CHRISTMAS 20
FIG & WALNUT COOKIES
PASTRY DOUGH
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
2/3 cup sugar
1 teaspoon lemon zest
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
FILLING & COOKIES
9 ounces dried Mission figs, stems discarded
1/2 cup raisins
3/4 cup honey
1/3 cup orange juice
1 tablespoon ground cinnamon
1 teaspoon grated lemon zest
1 cup walnuts, chopped
1 large egg, beaten to blend
For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
CHICKEN SAUSAGE PATTIES
3 tablespoons EVOLA — extra virgin olive oil, divided
1 small onion, finely chopped
1/4 red bell pepper, finely chopped
1 pound ground chicken
1 teaspoon poultry seasoning, 1/3 palmful
1 teaspoon fennel seeds, 1/3 palmful
1/2 teaspoon allspice, eyeball it in your palm
1 tablespoon grill seasoning, a palmful, such as Montreal Steak Seasoning
To a small skillet preheated over medium heat, add 1 tablespoon EVOLA, 1 turn of the pan. Add onions and peppers and cook until tender. Transfer to a small bowl or plate to cool 5 minutes.
Place chicken in a mixing bowl and add cooled veggies, poultry seasoning, fennel seeds, allspice and grill seasoning. Mix and form 8, 2 to 3 inch patties. Preheat a large nonstick skillet over medium high heat and cook patties 3 to 4 minutes on each side. Yield: 8 2-ounce patties, 4 servings
HOLIDAY EGGNOG
1 quart Natural Flavors Vanilla Yogurt
8 oz Eggbeaters (egg substitute)
1 cup sugar
2 teaspoons non-alcoholic rum extract
dash of cinnamon and nutmeg
Beat egg substitute and sugar together until frothy.
Add yogurt and rum extract, whisking well to blend.
Stir in cinnamon and nutmeg.
Keep chilled until ready to serve.
Yield: Makes 5 cups (10, 1/2 cup servings).
CRANBERRY BEANS
In Italy, cranberry beans are called Borlotti. A beautiful salad bean or served in your green chili receipe. It maintains its color and stands out wonderfully when cooked with tomatoes and served over a bed of rice.
CRANBERRY BEAN CHOWDER
8 oz. cranberry beans
6 cups water
1 large onion, finely chopped
2 celery sticks, thinly sliced
3 oz. frozen or fresh cranberries
3 potatoes, peeled and diced
1 cup half and half cream
2 tbsp. fresh garden herbs, finely chopped (hyssop, parsley, chives)
1 large bay leaf
1 large clove elephant garlic, crushed
2 tsp. salt
3 tsp. coarsely ground black pepper
Bring water to a boil in a deep pan.
Add beans, onion, celery sticks, cranberries, potatoes, garden herbs, bay leaf, elephant garlic, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.
Reduce heat and simmer for 2 hours until smooth. Put in blender for a smoother soup. Serve red hot with buttered hot rye bread.
Serves 6
CRANBERRY, GARLIC & WINE
2 cups cooked Cranberry beans
2 cloves of Garlic crushed
5 Table spoons of Extra Virgin Olive oil
1/2 cut wine
20 pitted black olives
Chopped parsley to taste
To a large sauce pan, add the garlic, wine and Extra Virgin Olive oil. Cook for a few a couple minutes. Add the Olives and beans and heat thoroughly and sprinkle the parsley over it and serve.
KRINGLE
Kringle is a favorite bread to serve at Christmas, Easter, anniversary celebrations, or any special occasion in Denmark. The bread was developed in the 1800's when Danish bakers went on strike to receive wages rather than just their customary room and board. Bakery owners rebelled and brought in bakers from Austria instead. The Austrian bakers had a unique method of folding light yeast dough with layers of butter to produce a flaky crust. When the strike was finally settled, the Danish bakers were so impressed with the Viennese bread, they adopted the technique themselves. Many Danes settled in Wisconsin in the late 1800's and brought with them their craft of making Kringle and other Danish pastries. Originally Kringle was made into a pretzel shape, but customers complained that there wasn't enough filling in the overlapping areas of dough. The current shape was developed in Wisconsin and spread back to Denmark.
