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Thursday, April 5, 2012

Passover and Easter Cookies 2012

A photo of latest batch of cookies. An assortment of Coconut "Towers" some with chocolate, some with orange and orange flower water, vanilla, drizzled and dipped in bittersweet chocolate. Plus the Zip cookie with almonds, walnuts, egg whites and filled with a specially made pineapple-coconut jam. Plus a few Coconut Macaroons.

Thursday, March 22, 2012

PLUM SAUCE AND PLUM FOOL

I have never done this before but here goes... I just found a recipe in a book called GREAT DESSERTS  by Mardee Haidin Reagan from 1989. I know plums are not in season yet so I'm going to have to wait until autumn to make this recipe, but I think I can switch it around a bit and use a medley of seasonal fruits.   I quote verbatim:

Fresh Plum Fool
Light and simple--nothing could be easier or better than this.

3 cups Fresh Plum Sauce (recipe follows)
1 cup sour cream
2 tablespoons blackberry brandy
1-1/2 cups heavy cream, chilled
1/2 cup granulated sugar
1/2 cup packed brown sugar

In a medium bowl, stir together the plum sauce, sour cream and the blackberry brandy. Set aside.
Whip the cream until soft peaks form. Beat in the granulated sugar. Fold in the plum mixture until partly blended, leaving streaks of color.
Turn the fool into a decorative bowl. Sprinkle the brown sugar on top. Chill for several hours before serving. 

Fresh Plum Sauce
2 pounds sweet, ripe red plums, quartered and pited
1 cup large pitted prunes (about 6 ounces), coarsely chopped
1/2 cup sugar
1 cup ruby port
2 tablespoons fresh lime juice
2 teaspoons Angostura bitters 

In a medium nonreactive saucepan, combine the plums, prunes, sugar, port, lime juice and bitters. Cook over very low heat, stirring occasionally, until the sauce is thick, about 1 hour. 
Remove from heat, pour into a bowl and let cool. Store, tightly covered, in the refrigerator. (This recipe can be made at least 3 days ahead.) 


My next posting will be about Zip Cookies and Coconut Macaroons tipped in Bittersweet Chocolate and Pastel Confectionary Icing.

Tuesday, March 13, 2012

St. Patrick's Day Cookies

This is just NOT going to happen here. I can't see myself making green cookies with food coloring. And I don't like the idea of adding spinach either. But I have not given up yet...still thinking about it. How to make it minty green without either one...any ideas?

Sunday, February 26, 2012

HAMANTASHEN FOR PURIM OR ANY TIME




Hamantaschen
More Hamantaschen


(adapted from NY Times and 2nd Avenue Deli Cookbook)

 Here is the recipe. I will be making some before March 7th.

Taking orders in advance: $24 per pound, plus shipping. Scroll to the bottom of this posting for more specific instructions for ordering.

Almond Dough
3 cups flour
2 teaspoon baking powder
1/2teaspoon salt
1 cup pulverized almonds (Trader Joe's Ground Almonds)
Mix the above together.
1 cup or less of sugar
1 stick unsalted butter
Beaten together, then add
3 eggs, beaten
1 teaspoon lemon zest
1 teaspoon vanilla
1 teaspoon almond extract
Add dry to wet. Mix until it forms a ball then take out and knead.

Egg glaze:
1 egg, beaten with 1 tablespoon heavy cream

Divide the dough into four sections. No, you don't have to refrigerate it first. Roll each section to about 1/4-inch thick. Cut  into 4 inch diameter rounds. Put about a teaspoon of filling in the center. Moisten the edge of the circle with a bit of water so that the dough holds togethere. Fold two sides together and pinch. Fold up bottom but leave an opening in the center so you can see the filling. Brush with egg glaze. Sprinkle with sugar.
Do the same to the rest of the dough and re-roll the scraps. Place on a greased or parchment covered sheetpan. Bake 20 minutes at 350 F.  until golden. Cool. Serve with some powdered sugar sprinkled on top, if you like.
POPPY SEED FILLING

The Filling:
3/4 cup poppy seeds
3 tablespoons honey
¼ cup brown sugar
grated zest of ½ orange
2/3 cup raisins
juice of ½ lemon
2 teaspoons lemon zest
½ tablespoon brandy
½ tablespoon cointreau or other orange liqueur
1-1/2 teaspoons vanilla extract
Soak the poppy seeds in boiling water then drain. Process with honey, brown sugar, raisins, juices, zests, liqueurs, vanilla extract. If you are not thrilled with how ground up the poppy seeds are then put the entire mixture into a large mortar and grind away with a pestle until you love what the mush has become. Then put it into a saucepan and cooked it until all the ingredients are melded together.
BALL OF ALMOND DOUGH
FILLING THE DOUGH
TO ORDER: via Paypal: to Phyllis Segura. If I know you sending a check is fine. Contact me at PHcookies@gmail.com.

Monday, February 20, 2012

NEXT

The Valentine's Day cookie run is finally over with packages still going out. Cookie ingredient put away. The next big surge will be for Passover/Easter. I'm not too interested in that Easter look with lots of pastel colored glazes atop cookies or cookies in the shape of rabbits. I've always wondered what Easter has to do with rabbits and eggs altogether. Passover cookies are made from lots of nuts and no flour so very good for people who tend to need and like gluten-free goods. Maybe cookies in the shape of flowers! Sounds good.

So if you want so cookies for the pre-spring Passover/Easter moment that occurs around April 6th, do place your orders now.