2021 Holiday Cookies – Lemon Cornmeal, Sugar Cookies, Jam Rugelach, Chewy Pumpkin

This year, the kids and nieces and nephews were in tow to decorate cookies. I used the gingerbread cookie recipe from last year and also added a few new ones:

LEMON or ORANGE CORNMEAL COOKIES – this was per S’s request. She loves lemon desserts. The original recipe called for orange, but we went with lemon. The cornmeal adds a very nice textural component. I believe that I added lemon extract to amp the lemon flavor, which was still very faint. But it isn’t to sweet, and a nice option for breakfast of tea cookie. Rolling them this would make these cookies crispy. The dough was initially impossible to work with despite time in the fridge. I think chilling overnight is the way to go. To punch up the citrus flavor, a simple citrus icing drizzle would be very nice.

INGREDIENTS:

• 1 1/2 cups (7 1/2 ounces) flour
• 1 cup (5 ounces) cornmeal
• 2 sticks softened butter
• 1 cup (7 ounces superfine sugar) + 1 TBSP citrus zest whirled together in the food processor
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 whole egg + 1 yolk
• 2 tsp vanilla
• optional extract, maybe 1 tsp

Beat butter, sugar, zest and salt for about 3 minutes. Add eggs, vanilla and extract if using. Add the dry ingredients and knead until the dough comes together. Roll dough to 1/4″ thickness between two sheets of parchment, loosening the dough off the paper as needed to prevent sticking. Chill overnight.

Cut into shapes and bake at 375 degrees for 6-8 minutes, until just lightly browned on the edges

Consider making an easy icing using citrus juice and powdered sugar once fully cooled.

SUGAR COOKIES FOR DECORATING

I have never liked sugar cookies, but these are actually very tasty, light and crisp but sturdy enough to stand decorating. I made these pretty thin which led to the crisp consistency I like. I had plans to make a tall Christmas Tree cookie tower, but the cookies were too thin to make an impressive display. I would consider making thicker cookies if I wanted to make the tower.

INGREDIENTS

• 7 ounces superfine sugar
• 2 sticks COLD butter
• 1 egg
• 1 tsp vanilla
• 3/4 tsp salt
• 1/2 tsp vanilla
• 12 1/2 ounces flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder

In the food processor, process the sugar and butter for about 30 seconds until it’s a uniform mass. Add the wet ingredients, then pulse for about 10 seconds until a paste is formed. Add the dry ingredients and process until crumbly, about 10 seconds, then knead by hand. Roll to 1/8″ thickness between 2 sheets of parchment paper, then chill 90 minutes or freeze for 30 minutes. Bake at 300 degrees on the lower middle rack for ~14 minutes, rotating in the middle of baking.

Makes 40 2″ cookies

RUGELACH

• 7 1/2 ounces flour
• 1/4 cup sugar
• 1/4 tsp salt
• 6 ounces cold cream cheese
• 10 TBSP cold butter
• 1/4 cup sour cream
• 2/3 cups jam

Process the dry ingredients, then add cream cheese. Pulse X 5

Add butter, then pulse 5-7 times. Add the sour cream and process for 10 seconds. The dough should have clumps but them comes together. Knead the dough by hand briefly. Divide into two 4″ discs. Chill

Roll each disc into a 12 inch circle. Spread 1/3 cup jam onto each circle. Cut the circle into 16 wedges, then roll starting from the outer edge.

Place onto baking sheet and brush egg wash, sprinkle with coarse sugar

Bake at 375 degrees for 30 minutes. Be careful to remove before the jam starts to burn.

CHEWY PUPMKIN COOKIES – I was excited to try this recipe that described these cookies as chewy rather than cakey. The secret seems to be in the use of dark brown sugar. Didn’t get around to making these unfortunately.

• 2 sticks of butter, browned and cooled (about 10 minute cooking process)
• 1 1/2 cup (280 grams) dark brown sugar
• 1 egg yolk
• 3 TBSP maple syrup
• 1 tsp vanilla, maybe more
• 1/3 cup canned pumpkin puree
• 2 1/4 cups (280 grams) flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• Sugar coating: 2 TBSP brown sugar + 2 TBSP granulated sugar + 1 tsp cinnamon

Whisk butter and dark brown sugar together, then add the rest of the wet ingredients, whisking to combine Add the dry dry ingredients. Roll cookies into a ball (maybe 1 1/2 TBSP), then roll into sugar cinnamon mixture. Bake at 350 degrees until puffed and slightly underdone in the center

Olive Oil Lemon Cake

Made this for breakfast this Friday, marking 5 weeks of shelter-at-home during the COVID-19 pandemic. We got a great deal on prime aged rib-eyes and cocktails from a high end steak house selling the raw steak for about half the restaurant price, which includes curbside pick-up!

