Author: Lia Fireheart

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Potato Latkes

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Potato Latkes

Ingredients

  • 3 medium russet potatoes, peeled

  • 1 large egg, beaten, or more to taste

  • 2 tablespoons all-purpose flour

  • 1 tablespoon grated onion

  • ½ teaspoon salt, or more to taste

  • ¼ cup peanut oil for frying, or as needed

Directions

  • Slice peeled potatoes and run through a food processor fitted with the grater attachment. Place shredded potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  • Measure 2 cups shredded, drained potatoes and place into a medium bowl; save any extra for another use. Add egg, flour, onion, and salt, and stir until well combined.
  • Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side.
  • Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot.
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Peppermint Snowballs

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Peppermint Snowballs

Ingredients

  • 1/2 c. unsalted butter, softened

  • 1/4 tsp. kosher salt

  • 1/4 tsp. peppermint extract

  • 3/4 c. (85 g.) powdered sugar, divided

  • 3/4 c. (90 g.) all-purpose flour

  • 1/2 c. (50 g.) finely ground almond flour

  • 2 tbsp. finely crushed peppermint candies, plus more for sprinkling

Directions

  • Preheat oven to 325°. Line 2 large baking sheets with parchment.
  • In a large bowl, using an electric mixer on medium speed, beat butter, salt, peppermint extract, and 1/4 cup powdered sugar until creamy, 1 to 2 minutes. Add all-purpose flour and almond flour and mix on low speed until well-combined.
  • Scoop level tablespoons (about 20 grams each) dough and roll into balls (you should get about 20). Arrange 1″ apart on prepared sheets. Bake cookies until lightly browned on the bottoms, about 15 minutes. Let cool 5 minutes.
  • In a small bowl, combine peppermints and 1/4 cup powdered sugar. In another small bowl, place remaining 1/4 cup powdered sugar. Working a few at a time, toss cookies in plain sugar to lightly coat. Let cool completely on a wire rack. Roll cookies in peppermint sugar, then sprinkle tops with more peppermints.

Notes

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Cherry Bakewell Cookies

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Cherry Bakewell Cookies

Ingredients

  • Cookies

  • 1 stick (110g) butter, softened

  • ⅓ cup (75g) (caster sugar (superfine sugar)

  • 1 tsp vanilla

  • 1 egg

  • ¾ cup (185g) plain flour

  • ¾ cup (85g) almond meal

  • 1 tsp baking powder

  • 4oz (150g) flaked almonds

  • cherry jam, to fill

  • Glaze

  • 1/2 c. (55 g.) powdered sugar

  • 4 tsp. almond milk

Directions

  • Cookies
  • Preheat the oven to 375F/180C and line two baking trays with baking paper.
  • In a large bowl, beat together the butter, sugar and vanilla until the mixture is very light, and slightly paler in colour.
  • Add the egg, and continue beating until the egg is well incorporated. Add the flour, almond meal and baking powder, and mix just until everything is incorporated in a soft dough.
  • If the mixture is very sticky, you can refrigerate it, otherwise, place the flaked almonds out onto a shallow bowl or plate, and gently crush them with your hands, just to break them into slightly smaller pieces.
  • Take heaped teaspoons (about 2 teaspoonfuls, really) and toss them into the almonds. Roll them around to coat, and then place them onto the trays, with at least an inch (2.5cm) between.
  • Press down with your thumb to make an indentation in the centre of each cookie, and then place them in the oven for ten minutes.
  • After ten minutes, remove the cookies, and place a scant teaspoon of jam into the indentation in each cookie. Place them back in the oven, and bake for another 6-8 minutes, or until lightly golden at the edges.
  • Leave to cool on the trays.
  • Glaze
  • In a small bowl, whisk powdered sugar and milk until combined.
  • Using a spoon or a small squeeze bottle, drizzle icing on top of cooled cookies.

Notes

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Grinch Cookies

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Grinch Cookies

Ingredients

  • 2 1/4 c. all-purpose flour

  • 1 tsp. baking soda

  • 1/2 tsp. kosher salt

  • 1 c. (2 sticks) butter, softened

  • 1 c. granulated sugar

  • 1 large egg

  • 1 tsp. pure vanilla extract

  • Green food coloring

  • Red heart sprinkles

Directions

  • Preheat oven to 350°. Line two baking sheets with parchment. In a large bowl, whisk together flour, baking soda, and salt.
  • In another large bowl using a hand mixer, beat butter and sugar together until creamy. Add egg and vanilla and beat to combine. Add dry ingredients and mix until just combined. Add green food coloring until your desired color is reached.
  • Using a medium cookie scoop (about 2 tablespoons), scoop dough 2” apart onto prepared baking sheets. Place a heart sprinkle in the middle of each cookie.
  • Bake until edges are set and bottoms start to turn golden, 12 to 14 minutes. Let cool on baking sheets.

