Peas and Carrots with Lemon, Dill, and Mint

Remember the frozen version of peas and carrots? The dish gets an update here: no square carrots in sight.

• 
  
  1-2 medium lemons
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. minced fresh mint
  
  


• 
  
  1 tsp. minced fresh dill
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 bunches small young carrots, preferably with tops (about 2 lb.)
  
  


• 
  
  8 oz. fresh sugar snap peas, trimmed and strings removed
  
  

Finely grate 1/2 tsp. zest from a lemon and then juice the lemon to yield 1/4 cup (if it yields less, juice the second lemon). In a large bowl, whisk the zest, juice, oil, mint, dill, 1/2 tsp. salt, and 1/8 tsp. pepper.

Trim the tips and all but about 1/2 inch of the greens from the carrots and then peel them. In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Have ready a large bowl of ice water. Lay the carrots in the basket of the steamer, cover tightly, and steam until crisp-tender, 4 to 5 minutes. Cool the carrots in the ice water for a few minutes; then lift them out and add to the dressing.

Steam the peas in the same pot until barely tender, about 3 minutes. Cool them in the ice water for a few minutes, drain, and add to the carrots. Stir to coat the vegetables in the dressing. Taste and add more salt, if needed.

Let the vegetables sit for at least 30 minutes and up to 1 hour, tossing occasionally. With a slotted spoon, transfer the vegetables to a serving platter. Serve chilled or at room temperature.

Cream Scones

While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in the cream helps the scones rise, making them extra soft and light. Brushing the scones with a little extra cream and sprinkling them with sugar adds crunch and makes the tops sparkle a bit. If you prefer to skip that step, you’ll get more rustic-looking but equally tasty scones.

• 
  
  1 cup plus 2 tsp. chilled heavy cream
  
  


• 
  
  10-5/8 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. baking powder (preferably aluminum-free)
  
  


• 
  
  3/8 tsp. fine sea salt or table salt
  
  


• 
  
  5 oz. (10 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes
  
  


• 
  
  1 Tbs. plus 1 tsp. honey
  
  


• 
  
  1 Tbs. turbinado sugar (such as Sugar in the Raw) or granulated sugar
  
  

Chill a medium metal mixing bowl and the beaters of an electric hand mixer (or the bowl and whisk attachment of a stand mixer) in the refrigerator for at least 15 minutes.

Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.

Beat 1 cup of the cream in the chilled bowl on medium-high speed just until soft peaks form, 1-1/2 to 2-1/2 minutes; refrigerate while you mix the other ingredients.

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and toss with your fingers to coat. Press the butter between your fingers to form very thin flakes, tossing them back in the flour mixture between passes until all of the butter is pressed into dime-size flakes.

Make a well in the center of the mixture and add the whipped cream and honey. Use a silicone spatula to fold the ingredients together until incorporated.

Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few more times, then transfer it to a 9-inch cake pan lined with plastic wrap and pat it into a flat disk (or shape it by hand on a cutting board into a 9 x 3/4-inch disk). Cover with plastic wrap and refrigerate for 10 minutes.

If the dough was shaped in a cake pan, invert it onto a cutting board. Remove the plastic.

With a sharp knife, cut the dough into 8 even wedges. Arrange the wedges 2 inches apart on the baking sheet. Brush the scones with the remaining 2 tsp. cream and sprinkle with the turbinado sugar.

Bake the scones until lightly browned on top, 15 to 20 minutes.

Spread an unscented, lint-free linen or cotton towel on a large wire rack and put the baked scones on top. Fold the towel over loosely and allow the scones to cool until warm or at room temperature before serving.

Blueberry-Cassis Fool

With a batch of Blueberry-Cassis sauce in your refrigerator, you can make many quick desserts, including this luxuriously creamy fool.

• 
  
  1-1/2 cups heavy whipping cream
  
  


• 
  
  2 ro 3 tsp. granulated sugar (or to taste)
  
  


• 
  
  1 cup Rustic Blueberry-Cassis Sauce
  
  

In a large bowl, whip the cream to soft peaks with an electric mixer. Add the sugar, if you like, and mix until just blended. Gently fold in the blueberry sauce until incorporated (leaving a few streaks of sauce unincorporated gives the fool a nice, rustic look).

Chill the fool until ready to serve, for up to 4 hours.

Sweet Potato Cottage Pie

A cottage pie is like a shepherd’s pie, except that it’s made with beef, not lamb. Here, a hearty filling of ground beef, salty olives, savory tomatoes, and warming spices like chile powder, cumin, and cinnamon rein in the sweetness of the creamy sweet potato topping.

