Courtesy of Michael Chiarello, Napa Style
3/4 cup semolina pasta flour
7/8 cup unbleached all-purpose flour, plus more for dusting
2 extra large eggs
Pinch salt
1-1/2 tsp extra virgin olive oil
Place all ingredients in work bowl of a food processor and pulse until coarsely combined. If dough is too wet, add a little more all purpose flour and pulse again.
Remove the dough to a lightly floured board and form into a ball. Knead the dough with the palm of your hand about 1 minute, folding the dough over itself until it comes together in an easily workable mass. Let rest 30 minutes.
Cut dough into several pieces and flatten each lightly, then pass it through the widest setting on your pasta machine. Lightly flour dough, fold it in thirds, and run it through the widest setting again. Repeat 3 more times. Pass dough through successively narrower settings until you can just barely see your fingers through the dough. Be sure there is a light dusting of flour on the dough at all times.
Dough may be used immediately or refrigerated up to 3 days, or frozen for 2 months. Let it come to room temperature before rolling.
Thursday, December 27, 2007
Tangy Warm Potato Salad
Courtesy of Michaela Rosenthal
3 lbs small new red potatoes, scrubbed
1 tsp kosher salt
1/2 lb applewood smoked bacon, diced
1-1/2 cups finely chopped red onion
1/3 cup diced oil-packed sun-dried tomatoes, drained
1 Tbs whole-grain mustard
2 garlic cloves, minced
1/4 cup chopped parsley
1/3 cup cider vinegar
Salt and coarsely ground black pepper to taste
Place potatoes in a large stockpot and cover with water. Add salt and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender (about 25 - 35 minutes). Drain well and slice potatoes into 1/2-inch thick slices. Place in a large bowl and set aside.
In a large skillet over medium-high heat, cook diced bacon until almost crisp. Remove from the heat and add onions, tomatoes, mustard and garlic. Pour the bacon mixture over the potatoes while they are still hot; add parsley and vinegar and toss gently to coat. (Use a rubber spatula to toss to prevent potatoes from breaking too much.) Season with additional salt and pepper to taste.
Let stand 15 minutes to meld flavors. Serve warm or at room temperature.
Serves 12
3 lbs small new red potatoes, scrubbed
1 tsp kosher salt
1/2 lb applewood smoked bacon, diced
1-1/2 cups finely chopped red onion
1/3 cup diced oil-packed sun-dried tomatoes, drained
1 Tbs whole-grain mustard
2 garlic cloves, minced
1/4 cup chopped parsley
1/3 cup cider vinegar
Salt and coarsely ground black pepper to taste
Place potatoes in a large stockpot and cover with water. Add salt and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender (about 25 - 35 minutes). Drain well and slice potatoes into 1/2-inch thick slices. Place in a large bowl and set aside.
In a large skillet over medium-high heat, cook diced bacon until almost crisp. Remove from the heat and add onions, tomatoes, mustard and garlic. Pour the bacon mixture over the potatoes while they are still hot; add parsley and vinegar and toss gently to coat. (Use a rubber spatula to toss to prevent potatoes from breaking too much.) Season with additional salt and pepper to taste.
Let stand 15 minutes to meld flavors. Serve warm or at room temperature.
Serves 12
Superb Red Pepper Soup
Courtesy of Eleanor Greenly
6 medium red bell peppers, halved
1/2 cup unsalted butter
1 large onion, chopped
2 garlic cloves, minced
3 large carrots, peeled and chopped
1 large baking potato, peeled and chopped
2 medium firm pears, peeled, cored and chopped
1 qt (32 0z) chicken broth
1 Tbs chopped parsley
Salt and pepper to taste
Sour cream or Crème Fraîche
Preheat broiler. Line a large baking sheet with foil and place bellpeppers, cut side down, on the sheet. Broil 4 inches from the heat source until peppers are blacked and blistered, about 14 minutes. Remove peppers to a medium bowl and cover tightly with plastic wrap to steam. Allow peppers to steam and cool for 20 minutes, the peel the peppers, discarding seeds, skin and stems. Coarsely chop and set aside.
Melt butter in a Dutch oven or large saucepan over medium heat. Add onions and garlic, and sauté 10 minutes. Stir in carrots and cook 10 minutes more. Add peppers, potatoes, pears and chicken broth. Bring all to a boil, then reduce heat and simmer, uncovered, until vegetables are tender (about 20 minutes). Add parsley.
Working in 1 cup batches, purée soup in a blender, or use an immersion blender in the pan until soup is smooth. Return soup to the pan and reheat over medium heat until hot. Season with salt and pepper to taste.
Ladle soup into bowls and garnish with sour cream or Crème Fraîche and a sprig of parsley. Serves 8.
