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Good Luck Tamales with Cochinita Pibil

By
Kylie Thomas
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0
A small white plate with a hot pink tamale in a triangle shape and rolled tamales on a plate in the bottom left corner.

In many parts of Latin America, and in Latino communities in the United States, tamales are an integral part of the winter holidays. Families and friends usually make them in big batches by forming a casual assembly line to spread the corn husk wrappers, fill them with masa and seasoned meats, and then tie the wrappers closed for steaming. This recipe for 30 tamales calls for Cochinita Pibil, a Yucatan specialty of pork marinated in achiote (annatto seeds) and citrus, then wrapped in banana leaves, and slow-cooked. Hibiscus flowers (“Jamaica” in Spanish) are usually used to make tart, ruby-red tea; here they dye the corn husks a bright pink. Shop for spices, masa, corn husks, as well as hibiscus at your local Latino market.

A person spoons a filling onto a hot pink tamale.

How Does Soaking Tamales Corn Husks in Hibiscus Tea Change the Flavor?

Soaking tamale corn husks in hibiscus tea or Jamaica, introduces a distinct tart and subtly floral complexity that you wouldn’t get with plain water. Besides the vibrant pink/red color hibiscus makes the corn husks, the tartness slightly transfers to the masa as the tamales steam. This means you end of with a dough that’s delicate as well as lightly flavored.

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A small white plate with a hot pink tamale in a triangle shape and rolled tamales on a plate in the bottom left corner.

Good Luck Tamales with Cochinita Pibil

  • Author: Chef Marijke Uleman
  • Yield: 30 Tamales, Serves 15 1x
Print Recipe

Description

Making tamales into a good luck charm.

Ingredients

Scale

For the cochinita pibil:

  • 3–4 large banana leaves
  • 3 tbsp achiote seeds
  • Juice of 2 oranges
  • 2 tbsp sea salt
  • 2 lb bone-in pork shoulder or butt

For the tamales:

  • Dried hibiscus flowers (jamaica)
  • 1 lb corn husks (45–50 pieces, depending on husk size)
  • 3 cups lard
  • 4 tsp baking powder
  • 8 cups heirloom corn masa harina (preferably 1 full bag Masienda)
  • 2 1/2 tbsp kosher salt
  • 6–8 cups warm broth or water

Instructions

For the cochinita pibil:

  1. Briefly pass banana leaves over an open flame to make them flexible.
  2. Grind achiote seeds into a powder, then mix with orange juice and salt to form a liquidy paste.
  3. Rub marinade all over the pork and refrigerate for at least 1 hour, preferably overnight.
  4. Preheat oven to 200 degrees. Wrap pork in banana leaves, place in a baking dish, and bake for 6 hours.
  5. Unwrap pork, increase oven to 350 degrees, and bake for 30 minutes to develop a crust.
  6. Shred and serve warm. Store leftovers in the fridge for up to 4 days.

For the tamales:

  1. Make a hibiscus tea and soak corn husks in it for at least 10 minutes while you prepare the masa.
  2. Using a stand mixer with the whisk attachment or a hand mixer, whip lard on high until light and fluffy, about 5 minutes or until it reaches the texture of cake frosting.
  3. Add baking powder and gradually incorporate masa harina, mixing well.
  4. Slowly add 6 cups of warm broth or water, mixing to form a cohesive dough. Reserve the extra 2 cups to adjust moisture as needed. The masa should be well hydrated, not gritty, and have a creamy, airy texture that spreads easily.
  5. Taste the masa and add salt, whipping to incorporate. Use about 1 tsp per 3 cups masa if using unsalted liquid. Adjust if using salted broth.
  6. Gently wring out your corn husks and pat dry with a dishtowel.
  7. Arrange each husk with the wide end closest to you and the smooth side facing up.
  8. Using a spoon, spatula, or bench scraper, spread a thin, even layer of masa (about 2 ounces or 4 tablespoons) in a 3-inch by 5-inch area, leaving the narrow end uncovered.
  9. Add 1 ounce (1–2 tablespoon) of cochinita pibil to the center of the masa.
  10. Fold one side of the husk over the filling, then the other. Fold the bottom end toward the top. Optional: tie with a strip of corn husk to secure.
  11. Fill the bottom of a tamale steamer (or pot with a steamer basket) with water.
  12. Place tamales upright in the insert or basket and cover. Steam over medium-high heat for 75–90 minutes.
  13. Check for doneness: if the husk pulls away from the masa easily, they’re ready. More tamales may require longer cooking.
  14. Remove from heat and let rest, covered, for at least 15 minutes. Tamales will firm up as they cool.

