Chocolate-Nut Zucchini Bread

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  4 oz. (8 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
  
  


• 
  
  3/4 lb. zucchini (about 3 small), stem ends trimmed
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/3 cup strongly brewed coffee, cold or at room temperature
  
  


• 
  
  1/3 cup low-fat plain yogurt or buttermilk
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  2 oz. finely chopped bittersweet chocolate (1/3 cup)
  
  


• 
  
  1/2 cup chopped walnuts (2 oz.)
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess.


Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes.


In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.


In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.


Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended.


Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.

Crostini with Brie Dates and Toasted Walnuts

This nibble builds on the classic pairing of cheese, dried fruit, and nuts. A splash of balsamic vinegar helps bring together all the flavors. The crostini are best served right out of the oven, though they can also hold for an hour or two at room temperature.

• 
  
  1 medium baguette (about 1/2 lb.), sliced into 1/2-inch rounds (about 24 slices)
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup coarsely chopped toasted walnuts
  
  


• 
  
  1/2 cup Medjool dates (about 6 to 8), pitted and coarsely chopped
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  6 oz. brie, rind trimmed and softened to room temperature
  
  


• 
  
  2 Tbs. thinly sliced chives
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Set the bread slices on a large baking sheet; dab both sides with the oil and sprinkle one side lightly with salt (about 1/4 tsp. for all the bread). Bake until the bread starts to brown and crisp, about 8 minutes. Meanwhile, in a medium bowl, toss the walnuts with the dates, honey, and vinegar.

While the bread is still warm, spread with brie and then top with the date and nut mixture. Sprinkle with the chives and serve.

Grilled Halloumi with Rosemary-Grape-Walnut Relish and Garlic Bread

Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic bread, is an elegant way to start off a special-occasion meal, or it can be the meal itself with a green salad.

• 
  
  1 medium red onion, cut into 3 to 4 thick slices
  
  


• 
  
  2 Tbs. plus 4 tsp. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  12 oz. halloumi cheese, cut into 3/8-inch-thick slabs (or aged provolone, cut into 1/2-inch-thick slices)
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1 small loaf ciabatta (about 8 oz.),cut into 1/2-inch-thick slices
  
  


• 
  
  1/2 cup walnuts
  
  


• 
  
  1 tsp. minced fresh rosemary
  
  


• 
  
  1 large bunch seedless black or red grapes (about 1-1/4 lb.)
  
  


• 
  
  2 to 3 tsp. balsamic vinegar
  
  

Prepare a high gas or charcoal grill fire.


Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. Pat the cheese dry and drizzle with 2 tsp. of the oil. In a small bowl, mix the remaining 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices.


Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden-brown, 4 to 5 minutes. Coarsely chop the walnuts while still hot and transfer them to a medium bowl. Mix in the rosemary.


Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onions are grill marked, about 10 minutes. Transfer the grapes to the bowl with the walnuts, and the onions to a cutting board. Use tongs to simultaneously pull the grapes from their stems and crush them, dropping them into the bowl. Chop the grilled onions and add them to the bowl. Season to taste with the vinegar, salt, and pepper.


Clean and oil the grill grate. Put the bread and cheese on the grate and grill uncovered, turning once, until marked on both sides, 4 to 5 minutes (about 1 minute if using provolone).


Divide the cheese, bread, and relish among 4 plates and serve immediately.

Endive, Walnut & Grape Salad

This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we eat it mostly during the Christmas season.

• 
  
  6 medium heads Belgian endive (1 lb. total), trimmed and cut lengthwise into 6 wedges each
  
  


• 
  
  1 cup halved green grapes
  
  


• 
  
  3/4 cup walnuts, toasted and coarsely chopped
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Arrange the endive wedges on a large serving platter and scatter the grapes and walnuts over them.

In a small bowl, whisk the lemon juice, mustard, and honey until combined. Slowly whisk in the oil until emulsified, and season to taste with salt and pepper. Drizzle the dressing over the salad and serve.

Date-and-Walnut-Filled Cookies (Koloocheh)

These butter cookies are unmistakably Middle Eastern; Persian Jews make them at Purim, while Arabic Christians eat a similar cookie at Easter, as do Muslims during various Eid celebrations. The key to getting the cookies to keep their shape is to refrigerate them until firm after filling and shaping. The combination of gluten-free flours here produces a nutty taste and a light texture, but you can use an equivalent amount of white flour.

