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We are past Christmas now and past New Years. Which means it’s time for hibernation and comfort foods for the winter! Weekend crockpots, sweets for breakfast, everything you need to stay warm in the cold months of Minnesota!

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BEAR CLAW PASTRY

Almond Filling

1 1/4 c. blanched slivered almonds

3/4 c. granulated sugar

9 Tbsp. salted butter, at room temperature 

3 Tbsp. all-purpose flour, plus more for dusting

1 tsp. almond extract

1 tsp. kosher salt

1 large egg, plus 1 egg yolk

Pastry

1 (17.3-oz.) package frozen puff pastry, thawed

1 large egg, beaten

1/2 c. sliced almonds

Glaze

1 c. powdered sugar

3 tsp. milk

Preheat the oven to 400°F. Line 3 baking sheets with parchment paper.

For the almond filling: In a food processor, combine the blanched almonds and granulated sugar, and process until finely ground, about 1 minute. Add the butter, flour, almond extract, salt, egg, and egg yolk, and process until smooth. Transfer the filling to a pastry bag or 1-gallon zip-top plastic bag, and set aside.

For the bear claws: On a lightly floured work surface, roll out 1 of the puff pastry sheets to an 11-inch square. Using the creases left on the dough from being folded as a guide, cut the puff pastry into 3 equal strips (about 3 1/2 inches by 11 inches).

Cut a 1/2-inch opening at the tip of the pastry bag. Pipe a line of the almond filling down the center of each pastry strip. Lightly brush some egg wash along one of the long edges. Fold one long side of the dough over the filling to encase it; seal the two joined long edges using your hands (there's no need to seal the shorter ends). Using a small, sharp knife, cut each of the strips into 3 pieces (about 1 3/4 inches by 3 1/2 inches), then cut 3 slits (about 1/2 inch) in the filled side of each pastry, leaving the sealed side intact. Be sure to cut just to the center of the pastry. Transfer the pastries to a lined baking sheet (6 on each) and curve them back a little to open up the “claws.” Repeat the process with the second sheet of puff pastry and remaining almond filling.

Brush the tops of the pastries with the remaining egg wash and scatter the sliced almonds over top. Chill in the fridge for at least 30 minutes and up to 12 hours (if chilling longer than 2 hours, cover with plastic); the puff pastry should be firm to the touch after chilling. 

Bake one pan at a time until the tops are golden brown, 16 to 18 minutes. The filling will spread out a little as the bear claws bake. If desired, tear away any crispy edges and use a skewer to push any filling back into the opened slits while still warm. Allow the claws to cool completely on a wire rack, about 15 minutes.

For the glaze: Meanwhile, place the powdered sugar in a small bowl and whisk in the milk a little at a time until the glaze reaches a pourable, glue-like consistency. Drizzle the glaze over the cooled pastries in a zigzag pattern.  

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SHEET PAN BISCUIT BREAKFAST 

SANDWICHES

12 frozen buttermilk biscuits 

2 Tbsp. mayonnaise

1 Tbsp. dijon mustard

2 tsp. honey

1 lb. breakfast sausage

1/2 medium yellow onion, chopped

9 large eggs, divided

2 oz. cream cheese, cubed and softened

1/2 tsp. kosher salt 

1/4 tsp. ground black pepper

2 Tbsp. unsalted butter

2 green onions, thinly sliced

12 cheddar cheese slices 

1 Tbsp. everything bagel seasoning

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

On the prepared baking sheet, arrange the biscuits in a 3-by-4 rectangle with the sides of the biscuits touching. Bake until tall and golden brown, 30 to 35 minutes. Allow to cool while preparing the other ingredients.

Meanwhile, in a small bowl, combine the mayonnaise, mustard, and honey.

In a large nonstick skillet over medium heat, cook the sausage and onion, stirring frequently, until the sausage is no longer pink and the onion is softened, 8 to 10 minutes. Remove the sausage mixture to a plate and wipe out the skillet.

In a medium bowl, whisk together 8 eggs, cream cheese, salt, and pepper.

In the same nonstick skillet, melt the butter over medium-low heat. Add the eggs and let cook in a single layer for about 30 seconds. Stir, occasionally, for the next 1 to 2 minutes to create large curds of scrambled egg. Once the eggs are set, but still look slightly wet (like soft-scrambled eggs), remove from the heat. Fold in the green onion and immediately transfer to a plate.

Using a serrated knife, cut crosswise through all of the biscuits at once to divide the top half from the bottom (keeping the biscuits attached to one another). Place the bottom half of the biscuits on a parchment-line baking sheet. Spread with the mayonnaise mixture, then top with a single layer of sliced cheese. Add the sausage mixture in an even layer, then add the eggs in an even layer. Top the eggs with another single layer of sliced cheese. Top with the top half of the biscuits.

In a small bowl, beat the remaining egg. Brush the top of the biscuits with egg wash and sprinkle with everything bagel seasoning. Bake until the biscuits are toasted and the cheese is melted, 10 to 12 minutes. Pull the biscuits apart and serve warm.

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CRANBERRY SCONES

For the Scones:

2 c. all-purpose flour

1/3 c. granulated sugar

2 1/2 tsp. baking powder

3/4 tsp. kosher salt

1/2 c. unsalted butter, cold and cut into 1/2-inch pieces

1 c. dried cranberries 

1 1/2 tsp. chopped fresh rosemary

1 c. plus 1 tbsp. heavy cream 

2 1/2 tsp. orange zest

For the Glaze:

1/2 c. cranberry juice

1 c. powdered sugar

Pinch of kosher salt

1 to 2 drops pink food coloring (optional)

For the scones: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter, blend the butter into the flour mixture until the butter resembles small peas and is evenly incorporated. Stir in the cranberries and rosemary. In a small bowl, stir together 1 cup of the heavy cream and the orange zest; add it to the flour mixture and stir until just combined.

Turn the dough out onto a clean work surface and, using floured hands, shape into a rough ball. Pat the dough into an 8-inch round disc (about 3/4-inch thick). Using a bench scraper or chef's knife, cut the disc into 8 even wedges. Transfer the wedges to the prepared baking sheet. (Scones can be frozen for up to 1 week. Don't thaw before baking.)

Brush the top of each wedge lightly with the remaining 1 tablespoon of heavy cream. Bake until lightly browned and risen, 22 to 25 minutes, or 24 to 26 minutes if baking from frozen. Transfer the scones to a wire rack to cool for at least 10 minutes.

For the glaze: In a small saucepan, cook the cranberry juice over medium heat until reduced to 2 tablespoons, 8 to 12 minutes. Remove to a small heatproof bowl and let cool for 5 minutes.

Add the powdered sugar and salt to the reduced cranberry juice, and 1 to 2 drops of pink food coloring, if you like. Whisk until smooth. Drizzle the glaze over the scones. Let stand for 15 minutes for the glaze to harden.

TFD: One kind word can warm three winter months.

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