holiday

Chocolate Pear Cake

By: Co+op, stronger together

Total Time: 1 hour, 20 minutes; 20 minutes active

Servings: 16

Fragrant fall pears meet the irresistible flavor of chocolate in this easy and delicious pear dessert. Dust the top with a little powdered sugar, slice and serve!

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups light brown sugar

  • 1/2 cup cocoa

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1/2 cup plain yogurt

  • 1/2 cup canola oil

  • 2 teaspoons vanilla

  • 2 cups chopped unpeeled pears, about 2 small

  • Powdered sugar

Preparation

  1. Heat the oven to 350°F. Grease a 9x9x3-inch square baking pan, reserve.

  2. In a large bowl, combine the flour, brown sugar, cocoa, baking soda, and salt. Whisk to combine, crushing any lumps of brown sugar with your fingers.

  3. In a medium bowl whisk the eggs lightly, then add the yogurt, oil, and vanilla and mix until smooth. Quickly stir the egg mixture into the flour mixture, and just as it comes together, stir in the pears. Spread in the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center, comes out clean.

  4. Let cool for 5 minutes on a rack before dusting with powdered sugar and cutting into 16 squares. Once the cake is completely cooled, it can be tightly wrapped and refrigerated for up to a week.

Nutritional Information

190 calories, 8 g. fat, 25 mg. cholesterol, 160 mg. sodium, 28 g. carbohydrate, 1 g. fiber, 3 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Chocolate Strawberry Fool

By: Co+op, stronger together

Total Time: 50 minutes total; 20 minutes active

Servings: 4

This easy and elegant parfait makes any meal or occasion just a little more special.

Ingredients

  • 2 ounces semisweet chocolate, finely chopped

  • 2 cups sliced fresh strawberries, divided

  • 1/4 cup sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 cup heavy whipping cream, very cold

Preparation

  1. Place 1 cup of strawberries in a small bowl and add the sugar and vanilla extract. Mash the strawberries into small pieces using a fork. Refrigerate for 30 minutes.

  2. Pour the cold whipping cream into a cold, medium-sized bowl. Using a beater, whip the cream until it holds stiff peaks. Fold the mashed strawberries and 3/4 of the chocolate into the whipped cream.

  3. Using a tablespoon, fill a wide-mouth glass (such as a martini glass or tumbler) 1/3 full with the whipped cream, then top with a layer of sliced strawberries. Repeat with more whipped cream and another layer of strawberries. Top with remaining whipped cream and garnish with chocolate shavings.

Serving Suggestion

Accompany this elegant dessert with a plate of delicate shortbread cookies. Blueberries, raspberries, or pitted cherries can be used instead of the strawberries, if you prefer.

Nutritional Information

Calories: 244, Fat: 15 g, Cholesterol: 41 mg, Sodium: 14 mg, Carbohydrate: 28 g, Dietary Fiber: 2 g, Protein: 2 g

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Overnight Baked Panettone Toast

Total Time: 12.5 hours; 1.5 hours active

Servings: 8

Panettone is a distinctive fluffy cake like bread usually enjoyed during the holidays. There are many variations, traditionally the bread usually contains a mixture of candied orange rind, dried fruit, or chocolate. If you received a Panettone loaf for Christmas, you’re probably wondering what to do with the giant loaf. The sweet pillowy Italian bread is pretty tasty the first few bites, but it’s a lot of bread to handle. Once you cut into the fluffy loaf, it’s almost impossible to finish it. The bread tends to dry out pretty quickly. Best solution, make this super easy overnight baked Panettone toast. If you serve this sweet treat to your guest in the morning, they’ll think you slaved away for hours in the kitchen. This is not a low calorie breakfast, so it’s the perfect dish to indulge in before making any New Years resolutions!

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Ingredients

Base for french toast

  • 1 loaf of crusty Panettone bread or brioche bread

  • 1.5 cups heavy cream

  • 1 cup milk

  • 8 eggs room temperature

  • 1/2 cup sugar

  • 1/4 cup brown sugar

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1/4 cup of butter broken into chunks

Optional Ingredients

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • orange zest

  • 1 tsp ground cinnamon

  • 1 tsp ground cardamon

  • handful of chocolate chips

  • handful of your favorite nuts (sliced almonds, pecan halves, walnut pieces)

  • handful of dried fruit cut into small pieces and soaked in brandy (apples, raisins, cranberries, pears, apricots, etc)

  • Apples or pears cut into small bite-size pieces.

