December 2006

The holidays are approaching and spirits are getting high. Why not gather with some friends and family and have yourself a holiday sugar-rush. Together, you can share some laughs, tell a few stories and create a dessert that will please everyone at your holiday table. Below are a few recipes that will enhance your palate and tingle your taste buds.

Ingredients:
¾ Cup Unsalted Butter
1 ½ Cups All-Purpose Flour
1 Cup Firmly Packed Brown Sugar
1 Tablespoon Baking Powder
½ Teaspoon Salt
¼ Teaspoon Ground Cinnamon
1 ½ Cups Milk
½ Cup Dark Molasses
2 Eggs, beaten slightly
2 Teaspoons Vanilla Extract
1 Cup Chopped Pecans
6-8 Ripe Peaches, Peeled & Sliced

Method:
1. Preheat the oven to 350 degrees. Put the butter in an 8 by 12 baking dish and place in the oven to melt
2. In a large bowl, stir together the flour, brown sugar, baking powder, salt and cinnamon. In another bowl mix the milk, molasses, eggs, and vanilla. Stir the milk mixture into the flour mixture until well blended. Stir in the pecans. Remove the hot baking dish from the oven and pour the batter into it. Evenly spoon the sliced peaches with any juices over the batter.
3. Return the dish to the oven and bake until the batter is browned and has risen around the fruit, 40-45 minutes. Transfer to a rack to cool for 30 minutes, then serve warm directly from the baking dish
4. Serve with vanilla bean ice cream and dust with cinnamon

Ingredients:

Pie- Pastry for Double Crust Pie
2 ½ Cup All-Purpose Flour
2 Tablespoons Sugar
1 Teaspoon Salt
½ Cup Chilled Unsalted Butter cut into ¾ in pieces
6 Tablespoons Chilled Vegetable Shortening
6 Tablespoons Very Cold Water

Filling
2 ½ lbs Macintosh Apples, Peeled, Cored, and Sliced
¾ Cup Cranberries
1 Cup Firmly Packed Brown Sugar
¼ Cup All-Purpose Flour
1 ¼ Teaspoons Ground Cinnamon
¼ Teaspoon Fresh Nutmeg
1 Teaspoon Vanilla Extract
Pinch of Salt


Method:
1. To make the pastry in a food processor, combine the flour, sugar, and salt and pulse to blend. Add the butter and shortening and pulse until the fats are in ½ in pieces. Add the water and pulse again until the dough just begins to come together in a rough mass.
2. Turn the dough out onto a lightly floured work surface, divide in half, and shape each half, into a 5 in disk. Wrap the disk in plastic wrap and refrigerate until well chilled at least 2 hours
3. Preheat the oven to 425 and line a jelly-roll pan or baking sheet with aluminum foil. Have a 9 in pie dish ready. On a lightly floured work surface, roll out 1 of the disks into a 14 in round and drape it over the top of the pie pan and then pressing it into the bottom and sides of the pies. Cover the pastry lined dish with plastic wrap and roll out the other disk and use the same method.
4. In a large bowl, combine the apples, cranberries, brown sugar, flour, nutmeg, cinnamon, vanilla and salt. Toss with a fork or spoon until well blended
5. Uncover the pastry. Pile the apple mixture into the lined pie dish along with any accumulated juices. Brush the dough around the edges of the pie dish with water. Drape the second piece over the top of the pie and cut the edges as needed, then crimp the edges to seal. With a paring knife cut 3 vents in the top crust and brush with melted butter
6. Set the pie dish on the foil lined pan and bake for 15 minutes. Reduce heat to 350 and continue to cook until the apples are very tender, about 50 minutes. Transfer to a rack and let cool. Serve the pie and warm at room temperature

Ingredients:
¼ Cup Sugar
½ Cup Water
1 Star Anise
1 Cup Stemmed Cherries or other Large Sweet Cherries
4 Eggs
2 Tablespoons Milk or Water
4 Slices day-old Brioche or Sweet Bread cut ½ in thick
3 Tablespoons Unsalted Butter
Confectioners Sugar

Method:
1. In a saucepan over medium heat, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves. Add the star anise and cook until a syrup forms 4-5 minutes stirring occasionally. Add the cherries and continue to cook, stirring often, until softened 7-8 minutes. Remove from the heat and cover to keep warm
2. In a shallow baking dish just large enough to hold the brioche slices in a single layer, whisk together the eggs and milk or water until blended. Add the bread slices and let soak for 1-2 minutes then turn over and soak the other side until all the liquid is absorbed
3. In a frying pan over medium heat, melt the butter and add the slices turning once until golden 6-8 minutes total
4. Transfer a slice of the bread onto each of the 4 plates and spoon equal amounts of the warm cherries and their sauce over each slice. Garnish with a sprig of mint and dust with confectioners sugar.
 

