Holiday Recipes We CRAVE part 1of 3

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Posted in: Everything Else
November 22, 2009 by Nicole S. | Comments (0)

Guests are coming and you are not sure what to bake? Look no further we found the most delicious recipes that will whip your kitchen and your guests into a frenzy.

Apple Cranberry Galette from Patisserie Natalie
These cakes are a complimentary pair of sweet and tart flavors. Creator and high-school aged baking extraordinaire Natalie even made cinnamon flavored ice cream to go with them (so that you can die happy- yum!!).

Dough Ingredients:	Filling Ingredients:
1 1/2 cups all purpose flour	4 large granny smith apples
2 tablespoons sugar	2/3 cup fresh cranberries
3/4 teaspoon salt	5 tablespoons unsalted butter
12 tablespoons (1 1/4 sticks) chilled unsaltedbutter + 2 tablespoons	2 tablespoons fresh lemon juice
2 tablespoons (or more) ice water	1/2 cup sugar
1 egg	1 teaspoon cinnamon
1/2 tablespoon heavy cream	1/4 teaspoon nutmeg
sanding sugar	1/4 teaspoon ginger

Procedure:
1. Mix flour, sugar, and salt in food processor.
2. Add 12 tbs. of butter; pulse until coarse meal forms. Add 2 tbs. ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours.
3. While chilling the dough, prepare the filling (procedure below).
4. Preheat oven to 375 degrees F. Roll out dough on a floured work surface 1/2″ thick. Cut into 8″ diameter circles and place on a sheet pan lined with parchment paper.
5. Place about 1/3 of a cup of the filling in the center of the circle and fold up edges of the dough in one direction. Place a 1/2 tbs of butter on the filling.
6. Beat the egg in a small bowl and add cream. Using a pastry brush, paint the sides of the galette with an eggwash and sprinkle with sanding sugar. Place on the parchment-lined sheet pan and bake for 15 minutes.

Filling Procedure:
1. Peel and cut apples into very thin slices, about 1/4″ thick, then set aside.
2. In a large saucepan, turn on medium heat and melt butter. While the butter is melting, combine lemon juice, sugar, and spices in a small bowl. Pour into the saucepan.
3. Cook the cranberries in the pan first, without the apples. Wait until they start to make “popping” sounds, then remove from the pan, leaving the juice in the pan.
4. Cook apples just until they are easily sliced with a little pressure from a wooden spoon. Remove from heat and toss the cranberries in. Stir the fruits in with the sauce until everything is nice and covered.

For more on this recipe: www.cakespy.com
For more from Patisserie Natalie: patisserienatalie.blogspot.com

Pumpkin Roulade with Ginger Buttercream from Ina Garten
We cannot get enough of pumpkin-flavored everything this season! Give us cakes, breads, cookies, coffees over peppermint any day. It is the quintessential holiday flavor. Sophisticated and appealing, this pumpkin roll cake with ginger frosting is a definite way to please your guests.

Cake Ingredients:		Filling Ingredients:
3/4 cup all-purpose flour		12 ounces Italian mascarpone cheese
1/2 teaspoon baking powder		1 1/4 cups sifted confectioners’ sugar
1/2 teaspoon baking soda		2 tablespoons heavy cream
1 teaspoon ground cinnamon		1/4 cup minced dried crystallized ginger (not in syrup)
1 teaspoon ground ginger		Pinch kosher salt
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup granulated sugar
3/4 cup canned pumpkin (not pie filling)
1/4 cup confectioners’ sugar, plus extra for dusting

Procedure:
1. Preheat oven to 375 degrees F. Grease a 13x18x1 inch sheet pan and line with parchment paper.
2. Sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in small bowl and stir.
3. Place eggs and granulated sugar in the bowl of an electric mixer and beat on medium-high for 3 mins. Turn mixer on low and add pumpkin, then slowly add flour mixture.
4. Pour into pan and spread evenly, bake for 10-12 mins.
5. While cake is baking, sift the ¼ cup confectioner’s sugar evenly onto a thin cotton towel. When cake is done, roll the warm cake and towel together starting at the short end of the cake.
6. Meanwhile, make the filling while cake cools. In an electric mixer beat the mascarpone, confectioner’s sugar and cream for about 1 min. Stir in crystallized ginger and salt.
7. Unroll cake with towel underneath, spread cake evenly with the filling. Reroll cake in a spiral then dust with confectioner’s sugar.

For more on this recipe: www.foodnetwork.com

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