Every holiday season, this is our most popular recipe.
I made this at Thanksgiving and I must say it was a hit! Many have asked for the recipe and I thought I had lost it. It is now pinned to my favorites. I, too, was hesitant about not cooking the cranberries but I thought I would follow the recipe exactly. I am not a fan of jello either like some have said, but it makes this perfect. I have tried MANY cranberry salad recipes over the years and this one got the most compliments.That makes me smile. I think it would make Mama smile, too.
Merry Christmas to all you and yours!It's not about not wanting to use Jello because of any other reason than the fact that gelatin is made entirely from animal bones, skin and hooves. Do you even know this? It's really gross. This is why I am"hating on it."I get it. I wonder if there's a way to replace it with agar agar or some plant-based alternative.
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Caramelized White Chocolate & Toasted Milk Cookies Recipe on Food52Growing up, I felt like every family but mine had a cookie recipe that was passed down from generation to generation. Baking wasn’t a big part of the Indian culture my parents grew up in, so I knew I’d never get to bake cookies with my grandmother like the kids in the Nestle cookie dough commercial that ran during the holidays. One of the reasons why I started my blog and wrote a cookbook was because I wanted to create measured, replicable recipes for my daughter. When my grandmother passed away, all the comfort foods and recipes were gone with her. I want to make sure that, when I am long gone, my daughter can bake these cookies and, someday in the future, share them with her kids. To me, recipes represent a piece of someone’s love and, just like scent memories, food memories can bring you right back to a moment in time. This Caramelized White Chocolate & Toasted Milk Cookie recipe is the one I want to pass down to my daughter and her future generations. It’s inspired by Jaques Torres’s famous chocolate chip cookies, but with Indian flavors and ingredients. I use a mixture of powdered jaggery, brown sugar, and white sugar to get the perfect chewy yet soft texture. Jaggery, or palm sugar, is an unrefined sugar made from palm tree sap and/or sugar cane. It’s typically sold in large brown bricks (similar to piloncillo), which are chiseled down into small pieces for cooking. Nowadays you can find powdered jaggery easily at your local Indian grocery store. If you can’t find jaggery powder, you can buy a block of jaggery and grate it. I love how it gives the cookies a slightly dark, toffee-like flavor. Chopped, toasted pistachios and slivered almonds add a pop of color and crunch. Toasted milk powder, caramelized white chocolate, and cardamom all give this cookie a warm, cozy aroma that reminds me of my grandmother’s hugs where I’d get wrapped up in her sari. Milk powder is an oft-used ingredient in Indian desserts (mithai) and provides a sweet, subtly rich flavor. T
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Buckwheat & Oat Flour Cutout Cookies Recipe on Food52For the better three quarters of the year, I admittedly ignore cookies, but as soon as the holiday season sneaks up on me, my obsession with them skyrockets. I want cookies. Cookies to tide me over from November to January. I will, without hesitation, skip the Christmas cake in favor of a cookie that promises crunch and delight and intrigue. Linzer cookies sealed with apricot or raspberry jam, chocolate-hazelnut cookies in every combination possible, a spicy gingersnap, even the savory cheddar and sea salt-loaded crackers. I welcome all with open arms. The holiday season should be all cookies, all the time. There are some ingredients whose fragrances and tastes are a necessity in my holiday cookies—the energizing scents of the winter citruses, the cooling aroma of crushed green cardamom or peppermint, the warmth of grated cinnamon and nutmeg. When it comes to shape, a holiday-themed cutout-cookie—that say, simply dipped in melted chocolate or a sweet glaze—is most certainly welcome. Cutout cookies melt away all expected norms of adult behavior with their playful character. As a cook, there’s something satisfying in achieving that perfect shape when the blades of the cookie cutter press through the flat layer of rolled-out dough. Over the years, I’ve collected a wide assortment of cookie cutters in various shapes and sizes, some from childhood, the rest as an adult. Less-complicated shapes always win the day while some of the more obscure, hard-to-decipher cutters end up at the back of the drawer. My grandmother had four cookie shapes at home: a Santa Claus, a Christmas tree, a candy cane, and a wreath. We used them all, carefully painting each cutout cookie with bright-colored frostings and sprinkling with silver sugar pearls. As an adult, my preferences on cookie décor might have changed, but cutout cookies still remain as playful, adventurous, and enticing. In my take on the classic sugar cookies, buckwheat and oat flours bolster the dough, while sugar and bu
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Sweater Weather Punch (Scotch and Cranberry Cocktail) RecipeThis punch smacks you with tartness, with the drying tannins of cranberry. This punch whirls with spices: It's gingery and cinnamon-y, with hidden herbs and a cleansing bitter edge. This is a real cocktail, dressed up in festive garb.
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Bistro Salad with Roasted Vegetables RecipeThis salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.
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