tag:blogger.com,1999:blog-86473143687497836212024-03-14T02:11:02.008-07:00Hot Cookie - the ArchiveI began this blog when my mother was ill and needed enough of my attention that I could not concentrate on longer-form works I wanted to write. I set those aside to distract myself with cookie-making and this blog.
Please find my new blog (2020) entitled "Time NOT Lost" at karenbrattesani.blogspot.com, where
I explore the behavior I see around me -- both my own and that of others -- and what it says about our changing culture during the coronavirus pandemic. And, I hope, beyond.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-8647314368749783621.post-22706183030467824272012-06-27T09:22:00.000-07:002024-01-23T11:45:44.227-08:00Bourbon Balls, by requestOn Sunday, my nephew asked me for my bourbon ball recipe. Not one from the <i>Gourmet Cookie Book</i> -- one of those recipes I haven't gotten around to -- but the one I make for Christmas brunch, and other cold-weather parties to get us all through the winter.<br />
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My recipe comes from a 1970's yellowed 3 X 5 card. Typed on an actual typewriter. My mom found the "Coconut Rum Balls" recipe somewhere, set me to typing the recipe for her card file, then set me to making them. I kept making them.<br />
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One year, we were out of rum and I'd tasted a friend's bourbon balls (in the '70's these things were everywhere), so I used bourbon and never looked back.<br />
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<b>Bourbon Balls</b><br />
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2 cups finely crushed chocolate waters<br />1 cup sifted powdered sugar, more for rolling<br />1 cup finely chopped pecans<br />1/4 cup light corn syrup<br />1/4 cup bourbon<br />
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Combine all ingredients. With hands -- and this is the fun part so no fair using a spoon -- mix until all ingredients are well combined. The mixture will be stiff and sticky. Shape into 1-inch balls. Refrigerate, covered, overnight. Roll in powdered sugar before serving. Makes about 2 dozen.<br />
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<b>Notes</b>: I have plenty of notes. Remember, I've been doing this for more than 30 years.<br />
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1) Famous Wafers come in a yellow box with black and red print. Most good grocery stores have them around the holidays, because they are the go-to cookies for crumbling into these balls. Just don't go to buy them the day before a holiday -- they will be gone and you will be sad.<br />
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2) It is a manufacturer's rule not to make products in the exact amount you need for a recipe. You can just about squeeze a batch of bourbon balls out of one box, but I always need a few extra wafers to make 2 cups of crumbs. Besides, once you've "tasted" the cookies to see if they are worthy -- and you will not be able to stop at one -- you might as well get at least two boxes and make a 1 1/2 batch. Anyway, you are sure to eat any leftover wafer cookies, maybe before the balls are rolled, 'cause they rock with dark chocolate flavor.<br />
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3) I crush the wafers in my hands as they go into the food processor, just to help out the poor machine. Why can't I find a new processor with the same guts and blades as my old Robot Coupe? The other option (besides a blender) is to put the cookies between two sheets of waxed paper and use a rolling pin. This way you also have a handy weapon to keep interlopers from your chocolate wafers.<br />
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4) Do sift the powdered sugar - that makes it blend easily. But all you really have to do is shake it through a 6-inch strainer. No real sifter needed. Added bonus: Discover the joy of creating a mini-Mt. Everest in your bowl by sifting the sugar over your chocolate crumbs. Better than a snow globe (which BTW they don't let you take through the TSA line, so put it in your checked luggage, but I digress).<br />
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5) I always choose pecans, but any nuts will do in a pinch.<br />
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6) It might be tempting to add extra bourbon. Go easy on this, because you really do want these balls to hold together. Instead, just pour over ice on the side.<br />
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7) You can roll the balls in flaked coconut, if you prefer. These look great on a plate, but not everyone likes coconut. Roll them in the coconut as you make the balls so that the coconut sticks to the balls. If you use powdered sugar, roll them just before serving. Otherwise, the moisture from the balls will turn the sugar to a gooey mush. Bet you can tell how I know this.<br />
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8) When you are done mixing, have a most wonderful time licking the "stiff and sticky" dough off your hands. Then, wash up to do the rolling. Then the balls will stick to your hands less if you keep your hands coated in powdered sugar.<br />
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There you go, Jayred.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-91870499181413698142012-06-23T20:06:00.000-07:002012-10-07T18:23:17.162-07:00Life, Death and CookiesOne hundred years ago today, my mom was born in Oakland, California. I had hoped I'd be celebrating with her this weekend, but she didn't quite make it to her hundredth birthday. She died in April, and I poured myself into a research project ever since, giving me time with the familiar before turning to the business of grief.<br />
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I haven't completely ignored the grieving process. After a healing memorial gathering surrounded by friends and relatives, my family loaded a U-haul truck to bring home Mom's small but prized collection of antiques. I have found places in my home for Victorian cranberry glass, Dresden porcelain and marble-top tables, but boxes remain in my garage, filled with memories and emotions to work through.<br />
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I find the grieving process gave me enough energy to meet tight research deadlines, but not enough energy to do what gives me joy. Only when the research project was done have I returned to my mixing bowls and made my first batch of cookies for friends. Although relieved to again pop a tray into the oven, this wasn't a new recipe I tried. It was an earlier success.<br />
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I needed to make something safe, something comforting. Everything I do for me, for my family and friends now counts as helping me through the healing process.<br />
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I remember when my dad died, I reassessed where to put my time. I applied for fewer research projects, gardened more and helped at the kids' schools. And I simplified -- little things that made my life easier. I let my hair grow out, then found a hair stylist closer to my neighborhood. I did what I'd been meaning to do -- moved the family to a house with big trees and a deck.<br />
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These changes seemed so natural and also unexpected. The grieving process is unpredictable. It changes emotions and it changes the ways we approach and make decisions. So, what about cookie baking?<br />
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It is still fun to try new things, to explore new cookie recipes, to learn techniques and combine new flavors. One thing is different. My willingness to slog through the last fourth of the recipes in the book that has been my guide -- recipes I've been passing by for more than a year -- has waned. I am no longer willing to use good butter and flour, or my time, on a recipe that doesn't entice from the start. And miraculously, I trust I can tell when a recipe looks like too many steps for too little pay-off.<br />
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With only a few more cookies I really want to make and write about, I'll soon announce my favorites, and prepare to say goodbye to this blog. Life in perspective is the best gift of grief.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-12836018869250183412012-03-30T22:14:00.001-07:002012-03-30T22:14:54.009-07:00#48 Anise-Scented Fig and Date Swirls 1996<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-sZaffNPM6Pc/T0czdE8oOFI/AAAAAAAAAgQ/hc2PWR85GS4/s1600/IMG_2486ed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://2.bp.blogspot.com/-sZaffNPM6Pc/T0czdE8oOFI/AAAAAAAAAgQ/hc2PWR85GS4/s400/IMG_2486ed.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swirls are more decorative than ingredients suggest.</td></tr>
</tbody></table>
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<a href="http://3.bp.blogspot.com/-wjFY71_JZFI/T0czaFXHmLI/AAAAAAAAAgA/ijWCffQSA5w/s1600/IMG_2478.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wjFY71_JZFI/T0czaFXHmLI/AAAAAAAAAgA/ijWCffQSA5w/s320/IMG_2478.JPG" width="320" /></a> <a href="http://2.bp.blogspot.com/-czOd_CXcADE/T0czZTOf4eI/AAAAAAAAAfw/NU1SHkTPBo4/s1600/IMG_2480.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-czOd_CXcADE/T0czZTOf4eI/AAAAAAAAAfw/NU1SHkTPBo4/s320/IMG_2480.JPG" width="320" /></a></div>
These two-toned cookies dress up a plate more than their earthy ingredients have a right to do. The fig and date mixture spreads on a rectangle of dough and the whole mess gets tucked into a long roll and chilled. Cookies can be cut from the roll in batches, and the roll stores for up to a month.<br />
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<a href="http://1.bp.blogspot.com/-VotSpgg1EPc/T0czZxn8trI/AAAAAAAAAf4/_47LcsexfO4/s1600/IMG_2484.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-VotSpgg1EPc/T0czZxn8trI/AAAAAAAAAf4/_47LcsexfO4/s320/IMG_2484.JPG" width="320" /></a>I'm not sure the anise gives the fruit enough punch to distinguish these cookies from the flavor of your basic Fig Newtons. The dough needs more flavor, too, but rolls out easily, so forms a sturdy base. I'm thinking lemon zest could come to the dough's rescue. <br />
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The festive look of the swirls is worth a bit more experimentation with flavorings. I tried substituting brandy for the water in the fruit puree, but that turned out to be a waste of good brandy. The flavor did not come through. Have an idea for a filling flavoring?<br />
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The recipe is <a href="http://www.epicurious.com/recipes/food/views/Anise-Scented-Fig-and-Date-Swirls-13262">here </a>and <a href="http://kukbook.com/foodie/recipe/view/orig/13588/Anise-Scented-Fig-and-Date-Swirls/">here</a>.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com1tag:blogger.com,1999:blog-8647314368749783621.post-74284696129730477052012-02-27T16:38:00.000-08:002012-02-27T16:38:25.135-08:00#47 Basler Brunsli (Heart-Shaped Chocolate Almond Spice Cookies) 1994<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4O3x-50QYckVmSMl4DIQFuRl_CfqS8HDHDKjB6Zh1xP0dZ2RduB1FMgyyKnpn5pf9sJvBEbmN4LtyVt-5svW5h5b-0RnOTaVedzIwpie_3rm_RNpUsoroAkhTTEF6bVUKzZRA15UNGCfE/s1600/IMG_2524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4O3x-50QYckVmSMl4DIQFuRl_CfqS8HDHDKjB6Zh1xP0dZ2RduB1FMgyyKnpn5pf9sJvBEbmN4LtyVt-5svW5h5b-0RnOTaVedzIwpie_3rm_RNpUsoroAkhTTEF6bVUKzZRA15UNGCfE/s400/IMG_2524.JPG" width="400" /></a></div>
Almonds are real work-horses in gluten-free baking. They are the basis for these rolled out cookies. You don't have to be on a gluten-free diet to like them. They are a stunning blend of the nuts, chocolate and spices (cinnamon and cloves). Bonus is that they roll out easily for cutting into shapes. I didn't find the dough sticky as the recipe suggests.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8AVviD_CmeVyeyDDaELWi8WP0YlfieE63owxXpTP_vY3iHIt5TIeBPWLbP8ciYJURKYUIdouUbEGxqT2vQtgW4Tc6sJ_RTktSbDXL3ZeJqaONno6iSUkZ30Mq0kC_vgstXRhUD3UWIP4/s1600/IMG_2510.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8AVviD_CmeVyeyDDaELWi8WP0YlfieE63owxXpTP_vY3iHIt5TIeBPWLbP8ciYJURKYUIdouUbEGxqT2vQtgW4Tc6sJ_RTktSbDXL3ZeJqaONno6iSUkZ30Mq0kC_vgstXRhUD3UWIP4/s320/IMG_2510.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These roll out easily between sheets of wax paper.</td></tr>
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They do want to sit for 3 hours before baking. They are meant to be crisp! These cookies, originally from Switzerland, have a firm consistency that holds up to handling.<br />
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Add to these features the subtle spices (cinnamon and cloves) that most people don't combine with chocolate, and these are winners. They remind me of Mexican chocolate used for hot cocoa.<br />
