KALE & BRUSSELS SPROUTS SALAD

Adapted from Bon Appétit, November 2011

Ingredients:

2 T lemon juice

1 T Dijon mustard

1 t minced shallot

1/2 small garlic clove, minced or grated

1/8 t kosher salt, plus more for seasoning

Freshly ground black pepper

1/4 c extra virgin olive oil, divided

1 bunch Lacinato kale, center rib discarded, leaves shredded

6 oz. Brussels sprouts, trimmed, finely shredded with a mandoline

1/4 c almonds with skins

1/2 c finely grated pecorino

Methodology:

Combine lemon juice, mustard, shallot, garlic, salt, and a pinch of pepper in a small bowl.  Set aside to allow shallot and garlic to mellow.

Measure 1/4 c oil into a cup.  Spoon 1 T oil from cup into small skillet; heat oil over medium-high heat.  Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes.  Transfer nuts to a paper towel-lined plate.  Sprinkle almonds lightly with salt.  Set aside to cool.  When almonds are cool, chop roughly.

Slowly whisk remaining oil into lemon-mustard mixture.  Season dressing to taste. Whisk in 1/4 c cheese.  

Mix kale and Brussels sprouts in your salad bowl.  Add dressing and cheese to kale mixture; toss to coat.  Season with salt and pepper.  Garnish with almonds. 

Variations:

1. If your Brussels sprouts are very small, they will be a beast to shred.  Pulse the kale and Brussels sprouts in a food processor until they’re a consistency you like instead!
2. Replace the toasted almonds with pecans, and add some chopped dried cranberries or currants.

BISCUITS

From CM, via the Secret Family Cookbook

This recipe makes enough to fit into an 8" square glass pan, to serve two or three people.

Ingredients:

1 1/2 c flour

1/4 t salt

2 1/4 t baking powder

1/4 c butter, cut into small cubes

~3/4 c milk or buttermilk

Methodology:

Preheat the oven to 450°F. 

Whisk dry ingredients together.  Add the butter pieces, toss to cover in flour, then rub into the flour mixture with your fingers until no chunks remain.  Stir in the liquid.  More may be necessary if using buttermilk.  The dough should be sticky.

Turn out on a well-floured surface, flour the top surface, and knead once or twice before patting out to 3/4" thick.  Cut with a well-floured round cutter (or slice into square biscuits using a sharp, well-floured knife) and place into an 8" glass baking dish (no preparation of the pan is necessary).

Bake for 12-14 minutes, or until golden brown on top.

Serve with butter, jam and honeycomb, or with sausage or bacon gravy.

APPLE ORANGE CRANBERRY SAUCE

Recipe from Williams Sonoma

Ingredients:

1/2 orange, juiced and peeled, peel finely diced

2 c water

1 tart apple, quartered, and diced

1 bag or 3 c cranberries

1 c sugar

1/2 t cinnamon

1/4 t cloves

Methodology:

Remove and discard the white membrane from the inside of the orange peel.  Finely dice the peel, and bring it to a simmer in a medium saucepan with the water.  Simmer for 10 minutes, then drain, reserving the peel. 

Add all ingredients, including the peel, to the saucepan, and bring to a simmer.  Partially cover, and cook over low heat, stirring occasionally, for 10-15 minutes, or until the sauce thickens. 

STICKY CINNAMON ROLLS

From the Secret Family Cookbook

Makes approximately 15 rolls, 9 in a 9" square pan, 6 in a loaf pan.

Ingredients:

1 c milk

2 1/4 t yeast, or 1 packet

4 T butter, melted

3 T sugar

1 1/2 t salt

1 egg

3 c flour

1 T butter, softened

1/2 c nuts, chopped 

1/2 c brown sugar

1/2 c corn syrup

1 T butter, softened

1 t cinnamon 

1 T sugar

1/4 t mace

1/4 t nutmeg

Methodology:

Combine all ingredients in the first group but the flour in the bowl of a stand mixer, and mix using the whisk attachment, until smooth.  Switch to the dough hook and add the flour, mixing on low until smooth, 10-15 minutes.  Add more flour if necessary, to achieve a smooth, workable dough.  

Cover with wax cloth and allow to rise in a temperate place for 40-60 minutes.

Meanwhile, prepare the pans.  Spread the softened butter over the bases of both pans.  Sprinkle with brown sugar and nuts, and drizzle with corn syrup.  Set aside.

