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Advent Calendar Cookbook—Day 28: Challah


Advent Calendar Cookbook—Day 28: Challah

Recipe submitted by Kallie Stahl, Communication & Marketing Specialist (via Joan Nathan for The New York Times) 

Photo courtesy of Evan Sung for The New York Times.

Ingredients (makes 2 challahs):

  • packages active dry yeast (about 3½ teaspoons).
  • 1tablespoon plus ½ cup sugar.
  • ½cup vegetable oil, more for greasing bowl.
  • 5large eggs.
  • 1tablespoon salt.
  • 8 to 8½cups all-purpose flour.
  • Poppy or sesame seeds for sprinkling.

Instructions:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in 1¾ cups lukewarm water.
  • Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
  • Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
  • To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1½ inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
  • Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
  • If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
  • Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

View the entire Advent Calendar Cookbook here.


 


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Advent Calendar Cookbook—Day 27: Sweet Potato Casserole Pie


Advent Calendar Cookbook—Day 27: Sweet Potato Casserole Pie

Recipe submitted by Kallie Stahl, Communication & Marketing Specialist (via Jerrelle Guy for The New York Times)

Image courtsey of David Malosh for The New York Times. Food Stylist: Simon Andrews.

Ingredients:

  • 2 pounds small sweet potatoes, unpeeled.
  • cups pecan halves.
  • ½ cup plus 2 tablespoons packed light brown sugar.
  • 4 tablespoons unsalted butter (½ stick), softened.
  • 1 teaspoon kosher salt.
  • 1 teaspoon ground cinnamon.
  • ½ teaspoon ground nutmeg.
  • ¼ teaspoon ground ginger.
  • 1 (12-ounce) can evaporated milk.
  • 2 teaspoons vanilla extract.
  • 3 large eggs, at room temperature.
  • 6 ounces marshmallows (about 27).

Instructions:

  • Heat the oven to 425 degrees and line a baking sheet with parchment; set aside. Using the tines of a fork, carefully poke holes into the surface of each sweet potato. Place the sweet potatoes on the prepared baking sheet and bake until fork-tender and the skins are crisp, 45 to 50 minutes.
  • Lower the oven to 350 degrees, remove the sweet potatoes and let sit until cool enough to handle, 15 to 20 minutes. Peel them, discarding the skins, and transfer peeled sweet potatoes into a large bowl; mash until creamy (you should have about 2 generous cups). Place the bowl into the refrigerator to chill while you make the crust.
  • Line the bottom of a 9-inch springform pan with a piece of parchment. In a food processor, combine the pecans, 2 tablespoons light brown sugar, 2 tablespoons butter and ½ teaspoon salt; blend on high until the mixture looks like coarse bread crumbs, about 20 seconds. Sprinkle the mixture into the bottom of the pan and press down firmly to compact the crust. (If using a pie plate, press up the sides as well.) Bake until deep golden brown and fragrant, 18 to 20 minutes. Let the crust cool while you make the filling.
  • Lower the oven to 325 degrees. Into a stand mixer fitted with a paddle attachment, add the chilled potatoes and beat on medium for 3 minutes, scraping the sides of the bowl and beater as you go. Add the remaining ½ cup light brown sugar, 2 tablespoons butter and ½ teaspoon salt, along with the cinnamon, nutmeg and ginger. Beat on medium speed to combine for 2 to 3 minutes, again stopping to scrape down the sides of the bowl and beater as you go. Reduce the speed to low and add the evaporated milk and vanilla, beating until combined. Add the eggs, one at a time, beating until fully incorporated, then turn the speed to medium-high and beat for another 45 seconds before pouring the mixture into the cooled crust. Set the pie on top of a baking sheet, then bake until set around the edges but just slightly jiggly in the center, 60 to 70 minutes.
  • Allow the pie to cool for 10 to 15 minutes, then carefully arrange the marshmallows on top in an even layer. (If you set the marshmallows on the hot pie as soon as it comes out of the oven, they’ll melt into a flat layer. Allowing the pie to cool a bit first helps them retain their shape.) Once the pie cools to room temperature, cover it with foil and transfer it to the fridge to chill, at least 4 hours or up to 2 days.
  • When ready to serve, heat the broiler and position an oven rack close to the broiler. Place the pie under the broiler until marshmallows are browned in spots, 1 to 3 minutes, depending on how charred you prefer your marshmallows, watching closely. Remove from the oven and let the pie rest for 10 minutes to allow the marshmallows to set and harden before running a knife around the edges of the pan and releasing the ring. Slice and serve immediately.

