Cookies for Santa and Others

The favorite cookies from my family include Pinwheels, Black Eyed Susans, Toffee Bars, and Holly Leaves. This year I tried a new recipe called Lavender Snowflakes. All told we have five platefuls.  It is hard to predict whether I will have to
remake depleting platefuls before the holiday.





I'm not sure where Pinwheels originated- perhaps in the Betty Crocker's Cookie Book popular in the 1960's or before?  This is my version:

 

1 1/2 cups unsalted butter softened 
2 cups sugar
4 eggs
1 tablespoon vanilla
5 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 squares unsweetened chocolate, melted

Using a stand mixer, combine butter and sugar and mix until well combined.  Add eggs, vanilla and flour (one cup at a time).  Add baking powder and salt.  Combine thoroughly.  Divide dough in half.  Add melted chocolate to one half of the dough.  Chill.  Roll out the white dough into a rectangle and separately roll out the chocolate dough.  Place the chocolate dough on top of the white.  Roll the two together which will later be sliced and display a spiral.  Wrap the roll in plastic wrap and refrigerate overnight.  When you are ready to bake the cookies, slice the roll 1/4" thick and place onto a baking sheet.  Bake in a 350 degree oven until edges are lightly browned, 8 to 10 minutes.
                                                   
The Lavender Snowflakes are a type of Shortbread
cookie flavored with Lemon Curd and Lavender

1 cup butter, room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
Zest from one lemon
1 teaspoon dried lavender

In a stand mixer, cream the butter and sugar.  Add the flour gradually until a smooth dough forms.  Stir in the zest and lavender.  

Divide dough into 2 parts and roll into 2 rectangles (each 10 X 7 inches).  Place onto a baking sheet lined with waxed paper.  Refrigerated overnight.  

Cut chilled dough with a snowflake shaped cookie cutter.  Bake for 15 minutes in a preheated 325 degree oven or until edges start to brown

Toffee Squares

1 cup butter, softened
1 cup brown sugar
1 egg yolk
1 teaspoon vanilla
2 cups all-purpose flour
Pinch salt
4 Hershey's chocolate bars (no nuts)
1/2 cup chopped pistachio nuts

Preheat oven to 350 degrees.  
Mix butter, brown sugar, yolk and vanilla.  Stir in flour and salt.  Spread onto a rimmed baking sheet .  Bake 20-25 minutes.  Remove from oven.  Separate chocolate bars into segments.  Place over top of hot mixture.  As the chocolate melts, spread evenly over the top of the dough.  Sprinkle with pistachios evenly.  Cut into small squares.

Holly Leaves

6 tablespoons  butter
32 large marshmallows
1/2 teaspoon green food coloring
1 teaspoon vanilla
4 cups cornflakes
red cinnamon candies

Melt butter, marshmallows, and green food coloring in a large pot. Stir in vanilla.  Off heat- add cornflakes and mix until color in even throughout.  Drop by teaspoonfuls onto waxed paper.  Place 2 or 3 cinnamon candies on each cookie.  

Black Eyed Susans

Black Eyed Susan recipe was printed in an earlier blog from last summer.  

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Thanksgiving- Past and Present

The first Thanksgiving I remember is when we lived on an Iowa farm. I was 5 or 6 years old.  I had played in the yard all summer with Cookie, my cat and Tom, our turkey.  Tom had the run of the place.  He was gentle and friendly and so handsome with his big feathery tail. Dad had named him Tom.  





We always had big dinners but this Thanksgiving was special.  Both my Uncle Dean and my Aunt Alice were on active duty (he in the Pacific and she in East Germany) and had been given leave to come home for the holiday. I had no idea that the main course was my playmate- TOM!  Part of my confusion came from the fact that weather had turned cold and I now played inside.  The next Spring Tom seemed to have returned.  A similar bird- still named Tom was again my playmate.  

This year Thanksgiving will be in Mammoth Lakes.  We will barbecue our turkey (this one will come from Vons).  

Here are a few recipes we will have:  The dressing will be made from Lemon Rosemary Bread from our local gourmet store- Bleu.  

