admin

consigliato per te

  • in Recipes

    Eggnog Mascarpone Cheesecake

    This Eggnog Mascarpone Cheesecake celebrates the season with classic holiday flavors. Eggnog and ginger give this cheesecake cozy flavor, and it is decorated with a wintry scene made of classic gingerbread cookies.

    Happy December, sweet friends! For the past several years I’ve held a Christmas advent here on the blog, with new recipes each day leading up to the 24th. But this year I’m scaling things back a little to focus on family and to really be present in the season. I still have loads of new, original holiday recipes to post this month, just not 24 consecutive. And I’ll be linking my favorite recipes from Decembers past each day on social media. Be sure to check that out if you have holiday menus to fill, and especially if you’re making holiday cookie or candy trays!
    I’m kicking things off with the creamiest cheesecake, ever! Eggnog is such a traditional and beloved holiday flavor, it’s easy to go overboard with it as an ingredient when December arrives. I’m an eggnog lover, you see. This Eggnog Mascarpone Cheesecake has just a hint of eggnog flavor, so even those with eggnog ambivalence will love it, too.

    A two ingredient crust!
    Begin with just two ingredients for the crust: gingersnaps and butter. You could swap in a different kind of cookie crumb if you like, such as famous wafer crumbs or even shortbread crumbs. But I think the gingersnaps are especially good with the light eggnog flavored filling.
    Total disclosure. I call this cheesecake no-bake, but the crust needs a little time in the oven to set it. So it’s almost no-bake. Still. Not having to bake the filling for an hour or fiddle with a water bath makes it a breeze to put together.

    Next, mix up the no-bake creamy filling. It’s a simple mixture of sugar, cream cheese, mascarpone cheese, commercially prepared eggnog, and heavy cream (I told you it was creamy!). A little gelatin sets it to mousse-like consistency. Plan ahead because it needs at least 4 hours to chill.

    More is more!
    Unmold and decorate! If you’re not into making things so extra (guilty!) you could serve the cheesecake just out of the pan. I added swirls of whipped cream on top along with gingersnap crumbs. And, in true holiday fashion I created a wintry gingerbread cookie scene on top.

    Here’s one of my favorite gingerbread cookie recipes (link). I have a few, but that one holds a good, sturdy structure for construction. The mini gingerbread house cookie cutter I used is discontinued, but you can find a similar one right here. I love these one-cut wonders! One cutter stamps out all the shapes for one complete mini gingerbread house.

    I’ve been experimenting with stenciling cookies lately, and I really love how these turned out. It’s such a simple, pretty touch. I picked up the stencils for these cookies in the craft section at the dollar store for… well, just one dollar. You can’t beat that! I also have this set, which is made for cookie-stenciling. Stiff peak royal icing makes a great stencil medium.
    It’s snowing!
    Arrange the gingerbread pieces on top of, and around the edges of the cake just before serving. Even though the gingerbread cookies are sturdy, they will soften at the bottom over time, where cookie meets the cheesecake top.

    This is definitely not a thick, dense, New York cheesecake kind of affair. This cheesecake is so light and mousse-like. It might be the creamiest cheesecake I’ve ever eaten. The gingerbread cookies are a nice extra bit of ‘crust’ to enjoy with all that creaminess, but I could also see this cake served with a quick cranberry compote.

    Eggnog Mascarpone Cheesecake (No-Bake Filling)

    Heather Baird

    This Eggnog Mascarpone Cheesecake celebrates the season with classic holiday flavors. Eggnog and ginger make this cheesecake sparkle, and it’s decorated with a wintry scene made of classic gingerbread cookies. The gingerbread cookie recipe I used for the decors can be found linked in the blog post and in the notes of this recipe. To make the cheesecake exactly as I have, you’ll need a mini gingerbread house cookie cutter (linked in the blog post), a 3-inch Christmas tree cookie cutter, and a 1.5-inch star cookie cutter. See recipe notes for more.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 35 minsCook Time 10 mins4 hours setting time 4 hrsTotal Time 4 hrs 45 mins

