Pistachio And Cranberry Biscotti

Pistachio and Cranberry Biscotti

These green and red studded biscotti are a holiday tradition at my house. They go great with a cup of coffee in the morning.

Ingredients:

2¼ cups all purpose flour

1½ teaspoons baking powder
¾ teaspoon salt
6 tablespoons (¾ stick) unsalted butter, at room temperature
¾ cup sugar
2 large eggs
1 tablespoon grated lemon peel
1½ teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
¾ cup shelled natural unsalted pistachios

Directions
Preheat oven to 325° F. Line 3 large baking sheets with parchment paper.

Sift first 3 ingredients into medium bowl. Cream together butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time.
Mix in lemon peel, vanilla and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky).

Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 10-inch-long log and flatten to about 3 inches wide. Carefully transfer logs to one of the prepared baking sheets, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into ½-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. 

Bake until firm and pale golden, about 12 to 15 minutes per side. Transfer cookies to racks and cool. Makes about 30 biscotti.                                                                                                                                                                   

Spinach Lasagna. ~ Vegan

Spinach Lasagna

This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend.  If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this lasagna apart from your average recipe.

Ingredients:
Tomato sauce (or substitute 2 cups jarred marinara sauce)
1 can (28 ounces) diced tomatoes
¼ cup roughly chopped fresh basil
2 tablespoons olive oil
2 garlic cloves, pressed or minced
½ teaspoon fine salt
¼ teaspoon red pepper flakes (optional)
Spinach mixture
2 cups (16 ounces) low-fat cottage cheese
2 tablespoons olive oil
1 small-to-medium yellow onion, chopped
¼ teaspoon fine salt
4 cloves garlic, pressed or minced
12 ounces baby spinach, preferably organic
Freshly ground black pepper, to taste
Remaining lasagna ingredients
9 no-boil lasagna noodles
8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
Sprinkle of additional chopped fresh basil, for garnish 

Directions: 
Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt and pepper flakes (if using). Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups of sauce).

Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to a large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.

Warm 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking for about 10 to 12 minutes, stirring frequently, until the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan.

Transfer the spinach mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed!), about 12 to 15 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with remaining cottage cheese and mix well. Season to taste with salt and pepper. Now it’s lasagna assembly time!

Spread ½ cup tomato sauce evenly over the bottom of a 9-inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles. Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.

Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with all of the remaining cheese.

Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 12 to 17 more minutes, until the top is turning spotty brown.

Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.

Muhammara Dip. ~. Vegan

                                                           

Muhammara Dip

A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses (recipe below) , that can be made ahead! Serve with toasted pita or crackers. 

Ingredients
3 roasted red bell peppers ( from a jar, or roast and peel your own)
1/4 cup Italian parsley
1 clove garlic
1 teaspoon freshly squeezed lemon juice
1–2 teaspoons ground cumin
1/2–1 teaspoon kosher salt, more to taste
1 tablespoon pomegranate molasses, more as needed (see recipe in the notes)
1 teaspoon Aleppo chili flakes (or try Urfa Biber or regular chili flakes), and more to taste
1/4 cup olive oil
1–2 teaspoons honey, more to taste
1 cup fresh walnuts, lightly toasted
1/2– 3/4 cup bread crumbs 

Garnish:

1-2 tablespoons olive oil, crushed walnuts, pomegranate seeds, Italian parsley leaves or mint leaves. Serve with warm pita bread or crackers.

Directions
If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnuts and bread crumbs into a food processor, and repeatedly pulse until chopped and combined but not completely smooth. Leave a little texture.

Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.  If it seems dry or thick, add a little more olive oil as needed.

Taste and adjust salt, honey and chili flakes to your liking.

At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.

Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita or crackers.

Note

To make 1/4 cup of pomegranate molasses, place 1 cup of 100 % pomegranate juice, 2 tablespoons sugar, and 2 teaspoons lemon juice into a small pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium-low or low heat, uncovered, until it has reduced all the way down to 1/4 cup. The more gently you simmer, the less bitter it will be. It will thicken as it cools.

Gingerbread Biscotti

Gingerbread Biscotti

Bake delicious gingerbread biscotti with oil using this easy recipe. Packed with holiday spices, they’re perfect with coffee and stay crunchy for weeks! 

Ingredients: 

2 cups of all-purpose flour (284 grams)
1½ teaspoons of baking powder
½ teaspoon of kosher salt
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Whisk and set this dry mixture aside.
Prepare the wet ingredients. Whisk together:

2 large eggs
⅔ cup of packed dark brown sugar
¼ cup of vegetable oil
¼ cup of molasses
½ teaspoon of pure vanilla extract
Whisk together until smooth and well combined.

• Directions;
  Preheat oven to 350 degrees.  Line baking sheet with parchment paper.
  
