Recipes from November 28, 2012

From Herald news servicesNovember 28, 2012 

Weekly recipes for November 28, 2012

Cardamom Chocolate Macadamia Cookies

Start to finish: 30 minutes. Makes 40 cookies.

1 stick unsalted butter, room temperature
1/2 cup vegetable or canola oil
1 1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
2 eggs
2 3/4 cups all-purpose flour
10 ounce package mini chocolate chips
2 cups chopped toasted macadamia nuts

Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, use an electric mixer to beat together the butter, oil, brown sugar, baking soda, salt and cardamom. Add the eggs, one at a time, beating between additions.

Stir in the flour, then the chocolate chips and macadamia nuts. Scoop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between the cookies. Bake for 10 to 12 minutes, or until light golden brown around the edges.

Let cool on the pan for 10 minutes, then transfer to a rack to finish cooling. Store in an airtight container at room temperature for up to a week.


Tangerine-Mace Shortbread

Start to finish: 30 minutes. Makes 24 cookies.

14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
Finely grated zest of 1 tangerine
1 teaspoon mace
2 cups flour

Heat the oven to 350 degrees.

In a medium bowl, use an electric mixer to beat together the butter, sugar, salt, zest and mace until creamy. Mix in the flour just until a dough comes together.

Scoop out the dough in balls about the size of a walnut. Use the palms of your hands to flatten each ball into a round, then arrange on 2 baking sheets, leaving 1/2 inch between them. Bake for 15 to 18 minutes, or until lightly golden brown. Cool completely on the baking sheets. Store in an airtight container at room temperature for up to a week.


Nutmeg Nut Bars

Start to finish: 1 hour (plus cooling). Makes 24 bars.

For the crust:

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups all-purpose flour

For the topping:

1 cup pine nuts, toasted
1 cup chopped hazelnuts, toasted
1 cup chopped pistachios, toasted
1 cup packed brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1/2 cup honey
1 teaspoon rosewater (optional)

Heat the oven to 350 F. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper.

To make the crust, in a medium bowl, use an electric mixer to beat together the butter, brown sugar and vanilla until creamy. Add the egg and beat until smooth and well combined.

Stir in the flour. Press the dough into the bottom of the prepared baking pan in an even layer.

Bake for 10 to 12 minutes, or until golden brown.

Meanwhile, to prepare the topping, in a medium bowl mix together the pine nuts, hazelnuts, pistachios, brown sugar, butter, salt and nutmeg.

When the crust is baked, spread the nut mixture evenly over the top. Return the pan to the oven and bake for another 13 to 15 minutes, or until the topping is browned and set up.

While the bars bake, in a small bowl stir together the honey and rosewater, if using.

As soon as the bars come out of the oven, drizzle the honey mixture evenly over the top.

Set aside and allow to cool completely. Once the bars are cool, run a sharp knife around the edge, then flip out onto a cutting board. Remove the parchment paper and cut into 24 bars. Store in an airtight container at room temperature for up to a week.


Lemon Paprika Bars

Start to finish: 1 hour (plus cooling). Makes 24 bars.

For the filling:

1 1/2 cups sugar
2 teaspoons paprika, divided
1/3 cup flour
5 eggs
1/2 cup lemon juice
Zest of 2 lemons
1/2 cup powdered sugar

For the crust:

2 2 sticks butter
1/2 cup sugar
1/4 teaspoon salt
2 1/4 cups flour

Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper, leaving enough excess to slightly overhang 2 sides.

In a medium bowl, use an electric mixer to beat together the butter, sugar and salt until light and fluffy. Add the flour and mix just until combined. Using a silicone spatula, press the dough into the prepared pan, spreading it evenly over the surface. Bake for 18 to 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside.

While the crust bakes, make the filling. In a medium bowl, whisk together the sugar, 1 1/2 teaspoons of the paprika, and the flour. Whisk in the eggs, lemon juice and lemon zest.

When the crust has baked, pour the filling over the top. Return the pan to the oven and bake for another 15 to 18 minutes, or until the filling is set. Allow to cool completely in the pan. Once cooled, use the paper to gently lift the bars from the pan. Peel away and discard the paper.

Cut into 24 bars (can be any shape). Just before serving, stir together the powdered sugar and remaining 1/2 teaspoon paprika. Sprinkle over the tops of the bars. Store in an airtight container at room temperature for up to a week.


Apricot Clove Crumb Bars

Start to finish: 45 minutes. Makes 24 bars.

2 cups oats
1 1/2 cups flour
1 1/2 cups brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cloves
3/4 cup chopped pecans
2 sticks unsalted butter, melted
12 ounce jar apricot preserves

Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray, then line with parchment paper.

In a medium bowl, stir together the oats, flour, brown sugar, salt, baking soda, cloves and pecans. Stir in the melted butter until well moistened.

Spread two-thirds of the mixture into the prepared pan and pat down evenly. Spread the apricot preserves over mixture, then crumble remaining oat mixture evenly over the top. Bake 20 to 25 minutes, or until golden brown.


Homemade Potato Tots

Prep: 45 minutes Cook: 10 minutes. Makes: About 54 tots.

5-6 medium potatoes, cut into chunks
1 medium sweet potato or yam, cut into chunks
2 cups cold water
2 1/2 teaspoons kosher salt
2 teaspoons each: corn flour, ground millet flour
Pinch cayenne pepper
Pepper
Peanut oil, for frying

Place the potatoes in a food processor. Pulse 5 or 6 times until coarsely ground.

Combine the cold water and 2 teaspoons salt in a large bowl. Add potatoes; stir to coat. Drain well through a fine sieve, pushing out as much water as you can.

Transfer the potatoes to a microwave-safe bowl; microwave, 4 minutes. Stir; microwave, 4 minutes. Stir in the corn flour, millet flour, cayenne and remaining 1/2 teaspoon salt.

Line a 9-inch square pan with parchment; pour in the potato mixture. Spread evenly; cool to room temperature. Chill in the freezer until frozen, at least 20 minutes. Cut into 1-by-1 1/2-inch tots.

Heat at least 2 inches of oil in a skillet to 370 degrees. Fry the tots in batches, being sure not to crowd the pan, until tots are golden brown. Remove the tots with a slotted spoon; place them on a parchment-lined baking sheet. Season to taste with salt and black pepper. Repeat. Serve immediately.

-- Lara Ferroni, author of Real Snacks: Make Your Favorite Childhood Treats without All the Junk

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