a favorite at the Kasell Thanksgiving Feast for over 20 years
Recipe serves 6
12 oz carrots thickly sliced
2 oz butter
1&1/2 tsp ground coriander seeds
1lb tomatoes peeled seeded chopped about 2&1/2 cups
1&1/2 pints chicken stock
1/4 pint heavy cream
salt pepper
1&1/2 tbsp chopped fresh coriander or parsley leaves
Cook carrots in butter for a several minutes
Add ground coriander cook 5 minutes
Add tomatoes cook 5 minutes
Add heated chicken stock
Bring to a boil turn down heat cook for a minimum of 35 minutes
NOTE if you increase the amount of servings this can take as long as 50 minutes
When the carrots are tender remove from heat let cool a bit
Briefly process in food processor * should not be too smooth
Return to pan reheat
Add cream
Add salt and Pepper
Add Coriander leaves or Parsley
Cover and let stand for 5 minutes before serving
12/16/2008
Chocolate Peppermint Pinwheel Cookies
Another A.B. cookie I want to try.
1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
Yield: approximately 3 dozen, 2 1/2-inch cookies
Prep Time: 15 minutes
Cook Time: 7 to 9 minutes
Inactive Prep Time: 2 hours
1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
Yield: approximately 3 dozen, 2 1/2-inch cookies
Prep Time: 15 minutes
Cook Time: 7 to 9 minutes
Inactive Prep Time: 2 hours
The Chewy Chocolate Chip Gluten Free Cookie
I found this recipe on Alton Brown's website and I am curious to try it.
* 8 ounces unsalted butter
* 11 ounces brown rice flour, approximately 2 cups
* 1 1/4 ounces cornstarch, approximately 1/4 cup
* 1/2-ounce tapioca flour, approximately 2 tablespoons
* 1 teaspoon xanthan gum
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 2 ounces sugar, approximately 1/4 cup
* 10 ounces light brown sugar, approximately 1 1/4 cups
* 1 whole egg
* 1 egg yolk
* 2 tablespoons whole milk
* 1 1/2 teaspoons vanilla extract
* 12 ounces semisweet chocolate chips
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
* 8 ounces unsalted butter
* 11 ounces brown rice flour, approximately 2 cups
* 1 1/4 ounces cornstarch, approximately 1/4 cup
* 1/2-ounce tapioca flour, approximately 2 tablespoons
* 1 teaspoon xanthan gum
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 2 ounces sugar, approximately 1/4 cup
* 10 ounces light brown sugar, approximately 1 1/4 cups
* 1 whole egg
* 1 egg yolk
* 2 tablespoons whole milk
* 1 1/2 teaspoons vanilla extract
* 12 ounces semisweet chocolate chips
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
12/15/2008
Brandy Alexander
This is a drink I'd like to make over the holidays.
1 ounce brandy
1 ounce dark crème de cacao
1 ounce heavy cream
Ice
1 pinch nutmeg
Shake brandy, crème de cacao and heavy cream with ice and strain into a chilled cocktail glass. Garnish with a pinch of fresh nutmeg.
This recipe comes from Rob Chirico's Hair of the Dog.
1 ounce brandy
1 ounce dark crème de cacao
1 ounce heavy cream
Ice
1 pinch nutmeg
Shake brandy, crème de cacao and heavy cream with ice and strain into a chilled cocktail glass. Garnish with a pinch of fresh nutmeg.
This recipe comes from Rob Chirico's Hair of the Dog.
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