Cinnamon Swirl Bread

If you are looking for a Christmas day breakfast addition, this is your bread. This bread is similar in flavor to your favorite cinnamon rolls, but with a bit less work. I would suggest making it beforehand and keeping it in the refrigerator until Christmas morning. It is very tasted toasted and spread with butter. Enjoy!

Cinnamon Swirl Bread
Recipe from The King Arthur Flour Baker’s Companion
Pictures by Caroline

Dough ingredients:

3 cups unbleached all-purpose flour
¼ potato flour, or 1/3 cup potato flakes
¼ cup nonfat dry milk
1 ¼ teaspoons salt
½ teaspoon cinnamon
3 tablespoons sugar
2 ½ teaspoons instant yeast
4 tablespoons butter
1 cup water

Filling ingredients:

¼ cup sugar
1 ½ teaspoons cinnamon
¼ cup raisins or currants
2 teaspoons unbleached all-purpose flour
Egg wash, made from 1 large egg beaten with 1 tablespoon water

Topping ingredients:

2 tablespoons butter
2 tablespoons sugar
¼ teaspoon cinnamon
¼ cup unbleached all purpose flour

Dough directions:

1. In a large mixing bowl, combine all the dough ingredients, mixing until the dough begins to come away from the sides of the bowl. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
2. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 ½ hours; it will be puffy, if not doubled in size.
3. For the filling, pulse filling ingredients except for the egg wash in a food processor.

To assemble:

1. Transfer the dough to a lightly oiled work surface and shape it into a long, narrow rectangle, about 16 x 8 inches. Brush the dough with some of the egg wash (set the remainder aside) and pat the filling gently onto the dough.
2. Beginning with a short edge, roll the dough into a log. Pinch the side seam and ends closed (to keep the filling from bubbling out) and place the log in a lightly greased 8 ½ x 4 ½ inch loaf pan.
3. Cover the pan with a lightly greased plastic wrap or a proof cover and let the bread rise for about 1 hour at room temperature, or until it’s crowned about 1 inch over the rim of the pan.
4. In a small bowl or mini processor, combine the butter, sugar, cinnamon, and flour until the mixture is crumbly. If you’re using a mini processor, watch carefully; topping will go from crumbly to a cohesive mass in just a second or so.
5. Brush the top of the loaf with some (or all) of the reserved egg wash and gently press on the topping.
6. Preheat oven to 350° F. Bake the bread for about 45 minutes, tenting it lightly with aluminum foil for the final 15 minutes or so if it appears to be browning too quickly.
7. Remove the loaf from the oven, and after about 5 minutes, gently remove it from the pan. Some of the streusel will fall off, but you can alleviate this by first loosening all around the edges of the loaf with a knife, then turning the pan on its side and gently pulling it away from the loaf.

-Caroline

Zucchini Eggplant Curry

Feeling vegetarian tonight? This recipe is healthy, easy and versatile. And if you're not a fan of eggplant, simply omit and increase the amount of zucchini. I would highly recommend serving this dish with some basmati or jasmine rice, rather than regular rice. But just for clarification, let me explain the differences.

Basmati and jasmine rice each have a slightly different flavor and texture. Basmati is a long grain rice that is native to the Himalaya region. It also smells delightfully nutty when cooking. Jasmine is also a long grain, but has a slight jasmine scent and taste (no surprise there) and is a bit stickier than Basmati. Usually jasmine is used in Thai recipes and basmati in Indian, but I usually use whichever one I happen to have on hand. I promise it will taste better than regular rice.

Zucchini Eggplant Curry
adapted from www.epicurious.com
Pictures by Caroline

1 garlic clove, chopped
2 teaspoons finely grated peeled fresh ginger
1 to 2 teaspoons chopped fresh jalapeño chile including seeds (optional)
2 teaspoons salt
1 tablespoon curry powder*
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 large onion, thinly sliced
3 medium green zucchini, cut crosswise into 1/2-inch thick slices
1 small eggplant, cut crosswise into 1/2-inch thick slices
1 (13 1/2- to 14-oz) can unsweetened coconut milk, well stirred
1/2 cup toasted slivered almonds

1. Pound garlic, ginger and chile pepper to a paste with 1 teaspoon salt (using the back of a spoon). Then stir in curry powder, coriander, and mustard and cumin seeds.
   
