Prêt à Gourmet

It's Moving Day!

2011-01-03T18:37:00.000-06:00

Dear all,

I am starting out the new year with a new website. New name, new format, new look. It is with a bit of sadness that I will no longer be posting on Prêt à Gourmet. But it is with great excitement that I invite you to visit me at my new site. Oh---and get your salt on, people!

Cheers to our new home,
Nina

Get Your Trifle On!

2010-12-31T23:22:00.001-06:00

Trifle. Or as I like to call it, "anything-goes-bowl". Originally from England, a trifle is comprised of cake doused with alcohol and layered with custard/cream and either jam/fruit. Quite popular around holiday time. Simple to make, it's the presentation that is show-stopping. It is served in deep bowls (preferably flat sided) or tall glass goblets for individual servings. The different colors and textures are shown off in the multiple layers.

The cake layer can be ladyfingers, Genoise, pound cake, macaroons, sponge cake. Ideally, the cake should be stale, as it will hold the alcohol better than a fresh cake. The cream layer can be custard, pudding or pastry cream. And, as if that isn't enough for ya--it's topped off with a nice layer of whipped cream.

I made this sans-alcohol (gasp!)--I know. I have been looking for an occasion to make Flo Braker's elegant "Silver Cake with Poppy Seeds". This is from her great book, Baking for All Occasions. As she says, "this is the ultimate white cake". Right-O, Flo. This buttermilk-based "Silver Cake" is one of the most delicious, light and elegant cakes I have made. The poppy seeds could be omitted, if you choose, for a "pristine" white cake. Flo never disappoints. Truly. Her instructions and measurements are *so* precise and accurate, I can always depend on an amazing result. This cake is one to be made again.

If I wasn't already egg-nogged out, I might have opted for an egg-nog custard, but thought that would be a gross injustice to Flo's cake. For the trifle custard, I chose a recipe from James Beard--one of my true culinary inspirations. His note about the custard sums it up perfectly: "The French may call it creme anglaise, but this egg-yolk-thickened dessert sauce was known as "boiled custard" to early American cooks, although boiled it is certainly not and never should be." Amen.

I chose to layer with fresh fruit, as I always have an abundance in the fridge. But the possibilities for this anything-goes-dessert are really endless. Note: this is not a dessert for two. Happy New Year, everyone.

Make the cake

Silver Cake with Poppy Seeds
from Flo Braker's Baking for All Occasions
Yields One 13x9 Cake

2 1/4 cups Cake Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup whole milk
1/2 vanilla bean, split lengthwise
1/2 cup well-shaken buttermilk
1/4 cup poppy seeds
1 tablespoon fresh lemon juice
7 oz unsalted butter, at room temp
1 1/2 cups granulated sugar
4 large egg whites (about 1/2 cup-4oz) , lightly beaten

1. Preheat oven to 350F. Lightly coat 13x9x2 pan with nonstick spray, then flour it. Line the bottom of the pan with parchment paper. Have all ingredients at room temp.

2. Sift together the flour, baking powder, baking soda and salt onto a sheet of wax paper; set aside. In a small saucepan, heat the milk with the vanilla bean until lukewarm. Set aside to cool to room temperature, about 5 min. Remove the vanilla bean from the milk, scrape the seeds from the bean into the milk with a small paring knife, and discard pod. Pour the vanilla milk into a small bowl, add the buttermilk, poppy seeds, and lemon juice, and stir to blend; set aside.

3. In bowl of standing mixer with paddle attachment, beat the butter on med speed until it is lighter in color, clings to the sides of the bowl, and has a satiny appearance, about 30-45 seconds. Add the sugar in a steady stream, then stop the mixer and scrape down sides of bowl. Continue to beat on med speed until light and fluffy, 3-4 min.

4. With the mixer on medium speed, add egg whites, 1-2 tbsp at a time, beating after each addition until incorporated before adding more. Scrape down the sides and bottom of the bowl at least once or twice until all the whites have been added and mixture is fluffy.

5. On lowest speed, add the flour mixture in 3 additions alternately with the buttermilk mixture in two additions, beginning and ending with flour mixture and mixing until incorporated. Stop the mixer after each addition and scrape down sides.

6. Pour the batter into the pan. Spread the batter from center outward creating a slightly raised ridge around outside of rim.

7. Bake cake about 38-42 minutes, until it springs back slightly when lightly touched in center or wooden toothpick comes out clean and sides are beginning to come away from pan. Transfer to wire rack and let cool in the pan for 10 minutes.

8. Invert a large wire rack on top of cake, invert cake onto it and carefully lift off the pan. Slowly peel off parchment paper, turn it over so sticky side faces up and reposition on top of cake. Invert another cake rack on top and invert cake so it is right side up and remove original rack. Cool completely.

Use right away or wrap in plastic wrap and store at room temp for up to 1 day. For longer storage, overwrap with aluminum foil and freeze for up to 2 weeks. To thaw, remove from foil and leave at room temp for 2-3 hrs.

Make the Custard

Creme Anglaise (Custard Sauce)
from James Beard, Theory and Practice of Good Cooking
Makes 5 cups custard sauce

8 egg yolks
1/2 cup granulated sugar
pinch of salt
2 cups milk
2 cup heavy cream
4 teaspoons vanilla extract

1. Combine the egg yolks, sugar, and salt in a large heavy bottomed saucepan. Beat with wire whisk or electric hand mixer until well mixed, pale and creamy.

2. Put the milk and the cream in another heavy-bottomed saucepan and heat them just to boiling point..until tiny bubbles appear around edge...stirring occasionally to make sure the liquid does not scorch bottom of pan.

3. Slowly pour the hot liquid into the egg mixture in a thin stream, stirring constantly. Put the saucepan over med-low heat. Cook, stirring constantly with an electric beater turned on low or with a wooden spatula all over the bottom and sides of pan, until custard thickens to a light, creamy consistency that just coats the spatula. The custard must not overheat or approach the simmering point, or it will curdle and there is no way to save a curdled custard. Timing cannot be estimated; it may take 20-25 min.

4. Remove the custard from heat. Stir in vanilla extract. Pour in cold bowl and cool. When cool, cover the bowl with plastic wrap and refrigerate.

Make the Whipped Cream

1 quart heavy cream
1/4 cup sugar

Beat the cream with electric mixer on high speed for 2 minutes. Add the sugar and beat until the mixture is thick and forms soft peaks, 1 to 2 minutes. Set aside.

Assemble Trifle

Thankfully, there are really no rules for trifle assembly! I cut the cake into cubes and started with a cake layer, then added all the custard, topped with strawberries/blackberries, then added more cake and finally the whipped topping.

12 Days of Christmas Cookies: Roundup

2010-12-25T12:30:00.000-06:00

Merry Christmas, all. This year's 12 Days of Christmas Cookies was such a fun and rewarding (albeit time consuming) project in which I learned alot. Hopefully, you discovered a new flavor, ingredient, spice or technique in one of these posts. Now, Prêt à Gourmet is taking a much needed break, while working on a brand new look and format for 2011. Happy Holidays.

