Food columnist shares her best recipes of 2022 – InForum

FARGO — As we bid farewell to another year, my family and I were talking about our favorite recipes for 2022. A strong contender for this year’s collection. From this year’s 52 recipes, here are the three best for 2022, based on family and reader reactions. With side dishes, main courses and desserts, this list is the perfect menu for a quick New Year’s Eve feast. In other words, with this menu, you can also have cake and eat it. This is my menu.

Thank you to everyone who reached out to share your food adventures with me in 2022. It means the world to me. I wish you a very happy, peaceful and delicious New Year!

This recipe sneaked in towards the end of the year, but it generated a huge response among readers. I’ve received dozens of emails about this recipe. Some readers wanted to know where they could buy the specialty cake pans (his Stabo Imports in downtown Fargo), while others wanted to share their own recipes and memories of this cake. Some people send me pictures of cakes made with my recipe, and it always makes me smile. Despite its elegant look and super moist deliciousness, this is one of the easiest cakes I’ve ever made and he’s a winner every time. Squall!

material:

1¼ cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt (optional)
1/4 cup granulated sugar
2/3 cup milk
1 egg
1½ tsp almond extract
1/2 teaspoon pure vanilla essence (optional)
1/2 cup melted, chilled unsalted butter (1 stick)
powdered sugar, for dusting

direction:

Preheat oven to 350 degrees.

In a small bowl, combine flour, baking powder, and salt. set aside.

Combine sugar, milk, eggs, almonds and vanilla extract in a large bowl. Beat well with a hand whipper or electric mixer. Add flour mixture and stir until completely blended. Add melted butter and beat until dough is smooth and creamy, about 1 minute.

Just before adding the batter, liberally spray the cake tin with a flour-based baking spray (such as Baker’s Joy or Pam with Flour) to coat the entire surface, including the top rim. Pour batter into skillet and use knife or offset spatula to smooth until even surface. Tap the pan on the counter several times to release air bubbles.

Place cake tin in center of oven and bake until edges are golden brown and center can be cleaned with a toothpick, about 40-50 minutes.

Remove bread from oven and cool on wire rack for 15 minutes. Using a knife or offset spatula, gently loosen cake from sides and top rim of pan. Place a wire cooling rack over the cake tin and flip it upside down. Gently remove pan from cake and allow cake to cool completely before serving.

When cool, dust generously with powdered sugar and slice along the ridges to serve.

To save:

The cake can be wrapped in plastic wrap and stored in an airtight container at room temperature for 3-5 days or in the freezer for 3 months. To freeze individual slices, wrap each piece in plastic wrap and then in aluminum foil.

Sarah’s note:

• This cake can stick to the surface, so it is very important to grease the cake tin well. For best results, use a flour-based baking spray.
• Various extracts, liqueurs, and citrus peels added at the same time as the almond extract can be used to vary the flavor of this cake.

Sarah Nasero/The Forum

Since introducing this recipe in May, I’ve had to make it for my family at least once a month. . You can always tell when a recipe is a hit by the amount of email you receive. This one has generated dozens of emails from readers who have created or are about to create the recipe.

This is also a very easy and delicious recipe to make. Simply measure out your spices and seasonings, rub the spices into the pork shoulder, chop roughly, peel the orange, and heat the pan. and walk for hours. Shredded pork, followed by a quick sear, gives these carnitas a crispy finish, making them easy weekday dinner winners.

Serve: 4-6

material:

3 lbs bone-in pork shoulder or 2 ½ lbs boneless
kosher salt and black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper
1 sliced ​​yellow onion
1 jalapeno pepper, coarsely chopped
5 garlic cloves (coarsely chopped)
¼ cup fresh lime juice (about 2 limes)
1 orange
1½ cup chicken broth or water

direction:

Pat the pork roast dry and season generously with salt and pepper on all sides. set aside.

In a small bowl, combine oregano, cumin, chili powder, and cayenne pepper. set aside.

Place the onions, jalapeños, and garlic in the bottom of the slow cooker. Add pork roast and rub half of spice mixture over top and sides. Flip the roast over and repeat with the remaining spices. Flip roast again until evenly coated. Add lime juice, orange zest and juice, and chicken broth. The liquid should come up to 1 inch above the pork, so add more broth or water as needed, but not enough to submerge the roast.

Cover the pot and cook on high heat for 4 to 5 hours, or on low heat for 7 to 8 hours, until the meat is very tender and can be pulled apart easily. If the liquid seems to be getting too low, he adds broth or water in 1/4 cup increments as needed.

