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Perfect Chocolate Pudding

January 17, 2012 by Laurie Jesch-Kulseth @ Relishing It

As a mother of two little ones, a few years back I embarked on a quest to find the perfect chocolate pudding recipe.  It started because my kids would see those plastic individually-sealed “pudding cups” while grocery shopping.  They begged and pleaded  until I just couldn’t take it anymore, so I broke down and bought them once in awhile.  The thing is, I knew that I could make something that tasted so much better and was less-heavily processed.  Let’s be honest, chocolate pudding isn’t exactly a health food, but I feel better knowing I have control over the ingredient list.  And it’s not like kids are going to stop begging for it.  This is the recipe that I found– and it’s marvelous.

This chocolate pudding is decadent.  It has a deep, rich, cocoa flavor.  So rich, in fact, that I’ve scaled back the amount of chocolate on occasion just to make sure it’s exactly what my kids are looking for.  You may want to do the same, though note that now I generally make it as listed in the recipe.  It’s a good thing Aanen and Aria inherited my out-of-control zeal for chocolate.  The texture is beautifully silky.  It’s substantial, though not overly heavy because it’s based on milk, rather than cream.  And it’s not just for the kids.  This pudding’s flavor is profound enough to make it a versatile all-around dessert.  It’s perfect for a lovely weeknight, or even a more upscale weekend dinner party.

 

Whatever occassion you decide to make it for, know that in my opinion it’s much better served cold.  My kids– quite clearly– agree.  As you can imagine, our evenings get rushed from time to time.  On a few of those occasions, we grew impatient waiting for the pudding to cool.  I served it warm, and it went…nowhere.  I know, I know.  Some of you probably like warm pudding.  But if you know your family prefers it cold, make sure you give yourself plenty of time to allow it to chill.

The Recipe: Perfect Chocolate Pudding

(Makes about 6 ramekins)

1/4 cup cornstarch

1/3 cup granulated sugar

1/2 teaspoon kosher salt

3 cups whole milk

6 ounces good quality semi-sweet chocolate, coarsely chopped

1 teaspoon vanilla extract

Combine the cornstarch, sugar, and salt, in the top of a double boiler.  Slowly whisk in the milk making sure to incorporate all of the dry ingredients.  Place over gently simmering water, stirring occasionally and scraping down the bottom and sides.  Use a whisk, if any lumps should begin to form.  After 15 to 20 minutes, when the mixture should begin to thicken and coat the back of a wooden spoon, add the chocolate.  Continue to stir until the pudding is smooth and thick, about 2-4 minutes.  Remove from heat and add the vanilla.

Strain through a fine mesh strainer.  Or skip this step if you feel that it is smooth enough to your liking.  Ladle pudding into individual ramekins and place plastic wrap against the surface.  Refrigerate for at least 30 minutes, though the longer the better, in my opinion.  Skip the plastic wrap, if you prefer to have “skin” on the top of  your pudding.  Serve with freshly whipped cream and a big ol’ smile!  Enjoy.

Source: Adapted from the Smitten Kitchen

Thanks for dropping by today!

Laurie

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Posted in Dessert | Tagged , , , | 14 Comments »

Szechwan Carrot Soup

January 16, 2012 by Laurie Jesch-Kulseth @ Relishing It

Carrot soup.  It isn’t exactly a cause for celebration, is it?  Carrot soup even sounds dull.  Not this time, though.  I love a dish that takes a reliable, though perhaps uninspiring ingredient, and transforms it into something special.  Here the addition of a few interesting Asian flavors make this carrot soup absolutely delicious.  And as a bonus, this is a perfect weeknight soup.  Chances are the you already have most of these ingredients in your kitchen, and it comes together in less than a half hour.

Like most soups, this recipe has a lot of wiggle room so you can adjust it to fit your palate.  If you like things spicy (like we do) add more red pepper flakes.  Or you may want more peanut butter or sesame oil.  Feel free to experiment.  As always, make sure you taste before you serve it.  Since they remain the central flavor of this soup, it’s worth tracking down organic carrots.  You’ll find the flavor is simply better.  I paired it with this salad (without carrots), and it made a perfect, light weeknight meal.  Hope you enjoy it!

