The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book by Judy Rosenberg celebrates all the best things about baking. And with a title like that, there's a guilt-free element -- Yes, I know how much sugar is in this delicious treat. AND I DON'T CARE.
Enjoy this scrumptious recipe.
Crispy. Crunchy. Buttery. These cookies, made with lots of ground pecans, have all the bases covered. They are wonderful choices to pack in holiday tins. And, oh, did I mention that they melt in your mouth?
2?Make the cookies: Sift the flour, salt, and cinnamon together into a small bowl and set aside.
3?Cream the butter, sugar, and vanilla in a medium-size mixing bowl with an electric mixer on medium speed until light and fluffy, about 4 minutes. Scrape the bowl with a rubber spatula.
4?Add the flour mixture and the pecans and beat on medium-low speed for 20 seconds. Scrape the bowl. Then beat until the flour and nuts are completely incorporated, about 15 seconds.
5?Make the coating: In a small bowl, stir together the sugar and cinnamon.
6?Break off heaping teaspoons of the dough and form each of them into crescents. Dip the crescents in the coating and place them 2 inches apart on the prepared baking sheets. Bake until lightly golden and firm to the touch, 30 minutes. Let them cool completely on the baking sheets.
Our December cooking column, part II of a fantastic collection of gifty cookbooks (see part I here), includes four spectacular collections of great meals. For the foodies and gourmands on your gift list, they're great, but Illustrated Step-by-Step Baking by Caroline Breatherton is one of those books I'd have to keep for myself!
And this recipe is one I just might have to add to my holiday dessert list . . .
Rising and proofing time
1. Put the raisins and currants into a medium bowl, pour in the rum, and leave the ingredients to soak overnight.
2. The following day, sift the flour into a large bowl, make a well in the center, sprinkle in the yeast, and add 1 teaspoon of the sugar. Gently heat the milk until lukewarm and pour on top of the yeast. Let stand at room temperature for 15 minutes, or until frothy.
3. Add the rest of the sugar, the vanilla extract, salt, pumpkin pie spice, eggs, and butter. Using a wooden spoon, or electric mixer with a dough hook, mix, then knead the ingredients together for 5 minutes, or until they form a smooth dough.
4. Transfer to a lightly floured work surface. Add the candied peel, soaked raisins and currants, and almonds, kneading for a few minutes until incorporated. Return the dough to the bowl, cover in plastic wrap, and let rise in a warm place until doubled in size.
5. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper. On a floured surface, roll out the dough to make a 12 x 10in (30 x 25cm) rectangle. Fold 1 long side over, just beyond the middle, then fold over the other long side to overlap the first, curling it over slightly on top to create the stollen shape. Transfer to the baking sheet, and put in a warm place to rise again until doubled in size.
6. Bake in the oven for 50 minutes, or until risen and pale golden. Transfer to a wire rack to cool completely, then generously dust with confectioner's sugar. Serve cut into thick slices, with or without butter.
Stollen can be made with any combination of dried fruits. It can be plain, as in this recipe, or stuffed with a marzipan or frangipane layer. Any leftovers are great for breakfast, lightly toasted, with butter.
Sometimes the title of a cookbook is just as good as the recipes inside, such as in the case of The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book by Judy Rosenberg. After all, as much as it's great to be healthy, this is the season for indulgence.
And with this recipe, indulge I will!
Divinely chewy in the center, crunchy around the edges, dark and gingery with a strong molasses flavor, these are a perfect cookie for the night before Christmas. Just be sure to leave some out for Santa.
2?Sift the flour, baking soda, all the spices, and salt together into a small bowl and set aside.
3?Cream the butter and both sugars together in a medium-size mixing bowl with an electric mixer on medium speed until light and fluffy, about 1 minute. Scrape the bowl with a rubber spatula.
4?dd the molasses to the butter mixture and mix on medium speed until blended, 10 seconds. Scrape the bowl. Then add the egg and mix until it is incorporated, 10 seconds.
5?Add the flour mixture and blend on low speed for 15 seconds. Stop the mixer to scrape the bowl, and then blend until the dough is smooth, about 5 seconds more.
6?Drop the dough by heaping tablespoons 2 inches apart onto the prepared baking sheets. Bake the cookies until they are still slightly soft, 15 to 16 minutes. Let them cool completely on the baking sheets.
Thanksgiving is all about the best family recipes--the ones that use the most butter and cream and are handwritten on ancient recipe cards. Like my grandmother's corn pudding recipe—at the bottom she wrote, "Serve, eat & slap yo' mama!"
