Festive Holiday Baking

Are you a hybrid worker being forced to attend an office potluck? 

Do you need a dessert for your child's Christmas bake sale? 

Feel like baking something new this holiday season? 

If you answered any of those questions in the affirmative, the recipe below is just what you're looking for. Sure, there's no actual eggnog in these, but nothing is stopping you from pouring yourself a mug when you want to have one.

Ingredients

454 g white baking chocolate
115 g cream cheese, softened
60 g confectioners' sugar
1.5 g ground nutmeg, plus additional for sprinkling
1.5 g imitation rum extract

1. Melt 230 grams of the chocolate as directed on the package. Beat the cream cheese, confectioners' sugar, nutmeg, and extract in a large bowl with an electric mixer on medium speed until it's well blended and smooth. Add the melted chocolate; beat until well mixed. Cover and refrigerate for at least 4 hours or until it's firm.
2. Shape into 24 balls. Place on a wax paper-lined tray. Refrigerate again while you make the chocolate dip.
3. Melt half of the remaining chocolate in a small microwavable bowl at 50% power for 1.5 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap the back of the fork 2 or 3 times against the edge of the dish to allow any excess chocolate to drip off. Place the truffles on a wax paper-lined tray.
   
   (If there are any "bald" spots on the truffle, cover it with the melted chocolate that remains on the fork).
   
   
4. Coat only 12 truffles at a time. Sprinkle truffles with nutmeg. Repeat with the remaining chocolate and the remaining truffles.
5. Refrigerate for 1 hour or until the chocolate is set. Store the truffles between layers of wax paper in an airtight container in the fridge for up to 1 week.

No Joke Holiday Ham

Poultry gets all the attention at holiday meals, but pork has always had a place at the Christmas table. While ham is often served on Christian holidays like Christmas and Easter, people have been eating pork products during wintertime long before Christianity. Germanic Pagans commonly served wild boar during Yuletide, while Norse Pagans sacrificed and feasted on wild boar during the Winter Solstice. Food historians believe that the holiday ham tradition is linked with cold weather months as pork could be easily carried and stored without refrigeration for long periods of time. As well, many cultures have associated pigs with abundance and good fortune, which is why a fat pig became a common gift on special occasions like births and weddings. For a ham that you would proud to serve to your friends and family as a main event or as an alternative, check out the recipe below. 

Ingredients

1 ham
125 mLmL maple syrup or honey
6 whole garlic cloves, peeled
6 bay leaves
3 whole dried hot peppers
3 star anise
2 cinnamon sticks
coriander seeds to taste
fennel seeds to taste
olive oil

1. Preheat oven to 190°C.
2. Break the star anise, cinnamon, bay leaves, and hot peppers into large pieces. Set aside.
3. place the ham In a roasting pan, . Sprinkle generously with maple syrup.
4. Deposited on the meat the whole garlic cloves and other ingredients except oil and water. Pour oil over the filling.
5. Add water to cover bottom of pan about 1 inch (2,5 cm).
6. Roast in the oven 1h30-2h. Let stand a few minutes after cooking.

Everyday Cranberry Sauce

Cranberry sauce only gets its time to shine twice a year. It makes an appearance at Thanksgiving and Christmas dinner, usually still in the shape of the can it came out of. Fans of this seasonal condiment shouldn't limit themselves to those two days, especially when cranberries are available year-round in either fresh or frozen forms. With the recipe below, it is possible to enjoy its tart sweetness anytime you're in the mood for poultry or ham. 

Ingredients

475 mL reduced-sodium chicken broth
100 g cranberries
115 g onion, finely chopped
60 g sugar
15 g butter
5.5 g cornstarch mixed with 15 mL water
2.5 g dried sage
2.5 g dried thyme

1. In a large saucepan melt the butter over medium heat. Add the onions, and let them cook for about 8 minutes, until they turn golden, stirring occasionally.
2. Add the dried sage and thyme and cook for a minute. Pour in the chicken broth and let it simmer for about 10 to 15 minutes until it has reduced to about 355 mL. Strain the mixture then pour the liquid back into the saucepan.
3. Put the cranberries and the sugar in the liquid, and boil for about 5 to 8 minutes until the berries burst. Whisk in the cornstarch mixture then let it come to a boil again. Cook until the sauce begins to thicken, about 1 to 2 minutes. Remove the saucepan from the heat and let the sauce thicken as it stands. Season with salt and pepper and serve on the meat of your choice.

Note: This recipe was taken from "Everyday Food Great Food Fast" by Martha Stewart Living Omnimedia Inc.

