Crunch for Italian CHRISTMAS {3 recipes}

Here a three very different holiday recipes which share a few things in common.
They are Italian based with a few influential spice twists and a crunchy bite.

Every year the sweet table invites the old…the new…and…
the dependable treats like my CHOCOLATE truffles.

Some desserts are staples, while others have been introduced through creative curiosity.
All are treats that cater to personal preferences in our family.

The one thing that unites us is how we seek texture.
Along with several aspects we desire in desserts, a delicate tooth crunch is essential.

Today, I'll share with you a few cherished family treats.

I'll begin with the simplest one which can be made ahead and stored for later nibbling.
A super easy roasted snack confection.

roasted Sugar n Spice Almonds

yields 2-1/2 cups / 400 grams

PRINTER version

 INGREDIENTS:
(American / Metric measures)

. 2-1/2 cups (400g) raw almonds
. 1 large (40ml) egg white

Coating:
. 1/2 cup (110g) granulated sugar
. 1/4 cup (50g) brown sugar, packed
. 1/2 tsp. (2.5ml) sea salt
. 1 tsp. (5ml) ground cinnamon
. 1 tsp. (5ml) ground cardamom
. 1 tsp. (5ml) pure vanilla extract




PREPARATION:
. Pre-heat oven to 300F/150C/Gas2. 
. Position the rack in the center of the oven.
. Use a non-lined, large baking pan.

1. In a medium bowl, whisk the egg white until very frothy. 

2. Add, toss and coat the almonds.  Set for only two minutes.

3. Add the remaining ingredients and fully combine.

4. Spread out the mixed almonds onto the baking pan and BAKE for an initial 20 minutes. 

5. Afterwards, remove the pan from the oven to flip and lightly break up most of the almonds with the aid of a metal spatula.   BAKE for another 15 minutes.

6. Cool the pan completely before removing the almonds to break them up further.
. Store them in an airtight, glass container and into the refrigerator.  They will stay fresh for a few weeks.

***

rustic Meringue Spice cloud pastry cookies
As light as air and tasty beyond expectation.

serves 12 medium (24 small) meringues

PRINTER version

INGREDIENTS:

(American / Metric measures)

. 4 large egg whites, room temperature

. pinch of sea salt

. 1/2 tsp. (2.5ml) pure Vanilla extract *

. 3/4 cup (165g) granulated sugar

. 1/4 cup (30g) confectioners' sugar

. 1/4 tsp. (1.75ml) ground cinnamon

* can be replaced by a flavoured liquor (1 tsp. / 5ml)

Add-ins:  (optional)

. 1/2 cup roasted, crushed nuts

. orange or lemon zest

. decorate: with sprinkled sliced almonds:

PREPARATION:

. Clean a large bowl with a paper towel and white vinegar.

. Pre-heat the oven to 225F/110C/0.5Gas

. Prepare a large, parchment lined baking pan.
. Position rack in the center of the oven.

1. Place the egg whites into the clean bowl to come to room temperature. 

Tip: for the process to go quicker, place another bowl filled with warm water to then hold the egg white bowl for a few minutes.

2.  Add the salt to the egg whites and beat on MEDIUM-HIGH speed with an electric whisk until very light, soft peaks appear. 

3. Add in the vanilla and keep beating while gradually adding in ONLY the granulated sugar and the cinnamon at first.  At the end, gradually finish with beating in the confectioners' sugar. 

4. Keep beating on HIGH speed for about 5 minutes until somewhat stiff and glossy peaks are achieved.

5. Optional: if using the add-ins, gently fold them in at this point.

6. Spoon 12 big dollops onto the prepared pan.

. BAKE for 1:30 hours (1 hour for smaller units.) Then, close the heat and let them rest with the oven closed for another 1 hour to completely dry.  Then, remove from the oven and cool completely on the pan.
. Store into an airtight container for no more than a week. These can also be frozen into parchment paper and into a freezer bag.

***

Last and certainly not least, the star of the table setting…
our traditional, slightly more sophisticated CICERCHIATA wreath.

