Author: Lia Fireheart

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English Toffee

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English Toffee

Ingredients

  • 2 ½ sticks (10oz/284g) butter

  • 1 ¼ cups (10oz/284g) granulated sugar

  • 2 teaspoons vanilla extract

  • ¼ teaspoon salt

  • ¾ cup (4 ½ oz/128g) milk chocolate

  • ⅓ cup (1 ½oz/43g) toasted chopped almonds

  • ⅓ cup (1 ½oz/43g) toasted chopped pecans

Directions

  • Line a medium baking sheet with parchment paper and set aside.
  • In a heavy-bottomed saucepan over medium heat, combine butter, sugar, vanilla, and salt.
  • Let the butter melt and sugar dissolve and then bring to a simmer, then cook, stirring constantly with a whisk, so the butter and sugar don’t separate, until mixture turns dark amber, 15 – 20 minutes or 285ºF on a candy thermometer.
  • Note: if your toffee is still pale at this temperature then continue to simmer until you reach the color in the video.
  • Pour toffee mixture into the prepared baking sheet and set aside to harden for 20 minutes.
  • Gently melt the chocolate and using a spatula spread it thinly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate.
  • Refrigerate to JUST set the chocolate, about 1 hour. Then remove from the fridge and break into pieces and enjoy. Store the toffee at room temperature in an airtight container. (Note: Don’t store the toffee for too long in the fridge as it will make the toffee damp and not as crisp.)

Notes

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Hush Puppies

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Hush Puppies

Ingredients

  • 3/4 cup cornmeal

  • 1/2 cup flour

  • 1 1/2 tsp baking powder

  • 3/4 tsp salt

  • 1/4 cup sugar

  • 1/4 tsp cayenne pepper

  • 1/4 tsp garlic powder

  • 1/2 cup oat milk

  • 1 egg lightly beaten

  • 3 green onions, minced (only the green part)

  • 1 quart vegetable oil

Directions

  • Combine the dry ingredients – flour, cornmeal, sugar, baking powder, salt, cayenne, and garlic powder in one bowl. Stir in the soy milk and beaten eggs into the dry ingredients along with green onions. Mix until just combined. Let the batter sit for 10-15 minutes
  • In a large deep cast iron or dutch oven, heat 2 quarts of oil to 365°F. Using a tablespoon sized ice cream scoop with spring release, drop 5-9 balls into the hot oil.
  • Fry until golden brown, turning consistently for even cooking. Remove with a slotted spoon. Drain on paper towel. Repeat until you’re out of batter.
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Smoked Tea BBQ Ribs

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Smoked Tea BBQ Ribs

Ingredients

  • 2 tablespoons chili powder

  • 1 tablespoon brown sugar

  • 1 tablespoon salt

  • 1/2 tablespoon pepper

  • 1/2 teaspoon cayenne

  • 1/2 tablespoon lapsang souchong tea, finely ground (dry)

  • 1 rack of baby back ribs

  • 1 1/2 cups Smoky Tea BBQ Sauce, separated

Directions

  • Combine chili powder, brown sugar, salt, pepper, cayenne, tea in a small bowl and whisk to combine.
  • Rub ribs with the spice rub and bring to room temperature on the counter (about 45 minutes). Preheat oven to 400 degrees F.
  • Bake ribs for 30 minutes. Remove from oven and preheat broiler. Baste with 1/2 cup BBQ sauce on each side and broil 3 minutes each side.
  • Cut ribs apart and serve with additional 1/2 cup BBQ sauce for dipping. I also made hushpuppies and sauteed garlic spinach, but any kind of traditional BBQ side would be great with these: coleslaw, potato salad, mashed potatoes, cornbread–the options are endless.
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Lapsang Souchong BBQ Sauce

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Lapsang Souchong BBQ Sauce

Ingredients

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 1 teaspoon minced garlic

  • 6 ounces boiling water

  • 3 1/2 tablespoons lapsang souchong loose tea, separated (see below)

  • 1 14.5 ounce can diced tomatoes (fire-roasted preferable)

  • 1 6 ounce can tomato paste

  • 1/2 cup brown sugar

  • 1 teaspoon mustard

  • 1/2 cup sweet chili sauce

  • 2 tablespoons soy sauce

  • 1/2 teaspoon crushed red pepper

  • 3 tablespoons lemon juice

  • salt & pepper

Directions

  • In a medium saucepan, heat olive oil over medium-high heat. Add diced onions and cook until soft and translucent, approximately 5 minutes. Add garlic and cook for 30 seconds more.
  • While onions cook, combine 6 ounces boiling water with 3 tablespoons of lapsang souchong tea and allow to steep for 3 minutes. When onions and garlic are cooked, pour the tea through a strainer into the saucepan with the onion.
  • Add diced tomatoes, tomato paste, brown sugar, mustard, sweet chili sauce, soy sauce, crushed red pepper and lemon juice and stir to combine. In a spice grinder or mortar and pestle, grind the remaining 1 tablespoon tea until finely ground, adding 1/2 tablespoon to the sauce. Boil for 20 minutes, stirring occasionally.
  • Using a stick blender or by pouring sauce into a standing blender, blend the sauce until smooth. Taste and add salt and pepper as desired. I used 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Boil an additional 5 minutes to reduce.
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Baked Eggs with Bacon and Laver Bread

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Baked Eggs with Bacon and Laver Bread

Ingredients

  • 4 fresh eggs

  • 4 tablespoons of laver bread seaweed

  • 8 rashers of bacon, grilled until crips and crumbled

  • 2 ounces butter

  • salt and pepper

Directions

  • Rub the butter around the sides and bottom of individual ramekin dishes. Sprinkle with seasoning.
  • Put a tablespoon of laver bread at the bottom of each ramekin with the bacon, saving some for decoration.
  • Break an egg into each dish, top with a knob of butter.
  • Cover the dish with kitchen foil to prevent the surface drying in the heat.
  • Bake at 150 degrees C/Gas mark 2/300 degrees F for 8-10 minutes, depending on the firmness required. Test by gently shaking the ramekins.
  • Decorate with the rest of the bacon.

