Winter - Extra Helpings

Penne alla Vodka Recipe

What happens when chef Lili Dagan combines her lifelong passion for cooking with her new found love of the Sopranos? A baked pasta dish for the ages.

Every winter, I say I’m going to watch The Sopranos. Somehow, I never get around to it. Whenever my fellow test kitchen Chef Lauren asks me how it’s going, I have the same answer: “I’m waiting for a blizzard, so that I have time to really get into it.” Well, here I am, the cherry blossoms in peak bloom outside my window, 40-odd hours into a blizzard with Tony, Paulie, Furio, and most importantly, my girl Carmela, who makes a mean ziti.

The eating doesn’t stop there, the entire show is full of culinary wisdom: “Well, when you’re married, you’ll understand the importance of fresh produce!” Tony exclaims to Meadow. Clairvoyant. Everywhere these guys eat, whether it’s at Vesuvio’s, or Sunday dinner with Father Intintola, Vodka sauce flows freely. Someone is in crisis? Baked Ziti makes an appearance.

What does it all mean? I am sure there is a small library somewhere filled with graduate theses about the food on The Sopranos underscoring themes of identity, masculinity, family, and culture. For me, it means I need to make a baked pasta right now.

There are a few parts to this dish but when they come together, it’s worth it. Buon Appetito.

Watch chef Lili in action below

Recipe: Baked Pasta Alla Vodka

For the vodka sauce and pasta:

1 large yellow onion, diced
1 tbsp butter
2 cloves garlic, roughly chopped
1 ½ tsp dried oregano
1 tsp crushed red pepper flakes
28 oz whole peeled tomatoes
½ cup vodka
1 cup heavy cream
1 lb pasta (penne, rigatoni, or shells would all be good choices here)
8 oz fresh mozzarella, sliced into rounds

For the herbed ricotta:

8 oz fresh ricotta
½ cups chopped parsley and basil (if you have chives, tarragon or other tender herbs, use those too)
¼ cup freshly grated parmesan
Zest of one lemon
Salt and pepper

For the garlic breadcrumbs:

1 tbsp butter
½ cup panko
1 garlic clove, grated

Make the vodka sauce:

1. Melt the butter in a Dutch oven over medium heat. Add the onions and cook for 5-7 minutes until translucent.

2. Add the garlic, red pepper flakes, and dried oregano and cook for 1-2 minutes, until softened and fragrant.

3. Add the vodka and simmer for 10 minutes. Add the canned tomatoes, crushing the whole tomatoes with your hands as you add. Season with salt and pepper and simmer for 30 minutes, stirring occasionally.

4. Add the heavy cream, and blend the sauce with an immersion blender. Simmer for ten minutes more. If you don’t have an immersion blender, transfer the puree to a blender or food processor and blend, then return to the pot to simmer. If you don’t have any of those things, the sauce will have more texture but will still be perfectly delicious.

Make the herbed ricotta:

1. Using a rubber spatula, fold together all the ingredients in a medium bowl. Season to taste.

Make your garlic breadcrumbs:

1. Heat butter over medium heat in a 6” skillet until melted.

2. Add the panko and grated garlic. Stir to combine, and toss frequently until panko is golden brown.

3. Season with salt and pepper and remove from heat.

Cook the pasta and assemble your bake:

1. Preheat the oven to 425° F.

2. Cook the pasta according to al dente package directions, then drain and add to the vodka sauce. Stir thoroughly to coat.

3. Transfer pasta and sauce to a 11X7 baking dish, and top with the sliced mozzarella.

Note: When Janice tries to pass a ziti off as her own, she’s outed because the dish carries Carmela’s signature—basil leaves under the mozzarella. Don’t forget to place a basil leaf under each mozzarella round.

4. Dollop the herbed ricotta between the mozzarella rounds.

5. Bake for ten minutes, or until mozzarella is golden brown. Top with breadcrumbs and broil for 1-2 minutes.

6. Allow the baked pasta to cool for about 5 minutes. Top with fresh basil. BUON APPETITO.

Diced Sweet Potatoes: Tips & Recipes

diced sweet potato and chicken — BBQ Baked Chicken
with Sweet Potato Salad & Garlicky Green Beans

Cut down prep time in the kitchen by finessing your knife skills. Once you’ve mastered chopping onions, garlic, and carrots, it’s time to learn how to dice a sweet potato.

