Smoky Cheddar Spritz Crackers

As we were growing up our mother would make Spritz Butter Cookies  almost every year during the holidays, and also cheese 'straws' throughout the year.  Maybe your mom or grandmother did as well?

My sister and I followed the same tradition as we started our own families, we would decorate the cookies in all sorts of pretty ways  and sometimes with colored cookie dough ~  They are a perpetual favorite and always look so festive on the cookie tray.



Sadly, my cookie press finally went kaput after many years of use, so when I saw good reviews about this set made by OXO I was compelled to replace my old Mirro metal version.  Plus, I fell for the pumpkin disk in the Autumn set. :)
OXO's great reputation and all of the unique disk motifs,  its' ease of use and care sold me. 

The press comes with 12 decorative disks; all of the traditional ones I remember -
snowflake, heart, wreath, tree, buttercup, daisy, etc. as well as some, new to me (all really cute!) :
shell, sunflower, fleur de lis, bear (little teddy bear!), leaf, butterfly
See more about the press and other disks below.


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Of course you can use any cookie press or disk to make these delicious cheese straw crackers, follow your favorite recipe or choose the one I favor (it's over on my recipe blog, link below.)
This is my favorite recipe for a savory cracker using the cookie press.

Like most all Spritz-type cookies the recipe is really simple,  just a bit more involved than a shortbread dough.  
But for the cheese crackers I jazz mine up a little by adding 1/4 teaspoon dry mustard powder and 1/4 teaspoon Turmeric (it adds a very subtle warm flavor and nice color.)
Sometimes I mix it up by using Smoked Paprika (as I did this time) instead of plain sweet paprika.  If you like them spicier, increase the amount of cayenne pepper, or hot paprika.



Tip for crispy crackers:
I like these crackers to be crisp, but not brown, so after baking and cooling all of the batches,  I place them in a single layer on the baking sheets and place in a 175ºF oven for a several minutes until they dry out a little, they will crisp even further after cooling. Keep an eye on them while they're in the oven so they don't turn dark. 
Alternately you can place in your oven set to 'warm',  or the lowest temperature available and do the same.  
Either way you choose, do watch them as ovens vary.
When the crackers are crisp, I turn off the oven and leave the oven door open just a bit until the crackers are completely cool, then store in airtight containers for up to a week or so.
These are really good served on the cheese/fruit tray or along with soup or a salad. They make a nice gift from the kitchen, too.
If you give them a try, I hope you enjoy!
A printable version of the recipe and tips can be found on my recipe blog by clicking this link.





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Additional Disks for the OXO Cookie Press
Also available separately are two sets of additional seasonal disks, (six disks in each set):  
OXO Good Grips Cookie Press ~ Autumn or Springtime ~ Disk Sets
The Autumn set includes:  Spider, Web, Owl, Turkey, Leaf and Pumpkin
The Springtime set includes: Cherry Blossom, Rose, Love, Double Heart, Shamrock, Bouquet

(You can click the link above to learn more)

Thanks for coming by today, friends.
Bon Appetit!
~m.


Note:  The folks at OXO don't know who I am, (no compensation from them.) I'm just sharing a product I like... I hope you like it, too.  :o)

Summer is Jam Making Time

I believe homemade is the best!
We had several fruit trees in our backyard while I was growing up, my grandpa and my dad planted them soon after Mom and Dad bought our house which was a couple of years before I was born.
The suburban land there was fertile, located in what was once called "The Valley of the Hearts Delight" in Santa Clara County, California.
Known then for its prolific fruit orchards and farmland, it is known as the (original) Silicon Valley today.
The Valley of the Hearts Delight  ~ the name sounds so much sweeter to my ear than 'Silicon Valley' (and those days were sweeter, as well.)
My parents also nurtured our vegetable garden, plus chickens and rabbits in our backyard plot. But that is another story for another time...
The crops were incredibly abundant from just those few  backyard trees, and what fruit we didn't eat fresh my folks either canned or made into into jam.
Apricot, Plum, Peach and Strawberry were my favorites. My parents canned the jam in 16 ounce jars.
These days I use the  8-ounce capacity jars ~ more manageable for smaller households.



We enjoyed that delicious jam throughout the year, on toast, pancakes and waffles from the good old waffle maker. I think one of my favorite meals was having 'breakfast for dinner' ~ what a treat, especially for my sister, brother and me.



When I married and we began our own household, I continued the tradition nearly each summer since then.
 I can probably count  --on one hand-- the number of  summers that I have missed making jam for one reason or another  through the years.  And during those years I was always  thankful when my family would share what  they had "put up" with us.



I usually always made traditional jam, but then sometime in the late 1960's to early 1970's the innovative idea of making Freezer Jam and Refrigerator Jam became popular.  Made with less sugar and with a shorter cooking time it brought jam to a new level ~ fresher tasting and not cloyingly sweet. I love it!



That was when we lived in the "city".
I still enjoy the freezer/refrigerator jam, but these days I usually make only a couple of jars of that kind for just two of us.  
Living out in the country-side we  occasionally frequently face power-outages at any time of the year. It's risky to invest all of the jam to the freezer  or refrigerator; so I find it safer to can most of it in the  traditional way (hot water bath) so it is shelf stable.  


