Chili Cheese Quiche

If you haven’t had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired of it. This recipe takes the classic chili con carne and turns it into a quiche which makes an ideal winter meal, right?

Cornmeal crust is the perfect foil for meaty and cheesy savory pies. Not only is the rustic texture and flavor of cornmeal pastry a nice change, but it also helps if you have something that is super juicy to avoid soggy bottom pies.

If you like quiche and cornbread, you’ll love this. The cornmeal crust gives a sort of cornbread feel while maintaining the flaky composure that any great crust should have. This is one of my favorite crusts to use for savory pies, tarts and galettes.

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Chili Cheese Quiche
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Course Main Dish
Cuisine American
Servings
Ingredients
Cornmeal Pastry
Eggs/Milk
Course Main Dish
Cuisine American
Servings
Ingredients
Cornmeal Pastry
Eggs/Milk
Votes: 1
Rating: 5
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
  1. In a large skillet, sauté beef, onion & garlic until meat is cooked & any liquid has evaporated. Stir in spices, corn, tomato sauce, beans. Remove from heat & allow to cool slightly. Grate cheese.
Eggs/Milk
  1. Whisk together eggs, milk & seasoning.
Assembly
  1. Preheat oven to 350 F.
  2. Roll out pastry to fit a 9-inche quiche pan. Place filling mixture in crust; sprinkle with cheese then pour milk mixture over the cheese.
  3. Bake for about 45 minutes or until set. Top with more grated cheese if you wish.

Persimmon Lemon Mini Hand Pies

Let’s face it: we live in a world of portable food. Much like with many heritage recipes, there’s room for debate about how to make a proper hand pie. Historically, hand pies were primarily created with reconstituted dried fruit–apples, peaches–since fresh fruit often is too wet to be supported by the delicate pastry. Today, a blend of dried and fresh fruit (or a generous amount of thickener) yields a nicely balanced mixture of flavors and texture.

Hand pies are very often deep fried, but can be skillet fried (preferably in cast iron) or baked for those who are wanting something more health conscious. The dough is typically an adapted form of biscuit dough instead of traditional pie crust, which is better able to withstand the frying process without splitting or leaking filling.

Persimmons are typically in season from September to December. As soon as I see them at the grocery store, I just can’t resist making them into something special. Using my favorite cornmeal pastry gives them a bit of an interesting crunch and balances out the sweet persimmon filling.

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Persimmon Lemon Hand Pies
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
  2. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. This dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
Persimmon Filling
  1. In a skillet, melt butter & sprinkle sugar evenly over it. Add peeled, sliced persimmons & sauté until liquid is bubbling & lightly golden. Reduce heat & continue cooking until persimmons are tender (if you wish, thicken any juices with cornstarch). Add 5-spice & salt. At this point you can either mash persimmons to make a filling or you can puree them in a food processor,
Assembly/Baking
  1. Prepare egg wash. Remove pastry from fridge & roll out to 1/8-inch thickness. Using a 3-inch cookie cutter, cut into 18 rounds. On each round place a heaping teaspoon of persimmon filling. Fold in half & seal with your fingertips. Place the mini hand pies on a parchment lined baking sheet & keep in the fridge or freezer while you continue to make the rest of the pastries.
  2. Preheat oven to 375 F.
  3. Brush egg was all over the pastry crusts. Bake for about 12 minutes or until crust is golden brown. Remove from oven & place pastries on a wire rack to cool.
Lemon Glaze
  1. Grate lemon to make lemon zest for top of pastries. In a small dish combine powdered sugar with enough fresh lemon juice to make a runny glaze. Dip pastry tops in glaze then sprinkle with lemon zest & silver dragees.

Beef & Potato Wellington

Today, November 24th, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.

Here in Canada, we have already enjoyed our Thanksgiving in October but I thought it would be nice to acknowledge their holiday with posting a special meal.

While a classic beef wellington makes for a elegant dinner, it is easy to re-create a Wellington into a gourmet, hearty meal but on a more reasonable every day budget & time frame. Rather than using an expensive steak cut, this beef wellington recipe uses inexpensive ground beef and puff pastry sheets. The ground meat can be changed to ground pork, chicken, turkey or sausage. The list of additions to the meat is endless ranging from mushrooms to cheese. Some bacon mixed with the beef gives the dish that nice bacon impact that is very tasty.

