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12.31.2008

A Glimpse of Germany at Christmas

I have always imagined what a German Christmas would be like. Earliest origins of the use of Christmas trees can be traced back to Germany. The most famous ambassador of the tree was the German Prince Albert who was married to Queen Victoria. My fascination of German Christmas has been fueled even more through the years with the local Christkindle Market in Chicago. This year Certain Someone took me home for Christmas. To spend ten days in Germany. Home is in the North Rhine –Westphalia region of Germany in a city called Essen. When most think of Germany we associate it with stereotypical images of Bavaria, and Heidelberg with lots of beer drinking, sausage, lederhosen, and blondes with Heidi-esque braids. Or, maybe even pre war Berlin a la Cabaret. Most is exaggerated except for the sausages and beer.
Essen is an industrial town that was known primarily for coal, steel, and the Krupp family. The Krupp family for centuries forged iron and later went into arms manufacturing that supplied Germany and countless other countries with arms and ammunition for destruction. The family home is one of the town landmarks called Villa Hugel and the stories of its inhabitants and visitors make for interesting historical reading. After the war the heir Alfried Krupp von Bohlen und Halbach was tried and imprisoned for war crimes(forced slave labor and other crimes against humanity) in Nuremburg(later to be grounded amnesty).Alfrieds sole heir Arndt was later forced to renounce his claims on the fortune and family name, and die at 48 severely in debt ending a 400 year old dynasty. Today the company is now known as Thyssen Krupp the fifth largest company in Germany and largest steel manufacturer.The monies Arndt forfeited were used to set up a foundation. Today Essen is a modern industrial and cultural center.A lot of the city was bombed out during the war, and an interesting fact is one of the older landmarks is the Alt Synagogue which survived intact. An interesting fact is that the owners of the Aldi Supermarket chains are from Essen .
The people of Essen struck me as hard working no nonsense types. Family and tradition are big. Certain Someone’s family has been there for generations and he is really to first to branch out of the city. One of the first things we did upon arrival was tend to the families graves. His parents dutifully go a few times of week to landscape and place candles.
I was touched, as you really do not see a lot of that type of devotion here. One wonders if the younger generations will keep these traditions. We mostly stayed put while Certain Someone’s mother provided us three meals. She takes great pride in her cooking and it was fun to see her baby truly enjoy her sturdy food. Breakfasts began with various wursts, bread, Mett (similar to steak tartar but made with pork), some cheese, soft-boiled eggs, etc. I admit it was hard for me to adjust to eating like that each morning and I just cannot wrap my head around Mett. Lunches were the big meals and she presented my favorites like Leberkasse (a type of meatloaf which ironically does not have liver in it), stuffed cabbage roulades in kraut, goose, and tons of potato dishes. Who knew all those versions of potato salads could exist and some even with more wursts! Certain Someone's mothers likes to bake cakes and make puddings too. Normally he does not eat my sweets but again it was fun to see him lap up the puddings. All of this, washed down with tons of coffee drinking and beer .The kitchen was off limits to me and her sole domain . Unfortunately, I did not get to see or learn how to make her wonderful cookies.Rich marzipan and buttery confections. She also is a gifted needle pointer and the house was filed with all her decorated table linens, and ornaments with her signature needlework. In another time and place I can see her giving Martha Stewart a run for her money in the crafts and cooking departments. Certain Someone and I visited some of his childhood friends as well while in Essen. I am not used to a place virtually shutting down for days. Christmas is celebrated over days. First, the opening of the presents on the Eve, Christmas Day, and then Zweiter Weihnachts Tag (the second day). Strangely, church going is not big in Germany except for perhaps Christmas. We did manage to leave the house and walk along the beautiful Ruhr River. Certain Someone entertained me with visits to both Cologne and Dusseldorf as well, both about an hour by train from Essen. We made it the famous Christmas market in Cologne, one of Germany’s oldest cities. The market is right under the Cathedral, which houses the bones of the Magi as well as many knights, kings, and princes. The cathedral dates back fro centuries and is always in a state of repair and renovation. We breaked for lunch at a traditional Brau Haus (brewery) for good German food and Kolsh (the beer Cologne is famous for). I loved these sort of places where one takes a table and may share it with others eating good simple food. I always claim German food is the Soul Food of Europe. I devoured with Certain Someone’s help a delicious Ham shank. Overall, I liked Cologne except for the maddening Christmas crowds. It was a bit overwhelming at that time of year, but hopefully one day I will be back when it is calmer. I searched high and low for Springerele molds for next years cookies but could not find any. It is a lost art it seems. After Christmas, Certain Someone whisked me off to Düsseldorf. While Cologne is known for media, carnivals, arts and culture, and being called ‘the gayest city ‘ in Germany, is its rival in fashion, more media, banking, and its Alt Beer. I think I am more a Dusseldorf kind of girl myself. I loved walking by the Rhine and strolling down the Kö( Königsalle/ Kings Alley) taking in the fashionable designer shops and jewelers. I tried to show Certain Someone some baubles priced at around 20,000 euros but he was not having it. You know how men wait outside while you look. Although he stopped in a few stores to check out his passion, watches. We visited another Brau House to sample Düsseldorf’s Alt Beer (old beer) . I liked this one more because it was darker. We both had dishes with Spatzle and another memorable lunch before heading back to Essen. If I ever had to live in Germany Dusseldorf would be more to my liking. And alas, the trip was over. Ten days of eating, drinking, and a lot of contemplation. I have a new understanding of Germany and hopefully will get to explore more of it one day.

