THE PERFECT ICE-BREAKER–A HOT BUBBLING APPETIZER!

GARLIC TOMATOES AND SNOW MOUNTAIN

Who doesn’t welcome a warming, savory appetizer that invites the guests to “play in the pool” together! The perfect icebreaker and conversation starter for a holiday gathering, this dish urges everyone to dip chunks of sourdough bread into the steaming hot dish together. As the first dipper, you may need to demonstrate how to scoop some of the Garlic Tomato Sauce along with the Snow Mountain onto the bread. For squeamish dippers, providing spoons or spreading knives might make them more comfortable and is definitely less messy.

And don’t forget to provide plenty of napkins–this well-seasoned appetizer is outrageously delicious and lots of fun with everyone plunging into the bowl for the next bite–but it can also be a bit drippy.

This tangy and very winning appetizer is ideal for those extra-special times when you want to present a starter that stands apart. This is not one of those dishes everyone has in their repertoire–but you might be the first one to introduce it to your friends and family.

Party hosts love this recipe because it’s a delicious, make-head dish and can be prepared in three convenient stages: making the Garlic Tomatoes, preparing the Snow Mountain, and heating the dish just before serving).

All this starter needs is a basket of dipping breads like chunks of sourdough, soft or toasted whole-grain pita wedges, quartered toasted whole-grain bread, baked corn chips, or toasted cocktail breads. I think sourdough bread makes one of the tastiest bases for this sumptuous appetizer, but other choices are equally as good.

Here’s the process in a nutshell: Chop tomatoes, onions, and garlic. Cook them with herbs. Transfer them to a deep dish pie plate and set aside. Make the snow mountain. Spoon it into the pie plate. Cover and refrigerate until serving time. Heat in the oven until bubbling and serve.

In addition to making a delightful appetizer, you might consider turning Garlic Tomatoes and Snow Mountain into a light lunch or dinner by providing a hearty salad before serving the bubbling starter. This is one of those dishes that’s really handy to have ready-made in your refrigerator when you’re busy shopping for holiday gifts, attending festive events, or rushing to the airport for out of town guests.

A NOTE ABOUT SEASONING DISHES IN GENERAL: I noticed that when I add salt at the end of cooking, the dish requires much less of the salt to bring up the flavor. This is especially true of tomato dishes that already contribute a rich, umami flavor–even without salt.

GARLIC TOMATOES AND SNOW MOUNTAIN

Yield: 10 to 12 servings as a starter or 5 to 6 as a light lunch or dinner

Garlic Tomatoes

2 1/2 pounds Roma tomatoes, chopped

2 large onions, chopped

7 to 8 cloves garlic, crushed

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 to 3/4 teaspoon salt

Snow Mountain

1 pound firm or extra firm tofu

1 tablespoon fresh lemon juice

1 tablespoon plus 1/4 teaspoon rice vinegar

2 large garlic cloves

3/4 teaspoon salt

3/4 teaspoon ground coriander

1/2 teaspoon plus 1/8 teaspoon dill weed

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

Garnish

Paprika

1 sprig fresh herbs (basil, mint, cilantro

1. Have ready a 9- or 10-inch, deep-dish, heat-proof pie plate or an 8-inch square baking dish.
2. TO MAKE THE GARLIC TOMATOES, combine the tomatoes and onions in a large, deep skillet and cook over high heat for 5 minutes, stirring frequently.
3. Reduce the heat to medium and add the garlic, thyme, oregano, and basil. Stirring frequently, cook about 20 minutes, or until the tomatoes and onions are broken down, the liquid evaporated, and the sauce is thickened and chunky.
4. Add the salt and mix well. Adjust the seasonings, if needed. Transfer the garlic tomatoes to the pie plate, and set aside.
5. TO MAKE THE SNOW MOUNTAIN, drain and rinse the tofu, break it into pieces, and put it in a food processor. Add the lemon juice, vinegar, garlic, salt, coriander, dill weed, onion powder, and pepper and process until smooth and creamy.
6. Spoon the tofu mountain into the center of the garlic tomatoes, forming a tall mound. Garnish with a sprinkle of parsley and place the herb sprig at the top of Snow Mountain. At this point you can refrigerate the appetizer until shortly before serving.
7. PREPARE THE APPETIZER FOR SERVING: Preheat the oven to 350 degrees F. If you’re serving the dish shortly after preparing it, put the pie plate on a large, rimmed baking sheet for easy handling. Tuck the appetizer into the oven for 15 to 20 minutes, or until the mixture is bubbling.
8. Remove from the oven, sprinkle very lightly with paprika, and add the fresh herb sprig. Bring the bubbling appetizer to the table and set it on a trivet–and don’t forget the dipping breads!

Important:

If you’ve prepared the dish in advance and have chilled it, bring it out of the fridge about 2 or 3 hours before serving. Then pop it into the preheated oven.

If you’re taking it right from the fridge and want to heat it, put it on a baking sheet and pop it in a cold oven. Set the temperature to 400 degrees F. and warm for about 20 to 25 minutes, or until it is bubbling. Refrigerated, the leftovers keep well for up to 5 days.

WARM, SWEET, AND SPICY PUNCH FOR HAPPY HOLIDAY TOASTING

 

As a food blogger, my aim is to share those tasty bites and sips I think you will find as delightful as I do. I recently had the pleasure of meeting two exceptional authors and food bloggers at a presentation at Melissa’s Produce in Los Angeles (Melissas.com). Vianney Rodriguez and Yvette Marquez-Sharpnack teamed up to create a true thirst-quencher, Latin Twist, a gorgeous book filled with 97 traditional cocktail recipes from 18 Latin countries plus Spain.

At Melissa’s I was sampling five delicious “mocktails,” that is, the cocktails without alcohol. After tasting Ponche Navideno, I was enthralled with the flavors imparted by the exceptional combination of fruits, some familiar and some exotic. Not only did this festive beverage taste great, but it also emitted irresistibly sweet, spicy, and fruity aromas throughout the room. This was a recipe I knew I must share.

