Rosemary, Parmesan and Cracked Pepper Crackers

I don't know why I do not make crackers all of the time. They are ridiculously cheap and easy to make, taste way better than the store bought kind and are totally fun for a get together, holiday or otherwise. Flour, water, olive oil and salt make up the basic ingredients for crackers. You can use your imagination and create a normal Parmesan cracker or chop up some hot peppers, toss them in spices and cheddar cheese for a fiery Southwestern version. The best part is, they are pretty much foolproof. I made some basic Parmesan, rosemary and cracked pepper crackers this morning in anticipation of Christmas Eve.

To Make Crackers:
1 1/2 cup white flour
1/4 cup rye flour
1/4 cup whole wheat flour
1 teaspoon sea salt
3 tablespoons EVOO
2/3 cup warm water

Preheat oven to 400.

Sift together flours and salt.

Whisk water with olive oil and slowly pour into flour mixture, stirring as you do so.

Stir dough until the mixture is fairly uniform.

Divide dough into 2 lumps.

Grease 2 cookie sheets, then roll out 1 portion dough over each cookie sheet, pulling the ends to cover the entire sheet.

Use a knife or pizza cutter to slice your crackers, mine were a bit haphazard today out of impatience, but those who desire may create beautiful uniform crackers.

Cook for 20-25 minutes...depending on how thin your crackers are, they may be done in 20 minutes...thicker crackers may take up to 30 minutes.

Remove crackers from oven once they become golden, place on platter and let cool before eating.

I'm Dreaming of a White Christmas Hot Chocolate

My parents bought me an amazing milk frother in Italy this fall (for those who don't have parents in Italy to buy them a frother, see the end of this post). As a result, I have become a highly caffeinated version of myself-and those who know me, know I don't lack in energy! To calm my heart and allow me to fall asleep from time to time, I used my frother to update my favorite Christmas hot chocolate.

To make 4 mugs of hot chocolate:

1/4 cup crushed peppermint candies (or 1/2 teaspoon peppermint extract and 1-2 drops of red food coloring)
4 cups whole milk

1 cup skim milk
10 ounces good quality white chocolate (if preferred, dark is perfectly fine-Godiva, Ghiradelli or Lake Champlain are nice choices if you are feeling indulgent!)
1/2 teaspoon peppermint extract
Red sprinkles to garnish

Chop up chocolate. In medium saucepan, bring milk to simmer and whisk in chocolate pieces until smooth. Mix in peppermint extract. Remove from heat.

While cocoa is heating, microwave 1 cup skim milk for 2 minutes, until very hot. Pour into milk frother, go nuts, and then fold in crushed peppermint candies.

Pour cocoa into 4 large mugs (a ladle helps here). Spoon milk foam over each mug. Garnish with red and pink sprinkles.

*Add Bailey's, Godiva Liqueur or Peppermint Schnapps for a grown-up version of this cocoa!

Gingerbread Pancakes with Lemon-Brown Sugar Syrup

Pancake recipe adapted from the Gourmet Cookbook

For syrup:
1/4 cup lemon juice
1/4 cup water
1/2 cup brown sugar

For pancakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ginger
2 tablespoons molasses
1/4 cup dark brown sugar
1 large egg
1 cup sour cream (or 1 cup yogurt to make it healthier)
3 tablespoons whole milk (or evaporated skim milk, to make it healthier)
2 tablespoons melted butter
Additional butter or non-stick cooking spray for pancake griddle

For whipping cream:
1 cup whipping cream
2 tablespoons sugar, or to taste

In medium sauce pot, heat lemon juice, water and sugar over medium-high heat until sugar melts and is incorporated into liquids. Turn to medium and let simmer, stirring occasionally, about 20 minutes. Remove from heat.

Beat whipping cream until stiff peaks form. Add sugar to taste and mix in. Cover and refrigerate until serving.

Preheat oven to 225. Place cooking dish in oven.

Whisk together dry ingredients in large bowl. Using a beater, mix together egg, milk, sour cream and melted butter. Adding 1/3 mixture at a time, add to flour mixture and stir until just combined.

Heat griddle over medium heat. Brush with butter. Drop 1/4 cup batter onto griddle surface and cook until bubbles appear, about 1-2 minutes flip, and cook additional 1-2 minutes. Cook about 4 pancakes at a time. (Be careful when flipping, they tend to stick to the griddle or fall apart if you are not gentle. )Transfer to cooking dish to keep warm and cover loosely with aluminum foil. Cook remaining pancakes.

Serve with whipped cream and lemon-brown sugar syrup.

Candy Cane Tiramisu

I was inspired to create this last night while eating a vanilla ice cream, Trader Candy Cane Joe-Joes and Hershey's chocolate syrup. I plan to make it soon, but if you feel inspired before I get the chance, please send me a picture of yours and I'll post it (with proper credit).

