Exclusive Interview with Katie Lee Biegel

Katie Lee Biegel explained what cooking meant to her during the holiday season and gave amazing suggestions on how to reduce stress and focus on the experience with friends and loved ones.

As a chef, Katie’s cherished beginnings started out in the home, helping her grandmother make her delicious, traditional homemade biscuits.

Katie’s partnership with Sub-Zero, Wolf and Cove – a luxury kitchen appliance brand and icon in the food preservation and cooking space – allow her to participate in an initiative called Kitchen Therapy. We’re coming up on one of the most stressful times of the year – the holidays! Because an astounding 95% of Americans find cooking to be calming and soothing, Katie Lee Biegel has teamed up with Sub-Zero, Wolf and Cove to encourage people to unwind from the holiday stress using cooking as therapy.

Katie Lee Biegel uses her Sub-Zero, Wolf, and Cove appliances for kitchen therapy this holiday season.

Some of Katie’s favorite recipes to cook during the holiday season are: Pumpkin and Chocolate Croissant Bread Pudding, Roasted Brussels Sprouts with Feta Yogurt Sauce, Pomegranates, and Cilantro and Cinnamon Rolls. 

Pumpkin and Chocolate Croissant Bread Pudding

Ingredients:

• Nonstick cooking spray, for the baking dish
• 6 large eggs
• 3 cups half-and-half
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 6 chocolate croissants, cut into 1 1/2-inch pieces
• 1 cup semisweet chocolate chips
• Whipped cream or vanilla ice cream, for serving (optional)
• Hot fudge sauce
• Caramel sauce

Directions:

1. Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
2. In a large bowl, whisk the eggs, half-and-half, pumpkin, sugar, salt, pumpkin pie spice, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
3. Preheat the oven to 350 degrees F.

Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired. Drizzle with hot fudge sauce and caramel sauce

Roasted Brussels Sprouts with Feta Yogurt Sauce, Pomegranates, and Cilantro

Ingredients:

• 1 ½ pounds fresh Brussels sprouts, trimmed and cut into halves
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/8 teaspoon cracked black pepper
• ½ cup Greek yogurt
• 1 garlic clove, grated
• 1/2 cup feta crumbles
• 1 tablespoon freshly squeezed lemon juice
• 1/3 cup pomegranate seeds
• 2 tablespoons chopped cilantro

Directions:

1. 1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
   2. In a large bowl, toss the Brussels sprouts with the oil, salt and pepper. Spread out in a single layer on the prepared baking sheet. Bake for 15 minutes, then stir and flip. Bake until the Brussels sprouts are browned, another 10 to 12 minutes.
   3. In a small bowl, mix yogurt, feta, garlic, and lemon juice. Season with salt and pepper.Remove from the oven and transfer to a serving bowl. Top with the feta yogurt mixture, pomegranate seeds and cilantro. Serve warm

Cinnamon Rolls

Ingredients for Cinnamon Rolls:

• 1/4 cup warm water
• One 1 1/4-ounce package instant yeast (2 1/4 teaspoons)
• 1 cup plus 1 teaspoon sugar 1 large egg, lightly beaten 1/4 cup canola oil
• 2 teaspoons kosher salt 1/2 cup cold water
• 1/2 cup boiling water
• 4 cups all-purpose flour, plus 1/2 cup or more as needed
• 2 tablespoons ground cinnamon
• 6 tablespoons unsalted butter, melted

Ingredients for Icing:

• 1 cup confectioners’ sugar
• 2 tablespoons milk or orange juice

 Directions:

1. For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
2. In a large bowl, stir together 1/2 cup sugar, the egg, oil and salt. Mix in the cold water and then the boiling water. Add this to the yeast mixture and stir until well blended. With the machine on low speed, slowly add in 4 cups of flour until incorporated.
3. Knead in the mixer on low speed for about 5 minutes until smooth, adding in the extra 1/2 cup flour or more as needed so the dough isn’t too sticky. Put the dough into a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours.
4. Meanwhile, combine the remaining 1/2 cup sugar with the cinnamon in a small bowl. Grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush.
5. Punch down the dough and place it on a lightly floured surface. Using a rolling pin, roll it into a rectangle about 20 by 10 inches, with the long edge facing you. Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal it. Use a sharp knife to cut the dough into 12 even rounds. Place the rounds, cut-side down, into the prepared baking dish. There will be some space in between the rounds. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for 1 1/2 to 2 hours.
6. Preheat the oven to 350 degrees F. Bake the rolls until golden, 40 to 45 minutes.
7. For the icing: Meanwhile, mix the confectioners’ sugar with the milk in a small bowl. When the rolls come out of the oven, drizzle the icing over the hot rolls. Serve while warm.

Cook’s Note

This recipe can also be made without a stand mixer. Knead by hand on a lightly floured surface for 8 to 10 minutes. If the dough is difficult to roll out, allow it to come to room temperature for 20 to 30 minutes. If you like more icing on your rolls, double the icing recipe.

Make sure to watch Katie on The Kitchen on Food Network, buy her newest cookbook – It’s Not Complicated – and watch her debut novel-turned-film, Groundswell, on Hallmark Channel.