The Recipe: Szechwan Carrot Soup

1/2 medium white onion, chopped

2 celery ribs. chopped

2 garlic cloves, chopped

1 teaspoon olive oil

1 pound carrots, peeled and chopped into 1-inch pieces

1  inch piece of fresh ginger, peeled and chopped

1/4 – 1/2 teaspoon hot pepper flakes, or more to taste

4 cups chicken broth

1 1/2 tablespoon soy sauce

1 teaspoon honey

2 tablespoons creamy peanut butter

1 -2 teaspoons sesame oil

splash of rice wine vinegar or lime juice

Cilantro, chopped for garnish

Heat the olive oil over medium heat in a Dutch oven.  Add the onion, celery, and garlic and cook a few minutes until the vegetables begin to soften.  Add the chopped carrots, ginger, red pepper flakes and broth and simmer until the carrots are soft, about 20-25 minutes.  Stir in the peanut butter, soy sauce, honey, and sesame oil.  Puree with a emersion blender, or transfer it to a regular blender and mix until smooth.  Taste.  Adjust seasonings if necessary.  Add a splash of rice wine vinegar or lime juice.  You may want to add more peanut butter or soy sauce, depending upon your personal taste.  Enjoy!

Source:  Adapted from The Amateur Gourmet

Thanks so much for stopping by Relishing It  — I love hearing from you.

Laurie

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Chorizo and Fire-Roasted Tomato Ragout with Poached Eggs

January 12, 2012 by Laurie Jesch-Kulseth @ Relishing It

My favorite meal of the day?  Easy.  Breakfast.  I don’t recall if I’ve mentioned that before, but it’s worth repeating.  Going out for breakfast is– hands down–the best part of the day.  The morning is full of potential.  Full of promise.  Now my family may ridicule me and my Saturday morning “Time to get up and rock and roll!” mantra, but it’s the weekend and I’m ready to get out the door.  I have coffee shops to get to and patisseries to explore.  But–and I know I’ve mentioned this–the boys (Radd and Aanen) are incorrigible homebodies.  So Aria and I compromise on occassion.  And those weekend mornings that we stay home are pretty great too.  Especially when the breakfast is as delicious as this one.

You are looking at the amazing combination of chorizo sausage, fire-roasted tomatoes, smoked paprika, and poached eggs.  And yes, it tastes as wonderful as it looks.  I love this breakfast dish.  I love the tongue-tingling spice from the chorizo, the acidity of the fire-roasted tomatoes, the smoky complexity of the spices, and of course, those fantastic eggs.  Throw a dollop of harissa on top, and you have a show-stopper for breakfast or brunch.  This one has personality, in spades.

A few pointers on the ingredients:  if you don’t have all of the spices listed, don’t worry.  Use the ones from the recipe that you do have. However…I think you really will want to track down the smoked paprika.  It’s one of the keys to making this dish so tasty.  And, you will use it a lot more than you think in other recipes.  It’s that good.  For the meat, I used ground chorizo sausage.  I’m fortunate enough to live just a few blocks from an excellent co-op, and just a few miles from a year-round farmers’ market.  Both have vast selections of locally produced meats.  The chorizo I use is wonderfully spiced and perfectly salty.  I didn’t add one fleck of salt here.  If you can’t find ground chorizo, just use whatever type you can find.  Cut it into small pieces.  Like the smoked paprika, this dish relies on the unique flavors that it provides.

The Recipe: Chorizo and Fire-Roasted Tomato Ragout with Poached Eggs

(serves 4)

1 tablespoon olive oil

1 pound ground chorizo

1/4 of a large white onion, chopped

2 cloves of garlic, minced

1 tablespoon smoked paprika

1/4 teaspoon EACH of ground ginger, ground allspice, ground coriander, ground turmeric, and ground cinnamon

2 cans of fire-roasted tomatoes (preferably Muir Glen Organic)

6-8 large eggs (depending upon how many you want)

1/4 cup chopped cilantro

2 tablespoons harissa, optional

In a large skillet, heat the olive oil over medium heat.  Add the chorizo and cook a few minutes until cooked through; drain the grease.  Add the onion and garlic to the pan of chorizo and sauté for 2-3 more minutes until softened.

Lower the heat and add all of the spices: smoked paprika, ginger, allspice, coriander, turmeric, and cinnamon.  Let them toast for about 30 seconds.  Add the tomatoes.  Turn the heat up to medium and cook until the mixture has thickened slightly, about 5 minutes.

Gently crack the eggs on top of the mixture, cover, and cook until the whites are set, but the yolk are still soft.  Sprinkle with cilantro and a drizzle of harissa before serving.  Enjoy with some crusty bread!

