Chocolate Orange Holiday Cookies

The flavors of chocolate and orange are a classic holiday duo for well-deserved reasons! In this recipe, rich dark chocolate is paired with light and bright citrus, resulting in a cookie that tastes so sophisticated, you’ll be happy you if you chose to make a double batch!

Chocolate Orange Cookies - Slice & Bake
Makes about 24 cookies

Ingredients:
1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1-1/4 cups granulated sugar
1 large egg, room temperature
1 teaspoon pure almond extract
1 teaspoon freshly squeezed orange juice
2-1/4 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon cardamom
1 tablespoon orange zest (about 1 medium orange)
4 oz dark chocolate chunks, finely chopped, plus
16 oz dark chocolate chunks for melting
Coarse sugar for rolling, (such as sugar in the raw)
Flake sea salt Additional orange zest for sprinkling

Directions:
1. In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. Add the sugars and beat on medium until light and fluffy. Add the egg and almond extract and beat on high speed until the ingredients are fully combined, roughly 5 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add the orange juice and continue mixing for another minute.

2. Sift the flour in a separate bowl and mix in the salt and cardamom. Slowly add the dry ingredients to the wet ingredients 1/2 cup at a time, mixing on low speed until fully incorporated. Fold in the orange zest and the 4 oz of finely chopped chocolate until evenly distributed. Gather and remove the dough from the mixer.

3. On a floured surface, divide the dough in half. Roll each half into a log, about 2-1/2 inches in diameter, and wrap in plastic wrap. Completely chill the dough (for at least 2 hrs, or for up to 1 week).

4. When ready to bake, preheat the oven to 350°F. Remove one of the dough logs from the refrigerator. Roll the logs in the coarse sugar and use a sharp, serrated knife to slice the log into individual rounds, roughly 1/2" thick. Place the cookies on a large cookie sheet, roughly 2" apart and bake for 12 minutes, or until the edges of cookies are just starting to brown. Cool on the cookie sheet for 2 minutes, then transfer to a cooling rack.

5. While the cookies are cooling, melt 16 oz of chocolate in a double boiler or in the microwave (careful not to burn the chocolate if microwaving!). Dip each cookie halfway into the chocolate to coat one half, and place the half-coated cookie on a parchment paper, or a silicone-lined baking sheet. While the chocolate is still warm, sprinkle the cookies with the flake salt and orange zest. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate set.

Store the cookies in the refrigerator to ensure the chocolate stays set.

Apple, Pomegranate, Kale Salad

Did someone say warm, fall salad? Yes, please! In this recipe, we highlight delicious fall produce like crunchy apples, hearty kale, and tart pomegranates. Paired with earthy Gorgonzola, and tangy dried apricots, this beauty is topped with sweet and spicy pecans -- a garnish so good you’ll need to make a double batch!

Apple, Pomegranate, Kale Salad
Serves 6–8

Salad Ingredients:
2 bunches Lacinato kale leaves, torn into pieces
1 bunch green kale, torn into pieces
1/4 teaspoon Kosher salt
1 tablespoon olive oil
3/4 cup pomegranate arils (or 1 pomegranate)
1 Honeycrisp apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
1/2 cup Gorgonzola cheese, crumbled
10 dried apricots, sliced

Sweet and Spicy Pecans:
2 tablespoons butter, melted
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1 tablespoon brown sugar
1/4 teaspoon Kosher salt
1 cup unsalted pecan halves

Dressing Ingredients:
1/3 cup olive oil
1 shallot, thinly sliced
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar
1 teaspoon fresh thyme leaves
1/2 tablespoon Dijon mustard
1/2 tablespoon maple syrup
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. Preheat the oven to 275°F. Combine the butter, cayenne, cinnamon, brown sugar, and salt in a medium bowl. Add the pecans and toss to coat. Spread the mixture on a parchment-lined baking sheet and bake for 30 minutes, stirring occasionally, until the nuts are browned. Remove from heat and let cool. (Store any leftover pecans in a dry, airtight container for up to 2 weeks.)

2. Meanwhile, add the kale to a large salad bowl. Sprinkle with the salt and olive oil and massage with your hands for 2-3 minutes until the kale pieces start to become tender.

3. Make the dressing by heating the olive oil in a medium skillet over medium-high heat. Add the sliced shallots and cook for 2-3 minutes until softened. Remove from heat.

4. Whisk together the remaining dressing ingredients. Pour in the olive oil and shallot into the dressing and stir.

5. Drizzle half of the the dressing on the kale and use tongs to toss. Arrange the pomegranate arils, apples, Gorgonzola cheese, and dried apricots on top of the salad. Drizzle the salad with the remaining dressing and top with the sweet and spicy pecans. Serve immediately.

Cranberry Salsa Crostini

Looking for a fast and festive appetizer? This Cranberry Salsa Crostini is just the answer! It's delicious and a cinch to assemble. It takes advantage of an often stereotyped, seasonal fruit and presents it in a new way. Try this during Thanksgiving week, and maybe a few more times throughout the upcoming holiday season.

Cranberry Salsa Crostini
Makes 2.5 cups of salsa

Salsa Ingredients:
1 bag (12oz) fresh cranberries
2 jalapeños, seeded and coarsely sliced
4-6 scallions, green and white parts, sliced (about 1/2 cup)
1/4 cup cilantro, roughly chopped, packed
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon Kosher salt
3/4 cup sugar, more to taste, as desired
1/4 teaspoon cumin

Homemade Crostini:
Slice a baguette into 1/4” slices, brush each slice with olive oil on both sides and bake (turning once) at 375°F until golden brown - about 5-7 minutes per side.

To Serve:
16 oz. cream cheese (two pkgs.)

Salsa Directions:
1. Rinse the fresh cranberries in a colander. Pick out any bruised or withered berries. Towel dry the cranberries and place into the work bowl of a food processor.

2. Cut off the stem end of the jalapeño peppers, halve, remove the seeds, and any rib membranes. Coarsely chop the peppers and add to the cranberries. Prep the scallions by washing and trimming away the root end. Roughly slice the scallions including about 6 inches of the onion’s green portion. Add the scallions to the food processor.

3. Rinse the cilantro well and pat dry. Remove any coarse stems of the cilantro, but it’s perfectly fine to include the tender portion of the stems in this salsa. (Not having to stem the cilantro will save a lot of time!) Add the cilantro to the food processor.

4. Add the remaining ingredients: lime juice, salt, sugar, and cumin.

5. Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all of the ingredients are finely chopped, but not pureed.

6. Transfer the mixture to a bowl for refrigerator storage. Chill for at least one hour. As the salsa chills, the sugar will promote the release of the cranberries’ juices. It will turn a lovely deep red – a dazzling color for any holiday table all season long. Stays fresh for up to 3 days -- a great do-ahead dish!