Christmas looms, which means it’s time to start baking

It is the time of year to put baking away for unexpected visitors, easy breakfasts and Christmas treats. I hope you find these ideas interesting.

Dubai chocolate pistachio tart

Pistachio cream is having a moment, and Dubai chocolate is so popular. This tart is a version that is easy to make at home.

• 3 c. chocolate cookie crumbs
• 1/2 c. salted butter, melted
• 150 g kataifi pastry, sometimes spelled konafah
• 200 g pistachio spread
• 120 g dark chocolate, roughly chopped
• 1/2 c. whipping cream 125 mL
• 2 tbsp. salted butter, cold and cut into cubes 30 mL
• 1/2 teaspoon cocoa powder, for dusting

Before you begin this recipe, take your kataifi pastry out of the refrigerator to bring it up to room temperature in its packaging.

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Make the cookie base by combining the cookie crumbs with melted butter until evenly blended.

Pour this mixture into a 23 centimetre round tart tin and spread it out with a spoon, ensuring there is enough along the edges of the tin to create the walls of the tart. Use a glass to press down and compress the crumb. Refrigerate.

Make the filling by removing the kataifi pastry from its packaging and gently unravel it to cut out 150 grams. Return the remaining kataifi to its packaging and seal it well and return to the refrigerator. Cut the kataifi into small pieces approximately one half inch (1 cm) in size. Use your fingers to separate any strands that are stuck together. Transfer the kataifi to a dry fry pan over medium to high heat.

Continuously mix, stir and toss the kataifi so that it cooks evenly. The pastry is ready once it turns a deep golden colour. Transfer to a bowl, allow to cool slightly and then add pistachio spread, stirring to incorporate well. Fingertips work the best for this.

Pour the pistachio and kataifi mixture into the cookie crumb tart base. Gently spread and press it down to create an even layer. Refrigerate.

While it is cooling, make the panache topping. Bring cream to almost a simmer and remove from heat. Add chocolate pieces and butter and set aside until they are all melted. Whisk until creamy.

Pour the ganache directly over the pistachio and kataifi mixture. Carefully spread it evenly over the tart with an offset metal spatula. Return tart to the refrigerator. Chill for a minimum of two hours to set the ganache. Dust with cocoa powder before serving.

Homemade chocolate cookie crumbs

Plain chocolate cookies are impossible to find. This is an easy recipe to make your own and so much more delicious than store bought.

• 1 c. all-purpose flour 250 mL
• 1/2 c. dark cocoa powder 125 mL
• 1/2 tsp. baking soda 2 mL
• 1/2 c. butter, softened 125 mL
• 1/3 c. white sugar 75 mL
• 1/3 c. brown sugar 75 mL
• 1 egg
• 1/2 tsp. vanilla extract 2 mL

Preheat oven to 350 F (180 C). Grease a baking sheet.

Whisk flour, cocoa powder and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually sift flour mixture into butter mixture and beat until dough is just incorporated. Use an ice cream scoop to drop dollops of dough onto prepared baking sheet. They will spread out like cookies while baking.

Bake in the preheated oven until set, about 15 minutes. Cool completely and crumble as desired. Makes about four cups (1 L) of fine cookie crumbs.

Panettone

• 3/4 c. warm water 175 mL
• 1 tbsp. yeast 15 mL
• 1/2 c. sugar 125 mL
• 3 egg yolks
• 2 eggs
• 1 orange, finely grated zest only
• 1 lemon, finely grated zest only
• 2 tsp. vanilla extract 10 mL
• 3 1/4 c. unbleached all-purpose flour 810 mL
• 1 tsp. salt 5 mL
• 1/2 c. unsalted butter, softened and cubed 125 mL
• 1 1/2 c. mixed dried fruit such as raisins, cranberries, cherries 375 mL
• 1/4 c. dark rum 60 mL

Measure water into a glass measuring cup and add yeast and sugar. Let sit for about 15 minutes.

In a bowl, whisk together the water, egg yolks, eggs, zests and vanilla. Add to water and yeast mixture.

In a stand mixer fitted with the dough hook, combine the flour and salt. Add the liquids and knead until the dough starts to form.

Add the butter a few pieces at a time and knead for five minutes. The dough will be soft and very sticky, but it should pull away from the sides of the bowl. If it doesn’t, add more flour a heaping tablespoon at a time until it does. Cover with lightly oiled plastic wrap. Let rise in a warm, humid place for one hour and 30 minutes or until almost doubled. Warm the oven if necessary and proof it in the oven.

In another bowl, soak the dried fruit in the rum, stirring several times, while the dough is rising.

