Baking for the holidays

The Joy of Holiday Baking

BY ROBIN FANNON OF RSVP ROBIN PHOTOGRAPHY BY RALPH DEMILIO

Does baking revive your soul? If so, then you have come to the right place! Christmas baking season is upon us, and this year we can safely, gather together, and indulge in some tasty treats. The sheer joy that radiates from a child’s face when handed a sweet is truly priceless. I’ve actually never met anyone that didn’t enjoy a scrumptious, sweet concoction still warm from the oven. My own mother was a huge apple pie and vanilla ice cream fanatic, and I have definitely inherited her taste buds. Walking into a room that has the sweet and savory aromas of vanilla, cinnamon, gingerbread, cloves and oranges evokes not only the spirit of the holiday, but also the comforting feeling of being home.

Here is a pro tip...when creating a dessert buffet, it’s a great idea to borrow the components used in any other design project; think about texture, scale, color and incorporating a variety of flavors. Years ago, while attending a cooking demonstration at The French Culinary Institute in New York City, given by the great chef, Anne Rosenzweig of Arcadia restaurant and The Lobster Club, she described to us her idea of the world’s most perfect food; A dark chocolate covered pretzel. She explained to us how it has all the components needed for a great culinary experience; salty, crunchy, sweet, bitter, savory, and creamy. I have never forgotten her philosophy and refer back to it again and again. Now, some of you reading this may think that sugar is, in fact, the devil. This article is definitely not for you, and you have permission to skip the recipe part, and just wistfully enjoy the photos! There is such a thing as healthy baking and we’ll address that at a later time. For now, it’s Christmas, and this year in particular everyone deserves to luxuriate in something sinful.

So pre-heat those ovens and get your “mise-en place”. Unlike the art of cooking, baking is more of a science. Most recipes need some precise measuring, but that doesn’t mean you can’t be creative. Most importantly, make wonderful, happy memories. As the classic Hugh Martin lyrics say, have yourself a merry little Christmas; let your heart’s be light. Next year all our troubles will be out of sight!

Old Fashion Chocolate Chip Cookies

INGREDIENTS » 2 1/4 cups all-purpose flour » 1 teaspoon baking soda » 1/2 teaspoon salt » 1 cup butter, softened » 3/4 cup granulated sugar » 3/4 cup packed brown sugar » 1 egg » 1 teaspoon vanilla » 2 cups semisweet chocolate chips » 1 cup coarsely chopped nuts, if desired INSTRUCTIONS • Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside. • In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally. • Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts • Onto ungreased cookie sheets, drop dough by rounded tablespoonful 2 inches apart. • Bake 8 to 10 minutes or until light brown (centers will be soft).

Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

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Old Fashioned Lattice Crust Apple Pie

FOR THE CRUST: » 2½ cups all-purpose flour » 2 tablespoons granulated sugar » 1 teaspoon fine sea salt or table salt » ½ pound (2 sticks) cold, unsalted butter, cut into ½-inch cubes » ½ cup ice-cold water

FOR THE FILLING: » 2/3 cup packed light brown sugar » 3 tablespoons all-purpose flour » 1 teaspoon ground cinnamon » ½ teaspoon freshly grated nutmeg » pinch of ground cloves » ¼ teaspoon fine sea salt » 4 Granny Smith apples, peeled, cored, and cut into ½-inch wedges » 3 Golden Delicious apples, peeled, cored, and cut into ½-inch wedges » 2 tablespoons unsalted butter, thinly sliced » about 1 teaspoon whole milk » 2 teaspoons raw sugar » vanilla ice cream, for serving

TO MAKE THE CRUST: • In a food processor, pulse the flour, sugar, and salt to blend. Add the butter and pulse about 10 times, until the butter is in pea-size pieces. While pulsing the food processor, drizzle the ice water through the feed tube and process just until moist clumps form. Transfer the dough to a work surface, divide it in half, making one half slightly larger than the other, and form into 2 thick disks.

