Walnut and orange snowballs

This is my last holiday recipe and also the last post of the year – now it’s time to finish up wrapping the presents and start preparing the food for Christmas Eve.

I wish you all wonderful holidays – thank you for keeping me company in 2009. I hope to see you all here in January!

xx

Walnut and orange snowballs
from Donna Hay magazine

250g unsalted butter, softened
¾ cup (105g) icing sugar, sifted
1 cup (105g) walnuts, finely chopped
finely grated zest of 1 large orange
2 ½ cups + 2 ½ tablespoons (375g) all purpose flour, sifted
icing sugar, sifted, extra, for dusting

Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper.
Place the butter and sugar in the bowl of an electric mixer and beat for 10-15 minutes or until pale and creamy. Add the walnuts, orange zest and flour and beat in slow speed until combined.
Roll two teaspoonfuls of the dough into balls, place onto prepared baking sheets 5cm (2in) apart and flatten slightly. Bake for 10-12 minutes or until lightly golden.
Allow to cool for 5 minutes then dust well with the extra icing sugar.

Makes 55 – I got 42

Chewy chocolate gingerbread cookies

No Christmas food series would be complete without a gingerbread recipe – these are from Martha’s website and they are delicious!

I placed the cookies in little bags and tied them with a red ribbon: they are going to be one of the gifts to my coworkers – I hope they like them!

Are you making edible gifts this year, too? I’d love to hear about them.

Chewy chocolate gingerbread cookies

196g (7oz) best-quality dark chocolate
1 ½ cups + 1 tablespoon (220g) all-purpose flour
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon cocoa powder
½ cup (113g/1 stick) unsalted butter
½ cup (88g) dark-brown sugar, packed
½ cup unsulfured molasses
1 teaspoon baking soda
¼ cup (50g) granulated sugar

Chop chocolate into 6mm (¼in) chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 ½ teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a large piece of plastic wrap. Pat dough out to about 2.5cm (1in) thick; seal with wrap; refrigerate until firm, 2 hours or more.
Preheat oven to 165°C/325°F; line two large baking sheets with baking paper. Roll dough into about 3.7cm (1 ½-in) balls; place 5cm (2in) apart on baking sheets. Refrigerate 20 minutes.
Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Makes 2 dozen – I used 1 leveled tablespoon of dough per cookie and got 42

Cinnamon candy canes

Oh, yes, more Christmas recipes – and get ready, because there are still a few more to come. :)

These cookies are easy to make - and shape, I promise - and the granulated sugar adds a nice sparkle to them. The recipe comes from DH mag #24, the first issue of that magazine I ever got and it was a present from my good friend Valentina. After taking a look at that issue, I immediately subscribed and became addicted – but that you’ve already noticed. :)

For more holiday inspiration, check the lovely Paul’s beautiful Christmas countdown.

Cinnamon candy canes
from Donna Hay magazine

¾ cup + 1 tablespoon (184g) unsalted butter*
1 cup + 1 ½ tablespoons (218g) caster sugar
1 teaspoon ground cinnamon
2 ½ cups + 2 ½ tablespoons (375g) all purpose flour
1 egg
1 egg yolk
1 egg white, lightly beaten with a fork
granulated sugar, for sprinkling

Place butter, sugar and cinnamon in a food processor and process until smooth. Add the flour, egg and egg yolks and process until a smooth dough forms – my processor wasn’t strong enough to process the dough, so I prepared it on my Kitchen Aid using the paddle attachment. Lightly knead the dough, divide in two parts and wrap each one in plastic wrap; refrigerate for 30 minutes or until firm.

Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper.
Roll 1 leveled tablespoon of the dough to form a log (roughly 10cm/4in long). Carefully bend the top to form a candy cane and place onto prepared sheets, 2.5cm (1in) apart. Repeat with the remaining dough. Bake for 12 minutes or until golden. Allow to cool.
Brush the canes with the egg white and sprinkle over the sugar. Store the cookies in an airtight container for 2-3 weeks.

