2020-04-01 Good Housekeeping

THE WORKBOOK

EVERYTHING BAGEL

CRUSTED SALMON

WI T H H E R B Y

FENNEL SALAD

Active 20 min. | Total 25 min.

1 1⁄2lbs skin-on salmon fillet

2 Tbsp olive oil, divided

Kosher salt and pepper

2 Tbsp everything spice blend

1lemon

1 small bulb fennel, cored and

very thinly sliced, plus

1⁄2 cup fennel fronds

3 scallions, thinly sliced

1⁄2cup flat-leaf parsley leaves

1⁄2cup cilantro leaves

1. Heat oven to 425°F. Place salmon,
   skin side down, on rimmed baking
   sheet and rub with 1 Tbsp oil, then
   sprinkle 1⁄4 tsp pepper and all of
   everything spice on top. Thinly slice
   half of lemon and arrange around
   salmon. Bake until salmon is barely
   opaque throughout, 18 to 22 min.


2. Meanwhile, in bowl, toss fennel
   with juice from remaining lemon half
   (about 11⁄2 Tbsp), remaining Tbsp oil
   and 1⁄4 tsp each salt and pepper.


3. Just before serving, toss fennel
   with scallions, parsley, cilantro and
   fennel fronds. Serve with salmon
   and lemon slices.
   SERVES 4 About 300 cal, 14 g fat
   (2.5 g sat), 37 g pro, 330 mg sodium,
   8 g carb, 3 g fiber

POPPY SEED

BLUEBERRY ROLLS M

Active 50 min. | Total 1 hr. 20 min.

plus chilling and rising

For Dough

6 Tbsp unsalted butter, at room

temp, cut into small pieces

1 1⁄4-oz pkg. (21⁄4 tsp) active

dry yeast (not rapid-rise)

1⁄3cup granulated sugar

3⁄4 cup whole milk, at room temp

2 large eggs, divided

3 1⁄2cups all-purpose flour, divided,

plus more for surface

1 tsp poppy seeds

1 tsp kosher salt

1⁄4tsp baking soda

For Filling

4 Tbsp unsalted butter,

at room temp

1⁄2cup packed light brown sugar

2 tsp ground cinnamon

2 cups fresh blueberries

For Frosting

4 oz cream cheese, at room temp

1 cup confectioners’ sugar

1⁄2tsp pure vanilla extract

1 tsp finely grated lemon zest

plus 1 Tbsp juice

Poppy seeds, for sprinkling

1. Make Dough: In large bowl, place
   butter, yeast, granulated sugar, milk
   and 1 egg. Add 31⁄4 cups flour, poppy
   seeds, salt and baking soda. Using
   hands, bring ingredients together to
   form cohesive dough. Sprinkle some
   of remaining 1⁄4 cup flour on work
   surface and knead dough until soft
   but not sticky, adding a little extra
   flour if necessary. Transfer to clean
   bowl, cover tightly with plastic wrap
   and refrigerate 2 hr. or up to 12 hr.


2. Make Filling: In bowl, combine
   butter, brown sugar and cinnamon.


3. Make Frosting: In bowl, place

110 GH APRIL 2020 KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT H HOLIDAY FAVORITE

2 tsp baking soda

2 tsp baking powder

2 tsp ground cinnamon

1⁄4tsp kosher salt

4 large eggs

3⁄4cup honey

3⁄4cup canola oil

1⁄2cup unsweetened applesauce

12 oz (about 4 large) carrots,

peeled, trimmed and grated

(about 2 cups)

1 cup pecans, chopped

For Frosting

1 1⁄2lbs cream cheese, at room temp

1⁄4cup plus 2 Tbsp honey,

plus more for drizzling

1 1⁄2tsp finely grated orange zest

1. Heat oven to 325°F. Line bottom
   of 18- by 13-in. rimmed baking sheet
   with parchment and spray sides of
   pan with nonstick spray.


2. In small saucepan, bring orange
   zest and juice, apricots and ginger
   to a boil. Remove from heat and
   let cool.


3. In large bowl, whisk together flour,
   baking soda, baking powder, cinna-
   mon and salt. In another large bowl,
   whisk together eggs, honey, oil and
   applesauce. Fold in flour mixture,
   leaving some streaks of flour. Add
   apricot mixture, carrots and pecans
   and fold until just combined.


4. Transfer mixture to prepared
   pan. Bake until wooden pick
   inserted into center comes out
   clean, 18 to 20 min. Let cool.


5. Meanwhile, make frosting: Using
   electric mixer, beat cream cheese,
   honey and orange zest until smooth.
   Spread on cake and drizzle with
   additional honey if desired.
   SERVES 20 About 400 cal, 25 g fat
   (8 g sat), 6 g pro, 340 mg sodium,
   41 g carb, 2 g fiber

Cook & Savor

p. 89

cream cheese and sift confectioners’

sugar over top. Add vanilla, lemon

zest and lemon juice and mix to

combine. Leave at room temp up to

3 hr. or refrigerate up to 12 hr.

4. Lightly dust work surface with
   flour. Roll dough into 12- by 16-in.
   rectangle. Spread with cinnamon
   mixture and scatter blueberries
   on top. Starting from long end, roll
   dough into tight log. Cut log into
   8 pieces and transfer to 9- by 13-in.
   baking dish; let rise at room temp
   until rolls touch and are puffed and
   no longer cool to the touch, 11⁄2 hr.


5. Heat oven to 375°F. Lightly beat
   remaining egg and gently brush all
   over tops and sides of rolls. Bake
   until rolls are light golden brown
   inside, 30 to 35 min., covering with
   foil if outer parts begin to brown
   too quickly. Transfer to wire rack.
   Spread with cream cheese frosting
   and sprinkle with poppy seeds
   if desired.
   SERVES 8 About 580 cal, 22 g fat
   (13 g sat), 10 g pro, 360 mg sodium,
   87 g carb, 3 g fiber

CARROT CAKE

WITH CREAM CHEESE

FROSTING M V H

Active 50 min. | Total 1 hr. 20 min.

plus cooling

For Cake

1 Tbsp finely grated orange zest

plus 1⁄2 cup juice

(from about 1 large orange)

1 cup dried apricots,

roughly chopped

1 tsp finely grated fresh ginger

3 cups all-purpose flour M

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