scrummy-directives

[scrummy-directives]

Maple Syrup Cake (Pouding Chômeur)

Ingredient list:

Maple syrup (dark amber), 1 cup

Heavy cream, 1 cup

Table salt, 1 teaspoon (divided)

All-purpose flour, 6-1/4 ounces (about 1-1/4 cups)

Sugar, 3 tablespoons

Baking powder, 1-1/2 teaspoons

Milk, 2/3 cup

Eggs, 2 large

Vanilla extract, 1/2 teaspoon

Unsalted butter, melted, 6 tablespoons

Equipment list:

Whisk, Spatula, Toothpick, Serving Spoon

Medium saucepan

Large and medium bowls

Heatproof 2-cup liquid measuring cup

8-inch square baking dish - glass is best, since this cake is best served hot and glass retains heat, but a metal baking pan will also work, as will a round 9-inch deep pie dish

Rimmed baking sheet (lined with parchment)

Wire rack

Cooking time: 60 minutes total / 15 minutes active

Game plan:

Prepare oven

Melt butter and set aside to cool

Prepare maple syrup mixture

Prepare ingredients in large and medium bowls, then combine

Transfer batter to pan and bake

Directives:

Adjust oven rack 6 inches from top of oven and heat oven to 375 degrees. Heat maple syrup, cream and 1/2 teaspoon salt in medium sauce pan over medium heat until simmering, about 5 minutes.

Off heat, whisk to combine, then transfer to heatproof 2-cup liquid measuring cup.

Whisk flour, sugar, baking powder, and remaining 1/2 teaspoon salt together in large bowl. Whisk milk, eggs, and vanilla in second bowl until combined, then whisk milk mixture into flour mixture until combined. Add melted butter and whisk until smooth.

Set 8-inch square baking dish (a 9-inch deep-dish pie plate works too) in a rimmed baking sheet. Transfer batter to dish and spread into even layer with spatula. Pour syrup mixture slowly down corner of baking dish so it flows gently over top of cake batter.

Bake until deep golden brown and toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Let cool on wire rack for 10 minutes. Use serving spoon to scoop onto plates, inverting each spoonful so sauce is on top.

Serve with a dollop of crème fraîche or a scoop of vanilla or coffee ice cream.

Serves: 6 to 8

Source: Cook’s Illustrated #162 (America’s Test Kitchen, 2020)

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Cast-Iron Pan Pizza

Ingredient list:

DOUGH

Bread flour, 2 cups (11 ounces)

Table salt, 1 teaspoon

Yeast, instant or rapid-rise, 1 teaspoon

Warm (105 to 110 F) water, 1 cup (8 ounces)

Vegetable spray

PIZZA

Pizza sauce*, 1/2-cup

Extra-virgin olive oil, 3 tablespoons

Monterey Jack cheese, 4 ounces, shredded (1 cup)

Whole-milk mozzarella cheese, 7 ounces, shredded (1-3/4 cup)

Equipment list:

Bowl

Wooden spoon or spatula

9-inch pie plate or cake pan

Plastic wrap

12-inch cast-iron skillet

Thin metal spatula (plus another spatula)

Wire rack

Cooking time: 1 hour, plus 14 to 24 hours resting

Game plan:

12-24 HOURS BEFORE BAKING: Make the dough.

2 HOURS BEFORE BAKING: Remove dough from refrigerator.

1-1/2 HOURS BEFORE BAKING: Transfer dough to oiled skillet.

1/2 HOUR BEFORE BAKING: Prep oven for baking. Prep extra toppings (if using).

Directives:

Spray 9-inch pie plate or cake pan with oil spray. Using wooden spoon or spatula, stir flour, salt, and yeast together in bowl. Add warm water and mix until most of flour is moistened. Using your hands, knead dough in bowl until it forms a sticky ball, about 1 minute. Transfer dough to prepared plate or pan and press into 7- to 8-inch disk. Spray top of dough with oil spray. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.

