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.

HOT CHOCOLATE

From the NYTimes, paywalled

Ingredients:

1/2 c water

1/4 c unsweetened(, dutch processed) cocoa powder

3 c milk

1 T sugar

1 pinch salt

4.5 oz chopped bittersweet chocolate

Methodology:

Whisk the water and cocoa together until smooth in a medium saucepan.

Whisk in milk, sugar and salt, and heat over medium flame until tiny bubbles form around the edge of the pan.

Remove from heat, pour in the chopped chocolate, and leave undisturbed for 1 minute.  Whisk thoroughly, taste for sweetness, and serve.

Top with whipped cream, if desired.

THANKSGIVING II TURKEY

From the NY Times, via the Defector

Ingredients:

2 c buttermilk

33 g salt

2-3 lb turkey breast, skin on, if possible, on or off the bone

Methodology:

One or two days before you plan to cook, place buttermilk and salt in a large bowl, and stir to dissolve salt.  Add turkey to bowl, and toss to cover.  Refrigerate for 24-36 hours, turning the turkey periodically so it brines evenly.

Two hours before you plan to cook, remove the turkey from the bowl and scrape off as much buttermilk as is easily done.  Discard buttermilk, set turkey on a rimmed plate and leave to adjust to room temperature.

Position a rack in the upper third of the oven and heat to 425°F.  Place breast skin-side up on a rimmed baking sheet lined with a wire rack or parchment paper.

Place baking sheet on the prepared oven rack and roast the turkey until an instant-read thermometer reads 150°F in the thickest part of the breast, about 40 minutes for a boneless, or 50 minutes for a bone-in breast.

Rest 20 minutes, slice and serve with gravy, apple orange cranberry sauce, and Brussels sprout-kale salad.

EGG NOG

Adapted from Jamie Oliver

Ingredients:

2 c milk, or 1 1/2 c milk and 1/2 c cream

2 cinnamon sticks

1/2 t freshly grated nutmeg

pinch salt

1 vanilla pod, seeds scraped out, or 1 t vanilla

2 egg yolks

1/3 c sugar

Methodology:

Heat the milk, cinnamon sticks, nutmeg and salt (and vanilla pod, if using), to steaming in a saucepan.

Meanwhile, whisk the yolks with the sugar in a small bowl, until lighter in color.

Temper the eggs by whisking in a ladle of hot milk.  Mix until smooth, then pour egg-milk mixture into the remaining milk in the saucepan and cook over low heat until it thickens.

Add vanilla extract, if using, and sprinkle with nutmeg.

Cool and serve topped with more nutmeg, if desired.

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. 

SAVOIARDI BISCUITS / LADY-FINGERS / SPONGE COOKIES

From Marcellina in Cucina

Ingredients:

2 eggs, separated, room temperature

50 g sugar, or caster sugar

1/4 t lemon extract

3/4 t vanilla extract

A pinch of kosher salt

50 g flour

25 g cornstarch

4 T powdered sugar

Methodology:

Preheat oven to 350°F.  Line two baking sheets with parchment paper. 

In a stand mixer, beat egg whites to stiff peaks, adding a spoonful of sugar every 30 seconds, until the sugar is dissolved and the eggs form glossy peaks.

Add extracts and salt to egg yolks and whisk to combine.  Gently fold the yolks into the whites.  

Sift the flour and cornstarch over the egg mixture and gently fold to combine, making sure no pockets of flour or egg remain. 

Pipe 4" lengths of batter from a piping bag fitted with a 1/2" tip (or the tip snipped off), leaving space between lengths to allow for spreading.  

Sift half of the powdered sugar over the cookies.  After 5 minutes, sift the remaining powdered sugar over the cookies.  This forms the crispy shell.  

Bake cookies for 10 minutes, then rotate the trays and bake for another 5 minutes.  

Allow cookies to cool for 5 minutes, then remove from the parchment paper and allow to finish cooling on a wire rack.  Store in an airtight container.

TIRAMISU

Adapted from the Pioneer Woman website

Ingredients:

3 egg yolks

2 T + 1 T sugar, divided

1/4 c + 1/4 c marsala wine, divided

1/2 c whipping cream

8 oz mascarpone, room temperature

1 1/2 c espresso, or 1 1/2 c hot water with 5 t nespresso, cooled

2 t vanilla

7 oz savoiardi, or lady-finger cookies

Cocoa powder, for dusting

Methodology:

In the bowl of a double boiler, whisk the egg yolks with 2 T sugar until the yolks turn pale.  Whisk in 1/4 c marsala.  Heat the custard over simmering water in the double boiler, whisking or stirring constantly, until it thickens considerably, holding its shape when spooned.  Remove from heat, pour into a large lidded container and refrigerate until cool.  Once the custard is chilled, whisk mascarpone into it until smooth.