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12.14.2008

Coconut Island Bread For A Great Cause

A while back while I was on vacation,I was approached by SunshineMom if I wouldn't mind being tagged for the Breadline Africa Charity Project. All you know I am notorious for not following up with tags or memes. It's not that I don't appreciate or acknowledge them, It's just catching up with all and trying to just keep up with the business/hobby of blogging. I feel this is an excellent way to redeem myself. I first heard of this charity from Jeanne.For more information on Breadline Africa click here. I realize we are all pretty much strapped and pressured this holiday season. And in the Food Blog world you will find a lot of appeals , some more established, and some new ones to raise awareness to world hunger.All are excellent and each and every donation is appreciated. Africa is particularly close to my heart , because I am of African origin. My father was Nigerian born. While my fathers family is considered pretty well off and prominent,I still consider my blessings on the advantage of being born here in the United States. There are just so many things we take advantage of here. Whereas in many parts in the continent of Africa , life is a daily struggle. So while I worry about my stack of bills, payments on the German luxury car, debts, mortgage,etc., some are worrying about where their next meal is coming from, medicines, and basic human rights. We all have our struggles , but put in a proper perspective we need to start counting our blessings and imagine how our lives would be in some truly trying conditions. Case in point, look at President Elect Barack Obama, and how the media pulls distant relations from Kenya out of the woodwork. They are quick to show the disparity between his upbringing and opportunity to his half siblings and cousins. A simple twist of fate determines so much.The African diaspora has always done what they can to support their brothers and sisters back home.You cant turn your back to it and yet unfortunately you can't help everyone and solve all the world problems. But I believe in the small things and giving what you are able to. And giving can be done in so many ways...
"The Blogger Bake Off is an online campaign that challenges bloggers to get involved by baking bread, and then acting by donating to end poverty. And then, challenge their readers and five other bloggers to do the same. With the money raised, we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa. We’ll be placing container kitchens, vegetable gardens and more in poor communities, sending emergency food relief where needed and helping these poor communities to help themselves.The rules for bloggers are outlined below:
If you are tagged, copy and paste the rules into your post.
Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.
Give dough, donate to Breadline Africa and help us end poverty.
Tag five bloggers, and ping us so we know you’ve done so.
The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers. There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories: Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe."

