Kumquat Champagne Cocktail

Kumquat Champagne Cocktail

Makes 6 glasses

The month of January marks the beginning of many things. New Years resolutions, the start of a new calendar and the beginning of kumquat season (which extends through April). This miniature fruit resembles a tiny orange. About the size of an olive, kumquats have a sweet skin and a tart interior pulp. Aside from their beautiful color, one of the best characteristics of the kumquat is that the entire fruit is edible (except they do have seeds).

In the United States, most of our kumquats come from California but this fruit is native to China. Despite their appearance as a citrus fruit, many classify the kumquat  in their own genius, Fortunella.

Kumquats can be used in a variety of sweet and savory dishes. I love to make kumquat marmalade and mix them with other fruits to make warm chutneys. Oftentimes, they’re candied to tone down their sometimes-intense tartness, as I am going to show you in this champagne cocktail. But really, this fruit is delicious just eaten whole.

Since New Year’s Eve celebrations are right around the corner, I’ve decided to share a Kumquat Champagne Cocktail recipe. You can enhance this cocktail with a splash of Grand Marnier or you can use these candied kumquats as a sweet addition to a cheese plate.

Ingredients:

1 pint kumquats, pricked with a skewer

1 ½ cups cold water

1 cup sugar

1 bottle Champagne, chilled

Directions:

In a medium saucepan, place kumquats, cold water and sugar. Bring to a boil and reduce to a simmer for 20 minutes. Remove from heat and allow kumquats to cool completely.

Spoon kumquats and 1 tablespoon of syrup into each of the six glasses. Top off with champagne. Cheers and Happy New Year!

Black Forest Cookies

While filming a segment on the Food Network's upcoming new show, The Kitchen, I demonstrated by Chocolate-Dried Cherry Bread Pudding. Host, Sunny Anderson, said it tasted like German Chocolate Cake. So when I stumbled upon her German Chocolate Chip Cookie recipe online, I thought it would be fun to adapt the recipe into a new flavor--using dried cherries and a brandy glaze. 

Sunny's recipe is an embellished version of the classic Toll House chocolate chip, and my Black Forest Cookie recipe is as well. While there are a great many ways to make a double chocolate chip cookie, and even more ways to doctor them up, keeping your base drop cookie batter classic is the way to go. Consider this a grown-up take on America's favorite, and the perfect addition to your holiday cookie tin or New Year's Eve celebration.

Black Forest Cookies

2 sticks butter, softened

1 cup light brown sugar

1 cup granulated sugar

1 tablespoon Brandy

2 large eggs, beaten

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa, such as Hershey's

1 teaspoon baking soda

Pinch salt

1 cup semisweet chocolate chips

1 – 1 ½ cup dried cherries

Brandy Glaze

1 cup confectioner's sugar

2 tablespoons Brandy

Directions

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, brandy, and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips and cherries.

Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool completely.

For the glaze, Whisk together and add more brandy, 1 teaspoon at a time, until consistency of yogurt. Drizzle over cookies.

If you make either versions of these cookies and love them as much as I do, give Sunny a shout-out on Twitter! 

Merry Christmas

French Shortbread Christmas Cookies (Punitions)

A thin, crisp, butter cookie, these shortbread cookies are known as “Punitions” in France. This recipe makes the perfect rolled dough for Christmas cookies, Valentines Day or any other occasion that might call for a cut out butter cookie. You can freeze this cookie dough for up to a month – which makes this recipe ideal for getting a head start on your holiday baking. 

The cookies are delicious alone but are fun to decorate with white icing, colored sugar or sandwiched together with your favorite jam.

These shortbreads should be completely blonde when baked, not golden brown. However, if you do get a brown edge – don’t worry I’ve included a white icing recipe to hide those little blemishes.

Ingredients

10 tablespoons salted butter, softened

¼ cup granulated sugar

1 egg

2 cups flour

In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and continue to mix until evenly combined, about 1 minute. Scrape down the sides of the bowl, slowly add the flour and mix until dough is smooth and just comes together. Transfer dough to a work surface and form into a ball, wrap tightly with plastic wrap and freeze until chilled, about 20 minutes.

Position a rack in the center of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper. Transfer the chilled dough to a lightly floured work surface.

Roll the dough until ¼ -inch thick. Lightly flour the cookie cutter and cut shapes out of the dough. Transfer cookie cut outs to the prepared baking sheet. Repeat with any remaining dough and transfer to another baking sheet. Be sure to leave plenty of room between cookies. Bake until set but not golden brown, about 10 minutes. Let cool completely to room temperature before decorating.

White Icing

1 ½ cups confectioners’ sugar

5 tablespoons whole milk

Whisk the confectioners’ sugar and milk together until smooth. Divide into small bowls and add food dye to individual bowls as desired.

Three-Dimensional Holiday Decorated Gingerbread Cookies

My kitchen is starting to look (and smell) a lot like Christmas! Saturday’s winter storm was the perfect excuse to stay inside and bake these festive three-dimensional gingerbread cookies.