    Course DessertCuisine American

    Servings 12

    Ingredients US CustomaryMetric Cheesecake1 1/2 cups gingersnap cookie crumbs3 tablespoons unsalted butter melted16 oz. cream cheese at room temperature1 cup mascarpone cheese softened1 cup granulated sugar1 1/2 cups eggnog commercially prepared2 teaspoons ground nutmeg2 packages powdered unflavored gelatin .25 oz. each1/3 cup cold water1 cup heavy cream whipped to soft peaksTopping2/3 cup heavy cream2 tablespoons granulated sugar2 tablespoons gingersnap cookie crumbs1 mini gingerbread house2 gingerbread cookie trees24 mini gingerbread stars
    Instructions CheesecakePreheat oven to 350°F. Coat a 10-inch springform pan with cooking spray.Combine the chocolate cookie crumbs and melted butter together in a medium bowl. Mix well to coat the crumbs with the butter. Pour into the springform pan and press into the bottom and 1/2” up the sides of the pan. Bake for 7-10 minutes to set the crust. Cool completely on a wire rack.In the bowl of an electric mixer fitted with the whip attachment, combine the cream cheese, mascarpone, and sugar. Beat well until creamy and consistent with no lumps. Pour in the eggnog and mix again. Add in the ground nutmeg. Let the mixer run on low speed while you prepare the gelatin mixture.In a small saucepan sprinkle the powdered gelatin over the cold water. Let stand until well absorbed, about 2 minutes. Place over medium-low heat and cook just until the gelatin liquefies. With the mixer still running, pour the gelatin in a thin stream into the cream cheese mixture. Fold in the soft peak whipped cream (this step may take some time, and if lumps remain, disperse them by lightly whipping the mixture with a whisk). Pour the batter into the cooled crust and refrigerate until set, about 4 hours or overnight. To unmold, lightly run a knife’s point around the top edge of the cheesecake; loosen the springform collar and allow the cake to naturally pull away from the collar as you slowly loosen it from all sides of the cake. If the cake wants to stick a little, close the springform collar and wrap a towel that has been warmed with hot water around the collar to loosen. The collar should come away cleanly from the sides of the cheesecake when opened. Refrigerate while you make the whipped cream topping.ToppingIn a large mixing bowl, whip the heavy cream until soft peaks form. Gradually sprinkle in the sugar while beating. Whip to stiff peaks. Transfer the cream to a piping bag fitted with a large closed star tip. Pipe large swirls of whipped cream around the top edge of the cheesecake. Immediately sprinkle on gingersnap cookie crumbs.Just before serving, garnish the top of the cake with the gingerbread cookie house and trees (See recipe notes for more info). Place a mini star between each whipped cream swirl on top of the cake, and 12 around the bottom edge of the cake. Serve immediately.Store leftovers covered in plastic wrap in the refrigerator.
    NotesWhat to expect:
    Mascarpone cheese is main flavor with light eggnog and nutmeg notes folowing. It’s ultra-creamy and wonderful plain or topped with gingerbread cookies. Add tart flavor with a sprinkling of pomegranate seeds, or top with your favorite cranberry compote.
    You can find the recipe for the gingerbread dough I used for the decorations linked right here.
    See the blog post for links to the mini gingerbread house cookie cutter. You’ll also need a 3″ Christmas tree cookie cutter, and a 1.5 inch star cookie cutter if you plan to make the decors exactly as I have.  Follow the instructions in this recipe (link) for mixing, rolling, and baking the shapes. 
     
