Monthly Cooking Thread, December 2021

[Jamestown1630]

I happened to hit on this Russian Crepe Torte recently – it has chicken, mushroom and cream cheese filings, and looks like a ton of work and time – but I can’t think of a better time than Christmas (or maybe New Year's Eve?) to try out something so extravagant:

"https://www.allrecipes.com/recipe/262207/cheese-torte-with-chicken-and-mushroom/

*********************************************

I have had several cookie-presses – my first one was a Mirro, which I had in the 1960s when I first became interested in cooking. It was all metal, with the giant screw that you had to crank down for each cookie. After that, I had several of the plastic gun-type ones, and they usually broke after a short while.

Recently I had a birthday, and someone gifted me an Italian Marcato ‘biscuit maker’, which is supposed to be the G.O.A.T. of cookie presses. I haven’t had a chance to try it yet, but it’s all metal and very sturdy, and has great reviews.

Here is the Spritz recipe from the little book that came with my old ‘Mirro’ press; I’ve used this since I was a kid, and one of my friends still wants nothing else for Christmas except a box of these cookies:

Quick Mix Spritz

Oven to 375 degrees.

2-1/4 C. sifted all-purpose flour

¾ C. Sugar

½ tsp. Salt

¼ tsp. Baking Powder

1 C. shortening (I suggest butter)

1 Egg

1 tsp. Vanilla (you can also use Almond, Lemon, or whatever you like.)

Sift flour, sugar, salt and baking powder together in a bowl. Cut in your shortening – it should resemble biscuit or pie crust, but very small particles.

Measure the egg in a measuring cup – a large egg should measure ¼ Cup; if it doesn’t, add water to measure ¼ Cup.

Add egg and vanilla to the flour mixture and beat well. Fill your press and press out cookies on an ungreased cookie sheet. Bake 10 to 12 minutes, and remove immediately to a cooking rack.

(You may have to do your dough in portions, while keeping the rest regrigerated. Different cookie presses function differently.)

******************************************

I’m not really crazy about turkey at holidays – maybe because I’m so tired from roasting and watching over it and all of the sides. But I love Thanksgiving and Christmas leftovers, and would like to hear your recipes for leftover turkey.

-JT

[Trillian]

My comments have been double posting this week. That was me getting it deleted.

[cherry]

well its 1:36 am PCT and I just finished making mashed potatoes, real ones, ( to make pierogi tomorrow}, and just finished a batch of pistachio halva......ran the dish washer too....not bad for the middle of the night.

[Liz]

CBS2 Puts Panettone, An Italian-American Christmas Staple, To The Taste Test
CBS New York ^ | December 23, 2021 | Tony Aiello
Posted on 12/24/2021, 5:11:45 AM by nickcarraway

It’s a holiday treat on Italian-American tables, this and every Christmas — sweet loaves of bread known as panettone. Shopping for one this year, you’ll find the prices range from humble, to high end. CBS2’s Tony Aiello decided to put a $60 panettone to the test — a taste test. At Cosmo Deli in Mamaroneck, the approach of Christmas brings stacks of panettone, an Italian bread that helps make a “Buon Natale.”

“They’re moving. We sold a ton of them and they’re still going,” owner Pat Colalillo said. While the sweet loaves with candied fruit typically sell for $7 to $25, high-end markets have panettone for $60 or more. When asked if it’s worth it, Marlene Tutera said, “Well, if you really like panettone.”

Aiello bought three — one for $8, one for $25, and one for $60. Each was imported from Italy and made in a labor-intensive process that involves hanging upside down after baking. The company that makes the $60 panettone said it uses only the finest ingredients, including a dough starter that the company has continuously maintained for 150 years.“I’ve never seen a $60 panettone!” Geri Caggiano said.

At Maria Ristorante in New Rochelle, chef Gio Cuccolo led Italian-American friends Geri and Marlene in a blind taste test to see how a $60 panettone fared against cheaper competition. “Very citrusy taste, kind of orangey, which was refreshing,” Tutera said.

