Category: Recipes

PUMPKIN MUFFINS with CRUMB TOPPING

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If “the muffin man” knew about these muffins, he’d still be in business today.  Dark, moist, spicy and absolutely delicious.  I’m pretty sure this easy-to-make recipe will become one of your “keepers” … and not just in the fall season.  The ingredient list might look long, but it is repetitive, so don’t be concerned.  You really don’t need that much at all.  And, if you bake, I’m sure you already have all these ingredients in your cupboard and frig.  If not, you might want to go shopping.

PUMPKIN MUFFINS with CRUMB TOPPING
Bake 375° 30 to 35 minutes.  Makes 9 to 12 (depending upon size).

1-3/4 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
1 15oz. can pumpkin (not pumpkin pie filling)
2 eggs, room temperature
1/2 cup milk

Topping
3/4 cup all purpose flour
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
6 tablespoons butter, melted

Icing – optional
2 cups 10x sugar
1 tablespoons milk
3 tablespoons maple syrup

In a large bowl, combine the dry ingredients – flour, baking soda, baking power, salt, spices – whisk together til well blended and then set aside.  In another bowl, beat the oil and sugars, canned pumpkin, eggs and milk until smooth and well blended.

Mix the dry ingredients into the wet ingredients.  Don’t overbeat.  When completely blended together, spoon into paper lined (or greased) muffin pans.  Don’t overfill the muffin cups because you need to leave room for the topping.  Depending upon how large you’d like the muffins, you should get 12 good sized muffins.

In a third bowl, mix together the flour, sugars and cinnamon.  When well blended, add the melted butter and, with a fork, mix til crumbly.  Spoon this topping onto each muffin cup.  Press the topping down a bit so that it doesn’t fall off.

Bake in a preheated 375° oven for 30 to 35 minutes, or until a cake tester inserted into the middle comes out clean.  Remove from the oven and let them cool in the pan for about 10 minutes, then remove them from the pan and onto a rack.

In a small bowl mix the milk, maple syrup and confectioners sugar together until smooth.  Drizzle liberally over the tops of the cooled muffins.

That’s it!  Easy, peasy lemon squeezy!  Now go put the kettle on because you are definitely going to want a nice, hot cuppa with one of these moist, delicious pumpkin muffins.

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THE MUFFIN MAN

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Do you know the muffin man … the muffin man … the muffin man?  Well, if you mean the one who lives on Drury Lane … Yes, I know the muffin man!   I am dating myself now, quite certainly, by recalling this childhood song.  I doubt any millennials can sing it, or have ever heard of it.  But one thing I do know is that I love English muffins.  Doesn’t everyone?  Splitting an English muffin in half, toasting it and spreading it softened butter and jam has to be one of the best breakfasts I know of … although they weren’t originally intended to be eaten that way.

In America we think of ‘muffins’ s as small hearty, cake-like breakfast items, which may or may not be made with fruit and nuts.  These are not to be confused with English muffins, which we sometimes call “crumpets”.  Although both did originate in England and both are griddle cakes, technically, a “crumpet” is a bread-like dough using baking powder as its leavening agent, while “muffins” use the same bread-like dough but with yeast as its leavening agent.  Also, crumpets are meant to be eaten without slicing open … muffins are sliced open.  Confusing, I know.

If you’ve watched Downton Abbey, or Upstairs Downstairs, you know that all wealthy aristocratic families had their own kitchen staff which, depending upon the size of the household, included cooks and bakers.  The “muffin” or “crumpet” originated from the leftover dough the bakers would be baking that day.  He or she would take the leftover bits, roll them up into a ball, flatten them and toss them onto a hot griddle.  These would then be enjoyed by the “downstairs” staff at tea time.  These crusty morsels were such a tasty hit, the “upstairs” family wanted them too.  It wasn’t long before these bready treats were also being served “upstairs” at tea time.

The word quickly spread about these delicious, small, round grilled rolls.  And soon bakers everywhere were making them and peddling them on the streets to the working classes.  At that time it was far too dangerous for city homes and apartments to have an indoor working oven.  As a result most people could not do their own baking.  So this inexpensive bread roll became an easy breakfast to grab and go while on the way to work.  Early in the morning, on the streets of London, with a wooden board balanced on his head and a bell in hand, the “muffin man” would walk up and down the “lanes” ringing his bell to signal his arrival.

And now that we know who the muffin man was, let’s make some muffins!  I’m using British bread baker, Paul Hollywood’s recipe.  Not quite sure how they are going to turn out, but let’s have fun trying.

ENGLISH MUFFINS
Makes 8 to 10 good-sized muffins.  Prep time:  about 2 to 3 hours.

2-1/3 cups white, bread flour
1 tablespoon active dry yeast
1 teaspoon salt
1 tablespoon sugar
1 tablespoon softened butter
1 medium-sized egg at room temperature, beaten
2/3 cup milk, warmed
vegetable oil
corn meal

This makes a VERY wet, soft and sticky dough and can be tricky to handle.  Should it get too sticky while kneading, let it rest for ten minutes.  The gluten will relax and then go back to kneading.

In a large mixing bowl with a paddle attachment (or by hand), mix all the dry ingredients together.  You may want to dissolve the dry yeast in the warmed milk, or not.  It’s up to you.  If you dissolve the yeast in the warmed (not hot) milk, it will shorten the proving time a bit.

