Want a dinner that tastes like Saturday night when you’ve had all day to putter around in the kitchen on a Wednesday? Don’t despair. Sarah Copeland, author Feast, has a new cookbook out that’s just right for you.
In Every Day Is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week (Chronicle, $29.95), Copeland, a former food director of Real Simple magazine, restaurant chef and mother of two young children as well as a New York Times contributor, zeroes in time management, maintaining a well-stocked pantry, and cooking dishes that do double duty. She also emphasizes healthy.
Her
recipes with prep time and total cooking time help you decide what fits in with
your busy day.
Reprinted
from Every Day Is Saturday by Sarah Copeland with permission by Chronicle
Books, 2019
MIGHTY YOGURT BOWLS WITH CURRANTS AND PEACHES
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES or overnight
SERVES 4
·¾ cup whole milk, or almond, coconut, or hazelnut milk
·2 to 3 tsp pure maple syrup
·1 tsp pure vanilla extract
·2 to 3 Tbsp chia seeds
·Plain yogurt, for serving
·Currants, peaches, berries, honey, or maple syrup, for topping
Quick-to-make chia pudding, with the right touch, can turn an everyday yogurt bowl into something beautiful and irresistibly creamy.
The secret is to keep the chia mixture loose, and treat it like a condiment, rather than the main event. (Chia thickens as it sets in liquid, so you’ll need to add fewer seeds if you plan to let it sit overnight.) Serve this creamy, coconut-milk goodness with loads of fresh fruit, as a quick morning breakfast bowl that’s nearly ready to go when you wake up.
Combine the milk, maple syrup, vanilla, and 2 tablespoons chia seeds in a mason jar or any glass container with a tight-fitting lid. Give it a shake or a stir and refrigerate up to overnight, or stir in the remaining chia to thicken if you plan to use right away. Spoon the chia mixture over yogurt, and top with fresh fruit and honey or maple syrup.
It’s been beautiful these last few days and I’m already thinking of warm weather and ice cream. But Melissa Tavss of Tipsy Scoop has taken it one step farther. Instead of just ice cream, she’s adding artisanal spirits and creating boozy sweet treats.
Her ice creams such as Dark Chocolate Whiskey Salted Caramel Ice Cream, Vanilla Bean Bourbon Ice Cream, and Raspberry Limoncello Sorbet have been available at many retail stores for several years now. And last summer, she formed a partnership with Williams Sonoma enabling Tipsy Scoop to be shipped to customers nationwide through the Williams Sonoma website. Tavss has also released her first cookbook, “Tipsy Scoop: Latest and Greatest Recipes.”
You can use the cookbook to make your own Tipsy Scoops. Also available are a variety of Tipsy Scoop kits such as their Spring Fever Cocktail Kit featuring 1 pint Strawberry White Sangria Sorbet. 1 pint Vanilla Bean Bourbon ice cream, 1 bottle cherry hard cider, 1 can spiked strawberry lemonade, 1 mini cherry preserves, 1 bag cherry gummies, 1 bag fruit gummies, 1 fresh lemon, and recipe cards, paper straws, and hashtag flags (for posting your creations on social media sites).
The kits are also available without alcohol as well and include Tequila Lover’s Cocktail Kit and Mother’s Day Cocktail Kit among others.
The following recipes are courtesy of Melissa Tavss and are from “Tipsy Scoop: Latest and Greatest Recipes.”
Note: Though some of these recipes call for specific brands of alcohol, you can substitute your own.
Ice Cream Mix
This recipe freezes well.
1 ½ cups whole milk
1 ½ cups heavy cream
1 tablespoon vanilla
1/3 cup sugar
8 egg yolks
Makes 1.5-2 quarts of ice cream mix
In a medium-size heavy duty saucepan, add milk, heavy cream, and vanilla. Over medium-high heat, scaled the mixture, removing from heat once bubbles begin to form.
I a large bowl, add sugar and egg yoks and whisky until the turn a lighter yellow, about 30 seconds to 1 minute.
Slowly pour half the scaled milk and cream mixture into the gg yolks, whisking constantly as you pour. Add the egg and mix mixture back into the saucepan.
Saucepan. Warm over low-to-medium heat, stirring constantly with a heat-resistant spatula or spoon. The custard is thick enough once it can easily coat a spatula or spoon which takes a few minutes. (Note: Overcooking will scramble the eggs so proceed with caution.)
Transfer custard to a heat proof container, cover, and let cool for 1 hour before adding in alcohol and additional ingredients.
Maple Bourbon
6 cups Ice Cream Mix (see recipe above) 1 cup Four Roses Bourbon ¼ cup maple syrup ½ cup bacon, cooked and chopped (about 8 to 10 strips of bacon)
In a large mixing bowl, combine ice cream mix, bourbon, and maple syrup and stir.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
While mix chills, cook bacon until it is crispy and set aside on a paper towel to drain and cool for around 30 minutes. Chop into quarter-inch pieces using a sharp knife. Refrigerate in airtight container until ready to add to ice cream.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions until it has a gelato-like consistency.
Transfer the ice cream to a large mixing bowl and stir n bacon crumbles. Transfer the ice cream into a freezer-safe containers and freeze for a least eight hours before serving.
Hot Buttered Rum
“What could be better than that last bite in your bowl of Cinnamon Toast Crunch?” writes Tavss in her description of what she describes as a cinnamon-y sweet cereal milk bite turned into a spiked ice cream. “Not only will it give you that taste of nostalgia, but will bring you that festive, comforting, holiday party in your mouth feeling all year long.”
6 cups Ice Cream Mix 1/4 cup Cinnamon 1 tablespoon Melted Butter 1 cup Sailor Jerry Spiced Rum
In a large mixing bowl combine all the ingredients and stir.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions,until it has a gelato-like consistency.
Transfer the ice cream into freezer-safe containers and freeze for at least 8 hours before serving.
Makes about 2 quarts.
Serving suggestions:
Caramelize sliced bananas and make a bananas foster split. Add extra toppings like hot fudge, caramel sauce, toffee, walnuts and anything else that sounds good.
Non Dairy Ice Cream And Sorbet
“You’ll notice in the chapters following that not only do we have milk-based ice creams, but also have a few options for non-dairy boozy ice creams and boozy sorbets,” writes Tavss in the introduction to her chapter on non-dairy ice creams and sorbets. “Our non-dairy ice creams are made with a coconut milk base and our sorbets are made with different fruits, so they have a water/fruit base.
Puree recipes vary fruit by fruit, but our sorbets all start with fruit purées- raspberry, mango, watermelon, peach etc. Since there is so much variation fruit by fruit, you’ll see instructions for each fruit purée included within the recipes in the following chapters.”
What all sorbet recipes do have in common is the need for simple syrup. Here is a very simple, simple syrup recipe:
How to make simple syrup:
1 cup white sugar
1 cup water
In a medium saucepan, combine water and sugar.
Bring to a boil, stirring, until sugar has dissolved. Allow it to cool.
Watermelon Mint Margarita Sorbet
“Watermelon. Mint. Margarita. Is there a more mouthwatering combination of words in the whole English language?” writes Tavss, describing this sorbet to be like sitting on the back porch with a juicy slice of watermelon dripping down your forearm or cutting out of work early for a happy hour margarita on that first really hot day of summer.”
Watermelon Purée:
2 cups simple syrup
3 cups fresh watermelon chunks
Sorbet:
4 cups watermelon purée
1 cup tequila
1/3 cup mint syrup
(we recommend Monin)
1/4 cup lemon juice
Make Purée:
Remove seeds from watermelon and purée in blender or food processor until smooth. Set aside.
In a large mixing bowl, combine watermelon with simple syrup and stir.
Make Sorbet:
Combine watermelon purée with tequila, mint syrup, and lemon juice.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Transfer the sorbet into freezer-safe container and freeze for at least 8 hours before serving.
Makes about 2 quarts
Serving Suggestion:
Recreate our Watermelon Mint Margarita Sundae by using an ice cream disher to scoop the sorbet into a pink cone bowl and garnish with fresh mint, Watermelon Jelly Belly seeds and sour watermelon Gummies.
Grown Up Sundae Station
“Now that you know how to make some of our most popular boozy ice cream treats, it’s time to
Oversized Martini Glass
Oversized Margarita Glass
3 Rocks Glasses or Mason Jars
Small Serving Spoons
Maraschino Cherries
Rainbow Sprinkles
Gummy Bears
Cookie Crumble
Sour Fruit Slices
Place beverage tub in the middle of a 4-ft table and fill with ice.
Fill oversized martini glass with sprinkles, oversized margarita glass with cherries, and three rocks glasses with other toppings.
