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The Holiday Table

December 2024

Festive Recipes for Every Occasion

’Tis the season for gatherings, festive tablescapes, and shareable spreads! Whether you’re hosting brunch, planning an intimate dinner for two, or looking for holiday recipes guaranteed to win over even the most discerning in-laws, these dishes are sure to satisfy. Timeless classics with a twist, like mini cardamom cinnamon rolls or spinach and sun-dried tomato crustless quiche, meet global-inspired fare like a Ukrainian budmo board and Turkish shortbread cookies. Capturing the heart of the holidays, these items welcome quality moments with loved ones in the kitchen and at the table.

Be sure to tag us @viemagazine with your finished creations. We wish you a peaceful and memorable holiday season!

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Mini Cardamom Cinnamon Rolls

By Sonja and Alex Overhiser, Founders of A Couple Cooks

Makes 16 Small Rolls

What’s a better weekend baking project than ooey, gooey cinnamon rolls? The star here is the cardamom-orange filling, inspired by a cardamom bun we had on a Sunday morning bakery run in Chicago. (We couldn’t pass up a visit to Lost Larson bakery since it’s the name of our son, which he found wildly amusing.)

This recipe makes a 9 x 9 pan of mini rolls, so you can eat more than one and have enough to go around! Baking is a two-day process (who wants to wake up 3 hours beforehand?). Start the rolls the night before and refrigerate overnight, then bake them in the a.m. and enjoy the cinnamon-spiced scent wafting through your kitchen.

Ingredients

For the Dough

3 cups [420 g] bread flour

1/4 cup [50 g] granulated sugar

2 1/4 tsp (1 packet) [21 g] instant yeast (see Tips)

1 tsp kosher salt

4 Tbsp [55 g] unsalted butter

1 cup [240 ml] milk

1 egg, beaten

For the Filling

1/2 cup [100 g] packed light brown sugar

1 Tbsp cinnamon

1 tsp ground cardamom

1 tsp lightly packed orange zest

1 1/2 Tbsp unsalted butter, melted

For the Frosting

1/2 cup [60 g] powdered sugar

1 Tbsp milk

1/8 tsp vanilla extract

Directions

1. To make the dough, in the bowl of a stand mixer, stir together the flour, granulated sugar, yeast, and kosher salt. In a small saucepan, melt the butter over low heat. Add the milk and heat until lukewarm (warm to the touch, but not hot—between 105° and 115°F [40° and 45°C]).

2. Pour the butter and milk mixture into the flour mixture. Add the egg and stir with a fork until a rough dough forms. Attach a dough hook to the mixer and mix on medium-low speed for 6 minutes, until the dough is smooth and stretchy. The dough should be very sticky and will not form a ball in the mixer. (You can also knead the dough by hand; keep in mind it will be very sticky at first.)

3. Flour a work surface. Scrape the dough onto it, knead it a few times, and shape it into a rough ball. Place the dough ball in a large, clean bowl. Cover the bowl with a damp towel and let it rise in a warm location until doubled in size, 1 to 1.5 hours.

4. To make the filling, stir together the brown sugar, cinnamon, cardamom, and orange zest. Grease a metal 9 x 9-inch [23 x 23 cm] baking dish.

5. Lightly flour a work surface and scoop the dough onto it. Gently roll out the dough into a 12 x 12-inch [30 x 30 cm] square. Tug the corners a bit to make them as square as possible. Brush the dough with the melted butter, leaving a half-inch [13 mm] border unbrushed at the left and right edges.

6. Sprinkle the sugar spice mix evenly over the melted butter, leaving the unbuttered edges bare. Use a pizza cutter to cut the dough in half vertically, and then cut each half into 8 equal strips (about 1.5 x 6 inches [4 x 15 cm] each). Gently roll up each strip, ending with the unbuttered portion. Pinch the top corner so the roll stays together. Place the rolls in 4 rows in the greased baking pan, leaving a little space between the rolls.

7. Cover the baking dish tightly with aluminum foil and allow it to rise for 30 minutes in a warm place. The rolls should be puffed and their edges touching. Then either refrigerate the pan overnight, up to 15 hours, or bake immediately (see Tips for special baking instructions).

8. If the rolls are refrigerated, put the baking dish on a countertop 30 minutes before baking to allow it to warm slightly. Preheat the oven to 350°F [180°C].

