A fruit bread of sorts. The Germans call it stolen, and I call it lovely. It's a light and airy sweet bread, laden with fruit soaked in rum. It's finished with a dusting of powdered sugar and enjoyed with a touch of butter and a dollop of cream.
Orange Dark Chocolate Pudding
I spent the better part of yesterday looking for a pudding recipe. I was in the mood for something chocolate, with a hint of orange. I was longing to be reminded of a time when I lacked experience, wisdom, and judgement. A time when waking up at 5:00 am to whack a chocolate orange on the table to loosen its wedges, seemed completely appropriate.
Strawberry Almond Thumbprint Cookies
Orange Glazed Tempeh Stir Fry
I love the feeling of being productive. I love it when the bills are paid, my meals are planned, the groceries are bought and the laundry is folded. I am at my best when things are done and the house is in order. I'm also at my best when my diet includes a healthy serving of fibre. Today I woke up in the mood for a giant serving of health, something fibrous, something green. Yes, I actually awoke craving the crunchy fibres that give broccoli its shape. There was a package of tempeh in the fridge waiting for its role, to be a part of something delicious. Seeing as this years resolution is to waste less, I figured it was imperative that the tempeh be part of this plan.
I perused the grocers looking for some seasonal ingredients. I found some beautiful Cara Cara oranges from California, with their gorgeous sweet overtones paired with a low acidity, they were a perfect base for my stir fry glaze. I grabbed a sweet mango, some garlic and ginger. I brought all of my ingredients home, steamed some long grain rice, fried my tempeh, simmered it in a beautiful marinade, added some color and crunch. It was beautiful and healthy, with a generous serving of fibre. I ate it on the patio, in a light sweater, while the sun beamed into my eyes. What a wonderful day I thought.
makes 4 servings
recipe adapted from 101 Cookbooks
INGREDIENTS
1 cup orange juice, freshly squeezed (3-4 oranges) or from concentrate
1 tbsp ginger, grated and squeezed
2 tbsp soy sauce
1 1/2 tbsp white wine
2 tsp maple syrup
2 small garlic cloves, crushed
10 ounces of tempeh, chopped into bite size pieces
2 tbsp olive oil
2 cups broccoli florets
1/2 small mango, sliced
4 cups rice, cooked
In a small bowl add the orange juice. Grate 1 tbsp of fresh ginger. Squeeze it between your hands live a sieve, allowing the juice to pour into the bowl. Add the soy sauce, wine, maple syrup, and garlic. Stir and set to the side.
In a frying pan or wok, heat the olive oil on medium, making sure the oil does not burn. Add the tempeh to the oil and fry for five minutes until golden. Turn the tempeh over and then continue to fry the other side for five minutes until golden.
Pour the orange juice mixture over the tempeh and simmer for 10 minutes, turning the tempeh once. Continue to simmer until the sauce forms a sticky glaze. Add the broccoli and mango to the tempeh. Place a lid on the wok and steam the broccoli until bright green and crunchy. Plate the stir fry over rice.
1 tbsp ginger, grated and squeezed
2 tbsp soy sauce
1 1/2 tbsp white wine
2 tsp maple syrup
2 small garlic cloves, crushed
10 ounces of tempeh, chopped into bite size pieces
2 tbsp olive oil
2 cups broccoli florets
1/2 small mango, sliced
4 cups rice, cooked
In a small bowl add the orange juice. Grate 1 tbsp of fresh ginger. Squeeze it between your hands live a sieve, allowing the juice to pour into the bowl. Add the soy sauce, wine, maple syrup, and garlic. Stir and set to the side.
In a frying pan or wok, heat the olive oil on medium, making sure the oil does not burn. Add the tempeh to the oil and fry for five minutes until golden. Turn the tempeh over and then continue to fry the other side for five minutes until golden.
Pour the orange juice mixture over the tempeh and simmer for 10 minutes, turning the tempeh once. Continue to simmer until the sauce forms a sticky glaze. Add the broccoli and mango to the tempeh. Place a lid on the wok and steam the broccoli until bright green and crunchy. Plate the stir fry over rice.
Kiwi Cheesecake with a Cashew Crust
I wanted to recreate the cashew crust and tropical citrus fruit cake I had once enjoyed. For the first time, I made my cheesecake with mascarpone, sour cream, and cream cheese. I am fortunate enough, that the grocer below, sells vanilla beans by the strand. As my knife slid down the bean, I knew this cake would be just right.
Vegetarian Chili
Superbowl, it's a thing. For me, it's a reason to get together with friends and eat a lot of really delicious food, and for others, I'm sure it's a reason to get together and watch football. Each year, when Superbowl Sunday rolls around, I get really excited to wow my friends with my signature vegetarian chili that I have been crafting for years. Growing up, I had never been a fan of chili, or football for that matter. Most chili that I had sampled, I either found it too thick and meaty, or too thin and healthy. The meat chili's were always too spicy, fully of meat, not enough vegetables. More like Sloppy Joes. While, the vegetarian chili almost always had a ridiculous amount of vegetables, and too much broth. More like a minestrone soup.
During sophomore year at college, I became a vegetarian. I had previously dabbled in vegetarianism during my teen years, but mostly just an excuse to eat more pasta and bread. It wasn't until college that it took it seriously. Chili became a favorite meal, because it was not only delicious, but also healthy. Chili is loaded with delicious tomatoes and sauce, which are both high in vitamin C. Vitamin C enhances the absorption of non-heme iron, which is a form of iron that does not come from an animals. It is a little less absorbable than heme iron (which comes from meat), but the only source for vegetarians. So, combining beans and veggie ground round with loads of vitamin C, does the body good. I've made a lot of chili in my days. I've come to the conclusion that a great chili needs to have a perfect meat/ bean to vegetable ratio. The sauce should be not too thick or too thin. It should be zesty, without burning your mouth off. Sour cream, shredded cheese, and sliced green onions are a must. And it really should be eaten with someone you love.
VEGETARIAN CHILI RECIPE (print)
makes 8 - 10 cups
INGREDIENTS
1 large sweet onion, diced
1 clove garlic, minced
3 tbsp unsalted butter
1 red pepper, chopped
1 pkg of Yves Meatless Ground Round
20 button mushrooms, quartered
1 tsp chili powder
1 - 15 oz can corn, drained
1 - 15 oz can of kidney beans, washed and drained
1 - 28 oz can whole plum tomatoes, with juice
1 cup tomato sauce, any variety
1 pkg of chili seasoning
sour cream
cheddar cheese, shredded
1 green onion, chopped
In a large pot, on low heat, saute the onions and garlic in butter until soft and translucent, approximately 10 minutes.
Add the red pepper and continue to cook for 5 more minutes.
Add the Yves Meatless Ground Round, mushrooms, and chili powder. Cook for 5 minutes.
Add the corn, kidney beans, plum tomatoes, tomato sauce, chili seasoning and stir.
Simmer uncovered on low-medium heat for 2 hours, stirring every 15 minutes to prevent sticking to the bottom of the pot. If the chili becomes too thick, add some water.
