Speculaas Cookies

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Speculaas cookies, originating from the Netherlands and Belgium, are the classic Christmas you knew you loved but never had a name from. They’ve made appearances on your grandmother’s tray of homemade cookies, the dessert bar at an office holiday potluck, or in a festive unlabeled treat tin gifted to you by a friend. Wonderfully spiced, slightly crunchy, and lightly flavored by roasted almonds, they are easier to make than you might have thought. I hope this recipe is exactly what you were looking for this holiday season. 

Ingredients:

½ cup blanched and slivered almonds

1 ½ cup all-purpose flour

½ tsp baking soda

2 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cardamom

¼ tsp ground nutmeg

¼ tsp ground cloves

A pinch of ground black pepper

A pinch of sea salt

½ cup of butter, softened

½ cup brown sugar

1 egg

 

Instructions:

 

Preheat your oven to 450°F.

Set your butter on the countertop to soften.

Put your blanched and slivered almonds on a baking sheet lined with parchment paper. When your oven is done preheating, pop them in and toast them for 7 to 8 minutes, or until they are golden brown and fragrant. Set them aside to cool. 

In a large mixing bowl, add your flour, spices, baking soda, and salt. Whisk together to combine. 

Using a blender or food processor, grind your almonds with 2 tablespoons of your flour mixture.

Add the almond blend to your dry ingredients and whisk together until incorporated. 

In another large mixing bowl, cream together your butter and sugar using a hand mixer. Blend until it’s nice and fluffy and the sugar is well incorporated. 

Add your egg to the butter mixture and blend until fully combined. 

Pour your wet ingredients into your dry and mix until a dough forms. 

Form your dough into a solid ball and wrap it well in plastic wrap or bees wrap. Make sure no air can get in.

Set your dough in the refrigerator for at least 3 hours, or overnight if you can. 

After your dough has rested, its’ time to roll it out and bake your cookies. 

Preheat your oven to 350°F. 

Line 2 baking sheet with parchment paper and set aside. 

On a large, well-floured surface, roll out your dough to about 1/8th inches thick. Flour your cookie cutter and cut out your shapes. When you run out of room for shapes, re-form the dough and repeat. Set your cut-out cookies on your baking sheets.

Once you’ve filled a sheet, set it in the oven and bake for 12-12 minutes. Bake until your cookies are fragrant and just barely golden brown on the edges. The spices and brown sugar make it harder to tell when these cookies are ready, so keep an eye on them to make sure they don’t burn. This recipe makes a little over 3 dozen cookies, so you’ll repeat this a few times.

Set your cookies out to cool when they’re done. Once cooled, set them in an airtight container and they’ll keep for at least a week. Enjoy!

 

Moussaka

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During the holidays, I find that many of us enjoy pulling out our more advanced recipes to celebrate special occasions. This traditional Greek recipe, similar in some ways to a lasagna, certainly fits the bill for a festive dish that is deliciously impressive. The creamy bechamel sauce perfectly complements the savory filling of tomatoes and beef, with the layers of eggplant to tie everything together. I hope you’ll take on this intermediate culinary challenge this holiday season; your tastebuds will certainly thank you for it. 

 

Ingredients for the eggplant:

1 ½ lbs. eggplant

1 T salt (or more as needed)

1 T extra virgin olive oil

 

Ingredients for the filling:

1 onion, chopped

2 cloves of garlic, minced

1 lb. ground beef or lamb

⅓ cup dry red wine (optional)

1 cup crushed tomatoes

2 T tomato paste

½ cup beef broth

2 bay leaves

1 tsp sugar

1 ½ tsp dried oregano

½ tsp salt

 

Ingredients for the bechamel sauce:

2 ½ T butter

3 ½ T flour

1 ½ cups whole milk

¼ tsp nutmeg

⅓ cup grated parmesan (optional)

1 egg

1 egg yolk

1 tsp salt

¼ tsp pepper

 

Topping:

⅓ cup breadcrumbs

 

Instructions:

Start by preparing your eggplant.

Line 2 baking sheets with parchment paper and set aside. 

 Wash your eggplants and cut the ends off. Slice them into strips about ¼ inches thick, or a little more, lengthwise. 

Place the eggplant in a large bowl and toss with the salt, until each one is covered. Use more if you need to. The salt will draw out the water in the eggplant and make it less soggy once cooked, so don’t hesitate to use a little more if needed. You will wipe it away in the end.  