Don’t let the 20 servings discourage you from making this wonderfully satisfying punch. If you’re not serving a large group, you’ll have plenty for a cozy gathering of celebrants to enjoy seconds and thirds. You’ll need a large stockpot, about an 8- to 10-quart size.

PONCHE NAVIDENO

(Mexican Christmas Fruit Punch)

 Ponche Navideño is a hot punch served with or without alcohol during the holiday season and most generally during Las Posadas. On those chilly nights this fragrant infusion warms you from the inside out. The intoxicating aroma and perfumed air in your home will certainly entice your guests to give the drink a try. After that, they’re hooked. Brandy or tequila can be added, making it Ponche con Piquete (punch with a sting).

Makes 20 servings

16 cups water

2 cinnamon sticks

8 whole cloves

5 long tamarind pods, husk removed, and seeded

1/2 pound tejocotes or crab apples, left whole

6 large guavas, peeled and cut into large bite-size chunks

2 red apples (of your choice), peeled, cored, and cut into small bite-size chunks

1 pear (of your choice), peeled, cored, and cut into small bite-size chunks

2 (4-inch) sugarcane sticks, peeled and cut into small chunks

1 cup pitted prunes

1/2 cup dark raisins

1 orange, sliced

8 ounces piloncillo, chopped, or 1 cup dark brown sugar

1 ounce brandy or tequila per cup (optional)

Directions:

Place the water, cinnamon sticks, cloves, tamarind pods, and tejocotes or crab apples in a large pot. Bring to a boil over high heat. After it starts to boil, lower the heat and simmer for about 10 minutes, until the tejocotes are soft.

Remove the tejocotes or crab apples from the pot with a slotted spoon, peel, remove hard ends, cut in half, and deseed. Return them to the pot.

Add the guavas, apples, pear, sugarcane, prunes, raisins, orange slices, and piloncillo. Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.

To serve, ladle into coffee cups or mugs, making sure each cup gets some chunks of fruit. If desired, add 1 ounce of brandy or tequila to each cup.

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The two charming authors generously shared another warm, fruit-filled punch recipe from from Latin Twist that’s typically enjoyed at Christmas. Ponche de Frutas is similar to Ponche Navideno but has a few additional exotic flavors such as coconut, plantain, and a hint of ginger. Both can be sipped and thoroughly enjoyed with or without alcohol.

PONCHE DE FRUTAS

Makes 15 servings

16 cups water

3 cinnamon sticks

4 whole allspice

1-inch piece fresh ginger

5 whole cloves

2 (8-ounce) bags dried fruit mix

1 pineapple, husked, cored, and diced

1/2 medium papaya, diced

4 red apples, diced

1 cup shredded coconut

1/2 cup prunes

1/2 cup raisins

3 plantains, diced

1/2 cup granulated sugar

1 cup dark rum (optional)

In a large pot, bring the water to a boil with the cinnamon sticks, allspice, ginger, and cloves.

Add dried fruit mix, pineapple, papaya, apples, and coconut. Follow with prunes, raisins, plantains, and sugar. Simmer for at least 30 minutes, stirring gently. When the fruit is cooked and sugar dissolved, remove from the heat and pour in the rum (if using).

Serve hot with some of the diced fruit.

A PANFORTE TO DAZZLE CHOCOLATE LOVERS!

CHOCOLATE PANFORTE

For those unfamiliar with this very special holiday treat, panforte is a divinely rich confection packed with dried fruits, nuts, and spices, baked in a 7-or 8-inch slab, and coated with confectioner’s sugar. The traditional Italian recipe contains glazed fruits, but I much prefer the sweet, tangy flavor dried fruits contribute to the recipe. When chocolate and lots of spice is added to the mixture, each bite becomes pure nirvana, delivering a delicious melt-in-the-mouth medley of fruit, nut, spice, and chocolate flavors all at once. In other words, all those heavenly flavors and textures you could possibly desire in a holiday candy.

This recipe is ideal for plan-ahead kitchen wizards who love to make their cookies and confections well-ahead of the holiday and freeze or refrigerate them. Then, when they need them, they can easily reach into the fridge or freezer and the muss and fuss is well behind.

During the autumn season, I make several batches of panforte, wrap them in double layers of plastic wrap, and tuck them into the fridge. Knowing I’ll be entertaining and going to several parties during the holiday season, my early prep serves me quite well.

A homemade panforte also makes an fabulous gift that can be safely shipped to friends and family across the country without spoilage. Once they taste, the lucky recipients will send you messages filled with OMGs!

Entertaining at home during the holidays, I like to serve the panforte as an extra treat. Several hours before dessert time, I remove the panforte from the refrigerator and allow it to come to room temperature for best flavor. Then, I unwrap a slab and put it on a colorful plate garnished with real or plastic holly. If the panforte is the only dessert, I’ll cut it into thin wedges like a pie. When serving it along with other desserts, I cut it into bite-size pieces, about 1-inch square. Because it’s quite rich, a little goes a long way.

Panforte makes an impressive homemade gift. Before gifting, tie a holiday ribbon over the plastic wrap, make a large bow, and present the panforte with a happy holiday wish. I like to add a touch of holly to the wrapping–it does such a great job of conveying the holiday message and makes an attractive addition to the presentation.

Here’s the process: Line the pie pans with parchment. Roast the nuts. Cut the fruits, Combine the fruits. Add spices and nuts. Make syrup and add to mixture. Spoon and press into parchment-lined pans. Bake. Cool. Dust with confectioner’s sugar. Ready to wrap.