Not only will these spicy cookies warm you up on a cold day, but once pieced together and decorated, they’ll also warm your home with holiday spirit – and are a perfect afternoon activity while the kids are on winter break.

P.S. These cookie cutters made by Williams-Sonoma make a great holiday gift! They are no longer available in stores, but you can find them on Ebay. 

Holiday Gingerbread Cookies

8 ounces (2 sticks) butter, softened

1 cup dark brown sugar

1 large egg

½ cup molasses

4 cups unbleached all-purpose flour

2 ½ teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground allspice or nutmeg

1 teaspoon baking soda

1 ¼ teaspoon salt

Directions

Position a rack in the center of the oven and preheat to 350 degrees. Line a sheet tray with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until smooth. Add the egg and molasses, mixing until combined.

On the lowest speed of the mixer, add the dry ingredients and mix until combined. Scrape the sides of the bowl as needed, but do not over mix.

Remove the dough from the mixer, divide the dough in half, and flatten each piece into a 1-inch thick disk. Roll each piece of dough between two pieces of parchment paper to 1/8^-inch thickness.  Score the dough with the cookie cutters and transfer to the freezer to harden, about 20 minutes. Carefully, pop scored cookies out from the sheet of dough and transfer to parchment-lined sheet tray.

 

Bake cookies until set and golden brown. Test the cookies by touch, they should bounce back a bit. Smaller cookies will take anywhere from 6-8 minutes, while the larger ones will bake in about 8 -10. Let cool completely before decorating.

Oh and this dough is exceptional for gingerbread houses, too! It is sturdy and retains its shape while baking. Happy baking!

Snowball Christmas Cookies

The holidays are the perfect time of year to make classic family recipes. This butterball cookie recipe, sometimes referred to as “Snowballs,” is a must for the holidays. Butterballs are simple yet delicious cookies – and are always festive for wintertime. For a variation on this recipe, add one cup of finely chopped walnuts or pecans. Serve these cookies with warm cocoa or a hot toddy and enjoy!

Snowball Christmas Cookies
Makes about 36 cookies

½ cup confectioners’ sugar, plus more for rolling
8 ounces unsalted butter (2 sticks), softened
1 teaspoon vanilla extract
2 ¼ cups unbleached all purpose flour
¼ teaspoon fine sea salt

Directions:
Position a rack in the center of the oven and preheat to 375 degrees.

In a food processor, cream confectioners’ sugar and butter. Do not over mix. Add vanilla extract, flour and sea salt. Process until combined, about ten 1-second pulses until just combined.

Turn the dough out onto a flat surface and roll into a small disk about 1 inch thick. Wrap tightly with plastic wrap and refrigerate dough for 30 minutes.

Using your hands, shape dough 1 tablespoon at a time into small balls. Place on ungreased baking sheets about 1 inch apart. Bake until light golden brown, about 10 -12 minutes.

Cool cookies slightly before rolling in confectioners' sugar. 

What's in Season: Apples

With so many varieties, shopping for apples at your local farmers’ market can be overwhelming. Here are just a handful of the types of seasonal apples I came across this past weekend and some fun recipes to try with each: 

Crispin: These big yellowish-green apples are tart and juicy. Their hard flesh holds up well to baking, but the sweet and tart flavor makes them great for eating raw, too. I like to use these apples in a classic Apple Strudel, recipe courtesy of my hometown’s beloved Berghoff’s.

Honey Crisp: One of America’s favorite snacking apples; they’re crisp and sweet with hints of honey and green grapes. Once cooked, their flavor adds complexity to baked dishes like these Baked Apples Stuffed with Oatmeal and Brown Sugar. Top with a dollop of fresh whipped cream or vanilla ice cream to finish them off.

 

Macoun: A cross between McIntosh and Jersey Black, these apples make great applesauce and cider, yet are also ideal for snacking. They’re juicy, sweet, and tart and have a softer flesh. Try pairing them with cheese or using them to make Homemade Applesauce.

Winesap: With hints of wine and spice, these firm fleshed apples are great for making Homemade Apple Cider. They’re also great for baking, and applesauce.

Fuji: Sweet, juicy, and tender, these apples are best eaten raw. They’ll maintain their crisp texture when kept in the fridge. Try using them in salads or slaws, or in these indulgent Sweet and Salty Bourbon Pecan & Chocolate Caramel Dipped Apples.

Cortland: A great option for an all-purpose apple. They’re sweet, tangy, and tart with a tender flesh.  Another plus?  Once cut, these apples don’t oxidize as quickly as others. If you’re up for baking, you can never go wrong with an apple pie. Scroll down the page to find my recipe, which took 3^rd place in Timeout NY’s apple pie contest!

Empire: These small, sweet and tart apples are a cross between Red Delicious and McIntosh. Their creamy texture makes for great snacking, but they work well in baked dishes like this Upside Down Caramel Apple Cake.

Which apples will you be purchasing this season? Send me your favorite apple recipes! 