Chopping sweet potatoes can be tricky. First of all: sweet potatoes are quite hard when raw, and it can take a little force to get a knife through them. This means you should be extra careful to keep your fingers out of the way.

The second obstacle is that sweet potatoes are rounded. When they’re whole, they have a tendency to roll around on the cutting board. When dicing a sweet potato, the first step is to create a flat surface to work with. To do this, first use a Chef’s knife to remove the pointed ends. You can use a vegetable peeler to remove the skin if you choose, but they’re completely edible. Once the ends are gone, lay the sweet potato on the counter and cut into long planks. Once you’ve created planks, lie them flat on a cutting board. Cut each of these new planks into one inch wide sticks, the shape of a large sweet potato fry. To finish off the dice, align sticks so that you can chop several at once and work the knife through to form a rough dice.

Video: how to medium dice a sweet potato quickly

Not that you know how to dice a sweet potato, try some of our favorite recipes.

Recipes with diced sweet potato

Hot Honey Chicken with Curried Sweet Potato Salad

To accompany our irresistibly spicy-sweet chicken, we’re whipping up a bold side of sweet potatoes tossed with vibrant yellow curry paste and currants.

Black Bean & Sweet Potato Chili with Avocado & Cotija Cheese

The combo of sweet potatoes, carrots, and black beans add plenty of hearty, creamy texture to this vegetarian chili—which gets its spicy, smoky flavor from fiery chipotle paste.

Hot Honey Brussels Sprout & Sweet Potato Grain Bowls with Pickled Shallot & Walnuts

A vegetarian grain bowls with a base of hearty barley is served with a bevy of toppings: roasted sweet potato and brussels sprouts (finished with hot honey), tender kale, pickled shallot, crunchy walnuts, and a dollop of creamy yogurt to bring it all together.

Hungry for more? Find recipes like these in the Blue Apron cookbook.

Our Favorite DIY Edible Gift

This year, try giving the gift of an easy breakfast. DIY edible gifts are a great way to spread holiday cheer to friends, family, and co-workers. Making a big batch of granola is less expensive than buying individual gifts for large groups, and it’s practically guaranteed to be something the recipient will use. Our granola recipes are easy to prepare and package for holiday gift exchanges.

How to make a DIY edible gift

To get started, choose your recipe. For inspiration, check out some of our favorite homemade granola recipes.

Recipe: Cocoa & Maple Granola with Coconut Chips & Dried Cherries

Perfect for snacking or sprinkling onto yogurt, this crunchy granola features rolled oats tossed with coconut chips, maple syrup, cocoa powder, and warming spices like cinnamon and cardamom. We’re toasting it in the oven until delightfully crisp, then finishing it off with chewy bites of dried tart cherries

Recipe: Homemade Granola Bowls with Greek Yogurt & Blueberries

This crunchy granola features rolled oats tossed with coconut flakes, almonds, and warming spices like cinnamon.

Recipe: Homemade Granola with Cardamom & Chia Seeds

This granola recipe gets a nutritional boost from buckwheat groats and chia seeds. Cardamon, maple syrup, and coconut flakes create a slightly sweet & beautifully aromatic flavor profile.

After your granola has been prepared and cooled, it’s time to pack it up. Divide the granola into portion. We recommend giving 2-4 serving to each person, depending on how many people are in their household.

Package your granola in clear cellophane bags or mason jars and decorate to your liking. You can close bags with ribbon curls, cover mason jar tops with decorative fabric, or even attach homemade cards. For bonus points, add some serving suggestions to your card. We love sprinkling granola over greek yogurt, or just eating it straight as a snack.

For more DIY edible gift ideas, check out this mason jar brownie kit.

Winter Tomatoes: Finding & Cooking Them

For tomato lovers, August is a sacred month—it’s the magical time of year when the farmer’s market overflows with ripe, juicy, heirloom tomatoes. These in-season beauties are delicious on their own, or as the star of a simple tomato sandwich. In the winter months, the selection is slimmer. Out of season tomatoes can pale, watery, and flavorless. Don’t despair just yet! The secret to how to find good tomatoes in the winter lies in plain sight.

