Thursday, September 20, 2012
200g [7/8 cup, or approx 14 tablespoons] unsalted butter, room temperature
1/4 teaspoon salt
1/2 cup confectioners sugar
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon vanilla extract
zest of one lemon
1 cup confectioners sugar
50 [ 1/4 cup, or approx 3.6 tablespoons] grams unsalted butter, room temperature
juice of one lemon
*an extra 1/2 cup of confectioners sugar was required for a thicker icing sugar. Please keep this in mind if a thicker consistency is preferred.
Preheat oven to 150 degrees Celsius / 300 F.
In a large bowl cream the butter, salt and sugar until light and fluffy on a medium setting, roughly 3 minutes. Reduce the speed to low and incorporate the vanilla and lemon zest, scraping down the sides as you go. Sift the flower and cornstarch into the mixture and beat on a low setting until just combined.
Take small portions of the mixture and roll into balls, continue until you have 25-30 (I made mine quite large, I ended up with roughly 23) pieces. If you want them to be as even as possible, roll out the mixture until it forms a log then use a clean knife to section into 30 pieces.
Place them on a baking tray lined with wax paper, gently press on each piece with a fork until it has left an imprint. You can also press on them gently with your fingers, if you do not wish to leave an imprint.
Bake for 20 minutes. let them cool completely.
For the filling beat the sugar, butter and lemon juice on a medium setting until incorporated. Use the back of a spoon, or a knife to ice one side of the cookie then sandwich them together. Try to find two which are similar sizes.
Recipe curtesy of ittybittykitchen
Saturday, April 14, 2012
- 1 1/2 cups (loosely packed) fresh baby spinach leaves
- 1/2 cup (loosely packed) fresh basil leaves
- 1/2 cup (loosely packed) fresh Italian parsley leaves
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 garlic clove, sliced
- 2 1/2 cups low-salt chicken broth
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium leek (white and pale green parts only), thinly sliced
- 2 cups short-grain rice (such as arborio) or medium-grain rice
- 1/2 cup dry white wine
- 1 large portabella mushroom, chopped into medium cubes
- 1/4 cup freshly grated Parmesan cheese plus additional for serving
Blend first 5 ingredients in processor until thick paste forms. Set aside.
Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often.
Place rice/leek mixture in a rice cooker and add chicken broth. Follow instructions for your rice cooker and cook until rice is tender.
While rice is cooking, saute chopped portabellas in olive oil until golden brown. Set aside
Uncover; stir in herb paste to taste, 1/4 cup Parmesan cheese, mushrooms, and 1 tablespoon olive oil. Season to taste with salt and pepper. Add more Parmesan if desired. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.
*This was plated for April fools as an ice cream sundae, but served as a side dish it works great for any normal meal too. =)
Saturday, March 17, 2012
- 4 cups chilled heavy cream
- 4 large egg yolks
- 4 tablespoons sugar
- 1 teaspoon vanilla
- 8 oz bittersweet chocolate chips
- 1/3 c. Sugar
- 3 drops doTERRA Peppermint Essential Oil
- Green food coloring
- 4-5 Mint chocolate cookies
- Mint Leaves(optional)
Heat 3/4 cup cream in a saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, just until it thickens. Add in the vanilla and chocolate chips and whisk until the chocolate is melted and fully incorporated. Set aside to cool.
Beat remaining 3 1/4 cups cream and 1/3 c. sugar in a bowl with an electric mixer until it just holds stiff peaks. Divide Whipped cream in half and set other half aside. Whisk one fourth of cream(of the half that was set aside) into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. Spoon into a piping bag and set aside.
Pipe chocolate mousse and mint cream in alternating layers into 8-10 parfait dishes. Top with half a chocolate mint cookie and a sprig of mint. Let set in the refrigerator for 2-3 hours. Serve well chilled.
Wednesday, March 14, 2012
- 3 Boneless, Skinless chicken breasts, cut in half(horizontally).
- Kosher Salt and Pepper to taste
- All-purpose flour (for dredging)
- 6 Tablespoons salted butter
- 5 Tablespoons Extra Virgin Olive Oil
- 1/3 c. Fresh squeezed Lemon juice(about 2 lemons)
- 1/2 c. chicken stock
- 1/4 c. Capers, drained and rinsed
- 1/4 c. Fresh Parsley, chopped
- 6 large russet potatoes(or 10-12 small), peeled, diced, cooked, and drained
- 1/3 c. Extra Virgin Olive Oil
- 1/4 c. Fresh Parsely, roughly chopped and packed
- 1/4 c. sliced scallions or green onions
- 1/4 C. + warm Milk
- Salt and pepper to taste