Holiday Gift Giving

The holiday season can be a very joyful & meaningful time of year. It can also be very hectic and stressful as well. Like everything in life, it has its both sides. Amidst the ever increasing commercialization of the various religious holidays we celebrate, one of the most personal, memorable parts of the holiday is food. Dining, sharing and celebrating together allow us to slow down and connect with one another in a very personal way. Food is a major part of that connection. Whether it’s the first bite of a Christmas Eve feast, the arrival of that first gift of cookies or the first crunch of freshly cooked latkes for Hanukkah, these food memories connect us with our extended families and all families around the world.

Food gifts are one way to express holiday cheer that is very personal and heartfelt. Sure, gift cards and such still have their place and purpose but a homemade gift is something that is irreplaceable and irresistible at the same time. It also is very reminiscent of earlier times. If you feel yourself harried and lacking in holiday cheer, cooking up one of these holiday gifts will most certainly get you in the spirit.

While you’re thinking about the usual sweet edible gifts, think about that person you know that might not be sharing in the ever present holiday hubbub this time of year. Perhaps it is a home bound senior or simply a grouchy neighbor…an edible gift will be sure to warm their heart. This doesn’t have to mean cookies and confections…it could also mean a pot of chili or a vegetable lasagna. Spread the cheer!

Please enjoy the following giftable recipes from ShopRite’s Culinary Workshop. If you are looking for additional recipes for entertaining, scroll through the Chef’s Corner archives. You’re sure to find something perfect for your get together.

ShopRite’s Culinary Workshop hands on cooking classes still have space for the $35 three hour holiday desserts class the week of December 14th-18th. Register today at your local ShopRite! We’ll be back after the holidays for our Winter season the week of January 25th, 2010.

The happiest of holidays to you and yours !

 

Hazelnut Raspberry Linzer Cut-Out Cookies

Click here the full printable version of this recipe

Prep time: 40 minutes
Chill time: 1 hour
Cook time: 14 minutes
Cool time: 15 minutes

Makes 1 1⁄2 dozen sandwich cookies

Ingredients

1 cup (2 sticks) ShopRite butter, softened
1⁄2 cup sugar
3⁄4 tsp. Morton & Bassett Almond Extract
2 eggs
2 1⁄2 cups all-purpose flour
1 cup ShopRite ground almonds or hazelnuts
3⁄4 tsp. Morton & Bassett Ground Cinnamon
1⁄2 tsp. baking soda
1⁄4 tsp. Morton & Bassett Ground Nutmeg
1⁄2 cup raspberry, apricot, strawberry, or other jam
1 oz. semi-sweet or white baking chocolate, melted
1 tbsp. finely chopped ShopRite almonds or hazelnuts (optional)

Directions

• Beat butter, sugar, and extract in large bowl with electric mixer until light and fluffy. Add egg; beat well. Stir together flour, 1 cup ground almonds, cinnamon, baking soda, and nutmeg in medium bowl; add gradually
  to butter mixture, mixing at low speed until moistened. Divide dough into 4 pieces. Wrap each in plastic wrap; refrigerate 1 hour.
• Preheat oven to 375°F. Place 1 piece of dough between 2 layers wax paper. Roll to 1⁄8-inch thickness. Cut out with 2-inch round or heart-shaped cookie cutters. Place on baking sheet. Repeat with second piece of dough.
• Roll out third piece of dough. Using smaller cutter of same or similar shape, cut out center of cookies. Place on baking sheet. Repeat with fourth piece of dough.
• Bake, one sheet at a time, 7 to 9 minutes or until lightly browned. Remove to wire rack; cool completely. On each solid cookie, spread about 1⁄2 teaspoon jam. Top each with a cookie with cut-out center; press together gently. Drizzle with melted chocolate and sprinkle with nuts, if desired.

Per Serving: 233 calories, 24g carbohydrate, 4g protein, 13g fat, 1g fiber, 46mg cholesterol, 136mg sodium

Recipe Note: Ground pecans can be substituted for ground almonds in this recipe.

A Good Idea: As a variation, roll out and cut cookies; do not cut out centers. Bake as directed. Omit jam
and stacking step. Decorate cookies with decorating gels, spray, icings, and sprinkles as desired. Makes about
3 dozen cookies.

