I just love my job! I am so lucky to have the opportunity to review new cookbooks, sometimes even before they are released. However, New York Christmas Baking (Affiliate Link) by Lisa Nieschlag and Lars Wentrup and published by Murdoch Books was released mid-November to give you plenty of time to purchase it before you need to start baking for the holiday.
Front Cover of New York Christmas Baking
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no extra cost to you when you purchase through my links. This item was sent to me to review. But the opinions expressed are 100% my own.
Have you ever spent Christmas in New York? I hear it’s magical and dream like. Take a stroll in snow-covered Central Park, go shopping in Manhattan with the streets dressed in their festive finest, and, of course, indulge in the city’s world-famous delicacies. New York Christmas Baking is filled with enticing recipes for cakes, cookies and treats for the most wonderful time of the year, in the most magical city in the world. With sweet dreams straight from New York, Christmas has never tasted better.
Mini Cranberry Pies
This is the second book by this duo. It is the perfect follow up to their very successful New York Christmas. Each chapter is dedicated to different types of sweets with enough yummy recipes to make every day feel like a holiday worth celebrating. Who doesn’t adore Christmas cookies, whoops pies and snickerdoodles? But there is much more to this wonderful book besides those recipes. In addition to recipes for holiday cakes, pies and cupcakes there are ideas for Christmas breakfast as well as bread, muffins and buns. They tempt us with sour cream snowflakes, gingerbread cookie cups, apple crumble muffins and so much more!
Candy Cane Bread
The co-authors own a successful design agency together in Munster, Germany. Lisa is a designer and photographer who has family roots in New York. She loves spending he time in the kitchen, cooking, baking, styling and photographing delicious food. And Lars is a designer and illustrator. They are the perfect team. To quote Lisa and Lars “New York Christmas Baking is our surrender to all of the sweet temptations that the city – and the USA – has to offer.”
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Mini Cranberry Pies
Feel free to experiment with different fruits in these pretty little delicacies. Try using blueberries or raspberries instead of the cranberries, for example. They are lovely served with a pot of coffee and enjoyed with friends.
- Total Time: 0 hours
- Yield: 12 pies 1x
Ingredients
For the pie crust:
350 g (12 oz) plain flour
120 g (4 1/4 oz) raw sugar
3 Tbsp ground pecans (or ground almonds)
1/4 tsp salt
1/4 tsp ground cinnamon
150 g (5 1/2 oz) cold butter, diced
50 g (1 3/4 oz) white chocolate, finely grated
1 egg
For the filling:
400 g (14 oz) cranberries
110 g (3 3/4 oz) raw sugar
2 mandarins
1 Tbsp cornflour
Also:
Butter for the tin
Flour for dusting
1 egg yolk for glazing
Instructions
Combine the flour, sugar, pecans, salt and cinnamon in a bowl.
Add the butter and chocolate and rub in quickly until the mixture resembles coarse breadcrumbs. Whisk the egg, add to the dough and knead until smooth. Wrap in plastic wrap and leave to rest in the refrigerator for 30 minutes.
For the filling, combine the cranberries and sugar in a saucepan.
Wash the mandarins under hot water and pat dry. Grate the zest and add it to the pan. Bring to the boil, then reduce the heat and simmer over medium heat for about 3 minutes. Meanwhile, juice the mandarins. Combine the juice with the cornflour and add it to the cranberries with a pinch of salt. Simmer for another 1 minute, then remove from the heat and set aside to cool.
Preheat the oven to 200°C (400°F) and lightly butter a muffin tray. Roll out the dough about 4 mm (3/ 16 inch) thick on a lightly floured surface. Use a cookie cutter to cut out 12 circles, 5 cm (2 inches) each. Line the muffin holes with the dough and spoon in the cranberry filling. Cut another 12 circles, about 6 cm (2½ inches), out of the remaining dough. Cut a small heart shape out of the centre of each circle, then place on top of the pies.
Whisk the egg yolk until smooth with 1 Tbsp water and brush over the pies. Bake for 12–14 minutes, until golden brown.
- Prep Time: 15 minutes plus 30 minutes to chill
- Cook Time: 12-14 minutes
- Category: Sweets
- Method: Baking
- Cuisine: American
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