STRAWBERRIES WITH BROWN BUTTER SHORTCAKE

Strawberries With Brown Butter Shortcake By Kim Severson
YIELD 8 servings
1 hour 15 minutes
This recipe came to The Times from David Guas, a New Orleans chef. He substitutes a spongecake enriched with browned butter for crumbly shortcake. And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit.
TIME
 INGREDIENTS
2 pounds (6 cups) strawberries, hulled, quartered if large
Zest of 1 orange 1 1⁄4 cups sugar
1 1⁄2 sticks plus 1 tablespoon unsalted butter
1 cup plus 2 tablespoons all- purpose flour
4 large eggs
1 teaspoon baking powder 1⁄4 teaspoon salt
1⁄2 cup buttermilk
Whipped cream for serving
PREPARATION
Step 1
Pour an inch of water into a large pot and simmer over medium-high heat. Stir strawberries, orange zest and 1/4 cup sugar in a large stainless steel mixing bowl, cover with plastic wrap and place on pot so bowl does not touch water. Reduce heat to low and let strawberries cook for 20 minutes. Remove bowl and refrigerate until chilled. (Strawberry sauce, which will be chunky, can be made up to one day ahead.)
Step 2
Heat oven to 350 degrees. Place a 10-inch cake pan on parchment paper; trace and cut out a circle. Grease pan’s bottom and sides with one tablespoon butter, press parchment into pan, then flip paper over, buttered side up. Sprinkle 2 tablespoons flour on parchment and tap to coat bottom and sides of pan; discard excess.
Step 3
Melt remaining butter over medium-high heat. Simmer, whisking often to incorporate any solids that sink to bottom, until butter is a golden-amber color and smells nutty, about 4 to 6 minutes. If it sputters, reduce heat. Set butter aside to cool.
Step 4
Bring the large pot with an inch of water in it to a simmer again over medium-high heat. Whisk eggs and remaining one cup sugar together in a large heatproof bowl and place over pot of water. Again, bottom of bowl should not touch water. Reduce heat to low and whisk mixture
until it has tripled in volume, 4 to 5 minutes.
Step 5
Transfer to a mixing bowl and, using a hand mixer or a stand mixer, whip on high speed until mixture is thick and pale, 2 to 3 minutes. Reduce speed of mixer to low and slowly drizzle in warm butter (adding it too quickly will cause batter to separate), using a rubber spatula to scrape browned bits into batter.
Step 6
Sift remaining 1 cup flour, baking powder and salt together. Using a whisk, gently fold one-third of dry ingredients into batter, then half the buttermilk. Repeat, ending with last third of dry mixture. Transfer batter to cake pan and bake until cake sides pull away from pan and center resists light pressure, about 20 minutes. Remove from oven and let it rest for 10 minutes before running a paring knife around edge of pan to release cake. Invert onto a rack to cool completely.
Step 7
Slice into wedges and serve topped with the strawberry sauce and a dollop of whipped cream.

FLORENTINES

Hands down the best Christmas Cookie ever.  It's really simple but as it's "different" it's a bit scary.  Once you've made a batch it will be hard to wait for the next chance to make/enjoy/share them.  

Florentines (Italy)

Total Time:

1 hr 35 min

Prep: 30 min

Inactive: 45 min

Cook: 20 min

Yield:5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine

Level:Intermediate

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons all-purpose flour

Finely grated zest of 1 orange (about 2 tablespoons)

1/4 teaspoon fine salt

3/4 cup sugar

2 tablespoons heavy cream

2 tablespoons light corn syrup

5 tablespoons unsalted butter

1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:

2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

LINZER COOKIES

Linzer Cookies

• YIELD
About 2 1/2 dozen cookies

• TIME
3 1/2 hours, including chilling

Lightly spiced, jam-filled linzer cookies (a smaller version of the classic linzer torte) are a traditional sandwich cookie with a tender texture and subtle nutty flavor that comes from finely ground almonds in the dough. As with sugar cookies, which benefit from the addition of frosting, the dough for a linzer does not need to be too sweet: It's filled with a tangy raspberry jam and finished with plenty of powdered sugar. A hole in the top of the cookie gives the signature stained-glass-window effect, making it one of the most effortless and impressive treats you could make this season

INGREDIENTS

• 3 cups/435 grams all-purpose flour

• 1 cup/155 grams raw, skin-on almonds (or 3/4 cup/75 grams almond flour)

• 1 ½ teaspoons ground cinnamon

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1 ½ cups/340 grams unsalted butter (3 sticks)

• 1 ¼ cups/250 grams granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup/290 grams raspberry jam

• Powdered sugar, for dusting

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PREPARATION

1 Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)

2 Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.

3 Add in dry ingredients all at once and mix on low speed, just until incorporated.

4 Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.

5 Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you’re rolling it out. This is O.K., just patch it up with scraps.)

6 Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.

7 To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.

Tip

• Dough can be made 5 days ahead, refrigerated. Cookies can be baked 2 days ahead, unfilled, wrapped tightly and stored at room temperature. Cookies can be filled same day.

EGGNOG THUMBPRINT COOKIES

Eggnog Thumbprint Cookies

These cookies embody all the flavors of eggnog in a sweet little bite. Rich butter cream, spiced rum, and nutmeg combine for a cookie everyone will love!