     

    Keyword cream cheese, egnog, mascarpone cheese, nutmeg

    You may also enjoy: LEGGI TUTTO

  • in Drink

    Episode 212 – Tarnished Truth, Delicious Bourbon

    This episode’s featured cocktail is the Black Manhattan. To make it, you’ll need:Combine these ingredients in a mixing glass with ice, stir for about 15-20 seconds until everything is properly chilled and diluted, then strain into a stemmed cocktail glass and garnish with a nice expressed orange twist. Invented in 2005 by bartender Todd Smith at the legendary San Francisco bar, Bourbon & Branch, the Black Manhattan is precisely what it sounds like: a Manhattan, but darker. If you’re really into bitter liqueurs, you can also play around with various Fernets in this cocktail, whether we’re talking about Fernet Branca or some other representative of that particularly intense herbal category. In fact, when testing an amaro, the Black Manhattan is almost always our go-to cocktail, and it’s also a delicious, simple crowd-pleaser to break out during those holiday gatherings. LEGGI TUTTO

  • in Recipes

    Pinecone Cookies

    Make beautiful Pinecone Cookies for Christmas the (really) old fashioned way, with a carved wooden cookie mold. Gingerbread cookie dough casts beautifully and creates a realistic 3 dimensional effect.

    December is officially cookie season, and I’ve been gearing up for its arrival. I’ve been looking around for recipes with both style and substance; beauty and seasonal flavor. It was love at first sight with these Pinecone Cookies. I first spotted some in an advertisement for a wooden cookie mold. The 3-D effect drew me in, and I just had to order the mold to see if I could recreate them in my own kitchen. I was skeptical, and – full disclosure- there is a learning curve, but once you find your technique it’s easy.
    Needless to say, you’ll need to procure the pinecone mold for this recipe. I ordered the pinecone cookie mold from this Etsy seller, which shipped from outside the US to my home in Tennessee in about 7 days (which was quick!). If you ordered soon, you’d probably have it in time for Christmas, either for making cookies or for gifting the mold to your favorite baker. I loved making these cookies because the technique has such rich history. The origins of molding cookies in wood forms can be traced back to the ancient arts of wood carving and pottery, around 3000 BC. The practice has endured through the ages with cookies such as German Springerle and molded Scottish shortbread.

    Use a scale.
    Through trial and error I figured out how to make the job of hand molding loads of cookies a shorter task. First, figure out how much dough the mold will hold. Press dough bit by bit into the mold until it is full. Then remove it and weigh it on a digital scale. This will give you the weight to use for all of the cookies. This pinecone mold holds 2.50 oz. of my gingerbread dough. If you use a different dough recipe, or a different mold, the weight will vary.

    My molding method.
    Using the scale, portion off balls of dough and weigh them all so they are equal, such as my 2.50 oz. weight. Portioning the dough will make quicker work of molding all the cookies.
    I started out dusting the mold with cocoa powder. Then cinnamon. And then powdered sugar. Much as I tried, the dough would not come out of the mold. The method that worked best for me (and this particular molasses heavy dough) was to oil the mold with cooking spray. Spray the mold well between each dough pressing.

    Casting.
    Flatten a dough ball and press it into the cavity so that it overflows the edges of the pinecone design. Using a finger, push the overflowing edges back so you can see the edges of the pinecone shape. It should look like the picture above just before it is unmolded.

    Unmolding.
    Next, whack the mold on a work surface at the pinecone tip edge. And I mean really whack it hard. You may have to do this a few times before the dough starts to loosen. When the dough starts falling out, just let gravity do its thing and wait for it to relax out of the mold and onto the work surface.

    From there transfer the shaped dough to a parchment-lined baking sheet using a cookie spatula. Be careful not to stretch or distort the pinecones too much as you move them. It’s very easy to do so. Just use extra care.

    Perfectly puffed pinecone cookies!
    The cookies bake to a beautifully sculpted finish that’s slightly puffed. I experimented with bake times, because I wasn’t sure what texture they’d be with their fat middles and delicate edges. At 12 minutes they are soft baked, which is perfect to eat as the sandwich cookies I made. They’re more firm in the centers at 16 minutes, and very crisp around the edges.
    This gingerbread dough recipe is pretty ginger-forward, and even though it molds well I still found the cookies alone to be a little plain. So I whipped up a batch of pistachio buttercream and made them into sandwich cookies.

