Winter recipes to make the cold air warmer

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Winter recipes to make the cold air warmer

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Romanticizing the end of January isn’t always easy. We’re all in that post-holiday shlump and cranky with everything from traffic to people actually going to the gym. But there is something surreal about the middle of January, where time passes strangely and the snow simply does not melt. I’ve compiled a list of recipes to make this cold time just a little bit warmer.

Parker House Rolls 

It doesn’t get much better than fluffy, warm bread. The recipe says you can serve them at room temperature too, but I cut that part because they are amazing warm and should not be left to get cold.


  • 7 cups unbleached all-purpose flour, divided
  • ½ cup sugar
  • 2 teaspoons sea salt
  • ½ ounce (2 packages) instant dry yeast, such as Saf (4½ teaspoons)
  • 4 ounces (1 stick) unsalted butter, softened, cut into 1-inch pieces
  • 2 cups hot water (90°F to 100°F)
  • 1 large egg
  • 6 ounces (1 1/2 sticks) unsalted butter, melted
  • Maldon sea salt


To the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, sugar, salt, and yeast; mix on low speed to combine. Add 4 ounces cut up butter to the flour mixture; mix on low speed for 30 seconds. With the mixer on low speed, gradually add water to the dry ingredients, mixing until combined. Add egg; increase speed to medium-low; beat 1 minute, scraping bowl with a rubber spatula. Add remaining 4 cups flour, knead on medium-low speed for 8 to 10 minutes, the dough will be smooth and elastic and pull away from the sides of the bowl.

Turn dough onto a lightly floured surface, shape into a ball, and place in a large oiled bowl, turning dough to coat with oil. Cover the bowl with a towel and set to rise in warm place (80 to 85°F) until the dough is doubled in size, about 1 ½hours. (Dough is ready when 2 fingers pressed into dough leave a dent.)

Turn the dough onto a lightly floured work surface and release the gas by pushing down on the center of dough with a fist, then pushing edges of dough into center. Knead lightly to make a smooth ball.

Roll dough into a ½-inch thick round. With a floured 3-inch round cutter, cut dough into rounds; reroll leftovers once and cut out more rounds. Flatten each round with fingertips into ovals. Holding each piece of dough by the edge, dip it into melted butter, coating on both sides; fold oval in half and place in a 13 x 18-inch rimmed baking sheet. Repeat with remaining dough, arranging folded dough in rows, touching each other, but not overlapping. Cover loosely and set pan aside to rise in warm place until dough is doubled, 30 to 40 minutes. Reserve remaining melted butter and preheat oven to 400°F.

Bake rolls until well-browned and cooked through, 16 to 18 minutes. Brush with remaining melted butter, sprinkle with Maldon sea salt and serve warm.

White Chili 

This recipe is by far my favorite- not just of this article, but of all time. It’s warm, just a tiny bit spicy, and creamy. Does soup really get any better than this? Anyway, for lack of the proper words expressing the depth of my affection for this chili, I give you the recipe, as well as this random and out of context note that was at the top: (I doubled this recipe for the lunch on 12/3, so a single recipe serves about 4)

Time: about 50 minutes, including 30 minutes of simmering time


  • 1 lb boneless, skinless, chicken breasts, cut into ½“ cubes
  • 1 med onion, chopped (I omitted this)
  • 1 ½ teaspoon garlic powder (I used three cloves of garlic)
  • 1 Tablespoon vegetable oil
  • 2 – 15 oz cans great northern beans, rinsed and drained
  • 1 – 14 oz can chicken broth
  • 2 – 4 oz cans chopped green chiles (look in Mexican food section of market)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ pepper
  • ¼ teaspoon cayenne pepper
  • 1 c sour cream (I used non-fat)
  • ½ c whipping cream (I used non-fat half and half)


In a large saucepan, sauté chicken, onion, garlic in the oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes. Remove from heat, stir in sour cream and cream. Serve immediately.

Quick Pork Loin Roast

I haven’t actually tried this recipe, but I found it in my mom’s recipe folder, meaning it should be good. On the off chance she kept it simply because it was so bad I apologize, but I somehow doubt that. I would also apoligise for the lack of specific measurements in the ingredients list, but that is not mine to apoligise for. This recipie is said to come from Ireena Broadus, through Feb 2007 recipe exchange with Rhoda Cutler, so presumeably we have Ms. Broadus to thank for the lack of measurment.


  • Pork loin
  • Granny apples
  • Cinnamon
  • Salt
  • Pepper
  • Rosemary
  • Olive Oil
  • Butter


Preheat oven to 325. Roll pork loin in salt, pepper and rosemary (all dry). Put olive oil and butter ( about 3 tsp). Sear pork loin on all sides (tips also). Slice granny apples and cover (generously) the bottom on a roasting pan with them.  Then, sprinkle cinnamon over apples. Place seared pork loin onto apples. Cook 1/2 hour for each pound of pork loin.

Gorgonzola Bread Pudding

While I myself am not a huge fan of bread pudding (or any pudding for that matter), this recipe seemed appropriate to accompany the quick pork loin. The recipe begins as follows:

Prepare as a side dish with chicken, beef or pork, or serve as an appetizer with roasted peppers, tomatoes, and olives. (½ recipe is in parenthesis- bake in 1 ½ qt casserole)

And who am I to ignore the chef’s wishes?


  • 3 cups (12 oz) half and half
  • 8 ounces (4 oz) crumbled gorgonzola cheese
  • 3 tablespoons (1 ½) fresh, chopped herbs
  • 2 tablespoons fresh, (1) chopped garlic
  • 2 tablespoons (1) extra virgin olive oil
  • salt and pepper to taste
  • 9 (5) whole eggs lightly beaten
  • 1 loaf (approx. 1 pound) ( ½ loaf) day old French bread or Italian bread cut into 1
    inch cubes


Preheat oven to 425 degrees. Heat half and half in a stainless steel pot to a simmer. Add cheese, herbs, garlic, oil, seasoning and stir until cheese is melted. Slowly add liquid mixture to beaten eggs. Pour egg/cheese mixture over bread and let stand for 15 minutes, stirring occasionally, until most of the liquid is absorbed. Pour this mixture into a buttered 10 inch springform pan and bake for 1 hour or until the top is golden brown and puffed. Let cool slightly, unmold, slice and serve warm.

Mini Corn and Ham Frittatas 

We finish off with breakfast, because what else would one end with? These are just plain ol’ good. Plus, they’re versatile and freeze, so you can take them in place of a granola bar on the days where it was just too cold to get out of bed and you’re rushing out the door.


  • 1/2 cup cooked ham, cut into 1/2 inch dice
  • 1/2 cup corn kernels, thawed if frozen
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 2 tablespooons whole milk
  • 2 tablespoons minced flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


Preheat an oven to 375°F and position an oven rack in the center. Using cooking spray or canola oil, lightly coat muffin cups with oil. Sprinkle the 8 muffin cups with an even amount of diced ham, corn, and cheese in each cup. In a medium bowl, whisk to combine the eggs, milk, parsley, salt, and pepper. Ladle the mixture over the ham and cheese, filling the cups three-quarters full. Transfer the muffin tin to the oven and bake until the frittatas are puffed and set in the center, about 20 minutes.

To serve: Carefully run a knife around the edges to loosen and remove from the pan.