Hendricks Christmas

A few of our favorites on Christmas Eve & Christmas Day

Tiramisu

Prep tips: Need to cool the ladyfinger batter 30 minutes.  Need to chill the coconut milk. Need to soak cashews overnight. Need to brew espresso for it to cool to room temp.

Ladyfingers	Mascarpone	Soaking Liquid
1 1/2 c flour	1 1/2 c cashews	6 oz espresso
1 1/2 tsp cornstarch	1/2 c unsweetened almond milk	3/4 c water
1 tsp baking powder	1/3 c maple syrup	3 Tbsp Kahlua or rum
1/2 tsp baking soda	1/3 c unrefined coconut oil
1/4 tsp salt	1/4 tsp salt	Other
6 Tbsp unsalted butter	1/2 tsp vanilla extract	Cacao powder for dusting
3/4 c sugar	1 tsp lemon jice
1/4 cup aquafaba	2 cans chilled coconut milk
1 tsp vanilla extract	2 Tbsp powdered sugar
1/4 c unsweetened almond milk

1. In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
2. Using an electric mixer in a separate bowl cream together the butter and sugar until fully combined. Add the aquafaba and vanilla and beat for 2-3 minutes.
3. Add 1/2 the flour mixture to the wet ingredients and beat until just combined. Scrape down sides of the bowl and add the almond milk.  Beat until combined. Add the rest of the dry ingredients and beat until smooth.
4. Line 2 baking sheets with parchment paper and grease with nonstick spray.
5. Cut the tip off a gallon ziplock bag making 1/2" opening. Transfer the batter to the bag, zip shut. Pipe the ladyfingers onto the prepared baking sheets spacing 1 1/2" apart.  Cookies should be about 2" long, batter will make 50-55 cookies.
6. Chill the cookies in the fridge for 30 minutes.
7. Preheat oven to 350 degrees.
8. Bake the ladyfingers for 13-15 minutes until the edges are light brown. Let them cool completely.
9. Drain and rinse the cashews.  Add cashews, almond milk, maple syrup, melted coconut oil, salt, vanilla and lemon juice to mixer.  Mix until smooth.  Set aside in fridge during next step.
10. Pull coconut milk out of fridge, drain liquid from cans (save for later or discard liquid). Add remaining solid milk to mixing bowl and add in powdered sugar.  Beat with hand mixer for 2-3 minutes until light and fluffy.
11. Fold the cashew mixture into the whipped coconut milk.
12. Combine room temp espresso, water and Kahlua (or rum).
13. Assemble: spread 1/2 c. of the mascarpone in the bottom of an 8x8 pan. Briefly dip the ladyfingers in the espresso mixture and place a full layer on top of the cream. Gently spread 1 c of mascarpone over the ladyfingers, then add another layer of dipped ladyfingers and repeat with mascarpone and ladyfingers until all used; final layer should be mascarpone.
14. Cover with plastic wrap, refrigerate at least 2 hours but overnight is preferred. 
15. Prior to serving dust with cacao powder. Cut into 9 generous portions and serve.

Butternut Squash Bisque

• 1 large yellow onion, diced
• 24 oz butternut squash, cubed
• 2 Tbsp olive oil
• 1 13 oz. can coconut milk
• pinch of cinnamon
• 1 orange
• salt & pepper

1. Heat a large pot over medium heat with olive oil. Add chopped onion, squash, a pinch of salt and pepper.  Cook, stirring occasionally until the onion softens about 4-5 minutes.
2. Add the coconut milk, cinnamon and 2 1/2 c water.  Bring to a boil, reduce heat and simmer on low until squash is fork tender about 10 minutes.
3. Remove from heat. Using an immersion blender carefully blend soup until creamy, add in juice from orange and blend again. You can use a blender if you don't have an immersion blender. 
4. Pour the bisque into bowls and top with your favorite toppings.

Smashed Potatoes

• 12 small red potatoes
• 1/2 c olive oil
• salt and pepper

1. Fill a large pot with water, add tsp salt and then add potatoes.  Turn pot to high heat until water begins to boil, then turn down to medium and let simmer for 20 min. or until potatoes are fork tender.
2. Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil and coat it with cooking spray. Arrange cooked potatoes on sheet evenly spaced.
3. Using the bottom of a glass press down on each potato to smash it. Once potatoes are smashed drizzle with olive oil and season with salt and pepper.
4. Bake for 25 minutes or until crispy and brown edges. 

Tip: Steps 1-3 can be done the night before.

Winter Gnocchi

• 8 oz Broccolini
• 1/2 c hazelnuts
• 1/4 butter
• 9-10 fresh sage leaves
• 12 oz butternut or acorn squash, cubed
• 20 oz fresh gnocchi
• 2 Tbsp white balsamic vinegar
• 1/4 c dried cherries
• salt and pepper

1. Drop gnocchi in boiling salted water for 3-4 minutes, remove with a slotted spoon.  Reserve 1 cup of the pasta water.
2. Place a large nonstick skillet over medium heat with butter. Once melted add the hazelnuts and cook 3-4 minutes. Using a slotted spoon transfer the nuts to a plate. 
3. Turn skillet to medium-high heat add sage leaves, chopped squash, broccolini, pinch of salt and pepper. Toss to coat, stir occasionally until squash is fork tender 5-6 minutes.
4. Add gnocchi to the skillet with the vegetables and cook tossing occasionally until browned in places, 4-6 minutes. 
5. Add 2/3 c reserved pasta water and white balsamic vinegar to the skillet and cook until most of the water evaporates, should be less than 1 minute.
6. Add the dried cherries to the skillet, cook 1-2 minutes. Add additional salt and pepper if needed. 
7. Serve and top with toasted hazelnuts.

Pear Crisp

• 4 medium pears, peeled and thinly sliced
• 1/4 c coconut sugar
• 2 Tbsp butter
• 1/2 tsp cinnamon
• 1 c old fashioned oats
• 1/4 c unsweetened coconut flakes
• 1/2 c flour
• 1/2 c chopped pecans
• 1/3 c melted coconut oil
• 1/4 c maple syrup
• Toppings: caramel sauce, vanilla ice cream

1. Preheat oven to 375. Grease 9x13 baking dish.
2. In a medium bowl combine pear slices, butter, coconut sugar, and 1/4 tsp cinnamon. Transfer to the baking dish.
3. In the same bowl add oats, coconut flakes, flour, pecans, coconut oil, syrup, 1/4 tsp cinnamon.  Stir with a spoon and transfer the mixture to the baking dish topping the pears. Press down with the back of a spook to flatten.
4. Bake uncovered for 35 minutes or until brown and bubbly. Remove from oven and set aside to cool.