Notes

  • recipe from Welsh Calendar Cookbook by Gilli Davies
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One Pan Orzo with Sausage, Spinach and Corn

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One Pan Orzo with Sausage, Spinach and Corn

Ingredients

  • 14 ounces mild Italian chicken sausage

  • ½ medium yellow onion, chopped

  • 1 cup frozen corn kernels

  • 1 cup dry orzo

  • 3 cups low sodium chicken broth

  • 3 cups packed baby spinach

  • Freshly ground black pepper

Directions

  • Slice the sausage and add it to a heavy bottom sauce pot or Dutch oven.
  • Cook over medium-high heat for 5 minutes.
  • Add the onion and corn (no need to thaw) and sauté for 10 minutes.
  • Add the orzo and chicken broth, stir to combine then bring to a boil.
  • Reduce heat to medium low and simmer 10 minutes, stirring every few minutes and scraping the bottom of the pot to make sure the orzo doesn’t stick.
  • Remove from the heat, add the spinach, stir and cover for a couple minutes, until the spinach has wilted.
  • Top with black pepper, to taste and serve.

Notes

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Tea Poached Asian Pears

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Tea Poached Asian Pears

Ingredients

  • 1 cup sugar

  • 1 cup dry white wine

  • 3⁄4 inch piece fresh ginger, cut in half crosswise

  • 1 cinnamon sticks

  • 1⁄2 tablespoon allspice berry

  • 1 tablespoon black tea leaves, loose

  • 2 slices orange zest, about 4 inches long

  • 2 large Asian pears, peeled and halved

Directions

  • Preheat oven to 275 degrees F. In a large oven-safe saucepan, bring sugar and 3 cups water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Add wine, ginger, cinnamon, allspice, tea leaves, and orange zest; bring to a boil again. Add pears, remove from heat, and cover; transfer to oven.
  • Bake pears 1 1/2 hours, turning every half hour until tender but still crisp.
  • Remove from oven; let stand until cool enough to handle. Serve warm in cooking liquid.

Notes

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Stir-Fried Yard-Long Beans with Ginger and Garlic

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Stir-Fried Yard-Long Beans with Ginger and Garlic

Ingredients

  • 2 tablespoons peanut oil

  • 1 pound yard-long beans or green beans, trimmed and cut to the desired length

  • 1 tablespoon minced peeled fresh ginger

  • 2 teaspoons minced fresh garlic

  • 1/4 teaspoon salt

  • 3 to 4 tablespoons stock or water

Directions

  • Heat a wok over high heat for 30 seconds. Add green beans, ginger, garlic and salt.
  • Stir-fry until the beans are bright green, 5 to 6 minutes. Do not allow the garlic to burn.
  • Add stock or water. Cover and simmer gently until the beans are tender, about 8 to 10 minutes.

Notes

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Basic Turkey Burgers

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Basic Turkey Burgers

Ingredients

  • 1 lb. ground turkey

  • 1 large egg, beaten to blend

  • 2 cloves garlic, finely chopped

  • 2 tbsp. chopped fresh parsley

  • 1 tbsp. Worcestershire sauce

  • 2 tbsp panko breadcrumbs

  • Kosher salt

  • Freshly ground black pepper

  • 1 tbsp. extra-virgin olive oil

  • Hamburger buns, lettuce, sliced tomatoes, and/or mayonnaise, for serving

Directions

  • In a large bowl, mix turkey, egg, garlic, parsley, breadcrumbs and Worcestershire sauce; season with salt and pepper. Using your hands, form mixture into 4 flat patties.
  • In a medium skillet over medium heat, heat oil. Add patties and cook, turning once, until golden brown and cooked through, about 5 minutes per side. Serve on buns with desired toppings.
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Dijon Roasted Potatoes

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Dijon Roasted Potatoes

Ingredients

  • 3 pounds small redskin potatoes halved and quartered if large

  • 2 medium yellow onions chopped

  • 3 tablespoons garlic infused olive oil

  • 2½ tablespoons country-style Dijon mustard

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon kosher salt

  • freshly ground black pepper to taste

Directions

  • Preheat your oven to 425°. Line a rimmed sheet pan with parchment paper.
  • In a large bowl, measure and add in the olive oil, dijon and kosher salt. Whisk to combine.
  • Add in the potatoes and onions. Toss to coat.
  • Spread the potatoes and onions evenly on the sheet pan. Roast on the middle rack of your preheated oven for 30 to 35 minutes. Rotate the pan halfway through. DO NOT STIR OR FLIP.
  • Once crispy, golden brown and easily pierced by a fork, season with more kosher salt (to taste), lots of freshly ground black pepper and the chopped fresh parsley.