6 medium red bell peppers, halved
1/2 cup unsalted butter
1 large onion, chopped
2 garlic cloves, minced
3 large carrots, peeled and chopped
1 large baking potato, peeled and chopped
2 medium firm pears, peeled, cored and chopped
1 qt (32 0z) chicken broth
1 Tbs chopped parsley
Salt and pepper to taste
Sour cream or Crème Fraîche
Preheat broiler. Line a large baking sheet with foil and place bellpeppers, cut side down, on the sheet. Broil 4 inches from the heat source until peppers are blacked and blistered, about 14 minutes. Remove peppers to a medium bowl and cover tightly with plastic wrap to steam. Allow peppers to steam and cool for 20 minutes, the peel the peppers, discarding seeds, skin and stems. Coarsely chop and set aside.
Melt butter in a Dutch oven or large saucepan over medium heat. Add onions and garlic, and sauté 10 minutes. Stir in carrots and cook 10 minutes more. Add peppers, potatoes, pears and chicken broth. Bring all to a boil, then reduce heat and simmer, uncovered, until vegetables are tender (about 20 minutes). Add parsley.
Working in 1 cup batches, purée soup in a blender, or use an immersion blender in the pan until soup is smooth. Return soup to the pan and reheat over medium heat until hot. Season with salt and pepper to taste.
Ladle soup into bowls and garnish with sour cream or Crème Fraîche and a sprig of parsley. Serves 8.
Wednesday, December 12, 2007
Pasteli (Greek Sesame Bars)
200gr (.5 lb) Sugar
200gr (.5 lb) Honey
400gr (1 lb) Raw (white) Sesame Seeds
200gr (.5 lb) Honey
400gr (1 lb) Raw (white) Sesame Seeds
Heat oven to 180°C (350°F).
Spread seasame (til) in a baking pan and place in the oven.
Allow enough baking time for the sesame to turn golden and then remove the pan.
In a medium sauce pan pour the honey, add the sugar and mix them together.
Boil sugar and honey over a medium fire until it becomes caramel like.
If you have a cooking thermometer you can check to see that the temperature of the caramel mixture is around 250°C (450°F).
Remove sauce pan from heat.
Add sesame in the caramel mixture and mix well.
On a large plastic board (or any other plastic surface - not wooden) spread the mixture with a rolling pin.
Use a sharp knife and cut strips.
Use a spatula to remove the strips from the board.
Place them lightly separately over a cool surface (can use your oven's grill for this)
Allow time for the strips to cool completely. Note: If you want to preserve the Pasteli strips, you can use some plastic membrane and seal them in it.
Sunday, December 9, 2007
Praline French Toast
Toast:
9 eggs
3 cups half-and-half
1/3 cup sugar
1-1/2 tsp pure vanilla extract
1/2 tsp ground nutmeg or cinnamon (or combination)
24 - 30 slices French bread (3/4-inch thick)
Praline Syrup:
1-1/2 cups packed brown sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup chopped pecans, toasted
2 Tbs unsalted butter
Grease two 15 x 10 x 1-inch baking pans and set aside.
In a large bowl, lightly beat eggs. Stir in the cream, sugar, vanilla and cinnamon/nutmeg.
Arrange the French bread slices in a single layer in the two prepared pans. Pour 1/2 of the egg mixture over the bread in both pans. Cover tightly with plastic wrap and refrigerate overnight.
Remove pans from the refrigerator 30 minutes prior to baking. Preheat oven to 400° while the pans are resting from the refrigerator. Bake, uncovered for 20 - 25 minutes or until golden brown.
Meanwhile, prepare the Praline Syrup by combining the brown sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat, reduce heat, then simmer uncovered for 3 minutes. Stir in pecans and butter. Simmer 2 minutes longer. Serve warm with French toast fresh out of the oven.
Yield: 10 - 12 servings
9 eggs
3 cups half-and-half
1/3 cup sugar
1-1/2 tsp pure vanilla extract
1/2 tsp ground nutmeg or cinnamon (or combination)
24 - 30 slices French bread (3/4-inch thick)
Praline Syrup:
1-1/2 cups packed brown sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup chopped pecans, toasted
2 Tbs unsalted butter
Grease two 15 x 10 x 1-inch baking pans and set aside.
In a large bowl, lightly beat eggs. Stir in the cream, sugar, vanilla and cinnamon/nutmeg.
Arrange the French bread slices in a single layer in the two prepared pans. Pour 1/2 of the egg mixture over the bread in both pans. Cover tightly with plastic wrap and refrigerate overnight.
Remove pans from the refrigerator 30 minutes prior to baking. Preheat oven to 400° while the pans are resting from the refrigerator. Bake, uncovered for 20 - 25 minutes or until golden brown.
Meanwhile, prepare the Praline Syrup by combining the brown sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat, reduce heat, then simmer uncovered for 3 minutes. Stir in pecans and butter. Simmer 2 minutes longer. Serve warm with French toast fresh out of the oven.
