Now on to the good stuff: FOOD!!!! There are a lot of recipes this month to help you prepare for the holidays:
PANETONNE (CHRISTMAS CAKE) RECIPE
SANTA’S SECRET**
Ingredients
- 4 tbsp warm milk
- 1 tbsp dried yeast
- 8 tbsp sugar
- 2 sticks butter room temperature
- 5 large eggs beaten
- 2 tsp vanilla extract
- grated zest of 1 lemon
- grated zest of 1 orange
- 3 1/2 cups flour plus extra (up to 1/2 to 2/3 cups more)
- pinch of salt
- 7 tbsp raisins
- 3 tbsp rum extract or real rum
- 2 tbsp candied lemon and orange peel finely chopped
- butter for greasing
For the topping
- 1 tbsp egg white
- 1 tbsp icing sugar
- more icing sugar for dusting
Equipment
- Panettone cake pan
- large mixing bowl
- silicone brush
- large spoon
- hand mixer
- small saucepan
Instructions
- Two days before: soak the raisins in rum for two days**
- Grease a Panettone pan with softened butter
- Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.
- Add lemon and orange zest and mix.
- Add the eggs a little at a time until all are well incorporated.
- If the mixture starts to curdle, add a tablespoon of the flour and beat in with the eggs.
- Place the flour in a large bowl, fluff, and mix with a pinch of salt and make a well.
- Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.
- Knead for 5 mins in the bowl until the mixture starts to come together and is pretty sticky.
- Put the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture from sticking.
- Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 2 hrs or until it doubled in size.
- When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan. If using an 8″ deep cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 2″ above the rim, and secure the paper with string. This will help contain the dough as it rises.
- Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.
- Preheat the oven to 350 F
- Mix together the icing sugar and egg white and gently brush over the top of the Panettone.
- Place the Panettone in the oven and bake for 50 – 55 mins or until golden and risen. Insert a skewer into the middle of the cake to test if done.
- Leave to cool in the pan for 10 mins before turning out onto a cooling rack.
- Leave to cool completely before dusting with icing sugar.
- Cut into wedges to serve.
LEFTOVERS? TURKEY MEATLOAF!
Depending on how much you have, chop 2-3 cups of turkey in a food processor…don’t pulverize it, just chop it. Add left over stuffing and a little melted butter—2-3 tablespoons. Form into a loaf pan and cover with foil. bake on 325 for about 20-minutes until heated through. As soon as it comes out of the oven spread cranberry sauce on top. Voila!
If you are having house-guests you’ll want to have this handy and easy finger picking offering:
HAM & CHEESE SLIDERS
- 12 Hawaiian style rolls -split in half (top and bottom)
- ¾ lb. deli ham thinly sliced
- ½ pound Swiss cheese
- 6 tbsp. melted butter
- 2 tsp Dijon mustard
- 1 ½ tsp dried minced onion
- 1 tsp Worcestershire sauce
- 1 tbs chopped parsley
- Cooking spray
Preheat oven to 350.
Coat sheet pan with spray.
Place bottom of rolls on the pan.
Layer ham first and then cheese.
Place top of rolls over the cheese.
In a small bowl whisk the butter, mustard, dried onion, Worcestershire sauce.
Drizzle mixture over rolls.
Cover sandwiches with foil and bake for 15 minutes.
Uncover and bake 3-5 more minutes until tops are lightly browned
PUREE PEA SOUP WITH MINT – VERY AROMATIC AND FILLING
Ingredients
- 2 Tablespoons Olive Oil;
- 1 large Vidalia or Sweet Onion, sliced;
- 2 Garlic cloves, sliced;
- 2 cups frozen peas;
- 2 cups Vegetable Stock;
- 1⁄4 teaspoon Salt;
- 4 stalks of fresh Tarragon leaves, off stem;
- 6 fresh mint leaves, off stem, plus a few for garnish per serving;
- 6 ounces of nonfat plain Greek Yogurt.
Directions
In a large pot over a medium flame, heat the olive oil.
Add the onions and garlic. Sauté until golden brown, for about two to three minutes.
Add the peas, vegetable stock, tarragon, mint and salt. Blend together.
Lower the flame and cover the pot to simmer for twenty to thirty minutes.
Stir in yogurt. Simmer five more minutes.
Using a hand-held emulsifier or in a mixer puree the contents.
Remove and serve warm. Or place into a container in the refrigerator until chilled. Remove from refrigerator and serve in bowls. Garnish with fresh mint leaves.
Creamy Tomato & White Bean Soup
- 2-3 cups of croutons – flavored or unflavored – your choice
- 1 Tbsp. extra-virgin olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1/4 c. tomato paste
- 1 (28-oz.) can whole peeled tomatoes
- 2 c. low-sodium chicken or vegetable broth
- 2 (15-oz.) cans cannellini beans, rinsed, drained, divided
- 1 tsp. dried oregano
- Pinch of crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 3 c. packed baby spinach
- 1 cup grated Parmesan, (1/2 for soup the other half for serving)
- 1/2 c. heavy cream
In a large pot over medium heat, heat oil.
Add onion and cook, stirring, until softened, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until onions are coated and paste slightly darkens, about 2 minutes.
Stir in tomatoes, broth, and 1 cup beans until combined.
Add oregano and red pepper flakes; season with salt and black pepper.
Bring to a boil, then reduce heat to medium-low and bring to a simmer.
Cook, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes.
Remove pot from heat and carefully puree with an immersion blender until smooth.
OR transfer soup to a standard blender and blend, stopping to allow steam to escape very carefully every 10 seconds, until smooth.
Return soup to medium-low heat. Add spinach, half of the Parmesan, cream, and remaining beans.
Bring to a simmer and cook, stirring occasionally, until spinach is wilted and cheese is melted and incorporated, about 10 minutes more.
Divide soup among bowls. Top with croutons and more Parmesan.
