THE
Holiday
COOKBOOK
A LETTER FROM Barbara May As we step into the festive season, there’s nothing quite as unifying as a wholesome, homemade meal. We firmly believe that the kitchen is the heartbeat of every home. It’s the place where we come together, share meals, commemorate significant moments, savor the simple days, and create lasting memories. Whether it’s the familiarity of traditional dishes or the adventure of trying something new, the act of family and friends gathering over holiday delights truly transforms a house into a home. Enclosed are glimpses of some remarkable kitchens in homes sold by Gary Greene over the past year, showcasing what sets our company apart. From decadent herb and goat cheese mushrooms to delightful peppermint dream cake, the culinary possibilities are boundless. May the recipes within these pages inspire you to draw close to your loved ones and envision the delectable creations you can craft in your own Gary Greene kitchen. These kitchens are symbolic of the unique homes that have become a part of our success story. With every dish prepared, may your home be filled not only with the enticing aroma of good food but also the warmth of a thriving community. As the year comes to a close, all of us at Gary Greene extend our heartfelt wishes for holiday cheer and joyous moments to you and your loved ones. Here’s to bidding farewell to a monumental year and looking forward to the even brighter future that awaits.
Barbara May Realtor®
832.865.5700 Better Homes and Gardens Real Estate Gary Greene
GaryGreene.com
TA B L E O F CONTENTS CRANBERRY TWIST BREAD......................................................07 HERB & GOAT CHEESE STUFFED MUSHROOMS.....................09
29
BACON WRAPPED TURKEY.......................................................11 SMOKED MOLE TURKEY...........................................................13 STUFFED PORK LOIN...............................................................15 BACON CORN BREAD..............................................................17 BULGUR–STUFFED ACORN SQUASH.......................................19 BOURBON PECAN STUFFING... ..............................................21 PEPPERMINT DREAM CAKE.....................................................23 BOURBON-CHOCOLATE TIPS..................................................25 WHITE HOT CHOCOLATE.........................................................27 HOT BUTTERED CIDER.............................................................29
7 13
23
Cranberry Twist Bread
SOLD IN SPRING
A homemade orange icing takes this cranberry bread recipe from brunch to dessert! Fill a simple yeast dough with pecans, cranberries, and orange zest for a sweet Thanksgiving dessert idea that goes great with a cup of coffee. Prep: 30 min.
INGREDIENTS 2 ¾ cup all-purpose flour 1 package active dry yeast ¾ cup milk ¹/3 cup granulated sugar 2 tablespoon butter or margarine 1 egg ½ cup finely chopped cranberries 2 tablespoon finely chopped pecans 1 ½ teaspoon finely shredded orange peel ½ teaspoon pumpkin pie spice or apple pie spice 1 ½ teaspoon butter or margarine, melted 1 recipe Orange Icing (see recipe below)
ORANGE ICING 1 ½ cup powdered sugar 1 ½ teaspoon finely shredded orange peel 2 tablespoon orange juice
Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours). STEP 3: Meanwhile, for filling, in a small bowl stir together cranberries, remaining sugar, pecans, orange peel, and spice; set aside. STEP 4: Punch down dough. Turn out onto lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet. Roll dough into a 14x10-inch rectangle. Brush with melted butter. Spread filling over dough. Starting from a long side, roll dough into a spiral. Seal seam. Place seam side down and cut roll in half lengthwise. Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Cover; let rise in a warm place until nearly double (about 30 minutes) STEP 5: Bake in a 375 degree F oven about 25 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning). Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings.
INSTRUCTIONS
ORANGE ICING
STEP 1: In a large bowl stir together 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, 2 tablespoonts of the granulated sugar, the 2 tablespoons butter, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F). Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
In a medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency.
STEP 2: Turn out dough onto a floured surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total).
