Happy Holidays! A few of my favorite holiday recipes

Happy Holidays

Happy Holidays

Well the holidays have finally arrived – my favorite time of year! I love having some time to rest and relax and enjoy quality time with friends and family, especially around the table sharing delicious food and wine. So to celebrate the season, I’ve rounded up some of my favorite holiday recipes that I’ve created over the years – either for myself or a few of my clients (KitchenAid, Colavita and Seven Barrels), that I wanted to share with all of you. From appetizers, to salads, to desserts, entrees and cocktails, they all have that special magic touch perfect for the holidays.

I’d love to hear in the comments below what some your favorite holiday recipes are too – feel free to post them and share a link below, and if you want to share my recipes online please include a link back to my site and credit to Kristen Hess / The Artful Gourmet and @artfulgourmet on social media (Facebook, Twitter, Instagram, Pinterest and Tumblr).


Wishing you all a Merry Christmas, Happy Hanukkah and a joyous and prosperous New Year 2017!

 

BloodOrangeCake_StrawberrySauce

Blood Orange Olive Oil Cake with Strawberry Chocolate Sauce 

PumpkinPearTart

Pear and Pumpkin Tart

Mini Holiday Tarts

Mini Sweet and Savory Holiday Tarts

Roasted Squash Salad

Roasted Squash Salad with Spiced Pecans

Holiday Brunch Strata

Holiday Brunch Strata

Almond Cookies

Almond Shortbread Cookies with Blood Orange Glaze

Parmesan-Garlic-Artichoke-Dip

Hot Parmesan Artichoke Dip with Homemade Pita Chips

Maple Walnut Pie

Maple Brown Sugar Walnut Pie

Swedish Meatballs

Braised Swedish Meatballs

Butternut Squash Ricotta Tart

Three Cheese Butternut Squash Tart with Bacon

Choc Thumbprint Cookies

Chocolate Thumbprint Cookies

Truffled Pancetta 3 Cheese Pasta

Truffled 3-Cheese Pasta with Pancetta and Garlic

Whiskey Sour and Stuffed Mushrooms

Holiday Cocktail Party! Appetizer and Cocktail recipes 

Sweet and Spicy Asian Chicken Bites

Sweet and Spicy Asian Chicken Bites

Brussels Sprouts

Glazed Brussels Sprouts with Bacon, Shallots and Balsamic

SpinachSalad-Vinaigrette

Spinach Salad with Blood Orange Vinaigrette

ChocolateChipotleShortRibs

Chocolate Chipotle Braised Short Ribs

3-Cheese Butternut Squash Tart w/ Bacon

3 Cheese Butternut Squash Tart w/ Bacon

3 Cheese Butternut Squash Tart w/ Bacon

It’s the holidays and we all know what that means..time to cook and bake, and eat all the delicious treats of the season..like this savory
3-Cheese Butternut Squash Tart with Bacon. Can we say yay?

3 Cheese Butternut Squash Tart w/ Bacon


It’s so easy to make with some store-bought puff pastry because who has time to make their own with so many goodies to make and presents to wrap? And delicious holiday food to eat?

3 Cheese Butternut Squash Tart w/ Bacon

It’s got a gorgeous crispy, buttery crust topped with ricotta and Parmesan and Gruyere cheese, roasted butternut squash with maple syrup and of course, bacon. Then it’s topped with a drizzle of balsamic glaze and some fresh thyme along with some sea salt and freshly ground pepper. Sounds pretty perfect to me. 

Roll Dough

First, defrost and roll out your dough. Cut 1/2 inch strips around the edges to double up to make a pastry border and brush it with egg wash. Pop it in the fridge for about 30 minutes.

RoastSquash

Next, drizzle olive oil, salt and pepper, and some garlic powder over the butternut squash, then drizzle it with some maple syrup and roast it for about 15 minutes.

Bacon

Cook that delicious bacon, drain and set aside to crumble on the tart later.

Ricotta

Whip up your ricotta with an egg, salt and pepper and some shredded Parmesan cheese.

