Recipes Tagged: Holiday
Displaying all recipes that include the tag: Holiday.
| Title ↕ | Description ↕ | Tags ↕ | |
|---|---|---|---|
| Citrus-Glazed Roast Duck | This classic duck dish, inspired by Jacques Pépin, delivers a zes... | French, holiday, gourmet, citrus | {"title":"Citrus-Glazed Roast Duck","description":"This classic duck dish, inspired by Jacques P\u00e9pin, delivers a zesty orange flavor through a syrup of sugar, cider vinegar, orange juice, and currant jelly, mixed with a savory gravy before adding butter and Grand Marnier.","full_ingredient_list":["2 (5 1\/2- to 6-pound) Pekin ducks, trimmed of excess fat, necks, gizzards, and hearts reserved","1 tablespoon vegetable oil","2 medium carrots, coarsely chopped","2 medium tomatoes, coarsely chopped","2 celery ribs, coarsely chopped","1 small leek, white and pale green parts only, coarsely chopped","1 small onion, coarsely chopped","2 garlic cloves, crushed but not peeled","2 bay leaves","1 teaspoon dried thyme","3 tablespoons all-purpose flour","2 tablespoons tomato paste","1 quart chicken stock or low-sodium broth","1 cup dry white wine","5 navel oranges, divided","1\/3 cup sugar","1\/3 cup cider vinegar","2 tablespoons currant jelly","2 tablespoons Grand Marnier","2 tablespoons cold unsalted butter","Kosher salt","Freshly ground black pepper","1 cup water"],"components":[{"name":"Roast Duck","ingredients":[{"name":"Pekin ducks","quantity":"2 (5 1\/2- to 6-pound)","preparation_notes":"trimmed of excess fat, necks, gizzards, and hearts reserved","substitutions":[]},{"name":"water","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"Kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Oven","Large roasting pan","Rack for roasting","Aluminum foil"],"instructions":[{"step_number":1,"description":"Preheat the oven to 450\u00b0F. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.","tips":""},{"step_number":2,"description":"Prick the ducks around the thighs, backs, and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan. Set the ducks' breasts up on the rack as far apart as possible. Add the water to the pan and roast the ducks in the center of the oven for 20 minutes.","tips":""},{"step_number":3,"description":"Turn the oven temperature down to 350\u00b0F. Turn the ducks on their sides, propping them up by placing two large balls of foil between them, and roast for 30 minutes. Turn the ducks to their other sides and roast for 30 minutes longer.","tips":""},{"step_number":4,"description":"After initial roasting, pour off the fat in the roasting pan. Turn the ducks breast side up and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler. Broil the ducks 6 inches from the heat, rotating the pan a few times, until richly browned, about 3 minutes.","tips":""}]},{"name":"Duck Sauce","ingredients":[{"name":"vegetable oil","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"reserved duck hearts","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved duck gizzards","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved wing joints","quantity":"from the ducks","preparation_notes":"","substitutions":[]},{"name":"reserved duck necks","quantity":"from the ducks","preparation_notes":"chopped into 2-inch pieces","substitutions":[]},{"name":"carrots","quantity":"2 medium, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"tomatoes","quantity":"2 medium, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"celery","quantity":"2 ribs, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"leek","quantity":"1 small","preparation_notes":"white and pale green parts only, coarsely chopped","substitutions":[]},{"name":"onion","quantity":"1 small, coarsely chopped","preparation_notes":"","substitutions":[]},{"name":"garlic cloves","quantity":"2, crushed but not peeled","preparation_notes":"","substitutions":[]},{"name":"bay leaves","quantity":"2","preparation_notes":"","substitutions":[]},{"name":"dried