Rosemary Dressing  

2 loaves Lemon Rosemary Bread - broken into bite-sized pieces and dried well in advanced

2 sprigs fresh rosemary- pulled off the stem

1 sweet onion, peeled and diced

1 cup chopped celery

1/4 cup unsalted butter

3 eggs

1 teaspoon salt

Chicken broth (Kitchen Basics Original)

Place dried bread cubes and rosemary in a large crock.  Add rosemary, onion, and celery.  

Melt the butter in a large skillet and add the bread mixture.  Cook, stirring about 5 minutes.  

Add eggs and seasoning and toss again.  Add chicken broth to taste as dressing comes together.  

Preheat the over to 350 degrees.  Butter a baking dish (15 X 9 X 2) .  Add prepared dressing.  Cover with buttered foil, buttered side down; bake for 30 minutes.  Uncover and bake until crisp and golden, about 20 minutes longer.  

Second Place Apple Pie

I entered a pie contest years ago because the first prize was a Cuisinart food processor.  I couldn't afford to buy one and really wanted to win first prize.  Third prize was a year's supply of apples and with 3 sons at home at the time, I thought that would come in handy.  Second prize was an entourage of kitchen linens.  I won second prize.  It turned out to be an apron and a kitchen towel.  

Crust:                                                                                  

2 cups all-purpose flour                        

1 teaspoon salt                                                          

3/4 cup shortening                                             

5 tablespoons ice water

Filling:
5 cups peeled, sliced apples
2/3 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
2 tablespoons heavy cream
1 tablespoon Calvados (apple brandy)

 2 tablespoons cold butter, cut into small dice

Glaze:
1 egg yolk, thinned with 1 teaspoon water
Sugar for sprinkling
1/2 teaspoon cinnamon

Mix flour and salt in a medium bowl.  With a pastry blender, cut in shortening until mixture resembles corn meal.  Sprinkle on ice water, 1 tablespoon at a time, blending with a fork after each.  Gather dough into 2 balls with your hands.  Roll each ball into a 10-inch circle.  Place 1 circle into a 9-inch pie pan.  Using a 1-inch apple shaped cookie cutter, cut apple shapes out of the top crust.  

Mix apples with sugar, flour, and cinnamon.  Place in shell.  Mix heavy cream and Calvados.  Pour over the apples.  Dot with butter.  Cover with top crust.  Brush with glaze.  Sprinkle a few grains of sugar over all.  Bake at 375 degrees 40-45 minutes.  

May be served with sauce and ice cream:

To make sauce, combine 1/4 cup butter, 1/2 cup sugar, 1/2 cup heavy cream, 2 tablespoons Calvados, and a pinch of cinnamon in a small saucepan over low heat.  Heat to almost boiling.  Serve with pie.  

Happy Thanksgiving

All Hallows Eve: Here Come the Treats

My family celebrated early since three family members (Paul, Tim, and Ashley) have fall birthdays.  We met up in Escondido for the event.  Naturally we needed three desserts.  There was a Lime Cheesecake, Chocolate Brownies and Pumpkin Parfaits.  

The table was artfully decorated with a rubber rat for the toddlers and dead twigs for a centerpiece and we twisted wire "ribbons" for napkin rings.  A few of the guests opened their napkins and used the "ribbon" as body jewelry.

Keith wore his as "ear decor"

"The desserts flowed". The first was Lime Cheesecake.  It had a typical graham cracker crust.  Over the crust was a "custard" with lime juice and grated lime peel.  On top of that was a cream cheese filling- also with lime juice and grated peel added.  A sour cream topping was added after the cheesecake had baked for 45 minutes. The sweetened sour cream was then placed on top and the cheesecake went back in the oven for another 10 minutes.  Then it was refrigerated overnight.  Lime leaves from the orchard were used as decoration.  

The Brownies were decorated with garden nasturtiums and wrestling candles.

