Holiday Greeting

 

My Holiday Greetings to you the loyal supporters of my blog.  You are the reason that makes it interesting to always be on the lookout for interesting and nutritious recipes.  Thank you and I will return in 2025!

Classic Cut-out Sugar Cookie ~ Chocolate Cut-out Cookies

Ingredients

3/4 cup unsalted butter, very softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups unbleached, all-purpose flour, plus more for rolling
1 teaspoon baking powder
1 teaspoon salt
Butter Cream Frosting

1/2 cup unsalted butter, very softened (1 stick)
2 1/2 cups confectioners' sugar
2 teaspoons vanilla
1 teaspoon milk (any), if needed

Decor: Red, green, multi-colored, yellow, and blue sugar sprinkles plus brown sprinkles and red hots. Gold and silver ball sprinkles are also nice.

Directions:

In a mixer, or by hand, beat the butter, sugar, eggs, and vanilla until very well combined and fluffy. This takes a few minutes so if you're not sure, keep going.

In a smaller bowl, whisk the flour, baking powder and salt. Add to the butter mixture and stir/mix until well-combined.

Lay two long sheets of plastic on the counter, overlapping eachother. Scrape the cookie dough onto the plastic and fold the plastic over the dough, shaping the dough into a 2-inch thick rectangle. This helps get the rolling started more easily with the chilled dough. Chill for at least one hour.

Make the buttercream. In a medium bowl, combine the very soft butter with the confectioners' sugar. This takes plenty of doing if stirring by hand. A rubber spatula works well. At first the mixture looks dry and as though it needs liquid. Add the vanilla and keep stirring. the butter. will hydrate the sugar and a smooth, thick mixture will form. The idea is to have a thick butter cream that will dry well on the cookies. If the frosting needs thinning, add a teaspoon of milk.

Heat the oven to 400 degrees. Line sheet pans with parchment paper. Line the counter with a silpat, or use a board covered with a thin bread towel (that's what Betty Crocker recommended). Or, just flour the counter well (this is not preferred, as you need a lot of flour to prevent the dough from sticking and the cookies don't taste as good with all that flour).

Work quickly through the rolling and cutting process to keep the dough cold. Remove the chilled dough from the plastic and cut it in half. Put one half back in the refrigerator. Place the other half on the silpat/board/counter and dust the dough and a rolling pin lightly with flour. Start the rolling by pounding the pin across the dough evenly. Then start rolling, moving the dough after every few rolls so that it won't stick to the work surface, adding more flour underneath as needed. Roll to 1/8- to 1/4-inch thickness.

Dip the cutters in flour. Like a puzzle, figure out the way to cut the dough so you get as many cuts as possible. Carefully transfer the cut-outs to the sheet pans. Repeat the rolling with the scraps, but don't knead the scraps together. A light touch combining the scraps will result in better, more tender second-rolled cookies. Just pat the pieces together and let the rolling pin combine as you roll.

Bake the cookies for about 8 minutes, or until light golden brown. Keep an eye on the cookies to determine how long they need in your oven.

Cool the cookies on racks. Place sheets of wax paper on the counter. Set out a plate to catch the sprinkles as you decorate the cookies. Use a small cheese knife to frost the cookies, and sprinkle them immediately after frosting them so that the sprinkles will stick. Let the cookies dry on the wax paper, then eat, and store extras in an airtight container. Separate layers of cookies in the container with wax paper to protect the frosting.

*****

Chocolate Cut-out Cookies With Royal Icing

Chocolate Cut-Out Cookies With Royal Icing.

The key to cut-out cookies that hold their shape is a single mantra: chill, chill, chill the dough. Taking the extra 15-minute chill increments makes a difference. These cookies are based on a recipe from Smitten Kitchen, and despite the simple list of ingredients they impart deep chocolate flavor. I like Droste or Sharffenberger cocoa powder, but any will do. I roll my dough to 1⁄4-inch thickness, but it can be rolled thinner, 
1/8-inch. Makes about 40 3 1⁄2 -inch cookies.

Ingredients:
3 cups all-purpose flour

1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder

Directions:

Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer, using the paddle attachment. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour and up to two days. The longer the dough is chilled, the longer it needs to sit out before rolling (at least an hour if the dough has been chilled for a day or longer).

Pre-heat the oven to 350 degrees. Line heavy baking sheets with parchment paper. Roll out cookie dough between two sheets of waxed paper. For chilled dough that is still somewhat hard, bang the rolling pin down on the dough to soften and begin to flatten it. Roll from the center out, holding the paper down with something heavy or grabbing the paper between you and the counter’s edge to hold it in place while you roll.