Serve with sour cream, shredded cheese, and sliced green onion.
makes 8 - 10 cups
INGREDIENTS
1 large sweet onion, diced
1 clove garlic, minced
3 tbsp unsalted butter
1 red pepper, chopped
1 pkg of Yves Meatless Ground Round
20 button mushrooms, quartered
1 tsp chili powder
1 - 15 oz can corn, drained
1 - 15 oz can of kidney beans, washed and drained
1 - 28 oz can whole plum tomatoes, with juice
1 cup tomato sauce, any variety
1 pkg of chili seasoning
sour cream
cheddar cheese, shredded
1 green onion, chopped
In a large pot, on low heat, saute the onions and garlic in butter until soft and translucent, approximately 10 minutes.
Add the red pepper and continue to cook for 5 more minutes.
Add the Yves Meatless Ground Round, mushrooms, and chili powder. Cook for 5 minutes.
Add the corn, kidney beans, plum tomatoes, tomato sauce, chili seasoning and stir.
Simmer uncovered on low-medium heat for 2 hours, stirring every 15 minutes to prevent sticking to the bottom of the pot. If the chili becomes too thick, add some water.
Serve with sour cream, shredded cheese, and sliced green onion.
Tomato and Apple Soup
Chewy Chocolate Hazelnut Granola Bars
Life is getting busy. On top of our daily tasks, we've got winter sports, dinner parties, birthday parties, vacations, and friends. Hectic schedules sometimes keep us from getting our health on. But lets not forget that it is important to take some time to care for ourselves. Sometimes we need a little granola to get our health on. Whether it's served up parfait style or in chewy bar form, granola is not just for the crunchers. A hearty homemade granola with lots of seeds, nuts, and dried fruit can be a great source of fibre, protein, fat, carbohydrates, vitamins, and minerals, which sounds pretty awesome to me.
Sometimes when life gets a little busy, tossing a box of commercial granola bars into your cart seems totally easy, and that's fair. But if I told you that it only takes 10 minutes to make a super delicious chewy treat packed with major health, would you still reach for that box?
Making homemade granola bars exercises the creativeness in me. Making is granola is a very personal experience. You can add any ingredient that pleases your palate. You'll need oats, which is a must, any type of nuts, seeds, dried fruit, and a binder/sweetener/glaze. Something sticky like honey, maple syrup, or agave nectar to hold it together and add sweetness. All of your delicious ingredients will taste extra amazing once they've toasted in the oven for 20 minutes.
Once the granola has baked, it is ready to be mixed with some oil, honey, and nut butter. This will hold it all together creating the granola bar's shape. Such a wonderful snack for a busy and hectic week/month/life.
CHEWY CHOCOLATE AND HAZELNUT GRANOLA BAR RECIPE
makes 12 bars
Prep time: 10 minutes
Cook time: 20 minutes
INGREDIENTS
2 1/2 cups rolled oats
1/2 cup hazelnuts, chopped
1 tbsp flax seeds
1/2 cup shredded coconut
1 tbsp brown sugar
2 tbsp canola oil
2 tbsp honey
2 tbsp cranberry juice
1 tsp vanilla
1/2 cup cherries, chopped
1/3 cup honey
1/4 cup hazelnut butter
1/4 cup canola oil
1 ounce dark chocolate, melted
Preheat the oven to 350ºF.
In a large bowl, combine the rolled oats, hazelnuts, flax seeds, coconut, and brown sugar.
In a small bowl, whisk the oil, honey, cranberry juice, and vanilla.
Pour the wet ingredients into the dry and mix with a wooden spoon.
Spread over a baking sheet and bake for 20 minutes, stirring after 10.
Remove the granola from the oven and let cool for 5 minutes. Add the chopped cherries and stir.
In a small saucepan, heat the honey, hazelnut butter, and canola oil on medium heat until it reaches a boil.
Add the wet ingredients to the granola and stir. Place a piece of wax paper into a 8 or 9 inch baking pan and press flat with a spatula.
Heat one ounce of dark chocolate in a double boiler. Once it has melted, drizzle over the granola bars. Place in the fridge to let cool. Cut and serve. May be stored in the fridge for up to a week.
makes 12 bars
Prep time: 10 minutes
Cook time: 20 minutes
INGREDIENTS
2 1/2 cups rolled oats
1/2 cup hazelnuts, chopped
1 tbsp flax seeds
1/2 cup shredded coconut
1 tbsp brown sugar
2 tbsp canola oil
2 tbsp honey
2 tbsp cranberry juice
1 tsp vanilla
1/2 cup cherries, chopped
1/3 cup honey
1/4 cup hazelnut butter
1/4 cup canola oil
1 ounce dark chocolate, melted
Preheat the oven to 350ºF.
In a large bowl, combine the rolled oats, hazelnuts, flax seeds, coconut, and brown sugar.
In a small bowl, whisk the oil, honey, cranberry juice, and vanilla.
Pour the wet ingredients into the dry and mix with a wooden spoon.
Spread over a baking sheet and bake for 20 minutes, stirring after 10.
Remove the granola from the oven and let cool for 5 minutes. Add the chopped cherries and stir.
In a small saucepan, heat the honey, hazelnut butter, and canola oil on medium heat until it reaches a boil.
Add the wet ingredients to the granola and stir. Place a piece of wax paper into a 8 or 9 inch baking pan and press flat with a spatula.
Heat one ounce of dark chocolate in a double boiler. Once it has melted, drizzle over the granola bars. Place in the fridge to let cool. Cut and serve. May be stored in the fridge for up to a week.
Hazelnut Chocolate Cake with a Dark Rum Ganache
I have to tell you a few important things about this cake. This cake is made up of four parts. A devils food cake made with a hint of coffee, a whipped hazelnut ganache filling, a thick layer of chopped hazelnuts, and a dark rum ganache outer layer. This cake is the cake of all cakes. It's sexy and divine.
spinach salad with blood oranges
adobo marinaded tofu sliders with chipotle lime mayo
Why is tiny food just so darn adorable? Baby carrots, cornichons, tiny cupcakes, tiny muffins, tiny doughnuts, tiny cakes, mini pies. Don't you think it would be totally awesome if all food was made tiny? I'm pretty sure that I could be at least 5% happier if all my food was made tiny. and covered in chocolate. I'm just saying. I really adore tiny burgers, and it's so sad that they're rarely offered vegetarian friendly. On occasion I will frequent a local dog friendly pub that serves Morning Star Vegetarian Sausage Patties on tiny slider buns, which always puts a smile on my face. They let me bring my dog into their restaurant and they feed me tiny burgers. It's very special.
Vegetarian sliders are so simple to make. You can use pre-made veggie sausage patties similar to the Morning Star variety. You can make tiny black bean or chick pea burgers, or you can use marinated and baked tofu. For this recipe, I decided to marinate the tofu in a sweet savory spicy sauce. I bought a can of chipotle peppers in adobo sauce. Removed the peppers, and used some of the sauce to combine with cocoa, oil, maple syrup, mustard, and barbecue sauce and then slathered it all over the tofu. Adobo sauce can be bought in a can with chipotle peppers, and consists of tomato puree, paprika, sugar, salt, onions, sesame oil, vinegar, garlic, bay leaves and oregano. The chipotle peppers are extremely hot, therefore I like to discard them, using only the sauce. If you are looking to pick up a bag of slider buns and live in the Seattle area, they sell them at Metropolitan Market, QFC, and Whole Foods. If your local grocer doesn't sell slider specific buns, you can substitute for tiny dinner rolls or you can make tiny buns from scratch, albeit much more work.