The final desserts were pumpkin parfaits- a recipe from the November issue of Food and Wine magazine.  Pumpkin puree was combined with sweetened mascarpone cheese for the first layer.  The second layer consisted of heavy cream, mascarpone, and powdered sugar.  The third layer was simply crushed chocolate wafers.  The layers were then repeated with the cream piped on.  

  

     

Lunching at Juliennes

Outdoor lunching at Julienne

Having lunch at Julienne in San Merino is always a special treat.  It's beautiful setting always makes me think I am in Paris.  Last week I was in L.A. and stopped by for lunch.  It was hot and I thought it was the perfect day for lunch on the patio at Julienne.  It was near enough to Halloween I thought I might be lucky enough to find petit fours in their gourmet market to take home.  I have taken most of my friends and family here for lunch or breakfast at one time or another.  This visit I am alone to enjoy people watching as well as perfection in dining and service.  

Beautiful mirrors at each end of the patio 

Julienne is only open for breakfast and lunch.  They do not take reservations except for large parties.  Susan Campoy was the founder and chef.  Her daughter Julie joined her in San Merino joined her in San Merino in 1989 to make Julienne what it is today.  A cookbook of their favorite recipes is available in the market/gift shop as well as in several bookshops around the L.A. area.  

Current Bread

Gazpacho

Current bread is their signature bread and is served on request.  It also appears in some of their dishes.  Gazpacho is one of my favorite summer dishes.  It was my choice this time along with a glass of the house Rose from France.   

Halloween Petit Fours

Cooking to Match Your Nail Polish?

I've lost track of how many magazines I subscribe to- mostly food magazines because I like to cook.  In my latest copy of Bon Appetit- I found an advertisement for O P I.- a popular nail polish.  Think about it-  if you were advertising in a food magazine for nail polish- how would you go about the connection between food and fingernails?  Here is what OPI did- They took 2 of their colors from their VENICE collection and published an Italian recipe for each color:  They titled the page Salute! to color and cuisine.  Here are their 2 nail colors/corresponding recipes:  

OPI nail color:  "Be There in a Prosecco".  You men may be puzzled at their choice of  nail color titles but apparently a catchy name for a polish helps sell the product.  "Be there in a Prosecco" is a very pale opaque pink.  This is the recipe to wear when you are making Lemony Prosecco Floats:  (I had a recent manicure before the magazine arrived- so alas I had the wrong color on when I tested the recipe).  

Lemony Prosecco Floats

serves 6

1 pint good quality lemon sorbet

1 bottle Prosecco, chilled.   

1 pint raspberries (optional)

Place 2 small scoops of sorbet into each of six glasses.

Top with Prosecco and raspberries
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OPI nail color: "Worth a Pretty Penne".  This is a coppery color with shine.  The corresponding recipe has an Italian touch and an appropriate color .  According to OPI the recipe is best enjoyed while wearing the suggested color.  

Penne Alla Vodka

serves 6

1 pound penne pasta

2 tablespoons extra virgin olive oil

6 ounces pancetta or bacon, minced

1 small yellow onion, minced

1/4 cup tomato paste

1/4 cup vodka

2/3 cup heavy cream

Salt

Freshly grated Parmesan cheese for serving

Basil leaves, optional

In a large pot of boiling salted water, cook penne according to package instructions.  Reserve one cup of pasta cooking water prior to draining.  

Meanwhile, in a large pot, heat olive oil over medium.  Add pancetta, cook, stirring occasionally, until rendered but not browned.  Add onion, cook until translucent, about 4 minutes.  Add tomato paste, cook, stirring frequently until  fragrant and brick red, about 5 minutes.  Deglaze pot with vodka.  

Stir cream into the tomato mixture until completely incorporated.  Add cooked penne to pot, stir to coat. Adjust sauce consistency with reserved pasta water.  Divide pasta among shallow bowls; top with cheese and basil, if using. 

Penne Alla Vodka

MORE RECIPES BY OPI VENICE COLLECTION AT bonappetit.com/events/promotions/opi-venice-collection.   Cooking can be fun after all.  

"Loving a Woman is like an Artichoke....

