Sparkling Ink

{ holiday bread pudding }

To me, bread pudding is the most inviting and cozy winter dessert. I thought I would do some brainstorming of how bread pudding could dress up for the holidays. I love the result. Chocolate, nuts, currants and powdered sugar make the classic dish beautifully festive. You can find this recipe and much more Christmas inspiration in the new issue of G2K. One week to go until Christmas. Can't wait.

Holiday bread pudding (serves 6-8)

- 8 slices white bread
- 450 ml (2 cups) milk
- 1 tablespoon butter
- 130 g (4 1/2 ounces) chocolate
- 2 eggs
- 100 g (3 1/2 ounces) sugar
- 1 tablespoon vanilla sugar
- 1/2 teaspoon cinnamon
- a pinch of nutmeg
- pecans, currants, chocolate shavings for the top
- powdered sugar for dusting

Toast bread slices at 150 C for 10 minutes until crispy. Tear the bread into pieces and transfer into a greased oven dish. Heat milk, butter and 100 g chocolate in a sauce pan stirring constantly just until melted. Remove from heat. In a bowl, whisk together eggs, sugar and vanilla sugar. Add in cinnamon and nutmeg. Mix in the milk chocolate mixture and pour over the bread.

Bake at 150 C for 25-30 minutes. Let cool for a few minutes and decorate with pecans and currants. Shave the remaining chocolate and sprinkle on top. Dust with powdered sugar.

 

{ chili jam }

Homemade food gifts are the best. I love to try a new gourmet gift recipe every year. This year, I fell in love with the idea of bright red and spicy chili jam. The small specks of chili make the jam jar look like a red snowglobe. With other holiday preparations going on, making the jam is completely stress-free. Food processor and sugar including pectin make the process quick and simple. The jam is delicious served with a cheese platter or on cold meats like turkey and ham.

Ingredients (makes 1.5 liter, 6-8 small jars)

- 150 g (5.5 ounces) red chili peppers, roughly chopped and deseeded
- 150 g (5.5 ounces) red bell peppers, roughly chopped and deseeded
- 1 kg (2.2 pounds) jam sugar (pectin added sugar)
- 600 ml (2.5 cups) cider vinegar
- clean jam jars

Wash the jars in a dish washer. Cut chili and red peppers into rough chunks and deseed them. If you'd like to make a milder version, reduce the amount of chili and add more bell pepper. Transfer the chunks in a food processor, and pulse until very finely chopped.

Mix jam sugar and cider vinegar in a large pot, and place over medium-low heat until the sugar dissolves without stirring. Scoop the chili and red pepper flakes into the pot and stir. Turn the heat up a bit, and boil for 15 minutes. Peel off any foam from the surface. Remove from heat and allow to cool for 30-40 minutes.

Stir to see if the liquid has turned more syrupy. The jam is ready to be poured into the jars when the red flakes don't settle in the bottom of the pot. Seal the jars tightly, let cool in room temperature and refrigerate.

{ recipe adapted from Nigella Lawson }

 

{ sweet grapefruit with pistachios }

Grapefruits looked so colorful and juicy in the store. The peel and all the white parts are bitter, so the true flavor of the fruit comes out the best when they are trimmed off. I love grapefruit wedges on their own but they turn into an especially delicious breakfast with a few added ingredients. Grapefruit and pistachios are an excellent pair, and brown sugar softens the sharp citrus flavor perfectly. Slow down and enjoy a simply happy breakfast!

Sweet grapefruit with pistachios (serves 2)

- 2 grapefruits
- 1-2 tablespoons brown sugar
- 4 tablespoons pistachios

Trim away the peel and pith of the grapefruits. Cut and scoop out the citrus segments. I like the directions here. Catch the dripping juice into a bowl and squeeze the juice off the remaining part after the segments are cut out. Combine the grapefruit wedges, juice and sugar. Toss until the sugar is dissolved. Sprinkle with roughly chopped pistachios.

 

{ mulled apple cider }

Hope you have enjoyed the beginning of December. We have got so much snow. I went Christmas shopping yesterday. Oh, the city looked amazing under a thick layer of snow with all the lights. This simple mulled apple cider warms up the night. I just love its invitingly cozy scent of the holidays.

