Burnt Sugar Cookies

I fall for anything made with burnt sugar. Burnt sugar cookies, burnt sugar cake, burnt sugar butter cream frosting on the cake... not only does burnt sugar made the most delightful amber-colored syrup but it also brings a subtle gingery caramel flavor to any dish it meets.

Today I baked a very simply burnt sugar cookie. They are simple drop cookies that are rolled in sugar. They flatten as they bake but they are still soft and chewy. To make these cookies I adapted a very basic brown sugar cookie to incorporate the burnt sugar. First off I omitted the white sugar and used only one egg instead of two. This made a great cookie but it was too plain for my taste and did not play up the burnt sugar flavor. I was on the right track but they were not what I wanted. A few days later I returned to the test kitchen for round 2. This time I added cinnamon, ginger, and coriander to spice them up a bit. I thought the cinnamon was too strong and overpowered the burnt sugar. Now for round 3. Today I used my basic recipe but omitted the cinnamon. I think they turned out great.

Don't be intimidated by the process of making the burnt sugar. It really is easy and fun. It is something akin to making things bubble and smoke in chemistry lab without the threat (or promise) of big kabooms. The burnt sugar recipe will make enough to make two batches of cookies.

I made an extra big batch of burnt sugar syrup today. I used some of it for cookies and have enough left over for a cake and  burnt sugar butter cream frosting. I will use the rest for a chicken and rice one pot dish. I have not yet figured that one out. If it turns out then I will pass it along. In the meantime enjoy the cookies.The recipe I present below will make enough burnt sugar syrup for 2 batches of cookies.

Burnt Sugar Syrup

¾ cup sugar

¾ cup very hot water

Place the sugar in a large stainless steel skillet. Turn the heat to medium low and watch the sugar melt. Stir only occasionally. The less you stir the better.  The sugar will slowly melt and turn amber colored. 

When the sugar starts to melt it is tempting to stir it a lot. Resist the urge! Give it a short nudge only 2 or 3 times during the whole browning process.Better yet, use this time to pour yourself a glass of wine. The sugar will be fine without you.

When the sugar is melted then add the hot water. Add the water slowly because it will start bubbling and steaming like a cauldron or chemistry experiment gone awry. Simmer the water and sugar over low heat for 8-10 minutes. This will let some of the water boil off; the syrup will turn a deep amber color. Again, it is better to resist stirring very much.

Take the pan off the heat and let the syrup cool to room temperature. Measure out the ¼ cup you need for the cookies and refrigerate the rest in a small covered container.

Burnt Sugar Cookies

2¼ cups all purpose flour

1½ teaspoons baking soda

1½ teaspoons ground ginger

1 teaspoon ground coriander

½ teaspoon salt

¾ cup unsalted butter, room temperature

1 cup packed light brown sugar

1 large egg, room temperature

¼ cup burnt sugar syrup

granulated sugar for rolling cookies in

In a medium mixing bowl whisk together the flour, baking soda, ginger, coriander, and salt.

In a mixer bowl beat the butter and brown sugar until they are light and fluffy.

Beat in the egg and burnt sugar syrup. Then add the dry ingredients and mix just until the flour mixture is incorporated. Cover the cookie dough and let chill in the refrigerator 2 hours or overnight.

Preheat oven to 350°. 

Prepare a cookie sheet by lining it with parchment paper.

Pour ½ cup sugar in a small bowl. Roll cookie dough into walnut sized balls and roll in sugar.  Place the cookie balls 2 " apart on the prepared cookie sheet. Bake 8-10 minutes until the cookies begin to brown slightly. The tops will be crinkly like ginger snaps.

Slide the parchment paper off the baking sheets and onto cooling racks. Let the cookies cool and enjoy!

Everything but the Feathers: Chicken Salad

This is my Mom's chicken salad recipe. She got it from her sister who got it from someone in her church. There is just something comforting about a recipe that came from family, that came from family, that came from a friend. Recipes and plants are meant to be shared. I decided to serve it on a bed of chopped romaine. Naturally it all landed on china. When was the last time you served your family or friends on your china? I know so many people who have lovely china that does no one any good. It sits in a cupboard and is never seen. I suppose the idea is that china should be used on special days. Well, what day could possibly be more special than the one God gave you today? I challenge you to greet each morning with a prayer of gratitude that it is morning and you get to get up. Then live your day with the knowledge that it is a special day. Let everyone know it is your special day by putting on your best smile, saying a kind word, and looking for the many blessings God has placed in your life. Gratitude will change your life and your dinner plates will miraculously morph from those drab Corelle things to something lovely!

Everything But the Feathers

1 cup cooked chicken

1 cup macaroni

1 cup diced celery

1 cup green grapes, halved

6 ounces pineapple tidbits, drained

2 hard-boiled eggs, diced

Dressing:

½ cup mayonnaise

¼ cup sour cream

¼ cup cool whip

½ tablespoon lemon juice

½ tablespoon sugar

½ cup pistachios

Cook macaroni al dente. Drain and rinse with cold water to stop the cooking Mix together the chicken, macaroni, celery, grapes, pineapple, and eggs in a large bowl.

