5 stress-free holiday baking recipes

Article content

The holidays are a time for making memories — and baking delicious morsels.

With the aim of taking the stress out of holiday baking sessions, we asked a few Vancouver chefs to share their favourite easy recipe to streamline the holiday kitchen situation.

From gingerbread Madeleines to miniature tarts — and one hot chocolate harbouring a slight surprise — here are the treats they cooked up.

Gingerbread Madeleines

Recipe by: Betty Hung, pastry chef and co-owner of Beaucoup Bakery

Article content

1 1/3 cup (200 g) cake flour

2 1/4 tsp (8 g) baking powder

1/2 tsp (2.5 g) salt

1/2 tsp (2.5 g) ground cinnamon

1/4 tsp (1 g) ground cloves

1/4 tsp (1 g) ground nutmeg

2/3 cup (150 g) brown sugar

3 large eggs, room temperature

1/2 cup (125 g) unsalted butter, melted and cooled

1/3 cup (60 g) full-fat milk, room temperature

2 tbsp (30 mL) fancy molasses

2 tbsp (30 g) finely chopped candied ginger

In a medium bowl, whisk together the dry ingredients: flour, baking powder, salt, and spices.

In a large mixing bowl, beat the eggs and brown sugar vigorously until it becomes frothy, about 2-3 minutes. Fold in the dry ingredients with a rubber spatula until the flour is just hydrated. Add in the melted butter, milk, molasses, candied ginger, and fold until incorporated. Cover and rest the batter in the fridge for at least 2 hours or preferably overnight.

Article content

When ready to bake, preheat the oven to 500 F/250 C. Generously butter the wells of the madeleine pans, dust with flour, and tap out the extra. Spoon the batter into the molds to about ¾ full. Once filled, lightly tap the pan on the counter to level the batter and to remove any large air pockets.

Place the madeleine pan in the preheated oven, bake for 3 minutes, and lower the temperature for 425 F / 220 C. Bake for 15-20 more minutes (regular size – 7-8 minutes), the tops should spring back when you press them with your finger. While still warm, turn them out onto a cooling rack. Serve warm, they are the best served the day they are baked.

Makes 4 large or 24 regular-sizes cakes.

Heritage Baking Christmas Cookies

Recipe by: Martha Naguiat-Ebro, pastry chef an owner of Heritage Baking Vancouver

Article content

1/4 cup (60 g) unsweetened chocolate, chopped

3/4 cup (180 g) dark chocolate

2 tbsp (30 g) butter

2 large eggs

3/4 cup (180 g) white sugar

1 tbsp (15 mL) espresso extract, or 1 tsp (5 mL) instant coffee diluted In 2 tsp (10 mL) hot water

1/2 tsp (2.5 g) vanilla extract

2T. All Purpose Flour or Gluten-free Flour

1/2 tsp (2.5 g) baking powder

1/3 cup (80 g) pecans, chopped

1/2 cup (125 g) dried cranberries or dried cherries

3/4 cup (180 g) dark chocolate chips

Sea salt, to taste

In a bowl, combine the chopped unsweetened chocolate, dark chocolate and butter and melt over bain-marie. Set aside.

Whisk the eggs, sugar, coffee and vanilla extract until light. Pour in melted chocolate mixture and set aside.

Fold in flour-chocolate mixture.  Scoop using a 3-ounce ice cream scooper onto a parchment lined sheet tray. Sprinkle with sea salt on top.

Article content

Bake at 350F for 15–18 minutes. The Baking time will vary according to size of scoop used. Cookies will be very soft while warm but will firm up as it cools. Best enjoyed with warm milk or eggnog.

Yields 12–15 pieces.

Mini Cranberry Butter Tarts

Recipe by: Rebecca Rancier, pastry chef of The Lazy Gourmet

24  2-inch frozen tart shells

1/2 cup (125 g) unsalted butter

1/4 cup (60 g) brown sugar

1/4 tsp (1 g) salt

1/2 cup (125 mL) golden corn syrup

1 egg

1/2 tsp (2.5 mL) vanilla

1/ cup (250 g) Craisins

1/2 cup (125 g) cranberries, fresh or frozen

1/2 cup (125 g) powdered sugar (optional)

Preheat oven to 325ºF.

If possible, get sweet tart shells, but it can be made with unsweetened as well. Lay frozen tart shells out on a baking sheet, place in preheated oven. Bake until they are golden brown in colour, roughly 10 minutes. Remove tart shells from oven and set to the side to cool down.