 


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Advent Calendar Cookbook—Day 26: Lemon Latkes

  • 6 Yukon Gold potatoes (about 2½ pounds), peeled.
  • 1 large onion.
  • 2 large egg yolks.
  • 3 garlic cloves, grated.
  • 2.5 ounces finely grated Parmesan (about 1¾ cups).
  • 1 tablespoon finely grated lemon zest.
  • Pinch of Kosher salt.
  • 2 tablespoons rice flour.
  • ¾cup plus 2 tablespoons canola oil.
  • 1 cup ricotta (preferably Calabro).

Instructions:

  • Grate potatoes and onion on the large holes of a box grater into a large bowl. Squeeze out excess liquid from potatoes and onions with a dish towel into a medium bowl; reserve liquid. Add egg yolks, garlic, Parmesan, and lemon zest to potatoes and onion and mix well; season with salt. Gently fold in flour, adding reserved liquid if needed, until mixture is loose but still holds together.
  • Heat ¼ cup oil in a medium nonstick skillet over medium. Squeeze about ⅓ cup potato mixture into a rough ball with your hands to get rid of excess liquid. Press ball down to make a 3½”-diameter flat round. Working in batches, cook latkes, turning occasionally and adding 1–2 Tbsp. oil between batches, until both sides are golden and crunchy, about 4 minutes per side. Transfer to paper towels to drain.
  • Process ricotta in a food processor until super smooth and silky. Serve alongside latkes.

 


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Advent Calendar Cookbook—Day 25: No Bake Avalanche Cookies


Advent Calendar Cookbook—Day 25: No Bake Avalanche Cookies

Recipe submitted by Kallie Stahl, Communication & Marketing Specialist

Image courtesy of The Country Cook.

Ingredients:

  • 4 cups Rice Krispies cereal.
  • 4 cups Honey Nut Cheerios.
  • 2 (11 ounce) packages white chocolate chips.
  • 1 cup creamy peanut butter.
  • 1 cup Biscoff cookie butter.

Instructions:

  • Line 2 or 3 baking sheets with wax paper or parchment paper. In a large bowl, add Rice Krispies and Honey Nut Cheerios and stir together.
  • In a microwave-safe bowl, pour in both packages of white chocolate chips. Microwave for a minute, then stir. Heat in 30-second increments, stir each time until chocolate is completely melted.
  • Stir in peanut butter and cookie spread. If it’s too thick to pour easily, microwave in 15-second increments until smooth.
  • Pour mixture over the cereal. Stir well until fully combined.
  • Scoop about 2 tablespoons of the mixture at a time onto your lined baking sheets.
  • Then, gently smush the cookies down with your fingers or the back of the cookie scooper.
  • Place baking sheets into the fridge into cool and the chocolate has set up (about 30 minutes or so.)

For more tips, click here!


 


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Advent Calendar Cookbook—Day 24: Muddy Buddies (Puppy Chow)


Image courtesy of Joy Food Sunshine.

Advent Calendar Cookbook—Day 24: Muddy Buddies (Puppy Chow)

Recipe submitted by Annie Stockmal, Graduate Assistant at Falvey Library

Ingredients:

  • 9 cups Chex cereal.
  • 1 cup semisweet chocolate chips.
  • ½ cup peanut butter.
  • ¼ cup butter.
  • 1 tsp vanilla.
  • 1½ cups powdered sugar.

