Gameday, Everyday Hummus

Shamefully I must confess that up until about seven years ago the words hummus and chickpeas were not even in my vocabulary let alone in the foods I was eating, making or serving.  Not much of a foodie some of you are most likely thinking.  Even after I first saw a recipe for hummus in the first Barefoot Contessa Cookbook, I really wasn't much interested in making it.  Maybe because I had never tasted a chickpea before or maybe because I preferred making foods with a higher fat content. But regardless of the reason, I was encouraged to taste Ina's hummus recipe at my best friend Donna's house one day. The rest, as they say, is history.

Suddenly I began seeing hummus everywhere I went.  I was beginning to wonder if I had selective vision when I went to the grocery story.  Then I wondered why I would pass on any recipe created by Ina Garten.  Thankfully I wised up and hummus now has become one of the always go-to foods to make as an appetizer or just to have on hand to snack on.

The recipe calls for 6 to 8 dashes of hot sauce.  There are hundreds of hot sauces made these days with the most common of all being Tabasco.  My zone of experience with hot sauces was pretty narrow. Then one day I discovered Cholula.  I was reading a recipe for crab cakes that called for a half teaspoon of Cholula.  Again in the spirit of full disclosure here, I hadn't a clue what it was.  My first thought was that it must be some sort of an exotic spice.  So I go into Peppercorn, one of my favorite stores in Boulder, and asked if they have something called Cholula.  When they directed me to the hot sauce section of the store, I was like 'do they know where they are taking me?, did I pronounce it correctly?'.  Well the answers were yes and yes.  Alas, I looked at the shelf and saw that Cholula was a brand of hot sauce.  I was more elated than embarrassed to go from being clueless to being clued in.

The garlic in this recipe is first minced in the food processor.  I happen to love garlic, particularly in this hummus recipe.  Garlic will permeate the flavor of hummus the longer it sits, of course only if it doesn't disappear when you serve it.  If you like a milder flavor of garlic, use four cloves instead of six. Once the garlic is minced you add the rest of the ingredients all at once.

Again, depending on the texture of hummus you prefer, you may choose to add a little more of the reserved chickpea liquid than the recipe calls for, being careful not to add too much. There is such a place as going to far when adding liquid to a recipe.  If you have ever been there, you know what that feels like.

When squeezing lemons I really like to use a citrus press as it captures all of the juice while keeping the seeds from invading the liquid.  The citrus press from Williams-Sonoma works well and can be used for both lemons and limes.  Coming from someone who has too many cooking tools for the drawer space in my kitchen, a two-in-one kind of tool is a treasure.

I once tried to make this recipe in a smaller food processor and made a mess of the hummus.  A large bowl food processor gives you a much better finished look and allows you to control the texture. Control here is a good thing.

I have been known to spend up to $40.00 on a bottle of olive oil.  For some of you that sounds absolutely absurd, for others who have spent more you might be thinking that's within the zone of reasonableness.  In following the old adage 'you get what you pay for', I always had a tendency to steer away from $10.00 a bottle olive oils.  Until I tasted the one from Sur La Table.  I am sure they are not making any money on this olive oil but rather it is one of their marketing schemes to get you into the store to spend more than $10.00.  Whether it is or is not a gimmick, I really don't care.  Because this $10.00 bottle of olive oil breaks all of the rules about the relationship between price and quality.  You must try this olive oil.
Next to garlic, olive oil makes almost anything taste better.  So right before serving, I like to drizzle olive oil over the top as it adds an incredible richness, wonderful depth of the flavor of the hummus.  Serving any food in a Simon Pearce bowl makes it look even more appetizing. Serving the hummus in one of my favorite Pearce pieces makes eating it irresistible, even for those who have never heard of a chickpea before.