For the dough

• 
  
  1 cup unsalted butter or refined coconut oil, at room temperature
  
  


• 
  
  1/3 cup plus 1/2 cup organic cane sugar
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  1 egg
  
  


• 
  
  3/4 cup fava bean flour
  
  


• 
  
  3/4 cup coconut flour
  
  


• 
  
  1/2 cup tapioca flour
  
  


• 
  
  1/2 tsp. sea salt
  
  


• 
  
  1 tsp. ground cardamom
  
  


• 
  
  2 tsp. baking powder
  
  

For the filling

• 
  
  1/2 cup finely chopped walnuts
  
  


• 
  
  1/2 cup Medjool dates, pitted and chopped
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 cup freshly squeezed orange juice
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Pinch of sea salt
  
  

Make the dough

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla and egg and mix until just combined. In a separate bowl, whisk together the flours, salt, cardamom, and baking powder. Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.

Make the filling

Combine 1/4 cup of the walnuts with the dates, cinnamon, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.

Make the cookies

Line two baking sheets with parchment paper.

To make each cookie, wet your hands and break off a lemon-size piece of the dough. Flatten the dough, or make a well in it using your thumb. Place 1/2 tsp. of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk 1 inch thick, and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts into the center of the cookie. Repeat with the remaining dough and filling.

Refrigerate the cookies for 45 minutes, until firm. While the cookies chill, preheat the oven to 350°F.

Bake the cookies for 25 minutes, until the undersides are golden. Transfer to a cooling rack and let cool completely. In a clean spice grinder, grind the remaining 1/2 cup sugar into a fine powder. Dust the cookies with the powdered sugar and serve. Store in an airtight container at room temperature for up to 5 days.

Endive, Walnut & Grape Salad

This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we eat it mostly during the Christmas season.

• 
  
  6 medium heads Belgian endive (1 lb. total), trimmed and cut lengthwise into 6 wedges each
  
  


• 
  
  1 cup halved green grapes
  
  


• 
  
  3/4 cup walnuts, toasted and coarsely chopped
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Arrange the endive wedges on a large serving platter and scatter the grapes and walnuts over them.

In a small bowl, whisk the lemon juice, mustard, and honey until combined. Slowly whisk in the oil until emulsified, and season to taste with salt and pepper. Drizzle the dressing over the salad and serve.

Chocolate-Nut Zucchini Bread

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  4 oz. (8 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
  
  


• 
  
  3/4 lb. zucchini (about 3 small), stem ends trimmed
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/3 cup strongly brewed coffee, cold or at room temperature
  
  


• 
  
  1/3 cup low-fat plain yogurt or buttermilk
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  2 oz. finely chopped bittersweet chocolate (1/3 cup)
  
  


• 
  
  1/2 cup chopped walnuts (2 oz.)
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess.


Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes.


In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.


In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.


Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended.


Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.

Stir-Fried Bay Scallops with Ginger, Red Onion, and Toasted Walnuts

Walnuts complement the nutty flavor of the scallops in this deeply flavored stir-fry. Rice is a natural accompaniment.

• 
  
  1/3 cup walnut pieces
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1/2 large red onion, sliced 1/2-inch-thick
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  2 tsp. hoisin sauce
  
  


• 
  
  1/2 tsp. Asian sesame oil
  
  


• 
  
  1/2 lb. dry-packed bay scallops, side muscle removed, if desired
  
  


• 
  
  2 Tbs. finely chopped fresh ginger
  
  


• 
  
  2 Tbs. chopped or sliced fresh cilantro
  
  

Toast the walnut pieces in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. Transfer to a plate.

Heat the vegetable oil in the skillet over medium-high heat. Add the onion and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes.

Meanwhile, in a small bowl, combine the soy sauce, hoisin sauce, sesame oil, and 1 Tbs. water.

Add the  scallops and ginger to the skillet and cook, stirring, until the scallops are just opaque, about 1 minute. Add the soy sauce mixture and stir to coat.

Stir in the walnuts, sprinkle with the cilantro, and serve.

Open-Face Grilled Eggplant Sandwiches with Olive-Walnut Relish

The succulent texture and nutty flavor of grilled eggplant is complemented here by burrata, a rich cream-filled mozzarella that’s a must-try.

