Happy Holidays!

I would like to thank YOU for visiting my blog in 2011 and posting your comments, especially when there are so many blogs out there in the blogosphere to choose from. 

I feel so fortunate to have made so many friends, many of whom I've never met personally but feel a connection to.

I want to wish you and your families a very Happy, Healthy and Safe Holiday and a Happy & Prosperous New Year!

I will be taking time off posting on my blog this holiday to spend time with my family who are all in town now.  I will be back after the first of the year to share lots of recipes, tips, videos and everything food related in 2012.

In the meantime, here are some recipes I've posted in past holidays that you might enjoy.

Overnight Caramel Pecan Rolls - perfect for Christmas morning or New Years Day morning

Peppermint Bark - the perfect holiday treat or gift

Zucchini Latkes - for Chanukah

More Homemade Gifts for the Holidays

Cranberry Tea - a warm soothing beverage for the holidays

Gorgonzola & Brie Torte - my all time favorite for a crowd

As the years have come and gone I have learned a lot when it comes to blog posting. Please keep that in mind when reading older posts.

All the best to you and your family in 2012.

Until then, from my home to yours,

Happy Holidays, Happy New Year & Happy Cooking!

Vicki Bensinger

Holiday Bread Wreath!

I enjoy creating new dishes especially when the holidays come around.  The old tried and true are wonderful but every so often you need to break out of your comfort zone and try something different. 

When I saw this post on Sara Kate's blog I knew I had to try some version of this Holiday Bread Wreath.  I've never been much of a bread baker and as I'm getting older I find I shy away from eating bread altogether because of the carbs and calories.  All that flew out the window when I laid my eyes on this spectacular loaf of swirling bread.

Much to my surprise it wasn't difficult at all.  In fact it was easy and turned out tasting delicious!  My husband thought it was pretty but didn't want to indulge so I decided to share it with my mom and sister.  When I unveiled my creation they were all oohs and ahhs, just what I'd hoped.  We all dug in, had a slice and loved it.  The rest was left for my mom to share with her friends who would be stopping by later.

This beautiful Holiday Bread Wreath would be a lovely gift to give someone or perfect served on Christmas morning.  Warm and cozy with some coffee, tea or hot cocoa.

The recipe below comes from the December 1978 issue of Sunset Magazine.  However, Sara Kate Gillingham-Ryan made some changes to it and I made some changes to her recipe. 





Below is my step by step version and this is Sara Kate's of The Kitchn:

Holiday Bread Wreath with Cranberry-Pistachio Filling
adapted from Sunset Magazine, December 1978
makes about 12 servings

1 packet (1/4oz) active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (about 110° F)
1/2 cup warm milk (about 110° F)
3 tablespoons sugar
1/4 cup butter, softened to room temperature
1 1/2 teaspoons salt
1 teaspoon cardamom powder
2 large eggs
2 teaspoons orange zest
3 1/2 cups unbleached all-purpose flour

For the Cranberry-Pistachio Filling:

3/4 cup dried cranberries or cherries, soaked in 1/2 cup Calvados (I used) or other liqueur
6 tablespoons butter, softened to room temperature
1/3 cup unbleached all-purpose flour
3/4 cup shelled pistachios
3 tablespoons sugar
1 teaspoon orange zest
1 teaspoon orange extract

For the Sugar Glaze:

1 cup powdered sugar
2 tablespoons water
1 tablespoon fresh squeezed orange juice
1/4 teaspoon cardamom powder

Instructions:

In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. (looks like fireworks going off in the water)

Blend in the milk, sugar, butter, salt, cardamom, eggs and orange zest.

Stir in two cups of the flour, one cup at a time. Beat for 2 minutes. (I used my stand mixer) Add remaining flour 1/2 cup at a time until you have a soft, workable dough. (dough will pull away from the sides of the bowl)

Note: You might not use all the flour.

Dump the dough out onto a lightly floured board and knead until smooth, shiny and elastic, about 5 to 10 minutes, adding more flour if needed to prevent sticking. (You know it's ready when dough becomes smooth, shiny and if you poke the dough it springs back)

Place in a lightly oiled mixing bowl (I spray with non-stick spray) large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).

Meanwhile, prepare the Cranberry-Pistachio Filling:

Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.

When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles.

Roll the dough into a 9- by 30-inch rectangle.

Crumble the filling over the dough to within 1 inch of the edges. (forgot to take photo but can view Sara Kate's photos for reference) Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal.

With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up,

and loosely twist ropes around each other, keeping cut sides up. (An extra set of hands would have been nice here)

Carefully transfer the wreath to a greased and floured baking sheet (I used Pam Baking Spray) and shape into a wreath, pinching ends together to seal.

Let it rise, uncovered, in a warm place until puffy, about 45 minutes.

Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes.

While wreath is baking, Prepare Sugar Glaze by stirring together ingredients until smooth.

When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel.

Cool for a few minutes then drizzle the glaze over the warm wreath. Serve sliced with extra butter if you're feeling decadent.

The wreath can be prepared up to 2 days ahead of time, cooled completely and wrapped tightly in foil.

Store at room temperature then re-heat at 350° for 10-15 minutes, drizzling the glaze just before serving.

Note: Next time I'm planning to make this using chocolate chips, coconut, and macadamia nuts.  In place of the milk I'll use coconut milk and vanilla or coconut extract.

This bread can be adapted to use any type of dried fruit and ingredients you like.  I think even adding cream cheese to the filling would be sensational.  Be creative and don't be afraid to experiment.   Afterall, that's the fun part of cooking!

