These New York crumb cake muffins have a few qualities that elevate them a step above others. They not only incorporate lemon zest and browned butter, they also have additional crunchy crumbs hidden inside each muffin. Genius.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I used the zest of an entire lemon and modified the baking time for a convection oven. They were quite large but baked perfectly in a standard muffin tin. Great.
Yield: 12 muffins
For the Topping:
- 1/2 cup/115 grams unsalted butter (1 stick)
- 1 1/3 cups/165 grams all-purpose flour
- 1/2 cup/110 grams dark brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice or cardamom
- 1/4 teaspoon fine sea salt
For the Batter:
- 3/4 cup/180 milliliters sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon finely grated lemon zest (I used the zest of 1 large lemon)
- 1 1/2 cups/190 grams all-purpose flour
- 2/3 cup/135 grams granulated sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened
- Heat oven to 375 degrees, preferably on convection, and line a 12-cup muffin tin with liners.
Make the Topping:
- In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it’s ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
- Whisk together flour, sugar, spices and salt in a medium bowl.
- Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
Make the Batter:
- Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds.
- Add softened butter and beat for 20 seconds to work it into the flour.
- Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
- Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. (I used a cookie scoop.)
- Spoon the batter on top of the crumbs, dividing it evenly. (I used a large cookie scoop- plus a little bit extra- per well.
- Bake muffins for 5 minutes to firm up the tops so the crumbs don’t sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees.
- Sprinkle the remaining crumbs on top of each muffin. (I used 1 tablespoon per muffin, rationed with a cookie scoop.)
- Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 17 on convection or up to 30 minutes longer.
- Cool on a rack for 15 minutes.
- Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
Posted in Baking, Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: allspice, almond, breakfast, browned butter, brunch, cardamom, cinnamon, crumb cake, lemon, lemon zest, mini crumb cakes, muffins, New York, New York crumb cake, sour cream, vanilla
We missed celebrating Christmas with our extended family this year. 😦
Traditionally, my Mother-in-Law makes all of us the meatless 12-dish Ukrainian Christmas Eve feast as part of our celebration. It is a beautiful dinner, but a major undertaking. I didn’t attempt to make the complete meal, but I did make a couple of the courses for our celebration at home. 🙂
Our meal began with a (mini) shot of vodka and a bite-sized piece of challah with honey. We ate this Winter Borscht with Vushka (mushroom-onion dumplings) followed by sauerkraut and potato-cheese pierogies, which my husband purchased from a local Polish store, as our main courses. I made my Mother-in-Law’s apple strudel for dessert, post to follow.
This recipe was adapted from Tom Birchard and Natalie Danford of NYC’s East Village restaurant Veselka, via The New York Times, contributed by Julia Moskin. (I gave my husband the Veselka cookbook for Christmas!) I incorporated some of the beets, puréed, into the finished soup. I used dumplings wrappers instead of making the dough for the dumplings. I also modified the Vushka proportions and technique.
I used beets from my CSA share for the soup, made it in advance and stored it in the freezer. I made the Vushka a day in advance and stored them in the refrigerator. The recipe states that the dumplings are optional; in my house they are essential! The soup had a spicy kick which may have been from the fresh garlic, which is incorporated at the end. I enjoyed it but may consider omitting the garlic next time.
Yield: 6 to 8 servings
For the Borscht:
- 2 pounds beets, trimmed and scrubbed (do not peel)
- 3/4 cup white vinegar
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 small onion, diced
- 4 cups chicken or vegetable stock
- 2 bay leaves
- 5 whole allspice berries
- 1 tablespoon sugar, more to taste
- 1 garlic clove, minced
- 1 ½ teaspoons freshly ground black pepper
- coarse salt
- mushroom and onion dumplings (Vushka)
- chopped dill, for garnish, optional
- Coarsely chop beets, preferably in a food processor.
- In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, like salad.)(I puréed half of the strained beets in a Vitamix and incorporated them in the finished soup.)
- Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
- Combine strained stock and beet juice and simmer 5 minutes.
- Add sugar, garlic (if using), and black pepper. Season to taste with sugar and salt.
- Add half of the reserved beets, puréed, into the finished soup, as desired.
- Serve with dumplings and sprinkle with dill, as desired.
For the Vushka (Ukrainian Mushroom & Onion Dumplings):
Yield: 80 to 100 dumplings
For the Filling:
- 2 tablespoons dried porcini mushrooms
- 1 1/2 tablespoons vegetable oil
- 1/2 large yellow onion, minced
- 2 cups chopped button mushrooms
- coarse salt
- freshly ground black pepper
For the Dough: (I used Shanghai-style dumpling wrappers instead)
- 1 large egg yolk
- 1 tablespoon vegetable oil
- 3 ¼ cups all-purpose flour, more as needed
To Make the Filling:
- Place dried mushrooms in a small bowl and add 2 tablespoons of boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately.
- In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes.
