Burning leaves and crisp fall air come to mind sipping this bourbon apple ginger martini. The smokey Bourbon delivers subtle hints of caramel and vanilla, and the earthy spice of ginger compliments the apple flavor. Reminiscent of a boozy slice of apple pie, this martini could become one of my favorite autumn cocktails.

I guess it was a little over a week ago I was completing some fall chores in my garden, putting things to bed and harvesting everything I could before a forecasted freeze. I found myself with an abundance of herbs, luckily I caught the eye of a neighbor and offered her some of the harvest. As I was handing her a bouquet of assorted herbage she asked if I liked bourbon, to which I replied of course. About 10 minutes later I heard a knock on the door, and there was my friend holding a small jar of what she explained was ginger syrup and a recipe card for a drink. A day later after a trip to the liquor store and with a bottle of bourbon in hand, I tested the recipe and found it to be incredibly delicious. I think this just might be the perfect cocktail to offer Thanksgiving guests this year.

Bourbon vs Whiskey

All bourbon is whiskey, but not all whiskey is bourbon. Both bourbon and whiskey are brown liquids and look about the same. And to add to the possible confusion, if you just refer to bourbon as whiskey, you wouldn’t be wrong. Bourbon is a type of whiskey, much the way that Champagne is a type of wine. So all bourbon is whiskey, but not all whiskey is bourbon.

What makes Bourbon bourbon

What makes bourbon distinct from other whiskeys is the way it is manufactured and aged. All whiskey is spirit made from fermented grain and then aged in barrels. But the kind of grain and the kind of barrels determines the variety of whiskey. In order to be classified as bourbon, a whiskey needs to be distilled from a mixture of grains or mash that is at least 51 percent corn which gives bourbon its distinctive sweet flavor.

Aged in New Charred Oak Barrels

Bourbon also must be aged in new charred oak barrels, and cannot include any additives or colorings. Other whiskeys can be aged in barrels that have been previously used for other spirits.  Port, sherry, and rum casks are used in the aging process for non-bourbon whiskeys. To be designated “straight bourbon whiskey,” bourbon must be aged in new charred oak barrels for a minimum of two years. When bourbon is barreled it also has to hit a certain proof or alcohol content. The mash must be distilled at 160 proof or less, and aged in barrels until it is no more than 125 proof or less. Before bottling the bourbon is filtered and diluted to no less than 80 proof.

Preparing the ingredients

I decided to purchase a bourbon crafted by the Breckenridge Distillery. I had the good fortune of living near Breckenridge for about 20 years, and remember when they first opened their brew pub in 1990. At that time brewing beer on site to serve was a new concept. I have always had a fond memory of the place so decided to try their distilled product. This bourbon has pronounced aromas of butterscotch, candied orange and apple with subtle notes of vanilla and white pepper making it perfect for this bourbon apple ginger martini.

There really is no special magic to making this cocktail but there are a couple of ingredients that need to be prepared before you can begin mixing.

Ginger Syrup

Ginger syrup is simply grated fresh ginger steeped in simple syrup. Shred a thumb sized piece of ginger on a box grater or enough to equal about 2 – 3 tablespoons, there is no need to peel the ginger. In a small sauce pan over medium high combine 1 cup of water, 1 cup of white sugar, and the grated ginger. Heat until the syrup comes to a full boil stirring frequently. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat, and allow the syrup to cool to room temperature before straining into a jar with a tight fitting lid.  This makes enough syrup for about 8 drinks. The syrup will hold in the fridge for several weeks.

Apple Balls

A Jazz  or honey crisp apple work well for making the balls. Peeling the apple or not is completely up to you. I like leaving the skin on as it adds a touch of color and visually reinforces that the drink is an apple flavor. Cut as many balls as you like placing them in a small jar with a tight fitting lid. Fill the jar with lemon or apple juice to keep them from turning. My neighbor like to hold hers in bourbon for an added pow. The apple balls will last three to four days in the fridge before turning soft.

Shake it up

Fill your bar shaker with ice and measure the ingredients using a shot glass or bar jigger. It is important to measure to get the correct balance of flavors. As a person who tended bar for quite a few years I resist the temptation to free pour. Eye balling is tempting but to get the right flavor combinations just measure. Once everything is in the canister, shake vigorously until the shaker is too cold to hold. Strain into a chilled martini glass and garnish with apple balls and a twist of lemon. Alternatively this bourbon apple ginger martini can also be served on the rocks for an equally refreshing drink.

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Bourbon Apple Ginger Martini

Course Cocktails

Cuisine American

Keyword Bourbon apple ginger martini, Bourbon drinks, Cocktails, Martini

Prep Time 15 minutes minutes

Ginger Syrup 30 minutes minutes

Total Time 45 minutes minutes

Servings 1

Author Christoph

Equipment

• Box grater
• Melon Baller
• Shot glass
• Bar Shaker & Strainer
• Martini Glass

Ingredients

Bourbon Apple Ginger Martini

• 2 ounces Bourbon
• 1 ounce Unfiltered apple juice
• 1 ounce Ginger Syrup*
• 1 ounce Fresh lemon juice
• Apple Balls and Lemon twist garnish

Ginger Syrup*

• 1 cup Water
• 1 cup Sugar
• 2 - 3 tbsp Ginger root, grated or finely diced

Instructions

Bourbon Apple Ginger Martini

• Fill bar shaker with ice
• Add bourbon, apple juice, ginger syrup, and lemon juice
• Vigorously shake
• Strain into chilled martini glass, garnish with apple balls and lemon twist
• Serve and enjoy!

Ginger Syrup

• Combine water and sugar in a small sauce pan over medium heat
• Add ginger and bring to a slow boil stirring often
• Boil for 2 to 3 minutes
• remove from heat and allow to cool
• Strain cooled syrup into a jar with a tight fitting lid
• Ginger syrup can be stored in the fridge for up to 2 weeks.

Apple Balls

• Using a melon baller cut as many balls as desired from a large apple. Apple can be peeled if you prefer.
• Place the balls in small jar with a tight fitting lid and top with apple juice, lemon juice or bourbon to prevent browning. Apple balls will keep for several days in the fridge.

Notes

• Cocktail can also be served on the rocks if you prefer.
• Candied ginger would also be a tasty garnish
• Try using our Apple Syrup  in place of the ginger syrup for an "over the top" apple cocktail

And  please  remember  to  drink  responsibly.

