/blogs/recipes.atom ֵ羺 - Recipes 2025-03-26T09:54:37-04:00 ֵ羺 /blogs/recipes/red-wine-and-honey-braised-beef-stew 2025-01-29T10:59:30-05:00 2025-01-29T13:11:36-05:00 Red Wine and Honey Braised Beef Stew Tessa Keller Prep time: 15 min
Cook time: 3 hrs
Serves: 4

Ingredients-

  • 2 lb/1kg brisket (or chuck Roast)
  • 2 bay leaves
  • 4 medium-sized carrots
  • 1 bunch of spring onions
  • 1 chili
  • 2 heads fennel
  • 6 garlic cloves
  • 1 tbsp fresh ginger
  • 1 1/2 lb/750g small potatoes
  • 1 yellow onion
  • 1/2/12cl cup honey
  • 1 tbsp coarse black pepper
  • 1 cinnamon stick
  • 1 star anise
  • 1 tsp Salt
  • 2 tbsp olive oil
  • 1 cup/25cl orange juice
  • 3/4 bottle/550 ml full-bodied red wine*
  • 2 cups/50cl beef stock (as needed)

Directions-

  1. Preheat the oven to 325°F/170°C.
  2. Cut meat into 2-inch/5cm pieces and pat dry. Season with salt and pepper.
  3. Heat the oil in the ‘Sublime’ Braiser over medium heat. Once hot, brown the meat on all sides (do not dry out) and set aside.
  4. Add the diced onions, the fennel heads cut in quarters, and the spring onions to the oil left in the braiser. Cook until golden.
  5. Add the garlic and the ginger, and cook for another minute, until fragrant.
  6. Stir in the sugar until it dissolves. Deglaze with the orange juice, red wine and honey.
  7. Add the bay leaves, cinnamon stick, star anise, and chili. Simmer until the alcohol from the red wine has burned off.
  8. With tongs, add the meat back to the braiser; it needs to be covered by the liquid (if necessary, add in beef stock until completely covered).
  9. Add the vegetables and the potatoes.
  10. Cover, transfer to the oven and cook for about 2 hours, basting every 30 minutes, until the meat is fork tender. Skim off the excess fat sitting on the surface of the braising liquid (If you can refrigerate the stew overnight, remove the solidified fat the next day.)
  11. Arrange the vegetables around the meat and spoon over some braising liquid. Serve straight from the ‘Sublime’ Braiser.

Tip: Add fresh herbs like thyme and a sliced hot pepper just before serving.

*Alcohol should be consumed in moderation

]]> /blogs/recipes/deep-dish-apple-pie 2024-11-26T12:31:40-05:00 2024-11-26T15:15:57-05:00 Deep Dish Apple Pie Tessa Keller Ingredients:

For the Crust- follow , or use store bought.

