STICKY BUNS OR CREAM CHEESE FROSTING TOPPED CINNAMON ROLLS

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Sticky Buns

It has been a tradition in our family since my children were very young, to enjoy cinnamon rolls with our Christmas morning breakfast. (And it’s a fine tradition I have to say!) Of course it’s one more thing for Mrs. Santa to do on Christmas Eve. But I’ve been making these rolls for so long, they practically throw themselves together. And never being one of those people who has a favorite cinnamon roll topping, I sometimes make sticky buns and other times it’s frosted rolls. I love them both ways, so it’s a dozen of one or a dozen of the other. (I think that’s how the saying goes!) Anyway, this year I decided to make Sticky Buns. And for the life of me, I have no idea why I haven’t previously posted this recipe. Perhaps it has something to do with PCSD – Post Christmas Sleeping Disorder (my need for at least a solid 12 hours of sleep each night between Christmas night and New Year’s Eve). But regardless of the reason, I am not going to let any more time pass without providing you with my recipe for these yummy cinnamon rolls.

I believe the original recipe came out of my Betty Crocker cookbook. I would verify that belief, but I’m pretty sure the cookbook pages would self-destruct if I tried to pry them apart. I am certain however that I made a couple of ingredient changes a while back. I substituted butter for shortening, and bread flour for all-purpose flour. (Got to stay up to date with the ever changing world of nutrition. BTW – it’s once again OK to eat up to 3 eggs and 70g of beef daily! Well, that is, until “they” change “their” minds again!) But back to cinnamon rolls.

So do yourself a favor, and bake a batch of these rolls for your family or friends. And no, you do not have to wait until next Christmas! These babies are delightful any old day of the year. But beware. They are addicting. And yes, if you are a lot more organized than I am, which isn’t difficult I might add, you can make these rolls ahead and freeze them until needed. Happy New Year.

STICKY BUNS

Dough recipe:

¾ c. scalded, room temperature whole milk (see how to scald milk below)

1 pkg. or 1 scant tablespoon active dry yeast

¼ c. room temperature water

¼ c. granulated sugar  

¾ tsp. salt

1 egg

¼ c. (½ stick) unsalted butter, room temp.

3½ c. bread flour

veggie oil

2 T. unsalted butter, melted

½ c. packed brown sugar  

2-3 tsp. ground cinnamon

½ c. golden raisins

In the bowl of your stand mixer, dissolve the yeast in the room temperature water. Add the sugar. Let sit for 10 minutes. (The yeast should foam up a bit during this time.) Add the cooled milk to the yeast mixture along with the salt, egg, butter, and half of the flour. Mix until smooth. Add enough of the remaining flour to form a soft, but not sticky ball. Knead for about 5 minutes.

Pour a small amount of oil over the dough and roll into a ball with your hands. Cover the bowl with plastic wrap and allow to rise until doubled in size, about 90 minutes. Punch down and let rise again for 30 minutes.  While the dough is rising, make the sticky part.

When the dough is ready, roll into a 15 x 9-inch rectangle. Spread the dough with the melted butter. Sprinkle the brown sugar over the butter, then sprinkle evenly with the cinnamon and golden raisins. Roll up tightly, beginning at one of the wide ends. Slice into 12 rolls (about 1-inch slices.) Place slices in the baking pan over the “sticky part”. Cover with plastic wrap or a tea towel and let rise until doubled, about 45 minutes.

Bake in a pre-heated 375 degree oven for 25-30 minutes. Remove from oven and immediately turn upside down over a tray or aluminum foil. Let pan stay over the rolls a minute or so to allow the “sticky stuff” to run down over the rolls. Anything remaining in the pan can be removed and spread over the rolls. Serve warm.

If you make ahead, allow to cool completely and cover with foil and store on your counter. When you are ready to serve, heat the rolls gently in your oven or microwave. Don’t expect any leftovers!     

Sticky Topping:

1/3 c. unsalted butter

½ c. packed brown sugar

1 T. corn syrup

½ c. chopped pecans or walnuts

Melt the butter in a small saucepan. Stir in the brown sugar and corn syrup. Pour in to a buttered 9 x 13-inch pan (glass preferred). Sprinkle with pecan pieces. Set aside.

