There are so many photos and recipes for barks around holiday time...any holiday. They're easy to make, fun to eat, your kids can help and they make great gifts. When I saw this bark on Dawn's Vanilla Sugar blog I was certain I'd never seen (or tasted) anything like it. She's so darn clever! I was half way there...gingersnaps in the pantry and I'd made some gingerbread cupcakes a couple weeks ago and froze them for the holidays. All I needed was some white chocolate.
My friends, this bark is totally scrumptious! Perfect balance of a crisp base, lovely white chocolate and soft gingerbread crumbs on top. Really, I had to give it away immediately so I didn't eat all of it!
Dawn's Gingerbread Bark
From Vanilla Sugar Blog
Ingredients:
2 cups finely crushed gingerbread cookies (use a hard cookie)
1 stick (8 ounces) unsalted butter, melted
a few generous dashes of cinnamon
a couple pinches of sea salt
1 cup high quality white chocolate chips or chunks (Ghirardelli is good)
1-2 tablespoons half & half or heavy cream
½ - 1 cup of gingerbread cake crumbles (I used some gingerbread cupcakes I'd made)
Method:
For the crust:
Preheat oven to 350 degrees.
Mix the crushed gingerbread cookies with the melted butter, add the cinnamon and a couple pinches of sea salt.
Using a 8 or 9 inch tart pan (one with a removable bottom is perfect), spray with nonstick spray. Place the crust mixture into the bottom and spread evenly in pan, making sure to get all the corners.
Bake for 12-16 minutes or until crust is almost crisp.
Remove from oven and let cool.
Temper the white chocolate with the half & half until you have a nice white glossy ganache. Using a spatula, spread the ganache over the cookie crust evenly.
Try not to let it go to the sides of pan if you can. While chocolate is still warm, sprinkle the top of the bark with the gingerbread crumbles. (Dawn used a lot less gingerbread than I did.)
Let set up at room temp for a bit, then transfer to fridge to harden.
It's a day for giving thanks for our many blessings.
I wish all of you a Happy Thanksgiving filled with friends and family around the table.
"What we're really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving?" -- Erma Bombeck
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Pears are absolutely delicious right now, so I decided my Thanksgiving post would be a recipe you could use anytime for the coming holidays. Perfect with a glass of wine, these are some of my favorite flavors: pears, blue cheese and walnuts.
Pear, Blue Cheese, and Walnut Rugelach
From Baking Moment
Ingredients:
For the Pear Filling:
4 bartlett pears
2 tablespoons unsalted butter
3 tablespoons light brown sugar
pinch of kosher salt
For the Dough:
1 cup (2 sticks) unsalted butter, softened
6 ounces cream cheese, softened
4 ounces blue cheese, slightly softened
2 tablespoons honey
2 cups all-purpose flour
¼ teaspoon kosher salt
And:
egg wash (1 egg beaten with 1 tablespoon heavy cream, milk, or water)
1 cup walnut pieces, finely chopped
Method:
To Make the Filling:
Peel and core the pears. Shred with a box grater or food processor. Heat a small skillet on medium high heat with the butter. Add the pears, brown sugar, and salt and cook until slightly softened. Drain off any excess liquid and refrigerate until chilled.
To Make the Dough:
Cream the butter, cheeses, and honey in a large mixing bowl until smooth. Add the flour and salt and mix until combined.
Divide the dough into 4 equal balls and refrigerate for one hour. Roll each ball to a thickness of 1/8 inch, and top with an even layer of pear filling. Cut into quarters, and then cut each quarter into thirds. Starting at the widest end of each triangle, roll gently towards the point and then shape into a crescent.
Refrigerate for 30 minutes minimum.
Preheat the oven to 350 degrees F.
Brush the rugelach with egg wash and top with chopped walnuts. Bake for 18-22 minutes, or until golden brown.
Can be served warm or at room temperature.
If you're not having a huge group at the Thanksgiving table, this recipe might fit the bill. Game hens in place of turkey have always been my answer when cooking for two or three. (Unless you love those turkey leftovers!) Here you have the individual servings everyone loves and even a little stuffing, made with apples, cider and some cheese. The side dish of corn maque choux is divine...please try it even if you don't serve it with the game hens.
Cornbread-Stuffed Cornish Game Hens with Corn Maque Choux
By Bruce Aidells for Bon Appétit, October 2008
Ingredients:
Stuffing:
3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 1/2 cups diced peeled cored Granny Smith or Golden Delicious apples
2 teaspoons chopped fresh sage
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
4 cups 1/2-inch cubes purchased cornbread or corn muffins (about 11 ounces)
1 large egg, beaten to blend
1/2 cup (packed) coarsely grated sharp cheddar cheese (about 2 ounces)
6 tablespoons (about) fresh apple cider or fresh apple juice
Game hens:
4 1 1/4- to 1 1/2-pound Cornish game hens, rinsed, patted dry
1 tablespoon chopped fresh sage
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 bacon slices, each halved crosswise
Corn Maque Choux recipe below.
Method:
For stuffing:
Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until beginning to color, about 5 minutes. Add apples; sauté until beginning to soften, about 3 minutes. Mix in sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper; transfer to large bowl. Let stand until almost cool, about 10 minutes.
Mix cornbread into vegetables. Add egg and toss to blend. Mix in cheese, then enough apple cider by tablespoonfuls to form stuffing that is moist but not wet.
Game hens:
Sprinkle cavity of each hen lightly with salt and pepper. Pack 1 cup stuffing into each (place any leftover stuffing into buttered ramekins and cover with foil). Skewer cavities closed with toothpicks or turkey lacers. Tuck wing tips under; tie legs together to hold shape. Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens.
Preheat oven to 400°F. Heat oil in large nonstick skillet over medium-high heat. Place 2 hens in skillet. Sauté until brown, turning often with wooden spoons (to prevent tearing skin), about 10 minutes. Transfer to rimmed baking sheet, breast side up. Repeat with remaining hens. Drape 2 bacon strip halves over breast of each hen. Using kitchen string, tie bacon strips in place. (Place any ramekins of stuffing on baking sheet with hens.)
Place hens (and extra stuffing) in oven. Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes. (Roast stuffing 30 minutes.) Cut strings off hens. Transfer hens to plates. Spoon maque choux around hens and serve with extra stuffing.
Corn Maque Choux
Ingredients:
2 tablespoons (1/4 stick) butter
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 cups fresh corn kernels (cut from 3 medium ears of corn)
3/4 cup heavy whipping cream
1 teaspoon chopped fresh thyme
1/2 teaspoon (or more) hot pepper sauce
1 green onion, finely chopped
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Coarse kosher salt
Method:
Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