 

CHOCOLATE PANFORTE

Yield: four 8-inch round slabs

Panforte

2 cups pecans

1 3/4 cups walnuts

1 1/4 cups almonds

1 cup dried dried apricots, diced (i used Melissa’s)

1 cup flour (oat, all purpose, or whole wheat pastry flour)

3/4 cup plus 2 tablespoons organic sugar

1/2 cup raisins

1/2 cup chopped dates

1/2 cup sweetened dried cranberries (I used Melissa’s from melissas.com)

Zest of 1 lemon or orange

1 tablespoon plus 1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

3/4 teaspoon ground cloves

3/4 teaspoon ground cardamom

3/4 teaspoon ground black pepper

Chocolate Syrup

1 cup organic sugar

1 cup agave nectar

4 ounces unsweetened chocolate, broken into several pieces

1 cup powdered sugar

Preheat the oven to 350 degrees F. and have ready 2 large rimmed baking sheets and four 8-inch pie pans or cake pans lined with enough parchment to drape generously over the sides. Place 2 pans on each baking sheet. Set aside.

TO MAKE THE PANFORTE, spread the pecans, walnuts, and almonds on one of the baking sheets and toast them in the oven for 9 minutes. Immediately transfer the nuts to a large platter to cool and turn off the oven.

In an extra large bowl, combine the apricots, flour, sugar, raisins, dates, cranberries, lemon zest, cinnamon, nutmeg, cloves, cardamom, and pepper.

When the nuts are cool, add them to the bowl and mix well to distribute the ingredients evenly. Set aside.

TO MAKE THE SYRUP, combine the sugar and agave nectar in a 2 to 3-quart saucepan and mix well. Put the chocolate in a bowl and place it near the stove-top. Attach a candy thermometer to the side of the saucepan and place the pan over medium-high heat. Boil until the temperature reaches 225 degrees F., approximately 5 minutes. This can happen very quickly. Do not stir during the boiling.

Turn off the heat as soon as the mixture reaches 225 degrees F. and stir in the chocolate. Continue stirring until the chocolate is completely melted.

Pour the chocolate syrup into the fruit-nut mixture and use a heavy-duty wooden spoon to stir and coat the ingredients completely. The mixture quickly becomes quite stiff and you’ll need to apply muscle power to combine the syrup and fruit-nut mixture.

Preheat the oven to 325 degrees F. Use a metal spoon to distribute the mixture equally among the prepared pans, a heaping spoonful at a time, packing it down before adding another. Bake for 30 minutes. Let cool completely for several hours before removing the panforte slabs from the pans.

Then, carefully, remove the parchment from each slab and dust each heavily with the powdered sugar on both sides, using your hands to coat them completely.

TO SERVE THE PANFORTE, use a sharp, heavy-duty knife to cut the panforte into very thin wedges or into 1-inch pieces. If not serving right away, double-wrap each panforte in plastic wrap. The panforte will keep for a month or two at room temperature or for 1 year in the refrigerator.

HOW TO BLANCH ALMONDS AND HAZELNUTS

While it’s always best to eat the whole nuts and enjoy the benefits of their high fiber and high levels of antioxidants, some recipes call for blanched nuts, that is, nuts with their skins removed. Some call these naked nuts.

I’ll have to admit that sometimes, their bright white appearance adds to the eye appeal of the final dish.

So, here are the easy methods for blanching. Surprisingly, the process is quite different for almonds than it is for hazelnuts. Yet, both are easy, but can be a bit time consuming if you have a large quantity.

BLANCHING ALMONDS

Cooking: Bring a pot of water to a boil. Add the almonds and boil for 1 minute, then use a slotted spoon to transfer the nuts to a double-thick towel. Fold the towel and enclose the nuts completely. Let them sweat for 1 or 2 minutes.

Alternatively, put the nuts in a deep bowl, and pour boiling water over them to cover. Allow them to stand for 3 to 5 minutes. Then, sweat them in a towel for 1 or 2 minutes.

Peeling: Now, it’s a one-nut-at-a-time peeling project. Hold the wider end of the almond between your thumb and index finger and pinch. The skins should come off easily, with the nut sliding out from the pointed end. Try not to pinch too hard! Too much pressure may send those naked little almonds flying across the room. After a few of these, you’ll begin to judge just how much pressure to apply to the pinch. It’s a patient process–pour yourself a cup of tea and enjoy a few sips between nut pinching.

BLANCHING HAZELNUTS

The old-fashioned method of blanching hazelnuts (removing the skins) was to use a small, firm paring knife and peel the skins off with a pulling motion. But thankfully, some clever chefs have given us a much easier method.

Cooking: Preheat the oven to 350 degrees F. Roast the hazelnuts on a baking sheet for 10 to 12 minutes. Pour the nuts onto a thick, double layer terrycloth towel and seal them up tightly to sweat for about 5 minutes.

Peeling: Then, keeping the towel closed, rub the nuts like the dickens, rubbing firmly for a full minute or two. You can also use a rolling motion while pressing firmly down on the nuts.

It takes a vigorous rubbing. Open the towel and you will see that many, but not all the skins have been rubbed off. Don’t worry about the skins that cling to the nuts–they provide excellent fiber and some antioxidants as well. Some find the speckled nuts quite attractive.

If you want the nuts perfectly clean, put them back in the oven for about 10 minutes and repeat the rubbing to remove the remaining skins.

TASTE THE OMG PIE OF THE HOLIDAY SEASON!

APRICOT, DATE, AND HAZELNUT STICKY PIE

Everyone has a favorite dessert they love to serve guests at a festive holiday meal. For some, it’s good, old-fashioned apple pie with plenty of cinnamon, for others it a rich, crunchy pecan pie. Some cling to cheesecake, while others just love a moist, two-layer dark chocolate cake topped with chocolate frosting.

For me, the OMG dessert of the season (actually, there are several) is this awesome creation I assembled and served several years ago. Everyone loved it–said it was a keeper, their favorite dessert, the best dessert they ever tasted, couldn’t get enough of it, etc.! Reviews don’t get much better than that! So, naturally, I kept it and am excited about sharing it.

Something new I can add to the list of compliments is that this dessert won 1st place in a dessert contest at Melissas.com. Actually, it was a 3-way tie for 1st place and I was one of the top three.