To make the dressing mix together the mayonnaise, sour cream, cool whip, lemon juice, sugar, and pistachios in a separate bowl.

Pour the dressing over the chicken mixture and mix gently. Refrigerate until ready to serve. 

 

This is Margaret. She is a sweet kitty.

Potato Galette

Daffodils are by far and away my favorite flower. Daffodils are so sweet and undemanding. They bloom where they are planted and are content in the most humble of places but their beauty is fit for a king's garden. Stephen gave me these daffodil bulbs right before he left for basic Training last spring. These flowers make me think of him. Not that I don't anyway... but these are the sweetest remembrance of last Easter and my son.

 Spring is in the air and Easter is drawing near. I love Easter! It is a celebration of new life and a grand excuse to gather friends and family around the table. It is the chocolate, flowers, strawberry, and sunny skies season. I loved Easter when I was a little girl. My family always ate a big ham dinner and then my dad and grandpa hid Easter eggs all around our big yard. The kid who found the golden egg got a coin. My big brother ALWAYS found the golden egg. I NEVER found the golden egg but I did find lots of candy in my Easter basket. My Mom usually made me a new spring dress but she never made me wear an itchy Easter bonnet. My Mommy understood these things! My favorite dress of all was my pear dress. Yep! I was four years old when Mom made my pear dress. It was the most beautiful pink dress in the whole wide world. But I digress away from food. I get to cook Easter dinner again this year. It should prove to be a grand celebration. I have yet to plan the whole menu but the ham, dessert, and potatoes have been decided upon. I put the potatoes through a trial run Sunday. I thought they were great. The top was perfectly crunchy and the middle was soft, buttery, and just right salty. The recipe sounds like a lot of trouble but it really does slide together very quickly. I think it is easier than mashing potatoes just as everything else needs attention. I think they would also make a delightful addition to a brunch.
Potato Galette 

2½ pounds potatoes Yukon Gold potatoes, scrubbed and sliced ⅛ inch thick

8 Tablespoons butter, divided

1 Tablespoon cornstarch

2 teaspoons salt

½ teaspoon ground black pepper

1½ teaspoon  rosemary

Adjust oven racks to the lowest position and heat oven to 450°.

Peel and slice the potatoes using a mandoline slicer or the slicing attachment of a food processor. Place the sliced potatoes in a large bowl and fill with cold water. Use your hands to swirl the water to remove the excess starch. Drain the potatoes in a colander and then spread on paper towels and thoroughly dry.

Melt 4 tablespoons butter and then whisk in cornstarch, salt, pepper, and rosemary. Add the dried potatoes and toss until thoroughly coated. Melt 1 tablespoon butter in a 10 inch cast iron skillet or other heavy bottomed ovenproof skillet and swirl to coat the pan. Place one potato slice in the center of the skillet then overlap slices in a circle around the center slice, followed by outer circle of overlapping slices. Place the remaining sliced potatoes on top of the first layer, arranging them so they form even thickness. Dot each layer with butter and a few sprinkles of salt and pepper to taste.

Place skillet over medium-high heat and cook until sizzling and potatoes around the edge of the skillet start to turn translucent, about 5 minutes. Spray a 12 inch square of foil with nonstick cooking spray. Place foil, sprayed side down, on top of the potatoes. Place a 9-inch cake pan on top of foil and fill with 2 cups of pie weights. Firmly press down on cake pan to compress potatoes. 

Transfer skillet to oven and bake 20 minutes.

Remove cake pan and foil from the skillet. Continue to bake until potatoes are tender when a paring knife is inserted in the center, 20 to 25 minutes. Remove the potatoes from the oven and return the skillet to medium heat on stovetop and cook, gently shaking the pan (using a potholder - handle will be hot!), until galette releases from sides of pan, 2 to 3 minutes.

Off heat, place cutting board over skillet. With hands protected by oven mitts, use one hand to hold cutting board in place and 1 hand on the skillet handle, carefully invert the skillet and cutting board together. Lift skillet off galette. Use a serrated knife to gently cut wedges and serve immediately.

Shaker Lemon Pie

Tis the season for lemons. When life gives you a big box of lemons then get busy! You need to get those lemons preserved! I preserved 2-3 pounds in a salt brine. I will use those later to make a tagine. Another 3 pounds went into candied lemons. Then began the lemon curd processing and I wrapped up the whole lemony delight with a Shaker Lemon Pie. I combined the ideas from several recipes and then added a twist of my own just because I can. It think it turned out quite nice. The lemon retained just enough of its shape to add a nice toothsome quality to each bite;  I also loved the smooth texture and bright flavor made by the juice combined with the eggs, butter, and sugar. I made a pâte brisee for my pastry but I think it would have also been nice with my old standby When All Else Fails pastry.

