These special ladies are some of my most trusted mentors in the kitchen. Not only are the final results of their creations mouth-wateringly delicious, they lay out straightforward directions that make baking and cooking a joy rather than a hassle.
With fall in full swing around here, I dug up these tasty recipes to satisfy my autumnal cravings. Whether you’re a beginner in the kitchen, or a pro, these recipes are sure to keep you and your loved ones cozy, with full bellies, during crisper days.
So, pour yourself a cup of tea and clear the counter. Your kitchen is about to smell amazing!
Best Buttermilk Biscuits from “Big Food Big Love” by Heather L. Earnhardt
Makes 1 dozen 3-inch biscuits.
Ingredients:
6.5 cups of flour
3 tablespoons sugar
2 tablespoons plus 2 teaspoons baking powder
1 tablespoon kosher salt
1.5 teaspoons baking soda
1.5 cups (3 sticks) unsalted butter, diced and chilled
2 tablespoons butter, melted
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, salt, and baking soda on low-speed until combined. Increase the speed to medium low and mix in the butter until it is the size of small peas. With the mixer running, add the buttermilk, mixing just until blended. Do not overmix; the dough will be a bit shaggy with bits of unincorporated dry ingredients.
Preheat the oven to 450 degrees F.
Turn the dough out onto a lightly floured surface. Using a floured rolling pin, roll it gently into a 1.5 inch thick circle. Cut out 12 biscuits using a 3-inch cutter, dipping it in flour between biscuits. Do not twist the cutter; this will seal the sides of your biscuits and they will not rise as high.
Arrange the biscuits onto two baking sheets and brush them with the melted butter. Right before baking, reduce the oven temperature to 425 degrees F. Bake the biscuits until golden brown on top, 22-25 minutes, rotating the sheets halfway through baking.
Brisket With Onions and Leeks from “Cooking for Jeffrey” by Ina Garten
Ingredients:
1 (5½- to 6-pound) brisket, trimmed with a thin layer of fat
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
¼ cup Wondra flour
1 pound yellow onions, halved and sliced 1/3 inch thick
1 pound red onions, halved and sliced 1/3 inch thick
3 large leeks, white and light green parts only, halved and sliced
6 large garlic cloves, sliced
¾ cup dry red wine
½ cup canned beef stock, such as College Inn
6 sprigs fresh thyme, tied with kitchen string
3 tablespoons tomato paste
Directions:
Sprinkle the brisket with 2 teaspoons salt, wrap it well, and refrigerate it overnight. This is more important than you think!
The next day, preheat the oven to 350 degrees.
In a very large (13-inch) Dutch oven, such as Le Creuset, heat the oil over medium-high heat. The pot should be large enough for the brisket to lie flat. Sprinkle 1 tablespoon salt and 1 teaspoon pepper all over the brisket. Sprinkle the Wondra flour all over and dust off the excess. Brown the brisket in the oil for 5 minutes on each side, adding more oil if necessary. Transfer to a large (18 × 14 × 2-inch) roasting pan and set aside.
Put the yellow onions, red onions, and leeks in the Dutch oven, adding a few tablespoons of oil if the pot is dry, and sauté over medium to medium-high heat for 15 minutes, scraping up any brown bits, until the onions are tender and begin to brown. Add the garlic and cook for 2 minutes. Add the wine, beef stock, and thyme and cook for 3 minutes, scraping up any brown bits.
Spoon half the onion and leek mixture under the brisket. Spread the tomato paste evenly on top of the brisket. Spoon the rest of the onions and leeks on top of the brisket, covering the tomato paste. Wrap the roasting pan tightly with heavy-duty aluminum foil. Roast for about 3½ hours, until the meat is extremely tender when tested with a meat fork.
Discard the thyme bundle and allow the meat to rest at room temperature for 15 minutes before slicing thickly across the grain. Serve the meat with the warm onion mixture spooned on top. Sprinkle with salt and serve hot.
Apple and Honey Marzipan Rolls from Molly Yeh, author of “Molly On the Range”
Ingredients:
rolls
1 c (236ml) almond milk, warm (105-110ºf)
2 1/4 tsp active dry yeast
1 tsp + 1/4 c (50g) sugar
4 1/2 c (585g) all-purpose flour
1 tsp kosher salt
1 tsp cinnamon
a pinch of cardamom
2 large eggs
1/2 c (100g) flavorless oil
1/4 c (84g) honey
1 tsp vanilla
filling
3/4 c (204g) apple butter, store-bought or homemade
1 tsp cinnamon
6 oz (170g) almond paste, grated on the big holes of a box grater or finely chopped
eggwash: 1 large egg beaten with a splash of water
frosting
1 1/2 c (192g) blanched almonds
1/4 c (84g) honey
zest from 1/2 a lemon
1/4 tsp kosher salt
1 tsp almond extract
6 tb (89ml) almond milk
toasted sliced almonds, for topping
Directions:
Combine the milk, yeast, and 1 teaspoon of sugar and swirl together. let sit for 5 minutes, or until foamy on top.
In a large bowl or bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, salt, cinnamon, and cardamom. in a medium bowl, whisk together the eggs, oil, honey, and vanilla. stir the yeast mixture and the oil mixture into the dry mixture and then knead, either on a work surface or with the dough hook, adding more flour as needed, until the dough is smooth and slightly sticky, 7-10 minutes. place in an oil bowl, cover with plastic wrap, and let rise for 1 1/2-2 hours, or until doubled in size.
Turn the dough out onto a clean surface and roll it out into a large 18” x 12” rectangle. spread it with the apple butter and sprinkle with the cinnamon and almond paste. roll it up tightly the long way, and pinch the edges to seal. cut into 12 rolls and place evenly spaced in a 9” x 13” baking dish (3 rows of 4). cover with plastic wrap and refrigerate overnight, or let rise at room temperature for another hour and then go directly to the baking step.
When ready to bake, remove the rolls from the refrigerator and let sit at room temperature for 1-2 hours, until puffy. preheat the oven to 350ºf. remove the plastic wrap and brush with the egg wash. bake until the rolls are lightly browned; begin checking for doneness at 35 minutes.
To make the frosting: blend the almonds in a food processor, scraping the sides occasionally, until creamy and spreadable, about 5-10 minutes. add the honey, lemon zest, salt, and almond extract and continue to blend (it may clump together at this point up that’s ok) as you drizzle in the milk. blend until creamy. this can be made the day before and stored in the fridge.
When the rolls come out of the oven, spread them with the frosting, sprinkle with the almonds and serve.