thyme","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]},{"name":"all-purpose flour","quantity":"3 tablespoons","preparation_notes":"","substitutions":[]},{"name":"tomato paste","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"chicken stock","quantity":"1 quart","preparation_notes":"or low-sodium broth","substitutions":[]},{"name":"dry white wine","quantity":"1 cup","preparation_notes":"","substitutions":[]},{"name":"sugar","quantity":"1\/3 cup","preparation_notes":"","substitutions":[]},{"name":"cider vinegar","quantity":"1\/3 cup","preparation_notes":"","substitutions":[]},{"name":"currant jelly","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Grand Marnier","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"cold unsalted butter","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"Kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Large saucepan","Medium saucepan","Strainer","Small saucepan"],"instructions":[{"step_number":1,"description":"In a large saucepan, heat the oil. Add the hearts, gizzards, wing joints, and necks; season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, about 10 minutes.","tips":""},{"step_number":2,"description":"Add the carrots, tomatoes, celery, leek, onion, garlic, bay leaves, and thyme; cook, stirring, until softened, about 5 minutes. Stir in the flour and tomato paste, then gradually stir in the stock and wine. Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour. Strain the sauce into a bowl, pressing on the solids.","tips":""},{"step_number":3,"description":"Meanwhile, remove the zest in strips from one of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute. Drain and rinse under cold water; pat dry.","tips":""},{"step_number":4,"description":"Halve and squeeze two of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl.","tips":""},{"step_number":5,"description":"In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. Season with salt and pepper. Add the Grand Marnier and remove from the heat. Swirl in the butter, 1 tablespoon at a time.","tips":""},{"step_number":6,"description":"Scrape the pan juices into a fat separator and pour the juices back into the roasting pan. Simmer over moderate heat, scraping up any browned bits and coagulated juices. Strain the contents of the roasting pan into the orange sauce.","tips":""}]},{"name":"Orange Garnish","ingredients":[{"name":"navel oranges","quantity":"5, divided","preparation_notes":"zest and sections reserved separately","substitutions":[]}],"tools_and_equipment":["Knife","Cutting board"],"instructions":[{"step_number":1,"description":"Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.","tips":""}]}],"prep_time":"1 hr 30 mins","cook_time":"1 hr 30 mins","total_time":"3 hrs","servings":"4 to 6 servings","tags":["French","holiday","gourmet","citrus"],"notes":"Inspired by Jacques P\u00e9pin's recipe in 'Essential P\u00e9pin.' Consider pairing with potato-based sides or a mesclun salad. The sauce base can be made up to two days in advance."} |
| Authentic Mole Poblano Recipe | Mole Poblano is a rich and flavorful traditional Mexican sauce, o... | Mexican, Traditional, Sauce, Spicy, Nutty, Holiday, Poultry, Dinner, Gluten-Free | {"title":"Authentic Mole Poblano Recipe","description":"Mole Poblano is a rich and flavorful traditional Mexican sauce, originating from Puebla. It features a complex blend of dried chiles, nuts, chocolate, and spices, creating a deeply savory sauce with hints of sweetness and bitterness. Although it requires time and attention, preparation is manageable with all ingredients prepared beforehand. This recipe produces enough Mole Poblano for several servings and can be refrigerated or frozen for later use.","short_description":"A classic Mexican Mole Poblano sauce made with chilies, nuts, chocolate, and spices.","full_ingredient_list":["1\/2 cup lard, vegetable shortening or vegetable oil","3 ounces Ancho chiles (about 6-7), stemmed and seeded","3 ounces Pasilla chiles (about 