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Braised Beef Roast with Red Wine and Rosemary | Relishing It

Today I’m sharing one of my favorite beef roast recipes that somehow has not found it’s way onto the blog already.  And that is a pity, because it’s one of my go-to roast recipes.  There are so many wonderful things to love about this dish.  Let me start by saying that this recipe (like most recipes) can be braised in a Dutch oven or a slow cooker.  I generally make it on the oven, but have on occasion made it in a slow cooker.  Both versions are incredibly delicious.  So, depending upon your needs, you have the option to cook it however you like.  This dish is also a perfect make-a-day-ahead dish, as it reheats beautifully and the flavors get even better the next day.

Braised Beef Roast with Red Wine and Rosemary | Relishing It

There are a wonderful array of flavors that are combined with this roast.  I’m guessing you are figuring out that I love the combination of red wine and rosemary together since one of my recent posts also featured these flavors.  I can’t help it, they are perfect with beef.  I chop up carrots, celery, onion, and garlic into very small pieces that break down into a wonderful, delicious sauce. Fresh rosemary and thyme and a bay leaf are added to the vegetables, along with the red wine and a dab of tomato paste.  Left to braise for just a few hours in the oven, or all day in the slow-cooker, the beef becomes tender and you are left with a very rich and flavorful sauce.  The next step is up to you– there are a few options.  When the roast is done cooking, remove it from the pan.  At this point you can purée the sauce if you don’t want tiny bits of vegetables, or reduce it if you want it thicker.  However, here’s what I do.  I combine a bit of butter and a bit of flour (equal parts) with a fork until they form a paste.  I whisk that into the sauce, to thicken it just slightly.  And that’s it.  I don’t strain or purée it, because I really enjoy the chunky texture of the cooked down vegetables.  I re-season with salt and pepper and add some fresh parsley to brighten it up.  We love this meal.  Truly, it’s one of our favorites.  The red wine need not be expensive, something dry works well.  And as always, something you’ll want to drink, because there will be a bit leftover.

Braised Beef Roast with Red Wine and Rosemary | Relishing It

Along with braising some beautiful dishes this winter, I’ve taken up sourdough bread-baking using wild yeast.  This has been so fun and exhilarating.  I absolutely love to learn new techniques in the kitchen.  Back in the day before commercial yeast existed, this is how people had to make their bread –capturing and manipulating wild yeast spores that were in the air, on the flour, and even on their skin.  It is all very fascinating to me.  A lot of observing has gone into this process.  Being able to know when my starter is ready to be used or when it is hungry and needs to be fed.  Dealing with a cold, Minnesota house and predicting how long it will take my dough to get to the point where it is ready to be baked.  I’ve enjoyed the process and we all have enjoyed the bread.  And now it’s become part of our routine.

Braised Beef Roast with Red Wine and Rosemary | Relishing It

I hope you make this beef roast and either bake up some warm crusty bread or buy yourself a loaf, because that sauce will be begging for some.  Enjoy!

Braised Beef Roast with Red Wine and Rosemary | Relishing It

The Recipe: Braised Beef Roast with Red Wine and Rosemary

2 tablespoons olive oil

3-6 pound beef roast, preferably grass-fed (no need for an expensive cut)

1 medium white onion, finely chopped

5-6 garlic cloves, finely chopped

3 large carrots, peeled and finely chopped

2 celery stalks, finely chopped

4-5 fresh rosemary sprigs (either left whole or leaves removes and minced)

small bunch of fresh thyme (either left whole or leaves removed and minced)

1 dried bay leaf

2 tablespoons double-concentrated tomato paste

2 cups red wine

2 cups water

1 1/2 – 2 tablespoons softened butter

1 1/2 – 2 tablespoons flour

fresh parsley, for serving

Slow-Cooker Method: I’m not going to list cooking times in this recipe.  Most everyone’s slow-cooker cooks at a different rate and the size of your beef will effect the amount of time needed, as well. If cooking entirely on low– I’d give yourself 12 hours or so.  You may want to do a combination of slow/high temperatures, if wanting to shorten the length of time.  Dry off the beef and season liberally with salt and pepper.  In a deep pan, such as a dutch oven, add some olive oil and when the pan is hot, brown all the sides of the beef.  You want a deep caramel color.  Remove the beef from the pan and place it into the slow-cooker. Add the vegetables and a bit more olive oil to the hot pan. Cook just a few minutes until softened a bit. Then add the tomato paste, red wine, and water and bring to a boil, scraping up anything on the bottom of the pan.  Pour it over the beef in the slow-cooker and cook either on high or low, or whatever works best when cooking meat in your slow-cooker.  Add the rosemary, thyme, (they can be left whole, just remove the stems before serving, or remove leaves and mince, if you don’t enjoy large rosemary leaves) bay leaf, and a bit of salt and pepper. The beef is done when it is very tender and can be easily maneuvered with a fork. If it doesn’t feel tender, leave it a bit longer.

