2019-12-01_Good_Housekeeping

THE WORKBOOK

92 GH DECEMBER 2019 KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT

TRIED + TESTED

STOCKING

STUFFERS

FOR BAKERS

Baking Sheet Liner

Silpat Cookie Baking Mat

$26, SILPAT.COM

For No-Mistake Removal

Small Spatula

Oxo Good Grips

Cookie Spatula

$8, OXO.COM

For Super-Simple Piping

Pastry bags

Ateco Non-Slip Disposable

Decorating Bags

$9 FOR 100, ATECOUSA.COM

GINGERBREAD COOKIES M V

Active 30 min. | Total 1 hr.

FOR GINGERBREAD COOKIES

2 1⁄2 cups all-purpose flour

2 1⁄2tsp ground ginger

1 1⁄2tsp ground cinnamon

1⁄2tsp freshly grated nutmeg

1⁄2tsp baking soda

1⁄4tsp ground cloves

1⁄4tsp kosher salt

1⁄2cup (1 stick) unsalted butter,

at room temp

1⁄2 cup firmly packed dark brown sugar

1 large egg

1⁄4 cup molasses

1 1⁄2 tsp pure vanilla extract

Royal Icing (recipe, page 96), sanding

sugar and white pearl dragées

1. In large bowl, whisk together flour,

ginger, cinnamon, nutmeg, baking soda,

cloves and salt.

2. In large bowl using electric mixer, beat

butter and brown sugar on high speed

until light and fluffy, 4 to 6 min. Beat in egg,

molasses and vanilla. Reduce speed to low

and gradually add flour mixture, mixing

until just incorporated (dough will be soft).

3. Divide dough in portions and roll each

between 2 sheets parchment paper to

1⁄8 in. thick. Refrigerate until firm, at least

30 min., or up to 1 week, wrapped.

4. Heat oven to 350°F. Line baking sheets

with parchment paper. Using floured

cookie cutters, cut out cookies. Place

on prepared sheets.

5. Bake, rotating positions of baking sheets

halfway through, until cookies are light

golden brown around edges, 10 to 12 min.

Cool on sheets 5 min. Transfer to wire

racks to cool completely.

6. Decorate cookies with royal icing, sand-

ing sugar and dragées as desired. Makes

about 2 dozen cookies.

C H I C K E N , S AU S A G E

AND WHITE BEAN STEW M O

Active 50 min. | Total 2 hr. 20 min.

1 Tbsp olive oil

8 chicken thighs (21⁄4 lbs)

Kosher salt and pepper

1 lb sweet Italian sausage (about 5 links)

1⁄2 lb bacon, cut into 1⁄2-in. pieces

1 medium onion, finely chopped

2 medium carrots, finely chopped

1 stalk celery, finely chopped

2 cups fresh breadcrumbs (about 5 oz)

2 cloves garlic, pressed

2 Tbsp fresh thyme leaves

2 15-oz cans cannellini beans, rinsed

2 cups low-sodium chicken broth

1. Heat oven to 350°F. Heat oil in large

Dutch oven on medium. Pat chicken dry

and season with 1⁄4 tsp each salt and pepper.

Place skin side down in pan. Cook until

golden brown, about 6 min. Turn and cook

3 min. more. Transfer to plate.

2. Add sausages to pot and cook until

browned all over, 6 to 8 min. Transfer to

cutting board; let cool before slicing.

3. Add bacon to pot and cook, stirring occa-

sionally, until golden brown and crisp, 8 to 10

min. With slotted spoon, transfer to paper

towels. Discard all but 2 Tbsp of fat in pot.

4. Add onion and 1⁄4 tsp salt to pot and cook,

stirring occasionally, until golden brown and

tender, 5 to 6 min. Add carrots and celery

and cook 3 min. more. Remove from heat.

5. In small bowl, combine breadcrumbs, gar-

lic and thyme and set aside. Stir beans and

broth into pot along with chicken, sausage

and bacon and sprinkle with crumb mixture.

6. Bake until chicken is fork-tender and stew

has thickened, about 11⁄2 hr. Heat broiler and

broil until crumbs are golden brown, about

3 min. Let stand 10 min. before serving.

SERVES 8 About 535 cal, 29.5 g fat (9 g sat),

35 g pro, 800 mg sodium, 31 g carb, 10 g fiber

on the

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KITCHEN