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You are here: Home / Archives for holiday

Holiday Recipes: Sugar & Spice

Recipes by Robin Asbell

chocolate peanut brittle

Spice up your holiday spread with much-loved classic treats like this Chocolate Glazed Nut Brittle.

By Robin Asbell and posted by permission from welcometothetable.coop. Find recipes and articles about your food and where it comes from at welcometothetable.coop.

Chocolate Glazed Nut Brittle

A recipe of decadent brittle makes wonderful gifts, a little goes a long way! Portion and package festively for teachers, coworkers, and friends.

Makes 2 1⁄2 pounds (approx. 27 servings).
Prep time: 1 hour;
20 minutes active

INGREDIENTS
  • 2 cups sugar
  • 1⁄2 cup water
  • 1 stick unsalted butter
  • 1⁄3 cup light corn syrup
  • 1⁄2 teaspoon baking soda
  • 2 1⁄2 cups roasted salted peanuts or cashews plus
    an optional 1⁄4 cup, finely chopped
  • 8 ounces dark chocolate, melted
METHOD
  1. Line a large sheet pan with a rim with parchment paper.
  2. In a 2-quart saucepan, combine the sugar, water, butter and corn syrup and bring to a boil to create caramel. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300°F on a candy thermometer, about 10 minutes. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto the prepared baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Let cool completely, about 30 minutes.
  3. Spread melted chocolate over the brittle, sprinkle with the finely chopped nuts, if using, then chill. Break the brittle into large shards. Store in airtight containers for up to two weeks.

Gingerbread Cookies

Makes 48 3-inch cookies.
Prep time: 1 hour

INGREDIENTS
  • 1 1⁄2 cups unbleached flour
  • 1 cup whole wheat pastry flour
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄4 teaspoon ground cloves
  • 1 stick unsalted butter, softened
  • 1⁄4 cup light brown sugar
  • 1⁄2 cup molasses
  • 1 large egg
shortbread snowflake cookies

Royal Icing

  • 2 cups powdered sugar, approximately
  • 1 large pasteurized egg white or 2 1⁄2 tablespoons meringue powder
  • 1⁄4 teaspoon lemon juice
  • 2 tablespoons water, approximately
METHOD
  1. In a large bowl, mix together flours, baking soda, baking powder, salt and spices. Using a stand mixer or an electric beater, cream butter until soft, then add brown sugar and beat until well-mixed. Add molasses and beat, scrape down and add egg, beat again until combined. Stir in the flour mixture. Divide dough into four rectangular pieces, place between sheets of parchment and roll out 1/4" thick. Stack sheets of dough on a baking pan and chill for 3 hours.
  2. Preheat oven to 350ºF. Lay sheets of dough on counter, remove top layer of parchment and use a cookie cutter to cut into shapes. Using a thin spatula, transfer cookies to parchment-lined baking sheets. Repeat process with scraps.
  3. Bake 12 minutes, switching the pans between oven racks halfway through. When cookies are puffed and look dry, remove and cool on the pan for five minutes, then move cookies to a cooling rack.
  4. Using a stand mixer or electric beater, mix powdered sugar with egg white or meringue powder. Mix in lemon juice and water, a tablespoon at a time, to reach desired consistency. Transfer icing to a piping bag with a small round tip and use to draw outlines on the cookies.

Poppy Seed Rugelach

Rugelach, a traditional Jewish treat, can also be filled with chocolate chips, walnuts, arzipan, or fruit preserves.

Makes 24 cookies.
Prep time: 6 hours (includes chilling);
1 hour active

plate of rugelach
INGREDIENTS
  • 1 1⁄2 sticks butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups flour
  • 1⁄2 cup sugar
  • 1⁄4 teaspoon salt
  • 1⁄2 cup poppy seeds
  • 1⁄4 cup milk
  • 3 tablespoons honey
  • 2 tablespoons raisins, chopped
  • 1⁄2 teaspoon lemon zest
METHOD
  1. Cream butter and cream cheese together until fluffy. Add flour, sugar, salt and beat to combine. Form 2 disks, wrap in plastic wrap; chill 4 hours.
  2. In a coffee grinder, grind poppy seeds coarsely then heat in a pan with milk, honey, raisins, and zest. Stir over medium-low until thickened, approx. 20 minutes, then cool completely.
  3. Preheat oven to 325ºF and line two sheet pans with parchment. Roll out dough to make two 12" rounds about 1⁄8" thick, then spread each with half the filling. Use a pizza cutter to cut each round in 12 wedges. Roll up each piece from the wide end, bend in tips to make a crescent. Place on pan, chill 1 hour.
  4. Bake for 40 minutes, switching the pans between oven racks halfway through.
  5. When done, cool cookies on pan for 10 minutes, then transfer to cooling racks.
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RECIPES| SALES chocolate| cookies| gingerbread| holiday| nut brittle| recipes| rugelach