Recipe
Gameday, Everyday Hummus (slightly adapted from the Hummus recipe appearing in The Barefoot Contessa Cookbook)

Ingredients
4 to 6 garlic cloves (use 4 if you like only a hint of garlic taste in your hummus)
2 cups canned chickpeas, drained, reserving the liquid
1 1/2 teaspoons of Kosher salt
1/3 cup tahini (aka sesame paste)
6 Tablespoons of freshly squeezed lemon juice (2 large lemons should give you this amount)
2 to 3 Tablespoons of the reserved chickpea liquid 
6 - 8 dashes of Cholula or any hot sauce you like

Directions
1. Remove skins from garlic.  Drop in food processor and process until minced.
2. Drain chickpeas in a strainer set over a bowl to contain liquid.  Measure out 2 cups of chickpeas and place in food processor.
3. Squeeze lemons.  Measure out 6 tablespoons of lemon juice and add to food processor.
4. Add tahini, salt, and 2 tablespoons of reserved chickpea liquid to food processor.  Process until you get the texture consistency you like.  If you like it course, the 2 tablespoons of chickpea liquid is perfect. If you like it a little smoother add another teaspoon of liquid.
5. Place hummus in a bowl or dish.  You can serve chilled or at room temperature. 
6. Options:  Drizzle olive oil over the top before serving.  Sprinkle lightly toasted pine nuts over the top.

Note: For an even creamier version of this hummus, remove the skins from the chick peas. Tedious work but worth the effort.

Serving suggestions:  sesame crackers (the ones from Trader Joe's are incredible); sliced carrots; pita bread cut in wedges, or pita chips.

It is the middle of January and it also happens to be football playoff season.  As someone in my office reminded me in an email 'this is Patriot country, we only cheer for them'.  Not sure if they thought that being from the midwest my team loyalties could not extend to any other part of the country or if they just wanted to make sure I did not make a social faux pas when talking about football around here.  More than likely the reminder had the more positive intent and was intended to save me from saying something regrettable and foolish.

Instead of eating more high calorie snacks during today's game, I will be happily enjoying a more healthy one.  Actually, a more healthy, delicious and wickedly good one. Not sure if hummus and football are words typically used in the same sentence, but hey, maybe there is a place for hummus in the football world of food and snacks.  And maybe, just maybe, a midwestern girl can switch her football team loyalties as well. 

Maple Sausage, Apple and Brie Quiche

For one of my significant milestone birthdays I gave myself the gift of traveling to Boulder, Colorado for a few days of hiking along with nurturing my emerging passion for landscape photography. Having never spent any time in the Rocky Mountains, let alone in a mountainous region, I was instantly smitten with Boulder from the moment I arrived. From the views of the mountains, to the incredible blue of the skies, to the weather, to the food, to the availability of a wide range of microbrew beverages, it's no wonder this city ranks high on the list of outdoor enthusiasts and foodies. I seriously never wanted to leave.

It was while staying at the Bradley Boulder Inn, an upscale rustic boutique little hotel, that I had my first taste of a Maple Sausage, Apple and Brie Quiche.

Initially I wasn't certain if my post-hiking state of starvation meant that anything I consumed would have tasted good.  But upon returning back to the midwest and on a less physically exerting, less starving kind of day, I made this quiche.  What I learned was my physical state did not matter at all, as this quiche was as scrumptious the first time as the second, third and fourth times it was eaten. All of the ingredients are each delicious on their own, but the combination of these ingredients results in a quiche tasting so wonderful and so unlike anything you may have ever eaten.

There is one shortcut I take when making quiche, any quiche.  The shortcut of using refrigerated pie crusts.  Okay, I hear the gasps and groans of those of you who would not even consider using a prepared pie crust.  Some of you may now find yourself opting out of reading any more about this recipe.  But try to hang in there for a little longer.  If you have never used the Pillsbury refrigerated pie crust in a recipe, try it just once and tell me if you don't find yourself pleasantly surprised at its taste.

I am not alway able to find freshly made maple flavored sausage in the grocery store but the refrigerated section always seems to be fully stocked with sausages in various flavors.  The subtleness of the maple flavor balances out the other ingredients in the quiche.  If buying maple sausage links instead of patties or a block of sausage, remember to remove the casings. Break up the maple sausage into smaller pieces before frying.  Drain the cooked sausage on a paper towel and allow to cool slightly before adding to the quiche.

The creaminess of the Brie cheese and tartness of the very thinly sliced granny smith apple is what I think makes this quiche a perfect recipe. The casing of the brie should be removed before slicing. However, leaving the skin on the apples adds color, texture and flavor to the quiche.

It took me awhile to figure out that if I mixed wet ingredients in a large measuring cup it would be easier to pour into the quiche shell.  Once you begin using a large measuring cup, you will be surprised at how often you use it as it also makes for a great mixing bowl for all sorts of recipes.