* the recipe wasn’t specific about the temperature of the butter, so I used it cold but not too firm (left it out of the fridge for 20 minutes or so)

(Note: pregnant women should not eat raw egg white)

Makes 40

Dark chocolate, cinnamon and hazelnut truffles

A quick look at my sweet recipe index and you'll notice that I don’t make truffles very often – I love working with chocolate, but mostly stick with cookies and cakes. To me, truffles are such a special treat they call for a special occasion as well – like that gorgeous pair of shoes you’ll only wear on your birthday or anniversary. :)

These were made for a special someone, a dear friend of mine who happens to be crazy about shoes, too – let’s just say that her last name could pretty much be Bradshaw. :)

Dark chocolate, cinnamon and hazelnut truffles
from Donna Hay magazine

450g dark chocolate (70% cocoa solids), chopped
1 ¼ cups (300ml) heavy cream
1 teaspoon ground cinnamon
40 hazelnuts, roasted*
1 cup (90g) cocoa powder

Place the chocolate, cream and cinnamon in a saucepan over low heat and stir until melted and smooth. Pour into a lightly buttered 1 liter-capacity dish and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 4 hours or until firm enough to roll.
Roll teaspoonfuls of the mixture into rough balls. Press a hazelnut into the middle and roll to enclose.
Place the cocoa on a baking tray, place the truffles on the tray and gently shake to coat.

* place the hazelnuts on a baking tray and roast in a preheated 180°C/350°F oven for 5 minutes or until lightly golden. Place the hot hazelnuts in the fold of a tea towel and rub back and forth to remove the skins.

Makes 40 – I halved the recipe and got 25 truffles

Nigella's Holiday hot cake

Checking the movies on TV last Saturday I was really glad to see “The name of the Rose” would be aired that night – I’d forgotten how much I love that film.

I’d also forgotten the idea of making Nigella’s hot holiday cake – I told you I wouldn’t wait till Christmas, but apparently my brain did not record that info. :)

The dessert is delicious and all you’ll need is a bowl and a wooden spoon. The spice flavor is strong, so cut it back a little if you’re not a big fan.

Nigella's Holiday hot cake
from here

Sponge:
1 cup + 1 tablespoon (150g) all purpose flour
100g light brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon mixed spice
½ cup (120ml) full-fat milk
¼ cup (60ml) vegetable oil
1 egg

Topping:
200g light brown sugar
1 teaspoon ground ginger
1 teaspoon mixed spice
6 teaspoons unsalted butter, room temperature
500ml boiling water

350ml heavy cream, whipped, to serve

Preheat oven to 220°C/428°F and place a baking sheet on the shelf.
Start by making the sponge: place the flour, brown sugar, baking powder, ground ginger, mixed spice, milk, oil and egg in a large bowl and mix well with a wooden spoon.
Pour into a greased, round baking dish (23cm diameter x 6cm deep). Set aside.
Now, the topping: in a small bowl, mix together the brown sugar, ground ginger and mixed spice sprinkle over the batter in its baking dish. Dot the butter on top and pour the boiling water over the mixture – don’t worry, it will work out in the end.
Put the dish on the baking sheet in the oven for 30 minutes. Let stand for 10 minutes before serving, and make sure you scoop out the sauce beneath the sponge in the dish. Serve with the whipped cream.

Serves 6-8

Creamy tuna and chickpea salad

During the holidays we tend to go a little over with all the eating and drinking: I know I get carried away with making the food and end up eating more than I should. And kudos to those who can control themselves – God knows I’ve tried to be one of them, but got to the conclusion that it’s never gonna happen. :)

Lucky me I also love salads and they are perfect for our tropical Xmas – this is a very quick and simple idea, from DH's website.