Day 1:: Flo's Chocolate and Vanilla Swirl Cookies
Day 2:: Hazelnut Chewies
Day 3:: World Peace Cookies
Day 4:: Crunchy Spiced Rum Balls
Day 5:: Coconut Macadamia Nut Shortbread
Day 6:: Grandma Rankin's Cashew Brittle
Day 7:: Grasshopper Squares
Day 8:: Alsatian Christmas Stars
Day 9:: Flourless Peanut Butter-Granola Balls
Day 10:: Matcha Tea Biscuits
Day 11:: Salted Toffee Chocolate Squares
Day 12:: Evelyn Herron's Molasses Crinkles

12 Days of Christmas Cookies. Day 12.

2010-12-24T21:46:00.000-06:00

Evelyn Herron's Molasses Crinkles. Even at the age of 8, while running in and out of the house in Blooming Prairie, the smell of cinnamon, ginger and cloves coming from the oven was intoxicating. I remember stopping in the kitchen and asking my grandmother, Evelyn, what these little jewels were. "Molasses Crinkles". Ahhhh.... it was love at first bite. The wonderful association I had with these cookies from that moment on has stayed with me all these years. It is with joy, love and heartfelt thanks to my Gran that I conclude the 12 Days of Christmas Cookies with this very special recipe of hers. Like everything Grandmothers do, these cookies are perfect. Simple, delicious gingerbread cookies with a slightly cruchy outside and soft chewy inside.

Some years later when I started cooking, she sent me her recipe. Her handwritten copy is one that I truly treasure. Thanks, Gran... and Merry Christmas everyone.

"The best and most beautiful things in the world cannot be seen or even touched; they must be felt with the heart." - Helen Keller

Evelyn Herron's Molasses Crinkles
Makes about 3 dozen

3/4 cup shortening
1 cup brown sugar
1 egg
4 tablespoons molasses
2 1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
2 teaspoon baking soda

Cream shortening and sugar. Add egg and molasses. Beat together. Add dry ingredients and mix well. Refrigerate for an "hour or so" so dough won't be so sticky. Shape into small balls. Roll in sugar. Put on greased cookie sheet. Bake at 350F for about 8 minutes.

And the most important part:

12 Days of Christmas Cookies. Day 11.

2010-12-23T23:55:00.000-06:00

Salted Toffee-Chocolate Squares. This variation on the popular magic-cookie bar (or seven layer bar) has the perfect proportion of salty to sweet. Very simple to make with a base of graham cracker and a nut/chocolate/toffee topping. This one does not use store bought sweetened-condensed milk.

The "Magic Cookie Bar" is the most popular recipe in Eagle Brand history (as in the sweetened condensed milk). That easy one-pan treat debuted in the 1960's. 40 years and many variations later, it is still "tops" for busy moms and those of us who grew up with some version of them. It has several aliases - "magic seven" or "seven layer bars" (because of the number of ingredients)....now there are vegan, raspberry, rainbow and many other versions....but they all have some combination of the original ingredients: graham cracker, butter, coconut, choc chips, nuts and sweetened condensed milk.

Martha's version, (which, btw is in the "hedonists" section of this magazine, along with "millionaires toffee"... I'm just sayin'), took all of 15 minutes to prepare. I took the liberty of adding coconut to this sweetness...took me back a few years. The chunky sea salt is truly the sleeper of this recipe. These bars disappeared in record time. Happy Christmas Eve, everyone and a very Happy Birthday, Joe. xo

Salted Toffee-Chocolate Squares
from Martha Stewart's "Holiday Cookies"
Makes 2 dozen

15 store bought graham crackers
1 bag (8oz) toffee bits
1 1/2 cups raw almonds, toasted and coarsely chopped
1/2 cup sugar
1 cup (2sticks) unsalted butter
4 ounces bittersweet chocolate, chopped or 3/4 cup chocolate chips
3/4 teaspoon coarse salt

1. Preheat oven to 350. Line a large rimmed baking sheet with parchment paper. Place graham crackers in single layer on sheet, edges touching. Sprinkle toffee bits and almonds evenly over graham crackers.

2. Bring sugar and butter to boil in small saucepan. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, about 12 minutes. Immediately sprinkle chocolate and salt evenly over graham crackers. With a sharp knife or pizza cutter, cut into 2 inch squares. Let cool completely on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 1 week.

12 Days of Christmas Cookies. Day 10.

2010-12-22T22:21:00.008-06:00

Matcha Tea Biscuits. I was introduced to Matcha earlier this year in one of my raw foods books. I have been using it in my morning smoothies for a while now and was delighted to see a cookie recipe using this uber ingredient in "Holiday Cookies 2010." I have come to expect nothing less from Martha.

Matcha is a brilliant green powdered tea served in the Japanese tea ceremony. It is made from very high quality tea, which is usually too bitter for most western palates. The tea leaves are picked and dried, the stems and veins are removed and only the leaf is stone-ground. The health benefits are high, as it is about 10 times more potent, with 137 times more antioxidants--than regular brewed green tea. It is also known as a big metabolism booster and strong blood detoxifier.

Matcha has become a more common ingredient in sweets and you will find no shortage of recipes for Matcha cakes, puddings, mousse, ice creams etc., online. Ok, these look like biscotti....but their texture couldn't be more different! They are a soft biscuit with a delightful hint of sweetness. The almonds and the ginger make a refreshingly different flavor. My one suggestion would be to chop the almonds a little finer than I did, you don't want large chunks of them in this delicate batter, which will cause crumbling.

This recipe calls for "Sweet Matcha", which is the ground matcha combined with sugar. You can pick it up at Whole Foods or if you can't find it, Martha says to combine one-third cup of sugar with two tablespoons regular matcha. Love that we are still going green on Day 10. To our health!

Matcha Tea Biscuits
From Martha Stewart's "Holiday Cookies 2010"
Makes about 3 dozen.

1 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 large egg, lightly beaten
1/3 cup sweet matcha
1/2 cup neutral-tasting oil, such as safflower (I used canola)
1/3 cup blanched almonds, lightly toasted and coarsely chopped
1/3 cup candied ginger, finely diced
Sugar for sprinkling

1. Preheat oven to 325F. Whisk to combine flour, baking powder, and salt in a bowl. In a separate bowl, whisk egg, matcha and vanilla until smooth. Slowly pour oil into egg mixture, whisking constantly until incorporated. Add Flour mixture and stir until smooth; mix in almonds and ginger. Chill 30 minutes.

2. Divide dough into thirds and shape each into a log, 1 1/2 inches wide by 6 inches long. Place on a parchment-lined baking sheet, spacing 3 inches apart. Bake, rotating sheet halfway through until center is firm and bottom edges are slightly golden, 18 to 20 minutes. Remove from oven and sprinkle about 1 tablespoon sugar evenly over logs. Let cool on sheet 15 minutes, then cut into 1/2 inch slices using a serated knife.