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The one drawback is that the sugar in these cookies gives a gritty consistency. I would try a superfine sugar next time. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWH2y52Zxfjrx8YMyzRvik3Iff8wLB8ZfmXMkVxngzzKpDOPEPsX5VLz2ZU-9iVKmukaLbgdoKEj9U08bLLnpVewNkRKRySRoBld7sQmh3vxJFJVUBPTVpVWCiDSx-Xd-6ZPNLaFCS6qGB/s1600/IMG_2520.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWH2y52Zxfjrx8YMyzRvik3Iff8wLB8ZfmXMkVxngzzKpDOPEPsX5VLz2ZU-9iVKmukaLbgdoKEj9U08bLLnpVewNkRKRySRoBld7sQmh3vxJFJVUBPTVpVWCiDSx-Xd-6ZPNLaFCS6qGB/s320/IMG_2520.JPG" width="320" /></a><b>Ingredients storage note: </b>The dough gets mixed in a food processor, and because you start with whole almonds, it takes a while to whir them into a fine grind with the sugar. The recipe cautions not to overprocess because the nuts will get warm and melt the chocolate when added later. I found that if the almonds come from the freezer (where I store all my nuts, except of course for family members, who would find the freezer a bit chilly), they don't get all that warm while processed.<br />
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These will be a go-to gluten-free cookie for me, but also a dough I'll use when I want to use cookie cutters.<br />
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The recipe is <a href="http://www.muffinsandmayhem.com/node/6263/view">here</a>, and <a href="http://www.saveur.com/article/recipes/Basler-Brunsli-Chocolate-Almond-Spice-Cookies">here</a> is another version with the same ingredients.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com2tag:blogger.com,1999:blog-8647314368749783621.post-23180014869350469332012-02-23T21:40:00.000-08:002012-02-23T21:40:34.947-08:00Where's Waldo?Remember these books? Waldo, the character in the red and white striped shirt and hat is hidden among dozens of busy characters on each page of these picture books, and you have to find Waldo. He is surrounded by a flurry of activity everywhere you look. The last two months, I've lived in Waldo's world.<br />
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Each trip to clean out my mom's home I was surrounded by a cast of characters and a list of errands. Even after I hired a property manager (a most empowering thing to do, if it is a good one, and I have a good one), I had decisions to make every time I turned around. On my last trip alone, I chose a new garage door, hired someone to conduct an estate sale, recycled medical equipment, exchanged emails with an electrician, posted furniture for sale online, met with a chimney sweep, and met with a color consultant about house paint, indoors and out. I forget what else.<br />
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The main work of sorting mom's stuff, of choosing which mementos to keep, which memories to treasure more than others, is done. These are hard choices--what to let go of. I probably kept too much. I know that each time I've returned home, I've cleaned out another cabinet, or plowed through another stack of papers, with the enthusiasm I usually save for digging into my spring garden.<br />
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I want to sort my own stuff, not leave it all to the kids. I want to decide what is most important, and let go of the rest.<br />
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Meanwhile, Mom has her own challenges in assisted living. Her dementia progresses, making it hard to understand her on the phone for a few days, then fog lifts and we have a good, coherent talk. I am thankful she has good care.<br />
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I am back after yet another trip, but this one to St. Paul to curl in a bonspiel (curling-speak for tournament). We won two games and lost two games, but for me the entire week was a much needed break.<br />
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Cookie posts to come.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-1509128790136334682012-01-06T23:22:00.001-08:002012-02-24T18:36:42.879-08:00Cookie Hive Reviews Part 3<div style="font-family: Arial,Helvetica,sans-serif;">
This is the last and much delayed post in a series of articles about one fantastic afternoon of baking cookies with friends. <br />
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<span style="font-size: large;">#43 Acorn Cookies (2000)</span></div>
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These take the prize for cutest cookie of the day. The dough pieces, formed into egg shapes drop onto the sheets and only get their acorn essence when the wide end of the cookies are dipped into chocolate, then nuts.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1mO77VnUgCCRnl7xD016e1mJlSXeIpZxn-93vb5vpBUan7q81K06yo9_vapByOCOR98A3eJfDI6cyDHIkNhFQbB_Fk0rX7NpD02L3PpcTqlUOYtYpb8T_XvVrJILwgYLszZmBaA-MhkC/s1600/IMG_2470.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1mO77VnUgCCRnl7xD016e1mJlSXeIpZxn-93vb5vpBUan7q81K06yo9_vapByOCOR98A3eJfDI6cyDHIkNhFQbB_Fk0rX7NpD02L3PpcTqlUOYtYpb8T_XvVrJILwgYLszZmBaA-MhkC/s320/IMG_2470.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dipped in pistachios, the acorn cookies on the left get<br />
a festive holiday green tinge; those on the right are<br />
dipped in pecans.</td></tr>
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It took a while to figure out "the size of an acorn," which is
about a teaspoon. Once we got our portions down to size, there were plenty to go around; the cookies filled three cookie sheets. The recipe calls for walnuts, inside and out. But you know my preference for pecans.<br />
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I thought this recipe would be very much like Mexican wedding cakes, but this recipe wants brown sugar, whereas the south of the border delicacies always want powdered sugar. I think the powdered sugar is responsible for a firmer consistency, and crunchier cookie. That powdered sugar can really pack down. The acorn cookies were still crunchy, but were lighter, less resistant to the teeth. Not quite <i>al dente</i>.<br />
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I made them again, but with almonds inside and pecans outside. Then, I made them again with pistachios outside, resulting in a lovely light green tinge. Each time, to rave reviews. All the flavor combinations work with this dough--ever so versatile!<br />
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The recipe is <a href="http://www.dashrecipes.com/recipes/dr/walnut-acorn-cookies.html">here </a>and <a href="http://www.ezrapoundcake.com/archives/10293">here</a>.<br />
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<span style="font-size: large;">#44 Mini Black and White Cookies (2005)</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGSOvjURmGmhbjeCSgYMSAhdeQwfx9o8hiWCsefei5_9DT2f2smfvxhbLFlkNavDYvrQYomEL9tJrAi0jvzm_BQHjMxYQ8FcPPMg-I07e3h4OWVsiXDOUGokQXZp5tqJ7XQyu8Nmzm0MY/s1600/IMG_2441.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGSOvjURmGmhbjeCSgYMSAhdeQwfx9o8hiWCsefei5_9DT2f2smfvxhbLFlkNavDYvrQYomEL9tJrAi0jvzm_BQHjMxYQ8FcPPMg-I07e3h4OWVsiXDOUGokQXZp5tqJ7XQyu8Nmzm0MY/s320/IMG_2441.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The black and white cookies are at two o'clock.</td></tr>
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How can a small round confection be so controversial? These had their fans among those who prefer soft, delicate cookies. Others could not imagine putting so much work into such an unsubstantial cookie. Apparently, they are a favorite among those who first tasted them in New York. Maybe it's something in the water. I couldn't get excited about them.<br />
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The task of frosting these tidbits does <b>seem </b>daunting: Spread white frosting over one half the surface and dark frosting over the other half, without leaving a gray mooshy line down the middle. Not to worry. In fact, once you spread all the cookies with white frosting, they have set enough that the frosting sits obediently while the other half gets its contrasting color. If not, put them in a cool garage for a few minutes.<br />
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Just be prepared for a cookie that is more cake-like in texture. <br />
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The recipe is <a href="http://365clevercookbooks.wordpress.com/2011/03/28/mini-black-and-white-cookies/">here</a> and <a href="http://www.recipebridge.com/g/63/2147915298/mini-blackandwhite-cookies">here</a>.<br />
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<span style="font-size: large;">#45 Scandinavian Rosettes (2002)</span></div>
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We saved our deep fried cookies for the end of the day, lest we smoke everyone out of the house or feel our pores clogging with oil and go running with terror from the house.<br />
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I did not grow up with deep frying. The closest I came to southern fried cooking was when I'd have an overnight at my friend's house down the street. Her family was from Arkansas. I loved her Mom's fried chicken, cooked up in a well-seasoned cast iron pan.<br />
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Eggs in the morning were broken into a half inch of melted Crisco in the same frying pan. Viola would splash the melted shortening over the top of the eggs with a metal spatula, scritch, scritch, over and over, to cook the tops without flipping the eggs. Never a runny white spot. They were perfect. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HkNdLH8tVCQ/TvDtgEipEgI/AAAAAAAAAVw/lzbt9GNEdYI/s1600/IMG_2450.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-HkNdLH8tVCQ/TvDtgEipEgI/AAAAAAAAAVw/lzbt9GNEdYI/s320/IMG_2450.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stubborn, Bad Cookie wouldn't release from the rosette iron.</td></tr>
</tbody></table>
Our deep fried rosettes, though, began far from perfect. The first one clung insistently to the iron, resisting all attempts to free it. The next time we held the iron longer in the oil before dipping it into the batter. We must have achieved the right amount of seasoning and heat. Unlike its evil twin, this rosette fell easily off the iron onto the absorbent paper towels. Go figure.<br />
<br />
These were light and crisp, but after only a few, we'd had enough.<br />
<br />
You can't just store these for the next day, either. I found them too soggy after storage. Best to share with friends hot from the oil and dusted with powdered sugar.<br />
<br />
The recipe is <a href="http://pinchmysalt.com/scandinavian-rosettes-recipe/">here</a>, along with detailed directions about how to use the rosette maker. <br />
<br />
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;">#46 Galettes de Noel (Deep-Fried Wafers) (1969)</span></div>
<br />
By the time we got to this recipe, we were all a bit punchy. We expected to drop our rolled out doughy disks into the hot oil and pluck them out round, flat and crispy. Instead, the wafers employed special synchronized swimming techniques and popped to the surface in all sorts of shapes.<br />
<br />
They were not particularly crispy and the folded shapes gave us the bright idea that we could insert a filling and create popovers. We added nutella and almond butter to some, sealed the edges with water before deep-frying. Yum.<br />
<br />
However, these creations of ours were not exactly photogenic. In fact, some of the "popovers" opened during deep-frying into semi-obscene Georgia O'Keefe-inspired floral shapes, with gooey centers. Need I say more?<br />
<br />
If you are still inspired, the recipe is <a href="http://umamigirl.com/2010/12/the-gourmet-cookie-book-giveaway-3.html">here</a>.<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">More Photos </span><br />
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<br />Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-29717683188230017202012-01-01T17:26:00.000-08:002012-01-01T18:04:25.638-08:00Happy 2012 !<span style="font-size: large;"><b>New Year's Greetings...</b> </span>to all who have spent a few minutes on the pages of my blog. A year ago I promised to bake a cookie per week and drop ten pounds. I was off to a great start when, as you might expect, life intervened. So, where am I now?<br />
<br />
I have accomplished about three-fourths of my goals. And it's a three-fourths I can be proud of.<br />
<br />
I have lost 7-8 pounds, depending on which day you ask me, and the cookie count is up to 46 baked, not all blogged. My 70 blog posts amounted to about one post per week, as planned. Just not every blog was about a cookie. <br />
<br />
I'll admit at times the blog was a slog, and I've considered ditching the baking, the writing and my goals altogether in favor of some other very important task. Let's see. My garden needs weeding, the deck sweeping, several closets have been ignored for years. I'd really like to get on that quilt project I promised my daughter a while back. And my mom's house needs clearing out. All projects for the New Year.<br />
<br />
But I have reaped great benefits from this cookie project. I've lost some weight, I've found recipes I'll make again, I've exercised my writer's brain (if only a little), and I've brought friends together around the kitchen counter for fabulous cookie camaraderie. <br />
<br />
Those other projects? I'll get to them. But I'll stick to this one until it's done.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com1tag:blogger.com,1999:blog-8647314368749783621.post-22277585489122145742011-12-30T22:08:00.000-08:002012-01-06T23:39:57.964-08:00Cookie Hive Reviews--Part 2<div class="separator" style="clear: both; text-align: center;">
</div>
My friend Gitte brought along a batch of Chocolate Ginger Shortbread.
These refrigerator cookies needed several hours of chilling, so she
made them up the night before. It is a handy thing to do when you know
you are expecting company and want to have some fresh cookies to serve.