Dutch Oven Method:  Preheat oven to 325°F.  Add the olive oil to the pan and heat.  Dry off the beef and season liberally with salt and pepper.  Brown all the sides until it reaches a deep caramel color.  Remove beef from pan.  Add more olive oil, if necessary and sauté the vegetables for a few minutes until softened.  Add the tomato paste, red wine, and water and bring to a boil, scraping up any bits on the bottom of the pan.  Place the beef back into the Dutch oven, along with the rosemary, thyme (they can be left whole, just remove stems before serving, or remove leaves and mince, if you don’t like large rosemary leaves) bay leaf and a bit of salt and pepper. Cooking time will vary depending upon how big of a piece of beef you braise.  Begin checking at 2 hours for a smaller one, larger ones will take around 2 1/2 – 3 hours, or more.  The beef will be done when it is very tender and can be maneuvered easily with a fork.  If it doesn’t feel tender, braise it longer.

Before serving for both methods:  remove the beef and scrape off any visible fat.  You may reduce the sauce if you want, or purée it.  I don’t.  Remove and discard the bay leaf and any rosemary or thyme stems (if there are any) from the pan.  In a small bowl, combine the butter and flour with a fork until a paste forms and whisk it into the liquid over medium-high heat on the stovetop.  If using the slow-cooker method, it is a good idea to transfer the sauce to a pan and place on the stovetop when adding the butter/flour mixture over medium-high heat.  Re-season with salt and pepper (sometimes a lot of salt is needed to bring out the flavor, but don’t worry– it’s a big piece of beef) and add fresh parsley before serving.  This roast goes beautifully with regular mashed potatoes or a potato mash combined with parsnips or celery root.  One more note, this is a perfect make-a-day-ahead meal, as the flavors get even better after sitting overnight. Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

Salt-Preserved Lemons | Relishing It

Lemons!  Just seeing these bright yellow beauties puts me in a happy mood.  This time of year we’re all about the citrus in our home.  And though I know I’ve already shared a preserved lemon recipe here previously, I like having options, so I thought I’d share this one with you, as well.

Salt-Preserved Lemons | Relishing It

Salt-Preserved Lemons | Relishing It

You see, this is the version that I tend to make more often.  The other one is lovely, don’t get me wrong. It’s especially delightful when you make impressive Moroccan food.  But, often I find that a simpler, dare I say “plain” version, such as this one is more versatile.  This preserved lemon recipe works with everything!  Plus, it takes about 5 minutes of work for a result that can be enjoyed for the entire next year.  I think we’re winning here, friends.

Salt-Preserved Lemons | Relishing It

Ok.  You want one other important little tidbit as to why I make this version more often?  It’s to do with my husband.  As I mentioned before, he fancies himself a bit of a mixologist, and he makes a cocktail called The Corsair that uses the juice from preserved lemons in it.  It’s citrusy, salty heaven.  So, for that reason alone, I make this plain version.  I’ll share the recipe for the cocktail once the weather warms a bit.  I don’t pack quite as many lemons into the jar, and instead pour more fresh juice into it.  You can certainly pack that thing tightly so you get as many fresh lemons in there as possible. Of course, if you want to start experimenting with cocktails made with salty preserved lemon juice, you know what to do.

Salt-Preserved Lemons | Relishing It

Now even though you may not be thinking of using preserved lemons, now is the time to make them.  It is, in fact, citrus season.  Not only will you get lemons at a good price, but they’ll have the most flavor.  Buy organic lemons, as they are not covered in wax.  However, if you can’t get organic lemons in your neighborhood, just make sure to wash them thoroughly to remove the waxy film that may be on them.  Preserved lemons can last for up to a year in your refrigerator.  They are a wonderful bright addition to braised meats, chicken, grain salads, or just about anything that could use a little oomph!  You only use the peel part of the lemon, not the pulpy inside.  And generally it is a good idea to give it a rinse to remove the excess salt.

