Traditional German Stollen

Stollen is an essential and traditional flavor in our house at Christmastime. Our family, which is of German ancestry, enjoys at least one stollen every holiday season, with a cup of tea or on a cold evening. The stollen, a traditional German fruitcake, is often baked with a marzipan core and combines candied and dried fruits for a hearty and refined taste. Stollen can sometimes be dry, but is perfect when served with butter or tea. 

Though we used to purchase a season's supply of stollen at a nearby German Delicatessen, Zum Stammtisch, I decided to try my hand at making this traditional European treat. This recipe, originally from Rescue Ranger at GroupRecipes.com, passed down through his family over hundreds of years. The author writes:

[This recipe for] traditional German Christmas Stolen [was] passed down through the ages in my family...[The] original recipe was without the marzipan [and dated from] 1700, but at some point in the 1800s a relative added the Marzipan to the recipe. It has remained ever since. 

While this old-fashioned recipe takes a bit of time and a careful touch, I found it just as satisfying as our store-bought stollen from Germany. I simplified the recipe slightly by using store-bought marzipan, but I've included the recipe fore homemade marzipan as well. You can find prepared marzipan in the baking or holiday aisle.

These cakes make excellent gifts, can be shipped easily, and serve as a tasty but not-overly-rich dessert after a filling holiday dinner.

The Recipe:

2 cakes (.6 oz each) compressed yeast

1 1/2 cups plus 2 tbsps lukewarm milk

2 potions of 3 1/3 cups each flour

1 stick room-temperature butter

1 stick room-temperature margarine

2/3 cup sugar

2 tsps salt
Zest of one lemon
1/2 tsp of almond extract
1 cup sliced almonds
1 cup almonds, rehydrated in rum overnight
1/2 cup each of candied lemon and orange peel
1/2 cup candied or dried cherries
Confectioners' sugar for dusting


For the marzipan:


1 lb almonds, blanched, peeled, and coarsely chopped
3 large egg whites, room temperature
1/4 tsp salt
2 tbsps rosewater (or 4 tsps almond or vanilla extract)
3 to 4 cups confectioners' sugar

Crumble yeast into lukewarm milk and stir until dissolved. Stir in 3 1/3 cups of the flour. Cover and let rise 20 minutes. In a large mixing bowl, beat together the butter, margarine, sugar, salt, 3 1/3 cups of the flour, lemon zest, and flavorings. (Mixture will be very stiff). Add yeast mixture and mix well at slow speed until well combined. Add almonds, drained raisins, and candied peels. Let the dough rest for 30 minutes until increased in volume by about 1/4.

Deflate the dough by turning it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it, and pinch the seams together to seal. Place the loaf, seam side down, Repeat with second half of dough.

Transfer breads to greased baking sheets seam side down. Cover and let rise about 30 to 40 minutes or until dough has increased in volume by 1/4. Bake at 330 F about 45 minutes, until golden brown and a knife inserted into bread comes out clean. Wash with melted butter and sift with confectioners' sugar.

To keep the loaves fresh until use, wrap them tightly in plastic wrap, and wait to wash and dust them.

Marzipan Preparation:


Grind the almonds in a blender or coffee grinder -- or with a mortar and pestle -- until they resemble a fine powder. In a bowl, beat the egg whites with salt until frothy. Add the vanilla, almond extract, or rosewater. Sift in the first 3 cups of powdered sugar 1 cup at a time, kneading the mass in the bowl after each addition. Add just enough of the last cup of powdered sugar to form smooth, pliable dough that is not too sticky.

Divide the dough into portions and wrap tightly in plastic wrap. Keep refrigerated in an airtight container up to 8 weeks.

Butterscotch Scotch Eggnog

I had never been a huge fan of eggnog--until I found this recipe in the New York Times last year in December of 2010. My indifference towards eggnog was two-fold: first, my family had never entertained large groups of people during the holidays, and so we never made eggnog; second, whenever we had had a craving for thick and creamy goodness we would just purchase a carton of eggnog from the store. Store-bought eggnog can satisfy a rare craving, but its astronomical sugar counts and artificial flavoring quickly overshadow the pleasure of drinking it.

This recipe changed my attitude towards eggnog: yes it's rich, due to the large number of fresh, raw eggs and alcohol, but the taste knocks all other eggnogs out of the park. Even if you're not a huge fan of eggnog, you might be surprised by this recipe. It's at least worth a go for a once a year treat!