This dessert is usually served during Carnival time in February…
however, my family adopted it for the Christmas sweet table.
An indulgence made of dainty, crunchy dough nuggets held together with flavoured honey.

I also wanted to make sure to let you know that I have tried making the baked version.
I unfortunately was very displeased with the result…
and my family had a hard time withholding their disappointment as well.
Not what you want to feel when you've dedicated yourself to the sweets table.
Therefore, as much as I hate frying, I plead with you to hold back from baking this time.

CICERCHIATA wreath
An indulgence made of dainty, crunchy dough nuggets
held together with flavoured honey…topped with candy sprinkles.

NOTE: if you don't feel like fussing so much, just make the dough balls bigger and…
turn them into another popular Italian dessert called: Struffoli.

serves 8-10 portions

PRINTER version

INGREDIENTS:
(American / Metric measures)

DOUGH nuggets:

DRY:
. 2-3/4 cups (390g) All Purpose flour
        (more or less depending on texture)
. 1/4 cup (55g) granulated sugar
. 1/2 tsp. (2.5ml) baking powder
. pinch of sea salt
. 1 medium Orange, finely zested
WET:
. 3 xLarge eggs (room temp.)
. 2 tsps. (10ml) pure Vanilla extract
. 4 Tbsps./ 2.2oz (60g) unsalted butter, melted, cooled
. 2 Tbsps. (30ml) dry White wine (room temp.)
    (or Sherry or Brandy, Vodka etc)

Honey SYRUP:
. 1 cup (250ml) mild, liquid honey
. 1/4 tsp. (1.25ml) ground cinnamon
. 1/2 cup (70g) lightly roasted almonds, coarsely chopped

Extras:
. For deep frying:  grapeseed or canola oil
. oil for the glass (if making a wreath)
. Candy sprinkles of choice
. Maraschino cherries, halved for garnish


PREPARATION:

Note: although this dough can be made into a food processor, I much prefer the traditional method.

1. In a very large bowl, whisk together all the DRY ingredients.  Then, make a well and add all the WET ingredients.  Whisk the center lightly to then gradually incorporate the flour mix. 

2. Within the bowl, knead by pressing into the dough with the hand's palm and then fold on to itself.  Turn a quarter of the way and repeat until flour has disappeared.  The dough should not be over-kneaded.  You'll need to achieve a soft, malleable texture.  

3. Form it into a thick rectangle of sorts and cover with plastic wrap.  Let it rest 30 minutes at room temperature under a cloth.

4. Later, prepare a parchment lined pan to hold the rolled out ropes.

5. Divide the dough into 16 pieces and roll into balls.  Then, one at the time, roll out each piece into a slim rope shape.  Place them onto the prepared pan by continuously covering them with the cloth to keep them from drying out.

5. Once all ropes have been made, place up to two ropes parallel to each other and cut into little nuggets.  Note: they will look somewhat like squares when you cut them. You do NOT need to roll them because they will puff up round once they fry.

6. FRYING (prepare the paper towel lined pan):  In a large saucepan, add about 4 inches/ 10 cm of frying oil.  Heat it on just a little higher than MEDIUM or more precisely 350F/180C.  First, test a small nugget of dough as it should sizzle upon contact and float to the top.  Also, make sure it fries up light golden without burning.

7. Now, place some of the dough nuggets with a good spacing.  Fry them until puffed up and lightly golden (about 1 minute or so).  Adjust the heat if the balls are frying too quickly.  Remove the fritters with a slotted spoon and transfer onto a paper towel lined plate.  REPEAT the process.  Let them rest while preparing the honey syrup.

. Assembly:

8. Generously oil the outside of a medium, straight-sided water glass and place it in the center of a round serving dish.

Honey syrup:

9. In a large saucepan, melt the honey on LOW-MEDIUM heat.  Remove the pot from the heat and with a sturdy spatula, quickly stir in the chopped nuts, cinnamon and the cooked dough balls until well coated.