Put the eggplant slices in a colander and allow it to sit for about 30 minutes. Make sure to keep a towel underneath it if you don’t set the whole thing in the sink, as it will keep draining liquid. 

Once the 30 minutes is up, pat the eggplant dry with paper towels or freshly cleaned kitchen towels. The eggplant slices will be very wet, so you will go through quite a few. 

After the eggplant has been mostly dried, lay the slices on to your baking sheets. Brush them with your olive oil and sprinkle them with pepper.
Bake the eggplant slices for 15-20 minutes or until lightly browned and softened. Set them aside to cool once finished. 

While your eggplant is draining and cooking, you can work on making your filling.

Chop your onions and mince your garlic. 

Put the garlic, onions, and olive oil in a medium to large pot on high heat. Sauté for 5 minutes, or until the onions have softened and the garlic is fragrant.
Turn the heat down to medium-high and add your ground beef or lamb. Cook it until the meat is starting to get a little color, while breaking it up with a wooden spoon. 

Next, add your wine. Cook everything for another 5 minutes, stirring occasionally. 

Add your beef broth, tomato paste, crushed tomatoes, bay leaves, sugar, oregano, cinnamon, and salt. Stir until everything is well combined. 

Bring everything to a boil on high heat. Once boiling, bring it down to a simmer on medium heat. 

Allow it to simmer for 15 minutes, uncovered or partially uncovered, to form a thick sauce. 

Usually by this point, your eggplant and your sauce are ready, and you can partially assemble your moussaka. 

In an 8×8 or 9×9 oven-safe pan, lay down one layer of your roasted eggplant. Save half of it for later. 

Pour your meat filling in on top of the eggplant. Top it with the remaining eggplant. Set aside. 

You can now work on making your bechamel sauce. 

Cut your butter up into pieces.

Add your butter to a large pot and melt it. Do not let it boil. 

On medium-low heat, add your flour and stir with a whisk. Cook it for 1-2 minutes, whisking constantly.

Keep whisking and slowly add in the milk, a little bit at a time. Wait a few moments between each addition, until most of the milk has been absorbed. 

Once you’ve added all your milk, cook it for 5 minutes while stirring constantly. It will thicken up significantly when it is ready. 

Remove it from the stove and whisk in your parmesan cheese (if desired), nutmeg, salt and pepper. Stir until everything is combined. 

Allow it to cool for 5 minutes before you add your egg and egg yolk. Letting it cool is important, as the eggs will curdle if you put them in the sauce when it’s too hot. I recommend stirring it a few times a minute while it’s cooling to help it cool down a little faster. 

Once your eggs are added to the sauce, whisk everything together until it’s smooth and combined. 

Pour your bechamel sauce over top of your moussaka base in an even layer. 

Sprinkle your breadcrumbs on top, making sure to cover the surface of the bechamel sauce. 

Put your moussaka in the oven and bake for 40 minutes, or until it’s golden brown around the edges. 

Remove it from the oven and allow it to cool for a few minutes before serving. Enjoy!

Sage Bird Ciderworks Apple Pie Sangria

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Apple Pie Sangria:
This week is Virginia Cider Week, which makes it a great time to try out this delicious cocktail recipe from Sage Bird Ciderworks! Indulge in the essence of autumn with this tantalizing Cider Symphony! Immerse your senses in the crisp crunch of your favorite apples bathed in the golden glow of Long Light. A whisper  of cinnamon and nutmeg adds a symphony of flavors. Let this soak (preferably) overnight, then blend with the harmony of Sweet Shenandoah or your preferred Sage Bird cider. Chill to perfection, and garnish with a sprinkle of cinnamon for a cider cocktail that’ll leave your taste buds singing! This is the perfect cocktail for all of your holiday gatherings.
Ingredients:
  • 2-3 of your favorite apples, chopped – try some local ones from the 99¢ table!
  • One bottle of Sage Bird Ciderworks Long Light – find this in our fortified wine section
  • One bottle of your favorite Sage Bird Cider
  • A dash of cinnamon
  • A dash of nutmeg
Instructions:
  • Chop 2-3 of your favorite apples and place in a seal-able container/jar.
  • Cover the apples with Long Light.
  • Add a dash of cinnamon and nutmeg.
  • Let soak for a few hours minimum, but preferably overnight.
  • Add the apples to a pitcher or carafe of  your favorite Sage Bird cider choice.
  • Serve chilled and with a sprinkle of cinnamon!

