Category: Baking

Baking · Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamed Brussels sprouts

Belinda

It’s that time of year and I’m always looking for different ways to cook Brussels sprouts. This one is from food blog, “Delish” and is delish!
Not a fan of Fontina? Gruyere or white cheddar would also be delicious here!

Serves 6
1 tbsp extra-virgin olive oil
1/2 large yellow onion, chopped
3 cloves garlic, minced
2 lb Brussels sprouts, halved and thinly sliced
1/2 tsp. crushed red pepper flakes, plus more for garnish
Kosher salt
Freshly ground black pepper
1 cup Greek yogurt
1/2 cup mayonnaise
2 eggs, lightly beaten
Zest of 1/2 lemon
1/2 cup freshly shredded Fontina
1/2 cup freshly grated Parmesan, plus more for garnish
2 tbsp freshly chopped parsley

Heat oven to 375°.
In a large skillet over medium heat, heat oil.
Add onions and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add Brussels sprouts and red pepper flakes and cook until tender, 7 minutes more.
Season with salt and pepper, then remove from heat and let cool.

In a large bowl, stir together Greek yogurt, mayonnaise, eggs, and lemon zest, and cheeses and season with salt and pepper. Fold in cooled vegetables and transfer to a medium baking dish.

Bake until top is golden and cheese is bubbly, 30 to 35 minutes.

Garnish with parsley, Parmesan, and red pepper flakes and serve immediately.

Baking · Chocolate · Do-ahead · Holiday Food

Orange pomegranate oatmeal chocolate chip cookies

Belinda

These pomegranate oatmeal chocolate chip cookies are flavored with orange zest and extract to make the perfect winter themed cookie.
Recipe from blog “Running to the Kitchen”

Make 18 cookies

1 cup all purpose flour
1/2 cup oat flour
2/3 cup rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup (4 tablespoons) unsalted butter, room temperature
2/3 cup lightly packed brown sugar
1 egg
zest of 1 orange
1 1/2 tsp vanilla extract
1/4 tsp orange extract (optional but adds to orange flavor)
3/4 cup chocolate chips
2/3 cup pomegranate arils

Combine flours, oats, baking powder, baking soda and salt in a medium bowl.
With a hand-mixer in a large bowl, beat butter and sugar together on high speed until light and creamy, about 2 minutes.
Add the egg, orange zest and extracts and beat again until thoroughly incorporated.
Add the dry ingredients to the wet and stir until just combined.
Gently fold in the chocolate chips and pomegranate arils until combined.

Refrigerate dough for 30 minutes.
During last 10 minutes of refrigeration, preheat oven to 375°F and line 2 baking sheets with parchment paper.
Spoon the dough out (about 2 tablespoons each) onto the baking sheets leaving about 2 inches of space between each.
Bake for 12-15 minutes (I did 14 minutes, rotating sheets half way through baking) until edges just start to turn golden brown but middles are still somewhat soft.

Remove from oven and let cool on baking sheet for 1-2 minutes before transferring the cookies to a cooling rack.

Baking · Do-ahead · Fruit · Gluten Free · Holiday Food · Nuts

Cranberry curd tart

Belinda2 Comments

Creamy and bright cranberry curd filling inside a gluten-free oat and nut-based tart crust makes a stunningly delicious and easy Holiday dessert.
Recipe from the food blog, “Running to the Kitchen”

Serves 8-10

FOR THE TART CRUST
1 1/2 cup rolled oats
1 cup walnuts
1/4 cup + 2 tbsp brown sugar
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cardamom
5 tbsp cold unsalted butter, cubed

FOR THE CRANBERRY CURD FILLING
12 oz fresh cranberries
zest of 1 lemon
3/4 cup plus 2 tbsp sugar, divided
1/4 cup water
1/2 cup freshly squeezed lemon juice
2 large eggs
2 large egg yolks
4 tbsp unsalted butter, room temperature
pinch of salt

Preheat oven to 350°F and lightly grease a tart pan with a removeable bottom with butter or baking spray making sure to pay attention to the sides.

Combine the oats, walnuts, brown sugar and spices in a food processor. Process until finely chopped then pulse in the cubes of cold butter one by one until the mixture starts to come together.
Turn the ingredients out into the prepared tart pan and press evenly into the bottom of the pan and up the sides.
Place the crust in the refrigerator for 15 minutes.