Notes

The recipe calls for more corn husks than you’ll need but some may be too small or tear so it’s a good idea to have extras on hand.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Black-Eyed Peas Salad

By
Kylie Thomas
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0
A big white bowl of salad with various toppings and black eyed peas beside a small pink plate with the salad on it.

You’ll find black-eyed peas on every Southern table at the New Year. Since we’re at the northern tip of the Appalachias, maybe we need to embrace this dish more often than we do! The sheer number of black-eyed peas (a type of bean) makes them a symbol of plenty and abundance. This fresh, vibrant Black-Eyed Peas Salad is a take on the classic Southern “Hoppin’ John,” swapping rice for citrus-dressed greens and adding crunchy cornbread croutons for texture. Legendary radicchio here adds radiant color and a complex note of bitterness.

A big bowl of salad sits below a small plate of the salad as cabbage and winter citrus sit around the dishes.

What is the “Hoppin’ John” Our Black-Eyed Peas Salad is Based on?

The Black-Eyed Peas Salad is a take on the Southern culinary tradition of Hoppin’ John. This classic dish comes from Southern American and African foodways. Hoppin’ John is traditionally a combination of black-eyed peas, rice, pork (such as bacon or ham hock), and sometimes chopped onions or other vegetables. Historically, you serve the dish on New Year’s Day, where eating brings good luck and prosperity for the coming year.

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A big white bowl of salad with various toppings and black eyed peas beside a small pink plate with the salad on it.

Black-Eyed Peas Salad

  • Author: Chef Marijke Uleman
Print Recipe

Description

We believe black-eyed peas are one of the most underrated ingredients.

Ingredients

Scale

For the cornbread croutons:

  • 4 cups cubed cornbread (use favorite cornbread recipe)
  • 6 tbsp unsalted butter

For the orange citrus vinaigrette:

  • 2 blood oranges, juiced (4–6 tbsp juice)
  • 2 oranges, juiced (6–8 tbsp juice)
  • 2 tsp orange zest
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 2/3 cup extra-virgin olive oil
  • 2 tsp maple syrup
  • Salt and pepper to taste

For the salad:

  • 6 cups kale, de-stemmed and chopped
  • 1 large head purple radicchio, shredded
  • 3 cups cooked black-eyed peas (or 2 cans, drained and rinsed)
  • 4 blood oranges, supremed
  • 1/2 cup toasted pecans or walnuts (optional)

Instructions

For the cornbread croutons:

  1. To make the croutons, heat a skillet over medium heat. Add butter and cook until golden brown and nutty.
  2. Add cornbread cubes and toast for 5–7 minutes until crispy. Set aside.

For the orange citrus vinaigrette:

  1. To make the vinaigrette, whisk together juices, zest, vinegar, mustard, and honey. Slowly whisk in olive oil. Season with salt and pepper.

For the salad:

  1. Massage chopped kale with a little vinaigrette to soften.
  2. In a large bowl, combine kale, radicchio, and black-eyed peas. Toss with vinaigrette.
  3. Fold in blood orange supremes and nuts, if using. Top with cornbread croutons and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Miso Sweet Potato Pie with 12 Grapes for the New Year

By
Kylie Thomas
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0
A miso sweet potato pie sits on a dark wood table with sliced citrus, grapes, and pomegranate seeds on top.

In Spain and parts of Latin America, requires New Years revellers to eat 12 grapes at midnight to ensure luck all year long. Here, Chef Uleman invites us to eat our grapes as part of a scrumptious sweet potato pie laced with miso and tahini as well as a reduction of dark beer. “I believe that miso and tahini absolutely belong in sweet treats!” says Marijke Uleman. They build layers of umami that make this dessert an adventure for the palette. Your local oriental market should have the miso while you can head to your favorite Mediterranean Pitaland for the tahini and local farm for sweet potatoes as well as table grapes.

What is Miso in Our Sweet Potato Pie Recipe?

In our Sweet Potato Pie recipe, miso serves as a surprising but highly effective flavor agent. You’ll taste the difference of this unique and complex ingredient. Specifically, white miso is what we use because it is milder and sweeter than darker varieties. It doesn’t make the pie taste savory. Rather, miso performs a trick where it deepens and enhances the natural sweetness as well as the warmth of the sweet potato and spices.

