Saveur.com: New Recipes

Salmon Glazed with Rosemary- and Lemon-Infused Honey Recipe

Fri, 25 May 2012 12:00:00 EDT

SERVES 4

INGREDIENTS1 cup honey
� cup fresh rosemary leaves
Zest and juice of 1 lemon
4 (6-oz.) skinless boneless salmon filets
Salt and freshly ground pepper
3 tbsp. olive oil

INSTRUCTIONS1. Put honey into a small pot and cook over medium heat until slightly thinned and just hot, about 3 minutes. Add rosemary and lemon zest and stir to combine. Remove from heat and let infuse for 15 minutes. Pour honey through a fine sieve into a small bowl and let cool completely. Discard solids.

2. Arrange salmon filets, flat side down, in a shallow dish in a single layer. Season to taste with salt and pepper and drizzle with 2 tbsp. of the infused honey (reserve remaining honey for another use). Cover dish with plastic wrap and refrigerate for 1 hour.

3. Preheat grill to medium-low and rub grates generously with olive oil. Place salmon on grill, rounded side down, and cook, rotating to create crosshatched markings and turning once, until dark golden brown and medium rare, 2 to 3 minutes per side. Divide salmon between 4 plates and drizzle with lemon juice. Serve immediately or at room temperature. Get the recipe >>

Torta Pisticcina (Chestnut Flour Tart)

Thu, 24 May 2012 12:00:00 EDT

SERVES 8-10

INGREDIENTS12 tbsp. unsalted butter, melted, plus more for greasing pan
1 cup sugar
� cup milk
1 tsp. vanilla extract
1 tsp. kosher salt
Zest of � orange
2 cups chestnut flour
� cup whole blanched almonds
� cup sliced almonds

INSTRUCTIONSHeat oven to 375�. Grease a 10″ cake pan; set aside. Whisk butter, sugar, milk, vanilla, salt, and zest in a bowl. Add flour and whole almonds; stir until smooth. Pour batter into pan; sprinkle with sliced almonds. Bake until browned and set, about 25 minutes.
Get the recipe >>

Red Riding Hood Cocktail

Thu, 24 May 2012 12:00:00 EDT

MAKES ONE DRINK

Ingredients2 oz. root beer liquor (like Root, available at CaskStore.com)
2 oz. fresh lemon juice
1� oz simple syrup
2� tsp. red currant preserves

InstructionsIn an ice-filled cocktail shaker, combine all ingredients and shake well. Strain over fresh ice into a rocks glass. Get the recipe >>

Crabs and Spaghetti Recipe

Wed, 23 May 2012 12:00:00 EDT

SERVES 4

INGREDIENTS1⁄3 cup extra-virgin olive oil
1 lb. thawed frozen cooked king crab legs, cut into 3" pieces
1 tsp. celery seed
3⁄4 tsp. crushed red chile flakes
8 leaves fresh basil, plus more for garnish
1 large onion, finely chopped
4 cloves garlic, smashed
2 (28-oz.) cans whole peeled tomatoes, undrained
2 tbsp. half-and-half
1 lb. lump crabmeat
Kosher salt, to taste
1 lb. spaghetti

INSTRUCTIONS1. Heat oil in a 6-qt. pot over high heat. Add crab legs and cook, turning occasionally, about 5 minutes. Transfer crab to a plate. Add celery seed, chile flakes, basil, onions, and garlic to pot; cook, stirring occasionally, until onions are soft, about 9 minutes. Transfer mixture to a blender along with tomatoes and half-and-half and pur�e. Transfer pur�e back to pot over medium heat. Add reserved crab pieces and any juices from plate and simmer, stirring occasionally, for 30 minutes. Add lump crabmeat and continue to cook for another 15 minutes. Season sauce with salt, cover, and set aside.

2. Meanwhile, bring an 8-qt. pot of salted water to a boil. Add pasta and cook,... Get the recipe >>

Accara (Black-Eyed Pea Fritters)

Tue, 22 May 2012 12:00:00 EDT

MAKES 30 FRITTERS

INGREDIENTS1 cup dried black-eyed peas
1 tsp. baking soda
� small onion, finely chopped
Kosher salt and freshly ground black pepper, to taste
Canola oil, for frying

INSTRUCTIONS1. Place the black-eyed peas in a large container, and cover with cold water by 2″. Cover, place in the refrigerator, and let the peas soak for at least 8 hours or overnight.

