Panettone French Toast Skewers with Blueberry Compote

Panettone French Toast Skewers with Blueberry Compote
Serves 6
This is my favorite Sunday breakfast! The panettone is Italian bread studded with dried fruits and sometimes chocolate chips. It has much more flavor than the traditional French bread used for this type of preparation. You can make your own panettone with the recipe on this site or opt for the store bought variety. I’ve used both and both are delicious. The blueberry compote is a welcome accompaniment. Tart and sweet at the same, you’ll never miss the syrup!

French Toast:
1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
1/2 cup whole milk
1/4 cup fresh orange juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Zest of 1 medium orange
2 tablespoons unsalted butter
2 medium bananas, sliced
Powdered sugar, for dusting

Blueberry Compote:
1 pint blueberries (about 2 cups)
6 tablespoons fresh lemon juice
1/8 teaspoon coarse salt
1/2 cup sugar
1/2 pint strawberries (about 1 cup)

Compote:
Heat blueberries, strawberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and allow to cool.

Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). Cut each slice into large cubes. In a large bowl, whisk the eggs until well blended. Add the cream, milk, orange juice, zest, cinnamon, nutmeg, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 8-10 cubes panettone into the custard, turning to allow all sides to absorb the custard. Grill the soaked panettone cubes until they are golden brown and firm to the touch, about 2 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone cubes, and custard.

Transfer the French toast to skewers separating each cube with a slice of banana. Lightly dust with the powdered sugar. Serve immediately with blueberry compote on the side.

Tapenade Pinwheels

Tapenade Pinwheels
Makes 30
These tapenade pinwheels are light and fluffy; you won’t have to worry about your guests filling up on them before dinner. The puff pastry bakes up light and buttery, the tapenade filling creates the perfect contrast, both in color and in flavor. Keep them frozen until you’re ready to slice and bake them. Once well wrapped in plastic wrap, they can stay in the freezer for up to two months, but I don’t think they’ll last that long!

2 x sheets frozen puff pastry
1/2 cup tapenade
parmesan cheese

Roll the pastry into a rectangle. Smear over the tapenade, sprinkle the cheese over, roll lengthwise into a long snake. Wrap, and freeze until hard. Cut into thin slices, no more than 1/4-inch/1/2 centimeter thick. Lay on a baking sheet, giving room for them to expand. Bake at 400°F/200°C until puffed up and golden, 10 minutes.

Tapenade

Tapenade
Makes 1 jar
This salty, buttery, black olive spread is a staple in most Mediterranean pantries. Great in sandwiches, on slices of toasted baguettes with warm brie, or in puff pastry pinwheels. The uses are limitless! Make sure to use a good quality olive as this will be the predominant flavor. You can swap out other ingredients as you please but the recipe itself is very well balanced and yields a perfect tapenade in my mind.

1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.

Store in a jar in the refrigerator for up to a month.

White Chocolate Hazelnut Tartlets

White Chocolate Hazelnut Tartlets
Makes 12 tartlets or 24 mini tartlets
These are great little desserts for cocktail parties! The combination of flavors and textures is just divine. You can cut the phyllo sheets into squares as described below or you can use a biscuit cutter with a ruffled edge to give them a slightly more delicate look. The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them. You’re guests will love them and so will you!

8 (17 by 13-inch) frozen phyllo pastry sheets, thawed
1/2 cup unsalted butter, melted
6 ounces good-quality white chocolate, chopped
1 1/2 cups heavy whipping cream
1/2 cup hazelnuts, toasted, husked, and finely chopped
1/4 cup chocolate hazelnut spread (recommended: Nutella), optional
1 (3-ounce) bar bittersweet chocolate, grated, for garnish

Preheat the oven to 375 degrees F.

Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely.

Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.

Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve.

Salt-kissed White Chocolate & Raspberry Cake

Salt-kissed White Chocolate & Raspberry Cake
Serves 10-12
The salt in the crust of the cake helps cut the sweetness and gives an extra depth of flavor. Don’t worry, you wont have a salty cake on your plate. The salt helps enhance the flavor of the berries and lemon in the cake. If you can’t find large grain salt you can substitute 1/4 teaspoon on flaked kosher salt or 1/4 teaspoon of fine table salt with the same results. The first time I made this cake I over did it with the salt and the results were slightly odd. After a few tries I found the right amount. If the salt scares you, just leave it out. On the other hand if you’re up to experimenting in the kitchen, give it a try, you’ll love it!