Optional Toppings

  • 1 tsp powdered sugar dusted over top for garnishing

  • Crème anglaise

  • fruit preserves

  • pure maple syrup

  • whipped cream

Preparation

  1. Butter a 9” x 12” or two 8” x 8 “ pan.

  2. Roughly cut the crusty Panettone into 1/2 inch squares, if the bread feels too moist, leave the cut pieces single layer on a tray to dry out on the counter for a couple hours (the more dry the better, the bread will soak up more custard).

  3. Arrange bread pieces into the buttered pan. You don’t have to be neat, the more ridges and edges you have, the better, those areas will crisp up nicely when baked.

  4. In a large bowl, whisk together the heavy cream and milk.

  5. Add the room temperature eggs one at a time and whisk thoroughly making sure there isn’t any large chunks of eggs.

  6. Mix in the sugar, brown sugar, vanilla, and salt. Whisk until sugar dissolves.

  7. Now comes the fun part. You can start mixing in the optional ingredients you want. Be creative, you’re not limited to the ingredients listed.

  8. Pour the custard mixture over the prepared Panettone in the pan, making sure to even distribute your add-ins and every piece of bread is covered.

  9. Break butter pieces up into small chunks, and scatter the pieces on top of the bread.

  10. Cover with foil and refrigerate overnight for the bread to soak up all that goodness

  11. In the morning, preheat the oven to 350.

  12. Bake the Panettone toast covered for 30 mins with the foil still on, then uncover and bake for an additional 25-30 mins until all the liquid is set, and the bread is baked through.

  13. Once your toast is done baking, allow it to cool slightly for about 10 mins for everything to set. Then dust with powdered sugar.

  14. Bring the dish to the table and place the pan on a hot pad (the pan will still be hot).

  15. Let your guest scoop out their desired piece with a serving spoon, and top with their favorite toppings.

Garlicky Shrimp with Lemon Butter Sauce

Total Time: 20 minutes active, 1 hour inactive

Servings: 4

This garlicky shrimp with lemon butter recipe is excellent served over cooked pasta or along side of steamed rice to soak up the sauce. The shrimp can be easily replaced, the sauce can be served over chicken, fish, or steamed vegetables. Please, do NOT skip the marinade step—the quick marinade will penetrate the shrimp with lots of garlicky flavor. Most importantly, don’t toss the sauce! Make sure to scrape up all that rich buttery goodness with some warm crusty bread.

Ingredients

Marinade

  • 1 pound large shrimp. Peel, devein, and pat dry

  • 3 tablespoons extra virgin olive oil divided

  • 4 cloves garlic, chopped and divided

  • 1/4 teaspoon of crushed pepper flakes

  • 1/2 teaspoon salt

  • 1/2 tablespoon fresh thyme, chopped

  • 1 tablespoon fresh parsley, chopped

  • 3 tablespoons fresh lemon juice

  • 1/4 cup dry white wine

  • 4 tablespoons of cold unsalted butter

  • salt to taste

  • freshly chopped parsley for garnish

Preparation

  1. In a large bowl, combine half of the chopped garlic, 1 tablespoon of extra virgin olive oil, and salt and mix. Add shrimp. Let marinate for at least 1 hour.

  2. Heat remaining olive oil over medium heat and sauté the shrimp. When the shrimp becomes pink and forms a nice crust, remove the little crustaceans with a slotted spoon and transfer to a plate. Leave as much oil in the pan as you can.

  3. Cover the shrimp with a pot lid, slightly ajar, to keep them warm.

  4. Add the remaining garlic and pepper flakes. Sauté just a minute, to soften garlic slightly.

  5. Deglaze the pan with the white wine.

  6. Add the thyme, parsley and lemon juice and raise heat to medium high to bring to a boil.

  7. Turn off heat, add cold butter 1 tablespoon at a time, while whisking to emulsify the sauce. Whisk constantly until thickened; it will take a few minutes to incorporate all the butter (If butter is too cold, turn the heat on medium for a minute to melt the butter while whisking).

