These are a great holiday treat. I found this recipe on Epicurious years ago. They are extra festive with the drizzle of white chocolate. I bake them a little longer than the original recipe requires as I like the brown butter taste.
Dried Cranberry and White Chocolate Biscotti
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter
1/2 teaspoon almond extract
1 1/2 cups dried cranberries
1 egg white
6 ounces good quality white chocolate (I like Lindt)
Preheat oven to 350º.
Whisk dry ingredients in a medium bowl to combine.
In a stand mixer fitted with a paddle, cream butter and sugar together. Add 2 eggs and almond extract and mix until well blended.
Mix in flour and cranberries.
Divide dough in half.
Shape 2 logs, approximately 2 1/2″ wide x 9 1/2″ long on a parchment lined baking sheet. Whisk egg whites until foamy. Brush logs with egg whites. Bake for 35 minutes.
Cool completely on a wire rack. Discard parchment paper.
Using a serrated knife, cut logs into 1/2″ slices.
Arrange cut side down on the same baking sheet. Bake for 10 minutes. Turn biscotti over and bake for another 10 minutes. Cool completely.
Melt white chocolate over very low heat and drizzle over biscotti.
FINALLY! Dinner for less than a trillion calories. This after Chik made us ride 7.5 miles on our bikes. That’s a lot for people who don’t ride bikes. My legs felt like they were going to fall off. I felt very righteous after our ride…and Sunshine kept going on about how Monday is the beginning of his week to be good and healthy…so, I guess I was inspired, or he shamed me into making this dinner. Either way, it is delicious.
Red cabbage slaw with smokey blue cheese
1/2 head red cabbage, thinly sliced
2 carrots, shredded
good splash of cider vinegar
drizzle of good olive oil
2 ounces of smokey blue cheese
Grilled chicken thighs with ancho chili rub
1 pound boneless, skinless chicken thighs
1 teaspoon ancho chili powder
1/2 teaspoon dried cumin
1/2 teaspoon kosher salt
Yukon gold mashed potatoes
1 pound baby yukon gold potatoes
kosher salt and pepper to taste
For the slaw: shred cabbage and carrots and combine in a bowl. Add cider vinegar, olive oil and smokey blue cheese. Refrigerate.
For the grilled chicken: combine chili powder, cumin and salt. Season chicken. Grill for 4 minutes over medium heat. Turn chicken and grill for 3 minutes longer.
For the mashed potatoes: Cut potatoes into 1″ pieces and steam until fork tender. Mash with olive oil, add steaming water as needed. Season with salt and pepper.
Turley has moved on from eating my shoes to spying on the neighbors.
Greg says: Hi Slop!
I’ve been waiting for you to cook something that would pair well with my favorite white wine find this year – a 2008 Chilean Chardonnay from Errazuriz.
The Chardonnay , called Wild Ferment, features a complex, multi-layered nose that combines mineral notes with expressive tropical fruit aromas. This fresh and elegant white has just the right amount of toasted notes from oak ageing to cut through the ancho chili on the chicken and compliment the smokey blue cheese in the cabbage side dish at the same time. No need to open two different wines for this meal! I love the bright acidity that balances the lush and creamy texture that leads to a long, lingering, and pleasing finish.
How about an invite for this one?!?
Okay Greg…you’ve got it. Come over anytime….but don’t forget the wine!!! Love ya…Slop
Chik brought over my new Cuisinart food processor! I accidently told him to order one for me while drinking mimosas. Oopsie. It is quite fabulous! It comes with 3 bowls and a nice tool kit. My old one works fine…who wants it? It needs a good home.
I made this who-hash on Christmas morning. It’s also known as white and sweet potato hash with fennel on page 23 in the booklet that came with my glorious new food processor. Of course I changed it up a bit according to what I had on hand. This one is for Kristi….
Who-hash and eggs
1/4 cup fresh Italian parsley
1 small onion, quartered
1 pound baby new potatoes
2-3 small yams, or sweet potatoes
1 fennel bulb, trimmed and halved
3 tablespoons butter
salt and pepper to taste
Finely chop onion and parsley by hand or in your wonderful new food processor. Set aside. Shred potatoes and fennel. Combine onion mixture and potato mixture.
Heat butter in a large sauté pan. Add all ingredients and cook on medium low until done. Cover for at least 5 minutes of the cooking process.
Prepare eggs according to your taste.
Who-hash and eggs!!
