Krispy Kringles

Kringles are usually ring shaped and filled with a nut mixture but I find that preparing these delightful individual Kringles are perfect for breakfast on Christmas morning. Use your favorite preserves in these, mine just happens to be apricot. I urge you to make these the night before so that all that is needed the morning of chaos is a cup of coffee or a glass of milk and breakfast is over and the unwrapping can begin.

　

Believe it or not....

Wisconsin just proclaimed Kringles the official state pastry less than a year ago(June,2013)

The first Kringle known to have been made and referred to as such was for President Woodrow Wilson's wedding by a Danish baker named L.C. Klitteng

3 cups flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup sweetened, condensed milk or whole milk

1/2 cup cold butter or margarine

1 cup powdered sugar

2 tablespoons milk(or more)

1/2 cup apricot preserves

　

Preheat oven to 375-degrees F. In a large bowl, mix together flour, sugar, baking powder and salt. Cut in the butter until it resembles small peas. Stir in the milk and egg, mixing until combined well.

On a well floured work surface, transfer dough and knead only until it comes together and isn't sticky, adding flour if necessary. Roll out 1/2-3/4-inch in thickness. With a 3-inch cookie cutter or the rim of a glass dipped in flour frequently, cut out as many rounds as possible; set aside. Briefly knead the dough just until it holds together, roll out again and cut out as many circles as possible. Repeat until all dough is used. Divide dough discs into 2 equal piles. In the center of half the discs, mound a tablespoon or so of apricot preserves. Place a disc over the top and press around the perimeter to seal. Place the cutter over the filled Kringle and press to make perfectly round. Transfer to an ungreased cookie sheet and repeat until all dough discs are used.

Bake for 17-19 minutes, or until lightly browned on top. Remove from oven to cool 5 minutes before transferring to a rack set over yet another cookie sheet or large baking pan.

Mix the powdered sugar with the milk and either brush or drizzle icing over each of the Kringles while still warm. Let cool completely before serving.

　

Makes about 7 Kringles.

Super Easy Peanut Butter Snowballs

Peanut Butter and Jelly Snowballs

What a great little gift for the children at your Holiday table this year. heck, the adults may want to try to "take candy from a baby", but good luck with taking these delightful, children's treats away. With the perfect amount of peanut butter and jelly, and a sprinkling of snow over each, they are the perfect mouthful.

1 cup creamy or chunky peanut butter

1 1/4 cups powdered sugar

2 cups(12 ounces) white chocolate chips*

2 tablespoons vegetable shortening or oil

2-3 tablespoons jelly

1 cup shredded coconut



In a large mixing bowl, combine peanut butter, powdered sugar and vanilla. Mix on medium speed for about a minute or until very smooth but thick and pullling away from the sides of the bowl.
Form this mixture into balls the size of a quarter using a teaspoon. Place it in the palm of your hand and make an indent in the middle. Scoop a bare 1/4 teaspoon jelly into this indentation and fold over the peanut butter filling, sealing well. Place the filled peanut butter ball on a cookie sheet or plate and refrigerate for 30 minutes, or until firm. You don't have to cover them.

Meanwhile, melt the chocolate in the microwave for 60 seconds, lightly stir and continue heating in 15 second intervals until completely melted. Remove balls from refrigerator and grab yourself fork. Plunge the peanut butter balls into the melted chocolate, roll around in it with your fork and lift out to gently shake excess chocolate off. Transfer to a plate or pan that has been lined with film wrap and continue with remainder of balls. If there is any chocolate left over, drizzle over the tops. Sprinkle coconut over the top of each while still wet from chocolate and rrefrigerate until chocolate is firm.


　
　

* You can substitute white candy coating without adding the shortening here as well, or use white chocolate squares, but you WILL need to use shortening or oil.

Makes about 20 small snowballs

Pink Memories

Ever since I can remember, my mother made Divinity. She called it Divinity Fudge, while others in the family called it Divinity Candy or just Divinity. It was strictly white with little flavor other than that of sweetened meringue. But while I was growing up, that was enough. We didn’t have our choice of candies at the drop of a dime during my adolescence, so any sweet treat was a delight.
As many of you now know, I strongly advocate Breast Cancer Awareness and I am happy to be at the Susan G. Komen’s beck-and-call when it comes to publicizing awareness, hence my pink chef’s coat. Every year during the Holidays, I tenderly think of my mother, and the sad struggle she must have lived with, not only because of the physical pain of her breast cancer, but the emotional toil of knowing she wouldn’t be there for her children, as they aged, learned and grew. Thinking of your children living their lives without your physical presence must be a trial that seems to know no resolve.

