HELLO, SUGAR PLUM FAIRY. THANK YOU FOR THE SWEET GIFT!

SUGAR PLUM SPICED NUTS

An ideal gift for special friends at holiday time or simply an extra-special treat to serve on a dessert table, these nutty delights can be made well in advance of the holiday rush. They’re good keepers if you store them in airtight containers.

Wrap it for Christmas, tie it in blue and white Hanukkah colors, decorate it in red, green, and black for Kwanzaa–any which way you play with decorating the finished nuts, you’ll have a very special homemade treat for sharing or giving. Holiday cheers!!!!

The success of this recipe depends on two factors:

•  Measuring all ingredients in advance of assembly
•  Applying patience and stirring until the liquid is completely absorbed

The recipe actually comes together quickly once you have everything ready.

 

SUGAR PLUM SPICED NUTS

 Yield: 31/2 cups

 1/2 cup powdered sugar or more if needed

Spice Mixture

2 teaspoons ground cinnamon

2 teaspoons ground cloves

2 teaspoons ground allspice

2 teaspoons ground nutmeg

2 teaspoons ground cardamom

2 teaspoons ground ginger

1/4 teaspoon ground cayenne pepper

1/4 teaspoon salt

COATING

1 tablespoon organic canola oil

1/3 cup organic sugar

3/4 cup apple juice

3 cups coarsely chopped raw walnuts

1. Place the powdered sugar in a medium bowl and set it aside.To make the spice mixture, combine the cinnamon, cloves, allspice, nutmeg, cardamom, ginger, cayenne, and salt in a small bowl or cup. Stir the mixture well and set aside near the stove.
2. To make the coating, pour the canola oil into a large nonstick skillet. Place the organic sugar, apple juice, and walnuts in separate cups or bowls and set them aside near the skillet. Now you’re ready to begin.
3. Heat the canola oil over high heat for about 1 minute. Add the organic sugar and stir another minute until hot and bubbly.
4. Pour in the apple juice and stir constantly for about 1 minute, until the sugar is completely dissolved.
5. Quickly stir in the walnuts and continue stirring over high heat until all the liquid evaporates and the mixture becomes sticky and shiny. Cook for 1 to 2 minutes longer, or until all the liquid is absorbed.
6. Sprinkle in 2 tablespoons of the spice mixture and toss to coat the walnuts, stirring for 1 minute. Turn off the heat and add the remaining spice mixture, tossing continuously.
7. Pour the spiced walnuts into the bowl with the powdered sugar and toss to give them a white dusting. Spread the walnuts in a single layer on a large dish or baking sheet to cool completely. Stored in an airtight container at room temperature, Sugarplum Spiced Walnuts will keep for up to 1 month.

Note: This recipe is not limited to just walnuts. It works quite well with all nuts.

HOMEMADE WITH LOVE!

WINTER FRUIT BUTTER & SPICED PLUM BUTTERS

Nothing is quite as special as a homemade gift that’s irresistibly delicious, versatile, healthful, and, best of all, made with that extra pinch of love! Here are two easy-as-pie fruit butter recipes that come together quickly and don’t require the fuss and extra time that canning involves. Refrigerated, the fruit butters keep for up to three months without losing their great flavors.

 

In winter, dried fruits lend such versatility. Imagine turning a clump of dried fruits into naturally sweet fruit butters you can spoon into little decorated jars and give as thoughtful gifts during the holidays. And how wonderful it is to be the lucky recipient of such a special gift.

Those who celebrate Kwanzaa place strong emphasis on giving homemade gifts. Wrapped in Kwanzaa colors–red, green, and black, either of these recipes make an ideal gift during the week of the Kwanzaa celebration from December 26 to January 1. Wrap the jars in blue fabric and ribbon for Hanukkah gifting.

Fruit butters also make delicious spreads on morning toast, pita crisps, or crackers. But that’s not all–use the spreads in place of jelly to make the best P B & J you ever ate!

Here’s another easy and quick idea that can perk up a humdrum breakfast:

Put a few dollops of fruit butter on top of your morning oatmeal or hot cereal, sprinkle some nuts on top, and enjoy that little touch of something different for breakfast.

