ORANGE AND NUT BISCOTTI

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons finely grated orange zest
• 3 large whole eggs plus 1 large egg yolk
• 1/4 cup extra-virgin olive oil
• 3/4 cup toasted walnuts
• 1/2 cup dried cranberries

Preparation

1. Preheat oven to 350ºF.
2. Whisk flour, sugar, baking powder, salt and zest in a bowl.
3. In a separate bowl, whisk eggs and yolk with olive oil.
4. With an electric mixer on low, gradually add flour mixture to egg mixture, and mix well.
5. Stir in toasted walnuts and dried cranberries.
6. Transfer dough to a lightly floured surface and divide in half. Using your palms, shape each piece into about 10″x2″ wide log. Arrange on parchment-lined baking sheet, spacing 2-inches apart. Flatten logs slightly.
7. Bake 30 to 35 minutes or until firm to the touch. Cool for 15 minutes on sheet on a wire rack.
8. Reduce oven to 325ºF.
9. Transfer logs to a cutting board. Using a serrated knife, cut into 1/2-inch-thick slices on the diagonal.
10. Place slices, cut side down, on a baking sheet.
11. Bake for 40-45 minutes or until firm when pressed in center and golden brown at edges.

Nutritional Information

Calories 122, Carbohydrates 19g, Cholesterol 25mg, Fat 4g, Fat Calories 40, Fiber 0.69g, Protein 2g, Saturated Fat 0.66g, Sodium 79mg. Daily Values: Calcium 27.25mg 3%, Phos 42.7mg 4%, Copper 0.07mg 4%, Zinc 0.26mg 2%, Panto 0.17mg 2%, Biotin 1.97mcg 657%, Iodine 3.79mcg 3%, Magnesium 8.27mg 2%, Iron 0.83mg 5%, Vitamin B6 2%, Vitamin C 1%, Vitamin B12 1%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.

Prep Time: 15 minutes Cook Time: 1 hour 30 minute Serves: 30

This holiday cookie is versatile and crunchy.
This crunchy, twice-baked cookie is perfect for dunking into coffee, hot tea, cocoa or wine!  When shaping the dough, wet your hands; this helps to handle the dough. The cookies can be stored in an airtight container at room temperature up to 2 weeks.

Posted: Nov. 21, 2010
by Chef Tagline

LEMON SNOWBALL COOKIES

• 1 1/2 tablespoons grated lemon zest 
• 2 cups confectioner sugar  
• 1 cup unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt

Prep Time: 45 minutes Cook Time:15-20 minutes  Serves: 24

Everyone loves these Lemon Snowball cookies - a classic the world over. Make them and you're assured of a White Christmas. Rolling the Lemon Snowballs at least 3 times in powdered sugar gives them the look of a real snowball. The more you roll them, the bigger the snowball.

Preparation

1. Preheat oven to 350°
2. In a mixing bowl, beat butter at medium speed with an electric mixer until creamy; gradually adding 1/2 cup confectioners’ sugar and vanilla, mixing well.
3. Add flour, lemon zest, and salt, beating until combined.
4. Cover and chill dough for 30 minutes.
5. Shape dough into 1-inch balls; place on parchment lined baking sheet.
6. Bake 15-20 minutes or until golden on the bottom but pale on top.
7. Transfer to wire rack to cool for 5 minutes.
8. Place 1 1/2 cups confectioners’ sugar in a bowl, and roll warm cookies in it, coating well. Let cookies cool completely and roll in the confectioners’ sugar two more times.

Nutritional Information

Calories 131, Carbohydrates 14g, Cholesterol 20mg, Fat 8g, Fat Calories 69, Fiber 0.36g, Protein 1g, Saturated Fat 5g, Sodium 50mg. Daily Values: Calcium 4.63mg 0%, Phos 14.98mg 2%, Copper 0.02mg 1%, Zinc 0.09mg 1%, Panto 0.06mg 1%, Biotin 0.12mcg 40%, Magnesium 2.85mg 1%, Iron 0.55mg 3%, Vitamin B6 1%, Vitamin C 1%, Vitamin B12 0%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 5%. Percent Daily Values are based on a 2,000 calorie diet.

ALMOND-APRICOT SNOWBALLS

We can’t take the credit for this Almond-Apricot Snowballs recipe. It comes compliments of CanolaInfo. They know how to swap out solid fats like butter and replace them with oil, and on their website, they even have atip sheet for making the switch.