Dip the cutters in flour (or cocoa powder) before cutting, each time you cut shapes. Chill the rolled, cut dough (waxed paper and all) in the refrigerator for 15 minutes (on a sheet pan if needed for a flat surface in the fridge). Transfer the shapes to the sheets using a metal spatula. If using decorating sugar, gently press it into the cookies now, before baking. Bake for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.

Gently press dough scraps together and wrap in plastic. Chill and repeat the process, using fresh waxed paper each time you roll out a new batch.

Transfer baked cookies to a wire rack to cool. Decorate with royal icing or butter icing, or with powdered sugar.

For the Royal Icing
Not all meringue powder is created equal. Williams-Sonoma, Ateco, and AmeriColor have better flavor than craft-store brands, but any will work. The thick royal icing keeps for a week in the refrigerator, covered with plastic wrap right up against the icing. The thinner “flood” icing should be used right away; let it sit, covered in the same way, for a few minutes before using to let the air bubbles surface. I use a #2 tip for 
outlining and a #1 tip for decorating.
Royal Icing
4 tablespoons meringue powder (find it online or at craft stores)
Scant 1⁄2 cup water, plus more for different consistencies
1 teaspoon corn syrup (optional, for shine)
1 lb. powdered sugar, sifted
Gel icing colors (if using)

Directions:
Using a stand or hand-held mixer (paddle attachment), beat the meringue powder and water until incorporated and foamy. Add the powdered sugar and corn syrup, and beat on low speed speed until stiff peaks form, about 5 minutes.

Different consistencies of icing are needed for various tasks: thicker icing is necessary to pipe the outer edges of the cookie (this holds the flooded icing in place) and to decorate the top, but not so thick that you can barely squeeze it out of the piping bag. Thinner icing is necessary to flood the cookie with icing—the icing should run in a ribbon off of a spoon the bowl of icing, forming a line that stays on top of the icing briefly before sinking in.

If you are coloring the icing, divide the icing into bowls at this stage and add very small amounts of coloring at a time (a little goes a long way). Adding a small amount of brown to any color can give it depth. Be sure to keep the icing covered directly on the surface with plastic wrap at all times, or a skin will form. The icing will keep in the refrigerator for a day or so; reconstitute it by stirring it and adding a touch of warm water as needed.

To spread or ‘flood’ the outlined cookie with icing, spoon it on and push it into the corners with the back of the spoon rather than piping it; this makes the flooding easier to control, I found. Let the flooded icing dry on the cookies for a couple of hours or overnight in a cool, dry place.

Pipe your decoration on the cookies, first practicing your design on waxed paper. Let the piped design dry before handling the cookies.

Christmas Cake

 

A Better Christmas Cake 

My trick for making a really good Christmas cake is to use high-quality dried fruit and simmer it in a mixture of alcohol that makes the flavours come together like a good cocktail; hold it together with just enough batter to turn it into a cake; bake it low and slow to keep it really moist and make small loaves that are great for sharing with family and other fruitcake lovers.

Ingredients:
6 oz (175 g) pitted prunes

6 oz (175 g) dried apricots

4 oz (125 g) dried pineapple

4 oz (125 g) dried black Mission figs, hard stem ends 

   removed

4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
¾ cup (175 mL) port
½ cup (125 mL) dark rum
½ cup (125 mL) brandy
½ tsp (2 mL) Angostura bitters
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, (raw sugar) packed
4 large eggs, at room temperature

Directions:

Use kitchen scissors to cut prunes, apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stirring every few days. 

Preheat oven to 275°F (140°C). Grease 5 mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper. 

Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and allspice in a small bowl and stir with a fork until uniform. 

Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixture and beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined. Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it. 

Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary. 
Yield: 5 small fruitcakes

Homemade Peppermint Patties

Homemade Peppermint Patties

Ingredients:
1/4 cup softened butter
1/3 cup light corn syrup
1-2 tsp peppermint extract*
3 cups powdered sugar
2 cups dark dipping chocolate**
chocolate jimmies, if desired

Directions:

Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.

Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.

Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you’d like.

Store in an airtight container, refrigerate if preferred but it’s not necessary. Yields 40 mints.

*Add 1 teaspoon peppermint extract, then mix until well combined. Taste dough. If you’d like them to be stronger, add an additional 1/2 to 1 teaspoon extract. You can also use 2 drops of peppermint essential oil instead or even 2 teaspoons mint extract for a more subtle mint flavor. Think Andes Mints as opposed to Starlight mints! Yum.

**When making candy like this I really find that dipping chocolate just works best. You can purchase Ghirardelli Melting Wafers at most grocery stores. I buy my melting chocolate in bulk on Amazon. If you really want to use chocolate chips instead, I suggest melting 1/2 a tablespoon of shortening or 2 tsp coconut oil in with the chocolate chips, to thin it out and make it easier to dip the candy.