Ingredients:
2 Cups Hazelnuts
1 ¼ Cups Sugar
1/3 Cup All-Purpose Flour
8 Egg Whites
½ Teaspoon Salt
1 Teaspoon Vanilla Extract

Method:
1. Preheat the oven to 350. Butter a 9 in spring form pan with 3 in sides. Dust the pan with flour and tap out the excess
2. In a food processor, combine the nuts with ½ cup of sugar and process to chop finely. Add the flour and pulse to blend. Transfer to a large bowl and set aside
3. In another bowl, using a electric mixer set on low, beat together the egg whites and slat until foamy. Increase the speed to high and gradually add the ¾ cup of sugar until the whites form soft peaks. Add the vanilla and beat until stiff, about 2 minutes longer. Using a rubber spatula, fold about 1/3 of the egg whites into the ground nut mixture to lighten it. Gradually fold in the remaining whites just until no white streaks remain. Spoon the mixture into the prepared pan spreading evenly
4. Bake until a wooden toothpick inserted into the center comes out clean, about 55 minutes later. Transfer to a wire rack and let cool in the pan for 10 minutes. Release the pan sides and slide then cake off the base onto the rack. Let cool completely before serving
5. Garnish with powdered sugar and serve with a orange compote (if available)

Ingredients:
1 Envelope of active dry yeast
1 Cup Lukewarm Water
½ Teaspoon plus 1 Tablespoon sugar
4 ½ Cups All-Purpose Flour
5 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Salt
¾ lb Red Wine Grapes
2 Sprigs of Rosemary
Sugar for Dusting

Method:
1. In a small bowl, sprinkle the yeast over the lukewarm water and stir gently. Stir in the ½ teaspoon sugar and let the mixture stand until creamy about 5 minutes
2. In a large bowl, mound the flour and make a well in then center. Pour the yeast mixture and 4 tablespoons of the EVOO into the well and sprinkle in the salt. Stir in a circular motion, incorporating all of the flour until the ingredients are well combined and rough dough is formed
3. Turn the dough out onto a lightly floured work surface and knead until smooth and soft, about 10 minutes. If the dough is very sticky, add small amounts of flour as you work the dough. Shape the dough into a ball and place it in a well-oiled bowl. Turn to coat with oil and cover the bowl with a damp cloth and set in a warm place to rise until the dough has doubled in volume about 1 hour later
4. Preheat the oven to 375 and oil a 9 x 13 x 2 in bake pan
5. Punch down the risen dough and return it to the floured surface and knead it for another 10 minutes. Divided the dough in half. Roll out half of the dough into a size that roughly matches the size of the prepared pan. Transfer the rolled-out dough to the prepared pan and scatter ½ of the grapes and ½ of the rosemary (chopped finely) evenly over the surface. Sprinkle with the 1 tablespoon sugar
6. Roll out the second half of the dough on the floured surface into a sheet of the same size and lay it on tip of the grape and herb covered dough. Cover evenly with the remaining grapes and rosemary and drizzle with the remaining 1 tablespoon of EVOO. Cover the pan with a damp towel and set in warm place until the dough has doubled about 30 minutes.
7. Bake until a soft gold on top, 30-35 minutes. Remove the pan from the oven and transfer to a wire rack to cool until warm. Remove the bread form the pan, dust the surface with sugar and cut into squares to serve. The bread can be stored well wrapped for up to 2 days and reheated or served at room temperature.

Ingredients:
2 Whole Eggs, plus 1 Egg yolk
½ Cup Sugar
2 ½ Cups Cake Flour
1 Teaspoon Salt
1 ½ Teaspoons Grated Lemon Zest
1 Cup Toasted Almonds and Chopped Coarsely
2 Tablespoons Milk