Remove from the refrigerator, place the tart pan on a baking sheet and bake the crust for 15 minutes.
Remove from the oven, gently press down the middle if it’s puffed up a bit from baking and let cool while you make the curd.

Combine the cranberries, lemon zest, 3/4 cup sugar and water in a sauce pot. Bring to a simmer then lower the heat and cook for 15 minutes, stirring occasionally to help break down the cranberries.
Turn off the heat and let cool for 5 minutes then transfer the mixture to a blender and blend until smooth.
Return the mixture to the sauce pot over medium-low heat.

One by one add the remaining ingredients including the leftover 2 tablespoons of sugar to the pot whisking constantly as you go.
Once all ingredients are added to the pot, continue cooking for 10 minutes whisking constantly until the mixture has thickened.

Strain the cranberry curd over a large bowl through a fine mesh strainer using a spatula to push the curd through.
Pour the strained filling into the cooled tart crust and refrigerate for at least 3 hours until set.
Keep refrigerated until serving.
Garnish with sugared cranberries or candied lemon slices.

Baking · Do-ahead · Holiday Food

Caramelized onion galette

Belinda

This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining — it can be prepared in advance — but requires a little bit of patience: You’ll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it’s hot or serve at room temperature alongside a salad or steak.

Recipe by Sue Li from the New York Times

Serves 6-8
TIME1 1/2 hours, plus chilling and cooling

FOR THE DOUGH:
1 ½ cups/190 grams all-purpose flour
2 tablespoons granulated sugar
Kosher salt and black pepper
½ cup/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes
1 ⅓ cups/4 ounces grated Gruyère
¼ cup ice water

FOR THE ONIONS AND ASSEMBLY:
¼ cup/55 grams unsalted butter (1/2 stick)
4 large sweet onions, peeled and sliced into 1/2-inch rings
4 fresh thyme sprigs, plus more fresh thyme leaves for serving
Kosher salt and black pepper
1 cup beef broth (or vegetable broth)
¼ cup dry sherry

Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.

Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.

Heat the oven to 375 degrees.

Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.

Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing.
Top with remaining thyme leaves, for garnish.

Baking · Chocolate · Holiday Food

Brownie mince pies

Belinda

Paul A Young’s festive hybrid mince pie recipe is a cross between a classic boozy mince pie and a gooey brownie.

For the mincemeat
250g raisins
250g sultanas
50g mixed peel
125g grated eating apple, skin on (about 1½ apples)
Finely grated zest and juice of ½ orange
60g unsalted butter, melted
125g light muscovado sugar (we like Billington’s)
60ml brandy
60ml ruby port
10g ground cinnamon
½ tsp freshly grated nutmeg

For the sweet pastry
160g unsalted butter, softened
75g golden caster sugar
2 medium free-range egg yolks
250g plain flour, plus extra to dust

For the brownie topping
175g salted butter
80g golden syrup
280g golden caster sugar
320g dark chocolate (70 per cent cocoa), in small pieces
4 medium free-range eggs
70g plain flour
Demerara sugar, chopped nuts or chocolate chips to decorate (optional)

Put all the mincemeat ingredients in a large bowl and stir well to combine. Cover the bowl with cling film, then put in the fridge to soak for at least a week (see Make Ahead below and tips).

To make the pastry, use a stand mixer or electric hand mixer to cream the unsalted butter and 75g golden caster sugar in a bowl until pale and fluffy. Beat in the egg yolks, then 25ml water. Add the 250g flour in 3 parts and stop mixing as soon as the flour is fully incorporated (over-mixing will make your pastry tough and cause it to shrink when baking). Cover the bowl, then chill for 1 hour to firm up.

Knead the chilled pastry dough on a lightly floured surface for 1 minute or until smooth and pliable. Roll out until 3mm thick, then cut out discs using an 8-10cm cutter and use to line a 12-hole muffin tin (the pastry should stick out over the top of the holes by 3mm or so). Chill the pie cases for 20 minutes.

Meanwhile make the brownie topping. Melt the salted butter and syrup in a pan over a medium heat, then stir in the sugar for 3-4 minutes until dissolved. Take the pan off the heat, add the chocolate and mix well. Add all the eggs, mixing well. Beat in the flour to combine.

Preheat the oven to 350F/175°C/fan155°C/gas 3½.

