Okay, you try coming up with a better word starting with N to represent snacks…. oh shoot. There’s ‘nom nom nom.’ Oh well…
-Sam xx
Is there anything better during the holiday season than relaxing at home with friends and family, and enjoying homemade indulgences? I can’t think of much! Of course Christmastime is a busy season, and I urge you to take it easy and try not to overextend yourself. Resting in the unhurried time allotted for these special days, without the siren song of work or screens is my favorite part of celebrating.
If you’re like me, you find puttering in the kitchen part of that delicious slow time. On busy weekdays during the year, I don’t always have the luxury of spending time to make truly special dishes. Here are some of my favorite holiday-season delights that you might want to make as gifts, or to offer hungry guests who gather at your home during this season of light. I hope your family enjoys them as much as mine does.
I wish all of my readers a heartfelt Happy Holidays, and hope that you know joy and peace in the new year x
Bourbon-Sugared Pecans
Whatever happened to candy dishes? I suppose back in the day, people did such hard manual labor, in the fields, in the factories, and in the laundry rooms, that extra bumps of sugar didn’t do them a bit of harm. At some point, it seems, the open enjoyment of food fell by the wayside. I love to serve these at the cocktail hour on Christmas Eve. Sure, I automatically put out the olives, cheese board, and pretzel nibs, but it’s a pleasure to watch grown men pop these sweetened nuts into their mouths, moan appreciatively, then wash them down with a bourbon on the rocks.
Makes 4 cups nuts
1 egg white
2 teaspoons water
1 teaspoon pure vanilla extract
2 tablespoons bourbon
4 cups (about 1 pound) pecan halves
1 cup granulated sugar
1 teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Preheat the oven to 300 degrees F.
Lightly grease (using butter) a rimmed baking sheet.
In a large bowl, vigorously whisk the egg white, water, vanilla, and bourbon until foamy. Add the pecans and stir so they are well coated with egg white. Working quickly, add the sugar, salt, and nutmeg, and toss well to coat.
Immediately spread the sugary pecans onto the prepared baking sheet. Try to work fast to prevent the sugar from completely dissolving in the egg white. Bake the pecans for 30 minutes, stirring and turning them occasionally, until they are golden brown, toasted and completely dry, no longer wet from egg white. Cool them completely and break any clusters into individual nuts if necessary.
Store the nuts in an airtight container at room temperature for up to 2 weeks.
Microwave Bourbon-Pecan Fudge
When a pair of my foodie friends told me that they’d made the best fudge they’d ever eaten, and it was in the microwave, I was predictably skeptical. Sure, I like a shortcut, but not if it’s a gateway to low-rent taste and flavor. Well, let me tell you, my objections froze in their tracks the minute they passed chunks out to my husband, my kids, and me. Everyone involuntarily closed his or her eyes, sinking into the reverie, and cooed appreciative noises. I was loudest of all. With their input, we tinkered with the recipe and added nuts and bourbon. One word: Sublime.
Makes 64 1-inch squares
3 cups (1 1/2 12-ounce bags) semisweet chocolate chips
1 14-ounce can sweetened condensed milk
1/2 teaspoon salt
2 cups chopped pecans
2 teaspoons vanilla
Line an 8-inch x 8-inch glass baking dish with waxed paper, leaving a 3-inch overhang on every side.
Put the chocolate chips in a large microwavable bowl and heat on high for 90 seconds. Remove and stir well. Let the chips rest for a minute or two, stirring often. The residual heat will continue to melt them. If more time is needed, microwave in 10-second bursts, stirring well after each. If you continuously microwave the chocolate without stirring and resting, you may scorch it.
Add the sweetened condensed milk, salt and vanilla and beat with a fork or a whisk until smooth. Stir in the chopped nuts and turn the mixture into the prepared pan. Refrigerate until firm, about 1 hour. Use the waxed paper overhang to lift the fudge out of the pan onto a cutting board and cut it into 8 slices by 8 slices to make 64 small squares. Store between sheets of waxed paper in an airtight container in the refrigerator for up to a week.
Dried Cherry and Dark Chocolate Loaf Mix
I love this simple-to-make loaf as both a gift and a sweet treat for the table. If making it as a hostess gift or a present, I suggest including a tag listing the dry ingredients that are included in the jar, along with the list of fresh ingredients needed to complete the recipe, and the directions for baking. If you’re crafty, the jar itself or the handwritten recipe can become keepsakes that rekindle memories for holidays to come. Holiday shopping already complete? Treat yourself! Served with a milky cup of tea, this moist, decadent loaf is the perfect pick-me-up for exhausted tree trimmers.