For the topping

• 
  
  2 large sweet potatoes (about 2 lb. total)
  
  


• 
  
  1/2 cup whole milk 
  
  


• 
  
  3/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano 
  
  


• 
  
  2 Tbs. unsalted butter, softened
  
  


• 
  
  Kosher salt and
  
  


• 
  
  Freshly ground black pepper 
  
  

For the filling

• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium celery stalks, cut into 1/4-inch dice (about 3/4 cup)
  
  


• 
  
  1 large carrot, cut into 1/4-inch dice (about 3/4 cup)  
  
  


• 
  
  1 medium onion, finely chopped (about 1-1/2 cups) 
  
  


• 
  
  Kosher salt 
  
  


• 
  
  3 medium cloves garlic, minced 
  
  


• 
  
  2 tsp. ground cumin 
  
  


• 
  
  2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano 
  
  


• 
  
  1 tsp. ancho chile powder or other pure chile powder 
  
  


• 
  
  1/4 tsp. ground cinnamon 
  
  


• 
  
  1-1/2 lb. ground beef (85% lean) 
  
  


• 
  
  1 14-oz. can whole peeled tomatoes 
  
  


• 
  
  1/2 cup coarsely chopped pimento-stuffed green olives 
  
  


• 
  
  1/3 cup coarsely chopped raisins or dried cranberries
  
  

Prepare the toppping

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil.

Slice the sweet potatoes in half lengthwise and set them cut side down on the baking sheet. Roast until very tender, about 30 minutes 

When cool enough to handle, scoop the flesh into a medium mixing bowl. Add the milk, cheese, butter, 1 tsp. salt, and 1/2 tsp. pepper and beat with an electric hand mixer on low speed until smooth and creamy, about 1 minute. Set aside. 

Prepare the filing

Heat the oil in a 12-inch sauté pan over medium-high heat. Add the celery, carrot, onion, and 1 tsp. salt. Reduce the heat to medium and cook, stirring frequently, until the vegetables are soft, fragrant, and starting to turn golden, 10 to 15 minutes. Add the garlic, cumin, oregano, chile powder, and cinnamon and cook for 30 seconds. Add the beef, season with 2 tsp. salt, and cook until no longer pink, about 5 minutes. Tilt the pan and spoon off all but about 1 Tbs. of the fat; return the pan to the heat. 

Pour the tomatoes and their juice into a small bowl and crush them with your hands or a fork. Add the tomatoes to the meat and cook, uncovered, until thick, 10 to 12 minutes. Add the olives and raisins and cook for another minute; season to taste with salt. 

Assemble and bake the pie

Tip:

You can use another size dish for baking the pie, but keep in mind that the thickness of the meat and sweet potato layers will change, which may affect the baking time.

Transfer the beef mixture to a 9x9-inch baking dish. Spread the sweet potatoes over the top in an even layer. Bake until bubbling around edges, about 30 minutes. Switch the oven to a high-broil setting and position the rack about 6 inches from the broiler element. Broil the pie until the sweet potatoes are a bit browned, 2 to 4 minutes. 

Let cool at least 15 minutes before serving. 

Turkey Rarebit

For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey.

• 
  
  2 Tbs. unsalted butter; more for the baking sheet
  
  


• 
  
  8 slices sourdough bread, lightly toasted
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  16 thin slices skinless roast turkey breast (or roast chicken breast)
  
  


• 
  
  3 medium scallions, thinly sliced
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  1/2 cup brown or dark amber ale, such as Newcastle
  
  


• 
  
  6 oz. aged English Cheddar, finely grated (about 1-1/2 cups)
  
  


• 
  
  1 tsp. Worcestershire sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack 4 to 5 inches from the broiler and heat the broiler on high.

Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.

Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.

Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.

Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.

Slow-Cooker Steak and Guinness Pie

This simple version of the classic Irish dish has the distinctive bitter flavor of Guinness stout. Although it’s slow-cooked, the hearty beef stew requires minimal prep time. When it’s ready, the puff pastry “tops” are baked separately and served alongside.

• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour; more for rolling
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 lb. boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces
  
  


• 
  
  2 large carrots, cut into 1/4-inch-thick rounds
  
  


• 
  
  1 large yellow onion, coarsely chopped
  
  


• 
  
  3 large cloves garlic, minced
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  1 (12-oz.) bottle Guinness (or other stout)
  
  


• 
  
  1 cup lower-salt beef broth
  
  


• 
  
  2 large russet potatoes (about 1-1/2 lb.), washed and cut into 1-inch cubes
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 sheet frozen puff pastry (about 9 oz.), thawed overnight in the refrigerator
  
  

In a large bowl, combine the flour, 2 tsp. salt, and 1 tsp. pepper. Toss the beef in the flour mixture to coat. Transfer the mixture (including excess flour) to a 6-quart slow cooker and then add the carrots, onion, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours. Add the potatoes and continue cooking until the meat and the potatoes are fork-tender, about 1 hour more.


Position a rack in the center of the oven and heat the oven to 375°F. Coat a large rimmed baking sheet with the cooking spray. On a lightly floured surface, roll the puff pastry sheet into a 10x14-inch rectangle. Put it on the prepared baking sheet and bake until golden-brown, 15 to 18 minutes. Remove from the oven, let cool slightly on a rack, and cut into quarters.


To serve, lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.

Eton Mess

Named after a prestigious English boarding school, this mash-up of strawberries, whipped cream, and meringue crumbles is served at an annual cricket match there. A splash of liqueur is a grown-up touch that cuts the sweetness.

