Almond Croissant Blondies

                                          

Almond Croissant Blondies

This almond croissant blondies recipe combines the buttery,
chewy blondie bar experience with the almond croissant flavors.

Ingredients:
Blondies
1/2 cup unsalted butter, softened
1 cup lt. brown sugar packed
1 large egg at room temp
1/4 teaspoon almond extract
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/3 cup all purpose flour
1/4 teaspoon baking powder
1/3 cup almond flour
1/2 cup sliced almond
Powdered sugar for dusting
Frangipane
4 tablespoons butter
1/4 cup granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange zest optional but helps elevate the croissant 

   blondies
2/3 cup almond flour
pinch of salt

Directions:

Preheat your oven to 350*F.  Line an 8X8 inch baking pan with parchment paper.

Frangipane,

Cream the butter and white sugar together. 

Mix in the egg yolk and orange zest, vanilla extract, and almond extract together.

Fold the almond flour and salt until a paste forms.  Set aside.

Blondies:

In a large bowl, mix the softened butter and brown sugar until well combined.  Add the egg and vanilla extract.  Mix until smooth.

Add the flour, baking powder, salt, and almond flour, and stir just until smooth.  Do not over mix.

Spread the batter into the prepared baking pan.  Top with the frangipane then swirl with a wooden skewer.  Top with sliced almonds.

Bake for 30 minutes, or until the edges are set and the center is slightly firm.  Allow the blondies to cool in pan before dusting with powdered sugar and slicing into 16  2"x 2" squares. 

Make the blondiesIn a large bowl, mix the softened butter and brown sugar until well combined.
1/2 cup unsalted butter, 1 cup light brown sugar
Add the egg, and almond extract, and mix until smooth.
1 large egg, 1/4 teaspoon almond extract, 2 teaspoon vanilla extractAdd the flour, baking powder, salt, and almond flour and stir until just combined. Do not over-mix.
1/4 teaspoon salt, 1 & 1/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/3 cup almond flour

Spread the batter evenly into the prepared baking pan. top with the frangipane then swirl using a wooden skewer. Top with the sliced almonds
1/2 cup sliced almonds
Bake for 30 minutes, or until the edges are set and the center is slightly firm.
Allow the blondies to cool in the pan before dusting with powdered sugar, and slicing into squares.
Powdered sugar



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• 1 large egg at room temperature

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• 1/4 teaspoon almond extract

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• 2 teaspoon vanilla extract

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• 1/4 teaspoon salt

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• 1 & 1/3 cup all-purpose flour

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• 1/4 teaspoon baking powder

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• 1/3 cup almond flour

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• 1/2 cup sliced almonds to top the blondies

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• Powdered sugar for dusting

Orange Glazed Coffee Cake

Orange Glazed Coffee Cake 

Light And Refreshing, This Cake Doubles 

The Flavor And Fragrance of Fresh Orange

Ingredients:

1 pkg. active dry yeast

1/4 cup warm water

1/2 cup warm milk

1/2 cup fresh orange juice

1/2 cup granulated sugar

1/2 cup ricotta cheese

1 teaspoon grated orange zest

1/2 teaspoon salt

1 large egg, lightly beaten 

3 1/2 to 4 cups all purpose flour

Glaze:

1 large egg, lightly beaten

Icing

1 cup confectioners sugar

1 1/2 to 2  teaspoons fresh orange juice

Directions:

In a large bowl, dissolve yeast in warm water.  Let stand until foamy.

Stir the warm milk, orange juice, sugar, ricotta cheese, orange juice, salt, and egg into the yeast mixture.

Using heavy duty electric Mixer fitted with the paddle attachment and set on lowspee, beat 2 cups of flour into the yeast mixture until a dough forms.  Brat in the remaining flour, a 1/2 cup at a time, until a stiff dough forms.

Turn dough out on a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour as needed to prevent sticking.

Place dough in a large greased bowl, turning to coat.  Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.

