Recipes: 12.21.17

Seasons by the Sea: Gifts From the Heart to the Stomach

Raspberry Linzer Cookies

These raspberry linzer cookies are easy to make and are so pretty. It is difficult to say how many the recipe will yield because it depends on the size of your cookie cutters. Two-to-three-inch heart, round, or flower-shaped cutters are good, and you will need a smaller cutter for top cookie layer if you want the raspberry jam to be visible.

 

1/2 cup almonds, toasted

1/2 cup brown sugar, packed

2 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. cinnamon

1 cup butter, room temperature

1 egg

1 tsp. vanilla

Confectioner’s sugar for sprinkling at end

Approx. 12 oz. raspberry jam

 

Grind up almonds with half of the brown sugar.

Beat butter with remaining brown sugar until light and fluffy, about three minutes. Add egg and vanilla and beat again.

Whisk flour, baking powder, salt, and cinnamon together. 

Add almond/brown sugar mixture to butter. Mix, then add flour mixture and blend.

Wrap dough in plastic wrap in two separate flattened patties. Chill for two hours. You want it firm but not hard.

Preheat oven to 350. Roll dough out on lightly floured surface. Cut out shapes and place on cookie sheet about one inch apart. You can gather scraps to re-roll the remaining dough. 

Bake approximately 8 to 10 minutes until light golden brown. Let cool, then sprinkle top cookies with confectioner’s sugar. Put a dab of raspberry jam on bottom cookies, then sandwich layers together.

These cookies will keep for about five days. I freeze them to keep them crisp (and lasting longer). If you leave them out, the jam softens them and some people love them this way. It’s up to you!

 

Creole Seasoning

There are many, many variations on Creole seasoning. A lot of chefs in Louisiana keep their own blends in their chef’s jacket pockets so nobody else in the kitchen knows their formula. This recipe is just a basic guideline. If you want to add salt to it, add between two and four tablespoons to this recipe.

 

2 Tbsp. onion powder

2 Tbsp. garlic powder

2 Tbsp. oregano

2 Tbsp. dried basil

1 Tbsp. thyme

1 Tbsp. black pepper

1 Tbsp. white pepper

1 Tbsp. cayenne pepper

1 Tbsp. celery seed

5 Tbsp. sweet paprika

 

Mix all ingredients together, place in jars and store in cool, dry spot.

 

Bischof (a.k.a. orange brandy)

Peel of six large oranges, no white pith

2 1/2 cups sugar

4 cloves

1 750-milliliter bottle of brandy (as good as you can afford)

3 1/2 cups fresh orange juice

Pinch salt

 

Bake orange peel in a 200-degree oven until dry and brittle, about 45 minutes. Grind up in food processor with sugar. Put orange sugar in a bowl and add orange juice, cloves, and pinch of salt. Stir until sugar dissolves. Add brandy. Pour into large jar or bottle. Store for one week, then strain and decant into smaller bottles for gifts. 

Add between a half and a full teaspoon to a glass of champagne or white wine.