Turkey Weisswurst (White German-Style Sausage With Lemon, Nutmeg, and Parsley)

Note: A scale with gram measurements must be used for this recipe.

Special equipment: Scale with gram measurement, food processor, thermometer, pastry bag or sausage stuffer

Ingredients

serves Makes about 1 kilograms (2.3 pounds) sausage, serving 4, active time 1 1/2 hours, total time 1 day

• 600 grams lean turkey meat (such as tenderloins or breast), trimmed of connective tissue, cut into 1/2-inch cubes
• 15 grams kosher salt
• 320 grams salted pork back fat
• 75 grams finely diced yellow onion
• 1/2 teaspoon grated lemon zest from 1 lemon
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon ground white pepper
• 1/4 cup finely chopped fresh parsley leaves
• 1/4 teaspoon grated nutmeg
• Hog casing, soaked and rinsed
• 30 grams crushed ice
• 2 tablespoons butter (if browning in skillet)
• Whole grain or sweet German mustard for serving

Procedures

1. Combine turkey and salt in a large bowl and toss until evenly coated. Transfer to an airtight container and refrigerate at least 1 night and up to 2 days. Meanwhile, bring a medium pot of water to a boil over high heat. Add salt pork and onion and cook until translucent, about 2 minutes. Drain, rinse under cold water, and place in freezer until ready to use.
   
2. Combine turkey, lemon zest, ginger, white pepper, parsley, and nutmeg in the bowl of a food processor. Process until a smooth paste is formed, about 30 seconds, stopping to check temperature and scrape down sides every 10 seconds. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing.
   
3. Add crushed ice to food processor and process until ice chunks are gone, about 30 seconds. With machine running, slowly add frozen fat and onions, stopping every 15 seconds to scrape down sides and check temperature. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing. Process until mixture is completely smooth. Cook a small amount of mixture in a skillet or in the microwave to taste for seasoning and adjust according to taste.
   
4. Fill pastry bag fitted with a smooth round tip or a sausage stuffer with mixture, being careful to incorporate as little air as possible. Feed hog casings over tip and tie off the end. Fill casings slowly and steadily, tying or twisting off links as you go if desired. Chill sausages at least 1 hour and up to overnight before cooking.
   
5. To cook, bring 2 quarts of water to a simmer in a medium pot and remove from heat. Add sausages, cover, and let cook for 20 minutes. Serve as-is with mustard, or place in freezer for 10 minutes. Remove sausages from freezer and melt butter in a large skillet over medium heat until foaming subsides. Add sausages and cook, turning occasionally, until golden brown on both sides, about 4 minutes. Serve with mustard.

Persimmon, Pomegranate, and Pistachio Salad With Lemon Honey Vinaigrette

Suggested tweaks: I tossed the arugula mixture in the vinaigrette before placing it atop the persimmon slices, which I gave another drizzle in order to make sure that everything was properly dressed. Desmond suggests multiple substitutions for the lemon, if you want to mix things up. Add pomegranate molasses for more tang, balsamic vinegar for sweetness, or soy sauce for extra umami.

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 20 minutes

• Lemon Honey Vinaigrette
• 1/4 cup fresh lemon juice (about 2 small lemons)
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1/3 cup safflower oil (or another mild-flavored oil like vegetable or grapeseed)
• Pinch of kosher salt
• Finely grated zest of 2 small lemons
•  
• Salad
• 2 medium ripe Fuyu persimmons
• 1 small pomegranate
• 1/2 cup shelled roasted and salted pistachios, chopped
• 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
• 6 packed cups (about 6 ounces) mixed greens or arugula

Procedures

1. To make the vinaigrette: Whisk the lemon juice, vinegar, and honey together. Drizzle the oil into the juice in a slow, steady stream while whisking rapidly and constantly until the vinaigrette thickens slightly. Add the salt and lemon zest and whisk again to incorporate. Serve immediately or refrigerate in an airtight container for up to 3 days until ready to use. Whisk again to re-emulsify the vinaigrette before using.
   