10. Quickly spoon the honeyed balls around the glass.  Then, with lightly wet hands, shape the wreath by pressing it together.  Drizzle over any remaining honey.  Sprinkle the candies sparingly as well as placing the cherry halves.  Let it set for a least 4 hours before removing the glass.
...

Serve:  Preferably to be eaten as fresh as possible.  Lightly cover it with aluminium foil if waiting longer to serve. 

. It's best to use a serrated knife to slice the wreath or just rustically portion out servings.  Any remaining pieces can be stored into aluminium foil for a few days. 

This was certainly an enthusiastic posting…
bringing back all the memories of last year's sweet table.

Within the next few days, I'll be experimenting with a few cookies…
crunch all the way to the next family gathering.

Happy holidays to all and may the New year bring on everything that is good in this world.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

SUGAR sweetie BUTTER cookies (2 recipes)

Sugar and butter get whipped with few ingredients to offer a…
soft center encased by a crunchy outer bite.

Strangely, I'm fairly new to sugar cookies…
that is…making them of course ;o)
It was last year when I finally gave a whirl to a few recipes that were passed on to me.

Through trials, errors and lots of sacrificial nibbling…
I'm proud to share two excellent versions that will adorn your sweets table.

I also decided to re-name these adorable bites…
Sugar sweetie Butter cookies.

These versions are versatile enough to create several enticing looking cookies.
Enough to establish the holiday cheer we tend to crave at this time of year.


simple SUGAR sweetie BUTTER cookies
(An eggless, melt-in-your-mouth version)

makes 28 small cookies

PRINTER VERSION

INGREDIENTS:

(American measures)

. 3/4 cup unsalted butter (very softened)

. 1/2 cup confectioners' sugar

. 1 cup + 4 scant Tbsps. All Purpose flour

. 1/4 cup Cornstarch

. 1/4 tsp. baking powder

. 1/8 tsp. sea salt

. 1-1/2 tsps. pure Vanilla extract

Topping suggestion:

. colored sugar or candy sprinkles.

PREPARATION:

. Position the rack in the center of the oven.

. Pre-heat the oven to 325F.

. Parchment line 2 large baking pans.

1. In a medium bowl, sift together the flour, cornstarch, baking powder and salt.  Set aside.

2. In a large bowl, cream together the butter and confectioners' sugar together until very fluffy (about 5 minutes).  Beat in vanilla extract last.

3. On LOW-MEDIUM speed, gradually add in the flour mix.  Do not over mix because the dough will toughen.   

4. With the aid of a mini ice-cream scoop (#60), gently pack in the dough and level off each portion before releasing.  Place 14 cookies per prepared baking sheet.  Gently roll each one before lightly flattening them with the tine of a fork by using the press and see-saw method.  Sprinkle each cookie with colored sugar or candy (optional).   BAKE them for no more than 14 minutes.  Leave them to cool on the pan and then transfer to a metal rack.  Repeat with the next pan.

Storing: Cookies will generally keep in an airtight tin for about 2 weeks or 2 months in the freezer.

***

Variation-1 : 
roll each ball into this mix
. 1/8 cup (heaping) Caramel bits ('Skor')
. 1/8 cup (heaping) roasted Almonds, chopped

Variation-2 : 
Instead of rolling the dough balls into the caramel bits and nuts...
blend them into the cookie dough.  
Will make 32 cookies in all.
. 1/8 cup (heaping) Caramel bits ('Skor')
. 1/8 cup (heaping) roasted Almonds, chopped

***


SUGAR sweetie BUTTER cookies
This cookie dough is very versatile.  
Soft enough to bake up drop cookies or thumbprints and firm enough to frost.

makes 28 small cookies with sprinkles...OR
makes 18 medium cookies (thumbprints)
Note: (cut-outs depend on forms used)

PRINTER VERSION

INGREDIENTS:

(American / Metric measures)

. 3/4 cup (180g) unsalted butter, very softened

. 1 cup (110g) granulated sugar

. 1 tsp. (5ml) pure Vanilla extract

. 1 xLarge egg (room temp.)