Cake:
2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 cup raw sugar (or brown sugar)
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled
zest of 1 lemon
1/2 cup white chocolate chunks

Topping
3 tablespoons large grain raw sugar
1 teaspoon large grain salt
1 cup of raspberries

Preheat oven to 400F degrees, with racks in the middle. Grease and flour one 11-inch tart pan or pie plate.

Combine the flour, baking powder, white chocolate, sugar and salt in a large bowl. In a separate smaller bowl whisk together the eggs and the buttermilk, whisk in the melted butter, and the lemon zest. Pour the buttermilk mixture over the flour mixture and stir until just combined, being careful not to over mix. Batter should still show some traces of flour mixture.

Spoon the batter into the prepared pan, pushing out toward the edges. Now drop the berries across top, smushing them a bit between your fingers before letting them fall to the cake. In a small bowl combine large grain raw sugar and salt, stir to combine. Sprinkle sugar mixture over the top of the cake and berries.

Bake for about 25-30 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.

Lemon Pasta

Lemon Pasta
Serves 4
This is such a great side dish and so simple to prepare! I love to throw together a batch of this pasta as a last minute side dish because it's so quick and I usually have everything I need in the refrigerator. Light and fresh tasting it goes with anything; pork, fish, roast beef, roast chicken, shell fish and anything else you might concoct.

Salt
1 pound spaghetti or pasta of your choice
3 tablespoons olive oil
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 lemons, zested and juiced
1/2 to 3/4 cup heavy cream
1 cup grated Parmigiano Reggiano
Handful flat-leaf parsley, finely chopped
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced

Bring a large pot of salted water to a boil and drop the spaghetti into the pot. Cook according to the directions on the packaging for al dente.

Heat a large deep skillet over low heat. Add extra-virgin olive oil, garlic and crushed red pepper flakes.

After the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil in the skillet. Raise heat a bit to bring sauce to a bubble.

Drain pasta when it still has a good bite to it, al dente.

Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.

Top the plates of pasta or platter with remaining cheese, parsley and basil.

Vache Qui Rit Soup

Vache Qui Rit Soup
Serves 4
This soup is a real delight for both adults and children alike. It’s a snap to prepare, great for a quick week night meal. The melted cheese inside the soup gives it a smooth and velvety texture without the additions of butter of cream. This is a tried and true recipe that I turn to time and time again. More so this time of year when zucchini is fresh and in abundance. Feel free to choose different types of zucchini. The farmer’s markets are flooded with zucchini of all different sizes and colors which will add an interesting hue to your soup. I chose to garnish mine with some match stick fries that I simply made using my julienne peeler.

1 medium onion, diced
2 pounds zucchini, sliced
2 cups chicken stock
salt and pepper to season
pinch cumin (optional)
Vache qui Rit cheese (6 to 8 triangles, or according to taste)

Slice the zucchini in to 1/4 inch slices.

Place the onion and zucchini in a medium sauce pan and pour the chicken stock over. (The stock will not cover the vegetables.) Season with salt and pepper, add the cumin, cover, and cook over medium-heat until soft, about 15 minutes. Add the cheese and purée using an immersion blender. Gently reheat to serve.

Garnish with some freshly chopped herbs or match stick fries.

Lemon Thyme Shortbread

Lemon Thyme Shortbread
Makes about 3 and half dozen cookies
These are the perfect little treat to accompany a cup of afternoon tea. The citrus flavor of the fresh thyme blends well with the lemon zest and fresh ginger slightly offsetting the sweetness in these cookies. I know it may seem odd to ad herbs into your cookies batter but I promise you’ll love and the little green flecks through out the cookies give them a slightly festive look. The logs of dough, if well wrapped, can be kept frozen for up o a month. Bake on log today and keep the other in the freezer for those last minute guests or a quick pick-me-up!

