Vanilla Crescent Cookies

(Vanillekipferln)

MAKES ABOUT 4 1/2 DOZEN

Vanilla sugar may be made easily at home: put a few vanilla beans in a jar, fill it with confectioners' sugar, and let infuse for at least a week.

2 1/4 cups flour
2 cups confectioners' sugar
1/2 cup blanched almonds, finely ground
3 9-gram packets vanilla sugar
Pinch salt
1/2 lb. (2 sticks) cold unsalted butter,
cut into small pieces
1/4 tsp. lemon extract
1 tbsp. milk

1. Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center. Add butter and lemon extract to well. Using your fingers, work flour–nut mixture into butter until dough resembles coarse meal. Sprinkle milk over dough, knead until smooth, and shape into a ball. Cover with plastic wrap and refrigerate for 1 hour.

2. Preheat oven to 350°. Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside. Divide dough into 16 equal pieces. Using your hands, roll each piece of dough out on a clean surface into 3/4"-thick ropes. Cut ropes crosswise into 2 1/2" pieces, then gently pinch ends to round off edges. Shape pieces of dough into small crescents and transfer to parchment paper–lined baking sheets. Bake until golden around edges, 12–14 minutes. Allow cookies to cool for 1 minute, then transfer a few at a time to bowl of sugar and coat well. Transfer cookies to a rack to let cool completely. Cookies may be stored in airtight containers for up to 1 week.

This recipe was first published in Saveur in Issue #71

Swiss Raspberry Preserve–Filled Sandwich Cookies

(Spitzbuebe)

MAKES ABOUT 3 DOZEN

This recipe came from master baker and cookbook author Nick Malgieri. You can make and chill the dough for these cookies up to two days in advance.

3/4 lb. (3 sticks) butter, softened
2 cups confectioners' sugar
3 egg yolks
3 1/2 cups flour
1 cup seedless raspberry preserves

1. Beat butter and 1 1/2 cups of the sugar in a large bowl with an electric mixer on low speed. Increase speed to medium; beat until light and fluffy. Add yolks one at a time, beating until smooth after each addition. Reduce speed to low and add flour 1/2 cup at a time, beating after each addition to combine. Scrape sides of bowl with a spatula; give the dough one last stir. Transfer dough onto a large sheet of plastic wrap and press it into a 9" × 11" rectangle. Cover with more plastic wrap, place on a large plate, and let chill for 1 hour.

2. Arrange racks in upper and lower thirds of oven; preheat to 325°. Divide chilled dough into 6 pieces. Rewrap 5 pieces individually in plastic wrap and chill. On a lightly floured surface, work the dough piece gently with a rolling pin to warm it slightly. Keeping surface and dough floured, roll dough into a 9" square. (If dough sticks, gently run a spatula underneath it, to release it.) Using a 3" round cookie cutter, cut out 9 circles of dough and transfer them to a parchment paper–lined baking sheet about 1" apart; reserve scraps. Repeat process with remaining chilled dough pieces. Combine leftover scraps into a ball. Reroll dough and continue cutting circles. Using a 1 1/4" round cookie cutter, cut a hole in the center of half of the circles—these are the tops. Bake all cookies in batches, rotating pans halfway through, until just pale golden, about 15 minutes. Let cookies cool completely.

3. Put preserves into a small pot and bring to a boil, stirring, over medium heat. Reduce heat to medium-low and simmer, stirring, until thickened and reduced by about one-quarter, about 5 minutes. Transfer preserves to a bowl; let cool. Put remaining 1/2 cup confectioners' sugar into a sieve; dust cookie tops. Turn whole cookies upside down—these are the bottoms; spoon about 1/2 tsp. of preserves onto each. Using a small spatula, spread preserves to within 1/8" of the edges. Cover each with a cookie top. Transfer remaining preserves into a plastic bag and snip the end. Using it like a piping bag, pipe a small amount of preserves into each hole. Serve cookies immediately or store between sheets of wax paper in an airtight container at room temperature.

This recipe was first published in Saveur in Issue #98

Branka's Fish Soup

(Fischsuppe von Branka)

SERVES 6

Every summer, our hosts in Vienna can several dozen pounds of fresh tomatoes for using all year long; some went into this soup.

1 28-oz. can whole peeled plum tomatoes, coarsely chopped
2 small yellow onions, peeled and finely chopped
2 medium carrots, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
1 cup vegetable oil
1/2 bulb celery root, trimmed, peeled, and finely chopped
1 cup sweet paprika

1 bouquet garni (10 celery leaves, 2 bay leaves, 1 tsp. drained
pickled green peppercorns, and 2 cloves peeled garlic tied
in cheesecloth sachet with kitchen twine
1 4-5-lb whole catfish, cleaned, fileted, and skinned, head
and tail reserved
4 slices country bread, cut into 1/4" cubes
Salt

1. Put tomatoes and their canning juices, half the onions and carrots, and one-quarter of the garlic into a small pot and simmer over medium heat until onions are soft, 10-15 minutes. Meanwhile, heat 1/4 cup of the oil in a large pot over medium-high heat. Add celery root and remaining onions and carrots and cook until soft, 8-10 minutes. Add paprika, tomato mixture, bouquet garni, 12 cups cold water, and fish head and tail. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, for 45 minutes.

2. Heat remaining oil in a large skillet over medium heat. Add bread cubes and cook until golden, 6-7 minutes. Add remaining garlic, season to taste with salt, and cook, stirring constantly, 1-2 minutes more.

3. Remove and discard fish head and tail and bouquet garni from pot. Add fish filets and simmer stirring and breaking up fish with the back of a wooden spoon occasionally, until fish is cooked through, 20-25 minutes. Divide soup between 6 warm soup bowls. Garnish with croutons.

This recipe was first published in Saveur in Issue #71

Cooked and Raw Vegetable Salad

SERVES 6 – 8

This salad can be adapted for just about any assortment of fresh vegetables, but for optimal results, try to create a contrast of flavors and textures.

1⁄3 cup extra-virgin olive oil
1⁄2 cup pine nuts
6 large shallots, peeled and thinly sliced
1 yellow bell pepper
2 lbs. fresh peas, shelled to yield 2 cups
1⁄2 lb. green beans, trimmed and cut into 1"–2" pieces
1 bunch watercress, washed and chopped
3 bunches mâche, washed and trimmed (or 1 head baby
bibb lettuce, washed and torn into pieces)
Leaves from 1 bunch celery
3 small stalks celery, sliced paper-thin
1 fennel bulb, trimmed and finely chopped
1 cup coarsely chopped fresh basil leaves
1 cup coarsely chopped fresh parsley
4 scallions, white parts only, finely chopped
Juice of 1 lemon
Salt and freshly ground black pepper

1. Heat a small amount of the oil in a small skillet over medium heat. Add pine nuts and cook, stirring, until brown, about 2 minutes. Drain on paper towels and set aside.

2. Return skillet to heat and, if necessary, add more oil. Add shallots and cook, stirring occasionally, until golden, about 15 minutes. Drain on paper towels and set aside.