• 
  
  3 Tbs. extra-virgin olive oil; more for brushing
  
  


• 
  
  2 Tbs. minced fresh mint, plus small leaves for garnish
  
  


• 
  
  2 Tbs. minced shallot
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  1/3 cup pitted Kalamata olives, finely chopped
  
  


• 
  
  2 Tbs. toasted walnuts, finely chopped
  
  


• 
  
  1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds
  
  


• 
  
  4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 oz. mixed baby greens
  
  


• 
  
  1 8-oz. package burrata (or fresh mozzarella), drained
  
  

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture.

Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.

Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side.

Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.

Grilled Halloumi with Rosemary-Grape-Walnut Relish and Garlic Bread

Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic bread, is an elegant way to start off a special-occasion meal, or it can be the meal itself with a green salad.

• 
  
  1 medium red onion, cut into 3 to 4 thick slices
  
  


• 
  
  2 Tbs. plus 4 tsp. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  12 oz. halloumi cheese, cut into 3/8-inch-thick slabs (or aged provolone, cut into 1/2-inch-thick slices)
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1 small loaf ciabatta (about 8 oz.),cut into 1/2-inch-thick slices
  
  


• 
  
  1/2 cup walnuts
  
  


• 
  
  1 tsp. minced fresh rosemary
  
  


• 
  
  1 large bunch seedless black or red grapes (about 1-1/4 lb.)
  
  


• 
  
  2 to 3 tsp. balsamic vinegar
  
  

Prepare a high gas or charcoal grill fire.


Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. Pat the cheese dry and drizzle with 2 tsp. of the oil. In a small bowl, mix the remaining 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices.


Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden-brown, 4 to 5 minutes. Coarsely chop the walnuts while still hot and transfer them to a medium bowl. Mix in the rosemary.


Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onions are grill marked, about 10 minutes. Transfer the grapes to the bowl with the walnuts, and the onions to a cutting board. Use tongs to simultaneously pull the grapes from their stems and crush them, dropping them into the bowl. Chop the grilled onions and add them to the bowl. Season to taste with the vinegar, salt, and pepper.


Clean and oil the grill grate. Put the bread and cheese on the grate and grill uncovered, turning once, until marked on both sides, 4 to 5 minutes (about 1 minute if using provolone).


Divide the cheese, bread, and relish among 4 plates and serve immediately.

Pumpkin Seed, Walnut, and Blueberry Muesli

Muesli is granola’s healthier and less-time-consuming cousin; you can make a big batch in a couple of minutes and enjoy it for the rest of the week.

• 
  
  4 cups rolled oats
  
  


• 
  
  1 cup chopped walnuts
  
  


• 
  
  1 cup hulled pumpkin seeds
  
  


• 
  
  2 cups dried blueberries
  
  


• 
  
  Milk or plain yogurt, for serving
  
  


• 
  
  Honey, for serving
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F. Spread the oats on a rimmed baking sheet and the walnuts and pumpkin seeds on a second rimmed baking sheet. Bake until the oats are lightly golden, about 10 minutes, and the nuts are golden and fragrant, 5 to 10 minutes. Let cool.

In a medium bowl, combine the oats, nuts, and pumpkin seeds with the dried blueberries. Serve with milk or yogurt and a drizzle of honey.

Maple-Walnut Tart

For a delicious riff on pecan pie, look no further than this sweet, earthy tart. Toasting the nuts helps release their oils and intensify their flavor; it also helps keep them crisp in the sugary filling. Be sure to use maple syrup and maple extract labeled “all-natural” or “pure” for real, not artificial, maple flavor.

For the dough

• 
  
  8 oz. (1-3/4 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  6 oz. (3/4 cup) unsalted butter, cut into 24 small pieces and frozen
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  1/4  tsp. fresh lemon juice
  
  


• 
  
  3 to 4 Tbs. ice water
  
  


• 
  
  Cooking spray
  
  

For the filling

• 
  
  2 large eggs
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  1 tsp. pure maple extract
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  1 cup pure maple syrup
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter
  
  


• 
  
  8 oz. (2 cups) chopped walnuts, toasted
  
  

Make the dough

Pulse the flour, sugar, and salt in a food processor once or twice to combine. Add the butter and pulse until the mixture is pebbly, with some pea-size bits of butter.

In a small bowl, whisk together the egg yolk, lemon juice, and 3 Tbs. of the ice water. Pour the mixture through the feed tube of the food processor, pulsing to combine. The dough mixture should be moist but should not come together into a ball. If a small handful of dough pressed together does not adhere, add the remaining 1 Tbs. ice water, pulsing to combine.