Yield: 10 - 12 servings
Friday, December 7, 2007
Galletas Marias (Coconut-Peanut Cookies)
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Bonus Cookie
Versions of these cookies — named for a Grand Duchess of Russia after her wedding — are popular all over the world, but especially so throughout Spain as well as South and Central America. Packaged versions tend to be more biscuit-like; ours is nutty and textured: easy, kid-friendly, delicious and perfect for the holidays or any other time.
1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp fine salt
3/4 cup (1-1/2 sticks) unsalted butter, slightly softened
3/4 cup packed light brown sugar
1 large egg
1 cup flaked or shredded sweetened coconut
1 cup old fashioned oats
3/4 cup chopped unsalted roasted, skinless peanuts
Position 2 racks in the middle of the oven and preheat to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.)
Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about 30 minutes.
Using a tablespoon-sized ice cream scoop (#60), scoop balls of the dough onto the prepared pans, arranging them about 2-1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.
Cool cookies in the pans for a couple minutes. Then transfer with a spatula to racks to cool. Serve.
Busy baker's tips: You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.
Pistachio Melbas
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 12
This biscotti-like cookie is derived from the Eastern European/Jewish cookie Mandelbrot. Australians adopted it, and renamed it Mandel-Melba, due to its textural similarity with the Australian favorite Melba toast (named, of course, for the opera singer Dame Melba). We've used pistachios here, with lemon and orange zests to brighten the flavor. They're not super-sweet; they're more of a cookie to have with your tea or coffee. The key to this is to slice it super-thin so it crumbles in the mouth.
Unsalted butter, softened
1-1/2 cups all-purpose flour, plus more for the pan
1/4 tsp fine salt
1 cup sugar
Finely grated zest of 2 lemons (about 1 Tbs, packed)
Finely grated zest of 1 orange (about 2 tsp, packed)
4 large eggs
1 cup whole raw peeled pistachios
Position a rack in the center of the oven and preheat to 350°F. Brush a 9 by 5-inch loaf pan with butter and dust it with flour.
Whisk the flour and salt together in a bowl.
In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar with a wooden spoon until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.
Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.
Wrap the loaf in plastic and freeze until firm, about 30 minutes.
Preheat the oven to 300°F.
Slice the chilled loaf as thin as you can — 6 to 8 slices to the inch. (It helps to mark the loaf lightly with a serrated knife every half-inch and use that as a guide.) Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care — the cookies can go from pale to dark brown quickly.)
Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container.
Busy baker's tips: The loaf can be stored well-wrapped at room temperature for a week, or frozen for a month. The melbas are best stored in an airtight container, away from moist cookies and cakes. Freeze slices double-wrapped in plastic wrap for up to 1 month. Defrost in their wrappers.
This biscotti-like cookie is derived from the Eastern European/Jewish cookie Mandelbrot. Australians adopted it, and renamed it Mandel-Melba, due to its textural similarity with the Australian favorite Melba toast (named, of course, for the opera singer Dame Melba). We've used pistachios here, with lemon and orange zests to brighten the flavor. They're not super-sweet; they're more of a cookie to have with your tea or coffee. The key to this is to slice it super-thin so it crumbles in the mouth.
Unsalted butter, softened
1-1/2 cups all-purpose flour, plus more for the pan
1/4 tsp fine salt
1 cup sugar
Finely grated zest of 2 lemons (about 1 Tbs, packed)
Finely grated zest of 1 orange (about 2 tsp, packed)
4 large eggs
1 cup whole raw peeled pistachios
Position a rack in the center of the oven and preheat to 350°F. Brush a 9 by 5-inch loaf pan with butter and dust it with flour.
Whisk the flour and salt together in a bowl.
In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar with a wooden spoon until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.
Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.
Wrap the loaf in plastic and freeze until firm, about 30 minutes.
Preheat the oven to 300°F.
Slice the chilled loaf as thin as you can — 6 to 8 slices to the inch. (It helps to mark the loaf lightly with a serrated knife every half-inch and use that as a guide.) Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care — the cookies can go from pale to dark brown quickly.)
Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container.
Busy baker's tips: The loaf can be stored well-wrapped at room temperature for a week, or frozen for a month. The melbas are best stored in an airtight container, away from moist cookies and cakes. Freeze slices double-wrapped in plastic wrap for up to 1 month. Defrost in their wrappers.
Mazurkas
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 11
We tasted cookies from all over Eastern Europe, and these bars really stood out — they were beautiful, satisfying, sweet and colorful, and the dried fruit really sings Christmas. They're usually made on Christmas Eve, but their portability would make them great for bake sales or cookie swaps.
Cookie:
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp fine salt
1 cup unsalted butter, soft, but still cool
1 cup sugar
1 large egg
1-1/2 tsp pure vanilla extract
Fruit:
4 tsp cornstarch
4 tsp sugar
1 cup orange juice
1/2 cup dried apricots, quartered
1/2 cup dried dates, quartered
1/4 cup dried cherries, each halved
1/4 cup dark or golden raisins
3 Tbs candied orange peel, diced
1/2 cup raw peeled pistachios
Finely grated zest of 1/2 lemon
Preheat oven to 375°F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.
