Home Made Croissants

Croissant Crazy
Over the years, my sister and I have taken a lot of cooking classes. So many, in fact, that there isn’t a whole lot out there that we haven’t taken. By no means have we mastered the art of cooking. Far from it! But, you do reach a point that, unless it is something very specific, you can pick up any recipe and produce a better than average result. There was one thing that both of us were fairly intent on learning—and that is how to make croissants. Or, to be more specific, the laminated dough used to make croissants and other flaky goodness.

I’ve always been a fan of a really good croissant. I mean what’s not to love? You just can’t go wrong with flakey buttery pastry, with or without filling, fresh from the oven. Am I right?

This particular drive to learn the art of croissant was born out of an obsession with the orange morning buns that are produced by our favorite bakery in Tahoe City, CA. I can’t even with these morning buns. No trip to the lake is complete without these for breakfast at least once but they’re up there and we’re down here. We had to figure out a way to recreate them but to do that we needed to learn the basics.

This was how we found ourselves spending a lovely Sunday afternoon a few weeks ago learning to make croissants. It was great. It was challenging. And I have found that having an industrial grade sheeter would make the folding process so much easier but, alas, that is not an option.

To be frank, croissants are not a thing you make on a whim. They are a project that requires hours. It is something you do as much for the process as for the end result. It is a great way to spend a Saturday or Sunday when you have absolutely nothing going on.

This weekend for me is one of those rare weekends where we will not be running around shuttling kids here and there and my plan is to make a batch of croissants just to make sure I can do it without the instructor there. Should be interesting…

For those adventurous spirits out there below is a great recipe for those who are willing to give it a shot. For the rest, there is definitely something to be said for letting someone else do the work and grabbing a dozen or so from your favorite bakery.

Home Made Croissants
Adapted from King Arthur Flour
Yields about 2 dozen Read more…

Baked Brie

Hot Stuff
If a party is happening at my place you can bet there are going to be snacks. I say snacks because the phrase hors d’oeuvres can be a bit high brow for what the function actually is. You do not have hors-d’oeuvres at a football party. You have snacks. Munchies. Grubs…You get the idea.

For the rare party that I throw at my place, I almost always have a cheese plate with various cheeses and fresh fruits. It’s easy and elegant and you can set it out and let people serve themselves. Same goes for a dip platter with veggies—or depending on the dip, some interesting crackers. These are easy go-to pre-dinner nibbles that allow you to interact with your guests but they’re not hot, and for parties on a cold night, I like to have at least something that is warm.

The difficult thing about serving hot hors-d’oeuvres is that it requires you to be in the kitchen and not mingling. Instead, you are in a constant stage of putting stuff in the oven or taking it out. One of my favorites is my Hot Cheesy Things which are a family favorite as well as a definite crowd pleaser. But again, there’s that oven thing.

This year I think I have found a solution to the dilemma. Baked Brie.

Obviously, this is not a new concept but you can modernize it a bit by choosing a different type of jam than the traditional raspberry or another sweet version. I’m making mine with a Maple Bacon Onion jam that we sell here at the store but it would also be good with a Balsamic Onion Jam or even a Fig Jam. Of course, anything spicy would work well too—like a little Thai Sweet Chili sauce…Yum!

Because I am using the onion jam I am going to sprinkle a little fresh thyme for a little more flavor.

Baked Brie
Yields about 16 servings Read more…

Coconut Macaroons

Cookie Collection
This time of year is the season of constant dinner parties. In fact, I had a few friends over last night to talk about the upcoming baseball season and to eat drink and be merry. The food was great (and the wine was even better). But, having something sweet to end the meal and fuel the after-dinner conversation is essential. I have found that plates of assorted cookies are the perfect solution. The only challenge is coming up with a nice variety for the plate.

Some may say that forcing yourself to make a bunch of cookies isn’t a bad thing. And, it’s not. Though, having that many cookies lying around the house can be dangerous to your waistline!

It can be fun to come up with the perfect mix. Start with some ginger cookies. Add a few layer bars. Maybe chocolate crackle cookies. Definitely some shortbread. If you’re feeling crafty, make some stained glass cookies or some nutty rugelach. No matter what combination you decide to throw together, for me there almost always needs to be coconut macaroons on the plate.

I love coconut macaroons—and making them couldn’t be easier. Bonus! They are gluten-free for those friends who can’t eat gluten. I like to melt some bittersweet chocolate and either dip the macaroons or drizzle it on top for a little added holiday cheer.

Coconut Macaroons
Yields 20 to 22 cookies Read more…

Mom’s Pumpkin Chiffon Pie

Life of Pie
It’s crazy to think that Thanksgiving is only two weeks away. And, while today is a day to stop and give thanks that the political ads are done, it is also a day to start making plans.

For me, Thanksgiving is going to be different this year if for no other reason that I will be hosting it for the first time. It should be an adventure given that we will be a party of 16. Granted, I annually host Christmas Eve for 14 so two more people shouldn’t be that big of a deal and it’s not. The difference is what I will need to cook and if it will all fit in my oven. I expect I will be much like a game of Tetris. As of right now, I have ordered two 18 pound organic turkeys which should be plenty—we’re big on leftovers. However, if there is one area of concern from those who will be seated around the table, it is whether there will be enough pie.

Turkey is generally the centerpiece of any Thanksgiving meal and it is for us as well but the true star of Thanksgiving in our family is the pie and everyone has their favorite. This year, because we are blending three families for dinner, there is concern that there will not be enough pie and, of course, everyone is worried that their favorite will run out quickly which is why I will probably end up making 4 pies.

My Dad’s favorite is mince pie. This is the pie most likely to have leftovers because he is the only one who eats it but it’s tradition so we gotta have it. In my family of five, it’s all about the pecan pie. If there is no pecan pie there will be rioting in the streets. I’m thinking I will also do an apple pie because, why not? Last but not least, you can’t have Thanksgiving without pumpkin pie. We do pumpkin pie a little differently though.

Growing up my mother always made the pumpkin pie. But, it wasn’t your usual pumpkin pie. Mom made Pumpkin Chiffon Pie. If you have never heard of it, and most people haven’t, pumpkin chiffon is basically a lighter fluffier version. And, Thanksgiving wouldn’t be the same without it. Since this is the first Thanksgiving without my Mom, there is no question that her pie will be there….

Mom always made this pie using a traditional pie crust but feel free to use a graham cracker crust if you prefer.

Mom’s Pumpkin Chiffon Pie
Yields one 9-inch pie Read more…