Tag: Winter

Chocolate Cranberry Curd Tartlets

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I found myself pondering this year how to construct a well-balanced cookie tin. I had a lot of people to give gifts too that I don’t see often so I felt a well-designed cookie tin was a safe bet. But how to make it balanced with the right flavors of Yule? As I prepared my list, I realized that what I was missing from my usual rotation was acidity. I needed a cookie with the bright, sweet-tart notes of a winter berry. What’s more winter berry than cranberry? After much exploration, this little 2-bite tartlet was born. It’s no sugar plum, but I watched a video on how to make those and that was insane.

Chocolate Cranberry Curd Tartlets

Special Equipment

Ingredients

For the cranberry curd filling

  • 1 12-oz bag fresh cranberries
  • Note: If you can’t find fresh, sub for 2 cups of frozen
  • 1/2 cup orange juice
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • 4 tbsp unsalted butter, softened

For the tart shells

  • Sugar Cookie Mix
  • 1 stick unsalted butter, softened
  • 1 egg

For the garnish

  • Miniature semi-sweet chocolate chips

Preparation

For the Cranberry Curd

  • To a medium sauce pan, add the cranberries and orange juice.
  • Over medium heat bring to a boil until the cranberries start to pop.
  • While the cranberries are cooking, combine the eggs, sugar, and vanilla in a separate bowl and whisk until combined. Set aside.
  • Using a rubber spatula, crush the cranberries and continue stirring and breaking the berries down until you get a paste.
    • *Note: Some curd recipes call for straining, but I personally like my curd a little bit chunky.
  • Turn off the heat and let the cranberries cool for about 5 minutes.
  • Add the custard mixture to the cranberries and whisk until combined.
  • Return the pan to a medium heat and whisk until the sauce thickens.
  • Once the sauce has thickened, turn off the heat and gradually add the softened butter while whisking until the butter has fully melted and the mixture becomes a curd.
  • Place the contents in a sealed 1-gallon plastic bag and refrigerate for one hour.

For the Tartlets

  • Pre-heat oven to 375 degrees.
  • Spray Mini-Muffin Pans with non-stick spray and set aside.
  • In a large bowl, mix sugar cookie mix, the egg, and softened butter with a rubber spatular until a soft dough forms.
  • Using a #40 disher, scoop and form 1.25 inch dough balls. Place each ball into a mini-muffin cup.
  • With the base of your spatular, press an indentation into each dough ball.
  • Bake for 8-10 minutes.
  • Remove tartlets from the oven and repeat the indentations into the center with your spoon or spatula.
  • Allow tartlets to cool inside the tin for 20 minutes to firm their shape.
  • Using a baker’s straight or off-set spatula, loosen the tartlets from the tin and transfer to a cooling rake.
  • Allow tartlet shells to cool for at least 30 minutes.

For assembly

  • Remove cooled cranberry curd and snip the edge of the bottom of the bag to create a space to pipe out the curd.
  • Pipe the curd into each shell so that it creates a little over flow, but try not to smear the edges of the shells with curd. If you do, use a small spoon to clean up the edges.
  • Garnish each tartlet with 3-4 mini chocolate chips.
  • Serve immediately or refrigerate in airtight containers.

This recipe will make approximately 36 cookies. Given the slightly more advanced techniques and call for special equipment, this tartlet may seem daunting. I wrote it up for the most consitent results, but the only equipment you can’t do without is a mini-muffin tin. You can cool your curd in a bowl in the fridge and use a small spoon to full the tartlets, you can loosen the shells with a butter knife, and you can scoop and make the dough balls with your own two hands. I hope you won’t be afraid to try it, the results will be delicious and the lucky recipients will be impressed by your efforts.

Nom On,

~Crunchy

Santa’s Third Shift: Mint Cocoa Pancakes

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Do you even wonder if Santa work’s the night in shifts? If he’s got to make his rounds all over the globe in 24 hours, I’m thinking he must. Either way, I checked with Mrs. Claus and she assured me this is her main squeeze’s favorite thing to come home to after his busiest day of the year. Why not treat your own little elves (or gremlin’s) to this delicious stack of pancakes first thing in the morning? These pancakes blend three quintessential flavors into one, simple dish: Hot Cocoa, Peppermint, and Marshmallow. Coze-to-the-ee!

Mint Cocoa Pancakes

Ingredients

  • 1 cup Bisquick
  • 1 package instant hot cocoa mix
  • 1 tsp white sugar
  • 1 Tbsp lemon juice
  • 1 tsp baking powder
  • 1 egg
  • 1/2 cup Mint White Chocolate Coffee Creamer
  • 1/2 tsp peppermint extract
  • 1/4 cup chocolate chips (Milk or dark chocolate works, your preference)

Preparation

  • Heat a small, non-stick skillet. Leave at the lowest heat setting while you prep the batter.
  • Mix all dry ingredients first and then add in the wet ingredients.
  • Once you have a thick batter, fold the chocolate chips in last.
  • Increase the heat and spray skillet with non-stick spray.
  • Add 1/4 cup of batter and heat through. Once the surface looks bubbly, slide spatula under the cake and test. If it comes up easily, it’s ready to be flipped. *Note: Don’t rush pancakes. A common mistake is to only look for bubbles, when really what you are looking for is the spatula to slide easily under the cake without it breaking or sticking to the spatula. When the bottom of the cake is cooked it just naturally unbinds from the skillet. If you are burning the bottom layer before it unbinds, lower your heat.

