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This holiday season is the perfect time to celebrate old traditions and make new ones, too. We’ve compiled 12 days’ worth of our favorite holiday recipes from local businesses, past stories — and from Hudson Valley’s wannabe chefs, too — so you can start a delicious new culinary tradition.
We’ll reveal one new recipe per day. See below for the gallery; and feel free to add your own as a Facebook comment in the box below. Have a happy Hudson Valley holiday!
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Day 1
Candied Ginger and Green Tea Bread
Makes one 9 x 5-inch (23 x 13-cm) loaf
• 10 oz (2 c)/280 g all-purpose flour
• 2 tsp/10 g ground ginger
• 1 tsp/5 g baking powder
• 1 tsp/5 g salt
• ¼ tsp/1 g baking soda
• ¼ c/60 g green tea leaves, such as sencha, finely ground
• ¼ c/60 g finely chopped candied ginger
• Zest of 1 lemon, finely chopped
• 4 large eggs
• 1 c/250 g superfine sugar
• ¾ c/175 ml mildly fruity virgin olive oil or vegetable oil
• 2 tbsp/30ml fresh lemon juice
• 2 tsp/10ml vanilla extract
To make the bread:
1. Position a baking rack in the lower third of the oven and preheat to 350ºF (175ºC). Lightly oil a 9 x 5 x 3-inch (23 x 13 x 8-cm) loaf pan and line with parchment paper.
2. Sift together the flour, ginger, baking powder, salt, and baking soda into a bowl. Stir in the green tea, candied ginger, and lemon zest. Set aside.
3. Break the eggs into the bowl of a food processor and process until light in color and frothy, about 1 minute. With the motor running, slowly add the sugar through the feed tube in 3 stages, allowing about 30 seconds between each addition. Combine the oil, lemon juice, and vanilla in a small glass measuring cup and drizzle through the feed tube onto the egg mixture while the motor is running.
4. Remove the processor top and add the dry ingredients all at once. Pulse until the mixture is just blended. Scrape the batter into the prepared pan.
5. Bake until a knife inserted in the center comes out clean, 50 to 55 minutes. Remove the pan from the oven and let the cake rest for at least 30 minutes on a rack. When cool, remove cake from pan and wrap tightly in plastic wrap. To serve, slice with a serrated knife.
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Day 2
Spiced Plum Gingerbread Cake
Makes one 10-inch/26-cm bundt cake
• ¼ c/120 g Spiced Plum tea leaves
• 8 tbsp/120 g unsalted butter
• ½ c/120 g each firmly packed dark brown sugar, dark molasses, and corn syrup
• 2 ½ c/60 g all-purpose flour
• 1 ½ tsp/8 g each ground ginger and ground cinnamon
• ½ tsp/3 g each ground cloves and ground nutmeg
• ½ tsp/1 g salt
• 2 large eggs
• Grated zest of 1 lemon
• 1 tbsp/15 ml lemon juice
• 2 tsp/10 g baking soda
• 4 c/500 g confectioners’ sugar
To make the cake:
1. Preheat the oven to 350ºF (175ºC). Grease one 10 x 3 1/2-inch (25 x 9-cm) bundt pan.
2. Bring 1 ½ cups (350 ml) of water to a boil, remove from heat, add the tea, and steep for 5 minutes; then strain, pressing to extract as much liquid as possible.
3. Melt the butter; then stir it together with the brown sugar, molasses, and corn syrup. Set aside to cool.
4. Combine the flour, ginger, cinnamon, cloves, nutmeg, and salt in the bowl of a food processor and pulse to blend. Scrape in the butter-sugar mixture and blend. Add the eggs and lemon zest and process until smooth.
5. Stir the baking soda into 1 cup (240 ml) of the tea. It will bubble up. Stir the mixture into the batter, mixing well; then scrape it into the prepared pan. Bake for 40 to 45 minutes until the top is springy and a knife inserted near the center comes out clean. Remove the pan and cool on a cake rack.
6. Combine the remaining tea with the lemon juice. Sift in the confectioners’ sugar, whisking until you have a thick but spreadable icing. Pour over the cooled cake and let it set.
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Day 3
CurrantCini Black Currant Cocktail
• 2 oz CurrantC™ All Natural Black Currant Nectar
• 2 oz Absolut Citron or regular vodka
• 2 oz Cointreau or Triple Sec
• A squeeze of lime
Serve chilled in a martini glass and garnish with lime.