GaryGreene.com
THE Holiday COOK BOOK 07
Herb and Goat Cheese S tuffed Mushrooms
SOLD IN TOMBALL
Stuffed mushrooms are a party favorite for good reason: they’re poppable, easy to make in big batches, and endlessly customizable! Try these goat cheese-stuffed mushrooms at your next gathering. Prep: 30 min. | Cook: 10 min. | Cool:10 min. | Bake: 15 min. | Total: 1 hr 15 min | Serving: 24
INGREDIENTS 24 large fresh cremini mushrooms, about 1-1/2 inches in diameter 2 tablespoon olive oil ¾ teaspoon salt 1 tablespoon butter 1 tablespoon finely chopped shallot 3 cloves garlic, minced 1 teaspoon snipped fresh thyme ¼ cup dry sherry ¾ cup panko (Japanese-style bread crumbs) 2 tablespoon snipped fresh chives 2 teaspoon finely shredded lemon peel 1 cup crumbled goat cheese (chèvre) (4 ounces) ¼ cup pine nuts, toasted*
INSTRUCTIONS STEP 1: Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Clean mushrooms. Remove stems from mushrooms and chop; set aside. In a small bowl combine 1 tablespoon of the oil and 1/4 teaspoon of the salt; brush mixture onto mushroom caps. Arrange caps, stemmed sides up, in the prepared baking pan. STEP 2: For filling, in a large skillet heat the remaining 1 tablespoon oil and the butter over medium-high heat. Add mushroom stems, shallot, garlic, thyme, and the remaining 1/2 teaspoon salt. Cook and stir for 8 to 10 minutes or until stems are tender and liquid is evaporated. Remove from heat; carefully add sherry. Return to heat; cook until sherry is evaporated, stirring to scrape up any crusty brown bits. Cool for 10 minutes. Stir in panko, chives, and lemon peel. Stir in cheese and pine nuts. STEP 3: Generously fill mushrooms caps with filling. Bake about 15 minutes or until mushrooms are tender and filling is bubbly around edges. Sprinkle with additional chives if desired and serve warm.
GaryGreene.com
THE Holiday COOK BOOK 09
Bacon Wrapped Turkey
SOLD IN AVALON PLACE
This Bacon Wrapped Turkey recipe is a delicious, crowd-pleasing centerpiece for your Thanksgiving meal. Drizzle each serving with Bacon and Onion Gravy that’s accented with a pinch of fresh sage Prep: 40 min. | Roast: 3 hrs | Stand: 30 min | Total: 3 hrs 55 min | Servings: 8 Yield: plus leftovers; 2 1/2 cups gravy
IN GR E D IE N TS 10 slices applewood-smoked bacon 1 medium onion, finely chopped (1/2 cup) 2 tablespoon finely snipped fresh sage or 2 teaspoons dried sage, finely crushed 1 12-14 pound fresh or frozen turkey, thawed if frozen Kosher salt and ground black pepper 2 - 3 sprigs fresh sage 1 medium sweet onion, cut in wedges
STEP 3: Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. STEP 4: Place one cake layer on a serving plate. Frost top of the cake with about 1/3 cup cream cheese frosting. Top with the second cake layer. Frost top and sides of cake with remaining frosting. Sprinkle with additional toasted pecans.
Fresh sage leave
B A CO N A ND ON I ON G R AV Y B ACON AN D ON ION GR AV Y 10 slices applewood-smoked bacon 1 medium onion, finely chopped (1/2 cup) 2 tablespoon finely snipped fresh sage or 2 teaspoons dried sage, finely crushed 1 12-14 pound fresh or frozen turkey, thawed if frozen Kosher salt and ground black pepper 2 - 3 sprigs fresh sage 1 medium sweet onion, cut in wedges Fresh sage leaves
INSTRUCTIONS STEP 1: Preheat oven to 350°F. Grease and lightly flour two 9 x 1-1/2-inch round cake pans; set aside. STEP 2: In a large mixing bowl, combine cake mix, sweet potatoes, eggs, water, oil, and pumpkin pie spice. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes more, scraping bowl occasionally. Stir in cranberries and finely chopped pecans. Spread batter into prepared pans.
