Ginger Molasses Cookies - Version 2

 

This wasn't the holiday season I was expecting this year. And it probably wasn't the one you expected either. But in spite of it being a different kind of Christmas this year, I know I am not alone in wanting to make it a best version of different as possible. Which means to start, there will be no shortage of cookies and confections coming out of my kitchen! I may not know what I am making for dinner on any given night, but I definitely know what will go into this year's holiday boxes. While there will be some of the standards, I thought I would not only resurrect some recipes I haven't made in a while but create some new ones. Unexpected surprises are good surprises especially when they involve something sweet or something spiced. And this Ginger Molasses Cookie (Version 2) is just one of several new cookies making their debut this season!

Seven years ago (to the day) I posted a recipe for White Chocolate Dipped Ginger Molasses Cookies. These were my go to ginger cookies for years. However, over the past seven years ago I have learned a thing or two about enhancing the flavor and texture of cookies. So it was time that cookie got more than a bit of a makeover. 

In addition to changing up the spices more than a bit as well as increasing the amount of flour and baking soda used, this version of Ginger Molasses Cookies uses a butter/shortening combination (rather than all shortening) and a granulated sugar/dark brown sugar blend (instead of only all granulated sugar). All of these changes made for a much spicer, chewier ginger molasses cookie! In other words, this is a much, much better version of the original posted recipe. If you love an easy to make spiced cookie (and don't want to make the little more labor intensive but well worth the effort Gingerbread Cookies with Rum Glaze), these are the ginger cookies you definitely want to make this holiday season. Based on the rave reviews they got here, I wouldn't be surprised if you keep making them after the holidays are over as well! 

The use of an ice cream scoop helps to make more uniform sized balls of dough. If you like small sized ginger molasses cookies use a smaller ice cream scoop. If you like your ginger cookies to be the size of your palm, use a larger sized ice cream scoop. You will just need to adjust your baking time depending on the size of your balls of dough.

Chilling the dough for 15-20 minutes helps with the shaping of the balls of dough. Don't chill your dough any longer as these cookies benefit from baking when they are closer to room temperature than they do from being chilled (unlike some other cookies where chill time is critical).

It wouldn't be the holidays if there wasn't just a little bit of decadence, right? Partially dipping and drizzling the Ginger Molasses Cookies with some melted white chocolate is akin to wearing a string of pearls with a black dress (will we ever again go somewhere where we can wear such an outfit?). In other words, the white chocolate is a classic finishing touch to these perfectly spiced cookies. 

Recipe

Ginger Molasses Cookies - Version 2

Makes 26-36 cookies (depending on how small or large you make them)

Ingredients

2 1/4 cups (292g) all-purpose flour

1 1/2 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon allspice

1/2 teaspoon Kosher salt

1/2 cup (113g) unsalted butter, room temperature

1/4 cup (48g) shortening

3/4 cup (150g) granulated sugar

1/4 cup (50g) dark brown sugar, firmly packed

1 teaspoon vanilla

1 large egg

1/4 cup molasses

Sugar for rolling cookies

Optional: Sparkling sugar

8 ounces white chocolate (for melting)

Directions

1. In a medium sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, and Kosher salt. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening until blended (about 1 minute).

3. Add in the granulated sugar and dark brown sugar. Beat until well blended (about 2 minutes).

4. Mix in the vanilla, egg and molasses. Beat until blended (about 1 minute).

5. Add in the dry ingredients. Beat until fully incorporated.

6. Cover bowl with plastic wrap and chill for just 15-20 minutes (this will make scooping out the dough a bit easier).

7. Preheat the oven to 350 degrees (F). Line two baking sheets with parchment paper. 

8. Remove the dough from the refrigerator. Using either a 1", 1 1/4" or 1 1/2" ice cream scoop, scoop out balls of dough. Place balls on the prepared baking sheets, leaving at least two inches between each cookie ball.

9. Roll each ball of dough in a bowl of granulated sugar (or a bowl of granulated sugar mixed with sparkling sugar). Return each ball to the baking sheet.

10. Place one tray of cookies in the oven (middle rack) and bake for 10-14 minutes (less baking time for small cookies, longer baking time for slightly larger cookies). Allow cookies to cool on the cookie sheet before removing to a wire rack. Then bake your second tray of cookies.

11. Melt white chocolate in the microwave or in a bowl positioned over some simmering water (do not let the bowl touch the water).