3. Arrange slices on parchment-lined baking sheet, cut side down and sprinkle evenly with about 2 teaspoons more sugar. Bake until firm in center, 6 to 8 minutes. Let cookies cool on baking sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

12 Days of Christmas Cookies. Day 9.

2010-12-21T22:45:00.000-06:00

Flourless Peanut Butter Granola Balls. While at first glance, you might not think these to be a "Christmas Cookie" per se, they do come from Martha Stewart's "Holiday Cookies". The simplicity of this recipe and the somewhat "healthful" factor was very appealing. These little granola balls are the perfect all-occasion "little sweet" that can be whipped up in a matter of minutes. I added a few teaspoons of cinnamon, some honey-glazed chopped pecans I picked up at Whole Foods and a bit of sea salt. I kept thinking I should reach for the cayenne pepper or the chipotle powder, as I felt they would have alot more depth with an ever-so-slight zing of "heat"...to add a little "pop" or "wow" factor to them. Next time I will try that. The great thing about a simple recipe like this, is you can really change it up and add whatever you like. Am sure chocolate chips, a different cereal, any nut, spice, coconut or dried fruit would be great--the possibilities are endless. Say what you want about Martha....she really did it again.

Flourless Peanut Butter-Granola Balls
from Martha Stewart's "Holiday Cookies"

1/3 cup honey
1/4 cup natural peanut butter
2 tablespoons unsalted butter
1 cup crisped rice cereal
1 cup old fashioned rolled oats (not quick cooking)
1/4 cup dried fruit (I used craisins)

1. Heat honey, peanut butter and butter in a small saucepan over medium. Stir until well warmed through and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats and dried fruit.

2. Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on rimmed baking sheet and chill until set, about 15 minutes. Balls can be refrigerated in an airtight container up to 1 week.

TWD: Cardamom Crumb Cake

2010-12-21T08:28:00.000-06:00

TWD: Cardamom Crumb Cake. Thanks to Jill at Jill's Blog for this fantastic pick....can't believe this lovely crumb cake took so long to get to in the rotation! Worth the wait. Please hop over to her blog for the recipe, and of course, see what other TWD bakers did with this wonderful cake.

This was such a welcome break in the midst of all these christmas cookies. What a nice surprise - it is not a sweet crumb cake. The combination of orange zest, cardamom and espresso is very special and exotic. I loved the combination of flavors that you don't see used very often. It is super easy to make and can be done within 40 min.

What exactly is Cardamom? Cardamom is a spice - a member of the ginger family. It is native to India and grows in many other tropical areas. The aroma is pungent and has a spicy-sweet flavor. It is widely used in Scandinavian and East Indian cooking.

Delighted that Dorie included this gem in her book. This would make a great Christmas morning crumb cake.

12 Days of Christmas Cookies. Day 8.

2010-12-20T23:01:00.000-06:00

Alsatian Christmas Stars. Ahhhhh, France. In my past visits to Alsace, I can safely say that (yikes!) I never once had a cookie. Much less such an iconic one as the Cinnamon Star. Too focused on cheese and foie gras to concern myself with sweets; my how times have changed. One of my baking mentors, Tish Boyle, features the Alsatian Christmas Stars in her grand book, The Good Cookie. These cinnamon stars, or Zimtsterne, are THE traditional holiday cookie from the Alsace region of France. The cinnamon spiced star-shaped almond meal cookie, is usually glazed with royal icing, but Tish uses an egg glaze with sugar. These are hugely popular in France and Germany. The cookie cutter traditionally used is much smaller than the only one I had.

This is a wonderfully soft, almost chewy cinnamon cookie. (It does look like a hard cookie in my photos--its not). Its a simple melange of flour, sugar, cinnamon, almonds; but is a sticky dough. Works better when rolled thicker. Also, working quickly while dough is still firm helps. The scent of cinnamon and almonds while these are baking, will leave you weak in the knees, it is so wonderful.

There are quite a few variations on these cookies, but I can't imagine any improvement on Tish's recipe. Merci beaucoup, Tish - these are "fantastique"! Joyeux Noël, tout le monde!

Alsatian Christmas Stars
From Tish Boyle's The Good Cookie
Makes about 60 cookies

Cinnamon Cookies
1 1/2 cup blanches almonds
2 3/4 cups cake flour (not self-rising)
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup (2 sticks) plus 1 tbsp unsalted butter, softened
1 cup granulated sugar
1 large egg

Glaze
1 large egg
pinch of salt
3 tablespoons coarse or granulated sugar

3-inch star shaped cookie cutter

Make the Dough
1. Place the almonds, cake flour, cinnamon, and salt in the bowl of a food processor and proccess until the nuts are finely ground, about 30 seconds. Set aside.

2. In an electric mixer, using the paddle attachment, beat the butter and sugar at medium speed until well blended, about 2 min. Scrape down the sides of the bowl and beat in the egg. At low speed, add the dry ingredients, one-third at a time and mix just until blended. Scrape the dough out onto a work surface and shape into two disks. Wrap each one in plastic wrap and refrigerate for at least 2 hours, until chilled (or up to 3 days).

Roll and Cut Cookies
3. Position two racks near the center of the oven and preheat oven to 300F. Lightly grease two baking sheets.

4. Lightly flour a work surface. Remove one of the disks of dough from the refrigerator. It will be very firm. Pound it a few times with a rolling pin to soften it, then roll it out to a thickness of 1/8 inch. Using a 3-inch star shaped cutter, cut out as many cookies as possible. Space them 1 inch apart. Gather scraps, flatten them into disk and wrap in plastic and refrigerate until firm enough to roll out. Reroll the scraps one time only to make more cookies. Repeat for second disk.

Glaze and Bake Cookies
5. In a small bowl, whisk together the egg and salt, until blended. Using a pastry brush, brush the cookies with glaze and sprinkle with sugar.

6. Bake the cookies, two sheets at a time, for 17 to 22 minutes, or until they are set and their bottoms are evenly golden brown; switch the positions of the baking sheets halfway through for even baking. Cool the cookies on the baking sheets on wire racks for 5 minutes, then transfer to racks and cool completely.

Store in airtight container for up to 2 weeks.

12 Days of Christmas Cookies. Day 7.

2010-12-19T23:55:00.000-06:00

Grasshopper Squares. I would be most remiss if I didn't feature a holiday post from our greatly missed Gourmet. This recipe is from the December, 2005 issue. Grasshopper Pie was a favorite of mine growing up, so it was nice to change it up with a different Grasshopper this go around. While more labor intensive, the end result is well worth the time invested in these silky, elegant, mint brownies. It really takes "mint brownie" to a whole new level. There are three layers to these squares. I doubled the middle Mint Ganache layer, (green is the new black, si?) as I thought that was the most special of the three layers and it looked too thin when first spread. And, as long as we all are "going green" - the green color here comes not from food coloring but using green creme de menthe.