. 1 small orange, finely zested (optional)

. 2 cups + 2 Tbsps. (300g) All-Purpose flour

. 1/4 tsp. (1.25ml) baking powder

. 1/4 tsp. (1.25ml) sea salt

Topping or Filling suggestions:

. colored sugar or candy sprinkles for drop cookies

. thumbprint fillings: jam, caramel, chocolate spread

. icing: use 'ROYAL icing' for best results

Variation: 

. Add 1 tsp. ground cardamom and about 1/8 tsp. of freshly grated nutmeg

PREPARATION:

. Position the rack in the center of the oven.

. Pre-heat the oven to 350F/180C/Gas4.

. Parchment line 2 large baking pans.

DOUGH:

1. In a medium bowl,  sift together the flour, baking powder and salt.  Set aside.

2. In a large bowl, cream together the butter, sugar and vanilla together until very fluffy (about 5 minutes).

3. Add in the egg and beat for about 1 more minute.

4. On LOW-MEDIUM speed, gradually add in the flour mix.  Do not over mix because the dough will toughen.  

Note - if making cut-out cookies: plastic wrap the dough into a disc and refrigerate for about 1 hour.

Storing: Cookies will generally keep in an airtight tin for about 2 weeks or 2 months in the freezer.

...

For DROP cookies:

. With the aid of a mini ice-cream scoop (#60), pack in the dough and level off each portion before releasing.  Place 14 cookies per prepared baking sheet.  Gently roll each one before lightly flattening them with the tine of a fork.  Sprinkle each cookie with colored sugar or candy.   BAKE them for 14 minutes.  Leave them to cool on the pan and then transfer to a metal rack.  Repeat with the next pan.

For CUT-OUT cookies:  

Make-ahead: Chill for a minimum of 2 hours up to 24 hours.  Let stand 15 minutes before rolling.

. Remove the dough from the refrigerator.  Lightly flour a surface and roll out the dough to a 1/4 inch (5mm) thickness.  Use chosen cookie cutters.  Re-roll the remaining dough and repeat.

. Gently place the cookies onto the prepared baking sheets.  BAKE them for about 10 minutes.  Leave them to cool on the pan and then transfer to a metal rack.  Repeat with the next pan.  When completely cooled…decorate to your liking.

 These very elegant cookies were creatively and patiently made by a fellow blogger: Leah

I did mention how new I am at this...including the frosting part.  Maybe by next year...I'll honour her talent.

For THUMBPRINT cookies:

. With the aid of a medium ice-cream scoop (#30), pack in the dough and level off each portion before releasing.  Place 9 cookies per prepared baking sheet.  Gently roll each one before lightly depressing each center with the aid of a very small melon ball scoop.  Add about 1 tsp. (5ml) of chosen jam in the center.  BAKE them for 18 minutes.  Leave them to cool on the pan and then transfer to a metal rack.  Repeat with the next pan.

Thumbprint cookies are made from several cookie doughs…
and using this particular one to lull some scrumptious jam did not disappoint.

...

I'm sure that during this holiday baking season...
I'll be re-visiting these recipes with creative variation.
If proved successful, they will be added to this post in time.

Well, my holiday baking has finally begun.
Hopefully, you are also in that mood and wish to share some of your wonderful treats.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

ITALIAN - Quebec BRUNCH invite

Treating your guests to a menu that is indulgent and invites them to linger.
True to my roots, an Italian brunch welcomed some Quebecois specialties.

Through most celebrations we tend to stick to the traditional dishes. 
However, with time and since I've taken over the challenge of bringing novelty to the table…
I introduced a few Quebec style specialties which complimented the old stand-byes.

Here, I'll share a few from my past recipes as well as adding in a few new ones.

Entrée:

Chicken Sweet Potato Soup 
Topped with rustic, artisanal bread Croutons
Used my Chicken Tomato potage recipe with the addition of three medium size sweet potatoes.

