A trio of sweet, spiced, and savory treats to brighten your holiday gatherings with festive flavors.
# Components:
→ Gingerbread Mini Cookies
01 - 1 cup all-purpose flour
02 - 1/4 cup brown sugar
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons molasses
05 - 1 egg yolk
06 - 1/2 teaspoon ground ginger
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon baking soda
10 - Pinch of salt
→ Cranberry Pistachio White Chocolate Bark
11 - 7 oz white chocolate, chopped
12 - 1/4 cup dried cranberries, chopped
13 - 1/4 cup shelled pistachios, chopped
14 - Zest of 1 orange
→ Mini Brie & Fig Tartlets
15 - 1 sheet ready-rolled puff pastry
16 - 3.5 oz Brie cheese, cut into small cubes
17 - 1/4 cup fig jam
18 - 1 tablespoon fresh thyme leaves
# Directions:
01 - Preheat oven to 350°F. Cream butter and brown sugar together. Incorporate molasses and egg yolk. In a separate bowl, sift flour, spices, baking soda, and salt. Combine dry ingredients with wet to form dough. Roll dough to 1/4-inch thickness and cut into festive shapes. Place on lined baking tray and bake for 8 to 10 minutes until edges set. Cool on rack.
02 - Line a baking sheet with parchment paper. Melt white chocolate in a bowl over simmering water or microwaved in short bursts. Evenly spread melted chocolate on baking sheet. Top with cranberries, pistachios, and orange zest. Chill in refrigerator for 15 minutes until set. Break into shards.
03 - Preheat oven to 375°F. Cut puff pastry into 12 rounds and press into mini muffin tin cups. Place Brie cube and 1/2 teaspoon fig jam in each. Sprinkle thyme leaves on top. Bake for 12 to 15 minutes until golden and bubbling. Allow to cool slightly before serving.