The cake itself is less sweet, where the olive oil is truly the forward flavor. I tossed in a few blueberries at the end which, of course sank to the bottom despite tossing them in flour ahead of time. I think that the bake time is too long, so they all eventually settle on the bottom. Not too much of a problem though. The extra sprinkling of sugar before baking really lent to a crisp, almost crackling top. I tried adding lemon zest on top along with the sugar, but it became bitter during baking. I would consider carefully adding thyme and subbing orange for lemon to give it a more sophisticated twist.

INGREDIENTS

• 3 large eggs
• 1 cup sugar plus more for sprinkling
• 2 cups cake flour
• ⅓ cup cornmeal
• 1 tablespoon finely grated lemon zest
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/4 teaspoon salt
• 1¼ cups extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• Handful of fresh blueberries (optional)

1. Combine the cake flour, cornmeal, baking powder, baking soda and salt in a bowl. Set aside
2. With a hand mixer of stand mixer with a whip attachment, beat eggs and sugar until pale and thickened until the mix forms a ribbon when the beaters are lifted, about 3-5 minutes.
3. Slowly stream the olive oil into the egg mixture to make an even thicker batter.
4. Add the dry ingredients, alternating with the vanilla and lemon juice. Do not over mix.
5. Fold in the blueberries
6. Pour into a greased and lined 9-inch Springform pan. Bake for 7 minutes, then reduce the heat to 350 degrees. Continue to bake for a total of 40 minutes.

Meyer Lemon Curd and Mini Lemon Cream Pies

I created these pies as I was putting together dessert for a family get together this Memorial Day weekend.  I was trying my hand at making lemon curd and had small amounts of cream cheese, heavy cream and Cool Whip in hand.

First, I made the lemon curd.  I started with fresh Meyer lemons from out garden.  These are naturally sweeter and required about half of the recommended amounts of sugar in most recipes.  I got a little worried when the curd was covered in foamy bubbles when I heated it through, but was relieved to realize that they would go away on their own.  I also managed to prevent the dreaded scrambled egg streaks, I think by whisking constantly….which probably led to the foam!  I probably didn’t need to strain it at all.  I also forgot to add the butter, but I actually liked the final product without it.  Brought out that bright tang.  One trick I didn’t try but may consider next time is rubbing the zest through the sugar to release its oils.

As I waited for the curd to cool, I pre-baked the mini pies shells.  I made them using store-bought crust, a Wilton flower cutter and a mini cupcake pan.  I haven’t decided what the best method is for shaping them.  Some of them turn out deeper because the tops held onto the rim of the muffin wells.  They are also more browned once out of the oven.  And the edges of others slide down the wells making more shallow, straight-sided shells.  IN my opinion the straight sided shells look nicer but can’t hold as much filling.  Plus I can’t re-created one or the other so I’ll need to do some experimenting with it.  My hypothesis is that they  become deeper when I stretched the dough a bit to fit into the wells.   That leave more overhang to brown on the tops.

For the filling, I place straight lemon curd on the bottom to get that powerful lemon zing, then added a layer of lemon cream, simple made by adding the lemon curd to whipped cream and cream cheese.  Top it with a bit of lemon zest would bring in the color and add even more ‘real’ taste to this dessert.

LEMON CURD RECIPE

• 1 whole egg and 3 egg yolks
• Scant 1/3-1/2 cup sugar
• Zest from 2 lemons
• 1/2 cup lemon juice
• pinch of salt

1. Rub the zest and sugar through your fingers to release the lemon oils and fragrance.   Place into a small stainless steel saucepan.
2. Whisk in the eggs, then the lemon juice and salt.
3. Turn on the heat on low and stir constantly with a whisk.
4. Once well heated, increase the heat to medium low, continuing to stir.  If becomes frothy, it will be OK.
5. The mixture will eventually thicken, somewhat suddenly. Once it coats the back of a wooden spoon and a finger run over the spoon leaves a line, the curd is ready to be taken off the heat.  The temperature should read 180 degrees Farhenheit to ensure the eggs are cooked.
6. If needed or desired, strain the curd into a bowl.  This will remove scrambled eggs and the zest.  Let cool.