2. For the salad: Use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than 1/8 inch). Line a large platter with the slices. Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You’ll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can
   discard. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons. Drizzle with the vinaigrette and serve.
   
3. Alongside:
   Herb-crusted Roasted Turkey Breast
   Maple Mustard Baked Ham
   Garlic-Studded Crown Roast of Pork
   Seared Scallops with Brown Butter
   Roasted Halibut with Olive Oil and Thyme

Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette

Note: This dish is best served at room temperature.

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 1/2 cup, plus 1 1/2 tablespoons olive oil, divided
• 2 pounds brussels sprouts, cored and thinly sliced into shreds
• Kosher salt and freshly ground black pepper
• 1/4 cup red wine vinegar
• 1 tablespoon fresh-squeezed juice from 1 lemon
• 1 small clove garlic, minced (about 1/2 teaspoon)
• 1/2 cup crumbled blue cheese
• 1 vine-ripened tomato, finely chopped
• 5 slices bacon or 3 ounces diced pancetta, browned

Procedures

1. Heat 1 1/2 tablespoons olive oil in a large sauté pan over high heat until shimmering. Add half of the brussels sprouts and cook, stirring, for 1 minute. Transfer to a large bowl. Add remaining half of raw brussels sprouts and season with salt and pepper.
   
2. Prepare the vinaigrette by whisking together remaining 1/2 cup of olive oil, red wine vinegar, lemon juice, and garlic. Season to taste with salt and pepper.
   
3. Add blue cheese, tomato, and pancetta or bacon to brussels sprouts. Drizzle with vinaigrette, toss, and serve at room temperature.

Lemon Meringue Pie

Ingredients

serves makes one 9-inch pie, active time 90 minutes, including making dough, total time several hours, including baking and cooling

• Lemon Curd
• 10 large egg yolks (save the whites for the meringue)
• 1/3 cup cornstarch
• 1 cup plus 2 tablespoons sugar
• Grated zest of 4 lemons
• 2/3 cup fresh lemon juice
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1/4 teaspoon salt
•  
• Meringue
• 1/2 cup plus 2 tablespoons sugar
• 1 teaspoon cornstarch
• 10 large egg whites
•  
• Pastry Dough
• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 8 tablespoons (1 stick) unsalted butter, cubed and very cold
• 1 large egg yolk

Procedures

1. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and sugar. Add the butter and mix on medium-low speed until the mixture looks like sand. Add the yolk and mix just until a dough forms. Some dry patches and crumbs are okay; they will moisten as the dough rests.
   
2. Form the dough into a ball, flatten, and wrap well in plastic wrap. Refrigerate for at least 2 hours, or overnight. The dough can be frozen for up to a month; thaw it overnight in the refrigerator.
   
3. Once the dough is chilled, on a lightly floured surface, roll out the pastry dough. Fit it into a 9-inch pie dish and crimp the edges.
   Refrigerate for at least 30 minutes.
   
4. Preheat the oven to 375°F, with a rack in the middle position.
   
5. Line the pie shell with parchment paper and fill with pie weights. Bake the pie shell for 20 minutes. Remove the paper and weights and continue to bake until the shell is evenly golden brown and cooked all the way through, 10 to 15 minutes more. Let cool. Lower the oven temperature to 350°F.
   
6. Make the lemon curd. In a medium bowl, combine the yolks and cornstarch and whisk until smooth, then set aside. In a medium saucepan, combine the sugar, lemon zest and juice, butter, and salt and bring to a boil, stirring until the sugar dissolves.
   
7. Slowly whisk about a cup of the hot liquid into the yolk mixture in a steady stream to temper it. Then pour the contents of the bowl into the saucepan and cook over medium heat, whisking constantly and getting into the edges of the pan to keep the curd from sticking or burning, until the first bubbles form. (Lower the heat a little if you see more than a few bubbles.) Immediately remove from the heat and spread the curd into the cooled pie shell.
   