I created this bread inspired by this recipe. I had been meaning to make it all year. Unfortunately I was out of coconut milk, but had coconut water. So I adapted it , changed it all around, and gave it more of Caribbean flair than South Pacific. I was out of coconut milk, but had coconut water and condensed milk. I was also out of milk, and had to use heavy cream.Coconut water is what you find inside the coconut. Coconut milk is just the water processed with coconut pulp to give it its creamy texture.I still wanted the milk and egg components in this slightly sweet dough. The sweetness comes in from the sauce tipping the dough is basted in while baking. Condensed milk, banana rum,nutmeg, cinnamon,and more coconut water. Time is challenging so I formed my dough and let it slow rise overnight in the refrigerator.The morning of baking , I took the dough out, formed the balls like the style of a monkey bread, and let rise at room temp until doubled again. The dough was a firm, almost rubbery dough in the fridge. But the results baked up beautifully with a wonderful sauce for drizzling. This bread brings a dose of sunshine .
Coconut Island Bread
4 cups all purpose flour
3 tsp fresh yeast
1/4 cup sugar
4 tablespoons melted butter and extra for greasing pan and dough balls.
1 egg beaten
1 cup heavy cream
1 11.8 fl oz can of Coconut water( half for bread, and remaining for topping).
topping sauce
Coconut water( remaining half)
1tbsp Banana Rum
Nutmeg
Cinnamon
1 can condensed milk
Warm the heavy cream slightly and dissolve 1 teaspoon of sugar and all of the yeast. Out aside and let start to foam. Sift flour,remaining sugar into bowl of stand mixer. Add melted butter, egg, and yeast cream mixture. Add the 1/2 cup of coconut water. Mix with a dough hook until dough forms a ball and all is Incorporated. Knead in stand mixer with dough hook for a few minutes.If dough is dry add the remaining proportion of allocated coconut water until it is moist, but not sticky. Butter a container with lid and place dough. Cover and allow the dough to rise in the refrigerator overnight or until double in bulk.
Mix the remaining coconut water and can of condensed milk with the banana rum. Set aside. Take the dough and form walnut size balls, Butter your baking dish and dip each dough ball in melted butter. Arrange the balls to cover the dish and put the extra balls on top.Sprinkle with nutmeg and cinnamon.Place in a warm place until double in bulk( about 2 hours) .
Preheat oven to 350 degrees. Pour about 1/3 of the topping sauce on top of dough( or as much as dough can handle) Bake and check periodically. Continue to baste the bread with the remaining sauce until all is absorbed. May take about 3- 4 pours. Cook until deep golden brown approx 50 minutes or so depending on your oven. Let cool. There will be some liquid formed on the bottom. Cut pieces and drizzle the sauce over the bread.

I am also submitting this recipe for this months special Royal Food Joust. Its a special joust asking for Caribbean inspired recipes to showcase Cynthia Nelsons My Caribbean Cookbook. As its a crazy time for everyone, and many bloggers I know are over committed, I am asking for at least 5 of you readers to follow this lead and bake for Breadline Africa.If you read this but never comment, come out and bake along!As you bake your holiday creations, think of adapting your post to support to this cause and make a donation. Happy Holidays everyone. I will see you next year.
Please Make a Donation to Project Breadline Africa as I plan to do.


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12.12.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...Brandy Snaps

On the 12th Day of Cookies( and the last) Glamah baked for me Brandy Snaps! I was drawn to the photo in Gourmet immediately. They looked so elegant, and for some odd reason I assumed they had alcohol in them.I remedied that by adding to Cointreau to the cooked batter.This batter is entirely cooked on top of the stove and then baked . Several of my Cookie Pals tried this recipe and had some issues with it. But from what I saw of their results , I was undeterred. They all looked so good still. Published in July 1949, this recipe reminded me more of a confection than a cookie.I love molasses and ginger, so those strong flavors didn't put me off. I can see this cookie being a nice digestive after dinner with tea. Molasses and ginger have wonderful healthful properties. So on this last day of cookies , weary from a crappy day at work, I attempted this. And you know, I didn't have much issues. I used parchment so buttering the cookie sheet was unnecessary. After a few torn snaps, I let them cool a bit before using my nimble fingers and the wooden spoon to form while warm but pliable. I really love the presentation of these . I can see them served up with ice cream, sorbets, tea, coffees, and even holiday cheese and fruit trays.
Thank you all for reading these 12 Days Of Cookies posts. I haven't blogged consecutively like that before, and it was a challenge. Certain Someone is relieved that all this cookie madness is over.But I don't regret doing this. I made some new friends and learned a lot. If anything it reinforced that I love to bake. And for 12 days I was able to spread some holiday cheer with the fruits of my labor. Certain Someone and I leave for Germany next week and I wont be blogging for the last two weeks of December, but I will squeeze maybe one or two post before then. A big thanks to my Cookie gang and Andrea for inviting me. I know we screamed about these recipes and Gourmet but it was all in good fun. Nothing was wasted as it can all be salvaged and put to use later.I would suggest the folks at Gourmet give their editors test kitchen notes if they decide to publish vintage recipes in the future. We realize there was a disclaimer, but some insight into how they adapted these recipes to modern kitchens would be welcome.
Be sure to visit my other baking friends and see what they chose to bake for the holidays from Gourmet.com.
Jerry -
http://www.cookingbytheseatofmypants.com/
Judy - http://www.nofearentertaining.blogspot.com/
Sandy - http://www.bakersbench.blogspot.com/
Kelly - http://sassandveracity.typepad.com/
Claire - http://www.thebarefootkitchen.com/
Andrea - http://www.andreasrecipes.com/

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12.11.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...Galettes De Noel(Deep Fried Wafers)

On the 11th day of Cookies Glamah baked (Fried)for me Galettes De Noel( Deep Fried Wafers).Gourmet published this recipe in 1969. The editors summarize this sweet by saying every country has a version of a fried dough sprinkled with powdered sugar. They found this version more appealing as they discovered it in the South of France. I'm trying to imagine a young Bridget Bardot nibbling on these back then.

I really had high hopes for these. They didn't disappoint, but they didn't come out as crispy as I would have liked. The Galettes had more texture than a funnel cake, but didn't crack apart throughout as the picture on the recipe. I halved the recipe,rolled the dough out paper thin between sheets of wax paper, and dropped in sizzling vegetable oil. I didn't want them to burn and I removed them when they got really brown. Then the galettes were dredged in confectioners sugar.Gourmet suggest serving them drizzled in hot honey.That just sounded so sexy to me, and really made this recipe. So I would recommend you give it try.I only fried up a few, and put the rest of the dough balls in the freezer to take out. I am perplexed as to why they would categorize this as a cookie (a Galette technically is a flat round cake),but it is a nice treat nevertheless.

Be sure to visit my other baking friends and see what they chose to bake for the holidays from Gourmet.com.

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12.10.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...Old Fashioned Christmas Butter Cookies


On the 10th day of Cookies Glamah baked for me Old-Fashioned Christmas Butter Cookies! We are winding down on the cookies posts. Would you believe Certain Someone, who is sick of cookies,actually asked me if we had any tonight? He wanted me to box up some for a business trip.If he only knew you just cant whip up a lot of cookies on short notice like that. Fortunately for him I made the dough for this Old Fashioned Christmas Cookies the night before. It was intriguing because on the Gourmet web site, they showed a video of the test kitchen editor who explained how the dough was made with sieved hard boiled egg yolks, and raw ones, was one of her favorites.Gourmet published this recipe in December 1947. I have heard vaguely of cookies made with cooked egg yolks. It supposedly yields a flaky cookies. they also have along self life in airtight tins, so these are perfect for gift giving. If you are looking for a fun roll out, cookie cutter project for the kids, this is your recipe too.I halved the recipe and got close to 40 cookies. I loved the technique of brushing the dough with beaten egg white and then sprinkling with sugar. The recipe also called for adding chopped walnuts or almonds. I used leftover hazelnut meal instead.Some I just used colored sugar toppings.The result is nice shimmery gloss. Go to town with these cookies shaping and decorating. I think I have found my go to roll out sugar cookies dough.