Grease a 10 inch springformrm pan.  Punch down the dough.  Turn out onto a lightly floured surface and knead 1 to 2 minutes.

Divide the dough into 3 equal pieces.  Roll each piece into a 20 inch long rope.  Braid the ropes together.

Coil braided dough in prepared pan; tuck ends under.  Cover looselywith a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 425*F.  Brush the dough with glaze.

Bake until the top of the cake is golden brown, 25 to 30 minutes.  Turn the cake out onto a wire rack to collect slightly.

To [repare icing, in a small bowl, stir the sugar and orange juice until smooth.  Spread icing over warm cake.  Serves warm.  

Almond Streusel Cake

Almond Streusel Cake 

Transform a plain cake into an irresistible delight with a crumbly streusel topping. Makes 16 servings. 

Ingredients:
Streusel:
1 cup firmly packed brown sugar
1 cup sliced almonds
1/4 cup flour
3 tablespoons butter, melted
1 teaspoon orange zest
Cake:
1/2 cup butter
1/2 cup sugar
3 large eggs
1 teaspoon orange zest
1/2 teaspoon vanilla extract
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
 2/3 cup orange juice
Glaze
1/2 cup confectioners sugar
2 1/2 teaspoons orange juice

Directions:

Preheat oven 350*F.  Grease a 9 or 10 inch tube pan.

To prepare the streusel,  in a medium bowl, mix together brown sugar, nuts, and flour.  Stir in the butter and zest.

To prepare the cake, in a large mixer bowl, set the mixer on medium speed, beat together stage ands butter until fluffy.  Add eggs 1 at a time beating well after each addition.  Beat in zest and vanilla.

In a large bowl, mix together the flour, baking powder and baking soda.  

Reduce mixer speed to low.  Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour.

Spoon half of the batter into prepared pan.  Sprinkle with  half of the streusel mixture.  Top with the remaining batter and streusel.

Bake until a toothpick inserted in center comes out clean 30 to 35 minutes.  Transfer pan to a wire rack to cool completely

To prepare the glaze, in a cup stir together the confectioners sugar and orange juice until smooth.

Turn the cake out on a serving plate, placing it right side out.  Drizzle with the glaze.

Note:  For a different streusel mixture, substitute chopped walnuts for the almonds.

Brown Sugar Meringues With Raspberries And Spiced Oats

 

Brown Sugar Meringues With Raspberries and Spiced Oats

Every component of this dessert is a winner but it is the oat topping that willl go back for just one more spoonful.  Serves 4

Ingredients:

3 large egg whites

7/8 cup 170g light brown sugar

 5 ounce (150g) pack of raspberries

1 tablespoon (10g) confectioners sugar

1 teaspoon (10ml) Cointreau *optional

1/2 orange (scrubbed) zest

1 teaspoon cider vinegar

1 cup (250 ml) double cream, to serve

Caramelized Spiced Oats

1 cup (100g)  jumbo rolled oats

1/3 cup (60g)  light brown soft sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon fine salt

Directions:

Meringues:

NOTE:  This is not a recipe for a humid day

Preheat the oven to 250* F ( 120*C )   Line a large baking tray with baking parchment paper.  In a clean bowl with a hand mixer or in the bowl of a free standing mixer, whisk the egg whites to a stiff peaks.  Add the sugar 1 tablespoon at a time, whisking until you have a firm glossy meringue, (5 to 7 minutes). Using a spoon scoop onto parchment paper 4 well spaced nests.  With the back of a spoon gently press the center to leave space for the filling.  Bake for 1 hour and leave in the oven to cool for 2 hours or overnight.

Oats:  Preheat the oven to 325*F  (160*C) .  Line a baking sheet with parchment paper.  Put the oats in a bowl and set aside.  In a small pan over low heat, melt the butter and sugar sitrring occasionally (6 to 10 minutes).  Add the salt and the spices mix again and pour over the oats in the bowl and toss to coat and toss to coat.  Spread out on the baking tray and bake 30 minutes stirring halfway until golden.  Set aside to cool.