12. Dip part of each cookie in the melted white chocolate. Drizzle more chocolate over the cookie (if desired).

13. Lightly sprinkle some sparkling sugar on the white chocolate before it sets up.

14. Let cookies set up completely.

15. Store in a tightly sealed container. Or wrap in cellophane bags.

Spice Walnut Cookies w/ White Chocolate Drizzle

According to the calendar it's Thanksgiving week. Yet as I drive through my town at night one would think we are in the midst of the Christmas holidays. It seems previously held norms for celebrating one holiday at a time along with decorating traditions have gone to the wayside in 2020. Why was I so surprised by this? For now all of my holiday decorations will remain in the attic. They may or may not see the light of the day this year.  For the moment, I am going to do my best to just enjoy one holiday at a time. Even if that means being a bit of an outlier by not jumping on the pre-Thanksgiving Christmas decorating bandwagon. It may be the only pandemic trend I am not getting caught up in this year. Which may seem a bit out of character for someone who was making homemade no knead artisan bread, drinking Dalgona coffees, and assembling thousand piece puzzles within hours (okay well maybe it was days) of their dominance on social media. 

Regardless of whether or not any or all of the Christmas boxes come down from the attic this year, holiday baking will not be cancelled! More than twelve pounds of butter along with pounds of flour, sugar, chocolate and nuts have been stockpiled in anticipation of keeping my holiday cookie baking and confections making traditions alive. While there is always some predictability about which cookies and confections get made for the holidays, there are always a couple of new things added or favorites resurrected each year. Fruit and Nut Bark, Homemade Nutty Granola with Dried Cranberries and Cherries and these Spice Walnut Cookies with White Chocolate Drizzle will definitely be making their first time Christmas appearances. The other new contenders as well as what will go on hiatus this year will remain secret for now. It may be Thanksgiving week, but it's cookie baking week year round around here.

The holidays seem to call for cookies flavored with warm spices to tingle our taste buds. In these Spice Walnut Cookies w/ White Chocolate Drizzle cinnamon, nutmeg, and cloves combine to create a perfect, deeply spiced cookie. I had first tried coating them with a rum glaze, but the creaminess of a white chocolate drizzle made for a much better flavor contrast and compliment to the crisp, spicy cookie. It also added just the right amount of decadence.

The chilling time for the dough is relatively short. After only thirty to forty minutes in the refrigerator, the dough rolls out beautifully.

Next to some of my favorite shortbread recipes on the blog, these are also one of those cookies that rolls out beautifully. Rolled out to a 1/4" thickness the cookies bake in a preheated 350 degree (F) oven for 12-14 minutes or until they are golden brown. Using a 2 1/4 inch round cookie cutter the yield is 24-26 cookies. If you make a little smaller, you will get a larger number of cookies. Just be certain to monitor your baking time if you size them up or down.

Once cooled they can be gussied up with some melted white chocolate and sparkling sugar. Holidays or not, I wouldn't make these Spice Walnut Cookies w/ White Chocolate Drizzle any other way.

If you are looking for another cookie to add to your life, put this one high on, or rather I should say, put this one at the top of your list. Give a bag of these Spice Walnut Cookies w/ White Chocolate Drizzle and a box of tea or bag of coffee to your friends for the holidays. Not only would this be an incredibly delicious gift, these cookies are holiday spirit mood boosters! If that wasn't enough, they are the kind of cookies you just want to savor while sitting by a fire, admiring your holiday tree, thinking about whether or not to put up a holiday tree, unwinding after a hectic day, or needing a little something to satisfy your sweet tooth.

As you get ready for the holiday baking season, make certain you have some cinnamon, nutmeg, cloves, walnuts, white chocolate, and sparkling sugar in your pantry. If you love aromatically spiced cookies, odds are you will be making a second batch of these after you taste them. I wouldn't be surprised if they go on your 'must make' holiday cookie list for years to come! 

Happy Thanksgiving week to all of you! However, with who ever and wherever you celebrate this untraditional traditional holiday this year, I wish you all a very blessed day.

Recipe

Spice Walnut Cookies w/ White Chocolate Drizzle

Makes 24-26 medium sized cookies

Ingredients

Cookies

1/2 cup (55g) walnuts, toasted and finely ground

1 1/4 cups (163g) all-purpose flour, plus more for rolling out dough

1 1/2 teaspoons baking powder

1/4 teaspoon Kosher salt

1/2 teaspoon cinnamon

3/8 teaspoon nutmeg

1/4 teaspoon ground cloves

8 Tablespoons (113g) unsalted butter, room temperature

1/2 cup (100g) granulated sugar

1/2 cup (105 g) light brown sugar, firmly packed

1 large egg

5 ounces (144g) white chocolate (see notes)

2 Tablespoons sparkling sugar

Directions

Cookies

1. In a medium sized bowl, whisk together the finely ground walnuts, all-purpose flour, baking powder, Kosher salt, cinnamon, nutmeg and cloves until combined. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat butter at medium speed for one minute.

3. Add in the granulated sugar and brown sugar. Continue beating the mixture until fluffy (approximately 3-4 minutes).

4. Beat in the egg until it is fully incorporated.

5. Reduce the mixer speed to low and add in the dry ingredients. Mix just until combined.

6. Scrape dough onto a large sheet of plastic wrap. Shape dough into a 6" x 1" square. Wrap tightly and place in the refrigerator. Let the dough chill for 30-40 minutes.

7. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper.

8. Remove dough from the refrigerator. Unwrap and cut it in half. Return one half back to the refrigerator.

9. On a lightly floured surface, roll out one of dough halves to 1/4" (6mm). Cut into desired shapes. Note: (I used a 2 1/4 inch round cookie cutter).

10. Arrange cut shapes onto a prepared baking sheet, leaving at least 1 inch between each cookie.

11. Bake for 12-14 minutes, rotating the baking sheet midway through the baking process, until cookies are golden.

12. Let cookies rest on baking sheet for 5 minutes before transferring to a cooling rack. Allow cookies to come to room temperature.

13. Roll out remaining dough and bake according to directions above. Note: You can reroll the scraps of the dough.

14. Melt the white chocolate in the microwave or over a double boiler. Drizzle the melted chocolate over each cookie. Lightly sprinkle with the sparkling sugar.

15. Let cookies set completely before serving or packaging. Store cookies in a tightly sealed contained or in cellophane bags tied tightly with string or ribbon.

Notes: (1) I use a 2 1/4 inch round cookie cutter. (2) Toast your walnuts at 350 degrees (F) for 8-10 minutes or until fragrant. Allow to cool before placing in a food processor to achieve a finely ground consistency. (3) I used the Ghiradelli White Chocolate Melting Wafers. Nowadays you can find them at many grocery stores in the baking aisle.

Cheddar Cheese Crackers

Several weeks ago we decided the time had finally come to start repainting the interior of our house. One room at a time. The last time all of the walls got a fresh coat of paint was when we moved in almost fourteen years ago. Professional painters were hired to paint back then. Today the painter responsible for painting the house (one room at time) is someone I am affectionately referring to as Eldon. For those of you who remember the television show Murphy Brown you will remember Eldon, the painter who never seemed to finish painting. While my Eldon is taking painstaking care to make all of the necessary wall repairs and give them a professional finish, each room is taking about a week to get done. Which means I am living in a constant state of disarray. A little more than a week ago, Eldon starting painting the kitchen. Which meant all baking and cooking came to a complete halt. Maybe it was my not so subtle whining, but I was given a two hour baking window over the weekend. So I managed to make these incredibly delicious Cheddar Cheeses Crackers. And for the first time in a week all felt right in my world in spite of living in a state of chaos.

Way back in April 2016 I shared a recipe for some Rosemary Cheddar Crackers. Maybe they looked tedious to make because they were cut into little shapes. Maybe they didn't grab your attention because we weren't living in a pandemic and there were no shortages of any kind at the grocery store.  Or maybe the timing for sharing the recipe was a bit off. Whatever the reason or reasons, I decided to make a few minor changes to the recipe (mostly in technique), cut them into squares (less tedious), and now call them Cheddar Cheese Crackers (I would call them Cheez-Its, but that name has already been taken). With the upcoming holidays, some great miniseries to binge watch. and the current charcuterie board craze, this may be the perfect time to be making these Cheddar Cheese Crackers. Actually it is the perfect time to make them!

A homemade cheese cracker is almost always better than ones store bought. And these are definitely better than the ones out of the box you grew up eating!

With just six ingredients and some flaky sea salt, you can create the cheesiest crackers to snack on, to put on your charcuterie board, or to package up and share with friends. For the best, most mouth watering, cheesiest crackers use a good quality sharp cheddar cheese. A small amount of cayenne or Aleppo pepper further enhances the sharpness of the cheese flavor. There are a few ingredient differences between these crackers and the Rosemary Cheddar Crackers. These were made with a European style butter in order to add to the richness of the cracker. In addition to the Kosher salt in the dough, these were topped with some flaky sea salt. Instead of Aleppo pepper I used some cayenne pepper (although either would work). Lastly, I used a yellow sharp aged cheddar instead of white aged cheddar (even though kinds of cheddar would work well). While the changes weren't that significant, they all made for an even tastier cracker.

Chilling time on the dough was reduced from an hour to 30-45 minutes. And instead of rolling out the dough to an 1/8" thickness, these were rolled out to about 1/6" thickness. 

Rather than use a cookie cutter to cut out shapes, I used a ruler and a knife (a pizza cutter would work too) to create one inch squares this time. By cutting the dough into squares a lot less dough is wasted and/or needing to be rerolled out (the less you roll out the scraps of dough, the better chance your crackers will not be tough). Making holes in the crackers helps to release some of the 'steam' during the baking process as well as prevents your crackers from having bubbles. A cocktail straw was used to make the holes in the crackers but you could easily use the bottom of a skewer to make them.

