25410 stracciatella a Recipes

bone-in water-added ham , butt portion, apple cider, dried apple chunks (about 4 1/2 oz), golden brown sugar, cider vinegar, dijon mustard

orange muscat such as essencia (from a 750-ml bottle), red beet (1/4 lb), peeled and sliced, sugar, fresh lemon juice, cinnamon stick, turkish bay leaves or 1 california, firm-ripe pears (3/4 to 1 lb total), such as forelle, peeled, halved lengthwise, and cored

a 16-chop frenched and trimmed crown roast of lamb (about 4lb), at room temperature, balsamic vinegar, dry red wine, beef broth, arrowroot, water, mint sprigs for garnish, minted saffron rice with currants and pine nuts>, glazed baby turnips and carrots, garlic rosemary jelly

a 7- to 8-lb half (shank end) of a fully cooked cured ham, chopped preserved ginger in syrup (available at specialty foods shops and some supermarkets), brown sugar, dark rum, parsley sprigs for garnish if desired

egg white, old-fashioned oats, chopped nuts (such as almonds, pistachios, pecans, or walnuts), coconut shavings, agave syrup, olive oil or warmed coconut oil, sesame seeds, light brown sugar, kosher salt, ground cinnamon, dried cherries or cranberries

a 24-inch baguette, eggs, whole milk, freshly grated nutmeg, vanilla, brown sugar, pecans (about 3 oz), unsalted butter, salt, blueberries (about 12 oz), blueberries (about 6 oz), pure maple syrup, fresh lemon juice

a 12-oz bag of cranberries , picked over, granny smith apples (about 1 lb), dry white wine, sugar, mint sprigs for garnish

a 12-oz bag of cranberries , picked over, honey, brown sugar , or to taste, two 3-inch cinnamon sticks, freshly grated nutmeg , or to taste, water

a 12-lb goose (with neck and giblets; reserve liver for another use), onions, celery ribs, bread slices (any type ), carrots, boiling water, dry white wine, tawny port, all-purpose flour, chicken broth

a 7- to-8 lb leg of l mb, trimmed of excess f t, boned, nd butterflied by butcher (4 to 4 3/4 lb boneless), onions, chopped, garlic cloves, chopped, red wine vinegar, honey, worcestershire sauce, hot red pepper relish, red bell peppers, chopped fine (about 4 cups), onions, chopped (about 2 cups), cider vinegar, sugar, mustard seeds, salt, crushed dried hot red pepper flakes

a 12-oz bag of cranberries , picked over, sugar , or to taste, tawny port, freshly grated lemon zest, fresh lemon juice , or to taste

a 4-lb pumpkin (preferably a sugar pumpkin), unsalted butter, pitted prunes, sugar

a 16- to 19-oz c n bl ck be ns, garlic cloves, ground cumin, olive oil, tomato juice or water, salt, chopped fresh cilantro

a 10-oz jar pitted large green olives (about 24), olive oil, chili powder, whole almonds with skins (about 1/4 cup)

a 3/4- to 1-lb seedless cucumber, olive oil, ground cumin, water, chopped fresh mint leaves

a 14-to-16 oz c n whole rtichoke he rts, rinsed well, dr ined, nd p tted dry, olive oil, garlic clove, minced and mashed to a paste with 1/4 tsp salt, brine-cured green olives such as picholine, pitted and chopped, chopped fresh parsley leaves, garnish: fresh parsley sprigs, fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping

a 10-oz container brussels sprouts (about 26), trimmed, unsalted butter, scallions, sliced thin diagonally, fresh lime juice , or to taste

a 1-lb block of extra-firm or firm tofu, rinsed, cornstarch, water, soy sauce, cider vinegar, scotch, sugar, salt, vegetable oil, garlic cloves, minced, a 1-inch cube of peeled fresh gingerroot, minced, oriental sesame oil, scallion, minced, cooked rice as an accompaniment if desired