SWEETS & PRESERVES

Chocolate Covered Gingerbread

On December 19, 2010 by

It has been quite some time since I have made gingerbread cookies. With all the excitement around gingerbread houses and gingerbread cakes, in our house, the cookies take a back seat.

But I had a special request for the holiday season, so I must oblige.
Twist.My.Arm
I dusted off my cookie cutter and scoured my recipe archives, and found a fun idea in Nancy Baggett’s All American Cookie Book
I slightly altered the recipe, only very slightly. I think the cookie benefits from a bit of honey, and that the glaze needs a nice chocolate bump.

Chocolate Glazed Gingerbread
(adapted from all american cookie book)
6 1/2 cups flour (plus more if needed)
2 Tbs ground cinnamon
2 Tbs ground ginger *
1 tsp ground cloves
1 1/4 tsp kosher salt *
1/2 tsp baking powder
1 1/2 cups dark brown sugar *
1 cup unsalted butter–slightly softened
2 Tbs corn oil (or other flavorless oil)
1 1/4 cup molasses*
1/4 cup honey*
Whisk together the flour, cinnamon, ginger, cloves, salt and baking powder in a large bowl and set aside. In an electric mixer, beat together the brown sugar, butter, and oil until light and fluffy. Beat in molasses, honey and 2 1/2 Tbs water until well blended. Beat in half the flour mixture until well blended. Stir in the remaining flour. knead the dough until it becomes smooth and shiny. If dough is too stiff, you may add a bit more water, if too sticky, add flour. Divide dough into three pieces. Roll each piece in between pieces of wax or parchment paper to 1/4″ thick. Place in the refrigerator to firm up (about 3 hours). When ready to use, peel back the parchment from both sides and using a cookie cutter, stamp out design. Bake on a parchment lined cookie sheet for approximately 6-12 minutes at 350F. Keep a close eye. Let cool, then dip in chocolate glaze

Chocolate Luster Glaze
1 1/2 ounce unsweetened chocolate–coarsely chopped and melted*
3 1/4 cups powdered sugar
pinch kosher salt*
1/3 cup unsweetened cocoa powder*
1/3 cup water
1 Tbs light or dark corn syrup*
1 tsp vanilla extract
Heat the water and corn syrup in a sauce pan, over medium heat until it just comes to a boil. Remove from heat. Sift together the powdered sugar, salt and cocoa powder. Stir the hot syrup/water into the powdered sugar mixture and beat by hand until smooth and shiny. Toss in the vanilla and melted chocolate and beat again until smooth. Dip cookies or use an offset spatula to frost. Let cookies sit a minimum of 3 hours to ensure they are set. Decorate as desired.

the ingredients marked by * have been altered, or added by yours truly.

MAINS

Shrimp & Israeli Couscous Carbonara

On December 14, 2010 by

We love carbonara around here. Black Pepper Rocks! It is a great go-to weeknight meal; it is quick and packed with goodies. Most of the ingredients are items I normally have in the larder.

I first learned about carbonara when I was in college”studying” in Italy a cooking instructor said it is what young people enjoy late-night after the cinema, or visiting with friends. We have Letterman, they have carbonara.
This recipe is an adaptation based on what I had on hand. Also, I just really love shrimp.

recipe

olive oil
1/3 cup onion–finely minced
1 1/3 cup israeli couscous
1 1/2 cups chicken broth
white wine or broth or water
15 shrimp (approx) (raw, shelled and deveined)
1 Tbs minced chive
1 Tbs black pepper
1 large egg
1/4 cup cream
parmesan cheese for serving
In a pot, pour a bit of olive oil–cooking over medium heat. Toss in onion and cook onion until it becomes translucent.  Toss in the Israeli couscous and stir until it starts to brown a bit.  Pour in the chicken stock, cover the pan and cook about 12 minutes or until the liquid has been fully absorbed.
Meanwhile, in a frying pan, cook the bacon until it just starts to crisp up.  Add in a bit of liquid (wine, chicken broth or water) to slow the cooking and make a bit of a sauce. Don’t be heavy-handed, you want no more than an ounce.  While the pan is still hot, toss in the shrimp and cook until just done. Take the pan off the heat and set aside for a minute.

