KARYN'S CHRISTMAS TEA

 

December would typically be filled with all the holiday gatherings, but as we all know, this December, just like this whole year, is anything but typical. In lieu of hanging with friends and family, we'll be tucked away at home, using the quiet time for a much needed reset. 

Just because we won't be seeing people, doesn't mean we can't still enjoy all the festive seasonal treats, so since December 1st holiday cookies have been in full swing around here. First we had Chanukah sugar cookies, then BA's chocolate-tahini linzers, most recently Nana's shortbread and coming up later this week, gingerbread and chocolate log. 

Karyn's Christmas tea seemed like the perfect thing to have on hand while we chow down on so many cookies. Reminiscent of last year's Dames holiday cookie exchange. 

CHRISTMAS COOKIES (A ROUNDUP)

I don't think I've ever been as overwhelmed (or tantalized) by cookies as these past few weeks. As someone who's grown up celebrating Chanukah, christmas cookies was never really a thing in our house. Think latkes and chanukah gelt -- not gingerbread, shortbread or sugar cookies.

That being said, come December 1st, I whole-heartedly embrace all holiday related traditions -- cue Mariah's holiday album, our new christmas cat decals (see below), and my new found love for holiday baking.

Because December is crazzzzy, and a full post just wasn't in the cards, this post is all about sharing the recipes I've found online, baked and loved. Basically just my way of starting my own little holiday cookie tradition. 'Tis the season, right?!

This will be the last post of 2015 -- so wishing you all a happy and healthy holiday season, and a fabulous new year! See you in 2016 xx

HARISSA CHOCOLATE BARK WITH MIXED NUTS

I have my father's side of the family to thank for my chocolate addiction. My grandma keeps May West in the freezer and Whippets in her bed side table, while my dad stashes mini dark chocolate bars throughout the house. I'd like to think one can never be too prepared for when a chocolate craving hits.

Flavoured chocolate, however, has never really been my thing. I'll take plain (preferably dark) chocolate over the salted or orange zested kind any day. That is, until I came across the chili chocolate combo -- the perfect balance of flavours with a very subtle kick. I may have Pinterest to blame, but when a box of Harissa arrived in the mail from the kind folks at Mina, I couldn't stop thinking about some sort of edible holiday gift.

This bark is easy to make, holds a delicate heat from the harissa, an added crunch from the nuts, and is perfect to serve for an impromptu holiday gathering, or to wrap up as gifts. Happy December!

PRUNE, RAISIN + WALNUT HAMANTASCHEN

When it comes to the holidays, I'm all about tradition. When I was a kid, Purim meant noise makers, costumes and prune-filled cookies. My sisters and I would gather around our kitchen table and make hamantaschen with my mother -- she would prepare the dough, and we would help out with the rest, somehow always ending up with flour up to our elbows.

Since being in Toronto, I've attempted to make hamantaschen without my mom, but could never quite get the dough right. The consistency would be off, and the triangles would explode in the oven, loosing their shape and oozing filling all over the baking sheet. Fail.

This year, I was determined to get it right -- simple, easy to handle dough, and a prune filling just like the one my dad used to buy (maybe even a bit better if you ask me). Chag Sameach!

CHOCOLATE RUGELACH

I sit here, whizzing along side the 401 enroute back to Toronto, unable to stop thinking about this past weekend. Not only did I get to spend a festive holiday evening with some of my favourite ladies, but I got to watch one of my dearest friends get married (not to mention gain a fabulous new lady friend along the way). Weekends like this don't happen often, and when they do, one has no choice but to jump in, and do your absolute best to soak it up and cherish every moment. 

The wedding, and overall simcha of the weekend, was the perfect precursor to Chanukah. Tuesday marks the first night of Chanukah, and in anticipation of candle lighting, gift giving, and copious amounts of latke eating, I decided to try my hand at something new -- rugelach -- a Jewish pastry, and distant relative to the French croissant. Rugelach proved to be one of the more time consuming things I've baked in a while, but the result was well worth the effort -- perfectly flaky and chocolately in all the best ways -- ideal for any celebration. 

Mazel tov to Ali & Rich, and Happy Chanukah! xx

CHOCOLATE RUGELACH // makes several

Adapted from The Crepes of Wrath

Ingredients:

dough //

2 cups flour

2 sticks (1 cup) unsalted butter, cut into cubes

1/2 T kosher salt

8 oz (1 block) cream cheese, cut into cubes

2 T sour cream

chocolate filling //

1/3 cup white sugar 

1/2 tsp cinnamon 

1 cup (5 oz) dark chocolate, finely chopped 

3 T butter, melted and cooled

1 egg, lightly beaten 

turbinado sugar, for dusting 

What to do:

Combine the flour and butter in the body of a food processor fitted with the s-blade. Pulse until the mixture resembles a coarse sand.

Transfer to a large bowl and add the salt, cream cheese and sour cream. Use your hands to work everything together, breaking up the cream cheese into small pea-size amounts. Work quickly so the cream cheese doesn't melt (this step is definitely not glamorous, cream cheese to the fingers was a whole new sensation, just go with it and you'll be fine!).

Lay a piece of tin foil onto the counter. Transfer the dough and press it into a large disk. Wrap it into the tin foil, and refrigerate for 1 hour.

While the dough is chilling, make the chocolate fillings. In a small bowl, combine the sugar and cinnamon. Finely chop the chocolate and melt the butter. Set everything aside.

Preheat the oven to 350 and line 2 baking trays with parchment.

Flour a surface on the counter. Unwrap the dough and divide it into 2. Place half on the floured counter, and re-wrap the other half and transfer it back into the fridge. 