  8. Taste the sauce to see if more salt is needed.

  9. Turn the heat back on to medium-low and toss the shrimp back into the sauce just to let them warm back up, about 2 minutes.

  10. Plate, garnish with fresh chopped parsley, and serve immediately.

BA's Best Green Bean Casserole

By: bon appétit

Total Time: 60 minutes

Servings: 8

You can make your own fried shallots or onions, but French’s are astonishingly delicious and practically define this green bean casserole recipe (and you can find them at pretty much any grocery store). This is part of BA's Best, a collection of our essential recipes.

Ingredients

  • 2 pounds green beans

  • Kosher salt

  • 2 tablespoons olive oil, divided

  • 1 pound cremini mushrooms, sliced, divided

  • 6 tablespoons unsalted butter, divided

  • 4 large sprigs thyme

  • 2 tablespoons all-purpose flour

  • 1¼ cups whole milk

  • 1 cup heavy cream

  • 4 garlic cloves, finely grated

  • ½ cup grated Parmesan

  • Freshly ground black pepper

  • ¾ cup Boise Co-op Deli’s housemade fried onions

For the full recipe, check it out on Bon Appétit

Vegan Coconut Panna Cotta with Pomegranate Gelée

Total Time: 30 minutes active, 5 hours inactive

Servings: 8

Your holiday guests will love this modern twist on this classic Italian dessert. The recipe is set with agar agar instead gelatin, making it vegan and gluten free. This dessert looks and tastes fancy but is truly easy to make! The distinct layer of pomegranate gelée set on top adds a nice refreshing tang to the creamy coconut base. This simple and unpretentious dessert will bring elegance to any holiday party.

Ingredients

Coconut layer

  • 6 teaspoons of agar agar flakes (3 teaspoons if using powdered)

  • ½ cup of water

  • 3 cups of full fat coconut milk

  • 1 cup of coconut cream

  • ½ cup of sugar

  • 1 teaspoon of sea salt

  • 2 teaspoons of vanilla bean paste or vanilla extract

Pomegranate Gelée Layer

  • ½ cup of water

  • 3 teaspoons of agar agar flakes (1½ teaspoons if using powdered)

  • 2-3 tablespoons of sugar, more or less sugar depending on the sweetness of pomegranate juice.

  • Juice from ½ a lemon

  • 2 cups of pomegranate seeds (about 3-4 medium pomegranates)

  • ½ of pomegranate seeds (for garnish)

Preparation

Coconut layer

  1. Shake cans of coconut milk and coconut cream to mix the coconut fat and water together.

  2. Measure out 3 cups of coconut milk and 1 cup of coconut water and mix together.

  3. In a medium size saucepan, bring water to a boil.

  4. Lower the temperature to medium-low and stir in the agar agar and let simmer for a couple minutes until the flakes dissolves.

  5. Slowly add the coconut milk mixture half a cup at a time while continuing to stir. (Do not add all of the coconut mixture at once, if agar agar cools down too quickly, you may get lumps).

  6. Once all of the coconut milk is incorporated, add sugar, vanilla bean paste, and salt.

  7. Let simmer for a few minutes until the sugar is dissolved while stirring and scraping the bottom of the pan with a rubber spatula making sure the coconut mixture does not burn.

  8. Divide evenly between 8 clear glass vessels (8 oz wide mouth mason jars works best).

  9. Place in fridge uncovered for at least 1 hour until top of the dessert set.

Pomegranate Gelée Layer

  1. While coconut layer is chilling in the fridge, in a medium size sauce pan, bring water to a boil.

  2. Add pomegranate seeds, and lower the temperature to medium-low let simmer for a couple minutes.

  3. Pour mixture through a strainer above another sauce pan, pushing the seeds against the mesh of the strainer. Try to extracting as much juice as you can from the seeds (Do this over the sink, it may get messy).

  4. Return the pomegranate juice mix to the stove on medium-low and bring it to a slow simmer.

  5. Stir in agar agar and let simmer for a couple minutes until the flakes dissolves.

  6. Incorporate the lemon juice and sugar, and let it dissolve completely while stirring and scraping the bottom of the pan with a rubber spatula making sure the mixture doesn’t burn.

  7. Remove from heat and transfer gelée into a container that is easy to pour out of (glass measuring cups for liquids). Leave it on counter to cool until mixture is slightly warmer than body temperature (about 20-30 minutes).

