Wine Poached Pears

When we want to embrace the beauty of the season, we turn to wine poached pears. THIS ISSUE features poached pears, served alongside vanilla bourbon mascarpone whipped cream. The subtle sweetness of this dish is exactly what we need to offset any holiday sugar highs, and nothing looks more striking.

Wine Poached Pears with Bourbon Mascarpone Whipped Cream
Makes about 4 poached pears

When we want to embrace the beauty of the season, we turn to wine poached pears. This recipe features poached pears, served alongside vanilla bourbon mascarpone whipped cream. The subtle sweetness of this dish is exactly what we need to offset any holiday sugar highs, and nothing looks more striking.

Ingredients:
4 Bosch pears, peeled with stem in-tact
1 bottle of dry red wine (750ml)
1 cup water
1/4 cup sugar
3 sticks of cinnamon
1/4 teaspoon cardamom
1 vanilla bean pod, halved and seeds scraped

Bourbon Mascarpone Whipped Cream Ingredients:
4 oz Mascarpone cheese
1/4 cup powdered sugar
1 cup cold heavy whipping cream
1 tablespoon bourbon
1/2 teaspoon vanilla extract

Directions:
1. Peel the pears, carefully leaving the stems in place.

2. Combine the red wine, water, sugar, cinnamon, cardamom, and vanilla bean seeds in a sauce pan and bring to a simmer. Stir until the sugar dissolves. Add the peeled pears making sure they are covered in the liquid. Simmer for about 40 minutes, or until the pears are tender and red, then chill the pears. Cook the wine mixture down into a sauce by simmering for an additional 45 minutes - 1 hour, or until your desired sauce consistency is reached.

3. Attach a chilled mixing bowl to a stand mixer with a whisk attachment. Add the mascarpone cheese and sugar and mix together on high until fully combined, about 3 minutes. Add the cream, bourbon, and vanilla extract, and mix ingredients together, starting on low speed, then increasing to a high speed, whipping until soft peaks form, roughly 8 minutes.

4. Serve immediately alongside the chilled pears, drizzle with the reduced wine sauce, and sprinkle with cinnamon.

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.

Sweet Potato Doughnut Holes

Did someone say fresh, warm, doughnut holes? IN THIS ISSUE, we feature doughnut making tips and techniques! We love making these bite-sized treats at home because we can enjoy them by the handful and not feel guilty in front of anyone. Now you can too!

Sweet Potato and Cardamom Doughnut Holes
Makes about 30 doughnut holes

Did someone say fresh, warm, doughnut holes? These lovely morsels feature warm, autumn spices including allspice, cinnamon, and cardamom. And, since they are made with sweet potatoes, they’re almost healthy, right? We love making these bite-sized treats at home because we can enjoy them by the handful and not feel guilty in front of anyone. Now you can too!

Ingredients:
2-1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon allspice
1/4 teaspoon cardamom
3/4 teaspoon salt
5 tablespoons chilled butter
3/4 cup buttermilk
1/2 cup sweet potato, cooked and pureed (roughly 1 small sweet potato)
1/2 teaspoon vanilla
4 cups canola oil for frying

Cinnamon Sugar Topping:
1/3 cup granulated sugar (or powdered sugar)
1 teaspoon cinnamon

Directions:
1. In a large bowl, combine the flour, sugar, baking powder, allspice, cardamom, and salt. Whisk the ingredients together until evenly incorporated. Cut the butter into the flour until it resembles a crumb-like mixture.

2. Add the buttermilk, mashed sweet potato, and vanilla, Fold the dough together until all the ingredients are combined. The dough will be sticky to the touch.

3. Scoop out pieces of the dough and roll them into balls roughly 1-1/2" in diameter. Set aside.

4. in a separate, shallow dish, stir together the cinnamon and sugar. Set aside.

5. Add the oil to a medium-sized saucepan and warm the oil over medium-high heat until it reaches 350°F. Drop the doughnut holes in about 6 at a time.

6. Fry the doughnut holes, very carefully, for about 3-4 minutes, occasionally turning them in the oil to ensure all sides are getting cooked and browning evenly.

7. Use a slotted spoon, skimmer, or spider to transfer the doughnut holes to a paper towel-lined plate. After cooling the doughnuts for about 30 seconds, roll them in the cinnamon-sugar mix until they are fully covered. Enjoy immediately!