- Add button mushrooms and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquid.
- In a food processor, combine both kinds of mushrooms.
- Spoon in porcini liquid, leaving behind any silt in bottom of bowl.
- Pulse together until finely ground but not pasty: about 3 or 4 pulses. Add salt and pepper to taste and set aside.
To Make the Dough: (I used dumpling wrappers and continued at Step 8)
- In a small bowl, combine egg yolk, oil and 1 1/2 cups lukewarm water and whisk 1 minute.
- Place flour in a large bowl and make a well in center. Add a third of the egg mixture and lightly mix in with fingers or a fork. Repeat 2 more times.
- Using hands, fold dough together until soft: if crumbly, gently work in more water; if sticky, add flour.
- Transfer to a lightly floured board and knead 3 minutes.
- Form into a ball, transfer to a bowl and refrigerate 45 minutes.
- Lightly flour a work surface and a pan or board for the finished dumplings. Divide dough into 3 sections.
- Using a well-floured rolling pin, roll each section out until very thin and in a rough rectangle.
- Use tip of a sharp knife to cut dough into 1 1/2-inch squares. (I used a 1 1/2-inch square cookie cutter as a guide. Each dumpling wrapper yielded 2 squares. If using square dumpling wrappers, each one may be able to make 4 squares. Next time!)
- Cover the cut dough with plastic wrap so that it doesn’t dry out.
- Drain any excess liquid from filling. Place 1/4 teaspoon filling in center of each square. (I found it helpful to pre-scoop the filling and place it on a cutting board because it dried it out slightly.)
- Wet the edges of the dough and fold squares in half to form triangles, sealing filling inside.
- Pinch the 2 opposing corners together to seal tightly, use water if necessary.
- Place on a rimmed baking sheet lined with plastic wrap or a floured surface: do not stack.
- Repeat with remaining dough and filling.
- In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. (If cooking frozen dumplings, cook until they rise to the surface and add 2 minutes.)
- Drain and serve in hot borscht, about 10 per serving, or just with sour cream.
Posted in Holiday, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: allspice, beets, borscht, Christmas, dill, dumplings, Eastern European, mushroom, one-pot, porcini, soup, Ukrainian, vegetarian, Veselka, vinegar, Vushka
This is a healthy and hearty vegetarian stew. We ate it over brown Basmati rice with steamed spinach on the side. I loved that it was loaded with warm spices.
The recipe was adapted from Brooklyn’s Kos Kaffe via The New York Times, contributed by Melissa Clark. I used farro instead of barley, used canned beans, and increased the amount of garlic. I also reduced the amount water to achieve a thicker consistency. Nice.
Yield: Serves 8 to 10
For the Baharat Spice Blend:
- 1 T sweet paprika
- 1/2 T ground coriander
- 1/2 T ground cumin
- 1/2 T ground turmeric
- 1 tsp freshly ground black pepper
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp freshly ground cardamom
- 1/2 tsp ground allspice
For the Stew:
- 5 T extra-virgin olive oil, more for serving
- 2 leeks, white and green parts, diced
- 1 bunch cilantro, leaves and stems separated
- 1 cup finely diced fennel, fronds reserved (1 medium or 1/2 large fennel bulb)
- 4 large garlic cloves, finely chopped
- 2 1/2 tablespoons baharat spice blend
- 1 small (or 1/2 large) cinnamon stick
- 2 tablespoons tomato paste
- 2 quarts chicken or vegetable stock
- 1/2 cup pearled barley or farro (I used Trader Joe’s 10 minute farro)
- 2 1/2 teaspoons kosher salt, more as needed
- large pinch saffron, crumbled
- 4 cups cooked beans or chickpeas (I used 2 15-oz cans of chickpeas, drained and rinsed)
- 2 cups peeled and diced butternut squash (1/2 large or 1 small squash)
- 3/4 cup peeled and diced turnip (1 medium)
- 1/2 cup red lentils
- plain yogurt, for serving (I used Greek yogurt)
- aleppo pepper or hot paprika, for serving
- brown Basmati rice, for serving, optional
- Make the baharat spice blend. Set aside.
- Cut leeks in half, slice into half moons, and soak in a bowl of water. Drain and finely chop in a food processor.
- In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes. (I used a large enameled cast iron Dutch oven.)
- While the leeks cook, finely chop the cilantro stems, fennel and garlic in a food processor.
- Stir the cilantro stems into the pot, along with diced fennel and garlic. Cook for 2 minutes.
- Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
- Stir in broth, 1 cup water (water can be omitted for a thicker consistency), the barley/farro, and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. (The original recipe uses 3 cups of water- increase for a more soup-like consistency, as desired.)
- Simmer uncovered for 40 minutes. (I simmered the stew for 20 minutes because I used par-cooked farro.)
- Stir in beans, squash, turnip and lentils; cook until barley/farro and vegetables are tender, about another 30 minutes.
