HOLIDAY BAKING

NOUGAT

2 egg whites, room temperature

2 3/4 cups granulated sugar, plus 2 tablespoons

1 cup honey

1/3 cup water

2 tablespoons light corn syrup

1 teaspoon vanilla extract 1

cup roughly chopped pistachios

1 cup craisins

Directions: Line a baking sheet with silicone baking mats or edible rice paper, and set aside. In a very tall-sided pot, add the honey; in a medium pot, add the sugar (reserving two tablespoons), corn syrup and water; use a spoon to gently move the sugar around until there are no dry spots. Place candy thermometers in each pot (being sure they are not touching the bottom of the pots), and bring to a light simmer over medium-low heat. Do not stir either pot during the process. Increase the heat to medium-high, and begin whipping the egg whites (a stand mixer works best to multitask), starting at a low speed, and increasing over time. Once foamy, sprinkle about a half tablespoon of the remaining sugar and beat for another minute. Continue to increase the speed, while continuing to incorporate more sugar, until stiff peaks have formed. Around this time, the honey should be 250 degrees; (if the egg whites are already stiff beforehand, simply decrease the speed to avoid overbeating) if so, slowly pour the honey into the mixer while it’s beating on high. Continue to beat on high while waiting for the sugar-water pot to reach 300 degrees; then, slowly pour it into the mixer while it’s beating on high. Once all the liquid has been added, continue beating on high for 5-10 minutes, or until the mixer’s bowl is cool enough to touch. Then, use a spatula to fold in the pistachios and craisins. Pour onto the lined baking sheet, and smooth out the top. Let it cool at room temperature for at least 4 hours, or until set. Use a knife to cut into bite-sized pieces (pro tip: Consider spraying the blade with non-stick baking spray for cleaner cuts), and wrap in edible rice paper, or the shiny side of parchment paper.

PUMPKIN BREAD

2 cups AP flour

1/2 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cloves 1

/2 teaspoon ground ginger

2 teaspoons cinnamon

1 teaspoon ground nutmeg

3/4 cup unsalted butter, room temperature

2 cups sugar

1 teaspoon vanilla

2 eggs

1 15-ounce can of pumpkin puree

Directions: Preheat the oven to 325 degrees. Line two loaf pans with parchment paper (with overhang on the longest sides), and spray with non-stick cooking spray; set aside. In a bowl, add all the dry ingredients, and mix until combined. Beat together the sugar and butter until slightly fluffy, then add in the vanilla followed by the eggs, one at a time. Add in the pumpkin and stir until combined, and scrape down the sides; then add in the flour and stir until just combined. Pour evenly in two loaf pans, and bake for about 1 hour and 10-15 minutes, or until a toothpick comes out clean.

BAVARIAN PECANS

1/4 cup butter, melted

1 egg white

1 tablespoon water

1/2 cup sugar

3/4 teaspoon cinnamon

1/2 teaspoon kosher salt

2 cups pecans

Directions: Preheat the oven to 325 degrees. Line a baking sheet with foil, then pour the butter onto the foil, making sure to spread evenly. In a bowl, whisk together the egg white and water, until slightly frothy. Add in the pecans, and toss until every pecan is coated. Add the sugar, cinnamon and salt to the bowl, and toss until all the pecans are evenly coated. Pour onto the buttered foil, and bake for 25-30 minutes, taking the pan out of the oven at the 10, 20 and 25-minute mark to toss the pecans, ensuring they will not burn. Once done cooking, cool on the sheet for five minutes, before transferring the pecans to a bowl or plate to finish cooling. Store in an air-tight container.

FUDGE

2 cups chocolate chips of choice

1 14-ounce can sweetened condensed milk

1 1/2 teaspoon vanilla

Flaky sea salt

Directions: Line a 9x9 baking dish with parchment paper, and set aside. In a medium pot over very low heat, combine the chocolate and sweetened condensed milk, and stir continuously with a rubber spatula until it is completely smooth. Stir in the vanilla, and pour onto the parchment. Spread evenly with a spatula. Sprinkle with salt, and let set at room temperature for about 4 hours, or until the fudge is firm enough to cut. Cut the fudge into bite-sized pieces.

SHORTBREAD COOKIES

1 cup unsalted butter

1 cup sugar

3/4 teaspoon almond extract

1/2 teaspoon Kosher salt

2 cups AP flour

Zest of 1 orange

3/4 cup toasted, chopped almonds

Sugar for dusting

Directions: Preheat the oven to 325 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, add the flour, salt, orange zest and almonds, and mix until combined. Beat together the butter, almond extract and sugar until fluffy, then add in the remaining ingredients; mix until just combined (the dough will be very crumbly). Use your hands to pack it together; then, on a lightly floured surface, roll out the dough to about 1/4-inch thick. Use a small cookie cutter to stamp out the cookies, then transfer to the baking sheet about 1 1/2 inches apart. Sprinkle with sugar, and bake for 18-20 minutes, or until just starting to brown. Cool for 5 minutes, then transfer to a wire rack to finish cooling before packaging or serving.