3. Meanwhile, char pepper over a flame or under a broiler, turning to blacken all over. Place in a paper bag, close, and steam 15 minutes. Rub off skin, cut in half, remove core and seeds, and dice. Set aside.

4. Bring a medium pot of salted water to a boil. Add peas and green beans, reduce heat to medium-low, and cook briefly so that both peas and beans retain a little crunch, about 4 minutes. Drain in colander and stop the cooking by running under cold water. Pat dry.

5. Combine pine nuts, shallots, pepper, peas, beans, watercress, mâche, celery leaves, celery, fennel, basil, parsley, and scallions in a large salad bowl. Mix together lemon juice and remaining oil in a small mixing bowl and drizzle over salad. Toss well and season to taste with salt and pepper.

This recipe was first published in Saveur in Issue #11

Salad of Shrimp and Roasted Peppers

(Insalata di Scampi e Peperoni Arrosti)

SERVES 8

Eugenia Bone, contributing writer for SAVEUR, shared her grandmother's recipe for this dish. She developed this recipe as a substitute for the more traditional, but heavier, Italian roasted-eel salad.

1 large red bell pepper
16 medium shrimp, peeled, deveined, and steamed
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh mint
2 tbsp. extra-virgin olive oil
1 tsp. fresh lemon juice
Salt and freshly ground black pepper

1. Preheat oven to 500˚. Put pepper in a small pan, and place in oven to roast until the skin is charred and the flesh has softened, 15–20 minutes. Set aside pepper, and when cool enough to handle, remove and discard skin, stem, and seeds, then cut flesh lengthwise into 1/4"-wide strips.

2. Mix together peppers, shrimp, parsley, mint, oil, and lemon juice in a medium bowl. Season with salt and pepper. Set aside for 30 minutes before serving at room temperature.

This recipe was first published in Saveur in Issue #31

Pork Pie

(Tourtière)

SERVES 8

Tourtière is a French-Canadian Réveillon staple.

FOR THE CRUST:
2 3/4 cups flour
1 tsp. salt
1 cup vegetable shortening, cut into pieces
1 egg yolk
1 1/2 tsp. white vinegar
2 tbsp. heavy cream

FOR THE FILLING:
2 tbsp. vegetable oil
1 lb. ground pork
1 small white onion, peeled and chopped

1.For the crust: Sift together flour and salt into a bowl, and add to flour mixture, stirring with a fork until dough just begins to hold together. Transfer dough to a lightly floured surface, and knead several times with the heel of your hand. Divide dough in half, shape into 2 flat discs, wrap in plastic, and refrigerate for 1 hour.

2. For the filling: Heat oil in a skillet over medium heat. Add meat and onions, and cook, breaking up meat with a wooden spoon, until juices have evaporated, about 15 minutes. Add milk, and cook until evaporated, about 15 minutes. Remove from heat; add potato and quatre-épices, and season to taste with
salt and pepper. Set aside to cool completely.

3. Preheat oven to 400º. Roll out dough on a lightly floured surface into two 11'' rounds. Fit 1 round into a 9'' glass pie plate. Fill pastry bottom with meat filling. Cover with remaining pastry round. Fold edges of dough under, and crimp edges. Brush top with cream. Make several slits in top of pastry to allow steam to escape. Bake until pie is golden brown, about 30 minutes. Set aside to cool for at least 10 minutes before serving.

This recipe was first published in Saveur in Issue #47

Mrs. Maduro's Meat Pies

MAKES 3 DOZEN

During the holidays, the Maduro family makes and sells thousands of these pies.

FOR THE FILLING:
1 lb. lean ground chuck
2 tomatoes, peeled, seeded, and chopped
1 yellow onion, peeled and finely chopped
1 clove garlic, peeled and minced
4 pimiento-stuffed green olives, minced
2 tbsp. butter
1 tbsp. cider vinegar
1 tsp. dried red pepper flakes
1 tbsp. minced fresh parsley
Leaves from 1 sprig fresh thyme
Salt and freshly ground black pepper
1 tbsp. flour
1/2 tsp. dry mustard
3 tbsp. dry sherry

FOR THE DOUGH:
4 cups flour
1 tsp. salt
1 1/4 cups lard or vegetable shortening
2 eggs, beaten

1. For the filling: Combine meat, tomatoes, onions, garlic, olives, butter, vinegar, red pepper flakes, parsley, and thyme in a large skillet, and season to taste with salt and pepper. Cover, and cook over medium heat until liquid evaporates, about 30 minutes. Mix together flour, mustard, sherry, and 1/2 cup water in a small bowl; then add to meat, stirring until mixture thickens, 3–5 minutes. Set filling aside to cool.

2. For the dough: Sift together flour and salt in a large bowl. Using a pastry cutter or 2 knives, cut in lard; then add up to 1 cup ice water, stirring with a fork until dough holds together. Transfer to a lightly floured surface, and shape into 2 balls. Roll out each ball until 1/4'' thick. Use a 3'' round cutter to cut 36 circles from each half of dough. Fit half the circles into 2 1/2'' round fluted tart tins. Fill each with 1 tbsp. filling, and cover each with remaining dough circles. Seal edges with a fork. Brush with egg wash, and prick top once.

3. Preheat oven to 400°. Set tins on a baking sheet, and bake until golden, about 30 minutes. Serve hot or at room temperature.

This recipe was first published in Saveur in Issue #47

Pork Roast with Corn Bread-Apple Dressing

SERVES 6

This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.

4 oz. slab bacon, finely diced
2 tbsp. butter
1 small yellow onion, peeled and chopped
1 rib celery, trimmed and chopped
1 fuji or other crisp, juicy apple,
peeled, cored, and chopped
1/4 cup shelled pecans, toasted and chopped
Leaves from 4 sprigs thyme, chopped
Leaves from 1 sprig sage, chopped
2 cups crumbled corn bread
1/4 tsp. cayenne
1/3 cup chicken stock
Salt and freshly ground black pepper
1 4-lb. pork loin rib roast, chine bones cracked,
rib bones frenched

1. Preheat oven to 350º. Fry bacon in a large skillet over medium heat until crisp, 8–10 minutes; transfer with a slotted spoon to a large bowl. Increase heat to medium-high and add butter to bacon fat in skillet; then add onions and celery and sauté until golden, 6–8 minutes. Add apples, pecans, thyme, and sage and cook until apples soften, 3–5 minutes; transfer to bowl with bacon. Add corn bread, cayenne, stock, and salt and pepper to taste to bowl and toss well.

2. Put pork on a cutting board with tips of ribs pointing straight up. Using a long, sharp knife, cut along length of loin where loin meets ribs until you reach about three-quarters of the way down loin; then, without completely detaching loin from ribs, begin slicing loin, "unrolling" it into a wide 1"-thick slab.

3. Season loin with salt and pepper. Spread dressing over meat, roll up jelly-roll style to ribs, then tie with kitchen twine. Season with salt and pepper, transfer to a roasting pan meat side up, and roast until internal temperature registers 160º, 60–70 minutes. Loosely cover roast with foil and set aside to rest for 15 minutes before carving. Serve with roasted root vegetables, if you like.

This recipe was first published in Saveur in Issue #62

Standing Rib Roast with Bordelaise Sauce

SERVES 8

Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.

