Tag Archives: dessert

Holiday desserts:: Walnut Roll

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I know most of you think I am Italian, but my family is Hungarian, and this is a classic Hungarian sweet. It is called Beigli (bay-glee), and it is made with walnuts and poppy seed filling with a yeasted dough. It really has a lovely flavor.

Find the recipe below. While it does take some extra prep and TLC, the end result is worth it, and it will make such a statement on your holiday table. Let me know if you give it a try!

Hungarian Walnut Roll (Beigli)
Prep time: 2 h 35 m Serves 24

For the dough, you will need:
– 1 (.25 ounce) package active dry yeast
– ½ cup of warm milk
– 5 tablespoons white sugar
– 1 cup unsalted butter, cubed
– 3 egg yolks
– 1 (8 ounce) container sour cream
– 4 cups self-rising flour

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For the filling, you will need:
– 1 cup whole milk
– 3/4 cups white sugar
– 2 1/2 cups finely chopped walnuts
– 1 lemon, zested
– 2/3 cup golden raisins

Egg wash:
– 1 egg
– 1 tablespoon water

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To prepare:

In the bowl of a standing mixer, combine yeast and warm milk. Once the yeast has proofed, add 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a standing mixer fitted with the dough hook and mix well. Slowly add the flour until the dough comes together. If the dough feels too wet, add a little more flour; if it’s too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.

Knead on a floured surface until smooth, then form the dough into a ball, cover the bowl with a plastic wrap, and set aside for 1 ½ hours.  While the dough is resting, make the filling. Heat the milk and ¾  cups sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency about 5 minutes stirring occasionally. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.

Once proofed (keep in mind the dough does not have a big rise), divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick 8’x 10”. Spread 1/3 of the walnut filling on the dough evenly, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined or Silpat lined baking sheet. Repeat with the remaining dough and filling. Makes 3 logs.

Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).

Preheat an oven to 375 degrees F (190 degrees C).

Bake the loaves until they’re a deep golden brown, about 35 to 45 minutes.

Cool and slice into 1 inch slices.

xx Annette

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Homemade Salted Caramel Candies

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Hi Everyone! It’s Nicole, Annette’s web-manager and friend, and like many of you, I am counting down the hours until Christmas vacation. This year, thanks to the pandemic, I was hoping to lean into a relaxing holiday season. Ironically, while parties and gatherings have been canceled, I have still found myself wrapped-up in the usual holiday bustle. I’m truly hoping that by next week, I can take a welcome break from my computer, settle in with some holiday movies, and relax.

One of the things that I’m hoping to do during my holiday nesting is bake something…anything. As a cookbook author and entertaining expert, Annette has a ton of recipes in her repertoire. I asked her for a suggestion, and she sent over Martha Stewart’s homemade salted caramel candies, a recipe she has successfully made before.

I love this suggestion for two reasons: caramels will last well beyond the expiration date of a cookie, cake or pie, and I can also package them up for friends and neighbors. Who doesn’t love a sweet porch surprise?! I’m hoping to try these homemade salted caramel candies next week. Let me know if you do too!

xo Nicole

Homemade Salted Caramel Candies

You will need:
– Vegetable oil, for baking sheet
– 2 cups heavy cream
– 2 1/4 cups sugar
– 6 tablespoons unsalted butter, cut into pieces
– 1 1/4 cups light corn syrup
– 1/2 teaspoon coarse salt
– 1/2 teaspoon pure vanilla extract

To prepare:
Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.

Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.

Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

Recipe by Martha Stewart.

Photo by Heidi Geldhauser

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Alex’s Moon Pies

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So many of you asked for this recipe, and Nicole my web manager, was like “We have to post this story and the recipe!” so here you are…here’s the story about Alex’s moonpies.

My daughter Alex has always been a great baker; maybe it’s her analytic Virgo nature, but baking has always appealed to her. Although she is a good cook, baking is her thing. One of the best things she makes, (her Dad’s favorite) is Moon Pies. This Thanksgiving, she shared the story of how she became acquainted with the recipe I had never heard the story and thought it was fun.

