Read The Martha Stewart Living Cookbook Online
Authors: Martha Stewart Living Magazine
2.
Purée the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.
3.
Rinse blender, then return purée to blender, and add bourbon and 4 cups small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.
fresh yellow tomato bloody mary
SERVES 4; MAKES ABOUT 3 CUPS
To make a traditional Bloody Mary cocktail, substitute ripe red tomatoes for the yellow ones.
1 pound ripe yellow tomatoes (about 4 medium)
¾ cup best-quality vodka (6 ounces)
5 tablespoons fresh lemon juice (about 2 lemons)
1 teaspoon Worcestershire sauce
20 dashes hot green pepper sauce, such as Tabasco
1 to 1½ teaspoons finely grated peeled fresh horseradish
¾ teaspoon coarse salt
¼ teaspoon freshly ground pepper
Celery hearts, for garnish
Yellow and red cherry tomatoes, for garnish
1.
Puree pound of tomatoes in a blender. Strain through a fine sieve into a small bowl, pressing to remove as much liquid as possible; discard solids.
2.
Stir together tomato purée, vodka, lemon juice, Worcestershire sauce, green pepper sauce, horseradish to taste, salt, and pepper in a pitcher. If not using immediately, mixture can be refrigerated, covered, overnight.
3.
To serve, divide among 4 large glasses filled with ice. Garnish each glass with celery and cherry tomatoes on toothpicks.
HOT DRINKS
apple pie–spiced cider
SERVES 6
1¼ quarts apple cider
3 tablespoons firmly packed light brown sugar
1 whole cinnamon stick, plus 6 sticks for garnish
1 teaspoon ground allspice
½ teaspoon ground ginger
Pinch of ground cloves
Pinch of freshly grated nutmeg
Pinch of salt
½ cup Calvados or other brandy (optional)
In a medium saucepan, whisk together the cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in the brandy, if desired. Strain into a pitcher; discard the solids. Serve immediately, garnished with cinnamon sticks.
hot date
SERVES 4
4 cups milk
7 teaspoons unsulfured molasses
¼ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
Pinch of ground ginger
¼ teaspoon ground allspice
Pinch of coarse salt
14 dates, pitted
1.
In a medium saucepan, heat the milk, molasses, spices, and salt over medium heat for 5 to 6 minutes. Remove from heat.
2.
Chop the dates in a blender as finely as possible. Add about 1 cup milk mixture; blend, scraping down the sides as needed.
3.
Strain the date mixture through a fine sieve back into the pan; whisk over medium heat until well combined. Serve immediately.
hot buttered rum with ginger and cinnamon
SERVES 4
4 tablespoons Ginger Simple Syrup (recipe follows)
1 cup dark rum
4 cinnamon sticks
4 cups boiling water
4 tablespoons Ginger Butter (recipe follows)
1.
Divide the simple syrup among 4 heatproof glasses or mugs; add ¼ cup rum, 1 cinnamon stick, and 1 cup boiling water to each. Stir well.
2.
Top each serving with 1 tablespoon ginger butter. Serve immediately.
ginger simple syrup
MAKES ¾ CUP
4 ounces fresh ginger, thinly sliced
½ cup water
½ cup granulated sugar
In a small saucepan, bring all ingredients to a boil over medium heat. Cook 2 minutes. Strain the mixture through a sieve, discarding ginger. Store in an airtight container in the refrigerator up to 1 week.
ginger butter
SERVES 8
3 pieces crystallized ginger, finely chopped (about 2 tablespoons)
½ teaspoon ground cinnamon
Pinch of ground cloves
Pinch of freshly grated nutmeg
½ cup (1 stick) unsalted butter, room temperature
In a small bowl, stir ingredients with a fork until thoroughly combined. Shape into a log by rolling in parchment paper or plastic wrap. Chill until firm, about 1 hour, before slicing into eight rounds.
salsas, sauces, dips,
AND MORE
pickled garlic
MAKES 1 QUART
6 heads garlic
4 cups white-wine vinegar
4 tablespoons sugar
1 teaspoon whole black peppercorns
4 whole cloves
2 small dried chiles
1 dried bay leaf
Rind of 1 lemon
1.
Trim the garlic heads, leaving the stem intact and peeling off all but 1 layer of papery skin. Set aside.
2.
Combine the vinegar, sugar, peppercorns, cloves, chiles, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add the garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in the refrigerator. The garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.
barbecue rub
MAKES 2 CUPS
Dry rubs add intense flavor to chicken, pork, and beef. Apply the rub at least 1 hour and up to 3 days before cooking.