Ingredients:

36 ladyfingers (add more or less as needed to fit your pan)
4 ounces liquor (Bailey's Chocolate Mint, Bailey's Cream or Godiva Chocolate Liquor)
8 oz mascarpone cheese
1 3/4 cups whipping cream
1/2 cup milk
1/2 cup crushed candy canes
1 teaspoon peppermint extract
6 ounces shaved semi-sweet chocolate (you can grate the it or use a butcher knife and chop it up)
4 ounces white chocolate

Melt white chocolate over double boiler. Add 1/2 cup milk and whisk until smooth,

In large mixing bowl, beat mascarpone, white chocolate ganache, peppermint extract, 3/4 of crushed candy canes (reserving the rest for garnish) and 1 1/2 cups whipping cream until they begin to form stiff peaks.

Whisk 4 ounces chocolate in 1/4 cup milk over medium heat until incorporated. Mix liquor into chocolate cream.

In glass or ceramic pan, spread mascarpone cream mixture so that the entire bottom has some cream on it. Arrange a layer of ladyfingers to cover cream. Drizzle 1/2 liquor mixture over ladyfingers. Spread another layer of mascarpone whipping cream on top of ladyfingers, ensuring they are completely covered. Arrange a new layer of ladyfingers above cream. Drizzle remaining liquor mixture over ladyfingers. Top with remaining mascarpone cream. Garnish with remaining 2 oz of shaved chocolate and reserved candy canes. Let tiramisu set overnight in refrigerator. (If it doesn't set for long enough, the ladyfingers will not be moist).

Enjoy with friends :)

Alfajores

Ingredients:
1 3/4 cups flour
1/8 teaspoon salt (or, if using salted butter, omit extra salt)
1/2 cup sugar
1 teaspoon baking soda
½ cup unsalted butter (Buy Irish or other high quality butter to ensure the most delicious cookies)
4 egg yolks, lightly beaten
1 teaspoon vanilla
½ teaspoon almond extract
I jar of la Salamandra dulce de leche (the best I have tried-and the Stop & Shop in Jamaica Plain carries 7 brands from 5 countries, and none come close to this!)
1 cup grated and sweetened coconut (optional)
Melted semi-sweet chocolate (optional)

Sift first 4 ingredients into large bowl. Cut the butter into ¼ inch thick chunks and then incorporate into dry ingredients using your hands until the mixture has a meal-y texture. Add the egg yolks and extracts. Divide the dough into two balls, flatten them to make discs, and wrap in saran wrap to chill in fridge for 30 minutes.

Preheat the oven to 325 degrees.

Roll out each ball of dough to a thickness of 1/4 inch (use a little extra flour to avoid the dough from sticking to the surface). Cut into 2-inch diameter circles. Bake on a wax paper-lined cookie sheet for about 8-10 minutes, if they are turning golden, take the cookies out!

Let cookies cool on cookie rack. Then spread dulce de leche on bottom side of a cookie and push the bottom side of another cookie to the filling. Press together gently as to not crush the cookies. If using coconut OR chocolate, roll edges of cookies over flakes/melted chocolate. Note: coconut OR chocolate, not both together.

Puerco Asado (Cuban Pork Roast)

Since home is many miles and many dollars away, it just makes more sense to stay in Boston for Thanksgiving. The BF will be here as he has school and is from the Caribbean (lucky ba$tard).
SO, I am going to make a Cuban pork roast with a mojo dipping sauce, paired with rice and peas (arroz con guandules), maduros (fried sweet plantains) and probably an apple pie, just because I do love apple pie. A little apprehensive about dealing with an entire pig shoulder, skin on (ew) but I have eaten puerco asado and it is REALLY tender and delicious.

The ingredients:
6 cups bitter orange juice (sold at Platanero in Dudley Square, or probably at any of the small shops in Jamaica Plain)
Zest of bitter orange
1/3 cup fresh oregano
2 heads of garlic
1/2 cup olive oil
1 bone-in pork shoulder (mine was 9 pounds)
Salt and freshly ground black pepper

Wash and peel garlic cloves. Coarsely chop garlic. Add 1/4 of garlic to juice and zest.

Wash and mince oregano. Add 1/2 to juice.

Make small slits in pork skin and push garlic under skin. Whisk together the oil and remaining oregano in a large roasting pan, add the pork and turn to coat. Pour citrus marinade over pork. Cover, and let marinate overnight in refrigerator, covered.

Preheat oven to 450. Season pork with pepper and generously rub with salt, to help crisp skin. Place in large roasting pan, on bottom rack of oven. . Cook 30 minutes. Remove from oven, turn heat down to 250. Pour marinade over pork. Cover with aluminum foil. Baste every 45 minutes or so with marinade. Cook 8 hours. Turn heat to 350 degrees and remove foil, cook additional hour or until internal temperature reads at least 170 degrees. Roast should be falling off of shoulder bone.

Remove pork from oven, let sit 10 minutes before cutting.

Update: After gorging ourselves with pork and the fixings...we cut off the remaining meat. I weighed myself, then weighed myself with a tupperware full of meat. We had 3.4 pounds of leftover pork. Makes a delicious Cuban sandwich...mmm...