Put the raspberries in a bowl with the icing sugar and Cointreau if using,  the orange zest, and the vinegar.  Stirring to combine allowing the raspberries to break up a little.

When ready to serve place the double-cream in a chilled bowl and using a balloon whisk, beat to soft peaks.  Place a meringue on a plate, add a dollop of whipped cream, and spoon over the raspberries.  Top

with some caramelized spiced oats to finish.

TIP:  Store any left over spiced oats in an airtight jar or container for up to 2 weeks.  Sprinkle over ice cream, yogurt, or fruity compote. 

Hot Cross Buns

Hot Cross Buns

Hot Cross Buns are just one of the best baking projects I know. They’re a special treat at Easter and make such a nice tradition to carry forward each spring. The buns are easy and fun to make and absolutely DIVINE to eat! Hot Cross Buns are perfect for Easter and springtime baking, or anytime you want a cozy, homemade roll. These soft, spiced yeast rolls are speckled with dried fruit and feature warm spices and a classic white cross glaze for a beautifully traditional treat.

Ingredients:

For the dough:

1 cup whole milk
2 tablespoons unsalted butter
1 tablespoon orange zest, from one orange
1/4 cup granulated sugar

1 large egg, lightly beaten
3 cups unbleached all-purpose flour
2 teaspoons instant yeast
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves, or allspice
1/8 teaspoon nutmeg
1/4 cup currants, raisins, or dried cherries, if using cherries, finely chop them
For the egg wash:

1 large egg
1/4 teaspoon kosher salt
2 teaspoons water
For the cross glaze:

1 cup confectioners' sugar
2 1/4 teaspoons milk, any fat content
1 tablespoon light corn syrup, for gloss and hardening
1 teaspoon orange blossom water, or vanilla

Directions: 
In a small saucepan, warm the milk with the butter, orange zest and sugar over medium low heat until butter melts.

In a stand mixer fitted with the hook attachment, or by hand in a large mixing bowl, stir the flour, yeast, spices and salt to combine. On low speed or with a spoon, incorporate the beat the milk mixture and the egg for 30 seconds, then add the dried fruit. Continue to beat or knead by hand until the dough is cohesive.

Coat a large bowl with a teaspoon of neutral oil. Gather the dough in a ball and flip it around in the bowl to lightly coat it with oil. Cover the bowl with plastic wrap and a kitchen towel. Set aside in a warm spot, or the proofing setting in the oven, to rise for 90 minutes, until doubled.

Line a baking sheet with parchment paper. When the dough is ready, divide it into 12 equal pieces (patting it into a log and marking 11 evenly spaced cuts is a good way to do this). Shape each piece into a cohesive ball by stretching the top down and collecting the seams at the base of the ball. Roll the ball under your palm on the countertop to incorporate any openings or seams into the dough.

Place the balls on the baking sheet about 2-3 inches apart. Cover the pan with plastic wrap and a clean kitchen towel. Set aside again in a warm spot, or the proofing setting in the oven, to rise for 90 minutes, until doubled.

When the dough is ready, preheat the oven to 425°F. Make the egg wash. In a small bowl, whisk to combine the egg, water, and salt. Brush each dough ball thoroughly with the egg wash, reaching all the way to the base of each one. Bake the rolls until deep golden brown, 14-15 minutes. Set them aside to cool completely. 

When the rolls are cool, make the glaze. In a medium bowl, stir to combine the confectioners' sugar, milk, corn syrup, and orange blossom water. The glaze should be quite thick in order to hold its shape on the rolls without running off the rolls. Watch for a thick, slow drizzle when the glaze drops off the spoon.
Fit a piping bag or gallon ziplock bag with a flat topped piping tip (#44 or #45), or cut the tip of the bag off by 1/4-inch. Fill the bag with the glaze; it's easiest to do this by setting the bag into a tall glass and folding back the opening to make way for the glaze spooned into the bag.