Preheat your oven to 350 degrees (F) so your baking trays go into a hot versus warm or cold oven.  Baking time for the crackers ranges from 16-20 minutes. For a crispier cracker your baking time will most likely be closer to the 20 minute mark. However, because all ovens bake up differently start checking your crackers at the 12 minute mark. Let your baked crackers cool on the baking sheet. 

Feel free to add some herbs (no more than 2 teaspoons if using rosemary, no more than 1 teaspoon of black pepper instead of cayenne/Aleppo pepper, or no more than 1 Tablespoon of fresh herbs) to your dough or use something else other than a sharp cheddar. Please note that harder, drier cheeses may require a little more water to form the dough and softer cheeses may require less. At the moment I am smitten with the flavor of cheddar in these crackers and I am certain you will be too!

I loved these Cheddar Cheese Crackers so much they might find their way into some of the holiday boxes being sent out this year. A little something savory to balance out all of the sweetness. With any luck I will have my kitchen back well before I make a Thanksgiving dinner for two or start baking for the holidays. Maybe I should bribe Eldon with a few more of these melt in our mouth, cheesy, snappy Cheddar Cheese Crackers to speed things up a bit.

Recipe

Cheddar Cheese Crackers

Makes approximately 82 one inch crackers

Ingredients

4 Tablespoons (57g) unsalted butter, room temperature (if at all possible, use a European style butter)

8 ounces (227g) good quality, sharp cheddar cheese (use at least a 2 year old cheddar for a more cheesier cracker)

1 teaspoon Kosher salt

1/8 teaspoon cayenne pepper or Aleppo pepper

1 cup (130g) all-purpose flour, plus more for rolling out dough

3 Tablespoons cold water

Flaky sea salt for finishing (e.g., Maldon Sea Salt)

Directions

1. Place butter and cheese, in the bowl of a large food processor. Pulse to combine.

2. Add the flour, salt, and cayenne/Aleppo pepper. Process until mixture resembles a coarse, sandy meal texture.
3. Add 3 Tablespoon of cold water. Pulse until mixture starts to come together in a ball. Do not over process or you will create a tough textured cracker.
4. Flatten dough into a four or five inch disk, wrap in plastic wrap, and refrigerate for 30-45 minutes.
5. Preheat oven to 350 degrees (F). Line 2 baking sheets with parchment paper.
6. Lightly flour the surface used for rolling out the dough. Roll out to approximately 1/6" thickness. Note: Alternately roll the dough out to a thickness somewhere between 1/8" and 1/6".

7. Cut the dough into desired 1" shapes (using cookie cutters, pizza cutter, knife, etc.) Note: I used a ruler and a knife to create 1" squares.

8. Press 2 holes into each square/shape using a cocktail straw or end of a skewer.

9. Place crackers on the parchment paper lined baking sheets, leaving at least 1/2" between the crackers.

10. Sprinkle each square/shape with flaky sea salt.

11. Put one pan in oven and bake for 16-20 minutes or until a deep golden brown. Rotate pan midway through the baking process and start checking for doneness at 12 minutes. (Note: Baking time may vary based on the size and/or thickness of crackers. Larger crackers may take longer to bake. For a snappier, crunchier cracker your baking time will be longer.

12. Remove from the oven and allow the crackers to cool on the baking sheets. Optional: Sprinkle with a little bit more flaky sea salt.

13. Transfer to a bowl and serve. Or store in a sealed container or cellophane bag for up to 1 week, if they last that long.

Notes: (1) Bake only one baking sheet of crackers at a time. (2) Use a good quality, sharp cheddar cheese. The more aged the cheese, the drier the cheese will be. This may require you to add a slightly bit more water to the dough. Add in 1 teaspoon at a time. (3) I used a sharp yellow cheddar cheese. If you use a sharp white cheddar cheese, the color of your crackers will look different but will be equally delicious. (4) This is another adaption of the Red Chili and Cheddar Diamonds recipe in The Cheesemongers Kitchen cookbook .

Gingerbread Swirl Bundt Cake with Spiced Icing

Over the course of the past several months, I have been dropping off packages of freshly made baked goods to some of my neighbors. Because now more than ever, the surprise gift of something homemade always brings a little bit of unexpected joy. And with the recent return of the larger organized running group (however short-lived it may be given the impact of the pandemic), I was finally able to again share some homemade love with my running friends. Socially distanced, of course. Carefully wrapped slices of this Gingerbread Swirl Bundt Cake with Spiced Icing along with some delicious, healthy homemade muffins brought by another runner weren't the only Saturday morning post run rewards. There was also some unexpected joy. For a few minutes after everyone finished the run, it felt as if we had returned back to the good parts of the pre-pandemic normal. 

More often than not I usually share only tried and true recipes with neighbors and friends. But this time I took the risk and shared a brand new one where it was tasted by only two somewhat biased but discerning critics. Little did everyone who took a slice of the bundt cake know just how much of risk I had taken when I brought slices of this cake to share. 