12 cloves garlic, peeled
1 4-rib roast (about 8 lbs.)
Salt and freshly ground black pepper
1 bottle red wine
4 carrots, peeled, trimmed, and chopped
4 ribs celery, chopped
2 sweet onions, peeled and chopped
5 bay leaves
1 bunch fresh thyme
2 tbsp. demi-glace
4 shallots, peeled and finely chopped
1⁄4 cup minced fresh parsley
4 tbsp. butter

1. Preheat oven to 425°. Mince 8 cloves of the garlic. Rub roast with all but 1 tbsp. of the minced garlic and season with salt and pepper. Roast beef, bone side down, in a roasting pan until well browned, 30-40 minutes. Reduce oven temperature to 325° and roast for 45 minutes. Meanwhile, boil wine in a pot until reduced to 3⁄4 cup.

2. Remove roast from pan and pour off drippings. Return roast to pan and scatter carrots, celery, onions, remaining garlic cloves, 3 of the bay leaves, and all but 3 sprigs of the thyme around roast. Roast beef until internal temperature of meat registers 120° for rare, about 30 minutes more. Transfer roast to a carving platter, discard twine, loosely cover with foil, and let rest.

3. Transfer vegetables in pan and drippings to another saucepan. Skim off fat, setting 1 tbsp. aside. Add 3 cups water to roasting pan and bring to a boil on top of stove over medium heat, scraping browned bits stuck to bottom of pan with a wooden spoon. Transfer pan juices to saucepan and add reduced wine, demi-glace, 1⁄4 of the shallots, and reserved thyme and bay leaves. Simmer over medium heat for 20 minutes. Strain sauce into a bowl, discarding solids. Return saucepan to medium heat. Add reserved fat and remaining shallots and minced garlic and cook, stirring often, until soft, 3-5 minutes. Add strained sauce to saucepan and bring to a simmer. Remove from heat, then whisk in parsley and butter. Adjust seasonings. Carve roast and serve with sauce on the side.

This recipe was first published in Saveur in Issue #80

Roast Tenderloin Beef with Jack Daniels Sauce

SERVES 6 - 8

This dish is introduced by the "Squire" at the annual Bracebridge Dinner, a Christmastime tradition for seven decades at the Ahwahnee Hotel in Yosemite National Park.

1 3-4-lb. piece beef tenderloin, well trimmed
Salt and freshly ground black pepper
2 tbsp. vegetable oil
1⁄2 cup Jack Daniel's whiskey
1 shallot, peeled and minced
1 1⁄2 tsp. green peppercorns
1 1⁄2 tsp. red peppercorns
1⁄4 cup rich veal or beef stock
4 tbsp. butter, cut into pieces

1. Preheat oven to 400º. Generously season beef with salt and pepper. Heat oil in a large ovenproof skillet over high heat. Add meat and brown on all sides, about 1 minute per side. Transfer skillet to oven; roast meat until internal temperature reaches 125º for rare, 15-20 minutes, or 135º for medium rare, about 25 minutes. Transfer meat to a cutting board, cover loosely with foil, and set aside for 15 minutes before slicing.

2. Meanwhile, warm whiskey in a small pan over low heat. Return the ovenproof skillet to medium heat. Add shallots and cook, stirring frequently, until lightly browned, 1-2 minutes. Add green and red peppercorns, then whiskey, and carefully ignite with a kitchen match. When flames die out, continue cooking for 1 minute. Add stock and cook, stirring, until reduced by half, 1-2 minutes. Add butter, a few pieces at a time, swirling skillet over heat until melted and sauce is velvety, 2-3 minutes. Adjust seasonings.

3. Serve meat with whiskey sauce and boiled fingerling potatoes, sugar snap peas, and carrots, if you like.

This recipe was first published in Saveur in Issue #55

Prime Rib

SERVES 8 – 10

Nowadays, most meat markets sell standing beef rib roasts whose smaller connective bones—called the chine bone and the feather bones—have already been removed (the chine is often tied back on to protect the meat from the oven's intense heat), which makes the meat easier to carve and produces a more handsome roast. Some markets will even slice the meat off the rib bones and then tie them back on; we found that the roast came out juicier when the bones were left attached. Either way, be sure the roast is tied at intervals between the rib bones; otherwise the flavorful crust may peel away from the meat during roasting.

1 5-bone beef standing rib roast (10–12 lbs.),
chine bone removed and tied back on
2 tbsp. kosher salt
1 1⁄2 tbsp. dry mustard, preferably Colman's (see
Canned Heat)
1 1⁄2 tbsp. chopped fresh rosemary leaves
Coarsely ground black pepper, to taste

1. Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set the beef in a 12" × 14" roasting pan. Cover loosely with plastic wrap and refrigerate for 2–3 days.

2. Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature. Arrange rack in lower third of oven and heat to 450°. Roast the beef, rib side up, until it begins to brown and sizzle, 20–25 minutes. Reduce temperature to 325°; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120° (for medium rare), about 2 hours more. Transfer roast to a carving board and reserve any pan juices. Cover loosely with foil and let rest for 25–30 minutes. Remove and discard chine bone. Carve roast (following steps in Carving Prime Rib) and serve with reserved pan juices.

This recipe was first published in Saveur in Issue #107

Roasted Fresh Ham with Orange Glaze

SERVES 15 – 20

Fresh uncured ham makes a wonderful holiday roast: It's a good, big cut for a party, tender and marbled but not fatty. Oranges, with their clean, citrusy spark, are an excellent foil for the pork's rich taste.

FOR THE HAM:
1 15–20-lb. fresh ham on the bone
6–7 cloves garlic, peeled and sliced
Salt and freshly ground black pepper
4 lbs. shallots, peeled
2 cups freshly squeezed orange juice

FOR THE GLAZE:
1 cup orange marmalade
1/4 cup freshly squeezed orange juice
1 tbsp. dijon mustard

1. For the ham: Place oven rack in lower third of oven, then preheat oven to 325°. Put ham in a large heavy roasting pan. Trim off tough outer skin, then score the fat in a crosshatch pattern. Make small incisions all over the ham with the tip of a paring knife, inserting a piece of sliced garlic in each slit as you go. Rub ham with salt and pepper to taste. Roast in oven for 2 hours, then remove ham and set aside.

2. For the glaze: Combine orange marmalade, orange juice, and mustard in a small saucepan. Simmer over medium heat for 10 minutes, stirring often. Remove from heat and set aside.

3. Brush entire surface of ham generously with orange glaze. Scatter peeled shallots around ham in bottom of roasting pan, add orange juice, then return to oven to roast. Continue to baste ham every 30 minutes. Roast ham until browned and internal temperature reaches 170° on a meat thermometer in thickest part, 3–4 hours more.

4. Transfer ham to a cutting board or platter, cover loosely with foil, and allow to rest for 20 minutes. Carve slices perpendicular to the bone and serve with roasted shallots and pan juices.

This recipe was first published in Saveur in Issue #39

Mustart-Glazed Christmas Ham

(Senapsgriljerad Julskinka)

SERVES 12

This is how the Swedes do Christmas ham.