This classic beef wellington-revisited is not only delicious but decadent. It is so good with a mushroom gravy.

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Beef & Potato Wellington
Instructions
  1. Thaw puff pastry overnight in refrigerator. Cook potatoes & mash with grated cheese, salt & garlic powder. On a piece of parchment paper, roll potato/cheese mixture into a log shape. Set aside, keeping warm.
  2. In a large saucepan, cook bacon until browned but not real crisp; drain on paper towel then chop & set aside.
  3. Sauté onions, mushrooms & garlic in bacon drippings; set aside. Add beef to saucepan & scramble fry until browned, stirring to break up & moisture has evaporated. Remove from heat.
  4. Add vegetables back to saucepan along with flour, beef broth powder, beaten egg, bacon & seasonings. Combine well.
  5. Preheat oven to 375 F.
  6. On a sheet of parchment paper, roll out puff pastry thin but not so it will break when filled. On one end (which becomes the center underneath the roll) spoon a layer of meat mixture. Next, lay the mashed potato 'log' on top. Spoon the rest of the meat mixture on top & around the sides, lightly patting it into the potato log.
  7. Taking hold of the pastry (that is already tucked underneath), wrap it over top & tuck the edge in underneath to join up with the other pastry edge. Pinch together the open ends, leaving a bit of a gap to allow steam to escape.
  8. Make egg wash & brush liberally over pastry. Lift the 'wellington', using the parchment paper to a baking sheet.
  9. Bake for about 45 minutes or until nicely browned. Remove from oven, cover lightly with a sheet of foil for about 10 minutes. Slice & serve with a mushroom gravy if you wish.

Cheddar Pear Tart

Why do we eat cheese with fruit? Most people don’t question the notion. Our earliest image of enjoying cheese is a still-life of a glass of wine, a slab of cheese (probably brie), and a fat cluster of grapes.

We eat fruit with our cheese because the combination of flavors are complementary, because the fruit brings out certain notes in the cheese, or vice versa. You have sweet and juicy against salty and savory, firm versus soft, nutty with candylike, and so on and so forth.

This sweet pear and cheddar tart is the best of both worlds. Bosc pears are beautiful; they have a crisp, dense, slightly grainy texture with a sweet flavor and subtle hints of fall spices. So I’m thinking why not make it a trio? Port wine is a sweet, red, fortified wine from Portugal that pairs wonderfully with aged cheddar cheese. What’s not to like??

This elegant pear tart is topped with cheddar streusel and served with a raspberry-port wine sauce.

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Cheddar Pear Tart
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Course dessert
Cuisine American
Servings
Ingredients
Raspberry-Port Wine Sauce
Cheddar Streusel
Course dessert
Cuisine American
Servings
Ingredients
Raspberry-Port Wine Sauce
Cheddar Streusel
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Instructions
Sauce
  1. Puree raspberries in a blender. Pour into a wire sieve placed over a bowl to remove seeds. Add port wine to raspberry juice. Chill. Alternatively, whisk in cornstarch & place in a small saucepan. Heat, stirring constantly until sauce cooks & thickens. Set aside to cool.
Tart
  1. Line a tart pan with a removable bottom with foil paper then a piece of parchment paper. Spread 170 gm of the shredded cheddar cheese evenly in bottom of lined pan. Chill.
  2. Prepare pears & place in a large bowl, toss pear slices with lemon juice if using. Layer pears over shredded cheddar in baking pan. Chill.
  3. Preheat oven to 400 F.
  4. In a medium bowl, combine flour, sugar, 5-spice & 60 gm shredded cheddar cheese; cut in butter & sprinkle over pears.
  5. Bake for 50-60 minutes until top is browned. Cool on a wire rack.
  6. Place on a serving platter, cut into wedges & serve with raspberry-port wine sauce.

Flammekueche – Alsatian Pizza w/ Onions & Bacon

Nestled on the border of France and Germany is a little area known as the Alsatian (All-Say-Shun) region. There, cultures have collided, blended, and meshed to create some of the most unique culinary experiences. One such specialty is the Flammekueche, also known as the Alsatian Pizza, or Tarte Flambée. A combination of baked flat dough topped with fresh cheese known as fromage blanc, bacon, and onions. All of this is baked to a crisp perfection.

