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.

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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.

Muffulettas

Muffulettas
Serves 8
This is the Italian version of a Po’Boy, a round loaf layered with deli meats, cheese, and a flavorful tapenade perfumed with garlic, oregano, and roasted peppers. Switch up the deli meats for you favorites, however avoid meats that are strongly flavored and slightly tougher like prosciutto or pancetta. The sandwich is then cut into wedges the same way you would a pie, perfect for a picnic or even the centerpiece of your buffet table the next time you entertain. No matter what the occasion, I promise there’ll be smiles all around when you bring this to the table.

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
1/3 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced turkey breast
4 ounces thinly sliced chicken breast
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Whisk the first 3 ingredients in a large bowl to blend. Gradually whisk in the oil, allowing the mixture to emulsify. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.

Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. Wrap the entire sandwich tightly in plastic wrap and place in the refrigerator for 24 hours before serving to allow the flavours to develop and to make the loaf easier to slice.

Cut the sandwich into wedges and serve.

Panettone

Panettone
Makes 2 loaves
Panettone is a rich Italian holiday bread usually served at Christmas. Typically studded with raisins, candied fruit, candied citrus peel, or chocolate chips and liqueurs, but don’t let that stop you from being creative. Panettone can be stored tightly wrapped in plastic wrap for a week or frozen for up to a month. This not to sweet bread can be served at breakfast, with a cup of coffee or tea, or after your Christmas feast. Try toasting a slice and topping with some jam for a rich and delicious breakfast. Panettone slices can also be used to make French toast which are equally delicious.

1/3 cup warm water, 100 degrees to 110 degrees
2 packages active dry yeast
4 cups all-purpose flour
1/2 cup warm milk, 100 degrees to 110 degrees
2/3 cup sugar
4 large eggs
3 large egg yolks
1 teaspoon vanilla extract
3/4 cup unsalted butter, cut into pieces and chilled, plus extra melted for greasing
1 1/4 teaspoon salt
2 cups mixed dried and candied fruit
Zest of 1 lemon
Zest of 1 orange
1 large egg white

1. To make the sponge, warm a small bowl by rinsing it with hot water. Pour in warm water, and sprinkle 1 package yeast on it. Stir with a fork until yeast has dissolved and let stand until foamy about 5 to 10 minutes. Stir in 1/2 cup flour, cover with plastic wrap, and let stand in a warm place until doubled, about 30 minutes.

2. Sprinkle remaining package yeast over warm milk. Stir with a fork until yeast has dissolved and let stand until foamy about 5 to 10 minutes.

3. Beat together sugar, eggs, egg yolks, and vanilla. Wisk into yeast-milk mixture.

4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, salt, and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture, and beat on low speed until combined. Add in sponge mixture and switch to dough hook. Beat on medium speed for about 9 minutes, until dough is elastic-looking and long strands form. Beat in fruit and zests. Turn dough into a buttered bowl, cover with lightly buttered plastic wrap, and leave in a warm place to rise until doubled, 2 to 3 hours.

5. Generously butter two panettone molds and set on a rimmed baking sheet.

6. Turn out dough onto a lightly floured board and knead a few times to deflate. Divide dough in half. Knead each half into a ball, and drop into prepared molds and cover loosely with buttered plastic wrap. Leave in a warm place to rise until dough has risen just slightly above the top of the molds.

7. Heat oven to 400º F. Carefully cut an X in the top of each loaf with oiled scissors. In a small bowl, whisk the egg white and brush top of each loaf. Place baking sheet in bottom third of oven. After 15 minutes, lower heat to 350º F. Bake for 40 more minutes or until an instant read thermometer read 190º F when inserted into the center of the loaf; if tops get too brown while baking, cover with foil. Cool on a wire rack 15 to 20 minutes before un-molding.

Spiced Wreath Cookies

Spiced Wreath Cookies
Makes about 8 dozen
Spritz cookies get their name from spritzgebäck, a traditional German cookie made during Christmas time for basic ingredients (flour butter, sugar, and eggs). These cookies are somewhat fragile, delicate, dry and buttery. This twist on the traditional recipe add an immoderate amount of vanilla, with the addition of cinnamon and nutmeg, spices familiar to the holiday season. This dough is quite soft so you will have no trouble putting it through your cookie press. The dough will adhere best to ungreased non-stick cookies sheets that are slightly chilled. It’s important not to chill you cookie dough and that all your ingredients are at room temperature or you run the risk of breaking your cookie press with a dough that is too stiff. We used a wreath disk but you can make any shape you like, these make great cookies for the kids to decorate with tinted royal icing, just omit the cinnamon sugar.