9-lb. corned ham
2 carrots, peeled
2 celery ribs
2 bay leaves
5 white peppercorns
2 yellow onions, peeled
18 cloves
1⁄2 cup mild Swedish mustard
2 egg yolks
6 tbsp. honey
3 tbsp. fine bread crumbs

1. Place a ham in a large pot. Add carrots, celery ribs, bay leaves, peppercorns, and onions, each studded with 6 cloves. Cover with water, cover pot, and simmer over low heat, skimming occasionally, for 3 hours.

2. Remove ham from broth (reserve broth for dip-in-pot) and place on a cutting board. Cut away and discard rind. Preheat oven to 325°.

3. Combine mustard, egg yolks, and honey in a bowl and mix well. Place ham, fat side up, on a rack set in a roasting pan. Glaze top of ham and bake for 25 minutes. Increase heat to 400° and cook, basting with glaze, for 15 minutes. Sprinkle with bread crumbs and bake until golden, 15 minutes. Cool, then slice. Serve with coarse mustard.

This recipe was first published in Saveur in Issue #23

Classic Eggs Benedict

SERVES 4

The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state, so it isn't as likely to separate as the version made by hand with a whisk.

2 cups distilled white vinegar
2 1/2 tsp. kosher salt, plus more to taste
1 tbsp. vegetable oil
8 slices Canadian bacon
3 egg yolks
1 tbsp. plus 1 tsp. fresh lemon juice
1⁄4 tsp. Tabasco
8 tbsp. unsalted butter, melted
8 eggs, cracked into separate small bowls
4 English muffins, pulled apart by hand and toasted
Paprika or cayenne, for garnish

1. Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer.

2. Heat oil in a 12" skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.

3. Combine yolks, lemon juice, 4 tsp. warm water, Tabasco, and remaining salt in a blender; turn to medium speed and slowly drizzle in butter to make the hollandaise. Transfer to a bowl; set aside, covered.

4. Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Divide muffin halves between 4 plates; top each half with 1 slice of bacon and 1 egg. Spoon 2–3 tbsp. sauce over each egg. Sprinkle with paprika or cayenne.

This recipe was first published in Saveur in Issue #114

Home Fries

SERVES 2

Boiling the potatoes for this dish ahead of time and letting them cool completely, preferably in the refrigerator overnight, allows them to cook faster and brown better than raw potatoes.

1 lb. boiled potatoes, cold and peeled
4 tbsp. rendered bacon fat or canola oil
1 small yellow onion, thinly sliced
1⁄2 tsp. paprika
1⁄4 tsp. ground cumin
Kosher salt and freshly ground
black pepper to taste

1. Cut potatoes into 1⁄2" cubes. Heat 2 tbsp. of the bacon fat or oil in a heavy-bottomed 12" skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until they begin to brown, about 10 minutes.

2. Add remaining bacon fat or oil, onions, paprika, cumin, and salt and pepper to taste. Cook, stirring and scraping the bottom of the skillet with a metal spatula, until the potatoes form a golden brown crust and the onions soften and brown, 15–20 minutes.

This recipe was first published in Saveur in Issue #114

Cornflake-Crusted Brioche French Toast

SERVES 4

The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C.

1 loaf brioche bread (about 1 lb.)
1⁄3 cup half and half
2 tsp. sugar
1 tsp. ground cinnamon
1⁄4 tsp. fine salt
1⁄4 tsp. orange zest
4 eggs, lightly beaten
2 cups cornflakes, coarsely crushed
6 tbsp. unsalted butter
Confectioners' sugar
Maple syrup

1. Slice brioche loaf into eight 1"-thick slices with a serrated knife. Using a 3" round cookie cutter, cut each slice into a circle and set aside. (Reserve bread scraps for bread crumbs.)

2. In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs. Put cornflakes into another shallow dish. Working with 1 circle of brioche at a time, dip in the egg mixture, allowing brioche to soak for 10 seconds on each side, then coat in the cornflakes. Transfer to a sheet tray lined with waxed paper.

3. Heat 3 tbsp. of the butter in a 10" nonstick skillet over medium heat until just foaming. Transfer 4 slices of brioche to the pan and cook, turning once, until both sides are golden brown, about 4 minutes. Divide the french toast between 2 serving plates. Wipe out skillet, add remaining butter, and repeat process. Dust the french toast with confectioners' sugar and drizzle with maple syrup. Serve with berries and sliced fruit, if you like.

This recipe was first published in Saveur in Issue #114

Tequila Sunrise

MAKES 1

The recipe for this complex, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published by the Agua Caliente resort in Tijuana, Mexico, in 1934. Click here for more recipes of our favorite eye-openers.

2 oz. agave blanco tequila
2 tsp. crème de cassis
Half a lime plus the juice
1 tsp. grenadine
2 oz. seltzer water.

1. In a highball glass, combine tequila, crème de cassis, half the lime plus the juice, and grenadine. Add seltzer. Stir to combine, and fill glass with cracked ice.

Baked Eggs

SERVES 2

Wonderfully adaptable, baked eggs (sometimes called shirred eggs) are made by baking or broiling eggs with various ingredients. This recipe produces firm whites and velvety yolks.

1 tbsp. unsalted butter
4 tbsp. cooked chopped spinach
that's been squeezed to extract excess liquid
4 eggs into each dish
1⁄2 tomato
2 tbsp. heavy cream
1 slice bacon, cooked and chopped
2 tbsp. grated parmesan
1⁄2 tsp. chopped fresh thyme
1⁄4 tsp. grated nutmeg
Kosher salt and freshly ground black pepper

1. Heat oven to broil and place a rack 10" from the heating element. Grease two 8-oz. gratin dishes with butter. To each dish, add 2 tbsp. spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs into each dish.

2. Cut tomato into 4 wedges and nestle 2 wedges on opposite sides of each dish. Pour 1 tbsp. heavy cream into each dish. Add half of the bacon to each dish.

3. Sprinkle each dish with 1 tbsp. parmesan, 1⁄4 tsp. thyme, 1⁄8 tsp. nutmeg, and salt and pepper to taste. Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5 minutes.

4. Use tongs and a kitchen towel to transfer dishes to 2 serving plates lined with paper napkins to prevent the dishes from slipping.

Philippine-Style Brioche

(Ensaimada)

MAKES 10 ROLLS

Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead. Dutch edam cheese is sprinkled inside and on top of the dough, offering a subtle counterpoint to the breads' sweetness; for a more savory roll, add more cheese. To make these rolls, you will need ten 5 1⁄2" fluted brioche molds.

1⁄2 cup milk
3 tbsp. active dry yeast
3⁄4 cup sugar
22 egg yolks, at room temperature
2 cups unsalted butter (4 sticks),
at room temperature, plus more for greasing
7 cups sifted flour
2 eggs, at room temperature
1 2⁄3 cups plus 2 tbsp. grated aged edam cheese

1. Heat milk and 1⁄2 cup water to 115°. Stir in yeast; let sit until foamy, about 10 minutes.

2. Meanwhile, combine sugar, 12 yolks, and 4 tbsp. butter in the bowl of a standing mixer fitted with the whisk attachment. Beat on medium speed until smooth, about 2 minutes. Add yeast mixture and 1 cup flour; beat for 10 minutes. Remove bowl; cover with a damp kitchen towel. Set dough aside in a warm place to let rest, about 15 minutes.

