End-of-year giving + sublime black pepper-crème fraîche buttercream-topped brownie cake

Always game for a dense, terrific chocolate dessert, I brought this recipe over from a Donna Hay issue, to bake with my friend Jill a few weeks ago. After making a few tweaks it was out of this world, and prompted many hands raised online for "recipe please!"

Scroll down for the recipe.....


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Each year I like to share a variety of inspired goods to live more beautifully, holistically, and functionally. This year's gift guide is more an outline for giving well into the New Year.

Over and over again in 2017 my heart has burst or broken.
The women's march.
The travel ban protests.
Drilling in the Arctic.
The go-ahead for Pebble Mine in Alaska.
Charlottesville.
Needless lives lost from an increasingly militarized police.
The #metoo outpouring.
Reducing and auctioning off of our Public Lands.
Innumerable wildfires, floods, droughts, and earthquakes.
Alabama winning for all Americans.

We can all do more to fight for good, for war-torn or climate refugees, for Nature and all her beloved creatures. Instead of turning away and feeling overwhelmed, I am connecting to Nature and humanity more, and in ways where I feel a real contribution. I've assembled a few organizations or causes I support here - ranging from responsibly caught wild salmon, to animal rescue in the most recent wave of California wildfires - as well as a few creature essentials - since eating well is a must while fighting the good fight.

1. The Minos Moka pot is my go-to for a daily brew. This solid stainless stovetop pot produces a lush, intensely flavorful coffee in just a few minutes, and I absolutely love it. I've arranged a promotional rate of 15% off any of the items in their catalogue if you want one for yourself. Use this code, good for one month: XMASMOKA.

2. Sea Legacy, founded by National Geographic photographers Cristina Mittermeier and Paul Nicklen. This pair travels the far corners of the world (and in a new campaign called "turning the tide," are inviting us to come with them) to document what is happening in our climate breakdown, and educate at-large on why exactly we need to protect ocean ecosystems. Giving options include beautiful printed art, as well as giving directly.

3. Food52, a community resource for all things delicious, as well as timeless, stylish, functional goods. I have a running list of objects to incorporate into my projects and love that they support American artisans.

4. Susie's Senior Dogs, an advocacy group for older dogs which I discovered through Instagram. Post-after-post of older dogs just waiting for humans to love unconditionally have provided me much laughter, some tears, and definitely a place in my heart for these incredible pooches. This sweet boy is Tupac and has stolen my heart with that gaze... One day I am going to adopt a senior dog and give them all the comfort and love they can handle.

5. Everyday Refugees is another group I discovered via Instagram. Through poignant, heart-wrenching images a squalid purgatory is revealed, where innocent children play and their families wait out days in hopes for a better life. See for yourself and give what you can to mitigate their time spent in these conditions.

6. Sonic Sea is an incredibly beautiful film which draws focus to the vast noise pollution in our seas. Which might hit you like "huh...." except for the fact that all large marine mammals such as right, humpback, and other whales, orcas, porpoises, and more, all use the sound carried by their songs to communicate the enormous distances they travel. When they cannot hear one another, they go silent, then become distraught, then they stop breeding and eventually, go extinct. Yes it is very dismaying, but there are many solutions to this problem! Gather a few friends and watch the film together. I promise it will be cathartic.

7. Humane Society of Ventura County is a shelter which has rescued and received countless animals through the most recent outbreak of wildfires. They are caring for a large number of horses, goats, and other livestock, as well as dogs, cats and birds. If you are in the region and can volunteer, amazing! If you are not nearby but would like to help, they have a Thomas Fire animal rescue fund to which you can donate, here.

8. Plastic Free Foodie 'Zine is a collection of colorful & delicious recipes contributed from over 60 Instagram food stars - there is a delicious chicory, spiced nut, and persimmon salad by yours truly - and produced by my colleague Christine Wong. After watching another cathartic film, A Plastic Ocean, she was moved to get people thinking more about single-use plastics so pervasive in our everyday lives. Where does all that stuff go, anyway?? The film is another stunning, beautifully produced insight to what's-going-on-in-the-world. All proceeds from this e-magazine fund the campaign to raise awareness, with the hope that we will shift our buying choices. Opt for reusables and natural materials in lieu of plastic, rigorously recycle, and make less waste in general.

