Monthly Archives: December 2017

Cranberry Eggnog Scones

This scone is like taking a bite of Christmas, eggnog and bourbon soaked cranberries…. the perfect start to Christmas morning or perhaps your perfect morning for these scones are New Year’s weekend , when you still have the last of the eggnog left and you are wondering how to use it. I do think this recipe is worthy buying some eggnog for your holiday but if you don’t have any eggnog, please feel free to replace the 1 cup of eggnog with 1 cup of heavy cream.

From by the bay, wishing you sweet eggnog food memories!

Maryann

Cranberry Eggnog Scones

Makes approximately 8 sconces

Ingredients

  • 1/4 cup bourbon or rum or apple juice depending on preference ( I use Bourbon)
  • 3/4 cup dried cranberries
  • 2 3/4 cups all purpose flour
  • 6 tablespoons sugar
  • 1 1/2 tablspoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup ( 1 stick) unsalted butter, chilled and diced
  • 2 large eggs
  • 1 cup chilled eggnog, plus more for brushing
  • Demerara or raw sugar (for sprinkling)

Directions

In a small sauce pan add bourbon and dried cranberries. Bring to a simmer and stir a few times. Turn off heat and  set aside for 15 minutes. There liquid should be soaked up by the cranberries , if not strain any remaining liquid and set the cranberries aside. Preheat oven to 400 degrees F. Sift flour and baking powder into a large mixing bowl. Add sugar and salt and whisk together. Add butter and blend with fingertips until mixture resembles a coarse meal. Mix in cranberries. Whisk eggnog and eggs in a small bowl and add to the flour mixture. Stir until just combined do not overwork. Transfer dough to a lightly floured work surface and pat to 1 inch round. Cut out rounds using 3 inch cookie cutter. Gather dough to cut additional rounds. Transfer scones to a parchment lined baking sheet. Brush dough with eggnog and sprinkle with demerara sugar. Bake scones for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until golden brown approximately 15 to 20 minutes. Cool slightly and serve warm or at room temperature. Scones are best eaten same day.

Peppermint Shortbread

Well, with Christmas fast approaching, perhaps you are looking for that perfect Christmas cookie for your platter or maybe you are looking for something new to add to try for the holiday. Well, search no more this is soon to be your favorite cookie. Consider a cookie that combines the taste of shortbread, candy canes and chocolate……….what????

Yes, your Christmas dreams should have visions of peppermint shortbread dancing in your head! If you don’t care for chocolate and yes there are some who don’t , this cookie is delicious without chocolate too. I only dip half of my cookies and both versions are eaten quickly!

From by the bay, wishing you sweet peppermint shortbread food memories!

Maryann

Peppermint Shortbread

Adapted from Ina Garten Shortbread recipe 2008 as published for the Food Network

  • 3/4 pound unsalted butter , at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all purpose flour, plus extra for dusting
  • 1/4 teaspoon salt
  • 3/4 cup red and green peppermint candy crunch ( crushed into small pieces)
  • 6 to 7 ounces good quality dark chocolate

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Add the candy crunch and mix through. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 2″ round cutter. Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/3 to 1/2  of each cookie with just enough chocolate to coat it. Place on a rack so chocolate can set. Place in an airtight container until ready to serve.

Pear Cranberry Bread Pudding

Add this delicious recipe to your holiday line up! This recipe for Pear Cranberry Bread Pudding is quick to assemble making  for a perfect ending to a holiday meal serve warm with vanilla ice cream or fresh whipped cream, an excellent addition to your holiday buffet along side a baked ham or use in place of french toast for breakfast or brunch with powdered sugar on top and a little warm maple syrup served on the side along with sausage or bacon! The cranberries give it a festive note. This bread pudding uses brioche bread that is toasted , it can be fresh or stale bread. No need to wait hours or overnight for soaking the bread pudding in the milk and eggs, just 5 to 10 minutes, so it can be assembled last minute. Try and enjoy this holiday season!

From by the bay wishing you yummy bread pudding food memories!

Maryann

Pear Cranberry Bread Pudding

Serves 6

Ingredients

  • 1 pound broiche, cut into 1 inch cubes, with crust ( 1 loaf of broiche from 14 to 16 ounces )
  • 5 tablespoons butter
  • 3 large pears ( such as Bosc) peeled, cored and cut into 1/2 inch cubes
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup brandy such as Calvados
  • 1/2 cup dried cranberries
  • 4 large eggs beaten
  • 3 cups milk
  • 1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F. Spread the bread cubes evenly on a large rimmed baking sheet and toast in the oven until golden and dry, approximately 15 minutes. In the meantime, melt 2 tablespoons of butter in a medium saute pan, then add the pears and 1/4 cup sugar. Continue to cook over moderate heat, stirring occasionally until the pears become soft and caramelized, approximately 15 minutes. Stir in cinnamon. Remove from heat, then add the brandy and cranberries. Stir well. The mixture should be syrupy and thick, if not place back on a low heat until it’s syrupy. Set aside. In a large bowl beat together the milk, eggs, 3/4 cup of sugar and vanilla extract. Melt the remaining 3 tablespoons of butter. Brush a  8″ by 11″ baking dish with about 1/3 of the melted butter. Add the bread cubes and then the custard mixture, stir well coating the bread cubes. Next add the pear and cranberry mixture to the bread and custard, mix again well. Let stand for 5 to 10 minutes so the bread will soak some of the custard. Place in the oven and bake for approximately 50 minutes until golden brown and the custard is set. Remove from oven and let cool slightly. To serve sprinkle with confectioner’s sugar and then serve with whipped cream or ice cream if serving for dessert.

Note: If not serving immediately, cover with foil to keep warm . Serve within the hour.