Be sure to visit my other baking friends and see what they chose to bake for the holidays from Gourmet.com.
Jerry - http://www.cookingbytheseatofmypants.com/
Judy - http://www.nofearentertaining.blogspot.com/
Sandy - http://www.bakersbench.blogspot.com/
Kelly - http://sassandveracity.typepad.com/
Claire - http://www.thebarefootkitchen.com/
Andrea - http://www.andreasrecipes.com/

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12.09.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...Rugelach


On the 9th of Holiday Cookies Glamah made for me Rugelach! Can I just say I adore this classic Jewish cookie. I made it once years ago from a recipe in The Book Of Jewish Food by Claudia Roden. The cream cheese dough is easy to fall in love with.I also made a non traditional version with some chocolate thrown in with the preserves and nuts back then. Rugelach are essentially a cream cheese based cookie dough rolled up with apricot or raspberry jam,walnuts, and raisins. The recipe from Gourmet actually is a heirloom recipe from an food editor and was published in May 2004. It differs because the Rugelach is rolled, scored, and baked as a whole log, rather than sliced before baking. You slice the cookie afterwards. It makes a moister cookie and not as crispy as other I have had. I took baking artistic license. Now traditionalists will get up in arms, but its my cookie. I used the traditional recipe of Apricot preserves, raisins, walnuts, etc. I also made a raspberry, chocolate, walnut version, and played around with rose preserves and chocolate!Be careful with the thin rose preserves as they flow out of the seams when baking.It was almost a disaster but the result was a nice twist from traditional holiday flavors which can get cloying after a while. My intent was to create a pretty tray for a party later that evening. It amazes me what a favorite Rugelach is to all cultures! This cookie went over very well. Even Certain Someone who was unfamiliar with the cookie before, said mine was better than one he tried the next day at work( which was purchased). Go figure!

Be sure to visit my other baking friends and see what they chose to bake for the holidays from Gourmet.com.

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12.08.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...Maida Heatters Chocolate Cookies With Gin Soaked Raisins


On the 8th Day of Christmas Cookies Glamah baked for me Maida Heatter's Chocolate Cookies with Gin-Soaked Raisins.If you have been keeping up with my posts until now you see I name every cookie at the point like I'm singing the 12 days of Christmas. But with this long title and the hour I'm typing this ,I will pass. Now we don't keep Gin in the house. But we did buy some when in the Bahamas to take advantage of the great duty free price and make our new favorite cocktail. I was intrigued by this recipe because it called for Gin soaked raisins. I can see soaking raisins in Rum , or even Whisky, but Gin! I even googled Gin soaked golden raisins and found out they are a legendary home cure for arthritis! Maida , who is one of the leading cookie experts in the world, knew what she was doing. This recipe was published in December 2000 and is described as crunchy on the outside with a rich gooey center. It's is a most unusual recipe asking for you to butter and flour your baking sheets, soak your raisins for at least 8 hours, uses only egg whites, and doesn't have any fat in the dough.I didn't have the pecans Maida called for, so I used walnuts in the same way, toasted and chopped and they worked wonderfully. I also used the only Cocoa I had which was Hershey's Special Dark. I was scared with this dough as it was a sticky, drying mass that you had to work quickly with. Imagine mixing dry ingredients with just a few egg whites ands nuts and raisins. The cookies baked up wonderfully and imparted a heavenly chocolate smell. They are easy to remove from the pan. Once cooled the result was a pleasant surprise. I haven't had a cookie like this before. You don't taste the gin at all, but they warn the effect may kick in. Might I say this cookie went over very well as well on my holiday cookie trays. So keep this cookie away from the kiddies. What we have here is a legal cookie with gin soaked substance.
* Note vanilla is not listed as an ingredient, but the instructions call for it.