When it comes to cookies, I am a huge fan!  I don’t think I have met a cookie I did not like (well there are some I like more than other of course).  In general however I find I do prefer a soft biscuit over a hard “dunker”.  I have always loved sugar cookies but it was not until I was an adult that I embraced the Snickerdoodle.  I do not recall my mother or grandmother ever making them for the holidays, but a sugar cookie coated with more sugar and cinnamon, what could be better? Well I will tell you, this “pumpkin-ed up” version of the holiday classic very well might be.  Pumpkin pie spices and a bit of pumpkin puree take this sugar cookie to an entirely new level, and the addition of butterscotch and white chocolate chips sends it right over the top!  Soft and chewy on the inside with a sweet sugary crunch, now that is my kind of holiday classic.

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Pumpkin Snickerdoodles with Butterscotch Chips

Light and soft snickerdoodles are flavored with pumpkin spices and butterscotch chips. White Chocolate chips add another layer of goodness to this amped up holiday classic.

Course Cookies, Dessert

Cuisine American

Keyword Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Cookies

Author Christoph

Ingredients

Cookies

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ teaspoons cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1/3 cup butterscotch chips
• 1/3 cup white chocolate chips
• ½ cup pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup melted butter
• 1 teaspoon vanilla extract

Coating

• 1/3 cup granulated sugar
• ½ teaspoon cinnamon

Instructions

Coating

• Combine sugar and cinnamon in a small bowl and set aside

Cookies

• Heat oven to 375°F for conventional or 350°F for convection. Line baking sheets with silpats or parchment paper.
• Whisk together all dry ingredients in a bowl. Add butterscotch and white chocolate chips and mix to coat.
• In a separate bowl cream together pumpkin puree and sugars, add melted butter and mix thoroughly. Add vanilla and mix well.
• Add dry ingredients to wet and mix until just combined. Cover with plastic wrap and refrigerate for 30 minutes.
• Scoop about 1 ½ tablespoons of the dough and roll to form a ball, roll ball in the coating sugar and place on baking sheets. Using your hand or a glass with a flat bottom, slightly flatten the balls into disks. Carefully dip the flattened cookies in the coating mixture again and return to baking sheets leaving about 2” between them.
• Bake for 8 to 10 minutes or until slightly puffed and lightly golden around the edges. Remove from the oven and let cookies cool on the baking pan for about 3 minutes. Using a spatula transfer cookies to a wire rack to completely cool before storing in an air tight container.

A creamy smooth texture and amazing combination of spices make this dulche de leche pumpkin cheesecake the ultimate holiday dessert.  A gingerbread crust adds the flavors of the season to this rich and decadent  cake .  Served with a cup of coffee or a glass of champagne this delicious cheesecake is certain to end your evening in style.  This cake can easily be made days in advance of your gathering giving you time for other holiday preparations and entertaining.

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Dulche do Leche Pumpkin Cheesecake

Velvety smooth pumpkin spiced cheesecake with gingersnap crust and dulche de leche topping.  Perfect for holiday entertaining.

Course Cakes, Dessert

Cuisine American, French

Keyword cheesecake, pumpkin cheesecake

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 12

Author Christoph

Ingredients

Crust

• 1 1/2 cups gingersnap crumbs
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter melted

Filling

• 1 15 ounce can pumpkin puree
• 1 1/3 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup heavy cream cold
• 3 8 ounce packages cream cheese room temperature
• 5 large eggs room temperature

Topping

• 1 ¼ cups dulche de leche find it next to the condensed milk

Instructions

Crust

• Preheat the oven to 325° F degrees and position a rack in the center of the oven.
• Wrap a 9-inch spring form pan with aluminum foil taking care to wrap up the sides to prevent water from seeping in. Spray the bottom and sides of the pan with nonstick cooking spray.
• Place gingersnaps in the food processor and pulse into a fine crumb. Add the sugar and pulse and then add the butter and pulse to combine. Dump the crumb mixture into the prepared pan and using a measuring cup or glass press into an even layer. Bake about 15 minutes to set. Cool on a wire rack before filling.

Filling

• Bring about 4 quarts of water to a simmer in a pan for the water bath.
• In a small heavy saucepan stir together the pumpkin, sugar, spices and salt. Over medium heat bring the mixture to a boil stirring constantly. Reduce the heat to medium-low and cook stirring constantly for about 5 minutes until thick bronzed and shiny. Transfer the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
• With the motor running, stream in the cold cream. Add the cream cheese cut into chunks and process for about 30 seconds or until smooth. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the filling mixture and process for about 5 seconds just to combine. Do not overmix!
• Place the spring form pan in a large roasting pan and pour the batter into the cooled crust. Fill the roasting pan with the simmering water about half way up the side of the spring form pan.
• Carefully move the Bain Marie (water bath) into the oven and bake for 1 ½ hours or until the center is just set. If it jiggles add a bit more time and keep an eye on it. Carefully remove the water bath from the oven and set on a wire rack to cool water and all. Run a small knife around the cake to loosen from pan, leaving the cake to cool in the water bath. Cool about 45 minutes or until the water is just warm then remove the spring form pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate at least 4 hours or overnight before removing the form from the pan.

Topping

• Warm dulche de leche in the microwave for about 30-40 seconds to soften to a spreadable consistency. Spread evenly over the top of cooled un-formed cake. Place back in the fridge for one hour to set before serving.

Notes

Keep cheesecake in the fridge for up to five days.  Cheesecake can also be frozen buy double wrapping cake with plastic wrap and then foil.  Add topping after thawing.

I have been on sort of a roll lately, a pumpkin roll (sorry about that).  I guess it was a little over a year ago that we traded our hundred year old craftsman bungalow for a 1960’s tri-level ranch, and by the time we got settled we were headed off to Europe for Christmas and didn’t really experience holidays in our home.  So this year I find myself embracing the era of our new-old house cranking up the Rat Pack Christmas album and pulling out cooking treasures from my childhood looking for fun recipes to prepare this holiday season.

I had never attempted making a rolled cake of any type before, guess it was the fact that I needed to prepare a dessert for an upcoming office pot-luck and a new jelly roll pan that inspired me.  I like baking cakes almost as much as I enjoy eating them, and have always loved a classic pumpkin roll cake but had never attempted one myself.  Not sure why, I guess I must have thought there was some magic trick to it.  Like anything else it is easy when you know how, and these cakes are no exception.  As I began pumping out pumpkin flavored sponge logs at an almost bakery production level it also occurred to me to experiment with different fillings as well.  So now not only am I not afraid to make a jelly roll type of cake, but I have a freezer full of holiday treats.