Adapted from a recipe by Food Blogger/Chef Emily C. Swantner of Epicurean Odyssey  via The Food 52 Cookbook by Amanda Hesser and Merril Stubbs

Hope you all have a lovely weekend!

Laurie

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Posted in Breakfast | Tagged , , , , , | 10 Comments »

Oat and Maple Scones

January 10, 2012 by Laurie Jesch-Kulseth @ Relishing It

Oh, I do love a good a scone.  And I’m not too fussy about the style.  I love cake-like scones with a bit of icing on the top just as much as I enjoy the crumbly biscuit-like versions.  This scone falls firmly into that second category.  It’s substantial.  Dense.  Almost ‘heavy’ (in a good way!) because of all those healthy whole grains packed into such a small treat.  But it also has a nice hint of natural sweetness from the maple syrup, which marries incredibly well with those oats.

These scones come together in a flash, so they are perfect for a lazy weekend morning.  Be sure not to overwork the dough, as the irregular cold butter chunks make for a wonderfully textured scone.  When you bake these, the cold butter leaves behind empty air pockets which add a fantastic, flakey texture.  Yes, chunks of butter are a good thing.   I decided to not put any sugar in the scone (aside from the sprinkles on top), and instead let the sweetness of the maple syrup come through.  It worked perfectly.  I like to eat these treats with a smear of butter and a little maple syrup on the side.  Enjoy!

The Recipe:  Oat and Maple Scones

(Makes 7 round scones or 6 wedges)

1 3/4 cups (235 grams) all-purpose flour

1/2 cup (80 grams) whole-wheat pastry flour

1/2 cup (53 grams) old fashioned rolled oats

3/4 teaspoon kosher salt

1 HEAPING tablespoon baking powder

1/4 cup real maple syrup

1/4 cup, plus 2 tablespoons buttermilk or milk, (use a bit more, if necessary)

3/4 cup (1 1/2 sticks) unsalted, cold butter, cut into small cubes

1 egg, beaten (for egg wash)

About 1 tablespoon turbinado sugar, for sprinkling on the tops

Preheat the oven for 400°F.  Position rack to the middle of the oven.  Line a baking sheet with parchment paper.

Add the flours, oats, baking powder, and salt together into a bowl.  Whisk them together.  With a pastry blender, a fork, or your fingers, work the butter into the flour mixture until it resembles small breadcrumbs.  (Note: a food processor can also be used, but I would recommend mixing in the oatmeal by hand at the very end, so it retains it’s shape.)  It’s ok to have some irregular chunks of butter.  In a small bowl, mix the buttermilk and maple syrup together.  Pour them into the flour mixture and either by hand, or with a rubber spatula mix it all together to form a dough.  Do not over mix.  If the mixture feels too dry, add a bit more milk.  This particular dough should not be sticky.

On a lightly floured surface, pat the dough out until it is about 1 1/4 – inches tall.  Using a 2-inch cutter cut the dough into about 7 rounds and place them on the parchment- lined baking sheet.  Or cut them into 6 larger wedges, if you don’t have a 2-inch cutter.  Using a pastry brush, top the scones with the egg wash and sprinkle with the turbinado sugar.  Bake them for 15-20 minutes, or until they are golden brown.

These scones are best if eaten on the day they are made.  They will dry out a bit after that, but certainly nothing a little smear of butter and a drizzle of maple syrup can’t help.  Enjoy!

Source:  Adapted from Breakfast, Lunch, Tea: The Many Little Meals at Rose Bakery via Smitten Kitchen

Hope you’re all having a lovely week — thanks for stopping by!

Laurie

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Posted in Breakfast | Tagged , , , , | 11 Comments »

Smoked Ham Shank and Apple Soup with Dijon

January 9, 2012 by Laurie Jesch-Kulseth @ Relishing It

Another Monday is here.  Another weekend blew past far too quickly.  I keep waiting for life to slow down– just a bit to let me catch my breath– but with two small children I’m trying to accept the fact that it’s not going to happen.  I know, I know.  It’s only going to get busier as they both grow and start school activities.  Even after a few years, I’m still trying to wrap my head around the pace of it all.  I think that is one of the reasons I enjoy being in my kitchen for those short stretches of free time.  It’s calm.  And I get to determine the speed of most things.  There’s a relaxing orderliness to cooking and baking that I can control.  Of course, it’s also rewarding to get to sit down at the dinner table with my family every night.  So those brief, tranquil cooking times in the kitchen have the added benefit of putting life into perspective.  It’s these little things that help paint the much bigger picture.