She was not very familiar with Moon Pies. Although it is a quintessentially Southern sweet, it’s not something that she grew up with in our house. Most kids grew up on Little Debbie’s Moon Pies in Atlanta, but not our kids. Although we do enjoy Southern fare, this was not something in the pantry while they were growing up. Not because they aren’t delicious, but they were never on my radar probably because of my Midwestern roots. (Note* I had never tasted a biscuit until I was 23 years old when we moved to Atlanta.) Southern food was a mystery to me. I digress…

Alex went to Law school, and when she graduated she found herself in Fitzgerald, Georgia, in the deep South clerking for a Judge. She loved living in this small town and working in the courthouse. The Judge was very kind, and she learned a lot.

One day, she walked into the Judge’s office and said, “I know it’s your birthday next week, and I would love to bake you something you would enjoy, so if there’s something special you like let me know.” The next day the Judge came into her office with a recipe for Moon Pies. Having never tasted a Moon Pie, she was a bit nervous about making them for his special day. Even though the recipe was involved, she thought they turned out great, although she never tasted the batch, she delivered them on his birthday hoping for the best. The next day he came into her office and declared that the Moon Pies were absolutely delicious! Relived and curious, Alex made the recipe again, this time tasting them. Wow, she thought, worth all the effort. They were truly incredible.

Moon Pies have now become Alex’s signature dessert, her Dad asks for them for all birthdays and holidays. They have become a staple dessert. Who knew what we were missing all those years.

Here is the recipe from Garden and Gun Feb/March 2014:

It is labor-intensive, but truly worth the effort.

Do-It Yourself Moon Pies

For the dough, you will need:
– 6 oz. unsalted butter
– 1/4 cup light brown sugar, firmly packed
– 1/4 cup Steen’s cane syrup
– 1/4 tsp. vanilla extract
– 1 1/2 cups all-purpose flour
– 1 1/4 cups graham cracker crumbs, ground fine
– 3/4 tsp. kosher salt
– 1/2 tsp. baking powder
– 1/2 tsp. baking soda
– 1/4 tsp. ground cinnamon
– 2 tbsp. whole milk

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For the Marshmallow, you will need:
– F4 tsp. powdered gelatin
– 1/2 cup water, ice cold, plus 1/4 cup at room temperature
– 4 tbsp. light corn syrup
– 3 tbsp. honey (clover or wildflower)
– 3/4 cup granulated sugar
– 3 large grade-A egg whites

For the chocolate coating, you will need:
– 1 lb bittersweet chocolate (61-70% cacao)
– 2 tbsp vegetable or canola oil.

To prepare:

For the cookie dough:

    Cream butter, brown sugar, syrup, and vanilla in the bowl of an electric mixer, using the paddle attachment, for 1 minute.
    In a separate bowl, combine dry ingredients and mix with a fork. Add dry ingredients to butter mixture and mix on low speed; slowly stream in milk. Continue mixing until the dough comes together. Press dough flat, wrap it in plastic, and refrigerate for at least 1 hour.
    Preheat oven to 325 degrees.
    Turn out chilled dough onto a flour-dusted surface, then roll it until it is ¼ inch thick. Stamp out cookies using a 3-inch round cookie cutter. Place cookies on a parchment-lined baking sheet and bake 10 to 12 minutes. Remove sheet from oven, and while the cookies are cooling, start your marshmallow.

For the marshmallow:

Sprinkle gelatin over ½ cup ice-cold water, and set aside.

Combine ¼ cup room-temperature water, corn syrup, honey, and sugar in a small pot, insert candy thermometer, and simmer until mixture reaches 240 degrees. When the thermometer reaches 200 degrees—but not before—place egg whites in the bowl of an electric mixer fitted with a whisk attachment, and whip on high.

