KAMUT® Brand Khorasan Wheat Holiday Recipes 2020 by ADin

KAM UT Â® H O L IDA Y r E C IP E S 2 0 2 0

BRAND KHORASAN WHEAT

WELCOME TO THE Â® KAMUT BRAND KHORASAN WHEAT HOLIDAY RECIPES 2020 COLLECTION We hope you enjoy this collection of favorite recipes from our regions in Europe and North America. H A P PY H O L I D AYS

USA

H O M E M A D E C I N N A M O N R O LLS B E LG I U M C H O C O L AT E CA K E MILE HIGH PUMPKIN PIE

FRANCE GERMANY

C R E P E S W I T H WA R M A P R I C OT C O M P OT E C H R I ST M A S STO LL E N C H R I ST M A S C O O K I E S : C I N N A M O N STA R S S H O RTC R U ST PAST RY B I S C U I TS VA N I LL A C R E S C E N T B I S C U I TS

I TA LY S PA I N

PA ST I E R A P O LVO R O N E S

Makes 32-48 mini rolls or 25-30 medium rolls

KAMUT

BRAND KHORASAN WHEAT

HOMEMADE CINNAMON ROLLS

– COURTESY OF THE FOOD NANNY thefoodnanny.com

¼ c warm water (105 -115°F) 1 Tbs + ¼ tsp active dry yeast 1 c warm milk (105 -115°F) ½ c oil or melted butter ½ c sugar 1 tsp salt 3½-4 c KAMUT® Brand khorasan wheat white flour

For the filling 6 Tbs butter, softened ½ c sugar ½ c brown sugar 2 tsp ground cinnamon

For the frosting 8 oz cream cheese, softened 4 Tbs butter, softened 2 c powdered sugar, sifted 2 tsp milk 1 tsp vanilla extract 2 tsp fresh lemon juice

MAKING THE DOUGH: Measure the warm water into a glass measuring cup and add yeast. Stir to dissolve and let sit for about 5 minutes. Heat milk in microwave and pour into a large bowl. Add oil or butter, sugar and salt. Stir with a dough hook or wooden spoon. Mix in 1 cup of flour. Add eggs and mix again. Stir in yeast mixture. Adding 1 cup at a time, stir in 2½-3 cups more flour. Add enough of remaining flour to make a soft dough. Turn dough onto a floured surface and knead gently until it’s smooth and elastic Spray a bowl lightly with cooking spray and put dough in, turning once. Spray plastic wrap with cooking spray and cover the bowl. Let rise in a warm place for 1-1½ hours (until double in size).

MAKING THE FILLING AND THE ROLLS: Mix the sugars and cinnamon in a small bowl, set aside.

rolled log. Cut other half away with a pizza cutter or sharp knife and roll it the same way. Mark and cut center of dough with a sharp knife. Mark and cut center of each of those halves. Make final marks and cuts on each of quarters. There should be 5 rolls from each quarter. 10 rolls per half, 20 rolls in total. (For medium rolls make one less mark and cut per quarter). Place 5 rolls next to each other in a row on the pan. (May cover in plastic wrap and refrigerate dough overnight. In the morning remove plastic and let rise 1½ - 2 hours until double in size. Cover the filled pan with a lightweight dishtowel and let rise again for about 30 minutes (until double in size). Meanwhile preheat oven to 400°F. When rolls have risen, bake 12-15 minutes, until just barely brown on top and bottom.

MAKING THE FROSTING: To prepare cream cheese frosting, combine all ingredients with a hand-held mixer until smooth. Frost rolls In the pan while still warm. Serve right away. Freeze leftover cooled rolls in freezer bags for up to 2 months.

Spry a Jelly Roll Pan (12 x 17 x 1 inch) with baking spray. Set aside. Punch down dough. Roll out on floured surface. Shape into a large rectangle (about 12 x 17 inches). Spread generously with the butter. Sprinkle the cinnamon sugar mixture evenly on top. Starting on one long side, roll up dough halfway into a tightly

Serves 10-12

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BRAND KHORASAN WHEAT

BELGIUM CHOCOLATE CAKE

– COURTESY OF THE FOOD NANNY thefoodnanny.com

½ c milk 1½ tsp cider vinegar 1 c (2 sticks) unsalted butter ½ c unsweetened Dutch-process cocoa powder ¾ c water 2 c sugar 2 eggs 2 Tbs vanilla extract 1¾ c KAMUT® Brand khorasan wheat white flour 1 tsp baking soda ½ tsp ground cinnamon ¼ tsp French gray coarse salt

For the icing ¼ c (½ stick) butter 4 oz fine quality unsweetened chocolate (I use Ghiradelli) 5 oz can of evaporated milk ½ c + 2 Tbs sifted powdered sugar ⅛ tsp French gray coarse salt ¼ tsp vanilla extract 1-2 c chopped pecans

