of garlic
2 tsp ginger garlic paste
1 bunch Cilantro leaves
1 bunch mint leaves minced fine
5 strands Saffron soaked in warm water

Whole Spices
1 bay leaf
3 green cardamom pods
3 cloves
1 small cinnamon stick
1 star anise (optional)

Garnish
10 Cashew nuts
2 tbsp raisins
2 medium onions thinly sliced, fried golden brown
1 tbsp Cilantro minced fine
1 tbsp Mint

Dough for Sealing
1 cup water
2 cup flour

Procedure:

1. Soak the brown basmati rice for ½hr – 1 hour. Wash and clean the basmati rice, till the water is clear and drain the water in a colander.

2. In a large bowl combine the marinade for the chicken and thechicken pieces and marinate for 2-3 hours or overnight.

3. Prepare the Biriyani Aromatics by chopping up the ingredients. Set aside.

4. Heat the ¼ cup oil in a Dutch oven on medium heat and sauté the cashew nuts, raisins and for about 2 minutes till the cashews get golden brown, and keep it aside for garnish.

5. Now add the 2 onions for the garnish to oil on medium high heat till crispy and golden brown, set aside.

6. Now add the whole spices sauté for 1 minute, ginger garlic paste,and the remaining onions, sauté for 2 minutes.

7. Add the marinated chicken, sauté for 2 – 3 minutes and add the Biriyani Aromatics.

8. Reduce heat to medium. Mix everything well. Cook for 2 minutes, add 1/4 cup water, close the lid, and set heat to medium low for about 20 minutes.

9. Open the lid, make sure sauce is thickened and chicken is cooked.Turn off the heat and set aside.

10. In a pot add 5 cups of water,once it boils add the basmati rice, cook until half done,about 10 minutes. Turn off the heat, strain the rice, and keep aside.

11. To assemble the individual biriyani, add a dot of ghee,layer the rice, chicken, and minced herbs alternatively to each croquette dotting layers with ghee.

12. In the top, garnish each croquette with the garnish mix and drizzle of the saffron water.

13. Seal with dough and place in oven at pre-heated to 350F degrees for about 10 minutes. Take it out, open it up, garnish and serve.

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

Gobi Musallam (Baked Spiced Cauliflower)

Culinary History:

The diverse background of this dish is evident in its name; gopi is Hindi for ‘cauliflower’, while musallam is from Urdu, the language associated with the Muslims of Hindustan, abd means 'whole' or 'complete'. It is not a coincidence that the word musallam comes from the same root as ‘Islam’ or ‘Muslim’, which has similar connotations. The Islamic Mughal dynasty of the northern part of India introduced this dish, which has now become a dish enjoyed throughout the state.

Serves 8 - 10

Ingredients:

(For the Gopi Mussalam)
1 whole cauliflower, leaves removed and roots left
1 tsp salt
1 tsp ground turmeric
1 tsp sunflower oil

(For the spice masala)
1 onions peeled and roughly chopped
2 green chilies
12 cashew nuts
1 clove garlic, peeled
1 inch piece ginger, peeled
1 tsp cinnamon
2 cloves
½ tsp nutmeg
6 green cardamom pods, husks removed
4 tbsp low fat Greek yogurt
1 tsp salt

1 tsp ghee
1 tbsp sunflower oil

2/3 cup fresh tomatoes, pureed
1 tbsp concentrated tomato paste
1 cup of low fat milk
1 cup frozen peas

(For the garnish)
1 tbsp finely chopped cilantro leaves
1 tsp nigella seed (optional)
 

Procedure:

1.    Preheat the oven to 375 degrees F. 

2. Rub the cauliflower with salt, turmeric and oil. Place the spiced cauliflower on an ovenproof tray and roast for 25 minutes or until tender. Remove the tray from the oven and set aside.  

3. Grind all the ingredients for the spice masala into a smooth paste. 

4.  In a large, heavy bottom pan on medium-high heat, add the ghee, oil, and the spice paste. Cook, stirring constantly, until the paste turns lightly golden brown.    

5. Stir in the pureed tomatoes, tomato paste and milk until well mixed. Allow the spices and vegetables to simmer on a low heat for 8 minutes. Add the peas and stir well.   

6.  Gently lay the whole cauliflower into the pan and baste with the prepared sauce. Cover the pan with a lid and cook for 5 minutes. 

7.  Remove the lid and baste again, cooking for 10 more minutes with the lid off. Serve in a large bowl or platter, garnished with coriander leaves and nigella seeds.

   Cooks notes:

   Gobi Musallam makes a stunning centerpiece for the dinner table and is perfect for sharing. Give everyone a large spoon and dig in, being sure to break the tender morsels of cauliflower off its stem.  This dish is best accompanied with either a flaky paratha or a cucumber raita. 

   Substitutions: 
   You may substitute the cauliflower for a whole head of broccoli and cook it in the same way. 
   You could substitute the cinnamon, nutmeg, cloves and cardamom spices with 1 teaspoon of Kashmiri Garam Masala.

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.

Cranberry and Apple Chutney

Serves 4 - 6

Ingredients:

3 cups fresh cranberries
2 granny smith apples, peeled, cored and cut into small dice
3 cups water
½ cup lime juice
1 cup onion cut into small dice
2 cups dried cranberries
1 tablespoon minced garlic
1 cup light brown sugar
¼ cup grated fresh ginger
1 cup sugar
2 tablespoons mustard seeds
1 tablespoon salt
1½ cups white vinegar
1 teaspoon crushed red pepper (optional, for extra kick)
1 tablespoon Keralan Curry Spice Blend

Procedure:

1. Place all ingredients in a heavy bottomed pot.

2. Place pot on the stove on high flame.

3. Bring it to a boil.

4. Reduce to a high simmer and simmer until the apples are cooked and the chutney is reduced, stirring occasionally.