Munchin' at the Mosaic, Recipes from the Ancients Options

[Cleo_Serapis]

From the Food Network website:
http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 5

Ribbon or Swirl Cookies From Food Network Kitchens

 

Recipe Summary
Difficulty: Medium
Prep Time: 1 hour
Inactive Prep Time: 3 hours
Cook Time: 16 minutes
Yield: approximately 6 dozen cookies
User Rating: No Rating

 

Vanilla Dough:
1/2 cup granulated sugar
2 tablespoons confectioners' sugar
1/4 teaspoon fine salt
1 large egg
1 to 1 1/4 teaspoons mint extract
1 cup unsalted butter, (2 sticks), room temperature
2 cups all-purpose flour
Chocolate Dough:
1 1/4 cups granulated sugar
3/4 cup natural cocoa powder
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks) room temperature
1 large egg
1 1/2 cups all-purpose flour


For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.

Evenly position racks in the oven, and preheat to 325 degrees F.

Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.


For a ribbon cookie:
Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.

Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.

Copyright © 2004 Television Food Network, G.P., All Rights Reserved.

Yield: approximately 6 dozen cookies
Prep Time: 1 hour
Cook Time: 16 to 18 minutes
Inactive Prep Time: 4 hours
Ease of preparation: expert



Copyright © 2003 Television Food Network, G.P., All Rights Reserved




Copyright © 2004 Television Food Network, G.P., All Rights Reserved.

[Cleo_Serapis]

From the Food Network website:
http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 6
Mixed-Nut Honey Baklava From Food Network Kitchens




Recipe Summary
Difficulty: Medium
Prep Time: 1 hour
Inactive Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Yield: 96 (1 1/2-inch) pieces
User Rating: No Rating

 


Baklava
12 dried calamyra figs, diced 1/4-inch
1/2 cup dark rum
1 1/2 cups toasted walnut pieces, chopped
1 1/2 cups toasted unblanched almonds, chopped
1 1/2 cups unsalted butter (3 sticks)
4 ounces bittersweet chocolate, diced 1/4-inch
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1 (1 pound) boxes phyllo dough (about 48 sheets)
Syrup
1 cup sugar
1 cup honey (preferably orange blossom), plus more for drizzling
1/2 cup water
Juice of 1 large lemon (about 3 tablespoons)


Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.
Preheat the oven to 350 degrees F.

Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.

Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.

Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.

Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.

Store the baklava in a sealed container for up to 1 week.



Copyright © 2004 Television Food Network, G.P., All Rights Reserved.




From the Food Network website:
http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 7

Czech Squares From Food Network Kitchens

 

Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 24 squares
User Rating: No Rating
 


1 cup walnut pieces
3/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
Pinch fine salt
1 1/2 sticks butter, diced and slightly chilled
5 large egg yolks
2 tablespoons brandy
Filling
1 cup cherry jam
1/2 lemon, zest finely grated
1 tablespoon lemon juice
1 egg white, for brushing


Position a rack in the lower third of the oven and preheat to 350 degrees F.
Spread the nuts out on a baking sheet and bake until lightly toasted, about 8 minutes. Cool completely.

Butter a 9 by 12 1/2-inch baking sheet pan, then cover bottom with parchment paper.

Pulse the walnuts with the sugar, in a food processor until fine and powdery, about 2 minutes. Add the flour, spices, and salt, pulsing until evenly combined. Add the butter, yolks, and brandy and pulse until the mixture starts to come together. Stop mixing and pull the dough together by hand, press and roll into a thick log about 8 inches long.

Cut the log crosswise into 12 equal pieces. (If the dough is very sticky, refrigerate it until easier to work with, about 30 minutes.) Lay 8 pieces of the dough on the bottom of the pan. Press and spread the pieces together with your fingertips to cover the pan evenly.

Stir the cherry jam, lemon zest and juice together in a bowl. Spread the mixture evenly over the surface of the dough with the back of a spoon.

Roll the remaining dough out on a well-floured surface about 1/8-inch thick. Use a small decorative cutter, such as a leaf, tree, or star, to cut the dough into 24 pieces. Evenly place the pieces on top of the filling in 6 rows of 4. Alternatively cut the dough into long strips with a pizza wheel or knife, and place them on the filling in a lattice pattern; or cut the dough into ovals and lay them on the filling in a decorative pattern. Brush decorative layer of dough with egg white.

Bake the squares until golden brown, about 40 to 45 minutes.

Cool completely in the pan on a rack. Cut with a serrated knife into 2-inch squares.



Copyright © 2004 Television Food Network, G.P., All Rights Reserved.

[Cleo_Serapis]

From the Food Network website:
http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 8

Cornmeal Wreaths From Food Network Kitchens

 

Recipe Summary
Difficulty: Easy
Prep Time: 35 minutes
Inactive Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: about 34 cookies
User Rating: No Rating

 

2 1/4 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon anise extract, optional
2 large eggs, room temperature
Decoration:
1 cup cornflakes
1 large egg white, beaten
Confectioners' sugar, for dusting


Whisk the flour, cornmeal, baking powder, and salt in a medium bowl. In another bowl, beat the butter with a handheld electric mixer until smooth. Add the sugar, vanilla, and anise to the butter and continue beating until light and fluffy, about 2 minutes more. Add the eggs 1 at a time to the butter mixture and mix until incorporated, about 30 seconds. Stir the flour-cornmeal mixture into the wet ingredients with a wooden spoon or rubber spatula.
Divide the dough into 34 (1-inch) balls (3/4-ounce). Arrange the cookies on 2 parchment-lined cookie sheets about 1-inch apart. Make a hole in the center of each ball with your finger or the tip of a wooden spoon. Work each piece of dough by hand into a doughnut-like shape with a 1-inch hole and about 2 inches wide. Use scissors to snip 1/2-inch long angled cuts, about 1/2-inch apart around the outside ring of each cookie. Freeze cookies on the sheet until firm, about 10 minutes.

