Buttercream Frosting (American Style)

In our country, Buttercream is, for the most part, at bakeries, not at all made with butter.  It's usually vegetable shortening.  Although that may be a bit more healthy, I can't condone buttercream frosting without butter in it, so I have gone back to the roots of the matter and come up with my own comprimise... You can find the palm shortening used in this recipe in your grocery's organic foods section.  It may be labeled vegetable shortening, just check the ingredients to confirm it's palm oil that's used to make it.
Other than that?  What can I say... when enjoying cupcakes for a special occasion, there's really no need to fuss around about things such as whether or not something is more healthy or not.   So just enjoy and move on!!

You have to make this the same day you intend to use it because of the butter and milk in it.  If you want to make it vegan then use vegan margarine and soymilk in place of butter and milk in the recipe... if you insist! :) It can be made in advance in that case.
Makes enough frosting for a dozen or more cupcakes.

1 cup palm shortening
1/2 cup unsweetened butter
5 cups organic powdered sugar sifted (5 cups measured before sifting)
1/4 cup milk
2 tbsp pure madagascar or bourbon vanilla extract


Mix the shortneing and butter in the bown of a stand mixer on high until smooth and fluffy.
Slowly add the powdered sugar with the mixer speed turned down low or you'll get it back in the face!
Then add the vanilla
Then add the milk last.
Scrape down and mix on high for about 15 minutes til your frosting is smooth and fluffy.  If it seems like it's not thick enough, go ahead and add more sifted powdered sugar and mix until smooth.
Voila!
Make sure your cake is completely cooled before frosting!

Vanilla Bean Cupcakes Recipe

Today I was testing out a recipe I plan to use for lemongrass cupcakes for my sister's bridal shower.  In order to share that recipe I have to first share the basic Vanilla Bean Cupcake recipe I use because from time to time I will share the unique ways I alter it to create interesting flavor profiles. 
So here is that recipe.  It is better than most typical white cake recipes.  The technique used in mixing the ingredients is also different and makes for a more moist and tender cupcake... a goal that is very difficult in cupcake baking because of the size of each cake.  I learned this technique from a book called Who You Callin' Cupcake, which, if you want to be able to make something different from your average cupcake, is the book to have.  Anyway, here is my version of their Vanilla Bean Cupcakes recipe.  Enjoy it as is, or use it as a base as instructed in some of my other cupcake recipes.

Makes 1 Dozen

1/2 cup organic sugar or organic cane juice
1 2/3 cups of organic all purpose unbleached flour
1 tsp baking powder
1 teaspoon salt
1/2 cup butter (unsalted)
1/2 cup skim milk
2 eggs
1 tablespoon of pure madagascar or bourbon vanilla extract
1 vanilla bean (run a knife down the length and split open then scrape the seeds out to be used for this recipe... you can put the scraped out hull in a container of sugar to make vanilla sugar)
 **if you don't have a vanilla bean just use 1 additional tablespoon of vanilla extract***

Preheat your oven to 350 and line your traditional size cupcake pan with cupcake liners.
In a stand mixer bowl, combine first four ingredients (dry stuff)
Add butter to the bowl and mix on low til a grainy meal is formed
Add 1/4 of the milk slowly til the mixture looks like a paste
In a separate bowl, combine eggs with remaining 1/4 cup of milk, vanillas.
Slowly pour the wet mixture into the stand mixer bowl til it is incorporated into the paste and forms a batter.
Scrape down the sides and mix on high for a few seconds until smooth.

Fill the cups in the pan to within about 1/2 inch from their top edges.
Bake for 10-20 minutes.  Tops will not be brown... but will be softly golden around the edges and a toothpick will come out clean when they are done.  They will also feel stable to the touch of your fingertip on their tops.

Cool completely before frosting! Voila!

Vanilla Birthday Cake

All dressed up for the Pyrate's 13th birthday party!!! This full sheet version requires 6 times the recipe below.

This buttery delish cake will not disappoint.  I made it for the first time a few weeks ago for the Pyrate's birthday dinner and everyone loved it!  I filled it with sun-sweet fresh organic strawberries and bavarian cream using vegetable gelatin instead of traditional gelatin, and a butter cream frosting on the outside with a few drops of organic vegetable food colors to represent the concrete color of the "skate park".  The sprinkles are from a local cake decorating supply store... they are simply gold, silver, and dark green sugar crystals.   You can frost or glaze this cake however you like, or not at all!  It's wonderful on its own, or even with a few berries macerated in a tablespoon or so of demerara sugar to release their juice and make a light syrup.  As I was decorating this cake we snacked on the uneven edges I'd trimmed off before frosting. De-lish!

