MERRY + BRIGHT: A HOLIDAY BRUNCH COOKBOOK COLLABORATION

Oh, Christmas brunch, oh Christmas brunch....how I love you.

Christmas morning brunch has been a sacred tradition in my family since the days my younger brother and I outgrew the wake-parents-up-early-and-tear-open-presents age. These days, if anyone in the family is up before the sunrise, it's more likely to do with breakfast prep: brewing a large French press full of strong coffee, slicing English muffins, preparing a poaching bath for eggs, trying to remember how to make hollandaise sauce (and inevitably, a conversation between Dad and I trying to remember how to repair a broken hollandaise sauce, since we only make it once a year). Our annual holiday must-have has been the festive, overly indulgent pairing of eggs Benedict and mimosas for as long as I can remember, along with impossibly goofy family in-jokes, the golden twinkling of lights on the tree in the morning, and holiday tunes playing over the flickering glow of the televised Yule log (my dad's favorite thing about Christmas, and the only other absolute must-have).

All those leisurely-paced holiday mornings are surely all about to go out the window this year with the arrival of our first child (and first grandchild in the family!), bringing with him a return to the days of LET'S OPEN PRESENTS NOOOOOOOOW OKAY ? I say bring on the chaos, we're ready for it. Circle of life and all that. But this year, in the stillness before the storm, my family is celebrating with one more peaceful holiday brunch, and I'm celebrating with another kind of special project...a cookbook!

Thanks to my pals at Blurb, the creative book-making platform, I was finally able to capture all the holiday brunch ideas I have swirling around in my head most of the time (what, you don't have those?) and transform them into a glossy, full-color printed photobook of recipes. Have you got an idea for a cookbook, photo album or magazine that's dying to become a reality? You can do the same! If you're design-savvy, Blurb offers tools integrated with InDesign and Lightroom that allow you full control over your layout; if you're decidedly not design-savvy (this is definitely the camp I fall into), they will take you gently by the hand and lead you step by step through your book creation, in a series of easy drag & drop maneuvers. Either way, I created this book in an afternoon, and you can, too!

This particular holiday brunch menu is one I've been playing with for quite a while now; based on my own family traditions, it naturally includes a version of eggs Benedict (you haven't truly experienced happiness if you haven't yet made these on a savory waffle base, in my opinion) and a sophisticated twist on mimosas. I've included the easiest possible version of that notorious hollandaise sauce (it comes together in seconds, in a blender), by the way, so there won't be any broken sauces or need for intense repair attempts. Crispy puff pastry shells cradling hearty bites of garlicky greens threaded with rich cheese are a comfort food like no other, and dead simple to put together. Others, like the Swedish-influenced cinnamon rolls and winter salad of red pears, grapefruit and pomegranate, are there to provide some much needed sweetness and jewel-like color on a midwinter morning. 

MERRY + BRIGHT: A Holiday Brunch Menu by Sweet Laurel

Swedish-style Cinnamon Almond Rolls

Greens + Gruyère Pastry Cups

Eggs Benedict Waffles

Winter Fruit Salad

Grapefruit Sage Mimosas

Looking for a little brunch inspiration for your own table this year? You can actually order a printed & bound copy of my mini-cookbook from the good folks at Blurb, and have it on your shelf to treasure and refer to for years and years to come. Or, you can click the link below and receive a PDF copy of the cookbook absolutely free...my little holiday gift to all of you for being Sweet Laurel readers. Either way, may your days be merry & bright!

PURCHASE A PRINTED COPY  |  DOWNLOAD FREE PDF

My huge thanks go out to Blurb for sponsoring this post and allowing me to create such a lovely little book. I seriously can't stop running my hands over the beautiful, full-bleed color pages and lovingly caressing the spine, where my name sits in bold print. This holiday cookbook thing could become a yearly tradition! If you've got a print dream that you'd like to make a reality, head over to Blurb and take advantage of 40% off on photo books between now and December 19th. Trust me, there's no feeling quite like taking all those glowing pixels and turning them into a book that can be given, held and cherished for years--it's an amazing gift to give to someone else, or to yourself! Then settle back, light up the Yule log on television, and start thinking deeply about holiday brunch, because those eggs Benedict waffles aren't going to make themselves, but they are a lot of fun to make with family & friends around you. Happy holidays, everyone!