When the dough is almost doubled in size, fold the fruit and rum mixture into it until it is completely incorporated. Pour the dough into a seven-inch (18 cm) paper panettone mould. Place on a baking sheet. Let rise, uncovered, in a warm, humid place for one hour and 15 minutes or until the dough has risen just above the edge of the mould.

With the rack in the middle of the oven, preheat the oven to 350 F (180 C).

Bake for 60 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean. A better test for doneness is to use a thermometer. It should read between 180 and 190 F (82-88 C) when it is done.

Remove from the oven. Insert two long skewers through the paper mould and through the base of the panettone, making sure they are parallel.

Invert and suspend the panettone by the skewers in a large pot. It must not touch the sides or bottom of the pot. Let cool completely. The panettone will keep for one week under a cake dome at room temperature or in the freezer for two months.

Blue cheese and pear tarts

• 2 sheets filo pastry
• 3 tbsp. melted butter 45 mL
• 3 ripe figs or 2 pears
• 3 1/2 oz. gorgonzola cheese 100 g
• 1 tsp. lemon juice 5 mL
• 1 tsp. fresh rosemary, finely chopped 5 mL

Preheat the oven to 400 F (200 C).

Brush the countertop with melted butter to the size of the filo sheets. Place two sheets of filo over it and brush with more melted butter. Place the remaining two sheets on top and brush with melted butter. Cut into 24 equal squares. Put the squares together in pairs on top of each other so there are 24 squares with four sheets of pastry on each. Press into the holes of a 24 mini-muffin tin to make 24 mini tartlets.

Bake in the oven for about five to 10 minutes, or until golden-brown and crisp. Transfer to a baking tray.

Chop the pears, or figs if using, into small pieces and add the lemon juice and rosemary to the same bowl. Toss to coat and divide evenly among the mini tartlets and top each with torn pieces of cheese.

Bake in the oven for five minutes, or until the cheese has just melted. Serve immediately.

Easy chocolate truffles

• 10 oz. dark chocolate, coarsely chopped 300 g
• 2 tbsp. unsalted butter 30 mL
• 1/2 c. whipping cream 125 mL
• Coating ideas for the truffles
• desiccated coconut
• unsweetened cocoa powder
• finely chopped walnuts
• sprinkles or icing sugar

Bring cream to almost a simmer and remove from heat. Add chocolate pieces and butter and set aside until they are all melted. Whisk to combine.

Place the bowl in the refrigerator for six hours or overnight.

When you are ready to form the truffles, get your coatings organized in small bowls.

Remove ganache from refrigerator. The chocolate mixture should be firm, softer than cold butter but harder than peanut butter.

Scoop up a tablespoon of the mixture into your hands. Roll into a ball and place on a plate or cutting board. Repeat with the remaining chocolate mixture.

Once all balls are rolled, roll each one in cocoa or coatings of choice. Store in the refrigerator in a sealed container for up to one week. Serve at room temp so the chocolate is creamy.

Pear yogurt muffins

• 2 c. finely diced ripe pears, skin on 500 mL
• 2 eggs, lightly beaten
• 2 tsp. vanilla 10 mL
• 1/2 c. canola oil plus more for tins 125 mL
• 1/2 c. plain or vanilla Greek yogurt125 mL
• 1/3 c. brown sugar 75 mL
• 1/4 c. honey 60 mL
• 2 tsp. cinnamon 10 mL
• 1/4 tsp. nutmeg 1 mL
• 1/4 tsp. salt 1 mL
• 1 tsp. baking powder 5 mL
• 1 tsp. baking soda 5 mL
• 1 c. whole wheat flour 250 mL
• 1 c. all-purpose flour 250 mL
• 3/4 c. chopped toasted walnuts, optional 375 mL
• 12 walnut halves, optional

Preheat the oven to 350 F (180 C) and oil muffin pan with canola oil or use paper liners.

In a medium mixing bowl, combine the grated pear, eggs, vanilla, oil, yogurt, brown sugar and honey.

In a large bowl, combine the cinnamon, nutmeg, salt, baking powder, baking soda, whole wheat flour, all-purpose flour and chopped nuts, if using, and whisk together. Add the wet ingredients into the dry ingredients and stir together with a rubber spatula until well combined.

Using a large ice cream scoop, portion out the muffin batter into the prepared pan. Top each with a walnut half, if desired.

Bake for approximately 30 minutes or until just golden brown and a toothpick inserted in the centre comes out clean. Remove from the oven to cool on a baking rack and serve. These freeze well for up to three months. Makes 12 muffins.

Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.

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