Be sure to visit my other baking friends and see what they chose to bake for the holidays from Gourmet.com.
Jerry - http://www.cookingbytheseatofmypants.com/
Judy - http://www.nofearentertaining.blogspot.com/
Sandy - http://www.bakersbench.blogspot.com/
Kelly - http://sassandveracity.typepad.com/
Claire -
http://www.thebarefootkitchen.com/
Andrea -
http://www.andreasrecipes.com/

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12.07.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...Chocolate Wafers


On the 7th day of Christmas Cookies Glamah baked for me Chocolate Wafers,Viennese Vanilla Crescents, Bizcochitos(Anise Cookies), Brown Butter Cookies,Chocolate Meringue Biscuits, Benne Wafers, and Navettes Sucrees. Yes we are halfway into this cookie thing. By now we may seem calm and collected on our posts, but we are hitting some roadblocks ,and extreme cookie anxiety. Did I mention Certain Someone thinks I'm completely cookie crazed and is getting annoyed .I had to remind him I wont be blogging fro the rest of December after this because I will be in Germany without access to Internet.Thankfully the pleasure on the recipients faces makes this worth while for me. It is a learning experience in what works and doesn't in baking, and most important accurate recipe writing. As I said yesterday I took two types of cookies to work and they were gone in 60 minutes. I wasn't sure what the reaction would be. Even people who don't like sweets complimented the Viennese Vanilla Crescents and Chocolate Wafers. Gourmet first published this recipe in the 1950's. They say they were 'quite smitten with wafer cookies". If you looking for a dough that chills overnight that you can slice or cut out, this is for you! I did not have the breakfast cocoa the recipe called for, but used Hershey's Special Dark Cocoa. That's why these look more like dark chocolate wafers. The wafers bake up buttery and crisp. The flavor with the dark cocoa was reminiscent of a Oreo without the filling. I don't know about you, but that was always my favorite part.

Be sure to visit my other baking friends and see what they chose to bake for the holidays from Gourmet.com.
Jerry -
http://www.cookingbytheseatofmypants.com/
Judy -
http://www.nofearentertaining.blogspot.com/
Sandy -
http://www.bakersbench.blogspot.com/
Kelly -
http://sassandveracity.typepad.com/
Claire -
http://www.thebarefootkitchen.com/
Andrea -
http://www.andreasrecipes.com/

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12.06.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...Viennese Vanilla Crescents

On the 6th day of Christmas Cookies Glamah baked for me Viennese Vanilla Crescents,Bizcochitos( Anise Cookies), Brown Butter Cookies,Chocolate Meringue Biscuits, Benne Wafers,and Navettes Sucrees. I think we have all had this version of cookie for the holidays. Ground Hazelnuts, butter , powdered sugar delectable! Gourmet published this recipe in October 1991, so the recipe and instruction were pretty clear and straightforward. I did find the dough once again on the dry crumbly side. I actually had to warn up balls of dough in my hand to melt the butter a little and from the crescents. Be careful with these when removing form the oven because they are very dry and crumbly. But once they set in their bed of powdered sugar and get an additional dusting, they cool down to a perfect cookie. Certain Someone found them dry the night I baked them. However I took these babies to work along with tomorrows cookies and they were gone in 60 minutes!People even emailed me for the recipe. They loved them with the morning coffee and that they were not to sweet. So if you time , and patience, give the cookies a whirl.

*I halved the recipe which said it made 100 cookies. Halved I got around 25 normal sized cookies.
*This recipe has a recipe within a recipe . You must make the Vanilla Confectioners sugar at least 24 hours ahead.
* And most important. All images taken were by CSI(Certain Someone Images)for CocoCooks.He's getting big time now!
Be sure to visit my other baking friends and see what they chose to bake for the holidays from Gourmet.com.
Jerry - http://www.cookingbytheseatofmypants.com/
Judy - http://www.nofearentertaining.blogspot.com/
Sandy - http://www.bakersbench.blogspot.com/
Kelly - http://sassandveracity.typepad.com/
Claire -
http://www.thebarefootkitchen.com/
Andrea -
http://www.andreasrecipes.com/

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12.05.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...Bizcochitos ( Anise Cookies)

On the 5th day of Christmas Glamah baked for me Bizcochitos(Anise Cookies),
Brown Butter Cookies,Chocolate Meringue Biscuits,Benne Wafers,and Navettes Sucrees.

