Citrus Trainwreck Cookie

December 27, 2012

Author: Flori Schutzer

This recipe can be simplified by choosing just one variety of citrus to use throughout. Make it you own. It is vital to use really good olive oil. I love the oils that I get from Pasolivo in Paso Robles. Our own local California oil- super tasty and family owned. Keep your carbon footprint small!

Ingredients:

1/3 cup poppy seeds

2 tablespoons or more to taste freshly grated lemon, orange, lime and tangerine zests

1 cup whole milk

2 eggs

1 1/3 cups sugar

2 cups flour

2 1/2 teaspoons baking powder

1/4 cup each orange (or tangerine), lemon and lime oils

1 teaspoon pure vanilla extract

Preparation:

In a bowl, combine the poppy seeds, zest and milk. Set aside to soak for at least 1 hour or refrigerated overnight. Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with parchment paper. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.

In a separate bowl, sift the dry ingredients together. With the mixer running, drizzle the oil and vanilla extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin. Pour into the prepared pan. (there will be enough leftover batter to fill a muffin cup or two for the cook and assistant)

Bake 60 to 75 minutes until the center is raised and cracked and the whole cake is firm and dry on the top. Muffins will be cooked after about 30-45 minutes. Be sure to let the cake bake thoroughly or it will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.

Italian Chanukah Jelly

December 28, 2012

Author: Tara Berger

Ingredients:

3 large eggs

1/4 cup granulated sugar

1/2 teaspoon pure vanilla extract

1/2 pound or 1 cup whole milk ricotta cheese

1 1/4 cups all-purpose flour

2 teaspoon baking powder

Blackberry Jam or Nutella for filling

Vegetable oil, for frying

Preparation:

In a large saucepan, heat 2 inches of vegetable oil at 375 degrees.

Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended. (if making ahead of time- take out of the fridge 10 minutes before cooking to get batter to room temp)

Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-sized rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Balls should rise to the top as they puff up. Using a slotted spoon, transfer the balls to the cookie sheet to drain. Continue frying the remaining fritters in batches of 8.

Arrange the fritters on a platter- using a small melon baller scoop our top of ball- fill with jelly or nutella place ball back in and dust well with confectioners’ sugar.