2013
l i c i ou e d
as
hristm c s
SIDE D ISHES
butternut squash soup braised kale sweet potato fries roasted butternut squash
D R I N KS
apple cocktail hot chocolate mix the creamiest eggnog
BA K E GOODS
chai muffins B没che de No毛l chocolate molasses cookies eggnog cheesecake chocolate molasses cake tanzeya cookies
DIY PROJ ECTS
printable gift box holiday gift cards holiday gift tags
s id e d i sh es
Ingredients: For the Spiced Mascarpone Cheese 1 cup mascarpone cheese 1/4 teaspoon cinnamon 1/4 teaspoon freshly grated Nutmeg salt and black pepper to taste In a mixing bowl, combine all the ingredients and whisk until well combined and smooth. For the soup 1 1/2 pound butternut squash, seeded, peeled and cut in 1-inch dice 2 carrots, peeled and cut in 1/2-inch dice 2 russet potatoes, peeled and cut in 1-inch dice 2 shallot olive oil salt and black pepper to taste In large pot, heat a couple of tablespoons of olive oil. Add shallots and carrots and cook for about 8 minutes. Add the squash and potatoes and season with salt and pepper to. Stir the vegetables to coat them with the oil and cook for another 5 to 6 minutes. Add enough hot water to just cover the veggies, cover the pot and let it simmer for 20 minutes or until the vegetables are very tender, stirring occasionally. Turn off the heat and puree the vegetables with an immersion blender until smooth. Taste and adjust seasoning. Serve with mascarpone cheese and garnish with rosemary.
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ingredients: 1 bunch of kale, steam discarded and leaves coarsely chopped 4 tomatoes, diced 2 garlic cloves 2 cups vegetable broth 4 tbsp olive oil salt and pepper Heat the olive oil in a large pot. Add the onions and cook for 4 minutes then add the garlic and cook for 2 minutes more. Add the tomatoes, stir well and cook for 5 minutes. Add the kale, still well and cook for 5 minutes more. Finally add the vegetable stock, salt and pepper. Cover and cook for 30 minutes. Check once in a while to see if it has enough liquid. Serve warm.
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Ingredrients: 3 large sweet potatoes, peeled or unpeeled, cut into fries 3 to 4 tbsp olive oil salt and pepper 1 tsp paprika Greek oregano Preheat the oven to 450 ËšF. Line 2 baking sheet with a baking mat or aluminum foil and set aside. In a bowl, Toss the potatoes with the oil, salt and pepper, make sure they are well coated. Arrange the potatoes in a single layer on the baking sheets and bake for 30 minutes or until cooked and crispy, turn over the potatoes half way baking time.(Cooking time depends on how thick you cut the potatoes). Sprinkle the paprika and Greek oregano and serve right away.
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Ingredients: 1 lg butternut squash 1/4 cup olive oil 2 garlic cloves, sliced 8 fresh thyme sprig salt and freshly ground black pepper to taste Preheat oven to 400˚F. Cut the butternut squash lenghwise and scoop out the seeds with a spoon, don’t peel the squash. Cut each half in wedges (don’t cut too thin). Place the squash on a baking sheet, add olive oil, sliced garlic, thyme, salt and pepper. Toss all ingredients well and spread the squash in a single layer. Roast for 20 minutes then carefully turn the squash to brown them evenly. Roast for another 20 minutes, check for seasoning. Garnish with fresh thyme.
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drinks
Ingredients: 2 apples, cut in half 4 cups water 1 small cinnamon stick 1/2 cup brown sugar
Place the water, apples, brown sugar and cinnamon on a saucepan. Bring it to a boil, cover it and cook until the apples are very tender, about 25 minutes. Remove the cinnamon stick from the pot and puree the apples. Pass it throught a fine mesh and discard the pulp. Let cool completely. Add ice to a cocktail shaker,then add 1/2 cup of apple juice with 2oz vodka (per drink). Shake well.
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Ingredients: 1 pound chocolate 63% to 70% (depending how bitter you like it), finely chopped. 1 cup powder milk 1 1/2 tbsp potato starch Mix all the ingredients and store it in an airtight container. To make hot chocolate, combine 1/2 cup of hot chocolate mix to 1/2 cup of hot water, boil until thick and chocolate has dissolved. If you find it too rich, you can just add warm milk.
