The Work­book

Martha Stewart Living - - The Workbook -

Kosher salt ¼ cup honey 1. Cut lemons length­wise into eighths; re­move seeds. Thinly slice cross­wise into pieces (you should have about 1 ½ cups). 2. Heat oil in a large skil­let over medium-high un­til shim­mer­ing. Add fen­nel, onion, fen­nel seeds, and a large pinch of salt. Re­duce heat to medium; cook, stir­ring oc­ca­sion­ally, un­til mix­ture is soft­ened and just be­gin­ning to turn golden, 10 to 12 min­utes. Add lemons, honey, and 1/3 cup wa­ter. In­crease heat to high and bring to a boil; cook un­til re­duced to a jammy con­sis­tency and liq­uid is al­most com­pletely evap­o­rated, 4 to 5 min­utes more. Trans­fer to a bowl; let cool com­pletely. Re­frig­er­ate in an air­tight con­tainer up to 5 days. AC­TIVE TIME: 25 MIN. | TO­TAL TIME: 1 HR. 35 MIN. | MAKES: 11/2 CUPS

Pomegranate- Glazed Ham With Jammy Cipolli­nis

1 ½ pounds cipollini onions 1/3 cup pomegranate mo­lasses, such as Al Wadi (avail­able at Whole Foods Mar­ket) 2 ta­ble­spoons packed light- brown sugar 2 ta­ble­spoons honey 2 ta­ble­spoons Di­jon mus­tard 1/8 tea­spoon ground all­spice Kosher salt and freshly ground pep­per 1 spi­ral- cut ham (6 to 8 pounds) Mini Pickle Bis­cuits (recipe fol­lows) Grainy or Di­jon mus­tard, lady ap­ples, and pars­ley sprigs, for serv­ing 1. Pre­heat oven to 325°, with a rack in lower third. Pre­pare an ice­wa­ter bath. Bring a pot of wa­ter to a boil. Trim 1/4 inch off root end of each onion, then cook onions in pot un­til just be­gin­ning to soften, 3 to 4 min­utes. Trans­fer to ice­wa­ter bath, slip off skins, and cut into quar­ters. (Quar­tered onions can be re­frig­er­ated up to 2 days.) 2. Stir to­gether mo­lasses, brown sugar, honey, mus­tard, all­spice, 1/4 tea­spoon salt, and 1/8 tea­spoon pep­per. Place ham in a large roast­ing pan, cut-side down; baste gen­er­ously with glaze. Scat­ter onions around ham and pour in ½ cup wa­ter. 3. Cover ham with parch­ment­lined foil; roast un­til a ther­mome­ter in­serted into thick­est part (not touch­ing bone) reads 125°, 1 hour to 1 hour, 15 min­utes. Un­cover, baste with more glaze, and re­turn to oven. In­crease heat to 400° and roast, bast­ing and ro­tat­ing pan once, un­til out­side is crisp, 15 to 20 min­utes more. Trans­fer to a serv­ing plat­ter; tent with foil. 4. Re­turn roast­ing pan with onions to oven; roast un­til sauce has thick­ened slightly and onions are caramelized, 15 to 20 min­utes more. Trans­fer onions and pan drip­pings to a serv­ing ves­sel; skim fat from top. Serve ham with bis­cuits, mus­tard, onions, ap­ples, and pars­ley. AC­TIVE TIME: 30 MIN. | TO­TAL TIME: 2 HR. 30 MIN. | SERVES: 8 TO 10