3. Combine eggs and remaining yolks in a bowl. Return bowl of dough to mixer; replace whisk attachment with a dough hook. Working in 4 batches, beat in 1 1⁄2 cups flour, 3 tbsp. butter, and one-fourth of the egg mixture per batch on medium speed. Scrape down sides of bowl; remove bowl and cover with the towel; set dough in a warm place to let rest for 15 minutes.

4. Return bowl of dough to mixer; knead on medium speed while adding remaining butter in 4 batches. (Stop occasionally to scrape down dough hook.) Continue to knead until dough is elastic, 18–20 minutes.

5. Using your hands, grease a marble slab or other smooth surface with a little butter. Transfer dough to the greased work surface; divide into 10 equal pieces. Roll each piece into a ball; flatten each ball into a 6" circle. Fold edges of each circle in toward center. Transfer dough pieces, seam side down, onto 2 greased baking sheets. Cover with damp towels; set aside in a warm place to let rest for 10 minutes.

6. Line ten 5 1⁄2" fluted brioche molds with 9" circles of parchment paper. Divide molds between 2 baking sheets. Working with one dough piece at a time, use your hands to press it into a paper-thin, translucent square, about 14" x 14", on the greased surface. (The dough will tear in some places; that's okay.) Sprinkle the dough square with 2 tbsp. cheese. Starting at the edge closest to you, use your fingertips to roll the dough toward the far edge, forming a rope about 1⁄2" thick. Gently flatten the rope. Roll the rope into a spiral, tucking the end under. Transfer the spiral to a mold, tucked end down. Cover the molds with damp towels; set in a warm place to let rest until almost doubled in size, 1 1⁄2–2 hours.

7. Arrange a rack in the lower third of oven and heat to 350°. Sprinkle 1 tbsp. cheese over top of each risen dough. Bake breads, one baking sheet at a time, until golden brown and puffed, about 20 minutes. Let breads cool before unmolding.

This recipe was first published in Saveur in Issue #116

Breakfast Biscuits

MAKES ABOUT 20

The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen by Jeanne Voltz (Longstreet Press, 1998).

6 cups flour, preferably White lily flour
3 tbsp. baking powder
1 tbsp. salt
6 tbsp. cold butter, cut into small pieces
6 tbsp. cold vegetable shortening
2 1⁄2 cups buttermilk

1. Preheat oven to 500°. Combine flour, baking powder, and salt in a large mixing bowl. Using a pastry cutter, 2 table knives, or your fingers, work butter and shortening into flour mixture until it resembles coarse meal. Add 2 1⁄4 cups of buttermilk and gently stir with a rubber spatula or wooden spoon until a stiff, slightly tacky dough forms, adding a little more buttermilk if dough is too dry.

2. Transfer dough to a floured surface and quickly knead 2-3 times. Roll dough to a 1" thickness. Using a 2 1⁄2" round cookie cutter, cut out biscuits and set aside. Gather dough scraps together and repeat process, making 20 biscuits in all. Put biscuits on a parchment paper-lined cookie sheet about 1⁄2" apart as they are formed. Bake biscuits until they have risen and turned golden brown on top, 10-12 minutes.

3. Serve biscuits hot, slathered with butter and⁄or with thin slices of Baked Country Ham, if you like.

This recipe was first published in Saveur in Issue #80

Eggnog

SERVES 6

Eggnog has become the quintessential Christmas drink—holiday parties just wouldn't be the same without it—but the ubiquitous store version doesn't hold a candle to this preparation.

2 cups milk
3/4 cup sugar
Pinch salt
1 vanilla bean, split lengthwise
4 eggs, separated
1 cup bourbon
2 oz. dark rum
1 cup cold heavy cream
Freshly grated nutmeg

1. Put milk, 1/2 cup of the sugar, and salt into a medium heavy-bottomed saucepan. Scrape seeds from vanilla bean into pan, then add pod. Heat over medium heat, stirring until sugar has dissolved, about 10 minutes.

2. Whisk egg yolks in a mixing bowl until pale yellow. Slowly whisk 1 cup of the hot milk mixture into yolks. Gradually add egg–milk mixture back into milk mixture in saucepan and cook, stirring constantly with a wooden spoon, until thickened, about 5 minutes. Strain into a large bowl and set aside to let cool. Add bourbon and rum, cover, and refrigerate eggnog until cold.

3. Whisk egg whites in a mixing bowl until frothy, then gradually add remaining sugar, whisking constantly until stiff but not dry peaks form. In another bowl, whisk cream until stiff but not dry peaks form. Fold whites and cream into eggnog. Pour into cups and sprinkle with nutmeg.

This recipe was first published in Saveur in Issue #39

Venezuelan Chocolate-Rum Drink

SERVES 8

At the raucous late-night parties called parrandas, dancers need a pick-me-up. This one, from food author Maricel Presilla, fits the bill nicely.

1⁄2 gallon milk
3 whole star anise
2 sticks cinnamon
Zest of 1 orange
5 whole allspice berries
2 tbsp. brown sugar
1⁄2 lb. bittersweet chocolate
1 cup aged dark rum
Whipped cream

1. Combine milk, star anise, cinnamon sticks, orange zest, allspice berries and brown sugar in a large, heavy saucepan over medium heat.

2. Scald milk, stirring to dissolve sugar. Lower heat and cook 10 minutes. Remove from heat; steep 10 minutes. Strain into a large pot.

3. Heat gently, then add bittersweet chocolate and dark rum. Whisk briskly until chocolate dissolves, about 5 minutes. Serve topped with whipped cream.

This recipe was first published in Saveur in Issue #8

Flaming Punch

(Punschglühbowle)

MAKES 3 QUARTS

The name of this flaming red wine punch translates from the German as punch glow bowl. This recipe is based on one in the 1905 collection Coolers and Punches from the German Army's Maneuvers and Field Deployment.

3 bottles light-bodied red wine,
such as beaujolais
1 750-ml bottle arrack liquor,
preferably Batavia-Arrack van Oosten
or cachaça
1⁄2 cup sugar
1 seville orange (also called bitter or sour orange)
thinly sliced, seeds removed
1 lemon, thinly sliced, seeds removed

1. In a 6-qt. pot, bring red wine and arrack to a boil over medium-high heat. Reduce heat to medium-low and stir in the sugar along with the orange and lemon slices. Simmer, stirring occasionally, for 5 minutes. Transfer the punch to a heavy heatproof bowl. (A non-heatproof bowl may crack.)

2. Dip a small metal ladle into the hot punch; touch a lit match to the surface of the punch in the ladle to ignite it. Pour the flaming punch back into the bowl. Serve immediately so that the punch remains aflame in the glass.

