JANUARY 2020 91
Earl Grey Tea Bread
ACTIVE 30 MIN; TOTAL 3 HR 10 MIN
SERVES 6 TO 8
Tea loaves have antecedents across Brit-
ain and Ireland, from Irish barmbrack to
Welsh bara brith and Yorkshire tea
bread. There’s no fat in this recipe, but
please don’t think that this is out of any
kind of ascetic virtue. Making a low-fat
batter simply means that the crumb will
be springier and more robust and so
able to withstand being sliced, toasted,
and spread with a perfect, thick layer of
butter before serving.
2 single-serving Earl Grey tea bags
11 /^4 cups boiling water
2 cups prunes, quartered
2 large eggs
(^1) / (^2) cup plus 2 Tbsp. loosely packed
light brown sugar
11 / 2 tsp. orange zest
21 /^2 cups all-purpose flour
(about 10^5 / 8 oz.)
21 / 2 tsp. baking powder
(^1) / (^4) tsp. fine sea salt
Unsalted or salted butter and
flaky sea salt, for serving
- Preheat oven to 350°F. Line a 9- x
5-inch loaf pan with parchment paper.
Add tea bags to 1^1 / 4 cups boiling water,
and let steep 10 minutes. Discard tea
bags. Add prunes; let stand until some
tea is absorbed and prunes are soft-
ened, about 10 minutes. - Whisk together eggs in a large bowl
until thoroughly blended; slowly stir in
tea and soaked prunes. Stir in brown
sugar and orange zest until just
combined. - Add flour, baking powder, and fine sea
salt to tea mixture. Using a rubber spat-
ula, gently fold until no streaks of dry
flour remain. - Pour batter into prepared loaf pan,
and bake in preheated oven until a
wooden skewer inserted in center
comes out clean, 1 hour to 1 hour and 10
minutes. Let cool in pan on a wire rack
10 minutes. Remove from pan, and let
cool completely on wire rack, about 1
hour and 30 minutes. - Cut loaf into thin slices, and lightly
toast in a toaster or dry skillet. Spread
generously with butter, and sprinkle with
flaky sea salt. —RUBY TANDOH
MAKE AHEAD Wrap completely cooled
tea bread in plastic wrap, and store at
room temperature up to 3 days.
Braised Beef and Handmade
Noodles
PHOTO P. 83
ACTIVE 50 MIN; TOTAL 6 HR 10 MIN
SERVES 4Tender but hearty handmade noodles of
flour, eggs, and whole-milk yogurt add
texture to the stew and thicken the broth.
Store the noodles and broth separately to
prevent the noodles from dissolving.2 Tbsp. olive oil
2 cups (about 8^1 /^2 oz.) plus 1 Tbsp. all-
purpose flour, divided, plus more
for work surface
1 (3-lb.) boneless chuck roast, beef
brisket, or bottom round roast,
trimmed
11 / 2 Tbsp. kosher salt, divided, plus
more to taste
11 / 2 tsp. black pepper, divided, plus
more to taste
1 bunch celery, stalks cut into large
pieces (about 8 cups)
9 cups water
2 large eggs, beaten(^1) / 4 cup plain whole-milk yogurt
(^1) / 4 cup dry red wine (optional)
- Preheat oven to 300°F. Heat oil in a
large Dutch oven over medium. Place 1
tablespoon flour in a fine wire-mesh
strainer, and sprinkle all over beef. Sea-
son with 1 tablespoon salt and 1 teaspoon
pepper. Add beef to Dutch oven; cook,
turning occasionally, until deeply
browned on all sides, 20 to 25 minutes.
Add celery and 9 cups water (water
should come up to just below top of
meat). Bring to a simmer over medium-
high; cover and transfer to preheated
oven. Braise until meat is fork-tender,
about 3 hours. Transfer beef to a work
surface, and shred with 2 forks into large
pieces. Using a slotted spoon, remove
celery from broth, and discard. Set aside
broth in Dutch oven. - While meat cooks, stir together eggs,
yogurt, 1 teaspoon salt, remaining 2 cups
flour, and remaining^1 / 2 teaspoon pepper
in a medium bowl just until dough comes
together. Turn dough out onto a floured
work surface; knead until it forms a ball.
Continue to knead 4 minutes (dough will
be sticky and elastic). Wrap in plastic
wrap, and chill 2 hours. - Remove plastic wrap, and roll dough
out on a floured surface into a 14-inch
square (^1 / 8 to^1 / 4 inch thick). Lightly sprin-
kle flour over top of dough. Using a sharp
knife or pizza cutter, cut dough into
(^1) / 4 -inch-wide noodles. Arrange noodles in
a single layer on a parchment paper–lined
baking sheet. Add wine to reserved broth
and bring to a simmer over medium-high.
Add noodles to broth, and return to a sim-
mer. Cook noodles until tender and just
cooked through, 3 to 4 minutes. (You
should not see a white center when you
bite into cooked pasta.) Return shredded
beef to pot. Stir in remaining^1 / 2 teaspoon
salt. Add salt and pepper to taste, if
needed. —ILIANA REGAN, BURN THE PLACE
MAKE AHEAD Beef can be cooked,
shredded, and stored in broth in
refrigerator up to 2 days ahead.
WINE Full-bodied, peppery Syrah: 2016
Ramey Sonoma Coast
Lemon Curd Tart
PHOTO P. 86
ACTIVE 30 MIN; TOTAL 2 HR 30 MIN
SERVES 6 TO 8
To make a simple topping for this elegant
dessert, add 2 tablespoons granulated
sugar to the leftover egg whites, and whip
to stiff peaks to make a meringue.
1 cup granulated sugar
2 large eggs
2 large egg yolks
2 Tbsp. lemon zest plus^3 / 4 cup fresh
lemon juice (from about 6 lemons)
6 Tbsp. unsalted butter (3 oz.), cut
into pieces
1 baked 8-inch tart shell
11 /^2 cups mixed citrus segments, patted
dry with paper towels
- Preheat oven to 350°F. Whisk together
sugar, eggs, egg yolks, and lemon zest
and juice in a small saucepan over low
until blended. Cook, whisking constantly,
until mixture is thickened (when a line can
be drawn down the back of a wooden
spoon coated with lemon mixture), 7 to 8
minutes. Remove from heat, and add but-
ter, 1 tablespoon at a time, stirring until
butter is almost melted after each
addition. - Pour curd through a fine wire-mesh
strainer into prepared tart shell. Bake in
preheated oven until curd is set (filling will
wobble), 8 to 10 minutes. Let tart cool
completely, about 2 hours. Top with citrus
segments, and serve. —JAMILA ROBINSON
MAKE AHEAD Curd can be made 1 day
ahead and refrigerated in an airtight
container.
NOTE For the tart shell, use F&W’s
tangerine curd tart shell recipe at
foodandwine.com/recipes/
tangerine-curd-tart.