12-13), stemmed and seeded","3 ounces Mulato chiles (about 6), stemmed and seeded","1\/3 ounce dried Chipotle chiles (about 4), stemmed and seeded","1\/2 white onion (about 1\/2 pound), roughly chopped","3 garlic cloves, peeled and roughly chopped","3 tablespoons raw almonds with skin","3 tablespoons raw shelled peanuts","3 tablespoons raisins","1 tablespoon pumpkin seeds","4 tablespoons sesame seeds","1\/2 cup reserved chile seeds","5 whole cloves, stemmed","1\/4 teaspoon anise seeds","1\/4 teaspoon coriander seeds","1\/2 teaspoon whole black peppercorns","1 stick true or Ceylon cinnamon","1\/4 teaspoon ground allspice","1\/8 teaspoon dried thyme","1\/8 teaspoon dried marjoram","1\/2 pound Roma tomatoes (about 2), charred or roasted","1\/3 pound tomatillos (about 2), husked, rinsed, charred\/roasted","2 corn tortillas, sliced into 8 pieces","1\/2 bolillo, telera, or baguette, about 2 ounces, thickly sliced","6 ounces Mexican style chocolate or bittersweet chocolate","5 cups chicken broth","4 cups chicken broth to dilute later on","1 teaspoon kosher or sea salt, or more to taste","1\/2 cup sesame seeds, toasted for garnishing"],"components":[{"name":"Mole Poblano","ingredients":[{"name":"lard or oil","quantity":"1\/2 cup","preparation_notes":"","substitutions":["vegetable shortening"]},{"name":"Ancho chiles","quantity":"3 ounces (about 6-7)","preparation_notes":"stemmed and seeded","substitutions":[]},{"name":"Pasilla chiles","quantity":"3 ounces (about 12-13)","preparation_notes":"stemmed and seeded","substitutions":[]},{"name":"Mulato chiles","quantity":"3 ounces (about 6)","preparation_notes":"stemmed and seeded","substitutions":[]},{"name":"dried Chipotle chiles","quantity":"1\/3 ounce (about 4)","preparation_notes":"stemmed and seeded","substitutions":[]},{"name":"white onion","quantity":"1\/2","preparation_notes":"about 1\/2 pound, roughly chopped","substitutions":[]},{"name":"garlic cloves","quantity":"3","preparation_notes":"peeled and roughly chopped","substitutions":[]},{"name":"raw almonds","quantity":"3 tablespoons","preparation_notes":"with skin","substitutions":[]},{"name":"raw shelled peanuts","quantity":"3 tablespoons","preparation_notes":"","substitutions":[]},{"name":"raisins","quantity":"3 tablespoons","preparation_notes":"","substitutions":[]},{"name":"pumpkin seeds","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"sesame seeds","quantity":"4 tablespoons","preparation_notes":"","substitutions":[]},{"name":"reserved chile seeds","quantity":"1\/2 cup","preparation_notes":"","substitutions":[]},{"name":"whole cloves","quantity":"5","preparation_notes":"stemmed","substitutions":[]},{"name":"anise seeds","quantity":"1\/4 teaspoon","preparation_notes":"","substitutions":[]},{"name":"coriander seeds","quantity":"1\/4 teaspoon","preparation_notes":"","substitutions":[]},{"name":"whole black peppercorns","quantity":"1\/2 teaspoon","preparation_notes":"","substitutions":[]},{"name":"true or Ceylon cinnamon stick","quantity":"1 stick","preparation_notes":"","substitutions":[]},{"name":"ground allspice","quantity":"1\/4 teaspoon","preparation_notes":"","substitutions":[]},{"name":"dried thyme","quantity":"1\/8 teaspoon","preparation_notes":"","substitutions":[]},{"name":"dried marjoram","quantity":"1\/8 teaspoon","preparation_notes":"","substitutions":[]},{"name":"Roma tomatoes","quantity":"1\/2 pound","preparation_notes":"about 2, charred or roasted","substitutions":[]},{"name":"tomatillos","quantity":"1\/3 pound","preparation_notes":"about 2, husked, rinsed, charred\/roasted","substitutions":[]},{"name":"corn tortillas","quantity":"2","preparation_notes":"sliced into 8 pieces","substitutions":[]},{"name":"bolillo, telera, or baguette","quantity":"1\/2","preparation_notes":"about 2 ounces, thickly sliced","substitutions":[]},{"name":"Mexican style chocolate","quantity":"6 ounces","preparation_notes":"","substitutions":["bittersweet chocolate"]},{"name":"chicken broth","quantity":"5 