Winter Wonderland
For January, the focus is on Winter flavors and comfort foods. Try one, or make all 3!
Posted photos and reviews will be entered to win the monthly give-away.
January Recipes
Recipe #1: Cookie
This recipe is from The Cookie Collection
Whiskey & Rye Cookies
January 10, 2021
Cuisine
American
Persons
26
Serving Size
1 cookie
Prep Time
45 minutes
Cook Time
10 minutes
Wait Time
2 hours, 15 minutes
Total Time
55 minutes
Notes
This is from the The Cookie Collection: Artisan Baking for the Cookie Enthusiast (The Bake Feed)
With a splash of whiskey in the dough, consider this the grown-up version of a chocolate chip cookie. The rye flour brings earthy notes, and milk chocolate pieces round out the smoky whiskey with sweetness.
PRO-TIP
For extra-chocolaty cookies, top chilled dough balls with more chopped chocolate before baking.
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated white sugar
- 2/3 cup (147 grams) firmly packed light brown sugar
- 2 large eggs (100 grams)
- 1.5 tablespoons (22.5 grams) whiskey
- 2 teaspoons (12 grams) vanilla bean paste
- 2.25 cups (281 grams) all-purpose flour
- 3/4 cup (77 grams) rye flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- .5 teaspoon (2.5 grams) baking soda
- 1.33 cups (227 grams) chopped milk chocolate
Instructions
- Line rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape the sides of the bowl.
- Add eggs, one at a time, beating well after each addition.
- Beat in whiskey and vanilla bean paste.
- In a medium bowl, whisk together both flours, baking powder, salt, and baking soda.
- With the mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
- Beat in chopped chocolate.
- Using a 3-tablespoon spring-loaded scoop, scoop dough (about 47 grams each), and place on prepared pan.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F (190°C).
- Line 4 baking sheets with parchment.
- Place chilled dough at least 3 inches apart on prepared pans.
- Bake until golden, about 10 minutes.
- Let cool on pans for 3 minutes.
- Remove from pans, and let cool completely on wire racks.
Recipe #2: Cake
This is my own tried and tested recipe, one of my favorites! I use fresh ruby red grapefruit for the lovely color and sweeter taste.
Glazed Grapefruit Loaf Cake
Cuisine
American
Persons
9
Prep Time
30 minutes
Cook Time
50 minutes
Total Time
1 hour, 20 minutes
Ingredients
- 1 1/2 cups (212 grams) All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup (245 grams) Sour Cream
- 1 1/3 cups (205 and 65 grams) White granulated sugar
- 3 eggs (155 grams)
- Zest of one grapefruit
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (100 grams) vegetable oil
- 1/3 cup fresh-squeezed grapefruit juice
- For the Glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons fresh-squeezed grapefruit juice
Instructions
- Preheat the oven to 350°F (177°C)
- Spray 9×5 loaf pan
- In a small bowl, sift together the flour, baking powder, and salt.
- In another bowl, whisk together the sour cream, 1 cup (205 grams) of sugar the eggs, grapefruit zest and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients.
- With a rubber spatula, fold the vegetable oil into the batter, making sure it’s well incorporated.
- Pour the batter into the prepared pan.
- Bake for 45 – 50 minutes, or until a skewer inserted in the center comes out clean.
- Meanwhile, make the syrup. Simmer 1/3 cup grapefruit juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the syrup is clear. Set aside.
- When the cake is finished baking, allow it to cool in the pan for 10 minutes.
- While the cake is still warm, poke the top of the cake with a skewer, and pour the grapefruit syrup over the cake and allow it to soak in.
- Let it cool completely.
- For the glaze, combine the powdered sugar and grapefruit juice and drizzle over the cake.
Recipe #3: Savory
This recipe is created by Laura Adlington, from The Great British Bake Off, Series 11
Laura Adlington’s Proper Tasty Leek, Potato, and Pancetta Pasty
Cuisine
from the Great British Baking Show Season 11
Persons
8
Serving Size
1 pastie
Prep Time
2 hours
Cook Time
35 minutes
Total Time
2 hours, 35 minutes
Notes
Watch Series 11 of the Great British Baking Show on Netflix!! Laura Adlington is a Finalist for this series.
Ingredients
- For the flaky pastry:
- 360g unsalted butter, plus 180g cubed and chilled
- 900g plain flour
- 3 tsp salt
- 225ml ice-cold water, plus extra if needed
- For the filling:
- 500g red potatoes, peeled
- 3 leeks, finely sliced
- 1 large onion, finely sliced
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped thyme leaves
- Generous grinding of black pepper, plus extra to season
- Good pinch of salt
- 400g smoked pancetta, diced
- 100ml double cream
- 2 tsp Dijon mustard
- Pinch of chili flakes
- 300g mature cheddar, grated
- 2 egg yolks, beaten
Instructions
- Step 1: Make the pastry
- Freeze the 360g portion of butter for at least 15 minutes, or until hard, then coarsely grate (it’s easiest to do this in a food processor). Divide the butter in half and put both halves back in the freezer.
- Step 2: Place the flour, salt, and 180g of chilled cubed butter into a bowl and rub it between your fingertips until it resembles fine breadcrumbs (you can do this in a food processor if you wish).
- Step 3: Add the ice-cold water, and stir it in using a round-bladed knife. Add a little more water, if needed, until you can bring the mixture together with your hands to a fairly firm dough. Then, shape it into a rectangle about 2cm thick.
- Step 4: Turn the rectangle so that a short end is closest to you. Sprinkle 1 portion of the frozen butter over the top two-thirds of the rectangle, then fold the bottom third over the middle third, and the top third down over that (as if you were folding a business letter).
- Step 5: Turn the dough through 90 degrees and roll it into a rectangle again. Add the remaining butter, as before, and make another letter fold. Roll and fold one last time, then wrap the dough in cling film and chill it while you make the filling.
- Step 6: Heat the oven to 200°C/180°C fan/Gas 6. Cut the potatoes into 5mm slices. Sprinkle them over a large baking tray with the leeks and onion and toss everything together with the olive oil, thyme, pepper, and salt. Roast for about 20 minutes, stirring occasionally, until golden.
- Step 7: Meanwhile, heat a frying pan over medium heat. Add the pancetta and fry for 4-5 minutes, until golden and crispy. Drain on a piece of kitchen paper and leave to cool.
- Step 8: Once the potatoes and leeks are cooked, transfer them to a large mixing bowl and leave to cool for 10 minutes, then refrigerate for 10-15 minutes. Once fully cold, add the cooked pancetta, double cream, Dijon mustard, chili flakes, and cheese. Season with pepper to taste.
- Step 9: Increase the oven temperature to 220°C/200°C/Gas 7. Divide the pastry into 8 equal pieces, then roll each into a 19-20cm disc. Using the 19cm side plate as a guide, trim the discs into neat 19cm circles, each about 5mm thick (re-roll the trimmings to make an extra pasty if you like)
- Step 10: Brush a little beaten egg yold around the edge of one half of each pastry disc, then divide the filling equally between each disc (compress the filling slightly with your hand to squeeze more in). Fold the pastry over the filling, pressing the curved edges together. Press the seal, then crimp the edges between your finger and thumb.
- Step 11: Transfer the pasties to the lined baking sheets. Brush them all over with beaten egg yolk, then cut a few steam holes in the top of each to prevent them from splitting. Chill the pasties in the fridge for 5 minutes, then bake for about 30 – 35 minutes, or until golden brown. Serve warm.
No comments to show.
No Comments