January 4th Banana Bread French Toast
- 4 slices bread of choice
- 1tsp banana extract
- 1/2tsp cinnamon
- 1/4tsp pumpkin pie spice or nutmeg
- 1/4c milk (of preference)
- 1/2c egg beaters or one large egg
- 1/4c maple syrup (garnish)
- 1/4c walnuts, roughly chopped (garnish)
- 1/2 banana for topping (garnish)
Banana Bread French Toast
- 4 slices bread of choice
- 1tsp banana extract
- 1/2tsp cinnamon
- 1/4tsp pumpkin pie spice or nutmeg
- 1/4c milk (of preference)
- 1/2c egg beaters or one large egg
- 1/4c maple syrup (garnish)
- 1/4c walnuts, roughly chopped (garnish)
- 1/2 banana for topping (garnish)
Banana Bread French Toast
- 4 slices bread of choice
- 1tsp banana extract
- 1/2tsp cinnamon
- 1/4tsp pumpkin pie spice or nutmeg
- 1/4c milk (of preference)
- 1/2c egg beaters or one large egg
- 1/4c maple syrup (garnish)
- 1/4c walnuts, roughly chopped (garnish)
- 1/2 banana for topping (garnish)
December 30th Chard and Mushroom Stuffed Veal
Stuffing:
- 2oz dried porcini mushrooms
- 1 bunch Swiss chard, stalks removed, coarsely chopped
- Kosher salt
- 3tbs olive oil
- 2c chopped leeks (white and pale-green parts only)
- 2c chopped onions
- 6 garlic cloves, chopped
- Freshly ground black pepper
- 1lb crimini mushrooms, trimmed, finely chopped
- 2tsp chopped fresh sage
- 4c 1/2” cubes day-old white bread
- 1c finely grated Parmesan
- 2 eggs, whisked to blend
Roast:
- 8tsp Hungarian sweet paprika, divided
- 2tbs kosher salt plus more for seasoning
- 5tsp chopped fresh sage, divided
- 4tsp freshly ground black pepper plus more for seasoning
- 1tsp ground cardamom
- 1 4–6lb trimmed boneless veal breast halved crosswise
- 2tbs olive oil
- 2c finely sliced leeks (white and pale-green parts only)
- 2c finely chopped carrots
- 1c finely chopped celery
- 1c finely chopped onion
- 2c dry white wine
- 1c chicken broth
Chard and Mushroom Stuffed Veal
Stuffing:
- 2oz dried porcini mushrooms
- 1 bunch Swiss chard, stalks removed, coarsely chopped
- Kosher salt
- 3tbs olive oil
- 2c chopped leeks (white and pale-green parts only)
- 2c chopped onions
- 6 garlic cloves, chopped
- Freshly ground black pepper
- 1lb crimini mushrooms, trimmed, finely chopped
- 2tsp chopped fresh sage
- 4c 1/2” cubes day-old white bread
- 1c finely grated Parmesan
- 2 eggs, whisked to blend
Roast:
- 8tsp Hungarian sweet paprika, divided
- 2tbs kosher salt plus more for seasoning
- 5tsp chopped fresh sage, divided
- 4tsp freshly ground black pepper plus more for seasoning
- 1tsp ground cardamom
- 1 4–6lb trimmed boneless veal breast halved crosswise
- 2tbs olive oil
- 2c finely sliced leeks (white and pale-green parts only)
- 2c finely chopped carrots
- 1c finely chopped celery
- 1c finely chopped onion
- 2c dry white wine
- 1c chicken broth
Chard and Mushroom Stuffed Veal
Stuffing:
- 2oz dried porcini mushrooms
- 1 bunch Swiss chard, stalks removed, coarsely chopped
- Kosher salt
- 3tbs olive oil
- 2c chopped leeks (white and pale-green parts only)
- 2c chopped onions
- 6 garlic cloves, chopped
- Freshly ground black pepper
- 1lb crimini mushrooms, trimmed, finely chopped
- 2tsp chopped fresh sage
- 4c 1/2” cubes day-old white bread
- 1c finely grated Parmesan
- 2 eggs, whisked to blend
Roast:
- 8tsp Hungarian sweet paprika, divided
- 2tbs kosher salt plus more for seasoning
- 5tsp chopped fresh sage, divided
- 4tsp freshly ground black pepper plus more for seasoning
- 1tsp ground cardamom
- 1 4–6lb trimmed boneless veal breast halved crosswise
- 2tbs olive oil
- 2c finely sliced leeks (white and pale-green parts only)
- 2c finely chopped carrots
- 1c finely chopped celery
- 1c finely chopped onion
- 2c dry white wine
- 1c chicken broth
December 30th Spinach and Ricotta Roulade
Roulade:
- 5 eggs
- 1 1/2c almond milk or regular milk