  8. Remove the coconut layer from the fridge, and touch the tops delicately to make sure the coconut panna cotta has slightly set to ensure the distinctive layers between the coconut layer and the pomegranate layer.

  9. Evenly distribute the pomegranate gelée over top each of the coconut panna cotta by gently pouring it over the back of a spoon to prevent splattering.

  10. Seal the jars with lids and return the panna cotta to the fridge and let chill for at least 4 hours or overnight.

  11. Before serving the chilled dessert, scatter a spoonful of pomegranate seeds over each panna cotta.

To learn more about pomegranates, click here! 

Spiced Apple Bundt Cake

By: Co+op, stronger together

Total Time: 1 hour 15 minutes, 20 minutes active

Servings: 12

This delightful, nutty apple cake is perfect for casual gatherings. Try it topped with a maple syrup glaze, too.

Ingredients

Pecan Filling

  • 1 cup chopped pecans

  • 1/4 cup brown sugar, lightly packed

  • 1 teaspoon cinnamon

Cake Batter

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups whole wheat flour

  • 1/2 cup sugar

  • 1/2 cup brown sugar, lightly packed

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 2 teaspoons cinnamon

  • 1 teaspoon nutmeg

  • 1/2 teaspoon allspice

  • 1/2 teaspoon ground ginger

  • 2 eggs, beaten

  • 3/4 cup vegetable oil

  • 1 cup unsweetened applesauce

  • 1 teaspoon vanilla extract

  • 3 cups peeled and diced tart apples

Preparation

  1. Preheat oven to 350°F.

  2. To make the pecan filling, mix together the pecans, sugar and cinnamon in a small bowl and set aside.

  3. For the cake batter, whisk together the flours, sugars, salt, baking soda and spices in large bowl. In a separate bowl, mix together the eggs, oil, applesauce and vanilla. Add the wet mixture to the dry ingredients and stir just until blended. Fold in the diced apples.

  4. Grease the Bundt pan, spoon half the batter into the bottom of the pan, sprinkle evenly with the pecan filling and top with the remaining batter. Place in the oven and bake for 45-50 minutes. Check for doneness and continue baking if needed. Let the cake cool in the pan before turning it out

Serving Suggestion

Perfect for a casual gathering, this cake is extra-special when glazed. Just mix together 3/4 cup powdered sugar and 1 tablespoon each of maple syrup and apple juice (or milk) and drizzle it over the cooled cake. Top with chopped pecans if desired.

Nutritional Information

403 calories, 22 g. fat, 35 mg. cholesterol, 309 mg. sodium, 50 g. carbohydrate, 4 g. fiber, 6 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Holiday Hours 2017

Boise Co-op North End & Village

December 24th, Christmas Eve: 7am to 6pm

December 25th, Christmas: Closed

December 31st, New Year's Eve: 7am to 8pm

January 1, New Year's Day: 9am to 10pm


Boise Co-op Wine Shop

December 24th, Christmas Eve: 8am to 6pm (open early!)

December 25th, Christmas: Closed

December 31st, New Year's Eve: 10am to 8pm (open late)

January 1, New Year's Day: 10am to 8pm (normal hours)


Boise Co-op Pet Shop

December 24th, Christmas Eve: 9am to 6pm (normal hours)

December 25th, Christmas: Closed

December 31st, New Year's Eve: 9am to 6pm (normal hours)

January 1, New Year's Day: 9am to 8pm (normal hours)

Holiday Hours 2017

Boise Co-op North End & Village

December 24th, Christmas Eve: 7am to 6pm

December 25th, Christmas: Closed

December 31st, New Year's Eve: 7am to 8pm

January 1, New Year's Day: 9am to 10pm


Boise Co-op Wine Shop

December 24th, Christmas Eve: 8am to 6pm (open early!)

December 25th, Christmas: Closed

December 31st, New Year's Eve: 10am to 8pm (open late)

January 1, New Year's Day: 10am to 8pm (normal hours)


Boise Co-op Pet Shop

December 24th, Christmas Eve: 9am to 6pm (normal hours)

December 25th, Christmas: Closed

December 31st, New Year's Eve: 9am to 6pm (normal hours)

January 1, New Year's Day: 9am to 8pm (normal hours)