Smaller tomatoes don’t need as many resources to ripen. They also have a lower water content, so they’re less likely to taste, well, watery. In the winter months, the smaller the better. Look for cherry tomatoes or grape tomatoes. If you can find them, vine-on cherry tomatoes will be the best bet. Once you get your tomatoes home, be sure to store them properly to preserve flavor.

Even in the depths of winter, cherry tomatoes will bring bright flavor to salads, pastas and grain bowls. These are some of our favorite tomato recipes to make all year long.

Cherry tomato recipes

Spicy Beef Tacos with Cherry Tomato Salsa & Creamy Corn

These tacos feature jalapeños two exciting ways: fresh, in a simple salsa (your cherry tomatoes may be red or yellow), and dried, in the chipotle paste used to season the beef. Chipotles are smoked, dried red jalapeños, and their bold, savory flavor complements the beef’s richness.

Salsa Verde Shrimp & Cavatappi Pasta with Tomatoes & Zucchini

Cavatappi pasta provides a perfect complement to the bright flavors and textures of sautéed shrimp and zucchini in this easy dish. It’s all brought together by a light sauce of mascarpone cheese and our piquant salsa verde.

Crispy Baked Chicken & Honey-Chipotle Sauce with Cilantro Rice & Tomatoes

You’ll make a delightfully crispy, golden coating for chicken breasts by dredging them in spiced butter and cheesy breadcrumbs before baking in the oven to achieve a golden, crunchy exterior. They’re finished with a drizzle of spicy-sweet chipotle sauce and a topping of dressed tomatoes for welcome freshness and acidity.

Fried Egg & Pesto Grain Bowls with Spinach, Tomatoes & Feta Cheese

Kickstart your day with these flavorful breakfast bowls, which feature pesto-dressed farro topped with garlicky spinach, tomatoes, fried eggs, and tangy feta.

Romaine Salad with Mozzarella, Tomatoes & Fig Vinaigrette

This vibrant salad gets deliciously sweet flavor from a simple fig jam and apple cider vinaigrette. It’s perfectly balanced by a bounty of crisp vegetables (romaine, tomatoes, and radishes) and creamy mozzarella.

Italian Chicken & Orzo with Bell Peppers, Tomatoes & Onion

Classic Italian ingredients like olives, capers, crushed red pepper, and more come together to make the bright, zesty sauce that mixes into tender orzo pasta. It’s the ideal pairing for chicken seared with sage, oregano, and more Italian-style herbs and spices.

Meatball Pizza with Bell Pepper, Fresh Mozzarella, & Cherry Tomatoes

Tonight’s pizza is sure to be a household favorite. We’re topping our dough with fresh mozzarella, garlic, and green bell pepper, then baking it to meld those dynamic flavors. To top the pizza just before serving, we’re cooking meatballs—seasoned with classic Italian spices—in a savory sauce made from cherry tomatoes (yours may be red or yellow).

Turkey Piccata Meatballs with Zucchini, Tomatoes & Orzo

In this spin on an Italian-American classic, we’re cooking our turkey meatballs and vegetables in a rich butter sauce that highlights fresh meyer lemon juice, briny capers, and garlic.

One-Pot Chicken & Creamy Spinach Rice with Olives & Marinated Tomatoes

This wholesome dish features savory-seasoned chicken and rice mixed with creamy mayo, spinach, and roasted red peppers, which all comes together in one pot.

If you know how to find good tomatoes in the winter, you can enjoy the taste of summer all year long.

Gin & Ginger Ale Punch

Gin and ginger ale combine forces to make this spicy, refreshing gin punch.

This gingery punch will be beloved by all—even those who claim to not like gin-based drinks! The angostura bitters turn this punch a gorgeous shade of blush and the massive ice cube, shaped by a bundt pan, cools the festive drink without making it watery.

The ingredient list is simple. You’ll need limes, ginger root, and ginger ale. The ginger root gets minced into pieces and made into a sweet, spicy syrup that gives this cocktail a special kick.

Ginger ale blends all the flavors together and adds pizzazz with some bubbles. To garnish, try frozen lime slices. Freezing them before helps the slices maintain their shape in the punch. Once everything is all mixed in together, the punch is ready and your work is done.