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A miso sweet potato pie sits on a dark wood table with sliced citrus, grapes, and pomegranate seeds on top.

Miso Sweet Potato Pie with 12 Grapes for the New Year

  • Author: Chef Marijke Uleman
  • Yield: Serves 6-8 1x
Print Recipe

Description

Miso, tahini, and grapes upgrade your usual Sweet Potato Pie for the New Year.

Ingredients

Scale

For the crust:

  • 1/4 cup unsalted butter, softened
  • 1/4 cup dark brown sugar
  • 1 large egg, lightly whisked
  • 7 oz almond flour
  • 1/2 tsp fine sea salt

For the grapes:

  • 1 bag red seedless grapes
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • Pinch of pepper
  • Pinch of salt
  • 1 tbsp unsalted butter

For the filling:

  • 1 lb roasted sweet potato purée
  • 1/2 cup dark beer, reduced to 1/4 cup
  • 1/2 cup dark brown sugar
  • 1/4 cup maple syrup
  • 3 large eggs
  • 1 egg yolk
  • 2 tsp ground ginger
  • 1 tsp ground cardamom
  • 1/4 tsp ground turmeric
  • 1/4 tsp sea salt
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 tbsp tahini
  • 1 tbsp cornstarch mixed with 1 1/2 tbsp water
  • 1 tsp instant espresso
  • 1 tbsp white miso

Instructions

For the crust:

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar, add egg, almond flour, and salt until dough forms.
  3. Press into greased 9-inch pie pan and chill for 1 hour. Dock crust, line with parchment and weights. Bake 15–20 minutes, then cool.

For the grapes:

  1. Toss grapes with lime juice, maple syrup, pepper, and salt. Dot with butter and roast 25–30 minutes.
  2. Set aside until ready to serve.

For the filling:

  1. Preheat oven to 375 degrees.
  2. Roast sweet potatoes at 400 degrees for 35–45 minutes, remove skin, then purée.
  3. Place the beer in a small saucepan and reduce to 1/4 cup and let cool.
  4. Whisk remaining filling ingredients together until smooth. Pour into pre-baked crust and bake at 350 degrees for 25–30 minutes until set.
  5. Cool to room temperature. Top with roasted fruit and drizzle juices on top before serving.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Oliebollen Dutch Donuts

By
Kylie Thomas
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0
A white bowl full of Oliebollen Dutch donuts being held by a person as another sprinkles powdered sugar overtop.

In the Netherlands, a cascade of tiny currant-studded Oliebollen are a central part of New Years eating. Oliebollen literally means “oil balls” in Dutch. “They’re similar to donuts but with a slightly more rustic, bread-like crumb,” says Chef Uleman. “Hot, crisp edges, give way to a tender, airy center dotted with sweet currants. A snowfall of powdered sugar makes them irresistible.” They are best eaten fresh out of the fryer so invite friends to help shape and fry them so you can enjoy these symbols of abundance and joy together while they’re still warm. Go local with the recipe’s milk, butter, and flour to try the quality difference.

What are the Origins of Oliebollen, Dutch Donuts?

Oliebollen, the beloved Dutch fried dough treats come from ancient origins. Their history stretches back to the earliest winter celebrations with the Germanic tribes who celebrated the winter solstice. During this time, they would consume cakes made with preserved fruit and flour fried in oil. They did this believing that the fat would protect them from the evil goddess Perchta. The specific iteration known as Oliebollen became established during the Middle Ages as a symbol of the New Year.

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A white bowl full of Oliebollen Dutch donuts being held by a person as another sprinkles powdered sugar overtop.

Oliebollen, Dutch Oil Ball Donuts

  • Author: Chef Marijke Uleman
  • Yield: Serves 8
Print Recipe

Description

A soft, pillowy dessert for the New Year.

Ingredients

Scale

For the batter:

  • 1/2 cup lukewarm water
  • 1/4 cup plus 1 tsp granulated sugar, divided use
  • 4 1/2 tsp instant dry yeast
  • 4 cups flour
  • 2 large eggs
  • 2 cups milk, lukewarm
  • 1 tsp salt
  • Raisins

For frying & serving:

  • 8 cups vegetable or sunflower oil
  • Confectioners’ sugar for garnish
  • Ground cinnamon for garnish

Instructions

For the batter:

  1. Mix 1 tsp sugar into lukewarm water. Sprinkle yeast on top and let sit 10 minutes until bubbly.
  2. Combine flour and remaining sugar in a large bowl. Make a well in the center, add eggs and yeast mixture.
  3. Add half the milk, mix, then add the rest. Mix until smooth. Cover with damp towel and let rise for 1 hour.
  4. Stir in salt and raisins.