cups","preparation_notes":"","substitutions":[]},{"name":"extra chicken broth","quantity":"4 cups","preparation_notes":"to dilute later on","substitutions":[]},{"name":"kosher or sea salt","quantity":"1 teaspoon","preparation_notes":"or more to taste","substitutions":[]},{"name":"sesame seeds","quantity":"1\/2 cup","preparation_notes":"toasted for garnishing","substitutions":[]}],"tools_and_equipment":["large casserole dish","slotted spoon","mixing bowl","blender or food processor"],"instructions":[{"step_number":1,"description":"In a large extended casserole dish set over medium high heat, add lard, vegetable oil, or shortening.","tips":""},{"step_number":2,"description":"Once hot, add the chiles in batches and saute, stirring often, until crunchy and browned. Be careful not to burn them. Remove with a slotted spoon and place in a mixing bowl.","tips":"Do not overcrowd the pan to ensure even browning."},{"step_number":3,"description":"In the same oil, add the chopped onion and garlic. Saute for 2 to 3 minutes, until softened.","tips":""},{"step_number":4,"description":"Add the almonds, peanuts, raisins, and pumpkin seeds. Cook for another 2 to 3 minutes.","tips":""},{"step_number":5,"description":"Stir in the sesame seeds, reserved chile seeds, whole cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme, and marjoram. Cook for 3 to 4 more minutes, stirring often.","tips":""},{"step_number":6,"description":"Next, add the tortilla pieces, bread, tomatoes, and tomatillos. Cook for a couple of minutes.","tips":""},{"step_number":7,"description":"Add the reserved browned chiles back to the pot and pour in the chicken broth. Stir and bring to a simmer.","tips":""},{"step_number":8,"description":"Add the chocolate pieces and salt; mix well, and let simmer for 12 to 15 minutes. Turn off the heat, cover, and let stand for 1\/2 hour.","tips":""},{"step_number":9,"description":"In batches, puree the mixture in a blender or food processor until smooth. The mole can be stored covered in the refrigerator for up to a month, or frozen for up to a year.","tips":""},{"step_number":10,"description":"When ready to use, dilute with chicken broth in a saucepan and simmer for 2 to 3 minutes. Serve over cooked chicken or turkey, garnished with toasted sesame seeds.","tips":""}]}],"prep_time":"30 minutes","cook_time":"1 hour 10 minutes","total_time":"1 hour 40 minutes","servings":"24 to 25","tags":["Mexican","Traditional","Sauce","Spicy","Nutty","Holiday","Poultry","Dinner","Gluten-Free"],"notes":"Ensure all chiles are fresh and not overly bitter to maintain balance in flavors.","background":"Mole Poblano is a traditional Mexican sauce with origins in Puebla, reflecting a blend of indigenous Mexican and Spanish influences.","nutrition":{"calories":"200","protein":"4g","fat":"14g","carbohydrates":"14g","fiber":"3g","sugar":"4g"},"serving_suggestions":"Serve over cooked chicken or turkey with rice and beans.","storage":"Store in the refrigerator for up to a month or freeze for up to a year.","dietary_info":["Contains nuts","Gluten-free"],"cooking_tips":["Prep all ingredients beforehand for a smoother cooking process.","Use a heavy pot to prevent burning.","Strain the final sauce for extra smoothness if desired."],"variations":["Replace some of the nuts with extra pumpkin seeds for a different flavor.","Add a touch of coffee or dried fruits for sweetness."],"ingredient_spotlight":"The blend of anchos, pasillas, mulatos, and chipotles create a unique and balanced depth in the mole flavor profile.","flavor_profile":{"sweet":5,"savory":8,"sour":3,"bitter":4,"umami":7},"geographic_region":"Puebla, Mexico","seasonality":"Best made in cooler months or for celebrations.","sustainability_score":{"score":70,"details":"Consider using locally sourced ingredients where possible to lessen environmental impact."},"occasion":"Perfect for celebrations and special occasions.","skill_level":"Intermediate","cost_estimate":20,"recommended_pairings":["Mexican-style rice","Refried beans","Corn tortillas"]} |