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Day 4
Arancini (Italian Rice Balls)
Yields 12-18
* 28 oz chicken broth
* 1 cup water
* 1½ small onions, finely chopped
* 3 cloves garlic, finely chopped
* 2 cups Arborio rice
* 1 cup finely grated Parmesan (or Romano) cheese
* 6 Tbs butter
* 6 eggs
* 2 cups bread crumbs
* 8 oz mozzarella cheese, cut into cubes
* olive oil
For rice/risotto mixture:
1. In saucepan, heat broth, water, onion, and garlic until boiling; add rice
2. Lower heat and simmer about 20 minutes (until rice is tender and moist), stirring occasionally to avoid sticking
3. Stir in butter and Parmesan (or Romano) cheese
4. Let cool for about 2 hours, stirring occasionally
For egg mixture:
1. In bowl, beat 2 eggs; add to rice and mix
2. Beat remaining eggs in bowl to use for dip
3. Spread bread crumbs on a plate
To create rice balls:
1. Form rice mixture into balls, about 3 inches across
2. Indent each with thumb and insert cube of mozzarella cheese, enclosing cheese with rice
3. Coat each rice ball in egg and roll in bread crumbs
To cook:
1. Fry rice balls in 1½ inches of hot olive oil for about 3 minutes, turning so they cook evenly
2. Remove finished rice balls from oil and place on paper towel to drain
3. Serve with marinara sauce (optional)
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Day 5
Figgy Pudding
Serves 6 to 8
Special equipment: Pudding mold or molds and a steamer large enough to hold the molds
* 1½ cups raisins
* ¾ cup candied orange peel
* 2 apples, peeled, cored, sliced and chopped
* 1 cup moist figs, smashed (dried ones soaked in hot milk for two hours will work. Once soft, drain them well before smashing.)
* ¼ cup brandy, whiskey, or sherry
* 5 eggs
* 1 cup brown sugar
* 1 cup vegetable oil or melted butter
* 1 tsp ground allspice
* ¼ tsp salt
* ¼ tsp ground cloves
* 1½ tsp ground cinnamon
* 1 tsp baking soda, sifted
* 1 tsp lemon zest
* ¾ cup finely chopped white blanched almonds
* ½ cup whole-wheat flour
1. Soak fruit in brandy, whiskey, or sherry, and let stand for one day
2. Butter molds and line with plastic wrap, leaving enough overhanging wrap to cover top of the pudding
3. In large bowl, beat eggs and sugar together. Add oil or melted butter and remaining ingredients. Blend well. (Don’t forget to make a wish while blending!)
4. Fill prepared molds, cover with wrap, and place in the steamer basket. Steam until firm, approximately 2½ to 3 hours for a large mold and 1½ to 1¾ hours for small, individual molds
5. Pudding may be stored for one month in the refrigerator. Reheat by steaming for about 1¼ hours for a large mold or 15 to 20 minutes for small molds
6. Serve with whipped cream
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Day 6
Panforte di Siena
Yields one 8- or 9-inch cake
* ½ cup candied orange peel
* ½ cup candied lemon peel
* ½ cup candied citrus peel
* ¼ cup brandy
* 1 Tbsp all-purpose flour
* 1½ cups blanched almonds, halved
* 1½ cups toasted blanched hazelnuts, halved
* 2¼ Tbsp cocoa
* 1½ tsp ground cinnamon, plus more for dusting
* ¼ tsp ground allspice
* ½ cup sifted all-purpose flour
* 1 cup honey
* 2 cups sugar
* Confectioners’ sugar for dusting
1. Soak candied fruits in brandy overnight
2. Butter 8-inch cake mold and line bottom with wax paper
3. Preheat oven to 275-285 degrees
4. Drain fruit and set aside remaining brandy
5. Dust fruit with one tablespoon of flour. Combine fruit, nuts, cocoa, spices, and ½ cup of flour
6. In large saucepan, combine honey, sugar, and reserved brandy. Set heat to high. As mixture heats, dip brush in water and wash down sides of pan to prevent crystals from forming
7. Bring to a boil. Remove from stove and pour hot sugar over fruit and nut mixture; stir vigorously until fully incorporated
8. Pour into prepared cake mold and bake in oven for 25-30 minutes
9. Cool and wrap in plastic wrap, and store in an airtight container
10. Dust with confectioners’ sugar and cinnamon before serving
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Day 7
Chocolate Bûche de Noël
Serves 10 to 12 people
Ganache filling (prepare one day ahead of time):
* 3 cups heavy cream
* 16 oz bittersweet chocolate
1. Bring heavy cream to a boil
2. Pour over chocolate chunks
3. Let stand for a moment, then stir gently
4. Cover with plastic wrap and refrigerate until the next day
Rum syrup:
* 1 cup sugar
* 1 cup water
* Rum to taste
1. Put water and sugar into a pot and bring to a boil
2. Cool and add rum to taste
Biscuit:
* ½ cup hazelnut flour
* 1 oz pastry flour
* ½ cup sugar
* 1 oz sugar
* 3 whole eggs
* 3 eggs yolks
* 3 egg whites
1. Mix hazelnut flour and pastry flour
2. With a hand mixer, beat the whole eggs, egg yolks, and ½ cup sugar until ribbon-like and pale in color. Reserve in a bowl
3. Mix egg whites with remaining sugar until glossy in color and soft peaks form
4. By hand, delicately fold half of egg mixture and half of the flour into the egg whites; finish with the second half
5. Line a tray with parchment paper and spread biscuit mixture evenly
6. Bake in preheated oven at 375 degrees until light golden brown
7. When you are ready to make the bûche, peel parchment paper from the biscuit, then replace underneath the biscuit until ready to roll
8. Moisten biscuit with rum syrup using pastry brush
9. Bring ganache to room temperature. Beat gently until soft peaks form. Spread about half over biscuit and, with the help of the paper, roll the bûche
10. Store in refrigerator for two hours
11. Remove parchment paper. Spread leftover ganache over the cake. Use a fork dipped in hot water to create “bark.” Decorate and serve.