The best cake recipes I've had usually call for cake flour which basically is bleached all purpose flour that has been sifted 7 times, so to stay on point, I took my unbleached flour through a sifter 7 times.  It only took a couple minutes to do this and the light fluffy texture of the cake is worth the effort.  

This recipe is for two 9 inch round cake layers.  For the double decker full sheet cake I made above we multiplied this recipe by three for each layer so a total of 6 times the recipe.    Unless you have a restaurant style kitchen setup I don't recommend trying to do more than a triple batch of batter at once.  You can easily end up over mixing and your cake will be like a brick!  DON'T DO IT!!  You'll be sorry if you go to all the trouble to make those huge layers and discover it's dry and tough and not like you want it.  Stick with 3 or less multiplied batches at a time.  

Here we go! 

VANILLA BIRTHDAY CAKE 

The players:

1 3/4 cups Unbleached Organic White Flour sifted 7 times. 2 tsp Baking Powder. 1/4 tsp Sea Salt. 1/2 cups Unsalted Organic Butter.  1 cup Turbinado, Demerara, or Evaporated Cane Juice.   2 Organic free range brown Eggs, whites and yolks separated.  1 tsp pure Vanilla extract. 1/2 cup Organic 2 % Milk. 1/8 tsp Cream of Tartar.

The plan:

Preheat oven to 350 degrees and generously butter two 9 inch round cake pans.  Line the bottom of pans with parchment paper then butter paper as well.

1. Sift together flour, baking powder, and salt. 

2. In an electric mixer bowl, beat butter til soft. 

3. Add 3/4 of sugar to butter and beat again til fluffy

4. Add yolks 1 at a time. 

5. Add vanilla and beat til combined. 

6. Add flour and milk alternately in 3 additions beginning and ending with flour. 

7. In another bowl, whisk egg whites til foamy. 

8. Add cream of tartar & beat whites til soft peaks form. 

9. Gradually add the rest of the sugar to egg whites and beat til stiff peaks form.

10. Fold about a third of the whites into the batter to lighten up the batter. 

11. Fold in another third til just mixed in. 

12. Fold in the rest of the whites into the batter being careful not to over mix. 

13. Fill pans and smooth the surfaces with an offset spatula. 

14. Bake on the center rack in your preheated oven for about 15 minutes then check with a toothpick in the center.  If it comes out clean it's done.

15.  Cool in pan at least half an hour before inverting onto rack to cool completely.

The Pyrate Turns 13

So, on this past Friday, the Pyrate turned 13... I am officially the mother of a teenager.  Wow.  There have been moments over this last year when he spoke to me and that newly acquired deep toned voice shocked me... made me feel pangs of longing for the squeak I was so accustomed to.  But as life would have it, things do indeed change... My son, sweet, kind, funny, patient, and super-smart... is becoming a young man, facial hair and all.  Yikes.  

We spent the entire weekend celebrating with family and friends, starting with Friday evening.  I made his cake during the day... an organic creation: vanilla cake with bavarian cream and fresh strawberry filling, with buttercream frosting and a skater dude theme, made from scratch and decorated by hand, like I do every year!  (recipe will come in a later posting this week) 

The cake was a big hit when presented at the end of dinner!   I know there'll come a day in the near future when I won't be able to do this for him because he'll be off somewhere on an ocean somewhere saving a shark or something... so I'm enjoying these times while I still have them...

The evening's dinner celebration included 35 family members and close friends, and both the Pyrate and I were so moved by how many showed up.  The chain of tables the restaurant put together was so long you had to either call via phone or actually get up and walk to the other end to talk to someone there.  We had good food, lots of laughs and fun all around. 

The night was highlighted by the Pyrate reading a speech he wrote about coming of age, and his views of his life past, present, and future.   I've included it below because it was too loud in the restaurant for the people at the other end of the table to actually hear what he was saying, and also there are others who couldn't be there who the Pyrate would love to share this speech with.  So at the end of this post is that speech.  My son, he amazes me... to no end, how thoughtful and conscious he is.   

That night, three of his closest friends slept over and we got up early the next morning and went to a really cool skate park where we met up with the Pyrates cousins.  We spent the whole day there!  I made sandwiches:  turkey/avocado/spinach, curry chicken salad, and salami/sopressato with cherry preserves vinaigrette, (all recipes coming later this week) on artisan breads bought at a local bakery the day before... organic kettle chips, kashi chocolate chip cookies, and a fruit punch I made from cranberry juice, cherry juice, and fresh squeezed lemons. (recipes later this week). 