Add the milk (yeast mixture), beaten egg and softened butter.  Beat all the ingredients together until smooth, glossy and the dough has formed a ball.  Turn the dough out onto a lightly floured board and let it rest for ten minutes.

After ten minutes, begin kneading.  It  will be STICKY.  Don’t add more flour or you will change the structure of the dough.  Continue kneading (scraping the board if necessary) until the dough has stopped sticking and is smooth and shiny.  This will take about 15 minutes.

Place the dough into a lightly greased bowl, cover with plastic wrap and put it in a warm place to double in size.  If you want to make the dough at night to cook in the morning, just place the dough into the refrigerator.  This will slow down the proving process.

When the dough has doubled in size, tip it out onto a lightly floured board which has been dusted with corn meal.  Roll the dough out like a pizza to about 1″ thick.  Using a biscuit cutter, dusted with flour (or tuna fish can, which is what I use), cut out the ‘muffins’.  You should get between 8 and 10.

Place the muffins onto a parchment lined sheet which has also been dusted with corn meal.  Cover the muffins lightly with plastic wrap and let them rest for about 30 minutes.

Preheat a stove-top griddle over medium heat.  Lightly oil the griddle.  If you prefer to oven bake them, preheat the oven to 350° and use a heated pizza stone.  When the griddle is ready, toss the biscuits onto the surface and cook them for about 10 minutes or more on each size, depending upon the thickness of the muffins.  Baking will take about 25 minutes (flipping them over half way).

When done, move them to a wire rack to cool.  Then put the kettle on, get the butter and jam.  Slice one open and lash on the goodness.  You deserve it.  Honestly, once I realized how to work with such a sticky dough, they were quite easy.  Now they are going to be a weekly treat … perfect for a weekend breakfast.

Ella Fitzgerald can even make this little ditty sound good.  Listen ……

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References:  Kitchen Project, The Foodies Companion, Bread Through History, BBC Food

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(MOCK) APPLE STRUDEL

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I am continuing in what appears to be my “mock apple” series of desserts.  Yes, this uses zucchini and, yes, no one will ever know.  From all appearances this is a classic strudel, rich, fruity and delicious.  It just doesn’t have apples in it … which actually makes it more fool proof.  One of the problems I have with making apple desserts, such as strudels or turnovers, is that the apples can sometimes cook down too quickly and become mushy, making for ‘soggy bottoms’.  Zucchini stays firm for that right amount of crunch.

If you are still picking zucchini from your garden at the end of September, as I am, please give this recipe a try.  I know its a bit time consuming, but well worth it!   So, gather all your ingredients and prepare to make something your friends and family will be wow’d by!!

MOCK APPLE STRUDEL
6 cups zucchini – peeled and diced
1 lemon, juiced
1 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
1/2 cup raisins
1/2 cup chopped walnuts
2 cups fresh bread crumbs (not packaged seasoned)
1/2 cup melted butter
1 egg, separated (white only)
1 package frozen puff pastry dough, thawed

Line a large baking sheet with parchment paper.  Preheat oven to 400°.  The strudel bakes for 30 minutes or til golden brown and cooked through.

In a large saucepan over medium heat, add the peeled, chopped zucchini.  Add the lemon juice, white sugar, brown sugar, cinnamon, nutmeg and salt.  Cook til softened – about 15 minutes.  It will bubble up and appear very syrupy, add the cornstarch and continue cooking until very thick – about 5 more minutes.  Remove from the heat and add the raisins.  Set aside while you toast the bread crumbs.

Using old stale bread, toss it into your food processor or blender and shred it up.  You’ll need about 2 cups of bread crumbs.  In a saute pan, melt a half stick of butter (1/2 cup) and then add the bread crumbs.  Toast lightly til brown but not burnt.  Then set those aside.


From the frig, get a package of thawed puff pastry dough.  On a floured board, roll out one sheet of puff pastry until its  v-e-r-y  thin.  Yes, thinner than you think it can handle.  It won’t break apart.  Keep flouring and moving the pastry sheet around so that you can work with it.  I was able to get it 25″ long.  How about you?

Now working from about 3″ in from the long edge, spread the cooled, toasted bread crumbs, about 4″ or 5″ wide.   On top of the bread crumbs, sprinkle the chopped walnuts.  On top of the bread crumb/walnut mixture, drop spoonfuls of the thickened zucchini/raisin mixture.  Spread it out as smoothly and evenly as possible.

Now comes the fun part.  Pull the 3″ swath of pastry that you left without filling, up over the filling.  Press down.  Don’t be afraid.  It will work.  Fold each side in and over the filling – about 1″ or less.  Now put your hands under the filling (which has been rolled once) and roll that over onto the pastry.  Press down.  Now do it again.  You should be able to roll the pastry at least three times, resulting in a long, cylinder of filled pastry.

Lightly beat the egg white and brush it onto the open edge to seal everything.  Press it into the pastry roll tightly.  You don’t want anything leaking out.

Carefully pick up the strudel and lay it onto the parchment paper.  Don’t be alarmed if your strudel doesn’t fit onto your pan.  Forming a horseshoe shape is traditional.  Brush the top with the remaining egg white.  Put the strudel into the refrigerator to cool while you preheat the oven to 400°.

When the oven is ready, put the strudel into the center of the oven to bake – approximately 30 minutes.  Check it quickly at 20 minutes to make sure its baking evenly.  Turning the pan may be necessary for even baking.