So don't make this recipe today. Enjoy your favorite family dishes with those you love, and log this one away for later. Because you have to admit, this recipe from Ruhlman's Twenty sure does look good!
Happy Thanksgiving, everyone!
The main critical points are to cook and shock the asparagus properly and to get a good colorful crust on the scallops. The hardest part is finding good scallops. Try to find a good fishmonger who can offer large dry-packed scallops in the fall and winter when they are primarily harvested. The larger they are, the better the dish will be, and the easier it will be to prepare.
Remove the scallops from the refrigerator 1 hour before cooking and place them on a plate lined with paper towels. They usually have a little nib of connective tissue on their side; remove and discard this.
Just before cooking the scallops, put the puréed asparagus in a saucepan over low heat. Put the asparagus tips and 1 piece of the butter in a sauté pan over low heat.
Season the scallops on both sides with fine sea salt. Heat a large sauté pan over high heat. It needs to be large enough that the scallops aren’t crowded, or you won’t get a good sear, one of the pleasures of this dish. Add enough oil to cover the bottom of the pan. A depth of 3/16 inch/5 mm is ideal, but gauge the depth by eye. It is better to err on the side of too much oil. You’re not eating the oil, just cooking in it. When it’s very hot, just before it smokes, add the scallops and cook until they are beautifully seared, about 2 minutes. Turn and continue cooking just until the scallops are warm in the middle and medium-rare, about 2 minutes more. With scallops, it’s better to err by undercooking them; raw scallops are delicious, but overcooked scallops are rubbery. Remove the scallops to paper towels to drain.
While the scallops are cooking, raise the heat on both pans with asparagus to medium. Warm the tips in the butter. Bring the puréed asparagus to a simmer and season with kosher salt, then whisk in the remaining butter.
Immediately before serving, add the lemon juice to the asparagus sauce. Divide the sauce among plates or large bowls. Place the scallops on the sauce and garnish with the warmed asparagus tips and lemon zest.
Momofuku Milk Bar by Christina Tosi and David Chang is the cookbook for all those off-the-wall foodies out there who are willing to experiment.
Explains BookPage cookbook columnist Sybil Pratt, "Tosi retells the story of desserts in her own unique voice, with her own special cravings as the main characters. The MMB repertoire is built on 10 'mother recipes,' like the traditional 'mother sauces' in French cuisine."
The following is one of those "mother recipes." With this in your back pocket, oh, the places you'll go!
makes about 645 g (2 ½ cups ); serves 4
2. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.
3. Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.
4. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve. (We compost the cornflake remains or take them home to our dogs!)
5. Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.
Ruhlman's Twenty is one of those cookbooks that should be in every kitchen. Michael Ruhlman distills the art of cooking down to 20 fundamental techniques that "all cooks, regardless of their skill or station, need and use." Whether you're making a multi-course meal or some mac'n'cheese, this book will take you from cook to chef.
In this recipe, the grits are cooked with bacon and onion, and the shrimp is gently poached in butter, which then enriches the grits.
If you haven’t had grits in a while, make these, and you’ll ask yourself why they aren’t part of your pantry and cooking routine. They require at least the 30 minutes of cooking called for in this recipe, but can be cooked longer; in fact, they’re best cooked over very, very low heat for hours and hours so that they fully hydrate. The grits can also be cooked all day in a slow cooker, if you have one.
Add the grits and stir. If using milk or stock, add it along with 2 cups/480 milliliters water. If not using milk, add 4 cups/960 ml water. Raise the heat and bring to a simmer. Reduce the heat to low and cook the grits, stirring, for about 30 minutes. Give the grits several grinds of black pepper. Add more milk or water as needed (about 2 cups/480 milliliters) to keep the mixture fluid. You should use enough water so that the grits don’t stick to the pan and they can absorb the moisture they need. You can cook off additional moisture, so err on the side of using too much liquid. Keep the pan covered on low heat over a heat diffuser for up to 12 hours; monitor the moisture level, adding milk or water as needed. (You can also put the grits in a slow cooker on low or in a covered pan in a low oven, 150° to 200°F/65° to 95°C, for up to 12 hours.)