9. The Pollinator Project is a simple way to help bees thrive: plant non-GMO seed packets wherever you can, enjoy the beautiful wildflower blooms, extend the range of butterflies and honeybees, who are an intrinsic presence in maintaining the diversity of our food.

10. Driftersfish for wild Alaskan salmon, a husband-wife duo who care about responsibly caught fish, so that we can rely on these incredible animals for our sustenance for decades to come. I visited them in Cordova this year and was struck by so many nuances: the use of different fishing nets based on the character - and color - of the water throughout the season; the recognition of indigenous fishing rights region-to-region; differing species of salmon throughout the season, and even witnessing the salmon for myself as they met their final path. (photos coming soon....!) You can order fresh or smoked fish at their store, and once you've feasted on their collection, discover which is your favorite.

11. Jessie Lazar makes thoughtful, functional ceramics, perfect for your every day. She is a native New Yorker - lucky for me, because that meant I could make a studio trip to drool over her collection in person! She is part of a large community of ceramic artists I cannot live without. Their beautiful works literally frame the food I produce and further the "handmade" quality I so prize on-set. Holding one of her bowls or mugs feels great, and makes the daily activity of eating special. One of her mugs is part of a special giveaway I am currently hosting on Instagram. Check it out!

Would love to hear your thoughts on any or all. Thanks for reading and finding your way to contribute!

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Black pepper-crème fraîche buttercream-topped brownie cake - adapted from Donna Hay
serves 10-15

for the cake
1 c AP flour, sifted
225g unsalted butter, chopped
400g 60-70% dark, bittersweet chocolate, chopped
4 pasture-raised eggs
1/2 c organic cane sugar
1/2 c light brown sugar
1 tsp Aleppo pepper
2 tsp vanilla extract
1/2 tsp kosher salt

for the frosting
250g unsalted butter, room temperature
1 c crème fraîche, room temperature
3/4 c confectioner's sugar, sifted
1 tsp cocoa powder
1/4 tsp freshly cracked pepper
3 tbsp smoked whisky - I used a home-infused Lapsang souchong spirit, which turns out quite similar

Preheat oven to 350 degrees (F). Line a springform pan with parchment, fasten the collar, and butter all sides.

Place butter and chocolate into a double boiler placed over low heat and melt, undisturbed. Stir together to incorporate and set aside to cool slightly.

Place eggs, sugars, and vanilla in a medium bowl and whisk vigorously for a few minutes, or until frothy. In a medium bowl, stir together dry ingredients: flour, pepper, and salt.

Pour chocolate mixture into egg mixture and whisk to combine. Add flour mixture and stir until incorporated. Pour into lined springform pan and bake for 40 minutes or until just a couple crumbs cling to a skewer when inserted into the center. It should look fudgy. Allow to cool completely in the tin, set on a wire rack.

Place the butter, crème fraîche, confectioner's sugar, and cocoa in a large bowl. With an electric mixer on high speed, beat for 5 minutes or until fluffy and pale. If the frosting curdles, run a hairdryer around the periphery of the bowl as you beat to raise the overall temperature and reincorporate until silky. Add the black pepper and whisky/infused spirit and beat to combine. Taste and add more pepper or crème fraîche as needed. (the pepper serves as an accent, not an overall flavor) Use an offset spatula to spread over the cooled cake and cut into wedges to serve.

Jill and I fed it to our husbands, who groaned with delight between forkfuls. It was brought to a dinner party, where everyone enthusiastically nodded with approval. I fed the remaining slices to my parents visiting from out of town, to similar delight. If you make this cake, I want to hear about it!

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One more thing - my book Kid Chef is a national best-seller! If you're contemplating what to get a foodie friend or kid, it makes a great gift. Any home cook who hasn't attended culinary school will learn something from the thorough explanations and break-down of processes throughout. Each recipe is truly good eating - no gimmicks or dumbed-down food, something for everyone's ability and taste. Links to purchase your copy in the sidebar at the top ^^^, as well as here, through Powell's independent books.

Happiest of holidays to you all!!

Kid Chef Holiday Giveaway & Edible Gifts

It's been a terrific year empowering young folks in the kitchen. Happily, Kid Chef is actually making a mark on people of all ages, giving countless people new adventures in cooking! To celebrate, my publisher is hosting a special holiday giveaway…. It's the perfect gift for the kid on your list who loves to cook. 