I go between using Kosher salt and sea salt in recipes.  In this quiche I used kosher salt. And instead of using black pepper, I used white pepper. No only will dark pepper flakes will interfere with the finished look of the quiche, but white pepper has a much milder flavor. And it compliments the flavors of the brie and the apples perfectly.

After you place the dough in the pie plate or quiche pan, you layer the sausage, apples and brie. Placing the apples in a circular pattern ensures you get the taste of apple in every bite.  But then during the baking, the apples rise up making for a great finished look.

With so many different and great recipes out there for quiches, this is one that remains one of my favorites for so many reasons.  If you are looking a recipe that is simple, this would be the one.  Your effortless work will result in an incredibly flavorful dish.  As an added benefit, the aroma in your house will be intoxicating.

The Maple Sausage, Apple and Brie Quiche just happens to be one of those elixirs I make when I long for the feeling of being in Boulder, of being in the mountains. And if I close my eyes, I am there.

Recipe
Maple Sausage, Apple and Brie Quiche (slightly adapted recipe from the Bradley Inn in Boulder, Colorado)
This recipe was updated in April 2020. 

Ingredients
5 large eggs plus 1 large egg yolk
3/4 cup whole milk
1/2 cup heavy whipping cream
1/2 of a large apple very thinly sliced (recommend using granny smith or any other green skinned apple)
1/4 to 1/3 pound of brie cheese, cut into slices, rind removed
1 piecrust (Pillsbury refrigerated crust recommended if you don't want to make your own)
1/4 teaspoon nutmeg 
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
8 ounces of browned maple sausage (if buying links, remove casings before browning)

Directions
1.  Preheat oven to 350 degrees (F). 
2. Lightly spray a ceramic pie or quiche pan and unroll pie crust into, fluting edges with fingers. Place in refrigerator while preparing the rest of the ingredients.
3. Cook the maple sausage until browned. Let drain on a paper towel and allow to cool slightly.
4. Whisk the eggs and milk.  Add salt and pepper and one quarter of the cooled cooked sausage.
5. Remove pie crust from refrigerator. Layer three quarters of the sausage; apples, and brie (in that order).
6.  Pour in the egg/milk mixture. Sprinkle top with nutmeg.
7. Place quiche pan on a large baking sheet. 
8. Bake for 50 to 60 minutes.  Sides and center of quiche will rise up, crust will be lightly browned and the quiche will feel slightly firm to the touch.
9. Let the quiche rest for at least 5-10 minutes before cutting. Serve warm or at room temperature.

Notes: (1) Here were the changes made to the original recipe posted: (1) Instead of 6 large eggs, used 5 large eggs and 1 large egg yolk, (2) Instead of 1 cup of whole milk, used 3/4 cup of whole milk and 1/2 cup of heavy whipping cream, (3) Instead of using sea salt, used kosher salt, and (4) Instead of using 6-8 ounces of browned maple sausage, used 8 ounces. (2) Additionally there were some slight, nuanced changes to the directions.

Once you have the experience of having your mind and body positively affected by the energy from seeing and being in the mountains, you are immediately addicted to it.  The only cure for this addiction is to back to the mountains as often as your life allows.  Life and responsibilities do not enable me to get back in Boulder as often as I would like, so I have to settle for making this quiche.
Recipes you make or foods you eat having the power to take you back to the places you love or to the events in your life with powerful memories always have a magical quality to them. 

Best Ever Blueberry Muffins

When I close my eyes and take a bite of these blueberry muffins, I have the momentary feeling it is summer.  This suspension of the current reality lasts only as long as I savor the taste of the muffins. So many who share recipes say theirs is the best ever.  Not sure that is always the case, but these blueberry muffins really are the best ever.  This comes from someone who has always been a skeptic when hearing the words 'this is the best recipe ever'.  Destined to see if the claim is accurate, I sometimes take the bait and make the recipe.  This time I was glad I did.  As these are so good they can even make you feel like you have time traveled back to summer even if just for a few minutes. The inn where the recipe originated from is no longer in existence, but ever so thankfully their blueberry muffin recipe lives on. And summer is now one day closer.