For that even when I needed 30 servings, I doubled the recipe and prepared it in a 9 x 13-inch pan. I pressed only one recipe of the crust  mixture into the bottom of the pan.

So what’s the big deal–why all the fuss? It’s just simply a great tasting pie with an exceptionally appealing texture and encompasses all the good stuff the holiday season has to offer.

And, really, any time you join together dried fruit, like raisins, dates, cranberries, and apricots, you’ve combined the seductive elements of an exceptional sweet treat. But, then, mingle the merry makings of those four fruits with the crunchy, roasted, chunky nuts, spice them up, bind them with a magical medley of sweeteners, and voila!–a stunning pie for the festive holiday!

The pleasantly chewy texture of the pie is reminiscent of nougat, so be sure to use a firm, serrated knife to cut into servings. You’ll need to apply a little muscle when cutting into the pie because of its very firm, and rather sticky nature. It’s quite sweet and rich, so thin slices are best–and that makes the dessert go a little farther.

I’ve actually gotten 12 serving from this pie for several reasons. First, after a large meal, the guests are too full for big servings. Second, because the pie is super sweet, small servings are very satisfying. And, third, so many people are watching the waistlines, they’re happy to be served a small piece.

It’s also the perfect make-ahead dessert that keeps well in the refrigerator for up to five days. This is one dessert that’s a dinner host’s dream because there’s no last minute fuss and everyone loves it. For the best results, bring the pie to room temperature before serving.

For best results, make the pie a day or two ahead, cover it with plastic wrap, and refrigerate it. Then, bring the pie to room temperature several hours before serving. Refrigerating the pie adds a touch of needed moisture, while bringing it to room temperature makes it easier to cut.

 APRICOT, DATE, AND HAZELNUT STICKY PIE

 Yield: 1 (9-inch) pie; 8 to 12 servings

1 recipe Oatmeal Crumb Crust (recipe below)

1 1/2 cups blanched hazelnuts (See How to Blanch Hazelnuts)

3/4 cup toasted pecans (I used Melissa’s pecans)

 

1 cup golden raisins (I used Melissa’s)

3/4 cup diced dates

2/3 cup diced dried apricots (I used Melissa’s)

1/2 cup sweetened dried cranberries (I used Melissa’s)

1 1/4 teaspoons ground cinnamon

1/2 teaspoon minced orange or lemon zest

1/8 teaspoon salt

 

1 cup brown rice syrup

1/4 cup organic sugar

1/4 cup maple syrup

1/3 cup tapioca flour

1 tablespoon freshly squeezed lime juice

1/2 teaspoon maple extract

 

Prepare the Oatmeal Crumb Crust and set aside.

To make the filling, pour the blanched hazelnuts into a heavy-duty ziplock bag, place the bag on a cutting board, and use a hammer to gently break the nuts into coarse pieces. Transfer the hazelnuts to a large bowl. Break the pecans into pieces and add them to the hazelnuts.

Add the raisins, dates, apricots, cranberries, cinnamon, orange zest, and salt to the nuts and toss well to distribute the ingredients evenly.

Preheat the oven to 350 degrees F. Combine the brown rice syrup, organic sugar, and maple syrup in a 2-quart saucepan. Add the tapioca flour and stir well with a wooden spoon until the flour is completely incorporated. Set aside for 5 minutes to allow the tapioca flour to absorb some of the moisture.

Bring the syrup mixture to a boil over medium heat. Boil for 4 minutes. Remove from the heat and stir the lime juice and maple extract into the syrup mixture and mix well.

Pour the syrup into the fruit-nut mixture and stir and mix thoroughly to coat all the ingredients. (The mixture will be very thick and sticky, and combining it completely will likely take the place of your daily workout.)

Spoon the filling into the prepared crust and bake for 30 to 35 minutes. Let cool for 4 to 6 hours to set completely. To store, cover the pie with plastic wrap and refrigerate. Bring the pie to room temperature before serving.

Oatmeal Crumb Crust

 Yield: Makes 1 (9-inch) pie crust

3 cups old-fashioned rolled oats

3/4 cup walnuts

4 1/2 tablespoons canola oil

3 tablespoons organic sugar

3 tablespoons maple syrup

1 1/2 tablespoons fresh lemon juice

3/4 teaspoon salt

Pour the oats into a food processor. Pulse 15 to 20 times. Add the walnuts, oil, sugar, syrup, lemon juice, and salt. Process until the mixture becomes a fine, crumbly meal and holds together when pinched. Scrape down the workbowl as needed. If needed, add 1 tablespoon of water to help the mixture hold together.

Spoon the mixture into a 9 or 10-inch pie pan and press it firmly and evenly into the bottom and up the sides of the pan with your fingers. Press on the edges to firm.

 

A HOMESPUN DESSERT–DELICIOUS AND FESTIVE!!!

HAZELNUT-CRANBERRY BREAD PUDDING

To some, an old-fashioned bread pudding may not seem special enough to serve guests at a festive holiday meal. But they haven’t tasted THIS delicious bread pudding. Admittedly, it’s still a simple dessert, but with the addition of fresh cranberries and fresh pears, spiced to the max and sweetened just right to take the tart edge off the cranberries, it will taste just as elegant as any fussy dessert.

Add a ladle full of rich, creamy Crème Anglaise to each serving and who wouldn’t love this dessert that’s a bit old-fashioned, but never outdated.

And with plenty of servings for a large gathering, this colorful, homespun dessert delivers pleasing bursts of juicy, divinely sweet and tart flavors with each delicious spoonful. Credit the blend of tasty fruits that are so special to this cold-weather season. Many people think of bread pudding as comfort food–I call it just plain delicious! And it just so happens to be one of the tasty recipes in my Vegan for the Holidays cookbook, a cookbook packed with autumn and winter recipes perfect to carry you through the whole holiday season.

This dessert is a good keeper, so you can actually prepare it as much as two days ahead and keep it refrigerated until shortly before you’re ready to serve.