*Feed your Kid Chef's Curiosity* Giveaway: order your young one - or another budding chef in your life - a holiday copy of Kid Chef and be entered to win a kid-friendly cooking kit, complete with BPA-free mixing bowls, measuring cups+spoons, kitchen timer, and a kid-size chef's apron. Click here for all the details. When you place your order and forward confirmation, you’re automatically entered to win! Giveaway ends this Saturday, December 17th, at 11:59pm EST. Good luck and happy cooking!

For this holiday season, I am sharing good food with family and friends, with the understanding that handmade and delicious makes all hearts full. 

For some lucky folks, I made membrillo - aka quince paste - using my friend Leda Meredith's recipe. 

In late summer, I infused a nice brandy with local wild black cherries. I made dark chocolate truffles and added some of the fragrant liqueur while mixing together these heady treats.

The great thing about both of these edible gifts is that they'll keep in the refrigerator for a while. Which means, in the midst of the rest of holiday plans and prep, you can parcel the process into manageable bits, making truly wow-factor gifts without coming up depleted. It's a win-win for everyone… :)

Membrillo
makes enough for 9 x 11 pan

3 1/2 pounds quinces
2 pounds granulated sugar

Wash and peel the quinces, reserving the peels. Core them, adding the cores to the reserved peels. Chop the remaining quince into approximately 2-inch chunks. Tie the peels and cores up in cheesecloth or in a clean muslin bag.

Put the chunks of quince and the bundle of peels and cores into a large pot. Add water to cover by approximately 1 inch. Bring to a boil over high heat. Reduce heat and simmer for 1 to 1 1/2 hours until the quince chunks are mushy-soft.

Remove and discard the bundle of peels and cores. Strain the remaining cooked quince through a very fine meshed strainer or a double layer of cheesecloth set in a colander (you can use the liquid that strains out to make quince jelly). Leave the quince to strain for 1-2 hours.

Puree the strained quince mash in a food processor or run through a food mill. Weigh or measure the puree, then transfer it to a large pot. Add an equal amount by weight of granulated sugar.

Cook over low heat until very thick, approximately 1 1/2 hours. Stir constantly initially, to dissolve the sugar, and frequently after that. 

When it is done the quince paste will stick to a wooden spoon, and if you drag the spoon over the bottom of the pot it will leave a rut that does not fill in immediately with the quince. Be careful towards the end of the cooking time to stir often, so that it doesn't burn.

Lightly grease a 9 x 11 inch baking dish. Spread quince paste in the dish, smoothing the surface with the back of a spoon. It should be about 1 1/2-inches thick. Let the paste cool in the baking dish.

Dry the paste in your oven at the lowest setting, not higher than 125F/52C, for 8 hours or overnight. If your oven doesn't go this low, prop its door open with a dishtowel or the handle of a wooden spoon. 

The surface should be glossy, not sticky to the touch. Place the quince paste in its baking dish into the refrigerator for 2 hours. Run a knife around the edges. Invert the quince paste onto a plate or sheet of parchment. Cut into small blocks and securely wrap in cellophane or parchment paper, and store in a sealed container in the refrigerator for up to 3 months.

Black cherry brandy-infused chocolate truffles

makes 30-40 truffles

1 lb semi-sweet or bittersweet chocolate disks or chips (62% cacao or higher), or a block chopped into small pieces - I used Callebaut1 cup heavy whipping cream
3 tbsp brandy or liqueur of your choice (Gran Marnier, Luxardo, and Poire Williams are all good) - if you want to infuse, allow at least a month for the infusion to meld, up to 6 months
unsweetened cocoa, for dusting
1/2 tsp kosher salt

Place the chocolate disks or pieces into a mixing bowl. 

In a small saucepan, bring the cream, brandy (or other liqueur), and salt to a simmer, stirring and scraping down the sides occasionally. Pour mixture over the chocolate and let sit for 5 minutes. 

Fold the cream and chocolate into each other, until uniform and silky. Refrigerate for 1 hour or until slightly firm, then, using a melon baller, scoop ganache into rough spheres. Refrigerate the lot, placed on a parchment-lined baking sheet, for 30 minutes-1 hour, then quickly roll them (so that they do not melt) between your palms to even their shapes. 

Place enough cocoa to easily coat the truffles in a small shallow bowl. Roll truffles around through the cocoa, then tap each lightly to free any excess. Refrigerate again, layers separated by parchment, in a sealed container until gift-giving time, and at that time, bring to room temperature.