• 
  
  2 cups chilled heavy cream
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 lb. strawberries, hulled (about 4 cups)
  
  


• 
  
  2 Tbs. plus 1 tsp. strawberry eau de vie or kirsch
  
  


• 
  
  2 oz. meringue cookies, crumbled into 1/2- to 3/4-inch pieces
  
  

Place the cream and sugar in a blender and blend until the cream just forms stiff peaks, about 10 seconds.

Add 3 cups of the strawberries to the blender along with 2 Tbs. of the eau de vie and blend briefly until the strawberries are incorporated but still chunky, about 5 seconds.

Divide three-quarters of the meringue crumbles among 6 to 8 glass dessert dishes. Top evenly with the strawberry cream. Slice the remaining 1 cup strawberries and toss with the remaining 1 tsp. eau de vie. Spoon the sliced berries on top of the strawberry cream and sprinkle with the remaining meringue cookies.

Classic Beef Wellington

If Britain has a holiday culinary showstopper; it's got to be beef Wellington. This triumphant marriage of beef tenderloin, sautéed mushrooms, and rich chicken liver pâté (or truffles and pâté de foie gras, if you want to break the bank), rolled first in tender crêpes and then in buttery puff pastry, makes a grand centerpiece. Carved at the table and paired with a classic Madeira sauce, it's a delicious and decadent meal.
Watch a video to learn how to make and assemble Classic Beef Wellington step-by-step and visit the Guide to Christmas Dinner for more holiday-worthy recipes, menu planning tools, and how-to videos.

For the duxelles

• 
  
  1 oz. (2 Tbs.) unsalted butter, softened
  
  


• 
  
  1 Tbs. vegetable or sunflower oil
  
  


• 
  
  1/4 cup finely chopped shallots
  
  


• 
  
  1-1/2 cups finely chopped portobello mushrooms (from 4 large caps; remove the stems and gills before chopping, preferably in a food processor)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. finely chopped fresh flat-leaf parsley
  
  

For the Madeira sauce

• 
  
  6 cups beef stock, homemade or store-bought
  
  


• 
  
  1 cup Madeira
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 oz. (2 Tbs.) cold unsalted butter, diced
  
  

For the crêpes

• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  1/8 tsp. kosher salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

For assembly

• 
  
  3 lb. center-cut beef tenderloin, trimmed, side muscle removed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 tsp. vegetable or sunflower oil
  
  


• 
  
  2/3 cup chicken liver pâté, homemade or store-bought
  
  


• 
  
  1 lb. puff pastry, homemade or store-bought, thawed overnight in the refrigerator if frozen
  
  


• 
  
  1 large egg, lightly beaten
  
  


• 
  
  1 tsp. unsalted butter, softened
  
  

Make the duxelles

Heat the butter and oil in a 10-inch skillet over low heat. Add the shallots and cook, stirring often, until translucent, 3 to 4 minutes. Add the mushrooms, stir well, and raise the heat to medium. Cook, stirring occasionally, until the mushrooms have cooked down to a thick, almost black mixture, about 15 minutes. Season with a pinch of salt and a few grinds of pepper. Stir in the parsley; then transfer to a small bowl and cool completely. (The duxelles can be refrigerated for up to 2 days or frozen for up to 2 months.)

Begin the Madeira sauce

Bring 6 cups of the stock to a boil in a 12-inch skillet over medium-high heat and boil until reduced to 2 cups, 20 to 25 minutes. Add the Madeira and continue boiling until the liquid is again reduced to 2 cups, about 5 minutes. Season to taste with salt and pepper. (The sauce can be prepared to this point up to 1 day ahead. Finish the sauce just before serving the Wellington.)

Make the crêpes

In a large bowl, whisk the flour and salt. Make a well in the center, break in the eggs, and add 1/4 cup of the milk. Gently whisk the eggs and milk, gradually incorporating the flour. Slowly whisk in the remaining milk to make a smooth batter. (The batter can be covered and set aside for up to an hour at this point.)


Melt the butter in a 10-inch skillet over medium-low heat. Swirl the pan to coat with the butter; pour the excess butter out into a small bowl. Whisk 1 Tbs. of the melted butter into the batter. Reserve the rest for greasing the pan between crêpes. Increase the heat to medium high and pour 1/4 cup of the batter into the skillet. Swirl so the batter thinly and evenly coats the base of the pan.


Cook until the crêpe is spotted with brown on the underside, about 1 minute, then flip and cook the other side until lightly browned, 30 seconds to 1 minute more. Repeat with the remaining batter, greasing the pan off the heat as necessary. Transfer the crêpes to a plate, separating them with sheets of parchment, and cool. You’ll need 4 crêpes.

Assemble and bake the Wellington

Remove the beef from the refrigerator about an hour ahead so it has time to lose its chill. Pat the beef dry and season all over with salt and pepper. Heat the oil in a 12-inch skillet over high heat until very hot. Sear the beef until it is evenly browned all over (don’t worry about the ends), 2 to 3 minutes per side. Transfer the beef to a baking sheet and cool.


In a medium bowl, mash the pâté and the duxelles with a fork until they form a soft paste.