Add Ricotta

Spread it on top of the tart pastry evenly. (Repeat all steps with the second pastry throughout.)

Add Cheese

Top it with some of that luscious grated Gruyere cheese.

Top w/ Squash

Place the roasted squash on top along with the bacon. Sprinkle some fresh thyme on top.

3 Cheese Butternut Squash Tart w/ Bacon

Then simply bake it for 30 minutes on 375 F, then drizzle it with some balsamic glaze, cut into squares and devour!

3 Cheese Butternut Squash & Bacon Tart

Yield: Makes 2 tarts, serves 12.

Serving Size: 1 tart square (6 per tart)

This delicious savory tart features three luscious cheeses (ricotta, gruyere and parmesan) along with crispy bacon and roasted butternut squash and thyme. It makes a great appetizer for the holidays!

Ingredients

  • 2 large eggs
  • 14 ounces frozen all-butter puff pastry, thawed
  • 2 packages butternut squash, precut into 1-2" cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup or honey
  • Sea salt and freshly ground black pepper
  • 1 teaspoon garlic powder
  • 6-8 slices bacon
  • 1 pound fresh ricotta cheese
  • 1 tablespoon whole milk or cream
  • 2/3 cup shredded parmesan cheese
  • 1 cup shredded gruyere cheese
  • Balsamic glaze, for garnish
  • fresh thyme, for garnish

Instructions

  1. Roll out 1 piece of puff pastry into a large rectangle. Cut a 1/2 inch border around the edges and place the strips on the edges of the pastry sheet to create a border crust. Prick holes around the pastry to avoid puffing.
  2. Beat 1 egg and brush the pastry edges and repeat same procedure with second pastry sheet; chilling both for 1/2 an hour in the fridge.
  3. While pastry is chilling, preheat oven to 450 degrees.
  4. Cut the butternut squash into small chunks and drizzle with olive oil, maple syrup, salt and pepper and garlic powder.
  5. Bake for 15 minutes and set aside.
  6. Cook bacon according to package directions and drain on paper towels. Crumble once cooled and set aside.
  7. Reduce heat in oven to 375.
  8. Mix the ricotta cheese with one beaten egg, parmesan cheese and additional salt and pepper.
  9. Remove pastry from the fridge and spread the ricotta mixture evenly over the tops of both.
  10. Sprinkle with shredded gruyere cheese and crumbled bacon.
  11. Top both pastries with the butternut squash and sprinkle with some fresh thyme.
  12. Bake for 30 minutes until the pastry is golden brown and puffed around the edges.
  13. Cut into squares after cooling on a rack and serve warm.
  14. Garnish with a drizzle of balsamic glaze on top and additional fresh thyme if desired.
http://www.theartfulgourmet.com/2016/12/14/3-cheese-butternut-squash-tart-w-bacon/

3 Cheese Butternut Squash Tart w/ Bacon

Gosh I love the holidays.

3 Cheese Butternut Squash Tart w/ Bacon

Wishing you a great one!

3 Cheese Butternut Squash Tart w/ Bacon

Now back to that tart I just made… 😉

Sweet & Savory Mini Tarts

Sweet & Savory Mini Tarts

With the holidays approaching, it’s time to start thinking about fun food to make for all the parties and get togethers with family and friends. I love making appetizers, mini tarts, and small bites for potlucks and parties because it’s fun to experiment with different flavor combinations and they’re generally easy to transport.

One of my favorite things to make are  Sweet and Savory Mini Tarts, and I’ve used my KitchenAid® Professional-Grade Nonstick Mini Pie Pan to whip up two delicious tarts that you can bring to your next holiday soiree. I love this pie pan because its nonstick professional-grade construction and removable bottoms make it easy to work with. And the pre-engraved ridges for the crust ensure that all of your tarts and mini pies come out looking perfect!


Cranberry Almond Mini Tarts

My Mini Cranberry Apple Almond Tarts are super delicious – sweet and tangy with a little bit of crunch, made with fresh cranberries, orange juice, honey, apples, cinnamon and chopped almonds.

