We've been at it again in the test kitchen at Cafe Zupas. To off set the chilling temperatures this week, enjoy a bowl of Swiss Onion Soup. We spent days getting the creamy consistency just right along with pairing simple yet satisfying spices to create the perfect bowl of soup for a cold day.
Our soup features a mild Jarlsberg cultivated in Norway. This adds a buttery, nutty and slightly sweet flavor.
Tired of all the sweets from Christmas? I know I am. I'm sure that won't last long but until then, here are some delicious treats that won't hit your sweet tooth. These tasty little bites are made with Swiss cheese which gives them a nice little bite. They are perfect as a side dish with dinner, or as hors d'oeuvres if you're having a little New Year's Party. And they're easy to make too!
Cheese Puffs
makes about 2 dozen
1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup all purpose flour
4 eggs
1 1/4 cups Swiss cheese, grated
1 tablespoon Dijon mustard
1 teaspoon dried parsley
In a large saucepan, bring the water, butter, salt and pepper to a boil. Quickly add the flour and stir until it all comes together and forms a ball. Set aside and cool for 5 minutes. Add eggs, one a time and mix well after each one. Continue beating until mixture is smooth. Stir in Swiss cheese, mustard and parlsey. Drop by rounded tablespoons onto a baking sheet lined with parchment paper. Bake at 425 degrees for about 15 minutes or until golden brown.
I hope you enjoy them! Happy New Year!
I love making New Year's Resolutions. I will admit, though- I'm like so many others out there who aren't very good at keeping their resolutions. But last year, I made a food related resolution to make and blog about at least one recipe from each of my cookbooks, and I'm glad to say that I am one post away from finishing that resolution.
This upcoming year, I plan to eat more seasonally and to try new ingredients, cuisines and techniques in the kitchen. I'm also going to keep up on cooking from my cookbooks. What are some of your "foodie" resolutions for the new year?
There's nothing like a steaming hot bowl of clam chowder in the winter months. In the Zupas Test Kitchen we decided to mix things up a bit and give a good ole' classic a twist. Our Manhattan Clam Chowder is the perfect remedy for a cold day. 
We really placed an emphasis on using fresh vegetables for this featured recipe. The chowder starts with a classic mirepoix and is full of fresh tomatoes and loaded with an array of spices. 
It took testing over and over again to find the perfect combination of 9 spices to make this recipe a winner. The texture and vibrant color of our Manhattan Clam Chowder make it unique and oh so satisfying. 
Now serving....at all Zupas locations.
One thing about starting a new family is coming up with new holiday traditions to celebrate. With our first child coming early next year, my husband and I have been having fun combining the traditions of our families, along with thinking of new traditions that we'd like to do throughout the holiday season.
One tradition that we started last year is having German Scones on Christmas morning. I think my husband has been looking forward to Christmas just so that he'll get scones!! These are super easy - the dough can even be prepared the night before and refrigerated so all that you have to do on Christmas morning - once the presents are unwrapped of course - is to fry the dough. Your family will be begging for them again until next Christmas!
German Scones
2 packages dry yeast
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour
Dissolve yeast in warm water. Add the 1 tablespoon of sugar; set aside.
Pour the boiling water over the remaining 1/2 cup sugar, the butter, and the salt. Add the eggs, mix well. Add in the yeast mixture and 2 cups of the flour. Beat with a mixer until smooth. Add the remaining 2 1/2 cups flour and mix in. Let this rise for 1 hour (I just kept it in the mixing bowl) and then refrigerate until cold.
Roll out very thin (about 1/4 inch) on a floured surface, and cut into 3 inch squares. Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.
Serve with butter and honey, cinnamon honey butter, jam, or coat them with granulated sugar.
Cinnamon Honey Butter
1/2 cup butter
1/4 cup honey
1 teaspoon cinnamon
Combine all ingredients and whip with mixer until light and fluffy.
Biscotti is always in season, but Gingerbread Biscotti is perfect for the holidays. It fills your home with the most amazing aroma, you'll want to bottle it up and make it last all year long! Biscotti is simply a twice-baked cookie. It is simple to make and perfect for dunking in hot cocoa or coffee.
To make it extra special, dip half in melted chocolate and you'll have an amazing treat!
Gingerbread Biscotti
1/2 cup butter, at room temperature
3/4 cup granulated sugar
1/2 cup molasses
3 large eggs
3 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup sliced almonds, toasted
In a large bowl, sift or whisk together the flour, baking powder, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside. Cream together the butter and sugar until fluffy. Add molasses and eggs and mix until smooth and blended. Slowly add flour mixture until incorporated. Stir in almonds. Divide dough in half and shape into 2 loaves on baking sheet lined with parchment paper. Loaves should be about 12 inches long, 3 inches wide and about 1/2 inch thick. Bake at 375 degrees for about 25-30 minutes or until golden. Remove from oven and let cool about 10 minutes. Slice into 1/2 inch thick pieces on the diagonal. Place back on the cookie sheet and bake for an additional 10-15 minutes or until crispy.
Happy holidays!!
ham is sure to be on the menu this season for many of you. if you are at a loss on how to prepare it, look no further. i have worked to perfect this recipe over the years, and i'm even willing to share with you my secret ingredient, Coca Cola.
{secret ingredient ham}
3-7 lb ham [i don't get the pre-cut kind, because it doesn't seem come out as moist]
1/2 cup brown sugar
3 cups coca cola
1 cup crushed pinapple and juice
1 tbsp dijon mustard
-place all ingredients but the ham in a bowl and whisk.
for crockpot: place ham in crockpot and pour mixture on top. cook on low for 4-8 hours or high for 2-4 hours.
for baking in the oven: bake in oven covered in a roasting pan, 18-24 minutes per pound of ham at 350 degrees.
pour juice over the ham every so often.
*more tips on cooking ham here.
enjoy!
xoxo,
caroline
the taste of cranberries and oranges always reminds me of the holidays. this sweet cranberry orange bread has amazing flavor, and could definitely be a last minute christmas treat for friends and neighbors.
{cranberry orange bread}
INGREDIENTS
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ginger, Ground
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg, Ground
1/3 cup butter, softened
1 cup sugar
1/2 tsp pure almond extract
2 teaspoons grated orange peel
1/2 cup orange juice
2 tablespoons frozen orange concentrate
2 eggs
1 cup coarsely chopped fresh cranberries
1/2 cup toasted slivered almonds (optional)
2 tablespoons flour [to mix with cranberries to keep them from sinking in batter]
DIRECTIONS
1. Preheat oven to 350°F. Mix first 6 ingredients in large bowl; set aside.
2. Beat butter, sugar and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice, concentrate, and eggs; mix well. Gradually add to flour mixture, mixing just until moistened. Mix cranberries with 2 tbsps of flour. Gently fold in cranberries and almonds. Divide batter evenly among 3 greased 5 1/2x3-inch mini-loaf pans.
3. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
Tips:
To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Cover. Let stand 15 minutes. Drain.
To prepare in 9x5-inch loaf pan: Pour batter into 1 greased 9x5-inch loaf pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
Slicing Tip: For easier slicing, wrap bread in plastic wrap and store overnight before slicing.
enjoy!!
xoxo,
caroline
We are so crazy about our Roasted Red Pepper soup that we're contemplating sticking it on the permanent menu. We spent hours in the test kitchen perfecting the flavor & texture of this soup.
My personal favorite way to enjoy this featured recipe is with a big dollop of sour cream or a handful of tortilla strips. In addition to the fabulous flavor of this creation, it looks as good as it tastes. What better way to celebrate the holidays than with a vibrant RED soup. 
Merry Christmas!
This spice, native to China and Vietnam, brings a licorice flavor to dishes and is a bit stronger than regular anise. It is used in traditional Chinese cooking, as well as Chinese medicine. Although it may seem unrelated to Christmas and the holidays, there are many traditional holiday recipes that debut this robust spice. Regardless of it's festive shape, I'm sure you didn't realize the taste of black licorice was so merry.
here are just a few:
pistachio anise wafers
Christopsomo - Christ's bread greece
bizcochitos new nexico
springerle germany
anise tuiles french-ish
teebroedchen - christmas tea biscuits germany
pizelles italy
cranberry asian pear star anise cake
chräbeli switzerland
and did you know...
...star anise is the seed pod of an evergreen tree (Illicium Verum) grown in southwestern China and Japan.
...star anise is one of the spices in five spice powder.
...in traditional Chinese medicine, star anise is prescribed as a digestive aid, and to remedy rheumatism.
...Shikimic Acid, extracted from star anise, is one of the chief ingredients in the antiviral Tamiflu drug used to fight avian influenza.
...star anise can replace regular anise in western recipes.
...it is a 'secret ingredient' in many curry recipes.
thanks to about.com
Jj
There is just something about a cold, snowy day and sitting down with a big mug of hot cocoa. And here's a way to "fancy up" your hot cocoa, whether serving it to company or wanting a moment to spoil yourself!!
It's simple - just take a bit of powdered sugar and mix in a little bit of milk until a fairly thick paste consistency is reached. Break up some candy canes and place them in a bowl. Dip the bottom of a marshmallow in the powdered sugar mixture, then roll in the candy cane pieces. Let it rest on a sheet of waxed or parchment paper until fairly dry. Serve with your favorite hot cocoa. Your guests will be impressed!