Enjoy!

Homemade Irish Cream Whisky!

With the holidays just days away, many of us will still have another party to attend or gift to give. If you're like me, I always like to bring a hostess or service provider (hair dresser, manicurist, etc) a gift. However, the expense of gift giving during the holidays can sometimes be daunting on the pocketbook.  That's when a homemade gift is perfect and more personal.

I enjoy creating gifts for the holidays.  From homemade plates, candies, cookies and even wreaths - the list is endless.  One of my favorite homemade gifts is Irish Cream, a unique gift that almost everyone loves!  I posted this last year but thought I'd share it again.

I've never been much of a drinker but always loved Bailey's Irish Cream, especially in my coffee after dinner. There's something about the flavor that for me, is the perfect ending to a perfect meal. So of course when I found out I could make Irish Cream I thought, why not try it!

I couldn't believe how delicious it tasted. In fact, I think it's even better than the store bought Bailey's Irish Cream.  Plus if I want to, I can add as much or as little Whisky to the recipe as I like.

Whether you serve it straight up on the rocks, over coffee, or even in a milk shake it's amazing! Your friends will be begging you for this recipe.

Best of all, you can make several bottles for gifts, at a fraction of what it would cost to purchase Bailey's Irish Cream in the store.

So what are you waiting for? Try this recipe today, if not to give as a gift, then for yourself, or as a special treat for St. Patrick's Day. I'm sure you'll agree with me, it's heavenly!

Oh, and one other thing - if you're not a fan of almond extract try using coconut. It gives it a whole new flavor that you may like even better.



Homemade Irish Cream Liqueur

1 cup of Jameson’s Irish whiskey (or any Irish whiskey you like)
1 (14-oz.) can sweetened condensed milk
1 cup heavy cream
2 Tbsp. chocolate syrup
2 tsp. instant espresso
1 tsp. vanilla extract
1/2 tsp. almond extract

Place all ingredients except the whisky in a container and blend. Once blended add the whisky and blend again. That's all there is to it.



Before pouring into bottles you may want to strain the Irish Cream through a fine mesh strainer to be sure there aren't any larger coffee grains left.

This recipe was able to fill 2 (330 ml) Perrier bottles. They come in a 4 pack. I just removed the labels and washed them well. Then using a funnel, pour the Irish Cream into the bottles and tie a bow around it stating what it is, that it needs refrigeration, and when it expires.

This is best served after it's had time to chill in the refrigerator. The homemade Irish Cream can be stored in the refrigerator for up to one month. However, it's so delicious I'm sure it won't last that long.

Enjoy!

Other homemade gifts you might like to try:

Candied Pecans

Candy Wreath

Holiday Plates



Salted Chocolate Caramels!

As you may already know, I'll admit I'm a chocoholic!  I can eat chocolate anytime of the day.  Fortunately now they say that in moderation dark chocolate can be good for you.  Yeah!  I'm all for that!

The holiday gives me all the more reason to bake anything chocolate or cook up batches of chocolate candies.  There's a ladies tea room here in town that I often go to with my mom, sisters and daughter for lunch.  When checking out at the register they would have bowlfuls of chocolate caramels.  However, the past couple years they no longer offer them.   This was a huge disappointment to me.

Nevertheless, I searched hi and low for a recipe to make them myself and indeed found one that I think is even better than the tea room, plus I tweeked this one a bit and now it's superb, IMO!

Salted Chocolate Caramels make a perfect holiday gift.  Although a bit more expensive to make than many homemade treats they're well worth it.

I altered this recipe slightly by using Lyles Golden Syrup to replace the light corn syrup.  Lyle's incredibly buttery flavor made all the difference in the world.  You can find it at many grocery stores, World Market, international food stores or online.

Here's the recipe:



Salted Chocolate Caramels (adapted from Epicurious.com)
(makes approximately 60 depending on size)

Ingredients:

• 2 cups heavy cream
• 10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
• 1 3/4 cups sugar
• 1/2 cup light corn syrup (I used Lyle's Golden Syrup)
• 1/4 cup water
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, cut into tablespoon pieces
• 2 teaspoons flaky sea salt such as Maldon
• Vegetable oil for greasing (I used non-stick spray)

• Special equipment: parchment paper; a candy thermometer

Preparation:

Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment. (I used a glass pan)

Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted.

Remove from heat.

Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved.

Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes.

Tilt pan and carefully (can splatter and burn you) pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. (Times will vary depending on the climate in your room.  It took me 30 minutes)

Note: Do not rush this step.  It may feel like it takes a long time for the caramel to reach this temperature, but if you try to rush it by turning up the heat you will burn it, and waste all your ingredients.  Be patient and you will be happy with the results.

Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan).

Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.

Carefully invert caramel onto a clean, dry cutting board, then peel off parchment.

Turn caramel salt side up. Lightly oil blade (I sprayed with non-stick cooking spray) of a large heavy knife and cut into 1-inch squares. (I made 2" - 2 1/2" rectangles, I like that size best)

Cut wax paper approximately 7"x5" rectangles

Roll wax paper around caramel and twist at both ends to secure

 

Word of Caution:  It's best to give these away as gifts otherwise you'll eat them all yourself!

This caramel is also wonderful smothered over an apple for an outrageously delicious Caramel Apple. 

Enjoy!!!

Other sites about caramels you might like:
David Lebovitz
ScrambledHenFruit
EHow