Read on for the full recipe

Hot Toddy Recipe

hot toddies with tea — The best way to warm up is with a hot, spiced drink

We should all drink more hot drinks. On winter nights, when the sun goes down early and the nights are really just so cold, a warm hot toddy with tea makes us feel unbelievably cozy.

What is a hot toddy?

At its most basic, a hot toddy contains only hot water, lemon, honey, and booze. It’s actually known as a remedy for the common cold, because of the combination of heat, citrus, and sweetness. But the hot toddy can be so much more.

To that warming formula, we add cinnamon sticks, Earl Grey tea, and apple cider.

Hot toddies are really easy to simmer on the stove. The combination of ingredients will make the house smell like the holidays, and they’re as easy to brew up for two people as for a larger crowd. Next time a chill hovers in your house, turn cocktail hour into hot toddy time.

Moroccan Braised Chicken Legs with Couscous & Currants

Chilly weather calls for flavorful, slow-cooked chicken legs adorned with buttery olives and bright lemon slices. This recipe borrows flavors from a Moroccan tagine (like harissa paste, which you can find in the international aisle or in a Middle Eastern grocery; we love the New York Shuk brand) and yields a similar, slightly stewy result — perfect to serve over fluffy couscous. Try this Moroccan-inspired braised chicken recipe for a cozy night in.

What is the Difference Between Braising and Stewing?

Braising and stewing are both simple cooking techniques that yield flavorful results. There are a few key differences. Braising typically refers to cooking large cuts of meat or vegetables, partially submerged in liquid, until they are tender. Stewing uses smaller cuts of meat or vegetables, and completely submerges them in liquid. Browning is also a key factor; braised meats and vegetables are always browned before they are slowly cooked. Browning is not a requirement of stewing.

How to Make Moroccan Braised Chicken with Couscous

Serves: 4
Time: 75 – 80 minutes

Ingredients

4 bone-in, skin-on chicken legs (thigh and drumstick together)
2 shallots, cut into ½-inch wedges
1 tbsp unsalted butter
6 oz cherry tomatoes, halved
1 cup couscous
2 tbsp currants
½ cup white wine
1 ½ cups low-sodium chicken stock
2 cloves garlic, roughly chopped
1 lemon, thinly sliced crosswise, seeds removed
2 tbsp harissa paste
½ cup castelvatrano olives, smashed and pitted
2 tbsp sliced almonds
1 bunch parsley, roughly chopped
Olive oil
Kosher salt and freshly ground black pepper

Method

1. Brown the chicken:
Pat the chicken dry with paper towels; season on both sides with salt and pepper. In a large, heavy-bottomed pot or dutch oven, heat the butter and 2 tablespoons of olive oil on medium-high until melted and hot. Add the chicken. Cook 5 to 6 minutes per side, or until golden brown. Leaving any browned bits (or fond) in the pan, transfer to a plate.

2. Cook the vegetables:
To the pot of reserved fond, add the shallots; season with salt and pepper. Cook, stirring occasionally, 8 to 9 minutes, or until softened and caramelized. Add the garlic; cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the harissa paste; cook, stirring constantly, 30 seconds to 1 minute, or until coated and combined.

3. Start the braise:
Add the wine; cook, stirring constantly to scrape up any fond, 30 seconds to 1 minute, or until combined. Add the stock, browned chicken (skin-side up), olives, and lemon slices. Cover the pot and cook 29 to 31 minutes.

4. Finish the braise:
Remove the lid. Cook 10 to 12 minutes, or until the liquid is slightly reduced. Stir in the tomatoes. Cook 2 to 3 minutes, or until softened and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the chicken thigh should register 165ºF).

5. Cook the couscous:
While the chicken cooks, in a medium pot, combine the couscous and 1 cup of chicken stock; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork; season with salt and pepper to taste.

6. Finish the couscous & serve your dish:
To the pot of cooked couscous, stir in the currants, almonds, and a drizzle of olive oil. Serve the finished couscous with the cooked chicken, vegetables, and sauce. Garnish with the parsley. Enjoy!

This Year, Make New Year’s Brunch at Home

The best way to welcome a new year is with a good meal. That’s what makes New Year’s brunch so essential. This year, make a delicious meal at home with this Pull Apart French Toast recipe. If you’re feeling ambitious, we’ve also included a recipe for winter citrus salad and spiced maple yogurt to round out the meal with flavors of the season. Whether you’re feeding a full house or just feeding yourself, this meal is sure to start the year off right.