Prep Time10 minutes

Cook Time12 minutes

Total Time22 minutes

Ingredients

Cookies:

• 3/4 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 2 cup all-purpose flour
• 1/4 teaspoon salt

Frosting:

• 1/2 cup unsalted butter melted
• 2 cups powdered sugar
• 2 tablespoons spiced rum or 1/4 teaspoon rum extract
• Ground nutmeg for garnish

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
2. In a medium bowl, combine flour and salt; set aside.
3. In a large bowl, beat together 3/4 cup butter and sugars until creamy. Add egg and vanilla; mix to combine. Add flour mixture and mix until just combined.
4. Scoop tablespoonfuls of cookie dough, and roll into balls. Using the back of a teaspoon measuring spoon, make indentations in the middle of each circle.
5. Bake for 12 minutes. Remove from oven and cool completely.
6. In a small bowl, beat together 1/2 cup butter, powdered sugar, and rum until smooth. Transfer frosting to a piping bag. Pipe a dollop of frosting into the indentation of each cookie. Sprinkle with a little ground nutmeg to finish.

SMOKY RED DEVIL SMOKED EGGS

Smoky Red Devil Stuffed Eggs

INGREDIENTS

• 12 large eggs
• 1 fat garlic clove, minced
• ¼ teaspoon kosher salt, more to taste
• ½ cup mayonnaise
• 2 tablespoons tomato paste
• 2 teaspoons red wine vinegar, more to taste
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon hot smoked paprika, more to taste and for garnish

PREPARATION

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
2. Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
3. Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.
4. Spoon yolk mixture into whites and dust with paprika.

FRANK BRIGSTEN’S CHRISTMAS COOKIES

Frank Brigtsen's Christmas Cookies
Makes 4 dozen

1/4 pound unsalted butter, softened

3/4 cup light brown sugar, tightly packed

1 egg

2 tablespoons pure vanilla extract

1/3 cup finely chopped dried figs

1/3 cup finely chopped dates

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup grated coconut

1/2 cup granola

3/4 cup coarsely chopped pecans

3/4 cup peanut butter chips

1 cup semisweet chocolate chips

In electric mixer with wire whisk attached, beat butter and brown sugar on low until creamy and smooth, one to two minutes. Add egg and vanilla and beat on medium speed for about two minutes. Add figs and dates and beat on high speed until light and creamy, two to three minutes.

In a mixing bowl, thoughly blend flour, baking soda, salt and baking powder. Add to butter and sugar mixture and beat on low speed until thoroughly incorporated. Fold in coconut, granola, pecans, peanut butter chips and chocolate chips.

Preheat oven to 350 degrees. On buttered cookie sheets, place one tablespoon of cookie batter for each cookie, spacing them about two inches apart. Bake at 350 degrees until lightly browned, 12 to 15 minutes. When done, transfer the cookies to a wire rack to cool.

CUCCIDATI, ITALIAN FIG COOKIES

  Italian Fig Cookies

GOURMET DECEMBER 2002

Cuccidati

The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.

YIELD: Makes about 5 1/2 dozen cookies ACTIVE TIME: 1 hr TOTAL TIME: 10 hr INGREDIENTS

For filling

1 cup packed soft dried Mission figs (8 oz), hard tips discarded 3/4 cup raisins (3 3/4 oz)

3/4 cup mild honey

1/4 cup brandy

1 1/2 teaspoons finely grated fresh orange zest 1 teaspoon finely grated fresh lemon zest

1 tablespoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

3/4 cup whole almonds (4 oz), toasted and coarsely chopped 3/4 cup walnuts (3 oz), toasted and coarsely chopped

For pastry dough

4 cups all-purpose flour

1 cup plus 2 tablespoons sugar 1 tablespoon baking powder

1 teaspoon salt

                

 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes 2 large eggs, lightly beaten

1/2 cup whole milk

1 1/2 teaspoons vanilla

1 teaspoon finely grated fresh orange or lemon zest

For icing

1 cup confectioners sugar

1/2 teaspoon vanilla

1 1/2 to 2 tablespoons fresh orange juice

Garnish: multicolored nonpareils*

PREPARATION

Make filling:

Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl. Chill, covered, at least 8 hours.

Make dough:

Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours.

Form cookies:

Preheat oven to 350°F.

Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.

Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Transfer cookies to racks and cool until warm, about 10 minutes.

Make icing while first batch of cookies bake:

Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing. Brush icing on warm cookies and decorate with nonpareils (if using), then cool completely. Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).

Cooks' notes:

         

 • Filling can be made 1 week ahead and chilled, covered. • Dough can be chilled, wrapped in plastic wrap and then foil, up to 3 days. • Cookies keep, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature 1 week.

AUTHENTIC CARNE ASADA

Authentic Carne Asada

Yield: Serves 4 to 6

Ingredients

• 2 limes, juiced

• 4 cloves garlic, crushed

• ½ cup orange juice

• 1 cup chopped fresh cilantro

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup olive oil

• 1 jalapeno, minced

• 2 tablespoons white vinegar

• 1 (2 pound) flank steak

Instructions

1 In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.

2 Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.

3 Heat an outdoor grill to high heat.

4 Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

5 Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

GARLIC NOODLES

Garlic Noodles

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

These Garlic Noodles are both sweet and savory with a strong garlic punch. They make the perfect side dish to any Asian inspired meal.

Servings: 4

Ingredients

• 8 oz. 1/2 lb. angel hair pasta 
• 4 cloves garlic 
• 1/2 bunch green onions 
• 4 Tbsp butter 
• 2 tsp soy sauce 
• 2 Tbsp brown sugar 
• 1 tsp sesame oil 
• 2 Tbsp oyster sauce 

Instructions

1. Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined.
2. Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside.
3. While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes).
4. Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve.