Sunday, May 22, 2011
Posted on Sunday, May 22, 2011 by Rivki Locker (Ordinary Blogger)
Tuesday, May 17, 2011
It's every cook's nightmare. You buy a whole bunch of lemons. You run into one recipe after another that calls for lemon zest. The first calls for the zest of one lemon. The second calls for a teaspoon of zest. The third calls for six strips of lemon rind.
But here's where it falls apart.
There is suddenly a shortage of recipes that call for lemon juice. All of the vinaigrettes are vinegar based. The kids have no interest in lemonade. So all the lemons are hanging out, stripped of their zest, naked and exposed, waiting to be juiced.
It is a sad state of affairs. Anyway, the bad news is that if you're looking for a lemon juice recipe, you've come to the wrong place. This is yet another lemon zest recipe that will do nothing to help with your unfortunate predicament.
But it's a really good one. Lemony and incredibly textured. It's from Dorie Greenspan's cookbook - Baking: From My Home to Yours. In Dorie's words, it has an 'appealing tickle-your-tongue roughness.' Couldn't have said it better myself.
Cornmeal Shortbread Cookies, adapted from Baking: From My Home to Yours
The original recipe doesn't call for dipping in chocolate, but my kids laugh at me when I serve a dessert that doesn't have some chocolate. I left a few of the cookies un-dipped for some of the more boring adult members of the family. But the chocolate dipped ones are so much prettier!
1 1/2 cups flour
1/4 cup corn starch
1/2 teaspoon salt
1/2 cup yellow cornmeal
2/3 cup sugar
Grated zest of 1 lemon
2 sticks margarine, at room temperature
1 teaspoon vanilla extract
1 cup chocolate chips
1/8 teaspoon oil
Stir the flour, corn starch, salt and cornmeal together in a medium bowl.
Put the sugar and zest into the bowl of your stand mixer. User your fingers to rub the two together till your hands smell lovely and the sugar is nice and moist. Add the margarine and vanilla to the same mixing bowl and use the paddle attachment of your mixer to mix well, on medium speed, for 3-4 minutes, scraping down a couple of times.
Turn off the mixer and pour in the dry ingredients. Mix on low for a minute or less, just to combine the ingredients. Don't over-mix, you want the dry ingredients JUST incorporated.
Scrape the dough into a large (1-gallon size) ziploc bag. Before you zip the bag shut, put it on a flat surface and roll the dough with a rolling pin. You should end up with a 10x10 inch (or so) rectangle.
Seal the bag and refrigerate it for at least 2 hours, and up to 2 days.
When you're ready to bake, line two baking sheets with parchment paper and preheat the oven to 350*.
Put the bag on a cutting board and use a serrated knife to slit it open. Turn the dough out onto the cutting board and discard the bag. Use a ruler to guide you, and cut the dough into 1 1/2-inch squares. Carefully prick each square with a fork so the fork goes all the way through to the cutting board.
Transfer the cookies to the baking sheets and place in the oven. Lower the oven temperature to 300* and bake the cookies for 25-30 minutes until just set.
Remove the cookies from the oven and allow to cool.
Meanwhile, melt the chocolate over a double boiler or in the microwave. Once it's melted, stir in the oil. Use a spoon or knife to smear the chocolate over half of each cookie. Before the chocolate has set, sprinkle some non-pareils over the cookies, if desired. Allow to set before eating.
Posted on Tuesday, May 17, 2011 by Rivki Locker (Ordinary Blogger)
Sunday, May 15, 2011
Posted on Sunday, May 15, 2011 by Rivki Locker (Ordinary Blogger)
Monday, May 09, 2011
Necessity is the mother of invention.
I am not a big puff pastry fan. I'm not either a major fan of cranberries. But that's what happens when you open the freezer on a Thursday night, completely unprepared for the fast approaching Shabbos. You end up concocting things that you wouldn't normally dream of.
And, guess what? This accident turned out pretty good. Pretty, pretty good. Sweet filling balanced with a savory crust. Crunchy and flaky.
If not for my aversion to bought pastry dough, I might make this every week.
Serves 4-6; about 1 hour 15 minutes prep
1/2 bag frozen cranberries
2 granny smith apples
1/2 cup brown sugar or agave nectar
1 cup apple juice
1 cinnamon stick
1/2 teaspoon grated ginger
1 package puff pastry dough, defrosted
1 egg yolk
Turbinado sugar, for decorating
Combine everything but the dough in a saucepan. Bring to a boil over medium heat. Lower the heat and then cook, stirring from time to time, for about 20 minutes. Perch a colander over a bowl and pour the fruit into the colander. Let it cool, draining, to get rid of the extra juices.
Preheat the oven to 375*. Line a baking sheet with foil or a Silpat mat if you have one.
Roll the puff pastry just a bit to soften it. (I did this right on my Silpat mat.) Cut the dough into 9 squarish pieces. Put about a tablespoon of filling into the center of each square.
Fold the sides of each square in to make a pretty triangle. Seal the edges well by pinching them together with your fingers. Use a fork to crimp the edges.
Glaze with the egg and then sprinkle with sugar. Bake at 375* for 10 minutes. Reduce the heat to 350* and bake for 10 minutes longer. Cool on racks and serve as a dessert or side dish if you're feeling wicked.
Posted on Monday, May 09, 2011 by Rivki Locker (Ordinary Blogger)
Monday, May 02, 2011
Ordinary sized pancakes aren't very much fun at all. But make them either tiny or huge, and it's a whole different story. Tiny pancakes can stack up like a roll of quarters. You can fit three of them on your tongue at a time (I've tried) and if you're really hungry you can eat more than a dozen (I haven't tried that but my kids have).
Posted on Monday, May 02, 2011 by Rivki Locker (Ordinary Blogger)
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