CREAMY WINTER PARSNIP SOUP

'A soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup.'

- Willa Cather, Death Comes for the Archbishop

Let me be the first to admit that there are not anywhere near a thousand years of history in this soup. Possibly there aren't even a thousand hours of history in it; this creamy parsnip & potato concoction enriched by the nutty, golden flavor of Roth Grand Cru Reserve Cheese (a new favorite ingredient) is one that seemed to come together almost as quickly as I dreamed it up. Now that December is here, I've been thinking a lot of soup thoughts, which to me are warming thoughts, comforting thoughts, gather-around-the-table thoughts. I've also been thinking a lot about connections recently, which is pretty typical for me in the winter months (something about darker days equals deeper introspection). That's another line of thought that's easy to trace, and one that’s probably got a lot to do with the birth of our first child--which, at 37 weeks of pregnancy is finally right around the corner now.

What sort of personal connections matter most, anyway? Oh boy. That's a question that is sure to be tested by new parenthood--the overwhelming tide of 'what do I do now?' and 'what are this little person's needs?' and 'why are there so few hours in the day?' that consumes all other priorities for a while in a kind of fog. In the coming weeks, friends will appear and disappear into this fog, I'm almost sure of it. Drawn by our shifting priorities and the constant changing of human seasons, we will find ourselves pulled together more closely (for love and support, for empathy, out of pure schadenfreude, who knows?) and drifting yet further apart (out of work commitments, travel, disinterest in the repeated daily minutiae of life with a new baby). There's a certain tendency to value only the strongest bonds of love and friendship, dismissing all other relationships (passing acquaintances, twice-a-year coffee friends, random hellos from internet strangers) as silly and shallow. At its core, my own personal village is composed of a few relationships that I hope never to lose; as for the rest, well...I understand. To everything there is a season, the fog will pass. You're all welcome at my table any day, no matter how long it's been--if it's cold outside, it's pretty likely I'm serving steaming bowls of this humble, wintry soup right here.

To all the passing acquaintances, twice-a-year coffee friends, and internet strangers offering random hellos...I seriously love you all! Nothing takes the place of the strength of a lifelong friendship, but even the smallest interaction is worthy of celebration. Does it seem silly that I celebrate every blog comment and Instagram 'like' as a small victory? I don't care. Little lifelines like these are the ones that keep us connected to most of humanity, the ones that remind us that there is a large world outside the tiny circle of our six or seven most cherished humans, that there are millions of others yearning to connect and be heard, even if only for a brief second. Reach out to me and say hi, and I will promise I will always try and return the favor! If I could, I'd send you a bowl of this soup directly from my kitchen.

Okay yes, this soup. Let's get into that for a second, shall we? There's literally almost nothing better on a chilly December day than a bowl of this simple soup. Combining the mild sweetness of parsnips with the starchy smoothness of a few potatoes, this velvety white soup comes together with the addition of grated cheese, blending together into something incredibly comforting (even to those pondering deep winter philosophical questions!). I'm still experimenting with cheeses from the good folks at Roth Cheese, and came up with this one specifically to highlight one of my favorites: Grand Cru Reserve, an Alpine-style aged cheese. The bold, savory notes of Grand Cru quiet down to a background melody in this recipe, while the texture is what really makes the soup special, giving it a silky feel that's both soothing and addictive. There may not be a thousand years of history in the making of this soup yet, but give it time--it's one I'm going to be making for many winters to come!

My thanks once again to Roth Cheese for sponsoring this post and providing me with such delicious materials to work with. All opinions, rambling and recipes provided in this post are 100% my own. Want to give this soup a try? Grab a coupon here good for $2.00 off any Roth Cheese. Find out more about Roth Cheese products (including where to get them, recipes and more) by clicking here!

