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Chef2Chef Recipe Club - Volume 5 Issue 111 - December 1, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Welcome to December, my second favorite month. The holiday season is here, the festive decorations are all around town and everyone is planning parties for their special holiday celebration. If you intend to serve a special dessert for your party or festive holiday dinner, you're in luck. This week Chef June Jacobs CCP, will host a week of our Recipe Club, featuring Holiday Desserts. Most of you know Chef June from previous weeks in our Recipe Club or from our Forums. -------------------------------------------------- Christmas has always been my favorite holiday. As a little girl, I think I liked the special food that was prepared as much as the presents I anticipated under the tree. The recipes handed down from loving family and treasured friends serve as a connection to holidays past, as they create memories for our loved ones here with us. Each day this week I'll share my favorite holiday goodies, including some of my family's accumulated treasures, as well as recipes we've developed or adapted especially for our clients. I sorted them into categories, starting with "Cookies." I love them all, and I hope you will make some of them your own this joyous season. The quality of the ingredients you use will have a lot to do with the success of your recipes. I only bake with unsalted butter because I prefer to control the amount of salt I add to any recipe, and because salted butter cannot be clarified, as some recipes require. Pure vanilla extract is not the only kind you'll find on your grocery shelf. Be sure not to get the imitation. It tastes metallic and does not perfume your recipes as does the genuine article. My personal preference is for the Bourbon-Madagascar vanilla of Nielsen-Massey. It is sold in specialty grocery stores, or check their web site (www.nielsenmassey.com) for more information on where to find it. I prefer Rumford's Baking Powder because it contains no aluminum or other unnecessary additives. You will notice that my recipes all specify "granulated cane sugar." Time was when that was all that was sold in supermarkets in the US. Nowadays, lower cost beet sugar is in many familiar bags. My experience is that beet sugar gives a gritty mouthfeel to many of my favorite recipes, so now I always check to see the words "pure cane sugar" on the bags I buy. If it doesn't say "cane sugar," it isn't cane sugar! Whether you bake them yourself or order them from the nearby bakeshop, cookies find their way into almost every home at Christmastime. A plate of "little jewels" on the dessert buffet,, or as the perfect ending to a heavy holiday meal, cookies satisfy the child in all of us. Each of us has our own personal favorites. Maybe you'll add one of these to your list this year! -------------------------------------------------- The Great Gourmet Savor the sweet, succulent taste of fresh and frozen seafood shipped straight from the boat to you next day. From Surf & Turf, Maryland Crabs, Chowders, Breaded Seafood and Fish caught straight out of the ocean only hours before we ship, you won't find any seafood fresher. With over 275 items available on TheGreatGourmet.com you won't need to go any further to find the product that you are looking for. If we don't carry an item you want, we will find it for you. The Great Gourmet sells both direct to the customer's door and wholesale. With the growing cost of seafood we want our customers across the nation to be able to afford the wonderful products that we sell and the only way to do that is by giving the best price that we can. For the seafood lover - we want your business but more than that, we want your friendship. Consider giving Gift Certificates or Gift Baskets to those you love for the holidays you may reach us at 1-877-600-FISH. http://html.chef2chef.net/goto.php?id=371 -------------------------------------------------- Swedish Thumbprint Cookies These very pretty (and easy) cookies are some that I've enjoyed since I was very small. I grew up in a Scandinavian neighborhood, and our next door neighbor always gifted us with a plate of these cookies at Christmas time. You can vary their look by using a variety of different jams and nuts. The jam centers give a jewel-like appearance. Makes about 4 dozen (or less, depending on size) 1/2 pound (2 sticks) unsalted butter 1/2 cup granulated cane sugar 1 extra large egg yolk 1 teaspoon pure vanilla extract 1 tablespoon light cream 2 1/4 cups unbleached flour Pinch of Rumford's baking powder 1/2 cup finely chopped walnuts (or choose pecans or pistachios) 1 extra large egg white 1. Preheat oven to 325 degrees F. Have butter and eggs at room temperature. 2. Cream butter and sugar until light and fluffy. Add egg yolk, vanilla and cream. Stir in flour and baking powder. 3. Place unbeaten egg white in a saucer. Roll small pieces of dough into small balls about the size of a nickel. Dip into egg white and then in the chopped nuts. Place on foil-lined cookie sheet, about 1 1/2 inches apart. Make an indentation in the center of each ball with your thumb. 4. Bake for 5 minutes in 325 degrees F. oven. Check and re-dent if necessary. Add a small amount of really good preserves in the flavor of your choice (or a Hershey's kiss) in the thumbprint. Continue baking for 15 minutes longer. 