Cinnamon Roll Muffins

These gooey cinnamon roll muffins are a great substitute for more traditional and time consuming yeast-based cinnamon roll. Once you combine wet and dry ingredients for these muffins, do not over mix the dough (overworking the dough will result in dense muffins). And the hint of cardamom and the freshness of the orange zest make these muffins distinguishable--the perfect addition to a wintery Sunday morning breakfast. 

Cinnamon Roll Muffins
Makes 12 muffins

For the Dough:
½ cup light brown sugar

1 teaspoon baking soda

½ teaspoon fine sea salt
Seeds from ½ vanilla bean
1 large egg

1 cup buttermilk
3 cups unbleached all purpose flour, plus flour for rolling

For the Filling:
1 cup light brown sugar

1 teaspoon ground cinnamon

1 tablespoon ground cardamom
Finely grated zest of 1 orange
pinch of fine sea salt
½ cup (about 2 ounces) pecans, finely chopped
4 ounces (1 stick) unsalted butter, softened

For the Icing:
1 cup powdered sugar, sifted
3 tablespoons milk
½ teaspoon pure vanilla extract  

Directions:
Position a rack in the center of the oven and preheat to 375 degrees. Lightly coat a muffin tin with nonstick cooking spray and set aside.

Spread the pecans on another baking sheet and toast until golden brown, about 8 minutes. Let the nuts cool to room temperature and finely chop. Set aside until ready to make the cinnamon roll filling


In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined. 


For the filling: In a small bowl, combine brown sugar, cinnamon, cardamom, orange zest, salt and pecans.

Turn the dough out onto a lightly floured work surface and lightly knead. Roll the dough into a 12-inch by 24-inch rectangle. Spread the rectangle with butter, leaving a ¼ inch margin at the long side of dough. Sprinkle with the cardamom and orange zest mixture. Roll the dough into log beginning with the wide side. Using a sharp knife cut the log into 12 muffin rolls. 


Place rolls in the prepared muffin tin and bake until golden brown, about 15 minutes. Allow the muffins to cool for 5 minutes before removing to a wire rack. 


For the Icing: In a small bowl, whisk powdered sugar, milk and vanilla until smooth. Drizzle the icing over the top of the muffins and serve warm. 

Gingerbread Men Sandwich Cookies

These gingerbread men sandwich cookies are a colorful twist on this traditional cookie. This warm and spicy cookie tastes and smells like the holidays. Depending on your preference you can make these gingerbread men crispy or with a little bit of a chew. These cookies are delicious with or without the filling and can easily be made into gingerbread trees or snowflakes. If you're not a fan of peppermint, substitute green or white sprinkles to add some color to your next batch. What’s your favorite holiday cookie to bake? 

Gingerbread Men Sandwich Cookies

(Makes approximately 4 dozen cookies, depending on the size of your cookie cutter)

6 ounces (1 ½ sticks) unsalted butter, softened

1 ½ cups granulated sugar

Finely grated zest of 1 orange

4 cups unbleached all-purpose flour, plus additional for rolling

1 ½ teaspoons baking powder

½ teaspoon baking soda

1-tablespoon ground dry ginger

¼ teaspoon ground nutmeg

½ teaspoon ground allspice

1-½ teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon fine sea salt

2 large eggs

½ cup dark molasses

Juice of 1 lemon

Filling

6 tablespoons unsalted butter, softened

2 cups confectioners' sugar, sifted

1 ½ tablespoons fresh lemon juice

1 ½ cups Crushed peppermint or candy canes

Position a rack in the center of the oven and preheat to 350 degrees. Line a sheet tray with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and orange zest until smooth. Scrape down the sides of the bowl, set aside. 

In a large bowl, whisk the flour, baking powder, baking soda, ginger, nutmeg, allspice, cinnamon, cloves and sea salt until evenly combined. In another bowl, whisk the eggs, molasses and lemon juice until combined. On the lowest speed of the mixer, add the dry ingredients to the beaten butter until combined. Scrape the sides of the bowl, add the egg mixture until blended, do not over mix.

Remove the dough from the mixer, divide the dough in half, and flatten each piece into a 1-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate until firm, about 20 minutes.

On a lightly floured surface, gently roll the first half of the dough until ¼ -inch thick. Lightly flour the cookie cutter and cut gingerbread men out of the dough. Transfer cookie cut outs to the prepared baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. Be sure to leave plenty of room between cookies. Bake until light brown, about 8 to 10 minutes. Let cool completely to room temperature before filling.

For the Cookie Filling:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioners' sugar at medium speed until light and fluffy. Add the lemon juice and beat until smooth.  

Arrange the cookies in pairs on a large work surface. Spoon or pipe 1 rounded tablespoon of the filling onto the flat side of half of the cookies. Generously sprinkle candy cane filling onto the frosted side of the cookie. Gently sandwich the gingerbread men with the remaining cookies, pressing them together so the filling spreads to the edge and the peppermint candies show through.