Once the sugar mixture hits 240, remove it from heat, and stir in the bloomed gelatin. Then, while egg whites are whipping, slowly drizzle the hot sugar mixture down the inside of the bowl to avoid spattering the hot syrup. Continue whipping for an additional 8 minutes, until the mixture stiffens. The pan will still feel warm to the touch but no longer hot.

Flip over half of the cooled cookies. Lightly coat a spoon with nonstick cooking spray, and spoon approximately a quarter cup of marshmallow onto each flipped cookie. Use the remaining cookies as tops; gently push down until you can see the marshmallow come just to the edge. While making the chocolate coating (see below), allow cookies to chill in refrigerator for at least 15 minutes.

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For the chocolate coating: 

Melt chocolate in a heatproof bowl set over a small saucepan of simmering water. Stir until chocolate has melted, then remove bowl from heat and let it cool slightly. Once the chocolate is no longer hot, but warm, slowly whisk in oil in a steady stream. Allow chocolate to cool at room temperature for about 5 minutes before proceeding with assembly.

To Assemble: 

Submerge chilled cookies in the chocolate, using 2 forks to gently lift the sandwiches out of the bowl. Let stand until shell hardens.

Photos: Garden and Gun, Feb/March 2014 Photo Credit : Johnny Autry, Recipe by David Guas Current restaurant: Bayou Bakery, Coffee Bar & Eatery, Arlington, VA

 

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Comfort food (for kids too!):: Apple Sauce

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Apple sauce is one of those wonderful fall foods that is so simple, you can truly make it yourself. It’s a recipe that kids can also help with. Give them a masher and have them go to town mashing the sauce that they can enjoy for a snack for the next two or so weeks. It’s a great family activity for fall!

Traditional Homemade Apple Sauce
You will need:
– 3 to 4 lbs of peeled, cored, and quartered apples
– 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
– Juice of one lemon, about 3-4 Tbsp
– 3 inches of cinnamon stick
– 1/4 cup of dark brown sugar
– Up to 1/4 cup of white sugar
– 1 cup of water
– 1/2 teaspoon of salt


To prepare:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels.

Mash with a potato masher.  Place in the fridge. It should last for 2 weeks in the fridge.

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From the Archives:: French Apple Tart

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As you know, sometimes I take a deep dive into my archives and find the best recipes lingering there. This is one of them. It’s my classic french apple tart recipe, and I think you’ll love it. Nothing beats an apple dessert!

Classic French Apple Tart

For the crust, you will need:
– 1 1/2 cups all purpose flour
– 3 tablespoons sugar
– 6 tablespoons chilled butter cut into 1/2 inch pieces
– 1/2 cup ice water
– pinch of salt

To prepare the crust:
In a mixer, combine flour, sugar, salt and butter. Mix on medium speed until the mixture resembles crumbs. Slowly add ice water until the mixture holds together. The dough should still feel soft, not tight. Wrap in plastic wrap, and place in the fridge until you are ready to use.

For the filling, you will need:
– 4-5 peeled and evenly sliced apples, 1/4 inch thickness works well
– 3 tablespoons sugar or less depending on the sweetness of the apple you use
– 2 tablespoons butter cut into 1/2 pieces

To prepare:
Roll the tart dough on a floured surface, into an irregular shaped disk.
Fold the dough over the rolling pin, in half, and place the dough into a tart pan, quickly unrolling the disk into the pan. pat the dough into the pan gently. You will have an overhang on the edges of the pan. Using your rolling pin, roll over the edges in one motion. This action will cut the edges clean, and you are ready to add your apple slices.

In a pinwheel pattern, start on the outside of the tart and start adding apples in a circular pattern until you end up in the middle of the pan. You should have a pretty pattern, sprinkle sugar on top of the apples, and dot with the butter all over the top of the apples.

Place tart in a 375-degree oven and bake for 1 hour, checking regularly.
Remove from the oven, let cool and remove from the tart pan.

xx Annette

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