Side Platters:

Bruschetta: Vegetable / Sausage mix topped with Cambanzola
Saute of bacon, onion, fennel, mushroom, finely diced sweet potato.  A splash of dry Sherry or Porto.
Once the Rustic bread slices were slightly toasted, some warm mix was set up to receive a few slices of Cambanzola blue brie cheese (brie and gorgonzola) over top.

Egg Noodle Ham Pastiera
The traditional, Italian pasta pie ' Pastiera' developed and perfected alongside my 'Nonna'.

Smoked Ham slices with a Honey-Dijon mustard sauce.
Preferable to cook the small smoked ham. 
Cover the ham with water in a restrictive size pot. 
Lightly boil for about one hour.  Remove the ham from the water and cool in the refrigerator. 
Slice when ready to serve.
Sauce:  ancient grain Dijon mustard with mild honey (to taste)
Garnish with a few Orange or Pineapple slices.

warm Quebec style baked BEANS feves au lard
Pork belly ham, and a pouring of Spring time sweetness was shared here.

***

Side Platter: mains :

Mashed potato puffs
Either made with leftover mashed potatoes or as in this mashed root vegetable puff recipe.

Mayo-free stuffed Italian style 'Deviled' eggs
. Boil six eggs in cold water, uncovered.
. Then remove from the heat when the first strong boil appears.
. Cover the pot for 12 minutes to achieve hard boiled eggs.
. Bring them to room temperature and later refrigerate.
.  Patiently peel the shells.  Gently divide the eggs and remove the yolks.
. Mash the yolks with a small dollop of Dijon Mustard.
. Splash in a little white Balsamic vinegar as well as extra virgin Olive oil.
. A small amount of crushed capers and minced parsley leaves can be added.
. Pinch of sea salt and granulated garlic powder to season.
. Then, taste to see what's missing.  Garnish with fresh, parsley leaves.

***

Central PLATTER:

SQUASH Goat CHEESE Tarragon BISCOTTI
Squash, pumpkin or sweet potato make excellent creamy cheese biscotti.
Aromatic herbs or seeds can easily replace the French tarragon in this crunchy bite.

Store-bought sides:
marinated oyster mushrooms
marinated artichoke hearts
raw fennel slices
green 'Cerignola' olives
black olives, pitted
roasted red peppers
(blended with a little Olive oil and chopped Parsley, salt, garlic powder)


Spreads:
 Porto Fig Walnut and Cheddar spread
(vegetarian paté)
With a few other Porto fig slices as garnish

***

CRETON light spread
An ode to my Quebec roots...inspired by Quebec Sugar shacks.
With my own twists of making it with lean minced pork, added butter and some low-fat milk.

yields about 3 cups (750ml) / [6x125ml mini jars]

PRINTER VERSION

INGREDIENTS:
(American/Metric measures)

Part-1
. 1 lb. (~500g) lean, ground pork
. 1 small sweet onion, finely chopped
. 1/4 cup (60g) unsalted butter
. 1 cup (250ml) milk (2%)
Seasoning:
. 1-1/4 tsps. (6.25ml) sea salt
. 1 tsp. (5ml) granulated garlic
. 1/8 tsp. (.63ml) ground cinnamon
. 1/8 tsp. (.63ml) ground cloves
. 1/8 tsp. (.63ml) fresh nutmeg, grated
Part-2
. 2 bread slices, lightly toasted, crustless and cubed
. 1/3 cup (75ml) milk 2%



PREPARATION:

1. In a medium size pot, place ALL the ingredients from Part-1. Then, on MEDIUM heat, mix and stir it to combine for a few minutes. 

2. Lower the heat only one notch down.  Cover the pot and come back every so often to stir it in order to make sure it doesn't burn at the bottom.  Cook for 40 minutes. 

3. Part-2: Meanwhile, lightly toast the crustless bread and cut it into cubes.  Only once the initial cooking time is over, put in the cubed bread.  Combine it to the mix and cover to cook for the last 5 minutes.

4. Place everything into a glass bowl and cover it with a plastic wrap slightly ajar for a minimum of 4 hours up to overnight in the refrigerator.

