We spend 2021 creating a storm and eating what we make.It’s all good.Most of them are very good.Some of them are special.
As we look back on the year, for auld lang syne, this is the extraordinary food we remember most.On hot summer mornings or cold winter nights, our fondest food memories of the year come to our minds.
And malted milk chocolate tarts.And strawberry pie.And potato puffs.And cream puffs.
In fact, almost too many to list.That’s why we’re very proud to present our favorite recipes of 2021.
1. To make caramel: Combine water, sugar, and corn syrup in a 2-quart saucepan.Stir over medium-high heat until the sugar is completely dissolved.Bring to a boil, then rinse the sides of the pan with a natural bristle pastry brush dipped in water.Boil without stirring until mixture is medium golden.
2. Turn off the heat and immediately add the butter; stir until it melts.Pour in the cream all at once and stir.Don’t worry if some of the cream forms lumps.If possible, clip a candy or frying thermometer to the side of the pan.
3. Return the heat to medium-high and bring to a boil.Cook to 242 degrees.Pour into a container.Do not stir at this time.Let it cool to room temperature.Leave for at least one day.
4. Make the hazelnut shortbread: Line a 9 x 13-inch pan with parchment paper.Spray the paper and sides of the pan with nonstick spray.shelved.
5. Add the cooled toasted hazelnuts to the bowl of the processor and process until ground.Don’t overprocess or you’ll end up mushy.Remove to a large bowl and add Crispy Rice Cereal.Mix well and set aside.
7. Melt the chocolate in a double boiler or microwave on half power.Pour it over the hazelnut/grain mixture and quickly mix it together with a large spoon or gloved hands.Pour into the prepared pan and immediately smooth it out with the back of a sprayed spoon or gloved hands.If it sets too quickly, put it in the oven on the lowest setting for a few minutes to loosen.
8. Add the caramel: Microwave the caramel or heat on a double boiler until spreadable.Do not stir more than necessary.Pour it over the hazelnut crisp layer and spread it evenly.shelved.
9. Make marshmallows: Sprinkle gelatin in ¼ cup cold water.Stir to moisten it all; set aside.
10. Place egg whites and vanilla extract in the bowl of a blender.Using the whisk attachment, beat on medium speed until soft peaks.Gradually add 1/4 cup sugar, beating until stiff peaks.
11. Once the egg whites have started, place ½ cup water, remaining ¾ cup sugar and corn syrup in a small saucepan.Bring to a boil and rinse the sides of the pan with a brush dipped in cold water.Cook to a temperature of 240 degrees.
12. If the egg whites harden before the syrup reaches temperature, reduce the mixer speed as much as possible and continue to beat the egg whites.Do not turn off the blender.
13. Once the syrup reaches temperature, slowly pour it into the mixing bowl.Try pouring the syrup between the bowl and the whisk so it goes directly into the whisk or bowl.Liquefy the gelatin in the microwave for a few seconds, then pour it over the egg white mixture.Beat until cool and stiff.
14. If the caramel has hardened, use a hair dryer to heat the top of the caramel layer so the marshmallows stick to it.Immediately pour the marshmallow over the caramel and smooth it out.Cool completely.
15. Make the ganache: Heat cream, corn syrup, and butter in a small saucepan until steaming but not boiling.Dip the chocolate into the hot cream and let it rest for a few minutes.Gently whisk until smooth; don’t whisk too enthusiastically or you’ll create air bubbles in the ganache.Pour the ganache over the marshmallow and smooth it out.Refrigerate for hours or overnight
16. To serve: Use a small soft spatula to loosen the edges and place on a cake board.With the right side up, cut 6 rows with the hot knife and 4 rows down.The knife must be dipped in very hot water and dried quickly with a paper towel between cuts.Let the knife melt in the ganache, it will chill and cut straight off.
17. To store, keep in an airtight container at cool room temperature for a day or two.For longer storage, refrigerate.
Per serving: 314 calories; 15g fat; 9g saturated fat; 22mg cholesterol; 3g protein; 44g carbohydrate; 41g sugar; 1g fiber; 36mg sodium; 32mg calcium
3. Caramelize the onion very slowly over medium-low heat.This will take 30 to 50 minutes or more, stirring occasionally as needed.
4. The onion will release moisture as it cooks, but if you find it sticking to the pan, add a small amount of water to prevent burning and release any tasty bits from the bottom of the pan.
5. You want the onions to be dark brown – almost “the color of bourbon.”They were fully caramelized by then.
6. Sprinkle the flour evenly over the cooking onions, stirring well to distribute the flour evenly.You don’t want lumps in the flour until the stock is added next.
7. Pour 2 cups of the stock over the onions, stirring as you go.Add remaining 4 cups of stock to 2 cups at a time, continuing to whisk to ensure no lumps form that require stirring.
8. Bring the soup to a boil and cook for another 30 minutes, stirring occasionally, then add the sherry vinegar and pepper.
10. Divide the hot soup among 6 heatproof bowls.Place 2 slices of toast on the surface.Place ½ cup grated cheese on top of each bowl, being careful to cover the bread.
11. Melt the cheese under the broiler.Keep an eye on this as it only takes 2 to 4 minutes depending on the broiler.
Per serving: 622 calories; 34g fat; 19g saturated fat; 97mg cholesterol; 29g protein; 50g carbohydrate; 11g sugar; 3g fiber; 1,225mg sodium; 660mg calcium
Note: If you can’t find powdered buttermilk, use whole buttermilk instead.Use 7⁄8 cups buttermilk and ¼ cup water instead of water and powdered cheese.Everything else remains the same.