Creamy Parsnip Soup

Makes 4 generous servings

2 tablespoons butter
1 cup chopped leeks (about one large leek)
2 cups peeled, 1" diced waxy new potato (about two large potatoes, use Yukon Gold, red-skinned or similar)
3 cups peeled, chopped parsnip (about three parsnips)
32 oz chicken stock
2 cups water
1 1/3 cups grated Grand Cru Reserve Cheese
1/2 cup milk
2 teaspoons salt
Black pepper, to taste
Chopped flat leaf parsley for garnish, optional

Heat butter in a large stock pot over medium, add leeks and cook until softened, stirring often (about 5 minutes). Add potatoes, parsnips, stock and water, bring mixture just to a boil. Reduce heat to low and simmer, partially covered, until vegetables are tender. Using an immersion blender (or working in batches to process in a standing blender), puree soup until completely smooth.

Add grated cheese and milk, stir until cheese has completely melted. Taste soup, add salt & black pepper as desired. Ladle into bowls and garnish with a small amount of parsley. Stay warm, my friends!

MY FAVORITE THINGS // THE SWEET LAUREL Gift Guide 2016

There are those for whom 'early Christmas shopping' means getting the search for presents both underway and out of the way in the middle of August, leaving the weeks leading up to the actual holidays free for baking, merrymaking (and, I can only assume, gloating). I am not one of these people. Here in Sweet Laurel world, I am proud of myself for having done 90% of my holiday gift search by the time the first week in December rolled around...which is really due to the very real possibility that I may be in a hospital in labor on Christmas Eve! Nothing--nothing!--motivates like an impending birth, people. 

Having said all that, I really do look forward to choosing thoughtful gifts all year long, especially now that I have the new tradition of sharing the yearly Gift Guide with all of you! I had so much fun re-visiting some of the favorite shops and independent makers that I've gotten to know over the last twelve months, and I hope that this guide inspires you to check them all out thoroughly (my favorites are listed here, but this is tip-of-the-iceberg territory). A few of these are gifts I'll actually be giving to loved ones this year (looking at you, fabulous two-tone Fieldcrest wood watch from JORD...read on for a special gift code to pick up a watch for someone on your own list), a few are gifts that I find particularly inspiring (two cookbooks by amazingly talented authors who began as food bloggers, inspiring for obvious reasons), some are new territory for me (hello, beautiful baby gear!), and one shining star was extraordinary enough to make the list for two years running (this delicate minimalist brass necklace by From the Reliquary, one of my favorite local Phoenix artists). 