I had picked up some fresh blueberries at the market to add to my yogurt and oatmeal this week. But then a divine intervention of sorts happened. On Saturday, my neighbor Sheila brought over some fresh, still slightly warm eggs from her chickens. Immediately I knew I had to make some blueberry muffins with these eggs.  Of course, only after first making and devouring some scrambled eggs topped with some goat cheese. If given the chance to take a blind taste test, I am absolutely certain I could tell the difference between freshly gathered and store bought eggs (yes, even if they say organic on the carton).  Could there be a niche for an egg sommelier?

The color of the yolks of farm fresh eggs are dark yellow, almost orange.  They turn scrambled eggs or any egg based dish into a beautiful deep yellow color.  Okay, enough already about the eggs already, I need to tell you about this incredibly delicious blueberry muffin recipe.

It was a recipe a co-worker shared with me decades ago. After first tasting them at a bed and breakfast in Michigan, she knew instantly they were the best blueberry muffins ever.  My first thought was really, best ever?

The short answer is yes, best ever.  As an added bonus this recipe doesn't require the use of a mixer. Just a few bowls, a wooden spoon, some measuring spoons and cups, and a cupcake tin and you have all the tools you need. With the exception of blueberries, you should everything in your refrigerator, except maybe whole milk.  Yes, whole milk.  This recipe does not like any other substitution.  It would be culinary malpractice if you use anything but whole milk.

The ingredients evolve into a very thick dough. Using a wooden spoon in the stirring of the ingredients helps to ensure you do not over mix it. The dough will tempt you to want to take a spoon and eat it right from the mixing bowl. Just remember, if you do, you will have less baked muffins.

You can use fresh or frozen blueberries for this recipe.  If you use frozen berries you must thaw and drain them as you have to mash 1/4 cup of the berries. Frozen blueberries are pretty resilient to mashing the last time I tried.

Once baked, the inside of the muffin is moist with the blueberries bursting throughout. The entire outside of the muffin, the top, sides and even the bottom, is surrounded by a great light brown crust. They are incredible consumed without anything spread on them.  Although a schmear of whipped cream cheese takes them to the place of beyond mouth watering.

Recipe
Blueberry Muffins (originating from McCarthy's Bear Creek Inn in Marshall, Michigan)

Ingredients
2 cups(260 g) all-purpose flour
1 cup (200g) sugar
2 teaspoons of baking powder
1/2 teaspoon of Kosher salt
1/2 cup whole milk (remember no substitutions)
8 Tablespoons (113g) unsalted butter melted and cooled
1 large egg slightly beaten
1 teaspoon of vanilla
2 cups (12 ounces, 340 g) fresh blueberries, divided (or frozen blueberries thawed and drained
1/2 cup (60 g) walnuts, toasted and coarsely chopped
Optional: Turbinado or Sparkling sugar for sprinkling on muffins before baking

Directions
1. Preheat oven to 400 degrees (F). Line a 12 cup cupcake tin with baking papers.
2. Mix flour, sugar, baking powder and salt in a large bowl.  Make a well in the center.
3. Add in the milk, cooled melted butter, egg and vanilla.  Stir with a wooden spoon until blended.  The batter will be very thick.
4. Mash 1/4 cup of the blueberries and stir quickly into the batter.
5. Add remaining berries and nuts stirring gently.  Do not over mix.
6. Using a large ice cream scoop (makes for uniform muffins), drop the muffin batter into the cupcake tin lined with cupcake papers.
7. Generously sprinkle the Turbinado or Sparkling sugar on top.  Another option: Make a cinnamon sugar mixture and sprinkle on top.
8. Bake for 20-25 minutes or until lightly browned.
9. Let sit in muffin pan for 5 minutes. Transfer to cooling rack. Let sit for 5-10 minutes before serving.

Notes:  (1) The recipe makes 12-16 muffins depending on how you divide the batter into the cupcake tin. (2) To toast the walnuts, preheat the oven to 350 degrees (F). Place walnuts on a small baking sheet. Bake for 10-12 minutes.

Winter isn't over, spring isn't near, and I am already anxiously waiting for the return of summer.  Considering this season is a little more than five months away, the only choice I have is to wait. Another lesson in patience.  For some strange reason my obsession with the anticipation of the return of summer has caused me to have dreams of blueberries.  There must be a book that analyzes these odd sorts of dreams, not sure I want to know the meaning of a blueberry dream.