When I make oatmeal for breakfast, I usually make a fruit salad with whatever fruits are in season to put on top. Then I sprinkle raisins and nuts over the fruit. One day I decided to present something a little different and brought a bowl of fruit butter to the table. That small idea became a great idea, and received an instant thumbs up.

This is the recipe that began my fruit butter adventures:

WINTER FRUIT BUTTER

 Yield: about 2 1/2 cups

2 cups dried apple slices

18 pitted dates

12 pitted prunes

1 1/2 cups water, divided

1. Combine the apples, dates, and prunes and 1 cup of the water in a 2-quart saucepan. Cover and bring to a boil over high heat. Reduce the heat to low, and steam for 10 minutes.
2. Transfer fruits to a food processor and add the remaining 1/2 cup water. Process until smooth and creamy. Transfer to a bowl and use immediately or chill and use later.
3. When ready for gifting, spoon the fruit butter into two 8- to 10-ounce jars, cover, and tie them with bright holiday ribbons.

Notes:

If you want sweeter fruit butter, add 2 or more dates to the processor.

If you prefer a softer fruit butter, add 1 or more tablespoons of water until the mixture reaches the desired consistency. The fruit butter will thicken as it chills.

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As I experimented with enhancements to the basic fruit butter recipe, I became aware that it really didn’t take more that just a few spices to heighten the flavor.

This thick, fruity butter with a subtle hint of exotic spices takes off where apple butter is left behind. With more depth of flavor and more robust volume than apple butter, this treat makes a thoughtful holiday gift prepared with loving hands and given from the heart. Spoon the fruit butter into attractive jars, tie them with bright ribbons, and they’re ready to make someone special very happy.

SPICED PLUM BUTTER

Yield: about 2 1/2 cups

20 pitted prunes (about 7 1/2 ounces)

20 pitted dates (about 6 ounces)

15 dried apricots or Turkish apricots (about 3 1/2 ounces)

1 1/4 cups water

2 sticks cinnamon

2 star anise or 3 whole black peppercorns

2 whole allspice berries

2 whole cloves

1. Combine the prunes, dates, apricots, water, and cinnamon sticks in a 2-quart saucepan. Wrap the star anise, allspice berries, and cloves in a small piece of cheesecloth, tie it securely with string, and bury it in the bottom of the saucepan.
2. Cover the pan and bring to a boil over high heat. Reduce the heat to low and steam for 10 minutes.
3. Remove the spices and cinnamon sticks and transfer the fruits and any remaining liquid to the food processor. Process until smooth and creamy. Spoon the fruit butter into two 8- to 10-ounce jars and set aside to cool at room temperature. Cover the jars, label them, and chill. Refrigerated the plum butter will keep for up to 3 months.
4. When the plum butter is ready for gifting, create a colorful wrapping with cloth or paper and tie with bright ribbons.

Notes:

If you plan on making a double batch, you don’t need to double the spices. They will hold up well and still deliver great flavor.

If you have a spice bag, use it in place of the cheesecloth. Alternatively, put the spices into a tea ball and place it at the bottom of the saucepan.

 

 

Fruity Oat Bulldogs–the Cutest Little Muffins!

 FRUITY OAT BULLDOGS

Not really a typical muffin—not at all a cupcake—neither a scone nor a brownie. In my effort to create a delicious, honestly healthy, and easy-to-make gluten-free breakfast or brunch treat, this little creation sprung from the oven and found its way onto my dish. It was yummy and because of its stubby, compact nature, it reminded me of a little bulldog. Though it’s a strange name for a muffin-like goody, bulldog it is! Aside from the awesome flavor and delightfully dense texture, these treats are a snap to assemble–a bowl and a processor does the job and cleanup is almost instant!

Loaded with spices, made without flour, and sweetened only with dates, these unique muffin-like cakes have many additional guilt-free features: no added fats like margarine or oil, plenty of soluble fiber from old-fashioned rolled oats, and crunchy, chopped hazelnuts or almonds to help lower cholesterol. One recipe will make two lucky people on your gift list the recipients of a half-dozen Bulldogs each. To spread the joy even further, follow the suggestion below to create four dozen adorable little mini muffins and package them in small gift boxes tied with holiday ribbons.