9. Bake the rolls with the aluminum foil covering the pan for 25 minutes. Then remove the foil and bake until browned on top and cooked through, 13 to 15 minutes. Check whether they are done by inserting a food thermometer at the bottom of the rolls, which should read at least 200°F [95°C], or by pulling back a roll with a fork to ensure the bottom is not raw and doughy. Remove from the oven and cool for 5 minutes before adding the frosting.

10. To make the frosting: In a small bowl, stir together the powdered sugar, milk, and vanilla extract. If not thin enough to drizzle, stir in a splash more milk (about 1/2 teaspoon). Use a spoon to drizzle the frosting over the rolls. Cool for at least 5 minutes more before serving.

Tips

● Instant yeast (rather than active dry yeast) is required for this recipe, which allows quick rise times. If using active dry yeast, the rise times will be about double.

● To bake the cinnamon rolls the day of, proceed immediately to baking. Bake for 20 minutes covered with foil, then uncovered for about 10 minutes, checking whether they are cooked through using a food thermometer.

● Cooking together: This is a baking project that’s much easier with a partner! It’s often helpful to have one person read the recipe out loud while the other gets their hands into the dough. Trade off on tasks and enjoy the process.

● Storage: The cinnamon rolls will keep at room temperature, covered with aluminum foil, for up to 2 days. Reheat, covered, at 350°F [180°C] until warmed through, 10 to 12 minutes.

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Spinach and Sun-Dried Tomato Crustless Quiche

By Sonja and Alex Overhiser, Founders of A Couple Cooks

Serves 6–8

This crustless quiche is quite the heavy lifter; it works just as well at big family brunches as for make-ahead weekday breakfasts. The savory egg custard is baked without the traditional pastry shell, making it much simpler to whip up. Cottage cheese adds a boost of protein, and the custard is packed with nutrient-dense spinach.

Ingredients

10 oz [280 g] frozen spinach, thawed

6 eggs

1 cup cottage cheese

1/4 cup grated Parmesan cheese

6 tablespoons roughly chopped sun-dried tomatoes, packed in oil

1/2 tsp Italian seasoning or dried oregano

1/4 tsp garlic powder

1/2 tsp kosher salt

Freshly ground black pepper

3 tablespoons feta cheese crumbles

Directions

1. Preheat the oven to 375°F. Grease a 9-inch round pie dish.

2. Use your hands to squeeze out as much excess liquid as you can from the thawed spinach, then break it into small pieces.

3. In a large bowl, whisk the eggs. Stir in the spinach, cottage cheese, Parmesan cheese, 4 tablespoons of the sun-dried tomatoes, Italian seasoning, garlic powder, kosher salt, and a few grinds of black pepper.

4. Pour the egg mixture into the prepared dish. Sprinkle the top with the remaining sun-dried tomatoes and the feta cheese crumbles.

5. Bake the quiche until set in the center and golden around the edges, 28 to 30 minutes. Let rest for at least 15 minutes before cutting into pieces and serving.

Tips

Leftover quiche keeps well, and you can eat leftovers cold, at room temperature, or warm. Try it on a sandwich; it’s especially good on bread with Dijon dill spread.

If possible, look for bagged frozen spinach rather than boxed. It thaws easily in a colander under warm water.

Storage

Leftovers will keep, refrigerated, for up to 5 days.

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Everything Challah Bagels

By Bebe Black Carminito

Makes 12 bagels

In this fun spin on a classic bagel, challah dough is twisted into a bagel shape and topped with Everything Bagel Seasoning just before baking. Serve the bagels fresh and hot out of the oven or split and toasted with butter, hummus, cream cheese, or fresh chevre. These challah bagels have a lighter and fluffier texture than a classic chewy, dense bagel.

Ingredients

1 package (2 1/4 teaspoons) active dry yeast

1 Tbsp sugar

1 cup warm (110F) water

2 large eggs, at room temperature, lightly whisked

1/3 cup olive oil

1/4 cup honey

1 tsp kosher salt

4 1/2 cups all-purpose flour

1 large egg beaten with 1 teaspoon water, for egg wash

1/4 cup (30 g) Everything Bagel Seasoning

Directions

1. Line two sheet pans with parchment paper and coat a large bowl with olive oil. In the bowl of a stand mixer, combine the yeast, sugar, and 1/2 cup (120 ml) of the water. Stir to blend. Let stand until foamy, 5 to 10 minutes. Add the remaining 1/2 cup (120 ml) water, the eggs, oil, honey, and salt. Using the paddle attachment, beat on low speed until blended, 1 to 2 minutes.