Turn the dough mixture onto a piece of plastic wrap; gather the plastic around the dough, pressing the dough into a disk. Wrap tightly in additional plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Before rolling, let the dough stand at room temperature for about 15 minutes to become pliable. Lightly coat a rolling pin with flour and roll the dough on a lightly floured surface into a 15-inch circle. Lightly coat a round 9-1/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Roll the dough around the rolling pin and carefully unroll over the tart pan. Gently press it into the bottom and up the sides of the pan without stretching. Trim the excess, leaving a 1-inch overhang. Fold the overhang inside the tart and press against the sides to make a double wall about 1/4 inch higher than the tart pan (this will offset any shrinkage during baking). Wrap the tart shell in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

Position a rack in the lower third of the oven and heat the oven to 425°F. Line the tart shell with parchment and add enough beans or pie weights to fill the shell. Bake on a heavy-duty rimmed baking sheet until the edges are firm and starting to brown, 15 to 20 minutes. Carefully lift the parchment and weights from the tart shell. Continue to bake until the bottom of the shell is pale golden, 5 to 7 minutes more. Let cool on the baking sheet on a rack and reduce the oven temperature to 350°F.

Make the filling

In a medium bowl, whisk together the eggs, yolks, maple and vanilla extracts, and the salt. Set aside.

In a 2-quart saucepan, combine the maple syrup and the sugar and cook over medium-high heat, stirring constantly until the sugar is dissolved and the mixture just starts to boil, about 3 minutes. Reduce the heat to medium and add the butter, stirring until melted. Remove from the heat and let cool for 1 minute.

Slowly whisk the warm syrup into the egg mixture, drizzling it in about 1/4 cup at a time and whisking continuously to prevent the hot syrup from cooking the eggs.

Fill and bake the tart

Fill the tart shell with the chopped walnuts. Carefully ladle the filling over the walnuts to within 1/4 inch of the rim (do not overfill; there may be a little filling left over). Bake the tart until it is just set in the center, 30 to 40 minutes (if the crust is golden-brown before the filling is set, cover the edges loosely with foil). Cool completely on the baking sheet on a rack.

Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter.

Cranberry-Apple-Walnut Crumb Bars

One buttery mixture is used for both the crust and the streusel topping, making these bars extra easy to assemble. Dried apples, rather than fresh, lend their concentrated flavor to the filling.  

For the crust and topping

• 
  
  Cooking spray
  
  


• 
  
  1 cup walnuts, lightly toasted
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  1 large egg, lightly beaten
  
  

For the filling

• 
  
  12 oz. (3 cups) fresh cranberries, rinsed and picked over
  
  


• 
  
  1 cup chopped dried apples
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 cup pure maple syrup
  
  


• 
  
  2 Tbs. apple brandy, such as Calvados or applejack
  
  


• 
  
  1/8 tsp. table salt
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch baking pan with foil, leaving a 2-inch overhang on the ends. Spray the foil with cooking spray.

Make the crust and topping

In a food processor, finely grind 1/2 cup of the walnuts with the sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it’s the size of small peas, 5 or 6 one-second pulses. Transfer 1 generous cup of the mixture to a medium bowl and set aside.

Add the egg to the mixture remaining in the food processor and pulse just until the dough begins to gather into large clumps. With your fingertips, press the dough evenly into the bottom of the prepared pan. Using the tines of a fork, dock the crust all over.

Bake until the edges are light goldenbrown and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.

Meanwhile, knead the reserved mixture with your fingertips until it becomes clumpy. Coarsely chop the remaining 1/2-cup walnuts and toss them into the mixture; set aside for the topping.

Make the filling

In a medium saucepan, combine 2 cups of the cranberries with the apples, sugar, maple syrup, apple brandy, and salt. Bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, the cranberries have popped open, and the mixture is thick and syrupy, 4 to 6 minutes. Remove the pan from the heat and stir in the remaining 1 cup cranberries.

With a rubber spatula, scrape the cranberry mixture onto the crust and spread evenly. Sprinkle the reserved topping over the cranberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.

Bake until the topping is golden, 20 to 25 minutes. Let cool in the pan on a wire rack until just warm, about 1 hour. Carefully lift the bars out of the pan using the foil overhang, peel back the edges of the foil, and cool completely on the rack. Cut into 24 pieces.