CREAM CHEESE FROSTING TOPPED CINNAMON ROLLS

Dough recipe:

¾ c. scalded, room temperature whole milk (see how to scald milk below)

1 pkg. or 1 scant tablespoon active dry yeast

¼ c. room temperature water

¼ c. granulated sugar  

¾ tsp. salt

1 egg

¼ c. (½ stick) unsalted butter, room temp.

3½ c. bread flour

veggie oil

2 T. unsalted butter, melted

½ c. packed brown sugar  

2-3 tsp. ground cinnamon

½ c. golden raisins

½ c. chopped pecans or walnuts

In the bowl of your stand mixer, dissolve the yeast in the room temperature water. Add the sugar. Let sit for 10 minutes. (The yeast should foam up a bit during this time.) Add the cooled milk to the yeast mixture along with the salt, egg, butter, and half of the flour. Mix until smooth. Add enough of the remaining flour to form a soft, but not sticky ball. Knead for about 5 minutes.

Pour a small amount of oil over the dough and roll into a ball with your hands. Cover the bowl with plastic wrap and allow to rise until doubled in size, about 90 minutes. Punch down and let rise again for 30 minutes. 

When the dough is ready, roll into a 15 x 9-inch rectangle. Spread the dough with the melted butter. Sprinkle the brown sugar over the butter, then sprinkle evenly with the cinnamon and golden raisins. Roll up tightly, beginning at one of the wide ends. Slice into 12 pieces (about 1-inch slices). Place in a buttered 9 x 13-inch pan (glass preferred).  Cover with plastic wrap or a tea towel and let rise until doubled, about 45 minutes.

Bake in a pre-heated 375 degree oven for 25-30 minutes. Remove from oven, place on a cooling rack, and allow to cool completely before slathering with the frosting. Sprinkle the pecans evenly over the frosting. 

Cover with foil and store on your counter. When you are ready to serve, heat the rolls gently in your oven or microwave. (You don’t want to warm them too much or too fast. You don’t want the frosting to melt completely. It may melt a little. Not such a bad thing!) As with the Sticky Buns, don’t expect any leftovers!     

Brown Sugar and Cinnamon Cream Cheese Frosting:

½ c. (1 stick) unsalted butter, room temperature

8 oz. cream cheese, room temperature

2 T. brown sugar

1 tsp. vanilla

pinch salt

¼ tsp. ground cinnamon

3½ c. powdered sugar or more if needed

Cream butter, cream cheese, and brown sugar together until light and fluffy. Add the vanilla, salt, cinnamon, and enough powdered sugar to make a firm but not stiff consistency. Beat until smooth and easy to spread.  

*How to and why is it necessary to scald milk:

In a small pan, heat the milk to just below the boiling point (180 degrees). (Milk will have just begun to simmer at this point, and will give off steam while small bubbles form at the edge of the pan.) Remove from heat. The temperature of the milk at this point is actually higher than the temperature at which milk is pasteurized (161 degrees). Milk actually needs to be scalded for this recipe to help the dough rise up better and produce a firmer, lighter textured roll. For the scientific reasons behind scalding milk, consult the internet.  

PARMESAN BAKED COD

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So, the last few days I have been posting mainly recipes associated with the holidays and/or cold weather. This recipe for baked fish however is a lot more versatile. It can be served any old time and for any occasion, be it fancy or down home. Winter, summer, for two or more people, a gang of people, or just for yourself. And it is so stinkin’ easy to build. A few simple ingredients to assemble, a bit of time in your oven, and your main dish is ready to serve. It even comes with its own sauce; no tartar or aioli required. Add a simple side dish and veggie or salad and dinner is on the table in no time flat.

And the most important part. It’s fish! We are trying to include more fish in our diet. It’s good for us and frankly, I will almost always choose something from the sea rather than from a farm. (OK, once in a while I crave a big ol’ honkin’ rare steak, but most of the time I prefer seafood to beef.)

Now I’m sure you’ve already noticed that this is not a low calorie dish. But in my defense, it’s not deep fat fried with a side of French fries either. So when I serve this dish, I make sure my sides are very simply prepared. (I try to be good, I really do!)

So next time you crave seafood (the kind with fins), give this recipe a try. And no, I see no reason why this dish wouldn’t be just as marvelous with salmon, halibut, catfish, tilapia, etc. Just make sure it is a fairly firm-fleshed sea critter. And check for bones. Nothing spoils the enjoyment of a delicious seafood dish faster than trying to work your way around bones. BTW, I use a pair of tweezers for removing fish bones. And no, I do not pluck my eyebrows with the same pair. I keep a dedicated pair of tweezers in the kitchen just for dealing with pesky bone removal. And yes you can run them through your dishwasher.