When baked, cool the strudel on a baking rack.  It may be necessary to use two spatulas to lift it.  I know you’ll want to dive right in, but let it cool a bit.  Trim off the end pieces and then serve it up … warm with a big scoop of vanilla ice cream!   Rich, fruity, flaky … this is delicious!!!

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Here Zucchini, There Zucchini, EVERYWHERE Zucchini!

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I have never had a harvest of zucchini (courgettes in G.B.) as I’ve had this year!  It’s out-of-control!

This photo is just from this morning’s romp in the garden. Believe me, my garden is small … and I am no gardener. But, what to do with this latest batch??? So far, I’ve sliced, diced and stuffed zucchini.  I’ve pickled zucchini, frozen zucchini, made ratatouille, frittatas and quiches.  I’ve added zucchini to salads, stir fries and soups.  I’ve made zucchini muffins, breads, and fritters … and of course, the delicious lemon zucchini drizzle cake and chocolate zucchini bread (recipes available).  Friends, family, co-workers and neighbors don’t want them.  Yikes, what am I going to do?

I am tough … I’ll trudge on … bound and determined to use them all.  So, today I am making Mock Apple Shortbread Bars, a great, easy-to-make recipe that will have everyone scratching their heads.  Trust me!

MOCK APPLE SHORTBREAD BARS
Bake 350°.  Makes 40 or more (depending upon how big or small you cut them)

6 cups fresh zucchini, peeled, seeded and diced (about 3 large)
1/2 cup lemon juice
1 cup sugar
1 tsp. cinnamon
3-1/2 cups all purpose flour
1 cup sugar
1 tsp. salt
1 tsp. cinnamon
1/2 cup brown sugar
3 sticks butter, icy cold and cubed
1 cup chopped walnuts (optional)
1 cup oatmeal (not instant)

Use a large 16″ x 10″ sheet or jelly roll pan and line it with parchment paper or grease it well.  I like to use parchment paper so that I can lift everything out of the pan at once, let it cool and then slice.

In a large sauce pan, saute the diced zucchini with the lemon juice for about 10 minutes until soft (not mushy).  Add the sugar and cinnamon and cook for another minute or two.

While the zucchini is cooking, in a very large mixing bowl, combine the flour, salt, sugars and cinnamon.  Cut in the butter (just as if you’re making a pie dough or scones) until the flour is pea shaped and crumbly.  You can certainly do this by hand, but I like using a food processor.

From this flour mixture, take 1/2 cup and stir it into the cooked zucchini til blended with no lumps.  This will help to thicken the zucchini so that its not runny.

Add the oatmeal and chopped walnuts to the rest of the flour mixture and then take half of that and press it into the prepared sheet pan.  Really press down on it because this is going to be the crust.

Spread the cooled zucchini mixture over the crust.  Then, on top of the zucchini, spread the rest of the flour mixture and press down lightly.

Bake at 350° for 45-55 minutes.  The bars should be lightly browned, cooked on the bottom and the filling bubbly.  Cool thoroughly before slicing.  Cut them in squares, bars, diamonds.  Keep them large or small.  Trim the edges as I have here, or not.  There are no rules!

Serve these as a ‘grab and go’ bar cookie, or plated as a dessert with a scoop of ice cream. They’re great for picnics or the beach.  Crunchy and sweet, a gooey filling with a hint of cinnamon.  Your family will love them and they’ll never know they are eating their vegetables!

So if your garden is exploding with zucchini (or even if it is not), add this really easy-to-make, delicious  “mock apple bar cookie” to your ‘go to’ zucchini recipes!!  Absolutely delicious!

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Lemon Zucchini Drizzle Cake

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I might have mentioned in previous posts how much I love the Great British Bake Off.  Most of the items the bakers are asked to make I’m familiar with, but occasionally they’re asked to bake something that I (and even they) have never heard of.

While watching the other night, for the very first challenge, Mary asked the bakers to bake a “drizzle cake”.  A drizzle cake?  What in the world is a “drizzle cake”?  Get out the laptop and Google “drizzle cake”.  It appears that a ‘drizzle cake’ (a term used in the U.K. and not to be confused with a ‘glazed cake’) is a loaf or pound cake which has been punctured with holes after baking into which a simple syrup is poured (flavor of your choice), and then glazed.  Okay, sounds easy enough, which probably explains why it was the first challenge of the season for the British Bake Off contestants.  So, I’m going for it!

Of course, I’m not going to replicate Mary’s, or the contestant’s bakes.  As always I’ll create my own recipe, and with a garden bulging with zucchini (courgette for all the U.K. readers), have the perfect idea … a Lemon Zucchini Drizzle Cake.

After a few failed attempts (too much zucchini, too wet a batter, not enough leavening, etc.), the following recipe is a winner.  Not too puckery … not too veggie-like … and not too sweet, just chock full of lemony zucchini goodness.  Dense, rich and moist … think of carrot cake but without the spice … and, of course, add in the “drizzle” factor.

This one’s definitely a keeper.  I hope you enjoy it as much as we do!

LEMON ZUCCHINI DRIZZLE CAKE
Makes one large loaf cake, or 12 muffins/small cakes.  Bake at 350° for one hour (for cake) … 35 minutes or so for smaller cakes … or til done.

1-1/4 cups granulated sugar
1/2 cup vegetable oil
1/3 cup plain Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons (or more) lemon zest
1 teaspoon good quality vanilla extract
2 eggs, room temperature
2 cups all- purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups shredded zucchini, drained dry

Drizzle
1 cup confectioner’s sugar
2 tablespoons lemon juice

Preheat the oven to 350.  Grease a large loaf/cake pan or muffin tins.