Lay 4 crêpes on a clean work surface, overlapping them just enough to give you a 13x13-inch roughly square surface. Dot the pâté mixture over the crêpes, then use an offset spatula to spread it evenly across the crêpes’ surface.


Place the tenderloin in the center of the crêpes and carefully wrap them around the filet, pressing and molding them into place. Trim off any excess crêpe at the ends.


If using store-bought puff pastry that’s packaged as 2 sheets, fuse the sheets together by slightly overlapping them and lightly rolling over the seam until adhered.


On a lightly floured surface, roll out the puff pastry to a 13x16-inch rectangle (for store-bought puff, roll in the direction of the seam).


Transfer the wrapped beef to the center of the pastry and tuck any crêpes that have come loose back into place. Bring the pastry up around the beef, smoothing out any air pockets. Brush some of the beaten egg along the bottom edge of the seam and then press gently to seal; trim off any excess. Seal the pastry similarly at the ends.


Lightly grease a large baking sheet with the butter. Lift the Wellington onto the sheet, seam side down. Refrigerate for at least 15 minutes and up to 3 hours. (If refrigerating longer than 1 hour, let the Wellington sit at room temperature for 1 hour before baking.)


At least 20 minutes before baking, position a rack in the center of the oven and heat the oven to 475°F.


Brush the Wellington with the remaining beaten egg. Using a sharp knife, score the surface of the pastry with diagonal lines, being careful not to cut all the way through the pastry. Put the Wellington in the oven and immediately reduce the temperature to 425°F. Roast for 10 minutes, then reduce the heat to 400°F and roast until an instant-read thermometer inserted into the center of the Wellington registers 135°F for medium rare, 20 to 25 minutes. Transfer to a carving board and let the Wellington rest for 10 minutes.


Meanwhile, finish the sauce: Heat the sauce in a 12-inch skillet over medium heat. When it begins to simmer, reduce the heat to low and whisk in the butter a few pieces at a time. Do not allow it to boil. Season to taste with salt and pepper.


Thickly slice the Wellington and serve it with the sauce.

Anise-Orange Scones

The licorice-like flavor of anise accents orange in these delicious drop scones. They would be a welcome accompaniment to savory foods, like glazed ham, or at a weekend brunch. 

• 
  
  1 medium orange, peel only
  
  


• 
  
  2/3 cup sugar
  
  


• 
  
  1 Tbs. McCormick® Gourmet Collection Anise Seed 
  
  


• 
  
  2-1/2 cups flour
  
  


• 
  
  2-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. salt  
  
  


• 
  
  1/2 cup (1 stick) cold butter, cut into pieces
  
  


• 
  
  1/2 cup golden raisins
  
  


• 
  
  3/4 cup sour cream
  
  


• 
  
  2 eggs
  
  


• 
  
  1 Tbs. McCormick® Pure Vanilla Extract 
  
  

Heat oven to 375°F. Remove 6 (3-inch long) strips from orange with vegetable peeler. Place in food processor with sugar and anise seed. Process until peel is finely ground, scraping sides once. Reserve 1 Tbs. of sugar mixture; set aside.

Place flour, baking powder, baking soda and salt in food processor with remaining sugar mixture; cover. Process to mix well. Add butter; process until mixture forms fine crumbs. Place mixture in large bowl. Stir in raisins.

Mix sour cream, eggs and vanilla in small bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Drop by heaping 1/4 cupfuls 2 inches apart onto greased baking sheets. Sprinkle with reserved sugar mixture.

Bake 15 to 20 minutes or until scones are golden on top. Remove to wire rack to cool. Serve warm or at room temperature.

Slow-Roasted Beef Standing Rib Roast with Brown Ale Butter Sauce

The trick to evenly cooking a large bone-in beef roast like this is to roast it at a very low temperature for a long time. This way, the meat stays evenly pink throughout. Let the meat rest and then, just before you’re ready to serve, crank up the oven and brown it.

• 
  
  1 Tbs. fennel seeds
  
  


• 
  
  2 tsp. coriander seeds
  
  


• 
  
  2 tsp. cumin seeds
  
  


• 
  
  1 tsp. celery seeds
  
  


• 
  
  1 tsp. caraway seeds
  
  


• 
  
  Kosher salt and coarsely ground black pepper
  
  


• 
  
  1 4-bone (9- to 10-lb.) beef standing rib roast, lightly trimmed of exterior fat and top 1/2 inch frenched, if desired
  
  


• 
  
  2-1/4 cups (18 oz.) brown ale, such as Newcastle
  
  


• 
  
  2-1/4 cups lower-salt beef broth
  
  


• 
  
  3 Tbs. Dijon mustard
  
  


• 
  
  2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
  
  


• 
  
  Flaky sea salt, for finishing
  
  

Mix the fennel, coriander, cumin, celery, and caraway seeds, 2 tsp. salt, and 1 tsp. pepper on a large cutting board; roll over them with a heavy rolling pin until lightly cracked. Roll the roast in the seeds to coat on all sides. Gather any remaining seeds and pat them onto the beef. Set the beef aside at room temperature for 1 hour.

Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.