PIE ASSEMBLY.  You will need:

• 1 store bought pie crust (will yield 12 mini pies)
• 2 oz cream cheese
• 4 oz heavy cream (I didn’t have enough, so I had to suplement with Cool Whip)

1. Roll out the ie dough slightly and cut out 12 mini shells.  I use a 4 inch flower cookie cutter, better than a circle cutter because it doesn’t leave excess dough inside the wells.
2. Press the dough into the wells, prick each several times with a knife.\Freeze the dough for 5 minutes.
3. Bake at 400 degerees until light brown, about 5 minutes.
4. Remove from oven and let cool
5. While the shells are baking and cooling, make the lemon cream:
6. 1. Beat the cream cheese until fluffy, then slowly add the heavy cream until the mixture is a heavy whipped cream consistency.  Spoon in the lemon curd to taste.
7. Assemble the pies
8. 1. In a pie shell spoon in straight lemon curd on the bottom
9. 1. On top of the lemon curd, spoon in the lemon cream
10. 1. Top with lemon zest

To make a parfait, layer with graham cracker crumble, straight lemon curd, the cream cheese filling and lemons whipped cream. May also add berries.

Graham Cracker Crumble

Pulse a package of graham crackers into crumbs (14 cracker, 6 Oz, makes about 1 cup). Add 1 stick of melted butter and 2 TBSP sugar

Bake at 325 for 10 minutes, stirring at the midpoint.

 

Lemon Bundt Cake

Modified from Martha Stewart: http://www.pbs.org/food/recipes/lemon-bundt-cake-lemon-syrup/

Really moist and tender cake.  I was lazy and just sprayed the pan with cooking spray.  The spray pooled to the bottom of the pan which I think cause the top of the cake to not brown.  Will butter and flour next time.

INGREDIENTS-CAKE

• 1/2 pound (2 sticks) softened butter (may consider substituting oil for 1/4 of the butter)
• 2 1/2 cups sugar
• 6 eggs
• 3 cups flour
• 1 tsp salt
• zest from 2 large Meyer lemons
• 1 cup lowfat plain yogurt (original recipe calls for sour cream)
• 1/3 c lemon juice
• 1 tsp baking soda

INSTRUCTIONS

• Cream butter  and sugar in a stand mixer using the paddle attachment for 4-6 minutes until light and fluffy
• As the you cream the butter, combine flour, lemon zest in a bowl.  Set aside
• Scrape the mixture off the side of the bowl.  Note baking soda is not added yet.
• Add eggs one at a time, waiting until each is well incorporated. Scrape the sides of the bowl
• Add flour mixture alternating with yogurt in three batches.  Add lemon juice and baking soda.
• DO NOT OVERMIX!
• Pour into a buttered and floured Bundt pan
• Bake for 350 degrees for 50 minutes
• Let cool for 35 minutes, then turn cake out of the pan to let cool
• Poke holes all over the cake and brush lemon syrup all over (recipe below)

INGREDIENTS-LEMON GLAZE

• 1/2 c Meyer lemon juice
• 1/4 c sugar

Heat just until sugar is dissolved.  No need to bring to the boil which blunts the lemon flavor

Lemon Chiffon Pie

Adapted from From Cook’s Illustrated (Note: the original recipe called for a total of 1 1/4 cup sugar which was way to sweet, so I think cutting down the sugar will help.  Also, I used Meyer lemons from the backyard which are sweeter than regular lemons which may explain why the lemon curd was too sweet.

First made for the Family for Christmas dinner 2015

Graham Cracker Crust

• 1 package graham crackers (9 whole crackers)
• 3 TBSP sugar
• 5 TBSP melted butter
• Pinch saltFOR THE CRUST: Adjust oven rack to lower-middle position and heat to 325°F. Process graham crackers until finely ground, about 30 seconds (about 1 1/4 c. crumbs). Add sugar and salt and pulse until mixture resembles wet sand.Transfer crumbs to 9-inch pie plate or springform pan. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15-18 minutes. Allow crust to cool completely.

