Lemon Wreaths

Each year, I host a cookie exchange party, and for this year’s event, I chose to make Lemon Wreaths. These cookies look like little bagels when baked and have a mild flavor, like shortbread. The glaze that coats them imparts more of the lemon flavor. After they are glazed, you can decorate them with your favorite holiday sugars and nonpareils to make them festive for the season.

Source: Martha Stewart Living, December 2009
Makes 6 dozen

Ingredients
3 cups all-purpose flour, plus more for surface
1 tablespoon baking powder
1 ¼ teaspoons coarse salt
⅔ cup granulated sugar
1 teaspoon plus 1 teaspoon finely grated lemon zest
8 ounces (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice

For the glaze:
3 cups confectioners’ sugar
7 to 8 tablespoons fresh lemon juice (from 4 lemons)
¼ cup plus 2 tablespoons white nonpareils, for sprinkling

Directions
Preheat oven to 350 degrees F. Make the cookies: Combine flour, baking powder, and salt in a bowl. Pulse sugar and zest in a food processor until combined, about 2 minutes.

Beat sugar-zest mixture and butter in a mixer on medium speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and lemon juice. Reduce speed to low. Gradually add flour mixture, and beat until combined.

Scoop 1 tablespoon dough (or use a 1 ⅛-inch ice cream scoop), and transfer to a lightly floured surface. Roll dough into a 4-inch rope. Bring ends together, overlapping slightly, and press together to form a ring. Repeat with remaining dough. Transfer rings to parchment-lined baking sheets, about 1 ½ inches apart, as you work. Bake until pale golden on the bottoms and around the edges, about 18 minutes. Transfer to wire racks, and let cool.

Make the glaze: Whisk together confectioners’ sugar and lemon juice in a small bowl until smooth. Dip the top side of each cookie into glaze, letting excess drip off. Return cookies to wire racks, glaze side up, and sprinkle with nonpareils. Let dry completely.

Croissant Bread Pudding

I love love love bread pudding, so I was delighted to see this Barefoot Bloggers selection, chosen by Peggy of Pantry Revisited. This is a tasty recipe that’s so easy to prepare. It starts with making the custard mixture. (Be sure to save those egg whites—they can be frozen and used later!) Then stack the croissant halves and raisins—I substituted dried cranberries—and pour the custard mixture over top and allow to soak. The bread pudding bakes in a bain-marie (or water bath), and it comes out of the oven, puffed golden brown and smelling heavenly. The result is a delicious and decadent dessert!

Source: Croissant Bread Pudding, The Barefoot Contessa Cookbook

Ingredients
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 ½ cups sugar
1 ½ teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup raisins

Directions
Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 ½-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Favorite Chicken Pot Pie

Today, we had our first snow of the season. I was craving chicken pot pie, the piping hot comfort food of childhood that everybody loves! I won’t lie—this recipe takes some time to prepare. It was more involved than I usually make, but it’s a snowy Saturday and some meals are just worth the effort and time it takes. However, you can certainly split the work for this recipe and do some of the steps ahead of time (like roasting the chicken breasts or making the pastry).

This is an easy recipe to add your own touches, as well. You can add celery or potatoes, and you can substitute leftover Thanksgiving turkey for the chicken. I added a large clove of minced garlic. Also, instead of making individual servings, I made a large pot pie in an oval casserole.

This dish is absolutely superb! The filling was perfectly flavored and the sauce was nicely thickened and bubbly hot. And the crust was light, flaky, and beautifully browned. Oh, so yummy! This dinner really hit the spot!

Source: Chicken Pot Pie, Barefoot Contessa

Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 ½ sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
¾ cup all-purpose flour
¼ cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 ½ cups frozen small whole onions
½ cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon baking powder
½ cup vegetable shortening
¼ pound cold unsalted butter, diced
½ to ⅔ cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions
Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to ½-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Contessa's Company Pot Roast

I love pot roast but I haven’t had it in a long time, so I was looking forward to making the Contessa’s Company Pot Roast, chosen by Lisa of Lime in the Coconut for Barefoot Bloggers. This pot roast is perfectly flavored and fork tender. While it was cooking, the aroma emanating from the oven was so enticing, I couldn’t wait for dinner! I can understand why this pot roast is special enough to serve to company!


Source: Company Pot Roast, Barefoot Contessa Back to Basics

Ingredients
1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Directions
Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 ½ teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 ½ teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 ½ hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Orzo with Mustard Greens

I admit that I was less than enthused when I received mustard greens in my CSA bag—I’ve never been much of a fan—but I was willing to try them in a new recipe. I added a chopped clove of garlic and the juice of the lemon. This dish was super simple to make, and it was great for a light and tasty lunch.


Source: Orzo with Mustard Greens, Peter Berley

Ingredients
2 tablespoons coarse sea salt or kosher salt, plus more for serving
1 ½ cups orzo
3 tablespoons unsalted butter
1 pound red mustard greens, chopped (green mustard, baby spinach, or mild arugula may be substituted)
Grated zest of 1 lemon
Freshly ground black pepper
1 cup freshly grated Asiago cheese, for garnish

Directions
Bring a large pot of water to a boil over high heat. Add 2 tablespoons salt. When the water returns to a boil, stir in the orzo and cook until al dente, about 6 to 7 minutes. Drain well.

Return the cooked orzo to the pot, stir in the butter, and place over high heat. Add the mustard greens and lemon zest and cook, stirring until the greens wilt, about 3 to 5 minutes. Season to taste with salt and pepper. Serve with the freshly grated cheese on top.

Cauliflower and Celery Root Mash

I’ve made cauliflower mash and celery root mash as separate dishes before, but I thought it would be good to combine the two vegetables. Celery root, or celeriac, is an ugly, lumpy root ball from the celery family (it's not the familiar celery, though). While the outside of this root is unattractive, the unique flavor is fresh and mild with the texture of a potato. This side dish is a wonderful healthy alternative to mashed potatoes, without sacrificing any flavor.

Ingredients
1 large head cauliflower, florets removed
1 celery root, peeled and diced
2 large cloves garlic, peeled and smashed
2 tablespoons butter
½ cup milk
1 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper

Directions
Place cauliflower, celery root, and garlic in a large stock pot and cover with water. Bring to a boil and allow vegetables to cook until soft enough to pierce easily with a knife, about 15 minutes.

When vegetables are done, drain and place in a food processor. Add butter, milk, and thyme. Process until smooth. Salt and pepper to taste.

Sweet Potato Pie

Thanksgiving is my favorite holiday—it’s a holiday based completely around a feast of food, family, and friends. McHubby and I are going to our families’ dinner tables for Thanksgiving this year. I must admit that it’s hard to see all the wonderful seasonal produce in the grocery store and great traditional recipes when I’m not going to be cooking Thanksgiving dinner this year. I couldn’t help myself, so I simply had to make a few things.

In my last CSA bag, I received several plump sweet potatoes, which meant that a southern sweet potato pie was in order! This dessert possesses a flavor of fall, with a sweet and fluffy puree filling topped with a cloud of meringue.

Source: Old Fashioned Sweet Potato Pie, Paula Deen

Ingredients
2 cups peeled, cooked sweet potatoes
1 ¼ cups sugar
½ stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust
3 egg whites

Directions
Preheat oven to 350°F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining ¼ cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.