Entertaining | Saveur

Bermuda Hundred

Beth Dixon — Mon, 18 Mar 2019 22:34:23 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

The lovechild of a mai tai and a Negroni, this fruity orgeat and Campari cocktail is a sweet and summery thirst-quencher.

Featured in: “21 Cocktails for our 21st Birthday“

Yield: 1

Time: 5 minutes

1½ oz. gin
1½ oz. pineapple juice
3⁄4 oz. Campari
1⁄2 oz. fresh lime juice
1⁄2 oz. orgeat
1 brandied cherry

Instructions

Fill a rocks glass with ice. To a cocktail shaker, add the gin, pineapple juice, Campari, lime juice, orgeat, and enough ice cubes to fill the shaker about halfway. Shake well, strain into the glass, garnish with the cherry, and serve immediately.

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Lidnivikis

Jenn Louis — Mon, 18 Mar 2019 22:44:51 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

These old school Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. The batter—really more of a dough made from cottage cheese and egg barely bound together with flour—is sliced into rounds and baked, rather than cooked in a pan. Be careful not to overwork it when adding flour; the pancakes should be fall-apart tender.

Featured in: “Old School Pancakes So Good They Don’t Need a Pan.”

Yield: 5–7

Time: 45 minutes

2 cups cottage cheese (about 1 lb.)
3 large eggs
1½ cups (7½ oz.) all-purpose flour, divided
1 tsp. baking powder
1 tsp. kosher salt
4 Tbsp. unsalted butter
Fresh dill and sour cream, for serving

Instructions

Heat the oven to 350°F; position two of the racks in the top and bottom third of the oven. Line two large baking sheets with parchment paper and set aside.
In a large bowl, stir together the cottage cheese and eggs. Stir in 1 cup of the flour, the baking powder, and salt. Lay a second large rectangle of parchment paper on a clean work surface and sprinkle the remaining ½ cup flour lengthwise down the center. Pour the batter over the flour in an approximately 12- by 2½-inch log, then lift the long sides of the parchment to roll the log back and forth over the parchment until it’s evenly coated in flour (the dough will be very wet and soft). Using a knife, cut the log crosswise into ten 1½-inch thick rounds; using the side of your knife for help, quickly transfer the rounds to the lined baking sheets cut-side-up and spaced at least 2 inches apart.
Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until lightly browned on the bottom and set in the middle, about 20 minutes.
Using a thin, offset spatula, transfer the pancakes to a plate or serving platter. Pinch off small knobs of butter with your fingers and place over each pancake. Sprinkle with dill and serve hot with sour cream on the side.

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Borůvkový Koláč (Blueberry-Poppy Seed Squares)

SAVEUR Editors — Mon, 18 Mar 2019 22:50:07 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Floral poppy seeds perfume tart fresh blueberries in the filling for borůvkový koláč, a traditional Czech dessert. The seeds must be ground to release their flavor; buy them pre-ground from Kalustyan’s, or grind whole seeds as finely as possible using a spice grinder, blender, meat grinder, or mortar and pestle. Poppy seeds turn rancid quickly, so buy them from a source with reliable turnover, then store whatever’s left in the freezer. When lining the pan with dough in step 1, it may be helpful to use the bottom of a water glass to press it into an even layer.

Featured in “Flower Power,” by Gabriella Gershenson.

Yield: 12

Time: 2 hours

20 Tbsp. softened unsalted butter, divided, plus more for greasing
1½ cups sugar, divided
3 cups all-purpose flour, divided, plus more for dusting
¾ tsp. kosher salt, divided
¼ tsp. vanilla extract
4 cups blueberries, fresh or frozen, divided
2 Tbsp. fresh lemon juice
½ tsp. ground cinnamon
1½ cups ground poppy seeds (see headnote)
½ cup heavy cream

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour a 9-by-13-inch metal baking pan. Using a stand or handheld mixer on medium-high speed, beat 16 tablespoons of the butter and ½ cup of the sugar until pale and fluffy, about 2 minutes. Add 2½ cups of the flour and ½ teaspoon of the salt and beat until just combined. Press the dough (see headnote) evenly into the bottom and halfway up the sides of the prepared pan. Chill for 20 minutes, then bake until lightly browned, about 20 minutes. Set aside to cool completely.
Meanwhile, make the streusel: In a small bowl, use a fork to combine ¼ cup of the sugar; the vanilla; and remaining butter, flour, and salt until coarse crumbs form.
In a medium pot set over medium-high heat, stir together 3 cups of the berries, the lemon juice, cinnamon, and remaining ¾ cup of sugar. Cook, stirring occasionally, until the berries burst, about 20 minutes. Remove from the heat and stir in the remaining berries. Set aside.
In a small bowl, stir together the poppy seeds and cream, then use a silicone spatula to spread evenly over the crust. Top with the blueberry mixture, spreading it to the edges, then sprinkle with the streusel. Bake until bubbly and lightly browned, about 40 minutes. Allow to cool completely before cutting into squares.