3 1/2 cups all purpose flour
1 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons vanilla
1 cup granulated sugar
1 1/2 cups unsalted butter, room temperature
2 large egg yolk, plus 2 large eggs lightly beaten together
2 teaspoons ground cinnamon mixed with 4 teaspoons sugar

1. Preheat oven to 350 ºF. Whisk together flour, salt, cinnamon, and nutmeg.

2. In the bowl on an electric mixer fitted with the paddle attachment beat the sugar and butter until pale and fluffy, about 3 minutes. Add in eggs and vanilla and beat until fully incorporated, scraping down the sides of the bowl with a spatula after each addition. Add flour mixture, and beat until just combined.

3. Attach a wreath disk to a cookie press. Divide dough into four portions. Fill press with dough. Press cookies onto baking sheet according to cookie press’ instructions spacing them 2 inches apart.

3. Bake until barely golden, 9 to 12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough. Cookies can be stored at room temperature for up to a week or frozen for up to a month.

Swedish Meatballs

Swedish Meatballs
Makes about 4 dozen; serves 8
This recipe was adapted from the traditional Swedish Meatballs served family style to create these wonderfully moist and flavorful cocktail meatballs. This recipe can be prepared in advance up to the end of step one. Once the meatballs are in the freezer, allow them to freeze completely in a single layer, once frozen transfer them to a re-sealable freezer bag. The meatballs can be kept in the freezer for up to two months. They’re so easy and delicious you may want to make a double batch so you’ll always have some on hand for those last minute get-togethers. Just make sure you let the meatballs thaw slightly before proceeding.

10 ounces each ground sirloin and ground pork
1 (about 1/2 cup) small onion, finely chopped
1/2 cup sour cream
1 large egg, lightly beaten
3 tablespoons fine dry breadcrumbs
1 1/2 teaspoons coarse salt
Freshly ground pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
2 tablespoons dry red wine
2 tablespoons all-purpose flour
2 cups homemade or low-sodium store-bought beef stock
1/4 cup coarsely chopped fresh flat-leaf parsley

1. Preheat oven to 275 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.

2. Heat oil in a 12-inch nonstick skillet over medium-high heat. Working in batches so as not to over crowd the pan, cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.

3. Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.

Carving a Roast Chicken

Here's how to cut up a roast chicken so that each serving includes white meat and dark meat.

1. Place chicken, breast side up, on cutting board. With a chef's knife, cut through skin between breast and thigh. Using a fork, gently push leg away to expose joint. With tip of knife, cut through joint to free the whole leg.

2. Wriggle drumstick to find where it meets thigh, or try to locate with tip of knife. Cut through joint with a firm, downward motion.

3. Using tip of knife, cut along breast bone and wishbone, separating meat from bone. While gently pushing breast back, nip and cut with tip of knife, following contour of rib cage, cutting meat off bone.

4. To serve, cut breast in half on the diagonal so there's enough breast meat to go around.

Published in Everday Food Mag May 2006

Basic Roast Chicken

Basic Roast Chicken
Serves 4

A good roast chicken recipe is definitely worth it weight in gold and this one is just that. Perfect for a Sunday night family dinner and elegant enough to entertain with, this recipe is as easy as it is versatile. A meat thermometer is essential and will ensure a perfectly cooked bird and eliminate the guest work, so if you don’t have one I would strongly recommend you purchase one. They are quite common and can be found in most super markets for only a few dollars. If you don’t have a roasting pan a Dutch Oven also works great for roasting. The roasting process is quite simple and involves little effort, if any at all. Roasting a whole chicken on the bones will give you a moist and flavorful bird. Carving a whole bird might seem intimidating at first but after a basic understanding of how to cut up the chicken, you’ll be doing it without breaking a sweat! See instructions here.

