Innholdsfortegnelse for December 2021 i Food Network Magazine

We’ll never understand why the word vanilla has come to mean plain, because it’s actually one of the most complex spices on the planet. The vanilla flower blooms just one day a year—and the vanilla bean needs up to nine months to mature. Then it still has to be cured—which can take another five or six months—before the seeds are ready to be extracted. It’s an incredibly labor-intensive process, which is why, ounce for ounce, vanilla is the second most expensive spice. (Saffron is number one.) Nevertheless, most professional bakers will tell you that it’s worth every penny. Here’s the scoop on all things vanilla.…

INA GARTEN’S VANILLA EXTRACT Put 12 vanilla beans in a jar that’s tall enough to hold them without bending. Add enough vodka to fully cover the vanilla beans (about 1 bottle of vodka, depending on the size of your jar). Allow the mixture to sit at room temperature for at least a month. The vodka will become vanilla extract and the vanilla beans will be soft enough that you can cut off the ends and squeeze out the seeds when you need them for baking. The extract can sit at room temperature indefinitely; keep refilling the jar with more vanilla beans and more vodka.…

SERVES 10 Ingredients ½ pound of bacon, cut into ½-inch pieces1 medium red onion, cut into ¼-inch pieces3 celery ribs, cut into ¼-inch pieces4 tablespoons butter1 cup all-purpose flour3 cups chicken stock4 cups milk1 pound white cheddar cheese, grated1 tablespoon hot pepper sauce1 tablespoon Worcestershire sauceCoarse salt and freshly ground black pepper, to taste½ cup warm Canadian golden lager or any pale lagerChopped scallions or chives, for garnish Directions 1 In a 4- or 5-quart Dutch oven, cook bacon over medium heat, stirring occasionally, for about 5 minutes or until lightly browned. 2 Add onion, celery, and butter and sauté until onion softens, about 5 minutes. 3 Add flour and cook, stirring constantly, over medium heat for about 4 minutes. Whisk in chicken stock and bring to boil for 1…

Here’s something new to do with that holiday fruitcake: Turn it into petits fours! Cut any fruitcake into 1½-inch squares, then arrange on a rack set over a sheet of parchment paper or a baking sheet. Melt 8 ounces chopped white chocolate with 2 tablespoons coconut oil in the microwave, stirring every 30 seconds, until smooth. Spoon the white chocolate over the fruitcake squares, then top each with a candied cherry and let set.…

How to enter: Go to foodnetwork.com/whoscounting and enter your best guess. The winner will receive $500 and three runners-up will each receive $50. NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine December 2021 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning November 19, 2021, at 12:01 a.m. ET, through December 20, 2021, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/whoscounting on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, email address and a guess of the number of starlight peppermints in the jar that appears in the December 2021 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with…

ACTIVE: 20 min l TOTAL: 1 hr 20 min l MAKES: 12 3 large russet potatoes2 tablespoons unsalted butter, meltedKosher salt and freshly ground pepper⅓ cup shredded cheddar cheese⅓ cup shredded habanero cheeseSour cream and chopped scallions, for topping 1. Preheat the oven to 350°. Pierce the potatoes a few times with a fork. Place directly on the oven rack and bake until tender, about 1 hour. Set the potatoes aside until cool enough to handle. 2. Increase the oven temperature to 450°. Quarter the potatoes lengthwise and scoop out most of the flesh. Brush the potato skins on both sides with the melted butter and season with salt and pepper. Place the potato skins on a baking sheet, skin-side up, and bake until crisp, about 15 minutes. Flip the…

How do you feel about fruitcake?…

VANILLA BEANS These actually aren’t beans; they’re the fruit of vanilla orchids. Most recipes call for scraping out the flavorful tiny black seeds. BEST USE: Whole beans are pricey (about $2 to $3 each), so save them for vanilla-forward recipes like pudding and homemade ice cream. VANILLA BEAN PASTE This mix of vanilla bean seeds, sugar and vanilla extract gives baked goods big vanilla flavor and nice black specks without the hassle of splitting beans. BEST USE: Think of this as a shortcut vanilla bean. Use it just as you would whole beans, in recipes where vanilla is the star. PURE VANILLA EXTRACT This is the most common form of vanilla, made by macerating beans in water and 35 percent alcohol. BEST USE: This all-purpose vanilla is good for almost…

Prep 1 HR 10 MIN Total 1 HR 40 MIN Ingredients 8 Servings 24 Ingredients Cookies 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough ¼ cup all-purpose flour Icing 2 cups powdered sugar¼ teaspoon vanilla⅛ teaspoon almond extract2 to 4 tablespoons milkFood color, if desiredCandy sprinkles, if desired 1 Heat oven to 350°F. In large bowl, break up cookie dough; thoroughly work in flour. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Work with half of dough at a time, refrigerating remaining dough until needed. 2 On floured work surface, roll dough ¼ inch thick. Cut with floured 2 ½- to 3-inch holiday-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough. 3 Bake 8 to 11 minutes or until cookies are…