Insert servings spoons in toppings and arrange on the table around the tub.
Fill a quart-sized container with water and two ice cream scoops and place to the left of the beverage tub.
On one end of the table put out small bowls, spoons and napkins.
A much maligned vegetable belonging, along with peas and lentils, to the vegetable class called legumes, beans are about as low on the food chain as you can go in terms of respect. Kids snicker at rhymes about beans and the gas they produce and sayings like “not worth a hill of beans” signifies their, well, insignificance.
Once Abra Berens,the former co-owner of Bare Knuckles Farm in Northport, Michigan and now the executive chef at Granor Farm in Southwest Michigan, was like most of us. She didn’t give a bean about beans. That is until she became intrigued by the bean and grain program at Granor, a certified organic farm in Three Oaks, a charming historic village with its own burgeoning food culture.
Now she’s all about legumes and grains and for anyone who knows Abra that means a total passionate immersion in the subject which resulted in her latest cookbook, a 464-page door stopper with 140 recipes and over 160 recipe variations titledGrist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Just published by Chronicle Books on October 26th, the demand for Grist is so high it was hard to get a copy at first.
Now, that’s worth more than a hill of beans.
Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes, also authored Ruffage. That book, which came out in 2019, was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was also nominated for a 2019 James Beard Award. She puts the same energy into her Grist.
“We are told over and over again to eat a diet rich in whole grains and plant-based protein,” writes Berens in the book’s introduction. “The science is there—high in soluble fiber, low glycemic index, healthy fatted protein—but the perception of whole grains seems to still be of leaden health food, endless cooking times, and cud-like chewing at the end of it all.”
Indeed. Consider this. A cup of cooked black beans has 245 calories and contains approximately the following percentage of the daily values needed in an average diet—74% folate, 39% manganese, 20% iron, 21% both potassium and magnesium, and 20% vitamin B6.
“But we all know that they’re good for you,” says Berens, who describes herself as a bean-evangelist. “I want people to understand these ingredients and you can’t understand these ingredients until you know them.”
And so, she introduces us to 29 different grains, legumes, and seeds. Some like lentils, lima beans, split peas, quinoa, rice, and oats we know something about. Others are more obscure such as cowpeas, millet, teff, fonio, and freekeh are mysteries. That is until you read her book and learn not only how to cook them but also about their history. There’s a cheat sheet of the health benefits of each. Berens also conducted interviews with farmers including her cousins Matt and John Berens, third-generation farmers in Bentheim, Michigan who have transitioned into growing non-GMO corn and edible beans and Jerry Hebron, the manager of Oakland Avenue Urban Farm, a nonprofit, community-based organization dedicated to cultivating healthy foods, sustainable economies, and active cultural environments. Hebron has been raising crowder beans for almost a decade.
We also get to meet Carl Wagner, a farmer and seed cleaner in Niles, Michigan. Berens said she wanted to include “invisible” farming jobs and this certainly is one. She didn’t know what a seed cleaner was until a few years ago and figured that most of us don’t know either. Wagner, with his wife Mary, run C3 Seeds, a company that provides seed cleaning for grains and seed stock. When Berens asked him what he’d like people to know about his job, his response was that they would know that seed cleaning “is part of buying a bag of flour or a bottle of whiskey.”
“The biggest thing is that if people are interested in cooking with beans, it’s an easy entry point it’s not like buying $100 tenderloin,” says Berens.
Of course, you can buy beans in the grocery store. Berens recommends dried beans not canned. But Granor Farm also sells black, red, and pinto beans at their farm store which is open Friday and Saturday. For information on the times, visit granorfarm.com
Berens is already working on her next book, tentatively titled Fruit, due out in 2023. When I ask her how she does it all, she laughs and replies, “I don’t have any hobbies.”
And she takes things very seriously.
“Every author has to think about why they’re putting something in the world,” she says, “and what is the value of it and makes these books worthwhile.”
With Grist, we’re learning the value of tasty and healthy foods that taste good.
The angular mouthfeel of the buckwheat plays well with the crunch of the cucumber and against the crisp of the chicken thigh. Serve the buckwheat warm or chilled, depending on your preference. If you aren’t eating meat, the salad is a great lunch on its own or pairs well with an egg or fried tofu.
1 cup buckwheat groats, toasted or not
Olive oil
2 medium cucumbers (about 1 lb. total), washed
1/4 cup Tajín Oil
Salt and freshly ground black pepper
¾ cup plain yogurt, Greek or traditional
1 lemon (about 1½ oz) zest and juice
10 sprigs parsley, roughly chopped
Any additional herbs you want, roughly chopped (mint, tarragon, thyme, cilantro)
Pinch of chili flakes (optional)
4 to 6 chicken thighs
Bring a large pot of salted water to a rolling boil over high heat. Toss in the buckwheat groats and give the pot a stir. Return to a boil, lower to a simmer, and cook the grains until tender, 8 to 15 minutes.
Drain the groats, toss with a glug of Tajín oil, and set aside.
Trim the ends of the cucumbers and place on a cutting board. Using the widest knife (or frying pan) you have, press down on the cucumbers until their skin cracks and they break into irregular pieces. Dress the cucumbers with the Tajín oil and a pinch of salt.
Combine the yogurt with the lemon zest and juice, chopped herbs, chili flakes (if using), a pinch of salt, and two big glugs of olive oil. Set aside.
Blot the chicken skin dry and season with salt and pepper.
Heat a large frying pan over high heat until the pan is starting to smoke. Add a glug or two of oil, lower the heat to medium, and fry the thighs, skin-side down, until golden brown, 5 to 7 minutes. Flip the
chicken and sauté until cooked through, 5 to 7 minutes more.
To serve, dish the buckwheat onto serving plates. Top with the chicken thighs and then the dressed cucumbers. Garnish with a thick spoonful of the herbed yogurt.
Tajín Oil
1 cup neutral oil
2 Tbsp Tajín
In a medium sauce or frying pan, heat the oil over medium heat until it begins to shimmer, about 1 minute. Remove from the heat, add the Tajín, and let steep for 5 minutes.
4 large leeks (about 2 pounds), trimmed and cleaned of dirt
4 sprigs thyme (optional)
¼ teaspoon chili flakes (optional)
Salt and freshly ground black pepper
1 orange (about 3 ounces), peel stripped, juiced, or ¼ cup white wine or hard cider
3/4 cup olive oil
2 cups cooked or canned chickpeas, rinsed
1 bunch chard (8 ounces), cut into ribbons (or spinach, kale, or arugula)
2 lemons (about 3 ounces), zest and juice
4 ounces ricotta
Preheat the oven to 350°F. Place the whole, cleaned leeks, side by side, in a roasting pan.
Scatter the thyme (if using), chili flakes (if using), and 2 large pinches of salt evenly over the leeks.
Scatter the orange peel strips over the leeks and drizzle them with the orange juice and ¼ cup of the olive oil to coat.
Cover with foil and bake until the leeks are tender, 35 to 45 minutes.
Combine the chickpeas, chard ribbons, lemon zest and juice, and remaining ½ cup of olive oil with a big pinch of salt and a couple of grinds of black pepper.
When the leeks are tender, transfer from the roasting pan to plates or a serving platter. Top with the chickpea and chard salad. Dot ricotta over the top and serve.
Spoon Pudding with Pork Chops and Cabbage Salad
For the spoon pudding:
¾ cup cornmeal
1 teaspoon salt
4 tablespoons butter, melted
2 eggs, beaten
1 cup milk
2 teaspoons baking powder
For the salad:
About 1 pound red cabbage, shaved into thin strips
¼ cup olive oil
10 sprigs parsley, roughly chopped
1 lemon zest and juice
½ teaspoon chili flakes
½ teaspoon paprika
Salt
4 pork chops, seasoned with salt and pepper and grilled
To make the spoon pudding:
Preheat the oven to 350°F. Grease an ovenproof baking dish or frying pan that can hold 2 quarts total volume.
Combine the cornmeal, salt, 1 cup of boiling water, and the melted butter and whisk out any lumps. Combine the eggs, milk, and baking powder and add to the cornmeal batter. Pour into the prepared baking dish and bake until the edges of the spoon bread are just set and lightly browned, 30 to 40 minutes.
To make the salad: Combine the cabbage with the olive oil, chopped parsley, lemon zest and juice, chili flakes, paprika, and a couple pinches of salt. Toss to combine and adjust the seasoning as desired.
Serve the spoon bread alongside the grilled pork chops and cabbage salad.