Chocolate-Nut Zucchini Bread

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

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  4 oz. (8 Tbs.) unsalted butter; more for the pan
  
  


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  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
  
  


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  3/4 lb. zucchini (about 3 small), stem ends trimmed
  
  


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  3/4 cup plus 2 Tbs. granulated sugar
  
  


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  1/3 cup strongly brewed coffee, cold or at room temperature
  
  


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  1/3 cup low-fat plain yogurt or buttermilk
  
  


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  2 large eggs, lightly beaten
  
  


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  2 oz. finely chopped bittersweet chocolate (1/3 cup)
  
  


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  1/2 cup chopped walnuts (2 oz.)
  
  


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  1 tsp. baking powder
  
  


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  1/2 tsp. baking soda
  
  


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  1/2 tsp. table salt
  
  


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  1/2 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess.


Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes.


In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.


In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.


Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended.


Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.

Grilled Halloumi with Rosemary-Grape-Walnut Relish and Garlic Bread

Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic bread, is an elegant way to start off a special-occasion meal, or it can be the meal itself with a green salad.

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  1 medium red onion, cut into 3 to 4 thick slices
  
  


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  2 Tbs. plus 4 tsp. extra-virgin olive oil
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  12 oz. halloumi cheese, cut into 3/8-inch-thick slabs (or aged provolone, cut into 1/2-inch-thick slices)
  
  


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  2 large cloves garlic, minced
  
  


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  1 small loaf ciabatta (about 8 oz.),cut into 1/2-inch-thick slices
  
  


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  1/2 cup walnuts
  
  


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  1 tsp. minced fresh rosemary
  
  


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  1 large bunch seedless black or red grapes (about 1-1/4 lb.)
  
  


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  2 to 3 tsp. balsamic vinegar
  
  

Prepare a high gas or charcoal grill fire.


Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. Pat the cheese dry and drizzle with 2 tsp. of the oil. In a small bowl, mix the remaining 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices.


Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden-brown, 4 to 5 minutes. Coarsely chop the walnuts while still hot and transfer them to a medium bowl. Mix in the rosemary.


Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onions are grill marked, about 10 minutes. Transfer the grapes to the bowl with the walnuts, and the onions to a cutting board. Use tongs to simultaneously pull the grapes from their stems and crush them, dropping them into the bowl. Chop the grilled onions and add them to the bowl. Season to taste with the vinegar, salt, and pepper.


Clean and oil the grill grate. Put the bread and cheese on the grate and grill uncovered, turning once, until marked on both sides, 4 to 5 minutes (about 1 minute if using provolone).


Divide the cheese, bread, and relish among 4 plates and serve immediately.

Open-Face Grilled Eggplant Sandwiches with Olive-Walnut Relish

The succulent texture and nutty flavor of grilled eggplant is complemented here by burrata, a rich cream-filled mozzarella that’s a must-try.

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  3 Tbs. extra-virgin olive oil; more for brushing
  
  


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  2 Tbs. minced fresh mint, plus small leaves for garnish
  
  


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  2 Tbs. minced shallot
  
  


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  1 Tbs. balsamic vinegar
  
  


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  1/3 cup pitted Kalamata olives, finely chopped
  
  


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  2 Tbs. toasted walnuts, finely chopped
  
  


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  1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds
  
  


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  4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 oz. mixed baby greens
  
  


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  1 8-oz. package burrata (or fresh mozzarella), drained
  
  

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture.

Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.

Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side.

Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.

Endive, Walnut & Grape Salad

This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we eat it mostly during the Christmas season.

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  6 medium heads Belgian endive (1 lb. total), trimmed and cut lengthwise into 6 wedges each
  
  


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  1 cup halved green grapes
  
  


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  3/4 cup walnuts, toasted and coarsely chopped
  
  


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  3 Tbs. fresh lemon juice
  
  


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  1-1/2 Tbs. Dijon mustard
  
  


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  1 Tbs. honey
  
  


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  2 Tbs. grapeseed oil
  
  


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  Kosher salt and freshly ground black pepper
  
  

Arrange the endive wedges on a large serving platter and scatter the grapes and walnuts over them.

In a small bowl, whisk the lemon juice, mustard, and honey until combined. Slowly whisk in the oil until emulsified, and season to taste with salt and pepper. Drizzle the dressing over the salad and serve.