Here's the deal with tofu. Eat it plain, and it's not going to taste that great. If you don't marinate it in the right sauce and cook it properly, you're going to be left with something unappetizing. But, if you marinate tofu in the right sauce and cook it to perfection, it can be totally amazing. Also, you're putting it onto tiny buns, which means two thumbs up for adorable. If you're a hater or a non-believer, just try this recipe. You will see.
ADOBO MARINATED TOFU SLIDERS WITH CHIPOTLE LIME MAYO RECIPE
(makes 12 sliders)
Prep time: 20 minutes
Cook time: 25 - 30 minutes
Ingredients
1 - 2 tbsp adobo sauce from chipotle peppers, depending on desired spiciness
2 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp olive oil
2 tbsp barbecue sauce
1 tsp cocoa powder
10 oz extra firm tofu, pressed and sliced
2 tbsp Parmesan cheese, grated
1/2 head napa cabbage, shredded
1 tbsp rice wine vinegar
1 tsp sesame oil
1/4 cup mayo
1 chipotle pepper or adobo sauce, diced
1 tbsp lime juice
12 mini slider buns, toasted
Directions
1. Remove the tofu from the package and drain any excess water. Wrap the tofu in a paper towel and then in a clean dry dish cloth. Set the tofu on the counter and place something heavy on top to press out any excess water (ex. cast iron frying pan, pot, book). Press the tofu for ten minutes.
2. Preheat the oven to 425º F.
3. In a small bowl, whisk the adobo sauce, mustard, maple syrup, oil, barbecue sauce, and cocoa powder.
4. Slice the tofu into 1.5 L x 1.5 H x 0.5 W inch pieces. Pour the marinade into a wide bowl or a baking dish. Lay the tofu slices in the sauce, covering each piece evenly, and let sit for 10 minutes.
5. Once the tofu has marinaded, place the slices onto a baking tray. Brush any excess sauce onto the tops, ensuring that each piece is covered. Sprinkle Parmesan cheese on top and bake for 25 - 30 minutes. If you prefer your tofu soft, then bake for less time. Personally, I prefer my tofu a little crispy and bake for the full 30 minutes.
6. Wash and thinly slice the napa cabbage. Place the cabbage into a bowl and sprinkle with the rice wine vinegar and sesame oil. Set to the side.
7. In a small bowl, whisk the mayo, chipotle pepper, and lime juice. If you prefer your mayo less spicy, add 1 tsp of adobo sauce and omit the pepper or use 1/4 instead of the whole.
8. Once the tofu has baked, turn the oven to broil. Place the slider buns on a baking sheet, face open, and toast for 1 - 2 minutes. Make sure you keep an eye on them, they can burn easily.
9. Assemble the sliders with a piece of tofu, mayo, and some cabbage.
(makes 12 sliders)
Prep time: 20 minutes
Cook time: 25 - 30 minutes
Ingredients
1 - 2 tbsp adobo sauce from chipotle peppers, depending on desired spiciness
2 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp olive oil
2 tbsp barbecue sauce
1 tsp cocoa powder
10 oz extra firm tofu, pressed and sliced
2 tbsp Parmesan cheese, grated
1/2 head napa cabbage, shredded
1 tbsp rice wine vinegar
1 tsp sesame oil
1/4 cup mayo
1 chipotle pepper or adobo sauce, diced
1 tbsp lime juice
12 mini slider buns, toasted
Directions
1. Remove the tofu from the package and drain any excess water. Wrap the tofu in a paper towel and then in a clean dry dish cloth. Set the tofu on the counter and place something heavy on top to press out any excess water (ex. cast iron frying pan, pot, book). Press the tofu for ten minutes.
2. Preheat the oven to 425º F.
3. In a small bowl, whisk the adobo sauce, mustard, maple syrup, oil, barbecue sauce, and cocoa powder.
4. Slice the tofu into 1.5 L x 1.5 H x 0.5 W inch pieces. Pour the marinade into a wide bowl or a baking dish. Lay the tofu slices in the sauce, covering each piece evenly, and let sit for 10 minutes.
5. Once the tofu has marinaded, place the slices onto a baking tray. Brush any excess sauce onto the tops, ensuring that each piece is covered. Sprinkle Parmesan cheese on top and bake for 25 - 30 minutes. If you prefer your tofu soft, then bake for less time. Personally, I prefer my tofu a little crispy and bake for the full 30 minutes.
6. Wash and thinly slice the napa cabbage. Place the cabbage into a bowl and sprinkle with the rice wine vinegar and sesame oil. Set to the side.
7. In a small bowl, whisk the mayo, chipotle pepper, and lime juice. If you prefer your mayo less spicy, add 1 tsp of adobo sauce and omit the pepper or use 1/4 instead of the whole.
8. Once the tofu has baked, turn the oven to broil. Place the slider buns on a baking sheet, face open, and toast for 1 - 2 minutes. Make sure you keep an eye on them, they can burn easily.
9. Assemble the sliders with a piece of tofu, mayo, and some cabbage.
coucous salad with roasted vegetables
I spent the better part of yesterday en route. My dog spent the better part of yesterday in a crate. It was a messy day. I woke up at an unearthly hour, crammed my large suitcase, the dog crate, my carry-on, a small bag, a diaper bag, baby J, little M, Mr. little M, Me, and the dog into a CRV, and we drove 2 hours to the Toronto airport. I was squished like a sardine in the back of the CRV with baby J in his car seat, the seat belt cutting off the circulation from my neck, and my 75 pound labradoodle on my lap. He's a total spaz. I'm pretty sure he was just trying to hold me down so I wouldn't leave him. My dog gets crazy when we travel. He majorly panics. It's not like a full blown panic, but a sort of quite panic. He pants, paces in circles, and will repeatedly try to get into my suitcase.
Flying a dog is totally bonkers and stressful. Just saying.
I dislike flying on planes, so my dog should double hate it, right? Don't get me wrong, I enjoy that planes bring me awesome places. I enjoy that that it only takes 4 hours to get from Seattle to Toronto, because it's way better than spending a week in a car, but there are just some things that I can't ignore. I don't like being crammed in the middle seat between two over sized men. I really dislike it when people listen to their iphones really loud thinking that no one else can hear them listening to Hungry Like The Wolf by Duran Duran. And I really really don't like the overwhelming fear I get whenever set foot on a plane that I'm going to die. It's very unrealistic.