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The Last Word

SAVEUR Editors — Mon, 18 Mar 2019 22:53:38 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray; Coupe by Glasvin

Equal parts gin, chartreuse, Maraschino liqueur, and fresh lime juice, The Last Word cocktail is a foolproof classic that goes down as easily as it is to make. This recipe takes well to scaling: Quadruple it for four, or for a party, make a pitcher for guests to pour over ice. It can also be adapted to individual tastes; for a less sweet result, up the gin to 1¼ ounces.

Yield: One Cocktail

¾ oz. fresh lime juice
¾ oz. London Dry gin, such as Beefeater
¾ oz. green Chartreuse
¾ oz. Maraschino liqueur, such as Luxardo
Lime twist or strip of lime peel, for garnish

Instructions

To a shaker filled halfway with ice, add the lime juice, gin, Chartreuse, and Maraschino and shake vigorously for 30 seconds. Strain into a coupe and garnish with the lime twist.

WATCH: How to Shake a Cocktail

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Hanky Pankys

Ellen Fort — Fri, 19 May 2023 22:31:10 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

It’s always Snacky Hour somewhere, at least according to snack-obsessed SAVEUR senior editor Ellen Fort. Follow along as she discovers the best bites that fall outside the confines of breakfast, lunch, or dinner. Savory, salty, spicy, sweet, sour: everything’s fair game during Snacky Hour.

Growing up, I was lucky to be the child of parents with friends who loved my twin sister and me like their own. Dinner parties, cocktail hours, and weekends with friends were some of our favorite times to impress grown-ups with our comedy routines, fashion shows, and general antics. They tolerated all this gracefully and left their own impressions by including us in the festivities. As is the custom in the South, almost every group has its own signature delicacy, whether it was Molly’s homemade mustard, Diana’s toffee, or Sybil’s Bread. This recipe is one of those signature treats, with exotic ingredients that my vegetarian, natural grocery-loving mother usually did not have on hand: Velveeta, liquid smoke, and sausage being key ingredients. I only knew this as “the thing Toni makes” until recently when I aspired to include it in Snacky Hour. Only then did I find out it had a name and an origin: Hanky pankys, an appetizer hailing from Cincinnati. All of this makes sense now—Toni grew up in Ohio—but I’ll always remember eating it on a screen porch in Tennessee with the clink of ice and grown-ups laughing in the background.

Note: There are no substitutions allowed for any part of this hanky panky recipe, particularly when it comes to Velveeta. We’re partial to Pepperidge Farms’ Dark Pump party bread, but S. Rosen’s is a great option too.

Yield: Serves 6–8

Time: 15 minutes

1 lb. ground beef
1 lb. bulk sausage, mild or hot
1 lb. Velveeta cheese, cut into cubes
1 Tbsp. Worcestershire sauce
½ tsp. liquid smoke
1 sleeve party-size rye or pumpernickel bread

Instructions

To a large skillet over medium heat, add the beef and sausage and cook, stirring frequently, until evenly browned. Pour off and discard any excess fat, then turn the heat down to low and and add the Velveeta. Stir in the Worcestershire and liquid smoke, then adjust the seasoning to taste. and Worcestershire.
Preheat the broiler to high heat and arrange the rye slices in an even layer on a large baking sheet. Spread about 1 tablespoon of the beef-sausage-Velveeta mixture onto each slice, then broil until bubbly and browned, about one minute. Serve the hanky pankys hot.

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These Spicy Fire Crackers Are a Sleeper Hit

Ellen Fort — Tue, 21 Mar 2023 19:16:50 +0000

Photography by Belle Morizio; Food Styling Laura Sampedro

It’s always Snacky Hour somewhere, at least according to snack-obsessed SAVEUR senior editor Ellen Fort. Follow along as she discovers the best bites that fall outside the confines of breakfast, lunch, or dinner. Savory, salty, spicy, sweet, sour: everything’s fair game during Snacky Hour.

