If you need an easy and delicious dessert to take to a holiday party, make this Panna Cotta. It only takes a few minutes to put together. Make it the night before you intend to serve it since the flavor improves as it sits.
Eggnog Panna Cotta
2 tablespoons cold water
1-3/4 teaspoons unflavored gelatin powder
1-1/4 cups good quality prepared eggnog
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup sugar
pinch of kosher salt
3/4 teaspoon vanilla extract
1/8-1/4 teaspoon freshly grated nutmeg
1 drop rum emulsion or extract or more to taste
In a small bowl whisk together cold water and powdered gelatin. Let sit for 5 minutes. In a 2-quart saucepan whisk together eggnog, cream, milk, sugar, salt, vanilla, nutmeg, and rum extract. Once the mixture is smooth, turn the heat to medium low and, whisking often, heat the mixture until hot and smoking but not boiling. It should take 5-7 minutes. Remove from heat and whisk in gelatin mixture. Whisk until gelatin has melted. Pour into 3-cup serving bowl or individual ramekins. I use small 1/3-cup ramekins since it is a rich dessert. Chill uncovered for 4 hours, then cover with plastic wrap. Serves 8 if using small ramekins or 4 if using larger ones.
I was recently introduced to Indian lemon chutney by my cooking teacher Farida. I had never had it before and fell in love with its sweet and sour flavor. It is almost a lemon jam and quite addictive. Be sure to use thin-skinned lemons. As you cook the chutney it will seem excessively bitter and the peel will be a bit chewy. Let the chutney age in the refrigerator for about 3-4 weeks before consuming. The lemon peel will soften, sweeten and becomes less pungent. It would make a nice savory homemade Christmas gift for neighbors and friends. Serve it alongside chicken, fish, potato, or bean dishes. It is very good with eggs and green vegetables, too.
Indian Lemon Chutney
4 medium thin-skinned lemons, scrubbed
water to cover fruit, plus 1/3 cup of water to add along with the sugar when cooking the chopped lemon
2-3 teaspoons canola oil
1-1/2 teaspoons mustard seeds
1/2 teaspoon fine salt
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
3/4 cup dark brown sugar
Scrub lemons and slice stem end off slightly but not enough to expose the pulp. Place whole lemons in a 4-quart pot. Cover fruit with cold water. Place a lid on the pot and bring to a boil over medium high heat. Lower the heat to medium low, partially cover and simmer until the lemon peel has softened but is not mushy and falling apart. It should take 15-20 minutes, depending on the size and thickness of the lemons. Use a slotted spoon to gently remove the lemons onto a cutting board. Be careful that the lemons do not burst when you remove them from the pot. Do not prick with a fork to check for doneness. Let the lemons cool for 5-10 minutes or until they are cool enough to handle. Slice lemons in half lengthwise, then each half into four lengthwise slices so you have 8 long slices. Remove the seeds and some of the white membrane, then dice the lemon slices, both peel and pulp, into small bite-size pieces. You should have roughly 2-1/2 cups of chopped lemon. Pour canola oil into 2-quart saucepan. Turn the burner on to medium heat. When oil is hot but not smoking add mustard seeds to the oil. Cover quickly and shake the pan and heat just until the mustard seeds begin to pop and have become fragrant. This should only take 20 seconds or so. Be careful not to burn them. Immediately add the diced lemon and pulp to the mustard seeds and stir to mix. Add salt, cayenne, turmeric, brown sugar, and 1/3 cup water. Mix well. Turn heat to medium low, bring to a boil, then simmer the lemon mixture for 15-20 minutes, stirring often until the mixture has darkened slightly, the liquid has turned into a slightly thicker syrup, and you have a very loose jam. You do not want to cook it too long since it will thicken as it cools. Pour into jars. Screw the lids on and keep it in the refrigerator. The lemon peel will continue to soften and sweeten as it sits in the refrigerator, so wait about 3-4 weeks for it to age before consuming. It will keep in the refrigerator for at least two months. Makes 2-1/2 cups.