There are a couple of tricks I discovered in my quest for the perfect sponge that I would share with you.  The first is the pan and the preparation.  If you can’t get the cake out of the pan easily and in one nice piece, well…… pan prep really is important.  A regular cake pan really doesn’t work, you do need the right tool for this.  Jelly roll pans are typically around 10″ x 15″ x 1″.  The pans are not very expensive and you can find a nice quality one for about twelve to fifteen dollars.  If you are purchasing one I would recommend one with ears or handles that will make the turning a bit easier.  The one I purchased did not have them and now I see how that would have been a helpful feature, however I have been able to flip many a cake out successfully.  Start by lightly greasing the pan, bottom and sides, then lay a sheet of parchment paper over the pan.  Working from the center out stick the paper to the greased pan forming it up the sides leaving the corners for last. Locate the corner of the pan with your finger and using scissors make one cut down to the corner.  This will allow you to fold the paper into the corner covering the entire pan, then lightly grease the paper.

One of the things I like about this cake is there are relatively few ingredients and no oil or butter, the cake or sponge as it is called is mostly comprised of beaten eggs.  Getting a nice sponge-like tender cake starts with beating the eggs.  Begin by breaking the three eggs into a mixing bowl, and with a hand mixer beat the eggs for about five minutes.  Really, just the eggs all by themselves for about five minutes.  Some recipes skip this step and add other ingredients from the get go, but I will tell you this really is the secret to the best sponge.  It is crucial to get as much air into the eggs as possible before adding the sugar.  This is what will give you the best spongy sponge.  You are looking for the eggs to quadruple in volume and be light yellow and full of bubbles before adding the sugar.  Once the sugar is added you will beat the mixture until it becomes very light yellow and slightly stiff, another four or five minutes.  From there all the hard mixing is done, simply fold in the rest of the ingredients gently to keep as much air in the batter as you can.

The batter for this cake is rather thick and takes a bit of coaxing to spread, I use a large offset knife for this.  Spread the cake into the corners and along the sides as even as you can. This will help make a nice even roll.  Avoid pounding the cake on the counter to try to level it as that will only remove air from the sponge.

Bake the cake for 13 to 16 minutes, every oven bakes differently so check the cake by pressing in the center lightly with your finger, if the cake springs back it is done.  While the cake is baking you will need to prepare a towel to turn the sponge onto.  I use a flour sack t-towel, but any lint free light weight towel with a smooth finish (no terry towels) will work.  Use a sifter or mesh strainer to dust a heavy coat of confectioner’s sugar over the towel.  Cover an area somewhat larger than the size of your pan, it is rather hard to drop it exactly.  Do not skimp on the powdered sugar since this is what will keep the sponge from sticking to the towel.  And of course any time you are working with powdered sugar it is a bit of a mess, so just be prepared for that.  This is why I prep the towel while the cake bakes so I don’t drag sugar all over the entire kitchen while I am mixing.

When the cake is done remove it from the oven and let it stand for only a minute, I find the time it takes me to fold the paper back and to get a grip on the pan is about as long as you should wait.  Aim for the powdered sugar landing pad and as gently as you can set the cake pan upside down.  There will be a bit of a blizzard when the cake hits the sugar so be prepared.  Lift the pan off and carefully peel back the paper.  Then while the cake is still hot, gently roll the towel up with the cake and set it on a wire rack to completely cool, which can take up to an hour, the center will hold heat so don’t rush it.

When the cake has completely cooled mix your filling.  Slowly unroll the cake, it will have formed a curl, don’t force the cake flat let it lay as it will.  It will relax a bit once it is unrolled.  Before filling I like to separate the cake from the towel.  Gently roll the cake back up, not tightly but just to make sure it has not stuck to the towel.  Go slow and gently pull the cake away from the towel in any areas it has stuck.  Once the cake feels free of the towel, roll it back out to fill.  Spread your filling out in an even layer staying about a half an inch back from the edges.  Then gently roll the cake back up (without the towel) and tightly roll in cling wrap, then place in the fridge for about two hours to set.  For serving remove the plastic wrap and cut about an inch of both ends to expose the beautiful roll, a serrated bread knife works well for slicing.  Dust with powdered sugar and slice the roll in 1″ thick pieces.

These cakes freeze extremely well and are a great item to make ahead of time and have on hand for any unexpected holiday visitors.  I double wrap the cake with plastic wrap, then with foil.  Unwrap the cake and allow to thaw for about an hour before serving.

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Pumpkin Spice Roll

Easy to make retro holiday favorite jelly roll like dessert. Soft pumpkin flavored cake rolled with your favorite flavored cream cheese filling.

Course Cakes, Dessert

Cuisine Holiday

Keyword Filled Pumpkin Spice Roll, Pumpkin Spice Roll

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Cooling & Chilling 3 hours hours

Total Time 4 hours hours

Servings 10

Author Christoph

Ingredients

Pumpkin Sponge

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon allspice
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1/2 cup confectioners’ sugar for towel and dusting

Cream Cheese Filling

• 8 ounces cream cheese softened
• 6 tablespoons butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla

Buttercream Filling

• 8 ounces cream cheese softened
• 6 tablespoons unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Maple Filling

• 8 ounces cream cheese softened
• 4 tablespoon unsalted butter softened
• 1 cup powdered sugar
• 1 tablespoon maple syrup

White Chocolate Cream Cheese Filling

• 8 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 3/4 cup confectioners' sugar
• 1 teaspoon lemon zest
• 4 ounces white chocolate melted and slightly cooled

Chocolate Filling

• 8 ounces mascarpone cheese room temperature
• 2 tablespoon unsalted butter softened
• ¾ cup confectioners’ sugar
• ½ cup semisweet chocolate chips melted and slightly cooled

Dulce de Leche Filling

• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 1 ½ cups confectioners’ sugar
• ¼ cup dulce de leche

Cappuccino Filling

• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter softened
• 1 cup confectioners' sugar
• 2 teaspoons espresso powder

Cordial Filling

• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 1 1/2 cups confectioners' sugar more if needed to thicken
• 2 tablespoons liquor Baileys Irish Cream, Kahlua, Grand Marnier

Instructions

Pumpkin Sponge

• Position a rack in the upper 1/3 of your oven and heat to 375°F.
• Prepare a 10” x 15” jelly roll pan by lining with parchment and lightly greasing.
• In a mixing bowl beat the eggs on medium-high speed until frothy about 5 minutes. Add sugar and beat on high until pale yellow and thick. Fold in pumpkin puree and mix well to combine.
• Mix all dry ingredients together is a separate bowl. Fold dry ingredients into egg mixture.
• Pour batter into prepared pan, spreading evenly with a spatula or offset knife.
• Bake for 13 – 16 minutes or until the center of the cake springs back when lightly touched.
• Generously dust a lint free t-towel with powdered sugar. Let the cake cool in the pan for about 5 minutes then turn it out onto the towel and peel back the parchment paper.
• Starting at the 10” edge of the cake, gently roll the cake and place on a wire rack. Allow to completely cool before filling.

