Tuesday, December 2, 2014

Biscochitos (New Mexico State Cookie)

It is the first week of December and my holiday baking has begun. This year I am making batches and batches of Biscochitos, the delicious anise seed flavored, shortbread-like cookie made famous in New Mexico. So famous that in 1989, the New Mexico state legislature made them the New Mexico State Cookie!

There are many versions on the basic Biscochitos recipe..all containing a lot of lard or butter, flour, sugar, anise seeds and brandy or rum. Purists insist that only lard is acceptable...they claim the flakiness lard provides is unmatched by anything else. I made mine with butter to ensure the vegetarians in the family can partake, but you can use whatever you like best.


My friend Pamela gave me an old cookbook Cocinas de New Mexico which while undated, looks to have been published in the 50's or 60's. The book includes a recipe for Biscochitos (although they are spelled Bizchochitos) and that is the recipe I used today. I used the exact ingredients called for but adapted the technique a bit. I am posting the recipe straight from the cookbook with my changes listed.


Biscochitos are traditionally made for special occasions like fiestas, festivals, weddings, baptisims and Christmas. The recipe states that the fleur de lis shape is traditional but, in keeping with Christmas, I made mine in bell shapes. I suggest you add them to your Holiday Cookie menu....they are delicious! Happy Baking everyone...

I love that the instructions are for an electric range. I used my gas oven.
Notes:
  • I creamed the butter, sugar, and anise seed then added the eggs one at a time to ensure the butter mixture was very light and fluffy
  • I added the flour mixture one cup at a time and added the brandy after 3 cups were added.
  • I needed the full 1/4 cup of brandy.
Here are some additional cookie recipes for your holiday dessert buffet:

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Wednesday, November 19, 2014

Cheese Ball with Everything Spice

I am pretty addicted to food and design magazines. November and December months are the motherload for recipe ideas. Appetizers, sides, soup, salads, mains and, of course, dessert suggestions abound. I always find myself torn between our traditional family favorites and new, interesting twists to the familiar dishes.


This cheese ball is an excellent example. The original recipe comes from the October 2014 edition of Bon Appetit Magazine. Have you tried it yet? What a find. Perfect for an appetizer dish any time of the year. I brought one to a dinner party last Saturday night, and it got rave reviews. I did make a few tweaks to the original. I almost doubled the amount of cheddar cheese called for and added some spice with dried red and green chiles. One extra teaspoon of Worcestershire, a second scallion and the revisions were complete. I liked the changes but am posting the link to the original. Make them both and see which you prefer. Or make your own edits, the recipe is very forgiving.

I am making this again for Thanksgiving and adding to the buffet table. The cheese ball spread on bread or crackers will be an excellent addition to the rest of the meal. I will let you know the reaction. Happy Thanksgiving everyone!


Cheese Ball with Everything Spice
from Bon Appetit Magazine October 2014
(serves 8)
2 ounces thick cut bacon, finely chopped (I used veg bacon today)
2 cups finely grated extra sharp cheddar
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 scallions, thinly sliced
2 teaspoons dried green chile
1/2 teaspoon dried red pepper flakes
2 teaspoons coarsely ground black pepper
3 teaspoons Worcestershire sauce
sea salt
5 garlic cloves, thinly sliced
½ cup extra virgin oil
2 shallots, thinly sliced
1 teaspoon poppy seed
1 teaspoon sesame seeds, toasted
Crackers (for serving) 
Olives (for serving)
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Wednesday, November 5, 2014

Roasted Brussels Sprouts & Peppers Pizza


Brussels Sprouts or Brussel Sprouts? Which is correct? Actually, Brussels is the correct answer. According to Grammarist:

Brussels sprouts—the variety of cabbage with a stout stem and a budlike head of tightly folded leaves—are named after the city of Brussels. The modern version of the plant was originally grown primarily in the area of Northern Europe now known as Belgium, of which Brussels is the capital. In the name of the cabbage, Brussels is usually capitalized like the name of the city, though some publications don’t capitalize it.

However you pronounce it, Brussels sprouts are delicious and one of my favorite vegetables. (I just learned that you are supposed to capitalize Brussels...who knew?) One of the best ways to prepare is roasting. It sweetens and caramelizes the sprouts. And roasted onions, peppers and radicchio? Heaven! This pizza recipe demonstrates the deliciousness of this fact. Enjoy...


