Christmas Roasted Brussels Sprouts

We're having a Dickens Christmas this year and this will be on the menu.

18 Fresh Brussels sprouts cut in half
2 TBS Olive Oil
4 TBS Butter, Divided.
8 Peeled and thinly sliced Fresh Chestnuts.
Salt and Pepper to taste.
1/2 C Vegetarian Chicken Broth

In a Large Skillet on Medium High Heat:
Oil, until Hot.

Add:
2 TBS Butter, until Melted and combined with the Oil.

Add:
Sprouts
Stir well and Sauté until Browned.

Lower Heat to Medium.
Add:
Broth, Cover and allow to Steam a bit.

Add:
Remaining Butter
Chestnuts
Salt
Pepper
Continue Cooking just until the Chestnuts are tender.

Serve Hot.

Enjoy!
Peace in the Kitchen!

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British Rock Cookies

These are a great cookie to serve at Christmas.

They're filled with a variety of Dried Fruits. 

We're having a Dickens Christmas this year and I'll be serving these cookies.

Here's what you'll need:

Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.

2 1/2 C Flour
1/4 tsp Salt
2 tsp Baking Powder
3/4 C + 2 TBS Brown Sugar
1/4 tsp Nutmeg
1/2 tsp Allspice
12 TBS Butter, cut into small pieces.
1 C  Chopped, Mixed Dried Fruits (golden raisins, apricots, cherries, cranberries) or a Cup of purchased Chopped Christmas Fruits already prepared.
1 Egg, Whisked Well.

In a Mixing Bowl:
Flour
Salt
Baking Powder
Sugar
Nutmeg
Allspice
Whisk Well

Add:
Butter by Hand
Incorporate it until it resembles a fine Crumble.

Add:
Fruit
Mix with a Wooden Spoon or Silicone Spatula until well combined.

Add:
Egg
Mix well by hand until incorporated and it forms a stiff Dough.

Break off Pieces of the Dough and Drop onto the Sheet Pan. Leave them Irregular looking like a Rock.

Bake 18 - 20 Minutes, until Golden Brown.

Remove Pan ro a Rack to Cool for 5 minutes.
Transfer Cookies to the Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!

Whipped Cream

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Peach Crescent Roll Cobbler

Peach Crescent Roll Cobbler.

Here's what you'll need:
Preheat the oven to 350 degrees.
An 8" X 8" Casserole Dish, sprayed with a Vegetable Cooking Spray.

3/4 tsp Cinnamon, divided.
1/3 C + 1 TBS Granulated Sugar, divided, + extra for Sprinkling.
1/3 C Brown Sugar
6 TBS Butter, cut into TBS. Melt 2 of the TBS and set aside.
16 Frozen Peach Slices from a 10 oz. Bag, thawed.
1 - 8 oz. container of Pillsbury Refrigerated Crescent Rolls.
2 tsp Vanilla

In a Small Mixing Bowl:
1/2 tsp Cinnamon
1/3 C Granulated Sugar
Brown Sugar
Whisk well.

Add:
Butter, by hand to create a Crumble.

Separate the Crescent Rolls.
Put 2 Slices of Peaches on each Roll across the Wide end of the Pastry.

Sprinkle each Slice with about 2 tsp of the Cinnamon Sugar Mixture.
Roll the Pastry from the widest end to the small end.
Place them in the Casserole Dish.
Sprinkle any remaining  Cinnamon Sugar Mixture around the Crescents.

Brush the Top of each Crescent with the Melted Butter.

Mix together:
Remaining 1/4 tsp of Cinnamon and 1 TBS of Granulated Sugar.
Sprinkle the tops of the Crescents.
Bake 30 - 35 minutes.

Remove the dish to a Rack to cool for 5 - 10 minutes.

Serve Warm, garnished with Homemade Whipped Cream:

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

• 
  

French Christmas Chocolate Marteau

French Christmas Chocolate Marteau
A traditional French treat to give to friends during the Christmas Season.

The Word Marteau means Hammer in English.
You would use a small Wooden Mallet to break the Chocolate just before serving.

Here's what you'll need:
Preheat the oven to 350 degrees.
A 9" X 13"  Pan lined with a piece of Parchment Paper
A Sheet Pan lined with Parchment Paper to Roast the Nuts

• 1 C Whole Roasted Cashews, Roughly Chop after Roasting.
• 1 C Whole Roasted Hazelnuts, Roughly Chop after Roasting.
• 1 C  Whole Roasted Pistachios, Roughly Chop after Roasting.
• 8 oz. Semisweet Chocolate, finely chopped
• 8 oz. Dark Chocolate, finely chopped
• 1/4 C Small Diced Crystallized Ginger
• 1/2 C Dried Cherries
• 1/2 C Diced Dried Apricots
• 1/2 C Golden Raisins

On the Sheet Pan in a preheated Oven:

Cashews\Hazelnuts

Pistachios

Bake for 8 minutes, stirring once.

Remove Pan to a Rack to Cool Completely.

In a Microwave Proof Glass Bowl:

Semisweet Chocolate 

Dark Chocolate

Heat for 20 - 30 seconds, stir with a Silicone Spatula.

Continue heating and checking, just until the Chocolate has melted and is Creamy Smooth.

Remove and allow to sit at Room Temperature until slightly Cooled.

Stir well.

Spoon the Melted Chocolate into the Paper Lined Casserole Dish.