In the bowl of a stand mixer, whip the cream and remaining 1 T sugar until firm peaks form (begin with the machine running at a high speed; it'll take a while to start whipping, since the volume of cream is low).  Scrape in the chilled custard/mascarpone mix, and fold the cream in until combined.  

Combine the espresso, 1/4 c marsala and vanilla in a bowl just large enough to fit a lady-finger.  

----The recipe can be prepared ahead of time up to this point----

Dip the lady fingers into the coffee mixture one by one.  They should be saturated, but not falling apart - break one in half, and make sure the coffee mixture has penetrated to the center.  If it hasn't, soak the cookies longer.  Arrange the first layer of cookies in the dish (4"x9", or a bread pan).  Spread with 1/3 of the custard, and cover the cookies completely.  Sift over the cocoa.

Repeat twice more.  Cover and chill for at least 3 hours, to allow the cookies to soften and the custard to set.

Double the recipe to fill an 8"x8" pan.

CHOCOLATE CAKE

 From Kitchen Project #124: Bûche de Noël

Ingredients:

Cake 

4* eggs, separated

80g neutral oil

80g whole milk

25g cocoa powder

1 t instant coffee granules (Nescafé)

65g AP flour

130g granulated sugar

1/4 t kosher salt

Cake Methodology:

Line a 10" x 15" jelly roll pan with parchment paper.

Preheat oven to 285°F (140°C).

Whisk together oil, milk, cocoa powder, instant coffee and 15g of flour in a small sauce pan.  Heat over low, whisking throughout, until the mixture just darkens and thickens, with the appearance of choux pastry.  Scrape into a bowl and leave to cool for a few minutes. 

Add the egg yolks to the cocoa dough and whisk until smooth and shiny. 

Add 20g of sugar and whisk to combine, until glossy.

Add the salt and the rest of the flour (50g) and mix with a spatula until smooth and thick. 

Make the meringue:  Add the egg whites to the stand mixer bowl and whisk on high for 30 seconds.  Then add the remaining sugar (110g), by the spoonful.  Turn the mixer to medium and whisk for 6-8 minutes, until a glossy, dense meringue forms.  It should be shiny and thick, but not too stiff - when the whisk is raised, it should gently flow onto itself. 

In two steps, add 75g-100g total of meringue to the cocoa dough, mixing well and being careful to scrape around the edge.

Fold in the remaining meringue in three batches, only adding the next batch once the previous one is completely combined. 

Pour into the prepared baking sheet, and smooth surface. 

Bake 35 minutes (check after 25), or until risen and dry to the touch.  It should feel springy and aerated.

Whipped Chocolate Custard Ganache

70g whole milk

220g heavy cream, divided

22g egg yolk (usually 1 large)

15g granulated sugar

75g dark chocolate, chopped finely

1/8 t kosher salt

Methodology:

Custard:

Heat the milk and 120 g cream to steaming in a small sauce pan.

In a bowl, whisk the egg yolk and sugar until combined.

Temper the egg mixture with the cream, then pour all back into the pan and heat on low, whisking, until it coats the back of a spoon (180°F, 82°C).

Pour the custard into a bowl holding the chopped chocolate and salt.  Leave for one minute, then whisk until smooth.  Cover and chill for at least 2 hours.

Once chilled, add the additional 100 g cream and whip the firmed custard until smooth and lightened in color. 

Assembly:

Cut the sheet cake into 3 equal sized pieces.  Spread filling on each layer, and then enclose and top the cake with the custard.

_____

Note: I have halved the custard/filling amounts, as the recipe originally made wildly more custard/filling than cake.  Like, twice as much.

*Last time I made the cake, I used 5 eggs, rather than 4 (because I didn't want to have a carton in the fridge holding only one egg!), and it turned out well.

SMALL HONEY CAKE

 Miniaturized from Food Wishes

To make one 6" cake with 10 layers

Ingredients:

170g honey (1/2c), caramelized to one shade darker, with 2T cold water added to stop caramelization

Cake batter:

66g butter (4T + 2t)

67g granulated sugar (1/3c)

113g caramelized honey (1/3c)

2 eggs, cold

scant t baking soda (5/6t)

1/4t salt

1/3t cinnamon

160g flour (1 1/4c)

Frosting:

1 1/3c heavy cream

1/4 c sour cream

57g caramelized honey (1/6c)

Methodology

Preheat the oven to 375°F.