2. Drain peas, and transfer to a food processor; pulse until slightly broken and skins break away from peas, about 8 pulses. Transfer peas to a medium bowl, and cover with water; rub peas in water between the palms of your hands to loosen the skins. Let peas sit until skins float to top of water. Slowly drain water from peas, allowing skins to drain with water; add more water if necessary, and repeat rubbing and draining process until all skins are removed from peas.

3. Place peas in a blender along with baking soda, onion, salt and pepper, and 3 tbsp. water; pur�e, scraping down sides of blender if necessary, until smooth.

4. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry... Get the recipe >>

Apple Cider Levain Loaf

Mon, 21 May 2012 12:00:00 EDT

INGREDIENTS6 � cups plus ⅓ cup (3 lb. 6 ⅔ oz.) tap water, heated to 115�
� tsp. active dry yeast
4 � cups plus ⅔ cup and 2 tbsp. (1 lb. 9 ⅓ oz.) all-purpose flour
4 cups (1 lb. 4 oz.) bread flour
1 cup (8 oz.) apple cider, at room temperature
� cup (2 oz.) dried cranberries
2 tsp. (� oz.) kosher salt Canola oil, for greasing
� cup ice cubes

INSTRUCTIONS1. In a large bowl, stir together ⅔ cup water, � cup plus 2 tbsp. all-purpose flour, and yeast until a smooth paste forms; cover with plastic wrap, and let sit for 24 hours. Repeat this process for the next eight days, adding ⅓ cup each water and flour the second and third days and � cup the remaining days, to make the starter (which you can keep alive, in the fridge, by adding the same amounts once weekly.)

2. On the 10th day, place � cup starter in a bowl and stir in ⅓ cup water, � cup bread flour, and � cup apple cider to create sourdough culture (Figure A); let sit for 12-24 hours, until ready to bake.

3. Uncover culture and add remaining ⅔... Get the recipe >>

Marinated Flank Steak Recipe

Fri, 18 May 2012 12:00:00 EDT

SERVES 4

INGREDIENTS1 tbsp. black peppercorns
1 tbsp. coriander seeds
1 tbsp. fennel seeds
2 dried chiles de �rbol, broken
2 fresh bay leaves
1⁄2 cup red wine
2 tbsp. red wine vinegar
2 tbsp. worcestershire
4 garlic cloves, crushed
2 sprigs fresh rosemary
1⁄2 cup extra-virgin olive oil
1 (2-lb.) flank steak
Kosher salt, to taste

INSTRUCTIONS1. Toast peppercorns, coriander, fennel, chiles de �rbol, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 to 3 minutes. Transfer aromatics to a hard surface; lightly crush with the bottom of a heavy skillet; then transfer to a 9"x13" baking dish.

2. Add wine, vinegar, worcestershire, garlic, rosemary, and olive oil; whisk to combine. Poke flank steak all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 to 24 hours.

3. An hour before grilling, transfer steak to a plate; set aside at room temperature. Transfer marinade to a small pot and bring just to a boil; set aside.

4. Build a medium-hot... Get the recipe >>

Spicy Shiso Smash

Fri, 18 May 2012 12:00:00 EDT

MAKES ONE COCKTAIL

INGREDIENTS2 shiso (perilla) leaves, torn into small pieces
� red Thai bird chili, stemmed, seeded, and sliced
6 thin slices cucumber
1 � oz simple syrup
1 oz fresh lime juice
2 � oz white rum
Seltzer, to top

INSTRUCTIONSIn a tall glass, muddle shiso leaves, chile, and 3 slices cucumber. Fill glass with crushed ice, simple syrup, lime juice, and rum. Stir, and top with seltzer. Garnish with remaining cucumber slices. Get the recipe >>

Mousse au Citron (Lemon Mousse)

Thu, 17 May 2012 12:00:00 EDT

SERVES 8-10

INGREDIENTS8 eggs
1 � cups sugar
� tsp. kosher salt
Juice and zest of 4 lemons
1 cup heavy cream
1 tsp. vanilla extract

INSTRUCTIONS1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4-qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.

2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.

