The way I like it. I like fruit and herbs in my ice cream and spices in my cookies and NO CANDY!! I’m sorry but what good is great ingredients when all you taste is candy. I eat ice cream when I want ice cream. I eat cookies when you want cookies. I eat candy when I want candy. Okay full-disclosure: I almost never want candy. Why overrun all those lovely butter and cream flavors with the brash and overpowering flavor of candy while adding all those extra calories? You should enjoying them not just using them to deliver more candy into your mouth. Rant over.
I really like making biscotti for some reason. They are hip cookies. Chocolate chip, snicker-doodles, oatmeal? Ha! They are kid stuff.
Really… look, these contain almonds which some people are allergic to and aniseed which boring people don’t like (Sorry… I mean just boring in culinary sense I’m sure you are fascinating in many other ways.)
And you can say “Bis Co0aaa tee” which makes you sound all European/Italian and then you can dip them in foodie beverages like espresso or a sweet dessert wine…. they are hipsterlishous and you know it.
Here is a really similar recipe if you are also feeling hipsterlishous today…and like aniseed: http://www.epicurious.com/recipes/food/views/Anise-Almond-Biscotti-102706
I’ve made pie crusts with varying success. This one was quite a failure. I was smashing little pieces of pie dough into that pie plate. Luckily it was just a chess pie and the custard tasted just fine. The crust was actually edible. In the end I blame the #$%^#^#@$^# vegetable shortening.
I also find phyllo dough challenging. Again it was edible and full of soft melty dark chocolate goodness so why be picky about the beauty, of lack thereof the flaky edible package it arrives in.
People are unsure of this when they hear about it but I’m telling you it was de-lish. John Ash really does such a great job in this book of coming up with flavors that are just a little outside the norm yet still accessible and delicious. Love it! Corn is sweet and then you add some vanilla and cream and honey…pure summer straight from from your freezer.
If you try this recipe, I will tell you that I left out the optional Serrano pepper. I suppose I should try it someday but I felt it might be a little overpowering to the mildness of the sweet corn flavor.
The almond lace fan cooks are also good and are easy but so greasy! That page is hidden in the link above so here is my version with comments.
Almond Lace Fans (John Ash)
1 stick of butter (yes a whole stick, 1/2 cup)
1 tablespoon of flour (yes only 1 tablespoon)
3/4 cup of ground almonds (I used whole skin on raw almonds and ground them up in my food processor)
1/2 cup of sugar
2 tablespoons of milk
1 teaspoon of grated orange zest (you need the fresh grated orange zest!)
1. preheat over to 325 degrees (that is Fahrenheit…or as in my case where my apt oven if off by 100 degrees I set it to 225 degrees and watch my oven thermometer carefully)
2. butter and flour a couple of baking sheets (btw heavy duty 1/2 sheet pans like they use in restaurants really do seem to be much better than the cookie sheets you can buy at target)
3. put all the ingredients in a saute pan over low heat and stir (wooden spoon is always best for your pans, your food and your health) until butter melts and it is mixed.
4. remove from heat and place heaping teaspoons of batter on sheets (far apart – like 5 inches – they get very flat and thin)
5. bake for 8 to 10 minutes (golden brown and not yet burning)
6. I left most of mine flat but they are pliable when they first come of the oven you can shape if you want.
I am really a big fan of homemade biscotti… not those jaw breakers covered in chocolate from Starbucks, but lovely nuts and dried fruit, a little sweet, crunchy but crumbly. These were really crumbly and I almost had more biscotti crumbs then pick-them-up and eat them cookies.
I couldn’t find shelled pistachios at my little local grocery so I shelled them all myself….(sigh) that took a little time. I actually did it on the same day I did the fava beans so lots of shelling, shucking, peeling that day.
The mixed dried cherries from the bulk bin at Whole Foods were perfect and when it called for a little almond extract I was skeptical but it was a perfect little subtle flavor layer that of course works well with the cherries.
I would definitely say to give them a try. –> recipe on bon appetit
I have a really hard time rolling dough out as a rectangle/square. I assume that I am not the only one that has this problem
I used cinnamon in the dough and the grocery store had some moist looking dried peaches so I used those. My brother thought they were made with rhubarb because the peaches weren’t very sweet. They were still tasty enough that people ate them.
As usual when I feed other people I forget to take a picture. I do have more peaches. Maybe I should make more cookies just to take a picture… nah let’s just sing ‘millions of peaches, peaches for me, millions of peaches, peaches for free…”