Salt-Preserved Lemons | Relishing It

Salt-Preserved Lemons | Relishing It

The Recipe: Salt-Preserved Lemons

(make 1 quart)

about 2 pounds of organic lemons (regular can be used, just wash well)

about 1 cup sea salt or kosher

Wash the lemons well.  Add 2 tablespoons of sea or kosher salt to the bottom of a clean quart jar.  Cut an “X” on one lemon end until about 3/4 of the way down.  Repeat for as many lemons as will fit into your jar.  Fill the opening with salt (about 1 tablespoon) and place into the jar.  Squish as many as you can into the jar and gently squeeze juice out of the lemons as you do this.  When the jar is full of lemons, add lemon juice from the remaining lemons until it reaches the top of the jar.  Place the lid on the top and gently turn the jar back and forth to incorporate the salt on the bottom.  Keep the jar on the counter for about 3-4 weeks, turning it every so often.  Then refrigerate after that for up to a year.  Use clean tools to remove the preserved lemons when wanting to use some.  Rinse off the excess salt when incorporating it into meals.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

Asian Lettuce Wraps | Relishing It

Continuing with the ginger theme from last week, I give you these Asian lettuce wraps.  This is one of my go-to meals when I feel like stuffing my face with some serious flavor, but I still want to keep it on the healthy side.  Texture is the key here.  Adding crisp veggies and crunchy peanuts make this wrap stand out.

Asian Lettuce Wraps | Relishing It

Asian Lettuce Wraps | Relishing It

The black bean garlic sauce gives this dish a bit of oomph and can be found at most any Asian or even some regular grocery stores.  The beans are fermented, which lends a unique flavor to the dish.  If you’ve never tried using black bean garlic sauce before, you will soon find many ways to incorporate it into your Asian cooking– it’s wonderful, plus it lasts forever in your refrigerator.  The hoisin sauce is also instrumental in bringing a touch of sweetness to the mixture.  Both ingredients work well with fresh ginger and garlic.

Asian Lettuce Wraps | Relishing It

The meat mixture is very versatile and can be adjusted to fit what you have on hand.  Ground chicken, turkey, or even pork all work well.  Sometimes I even toss in some frozen peas, which my kids really enjoy.  However you make it, I know you’re going to love these lettuce wraps!

Asian Lettuce Wraps | Relishing It

The Recipe: Asian Lettuce Wraps

(serves four)

1 pound ground chicken, turkey, or pork

1 tablespoon minced fresh ginger

3 garlic cloves, minced

2 tablespoons black bean garlic sauce

2 tablespoons hoisin sauce

1/2 teaspoon (or more) chili garlic sauce

1 tablespoon rice vinegar

1 teaspoon soy sauce

sprinkle of Togarashi on each wrap, optional

About 2 heads of bibb (sometimes called butter) lettuce

fresh bean sprouts, 2 grated carrots, hot peppers, crushed peanuts, and Sriracha sauce, for serving

In a small mixing bowl, combine the black bean garlic sauce, hoisin sauce, garlic chili sauce, rice vinegar, and soy sauce. Set aside.

In a large skillet over medium-high heat,  brown the meat.  Drain off and discard any grease.  Add the garlic and ginger to the pan and sauté for a minute or two.  Add the contents of the bowl to the meat and mix together until warmed through.  Taste and re-season, if necessary.

Assemble the wrap with a piece of lettuce, a bit of the meat mixture, sprouts, carrots, hot peppers, peanuts, sriracha, and a sprinkle of Togarashi, if desired.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

Thai Turkey Meatballs with Coconut Curry Sauce | Relishing It

I know I’ve mentioned here– on several occasions– how much I love the meatballs from my childhood.  Today’s recipe is a meatball that I wouldn’t have recognized as a kid.  There was nothing ethnic about the versions we would gobble up in my early years.  Fresh ginger?  Nope.  Never had it back then.  Fish sauce?  Are you kidding me?  I guess these Thai meatballs reflect how different my culinary life is now with access to different styles of food and ingredients.  I still love those German meatballs from my childhood– I ask my mom to make them every time I get back to North Dakota– but now, I love this ethnic version as well.  In fact give me ALL of the ethnic food.  And make it extra spicy, please.

