Page 638 – Sonoma Magazine

Eau de Flame Broiled?

December 2008

By biteclub

Of all the things a man can smell like, is a Whopper all that bad?

Just in time for the holidays, Burger King has release “Flame”, a body spray for men (or burger-loving women) with just a hint of flame-broiled goodness. And it will only set you back a value-menu priced $4.

According to the website, firemeetsdesire.com, “The WHOPPER sandwich is America’s favorite burger. FLAME by BK captures the essence of that love and gives it to you. Behold the scent of seduction, with a hint of flame-broiled meat.” Mmmmmmm.

Though the mind boggles at anyone wanting to smell like a hamburger (hey, you can get the same effect just sitting in a BK for a few hours), early reports say it’s not quite as nasty as it sounds. A hint of cinnamon, a little smoky. Totally Meatastic, assuming your partner’s not a vegetarian.

You’re the king, baby.

Want it? Fill someone’s stocking with scent: http://www.rickyshalloween.com/flame_0153_body_spray_p/flame.htm

Sweet Treats for the holidays

December 2008

By biteclub

Not everyone is culinarily gifted when it comes to baking. And trust me, I understand.
We all want to be Martha Stewart this time of year. The Food Network and mommy guilt get the best of us. Dusty mixers and aprons see the light of day. Tragically, it all too often ends in tears and kitchen disaster. I know.
Steaming in my garbage can are three gritty, greasy batches of failed
fudge — a ridiculously over-ambitious effort at seasonal kindness that
cost me $25 in butter, sugar, vanilla, gourmet chocolate and potato
chips (don’t ask). Not to mention Marshmallow Fluff in places Fluff should never be.
So here’s Plan B. Which maybe should have been Plan A: Call in the professionals.
The elves at Sift Cupcakery are currently taking orders for the world’s cutest desserts, uh, ever. For $45, you can get a dozen painstakingly designed cupcakes in either a “holiday” or “Christmas” theme. We’re not talking about a few sprinkles and a plastic Santa — but tiny works of holiday art. Chomp into a skiing snowman, gingerbread house, cup of hot cocoa, a frosting tree, the Grinch or perfect peppermint candy.
New seasonal flavors include Snickerdoodle, Mr. Man (gingerbread with cinnamon cream cheese frosting), Peppermint Twist (Red Velvet with peppermint frosting), and Knock Your SOX off (think Boston Cream Pie). Sift Cupcakery, 7582 Commerce Blvd., Cotati, 707.792.1681.
Chloe’s is offering an authentic Buche de Noel, a traditional French pastry “yule log”. Alas, this delicious little cord is filled with vanilla sponge cake, chocolate butter cream and chocolate ganache. Meringue mushrooms and chocolate bark make Marc Pisan’s one of my favorite. Ever. The cake serves 10-12. Chloe’s French Cafe, 3883 Airway Drive, Santa Rosa, 707.528.3095, $34.75. Call ahead.
What are some of your favorite local holiday treats? Let me know!
Related Links

Cindy’s Christmas Cookies

December 2008

By biteclub

Cookies
1 c butter or margarine
1 1/2 c powdered sugar
1 egg
1 t vanilla
1/2 t almond ext. (optional)
2 1/2 c flour
1 t soda
1 t cream of tarter
Cream butter and sugar. Add egg and extracts. Mix well. Add dry ingredients. Cover, chill 2 hours. Roll dough and cut into shapes.. Bake 7-8 min. (or until light brown around the edges) at 375 degrees.
Frosting
1/2 c butter or margarine
1 1/2 c powdered sugar
2 t vanilla
food coloring if desired
Mix well and frost cookies.
Enjoy!

Madeleine’s from Renee Pisan (Chloe’s French Cafe)

December 2008

By biteclub

Editor’s Note: These are the real deal. A couple of cooking hints–measuring by weight can be a little challenging for the home cook, but its worth investing in a little kitchen scale for recipes like this. More and more bakers (especially good ones) insist that you measure by weight to get the most accurate results. 8oz of eggs is about 4 or 5 eggs, depending on the size.

Buttering the molds almost to excess is also critical if you want the cookies to have the nice shell-imprint. My first two batches stuck a bit. Finally, don’t overfill the molds. The cookies will rise a bit and if they’re too full, the overflow will stick to the pan. The best batch were just filled to the rim of the molds.

Ingredients
8 oz           Eggs
8 oz           Sugar
¼ tsp           Sea salt
8 oz           Cake flour
8 oz           Unsalted butter (melted)
2 tsp.           Lemon zest
1 tsp           Orange zest

Yield approx 4-5 dozen madeleines

Process
Using a mixer with whip attachment beat eggs, sugar and salt at high speed until they are very light yellow in color and thick. This may take up to 10 minutes of mixing time.
Gently fold in the sifted flour by hand using a soft rubber spatula. Once the flour is incorporated gently fold in melted unsalted butter, lemon and orange zest. Do not overwork the batter by folding too much.

Well grease traditional Madeleine shell-shaped molds and distribute the batter evenly.
This will work with other small shaped molds as well, such as, mini bundt or mini muffin pans.

Bake 375F for approximately 12-15 minutes or until nice golden color appears. Remove from pans when cool enough to touch, but still warm.
Lightly dust with confectioners sugar when cool.