Roasted Brussels Sprouts & Peppers Pizza
(makes one large pizza)

1/2 lb Brussels sprouts, trimmed and cut in half (quartered if very large)
extra virgin olive oil
1 sweet white onion, thinly sliced
1 red bell pepper, chopped
1 small head radicchio, thinly sliced, then chopped
excellent quality balsamic vinegar
1/2 cup parmigiano-reggiano, shredded and divided
1/3 cup pickled garlic cloves (I buy at the deli olive bar)
1 teaspoon dried red pepper flakes
sea salt
black pepper
prepared pizza crust (recipe below)

Preheat oven to 400 degrees. Spread Brussels sprouts and onions in the  bottom of parchment-lined rimmed baking sheet. Drizzle 2 tablespoons olive oil over vegetables and sprinkle with a pinch each salt and pepper. Roast in preheated oven for approximately. 20 minutes until the sprouts are very tender and beginning to caramelize. Add the peppers and radicchio and continue roasting for an additional 10 minutes. Remove from oven and drizzle with 2 tablespoons balsamic vinegar. Taste and adjust seasonings if needed. Set aside

Preheat oven to 500 degrees. Using a pastry brush, cover bottom of pizza crust with 2 tablespoons olive oil including the "naked" crust edges. Sprinkle 3 tablespoons cheese over oil. Bake in preheated oven for 10 minutes, or until light golden brown. 

Remove from oven and spread the prepared vegetables over pizza, including any oil from the pan. Cover with remaining cheese and the red pepper flakes. Add back to the oven and bake an additional 5-7 minutes or until cheese is bubbling and crust in deep golden brown.

Remove from oven, cut into serving pieces and serve immediately.

Extra Virgin Olive Oil Pizza Crust
1 package active dry yeast
1 cup warm water
pinch sea salt
3 tbsp extra virgin olive oil
1 tbsp honey
1 cup unbleached white flour
1 1/2 cups white whole wheat flourAdd the water to the bowl of an upright mixer and sprinkle yeast over the the top. Using the paddle attachment, mix until yeast has dissolved. Add salt, olive oil and honey and mix to combine. Add the white flour and process just until incorporated. Add the whole wheat flour and process until incorporated. Process an additional minute until the dough has formed into a ball. Do not over mix. Remove the dough from bowl, form into a smooth ball and place in an oiled bowl. Turn the dough a few times to ensure it is totally covered in oil, cover bowl with saran wrap and place in a warm area. Allow to rise until doubled in size, 40 minutes to 1 hour.

Remove the dough from bowl and place on a lightly floured surface. Use a rolling pin to roll out dough in a free form circle. The dough should be about 1/2 inch thick. Place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.) 

 Set aside until needed.

It is "Brussels Sprouts" week at Food Network's Fall Fest
roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite Brussels sprouts recipe? Please share in the comments section and/or link to your blog if you have one. 

 Feed Me Phoebe: Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
Dishin & Dishes: Sautéed Brussels Sprouts with Bacon and Pine Nuts
Weelicious: Shredded Brussels Sprouts with Lemon and Poppy Seeds
Devour: Bring On the Brussels Sprouts
The Cultural Dish: Roasted Brussels Sprouts - Three Ways
In Jennie's Kitchen: Penne with Brown Butter Brussels Sprouts & Butternut Squash
Napa Farmhouse 1885: Roasted Brussels Sprouts Empanadas with Mustard Sauce
Red or Green: Roasted Brussels Sprouts & Peppers Pizza
Taste with the Eyes: Quinoa Omelette filled with Roasted Brussels Sprouts and Cheddar
Jeanette's Healthy Living: Roasted Brussels Sprouts with Mint, Cilantro and Vietnamese Style Dressing
Domesticate Me:  Kabocha Squash Quinoa Bake with Brussels Sprouts and Pancetta
The Wimpy Vegetarian: Warm Brussels Sprouts Salad with Caramelized Onions
The Mom 100: Bacon-Wrapped Brussels Sprouts
FN Dish: 8 Crowd-Pleasing Brussels Sprouts for Your Thanksgiving Table
My best, 
Diane

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