Holiday Wines: Maysara Winery and Momtazi Vineyard

by Vic Hubbard & Tim Johnson, The Co-op Wine Guys

December 2017
Maysara vineyard, McMinville AVA, Willamette Valley, Oregon

On April 1, 1997, Moe and Flora Momtazi bought 496 acres of abandoned wheat fields just south of their home in McMinnville, Oregon, and established Momtazi Estates. By the end of the summer of 1999, over 120,000 grapevines had been grafted in greenhouses and planted in the vineyard. Upon purchase, the land had already been chemical-free for seven years, and the Momtazis have made certain to keep it that way by using intensive biodynamic farming methods.

The Momtazi Vineyard in Oregon’s Willamette Valley is considered one of Oregon’s top vineyards.

Planted by Iranian immigrants Moe and Flora Momtazi in 1997 on 400-plus acres of abandoned wheat fields southwest of McMinnville, the Momtazi vineyard has become not only the origin of some of the most sought-after grapes in the valley, but a showcase for biodynamic and organic agriculture.

With the family history of farming and stewardship of the land learned over generations of family farming in Iran

With the family history of farming and stewardship of the land learned over generations of family farming in Iran, the Momtazis have been farming biodynamically from the day they planted the vineyard. This cosmological method of organic farming replaces chemical intervention with teas brewed from medicinal plants and compost from the estate. Nothing is brought in from outside as the farm is thought of as a closed system.

maysara winery and momtazi vineyard

(from left) The Momtazi daughters—Naseem, Hannah, and Tahmiene—now run the vineyard, winery, and gorgeous tasting room and event venue in partnership with their parents Moe and Flora Momtazi.

Photos courtesy of maysara.com.

The Momtazi’s dedication to this mostly untested (at the time) method of viticulture has served as a role model and influence to many other growers both domestic and international. And, the proof is evident, not only in the quality of the grapes but in the low environmental impact.

While the Momtazis sell most of their grapes to many of Oregon’s most esteemed producers, they also produce wine under their own label: Maysara (Persian for winery). We have selected two Maysara wines to feature for the holidays. These are not only delicious additions to holiday meals, but make great gifts for wine lovers.

Learn more at maysara.com.

Maysara Arsheen Pinot Gris 2015

maysara pinot gris wine

Demeter Certified Biodynamic, estate grown, Willamette Valley, Oregon. $16.95

Pinot gris has become Oregon’s signature white grape, but rarely do we see it made in this off-dry style. This old-world style is similar to the wines of the Alsace region of France. The beauty of this wine is its complexity. Fermented and aged in
egg-shaped concrete tanks, this wine has lemon balm-like richness. It seems to gravitate between slightly sweet and dry as diverse flavors and aromas emerge and seem to linger. Look for tropical components, guava, papaya, orange; tree fruit like nectarine and peach; and floral aspects such as marigold. Good base of minerality and acidity adds verve and counters the sweetness.

This wine lends itself to spicy foods. Thai or Indian dishes like curry for example. Also, this is a crowd pleasing wine with roasted chicken or turkey, rich seafood such as halibut or scallops, or try it with holiday ham.

Maysara 3° Pinot Noir 2015

pinot noir wine

Demeter Certified Biodynamic, estate grown, Willamette Valley, Oregon. $18.95.

Crafted by the Momtazi’s three daughters, who now run the day-to-day operation of the winery and vineyard, the beauty of this wine is its vibrancy. It is fresh and lively, and is pleasing and refreshing on the palate. This is a pinot with a bit of weight to it. Tannins and acidity are nicely integrated. Fruit aspects like bing cherry and strawberry, and floral and spice aspects like hibiscus and saffron are intertwined with hints of aromatics reminiscent of smoked meat.

This light-to-medium-bodied red is versatile with food. Try with wild salmon, mushroom dishes, poultry, cranberries, and light cheeses. Good with lighter foods, but pinot noir also does well with more substantial foods like grilled meats. The Momtazis even recommend it with curry.

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SALES| WINE, BEER, & SPIRITS biodynamic| holiday| Pinot Gris| Pinot Noir| wine

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