Ok, so planes aren't any fun whether you're a person or a dog, but Israeli couscous is totally fun. I love how the tiny little couscous pearls boil up into cute little pasta balls. Grilled vegetables are also awesome and tasty, and goat cheese should be put on everything, so why not combine them all and make a beautiful and delicious salad to be enjoyed on a chilly winters day with a delicious bottle of porter. So much better than flying.
makes 4 medium salads
Prep time: 30 minutes
Cooking time: 60 minutes
INGREDIENTS
1 eggplant, chopped + salt for soaking
1 zucchini, chopped
1 red pepper, chopped
1/2 sweet onion, chopped
10 cherry tomatoes, halved
3 tbsp olive oil
salt and pepper to taste
1 tbsp butter
1 shallot, diced
1 cup Israeli couscous, dry
2 1/2 cups broth (vegetable or chicken)
4 oz soft goat cheese, crumbled
flat leaf parsley, chopped (for garnish)
Wash and slice the eggplant into 1/2 inch rounds. Cover each slice, top and bottom, with a generous amount of salt. Place a paper towel onto a plate, put a slice of eggplant on top, and then another paper towel. On top of the paper towel, place another slice. Continue this process until all slices have been layer. Top with a piece of paper towel, and place a heavy object on top pressing down on the eggplant. This will allow the bitterness to seep into the towels. Let the eggplant sit for 20 minutes, then wash off the remaining salt.
Preheat the oven to 350ºF. Chop the eggplant, zucchini, red pepper, onion, and tomatoes into bite size pieces. Layer onto a baking sheet, drizzle with olive oil and salt and pepper. Using your hands, toss the vegetables in the oil. Bake in the oven for 60 minutes.
In a cast iron or frying pan, heat the butter and diced shallots for 2 minutes on low-medium heat. Add the dry couscous and toast for 3 minutes. Add 2 1/2 cups of broth and stir. Simmer the couscous for 5 - 10 minutes or until soft and chewy. You don't want to overcook. Drain any excess broth.
Toss the couscous with the grilled vegetables. Plate each serving and top with goat cheese and chopped parsley.
pear and pecan poppy seed salad
Woosh. I think I'm going through a little chocolate/gin/party withdrawal. I'm now back at little M's house for my last week in Canada. We've got some snow, so that's nice. Baby J is an early riser, which isn't that nice. He also owns quite a number of ridiculous talking/musical toys that wake me up a 7:00 am, leaving me with a feeling similar to a hangover.
It's the beginning of a new year. I've sworn off booze and sweets for now, or just until I clean out my system. I don't even know what that means, it just sounds appropriate. Like cleaning out your closet. Appropriate, not fun.
The holidays were a success, minus my two pound weight gain. I was really hoping that I could keep things in check this year, but the food was just so good and plentiful. Lots of late night get-togethers, fatty foods, desserts, wine, cheese, snacks, and chocolate. My only form of physical activity was lifting the fork to my mouth. A couple of days ago I ran up a couple stairs and the smell of gin started seeping from my pores. But today I feel good. I've been cross country skiing a few times. Started drinking smoothies for breakfast, salads for lunch, water in between. I'm getting my health on.
This year's holidays were a total success. The annual Christmas Eve Martini Party was also a success, everyone left in one piece. Christmas day was joyous with lots and lots of gifts and good food. Boxing day with my immediate family was a blast. Baby J was a true entertainer. I can't really remember what it was like not having him around. I imagine we all sat around staring at each other. Now we sit around staring at him and his every move, just waiting for him to do something entertaining. He must think we're totally weird.
It's the new year, and we're eating salad. It's is a good start. The perfect salad for me is one that is colorful with an ideal balance of sweet, savory, chewy, crunchy, soft, light and hearty. Pears are delicious and plentiful this time of the year, so I had envisioned them pairing nicely with some dried cranberries, pecans, and avocado. I like to add a little crunch to my salad with either croutons, tortilla chips, or dried Ramen noodles. This time I thought I'd shake it up, so I added some crunchy pita chips.
There's nothing better than sitting down to deliciously healthy and hearty salad for lunch and feeling good about yourself. Although, there is also something to say about grabbing a wood-fired pizza, a bottle of wine, and a white chocolate raspberry cheesecake, but it's the new year and we've all got plans to get a little healthier.
It's the new year, and we're eating salad. It's is a good start. The perfect salad for me is one that is colorful with an ideal balance of sweet, savory, chewy, crunchy, soft, light and hearty. Pears are delicious and plentiful this time of the year, so I had envisioned them pairing nicely with some dried cranberries, pecans, and avocado. I like to add a little crunch to my salad with either croutons, tortilla chips, or dried Ramen noodles. This time I thought I'd shake it up, so I added some crunchy pita chips.
There's nothing better than sitting down to deliciously healthy and hearty salad for lunch and feeling good about yourself. Although, there is also something to say about grabbing a wood-fired pizza, a bottle of wine, and a white chocolate raspberry cheesecake, but it's the new year and we've all got plans to get a little healthier.
PEAR AND PECAN POPPY SEED SALAD
(makes 4 medium salads)
Prep time: 10 - 15 minutes
Cooking time: 0 minutes
Ingredients
1/2 head iceberg lettuce, chopped
1 firm avocado, diced (not too ripe)
1 pear, diced
1 cup dried cranberries
1 cup pecans, chopped
4 ounces feta, crumbled
2 cups pita chips, broken into small pieces
Dressing Ingredients
5 tbsp canola oil
5 tbsp lemon juice
5 tbsp liquid honey
1 tbsp Dijon mustard
1 shallot, grated
1 tsp poppy seeds
salt and pepper to taste
Directions
2. In a large bowl, add the chopped lettuce, diced avocado, diced pear, dried cranberries, and chopped pecans. Drizzle the dressing over the salad and toss with your hands.
(makes 4 medium salads)
Prep time: 10 - 15 minutes
Cooking time: 0 minutes
Ingredients
1/2 head iceberg lettuce, chopped
1 firm avocado, diced (not too ripe)
1 pear, diced
1 cup dried cranberries
1 cup pecans, chopped
4 ounces feta, crumbled
2 cups pita chips, broken into small pieces
Dressing Ingredients
5 tbsp canola oil
5 tbsp lemon juice
5 tbsp liquid honey
1 tbsp Dijon mustard
1 shallot, grated
1 tsp poppy seeds
salt and pepper to taste
Directions
1. In a food processor, combine the canola oil, lemon juice, honey, Dijon mustard, and shallot. Pulse until all ingredients are combined and the shallot is minced. Pour the dressing into a mason jar, or something similar, then add the poppy seeds and salt/pepper to taste. Shake the jar to mix the dressing, and then set to the side.
2. In a large bowl, add the chopped lettuce, diced avocado, diced pear, dried cranberries, and chopped pecans. Drizzle the dressing over the salad and toss with your hands.
3. Top the salad with crumbled feta and pita chips.
happy new year
New Years Eve was an absolute success. My lipstick stayed bright red, despite all the smooching, and my dance moves were at least a 5 out of 10, despite my inherent inability to walk properly in heels. The night was celebrated with joy, laughter, fun, great friends, and good food. It was total perfection.
I danced until I could barely feel my toes. I drank one too many gin and tonics, ate early morning street meat, then passed out until I was woken by the bright sun beaming through the blinds, and a mouth drier than the Sahara desert. Feeling as bad as I did and lacking any real motivation to move, I was very excited when later that day my in laws surprised me with a meal fit for kings.
