This post is sponsored by Calphalon.
So far the most progress I’ve made on designing my dream kitchen is a Pinterest board in need of an edit. At least 90% of those 543 photos (and counting) should be deleted. Then I could identify themes in style, material and function with a sense of confidence.
The hardest part of a big project like a kitchen renovation is figuring out what you like, so that you don’t question your decision-making.
One thing on my lengthy wish list is a double oven. I’m the ultimate multi-tasker of a home cook, managing each minute with the goal of getting everything to the table at the same time.
Thanksgiving is the most challenging day of the year to pull that off. As part of the new line of Calphalon appliances in sleek dark stainless steel, Calphalon has introduced a modern Quartz Heat Countertop Oven. No need to wait for a kitchen reno—my double oven dreams have come true.
While working on recipes for Thanksgiving, my absolute favorite food holiday, I baked braided cranberry fig rolls in the Calphalon Quartz Heat Countertop Oven. Its quartz heating element ensures more even heat, and preheating is incredibly fast.
The oven has all sorts of presets allowing you to bake, broil, toast, and even dehydrate. I’ve been very into the bake setting making everything from chocolate chip cookie bars to reviving leftover waffles I had stashed in the freezer.
The dough for the rolls was just a version of my standard pizza dough with a combination of bread and whole-wheat flours plus plenty of fresh rosemary. I whipped up the dough from scratch, but store-bought pizza dough is an easy shortcut if you’re overwhelmed with dinner prep. I won’t judge!
I made the cranberry fig jam on the stovetop. Once the dough was ready, I divided it into 12 balls and rolled them out into small rectangles. Then I spread on brie and jam.
I rolled each rectangle into a log, sliced them in half and twisted the ropes together tucking in the ends to form a wreath. This is a 2-for-1 recipe. You will end up with extra jam that you can serve with the turkey and sides.
Right when the rolls finished baking, I sprinkled them with fresh rosemary and flaky sea salt. They are best served warm. The brie added a savory note to balance the subtle sweetness of the jam and the herby rosemary.
Braided Cranberry Fig Rolls
- Prep Time: 2-2-1/2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls
1-1/3 cups warm water
1 packet dry active yeast (2-1/4 teaspoons)
1 teaspoon granulated sugar
1 tablespoon olive oil plus more for bowl
2 cups bread flour plus more for work surface
1 cup whole-wheat flour
1 teaspoon kosher salt
1-12 ounce bag fresh cranberries
10 dried figs, roughly chopped
1/2 cup granulated sugar
Peel of 1 lemon
1-1/2 cups water
4 ounces brie, rind removed, at room temperature
Flaky sea salt for serving
For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together both flours and the salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 1-1/2 – 2 hours.
For the jam, combine the cranberries, figs, sugar, lemon peel and water in a large saucepan. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce the heat and simmer the jam until thickened, about 20 minutes. Let the jam cool to room temperature. Discard the lemon peels.
Preheat the countertop oven to 400 degrees F.
On a lightly floured work surface, divide the dough into 12 balls. Roll each ball into a 6-inch by 3-inch rectangle. Spread with brie and cranberry jam leaving a 1/4-inch border. Starting with a long side, roll the dough into a log. Use a knife to slice it in half lengthwise, leaving a half-inch uncut at one end. Twist the ropes together, tucking the edges underneath and pinching them together.
Bake the rolls on a parchment-lined sheet pan for 12-15 minutes until golden brown. Sprinkle with chopped fresh rosemary and flaky sea salt before serving the rolls warm.