The boys had a ball, skating their butts off.  It was interesting to watch them overcome their fears and try tricks they hadn't tried before, and how they supported each other, cheering each other on, making sure no one got left behind.  Very impressive.  I am blessed that my son has such cool friends as these young men. 

All in all, it was a fantastic day!  The sun was shining, there was a gentle breeze, the spring flowers were blooming... The grown ups played frisbee and entertained each other with silly jokes.  I think I might be doing a few more picnics during the warm seasons this year... I had a lot of fun!  That is, until the gangsta squirrels decided to eat our precious leftover birthday cake!!!!!  ARRRRGH!

So, that's how it was.  I survived this better than I thought I would.  I only cried once, and that was out of the pride swelling up inside me as the Pyrate read his speech at dinner.   Another birthday past.  The weekend was over... his friends gone home...  back to life... open house at school tonight.... 

Meanwhile, the Pyrate's coming of age speech :

Maxim Abraham-Klaus Feltus Adamec Recke

    March 19, 1997. Appx. time: 13:00 Pacific Time. I was born. I am the child of Brigette Ruenette Feltus and Andre Recke. This was the beginning of my life. My mother’s cultural history, African American and Native American in heritage, dates back several generations here in America… the last two here in Los Angees.  My father’s story is new to this country, since he moved here just before I was born, and he grew up in a small town in the country side of Bavaria, Germany.    I think that I represent the American part of my heritage more than my German side, one of the largest reasons being that I live in the U.S., so I do not speak much German. I haven’t spent much time there, so I don’t know much about the rest of the German culture.
    I was born into a family filled with creative people. I have relatives that have a myriad of professions, from muralists to singers in bands. My mother was the latter of the two, was also once a makeup artist and hairstylist, then a singer/songwriter, and soon an author of her own cookbook!  My father is a manager in the music industry, where he has helped many artists to go after their dreams, and he is also a very good bass guitarist.  My grandparents are also artistic.  My granny plays piano, writes music, and teaches young people to play.  My paw paw is an amazing cartoonist, sculptor, and landscape architect.  Both of my great grandmothers were creative, one played piano, and was a sought after seamstress, the other a poet and writer.  Even my Opa in Germany is pretty crafty with his hands, having made many of the toys my dad played with as a boy… My family’s creativity encourages me to express my talent like the rest of my relatives. It was inevitable that I would be a very creative person. I love music, art, and science. I wish to create and advance the worlds of all three someday.  I am on my way now in my everyday life while I draw, practice guitar and saxophone, and study the field of marine biology.
    I think that I have some good qualities as a human being. I can see from many different points of view, yet I have a mind of my own and can think for myself. I also think that I am very intelligent and a fast learner. I think that I am fun to be around. I want to be honest, too, but sometimes I worry about what people will think of me if I tell the truth.
    I wish to be the one that doesn’t blend in, the one that doesn’t bend to the seeming force of peer pressure. I want be original, authentically me.  I want to do the best that I can, even though sometimes I don’t show it. But now that I look back on my mistakes, most of them could have been avoided. And I don’t want to be the one who had a lot of potential, but never gets anywhere. I believe that that would be a sin.

I love many things. I love my mother, my father, my stepfather and my stepmom Andreas and Shauney, my family, my best friends. I love the ocean, and everything in it. I have no idea why I love the ocean so much. I guess it’s one of those things that is just branded into your brain. I guess it might be because the ocean is the closest thing to pure life and harmony that we can get here on this planet.  I think it’s interesting that we know more about outerspace than we do about something on our own planet, the ocean.  Most of the earth’s organisms live in the ocean, including a lot of the oxygen producing plants on earth.  I plan to explore these things for the rest of my life.
I love my parents. They have stuck with me through hard times, especially my mother. I think its because she knows what its like to grow up mostly without a father in her home. She has always taken care of me, making sure to raise me right. She is always there when I’m feeling down. I love my mom.  I love my dad too.  He’s a really good person, fun to be around, and he works hard  so that I can have a good life.  I love my dad.
     I believe in many things. I believe in peace on earth, and an end to world hunger. I also believe that some religions do not truly grasp the entire concept of the universe, and teach everyone that if it isn’t mentioned in whatever holy book that religion might follow, its not possible. What about the flight of man? A few hundred years ago, Christians thought that the flight of man was blasphemy and anyone who tried to achieve this feat was a devil-worshipper. But now that we have planes, we all know that the church isn’t right about everything. I do believe in God, but I do not believe anything about  the corrupt aspects of any organized religion.
  