The most underrated and underused topping in every pizzeria is the onion. The flavor potential of this glorious root can be either bold or a sublime succulent whisper, but it is usually taken for granted.

Known as flammekueche in Alsatian and flammkuchen in German, tarte flambée is pure and uncomplicated. Typically made on a piece of thin, rolled-out bread dough, it has only three or four other main ingredients: the sour cream, cheese, onion and the bacon.

But don’t let the few ingredients fool you because they’re wonderfully paired. The creamy, slightly sharp sour cream is tamed by the sweet onions and salty bacon.

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Flammekueche - Alsatian Pizza w/ Onions & Bacon
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Servings
Ingredients
Potato Pizza Crust
Caramelized Onions
Servings
Ingredients
Potato Pizza Crust
Caramelized Onions
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Instructions
Pizza Crust
  1. Cook potato, peel & mash. Combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with a tea towel & allow to rise in a warm place until doubled in bulk, about 1 hour.
Caramelized Onions
  1. In a large skillet, heat oil. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat, sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Remove from skillet & set aside.
Bacon / Cheese
  1. In skillet, sauté bacon until it is halfway to crisp, 2-4 minutes. Remove bacon to drain on paper towel. Break or cut bacon into small pieces. Grate cheese.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, roll or press dough into 4 ovals. Transfer with paper to a baking sheet.
  3. Add minced garlic to sour cream & spread over crust, leaving a small border. Distribute onions & bacon evenly over sour cream. Top all with grated cheese & a sprinkling of black pepper.
  4. Bake for 15-20 minutes or until golden brown. Remove from oven & slice.

Mincemeat Quick Bread w/ Orange Butter

I just can’t resist fitting a bit of fruit mincemeat into my Christmas baking, so this year it comes in a quick bread. Quick breads cover a wide range, from biscuits and scones, which are made from a dough, to muffins and loaves that are made from a batter. They can be large or small, savory or sweet. The major thing that identifies them is the fact that they are, as their name implies, quick to make.

Quick breads have evolved as a distinctly different tradition after the introduction of baking powder in 1850. Before that, breads and cakes were leavened with yeast.

These breads come in all shapes and sizes. Even though they are called breads, lets be clear, they are a cake of sorts. Some breads are light and airy, others are hearty and dense. The ingredients used will greatly affect the final volume and texture. Oats gives breads a somewhat dense and chewy texture. Sugar helps to keep breads tender and without salt will taste flat.

The basic way to prepare a quick bread is the two-bowl method. This entails mixing all dry ingredients separately from the liquid and sugar, then quickly combining the two with only a few strokes. The idea is to not overmix or overbake.

If you like mincemeat, this loaf is so nice to have on hand during the Christmas season.

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Mincemeat Quick Bread w/ Orange Spread
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Course Brunch, dessert
Cuisine American
Servings
Ingredients
Orange Butter
Course Brunch, dessert
Cuisine American
Servings
Ingredients
Orange Butter
Votes: 1
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Instructions
Bread
  1. Preheat oven to 350 F. Butter a 4 1/2-cup ring mold pan or bottom only of a 9 x 5 x 3-inch loaf pan.
  2. In a large bowl, beat eggs; stir in mincemeat, brown sugar, milk & butter.
  3. In another bowl, whisk together flour baking powder & salt. Add to wet mixture, combining ONLY until flour mixture is moistened. Pour into chosen baking pan
  4. Bake about 45-50 minutes or until wooden pick inserted in center comes out clean. Remove from oven & cool 10 minutes before removing from pan.
  5. Sprinkle with powdered sugar if you wish. Serve warm or cool with Orange Butter.
Orange Butter
  1. In a small bowl, beat marmalade with butter until softened & blended.

Spicy Apricot Mango Stilton Galette


This spicy galette makes an interesting dessert with the sweetness of mango and apricot fruit, as well as savory with the creaminess of stilton, crunchy pepitas, and the perfection of a cornmeal pastry crust.