Fillings

• Beat cream cheese and butter together until smooth and creamy. Add the powdered sugar a ¼ cup at a time and mix until smooth. Add flavorings and mix until smooth. If using chocolate, melt in microwave, cool to room temp before folding in.

Assemble

• Carefully unroll the cake.  Slowly and gently re-roll the cake to separate it from the towel, then roll back out flat for filling.  Spread the top with the filling holding back about 1” from the edges.
• Roll the cake being careful not to squeeze the filling out. Wrap the roll with cling wrap and chill for two hours before slicing.
• Trim the ends off and then slice the cake into 1” think slices for serving.

Notes

Cake can be held in the fridge for up to five days. Pumpkin roll will also freeze extremely well for up to 30 days. Roll in plastic wrap then wrap in foil. Allow to thaw about 1 hour before serving.

A golden buttery crust tops soft and tender pillows of flaky goodness in this pan of pull-apart rolls making them the perfect addition to your holiday table.  Shape your rolls in interesting combinations to create a bread that is not only incredibly delicious but visually stunning as well.  

I like serving pull-apart rolls at dinner parties, breaking bread at the table with family and friends brings me joy.  In passing a plate of fresh baked rolls to share there is a very human connection made with everyone at the table via the bread.  This is one of the reasons I enjoy serving pull-apart rolls, that and the fact that they are incredibly soft and delicious.

This recipe for dinner rolls is simply one of the best I have found.  I have tested this recipe many times over the past few years, in many different shapes and forms, and it is consistently produces a soft and tender roll.  The right recipe is key to making a good roll, but there are also a few tricks that will help you with this or any other bread to get the best results.

Units of Measure vs. Weight – Professional bakers use a bakers formula and weigh all ingredients when making bread.  I myself have taken to using a scale to measure ingredients and have found that it does give me a more consistent result, however many people do not have a scale or prefer the ease of using cups and spoons.  I admit I do not always pull out the scale, sometimes it is quicker and easier to grab the measuring cups.

So the first tip I will share is about measuring flour.  We have all learned the scoop and level method of dipping flour from the bin, however dragging the cup through the flour can actually add more flour than you want.  Flour is easily compacted and by scooping you are packing the flour into the measuring cup.  If you were to weigh the scooped amount you would find that it is almost always heavier, equaling more flour, which means tougher bread.  So start by taking a tablespoon or knife and fluffing up the flour in your bin, you will notice right away how the volume increases.  Then gently spoon the lightened flour into your measuring cup and level off with a knife, this will give you a more accurate amount.  Use the same method for any dry ingredient as they all settle and become more compact in the cupboard.

Bread recipes commonly call for a range of the amount of flour needed.  Depending on your flour, and the temperature and humidity of your kitchen, the actual amount of flour you use can vary from day to day.  So if a recipe calls for 5 to 6 cups, build your dough with five cups and place the additional cup in a bowl.  Only use flour out of the bowl to add to the dough and also to dust the board.  This will keep you from adding too much flour to your dough which can make it tough.

Most of us have kosher salt in our kitchens and use it for just about everything.  If you are using teaspoons to measure salt for your recipes use a regular ground table salt.  The larger sized crystals of the kosher salt take up more space and do not measure the same as the finer grind.  Again if you were to weigh and compare you would find you are adding less salt than the recipe actually calls for by using the sea salt.  I know you might be thinking less salt is a good thing, however in bread baking the right amounts are important and affect how the yeast and other ingredients react as well as flavor.

Active Yeast vs. Instant – The answer here is that both work equally, however I have taken to using instant or rapid rise yeast which eliminates the process of blooming the yeast before adding,  I had a baking instructor who changed my thinking on this ingredient.  Instant yeast can be added and thoroughly mixed with the other dry ingredients and the yeast will not start working until liquids are added.

Tenderizers – Milk, butter, and sugar all work to make bread softer.  Powdered non-fat dry milk is commonly used in bread baking, it is extremely easy to work with and adds to the tenderness of bread.

Kneading – Soft rolls and bread require minimal kneading.  The longer you work the dough the stronger the gluten strands become resulting in a tougher bread.  So work the bread only enough to form a nice ball that does not stick to your hands.

Rising – An important step in making any bread is not to let a skin form during any of the the rising processes.  Cover your bowl with plastic wrap to prevent this from happening.  I also find placing the covered bowl in the cold oven with only the oven light on is a perfect place to let your dough rise.

Degassing – After the first rise you will find most recipes ask you to punch down the dough to remove air bubble formed during the fermentation.  This is also usually the point that you form your bread into what ever shapes you are baking.  Lightly dust your working surface with flour from the bowl you set aside and turn the dough out onto the board.  Using the flat of your hands press the dough out into a rectangle.  Do not poke the dough with your fingers, that tears the gluten strands that have formed during rising.  Once the bread is somewhat flattened out, fold the top 1/4 part of the dough on to itself and using the heel of your hand press it together working along the fold from right to left, then fold again and repeat as needed until you have formed a log shape.  This method will gently remove any bubbles from the bread and prepare it for dividing.

Dividing the Dough – One you have the dough in a log like form use both hands to roll the log out a bit more.  Starting in the center with hand over hand, gently roll the dough back and forth moving your hands toward the ends as you go.  If the dough springs back and is hard to roll, it is not relaxed enough so cover it with a damp cloth and let it rest for 10 minutes. The idea is to create a semi-even log shape that will be easy to divide, it does not have to be perfect.  I like to work in halves or thirds when I divide. If a recipe yields 24 rolls, I cut the log in half and set half out of the way, covering it with a damp cloth.  I find it much easier to divide twelve pieces than twenty four.  Gently roll the half you are ready to work a bit more, then mark the center of the log with your bench knife, then mark each half in half, then each quarter in thirds.  By marking before you cut, you can make any adjustments before you cut.