8. Immediately make the meringue (the meringue will adhere better to the curd if the curd is still warm).
   In a small bowl, combine the sugar and cornstarch. In the bowl of a stand mixer, whip the egg whites on medium-low speed until foamy, about 4 minutes. Increase the mixer speed to medium and gradually pour the sugar mixture into the whites. Once the sugar is incorporated, increase the speed to medium-high and whip the meringue until medium-stiff peaks form (a peak of meringue should stand up, then slowly curl over), about 7 minutes.
   
9. Spread the meringue over the lemon curd with a small spatula, making sure to seal the meringue to the edges of the crust all the way around the pie. Form peaks on top by lifting up the spatula. Bake the pie until the meringue is golden, about 15 minutes. Let cool, then refrigerate until cold. The pie will keep, covered, in the refrigerator for up to 2 days.

Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon

Note: Duck fat, turkey fat, or chicken fat can be used in place of the canola oil.

Ingredients

serves Serves 8 to 10, active time 30 minutes, total time 1 1/2 hours

• 4 1/2 pounds red or yellow new potatoes, scrubbed clean, sliced in half
• 1 tablespoon white vinegar
• Kosher salt
• 1/4 cup canola oil (see note above)
• Freshly ground black pepper
• 2 large shallots, thinly sliced (about 1 cup)
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons slived chives
• 2 teaspoons zest from 1 lemon
• 3 medium cloves garlic
• 3 tablespoons extra-virgin olive oil

Procedures

1. Adjust oven racks to lower and upper position and preheat oven to 500°F. Line two rimmed baking sheets with foil and place in oven. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.
   
2. Add 2 tablespoons oil to bowl with potatoes. Season with pepper and more salt to taste then toss until exteriors are slightly bashed up and coated in a thin layer of potato/oil paste. Spread remaining canola oil evenly over surfaces of hot foil-lined baking sheets, then divide potatoes evenly between them, using a thin spatula to arrange them cut-side down and using oven mitts or kitchen towels to maneuver the hot pans.
   
3. Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown and can be easily lifted from the foil, about 30 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, loosen all of the potatoes from the pan and toss. Return to oven and continue roasting until pale golden brown all over, about 15 minutes longer. Add shallots to pans and toss to coat in oil. Return to oven and roast until potatoes and shallots are deep golden brown, about 10 minutes longer. Remove from oven and transfer to a large bowl.
   
4. Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat. Season to taste with salt and pepper. Serve immediately.

Lemon Roasted Potatoes

Suggested tweaks: You could take the idea of roasting potatoes on a bed of aromatics and run with it. Fennel would be a lovely addition or substitution for the onions (pair it with tarragon). Or try scallions and ginger for an entirely different take. Whatever you do, don't skimp on the butter.

Ingredients

serves Serves 6 to 8 as a side dish, active time 30 minutes, total time 1 hour and 20 minutes

• 2 pounds 3 ounces (1,000 grams) new potatoes
• 1 medium yellow onion
• 2 small lemons, preferably Meyer
• Fine sea salt
• 1 teaspoon (5 grams) olive oil
• 2/3 cup (75 grams) unsalted butter
• 1 teaspoon (1.5 grams) chopped fresh rosemary

Procedures

1. Preheat the oven to 425°F (225°C).
   
2. Set a stovetop steamer over medium heat. Add the potatoes. Adjust the heat to maintain a gentle simmer and steam the potatoes until tender when pierced with a cake tester, about 10 minutes.
   
3. Meanwhile, halve the onion through the root end so that there is a piece of core at the end of both halves holding the layers together. Cut off a small slice at one end of each lemon so that you just expose the inner fruit. Use a mandoline or sharp chef’s knife to thinly slice the onion and lemons, discarding the uncut end of the lemon, any seeds, and onion cores when you are done. Mix them together with your hands in a medium bowl and season with salt to taste.
   
4. Once the potatoes are cooked, transfer them to a large plate to cool slightly and then use a paring knife to peel off the skins and discard. Cut each potato in half.
   