Beautiful, luscious blueberries are sold here at roadside markets and on tables at the end of driveways during the relatively short blueberry season.  Then there are the local blueberry farms where you can pick them yourself.  If you have never been blueberry picking, I suggest you try it.  For those of you who are fussy about the color, size and shape of blueberries you consume, blueberry picking is a must.

There is something about eating warm freshly picked strawberries or blueberries in the summer that sends me to a place of fruit bliss. But whether eaten fresh or mixed into a recipe, blueberries are hands down my favorite fruit to eat and with which to bake.

Mac and Cheese East Coast Style

The cold weather, snow on the ground, and days darkening before 6 pm make me crave comfort food. So I thought I would have a group of friends over for dinner to satisfy my need for comfort food while ending the week for all of us with a relaxing evening and memorable meal.  Menu planning for me can always be a labored process. This time, however, I quickly decided on making Mac and Cheese East Coast Style, otherwise known as Lobster Mac and Cheese.  My version of a simple comfort food meal.  Some of you might be thinking 'lobster, simple, seriously?'

The family I grew up in were not frequent consumers of lobster. I think the only seafood I saw and tasted growing up was served at my best friend Donna's house on Christmas Eve when her father made the traditional Italian feast of seven fishes.  My parents had me convinced it was a very expensive food, one not affordable as a family at our own dinner table and one off-limits for ordering off of a restaurant menu. Fortunately in my move to the east coast, I have been rewarded for the long period of seafood abstinence in my life as it is easily accessible and affordable here.  My new found appreciation for fresh cooked lobster has made me realize what a deprived (seafood exposure) childhood I had!  So yes, for me Mac and Cheese East Coast Style has become a simple dish.

The dish was inspired by the Crab Macaroni and Cheese recipe appearing in Nordstrom's recently published Family Table Cookbook.  When I first read the recipe I knew is was one I just had to tinker with and one that screamed 'make it with lobster'.

I had my first experience steaming fresh lobsters last year.  It was easier than I thought but initially a little distressing.  Most grocery stores here will steam fresh lobsters at no charge, thus eliminating any angst I have in throwing the fresh lobsters in the pot.  But if you don't have access to fresh lobster meat, consider using lump crabmeat instead.  Sam's Club sells some really good lump crabmeat for about $16.00 a pound.

This recipe calls for the use of Panko bread crumbs which over the last few years are available in almost every grocery store.  You can use fresh bread crumbs if you like, but I absolutely love the crunch and texture Panko breadcrumbs give to a topping.  As an added benefit, they simplify the preparation of this dish and who does not like simple?  Yes, there is a theme emerging here.

There are so many pasta options for this mac and cheese recipe. But I strongly suggest you consider using Orrechetti pasta.  The look of and taste on your tongue of this pasta is pure delight.

Making a roux can be daunting to some.  But it really is very easy if you stay focused and ignore the ring of your phone and sound of an incoming text.  Trust me, there are some long term gains in store for you if give up the short term loss of a missed phone call or text.  You can always return the call or text, you can't undo a roux gone too far.

The Fontina cheese and lobster compliment each other perfectly.   Italian Fontina cheese is on the softer side, so consider putting it in the freezer for a little while to make the grating easier.  Learned this lesson after making it the first time.

The sauce is incredibly creamy.  Even before the adding the Panko breadcrumb mixture, it looks finished.

The dish is topped is chopped fresh chives, but adding caramelized onions on top before baking would add another dimension of flavor.  Served with a salad, a side of roasted asparagus, some fresh bread, dessert, and, of course wine, you have a perfect comfort food dinner to serve in the middle of winter.  The entire dish can be assembled earlier in the day, refrigerated, brought to room temperature, and then baked, leaving you more time to spend with your guests or more time to fuss over the table setting, the salad or the dessert.  My inner Ina says time would best be spent with guests.

