Merry Christmas to All

As the day is ending, I cannot but be thankful for family, extended family and all the blessings I have in my life. We spent our day with family in a small town in South Dakota, and the weather was frigid but fine, and family was warm and welcoming as always. Some of the family could not all be there at the same times, but came in and out as they were able. We missed those absent.

Cookie Selection

As I write blogs about everything food related, today was certainly what all the food work and research is all about. Recipes for foods and goodies of all kinds abound over the holidays. We get to try others' dishes and trade recipes, enjoying, indulging (and even overindulging). Children run around ecstatic with their new gifts and toys. The hustle and bustle of happiness is everywhere.

I have always been lucky to be a part of wonderful and loving families and extended families. Last night I invited 4 people to share in a little feast of appetizers and goodies. Most of the foods I made are not yet posted on my website, but will be soon. I made gougeres, for the very first time. If you have not tried them, they are a savory version of a cream puff, usually made with cheese in the batter. I made little Spanakopita, which are always a hit. I had a simple bean dip I have been making for just the longest time, and which my husband particularly loves. I made No-Knead Bread, and did my usual, slathering slices with pesto, then sprinkling generously with shredded Parmesan. I broil these until the cheese is melted. My sister-in-law is particularly fond of those. Little smokies wrapped in puff pastry dough are another treat my husband loves. Of course there was a plate of salami slices, an olive selection, cheese slices, and crackers. 

Then came the sweet treats. I have been making cookies up to just a couple of days ago, and set out a bit of all of the varieties. I have written here about most of them, and have been placing recipes on the website as I went. This pictured selection consisted of Bourbon Balls, Ginger Brandy Logs, Rolled Butter Cookies, Pistachio Tea Cookies, Russian Tea Cakes, Cherry Bon Bons, Gingerbread Cookies, Kifli, and Nutritious Delicious Fudge. The cookies all look so lovely set out this way.

Rolled Butter Cookies

Rolled Butter Cookies

2¼ cups flour
¾ cup sugar
¼ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter (2 sticks)
1 egg
1 teaspoon vanilla

Sift together first 4 ingredients. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Lightly beat egg and add to crumb mixture, along with vanilla. Mix well and chill dough. This dough may be made well in advance and frozen until needed.

Roll out and cut cookies into desired shapes. Bake @ 350 for 10 - 12 minutes.

NOTE: These cookies may be iced using a simple confectioners' sugar and water glaze. Mix until the icing barely puddles when dropped from a spoon; neither too thick nor too thin. Dip tops of cookies into glaze, allow to drip and set to dry on waxed paper. Best to allow 24 hours for icing to be completely dry, otherwise they may stick together when stacked.

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Bourbon Balls

Makes about 4 dozen

Bourbon Balls

3 cups finely crushed Vanilla Wafer cookies
1½ cups finely ground pecans
1¼ cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons honey
6 tablespoons bourbon

Place the finely crushed Vanilla Wafers in a large bowl. Add the ground pecans and stir; set aside. Mix together the confectioners' sugar and cocoa powder. Set aside. Mix together the honey and Bourbon.

Mix the honey / Bourbon mixture into the confectioners' sugar / cocoa mixture until it is syrupy. Blend this mixture into the crushed cookie and nut mixture until well combined. Form about 1-inch balls and roll in granulated sugar.

NOTES: As stated, other liquor may be substituted. Other nuts, such as walnuts that grind finely may be substituted. The little cookies may be rolled in confectioners' sugar rather than granulated.

With all these possible substitutions, it would be festive to make 2 or 3 different varieties.

MORE VARIATIONS:
Substitute different types of liquor. Try using rum, or Malibu Rum, or spiced rum. Try a type of liqueur, one that is not too sweet, such as Cointreau for a chocolate orange flavor.

Change the type of cookie used. Try using gingersnaps to make the crumbs, or even a chocolate wafer cookie. Any cookie that makes good crumbs would work.

Vary the kind of syrup. You may use honey, a more natural sweetener, but corn syrup works great also.

When you first start making changes to a basic recipe, try to stick to very similar ingredients and swap one to one.

1. If using an alternate alcohol, use a dry alcohol such as bourbon, whiskey or rum.

2. If using a different cookie to make the crumbs, try cookies that are very similar in texture, such as other hard wafer cookies.

3. If choosing a different kind of nuts, choose nuts that are easy to grind, unless you want a more textured cookie.

4. If substituting the kind of syrup, remember that honey or corn syrup are quite thick and very sticky. This helps the cookies stay together; trying to alter the syrup too radically may result in crumbling cookies.

Once you have the recipe down, try other possibilities:

1. Try using a sandwich type cookie, keeping in mind that you may need less syrup or honey to bind, as the filling adds both moisture and sweetness.

2. Try a different liqueur, keeping in mind that too much sweetness may be cloying.

3. Vary coatings: try colored sugar, colored sprinkles or little jimmies.

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Nutritious, Delicious Fudge

Nutritious, Delicious Fudge

makes one 13-x 9-inch pan

1 can pinto beans, drained and rinsed well
1 cup unsweetened cocoa powder
¾ cup unsalted butter, melted
1 tablespoon vanilla extract
2 pounds confectioners’ sugar
2 cups pecans or walnuts, chopped

Spoon the beans into an electric food processor and process until smooth. Add the cocoa, butter and vanilla and blend until well mixed and beans are totally pureed.

Place the confectioners’ sugar in a large bowl. Add the bean mixture. Beat at medium speed with an electric mixer for about 3 minutes. Stir in the nuts. Pour into a buttered 9 x 13-inch pan and refrigerate until set.

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My little group enjoyed themselves immensely, I am thrilled to say, and we all ate and drank amid great laughter and conviviality, and still got to bed early enough to get an early start this morning. I hope all my readers have enjoyed this holiday as much as I, and if this holiday is not your holiday, I still pray all have enjoyed happiness and peace of family at this time of year.  Blessings to all. And to all a Good Night!

My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.