Still looking for some easy and tasty recipes — emphasis on the easy — to entertain family and friends this holiday season? Doppler asked some of Huntsville’s local chefs for their suggestions. Try these out and let us know how much your crowd liked them!
Click the link at the end of each recipe for a printable version.
If you’re looking for appetizers, you’ll find some recipes here.
That Little Place by the Lights
6 tablespoons of sugar
1 container of mascarpone cheese (475 g)
2 cups of strong coffee
1 package of savoiardi cookies (lady fingers)
1/3 cup Kahlúa
cacao powder for garnish
Combine egg yolks and sugar in a bowl and start blending with electric mixer. Once creamy add the mascarpone and continue to blend.
In separate bowl mix egg whites until they turn into fluffy white peaks. Carefully fold the egg whites into the creamy mascarpone mixture.
Combine hot coffee and Kahlúa in a separate bowl.
Dip lady finger cookies in coffee and start layering in a 2-quart cake pan. Once the bottom layer is done, pour half of the mascarpone mix on top and spread evenly.
Place another layer of lady finger cookies on top, this time in the opposite direction.
Spread the remainder of the mascarpone mix on top and garnish with cacao powder.
That Little Place by the Lights is a relaxed, family-owned restaurant serving pizza, homemade pasta, gelato, espresso and more. The restaurant recently returned to menu service and is open for lunch and dinner from Monday to Saturday, 11:30 a.m. to 8:30 p.m. thatlittleplacebythelights.ca
Whimsical Bakery Shortbread
1 cup unsalted butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
1/4 tsp salt
2 cups all-purpose flour
In stand mixer with paddle attachment or in bowl using wooden spoon, beat together butter, sugar, vanilla and salt until light and fluffy; mix in flour just until combined.
Divide in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm but not hard, about 45 minutes.
Working with one disc at a time, roll out dough between waxed paper to 1/3-inch (8 mm) thickness. Using 2-inch (5 cm) cookie cutter, cut out shapes. Place, about one inch (2.5 cm) apart, on parchment paper-lined baking sheets. Chill until firm, about 15 minutes. Repeat with remaining dough, re-rolling scraps once.
Bake in 300F oven until pale golden, about 20 minutes.
Let cool on pans on rack for 10 minutes; transfer to racks and let cool completely. (Make ahead: Store in air-tight container for up to one week or freeze for up to one month.
Whimsical Bakery Cranberry Cream Scones
2 cups all-purpose flour
2 Tbsp white sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup raisins or cranberries (optional)
4 Tbsp COLD butter
1 cup whipping or heavy cream
Preheat oven to 350F.
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder and salt, whisking well.
Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Mix in raisins or cranberries if desired.
Add 1 cup cream, stirring until mixture is evenly moist. (If dough seem dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times.
Using a rolling pin, roll dough to a 1-inch thickness. Using a 2-inch fluted round cutter, cut 12 scones from dough, re-rolling scraps as necessary.
Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
Bake until edges of scones are golden brown, approximately 20 minutes.
Whimsical Bakery is a small batch studio bakery in Huntsville, baking wedding cakes, birthday cakes, cupcakes, cookies, pies, butter tarts & more. whimsicalbakery.ca
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