Knock the dough down and roll out on a floured work surface to a 20" x 12" rectangle.  Spread with the softened butter and sprinkle evenly with the spiced sugar mixture.  Roll up from the long edge, resulting in a long roll of dough, and cut into 1" to 1 1/2" rounds.  Distribute the rolls into the pans (9 in the square pan and 6 in the loaf pan is my usual breakdown), and either place somewhere cool to rise overnight, or allow to rise on the counter until doubled in size.

If baking the following morning, set the oven to 375°F and place the rolls in the oven as soon as you turn it on.  They will continue to rise as the oven heats.  Bake for 20-30 minutes.

If you're baking the rolls after rising on the counter, allow the oven to preheat completely before baking the rolls 20-30 minutes, to prevent over-proofing.  

Either way, allow to cool 5 minutes, and then invert each pan over a plate, scrape any remaining caramel onto the rolls, and enjoy. 

SWÄBISCHES FRÜCHTEBROT

This is a traditional southwest German holiday fruitcake.  It is very dense, and is best served cut into thin slices and generously spread with butter.  As a kid, this was our snack when we went skiing!

One very popular regional variation is made with pieces of dried pears, or "Hutzeln", and is known as "Hutzelbrot".  In Bavaria, a similar bread called "Schnitzbrot" is traditional.

Makes one loaf


Ingredients:

125g whole hazelnuts
125g whole almonds, blanched
125g dried figs, sliced
125g candied lemon or orange peel, diced
250g dark raisins
Candied ginger, diced, optional

125g cane sugar
125g all purpose flour
3 eggs
1 1/2 t baking powder (7g, or 1/2 packet German baking powder, as one packet holds 14g baking powder)

1/4-1/2 t ground cinnamon

Methodology:

Mix all ingredients well and pour into a well-greased and floured loaf pan.  Bake at 392°F (200°C) for 40 minutes, or until a toothpick comes out clean.

MIREILLE'S MOUSSE AU CHOCOLAT REDUX

Ingredients:

225g dark chocolate, in small pieces
2 T milk or cream
60 g butter
100 g sugar, divided
4 eggs, separated, at room temperature
2 egg whites

Methodology:

Melt the chocolate with the milk and butter in a double boiler.
Beat the 4 egg yolks and pour the chocolate mixture into the yolk mixture slowly, whisking until thoroughly mixed. 
Beat the egg whites to soft peaks, add 100 g sugar and beat to stiff peaks. 
Mix 1/3 of the whites into the chocolate to lighten.  Then fold the remaining whites into the chocolate mixture until just blended.
Chill overnight.



Edited to add 3/29/17: the below is not the chocolate mousse I remember.  It is oddly chewy, and not at all light and airy.

Ingredients:

225g dark chocolate, in small pieces
2 T milk or cream
60 g butter
100 g sugar, divided
3 eggs, separated, at room temperature
pinch of salt
1 t vanilla

Methodology:

Melt the chocolate with the milk and butter in a double boiler.
Beat the 3 egg yolks with 50 g of sugar until pale and smooth.
Pour the chocolate mixture into the yolk mixture slowly, whisking until thoroughly mixed. Whisk in the vanilla and chill.
Beat the egg whites to soft peaks, add 50 g sugar and the salt, and beat to stiff peaks. 
Mix 1/3 of the whites into the chocolate to lighten.  Then fold the remaining whites into the chocolate mixture until just blended.
Chill overnight.

GRANDMA JO'S PEAR JAM

Ingredients:

3 lb pears (slightly unripe)
Juice of 1 lemon
3 cups sugar


Methodology:

Peel, quarter and core the pears.
Slice each quarter into thirds, lengthwise, and then slice widthwise into 1/8" slices.
Place slices of pear in large bowl with the sugar and lemon juice and combine thoroughly with your hands, mashing the pieces of pear together.
Cover with plastic wrap and macerate at room temperature for at least an hour, or up to overnight.
Bring the pear mixture to a boil in a heavy bottomed pot, then simmer for 10 minutes.
Mash the pears with a potato masher, or whisk thoroughly with a whisk.
Cook an additional 10-15 minutes, until the texture is to your liking (or a candy thermometer reads 225°F).
Place in sterilized jars, or keep in the fridge for 1 month.