To spoil your guests completely, bring the bread pudding to room temperature and gently warm in a 350-degree F. oven for about 15 minutes. Warming the bread pudding has a magical way of elevating the fruity flavors.

If you take the bread pudding directly from the refrigerator, put it in a cold oven. Set the temperature at 350 degrees F. and check the pudding in 15 to 20 minutes to see if it’s gently warmed through. ALTERNATIVELY, you can simply serve the desert at room temperature.

HAZELNUT-CRANBERRY BREAD PUDDING

 Yield: 10 to 12 servings

Bread Pudding

3/4 cup whole blanched hazelnuts or slivered almonds (See How to Blanch Hazelnuts)

8 slices whole wheat bread

1 pound fresh cranberries

3 large Bosc or Anjou pears, cored, and sliced

1 1/4 cups plus 2 tablespoons brown sugar, firmly packed

1 1/4 cups plus 2 tablespoons water

2 (3-inch) cinnamon sticks

3/4 cup golden raisins

1/2 cup vanilla or plain soymilk

1/4 cup freshly squeezed lemon juice

3/4 teaspoon ground nutmeg

 

Crème Anglaise

2 cups unsweetened soymilk

3/4 cup plus 2 tablespoons organic sugar

3/4 teaspoon vanilla extract

Pinch salt

3 tablespoons cornstarch

3 tablespoons water

Fresh mint sprigs

TO MAKE THE BREAD PUDDING, preheat the oven to 350 degrees F. and lightly oil a 13 x 9-inch baking pan.

Pour the hazelnuts into a heavy-duty ziplock bag, place the bag on a cutting board, and use a hammer to gently break them into coarse pieces. Set aside. If using slivered almonds, measure them and set aside.

Break the bread into 1-inch pieces and put them in a very large bowl. Add the cranberries and pears.

Combine the brown sugar, water, and cinnamon sticks in a 2-quart saucepan. Bring to a boil over high heat. Decrease the heat to medium-high and simmer for 5 minutes to create a syrup. Let cool and add it to the bread mixture.

Add the raisins, soymilk, lemon juice, ground cinnamon, and nutmeg and mix well.

Spoon the bread mixture into the prepared baking pan and cover with aluminum foil. Bake for 45 minutes. Remove the foil, and stir the mixture to break up the cranberries. Sprinkle with the chopped hazelnuts, cover with the foil, and bake for another 15 to 20 minutes.

TO MAKE THE CRÈME ANGLAISE, combine the soymilk, sugar, vanilla extract, and salt in a 2-quart saucepan. Bring to a boil over medium-high heat and decrease the heat to medium.

Combine the cornstarch and water in a small bowl or cup and stir until smooth. Stir the paste into the simmering soymilk mixture a little at a time, stirring constantly for 1 minute, or until slightly thickened. Remove from the heat and let cool. If not using immediately, cover and refrigerate for 8 to 12 hours to firm. Stir gently before using. Tightly covered and refrigerated, Crème Anglaise will keep for 5 days. Makes about 2 1/4 cups.

TO SERVE, spoon the bread pudding into dessert dishes and ladle a generous spoonful of the Crème Anglaise over each serving. The finishing touch is a small sprig of mint to make it look extra special. Pass the remainder of the sauce at the table.

 

A COMPOTE THAT MAKES SWEET MEMORIES!

PEAR CRANBERRY COMPOTE WITH CHOCO-WAFERS

Holiday meals, whether at home or at my grandmother’s, always concluded with a small bowl of stewed dried fruits cooked until soft and perfectly sweetened and pleasantly laced with cinnamon. It certainly wasn’t a fancy dessert, and it’s  probably one of the most unpretentious desserts one can offer guests at the end of a special celebration. Yet, the memories continue to bring sweet thoughts. When I close my eyes, I can almost taste those dried prunes, apricots, pears, and raisins and remember fondly the definitive spicy aroma of cinnamon that made me appreciate this simple homespun dessert.

Because the compote was sweet and generously spiced with cinnamon, I remembered this dessert fondly and as a kid, I always looked forward to it. It became one of those tiny little treasures I knew Grandma would bring to the table without fail.

I thought it might be lovely to pass on those memories to others with a compote that’s just as easy to make, but with something special in addition that would elevate it to become a truly elegant treat. So I began with fresh pears and fresh cranberries rather than dried and spiced it with just enough cinnamon to add that nostalgic holiday aroma. But it was still just a simple compote. What else could I do to make it really zing?

Voila! Homemade Choco-Wafers turned this delicious, unpretentious compote into an elegant, alluring dessert with a built-in convenience factor. These delicious little wafers can be made several days ahead and refrigerated until ready to serve. They actually keep well for up to three months in the fridge. I might also mention this is one of the delicious holiday desserts in my Vegan for the Holidays Cookbook!

The compote can be prepared two days ahead and tucked into the fridge until dessert time. But, to make this dessert extra special and give your guests that pampered feeling, bring it to room temperature on serving day and gently warm it at 350 degrees F. for about 10 to 15 minutes just before serving.

At serving time, spoon the compote into little dessert dishes and tuck two Homemade Choco-Wafers into the dish so they stand tall. Sometimes I place the wafers on the sides and sometimes in the center. Maybe you’ll come up with an even more dramatic way of presenting this dessert–there’s plenty of room for creativity!