GaryGreene.com
STEP 1: Stir 1 cup broth into pan drippings from roasted turkey in roasting pan, scraping up any browned bits from bottom of pan. Pour drippings into a 2-cup glass measure. Skim and reserve fat from drippings. If necessary add enough melted butter to the reserved fat to make 1/4 cup. Add enough broth to the drippings in measuring cup to make 2 cups total liquid. STEP 2: In a large saucepan cook 2 slices bacon over medium heat until crisp-cooked. Use a slotted spoon to remove bacon from saucepan and drain on paper towels. Reserve 1 tablespoon bacon drippings in saucepan; add 1/4 cup chopped onion and 1 teaspoon sage to the mixture. Cook and stir about 2 minutes or until onion is tender. Carefully add vinegar to skillet and cook until evaporated. STEP 3: Add the 1/4 cup fat to the saucepan with the onion mixture. Stir in flour. Cook and stir over medium heat for 1 minute. Add drippings mixture all at once to flour mixture in saucepan, stirring until smooth. Cook and stir over medium heat until bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon. Season to taste with salt and pepper.(The juices should run clear and drumsticks should move easily in their sockets.) Remove from oven.
THE Holiday COOK BOOK 11
Smoked Mole Turkey
SOLD IN SPRING
We’ll walk you through how to smoke a turkey from start to finish. Prep: 20 min. | Total: 4 hr 45 min. | Servings: 10
INGREDIENTS 6-8 pecan or maple wood chunks 1 tbsp ground ancho chile pepper or chili powder 2 tsp sweet paprika 2 tsp ground cumin 1 1/2 tsp packed brown sugar 1 tsp unsweetened cocoa powder 1/2 tsp ground cinnamon 1 12-14 lb turkey 1/2 orange, cut into wedges 1/2 medium white onion, cut into wedges 4 sprigs fresh oregano
INSTRUCTIONS STEP 1: Soak wood chunks in enough water to cover at least 1 hour. Drain when ready to use. STEP 2: In a small bowl stir together ancho pepper, paprika, cumin, brown sugar, cocoa powder, cinnamon, and 1 tsp. kosher salt. STEP 3: Remove neck and giblets from turkey; reserve for another use or discard. Pat turkey skin dry with paper towels. Loosen the skin over the breast and thighs using your hands, reaching between the skin and meat.
water pan. Close smoker; smoke until temperature in the thickest part of the thigh registers 175°F, 4 to 5 hours. Tent turkey with foil after the first 2 to 3 hours if the turkey is getting too dark. Add additional coals and water to the smoker as needed to maintain temperature and moisture. Remove turkey from smoker. Tent with foil and let stand 15 minutes before carving. Serves 10 (4 oz. each + leftovers
STEP 4: Sprinkle mole rub lightly under the skin and generously in the cavity and over the skin. Place orange and onion wedges and oregano sprigs in the cavity. Tuck drumstick ends under band of skin across the tail if present or tie drumsticks securely to the tail using 100-percent-cotton kitchen string. Tuck wing tips under back of turkey STEP 5: In a smoker, arrange preheated coals, drained wood chunks, and water pan according to manufacturer’s directions. Pour water into water pan. Bring smoker temperature to between 225°F and 250°F. (You will need to maintain this temperature throughout smoking.) Place turkey on grill rack over
GaryGreene.com
THE Holiday COOK BOOK 13
SOLD IN OAK FOREST
S tuffed Pork Loin A stuffed pork loin makes for an elegant and flavorful main course, perfect for Thanksgiving dinners. Adjust the stuffing ingredients to suit your taste preferences and get creative with the flavors. Prep Time: 50 min. | Cook: 15 min. | Total: 1 hr 5 min. | Servings: 10
