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Erin McKool from Start shares some of her favorite Christmas recipes. These are dishes you can make ahead of time.
Peppermint Mocha Latte
Milk: Measure 1 ¼ Cup. Pour into a pitcher and steam. If you do not have a frothing device at home, you can warm the milk over the stove on medium-low heat, or even use the microwave. Add TWO shots of espresso to cup. Pour steamed milk into cup over espresso. Add 2 TBL chocolate syrup and 1/8 tsp peppermint syrup to cup and stir. (Adjust to your preference.) If desired, Add Whipped Cream and drizzle with Chocolate Syrup and dust with crushed candy canes.
*See recipes below for our peppermint and chocolate syrups.
Peppermint Syrup
Peppermint Extract: ½ TBL
Organic Cane Sugar: 2 ½ Cups
Water: 2 ½ Cups
Heat the water and sugar until the sugar dissolves. Remove from the heat, and stir in the peppermint extract. Cool and store in the refrigerator.
Chocolate Syrup
Unsweetened Cocoa (Ghirardelli’s is Start’s favorite): 1 Cup
Vanilla Extract: 2 tsp
Organic Cane Sugar: 3 Cups
Water: 2 ½ Cups
Heat the water and sugar until the sugar dissolves. Remove from the heat, and pour into a bowl with the cocoa powder. Cool and store in the refrigerator.
Start's Applewood Bacon & Swiss Quiche
Crust:
3 cups whole-wheat pastry flour
3 cups whole-wheat flour
1 TBL salt
2 ¼ cups unsalted butter- COLD
¾ cup ice water
Mix flour with salt. Cut cold butter into small pieces. Put flour mixture and butter into a food processor and gently pulse until it reaches the texture of sand. Drizzle in ice water until the dough begins to stick together. Use a rolling pin to flatten the dough to 1/8” thickness and cut into circles just larger than the size of your pan. Store extra dough in the refrigerator between wax paper pieces.
*No one will judge you if you buy store-bought dough and move straight to the filling part of this recipe!
Filling:
6 medium eggs
1 cup half & half
¼ tsp dry mustard
¼ tsp salt
¼ tsp ground pepper
1 tsp dry thyme
9 heaping tablespoons shredded Swiss cheese
3 slices cooked applewood smoked bacon
Place pie dough into individual quiche/tart pans and press into the pans. Poke holes with a fork. (You can also use a muffin tin. This recipe will work for 12 regular size muffin tins.) Whisk together the eggs, half & half, dry mustard, salt, and pepper. Sprinkle 1 TBL cheese into the bottom of the crust.
Chop the bacon and sprinkle it over the cheese. Pour the egg mixture into the crust, filling just below the lip. Sprinkle dry thyme over the egg mixture. Bake at 325 for 15-20 minutes until set. If serving later, cool completely then chill. Before serving, sprinkle ½ TBL of Swiss cheese on top and reheat at 365 degrees for 7-10 minutes.
LINK: www.startrestaurant.net