Shaping the Rolls – I always start by rolling the cut pieces into balls.  No matter what shapes I plan to use it makes it easier to form consistent rolls if they all start out round.  Once they are all rolled I cover them again with the damp cloth and let them rest.  I like using a spring form pan for pull-apart rolls but you can use any pan you like, however I do suggest lining the pan with parchment to eliminate the heart break of sticking.  One of the things I love about pull-apart rolls is the softness of the sides of the rolls where they bake against each other, so I like to crowd the pan a bit.  This causes the rolls to rise upwards and gives more side surface area.  I use melted butter as well and brush the sides as I place the rolls in the pan.  It is fun to mix up the shapes, placing some rolls in whole, braiding some, or rolling others.  You can be create here and do what ever you like, it is just bread and it will all be good.  I make spirals by flattening a ball of dough into an oval about three by five inches, brushing it with butter, folding it in half butter side in, then rolling it up.  Place the folded edge down in the pan and the top will spiral up.

Butter Top vs. Egg Wash – Both make a nice finish and totally up to you.  Brushing the tops with melted butter will result in a nice golden appearance, while using an egg wash will give a shinier darker color.

Garlic and Herbs – Experiment with flavors that will complement the meal you are preparing, adding finely diced herbs or garlic to the melted butter will certainly add a nice flavor note to your bread.  If you are brushing the top of your rolls with garlic or herb butter be aware that you might end up with burnt bits on top of the bread.  Keep the flavor portion inside and just use plain butter for the top if this is a concern, and of course there is no need to brush the tops with anything if you don’t want.  Bread is beautiful no matter how it is prepared.

Cooling the Bread – It is important to remove your bread from the pan as soon as possible to prevent soggy rolls, and the spring form pan makes this part really easy.  Remove the sides, then using a spatula transfer the bread on to a wire rack to cool.  And while we all love that hot piece of bread remember bread continues to develop its flavor as it cools.

Reheating and Storing – It is very easy to reheat pull-apart rolls and give them that just out of the oven flavor.  Wrap the rolls loosely in an aluminum foil pouch and seal closed.  Place them in a 350° F oven for about 15 minutes, less time for half a pan of rolls.  To store place completely cooled rolls in a bread bag and close with a twist tie.  The bread will hold for two to three days, but the odds are it will not last that long!

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Pull-Apart Dinner Rolls

A golden buttery crust tops soft and tender pillows of flaky goodness in this pan of pull-apart rolls making them the perfect addition to your holiday table. 

Course Breads

Cuisine American

Keyword Pull_apart Dinner Rolls

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Rising Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 20

Author Christoph

Ingredients

• 5 to 6 cups unbleached all-purpose flour
• ¼ cup dry milk
• 1 tablespoon sugar
• 2¼ teaspoons instant yeast
• 2 teaspoons salt
• 2 tablespoons unsalted butter softened
• 2 cups warm water

Instructions

• Measure 5 cups of flour into a medium bowl then add the powdered milk, sugar, yeast and salt. Place the 6th cup of flour in a small bowl and set aside. Cut the butter into small pieces and stir into the dry ingredients.
• Pour the warm water into the mixture and beat to blend well.  Stir in the only enough of the remaining flour to form a shaggy mass.
• Turn the dough out onto a lightly floured surface. Knead the dough for about 8 to 10 minutes. The dough should become soft and elastic and not stick to your hands.
• Allow the dough to rise in a lightly greased bowl, covered with plastic wrap, until it has doubled in size, about 1 hour.
• Preheat the oven to 375 F and position the rack in the middle of the oven.
• Turn the dough out onto a lightly floured surface. Gently de-gas the dough and divide into 24 pieces.  Form into the desired shapes and space them sides just touching in a 9" spring form pan or 2 greased 8" round pans.
• Cover the rolls loosely with plastic wrap and allow to rise until nearly doubled, about 30 minutes.
• Brush the tops with melted butter or egg wash and bake the rolls until the crust is golden brown about 25-30 minutes, or until golden brown and sound hollow to a tap.  Remove from the pan and cool on a wire rack.
• For individual round dinner rolls divide the dough into 24 pieces. Round the rolls and space them evenly on a parchment-lined baking sheet. Bake 15-20 minutes.

Notes

This recipe works very well for individual rolls as well as pull-aparts.  Baking time will vary depending on pan size and number of rolls.  

If you’re searching for an appetizer that is absolutely delicious but also quick and easy to make then look no further, these cranberry brie bites fill the bill.  Creamy melted brie mingles with the tartness of cranberries in a golden pastry cup to create this festive holiday nibble.  With just a few simple ingredients and a short amount of time these little bites will certainly surprise and delight your party guests.  

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Cranberry Brie Bites

Creamy warm brie and cranberries in a cup of pastry dough, so simple and so delicious. Easy to make 3 ingredient appetizer perfect for the holidays.

Course Appetizer

Cuisine Holiday

Keyword appetizer, cranberry brie bites

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20

Author Christoph

Ingredients

• 1 can Pillsbury crescent dough sheets
• 1 wheel Brie
• 1 cup cranberry relish
• fresh rosemary optional
• toasted walnuts, chopped optional

Instructions

• Position rack in the center of the oven and heat to 375°F.  Prepare a mini muffin tin by spritzing with non-stick spray
• Roll out dough on a lightly floured board and cut into 2" squares.  
• Cut the rind off of the wheel of Brie and cut into 1/2" pieces.
• Tuck dough squares into the muffin cups, followed by a chunk of Brie and about a 1/2 teaspoon of cranberry relish.  Top with bits of fresh rosemary or chopped walnuts.  
• Bake for 13 - 16 minutes or until pastry dough is golden brown.  Use a knife or small heat resistant spatula to remove cranberry brie bites from the pan and place them on a serving platter.  Garnish with sprigs of fresh rosemary and fresh cranberries.

Notes

Remove the bites promptly from the muffin tin to prevent sticking.

Fresh rosemary adds a very nice flavor to the treat but they are certainly as delicious without.

Elevate your apple pies, tarts, and strudels to a new level by adding this one simple ingredient.  Apple cider syrup will bring a new dimension of flavor to any apple filling you prepare.  This easy-to-make flavor concentrate requires only one ingredient and a little bit of time.  Not only delicious in pies and other baked goods, this syrup will add the perfect fall flavor to your pancakes and waffles.  And use some of this apple syrup to make an Apple Cider-Car Cocktail, it’s the perfect drink for Thanksgiving entertaining that will certainly get you in the spirit of the season. 

I love fall.  Of all of the seasons I think fall would have to be my favorite.  I know many folks pick spring or summer, but there is something about the amazing colors of the autumn leaves and the crisp air that I find most exhilarating.  Fall is also apple season.  And yes apples are available all year long but there are none crisper or more flavorful than those in the market this time of year.  Baked goods with apples are some of my favorites, next to blueberries that is, and not to forget rhubarb, and peaches and…..well OK most any baked good, but a slice of fresh baked apple pie or strudel definitely sends me to my happy place.