Well I think I have covered everything I needed to say about this dish. Mr. C. has just delivered a beautiful martini to me, so that must mean it is time for me to get going with dinner. And of course I am trying out a new recipe tonight. I’m calling it Roasted Honey-Mustard Chicken Breasts. If it works, I’ll be sharing the recipe with you in the next few days. If it doesn’t work, you’ll never hear about it again. Cheers!

¾ c. grated Parmesan cheese

½ tsp. granulated garlic

1 tsp. paprika

¼ tsp. kosher salt

freshly ground black pepper (not too much)

zest from ½ of a large lemon

1 T. chopped Italian parsley

3 T. unsalted butter

2 T. drained capers

4 cod fillets (total of about 1½ pounds), de-boned and patted dry 

4 lemon wedges

Combine the Parmesan cheese, granulated garlic, paprika, salt, pepper, lemon zest, and parsley in a shallow pan. Lightly butter a baking dish large enough to accommodate the fish in a single layer.

Melt the butter in a medium fry pan. Remove from heat and stir in the capers. Dip both sides of the fish in the butter, then in the cheese mixture, coating both sides as well as possible.

Place in the prepared pan and pat the remaining topping onto the cod as much as possible. (If you have leftover caper butter, pour over the unbaked fish.)

Bake in a pre-heated 400 degree oven for 12-15 minutes or until the fish is easily flaked with a fork. Serve each piece with a lemon wedge. 

 

HOT BUTTERED RUM MIX AND DRINK

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OK, this is a hot buttered rum recipe for true believers! In this case, true believers are defined as people who like their hot buttered rum sweet, plenty hot, and tasting strongly of rum. No namby-pamby drink be this! It is truly a hot buttered rum drink for connoisseurs.

And when I say sweet, I mean sweet! This drink is a dessert in and of itself.

So if you enjoy hot after dinner drinks, or before skiing drinks, or any old time its cold and bleak outside drinks, give this quaff a try. Just don’t expect to drink it down in one gulp. It’s a leisurely sipping beverage.

For other hot adult beverage concoctions, see the following recipes made for enjoying on cold winter days: B-52 Coffee, Glögg, Irish Coffee, and Mexican Hot Cocoa.

Happy New Year to all. And stay warm. This recipe and the other recipes I referenced above should help.

Hot Buttered Rum Mix:

½ lb. (2 sticks) unsalted butter, room temp.

1 c. packed brown sugar

2 c. powdered sugar

1 tsp. cinnamon

¼ tsp. nutmeg (freshly grated is best)

tiny pinch allspice

1½ tsp. molasses

1 T. vanilla extract (yes, tablespoon)

1 pint vanilla bean or French vanilla ice cream, room temperature

Combine all ingredients. Store in refrigerator (if using within a week) or freezer, if using sporadically.

Hot Buttered Rum Drink:

1 c. boiling water

1/3 c. Hot Buttered Rum Mix, or more to taste

1 oz. rum (dark, light, or spiced), or more to taste

whipped cream, opt.

freshly grated nutmeg, opt.

cinnamon stick, for stirring, opt.

Pour boiling water into a large microwave safe cup or mug. Stir in the hot buttered rum mix. Taste and add more mix if required. Microwave until very hot. Add rum, taste again, and add more rum if necessary. Garnish with whipped cream and grated nutmeg. Serve with a cinnamon stick for stirring.

  

 




MIMOSAS

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OK, everyone knows how to combine orange juice and sparkling wine together. But, does everyone know to top off the drink with a bit of orange flavored liqueur? I think not! Now you do. Happy New Year everyone.

1/3 c. chilled sparkling wine (think champagne or Prosecco)

1/3 c. chilled orange juice (no pulp)

2-3 tsp. orange liqueur (Cointreau, Grand Marnier, triple sec)

thin orange slice, garnish

Pour the sparkling wine (1st) and orange juice (2nd) into a champagne flute. (No need to stir.) Top with the orange liqueur. Garnish drink with an orange slice. 