 

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Pignoli Cookies*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 25 minutes

Cook time: 18 minutes

Makes 24 servings

Ingredients

1 cup canned marzipan paste
1⁄2 cup ShopRite granulated sugar
Pinch La Baleine Sea Salt
1⁄4 tsp. Morton & Bassett Almond Extract
1⁄4 tsp. Morton & Bassett Vanilla Extract
2 egg whites
1⁄8 tsp. cream of tartar
3 tbsp. ShopRite flour
1⁄8 cup very finely ground almonds (use food processor)
Enova Oil
1 3⁄4 cups ShopRite pine nuts
1⁄4 cup powdered sugar

Directions

• Place marzipan in medium bowl and crumble with clean hands. Using electric mixer on lowest speed, add in granulated sugar, sea salt, almond extract and vanilla. When combined, set bowl aside.
• Take second clean bowl, wipe with paper towel dipped in white vinegar and dry with paper towel; place egg whites and cream of tartar in bowl. Begin to beat the mixture until foamy, about 3 minutes. Reduce mixer to lowest speed and while still mixing, crumble small amounts of almond mixture into egg white mixture. When all almond mixture is added, increase mixer to high speed; beat until stiff peaks are formed. Sprinkle in flour and the ground almonds; combine mixture at lowest mixer speed about 15 seconds.
• Preheat oven to 325°F. Place parchment paper on 2 baking sheets; brush Enova Oil lightly onto parchment.
• Form 1-inch diameter round balls of dough; roll in pine nuts, pressing nuts into the surface of each cookie. Place balls on prepared sheets; flatten each slightly. Bake 18 to 20 minutes or until golden brown.
• Cool several minutes on sheet; remove to wire rack; sift powdered sugar over top. Cool; serve.
  

Per Serving: 148 calories, 14g carbohydrate, 3g protein, 10g fat, 1g saturated fat, 1g fiber, 0mg cholesterol, 19mg sodium

Recipe Note: Pignoli is the Italian word for pine nuts.

A Good Idea: These cookies do not store well, so eat them within 48 hours. (They are so delicious that
this shouldn’t be difficult to do.)

 

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Herb Mini Muffins

Click here the full printable version of this recipe

Prep time: 15 minutes

Cook time: 30 minutes

Makes 12 muffins

Ingredients

21⁄4 cups ShopRite all-purpose flour
2 tsp. baking powder
11⁄2 tsp. La Baleine Sea Salt
1⁄2 tsp. baking soda
1 cup buttermilk
2 large ShopRite eggs, beaten
1⁄4 cup sour cream
2 tbsp. Enova Oil
1⁄4 cup chopped fresh chives
2 tsp. Morton & Bassett Savory
1⁄2 tsp. freshly grated lemon zest
1⁄4 cup ShopRite butter, melted

Directions

• Preheat oven to 350°F. Spray 12 (2 1⁄2-inches in diameter) muffin cups with nonstick cooking spray or place cupcake papers in each muffin cup. Set aside.
• Stir together flour, baking powder, sea salt and baking soda in large bowl to blend well. Set aside. Mix buttermilk, eggs, sour cream and Enova Oil in medium bowl to blend; add chives, savory and lemon zest. Stir
  buttermilk mixture into flour mixture; do not overmix.
• Fill prepared muffin cups three-quarter full. Brush tops lightly with half of the melted butter. Bake muffins 15 minutes, brush tops again with butter. Continue baking until golden on top and wooden toothpick comes out clean, about 10 to 12 minutes more. Turn muffins out onto wire rack. Cool slightly; serve warm.

Per Serving: 162 calories, 18g carbohydrate, 4g protein, 8g fat, 1g fiber, 48mg cholesterol, 465mg sodium

Recipe note: As a substitute for buttermilk, use 1 tablespoon white vinegar plus milk to equal 1 cup. Let the
mixture thicken slightly for a minute before using.

A Good Idea: When using eggs in baked goods, use a baker’s secret for best results: Don’t use eggs right out of the refrigerator — let them stand at room temperature for a few minutes before using.