I was very pleased when I discovered apple cider syrup a few years ago in a gourmet baking shop.  I thought the syrup sounded very intriguing, so I hesitantly offered over my arm and leg and made the purchase.  The concentrated flavor of this syrup definitely worked as advertised and my apple fillings never had more flavor, but the product was quite pricey.  So after a bit of research I discovered that this secret elixir really was nothing more that reduced apple juice.  Just that simple.  So for merely a few dollars and a bit of time I can make my own secret ingredient and have it available whenever and for whatever I want.

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Apple Cider Syrup

The secret ingredient for the most delicious apple fillings for your pie, tarts, and turnovers.

Course Spice

Cuisine American

Keyword Apple Cider Concentrate

Cook Time 45 minutes minutes

Servings 2 cups

Author Christoph

Ingredients

• 64 ounces organic apple juice not apple cider

Instructions

• In a sauce pan over medium-high heat reduce apple juice to about 2 cups or until it has the consistency of maple syrup.

Notes

Watch the temperature of the syrup as it begins to thicken, reducing heat as necessary to prevent burning.

I will not proclaim to be able to make a perfect pie by any stretch of the imagination.  But here are a few tips I have acquired over the years that I find do help me.

Crust

I will tell you right now pie crust is not my strongest suit.  I have always admired people who can crumble together a flaky buttery crust with ease.  I also must admit that I often use packaged crusts, I know that will disappoint some folks but I guess since I have not perfected the crust I have focused more on fillings.  There are many recipes and your mother may have taught you hers, but just in case here is one for a Basic Single or Double Pie Crust.

• Don’t over work the dough – When mixing the dough work in only enough ice water to form a crumble that will hold together when pressed.  When rolling, work from the center out and only enough to form the size you need for your pan.  Excessive rolling causes the gluten in the dough to strengthen creating a tougher crust.
• Keep it Cold – Whether you are using shortening or butter in your dough keeping it cold is key to a flaky crust.  Lightly greasing the bottom of your pie tin will help crisp up the bottom crust of your pie.  If you are working on a decorative or elaborate top for your pie, place the filled shell back in the fridge while you work on your design.

Apples

Everyone seems to have a favorite apple, however some work better for baking that others.  While the red delicious is the iconic apple it is not the best for baking, and the granny smith may not be the first apple you grab for snacking but she is the work horse of the pie.  I have learned that a mixture of apples will give you a good result and help to prevent the apples from shrinking during baking leaving you with a gap between the crust and the filling.  Some of the best apples for pies are…

• Granny Smith
• Honeycrisp
• Golden Delicious
• Rome
• Jonathan or Jonagold
• Braeburn

Filling

One of the things I enjoy about making an apple pie is that it really is quite simple, not a lot of fuss or muss.  I was given a recipe for an apple pie spice mixture that is a fantastic blend and can be used for tarts and strudels as well.  I keep a jar of this in my pantry during apple season which makes pie baking even easier.

• 4 Tablespoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground cardamom

Other tips that I would share with you are as follows.

• Evenly slice the apples – Whether you like thicker or thinner apples in your pie, slice them all the same thickness.  They will bake evenly by doing this.
• Pre-cook the apple slices – Precooking the slices of apples slightly helps in two ways.  It helps the apples to become nice and tender with out over baking the crust, and it reduces the shrinkage of the filling which can leave a gap below your top crust.  Place the apples on a plate and microwave uncovered for 4 to 5 minutes just to take the edge off.
• Melted butter – Instead of dotting the top of your filling with butter, toss the sliced apples in melted butter.  No need for lemon juice, and this allows for a more even thickening of the filling.
• Powdered sugar – Yes that’s right, powdered sugar.  Using confectioners sugar instead of granulated gives a more even distribution throughout the filling.  Sift your thickening agent (flour or cornstarch) with the powdered sugar along with your spices before adding to your apples.  This will make sure your filling is completely thickened and evenly spiced.
• Apple Cider Syrup – This really is the key to maximum apple goodness.
• Raisins and Dried Cranberries – Either of these will add a bit of interest and flavor to your filling if desired but are not necessary.  Toasted walnuts also can offer a some interesting texture and taste if desired.

Decorative Crusts

Make the top of your pie your personal signature.  With a little bit of time and a few simple tools you can turn an ordinary looking pie in to a work of art.  There are many versions of lattice that are not too difficult to do, and cookie cutters can make fun shapes to add dimensions to your pie.  If you need some inspiration, here is a link for some Amazing Pie Crust ideas.

• Keep it Cold – It is important to keep your dough cold.  If your work of art is taking more time than you expected, put it back in the fridge for a bit.
• Parchment Paper – You might find it helpful to work your design on a piece of parchment.  This allows for easy transfer on to your pie or back in the cooler for a bit. Trace the outline of your pan on the underside of the paper for a helpful guide.
• Pizza Cutter and Ruler – These basic tools make cutting strips of crust a breeze.
• Cookie Cutters – Use your cookie cutters to add seasonal touches to your crusts, or make a special pie birthday pie with your special persons favorite shapes.  Fork tines and butter knives work well to add detail to your shapes.
• Chill before Baking – When you have finished your Picasso and sealed the edges, pop your pie back in the fridge for about 20 minutes before baking.  This will help to keep your top crust flaky.
• Make it Shine – Egg wash will bring lots of color to your crusts but can hide details.  Try using whole milk.  It is easy to work with and will bring a nice color and shine to your pie.  And don’t forget the sprinkles.  Sanding sugar can add a lot of sparkle and fun to your crust.

Baking

When it comes to baking there are just a few tips I would offer.

• Rack Position – If your oven has a bottom element place your oven rack slightly below center.  This will help the bottom crust to brown.  If you have a top element the center rack will work fine but don’t go higher.
• Parchment Paper – Place your pie on a parchment lined sheet pan.  This makes for easy transferring in and out of the oven as well as making clean up a lot easier in the case of a spill over.
• Heat Shield – After 30 minutes in the oven, lay a flat piece of aluminum foil over the top of the entire pie.  Don’t try to bend it around the crust just lay it gently on top.  Then remove the foil about 30 minutes prior to the final baking time.  The crust should stay tender and brown nicely with out burning.  Adjust the time for removing the foil based on the color of your pie nearing the end of baking.  If your crust has lots of color leave it on.
• Let it Cool – A fruit pie is the temperature of the sun when it comes out of the oven, and holds it heat for quite a while.  Allow about 2 hours for the pie to completely cool.  This will also give the filling enough time to set up so you can cut nice clean pieces.

