Zuccotto

Merry Christmas, friends! I hope your holidays have been filled with love and family and relaxation and delicious foods. I've basically been on a rotation of sleeping, reading, playing this game, and eating. We did our Italian, scaled down version of Feast of the Seven Fishes last night, and it was quite tasty. Lobster and clams are kind of a rarity in the midwest.

A while back OXO sent me some strange tiny measuring beakers for small amounts of liquids. I've been deliberating about how to use them for a while, and then remembered thatI've been wanting to make this super cute dessert called Zuccotto for a while. Zuccotto means little pumpkin in Italian, which is adorable, and it's traditionally a chilled, hemispherical dealie made with cake, ice cream, and brandy. The version I found used pound cake, chocolate, amaretto, and almond whipped cream, which is a is a little more my speed. The amaretto and almond extract were perfect in my measuring beakers, and made me feel like I was doing science things instead of just baking.

It turned out beautiful, like a little, perfect cake igloo! D'aw. It was a little too boozy for my tastes, but delicious nonetheless. 

But I've gotta go. It's time to eat more food! And then maybe take a nap. 

Zuccotto
From Baked Bree

Ingredients

1 (12-ounce) pound cake (you can make one or buy one, no judging)
1/4 cup amaretto
6 ounces bittersweet chocolate
2 cups whipping cream
1/2 teaspoon almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds (toasted)
cocoa powder for dusting

Coat a large bowl (1 1/2 quarts) with cooking spray. Cover the cooking spray with plastic wrap and let the wrap hang over the edges. Slice the pound cake into thin slices, and cover the bowl with the pound cake. Save some slices for the top. Brush the cake with amaretto.

Melt the chocolate over a double boiler. Let cool.
Meanwhile, whip the heavy cream with the powdered sugar until thickened. Fold half of the cream into the chocolate mixture.
Spread the chocolate mixture on top of the pound cake.
Add the sliced almonds and almond extract to the remaining whipped cream. Fold gently until combined.
Add the almond whipped cream on top of the chocolate mixture.
Cover the top of the zuccotto with the remaining pound cake slices.
Chill for 3 hours, or overnight. Unmold onto a cake plate or platter.
Dust with cocoa powder and slice.

New York City!

Hi everyone, hope your holidays have been relaxing and filled with family, love, and food. I'm in New York right now, one of my many homes. The mundane, familiar sights are so comforting. Jimmy's Pizza, Cake Walk Terrace, the church where my parents were married. While I've done no cooking of my own, I've eaten some lovely things. And just seen some amazing things as well! Here are some of them.

Moussaka from Pera. Nom.

A super bizarre toucan window display?

Bergdorf Goodman has the best window displays.

Cereal milk soft serve at the Momofuku Milk Bar! You have no idea how happy this made me.

Just hanging out near Elmo.

I know the picture quality is lame, but in the city, there's no time or space to stop and wait. You'll get trampled. Anyway, just wanted to share this small moment of happiness with you!

Merry Happy

*coughcoughcough* Smoke alarm's almost going off. Some cabbage Ukrainian thing my dad made dripped and burned...so the house smells great. Just awesome. Christmas snuck up on me this year. It's different in college, at least it was for me. I was so focused on finals and my impending doom (just kidding...I think...) that I lost some of that Christmas anticipation I had when I was younger. Pretty much this year I got home, slept off the finals fatigue for a couple days, and hey, would you look at that, it's Christmas. 

 

So maybe some traditions and feelings will be changing in the coming years. But I think there are some things that probably won't change, at least as long as my brother the ham-monger is in the house. I thought some biscuits would be a nice accompaniment to the meal. 

I found this recipe while casually riffling through this massive Better Homes and Gardens cookbook my sister had. I needed some bread in a hurry, and so the biscuits were made. And they were...way better than anyone was expecting I think. They're good with butter or honey or jelly...so you can basically eat them whenever you want. Hooray! I hope you all had a wonderful Christmas. Thanks for reading :) Hopefully this new year will be filled with more cooking adventures. 

 

My lovely sister!

 Biscuits Supreme 

from Better Homes and Gardens

Ingredients

• 3  cups  all-purpose flour
• 1  tablespoon  baking powder
• 1  tablespoon  sugar
• 1  teaspoon  salt
• 3/4  teaspoon  cream of tartar
• 3/4  cup  butter
• 1 1/4 cup buttermilk
• 1/4 cup heavy cream    

  Directions

  1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milks all at once. Using a fork, stir just until moistened. Using a large spoon, drop dough into 12 mounds (I uh, made 25 smaller biscuits) onto a greased baking sheet.
  
  

Simple and Traditional - Mexican Wedding Cookies

Mm. My dog is cute. And she ate a couple tablespoons of raw ground beef.

Despite the somber look she has in this picture, Indie appears to be fine. She has an iron gut.

The house smells like butter and angels. Yes, I am familiar with the scent of angels. Angels smell like Mexican Wedding Cookies.

These were originally called Russian tea cakes, and they became popular in the US by the 20th century. But they changed the name to Mexican Wedding Cookies in the 50's. Y'know, anti Soviet sentiments and all that jazz. 