    Pistachio paste is a staple in the pastry chef kitchen, and it’s wonderful in buttercream. A little fine grain sea salt mixed in enhances the pistachio flavor and takes the edge off of the buttercream’s sweetness.

    Hold the pinecone cookies upright and sieve a little powdered sugar over the top. The protruding pinecone scales will catch just enough to make them look snowy.

    One assembled Pinecone Cookie sandwich is a generous serving! These would look so pretty individually packaged in cellphone bags. Then tied with festive ribbon and a sprig of rosemary. And I think that’s just how I’ll gift them this year.
    If you love pinecone-shaped sweets, check out these marzipan and almond pinecones I made years ago for The Etsy Journal (link). They could be a nice option if you’re not ready to invest in a carved pinecone cookie mold.
    Again, the pinecone mold I used can be found right here for purchase. It ships from Russia, but made it to my doorstep in about 7 days – which arrived more quickly than some of my recent domestic orders!

    Gingerbread Pinecone Cookies

    Heather Baird

    This cookie recipe requires a carved wooden pinecone cookie mold to create the realistic 3 dimensional effect. See the blog post for shopping links. The large batch gingerbread recipe is adapted from Wilton. It makes a sturdy gingerbread structure and molds well. One recipe yields 24 pinecone cookies (at 2.50 oz. each) or 12 sandwich cookies, assembled with the pistachio buttercream recipe provided.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 1 hrCook Time 15 minsTotal Time 1 hr 15 mins

    Course DessertCuisine American

    Servings 24

    EquipmentCarved wood pinecone mold (see blog post for link)large closed star piping tipPiping bag
    Ingredients US CustomaryMetric Gingerbread5 cups all-purpose flour plus more to bring to consistency/kneading1 teaspoon baking soda1 teaspoon salt2 tablespoons ground ginger1 tablespoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground cloves1 cup unsalted butter melted1 cup granulated sugar1 1/4 cups molasses unsulfured, such as Grandma’s brand2 eggs slightly beatenCooking spray to grease mold such as Pam brandPowdered sugar for dustingPistachio buttercream1 cup unsalted butter1/3 cup pistachio paste4 cups confectioners’ sugarMilk or cream to thin I like half and half1/2 teaspoon fine grain sea salt3 tablespoons ground pistachios for sprinkling
    Instructions CookiesIn a large bowl, thoroughly whisk together the flour, soda, salt and spices. In the bowl of an electric mixer fitted with the paddle attachment, add the butter, sugar, molasses and eggs. Mix well. Add four cups of flour mixture and mix until just combined. Add in additional flour while mixing on low until a firm non-sticky dough forms. Turn mixture out onto a lightly floured surface and knead briefly.Oil the cookie mold with cooking spray. Press small pieces of cookie dough into the carved cavity until it is evenly filled. Remove the dough from the mold and weigh it on a scale (mine was 2.50 oz.). Using that weight, portion the remaining dough into balls that each weigh the same.Re-grease the mold. Flatten a dough ball and press it into the cavity so that it slightly overflows the edges of the pinecone design. Using a finger, push the overflowing edges back so you can see the edges of the pinecone shape. This ensures the dough gets pressed into the fine edges of the mold, which gives the finest edge when unmolded.Next, whack the mold on a work surface at the pinecone tip edge. And I mean really whack it hard. You may have to do this a few times before the dough starts to loosen. When the dough starts falling out, just let gravity do its thing and wait for it to relax out of the mold and onto the work surface.Transfer the cookie to a parchment-lined baking sheet using a cookie spatula. Be careful not to stretch or distort the pinecones too much as you move them. It’s very easy to do so. I used a large cookie spatula at the large end of the pinecone, with my free hand as under support to the pinecone tip. Gently lay the cookie onto the sheet without stretching or pulling it.Re-grease the mold and repeat the filling and unmolding process with the remaining pieces of dough. Chill molded cookies in the freezer on the pans for 10 minutes.Preheat oven to 375°F.Bake for 12 minutes for cookies with soft middles (best for sandwiches). For cookies that snap, bake for 16 minutes. (See recipe notes for more on bake times.) Remove cookies to a wire rack to cool completely.Stand each cookie upright with one hand and sieve a little confectioners’ sugar on with the other. The protruding pinecone scales will catch the sugar and give the cookies a snowy effect.Pistachio ButtercreamIn the bowl of an electric mixer, place the butter and pistachio paste; beat until combined. Add powdered sugar. Beat on low speed until just combined.Add milk or cream a little at a time until the mixture thins (about 3-4 tablespoons, more or less depending on the cornstarch content in the powdered sugar). Add the salt and beat on high speed until the mixture is fluffy and pale yellow-green in color. Cover the buttercream with a damp towel to prevent crusting. Transfer the buttercream to a large piping bag fitted with the closed star tip.AssemblePipe thick swirls of buttercream onto the flat side of one pinecone cookie. Sprinkle with chopped pistachios. Top with a second pinecone cookie.
    NotesWhat to expect:
    Beautiful ginger forward cookies with a 3D pinecone appearance. The pistachio buttercream is a wonderful addition with lightly salted nut flavor.
    Your first successful cookie may take some practice. Don’t give up! I tried 3 times before I found my preferred method. If the cooking spray method is not working for you, try dusting your mold with unsweet cocoa powder or cinnamon using a kitchen-dedicated art brush. I do feel that the oil method is best for this particular dough with molasses.
    Try not to overwork the dough. It’s easy to start kneading a ball of dough in your hand before you press it into the mold, but just try to flatten it. Over kneading the dough will result in tough, rubbery gingerbread cookies.
    Keep a watchful eye on the cookies as they bake. Carved wooden mold capacities can vary, so your cookies could be thinner or thicker than mine are. When cookies are fragrant and lightly browned around the edges, that’s a good sign that they are baked through.
    The wooden mold should come with care instructions. If it doesn’t, then here’s how to care for it. After you’re done using it, wash it under a stream of tap water and brush any dough out of the cavity (you could use a kitchen-dedicated toothbrush like I do for my silver). Dry thoroughly and rub it down with a little olive oil using a paper towel. Oil the wood lightly after each use to prevent the mold from drying out and cracking.