Mini Savory Tarts

I also made some savory Mini Bacon, Veggie and Cheese Tarts that are great for a holiday brunch or even a small evening get together with friends and family. They’ve got tons of good stuff inside too – eggs, cream, shredded cheese, crispy bacon and lots of fresh sautéed veggies like zucchini, mixed bell peppers, green onion and garlic with a touch of fresh thyme for garnish.

Mini Sweet & Savory Tarts

So easy to make and so delicious and fun for a holiday party!

I’d love to hear in the comments below what you would make in the mini pie pan for your holiday party – sweet or savory? Or both? What flavors and ingredients would you use? How would you change up the crust? Be sure to share your take on these sweet and savory tart recipes with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Happy holidays!

Check out how i made them with my KitchenAid mini pie pan Stainless Steel cookware and get the #recipes on the Kitchenthusiast blog HERE!

Disclaimer: As a Kitchenthusiast Contributor, I have been compensated by KitchenAid for this post, but this post represents my own opinion.*

Holiday Brunch! Caramelized Onion, Ham & Gouda Tart :: Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Vinaigrette :: Chicken Empanadillas :: Gluten-Free Spinach, Mushroom and Cheese Egg Casserole :: Brown Sugar Butter Monkey Bread

Holiday Brunch
Holiday Brunch

It wouldn’t be the holidays without catching up with friends and family and coming together for a fun holiday brunch with friends that I only get to see a couple times a year. There’s nothing better than gathering in the kitchen and around the table to eat, drink, and laugh together over some great food and drinks.

Holiday Brunch with the Girls
Holiday Brunch with the Girls

We decided to all bring a dish for our brunch (I love potlucks!) – I made a Caramelized Onion, Ham and Gouda Tart, my Sister brought a Pear, Bleu Cheese, Cranberry and Toasted Pecan Salad with Honey Vinaigrette. We also had homemade Chicken Empanadillas from my friend Julie, a Gluten-Free Spinach and Mushroom Egg Casserole by Donna (our gracious host!) and Rachel’s Brown Sugar Butter Monkey Bread was to die for! Teresa brought some gorgeous Christmas cookies and Peppermint Bark for dessert. Here’s a roundup of our recipes for the perfect holiday brunch..enjoy!

Caramelized Onion, Ham & Gouda Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6

Caramelized Onion, Ham & Gouda Tart

This savory tart recipe is perfect for the holidays and easy to make. You can either make it in a 9-inch tart pan or in a pie dish. It has tons of chunky ham, lots of gooey melty cheese, and caramelized onions, covered in a creamy egg custard with herbs baked in a crunchy, flaky pie dough. You could also substitute crispy bacon or prosciutto for the ham, and use any melty cheese you like. The caramelized onions and garlic give it a tangy sweet flavor that goes perfect with the cheesy creamy custard.

Ingredients

  • 1 refrigerated pie shell dough (fresh or store-bought)
  • 1 cup cooked and cubed ham
  • 1 medium onion, halved and sliced thin
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • 1 cup sour cream
  • 1 egg
  • 1 egg yolk
  • 1/2 cup light cream
  • 1/2 tablespoon fresh thyme, chopped (or 1 tsp dried)
  • 1/2 tablespoon fresh parsley, chopped (or 1 tsp dried)
  • Sea salt and black pepper, to taste
  • 3/4 cup Gouda cheese, sliced or shredded (can also substitute Gouda, Cheddar or another soft cheese that melts well)

Instructions

  1. Preheat oven to 450 degrees.
  2. Roll out pie dough into a 9" pie dish, overlapping dough 1 inch over edge of pie dish. Flute edges.
  3. Heat a large sauté pan over medium-low heat, add olive oil and butter and onions.
  4. Saute onions for about 5 minutes until soft, add maple syrup and stir.
  5. Saute onions for another 5-10 minutes until they become caramelized and golden brown, add garlic and cook another minute or so. Remove from heat and set aside.
  6. Meanwhile, in a mixing bowl whisk together sour cream, egg, egg yolk, light cream, fresh thyme, parsley and salt and pepper to make the custard filling.
  7. Scatter the caramelized onions into the pie shell, and top with diced ham and cheese.
  8. Pour custard over the top evenly into the shell. Bake tart for 10 minutes.
  9. Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..
  10. Let tart cool on a wire baking rack, cut into wedges and serve.
  11. Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15-17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.