LIME OR LEMON CURD TOPPED CHEESECAKE BARS

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So, what do you do when a really great friend gives you lime curd for Christmas. Well, I’ll tell you what I did. I made dessert! (Thank you again Vicki for the lime curd.)

With the assignment to bring dessert for our traditional Christmas Eve dinner with our dear friends Jim and Margo at their home, and hosting Andy’s dad and Katie (Andy’s sister) and her husband (Rick) for Christmas dinner, I wanted to serve a dessert that would work for both evening meals. So I looked at the lime curd, and imagined that it would make a fabulous top layer for cheesecake. But I didn’t want to build a big old cheesecake that I would have to cut in two (sloppy presentation). So I thought – cheesecake bars. (Sometimes I amaze myself!)

So I went on search for a cheesecake bar on the internet. I found lots of recipes for the cheesecake part, but all that I researched called for a graham cracker crust. (Not my favorite.) So after talking with daughter Paula, I decided to follow her advice and use vanilla wafers instead.  So after taking a smidge from this recipe and a pinch from that recipe, I came up with my own recipe.

And I have to tell you, the cheesecake part of this recipe is as creamy, smooth, and luscious as anyone could imagine cheesecake should be. Just be warned that the baking time is going to seem too little. Forget that, and do as you are told!

So give this recipe a try next time you need a splendiferous dessert to serve to your family and friends. Happy New Year my friends. May next year be the best ever!

½ c. finely crushed vanilla wafers (you can use graham crackers if you must)

1 T. + ½ c. granulated sugar, divided

3 T. unsalted butter, melted

aluminum foil

cooking spray

2 (8-oz.) packages regular cream cheese, room temperature (none of that light stuff for this recipe)

3 tsp. fresh lime or lemon zest, divided

1 T. fresh lime or lemon juice

1 tsp. vanilla extract

2 lg. eggs

½-¾ c. lime or lemon curd (see recipe below) whipped cream

Line an 8-inch square baking pan (glass is best) with foil. Lightly grease the foil (bottom and sides) with cooking spray. Set aside.

In a medium bowl, stir together the crushed vanilla wafer cookies, the 1 tablespoon sugar, and melted butter. Spoon the mixture into the prepared pan. Firmly press the mixture into an even layer.  

In the bowl of your stand mixer, beat the cream cheese, remaining ½ cup sugar, 2 teaspoons of the lime or lemon zest, juice, and vanilla together until well combined. Add the eggs one at a time, beating well after each addition.

Pour the cheesecake mixture over the crust, spreading it into an even layer.

Bake the cheesecake in a pre-heated 350 degree oven for 20 to 25 minutes or until the center is almost set. Do not overbake.

Remove the pan from the oven and let cool completely before spreading with the lime or lemon curd. Cover the pan with plastic wrap and refrigerate for at least 4 hours. Overnight is even better.

When ready to serve, remove the cheesecake from the fridge. Lift the cheesecake out of the pan by the foil and place it on a cutting board. Cut the cheesecake into serving sized portions, carefully pealing each piece away from the foil, and place on plates. Decorate with a small amount of whipped cream and garnish with the remaining zest. 

LIME OR LEMON CURD (remember, if time is a factor, you can always buy the lime or lemon curd)

1¾ c. granulated sugar

½ c. (1 stick) unsalted butter

pinch salt

finely grated zest and juice of 4 limes or lemons

4 eggs

In a medium sized saucepan, combine the sugar, butter, salt, zest, and juice. Cook over low heat until the sugar dissolves. Whisk in the eggs one at a time. Continue stirring until the mixture is thick, approximately 20 minutes. Remove from heat and store in an airtight container in your refrigerator.

Please note: Unfortunately, this recipe for curd does not double well. So if you were thinking of making a super big batch, forget it!



CHOCOLATE HAZELNUT (NOCCIOLE) FUDGE

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This Christmas I decided to try out some new candy and cookie recipes. (Like I don’t do the same thing every holiday season!) But this year I actually over-achieved my own expectations. (I love it when that happens!) Previously I posted Chocolate Pecan Bourbon Balls, Fleur de Sel Chocolate Nut Bark, and Chocolate and Mint Chip Shortbread Cookies. Today I offer up this recipe for a heavenly hazelnut flavored fudge.

Now I know that it is really close to Christmas and time is of the essence. But if you still have someone on your list who deserves a little “something special”, I recommend a Christmas tin of this fudge as a quick and easy answer to your predicament.