Position the beef bone side down in a large, heavy-duty, flameproof roasting pan. Roast until a probe or instant-read thermometer inserted into the center of the eye registers 120°F to 125°F for rare, 130°F to 135°F for medium rare, or 145°F for medium, between 4 and 5 hours. Begin checking the temperature after 4 hours to avoid overcooking. Let the beef rest in the roasting pan, uncovered, at room temperature for 1 to 1-1/2 hours.

Raise the oven temperature to 500°F. Return the beef to the oven and roast until the seeds begin to brown, about 12 minutes.

Transfer the beef to a carving board. Pour off any fat from the roasting pan (reserve, if desired, to make Yorkshire Pudding). Set the roasting pan over medium-high heat, add the beer, and bring to a boil, stirring down the foam and scraping up any browned bits from the pan with a wooden spatula. Boil until the liquid is reduced to 3/4 cup, 10 to 15 minutes. Whisk in the broth and mustard and continue boiling, whisking often, until reduced to about 1-1/2 cups, about 10 minutes. Whisk in the butter just until emulsified, remove from the heat, and season to taste with salt and pepper; transfer to a gravy boat for serving.

To carve, remove the meat from the bones by running a long, thin carving knife between the eye of meat and the bones, along the interior curve of the bones. Then cut the beef into thick slices and lightly sprinkle with sea salt. Serve the beef with the sauce.

Toast with Cheddar and Chutney

Mango chutney and cheese are often paired in classic British tea sandwiches, and that delicious combinantion inspired this simple four-ingredient breakfast.

• 
  
  4 sandwich-size slices nutty artisan bread
  
  


• 
  
  1/4 cup Major Grey’s mango chutney (such as Patak’s)
  
  


• 
  
  1/2 medium ripe pear, cored and thinly sliced
  
  


• 
  
  1 cup grated extra-sharp cheddar (about 4 oz.)
  
  

Position an oven rack 6 inches from the broiler element and heat the broiler on high. Arrange the bread on a baking sheet and broil until golden on one side, 1 to 2 minutes. Flip the toasts. Spread the untoasted sides with the chutney, top with an even layer of pears, and then sprinkle with the cheddar. Broil just until the cheese is melted and starting to bubble, 1 to 2 minutes. Serve immediately.

Guinness-Gingerbread Cupcakes

These cupcakes, inspired by New York City pastry chef Claudia Fleming, are an intriguing combination of gingerbread and rich, malty stout. Topped with a bright-tasting lime frosting to complement the spicy cake, these cupcakes make a perfect grown-up treat for St. Patrick’s Day.

For the cupcakes:

• 
  
  1/2 cup stout beer, such as Guinness
  
  


• 
  
  1/2 cup  mild-flavored molasses
  
  


• 
  
  1/2 cup vegetable oil
  
  


• 
  
  1/4 tsp. baking soda 
  
  


• 
  
  3/4 cup packed light brown sugar
  
  


• 
  
  1-1/3 cups all-purpose flour
  
  


• 
  
  1-1/4 tsp. baking powder
  
  


• 
  
  2 tsp.ground ginger
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1/2 cup finely minced candied ginger
  
  

For the frosting

• 
  
  4 Tbs. (2 oz.) salted or unsalted butter, at room temperature
  
  


• 
  
  1-1/2 cups confectioners' sugar, sifted
  
  


• 
  
  2-1/2 Tbs. freshly squeezed lime juice, or more to taste
  
  


• 
  
  1 Tbs. whole milk
  
  

• 
  
  
  

  Strips of candied citrus peel or candied ginger, for garnish

  
  
  
  

Make the cupcakes:

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.

To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.

 

Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.

 

Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger.

 

Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.

Make the frosting:

In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the confectioners' sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining confectioners' sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.

 

Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.

Crumpets

Like many Americans, I always assumed that crumpets were close relatives of English muffins (an assumption that apparently infuriates the British!). When I tasted my first crumpet at the Crumpet Shop in Seattle, I was blown away. It was a little bit spongy and had beautiful holes on top, perfect for absorbing farm-fresh butter and local honey.
They were so delicious that it’s a shame there’s not a Crumpet Shop on every corner. But there’s a reason why most bakeries shy away from making crumpets. They’re best when made to order. If they sit around for even a couple of hours, to me they won’t have the same just-griddled goodness.
At that moment, I knew I wanted to develop a yeasted crumpet recipe of my own. It thought it would be so much fun to stand around the kitchen with friends and family on a rainy day and serve them hot from the griddle, with cups of steaming tea. The result more than lived up to my fantasy. Try them. If you are like me, you will always remember where you had your first crumpet! 

• 
  
  6.11 oz. (1-2⁄3 cups) unbleached all-purpose flour
  
  


• 
  
  8.04 oz. (2 cups) unbleached bread flour
  
  


• 
  
  3⁄4 tsp. cream of tartar
  
  


• 
  
  1 Tbs.plus 1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  2 cups room temperature water (70°F to 78°F), plus more if necessary
  
  


• 
  
  2-1⁄4 tsp. instant yeast
  
  


• 
  
  1⁄2 tsp. sugar
  
  


• 
  
  1⁄2 tsp. baking soda
  
  


• 
  
  2⁄3 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  Unsalted butter, for greasing the cake rings
  
  

Place the all-purpose flour, bread flour, cream of tartar, and salt in the bowl of a standing mixer fitted with the paddle attachment. Stir to combine.