DIY Christmas Eggnog

With the exception of Quark's nephew on "Star Trek: Deep Space Nine", egg is my favourite type of nog. Popular during the winter holiday season, eggnog originated from an early medieval British drink called posset that was made with hot milk that was curdled with wine or ale and flavoured with spices. As the popularity of the drink spread, the spirits used in the drink changed depending on the availability, which is why rum and bourbon were included in recipes popular during the American Revolutionary War. While eggnog is readily available in the dairy section of your supermarket, for the days that's it's not in season, it's easy to make the drink yourself. However, take caution as it is a food that contains raw eggs (a health risk for people with weakened immune systems or who are pregnant) and alcohol (no need to overdo it with - don't drink and drive).

Merry Christmas and happy holidays to all.



Ingredients:

6 large eggs
950 mL whole milk
60 g sugar
5 mL vanilla extract
dash of ground nutmeg 

1. Wash and check your egg for any cracks or blemishes - if it seems suspect, throw it away, and find a better egg. Crack the eggs into a medium saucepan. Beat with the sugar until the colour of the egg lightens.
2. Add half of the milk and cook over low heat while stirring constantly. When the mixture (now basically a simple custard) starts to thicken up a bit and is able to coat the back of a spoon, remove from the heat.
3. Allow the mixture to sit for about 5 minutes. The mixture should be around 71.1°C and the resting period will help give time to kill off a lot of the unwanted bacteria (but not all because of the relatively low heat and short waiting time, five minutes isn't long enough for the temperature to drop low enough for the bacteria to find the conditions favorable for reproduction).
4. Add the remaining milk to the mixture and stir in the vanilla extract and nutmeg. Chill in the refrigerator for at least four hours. Serve cold within 24 hours. 

Cookies For the Naughty and the Nice

According to my wife, we are in the midst of the cookie-baking party season. In honour of this tasty occasion, I have posted two recipes, one for those who take their baked goods creating seriously, and one for those who wish to speed along to the wine drinking/socializing part of the get-together.

Nice: Vanilla-Almond Sugar Cookies
(recipe found on Bake at 350)

Ingredients

360 g unbleached, all-purpose flour
200 g sugar
10 g baking powder
4 mL vanilla extract
2.5 mL pure almond extract
2 sticks salted butter, cold and cut into chunks
1 egg

1. Preheat oven to 177 °C. Combine the flour and baking powder, set aside. 
2. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
3. Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment-lined baking sheets (freezing the cut out shape on the baking sheet for 5 minutes before baking is recommended) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
   
   Note: Click the following link if you want a great recipe to make icing from scratch.

Naughty: Drunken Oreos
(recipe found on Foodbeast)

Ingredients

2 packages Jell-O Oreo Cookies 'n Creme pudding mix
1 package of Oreo cookies
milk
vodka

1. Take the pudding mix, the milk, and a mixing bowl and follow the instructions on the box.
2. Add 180 mL (approx. 4 shots) of vodka to the pudding mix. Whisk it in well, and place the bowl in the fridge to allow it to chill.
3. Place the Oreo cookies on a baking sheet, then unscrew them, and remove the frosting. Rebuild the cookie using the pudding as the new filling. Keep refrigerated until ready to serve. 

Infographic: Holiday Drinks From Around the World

Infographic via visual.ly

2014 Gift Guide

It's that time of the season again to give thanks and presents to the food lovers in our lives. If you're looking for some gift suggestions,  here are some that have caught my eye that may tickle your fancy.

For more gift ideas, check out last year's Gift Guide.

• Auto-measuring Spice Rack
  Stylish and suitable for use under a cabinet or on a shelf, the removable spice compartments each feature an auto-measure for a perfect 1/ 4-teaspoon measurement, as well as the standard shaking and pouring methods.
  

• Baking Bad: Great Recipes. No Meth-in Around
  What could be better for a "Breaking Bad" fan than re-watching their favourite season with some Meth Muffins (complete with blue sugar crystals) and some Ricin Crispie Treats by their side? For fans of AMC's monster hit, the only gift that could be more perfect than this cookbook is a RV for another type of cooking.
  
• Beer Making Kit
  Whether it's a craft beer aficionado, or someone who just likes drinking beer, at some point, that person has considered brewing their own brew. With this gift, you can help them achieve that goal. Many local brewers started out doing this as a hobby, so who knows where this gift can go. Available for different styles of beer, the kit includes a set of 10 beer bottles, a bottle capper and caps.
  
  
  
  
  
  
  
  
• Flameless Cooker
  No fire, no gas, no electricity? No problem. With this Japanese import, a meal can be cooked just about anywhere. Perfect for the camper or survivalist on your shopping list.
  
• Hand Free Wine Glass Holder
  Ideal for the attendee to the annual Wine and Food show or for people who like to talk with their hands when they drink.
  
• Mini Stovetop Smoker
  This will allow someone to have the flavour of smoked food from their stove-top without filling the house with actual smoke. It can also be used as a steamer, and who doesn't like cooking equipment that's multi.
  
• Muffin Tops Muffin Mold
  Even the health conscious can use a reminder to go to the gym. For those occasions, there are these muffin pans.
  
• Palm Peeler
  It makes peeling potatoes like child's play, and it's a safe way to allow children to help out preparing the vegetables for the day's meal.
  
• Smartphone-controlled Sous-Vide Machine
  Everything else seems to be controlled by your cellphone, why not a sous-vide machine? Tap the Mellow app on a cellphone, tell the cooker what temperature, how long, and when to begin making dinner, and by the time they get off the bus, their food has been cooked, using less electricity than their stove. Makes up to 6 adult servings of food.
  
• Spiral Vegetable Slicer
  Vegetarian cooking fans will love this tool for making things like garnishes for salads and vegetable noodles, a great pasta substitute.
  
• Star Wars Lightsaber BBQ Fork
  Whether a Jedi or a Sith, any fan of barbecue and the Star Wars movies would want a BBQ fork that looks just like a lightsaber. That should tide them over until Episode 7 arrives in theaters.
  
• Ultimate Wine Bottle Glass
  This is the glass for those days when the only things keeping a person from putting the bottle to their lips the second it's uncorked is dignity, self respect, and society.
  
• Umami: Unlocking the Secrets of the Fifth Taste
  For the food lover who wants to know more about the fifth taste, this book will give them both technical data and cultural history while allowing them to deploy umami like a pro.
  

Foodie gift list - 2013

The holiday shopping season has already began, and whether you plan to do your Christmas shopping on Black Friday, Cyber Monday, or on Christmas Eve like a normal person, here are some gift suggestions for the cook or foodie on your list.

• Adjustable Rolling Pin
  Take all the guesswork out of baking with a rolling pin that ensures the dough is rolled to an even thickness throughout.
  
• Bacon Grill Press
  For the obsessive-compulsive carnivore in your life, give them the gift of no more curly bacon. This cast iron press will allow the bacon to keep its shape for even cooking in the pan, and can be used to flatten burgers and sandwiches as well.
  
  
  
  Got an obsessive-compulsive vegetarian to buy for? The Obsessive Chef Cutting Board is just the thing for them. Made from naturally antibacterial beechwood, this cutting board breaks down measurements into perfect squares and angles, even units as small as a julienne.
  
• Cheat Sheet Kitchen Apron
  Know of any cooks who are constantly running to their smartphone every time they need to convert a weight or measurement when cooking? This stylish apron will help them out and keep them clean all at the same time.
  
•  iPad Cutting Board
  Of course some people can't bear to be away from their tablets. Made with four rubberized anti-slip feet, and a juice groove to keep the iPad and the counter top dry, this cutting board was designed with those people in mind.
  
  
  You also may consider the gift of apps to the constantly connected. Two good ones are Mark Bittman’s essential cookbook “How to Cook Everything” and the digital rendition of Modernist Cuisine At Home. These are exclusively for Apple users, Android users like myself would have to rely on the BigOven or the Food Network In the Kitchen apps available at Google Play.
  
• DSV Sous Vide Controller
  With this device, you can turn a slow cooker into a sous-vide machine with ease - how you vacuum-seal your food though, is up to you.
  
• Infrared IR Non-Contact Digital Thermometer
  Instantly check the surface temperature of food or anything else in the house in seconds with an accuracy of +/- 2.5%. It won't replace the probe thermometer for internal temperatures but it's still a cool device.
  
  But if you know of someone who needs a cool probe thermometer, consider giving them the Thermapen. Accurate to within less than a degree (±0.7°F , or ±0.4°C), this is a favourite of noted kitchen-gadget authority Alton Brown.
  
• Mobile Foodie Survival Kit 
  A foodie will never have to rough it on a camping trip ever again with this mobile spice rack. This kit starts them out with a good variety of herbs and spices, and the containers are reusable so people can add their own favourites.
  
• Molecular Cocktails Starter Kit
  This is the perfect gift for anyone who hosts viewing parties for "Top Chef". Pair it with one of the Modernist Cuisine Cooking Kits to create the ultimate foodie dinner party.
  
• One Stop Chop Cutting Board
  With its raised bamboo surface, this cutting board has three storage drawers underneath, making prep work that much easier.
  
• Sauced Measuring Wine Glass
  For the oenophile on your list, what could be better than a lead-free-crystal all-purpose wine glass, marked in 1/4 cups and 2-ounce sips? If you said "wine", include a gift card from the LCBO.