Pull-Apart French Toast With Maple Yogurt and Minted Citrus Salad

INGREDIENTS
1 long French loaf (or Braided Challah!)
3/4 cup milk
1/2 cup sugar
4 eggs
2 tsps cinnamon
4 Tbsps butter, melted
2 Tbsps coarse sugar like Demerara or Turbinado

COOKING INSTRUCTIONS

Pull-Apart French Toast:

Preheat oven to 350ºF. Line a sheet pan with 2 long pieces of aluminum foil in an X pattern. Using a bread knife, slice through the loaf at ½ inch intervals, without cutting all the way through. Place onto the foil-lined pan.

In a large measuring cup or medium bowl, whisk together the milk, sugar, vanilla, cinnamon and eggs until well-combined. Carefully and evenly pour the mixture into the bread loaf (some may spill out). Wrap the foil up and around the loaf and bake for 25 minutes, or until the bread is nicely spongy. Remove from the oven, uncover the top, and brush the melted butter all over the loaf. Sprinkle the coarse sugar evenly over the top and bake for another 5 to 10 minutes, or until the center is no longer soggy and the top is nicely browned.

french toast for new year's brunch — A New Year’s Brunch to remember

Maple Yogurt:

Stir together a tub of greek yogurt (35oz) along with ½ cup maple syrup and 1 teaspoon cinnamon.

Citrus Salad:

Peel and segment a dozen different citrus fruits (grapefruit, navel orange, blood orange, clementine). If this is a task for the kids, just have them separate the sections as they would a clementine. Those with more knife skills can supreme the citrus – here’s how. Toss these pieces together with ¼ cup of pomegranate seeds and the leaves from a bunch of mint.

Happy New Year, chefs!

7 Festive New Year’s Eve Drinks

Champagne is synonymous with New Year’s Eve, but the night is long, and variety is the spice of life. To make your celebration extra special, try kicking off the night with one of these festive New Year’s Eve drinks. These 7 cocktail recipes have something for everyone.

For the spice-lover: Cozy Cran-Apple Cider

1 ounce freshly-squeezed lemon juice
8 ounces apple cider
4 ounces spiced rum
2 dashes cranberry bitters
Whole nutmeg (for garnish)
Fresh cranberries (for garnish)
1 apple (for garnish)

Heat the apple cider on low, but do not boil. While the cider heats, divide the lemon juice and rum between 2 glasses. Add a dash of cranberry bitters to each glass. Divide warmed cider between the glasses and grate a little nutmeg on top of each. Garnish with cranberries and a piece of apple.

For the sour candy fan: Meyer Lemon Champagne Cocktail

1 ounce freshly-squeezed Meyer Lemon juice
1.5 ounces elderflower syrup or liquor
10 ounces Champagne
2 pieces Meyer Lemon rind (for garnish)

Divide the Meyer Lemon juice and elderflower syrup between 2 Champagne flutes. Top with Champagne. Garnish with the Meyer lemon rind. Note: be sure to pour Champagne slowly in multiple rounds to let the bubbles settle.

If you love Dark and Stormies: Ginger Mule

3 ounces vodka
1 ounce freshly squeezed lime juice
8 ounces ginger beer
Candied ginger (for garnish)
1 lime (for garnish)

Fill a traditional copper mule mug with crushed ice. Divide the vodka and lime juice between the mugs. Top each with ginger beer, and garnish with a lime wedge and piece of candied ginger. Top with more crushed ice if desired.

For the party-lover: Festive Gin Fizz

2 Ounces fresh yuzu juice
3/4 ounce honey
4 ounces gin
2 pasteurized egg whites
Club soda

In a cocktail shaker, combine the yuzu juice and honey. Stir to thoroughly dissolve the honey. Add the gin and egg whites and shake vigorously for 10 seconds. Add 2 handfuls of ice and shake for additional 10 seconds until very cold and the mixture is frothy. Using a strainer, divide the chilled gin mixture between 2 glasses. Top each with club soda. Garnish with yuzu rind if desired.