    Keyword ground ginger, molasses, pistachio buttercream, pistachio paste

    You may also enjoy: LEGGI TUTTO

  • in Drink

    Episode 211 – The Science of “Switched” Cocktails with Iain McPherson

    What’s shakin’ cocktail fans?Welcome to episode 211 of The Modern Bar Cart Podcast! This time around, we’re joined from across the pond by Iain McPherson (@thecocktailpanda). He’s the owner of the Edinburgh cocktail joint Panda & Sons, which was honored as a 2020 member of the World’s 50 Best Bars.A lot of bars get recognized on this list for their exquisite service, lavish ingredients, whimsical concepts, and intoxicating atmospheres. But aside from checking all those boxes, Iain and his team are raising the stakes by exploring a high-tech rendition of an age-old booze modification technique. This “freeze-thaw” spirit jacking method, which is the focal point of our conversation, is called “switching” or “switch finishing,” and many of the world’s top mixologists are obsessing over this process the same way they did with milk clarification and fat washing a decade ago or more.In this fascinating deep dive with bartender and ice cream fanatic Iain McPherson, some of the topics we discuss include:How a childhood love of frozen treats, a fascination with lucid dreaming, and a stint at Italy’s most hallowed gelato university led Iain to explore the largely untapped universe of freeze concentration.Why this process – first pioneered by German “Eisbock” makers – has affectionately and efficiently come to be known as “switching.”Then, we break down the process, including how to use switching to modify both ferments and distillates, what tools you’ll need, and some of the experiments that have yielded the most interesting results at Iain’s bars.We also cover why switching produces more pure flavors than heat- and pressure-intensive techniques that employ traditional stills or rotovaps, a few important precautions to keep you and your guests safe when making and enjoying switch-finished products, what the future holds for freeze-thaw mixology, and much, much more.As we discuss in the interview, you can literally be the first person IN THE WORLD to pioneer a “switched” rendition of your favorite cocktail. Freeze concentration is still in its infancy, and the barriers to entry are extremely low when compared to other techniques in the molecular mixology space, which is exactly why our great, great, great grandparents were using it to make boozy winter beers and concentrated ciders.Featured Cocktail: Princess Mary’s PrideBut before we explain why switching is the next exciting frontier in the professional and home bar world, let’s take a moment so that you can make yourself a drink. LEGGI TUTTO