  Whisk dry ingredients together and set bowl aside. Combine wet ingredients in another bowl.                                                          Gradually  mix the wet with the dry ingredient to form a sticky dough.  Don't over mix.                                                                       Using two tablespoons, drop the batter onto the prepared baking sheet, one heaping tablespoon at a time, to form a rough log. Might resemble a caterpillar.                                                                              

  For two smaller logs, shape the dough into logs about 2 inches wide by 12 inches long. Alternatively, create one large log about 4 inches wide by 13 inches long if you prefer a larger biscotti.                                       

  To smooth and even out the logs, quickly rinse your hands under cold running water and shake off the excess water (do not dry completely). Use your damp fingers to shape and even out the logs.

Bake in the preheated oven for 25–30 minutes for a larger log or 20–25 minutes for smaller ones, or until the logs are firm to the touch and lightly golden.

Remove the logs from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer carefully to a cooling rack and allow to cool for another 5-10 minutes, depending on the size of your biscotti loaf.

Reduce the oven temperature to 300°F (150°C).

Transfer the logs to a cutting board and, using a serrated knife, slice them diagonally into ½-inch thick biscotti pieces. 

Arrange the biscotti slices cut-side down on the baking sheet. Return them to the oven and bake for an additional 5–8 minutes, flipping halfway through for even crisping. The longer the biscotti bake, the crispier they will get.

These ginger biscotti are versatile for gifting, snacking, or pairing with hot beverages

TIPS

Make sure your eggs are at room temperature before mixing. This little step helps the dough come together more smoothly and gives your biscotti the perfect texture.
There is no need to use a stand mixer with this recipe. Both the dry and wet ingredients come together very easily.
After the first bake, let the logs cool for about 10 minutes. This makes them so much easier to slice and keeps their shape and texture intact.
Use a serrated knife and a gentle sawing motion to slice your biscotti. This helps avoid crumbling and keeps those slices looking picture-perfect.
Feel free to tweak the spice levels to suit your taste! Want more zing? Add an extra ½ teaspoon of ground ginger. Prefer a gentler flavor? Reduce the cloves or nutmeg a bit.
Get creative! Mix in some chopped nuts, chocolate chips, or dried fruits for extra flavor and texture. For an extra festive touch, dip the finished biscotti in chocolate—it’s as delicious as it sounds!
You can obtain a softer cookie by eliminating or reducing the time for the second bake.
If desired, the gingerbread loaves can be sprinkled with icing sugar before the first bake.
Once your biscotti are completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and crunchy for weeks!

Butterhorn Cookies With Nutella Filling Recipe

Butterhorn Cookies with Nutella Filling Recipe

Bake a big batch of irresistible Butterhorn Cookies with Nutella® filling! These flaky pastries are crowd-pleasers, ideal for parties and celebrations!
Ingredients:
2 ¼ teaspoon active dry yeast 8 grams
1 teaspoon granulated sugar
½ cup milk lukewarm
4 eggs room temperature
4 tablespoons granulated sugar
1 cup butter room temperature, 226 grams, 2 sticks
1 cup vegetable shortening room temperature, 190 grams
¼ teaspoon salt
1 teaspoon vanilla extract pure
5½-6 cups all-purpose flour 780- 850 grams, sifted
Hazelnut nut spread example: Nutella®

Egg Wash Glaze:

1 egg lightly beaten
1 teaspoon milk
3-4 tablespoons turbinado sugar for sprinkling

Directions
In a small dish, combine the yeast with 1 teaspoon of sugar.
Add the warm milk and stir.  Set aside for about 5 minutes.

Meanwhile, in a large mixing bowl (of electric stand mixer) whisk the eggs, at medium speed for about 2 minutes.  Add the sugar and continue to whisk for another 2 minutes or so.

Switch to paddle attachment; add the butter, shortening, salt and vanilla extract.  Mix on medium speed until well combined.

Add the yeast mixture and mix until well combined.

Add 5½ to 6 cups (780-850 grams) of all-purpose flour to this mixture. Using the hook attachment, knead for approximately 5 to 8 minutes or until the dough pulls away from the sides of the bowl.

Divide the dough into 18 balls (each weighing about 90 grams).
Place the dough balls in an airtight container, and refrigerate overnight (or up to 24 hours).

Preheat the oven to 350℉ (175℃).  Line baking sheet with parchment paper.
Working with one ball of dough at a time, place it between two sheets of parchment paper and roll out the dough to an 8-inch round, about ⅛ of an inch thick.  With a pastry cutter, cut the dough into eights (first cut it in half, then in quarters and then in eighths).

To begin, place ½ teaspoon of Nutella® on the wide ends of each alternating wedge and spread it thinly toward the tip. Roll each of the 4 triangles up from the wide end to the pointed end, forming a crescent shape.  Repeat this process with another ball of dough.

Brush the tops of the cookies with the egg wash and sprinkle with turbinado (coarse) sugar.

Bake, in batches, for 10-12 minutes or until bottoms are lightly browned. Rotate the pans as necessary to bake evenly. 

Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.  Yield  144 cookies. 

Notes

Chill the dough: After preparing it, it's important to let it chill in the refrigerator overnight before rolling it out. This will help the dough firm up and make it easier to work with.

Don't overfill the cookies: While filling them with as much Nutella as possible may be tempting, be careful not to overfill them. Too much filling can cause the filling to ooze out, making a mess.

Place the seam side down: When placing the rolled-up croissant cookies on the baking sheet, place the seam side down. This will help the cookies maintain their shape and prevent them from unrolling during baking. It will also help the Nutella filling stay inside the cookie and not leak onto the baking sheet.

Rosemar-ita

Rosemar-ita

If you love the bracingly fresh, almost minty sensation of fresh rosemary, this winter Margarita riff is for you. It has a fragrant foam that’s shaken separately from the drink, which receives its own evergreen burst through a muddling technique. Clean the shaker very well before foaming, and ensure it’s as cold as possible. Adjust the bright citrus note to your taste, as limes vary in tartness. 1 Cocktail

Ingredients:
Pinch Rosemary Salt (recipe follows), plus more for rimming glass
6 finger-length sprigs of rosemary, divided
1 oz blanco tequila
3/4 oz melon liqueur
3/4 to 1 oz lime juice, or to taste
1 1/2 oz cold aquafaba or 1 cold egg white
Fresh sumac or cranberries for garnish (optional)

Directions:

Prepare a Margarita glass by dipping the rim into 2mm water and then the Rosemary Salt.  Recipe follows.

In a cocktail shaker, add 3 sprigs rosemary and a pinch of Rosemary Salt, and muddle until aromatic. 

Fill shaker with ice, add tequila, melon liqueur and lime, then shake until drink is thoroughly chilled, up to 30 seconds. 

Taste and, if desired, add additional lime and shake again to incorporate. Pour drink through a fine-mesh cocktail strainer into prepared glass and refrigerate while preparing foam.

To a clean, cold cocktail shaker, add 3 sprigs rosemary and chilled aquafaba or egg white. Dry shake (without any ice) vigorously, using an up-and-down motion, until liquid turns to a thick, white foam.

Pour foam on top of drink and garnish, if desired, with sumac or cranberries.  Makes 1 cocktail

Rosemary Salt
Very finely chop fresh rosemary and, in a small bowl, mix in a 1:4 ratio with sea salt until thoroughly combined, but maintaining distinct green flecks. Store in an airtight container for up to 2 days

Sautéed Brussels Sprouts ~ Vegan and Gluten Free

 

Sautéed Brussels Sprouts

Sautéed Brussels sprouts with pecans, shallots, and garlic.  A delicious fall side dish that can be made in 20 minutes. Vegan and gluten-free.

Ingredients:
2/3 cups pecans, chopped and toasted
1 1/2 tablespoons coconut oil, or sub olive oil
1/2 cup shallots, sliced (2 large shallots)
4 garlic cloves, roughly chopped
1 lb shredded Brussels Sprouts (about 7 cups)
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh cracked pepper, more to taste
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Pinch red pepper flakes, Aleppo or Urfa biber are both nice here

Optional Holiday Additions: 

¼ cup craisins, 

1 tablespoon fresh sage

Directions:

If your pecans need toasting, heat an extra-large skillet over medium heat and toast pecans, stirring every minute or so, for 6-7 minutes, set aside.

To the same skillet, heat the coconut oil over medium-high heat. Add the shallot and garlic and stir until fragrant and just tender 3-4 minutes.

Lower heat to medium and mix in the Brussels sprouts (and craisins and sage if using). Season with the salt and pepper and mix well, sauteeing for 7-9 minutes, stirring occasionally until tender-crisp.

Add the vinegar and maple syrup, stir well, and cook it off a bit.

Taste and adjust salt and pepper, add chili pepper to taste. If you like it saucy, add more vinegar and maple to taste. Sometimes, if not cooking for vegans, I’ll add a splash of fish sauce. This is 100% optional. 

Stir in the toasted pecans and serve.

Nürnberger Lebkuchen

Nürnberger Lebkuchen

Nürnberger lebkuchen or gingerbread has been around since the 14th century when Nürnberg was a rich city with good trade associations. You can make Nürnberger lebkuchen in your home without any special German ingredients. You can use thin oblaten that look like Catholic communion wafers and can be purchased at a German deli or use parchment paper.  These soft, spicy cookies keep for several weeks.