Makes one 9 x 5-inch / 23 x 13-centimeter loaf cake
1 1/2 cups / 180 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup / 200 grams granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup / 75 grams dried cherries
1/2 cup / 80 grams dark chocolate chunks (I like Ghirardelli)
1/2 cup / 75 grams chopped walnuts
Sift together the flour, baking powder, and salt and then spoon into a canning jar. (You can use large resealable plastic bag, but you won’t gorgeous layered appearance.) Tap the jar gently on the countertop to settle the flour. Combine the sugar, cinnamon, nutmeg, and ginger in a bowl and pour over the flour in the jar. Continue the layers with the dried cherries, then the chocolate chunks, and finally the walnuts. Put the lid on the jar and decorate as desired. Store in a cool, dark place until ready to use, up to 6 months.
To make the bread, you will need:
1/2 cup / 120 milliliers sour cream
4 tablespoons / 60 grams butter, melted
1/4 cup / 25 grams Confectioner’s sugar
2 to 3 teaspoons whole milk
Preheat oven to 350°F / 175°C and grease and flour a 9 x 5-inch / 23 x 13-centimeter loaf pan.
Pour the jarful of dry ingredients into a large mixing bowl and stir well, using a wooden spoon. Using your hands, make a well in the center and crack in 2 eggs, beating lightly with a fork. Add 1/2 cup / 120 milliliters of sour cream and 4 tablespoons / 60 grams of melted butter. Stir just until incorporated; the batter will be lumpy. Transfer the batter into the prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly in the pan before turning out onto a cooling rack to cool completely. In a small bowl, whisk together 1/4 cup / 25 grams of confectioners’ sugar and 2 to 3 teaspoons of milk (adding a little at a time to reach the proper drizzling thickness) and drizzle the glaze over the top.
To store: Wrap tightly in foil and keep in the refrigerator for up to three days.
Irish Whisky Tiramisu Cups
Dark chocolate, creamy cheese, rich espresso, and woodsy Irish Whisky make this Emerald Isle-version of the Italian dessert tiramisu distinctive. Given a choice, I’ll take this over a layer cake for my birthday.
In general, I like to hand-make all of the elements for my recipes myself. That said, I have been known to tear up a store-bought for a trifle, or use powdered custard mix to whip up a topping for stewed fruit. Ladyfingers are not the easiest cookie to make for the beginner or home chef. They’re made from a tricky dough, and the piping process strikes me as time-consuming and laborious. It borders on crafting. Don’t feel dejected if that’s not your cup of tea. Since the ladyfingers in this recipe are just a layering vehicle, it’s not worth it for me to make them from scratch. In my opinion, you’d be hard-pressed to discern the delicate flavor of one ladyfinger from another when surrounded with other, more complex flavors.
My recipe calls for raw eggs, following the traditional way of making tiramisu. If you have concerns, be sure to use very fresh eggs or see my advice* below.
Makes 6 individual desserts
1/2 cup brewed espresso, at room temperature
3 tablespoons Bushmills or Jameson’s Irish Whisky
2 large eggs, at room temperature, separated
Pinch of salt
1/2 cup granulated sugar, divided
1 cup mascarpone cheese
12 ladyfingers
1 ounce dark chocolate (70% cacao)
Unsweetened cocoa powder, for garnish
Chill six 6- to 8-ounce dessert cups or ramekins in the refrigerator.
In a medium-sized bowl, mix together the espresso and whisky. Set it aside.
In a large mixing bowl, using an electric mixer set on medium-high speed, beat the egg whites until they form soft peaks, about 3 minutes. Add half of the sugar and beat until stiff, about 2 minutes. Scrape the egg whites into a small bowl.
In the original bowl, beat the egg yolks with the remaining sugar, and the salt, until stiff and light-colored, about three minutes. Using a rubber spatula, fold in the mascarpone and stir until smooth.
Fold in half of the beaten egg whites; then fold in the remaining half and combine just until fully incorporated.
Spoon the mascarpone cream into the bottoms of the dessert cups or ramekins, about ½-inch deep.
Drop the ladyfingers, one by one, into the espresso mixture and allow them to rest for 10 to 15 seconds until the cookie is saturated. Break each cookie in half and submerge again, making sure that each has soaked up as much liquid as possible. Layer over the cream in the ramekins, using two full cookies each.
Grate the chocolate over the top of each cup.
Divide the remaining cream among the ramekins, cover them with plastic or aluminum foil, and refrigerate for at least six hours.
Just before serving, dust with cocoa powder.
Store in the refrigerator, tightly covered with plastic wrap or foil, for up to 3 days.