Add 1 tbsp of the mincemeat to each pastry case, pressing it flat. Spoon on the brownie mix (about ½ tbsp) to 5mm below the top of the pastry, to allow for rising, then decorate as you like. You’ll have quite a lot of mix leftover, which you can chill/freeze for another time (see Make Ahead) or use to make a batch of brownies (see tip).

Bake for 25-30 minutes until the pastry is lightly golden. Leave to cool in the tin for 20 minutes before carefully turning out. Eat warm or at room temperature.

TIPS
If time is short, use ready-made mincemeat.

Chill the brownie mix in a sealed container for up to a week, then bring to room temperature before using.

The mincemeat will keep in airtight jars in the fridge for up to 3 months.

The brownie mix for up to 3 months, then defrost to use.

The assembled, uncooked pies can be frozen, then baked straight from the freezer – just add 5 minutes to the cooking time. Leftover baked pies can be stored in the freezer, too, then warmed from frozen as needed.

What to do with the leftovers:
For brownies, put leftover mix in a 20cm square tin lined with baking paper.
Bake at 170°C/fan 150°C/gas 3½ for 25-30 minutes until a skewer pushed into the centre comes out a little gooey.
Cool completely in the tin, then cut into squares.

Asian flavors · Baking · Do-ahead · Holiday Food

Butterscotch pie with curry crust

Belinda

Recipe from Bon Appetite
Curry crust? Trust me: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.

Curry crumb crust
1 tsp fennel seeds
8 oz. vanilla wafer cookies
2 tbsp all-purpose flour
2 tbsp raw sugar or granulated sugar
1 tsp Madras curry powder
¼ tsp kosher salt
6 tbsp (¾ stick) unsalted butter, melted, slightly cooled

Filling and Assembly
1 envelope unflavored powdered gelatin
1½ cups whole milk, divided
3 tbsp granulated sugar
½ vanilla bean, split lengthwise
1½ cups heavy cream
¾ cup (packed) dark brown sugar, divided
⅛ tsp baking soda
3 large egg yolks
2 tbsp cornstarch
3 tbsp unsalted butter
1 tbsp mild-flavored (light) molasses
½ tsp kosher salt
Unsweetened whipped cream (for serving)
½ cup chopped salted, dry-roasted cashews

Curry crumb crust
Place a rack in middle of oven and preheat to 325°.
Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop.

Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, flour, raw sugar, curry powder, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer mixture to a 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20–25 minutes. Transfer pie dish to a wire rack and let crust cool.

DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

Filling and Assembly

Place gelatin and 2 Tbsp. milk in a small bowl; let stand until gelatin is softened, 5–10 minutes.

Place granulated sugar in a medium saucepan; scrape in seeds from vanilla bean and add pod. Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color, about 3 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth. Return to heat and add ½ cup brown sugar and remaining milk. Cook, stirring, until sugar is dissolved and caramel mixture begins to steam, about 2 minutes. Remove from heat, add baking soda, and whisk until bubbles subside; remove pod and discard.

Whisk egg yolks, cornstarch, and remaining ¼ cup brown sugar in a medium bowl. Gradually whisk in half of warm caramel mixture. Pour egg-yolk mixture into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes. Remove from heat and whisk in gelatin mixture, butter, molasses, and salt, whisking until butter is melted and mixture is smooth. Transfer filling to a large bowl and chill, stirring occasionally, until slightly cooled and thickened, about 1 hour. (Stirring and cooling pudding before chilling in crust will give it a luscious, creamy texture.)

Pour butterscotch filling into crust, smoothing top if needed. Chill until set, at least 2 hours.

Just before serving, spoon whipped cream over pie and top with cashews.

DO AHEAD: Pie can be made (without whipped cream) 2 days ahead. Cover and keep chilled.

Baking · Breakfast · Do-ahead · Holiday Food

Savory scones with gruyere, prosciutto and green onion

Belinda

I must say, when you talk of baking in the USA it usually means sweet things, and I personally LOVE savory things.
Savor these with tea or coffee at brunch or pair with an earthy red wine as an appetizer.

2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup butter
2 large eggs
2/3 cup buttermilk
2/3 cup grated gruyere
1/2 cup chopped prosciutto
1/4 cup grated parmesan
1/4 cup chopped green onion
2 tablespoons half and half
sea salt
additional parmesan for sprinkling

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs. This can also be done with two knives or a food processor.
Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.
In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky.
On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles.
You should have about 10 scones.
Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt.
Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400F.
Once the scones are chilled, bake for 20 minutes, or until golden. Sprinkle with additional parmesan cheese and serve warm.

