Rosemary is not an ingredient I associate with sweet treats. Over Thanksgiving break I raided my mom’s herb garden. I came back to school with a fistful of rosemary and not a clue. I was in cookie mode at that point, and knew what needed to be done.

Lemon-Rosemary Shortbread.

Rosemary has an almost floral flavor that is sweetly complimented by lemon. I think lemon butter cookies around the holiday season are refreshing, and prefect with tea on a cold night. Call me crazy but this flavor combination.

I began with a simple shortbread recipe, creaming together 2 sticks (1 cup) room temperature unsalted butter and 1/2 cup sugar.

When the mix was light and creamy I added 1/2 tsp salt, 1 tsp vanilla extract, 1-2 Tablespoons finely minced rosemary and the zest of 1 lemon. I also used the juice of 1/2 of the lemon (it was a fairly large lemon–about 2-3 tsp worth of juice) to brighten the batter.

Mix in 2 cups of flour, a 1/2 cup at a time until fully incorporated.

Roll dough into a ball, wrap in plastic and refrigerate for 1-2 hours until firm so it is easier to work with. Roll dough out about 1/4 inch thickness and cut cookies in desired shapes Before placing on baking sheet, lightly sprinkle edges with raw or granulated sugar.

Bake 12-15 minutes at 350 and cool completely on a rack.

Happy Holly-Jolly Days.

Lemon-Rosemary Shortbread Cookies

• 2 sticks unsalted butter (1 cup), room temperature
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2-3 T Rosemary, finely minced
• 1 lemon, zest and 2-3 tsp juice
• 2 cups all purpose flour
• Sugar in the raw (garnish)

1. Pre-heat oven to 350.
2. In a large mixing bowl with a beater attachment, cream together butter and sugar. When light, fluffy and fully incorporated, add salt, rosemary and lemon.
3. Add flour 1/2 cup at a time until fully mixed.
4. Wrap dough in plastic and chill for 1-2 hours until firm.
5. Roll dough into 1/4 inch thickness and cut to desired shapes. Garnish with sugar.
6. Bake 12-15 minutes until lightly brown on bottom and dough has set.
7. Remove to a rack and cool completely

Tis The Season,

Nora

12-Days of Holiday Cookie Recipes

• 1- Cardamom-Orange Thumbprints with Mango Chutney
• 2- Almond Lace Cookies
• 3- Molasses Cookies with Candied Orange Peel

I knew the weekend would bring R, R & B. Rest, relaxation and baking! After a leasiurly breakfast with my roommate, and hot mochas to boot, I got baking.

I decided to make this recipe before Thanksgiving was over. I asked myself, “Which flavors define the holiday season?”

Answer: Citrus, Spice and Everything Nice (aka sugar).

I made candied orange peel as a garnish and added orange zest into my cookies. This process was fairly easy. I removed the peel of 1 orange, making sure to have as little white pith as possible and cut it into small 1 inch pieces. I then made a simple syrup with 1 cup water and 1 cup sugar and simmered the peel for about 1/2 hour.

Cool on a rack and sprinkle with sugar while still hot.

Because life is better with brown sugar and butter, I added 1 1/2 stick unsalted butter (room temperature)  and 3/4 brown sugar to a mixing bowl until completely smooth.

Add 1 egg, 1/3 cup molasses and the zest of 1 orange. Mix until completely smooth.

In a separate bowl, whisk 2 1/2 cups flour, 2 tsp baking soda, 2 (heaping) tsp cinnamon, 1 tsp ginger, 1/2 tsp clove, 1/2 tsp nutmeg and 1/4 tsp allspice.

Slowly add the dry into the wet.

Wrap dough in plastic and refridgerate about 1 hour so that it is easier to work with.

Roll dough balls into Sugar In The Raw or plain sugar…whatever you have is fine it’s just for looks and crunch.

Place on baking sheet and place in the oven at 350 for 10-15 minutes.

When cookies begin to crack (about 8-10 min) place candied orange peel on top and return to oven for 2-3 more minutes.

Remove to a rack, make eggnog and sing “Fa-La-La-La-La” all night long.