Only six or so when she started helping out in the kitchen, Tiffani Thiessen grew up in a family where dinners were a gathering time to enjoy great cooking and conversations. She upped her game from traditional American fare when she and other stars from “Saved by the Bell” toured in Europe.
“It definitely impacted me,” says Thiessen who played Kelly Kapowski on the hit TV show and was 16 at the time. “I learned all about wine, cheese and all types of different foods when we traveled in France, Italy and Holland.”
This love of food and conviviality was so intense that though Thiessen continued with her acting career (she was Valerie Malone on “Beverly Hills 90210” and starred for four years in the series “Alexa & Katie”), she also segued into cooking, hosted both the long running “Dinner at Tiffani’s” on the Cooking Channel and now“Deliciousness,” the MTV show that looks at food blunders, restaurant fails, and other funny food and drink moments. As if that wasn’t enough to keep any mom of two young children busy enough, Thiessen spent three years writing Pull Up a Chair: Recipes from My Family to Yours(Houghton Mifflin Harcourt $30), which was released several years ago but remains as fresh and innovative, warm and inviting as ever.
Describing cooking as therapeutic as well as artistic and creative, Thiessen’s recipes include new dishes, those she collected through the years and family favorites, some that she tweaked including her mom’s beef stroganoff which the family ate once a week when she was young.
“I wasn’t a big fan,” says Thiessen, adding that her mom’s stroganoff was very traditional and included stirring sour cream in at the end so that it took on the appearance of dog food—her words not ours, Mrs. Thiessen. Tiffani’s tweaked it into a beef and mushroom Stroganoff with creamy polenta, spinach and a touch of brandy. The sour cream is served on the side.
Did that hurt you mom’s feelings? I ask.
“No, I have one of the most supportive families,” she says.
There’s also a cowboy twang to some of her dishes such as the short rib beef enchiladas and three cheese queso, since husband Brady Smith is a meat-loving Texas boy. Her son Holt gobbles up her mac and cheese and Thiessen says Harper her eight-year-old daughter loves to decorate pizzas.
“I don’t think of myself as anything but a home cook and my recipes are easy but everything I cook is with love and passion and that’s what Pull Up a Chair is all about,” says Thiessen, who, during our phone interview, calls me sweetheart and dear.
That friendliness as well as the sumptuousness of her cookbook—125 recipes and lots of full page color photos of both luscious-looking food and family (and yes, her husband is handsome and her children adorable), makes me long to get an invitation to dine at her house.
Since that won’t be happening, I did a little pre-interview stalking watching videos of Thiessen cooking in her kitchen and then displaying part of her cookbook collection.
“I love cookbooks, I love the look, the aesthetics of them” she says when I mention my sleuthing. “Most people I’m close to would say I have a problem. I don’t use some of them that much, as my husband points out, but there’s just something I like about having them around.”
I can identify with that having heard similar comments from both my husband and daughter. Another reason to get that dinner invitation. But until then, I have the cookbook and can create the recipes in my own home.
Pickle & Potato Salad
Serves 6
1½ pounds tricolored small potatoes
1½ teaspoons kosher salt, plus more for the potatoes
½ cup mayonnaise
¼ cup chopped sweet pickles
3 tablespoons pickle juice (from the jar)
1 tablespoon yellow mustard
¼ teaspoon freshly ground black pepper, plus more to taste
5 hard-boiled eggs, peeled and chopped
½ medium red onion, thinly sliced
2 tablespoons chopped fresh parsley, for garnish
Paprika, for garnish
Place the potatoes in a large pot and add enough cold water to cover them by 1 inch and a generous pinch of salt. Bring the water to a boil over medium-high heat and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes and let them rest until they’re cool enough to handle. Cut each one in half.
In a small bowl, mix together the mayonnaise, sweet pickles, pickle juice, mustard, salt, and pepper.
In a separate large bowl, combine the halved potatoes, eggs, and red onion and toss with the dressing. Taste, adjust the seasoning, and garnish with the parsley and paprika.
Honey-Ginger Chicken Wings
Serves 6 to 8
½ cup honey (preferably wildflower or mesquite)
¼ cup tamari or soy sauce
3 tablespoons toasted sesame oil
2 tablespoons grated fresh ginger
2 scallions, thinly sliced, plus more for garnish
3 garlic cloves, minced
Grated zest and juice of 1 lime, plus more zest for garnish
In a medium bowl, whisk together the honey, tamari, sesame oil, ginger, scallions, garlic, lime zest, lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Reserve ¾ cup of the mixture in the fridge.
Pour the remaining marinade into a 2-gallon zip-top bag. Add the chicken and seal the bag, pressing out as much air as possible. Massage the marinade into the wings. Refrigerate for at least 6 hours, preferably overnight. Before cooking, let the wings stand at room temperature for about 2 hours.
When ready to cook the wings, preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Remove the wings from the marinade, reserving the marinade. Season the wings with salt and pepper and place them skin-side down in a single layer on a large rimmed baking sheet. Spoon some of the marinade over them; discard the remaining marinade. Bake for 20 minutes. Remove from the oven and flip the wings, basting with the pan drippings. Rotate the pan and bake for another 20 to 25 minutes, until the honey has caramelized and the skin is a dark amber color.
In a small saucepan, bring the reserved ¾ cup marinade (from the fridge) to a boil over medium-high heat. Cook until the liquid turns into a thick, syrupy glaze, about 4 minutes.
Coat the wings with the glaze, arrange them on a serving platter, and garnish with scallions and lime zest.
No matter if I’m eating by myself or cooking for friends and family, I want to enjoy a good meal. And when time is short or I don’t want to fuss, The “I Love My Instant Pot Cooking for One” Recipe Bookauthorized by Instant Pot is a great book to turn to. Written by Lisa Childs, author of the blog TriedTestedandTrue.com, there are 175 recipes and lots of great color photos. Childs, who has been developing recipes for Instant Pot since 2016, provides accurate details so that even if you’re not familiar with using an Instant Pot, she makes how to do so easily understandable.
Childs’ Instant Pot recipes, designed for one person, are perfect when cooking just for yourself but can easily be shared by two with the addition of a side dish—say corn on the cob or freshly sliced tomatoes.
The following recipes are from The “I Love My Instant Pot Cooking for One.”
Easy Teriyaki Chicken Thighs and Rice
Tender chicken thighs and white rice cook together in the Instant Pot® with premade teriyaki sauce for the simplest, easiest one-pot meal. With only a few ingredients, anyone can make a delicious and quick meal at home.
• Hands-On Time: 5 minutes
• Cook Time: 20 minutes
Serves 1
2 (8-ounce) boneless, skinless chicken thighs
1⁄2 cup teriyaki sauce
1⁄2 cup uncooked long-grain white rice
1⁄2 cup water
1⁄2 tablespoon sesame seeds
1⁄2 tablespoon chopped green onion
To the Instant Pot®, add chicken and pour teriyaki sauce over the top. Place the trivet on top of chicken.
In a 6″ cake pan, combine rice and water. Place uncovered pan on trivet.
Close the lid; turn the knob to Sealing.
Press Manual or Pressure Cook button and adjust time to 10 minutes.
When the timer beeps, allow 5 minutes to naturally release the pressure, then remove the lid. Press Sauté button and adjust to High.
Carefully remove pan from the Instant Pot® and fluff rice with a fork. Place chicken (leave teriyaki sauce in Instant Pot) on top of rice and set aside. Cover to keep warm.
Cook down remaining teriyaki sauce about 5 minutes until reduced and thickened. Pour over chicken and rice, then top with sesame seeds and green onion. Serve.
Place chicken on the trivet, then season with salt, black pepper, and Italian seasoning.
Close the lid; turn the knob to Sealing.
Press Manual or Pressure Cook button and adjust time to 15 minutes.
While the chicken is cooking, prepare Bruschetta. In a small bowl, mix together all Bruschetta ingredients. Let chill in refrigerator until ready to serve.
When the timer beeps, allow 5 minutes to naturally release the pressure, then remove the lid. Place mozzarella slices on top of chicken and replace the lid. Let sit 5 minutes with lid on to allow the cheese to melt slightly.
Remove to a serving plate and top with Bruschetta. Serve immediately.
You can use the cookbook to make your own Tipsy Scoops. Also available are a variety of Tipsy Scoop kits such as their Skrewball Peanut Butter Whiskey Chocolate Swirl and Spring Fever Cocktail Kit featuring 1 pint Strawberry White Sangria Sorbet. 1 pint Vanilla Bean Bourbon ice cream, 1 bottle cherry hard cider, 1 can spiked strawberry lemonade, 1 mini cherry preserves, 1 bag cherry gummies, 1 bag fruit gummies, 1 fresh lemon, and recipe cards, paper straws, and hashtag flags (for posting your creations on social media sites).