Two hours before baking, remove dough from refrigerator and let sit at room temperature for 30 minutes. Coat bottom of 12-inch cast-iron skillet with oil.

Transfer dough to prepared skillet and use your fingertips (moistened with a little water) to flatten dough until it is 1/8 inch from edge of skillet. Cover tightly with plastic and let rest until slightly puffy, about 90 minutes.

Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 400 degrees. Spread 1/2 cup sauce evenly over top of dough, leaving 1/2-inch border. Sprinkle Monterey Jack evenly over border and press into side of skillet, forming 1/2- to 3/4-inch tall wall (not all cheese will stick to side of skillet). If using any toppings, add them here, then evenly sprinkle mozzarella over sauce.

Bake until cheese at edge of skillet is well browned, 25 to 30 minutes. Transfer skillet to stove top and let sit until sizzling stops, about 3 minutes. SKILLET WILL BE HOT, so protect yourself appropriately. Run butter knife around rim of skillet to loosen pizza. Using thin metal spatula, gently lift edge of pizza and peek at underside to assess browning. Cook pizza over medium heat until bottom crust is well browned, 2 to 5 minutes. Using two spatulas, transfer pizza to wire rack and let cool for 10 minutes. Slice and serve.

*Pizza sauce: use your favorite store-bought sauce, or throw together this easy version.

Serves: 4

Source: [adapted from] “Cast Iron Pan Pizza” Cook’s Illustrated #162 January-February 2020 (America’s Test Kitchen, 2020)

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Quick Pizza Sauces

Pizza Sauce #1 (with vinegar)

Ingredient list:

Whole peeled tomatoes, 1 (28-ounce) can, drained with juice reserved

Extra-virgin olive oil, 1 tablespoon

Red wine vinegar, 1 teaspoon

Garlic, 2 cloves, minced

Dried oregano, 1 teaspoon

Salt and pepper

Cooking time: 5 minutes

Equipment list:

Food processor

2-cup liquid measuring cup

Directives:

Puree all ingredients together in food processor until smooth, about 30 seconds. Transfer mixture to 2-cup liquid measuring cup and add tomato juice until sauce measures 2 cups. Season with salt and pepper to taste.

Sauce can be refrigerated for up to 1 week, or frozen for up to 1 month.

Yield: 2 cups

Pizza Sauce #2 (with sugar)

Ingredient list:

Whole peeled tomatoes, 1 (14.5-ounce) can

Extra-virgin olive oil, 1 teaspoon

Garlic, 1 clove, minced

Sugar, 1/4 teaspoon

Table salt, 1/4 teaspoon

Dried oregano, 1/4 teaspoon

Red pepper flakes, pinch

Cooking time: 5 minutes

Equipment list:

Fine-mesh strainer

Food processor

Directives:

Place tomatoes in fine-mesh strainer and crush with your hands. Drain well, then transfer to food processor. Add remaining ingredients and process until smooth, about 30 seconds.

Sauce can be refrigerated for up to 3 days, or frozen for up to 1 month.

Yield: 1 cup

Source: Cook’s Illustrated #162 January-February 2020 (America’s Test Kitchen)

Pizza Sauce #3 (Italian-inspired)

Ingredient list:

Tomato sauce, 1 (8-ounce) can

Tomato paste, 1 tablespoon

Sugar, 2 teaspoons

Italian seasoning, 1/2 teaspoon

Fennel seeds, 1/2 teaspoon

Cooking time: 5 minutes

Equipment list:

Whisk

Bowl

Directives:

Whisk all ingredients together in bowl. Sauce can be refrigerated for up to 2 days.