Saltines, the bland-but-ubiquitous crackers found in every grandparent’s pantry, are often relegated to sick-day snacks paired with ginger ale, or stacked alongside a bowl of tomato soup. Growing up, my great-uncle Rufus Fort considered them a perfect snack when slathered with butter and toasted. But many of my Southern brethren experience the true nature of Saltines as a blank canvas for spice, toasted until crispy and served as a salty, spicy snack at parties and potlucks. Fire crackers, so named because of a healthy dash of crushed red chile flakes, typically include a packet of powdered ranch dressing in the list of ingredients. I came up with two of my own from-scratch variations: One with a spice-laden homemade ranch powder, and another packed with Indian spices from Diaspora Co. (I recommend turmeric, ginger, and chile powder; crushed red chile flakes can be swapped for the Guntur Sannam chiles if desired.) Pro tip: An air fryer* can crisp these very quickly; head to the footnote for directions.

Yield: 6–8

Time: 12 hours 10 minutes

Ingredients

For the spicy ranch fire crackers:

1 cup vegetable oil
3 Tbsp. dry buttermilk powder
2 tsp. crushed red chile flakes
1½ tsp. garlic powder
1½ tsp. kosher salt
1½ tsp. MSG, optional
1½ tsp. onion powder
1 tsp. dried chives
1 tsp. dried dill
1 tsp. dried parsley
½ tsp. freshly ground black pepper
Two 4-oz. sleeves Saltines

For the turmeric-ginger fire crackers:

1 cup vegetable oil
1 Tbsp. ground coriander
1 Tbsp. ground ginger
1 Tbsp. ground turmeric
1 tsp. garlic powder
1 tsp. kosher salt
½ tsp. ground black pepper
½ tsp. ground Guntur Sannam chile
Two 4-oz. sleeves Saltines

Instructions

To a gallon zip-top freezer bag, add the oil and all of the seasoning. Seal the bag and massage to mix. Add the crackers to the bag. Seal and flip the bag until all of the crackers are thoroughly coated. Set aside at room temperature to marinate for at least 6 and up to 12 hours.
Position two racks in the upper and lower third of the oven and preheat to 250°F. Line two large rimmed baking sheets with parchment paper, then arrange the crackers in a single layer on them. Bake until the Saltines are lightly browned, 15–20 minutes. Set aside to cool to room temperature. Serve the fire crackers immediately or transfer to an airtight container and store at room temperature for up to two weeks.

*Air fryer instructions: Preheat the air fryer to 300°F. In the basket, arrange the crackers in a single layer. Air fry, gently shaking the basket occasionally, until lightly browned, about 5 minutes. (Depending on the size of your machine, the fire crackers may need to be fried in batches to ensure they turn out evenly crispy.)

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Croque Madame

SAVEUR Editors — Mon, 18 Mar 2019 22:50:13 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY LAURA SAMPEDRO

The croque monsieur, the classic French ham and cheese sandwich covered in silky béchamel, becomes a croque madame when a fried egg is placed on top. This croque madame recipe first appeared in our April 2011 Special Sandwich Issue alongside author Alexander Lobrano’s article “Classic Combination: Ham and Cheese.”

Yield: 6

Time: 30 minutes

3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 cups whole milk
3½ cups (12 oz.) coarsely grated Gruyère cheese, divided
½ cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
Twelve ¾-in. slices pain de mie or other white Pullman bread, toasted
¼ cup plus 2 Tbsp. Dijon mustard
12 thin slices baked ham
2 Tbsp. canola oil
6 large eggs

Instructions

In a small pot over medium heat, melt the butter. When the foam begins to subside, whisk in the flour and cook, stirring continuously, just until smooth, about 1 minute. Whisk in the milk, bring to a full boil, then turn the heat down to medium-low and cook at a gentle simmer until the sauce thickens, 6–8 minutes. Remove from the heat, whisk in ½ cup of the grated Gruyère and all of the Parmesan until smooth. Season to taste with salt, black pepper, and nutmeg.
Preheat the broiler to high. Place 6 slices of toast on a foil-lined baking sheet, and spread 1 tablespoon of mustard over each slice. Top each with 2 slices of ham and the remaining Gruyère. Broil just until the cheese begins to melt, 1–2 minutes. Top with the remaining bread slices, then distribute the béchamel evenly over the sandwiches. Broil until the sauce is bubbling and evenly browned, 1–4 minutes (Keep a close eye on the croques as they cook; depending on the configuration of your broiler, the sauce can scorch very quickly).
Meanwhile, to a large nonstick or well-seasoned cast iron skillet over medium heat, add the oil. When the oil is hot, add the eggs, season lightly with salt and black pepper, and cook until the whites are cooked but yolks are still runny, about 3 minutes. Remove the sandwiches from the broiler, place an egg atop each, and serve hot with knives and forks.

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Kansas City Barbecue Sauce

Remus Powers — Mon, 18 Mar 2019 22:43:07 +0000

Getty Images

We got the recipe for this tangy Kansas City barbecue sauce from Remus Powers, who founded the Diddy-Wa-Diddy National Barbecue Sauce Contest, now part of the American Royal BBQ Contest, the world’s biggest competitive BBQ cookoff. It’s perfect over ribs, chicken, or any grill e d or barbecued meat.