INGREDIENTS 1 recipe Cherry and Wild Rice Stuffing or Spinach and Apricot Stuffing 1 3 pound boneless pork top loin roast (single loin) 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed ¼ teaspoon salt ¼ teaspoon ground black pepper 1 cup water ¹/3 cup cold water 2 tablespoon flour Cracked black pepper (optional) Fresh whole tart red cherries or fresh apricots (optional) Snipped fresh thyme sprigs (optional)
CHERRY AND WILD RICE STUFFING ¹/3 cup wild rice 1 ¼ cup water 2 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed ½ teaspoon salt ¾ cup coarsely chopped dried cherries 6 ounce bulk pork sausage ½ cup chopped onion (1 medium) 1 tablespoon snipped fresh parsley 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed ¼ teaspoon ground black pepper
SPINACH AND APRICOT STUFFING 12 cup loosely packed fresh spinach ½ cup finely chopped shallots (2 medium) or
INSTRUCTIONS STEP 1: Prepare Cherry and Wild Rice Stuffing; set aside. Trim fat from pork. Butterfly the meat by making a lengthwise cut down the center of the meat, cutting to within 1/2 inch of the other sides; spread open. Place knife in the V of the cut and cut horizontally to the cut surface and away from the center cut to within 1/2 inch of the other side of the meat. Repeat on opposite side of the V. Spread meat open. Cover the roast with plastic wrap. Working from center (thicker part) to edges, pound with flat side of a meat mallet until meat is an even thickness of 1/2 to 3/4 inch. Remove plastic wrap. Set meat aside. STEP 2: Preheat oven to 350°F. Spread the stuffing evenly over the meat. Roll meat into a spiral, starting from a short side. Tie roast in three or four places with heavy 100-percentcotton kitchen string. Place roast on a rack in a shallow roasting pan. Sprinkle with thyme, salt, and pepper. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, for 1 hour to 1 1/2 hours or until thermometer registers 145°F, covering ends of meat after 45 minutes to prevent stuffing from drying out. Transfer roast to a serving platter. Cover loosely with foil; let stand while preparing gravy.nd cook until softened. Sprinkle the flour over onion; stir constantly for 2 minutes (do no allow flour to brown). A little at a time, add 1 cup of the milk, stirring constantly until smooth. STEP 3: For pan gravy, add the 1 cup water to roasting pan, using a wire whisk to stir and scrape up browned bits. In a small saucepan whisk together the 1/3 cup cold water and the flour. Whisk in pan juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Season to taste with additional salt and ground black pepper. If desired, sprinkle gravy with cracked black pepper. STEP 4: Remove string from pork roast; discard. Slice roast; serve with gravy. If desired, garnish with cherries and/or
onion (1 medium) 2 cloves garlic, minced 1 tablespoon olive oil
CLICK HERE FOR THE FULL RECIPE
2 ounce chopped prosciutto ½ cup snipped dried apricots ¹/3 cup chopped toasted pecans ½ cup shredded Gruyere cheese or Swiss cheese (2 ounces)
GaryGreene.com
THE Holiday COOK BOOK 15
Bacon Corn Bread
SOLD IN SPRING BRANCH
Here it is! The classic corn bread recipe you’ re looking for. If you like, you can tweak this easy recipe in a variety of ways: Make double corn bread, green chile corn bread, corn muffins, or corn sticks with our variations, below Hands on: 15 mins | Bake: 20 mins | Total: 35 mins Servings: 8
INGREDIENTS 1 cup cornmeal ¾ cup all-purpose flour 2 - 4 tablespoon sugar 2 ½ teaspoon baking powder ¾ teaspoon salt 1 tablespoon butter 2 eggs, beaten 1 cup milk ¼ cup cooking oil or melted butter
Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter. GREEN CHILE CORN BREAD Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese (4 ounces) and one 4-ounce can diced green chile peppers, drained, into the batter.
Honey (optional)
SWEET PEPPER CORN BREAD
IN STR UCTION S
Prepare as above, except fold 1/2 cup chopped red sweet pepper into the batter.