Yield: 1 cup

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Pumpkin Chocolate Chip Cake

Ingredient list:

Flour, all-purpose, 5 ounces (1 cup)

Cinnamon, ground, 1-1/2 teaspoons

Ginger, ground, 1 teaspoon

Cloves, ground, 1/4 teaspoon

Nutmeg, ground, 1/4 teaspoon

Baking powder, 1 teaspoon

Baking soda, 1/2 teaspoon

Table salt, 1/4 teaspoon

Pumpkin puree, canned unsweetened, 1 cup

Sugar, 7 ounces (1 cup)

Vegetable oil, 1/2 cup

Eggs, 2 large

Chocolate chips, mini semisweet, 3 ounces (1/2 cup)

Equipment list:

Baking pan, 8-inch square

Bowls, large and medium

Cooking time: 130 minutes: 15 minutes hands-on, 35 minutes baking, plus 80 minutes cooling.

Directives:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 8-inch square baking pan.

2. Whisk flour, spices, baking powder, baking soda, and salt together in large bowl. Whisk pumpkin, sugar, oil, and eggs together in second bowl.

3. Stir pumpkin mixture into flour mixture until just combined. Stir in chocolate chips until just incorporated. Transfer batter to prepared pan and smooth top. Bake until paring knife inserted in center comes out clean, about 35 minutes.

4. Let cake cool in pan on wire rack for 20 minutes. Remove cake from pan and let cool completely on rack, about 1 hour. Cooled cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Pumpkin Cake variation with walnuts: In step 3, sprinkle 1/4 cup chopped walnuts over batter in pan just before transferring to oven.

Banana Nut variation: Substitute 1 cup mashed, ripe bananas for pumpkin, reduce sugar to 6 ounces, and sprinkle 1/4 cup chopped walnuts over batter in pan just before transferring to oven. Reduce baking time to 25-30 minutes.

Serves: 16

Source: Cook’s Country (October 2019, America’s Test Kitchen)

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Duwamish Mud Bars

Ingredient list:

Flour, 2 cups

Sugar, 2 cups

Salt, 1/2 teaspoon

Butter, 1 cup

Unsweetened cocoa, 1/4 cup

Water, 1 cup

Buttermilk, 1/2 cup

Baking soda, 1 teaspoon

Vanilla extract, 1 teaspoon

TOPPING

Butter, 1 cup

Salt, pinch

Unsweetened cocoa, 1/4 cup

Buttermilk, 6 tablespoons

Powdered sugar, 3-3/4 cups (1 pound)

Walnuts, 1 cup, chopped

Vanilla extract, 1 teaspoon

Equipment list:

10x15x1-inch jelly-roll pan

Medium bowl

Large bowl

Small saucepan

Medium saucepan

Cooking time: 30-45 minutes

Directives:

Preheat oven to 350 degrees. Butter a 10x15x1-inch jelly-roll pan.

Sift together flour, sugar, and salt in medium bowl. Over low heat, melt together butter, cocoa, and water in small saucepan. In a large bowl, beat together eggs, buttermilk, baking soda, and vanilla. Add butter mixture to egg mixture, then stir in dry ingredients. Pour into prepared pan, bake for 15 minutes and keep warm.

To prepare topping: In a medium saucepan over medium heat, combine and cook butter, salt, cocoa, and buttermilk. Remove from heat and add powdered sugar, nuts, and vanilla. Slowly pour hot topping over cake while cake is hot, spreading with a spatula if necessary. Carefully cut into bars while still warm. Cool before serving.

Source: The Seattle Classic Cookbook (1983, Junior League of Seattle)

[scrummy-directives]

Banana Lime Bread

Ingredient list:

BATTER

Brown sugar, 3/4 cup, packed

Unsalted butter, 1/2 cup, softened

Eggs, 2, lightly beaten

Bananas, 1 cup mashed (2-3 bananas)

Milk or plain yogurt, 3 tablespoons

Fresh lime juice, 1 tablespoon

Table salt, 1/2 teaspoon

Ground ginger, 1/2 teaspoon

Unsweetened grated coconut, toasted, 3/4 cup

All-purpose flour, 2 cups

Baking powder, 1 teaspoon

GLAZE

Brown sugar, 1/4 cup

Unsalted butter, 1 tablespoon

Dark rum, 1 tablespoon

Fresh lime juice, 3 tablespoons

Unsweetened grated coconut, toasted, 1/4 cup

Equipment list:

9x5x3-inch loaf pan

Large + medium mixing bowls

Small saucepan

Cooking time: 90 minutes

Game plan:

Toast 1 cup coconut (300-degree oven; be careful, it burns easily), then preheat oven for bread

Squeeze 4 tablespoons lime juice

Make batter and bake

Make glaze and pour over cooled loaf

Directives:

Preheat oven to 350 F and butter a 9x5x3-inch loaf pan.

