Innholdsfortegnelse for December 2017 / January 2018 i Bon Appetit

PAN PLAN Baking it in a tube or Bundt pan instead of a cake pan creates more surface area, which leads to better browning. SUGARCOAT A dusting of sanding sugar around the inside of the pan creates crunch and adds a sparkly finish. SLAM DUNK Pour the salted caramel sauce over, or serve it on the side for dipping (turn to page 56 for the recipe). Monkey Bread 8 SERVINGS No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough. DOUGH 1 cup (2 sticks) chilled unsalted butter, cut into 1" pieces, plus more for bowl 1/3 cup whole milk 1 1/4-oz. envelope active dry yeast (about 2 1/4 tsp.) 3 cups (or more) all-purpose flour 3 Tbsp. sugar 1 tsp. kosher salt…

Coconut and Crispy Chickpea Trail Mix Preheat oven to 400°. Spread out one 15-oz. can chickpeas, rinsed, on a paper towel–lined rimmed baking sheet and let drain. Remove paper towels and toss chickpeas with 1 Tbsp. olive oil and . tsp. kosher salt. Roast, tossing halfway through, until golden brown and crisp, 35–40 minutes. Meanwhile, slice three 2x1" pieces orange zest into ½"-thick strips and toss in a small bowl with 1/3 cup pumpkin seeds, 1/4 cup rosemary leaves, 2 Tbsp. olive oil, 1 Tbsp. pure maple syrup, . tsp. cayenne pepper, and . tsp. kosher salt. Remove chickpeas from oven; add pumpkin seed mixture and toss well. Roast until pumpkin seeds are pale green, about 5 minutes. Toss . cup unsweetened toasted coconut flakes into trail mix; let cool.…

LIVING IN NEW YORK CITY has its ups (the diversity! the museums! the pizza!) and its downs (the rents! the crowds! the Knicks!). But even the grumpiest New Yorker has a hard time denying the merriment that envelops the city come December. For the staff of BA, our favorite way to celebrate the season is to grab a friend or partner and get a few drinks. But not just anywhere. There are those bars and restaurants that just seem to embody the holiday season—it could be because of the fireplace in the middle of the room, the epic views of Central Park from your chair, or the absurd amount of decorations above your head. So the next time you’re in New York for the holidays, go see that big Christmas tree…

1 Finish with a Bang Jody Williams, Buvet te, NYC “I always set a long table—at least 12 seats. And after dinner, I lay clementines or satsumas with their green-leaf tops right down the middle. I’ll do nuts, too—walnuts, hazelnuts, chestnuts. We’ll drop beautifully wrapped Italian chocolates and some big bricks of nougat for people to chip away at. And then there’s the chocolate truffle, with spoons for people to run across the surface and create chocolate shavings. Everyone grabs a small plate and serves themselves. It’s participatory. We’ll peel the citrus and suddenly the peels will be everywhere. We’ll start to crack nuts and there will be shells everywhere. That’s when the meal becomes really, really relaxed. You could sit there all night, making conversation, playing card games. That’s…

Polenta Cacio e Pepe Whisk 1 cup polenta (not quick-cooking) and 4 cups water in a pressure cooker to combine. Season with 1 tsp. kosher salt and several grinds of pepper. Bring mixture to a simmer over mediumhigh, whisk again, then seal pressure cooker according to manufacturer’s directions. As soon as cooker hits high pressure, set a timer for 9 minutes. When timer goes off, remove cooker from heat and manually release pressure. Carefully open lid and whisk polenta until homogenous and creamy. Whisk 3 Tbsp. unsalted butter into polenta, then gradually add 4 oz. finely grated Pecorino and/or Parmesan, whisking until melted. Taste and season with more salt, if needed, and lots of pepper. Transfer polenta to a wide shallow bowl and top with more Pecorino and a few…

IF YOU CAN SPREAD peanut butter and jelly on a slice of bread, you can make tamales. Really, it’s that easy (though it involves a few more ingredients). When I was little, my mom gave me a bowl of masa (corn dough), a spoon, and a stack of corn husks and told me to start spreading. After all, making tamales is a group project. That’s why in Mexico and the southern U.S. tamaladas, or tamalemaking parties, are so popular. When I head home to Austin for the holidays, my parents and I still host a big tamalada, where we catch up, drink, laugh, and cook and eat 20 dozen tamales made with pig’s head and pork shoulders. But don’t worry, I’ve scaled down this recipe to make just a couple…

