Easy Holiday Baking – Lemon Madeleines

These little gems are best eaten shortly after they come out of the oven, but the batter can wait in the refrigerator until you are ready to bake and this is why I love them for entertaining.  Typically served with coffee or tea, these little ‘cakes’ are beautiful on any cookie tray.  You can even bake them ahead of time and freeze them.  If you choose this route, let them come to room temperature first and then dust them with powdered sugar before serving.

Lemon Madelines Photo by Elizabeth Poisson

Some of my other favorite holiday baking recipes are Buche de Noel; Chocolate Rosemary Tart; Holiday Pumpkin Roll; Apricot Orange Pound CakeChocolate Candy Cane Cookies; Pear Frangipane TartWhite Chocolate, Cranberry, Pecan Bars; Snickerdooles; and Lemon Curd Cheesecake.

 

Lemon Madelines Photo by Elizabeth Poisson

Lemon Madeleines
I used to make these for the girls as an afternoon snack on winter days.  The initial recipe comes from Dorie Greenspan, my hero, in Baking with Julia and then was first published in Sugar & Salt: The Blue Book.

3 tablespoons unsalted butter, melted, plus a little extra for the madeleine pan
1 1/4 cups sifted cake flour
1/8 teaspoon table salt
2/3 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 teaspoons lemon zest; about 1 lemon

Preheat oven to 400°F. Butter 12-cookie madeleine pan generously. Sift the flour and 1 tablespoon of sugar onto parchment paper or waxed paper and set aside. Combine the sugar and eggs in a mixing bowl and immediately begin to whisk with either the whisk attachment or a hand-held mixer until the color has lightened considerably; the volume has tripled and the mixer forms ribbons on the surface for 10 seconds or so. Add vanilla extract, lemon extract and lemon zest and whisk briefly. Remove the bowl from the mixer and fold in the sifted flour and sugar in thirds. Add a little bit of the batter to the melted butter and gently fold, then fold the butter mixture into the rest of the batter in the mixing bowl. Do this ever so gently. Rest the batter in the refrigerator for at least 1 hour. Spoon half of the batter into prepared pan. Bake for 5 to 6 minutes or until the cookies are spongy in the middle. Remove from pan and set on a cooling rack. Wipe the cookie pan clean, butter again generously, spoon rest of batter into the forms and bake again for 5 to 6 minutes.

Makes 24 cookies

Annie
Yum!

Holiday Baking – White Chocolate, Cranberry, Pecan Bars

The windows are slightly foggy in the corners and the house is filled with the redolent smells of baking chocolate, toasted coconut, and warm pecans.  Right now, there might not be anything more tempting.  All the while outside, the wind howls and the snow pelts the side of the house.  Occasionally, a large mound of snow will slide off the roof to announce itself and inside, we are warm and cozy, baking one of our many holiday gifts.  Later, when the wind dies down, I’ll go for a snow shoe in the field out back.  If it’s really late, I’ll cross my fingers the sky is clear and the moon lights the way.  Moments like these have me feeling grateful for family, warmth, small houses, little things, rosy cheeks, and Maine winters.

White Chocolate, Cranberry, Pecan, and Coconut Bars Photo by Elizabeth Poisson

White Chocolate, Cranberry, and Pecan Bars
We also called these Everything-But-the-Kitchen-Sink Bars.  They first appeared in At Home, At Sea: Recipes from a Maine Windjammer and this is a riff on that original recipe.

Crust
1 cup (2 sticks) unsalted butter, melted (plus a little extra for the pan)
2 cups crushed vanilla wafers or graham crackers
2 cups shredded unsweetened coconut

Topping
6 ounces shaved white chocolate or white chocolate chips; about 1 1/4 cup
1 cup dried cranberries
1 cup coarsely chopped pecans
1 (14 ounce) can sweetened condensed milk

Crust
Preheat oven to 300°F. Spread the coconut in a 9- x 13-inch pan and toast for 7 to 10 minutes, stirring two or three times. In a medium bowl, combine the graham crackers, melted butter, and toasted coconut. Lightly butter the 9- x 13-inch pan and then transfer the mixture, pressing firmly with your hands to pack evenly. Turn the oven temperature up to 325°F. Chill the pan for 15 minutes and then bake for 10 minutes or until it begins to turn golden.

Topping
Remove from oven and sprinkle the chocolate, cranberries, and pecans over the crust. Drizzle the sweetened condensed milk over all and bake for another 30 to 35 minutes or until the center begins to bubble just slightly.

Let cool on a wire rack and cut into 12 or 24 even pieces.

Makes 12 or 24 bars

Annie
P.S. Cookbooks make a wonderful holiday gift.  Just saying.

Holiday Baking – See it on 207!

I had the privilege of cooking with Rob Caldwell of WCSH6 and the show 207 a couple of weeks ago.  The first of three segments aired last night and you can watch me making Chocolate Rosemary Tart with Sea Salt Caramel Bark here.  The other two will air over the winter and as we know, we’ll let you know.  The recipe for the tart is on their site and if you’ve already got Sugar & Salt: The Orange Book, then you just need to add rosemary to the recipe in the book.