Ingredients (serves 6-8)

- 2 liters (8 cups) apple cider
- 1 cinnamon stick
- 1/2 vanilla bean
- 4 cloves
- a pinch of nutmeg
- juice of 2 clementines
- zest of 1/2 lemon
- 3 tablespoon cane sugar

Pour cider into a pan. Add cinnamon stick, half vanilla pod, cloves and nutmeg. Squeeze in the juice of 2 clementines and shave a few slices of lemon zest in. Add sugar and mix. Heat until steaming but not boiling. Run the cider through a sieve and serve hot.

 

{ cranberry almond biscotti }

Baking is a lovely way to begin the countdown to Christmas. This biscotti with beautiful spots of cranberries and almonds taste and look like the holidays. Wrap them pretty, and they give anyone a big smile as a homemade gift. Happy beginning of December!

Ingredients (makes 24-30)

- 3/4 cup (2 dl) dried cranberries
- 1 cup (3 dl) hot water
- 3 cups (7 1/2 dl) flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons (60 g) butter, room temperature
- 1 cup (2 1/2 dl) sugar
- 3 eggs + 1 for brushing
- 1 teaspoon vanilla extract
- 1 cup (2 1/2 dl) almonds

Cover cranberries with hot water. Let stand for 10-15 minutes until the berries are soft. Drain and set aside. Combine flour, baking powder and salt. In a separate bowl, beat soft butter and sugar until fluffy using an electric mixer. Add in eggs one at a time and beat until combined. Mix in vanilla. Add in dry ingredient mixture, and stir just until combined. Mix in cranberries and almonds.

Form two flattened bars (a bit more than an inch, 3 cm thick) onto a baking sheet lined with parchment paper. Brush with lightly beaten egg and sprinkle with sugar. Bake at 350 F (175 C) for 30 minutes until the bars are golden and firm to the touch. Reduce the oven temperature down to 300 F (150 C).

Allow the bars to cool for a few minutes. Cut the bars into 1/2 inch (1.5 cm) wide slices. Flip the biscotti a cut side down and sprinkle with sugar. Bake at 300 F (150 C) for around 10 minutes or until crispy.

 

{ pecan apple salad }

This is my favorite salad at the moment. So simple, so cruncy and full of flavors of the season - pecan, apple, orange and mustard. Works lovely with leftover turkey and other cold meats. Happy weekend!

Ingredients (serves 4)

- 2-3 apples
- 100 g pecans
- salad mix (such as radicchio, arugula and frisee)

{ dressing }
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon dijon mustard
- 1 orange, zest and juice
- coarse salt & pepper

Slice the apples. Toast pecan quickly on a pan over medium heat until fragrant for a few minutes. Wash and dry the salad mix of your choice. Zest and juice washed orange. Mix dressing ingredients. Toss and dress the salad.

 

{ vanilla mashed sweet potatoes }

So much to be thankful for. Wish we could gather around the same table with the other half of our family across the ocean. We are thinking about you. (And would love to share these vanilla mashed sweet potatoes with you.) Have a wonderful Thanksgiving, everyone!

Ingredients (generously serves 4)

- 1 1/2 pounds (700 g) sweet potatoes
- 1/2 cup (1.25 dl) cream
- 1 teaspoon pure vanilla paste or 1/3 vanilla bean
- 2 tablespoons unsalted butter
(- coarse salt & pepper)

Bake sweet potatoes at 350 F (175 C) for about an hour until soft to a fork tip. Let cool a bit and remove the skins. Puree using a stick blender or a food processor.

Pour cream into a sauce pan and add in vanilla. If you are using vanilla bean, cut it in half lengthwise. Heat over medium heat, and let simmer for 5 minutes. Discard the vanilla bean.

Pour the cream in with the sweet potato puree. Add in butter and run the blender until smooth. Taste and season with salt and pepper if desired. Serve warm as a side dish.

{ recipe adapted from 101 cookbooks }

 

{ roasted sausages and winter vegetables }

How have you been, friends? I was out of town almost the entire last week, and have lots of catching up to do this week. We got true winter temperatures over the weekend. It's -10 C today. Brrr. It looks beautiful though - the lake is covered with mist and the frost has decorated everything with a pale white layer.