"The Spruce Eats"

Ingredients
For the Cookie:
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) sugar
4 large eggs
3 cups (360 grams) all-purpose flour
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground allspice
1/16 teaspoon ground nutmeg
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground anise seed
2 tablespoons (12 grams) cocoa powder
1 1/2 teaspoons double-acting baking powder
1 cup (225 milliliters) milk
1 3/4 cups (150 grams) almonds, ground
1/2 cup candied lemon peel, chopped
1 tablespoon rum, or orange liqueur
1/2 cup raisins, soaked in rum and chopped
1/4 cup shredded coconut
32 oblaten (baking wafers, 3-inch size)

Glaze:
1/2 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla
1 to 2 tablespoons rum, or liqueur
1/2 cup confectioners' sugar

Directions:

Make the Cookies 
Gather the ingredients. Preheat oven to 375 F. 

Cream together the butter, sugar, and eggs until light and fluffy.

Mix in the flour, spices, cocoa powder, and baking powder, alternating with milk. Note that you can use prepared lebkuchen                           

Fold in the nuts and lemon peel.                                                          

Stir in the rum, followed by the raisins and coconut.                       

Place the oblaten on parchment-lined baking sheets. Drop about 3 tablespoons of cookie dough onto the wafer and smooth to the edges. If you are not using the oblaten, draw 3-inch diameter circles on parchment paper using a cup or biscuit cutter as a template. Drop about 3 tablespoons cookie dough into the center of each circle.
                                                                                                               In both cases, use the back of a spoon to fill out each circle, slightly mounding the dough toward the center.

Bake for 15 to 20 minutes. Turn down oven to 350 F if cookies are browning too much.
Let cool for a few minutes, then remove to a cookie or cake rack.               

Make the Glaze                                                                                 Gather the ingredients.

While the cookies are baking, make the glaze. The glaze is to be applied while the cookies are still warm. Place the sugar and water in a small saucepan on the stove. Bring to a boil and boil for a few minutes.
Add the vanilla and 1 to 2 tablespoons rum or liqueur. Sift confectioners' sugar over the hot sugar syrup and stir.

Using a pastry brush, brush the warm glaze over the warm cookies. Let dry completely.
Tip
Dry glazed cookies for a day (so the cookie stays a bit crunchy) then store in an airtight container or freeze.

Fudge Brownie Cookies With Malted White Hot Chocolate

Fudge Brownie Cookies with Malted White Hot Chocolate

Equal parts cookie and brownie, these intensely chocolatey treats need nothing more than a warm drink to wash them down. Enter Malted White Hot Chocolate, the perfect creamy accompaniment.   Serves 6 
Ingredients:
Cookies
1/2 lb (225 g) semi-sweet chocolate, chopped
2/3 cup (150 mL) all-purpose flour
1/4 cup (60 mL) cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
2 tsp (10 mL) instant espresso powder
6 tbsp (90 mL) unsalted butter, at room temperature
1/2 cup (125 mL) light brown sugar
1/2 cup (125 mL) sugar
2 eggs, at room temperature
2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) milk chocolate chips
Flaky sea salt to taste

Hot Chocolate:
4 cups (1 L) whole milk
1 cup (250 mL) finely chopped white chocolate
5 tbsp (75 mL) malted milk drink mix, such as Ovaltine
Pinch salt

Directions:

For the cookies, melt semi-sweet chocolate in a double boiler or in the microwave until smooth. Let cool.

In a bowl, mix flour, cocoa powder, baking powder, salt and espresso powder. Set aside.

In bowl of a stand mixer fitted with paddle, beat butter and sugars on medium-high until light and fluffy, about 2 minutes. While machine is running, add eggs one at a time, then add vanilla. Beat until mixture is pale yellow, another 2 minutes. 

Reduce speed to medium and slowly add melted chocolate. Mix, scraping down bowl as necessary, until fully incorporated. Reduce speed to low. Gradually add dry mix until smooth, then mix in chocolate chips.

Scoop 3-tbsp (45-mL) portions into balls (or use a 15/8 oz cookie scoop) and place on a baking tray. Cover and refrigerate for 30 minutes.

While dough is chilling, preheat oven to 350°F (177°C).

Place chilled cookie balls 2 inches (5 cm) apart on two parchment-lined baking sheets. Bake in bottom and upper thirds of oven, rotating pans and switching racks at halfway point, until edges are crisp but centres are soft, about 12 minutes.

While cookies are baking, make hot chocolate. Heat milk and white chocolate in a large saucepan over medium-low heat. Whisk continuously, sweeping bottom of pot, until chocolate has melted. Whisk in malted milk powder and salt. Keep warm over low until ready to serve.

Remove cookies from oven and sprinkle with flaky salt. Transfer cookies to a cooling rack. Rest for 10 minutes. Serve warm with Malted White Hot Chocolate. (Leftover cookies will keep in an airtight container at room temperature for up to 3 days.)  Serves 6

Broiled Clementines.

                                             

Broiled Clementines

Eat these as a treat, toss them into salads, use them on ice cream.
The wonder of broiled clementines goes on and on. Chop them up and they become a delightful addition to morning yogurt or scattered on pancakes or waffles. Stir them into muffin batter.  Serve them to compliment the richness of roast pork. And know that this method also works beautifully with lemons or Meyer lemons.