Method:
1. In a bowl, using a fork, beat together the whole eggs, egg yolk, and sugar until light and creamy. Pour the flour into a mound on a work surface. Add the baking powder, salt, and lemon zest and stir briefly. Make a well in the center of the mound and add the egg mixture. Using the fork, swirl the mixture slowly to incorporate the flour from the sides of the well. Add the almonds and knead to distribute evenly. The dough will be sticky. Spoon into a large heavy plastic bag and refrigerate for 1 hour.
2. Preheat the oven to 375. Line a baking sheet with parchment paper
3. Snip a corner off the bag containing the dough and squeeze onto the lined baking sheet making 2 logs about 2 inches wide and 12 in long. Space them far apart as they will expand in the oven. Brush the top of each log with milk. Bake the logs until light gold, about 25 minutes. Remove from the oven and reduce the temperature to 275. Let baked dough cool for 5 minutes.
4. Transfer the logs to a cutting board and using a long serrated knife, cut crosswise into slices ¾ in wide. Place the slices cut side down on the baking sheet and bake until golden about 30 minutes longer. They will be quite dry, but they can be stored in a air tight container for up to 1 week

Ingredients:

Pastry
3 Cups Unbleached All-Purpose Flour
½ Cup Sugar
2 ½ Teaspoons Baking Powder
½ Teaspoon Salt
6 Tablespoons Unsalted Butter (at room Temp) cut into small pieces
2 Eggs
¼ Cup Milk
1 Teaspoon Vanilla Extract

Filling
2 Cups Dried Figs stemmed
½ Cup Walnuts Lightly Toasted
1/3 Cup Honey
¼ Cup Fresh Orange Juice
1 Teaspoon Ground Cinnamon
1 Teaspoon Grated Orange Zest
¼ Teaspoon Ground Cloves

Decoration:
1 Egg White Beaten
Colored Candy Sprinkles for Garnish

Method:
1. To make the pastry, in the bowl of a stand mixer, stir together the flour, sugar, baking powder and salt. With the mixer set on medium, beat in the butter. In another bowl, whisk together the eggs, milk, and vanilla until blended. Pour it over the flour mixture and mix until blended. Gather the dough into a ball. Place on a sheet of plastic wrap and flatten into a disk. Wrap well and refrigerate for at least 3 hours or for as long as overnight
2. To make the filling, in a food processor, combine the figs and walnuts. Pulse to chop coarsely. Add the honey, the orange juice and zest, the cinnamon and clove. Process until well blended
3. Preheat the oven to 375 and butter a large baking sheets
4. On a lightly floured work surface, shape the dough with your hands into a thick rectangle. Roll out into a 18 x 9 in rectangle. Using a sharp pairing knife or a pastry wheel, trim the edges so they are straight, reserving the scrapes. Spoon the filling into an even strip 2 in wide lengthwise down the center of the rectangle. Lift one long side of the dough over the filling, and then fold the other side over the top. Press to seal. Carefully slide the log onto the prepared baking sheet, placing it seam side down. Bring the ends together to form a ring and pinch together to seal.
5. Re-roll the scraps. With a pairing knife or cookie cutter, cut flowers, vines, and leaves. Brush the top and sides of the ring with some of the egg whites. Arrange the decorations on top of the ring. Brush the ring and decorations with egg white. Sprinkle with the candy sprinkles.
6. Bake until golden brown, about 40 minutes. Transfer to a rack and let cool on the baking sheet for 10 minutes. Slide the cake onto the rack and let cool completely
7. Serve at room temperature, cut into thin slices. To store, wrap tightly and keep at room temperature for up to 3 days.

Ingredients:
1 lb Strawberries Halved and Quartered
¾ lb Rhubarb cut into ¾ in Pieces
1 Teaspoon Vanilla
1 ¼ Cups Sugar
1 Cup All-Purpose Flour
1 ½ Teaspoons Finely Grated Lemon Zest
2 Pinches of Salt
½ Cup Old Fashioned Rolled Oats
½ Cup Firmly Packed Brown Sugar
½ Teaspoon Ground Cinnamon
6 Tablespoons Chilled Unsalted Butter Cut into Pieces
1 Cup Chopped Walnuts or Pecans
Sweetened Whipped Cream(Optional)

Method:
1. Preheat the oven to 375. Butter a shallow 2 qt baking dish. In a bowl, toss together the strawberries, rhubarb, and vanilla. Sprinkle the granulated sugar, ¼ cup of the flour, lemon zest, and 1 pinch of salt over the fruits and toss gently to coat. Spread evenly in the prepared dish.
2. In a bowl, combine the oats, brown sugar, remaining ¼ cup flour, cinnamon, and remaining pinch of salt. Add the butter and using a pastry blender, cut in until the butter is in small pieces and the mixture begins to hold together. Add the nuts and mix just until combined. Scatter the tipping over the rhubarb.
3. Bake the crisp until the filling bubbles and the topping is browned, about 45 minutes. Remove from the over and spoon the crisp onto individual plates. Top with whipped cream and 1 sliced strawberry