This past week has consisted mainly of late night meals, snacks, sweets, and plenty of eating out. I haven't spent much time in the kitchen, cooking that is, but I've been spoiled with other peoples creations. My pants are now a little tight and my wallet a little lighter, but I am now happy and full.
I want to share with you a few of my favorite images from the past week.
Beautiful and bright street graffiti on Bay St. Toronto.
I love when sushi is served in a boat.
Shao Mai (shrimp dumplings), which were unexpectedly amazing.
Tasty waffles and fancy beer. The perfect combination.
Cool graffiti art and an old-school dollar store.
A giraffe and a happy man. Sparkly sequins, red lipstick, red nails, and gin.
Cheddar and chive waffles and one hungry handsome husband.
I hope this year brings you a healthy serving of deliciousness.
I hope this year brings you a healthy serving of deliciousness.
cast iron pizza
If you're like me, celebrating the New Year with sequins, sparkles, streamers, and bubbly is a must. This year I plan to wear the shortest black sequin dress, the reddest lipstick imaginable, and the cutest blue suede heels. I will dress myself up, put my lipstick and phone in a teeny tiny purse that costs way too much, and cross my fingers that there is no more than an inch of snow on the ground. Because I'm not really sure how I will get from point A to B with my New Year's attire in these northernly conditions. But this is what we have to do. This is what it takes to look good. We must brave the harshest elements and put on a smile, because next year is going to be amazing and we are going to bring in this new year with style. I plan to get started on the right foot, hopefully a non-frost bitten foot, a nicely manicured foot, with fuchsia pink polish or gold, it's undecided.
If you are planning to stay home this New Years, throw a party, attend a party, or just spend some quality time with your family, might I suggest throwing a super fancy gourmet pizza party? Not the type of pizza party you had when you were young, where your mom cut English muffins in half, you decorated them with your favorite toppings, and then baked them in the oven. I mean a gourmet, delicious, similar-to-wood-oven pizza party.
Mr. H's papa got a lovely artisan pizza book from Santa. After skimming through a couple of chapters, I stumbled upon a new pizza technique. Instead of cooking on a pizza stone (which is totally awesome), these pizzas are cooked in a cast iron skillet. You will be so impressed with the results. The pizza tasted as though it just came out of a wood oven. The crust was light and airy, but crispy on the outside. There were even a few bubbles in the crust like you see in wood fired pizza. After baking in the cast iron pan, the pizza is transferred to the oven to broil, where the cheese and vegetables can acquire a nice crispy texture. Each person can make and decorate their own personal size pizza, and there is no need to slice up those English muffins. Make some dough, chop some veggies, grate some cheese. Invite over some friends and have a pizza party. Bring in the New Year with style and great pizza. It's a must.
makes 10 small pizzas
recipe adapted from Artisan Pizza and Flatbread made in Five Minutes a Day
Prep time: 35 minutes + 2 hour rise
Cook time: 7 minutes per pizza
INGREDIENTS
3 1/2 cups lukewarm water (100ºF or below)
1 tbsp instant yeast
1 1/2 tbsp kosher salt
7 1/2 cups unbleached all-purpose flour + extra for dusting
good olive oil for drizzling over pizza
1 - 2 cups of tomato sauce
various pizza toppings
In a very large bowl (5 quart or a plastic food container), add the lukewarm water. Lukewarm water will speed up the rising time. Sprinkle in the yeast and salt, and let it sit for a couple of minutes to proof.
Add the flour to the yeast mixture and combine with either a wooden spoon, food processor with a dough attachment, or a stand mixer with a paddle attachment. Do not knead the dough, just mix until all the ingredients are uniformly moistened with no dry patches. The dough should be moist and sticky.
Cover the bowl with saran wrap and then poke it with tiny holes. Let the dough sit covered for 2 hours in a warm draft free area. The dough should double in size. Once it has doubled place it in the fridge until you are ready to use. It can stay in the fridge for up to 14 days or the freezer for 3 months. Do not punch down the dough, it needs to retain as much gas as possible.
When you are ready to make your pizzas, pre-cut and prepare all of your ingredients. They should be located in an easy to reach spot. You want to top your pizza quickly so the dough doesn't stick to the paddle or counter.
Place your cast iron pan on the stove top and preheat on medium for 10 minutes. Turn the oven to broil and place the oven rack on the highest slot.
Working very quickly, generously sprinkle flour or cornmeal on the pizza paddle to prevent it from sticking. Gather a peach size piece of dough by grabbing, twisting then cutting from the larger batch. Cover your hands and the dough in flour, until it is no longer sticky. Put the dough back in the fridge, it is easier to work with when it's cold.
Gently stretch and flatten the dough into a disk by pulling and rotating with your hands. Place the dough onto the pizza paddle and using a rolling pin dusted with flour, roll the dough into its final shape 1/8 inch think. Quickly top the pizza with sauce, then vegetables, and cheese. Drizzle with olive oil.
Slide the pizza into the cast iron pan (you may need a spatula to help give it a little push) and cover with a lid. Cook the pizza for 4 minutes and do not remove the lid until done. Remove the lid, then place the cast iron pan in the oven on the top rack for 3 minutes to brown the cheese. With a spatula, remove the pizza from the pan and place it onto a cutting board. Slice and serve warm.
Add the flour to the yeast mixture and combine with either a wooden spoon, food processor with a dough attachment, or a stand mixer with a paddle attachment. Do not knead the dough, just mix until all the ingredients are uniformly moistened with no dry patches. The dough should be moist and sticky.
Cover the bowl with saran wrap and then poke it with tiny holes. Let the dough sit covered for 2 hours in a warm draft free area. The dough should double in size. Once it has doubled place it in the fridge until you are ready to use. It can stay in the fridge for up to 14 days or the freezer for 3 months. Do not punch down the dough, it needs to retain as much gas as possible.
When you are ready to make your pizzas, pre-cut and prepare all of your ingredients. They should be located in an easy to reach spot. You want to top your pizza quickly so the dough doesn't stick to the paddle or counter.
Place your cast iron pan on the stove top and preheat on medium for 10 minutes. Turn the oven to broil and place the oven rack on the highest slot.
Working very quickly, generously sprinkle flour or cornmeal on the pizza paddle to prevent it from sticking. Gather a peach size piece of dough by grabbing, twisting then cutting from the larger batch. Cover your hands and the dough in flour, until it is no longer sticky. Put the dough back in the fridge, it is easier to work with when it's cold.
Gently stretch and flatten the dough into a disk by pulling and rotating with your hands. Place the dough onto the pizza paddle and using a rolling pin dusted with flour, roll the dough into its final shape 1/8 inch think. Quickly top the pizza with sauce, then vegetables, and cheese. Drizzle with olive oil.
Slide the pizza into the cast iron pan (you may need a spatula to help give it a little push) and cover with a lid. Cook the pizza for 4 minutes and do not remove the lid until done. Remove the lid, then place the cast iron pan in the oven on the top rack for 3 minutes to brown the cheese. With a spatula, remove the pizza from the pan and place it onto a cutting board. Slice and serve warm.
Cheesy French Toast made with Brioche
Are you looking for something to make Christmas morning? Well, have I got a treat for you. Sweet and savory, cheesy french toast. The tastiest french toast my mouth has ever seen. for reals.
As long as you have a loaf of brioche sitting around, it's smooth sailing. Twenty minutes tops. Just in case you dont, I have a totally awesome recipe here.
My gift to you.
Have a wonderful and joyous holiday, and a Very Merry Christmas. May all your dreams come true.
CHEESY FRENCH TOAST MADE WITH BRIOCHE RECIPE (makes 8 - 10 pieces)
Prep Time: 5 minutes
Cooking Time: 15 - 20 minutes
Ingredients
1 loaf brioche bread (recipe here)
4 eggs
2 tbsp milk
1/4 tsp cinnamon
1 - 1 1/2 cups aged cheddar, shredded
salt and pepper to taste
2 - 3 tbsp butter
maple syrup
Directions
1. Preheat a frying pan, griddle, or cast iron pan on medium heat.
2. In a large bowl, whisk the eggs with milk, cinnamon and salt and pepper to taste until light and frothy. In a separate bowl add the shredded cheese.
3. Slice the brioche into 1/2 to 1 inch slices, depending on your preference.
4. Add 1/2 tbsp of butter at a time to the frying pan.
5. Dip the bread into the egg mixture one at a time, making sure to coat each side. Then dip the bread into the shredded cheese coating each side. Place the bread into the frying pan and fry for 3 minutes on each side, or until the cheese has become brown and crispy. You may cook multiple pieces of toast at a time. If the bread starts to stick to the bottom of the pan, add more butter. Add butter each time you fry a new piece.
6. Serve with a generous amount of maple syrup.
Prep Time: 5 minutes
Cooking Time: 15 - 20 minutes
Ingredients
1 loaf brioche bread (recipe here)
4 eggs
2 tbsp milk
1/4 tsp cinnamon
1 - 1 1/2 cups aged cheddar, shredded
salt and pepper to taste
2 - 3 tbsp butter
maple syrup
Directions
1. Preheat a frying pan, griddle, or cast iron pan on medium heat.
2. In a large bowl, whisk the eggs with milk, cinnamon and salt and pepper to taste until light and frothy. In a separate bowl add the shredded cheese.
3. Slice the brioche into 1/2 to 1 inch slices, depending on your preference.
4. Add 1/2 tbsp of butter at a time to the frying pan.
5. Dip the bread into the egg mixture one at a time, making sure to coat each side. Then dip the bread into the shredded cheese coating each side. Place the bread into the frying pan and fry for 3 minutes on each side, or until the cheese has become brown and crispy. You may cook multiple pieces of toast at a time. If the bread starts to stick to the bottom of the pan, add more butter. Add butter each time you fry a new piece.
6. Serve with a generous amount of maple syrup.
Brioche made with Beurre Noisette
Whilst gallivanting around the streets of Toronto, trying to take in as many mouth watering treats my tiny stomach could hold, I had the fortunate pleasure to end a wonderful Sunday morning with brunch at School. A few friends and I, friends who clearly understand my palate, pushed and squeezed our way through a never-ending line, only to meet a bright-eyed waitress wearing a catholic school girls outfit, which was clearly and intentionally 2 sizes too small. The waitress licked her finger, flipped over not one but two pages on her notepad, and put our name at the very bottom of the list, right below Cindy Loo party of 10.
As we waited outside, the sharp frigid breeze blew our hair in every which direction. Tiny beads of ice cold water started to drip from the sky, as we stood in a circle huddled for warmth, we weren't alone in this quest for delicious breakfast. As we stood outside the restaurant, huddled beneath the awning like a crowd of smoking teenagers, I thought to myself, this place must be amazing.
An hour later, 10 frozen toes, and a hunger that was getting the best of me, I finally heard a faint noise that sounded like my name. It was me. It was my name. Heather, Heather Hands, Heather Hands party of three.
By this time I was so hungry the menu looked daunting. I wanted everything, macadamia banana pancakes with whipped brown sugar butter and maple syrup, Parmesan asparagus omelet with cracked pepper, home fries and greens, but I finally settled on super cheesy french toast with maple syrup and greens.
This french toast was the epitome of all french toasts. It was light and fluffy. Sweet and savory. Soft, cheesy, and crispy on the outside. It was made extra fancy and delicious by using a wonderfully light and fluffy brioche bread. If you, like me, are unfamiliar with brioche, you must try. It is a French pastry, made in the same matter as regular yeast bread, but with a higher butter and egg ratio, giving it a rich and tender crumb. I am usually not a big fan of french toast, but this was perfect. I loved it so much, I came home and made a few brioche loaves myself.
I found a recipe from an appetizing blog, Clockwork Lemon, whose recipe called for the addition of buerre noisette (brown butter), which is simply, butter that has been cooked until brown. If you are making a more traditional brioche, the recipe will call for the addition of regular unsalted butter instead of buerre noisette. I am glad I went with the more non-traditional route, if only but to smell the wonderful nutty flavors that filled the house, once my butter turned a gorgeous hazelnut color.
Once the loaf came out of the oven, I ate one with a little jam, a sprinkle of icing sugar, and topped with orange zest and saved the others for cheesy french toast. Don't fret, recipe coming soon.
BRIOCHE MADE WITH BEURRE NOISETTE RECIPE (makes 3 loaves)
{recipe adapted from Clockwork Lemon}
Prep Time: 3 - 4 hours rising + 12 hours overnight + 1 hour mixing, kneading and rolling
Cooking Time: 30 - 40 minutes per loaf
Ingredients
1/2 cup unbleached bread flour
2 1/4 tsp or one pack of instant yeast
1/2 cup whole milk, lukewarm
1 cup butter, unsalted, cut into small pieces
5 large eggs
3 cups unbleached bread flour
2 tbsp white sugar
1/4 tsp salt
1 egg + 1 tsp water for brushing
Directions
1. In a stand mixer bowl, add 1/2 cup flour, instant yeast, warm milk, and stir. Cover with Saran wrap and set to the side in a warm area free from draft, and let rise for 40 minutes. The sponge is ready when it collapses when touched.
2. While the sponge is rising, heat a thick bottomed skillet on medium heat. Add the butter pieces, whisking frequently. Once the butter has melted it will start too foam. After a few minutes the amount of foam produced, will start to decrease. Small brown flecks (milk solids) will start to form at the bottom of the pan. The butter should now have a beautiful nutty aroma. Remove from heat, pour into a bowl and place in the fridge to cool down and firm up slightly. Once cooled, it should have the consistency of butter at room temperature.
3. With the paddle attachment add the eggs one by one to the sponge, and mix on medium heat until combined.
4. In a separate bowl, mix 3 cups flour, sugar, and salt. Slowly add the flour to the egg mixture until it's all incorporated, scraping down the bowl periodically (2 - 3 minutes).
5. On medium speed, start to add the butter one tbsp at a time, allowing each tbsp to be fully incorporated before adding the next. Once the butter had been worked in, switch to the dough hook and knead for 6 minutes, until the dough has become smooth, soft, shiny, and elastic.
6. Turn the dough onto a lightly floured work surface. Knead the dough a couple of times into the shape of a ball, by folding each side in (3, 6, 9, and 12 o'clock) and then pinch the top. Turn the dough over, smooth side face up. Transfer the dough to a lightly oiled bowl, and cover with Saran wrap. Let the dough double in size for one hour in a warm area. Punch down the dough, remove it form the bowl, and repeat the same process shaping into a ball. Place the dough back into the bowl, let it rise for another hour or place it in the fridge overnight for the best flavors. If you refrigerate overnight, let the dough warm for a couple of hours the next morning before using.
7. Divide the dough into three equal pieces. Roll each piece into a rectangle. Fold the long sides in, and then roll into a log. Place the dough into an oiled bread pan. Spray the top of the loaf with oil and gently cover with Saran wrap or a damp close. Place the pans in a warm area to rise. The dough should fill the pan when risen, approximately 1.5 - 3 hours depending on the temperature of your house. If you don't have 3 bread pans, you will need to rise and bake the dough one at a time. Alternatively, you can preheat the oven to 180 F. Turn it off, then put the bread in the oven for 30 - 60 minutes or until doubled in size.
8. Preheat the oven to 350 F. Whisk the egg with 1 tsp of water, and brush the top of the loaf. Place it into the oven on the middle wrack and bake for 30 - 40 minutes. The bread should be golden brown and feel hollow when tapped, also the internal temperature of the bread should be 190 F. Let the bread cool in the pan for 10 minutes, and then remove. Slice and serve warm.
Prep Time: 3 - 4 hours rising + 12 hours overnight + 1 hour mixing, kneading and rolling
Cooking Time: 30 - 40 minutes per loaf
Ingredients
1/2 cup unbleached bread flour
2 1/4 tsp or one pack of instant yeast
1/2 cup whole milk, lukewarm
1 cup butter, unsalted, cut into small pieces
5 large eggs
3 cups unbleached bread flour
2 tbsp white sugar
1/4 tsp salt
1 egg + 1 tsp water for brushing
Directions
1. In a stand mixer bowl, add 1/2 cup flour, instant yeast, warm milk, and stir. Cover with Saran wrap and set to the side in a warm area free from draft, and let rise for 40 minutes. The sponge is ready when it collapses when touched.
2. While the sponge is rising, heat a thick bottomed skillet on medium heat. Add the butter pieces, whisking frequently. Once the butter has melted it will start too foam. After a few minutes the amount of foam produced, will start to decrease. Small brown flecks (milk solids) will start to form at the bottom of the pan. The butter should now have a beautiful nutty aroma. Remove from heat, pour into a bowl and place in the fridge to cool down and firm up slightly. Once cooled, it should have the consistency of butter at room temperature.
3. With the paddle attachment add the eggs one by one to the sponge, and mix on medium heat until combined.
4. In a separate bowl, mix 3 cups flour, sugar, and salt. Slowly add the flour to the egg mixture until it's all incorporated, scraping down the bowl periodically (2 - 3 minutes).
5. On medium speed, start to add the butter one tbsp at a time, allowing each tbsp to be fully incorporated before adding the next. Once the butter had been worked in, switch to the dough hook and knead for 6 minutes, until the dough has become smooth, soft, shiny, and elastic.
6. Turn the dough onto a lightly floured work surface. Knead the dough a couple of times into the shape of a ball, by folding each side in (3, 6, 9, and 12 o'clock) and then pinch the top. Turn the dough over, smooth side face up. Transfer the dough to a lightly oiled bowl, and cover with Saran wrap. Let the dough double in size for one hour in a warm area. Punch down the dough, remove it form the bowl, and repeat the same process shaping into a ball. Place the dough back into the bowl, let it rise for another hour or place it in the fridge overnight for the best flavors. If you refrigerate overnight, let the dough warm for a couple of hours the next morning before using.
7. Divide the dough into three equal pieces. Roll each piece into a rectangle. Fold the long sides in, and then roll into a log. Place the dough into an oiled bread pan. Spray the top of the loaf with oil and gently cover with Saran wrap or a damp close. Place the pans in a warm area to rise. The dough should fill the pan when risen, approximately 1.5 - 3 hours depending on the temperature of your house. If you don't have 3 bread pans, you will need to rise and bake the dough one at a time. Alternatively, you can preheat the oven to 180 F. Turn it off, then put the bread in the oven for 30 - 60 minutes or until doubled in size.
8. Preheat the oven to 350 F. Whisk the egg with 1 tsp of water, and brush the top of the loaf. Place it into the oven on the middle wrack and bake for 30 - 40 minutes. The bread should be golden brown and feel hollow when tapped, also the internal temperature of the bread should be 190 F. Let the bread cool in the pan for 10 minutes, and then remove. Slice and serve warm.
Gingerbread House
It's been a whirlwind of a weekend. I'm talking about candy, baking, sugar and spice. I threw a gingerbread party for four, which means I got up Saturday morning at the crack of dawn to sift, stir, roll and bake. The wood fire had been burning fierce that night, which had left the house with a mildly unpleasant heat when I arose. Even though it had been gracing us with much needed warmth, the mid-morning heat had left me feeling out of sorts and my dough extremely unruly. Luckily it had snowed the night before, so I brought my rolling pin and dough outside, and constructed my gingerbread foundation in the cold. There I stood at eight in the morning, my hair with a mind of its own, in my Sorrel winter boots, pajamas, a puffy winter coat and a warm fuzzy touque.
I floured the counter, traced my parts, cut the dough with extreme precision. I lifted the dough and gently placed it onto a baking sheet. I watched it puff up and bake in the heat, and fill the air with the most pleasantly festive aromas. After baking, lifting, and cooling, I constructed my house as if I was building it for myself. I secured the foundation with royal icing, covered the roof with pretzel shingles. I decorated the outside with brightly colored candy, because this is how I imagine my house. Bright, colorful, sweet, and lovely.
makes 2 small houses
recipe adapted lightly from Cooks Illustrated Holiday Baking
Prep time: 1 1/2 hours + 12 hours for chilling
Baking time: 8 - 15 minutes
INGREDIENTS
3 cups all-purpose flour
3/4 cup packed dark brown sugar
1 tsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
1 tbsp ground ginger
1/2 tsp ground cloves
12 tbsp butter unsalted, cut into small pieces and softened slightly
3/4 cup molasses
2 tbsp milk
ROYAL ICING INGREDIENTS
1 bag of royal icing mix
1/4 cup water
candy for decorating
In the bowl of a stand mixer with the paddle attachment or a food processor, mix the flour, brown sugar, backing soda, salt, cinnamon, ginger, and cloves until well combined.
Add the small pieces of butter to the flour mixture one by one, on medium-low speed until the mixture is crumbly, around 1 1/2 minutes.
Measure out the molasses and add 2 tbsp of milk. On low speed, slowly add the molasses and then increase the speed to medium and mix until combined.
With a spatula, scrape the dough onto the counter and with your hands shape it together. Cut it in half, wrap with Saran, and place in the fridge over night, or a minimum of 2 hours.
