It doesn't seem possible that it's only a few days until Christmas and Hanukkah and less than two weeks until New Year's. Where has this year gone?
This is a repost from last year on Christmas Eve. Enjoy!
Note: If you haven't already checked out yesterday's cookie post, make sure you do. Six yummy cookie recipes to make for the holidays!
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
FLOURLESS CHOCOLATE CAKE WITH STRAWBERRY COULIS
This comes from the April/May 2012 issue of Vegetarian Times, page 52. It begins, “Similar to a chocolate soufflé, this cake will rise, then fall slightly when cooled, leaving a cracked top. A fresh strawberry sauce balances the richness of the chocolate. The cake can be made up to two days in advance. For perfect, clean-cut cake wedges, dip the knife in hot water before cutting each slice.” Serves 12.
To view this online, click here.
Cake
8.5 oz. bittersweet (60% cacao) chocolate, chopped
3/4 cup unsalted butter
4 large eggs, separated, at room temperature, divided
2 egg whites
1/2 cup sugar
Coulis
1 1/2 cups sliced fresh strawberries (8 oz.)
1 Tbs. sugar
1/2 Tbs. lemon juice
Preheat oven to 300˚F. Coat 9-inch springform pan with cooking spray.
Melt chocolate and butter in double boiler. Remove from heat, and whisk until smooth and glossy. Whisk egg yolks, then stir into chocolate mixture.
Beat all 6 egg whites with electric mixer on high 1 to 2 minutes, or until foamy. Add sugar, and beat 4 minutes, or until stiff peaks form. Gently fold egg white mixture into chocolate mixture until just combined. Pour into prepared pan, and bake 40 minutes, or until toothpick inserted into center comes out mostly clean. Cool.
To make Coulis: Combine strawberries, sugar, and lemon juice in bowl of food processor; let stand 5 minutes. Add 2 Tbs. water, and purée until smooth. Strain through fine-mesh strainer. Serve Cake drizzled with Coulis.
nutritional information Per Slice: Calories: 275; Protein: 5 g; Total Fat: 20 g; Saturated Fat: 12 g; Carbohydrates: 22 g; Cholesterol: 94 mg; Sodium: 36 mg; Fiber: 3 g; Sugar: 18 g; Gluten-Free
HOLIDAY SEITAN ROAST
This is from the November 2014 issue of Vegetarian Times, page 69, and begins, “Thinly slice the seitan when serving so that each bite gets coated in sauce.” Serves 8.
To view this online, click here.
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. smoked paprika
1 recipe homemade seitan (recipe follows) or 1 lb. seitan, divided into 2 pieces
2 Tbs. olive oil, divided
1 Tbs. unbleached all-purpose flour
1/4 cup red wine
1/4 cup tomato paste
1/2 cup low-sodium vegetable broth
2 tsp. tamari or soy sauce
1/2 tsp. chopped fresh thyme
1/4 tsp. chopped fresh rosemary
8 oz. baby carrots (1 1/4 cups)
3 stalks celery, chopped (1 cup)
1 large parsnip, chopped (4 oz.)
12 oz. small purple potatoes, halved
2 cups pearl onions, peeled and halved if large
Preheat oven to 350°F.
Combine salt, pepper, and paprika in small bowl. Rub over seitan pieces.
Heat 1 Tbs. oil in large skillet over medium-high heat. Add seitan, and brown 6 minutes, turning to cook all sides. Remove seitan from pan, and set aside.
Add remaining 1 Tbs. oil to pan, sprinkle with flour, and reduce heat to medium. Cook 3 minutes, or until smooth roux forms. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.
Transfer seitan to roasting pan. Surround with carrots, celery, parsnip, potatoes, and onions. Pour sauce over top. Cover with foil, and roast 35 to 45 minutes. Remove foil, and roast 10 to 15 minutes more. Thinly slice seitan, and serve with vegetables and sauce.
nutritional information Per Serving: Calories: 287; Protein: 27 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 541 mg; Fiber: 6 g; Sugar: 6 g; Vegan
HOMEMADE SEITAN
Also from the November 2014 issue of Vegetarian Times, page 69. It begins, “Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We've added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan.” Makes 1 pound.
To view this online, go to http://www.vegetariantimes.com/recipe/homemade-seitan/
2 cups vital wheat gluten
1/2 cup nutritional yeast
2 tsp. garlic powder
5 cups low-sodium vegetable broth, divided
2 Tbs. low-sodium soy sauce
1/2 small onion, diced
1 clove garlic, crushed
Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.
Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.
nutritional information Per Per 2-oz. Serving: Calories: 176; Protein: 25 g; Total Fat: lees than 1 g; Saturated Fat: 0 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 167 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
SPICE TEA
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I used to make this every year for Christmas presents. Nice-tasting, and everyone seemed to enjoy getting this. If you think you may need any last-minute presents, this can fit the bill.
8 oz loose tea
1 1/2 – 2 sticks cinnamon
3 orange peels
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occasionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
