Holiday Recipes

Lemon Snowflake Shortbread Cookies

Recipe from Salt & Honey Catering + Events

Yield: 34 cookies

Ingredients:         
                        
6 sticks unsalted butter, room temperature
2 1/4 cups brown sugar, packed
6 cups sifted all-purpose flour
6 teaspoons fresh lemon juice or lemon extract
Zest of 2 lemons
¼ teaspoon salt
1/2 teaspoon vanilla

Directions:

Preheat oven to 325 degrees.

In a large bowl, cream butter and sugar with electric mixer. Scrape sides of the bowl.

Add flour, lemon juice or extract, zest, salt and vanilla and mix thoroughly on low speed.

Roll the dough 1/4-inch thick and cut into snowflake shapes using a snowflake cookie cutter. Place the cookies on an ungreased baking sheet.

Bake 15-20 minutes until cookies spread and are very light brown in color.

Royal Icing

2 egg whites, at room temperature
1/2 teaspoon cream of tartar
2 teaspoons water
1 pound confectioners' sugar

Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry at room temperature.

Decorate by using an offset spatula to glaze cookies or dye with food coloring and use a piping bag to create more intricate patterns. Add decorative sugar or candies to embellish, set aside to let icing harden.

White Chocolate Peppermint Bark
Yield: 14-20 pieces

Ingredients:
12 ounces semisweet chocolate chips
10 ounces white chocolate chips
½ cup crushed candy canes or peppermint candies

Method:
Place parchment paper on a baking sheet and set aside.
Place three quarters of the semisweet chocolate in a heatproof glass bowl and microwave on high for 30 seconds. Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining semisweet chocolate and allow it to sit at room temperature, stirring often, until completely smooth. (If you need to heat it a little more, microwave for another 15 seconds.)
Pour the melted chocolate onto the parchment paper and spread it lightly to create a rectangular shape. Let cool about 30 minutes until chocolate has hardened slightly and is no longer tacky.
Repeat melting of white chocolate chips as follows:
Place three quarters of the white chocolate in a heatproof glass bowl and microwave on high for 30 seconds. Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining white chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, microwave for another 15 seconds.)
Pour white chocolate over hardened semisweet chocolate, leaving a slight border around the edges of the semisweet. Sprinkle generously with crushed peppermint candy and press slightly into the surface of the chocolate to help it stick.
Set aside for at least 2 hours until firm. Cut or break the bark into 14-20 pieces depending on the size you like, and serve at room temperature. Can be stored in an airtight container for up to 2 weeks. Do not refrigerate.

Chocolate Bark
Yield: 14-20 pieces, depending on size

Ingredients:
12 ounces semisweet chocolate chips
1/2 cup chopped pecans
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots
¼ cup pepitas

Method:
Place parchment paper on a baking sheet and set aside.
Place three quarters of the semisweet chocolate in a heatproof glass bowl and microwave on high for 30 seconds. Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until completely smooth. (If you need to heat it a little more, microwave for another 15 seconds.)
Pour the melted chocolate onto the parchment paper and spread it lightly to create a rectangular shape. Sprinkle the top evenly with the chopped pecans, cranberries, apricots and pepitas. Lightly press the nuts and fruit to set in the chocolate.
Set aside for at least 2 hours until firm. Cut or break the bark into 14-20 pieces depending on the size you like, and serve at room temperature. Can be stored in an airtight container for up to 2 weeks. Do not refrigerate.

Madrina’s Coquito
Yield: 12 servings
1 whole coconut, water drained, meat shredded
2 15-ounce cans coconut milk
2 12-ounce cans evaporated milk
2 14-ounce cans sweetened condensed milk
2 15-ounce cans Cream of Coconut (Coco Lopez preferred)
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
Pinch nutmeg
½ cup (approx.) white rum, to taste
¼ cup to 1/2 cup sugar, to taste

Remove the meat from the coconut. Pulverize coconut meat in a food processor or blender until a thick pulp is formed. Place a fine- meshed sieve lined with cheesecloth over a large mixing bowl, add the pulp and strain the liquid, pressing and squeezing for maximum flavor. Repeat this step two times, removing coconut pulp from cheesecloth, adding more water and straining the liquid. After repeating this step a few times, add the milks, Cream of Coconut, vanilla, cinnamon and nutmeg. Stir to combine. Taste mixture before adding rum (for a point of reference on sweetness). Add the rum to your desired quantity. Adjust sweetness by adding sugar to taste. Chill for 1 hour, and serve at your leisure.

 

 

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