Chocolate Peppermint Stick Mousse

Christmas lights are twinkling around town, snow is falling, we’re going to see Little Women performed at the local theater and, best of all, Sam is home from college and our family is together for winter break! It’s a happy time and I’m delighted to be here in the valley for this festive season.

It’s also time for seasonal treats! Isaac’s girlfriend made incredible homemade eggnog for us and let me just say, it’s the best eggnog ever and I’m never going back to the carton stuff (I may have snuck spoonfuls of fresh cream off the top when no one was looking, too).

More indulgences that somehow make their way into my shopping basket during this time of year are peppermint bark and peppermint stick ice cream. I really can’t resist. Peppermint stick and chocolate are a classic combination no matter the season. When I was little my favorite ice cream cone at Brigham’s was always peppermint stick with chocolate jimmies. But in December they are especially tempting flavors, which led to this mousse.

Coconut cream has been my go-to dessert topping for some time. It whips up light and creamy, and (like many things!) when chocolate is added it becomes sensational. With peppermint on my mind, I blitzed some candy canes in the food processor, added chilled coconut cream, cocoa powder and maple syrup and gave them a whirl.

What emerged was billowy and downright decadent. This mousse also happens to be vegan, raw and gluten-free and would be especially nice as part of a holiday dessert buffet. Luscious and rich, with creamy chocolate and little hits of refreshing mint, it’s deeply satisfying and so easy to make. I spooned it into tiny bowls with a sprinkle of crushed candy cane and then dove in.

Wishing you all a warm, happy Christmas!

Chocolate Peppermint Stick Mousse
Serves 4-6

3 candy canes, wrappers removed
1-14 ounce can thick, unsweetened coconut cream (I find it at Trader Joe’s) or 2-14 ounce cans whole, unsweetened coconut milk, chilled overnight in the fridge
1 teaspoon vanilla
1 teaspoon peppermint extract
1/4 cup maple syrup
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt

Break two of the candy canes into smaller pieces and place in the bowl of a food processor. Blitz the candy canes until they form a fine powder. Dump the peppermint powder into a small bowl and set aside. Break the remaining candy cane into pieces and pulse it in the food processor a few times until smaller rough pieces form (this is for garnish). Dump this into another small bowl and set aside.

Open the can of chilled coconut cream and scrape it into the bowl of the food processor (no need to clean after the candy canes). If using coconut milk, open the 2 cans and carefully scoop out the solid coconut cream from each into the food processor. Reserve the clear liquid to use in smoothies.  Add the remaining ingredients and whiz until smooth and creamy. Stop a couple of times to scrape down the sides and make sure any chunks of coconut are blended. Sprinkle in the powdered candy canes and pulse a few times to mix in.

Spoon the mousse into small bowls. It can be eaten right away or kept covered in the fridge overnight. When ready to eat, sprinkle with the crushed candy cane pieces to garnish (if you do this too early the candy canes start to soften and cause red streaks).

Cranberry Malabi

December slipped in when I wasn’t looking. Last week, Thanksgiving was a cozy blur of happy times with Sam home from college, football, good food, and celebrating with family and friends. And now we’re nearing the end of another festive holiday, Hanukkah. I can’t keep up!

Before I flip my calendar page to December, I want to share with you what we were cooking with for Tasting Jerusalem in November. Pistachios! Pistachios are quite popular in Middle Eastern cooking and baking. The best baklava I ever tasted was a version with green pistachios at the Abulafia Bakery in Tel Aviv. Truly a decadent treat. Another delicious sweet that I enjoyed while in Israel was malabi, a milk-based pudding. There are several names for this luscious custard, including muhallabieh (as it’s called in Jerusalem), sutlaj or sutlach. No matter what it’s called, it’s creamy and wonderful and I can eat it by the bowlful.

When I spotted the recipe in Jerusalem, I knew I had to make it. Traditionally, malabi is flavored with rose water and topped with a drizzle of sweet syrup and pistachios. Since I had Thanksgiving flavors on my mind when I was dreaming about a dish of malabi, I came up with a variation using cranberries and maple syrup as a topping and swapped out the rose water for vanilla. I also used cream in place of water with the milk, making it rather like a rich panna cotta. The pudding here is made with milk, cream, sugar, vanilla and cornstarch and whisked together over heat until smooth and custardy (this happens quickly, so be sure to remove from heat the moment it thickens to avoid lumps).

For the topping, I stirred together fresh cranberries (such pretty little jewels!) and maple syrup over medium heat until the berries were bursting and bubbling away. Both the pudding and topping can be made ahead and chilled before layering. I spooned the pudding into wine and champagne glasses for an elegant dessert and then topped each with a smooth layer of the cranberries and a scatter of chopped pistachios.

