Pumpkin Spice Soul Cakes

Pumpkin Spice Soul Cakes

Trick or Treat! Soul Cakes have an interesting Halloween related history dating back hundreds of years ago – watch my video on Curiosity Stream’s Instagram to find out more. (While you’re at it – sign up for 30 days FREE ALL ACCESS to Curiosity Stream with promo code Nathan!)

Yield: 17 cookies

1 cup (140 grams) black currants

2 tablespoons Grand Marnier

14 tablespoons (197 grams) (cold) unsalted butter, cut into tablespoon sized pieces

1 packed cup (200 grams) light brown sugar

3¼ cups (450 grams) unbleached all-purpose flour, plus more for dusting

1 tablespoon pumpkin pie spice

1 teaspoon kosher salt

3 large egg yolks

2 tablespoons whole milk

 

Place an oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit. Line two sheet trays with parchment paper.

Add currants and Grand Mariner together in a small bowl. Stir well. Set aside.

Add butter and sugar to a stand mixer and mix on medium using the paddle attachment for approximately 10 minutes, until light (in color) and fluffy, scraping the sides down of the inside of the bowl using a rubber spatula halfway through the process.

Add the flour, pumpkin pie spice and salt to a small bowl. Whisk to combine. Set aside.

After mixing the butter and sugar, add 1 egg yolk. Mix on medium-low until the egg fully incorporates into the mixture, approximately 20 seconds. Turn off the mixer and scrape the sides down. Add the second egg yolk and mix until it fully incorporates. Scrape the sides again and then add the third egg yolk. Scrape the sides down once more.

Add the Grand Marnier soaked currants (and any liquid left in the bowl) and mix on medium until it’s incorporated, approximately 10 seconds.

Turn off mixer and add the flour mixture. Mix on low until the dough begins to resemble clumpy sand, approximately 30 seconds. Sprinkle the milk evenly over the dough. Mix on low until the dough comes together and pulls away from the sides of the bowl, approximately 15 seconds. The finished dough will have a play dough consistency.

Turn dough out onto a lightly floured surface. Roll the dough to ½-inch thickness.

Using a 2¾ inch biscuit cutter, punch out as many circles as you can. Reroll dough and continue punching out soul cakes until no more dough remains. Using a kitchen knife or a bench scraper, impress an X shape atop each soul cake.

Evenly space 8 soul cakes on a parchment-lined sheet tray. Place the additional 9 on the second parchment-lined sheet tray.

Bake, one sheet tray at a time, for approximately 7 minutes. Rotate tray and continue baking another 8 minutes, until bottom edges are slightly browned.

Remove from oven and transfer to a cooling rack.

Soul cakes are best served day of, but may be stored in an airtight container for up to 2 days.

 

 

 

Double Chocolate Rye Brownies with Sea Salt

ryebrownie

—> Watch me make these on my YouTube channel! <—

Double Chocolate Rye Brownies with Sea Salt

Yields: 1 (9×13-inch) pan of brownies

 

Nonstick spray, for greasing the pan

12-ounces good quality dark chocolate, 70% cocoa solids

1 cup unsalted butter (2 sticks), cut into 1 tablespoon pieces

5 large whole eggs

1½ cups granulated sugar

½ cup dark brown sugar

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

1½ cups dark rye flour

½ cup cocoa powder (Dutched or natural)

¼ teaspoon Maldon sea salt, for sprinkling over top

 

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Create a foil sling (for easy removal of the brownies) to fit into a 9x13x2-inch pan. Lightly spray the foil with nonstick spray.

Melt the chocolate and butter in a heatproof glass or metal bowl, set over a saucepan of simmering water, stirring slowly to combine. The simmering water should not touch the bottom of the bowl. Once melted, remove from the heat to cool.

Add the eggs, sugars, vanilla extract and salt to the bowl of a stand mixer (you can also use an electric mixer and a medium bowl) and whisk on medium-high until light and fluffy, approximately 7 minutes.

