April 4th, 2006 by alice
Tags: Browned, Butter, Cookie, Dreams, Scandinavian
INGREDIENTS
- 1cupunsalted butter
- 3/4cupsugar
- 1egg yolk
- 2teaspoonsvanilla extract
- 1/2teaspoon freshly groundcardamom
- 1/8teaspoonsalt
- 2cupsall-purpose flour
- 1egg white
- 1/3cup blanchedwhole almonds
- 1/2cuppowdered sugar
DIRECTIONS
- In a heavy skillet, over medium-low heat, without stirring, melt the butter and allow it to brown (it should take about 15 minutes).
- Strain the browned butter through a fine sieve into a metal mixing bowl.
- Place over a bowl of cold water and chill until firm.
- Stir in the sugar, egg yolk, vanilla, cardamom, and salt.
- Beat until light and fluffy.
- Preheat oven to 350 F.
- Slowly blend in the flour until the dough is well blended and smooth.
- Roll the dough into small balls, using about 2 measuring teaspoons of dough for each one.
- Place the dough balls on ungreased baking sheets.
- Dip the almonds into the egg white, then press one into the centre of each cookie.
- Bake for 12 to 15 minutes, until the cookies are set but not yet colored.
- Transfer to a wire rack and dust with powdered sugar.
- Approximately 70 cookies.
- Scandinavian Feasts.
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April 4th, 2006 by alice
Tags: Bars, Linzertorte
INGREDIENTS
- 3/4cupunsalted butter, at room temperature
- 1/2cupsugar
- 1largeegg
- 1cup groundtoasted hazelnuts(filberts)or almonds
- 1tablespoondark unsweetened cocoa
- 1/4teaspoon freshly groundnutmeg
- 1/4teaspoonground cinnamon
- 1/8teaspoonground cloves
- 1 1/2cupsall-purpose flour
- 1cupseedless raspberry jamor apricot jam
- confectioners’ sugar, for dusting
DIRECTIONS
- In a large bowl, cream the butter and sugar until smooth using an electric mixer or a wooden spoon.
- Add the egg and beat until light and fluffy.
- Stir in the nuts, cocoa, spices, and flour.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F.
- Lightly grease a 9-inch square baking pan.
- REMOVE one-third of the dough and return it to the refrigerator.
- Place the remaining dough between sheets of plastic wrap and roll out to make a 10-inch square.
- Remove the top sheet of plastic wrap and place the dough into the prepared baking pan, plastic up.
- Pull of the other sheet of plastic and with your fingers, press the dough onto the bottom and 1/2 inch up the sides of the pan.
- Spread the dough evenly with the jam.
- Place the RESERVED dough between 2 sheets of plastic and roll out to a 9 1/2 inch square with about 1/4-inch thickness.
- With a pastry wheel, cut into 1/2-inch strips.
- Place the strips in a crisscross fashion over the jam and press the ends onto the edges of the bottom crust.
- Bake for 40 to 45 minutes or until light brown.
- Cool in the pan on a wire rack.
- Cut into 2 1/4 inch squares.
- Dust with confectioners’ sugar.
- Makes 16 bars.
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April 4th, 2006 by alice
Tags: Chicken, Greens, Honey, Mustard, Sauce, Wilted
INGREDIENTS
-
Sauce
- 2tablespoonsDijon mustard
- 1tablespoonhoney
- 2teaspoonssoy sauce
- fresh ground pepper
-
Chicken
- 2tablespoonsvegetable oil
- 1/2red onion, diced
- 1clovegarlic, minced
- 4boneless skinless chicken breasts, pounded to 1/4 inch thickness,sliced into strips
- 1bunchchard leavesor spinach or mustard greens, rinsed well and coarsely chopped(I use one bag of pre-washed spinach for this)
- 1/4cupred wine
- 1/2teaspoonsalt
- fresh ground pepper
- 1/4cup toastedground walnuts(see below)
DIRECTIONS
- For sauce: combine mustard, honey, soy sauce and pepper to taste in a bowl; set aside.
- For chicken: heat oil in a large skillet over medium heat; add onion, cook until lightly brown and fragrant, stirring occasionally, about 5 minutes; stir in garlic; cook 1 minute.
- Add chicken, stirring until opaque, about 6 minutes; add greens, wine, salt and pepper to taste; cook, stirring, until greens are soft but not limp, 4 minutes.
- Divide chicken and greens amongst 4 plates; pour sauce over chicken, sprinkle 1 T of nuts over each serving.
- To toast ground nuts: place in a dry skillet over high heat, stirring constantly until light brown and fragrant, about 4 minutes- remove from hot pan immediately.
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April 4th, 2006 by alice
Tags: Chocolate, Hot, Mexican
INGREDIENTS
- 1 1/2ouncesunsweetened chocolate
- 1/4cupsugar
- 1-2tablespooninstant coffee granules
- 1/2teaspoonground cinnamon
- 1dashsalt
- 3/4cupwater
- 2cupsmilk
- lightly sweetened whipped cream
- cinnamon sticks, forstirring and garnish (optional)
DIRECTIONS
- Combine chocolate, sugar, coffee, cinnamon, salt and water in medium saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
- Heat to boiling; reduce heat and simmer uncovered, stirring constantly for 4 minutes.
- Stir in milk, heat through but do not boil.
- Remove from heat and whip chocolate mixture with a wire whisk until foamy.
- Pour into mugs, top with whipped cream and place cinnamon stick in cups for garnish, if desired.
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April 4th, 2006 by alice
Tags: Aqueduct
INGREDIENTS
- 1 1/2ouncesvodka
- 1/2ouncetriple sec
- 1/2ounceapricot brandy
- 1/2ouncefresh lime juice
DIRECTIONS
- Shake all ingredients with ice and strain into a chilled martini glass.
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