 

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Panettone Bread Pudding with Winter Fruit and Mascarpone*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 15 minutes

Cook time: 35 minutes

Makes 8 servings

Ingredients

1 cup dried cherries
1⁄4 cup dried cranberries
3 tbsp. ShopRite butter
6 jumbo ShopRite eggs
8 oz. mascarpone cheese, softened
at room temperature
1 1⁄2 cups heavy cream
1 cup whole milk
3⁄4 tsp. Morton & Bassett Vanilla Extract
1⁄4 tsp. Morton & Bassett Ground Cinnamon, or more to taste
Pinch Morton & Bassett Ground Nutmeg
1 ShopRite Panettone bread imported from Italy, torn into large chunks
3 fresh crisp baking apples, peeled, cored and cut into large chunks

Directions

• Place dried cherries and cranberries in medium bowl and cover with boiling water. Let stand 5 minutes; drain into colander.
• Meanwhile, butter large rectangular baking dish with 3 tablespoons butter; set aside. Preheat oven to 350°F. In large mixing bowl, whisk eggs gently. Whisk mascarpone cheese into the eggs until combined and slightly frothy, about 5 minutes. Whisk in cream, milk, vanilla, cinnamon and nutmeg. Add torn bread and apple pieces; stir well to ensure that bread is very moist.
• Pour mixture into buttered baking dish. Bake 35 to 40 minutes or until golden brown on top and wooden toothpick inserted in center comes out clean. Serve warm.
  

Per Serving: 681 calories, 57g carbohydrate, 15g protein, 45g fat, 4g fiber, 354mg cholesterol, 275mg sodium

Recipe Note: Panettone is a traditional Italian holiday bread often given as a house gift. Challah bread or
any good egg-based bread can be substituted. Panettone also makes excellent French toast.

A Good Idea: Individual bread puddings may be made by placing the mixture in buttered ramekins and baking
in a water bath.

 

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Creamy Citrus Cheesecake With Apricot–Lemon Sauce

Click here the full printable version of this recipe

Prep time: 25 minutes

Cook time: 1 hour, 20 minutes

*8 hours chill time extra

Makes 12 servings

Ingredients

3⁄4 cup crushed ShopRite imported biscotti
2 tbsp. ShopRite granulated sugar
1 tbsp. Simply Organic Cinnamon
1 tbsp. butter or margarine, melted
4 (8-oz.) pkg. cream cheese, softened
1 2⁄3 cups ShopRite granulated sugar
5 ShopRite eggs
1 tsp. grated lemon peel
1 tsp. grated orange peel
1⁄4 cup lemon juice
11⁄2 tsp. Simply Organic Vanilla Extract
1⁄8 tsp. La Baleine Sea Salt
1 (12-oz.) jar ShopRite apricot preserves
2 tbsp. fresh lemon juice
2 tsp. Lyle’s Golden Syrup
1 tsp. lemon zest
lemon and orange twists, mint sprigs as garnishs

Directions

• Preheat oven to 300°F. Combine crushed biscotti, 2 tablespoons sugar, plus cinnamon and butter; stir well. Lightly grease the bottom and sides of a 10-inch spring-form pan. Add crumb mixture, tilting pan and pressing into sides and bottom to coat; chill while preparing filling.
• In a large mixing bowl beat cream cheese with an electric mixer at medium speed until creamy; gradually add 1 2⁄3 cups sugar, beating well. Add eggs, one at a time, beating after each addition. On low speed, beat in lemon peel, orange peel, 1⁄4cup lemon juice, vanilla and salt. Pour mixture into spring-form pan.
• Bake 1 hour, 20 minutes (center may be soft, but will set when chilled). Cool on a wire rack; cover and chill at least 8 hours.
• Meanwhile, for apricot–lemon sauce, in a small saucepan combine preserves, 2 tablespoons lemon juice, plus golden syrup and zest; heat until bubbly. Serve cheesecake with sauce and garnish with lemon and orange twists and mint sprigs.

Per Serving: 446 calories, 40g carbohydrate, 9g protein, 30g fat, 18g saturated fat, 1g fiber, 164mg cholesterol,
316mg sodium

Recipe Note: The center of the cheesecake should be slightly moist when ready to be removed from the oven. The cheesecake will continue to bake while it stands.

A Good Idea: This cheesecake has a burst of citrus flavor from the fresh citrus peel and juices.

