Rip Van Sprinkle

Over the past several years I’ve developed a tendency toward over-organization (and have even tip-toed into the territory of pleasantly neurotic). When I can’t sleep (a problem Rip Van Winkle never had), I relax by unfolding stacks of t-shirts just so I can refold them. I make to-do lists that include “make to-do list” as the first item. And this afternoon, in a surge of Christmas cheer, I divided a container of multi-colored sprinkles one by one to extract the reds and greens. And though that is definitely forty minutes of my life I’ll never get back, the result was a perfect addition to this Christmassy dessert!

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Gingerbread Terrines

1/2 cup unsalted butter, room temp

1/2 cup granulated sugar

1 cup molasses

1 egg, room temp

1/2 cup applesauce

1 tbsp. Cognac

1/2 tbsp. vanilla extract

2 1/2 cups flour

1 1/2 tsp. baking soda

2 tsp. cinnamon

2 tsp. ground ginger

1/2 tsp. cloves

1 tsp. salt

1 cup hot water

Instruction:

  1. Cream butter and sugar in standing mixer until light and fluffy.
  2. Gradually add in molasses, egg, applesauce, Cognac, vanilla extract.
  3. Sift flour, baking soda, cinnamon, ginger, cloves, salt into the standing mixture.
  4. Finish by gradually adding hot water and mixing on low speed until smooth.
  5. Bake in lined muffin tin 350 degree oven for about 25-30 minutes OR in a cake pan for a bit longer (until toothpick comes out clean).

 Cognac Cream Cheese Icing

1/2 cup (1 stick) unsalted butter, room temp

8 oz. cream cheese, room temp

1 oz. Cognac

2 cups powdered sugar (or more, as needed for thickness)

Pinch of salt

Instruction:

  1. Beat butter, cream cheese, Cognac, and salt until smooth. Gradually add in powdered sugar and beat until smooth and thick.
  2. Pipe onto cooled terrines or cupcakes and garnish with Christmas sprinkles!
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Enjoy gingerbread terrines and Cognac cream cheese icing with Washinton Irving’s Rip Van Winkle, and check in at http://warandpeach.com for future recipes and book reviews!

The Legend of Sleepy Challah

Last weekend my friends Jennie and Zander came over for brunch. Jennie and I met over thirteen years ago, and some of our best memories have been shared over a good meal. But when we were younger, I thought Jennie’s food tastes were crazy. A life without meat or chocolate? The thought nearly knocked my head off.

But now that some time has passed, I’ve broadened my own tastes and realized that some of the best flavors on earth involve neither meat nor chocolate. In fact, one can live a perfectly pleasant existence without what I consider to be culinary staples. Take this autumnal french toast recipe: it has both sweetness and substance.

After over a decade of friendship, Jennie and I can still happily coexist with our varying palates. With the warm, hearty flavors of a satisfying brunch like this, who couldn’t love the month of October? (Except perhaps poor Ichabod Crane…)

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Pumpkin French Toast:

8 slices challah bread

4 egg yolks

2 cups milk

1/2 cup pumpkin puree

1 tbsp vanilla extract

2 tbsp brown sugar

1/2 tsp salt

1/2 tsp cinnamon

2 tbsp unsalted butter, melted

Instruction:

  1. On parchment paper-lined baking sheet, toast bread in 300 degree oven for about five minutes on each side. Turn off oven and let bread cool.
  2. Whisk together all ingredients (when they have all been brought to room temperature) except for bread.
  3. Soak challah slices in wet mixture for twenty seconds on each side. Allow excess moisture to drip off and immediately put in buttered frying pan over medium heat. Let toast cook on each side for about three minutes, adding more butter if the pan becomes too dry.
  4. Transfer to oven (still warm from step 1) until ready to serve!

Wet Spiced Maple Pecans:

1/4 cup light corn syrup

1/4 cup maple syrup

1 tbsp milk

1 tbsp brown sugar

1 tsp vanilla extract

1 cup pecans

Instruction:

  1. Bring corn syrup, maple syrup, milk, brown sugar, and vanilla extract to a boil, whisking until smooth. Reduce to simmer and keep on heat for about five minutes.
  2. Toss pecans in spices. Pour syrup mixture over the pecans and toss until evenly coating.

Enjoy pumpkin french toast and wet maple spiced pecans with Washington Irving’s The Legend of Sleepy Hollow, and check in at http://warandpeach.com for future recipes and book reviews.