For frying & serving:

  1. Heat oil in a deep pot to 350 degrees.
  2. Using two oiled spoons, form and drop small dough balls into hot oil. Fry in batches until golden brown.
  3. Drain on paper towels. Dust with confectioners’ sugar and cinnamon before serving.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Pickled Baby Carrots with Lentils

By
Kylie Thomas
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0
Three orange rectangular plates with pickled baby carrots, smoked labneh, and lentils.

This gorgeous plate of Pickled Baby Carrots will emerge from your kitchen looking like glistening gems. They are served with lentils, whose coin shape has made them an ancient symbol of financial wealth and security. Add smoked labneh and a toasted pita chip for the perfect combination of creaminess, sharpness, sweetness, and crunch. In addition to the lentils’ good luck message, this dish starts the year off on note of good health. Check out your local Middle Eastern restaurant for a wonderful place to get labneh and pita chips. Plus, be sure to grab carrots and herbs from a local farm stand or grocer.

A person drizzles honey over a small orange plate of pickled baby carrots with smoked labneh and lentils.

What is Labneh in Our Pickled Baby Carrots Recipe?

Labneh comes from the Middle Eastern as a version of a “soft cheese.” It uses Greek yogurt and puts it through a straining process that leaves you with a thick, spreadable texture and tangy flavor. For our Pickled Baby Carrots recipe, the labneh adds in another textural point that you can scoop onto pita chips along with the carrots and lentils.

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Three orange rectangular plates with pickled baby carrots, smoked labneh, and lentils.

Pickled Baby Carrots with Lentils

  • Author: Chef Marijke Uleman
Print Recipe

Description

Did you know lentils are one of the lucky ingredients from ancient days?

Ingredients

Scale

For the smoked labneh:

  • 600 g Greek yogurt
  • 4 tbsp olive oil, divided
  • 100 g lapsang souchong loose tea
  • 2 tbsp caraway seeds
  • 2 tsp pink peppercorns
  • Zest of 2 lemons
  • 20 g thyme sprigs
  • Coarse sea salt and black pepper

For the pickled carrots:

  • 1,300 g carrots, peeled and cut into 3-inch by 1/2-inch pieces
  • 2/3 cup apple cider vinegar
  • 2/3 cup water
  • 1/2 tsp sea salt
  • 1 tbsp cane sugar

For the lentils:

  • 240 g lentils
  • 120 ml olive oil, divided use
  • 2 medium red onions, finely diced
  • 4 cloves garlic, finely diced
  • 4 tsp caraway seeds, lightly toasted
  • 1 tsp fennel seeds, lightly toasted
  • 3 tbsp superfine sugar
  • 160 ml sherry vinegar
  • 20 g mint leaves, coarsely chopped
  • Salt and pepper to taste

Instructions

For the smoked labneh:

  1. Mix yogurt, 2 tbsp olive oil, and 1/2 tsp salt. Place in cheesecloth, tie, and hang in a pitcher in the fridge for 24 hours to drain.
  2. Line a shallow pan with foil. Add tea, caraway seeds, pink peppercorns, lemon zest, thyme, and 4 tbsp water. Heat on the stove until smoking, then reduce heat.
  3. Place drained labneh on parchment paper over a wire rack. Place the rack in the shallow pan, smoke for 5 minutes on low heat, seal tightly, then let sit off heat for 5 minutes.
  4. Cool, drizzle with remaining olive oil, and store in the fridge.

For the pickled carrots:

  1. Place carrots in a large Mason jar or container.
  2. In a saucepan, heat vinegar, water, salt, and sugar until dissolved. Adjust flavor if needed.
  3. Pour brine over carrots until fully submerged. Add more vinegar or water if needed.
  4. Seal, shake, and refrigerate for at least 1 hour (best after 24 hours). Store in the fridge for 2–3 weeks.

For the lentils:

  1. Rinse lentils and boil in water for 20–25 minutes until cooked. Drain and toss with 1/2 tsp salt.
  2. Sauté onion and garlic in 1 tbsp olive oil for 8–10 minutes. Add caraway and fennel seeds, cook for 1 minute.
  3. Stir in sugar, then vinegar. Reduce for 3 minutes.
  4. Mix with lentils, remaining olive oil, 1 tsp salt, and black pepper.
  5. Top lentils with smoked labneh, pickled carrots, and za’atar sourdough crackers.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.