¼ tsp. allspice
¼ tsp. ground cinnamon
¼ tsp. ground mace
¼ tsp. freshly ground black pepper
¼ tsp. curry powder
¼ tsp. chili powder
¼ tsp. paprika
¼ cup distilled white vinegar
¼ tsp. hot sauce, such as Tabasco
1 cup ketchup
⅓ cup molasses

Instructions

Into a medium bowl, sift together the allspice, cinnamon, mace, black pepper, curry powder, chili powder, and paprika. Stir in the vinegar, followed by the hot sauce, ketchup, and molasses, mixing until very well blended before adding the next ingredient. Serve warm or at room temperature. The sauce may be stored in an airtight container in the fridge for 2–3 weeks or in the freezer for up to 6 months.

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Chocolate Cupcakes with Goat Cheese Frosting

Leah Koenig — Mon, 18 Mar 2019 22:45:13 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

Softened goat cheese adds delightful tang to these bittersweet chocolate cupcakes from cookbook author Leah Koenig. Vanilla bean gives the frosting a pretty, faintly speckled look. If you prefer a pure-white topping, good quality vanilla extract is a fine substitute.

Yield: Makes 12 Cupcakes

Time: 3 hours

Ingredients

For the cupcakes:

1 cup all-purpose flour
1 cup sugar
¼ cup plus 2 Tbsp. unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
½ cup strong coffee
½ cup vegetable oil
½ cup whole milk
½ tsp. vanilla extract
1 large egg

For the frosting:

4 oz. cream cheese, softened
3 oz. goat cheese, softened
1½ cups confectioners sugar
1 vanilla bean, split lengthwise, seeds scraped (pod reserved for another use)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Line a cupcake pan with 12 paper liners and set aside.
In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the coffee, oil, and milk and whisk until combined, then whisk in the vanilla and eggs to create a thick batter.
Using an ice cream scoop or large spoon, divide the batter evenly among the cupcake liners (each should be about two-thirds full). Bake, rotating halfway through cooking, until the cupcake tops are golden and just firm and a toothpick inserted into the center comes out clean, 20–22 minutes. Transfer to a wire rack to cool completely in the pan, about 2 hours, then unmold the cupcakes.
Meanwhile, make the frosting: Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese and goat cheese on medium-high speed until fluffy, about 5 minutes. Add ¾ cup of the confectioners sugar, beat to incorporate, then add the vanilla seeds and the remaining confectioners sugar and beat on low speed until thick and creamy. Cover with plastic wrap and refrigerate until ready to frost.
To serve, use a spoon to evenly spread the chocolate cupcakes with the frosting, then cover with plastic wrap and refrigerate until chilled, at least 30 minutes. Frosted cupcakes keep well for up to 3 days in the fridge.

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Sidecar Cocktail

Shannon Mustipher — Mon, 18 Mar 2019 22:50:24 +0000

Photography by Belle Morizio; Food Styling by Kat Craddock

Various conflicting origin stories surround the classic sidecar recipe, which only adds to the throwback cocktail’s mystery and charm. It’s fairly certain that the bright and citrusy drink is a descendent of the brandy crusta, a groundbreaking 19th century classic that was one of the first to leverage techniques now considered commonplace. It incorporated a liqueur as a sweetener; it juxtaposed that sweetness with bitters; it wielded citrus peel as a means for opening up the olfactories; and it featured a sugared rim. Do these elements sound familiar? The crusta is also a precursor to the daisy cocktail, from which the hugely popular margarita was derived.

These days, Cognac- and other brandy-based drinks are comparatively rare, but in a way, the sidecar is positioned squarely in its own sort of zeitgeist: The drink was created in the 1920s, when the popularity of rich, brandy-based cocktails was on the wane in favor of trendier gin drinks. With its crisp and refreshing flavor profile, the sidecar bucked expectations set by its sweeter and heavier ancestors, proving the grape-based spirit’s versatility once and for all.
For best results, be sure to start with fresh citrus. And make your own simple syrup; stored in the fridge, it keeps well for up to a month.

Yield: 1

Time: 5 minutes

Sugar, for the rim
2 oz. Cognac
¾ oz. fresh lemon juice
½ oz. Curaçao
½ oz. simple syrup

Instructions

On a small plate, spread the sugar, and dip the rim of a chilled coupe into it to coat.
To a cocktail shaker filled with ice, add the Cognac, lemon juice, curaçao, and simple syrup. Shake well to chill, then strain into the prepared coupe. Serve immediately.

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