During one of my sabbaticals to the kitchen the other day, I made this soup.  I was interested by the fact that it combines two  atypical soup ingredients.  Apples and mustard.  Intriguing, eh?  I thought  it would all come together when I read about the smoked ham shank.  And my hunch was right, though that doesn’t do this recipe justice.  I figured it would be good, but I wasn’t prepared for just how delicious– and unique– this soup really is.  I’ve never had another with flavors even remotely similar to this one.  And that’s a good thing.  It wasn’t overly sweet, despite containing both apple cider and chopped apples.  As for the Dijon mustard– wow!  It’s the star here, adding a brilliant tang.  And though making the ham stock took a few steps, it was so worth it.  It’s a perfectly salted and smokey canvas for the other ingredients.  Once you have the stock prepared, the soup comes together in minutes, so it’s easy to prepare ahead of time.  If you get a chance to sneak away to your kitchen this week, make this soup.  I was so happy I did, and you will be too.

The Recipe: Smoked Ham Shank and Apple Soup with Dijon

(serves 4)

For the Stock:

1 1/2 pounds smoked ham shank

2 3/4 cups apple cider

3 cloves garlic, smashed

1/2 large white onion, rough chopped

For the Soup:

2 tablespoons olive oil

7-8 medium parsnips, peeled and cut into 1/2-inch dice

5 medium carrots, peeled and cut into 1/2-inch dice

1 head garlic, peeled and chopped

1/2 large white onion, chopped

4-5 medium yellow potatoes, such as Yukon Gold, cut into 1/2-inch dice

2-3 tablespoons creamy Dijon mustard

3 tart apples, cored and peeled, cut into 1/2-inch dice

kosher salt and cracked pepper, to taste

To make the stock:  In a large stockpot or Dutch oven, combine the ham shank, 3 quarts water, apple cider, garlic cloves, and 1/2 white onion.  Simmer over medium heat for about 3 hours or until the ham is tender and falls off of the bone.  Remove the ham shank from the stockpot and place on a plate, pull the meat off of the bone and set aside; discard the bone.  Discard the garlic and onion.  Reserve the cooking liquid — you will need two quarts.  Skim the fat off of the ham stock using a ladle.  Discard the fat.

To make the soup:  Heat the olive oil in the Dutch oven over medium heat.  Add the carrots, parsnips, onions, and garlic and cook a few minutes until soft and tender.  Add the potatoes, garlic, apples, ham, and reserved liquid and cook until the vegetables are tender, about 10-15 minutes.  Stir in the mustard and season with salt, if necessary.  Enjoy!

Source: Adapted from The Spotted Pig, New York City  via Darryl Estrine and Kelly Kochendorfer’s Harvest to Heat Cookbook

So glad that you stopped by Relishing It today — hope you enjoy this soup!

Laurie

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Thai-Style Brussel Sprouts

January 5, 2012 by Laurie Jesch-Kulseth @ Relishing It

That’s right.  Those are brussel sprouts.  Every child’s worst enemy.  And this dish is a way to enjoy them the way they were meant to be– fresh, healthy, and delicious.  Brussel sprouts are one of my Dad’s favorite foods.  I never understood that as a kid.  It’s not that I despised the flavor, but I was always a little annoyed by their shape.  Think about it:  while they’re beautiful to look at, they’re not fun to chew.

Several years ago, my ambivilence changed.  I discovered that when shredded, brussel sprouts become so much more palatable.  They still taste fresh and amazing, but it doesn’t feel like you’re chomping on a whole head of cabbage.  Since they’re not so densely packed, they take on the lightness and versatility of a good salad.  And that means you no longer have to eat solitary sprouts, but can add amazing ingredients to make them even better.

Which brings me to this Thai-Style Brussel Sprouts dish.  Honestly, I’ve eaten this at least five times in the last couple weeks.  It’s really not much of a recipe, but more a ‘suggestion of flavors.’  It hadn’t crossed my mind to mix Thai flavors with brussel sprouts, but the minute I read about it, it made sense.  And what a heavenly match it is!  The phrase ‘explosion of flavors’ is over-used, but that’s really what you get here.  There’s the salty tang from the fish sauce, the citrus from the lime, the creamy crunch from the peanuts, and that slow burning heat from the Sriracha.  And they all coat those beautiful, fresh, brussel sprouts.