Even though our smiles are quick to produce while thinking of how she made these confections and the smile she had when watching us devour them, it just as quickly fades when we look up and don’t see her there. Even now, I would give the world to take a bite, move my eyes to the left or to the right and tell Mom, “thanks”.
So with a warm embrace and nostalgic memories, here are two Yanked recipes for Divinity in honor of those struggling. I invite all those to make these confections in honor of breast cancer awareness and the memories of those who have and continue to struggle.
I am going to give you two recipes, one for the children to enjoy and one for the adults. Since I changed the original divinity recipe to make it easier for everyone to make them, and in honor of these memories, let’s call them…..

Holiday Memories
Gives you 25 Memories

3 egg whites
1/8 t. salt
4 T. raspberry or strawberry gelatin
3/4 c. sugar
1/2 t. apple cider vinegar
2 peppermint bars or canes, crushed
:

Preheat oven to 250 degrees F. Beat egg whites with salt until soft peaks form. Add gelatin, vinegar and sugar and continue beating until stiff peaks form. By hand, gently mix in the crushed peppermints. Spoon or pipe into small circular mounds on a cookie sheet covered in parchment paper. I used a baggy with the corner cut out. Bake at 225 degrees for 60 minutes, turn oven off and allow to sit for an additional 20 minutes. Remove from oven and allow cookies to cool completely.

Cranberry Memories

Gives you 25 Memories

3 egg whites
1/2 t. apple cider vinegar
1/8 t. salt
3/4 c. sugar
1 c. dried cranberries, chopped
3-4 drops red food coloring

Preheat the oven to 225 degrees F. Line cookie sheets with aluminum foil or parchment paper.
In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Add 3 drops red food coloring and beat a few seconds longer, or until it is all pink. You may need to add a drop more. Fold in the chopped cranberries. Drop by heaping teaspoonfuls, or use a piping bag or a baggies with the corner cut out, one inch apart onto the prepared cookie sheets. Bake for 60 minutes in oven, turn off heat and let sit in oven 20 minutes. Cool on baking sheets.

Let’s remember our loved ones and remember that the cure is near. Make your own Memories.

A Baked Ham 'Must Have'

"I Could Have Had A....."

Don't be banging the side of your head this year and say that phrase to yourself when you are preparing a spread for the Holidays. This recipe is a must and has always graced our table since time long forgotten. As you have noticed, I have used quatre épices in this recipe. Don't fret however if you can't find these in the store, I am going to show you how to make your own. This is a spice blend that is used mainly in France and Middle Eastern kitchens for savory dishes, soups and sausages. As I have been working with W.A. Bean and Sons sausages as of late for promotional purposes, I opted to add this aromatic mixture to a great side dish for your Holidays. The name literally means "four spices" and usually contains a mix of your choice of ground pepper, cloves, nutmeg and ginger. I wanted to leave out pepper of any sort here and opt for allspice, but by all means, add the same amount of black or white pepper in lieu of allspice. You may replace the ginger with cinnamon if preferred as well, just measure these spices in equal amounts for the recipe.

Instead of grabbing that can of pineapple to lay on your ham this season, try this great alternative for your Holiday center[piece. I think you will find it a fantastic alternative and more friends and family willing to try it. Another great addition is drizzling maple syrup over your pineapple before roasting.

Roasted and Glazed Pineapple

1 ripe pineapple, about 4 lbs.
1/4 c. peanut or vegetable oil
Syrup:
2 c. brown sugar
1/2 c. powdered sugar
1 t. quatre épices*


Put 4 c. water into a pan and add all the ingredients. Slowly bring to a boil over gentle heat, stirring occasionally. Simmer over medium heat to reduce by three-quarters, to make a thick syrup. Set aside.
Preheat the oven to 350° F. Using a serrated knife, cut a 1 1/4-inch slice from the top, removing the leafy fronds, and a 3/4-inch slice from the base of the pineapple to enable it to stand upright.
Now working from top to bottom and following the curve of the fruit, remove the peel. To remove the little black “eyes,” simply use the tip of a knife3 and extract.
Heat the oil in a large skillet(or one that will take the whole fruit) until very hot, then add the pineapple and lightly color all over. Transfer the pineapple to a roasting dish, standing it upright. Baste the pineapple with the reduced syrup and roast in the oven for 35 to 40 minutes, depending on the ripeness of the fruit, basting it every 5 minutes or so with the syrup, and keeping it upright. Let the roasted pineapple stand for 10 to 15 minutes before serving, basting from time to time with the syrup. To serve, lie the pineapple on its side and cut into slices and arrange in a serving dish and serve warm.