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Secret Ingredient Apple Pie

Easy recipe for the best apple pie filling you have ever tasted bursting with appley goodness.

Course Dessert, Pies

Cuisine American

Keyword Apple Cider Concentrate, Apple Pie, Apple Pie Filling, Best Apple Pie, Secret Ingredient Apple Pie

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Cool 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8

Author Christoph

Ingredients

Filling

• 8 cups apples mix of Granny Smith and Fuji, cored, peeled, and thinly sliced
• ¼ cup dried cranberries (optional)
• 2 tablespoons butter melted
• ¼ cup apple cider syrup* see recipe above
• 1 tablespoon vanilla extract
• 1 ¼ cup confectioners' sugar
• ¼ cup flour
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon cardamom
• ¼ teaspoon salt

Crust

• Double Pie Crust made from scratch or packaged
• Topping
• Milk
• Sanding sugar

Instructions

• Position a rack in the center of the oven and heat to 350°F.

Filling

• Microwave the sliced apples uncovered on a plate for 4 to 5 minutes, until they have softened a just a bit. Drain off any liquid then transfer to a large mixing bowl. Allow to cool to room temp and toss in the dried cranberries.
• Add melted butter, apple cider syrup, and vanilla. Toss to evenly coat.
• In a separate bowl, whisk together the powdered sugar, flour, spices, and salt. Add to apple slices and toss to combine.

Assemble

• Lightly grease the bottom of a 9” - 10” pie tin with shortening. (This help to brown the bottom crust)
• Roll out half of the dough to form the bottom crust. Spoon apple filling into the crust.
• Roll out the top crust and position it over the filling. Trim off any excess and seal and crimp the edges. Cut a slit in the center for steam to escape or cut the remaining crusts in strips to create a lattice.
• Brush the crust with milk and sprinkle with sanding white sugar.

Bake

• Place the pie on a parchment-lined baking sheet and bake for 30 minutes. Carefully lay a sheet of aluminum foil on top of the pie covering its entire surface and bake for an additional 80 minutes. Remove the foil and bake for another 10 minutes for a total of 2 hours or until the filling is bubbling and the crust is lightly browned.
• Remove the pie from the oven, and allow it to cool for several hours.
• You can store the pie for a day or two at room temperature or cover and refrigerate for up to 5 days.
• Apple pie also freezes well. Wrap chilled pie tightly with plastic wrap and foil.

Notes

Here is a Recipe for basic pie crust or use your own favorite. 

 

I guess it was probably more than a handful of years ago by now that I first stumbled upon mushroom strudel. Prior to that I had only every considered a strudel to be a fruit filled pastry, and usually apple. My partner Kelly and I decided to go out one evening with our sights set on downtown. Living in central Denver, we have so many options when it comes to dining out. We have discovered many places that we love, and yet there are so many more that we have never experienced.

Over the years we have developed a style of dining we refer to as a “pu pu crawl”. We’ve found that instead of diving in to an unfamiliar restaurant head first, we prefer to test the waters a bit by sitting at the bar, having a drink, and sharing an appetizer or two. Then we move on to another place and do the same. It truly makes for an enjoyable evening, and gives us a chance to peruse a few menus, and at the same time get the inside info from the barkeep.

As we were strolling along the restaurants of 17th avenue, the lights of the Avenue Grill beckoned us. So we popped in, found a couple of seats, introduced ourselves to the bartender (Always introduce yourself to the bartender), and secured an icy adult beverage. With drinks in hand and after a quick toast, our attention turned to the menu. It was humorous that we simultaneously landed on the same item, the mushroom strudel. With a nod of approval from our server, the order was placed. What a fantastic dish! Neither one of us could remember enjoying an appetizer as much as the one placed before us. So the very next day we started working on our own version, and the rest is…..as they say, history.

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Mushroom Strudel

Flaky layers of pastry envelope the full bodied savory and earthy flavor of tender mushrooms. Serve with a berry coulis for unforgettable dish.

Course Appetizer

Cuisine French, Holiday

Prep Time 30 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8

Ingredients

Mushroom Studel

• 1½ - 2 pounds Mushrooms Portobello, shiitake, wood ear, crimini, white button
• 3 Tablespoon shallot finely diced
• 3 Tablespoons fresh thyme finely chopped
• 3 Tablespoons butter
• 3 Tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 Tablespoon Dijon mustard
• 2 Tablespoon toasted walnuts finely chopped (optional)
• 1/4 cup creme sherry
• 4 - 6 ounces ounces triple cream brie cut into small cubes
• 6 - 8 sheets phllyo dough at room temperature (I like Pepperidge Farms)
• 1/2 cup butter melted

Berry Coulis

• 8 ounces black berries
• 8 ounces cranberries
• 1/4 cup sugar
• 3 Tablespoons water
• 2 Tablespoon lemon juice
• 1 teaspoon fresh thyme finely chopped
• 2 Tablespoon brandy
• 1/4 teaspoon black pepper