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
5 large cloves garlic, peeled
2 sprigs fresh thyme
1 sprig fresh rosemary
1 sprig fresh parsley
1 cup chicken stock, store bought or homemade (low sodium)
Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, rosemary sprig, parsley sprig and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.

Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

Roasted Fall Vegetables

Roasted Fall Vegetables
Serves 6-8

This recipe is great during the fall after that last harvest. The brown sugar glazes and caramelizes the vegetables giving them a sweet crunch that even the kids will enjoy! The root vegetables don’t need to be peeled, just give them a good scrub, the peel is where most of the nutrients are. These are a perfect companion to a roast chicken or a holiday roast. Feel free to swap out vegetables for your personal favorites or try the ones listed in this recipe, I promise this recipe will make you fall in love with vegetables all over again.

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 2-inch long pieces
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
2 large potatoes (about 1 pound), cut into 2-inch long pieces
3 medium parsnips (about1 pound), cut into 2-inch long pieces
1 medium acorn squash (about 1 pound), cut into 1/2-inch thick wedges
1 tablespoon dried oregano
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon freshly ground black pepper
2 tablespoons brown sugar

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the fresh herbs, brown sugar and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Hummus

Hummus
This hummus recipe is delicious and quick to prepare. adjust ingredients to taste, if you prefer more garlic add another, or perhaps a little more chili powder. This recipe is the perfect canvas for you to create something unique. Tahini is a paste made from roasted sesame seeds which can be found in specialty stores and most super markets.
Makes 5 servings

1 can (15 ounces) chickpeas
2 tablespoons fresh lemon juice
1/2 cup tahini (sesame paste)
1/4 cup chopped yellow onion
3 cloves garlic, chopped
2 teaspoons extra-virgin olive oil
2 teaspoons ground cumin
1/4 teaspoon chili powder
1/2 teaspoon salt

Drain the chickpeas, reserving 1/4-1/2 cup of the liquid.
Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor. Puree until smooth, adding the chickpea liquid or warm water as needed to thin the puree.
Refrigerate for 3 to 4 hours before serving to blend the flavors.
Serve.

Pretty Petits Fours

Pretty Petits Fours
Makes 35 Petits Fours
A Petit Four is basically a bit size dessert, they can be cakes, pastries, or even candies. These were made with Mexican Vanilla which has a slightly sweeter more intense flavor. These make great party favors packaged in individual boxes so you're guest can take them home. You can decorate them however you like, we used little pink flowers and pearls which seemed rather appropriate for the baby shower they catered to. When applying the buttercream, only put a paper thin coating to allow the fondant to adhere, if you prefer more icing on your cakes it would be wise to double the recipe for the buttercream.


1 White Cake
1 recipe Italian Meringue Buttercream
2.5 pounds rolled fondant (available at cake decorating supply stores)
1 recipe Royal Icing
Cornstarch for work surface for rolling out fondant


Tools and Materials

Serrated knife: To slice uneven cake layers with precision.

Offset spatula: Its flat, slightly flexible metal blade makes this the best tool for spreading icing.

Piping bag: A soft, conical sack with the tip lopped off, made of coated fabric or plastic. Put each color of icing in its own bag, so you don't have to wash bags in the middle of the project.

Piping tips: A round hole creates a line or dot; a star-shape hole makes a ridged line or flower.

Plastic coupler: Allows you to change piping tips to make various shapes in the same color.

Drinking glass: Place a damp paper towel at bottom, and set piping bags in it when not in use.

Cake turntable: Lets you spin the cake with one hand while holding bag or spatula steady with the other (a useful extra).


Pretty Petits Fours How-To
All these designs were piped with a #4 plain tip using royal icing, which dries hard in about ten minutes.

Place sheet cake on clean work surface, top side up. Trim top to make level. Cut cake in half into to equal rectangles of 13 x 9 inches. Sandwich layer of buttercream between the layers. Trim sides of cake to be square. Cut cake into 35 1-1/2-inch squares. Place each on its own piece of parchment or waxed paper. Ice each with a thin layer of buttercream to help fondant stick to cake. Chill blocks to set the buttercream.

Lightly brush cornstarch onto a clean work surface. You'll cover just one block at a time. Remove a 2-inch ball of fondant (tightly wrap remaining fondant to keep it from hardening). Using a rolling pin, roll it out into a thin circle about 1/8 inch thick and roughly 7 inches in diameter. Don't refrigerate the blocks after you cover them; the fondant will get sticky.

