Halloumi & Blush Orange Sprout Salad

Halloumi & Blush Orange Sprout Salad

One for the sprout lovers and skeptics alike   Serves 4

Ingredients:
2 tablespoons blanched almonds
2 blush oranges
2 tablespoons EVOO
1 tablespoon wholegrain mustard
1 tablespoon maple syrup
1 lime juice
1 garlic clove grated
1 1/4 pound Brussels Sprouts
17 oz. brick Halloumi, cut in 3/4" cubes

Directions: 

In a pan over medium heat toast the almonds 3-4 minutes until golden.  Allow to cool slightly then roughly chop.

Cut the tops and bottoms off the oranges then cut around them to remove the skin and pith.Over a bowl to collect any juices, cut out the segments nd put in a separate bowl.  Add the oil, mustard, maple syrup  garlic, and lime juice to the juice bowl, then mix into a dressing.  Season with salt.

Bring a large pan of salted water to a boil and add the sprouts.  Bench for 1 minute, then drain to cool slightly.  Set aside large frying pan over a medium high heat, fry the hollumi for 3 to 4 minutes turning halfway until golden.  Add the sprouts, hollumi, and almonds to the orange bowl, toss with  dressing and serve straight away.  Serves 4

German Christmas Bread ~ Stollen

German Stollen

German Stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries.  Your search for the best recipe has ended:  Flaky, moist, and divinely flavorful, these homemade German Christmas Stollen is INCREDIBLE!  

Ingredients:
For the Dough:
1 cup lukewarm whole milk
3 teaspoons active dry yeast
1/2 cup granulated sugar
4 cups all-purpose flour ***NOTE: Amount will vary depending on how much liquid is in your fruit/nut mixture. Be sure to drain any excess liquid. Add more flour as needed if dough is too wet.
1 large egg
2 large egg yolks
3/4 cup unsalted butter (1 1/2 sticks) , at room temp, very soft

2 teaspoons quality pure vanilla extract
zest of one lemon
1 teaspoon salt
3/4 teaspoon ground cardamom
3/4 teaspoon ground mace (recommended but can substitute nutmeg)
1/2 teaspoon ground cinnamon
8 ounces Homemade Almond Paste , divided in half (you

   can omit the almond paste if you prefer) or store bought 

   almond paste.  Marzipan is dyed and shaped Almond Paste is used in baking.  Recipe posted  11/18/2021

For the Fruits & Nuts:
9 ounces raisins
3 ounces candied lemon peel , finely diced
3 ounces candied orange peel , finely diced
Homemade Candied Citrus Peel Recipe
Very Strongly recommend using homemade, it makes all the 

   difference!

3 ounces blanched slivered or sliced almonds , finely chopped
1/3 cup quality dark rum
For the Glaze & Dusting:
1 stick unsalted butter , melted
powdered sugar for generous dusting

Directions:
Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.

Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.

Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour.

Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.

Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics). In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics). Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).

Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.

The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.

Makes 2 large or 3 medium Stollen.
For eating, I like to warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.

Yellow Pepper and Almond Soup

Yellow Pepper & Almond Soup

This is a wonderful soup for vegetarians when made with vegetable stock as it offers lots of protein from the almonds.

Ingredients:

1½ cups (375 mL) blanched almonds, slivered
2 tbsp (30 mL) olive oil
1 cup (250 mL) onions, coarsely chopped
1 cup (250 mL) carrots, peeled and finely sliced
2 tbsp (30 mL) garlic, coarsely chopped
½ tsp (2 mL) smoked Spanish paprika (sweet variety, not hot)
5 cups (1.25 L) yellow peppers, coarsely chopped (about 3 large peppers)
6 cups (1.5 L) chicken or vegetable stock
¼ cup (60 mL) plain bread crumbs

Directions:

In a large pot, toast almonds over medium heat until light golden and fragrant, about 3 minutes. Do not burn, and stir constantly. Remove from pot and set aside. 

Add oil to pot, sauté onions and carrots for 5 minutes. Add garlic, paprika and peppers to pot and sauté for 10 minutes. Add stock, almonds (reserving a few for garnish) and bread crumbs. Bring to a boil, cover, lower heat and simmer for 45 minutes.

Let cool slightly and purée soup in batches in blender. To create a velvety soup, strain solids from liquid. Purée the solids and some liquid in blender to make it fully smooth. Continue the process with the remaining liquid until all has been put through the blender. Return puréed soup to pot and gently warm through. Serve garnished with almonds, a drizzle of oil and a pinch of paprika.

Serves 6

Almond-Walnut Thumbprint Macaroons

Almond-Walnut Thumbprint Macaroons

These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker.  Ms. Khalastchy has tinkered with the recipe, substituting walnuts for some of the almonds and adding an egg yolk to the traditional whites.

                                         *

Ingredients:

1 ¾ cups blanched almonds 

1 ½ cups walnuts 

1 scant cup sugar 

1 teaspoon ground cardamom 

1 large egg 

2 egg whites 

1 cup of rose water, optional 

½ cup good quality raspberry jam, or 1/2 cup 

   shelled pistachios

                                        *

Directions:

Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. 

Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds. 

Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.

Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each. 

Transfer the baking sheets to the oven and bake for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.

Yield: About 3 dozen cookies

Pear And Almond Frangipane Tart

Pear and Almond Frangipane Tart

adapted from Dorie Greenspan’s Baking: From My Home to Yours.  Makes one 9-inch tart
Ingredients:
Pâte Sablée
1 1/2 cups flour
1/2 cup confectioner’s sugar
1/2 teaspoon salt

9 tablespoon butter, very cold, 

    cut into small pieces

1 egg yolk

Poached Pears
3 ripe medium pears (I used Anjou) – 

you only need 2 pears but I suggest 

having an extra one just in case you 

mess up a pear
3 cups water
1 cup sugar
2 tablespoons lemon juice
1 cinnamon stick
1 teaspoon vanilla extract
1/8 teaspoon salt

Frangipane
6 tablespoons butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds

2 teaspoons flour
1 teaspoon cornstarch
1 large egg plus 1 egg white
1 teaspoon vanilla extract
2 teaspoons almond extract

Directions:
For the pears: 

Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Meanwhile, cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears.

Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer.

Let the pears cool in the liquid until room temperature before using. Or, you can store them in their liquid in the refrigerator for up to 3 days.

For the tart shell: Put the flour, confectioner’s sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be be overworked – just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together, stop.

Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough – save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough – just enough for it to form to the tin.

Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 375 degrees.

To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.

For the frangipane: 

Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend. The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using.

To finish the tart: Preheat the oven to 350 degrees. Spread the frangipane evenly into the cooled tart shell (It should be liquid enough to smooth out on its own so you don’t need to work to much on it).

Take the poached pears out of their liquid and drain them on paper towels. You don’t want too much excess liquid or they will make the frangipane soggy. Cut each pear half crosswise into 3/8 in thick slices. Do not separate the pear half yet.

Slide a spatula or other flat utensil underneath the pear so you can transfer the entire half onto the tart. Press on the pear to fan the slices toward the top narrow end of the pear.

Slide the pear half onto the frangipane carefully – you can move the pear after you place it, but not much.

Repeat with three other pear halves until there are four halves on the tart, evenly spaced.

Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.

Before serving, you can brush the pears with some warmed apple jelly to glaze, or dust confectioner’s sugar over the tart.