...Afterwards:

5. With a food processor, turn in the cold mix with the extra milk.  Pulse a few times and then whirl on MEDIUM speed until a desirable, smooth texture is achieved.  Tip: if a creamier texture is required, just add a little more milk.

6. Serve right away or conserve it for up to a week.  Better yet, place some in small mason jars and freeze for up to 3 months.  Thaw in the fridge before serving.

Happy celebrations throughout any table shared with loved ones.  Enjoy the festivities.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Leafy Green CHEESE SESAME balls

An Italian flare influenced by a Middle Eastern delicacy during a holiday mingle.
As an appetizer or as part of a meal, these bites are incredibly addictive.

Since most of us have touched upon some holiday shopping one way or another…
I wanted to take this time to highlight the intricate decor that embellishes mall interiors.

Being an Interior designer by no means has me appreciating these impeccable spaces any less.

Knowing what it takes to get from sleepless night ideas to sketching it on paper for proposal…
only skims the tip of the tree and thus so much more gets hashed out before reality.

The incredible reward is witnessing your crumb of an idea…
flourish into such a happy place for all to enjoy.

No matter how advanced in age…the child in me always holds a twinkle in her eye.
The colors…textures…embellishments…and of course…
the whimsy of exaggeration all bring me an unquestionable bliss.
This environment helps kick me into the mood of welcoming the craziness in the malls.

Now, that we've bonded in some cheerful moments…
join me in the kitchen to make these incredibly easy and delectable bites.

In principal, this recipe is very forgiving and open to creativity.
Feel free to substitute a few ingredients for similar choices while respecting quantities.
However, don't omit the Sesame seed which offers a powerhouse of protein and magnesium.
Let's get the food processor out and get pulsing your next appetizer or in my case, a full meal ;o)

Served with an Onion and Blueberry jam and a mashed squash mix on the side.


Leafy Green Cheese Sesame balls
With or without a side dip…these are deliciously inviting.

makes 16-18 small portions

Printer version

INGREDIENTS:
(American / Metric measures)

Step-1
. 1 big handful* packed, cooked leafy greens,  water squeezed out  (frozen greens can also be used)
. 3/4 cup (150g) Cottage cheese or Ricotta, well drained
. 1/2 cup (100g) Feta cheese
. 1/4 cup (40g) Parmesan cheese, grated
. 1 Tbsp. (15ml) Tomato paste
. 1 xLarge egg

Seasoning:
    . 1 tsp. (5ml) granulated garlic powder   
    . 1/2 tsp. (2.5ml) sea salt
    . 1/2 tsp. (2.5ml) dried basil
    . 1/2 tsp. (2.5ml) dried Marjoram

. small handful flat parsley leaves (optional)
. 1 cup (80g) dried breadcrumb, packed

Step-2-Coating:
. 1/4 cup (60ml) e.v.Olive oil
. 1 cup (150g) Sesame seeds (lightly toasted** is optional)


* About 1 bunch of fresh leafy greens such as: Broccoli Rabe, Spinach or any other of your choosing.
** Stovetop Toasting :  Heat the sesame seeds in a pan on over medium heat.  Toss them a few times until they start getting lightly golden.  Remove immediately and let them cool in a dish.

PREPARATION:

Step-1

1. Once the leafy greens have been completely squeezed of water, add them into a food processor.

2. Then, except for the breadcrumbs, add the remaining ingredients.  Pulse a few more times until a rough paste is combined.  Now, scoop out this mix into a bowl in order to integrate the breadcrumbs until well combined.

3. Pat down the mix and then cover with a plastic wrap.  Refrigerate for a minimum of 1 hour up to overnight.

Step- 2 ... Later:

. Pre-heat the oven at 400F/200C/Gas6.  Position the rack in the center of the oven.   Prepare a large, Silicon mat lined baking pan or simply line with parchment paper.

4. With the aid of a medium (2 Tbsps. / #30) ice-cream scoop, make packed and leveled portions.  Gently, extract each onto the pan.

5. Prepare two small bowls to hold the oil and the other for the Sesame seeds.  Then, gently coat one ball  at the time into the oil first and then into the seeds.  Place them back on the pan.