Add the flour and cocoa powder to a medium bowl. Whisk to combine. Set aside.

Slowly stream in the cooled chocolate to the whisked eggs and sugar, while whisking on low, until combined, approximately 1 to 2 minutes.

Add the dry ingredients, one spoonful at a time, to chocolatey bowl, whisking on low until combined.

Pour the brownie batter into the prepared pan. Smooth the top with a spatula. Sprinkle Maldon sea salt over top.

Bake for 22-24 minutes, until the brownies are mostly firm. (Note that a toothpick inserted in the brownies will not come out clean.)

Let brownies cool to room temperature before cutting.

Store any excess brownies in the refrigerator or freezer.

Watermelon and Feta Salad with Fresh Mint

Watermelon and Feta Salad

Yield: 4 to 6 servings

 

6 cups (1-inch) diced seedless watermelon (approximately a 3 pound watermelon)

3 small Persian cucumbers, quartered lengthwise and diced medium (1¾ cups)

2 teaspoons roughly chopped lemon zest (zested on a microplane and chopped)

1 pint (25-30) cherry tomatoes, halved (preferably assorted colors)

2 tablespoons freshly squeezed lemon juice

¼ cup packed fresh basil leaves, roughly chopped

¼ cup packed fresh mint leaves, roughly chopped

¾ cups crumbled sheep’s milk feta cheese

Extra virgin olive oil, to taste

Flaky sea salt, to taste (preferably Maldon or Jacobsen sea salt)

Freshly ground black pepper, to taste

 

Place watermelon, cucumbers, tomatoes, lemon zest and juice, basil and mint in a large mixing bowl. Very gently fold to combine (you don’t want the tomatoes to leach their juice) with a large spoon.

 

Arrange on plates. Sprinkle feta, flaky sea salt and freshly ground black pepper over each plate. Finish with a drizzle of extra virgin olive oil.

Frisee and Traviso Salad with Sherry Vinaigrette

Salad Blood Orange Evoo

Yield: 3 to 4 servings

 

1 large shallot, peeled and diced small

2 tablespoons aged sherry vinegar

3 tablespoons extra virgin olive oil

2 small heads of frisee, cored and leaves cut in half, lengthwise

1 head traviso, cut into 1/3 inch slices on a bias

kosher salt, to taste

freshly ground black pepper, to taste

8 medjool dates, pitted and quartered

3-ounces chevre, torn into small pieces

½ cup pomegranate seeds

½ cup marcona almonds

 

In a small container with a tight fitting lid, combine the shallot, sherry vinegar and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

In a medium bowl, combine the frisee, traviso and vinaigrette. Mix together. Season to taste with salt and pepper.

Divide the salad equally among plates. Equally divide the dates, chevre, pomegranate seeds and marcona almonds among the plates.

Curried Butternut Squash Soup with Pomegranate Seeds

Curried Butternut Squash Soup

Yield: 4 to 6 servings

 

1 (3½-4 pound) butternut squash, peeled, seeded, then cut into 1-inch cubes

½ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

5 tablespoons extra-virgin olive oil, divided, plus more for drizzling

2 large yellow onions, peeled and diced small (3 cups)

⅛ teaspoon crushed red chile pepper (chile flakes), or to taste

1 teaspoon yellow curry powder

1 teaspoon finely chopped fresh thyme

3 large garlic cloves, peeled and chopped roughly (1 tablespoon)

⅛ teaspoon ground cinnamon

4 cups chicken stock or vegetable stock

½ cup freshly squeezed orange juice

Fresh flat-leaf Italian parsley, chopped roughly, for serving

Crème fraîche, for serving

Pomegranate seeds, for serving

 

Adjust an oven rack to the middle position, then preheat the oven to 475ºF.

Add the squash, salt, a few good cranks of pepper and a healthy drizzle of olive oil (enough to fully coat all the squash) to a large bowl and mix well.