This pie inspired me to look up the history of Shakers when I was enjoying Millar Time at PSU. They were an interesting bunch of people. The really odd thing is that they promoted celibacy in marriage. I know, that in itself is odd. Unbiblical, really. But that is another subject! Yeah... they wondered why the movement was not growing more rapidly. Let's see now. No babies... very unhappily married people... They never changed their ideas concerning making  family in the usual way but they did eventually promote adoption. Some of the adopted kids stuck with their new family; thus the sect enjoyed a longer history than it would otherwise have enjoyed. At any rate their pie is good. Here is the recipe.

Shaker Lemon Pie

Pastry for a two crust pie

2 large Meyers lemons

 2 cups sugar

¼ teaspoon salt

4 eggs

4 tablespoons butter, melted

3 tablespoons all-purpose flour

1 egg white

Coarse sugar, for sprinkling

Thoroughly wash lemons, then dry with paper towel. Finely grate the zest into a small bowl. Mix in the sugar. Set aside for a full hour so the sugar can draw out the full lemon flavor from the zest.

Carefully peel as much pith off the lemons as you can then use a mandolin, to slice the lemons crosswise as paper thin as you can get them; remove and discard seeds. Put the  slices in a medium-sized bowl. Add salt to the sugar and zest mixture and then pour the sugar mixture over the lemon slices. Cover and set aside at room temperature for 24 hours.

Preheat the oven to 425°F.

 Roll out half the dough ⅛ inch thick on a lightly floured surface, fit it into a 9- pie plate, and trim the edge, leaving a ½-inch overhang.

In a large mixing bowl whisk the eggs and then add cooled, melted butter. Whisk well. Add the four and whisk until thoroughly combined. Add the macerated lemon-sugar mixture and mix gently until combined well. Pour into the prepared pie shell.

Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively.

Beat one egg white until frothy and brush over pie crust, then sprinkle with coarse sugar. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.

Saturday Morning Pancakes

My Saturday morning began like few others. At 7:10 I heard the sweetest voice singing Are You Sleeping, and then Twinkle Twinkle Little Star, and then began a whole repertoire of Christmas songs and other songs Michael learned in church. I was thoroughly enjoying the early morning concert but as do so many good things, it ended. Michael began calling out my name, "Mimi! Mimi! Hey Mimi!" All was silent for a few moments and then Michael called out all the louder, "Mimi! Change my diaper! It is poopy!" Thus began my day with the most important task on my to do list. We got that diaper changed, washed up, and headed to the kitchen to begin task number 2. Somebody needed to feed this kid. I happily volunteered. 

I was excited to make buttermilk pancakes for my buddy. I used to make pancakes for the kids nearly every Saturday morning. I topped them with strawberries and whipped cream or maple syrup. Yummy! But for this special Saturday morning I had another idea. I made blackberry syrup from the abundant crop last summer and I had recently made lemon curd from the pounds of Meyer Lemons that landed in my kitchen. So I combined the two treats for Michael on top of my favorite buttermilk pancakes. He really liked it! The lemon curd was a perfect balance for the sweet, sweet blackberry syrup. The two combined were a burst of summer sunshine goodness.

I got carried away when I made up Michael's plate. He got 2 scrambled eggs, and 4 pancakes with blackberry syrup and lemon curd. I laughed when I placed such a large plate in front of the little guy. To my amazement he licked his plate clean (literally!). I served his Mom breakfast an hour later and Michael asked for more! 

There are few things more satisfying than waking up to a child singing and few things funnier than being called to poopy diaper detail! Of course feeding him was the proverbial cherry on top!

So here is the pancake recipe followed by the lemon curd recipe. I hope you try the combo. It really was a good idea. 

Saturday Morning Buttermilk Pancakes

2 cups flour

2 tablespoons sugar

¾ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

2 cups buttermilk

¼ cup sour cream

2 large eggs

3 tablespoons unsalted butter, melted and cooled slightly

Whisk flour, sugar, salt, baking powder, and baking soda together in a medium bowl. In a second medium bowl, mix together buttermilk, sour cream, eggs, and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined. The batter should remain lumpy with a few streaks of flour. Do not overmix. Allow batter to sit for 10 minutes before cooking.

Heat 1 tablespoon oil in a 12 inch nonstick skillet or griddle over medium heat until it is shimmering. Carefully wipe out oil with paper towels, leaving a thin film of oil in the pan. Using a ¼ cup measure portion batter into hot skillet. Cook until edges are set and bubbles on the surface are beginning to burst, 2 to 3 minutes. Flip pancakes and continue to cook until the second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with the remaining batter. 

Lemon Curd

2 cups sugar

1 cup fresh lemon juice (about 6 lemons)

4 large eggs plus 4 large yolks, beaten

¼ cup finely grated lemon peel (about 3 lemons)

1 ½ sticks (6 ounces) unsalted butter, cut into pieces

Set a fine-mesh strainer over a medium heatproof bowl next to the stove.

In a heavy, medium sized saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat, stirring constantly, for 5 minutes.

Lower the heat and simmer, stirring, until the mixture thickens and registers 160° on an instant-read thermometer, about 5 minutes. Strain the mixture into the prepared bowl, and then press a sheet of plastic wrap directly onto the surface. Let cool to room temperature. Transfer to an airtight container and refrigerate for up to one month.