Indian Lemon Chutney
Butterscotch-flavored treats were one of my childhood loves. They mostly came in the form of hard candies and instant jello pudding. As an adult, I tend to stay away from artificially-flavored butterscotch, since I prefer the real flavor that comes from brown sugar and butter. The past few years I’ve been trying different recipes for butterscotch pudding, but it isn’t easy to find a good balance. This recipe, adapted from Jean Anderson’s wonderful book Crisps, Cobblers, Custards & Creams, seems to hit all the right notes for me. It’s a lovely cold weather comfort dessert. You can eat a bowl of it on its own, use it as a pie filling, or, if you reduce the cornstarch to 1/4 cup, it becomes a light butterscotch drinking custard that would work well drizzled over poached fruit or warm apple pie. It can be incorporated into layered desserts such as trifle with caramel and cream, and would be an easy yet elegant dessert for Thanksgiving or a holiday party.
3 cups whole milk
1 cup whipping cream
1-1/2 cups packed dark brown sugar
1/3 cup cornstarch (use 1/4 cup for thinner custard)
1/4 teaspoon kosher salt
4 large egg yolks
1 tablespoon cold unsalted butter
3/4 teaspoon vanilla extract
In a 4-quart saucepan combine milk, cream, brown sugar, cornstarch, and salt. Whisk well to combine. Whisk in egg yolks and beat until smooth. Turn the heat to medium low. Cook, whisking often for about 10 minutes or until the mixture begins to boil. Whisk constantly at this point until the pudding has thickened. You will need to cook it about 2 minutes after it boils. Remove from the heat and whisk in butter, mixing until the butter melts and is fully incorporated. Strain pudding, then add vanilla extract and whisk until smooth. Pour into a serving bowl. Cover with plastic directly on the pudding surface. Chill overnight until cold. Serves 4.
My husband had a birthday this month and as part of his birthday celebration I made him one of his favorite pastries, rolled baklava. The original recipe came from my cousin Connie who acquired it from a Greek coworker in New Jersey about 50 years ago. I’ve modified it somewhat. One of my favorite Greek cookbooks is The Complete Book of Greek Cooking: The Recipe Club of Saint Paul’s Greek Orthodox Cathedral. I came across an intriguing baklava recipe in the book which used zwieback biscuits in the filling. There is also a baklava recipe on the Food52 website that calls for graham crackers. I decided to give the graham cracker version a try and really liked the results. Allow about two hours to prepare the rolled baklava. They are a nice addition to a holiday dessert platter. The flavor improves as they age.
1 packet from a box of filo dough
1 cup unsalted butter, melted
1-1/2 cups sliced almonds
1-1/2 cups pecan halves
3 cinnamon graham crackers
1/4 cup sugar
1-1/4 teaspoons ground cinnamon
1/2 teaspoon freshly ground cardamom (or more to taste)
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
pinch of fine salt
2 cups sugar
2 cups water
1/4 cup honey
1 tablespoon fresh lemon juice
2 cinnamon sticks
(orange flower water to taste is optional)
Preheat oven to 350 degrees and line 3 half-sheet baking pans with parchment. Prepare your work surface (I like to use a large silpat mat to work on). Take 1 packet of filo out of the box and let it come to room temperature on your work surface while you are preparing the filling and syrup. Have the melted butter ready. Make the filling by combining all the ingredients in the food processor. Pulse until the filling is the consistency of slightly coarse breadcrumbs. Transfer to a bowl and set out on your work surface. Combine the syrup ingredients in a 4-quart pot and whisk to mix well. Set it on the burner but do not turn on the burner yet. Open the filo dough packet and lay it open flat. Place a slightly damp tea towel over the filo to keep it moist. Take one sheet of filo and lay it down horizontally on the silpat or work surface. Brush it with melted butter. Add a second sheet of filo over it and brush with melted butter. At the bottom edge of the filo closest to you sprinkle 4 tablespoons of filling so it forms a log. Tuck the sides of the filo in slightly and roll from the bottom edge of the filo over the filling. Roll two more times then slice the filo horizontally to separate the roll from the top portion of the filo. Cut the filled filo log into 4 pieces and gently place them on the baking sheet. Brush the filled filo logs with melted butter. Repeat the process until you have used up all the filling. Place about 20 baklava rolls per baking sheet. Turn on the burner to medium high heat for the pot with the syrup ingredients and bring to a boil. Stir often. Lower heat slightly and let the syrup simmer briskly for 15-20 minutes until the liquid is thicker and syrupy. Remove from burner. Bake the tray of baklava for 15 minutes until golden. Remove baking sheet from the oven and, using tongs, gently immerse 6 hot baklava logs in the syrup, turning to coat completely. Return them to the baking sheet. Repeat until all logs are coated in syrup, then transfer logs to a rack to cool. Repeat with the other two trays. Store in an airtight container at room temperature for about 1 week. Makes 60 baklava rolls.