Wicked: For Good, A Magical Cocktail

By
Kylie Thomas
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0
A Wicked: For Good cocktail sits on a black table with mint leaves for garnish.

Elphaba, Glinda, Fiyero, Boq, and the whole gang are back to finish the story of Wicked: For Good and reveal the true tale of Oz. That’s right, after a year of waiting, part two of the Wicked movies is hitting theaters November 21. Finally we’ll get to see what becomes of Elphaba as she flees Oz as well as what the rest of the crew get up to in her absence. To celebrate their return, we’re mixing up a magical cocktail that stuns in presentation and wows with its flavor. Who could resist that stunning purple Empress 1908 Gin?

A small shot of pueple gin pours into a Wicked: For Good cocktail with a foggy yellow base and mint leaves on top.

What is Wicked: For Good About?

Wicked: For Good takes us into the second half of the musical Wicked where the town has turned on Elphaba, claiming her as a wicked witch. While Elphaba runs away to unknown lands, Glinda only grows her powers and popularity as she joins on to the palace in Emerald City. With an angry mob growing quickly behind her, we’ll see how Elphaba repairs her friendship and what the conclusion of her relationship with Fiyero holds.

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A Wicked: For Good cocktail sits on a black table with mint leaves for garnish.

Wicked: For Good, A Magical Cocktail

  • Author: Sarah Cascone
  • Yield: Makes 2
Print Recipe

Description

A cocktail full of the magic of friendship. And a bit of gin, too!

Ingredients

Scale
  • 3 oz Empress 1908 Gin
  • 2 oz simple syrup
  • 1.5 oz fresh squeezed lemon juice
  • 2–4 oz ginger beer
  • 16 mint leaves

Instructions

  1. Add the mint leaves, simple syrup, and lime to a cocktail shaker with ice. Shake vigorously for 15 seconds. Strain pour into a rocked glass that is filled ¾ of the way with crushed ice. Pour in the ginger beer. Leave enough room for the gin.
  2. Float the gin by pouring it over the back of a spoon into the glass.
  3. Garnish with a bunch of fresh mint.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Sarah Cascone
Styling by Anna Franklin
Photography by Dave Bryce

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Cranberry Recipes for the Holiday Season

By
webpubpro
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0
A plate with a seared pork chop topped with cranberry-bourbon sauce, alongside small bowls of shaved Brussels sprouts salad.

Just when nature is toning down the brilliant colors of fall, here come cranberries and their tart, festive bursts of brightness. First harvested 12,000 years ago by the indigenous Wampanoag people, this fruit is native to North America. Five recipes here take them beyond basic holiday cranberry sauce, including a zesty compote that will happily stand in for the more traditional options. From there, a main dish, a vibrant green salad of shaved Brussels sprouts, and a decadent, celebratory cocktail show the versatility (and deliciousness) of the fabulous American cranberry. But much more awaits for those who love this holiday season treat.

Cranberry Recipes for the Holiday Season

Cranberry Orange Fig Compote

An assortment of holiday foods including a plate with white cheese and cranberry sauce.

This compote from James Beard Award-winning author Cheryl Alters Jamison makes a luscious side served with turkey, ham, prime rib, or other holiday meat. It’s also good when spooned around a soft creamy cheese and scooped it up with crackers or toast. We’ve been known to whisk a tablespoon or two into a homemade vinaigrette dressing, as well.

Seared Pork Chops with Cranberry-Bourbon Sauce

A plate with a seared pork chop topped with cranberry-bourbon sauce, alongside small bowls of shaved Brussels sprouts salad.

The classic pairing of pork and fruit shines here, with a hint of smoky richness from bourbon. Just before serving, a nubbly gremolata of pistachios and parsley adds a contrasting flash of color and texture. Not to mention, the gremolata is a wonderful addition to a sandwich, or an excellent spread for a luscious cocktail hour cheeseboard.

Shaved Brussels Sprouts Salad

A red bowl filled with shaved Brussels sprouts topped with cranberries, almonds and shredded cheese. Small accompanying bowls contain additional Brussels sprouts, shredded cheese and almonds.

Green salads are particularly welcome in winter for their brightness and freshness. This one’s a beauty, a toss-up of textures, hues, and hearty flavors blended with a tangy-sweet dressing. You get that delightful pop of fresh cranberry, too. In addition to their wonderful flavor, they deliver valuable doses of vitamins C, A, K and E. Have a second helping!