Recipe
Mac and Cheese East Coast Style  (adapted from the Crab Macaroni and Cheese recipe in Nordstrom's Family Table Cookbook)

Ingredients
1 pound of pasta (consider using orecchiette)
7 Tablespoons of unsalted butter (divided)
1/2 cup all purpose flour
2 2/3 cups of half and half
2/3 cup of dry white wine
8 ounces or 2 cups of shredded Italian Fontina cheese (divided)
Kosher salt
Freshly ground white pepper
1 cup Panko bread crumbs
2 cups of chopped cooked lobster or about 1 1/2 pounds of lobster meat (or if using lump crab meat you will need one pound of it)
Fresh chives or caramelized onions

Directions
1. Preheat oven to 375 degrees (F).  Lightly butter a 9" by 13" inch baking dish and set aside.
2. Make pasta according to directions until it is al dente.  Do not overcook the pasta as it continues to cook when baking in the oven.  Drain and set aside (consider keeping pasta in cool water to prevent pasta from sticking).
3. Melt 5 Tablespoons of butter in a large, heavy saucepan (3 quart size at least). On medium to low heat, whisk in flour and allow the mixture to bubble without browning for at least 1 minute. Add in half and half and wine.  Increase heat to medium and bring mixture to boil, stirring frequently with your whisk.  Lower heat to medium-low and simmer for approximately 5 minutes.  Whisk often until the sauce is smooth and thickened.  Remove from heat and stir in 1 1/2 cups of the shredded Fontina cheese until melted and blended.  Season with salt and pepper to taste.
4.  Drain pasta returning to cooking pot.  Add the sauce mixture and stir.  Mix in chopped lobster meat and pour into lightly buttered prepared baking dish.  Sprinkle top with remaining shredded Fontina cheese.
5.  Melt 2 tablespoons of butter in saucepan.  Add 1 cup of Panko bread crumbs.  Stir until crumbs are lightly browned.  Sprinkle mixture over top of dish.  
6. Bake for approximately 25 minutes or until bubbling on sides.  Remove from oven.  Let sit for about 5 minutes before serving. 
7. Top with chopped chives. (If you choose caramelized onions as a topping, these would be added before the baking).

So whichever seafood option you choose, lobster or crab, this is a company worthy comfort food dish. The dish is rich, but not rich enough to stop your guests for asking for a second helping.  What hostess does not love when their guests ask for seconds? If there are any leftovers, savor them yourself.  You are worth the indulgence regardless of whether or not you had a seafood deprived childhood like I did.

Sugar Meringue Walnuts aka Candied Walnuts

Many, many, many years ago I came across a recipe in an Early American Life magazine for something called 'Sweetmeats', supposedly a recipe from Colonial times. These 'sweetmeats' were described as walnuts covered in a sugared meringue mixture and baked in the oven until lightly browned.  When I read this recipe, I thought to myself nothing against walnuts, but they don't seem to have the same richness as pecans, macadamia nuts or pistachios.  I learned after making them for the first time that this recipe elevates walnuts into a class of their own.

It is hard to believe that salt, sugar, butter and eggs can turn these ordinary nuts into something delectably extraordinary.  I am willing to bet your guests will not believe that these little bites of goodness are really just walnuts. I would imagine that in Colonial times there was ready access to eggs, butter, sugar and salt.  And if walnut trees were indigenous to the region, there was one creative cook way back when who had the imagination to create this recipe and good sense to have it passed on.

I like to melt the butter in the oven on the pan the nuts will bake on.  While I don't mind washing everything after baking, its always a good thing when there is one less bowl or pan to clean up. I always double this recipe so I use a large 13 by 17 inch pan.  Otherwise a 9 by 12 pan is all you need.

Fortunately in the 21st century we have tools like a KitchenAid to whip up the meringue into stiff peaks. I honestly don't think I would have the endurance to whip up this egg white and sugar mixture by hand.  I suppose I would not have faired well in domestic duties in the 18th century. Seriously though, I could not live without my KitchenAid.  The one I have now was a gift from my sister and brother-in-law, two very thoughtful, generous family members.

The meringue covers the walnuts perfectly.  Once mixed you drop them by spoonfuls into the pan containing the melted butter. In less than 40 minutes in the oven these nuts are transformed! When finished these walnuts are covered in the gold and white sugar meringue covering.  They almost look to beautiful to eat, but eat them you must.

Recipe
Sugar Meringue Walnuts aka Candied Walnuts
A single recipe makes 2 cups of nuts.  I strongly encourage you to double the recipe below as it is easier to whip up the egg whites when making the meringue.