5. Put the olive oil in a heavy 9 × 13-inch (23 × 33 cm) roasting pan and rub it around the inside of the pan to coat it thoroughly. Layer the onions and lemons in the bottom of the dish. Lay the potatoes cut side down on top of them. Thinly slice the butter and lay one slice over each potato and scatter any extra over the top. Bake for 25 minutes. Rotate the dish and bake until the potatoes are a deep golden brown, about 10 more minutes.
   
6. Remove the dish from the oven and scatter the rosemary over the potatoes. Let the dish rest for 5 minutes before serving so that the herb can permeate the dish. Serve from the roasting pan so the potatoes will remain crisp.

Roasted Butternut Squash, Kale, and Lemon Soup

Combining the best of both worlds: a blended soup with big hunks of veggies to scoop out.

Ingredients

serves serves 4, active time 20 minutes, total time 40 minutes

• 4 tablespoons olive oil
• 1 butternut squash, peeled, seeds removed, chopped into 3/4-inch pieces
• 1 medium onion, chopped (about 1 cup)
• 1 red bell pepper
• Kosher salt
• 1 bunch kale, ends trimmed, leaves roughly chopped
• 1 lemon, quartered
• 2 medium garlic cloves
• 3 cups homemade or store-bought low sodium vegetable or chicken stock
• Smoked hot paprika to taste

Procedures

1. Adjust racks to upper middle and lower position and preheat oven to 450°F. Add 2 tablespoons oil to a large roasting pan or rimmed baking sheet. Add squash, onion, and bell pepper and toss to coat. Season with salt. Add remaining oil to a second roasting pan or baking sheet and add kale, lemon, and garlic. Season with salt and mix well. Place squash on top rack and kale on lower rack and cook, stirring every 10 minutes or so, until squash and red pepper are tender and kale is crispy, about 20 minutes for the kale and 30 minutes for the squash.
   
2. Transfer butternut squash, onion, and garlic to a blender and add the stock. Blend until smooth. Pour this mixture into a large saucepan set over medium heat. Being careful not to add any seeds, squeeze the roasted lemon wedges into the soup and season with salt to taste.
   
3. When the red pepper is cool enough to handle, remove skin, stem, and seeds, and roughly chop the flesh. Ladle the soup into four bowls. Top with a handful of roasted kale and a quarter of the chopped red pepper. Sprinkle some paprika over everything and serve.

Steamed Lemon and Vanilla Syrup Sponge

Special equipment: 1 1/4 quart heatproof bowl

Ingredients

serves serves four to six, active time 25 minutes, total time several hours, including baking and cooling

• 1 vanilla pod
• 1 lemon
• 5/8 cup unsalted butter
• 5/8 cup caster sugar
• 3 eggs, lightly beaten
• 1 2/3 cups plain flour
• 1 1/2 tsp baking powder
• 1/2 - 2/3 cup full-fat milk
•  
• Syrup
• Juice and grated zest of 2 lemons
• 1 cup caster sugar
• 2/3 cup water

Procedures

1. Slit the vanilla pod open lengthways and scrape out the seeds, reserving the pod. Zest the lemon. Cream together the butter, sugar, lemon zest and vanilla seeds until light and fluffy, then gradually add the beaten eggs. Sift in the flour and baking powder and fold in thoroughly. Add enough milk to give a soft dropping consistency, then set aside.
   
2. To make the syrup, put the lemon juice and zest in a small saucepan with the sugar, water and the reserved vanilla pod. Heat gently, stirring until the sugar has dissolved, then bring to the boil and simmer until the mixture has a syrupy consistency.
   
3. Cut the zested lemon in half widthways and trim off the bottom and top. Place the widest end of one of the lemon halves in a buttered and floured 1 1/4 quart heatproof bowl and cover with the syrup, reserving a little for later. Spoon the sponge mix. Place a round of baking parchment on top, cover the basin with a piece of foil (with a generous pleat in the middle) and secure with string. Put the basin in a deep roasting tin and pour enough hot water into the tin to come halfway up the sides of the basin. Steam in an oven preheated to 320F for about 2 hours, until well risen and firm to the touch (remember to keep the water topped up).
   