Note: Though some of these recipes call for specific brands of alcohol, you can substitute your own–though the taste may differ somewhat.
Ice Cream Mix
This recipe freezes well.
1 ½ cups whole milk
1 ½ cups heavy cream
1 tablespoon vanilla
1/3 cup sugar
8 egg yolks
Makes 1.5-2 quarts of ice cream mix
In a medium-size heavy duty saucepan, add milk, heavy cream, and vanilla. Over medium-high heat, scaled the mixture, removing from heat once bubbles begin to form.
I a large bowl, add sugar and egg yoks and whisky until the turn a lighter yellow, about 30 seconds to 1 minute.
Slowly pour half the scaled milk and cream mixture into the gg yolks, whisking constantly as you pour. Add the egg and mix mixture back into the saucepan.
Saucepan. Warm over low-to-medium heat, stirring constantly with a heat-resistant spatula or spoon. The custard is thick enough once it can easily coat a spatula or spoon which takes a few minutes. (Note: Overcooking will scramble the eggs so proceed with caution.)
Transfer custard to a heat proof container, cover, and let cool for 1 hour before adding in alcohol and additional ingredients.
Maple Bourbon
6 cups Ice Cream Mix (see recipe above)
1 cup Four Roses Bourbon
¼ cup maple syrup
½ cup bacon, cooked and chopped (about 8 to 10 strips of bacon)
In a large mixing bowl, combine ice cream mix, bourbon, and maple syrup and stir.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
While mix chills, cook bacon until it is crispy and set aside on a paper towel to drain and cool for around 30 minutes. Chop into quarter-inch pieces using a sharp knife. Refrigerate in airtight container until ready to add to ice cream.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions until it has a gelato-like consistency.
Transfer the ice cream to a large mixing bowl and stir n bacon crumbles. Transfer the ice cream into a freezer-safe containers and freeze for a least eight hours before serving.
Hot Buttered Rum
“What could be better than that last bite in your bowl of Cinnamon Toast Crunch?” writes Tavss in her description of what she describes as a cinnamon-y sweet cereal milk bite turned into a spiked ice cream. “Not only will it give you that taste of nostalgia, but will bring you that festive, comforting, holiday party in your mouth feeling all year long.”
6 cups Ice Cream Mix
1/4 cup Cinnamon
1 tablespoon Melted Butter
1 cup Sailor Jerry Spiced Rum
In a large mixing bowl combine all the ingredients and stir.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions, until it has a gelato-like consistency.
Transfer the ice cream into freezer-safe containers and freeze for at least 8 hours before serving.
Makes about 2 quarts.
Serving suggestions:
Caramelize sliced bananas and make a bananas foster split. Add extra toppings like hot fudge, caramel sauce, toffee, walnuts and anything else that sounds good.
Non Dairy Ice Cream And Sorbet
“You’ll notice in the chapters following that not only do we have milk-based ice creams, but also have a few options for non-dairy boozy ice creams and boozy sorbets,” writes Tavss in the introduction to her chapter on non-dairy ice creams and sorbets. “Our non-dairy ice creams are made with a coconut milk base and our sorbets are made with different fruits, so they have a water/fruit base.
Puree recipes vary fruit by fruit, but our sorbets all start with fruit purées- raspberry, mango, watermelon, peach etc. Since there is so much variation fruit by fruit, you’ll see instructions for each fruit purée included within the recipes in the following chapters.”
Simple Syrup Recipe
What all sorbet recipes do have in common is the need for simple syrup. Here is a very simple, simple syrup recipe:
How to make simple syrup:
1 cup white sugar
1 cup water
In a medium saucepan, combine water and sugar.
Bring to a boil, stirring, until sugar has dissolved. Allow it to cool.
Watermelon Mint Margarita Sorbet
“Watermelon. Mint. Margarita. Is there a more mouthwatering combination of words in the whole English language?” writes Tavss, describing this sorbet to be like sitting on the back porch with a juicy slice of watermelon dripping down your forearm or cutting out of work early for a happy hour margarita on that first really hot day of summer.”
Watermelon Purée:
2 cups simple syrup
3 cups fresh watermelon chunks
Sorbet:
4 cups watermelon purée
1 cup tequila
1/3 cup mint syrup
(we recommend Monin)
1/4 cup lemon juice
Make Purée:
Remove seeds from watermelon and purée in blender or food processor until smooth. Set aside.
In a large mixing bowl, combine watermelon with simple syrup and stir.
Make Sorbet:
Combine watermelon purée with tequila, mint syrup, and lemon juice.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Transfer the sorbet into freezer-safe container and freeze for at least 8 hours before serving.
Makes about 2 quarts
Serving Suggestion:
Recreate our Watermelon Mint Margarita Sundae by using an ice cream disher to scoop the sorbet into a pink cone bowl and garnish with fresh mint, Watermelon Jelly Belly seeds and sour watermelon Gummies.
Grown Up Sundae Station
“Now that you know how to make some of our most popular boozy ice cream treats, it’s time to
showcase your talents with an ice cream party,” says Tavss about this section of her book which helps you organize a grown up sundae station that’s the perfect dessert for special occasions like 21st birthdays and engagement parties.
“For the holidays go all out with pretty seasonal toppings or add Prosecco to your bar so guests can make their own floats,” she says. “Boozy ice cream makes every occasion a little more fun—cheers.”
Assorted Boozy Ice Creams and Sorbets
What you’ll need:
Insulated Beverage Tub
Oversized Martini Glass
Oversized Margarita Glass
3 Rocks Glasses or Mason Jars
Small Serving Spoons
Maraschino Cherries
Rainbow Sprinkles
Gummy Bears
Cookie Crumble
Sour Fruit Slices
Place beverage tub in the middle of a 4-ft table and fill with ice.
Fill oversized martini glass with sprinkles, oversized margarita glass with cherries, and three rocks glasses with other toppings.
Insert servings spoons in toppings and arrange on the table around the tub.
Fill a quart-sized container with water and two ice cream scoops and place to the left of the beverage tub.
On one end of the table put out small bowls, spoons and napkins.
As guests arrive remove ice cream pints from the freezer and place in the tub of ice. Invite guests to make their own boozy ice cream sundaes! Our toppings are just suggestions, so swap for your favorites or add even more garnishes to your sundae bar.
Jeffrey Keen, President and CEO of American Book Fest said this year’s contest yielded over 2,000 entries from mainstream and independent publishers. These were then narrowed down to over 400 winners and finalists in 90 categories.
“The 2020 results represent a phenomenal mix of books from a wide array of publishers throughout the United States,” says Keen about the awards, now in their 18th year. Winners and finalists traversed the publishing landscape: HarperCollins, Penguin/Random House, John Wiley and Sons, Routledge/Taylor and Francis, Forge, Hay House, Sounds True, Llewellyn Worldwide, NYU Press, Oxford University Press, John Hopkins University Press, The White House Historical Association and hundreds of Independent Houses contribute to this year’s outstanding competition.
“Our success begins with the enthusiastic participation of authors and publishers and continues with our distinguished panel of industry judges who bring to the table their extensive editorial, PR, marketing, and design expertise,” says Keen.
American Book Fest is an online publication providing coverage for books from mainstream and independent publishers to the world online community.