PEAR CRANBERRY COMPOTE WITH CHOCO-WAFERS

Yield: about 6 servings

Choco-Wafers

1 cup walnuts

1 cup pitted dates, snipped in half

1/4 cup plus 1 tablespoon water

3 tablespoons golden raisins

3 tablespoons plus 1 teaspoon unsweetened cocoa powder

Compote

2 fresh Anjou or Bosc pears, cored, quartered, and sliced

1 cup fresh cranberries

1/2 cup plus 1 tablespoons light brown sugar, firmly packed

1/3 cup black raisins

1/4 cup plus 2 tablespoons freshly squeezed lemon juice

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 cup water

1 tablespoon cornstarch

3 tablespoons coarsely ground toasted, walnut, almonds, or hazelnuts, for garnish

1. TO MAKE THE CHOCO-WAFERS, preheat the oven to 350 degrees F. Line a 17 1/2 x 12 1/2-inch rimmed baking sheet with parchment paper.
2. Put all the wafer ingredients in a food processor. Process until all the ingredients are well incorporated, the nuts are broken down to a fine, but slightly textured meal, and the mixture reaches a very thick, finely mashed, firm consistency, stopping occasionally to scrape down the workbowl.
3. Spoon the wafer mixture into the prepared baking sheet and use the back of the spoon to form it into a 1/4-inch thick rectangle approximately 8 inches by 9 inches.
4. Bake for 15 to 20 minutes, or until the wafer is set and almost dry to the touch but still soft. Remove from the oven and let cool completely. It will firm as it cools. When cool, cut into 2 or 3-inch squares and set aside until ready to serve or put the squares in a ziplock bag and refrigerate.
5. TO MAKE THE COMPOTE, combine the pears, cranberries, brown sugar, raisins, lemon juice, cinnamon, vanilla, and water in a 3 or 4-quart saucepan. Cover and bring to a boil over high heat. Immediately, decrease the heat to low, and simmer 10 minutes, or until the pears are softened.
6. To thicken the juice in the pan, combine the cornstarch and 1 tablespoon water in a small cup or bowl and stir until smooth. Stir the paste into the simmering compote a little at a time, stirring constantly for about 1 minute, or until thickened to desired consistency.
7. To serve, spoon the compote into small dessert dishes and garnish each with the walnuts, if desired. Tuck 2 wafers into the center or sides of the compote.

POLENTA TURNS MAGICAL AND FESTIVE!!!

POLENTA HOLIDAY TORTE

This festive, voluptuous polenta dish, with its enticing eye appeal, was created when I was invited to a family holiday dinner and happened to have some Hummus and Basil Butter on hand. It was a natural to combine them with polenta and add the Sun-dried Tomato Pesto as the top layer. Notice that the Basil Butter contains no oil, yet still delivers the delightful undertones of basil.

Below is an array of topping recipes to get you started in making a fun and easy make-ahead polenta dish. Consider these recipes as suggestions that you can adapt in any way. The recipes may even spark a few new ideas for polenta toppings.

I’ve made this dish in a ton of different ways because the polenta makes such a perfect base for almost any topping. And you can have fun garnishing it in myriad ways, too.

In one variation, I assembled it with Hummus, Basil Butter, and Veggie Mountain on the top.

At one company dinner, I had put the polenta on a large oven-safe platter and cooled it in the refrigerator. Shortly before dinner, I warmed it briefly in the oven at about 200 degrees F. I served each person a pie-shaped wedge and topped it with a delicious ragout. The finishing touch was a garnish of Homemade Parmesan, giving it a delicious Italian touch.

Once, I substituted the veggie mountain with Easy Tomato Sauce and topped it with Homemade Parmesan.

Feel free to be creative with the topping combinations and you’ll discover that no matter what you choose, you’ll have a great main dish on the table that’s wholesome and attractive.

To make this recipe come together with ease, prepare the toppings of your choice a day or two ahead. That way, the assembly is super-easy and stress-free.

This dish is also a great traveler for short distances. If you’re asked to bring a dish to a potluck or a friend’s for dinner, just place a few toothpicks around the edge and near the center. That way, the covering of plastic wrap won’t spoil your design.

An enjoyable main dish, the polenta can be served any season of the year, gently warmed or at room temperature. Add a heaping tossed salad and the meal is complete.

POLENTA HOLIDAY TORTE

 Yield: 6 servings

Polenta

4 cups water

1/2 cup unsweetened soymilk

1 teaspoon salt

1 cup coarse cornmeal (polenta)

TO MAKE THE POLENTA, have ready a large, round platter about 15-inches in diameter. In a 4-quart saucepan combine the water, soymilk, and salt and bring to a boil over high heat. Watch carefully to prevent a messy boil-over.

Reduce the heat to medium-high and add the cornmeal. Stir frequently with a wire whip for about 10 to 15 minutes, or until the polenta is fully cooked and has thickened to the consistency of thick oatmeal. Spoon the polenta onto the platter and set aside in the refrigerator to cool and solidify.

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ASSEMBLING THE DISH: After you’ve prepared the polenta and chosen and prepared the toppings you plan to use, you’ll want to assemble the torte.

Start by spreading a generous portion of the first layer over the cooked and cooled polenta, leaving a 1/2-inch border of polenta visible.

Follow with a second topping, spreading it over the first layer, leaving a 1/2-inch border.

Choose as many or as few toppings as you like. You don’t have to use the entire recipe–sometimes just a few spoonfuls are all you need to enhance the polenta. Put the leftovers in the fridge for a future recipe or to spread over rice, pasta, or baked potatoes.

To serve the Polenta Holiday Torte, cut it into several wedges and serve.

CHOOSE YOUR FAVORITE TOPPINGS!

Hummus

1 (15-ounce) can garbanzo beans, drained

1/4 cup tahini

1/4 cup fresh lemon juice

1 clove garlic, crushed

1/2 teaspoon salt

TO MAKE THE HUMMUS, place the garbanzo beans, tahini, lemon juice, garlic, and salt into the food processor and process until thick and creamy. Transfer to a small bowl and set aside. Makes 1 3/4 cups hummus.

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Basil Butter

2 cups chopped zucchini

2 cups lightly packed fresh basil leaves

1/4 cup raw pine nuts

1/4 cup raw or roasted pistachios or pecans

2 1/2 tablespoons red miso

1 clove garlic

1/8 teaspoon pepper

TO MAKE THE BASIL BUTTER, combine the zucchini, basil leaves, pine nuts, pistachios, miso, garlic, and pepper in the food processor and process until smooth and creamy. Transfer to a bowl and set aside. Makes 1 1/2 cups basil butter.