Molasses Cookies with Candied Orange Peel

• 1 1/2 Sticks (3/4 Cup) Unsalted Butter, Softened
• 3/4 Cup Light Brown Sugar
• 1 egg
• 1/3 Cup Molasses
• 1 orange, zest
• 2 1/2 cups all purpose flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp salt
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/4 tsp all spice
• Turbano (or granulated) sugar, as needed for rolling

Candied Orange Peel:

• Peel of 1 orange (white pith Removed), cut into strips
• 1 cup Sugar
• 1 cup water

1. Pre-heat oven to 350
2. Add butter and brown sugar to a large mixing bowl, and beat together until smooth.
3. Add egg, molasses and orange zest and mix until light and fluffy.
4. In a separate bowl, whisk together flour, baking soda and spices.
5. Slowly mix the dry ingredients into the wet ingredients until fully incorporated.
6. Wrap dough in plastic and refrigerate for about 1 hour so it is easier to work with.
7. Roll dough into 1-inch balls and  coat in sugar. Place on lined baking sheet about 1-inch apart for 10-12 minutes. When the cookies are just about done, add a piece of candied orange peel to each one and return to the oven for 1-2 additional minutes.
8. Remove to rack and cool completely

Candied Orange Peel:

1. In a small sauce pan add 1 cup water and 1 cup sugar.
2. Bring to a boil, stirring until the sugar is dissolved.
3. Reduce to a simmer and add orange peel.
4. Simmer orange peel in the simple syrup for about 1/2 hour and remove to a rack to dry completely.
5. If desired, sprinkle orange peel with granulated sugar while still hot.

And that my friends makes 3 cookie recipes this season. Can I get to 12 by the 24? I HOPE SO . The 12-Days of Cookie Recipes challenge continues.

Cookie 1: Cardamom Cookies with Mango Chutney

Cookie 2: Almond Lace Cookies

Happy Holidays,

Nora

I got home late last night with the urge to bake. Nothing was going to stop me. I simply could not sleep without baking. I gathered my belongings, said goodnight to my roommate and headed into the dark layer…aka my shared college kitchen basement.

Into a sauce pot went 1/2 cup light brown sugar, 4 Tablespoons Unsalted Butter, 1/4 cup light corn syrup.

Granted, I am in culinary school so that is not the weirdest thing in the whole world. I had just finished my first “Quantity Food Production” class and was running on adrenaline. We had nearly 400 covers in 1.5 hours (a slow day), and my station, “The Ruben” seemed to be the most popular among guests. I was moving at lightening speed.

Roughly chop a heaping 1/2 cup sliced almonds.

When the brown sugar, Karo and butter mixture is smooth, remove from heat and stir in chopped almonds and 1/3 cup all purpose flour.

Drop mix by the teaspoon full onto a lined sheet tray (parchment or silicone mat). Be sure to spread them apart, as they will spread out while cooking. Place in oven at 350 for 6-8 minutes. Allow to cool for 1-2 minutes and remove from tray with a spatula. (wait longer if it is too tender. The cookie should be potato chip consistency.)

Before they are completely cool, you can even bend them into cool shapes. I see mock canolis in my future—filled with bourbon cream!

Chop about 2 oz Bittersweet chocolate and cheat by placing it in a bowl in the microwave with 2 T unsalted butter until melted. I do this by placing it on for 30 seconds. STIR. 10 Seconds. Stir. 10 Seconds. Stir. Until it is melted and workable. This way it doesn’t burn and I saved myself the trouble of stirring over a double boiler.

Aren’t they pretty? And guess what–no one will know they took you all of 40 minutes start to finish to make.

Be a holiday hero!

Almond Lace Cookies

(Gourmet Magazine)

• 1/2 Cup Light Brown Sugar
• 1/2 Stick Unsalted Butter
• 1/4 Cup Light Corn Syrup
• 1/3 Cup All Purpose Flour
• 1/2 Cup Sliced Almonds, Chopped
• 2 oz Dark Chocolate, Melted

1. Pre-heat oven to 350.
2. Melt brown sugar, corn syrup and butter until smooth. Remove from heat.
3. Stir in almonds and flour.
4. Drop onto lined baking sheet by the teaspoon full, leaving 1-2 inches between each cookie.
5. Bake 6-8 minutes. The edges will be lightly golden.  Cool 1-2 minutes.
6. When cookies are completely cooled, drizzle with chocolate. (And lick the bowl.)

And so ends holiday recipe number 2. 10 more to go!!

[Recipe Number 1: Cardamom-Orange Cookies with Mango Chutney]

Happy Holidays,

Nora

I set my oven to 350 degrees and tuned into the 24/7 Christmas music radio station.

These cookies are brought to you by my Cuisines of Asia class. We made mango chutney for our India menu, and I couldn’t help but think that it might be nice in dessert form. Especially something with cardamom. I started by creaming together 2 sticks of room temperature, unsalted butter, 1/4 cup white sugar and 1/4 cup light brown sugar.

