Tag: Valentine’s Day

Almond cranberry biscotti (home-made cantucci)

These twice baked cookies have a crisp texture and a sophisticated flavor. The basic dough is gently infused with almond extract and is filled with almonds and cranberries … and the aromas of these cookies baking in the oven can create a heart warming atmosphere for your Valentine’s Day!

Originally, biscotti was a travelers’ food that was meant to be eaten on long journeys. It was used for soldiers during the wars of the Roman Empire. After the fall of Rome, it reemerged during the Renaissance. A baker in the city of Prato, in the region of Tuscany, created a new version that was served with local wine. Originally almonds from the plentiful almond groves of Prato were used. They called this dessert Cantucci of Prato. The Italians still call this delicious dessert cantucci. Biscotti is the Italian word that refers to all twice baked cookies.

Ever since it became popular in Tuscany, chefs have created new versions of this basic recipe adding raisins, chocolate, lemon, anise, pistachio nuts, cranberries, butter and the list is endless. I guess making it with raisins and almonds would be the most common addition.

I personally like using cranberries and almonds. I love the synergy of these two ingredients, the sweet, tangy cranberries and the mildly bitter almonds creating a gently sweet dessert. One caution is the more things you add, the harder the dough will be to work with … but of course it does enhance its flavor and the texture.

RECIPE

Makes about 16 cookies

INGREDIENTS
  • 1/4 cup high quality light olive oil
  • 2 eggs
  • 1/2 -3/4 cup white granulated sugar
  • 1/2 teaspoon almond extract
  • 2 teaspoons fresh lemon or orange zest or 1 Tbsp dried lemon or orange zest
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 3/4 cup chopped almonds or pistachio nuts
  • 1 cup dried raisins or cranberries

INSTRUCTIONS
  1. Preheat oven to 325 F. Oil a cookie sheet.
  2. In a large bowl, sift flour with salt, baking powder.
  3. In a separate bowl, cream olive oil, eggs, sugar, almond extract and lemon zest. Add to the flour mixture from earlier. Mix thoroughly.
  4. Chop the nuts lightly by hand. I would not use a machine. Add the cranberries and the nuts, mix.
  5. Let the dough rest for an hour in a cool place.
  6. Divide the dough into two equal sized portions. Lightly flour the surface of a cutting board. Using your hand, shape each piece into a 12 x 2 inch log shape. You want to roll each piece like you roll a rolling pin. Place the logs on the baking sheet.
  7. Bake for 30 minutes on the rack placed in the middle of the oven. You don’t need to worry about the color of the top as the logs will be baked again.
  8. Take the sheet out of the oven. Place the logs on a cutting board and let them cool for 10 minutes.
  9. Using a serrated knife, gently slice the logs about 1/2 inch wide. You can cut them on an angle or straight.
  10. Reduce oven temperature to 300 F. Place each cookie slice upright on the cookie sheet about 1/2 inch apart and bake them for another 20 minutes or until golden in color and crisp. (Turn the cookies over on the other side half way though, after 10 minutes).
  11. Remove and let the cookies cool on a wire rack. They will get firmer.
  12. Serve with coffee, vine or tea.
  13. Store in an air tight container. They will keep for a long time.

Enjoy!

Text and photo by Twincitiesherbs.

Chestnut Mushroom Stroganoff, a crowd pleaser!

This is a festive, delicious entree. The main ingredient is the chestnut mushroom but you can use any hardy mushrooms that you’d like, even crimini mushrooms would work well. The mushrooms are sauteed with the delicate shallots. It is seasoned with paprika, thyme and Dijon mustard. Also, I used beef broth that boosts the savory depth and creates the unami flavor, bringing this dish to another level. Honestly, everything in this dish comes together to a taste sensation that you can’t stop eating. It is truly a crowd-pleaser!

RECIPE

Serves 4 people

INGREDIENTS
  • 1 lbs Chestnut mushrooms, cleaned and sliced
  • 1/4 cup shallots, finally chopped
  • 2 Tbsp butter
  • 1 tsp Hungarian paprika
  • 3 cloves garlic, chopped
  • 2 cups cold stock (I used beef but chicken or vegetable would be fine too)
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme or 3 springs fresh thyme
  • 1/4 cup cream
  • 1/2 cup white wine (optional) or extra stock
  • pepper and salt to taste
  • parsley for garnishing

METHODS
  1. In a wide skillet, melt the butter over medium heat. Add and saute the shallots for 5 minutes. Add the mushrooms and keep sauteing for 10 minutes or until they release their juice.
  2. Clear the middle portion by pulling all the ingredients to the side. Add the paprika and garlic for 1 minute. Stir.
  3. Add the wine. Stir. Cook for a couple of minutes. (Omit if not using wine, use additional 1/2 cup stock instead).
  4. Add the cold stock, Dijon mustard and thyme. Stir. Cook for 5 more minutes. Turn off heat.
  5. Add the cream. Stir.
  6. Serve hot with egg noodles. Garnish with parsley.

Enjoy!

Recipe, text and photo by Twincitiesherbs.

History of spiced heart honey cookies (no recipe)

Winter is not over yet, in fact we are still in the middle of it. To be a little more exact, we are half way between winter and spring on the northern hemisphere. I can usually feel the Earth’s energy starting to wake up but spring is not here yet. We can finally experience the promise of the light, fertility and growth.

Come celebrate this Winter Magic! In accordance to Pagan traditions, this occasion has been celebrated for thousands of years by Europeans. One special food they make is the honey cookies. So yes this celebration is similar to Valentine’s day. The cookies were gifted as a fertility token to girls by boys or given as good luck charm to little children. Heart was always a popular shape but sun or animal themes were often used as well.

There is so much folklore, legend and history behind these lovely spiced cookies! They are made to honor the old, wise women in their culture. In Ireland they call her Brighid, in Russia they are called Baba Yaga. These women are the Earth’s Goddesses. The cookies are not just beautiful but are packed with nourishing ingredients that grandma would use.

This is still the time to stay focused inward and get ready mentally for the year to come. Clean and clear the space you live in and invite love or universal love into your life. Set your intentions. Do things that your heart desires.

Another spectrum of love is hatred, anger and jealousy. When you invite love into your life, you might experience these feelings too. Don’t be afraid of them just acknowledge them. These emotions can be found in the Grimm story of Hansel and Gratel.

Traditionally, honey, rye flour and forest herbs were used to make these delicious cookies. Honey, the main ingredient has been used as medicine since ancient times. It is well known for its nutritious value and supposedly sweetens life as well. Oh and it is aphrodisiac! In addition to honey, our ancestors prepared the dough with rye flour but today people tend to use white flour. They also put foraged herbs and dried fruits in the cookies. Of course, these ingredients varied from country to country and region to region but often included fennel, lavender, rose petals, juniper berries, sumac etc. Since the exotic spices arrived from the East, people have been baking the cookies with these spices. These included a mixture of ginger, cardamom, cinnamon, all spice, nutmeg etc.

Photo and Text by wordpress.com.