Seasonings greetings! Savor the holidays with these recipes from the NVFF19 Monogram Demonstration Kitchen to make your season – and table – merry and bright. Cook up some holiday cheer with Monday Bakery’s cinnamon rolls, paired with De’Longhi’s Irish coffee. Not a sweets person? Explore the other NVFF19 culinary demonstrations on our YouTube channel for inspiration and step-by-step tutorials.
Monday Bakery’s Cinnamon Rolls
by Chef Sally Latimer
- 1 cup sourdough starter
- 1/3 cup milk
- 1/3 cup buttermilk
- 1 egg
- 1/4 cup butter
- 3 cups flour
- 1/4 cup sugar
- 1 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 1/2 cup butter
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Mix together all dough ingredients, aside from the salt and yeast. The dough should form a sticky ball.
- Add salt and yeast to dough without mixing. Let rest for 20 minutes.
- After rest, mix salt and yeast into the dough and knead until smooth but still a little bit tacky.
- Cover and let rise until doubled in size.
- Start the filling by mixing the butter and sugar. Add cinnamon and salt.
- Roll dough into a rectangle shape, spread filling evenly, and roll into a log.
- Cut log into 12 pieces, place in a greased pan, cover and let rise until puffy (~2 hours).
- Bake at 350° for 15-20 minutes until golden brown.
- Let cool and top with cream cheese buttercream.
Irish Coffee by De’Longhi
- Espresso or drip coffee, according to preference
- Premium Irish whisky, one shot (25mL) per cup of coffee
- Sugar, to taste
- Whipping cream, to top
Irish coffee is a hot coffee, whisky, and sugar, topped with a generous layer of cream. If whisky’s not your drink of choice, it can always be changed out with rum, vodka, Irish cream, or Kahlua.
Pro-tip: This drink is easy to make, especially using one of De’Longhi‘s coffee machines to make the strong espresso base. If you prefer steamed milk to whipped cream, try topping it off with a layer of cappuccino-style milk foam using a steamer on an automatic espresso machine.