Add 2 egg yolks, 1 tsp vanilla extract and the zest of 1 orange.

In a seperate bowl, whisk 2 cups flour, 2 tsp cardamom, 1/4 tsp ground clove, 1/4 tsp ground cinnamon and 1/2 tsp salt.

Slowly incorporate the flour into the butter. Roll dough into a ball and refrigerate for 30-40 minutes.

Roll into balls and make mini pinch pots…you know, just like you did in elementary school art class with clay.

Add Mango Chutney or any other chutney you make or buy. I also think orange marmalade or apricot preserves would be wonderful with these flavors.

Sweet and savory perfection.

1 down, 11 more recipes to go. Happy Holidays!

Cardamom-Orange Cookies with Mango Chutney

(Makes about 3 dozen)

• 2 sticks unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp vanilla extract
• 1 orange, zest
• 2 cups all purpose flour
• 2 tsp ground cardamom
• 1/4 tsp ground clove
• 1/4 tsp allspice
• 1/2 tsp salt
• Mango Chutney (Or other fruit chutney/apricot preserves/orange marmalade)

1. Pre-heat oven to 35o.
2. In a large bowl, cream together butter and both sugars.
3. Add vanilla and orange zest to incorporate.
4. In a separate bowl, whisk flour, spices and salt.
5. Slowly add flour mixture to butter mixture. When fully together, form a ball, wrap in plastic and refridgerate about 30-40 minutes so it is easier to work with.
6. Roll dough into 1/2 inch balls. Place the end of a wooden spoon in the center of each ball to form an indentation and use you fingers to expand.
7. Fill the indentation with chutney/jam of choice.
8. Bake 15-20 until bottoms become golden and dough is set.

Enjoy!

Nora

My car is packed, and I’m on my way to Hyde Park to start my next chapter at Culinary School. SOMEONE PINCH ME!!!?! I feel like I’ve been waiting for this moment my entire life. Because it is going to be a crazy day I thought I’d leave a sweet treat on my blog. My Strawberry-Raspberry-Rhubarb Crumble with Hazelnut Topping and Vanilla Ice Cream. It’s feeling like sweet Summertime .

I made this dessert a few nights ago. My mom had some rhubarb growing in her garden, and we had a bunch of berries in or refrigerator that were on their last legs. I have a sweet tooth so it only made sense to create a warm, bubbling dessert!

This recipe is really simple but packs a huge punch of flavor. Start by whisking 1/3 cup white whole wheat (or all purpose) flour, 1/3 cup sugar, 1/4 tsp cinnamon and a pinch of salt. Okay good!

Dice 3 TBS of butter and use your fingers to incorporate into the flour until it resembles crumbs.

Add 1/4 cup rolled oats and 1/4 cup toasted hazelnuts. Stir and set aside.

Scrape the seeds from the inside of 1/2 a vanilla bean into 1/4 cup sugar. Whisk so there are little flecks throughout.

Add 1 cup diced rhubarb. Don’t fear the green rhubarb! It might not look as pretty as the ruby red stalks, however; it still tastes great and turns red from the berries anyways!

2 cups of strawberries, cut into bit-sized pieces.

About a 1/2 cup of raspberries. My hands were juicy.

Toss the fruit in the vanilla-sugar and allow to sit for a few minutes. Remove with slotted spoon and place in a buttered baking dish.

Add topping and remaining 1 TBS of butter scattered across the top. Bake at 375 for 45 minutes.

When it is golden and beautiful, resist the temptation to dig in. Let it rest for about 10-15 minutes before serving. It will still be really warm, perfect for a scoop of ice cream.

Strawberry, Raspberry, Rhubarb Crumble with Hazelnut Topping

(Adapted Slightly from Bon Appetit Serves 4)

• 1/3 Cup White Whole Wheat Flour (all purpose would also be fine)
• 1/3 + 1/4 cup Sugar
• 1/4 tsp cinnamon
• pinch of salt
• 4 TBS butter
• 1/4 Cup Rolled Oats
• 1/4 Cup Hazelnuts, toasted and chopped
• 1/2 vanilla bean
• 2 Cups Strawberries, cut in bite size pieces
• 1 cub rhubarb, medium dice
• 1/2 cup raspberries
• Vanilla Ice Cream for Serving.