They roll into a tube shape and you can cut as many as you need from the
roll, saving the rest for another time.<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCl3VFpNBToLluVAYOfYOGSsIRS9PrYdZp7f5CU7XQt2JyzfVFRitKzEwdnxJIU7oVAHShqHgcgLoxcdR1Pjf0LATlpskBJhylUHuhDrbOdh2GAmLXKphpjZqFU8EgeVf0rtlckc2d8HsO/s1600/IMG_2443ed.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCl3VFpNBToLluVAYOfYOGSsIRS9PrYdZp7f5CU7XQt2JyzfVFRitKzEwdnxJIU7oVAHShqHgcgLoxcdR1Pjf0LATlpskBJhylUHuhDrbOdh2GAmLXKphpjZqFU8EgeVf0rtlckc2d8HsO/s320/IMG_2443ed.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gitte's Chocolate Ginger Shortbread</td></tr>
</tbody></table>
Never mind the cookies. Gitte gave me the
best <b>kitchen tip</b> of the day. She reuses butter wrappers whenever she can. When the piece
of parchment I cut did not cover the entire baking sheet, she reached
for the butter wrappers to fill in the empty spaces. Why didn't I think of
that?<br />
<br />
She was reluctant to have me spill this tip in my blog. "Maybe you'll find it's toxic or something!" <br />
<br />
It turns out that lots of people keep their
butter wrappers and reuse them to butter a pan. And for many other
purposes. See the comments posted <a href="http://www.thekitchn.com/thekitchn/tips-techniques/4-ways-to-reuse-your-butter-wrappers-087629%20">here</a>.<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-bIZaoXalFpM/TvDt2PqhNZI/AAAAAAAAAXI/jMywUB7KfXo/s1600/IMG_2461.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-bIZaoXalFpM/TvDt2PqhNZI/AAAAAAAAAXI/jMywUB7KfXo/s320/IMG_2461.JPG" width="320" /></a><b>#40 Honey Nut Squares (Biscotti Quadrati al Miele e Alle Noci) (2003)</b><br />
<br />
The
combination of nuts makes this a hearty bar cookie with new
flavors to savor with every bite. I thought the instructions for the
dough overly difficult, though. It is similar to a pie dough, with extra
sugar and an egg for the liquid. I think it could be turned into the
cookie pan and simply pressed down, but it calls for kneading in four parts to distribute the fat. Whatever.<br />
<br />
The
caramelized topping is so glossy you want to dive right in. But wait--you have to work at these. The topping wants to stick to the lining of
the pan. Next time, I would use parchment paper (rather than foil).
I've had better luck with the releasing action of parchment.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0TtCsCvu80eKypmejan61EqCWNY-LOqSU0zhLnDBrOopBC3jsR4GtJv5YQ7j0VPy7u8l6W0-tK_8zW3yXWWr5yTRJkkjmb9nnHUbjRJ_6ESr1l5ckOddUHpEjq5brd6CYrhlo7sYMpLm/s1600/IMG_2100.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0TtCsCvu80eKypmejan61EqCWNY-LOqSU0zhLnDBrOopBC3jsR4GtJv5YQ7j0VPy7u8l6W0-tK_8zW3yXWWr5yTRJkkjmb9nnHUbjRJ_6ESr1l5ckOddUHpEjq5brd6CYrhlo7sYMpLm/s320/IMG_2100.JPG" width="320" /></a>Although the recipe did not say to chop any of the nuts, I would chop
the hazelnuts a bit. Added to the mixture whole, they stuck up unevenly
above
the rest of the nut layer. I would also make twice as much, because
after gathering all these nuts together, and caramelizing the topping,
you want to have plenty of cookies to show for it.<br />
<br />
The recipe is <a href="http://eatandrelish.com/2011/04/07/the-sweetest-thing-biscotti-quadrati-al-miele-e-alle-noci-honey-caramel-nut-squares/">here </a>and <a href="http://www.scribd.com/doc/27576443/Gourmet-Cookie-Recipes-1941-2008">here </a>(p. 49). <br />
<br />
<br />
<b>#41 Gingerbread Men (1959) -- </b><br />
<br />
<a href="http://3.bp.blogspot.com/-JypgOUP-Po4/TvDtcSb2IPI/AAAAAAAAAVY/3IvmypYvJEo/s1600/IMG_2448.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-JypgOUP-Po4/TvDtcSb2IPI/AAAAAAAAAVY/3IvmypYvJEo/s320/IMG_2448.JPG" width="320" /></a>Actually Gingerbread Bears. I combined the ingredients for these the night before, because they wanted thorough chilling.<br />
<br />
We looked at my assortment of cookie shapes and Phyllis thought the bears were the best size to make enough for all our bakers.<br />
<br />
I
have always thought gingerbread a bit dry, kind of like fall spices
on toast. Not the case for these, which were moist and full of flavor. I
think the dark molasses had a lot to do with the superior flavor.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-o1KTla7_Ze0/TvDtxPHfFvI/AAAAAAAAAW4/AB7nKC70CQI/s1600/IMG_2459.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-o1KTla7_Ze0/TvDtxPHfFvI/AAAAAAAAAW4/AB7nKC70CQI/s320/IMG_2459.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bears with frosted extremities.</td></tr>
</tbody></table>
Aside from melting in the mouth, we sort of melted to see them come alive with the silver balls for the eyes and
buttons, and slivers of candied lemon or orange peel for the mouths. Awww!<br />
<br />
The
glitter dust on ears, hands and feet really made them sparkle. I think
it must have been about that time that we broke out a bottle of
champagne and we sparkle-dusted our faces, too.<br />
<br />
The recipe is <a href="http://www.babble.com/best-recipes/cakes-and-baking/christmas-cookie-gingerbread-recipes-gourmet/">here</a>. <br />
<br />
<br />
<br />
<b>#42 Cranberry-Pistachio Biscotti (1992) </b><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-f7IF6iRssE4/TvDvDua3qOI/AAAAAAAAAbY/y8K87kVx88I/s1600/IMG_2444.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-f7IF6iRssE4/TvDvDua3qOI/AAAAAAAAAbY/y8K87kVx88I/s320/IMG_2444.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Those are the biscotti (Italian for twice-baked) <br />at the top of the plate.</td></tr>
</tbody></table>
I have made this variety of biscotti before. It is a hit at the holidays because the green pistachios and red cranberries, say Christmas all day long.<br />
<br />
The <i>Gourmet </i>recipe calls for more egg and less vanilla than my favorite version. They also include baking soda and powder. These changes, slight though they may seem, produce a less flavorful cookie that has more rise and more give to it. Soft-cookie aficionados will prefer them, but those who prefer a crunchy-cookie prefer mine. I swear everyone would prefer more vanilla.<br />
<br />
The recipe is <a href="http://www.dashrecipes.com/recipes/dr/cranberry-pistachio-biscotti.html">here</a> and <a href="http://andreasrecipes.com/2008/12/09/cranberry-pistachio-biscotti-12-days-of-cookies/">here</a>.<br />
<br />
<i><b>More to come ... </b></i>Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-70585760947789719652011-12-26T20:47:00.000-08:002011-12-26T20:47:01.071-08:00Christmas Lunch Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lOJPerXZurA/TvlKRTQgrtI/AAAAAAAAAd4/MnfFL_AVL_8/s1600/IMG_2486.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-lOJPerXZurA/TvlKRTQgrtI/AAAAAAAAAd4/MnfFL_AVL_8/s400/IMG_2486.JPG" width="300" /></a></div>
Here's what I took to Christmas lunch at Jill and Mara's.<br />
<br />
Clockwise are:<br />Cranberry-Pistachio Biscotti (a recipe from local teacher Iole Aguero), Anise-Scented Fig and Date Swirls (ice-box cookies from the book), Mocha Toffee Bars, Walnut Acorn Cookies (this time made with almonds inside the cookie and pecans on top), and (center) Bourbon Balls, a family favorite version I've been making for 30 years.<br />
<br />
The mischievous elves did not get even one.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-50190620191248559312011-12-20T15:58:00.001-08:002012-01-01T18:35:46.962-08:00Cookie Hive Reviews--Part 1<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">#37 Trios (2007)</span></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-iu1fHtDpbwU/TvDuum0O6II/AAAAAAAAAaY/0Z7DK8n02Ak/s1600/IMG_2436.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-iu1fHtDpbwU/TvDuum0O6II/AAAAAAAAAaY/0Z7DK8n02Ak/s320/IMG_2436.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trios, just before baking.</td></tr>
</tbody></table>
These thumbprint cookies, arranged in threes, were the most colorful of those we baked during our daylong cookie extravaganza (see December 20 post). We filled the holes with a trio of apricot, currant and raspberry jams, each one a festive ornament. My niece and sister-in-law liked using the end of a wooden spoon to poke the holes in the dough balls. The technique gave a uniform and professional effect. <br />
<br />
As instructions go for thumbprints, these were a bit high-maintenance. The dough wanted to be chilled before rolling into balls and again after forming and filling each cookie with jam. I think one or both chills can be eliminated because the dough seemed plenty firm to hold up to rolling and poking.<br />
<br />
The recipe is <a href="http://www.wnyc.org/shows/lopate/articles/web-extras/2010/dec/08/trios-emgourmet-cookie-bookem/">here</a>. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-dwhf6PtCAYs/TvDuZ2TjljI/AAAAAAAAAdU/CHhkrqJY05w/s1600/IMG_2426.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-dwhf6PtCAYs/TvDuZ2TjljI/AAAAAAAAAdU/CHhkrqJY05w/s320/IMG_2426.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Angela melts the chocolate in the double <br />
boiler and spreads it on the dough (right).</td></tr>
</tbody></table>
<br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">#38 Mocha Toffee Bars (1987)</span></div>
<br />
<br />
Besides the cashews and chocolate, the best part of this recipe is the "What's in these?" question everyone asks after taking their first bite. The flavor is coffee.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rACd-iU53BI/TvDufVyQQ3I/AAAAAAAAAc0/rxwFMWliwIA/s1600/IMG_2429.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-rACd-iU53BI/TvDufVyQQ3I/AAAAAAAAAc0/rxwFMWliwIA/s320/IMG_2429.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
My daughter (former barista) worked on these cookies, and couldn't imagine using the instant espresso powder called for in the recipe. She brewed a fresh shot of espresso for the dough layer. She also took the advice in the recipe notes and used bittersweet chocolate to give these cookies a very sophisticated flavor profile.<br />
<br />
The dough might have needed a bit of extra cooking, or a bit higher temperature, but we changed the temp on the oven so often that day, all I can say for sure is that everything baked at <b>somewhere </b>between 325<!--[if gte mso 9]><xml>
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<br />
If you want 4 dozen substantial and flavorful cookies in a relatively short time, these fill the bill. Just get out the next recipe to use up the leftover egg white.<br />
<br />
<br />
The recipe is <a href="http://www.seriouseats.com/recipes/2010/12/cook-the-book-mocha-toffee-bars-christmas-cookie-recipes-gourmet.html">here</a> and <a href="http://www.scribd.com/doc/27576443/Gourmet-Cookie-Recipes-1941-2008">here </a>(halfway down the page). <br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gbA3T4G_qPI/TvDuQZWIOMI/AAAAAAAAAcg/0YyOJ_L4sv8/s1600/IMG_2422.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-gbA3T4G_qPI/TvDuQZWIOMI/AAAAAAAAAcg/0YyOJ_L4sv8/s320/IMG_2422.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After applying almonds, Jill and Mara<br />
delight in the Speculaas hot from the oven.</td></tr>
</tbody></table>
<br />
<br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: large;">#39 Speculaas, or St. Nicolas Cookies (1971)</span></div>
<br />