Notes

Recipe inspired by Andrew Zimmern's Bacon-Onion Tart, Food & Wine Magazine

http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/


Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8

Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

This is one of my favorite Winter salads made with a gorgeous combination of flavors and textures. It has fresh sliced pears, toasted pecans, crumbly bleu cheese and red onions, bathed in a slightly sweet honey vinaigrette.

Ingredients

  • 3/4 cup pecans, toasted
  • 1/2 head iceberg lettuce, chopped
  • 1/2 head romaine lettuce or 1/2 bag mixed greens, chopped
  • 1/2 large red onion, sliced thin
  • 3/4 cup crumbly bleu cheese
  • 1/2 cup dried cranberries
  • 1-2 pears, cored and sliced
  • Dressing:
  • 3 tbsp veg oil
  • 1 tbsp red wine vinegar
  • 3 tablespoons honey, heated
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoons salt (optional)
  • 1/4 teaspoon fresh ground black pepper (optional)

Instructions

  1. Salad:
  2. Preheat oven to 325 degrees.
  3. Place pecans on a baking sheet and toast for 7-10 minutes until lightly browned.
  4. Chop lettuces and slice onion, add to large salad bowl with cranberries.
  5. Core and cut pears into thin slices. Toss some into salad, save some for topping.
  6. Heat honey and make dressing; toss with salad ingredients, top with crumbly bleu cheese and sliced pears.
  7. Dressing:
  8. Combine vinegar, warmed honey, salt and pepper in a blender or whisk together well in a mixing bowl.
  9. Slowly stream in olive oil whisking vigorously until all oil is blended into a gorgeous vinaigrette dressing.
  10. Toss with salad ingredients.
http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Chicken Empanadillas (Empanadas)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 10-12 empanadillas

Chicken Empanadillas (Empanadas)

This is a classic recipe for Chicken Empanadillas (or empanadas). It has a flaky buttery dough surrounding a savory mixture of shredded cooked chicken, onions and spices, then lightly fried to crispy golden brown perfection. Serve with fresh tomato salsa for some extra heat and Latin flavor.

Ingredients

  • 1 tbsp. Evoo
  • ½ lb. cooked chicken breast & thigh
  • ½ medium yellow onion, finely chopped (about ½ cup)
  • ¼ cup Tomato Sauce
  • 6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  • 2 tbsp. Sofrito
  • 1 packet Sazón with Coriander and Annatto
  • 1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
  • ½ tsp. Dried Oregano Ground Black Pepper, to taste
  • 1 package (14 oz.) Discos (Yellow), thawed Corn Oil, for frying

Instructions

  1. Heat oil in a large skillet over medium heat. Add shredded chicken and cook until browned, breaking up meat with a spoon, about 10 minutes.
  2. Add onions and cook until soft, about 5 minutes more.
  3. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  4. On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  5. Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer).
  6. Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.
  7. Serve warm or at room temperature with a side of salsa.
  8. Makes 10 to 12 empanadillas.
http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8

Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

This is a healthy and delicious gluten-free egg casserole made with spinach, sautéed mushrooms, onions and cheese baked into a fluffy savory dish that will feed a crowd and leave room for the heavier fare at the brunch table.

Ingredients

  • 1 large bag (10 oz. each) spinach
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1 1/2 packages (8 oz. each) sliced mushrooms
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup Gluten-Free Bisquick® mix
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs

Instructions

  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  2. Sprinkle spinach, 1 cup of the cheese, the mushrooms and onion in pie plate.(I personally recommend sautéing the onions and mushrooms for a few minutes first to soften them before adding to the casserole.)
  3. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
  4. Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese.
  5. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Notes

Recipe adapted from Betty Crocker

http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Brown Sugar Butter Monkey Bread

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 12

Brown Sugar Butter Monkey Bread

This recipe for Monkey Bread is sure to be a huge hit at your next brunch gathering with friends. It's super easy to make, using Pillsbury biscuits and is topped with brown sugar, butter, walnuts and cinnamon baked into a caramelized construction of sweet buttery goodness. It won't last longer than 5 minutes - promise!

Ingredients

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1/2 cup chopped walnuts, if desired
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted

Instructions

  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts among the biscuit pieces.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Notes

Recipe from Pillsbury.com

http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Girls-Brunch-Table

As I reflect on 2013, this has been a year filled with challenges and opportunities, adventures and growth both personally and professionally. Good times and bad times, which I’m thankful for and have made me stronger. Wishing all of you a Happy New Year 2014 and health, happiness and good eating! Cheers! xx

Holiday Giveaway with Tate’s Bake Shop from Southampton :: Recipes from ‘Baking for Friends’ Cookbook

Tate's Bake Shop Baking with Friends Cookbook
'Baking for Friends' Cookbook by Kathleen King, Tate's Bake Shop
‘Baking for Friends’ Cookbook by Kathleen King, Tate’s Bake Shop

If you haven’t heard of Tate’s Bake Shop before or experienced their amazing line of desserts and cookies and baked goods, well you absolutely need to. I remember the first time I tried some of their chocolate chip cookies (the ones on the cover of their cookbook), I almost died and went to heaven. They’re light, crispy and thin, and filled with loads of gooey chocolate chips that melt in your mouth for days. They are still my favorite chocolate chip cookies (other than mine, of course), and I can’t resist them any time I spot them at the store.

Kathleen King, Chef and Author
Kathleen King, Chef and Author

Author Kathleen King is the creator and owner of the nationally acclaimed Tate’s Bake Shop in the Hamptons, known for her delicious baked goods made with wholesome yet elegant ingredients.

BAKING FOR FRIENDS is a gorgeous cookbook with over 120 scrumptious recipes and mouthwatering photos.With the holidays just around the corner, this is the perfect cookbook to read for all your holiday baking. The book features recipes that are perfect for both special occasions and everyday baking. Chapters include Scones & Shortcakes; Pies, Tarts & Crisps; Tea Loaves & Quick Bread; Party Cakes & Cupcakes; and Cookies. The book also offers delectable, taste-tested recipes for readers with dietary restrictions, including gluten-free, low-fat, vegan, and nut-free. Each chapter also features Kathleen’s innovative baking tips and tricks, designed to help save precious time and energy in the kitchen.

Holiday Cookie and Bar Tower Giveaway! (a $48 value) 

Holiday Cookie and Bars Tower
Holiday Cookie and Bars Tower

**THIS GIVEAWAY HAS ENDED. CONGRATULATIONS TO TERI TROCKWOOD, THE WINNER OF THE TATE’S BAKE SHOP HOLIDAY COOKIE AND BARS TOWER! (Teri, please send me your shipping address so I can get this prize out to you this week!) ENJOY!**

Just to celebrate the holidays, I’ve teamed up with Tate’s Bake Shop who is giving away one of their Holiday Cookie and Bar Towers (a $48 value)! It includes three 7-oz boxes of cookies – one each of chocolate chip, oatmeal raisin and white chocolate chip macadamia nut. It also includes two rich and buttery raspberry bars, two chocolate chip and walnut-loaded blondies, and two rich, dense and fudgy plain brownies. Each 7-oz box contains approximately 12 cookies, and the bars are a generous size..and all wrapped in pretty holiday packaging!
HOW TO ENTER THE GIVEAWAY
All you have to do to enter for a chance to win is tell me your favorite holiday dessert in the comments section below for one (1) entry.
For extra chances to win, follow/like me on all or one of my social hangoutstwitterfacebookpinterestgoogle +, and/or sign up for my monthly newsletter (see box at the top of this page), and tell me that you did at the end of this post. You have to be connected to Facebook to enter comments on this post. If you don’t have a Facebook profile, just send me an email for your entries at kristen (at) theartfulgourmet (dot) com.
The giveaway begins on Saturday Dec 1st and ends on Sunday December 12 at midnight EST, where one person will be picked by random from the comments below. Don’t forget to tell your friends about the giveaway by sharing this page at the end of the post and letting me know in the comments below for extra entries!