3 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tbsp fresh thyme, chopped
1 cup unsalted butter, room temperature
1 1/2 cups sugar
2 tbsp lemon zest
1 tbsp fresh ginger, grated
1 egg
2 tbsp lemon juice
milk, for brushing

In a medium sized bowl, sift together flour, baking powder and salt. Stir in chopped thyme and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream butter, sugar, zest and ginger until fluffy. Add in egg and lemon juice, scraping down the sides of the bowl after each addition. With the mixer on slow add in the flour mixture and blend until dough comes together.

Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).

Preheat oven to 325 F.

Unwrap dough and slice into thin wafers, no more than a 1/4 inch thick, and place on a greased or parchment-lined baking sheet. Brush cookies with milk and bake for 12-15 minutes, just until edges turn golden. Let cookies cool on backing sheet for 5 minutes before transferring them to a cooling rack.

Cookies can be stored in an air tight container for a week, or in the freezer for up to a month.

Classic Oatmeal Cookies

Classic Oatmeal Cookies
Makes about 3 dozen
The smell of oatmeal cookies as they bake in the oven instantly transports me back to my childhood. Those cold winter days when I’d stay in with my mom and she’d mix up the dough for her famous oatmeal cookies. Of course my job was of the utmost importance. I would be in charge of making the crisscross pattern by gently flattening each ball of dough with a fork. While the recipes have changed a little since then, these are almost as great as the ones mom would make.

1 cup unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup turbinado sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats
1 cup multigrain flour
1/2 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder

Heat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine scraping down the sides of the bowl as needed. Mix in vanilla; set aside.

Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts.

Using a tablespoon-sized metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and slightly soft in the center, about 18 minutes. Transfer sheets to wire rack to cool.

Caramelized Tofu & Pecans

Caramelized Tofu & Pecans
Serves 2 - 3 as a main, 4 as a side
This recipe will make anyone fall in love with tofu. The caramel hardens slightly and make the tofu and pecan crisp and sweet. The sweetness of the balsamic vinegar and brown sugar are the perfect compliment to the slight bitterness of the brussels sprouts. Serve it as a fist course, a side dish, or even for a Sunday lunch, just make sure you have enough for seconds!

7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for a minute or so and deglaze with balsamic vinegar. Cook for another couple of minutes. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil and another pinch of salt.When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.

Spoon tofu and pecans atop a bed of brussels sprouts and serve.

Creamy Tomato Soup

Creamy Tomato Soup
Serves 8
Don’t let the cream fool you, this version of the traditional tomato soup is just as rich and flavorful. If you don’t have any fresh oregano on hand you can subtitle half a teaspoon of dried oregano without having to sacrifice on flavor. Do make sure you let the soup cook for at least 45 minutes to remove the acidity of the tomatoes. This version is child friendly but you can always kick it up with a few splashes of hot sauce, either way, you’ll end up with a delicious bowl of warm soup to chase the chill away!

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 cups crushed tomatoes
4 cups homemade or low-sodium canned chicken or vegetable stock
3 sprigs fresh oregano
1/2 to 1 cup half-and-half, plus 2 tablespoons for garnish
Coarse salt and freshly ground pepper
1/2 cup sour cream

Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring until translucent, about 6 minutes.

Add tomatoes, stock, and oregano; bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs. Puree using an immersion blender, or in batches in a blender.

Slowly add 1/2 cup half-and-half, stirring constantly, until desired consistency is achieved. Season with salt and pepper.

In a small bowl, combine sour cream with remaining 2 tablespoons half-and-half; transfer to a squeeze bottle. Draw desired shape on surface of soup. Serve immediately.

Nutella Brownies

Nutella Brownies
Makes: 16 Brownies

These brownies are truly decadent, made with delicious Nutella (chocolate - hazelnut spread). You can always omit the hazelnuts in this recipe but I just love the added crunch they give. Try serving these brownies with some vanilla ice cream or all on their own, trust me, everyone will devour them!

1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
2 eggs
1 1/2 cup of Nutella
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup melted unsalted butter, cooled slightly
1/2 cup roasted hazelnuts, coarsely chopped

Preheat oven to 325 ºF. Line the bottom of an 8 inch square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides.