Merry Christmas, Happy Hanukkah, Happy Kwaanza. Give time to slow down, even if only a day or two, and enjoy your family and loved ones. By so many an account 2016 has been a rough one, but it doesn't make the precious nature of our time any different. See you in 2017! xxx

Rounding the Year out: Holiday Sips with The New York Times (Another Page 1!), Walnut Recipes with Food52, and More

The last few weeks have gone quickly by. There's a flurry of work which you should know about. Much great food and drink for winter days to keep you and your loves cozy, or, just yourself.

So important to give special things to yourself, and, hey, it all starts with you. Is there a little pep talk in there? Maybe. But if so, it's for me, as the start of New Years aren't an easy thing. It's like I have to figure out where I am, all over again….

Anyway. These are all great eating and drinking, so get some. :)

This feature was sparkly and huge on Page 1 - always something I relish - Christmas Eve. Both cocktails are lovely. I especially like the Apple Brandy-Islay Scotch-Champagne riff on the French 75. I have made similar at my own bar for a while, but used a Lapsang Suchong infused spirit I'd created instead of the Scotch. Bright, warming, and surprising.

Also with The Times is this tasty recipe, prepared with fresh pasta, chopped tarragon, yuzu juice, togarashi pepper (if you can find it - though cayenne makes a fine substitute), and delicious plump crabmeat.

Good eating indeed. And, this extra-special gingersnap cookie recipe.

While looking at these sweets, I was reminded of the gorgeous brownies I produced for the December Birmingham Magazine. They are utterly scrumptious. Use this recipe if you're looking to make a batch for yourself.

AND, there's more…. now you can see how the days go by in a blur over here!

My "What to do with a bulk of Walnuts" story is the newest installment for Food52's Halfway to Dinner column. If you haven't seen my other features, I also created recipes and the stories for capers (to die for), preserved lemons, and red quinoa!

 Roasted kabocha, celery, pomegranate, walnut, and fried sage salad

Beet, shaved Parmigiano-Reggiano, walnut, and mint salad

 Walnut pesto

 Bourbon-roasted squash soup with blue cheese and candied walnuts

This last recipe - a persimmon-walnut bread pudding - has a special place in my heart. And belly. I basically threw a bunch of stuff together while keeping the tenants of bread pudding in my back pocket, and came to the other side with an outrageously delightful dessert (or breakfast!). Please do let me know if you try it.

Well, that's almost all of it.

Christmas was spent somewhat uneventfully here, with the beau home but fiercely under the weather. We are both emerging, and if I have my way, I'll have a New Year's post up in a couple days. Please hold me to it! There are some other tasty bites I've been keen to share.

I hope you have had a joyous Holiday Season, and that you are feeling light with the days remaining in 2014. Woo-hoooo! xxx

Food52 Preserved Lemons, New York Times Slow Roasted Fish, Continental Bakery for Birmingham Magazine

It's been a supremely busy time. I feel like I've been saying this with each visit here, but it's true. Thanks for keeping me busy with wonderful projects, lovely clients. :) I just finished a travel story for Garden and Gun Magazine - look for it late summer - and this week will be a new travel piece with Fine Cooking and A Moveable Feast. How fun!

For things here at home base: it makes my day to conceive - and then execute on - each recent story...  How will this new one feel in its textures and hues? What will the food on the plate look like on set? How do I see the light dancing across everything, making a gorgeous display so that all of you will be sure to get irritatingly hungry? I'm having a blast. 

Today debuts a new contribution to the 'Halfway to Dinner' column I've written for, here and here. This story is about my love affair with preserved lemons. They are extremely easy to prepare - all you need is patience! Preserved lemons, essentially a pickle, impart a delightful punch to anything to which they are added. See for yourself. Click here for the full story. 

In all my busy-ness, I could only quick-and-dirty-like (with my iPhone) document this batch made for Food52. These are Meyer lemons and I highly recommend using them for their sweeter flavor and thinner skin-to-pith ratio. Use organic, whatever you have chosen, as you'll ingest skins and all. Salt, some lemon juice and water, and a month or so's time, and you have briny, satiny-savory amped up lemons for use in just about anything… if you make some, I want to know how you decide to use them!

In other news, last week's New York Times carried another Pairings article I produced, featuring a fabulous roasted fish...

Here is the full story (and the delicious recipe).