This is a lovely cranberry salad for the holiday season. There are many similar recipes online, but this one came from one of my good friends who grew up in the South. There are several steps to the recipe so plan ahead. You want to make it the day before you intend to serve it so it has a chance to set.
Thanksgiving Cranberry Salad
1 (12 oz.) bag fresh cranberries, rinsed and any shriveled fruit discarded
1 large orange, quartered and seeded (leave peel on but remove stems)
1-1/2 cups sugar
1 (20 oz.) can Dole Gold crushed pineapple
1-1/3 cups reserved pineapple juice
2/3 cup water
1 (6 oz.) pkg. cherry Jello
1 (6 oz.) pkg. raspberry Jello
3 cups boiling water
1 cup finely chopped celery
2/3 cup finely chopped pecans
In a food processor combine cranberries, the orange, and the sugar, and process until you get a chunky relish. I prefer to process the mixture until it is smooth. Transfer mixture to a bowl and chill 30 minutes to completely dissolve the sugar. While cranberry mixture is chilling, take a sieve and place it over a 2-cup measuring cup. Pour crushed pineapple into the sieve and use a fork to press pineapple down to release juice into the measuring cup. It will take about half an hour to drain all the liquid out of the pineapple. You should have 1-1/3 cups pineapple juice. Add 2/3 cup of water to the pineapple juice to make a total of 2 cups of liquid. In a large bowl combine both packages of jello with 3 cups boiling water. Whisk to dissolve jello. Add to the jello the 2 cups of pineapple juice mixture. Stir until well mixed. Cool on the kitchen counter for 10-15 minutes until the jello mixture is no longer hot. Chop the celery and pecans while the jello is cooling, then add cranberry orange mixture to the gelatin. Mix well. Add drained pineapple, celery, and nuts. Mix well. Pour jello mixture into a glass 9 x 13 pan. Do not use a metal pan. Chill uncovered in the refrigerator until set (it should take around 4 hours), then cover with plastic wrap and chill overnight until firm. You can serve as is or top with whipped cream. Serves 12.
Mousse is one of those desserts than never seems to go out of fashion. Years ago I made a mango lime mousse for a special occasion dinner that was a big hit. Recently I wanted to try something similar using just lime and no other fruit. I’m pleased with the results of this delicate, creamy citrus mousse. This is not a mouth-puckering lime dessert; the flavors are more subtle. The base of the recipe is a lime-flavored custard in which beaten egg whites and whipped cream are folded into the cooled custard. If you are concerned about using raw egg whites then substitute with a pasteurized egg white product.
3 large eggs, separated
1 cup whole milk
1/3 cup granulated sugar + 2 tablespoons
zest of 2 medium-size limes (you need 1 tablespoon zest)
juice of 2 medium-size limes or enough to equal 1/4 cup
2 tablespoons cornstarch
1/2 cup heavy cream
1/4 cup confectioners sugar
a few drops vanilla extract
Begin the mousse by making a lime-flavored custard. In a 2-quart saucepan combine egg yolks with milk, 1/3 cup granulated sugar, lime zest, and juice. Whisk to mix well. Turn the heat to medium low and bring to a simmer, stirring often. While the custard base is heating spoon cornstarch into a 1-cup bowl. When the custard begins to simmer, remove 1/2 cup from the saucepan and gently whisk it into the cornstarch. (Mix well so you have no lumps.) Whisk cornstarch mixture back into the simmering milk, then continue whisking until the mixture thickens. This should only take a minute or two. Remove from heat and whisk in 1-2 drops vanilla extract. Transfer custard to a 5-6 cup bowl. Chill uncovered in the refrigerator for 10 minutes to cool a bit. While the custard is cooling, beat together three egg whites and two tablespoons of granulated sugar in a mixing bowl until stiff. It should take 2-3 minutes. (If you are using liquid pasteurized egg whites combine 6 tablespoons of them with 2 tablespoons granulated sugar and beat until stiff.) Set aside while you whip the cream with confectioners sugar and a drop of vanilla extract until soft peaks form. Remove custard from the refrigerator and gently fold in the beaten egg whites. Fold in whipped cream. Pour into 4 (8 oz.) ramekins or 8 (4 oz.) ramekins or a serving bowl. Cover with plastic wrap and chill 4-6 hours until set. Serves 4 if using large ramekins or 8 if using smaller serving cups.