Pipe the crosses on the rolls. Start by touching the roll on one side with the piping tip, and as you squeeze, lift the tip away from the roll, allowing the piped glazed to fall onto the roll from an inch or so above it. This allows for greater control and a better looking line of glaze. End with a flick of the tip.
Allow the glaze to set for at least 30 minutes, and serve.

Thanksgiving Harvest Rice Salad. ~. Vegetarian

                                           

Thanksgiving Harvest Rice Salad

Celebrate your favorite fall holiday with this refreshing Thanksgiving Harvest Rice Salad for a festive fireworks display for your taste buds. Packed with tart cranberries, crunchy pecans, and zesty green onions, this dish pairs perfectly with its light and sunny citrus dressing. Using a nutty brown rice and wild rice mix, Thanksgiving Harvest Rice Salad brings vibrant colors and flavors to your holiday table, with colors just like the falling leaves outside.
Ingredients:
1 cup brown rice and wild rice mix
water, according to the package instructions
1/2 teaspoon salt, plus more, to taste
1/2 cup dried cranberries
1/2 cup pecans, optionally toasted
1/4 cup green onions, sliced
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon orange zest
freshly ground black pepper, to taste

Directions:
In a pot, add the rice, the water, and 1/2 teaspoon of the salt and stir briefly to combine. Bring the water to a boil. Reduce the heat to low 
and cover the pot.

Allow the rice to simmer, covered and undisturbed, until the liquid is mostly absorbed, about 50 minutes.

Transfer the covered pot from the heat and allow the rice to rest until the liquid is completely absorbed, about 10 minutes.

Uncover the pot and fluff the rice with a fork. Allow the rice to cool to almost room temperature.

In a medium-sized bowl, add the cooked rice, the cranberries, the pecans, and the green onions and stir and fold to combine.

In a jar with a lid, add the lemon juice, the olive oil, the orange zest, the extra salt, and the black pepper.

Seal the jar and shake vigorously until the lemon juice mixture is combined. Add the dressing to the rice mixture, stir, and serve immediately.

Hazelnut-Crusted Pork Tenderloin

Hazelnut-Crusted Pork Tenderloin

Simple enough for everyday, classy enough for company, this is the perfect keeper of a recipe. Serve with sautéed potatoes or wild rice and grilled vegetables.

Ingredients:

1 pork tenderloin, 1 lb (500 g)
½ cup (125 mL) hazelnuts
¼ cup (60 mL) panko bread crumbs
2 tbsp (30 mL) chopped parsley
1 tbsp (15 mL) honey mustard
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) minced fresh thyme
½ tsp (2 mL) finely grated orange zest
Kosher salt and freshly ground black pepper to taste
Fresh thyme for garnish
Honey mustard to serve (optional)

Directions:

Thirty minutes before roasting, remove tenderloin from refrigerator.

Preheat oven to 350°F (180°C).

Spread out hazelnuts on a rimmed baking sheet and roast until golden brown and fragrant, about 7 minutes, shaking baking sheet once or twice. Wrap hazelnuts in a clean towel and rub vigorously through towel to loosen skins (don’t worry if some skins adhere to nuts). Discard skins and let nuts cool.

Increase oven temperature to 425°F (220°C).

Pulse hazelnuts in a food processor until coarsely chopped. Add panko and parsley and pulse until finely chopped. Tip hazelnut mixture out onto a large plate. Set aside.

In a small bowl, combine mustard, mayonnaise, thyme and orange zest.

Trim any excess fat and silver skin from tenderloin, then season with salt and pepper to taste. Spread mustard mixture all over tenderloin. Carefully roll tenderloin in hazelnut mixture to coat completely.

Transfer tenderloin to a small rimmed baking sheet, tucking thinner end under. Roast until a meat thermometer inserted in thickest part of tenderloin registers 145°F (63°C), 18 to 20 minutes.