The Recipe:

As mentioned above, this recipe was printed in the December 3, 2010 edition of the New York Times. 

12 large eggs, separated

1 cup dark brown sugar

2 teaspoons pure vanilla extract

1/2 teaspoon kosher salt, plus pinch

2 cups whole milk

1 cup smoky Scotch whisky

1/2 cup brandy

2 cups heavy cream

4 tablespoons granulated sugar

Grated nutmeg.

In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.) 

Meanwhile, in a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.

When the eggnog is ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.

This can also be kept in an airtight container in the refrigerator for up to 3 days.

Serves 12. 

Cranberry Bliss Bars

Every Winter, the global coffee chain, Starbucks, captivates our taste buds with an arsenal of holiday concoctions--from gingerbread and eggnog lattés to peppermint and salted caramel hot chocolate. But Starbucks' holiday charms don't just lie in their wide choice of beverages, but in their selection of baked goods. The cranberry bliss bar is a delicious treat that appears only around the holidays, and that pairs wonderfully with a cup of coffee or cocoa on a wintry day.

While cranberry bliss bars can be a tad bit expensive, this copy-cat recipe will keep your sweet tooth happy without breaking the bank. They even taste the same--so much so, that today I was alternating bites between a "real" bar and one of these and tasted no difference. So, whip up a batch of these, brew a cup of coffee, and let it snow!

The Recipe:


This will make 42 triangle-shaped bars.


For the bars:

1 cup butter (2 sticks, very soft)

1 cup dark brown sugar

1/3 cup sugar

3 large eggs

2 tsps either orange or vanilla extract

2 cups all-purpose flour

1 1/2 tsps baking powder

1 tsp ground ginger

3/4 cup craisins

3/4 cup white chocolate chips


For the frosting:

3 ounces softened cream cheese

2 tbsps unsalted butter

3 cups confectioners' sugar

1 tsp orange or vanilla extract


For the topping:

1/3 cup chopped craisins

1-2 tbsps orange zest

1/3 cup white chocolate chips

1/2 tsp canola oil

Preheat the oven to 350 degrees farenheit and line a 10x15" pan with parchment paper.

Using an electric mixer, cream the butter and sugars together for about three minutes until light. Add each egg one at a time and add the extract. Add the flour, baking powder, and ginger and mix until just incorporated. Add the cranberries and chips and mix.

Spread the batter evenly and bake for 20-25 minutes until brown only at the edges (or until a knife comes out clean). Cool completely.

For the frosting, cream together the cream cheese and butter, then the extract. Then add the confectioners' sugar and beat until fluffy. Spread evenly over the cooled bars.

To make the garnish, sprinkle the zest over the bars and add coarsely-chopped craisins. To make the white chocolate drizzle, mix the and oil in a glass measuring cup and microwave for 1 minute, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.

Allow one hour for the white chocolate to set before cutting and refrigerate. Cut into triangles for the signature Starbucks' look!

Santa gets some help from Siri

I know that this is not a technology blog, and that this ad doesn't have anything to do with cooking (I mean, Santa eats a cookie at one point--that counts, right?), but I really found this clever and creative.

Very cute ad for the iPhone 4S' new feature Siri (that thing that you talk to and that answers all your questions):

Spicy Gingerbread Cookies

I was having a cookie crisis--one week until Christmas, and the gingerbread cookies I had made turned out terribly: they were overly-puffy, undercooked, and breakable, and I was getting frustrated. How would these inferior cookies ever survive in the mail?

The solution to my problem came from an unexpected (and surprising) source--an Amazon recommendation for a book entitled the Cookie Sutra. I was both curious and concerned, so of course I had to take a look at it. While flipping through the preview of the book, I stumbled upon a recipe for gingerbread cookies that claimed to be the "recipe for love, if there is one." I accepted the book's challenge and decided to whip up a batch of these spicy cookies.

I was pleasantly surprised with the ingredients--the recipe called for less butter than my former recipe, in addition to a nice array of spices and beautiful, dark molasses. So, how did these curious cookies turn out?

These cookies were lovely--the dough was a dream to work with and did not need to be chilled. The cookies were quick to make and held up well, and the end result was a flavorful and pungent gingerbread cookie.

I will definitely be making these again!