You would be well served using an offset spatula for spreading these layers. They are too fine and delicate to spread evenly with a knife.

Finally, when cutting the squares...(as if you haven't put enough time into these lovelies)...the knife really needs to be cleaned after each cut (i.e. dipped in hot water and wiped clean) to get a nice clean line on each side of brownie. I know, I know.. but believe me, at that point --what is a another 15 minutes?! Think green.

Grasshopper Squares

Gourmet - December, 2005

Brownie Layer

1 1/2 sticks butter

10 1/2 oz bittersweet chocolate, finely chopped

1 1/2 cups light brown sugar

3 large eggs, lightly beaten

1 1/4 cup plus 2 tablespoons unsweetened dutch cocoa powder

3/4 teaspoon salt

Mint Ganache

1/2 cup heavy cream

10 oz white chocolate, chopped

2 tbsp green creme de menthe

1 tsp peppermint extract

Chocolate Ganache

1 cup heavy cream

10 oz bittersweet chocolate, finely chopped

Make brownie layer:
Put oven rack in middle position and preheat oven to 375. Lightly butter a 13x9 baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.

Melt butter and chocolate with brown sugar in a 3 qt saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa and salt until just combined.

Spread batter evenly in baking pan and bake until set and a wooden pick inserted comes out with moist crumbs, about 20 min. Cool completely in pan on a rack, about 1 1/2 hrs.

Make mint ganache:
Bring cram to a simmer in a 2-3 qt saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in creme de menthe and extract and chill, covered , until thick , about 1 hr.

Make chocolate ganache:
Bring cream to a simmer in a 203 qt saucepan and remove from heat. Pour over bittersweet chocolate in bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Assemble layers:
Spread mint ganache over top of cooled brownies in a thin layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.

Spread chocolate ganache over mint and chill until firm, about 2 hours.

Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry. Trim edges of dessert. Cut dessert into squares and peel from foil.

Note: Keeps chilled in airtight container for 3 weeks. Gourmet recommends Droste cocoa and Lindt bittersweet chocolate for this recipe. For whatever reason (others have noted, too) Ghiradelli white chocolate does *not* melt properly for the Mint Ganache of this recipe. I used toll house for my second batch and worked great.

12 Days of Christmas Cookies. Day 6.

2010-12-18T18:36:00.000-06:00

Grandma Rankin's Cashew Brittle. From Karen DeMasco's fantastic book The Craft of Baking. (Thanks again, Mom & Dad!!!) Her Grandma Rankin made this salty-sweet candy and gave it as Christmas gifts. According to Karen, a whopping 150 lbs of the candy every holiday season! I can see why (the brittle, not the quantity)--it is way easy to make and simple to festively wrap as a gift without a concern of "breakage".

Warning: this brittle is as addictive as crack. I kid you not. I had to force myself to package up this tin and get it to my car as quickly as possible. It is the PERFECT marriage of salty and sweet. Grandma Rankin, I got nothing but love for ya.

Grandma Rankin's Cashew Brittle
from The Craft of Baking, by Karen DeMasco
Makes 1 3/4 lbs

Nonstick cooking spray
2 cups sugar
8 tablespoons (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 1/2 tablespoons kosher salt
1 1/2 cups (12 oz) salted roasted cashews

Lightly coat a rimmed baking sheet with nonstick cooking spray; set it aside.

Combine the sugar, butter, corn syrup, and 1/2 cup water in a large saucepan. Stir together so that all of the sugar is wet. Cook the mixture over high heat without stirring until it turns a dark amber color, about 10 minutes. Remove from heat. Carefully whisk in baking soda, followed by salt; the caramel will rise and bubble. Using a wooden or metal spoon, fold in the cashews. Pour the brittle onto the prepared baking sheet, and using the back of the spoon, spread it out into a layer about 1/2 inch thick. Let it cool completely. Break the brittle into bite-size pieces.

The brittle can be stored in an airtight container at room temp for up to 2 weeks.

12 Days of Christmas Cookies. Day 5.

2010-12-17T23:57:00.001-06:00

Coconut Macadamia Shortbread. Ahhhh....Coconut and Macadamia Nuts. It didn't take long to decide that this shortbread would be included in the 12 days. Two of my all time favorite ingredients. This shortbread recipe is from Martha Stewart's book "Cookies". It's a wonderful change of pace from the usual "shortbread" to combine these two decadent flavors.

A bit about macadamia nuts. The rich, delicate, buttery flavor of these nuts is truly one of life's little luxuries. The first Macadamia tree came to Hawaii from Australia in 1881. The trees take seven years to produce a crop. *So* worth the wait. The shell is difficult to crack and due to the labor involved in shelling the nuts and the tropical environment required to grow them, they are traditionally more expensive than other nuts. Alot of people steer clear of them as they believe they are laden with fat and cholesterol. While they have a high fat content, they are a monosaturated fat, which is the "good fat", which, like walnuts/almonds is shown to reduce cholesterol when eaten in moderation. I have always used the "Mauna Loa" brand that I get at Costco. They are lightly sea-salted and worth every calorie.

For those of us who need a little island "escape" this holiday season, these cookies will get you there. Mele Kalikimaka, everyone.

Coconut Macadamia Shortbread
from Martha Stewart's "Cookies"
makes about 2 1/2 dozen

1 cup macadamia nuts, toasted
3/4 cup plus 2 tablespoons sugar
1 1/2 cups sweetened shredded coconut
3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temp
4 tablespoons cream of coconut or unsalted butter
2 teaspoons pure coconut extract
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
1 large egg white, lightly beaten

1. Process nuts and 2 tablespoons sugar in the food processor until finely ground; set aside. Process 1 cup coconut until coarsely ground; set aside.

2. Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of electric mixer fitted with the paddle attachment; beat on medium til pale and fluffy, about 2 min. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut mix until combined.

3. Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.

4. Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.

5. Preheat oven to 325. Cut dough into squares using cookie cutter (2 1/4 inch). Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white;sprinkle with remaining 1/2 cup coconut. Bake until golden, 20-25 min, rotating sheets 1/2 way. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temp up to 1 week.

12 Days of Christmas Cookies. Day 4.

2010-12-16T22:26:00.000-06:00

Crunchy Spiced Rum Balls. No eggs. No butter. No baking. Given that these are the quickest, easiest cookies you will ever make....they are a surprisingly sophisticated, almost truffle-like treat. These could easily be served as a pre-dessert at Daniel, they are that elegant. They have a wonderful "crunch" (internal with the cornflakes (yes, you read that right!), cookies and almonds) and a sweet crunchy coating with the sugar. I did take a few liberties with the ingredients, as I didn't want to make yet another grocery run. I did not chop the raisins, used bourbon instead of rum and subbed graham crackers (4) for the vanilla wafers. Also didn't toast the almonds. Could not have been more pleased with the end result...a real unexpected pleasure. Two words: make them.