  • in Recipes

    Smoked Mozzarella Bread Pudding

    This rustic Smoked Mozzarella Bread Pudding is made with tangy sourdough and chock full of stretchy smoked mozzarella cheese. Hearty enough for a vegetarian main dish, or serve it as a side dish at your next holiday dinner.

    Bread pudding recipes are so easy to make and satisfying to eat. I have quite a few sweet ones in my repertoire, but this savory one is really special. It’s quite good on its own for a quick lunch with a side salad, but it really shines as a dinner party side dish. Thanksgiving is next week, and if you find the idea of making scratch-made dressing daunting, then I suggest this dish – not as a replacement – but as a worthy alternative.

    Leek love.
    Leeks are the unsung hero of this dish. The comically large oniony stalks break down easily and impart mild onion flavor. But you’ll need to clean them thoroughly! Their sheaths can hold some of the sandy soil they are grown in. Split one down the center with a large knife and clean each layer individually. Then give them the ol’ chop-chop.

    Smoked Mozzarella can be found at nearly any cheese counter at well-stocked grocery stores. Go for the block variety, and not the pre-shredded stuff in the bags. Because those shreds have stabilizers in them to prevent them melting during shipping. You’ll need 8 oz. of smoked mozzarella, grate half of it. Pull apart the remaining cheese with your fingers to create 1/2-inch pieces. Set the grated portion aside – it goes on top right before baking.

    Cut a loaf of sourdough to 1-inch cubes and toss in a large bowl. Mix up the custard with the smoked mozzarella bits and lots of eggs. (Better add an extra dozen to the grocery list!) The custard has a lovely buttermilk tang to match and enhance the sourdough flavor.

    You could make this in a single 10-inch cast iron skillet, or even a 13×9 inch casserole dish. But I decided to use these little individual 14 oz. cast iron skillets. (You could also use 14 oz. ramekins.) I had purchased them when my husband wanted individual skillet cookies for his birthday party a few years ago. They were perfect for this savory bread pudding, and the serving size is generous.

    Spoon the bread mixture into the mini skillets, and place them on a large baking sheet so they’re easy to transfer to the oven. They don’t take very long to bake in individual portions. Only 20-ish minutes. If you’re cooking this as one big dish, you’re looking at about 40-45 minutes bake time.

    Each little skillet holds layers of sourdough, pockets of smoked mozzarella, and mild sautéed leek. The buttermilk custard adds richness and another layer of tangy flavor. I can’t wait for you to try it!
    If you’re looking for something sweeter with holiday flair, check out my Panettone Baked French Toast. Which is the most Christmassy bread pudding ever!

    Smoked Mozzarella Bread Puddings

    This rustic, tangy sourdough bread pudding is a meal unto itself. It’s also a lovely side for a dinner party or special occasion dinner. This dish can be cooked as one large bread pudding in a 10-inch cast iron skillet or a 13×9 inch baking dish. Increase the bake time to 40-45 minutes, or until well set in the center. See the recipe notes for variations with other ingredients.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 35 minsCook Time 20 minsTotal Time 55 mins