The preparation is simple, the presentation delightful, and who do you know that doesn’t enjoy receiving a gift of homemade candy?

So I will make this preface quick so that you can get to work in your kitchen. Don’t have Frangelico on hand, leave it out. Don’t have Nutella, hazelnuts, or marshmallows in your pantry, you are going to have to make a trip to your local grocery store. But I’m telling you true, you’ll thank me in the end. BTW, not all of the fudge has to be shared. Tuck some away in the back of your fridge. You are more than worthy of a special Christmas treat yourself! Happy Christmas everyone.

¾ c. (1½ sticks) unsalted butter  

¾ c. evaporated milk

3 c. granulated sugar

pinch kosher salt

2 c. (12-oz.) semi-sweet chocolate chips

12 oz. bag marshmallows

1 c. Nutella (chocolate-hazelnut spread)

1 tsp. vanilla extract

1 T. Frangelico (hazelnut flavored liqueur)

1 c. chopped toasted hazelnuts

Combine butter and evaporated milk in a large pot over medium heat. Once the butter is melted, stir in the sugar and salt. Stir frequently. Once the mixture reaches a rolling boil, stir constantly for 4 minutes.

Remove from heat and stir in the chocolate chips and marshmallows. Stir until completely combined and smooth. Add the Nutella, vanilla, Frangelico, and hazelnuts. Stir until well combined.

Pour into the buttered 9×13-inch pan and smooth to distribute evenly. Allow to cool before cutting. Store in your refrigerator.






     

CHOCOLATE PECAN BOURBON BALLS

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Bourbon balls are an easy and delightful gift to give to those special people in your life who truly love bourbon. My recipe calls for shortbread cookie crumbs. But if you are pressed for time, you can always use vanilla wafer crumbs. (Nabisco Nilla Wafers) But be warned, using shortbread cookie crumbs should always be your first choice.

Now a word to the wise. These bourbon balls are not for sissies! You can’t just kinda sorta like bourbon to enjoy these delicacies. You’ve got to full on love bourbon for these round balls of spendiferousness to put a smile on your face and send your taste buds to their happy place. If you’re a take it or leave it bourbon person, don’t even take one out of the container. Leave the candy for a true bourbon aficionada.

So in our home, Mr. C. loves these balls, while I could have nothing left in the house to eat, and I still wouldn’t give them a taste! But the leftover shortbread cookies – now that’s a totally different story. They are my idea of the perfect not-too-sweet cookie. So actually, this recipe provides both of us with a special treat for the holidays. I call that a win/win situation. Happy Ho Ho Ho to you and yours.

Shortbread Recipe:

1½ c. (3 sticks) unsalted butter, room temperature

1½ c. powdered sugar

1½ tsp. vanilla extract

¾ tsp. salt  

3 c. unbleached all-purpose flour

With an electric mixer, beat butter, sugar, vanilla, and salt until smooth.  With your mixer on low speed, add flour, mixing just until dough forms. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log about 1½ inches wide.  Refrigerate for 1 hour.

Preheat oven to 350 degrees. Un-wrap log and using a sharp knife, slice dough 3/8-inch thick. (If dough feels really hard, leave at room temperature for 5 to 10 minutes).

Arrange slices, about 1-inch apart on parchment paper lined baking sheets. Prick each cookie about 3 times with a fork.

Bake until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes before transferring to a wire rack to cool completely. Crush enough cookies* to make 4 cups. (I place several cookies into a gallon Zip lock freezer bag, then crush them with my rolling pin.) Set aside. Store the remaining cookies in an airtight container.

*You can use vanilla wafers in this recipe if you don’t have time to make the shortbread.  

Bourbon Ball Recipe:

½ c. good bourbon whiskey  

3 T. light corn syrup

2 T. cocoa powder (I use Ghirardelli Premium Cocoa Powder)

1 c. powdered sugar 

4 c. shortbread cookie crumbs  

1 c. finely ground toasted pecans

additional powdered sugar

Whisk the bourbon and corn syrup together in a medium sized bowl. Add the cocoa and powdered sugar. Mix until completely blended. Stir in the shortbread crumbs and the pecans. Shape into ¾-inch balls, roll in powdered sugar, and store in an airtight container in your refrigerator.

(Theoretically these little babies will last for months in your refrigerator, but don’t count on that happening. Not if you have a bourbon lover around like I do!)