*An equal measure of allspice,a mixture of ground cloves, nutmeg, and ginger(or cinnamon)

The Yankee Chef and Durgin Park

Missed But Not Forgotten

This is a dish I had forgotten about for so long, I almost forgot how to make it. Although this is only the second time I have used lobster in it, I found myself needing to share this delightfully festive dish. My grandfather made this each and every Holiday for each and every Thanksgiving menu at his restaurant. Although The Yankee Chef believes the origins lay somewhere around Kentucky, us Yankee's have been using corn and lobster since we first set foot on these shores, so if you don't mind, I claim this superb accompaniment to your table as Yankee!

The Yankee Chef and Durgin Park

A friend of mine, Melicia Philips is the Executive Chef at Durgin Park, next to Faneuil Hall, in Boston. We have been staying in touch as of late and I asked her for a recipe she wouldn't mind sharing with my readers. It worked out kind of funny because I had just gotten done with my own version of a Corn Pudding when she forwarded me hers. Far be it from me to outdo Chef Melicia or Durgin Park, nor would I even attempt to, so I included both our recipes in this column. I am blessed to be able to call her friend, and even more blessed that she has agreed to write a review for my cookbook. So without me further entertaining you with gloat, here are both recipes that have been part of our Yankee heritage for as long as us Yankees have been here in New England.

New England Shore Corn Pudding
The combination of lobster and corn just pairs two naturally sweet items so well together, I think you will find yourself making this within a week of Thanksgiving. Just remember, serve this as a side dish along with either soup, bread or the main course. You can even heighten the flavor by roasting cleaned ears of corn in the oven first for 20 minutes on 400-degrees F. Remove, let cool enough to handle and then remove the corn kernels, making this New England Shore Roasted Corn Pudding.

4 c. cooked lobster meat, chopped
4 ears of corn*, silk and husk removed.
2 c. half-and-half
4 strips bacon, chopped
1/2 red bell pepper, minced
4 scallions or green onions, sliced thinly
6 eggs
1/4 c. flour
1 t. salt
1 t. sugar
1 c. shredded Monterey jack cheese

Preheat oven to 350-degrees F. Coat eight 8 oz. ramekins or one shallow 2-quart casserole dish with nonstick cooking spray. Remove corn kernels from each ear using a sharp knife. Holding ear of corn with the stem up(it is easier if you cut off the tip of the ear so that it stands up more securely)run the knife from top to bottom over a plate. In the bowl of a food processor or blender, puree half the corn with 1/2 c. half and half.
In a large skillet, cook bacon over medium-high heat until almost crisp: drain fat. Add remaining corn kernels, sweet pepper and scallion; saute for 5 minutes. In bowl, whisk remaining half-and-half, eggs, flour, salt and sugar. Stir in lobster, pureed corn, sauteed vegetables and cheese. Divide among ramekins or pour into large casserole. Set individual casseroles or large casserole in baking pan and place in oven; pour hot water into baking pan to 1-inch. Bake for 35-40 minutes, or 5-10 minutes longer for large casserole dish, or until knife inserted in center comes out clean. Let stand for 15 minutes before serving.

*Take the easy route if you wish. Use one(15 oz.) can of whole kernel corn-drained or the equivalent in frozen corn.


Chef Melicia's New England Corn Custard

2 c fresh corn kernels
2 c cream(heavy is best)
3 eggs
2 egg yolks
Salt and pepper to taste
Nutmeg, to taste
Cayenne, to taste
Curry powder, to taste

Butter 15 small ramekins.Mix all ingredients together well and fill each ramekin equally with custard. Cover with foil and bake in water bath at 350 degrees F until set. Remove from water bath, let rest 5 minutes. Run a butter knife around the inside edge and invert onto a plate.