1. Estrellas Stocking, The Citizenry  //  @the_citizenry

2. Nat Baby Cardigan, Sweet William  //  @sweetwilliamltd

3. Fieldcrest Dark Sandalwood Watch, JORD  //  @woodwatches_com

4. Halston Mugs Navy, The Citizenry   //  @the_citizenry

5. Geometric Walnut Cutting Board, American Heirloom  //  @aheirloom

6. Roca Candle, Northern Lights  //  @nlcandles

7. Belvoir Elderflower Pressé, Terrain  //  @shopterrain

8. Stuffed Bear by AIYshop, Etsy  //  @aiy.shop

9. Charcoal Mali Planter by Pop + Scott, Shoppe by Amber Interiors//  @shoppe_by_ai

10. La Brisa Pillow, The Citizenry   //  @the_citizenry

11. Sawyer Ceramics Salt Cellar, Food 52  //  @food52

12. Large Woven Wall Tapestry by The River Haze, Etsy  //  @theriverhazeshop

13. Indigo Diamond Throw Shoppe by Amber Interiors//  @shoppe_by_ai

14. Sweeter Off the Vine by Yossy Arefi, Terrain  //  @shopterrain

15. Near & Far by Heidi Swanson, Food 52  //  @food52

16. Inverte Necklace, From the Reliquary//  @aozers

17. Organic Cotton Baby Booties, Hello Crisp  //  @shophellocrisp

18. Asparagus Condiment Spoons, Terrain  //  @shopterrain

19. Amelie Mancini Cactus Tea Towel  //  @ameliemancini

20. Mauviel 3.3qt Copper Rondeau, Mauviel//  @mauvielusa

21. Oslo Copper Cake Server, Canvas Home  //  @canvashomestore

22. Wooden Coffee Scoop, Hello Crisp  //  @shophellocrisp

23. Honey Varietal Flight, BEE RAW Honey  //  @beerawhoney

24. Spiced Honey Mini Mixer, Iconic Cocktail Co  //  @iconiccocktailco

25. Organic Wooden Teether Rattle by TinyFoxhole, Etsy  //  @tinyfoxhole

One of the gifts I'm most excited to give this year really has to be this gorgeous wood watch by JORD (effortlessly modeled in the above photos by my husband). The prop stylist in me just can't resist running her hands over things constantly, I suppose, which is why I'm always drawn to objects made of natural materials. The warmth of wood, the subtle irregularities of ceramics, the sheen of brass and copper, the texture of woven natural fibers...all these surfaces give me a thrill that starts at the fingertips and works its way up. The rich, dark sandalwood of this watch pairs especially well with classic, masculine styles, which is why I'm so excited to give it to its intended recipient (shhh, no spoilers here!). Not that that kept me from spending a few minutes modeling this watch on my own wrist (it's the Fieldcrest series, if you're interested in picking one up yourself), and from being super tempted to keep the lovely thing for myself. In the end, I decided to do the right thing and package it up for the intended recipient--even the packaging itself is sharp, including a solid wood box and tweed pillow that presents the watch beautifully...another detail the prop stylist in me approves of heartily--who is going to have a very good Christmas this year. Want to pick up a men's watch (or women's watch) for someone on your list? The awesome team at JORD was kind enough to give me a few links to share with my readers who aren't 100% done with their Christmas shopping yet (I know that feeling). For a $25 JORD watches instant e-gift code good through 12/18 at 11:59 pm, click this link (code will expire on 2/28/2017).

Major thanks to JORD Wood Watches for sponsoring this post and helping to make my Christmas merry & bright! Thanks also to all the amazing shops and makers listed in this guide for following their own passions and creating such beautiful works. Remember, when you shop small by supporting independent artisans and unusual businesses, you truly give a gift twice (once to the recipient, and once to the maker in the form of your support). Happy holidays, everyone!

ON HOLIDAY CHEESE BALLS AND GRATITUDE

Thanksgiving is hitting me right in my tender feels this year, friends. I'm always grateful for family and friends in that general, distracted way that most of us are--glad they're around, but in need of a holiday-themed reminder to actually stop and take account of how precious our loved ones are. This year (at almost nine months pregnant, to date), the gratitude is unavoidable. I am surrounded by warmth and kindness from loved ones offering to take me shopping or to lend a sympathetic ear, shower us with baby gear, to fill our freezer with goodies, or just to take a simple walk around the lake in our local park. This year, amidst so much turbulence in the world, "thankful" doesn't even begin to cover what I'm feeling. But it is a start.

Other little things I'm grateful for?

Cooler fall weather.

My sweet little dogs.

The ability not only to do a job that I love, but to do it from home, giving me time to get our little nest ready for the whirlwind of changes that are coming.

Hair elastics, which have allowed me to continue wearing jeans (at nearly thirty-six weeks, all my zippers are laughing at me).

Cheese balls.

YES, I said cheese balls! Let's talk about cheese balls for a second, shall we? This year, I'm on a mission to rescue the humble cheese ball from jokey punchlines and mid-century obscurity. These holiday classics get seemingly no respect, when in fact they deserve adoration. Creamy, rich, dense or fluffy, liberally sprinkled with sweet or savory mix-ins like toasted almonds, caramelized onions, fresh sage, pistachios and juicy pomegranate arils....cheese balls are a vintage-inspired treat that belong on every holiday table this year. When the master cheesemakers at Wisconsin-based Roth Cheese reached out to me about creating a recipe perfect for holiday entertaining, my first thought was.....here it comes, this is the cheese ball's moment in the spotlight. WELCOME TO THE YEAR OF THE CHEESE BALL.