You can find Long Light and other Sage Bird Ciders in the Co-op’s Beer & Wine section!

Green Bean Casserole

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Nothing says “Thanksgiving” like a green bean casserole, and we’ve whipped up a classic version for you to make this holiday season. There are some regional variations of this dish, plus a dozen ways you can dress it up. Whether you put bacon, cheese, or vegan butter in your green bean casserole, you’re sure to enjoy every spoonful. 

Ingredients:

1 lbs. fresh green beans

2 T butter

1 can cream of mushroom soup

½ tsp ground black pepper

1 T salt

2 cloves garlic, minced

2 T all-purpose flour

1 container french fried onions

 

Instructions:

 

Wash your green beans and cut off the ends. Chop them into medium sized pieces and set aside. 

 

Preheat your oven to 400°F. 

 

Bring one gallon of water to a boil in a large pot. Add one tablespoon of salt. 

 

Add your green beans and blanch them for 5 minutes. 

 

Drain the green beans and rinse them with cool water. 

 

Add your green beans to an 8”x8” or 9”x9” oven safe dish and set aside. 

 

In a saucepan on medium heat, melt your butter. Add your garlic and sauté until fragrant. 

 

Pour your cream of mushroom soup into the pan and stir until heated through. 

 

Add your flour and black pepper and stir until combined. Simmer for 3 minutes and stir occasionally, or until it begins to thicken. 

 

Pour the cream of mushroom soup mixture into the pan with your green beans. Smooth it out to make an even layer. 

 

Sprinkle the entire container of french fried onions on top, making sure to cover completely. 

 

Bake for 15 minutes. 

 

Allow it to cool before serving and enjoy. 

Bakewell Tart

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Have you been searching for a Thanksgiving-worthy dessert that strays away from the classics? Look no further than this recipe for the British staple, the Bakewell tart. This tart is filled with frangipane, which is a delightful almond confection, plus a layer of sweet-tart raspberry jam. Topped with sliced almonds and wrapped in a sweet pastry crust, it’s sure to keep your guests saving room for dessert this holiday season. 

 

Ingredients for the crust:

1 ½ cups all -purpose flour

¼ cup granulated sugar

8 T butter, cold

1 egg yolk (save the white for the filling)

2 T cold water (as needed)

 

Ingredients for the filling:

8 T butter, softened

½ cups granulated sugar

¼ tsp salt

1 cup almond flour

¼ cup all-purpose flour

1 egg white

1 egg (whole)

1 cup raspberry jam

1 T vanilla extract

1 cup sliced almonds

 

Instructions:

Line a 10-inch tart pan with a removable bottom using butter. Set aside. 

To make the tart crust, add your flour and sugar to a large mixing bowl. Whisk together to combine. 

Cut your cold butter into small cubes and add them to the bowl. Mix them together using your hands, or a fork if your hands are too warm. Work it into the flour until there are no lumps and the dough becomes a sandy mixture. 

Add your egg yolk and work it into the dough until incorporated. 

If your dough is not coming together after working in the egg yolk, add a tablespoon of cold water. Once most pieces of the dough are lumping together, it’s ready. 

Press the dough into your prepared tart pan in an even layer. Put it in the freezer and set a timer for 30 minutes. 

Preheat your oven to 400 F. 

Once your crust is done freezing, bake it for 15 minutes. 

When your crust has baked, remove it from the oven and spoon an even layer of your raspberry jam on top of it. 

Reduce your oven temperature to 350 F. 

Begin making the frangipane filling by adding your almond flour, sugar, salt and flour to a large mixing bowl. Whisk the ingredients together to combine. 

Cut your softened butter into chunks and add it to your mixing bowl. Mix the butter until well combined on low speed with a hand mixer. 

Add your egg white, whole egg, and vanilla extract. Mix on low speed until everything is incorporated and smooth. 

Spoon your frangipane onto your tart in an even layer. Be careful not to mess up your raspberry jam layer as you do so. 

Cover the top of the frangipane layer with your sliced almonds. 

Bake your tart for 35-40 minutes. You’ll know it’s ready when the edges are brown, the frangipane is golden, and a fork inserted in the center comes out clean. 

Allow it to cool and remove it from the tart pan. Serve and enjoy!

