Holiday Goodies

springerle-baking-day-2010-02I’ve seen wooden molds with delicate designs carved into them many times as I’ve browsed through antique shops and rummaged my way through flea markets. I never really knew what they were supposed to be used for. A neighbor once gave me the light colored rolling pin you can see in the photo above. She’d had it for years and wasn’t exactly sure if she’d ever used it, but she thought it would be a nice addition to the collection of old rolling pins I kept in an old wicker bike basket hanging on the wall in my kitchen. That was years ago. I’ve never used that carved rolling pin. Until last Sunday.

I was invited to join the Oja family in their spacious kitchen for their annual springerle-making day. Snowflakes were falling as another friend and I pulled into the long driveway leading to their house tucked into the countryside outside of Bemidji, Minnesota.

As I stepped into the warm and cozy home, I was immediately hit with the aroma of mulling spices and cardamom. Beth Oja, our hostess, had prepared Finnish Pulla and mulled cider made from apples the family had picked from their trees and pressed themselves. I thought I might be in heaven. And, I knew this was going to be a great day.

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chocolaterocksLike the perfume of freshly squeezed orange juice or the whisps of flavor that float on the air when chicken soup is simmering, the smell of melting chocolate and almonds softens my resolve not to eat just one of what I am planning to make: chocolate rocks.

They couldn't be easier. Or more forgiving. Or more interesting to experiment with. Caramelize some whole almonds, and hide one inside. Chocolate rocks are prefect for hiding things. A raisin. A hazelnut. Dried cherries or cranberries. Minced orange peel. Before you put them in the refrigerator, sprinkle them with fleur de sel. Or roll them in grated coconut. Cinnamon dust. Star dust. Whatever you have. And the best of all is that they take just minutes to make.

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spiced-pecans-and-brie-cups-013-1024x682.jpgCrunchy. Flaky. Gooey. Sweet. Tart. Salty. Delicious. And, as if that weren’t enough to get you completely hooked, I must add one more thing. Super easy.

When I spotted frozen mini fillo shells in the freezer case at the grocery store last week, visions of melted Brie studded with sweet and tart apple chunks topped with spicy pecans all in a light, flaky cup ran through my head.

Baked Stuffed Brie was still fresh in my mind, all  creamy and gooey and chewy with apples and spice and dried fruit. That recipe came from the new cookbook written by Carmela Hobbins, Celebrations with Carmela's Cucina

Having a few ingredients on hand during the holidays that allow you to create a delicious snack or appetizer to serve with cocktails, wine or holiday punch helps a busy cook remain joyful amidst all the hustle and bustle and stress of the season.

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cranberry.sauce_.jpgThanksgiving is my favorite national holiday. It is not focused around the obligatory(bad) gift, it’s secular, and the abundance of flavors, color, and creativity in the food and recipes cannot be beat.

I started creating my Thanksgiving menu over 25 years ago, in a 2 bedroom duplex with a very small kitchen.  The size of my kitchen didn’t matter, nor did the fact that I only had one oven.  I was organized, made lists, prepped and did as much as I could in advance. My pumpkin soup and this cranberry sauce remain the two constants on my holiday table. Today, I may have a slightly larger kitchen, two ovens, an extra fridge, but the joy of this holiday remains the same.

Regardless, making a Thanksgiving meal requires organization, lots of prep, and time management. I do as much as I can in advance. This cranberry sauce can be made a week in advance, Pie crusts are made and frozen, soups are made 2 days prior, and all veggies are cleaned, blanched, and chopped the weekend before.

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andesmintcookiesAccording to their site, Andes Crème de Menthe candies rank as the “number one after-dinner mint” delivering a “smooth blend of mint and chocolate flavors– the perfect post-meal treat”.

They are particularly popular during the holidays and easy to find at your local grocery store. They help bring these easy chocolate “brownie” cookies to a new level of decadence.

After removing the cookies from the oven, each one is topped with an Andes mint while still warm. The residual heat melts the candy, turning it into a spreadable “frosting” to swirl over each cookie.

They’ll be the hit of any holiday gathering cookie swap.

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