...  You have a bit of work before you to get to her heart".- a quote from Steve Martin is his movie The Pink Panther.  There is something alluring about artichokes.  It's one of my favorite vegetables.  

I almost never go to a grocery store without a list based on a weekly menu and I try to avoid impulse items not on the list But now and then I see something I can't resist.  

Last week I went into Vons (the only supermarket in Mammoth) with my list.  I parked in my favorite area near the movie theater, found a cart and proceeded to the opposite end (the produce section).  There I was immediately drawn to a beautiful display of artichokes.  Who doesn't love artichokes?  These beauties were slightly smaller than most but they were gorgeous in PURPLE.  They were aptly named Sangria Artichokes.  I couldn't resist their sexy come on.  

Each artichoke had its own tag. It was developed by Frieda

who has a website friedas.com/artichokes.  Frieda tells you how to steam and eat it and notes some of the color can be lost in the process. The thought of losing the color set off a red flag to me but happily it retained most of the beautiful color.  Purple or green, large or small- artichokes are showboats on the dinner table as well as in the grocery store.  

Frieda claims her artichoke leaves are meatier than other artichokes.  I did not find this to be true.  It was the only negative.  The color was so unique, it was irresistible anyway.     

Mountain Mornings

Crossing the Road in Search of Breakfast

After coffee and breakfast I like to walk. One advantage of living in the Sierras is the abundance of wildlife. This past spring, I've been walking up the hill past a small meadow where I often have seen a family of five deer having their breakfast of leaves and berries (sometimes crossing the busy road).  . 

Of late I have only seen one- a doe.  She crossed the road in search of food for her breakfast.  I'm sure she is one of the family of five I have seen before.  The driver of the car was so startled he honked at the deer in case she changed her mind and did a u-turn. Once across she happily found her breakfast on the edge of the golf course. 

Two mornings later I am walking again up the path and am almost

Brother Comes for Breakfast

knocked down by a young buck also crossing the road in front of me.  He ran into the brush near the golf coarse almost in the same place I had seen the doe.  He was magnificent and stopped a few feet away and turned as if to pose for me.  I was so taken back I didn't have my camera ready.  By the time I got him in focus he had lost interest in me and was off to search for his own breakfast.  Apparently the flora on the edge of the coarse is yummy to the deer family.  If you are visiting Mammoth Lakes, please drive slowly at breakfast time!!!  

Report Card Honor Roll

It's June and report cards are out in California.  Here are some favorite food locations which made honor roll this year.  

Jane's Create a Cake
645 Foothill Bvd.  La Canada Flintridge, California http://www.JanesCakeandChocolateSupply.com

Leaf Cutters from Jane's Create a Cake

Jane gets an A.  She has everything in the way of equipment for bakers.  I bought leaf cutters there to cut my pasta.  It's fun to visit in person but try her website.  I have also found they are helpful over the phone as well.  A great place to plan for a party.  Her inventory is unusually large.  

Stone Brewery
1999 Citracado Parkway- Escondido, California
http://www.stoneworldbistro   760-471-4999

Stone's Icon

Dave's Brew

The San Diego area is known for its love of the brew.  Stone Brewery is one of the most popular.  The restaurant in Escondido is phenomenal.  I recently visited with my oldest son, Dave and wife, Anne.  The stone theme is carried throughout and property.  We sat on the patio.  I had the sausage platter which was wonderful.  An A is well deserved.

Disneyland Restaurants and Foods 
Anaheim, California

The food served here gets A for improvement over the early days of the resort.  The food has taken on characteristics of the cartoon characters such of the candy apples which are made on the premises within view of the visitors. 

The characters themselves now

frequent the larger restaurants 
and mingle among the visitors
more often.  At Goofy's Kitchen several characters came on a recent visit.  The buffet was excellent.   

Las Brisas

 361 Cliff Drive  Laguna Beach, California  949-497-5434

www.lasbrisaslagunabeach.com

The seafood served here is inspired by the Mexican Riviera. It's a great place to bring friends especially if they're from out-of-town. The restaurant sits on a cliff above the Pacific- the views are spectacular.  They serve lunch, brunch, and dinner.  Make a reservation to secure a window seat. 