Good luck!

A Few Holiday Recipes from the Cookbook

Chocolate Thumbprint Cookies
Chocolate Thumbprint Cookies
Chocolate Thumb Print Cookies

Yield: Makes about 6 ½ dozen cookies.

Thumbprint cookies are traditionally flavored with vanilla and filled with fruit jam, but these are chocolate cookies stuffed with more chocolate! They will be a welcome treat on your holiday cookie platter, and they are a perfect hostess gift.

Ingredients

  • Cookies
  • 2 ounces unsweetened chocolate, finely chopped
  • 2 cups unbleached all-purpose flour
  • ¼ teaspoon salt
  • ½ pound (2 sticks) salted butter, at room temperature
  • ½ cup granulated sugar
  • 1/3 cup firmly packed dark brown sugar
  • 2 large eggs, separated, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups finely chopped pecans
  • Filling
  • 8 ounces semisweet chocolate, finely chopped
  • 2 teaspoons vegetable oil

Instructions

  1. To make the cookies: Heat the chocolate in a microwave-safe medium bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid, but still fluid.
  2. In a medium bowl, whisk together the flour and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer set on high speed until combined, about 1 minute. One at a time, beat in the egg yolks, followed by the tepid chocolate and the vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Divide the dough in half and shape each half into a thick disk. Wrap in plastic wrap and refrigerate until chilled, about 2 hours.
  3. Position the oven racks in the top third and center of the oven and preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
  4. Using a heaping teaspoon for each, roll the dough into 78 marble-sized balls, putting them in a baking pan or platter. (If you wish, you can cover the balls with plastic wrap and refrigerate for up to 2 days.) Beat the egg whites in a small bowl until foamy. One at a time, dip each ball in the whites, roll in the pecans, and arrange 1 ½ inches apart on the prepared baking sheets. Refrigerate the remaining balls until ready to bake. Using your thumb (or, if you have long fingernails, the end of a wooden spoon), press an indentation into the center of each cookie.
  5. Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the edges of the cookies look set, about 10 minutes. Remove the baking sheets from the oven, and, using your thumb (or the end of the wooden spoon), reform the center indentation in each cookie. Return to the oven and continue baking until the cookies are crisp, about 10 minutes more. Let cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining balls, egg whites, and pecans, on cooled baking sheets.
  6. To make the filling: Heat the chocolate and oil together in a microwave-safe bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid but still fluid.
  7. Using a teaspoon, fill the indentations with the chocolate mixture. Let stand until the chocolate sets (you can refrigerate them to speed things up).

Notes

Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 116-118.

http://www.theartfulgourmet.com/2012/12/01/holiday-giveaway-with-tates-bake-shop-from-southampton-recipes-from-baking-with-friends-cookbook/
Fig Cake
Fig Cake

Hakan's Fresh Fig Cake

Yield: 12 to 16 servings.

Monday through Friday, my friend Hakan Ciling designs for the textile and fashion industries. On the weekend, he is an equally talented baker, as this moist, fruit studded cake shows. If you are serving it for an evening dessert, top it with shipped cream flavored with ground cinnamon or nutmeg.

Ingredients

  • Softened butter and all-purpose flour for the pan
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 ¾ cups sugar
  • 1 ¼ cups vegetable or grapeseed oil
  • 3 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup very coarsely chopped walnuts
  • 1 cup dried cranberries
  • 1 cup pitted dates or dried plums (prunes), cut in half
  • 1 cup golden or dark raisins
  • 12 ripe figs, tips trimmed and cut lengthwise into quarters (about 1 ½ cups)