Winter White Pavlova

A large meringue topped with whipped cream, fresh cranberries, orange zest and mint leaves sits on a parchment lined baking tray.

Everyone needs to bring something sweet to the table. This has a few steps, but makes a dreamy, creamy holiday treat. My mother used to whip one up when she wanted a show-stopping Christmas dessert. It should be eaten within about an hour of assembly for the best bite. The final result feels like eating a cranberry cloud … and you will wow your guests with its elegant presentation.

Meatballs in Cranberry Gojuchang Sauce

Flavorful meatballs in cranberry gojuchang sauce, creating a harmonious blend of sweet, savory, and spicy flavors, perfect for a satisfying and delicious meal.

Our Meatballs in Cranberry Gochujang Sauce recipe takes the traditional appetizer in a bold, savory-sweet direction. The secret is the sauce, which blends the tartness of jellied cranberry sauce with the rich, fermented heat of gochujang (Korean chili paste) as well as fresh ginger and vinegars.

Cranberry Margarita

Three cranberry margaritas garnished with lime and staged for a Christmas table

This festive Cranberry Margarita proves that the classic cocktail is truly a drink for all seasons. It transforms the traditional lime-forward margarita into a beautiful, tangy, winter-ready sip by blending fresh cranberries and cranberry juice with silver tequila, Cointreau, and fresh lime.

Cranberry Rosemary Spritz

A rosemary cocktail in a white wine glass, gleaming with bright red cranberry juice and staged on a black background

Rosemary is a match made in heaven for cranberry with its winter-forward essence. A fragrant homemade rosemary simple syrup infuses this cocktail with a sophisticated, piney aroma that perfectly complements the tartness of cranberry.

Spiced Cranberry Tart

A cranberry tart garnished for fall

This is the festive showstopper you’ve been waiting for. The tart’s unique texture begins with an oat-based crust that is filled with a rich, silky cranberry curd. The curd is made by cooking fresh cranberries with orange juice, zest, and a cinnamon stick, then blending the cooked fruit and thickening the mixture with eggs and butter.

Spiced Mascarpone Cranberry Cake

Half a cranberry cake with cranberries and powdered sugar on top.

A decadent Spiced Mascarpone Cranberry Cake marries Italian richness with festive autumn flavors. We’re suckers for this cake’s creamy base which incorporates mascarpone cheese into the batter, ensuring a moist, tender, and subtly tangy crumb. The cake is then baked with a generous layer of tart cranberries, orange zest, and warming spices.

Cranberry Kombucha Apple Cider Rum Punch

Cranberry Kombucha Apple Cider Rum Punch

The robust warmth of spiced rum and aromatic apple cider with the tart, tangy zing of cranberry kombucha makes this cocktail a must for your next gathering. The kombucha here, gives this cocktail a light, bubbly finish as well as a fermented health kick.

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Savory and Sweet Pear Recipes for the Fall Season

By
Kylie Thomas
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0
roasted pears with toppings served on a black textured tray

The mighty apple often steals the spotlight during the fall season, but honestly, the pear deserves center stage. Its subtle sweetness, tender texture, and wonderful aroma make it the ultimate star of fall baking and cooking. Forget everything you thought you knew about this simple fruit; we’re diving into a collection of recipes that transforms the pear. Bake and cook this fall fruit into cozy upside-down cakes, savory side dishes, and so much more. Get ready to fall in love with the season’s most elegant, and frankly, most delicious fruit.

Pear Recipes for Fall

Ginger Pear Upside-Down Cake

A pear upside down cake sits on a wooden table with a slice taken out of it on a plate to the top left.

This elegant Ginger Pear Upside-Down Cake is a way to welcome the fall season and celebrate the often-overlooked pear. We’ve deliberately turned the tropical pineapple classic on its head, creating a dessert that perfectly showcases pear’s tender texture by lacing it all with a flourish of fresh ginger.

Apple and Pear Syrup Recipe

apple pear jam inside jar with spoon

If you’ve ever tasted Limburg’s Appelstroop, you know how this syrup can transform teas, pastries, and even savory items like stew. Save some money and learn to make this Apple and Pear Syrup yourself to always make sure you have a jar on hand. Your future self will thank you.

Grilled Cheese and Pear Sandwich

A pear grilled cheese sandwich set on a rustic table with slices of bread beside it

We know at first look this recipe can seem a bit unusual. But, we promise after one bite you’ll see why we pair such a cheesy comfort food with pears. You’ll also prepare a garlic and oil parsley sauce that adds an herby touch to this delicious combination.