Christmas Breakfast Wreath

Christmas Breakfast Wreath

This recipe is from Kitchen.com but altered with flavorings by Maureen Abood.

Ingredients:For the bread
1 packet (2¼ teaspoons) active dry yeast
¼ cup warm water (about 110° F)
½ cup warm milk (about 110° F)
3 tablespoons sugar
4 tablespoons (1/2 stick) butter, softened to room temperature
1½ teaspoons kosher salt
2 large eggs
2 teaspoons grated lemon peel
3½ cups unbleached all-purpose flour

For the cherry-almond filling:
¾ cup dried cherries, soaked ½ cup Chambord + ½ teaspoon rose water
6 tablespoons butter, softened to room temperature
⅓ cup unbleached all-purpose flour
¾ cup finely chopped blanched almonds
3 tablespoons sugar
1 teaspoon almond extract
¼ teaspoon rose water

For the rose water glaze:
1 cup powdered sugar
2 tablespoons water
¼ teaspoon rose water

Directions:
In a large mixing bowl (for a stand mixer or by hand), dissolve the yeast in the water until it is creamy and foaming, about 10 minutes. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel with a spoon or the paddle attachment in the stand mixer. Mix in two cups of the flour, one cup at a time. Beat or work with your hands for 2 minutes. Add remaining flour ½ cup at a time until you have a soft dough that is only slightly sticky.

Knead the dough until smooth on a lightly floured work surface and knead, adding flour to keep the dough from sticking, 5 to 10 minutes. Even if you’re using the stand mixer to start, do this by hand to enjoy the full experience of this wonderful dough. Place in a large, lightly oiled mixing bowl. Cover with plastic wrap and let it rise in a warm place until doubled in bulk, about 90 minutes.

Immediately after putting the dough to rise, soak the dried cherries in the liqueur and rose water for an hour (this step can be done up to a day in advance, soaking for 24 hours). Drain the dried fruit from the liqueur and reserve the liqueur for the next time you make this wreath (which will be again soon!) or to drink after dinner. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate for about 30 minutes.

When dough has doubled in size, turn it out onto a large, lightly floured work surface. Taking control of the dough and using a measuring tape, roll the dough into a 9x30-inch rectangle. Smear and dot the filling over the dough to within 1 inch of the edges, evenly distributing the cherries.

Starting along a long side, tightly roll up the dough, pinching the edge against loaf to seal it. With a sharp knife, cut the roll in half lengthwise. Gently turn the halves so the cut sides are facing up, and then loosely twist the halves around each other, keeping the cut sides up.

Line a baking sheet with parchment or non-stick baking mat. Carefully transfer the rope to the baking sheet by picking up portions and moving it gently a bit at a time. Shape the rope into a wreath, pinching and tucking the ends together to seal. Let it rise again, lightly covered, in a warm place until puffy, about 45 minutes.

Preheat the oven to 350°F. Bake the wreath until it is light golden brown in spots, about 25 minutes.

Whisk together the glaze ingredients, making sure it is not too thin. Add more confectioners sugar or water as needed to make a thick but pourable consistency.

When wreath is done, cool for a few minutes, and then drizzle the glaze over the warm wreath in the same direction as the twisted surface. Cut into slices and serve warm.

Christmas Stollen

Christmas Stollen

This is a tried and true recipe from a friend whom I went through all twelve grades of school.  Dorothy continued for many years to bake her mother's fruit cake recipe for her mother's friends after her mother passed away.   Today she remembers her friends with this Christmas Stollen.  This is a nice make ahead recipe.

Ingredients

1/2 cup golden raisins
1/2 cup currants
1/2 cup dried cranberries
1/2 cup plus 1 tablespoon brandy or dark rum
1/4 cup diced candied orange peel
1/4 cup diced candied lemon peel
1/8 cup diced candied ginger
1/4 cup slivered almonds
3/4 cup whole milk
1 (1/4 ounce package) active dry yeast
2 tablespoons warm water
3 1/4 cups plus 3 tablespoons all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1/4 teaspoon salt
1 extra-large egg yolk
1/2 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
Confectioners Sugar

Directions:

The night before baking, in a bowl combine the raisins, currants and cranberries with 1/2 cup brandy and let the mixture soak overnight.  In the morning, add citrus peels, ginger and almonds to bowl and set aside.

Make a starter, heat milk in a small pot over low heat until lukewarm, or about 100 degrees.  In a large bowl, whisk yeast with 2 tablespoons warm water, then slowly add warm milk, whisking to break up clumps.  While whisking, slowly add 1 cup flour, stirring until the mixture is homogenous.  Wet a kitchen towel with hot water, wring it out well and use it to cover the bowl.  Set bowl in a warm place with a temp of about 80 degrees and let the least develop for one hour.