The bright, tart flavor of the cranberries contrasts nicely with the creamy sweetness of the pudding, while the pistachios add crunchy texture. The cheery red and white colors make this a merry dessert for Christmas or New Year’s Eve, too.  And with the frigid cold we’re having outside now, I don’t need any reminders that December has indeed arrived!

Cranberry Malabi
Serves 6
Adapted from Jerusalem: A Cookbook
By Yotam Ottolenghi and Sami Tamimi

6 tablespoons cornstarch
2 cups whole milk
3/4 cup heavy cream
6 tablespoons sugar
1 teaspoon vanilla
3 cups fresh cranberries
3/4 cup maple syrup
3 tablespoons unsalted pistachios, roughly chopped

For the pudding, whisk the cornstarch together with 6 tablespoons of the milk until it forms a paste. In a saucepan, stir together the rest of the milk, cream, sugar and vanilla and warm it over medium heat until it begins to steam. Whisk in the milk/cornstarch paste and keep stirring until it turns to custard. I found this happened very quickly, so be ready to pull it off the heat. Pour the pudding into 6 pretty glasses or dishes. It’s nice to use clear glass so you can see the contrast in colors. Cover and place in the fridge to chill.

For the topping, stir the cranberries and maple syrup together in a saucepan over medium high heat. Bring to a boil and then lower the heat and let simmer for about 10 minutes. The berries will start popping, so stir often to prevent sticking and mash them gently against the side of the pan with a wooden spoon. When the sauce has thickened, remove from heat and chill.

Both the pudding and sauce can be made the day before. When ready to serve, divide the sauce between the 6 custards and gently smooth. Garnish each with a sprinkle of chopped pistachios and serve.

Caramel Pudding (Karamellpudding) and a Norwegian Christmas

Six years ago, we hosted a terrific exchange student for a year from Norway named Maren. She was a senior in high school at the time and now she’s halfway through law school in Bergen, Norway (I’m a proud mama!).

As December rolled in, we shared Hanukkah with her, and she shared her Norwegian Christmas traditions with us. Our boys had never had a Christmas tree before, so it was their chance to go out with Maren and pick out a tree from a Christmas tree farm that sets up near our house. We walked through the rows of trees, enjoying the scent and beauty of the evergreens and searching for just the right tree -- we chose a Norway Spruce of course, and had fun decorating it with Norwegian flags and lights. It was truly a beautiful tree.

Maren also told us about all the festive dishes she enjoyed at this time of year, such as risgrot (rice porridge), seven kinds of cookies, lefse with brown cheese and butter, lynogtordenkake (a layered yellow cake with meringue and cream) and other tortes and puddings. I was in heaven hearing about all these wonderful treats. It was clear ... we had to have a party!

Maren’s mother, Yngvil, sent family recipes and Maren and I began shopping and baking. In the days leading up to Christmas, Maren’s family also mailed little Advent gifts for Maren, Sam and Isaac to open.

On the evening of the party, seventy friends crowded into our little house. I should probably mention 90% of our guests were Jewish! Well, Maren led the way and I must say it was a Fantastic Party! The table overflowed with cookies, tortes, cakes, cheeses, breads, herring salads and a gingerbread house. Children licked candy canes, we all kissed under mistletoe and the air was filled with talking, laughing, good cheer and shouts of “L’chaim” and “Gledelig Jul” (OK, only Maren was saying “Gledelig Jul”).

My favorite dessert from the evening was karamellpudding, or caramel pudding. Custard is a weakness of mine that I happily embrace! Maren’s family serves this dessert on Christmas evening and it is delightful. It’s a flan-like pudding with a smooth, silky texture and lightly sweet flavor. It needs to be prepared the day before to have time to chill overnight. Serve it with whipped cream and some fresh berries.

Eating a spoonful of this festive dessert just now I let out a deep sigh. It brings back such warm memories of the famous Jewish Norwegian Christmas party and the year our family shared with Maren. Lots to savor!

We are heading out for Australia now to learn about how they celebrate Christmas. Wishing all of you a Happy Hanukkah, a Gledelig Jul and very Merry Christmas, mates!

Caramel Pudding (Karamellpudding)
From Maren’s mom, Yngvil
Serves 4-6

1/2 cup plus 1 tablespoon sugar
2 1/2 cups whole milk
4 eggs
1 teaspoon vanilla extract
Whipped cream for serving

Preheat the oven to 250 degrees. Pour 1/2 cup sugar into a loaf pan and place it over low to medium heat until it melts and turns light golden brown. Watch it closely so it doesn’t burn. When melted, tip the pan to swirl it around and cover the bottom. Wear oven mitts and be very careful. Set the pan aside. The sugar will harden and possibly crack.