Another story out now, this month's Birmingham Magazine features a wonderful bakery which has innovated French style baking here, for 30 years and counting. Carole, the owner, was such a pleasure to work with. And, I can attest that each baked good is worth its weight in butter and flour….

There are summer pastries waiting to debut, an artisan pickle story, and a gorgeous feature all about me, right around the corner. There's also more travel work - I fall in love with so many of the places - and more with my beautiful farmer friends. Not enough time in a day. 

For all the latest, come along with me for daily experimentation and funny, beautiful adventures on Instagram. I'm addicted and having way too much fun!

I hope you're diving into summer and celebrating it to the fullest. xoxo

Celebration Food: Amazing Punch, Savory Bread Wreath, Gravlax, Salted Chocolate Sour Cherry Bark, and More

the amazing punch

Last week we threw our first fete in the south, and though I planned smartly it was still an immense undertaking. We wrung our hands a bit about to throw or not-to-throw, because as newbies, who do we have to call on? What actual community exists, after living here just seven months? Well, it turns out we have some amazing friends, many who popped by to celebrate with us, digging in to some good eating and the cozy vibe of our enhanced home. It was kind of a gratitude party, and very festive, y'all!

Scroll to bottom for recipes....

sweet roasted peppers

gravlax and tzatziki

"popcorn" and eucalyptus branches

rosemary, sage, and garlic braided bread wreath

sour cherry-salted chocolate-granola bark

salted chocolate-dipped candied oranges

And now,  for the recipes!

Traditional Gravlax
Prepare three days in advance

2 sides wild salmon such as coho, keta, or sockeye
1 small bunch fresh dill, chopped
3/4 cup kosher salt
3/8 cup cane sugar
7 juniper berries

The name literally means buried salmon, and is a wonderful age-old recipe. Be sure to buy very fresh, wild salmon. The flesh will be firmer, more vibrant in color and flavorful, and connected to responsibly managed fishing practices. Rinse the fish and pat dry, and using pliers, remove any pin bones along the center seams. Position them in line, one mirroring the other, on top of cellophane. Make sure the cellophane extends beyond the salmon at least 3 inches in all directions.

Cover the fish in the chopped dill, piling more atop the wider and thicker areas. If you completely cover the fish and have extra leftover, save for another use. Mix together the sugar and salt and generously  pile on top of the fish, leaving no flesh exposed. Crush the juniper berries using a mortar and pestle and sprinkle over the salmon, dispersing more at the larger ends.

Use the cellophane to lift one side, flip one side onto the other. Pull the cellophane taut (no extra air space) to make a tight salmon package. Think of it as wrapping a tortilla around burrito contents: tidy and contained. Folding cellophane side-to-side and then top-bottom, enclose the salmon parcel completely.

Place the parcel in a baking dish or tray in the refrigerator. This will catch the liquid which collects as the fish cures.  Place another dish on top and fill it with heavy cans or jars from your pantry, to weight the fish parcel down. For the next three days at 12-hour intervals, turn the parcel over so that both sides cure evenly.

Once three days have passed, remove weights and unwrap the fish, rinse and lightly pat dry. I like to keep much of the dill intact, so I carefully rinse the sides of excess saltiness, but not so much that I remove the pretty dill surface. Use a very sharp knife and slice at an angle to achieve delicately thin but wide strips of delicious cured salmon. Serve with tzatziki (recipe below) or caper berries, boiled small potatoes, pumpernickel, or flatbreads.

Tzatziki
Can be made 3 days in advance

1 medium container greek yogurt
2-3 cloves garlic, minced
5 Persian cucumbers (or 1/2 English/ 4 kirbys)*
1 large handful fresh dill, chopped
1-2 tbsp red wine vinegar
1-2 tbsp good olive oil
freshly cracked pepper and sea salt

*Peel first if not organic, as much of the pesticide residue remains in the skin.

Slice the cucumbers very thinly on a mandoline or grater. In a large bowl stir together all ingredients thoroughly and taste. Adjust to your liking, transfer to a sealed container, and refrigerate until ready to use. Great with gravlax recipe above, on toast, on grilled meats, as a salad addition, and so much more. Keeps for 2 weeks.


Roasted Peppers
Can be prepared 2 days in advance

a variety of bell peppers*
good olive oil
sea salt and cracked black pepper
1-2 tbsp fresh rosemary quills

*I found that orange peppers offered the sweetest flavor, but a medley of different colors makes for a very festive presentation.

