sugar

Hibiscus-Vanilla Bean Shortbread

Heart Shaped Shortbread
By jgreghenry Published February 1, 2012
Prep time: 120
Yield:1 (Servings)

Ingredients:

  • 1 c unsalted butter at room temperature

  • 0.5 c plus 2 tablespoons sugar
  • 0.5 t kosher salt
  • 2 T dried hibiscus petals
  • 0.5 t vanilla extract
  • 0.25 vanilla bean, scraped

  • 2 c cups all-purpose flour
  • 0.25 c raw demerara sugar (if choosing the log option)
  • 1 egg white mixed with one tablespoon water for wash (optional)

Directions

In a stand mixer fitted with paddle attachment, cream the butter until smooth. Add the sugar and salt and cream a bit further, just until combined.


Using a mortar and pestle, grind the dried hibiscus into a rough, not too uniform powder. Mix it in to the butter mixture followed by, vanilla extract, and vanilla bean seeds, each seperately. At a low speed, mix in the flour until the dough is uniform. It will be quite crumbly. Wrap the dough as a flat disc and refrigerate for at least 2 hours.



Roll the dough to 1/2 inch thick between two pieces of parchment. Move to a large, flat tray. Alternatively, roll the dough into a 1 1/2 to 2-inch log and roll the log in demerara sugar, wrap the log in plastic wrap. Freeze the rolled out dough on the tray or wrapped log for at least 30 minutes.

Preheat the oven to 325ºF.

Remove the dough from the freezer and peel off the top layer of parchment. Cut into desired shapes using cookie 1 to 2-inch cutters such (stars for the Holidays, hearts for Valentines day etc).  Or slice the demerara crusted log into 1/2-inch slices. While still frozen, space the cookies on parchment-lined baking sheets, leaving about 1/2 an inch of space between cookies. Lightly brush the cookies with the well-mixed egg wash for a shiny look, optional.

Bake the cookies for 15 minutes. Rotate the baking sheets and bake the cookies for an additional 8 to 12 minutes, until evenly golden brown.

Notes:

Dried hibiscus can be found in some Latin and Asian specialty markets. Dried rose petals (or hibiscus) from your own garden could be substituted.

Source: Adapted from Peels Restaurant & Bakery NYC

It's No Sin To Steal a Cinnamon Snap Cookie Every Now & Then

15 Dec 2011
cinnamon cookies

It's Christmas cookie time. A time that makes everyone smile, right? But you know what? I am not a big fan of making cookies. So fussy and repetitive. Especially when decoration is required. Sticky icing used to glue on sparkly candies that under non-holiday circumstances I would never eat. Which is why I like these Cinnamon Snap Cookies. Simple to make but so full of holiday spirit.

In fact I was invited to a blogger Christmas cookie exchange. Full of bloggers I love and bloggers I know are great cooks. But I showed up empty handed. No cookies from me. I had intended to make these cookies. But I didn't. I felt a little bad. But I was busy. Busy reading blogs...

I read all kinds of blogs, and it takes up all kinds of time. Time I could (better??) spend wrapping ribbons around cookies, right? Instead I read blogs with great photos. I read blogs that make me laugh. I read blogs from people I like, and I read the train wreck blogs too. In fact those are some of my favorites!

Sippity Sup Continues »
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Market Matters- Freshly Shucked Oysters with Asian Pear Mignonette

27 Nov 2011
Freshly Shucked Oysters with Asian Pear Mignonette

It’s a spectacularly beautiful day in Southern California. The perfect weather for a walk down the hill to the Hollywood Farmers Market. I was especially excited about the journey because I already knew what seasonal item was first on my list of must eats this week. You see, I had a hankering for oysters.

I was recently invited to Public Kitchen & Bar in the historic Hollywood Roosevelt Hotel, to have a sneak peek at the special Oyster and Champagne Menu they plan to have available every night throughout December. I am already a big fan of Public Kitchen & Bar, but the lure of a seasonal, sophisticated spread dominated by bi-valves kicked my holiday season into high gear. They have a large selection of choices which vary daily according to availability. But you can expect to see some combination of Belon, Coromandel, Fanny Bay, Hood Canal, Kumamoto, Malpeque, Phantom Creek, Raspberry Point, Well Fleet, Salt Pond, and Kusshi.

At Public Kitchen & Bar they are served with Champagne by the glass or by the bottle– of which, they have a substantial selection. Many more bubblers than you would expect to see on most bar menus. Making a quick bite at the bar a festive occasion indeed.

Sippity Sup Continues »
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Asian Pear Mignonette

Asian Pear Mignonette
By jgreghenry Published November 27, 2011
Prep time: 5
Yield:1 (cup)

Ingredients:

  • 0.5 asian pear
  • 1 T sugar
  • 1 t sea salt
  • 0.5 c coconut vinegar
  • 1 pn freshly cracked black pepper
  • 1 T water
  • 12 fresh, live oysters

Directions

Wash, peel, core and finely chop the pears into 1/8-inch dice

Add the pears, sugar, salt, pepper, coconut vinegar and water to a medium bowl. Whisk to incorporate.

Serve immediately with freshly shucked oysters.

Source: Inspired by Momufuko

Not Completely my Own. Pine Nut & Rosemary Cookies with Olive OIl

13 Nov 2011
Pinenut & Rosemary Cookies with Olive OIl

I am trying to push myself in the baking department. I try and write my own recipes most of the time. But when it comes to baking I am still solidly "an adapter". I mean recipe adapter. Which may sound a bit like a confession and maybe it is.

You see, I'm at the International Food Bloggers Conference (IFBC) in Santa Monica, California this weekend. It's one of those meet, greet, sit, talk and eat events I do quite a bit of. There are always opportunities to learn and grow our blogs at these things too. One of the directions I would like to grow is in recipe writing. So I sat in on a panel discussion of the subject with Dianne Jacob, Amelia Saltsman, and Martha Holmberg.They're pros, they write cookbooks.

But I couldn't help feeling that the way they look at recipe development for print, and the mission of so many of us who share recipes and a passion for food online, may be radically different. I mean, intellectually I know their point is correct. If it's not original to me and my blog, does it have value? But I wonder, can't I share something by merely passing along a recipe I've had success with? Or do I need to bring the same level of print journalism standards to every morsel and tidbit I present on these pages? I don't know. I suspect not.

Sippity Sup Continues »
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