Remove tenderloin to a cutting board, cover loosely with foil and let stand for 10 minutes. Slice tenderloin thickly on the diagonal and fan slices out on dinner plates. Garnish with fresh thyme and serve with honey mustard, if desired.    Serves 4

Red, White, And Blue, Sour Cream Orange Drop Shortcakes With Whipping Cream

Red, White And Blue Sour Cream Orange 

Drop Shortcakes With Whipping Cream

Ingredients:
Shortcakes:
3 cups all-purpose flour
1/3 cup granulated sugar
1 T. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3/4 cup cold unsalted butter, diced
1 1/2 tsp. orange zest
1 cup sour cream
1 cup milk
Berries and Cream:
2/3 cup granulated sugar,  divided use
4 cups sliced strawberries
4 cups blueberries
2 cups well-chilled heavy cream
1/4 cup powdered sugar
1 tsp. vanilla
Directions:
In a bowl with a potato masher mash 2 cups strawberries with 1/3 cup granulated sugar and stir in remaining sliced strawberries. In another bowls mash the 2 cups blueberries 1/3 cup granulated sugar in the same manner. Let berries stand at room temperature, 4 hours. (Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to cool room temperature before serving.)

For Shortcakes, preheat oven to 425 degrees and line two baking sheets with parchment paper. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda and salt and then cut or rub in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream and milk. Add to flour mixture. Stir mixture until it just forms a soft and sticky dough.

Drop dough into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough down a bit and bake 12 to 15 minutes or until pale golden. Transfer shortcakes to a rack and cool. (Shortcakes may be made 4 hours ahead and kept in airtight containers.)

In a large bowl beat cream with powdered sugar and vanilla until it holds soft peaks. Split shortcakes and set bottoms on serving plates. Spoon strawberry mixture over half the shortcake and blueberries over the other half allowing some to flow onto the plate. Add some whipped cream and place the top of the shortcake on the cream; serve immediately.   Serves 12 

Scallops With Citrus-Ginger Sauce

Scallops With Citrus-Ginger Sauce

Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce.  Serves 4 

Ingredients

2 tbsp avocado oil
1 1/2 lb sea scallops
1 orange zested and juiced
1 lemon juiced
1 tbsp fresh ginger grated
2 tbsp butter or ghee
sea salt to taste
fresh thyme for garnish
Instructions
Pat your scallops dry with a paper towel and sprinkle them with sea salt.

Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.

Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.

Plate your scallops, drizzle more sauce on top and garnish with thyme. 

Serving suggestions:  

 Bok Choy, Swiss Chard, Mashed Cauliflower and Green Beans.

Notes
Avocado oil is preferred over olive oil in this recipe as its heated to nearly its smoke point. Avocado oil is more stable at those higher temperatures. 

Scallops are always best slightly undercooked rather than overcooked. Like most meats and fish, they'll continue to cook after they're removed from the stove.

To make the scallops dairy-free and Whole30 compliant you can use ghee or coconut milk instead of the butter. 

Create Herb, Spice And Salt Combos At Home To Elevate Your Food

Create Herb, Spice And Salt Combos 

At Home To Elevate Your Food

Mixing fresh herbs and spices with salt creates unique flavorful blends that can be used in cooking or as finishing salts for just about any meal. Putting these delightful homemade blends into small glass jars makes a perfect stocking stuffer or hostess gift. Flavored salt awakens depths of flavor, adds nutritional value and can provide digestive support.

Savory blends can be used in marinades and salad dressings, on roasted vegetables and simply sprinkled on top of a bowl of pasta. Adding a little citrus salt to cocktails and simple chocolate desserts will take them from ordinary to remarkable.

These homemade salts are effortless and economical to make. Using fresh herbs preserves seasonal flavors and is a brilliant way to use the abundance from an overproductive garden.