This was my first time in the new O’Maine Studio, which is a lovely upgrade from the former kitchen.  But it got me reminiscing as I was the first chef to do a spot in the original studio kitchen.  How many years ago was that?  Not gonna count.

Chocolate Rosemary Tart with Sea Salt Caramel Bark Photo (c) 2009 by Elizabeth Poisson
This bark has nuts in it, but the one I made for 207 was just flavored with vanilla and sea salt.

Annie
Thanks Rob and the gang for a fun time in your new studio!

Feather Rolls for Holiday Meals

Rolls for a special dinner should be soft and buttery and have you wanting at least seconds if not thirds. They should also be served warm. That’s just how it is. Now, I’ve posted Aunt Annie Rolls before and those are super good. We make these for holiday dinners all the time. However, when my friend made these Feather Rolls with me on the boat one year, I fell in love.

Feather Rolls

Thank you to my friend, Glen Rines, and the women in his family, for passing this recipe down through the generations. May our holiday meals always be as delicious as yours were.

Feather Rolls

Feather Rolls

6 1/2 cups sifted flour
2 cups warm water
1/3 cup sugar
1 1/2 tablespoons yeast; about 2 packages of yeast or 1 large yeast cake
2 eggs
1 teaspoon salt
1/2 cup softened unsalted butter
1/2 cup melted salted butter

Put water, sugar and yeast into a large bowl and add salt. Add 1 cup of flour and beat for 2 minutes. Add eggs, unsalted butter and beat for another minute. Add the rest of the flour and stir until dough is firm. Let rise 1 hour. Remove from bowl onto a floured counter top. Roll the dough out to about 3/4-inch thick and cut into rounds with a large biscuit or the outside of a doughnut cutter (without the hole). Brush both the top and bottom of the rounds with butter and fold in half. Place them on a rimmed 12 x 17 inch baking sheet. Cover with plastic wrap and let rise in a warm spot for 1 hour or until they are doubled in size. Preheat oven to 350 degrees and bake for 25 minutes or until the rolls are cooked through and golden brown on the top. Serve warm.

Makes about 25 rolls

Annie
Here’s to passing down recipes!

Snickerdoodle Cookies – A Holiday Tradition

Snickerdoodle cookies are a cookie of my Midwestern childhood – both a simple cookie we made together in school and one to make during the holidays.  It’s also, I’m told by our Missourian guest/friend/historian that they are the official cookie of the state of Missouri.  Good choice, guys!

Snickerdoodle1a

Snickerdoodle Cookies

1 1/2 cups sugar
1 cups butter
2 eggs
2 3/4 cups flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 tablespoons sugar

Heat oven to 350 degrees. Cream 1 1/2 cups sugar and butter. Add the eggs. Sift the flour, cream of tartar, baking soda and salt and mix with the creamed mixture. You may need to work it a little with your hands. Shape into 1-inch balls and roll in your hands. Mix 2 tablespoons sugar and cinnamon. Roll balls in mixture to coat.  Place on a baking sheet and gently mash with the bottom of a glass.  Flute the edges with the tines of a fork if you wish.   Bake 10-15 minutes.

Happy working in the kitchen
Annie

Pumpkin Roll

PumpkinRoll1bPumpkin Roll

This recipe was given to me by my friend, Linda Bournival, and I’ve only adjusted it for style, not content. She makes it for holiday gifts and gives it with the recipe since so many people ask her for it. It will forever be one of my favorites.

Cake
unsalted butter (for the baking sheet)
2 teaspoons ground cinnamon
3/4 cup all-purpose flour
1 teaspoon baking soda
3 large eggs
1 cup sugar
2/3 cup pumpkin puree
1 cup minced pecans
1 cup confectioner’s sugar

Filling
8 ounces cream cheese
4 tablespoons unsalted butter, at room temperature
1 cup confectioner’s sugar
1/2 teaspoon vanilla extract

Cake
Preheat oven to 375°F. Butter a 15 1/2- x 10 1/2-inch jelly roll pan and line with parchment paper. Place a sifter on top of a small plate and measure the dry ingredients into the sifter. Combine the eggs and sugar in a large bowl with a whisk or in the bowl of a stand mixer with the paddle attachment. Add the pumpkin, combine well, and then sift in the dry ingredients. Spread the batter onto the prepared pan and sprinkle with the pecans. Bake for 15 minutes or until the center is done and the edges pull slightly away from the pan. Meanwhile, spread a kitchen towel out on the counter and sprinkle with the confectioner’s sugar. Turn the finished cake onto the towel to cool. Peel off the parchment paper and roll the cake and towel into a log. Set aside to cool.

Filling
Combine all ingredients in a medium bowl with a wooden spoon or in the bowl of a stand mixer with the paddle attachment, scraping down the sides occasionally. Unroll the cooled cake and spread the filling over the whole cake. Roll up again, removing the towel and wrap in plastic wrap. Refrigerate for at least 1 hour for the filling to set and slice into 8 to 12 pieces.

Serves 8 to 12

Annie
Many wonderful days to you and your family.