 

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Chunky Hunky Rocky Road Brownies

Click here the full printable version of this recipe

Prep time: 15 minutes*

Cook time: 23 minutes

*cool time extra

Makes 16 large brownies

Ingredients

Enova Oil
1 cup all-purpose flour
3⁄4 cup sugar
1⁄4 tsp. baking soda
2 eggs, slightly beaten
1 tsp. Morton & Bassett Pure Vanilla Extract
1⁄3 cup butter, cut into pieces
2 cups ShopRite semi-sweet chocolate chips
3⁄4 cup chopped ShopRite pecans
3⁄4 cup chopped ShopRite walnuts
1⁄2 cup ShopRite semi-sweet chocolate chips
2 tbsp. ShopRite butter
1 tbsp. heavy cream
1 1⁄2 cups miniature marshmallows

Directions

• Preheat oven to 350°F. Oil 13x9x2-inch baking pan with Enova Oil; set aside. Stir together flour, sugar, and baking soda in small bowl; set aside. Combine eggs, 3 tablespoons water, and vanilla in separate small bowl; set aside.
• In large saucepan, combine 1⁄3 cup butter pieces and 1 cup chocolate chips. Cook over low heat, stirring frequently, until mixture is smooth. Blend in egg and flour mixture. Stir in 1 more cup chocolate chips, pecans, and walnuts. Spread in prepared pan. Bake 23 to 25 minutes or until pick inserted in center comes out clean.
• Meanwhile, during last 5 minutes of baking time, melt remaining 1⁄2 cup chocolate chips, 2 tablespoons butter and cream in small saucepan over low heat, stirring frequently.
• Sprinkle marshmallows over brownies as soon as baking time elapses. Return to oven for 30 seconds or just until marshmallows puff; remove from oven. Drizzle with chocolate mixture; swirl lightly to mix marshmallows and
  chocolate. Cool completely.

Per Serving: 301 calories, 37g carbohydrate, 4g protein, 18g fat, 3g fiber, 43mg cholesterol, 82mg sodium

Recipe Note: Chocolate can scorch easily when melting in a saucepan, so stir frequently. Or, microwave
chocolate chips on LOW setting just until they start to melt; remove and stir to finish the process.

A Good Idea: Slide cut brownies into clear plastic sandwich bags; tie shut with festive ribbon for a sweet gift.

 

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Marinated Stuffed Shrimp

Prep time: 30 minutes*

Cook time: 5 minutes

Ingredients

2 tbsp. ShopRite Imported Extra Virgin Olive Oil

1 lb. large fresh shrimp, peeled and deveined

2 cloves garlic, minced

1 (8-oz.) Smoked Gouda cheese

4 oz. Black Bear prosciutto or deli-cooked ham, very thinly sliced

1/4 cup Alessi white balsamic vinegar

1/2 cup ShopRite Imported Extra Virgin Olive Oil

2 tbsp. chopped fresh rosemary

1/8 tsp. ground red pepper

Lettuce leaves (optional)

Directions

• Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp, garlic, salt and freshly ground black pepper to taste; cook, stirring, 3 minutes or until shrimp turn pink; cool.
• Cut cheese into 1-inch cubes. Cut prosciutto into thin strips. Wrap strips around cheese cubes; wrap shrimp around cheese cubes. Secure with wooden toothpicks. Cover and chill 10 minutes.
• For marinade, whisk vinegar, 1/2 cup oil, rosemary and red pepper in large bowl; add shrimp and toss. Cover and chill 10 minutes more.
• Remove shrimp from marinade; discard marinade. To serve, place shrimp on a lettuce-lined platter, if desired.

*20 minutes chill time extra

 

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Chocolate Cherry Pretzel Crunch Bites*

*Exclusive Chef Faith Alahverdian recipe.

Ingredients

3 lbs. of dark chocolate, finely chopped (do not use chocolate chips)
8 oz. dried cherries
1 lb. white chocolate chips
24 oz. bag of thin pretzels, gently crushed
24 oz. box of ShopRite corn flakes
1 box If you care Parchment Paper

Directions

• Prepare several half sheet pans lined with parchment paper.
• Place chopped dark chocolate in the top of a double boiler. Bring the water below to a low simmer and heat chocolate until melted. Use a candy thermometer to monitor temperature of the chocolate. Do not heat over 130 degrees farenheit. Remove top part of double boiler that contains chocolate and wipe off the bottom of the bowl.
• Place all dry ingredients except white chocolate chips in a large bowl. Pour only enough chocolate over to coat. Toss gently. Now add in white chocolate chips and gently toss again. Using a teaspoon, form bite size stacks of mixture and place on the parchment lined sheet pans. Evenly space apart to allow quick drying.

Package in a pretty box with a festive ribbon and you have a most delicious house gift!