2. Heat oil in a large pan over medium high heat until hot. Then sauté onion, stirring, until golden, about 8 minutes. Add curry paste and cook, about 2 minutes.
   
3. Add zucchini and eggplant and cook, stirring, until it begins to appear moist, 3 to 5 minutes. Add coconut milk and remaining teaspoon salt and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until zucchini is just tender, 5 to 10 minutes.
   
4. Serve over rice and sprinkle with almonds.

*In this dish, using a good quality curry powder makes a big difference. I suggest a medium hot variety. You might also want to check and make sure your curry powder hasn't been sitting in the cupboard for years. It starts to lose its flavor after a while.

-Kelly

Turtle Bars

This dessert is a must-have for my family during the Christmas season. My grandmother found this recipe in a newspaper over twenty years ago, and every year since then we've feasted on these chocolaty, buttery, caramel bars of goodness. And as they are extremely rich (and extremely delicious...and a bit unhealthy), I can only bring myself to make them around the holidays...it is a time to splurge, after all.

Turtle Bars
Recipe by Kelly
Picture by Caroline

1 1/2 cups flour
1 1/2 cups quick oats
1/3 teaspoon salt
2/3 teaspoon baking soda
1 cup brown sugar
1 cup butter, melted
8 tbsp cream
50 caramels (or use 1 16 oz jar caramel topping in place of cream and caramels)*
6 oz semi-sweet chocolate chips
1/2 cup pecans or walnuts (optional)

1. Preheat oven to 350 degrees F. Melt the caramel and cream together using a double boiler.
2. Mix all remaining ingredients (except chocolate and nuts). Pat 1/2 the mixture into an ungreased 9 x 13 pan. Bake 10 minutes and remove from oven.
   
3. Sprinkle chocolate chips and nuts (if using) over hot crust. Pour caramel on top. Sprinkle remaining dough over the caramel.
   
4. Bake 15 more minutes. Let cool to room temperature and serve.
   

*I personally think that melting the caramels and cream makes a better tasting turtle. My husband, however, although noting a slight difference in the color of the caramel, thinks they taste about the same. You be the judge.

Sweet Barbacoa Pork Salad

This recipe combines many fresh ingredients, including tomatillos. If you have never used them before don't be nervous, they have a light, sweet flavor. To use them remove the papery skin, rinse, and cut.

Another vital ingredient (in my mind) are uncooked tortilla shells. These are a staple in our home. They are thinner than the pre-cooked version, they have a better flavor, and they are easier to roll if you are making enchiladas, burritos, or fajitas. You find them in the refrigerated section at your grocery store.

Peppermint Cheesecake

This cheesecake is a great holiday party dessert. It is quite simple to make, it looks and tastes festive, and people love it.

Peppermint Cheesecake:
Recipe by…Caroline’s sister-in-law Rebecca
Pictures by Caroline
Makes 2

*Or you can make one cheesecake from the same amount of ingredients, which will result in a much taller, "beefier" dessert (you will need to make it in a spring form pan if you do this). The picture above is using the recipe to make two cheesecakes.

56 peppermint candies, crushed (blend them in a food processor or put double-baggie them and hit them with a hammer)
1 8 oz. package cream cheese, softened
1 can sweetened condensed milk
1 pint whipping cream

1. Whip cream in a bowl until medium-stiff peaks form.
2. In another bowl, whip cream cheese and sweetened condensed milk until smooth. Stir in the crushed candies. Gently fold in whipped cream.
3. Pour mixture into chocolate crust and freeze for 5 hours or overnight.