For the fruit-lover: Blood Orange Margarita

4 ounces freshly-squeezed blood orange juice
2 ounces Cointreau or Triple Sec
4 ounces Tequila blanco
1 ounce freshly-squeezed lemon juice
Salt (for garnish)
Blood orange (for garnish)

Place the salt on a dry, flat surface. Wet the outside rim of a glass with water and roll the rim of glass around in the salt to cover. Carefully fill each glass with ice. In a shaker, combine the orange juice, lemon juice, Cointreau or Triple Sec and Tequila. Shake vigorously for 10 seconds. Add 2 handfuls of ice. Shake vigorously for another 10 seconds until very cold. Divide the chilled mixture between the prepared glasses. Garnish with thin slice of blood orange.

If you’re craving something light: Winter Mint Swizzle

2 ounces freshly-squeezed lemon juice
1 ounce honey
4 ounces Bourbon
5 dashes citrus bitters
6 sprigs fresh mint

In a shaker combine the honey, lemon juice and 4 of the mint sprigs. Muddle until the herbs are fragrant and the honey has dissolved. Add the bourbon and shake vigorously for 5 seconds. Add 2 handfuls of ice, and shake for an additional 10 seconds, or until very cold. Using a strainer, divide between 2 glasses. Top with crushed ice and garnish with the remaining mint sprigs.

If you have leftover Christmas candy: Candy Cane Cooler

5 ounces Kahlua
4 ounces half and half
2 ounce vodka
2 to 3 drops peppermint extract
3 Candy Canes (for garnish)

Carefully crush one candy cane (to prevent it from flying everywhere, you can put it in plastic bag). Transfer the crushed candy cane to a dry, flat surface. Wet the rim of a glass with water and roll the rim of glass around in the crushed candy cane to cover. Carefully fill each glass with ice. In a shaker, combine the vodka, half and half, peppermint extract, 1 ounce of the Kahlua and ice. Shake vigorously for 10 seconds or until very cold. Divide the remaining Kahlua between the prepared glasses. Top with the chilled half and half mixture. Garnish each with a candy cane.

Once you have your New Year’s Eve drinks selected, don’t forget about the snacks. Try creating a beautiful cheese plate for a sense of occasion.

Eat and Drink Like a Winemaker: Lamb Stew with Rosemary Dumplings

Try this hearty winter stew courtesy of a French wine dynasty.

The Cazes family, who brought us the L’Ostal Eclipse Minervois red wine, offered up this hearty recipe from their award-winning restaurant at Château Lynch Bages in Bordeaux. It’s a perfect pairing with any bold, spicy red wine, but also just a delightful, soul-warming winter dish.

Lamb Stew with Rosemary Dumplings

INGREDIENTS

FOR THE STEW
1.5 lb lamb stew meat, cut into 1-inch cubes
2 Tbsp flour
1 Tbsp olive oil
4 Tbsp butter
12 pearl onions, peeled
2 carrots, diced
1 rutabaga, diced
4 Tbsp white wine
2 sprigs rosemary
4 bay leaves
5 1⁄4 cups beef or lamb stock

FOR THE DUMPLINGS

9 Tbsp all-purpose flour
5 Tbsp lard or vegetable shortening
1⁄2 tsp baking powder
1 Tbsp rosemary, finely chopped
2 cups beef or lamb stock
Pinch of salt

INSTRUCTIONS

1. Preheat the oven to 250°F.

2. Season the lamb with salt and pepper, and dust with the flour. Place a heavy-bottom casserole dish over medium heat, add the olive oil and butter, then the lamb cubes. Sear on all sides until golden brown. Remove the lamb to a plate.

3. Reduce the heat and add the onions, carrots and rutabaga until caramelized. Add the wine and simmer until the liquid has reduced by half, then add the lamb, plus the 5¼ cups of stock. Bring the stew to a simmer then add the bay leaves and rosemary. Cover with a lid, transfer the dish to the oven and bake for one hour.

4. For the dumplings, use a fork to mix the flour, lard or vegetable shortening, baking powder, rosemary, and a pinch of salt in a bowl. Gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and roll the dough into 12 small balls. Chill these in the refrigerator for 30 minutes.

5. After the dumplings have chilled, place 2 cups of stock into a pan and bring to a simmer. Add the dumplings and simmer for 6–8 minutes. When the dumplings are cooked, remove them with a slotted spoon and set aside to rest for a minute. Discard the stock.

