Recipes for "traditional recipes"

Gather all ingredients.

Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes.

Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg.

Stir in cream, milk, brandy, and rum.

Cover and chill before serving. Sprinkle individual servings with remaining nutmeg.

In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition. Beat at high speed or whisk until fluffy.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

Simply Recipes / Annika Panikker

Add the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F.

Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.)

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. Let chill for 1 hour.

In a hurry to serve your eggnog? Chill it in an ice bath.

Simply Recipes / Annika Panikker

Feel free to omit for kid-friendly eggnog and proceed to chill.

Simply Recipes / Annika Panikker

Beat egg whites with an electric mixer until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.

Note that because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.

You can also reheat the combined eggnog and egg white mixture over a double boiler until it reaches 160°F, then remove from heat and let cool, then chill. The mixture will lose some of its fluffiness from the beaten egg whites, but not all, and the eggnog will be much airier than without the egg whites.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Eggnog will keep for several days in the fridge, especially if you've already added liquor (which acts as a preservative). Eggnog also tends to get better with time; it gets thicker and more silky, and the flavors meld together more uniformly.

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Spray 4 cookie sheets with cooking spray; sprinkle with anise seeds and set aside until needed.

Mix flour and baking powder together in a large bowl until well blended. Place sugar, eggs, and vanilla in a separate large bowl; beat with an electric mixer until light and frothy, 5 to 8 minutes. Gradually stir flour mixture into egg mixture to form a thick dough.

Working with handfuls of dough at a time, roll out onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over dough. Place springerle molds onto dough; press down hard and evenly until the mold's design registers in dough. Remove the mold. Use a small knife to cut around each cookie, and place them 2 inches apart on the prepared cookie sheets. Repeat, until all dough has been used. Cover cookies with a lightweight cotton cloth, and allow to dry for 8 hours, or overnight. The designs will remain embossed in the cookies.

When ready to bake, preheat the oven to 250 degrees F (120 degrees C).

Bake cookies in preheated oven until tops are pale brown and cookies are set, 25 to 30 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

In a large pot, add the beans and cover them with at least 2 inches of cold water. Stir in 1 tablespoon salt and let it soak overnight or for at least 8 hours. If it’s a cool day, you can leave the beans on your kitchen counter. Otherwise, pop them in the fridge for soaking.

Simply Recipes / Sally Vargas

Drain the soaked beans in a colander set in the sink and rinse them under cold running water. Return the beans to the pot and stir in the diced tomatoes, white wine, onion, carrots, celery, thyme, and garlic. Add enough cold water to cover the beans by 1 inch.

Set the pot over medium-low heat and slowly bring the beans to a simmer, covered with a lid. Once it comes up to a simmer, cook for 30 minutes. The beans will not be fully cooked at this point.

Set a colander over a large bowl and drain the beans and aromatics into it. Do not discard the cooking liquid. It’s not necessary, but if you’d like, pick out the thyme and garlic peels, and discard them.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Set an oven rack to the center.

Pat the duck legs dry with a paper towel. Heat a large (at least 8-quart) Dutch oven over medium heat and when it is hot, add the duck legs. The duck should render enough fat, so you will not need to add any oil. Brown them on both sides, about 10 minutes total. Transfer them to a platter. You can reserve some of the rendered duck fat for the breadcrumbs—pour some into a small bowl.

If you are using our Easy Duck Confit recipe, you can skip browning the duck legs, as they will already be nicely browned from their time in the oven.

If you want to serve the duck in smaller pieces, not whole, cut each leg in half at the joint between the thigh and leg. You can also pull the meat from the bones using your hands. This will make them easier to eat.

In the same Dutch oven set over medium heat, cook the bacon for 5 minutes, stirring often with a wooden spoon, until it renders most of its fat, but is not yet crisp. Transfer it to the platter with the duck.

Season the pork with the remaining 1 teaspoon salt and black pepper. With the tip of a paring knife, prick each sausage in a couple of places. This will help them keep their shape as they cook.

In the same Dutch oven set over medium-high heat, add the pork and sausages in a single layer without overlapping. Cook them until browned all over, turning them often, about 10 minutes total. Transfer them to the platter.

Cut the sausage into 1-inch rounds.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Set the Dutch oven over medium heat. To deglaze the pot, add about 1/2 cup of the reserved bean cooking liquid and use a wooden spoon to scrape the brown bits stuck to the bottom and sides.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Turn off the burner. Into the Dutch oven, add a third of the beans and spread them out into an even layer. Arrange the bacon and pork on top. Cover with half of the remaining beans. Arrange the duck and sausages on top and cover with a final layer of beans.