Wrap each in plastic wrap and refrigerate for at least 30 minutes, and up to 1 day. • Position a rack on the lowest rung of the oven and preheat to 425°F. (Being near the source of heat helps the bottom crust bake and brown properly.) • To make the filling: • In a large bowl, whisk the brown sugar, flour, cinnamon, nutmeg, cloves, and salt together.

Add the apple wedges and mix to combine.

TO MAKE THE PIE: • Unwrap the larger disk of dough, set it on a floured surface, and lightly dust the top of the dough. Roll out the dough into a 13-inch circle, occasionally rotating the dough and dusting it with flour to prevent sticking. Brush away the excess flour and transfer the dough to a 9½-inch glass pie plate, centering it in the pie plate and letting the excess dough hang over the edges.

Lightly press the dough into the dish. Refrigerate the pie shell. • 2. On the floured surface, roll out the other disk of dough into a 12-inch round. Using a large knife, cut 10 1-inch-wide strips from the dough round. • 3. Spread the apple mixture in the pie shell, then scatter the sliced butter on top. Arrange the dough strips over the filling, forming a lattice (see “How To Lattice” below). Trim the dough overhang to ¾ inch. Pinch the bottom crust and strips together and fold the overhang under.

Crimp the edges to seal. Lightly brush the lattice with the milk and sprinkle the raw sugar over it. • 4. Bake the pie on the rack above the baking sheet for 20 minutes. Reduce the oven temperature to 350°F and bake the pie for about 55 minutes more, or until the crust is deep golden and the filling is bubbling. If the crust begins to brown too quickly, tent the pie with foil. Let the pie cool on a wire rack until warm, about 1 hour.

TO SERVE: • Cut the pie into wedges and serve with ice cream.

HOW TO LATTICE: • The word “lattice” refers to the strips of pastry

woven together to create the top crust. Once you get going, latticing is a pretty simple technique, and it’s fun to do. If weaving feels a bit intimidating, though, just lay half of the strips across the pie parallel to each other, then lay the remaining strips across them, perpendicular to the bottom strips. Don’t worry if your strips aren’t perfect—all the more handmade charm. • Here’s how to form a woven lattice: Lay half of the strips across the filling, spacing them evenly. Fold back every other strip; then place another strip perpendicular at the folded edge of the strips. Unfold the folded strips so they lie over the perpendicular strip. Fold back the other set of strips. Stopping about 1 inch from the first perpendicular strip, place a second perpendicular strip at the folds, and unfold the folded strips. Repeat with the remaining 3 pastry strips to cover the pie with the lattice.

Peppermint Chocolate Drizzled Popcorn

INGREDIENTS » 4 Candy Canes, crushed (or about 1/2 cup crushed candy canes) » 1 Tbsp Coconut Oil » Approximately 5 ounces of popcorn (or 1 bag) » ¼ teaspoon p Salt » 3 oz of dark chocolate chips and 3 oz of white chocolate chips

INSTRUCTIONS • Line a large baking sheet with parchment paper. • Break the candy canes apart into crumbs by putting them in a plastic bag and breaking them apart with a rolling pin. • Spread the popcorn (your favorite homemade popcorn recipe or your favorite unflavored store bought brand is fine) on the prepared baking sheet. • Melt the chocolate with the coconut oil in a bowl over a double boiler stirring every 10 seconds to prevent burning. While the chocolate is still hot, scatter the peppermint over the top. Using a fork, drizzle the chocolate mixture over the popcorn. Leave the popcorn at room temperature until the chocolate completely cools and hardens, about 1 hour. Break apart and store in an airtight container.

Rustic Ginger/Pear Crostata

FOR THE DOUGH » 1 1⁄2 cups all-purpose flour » 1 tablespoon granulated sugar » 1⁄2 teaspoon kosher salt » 1 stick unsalted butter, frozen and cut into small pieces » 1 tablespoon apple cider vinegar » 1⁄4 cup ice water » 1 large egg, beaten, for egg wash » Turbinado sugar, for sprinkling FOR THE FILLING » 1/3 cup sugar » 2 tablespoons lemon zest » 1⁄4 teaspoon cinnamon » 1 tablespoon zested or minced fresh ginger » 1 tablespoon fresh lemon juice » 1 vanilla bean, cut lengthwise, seeds scraped and pod reserved for another use (or 3 teaspoons vanilla extract) » 4 Pears, halved, cored, and thinly sliced or cut up into small chunks