Stilton cheese takes its name from the village of Stilton, in the east of England. White Stilton has a light, fresh, slightly acidic flavor that makes it a perfect partner for fruit.

White Stilton with mango & ginger is a blended cheese which incorporates mango and ginger to impart a sweet, savory intense flavor to the traditional Stilton cheese. Stilton on its own is extremely creamy and delicious but the addition of fruit accords the cheese a new dimension. As it melts, the unusual combination of the mango adding a fruity flavor and the ginger adding a mildly warming, spiced overtone. White Stilton with mango & ginger is perfect for a breakfast or dessert cheese.

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Spicy Apricot Mango Stilton Galette
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
  2. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
Filling
  1. In a saucepan over medium heat, add apple cider vinegar, brown sugar, ginger, anise seeds, cloves, pepper, cardamom, cinnamon & sea salt. When mixture starts to bubble, add dried apricots & mangoes. Cook, stirring often, until fruit is soft. Set aside to cool.
  2. Preheat the oven to 425 F.
  3. On a large sheet of parchment paper, roll or press out chilled pastry into a 13-inch circle. Spread mixture evenly over dough, leaving about a 1 1/2-inch border. Gently fold pastry over filling, pleating to hold it in. Sprinkle with crumbled Stilton cheese. Brush with egg wash (if using).
  4. Bake 35-45 minutes until filling bubbles up & crust is golden. Remove from oven & sprinkle with pepita seeds. Serve.
Recipe Notes
  • If filling seems too dry, add a bit of water or apple juice.

Krispy Chocolate ‘Eyeballs’/ Halloween Brownie Bites

HAPPY HALLOWEEN!

While trick-or-treating has been a tried and true modern Halloween tradition, historians say the origins of kids begging their neighbors for food may date back to ancient Celtic celebrations or even a long-lost Christmas custom. Halloween customs, such as wearing disguises to ward off ghosts and offering food to appease malevolent spirits, were brought to Canada in the mid-to-late 1800s by Irish and Scottish immigrants. North America’s first recorded instance of dressing in disguise on Halloween was in Vancouver, British Columbia, in 1898, while the first recorded use of the term trick or treat was in Lethbridge, Alberta, in 1927.

Every Halloween, children on the hunt for candy dress up in costumes, knock on doors and ask homeowners the infamous question: ‘Trick or Treat?’

Lethbridge historian Belinda Crowson said research has confirmed the term ‘Trick or Treat’ was first documented in the Lethbridge Herald on Nov. 4. 1927.

Hallowe’en provided an opportunity for real strenuous fun. No real damage was done except to the temper of some who had to hunt for wagon wheels, gates, wagons, barrels, etc., much of which decorated the front street. The youthful tormentors were at back door and front demanding edible plunder by the word ‘trick or treat’ to which the homeowners gladly responded and sent the robbers away rejoicing.

Crowson says Oct. 31 in Lethbridge used to be a big night of pranks, saying kids would take part in ‘gate night’ where they’d remove gates from yards and hide them around the city. The occasional outhouse was also moved on Halloween night, sometimes onto a streetcar track for it to be pushed down the route by the unknowing driver.

Alberta’s known for many things: the Rocky Mountains, the oil industry, the Calgary Stampede. But you wouldn’t think that it’s also home to one of the most beloved Halloween traditions, that is, trick-or-treating.

Having lived in Lethbridge years ago, for about 25 years, I was not aware that the term trick or treat had originated there until I stumbled on it when I was doing some research … who knew!!

Nevertheless, Halloween has rolled around again so here’s a few treats to enjoy.