1 cup chili powder
3 tablespoons paprika
3 tablespoons finely chopped fresh thyme
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon cayenne pepper
Place all the ingredients in a large bowl; whisk to combine. Store in an airtight container at room temperature.
mango and tomato salsa
MAKES 1 QUART
This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. It can be stored in an airtight container in the refrigerator for up to 3 days; allow it to come to room temperature before serving.
½ red onion, peeled and cut into ¼-inch dice
2 ripe mangoes, peeled, pitted, and cut into ¼-inch dice
2 ripe tomatoes, cut into ½-inch dice
1 jalapeño pepper, seeds and ribs removed, minced
2½ tablespoons fresh lemon juice
2 tablespoons fresh lime juice
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
½ cup loosely packed, fresh cilantro leaves, coarsely chopped
Combine the onion, mangoes, tomatoes, jalapeño, lemon and lime juice, salt, and pepper in a small bowl; toss to coat. Let stand at least 2 to 3 hours. Stir in the cilantro just before serving.
parsley-walnut pesto
SERVES 4
1 bunch fresh flat-leaf parsley, leaves only (about 2½ cups)
1 garlic clove
4 anchovy fillets, rinsed
½ cup walnut halves, toasted
1 teaspoon finely grated lemon zest
¾ cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Process the parsley, garlic, anchovies, walnuts, and lemon zest in a food processor until finely chopped. With the machine running, add the oil in a slow, steady stream until combined. Season with salt and pepper.
four-onion and jalapeño confit
MAKES ABOUT 3 CUPS
4 tablespoons unsalted butter
2 medium red onions, cut into ¼-inch slices
2 sweet yellow onions, cut into ¼-inch slices
4 large shallots, cut into ¼-inch rings
10 garlic cloves, halved lengthwise
1 bunch scallions, cut into 2-inch pieces
5 large jalapeño peppers, seeded and cut in ¼-inch-wide strips
¾ cup golden raisins
¼ cup packed light-brown sugar
½ cup cider vinegar
1½ cups water
Heat the butter in a saucepan over medium heat. Add the onions, shallots, and garlic; cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the remaining ingredients. Simmer, covered, until very tender, about 1 hour. Uncover; simmer until thick and most of the liquid has evaporated, about 1½ hours. Serve warm, or refrigerate up to 1 week.
raita
MAKES ABOUT 2 CUPS
1 Kirby cucumber, peeled, halved lengthwise, and seeded
1 cup plain whole-milk yogurt (8 ounces), whisked until smooth
½ teaspoon coarse salt
Chili powder, for sprinkling
1.
Grate enough cucumber on the large holes of a box grater to yield ½ cup. Transfer to a clean dish towel; squeeze out as much liquid as possible.
2.
Stir together the cucumber, yogurt, and salt in a small bowl. Refrigerate in an airtight container up to 1 day. Before using, stir to combine, then sprinkle with some chili powder.
orange marmalade
MAKES ABOUT 2 QUARTS
This marmalade can be made with navel oranges, blood oranges, or tangerines.
2 sweet oranges, preferably organic
2 cups fresh orange juice (about 2 pounds oranges)
¾ cup fresh lemon juice (about 3 lemons)
7½ cups sugar (3 pounds)
1.
Rinse the oranges under hot water. Quarter the oranges lengthwise; slice crosswise as thinly as possible with a sharp knife.
2.
Bring the orange slices, orange and lemon juices, and 6 cups water to a boil in a large nonreactive saucepan over medium-high heat. Reduce heat to medium-low. Simmer until the orange peels are translucent and tender, about 1½ hours.
3.
Stir in the sugar. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar is dissolved. Continue cooking, stirring often and skimming foam from the surface with a slotted spoon, until the mixture is set and registers 220°F on a candy thermometer, about 15 minutes. (To test if the marmalade has set, place a small amount on a well-chilled plate. Press gently with your finger; the marmalade should wrinkle. If it doesn’t, continue to simmer, 5 to 10 minutes more. Test again; repeat as needed.)
4.
Let cool, then transfer to an airtight container. Marmalade can be refrigerated up to 1 month. (Alternatively, transfer the marmalade to sterilized canning jars and process according to the jar manufacturer’s instructions.)
apricot-raisin chutney
MAKES 2½ CUPS
2 tablespoons olive oil
½ small onion, finely chopped (about ½ cup)
1 pound apricots, peeled, quartered, and pitted
½ cup sugar
½ cup good-quality honey
1
/
3
cup raisins
¼ cup cider vinegar
1.
