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Holiday Recipe Swap
As the festive time of year is fast approaching, I reflect upon my childhood memories of standing in the kitchen, watching my mother and both grandmothers as they prepared holiday treats. Having Polish and Italian born grandparents ensured that the variety of food would be endless. Days would be spent constructing tiers of specialty cookies, most to be given as Christmas presents. Distinctively decorated metal tins would hold these treats. Friends and family members would be salivating at thoughts of their anticipated gift. The lesson I learned about the process was that a homemade present had more meaning than a store bought present. Still true to this day, I maintain this philosophy of giving. As my Culinary II students were busy preparing their individually created dessert items for the FONPS (Friends of the Nantucket Public Schools) House Tour, visions of a week long cluttered kitchen, both past and present, were brought to mind. Here are two recipes which I have adapted from my mother's and grandmothers' recipe collections. Hope you enjoy the Holidays, and best wishes from the N.H.S. Culinary Arts classes. CRANBERRY SHORTBREAD Prep time 25 min. Bake time 12 min. per batch Makes 40 cookies • 1 cup (2 sticks) unsalted butter at room temperature • 1/2 cup confectioners sugar • 1 1/2 cups all-purpose flour • 1/2 tsp. salt • 1/2 cup chopped dried cranberries • 1/2 cup pecan pieces Preheat oven to 325 F. Line a baking pan with parchment paper. Beat butter and sugar together in a large bowl. In a smaller bowl, combine flour with salt. Gradually stir into butter mixture. Stir in cranberries and pecans. Portion dough into 1 tablespoon balls and place on baking pan, spacing about 1 inch apart. Press down to slightly flatten.
Bake on middle shelf of oven until they are a light golden color, 12 to 15 minutes. Remove pan to a wire rack. Let cookies cool for 5 minutes before removing from pan to wire rack. Cool completely. Refrigerate in an airtight container for up to one week or freeze up to two months. HAZELNUT CHOCOLATE SANDWICHES Prep time 25 minutes Freeze for 1 hour Bake 8 min. Cookies • 1 1/2 cups chopped hazelnuts • 2 cups all-purpose flour • 1/3 cup granulated sugar • 2 1/4 tsp. vanilla • 1 tsp. baking powder • 1 cup unsalted butter at room temperature • 1 large egg Filling • 1 cup Nutella or other hazelnut chocolate spread • 1 tsp. melted butter • 1 orange Topping • 1 cup semi sweet chocolate • 1/4 cup chopped pistachios • 1 tspn. butter In a food processor, pulse nuts, flour, vanilla and baking powder until mixed. Add butter and egg and pulse until dough starts to form a ball. Turn onto counter and divide dough in half. Form into two logs approximately 12 inches long and 1 inch wide. Wrap each in plastic wrap, place logs on a sheet tray and freeze or refrigerate until firm, about an hour. Pre heat oven to 350 F. Line two baking pans with parchment paper. Slice dough 1/4 inch thick. Place on baking sheet about 1 inch apart. Bake until golden brown around edges, about 8 to 10 minutes. Remove baking sheets onto wire rack. Let cool on sheet pans, and then remove cookies to wire rack. Place Nutella and butter in a bowl. Add finely grated peel from orange, then squeeze in 1/4 cup of orange juice. Stir to mix evenly. Separate cookies evenly, and then cover one side of cookie with spread. Add top to cookies with spread.
For topping, place chocolate chips with butter in a non metal bowl. Microwave on medium setting, stirring halfway through, until almost melted, 2-3 minutes. Spread over half of each sandwich top. Top with pistachio. Can be refrigerated up to one day before serving. |
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