The Recipe: Thai-Style Brussel Sprouts

(Makes about 4 servings)

2 tablespoons olive oil

1 pound of brussel sprouts, shredded

2-3 teaspoons fish sauce, add more to taste

1/4 cup chopped cilantro

1/2 cup chopped peanuts

Lime wedges

Sriracha chili sauce, to taste

In a large skillet heat the olive oil on medium-high heat.  Add the shredded brussel sprouts.  Sauté until they begin to soften and brown just a bit, about 4-5 minutes, stirring frequently.  Remove from heat.  Stir in the fish sauce.  Mix in the cilantro.  Squeeze some lime juice over everything.  Adjust seasonings if necessary.  Top with chopped peanuts and a few drops of the Sriracha chili sauce.  Enjoy!  And remember to share.

Source: Adapted from The Kitchn

Thanks for stopping by to visit today!  Have a wonderful weekend!

Laurie

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Homemade Pizza 101

January 4, 2012 by Laurie Jesch-Kulseth @ Relishing It

Had enough heavy Holiday foods and sweets yet?  Me too.  I figure it’s time to get back to a few delicious everyday recipes.  Now that it’s just you, me, and Winter, we can make all sorts of great dishes for no good reason other than because we want to.  Today, it’s homemade pizza.  What’s more ‘everyday’ than that?  This is the perfect stay-at-home meal that’ll make you happy you didn’t head out into the wind and cold searching for a restaurant this weekend.  The base here is my go-to pizza crust (though, admittedly, I love this one by Zoe Francois as well).  This multi-flour pizza crust tastes amazing and it’s ridiculously easy to throw together.  It never fails me.

I know, I know– we’ve all made homemade pizza, so why should you try this recipe?  I guess three reasons come to mind.  First, the crust here combines three different flours.  They give the dough more depth, more heartiness.  While you may find it a bit more difficult to track down the rye flour, it’s worth making the effort.  And even if you can’t, add in more regular flour to ensure that the total amount is about 14 ounces.  This dough is easy to make ahead of time.  While it’s ready in just over an hour, if you want to let it sit in the refrigerator for a day or so, you’ll really notice that the flavors deepen.

Reason number two for following this recipe is the pizza stone.  Sure, it isn’t actually part of the recipe, but if you’ve been disappointed by your homemade efforts in the past, a decent pizza stone can make a huge difference.  Go buy one– now.  They vary in price and size, so pick one that fits your needs.  The stone is a must-have for a decent crust.  You’ll want the crust to begin baking on contact.  It adds that nice crunchiness that so many homemade efforts are missing.  I’ve experimented with this pizza crust recipe over the years, and finally found that using the heated stone– as well as rolling out the crust very thin— makes all the difference.  It is perfectly crispy, yet still substantial.

Reason number three is the ingredients.  Of course we all like different toppings, but if you haven’t tried ricotta cheese, olive oil, and fresh herbs on your pizza, you’re missing out.  Try it.  I insist.  Ricotta provides such a delightful creaminess, that nicely balances the salt so prevalent in other ingredients.  And olive oil and fresh herbs add a vibrancy that so many pizzas lack.  (Note, if you put herbs on your pizza, put those on after its baked to avoid burning them.)  If you’re curious, the pizza in the photographs contains olive oil, sliced garlic, roasted red pepper, spinach, ricotta cheese, grated mozzarella, parmesan, and red-pepper flakes.  Give it a try, or experiment for yourself.  Either way, have a wonderful pizza night this weekend with your family!

The Recipe: Homemade Pizza Dough

(Makes enough for 2 medium pizzas or several individuals)

1 teaspoon instant or rapid-rise yeast

2 cups unbleached all-purpose flour  (note: the total weight of all the flours combined should be about 14 ounces)

3/4 cup whole wheat flour

1/4 cup rye flour

2 teaspoons kosher or sea salt

1  to  1 1/4 cups water heated to 100-110°F

2 tablespoons, plus 1 teaspoon olive oil

Making the Dough: Using a food processor fitted with the dough blade, add the flours, salt, and yeast (of course this can all be done by hand, if you don’t have a food processor). Pulse it a few times to combine.  Turn the machine on and add 1 cup water plus 2 tablespoons olive oil slowly into the feed tube.  Process for about 30 seconds and then slowly add the remaining 1/4 cup of water, a little bit at a time, until the mixture forms a dough ball and begins swirling around the processor. You may not need the entire 1/4 cup of water.  It should be slightly sticky to the touch.  If it’s too dry, add a bit more water.   Turn the dough onto a slightly floured work surface and knead by hand for a minute or so.  Place dough into a bowl greased with the remaining teaspoon of olive oil.  Cover with plastic wrap and let rise in a warm, draft-free area until doubled in size, 1-2 hours.  At this point, you can use the dough immediately.  Or you can deepen the flavor and refrigerate it over night.  If you have the time, a slow-rise in the refrigerator for 6-8 hours is also an option.  You may also freeze the dough.  Defrost in a covered bowl in the refrigerator or at room temperature.  I’ve kept my dough in the refrigerator for several days and it just seems to deepen the flavor.