Meanwhile, melt butter and pour it into a large bowl. Add sugar and salt, whisking until sugar melts.  Add yolk, whisk until mixture is homogenous, then add lemon zest and nutmeg, whisking to combine.

Once starter is ready, slowly add the butter mixture to it, stirring to combine.  While stirring ad 1 cup flour, then mix in remaining brandy.  Stir in another 1 1/4 cups flour.  If dough becomes to stiff to mix with a spoon, gently knead flour into it.

Turn dough out onto a lightly floured surface and knead until soft, pliable and shiny, 10 minutes.  Form dough into a ball and place in a large buttered bowl.  Cover bowl with a cloth soaked in hot water and wrung out well, and set aside in a warm spot until doubled in size, 1 1/2 to 2 hours.

Once dough has risen heat oven to 350 degrees.  Gently remove dough from bowl and transfer to a lightly floured surface.  Knead dough 2to 3 times, then gently pull and stretch it out until it is as flat as possibleDrain fruit and almonds and mix with 3 tablespoons of flour.  Pour mixture onto dough and roll the whole thing up folding ends over so fruit is encased.  Knead dough to distribute fruit and nuts evenly.  Fruit will fall out of dough at first, just tuck loose pieces back in until everything stays together.  Re-flour work surface to keep dough from sticking.

Divide dough int two pieces.  Pull each piece into a long fairly flat rectangle, about 16 inches long, 5 inches wide and 1 inch thick, the fold loaves in half crosswise so each is now 8 inches long and two inches thick.  Place loaves on a baking sheet lined with parchment paper and bake until the tops are golden brown, about 35 minutes.  Loaves will spread and flatten a bit during baking.

Remove loaves from oven and, while they are still warm, brush with some melted butter.  Cover with a thick dusting of confectioners sugar.  Allow to cool and dust with another thick layer of confectioners sugar. 

*Wrap well in two layers of plastic wrap and let rest at room temperature 1 to 2 weeks before eating to allow flavors to develop.

LoKuM Turkish Delight

Lokum

Turkish Delight is a candy that originated in Turkey in the 1700's. The gummy, sugarcoated candy was invented in 1777 by famous confectioner Bekir Effendi (known as Haci Bekir after the Muslim hajj pilgrimage). Haci Bekir owned a candy shop in the Bahcekapi district of Istanbul. Today his descendants continue too sell the confectionary from the same building.

*

Ingredients
4 cups granulated sugar 
1 1/4 cups cornstarch

1 teaspoon cream of tartar
4 1/4 cups water
1 tablespoon lemon juice
1 cup confectioners sugar
Almond Oil

*

Directions:
In a 9 inch baking pan, grease the sides and bottom with almond oil . Line with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with( almond oil)oiled scissors. into one inch pieces.

Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.

You can also add 1 cup hazelnuts in this mixture.  Also pistachio nuts can be added

While the cornflour (cornstarch) and sugar syrup are cooking, shell and toast a couple of handfuls of hazelnuts. It is better to use fresh hazelnuts and toast them just before making Lokum, for a full hazelnut flavor. Years ago I also had a hazelnut essence which was great, but I cannot find it here, I think that one of the best places to buy it would be in Piedmont, in Italy. Without hazelnut essence you can get the best out of hazelnuts if you toast them and use them within a few days. When they are still hot from the oven put them in a clean tea towel and shake and rub them well so as to discard the peel. If some peel stays on don't worry, it is edible, just not as nice. Crush the nuts roughly and when the Turkish Delight mixture is ready, instead of adding rose water and berries, add the chopped nuts. Mix well and then follow the same steps as for the basic recipe.  

A few variations:


Pistachio: same as hazelnuts, but it is also possible to blanch the nuts to remove the skin (for greener pistachio). 

Almonds could go too!


Orange Blossom: Same as Rose, but add Orange Blossom Water instead or Rose Water, and no need to add berries to colour these: they should be clear.

Lavender: when you make the syrup add a few lavender leaves (yes leaves) and then remove them before pouring the syrup into the cornflour mixture. Your Turkish Delights will smell and taste like lavender. For colours add a few blueberries, they will melt in the hot mixture and give you a light lavender colour.

Lemon and other citruses: Easy, add lots of lemon juice and/or zest (or the juice of your favourite citrus fruit) when you make the sugar syrup (there is also lemon essence, if you like).

Almond Baklawa Fingers

Almond Bakalawa Fingers

Bakalava

The quantities here of syrup, nuts, and butter are flexible—make more of each if you want to make a bigger batch, and if you have any ingredients leftover, the nuts and butter freeze perfectly for at least a year and the syrup will hold, airtight, in the fridge that long or longer. This recipe makes about 30 3-inch fingers.