1. Pre-heat oven to 375 and butter a baking dish (I used a small 3.75qt oval but a 8×8 square would be good too!)
2. Whisk flour, sugar, cinnamon and salt.
3. Using your fingers, combine 3 TBS of butter into the flour mixture until it resembles fine crumbs.
4. Add 1/4 cup chopped toasted hazelnuts and 1/4 cup rolled oats. Stir and set aside.
5. Scrape the seeds of 1 vanilla bean into 1/4 cup of sugar. Whisk so there are specks throughout the mix.
6. Add rhubarb, strawberries and raspberries to the sugar and toss to coat evenly. Allow to stand a few minutes and remove with a slotted spoon to your baking dish.
7. Top the fruit mixture with the crumble, and dot the top with 1 TBS of butter.
8. Bake for 45 minutes and allow to cool on the counter top for an additional 10-15 minutes.
9. Serve with vanilla ice cream–it’s just going to be SO much better with that cold ice cream, trust me!

Enjoy! Next post will be from Culinary, see you then .

Culinary Bound,

Nora

What’s your favorite fruit crumble combination?

The wines to pair: Atwater 2010 Riesling. Glenora 2010 Riesling. Fox Run 2009 Dry Riesling.

1st Course:

2nd Course:

This was a favorite for us!

3rd Course:

I really wanted to make a ginger cookie to garnish for dessert, however; I thought the pecans were also REALLY good! The slight savory, crunch was perfect with the sweet pineapple and ginger syrup, and light creamy mascarpone .

Thanks again for all those who participated, to the Finger Lakes Wineries!

Riesling Rocks,

Nora

Let me tell you about our dinner last night. I’ve been craving avocado.

My mom harvested a bunch of asparagus from her garden.

I searched for a recipe that would include both, and that would pair well with Riesling…

And my trusty Bon Appetit had a recipe that met the requirements. I love when that happens! I made a few adjustments, substituting sesame oil for some of the olive oil in the dressing. Adding scallions to the sauteed asparagus and garnish. Adding half moons of English cucumber to the mix and garnished with roasted cashews. I thought the recipe needed more crunch than just sesame seeds.

For dessert I once again raided my mom’s garden for rhubarb, and made a Rhubarb, Strawberry, Raspberry Crumble with A Hazelnut Topping and Vanilla Ice Cream.

More on that later.

Seasonally Yours,

Nora

Lavender Fettuccine with Shredded Carrots, Zucchini and Shiitake Mushrooms. Finshed with Parmesan Cheese, Toasted Hazelnuts and Spanish Olive Oil. Served with an Arugula & Tomato Salad (not pictured…on the side) and Wente Chardonnay.

I wanted to keep the toppings and flavors simple, to compliment the lavender, not overwhelm the pasta.

The little flecks of lavender were so potent! I could smell lavender throughout my house as the pasta boiled. It was sinfully intoxicating. I knew we were in for a good meal.

Before I started making the pasta, I got everything ready. I minced 1 small shallot, peeled and shredded 2 carrots, 1 medium zucchini (to the point where the seeds were), sliced a bunch of shiitake mushrooms, toasted and chopped a handful of hazelnuts and grated about 1/3 cup of parmasean cheese.

And then my dad offered me one of his favorite IPAs, Bear Racer 5 IPA. I gladly accepted, and sipped from it as the water took FOREVER to boil. Have you ever watched water boil? It’s not exciting.

Over a medium-low heat, add about 1-2 TBS olive oil (mild!) to a large pan. Sautee 1/2 a small shallot until softened. Add mushrooms, carrots, zucchini, salt and pepper and continue to cook.

Add pasta, cheese, olive oil and enough reserved pasta water to give it a silky consistency.

Finish with toasted hazelnuts, Parmesan cheese and Spanish olive oil (we had this at the table for passing.)

For dessert I made Hazelnut Affogatos with chopped Lindt Dark Chocolate Sea Salt on top. My parents liked my simple favorite dessert .

Lavender Fettuccine with Zucchini, Carrot, Shiitake Mushrooms & Hazelnuts

(Serves 3)

• 3/4 pound Lavender Fettuccine
• Spanish Olive Oil (Or mild olive oil)
• 1/2 shallot, minced
• 2 medium carrots, peeled and grated
• 1 medium zucchini, ends trimmed and grated
• 1/4-1/2 pound (?) shiitake mushrooms, sliced
• 1/3 cup + more for serving Parmesan Cheese
• 1 handful of hazelnuts, toasted and chopped
• Beer for consumption (Optional but highly recommended.)