Best New Non-Fiction The Book of Help: A Memoir of Remedies by Megan Griswold Rodale Books/Penguin Random House
Biography T.R.M. Howard: Doctor, Entrepreneur, Civil Rights Pioneer by David T. Beito and Linda Royster Beito Independent Institute
Business: Careers TIP: A Simple Strategy to Inspire High Performance and Lasting Success by Dave Gordon John Wiley and Sons
Business: Communications/Public Relations The Apology Impulse: How the Business World Ruined Sorry and Why We Can’t Stop Saying It by Cary Cooper & Sean O’Meara Kogan Page
Business: Marketing & Advertising The End of Marketing: Humanizing Your Brand in the Age of Social Media and AI by Carlos Gil Kogan Page
Business: Motivational Unlock!: 7 Steps to Transform Your Career and Realize Your Leadership Potential by Abhijeet Khadikar Vicara Books
Business: Personal Finance/Investing Enhancing Retirement Success Rates in the United States: Leveraging Reverse Mortgages, Delaying Social Security, and Exploring Continuous Work by Chia-Li Chien, PhD, CFP®, PMP® Palgrave Pivot
Business: Real Estate Market Forces: Strategic Trends Impacting Senior Living Providers by Jill J. Johnson Johnson Consulting Services
Business: Reference The Non-Obvious Guide to Virtual Meetings and Remote Work (Non-Obvious Guides) by Rohit Bhargava IdeaPress Publishing
Business: Sales The Visual Sale: How to Use Video to Explode Sales, Drive Marketing, and Grow Your Business in a Virtual World by Marcus Sheridan IdeaPress Publishing
Business: Technology Amazon Management System: The Ultimate Digital Business Engine That Creates Extraordinary Value for Both Customers and Shareholders by Ram Charan and Julia Yang IdeaPress Publishing
Business: Writing/Publishing Great Stories Don’t Write Themselves: Criteria-Driven Strategies for More Effective Fiction by Larry Brooks Writer’s Digest Books (a division of Penguin Random House)
Children’s Educational Galileo! Galileo! by Holly Trechter and Jane Donovan Sky Candle Press
Children’s Fiction Nutmeg Street: Egyptian Secrets by Sherrill Joseph Acorn Publishing
Children’s Religious That Grand Christmas Day! by Jill Roman Lord, illustrated by Alessia Trunfio Worthy Kids
College Guides Diversity At College: Real Stories of Students Conquering Bias and Making Higher Education More Inclusive by James Stellar, Chrisel Martinez, Branden Eggan, Chloe Skye Weiser, Benny Poy, Rachel Eagar, Marc Cohen, and Agata Buras IdeaPress Publishing
Cookbooks: General Recipes from the President’s Ranch: Food People Like to Eat by Matthew Wendel The White House Historical Association
Cookbooks: International Cooking with Marika: Clean Cuisine from an Estonian Farm by Marika Blossfeldt Delicious Nutrition
Cookbooks: Regional The Perfect Persimmon: History, Recipes, and More by Michelle Medlock Adams Red Lightning
BooksCurrent Events In All Fairness: Equality, Liberty, and the Quest for Human Dignity, edited by Robert M. Whaples, Michael C. Munger and Christopher J. Coyne Independent Institute
Education/Academic The EQ Intervention: Shaping a Self-Aware Generation Through Social and Emotional Learning by Adam L. Saenz, PhD Greenleaf Book Group
Fiction: Young Adult The Return of the Dragon Queen by Farah Oomerbhoy Wise Ink Creative Publishing
Health: Addiction & Recovery Stepping Stones: A Memoir of Addiction, Loss, and Transformation by Marilea C. Rabasa She Writes Press
Health: Aging/50+ EIGHTSOMETHINGS: A Practical Guide to Letting Go, Aging Well, and Finding Unexpected Happiness by Katharine Esty, PhD Skyhorse Publishing
Health: Alternative Medicine Have a Peak at This: Synergize Your Body’s Clock Towards a Highly Productive You by Said Hasyim Self-Published
Health: Cancer All Of Us Warriors: Cancer Stories of Survival and Loss by Rebecca Whitehead Munn She Writes Press
Health: Death & Dying Aftermath: Picking Up the Pieces After a Suicide by Gary Roe Healing Resources Publishing
Health: Diet & Exercise Whole Person Integrative Eating: A Breakthrough Dietary Lifestyle to Treat Root Causes of Overeating, Overweight and Obesity by Deborah Kesten, MPH and Larry Scherwitz, PhD White River Press
Health: General True Wellness for Your Gut: Combine the best of Western and Eastern medicine for optimal digestive and metabolic health by Catherine Kurosu, MD, L.Ac. and Aihan Kuhn, CMD, OBT YMAA Publication Center
Health: Medical Reference The Ultimate College Student Health Handbook: Your Guide for Everything from Hangovers to Homesickness by Jill Grimes, MD Skyhorse Publishing
Health: Psychology/Mental Health The Big Bliss Blueprint: 100 Little Thoughts to Build Positive Life Changes by Shell Phelps Positive Streak Publishing,
LLCHealth: Women’s Health The Book of Help: A Memoir of Remedies by Megan Griswold Rodale Books/Penguin Random House
History: General Gun Control in Nazi-Occupied France: Tyranny and Resistance by Stephen P. Halbrook Independent Institute
History: Military 40 Thieves on Saipan The Elite Marine Scout-Snipers in One of WWII’s Bloodiest Battles by Joseph Tachovsky with Cynthia Kraack Regnery History
History: United States Liberty in Peril: Democracy and Power in American History by Randall G. Holcombe Independent Institute
Home & Garden My Creative Space: How to Design Your Home to Stimulate Ideas and Spark Innovation by Donald M. Rattner Skyhorse Publishing
Humor Struggle Bus: The Van. The Myth. The Legend. by Josh Wood Lucid Books
Law Banned: Immigration Enforcement in the Time of Trump by Shoba Sivaprasad Wadhia NYU Press
LGBTQ: Non-Fiction Our Gay History in 50 States by Zaylore Stout Wise Ink Creative Publishing
Multicultural Non-Fiction Overcoming Ordinary Obstacles: Boldly Claiming the Facets of an Extraordinary Life by Nesha Pai SPARK
PublicationsNarrative: Non-Fiction Sola: One Woman’s Journey Alone Across South America by Amy Field WanderWomyn Publishing
New Age: Non-Fiction Embodying Soul: A Return to Wholeness by Keri Mangis Curiosa Publishing, LLC
Novelty & Gift Book The Official White House Christmas Ornament: Collected Stories of a Holiday Tradition by Marcia Anderson and Kristen Hunter Mason The White House Historical Association
Parenting & Family Why Will No One Play with Me? The Play Better Plan to Help Children of All Ages Make Friends and Thrive by Caroline Maguire, PCC, M.Ed. with Teresa Barker Grand Central
Photography Beautiful Living: Cooking the Cal-a-Vie Health Spa Way by Terri Havens Cal-a-Vie Health Spa
Poetry Five Oceans in a Teaspoon, poems by Dennis J. Bernstein, visuals by Warren Lehrer Paper Crown Press
Religion: Christian Inspirational Extraordinary Hospitality for Ordinary Christians: A Radical Approach to Preparing Your Heart & Home for Gospel-Centered Community by Victoria Duerstock Good Books
Religion: Christianity Come Fill This Place: A Journey of Prayer by Stacy Dietz KP Publishing Company
Religion: Eastern Secrets of Divine Love: A Spiritual Journey into the Heart of Islam by A. Helwa Naulit Publishing House
Religion: General Esoterism as Principle and as Way: A New Translation with Selected Letters by Frithjof Schuon World Wisdom
Science Bliss Brain: The Neuroscience of Rewiring Your Brain for Resilience, Creativity and Joy by Dawson Church Hay House
Self-Help: General Start Finishing: How to Go from Idea to Done by Charlie Gilkey Sounds True
Self-Help: Relationships The Remarriage Manual: How to Make Everything Work Better the Second Time Around by Terry Gaspard Sounds True
Social Change I Am Not Your Enemy: Stories to Transform a Divided World by Michael T. McRay Herald Press
Spirituality: General The Universe Is Talking to You: Tap Into Signs and Synchronicity to Reveal Magical Moments Every Day by Tammy Mastroberte Llewellyn Worldwide
Spirituality: Inspirational Spark Change: 108 Provocative Questions for Spiritual Evolution by Jennie Lee Sounds
TrueSports The Martial Arts of Vietnam: An Overview of History and Styles by Augustus John Roe YMAA Publication Center
Travel: Guides & Essays Exploring Wine Regions — Bordeaux France: Discover Wine, Food, Castles, and The French Way of Life by Michael C. Higgins, PhD International Exploration Society
Women’s Issues Muslim Women Are Everything: Stereotype-Shattering Stories of Courage, Inspiration, and Adventure by Seema Yasmin, illustrated by Fahmida Azim Harper Design, an Imprint of HarperCollins Publishers
Young Adult: Non-Fiction My Life, My Way: How To Make Exceptional Decisions About College, Career, and Life by Elyse Hudacsko Self-Published
Mainstream & Independent Titles Score Top Honorsin the 17th Annual Best Book Awards
HarperCollins, Penguin/Random House, John Wiley and Sons, Routledge/Taylor and Francis, Forge, Sterling Publishing, Hay House, Sounds True, Llewellyn Worldwide, NYU Press, Oxford University Press, John Hopkins University Press, The White House Historical Association and hundreds of Independent Houses contribute to this year’s Outstanding Competition!