Melt the butter, sugar and honey in a saucepan slowly over a very low flame.  When the mixture is very warm, crack in the eggs and whisk well to combine.  Continue heating the mixture until it gets very warm again.

Whisk in the baking soda, salt and cinnamon.

Sift in the flour in 3 additions, stirring well until batter is smooth. 

Spread ~1/4 c batter into 6" rounds, 3 per parchment paper covered baking sheet.  Bake 6-7 minutes, or until golden brown.  Remove from the baking sheet, and cool on a wire rack, still on the parchment paper. 

Any remaining batter, spread out in small empty spots on the parchment paper, as it will be used for the crumb topping. 

Trim the cake rounds using a template and a sharp knife. Chop the extra cake pieces and trimmings, and put them back in the oven to get very golden brown (watch carefully, as they burn quickly), checking after 4 minutes.

Crush the toasted trimmings to a fine crumby powder and reserve.

Beat the cream to soft peaks.  Add the sour cream and remaining honey, and continue beating to stiff peaks. 

Anchor a square of parchment paper on a plate with frosting.  Top with a round of cake and generously spread with cream.  Repeat until all layers of cake have been used.  Cover the sides of the cake with frosting, and top with crumbs, allowing the crumbs to bounce off your hand to cover the sides of the cake.

Cover well and refrigerate at least 8 hours, or overnight.

SCHOKOLADENSCHÄUMCHEN

Ingredients:

150g good dark chocolate
3 egg whites
500g powdered sugar, plus additional sugar for rolling out dough


Methodology:

Melt the chocolate in a double boiler set over boiling water.

Combine with the egg whites and powdered sugar and knead until it forms a ball.

Roll out 1/2cm thick on a powdered sugared surface and cut into shapes.

Place cookies onto a parchment paper covered baking sheet and allow to dry out for 1 hour.

Bake at 90°-100°C / 195°-212°F for 1 hour.  Let cool in the turned-off oven with the door cracked open.

PUMPKIN PIE

Crust and pie filling from Food Wishes.  Topping from Bon Appetit

Crust: (enough for 2 single-crusted pies)

Ingredients:
12 oz flour
2 sticks (1 c) butter, cut into slices and frozen
1/2 t salt
7 T ice water
1 T apple cider vinegar

Methodology:

Weigh out the flour in the bowl of a food processor, with the blade already attached.  Add the salt.  Pulse a few times. 

Add the butter and pulse until the mixture resembles coarse bread crumbs. 

Combine the water and vinegar and add half to the food processor, pulsing a few times.  Add the remaining water and pulse until the dough just comes together.

Turn the dough out onto the counter and knead to bring together.  Divide in half and wrap well in plastic.

Refrigerate at least 30 minutes before using.


Partially blind bake the crust:

Heat the oven to 425°F.

Roll out the dough, place in the pie dish and trim and crimp the edges. 

Crumple up a piece of parchment paper large enough to fill the dish.  Un-crumple, place in dish, and fill with pie weights.  Dish should be 2/3 full.

Bake for 12-15 minutes, until the crust is just beginning to turn golden.  Remove the weights and return the crust to the oven for an additional 5-10 minutes, just until it begins to get more golden.


Pumpkin Pie Filling:

Ingredients:

Filling:
1 15oz can pumpkin pie filling
1 large egg
3 egg yolks
1 14oz can sweetened condensed milk
1/4 t finely ground nutmeg
1 t cinnamon
1/2 t ginger
1/8 t chinese 5-spice powder
1/2 t fine salt

Topping:
1 1/2 c whole pecans
1 egg white
2 T brown sugar
1 T maple syrup
1 T butter, melted
3/4 t salt


Methodology:

Preheat oven to 425°F.

Whisk all ingredients together and pour into a cooled semi-blind baked pie crust. 

Bake in preheated oven for 15 minutes.

Reduce heat to 350°F and bake until almost set in the middle, approx 20-30 minutes.  Remove, top with topping, and bake an additional 10 minutes.  Remove and cool completely.


Topping:

Toast pecans while pie is baking, for 8-10 minutes.

Whisk remaining ingredients until foamy, about 30 seconds. Add pecans and toss to coat.

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.