Baking · Breakfast · Do-ahead · Holiday Food

Spiced eggnog scones

Belinda

This recipe is perfect for enjoying during the Christmas season with a cup of coffee or tea. Not only is eggnog baked right inside of this holiday scone, but the top has a delicious eggnog drizzle. So good!

2 1/4 cups flour
1/2 tsp salt
3/4 tsp cinnamon
3/4 tsp nutmeg
1 1/2 tsp baking powder
1/3 cup sugar
1 stick cold butter, cut into small cubes
1/3 cup eggnog
1 egg, lightly beaten
1/4 cup sour cream
1/2 tsp vanilla

EGGNOG GLAZE:
1 cup powdered sugar
2–3 tbsp eggnog
1/2 tsp vanilla
Cinnamon, for dusting

SCONES:
Preheat the oven to 400ºF.
In a large mixing bowl, combine the flour, salt, cinnamon, nutmeg, baking powder, and sugar. Add the cubes of butter to the dry ingredients and cut in the butter with two butter knives, your hands, or a pastry cutter until only pea-sized pieces of butter remain.
In a separate bowl combine the eggnog, egg, sour cream, and vanilla. Whisk together with a fork, and pour the wet ingredients mixture over the dry ingredients and mix with spatula or spoon until most of the way combined, then use your hands to knead the dough a few times to finish mixing it.

Transfer the dough to a baking sheet lined with a silicone baking mat or parchment paper and shape the dough into a circle about 1 inch thick.
Cut the dough into 6 or 8 triangles and pull them back from each other on the baking sheet to give them room to rise as they bake. Bake for 20-25 minutes.
Allow them to cool before adding the glaze.

GLAZE:
In a small bowl, mix together the powdered sugar, eggnog, and vanilla until smooth. Drizzle generously over the scones.
Dust with cinnamon. Store the scones in an airtight container.

Baking · Dairy-free · Gluten Free · Holiday Food

Gluten-free Fig and Blue Cheese Scones

Belinda

The distinctive sweetness of figs pairs perfectly with the full-bodied tang of blue cheese, making these a perfect treat.

Makes about 24

3 cups gluten-free all-purpose flour
4½ teaspoons baking powder
½ teaspoon salt
½ cup cold butter
1 cup chopped dried figs
½ cup blue cheese crumbles
1¾ cups cold heavy whipping cream
1 large egg
2 tablespoons turbinado (raw) sugar

Preheat oven to 400°.
Line 2 baking sheets with parchment paper. Set aside.
In a large bowl, combine flour, baking powder, and salt, whisking to combine. Using a pastry blender, cut butter into flour mixture until mixture is crumbly. Add figs and blue cheese, stirring to combine. Set aside.
In a small bowl, combine cream and egg, whisking well. Add to flour mixture, stirring until a dough forms. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheets. Sprinkle tops of scones with turbinado sugar.
Bake until light golden brown, 13 to 15 minutes.
Serve warm.

Baking · Dessert · Do-ahead · Egg based · Holiday Food

Pumpkin, pecan bread pudding

Belinda

Drizzle (or better yet, pour) the sweet bourbon sauce on this pumpkin pecan bread pudding for the ultimate Fall treat.

Serves 8

Cooking spray
3/4 cup pure pumpkin puree
2 large eggs
1 cup milk
1/2 cup heavy cream
1/2 cup packed dark brown sugar
4 tbsp unsalted butter, melted
1 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 tsp kosher salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
7 cup day-old brioche, cut into 1-inch cubes
1/2 cup pecan halves, roughly chopped

Bourbon Sauce
1 cup granulated sugar
1/2 cup heavy cream
1 tbsp bourbon

Preheat oven to 350°F with the rack in the middle position.
Grease an 8-by-8-inch baking dish.

Make the bread pudding: Whisk together the pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger and nutmeg in a bowl until smooth.
Fold in the bread and pecans. Let stand 30 minutes. Transfer to the prepared baking dish and bake until set, 30 to 35 minutes.

Make the bourbon sauce: Combine the sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until the sugar mixture is dark amber in color, 12 to 15 minutes.
Remove from the heat and carefully add the cream and bourbon, stirring until smooth and creamy.
Serve the pudding with the sauce alongside.