Peppered Wreath Cookies

 I love the spicy kick that black pepper gives these cookies.  They will be a big hit over the holidays!

From Food and Drink Holiday 2022

2 3/4 cups (675 mL) all-purpose flour, plus extra for dusting
1/2 tsp (2 mL) freshly ground black pepper
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) ground cloves
1 cup (250 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
1/4 cup (60 mL) light brown sugar, lightly packed
1 large egg
1/2 tsp (2 mL) pure vanilla extract
2 cups (500 mL) icing sugar
3 tbsp (45 mL) whole milk
White nonpareils or sprinkles (optional)

1. Combine flour with pepper, salt and spices in a small bowl. Set aside.
 
2. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium speed until smooth, 1 minute. Stop and scrape down sides of bowl. With machine on medium-low, add egg and vanilla, and mix until almost combined. Gradually add flour mixture and mix until dough comes together. Divide dough in half and shape into discs. Wrap in plastic and refrigerate 1 hour.
 
3. Arrange racks in top and bottom thirds of oven. Preheat to 350°F (177°C). Line two baking sheets with parchment.
 
4. Lightly flour work surface. Working with one disc at a time, roll out dough to 1/4 inch (5 mm) thick. Using a 2 3/4-inch (7-cm) scalloped-edge cutter, cut into rounds. Using a 1 1/2-inch (4-cm) scalloped-edge cutter, cut out centres of each round. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Refrigerate 20 minutes. Gather and re-roll scraps then cut out more wreaths, repeating until dough is used up.
 
5. Bake in the top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 14 to 16 minutes. Let cool on baking sheets 5 minutes then transfer to a rack and cool completely.
 
6. Whisk icing sugar and milk in a small bowl until smooth. Using an offset spatula, spread evenly over cookies, pushing to edges. Transfer to rack and immediately sprinkle with nonpareils, if using. Let stand until dry to the touch, at least 20 minutes. (Cookies will keep at room temperature in an airtight container up to 5 days.)

Makes 36 cookies

Beef Kabobs with Horseradish Sauce

These are packed with flavour and I love the horseradish/yogurt sauce to go with them.  A fun and quick meal to make on the BBQ.  From Canadian Living/The Barbecue Collection.

2 cloves garlic
1/2 tsp coarse sea salt
4 tsp mined fresh rosemary
1 tbsp olive oil
1 tsp pepper
450 g Beef top blade flatiron grilling steak or beef flank marinating steak, cut into 1 inch cubes

Horseradish Sauce:
2 tbsp each sour cream and 2% Greek Yogurt
1 tbsp minced fresh chives
1 tbsp extra hot prepared horseradish

• On cutting board, coarsely chop garlic; sprinkle with salt.  With flat side of knife or fork, mash into paste.
• In large bowl, stir together garlic paste, rosemary, oil and pepper; toss with beef until coated.  Marinate for 30 minutes.
• Thread onto skewers.  Grill on greased grill over high heat, turning once, until desired doneness, about 7 minutes for medium rare.

Horseradish Sauce:

• Stir together sour cream, yogurt, chives and horseradish.  Serve with kabobs.

Spicy Collards and Kale

I wasn't able to find collards at my little grocery store but I did find Swiss Chard and substituted it.  It worked out really well.  I haven't had a chance to try collards but will give it a try when I get a chance.  This is a great spicy dish with lots of flavour and texture.  I also didn't have Nando's Peri-Peri sauce but used good old Tabasco sauce instead.  From Fresh Juice Magazine 2013.

3 medium cloves garlic, minced
1/2 tsp sea salt
1 bunch kale, washed and centre stems removed
1 bunch collard greens, washed and centre stems removed
1/4 cup extra virgin olive oil
1 small onion, diced
1 medium red pepper, cut in 1/2 inch cubes
1 1/2 tsp Nando's Peri-Peri Sauce

1. On chopping board using back of knife or with mortar and pestle, mash garlic and salt until coarse paste; set aside.
2. Stack kale and collards in bunches, roll tightly lengthwise, like a cigar, and slice thinly crosswise; set aside.
3. In large skillet over medium, heat oil.  Add onion and garlic paste; stir until soft and starting to become golden, about 2 minutes.  Add red pepper; stir for about 45 seconds. Add kale and collards; cook for about 1 minute, using tongs to separate ribbons of greens and fold in with onion mixture.  Add hot sauce; toss to combine.  Cook until greens are slightly wilted and vibrant green, 3 minutes.  Remove from and adjust seasoning to taste, if desired.  Serve warm.

All Dressed Shoestring Chips

These are excellent just on their own or on a side!  From Food and Drink Winter 2012.

2 large potatoes, peeled if desired
1/4 tsp dried oregano leaves
1/4 tsp sweet smoked paprika
1/4 tsp fine sea salt
1/8 tsp cayenne
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp black pepper
8 cups canola oil

1. For best shoestring chips, use a mandoline fitted with the julienne blade.  Slice potatoes, then place in a bowl of ice cold water for about 30 minutes.  Line a baking sheet with paper towels. Stir spices together.
2. Place oil in a large deep pan such as a Dutch oven or follow instructions on deep fryer.  It should not come more than a third up sides of pan and needs to be 1 1/2 inches deep.  Set over medium. Heat oil to 350 to 360 F. using a deep fry thermometer or drop a cupe of bread into the oil - it should turn brown in about 1 minute.
3. Drain potatoes very well and pat dry really well.  Using large tongs, add about a third of potatoes to oil.  Fry, stirring occasionally until golden brown, 4 to 5 minutes.  Using a large slotted spoon or tongs, remove potatoes and place on paper towel lined baking sheet.  Pat any excess oil.  Place chips while hot in large bowl.  Toss with a third of the spice mixture.  Repeat with remaining potatoes.  Best eaten right away.

Makes 3 to 4 cups

Chocolate Dipped Nut Brittle with Sea Salt

Be careful - this is highly addictive!

½ cup walnut pieces

½ cup pecan pieces

½ cup pine nuts

½ cup slivered almonds

¼ cup unsalted butter cut into pieces

1 tbsp vanilla extract

1 tsp baking soda

1 ½ cups granulated sugar

½ cup white corn syrup

1 cup semi sweet chocolate pieces

1 tsp sea salt

1. Preheat oven to 350F.  Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 min.  Stirring once. Let nuts cool completely.
2. Line a shallow rimmed 15 ½ x 10 baking sheet with parchment paper and grease lightly with butter.  In a small bowl, place butter, vanilla and baking soda (no need to blend; set aside.
3. In a heavy bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup water to a boil, uncovered.  While sugar cooks, brush down the sides of pan with cool water.  Boil sugar over high heat until it turns a light amber colour about 12 min.  Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy).  Stir in nuts until coated and spoon mixture onto prepared baking tray.  Spread brittle as thinly as possible.  Let brittle cool completely at room temperature.
4. Melt chocolate chips in microwave on medium, stirring every 10 sec. until melted.  Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment lined baking tray.  Sprinkle lightly with sea salt and allow chocolate to set.