In a bowl, combine the flour and salt, set aside

In another bowl, beat the eggs, 1 cup of Nutella, brown sugar and vanilla extract with spatula until smooth try not to incorporate too much air or you won’t end up with thick, dense brownies. Add the flour mixture, alternating and ending with the melted butter.

Put the batter into the pan, sprinkle with half the hazelnuts and bake for 30 minutes, or until an inserted toothpick comes out damp with only a few crumbs attached (not completely clean). If the brownies are over cooked you’ll end up with a Nutella cake.

Cool in the pan for about 2 hours.

I a microwave safe bowl heat the remaining half cup of Nutella for about 30 seconds or until pourable.

Sprinkle with remaining hazelnuts. Fill a re-sealable snack bag with Nutella, snip the corner, and drizzle over the brownies. Cut into squares and enjoy!

Braised Beef Rotini

Braised Beef Rotini

Serves 4-6

This recipe is great for a main dish or an entrée for your next dinner party. Don’t let the dark chocolate scare you! Dark chocolate and cocoa powder contain next to nothing in terms of sugar so it’s really like any other spice offering another layer of flavor. Try adding a tablespoon of cocoa powder to your next beef stew, you’ll love it and everyone will wonder what your secret is!

3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs (or similar cut of beef)
Salt
Freshly ground black pepper
3 garlic cloves
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
2 tablespoons cocoa powder
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound dried rotini
4 to 6 teaspoons shaved bittersweet chocolate (at least 70%)

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, slice the garlic into matchstick sized pieces and insert into beef on both side making an incision with a paring knife. Season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes, tomato paste, and cocoa powder and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

Homemade Granola

Homemade Granola
Makes about 8 cups
This is a classic in our house. We always have a big jar filled with home made granola, we’re constantly switching up the flavors by changing the dried fruits, such as raisins, cranberries, dried blueberries, and apricots the options are endless. For extra crunch you can also add some salted cashews after the granola has baked and cooled. If you prefer a sweeter granola, simply replace the coconut with sweetened coconut, but we use unsweetened as the granola is often added to yogurt and other sweet things. If you see your granola is browning too quickly, lower the heat of your oven, if the granola gets too dark, the caramelizing of the sugars will cause it to taste bitter so make sure you keep as eye on it. I find baking on stoneware gives the best results, but the standard metal sheet pans work fine too.

4 cups old-fashioned rolled oats
2 cups unsweetened shredded coconut
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup good honey
Dried fruits (optional)

Preheat the oven to 350 degrees F.

Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the dried fruit if using. Store the cooled granola in an airtight container.

Stained Glass Cookies

Stained Glass Cookies
Makes about 3 dozen
I make these cookies every year for the holidays with the excuse that the kids love them, but I’ll let you in on a little secret. It never fails, by the time the adults are finished rummaging through the cookies, theirs generally none of these left for the kids. If you can’t find Jolly Rancher candies, I often use left over lollipops for Halloween that I break up into pieces with my kitchen hammer. Talk about a great way get rid stress…

2 cups all-purpose flour, plus more for work surface
1/4 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
7 ounces assorted clear colored hard candies, such as Jolly Rancher, colors separated and finely chopped (about 30)

Directions

1. Sift together flour, salt, and baking powder into a large bowl; set aside.

2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg; mix until smooth, 1 minute. Reduce speed to low. Add flour mixture, and mix until combined. Stir in vanilla.Wrap dough in plastic, and refrigerate until cold, about 45 minutes.

3. Preheat oven to 325 degrees.with racks in upper and lower thirds. Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick. Cut out shapes using a 5-inch cookie cutters. Using a metal spatula, space 2 inches apart on baking sheets lined with parchment paper. Using the tip of a paring knife or smaller cookie cutter, make a cutout in center of each cookie for candy filling. Reroll scraps, and cut.

4. Sprinkle candy in a single layer in hole of each cookie, avoiding edges of cookie. Refrigerate until dough is firm, about 15 minutes.

5. Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale golden brown, 11 to 12 minutes. Do not let the cookies brown, or the candy centers may become bubbly. Let cool completely on sheets on wire racks. Use a metal spatula to remove cookies from parchment. Cookies can be stored in airtight containers at room temperature up to 5 days.

