Posted on 11/28/2017 3:26:23 PM PST by Jamestown1630
Now that Thanksgiving has passed, the bustle of preparing for Christmas begins. This weekend my husband put up our lights (every year he adds a little something, and by now I suspect our balcony and windows can be seen from space) and we've got most of the gift shopping done. Now I'm thinking about food.
I have never made Christmas cookies as much as Id like because I felt they had to be done close to the holiday, when I'm usually very busy; and many recipes lose a lot if you freeze the baked product.
For some reason I didnt think to make at least the dough ahead and freeze that, though Ive done it with savory pastries. Here from All Recipes is a guide to freezing and then baking your cookie dough, and even your cookies:
http://dish.allrecipes.com/freezing-cookies-and-cookie-dough/
I recently obtained a copy of the first Food52 cookbook, " the first-ever online community cookbook", which has a lot of very interesting recipes, including a good recipe for Eggplant Parmigiana, and a roasted beet/citrus salad that I want to try.
It's a very nice book, the Kindle version of which is currently available on Amazon for $.99; and it includes Secret Cookies - which apparently got their name because they were passed down in confidence by an elderly woman who said, After Im gone, you may give out the recipe.:
https://food52.com/recipes/165-secret-cookies
-JT
I’m not sure if this is what you want; when I do a search on dutch apple pie squares, everything that comes up is called ‘dutch apple pie bars’. This was uses crushed animal crackers for the crust, and then a streusel for the top:
https://www.browneyedbaker.com/dutch-apple-pie-bars/
My guess is that it was good (real) vanilla extract.
Thanks, but no, that’s not it. Joy of Baking has an almond cake that the base of sounds about what I’m looking for. It’s a rich, moist base, halfway between a cookie and a cake.
Could be. I use pure vanilla, but maybe they use vanilla bean.
I’ve always wanted to try making my own extract from vanilla bean. It seems it would be more economical - the prices for real extracts have gone so high!
I think you just soak a piece of the vanilla bean and scrape out the seeds as needed. Probably all different qualities, though.
I’m thinking of the way it’s made like a tincture:
https://www.beanilla.com/blog/homemade-vanilla-extract
Thanks!
ING 3 cups superfine sugar 3⁄4 cup honey 3⁄4 cup water 3 large egg whites seeds of 2 vanilla beans 2 teaspoons vanilla teaspoon almond extract 2 cups pistachios, coarsely chopped 2 cup candied cherries, chopped 2 cup toasted sliced almonds
PREP Foil 9x9" baking pan, letting foil extend over edges for 2 inch handles. Spray, and set aside.
METHOD combine sugar, honey, 4 cup water. Cook over medium heat to 260°. While sugar mixture cooks, elec/mixer egg whites and vanilla bean seeds at high speed to stiff peaks. When sugar mixture reaches 260°, remove offheat. With mixer on low speed, carefully and gradually add sugar mixture to whites Add extracts. Increase speed to med-high; beat 12 min.
FINAL Add pistachios and cherries. Beat 3 minutes. Spread mixture into prepared pan. Top with almonds, pressing gently. Let stand 8 hours.
Liftout with foil to cutting board. Cut 2-inch squares. Stores airtight 5 days.
Vanilla comes from orchids of the genus Vanilla. While the major species of vanilla orchids are now grown around the world, they originally came from Mesoamerica, including parts of modern day Mexico and Guatemala. The vanilla orchid is a vine-like plant that grows up trees
Thanks for your post!
I didn’t know anything about growing and propagating vanilla; something to study-up on. I wonder if you could grow it in a greenhouse?
But still - I’m sure it’s much more economical to buy a few pods and some vodka, and make your own extract, than to buy it in the grocery. These days, I only buy extracts when they’re on sale. Fortunately, being based in alcohol, they last a long time.
You’re most welcome! I stumbled across that last weekend when making rum balls and could have kicked myself for not figuring it out before!!
CRANBERRY ORANGE CHARLOTTE
PREP Cook on med 2-3 min 2/3 c cranberries, 3 tb oj, ¼ cup vanilla sugar (cranberries start to pop). Cool offheat to room temp; blender/puree smooth.
BAVARIAN CREAM In separate metal or glass bowl, add 2 egg yolks, ¼ c vanilla sugar, pureed cranberry mixture. Whisk/combine. Whisk over simmering water til thickened and hot 3-5 min depends on bowl. Set bowl in bowl of ice cubes to cool down. While still warm, sprinkle 2 tsp gelatin over evenly. Whisk/incorporate. Keep whisking to room temp--dont let gelatin set.
FINAL Using a spatula, gently fold egg whites into chilled cranberry mixture.Whip 1/2 c whipping cream stiff; gently fold into cranberry mixture.
EGG WHITES elec/mixer egg whites frothy on high. Slowly sprinkle in 2 tb superfine sugar; whip til peaking.
ASSEMBLY Set ladyfingers into Charlotte mold. Pour in Bavarian, careful to not cover up the ladyfingers. Refrigerate 4 hours. Unmold.
SERVE chilled topped w/ caramel sauce, garnish of whole cranberries.
You’ll notice the Charlotte Bavarian has Orange in the title.
I dont particularly like orange and cranberries....so I leave it out.
But you can add orange zest if you wish.
ZUCCHINI NOODLES
METHOD Toss 2 cups raw zucchini mandolined into spaghetti-sized strips, 2 tsp ponzu sauce (Eden
is the best brand but hard to find, stockpile it if you find it), 1/2 tsp toasted sesame oil, or cold pressed,
few drops Sriracha or fave chili sauce (Tabasco in a pinch) to taste.
SERVE w/ fave toppings.
TOPPINGS SUGGESTION black and white sesame seeds; julienned nori.
"ROUND ROCK, Texas (KXAN) Students in Round Rock are taking their lessons from the classroom to the kitchen this week. Both the culinary and Spanish classes came together for a tamalada a tamale-making party. The Cedar Ridge High School students gathered to make pork, chicken and raja tamales. The process isnt fast so they started work Wednesday and were expected to finish after working all day Thursday as well."
I hadn’t heard of ‘raja’ tamales; but if this is it, it looks very good:
http://www.seriouseats.com/recipes/2015/05/tamales-rajas-oaxacan-cheese-recipe.html
That sounds like a twist on chili rellenos.
I made a big batch of tamales a few days ago. Had a big 9 lb pork roast ($1/lb!) in the freezer so put it in a big pot for 2+ hours to cook and break down. Seasoned it with a chopped onion, a couple of bay leaves, garlic, salt and pepper and chili powder and covered with water. After cooked, remove the bay leaves and moosh up with hands. Taste and adjust seasonings.
For the dough - Mix masa according to package directions using lard and broth from the meat. Warning - some packages of masa are very salty so taste before adding salt.
Soak the corn husks for a few minutes in water to soften.
Spread masa onto a husk leaving an edge. Spread meat onto masa. Roll up tamale and turn up bottom of husk to seal bottom. Don’t be afraid to make them as large as the husk will allow. If you don’t have a pot tall enough to stand them up right, they work fine laid on their sides on top of a little steamer placed on the bottom of your large pot. Add enough water to the bottom to steam the tamales 40 minutes until cooked.
Making tamales is an all day adventure but it’s mostly cooking time. The hands on time isn’t that involved.
I wonder if you could do them in a pressure cooker?
Yes. I was going to steam them in a pressure cooker (without the pressure) but the little metal steamer thingy was too small so fell flat.
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