Today is just the beginning of another chapter in my life. It will be hard sometimes, but I want to make it through with a smile on my face. I want to be that kid who stood out, the one who refused to give in to negativity. I believe that I will succeed in changing the world, in some substantial way.
When I get older, I want to change the world. I want to try and open peoples’ eyes to pollution and the fact that the human race will cease to exist if we continue on this path of destruction, along with the rest of our fellow organisms. There are many living things suffering in the world. I also want to help to save the ones who need help. I want to be a part of the revolution that changes how people think about the earth in general forever.
    I owe the fact that I have such a good life to a lot of people. For example, my teachers and my whole gigantic family. They are the reason that I am who I am today, even though I might think they are just giving me a hard time. I know I’ll look back and thank them all. So I’m just gonna get it over with now while I have the chance.  Thanks to all of you and those who are not here for all the ways you have made my life a good one so far.  I am blessed and I thank God for you all.
My mom always reminds me that today, already while I’m still very young, I can already make a difference by setting an example with my friends, by being kind, helpful, productive, and thoughtful.  Sometimes it’s not easy to be all those things, especially when you come int contact with so many people not trying to be those things.  But I try anyway.  It’s challenging because there’s a price for all of this.  I often stand out like a sore thumb and kids sometimes make fun of me.  But I just try to remember what everyone who really matters tells me… No one can define who I am, but me.  There is a poem by William Ernest Henley called Invictus.  My mom shared it with me recently.  Apparently Nelson Mandela would recite this poem daily to himself when he was all those years in prison work camps.  Maybe this will help me like it helped him to remember that I am the captain of my own destiny. 

Invictus
Out of the night that covers me,
Black as the Pit from pole to pole,
I thank whatever gods may be
For my unconquerable soul.
In the fell clutch of circumstance
I have not winced nor cried aloud.
Under the bludgeonings of chance
My head is bloody, but unbowed.
Beyond this place of wrath and tears
Looms but the Horror of the shade,
And yet the menace of the years
Finds, and shall find, me unafraid.
It matters not how strait the gate,
How charged with punishments the scroll.
I am the master of my fate:
I am the captain of my soul.

Projects for Giving: Edible Gifts Finale!

We've got a few of these already packed gift boxes left, if you're local and would like to grab some up... let me know.  I'll let them go for $15 per box. 

Boxes purchased at www.nashvillwraps.com

A small booklet with recipes and suggestions for how to use the items included in the gift box.

I guess, my first cookbook.  Perhaps someday a collector's item??

 

Graphics by Andreas Adamec, thread bound paper bag books by Scrapbook Supply Outlet on ebay

 

Bubba's Rosemary Lemon Salt

(tins and jars in this posting purchased from www.specialtybottle.com , recycled paper tissue, and recycled paper ribbon all purchased at www.nashvillewraps.com )

BeeBee's Gourmet  Honey Mustard with Beer and Tarragon

The Pyrate's Ginger-Infused Honey

BeeBee's Gourmet  Honey Mustard with Sun-dried Tomatoes and Garlic


Christmas has passed now, and the new year is soon upon us!!  The Pyrate, the Austrian, and the Butterfly all wish you a happy New Year and all the best to you and yours!!!

Delicious Stuffed Dates

 Stay with me... this is not a meal.  They are appetizers.  

You eat one, then move on to the vegetable tray!

I'm gonna make this a quicky because Christmas Eve dinner prep is at full throttle in the moment.  But I was asked to post a couple of hor d'oevres.  These are so darn good you can't lose!  And pretty simple.  Evefy time I've made them, the response has been the same!  People pass by, curious, pick one up, bite into it, and first reaction is a slight wince of surprise as they don't expect this fusion of sweet, pungent, and savory.  Then the eyes close, the moan begins, the head shakes, and they won't be able to get to you fast enough to tell you how delicious they are.   You won't want to have more than enough for one or two per guest.  They are very rich, and sweet, and salty... You don't want people to overdo it and lose their appetite for dinner.  Once you've tried this my way, try it with dried prunes. 

(about 30 dates)

Make a slit in them on one side and remove the seed from each.

Mix together 4 oz of goat cheese with 4 oz of blue cheese

Then with a teaspoon stuff the cheese inside the dates.

Wrap each date in a small piece of bacon.  (i prefer to use vegetarian fed 100% natural uncured bacon...)

Pop these in the oven for about 15 minutes at 400 degrees farenheit.

(or until bacon is crisp and browned)

Serve hot!

 

How to Brine a Turkey (the best turkey I ever had!)

I'm gonna skip my usual recipe format and just write this one out freestyle.  I should tell you that the first time I tried this, it was with a 22 lb Turkey and I use instructions from the Nigella Lawson cookbook called Feast.   The process of brining is not necessarily about seasoning as much as it is about locking in moisture.  You leave the turkey in the brine for a number of hours, then remove it, wash it off thoroughly, and then continue to regular cooking. 