These make a wonderful addition to any antipasti platter and are much tastier (and less expensive) than their store bought relatives. The added satisfaction of making them yourself is great. Know that it - like anything - is a process, so enjoy it and cozy up with some good tunes and a glass of wine as you make this tasty dish.

Brush peppers in olive oil and grill over high heat (or over the open flame on a stove burner), turning as the skin blackens. The goal is to get all sides well-blackened, which helps the pepper skin release from the flesh. Transfer peppers - which collapse on themselves as they cook - to a bowl as they are done.

Allow to cool to room temp and then with your fingers, push the skin off the peppers so that what remains is the velvety pepper flesh. Gently pull the stem and seed-end off, then overturn the pepper onto a dish so that any juice may drip out. Tear into halves and clean out any remaining seeds, and with a sharp knife, cut into strips. Combine pepper strips, enough olive oil to "marinade" them, along with a scatter of salt and pepper to taste. Add the rosemary and refrigerate. Remove from fridge at least 1/2 hour before serving to allow them to come to room temp. Good for 5 days.

for more process and in-the-moment fun, follow me on Instagram

Candied Oranges
Prepare 2-3 days in advance

6 oranges*
1 1/2 cups cane sugar
1 1/2 cups agave nectar
10 cardamom pods, bruised with the end of a knife
1 tbsp orange blossom water

*choose organic, as you'll be eating the skin and don't want to consume pesticide residue

I love this simple recipe and have prepared it a few times now. Enough in a batch to offer as gifts, these juicy morsels provide repeated satisfaction, over a stretch of time.

In a large pot, cover the oranges in water and bring to a boil. Drain, refill with water again and repeat twice more. This helps reduce the bitterness imparted by the pith. After the third time, empty oranges into a colander and allow to cool enough to handle. Cut oranges into wedges - use your judgement as to how large or small you'd like the segments to be. I cut at least 8 wedges per orange, and if it is larger, a greater number.

Use a damp sponge to wipe pot of any residue which may have accumulated, then pour in sugar and agave nectar, along with 5 cups water. Bring to a bare simmer, stirring often to dissolve sugar. Empty oranges into the liquid, along with the cardamom, and cover. Simmer for 3-4 hours, until syrup has reduced and oranges have become translucent.

Add orange blossom water, cool, and transfer to a container to refrigerate. With a slotted spoon, remove  orange segments from syrup and drain on parchment-lined baking sheets in advance of serving. Dry for at least a day. If you have plans to dip them in chocolate, do so a day before serving and refrigerate until shortly before guests arrive.

Strain syrup of its solids with a sieve, scraping any flesh with a spoon to press out its liquid. Store sealed in containers in the refrigerator. Great used in the punch recipe which follows, or with club soda, added to cocktails, and more. Will keep for a month.

Sour Cherry Salted Chocolate Granola Bark
Can be prepared 2 days in advance

1 lb bittersweet dark chocolate, cut into small pieces
1 cup dried sour cherries, coarsely chopped
2 cups granola of your choice
freshly cracked black pepper
flake sea salt

In a double boiler, melt the chocolate. Place parchment paper on a baking sheet, and pour the granola into a pile.

Once the chocolate is molten, pour onto the granola, and using a rubber spatula, mix the two together thoroughly. As you mix, spread the chocolate-covered granola into an even layer on the baking sheet. Keep spreading until the mixture reaches the edges, which should end up a 1/4-inch thick or thereabouts.

Scatter the chopped cherries around, then add the cracked pepper all over, followed by the sea salt. The pepper actually ends up pretty subtle, despite what we anticipated. Use the sea salt as an accent more than a ground-cover - the unexpected saltiness will be a delight for any who indulge.

Once that is done, place it in a cool place to harden. With your hands, break the mixture into pieces. Refrigerate to store. Remove from fridge 1/2 hour before serving to allow the flavors to fully bloom. Keeps for 2 weeks (if it lasts that long).