Creamy tuna and chickpea salad
from Donna Hay magazine

¼ cup mayonnaise
2 tablespoons lemon juice
salt and cracked black pepper
1 x 400g can chickpeas (garbanzos), drained and rinsed*
2 x 185 g cans tuna in olive oil, drained
1 spring onion, finely sliced
2 tablespoons flat-leaf parsley leaves, chopped if too large
80g arugula leaves
olive oil
flatbread, to serve

Place the mayonnaise, lemon juice, salt and pepper in a bowl and stir to combine. Add the chickpeas, tuna, spring onion and parsley and toss to combine. Drizzle the arugula with olive oil, season with salt and pepper and place it by the creamy salad.
Serve with crispy flat bread or toasted sourdough croutons. Alternatively, wrap in flatbread or lavash for a portable meal.

* I soaked 1 cup dried chickpeas overnight and cooked them for 40 minutes

Serves 2

Pear fritters

I find her exaggerated, bizarre and creepy, but have to admit it: whoever chose her stage name had a brilliant idea. :)

Here’s another brilliant idea: involving fruit slices in batter, frying them and then dusting with cinnamon sugar. Yum!

Pears were delicious, and I’m guessing apples would be wonderful, too – you can find the original recipe here, but I’ve adapted it to avoid having too much batter left. If there’s some, fry in small portions, by spoonfuls, and dust in cinnamon sugar as well:

Pear fritters
from Donna Hay magazine

1 cup (200g) caster sugar
½ teaspoon ground cinnamon
1 cup + 1 tablespoon (150g) self-rising flour
1 egg
2/3 cup (160ml) milk
½ teaspoon vanilla extract
1 tablespoon caster sugar, extra
vegetable oil, for deep frying
2 Williams' pears, thinly sliced, seeds removed
all-purpose flour, for dusting

Combine the sugar and cinnamon in a bowl. Set aside.
Place the flour, egg, milk, vanilla and extra sugar in a bowl and whisk until smooth. Heat the oil in a large, deep saucepan over medium heat until hot. Dust the pear slices with plain flour and dip in the batter – you might want to use the back of a spoon to make sure the batter sticks to the pear slices. Deep-fry, in batches, for 2–3 minutes or until golden and crisp on both sides. Remove from the oil and place over some paper towels to remove excess oil.
Toss the hot pear fritters in the cinnamon sugar to coat and serve.

Makes about 20

Spiced sable rounds with eggnog glaze

Today’s cookies are a proof that there’s still kindness in the world – people who will do something nice for someone else even though they live on the other side of the planet.

I bookmarked one recipe last January already thinking of making it for the holidays. But when I reached for it on my del.icio.us a couple of weeks ago the link no longer worked... Google showed me someone on Flickr who had made those cookies and I asked her if she had the recipe posted somewhere – she didn’t, but was kind enough to send it to me by email. Isn’t that sweet?

Anastasia, thank you for sending me this great recipe – the cookies turned out delicious! I wish I could send some your way.
xoxo

Spiced sable rounds with eggnog glaze

Cookie dough:
1 ¼ cups (282g) unsalted butter, cold and coarsely chopped
1 cup + 1 ½ tablespoons (218g) caster sugar
2 eggs
finely grated zest of 2 lemons
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
4 cups + 4 tablespoons (600g) all purpose flour
1 teaspoon baking powder

Glaze:
1 egg
1 tablespoon brandy
1 tablespoon dark rum - I used white
1 teaspoon vanilla bean paste or 1 vanilla bean, halved lengthwise
2 cups + 2 ½ tablespoons (300g) icing sugar, sifted
freshly ground nutmeg, for scattering

Beat butter and sugar in an electric mixer until pale and fluffy. Add eggs, one at a time, beating to combine. Add lemon zest, spices, flour and baking powder and mix until just combined. Divide dough in four equal parts and form each one into a log that is a little more than 3.5cm (1 ½ in) thick. Wrap well in baking paper and refrigerate for 2 hours.
Preheat the oven to 180°C; line two large baking sheets with baking paper.
Unwrap one of the dough logs (keep the others in the fridge) and slice it into 6mm (¼-in) rounds. Place onto prepared baking sheets and bake for 10-12 minutes or until just golden – mine needed 15 minutes for staying in the fridge for 24 hours.
Repeat with the remaining logs.
Make the glaze: whisk egg, brandy, rum and vanilla paste (if using a vanilla bean, scrape the seeds with the back of a knife and add to the bowl) in an electric mixer for 5 minutes or until pale and fluffy. Add the sugar and whisk until thick and pale.
Spread icing over warm cookies then scatter with a little nutmeg and cool on a wire rack. Let glaze set completely before storing the cookies.
Cookies will keep in an airtight container for up to 2 weeks.