Pour in the reserved bean cooking liquid. There should be enough liquid to just about cover the beans (the same level as the beans). Add water if needed. If you have leftover bean cooking liquid, reserve it in case the cassoulet needs more as it cooks.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Cover the Dutch oven with a lid and set it in the oven. Bake for 1 hour and 30 minutes without opening the lid.

In a food processor, add the bread and pulse until you have large crumbs (about 1/2-inch pieces).

Simply Recipes / Sally Vargas

Take the Dutch oven out of the oven. Remove a few of the beans, then bite into them. (They should be quite close to done. If not, continue baking until they are.)

If the beans look dry, add enough of the reserved bean cooking liquid to barely cover the beans. Spread a layer of breadcrumbs over the cassoulet. Pop the Dutch oven back into the oven, uncovered, for 20 minutes.

Take the Dutch oven out of the oven again, and with the back of a large spoon gently press the breadcrumbs into the cassoulet to dampen them. Bake it again, uncovered, for 15 minutes.

Raise the oven temperature to 350ºF.

Once again, take the Dutch oven out of the oven, and gently press the breadcrumbs into the cassoulet. Drizzle the top with 2 tablespoons duck fat or olive oil. Bake it again, uncovered, for 15 to 20 minutes, until the top is golden and glistening.

Sprinkle with parsley and serve.

Some beans, like flageolets, will absorb liquid as the cassoulet rests out of the oven, so don't be alarmed if the cassoulet appears a little soupy at first.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Leftovers will keep in the refrigerator for up to 5 days. You can also freeze cassoulet in an airtight container for up to 3 months.

Simply Recipes / Sally Vargas

In the bowl of a stand mixer, stir 1 cup flour and 1 tablespoon instant yeast together until blended. Add the water and mix with a spoon. It should be the consistency of thick cake batter. Cover the bowl with plastic wrap and let rise for 45 minutes. The sponge should double in size.

(If using active dry yeast, place the water in the bowl first, stir in the yeast, and let stand until bubbly, about 5 minutes. Stir in the flour.)

Simply Recipes / Sally Vargas

In a small bowl, stir the dark raisins, golden raisins, candied orange peel, rum, and water together. Cover with a plate and let soak overnight. Measure the almonds and set the measuring cup on top of the plate (so you don’t forget them).

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a bowl, whisk the remaining flour and salt together until blended.

Once the sponge has risen, transfer the bowl to a stand mixer fitted with the paddle attachment. Set it on medium speed, and add the eggs to the sponge one at a time, until each is incorporated. Continue at medium speed and add the orange zest, sugar, and vanilla.

Drop the mixer to low speed and gradually add about 2 1/2 cups of the flour mixture and mix for about 2 minutes, or until blended. You may need to scrape the sides of the bowl. The dough should be very soft and stretchy. On low speed, gradually add the remaining 1 1/2 cups of flour until it is incorporated.

Switch to the dough hook. Knead on low speed for 8 minutes, or until the dough is very smooth and elastic. Stop 2 or 3 times to push down any dough that creeps up on the dough hook.

With the mixer on low speed, gradually add the butter, a few tablespoons at a time, until it is incorporated. Continue to mix with the dough hook for 3 minutes until the dough is silky and shiny.

If it still seems extremely sticky, gradually add from 1 to 4 tablespoons additional flour. The dough should be very soft and still sticky and will just barely pull away from the sides of the bowl, but not the bottom.

Keeping the dough in the bowl, pat it into a ball. Spray lightly with vegetable oil spray and place a piece of plastic wrap directly on the dough. Refrigerate for 8 hours or up to 2 days.

Place the panettone mold on a baking sheet. Drain the fruit.

Turn the dough onto a floured workspace and roll it into a flat rectangle that is approximately 12- by 15-inches (you don’t need to be exact). Spread the drained fruit and the almonds evenly over the top. With a rolling pin, roll forcefully over the fruit and nuts to embed them into the dough.

If you like, save that flavorful fruit-kissed rum for use in other holiday baking. Booze can make a yeasted dough fail to rise, so it's not added to the dough itself.

Simply Recipes / Sally Vargas

Fold the long sides of the fruit-covered dough into thirds (like a letter). You will end up with a rectangle. Then fold the bottom half of the rectangle to meet the top to form a square. Pat the square to a thickness of about 1 1/2 inches. Bring the corners in toward the center to form a ball, and pinch the loose ends together. Cup your hands around the dough to round the ball.