Ingredients:

4 Clementines

Directions:Preheat a broiler. Ideally setting a cooking rack about 3 inches below the heating element. Prepare a large baking sheet by either lightly oiling it or lining it with a sheet of parchment.
Working with 1 clementine at a time, cut off and discard the stem end. Then slice the rest of the clementine, discarding the other end piece (or broiling it—your choice!). Remove and discard and seeds. 
Lay the slices in a single layer on the prepared baking sheet. Repeat with the remaining 3 clementines.

Broil the sliced clementines until the edges are browned and the juices are bubbling, 3 to 5 minutes. The timing with vary greatly between broilers, so keep a close eye on them. Remove the pan and gently turn each clementine slice over. Broil on the second side until those edges are also browned, 3 to 5 minutes. As always with broiling, keep a careful watch so they don’t go from beautifully browned and caramelized to burnt and ruined.
Notes
Let the broiled clementines cool before using. They will keep, covered, for up to 1 day, or covered and chilled up to 3 days.

Craquelin Cranberry Cream Puffs

Craquelin Cranberry Cream Puffs

These festive choux buns are filled with all the holiday flavours and are generously sized to be a full serving each. While the craquelin topping and fillings can all be made well in advance, it’s best to bake the buns themselves shortly before assembling to ensure the tops are perfectly crisp. Makes 9 cream puffs

Ingredients:
White Chocolate Cream
2 bars (100 g each) white chocolate, preferably Lindt, finely chopped
1 1/2 cups (375 mL) whipping cream, divided
Compote
3 cups (750 mL) frozen cranberries
1 1/2 cups (375 mL) sugar
1/2 cup (125 mL) water
1 small cinnamon stick
1 vanilla bean, split lengthwise, seeds scraped
Craqulin
1/4 cup (60 mL) unsalted butter, at room temperature
1/4 cup (60 mL) light brown sugar
1/4 tsp (1 mL) cinnamon
6 tbsp (90 mL) all-purpose flour
Buns
1 cup (250 mL) water
1/2 cup (125 mL) unsalted butter
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) salt
1 cup (250 mL) all-purpose flour
4 large eggs, at room temperature
Icing sugar to garnish

Directions:


For the white chocolate cream, place chocolate in a medium heatproof bowl. In a small saucepan, bring 3/4 cup (175 mL) whipping cream to a simmer over medium heat, 3 to 4 minutes. (Watch closely so it doesn’t boil over.) Pour hot cream over chocolate and let stand 2 minutes. Stir with a spatula until smooth. Cover surface with plastic and refrigerate until chilled, at least 3 hours or up to 2 days.

For the compote, combine cranberries, sugar, water, cinnamon, vanilla seeds and pod in a medium saucepan over high heat. Bring to a full boil, then reduce heat to medium and simmer, stirring occasionally,
until cranberries have popped and mixture has reduced to 1 3/4 cups (425 mL), 14 to 18 minutes. Transfer to a medium bowl and cover surface with plastic wrap. Cool for 1 hour then refrigerate until chilled, at least 3 hours or up to 2 days.

For the craquelin, cream butter, sugar and cinnamon with a fork in a medium bowl until fully blended.  Add flour, stirring until roughly combined. Continue to mix by hand just until a dough forms. Roll the
dough between two large pieces of parchment paper to a rectangle roughly 7 × 12 inches (18 × 30 cm) in size. Transfer, still sandwiched between parchment, to a baking sheet. Refrigerate until chilled, at least
1 hour or up to 2 days.

Peel off top piece of parchment. Using a 2-inch (5-cm) round cutter, cut into nine rounds.

Discard scraps. Refrigerate until ready to use.

For the buns, position racks in centre and bottom third of oven. Preheat to 425°F (218°C). Line two baking sheets with parchment.

In a medium saucepan over medium-high heat, bring water, butter, sugar and salt to a boil. Reduce heat to medium and add flour at once. Stir mixture constantly with a wooden spoon, until it pulls away from sides of pan, about 3 minutes. Remove from heat and cool 5 minutes. Add eggs, one at a time, stirring constantly with a wooden spoon, until fully smooth and incorporated after each addition. Dough should be thick, shiny and smooth.

Using an easy-release, 2-oz ice cream scoop, scoop dough onto prepared baking sheets, 2 inches (5 cm) apart. You should have 9 scoops in total. Dip fingertips in cold water and smooth any ridged edges, if needed.  Set one craquelin round on top of each bun, pushing gently to adhere.

Bake in middle and bottom third of oven for 10 minutes, then reduce heat to 350°F (177°C) and continue baking until golden, 40 to 45 minutes. (To avoid risking collapse, don’t open oven until buns are fully baked.) Transfer buns to a rack to cool completely.