Best New Non-Fiction The Book of Help: A Memoir of Remedies by Megan Griswold Rodale Books/Penguin Random House
Biography T.R.M. Howard: Doctor, Entrepreneur, Civil Rights Pioneer by David T. Beito and Linda Royster Beito Independent Institute
Business: Careers TIP: A Simple Strategy to Inspire High Performance and Lasting Success by Dave Gordon John Wiley and Sons
Business: Communications/Public Relations The Apology Impulse: How the Business World Ruined Sorry and Why We Can’t Stop Saying It by Cary Cooper & Sean O’Meara Kogan Page
Business: Marketing & Advertising The End of Marketing: Humanizing Your Brand in the Age of Social Media and AI by Carlos Gil Kogan Page
Business: Motivational Unlock!: 7 Steps to Transform Your Career and Realize Your Leadership Potential by Abhijeet Khadikar Vicara Books
Business: Personal Finance/Investing Enhancing Retirement Success Rates in the United States: Leveraging Reverse Mortgages, Delaying Social Security, and Exploring Continuous Work by Chia-Li Chien, PhD, CFP®, PMP® Palgrave Pivot
Business: Real Estate Market Forces: Strategic Trends Impacting Senior Living Providers by Jill J. Johnson Johnson Consulting Services
Business: Reference The Non-Obvious Guide to Virtual Meetings and Remote Work (Non-Obvious Guides) by Rohit Bhargava IdeaPress Publishing
Business: Sales The Visual Sale: How to Use Video to Explode Sales, Drive Marketing, and Grow Your Business in a Virtual World by Marcus Sheridan IdeaPress Publishing
Business: Technology Amazon Management System: The Ultimate Digital Business Engine That Creates Extraordinary Value for Both Customers and Shareholders by Ram Charan and Julia Yang IdeaPress Publishing
Business: Writing/Publishing Great Stories Don’t Write Themselves: Criteria-Driven Strategies for More Effective Fiction by Larry Brooks Writer’s Digest Books (a division of Penguin Random House)
Children’s Educational Galileo! Galileo! by Holly Trechter and Jane Donovan Sky Candle Press
Children’s Fiction Nutmeg Street: Egyptian Secrets by Sherrill Joseph Acorn Publishing
Children’s Religious That Grand Christmas Day! by Jill Roman Lord, illustrated by Alessia Trunfio Worthy Kids
College Guides Diversity At College: Real Stories of Students Conquering Bias and Making Higher Education More Inclusive by James Stellar, Chrisel Martinez, Branden Eggan, Chloe Skye Weiser, Benny Poy, Rachel Eagar, Marc Cohen, and Agata Buras IdeaPress Publishing
Cookbooks: General Recipes from the President’s Ranch: Food People Like to Eat by Matthew Wendel The White House Historical Association
Cookbooks: International Cooking with Marika: Clean Cuisine from an Estonian Farm by Marika Blossfeldt Delicious Nutrition
Cookbooks: Regional The Perfect Persimmon: History, Recipes, and More by Michelle Medlock Adams Red Lightning Books
Current Events In All Fairness: Equality, Liberty, and the Quest for Human Dignity, edited by Robert M. Whaples, Michael C. Munger and Christopher J. Coyne Independent Institute
Education/Academic The EQ Intervention: Shaping a Self-Aware Generation Through Social and Emotional Learning by Adam L. Saenz, PhD Greenleaf Book Group
Fiction: Young Adult The Return of the Dragon Queen by Farah Oomerbhoy Wise Ink Creative Publishing
Health: Addiction & Recovery Stepping Stones: A Memoir of Addiction, Loss, and Transformation by Marilea C. Rabasa She Writes Press
Health: Aging/50+ EIGHTSOMETHINGS: A Practical Guide to Letting Go, Aging Well, and Finding Unexpected Happiness by Katharine Esty, PhD Skyhorse Publishing
Health: Alternative Medicine Have a Peak at This: Synergize Your Body’s Clock Towards a Highly Productive You by Said Hasyim Self-Published
Health: Cancer All Of Us Warriors: Cancer Stories of Survival and Loss by Rebecca Whitehead Munn She Writes Press
Health: Death & Dying Aftermath: Picking Up the Pieces After a Suicide by Gary Roe Healing Resources Publishing
Health: Diet & Exercise Whole Person Integrative Eating: A Breakthrough Dietary Lifestyle to Treat Root Causes of Overeating, Overweight and Obesity by Deborah Kesten, MPH and Larry Scherwitz, PhD White River Press
Health: General True Wellness for Your Gut: Combine the best of Western and Eastern medicine for optimal digestive and metabolic health by Catherine Kurosu, MD, L.Ac. and Aihan Kuhn, CMD, OBT YMAA Publication Center
Health: Medical Reference The Ultimate College Student Health Handbook: Your Guide for Everything from Hangovers to Homesickness by Jill Grimes, MD Skyhorse Publishing
Health: Psychology/Mental Health The Big Bliss Blueprint: 100 Little Thoughts to Build Positive Life Changes by Shell Phelps Positive Streak Publishing, LLC
Health: Women’s Health The Book of Help: A Memoir of Remedies by Megan Griswold Rodale Books/Penguin Random House
History: General Gun Control in Nazi-Occupied France: Tyranny and Resistance by Stephen P. Halbrook Independent Institute
History: Military 40 Thieves on Saipan The Elite Marine Scout-Snipers in One of WWII’s Bloodiest Battles by Joseph Tachovsky with Cynthia Kraack Regnery History
History: United States Liberty in Peril: Democracy and Power in American History by Randall G. Holcombe Independent Institute
Home & Garden My Creative Space: How to Design Your Home to Stimulate Ideas and Spark Innovation by Donald M. Rattner Skyhorse Publishing
Humor Struggle Bus: The Van. The Myth. The Legend. by Josh Wood Lucid Books
Law Banned: Immigration Enforcement in the Time of Trump by Shoba Sivaprasad Wadhia NYU Press
LGBTQ: Non-Fiction Our Gay History in 50 States by Zaylore Stout Wise Ink Creative Publishing
Multicultural Non-Fiction Overcoming Ordinary Obstacles: Boldly Claiming the Facets of an Extraordinary Life by Nesha Pai SPARK Publications
Narrative: Non-Fiction Sola: One Woman’s Journey Alone Across South America by Amy Field WanderWomyn Publishing
New Age: Non-Fiction Embodying Soul: A Return to Wholeness by Keri Mangis Curiosa Publishing, LLC
Novelty & Gift Book The Official White House Christmas Ornament: Collected Stories of a Holiday Tradition by Marcia Anderson and Kristen Hunter Mason The White House Historical Association
Parenting & Family Why Will No One Play with Me? The Play Better Plan to Help Children of All Ages Make Friends and Thrive by Caroline Maguire, PCC, M.Ed. with Teresa Barker Grand Central Publishing
Photography Beautiful Living: Cooking the Cal-a-Vie Health Spa Way by Terri Havens Cal-a-Vie Health Spa
Poetry Five Oceans in a Teaspoon, poems by Dennis J. Bernstein, visuals by Warren Lehrer Paper Crown Press
Religion: Christian Inspirational Extraordinary Hospitality for Ordinary Christians: A Radical Approach to Preparing Your Heart & Home for Gospel-Centered Community by Victoria Duerstock Good Books
Religion: Christianity Come Fill This Place: A Journey of Prayer by Stacy Dietz KP Publishing Company
Religion: Eastern Secrets of Divine Love: A Spiritual Journey into the Heart of Islam by A. Helwa Naulit Publishing House
Religion: General Esoterism as Principle and as Way: A New Translation with Selected Letters by Frithjof Schuon World Wisdom
Science Bliss Brain: The Neuroscience of Rewiring Your Brain for Resilience, Creativity and Joy by Dawson Church Hay House
Self-Help: General Start Finishing: How to Go from Idea to Done by Charlie Gilkey Sounds True
Self-Help: Relationships The Remarriage Manual: How to Make Everything Work Better the Second Time Around by Terry Gaspard Sounds True
Social Change I Am Not Your Enemy: Stories to Transform a Divided World by Michael T. McRay Herald Press
Spirituality: General The Universe Is Talking to You: Tap Into Signs and Synchronicity to Reveal Magical Moments Every Day by Tammy Mastroberte Llewellyn Worldwide
Spirituality: Inspirational Spark Change: 108 Provocative Questions for Spiritual Evolution by Jennie Lee Sounds True
Sports The Martial Arts of Vietnam: An Overview of History and Styles by Augustus John Roe YMAA Publication Center
Travel: Guides & Essays Exploring Wine Regions — Bordeaux France: Discover Wine, Food, Castles, and The French Way of Life by Michael C. Higgins, PhD International Exploration Society
Women’s Issues Muslim Women Are Everything: Stereotype-Shattering Stories of Courage, Inspiration, and Adventure by Seema Yasmin, illustrated by Fahmida Azim Harper Design, an Imprint of HarperCollins Publishers
Young Adult: Non-Fiction My Life, My Way: How To Make Exceptional Decisions About College, Career, and Life by Elyse Hudacsko Self-Published
“When I was a kid my mother would cut up hot dogs to add to canned split pea soup for me to eat,” Ina Garten tells me from the barn in West Hampton, New York where she creates and tests the recipes published in her cookbooks, including the latest Modern Comfort Food and on the her Food Network show Barefoot Contessa.