Place the dough with the seam side down inside the panettone mold. ( I used a 7-inch wide by 4-inches high paper panettone mold from Sur La Table.) Cover with plastic and let rise in a warm place for 1 1/2 to 2 hours, or until the dough reaches the top edge of the mold. This can take longer if the room is cold.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

About 30 minutes before the panettone is ready to be baked, set a rack in the lower third of the oven and preheat the oven to 375°F.

When the dough has risen, use a sharp, serrated knife to cut a shallow cross from edge to edge. You are scoring the surface, rather than cutting into it deeply. Place the cold pat of butter in the center of the dough.

Simply Recipes / Sally Vargas

Turn the oven down to 325°F. Bake the panettone for 30 minutes. Then place a piece of foil loosely over the top to keep it from browning too much. Continue to bake for 40 to 45 minutes, or until golden brown and an instant read thermometer inserted into the center of the dough registers 195°F. (Poke it through the side of the cake, through the paper, so you don’t mar the top). Remove it from the oven, transfer to rack, and let cool completely in the paper mold.

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Simply Recipes / Sally Vargas

Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.

Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.

Preheat oven to 500 degrees F (260 degrees C).

Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.

Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

Beat eggs in a large bowl; whisk in milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract until batter is very thin.

Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip the griddle to spread batter out in a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake; cook until browned on other side, 2 to 3 minutes more. Roll pancake; place on a plate. Repeat with remaining batter.

Take approximately equal proportions of beef, potatoes, and onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground.

If you don't have a meat grinder, you can pulse a few times in a food processor, or finely chop by hand.

Heat the olive oil in a large frying pan, preferably a cast iron pan, on medium high to high heat.

Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches.

Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well.

As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash.

Cook for at least 10 minutes and until the hash is well browned.

Serve immediately with ketchup.

Gather the ingredients. Place one rack in the lower third of the oven and another one in the upper third. Preheat the oven to 400 degrees F (200 degrees C).

Cut a shallow slit along the side of the eggplant and place into a baking dish.

Roast on the lower rack of the preheated oven until eggplant is completely shrunken and soft, about 40 minutes. Move to the upper rack and continue baking until skin is charred, about 5 more minutes. Remove from the oven and let sit until cool enough to handle, 15 to 20 minutes.

Peel and discard eggplant skin. Place eggplant flesh into a bowl; stir in garlic, tahini, lemon juice, pepper flakes, and salt until well combined.

Drizzle olive oil over top and garnish with parsley.

Gather all ingredients.

Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.

Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.

Stir in cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.

To assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 ½ inch space at both ends.

Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close.

Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.

Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.

Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia.

Serve immediately. Enjoy!

Whisk eggs and salt together in a bowl until light and frothy. Whisk in milk and flour until smooth and lump-free; batter will be thin and barely coat the back of a spoon.

Transfer batter to a 4-cup measuring cup. Chill in the refrigerator at least 15 minutes.

Preheat the oven to 400 degrees F (200 degrees C) with oven rack in center position.

Spoon 1 tablespoon melted beef fat into cups of a 12-cup nonstick muffin tin; use your finger to grease sides and tops of cups. Place the prepared tin on a baking sheet.

Place in the preheated oven until fat is smoking hot, 10 to 15 minutes.

Remove from the oven; spoon batter into the cups, filling each 1/2 full.

Bake in the preheated oven until browned and fully puffed, about 25 minutes. Remove from the oven; immediately poke a hole in center of each to release steam. Serve hot, warm, or room-temperature.

Sift flour, baking soda, cinnamon, cloves, ginger, and cardamom into a large bowl.

Beat butter, white sugar, and brown sugar together in a separate bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and corn syrup until smooth. Gradually stir in flour mixture until evenly blended. Divide dough into four equal portions and wrap tightly in plastic wrap; refrigerate for at least 1 hour, or overnight.

When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.

Working with one disk of dough at a time, and leaving the remaining disks in the refrigerator, unwrap chilled dough and place onto a lightly floured surface. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Place cookies 1 inch apart on prepared baking sheets.

Bake in the preheated oven until set, about 5 minutes. Transfer cookies to wire racks to cool. Repeat rolling, cutting, and baking the remaining cookies.

Preheat the oven to 400 degrees F (200 degrees C).

Toss blackberries, 1 ¼ cups sugar, and 1 ½ tablespoons flour together in a bowl; spread into a 9x9-inch baking dish and dot with 1 ½ tablespoons butter.

Whisk 1 ½ cups flour, 2 tablespoons sugar, baking powder, and salt together in a separate bowl; cut in ¼ cup softened butter until it resembles coarse crumbs. Stir in milk and egg until combined. Drop batter by the spoonful over blackberries.

Bake in the preheated oven until blackberries are tender and topping is golden brown, 20 to 30 minutes.