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Sun-Dried Tomato Pesto

1 (5-ounce) package unsulphured sun-dried tomatoes (I used the ones from melissas.com)

Boiling water to cover

5 to 6 tablespoons tomato soak water

1/4 cup pine nuts

1/4 cup extra virgin olive oil

2 teaspoons fresh lemon juice

1 clove garlic

1/2 teaspoon salt

TO MAKE THE SUN-DRIED TOMATO PESTO, put the tomatoes in a bowl and pour boiling water over to cover. Set aside to soften for 7 to 8 minutes, or until soft. Transfer the softened tomatoes to the food processor and add the soak water, pine nuts, olive oil, lemon juice, garlic, and salt and process until smooth and creamy. Set aside.

Note: This recipe makes more than you’ll need for the torte. You may want to cut it in half or simply enjoy the leftovers on pasta or baked potatoes.

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Veggie Mountain

1 large zucchini, diced

1 yellow pepper, diced

2 Indian or 1 Japanese or Chinese eggplant, diced

1 cup chopped broccoli

1/2 small onion, chopped

2 tablespoons water

Salt and pepper

1 lemon cut in half (optional)

TO MAKE THE VEGGIE MOUNTAIN, combine the zucchini, bell pepper, eggplant, broccoli, onion, and water, and water-sauté over high heat for 5 to 8 minutes, or until the vegetables are tender. Add small amounts of water as needed to cook the vegetables and prevent burning them. Season generously with salt and pepper. Set aside.

If using the Veggie Mountain, spoon all of the cooked vegetables over the top, piling them as high as necessary. If desired, add a squeeze of lemon juice over the top. Alternatively, cut a lemon into 6 wedges, arrange the wedges on a small serving plate and serve at the table for anyone who might like to add a splash of tang.

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Homemade Parmesan

1 cup almonds

1 tablespoon plus 1 1/2 teaspoons nutritional yeast flakes

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon garlic powder

TO MAKE THE HOMEMADE PARMESAN, put the almonds in a food processor. Process until they are finely ground, yet still retain a bit of texture, stopping occasionally to scrape down the work bowl. (Avoid over-processing or it will turn into almond butter.)

Add the nutritional yeast, onion powder, salt, and garlic powder and pulse until well mixed. Transfer to a covered container and refrigerate until ready to use. Covered and refrigerated, Homemade Parmesan will keep for 3 month.

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Easy Tomato Sauce

1 1/2 pounds Roma tomatoes, diced

1/2 onion, diced

1 clove garlic, minced

1/2 teaspoon oregano

Salt and pepper to taste

TO MAKE THE EASY TOMATO SAUCE, put the tomatoes, onions, garlic, and oregano in an open 2-quart saucepan and cook and stir over medium high heat for 3 to 7 minutes, or until they are cooked down and somewhat thickened. Season to taste with salt and pepper.

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Polenta Goes Ragout
1 pound Brussels sprouts, quartered
1 red bell pepper, chopped
1 large sweet onion, sliced vertically
1 large portabella mushroom, chopped, or 8 ounces sliced button mushrooms
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/4 cups dry red wine
1/2 cup water
1/4 cup soy sauce

1 or 2 tablespoons cornstarch
1 or 2 tablespoons water

1 green onion, sliced, for garnish

1 tablespoon well-drained capers

TO MAKE THE RAGOUT, combine the Brussels sprouts, bell pepper, onion, mushrooms, garbanzo beans, wine, water, and soy sauce in a large, deep skillet. Cook and stir over medium-high heat for about 10 to 12 minutes, or until the Brussels sprouts are tender. Adjust the heat as needed to prevent burning the vegetables.

Combine the cornstarch and water in a small bowl or cup and stir well to form a runny paste. Add the paste to the simmering sauce a little at a time, stirring constantly, for about 1 minute, or until the sauce is thickened to desired consistency.

To serve, cut the polenta into pie-shaped wedges, place a serving on each dish, and spoon a generous portion of the warm Ragout over the polenta. Finish the top of each serving with a sprinkle of sliced green onions and a few capers.

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Leftovers:

Hummus and Basil Butter are the makings of a seductive sandwich. Start by spreading whole grain bread or sprouted wheat bagel with a layer of Hummus. Top with Basil Butter. Then, finish with a thick slice of tomato and greens like spinach or romaine.

I SAID CHEEZE! AND PUMPKIN CHEEZE-CAKE APPEARED!!!!

Recipe Below

First, allow me to whet your appetite with Laura Theodore’s delicious holiday dessert- PUMPKIN SPICE CHEEZE-CAKE. The recipe is one of many luscious dishes found in Laura’s new cookbook, Vegan-ease.

Let’s Take a Peek Inside the Cookbook

Vegan-ease:

An easy guide to enjoying a plant-based diet

By Laura Theodore

Jazzy Vegetarian, LLC

Hard Cover $26.95

No, it’s not the salad dressing Vegenaise! It’s a cookbook called Vegan-ease filled with well-crafted vegan recipes that won’t keep the home cook in the kitchen for hours. Laura Theodore, the Jazzy Vegetarian, has done it again by creating a colorful and charming cookbook that will wow her many fans and draw a crowd of newcomers to the plant-based kingdom.

Many TV viewers and radio listeners know the Jazzy Vegetarian and take delight in her programs and books.

Laura’s home cooking energies took off when she moved from the scurry-flurry of New York City to a quiet country spot in New Jersey. Without the convenient, close-to-home shops of the big city, she had to be resourceful and began to create her own tasty dishes and convert non-vegetarian standards into plant-based versions. She convincingly says, “If plant-based food looks and tastes scrumptious, everyone will welcome it!”

A quick browse through her colorful new cookbook with its abundance of delightfully enticing, full-color photos is attractive enough to bring curious folks to the table–even better–maybe, even lure them into the kitchen to cook.