Sage Bird Ciderworks Hot Mulled Cider Recipe

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Embrace the cozy embrace of autumn with Hot Mulled Cider! Crafted with the magic of Sage Bird Ciderworks and a blend of mulling spices, this warm elixir will wrap you in a comforting hug. Heat gently on the stove or let it simmer in a crockpot for an aromatic hour, infusing it with the zesty allure of sliced orange rounds, vibrant cranberries, and rustic cinnamon sticks. Pour this liquid warmth into your cherished mugs and savor the heartwarming essence of the season

Ingredients:

1 Bottle of Your Favorite Sage Bird Cider – we recommend Winesap or Wickson!

Mulling Spices

1 Orange, sliced into rounds

1/2 Cup of Cranberries

1-2 Cinnamon Sticks

 

Instructions: 

Follow directions on mulling spices and add to your favorite Sage Bird Ciderworks cider.

Heat on the stove on medium for ~5-7 minutes, or in a crock pot for an hour.

Add sliced orange rounds, cranberries, and cinnamon sticks to the pot.

Serve in your favorite mugs!

Slow Cooked Shredded Beef

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It could just be me, but when I cook shredded beef with all the fixin’s, it’s finally Fall. This recipe is perfect for when the weather begins to get a little milder, and you’d like something warm and hearty. Better yet, you can adjust it based on how many people you’ll be feeding and how big your crock pot is. On top of that, it freezes beautifully, so you can tuck some away to enjoy later if you make too much. 

 

Ingredients:

2-4 lbs.* Boneless Strip Loin Roast or Chuck Roast

Shenandoah Valley Spice Company’s Butcher’s Blend

1-2 cups water

*We recommend ½ lb. of meat per person, so the size roast you’ll be using for this recipe depends on how many you’re serving

 

Instructions:

For this recipe, you’ll need a slow cooker or crockpot. 

 

This recipe takes about 8 hours to cook completely. Keep this in mind when you start the process to ensure it will be ready by the time you’d like to eat it.

 

Cut up your roast into large chunks and put them into your crock pot or slow cooker. 

 

For every 1 lb. of meat you’re cooking, add 1 ½ tablespoons of the Shenandoah Valley Spice Company’s Butcher’s Blend into the pot. 

 

Add enough water to cover the meat most of the way. It’s ok if a little is poking out of the very top, as long as most of it is submerged. 

 

Turn it on low heat and cook for 8 hours. 

 

Once it’s done, remove the chunks of meat and transfer them into a bowl. Shred them apart using a fork, then put the meat back inside. 

 

Serve with your favorite sides and enjoy!

Vegan Pumpkin Muffins

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The pumpkin muffin is an essential baked good for the fall season, and we’ve made a vegan version that doesn’t skimp on the deliciousness of this classic treat. It’s fluffy and moist, with warm spices to compliment the rich pumpkin and crumbly streusel topping. We hope you enjoy these muffins as much as we enjoyed perfecting them.

 

Ingredients:

1 ¾ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

2 T ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

1 cup white sugar

½ cup brown sugar

1 15 oz can pumpkin puree

½ cup neutral oil (ex: canola or sunflower)

1 tsp vanilla extract

 

For the Topping:

3 T brown sugar

3 T all-purpose flour

1 T neutral oil

 

Instructions:

Prepare your muffin tins. This recipe makes about 12 muffins. To get the best rise and to keep your muffins looking wonderfully baked, I recommend spacing out your muffins. Only put a muffin liner in every other space to keep the muffins from squishing each other as they puff up while baking. 

 

Preheat your oven to 400F°.

 

In a medium bowl, add your all-purpose flour, baking powder, baking soda, cinnamon, cloves, and nutmeg. Whisk them together until incorporated and set it aside. 

 

In a separate, large bowl, add your pumpkin puree, white sugar, brown sugar, oil and vanilla extract. Whisk together until well combined. 

 

Add your dry ingredients to your wet ingredients and mix until just combined.

 

Scoop a generous spoonful of batter into each muffin liner. If you’ve filled all 12 and still have some batter left, go back and add extra to each one until it’s all used up. 

 

Make your streusel topping. Add your all-purpose flour, brown sugar, and oil to a small bowl. Whisk together with a fork until well combined. Sprinkle it on top of each muffin until you run out. 

 

Put your muffins in the oven and bake for 20-22 minutes, depending on your oven. I recommend setting a timer for 20 minutes and seeing how much they need after that. They should be puffed up and golden brown, especially on the edges. 

 

Allow them to cool and enjoy!