Frosted Malt-Chocolate Biscuits MAKES ABOUT 20 Original malted milk powder can be found in the baking aisle. Look for the Nestlé Carnation brand. 10 oz. semisweet chocolate wafers (disks, pistoles, feves; about 2 cups), divided 3/4 cup (packed) dark brown sugar 1/2 cup unsweetened cocoa powder 2 Tbsp. malted milk powder 1 Tbsp. baking powder 1 1/2 tsp. kosher salt 2 cups all-purpose flour, plus more for parchment paper 3/4 cup (1. sticks) chilled unsalted butter, cut into pieces 1 tsp. vanilla extract ⅔ cup plus 1/2 cup heavy cream 1 Tbsp. light corn syrup Flaky sea salt SPECIAL EQUIPMENT: A 1 1/2"-diameter cookie cutter Pulse 6 oz. chocolate wafers in a food processor until finely chopped. Transfer to a large bowl. Pulse brown sugar, cocoa powder, malted milk powder, baking…

Holiday Gift Guide Edition! Gifts We Love (and How to Use Them) We all want to give presents that will be appreciated, right? We’ve rounded up pretty yet practical objects that will get a workout Market Editor Monica Khemsurov GIFT GUIDE 2/12 You Gotta Give Props Sure, good food should speak for itself, but do you ever wonder why, say, that salmon looks so much more appealing in magazines or on your Instagram feed? Chances are it’s because the platter it’s served on looks like one of these—clean, bold, and special enough to be gift-worthy. SERVE IT UP GIFT GUIDE 3/12 GIFT GUIDE 4/12 Yes, the Pitcher Matters You drove three towns over to track down those thick-cut pork chops from your longtime butcher, hit the farmers’ market early to…

1-BRING IT ALL TOGETHER Stir 1 cup sugar, 1/8 tsp. cream of tartar, and 3 Tbsp. water in a medium heavy saucepan (this is a must) to combine. A flimsy pan will have hot spots, causing the caramel to burn in places. 2-TURN UP THE HEAT Bring sugar mixture to a boil over medium heat, stirring occasionally and scraping around sides to dissolve sugar. Normally, stirring can lead to a grainy caramel, but the cream of tartar prevents crystallization. 3-GET IT GOING Once the sugar mixture is at a rapid boil, reduce heat to medium-low and cook, swirling the pan occasionally. After about 4 minutes, the syrup around the edges will start to turn golden. 4-HOLD FOR GOLD Keep cooking, swirling as the edges darken to equalize the color and…

Curried Lentil, Tomato, and Coconut Soup 4 SERVINGS This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes. 2 Tbsp. virgin coconut oil or extra-virgin olive oil 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 2½" piece ginger, peeled, finely grated 1 Tbsp. medium curry powder (such as S&B) ¼ tsp. crushed red pepper flakes ¾ cup red lentils 1 14.5-oz. can crushed tomatoes ½ cup finely chopped cilantro, plus leaves with tender stems for serving Kosher salt, freshly ground pepper 1 13.5-oz. can unsweetened coconut milk, shaken well Lime wedges (for serving) Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened…

On a dark and windy night last December, in the middle of a brutally cold snowstorm in Montreal, where everybody was speaking French and acting like it was no big deal, I ate one of the greatest bowls of soup I have had in years. I know what you’re thinking: He’s in Canada, the land of ice fishing and beaver-tail soup with foie gras dumplings and smokedmeat maple syrup quenelles served in wooden bowls in smoky tanneries, and I did eat things like that, but no, this soup was made with squash and lime and cilantro and it was at a vibrant and boisterous Haitian restaurant, and it was magical. There are some fundamental reasons why I have absolutely no business writing about eating in Montreal in winter, not least of…

When he was growing up in New Mexico, Neil Patrick Harris’ family started every Christmas morning the same way: with a giant breakfast of scrambled eggs, lots of bacon, and, his favorite, cinnamon rolls. “They were the ones from…the little guy,” he says, by which he means the Pillsbury Doughboy (real name: Poppin’ Fresh). The best part? Icing the tray of piping-hot pastries straight out of the oven. “That was terribly exciting,” says Harris, who appears in Alexander Payne’s sci-fi comedy Downsizing this December. “We rarely did that except Christmas morning.” Over time, rarely became never and the long-held childhood tradition was eventually forgotten. Until now. This year Harris and his husband of three years, David Burtka, plan to revisit the custom with their seven-year-old twins, Harper and Gideon. “David…