I guess I'm being a bit facetious in saying that cookies are in season here in Utah, or that they even have one. But honestly, cookies do have a certain window of time when they are found in abundance. The holidays are that time. I want to share with you one of my favorites.
andes mint cookies
¾ c. butter (1½ stick)
1½ cup brown sugar
2 Tablespoons water
12 oz. (2 cups) chocolate chips (I do 1 cup bittersweet, 1 cup semi)
2 eggs
2 ½ cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
In a large bowl melt together the butter, brown sugar, water and chocolate chips. *I microwave it for a minute at a time stirring after each until melted.
Beat in eggs, add in sifted remaining dry ingredients until blended. Chill 1 hour or overnight. Shape into 1 inch balls and place on greased cookie sheet. Bake @ 325°F for 8-10 minutes. Place mint on top, you may want to place back in the oven for a second or two. Spread when melted. Let cool completely; or not.
This year I paired these with my mom's snickerdoodles and a bag of muddy buddies. Of all the cookies I make, these are the only ones I'll be making more than one batch of.
Here are a few more delicious cookie recipes from local bloggers:
ginger snaps
oatmeal chocolate chip
peanut butter
molten chocolate lava
lemon ricotta
happy {baking} holidays - Jj
With the end of the year in sight, I always start thinking about New Year's resolutions. One thing I want to do more of this upcoming year is to eat seasonally and to try new foods. And even though the year is not over, I thought I'd get a head start on my resolution and give parsnips a try!
I'm sure not everyone is unfamiliar with the parsnip, but it's not a vegetable I grew up eating. The parsnip is a relative to the carrot, and looks quite similar besides it's pale color. But that's about where the similarities end. The flavor is much stronger, and it benefits from being roasted, mashed, or used in soups and stews. For my first try, I went with this recipe for pureed roasted parsnips. It was delicious, and now I won't be as scared of these white root vegetables anymore!!
For some great information on the parsnip, visit this blog post at What's For Lunch, Honey.
The bird has been devoured and now it is on to Christmas. The holidays are filled with sweets, treats and all things delicious. Christmas wouldn't be Christmas without my Mom's fudge. This recipe has been in my family for generations. It is a simple classic fudge recipe but I like to add in extra yummy treats. This time - crushed Oreo cookies. This fudge is exceptionally rich but so smooth and delectable. The pan will be devoured in no time at all! This is also perfect for neighbor gifts this holiday season.
Chocolate Oreo Fudge
1 12 ounce can evaporated milk
4 1/2 cups granulated sugar
1/2 cup butter, room temperature
1 12 ounce package semi sweet chocolate chips
1 13 ounce jar marshmallow cream
4- 1.55 ounce Hershey's milk chocolate bars, chopped
1 tablespoon pure vanilla extract
2 cups crushed Oreo cookies
1. In a large saucepan, heat the evaporated milk and sugar until boiling. Continue heating over medium-high heat and at a low boil for about 10-12 minutes, or until it has reached the soft ball stage. (Check this by adding a small drop to a bowl of cold water. If you can roll it into a soft ball, it is ready.)
2. In a mixer, add the butter, chocolate chips, marshmallow cream, and chocolate bar chunks. Pour in the milk and sugar mixture and whip until all the ingredients are melted and smooth. Add in vanilla extract. Stir in the Oreo's.
3. Pour directly into a greased 9X13 pan and refrigerate until set, about 1 hour.
I hope you enjoy these treats! Happy Holidays!
Las Vegas is a favorite vacation destination for my husband and I. Not only is it close enough to drive down for a quick weekend vacation, but the choices for dining are growing all the time. It may be hard to find the $5.99 steak special these days, but some big names are now in Vegas.
The choices are endless, and it can be a bit overwhelming with so many restaurants to choose from. Here are a few that I have been to and loved:
Located in the Planet Hollywood Hotel and Casino, the Strip House had the best steak that I have ever eaten! You have to get a steak - it is a steak house after all, but make sure and order the black truffle creamed spinach. You'll be thinking about it and craving it for months to come!!
Also located at Planet Hollywood, and a bit more on the casual side, is the cafe Planet Dallies. The menu was large, but my favorite has been the Kobe Beef Sliders. Delicious!!
If you are looking for a pastry for breakfast, or for a quick snack, try Lenotre at the Paris Hotel and Casino. I originally sought out this cafe because I heard they sold the infamous macarons there, but even though they didn't have any when I visited, I wasn't disappointed by the other delicious pastries I tried. But be aware that there will be quite a line in the mornings, although it does move quickly.
On our last trip, we really wanted to visit Tom Colicchio's (of Top Chef fame) restaurant- Craftsteak. We actually went to the MGM Grand where it is located and put our name on the list, but they weren't seating yet and we were hungry and impatient. So we ended up going next door to Emeril's Fish House. And while we were at a fish house, we ordered steak. (I guess that's what we were in the mood for!!) I didn't think the steak quite lived up to the one at The Strip House, but my husband thought it was equally good. My favorite, though - were the smashed potatoes. I could have lived on those!
There are so many choices that I want to make a yearly trip down, just to indulge in the different restaurants for a weekend!!