Croquembouche

Croquembouche
Makes about 60 puffs
Croquembouche means "crunch in the mouth" and is a mound of pastry cream-filled puffs stuck together with shiny caramel. Nougat cut into decorative shapes adorns it. Guests pluck off the puffs with their fingers. I prepared this for a Christmas Party this year and got great reviews. However be prepared to have to pull off the first piece as guest are often to shy to tear apart a masterpiece such as this one!

For the Puffs :
1 1/2 sticks unsalted butter
1 1/2 cups water
1/4 teaspoon salt
1 teaspoon sugar
1 1/2 cups flour
6 large eggs

For the glaze :
1 egg, beaten with 1 teaspoon water

For the pastry cream :
6 egg yolks
1/2 cup sugar
1/2 cup sifted flour
2 cups milk, scalded
3 tablespoons butter
1 teaspoon vanilla
2 tablespoons cognac
Pinch of salt

For the nougat :
2 cups sugar
Juice of 1/2 lemon
1 1/2 cups toasted finely ground almonds

For the caramel :
2 cups sugar
2/3 cup water
2 tablespoons corn syrup

Directions

1. Preheat oven to 425 degrees. To make the puffs, melt the butter in the water with salt and sugar over low heat. Remove from heat and beat in flour with a wooden spoon until completely mixed. Return to heat and stir vigorously for 2 to 3 minutes. Mixture will form a mass, and a film will form on bottom of pan. Remove from heat and, one by one, add eggs, beating vigorously after each addition.

2. Using a pastry tube with 1/2-inch opening, form puffs on a buttered baking sheet. Glaze each puff with the beaten egg and water, using a pastry brush. Smooth the top of each puff. Put in the oven for 20 minutes. Remove from oven and pierce each puff with a sharp knife (This allows the steam to escape so that the interior of the puff is not soggy). Return to the oven for 10 minutes more. Cool puffs on a rack. While cooling, prepare pastry cream.

3. To make the cream, beat the egg yolks, gradually adding the sugar, until mixture is thick and pale yellow. Beat in the flour. Add the hot milk in dribbles, reserving 1/2 cup for thinning. Return to pot in which milk was scalded, and stir mixture over high heat until it comes to a boil. It will become lumpy first and then will smooth out with vigorous stirring. Be careful not to scorch the bottom of the pot. The cream should be thick, but add milk if too thick to pipe.

4. Add the butter, one tablespoon at a time. Flavor with vanilla, cognac, and salt. Cool completely. Inject the pastry cream into the puffs with a 1/4-inch pastry tip.

5. To make the nougat, melt the sugar with the lemon juice in a heavy pot. Do not stir. Boil together until a thick amber syrup is formed. Stir in the almonds and spread the mixture on an oiled marble slab while warm. Cut with a sharp knife into a round for the base, and into small triangles for decoration, Keep nougat warm in a 250 degree oven. (It cannot be cut or shaped if it hardens.)

6. To make the caramel, bring the ingredients to a boil over high heat. Do not stir. Cover pan (allowing steam to dissolve any crystals that might form). Uncover pan and boil several more minutes, until syrup is amber. Reduce heat to keep syrup from hardening.

7. Dip the filled cream puffs, one by one, into the caramel syrup and arrange on the nougat base, forming a cone resembling a pyramid. The caramel holds the cream puffs together.

8. To make the caramel ribbons that adorn the Croquembouche, dip two forks in the caramel that has slightly cooled. Touch the caramel dipped ends together and pull apart to form threads of caramel. Repeat this process as you encircle the Croquembouche, until the entire cone in adorned with threads of caramel ribbon.

Note: Assemble the Croquembouche the day of the party, as it cannot be refrigerated. However, the cream puffs, pastry, and nougat can be prepared in advance.

Cinnamon Swirl Raisin Bread

Cinnamon Swirl Raisin Bread
Makes 2 loaves
This recipe is great for those Sunday morning brunches, plus it makes two so you’ll be able to keep on hand for yourself. The recipe is fairly simple, I’ve chosen to use part whole wheat bread flour and turbinado sugar as these products are unrefined and contain more nutrients, but feel free to use granulated sugar and all-purpose flour. I bake my breads in Stoneware Bread Crocks which I purchased from the Pampered Chef. The bread bakes upright and resembles a mushroom when done, which I later slice horizontally, but the regular bread pans work just fine.