 

CHOCOLATE AND MINT CHIP SHORTBREAD COOKIES

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I decided this year to replace a small amount of the flour in my regular shortbread cookie recipe with a small amount of cocoa and add some rough chopped mint flavored baking chips for one of the cookies I included in my Christmas goodie packages for the kids. And the result was very favorably received. And to think that a cookie so very easy to prepare could end up so amazingly mouthwatering. Absolutely boggles my mind! Crunchy, buttery, chocolaty, and full of that delicious minty goodness that we all crave especially at Christmas time. In other words – YUM!

So if you are looking for the perfect cookie to include in packages for your family and friends, this is the recipe for you. Even if you have no intention of sharing your cookies with anyone else, these are still the cookies for you! These little darlings are easy to pack and stay fresh and crunchy for days. What more could you ask from 7 little ingredients? Merry Christmas to all, and to all – happy baking!

1 c. (2 sticks) unsalted butter, room temperature

1 c. powdered sugar

1 tsp. vanilla

½ tsp. salt  

1¾ c. unbleached all-purpose flour

¼ c. cocoa powder (I use Ghirardelli Majestic Premium Cocoa Powder that I get at Cash &Carry)

1 c. chopped mint flavored baking chips (I use Guittard)

With an electric mixer, beat butter, powdered sugar, vanilla, and salt together until smooth and creamy. In a separate bowl combine the flour, cocoa powder, and chopped mint chips. With your mixer on low speed, add the flour mixture to the butter mixture, mixing just until dough is combined.

Using your smallest ice cream scoop, drop small balls of dough about 1-inch apart on parchment paper lined baking sheets. (If you don’t have a small ice cream scoop, roll the dough with your hands into 1-inch balls.)

Bake in a pre-heated 350 degree oven until small cracks appear on the surface of each cookie, 15 to 18 minutes. (Do not under-bake.)

Cool on baking sheets 1 to 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

FLEUR DE SEL CHOCOLATE NUT BARK

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This has got to be the easiest, most delicious, and forgiving candy I have ever made. No boiling, no candy thermometer, no pouring a hot mixture in a hot heavy pan into another pan.

Just melt some good quality chocolate chips, stir in some espresso powder, vanilla extract, and assorted nuts. Then scoop the whole shebang into a pan. Sprinkle lightly with fleur de sel and refrigerate for a short time, then cut into desired sized pieces. Final product doesn’t even need to be refrigerated. Totally easy to prepare and even easier to eat.

So if you need a quick and easy candy to give as a gift to your neighbors, kid’s teacher, dog walker, butcher, baker, or candlestick maker, this is the recipe for you. And let’s be honest here. If you or someone in your family is a chocolate nut candy bar fanatic, this is the way to go from an economic standpoint. This recipe makes a lot of candy bark. Make a batch, cut it into reasonably sized pieces and store in your freezer. Then anytime you, or one of your family members requires a chocolate nut candy bar fix, you need only visit your local freezer rather than running to your local grocery store.

Merry Christmas and Happy New Year to all.  

3 c. (18 oz.) semi-sweet chocolate chips (I use Guittard chocolate chips that I find at Bartell’s Drug Store or Ghirardelli)

2 c. (12 oz.) milk chocolate chips (Ghirardelli or Guittard here too)

rounded ¼ tsp. espresso powder (I use Medaglia D’Oro Instant Espresso Coffee)

1 tsp. vanilla extract

3 c. toasted, roughly chopped mixed nuts (almonds, hazelnuts, walnuts, pecans, macadamia nuts, etc. – any combination – salted or unsalted)

fleur de sel or course sea salt

Line a 10×16-inch rimmed baking pan with foil. (Take care to avoid wrinkles.) Spray very lightly with PAM.

Melt the semi-sweet and milk chocolate chips in your microwave. Remove from microwave and quickly stir in the espresso powder and vanilla. Stir in the nuts and scrape the mixture into the prepared pan.

Level the top with an offset spatula. Lightly sprinkle with fleur de sel. Place the pan on a wire rack in your refrigerator for about 15 minutes. Remove from refrigerator and transfer the bark and foil to a cutting board. Remove the candy from the foil. Using a long, heavy, sharp knife, cut the bark into desired sized pieces. Store in an airtight container at room temperature, or in your refrigerator or freezer.  