Instructions:

  • Microwave chocolate chips, peanut butter, and butter uncovered for 30 seconds and stir. Microwave for another 30 seconds (until smooth).
  • Stir in vanilla.
  • Pour mixture over Chex cereal and stir until fully coated.
  • Pour cereal into a 2 gallon plastic bag.
  • Add powdered sugar, seal bag, and shake.

 


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Advent Calendar Cookbook—Day 23: Stuffed French Toast

 


Advent Calendar Cookbook—Day 23: Stuffed French Toast (Sally Jessy Raphael)

Recipe submitted by Kallie Stahl, Communication & Marketing Specialist

“Served annually at the Stahl’s holiday brunch, this recipe pairs well with traditional egg casseroles. You can prep this dish the night before which makes it a quick and tasty option for Christmas morning!”

Image courtesy of Savory Experiments.

Ingredients:

  • 8 slices white bread (crusts removed).
  • 12 eggs.
  • Two (8 oz.) cream cheese (softened) cut into small cubes.
  • 13 cup maple syrup.
  • 2 cups milk.

Instructions:

  • Place half the bread in the bottom of a 9×13 ungreased casserole dish.
  • Cut the cream cheese into small cubes and place them on top of white bread.
  • Top cream cheese with remaining bread.
  • Mix eggs, maple syrup and milk; Pour mixture over bread, cover with plastic wrap, and refrigerate overnight.
  • Next morning: Bake at 375 degrees for 45 minutes.
  • Serve with maple syrup (optional: top with powdered sugar).

 


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Advent Calendar Cookbook—Day 22: Apple Feta Spinach Salad


Advent Calendar Cookbook—Day 22: Apple Feta Spinach Salad 

Recipe submitted by Meg Schwoerer-Leister, Access & Collections Coordinator

Image courtesy of Eat Well 101.

Ingredients:

  • 3-4 cups baby spinach, rinsed.
  • 1 Gala apple diced.
  • ½ cup cranberries.
  • 3 tablespoons chopped almonds.
  • ½ cup feta crumbles.

Dressing:

  • ¼ cup olive oil.
  • 1 tablespoon honey.
  • ¼ cup apple cider vinegar.
  • 2 teaspoons mustard (Dijon or whole grain).

 

 



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Advent Calendar Cookbook—Day 21: Green Bean Casserole


Advent Calendar Cookbook—Day 21: Green Bean Casserole

Recipe submitted by Sarah Wingo, Librarian for English Literature, Theatre, and Romance Languages & Literature

“Make a béchamel sauce out of the butter used to sauté mushrooms, then bake with green beans and fried onions in a casserole dish for about an hour.”

Photo courtesy of Alex Lau, via Bon Appetit.

Ingredients:

  • About 2 lbs frozen green beans.
  • About 2 lbs mushrooms (cremini, or white).
  • About 3 cloves garlic.
  • 1 package (6 oz) crispy fried onions.
  • 2-4 Tbs butter.
  • 1-3 Tbs flour.
  • 1 cup heavy cream.
  • 1 cup chicken stock.
  • Dash of salt.
  • Dash of pepper.
  • Dash of nutmeg.

Instructions:

  • Thaw 2 lb frozen green beans (and drain).
  • Mince 3 cloves garlic.
  • Wash and drain 2 lb mushrooms. Slice the mushrooms or just break them up by hand while draining.
  • Sauté mushrooms in 2-4 Tbs butter. (The mushrooms will soak up the butter, then release it again after a few minutes).
  • Add 3 cloves garlic (minced).
  • Sprinkle with salt and sweat until translucent.
  • Add 1-3 Tbs flour. Stir and continue heating to make a roux.
  • Add 1 cup heavy cream and 1 cup chicken stock. Reduce heat slightly and stir to make a sauce (If it’s a little too thin, reduce heat and simmer until it reduces somewhat).
  • Add salt (not too much, the fried onions are salty), pepper, and a little bit of nutmeg.
  • Preheat oven to 350 degrees F.
  • Combine mushrooms and sauce with green beans in a casserole dish.
  • Mix in a quarter to one third of the fried onions, spread the remainder on top.
  • Bake, covered, for about an hour.