Vegan Zucchini Bread

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If your backyard garden is filled to the brim with zucchini, baking some fresh zucchini bread is a classic and delicious solution to handle the surplus. Perfect for sharing with friends and neighbors, it makes a wonderful treat. Doll it up with some walnuts and chocolate chips, make it plain, or customize the fillings to your liking. Serve it up for breakfast, as an afternoon snack, or just because. 

 

Ingredients:

1 cup brown sugar

⅔ cup non-dairy milk

½ cup neutral oil (canola, vegetable, avocado, grapeseed, sunflower, safflower or peanut)

T lemon juice

1 ¼ tsp ground cinnamon 

¾ tsp salt

2 cups coarsely grated zucchini (about 2 medium sized zucchini)

2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 cup dairy-free chocolate chips (optional)

1 cup chopped walnuts (optional)

 

Topping:

1 T turbinado sugar

 

Instructions:

 

Preheat your oven to 350°F. 

 

Prepare an 8 ½ inch by 4 ½ inch loaf pan by spraying it with cooking spray or butter it with vegan butter. 

 

Cut a piece of parchment paper to line the widest part of your loaf pan. Leave a little extra parchment paper sticking out of the pan so you’ll have a little tab you can use to pull the bread out of the pan once it’s finished baking.  

 

Grate your zucchini and transfer it into a dish towel or cheesecloth. Squeeze the zucchini while it’s inside of the cloth to drain the excess moisture.

 

In a large mixing bowl, add your drained zucchini. 

 

Whisk your brown sugar, non-dairy milk, oil, lemon juice, cinnamon and salt into the large bowl with the zucchini until everything is well combined. 

 

In a separate large mixing bowl, add your flour, baking powder, baking soda and whisk them together until incorporated. 

 

Add the dry ingredients to the wet ingredients, along with your walnuts and chocolate chips. 

Fold everything together until just combined, then transfer it to your prepared loaf pan. 

 

Smooth out the top of the batter to make it even and sprinkle your turbinado sugar on top.

 

Bake for 50 to 65 minutes depending on your oven, until the top of the bread is golden brown and the bread is puffed up and fluffy. 

 

Remove from the oven and allow it to cool in the pan for 15 or so minutes before removing it to cool completely.

 

Slice it up as you see fit and enjoy!

Lunchbox Bahn Mi Sandwich

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Sometimes, the typical sandwich options feel so drab, and you’re craving something different. Why not spice things up with this recipe? Inspired by the classic banh mi, we’ve made this sandwich packed-lunch friendly without sacrificing any taste or freshness. You can put it together for your lunch first thing in the morning before work or school, or even take it for a picnic. Make it spicy if you’d like, or leave it plain savory. Either way, you’re sure to enjoy this delicious and easy sandwich. 

 

Ingredients:

1 French baguette 

1 package ham cold cuts of your choice (unsweetened varieties work the best)

 

For the pickled vegetables:

1 small carrot, shredded

1 small cucumber, sliced thin

1 T green onions, thinly sliced

1 T unseasoned rice vinegar

1 T sugar

¼ tsp salt

 

For the sauce:

¼ cup mayonnaise

1 tsp hoisin sauce

1 tsp soy sauce

1 tsp sriracha (optional)

 

For garnish:

Chopped cilantro

Chopped mint (optional)

Sliced jalapenos (optional)

 

Instructions:

 

Before you get started making your sandwich, quick-pickle your vegetables. 

 

Shred your carrots, slice your cucumbers and green onions. Put them in an airtight container with your rice vinegar, sugar and salt. Set them aside for 30 minutes before you add them to your sandwich. (Note: If you’re packing this sandwich for your lunch, I recommend putting a serving of the quick-pickled vegetables in a separate container and adding them to your sandwich before you eat it. This will keep your banh mi from being soggy by the time you sit down for lunch.)

 

In a small bowl, whisk together your mayonnaise, hoisin sauce, soy sauce, and sriracha. Set it aside. 

 

Slice your baguette lengthwise and add a dollop of your sauce onto both sides of the bread.

Layer your ham on the bottom, then add your quick-pickled vegetables. (Or pop them in a small container for later)

 

Roughly chop your cilantro and sprinkle it on top. Do the same with your mint and slice up your jalapeno to add on top, if desired. 

 

Close the sandwich and slice it into sections, I recommend 2 or 3 depending on how long your baguette is.

 

Wrap up your banh mi however you like. I like to use a beeswax wrap for mine, which keeps everything really fresh. Enjoy!