    Course BreadCuisine American

    Servings 6

    Equipment14 oz. mini cast iron skillets (6)
    Ingredients US CustomaryMetric 2 cups chopped leek about 1/2 of a large leek2 tablespoons salted butter16 oz. loaf sourdough bread8 oz. block smoked mozzarella cheese2 1/2 cups buttermilk5 egg yolks2 whole eggs1 cup heavy cream1/2 teaspoon salt1/2 teaspoon pepperOlive oil for greasing cast iron skilletsChopped parsley for garnish optional
    Instructions Sauté sliced leek in butter in a skillet over medium heat until tender and slightly translucent. Set aside to cool, 10 minutes.Cube the sourdough loaf and place it in an extra-large mixing bowl. Set aside.Grate half of the mozzarella cheese; cover and set aside.Pull the remaining cheese apart with your fingers to 1/2-inch pieces (or cube the cheese with a sharp knife).In a separate large mixing bowl, whisk together the buttermilk, egg yolks, whole eggs, and heavy cream. Stir in the cooled leeks, 1/2 inch cheese pieces, salt, and pepper. Pour the mixture over the cubed bread and stir well until all the bread cubes are coated. Cover and let stand 20 minutes.Preheat the oven to 375°F.Brush mini cast iron skillets with olive oil. Spoon the bread pudding evenly into each skillet. Sprinkle each skillet with the reserved grated mozzarella cheese. Bake for 20-25 minutes or until a knife inserted near the centers of the puddings comes out clean, or with a little stretchy cheese attached.Broil 2-3 minutes to brown the tops. Let cool slightly before serving. Garnish with chopped parsley, if using.
    NotesWhat to expect:
    This rustic bread pudding is deliciously rich and tangy with buttermilk custard and sourdough bread. It’s hearty enough to be a meal on its own, but it’s excellent as a side for roasts, fish. It feels special served in individual cast iron skillets at special occasion dinners. See blog posts for links to the skillets.
    Bake as one big dish of bread pudding.
    Coat a 10 inch cast iron skillet with olive oil, or spray a 13×9 casserole dish with cooking spray. Place all of the prepared bread pudding mixture into the dish and bake for 40-45 minutes, or until the center is well set. Broil for 2 minutes to brown the top.
    Add this!
    Sauté one cup of fresh wild mushrooms with the leeks. This adds another layer of autumn flavor.
    Add chopped sundried tomatoes for another variation. Top each bread pudding with torn fresh basil.

    Keyword buttermilk, heavy cream, leeks, smoked mozzarella cheese

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Brown Butter Apple Cider Blondies

    Brown butter brings depth of flavor to these Brown Butter Apple Cider Blondies with warm nutty notes. Boiled apple cider is the secret ingredient that amplifies the apple flavor.

    Here’s something I can’t get enough of lately – Brown Butter Apple Cider Blondies. They’re are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds craveable a toasty note. Although browning butter requires an extra step, it’s so worth it!
    One of my favorite ingredients to use in fall and winter months is boiled apple cider. I always purchase Vermont Boiled Cider from King Arthur Baking (or you could try making your own.). It is truly a wonderful addition to this recipe. Nobody’s paying me to say that! As an avid baker I use it in everything from apple pie to apple fritters. You can absolutely still make this recipe if you don’t have boiled cider on hand. See the recipe notes for my suggestions and substitutions.

    Browning butter is easy!
    Brown butter will elevate nearly any baked good. It’s a special ingredient. When making it, butter solids can change fast from light to brown on the stove top. So watch the butter carefully as it cooks. It has several bubbly/foamy stages, beginning with big shiny soapy bubbles. Then, that will subside to smaller bubbles followed by foam that will start to look golden. And that’s when you need to remove the saucepan from the heat.
    Pour the browned butter into a bowl with the milk solids that have browned and fallen to the bottom of the pan. Let it cool before using it in the batter.

    Get cookin’!
    Next, fry shredded apples in butter. How could that ever be a bad thing? Raw apples give off juices during baking, so cooking off some of that liquid in a saucepan just makes good sense. It also give you the opportunity to spice things up with a little cinnamon.

    Mix up the batter.
    All the best blondie ingredients are accounted for here. Such as lots of brown sugar. And this is the stage to add in a little boiled cider to give the apple flavor a boost! Next, mix in the dry ingredients and the pecans.