Notes

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Amaretti

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Amaretti

Ingredients

  • 2/3 c. granulated sugar (140 g.), plus more for rolling

  • Zest of 1 lemon

  • Zest of 1 orange

  • 1 1/2 c. almond flour (165 g.)

  • 2 large egg whites

  • 1 tsp. almond extract

  • 1 tsp. amaretto liqueur

  • 1/4 tsp. orange blossom water (optional)

Directions

  • In a medium bowl, rub together sugar and zests using your fingertips until sugar turns a pale orange shade. Whisk in almond flour until well combined.
  • In a large bowl using a hand mixer, beat egg whites until medium peaks form. Add in almond extract, amaretto, orange blossom water (if using), and almond flour mixture and fold to combine. Store dough in an airtight container for at least 2 hours, up to overnight.
  • When ready to bake, preheat oven to 325°. Line a baking sheet with parchment.
  • Portion dough into balls about 1 tablespoonful each. Roll in more granulated sugar before placing on prepared sheet 2″ apart.
  • Bake until bottoms are lightly golden, about 23 to 25 minutes.

Notes

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Brown Butter Snickerdoodles

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Brown Butter Snickerdoodles

Ingredients

  • 1 c. (2 sticks) unsalted butter

  • 3 c. (360 g.) all-purpose flour

  • 2 tsp. cream of tartar

  • 1 tsp. kosher salt

  • 1/2 tsp. baking soda

  • 1/2 c. (105 g.) packed light brown sugar

  • 1 1/4 c. (250 g.) granulated sugar, divided

  • 2 large eggs

  • 1 tsp. pure vanilla extract

  • 2 tsp. ground cinnamon

Directions

  • In a medium pot over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy, and starts to turn golden. Once simmering stops and butter is deeply golden with brown flecks at the bottom and smells nutty, 5 to 7 minutes, remove from heat. Pour browned butter into a large heatproof bowl and let cool about 10 minutes.
  • In a medium bowl, whisk flour, cream of tartar, salt, and baking soda.
  • To bowl with brown butter, whisk in brown sugar and 1 cup granulated sugar until combined. Add eggs and whisk until creamy, then whisk in vanilla. Add dry ingredients and stir with a rubber spatula until just combined. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour or up to 2 days.
  • Preheat oven to 350°. Line 2 baking sheets with parchment. In a small bowl, combine cinnamon and remaining 1/4 cup granulated sugar.
  • Using a medium cookie scoop (about 3 tablespoons), scoop dough and roll into a ball with your hands. Roll balls in cinnamon-sugar until well coated. Arrange on prepared baking sheets, spacing 2″ apart.
  • Bake until edges are set and tops start to crinkle, 12 to 14 minutes. Let cool on trays 5 minutes, then transfer to a wire rack and let cool completely.

Notes

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Coquito Cookies

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Coquito Cookies

Ingredients

  • Cookies

  • 1 3/4 c. (210 g.) all-purpose flour

  • 3/4 c. (50 g.) unsweetened shredded coconut, toasted

  • 1/2 tsp. baking powder

  • 1/2 tsp. ground cinnamon

  • 1/2 tsp. kosher salt

  • 1/4 tsp. ground nutmeg

  • 1 c. (2 sticks) unsalted butter

  • 2/3 c. (65 g.) granulated sugar

  • 1 large egg, lightly beaten

  • 1 tsp. pure vanilla extract

  • Glaze

  • 1 c. (115 g.) powdered sugar

  • 2 tbsp. creme de coco

  • 4 tsp. white rum

  • 1/2 c. (30 g.) unsweetened coconut flakes, toasted

Directions

  • Cookies
  • Preheat oven to 350°. Line a rimmed baking sheet with parchment.
  • In a medium bowl, whisk flour, shredded coconut, baking powder, cinnamon, salt, and nutmeg until combined.
  • In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium-high speed until pale and creamy. Beat in egg and vanilla, then fold in dry ingredients just until combined.
  • Using a 1-ounce cookie scoop, scoop dough into 2 tablespoon-sized balls and arrange on prepared sheet, spacing 1″ apart. Flatten into 1/4″-thick coins about 2″ wide. (The easiest way to do this is to use a flat measuring cup or drinking glass, slightly dampened with water.) Chill 10 minutes.
  • Bake cookies until edges are light golden, 12 to 14 minutes. Let cool 5 minutes on sheet, then transfer to a wire rack and let cool completely.
  • Glaze
  • In a small bowl, whisk powdered sugar, creme de coco, and rum to form a thick glaze.
  • Spread glaze over cooled cookies, allowing a little to drip over the edges. Sprinkle with coconut flakes.
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Chocolate Crinkle Cookies