French Chicken Pot Pie for Barefood Contessa’s Frozen Food Packaging 2013
I tell her that I ate so much split pea soup when I was a kid that my mother told me I was going to turn green. Garten laughs though it really isn’t very funny. It’s just the way she is. Polite and friendly, as if she and I are good friends rather me interviewing her in a spot where her phone gets very poor reception. That’s for sure. During the course of a 45-minute call, we get disconnected at least five times.
But back to the split pea soup. When Garten was thinking up recipes for “Modern Comfort Food,” the 12th in her Barefoot Contessa series, it was one of the dishes she wanted to include. But not just any old split pea soup.
“My soup is from scratch and instead of hot dogs, I sauteed kielbasa,” she says. I love the way crispy sausage and the creamy soup contrast with each other.”
Using her culinary magic, among the 85 recipes in her book she transforms the grilled cheese of childhood into Cheddar & Chutney Grilled Cheese and the frozen pot pies your mom kept in the freezer in case she was late getting home morph into Chicken Pot Pie Soup with Puff Pastry Croutons. Burnt hamburgers made by your dad the one time he tried to grill are now Smashed Hamburgers with Caramelized Onions.
When I mention that I love her recipes because they always work and that often with celebrity cookbooks it’s just the opposite, she responds with a laugh, saying “ya’think?”
Her recipes, on the other hand, are strenuously tested. It took her six years to perfect her recipe for Boston Cream Pie. She just couldn’t get it right until she finally found the exact flavor matches for the cake, chocolate glaze and pastry cream layers.
Some, no make that most, of us would have given up or just said “good enough.” But not Garten which is why the Boston Cream Pie she hoped to put in two cookbooks ago didn’t make it until this one.
“Sometimes it takes me a day to create a recipe that works just right, sometimes weeks or even months,” she says, noting that she loves getting up in the morning knowing she has a long list of recipes to test.
She also has advice on how to use her recipes.
“Do it once the way it’s written using the same ingredients, then you’ll know the way it is supposed to be,” she says, noting that someone once complained about one of her recipes not working and when she drilled down as to why, discovered that out of the seven ingredients called for, they didn’t use three. “It’s like someone saying the chocolate cake didn’t turn out and then they tell you they didn’t use any chocolate in it.”
Recipes courtesy of Modern Comfort Food: A Barefoot Contessa Cookbook.
Published by Clarkson Potter, an imprint of Penguin Random House.
Chicken Pot Pie Soup
Serves 6
3 chicken breasts, skin-on, bone-in (2½ to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
6 tablespoons (¾ stick) unsalted butter
5 cups chopped leeks, white and light green parts (3 leeks) (see note)
4 cups chopped fennel, tops and cores removed (2 bulbs)
3 cups (½-inch) diced scrubbed carrots (5 medium)
1 tablespoon minced garlic (3 cloves)
1 tablespoon chopped fresh tarragon leaves
¼ cup Wondra flour
¾ cup cream sherry, divided
7 cups good chicken stock, preferably homemade
1 (2 × 3-inch) piece of Italian
Parmesan cheese rind
1 (10-ounce) box frozen peas
1 cup frozen whole pearl onions
¼ cup minced fresh parsley
Preheat the oven to 350 degrees.
Place the chicken on a sheet pan skin side up, rub the skin with olive oil, and season generously with salt and pepper. Roast for 35 minutes, until a thermometer registers 130 to 140 degrees. Set aside until cool enough to handle. Remove and discard the skin and bones and cut the chicken in 1-inch dice. Set aside.
Meanwhile, melt the butter in a medium (11 to 12-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel, and carrots, and sauté over medium-high heat for 10 minutes, stirring occasionally, until the leeks are tender but not browned.
Stir in the garlic and tarragon and cook for one minute. Sprinkle on the flour and cook, stirring constantly, for 2 minutes. Add ½ cup of the sherry, the chicken stock, 4 teaspoons salt, 1½ teaspoons pepper, and the Parmesan rind. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes.
Add the chicken, peas, and onions and simmer uncovered for 5 minutes. Off the heat, remove the Parmesan rind and add the remaining ¼ cup of sherry and the parsley. Serve hot in large shallow bowls with two Puff Pastry Croutons on top
Note: To prep the leeks, cut off the dark green leaves at a 45-degree angle and discard. Chop the white and light green parts, wash well in a bowl of water, and spin dry in a salad spinner. Wet leeks will steam rather than sauté.
Puff Pastry Croutons -Makes 12 croutons
All-purpose flour
1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted (see note)
1 extra-large egg beaten with 1 tablespoon heavy cream, for egg wash
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Lightly dust a board and rolling pin with flour. Unfold the sheet of puff pastry on the board, dust it lightly with flour, and lightly roll the pastry just to smooth out the folds.
With a star-shaped or fluted round cookie cutters, cut 12 stars, or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper, and bake for 8 to 10 minutes, until puffed and golden brown.
Defrost puff pastry overnight in the refrigerator. You want the pastry to be very cold when you bake it. make ahead: Prepare the pastry cutouts and refrigerate. Bake just before serving.
Boston Cream Pie
Makes one 9 – inch cake / serves 8
For the cake:
¾ cup whole milk
6 tablespoons (¾ stick) unsalted butter
1½ teaspoons pure vanilla extract
½ teaspoon grated orange zest
1½ cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons kosher salt
3 extra-large eggs, at room temperature
1½ cups sugar
for the soak:
¹⁄₃ cup freshly squeezed orange juice
¹⁄₃ cup sugar
1 tablespoon Grand Marnier
For the chocolate glaze:
¾ cup heavy cream
1¼ cups semisweet chocolate chips, such as Nestlé’s (7½ ounces)
2 ounces bittersweet chocolate, such as Lindt, broken in pieces
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
½ teaspoon instant coffee granules, such as Nescafé
Grand Marnier Pastry Cream (recipe follows)
Preheat the oven to 325 degrees. Butter two 9-inch round baking pans, line them with parchment paper, butter and flour the pans, and tap out the excess flour. Set aside.
For the cake, scald the milk and butter in a small saucepan over medium heat (see note). Off the heat, add the vanilla and orange zest, cover the pan, and set aside. In a small bowl, sift together the flour, baking powder, and salt and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 4 minutes, until thick and light yellow and the mixture falls back on itself in a ribbon. By hand, first whisk in the warm milk mixture and then slowly whisk in the flour mixture. Don’t overmix! Pour the batter evenly into the prepared pans. Bake for 22 to 25 minutes, until a toothpick comes out clean. Allow the cakes to cool in the pans for 15 minutes, then turn them out onto a baking rack, flipping them so the top sides are up. Cool to room temperature.
For the soak, combine the orange juice and sugar in a small (8-inch) sauté pan and heat until the sugar dissolves. Off the heat, add the Grand Marnier and set aside
For the chocolate glaze, combine the heavy cream, semisweet chocolate chips, bittersweet chocolate, corn syrup, vanilla, and coffee in a heatproof bowl set over a pot of simmering water. Stir occasionally with a wooden spoon, just until the chocolates melt. Remove from the heat and set aside for 25 to 30 minutes, stirring occasionally, until the chocolate is thick enough to fall back onto itself in a ribbon.
To assemble, cut both cakes in half horizontally. Place the bottom of one cake on a flat plate, cut side up. Brush it with a third of the soak. Spread a third of the Grand Marnier Pastry Cream on the cake. Place the top of the first cake on top, cut side down, and repeat with the soak and pastry cream. Place the bottom of the second cake on top, cut side up. Repeat with the soak and pastry cream. Place the top of the second cake on top, cut side down. Pour the ganache on the cake, allowing it to drip down the sides. Set aside for one hour, until the chocolate sets. Cut in wedges and serve.
Grand Marnier Pastry Cream
Makes enough for one 9-inch cake
5 extra-large egg yolks, at room temperature
¾ cup sugar
¼ cup cornstarch
1½ cups whole milk
1 tablespoon unsalted butter
1 tablespoon heavy cream
1 tablespoon Grand Marnier
1 teaspoon Cognac or brandy
½ teaspoon pure vanilla extract
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 4 minutes, until very thick. Reduce the speed to low and add the cornstarch.