Optional Toppings:

  • Peppermint Whipped Cream topping
  • 1/2 cup crushed peppermint baking chips
  • 1/2 cup Mini Marshmallows
  • Smucker’s Marshmallow Topping

My ratios listed will make two servings of 2 medium-sized pancakes. I don’t have a large family to feed, but if you do, the quantities can be doubled.

Happy holidays, and Nom On!

~Crunchy

Santa’s Table: A Very, Merry, Yuletide

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We’ve all been there. The kid is looking at us with wide, glowing eyes and asking us if Santa exists and will he grant them their precious wishes. I’m still trying to encourage my cynical child to believe he does exist, so I have to bring my A-game. Well, if I had to stuff myself down a chimney (which I don’t have) and leave over priced toys for a kid I don’t even know … would I want to be sober for it? Certainly not.

Enter The Nog. I’m not talking about the nasty stuff they sell in cartons at the grocery store that should not even be allowed to be labeled Egg Nog. There really out to be a law, that stuff is such a travesty. I am talking about the real deal. I prefer to make the Puerto Rican varietal that uses Spiced Rum called Coquito. And since I was going with the very merry nogmas theme for that jolly old fatty, I went with Egg Nog Snickerdoodles as well.

Santa’s Merry Nogmas Table

Let’s start with The Nog

A word of warning about The Nog. This is NOT a cheap dish to make. I never spend less than 100 bucks, but it is so. worth. it. Instead of polluting the ingredient list with a bunch of *Don’t be cheap alerts, I am just going to apply it to the whole list. Go organic on the dairy products, get free range eggs, get the top shelf booze, and get the highest quality French vanilla ice cream. They all affect the flavor. Egg Nog is a magical experience and you’ll only have it once a year.

Ingredients

  • 24 Eggs
  • 2 Cups Sugar
  • 1 Quart Heavy Cream
  • 2 Quarts Whole Milk
  • 1 Liter of Brandy (British), Bourbon (American), or Spiced Rum (Puerto Rican.)
  • 1 Quart French Vanilla Ice Cream, softened.
  • Pinch of Salt
  • Ground Nutmeg (for garnish.)

Preparation

  • In one 5 quart mixing bowl and 1 1.5 quart mixing bowl seperate the eggs. I have tried many methods and the fastest way to do it is to crack each egg and use the shells to dash back and forth until the whites separate from the yolk. The yolk goes into the 5 quart bowl and the whites go into the 1.5 quart bowl.
    If you want to see how this method works, you can check out this video: https://youtu.be/t-OwbEy-Vxk
  • Once you have finished separating the yolks and the whites, add the sugar to the yolks. You will need to beat the yolks briskly with a wire whisk for 3 minutes. They should be thick and lemon-colored.
  • Next, you will fold in the dairy. Add the milk and cream. Keep whisking.
  • Now, this ingredient is really important. It’s what will have you muttering to yourself like Cap’n Jack Sparrow … “but, why is the rum gone?” Pour in the rum!!
  • And after that it’s time to fold in the french vanilla ice cream.
  • By now your arms should be pretty tired and you’ll be wondering why you read my blog or why you bothered engaging on this particular project. But don’t worry, you’re almost done.
  • It’s time to add a pinch of salt to the egg whites, bust out the hand mixer and whip them until they form soft peaks. This should take about 5 minutes. I have tried to do this by hand so many times. Don’t bother. I have only gotten the soft peaks with a hand mixer. I find it best just to accept one’s inadequacies and let the robot take over the world. If you don’t know what soft peaks are, here’s a video: https://www.youtube.com/watch/wMTxkDzBqSU
  • Now that you have your soft peaks, it is time to fold them in to the 5 quart bowl with the rest of the mixture. Folding is yet another technique that may be new to you. So check out this video: https://www.youtube.com/watch?v=skWSIFfIMqc
  • After you have finished all that, cover the mixture and refrigerate for at least 20 minutes before serving.
  • The customary garnish is ground nutmeg. Just give each cup a sprinkle, and, well, Bob’s your uncle.

And now, the Egg Nog Snickerdoodles

I created a hybrid recipe that was essentially a cheat, but, after laboring over the Nog itself and my requisite peanut butter cookies (I mean, how would you even know it was the holidays if you didn’t have peanut butter cookies?) I ended up going with a route that made heavy use of convenience ingredients. The result was still quite yummy, so the peanut gallery told me.