Get the recipe >>

Rhubarb Muffins with Almond Streusel

Thu, 17 May 2012 12:00:00 EDT

MAKES ABOUT 18 MUFFINS

INGREDIENTSFor the streusel:
� cup flour
� cup sugar
2 tbsp. packed light brown sugar
� tsp. lemon zest
� tsp. kosher salt
� tsp. almond extract
4 tbsp. unsalted butter, cubed
� cup chopped almonds

For the muffins:
Unsalted butter, for greasing
3 cups flour, plus more for pan
2 tsp. baking powder
� tsp. kosher salt
� tsp. baking soda
1 cup sour cream
1 cup sugar
� cup packed light brown sugar
� cup canola oil
2 eggs, lightly beaten
1 vanilla bean, seeds scraped and reserved
12 oz. rhubarb (about 2 medium stalks), cut into �" pieces

INSTRUCTIONS1. Make the streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Add butter, and using your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.

2. Make the muffins: Heat oven to 350�. Grease and flour muffin pans; set aside. Whisk together 2 � cups flour, baking powder, salt, and baking... Get the recipe >>

Saladu Nebbe (Black-Eyed Pea Salad)

Wed, 16 May 2012 12:00:00 EDT

SERVES 8

INGREDIENTS� cup fresh lime juice
1 cup roughly chopped parsley
1 cup canola oil
5 cups cooked black-eyed peas
10 scallions, roughly chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 medium tomato, cored, seeded, and finely chopped
1 medium cucumber, seeded and finely chopped
1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS1. In a large bowl, whisk together the lime juice and parsley. While whisking, drizzle in the canola oil to make a smooth dressing.

2. Add the black-eyed peas, scallions, bell pepper, tomato, cucumber, and chile to the dressing. Season the mixture with salt and pepper. Set aside at room temperature for at least 1 hour, or refrigerate up to overnight to marinate and meld the flavors. Serve chilled or at room temperature.

Get the recipe >>

Rhubarb Pie

Tue, 15 May 2012 12:00:00 EDT

SERVES 8

INGREDIENTS3 � cups flour
14 tbsp. unsalted butter, cubed and chilled, plus more, melted, for brushing
2 tsp. kosher salt
4 cups roughly chopped fresh or frozen, thawed, rhubarb
2 cups sugar, plus more for sprinkling
1 tsp. vanilla extract
2 eggs
Vanilla ice cream, to serve (optional)

INSTRUCTIONS1. Pulse 3 cups flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add � cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.

2. Heat oven to 350�. In a bowl, toss together remaining flour and salt, along with rhubarb, sugar, vanilla, and eggs; set filling aside. Unwrap dough; roll both disks into 11"-wide x 1⁄8"-thick circles. Transfer one circle to a 9" deep-dish pie pan; mound filling inside. Transfer second dough circle over top of pie; trim and crimp edges. Brush dough with butter and sprinkle with sugar. Bake until golden and bubbling, about 1 hour; let cool and serve with ice cream on top, if you wish. Get the recipe >>

Seeded Rye Loaf

Mon, 14 May 2012 12:00:00 EDT

INGREDIENTS6 cups (16 oz.) rye flour
3 � cups plus ⅓ cup (1 lb. 12 ⅔ oz.) tap water, heated to 115�
� tsp. active dry yeast
2 � cups (12 ⅓ oz.) bread flour
1 � tsp. (3/8 oz.) kosher salt
Canola oil, for greasing bowl
� cup each sunflower, pumpkin, or sesame seeds, cracked wheat or rye (any combination), mixed together in a bowl
� cup ice cubes

INSTRUCTIONS1. In a bowl, stir � cup rye flour, � cup water, and yeast until a smooth paste forms. Cover with plastic wrap, and let sit for 24 hours. Repeat this process for the next eight days, adding the same amounts of rye flour and water, to make starter (which you can keep alive, in the fridge, by adding the same amounts once weekly.)

2. On 10th day, place � cup starter in a bowl. Stir in � cup rye flour and ⅓ cup water until smooth to create sourdough culture for this loaf. Let sit for 8 to 24 hours.