Thai Turkey Meatballs with Coconut Curry Sauce | Relishing It

Thai Turkey Meatballs with Coconut Curry Sauce | Relishing It

These meatballs definitely have some fantastic Thai flavors to them.  Fresh ginger and garlic are noticeable right from the start.  Ginger is one of those flavors that I can’t get enough of.  It brightens the food, and oddly, my mood.  Just smelling it puts me in a happy state.  The cilantro adds a vibrant freshness to them, as well.

Thai Turkey Meatballs with Coconut Curry Sauce | Relishing It

The sauce is simple, but tastes extraordinary.  Using homemade chicken broth adds great depth.  The spices are subtle.  This is not an overpowering sauce and please keep in mind that it is not thick whatsoever– this is a thin, soup-like sauce.  The cinnamon, star anise, coriander seed, and cardamom marry perfectly with the coconut milk.  The beautiful color comes from the ground turmeric, which also imparts such a lovely flavor.  And though simmering for a half hour is wonderful, if you have even a bit more time, more of those wonderful flavors from the spices will be released.

Thai Turkey Meatballs with Coconut Curry Sauce | Relishing It

Thai Turkey Meatballs with Coconut Curry Sauce | Relishing It

A couple of things to think about.  I realize that not everyone can find kaffir lime leaves very easily.  I found mine at an Asian grocery store. And even lemongrass might be difficult for some, though decidedly more available than the lime leaves.  If you can find these items, just know that they can be stored in your freezer for future use, so stock up!  They are wonderful to use this way during the winter months and they add a brightness to your soups and meals.  However, if you’re living in an area that does’t carry these items, don’t fret.  Please, still try the dish and substitute a bit of lime zest (from 1-2 limes) in it’s place.  Though not a complete substitute, the flavor will get you there and you’ll still be able to fully enjoy this delicious meal.

Thai Turkey Meatballs with Coconut Curry Sauce | Relishing It

We eat this meal with brown rice.  It becomes a nice bowl of goodness with the meatballs and the coconut curry all swimming in the bowl together.  It’s warm and comforting.  And yes, in my spice-loving opinion, I think you should add a few drops of sriracha sauce onto the top of your meatballs.  It is pure bliss.  Making Bánh Mì meatball sandwiches with the leftover meatballs, pickled vegetables, cilantro, and spicy peppers is a fantastic variation on this meal. Hope you enjoy!

Thai Turkey Meatballs with Coconut Curry Sauce | Relishing It

The Recipe: Thai Turkey Meatballs with Coconut Curry Sauce

(makes 39-40 meatballs)

For the Meatballs:

2 pounds ground turkey (humanely raised)

2 1/2 tablespoons fresh minced ginger

1/3 cup finely chopped red onion

5 garlic cloves, finely minced

4 tablespoons finely chopped fresh cilantro

1 1/2 teaspoons kosher salt

1 1/2 tablespoons soy sauce

2 tablespoons fish sauce

2 teaspoons chili garlic sauce

zest of 2 limes

1/2 cup panko breadcrumbs (or gluten-free bread crumbs, if you prefer)

1 egg, lightly whisked

For the Coconut Curry Sauce:

2 1/2 cups homemade chicken broth or purchased

15 ounces coconut milk (not lite, please)

2 teaspoons coriander seeds (toasted, if you have the time)

6 cardamom pods

2 star anise

1 3-inch cinnamon stick

5 kaffir lime leaves

3 1-inch knobs of fresh ginger, peeled and bruised

2 4-inch stalks of lemongrass, bruised (green parts removed)

2 teaspoons fish sauce

1 tablespoon ground turmeric

juice of 1 lime

salt and pepper, to taste

extra cilantro, hot peppers, and sriracha sauce for serving

Line a large baking sheet with parchment paper.  In a large bowl, combine the meatball ingredients and gently mix together using your hands.  Try not to over-mix meatballs, or they tend to be somewhat tough.  Using a small scoop (1 tablespoon), form the mixture into balls and place on the parchment-lined baking sheet.  You will end up with about 39-40 meatballs. Refrigerate for about 1 hour.  This will give the flavors time to develop a bit.

Preheat oven to 350°F.  After that hour, place the pan of meatballs into the oven and bake for 30 minutes.