Try saying that a few times. This cookie recipe was published in 1976.According to Gourmet .com "These New Mexican staples were the first state cookie in the U.S.They get their signature flavor from the combination of lard, whole wheat, and ground anise seed...".Upon further reading they seem to have a rich history. These are the cookies you bring out at weddings, baptisms, quinceaneras, etc. I have to admit this seemed like the most boring cookie of the bunch. I only choose it because A) I actually have lard in my freezer and B) I have a big ass bag of star anise which can be substituted for anise seed. 1 crushed star anise + 1/2 teaspoon of anise seed. So I got to work defrosting the lard and crushing the star anise. What is interesting in this recipe is the use of whole wheat flour and that's its a roll out /cut out cookie dough that's sprinkled with cinnamon sugar before baking. But you have to be patient with this cookie as it needs to age five days in an airtight container before serving. I guess to give the flavors a chance to mellow and the cookie an opportunity to harden. Everything about this recipe was good. No problems in mixing or baking. Don't be put off about not chilling the dough. I used waxed paper and a slightly floured surface. The shapes held perfectly.After 5 days of ageing the cookie is firm.The taste reminded me of a cross between Graham Cracker and a biscuit.Not bad, just different from all the buttery sweetness I have been baking.I even dressed them up a little with some glitter accents.So try this one for a change. You don't have to tell anyone there's lard in it but do build up the whole wheat aspect!

Be sure to check out my other baking friends as we make cookies from Gourmet's favorite cookies from 1941-2008.

Jerry - http://www.cookingbytheseatofmypants.com/
Judy - http://www.nofearentertaining.blogspot.com/
Sandy - http://www.bakersbench.blogspot.com/
Kelly - http://sassandveracity.typepad.com/
Claire -
http://www.thebarefootkitchen.com/
Andrea -
http://www.andreasrecipes.com/

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12.04.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...Brown Butter Cookies

On the fourth day of Christmas Glamah baked for me... Brown Butter Cookies, Chocolate Meringue Biscuits,Benne Wafers, and Navettes Sucrees! I was intrigued by the simplicity of this recipe. The Daring Bakers had used brown butter in the last challenge and I loved the aroma. As I mentioned in previous posts, the older cookie recipes on Gourmet.com don't list the ingredients and caused me some confusion as you just read the recipe.Brown Butter Sugar cookies were published in June 1961. I browned the butter and mixed up the dough. Again a dry dough like I had with Sugar Shuttles! But upon close reading I see that I only used 1/2 cup rather than 1 cup of butter. I don't like the measurements for butter given in cups. Give me tablespoons!Anyway I added some more browned butter and formed the cookies. I didn't have the blanched almond they used as topping, but in a sudden burst of inspiration I added some leftover cashew praline to the tops. Imay have just over cooked them. Bake time is 20 minutues, however I pulled them out just in time. The texture of this cookie reminds me of Pecan Sandies. Wonderful and crumbly.Be careful when packing these cookies in your holiday gift boxes.


Be sure to check out my fellow baking friends as we bake hoilday cookies from Gourmet.com.

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12.03.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...Chocolate Meringue Biscuits

On the third day of Christmas, Glamah baked for me... Chocolate Meringue Cookies, Benne Wafers,and Navettes Sucrees. ! Glamah's meringues do not look as cute as the people at Gourmet.com, but they taste great. These were so refreshing to make between other baking. I love whipping up egg whites and happened to have plenty in the freezer from leftover from various projects. The only thing I changed due to economy and what was in my pantry was the addition of Hazelnut meal as opposed to ground blanched almonds. Plus Certain Someone loves Hazelnut and chocolate together.
Nothing to complain about with this one. Is that because it was published in October 1982 and the directions are more clear? Who knows. I should have piped the meringues bigger and with swirls, but the I like these odd little cookies.
These are pretty easy and will be great for everyone. Play around with the piping and surprise yourself!
Be sure to check out my other baking friends and see what they chose from Gourmet.com to bake for the holidays.
Jerry - http://www.cookingbytheseatofmypants.com/
Judy - http://www.nofearentertaining.blogspot.com/
Sandy - http://www.bakersbench.blogspot.com
Kelly - http://sassandveracity.typepad.com/
Claire - http://www.thebarefootkitchen.com/
Andrea - http://www.andreasrecipes.com/