3. Uncover culture, and add remaining 1 cup rye flour and � cup water, along with bread flour, salt, and half the seed mix (Figure A). Stir until dough forms (Figure B); let... Get the recipe >>

Chilaquiles (Salsa-Simmered Tortillas) Recipe

Fri, 11 May 2012 12:00:00 EDT

SERVES 6

INGREDIENTS6 plum tomatoes, cored
2 cloves garlic, unpeeled
1 jalape�o, stemmed, halved lengthwise, and seeded
1 small white onion, quartered
2 tbsp. vegetable oil, plus more for frying
4 canned chipotle chiles en adobo
4 tbsp. roughly chopped cilantro
1 1⁄2 tbsp. sesame seeds, toasted
1⁄4 tsp. dried oregano
10 6" corn tortillas stacked and cut into 1 1⁄2" squares
Kosher salt, to taste
6 oz. fresh chorizo, removed from casing and chopped into chunks
1⁄4 cup sour cream, to garnish
2 oz. cotija or feta cheese, crumbled, for garnish
4 radishes, thinly sliced

INSTRUCTIONS1. Heat oven to broil and place rack 6" from heating element. In a medium bowl, toss tomatoes, garlic, jalape�o, and onions with 2 tbsp. vegetable oil. Transfer ingredients to a foil-lined 9" x 13" baking pan and broil, turning occasionally as tomato skins start to blister and blacken, about 10 minutes. Transfer roasted vegetables to a food processor. Add chipotle chiles, 2 tbsp. cilantro, sesame seeds, oregano, and 1⁄4 cup water to the food processor and pur�e until smooth,... Get the recipe >>

Walnut Carrot Cake with Coconut Cream Cheese Frosting

Fri, 11 May 2012 12:00:00 EDT

SERVES 8-10

INGREDIENTSFOR THE CAKE
1 tbsp. butter, for greasing pans
4 eggs, divided and at room temperature
2 egg whites, at room temperature
� tsp. cream of tartar
� cup sugar
⅓ cup light brown sugar
1 � cups shredded carrot (4 medium)
1 20 oz. can crushed pineapple, drained and squeezed dry
� tsp. vanilla extract
1 cup chopped walnut pieces
1 cup cornstarch
� tsp. baking soda
� tsp. salt
� tsp. cinnamon
� tsp. ground ginger
� tsp. freshly grated nutmeg

FOR THE FILLING
8 oz. cream cheese, soft
� cup butter, soft
1 (1 lb.) box confectioner's sugar (approximately 3 � cups)
� tsp. vanilla extract
3 cups sweetened shredded coconut

INSTRUCTIONS1. Heat oven to 375�F with rack in the center position. Grease two 8-inch round cake pans with butter and line with parchment; set aside. Combine egg yolks with ⅓ cup brown sugar in a medium bowl and beat on high speed 2-3 minutes until very thick and pale in color. Fold in shredded carrot, pineapple and vanilla extract; set... Get the recipe >>

Frittata Incu u Brocciu a Menta (Fresh Cheese and Mint Omelet)

Thu, 10 May 2012 12:00:00 EDT

SERVES 4

INGREDIENTS1 cup ricotta
� cup roughly chopped mint
1 tsp. crushed red chile flakes
6 eggs
Kosher salt and freshly ground black pepper, to taste
1 tbsp. olive oil

INSTRUCTIONSHeat broiler to high. Whisk cheese, mint, chile flakes, eggs, and salt and pepper in a bowl until smooth. Heat oil in a 12″ nonstick skillet over medium-high heat. Add egg mixture; cook until bottom is set but top is still runny, about 5 minutes. Transfer to broiler; broil until lightly browned on top, about 30 seconds.
Get the recipe >>

Moonwalk Cocktail

Thu, 10 May 2012 12:00:00 EDT

MAKES ONE COCKTAIL

Ingredients1 oz. fresh grapefruit juice
1 oz. Grand Marnier orange liqueur
2-3 drops rose water
Champagne or sparkling wine, to top

InstructionsIn a cocktail shaker filled with ice, vigorously shake grapefruit juice, Grand Marnier, and rosewater. Strain into a flute; top with Champagne. Get the recipe >>

Chicken Hash

Wed, 09 May 2012 12:00:00 EDT

SERVES 4-6

Ingredients1 � lb. Yukon gold potatoes, cut into 1" pieces
� cup olive oil
Kosher salt and freshly ground black pepper, to taste
1 lb. boneless, skinless chicken thighs
8 oz. button mushrooms, cleaned and quartered
1 small yellow onion, thinly sliced
1 tbsp. thyme leaves, chopped
� tsp. crushed red chile flakes
4 cloves garlic, thinly sliced
� cup chicken stock
2 tbsp. finely chopped parsley
Poached eggs, for serving (optional)

Instructions1. Heat an oven to 400�. Place potatoes on a rimmed baking sheet and toss with 3 tbsp. oil, salt and pepper; bake until tender, browned, and slightly crisp, about 40 minutes. Set aside to cool.