In a large mixing bowl, cream the sugar and butter. Stir in the eggs, bananas, milk or yogurt, and 1 tablespoon lime juice. Add the salt, ginger, and 3/4-cup grated coconut and mix well. Sift the flour and baking powder together in a separate bowl. Add the dry ingredients to the wet ingredients and mix them until smooth. Pour the batter into the buttered loaf pan and bake for an hour, or until a knife inserted in the center comes out clean. Cool the bread for about 10 minutes before removing it from the pan.

For the glaze, combine the brown sugar, butter, rum, and 3 tablespoons lime juice in a small saucepan over low heat, stirring constantly for about 5 minutes, until it becomes a thin syrup. Pour this glaze over the loaf, spreading it with a spatula or spoon to coat the top and sides. Sprinkle 1/4 cup toasted grated coconut evenly over the glazed loaf.

Yields: 1 loaf

Source: ‘Yellowman’s Banana Lime Bread’ Sundays At Moosewood Restaurant (1990 Simon & Schuster Inc.)

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Deodorant

Ingredient list:

Beeswax, grated, 1 tablespoon

Coconut oil, 3 tablespoons

Corn starch, 1/4 cup

Baking soda, 1/4 cup

Tea tree oil, 5 drops

Other essential oils (see below), 5 drops

Equipment list:

Double-boiler or small saucepan with heatproof bowl

Empty deodorant container

Preparation time: 30 minutes

Directives:

Sift the baking soda and corn starch together into a small bowl. Measure out the essential oils into a spoon and set aside.

Melt the coconut oil and beeswax together in a double-boiler or heatproof bowl over simmering water. Stir constantly until the beeswax has completely melted. Remove from heat and, working quickly, stir in the starch mixture with the spoon of essential oils, then pour everything into the deodorant container. Scrape as much as you can into the container and smooth the top. Set aside until completely cool, then cap the container.

Notes: Deodorant should stay solid at room temperature, but will soften in warmer climates (over 72 degrees F). You might want to keep it in the refrigerator in the summer. One batch will last two to three months with daily use. Tea tree oil is an essential ingredient to the recipe - don’t skip it! It helps to kill the stink-creating bacteria. The other oils are optional - orange blossom, bergamot, rose, vetiver, and cloves are all nice.

[scrummy-directives]

Corned Beef

Ingredient list:

Mustard seeds, 1 teaspoon + 1 teaspoon

Juniper berries, 1 teaspoon + 1/2 teaspoon

Coriander seeds, 1 teaspoon + 1/2 teaspoon

Whole allspice, 1/2 teaspoon + 1/2 teaspoon

Whole cloves, 1/2 teaspoon + 1/2 teaspoon

Red pepper flakes, 1/2 teaspoon + 1/2 teaspoon

Black peppercorns, 1/2 teaspoon + 1/2 teaspoon

Tender Quick, 1/4 cup

Garlic, 5 cloves minced + 5 cloves smashed

Brown sugar, 2 tablespoons

Fresh ginger, 2 tablespoons minced + 1-inch piece thinly sliced

Beef brisket 5 pounds, flat cut (not point cut)

Onion, 2 cups diced

Unsweetened apple juice, 1-1/2 cups

Low-sodium beef broth, 1-1/2 cups

Carrot, 1 cup diced

Celery, 1 cup diced

Bay leaf, 2

Equipment list:

Spice grinder

Small bowl

9″ by 13″ glass baking dish

Large pot

Cooking time + Game plan: 

Corn beef: 30 minutes + 72 hours

Braise beef: 4-1/2 hours + overnight rest

Heat: 20 minutes

Directives:

Grind 1 teaspoon each of mustard seeds, juniper berries, coriander seeds with 1/2 teaspoon each of whole allspice, cloves, red pepper flakes, and black peppercorns, plus 1 bay leaf, in a spice grinder until finely ground. Combine spice mixture, Tender Quick, minced garlic, minced ginger, and brown sugar in a small bowl. 

