Crispy Pork with Sweet and Spicy Dipping Sauce AND Triple Chocolate Cookies

I had intended on making a blog post on just the Crispy Pork with Dipping Sauce last night, but when I was trying to set up the shot, my daughter knocked over my tripod and broke my new lens! I was gutted, but it was an accident and just material things. I seriously did cry (don't look at me like that) but I did forgive my daughter almost instantly. She was genuinely sorry and very apologetic! My husband was able to fix it, but the auto focus is kaput. Makes it a bit more difficult, but still doable :) Anyway, the photo isn't the best, but this recipe is damn good and easy. 

Crispy Pork with Sweet and Spicy Dipping Sauce
Inspired by BBC Good Food
Can be doubled but I recommend you triple this- it's that darn delicious!!!
Ingredients
1lb pork belly
2t 5 spice powder (I made mine homemade)
Coarse Salt such as Kosher or Sea Salt
For Dipping Sauce
4 tablespoons Soy Sauce
2 teaspoons fresh ginger
1 tablespoon chili garlic sauce
2 T brown sugar
1 T honey (optional)
1 scallion finely chopped
Directions:
Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.

To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.




Next recipe!
Since we're trying to eat a bit healthier after a smorgasbord of cakes, cookies, cakes, rich meat and cheese, cakes, pies, drinks AND cakes I thought I'd make one of my favorite "healthy" or rather healthier than your normal cookie cookies. This recipe is courtesy of Ellie Krieger. I tried this recipe last summer and the whole family loved it. They couldn't believe it used whole wheat flour and canola oil for butter! Great if you have a sweet tooth you just can't kick if you're trying to eat a bit healthier. The addition of nuts and dried fruit is optional, but it gives the cookies a but body and crunch. I made them without nuts and fruit last year and they were still amazing....tasted like mini brownies actually.


For this recipe I recommend you use valrhona or natural cocoa powder :)



Triple Chocolate Cookies
Ellie Krieger
1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour (or regular whole wheat flour, as I did!)
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup coarsely chopped dark chocolate (2 ounces)
1/3 cup coarsely chopped milk chocolate (2 ounces)
2/3 cup chopped pecans, optional
1/4 -1/2 cup dried cherries, optional

Directions

Preheat the oven to 350 degrees F.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. 

Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet.

 Bake for 12 minutes. Transfer cookies to a rack to cool.

Mama's Christmas

Growing up we didn't make a big thing out of Christmas. I never believed in Santa and we never ever had a tree, though my father would throw some multi-colored Christmas lights on the balcony.

To me Christmas was about Christmas music on the radio, bigger crowds, Christmas movies, and waiting impatiently on Christmas eve for 12 am so we could open the presents our parents gave us (so we didn't feel left out at school after winter break). We also spent time with extended family, however the older we got, the less 'Christmassy' things got. By the time I was a teenager Christmas was just another day.

So after I met my husband, he shared a lot of his Christmas traditions with me and my son. I didn't know A LOT and it has been so much fun learning from him. It was so much fun decorating a Christmas tree for the first time with him. I don't know why, but I was extremely nervous about it. I actually have a video of it, but it's on a broken laptop that my husband is now tinkering with! 

So every year my husband and my children are making our own little traditions, and trying to ensure our children have fond memories of Christmases and pass it on to their own children. This Christmas my eldest son is with his biological father so it was a bit sad, but my 3 and 1 year old were a lot of fun and very appreciative! 

We didn't bring the presents out until the very early hours on Christmas morning so the kids would think Santa brought them loads of gifts, but the first thing my daughter said was "THANK YOU MA AND DAD!" She's too clever and funny ;)

Some photos:

Christmas Eve

A simple dinner- Baked Penne with Sausage and Ricotta with a side salad from vegetables and apples from the crisper and a balsamic vinaigrette 

Mince Pie and spiked eggnog for Santa and a carrot for the Reindeer....yes 1 carrot- we ain't got it like that ;)

Discovered this Christmas morning! Looks like Santa didn't wipe his feet- rude!

At least he's appreciative!

Definitely a White Christmas

Kids woke up late but they got into the presents quickly!!