A Scandinavian cookie with a delicate spice combo, here is another cookie that does not give up its secrets readily. They require all the flavorings of a standard spice cookie (cloves, cinnamon, nutmeg), and also aniseed and dark rum. You have the option of adding ginger OR ground white pepper! I doubt my guests went for the white pepper version, but I am tempted to try it.<br />
<br />
Easy to roll out in rectangles, these cookies with slivered almonds on top are surprisingly lovely on a plate. Simple and unpretentious, their name is Dutch for "biscuit."<br />
<br />
<a href="http://2.bp.blogspot.com/-08ylk3yQdI0/TvDuicHReTI/AAAAAAAAAc4/v8GEK6HvW8M/s1600/IMG_2430.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-08ylk3yQdI0/TvDuicHReTI/AAAAAAAAAc4/v8GEK6HvW8M/s320/IMG_2430.JPG" width="240" /></a>They are halfway between soft and crunchy, maybe a bit chewy--likely pleasing to any cookie texture preference. I'd like to try them in different shapes--thinner rectangles or diamonds would be just as easy and would change up that old cookie shape, all right. Diverging from the standard rectangle is probably some inexcusable cultural faux pas, but I don't care. I didn't grow up with them.<br />
<br />
The recipe is <a href="http://www.culinate.com/books/collections/all_books/the_gourmet_cookie_book/speculaas_saint_nicholas_cookies">here </a>and <a href="http://www.scribd.com/doc/27576443/Gourmet-Cookie-Recipes-1941-2008">here </a>(1/3- 1/2 way down the page).<br />
<br />
<b><i>More to come ... </i></b><br />
<br />
<br />Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-85481794211293050222011-12-20T15:57:00.000-08:002011-12-20T23:02:34.754-08:00Cookie Hive<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KqVdtDWrWRQ/TvDuqg7FDWI/AAAAAAAAAdE/UsugtLTfV1Y/s1600/IMG_2434.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-KqVdtDWrWRQ/TvDuqg7FDWI/AAAAAAAAAdE/UsugtLTfV1Y/s400/IMG_2434.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing, rolling, dropping - cookies, that is.<br />Julie and Gitte (foreground) drop dough for<br /> Mini Black & White Cookies.</td></tr>
</tbody></table>
<br />
My kitchen came alive on Sunday with clouds of confectioners sugar, flurries of flour, the whir of the mixer, and the hum of conversation while rolling, dropping and dipping cookies. Never have so many cookie bakers graced my home at one time. A true hive of activity buzzed for more than the allotted four hours, as friends took pity on my blog task and polished off 10 recipes from the <i>Gourmet Cookie Book</i>.<br />
<br />
My descriptions of the cookies will be brief in the next couple of posts, but they will include many photos of our fun and the bakers' opinions of the cookies.<br />
<br />
And we did have opinions. Some positive, some negative. Some of my guest bakers might as well have been tasting different cookies altogether, so varied were their reviews of the same cookie.<br />
<br />
I confess I have been concerned that my recipe reviews have been a bit harsh, but bolstered by the my guests' critiques, I am now convinced that only some recipes are deserving of a truly glowing report.<br />
<br />
Other cookies are just "above average," and some need not get a second chance. Among them, some that are not my personal favorites appeal to others' tastes. All the more reason to get out your baking pans and judge for yourself.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Li2E_2o7NVs/TvDuclnBiCI/AAAAAAAAAcw/7vvnNt1MYb4/s1600/IMG_2428.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Li2E_2o7NVs/TvDuclnBiCI/AAAAAAAAAcw/7vvnNt1MYb4/s320/IMG_2428.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freddie shows off a batch of refrigerator <br />
cookies that Gitte brought chilled, <br />
ready to cut and bake.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Everyone went home with a tin of cookies to serve to family or at a holiday gathering. One batch was headed to a senior center.<br />
<br />
The best parts? An afternoon of kitchen camaraderie among friends and family (daughter, sister-in-law and niece) who represent many stages of my life. And the smiles of joy and pride in many jobs extremely well done.<br />
<br />
I bet each of my guests has had a teacher who wrote at least one of the following comments on their report cards: industrious, follows written directions, creative, plays well with others. It was that kind of day.<br />
<br />
More to come...<br />
<br />
<br />
<br />
<br />Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com4tag:blogger.com,1999:blog-8647314368749783621.post-44173967668988710902011-12-18T00:07:00.000-08:002011-12-18T00:14:52.635-08:00The Cookie PartyReaders may have noticed that my writing has sort of "blogged down" of late. What with OOT trips and the holidays, not much cookie baking got done. I feared I'd be baking from the same book till next summer. What to do?<br />
<br />
I've invited some friends to a "Bogged-Down-Blog Cookie Baking Party." Like a cookie exchange where we all get to take home a variety of cookies, except we'll all make the cookies together. And all from The Gourmet Cookie Book. Each friend is bringing an ingredient -- a pound of butter, some flour, pine nuts, molasses, an extra cookie sheet, even a rosette iron.<br />
<br />
The oven will be working overtime, I'll be taking photos while we bake our way through 10 recipes. My counters are cleared for action. Time for some rest before the extravaganza! Posts to follow.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-32875859217047331592011-12-08T18:39:00.001-08:002011-12-08T23:08:12.890-08:00#36 "Shoe Sole" Cookies 1970<br />
I wish I could say these cookies had an interesting shape, or showed off the baker's talent, or boasted a great flavor combination. Three strikes. I'm giving "Shoe Sole" Cookies the boot.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGa_g8kAhdX1o0UgB-FcgKnzSlNqmbh6dVLGq9BQWN-3JA6eQboYbTVR3YYx0XRUxX8hCKQNdluXZC2uu6eEWW0rWHLTfO5WA4Ki0cyrKbSQ_DtUH_5mILoLLNScC5rFyvlgkm1PWcnPZm/s1600/IMG_2127.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGa_g8kAhdX1o0UgB-FcgKnzSlNqmbh6dVLGq9BQWN-3JA6eQboYbTVR3YYx0XRUxX8hCKQNdluXZC2uu6eEWW0rWHLTfO5WA4Ki0cyrKbSQ_DtUH_5mILoLLNScC5rFyvlgkm1PWcnPZm/s320/IMG_2127.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small round shapes were easiest to form.</td></tr>
</tbody></table>
First, what could be appetizing about a cookie that in any way resembles a shoe? I'm thinking leathery, flat and hard. Not much going for it in the marketing department here.<br />
<br />
In fact, the only resemblance to a shoe sole is the shape. The recipe has us using an oval cookie cutter to mimic the shape of a shoe - not a pretty shape in my opinion. I cut mine into circles and sprinkled them with cinnamon sugar. A ring around the edge remains white because that is the part that is puffing up during baking, and not browning. These do have a light texture, owing to the Pepperidge Farm Puff Pastry.<br />
<br />
That's right, "puff paste" and sugar - the only two ingredients in this recipe. Pastry from the freezer and sugar? No talent necessary. That's downright cheating.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA13F1cqIlQQgW2aDdL4MYQc869rL6SYp6XRet_YHNUqCIGPRlnN-6NC015Y79XP8bGv6ZlwjHT4IOo8F1j666Nze6Xq8bjtlZ1hvELJYjtYOBf6l6o5b7OtYW-W4AMd5OCiUB0XuQDfn7/s1600/IMG_2123.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA13F1cqIlQQgW2aDdL4MYQc869rL6SYp6XRet_YHNUqCIGPRlnN-6NC015Y79XP8bGv6ZlwjHT4IOo8F1j666Nze6Xq8bjtlZ1hvELJYjtYOBf6l6o5b7OtYW-W4AMd5OCiUB0XuQDfn7/s320/IMG_2123.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use puff pastry for more interesting desserts, and also<br />
savory dishes.</td></tr>
</tbody></table>
In fact, this recipe from 1970 is more representative of the late sixties than I'd like to admit. Recipe books of that decade routinely called for popular processed foods - mayo, canned soups, fruit cocktail, refrigerated biscuits. The same processed foods that today's healthy foods movement eschews were a boon to homemaker convenience in everyday cooking 40 years ago.<br />
<br />
While cleaning out my mother's home I ran across a 1962 pamphlet entitled "Joys of Jello." Canned fruit, Dream Whip, and marshmallows are staple ingredients for these recipes.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhskmtJbJ9kSTiXsMkfhRzHsW4kqCl2mVM5CkwzIGuSdNAtP7EGNWGiev_AeUJ5l3GhBpS1BZz_om4CMlendKco9y6XOupinnhfCcvShKQB6Y5KHXL1mwCqyYi0oCmugnIDhsjAY0gfU4a/s1600/IMG_2129.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhskmtJbJ9kSTiXsMkfhRzHsW4kqCl2mVM5CkwzIGuSdNAtP7EGNWGiev_AeUJ5l3GhBpS1BZz_om4CMlendKco9y6XOupinnhfCcvShKQB6Y5KHXL1mwCqyYi0oCmugnIDhsjAY0gfU4a/s320/IMG_2129.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I tried to make little person figures, <br />
but they came out sort of wacky.</td></tr>
</tbody></table>
Oh, pardon me while I recall fondly just a few of those gelatin salads. Remember the green one with pears? The red raspberry one with a middle layer of cream cheese? I loved that one, and now none of my extended family will eat it so it no longer graces the Thanksgiving table. I really tried to convert them, but each year, it got passed around the entire table, like the spoke of a spinning wheel, and I was the only one who ate it. They won.<br />
<br />
How about the orange Jello salad with shredded carrots? I never did take to those shreds in my teeth, but it does bring back an era of holiday memories.<br />
<br />
But I digress. The editors of this book say that the "Shoe Sole" Cookies would have been a tour de force in 1970 until "the advent of frozen puff pastry turned them into a cinch." I'm not so sure. Pepperidge Farm had already ventured into frozen foods by that time, and had bought a <a href="http://www.answers.com/topic/pepperidge-farm">puff pastry company</a> in 1957. Seems likely the easy frozen pastry was available in plenty of time to use it for this 1970 recipe.<br />
<br />
If you still want to know how to make them, the recipe is <a href="http://discussionsunlimited.us/index.php?topic=81.195">here</a>. And bake them for only 4-5 minutes, not the 12-15 in the recipe.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-51560092392399154362011-11-16T15:44:00.000-08:002011-11-16T15:44:04.781-08:00Tastes of FallFall has colored my days especially well this year, but they tell me that winter is on its way. Seattle maples held fast to their leaves until a couple of wind storms, and now a drenching rain blasts the color onto lawns awaiting my rake.<br />
<br />
The last of the summer veggies on my window sill, like me, prefer to be inside. The winter Delicata squash I dragged home on a trip through Eastern Washington are a dinner vegetable staple twice a week. More pears and apples than cereal grace my breakfast bowl.<br />
<br />
But as a child in Oakland, California, I best remember fall for the figs and persimmons. The last fruits harvested prefer a long, warm summer. So do I. I have that in common with figs and persimmons.<br />
<br />