As it turned out I had made an unintentional error when making the cake batter. Fortunately my 'blunder' ended up being one of those mistakes having an unexpected reward. Instead of this bundt cake essentially posing as a pound cake with heavily spiced gingerbread swirls, the entire bundt cake was lightly spiced. In other words, there was just the right amount of spiced deliciousness in every bite. If only all of my mistakes turned out this good!

With the exception of changing how I had originally spooned and swirled the batters in the pan, I wouldn't change a thing to the recipe shared below. I just might be a little more careful preparing the bundt cake pan!

Like most bundt cakes, this one also requires a relatively long baking time in order to create a very dense, but moist crumb. 

Baking time ranges from 70 to 85 (possibly 85 minutes). Resting time in the pan is 20 minutes. The keys to having a perfectly unmolded bundt cake are to ensure it's done before removing it from the oven; giving the cake just the right amount of rest time; adequately preparing the bundt pan with butter/flour or baking spray/flour; and, carefully running a knife along the edge of the pan before removing the cake from the pan. (Apparently there was a section of my pan not perfectly prepared, but thankfully it was only a small section on the bottom of the bundt cake.)

A lightly spiced cinnamon icing is the perfect finishing touch to the flavors of ginger, cinnamon, cloves and allspice contained throughout the Gingerbread Swirl Bundt Cake. Only a little amount spiced sweetness is all this bundt cake really needs to dress it up.

I love the versatility of this Gingerbread Swirl Bundt Cake with Spiced Icing. It pairs well with a hot cup of coffee or tea when served as a mid-day or late night snack; it would be a lovely brunch or luncheon dessert; it's a great post run/workout reward; and, it would make for a great start to your day (yes, cake for breakfast!). And oh, the bundt cake also brings a bit of joy to the day!  And yes, it also happens to be one of those bundt cakes that tastes just as good, if not better, on the second day. If it even lasts that long. 

Recipe

Gingerbread Swirl Bundt Cake with Spiced Icing

Serves 10-14, depending on how you slice it

Ingredients

Gingerbread Bundt Cake

1/2 cup (96g) vegetable shortening

3 cups (520g) all-purpose flour

1 cup (226g) unsalted butter, room temperature

Scant 3 cups (571g) granulated sugar

5 large eggs, room temperature

2 teaspoons vanilla

1 teaspoon Kosher salt

3/4 teaspoon baking powder

1 cup whole milk

1 1/4 teaspoons ground ginger

1 teaspoon Saigon or Vietnamese cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground allspice

For the swirl

2 cups of the cake batter

1/4 cup unsulfured molasses

1/8 teaspoon ground ginger

Icing

1 1/4 cups (150g) confectionary sugar

1/4 teaspoon Saigon or Vietnamese cinnamon

2-3 Tablespoons whole milk

Directions

Gingerbread Bundt Cake

1. Preheat oven to 350 degrees (F). Generously butter and flour a 10 cup (10") bundt pan. Alternately generously spray with baking spray and lightly flour. Tap out any excess flour. Set the bundt pan aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, cream the vegetable shortening.

3. Add in the unsalted butter and beat for approximately 1 minute or until combined.

4. Add in sugar. Beat on low speed for 3-5 minutes or until the mixture begins to look fluffy. Increase speed to medium and beat for additional 3-5 minutes. 

5. Add in eggs one at a time, beating each egg for 1 minute. Note: The mixture may look a little curdled at this stage. Do not worry, it will all come together.

6. Beat in the vanilla.

7. In a medium bowl, whisk together the flour, baking powder, salt, ground ginger, cinnamon, ground cloves, and ground allspice.

8. Add half of the dry ingredients to the mixer. Beat on low speed just until combined.

9. Add in the milk. Beat until just combined.

10. Add in the remaining dry ingredients. Beat on low until combined, then increase speed to medium and beat for 1 minute.

11. Remove 2 cups of batter and place in a medium bowl. Whisk in the molasses and 1/8 teaspoon ground ginger to the removed 2 cups.

12. Spoon 1/3 of the batter into the bundt pan. Then add 1/2 of the molasses infused cake batter. Smooth top and use a butter knife to gently swirl those two layers.

13. Spoon another 1/3 of the batter into the bundt pan. Then add the remaining molasses infused cake batter. Smooth top and use a butter knife to gently swirl those two layers. Note: Be careful not to insert your knife into the bottom two layers.

14. Top with the remaining 1/3 of the batter. Smooth the top.

15. Place the bundt pan on a baking sheet (to catch any batter than may spill over during the baking process).

16. Bake for 70 to 80 minutes or until the cake is golden brown, cracked across the top, and a toothpick inserted comes out clean or with just a few moist crumbs. If cake is not yet done, bake for additional 5 minutes and then check again for doneness.

17. Remove cake from oven and place on a cooling rack. Let the cake cool in the bundt pan for 20 minutes. Carefully run a knife along the edges of the cake before gently inverting onto a wire rack to cool completely.

