Millionaire’s Shortbread

Millionaire’s Shortbread

Ingredients

Shortbread Layer
2 cups all-purpose flour (240g)
1 cup unsalted butter, room temperature (226g)
½ cup granulated sugar (100g)
1 egg yolk
1 tsp pure vanilla extract
½ tsp salt
Caramel Layer
14 oz sweetened condensed milk (1 can)
½ cup unsalted butter cut into tablespoon size pieces (113g)
1 cup light brown sugar, packed (200g)
¼ cup light or dark corn syrup (60ml)
1 tsp pure vanilla extract
½ tsp salt
Chocolate Ganache
1 ½ cups high quality semi-sweet chocolate chips or bar broken into pieces (240g)
cup heavy cream (80ml)
1 pinch Maldon Sea Salt Flakes to sprinkle on topMaldon Sea Salt Flakes

Directions

Shortbread Layer

Preheat oven to 350F with the rack in the middle, line a 9×9 inch baking dish with parchment paper.

In a large bowl, beat together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes. Add the vanilla and egg yolk then mix until combined. Gradually add the flour and salt, and beat on low just until the mixture is evenly combined and the texture of coarse sand.

Tip mixture into prepared pan, and press down firmly into an even layer. Bake until top is dry and light golden brown about 22 minutes. Transfer to a rack to cool.

Caramel

While the shortbread is baking, make the caramel. This is easiest with an instant read candy thermometer, but can be done without. In a medium saucepan, combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and corn syrup. Cook mixture over medium heat, whisking constantly. Mixture will thicken & change from a softer yellow color to a darker one, this taking about 6 minutes minutes. The thermometer should read 220 degrees to 225 degrees. Adjust the heat as necessary to keep the bottom from scorching. You will see the caramel start to thicken and pull away from the edge. Immediately pour the caramel over the baked shortbread crust and spread it into an even layer making sure to reach the edges. Chill for about 10 minutes so the caramel sets.

Ganache

Chop chocolate & melt with cream either in a double boiler or in the microwave. For the microwave melt in short 20 second bursts stirring in between. Spread the ganache in an even layer over caramel. Chill until chocolate is set, about 30 minutes. Transfer the shortbread to a cutting board, carefully removing parchment paper. We found that chilling this recipe overnight made it easiest to cut. Cut into 24 small bars or any size you wish.

TIP: To easily cut into squares or bars….
Run a chef’s knife under hot water. Dry the knife then make the cuts while the knife is warm. You might need to do this a few times until all the bars are cut.

~ Marla Meridith

Blissful Pear Martini

Blissful Pear Martini

Ingredients

4 fl oz pear juice
splash of freshly squeezed lemon juice
splash of unflavored sparkling water
sparkling sugar to rim glasses

Directions

Rim the edge of a chilled martini glass with water. Add the sugar to a bowl. Tilt the glass at a 45 degree angle and roll it in the sugar.

Fill a martini shaker with ice. Add the pear juice, vodka and lemon juice. Shake it to combine. Strain into sugar rimmed martini glass. Top with a splash of sparkling water and garnish with pear zest.

NOTES:
I have used unflavored Pellegrino and Pear Sparkling Water in this martini. Both are wonderful. The drink is a little less sweet with the unflavored water though.

~ Marla Meridith

Recipe: Snow Queen Cocktail

Recipe: Snow Queen Cocktail

Ingredients

3 fl oz white chocolate liqueur
2 fl oz vodka
1 fl oz peppermint schnapps, plus extra for rim of glass
2 tbsp heavy cream
cup white, red or green sanding sugar for rim

Directions

Using some peppermint schnapps, wet the rim of a martini or coupe glass. Dip in sanding sugar until rim is coated.

In a cocktail shaker, combine white chocolate liqueur with vodka, schnapps and heavy cream.

Fill shaker with ice and shake well.

Strain mixture into the prepared glass and serve.

