Brown Sugar
4 recipes found
Smoked Salmon Without a Smoker
Cold-smoking salmon is a time-honored tradition in Indigenous communities in Alaska and the Pacific Northwest, as well as other cold regions where wild salmon runs. The days-long process of infusing the fish with wood smoke without heating it is a tricky one that requires a smokehouse. To replicate the subtle smokiness and tender chew, this recipe cures the fish using a dry brine seasoned with coffee beans, smoked paprika and mezcal, ingredients that bear the scent of fire. A fillet of uniform thickness will yield a consistent firmness, while a tapered one will have thin ends that become like jerky. If you’re concerned about uncooked salmon, you can start with flash-frozen fish, thawing it thoroughly and patting it dry before curing, or you can cook the salmon after it’s been cured.
Apple Crumb Cake
Buttery caramelized apples are sandwiched between toasty oat crumble in this warmly spiced cake. The cake is plush and soft, the apples melt into a gorgeously gooey layer, and the crumble adds crispy texture and toasty buttery flavor. Don’t let the ingredient list dissuade you, as each element comes together quickly and easily, without any special equipment or tools. A slice of this cake is equally at home at the brunch table, with a hot cup of coffee, or as dessert, with a scoop of vanilla ice cream on top. Use tart, firm apples to ensure they keep a bit of a bite after they’re baked.
Sweet and Spicy Melon Salad
This salad is all about contrast: sweet, juicy melon (honeydew or anything similar), a sharp lime dressing with garlic and shallots, and a good hit of spice from serrano and red pepper. It’s finished with roasted peanuts for crunch and lots of fresh basil to keep it bright and herbaceous. The flavors are bold, tangy and just spicy enough to keep you coming back for another bite. It’s great as a side, but also can be lunch and pairs well with a hot day, crispy tofu, noodles and pork, grilled meats or any light sandwich or lettuce wrap.
White Chocolate Raspberry Cookies
In this chewy, tender cookie, from the Brooklyn-based baker Autumn Moultrie, the raspberry flavor is neon-bright, thanks to the smart use of freeze-dried raspberries to balance the creamy, often overly sweet white chocolate. A higher ratio of raspberry to white chocolate (which is to say, not too much white chocolate) provides just the right seesawing of tartness to sweetness, fruitiness to creaminess, the joyful interplay that makes these two ingredients play so nicely together. At her bakery Dolly’s Coffee Shop, which Ms. Moultrie runs with her business partner, Brian Villanueva, Ms. Moultrie makes the cookies as big as your face. Home bakers can adjust the size according to their preferences; the bake time will stay the same.