This is really quite easy to make.  First grate the zucchini and put it in a colander to drain.  You want as much moisture removed from the zucchini as possible.  I grated the zucchini and let it drain for over an hour, then gathered up handfuls of zucchini and squeezed it dry.  If your zucchini isn’t squeezed dry, your cake will be wet and soggy.  And no one wants a “soggy bottom”.

In a large bowl combine the flour, baking powder, baking soda, and salt.  Whisk together til well blended and the flour has lifted.

In another large bowl, beat the eggs til lemony colored and then add the sugar.  Beat well.  Add the oil, lemon juice, vanilla and yogurt.  Mix well and then add the lemon zest.

Add the dry ingredients to the wet ingredients, mixing well, but don’t over-beat.  Fold in the DRY, grated zucchini.

Pour the batter into your prepared pan or pans.  Bake in the center of the oven, until a toothpick inserted into the center comes out clean and dry … about an hour … and until the cake begins to pull back from the sides of the pan. When the cake is fully baked, cool it in the pan for 15 minutes, then remove it from the pan and cool it on a rack for another 15 minutes while you prepare the “drizzle”.

In a small bowl mix the confectioner’s sugar and the lemon juice.  It should be thin, but not too thin.  This is not a thick glaze.  After the cake has cooled, put it back into the pan and with a long skewer (I used a chopstick from last night’s takeout), poke holes in the cake about an inch or two apart.  Pour half the “drizzle” all over the cake, letting it settle into the holes, let it rest for about 15 minutes, then pour the rest of the “drizzle” over the top.

The “drizzle” oozes into this yummy cake making it very moist.   Leave the cake to set for at least an hour before serving.  And then serve this cake for a sweet treat at lunch, brunch or if you want the perfect accompaniment for your afternoon tea.  Absolutely delicious!  Enjoy!!

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Palmiers

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If you know me, you know that I adore elephants.  Elephants are my most favorite animal (which we can discuss another time), and for some reason my “cannot resist dessert” is Elephant Ears. Is there a connection?  I don’t know.  Elephant Ears, or Pig’s Ears, or Palm Leaves are names for what the French call “Palmiers“.  Palmiers are an elegant confection or cookie made using Puff Pastry.  Puff pastry (flour, butter and water) is known and used by many cultures from Europe to South America to the Middle East for everything from sweet to savory.

French painter Claude Gelee, circa 1630. (Photo by Hulton Archive/Getty Images)

Because I couldn’t authenticate the origin, “legend” suggests that Puff Pastry was invented in France in 1645 by an apprentice pastry cook, Claudius Gelée. As the story goes, Mr. Gelée wanted to bake a butter cake for his father, who was on a special diet. With a recipe of just flour, water and butter, Claudius mixed the flour and water together, but realized he completely forgot to incorporate the butter into the flour.  Thinking quickly he ‘lay some Butter in litle Pecies’ onto the already rolled dough.  He then folded the dough over and rolled it out … and then he did it again and again and again. After folding and rolling the dough several times, he formed it and baked it.  When Claudius removed the cake from the oven, surprisingly, not only had it risen significantly, it was light and “puffy”.  The story continues with Mr. Gelée being hired by the famous Rosabau Patisserie in Paris, where he perfected his  ‘puff paist’, became quite successful, moved on to Florence only to have his secret recipe stolen from him by the Brothers Mosca Pastry Shop.  Fact or fiction?  Who really knows.

What we do know is that Puff Pastry is a near relative to Phyllo (Filo) Dough.  Phyllo Dough is used throughout the Middle East much like European Puff Pastry and seems to have existed long before Puff Pastry was invented.  Although the two can be used interchangeably, there are differences.  Puff Pastry has layers of butter incorporated within the pastry, which when baked, causes pockets of steam to form in the dough.  The dough then separates into flaky layers.  Phyllo needs oil or melted butter brushed onto each pastry layer before baking, usually requiring three or more layers, it then becomes tender and flaky.

Making Puff Pastry from scratch is doable, but it is so labor intensive.  If you’ve ever watched the Great British Bakeoff, you’ve seen the Puff Pastry challenge where the contestants are asked to make Puff Pastry from scratch in order to create their specialty desserts.  No thank you!  For me, it’s to the frozen food aisle in the grocery store.  Good quality puff pastry, using butter and not shortening, is available and it’s not overly expensive.  Because it’s handy for so many dishes from meat pies to desserts, I always keep a couple of boxes in my freezer.

This recipe is an easy, sure-to-impress cookie … perfect for tea time.  You can get as creative as you’d like by varying the fillings … a mixture of brown sugar and pecans, or a cinnamon sugar blend, or how about bananas and peanut butter.  Get creative and have fun!

CHOCOLATE WALNUT PALMIERS
1 sheet frozen puff pastry dough, thawed
1/2 cup sugar
1/2 cup chocolate spread (Hershey’s, Nutella, Biscoff)
1/2 cup chopped walnuts, or any chopped nuts

Preheated oven at 400° (but only after the pastry is rolled and in the refrigerator).  Makes about 2 dozen.

Sprinkle 1/4 cup sugar over the pastry board and then unfold the thawed puff pastry dough on top.  With a rolling pin, gently roll the dough out just to smooth it and incorporate the sugar onto the underside.  Turn the pastry sheet over and sprinkle the remaining 1/4 cup sugar on the board and roll it again.