In a medium sauce pan, stir together the milk and 1 tablespoon sugar. Heat it over medium high heat to just a boil. Remove from heat and set aside to cool.

Whisk the eggs and vanilla together. When the milk mixture has cooled, whisk the eggs and vanilla in. Pour it into the loaf pan and set the pan in a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the loaf tin. Bake for about 2 1/2 hours, until the pudding is set.

Remove the pan from the water bath and let cool. Cover and chill overnight. When ready to serve, run a knife around the edge carefully to loosen the pudding. You can set the bottom of the pan in some warm water if needed to loosen the bottom. Place a serving platter (one with a lip or that is wide enough for the sugary syrup that will come out) over the loaf pan and flip to unmold it. Serve with whipped cream.

Nibs & Seeds Chocolate Bark and Spiced Curry Cocoa Mix – Time for Holiday Gift Making!

December is here and the holiday season is buzzing already. I love the festivity and lights during this time of year. I just brought our Hanukkah box in from the garage and am having fun pulling out the colorfully painted dreidels, the Hanukkiahs my sons made from clay when they were little, cookie cutters and familiar decorations. Listening to Pink Martini sing “Ocho Kandelikas” has me in the holiday spirit, too.

It’s time to begin my holiday gift making. I always appreciate receiving handmade gifts - I know that someone used their talents and personal touches to create a gift that is meaningful and unique (and delicious!). So pull out your Mason jars, spice bottles, gift bags and ribbons!

I have two recipes to share with you today: Nibs & Seeds Chocolate Bark and Spiced Curry Cocoa Mix. I’ve made a variety of chocolate barks over the years – toasted coconut and macadamias, chilies and cinnamon, pistachios and dried cherries – and this year I decided to try something new with a roasted, crunchy flavor.

Cacao nibs have become my go-to snack to nibble on when I crave some chocolate. They are wonderful to include in granola, to top your vanilla ice cream or yogurt or to roll a log of goat cheese in for a quick appetizer. I could go on and on about cacao nibs!

I also have roasted pumpkin seeds on my mind from Halloween which leads me to think about other seeds. Flax seeds have health benefits and add some lovely texture, so why not include them, too? And with a sprinkling of coarse grey sea salt this bark is complete. I usually prefer very dark chocolate (85-90%) but when making bark for gifts, I use 72%. The large bars at Trader Joe’s are wonderful to stock up on this time of year.

I was inspired to make homemade cocoa mix by Jennifer Reese in her new book, Make the Bread, Buy the Butter. I read her book cover-to-cover in almost one sitting and loved it. I promise to write more about it in another post – lots to share! Jennifer’s recipe is for classic hot cocoa, and I decided to take it a step further and spice it up with cinnamon and curry powder. It is fragrant, delicious and just a little bit different.

Some other gifts from the kitchen that I am making are granola, dukkah spice mix, chipotle spice rub, cacao nib brittle and cranberry bread. I do love spending time in the kitchen during this time of year. Happy December to you!

Nibs & Seeds Chocolate Bark
Makes 2 1/2 - 3 dozen pieces

1 pound dark chocolate
1/4 cup toasted pumpkin seeds
1/8 cup flax seeds
1/4 cup cacao nibs
1/2 teaspoon coarse grey sea salt
Gift bags to package it

Line a rimmed baking sheet with foil.

In a medium saucepan, melt the chocolate over very low heat, stirring often and being careful to not scorch it. When most of the chocolate is melted, remove from the heat and keep stirring to melt the remaining pieces.

Reserve a few of the seeds and nibs to sprinkle on top. Stir the rest of the seeds and nibs into the chocolate. Pour the chocolate mix onto the prepared baking sheet and use a spatula to spread evenly. Sprinkle the reserved seeds and the salt over the top.

Pop the pan in the refrigerator for about an hour or until solid. When ready to package, break the chocolate into pieces. You can also score the chocolate with a knife (perhaps 4x8) and break along the lines if you’d like more uniform pieces. Store at room temperature in an air tight container.

Spiced Curry Cocoa Mix
Adapted from Make the Bread, Buy the Butter
By Jennifer Reese
Makes 2 1/2 cups mix for about 15-20 cups of cocoa

1 1/2 cups dark brown sugar
1 cup unsweetened cocoa powder
2 teaspoons kosher salt
2 teaspoons cinnamon
3 teaspoons curry powder
Small jars with lids for packaging

Sift all of the ingredients together into a bowl. Store in an airtight container, such as a lidded jar. You can give it as gifts in smaller Mason or Weck jars – just add a tag with instructions.

To make the cocoa, use 2-3 tablespoons per cup of hot milk and stir.