MAKING THE COCOA CAKE: Preheat oven to 350Â°F with a wire rack in the middle position. Generously spray a 9 inch nonstick tube pan or 12 cup nonstick Bundt pan with cooking spray. Combine milk and vinegar in a glass measuring cup or bowl. Set aside and allow to curdle. Melt butter in a 3 quart saucepan over mediumlow heat. Whisk in cocoa. Add water and whisk until smooth. Remove from heat and allow to cool slightly. Whisk sugar, eggs, vanilla and milk mixture into cocoa mixture. Mix flour, baking soda, cinnamon and salt in a bowl. Stir into cocoa mixture until just combined. Batter will lumpy. Scrape batter into prepared pan and bake 35-45 minutes, until toothpick comes out with a little crumb on it. Cool in pan on a rack for 10 minutes.

MAKE THE BITTERSWEET CHOCOLATE ICING: Melt butter and chocolate in a 2 quart saucepan over low heat. Stir in milk, powdered sugar and salt. Boil for 2 minutes until thick. Remove from heat and stir in vanilla and the pecans. Loosen edges of cake with a knife and invert onto a cake plate. Drizzle icing over the top and sides of warm cake.

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BRAND KHORASAN WHEAT

MILE HIGH PUMPKIN PECAN PIE – ECO18 eco18.com

If you can’t decide between pecan or pumpkin pie, then you’ll love this recipe. A classic that is so impressive and irresistible, you’ll want to make it again and again!

For the Crust 2 ½ c KAMUT® Brand khorasan wheat all-purpose flour, plus more for work surface 2 Tbs granulated sugar 1 tsp fine salt 2 sticks cold unsalted butter, cut into small pieces ¼ -½ c ice water

For the Filling 1¼ c light-brown sugar ¾ tsp fine salt 2 tsp ground cinnamon ½ tsp ground nutmeg 4 large eggs, lightly beaten 1 can (29 ounces) pure pumpkin puree 1 can (12 ounces) evaporated milk ½ c heavy cream 2 tsp pure vanilla extract 1-2 c pecan halves

MAKING THE CRUST:

MAKING THE FILLING:

In a food processor, pulse flour, granulated sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add 1/4 cup ice water in a steady stream, pulsing until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more ice water, 1 tablespoon at a time). Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour (or up to 2 days).

Meanwhile, make filling: In a large bowl, whisk together brown sugar, salt, cinnamon, and nutmeg. Whisk in eggs, then pumpkin, until smooth. Slowly whisk in milk, cream, and vanilla. Reduce oven temperature to 350ยบ F. With edge covered with foil, pour all but 1 cup filling into crust, return to oven, and carefully add remaining cup filling; bake 1 hour. Remove pie from oven and top with pecans. Bake until filling is just set but slightly wobbly in center, 20 to 25 minutes more. Let cool completely on a wire rack, about 3 hours. With a serrated knife, cut off the overhang and unmold.

Preheat oven to 400ยบ F. On a lightly floured surface, roll out dough just over 1/8 inch thick. Transfer to a 9-inch springform pan, adjusting dough as needed to fit flat against bottom and sides. Trim dough, leaving a 1 1/2-inch overhang (reserve scraps); freeze 15 minutes. Line dough with a double layer of parchment and fill with pie weights or dried beans. Bake on a rimmed baking sheet 30 minutes. Carefully remove parchment and weights; use reserved scraps to patch any holes in crust. Bake until deep golden, 30 minutes; cover edge with foil if over-browning.

For the Crepes (makes 4)

KAMUT ® BRAND KHORASAN WHEAT

CREPES WITH WARM APRICOT COMPOTE – FRANCE

1 c KAMUT® khorasan all-purpose flour 1 ½ c whole milk 2 large eggs 1 Tbs granulated sugar ¼ tsp salt 1 Tbs butter

For the Compote 1 lb fresh, washed, and quartered apricots, pits removed ¼ c water ¼ c sugar 1 stick cinnamon 4-5 whole cloves ½ whole vanilla bean - don’t scrape out the seeds

For serving 2 apricots, pitted and sliced 1 c blueberries cream, sour cream or ice cream

Combine flour, sugar, salt, then whisk in the milk and eggs, mix well and push through a sieve, leave standing at room temperature for 15-20 minutes. The batter should be runny, Meanwhile, place the apricots in a medium saucepan, add ¼ cup of water, and ¼ cup of sugar the spices and vanilla bean. Bring to a soft boil, reduce heat and simmer uncovered, for 5 to 10 minutes. Remove vanilla bean. In a medium skillet over medium heat melt ¼ Tbs of the butter. Add ¼ cup of the batter, swirling to coat the pan evenly. Cook 2 minutes, then flip, cook a further 1 minute until golden brown. Repeat with the remaining batter. To serve, spoon some apricot compote on one quarter of each pancake and fold into quarters. Top with sliced apricots, blueberries and your choice of sour cream, whipped cream or vanilla ice cream.