Getting ready to make the pizza:  Place your pizza stone on the middle rack in your oven.  Preheat the oven for as high as it will go, mine is 500°F, for 30 minutes before you place your pizza on the stone.   On a floured surface, roll your pizza dough out to your desired thickness (I suggest going very thin!).  Generously flour a pizza peel or the back of a large cookie sheet and place the rolled-out dough onto it.  Make sure you can move the dough around with ease, as it will need to slip off of the surface and onto the pizza stone very quickly.  Place your toppings onto the pizza.  Make sure to drizzle any olive oil onto the pizza after it is on the stone, if need be, or it will run everywhere during the transfer.  Open the oven and pull out the rack.  Gently and very confidently slip the pizza onto the stone.  Make sure to start at the end of the stone furtherest away from you.  Close the oven door and let bake until the cheese is a deep golden brown and done to your liking.  Check it often, it will take about 5- 7 minutes. However, every oven is different, so do not rely on this number too heavily.

Source: Adapted from Mark Bittman’s How To Cook Everything

So glad to stopped by Relishing It today!  I love having your company.

Laurie

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Gougères

December 29, 2011 by Laurie Jesch-Kulseth @ Relishing It

New Years Eve!  It’s that time of year when I get ready to open a bottle of champagne, nuzzle into a warm blanket with my hubby by the  fireplace, and watch people on television shiver in Times Square.  What?  Alright, I admit that we used to go out and tear it up, but for the last several years I’ve preferred the comfort of home and family to fighting the crowds and weather.  Now that doesn’t mean I don’t enjoy a few nice glasses of bubbly and good food on New Year’s Eve.  Honestly, if I could only choose one alcoholic beverage for the rest of my life, I would choose champagne EVERY TIME.  And every time I drink it, I make these incredible little gougères.

Gougères are little rich, perfect French pastries.  And since they’re French, they’re loaded with butter and cheese.  Basically they are  savory cream puffs.  They are crusty and golden on the outside and tender and eggy on the inside.  Pairing food with wine can be challenging, but matching these gougères with champagne is a no-brainer.  The cheese lends a wonderful saltiness, and the buttery richness of the pastry works so well with a good sparkler.  I’m telling you, the combination is divine.  If you can’t get your hands on a gruyere cheese, a nicely aged white cheddar is a good substitute.

As an added bonus, making them is almost fool-proof.  And it doesn’t take very long from start-to-finish to be nibbling on these little morsels.  Even better, you can make them ahead of time if you’re entertaining.  After the dough is made, drop them by a tablespoon onto a parchment paper lined cookie sheet– no need to space them far apart– and freeze.  Once they are frozen, throw them all into a freezer bag and keep until you’re ready to bake.  Use them directly from the freezer, no need to thaw.  They will require a bit longer to bake this way, but they’re very convenient.  These are wonderful to keep on hand if you happen to want to have a glass at night with your spouse, after your children go to sleep (ahem).

The Recipe: Gougères

(makes about 2 1/2 dozen)

1 stick (8 tablespoons) unsalted butter

1/2 cup whole milk

1/2 cup water

3/4 teaspoon kosher salt

1 cup all-purpose flour

5 larges eggs, at room temperature

1 1/2 cups (6 ounces) coarsely shredded gruyere cheese

Preheat oven to 425°F.  Line a large baking sheet with parchment paper.

In a medium saucepan over high heat, bring the butter, milk, water, and salt to a rapid boil.  Once it is boiling, add the flour all at once and vigorously stir the mixture with a wooden spoon. Lower heat to medium-low.  It should form a ball quite quickly.  Once the ball has formed, continue to “dry out” the mixture for another minute over the heat.  A slight crust should have formed on the bottom of the pan.  Remove dough from heat and let cool for a couple of minutes.

Add the dough to a bowl of a stand mixture fitted with a paddle attachment (or use a wooden spoon).  Begin to add the eggs one by one, being sure to fully incorporate each egg before adding another.  The dough will look as though it has separated, but rest assured that after the last egg is added, it will come together.  Lastly, mix in the shredded cheese.