Place the coriander seeds, cardamom pods, and star anise into a piece of cheesecloth and tie it with cooking string. Gently pound on the sachet with a rolling pin to crush the spices a bit. This will release more of their flavors.

Meanwhile, start the sauce while the meatballs are baking, or just before they go into the oven.  You’ll want it to simmer for at least 30 minutes for the flavors to mingle, but if you have more time than that– great!  In a large 12-inch skillet with sides, or something similar, add all of the sauce ingredients, except the lime juice, to the pan. Place the sachet of spices into the sauce, as well. Bring to a boil, then immediately reduce to a low-medium simmer with the lid on.  Stir occasionally.  Simmer for at least 30 minutes.  Add the lime juice when the sauce is finished.  Adjust seasonings, if needed.  Place the meatballs into the sauce or keep them separate– your choice.  Serve with brown rice, cilantro, spicy peppers, and plenty of sriracha!  Enjoy!

Source:  Adapted from Feasting At Home

Thanks for stopping by Relishing It!

Laurie

Beef Bourguignon | Relishing It

Happy New Year, friends!  I hope your holidays were wonderful.  Ours certainly were, as we traveled back to North Dakota and were able to spend time with much of our family.  The older I get the more I cherish this time.  Things returned to normal this week with the kids going back to school.  I love the holiday season, and letting it go can be a little bit hard for me.  And so it goes.

Beef Bourguignon | Relishing It

We came back to a much colder and whiter Minnesota than the one we left. In fact, the day we departed for ND, I was hustling about taking the recycling out with bare feet and wasn’t a bit bothered by it.  Wow, things have since changed.  We’re back to normal January weather with all of it’s wind chill glory (that’s sarcasm, folks). So, you can guess that I have warm comforting food on my mind.  Forget the New Year health fanatics with their cold smoothies and cold salads.  This girl needs warmth.  Don’t fret though, this is definitely health food– full of grass-fed beef and hearty vegetables.

Beef Bourguignon | Relishing It

This beef bourguignon has been a favorite in our house for years and I’m only now getting around to sharing it with you.  The shame!  You’ll love it. It’s simple and full of earthy flavor.  Of course, there is a fair amount of red wine in it that works it’s magic with the beef.  Remember the homemade beef broth I posted somewhat recently?  You’ll definitely want to use that in this recipe.  And as for the wine, there is no need to spend a lot of money on a bottle.  A basic table wine will suffice, something somewhat dry. Something you’ll enjoy sipping on while you cook or when you eat, there will be a bit leftover.  As always, buy good quality grass-fed beef.  As with most stews, this one gets even better the next day, but chances are you won’t have any leftovers.  It’s delicious.  Hope you enjoy!

Beef Bourguignon | Relishing It

The Recipe: Beef Bourguignon

(serves 4 or so)

olive oil

About 1 1/4 – 1 1/2 pounds of grass-fed beef stew meat, cut into bite-sized pieces

1/2 white onion, diced

5 garlic cloves, minced

1 quart homemade beef broth or purchased

2 cups dry red wine (table wine works well here)

2 cups water

1 large sprig fresh rosemary, chopped or 2 teaspoons dried

1 teaspoon dried thyme

1 dried bay leaf

6 large carrots, peeled and cubed

7 medium yukon gold potatoes, cubed

1 1/2 tablespoons room temperature butter mixed with 1 1/2 tablespoons all-purpose flour (gluten-free flour can be substituted)

12 ounces frozen green peas

12-15 frozen pearl onions

2-3 tablespoons freshly chopped parsley, to garnish

salt and pepper, to taste

In a large Dutch oven or heavy-bottomed kettle, heat about 2 tablespoons of olive oil over medium-high heat.  Sprinkle kosher salt and black pepper over the beef and add half of it to the hot pan.  Do not move it– let a nice dark golden color develop before flipping it over to brown the other sides.  Remove the caramelized meat from the pan and add the second batch, adding more olive oil if necessary.  When the second batch is done, remove that as well.

Add the diced onion and garlic to the hot pan.  Add a splash of beef broth if there are some darkened pieces that need some attention.  There is so much flavor in those pieces!  Continue to cook and stir  for a couple of minutes until the onion is somewhat softened, adding more broth if necessary.

Return the meat to the pan and add the remaining beef broth, red wine, water, rosemary, thyme, and bay leaf.  Add a bit of salt and pepper, too.  Bring to a near boil, then reduce the heat to a small simmer for about 2 hours.