Preheat the oven to 350 F. Remove one piece of dough from the fridge at a time. Cut the dough in half and place the rest back in the fridge. Make sure the kitchen, counter, and rolling pin are all cool. You will have a much easier time handling the dough.
On a floured work surface, roll out the dough. You can either roll out your dough thick or thin, depending on your preference. Thicker dough (1/4 inch) will result in a softer, chewier cookie, while a thinner dough (1/8 inch) will result in a harder, crisper cookie.
Once the dough has been rolled out, place the gingerbread house stencil on top, and cut out the desired shapes with a knife or a pizza cutter. Gently lift the dough with a spatula, and place it onto a baking sheet lined with parchment paper.
[If you are having difficulties lifting you dough off the counter, you may need to roll it between to pieces of parchment paper, use more flour, or re-chill the dough. You must word quickly, so your dough doesn't become to warm and soft. I prefer to quickly roll and then cut my gingerbread pieces, place them on a sheet of parchment paper and put them in the freezer while the others are baking. It's much easier to transfer to the baking pan.
If you are making thin gingerbread bake 8 - 10 minutes. If you are baking thicker gingerbread 10 - 13 minutes. Bake until the dough barely leaves an imprint when touched. Let cool on the pan for 5 minutes and then transfer to a wire wrack. Let cool before icing.
You can make your own royal icing, or buy a pre-made package that only requires water to be added. Fill a piping bag with icing and then decorate your cookies.
Fun Holiday Crafts
Christmas is right around the corner and I'm feeling inspired. Here are some fun Christmas craft ideas to keep us busy over the holidays.
Modern Perforated Christmas Trees - Curbly
Mini Wreath Holiday Cards - re-nest
Shimtokk Gift Wrap - Martha Stewart
Quick and Cute Christmas Ornaments - Apartment Therapy
Snow Globes - Martha Stewart
Salted Caramels - Saveur
Wood Ball Wreath - Sweet Paul
Holiday Props - Oh Happy Day
Tiny Gingerbread House - Not Martha
Coffee and Lavender Sugar Body Scrub - Joy the Baker
Apple Cinnamon Danish Braid
Truth be told, I've been eating apple cinnamon danish braid for three days now. I wanted to perfect this dessert before I shared my successes and failures. On my first attempt, you could say that I acted a bit overzealous. Instead of saving half of my dough for a rainy day, I made one giant danish pasty. I filled it will apples to the brim, until they were spilling out everywhere. I was left with a juicy mess, and a half-baked piece of pastry, although what was salvaged still tasted good. When I started this recipe, I hadn't the slightest inclination on how to pull it together. On my first attempt, I neither browned my butter, nor cooked my apples. I was left with a giant pastry filed with crunchy apples (not the texture I was looking for). Without cooking the apples, they didn't have a chance to boil off the excess juices, which after baking, added to the soggy mess. I made the glaze too runny, and let me just say, I was feeling discouraged.
Luckily, my second attempt was magical and the third spectacular, and in the end, I was quite pleased with my results. I'd been planning to make a Danish pastry for years. Last week, I had been perusing the local grocer, during some well deserved spare time. Hunger pangs left me feeling uneasy, and I soon found myself heading towards the bakery. Funny enough, hunger pangs in the grocery store always subconsciously send me directly to the bakery. This is where I found a mouth watering Danish braid. At that moment I knew I had to replicate it at home.
I made my away around the store in a hunger pang coma trying to round up my ingredients, while grabbing a fair share of frivolous items on the way. When I say frivolous, I'm not talking about one giant box of goldfish crackers, or a weeks supply of kinder surprise eggs. And when I say round up my ingredients, I meant that I grabbed a few apples. I had my mind set on adapting a recipe from the Baking with Julia by Dorie Greenspan book, because I figured that my lack of Danish pastry experience would be balanced out with the guidance from a baking master. You will need 2 days to complete this recipe. The first day is all about the pastry. You will need to proof some yeast. Mix in some milk, sugar, salt, and eggs. Cut some butter into some flour, and then mix everything together. Next you will need to roll out the dough. Roll it into a long rectangle, and have some flour on hand to prevent the dough from sticking. Once you have your rectangle, fold it like a letter. Place the letter short side facing up. Roll it out again, and repeat the process a total of three times. Cut it in half, wrap in Saran, and place in the fridge overnight.
Day 2 - pour yourself a cup of coffee, then slice some apples, brown some butter, cook the apples in the butter with flour, cinnamon, and sugar until nice and soft. Let the mixture cool, have a shower, read some news. Do what you do best. Then, grab your piece of pastry and roll it out into a 9 x 13 inch rectangle. Next you will need to clean it up and make it look fancy. Cut some braid strips and then braid that pastry like you mean it - this is the fun part. Put it in the oven and bake. Once it's baked, mix up some sugar glaze, drizzle it on top and sprinkle some powdered sugar. Eat your Danish pastry warm with a slice of cheddar cheese, because really, it's the only way.
yields 1 danish braid with leftover dough
recipe adapted from Baking with Julia by Dorie Greenspan
Crust Ingredients
2 1/4 tsp or 1 pack of dry active yeast
1 tsp sugar
1/4 cup warm water
1 egg
1/2 cup milk, room temperature
1/4 cup granulated sugar
1 tsp salt
2 1/2 cups all purpose flour
1 cup unsalted butter, chilled and cubed
1 egg white + 1 tsp water
Filling Ingredients
2 tbsp butter
4 apples, peeled and sliced
3/4 cup granulated sugar
1 1/4 tbsp all purpose flour
1/2 tsp cinnamon
Glaze Ingredients
1/2 cup powdered sugar
1 - 2 tbsp milk
1/2 tsp vanilla
powdered sugar for dusting
Directions
1. In a medium bowl, add the yeast, 1 tsp sugar, and warm water. Let the yeast rest until it proofs (5 minutes).
2. Once the yeast has proofed, add the egg, milk, sugar, and salt. Stir with a whisk, and set to the side.
3. Place the flour and cubed butter into a large bowl. With a pastry blender or a food processor, combine until the butter is in tiny pieces.
4. Add the wet ingredients to the flour and combine until the dough comes together. Place the dough onto a floured work surface and shape into a square. Roll the dough into a rectangle 9 x 13 inches. Fold the dough lengthwise into thirds (similar to folding a letter to fit into an envelope). Roll the dough into a rectangle again, and then again fold into thirds. Repeat this process a total of 3 times. Cut the dough in half, wrap each piece in Saran wrap, and place in the fridge overnight.
5. In a large pot on low, heat 2 tbsp of butter until it begins to foam. In a small bowl combine the sugar, flour, and cinnamon. Add the sliced apples and the sugar cinnamon mixture to the pot and toss. Cook until all the liquid has evaporated and the apples are tender, about 15 minutes. Remove from the heat and let cool for 30 minutes.
6. Preheat the oven to 400 ºF.
9. In a small bowl, whisk the icing sugar, 1 tbsp milk, and vanilla until you get a desired consistency. Add a tbsp more milk if the icing is too thick. It should be pourable, but not so thin that it drips off of the pastry. Drizzle over the top of the braid and sprinkle with powdered sugar. Serve warm.