Even now, the small display of orange and purple at my local grocery store turns my head. But $7 for a basket of figs? And only Fuyu persimmons - the hard, crispy kind. Where are the Hachiyas I'm used to? The kind that feel like a sack of mush before you can eat them.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXoN-ywMN4jhIjdgZ1Xm4doXmx-SV684-rwertQq1EmJNza5BZ6diNpzWxKpcIYHemE3aGTszyy0YQH2itix3L7pOdwzzdFaWrAdmCVmeWP5giQsGvNpt0hSxQUZ2wHXUgi3qteSwa7KU/s1600/IMG_2161.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXoN-ywMN4jhIjdgZ1Xm4doXmx-SV684-rwertQq1EmJNza5BZ6diNpzWxKpcIYHemE3aGTszyy0YQH2itix3L7pOdwzzdFaWrAdmCVmeWP5giQsGvNpt0hSxQUZ2wHXUgi3qteSwa7KU/s400/IMG_2161.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">California persimmons ripen next to the last of my <br />
summer tomatoes, a variety named "Persimmon."</td></tr>
</tbody></table>You buy them firm and get a lesson in patience. If you cut them open too early, the inside is astringent, lip-puckering. You only have to learn this lesson once. <br />
<br />
While in Oakland a week ago, I found myself surrounded by Hachiya's at the Sunday morning market. I couldn't resist stuffing a few into my suitcase. Here they sit (next to the tomatoes), waiting to ripen.<br />
<br />
But one at the Sunday market was fully ripe. I stood in the warmth of the sun, noticeably higher in the sky than here at home, and bit in. I bit into the translucent goop inside and slurped my way to the end of fall. <br />
<br />
Those I brought home sit by the last of my tomatoes, aptly named "Persimmon."Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com2tag:blogger.com,1999:blog-8647314368749783621.post-31060911084852548762011-11-09T18:27:00.000-08:002011-11-09T18:27:00.985-08:00Andy Rooney and CookiesSteve Hartman's <a href="http://www.cbsnews.com/8301-3445_162-57319339/steve-hartman-on-andy-rooney/">remembrance </a>of Andy Rooney this week would have been unmemorable, at least for me, except for Rooney's comment about -- ginger snaps:<br />
<br />
<blockquote class="tr_bq">I like ginger snaps with milk. But it's always hard to come out even. You either need one more ginger snap or another swallow of milk. </blockquote>It's just as hard to imagine the mountains Andy Rooney would make of such molehills. Why were his many essays at the end of each 60 Minutes episode so appealing?<br />
<br />
Perhaps he'd find the crucial pet peeve for some segment of the audience. Maybe his musings endeared us to him in the same way Uncle Les's "quirky" outbursts did at holiday gatherings. Maybe it was the way Rooney could make a story out of nearly nothing.<br />
<br />
<br />
Rooney was easily irked. And easily amused. And he found just a different enough perspective about things we so easily take for granted that we were forced to think about them all over again.<br />
<br />
Now, where did I put those ginger snaps? I like 'em with or without milk.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-76014308408505825452011-10-31T23:00:00.000-07:002011-10-31T23:00:16.606-07:00#35 Irish Coffee Crunchies 1977<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVzJLTJwlaGdfBl76rET00R04bYQ3__nZaW0Ghd1tMGNTWQtuXTNl4ocHTNlfU65JiUGL1qb-OfqB9q5rhnam3q4xBF0RZSBricfLEj7s6qS7cbOz6g41vUg9wz4SP-Bd_Qn-M4ZlhswG/s1600/IMG_1905.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVzJLTJwlaGdfBl76rET00R04bYQ3__nZaW0Ghd1tMGNTWQtuXTNl4ocHTNlfU65JiUGL1qb-OfqB9q5rhnam3q4xBF0RZSBricfLEj7s6qS7cbOz6g41vUg9wz4SP-Bd_Qn-M4ZlhswG/s400/IMG_1905.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sandwich cookies with more oats than Irish.</td></tr>
</tbody></table>What makes an Irish coffee cookie? Coffee, Irish whiskey and cream would be my guess. They are all ingredients in this cookie's sandwich layers and in the filling. Sounds like the start of a creamy-smooth coffee dessert with a kick, right?<br />
<br />
You'd be wrong. This was the '70's, remember. Back to nature. Granola reached the mainstream. Whole grains were worshiped. These cookies were victims of the era.<br />
<br />
The first problem is the heavy dough. It contains twice as much oats as flour. Doesn't that take you back? I really should have stopped right there, thrown in some raisins and nuts, and let them be the oatmeal cookies they longed to be. But no, I trudged on.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilObsEzp6jggmHQ511l1o56xJnLhih68lQkay81sG0a5qhLlBnbMNdhQR2xL5oLmDZ_n8ulwjP2n4Yg_DJmMwZD4Z1OQRoYAoi0vmKTIerBOSOcUFitr3JaMuvykZvx8-S7g8apu3nD4qk/s1600/IMG_1897.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilObsEzp6jggmHQ511l1o56xJnLhih68lQkay81sG0a5qhLlBnbMNdhQR2xL5oLmDZ_n8ulwjP2n4Yg_DJmMwZD4Z1OQRoYAoi0vmKTIerBOSOcUFitr3JaMuvykZvx8-S7g8apu3nD4qk/s320/IMG_1897.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Is it dough or continental drift? Oh, there go Iceland and <br />
Greenland. Or is that Australia and New Zealand?</td></tr>
</tbody></table><br />
I dutifully rolled out the dough. It became a lesson in continental drift on my counter. I massaged it back together and tried to cut entertaining shapes, but this dough was not amenable to stars or scallops. The edges did not cut cleanly, and I returned to circles, as instructed.<br />
<br />
But even the dough surface did not hit the mark. I might as well have cut out circles of my textured kitchen wall. The resulting disks looked as though they were good for you. <i>Quel </i>disappointment!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhDU1DwqQQn_EeJjuTqMkPa-dYNvVcrVgkpXyBSxpH0hNvNIo_cxmN1sGiUW6HJILyjttAVRAb8qCjNflpmwgpFdwFSKtUCBll9O-pkXQmeqlmnfTvQbTzYEF-vw4K5c0l_630ouSkdMl/s1600/IMG_1899.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhDU1DwqQQn_EeJjuTqMkPa-dYNvVcrVgkpXyBSxpH0hNvNIo_cxmN1sGiUW6HJILyjttAVRAb8qCjNflpmwgpFdwFSKtUCBll9O-pkXQmeqlmnfTvQbTzYEF-vw4K5c0l_630ouSkdMl/s320/IMG_1899.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Edges of fancy shapes do not cut cleanly.</td></tr>
</tbody></table>After baking, I spread them with the filling, containing more coffee, more whiskey and more cream. What could possibly go wrong?<br />
<br />
The flavors do not go nearly far enough, that's what. Much too subtle, the flavors get absorbed by the oatmeal.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfxjc4_1_x4SDQZkbIixaNT7m4hn8X2qm_qhSPjTxUNLWl7yrmKa_687fCcjR4tlOvUUVYGJ_owXnDrgMy7Ecg5lOdRRJgk3ShpT8s87802Fp7l5QDqhXeWSVJ88CVLBM0qeXp7Sa5u6c/s1600/IMG_1901.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfxjc4_1_x4SDQZkbIixaNT7m4hn8X2qm_qhSPjTxUNLWl7yrmKa_687fCcjR4tlOvUUVYGJ_owXnDrgMy7Ecg5lOdRRJgk3ShpT8s87802Fp7l5QDqhXeWSVJ88CVLBM0qeXp7Sa5u6c/s320/IMG_1901.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just no twinkle to those raggedy-edged stars.</td></tr>
</tbody></table>Subtle flavors are not all bad. In fact, these blended so gently together, most of my taste-testers had trouble identifying the flavors. Maple was the most common guess; some others said "honey." Only one friend detected the coffee.<br />
<br />
These cookies are interesting in their own right. But as Irish Coffee cookies? They don't live up to their name.<br />
<br />
The recipe is <a href="http://abcnews.go.com/GMA/recipe?id=7288165">here </a>and <a href="http://hungrybruno.blogspot.com/2009/04/irish-coffee-crunchies.html">here</a> (a review similar to mine).Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-20612350044901533882011-10-26T16:49:00.000-07:002011-10-26T16:50:23.612-07:00#34 Lemon Thins 1976<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8BPunbU5v-SirxH3tq6Y0090AYPcNLINaHiCnA2mfg1LysK03yi0LCWS672pswThlOdaxN9p6slqiep2qBwI_qEIU9EwSt0Snqw-OPhz0zMUBkkEB_jMFdGNwkhT9DwkpMVZDG6WQcyi/s1600/IMG_1885.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8BPunbU5v-SirxH3tq6Y0090AYPcNLINaHiCnA2mfg1LysK03yi0LCWS672pswThlOdaxN9p6slqiep2qBwI_qEIU9EwSt0Snqw-OPhz0zMUBkkEB_jMFdGNwkhT9DwkpMVZDG6WQcyi/s400/IMG_1885.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Light, lemony, and hardly any calories per cookie.</td></tr>
</tbody></table>My dad planted a Meyer lemon bush in our back yard before I was old enough to notice that it didn't <b>always </b>grace the northwest corner. Each time I have visited, I have filled empty space in my suitcase with as many lemons as would fit. Thank you, Southwest, for letting me check that heavy bag!<br />
<br />
At home I would wash the best ones to keep for zesting and to cut slices for iced tea, whiskey sours and the like. The big ones, with less than beautiful skin, I'd squeeze, then freeze the juice in ice cube trays. I'd have the best acidic flavoring for soups, sauces, pies, seafood. Really, almost anything tastes better with lemon juice.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigjB-EqEkMrQsekkU9WFoMaU04Akuow5DT9Rs9m6Xj-p1A84b58QBFS0OeCC8yWFLDNjRvNLJeYTTHtbm7HGZ39Ivo7VveM-HF03NO6A2acs3jzfXBy97tssum8VXdJhCO0Vu1gpNBjFQ/s1600/IMG_1864a.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigjB-EqEkMrQsekkU9WFoMaU04Akuow5DT9Rs9m6Xj-p1A84b58QBFS0OeCC8yWFLDNjRvNLJeYTTHtbm7HGZ39Ivo7VveM-HF03NO6A2acs3jzfXBy97tssum8VXdJhCO0Vu1gpNBjFQ/s320/IMG_1864a.jpg" width="219" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not much batter means really thin cookies.</td></tr>
</tbody></table>Lemon Thins are cookies pretty much made of lemon zest. OK, there is sugar and flour and butter, but not much. Notice that the batter, with all ingredients added, doesn't reach the widest part of the mixing bowl. Yet, the recipe makes four (count 'em') dozen cookies. Not getting fat on these puppies.<br />
<br />
Really, these cookies are mostly lemon zest, and they taste it. Some also call them "elegant," for their lightness - both texture and color. The egg-sugar-vanilla combo wants several minutes of beating to turn it almost white and turn it to "<a href="http://www.joyofbaking.com/other/glossaryQ-Z.html">ribbon texture</a>." That's when you lift the beater and a continuous ribbon of batter flows 8 or so inches back into the bowl. The ribbon is supposed to hold its shape for a few seconds before flowing into the rest of the batter.<br />
<br />
You can tell when you've reached this stage because, much like egg whites that have been whipped well, the whole bowl of batter develops ridges while being mixed. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9PDxKDnHLYW3fYci8-V_8DyFPS7XEFWKHRhEQJKQ6Wg6-9hYA5FZCNCx1n15iBYfKEJEQPppy8m__lwv86BFZaYU9IDRabfVbH6N8TtiE-eI4WHhLdKdNHX1nrJNKcPMerUOF25XygaX/s1600/IMG_1866.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9PDxKDnHLYW3fYci8-V_8DyFPS7XEFWKHRhEQJKQ6Wg6-9hYA5FZCNCx1n15iBYfKEJEQPppy8m__lwv86BFZaYU9IDRabfVbH6N8TtiE-eI4WHhLdKdNHX1nrJNKcPMerUOF25XygaX/s320/IMG_1866.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See the creases in the batter while mixing? <br />
A sign of "ribbon texture."</td></tr>
</tbody></table>Next, drop teaspoonfuls of the batter onto a buttered cookie sheet and flatten into circles. The trick to the flattening exercise is to use a wet spoon. A wet finger (choose which one, depending on your mood) works as well.<br />
<br />
The moisture not only keeps the dough from sticking to your flattening tool, but keeps the cookies cool and slows the baking process. The wet cookies have a lighter ring around the edges compared to the ones I forgot to wet.<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_4r2n104hbzVUS7MGH7WbUFVLVcwi-pwlGMYiLxfE0yJT6h7rYpkdONTE0hjc4al_DXyI_ebCBMW0WA5XXkSLeROksURc6kBaCTKOAnEUyEQTTjYlaQWA41v_cZ6ZlA7uSH3K9GZyk1B/s1600/IMG_1879b.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_4r2n104hbzVUS7MGH7WbUFVLVcwi-pwlGMYiLxfE0yJT6h7rYpkdONTE0hjc4al_DXyI_ebCBMW0WA5XXkSLeROksURc6kBaCTKOAnEUyEQTTjYlaQWA41v_cZ6ZlA7uSH3K9GZyk1B/s320/IMG_1879b.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wet one on top.</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuThY-nYPGkHZfS5GUTvDiDDKhFqgV5SAx_Tz0Em0Sel3uABP366JgqbDGXTLWSqPIoEiRysfnu38nES0Zqbfbp7EIDnFVQT2McBhOKeiu_z84XK-W8Ua7A5PfChjcDyzya6O9_ebTwHH/s1600/IMG_1880.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpuThY-nYPGkHZfS5GUTvDiDDKhFqgV5SAx_Tz0Em0Sel3uABP366JgqbDGXTLWSqPIoEiRysfnu38nES0Zqbfbp7EIDnFVQT2McBhOKeiu_z84XK-W8Ua7A5PfChjcDyzya6O9_ebTwHH/s320/IMG_1880.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ditto after baking.</td></tr>