4. If you want to make it look fancier, melt some chocolate and swirl on top once the cake is frozen.

Chocolate Crust:
Makes 2 crusts

2 ½ cups crushed chocolate wafer cookie crumbs
½ cup melted butter
½ cup white sugar

1. Crush cookies either by hand or in a food processor until they are crumbs. Note: I was unable to find chocolate cookie wafers, so I bought a no name brand Oreo cookie and scraped out the cream filling.
2. Combine cookie crumbs, butter and sugar. Press firmly into the bottom of two 9” spring form pans, or pie dishes.

Note: I like to make the crusts first and put them into the freezer while I make the filling so that they are a bit firm by the time I need them.

-Caroline

Holiday Feast

Thanksgiving? Christmas?  Here are a few great recipes to help you make your feast perfect.

Cider-Brined and Glazed Turkey
from www.epicurious.com

Brine
4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)

1. Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
2. Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

Glaze
2 cups apple cider
1/2 cup (1 stick) unsalted butter

1. Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
2. Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
3. Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

Green beans, Roasted Fennel and Shallots
from www.epicurious.com
makes 6-8 servings

Nonstick vegetable oil spray
2 large fresh fennel bulbs, trimmed
3/4 pound shallots, peeled, halved through root ends
5 tablespoons olive oil, divided
1 pound slender green beans, trimmed

1. Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.
   
2. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each.
   
3. Combine fennel and shallots in large bowl and add 3 tablespoons oil; stir to coat and arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
4. Cook the green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry.
   
5. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.

Carmelized Onions
from Kathy Hill
makes 6-8 servings

5-6 medium sized yellow onions
1/4 cup butter
salt and pepper to taste

1. In a large saucepan, melt 1/8 cup butter.
   
2. Slice the onions into thin rings and place in pan with butter. Cook for about 30 minutes, or until the onions are tender, adding butter if the onions begin to look dry.
   
3. Season with salt and pepper and serve.
   

Cranberry Sauce
from www.epicurious.com

1 cup water
1 cup sugar
12-oz bag fresh or frozen cranberries (3 cups)
1/2 teaspoon freshly grated orange zest

1. Bring water and sugar to a boil, stirring until sugar is dissolved.
   
2. Add cranberries and simmer, stirring occasionally, until berries just pop, 15-20 minutes.
3. Stir in zest, then cool.

French Apple Pie
adapted from Betty Crocker Cookbook

Crust: 9-pie pie crust or a pre-made pie crust

Filling
8 cups thinly sliced peeled tart apples
2/3 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
a pinch of salt

1. Heat oven to 425.
   
2. Mix all ingredients together except apples. Stir in apples.
3. Roll out pastry and place in 8-9 in pie pan.
4. Pour in apples.
   

Topping
1 cup flour
1/2 cup packed brown sugar
1/2 cup firm butter

1. Mix flour all ingredients together and stir until crumbly.
   
2. Sprinkle over top of apples.
3. Cover during last 10 minutes of baking to prevent excessive browning.
   

Twice Baked Sweet Potatoes

I love twice baked potatoes. The creamy, salty, buttery goodness...so delicious! Now imagine a hint of sweetness combined with an actual sweet potato. These are easy and tasty and you can make them the day before if you want. Yum.

Make-Ahead Sweet Potatoes
from www.bettycrocker.com
Pictures by Caroline

6 medium sweet potatoes
1/4 cup sour cream
2 tablespoons millk
2 tablespoons brown sugar
2 tablespoons buttter, softened
1/8 teaspoon salt

1. Heat oven to 375 degrees. Pierce sweet potatoes with a fork to allow steam to escape. Bake about 45 minutes, or until tender.
   
2. Cut in half lengthwise. Carefully scoop out inside of potato, leaving a thin shell. Mash the potatoes in a large bowl until no lumps remain (If you don't completely cook the potatoes, it will be much more difficult to smoothly mash the potatoes).
   
3. Place shells in an ungreased 9 x 13 baking dish. If desired, cover and refrigerate no longer than 24 hours.
   
4. Heat the oven to 400 degrees. Bake uncovered about 25 minutes or until potato mixture is golden brown. (If baking filled shells immediately after mashing potatoes, bake about 20 minutes).
   