Whisk together the water, yeast, and sugar in a medium bowl and let stand until foamy, about 10 minutes.

Pour the water mixture into the flour mixture and mix on low speed to combine. Cover the bowl with plastic wrap and let stand at room temperature for 1 to 1-1⁄2 hours.

Dissolve the baking soda in the milk, and then pour the milk mixture into the bowl with the batter. Stir gently to combine. The batter should now be the consistency of pancake batter. If it’s too stiff, your crumpets won’t have enough of those characteristic bubbles and holes, so, if necessary, add more water, a tablespoon at a time, to reach the right consistency.

Heat a large nonstick skillet over medium-low heat. Grease several 4-inch cake rings with butter.

Place the cake rings in the skillet and pour some batter into each ring so they’re three-quarters full. Cook until holes begin to form on the surface, 7 to 8 minutes. Remove the rings, flip the crumpets, and cook for another 2 to 3 minutes, until nicely toasted. Serve immediately with butter. For longer storage, freeze in a zipper-lock plastic bag for up to 1 month. To defrost, place on the countertop for 15 to 30 minutes, and reheat in the oven at 350°F for 5 minutes before serving.

Cream Scones

While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in the cream helps the scones rise, making them extra soft and light. Brushing the scones with a little extra cream and sprinkling them with sugar adds crunch and makes the tops sparkle a bit. If you prefer to skip that step, you’ll get more rustic-looking but equally tasty scones.

• 
  
  1 cup plus 2 tsp. chilled heavy cream
  
  


• 
  
  10-5/8 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. baking powder (preferably aluminum-free)
  
  


• 
  
  3/8 tsp. fine sea salt or table salt
  
  


• 
  
  5 oz. (10 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes
  
  


• 
  
  1 Tbs. plus 1 tsp. honey
  
  


• 
  
  1 Tbs. turbinado sugar (such as Sugar in the Raw) or granulated sugar
  
  

Chill a medium metal mixing bowl and the beaters of an electric hand mixer (or the bowl and whisk attachment of a stand mixer) in the refrigerator for at least 15 minutes.

Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.

Beat 1 cup of the cream in the chilled bowl on medium-high speed just until soft peaks form, 1-1/2 to 2-1/2 minutes; refrigerate while you mix the other ingredients.

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and toss with your fingers to coat. Press the butter between your fingers to form very thin flakes, tossing them back in the flour mixture between passes until all of the butter is pressed into dime-size flakes.

Make a well in the center of the mixture and add the whipped cream and honey. Use a silicone spatula to fold the ingredients together until incorporated.

Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few more times, then transfer it to a 9-inch cake pan lined with plastic wrap and pat it into a flat disk (or shape it by hand on a cutting board into a 9 x 3/4-inch disk). Cover with plastic wrap and refrigerate for 10 minutes.

If the dough was shaped in a cake pan, invert it onto a cutting board. Remove the plastic.

With a sharp knife, cut the dough into 8 even wedges. Arrange the wedges 2 inches apart on the baking sheet. Brush the scones with the remaining 2 tsp. cream and sprinkle with the turbinado sugar.

Bake the scones until lightly browned on top, 15 to 20 minutes.

Spread an unscented, lint-free linen or cotton towel on a large wire rack and put the baked scones on top. Fold the towel over loosely and allow the scones to cool until warm or at room temperature before serving.

Yorkshire Pudding

While testing the beef rib roast recipe, we were reminded of its classic companion, Yorkshire pudding. Similar in texture and flavor to a popover, Yorkshire pudding is made with the delicious fat from the drippings left in the roasting pan. To make it without a roast, you can substitute melted butter or bacon fat for the beef fat.

• 
  
  1-1/2 cups whole milk
  
  


• 
  
  3 large eggs
  
  


• 
  
  Kosher salt
  
  


• 
  
  6-3/4 oz. (1-1/2 cups) all-purpose flour
  
  


• 
  
  3 oz. (6 Tbs.) rendered beef fat
  
  

Position a rack in the lower third of the oven and heat the oven to 450°F. In a medium bowl, whisk together the milk, eggs, and 1/2 tsp. salt until smooth. Whisk in the flour just until incorporated; the batter will be lumpy. pour the fat into a metal 9x13-inch baking pan and put the pan in the oven until hot, about 5 minutes.

Remove the pan from the oven and pour the batter into the hot fat. Bake until puffed and browned, about 20 minutes. Serve immediately.

Turkey Rarebit

For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey.

• 
  
  2 Tbs. unsalted butter; more for the baking sheet
  
  


• 
  
  8 slices sourdough bread, lightly toasted
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  16 thin slices skinless roast turkey breast (or roast chicken breast)
  
  


• 
  
  3 medium scallions, thinly sliced
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  1/2 cup brown or dark amber ale, such as Newcastle
  
  


• 
  
  6 oz. aged English Cheddar, finely grated (about 1-1/2 cups)
  
  


• 
  
  1 tsp. Worcestershire sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack 4 to 5 inches from the broiler and heat the broiler on high.

Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.

Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.

Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.

Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.

Fish and Chips with Tartar Sauce

This is the iconic, beloved, comfort food of England: crispy cod or haddock and crunchy French fries with the traditional accompaniments of creamy, briny tartar sauce and malt vinegar. In the classic manner, the chips are fried twice: first blanched at a low temperature to cook the potatoes through, then fried at a higher temperature to give them their crisp, golden-brown exterior.

For the tartar sauce:

• 
  
  3/4 cup mayonnaise
  
  


• 
  
  2 tsp. thinly sliced fresh chives
  
  


• 
  
  2 tsp. chopped fresh flat-leaf parsley
  
  


• 
  
  1-1/2tsp. prepared English mustard, such as Coleman’s
  
  


• 
  
  1 tsp. minced green olives
  
  


• 
  
  1 tsp. minced gherkins
  
  


• 
  
  1 tsp. minced capers
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  

For the fish and chips:

• 
  
  8 to 9 cups canola oil
  
  


• 
  
  2 lb. russet potatoes, peeled and cut lengthwise into 1/2-inch-thick sticks
  
  


• 
  
  6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  
  


• 
  
  3-1/2 tsp. baking powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/4 cups ice-cold water
  
  


• 
  
  4 thick cod or haddock fillets (6 oz. each), preferably cut from the head end
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 large lemon, cut into wedges
  
  


• 
  
  Malt vinegar for serving
  
  

Make the tartar sauce:

In a small bowl, combine all of the ingredients, adding salt and white pepper to taste. Cover and refrigerate until ready to use, up to 1 day ahead.

Make the fish and chips:

Fill a heavy-duty 6-quart pot about one-third full with oil. Heat the oil over medium heat until it reads 260°F on a deep fat/candy thermometer. Add half of the potatoes and cook, stirring occasionally with a skimmer or a large slotted spoon, until tender (you should be able to cut one with the side of the spoon) but not colored, about 5 minutes. Transfer the chips, shaking them to drain excess oil, to a paper-towel-lined baking sheet and spread in a single layer. Let the oil return to 260°F and repeat with the remaining potatoes.

Put a small rimmed baking sheet in the center of the oven and heat the oven to 250°F

In a medium bowl, combine the flour, baking powder, 1 tsp. salt, and the water. It will have the consistency of pancake batter. Put the batter in the refrigerator and use within 20 minutes.

Raise the temperature of the oil to 325°F over medium-high heat. Pat the fish dry with paper towels and season with 1 tsp. salt and 1/2 tsp. pepper total. One at a time, dip two of the fillets in the batter and turn to coat well. Allow excess batter to drip off. Transfer the fillets to the oil, and fry, flipping once with tongs or a slotted spoon, until crisp and golden-brown, 7 to 8 minutes. Transfer the fillets to a paper-towel-lined plate to drain and then transfer to the baking sheet in the oven to keep warm. Let the oil return to 325°F and repeat with the remaining fillets.

Raise the temperature of the oil to 375°F over medium-high heat. Add a small batch of chips and cook until crisp and golden, about 2 minutes. Using the skimmer or slotted spoon, shake the chips to drain excess oil and transfer them to another paper-towel-lined baking sheet. Sprinkle with salt. Let the oil return to 375°F and repeat with the remaining chips, cooking them in small batches. Keep them warm in the oven as well, but do try to serve everything within about 10 minutes of frying.

Serve the fish and chips with the tartar sauce, lemon wedges, and malt vinegar.
 

Slow-Cooker Steak and Guinness Pie

This simple version of the classic Irish dish has the distinctive bitter flavor of Guinness stout. Although it’s slow-cooked, the hearty beef stew requires minimal prep time. When it’s ready, the puff pastry “tops” are baked separately and served alongside.

• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour; more for rolling
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 lb. boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces
  
  


• 
  
  2 large carrots, cut into 1/4-inch-thick rounds
  
  


• 
  
  1 large yellow onion, coarsely chopped
  
  


• 
  
  3 large cloves garlic, minced
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  1 (12-oz.) bottle Guinness (or other stout)
  
  


• 
  
  1 cup lower-salt beef broth
  
  


• 
  
  2 large russet potatoes (about 1-1/2 lb.), washed and cut into 1-inch cubes
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 sheet frozen puff pastry (about 9 oz.), thawed overnight in the refrigerator
  
  

In a large bowl, combine the flour, 2 tsp. salt, and 1 tsp. pepper. Toss the beef in the flour mixture to coat. Transfer the mixture (including excess flour) to a 6-quart slow cooker and then add the carrots, onion, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours. Add the potatoes and continue cooking until the meat and the potatoes are fork-tender, about 1 hour more.


Position a rack in the center of the oven and heat the oven to 375°F. Coat a large rimmed baking sheet with the cooking spray. On a lightly floured surface, roll the puff pastry sheet into a 10x14-inch rectangle. Put it on the prepared baking sheet and bake until golden-brown, 15 to 18 minutes. Remove from the oven, let cool slightly on a rack, and cut into quarters.