• 2¼ cups all-purpose flour 560 mL
• 1 cup granulated sugar 250 mL
• 3 tablespoons cornstarch 45 mL
• 1/4 teaspoon salt 1 mL
• 3/4 cup canola oil 175 mL
• 2 tablespoons water 30 mL
• 1 teaspoon almond extract 5 mL
• 1 teaspoon vanilla extract 5 mL
• 1/2 cup sliced almonds, chopped 125 mL
• 1/2 cup finely chopped dried apricots 125 mL
• 1¾ cups confectioners’ sugar, for rolling 425 mL
• 
  

1. Preheat oven to 350°F (180°C).

2. In medium bowl, combine flour, sugar, cornstarch and salt until completely combined. Add canola oil and beat until well combined Add water, almond and vanilla extract. Mix. Stir in almonds and dried apricots.

3. Scoop batter with small ice cream scooper, melon baller or spoon, making all same size. Place them on un-greased baking sheet about 1 inch (2.5 cm) apart.

4. Bake cookies about 12 to 15 minutes or until just set. Cool on baking sheet for 2 minutes and then transfer to wire rack until just warm.

5. Pour confectioners’ sugar into bowl. While cookies are still warm, but not hot, roll in confectioners’ sugar. It will adhere slightly to cookies, making them look like snowballs. Return cookies to wire rack and when totally cooled, roll in confectioners’ sugar again. Store in air-tight container for up to five days. Tip: Roll the cookies in the second coating of confectioner’s sugar right before serving.

Nutrition Information per Serving (1 snowball): 120 calories, 5g fat (0g saturated), 20mg sodium, 20g carbohydrate, 13g sugar, 0g fiber, 1g protein

THREE CHOCOLATE COOKIES

Chocolate, semisweet chocolate and bittersweet chocolate add up to a spectacular cookie.

Servings: 3 dozen Prep Time: 20 min Cook Time: 12 min Difficulty: Easy

Ingredients Add to grocery list

1 teaspoon salt
2 teaspoons baking soda
3 3/4 cups all-purpose flour
1 teaspoon vanilla extract
3   large eggs
1 3/4 cups firmly packed brown sugar
3/4 cup sugar
1/2 cup vegetable shortening
1 cup (2 sticks) butter, softened
1   (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3   (1-ounce) squares bittersweet chocolate, chopped
1 cup almond brickle chips

Directions

Preheat oven to 375 degrees F. Lightly grease baking sheets.

With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

HUNGARIAN PORK STEW RECIPE

Servings: 8 to 10 Prep Time:1 hour Cook Time:1 hour

Serves: about a million people. Okay, definitely enough for 8, maybe with leftovers! So cut this recipe in half for less and you can save time on the preparation too, because making this much does take us quite a bit of time. But we LOVE the leftovers!

ingredients:

8 medium yellow onions, chopped to medium dice1/3 cup canola/vegetable oil, plus more for frying9 3/4-inch thick boneless center cut loin pork chops, trimmed of fat, sliced in half length-wise, pounded 1/4 inch thin (if you’re lucky enough to find the thin loin chops, you’ll only have to pound them thin)1 tablespoon salt1 tablespoon pepperflour for dredging3 tablespoons sweet Hungarian paprika6-8 cups water, or enough to fully immerse all ingredients in the potVegeta to taste, approximately 1 tablespoon (but if you can’t find it, just use vegetable/chicken soup seasoning packets)1 cup sour cream

directions:

1. In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.

2. Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.

3. In a frying pan over medium-high to high heat, heat about an inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.

4. Cut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.

5. When the stew is thickened up a bit from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta seasoning to taste. Add sour cream and stir until the stew is a rich, thick consistency.

COFFEE & VANILA BEAN LAYERED CAKE

Summary: Light as air vanilla and coffee layers of cake sandwiched with delicious whipped coffee cream make for a perfect dessert. Make a day ahead if you like. The tastes mature beautifully!

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

• Vanilla Bean Sponge
• 3 eggs
• 75g raw sugar / bura {or powdered sugar}
• 75g plain flour
• 1tsp baking powder
• pinch salt
• 2tsp extra virign olive oil
• 1tbsp 2% milk
• 1/2 vanilla bean scraped
• Coffee Sponge
• 4 eggs
• 100g raw sugar / bura {or powdered sugar}
• 1/2 vanilla bean scraped
• 1 1/2 tbsp instant coffee powder
• 20ml warm water
• 100g plain flour
• 1tsp baking powder
• pinch salt
• 2tsp extra virign olive oil
• 1tbsp 2% milk
• Simple Coffee Syrup
• 1/2 cup water
• 1 tbsp instant coffee
• 2tbsp raw sugar {or powdered sugar}
• Coffee Whipped Cream
• 800ml low fat cream, chilled
• 150g raw sugar / bura {or powdered sugar}
• 1 1/2 to 2 tbsp instant coffee powder {as per taste}