2. Switch to the dough hook and add the flour 1 cup (125 g) at a time, mixing on low speed. Increase the speed to medium and knead until the dough is smooth and not sticky, 5 to 7 minutes.

3. Transfer the dough to the prepared bowl (use a bowl scraper to remove it from the mixer) and place it in a warm area that is draft-free. Cover the bowl with a clean damp towel. Let rise until doubled in size, 1 to 2 hours.

4. Punch down the dough to remove any air bubbles and transfer it to a lightly floured surface. Divide the dough into 12 pieces.

5. Shape each piece into a rope about 15 inches (38 cm) long, spacing six on each of the prepared sheet pans. Cover each with a damp towel and let rise for 15 minutes.

6. Arrange two oven racks in the lower half of the oven and preheat the oven to 350°F (175°C).

7. Cut each rope in half and twist both pieces into a circle, tucking in the end to close and pinching to seal. Return to the sheet pans, cover again with damp towels, and let rise for 20 minutes.

8. Using a pastry brush, brush the tops of the bagels evenly with the egg wash and sprinkle the seasoning evenly over each one.

9. Bake both sheet pans in the oven until golden brown, 20 to 25 minutes, rotating the pans halfway through baking. Let cool for 5 minutes on the pans on a wire rack, then place the bagels directly on wire racks. These can be served while still warm or at room temperature. To toast, use a sharp, serrated knife and cut the bagels in half. Store the remaining bagels in an airtight container at room temperature for up to 2 days.

Baking Tip:

The length of time for proofing dough always depends on the temperature of the room where it is rising. The dough is done proofing when doubled in size and when pressed gently with a fingertip, it holds its shape and doesn’t bounce back or collapse.

Everything Bagel Seasoning

Makes 1/3 cup (45 g)

This may not have everything in it, but it has seeds, herbs, spices, and salt.

Feel free to add your favorites or omit one or more of these ingredients.

1 Tbsp sesame seeds, toasted (see Cooking Tip)

1 Tbsp black sesame seeds

1 Tbsp fennel seeds

1 Tbsp poppy seeds

1 Tbsp dried minced onion

1 tsp dill seeds

1 tsp flaky salt

1/2 tsp pink peppercorns, crushed with a mortar and pestle

1/4 tsp garlic salt

In a small bowl, mix all the ingredients together. Store in a small, airtight jar for up to 6 months.

Tip:

Toasting sesame seeds: Preheat the oven to 350°F (175°5C).

Spread 1/2 cup (60 g) white sesame seeds on a small rimmed sheet pan and toast, shaking the pan halfway through, until lightly golden, about 10 minutes. Be sure to keep your eye on them as they can quickly burn. Let cool completely on the sheet pan set on a wire rack. Transfer to a jar with a tight-fitting lid and store in your pantry.

Excerpted from The Curated Board: Inspired Platters and Spreads for Any Occasion © 2024 by Bebe Black Carminito. Photography © 2024 by Marie Reginato. Published in 2024 by Cameron + Company, an imprint of ABRAMS. All rights reserved.

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Beet-Pickled Deviled Eggs (Ukrainian Budmo Board)

By Bebe Black Carminito

Serves 4–6

Infused with the piquant kick of horseradish, these eye-catching, magenta-hued eggs are a staple on cookbook author Anna Voloshyna’s table. The striking color is achieved by pickling the eggs in a mixture of beet juice, white vinegar, raw beets, and black peppercorns for up to 3 days. If you can’t find natural beet juice, just use the liquid from a can of cooked beets.

Ingredients

8 large eggs

1 cup (240 ml) natural beet juice

1/2 cup (120 ml) plus 1 tablespoon distilled white vinegar

1/3 cup (45 g) peeled and thinly sliced raw red beet

1 garlic clove

2 Tbsp sugar

2 tsp kosher salt

1/2 tsp black peppercorns

For the Filling

8 hard-boiled egg yolks (above)

1/4 cup (60 ml) mayonnaise

1 Tbsp prepared horseradish sauce

1 Tbsp mustard powder

Kosher salt and freshly ground black pepper

1 Tbsp minced fresh chives, for garnish

Dill and or chervil sprigs, for garnish (optional)

Flaky salt, for sprinkling (optional)

Directions

1. To hard-boil the eggs, place the eggs in a large saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring to full boil over high heat, then remove the pan from the heat. Cover and let the eggs sit undisturbed for 12 minutes. Drain and rinse the eggs with cold water, then transfer to a bowl of ice water until cool enough to handle. Peel the eggs, discarding the peel, and set aside.