Crunchy Spiced Rum Balls
from America's Test Kitchen "Holiday Cookies 2010"
Makes about 3 Dozen

1/2 cup raisins, chopped fine
1/4 cup spiced rum
1/4 cup sugar
3/4 cup cornflakes
12 vanilla wafers
3/4 cup whole almonds, toasted
1/2 cup sweetened shredded coconut
1 cup confectioner's sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons light corn syrup

1. Combine raisins and rum in small bowl and soak until raisins are plump, about 10 minutes. Place granulated sugar in shallow dish.

2. Process cornflakes, vanilla wafers, almonds, and coconut in food processor to fine crumbs and transfer to large bowl. Add confectioner's sugar, cocoa powder, cinnamon, nutmeg, and salt and whisk until combined. Add corn syrup, plumped raisins, and run, and stir until well incorporated and mixture looks wet. Shape mixture into 1-inch balls, then roll each ball in granulated sugar and transfer to large plate. Refrigerate until firm, about 1 hour.

12 Days of Christmas Cookies. Day 3.

2010-12-15T22:11:00.000-06:00

World Peace Cookies. According to Dorie Greenspan's neighbor, a daily dose of these cookies is all that is needed to ensure planetary peace and happiness. And, according to Dorie, she thought them as important a culinary breakthrough as Toll House cookies. Two pretty huge endorsements. Expectations are (obviously) high going into this recipe after reading this. These cookies do not disappoint. These easy breezy cookies are the "brain child" of pastry chef Pierre Herme. They are in the sable family--butter rich, with the most wonderful and surprising ingredient that makes this cookie unforgettable: fleur de sel - a moist, off-white sea salt. "Flower of Salt" in french and hand harvested off the coast of Brittany. I used a Himalayan Pink Sea Salt, which was spectacular. These are great make-ahead cookies. The dough can be refrigerated up to 3 days or frozen up to 2 month. Peace, N.

World Peace Cookies
Baking: From My Home to Yours by Dorie Greenspan
Makes about 36 cookies

1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

1. Sift the flour, cocoa and baking soda together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

2. Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

3. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Serving: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

Do ahead: Packed airtight, cookies will keep at room temperature for up to 3 days (Deb note: not a chance); they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a coupld minutes to the baking time.

12 Days of Christmas Cookies. Day 2.

2010-12-14T23:11:00.000-06:00

Hazelnut Chewies. From America's Test Kitchen "Holiday Cookies".....These cookies combine several classic Italian flavors: Chocolate, Hazelnuts, and Espresso. What a great holiday combo. I made these while watching the season finale of Dexter last weekend. Appropriately - these cookies are killer! What I love about ATK magazine and books are the tips that accompany each recipe. They might seem elementary to some, but can make the difference between a recipe's success or flop. This one included "How to Toast Hazelnuts" (below).

This is the first time I have baked with Nutella (spread of roasted hazelnuts, skim milk and cocoa), which, I learned was created in the 1940s by Mr. Pietro Ferraro, a pastry maker and founder of the Ferraro company. At the time, there was very little chocolate because cocoa was in short supply due to WWII rationing. So Mr. Ferraro used Hazelnuts, which are plentiful in the Piedmont region of Italy, to extend the chocolate supply. Good thing I picked up the two-pack at Costco. It will not last long.

And thanks, everyone, for the very warm welcome back.
Gratefully, N.

Hazelnut Chewies
Makes about 7 Dozen Cookies

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups Nutella
4 tablespoons (1/2 stick) unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1/3 cup milk
2 cups hazelnuts, toasted and chopped fine
1 cup confectioners sugar - for coating

1. Combine flour, baking powder, and salt in bowl. With electric mixer on med-hi, in separate bowl beat Nutella, butter and sugar until light and fluffy, about 2 minutes. Add eggs, vanilla and espresso and mix until incorporated. Reduce speed to low and alternate additions of flour mixture and milk, alternate additions of flour mixture and milk , mixing until just combined after each addition. Fold in 1/2 cup hazelnuts. Divide dough in half and wrap in plastic wrap. Refrigerate until firm, at least 2 hrs and up to 24 hrs.

2. Adjust oven racks to upper-middle and heat over to 375. Line 2 baking sheets with parchment paper or Silplat. Place remaining hazelnuts and conf. sugar in 2 separate bowls. Working with 1 dough half, roll into 1-inch balls, roll in hazelnuts, then roll in conf. sugar. Place balls 2 inches apart on prepared baking sheets. Bake until set, 8 to 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough.

Tip: How to Toast Hazelnuts
Toast the nuts in 350-degree oven in a single layer on rimmed baking sheet, 5-10 min. Shake the baking sheet for even toasting every so often. Once toasted, cool the nuts to room temp before using them in a recipe.

12 Days of Christmas Cookies. Day 1.

2010-12-13T23:01:00.000-06:00

Flo Braker's Chocolate and Vanilla Swirl Cookies....aka Zebra Cookies. These cookies were so fun to make and much simpler than I would have thought! While reading the recipe, I could not visualize-for the life of me- how the stacking, rolling, slicing and twisting was going to yield the above "zebra" like result. Decided to go the route of acceptance and leave it all to the Baking Gods, as we all know that Flo knows-what-of-she-speaks when it comes to baking.

This is from her wonderful book Baking for All Occasions. A real must-have for all you bakers. This was a gift from my parents (thanks, Mom & Dad!!), and I refer to it so often. Flo is the one who taught me (back in The Simple Art of Perfect Baking) that accurate measurements are critical to successful baking. Thanks to her, I use a scale for measuring and it is without question my most used tool (other than the kitchen-aid mixer) when baking. Also one of the (many) reasons I love her books, is that she lists all ingredients in weight measurements. The page "weight for common ingredients" is dog-eared and stained as it is constantly open!

This recipe begins with two separate doughs that are "brought together" into logs after a series of shaping, slicing, stacking and twisting. I rolled these in...yikes...the most expensive white pareils I have bought to date, from Williams Sonoma. These were purchased under diress, as all my regular outlets (including Wal-Mart) were sold out! I guess here in Houston, people plan in advance for their holiday cookies. Alas, was so worth it. I was so delighted with the end result (Merci, Flo!) -- Delicioso. My new favorite cookie. Happy Holidays, everyone.