For the dough :
2 cups warm milk (100 degrees to 110 degrees)
2 1/2 teaspoons active dry yeast (1 envelope)
1 pound whole wheat bread flour
1 pound 2 ounces all-purpose flour, plus more for dusting
1/2 cup unsalted butter, room temperature, cut into pieces
1/2 cup turbinado sugar
2 large eggs, plus 1 large egg, lightly beaten
2 1/2 teaspoons coarse salt
1 1/4 cup raisins
1 tablespoon ground cinnamon

Vegetable oil for bowl and plastic wrap

For the filling:
1 1/2 cups turbinado sugar
2 tablespoons ground cinnamon
2 tablespoons water


Make the dough: In the bowl of an electric mixer, sprinkle the yeast over the warm milk, whisk to combine and let stand for 5 minutes until foamy. Add the flour, butter, sugar, eggs, and salt. Attach bowl to mixer fitted with the dough hook. Mix on low speed until all the ingredients are well combined, about 3 minutes. Raise the speed to medium-low, and continue to mix until the dough is uniformly smooth and pulls away from the sides of the bowl, about 3 minutes more.

Turn out the dough onto a lightly floured work surface. Pat out dough into a 9 inch round, about 1 1/4 inches thick. Sprinkle with raisins and cinnamon, and knead until they are just incorporated. Place the dough in a lightly oiled bowl, and cover with oiled plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.

Return the dough to a lightly floured work surface and pat into a round. Fold in the following manner: Fold the bottom third of the dough up, the top third down, and the right and left sides over, tapping the dough after each fold to release excess flour, and pressing down to seal. Return to the bowl, seam side down, and let rise again until doubled in bulk, about 40 minutes.

Make the filling; Combine sugar, cinnamon and water in a small bowl and stir until combined. Return the dough to lightly floured work surface, and divide in half. Roll out one half to a 12-by-10-inch rectangle; brush with beaten egg, and sprinkle with half the filling. Repeat with remaining dough and filling.

Generously butter two 9-by-5-inch loaf pans; set aside. With the short end of the rectangle facing you, fold in both long sides of the dough, about 1 inch. Then roll the dough toward you, gently pressing as you go to for a tight log. Gently roll the log back and forth to seal the seam. Place he loaf in prepared pan, seam side down. Repeat with remaining rectangle. Cover pans loosely with oiled plastic wrap, and let rest in a warm place until dough rises just above the rim of the pan, about 30 minutes.
Meanwhile, preheat the oven to 425∞ F.

Brush the tops of the loaves with beaten egg, and transfer pans to a parchment lined baking sheet. Bake, rotating pans halfway through, until the loaves are golden brown, about 45 minutes. (If the tops begin to brown too quickly, tent with aluminum foil.) Turn out the bread onto a wire rack to cool completely before slicing. The bread can be kept, wrapped in plastic, at room temperature up to 4 days.

Dark Chocolate Filled Truffles

Dark Chocolate Filled Truffles
Makes about 2 1/2 dozen
It’s important when making truffles to use the best quality chocolate and cocoa powder available. Seeing as there are so few ingredients, it isn’t possible to mask the flavor of your chocolate. Truffles made with inexpensive, overly sweet chocolate will taste, well, inexpensive and overly sweet. I prefer to use dark chocolate from Tanzania made by Cacao-Barry, which has a slight bitter cocoa taste and an exotic depth of flavors. The truffles are coated with tempered chocolate, which creates a hard shell to contain a decadent ganache, however the truffles can be simply rolled in cocoa powder if you’re pressed for time.

18 ounces semisweet chocolate, finely chopped
3 oz heavy cream
1/2 cup (1 sticks) unsalted butter, room temperature
3/4 tablespoon liqueur, such as Cognac, Grand Marnier, or Poire William (optional)
Best-quality cocoa powder
4 oz white chocolate, finely chopped

1. Make the ganache: Place 8 ounces of chocolate and the cream in the top of a double boiler or
a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Add
butter and Cognac, and stir until combined.