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Day 8
Doug’s Brussels Sprouts and Bacon
Ingredients:
3 slices bacon, chopped
1 Tbsp extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped 1½ lbs Brussels sprouts, trimmed; small spouts left whole, larger spouts halved Salt and pepper, to your taste
1 cup chicken broth
Directions:
Brown bacon in medium skillet over medium-high heat and move to a paper towel-lined plate. Add extra-virgin olive oil to pan, one turn. Add shallots and sautée 1 to 2 minutes. Add Brussels spouts and coat in oil; season with salt and pepper. Cook sprouts 2 to 3 minutes; when they begin to soften, add broth. Bring to bubble, cover, and reduce heat to medium-low. Cook 10 minutes until tender. Transfer sprouts to serving dish using slotted spoon; top with bacon.
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Day 9
Crimson Cranberry Sparkler
• Cava sparkling wine
• 1 shot of organic cranberry nectar
• ½ shot of ginger cognac
• Garnished with: house-made candied ginger
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Day 10
Roasted Carrots & Parsnips with Herbs
Makes 8 servings
• 6 parsnips
• 7 carrots
• ¼ cup olive oil
• 1½ tsp salt, to taste
• 1 tsp freshly ground black pepper, to taste
• 1 Tbsp rosemary, chopped
• 1 Tbsp sage, chopped
Directions:
Preheat oven to 350˚F
Peel parsnips and carrots and cut into chunky pieces roughly two inches long and ¾-inch thick. Pieces should be of uniform size and shape
Toss parsnips and carrots with oil, salt, pepper, rosemary, and sage in large bowl
Spread in large shallow baking pan. Roast vegetables in lower third of oven until tender, about 30-35 min.
Nutrition analysis (per four-ounce serving): 130 calories, 1g protein, 16g carbohydrate, 7g fat, 460mg sodium, 0mg cholesterol, 3g fiber
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Day 11
Dark Chocolate Almond Bark
This easy, no bake recipe will not only wow a crowd, but help them keep their waistlines thin during the holiday season! It also makes a lovely hand-made gift for all the food lovers on your list.
Ingredients:
• 2 lbs. dark chocolate (48-53% cocoa solid); note: Ghiradelli makes a 48% cocoa solid semi-sweet chocolate that can be used. The calorie count per serving is based on a 53% dark chocolate, which should be available in a gourmet food shop. The higher the cocoa solid percentage, the fewer the calories the chocolate has
• 1½ oz. apricots, dried, chopped
• 1¾ oz. cranberries, dried
• 2¾ oz. slivered almonds, lightly toasted, chopped
Directions:
1. Prepare one 13x8x1 in. sheet tray by lining it with parchment paper; note: two smaller pans may be used. The bark will be thicker or thinner depending on the square inches used
2. Have the dried fruits and nuts chopped and ready to mix into the melted chocolate
3. Melt the chocolate in a double boiler, stirring constantly.
4. Remove from heat and stir in fruits and nuts
5. Pour immediately into the prepared pan. Spread evenly
6. Let cool at room temperature for two hours or whenever the chocolate is hard
7. Remove from sheet tray, discard parchment, and break into desired size
8. Store in airtight container at room temperature
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Peppermint White Chocolate Bark
Ingredients:
• Parchment paper (not wax paper)
• 1 box of saltine crackers (4 pack)
• 2 bags of chocolate chips (of your choice)
• 1 cup of butter (per tray)
• 1 cup of sugar (per tray)
• Toppings of your choice ; note: the recipe pictured uses white chocolate chips and crushed peppermints
Directions:
1. Preheat oven to 350°F
2. Line cookie tray with parchment paper and lay saltine crackers very close together to completely fill tray
3. In a bowl (if microwaving) or pot (if using stovetop), melt butter and sugar until texture is soft and the sugar falls off a spoon easily. (For microwave: Set time for 1:30 for melting and mix, then microwave for another 30 seconds.)
4. Lay the butter and sugar mixture on top of all the saltine crackers with a spoon. (Do not try to spread or use brush)
5. Place tray of crackers in the oven until the sugar on top is golden brown
6. Once out of the oven, lay chocolate chips (two bags create a thick layer of chocolate) over all of the crackers and put back in the oven for five minutes to allow the heat to melt the chocolate for easy spreading
7. Once chocolate is spread over the entire cracker sheet, add or mix in your topping of choice. (Toppings to try: Milk chocolate with one bag of crushed Butterfingers, dark chocolate with 1/2 cup of sea salt, or white chocolate with crushed peppermints, as pictured)
8. Place the tray on a level shelf in your refrigerator to allow chocolate to harden. Do not freeze — the bark becomes too difficult to break apart. (No room in your refrigerator? Place the tray outside during the winter season and away from animals!)
9. When chocolate has hardened, break off pieces and serve
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