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12.02.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...Benne Wafers

Hey! You're still with me on Day 2 of this cookie extravaganza? Great! We still got 10 more to go! On the second day of Christmas Glamah baked for me...Benne Wafers and Navettes Sucrees! This recipe was the first one I chose to bake. I had never heard of Benne Wafers before. I knew I had some sesame seeds sitting in my pantry from a Daring Baker challenge. They are caramelized cookies with benne seeds( sesame seeds). Benne Wafers are popular in South Carolina and other southern parts.Benne seeds are known as the seeds of good luck! seemed easy and minimal. I didn't even research this one before, just choosing to stick to Gourmet.com version that was published in November 1954. Don't they look pretty? Well all hell broke lose before I photographed this. I mixed up the batter that curiously only called for 2 tablespoons of flour. I did use dark brown sugar rather than light, because that's what I had.I flattened the spoonfuls down on buttered parchment with a knife dipped in ice water. When I came to take them out they had spread into one thin sheet. I was about to toss them but grabbed a round cutter and cut the thin mess while warm. They cooled down to a buttery almost brittle like cookie. I tore away the scraps and from the cutter and ended up with a quite a few presentable wafers! Good thinking. I googled this cookie and found most modern recipes call for way more flour( like cups!)Oh well. I have to say these were tasty and crispy. A unusual treat for cookie boxes this holiday season.


Be sure to visit my other baking friends as we prepare cookies from Gourmet.com this holiday season!
Jerry - http://www.cookingbytheseatofmypants.com/

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12.01.2008

12 Days Of Cookies A Gourmet Cookie Extravaganza...(Navettes Sucrees) Sugar Shuttles

I love food blogging and Twitter. Twitter is my latest addiction. If I hadn't signed up for Twitter I would never had received an invitation from Andrea to participate in baking a collection of recipes from Gourmet.com. Gourmet has complied cookie recipes from 1941-2008 for the holidays! Each of us choose 12 cookies to bake and will present our cookies over the next 12 days. That's a lot of baking, but I couldn't resist. The trick is to do recipes in batches so your are not stressed each day. I also don't want to be stressed about my bank account so I have tried to pick recipes where I have most of the ingredients on hand. But after a day of baking, I will have to stock up some more. What am I going to do with all these cookies you ask? Give them away to friends, family, etc all boxed up nice. How's that for holiday cheer!
My first recipe is from December 1951 ,Navettes Sucrees( Sugar Shuttles).I have to say thus far this is one my favorites.Not to sweet and a little elegant cookie. They are called sugar shuttles because they look like a part that holds the thread on a sewing machine. Well if they say so. I love how the dough is dipped in egg whites and then rolled in sugar giving it a gentle crunch. Some of the older recipes don't list the ingredients first and this caused some confusion for me at times.But Gourmet. com clearly states on each recipe that they have left the recipes unchanged and they are how they were originally printed.I'm sure some housewives back then where cursing them out! I had some issues with this recipe. I had to add an additional 2 tablespoons of butter, as the dough was dry. And I forgot to butter the parchment on the first batch. They turned out perfect! However the last batch I baked on buttered parchment. Those kind of caramelized and burned on the bottom so I recommend you just place them on parchment. Thankfully there were not many in that batch.With all the richness and over indulgence this holiday,these cookies are simple , wholesome , and satisfying while not being to rich nor sweet.

Be sure to visit my other baking friends and see what they chose to bake for the holidays from Gourmet.com.

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