When the grits are ready, put 2 tablespoons water in a saucepan that is just large enough to hold the butter and shrimp/prawns. Bring the water just to a simmer over medium-high heat. Add a chunk of butter and whisk continuously as the butter melts. When the butter has begun to melt and emulsify into the water, add three more chunks and continue to whisk. (Or you can swirl the butter in the pan; it needs to keep moving—how you do it is up to you.) When all the butter is incorporated, add the shellfish and stir. Keep the pan on medium-high heat until the butter gets hot again. Use an instant-read thermometer to maintain a temperature just below a simmer, 170° to 180°F/77° to 82°C. Don’t let the butter to boil. Cook for 3 to 5 minutes. Remove a shrimp, cut it open, and check that it’s just cooked through. It should be white at the center, not translucent gray, and tender and juicy.
Put the grits over medium-high heat to get them up to temperature. They should be loose but thick. Taste and add more salt if needed. Stir about a third of the poaching butter into the grits.
Spoon the grits onto plates, and arrange the shellfish on or beside the grits as desired. Garnish with more butter, freshly ground pepper, and a squeeze of lemon.
From the world-renowned chef of elBulli comes a cooking guide unlike any other--The Family Meal: Home Cooking with Ferran Adrià. BookPage cookbook columnist Sybil Pratt calls it "manna from the maestro for home cooks, both novice and notable."
It's our November Cookbook of the Month, and whether you're bringing gourmet to a table of two or 75(!), it has you covered. Check out one of the truly elegant dishes:
(You can use fresh or unsweetened dried coconut)
(You can also make the flan in small individual molds or timbales, in which case reduce the cooking time to 15-20 minutes)
For the caramel:
Put the water and sugar into a saucepan over low heat. Stir until the sugar has dissolved. Turn up the heat and boil to make a dark caramel. Divide the caramel among individual or large molds and set aside to cool.
Break the eggs into a large bowl, then whisk until frothy.
Put the coconut milk, grated coconut, and sugar into another large bowl and whisk until the sugar dissolves. Save any leftover coconut milk for serving later. Add the eggs and whisk until even.
Pour the mixture into the caramel-filled molds. Cover the tops of the molds with foil, then transfer to a roasting pan. Pour enough cold water into the roasting pan to come halfway up the side of the molds.
When ready to serve, loosen the flan with a round-bladed knife. Carefully turn over the crème caramel out of the molds. Slice into ¾-inch slices. Serve the slices surrounded with a few spoons of coconut milk.
As the holidays approach, it is the perfect time to dive into a Hannah Swensen culinary whodunit, and Joanne Fluke's Lake Eden Cookbook couples the sweet Minnesota tales with scrumptious recipes from Hannah's shop, The Cookie Jar!
Here's an excerpt from Chapter 1:
Hannah had just re-stacked the cookie boxes in a safe corner of the kitchen when the phone rang. She grabbed the phone on the wall so that Lisa wouldn't have to leave the customers to answer it. "The Cookie Jar," she said. "Hannah spreading."
"Hello, Hannah. It's Bertie." Hannah could hear the high-pitched whine of hair dryers in the background and she knew that Bertie was calling from her beauty shop, the Cut n' Curl. "You'll be at your mother's cookie exchange, won't you?"
"I'll be there. Lisa and I are catering the luncheon."
"Perfect! I was wondering if you'd share something with me."
"Share what, Bertie?"
Hannah began to smile. To her, share meant dividing something tangible into pieces, and she couldn't help forming a mental picture of Bertie grasping one side of a printed recipe while she held on to the other and awaited the signal to tear it in half. Of course that's not what Bertie meant, and Hannah didn't mind giving out her recipes to anyone who asked. The chances of Bertie refusing to order something Hannah sold at The Cookie Jar just because she could go home and bake it herself were negligible. "Which recipe would you like?" she asked.
"The one for that appetizer you made for the film shoot. It was on a round cracker and you said it had cream cheese in it."
"Cream Cheese Puffs?"
"That's it. I'd like that one. You said it was easy."
"It is, but you have to serve it hot out of the oven."
"I can do that. Will you bring the recipe to your mother's luncheon?"
"Sure," Hannah promised. "I'll see you there, Bertie."
Enjoy this recipe for some real-life Cookie Jar cookies!
Melt the jam in the microwave or in a saucepan over low heat. Once it’s the consistency of syrup, mix it in with the butter and sugar.
Add the eggs, one at a time, mixing after each addition.
Mix in the baking soda and salt. Stir until they’re thoroughly incorporated.