The ingredients for this simple wintery dish have gotten selected over the years through many versions. Good quality sausages, sweet potatoes, brussels sprouts, pearl onions and cashews make a great dinner on one of the first days of winter. Have a wonderful start for the week!

Ingredients (serves 4)

- 1 pound (500 g) sweet potatoes
- large handful brussels sprouts
- 10 pearl onions
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- coarse salt and pepper
- 4 sausages
- handful cashews
- fresh arugula and basil for serving

Peel and cut sweet potatoes into rough pieces. Peel pearl onions, and cut the largest ones in half. Half brussels sprouts as well. Transfer the vegetables into a large oven pan. Add in olive oil and balsamic vinegar. Season with a touch of salt and pepper and toss well. Bake at 200 C (400 F) for 20 minutes. Add in sauseges and cashews. Bake for another 15 minutes until the sausages are cooked and everything is nicely roasted. Serve with fresh arugula and basil.

 

{ italian tiramisu }

When an Italian shows you how to make an authentic tiramisu, you know you are learning something great. This surprisingly easy recipe is the way Juls and her family make tiramisu, and always have. The ratio between the three main ingredients is key in this recipe. 1 egg and 1 tablespoon of sugar to 100 g of mascarpone. This makes the recipe easy to multiply and adjust to any size for any occasion. Tiramisu cookies, fresh espresso, dark chocolate and sweet wine work like magic together creating the true flavor of this classic dessert. It's the best tiramisu I have ever had - thank you, Juls!

Ingredients (serves 8)

- 4 good quality eggs
- 4 tablespoons sugar
- 400 g mascarpone
- 2-3 tablespoon sweet wine (f.e Vin Santo or Sherry)
- 7 ounces (200 g) tiramisu cookies (ladyfingers)
- 1/2 cup (1 1/4 dl) espresso or strong coffee
- 2.5 ounces (70 g) dark chocolate
- 3-4 tablespoons unsweetened cocoa powder

Separate egg whites and yolks into two bowls. Add sugar in yolks and whisk until light and foamy, and until the sugar has dissolved. Add mascarpone and mix until smooth.

Beat egg whites until firm peaks form. Mix egg whites in the mascarpone mixture. Pour in sweet wine of your choice and mix. Vin Santo is a lovely Italian alternative.

Spoon mascarpone foam on the bottom of a large dish. Sprinkle with roughly chopped dark chocolate. Dip cookies lightly in espresso on both sides, and place them on top of the first layer. Spoon more foam on top and sprinkle with chocolate. Repeat for a few times leaving a mascarpone layer last. Sift cocoa powder generously on top. Let sit in the fridge for a few hours before serving.

 

{ apple walnut bread }

It's snowing outside. Inside, it smells like apple walnut bread. I love this time of year.

Ingredients (1 loaf)

- 1 cup (2 1/2 dl) flour
- 1 cup (2 1/2 dl) whole wheat flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- a generous pinch of nutmeg
- 2/3 cup (1 1/2 dl) yogurt
- 1/2 cup (1 1/4 dl) light brown sugar
- 3.5 ounces (100 g) melted butter
- 1/3 cup (1/2 dl) golden syrup
- 2 eggs
- 1 teaspoon vanilla bean paste
- 3 - 4 apples, 1 cup grated, 1/2 cup chopped
- 3/4 cup (1 3/4 dl) walnuts, chopped

{ top }
- handful walnuts
- brown sugar
- cinnamon

Peel, chop and grate apples. Combine flour, whole wheat flour, baking powder, baking soda, cinnamon, salt and nutmeg. In a large bowl, mix yogurt, light brown sugar, melted butter, golden syrup, eggs and vanilla. Stir in dry ingredient mixture. Mix in chopped and grated apples. Add coarsely chopped walnuts. Fold until mixed.

Scoop the batter into a greased bread loaf pan (9 x 5 inches/12 x 23 cm). Top with walnuts and sprinkle with brown sugar and cinnamon. Bake at 350 F (175 F) for 40-50 until a toothpick inserted in the center comes out clean. Let cool in the pan before removing.

{ recipe adapted from joy the baker via cooking for seven }