Holiday Prep Cooking Day

How to Make Five Recipes in One Day

As promised in my Christmas Pledge, I spent yesterday locked in my kitchen, making 2 appetizer and 3 cookie recipes to freeze in preparation of the Holidays. I made:

  • Stuffed Mushroom Caps
  • g
    Gougères
  • mm
    Mint Meringues
  • goc
    Ginger Orange Cookies
  • gb
    Gingerbread

To make the most of my day, I scheduled these recipes into 12 steps that make the most efficient use of my mixer, oven, and freezer time.

Step 1 {Prep your unique ingredients}
Measuring things like flour and sugar is easy to do as you go, but chopping and softening butter needs to happen now. 

Stuffed Mushroom Cups: Finely dice 120g pancetta, ⅓c red pepper, and ¼c red onion, mince 2 cloves of garlic, shred ½c Cheddar cheese, remove stems from 50 mushrooms and finely dice the stems.

Gougère: Cut up 1 stick of butter. Bring 5 eggs into room temperature, and grate 1 ½c Gruyère cheese.

Mint Meringues: Separate 3 egg whites and leave them at room temperature.

Ginger Orange Cookies: Take out ½c of butter. Finely chop ½c crystallized ginger and 2 tsp orange peel.

Gingerbread: Take out 1 ½ sticks of butter to soften at room temperature.

Hoiday Food Prep 006

Step 2 (Prep the Mushroom Caps}

Stuffed Mushroom Caps: Heat oven to 400°F (200°C).  Place mushroom caps, hollow side down, on parchment paper-lined or greased rimmed baking sheet. Spritz with oil.

Hoiday Food Prep 009

Step 3 (Start the Ginger Orange Cookie Dough while Mushrooms cook}

Stuffed Mushroom Cups: Bake in oven until slightly softened, about 8 minutes.

Ginger Orange Cookies: In a large mixing bowl beat butter with an electric mixer on medium to high-speed for 30 seconds. Add ¾c granulated sugar, 1½ tsp baking powder, and ⅛ tsp salt. Beat until combined, scraping sides of bowl occasionally.

Step 4 {Finish the Ginger Orange Cookie Dough while Mushrooms cool}

Stuff Mushroom Cups: Remove mushrooms from oven and let cool.

Ginger Orange Cookies: Beat in egg and the 1 tbs milk until combined. Beat in as much of the 2c flour as you can with the mixer. Stir in any remaining flour, the crystallized ginger, and orange peel. If necessary, knead dough until it comes together.

Divide dough into three portions. On a lightly floured surface, shape each portion into a 7-inch roll. Spread sugar on the work surface and roll each log in sugar to coat. Wrap each roll in waxed paper or plastic wrap and freeze.

orange cookies

*** Now is a good time to clean up your work surface. Wash the measuring cups that you will need again and give the counter-tops a good wipe. Make yourself a cuppa tea. ***

Step 5 {Make the Mushroom Stuffing} 

Stuffed Mushroom Caps: Drain off liquid. Place, hollow side up, on clean foil-lined baking sheet. In nonstick skillet, cook pancetta over medium heat until crisp, about 5 minutes. Drain off fat. Add red pepper, onion, garlic, mushroom stems, salt and pepper to skillet; cook, stirring, until onion is softened, about 4 minutes.

Hoiday Food Prep 031

Step 6 {Start on the Gingerbread while Pancetta cools} 

Stuffed Mushroom Caps: Let pancetta mixture cool.

Gingerbread: Whisk 6 cups of flour, ½ tsp baking powder, 4 tsp ground ginger, 4 tsp ground cinnamon, ½ tsp ground cloves, and ½ tsp salt together thoroughly.

Step 7 {Stuff and finish the Mushroom Caps}

Stuff Mushroom Caps: In bowl, stir goat cheese with Cheddar cheese; stir in pancetta mixture. Spoon heaping tablespoonful into each mushroom cap. Freeze.

Hoiday Food Prep 033

Step 8 {Finish the Gingerbread}

Gingerbread: Beat butter and 1 ½c brown sugar together until fluffy. Add the 2 eggs, 1c molasses, and 1 tbs of water and beat until well combined. Beat half of the dry mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is wet. Divide the dough in 2, and place each half in a zip-top bag to freeze.

gingerbread

Step 9 {Make the Meringues}

Mint Meringues: Preheat oven to 200°F. Line a cookie sheet with parchment paper and set aside. In a large mixing bowl beat egg whites, ¼ tsp cream of tartar, ¼ tsp peppermint extract, and ⅛ tsp salt with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add ¾c of sugar, about 1 tbs at a time, beating on high until stiff peaks form (tips stand straight).

Using a Q-tip, brush stripes of red food coloring on the inside of a decorating bag fitted with a star tip. Carefully spoon egg white mixture into decorating bag. Pipe 2-inch stars 1 inch apart onto the cookie sheet.

meringues

Step 10 {Make the Gougères while Meringues bake}

Mint Meringues: Bake 2 hours, rotating sheets top-to-bottom-and back-to-front once or twice during baking time.

Gougères: Bring ½c whole milk, ½c water, butter, and ½ tsp salt to a rapid boil in a heavy-bottomed medium saucepan over high heat. Add 1c flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring with vigor for 2 min to dry the dough until very smooth. Turn the dough into the bowl of a mixer fitted with the paddle attachment.

Let the dough sit for a minute, then add 4-5 eggs one by one and beat until the dough is thick and shiny, ensuring each egg is completely incorporated before you add the next (do not add the 5th egg if your dough is already a shiny smooth deep yellow). Beat in the grated cheese.

Using about 1 tbs for each gougère, drop or pipe the dough from a spoon onto the lined baking sheets and freeze.

gougère

*** While the meringues are still cooking and everything else is getting nice and frozen, clean up the kitchen and take a little breather. You are almost done! ***

Step 11 {Finish the Meringues} 

Mint Meringues: Transfer cookies to a wire rack; cool.

Hoiday Food Prep 056

Step 12. {Package & labeling}
Make sure everything is packaged in airtight wraps/bag/containers and label with the following instructions:

Stuffed Mushroom Caps: Bake from frozen on baking sheet in 375°F oven until golden, about 17 minutes.

Gougères: Bake from frozen on lined baking sheet placed in  a 425°F oven, immediately lowering to 375°F for 12 minutes. Rotate sheet and bake for another 12-15 minutes or until gougères are golden, firm, and puffed. Can be served warm or cooled.

Mint Meringues: Thaw and enjoy.

Ginger Orange Cookies: Thaw until slice-able, preheat oven to 350°F. Cut into ¼” slices and place on cookie sheet. Brush lightly with milk and bake for 8 minutes or until edges are golden brown. Cool and enjoy.

Gingerbread: Bring to room temperature, preheat the oven to 350°F. Roll out dough and cut into desired shapes. Bake for 11 to 15 minutes or until light brown on greased cookie sheets. Cool before icing.

Hoiday Food Prep 060

 

And now I’m ready for the Holidays. Unexpected guests? No worries, I’ll just pop in these appetizers. Crazy snow storm? Cool, I’ll just bake these cookies and we’ll bunker down. Bring it on December!

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