Chocolate-Vanilla Swirl Cookies
From Baking for All Occasions by Flo Braker
Makes about 12 dozen cookies

Vanilla Dough

2 3/4 C (11 ounces/310 grams) cake flour
1 C plus 2 T (4 ounces/115 grams) powdered sugar
1/4 t salt
8 oz (2 sticks/225 grams) butter at room temperature
1 t vanilla extract

Chocolate Dough

2 1/4 C (9 ounces/255 grams) cake flour
1 C plus 2 T (4 ounces/115 grams) powdered sugar
1/2 C plus 1 T (2 ounces/55 grams) natural or Dutch-processed cocoa powder
1/4 t salt
8 oz (2 sticks/225 grams) butter at room temperature
1 t vanilla extract

2 C (about 15 ounces/430 grams) nonpareil sprinkles for decoration

For the Vanilla Dough:
Combine flour, sugar and salt and mix on lowest speed just to blend. Stop the mixer and place the butter on top of the flour mixture. Wrap a kitchen towel around the mixer bowl to prevent the flour from flying out of the bowl. Mix on the lowest speed just until it starts to appear lumpy. Stop the mixer and add the vanilla. Mix on the lowest speed just until the mixture is combined. Transfer the dough to a bowl, cover and refrigerate for 15 minutes.

For the Chocolate Dough:
Use the same instructions above, placing the flour, sugar, cocoa powder and salt in the bowl and mixing on the lowest speed to blend. Add the butter and proceed as above, then add the vanilla. Transfer the dough to a bowl and if too soft, cover and refrigerate for 15 minutes.

To form into logs:
Divide the Vanilla Dough into thirds, with each piece weighing about 7 1/2 ounces (215 grams). Divide the Chocolate Dough the same way. You will work with one-third of each dough at a time.

On a piece of parchment or clean work surface, flatten one piece of Vanilla Dough into a 7" x 5" rectangle. Repeat this with a piece of the Chocolate Dough. Place the chocolate rectangle on top of the vanilla rectangle, then cut the stack in half crosswise to create 2 pieces, each about 3 1/2" x 5". Place a chocolate rectangle on top of a vanilla to create 4 layers. You may need a dough scraper to help with this. Press or roll the stack into a 9" x 4" rectangle. Cut the stack in half lengthwise to create two 9" x 2" pieces. Place one piece on top of the other to create a long narrow stack with 8 layers.

Carefully twist each end of the dough once or twice, gently working toward the center. Use your hands to twist the pattern and shape the swirled dough into a log about 8 1/2 ” x 2”. Set aside. Repeat this process with the remaining pieces of each dough to form two more logs. Compress each log with your hands so it is compact, gently rolling back and forth until the log is round and uniformly shaped.

Roll each log in the sprinkles to coat. If the dough is soft, set the coated logs on a baking sheet and refrigerate for about 1 hour or until firm enough to handle. Wrap each log in plastic wrap and return to the refrigerator for a few hours to chill thoroughly.

When ready to bake, preheat oven to 325 degrees.

Use a sharp knife to cut generous 1/4” slices and arrange 1/2" apart on baking sheets lined with parchment or a silpat.

Bake one sheet at a time just until they are no longer shiny on top and are lightly golden on the bottom, about 10 - 12 minutes. Cool completely on wire rack.

Cookies can be stored in an airtight container at room temperature for up to 10 days.

TWD: Rick Katz's Brownies for Julia

2010-02-08T23:02:00.000-06:00

Feels wonderful to be back!! Hard to believe I have not had a TWD post since the Cafe Volcano cookies! Loved, loved, loved these brownies. They really were perfection (to me). Much lighter that a regular brownie. After reading the P&Q about the "gooey" factor of these brownies, I knew I would be adjusting the recipe a bit, as I prefer a more "cakelike" brownie. The result was the best half-cakey-half fudgy brownie with unbelievable chocolate flavor!

I baked these in a 7x12 pyrex for 28 minutes. I added 1 tsp ground espresso, 1/2 tsp of coconut extract (I am a coconut nut!) and 1/2 cup of shredded coconut. Also added more flour---used 155grams. To me, they turned out perfect! Chewy on the inside but not too gooey. Whipping half the egg mixture until it doubles is what (I believe) makes them "lighter" than other brownies. The flavor is outstanding. I always add espresso in brownie batter, because it makes it more intense and more round. These are a cinch to make! Couldn't be easier. This week's recipe was chosen by Tanya of Chocolatechic. You can find the recipe on her blog or check out what the other TWD bakers did here.

To provide a little background for those non-TWD readers....Rick Katz is a Boston-based pastry chef, who worked with Dorie in filming the 1995 PBS series "Baking with Julia". These are one of the "goodies" he made for everyone.

The Getaway

2010-01-27T12:38:00.000-06:00

Wow, has it really been since Dec 15th since I last posted? Yikes! Good reason (swear!) The holidays in Birmingham came and went quickly, and were loaded with a few too many baking mishaps for me. I attribute that to 1) my focus on the Dexter season 4 marathon with my sister-n-law/brother and 2) not being in my kitchen with all my equipment/tools. :) Since New Years, I have been in Houston, Texas for a 5 week work assignment. It has been fantastic, although not so much for my blog, as there is no kitchen in my hotel suite. Wonderful discovering all the great Houston restaurants, though and great to be in the south again. I must say, it has been a welcome break from the kitchen, not to mention the New York winter.

While perusing some photos taken here in Texas with my iPhone, I discovered a great opportunity to make amends with my neglected blog: photos of the Red Velvet Cake I made for Christmas day. Technically it is the Cake Man Raven’s recipe, but, with the timing of making this cake during my Dexter marathon in December, I will forever refer to this cake as “Rita’s Red Velvet Cake”. You can find the recipe here. It is a winner.

Cheers from the Lonestar state, everyone.

TWD: Cafe Volcano Cookies

2009-12-14T23:28:00.000-06:00

This week Macduff of The Lonely Sidecar- choose Cafe Volcano Cookies, from page 153 of the Book.

What on earth is a "Volcano Cookie"? In its simplest form, this is an espresso meringue cooked with toasted nuts and sugar folded in. I am not a meringue lover. No clue as to what how these were supposed to look. The recipe seemed too simple to mess up! (Thanks, Macduff!)

This crunchy cookie was shiny and dry out of the oven. I substituted toasted hazelnuts for the almonds. The best part about it was the "snap, fizzle, pop" in your mouth. I think my favorite part about these cookies was the whole unknown factor on how they would look, taste, smell etc. Am not going to lie--I didn't love these cookies... but I was pleasantly surprised by them . The easiness factor in making them, also makes them look even better. Grateful for MacDuff for selecting these, as I probably not have made these otherwise. Cheers!

Flo's Eggnog Poundcake

2009-12-13T07:56:00.000-06:00

Flo Braker's Eggnog Poundcake. The next best thing to enjoying a cup of eggnog. If you are looking for an easy, seasonal cake to make this month, or an alternative use of eggnog--this would be it. Also, for anyone who enjoys baking, her book, "Baking for All Occasions" is a must have for any home baker's cookbook collection. This pound cake is not dense at all--on the lighter side with a slightly crunchy crust, perfumed with eggnog.

The recipe uses dried currants (which I omitted) and a rum glaze, which I bet is fantastic and would add a real depth of dimension to this cake. I omitted the glaze also, as I didn't have any rum and the 16 degree temperature nixed a liquor store run :). This cake truly holds it own without these additions. I can't wait to make this again using my mini-loaf pans. These would also make great cupcakes. Merrily, merrily, N.