Countdown to Christmas on Hallmark Channel is the most wonderful time of the year! It wouldn’t be Christmas without this tradition—Holiday Movies 24/7—including all new original premieres. Grab friends and a mug of cocoa to savor the season’s best heartwarming fare. Make Movie Night Magical Get inspired by this peppermint-scented guide and create a movie night spread! Serve popcorn drizzled with melted chocolate and peppermint, plus hot chocolate with peppermint stick stirrers. PREMIERES SUNDAY, NOVEMBER 21 AT 8/7C: A Kiss Before Christmas Stars Teri Hatcher & James Denton mysterious Santa transports Ethan to a parallel universe where he must convince his wife Joyce to fall in love with him again. PREMIERES SATURDAY, NOVEMBER 27 AT 8/7C: Christmas at Castle Hart Stars Lacey Chabert & Stuart Townsend Event planner Brooke goes…

1 CHOOSE YOUR BREAD Cut enough 1-inch cubes to equal 12 cups (remove any tough crusts) and toast on a baking sheet in a 325° oven until just crisp but not golden, about 10 minutes. 2 MAKE THE CUSTARD Whisk 4 eggs and 4 egg yolks in a large bowl with ½ teaspoon salt and 1 cup granulated sugar (or ½ cup each granulated sugar and brown sugar or maple syrup). Whisk in 2 cups each milk and heavy cream, then 1 or 2 ingredients from Group A and, if desired, 1 ingredient from Group B. GROUP A • 2 teaspoons vanilla extract• ½ teaspoon almond or other extract• ½ teaspoon ground ginger, cinnamon, allspice or pie spice• 2 teaspoons finely grated lemon or orange zest• 1 tablespoon instant espresso…

BASIC SUGAR COOKIES ACTIVE: 45 min l TOTAL: 2½ hr (plus cooling) MAKES: 24 to 36 2½ cups cake flour, plus more for dusting1 teaspoon baking powder¼ teaspoon salt2 sticks unsalted butter, at room temperature¾ cup granulated sugar1 large egg1 teaspoon pure vanilla extract 1. Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture in two batches until just combined. Divide the dough between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm,…

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 6 to 8 ¼ cup extra-virgin olive oil, plus more for brushing7 cloves garlic, smashed1 bunch broccoli rabe, cut into 2-inch pieces¼ teaspoon red pepper flakesKosher salt1 small loaf country bread, halved and cut into ½-inch-thick slicesFreshly ground pepper2 4-ounce balls burrata cheeseFlaky sea salt, for serving 1. Heat the olive oil in a pot or dutch oven over medium heat. Add 6 smashed garlic cloves and cook, stirring, until golden, about 2 minutes. Add the broccoli rabe, red pepper flakes and a pinch of kosher salt. Cover and cook, tossing occasionally, until the broccoli rabe is tender, 8 to 12 minutes. 2. Heat a grill pan over medium heat. Grill the bread until well marked, 2 to 3 minutes per…

ACTIVE: 15 min l TOTAL: 30 min l MAKES: 24 1 8-ounce tube refrigerated crescent roll dough24 cocktail franks1 large egg, lightly beatenEverything seasoning blend, for sprinklingMustard, for serving 1. Preheat the oven to 375°. Line a baking sheet with parchment paper. 2. Unroll the crescent roll dough and separate into triangles. Cut each triangle into 3 long strips. Wrap each strip around a cocktail frank, pressing to seal. 3. Arrange the wrapped franks seam-side down on the baking sheet. Brush the dough with the beaten egg and sprinkle with everything seasoning. Bake until golden, about 15 minutes. Serve with mustard. PRESENTED BY…

ACTIVE: 25 min l TOTAL: 25 min l MAKES: 12 1 pound lump crabmeat, picked over¾ cup panko, plus more for dredging¼ cup mayonnaise1 large egg, lightly beaten2 scallions, chopped1 tablespoon dijon mustard1 tablespoon chopped fresh dill1 teaspoon Old Bay SeasoningKosher salt2 tablespoons extra-virgin olive oil12 Hawaiian slider bunsTartar sauce, sliced tomatoes and lettuce leaves, for topping 1. Toss the crabmeat with the panko, mayonnaise, beaten egg, scallions, mustard, dill, Old Bay and ½ teaspoon salt in a large bowl. Form the crab mixture into 12 patties (2 inches each). Spread more panko on a dish and dredge the crab cakes in the panko, pressing gently to adhere. 2. Heat the olive oil in a large skillet over medium-high heat. Working in batches, add the crab cakes to the pan…

malcolm Gladwell popularized a theory that you need to practice something for 10,000 hours to become an expert, and by his reasoning, I think I’m pretty close to being an expert in decorating cakes with M&M’S. My training started a decade ago on my older daughter’s second birthday, when I set out to place four different colors of M&M’S on her cake in a dizzying pattern designed to look like a penny-tile floor (exhibit A, below). I had to buy the candies at the M&M’S flagship store in Times Square because I’m uptight and wanted a very specific burgundy hue, and it took me four hours to arrange them—which would have been fine had I started the project before 10 p.m. A couple years later, I attempted a simpler design…