Meanwhile, scald the milk in a medium saucepan. With the mixer on low, slowly pour the hot milk into the egg mixture. Pour the mixture back into the saucepan and cook over medium-low heat for 5 to 7 minutes, stirring constantly with a wooden spoon, until the mixture starts to thicken. When the custard starts to clump on the bottom of the pan, stir constantly with a whisk (don’t beat it!) to keep the custard smooth.
Cook over low heat until the custard is very thick like pudding. If you lift some custard with the whisk, it should fall back onto itself in a ribbon. Off the heat, stir in the butter, heavy cream, Grand Marnier, Cognac, and vanilla. Whisk until smooth and transfer to a bowl. Cool for 15 minutes. Place plastic wrap directly on the custard (not the bowl) and refrigerate until very cold.
Ina Garten is doing a virtual Modern Comfort Food tour.
“That it is approachable, nonthreatening, and there is something in Straight Up Tasty for everyone, regardless of their level of experience in the kitchen,” says Adam Richman. “I aim to introduce people to flavors, ingredients, and maybe even techniques that they have not used in their kitchens before. “
Adam
Richman,TV
personality, culinary traveler, cook and author, travels so much for his shows
such as “Secret Eats with Adam Richman,” that I wondered if he ever woke up in
the morning and wasn’t sure where he was.
“Yes I
do,” Richman tells me. “In fact, one time, it was the
strangest/saddest/weirdest sensation I’ve ever had. I woke up at home and
didn’t know where I was. My first thought was, ‘This must be one of those old
boutique hotels that they renovated an apartment to make.’ I honestly did not
even recognize my own home. It’s a mixed bag of emotions, but I wouldn’t change
up the opportunities I have and have been given for anything.”
Expect him, though, to know what
he is demonstrating when he’s in front of a crowd because Richman is totally
into making cooking accessible to everyone.
A while back I caught up with Richman at the KitchenAid Fairway Club where he was doing a cooking demo when Harbor Shores, a Signature Jack Nicklaus golf course on Lake Michigan in Benton Harbor, Michigan was the venue for the KitchenAid Senior PGA Championship.
“The recipes are simple but deeply delicious, and each dish can be used for multiple purposes: the salmon can be by itself, or served a top a salad,” Richman says about what has become almost his mantra and why his cookbooks and shows such as “Secret Eats with Adam Richman” and “Man vs. Food.” He now is starring in Matchday Menus, a brand new series on Facebook where he uses football stadium food to explore some of the coolest places in the world. It started three weeks ago and already has almost 3.5 million followers.
As for
the golfing aspect of the tournament, I asked Richman if he played.
“I was
actually on my high school team,” he says “I have not played in ages, and I
cannot imagine how my game has suffered as a result of that. I still enjoy the
driving range quite a bit, but most of all, my favorite thing about
opportunities like this is to meet the people that watch my shows and enjoy the
things I do. Because this way, I can give people more of what they want, and
find out what else they are interested in that I have yet to explore.”
From real, authentic poutine and Montreal bagels in Quebec, to unbelievable home cooked Latin meals in El Paso, Matchday Food is the show for you.
Exploring—whether
it’s the backroads and city streets in the United States or internationally—is
what Richman’s shows are all about. How did
he decide where to go for shows such as “Secret Eats with Adam Richman?”
“The
locations for the international season were decided by the network–at least in
terms of the cities,” he explains. “Because my shows have had a significant and
very fortunate degree of international success, they wanted to film in cities
where my shows already had a foothold. In terms of the establishments with in
those cities, I am blessed to work alongside an amazing team of storied
producers, and I have a great director and show runner. We all do research for
a couple of months and then meet with the places we have for each city. It’s
actually quite a bit of fun. Everybody is trying to out-secret each other.
Everybody tries to find the coolest place, the coolest hidden dish and so on.
Ultimately, we look over everything that everyone has brought in, and then try
to figure out what makes the best four location episode that really represents
the city.”
Richman says he’s flattered people call him a chef but says
he thinks there’s something academic and studious to the word chef.
“I think of myself—excuse the expression—as a badass
cook,” he says. “I may not be a chef,
but I’ve worn clogs a few times and baggy checkered pants.”
The latter clothing list is a nod to
Mario Batali, the embattled restauranteur/TV food star/cookbook author who was
known for his orange Crocs, hair pulled back into a ponytail and oversized
shorts and patterned pants.
“It used to be if you had a sheath
of tattoos up and down your arm, you were a biker,” he continues. “Now it means
you can cook a great pork belly.”
His cooking demonstrations include a
lot of digressions as well as action while he’s talking. Slicing a lemon with a
mandolin, he tell us about how to avoid taking a slice out of your hand,
sharing the story of an incident where he did just that and then lamenting it
was too bad, he wasn’t making marinara sauce in order to cover up the
accident. There’s advice against cooking
with wine we wouldn’t drink and adding oil to an unheated pan.
It’s a science thing about the latter, he
says, adding it’s important to heat the pan first. That’s because the longer
fats cook, the quicker they’ll break down and start to burn impacting both the
taste and even releasing harmful toxins.
How do you know when the pan is hot
enough to add oil? Richman shows how but holding his pan close to the
surface—really closed.
“My mother hates when I do that,” he
says, noting that less perilously, splashing a drop or two of water in the pan
and seeing if it sizzles also works.
There
are so many cookbooks on the market, what do you tell me people about why they
should buy yours.? I ask.
“That it is approachable, nonthreatening, and there is something in Straight Up Tasty for everyone, regardless of their level of experience in the kitchen,” he says. “I aim to introduce people to flavors, ingredients, and maybe even techniques that they have not used in their kitchens before. I want people to use my recipes as a point of departure for them to then tweak and customize to make them their own. Above all, I want people to have fun. It’s not just recipes – there are poems, essays, even lists of great restaurants to check out that I have discovered in my travels.”
Miso-roasted veggies
Ingredients
¼ cup olive oil
½ cup miso paste (yellow or mild works well with the
vegetables here)
3 sweet potatoes, peeled and cubed
3 beets, peeled and cubed
2 12-ounce bags of broccoli florets
2 Spanish onions, cubed
1 head of garlic, separated into cloves and peeled
¼ cup garlic powder (not granulated garlic) or more to taste
Directions
1. Preheat the oven to 375°F
2. In a large bowl, combine the oil and the miso. Add the
sweet potatoes, beets, broccoli, onions, and garlic cloves and toss to coat.
3. Spray a 9 x 13-inch baking pan with nonstick cooking
spray and add about ¼ inch of water. Add the vegetables to the pan. Dust
everything with the garlic powder. Cover the whole dish with aluminum foil.
4. Roast the vegetables for 50 minutes. Remove the foil,
stir the veggies, and cook uncovered for an additional 10 minutes, or until the
sweet potatoes and beets are fully covered. Serve hot or warm.
Smoked paprika onion rings
Ingredients
3 Vidalia onions (or other sweet onion), peeled
2 cups all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
3 TBS sweet smoked paprika
Vegetable or peanut oil, for deep frying
Kosher salt to taste
1. Using a mandolin or a very sharp knife, slice the onions
into ¼-inch-thick rounds. Separate the rounds into rings.
2. Place the flour, beaten eggs, and panko in three separate
shallow bowls. Mix a tablespoon of paprika in each bowl.
3. Dredge the onion rings first in the flour, then in the
eggs, and finally in the panko. Place the dredged rings on a baking sheet and
allow the coating to set for 10 minutes.
4. In a large pot set over medium-high heat, bring about 4
inches of oil to 365 degrees (use a deep-frying or candy thermometer to check
the temperature).
5. Line a separate baking sheet with paper towels. Working
in batches, fry the onion rings until golden brown, 2 to 3 minutes per side.
When done, the rings should float to the surface of the oil. Transfer each
batch of fried rings to the prepared baking sheet and season with salt.
6. Keep the finished onion rings warm under layers of paper
towels as you cook the remaining batches. Serve hot.
1. Preheat the oven to 350 degrees Fahrenheit. Grease two
9-inch round cake pans with cooking spray.
2. In a large bowl, whisk together the cake mix, eggs, 1 cup
of cold water, and the mayonnaise.
3. Pour the mixture into the greased cake pans and spread
with a spatula to smooth. Bake according to package instructions. When done,
remove the pans from the oven and place them on wire racks to cool
completely.
4. Invert one of the cake layers onto a plate. Using a
rubber spatula, spread a thick layer of frosting over the top. Carefully invert
the other cake layer on top and spread the top and sides with the remaining
frosting.
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