The Recipe:


1/2 cup molasses (the recipe warned against using blackstrap molasses--the one I bought of course--but I found that it turned out well. Use 3/4 of the recommended amount if you use blackstrap!)
2 tbsps milk
4 tbsps unsalted butter
1/4 cup sugar
2 cups flour
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

Preheat the oven the 350 degrees F, and lightly grease two cookie sheets. In a small saucepan, boil the molasses and then add the milk. In a separate bowl, combine the sugar and butter and then add the molasses mixture, stirring until smooth.

In a separate bowl, combine the flour, salt, baking soda, ginger, nutmeg, and cloves. Add the molasses mixture to the dry ingredients and stir until thoroughly combined. If you find the mixture too dry, feel free to add a tbsp of water (one at a time, mixing thoroughly after each). If it's too sticky, add a tbsp of flour.

On a floured surface, roll out the dough to 1/4" in thickness and cut out shapes with floured cookie-cutters.

Bake the cookies for 6 to 8 minutes or until slightly hard and aromatic. Cool for 10 minutes.

Holiday Helper : Mailing Cheer

If you've ever tried to send baked goods or sweets in the mail, you know that it can be a little tricky. Will the cookies break? Will the truffles melt? Will they go stale? How should I ship them, and will it eat my paycheck? These are all questions that make choosing and packing holiday treats a challenge.

You can easily alleviate these concerns, however, by carefully planning what you make and how you pack it. Here are some techniques for choosing and shipping baked goods easily and inexpensively:

1. Choose the right recipe: Not every baked good can be sent in the mail (without unfortunate results). Linzer tortes or delicate lattice suar cookies will not survive being jostled in a box, and chocolate truffles might end up becoming a sticky mess. Your best bet is to choose a high-endurance option that will not melt or break after being tossed around.

Here is a list of cookies and baked goods that do well in the mail:

a. Chocolate Crinkles

b. Oatmeal Raisin / Craisin Cookies


c. Chocolate Chip Cookies


d. Gingerbread Cookies


e. Fruitcake


f. Fudge


g. Biscotti


Of course, your options are not limited to my suggestions. If you have made something that seems like it could survive a few days in transit, go ahead and try it out!

2. Having the right equipment: Even if you have chosen a durable recipe, you need to choose durable packaging, as well, or you run the risk of your cookies arriving intact but stale. Purchase some tupperwares or metal cookie tins that will keep your treats air-tight and fresh, even after several days.

3. The Packing game: Your packaging of the treats will depend largely on what you are sending. For some cookies, you might want to wrap each individually in saran wrap. If you're sending fruitcake, wrap it tightly in plastic. For other items, being wrapped together will suffice. Always line your tins and containers with foil and wrap it around the contents before closing. This will ensure extra freshness.

4. The final touches: Once your tins and containers are sealed, it's time to pack them in a box. Pad the box with crumpled newspapers which will absorb shock and ensure tight packing and minimal jostling. Place your tin / box on the newspapers, and pad any empty areas with tissue paper or more newspaper. Finish with another paper layer, and, closing the box temporarily, shake it gently to see if anything is loose. If everything seems bolted down, tape the box closed.

5. Mailing options: You can mail baked goods without breaking the bank. In my experience, there is no need to use specialty shipping services such as FedEx and UPS. They're very expensive and won't provide that much of an advantage. If you've chosen durable treats and packed them well, there will be no need to rush the package (unless you're running late, of course!).

For most packages, the USPS will suffice. Flat Rate Priority boxes are often a good choice, as they will arrive quickly, and can be obtained for free at your post office (no buying boxes!). The downside is that, depending on the weight of the box, the flat rate might be a little pricey. Weigh the box you are sending and determine whether it is worth it to do flat rate. For example, if you are mailing something heavy, flat rate might save you money. If not, pick up a non-flat-rate priority mail box, that will ship based on weight and destination. Priority mail will arrive in no more that 5 days, and often after just 2.

If you are sending packages internationally, compare the rates of FedEx, UPS, and USPS to find the best option for where you are shipping, and how soon it needs to get there.

Christmas Truffles

Looking for a lovely gift idea that you can whip up right at home? Truffles are a lovely gift to give and receive during the holidays, and they're not too hard on you, either.

While the Penguin Truffles that I posted this week are very labor intensive and tricky to do, these truffles are just as delicious and are significantly easier to make. In addition, truffles can be made ahead, which means that you have extra time to trim the tree, wrap presents, and run errands. 