For the cookie: Whisk the flour, baking powder and salt in a bowl.
Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.
Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
Spread fruit evenly over the top of the cooled crust.
Heat oven to 350°F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
Cut, using an oiled knife, into 24 bars. Serve.
Busy baker's tips: When double-wrapped, the cookie base keeps at room temperature for 3 days or frozen for 1 month. The fruit compote can be made up to 1 week ahead and refrigerated. Store completed cookies in an airtight container, layers separated with parchment paper, for up to 5 days.
Lusikkaleivat (Spoon Cookies)
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 10
Scandinavia is known for all kinds of cookies, mostly flavored with anise or lemon. The flavor we found most compelling in cookies from all over Scandinavia, however, was brown butter — it's nutty, rich and delicious, and pairs perfectly with a tart fruit jam. These cookies get their elegant shape from the teaspoons used to form them.
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
3/4 tsp baking powder
Pinch fine salt
1 large egg yolk
3/4 cup sugar
1 Tbs pure vanilla extract
1/4 to 1/3 cup jam, such as a berry, plum or cloudberry
Confectioners' sugar, for dusting
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
Meanwhile, whisk the flour, baking soda and salt in another medium bowl.
Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
Scandinavia is known for all kinds of cookies, mostly flavored with anise or lemon. The flavor we found most compelling in cookies from all over Scandinavia, however, was brown butter — it's nutty, rich and delicious, and pairs perfectly with a tart fruit jam. These cookies get their elegant shape from the teaspoons used to form them.
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
3/4 tsp baking powder
Pinch fine salt
1 large egg yolk
3/4 cup sugar
1 Tbs pure vanilla extract
1/4 to 1/3 cup jam, such as a berry, plum or cloudberry
Confectioners' sugar, for dusting
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
Meanwhile, whisk the flour, baking soda and salt in another medium bowl.
Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
Peanut Butter Nanaimo Bars
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 9
There are a number of stories as to where this cookie came from. It's thought to be native to Nanaimo, British Columbia (hence the name), and it gained widespread popularity in the 1950s. Whatever its origins, we loved it. We added the twist of peanut butter to make a simple, delicious, no-bake bar cookie that's super kid-friendly and freezes well.
Cookie:
1/2 cup (1 stick) unsalted butter
1/4 cup sugar
1/3 cup cocoa
1 large egg, beaten
1-3/4 cups graham cracker crumbs
1 cup shredded sweetened coconut
1/2 cup finely chopped blanched almonds
Peanut Butter Filling:
1/3 cup unsalted butter, softened
1/3 cup peanut butter
1/2 cup confectioners' sugar
Chocolate Glaze:
4 oz semi-sweet chocolate, chopped
2 Tbs unsalted butter
Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)
For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.
For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.
To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.
Busy baker's tips: Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month.
Chocolate Oat Cakes
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 8
These are our take on the classic British digestive biscuit. We added chocolate to highlight the richness of the oats, and hazelnuts for texture and crunch. We love that they aren't too sweet, making them the perfect match for afternoon tea. Baking them in muffin tins gives them a gorgeous tea-cake shape, but they're also delicious as drop cookies.
1/4 cup hazelnuts, finely chopped
2/3 cup all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 cup wheat germ
1/2 cup rolled old-fashioned oats
1/2 tsp freshly ground cardamom
1/4 tsp ground cinnamon
1/8 tsp fine salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large egg yolks
Preheat oven to 350°F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet. Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.
Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.
With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes. Add the egg yolks and beat together. Add dry ingredients and mix until just combined.
With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes. Add the egg yolks and beat together. Add dry ingredients and mix until just combined.
Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts. (Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.) Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster). Transfer cookies to a rack to cool. Serve.
Busy baker's tips: Store in an airtight container for up to a week. Freeze formed dough in cups for up to 1 week. Baked cookies can also be frozen for up to 2 weeks.
Tuesday, December 4, 2007
Sesame Rings
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 7
These Sephardic Jewish cookies are usually served at Shabbat (Sabbath) dinners and on holidays. We loved the savory sesame flavor so much that we added tahini to the dough to help showcase it. They store well, so they're excellent cookies to keep around in case of unexpected guests.
Cookies:
4 cups plus 2 Tbs all-purpose flour
1 Tbs baking powder
1/2 tsp fine salt
3 large whole eggs, at room temperature
2 large egg yolks, at room temperature
1-1/4 cups sugar
1/4 cup tahini (sesame paste)
1/2 cup vegetable oil
1 Tbs pure vanilla extract
Sesame Glaze:
1 large egg white, lightly beaten
1 tsp honey
1/2 cup hulled raw sesame seeds
Preheat the oven to 375°F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray. Whisk the flour, baking powder and salt together in a medium bowl.
Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.
To glaze the cookies: Put the sesame seeds on a small plate. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks. Serve.
Busy baker's tips: These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.
These Sephardic Jewish cookies are usually served at Shabbat (Sabbath) dinners and on holidays. We loved the savory sesame flavor so much that we added tahini to the dough to help showcase it. They store well, so they're excellent cookies to keep around in case of unexpected guests.
Cookies:
4 cups plus 2 Tbs all-purpose flour
1 Tbs baking powder
1/2 tsp fine salt
3 large whole eggs, at room temperature
2 large egg yolks, at room temperature
1-1/4 cups sugar
1/4 cup tahini (sesame paste)
1/2 cup vegetable oil
1 Tbs pure vanilla extract
Sesame Glaze:
1 large egg white, lightly beaten
1 tsp honey
1/2 cup hulled raw sesame seeds
Preheat the oven to 375°F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray. Whisk the flour, baking powder and salt together in a medium bowl.
Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.
To glaze the cookies: Put the sesame seeds on a small plate. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks. Serve.
Busy baker's tips: These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.
Monday, December 3, 2007
Fregolata
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 6
This oversized cookie is perfect for big family dinners; place the whole thing in the middle of the table and hit it with a spoon to crack off pieces. Good-quality almond extract is absolutely key here; if you can't find it in your local stores, check online.
1 Tbs unsalted butter, softened
2/3 cup whole unblanched almonds, toasted (about 3 oz)
2/3 cup all-purpose flour
1/2 cup sugar
1/4 tsp fine salt
1/4 tsp ground cinnamon
2 large egg yolks
1/2 tsp almond extract
1 to 2 Tbs whole milk
Position a rack in the middle of the oven and preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment.
Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain. In a large bowl, combine butter, almonds, flour, sugar, salt and cinnamon. In a small bowl, beat egg yolks with 1 tablespoon of the milk. Add the extract. Drizzle yolk mixture over almond mixture and toss with fingers to combine and get everything moistened. (If needed add up to 1 more Tbs of milk.) Mixture should still be crumbly, but not dry, like a crisp topping.
Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create a thin, even 8-inch round. Sprinkle remaining crumbs over the top to give the cookie some texture. Bake until golden brown and crisp, rotating baking sheet halfway through baking, about 30 minutes. For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for 10 minutes.
Cool on a rack until easy to handle. Slip the fregolata on the paper onto a rack to cool completely.
To serve, place a whole almond or overturned demitasse spoon under the center of the fregolata and rap the top with a spoon or the side of a knife to crack into serving pieces.
Busy baker's tips: Dough can be frozen on cookie sheet for up to 1 week and baked from the freezer (for an extra 5 to 10 minutes). Store baked cookie in an airtight container or on a baking sheet wrapped with plastic wrap for up to 1 week. Baked cookie can be wrapped in plastic wrap, then aluminum foil, and frozen for up to 2 weeks.
This oversized cookie is perfect for big family dinners; place the whole thing in the middle of the table and hit it with a spoon to crack off pieces. Good-quality almond extract is absolutely key here; if you can't find it in your local stores, check online.
1 Tbs unsalted butter, softened2/3 cup whole unblanched almonds, toasted (about 3 oz)
2/3 cup all-purpose flour
1/2 cup sugar
1/4 tsp fine salt
1/4 tsp ground cinnamon
2 large egg yolks
1/2 tsp almond extract
1 to 2 Tbs whole milk
Position a rack in the middle of the oven and preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment.
Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain. In a large bowl, combine butter, almonds, flour, sugar, salt and cinnamon. In a small bowl, beat egg yolks with 1 tablespoon of the milk. Add the extract. Drizzle yolk mixture over almond mixture and toss with fingers to combine and get everything moistened. (If needed add up to 1 more Tbs of milk.) Mixture should still be crumbly, but not dry, like a crisp topping.
Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create a thin, even 8-inch round. Sprinkle remaining crumbs over the top to give the cookie some texture. Bake until golden brown and crisp, rotating baking sheet halfway through baking, about 30 minutes. For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for 10 minutes.
Cool on a rack until easy to handle. Slip the fregolata on the paper onto a rack to cool completely.
To serve, place a whole almond or overturned demitasse spoon under the center of the fregolata and rap the top with a spoon or the side of a knife to crack into serving pieces.
Busy baker's tips: Dough can be frozen on cookie sheet for up to 1 week and baked from the freezer (for an extra 5 to 10 minutes). Store baked cookie in an airtight container or on a baking sheet wrapped with plastic wrap for up to 1 week. Baked cookie can be wrapped in plastic wrap, then aluminum foil, and frozen for up to 2 weeks.
Sunday, December 2, 2007
Zimtsterne (Cinnamon Stars)
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 5
These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time; they'll get chewier as time passes.