For the Filling-

  • 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘶𝘯𝘴𝘢𝘭𝘵𝘦𝘥 𝘣𝘶𝘵𝘵𝘦𝘳, 𝘤𝘶𝘵 𝘪𝘯 𝘴𝘮𝘢𝘭𝘭 𝘤𝘶𝘣𝘦𝘴
  • 3 𝘱𝘰𝘶𝘯𝘥𝘴 𝘢𝘱𝘱𝘭𝘦𝘴 (𝘐 𝘶𝘴𝘦𝘥 𝘢 𝘮𝘪𝘹 𝘰𝘧 𝘎𝘳𝘢𝘯𝘯𝘺 𝘚𝘮𝘪𝘵𝘩 𝘢𝘯𝘥 𝘏𝘰𝘯𝘦𝘺𝘤𝘳𝘪𝘴𝘱), 𝘤𝘰𝘳𝘦 𝘳𝘦𝘮𝘰𝘷𝘦𝘥, 𝘱𝘦𝘦𝘭𝘦𝘥, 𝘢𝘯𝘥 𝘵𝘩𝘪𝘯𝘭𝘺 𝘴𝘭𝘪𝘤𝘦𝘥 1/2 𝘤𝘶𝘱, 𝘱𝘭𝘶𝘴 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘭𝘪𝘨𝘩𝘵 𝘣𝘳𝘰𝘸𝘯 𝘴𝘶𝘨𝘢𝘳, 𝘱𝘢𝘤𝘬𝘦𝘥, 𝘱𝘭𝘶𝘴 𝘦𝘹𝘵𝘳𝘢 𝘧𝘰𝘳 𝘴𝘱𝘳𝘪𝘯𝘬𝘭𝘪𝘯𝘨 𝘵𝘰𝘱 𝘰𝘧 𝘱𝘪𝘦
  • 1/4 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘬𝘰𝘴𝘩𝘦𝘳 𝘴𝘢𝘭𝘵
  • 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘭𝘦𝘮𝘰𝘯 𝘫𝘶𝘪𝘤𝘦
  • 2 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯𝘴 𝘢𝘭𝘭-𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘧𝘭𝘰𝘶𝘳
  • 1 1/2 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘨𝘳𝘰𝘶𝘯𝘥 𝘤𝘪𝘯𝘯𝘢𝘮𝘰𝘯
  • 1/8 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘨𝘳𝘰𝘶𝘯𝘥 𝘯𝘶𝘵𝘮𝘦𝘨 
  • 1 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘱𝘶𝘳𝘦 𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘦𝘹𝘵𝘳𝘢𝘤𝘵
For Assembling the Pie Crust-
  • 𝘢𝘭𝘭-𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘧𝘭𝘰𝘶𝘳, 𝘧𝘰𝘳 𝘳𝘰𝘭𝘭𝘪𝘯𝘨 𝘥𝘰𝘶𝘨𝘩
  • 1 𝘭𝘢𝘳𝘨𝘦 𝘦𝘨𝘨
  • 1 𝘵𝘢𝘣𝘭𝘦𝘴𝘱𝘰𝘰𝘯 𝘸𝘢𝘵𝘦𝘳

Directions:

  1. On a lightly floured surface, roll out 1 piece of pie dough to fit a 10.5″ X 2.5″/ 1.25qt-capacity pie dish. Place in the pie dish, forming it to the dish, and crimping along the edges with your fingers. Pierce the inside bottom of the pie dish three to five times with the tines of a fork. Place the pie dish in the refrigerator to chill for 20-30 mins., or freeze for 10 minutes. 
  2. Preheat the oven to 400°F.
  3. In a 10-inch nonstick skillet over medium heat, melt the 2 tablespoons of unsalted butter, then add the sliced apples. Cook for 2-3 minutes, then add the add the brown sugar, salt, lemon juice, flour, cinnamon, and nutmeg, stirring to coat the apples in the sugar and spices. Now, cook the apples a further 3 minutes, or until the apples are slightly softened but still maintain their shape. Remove from the heat, and immediately stir in the vanilla extract. Set aside.
  4. Remove the prepared pie dish from the refrigerator or freezer. Place the empty pie dish in the preheated oven (to blind bake the crust), and bake for 12-15 minutes. Remove from the oven. 
  5. Lower the oven temperature to 375°F.
  6. Fill the pie dish with half of the cooked spiced apple mixture, evenly spreading the mixture out, but not flattening the apples on top. Add the remaining apples to the dish, allowing the rest of the apples to naturally pile up in the middle.
  7. Roll out the second pie crust on a lightly floured surface. Roll it large enough to cover the pie (roughly 12-inches). Place the pie dough on top of the apples, completely covering it, then, folding over the edges of the dough (or using the tines of a fork to crimp the edges), or trimming the excess dough from edges.
  8. In a small bowl, add the egg, and 1 tablespoon of water. Lightly beat together with a whisk. Brush the egg wash on top of the pie dough with a pastry brush.
  9. Then, evenly sprinkle a dusting of light brown sugar on top of the pie (about 1 teaspoon or so). 
  10. Remove from the oven and allow the pie to rest at least 1 hour before serving, or up to 2 hours, preferably. Serve with vanilla ice cream and enjoy!