The truffles recipes listed below are but two of countless variations, so you can adapt them to taste and mood. Wrap them in pre-made candy boxes with some colored tissue paper for a lovely present!

Dark Chocolate Rum Balls

Makes 30 truffles

400 grams good-quality dark chocolate, coarsely chopped (about 2.5 cups)

1/2 cup heavy cream
2 tbps rum (or any other liqueur)
375 grams dark chocolate melts
100 grams white chocolate melts

First, melt the 400 grams of dark chocolate in a metal bowl placed over a simmering pot of water (make sure the pot does not touch the water!). Stir continuously to avoid burning until all pieces are melted. Once the mixture is smooth, remove from heat and stir in the rum. Refrigerate, covered, for at least four hours or until the mixture is firm enough to roll into balls.

Line a tray with parchment paper. Roll 2 teaspoonfuls of chocolate mixture into a ball and place on the prepared tray. You might want to wear disposable latex gloves for this, as it can become messy . If you're not wearing gloves, make sure to wash your hands in very cold water so that your palms are cool and do not melt the chocolate. Repeat with remaining chocolate mixture. Place in the fridge for 1 hour or until firm.

Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until smooth. Reduce heat to low and stir.

Line a tray with parchment paper and divide your truffles into 4 batches. Remove 1 batch from the fridge and, using a fork or truffle dipper,  dip the truffles (one at a time) in the melted chocolate to coat. Gently tap the fork or dipper on the edge of the bowl to allow excess chocolate to drip off and carefully place on the prepared tray. Repeat, in 3 more batches, with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.

Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Set aside for 5 minutes to set.

Keep your truffles in the fridge, covered, for up to a week before using!

Coffee / Chocolate Truffles

Makes 20 truffles

200 grams good-quality dark chocolate, chopped
1/3 cup heavy cream
2 tsps instant coffee powder OR 1/2 tsp vanilla extract
1/4 cup cocoa powder

These basic truffles can be altered to create new flavors. For coffee truffles, use coffee powder or use vanilla extract for basic chocolate!

Melt the chocolate in a metal bowl placed over a simmering pot of water (make sure the pot does not touch the water!) and stir continuously until melted. Once the mixture is smooth, remove from heat and add the coffee powder OR vanilla extract. Refrigerate, covered, for at least four hours or until the mixture is firm enough to roll into balls.

Line a baking sheet with parchment paper and, using 2 tsps of the mixture at a time, roll into balls. As I say above, you might want to use latex disposable gloves for this step. Once all the truffles have been rolled, dip them in cocoa powder to coat. 

Keep in the fridge until ready to use (up to a week!).

Penguin Truffles

Christmas is a time for food and fun with friends and family, but it's also when you make those special dishes that you make only once a year. These penguin truffles make a fabulous gift or specialty at your next holiday party. The mixture of white and dark chocolate over a rich, creamy center makes for a real treat around the holidays.

My roommate sent me the recipe for Penguin truffles, which she found at "2 Stews," a cooking blog by a former flight attendant. They were too cute--not to mention, too delicious--to resist: a chocolate truffle sculpted to look like a penguin, dipped in white chocolate, and finished with a coat of dark chocolate.

I made two batches of these little critters this week (and that's enough for one year). Just a warning: these truffles are both time-consuming and labor-intensive so don't try to make them in a rush.

Sure they're tricky, but, hey, it's Christmas and these are sure worth the effort for the "oohs and ahs" and the delicious result.

Being a child at heart and having an excuse to play with food, I posed my penguins in various situations: attacking the Christmas tree, staring at the Christmas turkey, huddling around a chocolate egg, and marching in the snow...

The Recipe:

For the ganache:

12 ounces bittersweet chocolate

1 1/4 cups heavy cream

Break the chocolate into small pieces and process in a food processor until very fine. Heat the cream in a medium saucepan until just boiling and pour through the food processor feed tube in a steady stream, with the motor running. (If you don't have a food processor, you can chop the chocolate in a coffee-bean grinder, and just mix it into the cream in the saucepan.) Process (or mix) until smooth, just a few seconds. Transfer to a bowl to firm. This should take a few hours at room temperature. You may also put it in the refrigerator.

Rolling and dipping:

2 tbsps powdered sugar (for rolling)
12 ounces good quality white chocolate* (for dipping)
12 ounces bittersweet chocolate* (for dipping)

*Use couverture chocolate or tempered chocolate. Click here for video on tempering chocolate. You will need a candy thermometer for this step.