| Classic Apple Pie with Homemade Crust | A delicious apple pie featuring juicy apple slices seasoned with ... | Dessert, Thanksgiving, Christmas, Holiday, Baking | {"title":"Classic Apple Pie with Homemade Crust","description":"A delicious apple pie featuring juicy apple slices seasoned with sugar and spices, encased in a flaky homemade pie crust.","full_ingredient_list":["2 (9\") pie crusts","7 large Granny Smith apples (peeled, cored, sliced into \u00bd inch slices)","\u00bd cup granulated sugar","\u00bd cup light brown sugar (loosely packed)","2 tablespoons all-purpose flour","1 teaspoon ground cinnamon","\u215b teaspoon ground nutmeg","1 tablespoon lemon juice","Zest of half of a lemon","1 large egg (for egg wash)","2 tablespoons sanding sugar (optional)"],"components":[{"name":"Apple Filling","ingredients":[{"name":"Granny Smith apples","quantity":"7 large","preparation_notes":"peeled, cored, and sliced into \u00bd inch slices","substitutions":["Honeycrisp","Jazz","Golden Delicious","Jonagold","Pink Lady"]},{"name":"granulated sugar","quantity":"\u00bd cup","preparation_notes":"","substitutions":[]},{"name":"light brown sugar","quantity":"\u00bd cup","preparation_notes":"loosely packed","substitutions":[]},{"name":"all-purpose flour","quantity":"2 tablespoons","preparation_notes":"","substitutions":[]},{"name":"lemon juice","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]},{"name":"lemon zest","quantity":"zest of half a lemon","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["large mixing bowl","measuring spoons"],"instructions":[{"step_number":1,"description":"Peel, core, and slice the apples into \u00bd inch slices.","tips":"Use a variety of apples for different textures and flavors."},{"step_number":2,"description":"In a large mixing bowl, toss the apple slices with granulated sugar, brown sugar, flour, lemon juice, and lemon zest to coat evenly.","tips":"Ensure all apple slices are evenly coated with the mixture."}]},{"name":"Pie Crust Assembly and Baking","ingredients":[{"name":"pie crusts (9\")","quantity":"2","preparation_notes":"store-bought or homemade","substitutions":[]},{"name":"large egg","quantity":"1","preparation_notes":"lightly beaten for egg wash","substitutions":[]},{"name":"sanding sugar","quantity":"2 tablespoons","preparation_notes":"optional, for sprinkling","substitutions":[]},{"name":"ground cinnamon","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]},{"name":"ground nutmeg","quantity":"\u215b teaspoon","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["rolling pin","9\u201d pie plate","baking sheet","knife"],"instructions":[{"step_number":1,"description":"Preheat the oven to 400\u00b0F (204\u00b0C) and position the oven rack in the center.","tips":""},{"step_number":2,"description":"Roll out one pie crust to fit the bottom of a 9\u201d pie plate.","tips":""},{"step_number":3,"description":"Fill the crust with the prepared apple mixture, discarding excess juice.","tips":""},{"step_number":4,"description":"Roll out the second crust to cover the pie, trimming excess dough.","tips":"Use a sharp knife to make clean cuts."},{"step_number":5,"description":"Seal and flute the edges of the crust, creating vents in the top for steam to escape.","tips":"Use a decorative crimping technique if desired."},{"step_number":6,"description":"Brush the pie with egg wash and sprinkle with sanding sugar if using.","tips":"This gives the crust a nice sheen and some sweetness."},{"step_number":7,"description":"Cover the edges with foil or a pie shield and bake for 25 minutes. Remove shield, reduce oven to 375\u00b0F, and bake an additional 30-35 minutes until crust is golden.","tips":"Watch closely to avoid over-browning."}]}],"prep_time":"1 hour","cook_time":"1 hour","total_time":"2 hours","servings":"8","tags":["Dessert","Thanksgiving","Christmas","Holiday","Baking"],"notes":"For best results, use a combination of tart and sweet apple varieties. The pie can be made up to two days in advance and stored at room temperature or refrigerated."} |
