Foodie Coordinator Joy Ludwig-McNutt shares two of her delicious holiday recipes below. Enjoy!Gingerbread Truffles
½c. Heavy cream
1tsp. Ground ginger
½tsp. Ground cinnamon
¼tsp. Freshly grated nutmeg
¼tsp. Ground cloves
5oz. Dark chocolate, 64% or 70%, preferred, chopped
1T. Butter, room temperature
Dark chocolate melted for dipping
Cocoa powder, pre-sifted for coating
1. In a small pot, bring the cream and spices to a boil.
2. Immediately, pour over the chocolate in a metal bowl. Let rest for about a minute, and then whisk together to combine until smooth.
Add the butter, and stir to combine. ( If your chocolate is not completely melted, place the bowl over a small pot of simmering water.)
3. Pour the ganache into a shallow 8-inch dish or pie pan. (This will help cool the ganche down faster since it’s a more shallow surface area.) Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
4. Then, using a teaspoon or a 1/2-inch melon baller or a smaller cookie dipper, scoop balls of the ganache, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
5. Using plastic gloved hands or hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round.
6. Melt extra chocolate in a metal bowl placed over a small pot of simmering water. Then, hand roll each truffle in the chocolate to “precoat” it, being careful not to form a “foot” on the bottom of the truffle. Set on a baking sheet lined with parchment paper. Rest until the chocolate is set.
7. Using the same process, coat each truffle in a second layer of melted chocolate. When finished, roll the truffles in 1 c. of confectioner’s sugar sifted with 1 T. of ground cinnamon. Or for a more chocolate taste, add the cinnamon to cocoa powder instead.
8. If not using immediately, refrigerate the truffles in an airtight container until ready to serve, up to 2 weeks.
20-Minute Dried Cranberry Sauce
Serves: 10-12+ people
Ingredients:
3 c. dried cranberries
6 oz. fresh pomegranate juice
6 oz. fresh orange juice
1 ea. zest of an orange
2 ea. cinnamon sticks
pinch salt
1 T. cornstarch mixed with enough water to make a paste
In a medium sized pot, place all the ingredients, except the cornstarch, cover with a lid and bring to a simmer for 10 minutes.
Pour the cornstarch into the pot along the side while whisking. Bring the mixture to a boil. Add a bit more juice or water to adjust the consistency of your sauce.
For a smoother sauce, use a stick blender and puree, after removing the cinnamon stick and orange zest.
Ingredients:
3 c. dried cranberries
6 oz. fresh pomegranate juice
6 oz. fresh orange juice
1 ea. zest of an orange
2 ea. cinnamon sticks
pinch salt
1 T. cornstarch mixed with enough water to make a paste
In a medium sized pot, place all the ingredients, except the cornstarch, cover with a lid and bring to a simmer for 10 minutes.
Pour the cornstarch into the pot along the side while whisking. Bring the mixture to a boil. Add a bit more juice or water to adjust the consistency of your sauce.
For a smoother sauce, use a stick blender and puree, after removing the cinnamon stick and orange zest.