2. In the saucepan, combine 1 cup (240 ml) of water, the beet juice, vinegar, sliced beet, garlic, sugar, salt, and peppercorns. Bring to a boil over high heat, reduce the heat to low, and simmer for 10 minutes. Remove from the heat and let cool for 5 minutes.

3. Put the eggs in a large, wide-mouthed glass jar and pour the hot brine mixture over the eggs; they should be covered. Let the brine cool to room temperature, then cap the jar tightly and refrigerate the eggs for at least 24 hours before filling and serving. The eggs will keep in the brine for up to 3 days. (The longer they are in the brine, the deeper the color will be; I usually brine them for 2 days.)

4. When ready to fill the eggs, remove the eggs and set aside, discarding the brine mixture. Cut the eggs in half lengthwise and remove the yolks, reserving the egg white halves.

5. To make the filling, in a small bowl or a small food processor or blender (use a food processor or blender if you plan to pipe the filling), combine the egg yolks, mayonnaise, horseradish sauce, and mustard powder. Mash with a fork or process until smooth. Season to taste with salt and pepper.

6. Arrange the egg white halves, hollow side up, on a work surface. Spoon or pipe the yolk mixture into the egg white halves using a pastry bag. Serve, topped with chives, dill, or chervil, and sprinkled with flaky salt, if using.

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Mushroom & Green Lentil Pȃté (Ukrainian Budmo Board)

By Bebe Black Carminito

Makes 2 cups (480 ml), Serves 6–8

Mushrooms are an important ingredient in Ukrainian cuisine, from soups to savory pies. This mushroom pâté is an elegant vegetarian appetizer for a fancy dinner party. The combination of earthy mushrooms, hearty green lentils, and fragrant shallots is elevated by the addition of Madeira and oregano, resulting in a pâté that is both savory and slightly sweet. Butter and heavy cream give it a richness that pairs perfectly with dark rye bread.

Ingredients

1/3 cup (65 g) French green lentils, rinsed, preferably Puy

1 1/3 cups (315 ml) vegetable stock, plus more if needed

3 Tbsp unsalted butter

1 Tbsp sunflower or canola oil

1 large shallot, coarsely chopped

1 pound (455 g) assorted fresh mushrooms such as cremini, stemmed shiitake, and oyster, cleaned, dried, and coarsely chopped

1/2 cup (120 ml) Madeira

1 tsp chopped fresh oregano

2 Tbsp heavy cream

1/2 tsp kosher salt

Freshly ground black pepper

Directions

1. In a small saucepan, combine the lentils and vegetable stock. Bring to a boil, then reduce the heat to a simmer and cook until the lentils are tender, 20 to 25 minutes. If all the liquid evaporates before the lentils are fully cooked, add a bit more.

2. In a large saucepan, melt the butter with sunflower oil over medium heat. Add the chopped shallot and cook until translucent, about 3 minutes.

3. Add the chopped mushrooms and stir to coat with the butter and shallot mixture. Cook for 10 to 15 minutes, stirring occasionally, until the mushrooms release their liquid and are tender and browned.

4. Add the Madeira and oregano to the pan and cook until the liquid has reduced by about half, 5 or 10 more minutes. Remove from the heat and let cool.

5. Transfer the mixture to a blender and add the lentils and cream.

6. Process until smooth. Season with salt and pepper to taste.

7. If the mixture is too thick, add another splash or two of heavy cream or stock to thin it out.

8. Transfer the mushroom pȃté to a serving dish and chill in the refrigerator for at least 2 hours, up to overnight, before serving.

9. Serve with dense rye bread and other accompaniments.

Make it beautiful! Save a few thinly sliced raw mushrooms to garnish the top of the pâté, along with a sprig of oregano.