Immediately Sprinkle the Top evenly in the following order:

Cashews

Hazelnuts

Pistachios

Ginger

Cherries

Apricots

Raisins

Tap the Surface Gently with a Silicone Spatula to make sure all ingredients will Set in the Chocolate.

Set aside at Room Temperature to Set for at least 2 hours.

Remove from the Dish and Break into Pieces to Serve.

Enjoy!

Peace in the Kitchen!

Joyeux Noël

Wisconsin Cranberry Apple Crisp with Homemade Whipped Cream

Cranberries are the National Fruit of Wisconsin.
This is a great dessert to serve at Thanksgiving and Christmas.

Here's what you'll need:
Preheat the oven to 375 degrees.
9" X 13" Casserole Dish Buttered Well.


Crumble Ingredients:

1 C Brown Sugar
1 C Old Fashioned Oats
3/4 C Flour
1/4 tsp Salt
8 TBS Chilled Butter, cut into pieces.

Filling Ingredients:

2 - 12 oz. Bags of Fresh Cranberries
4 Braeburn Apples, peel, core and cut into cubes.
3/4 C Brown Sugar
3/4 C Granulated Sugar
2 TBS Good Apple Cider.

Crumble Preparation:

In a Medium Mixing Bowl:
Sugar
Oats
Flour Salt
Mix well with a Blending Fork and then by Hand to create a Crumble.
Cover and refrigerate.


Filling Preparation:

In a Dutch Oven or Large Cast Iron Skillet on Medium Heat:

Cranberries
Apples
Sugar
Cider

Bring to a Boil while Stirring Often.
Cook for 5 minutes, stirring.
Spoon into the Casserole Dish.

Sprinkle the Crumple evenly over the top.

Bake 40 - 45 minutes.
Remove the Dish to a Rack to Cool 10 minutes.

Serve Hot or Warm.
Garnish with Homemade Whipped Cream.


This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!

Peace in the Kitchen!

2. 
   

1. 
   
2. 
   

Homemade Crème Fraiche and Recipes using it

Homemade Créme Fraiche:

Here's what you'll need:
A Saucepan
Heavy Cream
Sour Cream
A Jar with a Lid.


In a Saucepan on Low Heat
Begin with any amount of Heavy Cream.
Heat just until Warm.

Add Slowly:
Enough Sour Cream to make a Thick and Creamy consistency.
Spoon it into the Jar, Cover it and allow to sit at Room Temperature for 12 hours.
Refrigerate for an additional 12 hours before using it.

Refrigerate any unused amount.

CRÈME FRAÎCHE BUTTERMILK SALAD DRESSING
3/4 cup crème fraîche
1/4 cup buttermilk
1 green onion, chopped
1 clove garlic, minced
2 tbs chopped parsley
1 tsp Dijon mustard
cracked black pepper, to taste fines herbes, summer savory, dill, to taste
apple cider vinegar, to taste
1. Mix all the ingredients together. Let the dressing sit for an hour or two to blend.
Use anywhere you would use Ranch Dressing.

CHIVE CREAM SAUCE
1-1/2 cups crème fraîche
salt and freshly ground pepper juice of 1/2 Meyer lemon
2 tbs snipped fresh chives

1. Stir all the ingredients into the crème fraîche.
2. If you want a warm sauce, heat in a sauce pan, just to a
   bubble. Or serve cold as is.

Serve with fish, chicken, pasta, or use as a salad dressing.

CRÈME FRAÎCHE PESTO
1 cup crème fraîche
3 tbs finely minced garlic
3 tbs pine nuts
1/2 cup grated Parmesan cheese 2-1/2 cups basil leaves
1. Place all the ingredients in a food processor or blender; process to a puree.
This recipe is not meant to replace classic olive-oil pesto. It is a spring/summer pesto.

CRÈME FRAÎCHE MAYONNAISE
(Made in a Food Processor)
3 egg yolks
1 tbs Dijon mustard 1 tbs lemon juice
1 cup safflower oil 1 cup crème fraîche

1. Put egg yolks, mustard, and lemon juice into food processor.
2. With processor running, pour in oil in a very thin, slow, steady stream.
3. Once you have added the oil and have an emulsion, with the processor running, add crème fraîche, one tablespoon at a time.
4. Refrigerate until ready to use.

This lighter, fresher mayonnaise is especially good with vegetables.

CRÈME FRAÎCHE HOLLANDAISE (I)
(Made in a Food Processor)
3 egg yolks
2 tbs lemon juice
1 cup butter
1 cup crème fraîche

1. Put egg yolks and lemon juice into food processor.
2. Heat butter to bubbling stage. Do not brown.
3. With processor running, pour in butter in a very thin,
   slow, steady stream.
4. Once you have added the butter and have an emulsion, with
   the processor running, add crème fraîche, one tablespoon at
   a time. The sauce will be thin because the butter is hot.
5. Pour sauce into a heat-proof jar and refrigerate until
   ready to use. Place jar in a warm water bath to reheat.

Serve with artichoke, asparagus spears, or Eggs Benedict.

CRÈME FRAÎCHE AIOLI
(Made in a Food Processor)
3 egg yolks
1-3 cloves garlic, chopped 1 cup safflower oil
1 cup crème fraîche

1. Put egg yolks and garlic into food processor.
2. With processor running, pour in oil in a very thin, slow,
   steady stream.
3. Once you have added the oil and have an emulsion, with the
   processor running, add crème fraîche, one tablespoon at a
   time.
4. Refrigerate until ready to use.

Use this dressing as you would use classic aioli.


Enjoy!
Peace in the Kitchen!