Apparently my mom "first had these at the international club in 7th grade." We've been making them for as long as I can remember. It's basically just butter, flour, nuts and sugar. So you can eat all the dough without salmonella fear. The texture is...crumbly. They kinda stick in your throat. Add to that the fact that they're rolled in powdered sugar and you've got yourself a great murder weapon if you want to choke someone. I'm not making them sound very appealing...they're good, I swear! Especially warm, and with a big glass of milk. I wouldn't lie to you about this. 

Mexican Wedding Cookies

2 cups flour

1/4 cup sugar

1 cup softened butter

1 cup ground pecans (stick them in the food processor or buy them that way) 

1 tsp vanilla

2 cups powdered sugar

Combine the first five ingredients, beat until everything is mixed together. It's going to look all crumbly. That's okay. Form balls with the dough and place on and ungreased cookie sheet. They're not going to rise or anything so you can pack them in. Bake at 375 for 15 minutes. Don't overbake. They will be disgusting. Let them cool for a couple minutes, then roll each ball in powdered sugar. Eat on a plate or napkin unless you want to look like a fool with cookie falling all over yourself. 

Rainbow Cookie Comfort

Readers, it's been one of those draining sort of days. Not like I've done anything physically exhausting, but my head is just tired. To get my mind off of things, I made rainbow cookies, a labor intensive but rewarding process. 

Mixer, I love you. 

For the majority of my life, these cookies were a treat that could be procured only when visiting relatives in New York. Sometimes, relatives would mail them or bring some when they visited, and those days were extra awesome. 

Okay, so once upon a time, my mom made a raffle basket for some school function. Oddly enough, she won her basket back. Thinking she would probably just give it to someone else as a gift, she put it aside for later. On a whim, she flipped through the cookie book from the basket, and lo and behold, stumbled across a recipe for "Italian Tricolors". Also know as Rainbow Cookies. So we kept the book. And lived happily ever after. 

The special ingredient in these cookies is almond paste, or I guess you could call it marzipan. It's kind of expensive, but it gives them their signature taste and moist, cake-y texture. It's worth it for a special occasion. They're supposed to look like the Italian flag but they're kinda just Christmasy. So the timing is perfect for you to make some. 

Hm...so many cookies...know anyone who may want some? 

Rainbow Cookies

Ingredients

• 7 ounces almond paste
• 3/4 cup sugar
• 1/2 teaspoon almond extract
•  3/4 cup butter, slightly softened
• 3 eggs
• 1 cup all-purpose flour, Sifted
• 1/4 teaspoon salt
• 15 drops green food coloring
• 15 drops red food coloring
• 2/3 cup raspberry preserves (pressed through a sieve to get rid of the seeds. You can also use apricot, that's easier. You just want the end result to be smooth.)
• 3 ounces semisweet chocolate
• 1 teaspoon vegetable shortening

Directions

1. Preheat Oven to 350 degrees.
2. 
   
   Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
3. In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
4. Reduce speed to medium and beat in the eggs one at a time until blended. Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
5. Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.). Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
6. Spoon the untinted batter into one pan. With the back of a spoon, spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
7. Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes. Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
   1. 
      
      Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator. Or garage if it's cold like it is here. Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of raspberry preserves onto the green layer.
   2. 
      
      Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.Spread remaining 1/3 cup of Apricot preserves onto the untinted layer. Take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
   3. In a 1 quart saucepan (or uh, the microwave), heat chocolate and shortening over low heat, stirring frequently, until melted.Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
   4. Refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
   5. To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this. Keep in the fridge! 

The Most Hideous Gifts in the World

Ah, sorry it's been a bit. It's almost Christmas. But more on my mind right now is the fact that it's almost finals. Oh joy. To diffuse some of that stress and just cause I'm a little out there, I decided to have a white elephant party! 

Those biscuit tube things will never stop frightening me. They're so unpredictable. 

If you're unfamiliar with White Elephant (also known as Yankee Swap and Dirty Santa...) I will acquaint you. Pretty much everyone brings a horrible gift, throws it in a pile, and then picks a number to determine who chooses a gift first. The first person picks something out of the pile, and the second person can either steal their gift or pick a new one. And so on and so forth. Vicious rivalries can result. We experienced this. I won't go into details. 

Soooooo ugly! 

For this incredibly tacky tradition, I decided to make some all classy and refined - a baked brie! My mom always makes these for my dad's office Christmas party, so I guess I have this Christmas/brie association. Also, I was kind of afraid of them until recently. Brie, that is, not parties. Well, parties a little. Anyway. There's a lot of flexibility in baked brie, so you can play around with what you put inside. My mom does almonds and apricot preserves. I used walnuts and apple butter. 

Oh, and as for what I received in the exchange? Well...you'll have to wait and see. 

Eat it with crackers! 

Baked Brie

1 uh, Brie. Like President brand or something similar. 

1 tube of crescent roll dough (or just the sheet of dough in a tube if you can find that) 

2 Tbsp (approx.) apple butter

2 Tbsp. chopped walnuts

Preheat the oven to 350. Not 500 like I did. That'll mess up the cooking time. Roll out the dough, and put the brie on top of it. Don't try and pick the white stuff off, it's fine. spread the apple butter on top of the brie, and sprinkle the nuts over that. Fold the dough over the whole thing so it's all covered evenly. If you want to try and make it pretty, you can attempt that. Bake for 25-30 minutes (or, y'know, 10, if your oven is on 500. No. Don't do that.) until golden. Eat right away while it's all melty and delicious!