Ingredients

• 3-3 1/4 c. pinot grigio
• 2 tbsp. raisins
• 1 tsp. dried bitter orange peel
• 2 1/2" Ceylon cinnamon stick
• 1 1/2 tsp. wormwood
• 1/2 tsp. gentian root
• 1/2 tsp. angelica root
• 1/2 tsp. ground ginger
• 1/2 tsp. chamomile tea flowers
• 1/2 tsp. ground nutmeg
• 1/4 tsp. coriander seeds
• 1/4 tsp. sassafras bark
• 1/4 tsp. centaury herb
• 1/4 tsp. dried oregano
• 1/4 tsp. dried sage leaves (not ground)
• 1/4 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/8 tsp. fennel seeds
• 1/8 tsp. cardamom seeds
• 1/8 tsp. orris root
• 1/8 tsp. dried rosemary
• 1 1/2 bay leaves
• 6 peppercorns, lightly crushed
• 5 allspice berries, lightly crushed
• 5 whole cloves
• 4 juniper berries, lightly crushed
• 1 star anise
• 1/2 c. turbinado sugar
• 2 tbsp. water
• 1 1/2 c. cognac
• 4 tsp. ruby port

Preparation

Combine 2 c. wine and remaining ingredients except for sugar, water, cognac, and port, in small saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, for 10 minutes. Remove pot from heat, cover, and let sit at room temperature for at least 24h or up to 48h.

Line fine-mesh strainer with triple layer of cheesecloth and set over 4-c. liquid measuring cup; strain and discard solids.

Combine sugar and water in small saucepan and cook over medium heat, swirling occasionally, until sugar is completely dissolved and mixture is bubbling, about 6 minutes. Off the heat, stir in cognac and port. Add sugar mixture to infusion, then add enough of the remaining 1 to 1 1/4 c. wine to measure 3 cups total. Stir well and transfer to bottle.

Ingredients

• 1 pound dried brown or green lentils
• 12 to 15 ounces boneless, skinless chicken thighs (fat trimmed)
• 6 c. chicken stock
• 1 c. water
• 1 small yellow onion, coarsely chopped
• 2 scallions, white and light-green parts, chopped
• 1/4 cup chopped cilantro leaves
• 3 cloves garlic, minced
• 1 medium-size ripe tomato, cut into 1/2-inch dice
• 1 teaspoon granulated garlic (powder)
• 1 teaspoon ground sumac (may substitute cumin)
• 1/4 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon kosher salt, or more as needed

Preparation

Combine the lentils, chicken (to taste), water, stock, onion, scallions, garlic, tomato, cilantro, granulated garlic, ground sumac, oregano, paprika and salt in the pressure cooker or Instant Pot.

Lock the pressure-cooker lid in place. Turn the heat to high; once the pot reaches HIGH pressure, cook for 30 minutes, adjusting the heat to maintain pressure, as needed. For the Instant Pot, lock the lid and press the SOUP button and cook for 30 minutes. Use the pressure releases, then unlock and open.

Transfer the chicken to a cutting board; use two forks to shred it, then return it to the pot, stirring to incorporate. Taste, and adjust the salt, as needed.

Washington Post

Ingredients

• 1 quart whole cranberries
• 1 1/4 cups (250 g) sugar
• 2 1/2 teaspoons cornstarch
• 1 pinch freshly ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon fresh orange zest or 1 tablespoon orange liqueur
• 1/2 cup chopped walnuts (optional)
• 1 knob butter the size of a small walnut, cut into small pieces for dotting the top of the filling
• 1 - 2 teaspoons sugar for sprinkling on top of the pie
• two pie crusts

Preparation

Place 3 cups of the cranberries in a food processor and pulse until they are slightly chopped. In a medium bowl, place the chopped and remaining whole cranberries, sugar, cornstarch, nutmeg, salt, zest or liqueur, and optional walnuts, and mix well. In a pie plate lined with an unbaked pie crust, pour in the cranberry filling and dot with butter. Roll out the remaining crust, lay it over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from the edges and crimp. Chill the pie for a minimum of 1 hour before baking.

Lightly brush an egg wash over the entire pie, including the edges. In an oven preheated to 375°F (190°C), bake on the middle rack for about 40 minutes. When there are about 10 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar. Close the oven and bake until the crust is just golden, or until you see steady bubbling coming out between the vents. Remove the pie from the oven and cool completely before serving.

Food Schmooze

Ingredients

• 1/4 cup freshly squeezed orange juice
• 1/4 cup 100 percent cranberry juice, not cocktail
• 1 cup honey
• 1 pound fresh cranberries, approximately 4 cups

Preparation

Wash the cranberries and discard any soft or wrinkled ones.

Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

Alton Brown, Food Network

Ingredients

for the carnitas:

• 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks
• salt and pepper
• 1 tablespoon olive oil

for the sauce:

• 1 cup beer (or chicken stock)
• 1 head of garlic, cloves separated, peeled and minced
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoons salt
• 1/2 teaspoon freshly-cracked black pepper

Preparation

In a medium mixing bowl, mix all sauce ingredients together.

Season pork chunks on all sides with salt and pepper.

Click the “Saute” setting on the Instant Pot. Add oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides. Press “Cancel” to turn off the heat. Pour in the mojo sauce, and toss briefly to combine. Close lid securely and set vent to “Sealing”. Press “Meat”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Then remove the lid.

Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork. Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork, and toss to combine.

Gimme Some Oven

Ingredients

• One 3-pound boneless beef chuck roast
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 medium yellow onions, halved and then thinly sliced into half-moons
• 2 tablespoons white balsamic vinegar
• 2 tablespoons finely diced orange zest
• 2 tablespoons finely diced peeled fresh ginger root (from a 3-inch piece)
• 1 teaspoon ground allspice
• 1 1/2 cups strongly brewed lapsang souchong tea

Preparation

Season the meat on both sides with the salt and pepper.

Melt the butter in the electric pressure cooker turned to its sauteing function.

Add the onions and cook for 4 to 6 minutes, stirring often, until they begin to brown just a bit at the edges.

Push the onions to line the inside perimeter of the pot; set the meat in the cleared space. Brown well on both sides, turning once and stirring the onions a couple of times, 8 to 10 minutes. The onions will brown deeply and may even blacken in parts.

Sprinkle the vinegar over the onions; use a wooden spoon to dislodge any browned bits.

Sprinkle the orange zest, ginger and allspice over the meat and onions. Pour 1 1/2 cups of the tea over everything.

Lock the lid onto the pot and set it for high pressure (9 to 11 psi). Cook at high pressure for 75 minutes. Unplug the machine or turn it off to bring the pressure back to normal naturally, about 20 minutes. Unlock and remove the lid.

Transfer the chuck roast to a cutting board. Skim as much surface fat as you can from the sauce in the pot. Carve the meat into chunks, transfer to serving bowls, and pour the sauce on top.

Washington Post

Ingredients

for the crust:

• 2 cups ground pecans
• 1/4 cup sugar
• 1/4 cup melted butter

for the filling:

• 14 oz. Kraft caramels
• 1/4 cup milk
• 1 cup chopped pecans
• 1 pkg. (8 squares) Baker’s Bittersweet chocolate
• 1/3 cup milk [it may need a lot more]
• 1/4 cup powdered sugar
• 1/2 tsp. vanilla

Preparation

Combine the crust ingredients and bake at 350 degrees for 12-15 minutes, or until lightly browned.

Melt caramels in milk. Pour over crust, sprinkle with pecans. Heat chocolate, 1/3 cup milk, powdered sugar and vanilla, stirring, just until melted. Pour over pecans and refrigerate. Serves 10-12.

Ingredients

• 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
• 6 tablespoons extra-virgin olive oil, plus extra for drizzling
• Salt and pepper
• 2 teaspoons grated lemon zest plus 7 teaspoons juice
• 1 (15-ounce) can chickpeas, rinsed
• 2 ounces feta cheese, crumbled (1/2 cup)
• ½ cup coarsely chopped fresh parsley
• 4 scallions, sliced thin on bias
• 2 tablespoons chopped toasted pistachios

Preparation

1. Adjust oven rack to middle position and heat oven to 375 degrees. Brush cut sides of squash with 2 tablespoons oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast squash until just tender and tip of paring knife can easily be slipped into flesh, 40 to 45 minutes. Transfer squash to wire rack, cut side up, and let cool completely, about 1 hour.

2. Combine lemon zest and juice, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Holding squash over bowl, use fork to scrape flesh from skin into strands; discard skin.

3. Add chickpeas to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with feta, parsley, scallions, and pistachios. Drizzle with extra oil before serving.

Ingredients

• 1/3 cup slivered almonds
• 1 teaspoon vegetable oil
• 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
• 1 small shallot, minced
• 1 cup quinoa, rinsed
• 2 cups chicken stock
• 1 sage sprig
• 1 tablespoon minced chives
• 1 tablespoon chopped parsley
• Salt and freshly ground white pepper

Preparation

Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.

In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.

Food & Wine

Ingredients

• 4 acorn squash (about 1 pound each), halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1 1/2 cups diced celery
• 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick
• 2 Granny Smith apples, peeled and diced
• 2 teaspoons finely chopped thyme
• 10 ounces day-old rustic rye bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups)
• 7 ounces vacuum-packed cooked chestnuts
• 1/2 cup chopped parsley
• 1/3 cup heavy cream
• 1/3 cup vegetable stock or low-sodium broth

Preparation

Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.

Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.

Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.

Food & Wine