To finish chocolate cream, add chilled mixture and remaining 3/4 cup (175 mL) cream to bowl of stand mixer fitted with whisk. Whisk on medium speed until stiff and pipeable,  2 to 3 minutes.  Place into a piping bag fitted with a large star tip. (Mixture can also be refrigerated until ready to use.)

To assemble, discard cinnamon stick and vanilla pod from compote. Using a serrated knife, slice  top third off each bun and set aside. Pipe chocolate cream into the bottom of each bun. Spoon compote overtop. Dust tops of buns with icing sugar, then sandwich on top of filled bottoms. Refrigerate until ready to serve, up to 8 hours.

Fancy Meatball Tarts

                                                      

                        Fancy Meatball Tarts
Can you think of a cuter way to present mini meatballs than in golden phyllo cups? You can make these moist meatballs ahead of time. This will simplify your final prep on the evening of the party. Don’t hesitate to switch up the seasonings used in the meatballs. Try your favourite combo—or, if you’re making them on warmer days, consider using chopped fresh basil and oregano.

Ingredients:
1 egg
1/4 cup (60 mL) milk
1 slice white bread, or 1/4 cup (60 mL) fine dry bread crumbs
1 lb (455 g) ground beef
1/2 tsp (2 mL) dried leaf thyme
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
Generous pinch of allspice (optional)
1/2 cup (125 mL) finely grated Parmesan
1/4 cup (60 mL) finely chopped green onion tops
9 sheets frozen phyllo pastry, thawed
1/3 cup (80 mL) melted butter
3/4 cup (175 mL) jellied cranberry sauce
Chopped green onions or tiny basil leaves for garnish (optional)

Directions:

Preheat oven to 400°F (204°C).

For meatballs, whisk egg and milk together in a small bowl. If using white bread, remove crusts and discard. Finely chop white bread. Stir chopped bread or bread crumbs into milk mixture. Let sit until mushy, about 10 minutes.

Spread out meat in a large bowl. Spread bread mixture overtop. Sprinkle with thyme, paprika, salt and allspice. Work in with a fork. Then work in cheese and onions. Don’t hesitate to use your hands to mix.

Line a rimmed baking sheet with parchment. Using moistened hands, shape 1 tbsp (15 mL) of meat mixture into a 1-inch (2.5-cm) ball; place on baking sheet. Repeat with remaining mixture. Bake 10 minutes. (Meatballs will bake more in tart shells.) If not using baked meatballs right away, place on a sheet pan. Cover and refrigerate up to 2 days, or freeze in a sealed container. Bring to room temperature before baking in phyllo shells.

To prepare pastry, heat oven to 350°F (177°C).

Unroll phyllo on a counter. Carefully remove one sheet and place on counter separately. (Keep remaining phyllo covered with a clean damp dishtowel.) Lightly brush single sheet with melted butter. Top with a second sheet, lining up sheets as best you can, and brush with butter. Repeat with a third sheet and brush with butter. Cut stacked sheets into 3-inch (8-cm) squares. Nestle each into the well of a mini muffin cup, gently pressing into the bottom and up the sides. Repeat with remaining squares. If you only have one muffin tin, work in batches.

Heat jellied cranberry sauce in microwave just until it starts to bubble. Stir until smooth. Pour into a small bowl. Roll one meatball in sauce to coat lightly, then carefully place in a phyllo cup. Repeat until all cups are filled. Bake in centre of oven until phyllo is golden, 5 to 7 minutes. Meanwhile, repeat process using remaining meatballs and phyllo in a second muffin pan.

If you wish, brush top of baked warm meatballs with more cranberry sauce. Serve warm, garnished with sliced green onions or tiny basil leaves if desired.   Makes 30 tarts

Eggplant Walnut Dip. ~. Vegetarian

Eggplant Walnut Dip

               Everything you will need to make this awesome Dip                                                    

Ingredients:                                                    Garnishes 

1 large eggplant or 2 small                              EVOO                                      
2 small cloves garlic                                        Sumac
⅓ cup Greek yogurt or sour cream                  Ground cumin
¼ cup walnuts toasted                                      Chili flakes
2 tbsp tahini, heaped tbsps                               Parsley or mint
1-2 tbsp lemon juice                                         Pomegranate molasses
salt and pepper as needed                                 Toasted Walnuts

Serving Suggestions

cut raw Veggies
Pita or pita chips

Directions:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Pierce the eggplant halves a couple more times so the steam can escape.** see notes for roasting on a bbq.
Bake eggplant until very soft, blackened and wrinkly on the exterior, about 40-45 minutes. Remove eggplant and let cool slightly

In a food processor, pulse the walnuts until they are finely ground. Next to the food processor, add the tahini, yogurt, lemon juice, cumin, garlic,, salt, and pepper. Process until smooth and creamy.

Once cooled scoop the soft flesh out of the cooled eggplant and transfer it to the food processor. Pulse the food processor motor a few times until you have a slightly chunky, but mostly smooth and luscious dip, scraping the sides down if necessary. 