STEP 1: Preheat oven to 400F. Grease a 9-inch round or 8-inch square baking pan. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside. STEP 2: In a small bowl combine eggs, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into prepare pan.
GaryGreene.com
DOUBLE CORN BREAD
GREEN ONION-BACON CORN BREAD Prepare as above, except fold 1/3 cup cooked, crumbled bacon and 1/4 cup sliced green onions into the batter. CORN MUFFINS
STEP 3: Bake 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces.
Prepare as above, except omit the 1 tablespoon butter. Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full. Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean. Makes 12 muffins.
SKILLET CORN BREAD
CORN STICKS
Prepare as directed, except place a 9-inch cast-iron skillet with butter; when butter melts, swirl to coat pan. Pour butter into egg mixture. Continue as directed, working quickly so batter goes into hot skillet. Bake as directed. Makes 12 wedges.
Prepare as above, except omit the 1 tablespoon butter. Generously grease corn stick pans and heat in the preheated oven for 3 minutes. Carefully fill preheated pans two-thirds full. Bake in preheated oven about 12 minutes or until a wooden toothpick inserted in centers comes out clean. Makes 18 to 26 corn sticks.
THE Holiday COOK BOOK 17
SOLD IN MANVEL
Bulgur–S tuffed Acorn Squash Stuffed acorn squash recipes are trending and for good reason, this vegetable is just begging to be stuffed. Here we filled it with hearty bulgur and carrots, but also included dried fruit and citrus to brighten things up. Prep Time: 20 min. | Cook: 10 min. | Bake: 25 min. | Total: 55 min. | Servings: 4 Yield: 4 squash halves plus 3 1/3 cups filling
INGREDIENTS Nonstick cooking spray 2 1-1.5 pound acorn squash 1 tablespoon olive oil 1 tablespoon butter ½ cup chopped carrot ½ cup chopped celery ½ cup chopped onion 1 ½ cup cooked bulgur ¼ cup chopped dried tart red cherries ¼ cup chopped fresh Italian parsley ½ teaspoon salt ½ teaspoon black pepper 1 orange ½ cup chopped toasted hazelnuts
IN STR UCTION S STEP 1: Preheat oven to 400°F. Line a large baking sheet with foil; lightly coat foil with cooking spray. Cut squash in half; remove and discard seeds. Place squash cut sides down on the prepared baking sheet. Roast about 25 minutes or until tender. STEP 2: In a large saucepan heat oil and butter over medium. Add carrot, celery, and onion; cook and stir about 10 minutes or until tender. Stir in bulgur, cherries, 2 Tbsp. parsley of the, and 1/4 tsp. each of the salt and pepper; heat through. STEP 3: Meanwhile, remove 2 tsp. zest and squeeze 6 Tbsp. juice from orange. In a small bowl stir together orange zest, hazelnuts, and the remaining 2 Tbsp. parsley. STEP 4: Turn squash cut sides up. Sprinkle with the remaining 1/4 tsp. each salt and pepper. Fill squash halves with bulgur mixture. Sprinkle hazelnut mixture over stuffed squash and drizzle with orange juice.
GaryGreene.com
THE Holiday COOK BOOK 19
Bourbon Pecan S tuffing
SOLD IN MONTOGOMERY
Steal the show at the holiday table with this homemade stuffing recipe. A shot of bourbon makes this hearty Thanksgiving stuffing celebratory and unique.. Prep: 15 min. | Bake: 50 min. | Total: 1 hr. 15 min. | Serving:18 | Yield: 9 cups
INGREDIENTS 2 celery stalks, finely chopped 1 medium onion, chopped ½ cup butter 1 cup chopped pecans 2 tablespoon snipped fresh thyme ½ teaspoon salt ¼ teaspoon pepper 8 cup dry bread cubes, from a hearty loaf 2 tablespoon bourbon ¾ - 1 cup turkey or chicken broth
IN STR UCTION S STEP 1: Preheat oven to 325°F. In a small skillet, cook celery and onion in hot butter until tender. Stir in pecans and thyme. Sprinkle with salt and pepper. Place bread cubes and vegetables in a large bowl. Drizzle with bourbon and enough broth to moisten, tossing to combine. Place in a 2-quart baking dish. Bake, uncovered, for 50 to 55 minutes or until bread on top begins to crisp.