Article content

With your mixer, cream together butter, sugar and salt. Continue to mix until lightened in colour.

Add in egg and vanilla, scrape down the sides of the bowl with a spatula. Mix together egg has been incorporated and batter is smooth. Add in corn syrup and continue to mix batter until smooth.

Place about 3 Craisins into the bottom of each tart shell. Fill tart shell with batter, making sure batter pours around Craisins so there are no air pockets. Only fill to top edge of tart shell. Top with 2-3 cranberries, depending on size of berries.

Return tart shells to oven and bake for roughly 7 minutes. You want the filling to be almost set. Not liquid anymore, but a little jiggle is good. Remove from oven and sit to the side to cool down.

Article content

When ready to serve, dust the tops with powdered sugar. Enjoy!

Yield 24 tarts.

Cranberry Apple Walnut Galette

Recipe by: Chef Alysa Downs, pastry chef of Edge Catering

Cranberry Filling

¾ cup (80 g) walnuts

2 cups (220 g) cranberries, fresh or frozen

1/2 small granny smith apple

1/3 cup (65 g) granulated white sugar

1/3 cup (70 g) firmly packed light brown sugar

1 tbsp (15 g) orange zest, finely grated

Preheat oven to 350F (180C) and toast walnuts for about 5 minutes or until lightly browned and fragrant. Remove from oven, let cool and then coarsely chop. Set aside.

Cut cranberries into halves, combine in a large bowl with white and brown sugars. Peel and dice apple into approximately ½ inch (1 cm) cubes, add to cranberries. Cover and let sit at room temperature, stirring every 15 minutes.

Article content

Galette Dough

1 1/4 cups (310 g) all-purpose flour

1/2 tsp (2.5 g) salt, fine

1 tbsp (15 g) granulated white sugar

1/2 cup (125 g) cold unsalted butter, cut into 1-inch cubes

3-4 tbsp (45-60 mL) ice cold water

Chef’s note: This recipe can be made with a pre-made pie dough if you’re short on time.

In a food processor, pulse flour, salt, and sugar until combined (about 6-8 pulses). Add the cold butter cubes and process until the mixture looks like coarse breadcrumbs (about 15 seconds).

Sprinkle about 3 tablespoons of ice water over the pastry and process just until the pastry holds together when pinched. Add a little more water, if needed. Turn the pastry out onto a floured work surface. Form the dough into a large round, about ½ inch thick. Wrap in plastic wrap and refrigerate until firm (about 30-60 minutes).

Article content

Assembly

1 egg, slightly beaten

1 tbsp (15 g) demerara/coarse sugar (optional)

Stir walnuts and orange zest into cranberry mixture. Let sit while rolling out galette dough.

Remove galette dough from refrigerator and place on a lightly floured work surface. Sprinkle flour on top of the dough. Roll the pastry into a 12-inch (30cm) circle about 1/8 inch thick. Transfer galette dough to a parchment-lined baking sheet.

Spread the filling on top of the pastry, leaving about a 2-inch (5cm) border. Brush lightly beaten egg around the border. Gently fold the edges of the pastry up and over the filling, pleating as necessary. Press gently to adhere. Refrigerate for at least 30 minutes (or freeze to be baked later).

Preheat oven to 400F (200C). Brush edges of galette with beaten egg and sprinkle coarse sugar on top (optional). Bake for about 25-30 minutes or until crust is golden brown and cranberries are soft and bubbling.

Article content

Remove from oven and cool on a wire rack. Serve with whipped cream or vanilla ice cream. Leftovers can be kept at room temperature for 24 hours or refrigerated for 3-4 days. Refresh leftover galette in a 350F (175C) oven for 5-10 minutes or until crust is crispy again.

Serves 4-6. 

Pinot Noir Hot Peppermint Mocha Shots

4 oz (115 mL) pinot noir such as Kim Crawford Pinot Noir or Inniskillin Pinot Noir

3 tbsp (45 mL) powdered baking cocoa or sweet ground chocolate

3 oz (85 mL) hot coffee

3/4 oz (20 mL) crème de cacao, brown or white

3/4 oz (20 mL) crème de menthe

Dollop of whipped cream, optional

Pre-warm small insulated “shot” cups. In a saucepan, combine baking cocoa with hot coffee to make into a rich syrup. Add Crème de Cacao, Crème de Menthe and Pinot Noir and stir until ingredients are hot. Pour into pre-warmed cups in 2-3 oz servings. Garnish with a small dollop of whipped cream.

Serves two. 

Aharris@postmedia.com