Trim all excess fat from the surface of the brisket to ensure the dry cure can corn in 72 hours. Prick brisket thoroughly on both sides with a fork, then place in a 9″ by 13″ glass baking dish and vigorously rub with curing mixture. Don’t use a metal pan, otherwise the brisket will pick up a metallic taste.

Cover dish with plastic wrap and weight meat with something heavy like cans or a cast-iron skillet to encourage corning. Cure brisket in refrigerator for 72 hours, flipping halfway through.

When ready to braise, rinse cure from the corned beef under cool running water, then set aside. Preheat over to 300 degrees.

Combine onion, apple juice, beef broth, carrot, celery, smashed garlic, ginger slices, 1 teaspoon mustard seeds, 1/2 teaspoon each of juniper berries, coriander seeds, whole allspice, cloves, red pepper flakes, and black peppercorns in a large Dutch oven or pot. Add corned beef to braising liquid, bring to a boil over high heat, cover, then transfer to the oven.

Braise beef until fork-tender, turning halfway through, 3 hours total. Once braised, let beef rest in braising liquid, partially covered to allow steam to escape, 1 hour at room temperature. Transfer brisket to refrigerator and let rest overnight.

To serve, reheat brisket in braising liquid on the stove top, over medium-low, then remove to a cutting board and thinly slice against the grain.

Serves: 6

Source: Cuisine At Home #92 April 2012 (August Home Publishing)

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Orange Drops

Ingredient list:

Orange, 1

Confectioners’ sugar

Tartaric acid

Directives:

Grate the rind of one orange and squeeze the juice, taking care to reject the seeds. Add to this a pinch of tartaric acid, then stir in confectioners’ sugar until it is stiff enough to form into balls the size of a small marble. This is delicious candy.

The same process for lemon drops, using lemons in place of orange. Color a faint yellow.

Source: White House Cook Book (1907, The Saalfield Publishing Company)

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Penuche Fudge

Ingredient list:

Vegetable oil cooking spray

Evaporated milk, 1 can (5 ounces)

Light brown sugar, 1-1/2 cups packed

Unsalted butter, 5 ounces (1-1/4 sticks)

Salt, 1/4 teaspoon

Confectioners’ sugar, 1/2 cup

Pure vanilla extract, 1 teaspoon

Walnuts, 3 ounces, toasted and chopped (about 1 cup)

Equipment list:

Loaf pan, 5-by-10-inch

Plastic wrap

Medium saucepan

Candy thermometer

Mixer

Cooking time: 1-1/2 to 2 hours.

Game plan:

Toast and chop walnuts.

Prep loaf pan.

Make concoction and refrigerate.

Cut into pieces.

Directives:

Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap, leaving 2-inch overhang on 2 sides.

In medium saucepan over medium-high heat bring evaporated milk, brown sugar, butter, and salt to a boil. Reduce heat to medium-low and simmer, stirring frequently, until mixture registers 236° F, about 25 minutes.

Transfer to a mixer bowl and beat in confectioners’ sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low and add vanilla and walnuts.

Spread mixture in pan and smooth top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang and discard plastic. Cut into 18 pieces. Penuche will keep, covered, for up to 1 week.

Makes: 18 pieces.

Keeps for: 1 week, covered.