- Taste and adjust seasonings, if desired. Remove cinnamon stick.
- Ladle stew into bowls. (I served it over rice.)
- Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika, as desired.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: African, allspice, baharat, barley, beans, butternut squash, cardamom, cilantro, coriander, cumin, dinner, farro, garbanzo beans, leeks, Middle Eastern, nutmeg, paprika, red lentils, saffron, soup, stew, turmeric, turnip, vegetarian
This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!
This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂
Yield: 4 servings
- 2 tablespoons olive oil
- 1 medium yellow onion, roughly chopped (about 2 cups)
- 6 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon grated fresh nutmeg
- 1/4 teaspoon ground allspice
- 1 medium russet potato, chopped into 1/2-inch dice
- 4 cups homemade chicken or vegetable stock
- 7 ounces arugula (I used wild baby arugula)
- 5 1/4 ounces fresh spinach (I used baby spinach)
- 1 ounce cilantro sprigs (about 1/2 packed cup)
- freshly squeezed juice from 1/2 a lemon
- plain whole-milk Greek yogurt, for serving
- 2 tablespoons extra-virgin olive oil
- Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
- Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
- Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
- Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
- Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
- Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
- Incorporate the fresh lemon juice.
- Taste and adjust seasonings if needed, and divide among 4 bowls.
- Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: allspice, arugula, cilantro, dinner, Greek yogurt, greens, lunch, Middle Eastern, nutmeg, Palestinian, rocket, shorbat jarjir, soup, spinach, turmeric, vegetables, vegetarian
This wholesome quick bread really caught my eye. I made it as a special after school snack for my kids (and me!). They enjoyed it with a glass of fresh apple cider. I thought it was absolutely perfect for breakfast with a cup of coffee.
The recipe was adapted from King Arthur Flour.com. I baked the loaf in a Pullman pan, used freshly ground allspice and freshly grated nutmeg, and substituted pecans for walnuts. Yum!
Yield: One standard or Pullman loaf
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 1 1/2 teaspoons vanilla or boiled cider
- 1/2 cup white whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon freshly ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 cup rolled oats, plus more for sprinkling top, optional
- 3/4 cup unsweetened applesauce
- 1/2 cup chopped pecans
- cream cheese, for serving, optional
- Preheat the oven to 350°F, preferably on convection. Lightly grease a Pullman loaf pan or a standard 9″ x 5″ loaf pan. (I used cooking oil spray.)
- In a large bowl, mix together the sugar, eggs, oil and vanilla.
- In a separate bowl, whisk together the flours, baking powder and soda, and spices.
- Combine wet and dry ingredients.
- Mix in the rolled oats, applesauce, and nuts.
- Pour the mixture into the prepared pan.
- Sprinkle rolled oats over the top, as desired.
- Bake the bread for 40 for a Pullman pan or up to 60 minutes in a standard loaf pan, until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven, and cool completely.
- Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
- Serve with cream cheese, or as desired.
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Posted in Baking, Bread, Cake, Coffee Cake, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: allspice, applesauce, bread, breakfast, coffee cake, King Arthur, muffins, nutmeg, oat, pecans, quick bread, rolled oats, snack cake, walnuts, whole wheat
I cannot tell you how fabulous my house smelled while this soup was cooking! A neighbor stopped by while it was on the stove and commented that our house had wonderful karma. Of course that’s true… but I also think the wonderful spices in the air helped. 🙂
This recipe was adapted from the New York Times, contributed by Melissa Clark. I used 1 1/2 pounds of cremini mushrooms and increased the amount of spinach. I also removed half of the soup from the pot, puréed the remaining soup, and then returned the solids to incorporate. It was earthy and hearty.
I added the juice of one lime which was absolutely perfect for me- very bright and delicious. My family thought is was a little heavy with lime juice. Next time, I would add the juice of one half of a lime and serve it with additional lime wedges on the side. (for me!)
Yield: 6 servings
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
- ½ pound shallots, finely diced (I used a food processor.)
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme leaves
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon ground cinnamon
- pinch ground allspice (I used freshly ground.)
- 2 ½ teaspoons coarse salt, more to taste
- 1 teaspoon freshly ground black pepper
- 8 ounces (generous!) baby spinach
- fresh lime juice, to taste
- plain yogurt or Greek yogurt, for serving, optional
- Heat 3 tablespoons butter in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with the olive oil, mushrooms and shallots.
- Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
- Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
- Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
- Remove half of the soup from the pot and reserve.
- Using an immersion blender or food processor, coarsely purée the remaining soup. Incorporate the unpuréed soup.
- Mix in lime juice. Thin with water, as needed.
- Taste and adjust seasoning, if necessary.
- Serve with dollops of yogurt and/or lime wedges, as desired.
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Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: allspice, chanterelles, coriander, cremini, cumin, gluten free, lime juice, Middle Eastern, mushrooms, oyster, shallots, shiitake, soup, spinach, stew, thyme, vegetable soup, vegetarian