7 minute read
GOOD EATS
Who needs fruitcake? Use dried fruit in lots of dishes to add a touch of holiday spirit.
RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY
Ch ry hazelnut butt cookies
Prep: 20 minutes | Chill: 1 hour | Bake: 12 minutes | Servings: 24 1 cup raw hazelnuts ½ cup sugar 1½ cups fl our + more for dusting ½ teaspoon baking powder ½ teaspoon salt 1 cup cold unsalted butter, sliced
1 large egg 2⁄3 cup dried cherries, minced Preheat oven to 350 F. Spread hazelnuts on a small baking sheet and toast 8 to 10 minutes, until fragrant. Cool to room temperature, then husk by rubbing a handful of hazelnuts between your hands. Place hazelnuts and sugar into a food processor and pulse until fi nely ground. Add in fl our, baking powder, and salt, pulsing until incorporated. Pulse in butter and egg until dough forms. Toss minced cherries in a bit of fl our, then mix into dough. Form into a 12-inch cylinder (using a little extra fl our if needed), cover in plastic, and refrigerate 1 hour. Preheat oven to 325 F. Remove dough from refrigerator. Cut into half-inch slices and place a half-inch apart on parchmentlined baking sheets. Bake, rotating sheets halfway through, until shortbread edges are lightly browned, about 12 to 15 minutes. Let cool, then store in an airtight container for up to 5 days. Makes approximately 24 cookies.
Per serving: 281 calories, 20 grams fat (10 grams saturated fat), 56 milligrams cholesterol, 213 milligrams sodium, 24 grams total carbohydrates, 2 grams fi ber, 3 grams protein.
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Fig stuffing
Prep: 15 minutes | Bake: 20 minutes | Servings: 8 Note: Both mission and/or golden fi gs are delicious in this dish. 6 tablespoons unsalted butter 1 medium yellow onion, diced 2 stalks celery, diced 12 unsweetened dried fi gs, sliced (approx. 1 cup) 1½ cups turkey, chicken, or vegetable stock 1 tablespoon rosemary 2 tablespoons fresh thyme (or 1 teaspoon dried) 2 tablespoons fresh sage (or 1 teaspoon dried) 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon black pepper 8 cups cubed, day-old sourdough bread (approx. 1 pound) 1 apple (Gala, Cortland, McIntosh), cored and chopped Preheat oven to 375 F. In a medium skillet, melt butter over medium heat. Stir in onion and celery and saute until soft, about 7 minutes. Add in fi gs, then slowly pour in stock and add all herbs and seasonings. Continue cooking for 5 minutes. Evenly distribute bread cubes and chopped apple in a 9 x 13-inch casserole dish. Evenly pour stock mixture over top and toss to coat. Bake uncovered for 15 to 20 minutes.
Per serving: 331 calories, 10 grams fat (6 grams saturated fat), 23 milligrams cholesterol, 871 milligrams sodium, 55 grams total carbohydrates, 5.5 grams fi ber, 8 grams protein.
Dried fruit sweet rolls
Prep: 15 minutes | Proof: 3 hours | Bake: 20 minutes | Servings: 9 3 medium overripe bananas, peeled 1 large egg 1 teaspoon instant dry yeast ½ teaspoon salt 1 cup chopped dried fruit (raisins, golden raisins, apricots, cranberries, and/or pineapple) 1⁄3 cup unsalted butter, melted and cooled 2¼ cups all-purpose fl our extra butter for greasing pan and brushing tops (salted or unsalted)
In a large bowl, mash bananas well, add egg, and mix together. Add yeast, salt, dried fruit, and melted butter, mixing well to combine. Add fl our in two batches, mixing with a spatula or paddle until all fl our has been incorporated and the dough is sticky. Scrape sides of bowl, placing the dough in a round shape in the center. Cover and let rise for 1½ hours, or until doubled in size. Drop onto a lightly fl oured surface and work into a cylinder shape. Cut into 9 equal pieces. Tuck the bottom of each piece into the middle and roll into a tight ball. Place rolls into 10 x 10-inch baking dish greased with butter so the rolls are touching. Cover and proof for another 1½ hours, or until doubled in size. Uncover and brush with melted butter. Preheat oven to 350 F and bake for 20 to 25 minutes. Let cool to the touch, then tear apart and serve. Store in an airtight container for up to 3 days. Eat for breakfast, a snack, or a sweet dinner roll.
Per serving: 275 calories, 11 grams fat (7 grams saturated fat), 48 milligrams cholesterol, 210 milligrams sodium, 40 grams total carbohydrates, 2.5 grams fi ber, 5 grams protein.
Tart and sweet wild rice salad
Prep: 10 minutes | Servings: 6 1 shallot, quartered ¼ cup champagne or white balsamic vinegar 3 to 4 cups cooked and cooled wild rice 1 tablespoon Dijon mustard 1 teaspoon salt ¼ teaspoon black pepper 1⁄3 cup red onion, fi nely chopped 1 red bell pepper, fi nely chopped ½ cup sliced or slivered almonds ¾ cup dried black currants, blueberries, or cranberries ¼ cup olive oil
With a blender or food processor, blend fi rst 6 ingredients (shallot through black pepper) until smooth and creamy. Set aside. In a large bowl, mix remaining ingredients. Pour dressing on top and toss until coated. Serve slightly warmed. Store in airtight container for up to a week.