Ingredients
4 Tablespoons (57g) or 1/2 stick of unsalted butter
1 egg white from a large egg 
1/2 cup (100g) granulated or caster sugar
1/4 teaspoon Kosher salt
1/2 pound (227g) or 2 cups of walnut halves

Directions
1. Preheat oven to 300 degrees (F). 
2. Melt butter and pour into a 9" by 13" pan.  Set aside.
3. Mix egg white at high speed adding Kosher salt and sugar gradually.  Beat on high until stiff peaks form.
4. Carefully fold in walnuts making certain they are all covered with the meringue mixture.
5. Drop by spoonfuls on the pan containing the melted butter.
6. Bake in upper third of the oven for 30 to 40 minutes, turning the mixture at least once, until lightly browned and the butter is absorbed. Note: I generally turn them after 15 minutes.
7. Remove from oven and transfer to a rack or sheet of parchment paper to cool.  Once cooled they can be served and/or stored in a container. Sugar Meringue Walnuts will be good for at least two weeks.

I am having a couple of friends over tonight so I thought these nuts would add the right amount of sweetness and crunch to compliment the alcohol, wine and cheese.  I really don't need a reason or much of an excuse to make these sugar meringue walnuts as they make for great snacking food. I have convinced myself they are healthier to eat than candy because they are made up mostly of protein.  As I have said before, I like to rationalize everything.

Amy's Shortbread Cookies aka Pistachio Shortbread

The days leading up to the holidays were so hectic this year that I was not able to make gifts of cookies for all of my neighbors before I traveled back to the midwest to visit family and friends.  Things happen for a reason and there is a silver lining in every cloud or so some say.  Fortunately for my neighbors I have decided that the time has come for me to start a new tradition, that of delivering cookies to celebrate the new year.  This new tradition will serve to minimize the guilt of not being organized for the holidays.

Everyone, well almost everyone, gets cookies for Christmas. But how many people do you know getting cookies for the new year? Inspired by all of the snow on the ground here on the east coast I thought the perfect 'new year' cookie to make would be the white chocolate dipped pistachio shortbread cookies sprinkled with even more pistachios, otherwise known as Amy's Shortbread Cookies.

The recipe calls for room temperature unsalted butter.  I like to take my butter out of the refrigerator the night before I am going to bake as then I know it will be room temperature perfect.  One of the many things learned from watching Ina Garten on television.

Yes, I know the cost of pistachios are a little high these days, but Trader Joe's always seems to make these nuts affordable.  The recipe calls for a cup of pistachios.  For the cookie dough you will want to finely chop or grind 1/2 cup of the pistachios in a food processor to make it easier to roll out the dough, saving the other 1/2 cup for decorating the tops of the cookies.

This recipe requires sifting the flour and salt.  Because I use Kosher salt in this recipe I just sift the flour.     Don't skip the sifting.  If my sifter isn't readily available, I often use a fine strainer to sift my flour.

The dough comes together really nicely.  Of the many things that I love about making this cookie is that it doesn't require the added step of chilling the dough!  I generally roll my cookies out to a 1/4 inch as I like a thicker cookie and one that will stand up well to dipping in chocolate.

 
Over the years I have collected a variety of new and antique cookie cutters, tending to use the antique ones more often.  For this recipe I used one of my antique cookie cutters with a crimped edge and shaped somewhat like a leaf. There is something about a crimped edge cookie that gives it a bakery perfect look.  I discovered over the holidays that SurLaTable makes a graduated set of crimped edge cookie cutters that almost replicate my antique ones.  Thought I would share this, just in case this recipe caused you to go on the hunt for a crimped edge cookie cutter.  For those of you not as obsessive as I am when making someone's recipe for the first time, I envy you.

I like to use the Ghiradelli White Chocolate Candy Making and and Dipping Bar (2.5 lbs). It is sold at Sam's Club during the holidays, but you can always find it on Amazon.  There is enough chocolate in this bar for at least four or five batches of Amy's Shortbread Cookies.  And trust me, once you make the first batch of these cookies you will become addicted to them using up the chocolate in no time at all.  But feel free to use any white chocolate you have had success using.  I would just encourage you to not use the Almond Bark that they sell in the grocery stores for this recipe.