For the flippers:

1/4 cup slivered almonds

Using a teaspoon, scoop out balls of ganache and place on a parchment lined tray. Place in refrigerator to firm, about 30 minutes. Once firm, dust hands with powdered sugar and roll ball between your hands to smooth. Then continue rolling while pulling and shaping the top to resemble a small head with a drooped, thin pointy end (the beak). This can be frustrating, especially when the chocolate starts to melt. Take a deep breath, put them in the fridge, and have some cocoa.

To insert the slivered almonds for the flippers, take a knife and insert it about 1/2 inch deep at the placement and angle you want the flippers. Gently insert a slivered almond into the slit, rounded end facing out. You should have about 25-30 penguins. Return to tray and put in refrigerator to chill.

In the meantime, melt the white chocolate by breaking it into a medium bowl placed over a pot of hot water. The bowl must not touch the water and the water must not simmer, but just remain hot. Stir until melted and then take off of heat and cool until it is about 84 degrees or dab a small amount on your upper lip. It should feel slightly cool. Resting a penguin on a forks tines and holding over bowl of melted white chocolate, spoon the chocolate over the penguin to coat. Let excess drip off. Place on parchment to cool and harden. Continue coating all penguins.

Break the bittersweet chocolate into a medium bowl and place over hot water to melt in the same manner as the white chocolate. Once cool to 84 degrees, pick up penguins in the back behind the flippers, so as not to touch the tummy, and place on the tines of a fork. Holding over the bowl of bittersweet chocolate, gently spoon the chocolate down the back top and sides of the penguin. Carefully spoon a little down over the beak to form a point. Keep the tummy white and don't touch it or you'll get fingerprints on it. Let excess chocolate drip off and place on clean parchment to harden.

You're a champion.

Makes 25-30 Penguin Truffles. Lasts up to 2 weeks at cool room temperature.

Happy 1,000!

To my wonderful readers and chefs,

In just a few months, this blog has had over 1,000 visitors as of today!

Thank you for reading and sharing your comments. It's wonderful to hear from you guys.

Happy Holidays,

Madeleine

Peppermint Fudge

I love getting and giving presents from the kitchen. They're not only delicious to eat, but are the embodiment of the Christmas spirit--giving something from the heart and sharing with others.

At Christmas time, I tend to experiment with a lot of candies, which are a fabulous addition to your holiday cookie and cake repertoire. One thing that I love is that you can make and pack them ahead, and keep them in the fridge until you are ready to serve them or give them as gifts.

The recipes below for Candy Cane and Chocolate Peppermint Fudge are new to my recipe collection, but after seeing (and tasting!) the results, I can guarantee that I will be making them again!

These fudges are remarkably simple to make, and are not very labor intensive. In addition, the ingredients are inexpensive which means you don't need to break the bank. The result? A creamy and fresh minty fudge that your loved ones will be happy to open Christmas day.

Candy Cane Fudge


2 (10 ounce) packages of white chocolate chips
1 (14 ounce) can of sweetened condensed milk
1/2 tsp peppermint extract
1 1/2 cups crushed peppermint candy canes
1 dash of red and green food coloring

Take a medium saucepan and heat the sweetened condensed milk over medium-low heat. Add the chocolate chips, stirring frequently. Make sure that the chocolate does not start to bubble, which signals burning. Stir until smooth and until all of the chips have melted. Remove from heat. Stir in the peppermint extract and candy cane pieces and then carefully drop in 3 drops each of red and green coloring. Swirl the colors, but make sure not to stir too much.

Line a 8" or 9" square pan with tin foil and spread the fudge evenly. Cover with plastic wrap and refrigerate to set for at least 2 hours, or overnight.

Cut the fudge into whatever size pieces you would like and keep in a cool place.



Chocolate Peppermint Fudge


2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
Dash of salt
1 tsp peppermint extract
1/4 cup crushed candy canes


Take a medium saucepan and heat the sweetened condensed milk over low heat. Add the chocolate chips, stirring frequently. Stir until smooth and until all of the chips have melted. Remove from heat and stir in the peppermint extract.

Line a 8" or 9" square pan with tin foil and spread the fudge evenly. Sprinkle the candy cane pieces on top and gently press them down so that they will set into the fudge. Cover with plastic wrap and refrigerate to set for at least 2 hours, or overnight.

Cut the fudge into whatever size pieces you would like and keep in a cool place.