Spread the chocolate (or Nutella or even peanut butter, if you’d like) over the entire sheet of pastry.  Sprinkle evenly with chopped nuts.

Starting from one long end, begin to tightly roll the pastry into the center.  Stop halfway. Then from the other long end, tightly roll that side in to the center.  You should have an equal number of rolls on either side, meeting in the middle.  Squeeze the middle together, then turn the rolled pastry over and place it seam side down onto a parchment lined baking tray.  Place the tray into the refrigerator for at least half an hour (or 15 minutes in the freezer) to chill thoroughly.

Now its time to preheat the oven to 400°.   Take the rolled pastry out of the refrigerator and place it onto a cutting board. Cut into slices about 1/4″ to 1/2″ thick.  It’s entirely up to you.  The thicker the slices, the longer they will take to bake.  Bake for approximately 20 minutes or until they are golden and cooked through.  Cool on a wire rack.

You can make a quick glaze using confectioners sugar and milk to drizzle over the top (or not).

With a steaming cuppa tea, a fruity glass of wine, or an icy cold glass of milk, these crunchy on the outside, gooey on the inside, sweet pastries are just delicious!  Enjoy.

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References:  The Foodie’s Companion, Fusion Chef, Great British Chefs

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LINZER COOKIES or IS IT TARTS?

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Are these rich, shortbread-like nutty pastries with their fruit filling, topped with a sweet powdery cookie called Linzer Tarts or Tortes … or Linzer Cookies … or are they Linzer Tart/Torte Cookies? Could they also be Linzer Augen or Linzer Eyes?  It’s so confusing.  I’ve looked all over the ‘web’ and I can’t seem to get a definitive answer.  I believe Linzer Tortes are the large lattice-topped, pie-shaped pastries, cut into wedges and served wit a dollop of cream.  Now to find out …

As with so many other dishes, the Linzer Torte is named for the city from where it was invented … Linz in Austria.  “Torte” is German for ‘a rich cake made with eggs, flour and nuts’.

Linz, Austria

According to Wikipedia, the Linzer Torte is said to be the oldest ‘cake’ in the world.  I think I’ve read that statement about most of the desserts I’ve researched. Although with an original recipe dating as far back as 1653, it does qualify as ‘old’.

This rich, fruity dessert was a hidden gem in Austria until a pastry chef started mass producing it around 1820.  From Austria the recipe was brought to the U.S. in 1856 by a young Austrian, Franz Holzlhuber.  It seems a very artistic and talented Franz had a job promised him in Wisconsin, so he packed up his things and traveled west. Unfortunately, between Austria and Wisconsin, not only did he lose his luggage, he lost the job. With nothing else to lose at that point, Franz went to work as a baker in Milwaukee and introduced America to the Linzer Torte.

Today, if you search online for Linzer Cookies or Tarts, you’ll see them referenced as Christmas treats.  I’m not sure why.  Could it be that they take a little more time and effort to make, and the only time we put any effort into baking is during the holidays?  Yes, these cookies take a bit more time, but not that much, and they are so worth it.  (William Sonoma sells a dozen of these cookies for $49.95 …. yikes!!)

My shortcut, unlike Martha Stewart’s recipe, is to use almond meal … which is simply ground almonds. If you want to use hazelnut meal, or any other ground nuts, feel free.  They are usually available in better grocery stores.

LINZER TORTE COOKIES
Preheated oven 350°.  Makes approximately 24 2-1/2″ cookies.
1 cup ground almond meal
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
zest of one lemon
2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla
1 jar good quality raspberry jam (or any other flavor)
confectioners sugar to sprinkle

No need to preheat the oven until later because these cookies are easier to handle if the dough is chilled for an hour.
In a large bowl, sift and thoroughly mix together the dry ingredients.  In your stand mixer, or with a hand mixer, beat the butter and sugar until light and creamy – about 3 to 4 minutes.

Beat in the egg and vanilla.  Reduce the speed of your mixer, or by hand, add the dry ingredients and the lemon zest.  Do not overmix or the cookies will be tough.

Dump the dough onto a floured board and knead quickly into a ball.  Cut the dough into two even-sized portions.  Wrap with plastic wrap and refrigerate about an hour.  Now preheat the oven to 350° and line your baking sheets with parchment paper.  No greasing required.

On a lightly floured pastry board, roll one portion of the chilled dough to about 1/8″ or 1/4″ thick.  The thickness actually depends upon you.  The thinner the cookie, the more crisp (and the more cookies).  I like them a bit thicker – 1/4″.

Using a 2″ to 3″ cookie cutter, cut the dough and place the cookies on the parchment-lined sheets. Flouring the cookie cutter helps to keep it from sticking.   Using a smaller cookie cutter – circles, hearts, stars, whatever you’d like – cut out the center from half of the cookies.  Remember, you are making tops and bottoms.  Gather up the cuttings and knead them back into the left-over dough and continue rolling and cutting.

Bake at 350° for about 10 to 12 minutes, until just cooked through but not browned. Gently transfer the cookies to a cooling rack.  Now roll, cut and bake the second batch of dough. While the cookies are baking, you might want to put the jam in a sieve to release any excess moisture. As Mary Berry says, ‘there’s nothing worse than soggy bottoms’.

When all the dough is baked and thoroughly cooled, turn the bottoms over so that you are assembling bottoms to bottoms.