 

GRUYÈRE CHEESE, SPINACH, AND MUSHROOM BREAKFAST CASSEROLE

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In this day and age, if I don’t know all of the people coming to our home for a JazzVox pre-concert meal, having a vegetarian main dish option always makes me feel more comfortable. I simply can not stand having anyone feel like they are being left out. So as much as possible I make certain that there are at least several dishes that everyone can enjoy. Ok, I don’t go so far as to plan the menu around someone who only eats vegan. My efforts only extends so far. But if I know ahead of time that someone is gluten intolerant, or can’t eat nuts, I make certain that they won’t go hungry or feel deprived.

So for our last JazzVox concert for hosts and regulars, I decided to serve brunch. And because breakfast casseroles are so easy to prepare and must be made ahead of time, why would I serve anything else? My only problem was that in my repertoire of breakfast casseroles, none were vegetarian. So I did what I always do in cases like this – I stole borrowed someone else’s perfectly wonderful recipe. So this is my take on a recipe I found on the Food Network. A couple minor changes here and there, but who’s counting?  

So for a memorable Christmas breakfast this year, prepare this casserole a couple days ahead. Then fry up some sausages or bacon ahead of time and build some cinnamon rolls ahead and freeze them. Then Christmas morning all you have to do is turn on the oven and prepare a simple fresh fruit salad (dressed only with a tiny bit of vanilla Greek yogurt and brown sugar), and combine some orange juice and sparkling wine or Champagne together for a lovely mimosa for all the adults at table. I mean really, what a way to celebrate Christmas morning!  

You know, none of us know what will happen in the immediate future, so go for the gusto while you may. You will never regret that you created too many wonderful and memorable occasions for your family and friends. Or that you always served them wonderful food.

Love comes in all forms. And showing your feelings and love through good food to me is an essential part of that equation. As a very wise woman once told me – the best way to live a happy and fulfilling life is to always treat your family as friends, and your friends as family. And since I have always loved good food, I figure that good food is also of equal importance to everyone I feed. Thus, I have always tried to provide food that is as appetizing and nutritious as possible. Sometimes I succeed better than others, but my intentions are always to provide the tastiest and most wholesome food possible. You know the old aphorism – “she wasn’t good, but she had good intentions”. Well that was written for me when it comes to the kitchen. Some dishes just turn out better than others. But my intentions are always honorable!)

Happy holiday to all my readers in this most delicious of seasons.

For my other breakfast casserole recipes, see Italian Sausage, Mushroom, Cheese, and Egg Casserole, Roasted Potato, Ham, and Sharp Cheddar Cheese Breakfast Casserole, and Pancetta and Gruyère Breakfast Casserole.  

 

  • 4 T. extra-virgin olive oil, divided, plus more for greasing the dish
  • 8 c. cubed sourdough bread (crust removed, cut into 1-inch cubes)
  • kosher salt
  • freshly ground black pepper
  • 10 oz. button mushrooms, sliced (about 4 cups)
  • 2 cloves garlic, minced  
  • 1 tsp. fresh thyme leaves, roughly chopped
  • 5 oz. fresh baby spinach (about 5 cups)
  • 2 c. grated Gruyère cheese (use imported Gruyère, if possible)
  • 1/3 c. grated Parmesan
  • 8 lg. eggs, room temp.
  • 2½ c. half-and-half

Toss the bread cubes with 2 tablespoons of the oil, ¼ teaspoon salt, and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and hard, about 8-10 minutes. Return the toasted bread to the bowl to cool.

Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat. Add the mushrooms and cook until they start to brown. Add the garlic, thyme, another ¼ teaspoon salt, and more pepper; stir continuously for 1 minute, then fold in the spinach. Continue to cook until the spinach is wilted, 1 to 2 minutes. Remove from the heat.

Place half the bread cubes in a lightly greased 9×13-inch glass baking dish or 3 qt. casserole dish. Sprinkle with half of the Gruyère and Parmesan. Add all of the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyère, and Parmesan.

In a large bowl, whisk together the eggs, half-and-half, ½ teaspoon salt and several grinds of pepper. Pour the egg mixture over the other ingredients. Cover with plastic wrap, and refrigerate for at least 6 hours up to 2 days. Remove the casserole from the refrigerator 30 minutes before baking.

Bake the casserole in a preheated 350 degree oven until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.