Sunday Bells Recipes

MRS. B'S CHRISTMAS BELLS

Mrs. B's Christmas Bells image

Provided by Valerie Bertinelli

Categories dessert

Time 3h

Yield about 4 1/2 dozen

Number Of Ingredients 17

Ingredients

1 1/4 cups packed dark brown sugar
1 cup unsalted butter, softened
1/4 cup dark corn syrup
1 large egg
1 tablespoon heavy cream
1 1/2 teaspoons lemon zest (from 1 large lemon)
3 1/4 cups all-purpose flour, plus more for work surface
1 tablespoon instant espresso
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/3 cup packed dark brown sugar
1 tablespoon maraschino cherry juice (from jar)
1 tablespoon unsalted butter, softened
1 1/2 cups finely chopped toasted pecans
27 maraschino cherries without stems, halved (from two 10-ounce jars)

Steps:

Make the Dough: Beat the brown sugar and butter with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the corn syrup, egg, cream, and lemon zest. Whisk together the flour, instant espresso, ginger, cinnamon, baking soda, and salt in a separate bowl; gradually add to the butter mixture, and beat at low speed until combined. Shape the dough into a flat disk; wrap with plastic wrap. Chill the dough until firm, at least 2 hours.
Preheat the oven to 350 degrees F.
Make the Filling: Stir together the brown sugar, maraschino cherry juice and butter until blended; stir in the pecans.
Roll the dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch round cookie cutter. Place the dough circles 2 inches apart on ungreased baking sheets.
Place 1/2 teaspoon of the filling in the center of each dough circle. Shape into a cone by folding the edges of the dough to meet over the filling; pinch the edges together. Place 1 cherry half at the opening end of each bell for the clapper.
Bake until golden brown, about 12 minutes. Cool on the pans for 5 minutes; remove to a wire rack to cool completely.

SUNDAY BELLS

Sunday Bells image

I invented this brunch dish for my family. You can cut the time way down by buying cured salmon, but making your own is delicious. It's a skill that many people do not have, but will change your world-and it is so easy. Mixing the citrus and spices together creates an amazing aroma, and the final dish is really special.

Provided by Michael Anthony

Categories main-dish

Time 12h45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 pods star anise
1/2 tablespoon whole coriander seeds
1/2 tablespoon fennel seeds
1 cup kosher salt
1/2 cup sugar
Zest of ¾ lemon
Zest of 1 lime
Zest of ½ orange
1 fillet salmon (about 1 lb), skinless, pin bones removed, sides and ends trimmed to create an even thickness
1 clove garlic, peeled and lightly smashed
2 tablespoons unsalted butter, plus additional for buttering ramekins
4 slices sourdough bread, toasted
1 bunch spinach, trimmed and washed, may substitute other fresh greens
Kosher salt, to taste
4 large eggs
4 large egg whites
8 slices cured salmon

Steps:

In a dry sauté pan over medium heat, toast coriander, fennel, and anise for one minute to bring out oils and aroma. Add the toasted spices to a mixing bowl with salt and sugar.
Cured Salmon: Zest lemon, lime, and orange into the bowl. Combine well with your hands. Generously coat the salmon with the curing mixture and pat into place on both sides. The salmon should be thickly covered with the curing mixture. Wrap tightly in plastic wrap and let rest refrigerated for at least 12 hours and up to 24 on a sheet pan, turning over halfway.
Unwrap the fillet and brush off the curing mixture, wiping with a damp towel or gently rinsing it under water and patting dry. Cut 8 very thin slices, on an angle. Rewrap remaining cured salmon with a layer of parchment and plastic wrap to store.
Sunday Bells, Part 1: Place about one inch of water in a wide pan, such as a braising pan, over medium-high heat; cover and bring to a boil. Meanwhile, in a wide sauté pan over medium heat, add garlic and butter; heat until butter just starts to brown. Cut the toasted bread into rounds by placing a small bowl or glass on each piece and tracing around it with a paring knife; set aside. Add spinach to the pan with the butter and garlic and sauté over medium heat until spinach is wilted. Season with salt to taste. Remove garlic, put spinach in a mixing bowl, and set aside.
Sunday Bells, Part 2: Generously butter ramekins. Sprinkle all with a pinch of salt, and crack 1 large egg and one egg white into each. (Reserve yolks for another use.) Lower boiling water to a low simmer. Place ramekins in the pan; the water should come halfway up the sides of the ramekins. Cover the pan and cook eggs on low heat for 6½ minutes.
Assembly: Remove ramekins from the water bath, using a dry towel to protect your hands. Place a layer of sautéed spinach on each piece of toast. Unmold each egg by running a knife around the edge of the ramekin; then turn the ramekin upside down onto the spinach. Drape two slices of cured salmon over each egg, and serve immediately.

SUNDAY BEANS

Sunday Beans image

This recipe is authentic to the Caribbean larder: beans, garlic, cumin, citrus and meat, bubbling together on the stove. Of course, rice and beans are served across Latin America, in different variations, with different beans, for different reasons. Adding a further delight to the plate would not be in error: some fried pork chops, say, or a dish of fast and flavorful roast chicken, dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic.

Provided by Sam Sifton

Categories dinner, one pot, main course

Time 30m

Yield Serves 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 ounces slab bacon, diced
1 medium yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 medium red pepper, seeded and diced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup orange juice
1/2 cup pineapple juice
3 (151/2-ounce) cans red kidney beans, drained
Kosher salt
freshly ground black pepper

Steps:

Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings.
Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice.

Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 8 grams, Carbohydrate 183 grams, Fat 18 grams, Fiber 46 grams, Protein 67 grams, SaturatedFat 4 grams, Sodium 2096 milligrams, Sugar 36 grams, TransFat 0 grams

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