Icing

1. In a medium bowl, whisk together the confectionary sugar, cinnamon, and 2 Tablespoons of milk. If the icing doesn't have a pouring consistency, add in more milk one teaspoon at a time. 

2. Pour icing over the cooled to room to temperature cake. 

3. Let the icing set before serving and/or slicing.

4. Store any leftover cake in the refrigerator (well wrapped with plastic wrap) to extend it's freshness life.

Notes: (1) Inspiration for the cake came from Joy the Baker's recipe for her Gingerbread Swirl Bundt Cake. (2) I used this Nordic Ware Heritage Bundt Pan. (3) You can make the bundt cake a day ahead. Wrap the cake well with plastic wrap and store in the refrigerator. Remove the cake from the refrigerator about an hour or two before serving and then pour the icing on it.

Maple Roasted Acorn Squash w/ Honey Whipped Ricotta

More than likely Thanksgiving is going to look a little different for many of us this year. Where we spend the holiday, who we spend it with, and what we eat may not even closely resemble any of our dearly held family holiday traditions. And yet, considering all that has transpired in the past year, I genuinely believe it's more important than ever to celebrate and honor the spirit of Thanksgiving. Counting our blessings and bearing in mind all things we continue to be grateful for may help bring both solace and joy into our lives. Restoring Thanksgiving to a day centered primarily on thankfulness might be the start of a new tradition in the ever evolving new normal we are currently living in. It truly could be one of the best blessings to come out of all of the angst we have experienced in and/or have been witness to this past year. Of the many of our family Thanksgiving holiday traditions in years past, I must admit we have not always consistently shared what and/or who we were most grateful for in the past year. Somehow that got lost in all of the chaos of creating a memorable meal, in dealing with distractions of family dynamics, and/or in discussing (or working to avoid) anything to do with politics. I do not yet know where or who we will be spending Thanksgiving with this year. I don't even know what we will be eating. However, I do know the day will be one spent openly sharing the blessings experienced in each of our lives as recent as the past eleven months or quite possibly even further back in time. Because, for possibly the first time in my life, this is what matters most to me. 

When I made this Maple Roasted Acorn Squash w/ Honey Whipped Ricotta I was thinking it would make for a perfect side dish for Thanksgiving dinner. And I still think that. But I am now thinking it's simply the most perfect autumnal side dish as this is season for Acorn Squash. Why should such an incredibly delicious vegetable (especially when roasted) and one containing an incredible number of nutrients, be thought of only in the context of Thanksgiving?  

It shouldn't.

All on it's own, an acorn squash roasted with a light sprinkling of cinnamon, some maple syrup as well some Kosher salt and black pepper exemplifies simply prepared deliciousness. But when you top it with some Honey Whipped Ricotta, pomegranate seeds, and a drizzle of honey, it is extraordinarily delicious. And yet, it is still simple to make. Even simpler if you don't make your own homemade ricotta, but use a store bought whole milk ricotta instead.

Cutting an Acorn Squash is so much easier than cutting a spaghetti squash or even a pumpkin. Especially if you have a very sharp knife. After cutting the acorn squash in half lengthwise and cleaning out the seeds as well as any loose strings, each half is cut in half again. Two acorn squashes will yield eight pieces. Which could end up being anywhere from four to eight servings. Acorn squash lovers will more than likely want two quarters all for themselves.

Brushing each of the squash quarters completely with some canola (or vegetable) oil, adds flavor and also prevents the squash from sticking to the parchment paper (or aluminum foil) lined baking sheet. Because the smoke (or burning point) of canola/vegetable oil is much higher than that of olive oil, I recommend you save your olive oil for roasting any vegetable for up to forty-give minutes at a temperature of less than 400 degrees (F). The baking time for the acorn squash ranges from 45-55 minutes (if your acorn squash are on the large size, it could take 5 minutes longer). You will done it's done when it's sharp knife tender. Roasting squash at such a high temperature helps to tenderize, caramelize and deepen it's flavor. 

Personally I think making a homemade ricotta is easy. But I didn't always think that. Especially when I was making it for the first time. But it was while I was making it for the first time did I realize I had worried for naught. As much as I love and prefer the flavor of a homemade ricotta (especially one made with whole milk and heavy cream) over a store bought version, this is one time when you could easily substitute store bought for homemade. Particularly because you will be whipping it with olive oil and honey. The recipe for the homemade ricotta is provided below, but you decide what works best for you. More importantly, I don't want anything to prevent you from making this Maple Roasted Acorn Squash w/ Honey Whipped Ricotta.

