Martha_Stewart_Living_November_2016

1 ½ teaspoons coriander seeds

6 tablespoons unsalted butter

6 cardamom pods, seeds

removed and crushed, pods

reserved

Kosher salt and freshly

ground pepper

4 pounds sweet potatoes,

scrubbed and cut

into ½-inch rounds

⅓cup packed coarsely chopped

cilantro leaves and stems

1.Preheat oven to 450° with

racks in upper and lower thirds.

In a small skillet over medium-

high, toast coriander seeds until

dark brown and fragrant, about

3 minutes. Grind in a spice

grinder, or crush with a mortar

and pestle.

2.In a small saucepan, bring

butter, coriander, cardamom

seeds and pods, 2½ teaspoons

salt, and ½ teaspoon pepper

to a boil. Toss with potatoes

on a rimmed baking sheet to

evenly coat. Transfer half of

potatoes to a second rimmed

baking sheet; spread in a

single layer on both sheets.

3.Roast, flipping potatoes and

rotating sheets once halfway

through, until potatoes are

easily pierced with the tip of

a knife and golden brown in

places, 30 to 35 minutes. Serve,

sprinkled with cilantro.

ROASTED BRUSSELS

SPROUTS WITH CHESTNUTS,

POMEGRANATE,

AND CIDER REDUCTION

Active Time: 25 min.

Total Time: 1 hr.

Serves: 12

This dish can be served warm

or at room temperature.

2 pounds brussels sprouts,

1 ½ pounds halved, ½ pound

thinly sliced

3 tablespoons extra-virgin

olive oil

The shallots can be fried five days

ahead and stored in an airtight

container at room temperature.

Vegetable oil, for frying

6 ounces shallots, thinly sliced

lengthwise (2 cups)

Kosher salt and freshly

ground pepper

2 pounds green beans, trimmed

3 tablespoons unsalted butter

1 lemon, halved

1.Heat ½ inch oil in a small

skillet over medium. When oil

shimmers (320°), carefully

add ⅓ cup shallots. Cook, stirring

occasionally with a fork, until

just golden and bubbles stop

forming rapidly around shallots,

2 to 3 minutes. (They will darken

and crisp as they cool; do not

let darken in oil, or they will

taste bitter.) Transfer to paper

towels, season with salt, and

let stand until cool and crisp.

Continue frying remaining shal-

lots in batches.

2.Combine beans, butter, and

½ cup water in a large straight-

sided skillet; season with salt

and pepper. Bring to a boil over

medium-high, then cook, toss-

ing frequently, until water evap-

orates, butter begins to brown,

and beans are vibrant green

and crisp-tender, 8 to 10 minutes.

(If water evaporates too quickly,

add more, a few tablespoons

at a time.)

3.Transfer beans to a serving

platter and squeeze lemon over

top. Serve, with shallots along-

side, or top with shallots just be-

fore serving.

CARDAMOM-SCENTED

SWEET-POTATO ROUNDS

WITH CILANTRO

Active Time: 20 min.

Total Time: 50 min.

Serves: 12

The mildly spicy, citrusy taste and

floral aroma of cardamom brighten

the rich flavor of the creamy sweet

potatoes in this dish.

to pan, with thicker rind side

facing up. Bake 2½ hours. Mean-

while, in a medium bowl, stir

together honey, Dijon, brown

sugar, and cloves.

2.Unwrap ham. When cool

enough to handle, use a thin-

bladed knife to peel rind from

ham and trim fat all over to

½ inch. Score skin and fat with

tip of knife in opposite direc-

tions, to create a ¾-inch-wide

diamond pattern.

3.Return ham to oven and bake,

uncovered, 30 minutes. Baste

with some of honey-mustard

mixture and continue to bake,

basting every 30 minutes, until

a thermometer inserted into

thickest part of flesh near (but

not touching) bone registers

145 °, about 2 hours more. (If

necessary, add water to pan,

¼ cup at a time, to prevent

scorching, and tent with foil

if ham begins to blacken.)

4.Let ham stand at least 20

minutes before carving, or let

cool completely and serve at

room temperature. Thinly slice

against the bone; serve.

SPICED PEAR-AND-

CRANBERRY CHUTNEY

Active Time: 15 min.

Total Time: 25 min., plus cooling

Makes: About 3 cups

The chutney can be made up

to three days ahead and stored

in an airtight container in the

refrigerator.

12 ounces fresh or frozen

cranberries (3 cups)

3 Bosc pears, peeled, cored,

and cut into ¾-inch pieces

(3 cups)

3 strips (each 3 inches)

orange peel, plus ⅓ cup fresh

juice (from 1 large orange)

⅔cup sugar

1 cinnamon stick

Kosher salt

Kosher salt and freshly

ground pepper

1 cup apple cider

3 tablespoons apple-cider

vinegar

1 tablespoon Dijon mustard

5 ounces roasted and

peeled chestnuts, halved

(quartered, if large)

½cup pomegranate seeds

(from 1 pomegranate)

1.Preheat oven to 450°. On a

rimmed baking sheet, toss

halved brussels sprouts with oil;

season with salt. Spread in a

single layer and roast, stirring

once halfway through, until

browned and crisp in places,

35 to 40 minutes.

2.Meanwhile, combine cider,

vinegar, and Dijon in a saucepan;

season with salt and pepper.

Boil, stirring occasionally, until

syrupy and reduced to ¼ cup,

about 12 minutes.

3.Toss roasted and raw brussels

sprouts with chestnuts, cider

reduction, and ¼ cup pomegran-

ate seeds; season with salt and

pepper. Top with remaining ¼ cup

pomegranate seeds; serve.

VIRGINIA HAM WITH

HONEY-MUSTARD GLAZE

Active Time: 25 min.

Total Time: 5 hr. 30 min.

Serves: 18 to 24

A baked ham is an ideal center-

piece for a holiday table: It’s

equally delicious served warm

or at room temperature, and

the leftovers are excellent in every-

thing from soups to sandwiches

to frittatas.

1 whole bone-in Virginia

honey ham (about 18 pounds),

such as Edwards

½ cup honey

⅓ cup Dijon mustard, plus

more for serving

⅓ cup packed light-brown sugar

¼teaspoon ground cloves

1.Preheat oven to 325° with a

rack in lower third. Line a roast-

ing pan with a rack. Wrap ham

in parchment-lined foil. Transfer

130

THE HANDBOOK Recipes