Use a sieve to sift the confectioners sugar generously over the cookie tops before assembling the cookie.  Spread the jam on the bottom half of the bottom cookie.  Don’t be overly generous with the jam or it will ooze out the sides.  Place the top cookie on top of the bottom and you are done!

Rich, fruity, nutty whether you call them Linzer Tarts or Tortes or Cookies or Augen doesn’t really matter.  What does matter is that whatever you do decide to call them, I’m calling them absolutely delicious!!!

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References:  Wisconsin Historic Society, Wikepedia

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ECCLES CAKES

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What a strange name … Eccles Cakes (especially when you consider they aren’t cakes at all). On one of our early trips to England, hubby said “I know you’re going to love these things.  Don’t ask. Just try one.” Knowing me as well as he does, I fell in love with them.  These hand-held puff pastry confections are flaky and full of dried fruits.  Think of our fruit-filled turnover, but with dried fruits instead of fresh.  Made well, they are delicious … made badly, they are cloyingly sweet.

These puff pastries were quite a success when they were first sold in a little shop in Eccles, a small town just west of Manchester, England, in 1793 by James Birch.  Mr. Birch is thought to have come across the recipe for “sweet patties” in the best selling cookbook of that time, “THE EXPERIENCED ENGLISH HOUSEKEEPER“.  The original recipe for “sweet patties” consisted of a mincemeat filling wrapped with puff pastry and then fried or baked.  The mincemeat, which this recipe called for, was “the meat of a boiled calf’s foot, plus apples, oranges, nutmeg, egg yolk, currants and French brandy”.

Artist Joseph Parry, Manchester Art Gallery

But neither Mr. Birch, nor The Experienced English Housekeeper invented these flat patties.  It seems they date as far back as the 1500’s. Every year, the townsfolk would celebrate the construction of the “Eccles” church.  As part of the church fair, these brandy and mincemeat “cakes” were served.  The fairs were so popular they attracted people from all over and became quite rowdy, often resulting in bloody mayhem.  But when the Puritan, Oliver Cromwell, came into power in 1650, he banned the Eccles celebrations and he banned the very popular Eccles Cakes.

I just love learning about the sometimes bizarre origins of traditional foods.  The next step, of course, is learning how to make them so we can enjoy them at home and not have to wait for our next trip to England.  I know Eccles Cakes are available in export shops and international food stores, but the packaged ones aren’t that good …. sorry!

Traditional recipes for Eccles Cakes call for a large circle of pastry, which is then filled, sealed, turned upside down and baked … hoping that they’ve been sealed tightly so that the filling does not run out of the pastry.  My recipe uses far less sugar than standard recipes and uses two pastry circles – one for the top and one for the bottom – which is then crimped and sealed (easier and less chance of seepage).  I think Eccles Cakes also need some crunch and a little acid (they can be cloyingly sweet), so I’ve added the zest of one lemon and toasted walnuts.  Now this is a recipe worth making!  Enjoy

ECCLES CAKES
Pre-heat the oven to 400°.  Makes 24 3″ pastries.

4 tablespoons (1/2 stick) butter
1-1/4 cup dried fruits (any blend of currants, raisins, sultanas, etc.)
½ cup brown sugar
2 tablespoons cane syrup or honey
½ tsp allspice
½ tsp nutmeg
½ tsp cinnamon
zest of one lemon
½ cup chopped walnuts, toasted

1 box (17.5 oz. package) frozen puff pastry, thawed
1 egg white, beaten
Demerara sugar (or table sugar)

In a small saucepan, over medium heat, melt the butter and stir in all the other ingredients.  After the sugar has dissolved, take it off the heat to cool and add the zest of one lemon.

Using one sheet at a time (put the other into the frig to stay cold), on a floured board, roll out the pastry to approximately 12” or ¼” thick.

With a pastry cutter, biscuit cutter, or whatever you like to use, cut out approximately 24 circles. One will be for the bottom, one for the top.  Brush all the pastry circles with the beaten egg white.  Place a heaping teaspoonful of filling in the center of 12 circles.   Take the top circle, place it on top of the bottom, covering the filling completely and then seal or crimp the edges together.

Place the filled, sealed circles of pastry onto a parchment lined baking sheet.  Brush the tops with more egg white.  With a sharp knife, make two slits into the top for the steam to escape. Sprinkle each with Demerara sugar.  Then place the baking sheet into the refrigerator to keep cold while you prepare the second sheet of puff pastry.

After you’ve finished the second sheet, you should have two trays with approximately 12 Eccles cakes on each … ready to bake.  Puff pastry bakes up lighter and fluffier when its really cold, so be sure to put the finished trays into the refrigerator while you preheat the oven.

Bake them on at 400° for about 15 to 20 minutes or until they are golden brown. Move to a wire rack to cool.  They’ll keep beautifully for about three to four days (but not in my house).

You can certainly make larger cakes, if you’d like, but for me, these sweet little confections are the perfect size for your afternoon tea.  And I must say one of these Eccles Cakes with a cup of one of my most favorite teas, a Golden Yunnan, is so satisfying!

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References:  Lancashire Eccles Cakes, Salford, Eccles Historic Society
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Digestives

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Digestives!  What in the world could I be thinking!  Do you know what a Digestive Biscuit is? Honestly, it is a relatively unexciting cookie made with whole wheat flour, some oatmeal (not much), brown sugar and baking powder, but Brits love them … and they go so well with a good cuppa.  Fifty-two Digestive biscuits are said to be eaten every second of every day in Great Britain.  Prime Minister Gordon Brown caused a huge uproar in 2009 when he refused to acknowledge which manufacturer he thought made the best biscuit.  Digestives are a huge export item and are found in most grocery stores in the international foods aisle.  Of course, Hubby loves the chocolate covered ones, which makes this cracker-like cookie a little more interesting.  So, I’m going to ‘give them a go’.