There may be no more beautiful presentation of acorn squash than this one. There also may not be one any more mouthwateringly scrumptious. Cinnamon, honey, maple syrup, whipped honey ricotta, and pomegranate seeds transform the simple roasted acorn squash into something truly extraordinary.  This Maple Roasted Acorn Squash w/ Honey Whipped Ricotta is destined to bring oohs and aahs at your dinner table. More importantly, it's a side dish you shouldn't wait to make until Thanksgiving or make only for Thanksgiving! 

Recipe

Maple Roasted Acorn Squash w/ Honey Whipped Ricotta

Serves 4-8

Ingredients

Homemade Ricotta (Makes slightly more than 2 cups of ricotta)

6 cups whole milk, preferably organic (do not buy ultra-pasteurized milk)
2 cups heavy whipping cream, preferably organic
1/2 teaspoon Kosher salt
3 Tablespoons white vinegar

Whipped Honey Ricotta
1 cup of homemade ricotta (see notes)
2 generous teaspoons of a good quality honey
2-3 teaspoons olive oil
Generous pinch of sea salt

Maple Roasted Acorn Squash

2 acorn squash

2-3 Tablespoons of canola or vegetable oil

Cinnamon

Kosher salt

Black Pepper

8 teaspoons of maple syrup

1 cup Whipped Honey Ricotta

1/2 cup pomegranate seeds

Honey

Optional: Freshly grated nutmeg 

Directions

Homemade Ricotta

1. In a heavy bottomed saucepan pour in the milk, heavy whipping cream, and salt. 
2. Over medium heat, heat the milk/cream mixture to 200 degrees (F). This will take approximately 20 minutes.
3. Lower the heat and add the vinegar. Very, very slowly stir the vinegar for about 2 minutes (curds should begin to form).
4. Remove the pan from heat and place cover on top. Let the mixture sit for 20 minutes.
5. Ladle the ricotta curds using a slotted spoon or slotted ladle into a cheesecloth lined colander placed over a bowl. Let the mixture rest for 5-7 minutes.
6. Spoon the ricotta into a jar, cover, and place in the refrigerator. 

Whipped Honey Ricotta
1. Place 1 cup of the homemade (or store bought) ricotta, 2 generous teaspoons of honey, two teaspoons of olive oil, and a generous pinch of sea salt in a food processor. Process until the mixture is smooth and creamy (approximately 2 minutes).
2. If you like your whipped honey ricotta even creamier add another teaspoon or two of olive oil and briefly process until incorporated.
3. Transfer whipped honey ricotta to a bowl. Cover and return to the refrigerator until ready to use.

Maple Roasted Acorn Squash w/ Honey Whipped Ricotta

1. Preheat oven to 400 degrees (F). Line a baking sheet with parchment paper or aluminum foil. Set aside.

2. Cut each acorn squash in half (lengthwise). Remove the seeds and loose strings. Cut each half of the squash in half lengthwise again for a total of 8 wedges.

3. Brush the outside and inside of each of the squash quarters with canola or vegetable oil. Place on the prepared baking sheet.

4. Lightly sprinkle each quarter with cinnamon.

5. Season generously with Kosher salt and black pepper.

6. Pour a generous teaspoon of maple syrup into each quarter.

7. Roast the acorn squash in the oven for 45-55 minutes, or until the squash is easily pierced with a sharp knife.

8. Remove from the oven and transfer each squash quarter to a serving platter.

9. Top each squash quarter with a generous dollop of the Whipped Honey Ricotta. Sprinkle each one with equal amounts of pomegranate seeds. Lightly drizzle with honey. Optional but good: Add a sprinkle of cinnamon or some freshly grated nutmeg to each squash quarter.

10. Serve immediately.

Notes: (1) Instead of making homemade ricotta, you can use a good quality store bought whole milk ricotta. Follow the directions for making the Whipped Honey Ricotta. (2) You can make the ricotta the day before. The Whipped Honey Ricotta can be made early in the day or while the acorn squash is roasting. (3) The recipe above is both general and specific enough that you could easily cut the recipe in half for double it. And it's also hearty enough the vegetarian people in your life!

Green Chile Cornbread

Less than four miles from my home lies a historic treasure, the Graue Mill. This historic grist mill built in 1852 not only ground wheat and other grains produced by local farmers, it also served as one of the stations for the Underground Railroad during and shortly after the end of the Civil War. While I have driven by and stopped to take photographs of and near the Graue Mill for years, it wasn't until I went to an event on the grounds of the Mill a few weeks ago did I learn some of the details of its' significant history. While tours of the Mill have been temporarily suspended due to the ongoing pandemic, a weekend event made it possible for me to buy some bags of the mill's stone ground cornmeal. Unbeknownst to me was learning freshly ground cornmeal can be stored in the freezer to retain its' freshness. So one bag went into the freezer while the other one waited for me to decide what to make with it first. Although it didn't take long for me to make up mind. Partly because of the historic significance of the Graue Mill and partly because I was making a batch of chili for Halloween, some of the stone ground corn meal was destined to be used in this new cornbread recipe.