6. BAKE them for 20 minutes.  Close the heat and leave them there for another 5 minutes.  Remove them from the oven and let them rest on the pan for about 30 minutes before serving.

. Serve them plain, with your dip of choice or other complementary sides.

. These can be made ahead of time and baked later as well as to be frozen after baking for later warming.

I have to admit that this year for some reason I felt the need to express more joyful cheer than usual.  With so many unfortunate events hitting us from all ends, we need to keep reminding ourselves of the tiny moments of joy. 

After a few bites of these appetizers and a trip to the mall to appreciate their dedicated decor…you'll temporarily forget that you're there for the craziness that holiday shopping imposes.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Butter Cheese Sugar pinch PASTRY COOKIE

Delicately caramelized pastry dough edges give way to a delectable soft sugar bite.

Cottage cheese and butter surprises this dough into a simple, spreadable wonder.

As I was sorting through recipe inspirations and past holidays at home...

I suddenly became lightly nostalgic of Mom's Christmas decorative settings.

I thought of sharing how she rolls in her home...
as I roll buttery sugar pastry at mine.

The bakery is open for business and holiday goodies are on their way.

With cottage cheese in the mix who could feel guilty about...
all the sugar and butter? Not me.  

Every morsel or shall I say mouthful...was pure delight.

This pastry was somewhat influenced from a Central Asian butter-cheese cookie. 

It was apparently originated in Turkmenistan where their talents for sweets were highly appreciated.  

Putting my unique technique twist on it made them even more delectable.

Butter Cheese Sugar 

pinch pastry cookie

makes 20 pastry cookies

PRINTER VERSION

INGREDIENTS:
(American / Metric measures)

. 1-1/4 cups (190g) All-Purpose flour
. 1/8 tsp. (.5ml) baking powder
. 1/8 tsp. (.5ml) sea salt
. 1/2 cup (125g) unsalted butter, lightly softened
. 4.5 oz (125g) strained cottage cheese, room temp.
. 1/2 tsp. (2.5ml) pure vanilla extract

Rolling and coating: 
. 1/2 cup (110g) granulated sugar

PREPARATION:

1. In a food processor, place together the flour, baking powder and salt.

2. While the processor is on the pulse action, add the butter until crumbs are formed.  Afterwards, add the cottage cheese and vanilla together.  Whirl the ingredients on MEDIUM speed until the dough starts to detach from the sides.  Plastic wrap the dough for a minimum of 1 hour or overnight.

Later...Assembly:

3. Before rolling out the dough, remove it from the refrigerator for 15 minutes before rolling.

4. Prepare a parchment or 'Silpat' on a baking pan.   Pre-heat the oven to 350F/180C/Gas4.   Position the rack in the center of the oven.

5. Spread a small quantity of sugar on the rolling surface.  Sprinkle some more sugar onto the dough's surface and roll it out to a thickness of 1/4 inch (5mm).  Note: be sure to keep spreading a little sugar over each side of the dough as you flip over and continue to roll out the dough.

6. With a 3 inch (7.5cm) decorative (ribbed) cookie cut-out, make 20 circles. 

7. Gently fold each circle in half and then in half again to form a type of triangular shape.

8. Place the 20 pastries (4x5 rows) onto the pan.  Suggestion (optional): it's best to refrigerate the pan for 30 minutes before baking.

9. BAKE them for 30 minutes or until the golden caramel edges appear.  Before transferring them onto a cooling rack, leave them on the pan to have the caramelized bases harden for 10 more minutes.

10. Store in an airtight container for 2 weeks or freeze for up to 3 months.  Enjoy.

How I do love this time of year. 
Mom decorates and I bake my little holiday heart out...what a team.

Oh, did I forget to mention our surrounding Elves...they do help in cleaning duty...thank goodness.  Of course, they do look forward in being rewarded in everything that's nice and sweet ;o)

Here's to loving and sharing our creativity in our homes as well as our tummies this holiday season.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

 

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.