Bread Book You’ll find foolproof formulas for rustic baguettes and other loaves in this new book from Tartine founder and master bread baker Chad Robertson. $40; penguinrandomhouse.com Bittman Bread Former New York Times food columnist Mark Bittman shares no-knead recipes for sandwich bread, cinnamon rolls and more. $35; hmhbooks.com Advanced Bread Baking at Home If you have the basics down, move on to this book from chef Daniele Brenci and try recipes like marble chocolate sourdough. $25; pagestreetpublishing.com The Sweet Side of Sourdough Pastry chef Caroline Schiff shows readers how to whip up sourdough desserts, including cakes. $22; pagestreetpublishing.com…

MEXICAN Mexico is the birthplace of vanilla, and beans from here are known for their warm flavor. You’ll detect spicy notes similar to cloves and nutmeg. TAHITIAN Expensive Tahitian beans are prized for their fruity, floral notes of licorice and cherries. They’re plumper than other beans and tend to contain more seeds. MADAGASCAR BOURBON These long, slender beans have a sweet, creamy flavor. They’re not made with bourbon—they’re named after Bourbon Island (present-day Réunion). INDONESIAN This cousin of the Madagascar bean has smokier, slightly woody notes. It also has good stability; the flavor holds well when it’s heated.…

Cinnamon-spiced winter warmers, stouts that taste like gingerbread…all the holiday ales that hit the shelves this time of year might seem like a marketing gimmick, but they actually have a long, storied history: In medieval Scandinavia, Vikings brewed strong malty beers for yuletide celebrations, flavoring them with herbs and spices. An 11th-century law even required Norwegian households to brew these special beers or face fines! These days, breweries across the United States get in on the fun by releasing their own carefully crafted seasonal brews. By most accounts, San Francisco ’s Anchor Brewing Company started the tradition in America. The 125-year-old brewery (pictured above) has been producing a top-secret recipe every holiday season since 1975—and the pressure is on each year to create something new that fans will love. Brewmaster…

1 I love giving out personalized recipe cards for dishes that I make during the holidays. That way, friends and family can re-create them anytime they want. —Eddie Jackson, BBQ Brawl 2 I build a giant grazing table by putting down butcher paper and covering it with sliced cheeses, crudites, dips and platters of freshly fried latkes with all the toppings. It’s so photogenic, plus people always end up stuffed, and it lets me spend more time enjoying my guests! —Jake Cohen, author, Jew-ish 3 When in doubt, give chocolate as a gift. This hot cocoa mix is better than anything you can buy in a store, and the recipe goes a long way. —Jessica King, co-owner, Brother Wolf, Knoxville, TN HOT COCOA MIX 1 pound dark chocolate, finely grated…

RED AND WHITE CHECKERBOARD COOKIES ACTIVE: 50 min l TOTAL: 4½ hr l MAKES: about 48 1 4-ounce bar white chocolate, chopped2 sticks unsalted butter, at room temperature½ cup granulated sugar½ teaspoon salt1 large egg, at room temperature1 teaspoon pure vanilla extract2¾ cups all-purpose flour, plus more for dusting1 teaspoon finely grated blood orange zest1½ to 2 teaspoons red gel food coloring1 cup red or white sanding sugar 1. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly. 2. Beat the butter, granulated sugar and salt in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Beat in the egg and vanilla, then mix in the melted white chocolate. Reduce the speed to low…

PEPPERMINT LAYER CAKE WITH M&M’S TREES ACTIVE: 1 hr l TOTAL: 1½ hr (plus cooling) FOR THE CAKE ½ cup vegetable oil, plus more for the pans2¾ cups cake flour, plus more for the pans2 teaspoons baking powder1 teaspoon salt¼ teaspoon baking soda1 stick unsalted butter1⅔ cups granulated sugar4 large eggs2 teaspoons pure vanilla extract½ to 1 teaspoon pure peppermint extract1½ cups buttermilk FOR THE FROSTING AND TREES 4 sticks unsalted butter, at room temperature½ teaspoon salt5 cups confectioners’ sugar, plus more for dusting2 teaspoons pure vanilla extract½ to 1 teaspoon pure peppermint extract¼ cup milk2 ounces semisweet chocolate, finely chopped1 tablespoon unsweetened cocoa powder4 ice cream sugar conesRed and green M&M’S, for decorating 1. Make the cake: Preheat the oven to 350°. Brush two 9-inch round cake pans with…