The variety of blends is endless and recipes are flexible, but the method is pretty much the same for any blend, as outlined below. Use whatever type of salt you prefer—Celtic, Himalayan or fine sea—but avoid iodized salt, which can discolor the herbs. Experiment and have fun!

Fresh Herbed Salt
1 cup fine ground salt
2 cups fresh herbs, such as Italian parsley, thyme, rosemary
(A majority of the mix should be parsley since it is a milder herb)
½ teaspoon red pepper flakes

Cilantro Lime Salt 
1 cup fine ground salt
1 clove garlic, smashed
2 cups cilantro
Zest from 1 lime

Orange Rose Salt 
1 cup coarse ground Himalayan salt
¼ cup dried rose petals
Zest from 3 oranges

Pat fresh herbs dry, remove woody stems and loosely chop. Place ingredients in the bowl of the food processor. Pulse, stopping often to wipe down the sides. Continue until everything is finely chopped and combined.

Spread the salt mixture evenly on a parchment paper-lined baking sheet. Let it air dry for several days. Move the salt around occasionally so that it dries evenly. Alternatively, the salt can be dried on low heat in a dehydrator or in an oven that has been turned off after being heated to the lowest temperature. Keep the salt in the oven with the light on until dried. Be sure to move the salt around on the tray so that it dries evenly.

Once the salt is dried, place it into glass jars and secure with lids tightly closed.

Orange-Croissant Bake

 

Orange-Croissant Bake

 Ingredients                                                                                                                 

4 croissants, roughly chopped or cubed bread
1 cup orange marmalade, room temperature
1 (8 oz) package cream cheese, at room temperature

1/2 cup granulated sugar

2 large eggs
1 cup whole milk
Zest from one orange
1/2 teaspoon almond extract

Directions:

1. Preheat oven to 350°F and grease a 2 qt baking dish (8-inch square works well) with butter or nonstick spray.
2. 
   
3. In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
4. 
   
5. Add sugar and beat until fully incorporated, then add eggs, milk, orange zest, and almond extract and again mix to combine.
6. 
   
7. Place chopped croissants in prepared baking dish and place dollops of marmalade among them, stirring a bit to distribute if needed.
8. 
   
9. Pour cream cheese mixture over croissants, then cover dish tightly with foil.
10. 
    
11. Bake 30 minutes, then uncover and bake until top is golden brown and toothpick inserted in the center comes out clean, about 15 more minutes.
12. 
    

Let cool slightly before serving. Dust with powdered sugar, if desired, and serve. Enjoy!

Warm Fig And Chocolate Sponge Cake

Warm Fig And Chocolate Sponge Cake

I made this cake for dinner last night. It was decadadent.

Ingredients:
1/2 cup superfine sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest
1 tablespoon orange juice

12 ripe black figs, stems removed and cut into halves lengthwise
2 eggs, whites, and yolks separated
1/2 cup plus 2 tablespoons heavy cream
1/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces dark chocolate roughly chopped into scant 1/2 inch pieces
Creme fraiche, for serving

Directions:
Heat oven to 375 degrees.

Add 1/4 cup sugar to a small, oven-proof, high-sided saute pan with a 6-inch base.  Cook over medium-high heat swirling the pan a few times until the sugar has melted and turned ti a dark caramel color, 5 to 8 minutes.  Carefully add the rum ~ it will spit and seize up a little ~ and cook for another 30 seconds, stirring until combined and thick.  Remove from the heat and stir in the orange juice and figs, and set aside to cool.

Add the egg yolks to a medium bowl with 2 tablespoons sugar.  Whisk by hand until pale and thick, about 3 minutes.  Add the cream, flour, cocoa powder, vanilla, salt, and orange zest, then whisk until smooth and thick.

In another bowl using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons sugar until they form stiff peaks, 4 to 5 minutes.  Fold gently into the yolk batter, then pour mixture over the figs in the saute pan.  (It should cover the figs completely).