Rosemary, Sage & Garlic Bread Wreath
Make day-before (and reheat) or day-of

3 cups whole wheat flour
1/2 cup buttermilk, warm
1/4 cup water, warm
2 eggs
1/4 butter or coconut oil, room temperature
one packet dry yeast
1 tsp sugar
1 1/2 tsp kosher salt
zest from one lemon
3 cloves garlic, chopped
a handful fresh rosemary
11 or so leaves of fresh sage, coarsely chopped
grey sea salt or flake salt - I used an herb sea salt that worked great
freshly ground black pepper
good olive oil

*You may also add chopped olives, shredded cheese, thinly sliced prosciutto, or other savory elements, as you like

Combine warm water, yeast, and sugar in a large bowl and allow to foam for a few minutes. Incorporate milk, oil/butter, eggs, salt, and lemon zest, and then mix in flour, one cup at a time. It may turn out that you do not need all the flour - as long as the mixture forms into a soft dough - so feel it out as you go.

Turn the dough out onto a lightly floured work surface and knead until it comes together neatly in a ball, about 3-5 minutes. Place the ball of dough into a large, lightly greased bowl, one that will accommodate the dough once it has doubled in size. Cover with cellophane and set aside in a warm place. I used my stovetop for this to maintain a soft warmth in the 1 1/2 hours it takes for the dough to rise.

Once it has doubled in size, turn the dough out onto lightly floured work surface and punch any air pockets out of it. Roll out to thirty inches long, by about 10-12 inches wide. Generously paint with olive oil, then sprinkle herbs, garlic, sea salt and cracked pepper. Roll from one side over, tightly coiling into a tube. Slice right down the length with a sharp knife in the center as you cut. Then, keeping the cut layers facing up, drape one side over the other and repeat, as if you are braiding (in two sections) the lengths of dough. Bring both ends together, and in one swift movement with a baking sheet lined in silpat or parchment paper nearby, bring wreath onto tray and make any final adjustments in twisting ends together. Preheat oven to 400 degrees (F).

Allow wreath to sit for another 30 minutes or so, until it becomes a bit puffed up. Paint the surface all over in olive oil, and place into oven to bake for 20 minutes, or until top edges become golden. Lower temp to 325 and bake for an additional 10 minutes if you prefer crisp bread, or remove from oven an cool on a wire rack if you prefer it softer. Serve with a good olive oil for dunking. Refrigerate any unused portion and eat within 3 days.


Amazing Punch
Assemble 15 minutes before you anticipate your guests' arrival*

Bourbon or Whiskey - I used Jim Beam and then Jameson's for the second round
Sparkling wine
Vodka - I used Tito's
Sour Cherry Juice
Orange-cardamom syrup*
2-3 satsumas or clementines, thinly sliced
7-11 fresh sage leaves
*Ice mold should be frozen a day before

This punch will certainly help you and your guests have a jolly good time. Use the ratios as a guideline for you to feel free to experiment further. Modify as you like and ultimately, have fun with it.

One day before your festivities, find a mold that will fit your bowl - ice cube trays, jello mold, bundt mold, etc. - and fill 1/3 full with water and freeze for 4 hours. Layer the citrus slices with the sage leaves, allowing the sage to peak through. Remember that the bottom will actually be the top, and whatever is closest to that will be easiest seen. Freeze again for 2 hours. At this stage, I left the mold on the freezer shelf and carefully poured (from a cup with a spouted rim) the remaining liquid - sour cherry juice - to fill it to the top. Better to do it that way if you can, so that you aren't faced with making a mess on your way back to the freezer.

In a punch bowl or other large bowl, pour in a base of whiskey or bourbon. I used half a bottle to start off. Add the full bottle of sparkling wine, followed by 1/3 bottle vodka. I used 1/2 bottle of sour cherry juice to complete the ice mold, as I didn't want water to dilute the flavor of the punch as the evening wore on. Add the remainder of cherry juice to the alcohol mixture. Finish by adding 1 - 1 1/2 cups orange cardamom syrup, and taste. Adjust to your liking. Stock extras of each to replenish as the party gets into full swing.

De-mold the ice by placing the mold in a pan of hot water for a few minutes. Lift it out and invert it, supporting the ice with your hands underneath so it doesn't come crashing out. If you don't feel any give, place it back in the warm water for a minute or two further. Repeat, and once you feel it loosen from the mold, bring it to the punch bowl, re-invert, and gently place into the punch.

Thank me later. Go now and enjoy a festive, rollicking time with this easy-to-prepare, delicious punch!

As the year winds down, we are so thankful for many things: our health, the generosity of new (and old) relationships, family bonds, wit and humor when life feels precarious, and always, the comfort of each other, alongside a good drink and food.

And, thank YOU for being here with me as I share my adventures. Merry Christmas, Happy Holidays to you and yours. xxxooo