GaryGreene.com
THE Holiday COOK BOOK 21
Peppermint Dream Cake
SOLD IN GALVESTON
Top this candy cane look-alike peppermint cake recipe with a fluffy white chocolate buttercream and plenty of crushed mints for one of the most refreshing and delicious holiday peppermint cake recipes you’ll ever taste. Prep: 45 mins | Stand: 30 mins | Bake: 25 mins Cool: 10 mins. | Total: 45 mins | Serving: 12
INGREDIENTS 3 eggs 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 1 ½ cups sugar ¾ cup milk 3 tablespoons butter ½ teaspoon peppermint extract 1 tablespoon liquid red food coloring 1 recipe Fluffy White Chocolate Frosting White chocolate curls Chopped peppermint candy canes
F L UF F Y W H ITE CH OCOL ATE F R OSTIN G ½ cup whipping cream 2 tablespoons butter 8 ounces high-quality white chocolate, chopped ½ teaspoon peppermint extract 2 cups whipping cream
IN STR UCTION S STEP 1: Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease bottoms of two 8-inch round baking pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set pans aside.
STEP 5: Add flour mixture; beat on low to medium speed just until combined. STEP 6: In a small saucepan heat and stir milk and butter over medium heat until butter melts. STEP 7: Add milk mixture and peppermint extract to batter, beating until combined. STEP 8: Divide batter in half. Pour half of the batter into one of the prepared baking pans STEP 9: Stir red food coloring into the remaining batter. Pour red batter into the other baking pan. STEP 10: Bake for 25 to 30 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. STEP 11: Remove cakes from pans. Peel off waxed paper. Cool completely on wire racks. Cut each cake layer in half horizontally. STEP 12: To assemble, place a white cake layer on a serving plate. Spread 3/4 cup of the frosting evenly over the cake. STEP 13: Top with a red cake layer; spread evenly with 3/4 cup of the frosting. STEP 14: Top with the remaining white cake layer; spread evenly with 3/4 cup frosting. STEP 15: Top with the red cake layer. Spread frosting over top and sides of cake.
STEP 2: In a small bowl stir together flour, baking powder, and salt; set aside. STEP 3: Preheat oven to 350°F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon colored.
CLICK HERE FOR THE FULL RECIPE
STEP 4: Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy
GaryGreene.com
THE Holiday COOK BOOK 23
SOLD IN MONTGOMERY
Bourbon-Chocolate Tipsy Cake What makes this chocolate cake recipe tipsy? Plenty of bourbon in the batter, plus we call for brushing on a bit more after the cake cools. To finish the bourbon-chocolate cake, drizzle with a spiked caramel sauce. Prep: 35 mins. | Cool: 20 min. | Bake: 1 hr. | Total: 35 min. | Servings: 12
INGREDIENTS 1 tablespoon unsweetened cocoa powder 2 cup all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 3 ounce unsweetened chocolate, chopped 2 ounce sweet baking chocolate, chopped ¼ cup instant coffee crystals or instant espresso coffee powder 2 tablespoon boiling water ½ cup bourbon 1 cup unsalted butter, softened 2 cup sugar 3 eggs 1 ½ teaspoon vanilla 2 tablespoon bourbon ¾ cup caramel-flavor ice cream topping 2 tablespoon bourbon
H AR D SAUCE 4 egg yolks 1 c u p b u tte r ½ c u p su g a r ¼ c u p w h i sk e y o r m i l k H o t w a te r
CHOCOLATE-SOUR CREAM FROSTING 1 6 o u n c e p a c k a g e ( 1 c u p ) se m i sw e e t c h o c o l a te p i e c e s ¼ c u p b u tte r ½ c u p so u r c re a m 2 ½ c u p p o w d e re d su g a r, si f te d