    13×9 love.
    Spread the batter evenly into a 13×9 inch pan. This recipe makes a big pan of blondies that is made for sharing! Then, you’ll bake it until golden and puffy. And all the while you can enjoy the fragrance that fills your kitchen (which beats any fancy seasonal candle, if you ask me).

    Creamy glaze flavored with boiled cider adds yet another layer of apple flavor. Spread it on and scatter the top with more chopped pecans.

    It’s recipes like this that really make me feel present in the season. And there’s plenty to share! I hope you’ll enjoy making them (and eating them!) as much as I have.
    This blog post is sponsored by Go Bold With Butter! View their other fall recipe right here.

    Brown Butter Apple Cider Blondies

    Heather Baird

    Brown Butter Apple Cider Blondies are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds a toasty note. Browning butter requires an extra step, but it’s so worth it! Boiled apple cider is the secret ingredient that boosts the apple flavor.If you don’t have boiled cider on hand, you can still make this recipe using regular apple cider. See the recipe notes for my suggestions and substitutions.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

    Course DessertCuisine American

    Servings 12

    Equipment13×9 inch baking pan
    Ingredients US CustomaryMetric Fried Apples2 tablespoons butter1 cup grated apple about 2 medium apples1 tablespoon ground cinnamonBlondies3/4 cup butter1 1/2 cups light brown sugar firmly packed2 large eggs2 tablespoons boiled cider2 teaspoons vanilla extract1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup chopped pecansToppings1 cup powdered sugar1 tablespoon boiled cider1 tablespoon heavy cream1/4 cup chopped pecans
    Instructions Fried ApplesMelt butter in a large saucepan over medium heat. Add grated apples and cinnamon and cook while stirring for about 4 minutes until the apples soften.Place fried apples in a bowl and cool.BlondiesPreheat the oven to 375°F. Coat nonstick cooking spray in a 13×9-inch baking pan.Melt butter in a saucepan over medium heat. Cook until the butter foams and steams. Swirl the pan as the foam subsides and closely watch as the butter turns golden brown and solids form. Pour the brown butter into a large mixing bowl and cool for about 15 minutes. Do not let solidify.After letting brown butter cool, add brown sugar, eggs, boiled cider and vanilla extract. Mix well. Add flour, baking powder and salt. Mix until just combined.Fold in the cooled fried apples and chopped pecans into the batter and pour into the prepared baking pan. Spread evenly.Bake blondie batter for 21-25 minutes, or until golden brown. Take out and cool completely.ToppingsWhisk powdered sugar, boiled cider and heavy cream together in a small bowl. Then, spread the glaze over blondies and sprinkle with pecans. Let stand for about 10 minutes.Cut into squares, serve and enjoy!
    NotesSubstitutions
    Substitute 1/4 cup regular apple cider for the boiled cider in the fried apple mixture. Cook the mixture down until all of the liquids have evaporated before using it in the batter. 
    Substitute 2 tablespoons regular apple cider for the boiled cider in the glaze recipe. Add a pinch of cinnamon to add a little color to the glaze, if desired.
    What to expect:
    This is a delicious, chewy fall treat that has huge apple flavor. It’s a great alternative to apple pie at Thanksgiving.
    Browned butter is easy to make but requires a watchful eye. Make it in a stainless saucepan so you can best judge its color. It will be much harder to judge the doneness in a dark nonstick pan.

    Keyword apple cider glaze, boiled apple cider, brown sugar, browned butter, chopped pcans

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Sweet Potato Muffins

    These soft  -packed  are complemented by a crunchy oat and walnut streusel while the  heat of cinnamon and nutmeg add a cozy level of spice. From November/December 2021 issue.  2½ cups (313 grams) all-purpose flour 2 teaspoons (10 grams) baking powder 1 teaspoon (2.25 grams) kosher salt, divided ½ teaspoon (1 gram) ground nutmeg ¾ cup (150 grams) […] LEGGI TUTTO