Winter 2018 - - - - - - - - - - - - - - - - -
The holidays may be over, but the time for good food surely isn’t! In this edition of “Hot Dish,” we’re sharing favorite winter recipes that are really perfect for any time of the year.
Winter Wonderland White
7 c. popped popcorn
12 oz. melted and tempered white chocolate or melted white confectionery coating
½ c. blue sprinkles
¼ c. candy snowflakes
1. Line a baking sheet with parchment paper.
2. Pour popcorn into a large mixing bowl.
3. Pour white chocolate over top, and quickly stir it and toss it to coat
4. Pour out onto the baking sheet and immediately toss the sprinkles and snowflakes over top.
5. Whack the pan on the counter a few times. This
helps get the candy to stick.
6. Refrigerate for 10 minutes.
7. Remove and break up into bite size chunks.
DIY Creamy Hot Chocolate Mix
3 c. powdered sugar
1 c. cocoa powder
½ c. dry milk
1 tsp. of salt
½ c. of chocolate chips (optional)
1. Mix all ingredients together and store in an airtight container.
2. Run mix, minus the chocolate chips, through a blender to make it a finer powder to mix all ingredients together.
Deep Dish Spinach and Prosciutto Quiche
Ingredients for Toasted Sesame Crust:
2 c. all-purpose flour
(use a gluten free blend
1 tsp. salt
8 tbsp. unsalted cold butter, diced (1 stick)
1 egg beaten
1/4 c. cold buttermilk
1/4 c. sesame seeds, toasted
Ingredients for Filling:
1 tbsp. butter or olive oil
1 small onion, finely diced
1/2 c. oil-packed sun-dried tomatoes, sliced
12 oz. fresh or frozen spinach, defrosted and squeezed dry if frozen
1/2 tsp. dried thyme
1 tsp. dried dill
pinch of salt and pepper
1 c. Havarti cheese, shredded
3/4 c. sharp cheddar cheese, shredded
1/2 c. Gruyére cheese, shredded
2 c. plain Greek yogurt
1 c. milk
1/8 tsp. nutmeg
3-4 oz. thinly sliced prosciutto
fresh thyme and flakey sea salt for garnish
1. To make the crust, whisk together the flour, 2 tbsp. toasted sesame seeds, and salt in a medium-size bowl. Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture.
2. Whisk together the egg and buttermilk (or water). Create a well in the butter and flour mixture, and pour in the cold buttermilk/egg mixture. Use a fork to bring the dough together. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead the dough into round, flat disks.
3. Grease a 9- or 10-inch spring form pan with cooking spray, and sprinkle the bottom and sides of the pan with the toasted sesame seeds. Roll the dough out on a lightly floured surface to a 15-inch circle. Press the dough into the bottom of the prepared pan and up the sides. Line the dough with tin foil, pushing the foil down onto the dough and up and around the sides, then refrigerate for 30 minutes.
4. Preheat the oven to 350 degrees F. After 30 minutes, place the pan
in the oven and cook for 10-15 minutes or until the crust is just set. Remove from the oven and remove the foil. Reduce the oven temperature to 325 degrees F.
5. Meanwhile, make the filling. Heat a large skillet over medium heat and add the butter. Once melted, add the onion and cook over medium-low heat for about 10 minutes or until caramelized. Stir in the spinach and sun-dried tomatoes, and cook until the spinach is wilted. Add the dried thyme and dill. Season with salt and pepper. Make sure all the moisture has cooked out of the spinach, and then remove from the heat. Allow the mixture to cool 5-10 minutes, and then stir in the Havarti cheese, cheddar cheese and Gruyére cheese. Spoon the spinach mixture into the bottom of the pre-baked pie crust.
6. Add the eggs, Greek yogurt, milk and nutmeg to a blender and blend until smooth, about 30 seconds. Season with a little salt and pepper. Pour the egg mixture over the spinach. Bake for 15 minutes, and then remove from the oven and add the torn prosciutto. Continue to bake another hour. Allow the quiche to sit 20 minutes before cutting, and then sprinkle with toasted sesame seeds and flakey sea salt.
Overnight Cinnamon Rolls
1 c. warm milk (not hot)
½ tbsp. active dry yeast
4 tbsp. granulated sugar, divided
3 c. + 2 to 4 tbsp. all-purpose flour, divided
1 large egg, room temp
2 tbsp. unsalted butter melted (1 tbsp. for batter and 1 tbsp. to grease pans)
½ tsp. salt
7 tbsp. unsalted butter, softened, divided (6 tbsp. for filling and
1 tbsp. to brush tops)
¼ c. granulated sugar
1 tbsp. ground cinnamon
For Cream Cheese Icing:
4 tbsp. unsalted butter, softened
4 oz. cream cheese, softened
½ tbsp. vanilla extract
1 c. confectioner’s (powdered) sugar
1. In the bowl of an electric stand mixer, add 1 c. warm milk and sprinkle with ½ tbsp. yeast. Let sit uncovered for 7 minutes at room temp. Add ½ c. flour, 2 tbsp. sugar, and whisk until blended. Cover with plastic wrap and let rise at room temperature for 25-45 minutes (or in a 100-degree oven for 25 minutes). It will look puffy.
2. Whisk in 1 egg, remaining 2 tbsp. sugar, 1 tbsp. melted butter and
½ tsp. salt.
3. Using the dough hook on speed 2, add remaining 2 ½ c. flour (1/2 cup at a time), letting it blend with each addition. Add more flour 1 tbsp. at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes, and then knead/mix for 10 minutes. Cover with plastic wrap and let rise at room temperature 2 hours (or in a 100 degree oven for 1 hour). Dough should double in size.
4. Generously dust flour over a clean work surface and place dough in
the center. Sprinkle dough with flour (just enough to keep the rolling
pin from sticking) and roll into an even 17-inch x 10-inch rectangle. Dot the top of dough with 6 tbsp. softened butter and spread it out gently with a spatula.
5. Stir together ¼ c. sugar and 1 tbsp. cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform, and then then slice into 12 equal-sized cinnamon rolls.
6. Butter sides and bottom of a 9-inch x 13-inch baking pan with 1 tbsp. butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly, and refrigerate (up to 18 hours). Remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temperature 1 to 1 ½ hours (or in a 100 degree oven for 35 minutes) or until puffy.
7. Brush tops with 1 tbsp. melted butter and bake at 350 degrees for 22-24 minutes or until tops are light golden brown. Let cool in pan 15 minutes, and then frost warm buns generously with cream cheese glaze.
Instructions for Cream Cheese Icing:
1. Using an electric mixer, cream together 4 tbsp. softened butter, 4 oz. soft cream cheese, and beat on medium speed until creamy and smooth. Beat in ½ tbsp. vanilla then add 1 c. powdered sugar and continue mixing until fluffy (3-4 minutes), scraping down the bowl as needed.