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Filled Cream Cookies

By Ben Mims

Makes about 48 cookies

Many cookies derive their name and size from simply being diminutive versions of other, larger cakes and desserts. The Polish kołaczki is most likely one such cookie, derived from the kołocz, a sweetened round bread. Though the name stands for several different types of pastries throughout Poland, the Czech Republic, and Slovakia, this cookie version—made with no yeast in the dough and often shaped into “envelopes” instead of rounds—seems to be mostly associated with Polish baking, while the Czech style of kolache denotes a pastry made with yeasted dough. The two often share similar fillings.

The name derives from the Czech word for “wheel,” and while these cookies exist as rounds, they’re most commonly shaped as the characteristic “envelopes”—meaning a square with two opposing corners folded over to meet in the center. The yeasted pastry is often found in the “wheel” shape. Apricot jam is the simplest filling for these cookies, but if you want, fill them with prune jam, poppy seeds, sweet cheese, or walnuts. While the older versions of these cookies were most likely made with sour cream or another thickened dairy, cream cheese is now the standard for the smoothness and stability it lends to the dough.

Preparation time: 2 hours, plus chilling time

Cooking time: 15 minutes

Ingredients

8 oz cream cheese, softened

2 sticks (8 oz) unsalted butter, softened

2/3 cup powdered (icing) sugar, plus more for dusting

2 tsp pure vanilla extract

1 tsp fine sea salt

3 cups all-purpose (plain) flour

3/4 cup thick prune or apricot jam (see headnote)

Directions

1. In a large bowl, with a hand mixer, combine the cream cheese, butter, sugar, vanilla, and salt and beat on medium speed until creamy and smooth, 1–2 minutes. Add the flour and beat on low speed until the dough comes together. Stop the mixer and lightly knead with your hands only as much as needed to no longer see any dry patches of flour in the bowl. Shape the dough into a ball, wrap it in plastic wrap (cling film), and refrigerate for at least 1 hour or up to 2 days.

2. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F. Line two large baking sheets with parchment paper.

3. Working on a lightly floured work surface, roll out the dough with a rolling pin to 1/8 inch (3 mm) thick. Using a ruler or 2-inch (5 cm) square cutter, cut out 2-inch (5 cm) squares from the dough, rerolling the scraps as needed to get more squares. Spoon a slightly heaped 1/2 teaspoon jam into the center of each square, then fold two opposing corners of each square over the filling and pinch to join them. Transfer the envelopes to the prepared baking sheets, spaced 2 inches (5 cm) apart.

4. Bake until golden brown on the bottom and dry to the touch on top, 14–16 minutes, switching racks and rotating the baking sheets front to back halfway through.

5. Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer the cookies directly to the racks to cool completely.

6. Dust the cookies with some sugar before serving.

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Turkish Shortbread Cookies

By Ben Mims

Makes about 24 cookies

Though they may seem like another simple shortbread cookie, it’s likely this otherwise plain cookie influenced the dozens of “wedding” cookie names to follow, especially given the Ottoman/Turkish influence on its surrounding regions for centuries. Though an Arabic reference is given first, this Turkish cookie—first referenced in the fifteenth century—uses a generous dusting of powdered (icing) sugar on the outside, pointing to it likely being the first “wedding” cookie, too. This influence set off the trend for centuries of giving crumbly cookies, with or without nuts, dusted in fine white powdered sugar, that “wedding” moniker; the Greek kourabiedes chief among them.

These Turkish cookies are, by comparison to their descendants, plainer and consist of a flavoring-free, buttery dough, though many recipes today call for vanilla. They also have a unique shape: Rather than a round mound or disc, the dough is rolled into a log, scraped with a fork to create ridges, and then cut into diamond shapes. Like with most cookies imprinted with a mold or scored lines, the ridges catch plenty of powdered sugar, likely a way to add sweetness to treats before sugar was actually incorporated in the dough (this recipe gives it as an optional step). The cookies are also, like many modern recipes for “wedding cookies,” baked at a low temperature to set the dough without browning it, which would toughen the cookie and take away from its melt-in-the-mouth character.

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients

1 cup (225 g) clarified butter or ghee, softened

1 cup (135 g) powdered (icing) sugar, plus more for dusting

1 tsp pure vanilla extract

1 tsp fine sea salt

2 1/2 cups (350 g) all-purpose (plain) flour

Directions

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 325°F (160°C/Gas Mark 3). Line two large baking sheets with parchment paper.

2. In a large bowl, with a hand mixer, beat the butter, sugar, vanilla, and salt on medium speed until light and fluffy, 2–3 minutes. Add the flour and beat on low speed until a dough forms and there are no dry patches of flour remaining. Shape the dough into a ball and transfer to a clean work surface.

