Christmas Foods - Seasons Greetings!

• 1 sheet frozen puff pastry [see note]
• 2 egg whites
• 1 cup grated Parmesan cheese
• ¼ tsp. chipotle chili powder
• ¼ tsp. garlic powder

Preheat oven to 375ºF. Grease cookie sheet well.

Unfold puff pastry and thaw at room temperature for about 20 minutes, or until pliable. Cut into 3 [about 10 in. long strips]. Cut each strip into 10 smaller strips, about 3 in. long, 3 in. wide.

Beat egg whites in a bowl. On a plate, stir together cheese, chili powder, and garlic powder. Dip each puff pastry strip into egg white, then into the cheese mixture to lightly coat.

Make one twist in each strip and place on cookie sheet.

Bake until golden, about 10 minutes. Remove to wire rack to cool.

NOTE: You’ll find frozen puff pastry in packages weighing about 17 ounces with two sheets per package. Use one sheet and return the second to the freezer.

• 3 packages of dry yeast
• ½ cup warm water (105 to 115 degrees)
• Pinch of sugar
• 6 egg yolks, at room temperature
• 1 tsp. vanilla
• ½ tsp. salt
• 1/3 cup sugar
• 2 to 3 cups all-purpose flour
• ½ cup butter, at room temperature, cut into 10 pieces
• 1/3 cup diced candied orange or lemon peel
• ¼ cup raisins
• 2 tbsp. melted butter to brush loaf

In a small bowl, combine the yeast, water, and sugar. Set aside in a draft-free spot until the mixture is full of bubbles. Pour the mixture into a large bowl. Stir in the egg yolks, vanilla, salt, and sugar. Blend in 2 cups of flour, ½ cup at a time, and beat until the dough pulls away from the sides in strands. Cut the butter into the dough.

Add the candied peel and raisins. Add about 1 cup more of the flour, a little at a time, mixing it now with your hands. The dough should be firm, not sticky.

Turn the dough onto a lightly floured board, and knead until it is smooth and shiny.

Put the dough back in the bowl and smear a little butter all over to keep the surface from crusting. Cover the bowl with plastic wrap and let sit in a warm place (80 to 85ºF) until the dough rises to about double its original size.

Grease 1 large or 2 small coffee cans, or a panettone pan. The cans will be about half filled with dough. Cover lightly with wax paper and return to the warm place until the dough has doubled in bulk-near but not over the top of the rim of the can. Preheat the oven to 400ºF. Remove the middle shelf.

Brush the top of the dough with melted butter. Bake the loaf or loaves on the bottom shelf in a hot oven for 10 minutes. Reduce the heat to 350ºF and bake for an additional 30 to 40 minutes. Halfway through the baking, brush again with the butter and rotate the tins. The loaves will be crisp and brown when they are done. Pierce with a metal skewer; if it comes out clean, the loaf is done. If the loaf tests done but the sides are not brown enough, unmold and return to the oven for another 5 to 10 minutes. Watch closely so it doesn’t overbrown.

Remove the bread from the oven. Handle the tall loaf or loaves with special care while they are hot; they are somewhat delicate. Place on a wire rack until they are cool. Panettone stays fresh for a long time, if it is well wrapped.

• 7/8 cup all-purpose flour
• ½ tsp. salt
• ½ cup milk, at room temperature
• ½ cup water, at room temperature
• 2 eggs, beaten, at room temperature
• 2 tbsp. fat drippings from the roasting pan, or 2 tbsp. olive oil

Blend the flour and salt together in a mixing bowl. Form a well in the center of the flour. Stir in the milk and beat until light and airy. Stir in the eggs and the water and beat the batter until large bubbles rise to the surface. Heat a 10 inch ovenproof frying pan until very hot. Add the fat drippings and quickly pour the batter into the hot frying pan. Cook over high heat for a few seconds. Place the pan in a preheated 400ºF oven and bake for 20 minutes. Reduce the oven temperature to 350ºF and continue baking 5 to 10 minutes more, until puffy and golden brown. Remove to a serving plate or serve right out of the frying pan.

• 3 cups beef stock
• 4 tbsp. butter
• ½ cup all-purpose flour
• 1 tbsp. Maggi Liquid seasoning
• 2 tsp. Kitchen Bouquet
• Salt and pepper to taste

Bring the beef stock to a simmer in a 4 quart saucepan. In a small frying pan, melt the butter and add the flour. Cook together over low heat, stirring, until browned slightly, but do not burn. Stir the roux into the hot stock, using a wire whisk. Whisk and simmer until smooth. Add the Maggi, Kitchen Bouquet, and salt and pepper to taste.

• 3½ cups whole-wheat flour
• 1 tsp. salt
• 1¾ cups lukewarm water
• Additional flour for kneading
• Sesame oil for brushing

Combine the flour and salt in a large mixing bowl. Add the water and mix to form dough. Place the dough on the counter and knead with additional flour until smooth and not sticky. Cover the dough with the large mixing bowl directly on the counter. Allow to rest for 2 hours. Cut the dough into 8 pieces and form into balls. Roll the dough balls into 8 circles on a lightly floured surface. Keep the dough covered with the bowl or plastic wrap when you are not working with it. Brush the flat loaves with a little sesame oil. Bake these on baking sheets and bake for a few minutes until the edges curl up.