This recipe was first published in Saveur in Issue #116

Ham Spread and Olive Canapés

MAKES 24 CANAPÉS

The thrifty 1930s were the heyday of canapés—those dainty bites of toasted white-bread cutouts canopied with savory toppings—but we think it's high time for a revival. The following favorite was inspired by a recipe found in James Beard's classic book Hors d'Oeuvres and Canapés (M. Barrow, 1940).

12 1/4"-thick white bread slices,
preferably Pepperidge Farm Very Thin Sliced Bread
4 tbsp. unsalted butter, melted
1/2 lb. thin-sliced ham, finely chopped
3 tbsp. mayonnaise
1 tbsp. sweet relish
Kosher salt and freshly ground black pepper, to taste
1 tsp. ground mustard, such as Coleman's
12 kalamata olives, pitted and halved

1. Heat oven to 400˚. Using a 2" round cookie cutter, cut out 24 circles from bread slices. Brush both sides of each circle with butter and transfer to a baking sheet. Toast bread in oven, turning once, until light golden, about 10 minutes.

2. Meanwhile, combine ham, mayonnaise, relish, salt and pepper to taste, and mustard in a small bowl. Spread about 1 tbsp. ham spread on each toast circle and top each with half an olive.

Swedish Meatballs

(Köttbullar)

SERVES 12

These delicate meatballs, far from the American idea of "Swedish meatballs", are a smorgasbord staple—made small as an appetizer, or larger as a main dish.

1⁄2 cup fine bread crumbs
1⁄2 cup light cream
1⁄2 lb. ground beef
1⁄2 lb. lean ground pork
2 tbsp. grated onion
1 1⁄2 tsp. salt
1⁄2 tsp. ground allspice
1 egg, lightly beaten
3 tbsp. butter

1. Place bread crumbs in a large bowl. Add cream and 1⁄2 cup water. Mix and set aside to soften for 5 minutes. Add beef, pork, onions, salt, and allspice. Mix well, then stir in egg and bread crumb mixture. Mix, taking care that all ingredients are thoroughly incorporated, then gently shape into 1" meatballs. (Loosely packed meatballs are more tender.)

2. Melt butter in a large skillet over medium heat. Cook meatballs, in batches if necessary, turning frequently, until well browned and cooked through, about 8 minutes. Transfer meatballs to a platter and serve warm as an appetizer.

Variation—A simple sauce is served with slightly larger meatballs as a main course throughout the year in Sweden. Make the meat mixture as in step 1 above and shape into meatballs, about 2" in diameter. Cook as in step 2 above, increasing the cooking time by 1–2 minutes. Transfer cooked meatballs to a serving bowl and cover to keep warm. To make the sauce, melt 1 tbsp. butter in same skillet over medium-low heat. Add 2 tbsp. flour and cook, stirring with a wooden spoon, for 5 minutes. Add 2 cups beef stock and simmer, whisking occasionally, for about 5 minutes. Add 1⁄4 cup heavy cream and 2 tbsp. red currant jelly. Season with salt and pepper, mix well, pour over meatballs, and serve. Serves 4.

This recipe was first published in Saveur in Issue #23

Scallops with Pesto

(Cappesante el Pesto)

SERVES 8

This recipe was inspired by Ed Giobbi, author of Italian Family Cooking (Random House, 1971). Today in many homes with an Italian Catholic heritage, Christmas Eve is celebrated with one long, delicious and meatless dinner party.

2 tbsp. pine nuts
Salt
2 cloves garlic, peeled
2 cups packed fresh basil leaves
1⁄2 cup extra-virgin olive oil
2 tbsp. freshly grated parmigiano-reggiano
Freshly ground black pepper
24 large sea scallops, muscles removed
2 tbsp. butter

1. Pulse pine nuts and 1⁄2 tsp. salt together in a food processor until finely ground. Add garlic and basil and, with the motor running, drizzle in olive oil. Add parmigiano-reggiano and process into a smooth paste. Season to taste with salt and pepper.

2. Season scallops with salt and pepper. Heat a skillet over medium-high heat, then add butter. When butter begins to brown, add scallops and sear until golden, 1 1⁄2-2 minutes. Turn scallops and cook until opaque, 1 1⁄2-2 minutes more. Spoon pesto onto 8 plates, then set 3 scallops in pesto on each plate.

This recipe was first published in Saveur in Issue #31

Proscuitto Rolls

MAKES 24

In Savannah, Georgia, elaborate parties are a winter holiday tradition. We found these delicious rolls while attending one such soiree. Our hosts, Jim Burke and Doug Orr, garnished the dish with parsley and pyrocanthus berries, but please note that the latter, while pretty, are toxic.

2 tbsp. extra-virgin olive oil
2 tsp. grated lemon zest
1 tbsp. fresh lemon juice
6 oz. soft goat cheese, at room temperature
2–3 cloves garlic, peeled and minced
12 slices (not paper-thin) prosciutto, halved crosswise
1⁄2 cup fig preserves
1⁄2 bunch arugula, trimmed
Freshly ground black pepper

1. Whisk oil, lemon zest, and lemon juice together in a small bowl and set aside. Mix goat cheese and garlic together in another small bowl and set aside.

2. Spread a thin layer of the goat cheese mixture on each piece of prosciutto, spread a thin layer of fig preserves over cheese, and top with 1–2 arugula leaves. Drizzle with some of the lemon vinaigrette and season to taste with pepper. Roll prosciutto up around filling and arrange on serving platter, seam side down. Garnish platter with parsley, if you like.

This recipe was first published in Saveur in Issue #71

Multicultural Stuffing

SERVES 8

Season this stuffing with as much or as little garlic as you like—either way, it's delicious.

7 tbsp. butter
1 tbsp. Asian sesame oil
3 small yellow onions, peeled and chopped
2–7 cloves garlic, peeled and finely chopped
Salt and freshly ground black pepper
1⁄2 bunch celery, ribs separated and chopped
1⁄2 lb. shiitake mushrooms, stemmed, caps diced
1 1-lb. loaf challah, cut into 1⁄2" cubes and set out to
let dry for 2–3 days
1 1⁄2 cups jarred peeled roasted chestnuts, diced
1 cup canned water chestnuts, drained and diced
1–2 tbsp. sesame seeds, toasted
4 tsp. sweet paprika, preferably Hungarian
1 egg, lightly beaten
Leaves of 1⁄2 bunch parsley, finely chopped
1 tsp. chopped leaves of one fresh herb or a mixture,
such as thyme, oregano, savory, tarragon, and basil
1⁄2–1 cup chicken stock, warm

1. Preheat oven to 350°. Heat 6 tbsp. of the butter and sesame oil together in a large skillet over medium heat. Add onions, garlic, and salt and pepper to taste and cook, stirring often, until onions are soft, about 8 minutes. Increase heat to medium-high, add celery, and cook, stirring often, until celery is softened, about 10 minutes. Add mushrooms and cook until most of their liquid has evaporated, about 3 minutes.

2. Transfer vegetable mixture to a large bowl, add challah, and toss with a kitchen spoon until well combined. Add chestnuts, water chestnuts, sesame seeds, paprika, egg, parsley, and fresh herbs, season to taste with salt and pepper, and toss well.

3. Set 4–5 cups of the stuffing aside if stuffing the turkey. Mix in just enough stock to stuffing in bowl to make it moist but not dense and packed together.