Recipe by Madison of

]]> /blogs/recipes/spiced-pear-cake 2024-10-02T11:37:17-04:00 2024-10-02T11:37:17-04:00 Spiced Pear Cake Tessa Keller Ingredients:

For the Cake:

  • 14 tbsp (200 g) salted or unsalted butter, melted
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (60g) light brown sugar, packed
  • 4 large eggs, room temp
  • ½ tsp vanilla extract
  • 1 2/3 cup (210 g) all-purpose flour
  • ½ tsp baking powder
  • Pinch of salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup (185g) peeled pears (not overly ripe) chopped into cubes, about 1-2 pears

For the Frosting:

  • 1 ½ cups (250g) mascarpone (or cream cheese), room temperature
  • 1/3 cup (40g) powdered sugar
  • ½ tsp ground cinnamon, plus more for decoration

Note: This recipe calls for a 1.25 lb or 1.25 quart loaf pan (about 9x5”). If using a larger pan (2 quart) increase the recipe by 1.5 and increase the cooking time by about 10 minutes.

Directions:

  1. Start by melting the butter. Set aside to cool while you prepare the rest of the cake.
  2. Preheat your oven to 350F (175C). Butter and flour a 1.25 lb or 1.25 quart loaf pan (about 9x5”) Set aside.
  3. In a large bowl, whisk together the sugar and eggs, then the vanilla extract as well, whisking for about 30 seconds.
  4. Mix together the flour, baking powder, salt, and spices in a bowl. Then whisk it into the egg mixture in two additions.
  5. Carefully whisk in the cooled melted butter in two additions. Then, fold in the chopped pears.
  6. Pour into the prepared pan and bake 45-55 minutes or until a toothpick inserted in the middle comes out clean.
  7. After removing it from the oven, let cool completely.


For the glaze, whisk or stir together all ingredients and then spread on top of the cooled cake. Finish with a dash of cinnamon!

Recipe by Molly J. Wilkinson of

]]> /blogs/recipes/pumpkin-souffle 2024-09-27T12:21:48-04:00 2024-09-27T12:33:39-04:00 Pumpkin Soufflé Tessa Keller Ingredients:

Streusel topping:

Instructions:

  1. Lightly beat the 2 large eggs (you can do this with a fork or a small whisk). Set aside.
  2. Chop the 1 cup of pecan halves. Set aside.
  3. In a medium mixing bowl, add the large egg white and cream of tartar. Use an electric, or handheld beater to whisk the egg whites on medium-high speed until stiff peaks form (when the egg whites stick to the whisks without falling off). This will take a few minutes. Set aside.
Streusel Topping:
  1. In a medium mixing bowl, add the flour, salt, brown sugar, maple syrup, 4 tablespoons of butter, and half of the chopped pecans. *(We will use the remaining 2 tablespoons of butter in Step #6). Set aside.

Making the soufflé:

  1. Preheat the oven to 375°F/190°C.
  2. In a large mixing bowl, add the pumpkin purée, nutmeg, cinnamon, salt, vanilla extract, and plain yoghurt. Whisk together until incorporated.
  3. Add in the melted butter, and maple syrup, blend with a whisk, and then pour in the lightly beaten eggs. Whisk to incorporate.
  4. Fold in the whisked egg white with the pumpkin mixture, a spoonful at a time until blended to form a batter. Then, add the remaining chopped pecans to the pumpkin batter.
  5. Pour the pumpkin batter evenly into the non-stick1.75 Qt.-capacity bakingdish. Smooth the top with a spatula, if needed.
  6. Add the streusel topping evenly on top of the pumpkin batter in the baking dish. Place in the oven and bake for 40 to 45 minutes, or until the top is deep golden brown and the middle is not jiggly.
  7. Remove from the oven. Set aside to rest for at least 5 minutes.
  8. Whilst the pumpkin soufflé cools, in a small saucepan or non-stick skillet, melt 2 tablespoons of butter, until it becomes slightly brown and bubbly. Remove from the heat, then stir in 2 tablespoons of maple syrup.
  9. Drizzle the maple butter sauce over the pumpkin soufflé to finish the dish. Grate a light sprinkle of nutmeg over the entire dish before serving. Serve hot or warm. Enjoy alone, with a scoop of ice cream, or a dollop of whipped cream.

Recipe by Madison of

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