At the Caffe Concerto Cooking Demonstration held on Saturday, November 17, 2012, Tom and Georganne shared recipes to get bakers ready for the holiday season.
Cranberry Clafouti
(adapted from Martha Stewart Living)
10 TB sugar 1 c. cream
6 TB flour ¾ c. milk
pinch of salt 2 tsp. grated orange zest
2 eggs 1 and ½ c. cranberries
Butter the bottom of a one quart baking dish and sprinkle with two tablespoons of the sugar. Shift together remaining 8 tablespoons sugar, flour, and salt. Gradually mix in eggs, cream, milk, and zest. Scatter cranberries into dish, pour batter over, and bake at 400 degrees for 32-34 minutes until puffed, slightly set, and brown around the edges. Cool 15 minutes and dust with powdered sugar before serving.
Eggnog Crème Brulee
(adapted from Bon Appetit)
4 c. cream 1 TB brandy
2/3 c. granulated sugar ½ tsp. ground nutmeg
8 egg yolks pinch of salt
¼ c. dark rum 1/3 cup brown sugar
Combine cream and granulated sugar. Bring to a simmer, stirring until sugar dissolves. Whisk eggs together and gradually whisk in hot cream, rum, brandy, nutmeg, and salt. Pour mixture into an 8-cup ceramic baking dish and bake in a water bath at 350 degrees for about 40 minutes or until custard is set around the edges but center still jiggles slightly when shaken. Chill until cold. Sieve brown sugar over custard to cover completely and place under broiler until sugar caramelizes and bubbles, about 2 minutes. Chill custard until topping hardens, about an hour. Serve cold.
Panforte
(adapted from Gourmet)
4 tsp. cocoa 1 cup toasted hazelnuts
2/3 c. flour 1 c. prunes, quartered
1 tsp. cinnamon 1 c. coarsely chopped dried figs
½ tsp. ground ginger 1 cup raisins
1/8 tsp. ground cloves ¾ c. sugar
¼ tsp. salt 2/3 c. honey
1 c. whole almonds
Whisk together flour, spices, salt, and cocoa. Stir in nuts and fruit. Bring sugar and honey to a boil over moderate heat, stirring until sugar dissolves. Without stirring cook mixture to 238 degrees. Pour over fruit mixture and stir until combined. Spoon into a springform pan which has been lined with buttered parchment paper and dusted with cocoa. With dampened hands press mixture evenly and firmly into pan. Bake at 300 degrees until edges start to rise slightly, about 50-55 minutes. Cool completely.
Christmas Morning Stollen
(adapted from Everyday Food)
¾. c. currants 3 and ¾ c. flour
¾ c. raisins 1 cup + 2 TB sugar
¾ c. dark rum 1 TB baking powder
1 and ¼ c. chopped almonds, toasted ¾ tsp. ground cardamom
15 oz. ricotta cheese ¾ tsp. mace
2 eggs ¾ tsp. salt
1 tsp. vanilla 18 TB butter, divided
½ tsp. almond extract 1/3 c. diced candied lemon peel
Combine currants, raisins, and rum and let soak for 4-8 hours. Drain, reserving liquid. In blender blend ricotta, eggs, vanilla, almond extract, and 3 TB of the reserved soaking liquid until smooth. Whisk together flour, sugar, baking powder, cardamom, mace, and salt. Cut 12 TB butter into cubes and cut into flour mixture until texture of coarse crumbs. Combine fruits, almonds, and lemon peel. Stir in ricotta mixture until combined. Add flour mixture, mixing just until incorporated. Knead dough until smooth. Using one-half of the dough at a time, roll out to a 9x8-inch oval. Place rolling pin just off center lengthwise and press gently to form an indentation. Brush with 1 TB melted butter. Carefully fold dough lengthwise along indentation, leaving 1-inch of the bottom edge exposed. Bake loaves on parchment-lined sheet at 350 degrees for about 45 minutes until golden and cake tester inserted into center comes out clean. Cool completely, wrap in foil, and let stand at room temperature for 2 days. Reheat at 350 degrees for 15 minutes, brush each loaf with 2 TB melted butter, and sprinkle with sugar.