The Dining Room at the Ahwahnee Hotel 

Yosemite National Park

The Dining Room at the Ahwahnee is always a treat.  In the morning for breakfast one might see deer grazing outside your "ringside" seat while enjoying your own meal served over a linen tablecloth- on the official china of the Ahwahnee.

In December they present the Bracebridge Dinner here by early reservations.  This special holiday meal is patterned after a eighteenth century English celebration from Washington Irvings' Sketchbook.  The seven course meal is accompanied by music and pageantry unlike anything I had ever before experienced.  For reservations call 1-800-559-4904 or visit YosemitePark.com/Bracebridge.  

Harris Ranch

I found myself planning a road trip between Los Angeles and Sacramento with a friend long ago.  She announced,  "We'll stop at Harris Ranch for dinner".  I said, "What if we aren't there at dinnertime?"  She replied, "Anytime we arrive at Harris Ranch it will be dinnertime."  She was so right.  There are 3 restaurants: a steak house, country kitchen, and an adults-only restaurant/bar.  All are wonderful with a farm-to-table concept.  They also have over-night accommodations.  Harris Ranch is on Interstate 5 near Coalinga.  Don't go by without stopping! 

Portos Bakery

315 North Brand

Glendale CA

www.portosbakery.com

A Cuban bakery/eatery in Southern California.  Their cheese rolls and mashed potato balls are to die for.  You can eat there or take home. Buy extra if you are ordering take-out.  You'll be back.

Bleu HandcraftedFoods

3325 Main Street

Mammoth Lakes, CA

760-914 2538

Bleu is not to be missed when you come to Mammoth.  They have an outstanding selection of cheeses and nibbles for parties or hors d'oeuvres before dinner.  There breads are made daily.  My favorite is the round loaf with rosemary.  They have added a wine bar this year.  

Baker and Olive

Lomas Santa Fe Plaza

165 El Camino Real

Encinitas, CA

When I'm in Encinitas I go out of my way to come here.  They have a fabulous selection of cheeses and home-crafted breads. They also have a wide selection of house-made vinegars and olive oils as well as gift items and nibbles.  

  

Dining with Mickey and Minnie

I hadn't been to Disneyland for so long I can't remember when it actually was.  I do remember that the only negative factor was the food.  The selection was very limited.  The quality was poor at best. The prices were high. Heaven forbid there was any alcohol served.  

I went as a guest with my family over Memorial Day Weekend.  We stayed in the Disneyland Hotel in a suite of 3 rooms connected with a sitting room on the tenth floor.  I shared a room with my pre-teen granddaughter.  Wheeee!!!  









Was I surprised at the changes in Disneyland!  The food is not only tasty but imaginative (as it should be!).  Our first meal was brunch at Goofy's kitchen. Reservations had been wisely made in advance by my daughter-in-law (after all it was Memorial Day Weekend).  It was a typical buffet in some ways but had an appropriate

Disney twist- smallish Mickey Mouse waffles and the big-eared

logo reflected where-ever possible. Characters came to every table and posed for pictures.  They were sensitive to children who were shy or nervous around these characters come to life. They also seemed to sense those who relished the encounter. 

Our family stayed for three nights- the occasion being my granddaughter's dance competition in the convention hall.  We heard the park itself was at capacity and was closed one day as a result of the holiday crowd.  .  The Disney staff never seemed to appeared to be ruffled- always friendly.  My youngest grandson favored the pool slide near us.  I have never seen so many lifeguards in one place.

           
Candy apples are imaginative and popular with the crowd. Themes of familiar characters are integrated into eye catching treats.  Food tastes good and is available for every visitor- large or small.  

  

The Night I Met Julia Child

Before I became a foods' writer I was a middle school foods' teacher.  My principal was Judy White.  She had approached me regarding an upcoming in-service day for the staff.  What would I suggest for my department.  It was a hard question to answer due to the wide diversity of the teachers who taught electives.  Then she asked me what I personally would want to do.  