Peppa Pig obsessed baby was quite happy with this :)

Homemade Vanilla Hot Chocolate to kill the morning chill

Daughter getting ready for Christmas Dinner

The "princess dress" she's been asking for since her birthday :)

Christmas Dinner thanks to Cook's Illustrated Holiday Issue:

 Ultimate Stuffed Beef Tenderloin (stuffed with mushrooms and spinach) 

Candied Sweet Potatoes (not too sweet- just perfect) 

Creamy Mashed Potatoes

Green Beans with Mustard Vinaigrette

Rolls from Rachael Ray. Those rolls were a hit 2 years straight. They're f##king awesome. Excuse my freedom. ;)

Tunnel of Fudge cake! Soooooo rich and perfectly fudgy! Also from Cook's Illustrated Holiday Entertaining Issue!

My friend's son said the dinner was the best he's ever eaten. I love this kid even more now ;) The dinner was a big hit and we hardly have any leftovers! We still have cake and that's all that matters ;)

Husband aka Santa

Santa's Mincemeat Pies

My children watch a cute British show called Peppa Pig. I can remember the first day I watched it with my husband's son and it instanly became a favorite. After each 5 minute episode he'd shout, "Again! Again! I want to watch Peppa Pig AGAIN!" Since then my son, then my daughter and now my baby are hardcore Peppa Pig Fans. In fact, just mentioning going to England to watch Peppa Pig Live this March, someone tweeted to me that there is actually a Peppa Pig amusement park! If you're in England in April and your children are Peppa Pig fans check out Peppa Pig World (www.peppapigworld.co.uk).



OK what does mince pies have to do with Peppa Pig? Well...last Christmas and this Christmas we  watch the first Peppa Pig Christmas Special on DVD on almost continuous rotation. Peppa and George (her brother) leaves Santa a mince pie and a drink. The kids ask for it, but I never really thought it was something we should do. After all, it's a British tradition and for the past couple years we've left cookies and truffles. This year, they urged me a bit more....as well as my husband so I added it to my Christmas baking list.


Since we do not have proper canning jars, I made David Lebovitz's Quick Mincemeat and left it on the countertop at room temperature for 3 days. Every day my husband and I would take a whiff, and my husband  got twinkle in his eye and say, "This smells like Christmas!"


Besides the delicious filling of raisins plumped by brandy, homemade candied orange peel, warm seasonal spices and Clementines, I  used a pastry from Ainsley Harriot. A simple sweet pastry was made even more remarkable with its crunchy ground almonds, fresh flavor from Clementine zest, and warm flavor of my absolute favorite spice, cinnamon! Give this a try any time of the year it's worth it. If you have proper jars, jar this amazing mincemeat for years to come and all you have to do at Christmas is make this delicious filling! You can also make the traditional mincemeat using suet and there is also a vegetarian option available!

Santa's Mince Pie

For Mincemeat

 Adapted from David Lebovitz's Quick Mincemeat
2/3 cup  coarsely chopped raisins, dark or golden
1 Honey-crunch apple, small dice ( i debated whether or not to grate or dice, but my gut said dice you can grate if you want)
1/2 cup chopped candied orange peel 
1/4 cup brandy, plus more, if necessary
grated zest of one orange (preferably unsprayed)
1 teaspoon freshly-squeezed lemon juice (i used a lime as its all I had!
2 tablespoons light or dark brown sugar
1/2 teaspoon (each) ground cinnamon and nutmeg
1/4 teaspoon ground cloves
1. Mix everything together and put in a jar.

2. Let stand for at least one to three days before using. If the brandy absorbs quickly and the mixture appears dry, add another pour, just enough so the mixture is thoroughly moistened.

For Pastry- this can easy be done with shortcrust or puff-pastry as well

Pastry dough adapted from Ainsley Harriot

1 cup/7oz unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup/3 1/2oz Superfine sugar
1/2 cup/2oz Ground almonds
1/2 cup/4oz butter chilled and cubed

Zest of 1 clementine
1 egg yolk + 1 beaten egg, to glaze
1 jar luxury mincemeat (or mincemeat recipe above!)
1 packet juicy dried cranberries (optional)
4 tablespoon cold water approx
Confectioner's sugar for dusting

Raw/Turbinado sugar

Directions:

Place the flour, ground cinnamon, sugar, almonds and butter in a bowl and mix with a pastry cutter or your fingers until fine crumbs form. 

Add the egg yolk and cold water and mix until it just starts to bind together.

Tip onto a lightly floured surface knead gently until smooth then wrap in Clingfilm and chill for 30 minutes to 1 hour or until firm.