2-1/4 cups confectioners' sugar, plus more for rolling
15 oz sliced almonds, with skin (about 4-1/2 cups)
1-1/4 tsp ground cinnamon
3 large egg whites, room temperature
2 tsp finely grated lemon zest
Sift the confectioners' sugar.
Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
Preheat the oven to 250°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be re-rolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
Busy baker's tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.
These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time; they'll get chewier as time passes.
2-1/4 cups confectioners' sugar, plus more for rolling
15 oz sliced almonds, with skin (about 4-1/2 cups)
1-1/4 tsp ground cinnamon
3 large egg whites, room temperature
2 tsp finely grated lemon zest
Sift the confectioners' sugar.
Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
Preheat the oven to 250°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be re-rolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
Busy baker's tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.
Saturday, December 1, 2007
Kourabiedes (Greek Walnut Sugar Cookies)
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 4
These are a Greek celebration cookie — while they're most popular at Christmas, you also see them at weddings, Easter and other holidays as well. They're almost always served with a powdered sugar topping; at Christmas, it's traditional to stick a whole clove in the top to represent the gift of spices that the Three Wise Men brought to Mary.
3/4 cup walnuts
1-1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioners' sugar
1 large egg yolk
1 Tbs brandy
1 tsp pure vanilla extract
1 to 2 Tbs orange flower water
3/4 cup confectioners' sugar
Preheat the oven to 350°F.
Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground).
Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
Preheat oven to 350°F. Line two baking sheets with parchment or coat with nonstick spray.
With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers.
Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.
Busy baker's tips: Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 1 week. Baked cookies can be wrapped in plastic, then aluminum foil, for up to 2 weeks. To serve, let cookies come to room temperature before dusting with confectioners' sugar.
These are a Greek celebration cookie — while they're most popular at Christmas, you also see them at weddings, Easter and other holidays as well. They're almost always served with a powdered sugar topping; at Christmas, it's traditional to stick a whole clove in the top to represent the gift of spices that the Three Wise Men brought to Mary.
3/4 cup walnuts
1-1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioners' sugar
1 large egg yolk
1 Tbs brandy
1 tsp pure vanilla extract
1 to 2 Tbs orange flower water
3/4 cup confectioners' sugar
Preheat the oven to 350°F.
Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground).
Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
Preheat oven to 350°F. Line two baking sheets with parchment or coat with nonstick spray.
With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers.
Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.
Busy baker's tips: Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 1 week. Baked cookies can be wrapped in plastic, then aluminum foil, for up to 2 weeks. To serve, let cookies come to room temperature before dusting with confectioners' sugar.
Double Chocolate Sable Cookies
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 3
Sable in French means "sandy" — these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.
3 oz bittersweet chocolate, frozen for 10 minutes
1-1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 tsp baking soda
1/4 tsp fine sea salt
5-1/4 oz (11 Tbs) unsalted butter, softened
1 cup sugar
1 large egg yolk
Grate the chilled chocolate with a fine grater or rasp and set aside.
Whisk together the flour, cocoa powder, baking soda and sea salt.
Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.
Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes. Transfer cookies to a rack to cool completely. Serve.
Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.
Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.
Sable in French means "sandy" — these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.
3 oz bittersweet chocolate, frozen for 10 minutes1-1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 tsp baking soda
1/4 tsp fine sea salt
5-1/4 oz (11 Tbs) unsalted butter, softened
1 cup sugar
1 large egg yolk
Grate the chilled chocolate with a fine grater or rasp and set aside.
Whisk together the flour, cocoa powder, baking soda and sea salt.
Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.
Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes. Transfer cookies to a rack to cool completely. Serve.
Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.
Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.
Moravian Spice Cookies
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 2
This cookie comes to us from North Carolina by way of Central Europe; it's a classic, peppery spice cookie brought to the U.S. by Moravians in the 1700s. The key to this cookie is rolling it super-thin to get that characteristic snap; it's a lot easier to roll it that thin between waxed paper. If you don't have the patience, go thicker, for chewy gingerbread-style cookies. Either way, these cookies would be fantastic on your holiday table.
1-2/3 cups all-purpose flour
1/2 tsp fine salt
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/2 to 3/4 tsp finely ground white pepper
1/2 tsp dry mustard powder
6 Tbs unsalted butter, at room temperature
3/4 cup sugar
1/4 cup molasses
1 large egg yolk
Preheat the oven to 325°F.
Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.
Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.
Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.
Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough.
Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.
Busy baker's tips: Store baked cookies in an airtight container for up to 10 days. The dough can be frozen, between sheets of waxed paper and well-wrapped in plastic wrap, for up to 2 weeks. Baked cookies can be wrapped in plastic wrap then aluminum foil and frozen for up to 1 month.
Cook's note: Don't be intimidated by how many cookies this recipe makes. This dough freezes well, and you can roll out far in advance -- so when you need cookies, you can cut and bake as needed, which is a great holiday timesaver.
