December 16, 2022 at 11:57 a.m.
Christmas can be a time to experiment
I’m going to tackle a few more complex recipes in the space this week, but all are wonderful Christmas ideas if you have the time and confidence to make them! I promise you, they’ll be a hit at any Christmas gathering you make it to!
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HOT COCOA COOKIES
COOKIES
8 tbsp. unsalted butter, at room temperature
1/2 c. hot chocolate mix or 3/4 c. sweet ground chocolate
1/3 c. light brown sugar, packed
1 tsp. baking powder
1/2 tsp. salt
1 tsp. espresso powder, optional; for enhanced flavor
1 large egg
1 tsp. vanilla extract
1 1/4 c. all purpose flour
1 1/2 c. mini chocolate chips
TOPPING
5 1/2 dozen bittersweet chocolate wafers, or other high-quality chocolate wafer
Peppermint crunch, cocoa nibs, or chopped nuts, for garnish
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
To make the cookies: Combine the butter, hot chocolate mix, brown sugar, baking powder, salt, and espresso powder in a mixing bowl. Beat until the mixture is smooth.
Add the egg and vanilla, and beat until thoroughly combined.
Weigh your flour; or measure it by gently spooning it into a cup, then level- off any excess. Add the flour to the cookie mixture, stirring to combine.
Mix in the chips and cocoa nibs.
Drop the dough by teaspoonfuls onto the prepared baking sheets - a teaspoon cookie scoop works well here. Space the cookies at least 2 inches apart.
Bake the cookies for 8 to 9 minutes, until the surface is set, but the cookies aren't quite fully baked.
Take the cookies out of the oven and press a chocolate disc into the center of each cookie.
Return the cookies to the oven for 1 to 2 minutes longer, until the chocolate begins to turn shiny and softens.
Remove the cookies from the oven once again, and sprinkle the melted chocolate disc with your garnish of choice.
Allow the cookies to cool right on the baking sheet until the chocolate disks are set.
Store well-wrapped cookies at room temperature for a week or so; freeze for longer storage.
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PROSCIUTTO WRAPPED PORK LOIN
1/2 c. fresh parsley
1/4 c. fresh sage leaves
1 tbsp. Dijon mustard
1/2 shallot, coarsely chopped
2 tbsp. extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 pork loin (3 to 5 pounds)
12 slices prosciutto
1/2 c. packed brown sugar
1/2 c. maple syrup
2 tbsp. spicy BBQ sauce
2 star anise pods
1 cinnamon stick
Zest of 1 orange
1/2 jalapeño pepper, seeded
4 tbsp. (1/2 stick) unsalted butter
3 cloves garlic
2 to 3 sprigs fresh rosemary
Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
When you're ready to roast the pork, preheat the oven to 425 degrees F.
Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.
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ORANGE & MAPLE ROASTED BUTTERNUT SQUASH
1 butternut squash (about 2 1/2 lbs.), peeled, halved, seeded and thinly sliced
2 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 tbsp. pure maple syrup
Zest and juice of 1 orange
2 tbsp. chopped fresh flat-leaf parsley
Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.
TFD: When we remember a special Christmas, it is not the presents that made it special, but the laughter, the feeling of love, and the togetherness of friends and family that made that Christmas special.
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