Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher) 1 tablespoon dry yeast ¼ cup mixed dried cranberries ¼ cup dried figs, diced ¼ cup sultanas ¼ cup dried apricots, diced 4 tablespoons dark rum 2 tablespoons orange blossom water, or orange extract, or vanilla extract ¾ cup brown sugar 8 tablespoons butter, softened (1 stick) 3 eggs, slight beaten 3¼ cups flour ¼ teaspoon salt ½ teaspoon allspice 1 teaspoon cinnamon ½ teaspoon coriander 1 cup walnuts, chopped Bundt pan Butter & flour to prep pan 3 tablespoons butter, melted
RUM ICING ⅓ cup butter, softened ¼ cup milk 2 cups confectioner’s sugar 1½ teaspoon rum 1 tablespoon hot water, as needed
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Makes 2 cups
2 tablespoons unsalted butter 2 tablespoons light vegetable oil 1 teaspoon salt 2 teaspoons brown sugar 4 lbs. onions (Spanish are best if you can find them. Yellow are good.) 2 tablespoons water Freshly ground black pepper
Serves: 12
Crust 9 oz. chocolate wafers, broken 2 tablespoons sugar 4 to 5 tablespoons butter, melted Chocolate Peppermint Filling 12 oz. unsweetened chocolate, roughly chopped or broken 5 tablespoons cold butter, cut into cubes 1½ cup heavy cream 1½ cup sugar 1½ teaspoon peppermint extract Optional Toppings & Garnish Sweetened whipped cream Ice-cream Colored sugar crystals with stencil Crushed red and green candy canes with stencil
Serves: 8
1 scant tablespoon butter 8 ounces semisweet morsels 1 stick unsalted butter, cut into 8 tablespoon pieces ¼ cup heavy cream 3 large eggs 2 tablespoons sugar ½ teaspoon peppermint extract 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting 6 to 10 small fresh mint leaves for garnish Freshly whipped heavy cream Parchment paper
Ingredients
Preheat broiler. Broil tomatoes until skins blister and juices are released; let cool. Transfer to a food processor; season with salt. Purée until coarsely chopped, then stir into butter. |
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For more recipes from CT farmers' markets click here. The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week. Ingredients
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