Source: Martha Stewart Living #181 December 2008 (Martha Stewart Living Omnimedia)

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Stir-Fried Chicken and Vegetables with Black Bean Sauce

Ingredient list:

Chicken, 1-1/2 pounds boneless skinless thighs and/or breasts trimmed and cut into 3/4-inch pieces

Cornstarch, 4 teaspoons

Vegetable oil, 1 teaspoon + 1 tablespoon

Soy sauce, 3 tablespoons + 1 tablespoon

Toban djan, 1 tablespoon

White sugar, 1/2 teaspoon

Chinese cooking wine, 1 tablespoon

Ginger, 1-2 tablespoons minced

Garlic, 1-2 tablespoons minced

Fermented black beans, 3 tablespoons rinsed and drained

Red bell peppers, 1-2 trimmed and chopped

White onion, 1/2 trimmed and chopped

Celery, 2 stalks trimmed and cut into 1/2-inch pieces

Scallions, 3 trimmed and cut into 1/2-inch pieces

Cilantro, 1/2 cup chopped leaves and stems

Rice or noodles for serving

Game plan:

Prep the chicken + its marinade, then the wine mixture.

Start rice or noodles.

Prep the celery, peppers, white onion, ginger and garlic.

Cook the chicken, then the rest.

Add the wine mixture, then remove from heat and add final touches.

Cooking time: 60 minutes

Directives:

Mix the cornstarch, 1 teaspoon of the vegetable oil, 3 tablespoons of the soy sauce, and the toban djan with the chicken and marinate for 30 minutes.

Whisk the sugar, cooking wine, and 1 tablespoon soy sauce until the sugar has dissolved, then set aside.

In a large pan over medium high, heat 1 tablespoon oil until shimmering, then add the chicken in an even layer and cook, undisturbed, for 2 minutes. Stir and continue to cook until the chicken is browned on all sides.

Add the ginger and cook for 15 seconds, then add the garlic and cook for 30 seconds. Add the black beans, onions, peppers, and celery, and stir-fry until the sauce is beginning to thicken but the vegetables are still barely softened, 4-6 minutes.

Add the cooking wine mixture and cook until the sauce is thick again, 1-2 minutes more.

Add the scallions and cilantro and remove from heat. Serve over rice or noodles.

Serves: 4

[scrummy-directives]

Apple Parsnip Soup

Ingredient list:

Vegetable oil, 2-3 teaspoons

White onion, 1, peeled and chopped

Garlic, 1 tablespoon peeled and minced

Ginger, 1 tablespoon peeled and minced

Parsnips, 1 pound, peeled and chopped

Apples, 1 pound, peeled and chopped

Chicken broth, 3-5 cups

Heavy cream, 1/3 cup to 1/2 cup

Equipment list:

Large pot or Dutch oven

Blender

Cooking time: 45-60 minutes

Directives:

In a large pot, sauté the onion in vegetable oil over medium heat until soft, then add the garlic and ginger and sauté for 2-3 minutes more. Add parsnips and apples, then barely cover with chicken broth. Simmer, covered, until parsnips and apples are soft, about 15-20 minutes. Turn off heat and puree. Mix in some heavy cream and season with salt and pepper to taste.

Serves: 6

[scrummy-directives]

Lion’s Tail

Ingredient list:

Bourbon, 2 ounces

Fresh lime juice, 1/2 ounce

Allspice dram, 1/2 ounce

Angostura bitters, dash

Simple syrup, 1 teaspoon

Equipment list:

Cocktail shaker

Directives:

Combine all ingredients in a shaker with ice, shake well, strain into chilled cocktail glass and serve.

Serves: 1

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Lime Chicken Salad with Beet-Carrot Slaw

Ingredient list:

1 recipe Poached Chicken (for Chicken Salad)

1/4 cup mayonnaise

2 tablespoons fresh lime juice plus more to taste

Kosher salt and freshly ground black pepper

1/4 cup golden raisins

1 large celery stalk, finely chopped

3 tablespoons yellow onion, finely chopped

2 tablepoons extra virgin olive oil

1/2 cup grated carrots

1/2 cup grated beets

1/2 cup chopped fresh cilantro

Cooking time: 20 minutes (plus time for Poached Chicken)

Game plan:

Get Poached Chicken started and cooled

Make beet and carrot slaw

Make mayonnaise mixture and finish

Directives:

In a medium bowl, combine the oil with 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix in the carrots, beets, and cilantro.

