The Martha Stewart Living Cookbook (129 page)

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
/
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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