Ingredients:
For the syrup:
1 cup granulated sugar
½ cup water
2 teaspoons lemon juice
1 teaspoon orange blossom water

For the pastry:
1½ cups blanched almonds, toasted
½ cup granulated sugar
1 1-pound package phyllo dough (9 x 14-inch), room temperature
¾ cup clarified butter, melted

Directions:
Make the syrup: in a small heavy saucepan, bring the sugar, water, and lemon juice to a boil. Reduce the heat and simmer for about 3 minutes. Remove the pan from the heat and add the orange blossom water. Transfer the syrup to a heatproof container and place it in the refrigerator to chill.

Preheat the oven to 325°F.

Grind the almonds in a grinder or food processor until they resemble coarse crumbs, taking care not to make them too fine. In a small bowl, combine the ground almonds with the sugar.

Set up your workstation with the melted clarified butter, pastry brush, and 13x9x2-inch pan. Note that you can use a larger or smaller pan as long as one side is at least 9 inches. Brush the bottom of the pan generously with clarified butter. Open one of the sleeves of phyllo dough and lay the phyllo flat on top of the plastic it’s wrapped in. Cover the phyllo with a very slightly dampened clean kitchen towel immediately, to keep it from drying out.

Pull back the towel and carefully pull one sheet of phyllo off the top of the stack and place the short side facing you on the work surface. Recover the phyllo stack with the towel. Brush the phyllo with the clarified butter, first buttering the edges of the phyllo and then the rest of the sheet. Repeat this with another sheet of phyllo. Spoon a narrow line of almonds along the 9-inch/short side of the phyllo in front of you, leaving an inch of space along the 9-inch edge and about ½ inch of space on the side edges.

Along the 9-inch edge, carefully lift the phyllo up over the nuts, and roll the nuts up in the phyllo in a tight, compact log. Place the log, seam-side down, into the prepared pan across the 9-inch width. Brush the log generously with clarified butter.

Repeat this process, buttering two layers of phyllo and rolling up the nuts into logs, until all of the phyllo in the stack is used. Feel free to open the other package of phyllo and continue making more, but the 13x9x2-inch pan won’t hold all of the logs. In that case, use an additional pan for any overflow. It’s also fine that the logs don’t fill the pan entirely. Using a sharp chef’s knife, cut the logs into 3-inch fingers (make two cuts evenly spaced apart lengthwise across the pan).

Bake the baklawa for about 30 minutes, or until the pastry is golden brown and fragrant. Remove it from the oven and immediately pour the cold syrup evenly over the hot pastry, making the all-important sizzling sound that means everything is working out perfectly.

Cool the baklawa for at least two hours. Garnish them by spooning a bit of the ground almonds down the center of each row of fingers while they’re still in the pan, and serve. Store the baklawa in the pan until you’re ready to serve them, lightly covered with a sheet of wax paper.

Milk Chocolate-Dipped Hazelnut Sandies

Milk Chocolate-Dipped Hazelnut Sandies

These crisp, buttery cookies are a riff on classic hazelnut sandies; the cookies are doctored with crunchy cocoa nibs and then dipped in luscious milk chocolate.

Ingredients:
1 ½ cup hazelnuts
¾ cup cocoa nibs (2 1/2 ounces)
2 ¾ cup all-purpose flour

1 tsp unsweetened Dutch-process cocoa powder 

1 tsp kosher salt

½ tsp ground cinnamon

3 sticks unsalted butter, at room temperature 

½ cup confectioners’ sugar 

1 tsp vanilla bean paste or pure vanilla extract 

12 oz high-quality milk chocolate, finely chopped

*

Directions:
In a food processor, pulse the hazelnuts and cocoa nibs until coarsely ground. Scrape into a medium bowl and whisk in the flour, cocoa powder, salt and cinnamon.

In the bowl of a stand mixer fitted with the paddle, beat the butter with the confectioners’ sugar and vanilla bean paste at medium speed until light and fluffy, about 3 minutes. Add the dry ingredients and beat at low speed just until incorporated. Scrape the dough onto a work surface and form into a ball. 

Halve the dough, then shape each half into a 1 1/2 -inch square log and wrap in parchment paper. Freeze until firm, at least 2 hours or overnight.

Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper. Working in 2 batches, cut the cookie-dough logs into 1/4-inch-thick slices and arrange on the prepared sheets at least 1 inch apart. 

Bake the cookies for about 15 minutes, until lightly browned on the bottom; rotate the baking sheets from top to bottom and front to back halfway through baking. 

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.

In a medium saucepan, bring 1 inch of water to a simmer. Place the milk chocolate in a heatproof small bowl and set it over the saucepan. Stir the chocolate until melted and smooth. Remove the saucepan from the heat; leave the bowl of chocolate on top. Dip 1 corner of each cookie in the chocolate to coat halfway, letting the excess chocolate drip back into the bowl. Transfer the cookies to parchment paper-lined baking sheets and refrigerate until the chocolate is set, about 20 minutes.

