Holiday Recipes

Holiday Toffee Squares

toffee squares.jpg

Toffee Squares
Crust
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour

Topping
7 to 8 ounces milk chocolate, broken into pieces, or 1 1/2 cups milk chocolate chips
1 cup chopped almonds, toasted

1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.

2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.

3. Bake in the center of the oven until pale gold on top, about 20 minutes.

4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.

5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

Scrumptious Blueberry Pancakes

INGREDIENTS

1 ½ cups all-purpose flour

3 Tbs. cane sugar

1 tsp. baking powder

½ tsp. baking soda

½ tsp salt

2 large eggs, separated

2 Tbs. vegetable oil

1 1/3 cups buttermilk

1 Tbs. plus 1 tsp. lemon zest

1/8 tsp. vanilla extract

Pinch cream of tartar

2 cups fresh blueberries

Butter

DIRECTIONS:

Mix together the flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest, and vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.

In a small bowl, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let set for 15 minutes and gently fold in the blueberries.

Heat a nonstick grill or cast iron pan over medium heat. Brush with the butter and heat until the butter just begins to sizzle. Scoop scant ¼ cup batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 ½ minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to baking sheet and keep warm in a low oven.

The BEST Buttermilk syrup

INGREDIENTS:

½ cube butter

½ cup buttermilk

1 cup sugar

½ tsp. baking soda

1 tsp. vanilla

DIRECTIONS:

In a saucepan heat the butter, buttermilk, and sugar until sugar is dissolved. Add baking soda, when it starts to bubble add vanilla. (Careful- can boil up quickly and overflow.)

egg salad.jpg Tarragon Shallot Egg Salad

For egg salad

8 large eggs
1/2 cup mayonnaise
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped fresh tarragon, or to taste
2 teaspoons tarragon vinegar or white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

For sandwiches

Mayonnaise for spreading on bread (optional)
12 slices seedless rye bread or 6 kaiser rolls
3 cups tender pea shoots (3 oz) or shredded lettuce

Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.

Cooks' note: • Egg salad can be made 1 day ahead and chilled, covered.

FETA BURGERS WITH GRILLED RED ONIONS
3 pounds lean ground beef
1 cup (packed) crumbled feta cheese
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
8 large garlic cloves, peeled
1/2 cup plus 1 tablespoon extra-virgin olive oil
Nonstick vegetable oil spray
2 medium red onions, peeled, each cut crosswise into 4 slices
8 hamburger buns
2 large tomatoes, each cut crosswise into 4 slices

Break up beef in large bowl. Sprinkle feta, oregano, salt, and pepper over; toss. Divide into 8 portions; form each into 41/2-inch patty, pressing in center to form slight indentation. DO AHEAD Can be made 1 day ahead. Cover; chill.

Puree garlic in processor. With machine running, gradually add 1/2 cup oil; process 30 seconds. DO AHEAD Can be made 1 day ahead. Cover; chill.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush onion with 1 tablespoon oil; sprinkle with salt and pepper. Place burgers and onions on grill. Cover; cook 5 minutes. Turn; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer. Transfer to plate. Brush cut sides of buns with garlic oil. Place buns, cut side down, on grill; toast about 1 minute. Turn; cook until heated, about 1 minute.

Place burgers on bun bottoms. Top each with onion, tomato, and bun top.

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Holiday Recipes

Ellen Plante-Klein