2. Heat 3 tbsp. oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pot and cook, turning once, until browned and cooked through, about 13 minutes. Transfer to a plate and set aside. Add mushrooms to pot, and cook, stirring, until browned, about 6 minutes. Add remaining oil and onion, and cook, stirring, until soft, about 4 minutes. Add thyme, chile flakes, and garlic,... Get the recipe >>

Caramel Apple Strata

Tue, 08 May 2012 12:00:00 EDT

SERVES 6-8

INGREDIENTSFOR THE VANILLA SAUCE:
2 cups milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 egg yolks
� cup sugar

6 tbsp. unsalted butter
5 medium baking apples, such as Golden Delicious, peeled, cored, and quartered
� cup packed light brown sugar
1 � tsp. ground cinnamon
� tsp. freshly grated nutmeg
Juice of � a lemon
� cup sugar
� tsp. kosher salt
3 eggs
2 cups milk
1 � cups heavy cream
2 tsp. vanilla extract
1 Italian or French bread loaf or baguette (about 15 oz.) cut crosswise into �" slices

INSTRUCTIONS1. To make the vanilla sauce: Whisk together sugar and yolks in a 4-qt. saucepan; add milk and vanilla bean with seeds, and stir until smooth. Place saucepan over medium heat; cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, about 10 minutes. Remove from heat, and pour through a fine strainer into a bowl; chill until thickened.

2. To make the strata: Heat oven to 375�. Heat butter in a 12" cast iron skillet over... Get the recipe >>

Vietnamese Lettuce Wraps

Tue, 08 May 2012 12:00:00 EDT

MAKES ABOUT 20 WRAPS

INGREDIENTS1 bunch scallions, green parts only
1 head bibb lettuce, leaves separated and halved through rib
4 oz. cooked thin rice noodles
8 oz. roasted pork tenderloin, cut into 1/4"-thick slices
10 cooked medium shrimp, peeled, deveined, and halved lengthwise
20 tender tops of cilantro stems with leaves
20 mint leaves
Nuoc cham sauce, for dipping

INSTRUCTIONS1. Bring a 4-quart saucepan of water to a boil; add scallion greens and immediately drain. Separate on paper towels and set aside.

2. Place 1 lettuce leaf half on a work surface and top with a small amount (about ⅕ oz.) of the cooked noodles. Place a slice of pork over noodles and then top with a shrimp, place a cilantro top and mint leaf over shrimp, and close lettuce around fillings to create a wrap. Tie a blanched scallion green around the lettuce wrap to secure it closed; repeat with remaining lettuce leaves, noodles, pork, shrimp, cilantro tops, mint, and scallion greens until you have about 20 wraps. Serve with nuoc cham for dipping. Get the recipe >>

Saveur.com: New Recipes

Salmon Glazed with Rosemary- and Lemon-Infused Honey Recipe

Torta Pisticcina (Chestnut Flour Tart)

Red Riding Hood Cocktail

Crabs and Spaghetti Recipe

Accara (Black-Eyed Pea Fritters)

Apple Cider Levain Loaf

Marinated Flank Steak Recipe

Spicy Shiso Smash

Mousse au Citron (Lemon Mousse)

Rhubarb Muffins with Almond Streusel

Saladu Nebbe (Black-Eyed Pea Salad)

Rhubarb Pie

Seeded Rye Loaf

Chilaquiles (Salsa-Simmered Tortillas) Recipe

Walnut Carrot Cake with Coconut Cream Cheese Frosting

Frittata Incu u Brocciu a Menta (Fresh Cheese and Mint Omelet)

Moonwalk Cocktail

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Chicken Hash

Caramel Apple Strata

Vietnamese Lettuce Wraps