2. Pour mixture into an 8-inch square baking dish. Cover with plastic wrap, and refrigerate until
mixture is very cold and set but still pliable, about 2 hours.

3. To temper chocolate for coating; melt 6 ounces chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water until almost completely melted (chocolate should not reach higher than 115∞ F), remove from heat. Stir in remain chocolate in batches until chocolate temperature comes down to 79∞ F. Place chocolate back over simmering water and bring temperature back up to 89∞ F. Chocolate should never go higher than 95∞ F or you will have to start this process over again. If chocolate gets to cool return to simmering water to rewarm slightly.

4. Line a baking sheet with parchment paper; set aside. Using a 1/4-ounce ice-cream scoop,
drop ganache onto one of the prepared baking sheets. Chill 10 minutes.

5. Coat the palms of your hands with cocoa powder. Roll balls,
one at a time, between your palms until you have a ball. Dip in tempered chocolate and transfer to second baking sheet. Repeat with remaining balls, coating your palm with more
cocoa powder as needed. Allow truffles to harden before proceeding.

6. Melt the white chocolate in heatproof bowl set over a pan of simmering water. Using a tablespoon drizzle the white chocolate over the set truffles by rapidly swinging the spoon back and forth. Allow to cool, and harden. Chill until ready to serve. Truffles can be stored, refrigerated in an airtight
container, for up to 2 weeks.

Stollen Wreath

Stollen
Makes 1 large or 2 medium wreaths
Stollen is a dense bread-like cake traditionally made in Germany, usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. Stollen (originally Striezel) was created in Dresden in around 1450, and the most famous Stollen is still the Dresdner Stollen, sold, among other places, at the local Striezelmarkt Christmas market. The old name Striezel was from strüzel or stroczel, "awaken" , which came to mean "loaf of bread".The shape of the cake was originally meant to represent the baby Jesus wrapped in swaddling clothes and was one of a number of baked goods created to represent aspects of the Crucifixion. However, the Stollen reminded Erzgebirge miners of the entrance to a mine tunnel, which is the literal meaning of Stollen, and they renamed it. Stollen is a fruitcake made with yeast, water and flour, and usually dried citrus peel (called "Zitronad(e)"), dried fruit, almonds, and spices such as nutmeg and cinnamon; the dough is quite low in sugar. The finished cake is sprinkled with icing sugar. At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal.

1 cup currants
1/4 cup rum
1 1/4 cups golden raisins
1/4 cup orange juice
5 1/2 cups all-purpose flour, plus more for dusting
6 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon freshly grated nutmeg
1 cup milk
10 tablespoons unsalted butter, plus 3 tablespoons, melted
1/4 cup warm water (about 110 degrees)
2 packages active dry yeast (5 teaspoons)
3 large eggs, lightly beaten
Grated zest of 2 oranges
Grated zest of 1 lemon
3/4 cup chopped citron
1/4 cup chopped dried apricots
1 1/4 cups blanched almonds, coarsely chopped
Confectioners' sugar, for dusting

In two separate bowls, soak currants in rum and golden raisins in orange juice; set aside. In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside. In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.

Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes. Stir to dissolve yeast completely. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl.

Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands. Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.

Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.

Preheat oven to 375 degrees. Punch dough, down divide in two, roll each half into a rectangle about 8 by 12 inches and 1/4 inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a Silpat- or parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle. Repeat with second half.

Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.

Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit. Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating halfway through. Place baking sheet on a wire rack to cool. Dust with confectioners' sugar before serving.

Print Recipe

Chocolate-Honey Gingerbread

Chocolate-Honey Gingerbread
Makes about 12 slabs.
This recipe was inspired by the Chocolate Gingerbread recipe in Feast by Nigella Lawson. I'll admit the measurements are slightly different than the recipes I usually post therefore a kitchen scale makes this recipe a breeze, however if you don't have one I have put the conversions as well. The advantage to weighing ingredients in a recipe such as this one is that the recipe can be scaled up or down quite easily. I’ve used a mild honey, and a touch of freshly ground nutmeg to give this cake its distinct personality. The nutmeg ads an extra layer of spice very much familiar to the holiday season. The addition of honey to this cake lends a bold flavor that holds up well to the strongly flavored gingerbread and compliments the chocolate beautifully. Make sure to use a large sauce pan which will accommodate the entire cake batter and make clean up a snap. This is a very strongly flavored cake great with a cup of coffee on tea, its perhaps too richly flavored for the kids, but perfect for the rest of us !