6. Divide dumplings and stew among four bowls, and garnish with parsley. Enjoy!

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Recipe for Wine Lovers: A tasty twist on risotto with whole-grain goodness

Halfway through January and craving the flavors you typically enjoy? Risotto likely isn’t on your resolution-driven menu, but sub in a few classic Italian ingredients and you’ll have a delicious side dish: farrotto. With whole-grain farro and polyphenol-rich red wine, farrotto is sure to satisfy.

Farrotto

INGREDIENTS

4 oz. Parmesan cheese
1 medium yellow onion, small-diced
1 cup semi-pearled farro (farro is a wheat)
2 1⁄4 cups red wine (or 1 Blue Apron bottle)
1⁄4 cup chicken broth
4 Tbsps butter, divided
2 Tbsps hazelnuts, roughly chopped
1 Tbsp parsley, roughly chopped

INSTRUCTIONS

1. PREPARE THE CHEESE
Discarding any rind, cut the cheese in half. Grate one half on the small side of a box grater; crumble the rest, using a fork.

2. START THE FARROTTO
In a medium pot, heat 2 teaspoons olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes. Add the farro; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly toasted. Add the wine and 1 1⁄2 cups of water. Heat to boiling on high, then cook, stirring occasionally, 30–35 minutes, until the wine has cooked off.

3. FINISH THE FARROTTO
Add the broth and cook, stirring occasionally, 2 to 3 minutes, until the farro is tender and the liquid has reduced by half. Turn off the heat. Stir in 3⁄4 of the butter and the grated Parmesan. Season with salt and pepper to taste.

4. MAKE THE BROWN-BUTTER HAZELNUTS & SERVE
Once the farro has cooked for 25 minutes, melt the remaining butter over medium-high heat in a small pan. Add the hazelnuts and season with salt. Cook, stirring frequently, 1 to 2 minutes, until the butter is browned and fragrant. Turn off the heat. Stir in the parsley. Top the finished farrotto with the hazelnut brown-butter and crumbled Parmesan. Enjoy!

Sign up for Blue Apron Wine and save $25 on your first order! Click here.

Twelve Days of Edible Gifts

Since the start of the holiday season, we’ve been crafting edible gifts to inspire you to delight your family and friends. Twelve of them, to be exact. Because there’s nothing lovelier than a homemade present. You can catch the whole series on our Instagram feed, but fortunately, there are still a few days left before Christmas for you to hop on the edible gift bandwagon. Here, our twelve delicious ideas.

1. Cinnamon-Infused Tequila

For the first in our edible gift series, we’re making the fixings for a spicy, refreshing holiday cocktail. In a large container, combine 750ml tequila and 7 to 10 cinnamon sticks. Let sit for 1 to 2 days for a warm tasting tequila and 3 to 4 days for a strongly flavored cinnamon tequila. Strain the tequila and discard the cinnamon sticks. Pour the tequila back into its original bottle for a pretty presentation.

2. Holiday Herb Wreath

Create 10 to 12 small bundles of fresh woody herbs (such as thyme, sage, rosemary, bay leaf, oregano, or lavender) and secure the stems with wire. Attach the bundles to a small (6 to 8 inches) wire wreath frame, slightly overlapping each bundle over the previous bundle. Attach a bow or pinecone and enjoy!

3. DIY Vanilla Extract

In a clean mason jar (or other decorative bottle) combine 8oz. bourbon and 3 to 5 vanilla beans, split open. Make sure the vanilla beans are completely submerged. Tightly seal the jar and give it a good shake. Let the jar stand in a cool place for 3 weeks, shaking occasionally. The extract will intensify the longer it sits with the vanilla beans.

5. Cardamom & Chia Seed Granola

Make a big batch and share this with your friends for the holidays, packaged in glass Weck jars. It’s the perfect, healthful breakfast to balance out your lavish holiday feasts! Here’s the recipe.