Lemon Curd Filling

• (1/2 tsp. unflavored gelatin + 2 TBSP water) X 2
• 4 TBSP water
• 5 eggs (2 whole, 3 separated)
• 7/8 cup sugar (3/4 cup for lemon curd and 1/8 cup for cream cheese filling)
• 1 TBSP cornstarch
• pinch salt
• 1 TBSP grated lemon zest
• 3/4 cup Meyer lemon juice (3 juicy lemons)

• Sprinkle 1/2 tsp gelatin over 2 Tbs water in a small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining 1/2 tsp gelatin, and remaining 2 Tbs water.  This is for BOTH lemon curd and cream cheese fillings
• Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 3/4 cup sugar, cornstarch and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4-5 minutes. A thermometer should register around 170 degrees.  Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.
• Remove 1 1/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer.

Cream Cheese Filling

• 1/4 cup heavy cream
• 4 oz cream cheese, cut into 1/2-inch pieces, softened

• Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now empty bowl.
• Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 c. sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd-cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over cured, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving.  Do not cover with plastic if not necessary as the plastic will stick to the top of the pie

 

Strawberry Basil Crostini with Balsamic Glaze

Strawberry Crostini

• Mix 1 c ricotta with 1 tsp lemon zest, a bit of sugar and salt to taste.  Place in a serving bowl and chill
• In another bowl, add sliced strawberries, sugar, minced basil and salt to taste.  Let chill
• Make a balsamic reduction using about 1 cup balsamic vinegar boiled down to about 14 cup.  Add brown sugar while it’s still hot to taste.  Let cool to room temp.
• Toast thin slices of bread brushed with a bit of oil in 350 degree oven for 7-10 minutes till crisp

To assemble

Spread ricotta onto the bread, spoon on strawberries and top with the balsamic glaze

Celebrating Baby with Strawberry Dream and Lemon Curd Cupcakes!

Last week, my sister threw my a very BIG baby shower!  There were about 45 people at our house, and our little girsl got some many cute gifts!  I think that she acquired enough clothes and bath accessories to last for an entire year!  A great idea my sister had was for the guests to gift a children’s book.  The perfect way to start her library.

Strawberry Dream Cupcakes with Strawberry Cream Cheese Frosting

For the Cupcakes

1 box white cake mix
1/2 (3.4 ounce) package instant vanilla pudding mix
6 oz Greek strawberry yogurt
3/4 cup vegetable oil
1/2 cup milk
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 cup finely diced fresh strawberries

In a bowl, whisk together cake mix and vanilla pudding.  Add yogurt, water, oil, eggs and vanilla in a separate bowl.  You may also add a few drops of red food coloring to the wet indredients if you are looking for that bubbegum pink color.  Whisk to combine.  Add wet ingredients with dry ingredients until well combined.  Fold in strawberries.  Scoop into cupcake tins.  Bake at 350 degrees until puffed and slightly browned (about 35 minutes). Make sure that it is well baked, otherwise, the cake will collapse once out of the oven.

For the Frosting, in a mixer, combine

1 stick butter, room temperature

1 block of cream cheese softened

2 tsp vanilla

pinch of salt

powdered sugar to taste (about 1 1/2-2 cups)

1/4 cup fresh strawberry puree

Yields 2 dozen cupcakes

Lemon Cupcakes with Lemon Curd
Ingredients:
2 1/4 cups cake flour
lemon zest of 2 lemons
1 T lemon juice
1 T baking powder
1 1/2 cups sugar
1 1/4 cups buttermilk
1 stick butter, room temperature
1 tsp vanilla
1/2 tsp salt
4 egg whites

Jar lemon curd
Powdered sugar for dusting

Combine sugar and lemon zest,rubbing the mixture through your fingers to release oils from the lemon zest
Inn another bowl, sift dry ingreients
Combine milk and egg whites in another bowl
In the mixer, beat sugar and butter for about 3 minutes on medium speed
Add a third of the flour mixture, then add half of the milk mixture, beat until incorporated.
Add the second third of the dry ingredients, followed by the remaining milk mixture, followed by the last of the flour mixtre.
Beat for another 2 minutes to combine well and aerate

Place in muffin tins (2 dozen) and bake at 350 degrees for 18-22 minutes (they will not brown) until springy and clean in the center when pierced by a toothpick.

Allow to cool completely, then sift powdered sugar over the cupcakes.
Using a pastry tip, fill the middle of the cupcakes and the center of the top of the cupcake with lemon curd