Brussels Sprouts Soup

January 31: Eat Brussels Sprouts Day

Highlander grew up eating Brussels sprouts and likes them. His mom cooked the baby-looking cabbage as a side dish for some of their Sunday suppers of roast beef, gravy, potatoes and Yorkshire pudding (traditional English meal). But like a lot of people, Islander did not like the taste of Brussels sprouts and passed on them during their family get-togethers. Highlander encouraged her to try making healthy Brussels sprouts in different recipes but she still did not like them…until her college roommate, Champa S., shared one for Brussels sprouts soup (Champa never liked the vegetable before either). Islander was skeptical about the recipe but she gave it a try. She actually liked it! Not only was it easy to make, it did not taste as bitter as the other recipes. Now Brussels sprouts soup is one of the ways she will eat those little leafy greens. Can we convince the skeptics, too, to try this simple soup on “Eat Brussels Sprouts Day”? It is also an appropriate dish to eat as an end to National Soup Month in January.

Recipe

(Adapted from Food.com)

Ingredients

• 3 cups Brussels sprouts (or 1 ½ pounds)
• 1 sweet onion, chopped
• 2 tablespoons butter or olive oil
• 4 cups low sodium vegetable stock
• ¼ cup cream
• fried onions (optional garnish)

Directions

Rinse the Brussels sprouts to remove any debri. Chop the onions. In a large pot, melt the butter or heat the olive oil. Saute the onions until soft.

Mix in the Brussels sprouts. Pour in the vegetable stock. Bring to a boil, then lower the heat and simmer for 20-30 minutes until the sprouts are tender. Puree in batches in a blender.

Transfer the puree back to the pot. Stir in the cream and heat through. Ladle into soup bowls and garnish with fried onions. Serve hot.

Notes

• Find fried onions in the salad section of the grocery store.
• Search our blog for other soup recipes.

Chocolate Croissants

(Pain au Chocolat)

January 30: National Croissant Day

Chocoholics like us will enjoy indulging in a chocolate-filled croissant for breakfast, brunch or snack time with a cup of tea or coffee. This recipe is so easy yet impresses our houseguests when they drop by for a friendly visit. Store-bought puff pastry is the key ingredient to creating the flaky-crisp layers. The chocolate croissant may be dusted with confectioner’s sugar but we drizzled ours with extra chocolate for a fancy finish. For National Croissant Day, prepare pain au chocolat with puff pastry.

 Recipe

(Adapted from Pepperidge Farm Puff Pastry)

Ingredients

• 1 package puff pastry sheets (we used Pepperidge Farm brand)
• chocolate pieces (like Ghirardelli Squares or Baker’s brand chocolate bar)
• 1 egg + 1 teaspoon water, beaten together to make an egg wash
• extra chocolate for drizzling (optional)

Directions

Thaw the puff pastry according to the directions on the package. Unroll one sheet. Cut along the fold and then across the sheet to create six squares. Place chocolates in the center.

Fold the flaps of the square. Press to seal the edges all around. Place seam side down on a baking sheet lined with parchment paper. Brush with egg wash.

Bake in a preheated oven at 350 degrees F for 15 minutes or until puffed up and golden brown. Remove from the oven. Let the chocolate croissants cool on the baking sheet for 10 minutes. Melt some chocolate and drizzle over the pastries. Serve warm while the chocolate can still ooze out and is not solidified inside. Yield: 1 dozen.

Notes

• Handle puff pastry minimally so it does not stretch out too much. It should be kept cold as possible after thawing to ensure a good rise in the oven.
• It is best to reheat puff pastry products in the oven instead of a microwave to maintain its flaky-crisp texture.
• Use good quality chocolate, like Baker’s semi-sweet baking bar.
• This recipe is prepared in a rectangular roll instead of the crescent shape that gives the croissant its French name.

Lamingtons

January 26: Australia Day

Happy Australia Day to our awesome Aussie blog readers! And Happy Anniversary to our friends, Gary and Girlie B., whom we met when we lived in New Jersey (they still live in the Garden State and we visit each other when we can). They suggested some recipes from Down Under, which we could try, such as Lamingtons, for our blog on this special day.

Our friends came from Sydney, but Lamingtons originated in Queensland and were named after Lord Lamington who served as its first governor from 1896-1901. These snack-sized chocolate-covered, square-shaped sponge cakes are rolled in desiccated coconut to give it its distinct texture and taste.

Lamingtons are the quintessential Australian snack and they are terrific during tea time and for celebrating Australia Day.

Recipe

(Adapted from Chefs Jamie Oliver and David Lebovitz)

For the sponge cake

• 4 eggs
• 1 cup sugar, granulated white
• 1 teaspoon vanilla
• 1 1/3 cups flour
• 1 ½ teaspoon baking powder
• ½ cup (1 stick) butter, melted and cooled slightly

Directions

In a large bow, mix together the eggs, sugar and vanilla. In a separate bowl, combine the flour and baking powder. Gradually add this to the egg mixture.

Stir in the melted butter and mix into a smooth batter. Pour into a lightly greased 8×8 inch square baking pan (we lined ours with wax paper). Bake in a preheated oven at 350 degrees F for about 25 minutes, testing cake for doneness.

Remove from the oven and cool completely. Square off the edges of the cake by trimming the sides (optional). Cut evenly into 2×2 inch squares (16 pieces).

For the chocolate-coconut coating

• 6 ounces bittersweet chocolate (we used Baker’s brand)
• 3 tablespoons butter
• ¾ cup milk
• 2 cups powdered sugar, sifted
• 2 tablespoons cocoa powder
• 3+ cups desiccated coconut

Directions

In a large microwavable bowl, melt the chocolate, butter and milk. Stir until smooth. In a separate bowl, combine the sugar and cocoa powder.

Gradually add the sugar-cocoa mixture into the chocolate mixture. Stir until smooth. Carefully dip a cooled square cake into the chocolate mixture and coat evenly around the cake. Roll into a pie plate of desiccated coconut. Let set on a baking sheet lined with wax or parchment paper.

Notes

• We halved the original recipe just for the two of us and used a 6×6 inch square pan and cut 9 pieces, although 16 mini Lamingtons can be served.
• If desiccated coconut cannot be found, substitute with fine unsweetened dried coconut flakes.
• Some versions of Lamingtons have a middle layer filled with jam and/or custard cream.
• Thanks to Girlie B. for the aboriginal art souvenir from Australia, which is a prop for the final food photo above.