2. With the steel blade in place, add the flour, buttermilk powder, instant yeast, sugar and salt to the bowl of the food processor.Process for about 5 seconds to mix everything.With the machine running, pour the liquid into the feed tube; process until a ball forms.Continue processing for 30 seconds to knead the dough.The dough should ride on the blade and clean the bowl, but remain soft.
3. Remove from bowl.If it’s a little sticky (probably it is), knead by hand 5 or 6 times, then flatten into a ½ inch thick disc.Wrap in plastic wrap and refrigerate for 60 to 90 minutes, or until very firm around the edges, about 1/2 inch.If using a marble rolling pin, put it in the refrigerator as well.
4. Meanwhile, cut each stick of butter in half lengthwise, then cut each piece in half lengthwise.Then cut each of these lengths into 8 pieces.Keep butter in the refrigerator to keep it firm.
5. Remove the dough from the refrigerator.Divide the disc into 4 parts, 3 parts each.Place steel blade in bowl and place 3 dough pieces and 1/4 butter in processor.Process until the largest butter and dough is about the size of a pea.Turn to work surface.Repeat 3 or more times in quick succession.
6. On a lightly floured surface, shape mixture into a rectangle about 6 inches x 4 inches.Lightly flour the top of the dough and roll it out into a rectangle about 18 inches x 6 inches, keeping the ends as square as possible and the sides as straight as possible.Smooth it out with your hands to keep the butter from splattering.Wipe the rolling pin frequently with a paper towel and scrape the work surface with a pastry scraper or knife to prevent the dough from sticking.
7. Use a pastry brush or oil brush to brush off excess flour from the dough so the pastry adheres properly.Center the top and bottom ends of the dough and fold into quarters.Brush off excess flour again and fold in half.Turn the dough so the folded edge is to the left.The process of rolling, folding, and turning the dough is called “turning.”
8. Repeat rolling, folding, and turning in this manner, then again, for a total of 3 turns.Since the butter is frozen and the dough freezes well, it should be possible to complete all 3 circles without cooling the dough in between.However, if necessary, place the dough on a baking sheet and place in the refrigerator for 15 to 20 minutes before continuing.The dough will become smoother with each turn, but the butter will still be visible.The dough can be refrigerated between rounds if desired.
9. After the third circle, put the dough in a plastic bag and put it in the freezer for about 30 minutes to shape.If the dough is not to be used immediately, remove from the refrigerator after 30 minutes and refrigerate for 3 days before using.Alternatively the dough can be frozen for 3 to 4 months after completion.In this case, thaw in the refrigerator for 24 hours before use.
10. Half-fill a 9 x 13-inch pan with the hottest tap water available.Place on the bottom of the oven or on the lowest rack possible.Position the rack in the upper third of the oven.close the door.
11. Line 2 baking sheets with parchment paper.Divide the dough in half.Return half of the dough to the refrigerator.On a lightly floured surface, use a rolling pin to indent the dough a few times to make it easier to roll.Roll out the dough into an 8×24-inch rectangle.If 24 inches is difficult, roll to at least 18 inches.
12. Cut into 4 equal pieces.Cut each of these rectangles in half diagonally.Each piece has a square and two sharp corners.Gently pull the square corners aside to flatten the triangle slightly.Roll it lengthwise, gently stretching the dough to stretch it out after the initial roll begins.Place on prepared baking sheet and tuck “tail” corners underneath.Bend the ends down and toward the center to create a crescent shape.Cover the roll with a towel and repeat the process with the other half of the dough.Place tray in oven and rise until doubled in size, about 1 hour.
13. Remove tray from oven and remove water.Preheat oven to 350 degrees.While the oven is preheating, brush the croissants with the beaten egg.Place each pan into another pan of the same size and bake in the upper third of the oven for about 25 minutes, until golden brown and firm to the touch.
14. To prepare ahead: Freeze after the bake has cooled completely.To serve, place it directly from the refrigerator on a baking sheet and heat it in a preheated 350 degree oven for about 10 minutes.
Per serving: 230 calories; 14g fat; 9g saturated fat; 44mg cholesterol; 4g protein; 21g carbohydrate; 2g sugar; 1g fiber; 239mg sodium; 25mg calcium
1. Preheat the broiler.Line a baking sheet with parchment paper (a little butter on the inside of the sheet will help the sheet stay in place).Place bell peppers on a baking sheet, drizzle with oil, and roast, turning frequently, until charred and blackened.Remove from oven, place in plastic bag and seal top.Do not turn off the broiler.Brush eggplant slices with oil, spread in a single layer on a baking sheet, and bake until golden on both sides; this will take several batches.
3. When the bell peppers are cool enough to handle, peel, deseeded, and chop the pulp.Make a layer of eggplant slices in the prepared pan.Grate ½ cup Emmentaler and slice the rest into thin slices.Whisk the grated Emmentaler, chopped bell pepper, and a pinch of basil into the eggs and season with salt and pepper.Spread a layer of Emmentaler slices on top of the eggplant, then spoon in some of the egg mixture.Continue making alternating layers until all ingredients are used up, ending with the egg mixture.
4. Place a baking sheet in the baking pan, add boiling water to about halfway on both sides and bake for 1 hour.
5. Meanwhile, place tomatoes, 2 tablespoons oil, and garlic in a small saucepan, season with salt and pepper, and cook over medium heat, stirring frequently, for 20 minutes.Remove and discard garlic.
6. Remove the casserole from the oven, unmold on a warm plate, discard the parchment and serve with the tomato sauce.