Saturday, December 28, 2019

WINTER BREAK ANNOUNCEMENT



HI FRIENDS, I'M GOING ON WINTER BREAK FROM DEC 28TH - JANUARY 16TH. NO COOKIES WILL BE MADE DURING MY TIME AWAY FROM THE KITCHEN! 
I'M SO INCREDIBLY THANKFUL FOR ALL MY COOKIE SUBSCRIBERS. 
LOTS OF CRAZY COOKIE IDEAS FOR 2020!
THANK YOU FOR MAKING 2019 A YEAR OF GROWTH AND HAPPINESS!!

Friday, November 8, 2019

NOVEMBER COOKIE: BANANA, EMMER FARRO, TURMERIC, SALT CURED PEPPER & CARDAMOM

The november cookie is basically banana bread in cookie form! With slow dehydrated bananas for the perfect non mushy cookie, salt cured green peppercorns, emmer farro flour, fresh New Mexican turmeric and freshly ground cardamom.




Monday, June 17, 2019

Nettle-milk & Chive Biscuits










4 cups bread flour
2 tbsp baking powder
2 sticks unsalted frozen butter
1 tbsp cane sugar
1 tsp salt
1 3/4 cups cold buttermilk
.25lb nettles
1/4 cup finely chopped chives

Preheat oven to 425F.

With gloves, take off the nettle leaves from the stems.
In a saucepan, add leaves and water. Boil for 2 minutes, drain and set aside.

In a large mixing bowl, whisk together flour, baking powder, salt, sugar and chives.
Grate in the frozen butter and mix everything together. Put it in the freezer while you prepare the nettle milk.

Add one cup of buttermilk and nettle leaves to a blender and blend on high until it's smooth. This should only take 30 seconds to a minute, depending on your blender.
Add the rest of the buttermilk and swoosh it around.

Take the flour mix out of the freezer, make a well in the center and add the nettle milk.
Mix everything together with your hands until it comes together. It'll seem dry but that's good. A wet  dough will lead to flat and dense biscuits.

Flour your work surface and roll the dough out with a rolling pin to about 1" in thickness.
Fold it over twice and roll it out again to 1" in thickness.

Using a biscuit or cookie cutter, cut out the biscuits and place them on a sheet pan with parchment paper or a silpat.

Brushing the biscuits with egg-wash is optional. It'll make them golden brown but it's a step I often skip and It's not crucial unless you want them to look a certain way.

Bake for 17-23 minutes, checking after 17 minutes.



Friday, May 10, 2019

PISTACHIO + MATCHA + MINT MERINGUE LAYER CAKE






Meringue layers:  

1 cup raw pistachios,  processed into flour in a blender or food processor
1 tbsp ceremonial grade Matcha
1 2/3 cup powdered sugar
4 egg-whites


Preheat the oven for 350F.

Mix the pistachio flour with half of the powdered sugar

In the bowl of a stand mixer whip up the egg whites until you have soft peaks, add the rest of the powdered sugar, one tablespoon at a time until you have shiny stiff peaks. 
Fold in the pistachio/powdered sugar mixture. 


Line a sheet pan with parchment paper and spray it with vegetable oil. 
Spread the meringue evenly on the pan, into a rectangle. Approximately 13" long and 10" in width. 

Bake the meringue for 35 minutes at 350F.

Place onto a wire rack and let it cool completely before icing with the buttercream.


Pistachio buttercream: 


1 stick soft unsalted butter
1/2 cup pistachio paste
2 cups powdered sugar, sifted
2 tbsp heavy cream
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp chlorophyll for color, optional 

Beat together butter, powdered sugar, pistachio paste, heavy cream, vanilla, almond extract and one teaspoon of chlorophyll. Continue beating until fluffy and smooth. This will take anywhere from 3-5 minutes.


 Ceremonial grade matcha for dusting OR pistachio powder




Cake assembly:  

With a 6" cake-ring, stamp out 3 circles onto the meringue. One circle will require you to use the meringue scrap, use this for the bottom layer.
Use 1 strip of acetate to line the inside of the cake ring and put the bottom layer inside the ring.

Divide the buttercream into 3 so that you have enough for 3 layers. 

Spread the buttercream on the bottom layer, add the second layer of meringue and continue this process until you've used all three meringue layers and pistachio buttercream. 

Let the cake sit for a couple hours or overnight (keep in mind that if your kitchen is warm, you'll want to place the cake in a cool dark place so that the buttercream doesn't get too warm). 

Remove the acetate and cake ring, clean up the edges of the cake, dust with matcha or pistachio powder (or both!). Place mint leaves on the outside of the cake. 


Note: You can use a knife if you don't have a cake ring and make a square or rectangular cake. 






 

Friday, February 1, 2019

RYE FLOUR CONCORD GRAPE PIE (FOR THE WINE ZINE)






Rye crust: 
1 cup dark rye flour 
1 cup AP flour 
2 sticks unsalted cold butter 
2 tbsp sugar 

Add  flour in the bowl of a stand mixer (or on a clean surface if you are doing it by hand), add diced butter, sugar and mix it together with the paddle attachment on low or by hand. Mix until the butter is pea sized. Add a tablespoon of ice water and continue to do so until the dough comes together. I usually use about 3-4 tablespoons. Be careful not to add too much water, just until it starts coming together. Dump it onto a clean surface, divide into two and cover in either plastic film or parchment paper. Leave in the fridge for 30 minutes.


Filling: 
 5 lbs concord grapes 
1/2 cup cane sugar 
Juice from one lemon
4 tbsp cornstarch

With your thumb and pointing finger, squeeze off the skin and add the grape meat to a medium sauce pan. Set the skins aside. 

Cook the grape meat on medium high heat until the pits come to the surface. This will take about 10-15 minutes.
Transfer the meat into a sieve to catch the pits and let the juices pour into the bowl of the grape skins.

Return the grape juice and skins to the medium saucepan you cooked the grape meat in. Add sugar and lemon juice and cook on medium high heat for 5-10 minutes, stirring frequently. Mix together cornstarch and 1/2 cup water and stir it into the grapes. Cook for another 1-2 minutes, then set aside and let cool.


Roll out the dough (2) and pour the filling into your lined pie pan. Place the (2nd) rolled out dough on top, crimp the edges and put the pie in the freezer for 15 minutes.

Brush the pie with egg-wash and bake at 375F for 60-90 minutes.

Let the pie cool down before slicing.




https://www.thewinezine.co/