4. Turn out into a large serving bowl and pour the last of the syrup over the top. Serve with double cream.

Earl Grey Lemon Muffins

These muffins are infused with a mix of Earl Grey tea and lemon.

Note: To get the best results, use quality Earl Grey tea with a pronounced bergamot flavor. I find that loose leaf tea yields better results than bagged. The other trick is to make sure that your milk stays hot enough to really let the tea steep.

Special equipment: 12 cup muffin tin, mixing bowl, whisk

Ingredients

serves makes 12 muffins, active time 10 minutes, total time 1 hour 10 minutes

• 3 tablespoons fresh, loose leaf Earl Grey Tea or 3 tea bags (see note)
• 1 cup whole milk
• 2 cups all purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 teaspoon nutmeg
• 2 teaspoons freshly grated lemon zest, from about 1 medium lemon
• 1 egg, lightly beaten
• 4 tables unsalted butter, melted

Procedures

1. Adjust oven rack to middle position and preheat oven to 375°F. Grease muffin cups with butter. Heat milk in a saucepan over medium low heat until hot but not bubbling. Add tea or tea bags, cover, and let steep for 20 minutes. Check halfway through to see if milk is still warm, if it's gotten cold, gently warm again over low heat.
   
2. In a large bowl, whisk together flour, sugar, salt, baking powder, nutmeg, and lemon zest.
   
3. If using loose leaf tea, strain milk; if using tea bags, discard. Add butter, milk, and egg to dry ingredients, mixing with the whisk just until combined.
   
4. Fill each muffin cup 3/4 full with batter then bake for 20 minutes or until golden on top and a cake tester inserted into the middle of a muffin comes out clean. Let cool 5 minutes then transfer to a wire rack to finish cooling. Serve with thick cut marmalade for extra citrus flavor.

Make-Ahead Harissa Couscous With Pear, Kale, and Lemon

Ingredients

serves Serves 2, active time 20 minutes, total time 20 minutes

• 4 teaspoons olive oil
• 1 teaspoon harissa (see note above)
• 1 Bosc pear, cut into 1/2-inch cubes
• 2/3 cup couscous
• Kosher salt
• 1 teaspoon zest and 2 teaspoons juice from 1 lemon
• 2 cups roughly chopped kale (tough stems removed)
• Freshly ground black pepper
• 2 large radishes, very thinly sliced

Procedures

1. Heat 2 teaspoons olive oil in small saucepan over medium heat until shimmering. Add harissa and cook, stirring constantly, until very fragrant about 1 minute. Reduce heat to medium-low. Add pears and cook, stirring, until coated and just beginning to soften, 3 to 4 minutes. Stir in couscous to toast, 1 minute. Add 1/4 teaspoon salt, the lemon juice, and 1 cup water. Bring to a boil, then quickly cover and remove from the heat. Let sit for 5 minutes.
   
2. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium-high heat until shimmering. Add kale, season with salt, and cook, stirring, until wilted and starting to crisp, 3 to 4 minutes. Uncover couscous, fluff, and gently fold in kale, 1/4 teaspoon black pepper, and the lemon zest. Fold in radishes. Serve immediately, or let cool and then refrigerate until ready to eat.

Portobello Mushrooms With Pearled Barley and Preserved Lemon

Ingredients

serves Serves 6, active time 20 minutes, total time 1 hour and 15 minutes

• Pearled barley
• 1 tablespoon sunflower oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 3 cups (750 ml) vegetable or chicken stock
• heaping 1/2 cup (110 g) pearled barley
• 1/4 preserved lemon, flesh removed and skin finely chopped
• 1 3/4 ounce (50 g) feta cheese, crumbled
• 1 tablespoon chopped flat-leaf parsley
• 2 teaspoons thyme leaves
• 2 tablespoons purple basil sprouts, radish sprouts, or purple basil leaves, shredded
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
•  
• 7 tablespoons (100 g) unsalted butter
• 15 sprigs thyme
• 6 large portobello mushrooms
• 3/4 cup (180 ml) dry white wine
• 1 cup (180 ml) vegetable stock
• 2 cloves garlic, finely sliced
• Coarse sea salt and freshly ground black pepper

Procedures

1. First cook the barley. Heat the sunflower oil in a heavy-based saucepan and sauté the onion and garlic until translucent. Add the stock and bring to a boil. Stir in the barley, lower the heat, then cover and simmer for 1 hour, until all the liquid has been absorbed and the barley is tender.
   
2. Meanwhile, preheat the oven to 350°F / 180°C. Take a large baking sheet and grease it heavily with two-thirds of the butter. Scatter the thyme sprigs over it. Stem the mushrooms and place the mushroom caps, stem side up, on top of the thyme. Pour over the wine and stock and scatter the sliced garlic over. Dot each mushroom with a couple of knobs of the remaining butter, then season with salt and pepper. Cover the pan with aluminum foil and place in the oven for 15 to 20 minutes, until the mushrooms are tender. Leave them in their cooking juices until you are ready to serve.
   
3. When the barley is done, remove the pan from the heat and stir in the preserved lemon, feta, parsley, and thyme. Taste and add salt and pepper. To serve, reheat the mushrooms in the oven for a few minutes, if necessary. Place each mushroom, stem side up, on a serving plate. Scoop the barley on top and spoon some of the mushroom cooking juices over. Garnish with the basil sprouts and drizzle over the olive oil.

Blueberry Lemon Muffins

Ingredients

serves makes 12 muffins, active time 20 minutes, total time 60 minutes

• 2 cups (10 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick/3 ounces) unsalted butter, softened
• 1 cup (7 ounces) sugar, plus 1 tablespoon for sprinkling
• 1 large egg
• 1/2 cup (4 ounces) crème fraîche
• 2 tablespoons grated Meyer lemon zest
• 2 tablespoons Meyer lemon juice
• 2 cups (8 ounces) blueberries, rinsed and dried

Procedures

1. Position a rack in the center of the oven and heat the oven to 350°F. Coat the cups of a muffin tin with nonstick baking spray or brush generously with melted butter.
   
2. Sift together the flour, baking powder, and salt into a medium bowl.
   
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
   
4. Mix the egg, crème fraîche, lemon zest, and juice together in a small bowl with a fork or small whisk. Add to the creamed butter and mix until fully combined, about 2 minutes; the batter will appear a little lumpy. Add the dry ingredients in two batches, mixing well after each addition. Scrape down the sides and bottom of the bowl and the paddle attachment. Use a rubber spatula to fold in the blueberries to avoid crushing them.
   
5. Using an ice cream scoop or a large spoon, scoop about 1/3 cup batter into each muffin cup. Pick up the muffin tin and knock it firmly against the work surface a couple of times to level the batter and release any air pockets. Sprinkle the top of each muffin with 1/4 teaspoon sugar.
   
6. Bake for 13 minutes, then rotate the muffin tin and bake for an additional 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan on a cooling rack for 15 to 20 minutes before removing them.
   
7. Storing: The muffins can be stored for up to 2 days in an airtight container or frozen for up to 2 months in Ziploc freezer bags.

Roasted Plum and Lemon Verbena Jam

Special equipment

boiling water canner and jar lifter

Ingredients

serves Makes 5 to 6 half-pint jars, active time 1 hour, total time 1 1/2 hours

• 2 to 3 sprigs fresh lemon verbena
• 2 cups granulated sugar, divided
• 20 to 25 plums (about 5 1/2 pounds, whole)
• 2 tablespoons low-sugar pectin
• 2 tablespoons juice from 1 to 2 lemons

Procedures

1. Strip verbena leaves from stems and place leaves in a tight-sealing container with 1 cup of sugar. Allow to sit at least overnight and up to several weeks to infuse flavor.
   
2. Preheat oven to 350°F and prepare boiling water canner. Sterilize 6 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.
   
3. Wash and quarter plums, removing pits. Toss plum quarters with infused sugar and verbena leaves and spread in a single layer on a sheet pan. Roast, uncovered, until plums have softened and begun to release juice, about 30 minutes..
   