4. Rosemary-Spiced Nuts

On a sheet tray combine, 2 cups cashews, 2 cups walnuts, 1 cup pecans, 1 cup almonds, 2 tablespoons vegetable oil, 1/3 cup date molasses, 1/4 cup brown sugar, 2 tablespoons orange juice, 2 teaspoons chipotle powder, 2 tablespoons of finely chopped rosemary and 2 teaspoons salt. Toss to combine and spread out in one layer. Roast the nuts at 350 degrees, stirring occasionally, for 20 to 25 minutes or until golden brown and fragrant. Remove from oven and toss with an extra 2 teaspoons salt and 2 tablespoons finely chopped rosemary. Allow to cool completely before packing the nuts into an airtight container. Will keep for 2 weeks at room temperature. Happy gifting!

6. Limoncello

In a large container, combine the peel of 10 unwaxed lemons and one 750 ml bottle of 95% proof grain alcohol. Let sit for 10 to 12 days and then strain through a layer of cheesecloth into a large bowl. In a large pan, make simple syrup by combining 2 cups water and 2 cups sugar and bringing to a simmer over low heat, stirring occasionally until the sugar dissolves. Let the simple syrup cool to room temperature and then add it to the alcohol mixture, tasting as you go. Decant into pretty bottles with instructions to keep the limoncello in the freezer where it will keep indefinitely. Cheers!

7. Homemade Hot Cocoa Mix

In a food processor combine 2 cups powdered sugar, 1 cup cocoa powder, 2 cups powdered milk, 1 tsp salt, 2 tsp cornstarch, 1 cup semi-sweet mini chocolate chips and 1 tsp cinnamon. Divide the mixture between 3 pint-sized containers and enjoy! The hot cocoa mix will keep for 2 months. Stay warm!

8. Preserved Lemon

Wash 5 lemons. Make 4 cuts lengthwise in each lemon without cutting through to the stems. Stuff the cuts in the lemons with a mixture of 5 tbsp. sugar and 5 tbsp. salt. Stuff the lemons into a 12oz. jar, pressing them down tightly to pack. Let the lemons sit for 3 to 5 days at room temperature. Then, add 1 cup lemon juice and let sit in the refrigerator for 3 weeks or until the rinds have softened. Before using, rinse the preserved lemons to remove excess sugar and salt. Use in Moroccan dishes like this one.

9. Grapefruit Bitters

Slice 1 grapefruit in half. Juice 1 half, reserve the juice and discard the flesh. Roughly chop the other half and reserve. In a small saucepan over medium high heat, combine ½ cup sugar and ½ cup water, bring to a simmer and cook for 2 minutes or until slightly thickened. Add the chopped grapefruit and a chopped 2-in piece of ginger and cook for another 5 minutes. Remove from heat and let cool completely. In a large wide mouthed container, combine the cooled grapefruit syrup (including fruit), reserved grapefruit juice, 1 cup Campari, 1 cup vodka and ¾ cup sweet vermouth. Stir to combine and refrigerate overnight. Strain the mixture and discard the fruit. Will keep up to 1 month stored in the fridge.

10. Chocolate Truffles

Chop up a ½ pound of the best-ever dark chocolate. Heat ½ a cup of heavy cream to boiling. Add 1 tablespoon espresso powder and ¼ teaspoon salt. Pour the cream mixture over the chocolate. Stir well, then add 1 tablespoon of flavored liqueur (your choice!). Set aside for an hour, then roll 2 teaspoon portions of the mixture into balls. Roll the balls through two different cocoa powders, chopped nuts, or powdered sugar. Store in the fridge. (See more detailed instructions here.)

11. Peppermint Swirl Bark

Line a sheet pan with parchment or wax paper. Crush 5 candy canes into pieces. In 2 separate bowls, melt 8 Ounces of Chopped Bittersweet Chocolate and 12 Ounces of Chopped White Chocolate in the microwave in 15 to 30 second intervals, stirring between each interval, until melted and smooth. (If desired, stir ½ teaspoon of peppermint extract into the melted white chocolate.) Spread the melted white chocolate onto the parchment paper. Evenly top with dollops of the melted bittersweet chocolate. Using a knife, pass the knife through both chocolates to swirl. Press the crushed peppermint pieces into the chocolate. Set aside to harden.

12. Mexican Spice Blend

In a small jar, combine 2 Parts Ground Cumin, 2 Parts Ancho Chili Powder, 1 Part Ground Coriander, and1 Part Chipotle Pepper. Use in tacos, fajitas, tortilla soup, and mole.