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Krispy Chocolate 'Eyeballs'/ Halloween Brownie Bites
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Servings
Ingredients
Shortbread Crumbs for 'Eyeballs'
Caramel / Chocolate & Rice Crispies
Halloween Brownie Bites
Servings
Ingredients
Shortbread Crumbs for 'Eyeballs'
Caramel / Chocolate & Rice Crispies
Halloween Brownie Bites
Votes: 1
Rating: 5
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Instructions
Shortbread Crumbs
  1. Preheat the oven to 350 F. Line a 9-inch baking pan with parchment paper.
  2. In a bowl, cream together the butter & sugar until light and fluffy. Add the flour; using your fingers, work together to a crumbly but moist dough. Place mixture in baking pan and press down with the back of a spoon until firm and smooth. Bake shortbread until cooked but not browned, about 12 minutes. Remove from oven, lift out of pan with parchment paper & cool. When cooled, break into pieces & place in a food processor. Pulse to create shortbread crumbs. Set aside.
Caramel / Chocolate
  1. Place a heavy bottomed, non-stick pot, over a larger pot of boiling water. To the top pot add condensed milk, butter & brown sugar. Stir until combined, bring the mixture to a gentle boil, stirring continuously for a full 5 minutes. Add the milk & white chocolate & continue stirring until melted.
  2. Turn off heat under the boiling water. To the caramel/chocolate add shortbread crumbs & rice crispy cereal. With a rubber spatula, combine mixture.
  3. Keeping the pot over the hot water so the mixture doesn't harden to fast, scoop into small balls to form 'eyeballs. Place on a parchment paper lined tray. The scoop I used made about 44 balls. Press candy eyeballs into chocolate balls. If they aren't sticking well, dip them into a bit of white corn syrup first.
Halloween Brownie Bites
  1. Preheat oven to 325 F. Line 30 mini cupcake tins with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, cornstarch & salt. Set aside.
  3. Using a mixer, beat sugar & eggs on high speed for 5 minutes, until it becomes light & pale in color. Melt the butter & add it along with oil & vanilla. Mix on low until combined. Slowly add dry ingredients, continuing to mix on low speed until combined. Put aside about a 1/4 of a cup of the brownie batter to use for decorating. Place a small scoop of brownie batter in each of the mini muffin cups.
Cheesecake Layer
  1. In a medium bowl, beat cream cheese, sugar & vanilla extract on high speed for 1 minute. Add the orange food gel & mix until desired color. Then add the egg & mix on low speed. Place a Tbsp of cheesecake batter on top of the brownie batter. Add the 1 1/2 Tbsp HOT water to the remaining 1/4 cup of brownie batter & whisk until combined.
  2. Drizzle the brownie batter over the cheesecake batter in 2 circles (per brownie). With a toothpick draw lines from the center to the outside edge, creating a spider web effect.
  3. Bake for about 20 minutes or until not a lot of batter remains on a toothpick when tested. Cool on a cooling rack completely. Decorate with Halloween spiders, cats, ladybugs etc. These are nice when wrapped in foil & chilled overnight.

Honey Orange Pork Medallions

Pork tenderloin, also known as pork fillet, is the leanest, most tender part of the pork loin. It is often cut into medallions, which are oval shaped steaks, made even more tender by trimming away excess fat. Pork tenderloin medallions are a versatile cut of meat, suitable for a range of different occasions. Their tender texture makes them perfect for a special dinner, but because they require short cooking times, they are quick and easy to prepare, making them an excellent choice for weeknight dinners, too.

For these honey orange medallions I’m using an ingredient called hoisin sauce. This is a Cantonese sauce that is often used both as an ingredient in dishes and as a table condiment. 

Hoisin is the English version of the sauce’s Chinese name: haixian, which means seafood or sea delicious. The word hoi translates to sea and the word sin translates to fresh or delicious. The name is somewhat misleading since hoisin sauce contains no seafood and is not typically used in or on seafood dishes though there is some evidence that the earliest versions actually did contain fermented fish. When Hoisin sauce still contained seafood, it was considered a luxury food because of this fact.

Hoisin sauce ingredients typically include soybeans, garlic, and sugar along with sesame oil and chilies. The number of ingredients and the ingredients themselves can vary from brand to brand; however, the flavor profile is generally the same. It has a similar appearance to American barbecue sauce but is much denser.

This is such a nice meal served over steamed rice or Chinese noodles.

