by Kathy Douglas | Dec 18, 2024 | Appetizers
Impress your guests this holiday season with this effortless and delicious roll-up appetizer! Combining the rich, savory flavors of pimento cheese and Black Forest ham with the sweet and spicy kick of pepper jelly, these bite-sized treats are a perfect blend of festive and flavorful. Quick to make and bursting with crowd-pleasing ingredients, they’re guaranteed to be the star of your holiday spread with no stress required! Makes about 20 appetizers.
1 sheet frozen puff pastry, thawed
1/4 cup Hot Pepper Jam
1/4 lb very thinly sliced Black Forest Ham
1 cup of Pimento Cheese, homemade or high-quality
2 tbsp of chopped parsley
Heat oven to 375°F. Line a sheet tray with parchment paper. Unroll the puff pastry sheet on a floured surface and roll it into a 12×10-inch rectangle. Carefully spread the Hot Pepper Jam onto the pastry, within 1/2” of one of the short ends, leaving room to seal the seams.
Place ham slices evenly on top of the jelly layer, overlapping slightly. Carefully spread the Pimento Cheese over the ham.
Start on the rectangle’s short edge, roll up tightly, and pinch the seam together. Wrap in plastic and refrigerate for at least one hour. With a serrated knife, carefully cut each roll into 3/8-1/2” inches wide, and arrange spiral sides up on the sheet tray, reshaping into a round shape, if necessary.
Bake for 25 to 30 minutes or until golden brown. Garnish with chopped parsley. Serve warm.
by Kathy Douglas | Dec 10, 2024 | Desserts
Get ready to fall in love with these irresistible Snickerdoodles! Bursting with holiday spirit, they’ll fill your home with the warm, inviting aroma of cinnamon and sugar. To make them even more festive, we’ve added homemade cinnamon chips, giving each bite a delightful flavor boost that will impress. Makes about 32 cookies.
Make the cinnamon chips:
2/3 cup granulated sugar
3 tbsp ground cinnamon
2 tbsp vegetable shortening
2 tbsp light corn syrup
¼ tsp vanilla extract
Preheat oven to 200˚F. Place a sheet of parchment paper on a cookie sheet and set aside. Combine the sugar, cinnamon, shortening, light corn syrup, and vanilla extract in a medium bowl. Mix with a spoon until the mixture forms a dough. Spread on a parchment-lined baking sheet and flatten into a rough square about 1/4 inch thick. Bake for 30 minutes. Cool completely, then cut into small pieces about the size of chocolate chips. Measure 1 cup to set aside for the cookies.
Make the cookies:
2 sticks butter (226g) unsalted butter, room temperature
1 cup (198g) granulated sugar
2 cups (426g) brown sugar
1 large egg
1 tsp vanilla extract
2¾ cups (330g) all-purpose flour
½ tsp baking soda
½ tsp kosher salt
1½ tsp ground cinnamon
½ tsp ginger
1 cup (140g) Cinnamon Chips
For rolling:
½ cup (101g) sparkling sugar
Preheat oven to 350°F. Line several baking sheets with parchment paper.
In the stand mixer bowl, add the butter and sugars. Mix at medium speed until creamy and fluffy, about 5-7 minutes. Add the egg and vanilla. Mix until thoroughly combined, about 1 minute.
Combine the flour, baking soda, salt, cinnamon, and ginger in another bowl. Whisk until thoroughly combined. Slowly add the flour mixture to the butter mixture and combine for about 1 ½ minutes.
Scoop the dough using a 2-tablespoon scoop or two spoons and roll into 1-1/2 inch round balls. Then, roll balls in the sugar and place them on a sheet tray. Place the dough balls in the refrigerator and chill for 30 minutes to an hour.
When ready to bake, place the dough balls on a cookie sheet, 3 inches apart, and bake until golden brown and puffed up for 14 to 15 minutes.
Let the cookies cool on cookie sheets for 15 minutes, then move to a wire cooling rack to cool completely.
by Kathy Douglas | Dec 3, 2024 | Desserts
This holiday season, indulge in the decadent, airy delight of a classic chocolate soufflé with a modern twist, peppermint white chocolate ganache. This recipe combines the timeless elegance of a soufflé with the innovative use of xanthan gum, an ingredient that ensures the perfect texture and stable structure. Xanthan gum enhances the structure of the soufflé and helps maintain its rise, giving you a dessert that’s as impressive to look at as it is to taste. So, whether you’re a seasoned baker or a culinary enthusiast, this chocolate soufflé with peppermint white chocolate ganache promises a flawless finish every time. Makes four servings.
