Archive for December 2004

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HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOSThe pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results. click photo to enlarge

2 1/4 cups all purpose flour1 1/2 teaspoons baking powder3/4 teaspoon salt6 tablespoons (3/4 stick) unsalted butter, room temperature3/4 cup sugar2 large eggs1 tablespoon grated lemon peel1 1/2 teaspoons vanilla extract1 teaspoon whole aniseed1 cup dried sweetened cranberries3/4 cup shelled natural unsalted pistachios

6 ounces imported white chocolate, chopped

Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.

Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)Makes about 3 1/2 dozen.

Bon Appétit

December 2003


Written by orata

December 23, 2004 at 4:43 am

Posted in Uncategorized

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Candied Grapefruit Peels

Greens “The Savory Way” Cookbook

3 grapefruits (preferably organic)

2 1/2 cups sugar

1 1/4 cups water

2 tbsp. light corn syrup

Additional superfine sugar for coating

Juice or eat the grapefruits. Cover the peels in cold water, bring to a boil, and simmer for 25 minutes. Cool. Scrape out the pith with a teaspoon and cut the peels into strips.

Combine the sugar, water, and corn syrup in a 2-quart non-corroding saucepan and bring to a boil. When the syrup is clear, add the peels, lower the heat, and cook till they are translucent, about an hour.

Set a cake rack over a baking sheet. Remove the peels, a few at a time, and spread them out on the rack. If you’re using them for cooking, allow them to stand until dry and then put them in a covered container and refrigerate.

If they will be used for candy, put the superfine sugar in a dish, let the peels drain for a minute on the rack, then lightly toss them in the sugar (chopsticks work well for this). Set them on a clean rack. If you’re reusing the sugar, sieve it between batches to remove the lumps from the syrup.

Allow the sugared peels to sit for an hour or so, until somewhat dry, then put them in a covered container and store on a shelf (several weeks) or in the fridge (several months).

For orange or lemon peel, use 5 or 6 thick-skinned oranges or 6 large lemons and treat them as above–they make take less time than the grapefruit.

For chocolate-covered fruit peels, let the rinds drain till fairly dry and not too sticky, then dip in melted bittersweet or semisweet chocolate instead of sugar. For 2 cups candied peels:

5 ounces semisweet chocolate, chopped fine

2 tsp unsalted butter

Put the chocolate and butter together in a heavy saucepan or double boiler and gradually melt over low heat. Stir to combine. Dip stuff in it.

Written by orata

December 17, 2004 at 12:23 pm

Posted in Uncategorized