</tbody></table><br />
Next comes the crucial timing to get these disks off the sheet. The recipe says to give them a minute to cool. I'd start removing them after 45 seconds. Use a super-thin metal spatula to get all the cookie off in one piece. The last few are the most challenging, as they have hardened onto their surface, and want to argue with you about your intentions. Move quickly.<br />
<br />
<br />
<br />
If I made these again, I'd put them on buttered parchment. Can't say if I'll make them again, though. I wanted to send a treat to a friend by mail. Too bad this was the cookie I made that week. In spite of my careful packaging, they arrived in pieces. Better cookie topping than cookie.<br />
<br />
The recipe is <a href="http://www.foodchannel.com/recipes/recipe/lemon-thin/">here </a>and <a href="http://www.atthebakersbench.com/2008/12/12-cookies-of-christmas-day-12-lemon.html">here</a>. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-75369678491561262632011-09-30T15:42:00.000-07:002011-09-30T15:42:49.374-07:00#33 Almond Bolas (Portuguese Almond Cookies) 1975<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUS7b-6tZy-rGlX_C8Rh3ERtD1S7nwEPncug_zLlmnbTYnQipIQbH-QKSnh_R_gRlHXFnSn_m4OV3dIRbrfcFPQMIjX1LkQgLM63biWYRtf1_5VGQs28d-oLN8Mwpc7qJycK5e5e0FdHhD/s1600/IMG_1857.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUS7b-6tZy-rGlX_C8Rh3ERtD1S7nwEPncug_zLlmnbTYnQipIQbH-QKSnh_R_gRlHXFnSn_m4OV3dIRbrfcFPQMIjX1LkQgLM63biWYRtf1_5VGQs28d-oLN8Mwpc7qJycK5e5e0FdHhD/s320/IMG_1857.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three almond balls (<i>bolas</i>) in a row.</td></tr>
</tbody></table>"This one is good," my sister-in-law Jill told me. She tried not to express too much surprise, but I have regaled her with too many tales of failed cookies. And forced her to eat a few duds. I was glad this one made the grade. I liked it, too.<br />
<br />
You might think I am a hopeless romantic to fall for another almond cookie. (Italy, almond cookies. Almond cookies, Italy.) The fact is every country that can grow almonds has its special recipes for almond cookies. Portugal is no exception.<br />
<br />
The ground blanched almonds combine with dry bread crumbs, then the usual sugar, egg whites and almond extract. The dry bread crumbs are key. When the cookies are fresh from the oven, the bread crumbs add a perfect crunch to their rustic, nutty texture.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXp-8OqEFKvgrZt3VTyyX_O5RE-zBgKfIGGPFUFiTAZPivZY0PhKnJ3WDUSNFsNT4SZBp0QTST2LeN5Ns0x33wlq-D3FIsmkkmLb4_BYwsx4sB0At7LPry2pmFdVZ-aMzsX8Oyi_lLFFB/s1600/IMG_1846.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXp-8OqEFKvgrZt3VTyyX_O5RE-zBgKfIGGPFUFiTAZPivZY0PhKnJ3WDUSNFsNT4SZBp0QTST2LeN5Ns0x33wlq-D3FIsmkkmLb4_BYwsx4sB0At7LPry2pmFdVZ-aMzsX8Oyi_lLFFB/s320/IMG_1846.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Holes in the center ready for filling.</td></tr>
</tbody></table>These cookies don't "drop." You roll them in a ball (<i>bola</i>) and press a hole in the center, as for jelly-filled thumbprint cookies.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-cNnZdrB3vIWJ17gLuXP1UEzUIadkFEOKo0NFn1OEqm0SW2sBx66rG_KTAtvtDpkXXpVWcsrFkIHUj-ACzDFXlrYw4I3zDU015BwtZ2EhRNbVTX83_XpV2INXi1NFeDfm-y1nh2E1xRY/s1600/IMG_1847.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-cNnZdrB3vIWJ17gLuXP1UEzUIadkFEOKo0NFn1OEqm0SW2sBx66rG_KTAtvtDpkXXpVWcsrFkIHUj-ACzDFXlrYw4I3zDU015BwtZ2EhRNbVTX83_XpV2INXi1NFeDfm-y1nh2E1xRY/s320/IMG_1847.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg yolk (and a bit of white) fill each hollow before topping<br />
with a whole blanched almond.</td></tr>
</tbody></table>The almond on top is way more appealing for the egg yolk mixture that gets poured into the center of the hole. These egg centers add an impressive sun-yellow accent. And don't they look great on my friend Nancy's Fiesta ware?<br />
<br />
<b>Note:</b> Bake these just before serving. The bread crumbs seem to absorb moisture and do not maintain their crispness the next day.<br />
<br />
The recipe is <a href="http://cookies%20home.comcast.net/%7Eeastmoreland/fooddoings/cookies.doc">here </a>and <a href="http://potpourriwithrosemarie.wordpress.com/2011/01/20/portuguese-cookies-that-taste-chinese-from-the-gourmet-cookie-book/">here</a>.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com1tag:blogger.com,1999:blog-8647314368749783621.post-76778941600669093722011-09-24T21:52:00.000-07:002011-09-24T21:52:07.570-07:00Not in a Cookie MoodThe past three weeks have posed many emotional challenges. The most recent and personal involved a search for the best assisted living situation for my mom. She is 99, in a wheel chair, and the 24-hour care she has received in her home for the past 18 months is prohibitively expensive. What to do?<br />
<br />
I recently realized that letting her run out of money and going on state Medicaid was not an option. In that case, she could only choose among skilled nursing facilities with available "medicaid beds," but not among the many assisted living homes she can choose as a private-pay patient. I needed to find care for her before her savings was depleted and use her home as a rental toward her expenses.<br />
<br />
I have spent the last month doing just that. I met with placement specialists who have shown me adult family homes in Seattle and equivalent homes in the Bay Area, where Mom has always lived. I selected one, and moved my mom there last week. All a very difficult process, my mom is grieving the loss of her home and familiar surroundings.<br />
<br />
I am left wondering how else I could have solved a problem that my mom never anticipated, was not willing to contemplate herself before this, and is no longer able to decide for herself. I had no choice but to "woman up." I had to decide for her, and face the consequences, whatever they may be.<br />
<br />
What does this have to do with cookies?<br />
<br />
No way I could have baked a batch of cookies during this time. No, I didn't have a lot of free time. But more than this, I didn't feel like it. Cookies didn't fit the mood.<br />
<br />
Cookies are whimsical, but I needed basic sustenance. Cookies are a special treat, but I needed emotional support. Cookies are the sugar and fluff, but I needed protein and vitamins. Cookies epitomize a light, carefree afternoon tea. My days were emotionally charged, made heavier by my mom's sadness at leaving her home.<br />
<br />
I consoled and cajoled to cast the move, the only option, as an opportunity for more social stimulation, more exercise and time spent outdoors, but still carried the guilt of my mom's sadness. All the while, I couldn't imagine mixing a batch of cookies.<br />
<br />
Cookies don't mix well with guilt, indecision, low energy levels, or sadness. I'll make cookies when the decisions are made, the move is over, and a faint hope emerges that Mom is settling into the next chapter of her life. I'll make cookies when life seems normal at home again. I'll make cookies when my mood lightens, when I regain some happy energy, when I feel more confident that this was the right choice.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com3tag:blogger.com,1999:blog-8647314368749783621.post-72423263029447558352011-09-01T14:27:00.000-07:002011-09-01T14:27:01.352-07:00#32 Kourambiedes (Greek Butter Cookies) 1974"I have to say..." Susan paused with her hand stuck in grasp position as she gazed down at my most recent offering at knitting group. "They look a lot like breasts."<br />
<br />
The rest of us stared at the sugar-dusted mounds with a whole clove in the center of each one. Sure enough.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQA0s-61g5Af4qQaz0RduTRY1E2YQotoBEVv9G3fHtVzF1XSAfHkvgXRDsbksiaqRTburjcBIEpRRz99VVK76PATrRh8ZGlj-3BZgEuYs9UxcB7ymnVOoJgdirRQF5y-zZ2_SMMxx-asx/s1600/IMG_1722.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQA0s-61g5Af4qQaz0RduTRY1E2YQotoBEVv9G3fHtVzF1XSAfHkvgXRDsbksiaqRTburjcBIEpRRz99VVK76PATrRh8ZGlj-3BZgEuYs9UxcB7ymnVOoJgdirRQF5y-zZ2_SMMxx-asx/s400/IMG_1722.JPG" width="400" /></a>Recalling my August 22 rant about crumbly, fragile cookies, here is a case in point. Although the editors call them "tender" and "buttery," the less flowery term is "fall-apart."<br />
<br />
Maybe I don't know how to eat a "delicate" cookie delicately. These make either a mess or a hazard. If you bite in, the crumbs go down your shirt. If you pop the whole thing in the mouth at once, the crumbs stick to every moist surface. Don't breathe in, whatever you do. The crumbs could choke you!<br />
<br />
What makes this cookie too much to bear, though, is the whole clove that is placed in the center of each one. The recipe says to remove it before eating the cookie!<br />
<br />
I really felt stupid telling friends to remove the clove from the ridiculously delicate cookie before eating it. Some in mid-bite. Some I forgot to tell. Oops. Having trusted me until now, they figured what the hell, everyone eats baked cloves, right?<br />
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Have you ever eaten a whole clove? Well, it's not as dramatic as you might expect. A little crunch, a little intense flavor, a little numbness of the tongue wherever you bit down. No lasting scars. But a good cookie experience it does not make.<br />
<br />
The recipe is <a href="http://diningwithdusty.blogspot.com/2011/01/butter-me-happy.html">here</a>. A recipe made with ground cloves and proportionately more almonds is <a href="http://www.thestar.com/living/recipes/article/893243">here</a>.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com1tag:blogger.com,1999:blog-8647314368749783621.post-65623655083626439402011-08-25T22:15:00.000-07:002011-08-25T22:15:02.842-07:00#31 Crescent Cheese Cookies 1973<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDw_xFywj97C4hVPRSyi7BBNJyEf6pnuX9f3QeNfkQ-11MaIONtq4B3T46dsaguK8FrI7CAUh1na5-gIuw-TyCdBcNDtVXmKgsu39VCcdyLSgos290so_8eza_O3aXUy91Krm1AywTPt1W/s1600/IMG_1709.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDw_xFywj97C4hVPRSyi7BBNJyEf6pnuX9f3QeNfkQ-11MaIONtq4B3T46dsaguK8FrI7CAUh1na5-gIuw-TyCdBcNDtVXmKgsu39VCcdyLSgos290so_8eza_O3aXUy91Krm1AywTPt1W/s320/IMG_1709.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crescent Cheese Cookies--prettier than they are tasty. <br />
I left off the powdered sugar dusting for the photo.</td></tr>
</tbody></table>Cookies with no sugar? It is not the same confection if all the sugar is powdered and sifted over the top. Feels like they're putting one over on me. This "cookie" is dough and filling. That's just not a <i>real </i>cookie.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimviyOJvBdOZXIVLzIbFaPeIfcRkWcVpeKOvH_vWdE2o4R_TZ1VqFB6n_f03h308rQ9RlVMK_XFflqf3Lttoqi5ZgbOw1-IUbryhhD7PZLuqXYhhgLmXhjXioQ5sHOWMwovW_aa6xINpIK/s1600/IMG_1697.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimviyOJvBdOZXIVLzIbFaPeIfcRkWcVpeKOvH_vWdE2o4R_TZ1VqFB6n_f03h308rQ9RlVMK_XFflqf3Lttoqi5ZgbOw1-IUbryhhD7PZLuqXYhhgLmXhjXioQ5sHOWMwovW_aa6xINpIK/s320/IMG_1697.JPG" width="320" /></a><br />
