I finally got my act together this year and got a head start on holiday baking preparations. Last weekend's blustery weather practically begged me to bust out the stand mixer, put on some jaunty carols and get to work. I've been making holiday treat boxes for friends and family for years and always find myself in a rush to get the boxes finished in time to ship them off. The contents of the boxes vary a little from year to year, but so many of the items have become special requests that the boxes have developed some continuity.
More than any other morsel, the taste of my grandma's snack mix tells me that the holidays are here. The original recipe was from a spiral-bound community cookbook from Springfield Ceramics and Crafts Club that was published in the 1960s. I've amended the recipe over the years, boosting the umami factor with Asian fish sauce and fresh rosemary, but the delectable buttery crunch is still the same. Biscotti are beautiful and fun to make, with practically endless flavor combinations. Crunchy pistachios and dried cranberries are an especially festive combination, especially when draped with a snowy drizzle of white chocolate. The newest addition to this year's selection is little jars of salted bourbon caramel sauce, perfect for drizzling over ice cream, cake or as a fruit dip. For this recipe, leave the small-batch, single-barrel stuff on the shelf. Use something tasty but affordable, such as Old Grand Dad Bonded Kentucky Straight Bourbon Whiskey.
Salted bourbon caramel sauce
2 cups cane sugar
½ cup water
teaspoon cream of tartar, optional (helps prevent caramel from crystallizing)
1 tablespoon light corn syrup
1 cup heavy cream
¼-½ cup bourbon (or substitute 1 tablespoon vanilla)
½ teaspoon sea salt
Preparation
Combine the sugar, water, cream of tartar and corn syrup in a heavy-bottomed saucepan. Place on the stove over medium-high heat and stir briefly to dissolve the sugar, then stop stirring. Allow the mixture to come to a boil and continue to cook without stirring, until the caramel is amber-colored (be careful not to let it burn). Remove from the heat and carefully stir in the cream (the mixture will bubble up). Let the mixture cool for a few minutes, then stir in the bourbon and salt. Pour into small jars and let come to room temperature, then refrigerate until ready to use. Makes 2 cups.
Biscotti
½ cup unsalted butter, softened
¾ cup sugar
3 eggs, at room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
Up to 2 cups toasted nuts and/or dried fruit
White, dark, or milk chocolate chips for drizzling (optional), plus 1 tablespoon coconut oil
Other delicious flavor add-ins: 1 tablespoon grated citrus zest, 1 tablespoon instant espresso powder, 1 teaspoon cinnamon or pie spice
Preparation
Preheat the oven to 350 degrees.
If you are using dried fruit, combine it with 2 tablespoons water or vodka in a microwaveable bowl and microwave for 30 seconds. Cover and set aside to macerate and cool. Cream together the butter and sugar until fluffy. Add the eggs one at a time, scraping the bowl after each addition. Mix the dry ingredients together in a separate bowl, then add to the butter mixture. Mix gently to combine, then add nuts and macerated dried fruit, if using.
Divide the dough into equal thirds and shape each into a 2-inch-diameter log. Place the logs on a lined baking sheet and press down lightly with floured hands to flatten slightly.
Bake in a preheated oven for 20 minutes, or until a toothpick inserted into the middle of the logs comes out clean. Let rest 5 minutes, then lightly brush the logs with a pastry brush dipped in water (this helps them slice cleanly). Slice the logs crosswise into even ½-inch-thick slices. Place the slices on their sides on a baking sheet – you can arrange them close but not touching. Return to the preheated oven and bake 15 minutes more, until the biscotti are dry and lightly browned. Cool completely.
To drizzle with melted chocolate, combine one cup chocolate chips with one tablespoon coconut oil and microwave for 30 seconds. Stir and repeat, microwaving in 15-second bursts, stirring each time, until the chocolate is melted and smooth, taking care not to burn the chocolate. Drizzle the melted chocolate over cooled biscotti. Let cool at room temperature until chocolate is completely set, then store in an airtight container.
Nuts and Bolts Snack Mix
12 ounces Crispix cereal (preferred), or corn/rice cereal squares, 11 cups total
4 cups unsalted mixed nuts or peanuts
4 cups mini pretzels
2 cups mini saltine crackers or bagel chips
½ cup each butter and bacon fat (or use all butter)
2 teaspoons chopped fresh rosemary
2 tablespoons Worcestershire sauce
1-2 tablespoons fish sauce (available at most Asian groceries) or soy sauce
Tabasco sauce, to taste
1 teaspoon each garlic and onion powder
Preparation
Preheat the oven to 250 degrees. Combine the cereal, nuts, pretzels and crackers in a large mixing bowl. Melt the butter and bacon fat, then mix in the chopped rosemary, Worcestershire sauce, fish sauce, tabasco sauce, garlic and onion powder. Drizzle the melted butter mixture over the dry ingredients and mix well. Divide the mixture between two rimmed baking sheets and bake in the oven for 45 minutes, stirring and rotating the pan every 15 minutes until the mixture is dry and crisp. Let cool completely then package in an airtight container.
