Recipe: Harvest Bowl
Summary: Gather round the Harvest Bowl, holding partners by the hand, now swing to the left, now swing to the right, stir a few times, pour it up (and not too light), take a big sip, give a little bow, another little sip, a do-si-do, one more slight sip, grab your partner by the elbow, now promenade. And that’s the Harvest Bowl shuffle (and it isn’t square in the least).
- -Ice block or cracked ice
- -15 ounces apple cider
- -7 1/2 ounces vodka
- -5 ounces orange curaçao
- -1 apple, sliced
- -1 lemon, sliced
- -One 750-milliliter bottle chilled sparkling apple juice
- -One 750-milliliter bottle chilled brut champagne or sparkling wine (see note)
- 1. Place the block of ice in a large punch bowl (if going with cracked ice, fill the bowl halfway).
- 2. Add the cider, vodka, curaçao, and apple and lemon slices. Using a long spoon or ladle, dance the ingredients a few times ’round.
- 3. Carefully add...
Summary: We all know handheld, sweet-filled tarts like these by a more familiar (yet trademarked) name. Since we’re grilling them rather than “popping” them from a toaster, I call them Grill-Tarts. You just cut some rectangles of puff pastry, fill them with jam, seal them up, and put them on the grill. In about 15 minutes you have perfectly puffed, flaky, golden homemade toaster-style tarts— complete with ridges to cradle some tangy lemon glaze.
- -1 (17.3-ounce) package frozen puff pastry sheets, thawed
- -3⁄4 cup jam or preserves, such as strawberry, raspberry, or blueberry
- -1 large egg
- -1 tablespoon water
- LEMON GLAZE:
- -1 cup sifted confectioners’ sugar
- -2 tablespoons freshly squeezed lemon juice
- 1. Grill-Tarts: Heat the panini press to medium-high heat.
- 2. On a lightly floured surface, roll out each sheet of puff pastry to a 9-inch square. Divide each pastry sheet into 6 equal rectangles, about 3 inches x 41⁄2 inches each, for a total of 12...
Find the recipe in The Ultimate Panini Press Cookbook by Kathy Strahs!
Recipe: Smoky Maple Black Beans and Kale
Summary: Smoked paprika and liquid smoke combine to deliver a smoky nuance to these beans and greens. Add the optional chipotle chile if you want to add some heat.
- 1 tablespoon olive oil or 1/4 cup water
- 1 medium-size onion, chopped
- 3 garlic cloves, minced
- 6 cups coarsely chopped kale
- Salt and freshly ground black pepper
- 3 cups cooked black beans or 2 (15-ounce) cans beans, rinsed and drained
- 3 tablespoons water
- 2 tablespoons tamari
- 2 tablespoons pure maple syrup
- 1 tablespoon cider vinegar
- 1 teaspoon liquid smoke
- 1/2 teaspoon smoked paprika
- 1 chipotle chile in adobo (optional), minced
- 1. Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the kale and season to taste with salt and pepper. Cook, stirring, until softened, about 5 minutes.
- 2. Stir in the beans, then add the remaining ingredients, stirring to combine. Simmer for 10...