We had some fresh squeezed orange juice and champagne. There we go with the mimosas again…
Oh look, here’s Kristi! This picture must have been taken while shopping for her ice cream cake ingredients. Happy Holidays my fellow food lover!! Yours, Sloppy.
Veronica has been cooking up a storm. She’s got a freezer full of goodies. I happened to catch a glimpse of a bag of her homemade blintzes. And I thought…wouldn’t it be nice if that was mine? So, I decided to make her a deal I was hoping she could not refuse. How about a bag of scones for a bag of blintzes?
Silvia gave me this recipe years ago. I’ve added a little Grand Marnier because it’s booze and I like it. They take all of 10 minutes to prepare. Just pop them in the oven the next morning and you have delicious scones!!!!!
White Chocolate Cherry Scones
3 1/4 cup flour
3/4 cup sugar
3/4 teaspoon salt
1 teaspoon baking soda
2 1/2 teaspoons baking powder
2 1/2 cups old fashioned oats
1 cup dried cherries, soaked in a big splash of Grand Marnier
10 ounces butter, cut into small pieces
3/4 cup buttermilk
3.5 ounce Lindt white chocolate bar, chopped into small pieces
Combine dry ingredients.
Add butter and white chocolate and mix until mixture resembles course meal.
Add chocolate and buttermilk, mix until just combined.
Shape scones and place on a parchment lined baking sheet. Freeze overnight.
Preheat oven to 350°. Place scones in the oven straight from the freezer, and bake for 15-30 minutes, depending on size.
Sunshine and Turley pretending to sleep while I’m having fun in the kitchen.
This is a Christmas Eve tradition. Tommy and William are expecting it again this year, so who am I to dissapoint? I made this for our party last night….yummy deliciousness. Dreyer’s makes the peppermint ice cream as a seasonal treat, so get it while it’s hot!
S’mores Peppermint and Ganache Ice Cream Cake
9 ounces chocolate wafer cookies
6 tablespoons unsalted butter, melted
1 1/2 quarts peppermint ice cream
1 cup cream
1/2 cups light corn syrup
9 ounces bittersweet chocolate
7 ounces jar marshmallow cream
2 cups mini marshmallows
Make the crust: Crush wafer cookies in a food processor (or in a plastic bag with a rolling pin, or a wine bottle). Add melted butter.
Dump the mixture into a spring form pan. Press to the bottom and sides with the back of a large spoon. Place in the freezer.
Remove ice cream from the freezer to soften.
Make the ganache: Chop the chocolate into small pieces. Bring the cream and corn syrup to a boil in a small sauce pan.
Pour hot cream mixture over chocolate and let stand for 1 minute. Mix to combine.
Add a third of the chocolate to the chocolate crust, swirl the pan to distrubute the ganache evenly. Return the the freezer.
Add half of the ice cream to the spring form pan. Return to the freezer to harden. Add a third of the ganache, rotating the pan to spread evenly. Return to the the freezr. Add the last of the ice cream, and return to the freezer.
Add the last of the ganache, spread evenly with an offset spatula. Cover with foil and freeze.
When ready to serve, remove from the freezer and spread the marshmallow cream evenly over the top to cover. Add marshamallows. Torch until lightly browned.
We’re having friends over for dinner tonight. Just a few…and now a few more. Now it’s a nice cozy group of 10. Oh Sunshine! Who else did you invite?
I love getting the text…are we still on for tonight? Sunshine is always inviting friends for dinner. Sometimes he just forgets to tell me about it. Not that I mind. I love it!
Soooo…I got up early this morning to get the party prep started. Actually, Paige demanded that I get up to feed her breakfast at 5AM! God bless her.
The s’mores peppermint ice cream cake is ready to rock and roll, I’ll post about that later. Now these little gems are ready to go. They’re cheese stuffed peppadew peppers. Continue reading “party prep…peppadews”→
Check out what Veronica grew. It’s Buddha’s hand, also known as fingered citron. How rad is that?
The fruit…She said it’s basically all peel, no juice or meat inside. It’s like a bitter orange, or lemon. I get it, orange….only bitter. Well, maybe I don’t really get it.
Veronica candied the peel in a simple syrup. Then she separated the candied fruit and the syrup. She will probably use it in a fruit cake. But the syrup….that’s a cocktail in the making. Vodka, Buddha’s hand syrup, maybe a splash of pomegranate juice (cuz it’s the new cranberry juice, like red is the new black or something). Shake it, serve it. Now you’ve got my interest.