 

The first time I did this, after the brine, I stuffed garlic cloves and rosemary under the skin,  and stuffed oranges, apples, lemons, and pears into the cavity, gave it a bit of fresh ground pepper, brushed the skin with a bit of olive oil and popped it in the oven to bake!  When we sliced into that turkey, it was soooo juicy!  The juiciest turkey I've ever had.  The Austrian, who doesn't really like turkey because it's relatively dry and fatless, was converted!  And at the end of dinner there was nothing left but a skeleton.  

 

There's something about the combination of salt, sugar, maple and vinegar that transforms the turkey, causing it to form a seal that holds in the juices and you almost cannot go wrong.

Make a note of your time schedule.  Proper brining takes about 1 hour per pound of turkey, so figure in how many hours you need to brine your turkey, then start it exactly that amount of time prior to the time you need to get it in the oven to roast.  You'll need to know how long you need to cook your turkey according to how big it is. 

I'm using two 12 pound turkeys this year.  No real reason other than the fact that the only 22 pounders I could find were injected  with salt water.  That is a big no no!!  There is a distinct difference between a salt water brine for a few hours and salt water injected into the turkey meat during processing.  First of all the injection of water into the turkey is deceptive because it makes the turkey look like it's more meat than it is.  that water will cook away in the oven, and the per pound price you paid for the turkey is by the weight including all that salt water, which is dense and heavy.   So I don't ever suggest buying a turkey that has been treated this way.  Buy organic, free range, 100% natural, vegetarian fed turkey.   You can get these everywhere and the price is not so much different that you will feel any pain. 

Alright, so that's out of the way.   Gather the following:

3 oranges

2 lemons

2 large brown onions cut in quarters, skins left on

3 large twigs of rosemary

1 bunch of sage

1 bunch of time

handful of juniper berries

couple tablespoons whole mustard seeds

handful of peppercorns

couple tablespoons caraway seeds

couple tablespoons fennel seeds

3 cinnamon sticks

2 tablespoons of cloves

5 bay leaves

1 lb of plain table salt

1 cup of brown sugar

1 cup of pure maple syrup

2 cups of apple cider vinegar

Alright, so now you have your spices and other ingredients, you need to decide where you will store your turkey.   Last time, I used a 13 gallon galvonized container with a lid, and kept the turkey in its brine in our garage because this time of year it stays around 35 degrees.  This year I used an ice chest cooler because the weather is not as cold as in years gone by. 

If the weather is cold enough you can put your turkey in an covered container outside in the cold while it is brining.    If not, you'll want to to the cooler chest concept like I did here.

Put a clean large garbage bag into your container. 

Place your turkey in the bag, breast up.

Drop in your oranges, lemons rosemary twigs, sage, thyme, and onions.

In a large mixing bowl, mix together the rest of the ingredients and mix with enough hot water to dissolve the salt and sugar. 

Pour this mixture over the turkey.

Then add enough cold water to the bag to cover the turkey completely. 

 

Layer the entire thing with ice, so that your turkeys stay cold.  (only needed for the cooler chest method)

 

Draw up the bag and twist down, letting as much air out as possible.

 

Place in a cool temperature 40 degrees or lower.

The turkey needs at least 1 hour of brining per pound.  You can, however leave it for up to 24 hours in the brine.  Half way through the time, turn your bird over.

When it's time to remove it, discard all of the spices and herbs and rinse/wash your turkey thoroughly under cold water for about 4 minutes.

Proceed as you wish to season, stuff, cook etc...

Hot Buttered Rum Cider

num num num.... on a cold winter's night....

Nothing says cozy like the sweet and salty warmth of hot buttered rum... except maybe the sweet and spicy warmth of mulled hot apple cider.   If you like both of these, then you'll love the two flavors together combined for the ultimate winter treat!  This is not for the children.  Put the children away, and take a moment for the grown-ups and enjoy this blissfully. 

THE PLAYERS: (your grocery list for serving 4)