 
Preheat the oven to 200C/400F/gas6
 
Lightly dust the work surface with flour and then roll out the pastry to about the thickness of a coin.

Cut out 12 circles measuring 8cm/31/2in wide and 12x 7cm/3in (for lids).

Use the large  pastry circles to line an 12-hole non-stick or buttered muffin tray tin. Put a spoonful of mincemeat in each case (dont over-fill or it will boil over and burn the pies)

 Sprinkle over a few cranberries if using, dampen the edges of the pastry with a little water and then top with a lid and seal the edges. Brush tops with the beaten egg,  make one or two slits in the top of each pie and then bake in the centre of the oven for 15-20 minutes until golden. You can also cut out any designs that can fit into each tin.I used stars and op some or all with turbinado sugar for a sweet crunch!

Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool. Dust with confectioner's sugar before serving.  

"Santa" Approves!!!!

Give these babies a shot! The pastry is perfectly flaky with a bit of crunch from the almonds! Paired with the sweet, but not overly sweet mincemeat, this is definitely a great way to get extras from Ol St. Nick!

HAPPY BAKING AND MERRY CHRISTMAS FRIENDS!!!!!

Chocolate Bourbon and Pecan Biscotti

Chocolate, Bourbon and Pecan Pie; oh how I love thee. It's a great combination that must be tried out again in yet another form- Biscotti. The twice-baked Italian cookie.

I am going to be completely honest here, I was not a fan of biscotti the first time I tried it. It was just too damn hard and flavorless. Of course the Biscotti I tried was store-bought from a brand that shall not be named....not because I don't want to name it, but because I can't remember the name of the brand! Anyway, I bought it thinking I was being all fancy and was seriously let down. Three years later, I thought maybe I'd give it another chance. After baking and ravenously eating the Chocolate Bourbon Pecan Pie at Thanksgiving, the only thing on my mind was replicating this. I already had the fantastic idea of gifting friends with this awesome pie, but I also wanted to take it to another level. So my old cookie foe biscotti popped in my head for some reason. 

I scoured the web for a good starter recipe and found David Lebovitz's Chocolate Biscotti. Of course I had to use his recipe. The one thing that he said would make this cookie even better is using Valhrona chocolate powder. I usually use it in all my chocolate baking, but I didn't have any in my cabinet. I thought, ah that's an easy fix I'll just go to the French shop at the local mall and purchase some. Erm, none. I went back almost everyday for the past 2 weeks and they did not have any! So I bought some Organic/Bio Chocolate Dutch Processed powder and hoped for yummy results. Luckily this powder did the trick! I am still going to look going to bug the folks at the shop for the chocolate powder though!!! 

This treat was perfect for the "First Day of Christmas" anyway!

So it tasted excellent and tastes even better dipped in coffee, tea,  or milk.  Try these out!! 

Also, I prefer twice-baked to once baked. Though my children and I destroyed almost a whole log of the once baked biscottii :)

Chocolate Bourbon Pecan Biscotti

Adapted from David Lebovitz Chocolate Biscotti

Ingredients

For Biscotti

2 cups flour

3/4 cups top quality cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

3 large eggs, room temp

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon bourbon

1 cup pecans, toasted and very coursely chopped

3/4 cup chocolate chips

For the glaze

1 large egg

2 tablespoons of course sugar (raw sugars like turbinado)

Directions

Preheat oven to 350F (180C)

In a small bowl, sift together the flour, cocoa powder, baking soda and salt.

In a large bowl, beat together the 3 eggs, sugar, vanilla extract, and bourbon. 

Gradually stir in the the dry ingredients, then mix in the nuts and chocolate chips until the dough holds together.

Line a baking sheet with parchment paper or silicone mat ( i want one!). Divide dough in half.

On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart. Gently flatten the tops of the logs.

Beat the remaining egg and brush the tops of the logs liberally with the egg- not all! 

Sprinkle the tops with the course sugar and bake for 25 minutes until dough feels firm to touch.

Remove cookie dough from the oven and cool for 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2 inch slices. 

Lay cookies cut side down on baking sheet. And return to oven for 20 to 30 minutes, turning the baking sheet midway during baking, until cookies feel mostly firm. When the cool they'll firm more.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. Dip in melted chocolate for more indulgence! Half dip into melted chocolate, then cool allow to cool until chocolate hardens.

Hope you all enjoy these as much as my family did!!! 

Happy Baking.