It is the dough that has no sugar. As if rolling out tiny pie crusts, you roll out 3" rounds or squares of dough, or cut a larger rolled piece of dough with cookie cutters. You put a half teaspoon of jam on each dough shape. Then, you fold the dough to enclose the jam. Crimp hard--trust me, the jam does not appreciate confinement and tries to escape. Then, roll into a crescent shape. They look like potstickers, except they are baked and drier on the outside.<br />
<br />
An unusual dough ingredient is "pot cheese," which also goes by the name "basket cheese." "Farmer's cheese" also is an acceptable substitute. Pot cheese is a dry curd that breaks into tiny bits if sieved, but who wants to force rubbery cheese through a sieve? It breaks into little bits just the same when pulsed in a food processor. That's my preferred method of pulverizing the curds.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDB3KplBZ1UkQN4zSDmPj9mFpz3tHyOPfGjd5pJuNK6UWYdxtPZp63o9VWoybPHLHQNyp8ewXmTcFxX5M_A_Cosb3j93G7UXAEAuIru4ZNpHMeistKG2j8yHkN51CfgUHjxjit1oQAjvbo/s1600/IMG_1701.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDB3KplBZ1UkQN4zSDmPj9mFpz3tHyOPfGjd5pJuNK6UWYdxtPZp63o9VWoybPHLHQNyp8ewXmTcFxX5M_A_Cosb3j93G7UXAEAuIru4ZNpHMeistKG2j8yHkN51CfgUHjxjit1oQAjvbo/s320/IMG_1701.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maury Island blueberry jam is the best part.</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJ6ars0ws7QRJZDgrbBuLiIE_SjkvmJNR8yCKTQnBkJKE-mLhRFh_29V_fYIHpDLVehe6OLs0VWzJHknwGHQf02oZVv23HKjXtP1OeKUAWftZBMH_m4zaFPXuIfthp3mUb_6_chWfOG3A/s1600/IMG_1702.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJ6ars0ws7QRJZDgrbBuLiIE_SjkvmJNR8yCKTQnBkJKE-mLhRFh_29V_fYIHpDLVehe6OLs0VWzJHknwGHQf02oZVv23HKjXtP1OeKUAWftZBMH_m4zaFPXuIfthp3mUb_6_chWfOG3A/s320/IMG_1702.JPG" width="320" /></a> I still don't know what effect cheese has on dough, but while researching this very question I was amazed to learn that eating cheese helps you sleep. It contains tryptophan, the same amino acid in turkey, that relieves stress and induces sleep. In my Italian family, a plate of cheese often accompanied dessert. No wonder those uncles fell asleep right at the dinner table.<br />
<br />
Even more exciting, I learned that different cheeses cause different types of dreams. Participants in a <a href="http://www.npr.org/templates/story/story.php?storyId=4851485">British study</a> who ate cheddar cheese tended to dream about celebrities. Those who ate Blue Stilton had very vivid dreams, such as one study participant who dreamed about vegetarian crocodiles who were upset they couldn't eat children. And I swear I am not making this up. (Thank you, Dave Barry.)<br />
<br />
I wonder what kinds of dreams are caused by pot cheese?<br />
<br />
Where was I?<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dqFCj8zcjHVl4LBLO0IwzIrMQlzoaJtLdnSqj2MtVowzBokquFCB3aFmbcB9xZw-ewBkk_Ivv9EZ_Tv_1ZbCGsKebbvUtQFowhuSy6GgPj3zKdwmk_VhH8iSG-uPExWewyo8dqvwWmmq/s1600/IMG_1706.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dqFCj8zcjHVl4LBLO0IwzIrMQlzoaJtLdnSqj2MtVowzBokquFCB3aFmbcB9xZw-ewBkk_Ivv9EZ_Tv_1ZbCGsKebbvUtQFowhuSy6GgPj3zKdwmk_VhH8iSG-uPExWewyo8dqvwWmmq/s320/IMG_1706.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jam wants to escape the dough during baking.</td></tr>
</tbody></table><br />
Oh, yeah. The verdict on these "cookies"? Glorified pop tarts. I used the rest of the dough as a pie crust.<br />
<br />
The recipe is <a href="http://smittenkitchen.com/2010/12/crescent-jam-and-cheese-cookies/">here</a>.<br />
Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com0tag:blogger.com,1999:blog-8647314368749783621.post-11833335579632093722011-08-22T04:47:00.000-07:002011-08-22T04:47:32.050-07:00Cookie CounterpointSometimes I walk into my kitchen and baking cookies seems trivial in the face of other life issues. World finance and famine aside, life is hard emotionally right now. Family members struggle with health issues, change and loss. My most stressful responsibility is managing my mother's care in a city a thousand miles away. I call her every day, pay her bills, and coordinate doctor visits, house repairs and medication orders with her care-givers. I feel tense a lot. <br />
<br />
My blog began because I had trouble concentrating on writing about issues important to me. I had been writing regularly and bringing articles to a weekly writers' workshop for critique. After my mother's illnesses, my creative energies had stalled. My mind spun around friends and relatives far away. But I needed to keep busy and I wanted to keep writing, honing the craft.<br />
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A cookie blog seemed the perfect choice. Busy-making, focused on a positive change (to lose 10 pounds), it seemed a less demanding writing project. I could keep my mind off the rest of the world while I baked and blogged. But like the smell of forgotten cookies in the oven, the rest of the world seeps into my kitchen with me.<br />
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I think that's why I am grumpier than usual about cookies with inadequate instructions. I want to benefit by the experience of "experts" who compiled the book and tested each recipe. I don't know why I have to add more notes to theirs to get each recipe right. Similarly, it has taken trial and error to find the right care for my mother, understand the array of care systems, and the finances involved. Where are the well-tested "recipes" for choosing elder care? Where are the "notes" for how to finance it?<br />
<br />
I find I prefer cookies with a firm texture rather than those with a fine crumbly dough. I have no patience with a cookie that falls apart as you bite in. The health of family and friends is fragile enough. I crave strength in my cookies and the symbols of strength in my life. Beyond firm cookies, I appreciate the love and support my husband gives me, a continual source of strength.<br />
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Last week, I boxed two batches of my very firmest cookies to send to a close family friend who has cancer. A bit of therapy for me, a bit of love and support for the family. They will need to be strong in the weeks ahead.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com1tag:blogger.com,1999:blog-8647314368749783621.post-58282118089052917962011-08-11T21:41:00.000-07:002024-01-23T11:16:47.471-08:00#29 Gianduia Brownies 1998<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nqyYS8_FHuNNynAuYwfHfrfFWOqAALJNopfG5B4rw7loFYjkwlN0kWeuO0bc0yQVs0Lh5aK4R9nOzEjYKP7CrTDxiIYJnA52IAgafPXxaRPE84cUgg8L_I0XI2V0ooac8kXHzAu3t9Yy/s1600/IMG_1255.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJN6hKgsyLVoqpBcqwiyp37LMEi_iuK5XfRktm-XtygNyDg4llgzeWvLMXJdZ2MPNS_NowTh4s8JZ9_NxR63BfRW9hqjg7dngRWyknjfoQirmgynzkPM7NyxHTF_THVg08wiVP_M6LboZm/s1600/IMG_1259.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJN6hKgsyLVoqpBcqwiyp37LMEi_iuK5XfRktm-XtygNyDg4llgzeWvLMXJdZ2MPNS_NowTh4s8JZ9_NxR63BfRW9hqjg7dngRWyknjfoQirmgynzkPM7NyxHTF_THVg08wiVP_M6LboZm/s320/IMG_1259.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hazelnut-studded Gianduia Brownies, dense and moist.</td></tr>
</tbody></table>
<br />
When a flavor combination is right, the entire palate seems to come alive with sweet satisfaction. That is the effect of these brownies at first bite.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nqyYS8_FHuNNynAuYwfHfrfFWOqAALJNopfG5B4rw7loFYjkwlN0kWeuO0bc0yQVs0Lh5aK4R9nOzEjYKP7CrTDxiIYJnA52IAgafPXxaRPE84cUgg8L_I0XI2V0ooac8kXHzAu3t9Yy/s1600/IMG_1255.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nqyYS8_FHuNNynAuYwfHfrfFWOqAALJNopfG5B4rw7loFYjkwlN0kWeuO0bc0yQVs0Lh5aK4R9nOzEjYKP7CrTDxiIYJnA52IAgafPXxaRPE84cUgg8L_I0XI2V0ooac8kXHzAu3t9Yy/s320/IMG_1255.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brownies lifted from pan by their parchment.</td></tr>
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Not your ordinary walnuts in these brownies. Instead, roasted, peeled hazelnuts and a bit of Nutella (a hazelnut-chocolate spread), enhance the nuttiness. Both bittersweet chocolate and milk chocolate add to the depth of flavor. I did a double-take as I bit in. These weren't what I expected, but in a good way. They take brownies to a new level.<br />
<br />
In the interest of full disclosure, these are not cake-like in texture. They are dense brownies, my personal preference, and are best topped with your favorite vanilla ice cream. Go ahead and add some brandy or a favorite liqueur, too. The flavor holds up to it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlaAptDa9THCGrpCS11N6cWU2L0VKKV8BqXLzzIh3BwkGkDTT8e9jylM2VZqCoZBKCK0KV0WXjxk8EepQOwX5UZ39ZQBVddS9F6KRjg_GuWZd9N-q2g9qRr4Esv1ICqw3eJCGv34XMg16/s1600/IMG_1113.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlaAptDa9THCGrpCS11N6cWU2L0VKKV8BqXLzzIh3BwkGkDTT8e9jylM2VZqCoZBKCK0KV0WXjxk8EepQOwX5UZ39ZQBVddS9F6KRjg_GuWZd9N-q2g9qRr4Esv1ICqw3eJCGv34XMg16/s320/IMG_1113.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hazelnuts, roasted and peeled enough.<br />
We don't need to get crazy about those skins.</td></tr>
</tbody></table>
I admit the hazelnut processing was not my favorite. I nearly burned the nuts during roasting, and removing the skins involves rubbing them vigorously with a towel, thus littering a perfectly clean towel with skin bits. Not nearly as easy as blanching almonds. For the first batch, I ended up scraping some skins off with my finger nails. Yuk.<br />
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These brownies are also time and temperature sensitive. My first batch (donated for an auction) was a bit dry after baking for 30 minutes.<br />
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These deserved a second try.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNSKsKRI9LfaUWJWfKNtxsViphj5IZUOnUSWRGDQwEl_6MLim8fdcs0ueHk2ORnMcSVRrA7yyZ-CLIRrfh0dtsTkX5OAMZ22TxN9IP1VGVTiKf1PGbI7O2ox45DAAJTccO3s9zNm63iR7/s1600/IMG_1260.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNSKsKRI9LfaUWJWfKNtxsViphj5IZUOnUSWRGDQwEl_6MLim8fdcs0ueHk2ORnMcSVRrA7yyZ-CLIRrfh0dtsTkX5OAMZ22TxN9IP1VGVTiKf1PGbI7O2ox45DAAJTccO3s9zNm63iR7/s320/IMG_1260.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dense middle part did not rise as expected.<br />
Not to worry--flavor was dense and rich.</td></tr>
</tbody></table>
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I didn't want to leave the nuts raw--roasted nuts seem to explode with flavor compared to raw nuts. But this time, I wanted a gentle roast. As for coffee beans, if you roast nuts too dark, they make a bitter brew. For the second batch, I roasted the nuts for only 10 minutes, just until the smell wafted out of the oven. Then, I removed only about half the skins, whatever rubbed off easily. Everything else went into the food processor. <br />