Apple Cider  find this in your local grocery next to the apple juice. Nutmeg I keep hole nutmeg on hand in my pantry because it stays flavorful longer than ground nutmeg.  I like to grate it myself just before it will be used so that the flavor is most impactful.  you'll need about 1 teaspoon of ground or fresh grated nutmeg for the butter batter.  Cinnamon Ground:  you need two teaspoons of ground ginger for the butter batter. Sticks: you need a stick for each glass, and 3 sticks for mulling the cider.  whole cinnamon sticks or bark can be found in every normal grocery.  however, i like to use the cinnamon bark from the Indian grocer.  It's not curled and looks like big slivers of bark from a tree... which is what real cinnamon should look like.  if you go to countries that traditionally grow cinnamon and use it widely in their foods, you'll only find this kind of cinnamon, not the neatly curled sticks you find widely here.  at any rate, you'll have a satisfactory result either way.  i'm just trying to practice the art of consuming closer to the source when i can, which means less processing.   Whole Star Anise also found in the spice section.  don't substitute the ground anise.  look for the star anise.  it actually looks like little stars. Dark Rum any dark rum will do, however i suggest you use the best rum you can afford and the darker the better.   Butter  1 stick of salted butter set out ahead of time so that it's at room temperature.  it will make enough butter batter for making the 4 serving recipe here, with more left to store in the fridge for later use when you get that feeling again in a few days... Demerara or Turbinado sugar.  you'll need 3 tablespoons for the butter batter.  Orange Peel you'll need to cut 3 inch long strips of orange peel from one orange being careful not to take too much of the white pith underneath.  You'll need one strip for each cup serving. 

PREPARATION:

Put your cider on.  I use a metal teapot and put the cider in with 3 sticks of cinnamon and 3 star anise  stars.  Keep the fire down low.  Do not allow to boil.  You want this to steep, not cook.  Allow to simmer over low heat for at least half an hour then it's ready to use.

 Make your butter batter:

In a plastic bowl with a lid, mix 3 tablespoons of sugar, 2 teaspoons of cinnamon, and 1 teaspoon of grated nutmeg.  Mix well with a spoon. 

To serve:  

Place one orange strip and one cinnamon stick in each cup.

Place 1/2 teaspoon of the butter batter in each cup.

Pour hot mulled cider over the butter batter in each cup up to 2/3 of the cup.

Add rum to take up the last third of the cup. 

Butter batter will melt and float to the top. 

Give each person a spoon and allow them to stir their own. 

Enjoy!

My Favorite Butter Cookies

My Favorite Butter Cookies... with assorted embellishments.

Similar in texture and flavor to English shortbreads, my favorite Butter Cookies will elicit plenty of oohs, aahs, and mmms out of their lucky consumers.  Don't be foolish enough to think one batch is enough.  This recipe will only make about 4 dozen cookies, but you can expect that people will take a cookie every time they pass them by... so make sure you have enough for about 5 or 6 cookies per guest at your holiday party.  When I made them yesterday, I made enough for 15 dozen cookies.

They're refrigerator cookies, so you make the dough ahead, then chill it before cutting them and baking.  As you can see, I've decorated mine with a variety of decorative sugar crystals and sprinkles that I bought over the last couple of years from a cake decorator supply store nearby.  You will be amazed at what they have.  I found beautiful prismatic silver sugar crystals, white snow flake sprinkles, multi-colored metallic dragees, and sugar in every color under the rainbow.  Most of what I used you can purchase in a local cake decorator supply store in your local town.  Just google "cake decorating supplies insert your home town here".    A good tip is to know that a little goes a long way with such decorations.  So you don't have to buy a bunch for the sake of making sure you have enough.  You buy according to how much variety you want.

You can make your dough up to 3 months in advance and store the "logs" in airtight freezer bags in the freezer.  They thaw enough to decorate and cut in about an hour.  So you can take these out anytime for a homemade version of instant cookies.  You can be your own Pilsbury maker!  (These taste better any way you cut it!)   You can also use these for cutout cookies by rolling the dough out on a well floured board to avoid sticking.  When I do cutout cookies, I use the glass table in our kitchen or the granite counter top, clearing a huge space, flouring it well,  and rolling out all of the dough at once if possible, then cutting out shapes with the 50 some-odd cookie cutters I have inherited from various relatives over the years.  For this holiday,  however, I've simply done this the easy way and made rolls of dough, chilled them, rolled them in decorative stuff, then sliced them into coin-like discs for baking.

THE PLAYERS: (your grocery list)

Unsalted Butter  1 cup  brought to room temperature (so that it's soft) Demerara Sugar 1 cup   Egg 1 brown egg... organic, from free range, vegetarian fed chickens Egg Yolk 1 egg yolk (these extra yolks will add some moisture and denseness to the cookie) Vanilla Extract 1 teaspoon Vanilla Bean you'll be making a slit with a knife down the length of the bean and then scraping the tiny grainy sticky seeds into your wet ingredients.  Sea Salt I add 1 teaspoon since we use unsalted butter, and the salt compliments the sweet and the fat well in this cookie.  you may use 1/2 teaspoon if you prefer... Unbleached All-Purpose Flour 2 1/2 cups.  I never buy bleached flour anymore.  I don't know what the point is with that... it's a leftover from the era of Wonder Bread and Twinkies.   Chopped Nuts, Shredded Coconut, Sprinkles, Colored Sugar, etc... for decorating.