This cookie comes to us from North Carolina by way of Central Europe; it's a classic, peppery spice cookie brought to the U.S. by Moravians in the 1700s. The key to this cookie is rolling it super-thin to get that characteristic snap; it's a lot easier to roll it that thin between waxed paper. If you don't have the patience, go thicker, for chewy gingerbread-style cookies. Either way, these cookies would be fantastic on your holiday table.
1-2/3 cups all-purpose flour
1/2 tsp fine salt
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/2 to 3/4 tsp finely ground white pepper
1/2 tsp dry mustard powder
6 Tbs unsalted butter, at room temperature
3/4 cup sugar
1/4 cup molasses
1 large egg yolk
Preheat the oven to 325°F.
Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.
Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.
Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.
Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough.
Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.
Busy baker's tips: Store baked cookies in an airtight container for up to 10 days. The dough can be frozen, between sheets of waxed paper and well-wrapped in plastic wrap, for up to 2 weeks. Baked cookies can be wrapped in plastic wrap then aluminum foil and frozen for up to 1 month.
Cook's note: Don't be intimidated by how many cookies this recipe makes. This dough freezes well, and you can roll out far in advance -- so when you need cookies, you can cut and bake as needed, which is a great holiday timesaver.
Florentines
Courtesy of The Food Network - 12 Days of Christmas Cookies 2007 - Day 1
These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.
1-3/4 cups sliced, blanched almonds (about 5 oz)
3 Tbs all-purpose flour
Finely grated zest of 1 orange (about 2 Tbs)
1/4 tsp fine salt
3/4 cup sugar
2 Tbs heavy cream
2 Tbs light corn syrup
5 Tbs unsalted butter
1/2 tsp pure vanilla extract
Chocolate Topping, optional: 2 to 4 oz semisweet chocolate, chopped
Position a rack in the center of the oven and preheat to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
For sandwiches: Drop about 1/2 tsp chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.
These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.
1-3/4 cups sliced, blanched almonds (about 5 oz)
3 Tbs all-purpose flour
Finely grated zest of 1 orange (about 2 Tbs)
1/4 tsp fine salt
3/4 cup sugar
2 Tbs heavy cream
2 Tbs light corn syrup
5 Tbs unsalted butter
1/2 tsp pure vanilla extract
Chocolate Topping, optional: 2 to 4 oz semisweet chocolate, chopped
Position a rack in the center of the oven and preheat to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
For sandwiches: Drop about 1/2 tsp chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.
Sunday, November 25, 2007
Simple Crusty Bread
Published: November 21, 2007
Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
Time: About 45 minutes plus about 3 hours’ resting and rising
1-1/2 tablespoons yeast
1-1/2 tablespoons kosher salt
6-1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal
In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450°F; heat stone at that temperature for 20 minutes.
Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450°F for 5 minutes. Place pan on middle rack.
Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
Time: About 45 minutes plus about 3 hours’ resting and rising
1-1/2 tablespoons yeast
1-1/2 tablespoons kosher salt
6-1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal
In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450°F; heat stone at that temperature for 20 minutes.
Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450°F for 5 minutes. Place pan on middle rack.
Friday, November 23, 2007
Coffee Roasted Filet of Beef
2 dried pasilla chilies
1, 6-inch white-corn tortilla
3 Tbs unsalted butter
1-1/2 cups chopped white onion
4 large cloves garlic
2-1/2 cups chicken stock
1/4 cup heavy cream
Kosher salt
1 tsp light brown sugar
3 Tbs medium-roast coffee beans, finely ground
1 Tbs cocoa powder
1/8 tsp ground cinnamon
1, 2-pound beef tenderloin roast, cut from the large end, trimmed and tied at 1/2-inch intervals with kitchen twine
Kosher salt and black pepper
2 Tbs extra-virgin olive oil
3/4 lb shiitake mushrooms, stemmed and quartered
Fresh watercress
Preheat the oven to 400°F.
Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 Tbs butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 tsp salt and the brown sugar. Season to taste.
In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 tsp salt and 1 tsp pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
Roast the beef for 10 minutes; then lower the temperature to 250°F and cook for an hour more, or until the meat reaches 130°F. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135°F.)
Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress. Serves 4 to 6.
1, 6-inch white-corn tortilla
3 Tbs unsalted butter
1-1/2 cups chopped white onion
4 large cloves garlic
2-1/2 cups chicken stock
1/4 cup heavy cream
Kosher salt
1 tsp light brown sugar
3 Tbs medium-roast coffee beans, finely ground
1 Tbs cocoa powder
1/8 tsp ground cinnamon
1, 2-pound beef tenderloin roast, cut from the large end, trimmed and tied at 1/2-inch intervals with kitchen twine
Kosher salt and black pepper
2 Tbs extra-virgin olive oil
3/4 lb shiitake mushrooms, stemmed and quartered
Fresh watercress
Preheat the oven to 400°F.
Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 Tbs butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 tsp salt and the brown sugar. Season to taste.
In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 tsp salt and 1 tsp pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
Roast the beef for 10 minutes; then lower the temperature to 250°F and cook for an hour more, or until the meat reaches 130°F. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135°F.)
Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress. Serves 4 to 6.
Apricot, Pear and Cranberry Tart
Crust:
55 vanilla wafers
1 Tbs + 1 tsp crystallized ginger, chopped fine
6 Tbs unsalted butter, melted
Filling:
3 Tbs sugar
1 Tbs fresh lemon juice
1 Tbs + 1 tsp cornstarch
3 – 4 large ripe pears (about 2 lbs) – Anjou or Bartlett
3/4 cup thinly sliced dried apricots
3/4 cup fresh or frozen cranberries
2 tsp finely chopped crystallized ginger
1/4 cup apricot preserves
Heat oven to 375°F. Coat tart pan with non stick spray.
Process vanilla wafers to fine crumbs - should be about 2-1/3 cups. Add ginger and butter, process 'til moistened. Press into pan bottom and sides. Bake 15 min until lightly browned. Cool on wire rack.
In large bowl mix 2 Tbs sugar, lemon juice and cornstarch. Peel, halve and core pears, cut crosswise in 1/4-inch slices (about 5 cups). Add to bowl, toss to coat with lemon juice mixture Add apricots, cranberries, ginger. Toss to mix. Spoon into crust and top with remaining 1 Tbs sugar.
Bake 1 hour, until filling begins to bubble around edges (check after 30 min. Cover loosely with foil if getting too brown on top). Cool to warm or room temp. Melt apricot preserves over low heat and press through fine strainer. Brush or spread with back of spoon onto the tart. Let set 10 minutes (or more) before serving.
55 vanilla wafers
1 Tbs + 1 tsp crystallized ginger, chopped fine
6 Tbs unsalted butter, melted
Filling:
3 Tbs sugar
1 Tbs fresh lemon juice
1 Tbs + 1 tsp cornstarch
3 – 4 large ripe pears (about 2 lbs) – Anjou or Bartlett
3/4 cup thinly sliced dried apricots
3/4 cup fresh or frozen cranberries
2 tsp finely chopped crystallized ginger
1/4 cup apricot preserves
Heat oven to 375°F. Coat tart pan with non stick spray.
Process vanilla wafers to fine crumbs - should be about 2-1/3 cups. Add ginger and butter, process 'til moistened. Press into pan bottom and sides. Bake 15 min until lightly browned. Cool on wire rack.
In large bowl mix 2 Tbs sugar, lemon juice and cornstarch. Peel, halve and core pears, cut crosswise in 1/4-inch slices (about 5 cups). Add to bowl, toss to coat with lemon juice mixture Add apricots, cranberries, ginger. Toss to mix. Spoon into crust and top with remaining 1 Tbs sugar.
Bake 1 hour, until filling begins to bubble around edges (check after 30 min. Cover loosely with foil if getting too brown on top). Cool to warm or room temp. Melt apricot preserves over low heat and press through fine strainer. Brush or spread with back of spoon onto the tart. Let set 10 minutes (or more) before serving.
Pistachio Cake
by Rose Gray and Ruth Rogers from Italian Easy: Recipes from the London River Cafe
Topping:
Heat the oven to 300°F.
Grease a 12 x 4-1/2 x 2-3/4-inch loaf pan with 4 tsp of the butter and line with baking parchment.
Soften the remaining butter. Finely grate the lemon peel. Split the vanilla bean and scrape out the seeds. Finely grind the almonds and pistachios together.
Beat the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Add the lemon peel and vanilla seeds, then fold in the nuts and sift in the flour.
Spoon the batter into the pan and bake for 45-60 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the pan, then turn out.
Cake:
2-1/4 sticks unsalted butter
2-1/4 sticks unsalted butter
1 lemon
1 vanilla bean
2/3 cup blanched almonds
3/4 cup pistachios
1-1/4 cups superfine sugar
4 Eggs
1/2 cup all-purpose flour
Topping:
1 lemon
1/2 cup pistachios
1/4 cup superfine sugar
Heat the oven to 300°F.
Grease a 12 x 4-1/2 x 2-3/4-inch loaf pan with 4 tsp of the butter and line with baking parchment.
Soften the remaining butter. Finely grate the lemon peel. Split the vanilla bean and scrape out the seeds. Finely grind the almonds and pistachios together.
Beat the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Add the lemon peel and vanilla seeds, then fold in the nuts and sift in the flour.
Spoon the batter into the pan and bake for 45-60 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the pan, then turn out.
For the topping, grate the lemon peel and squeeze the juice. Halve the pistachios. Mix the lemon juice with the sugar, boil until reduced to a syrup, then add the peel. Stir in the pistachios and pour over the cake.
Subscribe to:
Posts (Atom)