Of course, the kind folks at Roth were kind enough to send me a wide array of cheeses to sample, including 3 Chile Pepper Gouda (mellow sweetness meets peppery heat), Horseradish Havarti (full of chives, horseradish and mustard seeds), Prairie Sunset (whose golden, nutty sweetness is truly addictive), and Grand Cru Reserve (an aged, Alpine-style cheese that reminds me of Gruyere). Inspired by so much delicious variety, I decided to create a holiday cheese plate spread that would allow all of them to shine, accented by other savory and sweet treats. Pairing the mellow butterscotch notes of Prairie Sunset with rich, caramelized onions, fresh sage and golden toasted almonds was an easy decision; while the nutty flavor of Grand Cru seemed destined to blend with pistachios and jewel-like pomegranate seeds.

What to serve alongside such holiday riches? I like to set out an array of rustic bread and crisp crackers (the perfect vehicle for delivering creamy bites of cheese), along with a contrasting variety of other spreads that make friends easily with cheese. This year, I chose a truly decadent, sweet compound butter (blended with juicy dates and maple syrup) and a surprisingly spicy cranberry chutney to cut through the richness of so much delicious cheese. Fresh winter fruits like slices of citrus and pomegranate not only look beautiful, but make for easy snacking between bites of those addictive cheese balls. Finish the cheese plate with a few small bowls of nuts (in this case, smoked almonds and whole pistachios), and you've just created the centerpiece of your holiday appetizer table. 

One more entry on my "things I'm thankful for" list goes to Roth Cheese, for sponsoring this post. Find out more about them, including where you can pick up these cheeses locally, by following the link to their site. Happy holiday entertaining season to one and all!

Pomegranate & Pistachio Cheese Ball

This recipe was lightly inspired by one from How Sweet It Is, whose "jeweled", pomegranate-studded cheese ball is a true masterpiece.

1 cup grated Grand Cru Reserve cheese
6 oz. whipped cream cheese
1/4 cup chopped pistachios
1 teaspoon milk
pepper, to taste
1 cup fresh pomegranate arils

Combine the first four ingredients in a large mixing bowl, mix thoroughly. Taste, and add pepper as needed. Gather cheese mixture into a ball shape, wrap tightly in plastic wrap and chill for at least 30 minutes. Remove and unwrap, roll cheese ball in pomegranate arils until covered. Rewrap cheese ball and store in fridge for up to a day, or serve immediately.

Golden Almond & Sage Cheese Ball

1 tablespoon butter
3/4 cup diced white onion
1 cup grated Prairie Sunset cheese
6 oz whipped cream cheese
1/2 teaspoon minced sage
1 teaspoon milk
3/4 cup toasted sliced almonds

Heat a skillet over medium heat, add butter and onions and cook, stirring regularly, until onions are brown and caramelized. Set aside and let cool. Combine grated cheese, cream cheese, sage, milk, and 1/4 cup of the toasted almonds in a large mixing bowl, mix thoroughly. Gather cheese mixture into a ball shape, wrap tightly in plastic wrap and chill for at least 30 minutes. Remove and unwrap, roll cheese ball in remaining almonds until covered. Rewrap cheese ball and store in fridge for up to a day, or serve immediately.

Date Butter

8 tablespoons butter
8 Medjool dates
1 tablespoon maple syrup
pinch of salt

Place butter, dates and maple syrup in the bowl of a food processor, blend into a creamy paste. Taste, add salt according to preference. Serve immediately, or chill in refrigerator for later use (serve warmed to room temperature for better flavor & spreadability, if not serving immediately).

Spicy Cranberry Chutney 2 cups cranberries
1/4 cup cranberry juice
1/2 cup brown sugar
1/2 teaspoon freshly grated ginger (or ground ginger)
1/2 teaspoon red pepper
1 teaspoon orange zest

Place cranberries, cranberry juice and sugar in a saucepan, bring to a simmer over medium heat. Cook, stirring often, until cranberries have softened and burst, about 9 minutes. Add ginger, red pepper (feel free to adjust this amount up or down depending on the level of heat you prefer) and orange zest, cook for another minute, then remove from heat and let cool.

