Archive for the ‘Brown Sugar’ Category

Sticky Jamaican Ginger Cake (Lorraine Pascal)

April 23, 2017

Advertisements

Iced Banoffee Cake (Rachel Allen)

April 23, 2017

Grilled Butterflied Chicken and Coriander Rice (Andy Bates)

June 7, 2016

Grilled Butterflied Chicken and Coriander Rice (Andy Bates)

Beef and Beer Stew (Dorie Greenspan)

February 24, 2016

1/4 cup flour

Fine sea salt

Freshly ground black pepper

21/2 pounds chuck or other stew beef, cut into 2-inch cubes, patted dry

3 tablespoons flavorless oil, such as canola, or more as needed

6 slices thick-cut bacon, cut crosswise into 1-inch pieces

2 tablespoons unsalted butter

4 medium yellow onions, thinly sliced

4 cloves garlic (green germ removed), finely chopped

One 12-ounce bottle Belgian, abbey or brown ale or beer, such as Chimay

11/2 cups no-salt-added beef broth

21/2 tablespoons brown sugar (light or dark)

2 tablespoons apple cider vinegar

1 tablespoon whole-grain mustard

1 tablespoon tomato paste or concentrate

1/2 teaspoon ground allspice

Pinch ground cloves

4 sprigs thyme

3 bay leaves

2 cups cubed, roasted vegetables, or as much as you like (optional)

1/4 cup chopped parsley, dill, chives, tarragon or mixed herbs, for serving
Steps

Put the flour in a mixing bowl, season generously with salt and pepper and drop in the beef; toss to coat.

Pour 2 tablespoons of the oil into a 4-to-5-quart Dutch oven set over medium-high heat. Once the oil shimmers, add as many beef cubes as you can without crowding them, first shaking off excess flour. The beef will steam, not brown, if the pan is too full; cook, seasoning each batch with salt and pepper, until browned on all sides. The pieces should release easily from the bottom of the pot. As the meat is browned, transfer it to a separate bowl. If you need more oil to finish browning the batches, add it as needed. Reserve any leftover flour. If the oil in the pot has burned, wipe out the pot, leaving whatever solids (browned bits) have stuck to the bottom of the pot.

Toss the bacon into the pot and cook, stirring, until it has browned and its fat has rendered; transfer to the bowl with the beef.

Add the butter to the pot along with the onions and garlic. Season lightly with salt and pepper; reduce the heat to medium and cook, stirring occasionally, until the onions are caramel-colored. Be patient; this can take at least 30 minutes. If you had leftover flour, stir it into the caramelized onions and cook for 2 minutes, until it browns and loses its raw-flour taste.

While the onions are caramelizing, preheat the oven to 300 degrees.

Spoon the meat, bacon and whatever juices may have accumulated in the bowl back into the Dutch oven. Add the ale or beer, the broth, brown sugar, vinegar, mustard, tomato paste, allspice, cloves, thyme and bay leaves; increase the heat to medium-high and bring to a boil. Taste for salt and pepper, adding more as needed. Cover the pot tightly with aluminum foil, then with its lid, and slide it into the oven. Cook (middle rack) for 21/2 to 3 hours or until the meat is tender enough to cut with a spoon. Discard the thyme sprigs and bay leaves.

When you’re ready to serve, stir in the roasted vegetables, if using, then sprinkle the stew with the chopped herbs.

Cappuccino Cheesecake

November 12, 2015

Cappuccino Cheesecake

Toffee Apple Waffle Pudding

August 14, 2015

Toffee Apple Waffle Pudding

Coffee Cheesecake (Jamie Oliver)

December 16, 2013

Coffee Cheesecake (Jamie Oliver)

Red Wine Velvet Cake with Whipped Mascarpone (Deb Perelman)

December 16, 2013

Red Wine Velvet Cake with Whipped Mascarpone (Deb Perelman)

Coffee Cheesecake (Jamie Oliver)

October 16, 2013

Coffee Cheesecake (Jamie Oliver)

Honey almond parfait with warm apricots (Dan Lepard)

October 15, 2013

Makes 1 x 18cm dessert
3 medium eggs
300ml double cream
125g honey, a richly flavoured one if possible
50g light brown sugar
100g flaked almonds, toasted
500g apricots, semi or fully ripe
50g caster sugar

1 Make the custard by separating the eggs, then whisk the yolks lightly with the cream and 75g honey. Pour into a saucepan, then bring to the boil slowly. As soon as the mixture coats the back of a spoon and gets very hot, take it off the stove and pour into a clean, cold bowl and leave until cold.

2 Line the base and sides of a deep 18cm round cake tin with clingfilm. Gently stir the whites with the sugar and remaining honey in a saucepan until hot, then pour into a bowl and beat with an electric whisk for 4-5 minutes to form a thick, soft meringue.

3 Fold the almonds through the custard, add to the meringue and fold together, then pour into the cake tin and freeze for eight hours, until firm.

4 To serve, stone and halve the apricots, cook over a very gentle heat with the caster sugar until they soften, then cool. Serve a wedge of the parfait with a spoonful of the warm apricots.