1. Bring a deep pot with salted water up to a boil.
2. Drink a beer, and watch the water boil.
3. Cook pasta according to directions, and drain reserving some of the excess pasta water.
4. In the meantime, add 1-2 TBS olive oil to a skillet over a medium-low heat. Add shallot and sautee until it becomes tender. Add carrots, zucchini, mushrooms, salt and pepper. Cook until the miz appears soft and turn off the heat.
5. Add pasta and cheese to the pan and toss. If the pasta appears dry, add pasta water as needed/
6. Plate and topp with Spanish Olive Oil, Chopped Toasted Hazelnuts and Parmasean Cheese/
7. ENJOY!

(Note: Chardonnay was the PERFECT pair for the herby lavender. My parents and I thoroughly enjoyed it, and I hope you do too!)

Pleasing Pastas,

Nora

The slaw was spot on, and the tacos were delicious. After a few bites I thought something was missing: A beer. I try to keep a wine-stocked apartment, but beer and spirits…not so much. I love a good IPA, however; unless I am at my parent’s house drinking the microwbrews my dad buys, I do not drink beer on a regular basis. I dug into the depths of my refrigerator and found 2 of these little guys all the way in the back. I think I’ve had them since last summer. To my surprise, they still haven’t gone bad (not sure if that is a good thing…)! Tacos, burgers and many summer foods I crave just NEED beer. My shopping habits might have to change.

Not the best beer in the world but not awful either. Spicy spice, needs beery beer. Yes, that was a profound sentence. I’m not thrilled about having a “use it or lose it” themed meal week. But this does mean that next week will be really, REALLY good. I already know another Mexican recipe I want to make next week that will require a beer. .

For dessert: Frozen Raspberries, Blackberries and Cherries, with Frangelico drizzeled on top and finished with Vanilla Ice Cream and Lindt Dark Chocolate Sea Salt.

Because the freezer isn’t going to clean itself. And this just sounded like a good idea. (It was.)

Changes,

Nora

Mushroom, Broccoli, Tomato and Cheddar Omelet with Orange Juice

My mom is beautiful from the inside out.  As I’ve grown older, I appreciate her now more than ever. It was nice to sit with her at church and just spend time together. Sometimes I think she knows me better than I know myself. Before brunch, we made a visit to her best friend’s house and she introduced me to her kittens, “Mr. Bing” and “Mr. Zing”. They were so playful, and cute! I wanted to scoop them into my purse and take them home. Just kidding…maybe….I do know a “Miss Truffle” who would love them .

She’s getting so big. I cry.

I was not home for Mother’s Day last year, which made the day even more special.

Dad’s Famous Cappuccinos and a slice of Blueberry Coffee Cake

My mom made her favorite blueberry coffee cake the day before for a friend. A perfect brunch treat with my dad’s cappuccinos. I spent the remainder of the afternoon reading on our porch with the sun shining though the sky lights. It was a glorious Sunday.

Three Cheers to Mom!

While I prepared dinner, my dad treated us to a glass of prosecco with fresh raspberries and a splash of chamboard. I planned ahead of time so that we could eat when we were ready and not be rushed. We sat on our porch sipping cocktails, eating cheese and crackers, enjoying a little family time before the sun set completely. It was wonderful and relaxing.

Asparagus Risotto with Proscuitto Wrapped Jumbo Scallops. Garnished with Tomato Concasse and Fresh Parsley. Served with Sauvignon Blanc.

I’ve been talking to my parents about the asparagus risotto with proscuitto wrapped scallops nearly everyday since I made it at the beginning of April. I thought it was one of the best dishes I’ve made in a long time, and have been dying to re-create it. When I mentioned it as a possible menu item for her special day, my mom approved. It was even better this time around. Food like this is always best with great company .

I made a few adjustments to the recipe. I blanched the asparagus before blending and adding it to the risotto, giving it a more brilliant green finish. I stirred in a small amount of fresh chopped parsley (from my mom’s garden!) at the end with the asparagus tips (also from my mom’s garden), the zest of 1 lemon, and cheese. Lastly, I omitted the mascarpone and used all Parmesan cheese (for 3 servings it was about 1/3 cup).

Okay…I could stare at this all day…moving on.

Carrot Cake

For dessert, my dad brought out a small carrot cake and coffee. I realize this is an awful photo but looks are deceiving! It was getting dark outside and my slice of carrot cake was heavy on the frosting. I loved it. My mom has a special place in her heart for carrot cake, and my grocery store makes one of the best I’ve ever had.

(Christmas 2010)

LOVE YOU MOM!! YOU ARE THE BEST!

Mom Love,

Nora