Spread the seasoned squash in a single layer on a parchment paper-lined sheet pan and roast, uncovered, for approximately 30 minutes, stirring after 15 minutes, until nicely caramelized and cooked through. Remove from the oven and season to taste with salt and pepper.

Add 3 tablespoons of olive oil, the onions, chile flakes, curry powder and thyme to a small pot and cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft and translucent.

Add the garlic and cook until fragrant, 1 minute.

Add the cinnamon, roasted squash and stock to the caramelized onions. Cover, increase the heat to high and bring to a boil, then reduce the heat to low and simmer for 5 minutes.

Add the remaining 2 tablespoons olive oil and orange juice and purée with an immersion blender until smooth. Season to taste with salt and pepper.

Spoon the soup into bowls and garnish with chopped parsley, a dollop of crème fraîche, and some pomegranate seeds.

Roasted Golden Beet Salad with Frisée, Goat Cheese and Candied Walnuts

Roasted Golden Beet Salad with Frisée, Goat Cheese and Candied Walnuts

Chef Nathan Lyon Beet Salad

Yield: 6 to 8 servings

Beets:

3 pounds golden beets

3½ tablespoons extra-virgin olive oil, divided

¼ teaspoon kosher salt, plus more to taste

⅓ cup water

1 tablespoon freshly squeezed lemon juice

Freshly ground black pepper, to taste

Salad:

1 large head frisée, rinsed, dried, and chopped or torn into bite-size pieces

3 medium oranges

4 ounces goat cheese (chèvre) (about ½ cup)

Candied Spiced Walnuts (or pecans)

Vinaigrette:

2 tablespoons red wine vinegar

4 tablespoons extra-virgin olive oil

3 tablespoons freshly squeezed orange juice (from the oranges)

1 medium shallot peeled and diced small (3 tablespoons)

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.

Cut off the greens half an inch above the beets and reserve for later use (like, sautéed beet greens!). Scrub the beets.

Cut the peel and pith off the oranges, then segment them by cutting between the dividers (i.e. supreme). Discard any seeds, but reserve the juice for the vinaigrette.

In a roasting pan large enough to hold the beets in one layer, add the beets, then drizzle with 1½ tablespoons of olive oil, the salt and water. Cover tightly with aluminum foil, place on a sheet pan and roast in the oven for approximately 50 minutes to an hour, or until the beets are easily pierced with the tip of a knife. Remove from the oven, remove the foil and allow to cool.

When the beets are cool enough to handle, using a not-so-important hand cloth, wipe the beet skins off and discard them. Know this, though: even in your sweetest of dreams, you will most likely never wash the red stains out of that hand cloth.

Cut the beets into wedges, place them in a bowl, then combine 2 tablespoons of olive oil and 1 tablespoon lemon juice in a cup and drizzle over the beets. Fold to combine. Season to taste with salt and pepper.

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Gently toss the frisée and orange segments with your hands, then dress with half the vinaigrette. Season to taste with salt and pepper and additional vinaigrette to tasteDivide the salad among plates, then garnish with the beets, candied walnuts, and goat cheese, divided equally.

Strawberry and Cantaloupe Salad with Fresh Mint

Nathan Lyon Strawberry Canteloupe

Strawberry and Cantaloupe Salad with Fresh Mint

Yield: 2 to 4 servings

 

½ cantaloupe, seeded, rind removed, and sliced into 1-inch sections

2 pints strawberries, hulled and quartered

2 tablespoons of balsamic OR white wine vinegar*

15 medium-sized fresh mint leaves, chopped finely

Freshly ground black pepper, to taste

1 cup crumbled feta cheese

2 tablespoons extra-virgin olive oil

 

1. Gently toss the cantaloupe, strawberries, vinegar of choice*, pepper, and olive oil in a large bowl.

2. Add the feta and chopped mint to the bowl just prior to serving and toss.

*Note: If you prefer the flavor of the strawberries to pop, go with a nice balsamic. If you’re more of a cantaloupe person, go with the white wine vinegar. Both work great.