Host Gail Blakely of Historic Highfield bakes and cooks with Mindy Todd, host of The Point on WCAI-FM. Gail and Mindy make some holiday delights!
CRANBERRY-BRIE PULL APART BREAD
1 round (12-16 oz) sourdough boule
8 tbsps butter
3 cloves garlic, finely chopped
1 can (14 oz) whole cranberry sauce
16 oz Brie cheese, cubed
Preheat oven to 375F. Line a baking sheet with parchment paper.
Using a long bread knife, slice your bread into approximately one-inch slices, but making sure not to cut all the way through, leaving about ½ inch from the bottom of the loaf still attached. Turn the bread 90 degrees and make one-inch slices, leaving the base attached.
Add butter and garlic to a small sauté pan and melt butter over low heat. Brush the garlic butter over the bread, making sure to get inside each slice. Spoon cranberry sauce into the sliced areas, making sure to get all the cut areas. Place Brie cubes in between the slices of the bread. Bake for 15 minutes or until the cheese is melted and the crust is golden. Serve on a tray, with plenty of napkins, surrounded by “holiday bling”.
1 cup sugar
½ cup water
½ cup fresh cranberries
6 to 10 sprigs fresh rosemary
Place one half cup sugar and the water in a small saucepan and bring to a boil over medium high heat, stirring until the sugar dissolves. Pour the simple syrup into a bowl and put the remaining sugar in another bowl. With a slotted spoon, immerse some of the berries in the syrup; remove them to the bowl of sugar and roll them around until they are covered with “frost”. Remove to a small plate to dry and continue with remaining berries. Dip each rosemary sprig in syrup, tap off excess, then roll in sugar and set aside to dry; continue with remaining rosemary. Use to garnish any holiday platter; store loosely covered in the refrigerator for up to two weeks.
MINDY TODD’S FLOURLESS CHOCOLATE CAKE
⅔ cup (4 oz) Ghirardelli bittersweet chocolate baking chips.
4 large eggs
⅔ cup superfine sugar (not confectioners)
5 to 6 oz ground almonds (use a coffee grinder or food processor) or almond meal
Preheat oven to 350F (lower-middle rack). Melt chocolate in a bowl in the microwave (1 min, then stir, then 30 more seconds); set aside to cool slightly. With a mixer, beat the eggs and sugar at high speed until light and foamy (about 3 minutes). Mix in the melted chocolate, then add the ground almonds and mix until combined. Cool in pan for 10 minutes and turn onto a wire rack to cool completely.
12 oz bag frozen raspberries.
½ cup superfine sugar.
⅔ cup whipping cream.
Stir raspberries and sugar in a saucepan over medium heat until berries dissolve; strain out the seeds and place the syrup in refrigerator to cool. Whip the cream into soft peaks; gently fold half the syrup into the whipped cream, reserving the other half for later. Spread this filling over the bottom layer of the cake and place the second layer on top. Cover the top and sides with remaining filling and place in the refrigerator to allow filling to set.
1 ⅓ cups (8 oz) Ghirardelli bittersweet chocolate baking chips.
1 cup whipping cream.
1 tablespoon superfine sugar.
Put baking chips in a bowl and set aside. Place the cream and sugar in a saucepan over medium-high heat; stir as it heats, watching carefully for it to come to a boil. When it does, pour it over the chocolate chips and let stand for 5 minutes. Stir until smooth and silky, then let stand until cooled to room temperature. Stir again and pour over the center of the cake, spreading over the top and sides. Refrigerate cake to allow ganache to set.
Remaining raspberry syrup
Decorate the top of the cake with fresh raspberries and drizzle remaining raspberry sauce onto the plate, if desired.