Add the flour in one-cup increments, mixing after each addi- tion. Give a final stir, cover the mixing bowl with plastic wrap, and refrigerate the dough for at least 2 hours. (Overnight’s even better.)
When you’re ready to bake, preheat the oven to 350 degrees F.,
rack in the middle position.
Place 1?3 cup sugar in a small bowl on the counter. You’ll use it to coat your cookies.
Roll the chilled dough into walnut-sized balls with your impeccably clean hands. Roll the balls in the bowl with the sugar, and then place them on a greased standard-sized cookie sheet, 12 cookies to a sheet. (Alternatively, you can spray your cookie sheets with Pam or another nonstick cooking spray instead of greasing them, or simply line them with parchment paper.)
Flatten the dough balls with a greased spatula. Make a small indentation with your thumb or index finger in the center of each cookie. Fill the indentation with a small bit of jam (about 1?8 teaspoon.)
Bake the cookies for 10 to 12 minutes at 350 degrees F. Let them cool for 2 minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling. (If you used parchment paper, all you have to do is pull the cookie-laden paper onto the wire rack.)
These cookies freeze well. Roll them up in foil, put them in a freezer bag. You may want to be sneaky about labeling the cook- ies or the kids will find them and eat them frozen. (If you write “Pork Kidneys” on the freezer bag, the kids will probably leave them alone.)
Yield: 8 to 10 dozen pretty and tasty cookies, depending on cookie size.
The Slow Cook Book by Heather Whinney is all about the thrifty and the nifty. Any of the 200 recipes in this collection can be done in a traditional oven or in a slow cooker. Sounds like a real staple for those of us who cook every day! Read more in our October cooking column.
The following recipe is seasonal deliciousness at its best. Enjoy!
Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan. Transfer everything to the slow cooker. Add the remaining stock, cover with the lid, and cook on auto/low for 8 hours or on high for 4 hours.
Remove the cinnamon stick and use an immersion blender to blend the soup until smooth, or transfer in batches to a food processor and blend until smooth. Transfer to a clean pan to heat through, taste, and season as required. Serve with some chunky whole grain bread or some rye bread.
Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan. Add the remaining stock, boil for 1 minute, then reduce the heat to barely a simmer, cover with the lid, and cook for about 45 minutes until the pumpkin is soft and the flavors have developed.
Remove the cinnamon stick and use an immersion blender to blend the soup until smooth, or transfer in batches to a food processor and blend until smooth. Add a ladleful of hot water as you go if it is too thick. Transfer to a clean pan to heat through, taste, and season as required. Serve with some chunky whole grain bread or rye bread.
"Melissa Clark’s effervescent, inexhaustible enthusiasm for all things edible is wonderfully infectious. She really makes you want to drop everything, head for the kitchen and whip up an Upside-Down Polenta Plum Cake or Carroty Mac and Cheese."
That's what our BookPage cookbook columnist Sybil Pratt had to say about Cook This Now. These season-friendly recipes, arranged by Clark (food writer and columnist for the New York Times Dining Section), are the type of delicious meals you can't wait to make.
This is one of both our favorites. It’s comforting, crusty topped, soft centered, and very cheesy—but not at all sophisticated. Just simple, kid-friendly, homemade food with the added grown-up appeal of lots of healthful carrots tossed into the mix.
I got the idea from a chef’s recipe in a glossy food magazine. The chef called for cooking carrots in butter and orange juice, pureeing them, and using the puree as a sauce for mac and cheese. I tried the recipe as written and was disappointed. It was a lot of work, and I didn’t like the sweetness of the citrus fruit interfering with my cheesy goodness.
So I decided to come up with my own simplified and ultra-Cheddary version. It was a huge hit with the under-three crowd and their parents, too.
It’s a straightforward recipe that comes together without much fuss, other than having to grate some carrots. But to make up for that, I’ve eliminated the need to make a cheese sauce on the top of the stove. Instead, I toss the hot pasta with grated cheddar, butter, sour cream for creaminess, and eggs to hold it all together. The grated carrots get boiled along with the pasta, so cooking them isn’t an extra step. And the tiny orange shreds look so much like the cheddar that your kids might not even notice they are there. Dahlia certainly hasn’t, and while I’ve never lied to her about their inclusion, I might have left out the word carrot in the dish description—accidentally, of course.
Makes 6 servings
2. Cook macaroni according to package instructions in a large pot of salted boiling water; add carrot 3 minutes before pasta is finished cooking; drain well.
3. While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta.
4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.