“Here, we have a much larger loaf,” Cuccolo said.

“It’s just okay,” Caggiano said. “This one is very light and delicate,” Cuccolo said.

Our panettone pros all liked the $25 loaf from Coluccio best, followed by the humble $8 version from Ferrara. In last place was Forno Gentile’s $60 panettone. “It really was shocking that the $8 one fared better than the $60 one,” Tutera said. While the pricey panettone was the prettiest, Caggiano said, “The presentation, the box looks beautiful to give as a gift.” The taste buds certainly told a different story than the price tag.

[Diana in Wisconsin]

[Diana in Wisconsin]

LOL! I’d feed the whole world if I could! :)

[LouisianaJoanof Arc]

Merry Christmas!!!!!!

[Diana in Wisconsin]

Seafood Extravaganza for us, tonight!

Since we’re not getting together with Beau’s side of the family on Christmas Eve as usual, I will be making:

Shrimp Cocktails
Baked Haddock (frozen; Beau caught it in Alaska this past August)
Pan-Seared Scallops in Garlic & Butter
Green Salad (I still have KALE in the garden!)
Hasselback Potatoes (our own home-grown)

Christmas morning will be:

Overnight Baked French Toast (with Beau’s homemade maple syrup)
Cheesy Potatoes (Leftover from supper the other night)
Winter Fruit Salad
Coffee, Mimosas

THEN, we get serious about losing some weight, AFTER having Christmas at my Sister’s on Sunday. ;)

If you haven’t made Hasselback Potatoes, they are so fun and impressive!

https://www.foodnetwork.com/recipes/ree-drummond/hasselback-potatoes-3190731

[leaning conservative]

I am licking my screen ; )

[pugmama]

Thanks so much Liz. Made my own eggnog this year…….cooling in the fridge. Hubby went to several stores and there was none in the shelf. Will try this drink later tonight.

[pugmama]

Love this cookbook. Got it last week as a gift. Recipe is one I will make. Thanks Liz.

[Liz]

Lucky you......you got the book.

[Liz]

Mmmmmm......mmmmmm......good.

[Jamestown1630]

I went through that a while back. A new mouse fixed it.

[Jamestown1630]

That’s very pretty.

[Liz]

So much flavor for so little work.

[MomwithHope]

Merry Christmas to all, I enjoy this thread a lot. We are having a simple dinner and no company. A small rib roast, roast garlic mashed potatoes, peas and sweet corn from this summer. Vacuum sealed raw, tastes like it us just off the cob . No dessert. Still on my program. Although the thought of a tres leches cake is inviting.

[Trillian]

I would never pay that much. lol
I use empty 105 oz cans (from sam’s club crushed tomatoes) coated in parchment paper. Since I don’t like fruit in mine, I get to make them plain or with bits of dark chocolate in them :)

[Liz]

Sounds good.

[Liz]

Good after holiday treat when you've had it w/ spiciness.

Ingredients Crust 1/2 cup (115g) unsalted butter, melted 1/4 cup (50g) granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup (125g) all-purpose flour (spoon & leveled) Filling 3/4 cup (240g) raspberry preserves* 12–16 fresh raspberries*

Streusel 1/2 cup (40g) old-fashioned oats 1/3 cup (70g) packed light or dark brown sugar 1/4 teaspoon ground cinnamon 1/4 cup (31g) all-purpose flour (spoon & leveled) 1/4 cup (60g) unsalted butter, cold and cubed optional (but encouraged!): vanilla icing for topping

Instructions Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.

Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes. Remove the crust from the oven, and turn the oven up to 350°F (177°C). Spread preserves over warm crust. Dot the preserves with raspberries on top.

Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel; bake golden 30–35 min; raspberry filling should be bubbling on the edges.

Remove from the oven and allow to cool for at least 20 minutes at room temp, then chill 2-24 hours. Lift out using the overhang and cut into 16 bars. Drizzle with vanilla icing. Can be enjoyed at room temp or cold.

[Silentgypsy]

A very Blessed Christmas to all the Cooking Freepers!