Adjust the dip for seasoning if necessary. Transfer the dip to a shallow bowl, spread it in concentric circles making a couple of deeper trenches for the beautiful olive oil and garnishes to accumulate. Garnish with sumac, chili flakes/paprika, ground cumin, parsley, olive oil, and pomegranate molasses if using.

Serve the dip at room temperature with vegetable crudies, pita chips or crackers or part of a summer meal with meatballs, Shirazi salad and pitas.

To roast the eggplant on a bbq simply stab the eggplant a 4-5 times and place it on the bbq. Rotate as it gets charred so it chars evenly. Roasting on a bbq produces intense smokiness.

Piercing the eggplant helps release steam that builds up inside the eggplant (due to the intense heat and natural high moist content of the eggplant) and prevents bursting. (true story, happened to me)

The mentioned garnishes all very delicious, but you don’t need all of them. A simple drizzle of olive oil and black pepper works just as well

Dessert Risotto With Dried Fruit And Nuts

Dessert Risotto With Dried Fruit And Nuts

By Le Creuset  Makes 8 servings

Ingredients
½ cup sliced natural almonds
4 to 5 cups apple cider
1 cinnamon stick
6 whole cloves
½-inch slice fresh gingerroot
1 small orange, peel and juice
½ tsp salt
2 tablespoon butter
1 cup Arborio rice
½ cup white wine
¾ cup finely diced dried fruits such as apricots, plums, cranberries, cherries and raisins
½ cup plain nonfat Greek yogurt

Directions:

Place almonds in Saucier Pan. Cook, tossing occasionally over medium-low heat until lightly toasted 6 to 8 minutes. Pour almonds onto a plate to cool; set aside.

Peel three thin strips from outside of orange. Juice orange; set aside.

Add cider, cinnamon, cloves, ginger, orange peel and salt to Saucier. Cover and heat to boil over medium-high heat, about 2 minutes. Remove from heat and pour into large heat-safe measuring cup.

Melt 2 tablespoons of butter in Saucier over medium heat. Add rice to butter; cook and stir about 1 minute until rice is opaque.

 Add wine and orange juice; reduce until almost dry, stirring occasionally, about 3 minutes. 

Add spiced cider in ½-cup additions (leaving cinnamon, cloves, ginger root and orange peel in cup), stirring constantly until rice is tender and sauce is creamy; approximately 20 minutes. 

Remove from heat and stir in dried fruit and yogurt. Spoon into individual serving bowls/ramekins. Top with toasted almonds; enjoy immediately.

Mushroom Escargot

Mushrooms Escargot

These delicious roasted mushrooms borrow the punchy garlic butter usually served with escargots. You can par-cook the mushrooms and prepare the compound butter ahead of time, but have all of your accompaniments set out before the final butter-laden roast. You want to serve these piping hot.  Serves 6

Ingredients:

18 medium-size cremini mushrooms

1/2 teaspoon salt

1/2 cup butter
1/2 cup finely chopped parsley
1/4 cup finely chopped tarragon
2 cloves garlic

Directions:

Remove stems from mushrooms, sprinkle 1/2 teaspoon salt all over the mushrooms.  Arrange on baking sheet with sides, hollow side down and roast in a 400*F oven for 20 minutes.

Meanwhile mash together softened salted butter,  finely chopped parsley,  finely chopped tarragon and

2 cloves garlic, finely grated garlic.

Transfer par cooked mushrooms, hollow side up, in a single layer to a heat proof serving dish.  Dollop butter over and around and cook 10 minutes longer.  Serve hot from oven.

Tip:  Prepare herb-butter before beginning baking the mushrooms.

Homemade Spice Blends

Homemade Spice Blends

Thinking about a unique gift for your friend who shares your love of cooking, a hostess gift, or would you like to make fresh blends as needed? Use this handy chart.  Remember to maintain freshness, store in an airtight container and in a dark place where there is no moisture. Exposed to direct sunlight will result in loss of freshness.