INTRUCTIONS STEP 1: Preheat oven to 325°F. Butter a 10-inch fluted tube pan. Add cocoa powder. Shake and tilt pan to coat bottom, side, and tube; shake out any excess cocoa powder. Set pan aside. In a medium bowl stir together flour, baking soda, and salt; set aside. STEP 2: In a small microwave-safe bowl combine unsweetened chocolate and sweet chocolate. Microwave, uncovered, on 100-percent power (high) for 1 minute; stir. Microwave, uncovered, for 30 seconds more; stir until smooth. Cool slightly. STEP 3: In a 2-cup glass measure combine coffee crystals and boiling water, stirring to dissolve coffee crystals. Add enough cold water to coffee to measure 1-1/2 cups. Stir in the 1/2 cup bourbon. STEP 4: In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping side of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and coffee mixture to chocolate mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan, spreading evenly. STEP 5: Bake about 1 hour or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan; cool completely on rack. STEP 6: Brush top and side of cake with the 2 tablespoons bourbon. STEP 7: For sauce, in a small saucepan combine caramel topping and 2 tablespoons bourbon. STEP 8: Cook sauce and stir over medium heat until warm. Spoon sauce over cake
CLICK HERE FOR THE FULL RECIPE GaryGreene.com
THE Holiday COOK BOOK 25
SOLD IN DOWNTOWN
White Hot Chocolate What makes this chocolate cake recipe tipsy? Plenty of bourbon in the batter, plus we call for brushing on a bit more after the cake cools. To finish the bourbon-chocolate cake, drizzle with a spiked caramel sauce. Prep: 35 mins. | Cool: 20 min. | Bake: 1 hr. | Total: 35 min. | Servings: 12
INGREDIENTS 1 tablespoon unsweetened cocoa powder 2 cup all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 3 ounce unsweetened chocolate, chopped 2 ounce sweet baking chocolate, chopped ¼ cup instant coffee crystals or instant espresso coffee powder 2 tablespoon boiling water ½ cup bourbon 1 cup unsalted butter, softened 2 cup sugar 3 eggs 1 ½ teaspoon vanilla 2 tablespoon bourbon ¾ cup caramel-flavor ice cream topping 2 tablespoon bourbon
INTRUCTIONS STEP 1: Place the cinnamon, cardamom, and vanilla bean, if using, on a square of 100-percent-cotton cheesecloth. Bring up corners of cheesecloth and tie with 100-percent-cotton string. STEP 2: In a 3 1/2- to 4-quart slow cooker stir together the cream, milk, and baking pieces. Add spice bag. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours, stirring halfway through cooking time. Remove spice bag and stir in vanilla, if using. If desired, top servings with grated chocolate.
THE Holiday COOK BOOK 27
Hot Buttered Cider
SOLD IN FULSHEAR
To make a hot buttered rum drink, add 1/2 cup rum to this recipe. Prep Time: 10 min. | Cook: 15 min. | Total: 25 min Servings: 10
INGREDIENTS 8 cup apple cider or apple juice 2 tablespoon packed brown sugar 4 stick cinnamon 1 teaspoon whole allspice 1 teaspoon whole cloves Peel from 1 lemon, cut into strips 2 tablespoon butter Cinnamon sticks (optional)
INTRUCTIONS STEP 1: Combine cider and brown sugar in a large saucepan. For a spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring to boiling over medium-high heat; reduce heat. Cover and simmer for 15 minutes. Remove and discard spice bag. STEP 2: Top each serving with 1/2 teaspoon butter and serve with a cinnamon stick stirrer, if desired. Makes 10 to 12 servings.
29 THE Holiday COOK BOOK 27