| Honey Walnut Baklava with Lemon Syrup | This baklava recipe features layers of crisp, flaky phyllo dough,... | dessert, Greek, Middle Eastern, holiday | {"title":"Honey Walnut Baklava with Lemon Syrup","description":"This baklava recipe features layers of crisp, flaky phyllo dough, buttery chopped walnuts, and a beautifully balanced honey-lemon syrup. Perfect for a party or as a delectable homemade treat.","components":[{"name":"Syrup","ingredients":[{"name":"granulated sugar","quantity":"1 cup","preparation_notes":null,"substitutions":[]},{"name":"honey","quantity":"1\/2 cup","preparation_notes":null,"substitutions":[]},{"name":"lemon juice","quantity":"2 Tbsp","preparation_notes":"juice of 1\/2 lemon","substitutions":[]},{"name":"water","quantity":"3\/4 cup","preparation_notes":null,"substitutions":[]}],"tools_and_equipment":["medium saucepan"],"instructions":[{"step_number":1,"description":"Combine sugar, honey, lemon juice, and water in a medium saucepan.","tips":null},{"step_number":2,"description":"Bring to a boil over medium\/high heat, stirring until sugar is dissolved.","tips":null},{"step_number":3,"description":"Reduce heat to medium\/low and boil for an additional 4 minutes without stirring.","tips":null},{"step_number":4,"description":"Remove from heat and let syrup cool while preparing baklava.","tips":null}]},{"name":"Baklava","ingredients":[{"name":"phyllo dough","quantity":"16 oz","preparation_notes":"thawed by package instructions","substitutions":[]},{"name":"unsalted butter","quantity":"1 1\/4 cups","preparation_notes":"melted","substitutions":[]},{"name":"walnuts","quantity":"1 lb","preparation_notes":"finely chopped","substitutions":["pecans","pistachios"]},{"name":"ground cinnamon","quantity":"1 tsp","preparation_notes":null,"substitutions":[]}],"tools_and_equipment":["9x13 non-stick baking pan","food processor","damp towel","pastry brush"],"instructions":[{"step_number":1,"description":"Preheat oven to 325\u02daF.","tips":null},{"step_number":2,"description":"Trim phyllo dough to fit the baking dish and keep it covered with a damp towel to prevent drying out.","tips":null},{"step_number":3,"description":"Butter the bottom and sides of a 9x13 non-stick baking pan.","tips":null},{"step_number":4,"description":"Pulse walnuts in a food processor about 10 times until coarsely ground. Mix with ground cinnamon in a bowl.","tips":null},{"step_number":5,"description":"Place 10 sheets of phyllo dough in the pan one at a time, brushing each with melted butter after placing it.","tips":null},{"step_number":6,"description":"Spread about 3\/4 cup of walnut mixture over the phyllo layer.","tips":null},{"step_number":7,"description":"Add 5 more buttered phyllo sheets, a layer of nuts, and repeat the process four times, ending with 10 buttered phyllo sheets on top.","tips":null},{"step_number":8,"description":"Cut into 1 1\/2 inch strips and then diagonally to create diamond shapes.","tips":null},{"step_number":9,"description":"Bake for 1 hour and 15 minutes until golden brown.","tips":null},{"step_number":10,"description":"Immediately pour cooled syrup over hot baklava after baking; let it sit uncovered to cool completely.","tips":"For best results, let the baklava sit for 4-6 hours or overnight to allow the syrup to soak in."}]}],"full_ingredient_list":["16 oz phyllo dough","1 1\/4 cups unsalted butter","1 lb walnuts","1 tsp ground cinnamon","1 cup granulated sugar","2 Tbsp lemon juice","3\/4 cup water","1\/2 cup honey"],"prep_time":"1 hour","cook_time":"1 hour 15 minutes","total_time":"2 hours 15 minutes","servings":"30 pieces","tags":["dessert","Greek","Middle Eastern","holiday"],"notes":"For garnish, you may drizzle melted chocolate or sprinkle chopped walnuts on top. Store at room temperature covered with a tea towel for up to 2 weeks."} |