Cornbread has its' own storied history as well as some very strongly held traditional beliefs about the ingredients used to make it. Toni Tipton-Martin shared in her cookbook 'Jubilee: Recipes from Two Centuries of African American Cooking' her theory about "Southern" cornbread. If it was a "Southern Cornbread" then it seldom or rarely had sugar added to the batter. And if sugar was added then it was reflective of the norms of a particular region. However, this assumption didn't completely hold up as she researched cornbread recipes written by African American cooks as far back as the mid-1800s. It appeared sweeteners, like molasses, were added to cornbread. Thus negating her working theory. However, while many 'Southern' cornbread recipes continue to be made without sugar (or sugar sweeteners), 'Skillet Cornbread' recipes more than likely are sweetened with varying amounts of sugar. But it wasn't until I read through her cookbook did I learn there was a version of cornbread called 'Spanish Cornbread'. Black cookbook authors living in the Southwest and West began incorporating ingredients associated with Mexican cooking, such as hot chile peppers, into their recipes and referring to them as 'Spanish' versions. So when I saw the recipe for Spanish Cornbread, one made with diced green chiles, shredded cheddar cheese, cream corn, and sugar, my taste buds were salivating. And a plan for using the stone ground cornmeal from the historic mill was made.

The recipe for this Green Chile Cornbread was inspired by the Spanish Cornbread recipe Toni Tipton-Martin shared in recent cookbook. While all of the ingredient amounts remained constant, there were some changes made. 

Instead of using minced onion, I used onion powder; the can of minced green chiles was drained before they were added to the batter; and white (instead of yellow) sharp Cheddar cheese was used. These relatively minor changes yielded great results. 

Like most cornbread recipes, wet ingredients and dry ingredients are gently mixed separately before being combined to form the batter. Overmixing the batter will cause a more tough versus a dense, crumby texture.

Sizzling the butter in a cast iron pan in the hot (400 degree) oven ensures your baked cornbread will have a deliciously irresistible crisp, crusty edge. Baking time for the cornbread is somewhere around the thirty minute mark (mine was in the oven for exactly 30 minutes) or until the top is a beautiful golden brown. The aroma of the cornbread baking in the oven is intoxicating.

Never have I tasted such a moist, perfect crumb, flavorful cornbread. The addition of the minced green chiles added an enhancing, rather than overwhelming dimension of flavor. The sugar added just the right amount of sweetness while the grated white sharp Cheddar cheese and creamed corn added moistness. In the first bite I was in cornbread heaven.

The keys to making a great cornbread are twofold: a great recipe and a cast iron pan. You now have a really great recipe! If you already own a cast iron pan, all you need to do is gather the ingredients. If don't yet own a cast iron pan, immediately add it to your list of must have kitchen items. As it's one of the most versatile pans to own. From Dutch Babies, to fruit crisps, to skillet brownies and cookies, to this seriously delicious cornbread, your cast iron skillet will get a significant amount of use. 

This Green Chile Cornbread would pair well with some homemade Chili, homemade Sloppy Joes, or thick slices of a country ham. But I must tell you, warmed up leftovers slathered with a little bit of butter are really good all on their own. Really, really good.

Recipe

Green Chile Cornbread (inspired by the Spanish Cornbread recipe from Toni Tipton-Martin's cookbook 'Jubilee: Recipes from Two Centuries of African American Cooking')

Serves 10-12

Ingredients

1 1/2 cups (6 3/4 ounces/188g) stone ground or yellow cornmeal (See Notes)

1 1/4 cups (163g) all-purpose flour

1/4 cup (50g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 teaspoon onion powder

1 cup (9 1/2 ounces/273g) creamed corn

1 cup buttermilk

1 (4 ounce) can of green chiles, drained

1 large egg, lightly beaten

1 cup (4 1/2 ounces/117g) white sharp cheddar cheese, shredded

4 Tablespoons unsalted butter

Directions

1. Preheat oven to 400 degrees (F).

2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt and onion powder. Set aside.

3. In a medium sized bowl, combine the creamed corn, buttermilk, drained chiles, and egg. Mix to combine. Stir in the grated cheese.

4. Pour the liquid ingredients into the dry ingredients, stirring just until combined.

5. Add butter to a 10" cast iron skillet. Place in oven and heat until the butter is foamy (approximately 3 to 4 minutes). Remove from oven and swirl the butter around the pan.

6. Immediately pour the cornbread batter into the hot skillet. Bake for 30 minutes or until golden brown on top. 

7. Let rest for 5 to 10 minutes before serving. Serve warm or at room temperature. If kept tightly covered, the cornbread will still be good for 2-3 days. If it lasts that long.

Notes: (1) I used stone ground cornmeal sold only at the Old Graue Mill in Oak Brook, Illinois. However, use any good quality stone ground cornmeal or yellow cornmeal for this recipe.