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Chocolate Crinkle Cookies

Ingredients

  • 1 3/4 c. all-purpose flour

  • 3/4 c. unsweetened cocoa powder

  • 1 tsp. kosher salt

  • 1 tsp. baking powder

  • 3/4 tsp. baking soda

  • 1/2 c. (1 stick) butter, melted

  • 3/4 c. granulated sugar

  • 1/2 c. packed brown sugar

  • 3 large eggs

  • Powdered sugar, for rolling

Directions

  • In a large bowl, combine flour, cocoa powder, salt, baking powder, and baking soda.
  • In a medium bowl, whisk together melted butter, sugars, and eggs until well combined. Pour into dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 350° and line 2 large baking sheets with parchment. Place powdered sugar in a small bowl. Scoop about 2 tablespoons of dough and roll into a ball. If dough is too sticky, wet your hands slightly to help roll dough. Roll dough into powdered sugar, coating well and then place on prepared baking sheet 2” apart. After rolling all the dough in powdered sugar, roll each piece again in powdered sugar. This will help get a more dramatic crinkle when the cookies bake.
  • Bake cookies until cookies puff and crack, about 14 minutes. The edges will just be set, but the cracks will still look slightly underdone. Let cool on baking sheet.

Notes

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Gurgut Roast with Lowlander Spices and Mushroom Sauce

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Gurgut Roast with Lowlander Spices and Mushroom Sauce

Ingredients

  • 1 teaspoon salt

  • Pinch of pepper

  • 2 small pork tenderloins (about 1 pound each)

  • 1 teaspoon paprika

  • 2 tablespoons mustard

  • 1 tablespoon olive oil

  • 3.5 ounces pancetta

  • 2 onions, diced

  • 2 garlic cloves, minced

  • 1 ounce dried cranberries

  • 18 ounces mixed mushrooms (such as crimini or porcini), thinly sliced or cut into bite-size pieces

  • 1/3 cup of white wine

  • 2 teaspoons dried thyme

  • 1 teaspoon cumin

  • 1/2 bunch of fresh chives, chopped

Directions

  • Preheat oven to 350 degrees Fahrenheit.
  • Rub the tenderloins with salt, pepper and paprika.
  • Heath the olive oil in a large frying pan over medium heat. Brown the pork on all sides, about 3 to 4 minutes. Brush with mustard and cook for an additional 2 minutes. Put the pan in the oven and roast for 25 minutes.
  • While the roast is in the oven, heat another large frying pan over medium heat and add the pancetta. Cook for about 5 minutes until the fat starts to render. Add the onion and garlic and cook for an additional five minutes until the onion is translucent. Add the cranberries and mushrooms and combine thoroughly. Cover the pan and cook for about 15 minutes until the mushrooms have shrunk and released their liquid. Then remove the lid, add the white wine and thyme, scraping up any brown bits on the bottom of the pan. Simmer for five minutes until the liquid is reduced.
  • When the pork registers 165 degrees Fahrenheit on a thermometer, transfer it to a cutting board and allow it to rest for five minutes.
  • Transfer the pan drippings to the mushroom sauce and stir.
  • Slice the pork and serve topped with mushroom sauce.

Notes

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Orlesian Honey Carrots

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Orlesian Honey Carrots

Ingredients

  • 2 pounds baby carrots

  • 2 tablespoons olive oil

  • Salt

  • Freshly ground black pepper

  • 1/2 cup vegetable broth

  • Juice of 1 lemon

  • 2 tablespoons honey

  • 1 tablespoon balsamic vinegar

  • 3 to 4 sprigs thyme, leaves plucked

Directions

  • Heat the olive oil in a large frying pan over medium heat. When the oil is hot, add the carrots and brown on all sides, about 3 to 4 minutes. Season with salt and pepper. Deglaze with the vegetable broth and stir in the lemon juice. Cover and cook the carrots until they are firm to the bite, about 5 to 7 minutes.
  • Remove the lid when the cooking time is over. Drizzle the carrots with the honey and balasamic vinegar and thyme and stir to combine. This should form a glaze, but if it seems too liquidy, cook with the cover off for another 1 to 2 minutes.
  • Season with additional salt, pepper and lemon juice as desired.

Notes