4. Grease a medium baking dish with the remaining butter. Spoon stuffing into dish, cover with heavy-duty foil and bake until hot, about 30 minutes. Uncover dish and bake until golden on top, about 15 minutes more. Garnish with a sprig of parsley, if you like.

This recipe was first published in Saveur in Issue #79

Mushroom Stuffing

SERVES 6

This stuffing, adapted from Jack Czarnecki's, Joe's Book of Mushroom Cookery (Atheneum, 1986), is best cooked separately, rather than inside the bird.

1⁄2 oz. dried morels
2 1-lb. loaves country bread, crusts removed
8 tbsp. butter
2 medium yellow onions, peeled and diced
4 ribs celery, finely chopped
3 cups coarsely chopped assorted fresh mushrooms
1 cup Chicken Stock
3 eggs, lightly beaten
1⁄4 cup finely chopped fresh flat-leaf parsley
2 tsp. finely chopped fresh tarragon
1 tsp. finely chopped fresh sage
1⁄4 cup finely chopped celery leaves
Salt and freshly ground black pepper
Pinch freshly grated nutmeg

1. Preheat oven to 300°. Rinse morels, then place in a small bowl. Cover with 2 cups hot water and set aside for 20 minutes. Drain morels, straining and reserving soaking liquid. Chop morels and set aside. Tear bread into large pieces, place on a cookie sheet, and dry in oven for 15 minutes. Set aside.

2. Melt butter in a large skillet over medium-low heat. Add onions and celery, stirring occasionally, until onions are soft, about 30 minutes. Add morels, fresh mushrooms, 1 cup reserved soaking liquid and stock. Cook until mixture is almost dry, approximately another 30 minutes. Set aside to cool.

3. Raise oven heat to 350°. Combine bread, eggs, parsley, tarragon, sage, and celery leaves in a large bowl and mix well. Stir in cooled mushroom mixture and season with salt, pepper, and nutmeg. Transfer to a greased 9'' × 12'' baking dish and bake uncovered until top browns, about 35 minutes. Serve warm.

This recipe was first published in Saveur in Issue #22

Steam-Roasted Goose

SERVES 6
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.

1 12-lb. goose, heart and gizzard reserved
Salt and freshly ground black pepper
1 lemon, halved
3 sprigs fresh thyme
3 sprigs fresh sage
1 medium yellow onion, peeled and
coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 1⁄2 tbsp. cornstarch
1⁄2 cup Madeira

1. Trim wing tips from goose and place tips in a small saucepan. Add heart, gizzard, and 5 cups water and simmer over medium heat for 1–2 hours. Strain stock and reserve.

2. Meanwhile, prick goose all over with a fork. Pull away and discard loose fat. Season cavity and skin with salt and pepper, then rub skin with lemon. Place lemon, thyme, and sage in cavity, then truss.

3. Place goose on a rack set in a large roasting pan. Place pan on top of stove; pour about 1" boiling water into bottom. Cover pan with a tight-fitting lid or aluminum foil and steam goose over medium heat for 1 hour, adding more boiling water if necessary to prevent pan from becoming dry.

4. Preheat oven to 325°. Pour off liquid from pan, then scatter onions, carrots, and celery in bottom. Place goose, breast side down, on rack. Moisten with 1 cup reserved stock and roast, covered, for 1 hour.

5. Increase heat to 475°. Uncover goose, turn breast side up, and continue cooking, uncovered, until skin is golden and juices run clear, about 30 minutes more. Transfer goose to a cutting board and allow to rest for 30 minutes before carving.

6. Meanwhile, dissolve cornstarch in madeira. Skim fat from pan juices, then heat in roasting pan on top of stove over medium-high heat. Deglaze pan with madeira mixture. Reduce heat to medium, add remaining stock, season to taste with salt and pepper, and simmer for 3–5 minutes. Strain sauce into a gravy boat. Carve goose, arrange on a platter, and garnish with fresh sage leaves if desired.

This recipe was first published in Saveur in Issue #22

Flatten Abs Post Pregnancy

Tightening up your abs is one of the hardest things because there is no single solution. It takes 3 main commitments that you want to incorporate into your lifestyle.

First thing is calories! Any fat that is overlaying your muscle needs to be broken down into energy ‘burning fat’. To do this, take in fewer calories in than you burn. That simple? Yes, but it’s hard. It’s very easy to overindulge in a few extra hundred calories (yes hundreds!) with a couple glasses of wine or even calories from healthy foods! No matter what, calories are calories and we want to take in less than what we burn in order to lose fat. Some foods are more calorie-dense. Make wise food choices throughout the day. Some examples are to drink low calorie drinks like crystal light or even water; fill up on low calorie foods like fruits and vegetables and stay hydrated all day so that you do not mistake thirst for hunger. With these small changes you can deduct just a few hundred calories from your diet each day.

The second great way to lose fat in your abdominal area is to do cardio. Whether it’s walking, taking your kids to a park, jogging and or doing cardio machines like ellipticals or bikes, it’s all burning calories. If you are prenatal- keep your heart rate below 140. If you are post natal try to stay within your target heart rate zone to burn the most optimal amount of calories.

The third most important part is to build sexy abdominal muscles below your layer of fat so that when we lose a few extra pounds, the tight muscle is exposed and gives you a smooth, flat appearance to your tummy. My favorite core circuit to do at home is below…

If you are pregnant do NOT do this circuit.

Plank 1 minute
- Prone to floor, with forearms below your chest, lift up at the hips while keeping your core tight.

10-16 Bicycle crunches
- Lay on your back and bring your opposite elbow to your opposite knee and alternate.

5-10 V-sits
- Sit with your knees out in front of you bent slightly, lift your feet off the ground and place your hands on the ground right behind your bottom, extend your legs strait, then crunch your knees in toward your body. Repeat.

5-10 Side planks (great for obliques)
–Lay on your side with your bottom foot forward and your top foot just behind, rest on your forearm on the ground and lift your hips up into the air!

5-10 Laying leg lifts
- Lay on your back and put your hands under your bottom. While pressing your lower back into the floor by doing a pelvic tilt, bring your legs up to a 90 degree angle the bring them down about 10 inches off the floor. Repeat.

My favorite exercises to do for my abs in the gym are…

Hanging leg raises
-They look scary, but they are very effective for working mostly the lower abdominal area. It’s important to ask a trainer to help you and give you a spot the first time.

Decline Bench sit-ups
While doing a pelvic tilt, sit on a decline bench and go half way back - sit all the way up while squeezing your abs.

Physioball sit-ups

Physioball side sit-ups

Reverse crunch with physioball between legs

Cable core twist

Many of these exercises you can ask a trainer to help you.

Committing to these three main parts to creating flat abs…
1.Deducting your calories
2.Burning extra calories by doing cardio.
3.Creating a smooth toned tummy by doing abdominal exercises

Pregnancy Fitness Tips

Pregnancy Fitness Tips!