Instructions

  1. Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter and flour a 9-inch tube pan with a removeable bottom (such as angel food cake pan) and tap out the excess flour.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the sugar and oil with an electric mixer set on high speed until the mixture is very pale, about 5 minutes. One at a time, beat in the eggs, followed by vanilla, scraping down the sides of the bowl as needed. Fold in the walnuts, cranberries, dates and raisins. The batter will be very thick.
  3. Spread half of the batter in the prepared pan. Arrange half of the figs in a ring in the pan, pressing them lightly into the batter. Repeat with the remaining batter and figs.
  4. Bake until a long bamboo skewer inserted in the center of the cake comes out clean, about 1 ¼ hours. Let cool in the pan on a wire cooling rack for 15 minutes. Run a knife around the inside of the pan and the tube and lift out the insert. Invert the cake onto the rack, unmold and let cool completely.

Notes

Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 56-57.

http://www.theartfulgourmet.com/2012/12/01/holiday-giveaway-with-tates-bake-shop-from-southampton-recipes-from-baking-with-friends-cookbook/

Blackberry Galette
Blackberry Galette

Blackberry Galette

Yield: Serves 4 to 6.

When all the local farm stands are stocked with big baskets of berries, I can't resist buying them. I love the way blackberries cook up and hold their shape, with their sweet/tart taste. And the blackberries against the yellow hue of the cornmeal in the crust make a beautiful presentation. Serve this the day it's made, with fresh whipped cream or ice cream - it's lovely on its own too!

Ingredients

  • DOUGH
  • 1 cup unbleached all-purpose flour, plus more for rolling the dough
  • 1/2 cup fine yellow cornmeal (not coarse or polenta)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) cold salted butter, cut into pieces
  • 1 large egg yolk
  • 2 tablespoons cold water
  • FILLING
  • 1 teaspoon unbleached all-purpose flour
  • 2 cups fresh blackberries
  • 3 tablespoons sugar
  • 1 tablespoon cold salted butter, cut into small pieces
  • 1 tablespoon sugar for sprinkling (optional)

Instructions

  1. To make the dough:
  2. In a medium bowl, mix together the flour, cornmeal, sugar and salt. Work in the butter with a pastry blender, 2 knives, or your fingertips until the mixture resembles coarse meal with small pea-sized pieces of butter. In a small bowl, mix together the egg yolk and water. Add to the flour mixture and stir gently with a fork until the mixture is moist enough to hold together.
  3. Gather the dough into a thick disk. Wrap in plastic wrap and refrigerate until chilled but not hard, at least 30 minutes, or up to 2 hours. (The dough can be refrigerated for up to 2 days, but let it stand for 15 minutes before rolling out. It can also be frozen for up to 1 month.)
  4. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
  5. On a ligthly floured work surface, roll out the dough into a 10-inch round about 1/8 inch thick. Fold the dough in half, and then reopen on the prepared baking sheet. The dough cracks easily, but just press it back together if it does and don't worry, as the look of the dessert is very rustic.
  6. For the filling:
  7. Sprinkle 1 teaspoon of flour over the dough leaving a 2-inch border all around. Spread the berries over the floured section of the dough. Sprinkle them with the sugar and dot with butter. Fold the uncovered dough up over fruit, pleating it as necessary. If the dough cracks, not to worry - just seal the tears. If you wish, brush the edges of the dough with a pastry brush dipped in water and sprinkle with the tablespoon of sugar.
  8. Bake until the crust starts to brown a bit and the fruit bubbles, about 40 minutes. Let the galette cool on the baking sheet. Transfer the galette to a serving platter with a wide spatula or pick up the baking mat and slide it off onto the platter.

Notes

Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 92-94.

http://www.theartfulgourmet.com/2012/12/01/holiday-giveaway-with-tates-bake-shop-from-southampton-recipes-from-baking-with-friends-cookbook/

 

Tate’s Bake Shop also has some holiday exclusives (see below) which are super delicious and seasonal, available for purchase online and at the Southampton store location.

Gingerbread Cookies

 

Disclosure: All opinions expressed here are my own and for participating in Tate’s Bake Shop Holiday Giveaway Promotion, I received a copy of their new cookbook “Baking with Friends”.

 

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