In another medium bowl, whisk the mayonnaise, remaining tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken, raisins, celery, and onion. Season to taste.

Serve carrot-beet slaw on top of chicken salad between slices of wheat bread, with a couple of leaves of lettuce if you have it.

Serves: 4-6

Source: Fine Cooking (Taunton Press)

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Turmeric Chicken Salad

Ingredient list:

1 recipe Poached Chicken (for Chicken Salad)

1 teaspoon extra-virgin olive oil

1/2 teaspoon ground turmeric

Pinch ground cinnamon

1/4 cup yogurt

2 tablespoons mayonnaise

2 teaspoons lemon juice

1/2 teaspoon Dijon mustard

1 garlic clove, minced

1/3 cup walnuts or pecans, toasted and chopped coarse

1/3 cup fresh parsley, chopped

1/4 cup unsweetened dried tart cherries

1 shallot, minced

Cooking time: 30 minutes (plus time for Poached Chicken)

Game plan:

Get Poached Chicken started and cooled

Toast nuts at 375 degrees for 6-10 minutes; cool

Prep parsley, shallot, and garlic

Make turmeric oil

Make yogurt mixture and finish

Directives:

Combine oil, turmeric, and cinnamon together in bowl and microwave until fragrant, about 30 seconds; let cool slightly. In large bowl, whisk oil mixture, yogurt, mayonnaise, lemon juice, mustard, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt together until smooth.

Pat cooled chicken dry with paper towels and cut into 1/2-inch pieces. Add chicken, nuts, parsley, cherries, and shallot to bowl with yogurt mixture, toss to combine, and season with salt and pepper to taste.

Serves: 4-6

Source: Nutritious Delicious (2018 America’s Test Kitchen)

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Poached Chicken (for Chicken Salad)

Ingredient list:

2 (4- to 6-ounce) boneless, skinless chicken breasts, pounded to no more than 1 inch thick, trimmed of fat

salt

Equipment list:

Dutch oven

Meat thermometer

Cooking time: 70 minutes

Directions:

Dissolve 1 tablespoon salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170-175 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 17-20 minutes. Transfer chicken to paper towel-lined plate and refrigerate until cool, about 30 minutes. Chop into ½-inch cubes.

Source: Nutritious Delicious (2018 America’s Test Kitchen)

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Plum Cake

Ingredient list:

Jam, red currant or seedless raspberry, 2 tablespoons

Brandy, 3 tablespoons

Italian plums, 1 lb (10 large or 14 small), halved and pitted

All-purpose flour, 3/4 cup (3-3/4 oz)

Sugar, 3/4 cup (5-1/4 oz)

Slivered almonds, 1/3 cup (1-1/2 oz)

Baking powder, 1/2 teaspoon

Table salt, 1/4 teaspoon

Unsalted butter, 6 tablespoons cut into 6 pieces, softened but still cool

Egg, 1 large plus 1 large egg yolk, at room temperature

Vanilla extract, 1 teaspoon

Almond extract, 1/4 teaspoon

Powdered sugar

Equipment list:

10-inch nonstick skillet

9-inch springform pan

food processor

wire rack

Cooking time: 90 minutes

Directives:

Cook jam and brandy in 10-inch nonstick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove from heat and place plums cut side down in syrup. Return to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking. Cool plums in pan, about 20 minutes.

Adjust oven rack to middle position and heat to 350. Grease and flour 9-inch springform pan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs, vanilla, and almond extract and process until smooth, about 5 seconds, scraping bowl once if needed. Batter will be very thick and heavy.

Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin side down, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with a few crumbs attached, 40 to 50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack at least 30 minutes. Remove cake from pan and dust with powdered sugar.

Source: Cook’s Illustrated #87 July 2007 (America’s Test Kitchen)