NOTE
Don't throw out the egg whites--all will be used before you finish. Kringle dough is mixed--not kneaded--so a bread machine is not recommended. The dough MUST be made a day ahead and refrigerated overnight. The almond filling is the most traditional, but fruit and nut fillings are gaining popularity.
DOUGH
1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (about 110 degrees)
3/4 cup heavy cream
3 large egg yolks
1 large egg white
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon ground cardamom
3 1/2 cups unbleached all-purpose flour
1 cup (2 sticks) unsalted butter, very cold
APPLE PECAN FILLING, recipe follows
TOPPING
1 large egg white
Sliced almonds
2 tablespoons granulated sugar
For the Dough:
In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white. Whisk to combine.
In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough.
Overnight rise:
Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
Shape:
Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes.
Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
Second Rise:
Cover the with a tightly woven towel and let rise for 1 hour.
Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
Final Preparation:
For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar.
Bake and Cool:
Bake for 25 minutes until the internal temperature of the bread reached 190 degrees. Immediately remove the bread from the baking sheet and place on a rack to cool.
APPLE PECAN FILLING
1 cup light brown sugar, packed
2 cups finely chopped, peeled and cored Granny Smith apples
1 cup finely chopped pecans
4 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves.
CHRUSCIKI
Polish Cookies
The dough for these cookies is not very sweet -- most of the sweetness comes from the powdered sugar sprinkled over the cookies.
TIPS
The eggs and the butter need to be at room temperature before beginning!
While you can mix this dough by hand, It's recommended an electric mixer be used. It really needs a lot of beating and kneading.
It's best to do the rolling out, cutting and shaping all the cookies first, keeping them on a baking sheet, lightly covered with a barely damp clean kitchen towel, until you are ready to fry them.
2 eggs at room temperature
4 egg yolks at room temperature
1/2 teaspoon salt
1/2 cup confectioner's sugar
1/4 cup softened butter
1 shot (1 1/2 ounces) of brandy, rum, brandy, or whiskey
vegetable shortening, canola oil or lard for frying
confectioner's sugar for dusting
Makes About 6 Dozen Cookies
In the bowl of an electric mixer with the whisk attachment, beat eggs, egg yolks and salt until thick and lemon colored. Slowly beat in the powdered sugar, brandy and alcohol of choice.
Change to the dough hook attachment on the mixer. Slowly mix in 2 cups of flour. Use the dough hook to knead the dough for 3-5 minutes. The dough should be thick, almost like bread dough.
Rolling and Frying the Cookies
To roll the dough you will be working with small balls of dough. Keep the rest of the dough in the bowl, covered with a clean damp kitchen towel to keep it from drying out while you are working.
Take a piece of dough about the size of a baseball. On a floured surface, use a rolling pin to roll the dough out very thin -- 1/8 of an inch at the most!
Take a sharp knife and cut the rolled out dough into strips about 2 inches wide. Then cut the other way on a diagonal to make pieces of dough that are about 2 inches by 4 inches.
Take your knife and cut a small slit (1 inch or less) in the center of each piece.
To form the cookie, take one end and place it through the slit.
Very gently pull the end of the dough through the slit to form a bow shaped cookie.
In a large pot or deep skillet heat about 3-4 inches of shortening, oil or lard until very hot. (You could alternatively use a deep fat fryer with clean oil.) Test the oil by putting in a small scrap of dough, it should sink to the bottom then immediately float to the top. When this happens your oil is ready.
Fry the cookies in small batches -- depending on the size of your pot -- no more than 6 at a time. Fry for about 30 seconds then use tongs to gently turn the cookies over. The cookies should just be barely golden brown. Drain on paper towels or on a wire rack set on a baking sheet. Dust liberally with confectioner's sugar. Store cool cookies in an airtight container for a week or so.
CHRUSCIKI ROSETTES 2
Polish Cookies
This recipe is a variation of the above cookies. It uses exactly the same dough, but the way you cut and put the cookies together is entirely different. The result is a cookie "flower."
2 eggs at room temperature
4 egg yolks at room temperature
1/2 teaspoon salt
1/2 cup confectioner's sugar
1/4 cup softened butter
1 shot (1 1/2 ounces) of brandy, rum, brandy, or whiskey
1 egg white
vegetable shortening, canola oil or lard for frying
confectioner's sugar for dusting
1 cup or so of jam, jelly or candied cherries (optional)
Makes About 3 Dozen Cookies
In the bowl of an electric mixer with the whisk attachment, beat eggs, egg yolks and salt until thick and lemon colored. Slowly beat in the powdered sugar, brandy and alcohol of choice.