 PREPARATION:

 

In a large bowl, cream together butter and sugar til fluffy and light, then add egg, egg yolk, vanilla, vanilla bean seeds, and salt and mix well.  

Gradually, with the mixer on low speed, add flour and mix until a smooth dough forms and sticks together.

Divide dough in half and shape into 2 logs about 2 inches in diameter.  Wrap in wax paper and if you plan to bake them today, put them in the freezer for about 2 hours or until they are firm to the touch.  

When you're ready to bake, preheat your oven to 375 farenheit. 

Cover a baking sheet with parchment paper.   

Cut each of the 2 logs in half and roll them in whatever decorations you've chosen.  Use a little pressure while you roll the log if you find that the sugar or sprinkles or dragees are not adhering easily. 

Slice your logs into 1/4 inch slices and place the slices on your prepared baking sheet with at least 1/2 inch space between each cookie. 

 

Bake for 12-14 minutes, or until surfaces of cookies are dry and you see just a slight bit of golden toasty color appearing around the bottom edge of the cookies.  

Don't over-bake these or they will taste like burnt butter.  Trust me... I had to throw out a whole dozen in my first wave of making these.  Remove when done and cool completely on a wire rack.  Store in airtight containers until used.

 

 

Projects for Giving: Ginger-Infused Honey (How To Make)

 A jarful of Ginger-Infused Honey makes a yummy gift!

This infused honey recipe is part of our holiday gift projects for this year.  We also made gourmet mustards and rosemary lemon sea salt.   Preparation for all three project can be found here! 

We ordered our honey from a bee farm here in California.  We found it online by googling "bulk organic honey".   You can find links to the shops we ordered from in the post for preparations linked above.

This is another simple project that doesn't require rocket science skills nor do you have to be a professional chef to make this gourmet quality goody that your friends and loved ones will totally appreciate.  It can be used to sweeten teas, mixed with hot water alone and drank as a tea, added as the sweetener in a pound cake recipe, eaten on toast, used as a glaze for roasted meats, added to morrocan sauce recipes, added to tomato sauce for a yummy bbq sauce.  It's great by the spoonful as a sore throat soother too!!!  We bought three 1 gallon buckets of honey for $60 total.  Enough to make thirty-two 12 ounce jars of infused honey.  We bought organically grown ginger at our local farmers market.   In total I spent about $120 including the ginger, the honey, and the jars.   That's about $3.75/jar of infused honey.  A jar of  non-organic, ginger honey in the Korean market costs around $7 for 8oz jar.  

Again, it couldn't be simpler!!!   Buy your honey.  Buy your fresh ginger root.  You'll need about 3 inches of root for every 12 oz of honey you intend to make.

Peel the ginger, cut it into 1/2 inch pieces and mix into your honey.  Close the jar and don't open again for at least 1 week before opening to use.  Store in the refrigerator up to1 month after opening.

Projects for Giving: Rosemary Lemon Sea Salt (How To Make)

So easy to make, Rosemary Lemon Salt 

This is part of our holiday gift project series.  This year's theme is edible gifts.  We made gourmet mustard, rosemary lemon sea salt,   and ginger-infused honey.   You can find the post on how to prepare in advance for these three projects here.

You cannot find a more simple project than making rosemary salt.  Try to make this extra special by getting organic ingredients whenever possible.  We got our salt from a spice merchant online, for a fraction of what it would have cost to buy organic sea salt in the store.  Our ingredients cost under $35 to make 18 pounds of this delicious seasoning that can be used a myriad of ways!   I paid about $20 for small metal tins with hinged lids to hold my little treasures.  It would cost more than $500 to purchase that much gourmet salt at retail prices.  My 18 pounds makes about thirty-six 8 oz tins.  A 4 oz tin of gourmet salt costs anywhere from $8 and more in specialty shops and gourmet stores.   The lemons came from the farmer's market and the rosemary... *smiles* we harvested from our very own garden, from a bush I planted 4 years ago.  So the rosemary cost us nothing!  All you need is 2 parts regular grain organic sea salt to 1 part course granule organic sea salt, for each cup of salt, add 1/4 cup of fresh rosemary leaves, and 3 tablespoons of fresh grated lemon zest.

In a food processor grind your rosemary into a fine meal, then mix together with lemon zest and salt.

Spread the mixture thinly onto cookie sheets and dry in the oven for 2 hours on 140 degrees fahrenheit.   The zest and the rosemary should crumble between your fingers if it is properly dried.  Store your salt in a cool place indefinitely.  However, it will be most flavorful if used within 6 months. 

