Holiday Food Fun With A Mysterious Twist!

By Lorie Ham

The holidays are well underway and one of the things people enjoy the most about the holiday season is the food! According to a survey done on SWNSDigital, food plays a huge role in holiday traditions for 83% of the people they surveyed. Whether it is an old family recipe, or something new they are trying out, they are motivated to create a dish because they hope their family and friends will enjoy it. Some also attempt to recreate a dish from their childhood because it invokes feelings of nostalgia.

If you are looking for something new to try as you plan your holiday get-togethers this year, here are three recipes provided by authors of cozy food mysteries! If you check out their books as well, you might find some Christmas gift ideas too!

Beth Cato’s Swirled Goat Cheese Brownies

(author of the Cheese Mysteries)

Goat cheese makes these swirled brownies taste delicious and fancy! This recipe is made to accommodate the size of goat cheese available at Costco. Serve these up at a holiday gathering and folks are sure to rave.

Goat cheese swirl

• 10 1/2 ounces goat cheese (room temperature)
• 2 Tablespoons confectioners’ sugar
• 2 Tablespoons all-purpose flour
• 2 large eggs (room temperature)

Brownies

• 2/3 cup Dutch process cocoa powder (sifted)
• 1 cup white sugar
• 1/2 cup brown sugar (packed)
• 1/2 cup confectioners’ sugar
• 3/4 teaspoon sea salt
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips or milk chocolate chips
• 3 large eggs (room temperature)
• 1/2 cup canola oil
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees. Line an 8×8 or 9×9-inch square pan with aluminum foil and apply nonstick spray or butter.
• Mix goat cheese swirl ingredients. Set aside.
• Make the brownie base by whisking together the cocoa, sugars, salt, flour, and chips in a big mixing bowl. Add the eggs, oil, and water and vanilla extract until everything is just combined.
• Spoon half the brownie batter into the prepared pan. Dollop the cheese mixture atop it, then add the remaining brownie batter into the open spots. Use a knife to swirl the two layers together while still keeping them a bit distinct.
• Bake the brownies for 35 to 45 minutes, depending on the pan size. Use the toothpick test to check for doneness. The center should be set with the consistency still moist and fudgy. Cool to room temperature, then place in the fridge to chill an hour or two prior to cutting.
• Use foil to lift brownies onto a cutting board for easy slicing. Store in a sealed container in the fridge, with parchment or waxed paper between the layers.

Libby’s Sweet Potato Scones from Jen Pitts

(author of A Corpse in the Café)

Scones

• 2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 2 tsp pumpkin pie spice 
• 1/2 tsp salt
• 1/2 cup browned butter made from 3/4 cup butter, chilled
• 1/3 cup + 2T heavy whipping cream
• 1 large egg
• 1/2 cup sweet potato puree
• 1/2 cup brown sugar
• 1 tsp pure vanilla extract
• 1 cup pecans, toasted and chopped (optional)
• Course sugar (optional)
• Drizzle (optional)
• 1 cup powdered sugar
• 1/4 cup sweet potato purée
• 1 tsp cinnamon
• pinch of salt

Instructions

1. The morning of or even the day before, melt the 3/4 cup butter in a heavy-bottomed saucepan over medium heat. Gently stir the butter as it melts and begins to brown; do not take your eyes off of the pan. Continue to stir until the butter reaches a deep, golden brown. Pour into a heat-safe container, cool, and put in the refrigerator or freezer to completely chill.
2. Adjust your oven baking rack to the middle position and preheat the oven to 400°F/204°C.
3. Line a baking sheet with parchment paper or a silicone mat and set aside.
4. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
5. Roughly chop the chilled butter and add to the dry ingredients.
6. Using a pastry cutter or fork, cut in the cold butter until it’s pea sized and crumbly. You can use your fingers but work quickly so the butter doesn’t become warm. If it does, pop the bowl into the refrigerator for 10 minutes to chill again and then continue.
7. In a separate bowl, whisk together the 1/3 cup heavy whipping cream, egg, sweet potato puree, brown sugar, and vanilla extract.
8. Pour the cream mixture over the dry ingredients and stir until just combined.
9. Add the chopped nuts and stir again.
10. Transfer the dough to a lightly floured surface and gently knead to bring it together into a ball.
11. Pat the dough into an 8 inch circle and then cut it into 8 equal wedges with a sharp knife.
12. Place the scones two inches apart on the prepared baking sheet.
13. Brush the top of each scone with the remaining heavy cream and lightly sprinkle with coarse sugar.
14. Bake for 20-25 minutes or until the scones are lightly browned.
15. While the scones cool on a rack, prepare the drizzle.
16. Combine all the drizzle ingredients in a bowl and mix until smooth. You may have to add more sugar or puree to get it to the consistency of honey.
17. When the scones are completely cool, use a spoon to drizzle each scone.

These scones can be stored in an airtight container for up to 2 days but they are best enjoyed right away with a cafe au lait!

Tourtiere or French Canadian Meat Pies from Nicole Asselin

(author of the Ballpark Mystery Series)

This is my grandma’s recipe, and it makes two full-size pies. It’s the perfect warming winter pie. Also, I hate veggies, so it’s so much better than a pot pie.

A main component of this recipe is making it to taste! I don’t do every step by measurement, sometimes it’s trial and error.

French Meat Pies (Tourtiere)

Ingredients: 

• 4 large russet potatoes
• 2 large onions, diced (I omit this since my mom was allergic to onions)
• 4 pounds meat (ground beef or mixture with pork)
• 2 teaspoons cloves
• 2 teaspoons nutmeg
• 2 tablespoons all spice
• salt/pepper
• Pre-made pie crusts (we never made them by hand )

Recipe:

1. Cook potatoes in boiling water.
2. When done, mash.
3. Meanwhile sauté onions until translucent. Add the meat and brown. 
4. Once meat is brown, add the mash potatoes
5. Season with spices to taste.
6. Let the meat/potato mixture cool for about 1/2 hour.
7. Divide evenly between two pie crusts.
8. Put a top crust on both pies, slit to vent.
9. Bake at 350 for about an hour.

And that’s it! Our family uses ketchup as a condiment on a finished pie, but I’m sure there might be other fun toppings!

What are some of your favorite dishes for the holidays? We would love it if you would share them with us on the Mennonite Insurance Services Facebook page.