To serve, lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.

Roasted Lamb Loins with Mustard-Herb Crust

The crunchy, sweet-and-savory breadcrumb crust is a delicious contrast to the tender, rosy-red meat of these small roasts. Serve with roasted potatoes and asparagus.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, chopped
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1/2 cup chopped scallions (white and light-green parts only; from about 8­ scallions)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. chopped fresh mint
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 boneless single lamb loin roasts (12 ­to 14­ oz. each), trimmed
  
  


• 
  
  1/2 cup panko
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  2 tsp. honey
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Arrange a flat roasting rack over a heavy-duty rimmed baking sheet.


Heat 2 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, until fragrant but not browned, about 20 seconds. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the mint and parsley and cook, stirring, for another few seconds. Remove from the heat and transfer to a medium bowl.


Pat the lamb loins dry and season with salt and pepper. Heat the remaining 1 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Cook the lamb, turning once, until two sides are nicely browned, about 2 minutes per side. (Since the loins are so small, sear only the top and bottom; you don’t need to bother with the sides.) Transfer the lamb loins to the roasting rack on the baking sheet and let them cool for a couple of minutes.


Stir the panko, mustard, and honey into the scallion mixture and season to taste with salt and pepper. Divide the panko coating between the two loins, gently pressing it on so that it covers the top and comes partway down the sides. Roast the lamb until an instant-read thermometer inserted in the thickest part of a loin registers 125°F to 130°F for medium rare, 15 to 20 minutes, or 130°F to 135°F for medium, 20 to 25 minutes. Transfer the lamb to a cutting board and let it rest for 10 minutes. Slice the lamb 1/2 inch thick and serve; make sure to scoop up any crust that falls off the lamb and scatter it over each serving.

Sweet Potato Cottage Pie

A cottage pie is like a shepherd’s pie, except that it’s made with beef, not lamb. Here, a hearty filling of ground beef, salty olives, savory tomatoes, and warming spices like chile powder, cumin, and cinnamon rein in the sweetness of the creamy sweet potato topping.

For the topping

• 
  
  2 large sweet potatoes (about 2 lb. total)
  
  


• 
  
  1/2 cup whole milk 
  
  


• 
  
  3/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano 
  
  


• 
  
  2 Tbs. unsalted butter, softened
  
  


• 
  
  Kosher salt and
  
  


• 
  
  Freshly ground black pepper 
  
  

For the filling

• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium celery stalks, cut into 1/4-inch dice (about 3/4 cup)
  
  


• 
  
  1 large carrot, cut into 1/4-inch dice (about 3/4 cup)  
  
  


• 
  
  1 medium onion, finely chopped (about 1-1/2 cups) 
  
  


• 
  
  Kosher salt 
  
  


• 
  
  3 medium cloves garlic, minced 
  
  


• 
  
  2 tsp. ground cumin 
  
  


• 
  
  2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano 
  
  


• 
  
  1 tsp. ancho chile powder or other pure chile powder 
  
  


• 
  
  1/4 tsp. ground cinnamon 
  
  


• 
  
  1-1/2 lb. ground beef (85% lean) 
  
  


• 
  
  1 14-oz. can whole peeled tomatoes 
  
  


• 
  
  1/2 cup coarsely chopped pimento-stuffed green olives 
  
  


• 
  
  1/3 cup coarsely chopped raisins or dried cranberries
  
  

Prepare the toppping

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil.

Slice the sweet potatoes in half lengthwise and set them cut side down on the baking sheet. Roast until very tender, about 30 minutes 

When cool enough to handle, scoop the flesh into a medium mixing bowl. Add the milk, cheese, butter, 1 tsp. salt, and 1/2 tsp. pepper and beat with an electric hand mixer on low speed until smooth and creamy, about 1 minute. Set aside. 

Prepare the filing

Heat the oil in a 12-inch sauté pan over medium-high heat. Add the celery, carrot, onion, and 1 tsp. salt. Reduce the heat to medium and cook, stirring frequently, until the vegetables are soft, fragrant, and starting to turn golden, 10 to 15 minutes. Add the garlic, cumin, oregano, chile powder, and cinnamon and cook for 30 seconds. Add the beef, season with 2 tsp. salt, and cook until no longer pink, about 5 minutes. Tilt the pan and spoon off all but about 1 Tbs. of the fat; return the pan to the heat. 

Pour the tomatoes and their juice into a small bowl and crush them with your hands or a fork. Add the tomatoes to the meat and cook, uncovered, until thick, 10 to 12 minutes. Add the olives and raisins and cook for another minute; season to taste with salt. 

Assemble and bake the pie

Tip:

You can use another size dish for baking the pie, but keep in mind that the thickness of the meat and sweet potato layers will change, which may affect the baking time.

Transfer the beef mixture to a 9x9-inch baking dish. Spread the sweet potatoes over the top in an even layer. Bake until bubbling around edges, about 30 minutes. Switch the oven to a high-broil setting and position the rack about 6 inches from the broiler element. Broil the pie until the sweet potatoes are a bit browned, 2 to 4 minutes. 

Let cool at least 15 minutes before serving.