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On this, my second try, I also watched the baking temperature like a sweet-toothed hawk. I baked at just <i>under </i>350 degrees and started checking for doneness (moist crumbs adhere to a toothpick) at the 20-minute mark. Due to the slightly lower temperature, though, they needed the full 30 minutes and had some dense spots that barely rose. Guess I should have at least started them off at the right temperature to get the rise going.<br />
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Vigilance paid off, though. Full-flavored <b>and </b>more moist, my gardening potluck friends loved them.<br />
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<b>Technique Note: </b>On episodes of the Test Kitchen, I've seen the chefs start baking at one temp, then lower the oven temp for the rest of the cooking. Even with cookies, not just pies. Yet, I've never seen that instruction in a cookie recipe. I'll take that hint and try it for the third batch. <br />
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Because there <i>will </i>be a next time. And a next time...<br />
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The recipe is <a href="http://leitesculinaria.com/59891/recipes-gianduia-brownies.html">here</a>, <a href="http://www.food.com/recipe/gianduia-brownies-39229">here</a>, and <a href="https://www.epicurious.com/recipes/food/views/gianduia-brownies-14906">here</a>.Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com1tag:blogger.com,1999:blog-8647314368749783621.post-22472623452179232472011-08-09T22:39:00.000-07:002011-08-09T22:39:36.740-07:00#30 Dutch Caramel Cashew Cookies 1970<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYfHwawGcHPqx4I_SCDoGB2TWC1L2LmhXLBsfEufOxt4ZZifNaLuClae_eHNscAzuTIQs8CNCdK6gB60iWWRmtgDxtxKoJsFmUFsN7u5jc-xsLmKpfu0445P4M3LuFkAAcXLVWq2Qrgub/s1600/IMG_1547.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYfHwawGcHPqx4I_SCDoGB2TWC1L2LmhXLBsfEufOxt4ZZifNaLuClae_eHNscAzuTIQs8CNCdK6gB60iWWRmtgDxtxKoJsFmUFsN7u5jc-xsLmKpfu0445P4M3LuFkAAcXLVWq2Qrgub/s320/IMG_1547.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freckled cookies! An inviting praline shortbread.</td></tr>
</tbody></table>Have you ever made pralines? Neither had I--until this recipe. Praline is basically sugar and water (and for this recipe, cream of tartar) cooked in a saucepan until it is the color of your average Irish Setter. Then you add the well-chopped nuts, cashews in this case, and spread it on a buttered surface to set. <br />
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This whole process results in a crisp and flat nut brittle that you can break up to add to a dough. It is kind of like making your chocolate chips from scratch, but I haven't seen praline chips ready to eat in my bakery aisle. The step is necessary.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vPsKryNnmFXnNMcNDxcCa7Y_bhY_a2F1XEFWeJLE5CwzHGwa3hfeYokJNE0VuablHchnTkki4LjMo9h2VC0l0E_7fjqjyJhyphenhyphen1XQiPOrMyrpYyvz495r02Dbci2akHsiEJ8oenMastWMN/s1600/IMG_1527.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vPsKryNnmFXnNMcNDxcCa7Y_bhY_a2F1XEFWeJLE5CwzHGwa3hfeYokJNE0VuablHchnTkki4LjMo9h2VC0l0E_7fjqjyJhyphenhyphen1XQiPOrMyrpYyvz495r02Dbci2akHsiEJ8oenMastWMN/s320/IMG_1527.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Praline with chopped cashews <br />
spread on buttered parchment paper.</td></tr>
</tbody></table><b>Supply Note: </b>The recipe wants you to spread the praline goo onto buttered aluminum foil, but I prefer parchment paper. I only sliced through the paper a few times while I cut the praline into bits.<br />
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<b>Nut Note: </b>The recipe calls for salted roasted cashews. If you use unsalted roasted cashews, add a teaspoon of salt to the praline mixture.<br />
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Once the praline cools, two-thirds of it gets crumbled into the shortbread-type cookie dough, and a bit more goes on top.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgX29UrM6FCYroz-r0PTOf9CAx_99GdVEn9sABh3V1MO1ySrkb3fWpZzObYxNlnkz2-k_h64GjhbGHjgl-ytHZDaE-EADHLRELMUgWFU8psjl72m-qyyf-y2nlhCm8Q1KwVDl7F2RWR7tZ/s1600/IMG_1531.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgX29UrM6FCYroz-r0PTOf9CAx_99GdVEn9sABh3V1MO1ySrkb3fWpZzObYxNlnkz2-k_h64GjhbGHjgl-ytHZDaE-EADHLRELMUgWFU8psjl72m-qyyf-y2nlhCm8Q1KwVDl7F2RWR7tZ/s320/IMG_1531.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough dipped in praline topping.</td></tr>
</tbody></table><br />
Here's the magic. The topping doesn't just sit on top in lumps; it melts flat into the surface of the cookie and forms a sort of freckled appearance. The praline bits maintain a little gloss that flirt with your taste buds. <br />
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<b>Technique</b>: Sprinkling the crumbs over the top, as instructed, spreads praline all over the cookie sheet, at least when I do it. I prefer to dip the bits of dough into the praline. More precise, less mess and waste.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXRxeGwzwCqb_gzXs9mmzyqLMlaLdjQaE7p6Wi7hJpRZcbyFVmMmlGoLv95dFxtbb_LmqNzJz0PBaiaf9ZvfUBpFT0o39bxX4kBIqoFyoQTI04DO6KTIPJOPT73hICytWPRzx-DX0ABS4/s1600/IMG_1535.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXRxeGwzwCqb_gzXs9mmzyqLMlaLdjQaE7p6Wi7hJpRZcbyFVmMmlGoLv95dFxtbb_LmqNzJz0PBaiaf9ZvfUBpFT0o39bxX4kBIqoFyoQTI04DO6KTIPJOPT73hICytWPRzx-DX0ABS4/s320/IMG_1535.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Praline melted after baking.</td></tr>
</tbody></table>The taste? A lovely caramel-vanilla cookie. This shortbread dough holds together, making these cookies travel-worthy. The praline bits add just the right amount of texture.<br />
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Dutch Caramel is less chew and more crunch than caramel candy. No dental filling risk, but those little crumbles can stick to the teeth just a little. Let's say they <b> linger </b>in the mouth, just enough to prolong the cookie flavor. I'm sold.<br />
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The recipe is <a href="http://www.food.com/recipe/dutch-caramel-cashew-cookies-343859">here</a> and <a href="http://nofearentertaining.blogspot.com/2008/12/12-days-of-cookies-gourmet-cookie_10.html">here</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com1tag:blogger.com,1999:blog-8647314368749783621.post-49292171710374765892011-08-02T09:51:00.000-07:002011-08-02T09:51:29.550-07:00Potlucks and Parties and Buffets - Oh, My!<div style="font-family: inherit; margin: 0pt 0pt 10pt;"><span style="font-size: small;">My week: Singing at a music camp for adults. When not singing, we are eating and wine-tasting. </span><br />
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<span style="font-size: small;">The setting is Whitman College in Walla Walla, Washington, home of dense, nuanced wines, which flow each evening at the "Fermata Bar" on the campus lawn. Buffet meals in the college cafeteria, and the food is good (really). What to do when faced with lots of easy-to-eat calories?</span><br />
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<span style="font-size: small;">In general, potlucks, parties and buffets can be especially treacherous for people who love food but want to cut back. So many new things to try, and so many that didn’t require any work on my part. Parties and buffets make food way too easy to eat. Nothing--not even preparation time--stands between my mouth and the food</span><span style="font-size: small;"> except some good strategizing.</span><br />
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<span style="font-size: small;">Remembering that my stomach is only as big as my fist, I have to be picky about what goes down the hatch. Here are some of my favorite strategies:</span></div><ul style="font-family: inherit;"><li><span style="font-size: small;"><span style="font-weight: bold;">Only a spoonful.</span> If I don't know </span><span style="font-size: small;">I'll really like something, I take as little as a teaspoonful on my plate. I can always go back for more of something very special. Meanwhile, I won't feel I have to eat a lot of something that is not to my liking, just to "clean my plate."</span></li>
</ul><ul style="font-family: inherit;"><li><span style="font-size: small;"><span style="font-weight: bold;">One-inch rule.</span> I put food on my plate that is no more than one inch high. When you look at your plate from above, it is hard to notice the heap of calories you are serving yourself. I lift the plate to eye level once in a while to make sure I have not served twice as much as I intended. This also keeps me from putting a slice of carb-filled bread on top of an otherwise more healthful plate.</span></li>
</ul><ul style="font-family: inherit;"><li><span style="font-size: small;"> <span style="font-weight: bold;">Can I see my plate?</span> I leave the buffet table when I can still see my plate. This means that I leave the rim uncovered and different dishes are spaced around the plate without running into each other. Remember the picky child who doesn't want her food to touch? I try to let that be me. I automatically eat less this way.</span></li>
</ul><ul><li><span style="font-size: small;"><b>Notice what is served last. </b>Especially at a restaurant buffet, the least expensive items usually are placed early in the line and the pricier and often healthier items (lean protein and veggies) come at the end. The exceptions are salad items, which are filling and good for me with a vinaigrette dressing (low on oil). White or thick dressings, such as ranch or blue cheese (which I love), can wreck good salad intentions. </span></li>
</ul><b></b><ul><li><b>Go to the line after the rush.</b> This one is risky - my favorite dish might be gone. But here's the deal-making advantage. If I wait behind others and I'm standing next to food I don't really want to eat, I might figure, shoot, I might as well spoon some greasy potato salad onto my plate, since I'm waiting. If I go later, I have the entire table in front of me and a clear shot at my favorite item. I can see what's coming, and I'm not tempted to take something I would normally pass by. </li>
</ul><ul></ul><ul><li><b><span style="font-size: small;">Ask: Will I remember this food tomorrow? </span></b><span style="font-size: small;">If your food choice is not memorable, it is just so much fuel to support my activities until my next meal. What will I work off between this meal and the next?</span></li>
</ul><span style="font-size: small;"> </span><b><span style="font-size: small;"></span></b><ul><li><b><span style="font-size: small;">Eat only what is worth the calories.</span></b><span style="font-size: small;"><span style="font-weight: bold;"> </span>All the other strategies are in service of this one. </span><span style="font-size: small;"> I try to survey the table first, find what appeals the most, and I skip most of everything else. </span></li>
</ul><ul></ul><ul></ul><div style="font-family: inherit; margin: 0in;"><span style="font-size: small;">I use these strategies most of the time so that I can make an exception for something great and memorable. Otherwise, extra calories aren't worth the momentary gratification. </span><br />
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<b><span style="font-size: small;">What do you do to manage calorie intake at a buffet?</span></b></div>Karen Brattesanihttp://www.blogger.com/profile/17101610202577840430noreply@blogger.com1