MAKE AHEAD: The chocolate-dipped cookies can be stored in an airtight container for up to 5 days.
Yield 6 1/2 dozen cookies.

Hazelnut Caramels

Hazelnut Caramels

Ingredients:
1 cup (2 sticks) unsalted butter
1 1/4 cups packed golden brown sugar
1 cup sugar
1 1/4 cups dark corn syrup
1 14-ounce can sweetened condensed milk
1 vanilla bean
1 cup coarsely chopped husked toasted hazelnuts (about 4 ounces)

Cellophane
1 cup sugar
1 1/4 cups dark corn syrup
1 14-ounce can sweetened condensed milk
1 vanilla bean
1 cup coarsely chopped husked toasted hazelnuts (about 4 ounces)

Cellophane

*

Directions:

Line 9-inch square baking pan with 2-inch high sides with heavy-duty aluminum foil, extending foil over sides of pan. Butter foil.

Melt 1 cup of butter in heavy large saucepan over low heat. Add both sugars, corn syrup and sweetened condensed milk and stir until sugar dissolves. Scape seeds from vanilla into mixture; add bean. Attach clip-on candy thermometer to side of saucepan. Increase heat to medium and bring mixture to a boil. Cook mixture 8 minutes, stirring frequently.

Using tongs, remove vanilla bean and discard. Continue cooking until candy thermometer registers 242°F, stirring frequently, about 5 minutes longer. Immediately remove from heat; stir in hazelnuts. Quickly pour caramel into prepared pan (do not scrape saucepan). Cool until firm, about 1 hour.

Using buttered heavy large knife, score 8 lines lengthwise to depth of 1/4 inch in caramel, then score 8 lines crosswise. Using aluminum foil as aid, lift caramel out of pan. Using same buttered heavy large knife, cut caramel on scored lines into pieces. Wrap each piece of caramel in cellophane. (Can be prepared 2 weeks ahead. Store caramels in airtight containers.

Stollen

                              

Stollen Loaf

Yields 2-4 loaves
Ingredients

3-4 cups all-purpose flour
1 3/4 cup (3 1/2 sticks) unsalted butter, divided
1 1/2 cups milk
1 1/2 cups powdered sugar, for dusting
1 cup sugar
1 cup raisins
1 cup almonds, sliced
1/2 cup crystallized ginger
1/2 cup orange liqueur or warm water
2 large eggs
1 tablespoon sugar
2 1/4 teaspoon active dry yeast
2 teaspoon orange zest, grated
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
vegetable oil, for greasing the bowl

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Directions
Soak raisins, ginger and almonds in orange liqueur in a medium bowl for at least 30 minutes (up to 8 hours) and set aside.

Warm milk in a medium saucepan over medium-high heat until just about to boil. Add 1 cup sugar, 1 cup butter and salt.

Remove from heat and let cool until lukewarm, then transfer to a large bowl or mixer.

In a small bowl, mix together yeast and 1 tablespoon sugar until liquid and add to the warm milk mixture. Stir well.

Add eggs one at a time to mixture, then vanilla extract, and beat well.

Mix in orange zest, cardamom and nutmeg, then add 2 cups flour and mix until dough begins to come together.

Continue adding flour until dough ball forms. Knead dough until smooth and elastic. 
Place in a lightly oiled bowl, cover with a clean towel and place in a warm, draft-free place for 1 1/2-2 hours, or until doubled in size.

Punch down dough and add raisin nut mixture. Knead until completely incorporated and smooth.

Lightly grease a baking tray and shape dough into desired amount of loaves. Cover again with a clean towel, transfer to a warm, draft-free place and let rise for 1 hour.

Press loaves down in center and fold over lengthwise.

Place in oven and bake for 35-40 minutes (for smaller loaves) to 50-55 minutes (large loaves).

Remove from oven, melt remaining 3/4 cup butter and brush it onto loaves, and sprinkle generously with powdered sugar. 

Optional: wrap loaves tightly in plastic wrap and let set for 1 day before serving to maximize flavor.

Cranberry Tea Cake

Cranberry Tea Cake

Yields 2 loaves
Ingredients

2 cups all-purpose flour
1 1/2 cups cranberries, roughly chopped (fresh or dried)
1 1/2 cups sugar
1 cup buttermilk
1 cup unsalted butter
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
powdered sugar, garnish

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Directions
Preheat oven to 350º F and lightly grease 2 loaf pans.

In a medium bowl, sift together flour, baking soda and salt, and set aside.

In a large bowl or mixer, cream together the butter and sugar until lightened in color and fluffy. 4-5 minutes.