The author makes a strong case for going “veggie” because she knows that decision supports the environment, reduces greenhouse emissions, protects animals, and enhances the health of the human species. She stresses the “ease” in finding ingredients, preparing the dishes, and making money go further. For those new to cooking or to the vegan kitchen, she covers basic ingredients and shopping guide, kitchen tools and equipment, and nutritional benefits of a plant-based diet.

The recipe section, the main part of the book, is an adventure for the senses beginning with Fast Appetizers and Fun Beverages that introduces starters that novices can confidently prepare. Appetizers like Raw Veggie Kabobs threaded in combinations of colorful veggies on a skewer or Mini Sweet Peppers sliced in half lengthwise and stuffed with Hummus appeal to experienced cooks, too.

Breakfast dishes like Oat and Blueberry Breakfast Cake and Spinach-Tomato Vegan Omelet are so eye appealing they sell themselves and the enticing Muffins, Quick Breads, and Baked Delights are seductive. The beautiful Giant Cookie-Coffee Cake, studded with chocolate chips and chopped walnuts, is perfect for breakfast or brunch guests with its hearty base of rolled oats, bananas, and whole wheat flour. If not that recipe, then perhaps bake the Walnut-Orange Quick Bread with its rich, dark color and spiced whole-grain ingredients.

The Quick Sweet Potato Soup is definitely quick to fix with its bright chunks of sweet potatoes, celery, and cabbage. The Quick Red Lentil Curry Soup is truly vegan-ease where everything is added to the soup pot at once and simmered until the veggies are tender. Both make delicious and satisfying meals during cold-weather season along with the remaining eight recipes in the Soup section.

Vegan-ease is filled with an abundance of mouth-watering salads, dressings, pastas with flair, creative pizzas, and innovative main dishes that become a feast for the eyes. The beautiful Oven “Fried Rice” Casserole, for example, lets the oven do most of the work.

 The dessert section is divided into two parts–first come the “easiest desserts ever” like mousse, puddings, bars, and cookies followed by Fancy Finishes with fussier sweets like Blueberry Cheeze-Cake Squares and Lemon “Buttermilk” Cake with Maple Glaze.

Stress-free Holiday Recipes include all categories featuring breakfast items, soups, salads, mains, and desserts and bring the book to conclusion with menu-planning tips and a dozen special-occasion menus comprised of recipes in the book.

Vegan-ease succeeds in making vegan cooking uncomplicated. Novice cooks and old timers will find this compendium of recipes an inspiration for making colorful and tasty meals.

 Laura Theodore is truly a master of making home cooking easy on the cook, yet she doesn’t shortchange on featuring wholesome, unprocessed ingredients. Throughout the pages are simple-to-make recipes perfect for everyday meals and slightly fussier dishes for company or holiday feasting with a bright splash of color.

About Laura

Laura Theodore is an award-winning jazz singer and songwriter and actor who became interested in vegetarian cooking over 20 years ago. She is the on-camera host and co-producer of the Jazzy Vegetarian Cooking Show on PBS, a show in its third season where she dishes up gorgeous plant-based recipes. Laura also hosts a weekly podcast radio show, Jazzy Vegetarian Radio on Blogtalkradio, sharing tips, recipes, and celebrity interviews with a touch of upbeat jazzy music to give it verve.

Laura is the author of exceptional cookbooks; Jazzy Vegetarian and Jazzy Vegetarian Classics that contain recipes featured on the Jazzy Vegetarian Television Show. She shares a delicious holiday-ready Pumpkin Cheeze-Cake recipe from her new cookbook Laura Theodore’s Vegahn-ese. The beautiful cookbooks are truly a feast for the eyes with a blast of full-color photos, jazzy tips, and menu plans.

To discover more information about Laura’s television show, radio podcasts, recipes, and cookbooks visit http://www.jazzyvegetarian.com.

PUMPKIN SPICE CHEEZE-CAKE

Makes 8 to 10 servings / Ease Factor 3

This delicate yet rich-tasting cake makes the perfect dessert for any winter holiday event. Served with a generous dollop of Vegan Whipped Topping (page 201), this cheeze-cake will be dressed to impress!

CRUST

1¾ cups cookie crumbs (ginger cookies work well)

¼ cup vegan margarine, melted

FILLING

2 tablespoons rolled oats

14 to 16 ounces firm regular tofu

1 can (about 16 ounces) unsweetened pumpkin purée

2⁄3 cup dark brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon allspice

TOPPING

3 tablespoons cookie crumbs

Preheat the oven to 350 degrees F. Liberally coat a 10-inch round springform pan with vegan margarine.

To make the crust, put 13⁄4 cups cookie crumbs and the melted margarine in a medium-sized bowl and mix with a fork until well combined. Pat the crumbs firmly into the bottom of the prepared pan. Bake the crust for 5 minutes. Remove from the oven and let cool 5 minutes.

To make the filling, put the rolled oats in a blender and process into coarse crumbs. Add the tofu, pumpkin purée, brown sugar, vanilla extract, cinnamon and allspice and process until smooth and creamy.

Pour the filling into the crust and bake for 30 to 35 minutes, or until firm to the touch. Remove the cake from the oven and place it on a wire rack. Cool for 15 minutes, then carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan.

Sprinkle 3 tablespoons of cookie crumbs evenly over the top of the cake, gently pressing them into the top, so the crumbs adhere. Release the side of the springform pan to unmold.

Cover the cake very loosely and refrigerate 3 to 24 hours before serving. Serve with Vegan Whipped Topping (page 201) on the side, if desired. Covered tightly and stored in the refrigerator, leftover cheeze-cake will keep for about 2 days.

Nutritional Analysis: Amount per serving, based on 10 servings: 154 Calories; 7g Fat; 1g Saturated fat; 5g Protein; 62mg Sodium; 20g Total Carbohydrate; 15g Sugars; 2g Fiber

Recipe © 2015 Laura Theodore, published by Jazzy Vegetarian, LLC, reprinted by permission.