If you decide to make the bulldogs ahead of the holidays and want to freeze them for your own family, put them into heavy-duty ziplock bags and tuck them into the freezer for up to three months. To warm them for breakfast or brunch, preheat the oven to 375 degrees F. Take the bulldogs right from the freezer, put them on a parchment-lined baking sheet, and warm for 17 to 20 minutes.

Releasing the Perfect Muffin

I’ve made many a muffin that either sticks to the metal muffin tins or doesn’t come out clean from the parchment baking cups. But I’ve found perfection in silicone baking pans–and they don’t even need to be oiled. They come in several shapes for other baking needs like loaf pans and cake pans. The secret is adjusting the baking times to the silicone pans and allowing the muffins to cool completely before removing them from the pan.

FRUITY OAT BULLDOGS

Yield: 1 dozen

2 3/4 cups old fashioned rolled oats

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/4 teaspoon salt

 

3/4 cup almonds or hazelnuts

 

1 1/2 cups pitted dates, snipped in half

1/4 cup plus 2 tablespoons water

 

1 cup mashed bananas

1 tablespoon plus 1 teaspoon mild vinegar (rice, cider, or distilled vinegar)

1 teaspoon vanilla extract

1/2 teaspoon caramel extract

1 1/4 cups vanilla or regular soymilk

 

Garnish

12 whole almonds

12 dates, cut in half

Preheat the oven to 350 degrees F. and line 2 six-section muffin tins with baking cups. Alternatively, use an ungreased, 12-section silicone muffin pan. Place the muffin pans on a large rimmed baking sheet for easy handling.

1. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt and mix well.
2. Put the almonds in a heavy-duty plastic bag and use a hammer or a 1-pound can to chop them coarsely. Add the chopped almonds to the bowl.
3. Create a coarse date puree by putting the dates into the food processor. With the machine running, drizzle in the water. Pulse and process until the dates are coarsely pureed.
4. Add the mashed bananas, vinegar, vanilla extract, and caramel extract to the date puree. With the machine running, slowly pour in the soymilk and process briefly, just until the ingredients are well incorporated.
5. Add the wet ingredients to the dry ingredients and mix thoroughly. Fill the muffin pans using the entire batter. They will be slightly overfull.
6. To garnish, poke 1 almond into the center of each muffin and push 2 date halves into each muffin next to the almond. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before removing from the pans.

Notes:

The date puree measures 1 cup.

For a touch more spice, add 1/4 to 1/2 teaspoon pumpkin pie spice.

Suggestion:

Turn your one-dozen muffins into four dozen of the cutest little mini muffins you’ve ever seen by baking them in mini muffin pans. Baked in metal mini pans, the muffins will be done in about 12 to 16 minutes. The silicone mini muffin pans make slightly larger minis and will bake in about 15 to 18 minutes.

To prepare well ahead of the holidays, put the baked mini muffins on metal or plastic dishes or trays and put them, uncovered, into the freezer. When completely frozen, transfer the muffins to a heavy-duty plastic bag and seal tightly. Defrost the muffins before packaging them for gift giving.

Ask Santa for Some Delicious Panforte for Christmas!

SANTA’S FAVORITE PANFORTE

Panforte, pronounced pan for tay with an accent on the for, is an outrageously, delicious sweet and spicy fruit and nut confection that’s perfect for sharing any time of year, but it’s especially meaningful during the holiday season. Panforte originated in Italy where it became a Christmas tradition with a surprisingly long history.

Panforte in Italian means strong bread, but it isn’t bread at all–it’s actually an alluring Christmas confection with stunning eye appeal that matches its irresistible cinnamon-spiced sweetness. Because of its seductive ability to bring extreme happiness to anyone who tastes its “nectar,” panforte seemed like a perfect addition to the Christmas chapter of Vegan for the Holidays.