* Raw Eggs—Safe for Healthy Eaters?
Some culinary experts have declared that raw egg yolks taste like vanilla and that eating them gives you a shot of health. Just think of weight lifters and boxers cracking them into a giant glass and knocking them back.
Some studies have shown that some raw eggs could carry the salmonella bacteria. In general, this bacteria resides only on the shell, and some people, like myself, are perfectly comfortable with washing the eggs well with warm soapy water, or with quickly scalding them in boiling water for 5 seconds before using. If the shell is clean and bacteria-free, it’s normally safe to crack and release the inside, edible portion.
As there’s no absolute way to fully ensure that the eggs you plan to use are 100 percent safe, it’s up to you and your family to make the decision that’s right for your circumstances. I recommend saying “no” to raw eggs if you’re part of a high-risk group for infections, such as pregnant women or people with compromised immune systems.
I eat them regularly in egg shakes, smoothies, holiday egg nog, on steak tartare, and in salad dressing. Thank God my children are strong and healthy, so I’ll feed raw eggs to my whole family. I’m well-versed in Farmer’s Markets, and I have an excellent source for fresh eggs. I always practice wise kitchen hygiene. With this knowelge, and these best practices, most people are fine. When in doubt, of course, consult with your physician.
Traditional Orange Marmalade with Bourbon
You know what’s great about marmalade? The bitterness. You either like that, or you don’t. Sure, it’s lightened up with sugar to offer some sweet balance, but the bitterness is the think. Some marmalades remove pith, but for die-hard fans, that robs the spread of its distinction. There’s no need to add pectin, since it’s abundant in the pith and peel. And while there’s also no need to add bourbon, I sure like to.
Makes about 4 pints
6 cups water
1 cup bourbon
1 tablespoon lemon juice
6 large, thin-skinned oranges, washed
8 cups sugar
pinch salt
pinch ground cloves
Put four tablespoons in the freezer to chill. You’ll use at least one of these to perform the “Spoon Test” for doneness. (See Page 000)
Using a mandoline, cut the oranges into the thinnest slices possible (try for 1/8 inch), removing and discarding seeds as you work. Then, stack the slices and use a chef’s knife to quarter them.
In an 8-quart stainless steel pot, set over high heat, combine the oranges, water, bourbon, lemon juice, and salt, and bring it to a boil. Once boiling, reduce the heat and simmer, stirring frequently, for 30 to 40, minutes or until the fruit is very soft.
Perform the Spoon Test (Page 000). If mixture is thin and runs easily, it is not ready. If so, return the pot to the heat and simmer another 5 to 10 minutes, and perform the test again, repeating until the marmalade is set.
Once done, remove the pot from the heat, and allow it to cool to room temperature. Ladle it into clean jars, and seal.
Store in the refrigerator, in tightly lidded jars, for up to 1 month.
Simple and Deep Chocolate Pie
Makes 1 9-inch Pie
6 ounces semi-sweet or darker chocolate pieces (I use Ghirardelli 60 % cacao morsels)
4 ounces (1/2 cup) high quality unsalted butter
3 large eggs, at room temperature
1/4 teaspoon salt
4 ounces (1/2 cup) granulated white sugar
Whipped cream, for topping
Shaved chocolate, for garnish
1 crust for a 9-inch pie
If using a store-bought crust, pre-bake the crust according to directions.
If using your own homemade pie crust recipe, be sure to prick the crust with a fork to prevent it from bubbling. Blind bake it by lining the pan over the crust with foil and pie weights (use dried beans if you don’t have pie weights) and bake the crust at 375 F / 190 C for 20 minutes. Then, remove the foil and weights and bake another 8 to 10 minutes until golden-brown.
Reduce your oven temp to 325 F/160 C as a pre-heat for the pie.
Using a double boiler, or a heatproof bowl set over (not inside) a medium saucepan, bring the water in the pan to a simmer, and melt the chocolate and butter in the top vessel. Stir gently and constantly until they are melted together and have a smooth consistency.
In a medium mixing bowl, beat together the three eggs, salt, and sugar using an electric mixer, until frothy, about 5 minutes.
Using a rubber spatula, slowly fold the egg mixture into the chocolate. It will resist combining smoothly at first. Be patient. It will begin to look like a smooth pudding in fewer than five minutes.
Carefully pour the filling mixture into the blind-baked crust, and bake the pie for 18 to 22 minutes, or until the filling is puffy and just begins to crack.
Transfer the pie to a wire rack, and cool for 1 hour before serving topped with whipped cream and shaved chocolate.
To store, cover loosely with foil and refrigerate for up to three days.