CREAMY PUMPKIN ALE SOUP WITH SAGE

October, the month of tricksters and changes. It's been an uneasy month over here, between my entrance into the third trimester of pregnancy and the weather's stubborn refusal to do anything but tremble precariously on the edge of autumn. Heat still rises in shimmering waves from the sidewalk, and underneath summer dresses, my flushed and always sweaty body slowly continues to swell like a Halloween pumpkin. I am simultaneously fanning myself and dreaming of fall's creamy soups and warm apple cider, dreaming of the trio that will be our family going apple picking this time next year. Weather permitting, of course.

Speaking of the third trimester, it's starting to wear me down a bit, finally. Things ache and parts of me complain at the slightest movement--my bones literally feel unsteady, like my spine might just teeter off its axis and come crashing down onto my pelvis. Unlikely, I know. But the pain is real. And yet every time it all feels overwhelming, the little human inside me kicks ripples into my belly and I realize, you're here, you're real, you'e coming soon, this is all part of the most amazing thing I've ever done, and then I'm washed clean again and smiling comes a bit easier. On those days when I'm hot and cranky and bone-weary and everything feels just a little bit impossible, I like a nice, easy evening meal. This simple pumpkin soup--given an earthy edge by a splash of ale, sharpness from cheese, and just a hint of sage & cream--is perfect for the days of late October no matter what the temperature outside (and whether or not you're gestating a tiny human). Paired with something savory and green (I love it with a hearty schmear of my kale pesto on a slice of bread), it's a complete fall meal in almost no time at all.

Creamy Pumpkin Ale Soup

Makes 4 servings

1/2 cup chopped white onion
1 tablespoon butter
1 quart chicken stock
2 cups water
2 cans of pumpkin puree (30 oz total)
8 sage leaves
1/2 bottle mild ale
1/2 cup grated parmesan (another sharp, aged cheese like pecorino would also be great here)
2 tablespoons honey
salt & pepper to taste
2/3 cup cream
Handful of roasted salted pepitas (for garnish, optional but recommended)

Heat a large soup pot over medium, add butter and onion. Cook, stirring often, until onion is softened and translucent (about five minutes). Add stock, water, pumpkin, sage, ale and parmesan, then remove from heat and use an immersion blender (or carefully transfer to a standing blender) to blend until smooth.

Lower heat to medium and return soup to burner, allow to simmer uncovered for about 25 minutes. Remove from heat, add honey, taste and add salt & pepper until satisfied. Add cream and stir until fully incorporated into soup. Finish by ladling in bowls and garnishing with roasted, salted pepitas before serving.

MAKING A MESS--AND THE BEST GLUTEN-FREE PIZZA--WITH METHOD

I have never, never, never been one to fear making a mess--whether from early childhood mud pit excavations or college art school experiments or full-scale kitchen assaults (how else are you ever going to perfect the art of the souffle?). But cleaning up said mess afterward, welllllll, that’s where things get a little tricky. I’ve sidestepped many a sinkful of dirty dishes, I’ve begged, cajoled and otherwise convinced my loved ones to do the dirty work for me. Baked-on olive oil and tomato sauce? Yeah, I have to admit, that is a mess that I truly fear.

So, when challenged by my friends at method to come up with something worthy of their #fearnomess campaign, I knew I was going to go for it in a big way. I was going to make a great big, mean, glorious, magnificent mess, and then I was going to CLEAN IT ALL UP with the help of some delicious-smelling dish soap by the good folks at method. Friends, welcome to the tomato sauce-smeared pizza party.

Fearing no mess and clutching my trusty, battered wooden spoon, I launched into an explosion of tomato sauce, powdery drifts of flour, basil stems and cracked eggshells...aka pizza night. There’s something so enticing about filling the kitchen with the wonderful aroma of dinner, the way it promises the rich, garlic-steeped tomato sauce, golden dough and heavenly clouds of basil aroma that are yet to come. This particular pizza recipe is a favorite of mine because not only does it come together relatively quickly, but it’s a gluten-free dough (you would never suspect it!) that’s safe for even my hardest-core grain-free friends to enjoy. It is, however, the Recipe That Makes One Thousand Messy Dishes, so it’s wise to keep some dish soap on standby...you’re going to need it once you’ve dirtied up the bowls, the saucepan, the cutting board, the pizza pan, the chef’s knife, and the myriad of wooden spoons (and possibly even the entire kitchen counter). It’s all right, you’ve got this. Serenity, baby.