Manhandle the dough a bit, ridding it of any cracks. Add flour as you go. Roll the dough into a ball, press down slightly to flatten, and then using a rolling pin, roll it into a 10"-12" circle of equal thickness. You want the dough fairly thin, so adjust the size of your circle accordingly. Using a pizza slicer or sharp knife, trim the edges of the circle to create a smooth, clean edge. 

Brush the dough with melted butter. Evenly sprinkle the cinnamon sugar mixture across the dough, and then top with chocolate - leaving a 1" border. Gently press the chocolate into the dough. Use the pizza slicer to cut the dough into roughly 16 equal wedges. 

Starting from the wider edge, carefully roll towards the centre, squeezing a bit as your go to secure the shape. Place the rugelach seam side down on the prepared baking sheet. Repeat with the remaining wedges, and the second refrigerated piece of dough. 

Brush each piece with a light egg wash, and sprinkle with coarse sugar. 

Bake for 20-25 minutes, until golden brown, rotating the pan halfway through. Allow to cool completely before moving, or eating.

DOUBLE CHOCOLATE GINGER COOKIES

This time of year, in the month leading up to the holidays, I tell myself I'll avoid sweets and stick to salads and soups -- but who am I kidding -- nothing says December like baking, crafting and listening (on repeat) to this fabulous new album. So I apologize in advance for all the sugar-y, festive goodness that may be gracing these pages in the weeks to come, please forgive me.

Now, onto these cookies. The LCBO releases their holiday issue of Food + Drink every year sometime around late november. This issue always flies off the shelf, so you have to be quick if you're going to snag one. As per usual, I was blown away by the content, but these cookies stood out, screaming to be made. I couldn't resist. Intensely chocolatey, perfectly speckled with ginger bits, and doused in a glittery sugar coating -- totally festive and thoroughly delicious.

DOUBLE CHOCOLATE GINGER COOKIES // makes 15-20

Adapted from Food + Drink, Winter 2014. This recipe is easily doubled - as per the original. Just remember, 4 T=1/4 cup.

Ingredients:

4oz. dark chocolate, chopped
1/4 cup all purpose flour
2 T cocoa powder
3/4 tsp baking powder
2 T butter, softened
1/3 cup sugar
1 egg
2 T vegetable oil
1 tsp vanilla
2-3 T finely chopped crystallized ginger

~1/4 cup coarse sugar (turbinado), placed in a shallow bowl

What to do:

Using a double boiler setup, melt the chocolate. Stir until smooth and let cool to room temperature.

Whisk together the flour, cocoa powder and baking powder in a small bowl. Set aside.

In the bowl of a stand mixer fitter with the whisk, beat butter and sugar until combine, light and fluffy. Add the egg and mix well. Continue to add the oil, vanilla and room temp melted chocolate, and beat until well blended. Finally, add the flour mixture, and whisk until you no longer see any dry bits.

Transfer to a bowl, and stir in the ginger pieces. Cover with plastic wrap, and refrigerate for 2 hours.

Preheat oven to 350, and line 2 baking sheets with parchment.

Remove the dough from the fridge, gather 1 tbsp at a time, roll into a ball, then roll through the coarse sugar. Place 2 inches apart on the baking sheet. Continue until the sheet is full and transfer to the oven. Place the bowl back in the fridge.

Bake for 8-10 minutes until the edges are set, and the tops cracked. Remove from the oven and allow to cool for 2 minutes before transferring to a wire rack.

Repeat with the rest of the dough, using the second baking sheet. If making a double batch, allow the baking sheet to cool completely before using for another round of cookies.

Chocolate. YUM.

HONEY + ALMOND CAKE WITH GINGER POACHED APPLES

With Rosh Hashanah just around the corner, it seemed only fitting to post something rammed with honey and doused in apples. Jewish New Year is one of my favourite holidays -- round challah, autumn apples dunked in honey, pomegranates (new fruit you haven't eaten all year) and so many more family classics. I'll be heading home to spend the holiday with my family, and I know that there will be tons of food awaiting my arrival, as well as several long over due hugs and cuddles with my sisters and parents. I can't wait -- count down to Wednesday night is on.

If you're looking for some additional apple recipes to adorn your table for the holidays, try a breakfast pancake, baked apples, crisp, soup or lunch time grain salad.

Chag Sameach & Shana Tova!

HONEY + ALMOND CAKE WITH GINGER POACHED APPLES // 9" round pan

This cake is gluten free, perfectly drenched in honey, and works equally well for breakfast or dessert, warm or cold. Loosely inspired by Vibrant Food.

Preheat oven to 325.

Ingredients:

2 cups almond flour
1/4 tsp ground cardamom
1/4 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda

3 eggs
2/3 cup honey
1/4 oil (vegetable, canola or olive)
knub of fresh ginger, zested/finely grated

sliced almonds, toasted, for serving

ginger poached apples//
4 apples, peeled and cut into 8 wedges
juice from 1 lemon
2 T brown sugar
2 T stem ginger marmalade
3 cups water

What to do:

In a large bowl, combine the dry ingredients and stir until combined.

In a separate bowl, whisk the eggs, honey, oil and grated ginger.

Pour the wet ingredients into the dry and mix just until combined.

Transfer the batter into a greased and lightly floured baking pan. Bake for 25-35 minutes until the top is golden brown, the centre is set and a toothpick comes out clean. Let cool on a wire rack.

To poach the apples, combine the water, lemon juice, brown sugar and marmalade in a saucepan. Bring to a boil, then lower to simmer and gently transfer the apple wedges into the pan. Partially covered, simmer for 15 minutes or until tender. Remove the fruit from the liquid and set aside. Boil the syrup rapidly for 5 additional minutes.

To serve, transfer a cake slice onto a plate, sprinkle with toasted almonds, a few apples slices and an optional spoonful of syrup.