Whether you are in your first trimester or your last weeks, you should take part in a pregnancy fitness program. The benefits you will receive will be well worth the 20 minutes a day you will need to spend. What happens during pregnancy to your body? There are many physiological changes you will go through but there are a lot exercises you can do before, during and after pregnancy for corrective flexibility, strengthening and to feel great. Here are some exercises that are safe for all moms thinking of having a baby or are leading up to the last days of your pregnancy. Already had your baby? It is never too late to start to get your body back!!

Always check with your doctor before participating in an exercise program. Pregnancy fitness programs should be talked over with your doctor in each trimester depending on how you feel.

1. Upper Body Rows!

Rows can be done with dumbbells or bands at home. These strengthen your upper back and help your postural muscles. These should always be included in your pregnancy fitness program.

***Make sure you keep your back flat, your spine neutral, your elbow stays tucked in and you squeeze your shoulder blades together as you row the weight back.

-Before Pregnancy- You will want to strengthen your postural muscles to prepare for the extra weight you will carry in your chest, belly and pressure from your lower back.

-During Pregnancy- During pregnancy your chest will become swollen and grow. Also imagine someone duck taping a gallon of water to your abdomen. This is only 8 pounds; the weight of the baby. This will put a huge strain on your upper back muscles and your shoulders start to round forward. This can lead to neck problems and even spinal pain. Including rows in your program will also functionally train you to one day carry your baby through a mall, grocery store or up and down stairs. Preparing now will make things much easier for you post pregnancy.

-Post Pregnancy- If you haven’t started exercising yet, most likely your chest is very tight and your upper back is very loose and weak from pregnancy. Your shoulders also may round forward slightly. Rows can correct this and improve your posture. They also train those muscles you will use carrying around your baby when they want nothing to do with their stroller! Which is pretty often isn’t it.

2. Plie Squats.

Plie squats can be done with a 10 pound dumbbell pre pregnancy to prepare for the added weight. During your 2nd and last trimester you can use your own body weight.

*** Put your weight in your heels, your knees behind your toes, your core tight and your shoulders back.

-Before Pregnancy- Imagine carrying around the gallon of water duck taped to your belly and also two bricks taped to each of your legs. This is how much more pressure is going to be on your joints and legs. You will want to strengthen the muscles in your legs and your knees. This will make it easier to get up and down stairs, walking around or even standing in one place.

-During Pregnancy- During pregnancy you will want to continue your plie squats to maintain strong legs and core. Moving around will also improve circulation.

-Post Pregnancy- Not only will you be carrying your baby around, but your baby will get heavier! Keep working on those squats and you will have the best toned legs at your kids preschool.

3. Kegels

Kegels can be done in all stages of your pregnancy. Your pregnancy fitness program should always include kegels. They strengthen the pelvic floor muscles.

-Before Pregnancy- Every woman should practice kegels. Before pregnancy, these will prepare for the extra pressure on your bladder and pelvis.

-During Pregnancy- During pregnancy you will want to continue your kegels. Delivery will be easier when you push. Kegels also prevent excessive tearing. This means your recovery will be faster.

-Post Pregnancy- Kegels will tone up anything that has been stretched during your pregnancy. Doing these in your post pregnancy fitness program will bring you back to where you were before.

Fitness Programs at http://www.Baby-Strong.com

4. Side Leg Lifts.

These can be done either lying on your side or standing up on one leg. You may begin standing near a wall with one hand on the wall. Eventually you will want to work on your core balance and stand on one leg. If you are in bed rest this exercise improves circulation preventing blood clots.

*** If you are standing keep your stationary leg's knee soft and your core tight.

-Before Pregnancy- You will want to improve your balance before you are pregnant because your center of gravity is going to change drastically. Falling up or down stairs or on uneven ground will leave you and your baby unsafe. Perform leg lifts 3 days and week keeping a tight core. Your core will be the most important part of your body to exercise during your pregnancy fitness program.

-During Pregnancy- As I said before your center of gravity is going to be changing. Working on your balance and being aware of this will help you during your pregnancy. Leg lifts will also help with opening up your hips and circulation. If you are told to be in bed rest, do these on your side in the morning and some at night.

-Post Pregnancy- Once your baby is born you will feel very imbalanced and your hips will be very weak from the pressure of your baby. Your fitness program should include many balance and core exercises.

5. Quadruped Opposite Arm and Leg Raise.

Quadruped Opposite Arm and Leg Raises help with lower back strengthening and core balance! All stages will benefit from this exercise!

*** Make sure your core is tight and that you pause as you bring your leg and arm up.

-Before Pregnancy- Prepare your body! Your pregnancy fitness program should include this exercise for the added stress on your lower back.

-During Pregnancy- Your lower back needs to be strong to hold your core up. Do these at least 4 days a week.

-Post Pregnancy- I will say this one more time... your baby will only get heavier! Always try to carry your baby on different sides too. This will help with lower back pain.

Flexibility!

Stretches should always be included in your pregnancy fitness program! Areas on your body will be much tighter than others

Chest wall stretch

Shoulder stretch.

Hip stretch,

IT band stretch.

Hamstring stretch.

Calve stretch.

Quad stretch.

Glute Stretch.

Lower Back Stretch.

Don’t have a Pregnancy Fitness Program? Our programs include explanatory videos for each exercise and can be done in the privacy of your own home. Go to our Fitness Program Page. We have many to choose from! If you need a customized fitness program we offer these too.

Be the healthiest you and have a healthy baby.

http://www.baby-strong.com/

The Best,

Katrina Hodgson

Baby-Strong Trainer

BS, NASM CPT, AFAA

Banana Oatmeal Pancakes

Banana Oatmeal Pancakes

Ingredients:

1 very ripe banana 1 cup flour 1 teaspoon baking powder ½ teaspoon baking soda 1 egg 1 cup buttermilk 1 teaspoon sugar 2 tablespoons butter, melted ¼ cup oats

1) Place all of the ingredients, but the oats, in a blender and process until just smooth. Pour into a large bowl. Stir in the oats. 2) Preheat a non-stick griddle pan or large non-stick skillet over medium heat. 3) Spoon the batter onto the prepared pan to form 3-inch pancakes. Cook on both sides until lightly golden. 4) Remove from pan and repeat with the remaining batter. Serve with warmed, real maple syrup.

Healthy Ginger Bread Recipe

Healthy Gingerbread Recipe

I loved this recipe from FitnessFreebies! Very yummy and much better for you than ginger bread loaded with butter. Best part--- no fake sugars and it's all natural!

Ingredients:
2 cups unbleached wheat or white flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
1/4 cup honey
1/4 cup molasses
2 tablespoons olive oil
1/2 cup evaporated skim milk
2 egg whites
1/2 cup boiling water

Directions:Preheat the oven to 350 degrees. Combine the dry ingredients in a medium bowl.

Combine the remaining ingredients in a large bowl. Add the flour mixture slowly to the wet ingredients, mixing well after each addition.
Pour into an 8 x 8-inch nonstick pan and bake for 35 to 45 minutes. Serve warm.

Nutrition Information. serving (1 square):
Calories: 303
Total Fat: 5g
Saturated Fat: 0g
Cholesterol: 1mg
Sodium: 338mg
Carbohydrate: 56g
Fiber: 1g
Protein: 8g