Mini Pickle Bis­cuits

To re­warm, place the bis­cuits in a 450° oven for three to five min­utes, then trans­fer them to a kitchen towel–lined bas­ket. 3 cups un­bleached all- pur­pose flour 2 tea­spoons sugar 1 tea­spoon kosher salt ½ tea­spoon freshly ground pep­per 2 ¼ tea­spoons bak­ing pow­der ¾ tea­spoon bak­ing soda 1 stick cold un­salted but­ter, cut into ½ - inch cubes ¾ cup but­ter­milk, plus more for brush­ing ¼ cup dill rel­ish, undrained 1. Pre­heat oven to 450°. In a large bowl, whisk to­gether flour, sugar, salt, pep­per, bak­ing pow­der, and bak­ing soda, 30 sec­onds. Toss but­ter into mix­ture to evenly coat, then press be­tween your fin­gers to cre­ate flower-petal shapes. 2. Stir to­gether but­ter­milk and rel­ish; slowly pour over flour-but­ter mix­ture, stir­ring with a fork, un­til a crumbly dough forms. Trans­fer to a parch­ment-lined bak­ing sheet. Gather dough with your hands, press­ing firmly to bind, and flat­ten into a 6-by10-inch rec­tan­gle. Lift parch­ment along a short end of dough and fold in half, form­ing a 6-by-5-inch rec­tan­gle. Turn dough 90 de­grees; gen­tly re­flat­ten to 6 by 10 inches. Fold in half again and flat­ten slightly into an 8-inch square. 3. Cut dough into fourths in both direc­tions with a large, sharp knife to form 16 square bis­cuits. Brush tops with but­ter­milk. Bake un­til puffed, golden brown on top, and hol­low-sound­ing when tapped on bot­toms, 16 to 18 min­utes. Trans­fer to a kitchen towel–lined bas­ket; cover to keep warm. AC­TIVE TIME: 20 MIN. | TO­TAL TIME: 40 MIN. MAKES: 16

Roasted-Squash- and-Parsnip Soup

4 pounds hon­eynut or but­ter­nut squash, halved length­wise (from 2 to 3 hon­eynuts or 1 large but­ter­nut) 2 ta­ble­spoons ex­tra-vir­gin olive oil, plus more for fry­ing and driz­zling Kosher salt and freshly ground pep­per 1 pound parsnips (4 to 5 medium), peeled and halved length­wise 2 pounds leeks (3 medium), white and light- green parts only, halved length­wise and thor­oughly washed and drained 1 ta­ble­spoon fresh thyme leaves 1 ta­ble­spoon chopped fresh sage leaves, plus whole leaves for fry­ing 2 Granny Smith ap­ples (1 pound), halved and cored 1 quart low- sodium chicken broth 1 stick un­salted but­ter Toasted pepi­tas, toasted sesame seeds, and poppy seeds, for serv­ing 1. Pre­heat oven to 400˚, with racks in up­per and lower thirds. Scoop seeds and pulp from squash; dis­card. (Or lightly coat seeds in oil, sea­son with salt, and roast on a rimmed bak­ing sheet un­til crisp and dark­ened slightly, about 20 min­utes; let cool and re­serve for gar­nish.) On a rimmed bak­ing sheet, rub squash halves with 1 ta­ble­spoon oil and sea­son with salt; turn cut-sides down. On an­other rimmed bak­ing sheet, toss parsnips and leeks with re­main­ing 1 ta­ble­spoon oil, sea­son with salt, and sprin­kle evenly with thyme and chopped sage; spread in a sin­gle layer. 2. Roast 30 min­utes. Add ap­ples to sheet with squash, cut-sides up. Con­tinue roast­ing un­til veg­eta­bles turn golden brown in places and are eas­ily pierced with the tip of a knife, 15 to 20 min­utes more. When cool enough to han­dle, scoop flesh from squash; trans­fer half to a blender with half of other veg­eta­bles and ap­ples, 2 cups broth, and 1 cup wa­ter. Purée un­til smooth, adding more wa­ter as needed if too thick to self-level. Pour through a sieve into a pot. Re­peat process with re­main­ing veg­eta­bles, ap­ples, broth, and 1 more cup wa­ter. 3. Melt but­ter in a small saucepan over medium heat, swirling oc­ca­sion­ally, un­til fra­grant and golden brown and dark-brown sed­i­ment par­ti­cles form in bot­tom of pan, 8 to 10 min­utes. Stir brown but­ter into soup; sea­son with salt and pep­per. Re­warm soup over medium-low heat, stir­ring oc­ca­sion­ally and adding more wa­ter as nec­es­sary un­til it reaches de­sired con­sis­tency. 4. Wipe pan clean. Heat 1/4 inch of oil over medium-high. When it shim­mers, add a hand­ful of sage leaves; cook, stir­ring a few times, un­til dark­ened slightly, 20 to 30 sec­onds. Trans­fer to pa­per tow­els, sea­son with salt, and let stand un­til cool and crisp, 2 to 3 min­utes. Fry more sage as de­sired. Serve soup topped with crisped sage, pepi­tas, sesame seeds, poppy seeds, and a driz­zle of oil. AC­TIVE TIME: 40 MIN. | TO­TAL TIME: 1 HR. 50 MIN. | SERVES: 12

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