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Ingredients: 6 large egg yolks 1 cup heavy cream 1 1/2 cup evaporated milk 1/3 cup sugar plus 2 tablespoon 1/4 teaspoon cinnamon 1 teaspoon vanilla 1/2 teaspoon freshly grated nutmeg 1/2 cup dark rum
In the bowl of an electric mixer, beat the egg yolks until they lighten in color. Gradually add the sugar and beat until sugar is completely dissolved. Set aside. In a saucepan, over medium heat, combine the evaporated milk, heavy cream, cinnamon, vanilla and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and carefully temper the hot mixture into the egg and sugar mixture. Then return everything to the saucepan and cook stirring until mixture thickens, about 8 minutes, do not let the mixture boil! Remove from the heat. Whisking constantly, let it cool over an ice bath. Once cooled, stir in the rum, pour into a serving bowl, and set in the refrigerator to chill, preferably over night.
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baked goods
chai muffings Ingredients: makes 12 1 ¾ cups flour 1 lg eggs ⅓ cup vegetable oil 1 1/4 cup milk 3/4 cup brown sugar 1 ½ tsp baking powder ½ tsp baking soda a pinch of tsp salt ½ tsp ground nutmeg ½ tsp ground cinnamon ¼ tsp ground clove ½ tsp ground cardamon To coat: 3/4 cup sugar 1 tbsp cinnamon 1/2 tbsp cardamon 1/2 tsp nutmeg 1/2 tsp clove 6 tbsp melted butter Preheat the oven to 350˚F. Lightly grease a muffin pan and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, mix together for few seconds, the flour, sugar, baking powder, baking soda, salt and spices. In a separate bowl, combine the milk, egg and vegetable oil, whisk to combine. With the mixer on low, add the milk mixture into the dry ingredient in three parts. Once all the milk mixture is in, increase the speed to medium and mix for few seconds until the batter is smooth. Pour the batter into the prepared muffin pan and bake for 15-20 minutes or until a toothpick inserted comes out clean. Let them cool on the pan for 5 minutes then transfer them to a cooling rack. In the meantime, combine the sugar and the spices in a bowl, once the muffins are cool, dip the top of the muffins into the butter then roll them in the sugar mixture.
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For the cake: Preheat the oven 350 F. Grease a jelly roll pan (17 by 12 inches) and line the bottom with parchment paper. Grease the parchment paper and flour the bottom and sides of the pan, knocking out the excess. We first need to make a meringue. In the bowl of an electric mixer fitted with whip attachment, beat the egg whites on low, gradually add the sugar and raise the speed to high, beat for about 5 minutes or until stiff peaks form. In a separate bowl, beat the egg yolks and using a rubber spatula, carefully fold them into the meringue. Fold the cake flour into the meringue and last fold the cooled melted butter. Carefully pour the batter into the prepared pan, smoothing it out into an even layer. Bake the cake for 5 minutes, rotate the pan and continue to bake for another 7 minutes or until the center springs back when lightly touched. While the cake is baking, place a clean kitchen towel on a work surface. Place coco power in a sieve and generously dust the kitchen towel evenly. When the cake is done, immediately flip it into the prepare kitchen towel. Remove the pan and gently peel off the parchment paper. Carefully start rolling the cake from the long end into a tight spiral. Keep the cake rolled until it's completely cooled and really to be filled. For the mushroom meringue: 3 large egg whites 1/2 tsp lemon juice 9 tbsp granulated sugar 1/2 tsp vanilla chocolate frosting Preheat the oven 200 F. Line a large baking sheet with parchment paper, set aside. Beat the egg whites with lemon juice until stiff peaks form. Add the sugar one tablespoon at the time mixing well after each addition. mix until whites are stiff and glossy. Beat in vanilla. Transfer mixture to large pastry bag fitted with 1/2-inch plain pastry tip. For the mushroom caps: Pipe domes, 1 to 2 inches in diameter, onto prepared baking sheets, and flatten the tips with your fingers. Pipe stems onto baking sheets. Bake for 1 hour in the preheated oven or until dry. To assemble, spread bottoms of caps with a thin layer of chocolate frosting, carefully insert stem. With your fingers, rub some chocolate frosting on top of each mushroom cap.
Dulce de leche Buttercream: 1 sticks of butter, softened 8oz cream cheese, softened 1/2 cup dulce de leche 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1 pinch of salt In a mixer fitted with a paddle attachment, whip the butter and cream cheese together until creamed. Add the dulce the leche and mix until smooth. Gradually add powdered sugar to the mixture. Scrape down the sides of the bowl. Add the vanilla and salt and mix for 3 minutes more. To assemble: Gently unfold the cake and using an offset spatula, lightly coat the surface of the cake with a thin layer of buttercream. With the help of the kitchen towel, carefully reroll the cake into a tight roll. Transfer the cake to a serving platter before continue with the decoration. Using a serrated knife, cut 1 inch off one of the ends of the log and place the end end piece cut side up on top of the log ("glue" it to the log with some buttercream) to resemble cut brunch. Using the offset spatula, cover the entire log including the ends with buttercream. With the help of a fork, score the log in long even lines to resemble tree bark. Decorate the cake with mushrooms meringues and the snowman (this is the fun part so enjoy it!) and last but not least, let it snow!! dust the cake with confectioners' sugar!!
