Holiday Cookie [virtual] Swap Party
Holiday Cookie Exchange Party!
Invite a group of friends to gather together on a December evening or afternoon
Each guests brings a batch of their fave cookie plus an empty cookie box or tin
Guests share all the cookies amongst themselves, filling their boxes to take home.
Everybody toasts the kindness of friends
To make it easy to get started, check out Carica Wines’ recipes for Mulled Red Wine and Spicy Biscotti. Be sure to order Carica wines for your Holiday Cookie Recipe Swap Party, and all your holiday festivities. Cheers!
Spicy Biscotti | Pair with Carica Syrah
With ginger, dark chocolate, and pepper, these not-too-sweet treats pack a punch. Serve some next to a glass of bold Carica red wine. Now you’re ready to enjoy the party or read another chapter in your current book. For a delightful finish to a fall-themed dinner, pair these biscotti with pears poached in red wine.
Ingredients
4 oz. crystallized ginger
4 oz. bittersweet chocolate
7 oz. almonds (1 ¼ cup)
3 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon dry mustard
1/4 teaspoon ground cloves
1/2 cup granulated sugar
3 large eggs
1/2 cup honey
Method
Toast almonds (7 to 10 minutes at 350°F), set aside to cool. Chop ginger in food processor, set aside. Chop chocolate almost fine in food processor, set aside. Coarsely chop almonds.
In a large bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt, pepper, ground ginger, cinnamon, mustard, cloves, and sugar). Stir in ginger, almonds, and chocolate.
Using a stand mixer, beat the eggs and honey together. Add the dry ingredients, then mix on low speed to moisten. Turn dough out onto a lightly floured board and gently knead a couple of times to uniformity. Divide dough in two equal pieces.
Place one piece of dough on an 18-inch length of waxed paper. Form dough into a rectangle approximately 13 inches by 3 ½ inches, about ¾-inch in height. Wrap waxed paper around dough. Repeat with second piece of dough. Freeze dough logs for at least one hour.
When ready to back, preheat oven to 300°F, with racks in center position. Line two sheet pans with parchment paper. Remove waxed paper from dough logs and place one dough log on each pan. Bake for 50 minutes, switching the position of the pans halfway through baking. Remove pans from oven. Reduce oven temperature to 275°F.
Cut baked dough log into thin slices as follows: Place dough log on cutting board, using two spatulas as needed. Protect hands from heat with a towel. With a sharp knife, cut crosswise slices that are ¼- to 1/3-inch thick. (These are thinner than some biscotti.) Place slices, cut side up, back on parchment-covered cookie sheets, fitting them close together. Bake for 20 minutes; test for doneness, and bake for a few more minutes as needed. They will be fairly dark.
Cool biscotti completely and store airtight for as much as a week. Makes 3 dozen.
Mulled Red Wine | A Winter Treat!
Ingredients
1 bottle (750 ml.) Carica Syrah or “Siren” red wine
¼ cup brandy
¼ cup simple syrup* or maple syrup
4 whole cloves
2 whole star anise pods
2 (3-inch) cinnamon sticks
Peel of ½ an orange
Optional garnishes: cinnamon sticks, star anise pods, orange slices, cranberries
Method
Pour the Carica Grenache or “Siren” wine into a medium saucepan. Add the remaining ingredients (except garnishes) and stir to combine. Cover the pot and warm on stovetop for about 10 minutes, being careful not to boil.
For serving, ladle mulled wine into mugs or heatproof glasses and garnish as desired. Makes 5 servings.
*To make simple syrup, combine ½ cup granulated sugar and ½ cup water in a small saucepan. Bring just to a boil, stirring to dissolve sugar. Store, covered in refrigerator, for up to 1 week. Makes approximately 1 cup.