For the Stollen:

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BRAND KHORASAN WHEAT

CHRISTMAS STOLLEN – GERMANY

1¼ c raisins ¾ c orange peel ¾ c lemon peel ¾ c chopped almonds 6 drops bitter almond oil 3 Tbs rum 4-5 c KAMUT® Khorasan whole wheat flour ½ tsp salt 1 tsp cinnamon ½ tsp cardamom ½ tsp nutmeg 2 cubes of fresh yeast 1 c raw cane sugar ⅔ c milk, lukewarm 2 tsp vanilla extract 4 oz 1 stick unsalted butter, softened 2 egg yolks

For the Topping: 1 c (2 sticks) butter melted ¾ c powdered sugar

Mix the raisins, orange peel, lemon peel, sugar, the chopped almonds and the bitter almond oil with the rum and leave to stand, covered, for about 6 hours, turning every now and again, then drain and mix with the almonds, almond oil and rum. Preheat the oven to 350° F Sift the flour into a large bowl, add salt, cinnamon, cardamom and nutmeg, make a well in the middle. Crumble in the fresh yeast and sprinkle 1 tablespoon of sugar over it. Pour the lukewarm milk and vanilla extract over them and mix into a pre-dough. Let it rise for about 15 minutes. Then add the remaining sugar, the softened butter and the egg yolks and knead to a smooth dough. Cover and let the dough rise for another 30 minutes.

Line the baking sheet with parchment paper and bake the Stollen in the 350°F preheated oven for about 30-40 minutes on the lower rack until golden. Remove from oven, let stand for 5 minutes, use a toothpick to poke holes all over the Stollen. Generously brush the Stollen with the melted butter while the Stollen is still warm. Immediately sprinkle with the powdered sugar, rubbing it into the creases and down the sides. Let the Stollen cool completely. Notes This typical specialty has been baked according to the recipe in Deuscthland for more than 300 years. It is a must for the German Christmas season. Almonds, raisins and many other specialties give the yeast pastries their special aroma.

Press the dough a little flat on a floured work surface and spread the raisin-fruit-almond-rum mixture on top. Knead everything together well and cover and let rest for another 30 minutes. Knead the dough again and roll it out into a 1- 1 ¼” thick, oval shape. Tilt one half of the dough lengthways towards the middle and place the other half over it. Remove any raisins that are sticking out (they will burn when baking).

Germany’s iconic Christmas markets are famous the world over.

KAMUT ® BRAND KHORASAN WHEAT

CHRISTMAS COOKIES – GERMANY

The events, which typically take place on the town square, include festive lights, Christmas decorations galore, and, an array of yummy holiday treats including plenty of German Christmas cookies. No matter where you are, you can conjure up some of the magic of this holiday tradition by baking a batch of German Christmas cookies at home. Our list of recipes includes some all-time favorites: Zimtsterne Cinnamon Stars Mürbeteig Kekse Shortcrust Pastry Biscuits Vanillekipferl Vanilla Crescent Cookies

KAMUT® Khorasan Wheat Cinnamon Stars 3 egg whites ½ c ground almonds ½ c KAMUT® khorasan whole wheat flour 2c powdered sugar 2 tsp ground cinnamon 1 tsp ground ginger 1 tsp lemon zest 1 tsp lemon juice ¾ c icing sugar

Heat oven to 300 °F and line a large baking tray with parchment paper. Place the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the powdered sugar, KAMUT® khorasan whole wheat flour, ground almonds, cinnamon, ginger and lemon zest to the bowl and mix it to a stiff, slightly sticky dough. To form the stars, put the dough on a piece of baking parchment and roll out to about 1/4” thick. Use a 2” star-shaped cutter to cut out as many cookies as possible. Put the tray in the oven and bake for 12-15 mins. After cooling down mix the icing sugar with lemon juice, spread the entire top of each cookie – you may need to add a few drops of water to make the mixture a little easier to spread.

KAMUT® Khorasan Wheat Shortcrust Pastry Biscuits 1½ c butter 2 c KAMUT® khorasan all-purpose flour, sifted 1 c sugar 2 whole eggs 1 vanilla pod, scrape out the seeds ⅛ tsp baking powder 1¾ oz melted chocolate for decoration

In a large bowl mix and knead all ingredients well and work them into a smooth dough. Cover and let the dough rest overnight under a kitchen towel. The next day, line a baking sheet with parchment paper and preheat oven to 350 °F . Put the mixture in a piping bag and pipe 3” biscuits on the lined baking sheet. Bake for about 10-12 minutes until light golden color. Keep a close eye on the biscuits at the end of the baking time to prevent them from burning or becoming too dry. After the biscuits have cooled down, melt the chocolate and drizzle across the top.