4. When plums and verbena are finished roasting, place them in a heavy-bottomed saucepan or Dutch oven, along with lemon juice. Bring to a boil over high heat. Stir together remaining sugar and pectin in a small bowl, then stir mixture into Dutch oven and return to a boil. Cook until the mixture registers 220°F on a candy or instant read thermometer.
   
5. Turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
   
6. Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for 10 minutes.
   
7. After 10 minutes, turn off heat, and allow jars to sit in water for f5additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
   
8. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.

Concord Grape and Lemon Upside Down Cake

Special equipment

Pie plate/cake pan, whisk, spatula, microplane

Ingredients

serves Serves 8, active time 15 minutes, total time 45 minutes

• For the Caramel:
• 1/2 cup sugar
• 2 teaspoons honey
• 2 tablespoons butter
•  
• For the Cake:
• 1 1/2 cups seedless Concord (Thomcord) Grapes (about 8 ounces)
• 3/4 cup plus 2 tablespoons all purpose flour
• 1/4 cup plus 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup plain yogurt
• 1/3 cup milk
• 1/8 teaspoon vanilla extract
• 2 tablespoons butter, melted and cooled
• 2 teaspoons zest from 1 lemon, plus lemon flesh cut into supremes and diced

Procedures

1. For the Caramel: Set rack in center of oven. Preheat oven to 375°F. Combine sugar, honey and butter for caramel in small saucepan over medium heat. Once butter is completely melted, stir occasionally to emulsify. Cook until very light brown in color, about 3 minutes. Immediately pour into 9-inch pie or cake pan. Lift pan carefully by edges and gently swirl caramel to evenly coat entire bottom surface. Set aside to cool and harden.
   
2. For the Cake: Once caramel is set, lightly brush inner sides of pan with soft butter. Add grapes to pan, adding or removing some to create a single but densely packed layer of grapes. Set aside.
   
3. In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, and salt, whisk to combine and set aside. In a separate mixing bowl, whisk together yogurt, milk, and vanilla. Pour melted butter in one steady stream while whisking to emulsify. Stir in lemon zest, then fold in lemon pieces. Add wet mixture to dry and gently fold together until just combined. Pour into prepared pan and bake until a skewer or paring knife inserted in center comes out slightly moist but not covered in batter, 20 to 25 minutes, turning once half way through baking. Allow cake to cool for 3 to 5 minutes before running a paring knife around the edge and inverting onto a plate or serving platter. Allow to cool to almost room temperature before serving.

Greek Lemon Sesame Biscotti (Paximathakia Portokaliou)

Special equipment

whisk, baking sheets

Ingredients

serves makes 5 dozen cookies, active time 30 minutes, total time 1 1/2 hours

• 1/3 cup plus 2 tablespoons pulp-free orange juice
• 1/4 teaspoon baking soda
• 3 1/2 cups (about 17 1/2 ounces) all purpose flour
• 1 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup plus 2 tablespoons olive oil
• 2 tablespoons grated lemon zest and 2 tablespoons fresh lemon juice, from about 2 lemons
• 1/4 cup warm water
• 1/3 cup (about 2 1/2 ounces) sugar
• 1/4 cup plus 1 tablespoon toasted sesame seeds

Procedures

1. Adjust oven rack to middle and upper middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, combine orange juice and baking soda; set aside.
   
2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.
   
3. Add olive oil, lemon juice, lemon zest, and warm water to bowl with orange juice and whisk to combine. Add sugar and whisk until well combined and lightened, about 3 minutes. Add flour mixture and stir to combine. Stir in sesame seeds.
   
4. On a lightly floured surface, kneed dough until it it smooth and elastic, about 5 minutes. Form the dough into four equal logs, each about 14-inches long. Transfer two to each baking sheet. Score the each log with 1/3-inch slices, cutting close to the bottom but not all the way through the dough.
   
5. Bake logs unti golden on top, about 15 minutes. Take cookies out of oven and decrease temperature to 200°F.
   
6. When logs are cool enough to handle, use a serrated knife to cut into individual cookies. Place cookies back in the oven and bake until dry, about 1 hour.