Preheat oven to 350 degrees F.

Toss a few of the cornflakes at a time with the egg whites and arrange on the surface of the cookies in a leaf like pattern. Bake until just golden around the edges, about 14 to 18 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.



Copyright © 2004 Television Food Network, G.P., All Rights Reserved.

[Cleo_Serapis]

From the Food Network website:
http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 9

Swedish Christmas Cookies From Food Network Kitchens

 

Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Inactive Prep Time: 2 hours
Cook Time: 25 minutes
Yield: about 3 1/2 dozen cookies
User Rating: No Rating
 


2 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks), at room temperature
1 cup confectioners' sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoon finely grated lemon zest
Colored sanding sugars or chopped toasted pecans

Whisk the flour, cardamom, and salt in a bowl.
Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.



Copyright © 2004 Television Food Network, G.P., All Rights Reserved.

[Cleo_Serapis]

From the Food Network website:
http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 10

Hazelnut-Mocha Macaroons From Food Network Kitchens

 

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 35 minutes
Cook Time: 20 minutes
Yield: 16 sandwiched cookies
User Rating: No Rating

 

2 cups confectioners' sugar
4 ounces peeled and toasted hazelnuts (about 3/4 cup)
3 tablespoons Dutch processed cocoa powder
3 large egg whites, at room temperature
1/8 teaspoon fine salt

Mocha Filling:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon instant espresso powder

Line 2 baking sheets with parchment paper.
Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.

With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.

Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.

Preheat oven to 325 degrees F.

Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.

Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.






Copyright © 2004 Television Food Network, G.P., All Rights Reserved.

[Cleo_Serapis]

From the Food Network website:
http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 11
Triple Chocolate Cookies From Food Network Kitchens



Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Yield: 24 cookies
User Rating: No Rating

 

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips

Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F (or 325 if convection option is available).

Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.



Copyright © 2004 Television Food Network, G.P., All Rights Reserved.

[Cleo_Serapis]

From the Food Network website:
http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 12
White Chocolate Holiday Bark From Food Network Kitchens




Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 5 minutes
Yield: About 1 1/2 pounds
User Rating: No Rating

 

1 pound finely chopped white chocolate
1 1/2 teaspoons nut or plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
Equipment: Chocolate thermometer

Tempering the chocolate for the bark requires a double boiler. If you don’t have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.

Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.

Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.



Copyright © 2004 Television Food Network, G.P., All Rights Reserved.

[jgdittier]

Hominy recipe for Grace

http://www.sallys-place.com/food/columns/fussell/hominy.htm

[Cybele]

Thank you very much Ron,

The Hominy stir fry sounds delicious. Must give that a try.

Here is the recipe for

AUTHENTIC CORNISH PASTIES

Ingredients for short crust pastry
(454grams) or 1Lb plain flour
227grams or 1/2lb either lard hard margarine or butter or a combination
of these
pinch of salt
cold water to mix

Method
Rub the fat into the flour but not too finely. I sometimes cut the fat into small lumps. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place.

Ingredients for filling
300grams or 3/4Lb beef, not stewing beef
raw potato
raw Swede turnip
small onion
salt and pepper
a walnut sized piece of butter

Method
Cut the steak into small pieces but do not mince. Slice potato and Swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about ¼inch thickness. Using a small plate cut out circles.

Moisten the edge with milk or water   and support half of the pastry
nearest to you over the rolling pin. On the other half, put a small layer of prepared vegetables then a layer of beef.

Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process   Sprinkle sparingly with salt and pepper then add a small knob of the butter   Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together.

Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp.

Repeat this process all along the edge This will come with practice but you must get a good seal. Brush pasty with beaten egg wash   to help with browning process and put a small one inch cut in the centre of the top to allow steam to escape  . Bake in a hot oven  220C * for
about 20 minutes then reduce temperature to 160 degrees centigrade for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.

*COOKING TEMPERATURES

FAHRENHEIT GAS MARK CELSIUS/CENTIGRADE
300             2                   140
325             3                   158
350             4                   177
375             5                   190
400             6                   204
425             7                   214
450             8                   232
500             9                   260

[Cybele]

HERE IS MY ALL-TIME FAVOURITE PUDDING!!

Eaten only on Highdays and Holidays and when not on a diet!!!

STICKY TOFFEE PUDDING

This delightful toffee pudding can be found on the menus of many fine restaurants throughout the Lake District. The recipe is easy to make. Be sure to serve it warm out of the oven.

Ingredients:

unsalted butter for baking dish

1 cup and 1 tablespoon all purpose flour

1 teasoon baking powder

3/4 cup pitted dates

7 tablespoons unsalted butter

3/4 cup sugar

1 egg, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1-1/4 cup boiling water
5 tablespoons brown sugar, packed
2 tablespoons heavy cream

whipped cream for topping

Directions:

Heat the oven to 350° F.(Gas Mark4 or 177F) Butter an 8x6" baking dish.

Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. Chop the dates fine; toss with 1 tablespoon flour in a small bowl.

Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture.

Add dates, baking soda and vanilla to the 1-1/4 cups boiling water, stirring to combine; add to batter, beating until well blended. Pour batter into a prepared baking dish; bake until set and well browned on top, 35- 40 minutes. Remove from oven to wire rack.

Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. Place pudding in broiler, about 4 inches from source of heat; broil until top bubbly, about 1 minute.

Serve warm with whipped cream.

YUM! (She says, drooling )