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Ingredients: makes about 18 ¾ ½ 6 ½ 1 1 ½ ½
cup flour cup cocoa powder tbsp butter cup brown sugar large egg tbsp molasses tsp cinnamon tsp nutmeg
Preheat the oven to 350 F. In a medium bowl, sift together the flour, cocoa powder, spices and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and sugar until light and fluffy then beat in the egg. On low speed, add in the flour mixture and mix well. Divide the dough in half and form into two disk, wrap disk in plastic wrap, chill until firm, at least 1 hour or longer if possible. On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate it longer.) Using 2 to 3-inch cookie cutter, cut out shapes, dipping cutters in flour as necessary to prevent sticking, place on a baking sheet, spacing them 1 inch apart. Bake for 10 to 12 minutes. Cool cookies 1 to 2 minutes on baking sheet before transfer to a rack to cool completely.
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Igredients: For the crust: 8oz Graham crackers 4oz unsalted butter, melted Preheat the oven to 350ËšF. Wrap the outside of a 9-inch spring-form pan with 2 layers of heavy-duty foil. For the crust, finely grind the crackers in a food processor. Add the melted butter and process until the crumbs have moistened. Save 1/2 cup of crumbs to sprinkle over the cheesecake later when ready to serve. Press the rest of the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. For the filling: 2 (8-oz) packages cream cheese, softened 1/4 cup sour cream 3/4 cup sugar 2 whole large eggs 2 large egg yolks 3 tablespoons dark rum 1 teaspoon vanilla 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon cinnamon a pinch salt Beat the cream cheese, sour cream and sugar until smooth, about 2 minutes. Add rum, vanilla, nutmeg, cinnamon, and salt and mix on medium-high speed until well combined. In a separate bowl, whisk the whole eggs and egg yolks and add it to the mixture. Mix until just combine, about 30 seconds. Pour filling into the crust, place the cheesecake in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 45 minutes. Let the cheesecake cool completely without cover. Once cooled, cover it and place in the refrigerator for at least 2 hours. Sprinkle with reserved crumbS before serving.
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Ingredients: 1 cup brown sugar 2 eggs 1 stick butter, soft 3 tbsp molasses 1¼ cup hot water 1 ½ cup flour ¾ cup cocoa powder ¼ tsp baking soda 1 tsp baking powder ½ tsp cinnamon ½ tsp nutmeg 1 cup chocolate chips Preheat the oven to 350˚F. Lightly grease a 9 x 5 x 3-inch loaf pan, set aside. Sift together the flour, cocoa powder, baking powder, baking soda, cinnamon and nutmeg, set aside. In a bowl of an electric mixer, fitted with the paddle atachement, cream together the butter and sugar until fluffy. Add the eggs and molasses and mix very well until smooth and creamy, about 3-4 minutes. With the mixer on low, add the flour mixture in 3 parts, mix well then slowly add the hot water. Mix well on high speed for 30 seconds. Fold in the chocolate chips and pour the batter into the prepared pan. Bake for 40 minutes or until a cake tester comes out clean. Let cool completely before serving.
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Ingredients: makes 25 cookies 300g all-purpose flour 150 g cold unsalted butter, cut into cubes 200 g raw tahini paste (el arz is our brand of choice) 150 g sugar zest of 1 lemon Pinch of salt 1-3 tablespoons cold water 320 g Tanzeya (visit www.nyshuk.com to learn more) Using a food processor-blend all ingredients except the tahini and water. Once you get a crumbly texture, add the tahini and process until you get a more unified dough. if the crumbs begin to form a dough you can skip adding the water, if the dough is still very crumbly add the water, 1 tablespoon at a time until you get a more uniformed dough. Place the dough on your work surface and knead all together. Cover the dough in cling film and freeze over night. Prepare a baking sheet with 25- 5cm lightly oiled pastry rings. Remove the dough from the freezer and using a grater, grate the dough.Place 1 tablespoon of the grated dough on the bottom of each ring, top with 1 teaspoon of Tanzeya in the center and add another layer of the grated dough. Bake in a 350f pre heated oven for 20-25 minutes or until golden brown. Remove the rings carefully while still hot, dust cookies with confectionery sugar. NOTE: if you don’t have pastry rings, you can use an oiled muffin pan as well.
Photography and recipe courtesy of NYSHUK www.nyshuk.com
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