When the beef is tender, add the potatoes and carrots to the pan and increase the heat to medium.  When the carrots and potatoes are fork tender, about 20-25 minutes, add the flour/butter mixture.  This will thicken the stew ever so slightly.  Gently, stir it in well.  Then add the peas and pearl onions and cook for another 3-5 minutes, or until the onions are warmed through.  Taste and adjust seasonings.  Don’t be scared to add more salt.  Serve with chopped fresh parsley.  Buttered crusty bread is a must with this meal. Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

Boozy Homemade Horchata Cocktail | Relishing It

Oh, the holidays!  Such a joyous time of the year celebrating with family and friends– and, of course, a few cocktails.  This one here is gold, my friends.  Apparently, I had been living underneath a rock, because up until recently I had never tried Rumchata. I’d heard of it, but to be honest, thought it sounded a bit lame.  A little “too girly” for me, I guess. I’m more of a boozy, classic cocktail girl– a manhattan is my winter elixir of choice– so perhaps it’s not so surprising that I overlooked this little white bottle of cheer.

Boozy Homemade Horchata Cocktail | Relishing It

Boozy Homemade Horchata Cocktail | Relishing It

Well I’ve tried it now, and it turns out, it’s quite good. It’s sweet and tastes pretty much like rice pudding in a glass. And sometimes sweet is exactly what’s called for, right? For those of you who also live under rocks (I kid), Rumchata is a liqueur made from horchata and a bit of rum. Which begs the question, what’s horchata? It’s a Spanish drink made by soaking rice or a mixture of rice and almonds or tigernuts in water and cinnamon for a day or so. Then it’s blended and sweetened with sugar and milk. So, in my usual fashion, I decided that I wanted to make this stuff from scratch.  Because a bottle of Rumchata costs a whole-lotta (you see what I did there?). Actually, it’s not that expensive, but really there isn’t that much alcohol in it, so I’m basically paying for rice water?  No thanks.  I’ll make it myself. And it will be even better.

Boozy Homemade Horchata Cocktail | Relishing It

Voilà!  It’s ridiculously easy and tastes oh-so delicious. Making your own rumchata does require a bit of planning because soaking the rice in water overnight yields the best flavor.  I like to mix the horchata with both a bit of rum and a bit more vodka.  My theory is if you’re going to drink a cocktail, drink a damn cocktail.  Making it yourself lets you decide exactly how sweet you want it to be.  I don’t like mine cloyingly so.  You can also decide how rich you’d like it.  Whole milk does the trick for me, but perhaps you’d like to use a mixture of milk and cream?  You decide.  This is such a delicious cocktail that tastes like holiday cheer in a glass with creamy flavors of rice pudding and cinnamon– be careful, it goes down rather easily.  It’s absolutely perfect to make for a party. Cheers!

Boozy Homemade Horchata Cocktail | Relishing It

The Recipe: Homemade Horchata Cocktail

To make the Horchata:

(makes about 5 cups)

2/3 cup white rice (I used long grain)

3 cups warm water

1 two-inch cinnamon stick

1/2 cup granulated sugar

splash of vanilla

2 cups whole milk  (or a mixture of whole milk and cream) *See Note

ground cinnamon, for serving

To make the Cocktail:

(makes 1)

1 1/2 ounces (1 full shot) vodka

3/4 ounce (1/2 shot) dark rum (Jamaican or Caribbean work well)

4 1/2 ounces (3 shots) horchata

cinnamon, for dusting

Note: almond milk can be substituted for a dairy-free version.  Coconut milk works too, just be sure to adjust the amount of sugar you add. 

To make the Horchata: begin by pulsing the rice in a blender or food processor until it’s the consistency of coarse polenta.  Your blender may or may not do a good job with this task.  Mine was mediocre.  So, don’t worry if yours doesn’t do this well.  Place the rice in a quart jar and add the cinnamon stick and 3 cups of warm water.  Refrigerate for at least 8 hours, but preferably overnight.

Place the mixture back into the blender, cinnamon stick included and blend once again.  There may be some splattering, so throw a towel over the mixer or food processor.  Don’t expect the cinnamon stick to get fully blended.  Into a large pitcher, strain the mixture through a mesh strainer lined with cheesecloth and give it a squeeze at the end to extract as much liquid as possible.  Then add the milk, 1/2 cup of sugar, and a splash of vanilla to the pitcher.  Stir until the sugar has dissolved.  Store in the refrigerator. Your kids will love this served over ice with a sprinkle of cinnamon.

