Hot Fudge Sauce 3 tablespoons butter 3 ounces (3 squares) unsweetened chocolate 1 cup white sugar ½ cup hot water ¼ cup corn syrup Dash of salt 1 teaspoon vanilla In a heavy saucepan melt butter with chocolate. Add sugar, water, corn syrup and salt. …
Month: December 2020
1 pound ground pork 1 green onion, finely chopped 1 tablespoon minced ginger 2 tablespoons minced red bell pepper 1 small carrot, minced 2 to 3 tablespoons prepared curry paste 1 tablespoon prepared salsa Lettuce leaves 30 round won-ton wrappers Mango Relish (recipe follows) DIRECTIONS …
makes 15 to 20 cookies
225 g (16 tablespoons) butter, at room temperature
200 g (1 cup) granulated sugar
150 g (2⁄3 cup tightly packed) light brown sugar
50 g (2 tbs) glucose
2 g (1/2 tsp) vanilla extract
225 g (1 1⁄3 cups) flour
2 g (1/2 tsp) baking powder
1.5 g (1/4 tsp) baking soda
4 g (1 tsp) kosher salt
150 g (3/4 cup) mini chocolate chips
100 g (1/2 cup) mini butterscotch chips
1/4 recipe (1/2 cup) graham crust (recipe below)
40 g (1⁄3 cup) old-fashioned rolled oats
5 g (2 1/2 tsp) ground coffee
50 g (2 cups) potato chips
50 g (1 cup) mini pretzels
- combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (see page 27 for notes on this process.)
- reduce the speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (do not walk away from the machine during this step, or you will risk over mixing the dough.) scrape down the sides of the bowl with a spatula.
- still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. add the potato chips and pretzels and paddle, still on low speed, until just incorporated. be careful not to over mix or break too many of the pretzels or potato chips. you deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.
- using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. pat the tops of the cookie dough domes flat. wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. do not bake your cookies from room temperature— they will not bake properly.
- heat the oven to 375°f.
- arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. bake for 18 minutes. the cookies will puff, crackle, and spread. after 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. give them an extra minute or so if that’s not the case.
- cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. at room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
in a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose. for the “coffee grounds” in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from stumptown as well as with crap-tastic coffee grounds that you can find just about anywhere. we discovered that it doesn’t make a difference what kind you use; the cookie is delicious every time. just make sure you don’t use instant coffee; it will dissolve in the baking process and ruin the cookies. and, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee. we use cape cod potato chips because they aren’t paper-thin, and so they do not break down too much in the mixing process.
makes about 340 g (2 cups)
190 g (1 1/2 cups) graham cracker crumbs
20 g (1/4 cup) milk powder
25 g (2 tbs) sugar
3 g (3/4 tsp) kosher salt
55 g (4 tbs) butter, melted, or as needed
55 g (1/4 cup) heavy cream
- toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
- whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. the butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. the mixture should hold its shape if squeezed tightly in the palm of your hand. if it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ table- spoons) butter and mix it in.
- eat immediately, or deploy as directed in a recipe. the crust is easiest to mold just after mixing. stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
- 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon fine salt
- 5 cracks freshly ground black pepper
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar, plus more for rolling the cookies
- 1/4 cup dark brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup unsulphured molasses
- 2 tablespoons ginger preserves
- Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.
- Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.
- Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.
- Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
- Preheat oven to 350 degrees F.
- Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 10 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
- Serve or store in a tightly sealed container for up to 3 weeks.
Makes about 4 servings 1.5 lbs ground round beef 1 onion chopped 1-2 cups vegetables – chopped carrots, corn, peas 2 lbs potatoes 1/2 cup butter (1 stick) 1/2 cup beef broth 1 teaspoon Worcestershire sauce Instructions: Peel and quarter potatoes, boil in salted water …
- 1 lb unsalted butter
- 1 cup sugar
- 8 oz cream cheese
- 2-4 tbsp vanilla extract
- 4 egg yolks only
- 4 cups flour
- 2 tsp baking powder
- Pre-heat oven to 350 degrees F
- Blend butter and sugar until smooth
- Add cream cheese and beat for about 1 minute, then add the egg yolks and vanilla extract (if using store bought extract, you will only need 2 tbsp, but if you use homemade extract you might need more, taste as you go), Beat until well incorporated.
- Sift flour and baking powder together then add to mix in 3rds, mixing each time until incorporated.
- Refrigerate overnight wrapped in plastic.
- Using a rolling pin, roll dough out to about 1/8 inch thickness and cut with your favourite cookie cutters.
- Bake in 350 degree F oven for 10-15 minutes until lightly brown on the bottom.
- Transfer to a rack to cool, then lightly sprinkle with icing sugar.
Alternate versions of this recipe are:
- cut into rounds, bake and then sandwich two rounds with apricot or sour cherry jam
- cut into wide strips and spread a nut mixture onto the strip, roll, then cut into spiral rounds and bake.
- nut mixture – 4 egg whites, 4 cups of nuts (walnut, pecan or almonds), 1 cup sugar
- cut into triangles, place a strip of turkish delight at the top point and roll into a ‘croissant’, then bake.
Allegedly from the kitchen of the long gone, legendary downtown Windsor restaurant Chanosos Makes 4 egg rolls, multiply as needed 1 large avocado diced 2 tbsp sundried tomatoes, chopped finely 1 tbsp red onion, minced 1/2 tsp fresh cilantro, chopped 1 pinch salt 4 egg …