~ Marla Meridith

Cranberry Hand Pies

Cranberry Hand Pies

Ingredients

For the Pastry
2 ½ cups unbleached all-purpose flour
1 tbsp granulated sugar
½ tsp salt
20 tbsp cold unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
4-6 tbsp ice cold water
Filling and Assembly
1 lb fresh cranberries
1 ½ cups granulated sugar
2 tbsp orange juice
1 tsp pure vanilla extract
½ tsp corn starch or instant tapioca
1 egg, beaten
coarse sanding sugar for topping

Directions

For the Crust

Pie crust: In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.

Form dough into two balls, wrap with plastic and flatten into disks. Refrigerate at least 1 hour to 24 hours before rolling out and baking.

For the filling

Combine the cranberries, sugar, orange juice, vanilla and starch in a medium saucepan. Cook over medium heat until the mixture comes to a simmer. Cook another 6 minutes, some cranberries will burst and mixture will start to thicken. Transfer the cranberries to a bowl and cool to room temperature. Sauce will thicken as it cools. DO AHEAD: You can make this filling up to 5 days ahead of when you want to use it.

Assembly

Pre-heat the oven to 375 degrees Fahrenheit with the racks in the middle. Line two baking sheets with parchment paper; set aside. Remove the dough from the refrigerator & let it sit out a few minutes until just pliable. On a lightly floured surface, roll out one dough disk into 1/8 inch thickness. Punch out heart or round shapes I used a 4 inch heart cookie cutter.

Spoon 1 heaping tablespoon of the cranberry mixture onto the middle of a dough heart. Wet the rim of the disk with some egg wash Place another heart on top. Crimp the edges with a fork or your fingers. Continue with the rest of the dough and filling. Place shapes on 2 cookie sheets. Refrigerate pies for 45 minutes.
You will likely have filling left over, it’s great on pancakes or mixed into oatmeal.

Remove pastry With a sharp knife, make a X on the top to vent. Brush on egg wash and dust with some sugar.

Bake for 30-35 minutes, until the edges are golden brown. Let cool on baking sheets for 5 minutes, transfer to a wire rack and let cool completely.

~ Marla Meridith

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions

~ Marla Meridith

Recipe: Apple Cider Mojitos

The flavors of fall and winter combine in this quenching and delicious Apple Cider Mojitos cocktail. A great recipe for entertaining and holiday parties.

2 cocktails

–cinnamon brown sugar simple syrup
1 cup light brown sugar
2 cinnamon sticks
1 cup water
–Apple Cider Mojito
1/2 lemon
3 sprigs fresh mint
1/4 cup apple cider
1/4 cup cinnamon brown sugar simple syrup
1/4 cup gold rum
splash of club soda
–for garnish
fresh mint, apple slices, pomegranate and cinnamon

–Cinnamon Brown Sugar Simple Syrup
In a small saucepan over medium heat bring the water and sugar to a boil. Stir so the sugar dissolves. Add the cinnamon sticks. Remove the pot from the heat and let the mixture cool to room temperature, the flavors from the cinnamon sticks will infuse the simple syrup. Once cooled discard the cinnamon sticks. Pour into a mason jar and store in the refrigerator until ready to use. This simple syrup can be stored in the fridge for up to a month.
–Apple Cider Mojito
Add the lemon and mint to a cocktail shaker. Using a muddler, press out the juices from the lime and mint.
Add the apple cider, simple syrup, rum and a handful of ice to the shaker.
Cover and shake until the cocktail is well combined.
Fill a rocks glass halfway with crushed ice. Pour the cocktail into the glass and top with club soda and the garnishes.

~ Marla Meridith

Recipe: Peppermint White Russian

Ingredients

Directions

~ Marla Meridith

Recipe: Dutch Speculaas Cookies with Peppermint Crunch Icing

Ingredients

Directions

~ Marla Meridith

Recipe: Sparkling Pear Champagne Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Sparkling Pear Champagne Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Dutch Speculaas Cookies with Peppermint Crunch Icing

Ingredients

Directions

~ Marla Meridith

Recipe: Peppermint White Russian

Ingredients

Directions

~ Marla Meridith