5. Cool on wire racks, and try to stay out of them! -------------------------------------------------- Miracle Blade III (As Seen on TV) Over 12 million Miracle Blade knives have been sold since 1989. Now the best just got better! The new Miracle Blade III Perfection Series are the last knives you'll ever need. 30 Day Money Back Guarantee! Your cooking time is cut in half! Set includes: (1) Miracle Blade Slicer (1) Rock 'n Chop (1) Filet & Boning knife (1) Chop 'n Scoop (1) Paring Knife (1) All Purpose Kitchen shears (4) Steak/Utility Knives - Tips & Guide booklet w/ Chef Tony recipes -Bonus: Miracle Blade Slicer (1) & Perfect Juicer (1) http://html.chef2chef.net/goto.php?id=372 -------------------------------------------------- Sugar Cut-Out Cookies My first cooking memory is of cutting these cookies out with my mother. If you have children, do take some time this holiday to bake some with them and make a memory that will last a lifetime. These cookies are always a hit with kids of all ages, and the decorated cut-outs are a lovely addition to a holiday sweet platter. makes about 5 dozen depending upon the size of your cutters 3 1/2 cups sifted flour 2 teaspoons Rumford's baking powder 1 teaspoon fine sea salt 1 cup unsalted butter 1 cup superfine granulated cane sugar 2 large eggs, beaten 1 teaspoon vanilla extract 1. Preheat oven to 350 degrees F. Have all ingredients at room temperature. Mix flour, salt and baking powder together in a bowl. Cream butter and sugar. Add eggs and vanilla, then the dry ingredients. Incorporate well. 2. Chill the dough. Break off sections of dough and roll fairly thin. Be sure to flour the table or board you are working on very well so your dough will not stick. Also, be sure to flour your rolling pin. 3. Cut out the cookies and place on an ungreased cookie sheet. Bake for about 8 minutes, until the cookies are very lightly browned and crispy. Remove to a wire rack to cool. 4. You may decorate the cookies before baking with jimmies or red or green sugar. Or, after baking, you may wish to frost the cookies with a thin coating of white milk frosting, and paint them with food coloring. Frosting 2 cups sifted confectioner's sugar at least 1/4 cup milk, and enough to make a smooth, spreadable frosting -------------------------------------------------- The Ultimate Chopper The Ultimate Chopper is a European-designed food processor available for the first time in the US. 750 watts of power provides the power of machines costing five times as much to grate, chop, grind, puree, dice, and mince almost anything. Set includes: Ultimate Chopper - Flavor Guard Bowl - Custom colored power pad - Ultimate Recipe Guide - FREE BONUS: Perfect Juicer - FREE BONUS: Miracle Blade Slicer http://html.chef2chef.net/goto.php?id=373 -------------------------------------------------- Chocolate Macaroons These cookies are not really macaroons, but WOW! Are they delicious. They are very easy to make, and decorate themselves as they bake. Don't make the balls too large. Smaller cookies are more attractive. (You can always eat several.) Makes about 100 1/2 cup flavorless vegetable oil 2 cups granulated cane sugar 4 squares unsweetened chocolate 4 extra large eggs 2 teaspoons vanilla extract 2 cups unbleached flour 2 teaspoons Rumford's baking powder a pinch of fine sea salt a large bowl of confectioners sugar Combine oil, sugar and chocolate. Beat in the eggs, one at a time. Add the vanilla. Sift the flour with the baking powder and salt. Stir into the chocolate mixture. Chill the dough thoroughly (at least 4 hours). Preheat oven to 350 degrees F. Make small balls (about the size of a walnut) and drop into a bowl of confectioner's sugar to coat. Bake on a greased cookie sheet for 12 to 15 minutes. Cool on wire racks. -------------------------------------------------- Recipe Club, Get your own Holiday Presents at Chef2Chef.net Win a 6-month Salsa Kiss Club of the Month Membership valued at $150! That's one specially selected free salsa and one free gourmet hot sauce every month for 6 months delivered to your door. http://html.chef2chef.net/goto.php?id=374 Register to a copy of the Chef of the Month, Jerry Traunfeld's cookbook, The Herbfarm Cookbook. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ What's new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! !0 winner's will each receive a set of all of these new items. Register http://ads.chef2Chef.net/goto.php?id=36 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Rugulach These tender, sweet morsels are among the delicious treats my Great Aunt Sadie made for her "Grands" almost any time, but especially for happy holidays like Hanukkah. She always filled hers with a mixture of cinnamon and granulated sugar and chopped walnuts. My friends at Chewy's Rugulach in San Diego (http://www.chewys.com for mail order) showed me many wonderful fruit fillings, and chocolate fillings as well. So you can be as adventurous as you like. My personal favorite filling is boysenberry! Makes about 36 For the dough: 1/2 pound unsalted butter, at room temperature 1/2poundb cream cheese, at room temperature 1/2 teaspoon fine sea salt 2 cups sifted all-purpose flour For the filling: Assorted jams and preserves of your choice cinnamon and granulated sugar Finely chopped nuts 1. In a large bowl of electric mixer, cream butter and cheese until completely blended and smooth. Beat in salt, and on low speed, add flour. When the dough is smooth, flour your hands and form dough into a short fat roll. Cut roll in three (3) equal pieces. Form each piece into a round about 12 inches in diameter. Cut roll into 3 equal pieces and form each piece into a ball, flatten to a disc and wrap each piece in plastic wrap. Refrigerate overnight. 2. Preheat oven to 350 degrees F., and cover cookie sheets with aluminum foil, shiny side down. 3. Roll each piece of dough to a 12-inch-diameter round. Melt 3 tablespoons unsalted butter to brush over the rounds. Spread with preserves or conserves of your choice and sprinkle them with chopped nuts. Or, you can add cinnamon and sugar to the nuts, and sprinkle them evenly over the rounds. Cut each circle in 12 wedges, like a pie, and roll up into crescents. [You can also roll the dough out into a long rectangle and roll it up and slice into about 1 1/4-inch chunks.] 4. Brush with a glaze made of 1 egg yolk mixed with 1 teaspoon water. 5. Bake for about 12 minutes, or until golden, in the 350 degree F. oven. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |