Food

Recipes from Issue #142

October 31, 2011

All the recipes published in issue #142.

Grilled Spot Prawns with Finger Lime and Basil — Spot prawns are so sweet and tasty on their own that they only need a simple sauce, making this finger lime dressing a delightful accompaniment. Guests will be licking the shells and their fingers to get more citrusy crunch and pop from the "lime caviar," and that's what you want.Anne Fishbein

Guatemalan Composed Salad (Fiambre) — Fiambre, which means "served cold," is only eaten in Guatemala on All Saint's Day.Todd Coleman

Seared Scallops With Finger Lime Beurre Blanc — Finger limes, sometimes called "the caviar of citrus," add tartness and balanced sweetness to this rich dish of seared scallops in decadent beurre blanc sauce.Todd Coleman

Sweet Potato Casserole with Pecan Crumble — This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows.Todd Coleman

Beer-Battered Onion Rings — A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings.Todd Coleman

Onion and Poppy Seed Bialys — These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds. Get the recipe »Todd Coleman

Creamed Onion Gratin — Sweet, translucent roasted onions marry beautifully with bechamel and Gorgonzola in this rich casserole.Todd Coleman

Chicken and Onion Tagine (Djej Besla) — Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives. Get the recipe for Chicken and Onion Tagine (Djej Besla) »Todd Coleman

Yucatecan Pickled Red Onions (Escabeche de Cebolla) — Red onions soak up the flavors of oregano and cumin in this classic pickle relish.Todd Coleman

Lamb and Onion Curry (Gosht Dopiaza) — Tender lamb meets sweet, caramelized cipolline onions in this perfumed curry infused with cardamom, fennel, and cumin. Get the recipe »Todd Coleman

Homemade French Onion Dip — Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.Todd Coleman

Onion and Bacon Tart — The custardy batter will puff like an enormous popover in the oven while remaining crisp on the outside and soft and chewy on the inside. Get the recipe »Todd Coleman

Parsley and Onion Salad — Fresh onions add cool spice to this simple parsley salad.Todd Coleman

Poached Trout with Onions and Fennel Seeds — In this recipe trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.Todd Coleman

Roasted Vidalia Onions with Herbed Bread Crumbs — Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.Todd Coleman

Six-Onion Pizza — This sweet and savory pizza showcases the flavor of six kinds of onion.Todd Coleman

Vermouth-Spiked Cocktail Onions — Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.Todd Coleman

Ackee, Jamaica's national fruit, is the highlight of this hearty sauté.Landon Nordeman

Tart, spicy escovitch sauce is the perfect foil for mild, flaky whole fish, either baked or fried, as in the popular Jamaican hawker breakfast.Landon Nordeman

Callaloo and Cheddar Quiches — Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.Landon Nordeman

Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.Landon Nordeman

Curried Chicken — Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.Landon Nordeman

Hominy Porridge — Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.Landon Nordeman

Johnnycakes — These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.Landon Nordeman

These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor.Landon Nordeman

This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.Landon Nordeman

A satisfying vegetarian main course, these sweet potato, white bean, and spinach patties are terrific served with cranberry-ginger chutney. See the recipe for Autumn Vegetable Patties »Todd Coleman

This sophisticated take on cranberry sauce, laced with spices and plenty of fresh ginger, gets a boost from chopped celery and tart apples. See the recipe for Cranberry-Ginger Chutney »Todd Coleman

Honey and Herb Biscuits — Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme.Todd Coleman

Peas with Orange and Mint — Fresh orange juice and plenty of mint enliven ordinary frozen peas.Todd Coleman

Potato and Rutabaga Gratin — Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin.Todd Coleman

Eastern spices like cumin and cardamom bring bright notes to this earthy, pleasantly chewy pilaf. See the recipe for Spiced Wheat Berry Pilaf »Todd Coleman

Winter Squash and Apple Soup — A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.Todd Coleman

A refreshing, seasonal ice cream is a satisfying way to end your Thanksgiving meal. See the recipe for Apple Cider-Cinnamon Ice Cream »Penny De Los Santos

Pumpkin Cheesecake with Gingersnap and Hazelnut Crust — The dessert's delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water.Todd Coleman

German Barley Soup (Graupensuppe) — Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it's substantial enough to make a meal in itself.Todd Coleman

Paprika-Spiced Cauliflower Soup (Karfiolleves) — This recipe for paprika-spiced cauliflower soup comes from chef Andrea Németh at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth.Todd Coleman

A creamy potato soup, fragrant with nutmeg and marjoram, gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth. See the recipe for Kartoffelrahmsuppe (Spiced Potato Soup) »Todd Coleman

Beef Marrow Dumpling Soup (Markklösschensuppe) — The dumplings in this beef soup get a boost of richness from beef bone marrow; parsley and nutmeg impart bright and warming flavors.Todd Coleman

Dumplings filled with minced pork, beef, veal, and bacon steal garnish this specialty soup of Swabia in southern Germany. See the recipe for Maultaschensuppe (Dumplings in Broth) »Todd Coleman

To ensure that this consommé is absolutely clear, a "raft" of ground beef and egg whites is created to absorb impurities, producing an elegant soup with concentrated flavor. See the recipe for Ochsenschwanzsuppe (Oxtail Consommé) »Todd Coleman

Lamb Soup With Sour Cream (Palócleves) — Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.Todd Coleman

Sweet Potato Cake — Layers of spiced sweet potato cake alternate with marshmallowy meringue icing in a rich dessert that's a riff on the classic Thanksgiving side.Todd Coleman

This recipe was developed by Border Grill chef Mary Sue Milliken, who says, "At my restaurant, I use pastry flour for pie crusts, but I commonly find myself without at home, so here I've substituted all-purpose flour and cornstarch to achieve the same crispy tenderness. I love freezing fruit at its peak--sliced, sugared, and juicy, with tapioca added--so that a blast of summer is at my fingertips in the dead of winter." See the recipe for Stone Fruit Pie »Anna Stockwell

When you caramelize Brussels sprouts in rich bacon fat, the sweet-salty combination is absolutely irresistible. See the recipe for Brussels Sprouts and Bacon »Todd Coleman

Lime and jalapeño punch up this fresh, no-cook take on cranberry sauce. See the Cranberry Salsa recipe »Todd Coleman

SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural. See the recipe for Baked Sweet Potatoes with Brown Sugar and Black Pepper »Todd Coleman

Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, orange zest keeps the sweetness from becoming cloying. See the recipe for Orange and Honey-Glazed Carrots »Todd Coleman

Green Beans and Tomatoes — In so many green bean casseroles, the beans are cooked well past the point of mushy. In this recipe they keep some snap.Todd Coleman

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