Beat in egg and vanilla extract and mix well.

Alternate between adding 1/3 cup of dry ingredients and 1-2 tablespoons buttermilk. Begin and end with flour mixture.

Gently fold in chopped cranberries and pour batter into loaf pans.

Place in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out clean.

Let cool, then sift powdered sugar on top and enjoy!

Pecan-Pumpkin Strudel With Vanilla Whipped Cream

                                             

Pecan-Pumpkin Strudel

With Vanilla Whipped Cream

This is another recipe from the Wine Spectator, November 30, 2006 edition.  I find their recipes to be unique as well as very tasty.  It will be filed under my Holiday recipes and ready when I cook for the family.

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Ingredients:

1 tablespoon unsalted butter

2 cups pecans, finely chopped

1 1/2 cups heavy cream

1 cup whole milk

1/2 vanilla bean, split

4 large egg yolks

3 large eggs

1 cup granulated sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

8 cups pumpkin puree

12 sheets phyllo dough

2 cups clarified butter

1/4 cup honey warmed

Confectioners sugar

Vanilla Whipped Cream (for serving, recipe follows)

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Directions:

Preheat oven to 350' F.  Heat the butter in a small saute pan set over medium heat.  Add the pecans, and saute until the pecans are lightly toasted, about 4 minutes.  Reserve.

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Place the cream and milk in a medium, heavy bottomed saucepan set over medium heat.  Scrape the seeds from the vanilla bean into the cream-milk mixture.  Heat to just below the boiling point.  Remove from the heat and reserve.

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Whisk the egg yolks and eggs in the bowl of an electric mixer fitted with a whisk attachment.  Add the granulated sugar, and whisk until mixture is pale yellow and thick.  Add the ginger, cinnamon, and cloves.  Pour the reserved cream mixture into the egg mixture slowly in a steady stream, whisking continuously.  Add the pumpkin puree.  Whisk until smooth, and pour into a deep 9 X 12 baking dish.  Scatter 1 cup of the pecans over the top of the pumpkin filling.

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Place a layer of phyllo dough on a clean work surface, and brush with clarified butter.  Repeat with remaining sheets.  Lay dough over custard and cut to size of dish.  Scatter the remaining 1 cup pecans over the top, and sprinkle lightly with confectioners sugar.  Bake until the custard has set in the center and the phyllo is golden, about 40 minutes.  Remove from the oven and cool 30 minutes.  Before  serving, drizzle the strudel with the honey and dust liberally with confectioners sugar.  Serve with the whipped cream.  Serves 8 to 10

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Vanilla Whipped Cream

Ingredients:

3 cups heavy whipped cream

1/2 vanilla bean, split and scraped

1/4 cup confectioners sugar

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Directions:

Place a mixing bowl in the freezer or refrigerator for 30 minutes before making the whipped cream.

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Place the ingredients in the bowl and whisk until stiff peaks form.  Reserve in Refrigerator until ready to use.

Warm Butternut Squash Salad

Warm Butternut Squash Salad

This is a recipe from the Wine Spectator January February 2013 edition.  My family gets their share of Butternut squash at my table as it is one of my favorite vegetables.

Ingredients:

2 tablespoons minced fresh thyme leaves

3 tablespoons blue agave syrup or brown sugar

1/2 teaspoon red chile flakes

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 cup white balsamic vinegar

1/2 cup olive oil

1 large butternut squash, approx 3 to 4 lbs.

1/4 cup finely chopped pistachios

6 ounces fresh goat cheese

4 ounces pancetta, sliced into thin strips

1/2 cup pomegranate seeds

1/2 cup whole shelled pistachios

2 cups baby arugula

1/2 cup red mustard greens, destemmed 

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Directions:

Preheat the oven to 475'F.   Combine the first seven ingredients in a medium bowl and whisk until emulsified.  Reserve.

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Using a vegetable peeler or a sharp knife, peel the squash.  Cut the squash from top to bottom.  Remove the seeds and membrane.  Place each -side down, then slice width-wise into half moon shapes.  Place the squash in a large bowl and toss with half of the vinaigrette mixture until coated.  Place the squash pieces on a non-stick sheet pan and cook in the oven for 10 minutes.  Using a tong or spatula, turn the pieces over and cook in the oven until tender, about 10 or 15 minutes.

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Spread the chopped pistachios on a small plate and place small spoonsful of the goat cheese (3 per person) on the chopped pistachios.  Reserve.

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In a medium saute pan, heat the pancetts strips over medium-high heat and cook until crisp, around 4 minutes.  Remove the pancetta to a paper towel-covered plate and reserve.