Julia Child had just written a new cookbook.  To promote it, Bristol Farms would close down for one evening.  Tickets were being sold for a supper featuring recipes from the cookbook.  Stations were to be set up at various spots in the store featuring food from the book as well as wines from the store.  Julia Child would be there to sign her new book.  

Judy agreed to send me to the event.  I bought an extra ticket for my husband but he was sick on that day so my son, Tim agreed reluctantly to go in his place.  I took along my copy of Mastering the Art of French Cooking   I didn't think I would really meet her.  

We arrived early to get a good parking place.  The back of the store carries pots and pans and other food related items.  I suggested walking through it while we waited.  To my astonishment, she too was browsing in the back room waiting for her appearance.  

Tim stood around looking bored but watched as I asked her to sign my well worn cookbook.  She towered over me.  I am on on the short side and she was tall and bent over to graciously take my old book to sign.  Of course I could have kicked myself for not bring a camera but who knew???

Finally the store reopened and we went into the main event.  Tim has always been a music lover and spotted Leland Sklar- I'm not sure I am spelling his name correctly but Tim could not believe he was there to see Julia Child.  Finally Tim was enjoying himself.  \

We went for our supper samples and I think both of us had a good time but the event for me was special meeting my idol in the back room.  I still have the book on my shelf as a treasured memory of a great evening.  

A Multitude of Corks

Whenever I visit my son in Escondido, I try to make time to visit one of my favorite stores in  nearby Encinitas- Gardenology .  It is not just a garden boutique but rather a home shop with a theme of neutral colors for the most part and clean, contemporary design.  You can choose garden pots, furniture, note cards or body lotion but everything is unique.

A birthday gift for a friend

 Last winter when I was  down from Mammoth Lakes for a visit I found a unique cheese knife at Gardenology for my friend's birthday.in the Spring.  Attached to the blade was a short screw onto which one could attach a cork. This would become the handle.  Since my friend and I have shared many afternoons sharing a plate of cheese and a glass of wine I pictured giving her the knife along with a bottle of special wine.. The only thing was I needed a cork from a bottle of good wine so I waited until she came to visit planning to take her to lunch, order the wine, and afterward attach the cork to the  knife and wrap it for her gift.   

Hundreds of corks in the Grocery Bag

Last month, she came to visit while I was also visiting Southern California.  We shared a lunch at the 3-Corner Cafe in Encinitas.   It is one of my favorite places to lunch but it is also a wine shop. I planned to buy a bottle of wine and save the cork. Then I saw a sign above the cash register- Corks- $5.  When I inquired about the sign, the cashier said she would check in the back to see if any corks were available.  When she returned, she carried a large grocery sack filled with corks which were not $5 but free.  Now I have one cheese knife and several hundred corks to choose from before I wrap the cheese knife.  

Birthday Dinner in the Parking Lot

My birthday came on the same night of the week that the gourmet lunch trucks come to the 99 cent store parking lot in Highland Park.  So off Tim and I went to celebrate hoping the lobster truck would be there.  It wasn't but other trucks looked inviting and the crowd was out.  

We walked around checking out each truck.  The plan was to choose two different entrees and share in order to try a variety of the diverse foods offered.  The Korean truck, Belly Bombz was tempting for their wings and sliders.








We both chose Piaggio- a truck offering food with an Argentine accent.  The meats were grilled with an Argentine sauce and served with a quintessential gaucho condiment of chopped parsley, oregano, garlic, and lemon juice. The man taking orders wore a tee shirt proclaiming him to be the Piaggista.  

This was my choice- pork sliders cooked in the Argentine sauce and served with the gaucho condiment.Then of course there was the dessert truck with cupcakes, brownies, and cookies of tempting designs and colors and aromas.   

The Dessert Truck

This was the popular dessert truck full of tempting cookies, cupcakes, and brownies.

Oreo Stuffed Chocolate Chip Cookies

The Birthday Cupcake- Topped with Chocolate Chip Cookie Dough Icing