Our Favorite Holiday Recipes

Hello art lovers! The holidays are quickly approaching us and the Vanessa Piche team wishes you to have a safe and happy holiday! We all know how hectic and busy this time of year gets, so we wanted to remind you that this is the last day to order your favorite Vanessa Piche products to ensure delivery before Christmas. You won’t want to miss out on giving your loved one a Vanessa Piche gift during this time of year. We ensure that giving the gift of Vanessa Piche will make your loved ones faces light up as they unravel their soon-to-be favorite holiday gift of the year. Make sure you check out our Holiday Gift Guide on our blog to give you more gift giving ideas. There is something for everyone here at Vanessa Piche, the art you love to live in.

The Vanessa Piche team would love to share their favorite family holiday recipes with the most loved community, the Vanessa Piche family. We value our customers, which means you will be treated like family here. So from one family to another here are our favorite holiday recipes!

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December 22

Whalers Brewery

10-5p.m. Wakefield, RI

Holiday Cream Puffs

Prep time: 30 minutes

Cook time: 25 minutes

Ingredients:

½ cup of butter (1 stick unsalted)

1 cup of water

1 teaspoon of salt

1 cup of all-purpose flour

4 eggs

1 cup of heavy cream

1 teaspoon of vanilla extract

1 tablespoon confectioners sugar

Whip Cream

Pre-heat oven to 425 degrees

Pastry Directions:

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or a mixer, beat or mix in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 20-25 minutes until golden brown. Centers should be dry.

When the puffs are cool split the puffs in half and remove any excess dough (if any) and fill the puff with the filling of your choice. (custard, chocolate pudding, or whipped cream. Whipped cream recipe below, ingredients listed above)

Whip cream directions:

In a large bowl, whip cream when it is just about to form. Beat in vanilla and confectioners sugar until peaks form. Make sure you don’t over-beat, the cream will become lumpy and butter-like.

Italian Honey Balls

Ingredients:

2 cups of flour, plus extra for dusting

1 large lemon, zested (about 2 teaspoons)

½ large orange, zested (about 2 teaspoons)

3 tablespoons sugar

½ teaspoons fine sea salt

½ stick (2 ounces) unsalted butter, cut into ½ inch pieces, at room temperature

3 large eggs

1 tablespoon of white wine, such as pinot grigio

1 teaspoon of pure vanilla extract

Canola oil for frying

1 cup of honey

½ cup of sugar

1 tablespoon of lemon juice

1 ½ cups of hazelnuts, toasted

Vegetable oil cooking spray

Sugar sprinkles, for decoration

Powdered sugar, for dusting, optional

Directions:

For the dough: In a bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until ¼ inch thick. Cut each piece of dough into ½ inch wide strips. Cut each strip of pastry into ½ inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. ( If you don’t have a thermometer, a cube of bread will brown in about 3 minutes). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into ½ inch thick logs and cut into equal-sized ½ inch pieces. The dough pieces can then be rolled into small balls and fried as above).
In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.

Holiday Cutout Cookies (Taste of Home recipe)

Ingredients:

1 cup butter, softened

1 cup shortening

3 cups sugar

4 large eggs, room temperature

6 tablespoons evaporated milk

2 teaspoons vanilla extract

2 teaspoons almond extract

6 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

FROSTING:

3 cups confectioners' sugar

1 teaspoon vanilla extract

4 to 6 tablespoons half-and-half cream

Food coloring of your choice, optional

Assorted sprinkles

Directions

In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll.
Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake until edges are lightly brown, 5-7 minutes. Remove from pans to wire racks to cool completely.
In a large bowl, beat confectioners’ sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired.

Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.

Candy Cane Pie (Taste of Home recipe)

Ingredients

24 large marshmallows
1/2 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food coloring
2 tablespoons plus 1 teaspoon crushed peppermint candy, divided
1 cup heavy whipping cream, whipped
1 chocolate crumb crust (8 inches)

Directions

In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and the mixture is smooth. Remove from heat.
Stir in vanilla, salt, peppermint extract, and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream.
Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.