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To serve, arrange the squash on 6 to 8 salad plates.  Divide the pomegranate seeds, whole pistachios and pancetta among the plates.  Spoon 1 teaspoon of vinaigrette over the ingredients.  Place 3 pistachio covered goat cheese mounds over the squash on each plate, pistachio side up.  In a large bowl, dress the greens with the remaining vinaigrette and evenly scatter the greens over each plate.

Serves 6 to 8  Serve with Grenache Blanc wine.

Gravenstein Apple-Raisin Crisp With Vanilla Ice Cream

Gravenstein Apple-Raisin Crisp

With Vanilla Whipped Cream

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This is another recipe from the Wine Spectator, November 30, 2006 edition.  I always enjoy the recipes from Wine Spectator.  They are always very tasty, maybe considered gourmet and do require a little time in preparation.  I will say the end result is worth the effort.

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Ingredients:

For the filling:

1 1/2 cups raisins

1/2 cup dark rum

1/4 cup granulated sugar

1/4 cup all purpose flour

2 teaspoons ground cinnamon

1/4 cup water

2 tablespoons unsalted butter, melted

1 tablesoon fresh lemon juice

8 Gravenstein apples, peeled. cored, and diced

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For the streusel:

3 cups all purpose flour

2 cups rolled oats

1 1/2 cups granulated sugar

1 1/2 cups light brown sugar

1 cup walnuts chopped

2 teaspoons salt

1 pound unsalted butter, chilled and cut into small pieces

Vanilla Whipped Cream for serving.  The recipe is posted on my blog with the recipe for the Pecan-Pumpkin Strudel.

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Directions:

To make the Filling:  

Place the raisins in a glass bowl, and add the rum.  Cover with plastic wrap and microwave for 30 seconds.  Remove from the microwave and let stand until the raisins have absorbed all of the liquid, about 10 minutes.

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Whisk the flour, sugar and cinnamon in a medium bowl.  Add the water, butter, juice and plumped raisins.  Add the apples and toss to coat. Reserve.

To make the streusel: 

Place the flour, oats, sugar, walnuts and salt in the bowl of an electric mixer fitted with a paddle attachment.  Add the butter and work the mixture until it reaches the "sandy" texture; be careful not to overmix.

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Heat the oven to 350'F.  Place the reserved apple mixture into the bottom of a 3 quart glass or ceramic baking dish, and scatter the streusel over the top.  Bake until the streusel is golden and crisp and the liquid from the filling is bubbling. (place a sheet of foil under the crisp to catch filling overflow.  Remove from the oven.  Serve slightly cooled or at room temperature  with vanilla whipped cream.  Serves 10

Lobster Corn Chowder

Lobster Corn Chowder

This is a recipe from the Wine Spectator, November 30, 2006 edition.  I enjoy using these recipes which usually require a little time but the results are so worth it.  I will tag this recipe "Thanksgiving" and "Christmas" and the next holiday when I cook for the family, I have a recipe for a very special first course.

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For the soup:

3 tablespoons unsalted butter

4 cups leeks, white parts only, finely chopped

3 cups potatoes, peeled and diced

2 cups onions, diced

Kosher salt

4 1/2 cups fresh or frozen corn kernals

2 cups heavy whipping cream

5 cups white lobster or chicken stock

4 sprigs each, tarragon and thyme, tied in a bundle

Freshly ground pepper

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For the garnish:

2 tablespoons unsalted butter

3/4 pound chanterelles, trimmed and cleaned

1 cup leeks, white parts only, thinly sliced

1 cup potatoes, peeled, diced and lightly blanched

Kosher salt

1 pound cooked lobster meat, cut into chunks

1/2 cup white lobster or chicken stock

Freshly ground pepper

2 tablespoons fresh chive, finely chopped

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To make the soup, melt the butter in a heavy bottomed saucepan.  Add the leeks, potatoes, onions and a large pinch of salt.  Cook, stirring occasionally, over low heat for 10 minutes.

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Add the corn kernels, and cook 1 to 2 minutes.  Add the cream, and bring to a boil.  Reduce heat to medium, and simmer.  Add the stock and herbs.  Season and cook until the pottoes are very tender about 20 minutes.  Transfer to a blender in batches, pureeing until smooth.  Season , and return to a clean pot.  Cover and let stand until ready to serve.

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To make the garnish, melt the butter over medium heat in a large saute pan.  Add the chanterelles, and saute for 2 minutes.  Add the leeks anda pinch of salt.  Cook until the leeks are soft, 2 to 3 minutes.  Add the potatoes and lobster meat.  Season, add the stock,  (The steam from the stock will heat the lobster through more gently and evenly than sauteing it.)  Add the chives, and remove from the heat.  

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Bring the soup back to a boil.  Divide the garnish evenly among warmed soup plates, and por or ladel the soup into the bowls tableside.  Serves 6