Amanda Frank’s Chocolate Drop Cookies

December 2008

By biteclub

EDITOR’S NOTE: I liked the cake-like quality of these cookies a lot. They screamed for a nice vanilla buttercream frosting. I used powered cocoa. They are very easy and fun to make. Be sure to use the buttermilk to get the best flavor.

Submitted by Amanda

Here are one of my all time favorite cookies!! They have a rich
chocolate flavor, bake cake-like, and can be left alone, sprinkled with
powdered sugar or decorated. Not to mention they are EASY!!! Please
check out my baking blog at www.shortcakes365.blogspot.com!

Chocolate Drop Cookies

1/2 CUP BUTTER

1 CUP SUGAR

1 EGG

3/4 CUP BUTTERMILK or 1/2 CUP YOGURT + 1/8 CUP MILK (BUTTERMILK GIVE A BETTER FLAVOR!)

2OZ UNSWEETENED CHOCOLATE OR 6 TBSP COCOA

1 3/4 CUP FLOUR

1/2 TSP SALT

1/2 TSP BAKING SODA

SIFT DRY INGREDIENTS

CREAM BUTTER AND SUGAR

ADD EGG AND BUTTERMILK—MIX WELL

BLEND IN COOLED CHOCOLATE OR COCOA POWDER

ADD DRY INGREDIENTS AND MIX UNTIL INCORPORATED

CHILL DOUGH FOR AT LEAST 30 MINUTES

“DROP” ONTO COOKIE SHEET—I USUALLY USE AN ICE CREAM SCOOPER

BAKE @ 400 FOR 12-15 MINUTES OR UNTIL DONE

Anise Cutout Cookies

December 2008

By biteclub

Hi Heather,
These are my families favorites since the 70’s derived from the Antoinette Pope’s New Cooking School cookbook. I usually use anise flavoring as I find the seeds to be too similar to insects occasionally found in the flour! My mother prefers to roll the cookies out onto the anise seeds and add a smaller amount of the anise flavoring.
I’m not a licorice fan, so didn’t enjoy these when I was very young, but my young daughters love these as much as I do. They’re really addictive!
Enjoy–
Carrie

Anise Cutout Cookies

1 lb butter
5 cups sifted flour
2 cups sifted confectioner’s sugar
2 tablespoons milk
2 teaspoons vanilla
1 tablespoon anise seeds or 1 ½ teaspoons of anise flavoring

Preheat oven to 350.

Cream butter and then mix in confectioner’s sugar. Do not over mix. Mix in wet ingredients. Turn out onto board “floured” with more confectioner’s sugar. NOTE: if using anise seeds, sprinkle seeds onto board before rolling cookies to avoid crushing them during the mixing. Roll to ¼” thickness. Cut out and place on ungreased baking sheet. Bake 12 minutes, until slightly browned on the edges. Makes about 4 dozen cookies. Ice with anise-flavored royal icing and decorate.

Meloni Courway’s Spice Molasses Gingerbread Cookies

December 2008

By biteclub

(to leave out for the big guy in red)
Makes 40 medium cookies
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons ground ginger
1 tablespoon cinnamon
1 teaspoon clove
½ teaspoon nutmeg
1 teaspoon finely grated lemon zest
2 sticks unsalted butter, room temperature
¼ cup vegetable shortening
1 cup packed light-brown sugar
1 ½ cups molasses
2 large eggs
¼ cup buttermilk
Icing:
1 pound confectioners sugar
4 tablespoons pasteurized dried egg white powder
1/3 Cup water (plus more as needed)
Dough:
1. In a medium sized bowl combine and whisk, flour, baking soda, salt, ginger, cinnamon, clove and nutmeg.
2. In the bowl of an electric stand mixer, or in a large deep bowl with a hand mixer, combine butter, shortening, brown sugar and lemon zest. Beat until smooth and fluffy. Add molasses and beat again for 1 minute. Add eggs one at a time, beating well after each addition. Add buttermilk and beat briefly. Now add flour mixture in 3 parts, beating slowly after each addition. A stiff dough will form.
3. Divide dough into 3 batches and wrap each in saran wrap and then flatten into disk. Refrigerate for at least 2 hours or overnight.
Preheat oven to 350 degrees.
4. Remove dough from fridge one piece at a time. Working on generously floured piece of parchment paper already positioned on a sheet pan, roll dough until ¼ inch thick. Brush off extra flour and pop into freezer for 10 minutes.
5. Remove dough and cut desired shapes. Place cutouts onto new parchment lined sheet and bake for 6 minutes, rotate, then bake another 4-6 minutes, or until beginning to crisp, but not get dark on the edges.
6. Using extra dough, re-roll and chill until all dough is used.
Let baked cookies cool before icing.
*For a cookie ornament, poke small hole through top of cookie with a dowel, small end of a pastry tip, or pencil before baking.
7. In the bowl of an electric mixer beat sugar, egg powder, and 1/3 cup water until smooth. If mixture is too dry and lumpy add a bit more water, teaspoon at a time. If it is too thin, whip for 2-3 minutes and add more sugar as needed.
Use immediately or store in an airtight container for up to 2 days.

Soft Molasses Cookie Recipe