KAMUT® Khorasan Wheat Vanilla Crescent Cookies 1¾ c KAMUT® khorasan all-purpose flour, sifted ½ c sugar 4 vanilla pods, scrape out the seeds ¾ c sweet, ground almonds 1¼ c butter, room temperature ⅓ Icing sugar to top

In a large bowl, add flour, sugar, the seeds of two vanilla pods, almonds and butter. Knead into a dough. Form a roll about 1 ½” in diameter and cut into thick slices. Shape these into crescents and place on a baking sheet lined with baking paper. Bake in the preheated oven at 350°F for around 10 to 15 minutes. Let the cookies cool down briefly. In the meantime, mix the icing sugar with the seeds of the remaining two vanilla pods. Scatter half of the powdered sugar over the top of the cookies while they are still warm. Repeat the process after 5 minutes.

Serves 10 For the pastry:

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BRAND KHORASAN WHEAT

PASTIERA

2 c KAMUT® khorasan whole wheat flour 3 Tbs Inulin* 4 Tbs powdered sugar 4 Tbs sunflower oil ¾ tsp baking powder 1 egg 1 egg white 1 tsp water if needed

– ITALY

For the stuffing: ½ c very cold cow's milk ricotta ⅔ c precooked KAMUT® khorasan wheat berries ½ Tbs sugar 2¼ Tbs Erythritol* 2 egg whites 1 egg yolk 1 Tbs candied fruit ½ tsp cinnamon

MAKING THE PASTRY: Prepare a mayonnaise with a blender by combining egg yolk, half the inulin and the oil. Add all the other ingredients to the mayonnaise (including the egg white) and knead until the mixture is well blended. Leave to rest in the refrigerator covered with plastic wrap. Preheat oven to 300°F. Roll the shortcrust pastry very thin and place in an 8” non-stick pan lined with parchment paper, leaving aside a little shortcrust pastry for decoration, then pre-bake a few minutes.

MAKE THE FILLING: Whip the very cold ricotta with a whisk, adding a little cold water, if necessary. Incorporate the egg yolk and continue whipping. Beat the egg whites with two drops of lemon and add erythritol and sugar half-whipped. Cut the candied fruit into cubes and combine all the ingredients: first the egg whites with the ricotta, then the candied fruit and the Kamut® wheat berries. Add the filling to the pre-cooked shortcrust pastry and decorate with shapes of shortcrust pastry. Bake at 300 -350°F until cooked (45-60 minutes).

Notes Inulin: natural fiber extracted from plants, mainly from chicory root. It has a prebiotic effect because it promotes the growth of good intestinal bacteria. Without flavor, it comes in the form of a white powder. Erythritol: natural sweetener without calories and aftertaste, obtained from the fermentation of sugars naturally present in fruit and other foods of plant origin. Its sweetening power is equal to 70% of common table sugar. Inulin and erythritol do not contain allergens, so everyone can consume them. Pastiera is a traditional festive cake from Naples, both for Christmas and Easter. This recipe is a reinterpretation of Elena Spolaore, Protection Director of KEE in Italy and Spain and graduated in Culinary Nutrition at Chiara Manzi's Cucina Evolution Academy, with shortcrust pastry created by pastry chef Stefano Laghi.

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BRAND KHORASAN WHEAT

POLVORONES – SPAIN

Serving: 25 cookies 2 c KAMUT® khorasan all-purpose flour 6 oz butter ½ c icing sugar ½ c ground toasted almonds 2-3 Tbs mineral water 1 tsp ground cinnamon 1 Tbs sesame seed

In a bowl, mix all the ingredients. Knead with your hands or with the help of a food processor until you get a smooth and homogeneous mixture. Roll out the dough into a rectangle on a floured surface ¾" thick. Cut the dough with the help of a round or oval pastry cutter and arrange the polvorones on a baking sheet , sprinkle with the sesame seeds. Bake the polvorones in the oven, preheated to 450°F, for 8-10 minutes. Remove and let them cool. Wrap them with colored paper and store them in metal boxes to avoid humidity.

Tip: Add the water to the dough, as needed, so that it takes on texture without being too soft. Notes Polvorones are the most popular Spanish Christmas cookies. Traditionally, polvorones use pork fat as an ingredient. In the days of the Spanish inquisition, eating it was a way of proving your Catholic faith, just like eating ham or chorizo. Many recipes nowadays use butter or margarine.

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CINNAMON STARS PAGE 26-27

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SHORTCRUST PASTRY BISCUITS PAGE 28-29 VANILLA CRESCENT COOKIES PAGE 30-31

HAPPY H O L IDA YS