Peppermint White Chocolate Ganache
1 cup heavy cream
5 ounces white chocolate, finely chopped
½ teaspoon peppermint extract
Souffle
1/2 stick unsalted butter, plus more for greasing ramekins
2 tbsp granulated sugar, plus more for coating the ramekins
¼ tsp salt
2 cups chopped bittersweet chocolat
8 large eggs
1/2 tsp xanthan gum, optional
Make the ganache
Add the finely chopped white chocolate to a bowl and set aside. Add the heavy cream to a saucepan and heat over medium heat until it simmers. Pour the hot cream over the white chocolate and let it sit for about five minutes. Whisk until the chocolate is melted, then add in the peppermint extract, in ½ teaspoons, until you reach the desired flavor. Press plastic wrap on the surface of the cream and set aside for two hours.
Make souffle
Preheat your oven to 375°F. Grease four 6 oz. (180 ml) ramekins to the very top with butter, then coat with sugar all the way up to the top, tap out any excess, and set on a sheet tray.
Combine the butter, sugar, salt, and chopped chocolate in a saucepan over medium-low heat. Heat until mixture melts, then whisk together until the chocolate mixture is completely smooth. Cool to just above room temp about 85˚F.
Separate the eggs into two large, clean bowls.Beat egg yolks, then temper in the chocolate by adding the warm chocolate milk in 1/2-cup increments to gradually raise the temperature of the eggs while whisking. When the eggs are warmed through, add the remaining chocolate and mix until combined Using a stand mixer fitted with the whisk attachment, start whisking the egg whites. Slowly incorporate the xanthan gum as you whisk the egg whites to stiff peaks.
Fold the egg whites into the chocolate mixture in three batches, mixing the third batch until the white streaks are just barely gone. Add the batter evenly to the ramekins, filling to the top. Using a knife, scrape the top of the batter to smooth the surface and remove any excess. With your forefinger and thumb, pinch the rim of each ramekin and run the edge of your thumb around the inside rim
Place the ramekins back on the baking sheet and bake until a gentle tap jiggles only the center of the soufflé, 17 to 20 minutes. Serve immediately with warm peppermint white chocolate ganache..
by Kathy Douglas | Nov 19, 2024 | Desserts
Celebrate the cozy flavors of fall with these irresistible Pumpkin Chocolate Chip Sandwich Cookies! Soft, chewy pumpkin cookies studded with rich chocolate chips are paired with a luscious cinnamon-vanilla cream cheese filling, creating a perfect balance of warm spices and creamy sweetness. These delightful treats are the ultimate comfort food for crisp autumn days and will surely be a hit at any gathering. Whether enjoyed with a hot cup of coffee or as a festive dessert, these sandwich cookies are a must-try for pumpkin lovers. The recipe makes about 24-30 cookie sandwiches.
Cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp kosher sal
2 sticks unsalted butter, softened to room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup pumpkin purée
1 large egg
2 tsp pure vanilla extract
2 cups semi-sweet chocolate chips
Filling:
5 tbsp butter, softened to room temperature
4 oz cream cheese, softened to room temperature
1 tsp vanilla extract
2 cups + 2 tbsp powdered sugar
1/2 tsp cinnamon
1/8 tsp salt
Preheat oven to 375° and line two large baking sheets with parchment paper.
Whisk together flour, baking soda, pumpkin spice, and salt in a bowl.
In a large bowl, using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add the flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate the dough for one hour.
Preheat oven to 375°F. Scoop 1” balls onto the prepared baking sheets, 2 inches apart, and bake until puffed up and golden around the edges, about 12 minutes. Move to a rack and cool completely.
Make the filling:
Using a hand or stand mixer, whip the butter and cream cheese for about 2 minutes. Slowly add in the powdered sugar. Add the vanilla extract, cinnamon, and salt. Beat on medium-high for about 3 minutes, stopping to scrape the sides of the bowl at least twice. Beat on low speed for about 1 minute to help remove any air bubbles.
Put the filling in a piping bag fitted with a large star tip or use a knife. Add the filling to the bottom side of one cookie, then top with another cookie.