Remove cake squares from refrigerator. Center the rolled fondant circle over a block of cake, and place it gently on the cake. Carefully press the fondant against the sides of the block, working on two opposite sides at the same time and smoothing up from the bottom. Repeat for the other pair of sides. Gently pinch the fondant together at the corners, creating four flaps. Working quickly, so fondant doesn't dry out, fold two flaps toward center of one side, as if wrapping a gift box; repeat for opposite side. Use a dab of water to help the flaps adhere, if necessary. Trim excess fondant from base of block with a sharp knife.

Repeat process for each block, using different-colored fondants, as desired. (If trimmed scraps are free of crumbs, knead together and reuse.)

Ice cakes with royal icing along the top and bottom borders. Top with flowers or other decoration made from fondant, use royal icing to adhere.

White Cake

White Cake
Makes 1 13-by-18-inch cake
Cake can be made ahead and stored up to one day in refrigerator or up to one week in the freezer.

1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pan and wire rack
4 1/2 cups sifted cake flour, plus more for pan
2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
2 tablespoons pure vanilla extract
2 1/4 cups sugar
7 large egg whites

Preheat oven to 350 degrees. Butter baking pan. Line bottom with parchment paper; butter paper, and dust with flour, tapping out any excess. Set aside.

Sift together flour, baking powder, and salt into a medium bowl, and set aside. Combine milk and vanilla in another bowl, and set aside. Beat butter in the bowl of an electric mixture fitted with the paddle attachment until pale and creamy. Add sugar in a steady stream, and continue beating until light and fluffy, about 3 minutes. Reduce speed to low. Add dry ingredients in three batches, alternating with the milk mixture and starting and ending with the dry ingredients. Be careful to avoid overbeating. Set aside.

In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold a third of the whites into batter until combined. Fold in remaining whites in two batches.

Pour batter into prepared pan, and smooth top with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 35 minutes. Transfer to wire rack; cool 15 minutes before unmolding. Butter wire rack. Loosen cake sides with a paring knife, and invert cake onto greased rack. Reinvert to prevent it from splitting. Cool completely before using or storing in the freezer.

Italian Meringue Buttercream

Italian Meringue Buttercream
Makes 4 1/2 cups
Use this to frost the Pretty Petits Fours, or your favorite layer cake. Its important that your egg and syrup mixture come to room temperature before adding the butter otherwise your egg whites will deflate. Make sure your butter is very soft, I leave mine out over night.

1 1/4 cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract

In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees.on a candy thermometer (soft-ball stage).

Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.

With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 5-10 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

Royal Icing

Royal Icing
Makes about 1 1/4 cups
You can substitute 5 tablespoons meringue powder and 1/3 cup water for 2 raw eggs. This icing is great for doing detail work on cakes, decorating cookies, or building gingerbread houses. The icing dries hard in about 15 minutes.

1 large egg whites, or more to thin icing
2 cups sifted confectioners' sugar, or more to thicken icing
1/2 lemon, juiced

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Almond Ginger Biscotti

Almond Ginger Biscotti
Makes 3 dozen
Ginger might seem somewhat foreign, even though it makes its way into many dishes these days. This recipe calls for crystallized or candied ginger which can be found in health stores and most grocery stores. The ginger adds a hint of citrus with a little bit of kick to it, if you’re not a fan you can just leave it out. The lack of butter in these cookies creates a very firm cookie that can be stored for a longer period of time. Cookies should be cut to a 1/4 of an inch in thickness to make it easier to bite into them; they’re also great for dunking in a cup of tea!

2 cups all-purpose flour, spooned and leveled, plus more for dusting
3/4 cup sugar, plus 1 teaspoon for dusting
2 teaspoons baking powder
2 tablespoons grated (about 2 lemons) lemon zest
1/4 teaspoon salt
1 1/2 cups unblanched, whole almonds
1/4 cup chopped crystallized ginger
3 large eggs
2 teaspoons vanilla extract

Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, zest, and salt. Stir in almonds and ginger.

In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.)

Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar.

Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.

Using a serrated knife, thinly slice the logs crosswise,1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.