STEAK SALAD WITH MISO DRESSING ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4 Kosher salt½ cup farro3 cloves garlic (2 large and 1 small)1 pound flank steak (¾ to 1 inch thick)Freshly ground pepper5 tablespoons extra-virgin olive oil1 large bunch scallions, cut into 2-inch pieces3 tablespoons rice vinegar2 tablespoons miso4 teaspoons honey1 5-ounce package mixed baby greens½ large seedless cucumber, halved lengthwise and sliced into half moons1 cup cherry tomatoes, halved if large 1. Bring a medium saucepan of water to a boil; season with salt. Add the farro and the 2 large garlic cloves. Reduce the heat and simmer, stirring, until the farro is tender, about 15 minutes. Drain, return to the pot and smash the garlic into the farro. Let cool. 2. Meanwhile, pound the steak…

SPINACH-RICOTTA STUFFED SHELLS ACTIVE: 45 min l TOTAL: 1½ hr l SERVES: 8 to 10 FOR THE SAUCE ¼ cup extra-virgin olive oil6 cloves garlic, thinly sliced2 28-ounce cans San Marzano tomatoes, crushed by hand1 teaspoon dried oreganoPinch of red pepper flakes, plus more for toppingKosher salt and freshly ground pepper FOR THE STUFFED SHELLS Kosher salt9 ounces jumbo pasta shells (30 to 34 shells)1 tablespoon extra-virgin olive oil1 8-ounce bag fresh spinach2 cups ricotta cheese2 cups shredded low-moisture mozzarella cheese⅓ cup finely chopped fresh parsley¼ cup grated parmesan cheese, plus more for topping2 teaspoons finely grated lemon zest1 large egg, beatenFreshly ground pepper 1. Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2…

ACTIVE: 45 min l TOTAL: 2 hr 5 min l SERVES: 8 to 10 FOR THE CRUST ⅓ cup extra-virgin olive oil, plus more for brushing⅓ cup cold water, plus more if needed2 cups all-purpose flour, plus more for dustingKosher salt FOR THE FILLING 2 cups grated peeled butternut squash (from a 2½-pound squash)1 10-ounce box frozen chopped spinach, thawed1 cup fresh ricotta cheese1 cup grated fontina cheese (about 4 ounces)½ cup grated parmesan cheese (about 1½ ounces)½ cup half-and-half1 bunch scallions, thinly sliced¼ cup chopped fresh parsley3 large eggs¼ teaspoon ground nutmegKosher salt and freshly ground pepper 1. Make the crust: Combine the olive oil and water in a liquid measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the…

ACTIVE: 25 min l TOTAL: 50 min l MAKES: 24 2 tablespoons vegetable oil1 large onion, finely choppedKosher salt and freshly ground pepper½ cup sour cream1 5-ounce package garlic-and-herb cheese spread (such as Boursin), at room temperature1½ cups shredded mozzarella cheese (about 6 ounces)2 tablespoons chopped fresh chives½ teaspoon onion powder12 medium jalapeño peppers, halved lengthwise and seeded (stems intact)8 cups sour cream and onion potato chips (about 7 ounces)Cooking spray1 cup all-purpose flour3 large eggs1½ teaspoons paprika 1. Preheat the oven to 400°. Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion and season with salt and pepper; cook, stirring occasionally, until softened and golden, 8 to 10 minutes. Transfer the onion to a bowl and add the sour cream, cheese spread, mozzarella, chives,…

ACTIVE: 50 min l TOTAL: 1 hr 15 min l MAKES: about 24 2 large russet potatoes (about 1 pound), peeledKosher or sea salt¼ cup whole milk4 tablespoons unsalted butter½ cup all-purpose flour1 large egg plus 3 egg yolksPeanut or vegetable oil, for deep-frying (about 8 cups) 1. Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth. 2. Combine the milk, butter, ½ teaspoon salt and ¼ cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden…

ACTIVE: 30 min l TOTAL: 1 hr l MAKES: 24 1 14-ounce package refrigerated pie dough (2 sheets)All-purpose flour, for dusting4 slices bacon4 large eggs¼ cup heavy creamKosher salt and freshly ground pepperChopped fresh chives, for topping 1. Preheat the oven to 350°. Roll out 1 sheet of pie dough on a lightly floured surface until very thin and about 14 inches in diameter. Cut out 12 rounds with a 2¾- to 3-inch cookie cutter. Repeat with the remaining sheet of pie dough. Press the rounds firmly into each cup of a 24-cup mini-muffin pan (preferably nonstick). Lightly prick the bottoms and sides with a fork. 2. Bake the crusts until lightly browned, 12 to 15 minutes. Let cool slightly. 3. Meanwhile, cook the bacon in a small skillet over…