Change to the dough hook attachment on the mixer. Slowly mix in 2 cups of flour. Use the dough hook to knead the dough for 3-5 minutes. The dough should be thick, almost like bread dough.
Rolling and Frying the Cookies
To roll the dough you will be working with small balls of dough. Keep the rest of the dough in the bowl, covered with a clean damp kitchen towel to keep it from drying out while you are working.
Take a piece of dough about the size of a baseball. On a floured surface, use a rolling pin to roll the dough out very thin -- 1/8 of an inch at the most!
Go through your cupboard and find three glasses in descending sizes (or if you have 3 round cookie cutters of different sizes, so much the better). Each rosette is comprised of 3 circles of dough, so use the glasses to cut circles out of the thinly rolled dough.
Take a sharp knife and cut slits evenly around the circles from the outside edge to not quite to the center. Cut 6 slits in the largest circle and 4 slits into each of the 2 smaller circles
Brush a small amount of eggwhite onto the center of the largest circle. Staggering the slits so they are place on top of each other, center the second circle on top of the first, pressing gently so the egg white acts like glue to hold the two together. Repeat with the last circle.
In a large pot or deep skillet heat about 3-4 inches of shortening, oil or lard until very hot. (You could alternatively use a deep fat fryer with clean oil.) Test the oil by putting in a small scrap of dough, it should sink to the bottom then immediately float to the top. When this happens your oil is ready.
Use a large slotted spoon to gently lower each rosette into the hot oil Fry the cookies in small batches -- depending on the size of your pot -- no more than 3 at a time. Fry for about 1 minute (possibly a little less) then use tongs to gently remove the cookies. The cookies should just be barely golden brown. Drain on paper towels or on a wire rack set on a baking sheet. Dust liberally with confectioner's sugar. If desired fill the center of the rosette with a dab of jam or jelly or a candied cherry. Store cool cookies in an airtight container.
A friend sent me these. Too cute not to pass on
SNOWMAN SOUP 1
3 cups powdered sugar
1 cup nonfat dry milk
2 cups instant NesQuik
3/4 cup non dairy creamer
1 large (6 oz.) box instant chocolate pudding
Mix all ingredients in a large bowl and store in air tight containers. To enjoy, add 3 T to a cup of boiling hot water. (Use more or less mix depending upon size of mug and your taste buds).
SNOWMAN POOP
miniature white marshmallows
Heard you've been naughty
so here's the scoop
all you get for Christmas is
snowman poop
Santa's been makin' his list
And checkin' it twice
He knows that you've been naughty
Not nice. . . . .
Since coal is so expensive
Here's the scoop
Santa has left you
Snowman Poop! 2
In the cold of winter when snow arrives,
All the snowman dance and feel alive.
If you follow in their tracks,
You will find little droppings from their cracks.
Round and white
So sweet and light
Eat one eat two
And have sweet dreams tonight!
MELTED SNOWMAN GRAVY
1 C sugar
2 T flour
3 T cocoa
2 C milk
Mix all ingredients in a saucepan. Cook on medium heat, stirring constantly until it begins to thicken somewhat like regular gravy. Cool slightly and serve warm over biscuits. Top with butter or cool whip if desired.
Note: Toast may be substituted but is not quite as good! Store leftover gravy in fridge and eat it cold later like pudding. You can also serve gravy cold over biscuits. (Not good reheated.)
SNOWMAN SOUP & POOP
1 individual pack hot chocolate mix
3 chocolate kisses
10-15 mini-marshmallows, (Poop)
1 small candy cane
When it's so cold that
you holler and whoop,
It's time to bring out
the Snowman Soup!
Pour the packet in a mug.
Add marshmallows too.
And throw in the kisses
that are special for you.
Now add some hot water
and use the cane to stir it.
Sip slowly and soon you'll
feel the warm winter spirit!
SNOWBALL SOUP
Marshmallow snowballs,
Hot chocolate broth,
A candy cane stirrer so cute;
You'll chase off the chill
Of the cold winter frost
When you sip on this warm "Snowball soup"!
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