Makes about 90 – I halved the recipe and got 48

Labna (yogurt cheese)

Do you remember my homemade ricotta? That recipe is wonderful – I’ve received comments and emails from many of you who have tried it too, with great results. I have made it dozens of times already and used it in both savory and sweet dishes. I thought it was about time I tried another recipe from Donna Hay’s cheese making spread (issue 35), especially after seeing the wonderful cheeses my friend Ana Elisa has been making lately.

If you liked the ricotta, you’re gonna love the labna: it’s even easier to make – no cooking involved, no need for a thermometer – and tasted really good. I highly recommend it.

Labna (yogurt cheese)
from Donna Hay magazine

2 cups (520g) plain, full fat yogurt
1 teaspoon sea salt flakes
olive oil to cover
¼ cup fresh oregano leaves
½ teaspoon black peppercorns

Place the yogurt and salt in a bowl and stir to combine. Line a sieve with fine muslin and place over a deep bowl – the bottom of the sieve should not be in contact with the liquid released from the yogurt. Pour the yogurt mixture into the sieve. Cover, set aside in the refrigerator and allow to drain for 5 days, removing the liquid every once in a while.
Roll 2 teaspoonfuls of the mixture into balls and place in an airtight jar. Repeat with the remaining mixture. Add the oregano and peppercorns and cover with oil*. Store the labna in the refrigerator for up to 1 week.

* the olive oil coating may solidify in the refrigerator so allow the labna to return to room temperature before you serve it.

Serves 4

Eggnog brûlée

Last Saturday I tuned in for my weekly dose of Ms. Lawson and they aired one of her Christmas episodes – which I confess to have seen three times already, without an ounce of guilt; she got me into holiday spirit even more with her delicious food. My holiday recipe series continues and after the spiced brigadeiros I present you eggnog brûlée.

Don’t be surprised by the hard caramel crust on top of the dessert: I don’t own a torch and therefore tried Donna Hay’s hint of running a hot spoon over the sugar topping; that failed miserably, but I was decided to have a brûlée topping no matter what – even if I had to make some caramel on the side and pour over the custard. It was a matter of honor, after all. :)

Eggnog brûlée
from Donna Hay magazine

2 cups (480ml) heavy cream
1 vanilla bean, split and scraped
2 cinnamon sticks
2 tablespoons brandy
5 egg yolks
¼ cup + ½ tablespoon (56g) caster sugar
1/3 cup (66g) caster sugar, extra

Preheat the oven to 150°C/330°F. Place the cream, vanilla seeds and bean, cinnamon and brandy in a saucepan over medium heat until it just comes to a boil.
Place the egg yolks and sugar in a bowl and whisk until well combined. Discard the vanilla bean and cinnamon sticks and slowly pour the cream mixture over the egg mixture, whisking well to avoid cooking the eggs.
Return to the saucepan and stir over low heat for 6-8 minutes or until the custard thickens and coats the back of a spoon – do not let boil. Pour the custard into four ½ cup (120ml) capacity ovenproof dishes and place in a deep baking dish. Pour enough boiling water to come halfway up the sides of the dishes. Bake for 15-20 minutes or just until set. Remove from the oven, set aside to cool completely then refrigerate for 2 hours or until set.
Top each brûlée with the extra sugar and gently run a hot metal spoon* or brûlée blow torch over the top until sugar caramelizes – since I don’t own a torch and the spoon-technique failed, I prepared some caramel and poured over the set custard.

* the spoon might get permanently tarnished

Serves 4