Panforte, sometimes called Siena Cake, originated in the city of Siena, in the Northern Italian region known as Tuscany. Some consider Panforte a cross between fruitcake and confection. This heavenly sweet treat has been a long-standing holiday tradition in Italy that may date back to the 13th century. Originally it was made for Christmas but is now available year round.

TLC FOR SANTA’S FAVORITE PANFORTE

If you decide not to eat the confection right away, wrap it well and store it in the refrigerator. You can easily keep it up to one year in the fridge, if you choose. For best flavor and ease of cutting into serving pieces, it’s best to bring it to room temperature before serving. At room temperature, the confection will keep for several weeks, if well wrapped. In time, though, it will become very dry and difficult to chew, so it’s best to keep it refrigerated until ready to enjoy.

To serve the Panforte, cut it into thin wedges or into one-inch cubes. Be sure to use a very firm, heavy-duty knife because you’ll need to apply more than a little elbow grease to cut through the firm texture.

Panforte is so special it makes a much appreciated holiday gift, too. Each recipe makes four delicious panfortes that can be prepared weeks or even months in advance, double-wrapped in plastic film, and stored in the refrigerator.

If ever there was an exceptional homemade gift to give at holiday time, it’s panforte, a confection that has won over anyone who has tasted its ambrosial sweetness. To make the panforte gift-ready, wrap each one in holiday ribbon and tuck a cluster of real or plastic holly into the center.

SANTA’S FAVORITE PANFORTE

Baked into slabs, dusted with powdered sugar, and cut into bite-sized chunks or thin wedges, these crunchy, chewy nut-and-fruit-filled nuggets make joyful treats for gifting. For convenience, keep the Panforte well wrapped in plastic and refrigerated until you’re ready to box it, wrap it, or ship it across the country. While panforte keeps at room temperature for several weeks, it just might attract ants or other critters that will think they’ve discovered sweet nirvana.

Important!: You’ll need a candy thermometer for preparing the syrup.

Yield: Makes about 20 servings

Panforte

2 cups pecans

1 3/4 cups walnuts

1 1/4 cups almonds

1 cup dried apricots (preferably Turkish), diced

1 cup 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

2 tablespoons plus 1 12 teaspoons ground cinnamon

 

Syrup

1 cup agave nectar

3/4 cup plus 2 tablespoons organic sugar

1 cup powdered sugar

1. Preheat the oven to 350 degrees F. Line four 8-inch metal or aluminum foil pie pans, or 7-inch cake pans with enough parchment paper to drape over the sides
2. TO MAKE THE PANFORTE, spread the pecans, walnuts, and almonds on a large rimmed baking sheet and toast them for 8 minutes. Immediately transfer the nuts to a large platter to cool and decrease the oven temperature to 325 degrees F.
3. Combine the apricots, flour, sugar, raisins, dates, cranberries, and cinnamon in an extra-large bowl. Add the cooled nuts and toss well to coat all the ingredients. Set aside.
4. TO MAKE THE SYRUP, combine the agave nectar and organic sugar in a 2-quart saucepan and mix well. Attach the candy thermometer to the pan and place the pan over medium-high heat. Boil until the temperature reaches 230 degrees F., about 5 minutes. (this can happen very quickly.) Do not stir.
5. Immediately pour the syrup into the fruit-nut mixture and use a heavy-duty wooden spoon to stir and coat the ingredients well. The mixture quickly becomes extremely stiff, and you’ll need to apply muscle power to combine the syrup and fruit-nut mixture thoroughly.
6. Distribute the mixture equally among the prepared pans, placing one spoonful of the mixture in the pan at a time and packing it down before adding another. Bake for 25 to 30 minutes. Let cool completely before removing from the pans. Carefully remove the parchment paper from each slab and dust each one heavily with powdered sugar on both sides, using your hands to coat it completely. After dusting, wrap the panforte until ready to serve or gift-wrap.
7. To serve, use a sharp, heavy-duty knife to cut the panforte into 1-inch pieces or slice into thin wedges. Wrapped in a double layer of plastic wrap at room temperature, Santa’s Favorite Panforte will keep for 3 months, or for 1 year in the refrigerator.