- 4tbs butter
- 5tbs flour
- salt
- pinch cayenne pepper
- 1/2c parmesan cheese, freshly grated
Spinach and Ricotta Roulade:
- 1 recipe souffle base (above)
- tomato sauce
- 2lb spinach
- 1/2 small yellow onion, finely diced
- 8oz ricotta
- 1/4c almond milk or regular milk
- nutmeg
- black pepper
- half and half, for baking
Spinach and Ricotta Roulade
Roulade:
- 5 eggs
- 1 1/2c almond milk or regular milk
- 4tbs butter
- 5tbs flour
- salt
- pinch cayenne pepper
- 1/2c parmesan cheese, freshly grated
Spinach and Ricotta Roulade:
- 1 recipe souffle base (above)
- tomato sauce
- 2lb spinach
- 1/2 small yellow onion, finely diced
- 8oz ricotta
- 1/4c almond milk or regular milk
- nutmeg
- black pepper
- half and half, for baking
Spinach and Ricotta Roulade
Roulade:
- 5 eggs
- 1 1/2c almond milk or regular milk
- 4tbs butter
- 5tbs flour
- salt
- pinch cayenne pepper
- 1/2c parmesan cheese, freshly grated
Spinach and Ricotta Roulade:
- 1 recipe souffle base (above)
- tomato sauce
- 2lb spinach
- 1/2 small yellow onion, finely diced
- 8oz ricotta
- 1/4c almond milk or regular milk
- nutmeg
- black pepper
- half and half, for baking
December 30th Chocolate Mocha Layer Cake
Meringue layers:
- 5 egg whites
- pinch of salt
- 250g caster sugar
- 1tbs cornflour
- 1tbs lemon juice
Cream filling:
- 5 egg yolks
- 6tbs sugar
- 20g vanilla sugar
- 9tbs cornflour
- 1l milk
- 1 vanilla pod, seeds scraped out
- 200g butter, at room temperature
Chocolate hazelnut filling:
- 150g dark chocolate, melted
- 80g toasted hazelnuts, roughly chopped
White chocolate mocha filling:
- 100g white chocolate, melted
- 5tbs instant coffee
- 1tbs dark rum
Chocolate Mocha Layer Cake
Meringue layers:
- 5 egg whites
- pinch of salt
- 250g caster sugar
- 1tbs cornflour
- 1tbs lemon juice
Cream filling:
- 5 egg yolks
- 6tbs sugar
- 20g vanilla sugar
- 9tbs cornflour
- 1l milk
- 1 vanilla pod, seeds scraped out
- 200g butter, at room temperature
Chocolate hazelnut filling:
- 150g dark chocolate, melted
- 80g toasted hazelnuts, roughly chopped
White chocolate mocha filling:
- 100g white chocolate, melted
- 5tbs instant coffee
- 1tbs dark rum
Chocolate Mocha Layer Cake
Meringue layers:
- 5 egg whites
- pinch of salt
- 250g caster sugar
- 1tbs cornflour
- 1tbs lemon juice
Cream filling:
- 5 egg yolks
- 6tbs sugar
- 20g vanilla sugar
- 9tbs cornflour
- 1l milk
- 1 vanilla pod, seeds scraped out
- 200g butter, at room temperature
Chocolate hazelnut filling:
- 150g dark chocolate, melted
- 80g toasted hazelnuts, roughly chopped
White chocolate mocha filling:
- 100g white chocolate, melted
- 5tbs instant coffee
- 1tbs dark rum
December 30th Chocolate Chip Toffee Monkey Bread
- 1/3c granulated sugar, divided
- 1/4c warm water
- 2 1/4tsp (1 packet) active dry yeast
- 3/4c warm milk
- 2/3c melted butter, divided
- 2 large eggs
- 1tsp vanilla extract
- 1/2tsp salt
- 3 2/3c all purpose flour, divided
- 1c milk chocolate chips
- 1/2c packed brown sugar
- 1/2c toffee bits
(Source: portuguesegirlcooks.com)
Chocolate Chip Toffee Monkey Bread
- 1/3c granulated sugar, divided
- 1/4c warm water
- 2 1/4tsp (1 packet) active dry yeast
- 3/4c warm milk
- 2/3c melted butter, divided
- 2 large eggs
- 1tsp vanilla extract
- 1/2tsp salt
- 3 2/3c all purpose flour, divided
- 1c milk chocolate chips
- 1/2c packed brown sugar
- 1/2c toffee bits
(Source: portuguesegirlcooks.com)
Chocolate Chip Toffee Monkey Bread
- 1/3c granulated sugar, divided
- 1/4c warm water
- 2 1/4tsp (1 packet) active dry yeast
- 3/4c warm milk
- 2/3c melted butter, divided
- 2 large eggs
- 1tsp vanilla extract
- 1/2tsp salt
- 3 2/3c all purpose flour, divided
- 1c milk chocolate chips
- 1/2c packed brown sugar
- 1/2c toffee bits
(Source: portuguesegirlcooks.com)