Sprinkle all over with the chocolate and bake until the batter rises and it is cooked through about 25 minutes.  Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan.  Serve hot, with some creme fraiche alongside.
Serves 4

Wild Rice Salad With Cranberries and Mint

Wild Rice Salad With Cranberries And Mint

Ingredients:
Elliott Prag, a cooking instructor at New York’s Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup—all of them indigenous to North America.  Serves 8
Ingredients:

1/2 cup olive oil
1/4 cup orange juice
2 Tbs. grated orange zest
2 Tbs. pure maple syrup
1 Tbs. plus 1 tsp. Dijon mustard
2 10.5-oz. pkgs. fully cooked wild rice
1/2 cup pine nuts (4 oz.)
1/2 cup dried cranberries (2 oz.)
1/2 cup fresh mint, finely chopped
2 green onions, white and green parts thinly sliced (1/4 cup)

Directions

Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper. 

White Chocolate Cranberry Tart With Toasted Pistachios *****

White Chocolate Cranberry Tart With Toasted Pistachios

This is a repeated post but frequently sought.  Warning ..... your guests will be asking for the recipe.  It is definitely a winner.

I first served this recipe two years ago at our Thanksgiving dinner. It has been back by popular demand each year since and will be again served this year.  My only suggestion is to use a 10" tart pan with the removable bottom.

The number of hits for this recipe today 11/8/21 is:  2,929

Tart Pastry:
Ingredients:
1 1/3 cups all purpose flour
1/4 cup granulated sugar

1/2 cup unsalted butter

1 egg yolk

2 Tablespoons whipping cream

Finely grated rind of one orange *optional

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Directions:

Sift flour and sugar together into the bowl of mixer or food processor. Cut butter into flour mixture until mixture resembles coarse corn meal. Whisk together egg yolk, cream and orange rind (if using) and combine with the flour mixture, mixing until the dough comes together. I highly suggest the orange zest.  It is such a nice addition.  Flatten dough into a disc, wrap and chill for 30 minutes. Roll out on a floured board and place in a 10" tart pan with removable bottom. Cover with parchment paper or foil and weight down with dried beans or pastry weights. (This prevents shrinkage).

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Preheat oven to 350 degrees. Bake for 15 minutes, remove the pie weights and bake 10 minutes more or until golden. The shell is fully baked and ready to be used for the tart.

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White Chocolate Cranberry Tart WithToasted Pistachios 

Ingredients:

4 ounces shelled unsalted pistachios

1 cup fresh or frozen cranberries

3/4 cup whipping cream

12 oz white chocolate, finely chopped or the discs

1/4 cup butter

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Directions:

Preheat oven to 350. Place nuts on a baking sheet and toast pistachios for 10 minutes in oven or until golden.

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Bring a medium sized pot of water to a boil. In a bowl, put ice water to cool cranberries after blanching. Line a baking sheet with several layers of paper towel to dry cranberries after blanching.

***

Add the cranberries to boiling water and stir until they soften slightly but do not burst. Fresh cranberries take slightly longer than frozen. Immediately drain cranberries and plunge into ice water to cool. Drain and spread cranberries on lined baking sheet. Roll around to dry and remove any bad cranberries.

***

Bring cream to a boil in a small heavy saucepan. Stir in white chocolate and remove from heat. Allow to sit for one minute, then stir together. Add butter and and stir together until fully incorporated. Stir mixture occasionally until completely combined. Do not over stir or there will be too much air incorporated and the final product will have allot of big bubbles.

***

Randomly scatter dry pistachios and cranberries into baked tart shell. With a rubber scraper or spoon, pour white chocolate cream over filled tart to completely cover the fruit and nuts. You may have a little extra filling. Chill for 4 hours or overnight (but remove from the refrigerator approximately one hour beforeserving to soften slightly and enhance the flavors. Cut with a hot dry knife. Serves 10 and 15 would be better! It is rich but oh so good.