In doing research for a good, authentic recipe, I’ve learned that Digestives actually originated during the elaborate Victorian period of Great Britain when long multi-course breakfasts and dinners were served. The Digestive biscuit was created as a way to ‘help’ aid digestion either after or before one of these marathon meals.  The thought was the whole wheat flour and oatmeal would add fiber and the antacid properties of baking soda would aid “digestion”.  Hence, the “Digestive“.

Producing 27 million biscuits every single day, the largest manufacturer of Digestives today is McVitie (pictured above).  They claim to have created this their signature product in 1894, the recipe for which is kept very secret, but they may have a problem.  Huntley & Palmers  claim to have created the ‘wholemeal biscuit’ in 1839, 55 years earlier.  But it seems even Huntley & Palmers may not be the creator.  An advertisement in the ‘Manchester Courier and Lancashire General Advertiser‘ placed by J. Hutchinson, proprietor of Abernethy’s, on September 19, 1829 states that his biscuits are “… highly approved by medical men.”

This early recipe from the 1890 cookbook ‘The Bread And Biscuit Baker’s And Sugar-Boiler’s Assistant‘ by Robert Wells may be interesting, but I think I’ll  make them using  something a little more current.

“5 lbs. of granulated wheat meal, 1 lb. of butter, ¼ lb. of sugar, ¼ lb. of ground
arrowroot, 4 eggs, 1 quart of milk, ¼ oz. of carbonate of soda. These are mixed up
in the usual way, pinned out and cut with a small round cutter, docked and baked
in a moderate oven.”

If you haven’t tried a Digestive, they are not sweet cookies – more like a cracker – and I must admit these aren’t as good as the packaged ones (sometimes the original is just had to beat), but they are pretty darn close.  Not only can Digestives be served as an accompaniment to a dessert (especially the chocolate covered ones) or alone to dunk in a hot cuppa, they can also pair very nicely with a good quality cheddar and glass of wine.

DIGESTIVE BISCUITS
Makes 3 dozen.  Bake at 350° for 20 to 25 minutes.

1-1/2 cups whole wheat flour
1/2 cup all purpose unbleached flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons rolled oats
1 stick butter, room temperature
3/4 to 1 cup brown sugar
1/2 cup cold milk
~~~
8 to 10 oz. good quality bar chocolate
light cream

In a small bowl, sift together the dry ingredients.  In another bowl, with a mixer, cream the softened butter and brown sugar together.

Add the dry ingredients to the creamed butter/sugar and mix until well blended.  Add the cold milk and continue to mix well.  When thoroughly combined, dump the batter onto a floured pastry board.  Form into a ball and knead lightly.  Cover tightly with plastic wrap and refrigerate the dough for at least an hour or more (or even overnight if you’d like).

Preheat the oven to 350°.  Working with half the dough at a time, put the other half back into the refrigerator.  Working quickly, place the chilled dough onto a floured board and roll to 1/4″ thickness.  Don’t roll too thin or they will crumble after baking.  Cut with a 2″ cookie cutter (or smaller, if you want more cookies) and place on parchment lined sheet pans.  This is a very wet dough so flour your work surface and work quickly.


Prick the tops with a fork to keep the biscuits from rising.  When finished, roll out the second half of the dough and do the same.

Bake for 15 to 20 minutes at 350° or until firm.  It is not necessary to have them brown.  The longer they bake, the crisper they will be.  Remove the pans from the oven and let them cool completely before transferring the cookies to a wire rack.

For chocolate Digestives, melt good quality bar chocolate in the microwave and then thin the melted chocolate with about 2 tablespoons of cream.  Mix well.  Either dip or spread the chocolate onto the cooled cookies.  These cookies keep very well for a week or more in a tightly sealed container.

Now put that kettle on (or open a nice bottle of red wine) and enjoy!!

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References:  McVitie’s, Foods of England, Downton Abbey Cookbook, Food 52, Washington Post

 

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Christmas Pudding

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Christmas Pudding is deep, dark and dense.  This moist, sweet dessert is stuffed with dried fruits and nuts, and served with a rich, creamy sauce.  Much like a fruitcake, Christmas Pudding is one of those ‘love or hate’ desserts.  In our home, we love it!  And it’s the season, or at least it will be in a very short time, and my hubby couldn’t enjoy Christmas without it.  To be clear “pudding” in England is not defined as the sweet, dairy dessert we have here in the States. Although “puddings” in the U.K. are usually served at the end of the meal, they can be sweet or savory, and can also be encrusted in a pastry shell … or not.

Originating in medieval times, Christmas Pudding known then as Plum Pudding  or Figgy Pudding (for some reason all dried fruits were either called “plums” or “figs”), still holds true to those medieval roots.  To preserve fruits, they were dried … animal fats were also used as a means of preserving foods … and spices were used to cover up the taste of rancid foods.  Yummy!  Cooking appliances, of course, were very limited.  An open hearth was about all you had where you could set a boiling pot or skillet.

christmas-pudding-card

The beloved Queen Victoria and Prince Albert adored Christmas and all things traditional.  A grand, flaming “Plum Pudding” always took center stage on their table.  Perhaps that is one of the reasons why this sweet, dense dessert is still seen on tables all around the U.K.

Christmas Puddings or Plum Puddings are certainly available to purchase.  You can find them in the international aisles in most grocery stores and you can certainly findchristmas-pudding-buy them in British import stores.  They can be a bit pricey, but if cooking is not your ‘thing’ or you don’t have time, be sure to pick one up.  They are delicious!

Now it’s time to make my Christmas Pudding.  As with every traditional recipe, each family or region has their own version.  To write down exactly how much of what ingredient is almost impossible.  Both my grandmothers, who were very good cooks, could never tell you “exactly” how much to use of any recipe.  It was always a pinch of that, or a handful of this.  That’s pretty much what this old-fashioned pudding recipe consists of … a pinch of this and a handful of that.

Although this pudding can be made and served the same day, it does much better when made two to three weeks in advance to allow the flavors to deepen.  When you are ready to make the pudding, you do need to plan your day. This will require 5 to 7 hours of steaming on top of the stove.  The larger the pudding, the longer the steaming time.   It was the style during Victorian times to use grand, ornate molds to steam the puddings.  Not having one, I used a bundt pan, making one large pudding, which required 7 hours of steaming.

Adding a gold coin for good luck in the coming year has become a tradition in some homes.  If you are going to add a coin or a charm, be sure it has been thoroughly cleaned.  Lastly, the pound of dried fruits can consist of any combination of fruits you like.  I used 1/4 lb. each of sultanas, pineapple, mango and prunes.  Mix it up and use whatever you like.

Now have a go!

CHRISTMAS PUDDING
You will need to know how many you’re going to make … one large, two or more?  Be sure the bowls or molds are heatproof and can fit into your covered pot.  You will also need parchment paper and aluminum foil.  

  • ¾ cup rum or brandy or vodka or sherry
  • 1 pound of mixed dried fruits – currants, golden raisins, sultanas, pitted prunes, dates, apricots, pineapple, mango, candied peel, glace cherries, etc.  Any assortment will do.
  • 8 oz. melted butter
  • ¾ cup dark brown sugar
  • 3 large eggs
  • 2 tablespoons honey
  • zest and juice from one orange
  • 1 cup all-purpose flour (more or less)
  • 2 ½ cups fresh breadcrumbs
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1 cup chopped nuts, walnuts/almonds/pecans (optional)
  • Grated rind and juice of one orange
  • ½ cup vodka (to flame the pudding)

christmas-pudding-1Cut the pound of dried fruits up into even-sized pieces.  Kitchen shears or scissors is the easiest way to do this.  Make sure all the pieces are about the same size.

christmas-pudding-2Put the mixed fruits into a bowl and pour the liquor over.  Mix well, cover and let steep overnight or up to a week.  I used a sweet liquor made from the tamarind fruit.  Soooo good!

christmas-pudding-3aThe next day, or later that same day, combine the dry ingredients and spices in a small bowl.  In another bowl, mix together the brown sugar, orange peel, orange juice, honey and melted butter.

christmas-pudding-4Beat in the eggs one at a time.  The batter will appear to have curdled.  Not to worry.  Add the dry ingredients and mix well.

christmas-pudding-5When combined, add the steeped fruits and nuts and mix to combine thoroughly.  If the batter is too wet, add more flour.  Now you can add the “lucky charm”.  Put a large pan of water or steamer on to boil. Place a saucer in the bottom to keep the pudding mold from touching the bottom of the pan.  Generously grease the pudding mold(s).

christmas-pudding-6Pour the batter in the prepared mold or bowl, pressing the mixture down and tapping it to get rid of any air bubbles. Then wrap it with a layer of parchment paper and foil so that it is completely watertight.  It will rise a bit and needs room at the top.

christmas-pudding-8It’s also important to trim away any excess parchment paper and foil.  You don’t want any steam traveling into the mold and making your pudding soggy.

christmas-pudding-9Put a small plate upside down inside the pan to keep the mold/bowl from touching the bottom of the pam.  Then place the mold into the pan of water. The water should come at least halfway or more up the side of the bowl or mold.

christmas-pudding-10Bring the water to a boil, cover tightly and steam for 5 to 7 hours, checking every now and again to make sure the water hasn’t bubbled away.  The longer you let it steam, the darker it will get. After 5 to 7 hours, remove the mold carefully and let it cool completely. Discard the paper and foil and rewrap with fresh.  Store in a cool, dry place or the refrigerator for up to four weeks.

I can’t show you a photo of the finished product because this pudding is getting wrapped up and going into the frig for a couple of weeks.  It’s not Christmas yet!!  But when you are ready to serve, put the pudding (still in its mold) and still wrapped tightly into the pot to steam again, for about an hour just to reheat.

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plum-pudding-on-plate

This isn’t my pudding, but I’ll replace this photo at Christmas with my own! Thank you “living the pie life”.

To serve it, remove the mold from the pan, remove the lid, put a large plate on top and turn it upside down. Give the mold a little tap to help it out.  Decorate the top with a sprig of holly. Then bring the pudding to the table while you heat the brandy, rum or vodka in a small pan until its very hot, but not boiling.  Pour the liquor over the pudding at the table and light it.  So impressive!  Be sure to serve it with an Eggnog Cream, Brandy Cream or sweetened whipped cream.

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References:  History of Christmas Pudding,  Livin the Pie Life, English Christmas Cakes
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