Ingredients

  • 1 Pouch (17.5 oz) sugar cookie mix
  • Butter and eggs called for on cookie mix pouch
  • 1 tsp ground nutmeg
  • 1/2 tsp rum extract (but, why is the rum gone!)
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup store bought egg nog

Preparation

  • Preheat the oven to 375 degrees.
  • Microwave the butter in a small bowl for about 30-45 seconds to soften.
  • In a large bowl, combine the sugar cookie mix, the egg nog, 1/2 of the nutmeg, the rum extract, and the softened butter. Stir until a soft dough forms.
  • Combine the cinnamon and sugar in a separate small bowl to make your mixture to roll the cookies in.
  • Once the dough is done, roll the cookies into 1 1/4 inch balls and roll each cookie in the cinnamon-sugar mixture.
  • place on a greased cookie sheet. You will have to do them in batches, but keep the cookies about 2 inches apart.
  • Bake each batch for 7-9 minutes, until the edges are set.
  • Immediately transfer the cookies on to a counter or a cooling rack and let the cookies cool for 20 minutes. This is an important part of the baking process.
  • Wash, rinse, repeat!

So there you have it, Santa Clause’s Very, Merry, Yuletide table of goodies and salvation from sobriety on his longest and hardest night of the year.

Nom-Your-Jolly-Old-Saint-Nick-Self-On,

~Crunchy

Mushroom-Stuffed Pork Tenderloin

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I have shared a recipe for pork tenderloin before, but I really like this cut so I decided to up my game a little and stuff it with caramelized mushrooms and onions. After all that butterflying and spreading eagle and stuffing and tying with string, it started to feel a little 50-shades-of-grey…for the pork, I mean. Get your mind out of the gutter! Anyway, the end result was super tasty, and of course, made great left overs.

Mushroom-Stuffed Pork Tenderloin

Ingredients

  • 1 1/2 pound package of Pork Tenderloin
  • Extra Virgin Olive Oil or Grapeseed Oil (*Don’t Be Cheap! Alert)
  • 1 cup Mushrooms, chopped
  • 1 large, Yellow Onion, chopped
  • 1/2 tsp dry Oregano
  • 1/2 tsp dry Rosemary
  • Salt and Pepper

Preparation

For the filling…

  • Heat 1 tbsp of olive oil in a medium pan. Add the chopped onion and sauté until translucent.
  • Add the mushrooms and sauté for about 3 minutes.
  • Remove from heat and stir in seasonings. Set aside.

Now,

  • Pre-heat the oven to 400 Degrees.
  • Trim any silver skin and excess fat from roast, wash it off thoroughly, and pat dry with a paper towel.
  • Rub the roast all over with the oil and place in a roasting pan.
  • Sprinkle the roast with salt and then freshly ground black pepper.
    Make sure you roll the roast around so it gets coated everywhere with the seasoning.
  • Butterfly the tenderloin by cutting it straight down the center to about 3/4 of the roast’s depth. Spread open and spoon the mushroom sauté into the middle.
  • Using butcher string, close the roast up and wrap the string around in about 1 inch intervals. Tie it off. This part is messy; don’t over think it. Just close the roast up and secure as best you can.
  • Roast in the oven for about 30 minutes. Now is a good time to make stuffing or whatever sides you’ll be serving.
  • After the timer goes off, grab your digital thermometer and check the temp in the thickest part of the roast. If it’s between 158 and 160 degrees, pull the roast out and cover it with foil. Let it rest for at least 10 minutes before slicing.

If you want gravy….

  • Grab a baster and suck out the drippings. Add a 1/4 cup of the drippings into a small sauce pot and turn the flame on low. Stir 1/4 cup of flour into a measuring cup filled with 2 cups of COLD water and mix well.
  • Now comes the tricky part. While stirring the drippings constantly, slowly add the flour/water mixture to the drippings. Keep stirring! Keep stirring and stirring until you start to see the gravy get thick and smooth. If it’s thin, don’t stress. The cold air will thicken it when you are done cooking.
  • Taste it. If it’s bland, add in more drippings a 1/4 cup at a time until you reach gravy nirvana. You can add in salt and pepper to season. You can add in a splash of white wine or sherry if its handy, or a dash of cayenne if you want a little zippy-do-dah thing happenin’.

It was funny because the high heat scalded my drippings as the roast cooked so I was freaking out about my gravy. I wanted to serve it sliced over french bread, open-faced sandwich style with stuffing on the side. I spent so much time making the roast that I ran out of energy and patience to make stuffing and now I would have no gravy?? I ended up doing some weird gravy hack using cream of chicken soup, just to have something to soak the bread. It turns out, we didn’t need gravy at all. The mushroom mixture was so delicious and savory and the roast turned out so perfectly tender, it didn’t need a date to this disco. Live and learn.

Nom on,

~Crunchy