INSTRUCTIONS • Preheat the oven to 400ºF • Place the flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the butter is in pea-size pieces. In a small bowl, combine the vinegar and ice water. Slowly pour the vinegar water into the food processor, pulsing to combine. Pulse just until the dough begins to hold together. Transfer it to a clean work surface and pat together. Shape the dough into a round. Wrap dough in plastic wrap and refrigerate for at least 1 hour and up to 2 days. • In a large bowl, massage the sugar and lemon zest with your fingers to release the essential oils. Add the ginger and toss together with the lemon juice and vanilla bean until well combined. Spread the paste-like filling onto the center of the dough, leaving a 2- to 3-inch border along the edges. Fan out the thinly sliced pears and place haphazardly on top of the center of the dough, covering the filling. Fold the edges up over the pears and press gently to seal. Make an egg wash by whisking the egg with 1 tablespoon of water. Brush the dough with the egg wash and sprinkle with raw sugar. Sprinkle additional raw sugar over the pears. • At this point you can bake the tart for 30-35 minutes or until the pastry is golden brown, or place the entire tart in the freezer for 30 minutes or overnight.

Guava Thumbprint Cookies

INGREDIENTS » 1 cup softened butter » 1/2 cup powdered sugar for recipe and 1/4 cup more for dusting cookies » 2 teaspoon vanilla extract » 1/4 teaspoon sea salt » 2 cups flour » 1/2 cup guava jelly (or any other flavor fruit preserves of your choice)

INSTRUCTIONS • Preheat oven to 325° F. • Line baking sheet with parchment paper. • In a bowl or using a stand mixer, mix butter and sugar until the mixture reaches a fluffy consistency. • Add in vanilla and salt and mix. • Add in flour and gently mix in, making sure not to overmix. • Roll tablespoons of dough into balls that are about 1 inch in size. • Place onto baking sheet. • Use your thumb or a spoon to make indents on the balls of dough. Fill each indentation with a teaspoon of preserves. • Bake for about 12 minutes or until golden brown, making sure to check for burning. • Take the cookies out of the oven and allow them to cool. After the cookies are cooled, sprinkle powdered sugar over them.

Snow Cupcakes

WHITE CAKE INGREDIENTS » 6 tablespoons butter, softened » 2 cups sugar » 4 large eggs » 2 ¾ cups all-purpose flour » 2 teaspoons baking powder » ½ teaspoons salt » 1 cup buttermilk » 1 ½ teaspoons vanilla extract » 1 ½ teaspoons almond extract » Paper baking cups

SNOW ICING INGREDIENTS » 1 (8 oz.) package cream cheese, softened » ½ cup butter, softened » 2 (16 oz.) packages powdered sugar » ¼ teaspoon salt

INSTRUCTIONS • To prepare White Cake, Preheat oven to 350°F.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. • Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts. • Place paper baking cups in 2 (12-cup) muffin pans, spoon batter into cups, filling two-thirds full. • Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. • To prepare frosting, beat cream cheese, butter on medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 6 cups • When the cupcakes are completely cool, use a fork to mount the icing up on the cupcake to resemble freshly fallen snow. Decorate with your favorite cake decorating accessories.

Cranberry/ Pistachio Biscotti

INGREDIENTS » 1/2 cup dried cranberries » 1/2 cup boiling water » 3 cups all-purpose flour, plus more for dusting » 2 teaspoons baking powder » 1/4 teaspoon salt » 4 tablespoons unsalted butter, room temperature » 1 cup sugar, plus more for sprinkling » 3 large eggs, plus 1 large egg, lightly beaten » 2 teaspoons pure vanilla extract » 1/2 cup (2 1/2 ounces) unsalted pistachios, coarsely chopped

DIRECTIONS • Preheat oven to 375°F. • Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes.

Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla.

Add flour mixture, and mix on low speed until combined. Mix in cranberries and pistachios. • Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar. • Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes.

Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300°F. • Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inchthick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes.

Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.