For your cocktail, mix the vodka, rum, and horchata into a shaker for a second or two.  Then pour into a low-ball glass filled with ice. Grate some fresh cinnamon on top and cheers away!

Horchata recipe adapted from David Lebovitz

Thanks for stopping by Relishing It!  Have a great weekend.

Laurie

 

 

 

 

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

That’s a loooong title, I admit.  But it’s the only way to capture the glory that are these amazing holiday cookies.  I came up with this recipe last year around the holidays and have played around with the recipe since.  I think I’ve nailed it here, folks.  These cookies have everything– crispy, chewy, a holiday twist.  There’s a fair chance that when you make them, you’ll eat them all in a day.  They won’t make it to the holiday party.  They’re that good.

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing ItThe flavors in this recipe remind me of one of my favorite holiday desserts that my mom would make.  The dessert was one of those refrigerator pan desserts that gets better the longer it sits.  She would buy that huge candy cane for this one and crush it up.  It was folded into a custard of some sort along with some marshmallows.  Then it was poured onto a graham cracker crust and put in the refrigerator.  As a kid, I thought this dessert was just about the best thing about the holidays, aside from the presents.  I haven’t had it in years, so I’m not so sure that my adult self would enjoy it quite so much.  Spoonfuls of marshmallows don’t really do it for me anymore.

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

Even so, I decided to try my hand at a cookie version of that nostalgic dessert.  I love the flavors, but just wanted a better way to get them together.  And I love what happens to marshmallows when you bake them into a cookie.  They add a chewiness that is fantastic, but the ones on the outer-edges practically turn into a crisp toffee.  The peppermint candy makes the whole thing taste like the holidays.  And the white chocolate, well, that’s a no-brainer.  All good stuff.  I know you’re going to love these– enjoy!

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies | Relishing It

The Recipe: Crispy and Chewy White Chocolate, Peppermint Candy, and Marshmallow Cookies

(makes 2 dozen)

1 stick (8 tablespoons) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg, at room temperature, lightly beaten with a fork

1 teaspoon vanilla

1 1/2 cups (6 3/4 ounces) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup miniature marshmallows

1 cup white chocolate chips

about 3/4 cup crushed peppermint candies, divided (from about 9-10 6-inch candy canes) *see note

coarse sea salt

Note:  Place the candy canes in a large resealable plastic bag and use a rolling pin to crush them.  It works best to gently pound rather than roll over them. 

Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.

In a small bowl, whisk together the flour, salt, baking soda, and baking powder.  Set aside.

In a bowl of a stand mixer fitter with a paddle attachment (or use a regular bowl and wooden spoon), beat the butter and sugars together until nice and creamy, about 2 minutes.  Then add the egg and vanilla and beat on medium for about 3-4 minutes, or until the mixture is light and fluffy and has incorporated enough air into it.  Remember to scrape down the sides with a rubber spatula along the way.  Then add the flour mixture to the butter and mix just until everything is incorporated.  Do not over-mix.  Remove bowl from the stand mixer and using a rubber spatula, fold in the white chocolate chips, 1/2 cup crushed peppermint candy, and marshmallows until everything is evenly distributed.

Line a cutting board or another sheet pan with parchment paper.  Using a small scoop form the dough into balls.  You should end up with about 24 cookies.  Sprinkle them with the remaining crushed peppermint candy and a bit of sea salt. Place them in the freezer for about 15 minutes.  Then take six out (leave the rest remaining) and place on the lined cookie sheet.  This particular cookie spreads out a bit, so six on a cookie sheet works well.  Bake for about 11 minutes, or until the edges become golden-brown.  Remove from oven and let rest on the pan for about two minutes (a bit longer than the average cookie because the marshmallow needs to set).  Once the cookie feels sturdy enough to move, place it on a cooling rack and repeat with the rest of the cookies– taking them out of the freezer as you need them.  They are magnificent the first and second day if left out uncovered.  They tend to lose their crispiness in an airtight container, but are still quite delicious. Hope you enjoy them!

Thanks for stopping by Relishing It!

Laurie

 

 

 

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