Instructions

Mushroom Strudel

• Sort through the mushrooms brushing off any dirt, remove all stems and set aside. Use a spoon to remove the gills from the caps of the Portobello. Slice the tops of the mushrooms into about 1/4″ slices. I like to vary the size a bit to add some visual texture. Large caps like the Portobello can be cubed. Remember mushroom drastically reduce in size when cooked. Finely dice the stems and place in a small bowl separate from the tops.
• Prepare the shallot by finely dicing. Strip the leaves from the fresh thyme, and finely chop.
• Add the butter and olive oil to a large skillet over medium heat. When the butter has melted, add the mushrooms (cooking mushrooms is similar to cooking spinach, the pan may seem full, don’t worry it will dramatically reduce). Give the mushrooms a careful toss to coat with the oil.
• Add 2 tablespoons of the fresh thyme, salt, and pepper.
• Cook the mushroom, stirring occasionally. When the mushrooms have reduces by half, add the finely diced mushroom stems, and the Dijon to the skillet. Continue to cook until all of the liquid has escaped from the mushrooms, and has been reduced to a thick syrup (almost to the point of sticking). This process will probably take at least 30 minutes (Cooking time will vary depending on the type of mushrooms used at their water content).
• Add the creme sherry to the pan to deglaze the wonderful mushroom essence, and continue cooking until the liquor has reduced to a thick gravy (It is important that the filling not be “watery” or too wet or it will not work in the pastry).
• Add the remaining tablespoon of fresh thyme and stir to combine. Transfer the mushrooms from the skillet into a bowl and allow to cool. It is important that the filling be cooled to room temperature before working with the pastry dough.
• If nuts are desired, toast them in a dry skillet. Allow to cool, finely dice, and add to the filling. Nuts add another layer of flavor and texture, however they are not crucial to the outcome of this dish.
• Heat oven to 350° F, and position rack in the center of the oven.
• Once the filling is completely cooled, taste and adjust salt and pepper if desired (who am I kidding, by now you have most likely eaten two or three spoonfuls already).
• Melt the stick of butter in the microwave. Lay the sheets of phllyo dough on a piece of parchment paper. Working quickly, fold the phllyo in half like a book, but do not crease. Starting on one half, open each page of the book and brush with the melted butter. Unfold the next layer smooth out the dough with your hand, and butter (Using your hand to lightly smooth the sheet helps to make sure you have an even layer of butter between the sheets). Repeat until all the layers are buttered. Do not butter the top sheet. When you have reached the top sheet, fold over the other direction and repeat.
• The sheet of dough are slightly rectangular, so place the cooled filling down the center third of the long direction of the dough. Evenly spread the cubes of brie over the top of the filling. Using a sharp knife, cut strips about 1½ inches wide from the edge of the filling outwards in both directions. Keep the cuts in line from side to side. Begin at the bottom and fold the first strip on the right side over the dough at a slight angle upward, then repeat with the left. Continue until all the filling is covered. Brush the top with butter, evenly coating all surfaces. Be sure to do the sides as well.
• Use the parchment paper to lift the strudel onto a baking sheet. Place in the pre-heated oven and bake for 25 – 30 minutes, or until the top is golden.
• Remove from oven and place on a wire rack to cool.

Berry Coulis

• Place the berries, water, lemon juice, and thyme in a small sauce pan and cover. Bring to a boil and reduce to a simmer. Allow the mixture to reduce by half.
• Using a food mill or mesh strainer and the back of a spoon, press all of the liquid from the seeds and skins.
• Return the liquid to the small sauce pan and simmer, add the brandy and pepper. Reduce to a syrup.
• Place in fridge to cool and finish thickening.

Serve

• Strudel can be served warm, or at room temperature. Either way is delicious. Serve with a stove ground mustard or a berry coulis. Enjoy!!

Notes

I use packaged phllyo dough as I am not gifted enough at this point to make my own, but feel free if you are. Place the plastic sleeve of dough on the counter for at least 4 hours to warm to room temperature before starting.

An assortment of mushrooms makes the best filling. Use any or all that you like and are readily available. There are also many great varieties of dried mushrooms which are wonderful, simply re-hydrate then in warm water.

I personally love the way the berry works with the mushroom and the brie. I made this particular coulis with Thanksgiving in mind. This recipe will yield about a third of a cup of coulis which can be stored in the fridge for several weeks.

Mashed potatoes mixed together with sautéed cabbage and onions create this traditional Irish dish know simply as Colcannon. With an amazing depth of flavor and textures, these potatoes are remarkable light, fluffy, and delicious.  There are many versions of these potatoes, some using kale in place of cabbage, while others call for leek, garlic, or scallion. Customarily eaten in the fall when cabbage and kale are in season, I believe Colcannon would make an outstanding and interesting addition to the Thanksgiving table. I have also added this to my list of signature side dishes, along with my Blue Cheese & Bacon Stuffed Onion should I ever open a steak house.

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Colcannon

Mashed potatoes mixed together with sautéed cabbage and onions create this traditional Irish dish know simply as Colcannon. With an amazing depth of flavor and textures, these potatoes are remarkable light, fluffy, and delicious.

Course Side Dish

Cuisine Irish

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Author Christoph

Ingredients

• 3 - 4 large russet potatoes peeled, cubed, and boiled
• 3 Tablespoon butter
• 2 Tablespoon milk or half-n-half
• 4 - 5 strips bacon crisped and crumbled (optional)
• 1/2 small head of cabbage cored and thinly sliced
• 1/2 onion thinly sliced
• 3 - 4 cloves garlic finely diced
• 3 Tablespoons fresh parsley rough chopped
• salt and pepper to taste

Instructions

• Peel, cube, and cook potatoes in a pot of boiling water until fork tender.
• Crisp bacon in a large skillet. When cooked remove and place on a paper towel. Crumble bacon when cool enough to handle.
• Reserve fat in the skillet.
• Add cabbage and onion to the skillet with the bacon fat and sauté over medium heat until onions become translucent.
• Add garlic and cook for another minute. Remove from heat.
• Drain potatoes and rice them into a large mixing bowl. Add butter and milk, whip potatoes until smooth (add milk only as needed for consistency).
• Fold in cabbage and onion mixture, two-thirds of the bacon, and parsley.
• Season with salt and pepper to taste.
• Transfer Colcannon into a serving dish and top with some butter, and the remaining bacon. Garnish with some fresh ground black pepper, and parsley.

Notes

As mentioned there are many versions of this dish, this is my just my spin. Spinach or Kale makes an excellent ingredient for a variation. Colcannon however should be light and fluffy. I use my potato ricer for best results.

Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash. Bits of crisped bacon, onion, and pepitas complete the dish by adding an amazing depth of flavors and textures to this colorful and delicious fall hash.

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Sweet Potato Hash with Apples & Bacon

Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash. Bits of crisped bacon, onion, and pepitas complete the dish by adding an amazing depth of flavors and textures to this colorful and delicious fall hash.

Course Side Dish

Cuisine American, Holiday

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Ingredients

• 2 garnet yams peeled and cut into 1/2-inch dice
• Extra-virgin olive oil
• Kosher salt
• 4 - 6 slices thick cut bacon cut into lardons
• 1 large onion cut in 1/2-inch dice
• 2 Granny Smith apples cored and cut into 1/2-inch dice
• 4 scallions white and green parts separated and thinly sliced
• 1/2 cup green pumpkin seeds pepitas, toasted

Instructions

• Heat oven to 400° F.
• In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt. Toss to evenly coat the sweet potatoes.
• Arrange them in a single layer on a baking sheet. Roast the sweet potatoes for about 10 – 15 minutes or until they are soft but not mushy. Remove from the oven and set off to the side.
• In a dry skillet over medium-high heat toast the pepitas until they have taken on some color.
• Drizzle a tablespoon of olive oil in a large saute pan. Add the bacon and place the pan over medium heat to slowly render the fat.
• When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic.
• Add the apples and the scallion whites and saute for 3 to 4 minutes.
• Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 10 to 15 minutes.
• Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.

Notes

By adding some sage, thyme and dried cranberries, this dish would make a fantastic side dish on Thanksgiving table.