 


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Advent Calendar Cookbook—Day 20: Apple Strudel


Advent Calendar Cookbook—Day 20: Apple Strudel

Recipe submitted by Laurie Ortiz Rivera, Social Sciences Librarian 

Image courtesy of House of Nash Eats.

Ingredients:

Strudel Dough

  • 1 ½ cups all-purpose flour (188g).
  • ¼ teaspoon salt.
  •  cup lukewarm water.
  • 2 Tablespoons vegetable oil.
  • ½ teaspoon apple cider vinegar or lemon juice.

Apple Raisin Filling

  • ¾ cup butter melted.
  •  cup Panko breadcrumbs.
  • 2 lbs apples peeled, cored, and thinly sliced (about 6 cups).
  •  cup golden raisins plumped in hot water for 10 minutes, then drained.
  • ½ cup granulated sugar.
  • ½ teaspoon cinnamon.
  • Powdered sugar for dusting.

Instructions:

  • Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
  • Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn’t dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
  • When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
  • To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
  • Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As it thins out, the weight of the dough will mostly hold it in place on the tablecloth while you stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
  • Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band, stretching the dough even a bit further to thin that thick band of dough out.
  • Using your hands (or a very soft pastry brush, although I find that my hands work best), gently spread ¼ cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
  • Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
  • Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving ¼ cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
  • Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.

For more recipe notes click here. Recipe via House of Nash Eats.


 


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Advent Calendar Cookbook—Day 19: Baklava


Advent Calendar Cookbook—Day 19: Baklava 

Recipe submitted by Migena Rrapushaj, Access and Collections Specialist

“We always make baklava for big holidays. This recipe can be fairly easy if you opt out handmaking the dough and just buy some phyllo pastry sheets.”

Image courtesy of Simply Home Cooked.

Ingredients:

  • 16 oz phyllo pastry sheets.
  • 1 ½ to 2 sticks of melted butter.
  • 3 to 4 cups finely crushed walnuts, more if needed.
  • 1 cup water.
  • 1 cup sugar.
  • Squeeze of lemon juice.
  • ¼ to ½ cup honey (optional).
  • Dash of cinnamon or cinnamon stick (optional).

Instructions:

  • Defrost the pastry sheets according to the directions.
  • Once the pastry sheets are ready to be used, preheat oven to 350 degrees.
  • Prepare the filling by melting the butter in a pan and crushing the walnuts. You can crumble them either in a food processor, or the way I’ve done it growing up while helping my mom cook: put them in a Ziploc bag and use a meat hammer. But I go for the food processor nowadays.
  • All that is left to do is assemble into a rectangular baking pan. Grease the pan with some butter and then start layering the phyllo sheets. Brush each individual pastry sheet with butter, and sprinkle some of the walnut crumble on top, and layer with another pastry sheet until you’re all out.
  • Afterwards, brush some more butter on top and cut into the baklava lengthwise, about 3 or 4 strips depending on the size of your pan or how big you want the pieces to be, and then cut diagonally to create diamond shapes. This is the most traditional way to cut baklava, but if desired you could even cut them into cubes.
  • Afterwards, bake in the oven for about 30 to 35 minutes, until the top becomes lightly golden brown.
  • While the baklava is baking, assemble ingredients for the syrup. Heat up the sugar, water, and a squeeze of lemon juice until the sugar has dissolved, about 5 to 8 minutes. You could also add some honey and cinnamon to the syrup! Allow this syrup to cool before pouring on top of the baklava.
  • Once the baklava is done baking pour the syrup on top evenly, cover the pan with a lid or aluminum foil, and let the baklava rest overnight to truly soak up all the syrup. “As much as I’ve tried to sneak a piece of baklava from my mom in the past, this part is nonnegotiable, it’s a crucial step so plan accordingly if you want to make this dessert!”

 


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Last Modified: December 15, 2022