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
Pecan pie bars are a favorite Thanksgiving dessert in our house. I chose this pumpkin pie version to serve along with a tried and true brown-butter and vanilla bean apple pie for our intimate Thanksgiving feast. (Yes, we had leftover dessert for at least a week!)
This recipe was adapted from a “staff favorite” Food and Wine recipe, contributed by Sarah Jordan. I appreciated the press-in crust and we all absolutely loved the consistency of the bars. Pie bars have the bonus of easier portion control too- which is crucial on Thanksgiving. 😉 Great.
Yield: Makes on 9×13-inch pie
For the Press-In-Crust:
- 2 1/2 sticks cold unsalted butter, cut into cubes
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes.
- With the mixer at low speed, beat in the sifted flour-and-salt mixture.
- Preheat the oven to 350°, preferably on convection.
- Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. (I used a pyrex pan.)
- Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick.
- Refrigerate until firm.
- Bake the crust for 25 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust.
- Transfer the pan to a wire rack and let the crust cool before filling.
For the Filling:
- 1/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground cardamom, optional (I omitted it)
- 1/4 teaspoon coarse salt
- 2 large eggs
- One 15-ounce can pure pumpkin puree
- One 12-ounce can evaporated milk
- Baked Press-In Crust (above)
- crème fraîche or whipped cream, for serving, optional
- Preheat the oven to 425°, preferably on convection.
- In a small bowl, whisk the sugars with the spices and salt.
- In a medium bowl, whisk the eggs.
- Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
- Pour the filling into the crust and bake for 10 minutes.
- Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set.
- Transfer the pan to a rack and let cool completely.
- Cut into bars and serve with whipped cream or crème fraîche, as desired.
Note: Bars should be stored in the refrigerator. Serve chilled or at room temperature. (I prepared them a day prior to serving.)
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Holiday, Recipes, Thanksgiving
Tags: autumn, cardamom, cinnamon, cloves, creme fraiche, dark brown sugar, dessert, easy, ginger, pie, pie bars, press in crust, pumpkin, Thanksgiving
These caramelized carrots were part of our Thanksgiving feast. Initially, I thought that the proportions were really off in this dish- only a drizzle of the amazing browned butter vinaigrette is used and I had a tremendous amount leftover. The proportions could be reduced, of course, but I have used the leftover vinaigrette with roasted Brussels sprouts, cauliflower, CSA rutabaga, and more rainbow carrots. It is absolutely wonderful.
This recipe was adapted from chef Neil Borthwick’s “forgotten carrots” at Merchants Tavern in London via The New York Times, contributed by Mark Bittman. I modified the proportions and cooked the carrots in a cast iron skillet. I would roast four pounds of rainbow carrots next time.
Yield: Serves 4 to 6 as a side dish
- 2 pounds large carrots (I used rainbow carrots)
- 3 tablespoons olive oil
- 8 tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the carrots
- 2 cardamom pods
- 1-2 star anise
- coarse salt and freshly ground black pepper
- 3-4 tablespoons sherry vinegar, to taste
- 1 teaspoon Dijon mustard
- 3 tablespoons chervil leaves or chopped fresh parsley
- Heat the oven to 325 degrees, preferably on convection.
- Scrub the carrots, and peel them if you like (it really doesn’t matter but I peeled them).
- Set a 12-inch cast iron skillet or a roasting pan over two burners on medium heat; put the olive oil in the pan.
- When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
- Add 3 tablespoons butter, spices, salt and pepper.
- Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
- Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
- Put brown butter, vinegar, Dijon, salt and pepper in a blender or mini food processor. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning.
- Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.
Note: Leftover vinaigrette can be stored in a covered container in the refrigerator to toss with other roasted vegetables.
Posted in Holiday, Recipes, Sides, Thanksgiving, Vegetarian
Tags: browned butter, cardamom, carrots, cast iron skillet, Dijon, mustard, rainbow carrots, roasted, sherry vinegar, side, side dish, skillet, slow-roasted, star anise, Thanksgiving, vinaigrette
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 version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.
I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.
The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.
For the Marinade:
½ cup whole-milk Greek yogurt
4 garlic cloves, grated
1 tablespoon fenugreek leaves, optional
1 tablespoon finely grated ginger
2 teaspoons kosher salt
2 pounds boneless, skinless chicken thighs
½ cup (1 stick) cultured or unsalted butter, divided
1 3-inch cinnamon stick
3 to 5 green cardamom pods
1 whole clove
2 teaspoons fenugreek seeds, optional
2 medium onions, sliced
2 serrano chiles, split lengthwise (seeded, if desired)
4 garlic cloves, grated
1 tablespoon finely grated ginger
1 tablespoon fenugreek leaves, optional
1 tablespoon garam masala
1 teaspoon paprika
½ teaspoon ground turmeric
2 28-ounce cans whole peeled tomatoes
½ cup heavy cream
chopped cilantro, Brown basmati rice, and naan, for serving
To Make the Marinade:
- Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
- Add chicken and toss to coat.
- Cover and chill at least 1 hour and up to 3 hours.
For the Sauce and to Serve:
- Melt 4 T butter in a large wide pot over medium heat.
- Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
- Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
- Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
- Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
- Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
- Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
- Discard cinnamon stick (leave other whole spices).
- Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
- Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
- Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
- Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
- Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
- When cool enough to handle, cut into ¾” pieces.
- Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
- Top chicken and sauce with cilantro. Serve with rice and naan alongside.
Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: boneless skinless chicken thighs, butter, cardamom, chicken, chicken thighs, cilantro, cinnamon, cream, fenugreek leaves, garam masala, ginger, Greek yogurt, Indian, paprika, serrano chiles, stew, tomatoes, Vitamix