Honey-Bourbon Toddy

honey-bourbon-toddy
Recipe and photo credit: https://www.bonappetit.com/recipe/honey-bourbon-toddy

INGREDIENTS

  • 2 tablespoons honey
  • 1 cup hot water
  • 6 tablespoons bourbon or Apple Bourbon (see below for recipe)
  • 2 3×1/2′ strips lemon peel
  • 2 cinnamon sticks

RECIPE PREPARATION

  • Stir honey and water in a 2-cup measuring cup until honey dissolves. Add bourbon (or better yet, Apple Bourbon, in which case you’ll use 1 Tbsp. honey). Divide between 2 Toddy glasses. Twist a strip of lemon peel over each drink, then add to glass. Stir each with a cinnamon stick and serve.

  • To make Apple Bourbon, combine a 750-ml bottle of bourbon, 4 cored, sliced Fuji apples, and 4 cinnamon sticks in a pitcher. Cover; chill for 3 days. Strain and sip of use in recipe above.

Pumpkin Cinnamon Rolls

pumpkin cinnamon rolls

Recipe and Photo Credit: http://www.foodnetwork.com/recipes/ree-drummond/pumpkin-cinnamon-rolls-2644133

Ingredients

Dough:
  • 1 1/2 cups whole milk
  • 1/2 cup vegetable oil 
  • 1/2 cup granulated sugar 
  • 1 package (2 1/4 teaspoons) active dry yeast 
  • 1 cup pumpkin puree 
  • 4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon ground ginger 
  • 1/4 teaspoon ground nutmeg 
  • 1/2 teaspoon (heaping) baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt
  • Melted butter, for buttering pans
Filling:
  • 1 stick (1/2 cup) butter, melted
  • 1/2 cup brown sugar 
  • 1/2 cup granulated sugar 
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon ground ginger 
  • 1/4 teaspoon ground nutmeg 
  • 1 cup finely chopped pecans 
Frosting:
  • 8 ounces cream cheese, softened
  • 1 3/4 cups to 2 cups powdered sugar
  • 1/4 cup whole milk, plus more if needed
  • 2 tablespoons butter, melted 
  • Dash of salt 

Directions:

For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.

Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.

Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.

Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.

For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.

Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.

For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you’d like a thinner frosting.

Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.

Delicious!

Martha Stewart’s Gingerbread Cheesecake

LD102960cake25.tif
Photo & Recipe Credit: https://www.marthastewart.com/317381/gingerbread-cheesecake#Gingerbread%20Recipes%7C/274868/gingerbread-recipes/@center/276958/holiday-entertaining%7C317381

Ingredients:

  • All-purpose flour, for dusting
  • 1/4 recipe of the dough for Molasses-Gingerbread Cookies
  • 4 tablespoons unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 2 pounds cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 1/4 cup unsulfured molasses
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon finely grated lemon zest
  • 6 gingerbread men 

Directions:

  1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
  2. On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
  3. Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
  4. Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
  5. Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
  6. Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).

Baklava

Baklava

Photo and recipe credit: http://www.foodnetwork.com/recipes/michael-symon/baklava-recipe-1972768

Ingredients

For the Baklava:
  • 1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
  • 1/2 teaspoon ground cinnamon, or to taste
  • 1 cup ground zwieback crackers or breadcrumbs
  • 4 sticks unsalted butter, melted
  • 16 sheets phyllo dough (thawed, if frozen), cut in half
For the Syrup:
  • 3 cups sugar
  • 1 6-to-8-ounce jar honey
  • 1 to 2 tablespoons fresh lemon juice

Directions

Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.

Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.

Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

Photograph by Jim Franco

HONEY ALMOND BISCOTTI

Recipe and photo credit: https://www.honey.com/recipe/honey-almond-biscotti

Honey

YIELD: 3 dozen

INGREDIENTS

1/2 cup butter or margarine softened
3/4 cup honey
2 eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons anise seeds
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dried cranberries
3/4 cup slivered almonds

DIRECTIONS

Using electric mixer, beat butter until light; gradually add honey, eggs and vanilla, beating until smooth. In small bowl, combine flour, aniseseeds, cinnamon, baking powder, salt and baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds. Shape dough into two 10x3x1-inch logs on greased baking sheet. Bake at 350°F for 20 minutes or until light golden brown. Remove from oven to wire rack; cool 5 minutes. Reduce oven to 300°F. Transfer logs to cutting board. Cut each log into 1/2-inch slices; arrange on baking sheet. Bake 20 minutes or until crisp. Cool on wire racks.

Maple Spice Ice Cream by Bobby Flay

maple spice ice cream.jpg

Ingredients

  • 1/2 vanilla bean
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/2 cup maple sugar
  • 15 whole allspice berries
  • 6 whole cloves
  • 4 cinnamon sticks
  • Small piece nutmeg
  • 1 cup pure maple syrup, grade B
  • 7 large egg yolks
  • Pinch fine sea salt
  • 2 tablespoons bourbon or dark rum (Recommended: Myers’s)
  • 1 teaspoon maple extract
  • 2 cups Walnut Brittle, chopped, recipe follows

Walnut Brittle:

  • 2 cups sugar
  • 1/2 cup water
  • Cooking spray
  • 1 cup walnuts, toasted and coarsely chopped

Directions

Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.

Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.

While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.

Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.

Transfer mixture to an ice cream machine and freeze according to the manufacturer’s instructions. Put the finished ice cream in a storage container and freeze until firm.

Once frozen, mix in walnut brittle and serve.

Walnut Brittle:

Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray. Remove from heat, stir in the walnuts and pour onto sprayed baking sheet. Let sit until hard and crack into desired pieces.