Preheat a broiler oven to high heat and line a baking sheet with aluminum foil. Remove the pork loin from the pan and place it on a baking sheet, leaving the juices in the pan.

Use 2 forks to julienne meat and discard bones, if any. Spread the shredded meat evenly over the baking sheet. Place baking sheet under broiler for 5 minutes, until pork edges are browned and crisp. Remove pork from oven and pour 1/4 cup liquid over minced meat, using tongs to coat evenly. To do.

Return the pork to the broiler for 5 minutes and repeat this process. Add 4 cups and mix.

Sarah Nasero/The Forum

Scandinavian Almond Cake and Pork Carnitas firmly stood out as the top two choices from 2022, but picking the No. 2 recipe wasn’t so easy, with these Cheddar and Chive Dutchess Potatoes, Banana Coconut. Cream pie, my sugar-and-spiced Dijon-crusted salmon, but with desserts and main courses already on the list, I thought a side dish would do the trick.

This recipe likely generated the most photos ever received from readers eager to show off their piping skills and decorative potato towers. I receive such joy when you share your culinary successes with me.Duchess potatoes were originally dressed up mashed potatoes, but their elegant appearance and easy preparation make them perfect for special occasions. It has become a staple dish.

make: Serves 12, Serves 6-12

material:

3 pounds Yukon Gold or Russet potatoes (peeled and quartered)
1 tbsp divided and 1 tsp kosher salt
6 tablespoons unsalted butter (set aside)
1 clove of garlic, peeled and roots cut off (optional)
¼ cup whole milk or heavy cream
¼ teaspoon finely ground black or white pepper
1/2 cup finely grated white cheddar cheese (Gruyère, mozzarella, or other semi-hard cheeses will do)
1 tablespoon finely chopped fresh chives
a pinch of ground nutmeg
4 large egg yolks

direction:

Preheat the oven to 425 degrees and line a baking sheet with parchment. Get a large piping bag with a large star tip and set it aside (you can also use a large round tip or a plastic freezer bag with the truncated ends).

Place quartered potatoes in a large saucepan with 1 tablespoon of kosher salt. Fill the pan with water until it is 1 inch above the potatoes. Bring to a boil over high heat, then reduce to medium-low heat and simmer until potatoes are tender and can be easily (no resistance) pierced with a fork, about 16 to 18 minutes.

Once softened with a fork, drain the potatoes and return the empty pot to the stove over medium heat. Melt 3 tablespoons of butter with 1 clove of garlic. Once the butter has melted, he heats for another 2 minutes, removes the garlic and discards.

Add heavy cream or milk, remaining 1 teaspoon kosher salt and black pepper. Bring to a boil over medium heat and turn off the heat. Run the warmed potatoes directly through the ricer into the milk mixture or use a potato masher to mash until smooth.

Add cheddar cheese, chives and nutmeg and stir with a stiff rubber spatula or wooden spoon until melted. Taste the mixture and add salt and pepper as needed. Add egg yolks one at a time, beating well after each addition until well combined.

Transfer potatoes to a pastry bag fitted with a star tip until 3/4 full. Place the pastry bag on a firm surface and use the side of your hand to flatten the potato toward the edges, removing any air pockets.

Pipe potatoes into spiral mounds about 2 inches wide and 2 inches high, narrowing width with each upward spiral. Space each mound 1 inch apart. *At this stage, raw potatoes can be stored in an airtight container in the refrigerator for 3 days or in the freezer for 3 months.

Melt the remaining 3 tablespoons butter and use all of it to generously brush the top and sides of the potatoes.

Bake until potato swirls are golden brown and crisp, about 20 minutes, depending on your oven. Check after 15 minutes – if top is browning too quickly, reduce heat to 400 and continue baking until done. (My top is always darker than the sides.) Remove from oven. , please put it out immediately.

Sarah’s Tips:

• Baked Duchess potatoes can be refrigerated in an airtight container for up to 3 days. Then reheat in a 375 degree oven until hot.
• To freeze uncooked duchess potatoes, pipe onto a baking sheet and place in the freezer for 2 hours or until untouchable. Transfer potatoes to a freezer bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
• Duchess potatoes are versatile. For the plain version, skip the garlic, cheese, and chives, or replace with your favorite cheeses and herbs.
• Save the egg whites for use in other recipes, such as coconut macaroons, meringue kisses, angel food cakes, and omelets.

This week…

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