Apple Pie                                         Bagel

4 tablespoons cinnamon                   2 tablespoons poppy seeds

2 teaspoons ground nutmeg             1 tablespoon white sesame seeds

1/2 teaspoon ground allspice           1 tablespoons black sesame seeds

1/2 teaspoon ground cardamon        1 1/2 tablespoon dried minced 

1/2 teaspoon ground cloves                 onion

1/2 teaspoon ground ginger             1 tablespoon dried minced garlic

                                                         1/2 tablespoon coarse salt

BBQ                                                 Cajun

1 tablespoon smoked paprika          1 tablespoon paprika

2 teaspoons brown sugar                 2 teaspoons garlic powder 

1 teaspoon celery salt                      2 teaspoons oregano

1 teaspoon garlic powder                2 teaspoons cayenne pepper

1 teaspoon dry mustard                   2 teaspoons black pepper

1/2 teaspoon black pepper              2 teaspoons onion powder

1 1/2 teaspoons Kosher salt            2 teaspoons salt

Chai                                                  Chili

2 tablespoons ground cardamom     2 tablespoons chili powder

2 teaspoons ground cinnamon         1 teaspoon paprika

2 teaspoons ginger                           1 teaspoon red pepper flakes

1 teaspoon allspice                           1/2 teaspoon black pepper

1 teaspoon nutmeg                           1 teaspoon Kosher salt 

1 teaspoon white pepper                  1/2 teaspoon cayenne powder

1/2 teaspoon ground cloves

Curry                                               Fajita

2 tablespoons ground coriander.      1/8 teaspoon cayenne pepper

1 tablespoon cumin                          1 teaspoon ground cumin

1 tablespoon turmeric                       1/4 teaspoon sea salt

1/2 teaspoon ginger                          1/4 teaspoon ground black pepper

1 tablespoon paprika                        1/4 teaspoon garlic powder 

1/2 teaspoon cayenne pepper           1/4 teaspoon onion powder

                                                         1/2 teaspoon fine sugar 

                                                          2 teaspoons chili powder

                                                                                       1 teaspoon smoked paprika

Garam Masala                                     Gingerbread

1 tablespoon ground cumin                   3 tablespoons ground cinnamon

1 1/2 teaspoons ground coriander         5 tablespoons ground ginger

1 1/2 teaspoons ground cardamom       1 teaspoon ground cloves

1 1/2 teaspoons ground black pepper    1 teaspoon ground allspice

1 teaspoon ground cinnamon                1/2 teaspoon ground nutmeg           

1/2 teaspoons cloves                             1/2 teaspoon black pepper

1/2 teaspoon nutmeg                             1/4 teaspoon ground cardamom

Greek                                                    Mediterranean

2 tablespoons dried oregano                  2 tablespoons dried oregano                                                      

1 tablespoons dried basil                       1 tablespoon dried minced 

1 tablespoon dried rosemary                     onion                                                              

1 teaspoon black pepper                        2 tablespoons dried basil

1/2 teaspoon garlic powder                   1 tablespoon dried parsley

1/2 teaspoon dried dill                           1 teaspoon sea salt

1/4 teaspoon dried thyme leaves           1 teaspoon black pepper  

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon fresh lemon zest

Pizza                                                    Pork

1/4 cup dried oregano                          1 teaspoon garlic powder

1 tablespoon paprika                            1 teaspoon onion powderer

2 tablespoon dried basil                       1/2 teaspoon ground mustard

1 tablespoon dried onion flakes           2 tablespoons smoked paprika

1 tablespoon garlic powder                  1 tablespoon black pepper

1 tablespoon fennel                              1 tablespoon kosher salt

1 tablespoon thyme.                             1 tablespoon brown sugar

1 thyme black pepper

Poultry                                                Ranch

2 tablespoons dried thyme                  2 teaspoons garlic;

4 teaspoons ground sage                     2 teaspoons onion powder

1 teaspoon marjoram                          1 teaspoon ground black pepper

2 teaspoons dried rosemary                1 tablespoon dried parsley

1 teaspoon dried parsley                     2 teaspoons dried dill

1 teaspoon black pepper                     1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Seafood                                           Steak
1 teaspoon celery seed                    2 tablespoons smoked paprika
1 teaspoon black pepper                 1 tablespoon salt
1 teaspoon onion powder                2 tablespoons black pepper
2 tablespoons garlic powder           1 tablespoon garlic powder
1 teaspoon paprika                          1 tablespoon onion powder
1/2 teaspoon cumin                         1 tablespoon dill
1 teaspoon dried thyme                   1 tablespoon red pepper flakes
1 teaspoon Kosher salt                    1 tablespoon brown sugar

1/4 teaspoon allspice

Southwest                                       Taco

1 tablespoon chili powder.              2 teaspoons chili powder

1 tablespoon smoked paprika.        1 teaspoon cumin

1 teaspoon ground cumin                1/4 teaspoon dried oregano 

1 teaspoon garlic powder                1/2 teaspoon smoked paprika

1 teaspoon onion powder                1/2 teaspoon salt

1 teaspoon dried oregano                1/2 teaspoon black pepper

1/2 teaspoon Kosher salt                 1/4 teaspoon onion powder

1/8 teaspoon cayenne pepper          1/4 teaspoon garlic powder

1/4 teaspoon coarse ground 

     black pepper

Tandoori  Marsala                         Tuscan

2 tablespoons ground paprika          3 tablespoons sea salt

3 tablespoons cumin                        6 tablespoons dried Basil

1 tablespoon ground ginger             2 tablespoons dried rosemary

2 teaspoons ground coriander          2 tablespoons dried oregano

2 teaspoons ground cardamon         2 tablespoons dried thyme

                                                         1 tablespoon dried garlic

                                                         2 tablespoons fennel seeds

                                                         2 tablespoons black pepper