For the Cake
175 g (3/4 cup) unsalted butter
125 g (5/8 cup or 147 ml) dark brown sugar
2 tablespoons granulated sugar
200 g (3/5 cup or 135 ml) honey
200 g (3/5 cup or 135 ml) molasses
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 1/4 teaspoons bicarbonate of soda
2 tablespoons warm water
2 large eggs
250 ml (1 cup) milk
275 g (2 3/4 cup)plain flour
40 g (1/3 cup) cocoa
1/4 teaspoon salt
175 g (1 cup) chocolate chunks

For the Icing
250 g (1 1/2 cup) icing sugar
30 g (2 tablespoons) unsalted butter
1 tablespoon cocoa powder
60 ml (1/4 cup) honey


For the Cake

Preheat the oven to 340° F and tear off a big piece of baking parchment to line the bottom and sides of a roasting tin of approximately 12 x 8 x 2.5 inches deep.

In a decent-sized saucepan, melt the butter along with the sugars, honey, treacle or molasses, cloves, nutmeg, cinnamon and ground ginger.

In a cup dissolve the bicarbonate of soda in the water. Take the saucepan off the heat and beat in the eggs, milk and bicarbonate in its water.

Stir in the flour and cocoa and beat with a wooden spoon to mix.

Fold in the chocolate chips, pour into the lined tin and bake for about 40 minutes until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.

Remove to a wire rack and let cool in the tin. Once cool, get on with the icing.


For the Icing

Sieve the icing sugar.

In a heavy-based saucepan heat the butter, cocoa and honey. Once the butter's melted, whisk in the icing sugar.

Lift the chocolate gingerbread out of the tin and unwrap the paper. Pour over the icing just to cover the top and cut into fat slabs when set.

Soft Glazed Gingerbread

Soft Glazed Gingerbread
Makes 1 to 2 dozen cookies, depending on the size of the cookies
These cookies are so moist and flavorful you won’t miss the traditional gingerbread cookies one little bit. The additions of nutmeg and black pepper give the subtle kick, and the sweet glaze on top of these not too sweet cookies is the perfect compliment. We use a patterned rolling pin to imprint a design onto the surface of these cookies before baking but you could use cookie molds as well. Keep in mind, if baking in stoneware cookie molds, baking times will vary.

Cookie dough:
3 3/4 cups all-purpose flour
1 tablespoons cocoa powder
4 teaspoons ground ginger
1 1/2 teaspoons ground clove
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoon freshly ground black pepper
1 cup unsalted butter, room temperature
3/4 cup + 2 tablespoons granulated sugar
1 large egg
1/2 cup dark molasses
2 tablespoons light corn syrup

Glaze:
1 cup confectioners sugar
2 tablespoons water
1/2 teaspoon vanilla extract

To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Slowly add the sugar and mix on medium speed until mixture is pale, fluffy and completely smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well.

Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with plastic wrap, and refrigerate overnight.

Preheat the oven to 350 ∞F. Line a baking sheet with parchment paper or a non-stick liner.

Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough to 1/3 inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip over the mold so the design is facing you, and place the dough over it, pressing the dough into the design. Unmold the shapes onto a prepared baking sheet, leaving about 1 inch between them.

If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top with flour and roll it into a rectangle about 1/3 inch thick with a plain rolling pin. Then, using the patterned rolling pin, roll over the dough with enough pressure to ensure a clear impression of the design. This works best on a rimless baking sheet. Trim the sides with a small knife. A pastry cutter or pizza cutter also works well for this. Note: it is not necessary to cut into smaller sizes before baking.

Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7-15 minutes. The timing will depend on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.

While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, vanilla and water until smooth.

When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10 minutes. Then, while cookies are still warm, using even stokes, brush a light coat of the glaze on top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned rolling to make a single large plaque, cut into the desired sizes using a small knife or pastry wheel. The cookies will keep in airtight container in a cool place for up to 2 weeks. They do not freeze well, however, as glaze becomes water when they are thawed.