If desired, sprinkle the cream cheese with colored sugar and serve.
by Kathy Douglas | Nov 13, 2024 | Entrees
Cornish hens make for an effortlessly elegant holiday dish, perfect for impressing guests or elevating a memorable evening. Their natural affinity for lemon and fruity flavors is beautifully showcased in our recipe, where a combination of apricot jam and Meyer lemon creates a truly exquisite taste. Meyer lemons are in season from December through May; however, regular lemons can easily be substituted to deliver a similar delightful flavor. This recipe makes four servings.
Apricot Glacé
2 tbsp Meyer Lemon juice
2 tsp cornstarch
⅔ cup apricot jam
Cornish Game Hens
2 Cornish hens, approximately 1½ pounds each
2 cups buttermilk
Kosher salt
⅛ tsp cayenne pepper
Olive oil
Meyer Lemon Beurre Blanc
¼ cup Meyer lemon juice
¼ cup tablespoons white vinegar
3 tsp minced shallot, finely diced
¼ cup heavy cream
¼ cup butter, diced
1 tsp Meyer lemon zest
Kosher Salt
White pepper
Rosemary Wild Rice
1 tbsp butter
2 tbsp onion, finely chopped
Kosher salt
1 cup wild rice
2 tsp chopped fresh rosemary or 1 tsp dried and crushed
1¾ cups chicken stock
2 tsp Meyer lemon zest
½ cup chopped parsley
Fresh ground white pepper
Buttery Toasted Pine Nuts
1 tsp unsalted butter
¼ cup pine nuts
¼ tsp kosher salt
Prepare the Apricot Glacé
Whisk the Meyer lemon juice and 2 teaspoons cornstarch in a small bowl until smooth; set aside. Melt the apricot jam in a small saucepan over low heat, then whisk in the lemon/cornstarch mixture. When combined, add to a blender or use an immersion blender, process until very smooth, and return to a clean saucepan. Keep warm; cover and hold over very low heat. The sauce can be made the day prior and reheated gently over low heat.
Prepare the Pine Nuts
Melt the butter in a small sauté pan. Add the pine nuts, toss often, and cook until golden, about 3-5 minutes. Place in a bowl and add the salt and toss.
Prepare the Cornish Game Hens
Remove the backbones from the hens with a sharp knife or poultry shears and slice through the breastbone, cutting the hens in half. Place in a glass dish, skin side up. Whisk together the buttermilk, 1 teaspoon salt, and cayenne. Pour over the hens, turn them over skin side down, cover, and marinate refrigerated for 4 hours or overnight.
Set a rack in the center of the oven and heat the oven to 450˚F. Wash the buttermilk off the hens and dry thoroughly. Brush the skin of the hens with olive oil and set them, skin side up, on a wire rack set in a foil-lined rimmed baking sheet. Sprinkle the skin with salt. Place in the preheated oven and roast the hens until almost cooked through, about 25 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh should register 165 degrees.
Brush the hens with the Apricot Glacé and continue to roast until the Glacé has browned in spots and the thermometer registers 170 degrees in the thigh, about 5 to 7 minutes more. Remove from the oven, and brush again with Apricot Glacé. If needed, cover the finished hens with foil and finish the rest of the ingredients.
While the hen bakes, prepare the Wild Rice
While the hens bake, prepare the rice. In a large saucepan, melt butter over medium heat. Add onion and ½ teaspoon of salt. Cook while stirring occasionally, until the onions are tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring, until the rice smells toasty, about 1 minute. Add the stock and follow the time directions on the package to cook the wild rice. When cooked, stir in the lemon zest and parsley. Season to taste with more salt and pepper.
While the hen bakes, prepare the Meyer Lemon Beurre Blanc
While the Cornish Game hens bake, in a small saucepan over medium-low heat add the lemon juice, vinegar, and shallots and bring to a simmer over medium-high heat. Cook until the liquid is reduced to one-fourth or 2 tablespoons. Add the cream and bring to a simmer, reducing the cream slightly for about one minute.
Take the pan off the heat and swirl in several pieces of diced butter—about a fourth of the butter. When the butter is incorporated, whisk in a few more pieces, about another fourth of the butter. The sauce should begin to feel smooth and look creamy. Place the pan back over medium-low heat and whisk in the remaining butter until the sauce is smooth. Add salt and a pinch of white pepper. Strain the sauce through a fine-mesh sieve in a clean saucepan.
Gently stir in the lemon zest and season to taste with more salt and white pepper. Keep warm in a double boiler over low heat.
Finish the Dish
Add a serving of the wild rice to four warmed plates, top each with a Cornish Game Hen half, drizzle some Meyer lemon Beurre Blanc sauce around the hens, and garnish with pine nuts.
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