Charmoula is a zesty herb and garlic sauce from the Middle East.  The store was out of mint so I just doubled the amount of cilantro.  The sauce was delicious on the lamb and provided great flavor as a marinade.

I cooked the lamb for the 13 minutes the recipe called for and the lamb turned out perfectly.  I typically roast asparagus but the skillet asparagus was delicious.  I squeezed a bit of lemon juice on the asparagus before serving.

Roasted Lamb Chops with Charmoula and Skillet Asparagus
Bon Appetit

Charmoula

• 1 tablespoon cumin seeds
• 1 1/2 cups (lightly packed) fresh Italian parsley leaves
• 1/2 cup (lightly packed) fresh mint leaves
• 1/2 cup (lightly packed) fresh cilantro leaves
• 2 large garlic cloves
• 1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika
• 1 teaspoon coarse kosher salt
• 1/4 teaspoon cayenne pepper
• 6 tablespoons extra-virgin olive oil, divided
• 1 tablespoon fresh lemon juice

Lamb & Asparagus

• 8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces
• 3 tablespoons chopped shallot
• 1 teaspoon finely grated lemon peel

For charmoula:
Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.

For lamb & asparagus:
Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.

Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.

Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.

Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.

Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.

Not many suggestions to improve this recipe!  I did have to cook the cake for a full 10 minutes longer than the recipe called for but I made no other changes.  And, I used regular lemons because the store didn’t have Meyer lemons.  Meyer lemons would be a bit sweeter.

When you are whipping the egg whites, make sure to use a clean stainless steel bowl.  Any grease in the bowl can impact forming the stiff peaks.  Also, use room temperature egg whites.  Cream of tartar, as called for in the recipe, provides some acidity and ensures that the egg whites bind together.

You can use the cake recipe as a base and substitute your favorite fruit.  Next time I might try pineapple!  Judging from how many slices Tim had, I think he’d be excited to try another flavor!

Lemon Upside-Down Cake
Food & Wine

• 1 1/2 sticks unsalted butter, softened
• 3/4 cup plus 2 tablespoons light brown sugar
• 2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, separated
• 3/4 cup whole milk
• 1/4 teaspoon cream of tartar
• Sweetened whipped cream, for serving

Preheat the oven to 350°. Set a 9-inch nonstick cake pan over moderate heat. Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar.

In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk.

In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream.

I don’t think the cookies needed 15 to 20 minutes.  Check on them at 12 minutes.  I decorated the cookies with red sugar and red and green M&Ms to make them festive!

Enjoy!  Merry Christmas!

Classic Sugar Cookies
Food Network Magazine

• 2 sticks butter
• 1/2 granulated sugar
• 3/4 cup confectioners’ sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 2 1/4 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Preheat oven to 350 degrees.

Beat butter, granulated sugar and confectioners’ sugar until fluffy. Beat in egg yolks, vanilla extract, and orange zest.  Whisk flour, baking powder and salt; stir into the butter mixture, then chill 30 minutes.

Roll tablespoonfuls into balls and flatten; sprinkle with coarse sugar and bake 15 to 20 minutes.

I made a couple of modifications to the thumbprint cookie recipe below.  Instead of lemon juice and zest, I used orange juice and zest.  I also substituted Grand Marnier for Chambord because that’s what I had.  Lastly, I didn’t think the cookies needed a full 20 minutes.  Check on them at 15 minutes.

So delicious!

Raspberry-Lemon Thumbprint Cookies
Emeril Lagasse

1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
In a small bowl, combine the jam and Chambord. Stir to combine.
In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.

In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.

Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.

Transfer the cookies to wire racks to cool completely.

Next time I might try rolling half in regular sugar and the other half in confectioners sugar.

Chocolate Crinkles
Real Simple

• 1 1/4 cups all-purpose flour, spooned and leveled
• 3/4 cup unsweetened cocoa powder (preferably Dutch process)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup light brown sugar
• 2 large eggs
• 1/4 cup confectioners’ sugar

Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart.

Bake until the cookies are firm and the tops crack, 13 to 15 minutes.Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Makes 36 cookies.

We brought the cookies to the two holiday parties — one Christmas party and one Hanukkah party — we attended over the weekend.  I rolled half of the cookies in crushed candy canes and the other half in blue sugar crystals.  Both looked very festive!

The only note I would make is that the recipe only produced about 10 to 11 sandwich cookies not 18 as the recipe states.

Chocolate Candy Cane Cookies
Bon Appetit

Cookies

• 1 3/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
• 1/4 teaspoon salt
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 large egg

Filling

• 1 cup plus 2 tablespoons powdered sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 teaspoon peppermint extract
• 2 drops (or more) red food coloring

• 1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

I tried to put a festive holiday menu together since it’s that time of year and many of you might be trying to figure out some menus for the season.

Cheese Platter: Brie with Cranberries and Apricots, Goat Cheese, Mozzarella with Sun-dried Tomatoes

Antipasti Platter: Parmesan, Salami, Olives, and a Feta and Olive Spread

Cocktail Hot Dogs in Mustard Sauce

Toasts with Goat Cheese, Pesto, and Roasted Red Peppers

***

Honey-Mustard Pork Roast with Bacon

Roasted Cauliflower with Pasta and Lemon Zest

Celery Salad with Walnuts, Dates, and Pecorino

***

Cranberry Upside-Down Cake

Chocolate Chip Cookies

I found this recipe on the Food Network’s website and it received rave reviews!  How could it not be delicious covered in bacon?  The honey mustard sauce that coated the pork had a wonderful flavor.  The meat was very moist and really delicious.  I think this is a wonderful holiday roast recipe.  Sadly I don’t have a photo because I was too busy entertaining.

Next time, I just need to make sure my meat thermometer works so I have an easier time figuring out when it is cooked through!

Honey-Mustard Pork Roast with Bacon
Giada de Laurentiis

Pork:

• 1/4 cup Dijon mustard
• 2 tablespoons whole-grain mustard (recommended: Maille)
• 2 tablespoons honey
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary leaves
• 1 (3 1/2-pound) center-cut, boneless, pork loin roast
• 12 slices bacon (about 1 pound)

Salad:

• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 5 cups (5 ounces) baby arugula

Special equipment: kitchen twine

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.

Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

I thought this was a delicious side.  The roasted veggies had a wonderful flavor enhanced by the lemon zest.  I also added a touch of parmesan cheese.  I will definitely be making this again.

Roasted Cauliflower with Pasta and Lemon Zest
Martha Stewart

• 1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups)
• 1 red onion, cut into 1/4-inch-thick slices
• 1/4 cup salt-packed capers, rinsed
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 8 ounces dried orecchiette (ear-shaped pasta)
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 2 tablespoons finely grated lemon zest (from 2 lemons)

Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet.

Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain.

Toss hot pasta with remaining 2 tablespoons oil, the parsley, and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.

The cake is incredibly moist — probably because of the milk in the batter — and the cranberry, cinnamon, allspice mixture provides a wonderful holiday flavor!  Plus I think the cake is very pretty.

Cranberry Upside-Down Cake
Everyday Food

• 8 tablespoons unsalted butter, room temperature
• 1 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1 3/4 cups cranberries
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.

With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.