Eggnog Pound Cake with Crystal Rum Glaze
Adapted from: Baking for All Occasions:A Treasury of Recipes for Everyday Celebrations by Flo Baker

Yield: Makes one 10-inch tube cake, 20 servings (3 thin slices per serving)
Prep Time: 20 minutes
Cooking Time: 55 to 65 minutes
Inactive Prep Time: 10 minutes

Ingredients:
● 1/2 cup dried currants
● 2 tbsp. dark rum or water
● 3 cups all-purpose flour
● 2 tsp. baking powder
● 1/4 tsp. salt
● 1/4 tsp. nutmeg, preferably freshly grated
● 8 oz. unsalted butter, at room temperature
● 2 cups (14 ounces) granulated sugar
● 3 large eggs, lightly beaten
● 1 cup
● (8 fluid ounces) store-bought refrigerated (rather than canned) eggnog
● 1 tsp. pure vanilla extract

For the crystal rum glaze:
● 3/4 cup (5 1/4 ounces) granulated sugar
● 2 tbsp. dark rum
● 2 tbsp. water

Directions:
1. In a small bowl, combine the currants and rum and set aside to macerate for 15 minutes. Center a rack in the oven and preheat the oven to 350°F (175°C) or 325°F (160°C) if the pan has a dark finish). Butter a 10-by-3-inch Bundt pan, lightly coat it with nonstick spray, then flour it, tapping out the excess flour. Or, butter and flour a 10-by-4 1/4-inch tube pan with or without a removable bottom. If the pan has an intricate design or detail, I take extra precaution, spreading it first with solid vegetable shortening, followed by a coating of nonstick spray, and then a dusting of flour to ensure the finished cake releases in one piece. Have all of the ingredients at room temperature.

2. Sift together the flour, baking powder, salt, and nutmeg onto a sheet of waxed paper; set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30 to 45 seconds. Stop the mixer and scrape down the sides of the bowl. Add the sugar in a steady stream and continue to beat on medium speed until light in color and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

3. With the mixer still on medium speed, add the eggs, 1 to 2 tablespoons at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in four additions alternately with the eggnog in three additions, beginning and ending with the flour mixture and mixing after each addition until incorporated. Stop the mixer as needed to scrape down the sides of the bowl. Add the vanilla during the final moments of mixing.

4. Detach the paddle and bowl from the mixer, and tap the paddle against the side of the bowl to free the excess batter. Using a rubber spatula, gently fold in the currants and any remaining rum. Spoon the batter into the prepared pan and spread evenly with the spatula.

5. Bake the cake just until the top springs back when lightly touched in the center and the sides are beginning to come away from the pan, 55 to 65 minutes. Transfer to a wire rack and let cool in the pan for about 10 minutes while you prepare the glaze.

Make the crystal rum glaze:
1. In a small bowl, combine the sugar, rum, and water and stir with a rubber spatula just until blended.

2. Without delay, tilt and rotate the cake pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the pan. Slide a sheet of waxed paper under the rack to catch any drips from the glaze. Using a pastry brush, coat the top and sides of the warm cake with all of the glaze. Let the cake cool completely before serving.

3. To serve, slide the base of a tart pan, a small rimless baking sheet, or a large offset spatula under the cake and carefully transfer it to a serving platter. Cut the cake into thin slices with a sharp or serrated knife.

TWD: Sables

2009-12-08T06:24:00.002-06:00

TWD: Sables. These "french butter cookies" are similar to shortbread, except they are made with egg yolks. Apparently, they were made famous on the West Coast of France. "Sable'' means ''sandy,'' and this cookie is just that: crisp, tender, sugary, salty and crumbly. This was a super easy cookie to make (slice & bake) and the decorating possibilities are really endless. Lots of butter in these. I actually made them over Thanksgiving out west with every intention of baking them there, but--alas, the frozen logs made the trip back to New York City in time for some "holiday" dressing up.

Thanks much to Barbara of Bungalow Barbara for a terrific, oh so easy holiday pick! You can find the recipe on her site.

Marion Cunningham's Buttermilk Pancakes

2009-12-07T11:51:00.000-06:00

"Among buttermilk pancakes, I don't think you can beat these. Easy to make, and the batter holds well for several days in the refrigerator." Hard to believe it has been 22 yrs since Marion Cunningham gave us "The Breakfast Book." One of my all-time favorite, dog-eared and stained cookbooks. For anyone who enjoys Breakfast, this should be a staple in your collection. The one I keep coming back to is her "Buttermilk Pancakes". Everyone has their favorite pancake recipe. While there are quite a few good ones out there, it is always fun to try a new one. I have slightly tweaked this one. Have found that beating the egg whites and folding them in last, makes a very fluffy pancake. I added an extra egg white and a tablespoon and 1/2 of sugar. (My additions are in blue below.) I think the batter is even better on Day 2. The variations for this recipe are really endless...have tried these with fresh blueberries and with chopped pecans . You can take a girl out of the south.....

Buttermilk Pancakes
adapted from Marion Cunningham's
"The Breakfast Book"
Yields fourteen 3-inch pancakes

Ingredients

1 cup buttermilk
1 egg, room temperature , separated
3 tablespoons butter, melted
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 egg white
1 1/2 tablespoons sugar

Directions

1. Put the buttermilk, egg yolk, and melted butter in a mixing bowl. Stir briskly until the mixture is smooth and blended.

2. Stir the flour, salt, sugar, and baking soda together in a small bowl so they are well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened—leave the lumps.
3. Beat the two egg whites until stiff speaks. Gently fold into batter.

3. Heat a skillet or griddle to medium hot. Grease lightly and spoon out about 3 tablespoons of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little. Cook until a few bubbles break on top. Turn the pancake over and cook briefly. Keep pancakes warm until enough are cooked to serve.

Meet Me in St. Louis

2009-12-02T14:20:00.005-06:00

The St. Louis Gooey Butter Cake. A few weeks back, Melissa Clark featured this cake in her New York Times column, "A Good Appetite" . The words "gooey butter cake" had me in a standstill. I first thought, how have I never heard of this cake, given that I lived in Columbia, Mo in college? And what is the history behind this cake that the St. Louis Visitor's & Convention Bureau calls one of it's "most popular/quirky foods"?

Gooey Butter Cake seems to have originated in St. Louis sometime in the 1930s/1940s. According to legend, a thrifty German baker added the wrong proportions of ingredients into his cake batter. It turned into a gooey, delicious mess that is now a St. Louis tradition. There are many different versions of this cake, some are yeast based, some use a cake mix (yikes!), and some use cream cheese. After reading all this info, I gathered that the best rendition of this native cake was a crumb crust with a buttery yellow filling that is somewhere between a brownie/custard consistency. The filling is rich, buttery, and topped generously with powdered sugar.

Shortly after the NYTimes article was published, this topic popped up on my favorite CHOW board. One fellow hounder, a STL native, wondered about the baking time/pan size of the NYTimes recipe (45 min in 13x9) and generously provided two "local" recipes, each a little different. Both had baking times of 30-35 min in 8x8, 9x9 pans, respectively. Because the NYT recipe called for a 2-3 hour dough-rise, I decided to make the two on CHOW (in the interest of time) and see how they compared, as one was yeast based and the other was not.

These recipes produced very different results. Both outstandingly declicious. Surprisingly, they both tasted like breakfast/coffee cakes. Definitely not a dessert cake. Now that I have made both, I am anxious to try the NYTimes version.

This first recipe didn’t take anytime at all to put together--can easily be in done inside an hour. No yeast in this one.

ST. LOUIS GOOEY BUTTER CAKE

Adapted from Fred and Audrey Heimburger of Heimburger Bakery
Published in St. Louis Days, St. Louis Nights

Crust

1 cup all-purpose flour
3 tablespoons granulated sugar
1/3 cup butter, softened

Filling

1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
Powdered sugar

Directions

Prepare the crust. Preheat oven to 350 degrees. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom and sides of a greased 9-by-9-by-2-inch pan.

Prepare the filling. In a mixing bowl, beat 1 1/4 cups sugar and 3/4 cup butter until light and fluffy. Mix in egg until combined. A bit at a time, alternately add 1 cup flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended.

Pour filling into crust-lined pan. Sprinkle with powdered sugar. Bake for 25 to 35 minutes or until cake is nearly set. Do not overcook. Let cool in pan.

--------------------------

The second one reminded me of a really good cheese-danish...with a much better tasting dough and not as cheesy. It is yeast based and has cream cheese in the topping. The topping is really thick, as there are a few tablespoons of vanilla pudding in it. It was not near as messy as it looks in the photos. The "gooey" topping had a lot more structure than it looks. Also, I think my topping is more yellow, as I used French Vanilla pudding instead of regular vanilla pudding. Next time, I would use smaller (and more) "dollops" of the topping--instead of fewer, larger ones. The cake really seemed to "cave" where I had placed the dollops of topping.

St. Louis Gooey Butter Cake
Adapted from the St. Louis Post-Dispatch

Dough

1/4 cup whole milk, heated to 100 degrees
1 1/2 teaspoons instant or rapid-rise yeast
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 tablespoons unsalted butter, cut into 6 pieces and softened

Topping

1/2 cup granulated sugar
4 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
2 tablespoons light corn syrup
1 large egg, at room temperature
1 teaspoon vanilla
1/3 cup all-purpose flour
3 tablespoons instant vanilla pudding mix
2 tablespoons powdered sugar

Directions

Adjust an oven rack to lower-middle position and preheat the oven to 200 degrees. When the oven reaches 200 degrees, shut oven off. Line an 8-inch square baking pan with a sheet of foil that extends over two edges. Grease foil and a medium bowl.

Prepare the dough: In bowl of a standing mixer fitted with the paddle attachment, mix milk and yeast on low speed until yeast dissolves. Add sugar, eggs, vanilla, salt and flour; mix until combined, about 30 seconds. Increase speed to medium-low and add butter, one piece at a time, until incorporated, then continue mixing for 5 minutes. Transfer batter to greased bowl, cover with plastic and place in warm oven. Let rise until doubled in size, about 30 minutes. Spread batter in prepared pan. Preheat oven to 350 degrees.

Prepare the topping: Using paddle attachment, beat granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 2 minutes. Reduce speed to low; add corn syrup, egg and vanilla until combined. Add flour and pudding mix; beat until just incorporated. Portion dollops of topping evenly over batter, then spread into an even layer.

Bake in preheated oven until exterior is golden and center of topping is just beginning to color (center should jiggle slightly when the pan is shaken), about 25 minutes. Cool in pan at least 3 hours. Use foil overhang to lift cake from pan. Dust cake with powdered sugar. Serve. (Cake can be refrigerated for 2 days.)

Uber thanks to Mtomto on CHOW for providing these recipes.

Gramercy Tavern's Gingerbread

2009-11-23T12:46:00.000-06:00

Gramercy Tavern's Gingerbread. Last week in Williams Sonoma, I found the most adorable set of four mini loaf pans. Could not wait to use them. Because of their small, stackable size, they were one of the first things in the suitcase Friday night. I can't think of a better holiday recipe than Claudia Fleming's Gingerbread to give these pans a go for the first time and kick off Thanksgiving week. I love gingerbread. I have two favorites I bake. This is one of them. It is very moist. What sets the flavor of this Gingerbread apart from others is the boiling together of the Guinness Stout and the Molasses before mixing. Unbelieable flavor. The recipe says it is better if made a day ahead...but I have been making this since 2001 and can't recall there ever being any left the next day. This is one to make again and again. Greetings from the Southwest.

Gramercy Tavern's Gingerbread
Serves 8-10

1 cup oatmeal stout or Guinness Stout

1 cup dark molasses (not blackstrap)

1/2 teaspoon baking soda

2 cups all-purpose flour

1 1/2 teaspoons baking powder

2 tablespoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

Pinch of ground cardamom

3 large eggs

1 cup packed dark brown sugar

1 cup granulated sugar

3/4 cup vegetable oil

Confectioners sugar for dusting

1. Preheat oven to 350F. Generously butter/flour a 10-12 cup bundt pan, knocking out excess flour.

2. Bring Stout and Molasses to a boil in a large saucepan and remove from heat.

3. Whisk in baking soda, then cool to room temperature.

4. Sift together flour, baking powder, and spices in a large bowl.

5. Whish together eggs and sugars. Whisk in oil, then molasses misture. Add to flour mixture and whisk until just combined.

6. Pour batter into bundt pan and rap pan sharply on counter to elimnate air bubbles.

7. Bake in the middle of oven until a tester comes out with just a few moist crumbs, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake dusted with confectioner's sugar, or with whipped cream.

My helper was sitting out this one!

Pumpkin Spice Cheesecake Brownies

2009-11-15T15:44:00.001-06:00

In keeping with "fall" flavors this month...what better way to turn a great bar like the cheesecake brownie, into something wonderfully seasonal with pumpkin and cinnamon spice? Particularly since we are all fully stocked on pumpkin this month! The pumpkin cheesecake in this is perfect--subtle and delicate. The cinnamon in both the cheesecake and the brownie is a bit brilliant--pulls them both together beautifully. Thanks *so* much to Cara at Cara's Cravings, a.k.a. the "Pumpkin Queen" for this terrific and oh, so easy recipe. Two words: Make these. Gratefully, Nina

Pumpkin-Spice Cheesecake Brownies
Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon

Cheesecake Batter
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves

1. Preheat oven to 350F. Grease an 8x8" square metal baking pan.

2. Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

3. Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

4. Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.