If you let the cookies cool completely before dipping them you will minimize any breakage when dipping. They cool quickly, but during cooler weather I will often put the tray of cookies out on the back porch to speed the cooling up a little.

Each time I make these cookies I dip them a little differently.  Sometimes I dip only half of the cookie and other times I dip the entire cookie in the melted chocolate. I actually like tasting the chocolate with every bite of the cookie so they are usually covered in white chocolate.  The combination of the shortbread, the saltiness of the pistachios, and the decadence of the white chocolate make these cookies simply divine.

The chocolate dries pretty quickly on the cookie so I usually dip about 4 or 5 cookies at a time and then immediately sprinkle on the chopped pistachios to ensure they adhere to the chocolate.  You can sprinkle pistachios over the entire cookie or over just part of the cookie, the possibilities for finishing these cookies are endless!

Sometimes I arrange my cookies on a platter, sometimes I put them in a cellophane bag tied with a beautiful ribbon, and then sometimes I layer them in boxes.  The Martha Stewart cookie boxes sold at Michaels are great and relatively inexpensive presentation containers.  For the size cookie I make, this box holds a perfect dozen cookies.  However you choose to present these cookies to your family and friends will really not matter.  Because once they see and taste them, well let's just say you will forever be remembered.

Recipe 

Amy's Shortbread Cookies aka Pistachio Shortbread

Makes 1 1/2 to 3 dozen cookies, depending on the size and shape of the cookie cutter.

Updated November 2021 

(Note: I made larger than usual cookies when updating this post. I generally use a 2 to 2 1/2" cookie cutter. Stars and hearts are some of my favorite cookie shapes, although I love using my collection of antique cookie cutters when making these).

Ingredients

2 cups (260 g) all purpose flour

3/4 teaspoon Kosher salt

1 cup (226g) unsalted butter, room temperature (recommend using a European style butter)

1/2 cup (60g) confectionary sugar

1 teaspoon of vanilla

1/2 cup (63 g) of finely chopped and/or ground pistachios (for the cookie dough)

1/2 cup (63g) of coarsely chopped pistachios (for the top of the cookie)

6 to 8 ounces (171g-228g) white chocolate, chopped and melted 

Directions

1. Preheat the oven to 350 degrees (F). Line a baking sheet with parchment paper. Set aside.

2. Finely chop or grind 1/2 cup of pistachios and set aside.

3. Sift the flour and salt into a medium sized bowl. Set aside.

4. Place butter and confectionary sugar in a mixer.  Using a paddle attachment, mix until light and fluffy, about 2 minutes.

5.  Mix in the vanilla.

6.  Add flour/salt mixture and finely chopped/ground pistachios to the butter mixture. Mix until dough sticks together.

7. Divide the dough in half.  On a floured surface roll out dough to a 1/4 inch thickness. Using a cookie cutter of choice, cut out shapes in the dough and carefully place cookies onto a parchment paper lined baking sheet.

8. Bake for 12-16 minutes or until lightly browned on the bottom.  If making large or smaller sized cookies, adjust the time accordingly.

9.  Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Let cookies cool completely before dipping in chocolate.

10.  Place the chopped white chocolate in top of a double boiler. Alternately melt the white chocolate in the microwave.

11. Coarsely chop 1/2 cup of pistachios. Put in a bowl and set aside.

12.  Dip the cooled cookies into chocolate or spoon melted chocolate over the cookies. Place chocolate covered/dipped cookies on a sheet of parchment paper.  Sprinkle with chopped pistachios before chocolate hardens.

13.  Allow the chocolate to completely set before removing from parchment paper to serve or package. 

14. Store cookies in a tightly sealed container. If well packaged or stored, shortbread cookies will be good for at least two weeks.

Note: I used either the Ghirardelli White Chocolate Melting Disks or the white chocolate disks available from Graham's Chocolate in Geneva, IL.

Well it's time for me to walk across the snow and through the opening in the stone fence to deliver the new year's gift of cookies to my neighbors.  I must admit something. There really doesn't need to be a holiday or special occasion to make these cookies as they will make any occasion special.  

Every time I make these cookies I am thankful that Amy, a relative of my best friend Donna, shared this recipe with us years ago. In all of cookie recipes that I have read or found over the years I have never found a version even close to this one.  This is a cookie recipe I treasure.  I hope you will too.