Using a tablespoon, drop the dough onto the lined baking sheet.  Leaving about 2 inches between each of them.  Bake for about 15 minutes, or until the gougers are firm, beautiful golden brown, and have a wonderful smell to them.  If making them from the freezer, you will need to bake them a bit longer.  Enjoy these beauties warm or at room temperature and most definitely with a glass of champagne.

Source:  Adapted from Dorie Greenspan’s Around My French Table

Thanks for stopping by today — may you all have a safe and wonderful New Year’s!

Laurie

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Double-Dark Chocolate Thumbprints

December 21, 2011 by Laurie Jesch-Kulseth @ Relishing It

I intended to get this to-die-for cookie recipe to you earlier this week, but I’ve been (more than) a bit under the weather with a cold.  In any case, you still have a time to whip out a batch of these little treats.  Trust me here– they will not be passed over on the cookie platter.  The inspiration for these double-dark chocolate thumbprint cookies is chocolate mousse.  Is there anything better than chocolate mousse?  Anything?  I’ve tried to capture how light and airy they are in this picture of the batter.

The cookies crisp-up around the edges, yet stay soft and tender in the middle.  They’re almost like biting into a little pillow of chocolate.  And of course I’m a sucker for ganache, so these little gems are right in my wheel house.  My family and friends love these cookies, and I think you will too.

I’ll be on the road for the next few days, since we’re packing up the presents and the kids and traveling back to North Dakota to be with our families for the holidays.  I’m so excited!  Even the prospect of facing a nine-hour drive each way with a three and five-year-old can’t dampen my spirit– at least not yet.  The weather looks good, with no blizzards in the forecast.  Fingers crossed.   Happy holidays to all of you!

The Recipe:  Double-Dark Chocolate Thumbprints

(Yields about 2 1/2 dozen)

For the cookies:

6 ounces (1 1/2 cups) unbleached all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

4 ounces (1/2 cup) unsalted butter, softened

1 1/3 cups granulated sugar

1 1/2 ounces (1/2 cup) natural, unsweetened cocoa powder

3 large eggs, room temperature

1 teaspoon vanilla extract

3 ounces bittersweet chocolate, melted and cooled slightly

Sea salt, for sprinkling

For the chocolate filling:

3 ounces bittersweet chocolate, coarsely chopped, (1/2 cup)

2 ounces (4 tablespoons) unsalted butter, cut into 3 pieces

Position rack in the center of the oven and preheat to 350°F.  Line cookie sheet with parchment paper.  In a medium bowl, whisk the flour, salt, baking powder, and baking soda.  Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes.  Scrape down the sides of the bowl.  Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, add the vanilla along with the last egg.  Continue mixing on medium speed until well blended, about 1 minute.  Add the cooled, melted chocolate and mix until just blended, about 30 seconds.  Add the flour mixture and mix on low speed until well blended, about 1 minute.

Using a mini-scoop, drop the dough onto the prepared cookie sheet.  Do not flatten.  Bake until the cookies are puffed and the tops are cracked and look dry, 10-11 minutes.  Remove from oven and immediately make a small, deep well in the center of each of them using the end of a thick handled spoon or the back of a measuring spoon.  Sprinkle with sea salt while they are warm.  Let sit on cookie sheet for a couple of minutes, then transfer to a cooling rack.

Meanwhile,  melt the chocolate and butter in the microwave.  Stir every 20 seconds until melted and smooth.  Let cool and thicken a bit.

When cookies are somewhat cool, fill them with the chocolate filling using a teaspoon.  If the filling becomes too thick, just microwave it for a few seconds longer.  The chocolate will completely set in the cookies within an hour.  They keep well in an airtight container for days.  Enjoy!

Source:  Adapted from Fine Cooking Dec/Jan 2011

Thanks for stopping by Relishing It today!  I hope you all have a wonderful holiday filled with much happiness.  See you next week.

Laurie

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Stollen

December 14, 2011 by Laurie Jesch-Kulseth @ Relishing It

Apparently this is the month I make treats that I’ve had in mind for years, but never gotten around to.  First it was this amazing chocolate mint cake that I thought about for a decade, now it’s a gorgeous stollen.  Hey, I’ve only lusted after this fantastic bread for 9 years.  I know many of you plan to entertain family and friends for the holidays, so put this one on your list.  It really stands out from the crowd.  This stollen is not only beautifully interesting, it’s absolutely delicious.  It’s loaded with good things like dried fruit, almonds, lemon and orange zest; and great things like…cognac!

