Recipes tagged with « Holidays »
Holiday Almond Shortbread
Butter and powdered sugar whipped until airy. Vanilla swapped with coconut extract for depth. Flour blend switched to half all-purpose, half oat flour for chew. Cornstarch replaced with arrowroot for tenderness. Chilling helps dough firm, easing scooping and avoiding spread. Flatten with fork—fork tines leave faint crisscross marks, not just decoration. Sprinkles add color, but texture too. Baked low slow, pale cream edges signal done. Cool on sheet first for structure, then rack to finish. Subtle nutty aroma, sweet aroma of coconut while baking. Slight crisp outside, soft inside. Balanced fat-sugar ratio. Cookies keep fridge-stored for a week or freeze well.
Holiday Turkey Roast
A brined and stuffed turkey roast with a fruit-infused pork filling and robust fortified wine sauce. The main protein is lightly brined to retain moisture, then opened flat, spread with a mixed sweet-savory farce, rolled, tied, and roasted until the internal temperature hits the safe threshold. The cooking juices form the base of a thickened pan sauce elevated with aromatics and fortified wine. Ideal for holiday tables where turkey needs a fresh twist. Serve with classic sides like mashed potatoes or green beans to balance the rich flavors.
Twisted Kouglof
A rustic yeast bread swollen with rum-soaked dried cherries and orange zest, enriched with yogurt instead of butter for tang and moisture. Dense yet tender crumb, nutty edges from toasted walnuts replacing almonds, sprinkled inside and atop the dough. Slow bulk ferment, then proof until nearly spilling, baking until golden brown with crisp ridges. Complex aroma, subtle citrus and boozy warmth. A straightforward old-school dough technique revamped by timely resting and hydration control. Great with jam or sharp cheese, keeps soft for days. Good backup: swap cherries with dried cranberries, yogurt with sour cream, and use active dry yeast if instant's missing. Watch rise visually, not by clock.