Once those heavenly kitchen scents are in the air, I'm always reluctant to cover them up with the smell of average soaps and cleaners. Luckily, method agrees with me on this count--"clean should smell like cucumbers, not chemicals" is a motto I can get behind. In this case, clean smells like lime + sea salt, a wonderful combination of aromas with a tart edge to it that's a little bit savory. Filling a bowl with sudsy water for a pre-soak to throw dirty knives and spoons in while I cooked, and then a sinkful to clean up the larger pots and pans, I was suddenly reminded that even cleaning dishes can be an act of self-care. I know, it doesn't seem like the most relaxing thing on the surface, but there is something to be said for immersing yourself to the elbows in wonderfully scented, warm soapy water. It's almost spa-like (except for the scrubbing!), and I'll take my spa experiences where I can get them! With the lovely scent of lime and sea salt filling the air around me, I was done with the dishes in no time at all. WIN.

Ridiculously Simple Pizza Sauce

Makes enough for four 10” pizzas

½ cup diced white onion
2 tablespoons olive oil
14 oz can tomato puree
1 teaspoon dried oregano
2 cloves garlic, smashed and minced
Pinch of salt & sugar, to taste

Place onions in a deep skillet with olive oil, saute over medium heat until translucent, about five minutes. Add tomato sauce, oregano and garlic, bring to a simmer and reduce heat to low. Simmer on low for fifteen minutes, stirring occasionally. Taste & add a hefty pinch of salt and sugar, as needed. Remove sauce from heat and let cool.

Pizza Dough (Gluten-Free)

Makes enough for two 10” pizzas

1 ½ cups tapioca starch
½ cup milk
2 tbsp butter
½ tsp salt
1 egg, beaten
¾ cup finely grated parmesan cheese
¼ teaspoon garlic powder
⅛ tsp (or just a hefty pinch) freshly ground black pepper

This recipe is an adaptation of one I found on a blog and have been using forever....it's basically grain-free magic! A beaten egg and a hefty handful of parmesan take the place of both yeast and gluten, allowing the dough to puff slightly and keep its delicious elasticity just like a classic pizza base. Click here to see the original version.

Place tapioca starch in a large mixing bowl, set aside. In a saucepan, combine milk, butter and salt and bring just to a simmer over medium heat. Pour the heated mixture directly into the tapioca starch and stir quickly--it’s going to clump A LOT, you’re going to panic and think you’ve done something wrong, but you haven’t. Just keep stirring until it all looks very dry and crumbly, then walk away and let it cool for five minutes.

Preheat oven to 500 degrees, and line two pizza pans or baking sheets with parchment paper. Add beaten egg to crumbly dough mixture, stir until fully incorporated. Add parmesan, garlic powder and pepper, stir to combine. Turn dough out onto a cutting board or clean countertop and knead for a minute or two until the mixture becomes smooth, elastic and dough-like. Divide into two even balls, and roll each one out into a circle about ⅛” thick. Place one on each parchment-lined pan, poke a few holes with the tip of a knife and then bake each for six minutes until lightly golden brown.

Remove from oven and top with sauce, cheese, and any desired toppings. Two of my favorite combinations made here are a classic margherita with mozzarella and fresh basil (basil should be added after baking), as well as a ham, red onion, mozzarella and arugula (again, all greens go on after baking) concoction. Place back in oven and bake until cheese is bubbly and just barely browned. Cooking times will vary slightly depending on the toppings, so stick close and keep an eye on the pies.

This post was sponsored by method which is--that whole 'sponsored partnership' thing aside--a brand I already love (I'm as hooked on their ethical and socially responsible ways as I am on their unique scents). As always, you can count on all opinions to be 100% honest and my own! Thank you for supporting the brands that partner with Sweet Laurel.