Method:

1. Vanilla Bean Sponge
2. Preheat oven to 180C. Line the base and sides of a 8″ round cake tin with baking parchment. 
3. Sift the flour, baking powder and salt. Reserve.
4. Beat the eggs with raw/powdered sugar and scraped vanilla bean in a big bowl over a pan of simmering water until tripled in volume and mousse like, about 7 minutes. {Thermomix: Butterfly insert, Speed 4, 37c, 7 minutes}
5. Gently add the flour mix and fold through, followed by the olive oil and milk.
6. Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven until light golden brown.
7. Cool in tin for 5 minutes, and demold and cool completely on cooling rack.
8. Slice into 2 layers.
9. Coffee Sponge
10. Preheat oven to 180C. Line the base and sides of a 8″ round cake tin with baking parchment. 
11. Sift the flour, baking powder and salt. Reserve.
12. Stir the coffee into the warm water. Leave to mature flavours.
13. Beat the eggs with raw/powdered sugar and scraped vanilla bean in a big bowl over a pan of simmering water until tripled in volume and mousse like, about 7 minutes. {Thermomix: Butterfly insert, Speed 4, 37c, 7 minutes}.
14. Add the coffee  mixture and beat to incorporate.
15. Gently add the flour mix and fold through, followed by the olive oil and milk.
16. Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven until light golden brown.
17. Cool in tin for 5 minutes, and demold and cool completely on cooling rack.
18. Slice into 3 layers.
19. Simple Coffee Syrup
20. Stir together all ingredients, heat gently if required. Cool and reserve in bowl. 
21. Coffee Whipped Cream
22. Make sure the cream is well chilled. {You can use whipping cream if available. Life just becomes a lot easier and quicker, but make sure you don’t over whip it and get butter}
23. Whip the cream and sugar {reserve a little to add later once you taste the sweetness} to stiff peaks. Low fat cream available in India takes quite a while to beat up if the weather is warm. It sometimes even fails to oblige. Feel free to use whipping cream if you like.
24. Assembling
25. Divide the coffee cream into 2 bowls, one for filling and the second half for frosting.
26. Place a layer of vanilla sponge on your cake plate/ dessert platter. Paint lightly with coffee syrup. Put a generous dollop of coffee cream and spread uniformly to the sides.
27. Top with a layer of coffee sponge. Repaet until you use all layers, alternating between vanilla & coffee.
28. Frost the sides and top of the cake with the remaining coffee cream. Pipe some rosettes on top if you like, garnish with chocolate flakes. Finish the cake with a piped chocolate lace border if desired.
29. Chill until ready to serve. Leave out for about 30 minutes prior to cutting.

BOK CHOY

 This bok choy recipe made with just 3 fresh ingredients. Steamed to tender crisp perfection with a touch of garlic, this recipe make a delicious side to anything on your menu.

Ingredients

• 4 baby bok choy
• 1 tbsp (15 mL) vegetable oil
• 2 cloves garlic, minced

Preparation

Trim base of each bok choy; cut in half lengthwise.

In large skillet, heat oil over medium heat; fry garlic until fragrant, about 30 seconds.

Add bok choy and 3 tbsp (50 mL) water; cover and steam until tender-crisp, about 5 minutes.

Additional information :

Variations:
Balsamic Bok Choy: Add 1/4 tsp (1 mL) salt along with garlic. After steaming, drizzle with 1 tbsp (15 mL) white or regular balsamic vinegar. Turn to coat.

Ginger, Soy and Sesame Bok Choy: Fry 1 tbsp (15 mL) minced gingerroot and pinch hot pepper flakes with garlic. After steaming, drizzle with 1 tbsp (15 mL) soy sauce and 1 tsp (5 mL) sesame oil. Turn to coat.

Tip: A member of the cabbage family, bok choy has a slightly bulbous base, crisp white stems and crinkled, spinach-like forest-green leaves. 

Bok choy comes in three sizes: standard at about 12 inches (30 cm) tall; smaller baby bok choy; and tiny heads that are 2 to 4 inches (5 to 10 cm) tall. 

A similar choy with pale green stalks is often called Shanghai bok choy and is an excellent alternative to baby bok choy. 

Bok choy is usually stir-fried with other ingredients but can also be steamed or sauteed for a side dish.

Source : Canadian Living Magazine: January 2005