3. Divide the dough into 4 equal portions and shape each portion into an even log 1 inch (2.5 cm) thick; gently press on each log with your fingers to give it a slightly flattened top and bottom. Using the tines of a fork, lightly scrape lines along the length of the top of the logs. Cut each log on a slight diagonal every 1 inch (2.5 cm) to create diamond-shaped pieces. Transfer the diamonds to the prepared baking sheets, spaced 1 inch (2.5 cm) apart.

4. Bake until very lightly golden brown on the bottom and dry to the touch in the center, 25–30 minutes, switching racks and rotating the baking sheets front to back halfway through.

5. Transfer the baking sheets to wire racks and let the cookies cool completely on the pans. Dust the cookies with sugar before serving, if you like.

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Chocolate Ganache Tart

By Sonja and Alex Overhiser, Founders of A Couple Cooks

Makes One 4-inch [10cm] tart, Serves 2

This mini sweet treat is inspired by the glass case at our local pastry shop, where we pick up tiny gold-dusted tarts and colorful macarons for after-dinner treats. Chocolate ganache may sound fancy, but it’s easy to make—just melt chocolate chips with cream for a luscious, glossy filling. Whip up this no-bake dessert before you start the main dish, then let it chill until you’re ready to eat. Edible gold dust is optional, but it sure takes it over the top! The two-serving tart is perfect for date nights, or make the eight-serving version for parties (see Tips).

Ingredients

2 graham cracker sheets

(1 oz [30 g])

1 tsp cocoa powder

1 tsp granulated sugar

1/4 tsp ground cinnamon

1/4 tsp ground cardamom

1 1/2 Tbsp salted butter, melted, plus more for greasing

3 Tbsp best-quality semisweet

or dark chocolate chips

2 Tbsp heavy cream

1/2 tsp vanilla extract

Fresh raspberries and edible gold dust or powdered sugar (optional), for garnish

Directions

1. Butter a 4-inch [10 cm] fluted tart pan, making sure to fully coat all of the fluted surfaces.

2. Place each graham cracker on a cutting board and slowly roll over them with a rolling pin until finely ground. Transfer the crumbs to a small bowl and stir in the cocoa powder, sugar, cinnamon, and cardamom. Add the melted butter and stir with a fork until combined. Firmly press the crust into the tart pan with your fingers, leaving a 1/4-inch [6 mm] rim all the way around. Chill the crust in the freezer while you make the ganache.

3. In a small saucepan over low heat, combine the chocolate chips, heavy cream, and vanilla extract, stirring very slowly and gently with a spatula, until the chocolate is fully melted and the ganache is glossy, about 1 minute. Let it rest at room temperature for 1 minute, then pour it into the prepared tart crust.

4. Transfer the tart to the freezer and freeze for 20 minutes. Transfer to the refrigerator until serving.

5. When ready to serve, allow the tart to sit at room temperature for 5 minutes, then remove the tart pan ring (if it sticks, use a thin knife to slide between the bottom and the ring). Garnish with fresh raspberries and edible gold dust or powdered sugar, if desired, then serve.

Tips

Keep the chocolate on low heat and stir very slowly: This makes a smooth ganache with no air bubbles. Be careful not to overheat the ganache, which can cause it to seize and separate.

Look for a 4-inch [10 cm] mini tart pan with fluted edges and a removable bottom. You can also make eight servings in an 8-inch [20 cm] tart pan (see below). Both sizes are easy to find online.

Ground cardamom adds subtle floral notes to the crust. Don’t neglect this lovely spice. Use it in our mini cardamom cinnamon rolls, too!

Want to make this for a party? Multiply the ingredients by 4 and make it in an 8 in [20 cm] tart pan (the crust will come about halfway up the sides). Ingredients are as follows:

8 graham cracker sheets

1 1/2 Tbsp cocoa powder

1 1/2 Tbsp granulated sugar

1 tsp cinnamon

1 tsp cardamom

6 Tbsp [85 g] salted butter

3/4 cup [135 g] chocolate chips

1/2 cup [120 ml] heavy cream

2 tsp vanilla extract

Wine Pairing

Elevate this treat with a pour of a tawny port. Its rich, nutty undertones highlight the luscious chocolate ganache.

For Vegans