Pear and Goat Cheese Bites

Triangle cuts of a phyllo pastry with fresh herbs as garnish in between, on a round plate in the left corner, and a stack of terra cotta colored plates with three gold forks on a wooden surface.

These Pear and Goat Cheese bites are the appetizer you’ve been missing in your life. Here, sweet pears mix with tangy goat cheese all nestled inside crispy phyllo dough sheets. To finish things off, we’re adding a bit of heat thanks to a drizzle of hot honey. Try our Homemade Hot Honey for the best flavor possible.

Roasted Pears

roasted pears with toppings served on a black textured tray

Roasting pears can take their texture from crunchy and snappy to incredibly soft and tender. Plus, it also brings out the sweet flavor of the pears to match the salty blue cheese crumbles and the bright crunch of pistachios as well as pink peppercorns. It’s a simple, sophisticated plate that’s excellent for the holidays.

Partridge in a Pear Tree Christmas Mocktail

An orange Christmas mocktail staged with Christmas decorations and a red pear

Even though this mocktail is for Christmas, we think its use of pear juice and a pear garnish make it fabulous for any time during the fall. The drink combines Knudsen Pear Juice with vanilla simple syrup and bright lime juice for a tasty balance. The non-alcoholic rum and ginger beer also add a warm, complex finish.

Story by Kylie Thomas

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Brussels Sprouts Recipes to Adorn Your Holiday Table

By
Kylie Thomas
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Seared brussels sprouts in a cast iron pan with walnuts and pancetta.

If you think you hate Brussels sprouts, then stop right there! You’ve just been cooking them wrong. This vegetable gets a bad rap from people boiling it into oblivion. But, when you treat this ingredient with a little creativity, and a lot of heat, it transforms into a culinary masterpiece. Forget the soggy side dish you’re used to. Instead, we’ve gathered a collection of recipes designed to make Brussels sprouts a showstopper, from crispy, tangy salads to savory, bold-flavored side dishes.

Brussels Sprouts Recipes

Simple Mustard Brussels Sprouts

Brussels sprouts in a ceramic dish held in two hands.

For this side dish, we toss fresh Brussels with oil, roast until they achieve the perfect crunch, and then coat in a tangy and flavorful grainy mustard dressing. Finishing these with a drizzle of balsamic vinegar elevates the sprouts into the perfect combination of flavors.

Roasted Brussels Sprouts and Balsamic Onion Galette

A Brussels sprout galette with red onion on it, cut into triangular slices.

This rustic tart combines tender, shredded Brussels sprouts with sweet red onions that have been caramelized in tangy balsamic vinegar. We’re encasing this savory, cheesy filling in a flaky pastry crust that’s baked until golden and crispy. The best part of this recipe is that the rustic feeling allows for any shape of tart.

Brussels Sprouts with Pomegranate Seeds and Venison Jerky

Roasted to perfection, these tender and flavorful Brussels sprouts make a delightful side dish, featuring a harmonious blend of earthy flavors and a hint of sweetness, complemented by a subtle smoky undertone.

Pomegranate seeds seem like an unlikely match for Brussels sprouts but their tangy sweetness adds a special nuance. We’re roasting Brussels sprouts then tossing them in a sherry vinegar mix. The secret is the addition of finely diced venison jerky, which provides a savory, smoky counterpoint as well as a source of protein.

Shaved Brussels Sprouts Salad

A red bowl filled with shaved Brussels sprouts topped with cranberries, almonds and shredded cheese. Small accompanying bowls contain additional Brussels sprouts, shredded cheese and almonds.

This Shaved Brussels Sprouts Salad is an example of raw preparation and how it completely transforms this vegetable. The Brussels sprouts are thinly sliced and tossed in a tangy-sweet homemade dressing of olive oil, Dijon mustard, and honey. Then we complete the recipe with bacon, Manchego cheese, cranberries, and toasted almonds.

Kimchi Baked Brussels Sprouts

A white dish on a white surface with red kimchi and roasted Brussels sprouts with a serving fork, a cup of beer, and some broken seeded crackers above the bowl.

Our Kimchi Baked Brussels Sprouts recipe is a symphony of bold, Asian-inspired flavors for an inventive sprouts dishes. The brilliance of crispy oven-roasted Brussels sprouts pairs with a savory, tangy, and slightly spicy kimchi sauce. The combination of these two fermented foods enhances their umami depth.