The sweetness is very subtle, mostly coming through the dried fruits, though the icing is there just to make you want to keep coming back for another bite.  Though there’s a real heft, somehow the the bread stays so tender and almost delicate.  Don’t let the thought of dealing with yeast deter you here, either.  This bread may look or even seem a bit daunting, but it’s not.  The recipe is simple.  I used a stand mixer, though the entire recipe can be made in a large bowl with a wooden spoon.  It’ll take a little muscle power, but not much.  One of the reasons this bread turns out so brilliantly is due to not overworking the dough.

One final perk is that the stollen keeps well.  Of course I had a slice of it when it was still warm– because really, there was no stopping me.  It was incredible.  But here’s the thing, it was still incredible the next day and the day after that.   To store it, I simply applied plastic wrap around the cut ends and kept it in a air-tight container.  If you are busy and don’t want to deal with breakfast, this works perfectly.  Serve it along with juicy clementines and maybe even a mimosa.  Your guests will love you even more than they already do.

The Recipe:  Stollen

(makes one large wreath-shaped loaf)

5 1/2 cups unbleached all-purpose flour, sifted, plus more for work surface

6 tablespoons granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground mace

1/4 teaspoon freshly grated nutmeg

1 cup milk, warmed

1 1/4 sticks (10 tablespoons) unsalted butter, melted plus 2 more melted tablespoons for brushing, plus more for bowl

1 1/2 ounces (2 envelopes) active dry yeast or 1 ounce fresh cake yeast, dissolved in 1/4 cup warm water

3 large eggs, lightly beaten

1 1/4 cups currants soaked in 1/4 cup cognac or brandy

1 cup golden raisins and 1/4 cup dried cherries soaked in 1/4 cup orange juice

1 1/4 cups blanched almonds, chopped (see note)

3/4 cup dried apricots, chopped

Zest of 2 oranges

Zest of 1 lemon

1 cup confectioners’ sugar

3-4 tablespoons orange juice

Note:  To blanch almonds place them in a bowl and pour boiling water over them.  Let sit for a minute.  Then begin to “slip” the peelings off of them with your fingers.  Don’t let them sit in the water too long, or they will become soggy.  It’s best to blanch the almonds in advance, so they have time to dry before being mixed into the dough.

In two small bowls — soak the raisins and cherries with the orange juice and the currants with the cognac.  Set aside.  In a small saucepan with the heat on medium, combine the butter and milk until melted.  Set aside to cool for 5 minutes.

Sift together the flour, sugar, salt, mace, and nutmeg into the bowl of a stand mixer fitted with the paddle attachment.  With the mixer on low, add the milk and butter.  Add the yeast and eggs and mix until combined.   Detach the paddle attachment and put on the dough hook.  On top of the dough, sprinkle the currants, raisins, and cherries along with their soaking liquids.  Add the orange zest, lemon zest, apricots, and almonds.  Turn on the mixer and “knead”  until everything looks combined, roughly 2-3 minutes.  Be careful not to overwork the dough.

Turn dough out onto a lightly floured surface.  Knead by hand for a few seconds, adding more flour if the dough is too sticky.  Form a ball and place into a large buttered bowl.  Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough.  On a lightly floured surface, roll dough out into a 16 x 24 rectangle and 1/4 – inch thick.  Starting with the long side,  roll the dough tightly into a long, thin cylinder.  Carefully transfer dough to a large baking sheet lined with parchment paper.  Form a wreath shape and join the ends together by pinching with fingers to make it stick.

Using a sharp kitchen shears, make cuts along the outside of the circle, in 1- inch intervals, cutting 2/3 of the way through the dough.  Twist each segment outward, forming a wreath shape.

Preheat oven to 375°F.  Cover the dough with a clean kitchen towel and let rise for about 1 hour. The dough all not rise all that much. Brush dough with remaining 2 tablespoons of melted butter.  Bake until golden brown and crusty, about 35-45 minutes.  Place baking sheet on a wire rack to cool.

Mix the confectioners’ sugar with the orange juice.  Drizzle over the stollen.  Serve warm, if desired.  Keeps very well in an airtight container and plastic wrap snug around the cut ends.  Enjoy!

Source:  Adapted from Martha Stewart’s Holiday Baking Special Issue, 2002

Thanks for stopping by Relishing It today!

Laurie

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