In a bowl whisk together the egg, black pepper, cream, and minced chive. All at once, toss in the hot couscous (the hot pasta will cook the egg but keep it creamy) and stir well.  Add the warm shrimp and bacon and stir again. Serve immediately.

This will make a nice first course for 4 people or dinner for 2

SWEETS & PRESERVES

Gingerbread Biscotti

On December 12, 2010 by

I love this biscotti.
All.Year.’Round

2 3/4 -3 cups flour
1 tsp baking powder
1/4 tsp kosher salt
3 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
3/4 cup + 5tsp granulated sugar
1/4 cup dark brown sugar
2 Tbs molasses
2 Tbs butter–melted and cooled
2 tsp vanilla
3 eggs
1 Tbs sugar + 1 tsp cinnamon mixed together
1 egg–gently whisked for glazing


Whisk together flour, baking powder, salt, ginger, cinnamon and cloves.  In a bowl whisk together the whole eggs with the granulated sugar, brown sugar, molasses, vanilla and butter.  Stir in the dry ingredients and mix until it comes together. If it is too wet, add a bit of flour to your hands as you form the mixture into 2 logs of about 2″ wide. Place each log on a parchment lined cookie sheet.  Brush the top of each log with the egg and sprinkle the cinnamon sugar on top. Bake at 350 until it is puffed and firm to the touch. Remove from the oven and let cool. Once cooled, slice crosswise, reduce the oven to 325 and place cut side down on the cookie sheet.  Return to oven and bake until dry but not brown.

I use a little royal icing to mimic the gild of gingerbread people, but it isn’t necessary.

MAINS

Game Hens with Patatas Bravas

On December 7, 2010 by

Yesterday I was editing my photos from our trip to Spain and I came across this photo of patatas bravas; which we enjoyed surrounded by the bustle of La Rambla and a darling waiter whom was leaving fake euros under chair legs as a tease. He was getting much more joy from the fake-out than the actual and generous, I might add gratuity we left.

patatas bravas-barcelona

I immediately had a craving. Hubster is a meat and potato kind of guy and I  am a potato and potato kind of girl. If I were making this just for me I would round this off with a glass of red wine and a good read, but such is not the case. I am accompanying them with cornish hen stuffed with creamy and herbed cheese. If you can’t find game hens, or you don’t like them, you can easily stuff a chicken breast or thigh with the cheese mixture.

cornish hen

2 cornish game hens–cleaned and dried
1/4 cup chevre–room temp
1/2 cup cream cheese–room temp
1/2 tsp black pepper
2 cloves garlic-pulverized to paste
1 Tbs chopped fresh chive
1 tsp chopped fresh parsley
1 lemon
salt and pepper to taste
olive oil
Mix together the chevre, cream cheese, pepper, garlic, chive, and parsley.  Split into two portions and stuff into the cavity of each hen; truss it up.   Place in a roasting dish and squeeze lemon juice over the hens, then toss the lemon into the roasting pan. Drizzle a bit of olive oil over the hens, sprinkle with salt and pepper.  Roast in 400F oven for about 30-40 minutes (depending on size).

Patatas Bravas

2 russet potatoes–peeled and cut into chunks
olive oil
AIOLI
1  large egg yolk
3 cloves garlic–finely chopped
2 tsp lemon
1/4 tsp salt
pinch sugar or drizzle of honey
1/4 tsp paprika (smoked or sweet)
1/4 tsp cayenne (optional)
1/2 cup olive oil
Place potatoes in a pot of cold, salted water.  Boil until you can easily pierce– do not overcook.  Drain and let cool. Make sure they are dry.  Heat oil in a heavy pot and fry potatoes in oil until golden brown. Drain on kitchen paper and serve with aioli.
FOR AIOLI–place egg yolk, garlic, lemon juice, salt, sugar or honey, paprika, and cayenne (if using) in a blender.  Blend until smooth.  Slowly drizzle the olive oil until it comes together like a thin mayonnaise.  Taste for spice.

NOTE:  If there is NO WAY you are going to make aioli or don’t want to use raw eggs…then do this: put 1/2 cup mayonnaise, 1 large garlic clove–crushed to a paste), 1 tsp lemon juice, pinch sugar, 1/2 tsp paprika, and as much cayenne as you like in a blender and whirl it until everything is really smooth.  This will taste delicious!