Brussels Sprouts in Orange and Apricot Sauce

An aerial view of a bowl of Brussels Sprouts covered in an Orange Apricot Sauce.

This quick and easy Brussels Sprouts in Orange and Apricot Sauce recipe is a sweet and zesty side dish to accompany your table. You’ll briefly cook these then quickly sauté in a chili oil base with minced garlic and ginger. The final touch is a unique sauce blending apricot jam, fresh orange juice, and balsamic vinegar.

Crispy Brussels Sprouts with Walnuts & Pancetta

Seared brussels sprouts in a cast iron pan with walnuts and pancetta.

For those wishing for a mix of textures to go with their Brussels Sprouts, this recipe is for you. We layer this dish with rich flavors from salty pancetta and crunchy walnuts. Then, it’s all coated in a tangy dressing of Dijon mustard and Champagne vinegar.

Story by Kylie Thomas

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7 Fall Salad Recipes for Staying Healthy All Year Long

By
Kylie Thomas
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0
Fennel Orange Salad served on a plate, which is placed on a blue surface

Once the leaves leave their trees and the clocks fall back, we start craving comfort food. It’s easy to forget during this time that fall produce delivers some of the best, most complex flavors of the year that fit perfectly into salad recipes. We’re trading lightweight greens for robust, earthy ingredients like roasted beets, hearty kale, and sweet citrus. Try one of the recipes below to see the humble salad into a deeply satisfying, full-on meal. After all, dinner can be both cozy and fulfilling without weighing you down.

7 Fall Salad Recipes

Salad with Apple Bourbon Dressing

A salad with lettuce, radishes, edible flowers, and an apple bourbon dressing all in a black bowl on a dark blue table.

What could be more fall than an Apple Bourbon Dressing? Apple cider from your local farm fuses with bourbon, maple syrup, shallots, ginger, and other seasonings. Among a mix of lettuce and radishes, it shines without being too overpowering.

Lemon Za’atar Salad

Fresh Lemon Za'atar Salad with Crispy Focaccia Croutons and Colorful Vegetables

Whenever the cooler weather hits, a bit of za’atar spice is here to warm you up. This Lemon Za’atar Salad is zesty, herbal, and savory with a trace of citrus throughout it all. Use this salad recipe on those days you need a little wake-me-up.

Citrus and Kale Salad With Fig and Honey Vinaigrette

A plate with a salad on it has plenty of kale and citrus fruits like orange slices with drinks in the top right corner of the photo and more plates and forks to the left.

This Citrus and Kale Salad with Fig and Honey Vinaigrette is a bright and refreshing take on fall flavors. It combines the robust, earthy bitterness of kale with tangy segments of grapefruits and oranges. The salad finishes with a homemade vinaigrette that blends fig and honey with lemon and Dijon mustard.

Fennel Orange Salad

Fennel Orange Salad served on a plate, which is placed on a blue surface

As a star of fall produce, fennel’s natural anise flavoring makes for a perfect match with sweet citrus. This Fennel Orange Salad uplifts the two with whipped ricotta, lemon juice, honey, and olive oil. Serve it alongside crunchy and delicious homemade olive croutons.

Roasted Radish Salad

A white bowl full of a Roasted Radish Salad topped with a sprig of dill and featuring more plates, a napkin, and small bowls of seasoning nearby.

Take advantage of radishes during their peak! This Roasted Radish Salad offers a surprising way to enjoy radishes. The heat mellows their intensity, bringing out a subtle sweetness and tender texture. We then toss them in savory flavors like garlic, Old Bay seasoning, crunchy celery, and a Dijon dressing.

Reuben Salad with Grilled Cheese Croutons

Reuben salad with sliced meat on top and a drizzle of thousand island dressing.

We’re taking all the savory, tangy flavors of your favorite sandwich and transforming them into a hearty salad. This recipe features thick-sliced corned beef and sauerkraut dressed in a creamy, homemade Thousand Island dressing. The ultimate twist is the grilled cheese croutons, made from marbled rye and Swiss cheese.

Maple Curry Salad Dressing

A large bowl of fresh, leafy green salad with a smaller serving on a plate with pita bread

In case you already have a salad in mind but just need the dressing to finish things off, let us be your guide. Our Maple Curry Salad Dressing is equal parts sweet and spicy. Autumnal maple syrup transforms with curry powder, cumin, aleppo pepper, orange zest, grapeseed oil, and white balsamic vinegar.

Story by Kylie Thomas

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