Projects for Giving: Gourmet Mustard How To Make

 

Honey Mustard with Garlic and Sun-dried Tomatoes,  Beer and Honey Mustard with Tarragon and Orange Zest

THIS JUST IN:  Gourmet foods don't require expensive ingredients, nor do they have to be imported from some far away land.  You don't have to buy them in Gelson's, Bristol Farms, or Whole Foods.  You don't have to go to your city's version of Beverly Hills and pay exorbitant prices in pretentious boutiques.  From my perspective, quality gourmet foods are made using preparation and cooking techniques that are time-honored, often old world, and often handmade in smaller quantities than mass manufactured foods.   Usually they are made with ingredients acquired with special care and usually the ingredients are organic, straight from the source, when possible locally grown to the maker of the food.  Guess what that means?   You can make your own gourmet foods fresh, organic, more intensely flavored and tasting like the ingredients instead of the machines and chemicals used in mass preparations.    

In our house we made homemade gourmet mustard, rosemary lemon salt, and ginger-infused honey to give as presents this holiday season.   See my previous post regarding preparations for these items here. 

In this post, I'll explain how we made two delicious mustards that I can't get enough of!! 

I will post photos of the actual packaging at a later date, along with the pages from the recipe book that will be included with the gifts when we give them.   We made everything ourselves at home from scratch with organic ingredients purchased from their source when possible, none of the ingredients were purchased in retail stores except the beer and even that was from a microbrewery.  The mustard powder and whole mustard seeds were bought online from a spice merchant.  The vinegar came from a source online as well that promised its product was organic.   The honey came from a bee farm I found online as well.  Purchasing ingredients in this way, from the source and in bulk was a cost savings that will blow you away.   

I made fifty 8 oz jars of mustard, including all the ingredients for under $75, including the cost of the jars which were bought online from a specialty bottle company.   In actual hands on preparation time, I may have spent a total of 2 hours total to make the mustard, over the course of two days.  First soaking the seeds, then the next day grinding them and mixing in the other ingredients.  After that, it is simply the passage of time that makes the flavors in the mustard come together over the course of about 10 days.

This mustard can be used for many purposes.... on sandwiches, in marinades, salad dressings, and so many more things... You will find that a jar of this as a gift is appreciated in a way that something impersonal, bought in a store will never be.   The flavor is so much finer... such mustard would fetch more than $10 a jar in a fine gourmet shop.  Making this was a pleasure.  The experience of tasting it was fine.  Somehow finer than if we'd bought it in a store.  The aroma perfumed my house for a few days until the mustard was sealed in jars.   I can't wait for you to make your own.  You don't have to make enough for 50 jars.  A jar will only keep for about 1 month in your refrigerator so, make what you'll use and then give the rest away.

You can be creative with the ingredients as well.  This is a simple thing, not really a recipe at all.  You will simply use equal parts mustard flour (mustard powder) and whole yellow or brown mustard seeds.  You'll need to soak your mustard seeds in the liquid of choice for at least a day or two before combining with the other ingredients.  We used apple cider vinegar and beer to soak one batch, and white wine and apple cider vinegar for the other. 

For 8 oz of mustard you will need 3 tablespoons of mustard seeds, 3 tablespoons of mustard flour, 3/4 cup of combined liquid (beer, water, vinegar, wine...), and any additional ingredients you want to use to create the flavor you desire.  If you decide to add honey to your mixture, subtract 1/3 of the other liquid, but don't add the honey to the soaking phase of the process.  Add it at the end when you add all the other ingredients before grinding.

After soaking the seeds for two days in the liquid, we added the mustard powder, and the other ingredients.  We added dried organic tarragon, organic honey,  and fresh grated orange zest to the beer mustard.  We added fresh finely minced garlic, honey, and sun-dried tomatoes to the other.  I decided to make the beer tarragon mustard a bit smoother and the garlic sun-dried tomato one more course.  To do this we varied the amount of the mixture that we put through the food processor to grind it smooth.  For the course one we processed 1/2 of the mixture in the processor for 5 minutes.   For the smoother one we processed 3/4 of the mixture in the processor for 10 minutes.   With gourmet mustard you want a bit of  whole seed to be present.   You can see from the closeups above, the difference in texture between the course ground and the smoother.  The courser will be spicier.   

It will taste better with time, so don't worry if the flavor is a bit harsh when you first taste it. Once you've gotten the consistency you like, store your mustard away for about 10 days then check the flavor.  At this point, taste it to see if you want to add more salt, more honey, etc... then store your mustard in a sealed container in the refrigerator for up to a month.

Enjoy!!!