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Honey Orange Pork Medallions
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Instructions
Sauce
  1. In a small pot, heat oil & garlic over medium low heat for just a minute or so until the garlic has softened but not browned. Add all of the remaining ingredients for the sauce & simmer until the sauce reduces to the consistency of a glaze. Keep warm on minimum heat while the pork gets fried.
Pork Medallions
  1. Sift together the flour, salt, pepper, ginger & five spice powder.
  2. Beat together the eggs and water to make an egg wash.
  3. Heat 1/2 inch oil over medium heat in a large heavy skillet.
  4. Season the pork medallions lightly with salt & pepper. Coat the pieces in the flour mixture before dipping them in the egg wash & then back into the flour mixture again. Drop into the hot oil and cook for about 3-4 minutes, turning once, until golden brown & crispy.
  5. Toss the cooked pork medallions in the sauce, along with the vegetables of your choice. Serve over steamed rice or Chinese noodles.

Seeded Parsnip Sweet Braid

Parsnips, traditionally used in savory dishes, can bring a subtle sweet tenderness to your baked goods. Actually, when roasted or sautéed, their sugars caramelize richly and are well complemented by a variety of seasonings such as orange or lemon zest, ginger and cardamom.

All summer long we grate zucchini and fold it into our batter for a moist and delicious loaf. September rolls around and we switch to apple or pumpkin. When we don’t have those ingredients on hand, we can always rely on carrot or banana bread to satisfy our craving for what is basically cake in disguise.

Root vegetable desserts aren’t exactly a new concept. Incorporating vegetables such as beets, asparagus, sweet potatoes and parsnips … yes, parsnips! That root vegetable that probably only makes an appearance at your table, maybe once or twice a year is actually perfect for moist, cake-y breads etc.

Parsnips look a lot like carrots and can be grated on a box grater the same way. They even share carrot’s subtle sweetness, but parsnips have an earthier, more interesting flavor that pairs perfectly with warm baking spices like cinnamon, ginger and nutmeg. That makes it easy to change up the flavor of your sweet bread, taking it in a distinctly fall/winter direction.

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Seeded Parsnip Sweet Braid
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Ingredients
Parsnips
Glaze
Servings
Ingredients
Parsnips
Glaze
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Instructions
Parsnip
  1. Peel & chop parsnip into chunks; place in a pot & cover with water. Bring to a boil & cook until parsnip is fork tender. Remove parsnip from water & measure out 3/4 cup & set aside to cool to lukewarm. Puree parsnip until smooth & measure out 3/4 cup. Allow to cool until lukewarm.
Bread
  1. In a bowl, combine yeast, lukewarm parsnip water & 1 tsp sugar. Allow to sit for about 3 minutes until frothy. Add 3/4 cup pureed parsnips & 2 Tbsp melted butter; combine.
  2. Whisk together, flour, remaining sugar, spices, salt & seeds. Add to the parsnip/yeast mixture & mix until a dough forms. The dough should be a little sticky, but still workable. If the dough seems too wet, add in another 1/4 cup flour at a time, just till it is not overly sticky.
  3. Place dough on a lightly floured work surface & knead for about 5 minutes, or until the dough starts to look glossy & has an elastic quality to it. Place dough in a greased bowl, cover with a towel & place in a draft free place for about an hour, or until the dough has doubled in size.
  4. When dough has risen, place on a lightly floured work surface & roll the dough out into a rectangle roughly 12 x 16-inches. Cut the dough lengthwise into strips 3-inches wide with a pizza cutter or knife. You should have 4 strips.
  5. Transfer the strips to a parchment lined baking sheet a couple of inches apart. Pinch the 4 strands together at the top & start to braid.
  6. Take the left strand & move it over 2 strands (to the right) & under 1 strand back to the left. Switch to the other side: take the most right strand & lift it over 2 strands to the left & back under one strand to the right. Repeat, alternating from left side to right side until loaf is complete. Pinch ends together. Form the braid into a coil like a snail shell. The fuller, top of the braid should be the center, then keep wrapping around until you reach the end. Tuck the end under. It should be fairly snug. Cover with buttered plastic wrap & allow to sit in a warm, draft free place for about 30 minutes.
  7. Preheat oven to 350 F.
  8. Before placing braid in the oven, brush with melted butter. Bake for roughly 35-40 minutes or until golden brown.
Glaze
  1. In a small bowl, combine cream cheese, powdered sugar & lemon juice; beat until smooth. Adjust glaze to consistency you prefer. When braid has cooled, brush with glaze. Sprinkle with whole anise seeds & candied ginger if you wish.