Heat the oil in a medium skillet over medium heat until hot but not smoking. Add the onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
2.
Transfer the onion to a large saucepan. Add the apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
3.
Pour the chutney into a large bowl, and let cool completely. The chutney can be refrigerated in an airtight container up to 1 week. Bring to room temperature before serving.
strawberry preserves
MAKES 2½ CUPS
These preserves can be canned and stored for up to 1 year; multiply the recipe, if you like.
2 pounds strawberries, hulled
1 tablespoon plus ½ teaspoon fresh lemon juice
1 cup sugar
1.
Put the strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until the juices are released, about 40 minutes. Stir in the sugar.
2.
Bring to a boil over medium heat. Cook, stirring occasionally, until the mixture registers 210°F on a candy thermometer, about 15 minutes. Let cool completely; skim foam from the surface with a spoon. The preserves can be refrigerated in an airtight container up to 2 months.
chile-citrus ketchup
MAKES 2½ CUPS
1 can (28 ounces) diced tomatoes
1 medium onion, quartered
3 garlic cloves, crushed with the flat side of a large knife
¼ cup plus 2 tablespoons packed dark brown sugar
¼ cup cider vinegar
2 teaspoons dry mustard
Pinch of ground nutmeg
¼ teaspoon ground allspice
Pinch of chili powder
½ teaspoon finely grated orange zest plus 1 cup fresh orange juice (2 oranges total)
2 tablespoons brewed espresso
1 bay leaf
1 fresh habanero chile
Coarse salt and freshly ground pepper
1.
Puree the diced tomatoes and juice, onion, garlic, and sugar in a food processor. Transfer the tomato mixture to a large, heavy-bottomed stockpot. Add the vinegar, 1 cup water, and the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.
2.
Bring the mixture to a boil over medium heat. Reduce heat; simmer, stirring occasionally, until thickened, about 50 minutes.
3.
Remove the chile. Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor. Return the ketchup to the pot; stir until well blended. Season with salt and pepper. Let cool completely. The ketchup can be refrigerated in an airtight container, up to 2 weeks.
tarragon tartar sauce
MAKES 1¼ CUPS
1 cup mayonnaise
3 tablespoons sweet relish
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon coarse salt
1
/
8
teaspoon freshly ground pepper
Stir together the mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. The sauce can be refrigerated in an airtight container up to 1 week.
fennel spice mix
MAKES 2 TABLESPOONS
Toss this mix with 2 pounds potatoes just before grilling. See Side Dishes for grilling instructions.
1 tablespoon plus 1 teaspoon ground fennel seeds
Pinch of cayenne pepper
¼ teaspoon dry mustard
1 teaspoon coarse salt
¼ teaspoon ground ginger
Stir together the spices in a small bowl.
southwestern spice mix
MAKES 1 TABLESPOON
Toss this mix with 2 pounds potatoes before grilling. Once they have finished cooking, sprinkle the potatoes with fresh lime juice, if desired. See Side Dishes for grilling instructions.
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon coarse salt
¼ teaspoon ground coriander
Stir together the spices in a small bowl.
chickpea and spinach spread
MAKES 2 CUPS
Make a nutritious lunch by spooning this spread into whole-wheat pita halves and layering with tomato slices. Or, for a cocktail hour snack, dab a small amount on cherry tomato halves.
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2 cups canned chickpeas, rinsed and drained
1 tablespoon plus 1 teaspoon fresh lemon juice
10 ounces spinach, trimmed
Coarse salt
½ teaspoon crushed red pepper flakes
2 teaspoons tahini
1.
Heat the oil in a large stockpot over medium heat. Add the garlic. Cook, stirring, until fragrant, about 1 minute. Add the chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add the spinach, ¼ teaspoon salt, and the red pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until the spinach has wilted, about 4 minutes. Uncover; raise heat to high. Cook, stirring, until most of the liquid has evaporated, about 2 minutes. Let cool.
2.
Pulse the spinach mixture, tahini, remaining teaspoon lemon juice, and ¼ teaspoon salt in a food processor until slightly chunky. The spread can be refrigerated in an airtight container up to 2 days.
FIT TO EAT RECIPE
PER SERVING (½ CUP): 208 CALORIES, 6 G FAT, 0 MG CHOLESTEROL, 31 G CARBOHYDRATE, 557 MG SODIUM, 9 G PROTEIN, 7 G FIBER
blue cheese dressing
MAKES 1¾ CUPS