-Kelly

Milk Chocolate Chunk-Peanut Butter Cookies

This recipe is from one of the all time best baking cookbooks, The Essential Baker. Every single recipe I've tried has been fantastic. The only catch is this- you actually need to follow the instructions specifically how they're written. If you don't, your cookies will turn out flat (like mine did this time. Yes, it's true, occasionally I cut corners), or too tall, or somehow not quite right.

Milk Chocolate Chunk-Peanut Butter Cookies
from The Essential Baker
Pictures by Caroline

12 tablespoons unsalted butter, softened
1 cup natural-style (old fashioned) chunky peanut butter, at room temperature
1 cup firmly packed light brown sugar
3/4 cup sugar
2 extra large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 oz milk chocolate, cut into small chunks

1. Preheat oven to 350 degrees.
2. In a large bowl, mix the butter and the sugars and cream well. Add the peanut butter.
3. Use a fork to lightly beat the egg and vanilla in a small bowl. Add to the peanut butter mixture and mix well.
4. Sift the dry ingredients together. Add the dry ingredients in 4 stages, blending well after each addition.
5. Add the chocolate chunks and stir.
6. Refrigerate for about 30 minutes.
7. Bake for about 12 mintues or until cookies are set and light golden.

Saffron Rice and Red Pepper Pilaf

Saffron is, in my opinion, one of the most interesting, delicious, and seldom used flavors out there. It's found in abundance in Spanish or Persian recipes, but often missing in American dishes. Unfortunately, it's also very expensive. But then, when you're dealing with a spice that comes from the 3 stigmas found inside of a saffron crocus flower, it's not really a surprise. Luckily, it's a very strong spice, so a little will go a long way. It's definitely well worth the price.

This dish makes an elegant, yet simple side dish that goes well with chicken and a green salad.

Saffron Rice and Red Pepper Pilaf
from August 2003 Bon Appetit
Pictures by Caroline

5 tablespoons butter
1 1/2 cups chopped red bell peppers
3/4 cup chopped onion
1 1/2 cups basmati rice or other long-grain white rice
3 cups (or more) low-salt chicken broth
3/4 teaspoon salt
1/4 teaspoon (generous) crushed saffron threads
6 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped fresh chives (optional)
Parmesan cheese shavings

1. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute.
   
2. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes.
   
3. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper.
   
4. Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.

-Kelly

Italian Chicken Roll-ups

These chicken roll-ups are quite simple to make, but give the appearance of something fancy.


Warm, creamy, goodness...hard to go wrong...

I posted this picture because I thought the pre-cooked roll-ups looked like beached walruses.

I serve these chicken roll-ups with angel hair pasta with butter and parmesan, and a green salad on the side. They would also go well with some orzo pasta.

Italian Chicken Roll-ups
Recipe by Caroline
Pictures by Caroline

4 (4 ounce) boneless, skinless chicken breasts
Salt
Pepper
½ cup Italian style bread crumbs

Filling:
½ cup cream cheese, softened
½ cup cremini mushrooms, chopped
½ cup sweet, red bell peppers, chopped
½ tsp dried basil

Dash of garlic salt

1. Place chicken breasts between 2 sheets of plastic wrap (I actually place them between two plastic cutting boards covered in plastic wrap) and flatten to about ¼ inch thick, using a mallet or a rolling pin. Sprinkle with salt and pepper; set aside.
2. For the filling combine the cream cheese, mushrooms, peppers, garlic salt, and basil in a small mixing bowl; stir until mixture is well combined. Spread cheese mixture evenly over the chicken breasts. Roll up and secure with wooden picks.
3. Coat the chicken rolls in the Italian bread crumbs (I put the bread crumbs in a pie pan and then I take each roll and place it in the pan and sprinkle the bread crumbs over the chicken). Place chicken on a greased baking sheet. Bake uncovered for 35 minutes at 350°; take the chicken out of the oven and let stand for about 10 minutes. Remove wooden picks from chicken and slice into ½” pieces.

-Caroline