Available September 1st from Capstone Young Readers, this book is perfect for budding young pastry chefs or families that just want to have some fun in the kitchen.
If you’re looking for some sweet treats to make up with your kids this holiday season and beyond, don’t miss Custom Confections, by Jen Besel.
While it’s targeted for readers ages 9-13, I’ve found more than a few of the techniques outlined in this book helpful and easily applicable to other recipes and projects for my adult sensibilities as well. In fact, many of the recipes call for playing and adapting and inspiring some delicious spin-offs. (Don’t miss the checkerboard cake and the marshmallow fondant recipes.)
So grab the kids, apron-up, and prepare for some sweet fun.
This is either a desperate cry for professional help or a fun way to celebrate Memorial Day, 4th of July and Labor Day cookouts.
Take your favorite Deviled Egg recipe and throw in a little reverse Easter egg dying, and you’ve got the weirdest yet best addition to any potluck.
For my sized large platter, I boiled 18 eggs and then peeled them as they were warm so they came off easily. Cut them in half and reserve the yolk in a separate bowl for your filling.
Count out the number of red and blue halves you need, then prepare the dye according to the package directions of ordinary food coloring. I used a few drops of color, vinegar and boiling water in a cups and then let the colors cool slightly before coloring the whites.
Place the whites in the color for 3-5 minutes each for desired color. It is a much faster and brighter process than shelled eggs, so keep that in mind.
Drain on paper towels, hole-side down until ready to fill with your favorite deviled egg filling. I used my Deviled Eggs Benedict recipe.
Arrange on large rectangular platter in the shape of a flag, and start singing the anthem.
I’ve never been a ham person. In fact, I really dislike it. The only time this is ever an issue is Easter Dinner because somehow, this has become the go-to protein for spring because sodium pairs so nicely with tulips. Or something.
Despite this culinary expectation, Easter Dinner has become one of my favorites to make and eat because of my main dish alternative to ham—a stuffed leg of lamb wrapped in pastry.
This recipe is original—it’s inspired by a recipe from a torn Xeroxed copy from an unknown cookbook that’s so old I just used the word Xeroxed. That page was lost decades ago, and the recipe below has morphed into the beautiful dish it is today. This will render the words, “But I don’t like lamb,” a bold-faced lie by anyone who has even spoken such nonsense.
Stuffed Leg of Lamb in Pastry
1 boneless leg of lamb, 5-6 pounds, butterflied (you can have your butcher remove the bone or cut it out yourself—it’s not particularly difficult.)
1.) Preheat oven to 450℉. Prepare lamb by opening up, trimming and pounding if necessary to make a somewhat flat, butterflied surface. Season with salt and pepper and set aside.
2.) Make stuffing by browning the sausage in a skillet until no longer pink, about 7-10 minutes. Allow to cool slightly before adding the next 5 ingredients, then mix well. Season with salt and pepper.
3.) Place stuffing in an even layer across the entire surface of the butterflied lamb. Press firmly into the meat, but don’t worry if some spills out. Cut 4 large pieces of kitchen twine, and then get someone to help you tie—you’ll need a couple of hands for this step.
4.) Starting at the narrowest end, roll the lamb and stuffing up jelly-roll style. It doesn’t have to be too tightly rolled, and don’t worry about loose stuffing that falls out. Tie 3 pieces of string across the sides, and 1 lengthwise to hold the ends in place. Trim the excess pieces of string and discard.
5.) Smear a thin layer of olive oil on the tied lamb and place on a rack in the 450 degree oven for about 25 minutes to get a nice sear on the top. Remove from oven and let cool about 20 minutes. Reduce oven temperature to 350℉.
6.) Unwrap and slightly roll out the seams of the puff pastry sheets. Place the slightly cooled lamb on top of 1 to 1 1/2 sheets depending on the size. With remaining sheets, wrap top and sides, pressing seams together with your fingers until it looks like a wrapped present with all surfaces covered. Trim off any excess dough and reserve.
7.) You can make any fancy adornments with the extra dough like you would a pie—I make a long braid down the center—or just make a few air vents in the pastry with a small knife. Make a simple egg wash with a beaten egg and water and brush over the entire thing. Sprinkle generously with the kosher salt and put back on the rack of the roasting pan.
8.) Bake in the 350℉ oven for another hour and a half. Check the internal temperature of the lamb often with a meat thermometer a few different places until it reaches medium rare at about 140-145 degrees. Cooking time will depend largely on the size and amount of fat, so it really is important to check the temperature because nothing is tougher than overcooked lamb. This takes approximately 25 minutes per pound, but again, keep checking after 90 minutes. There will be some carry-over cook time when removed from the oven and rested.
9.) When desired internal temperature is reached, remove from oven and let stand 20-30 minutes before slicing.
10.) No mint jelly required. Happy Easter or whatever special occasion you are celebrating.
One of the things I remember the most about my mother’s cooking was her corned beef dinner. She would make the corned beef, red-skinned potatoes and boiled cabbage. It was one of my favorite meals as a kid.
Except for the cabbage.
The cabbage smell would make me gag, but everything else was so good I tried not to notice. She claimed that you couldn’t make corned beef without the cabbage, and for years I took that as standard much like I believed Tiger Lilies were endangered. (She told me that so I wouldn’t pick them.) So over the years I’ve created my own version of the traditional St. Patrick’s Day dinner sans boiled cabbage.
Some things don’t change, however. You need to get the gross looking package of corned beef that will be on sale this week, and boil the crap out of it. Use the spice pack that comes with it, and boil it for like 3 hours or whatever it says on the package. Just leave an extra 30 minutes or so to let it rest on the cutting board before you slice.
Next is the potatoes–again, just boil the red-skinned potatoes until tender and drain. I like to melt butter, parsley and a little garlic salt to serve along side.
The Barefoot Contessa has a great Irish Soda bread recipe that I use as well. She uses dried currants rather than raisins, and I think it gives it a unique tartness that gives the bread a little bite and freshness with the orange zest.
This year I topped off the meal with a homemade Bailey’s gelato because I am into homemade gelatos at the moment. I’ve also made Bailey’s cheesecake in the past which is super yummy. I’ll be working on that gelato recipe before I post it, however, because it didn’t set up as firmly as I liked, and was quite boozy.
But then what would a good St. Patrick’s Day dinner be if not a little boozy?
But the best part of this meal? The Corned Beef Who Hash the next day…