Most recently I made red raspberry jam ~ which I dearly love for its intense color, flavor and deep, delightful perfume.  However, some that I cook for cannot tolerate the seeds so for the past couple of years I began straining the seeds out ~ it takes a little more time, but the results are so worth it. Pure raspberry goodness.



You can just press the slightly cooked berries through a medium-fine mesh sieve by pushing through with the back of a wooden spoon, or use a food mill, then proceed with your favorite jam recipe.  
I always trust the recipes that come in the pectin packages.  You can find pectin in most well stocked grocery stores.  (Pectin is a natural ingredient to thicken jams, jellies, made from apples.)

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For a good tutorial on traditional jams, low sugar, lower sugar and no-sugar jams, click here.
Please note: The only thing I disagree with is -- I would advise against is using a "non-stick" coated pot for cooking the jam.  
Cooking surfaces such as  stainless steel, porcelain coated cast iron, or  natural copper are my cooking vessels  of choice for jams, jellies, preserves, etc.

You probably know, if you have made jam, there might be a little left over when making a batch.    Cook's Treat!  
I love to have it on warm toasted bread (butter is optional for some, but not for me!) A length of warm, toasted baguette is superb... (it must be the French in my blood...)

It's soo good and the aroma of jam simmering on the stove takes me right back to my  childhood summers. The little bit of left over from the jam making process has the same effect.
:o)
The wild blackberries which grow on the property have been picked and I'll be making seedless Blackberry Jam next. Photos to follow if I have a chance.


It's wonderful of you to have stopped by, please say 'Hi!'
I love to read your comments and enjoy hearing your thoughts.
xo~ mari

Snowflake Peppermint Bark ~ Redux

A redux, by request ~ Thank you friends!

Peppermint Bark Snowflakes
(make them any shape you like by using
other molds or filling various cookie cutters.)

You can also just make the recipe on a silicone pan 
liner (such as silpat®), then break into irregular
shards.

Wilton's has instructions to make shaped peppermint
bark ~ HERE.

The process is simple using the typical Peppermint Bark recipe. 

Choose your favorite type of chocolate; milk, semi-sweet, dark etc., 

white chocolate, crushed peppermint candies (or candy canes), 

a small amount of vegetable oil, 

and a few drops of Peppermint extract.

But instead of spreading the chocolate layers on a sheet pan, 

I  placed the melted chocolate (spiked with a couple of drops 

of peppermint extract, optional) in a silicone mold. 

First the dark layer and placed in the refrigerator until firm.

The melted white chocolate is spread on top of the dark layer 

and sprinkled with larger pieces of crushed peppermint, 

then back into the fridge to harden. 

As soon as the chocolate is firm the candy snowflakes 

are pushed out of the flexible silicone mold with no problem.

I used a small cookie scoop to portion the melted chocolate into 

the molds with a minimum of mess, that worked really well. 

Something that I found useful was to use a toothpick to 

swirl through the chocolate in the mold to help move 

it into the mold's details.

Stacked into little cellophane bags, or candy tins I think 

these would make a great little gift from your kitchen.  

If you try them I hope you have fun and enjoy them too.

I used a small cookie scoop to portion the melted chocolate into 

the molds with a minimum of mess, that worked really well. 

Something that I found useful was to use a toothpick 

to swirl through the chocolate in the mold to help move it 

into the mold's details.

Stacked into little cellophane bags, or candy tins--

I think these would make a great little gift from your kitchen.  

If you try them I hope you have fun and enjoy them too!

Happy Holidays!

Sweet and Salty Mixed Nuts

It happens every year ~ I buy more nuts than I actually need for holiday baking... 'just in case'.  I bag and seal the excess and store them in the freezer.  By mid-summer it occurs to me that I better figure out a way to use them up before the next holiday season.

I don't do as much baking in warm weather, but we do like to have smaller meals, and sometimes just a nibble . . .

A little treat to go along with cool, refreshing beverages when it's just too hot to eat ~ or cook.

A particular favorite here is icy water with a twist of lemon or lime, it's so refreshing.

Though this recipe is new to me, it's been around since at least the early 1990's.  It is an adaptation from those served at San Francisco's Fog City Diner.  

They only take a few minutes to put together, and that can be done in the cool of the morning. 

The bonus is there is no need to turn the oven on ~ no baking or roasting involved. The preparation is a simple 3 step process; put the nuts in a pot of water, bring it to a boil then drain. Toss with some powdered sugar (confectioner's sugar) and shallow fry for just a couple of moments in an inch or two of vegetable oil, then drain and place on a baking sheet, sprinkle with kosher or sea salt and allow to cool.  As they cool they crisp up very nicely.

And they'll be all ready to enjoy with your favorite cold drink as the day heats up.

They are exceptionally good!  

The bad thing is, they are addictive.

You can use your favorite type of nut, or mix up any combination you like ~ I used almonds, cashews, hazelnuts and pecans.

This one is definitely going into my 'keeper' file.

If you like nuts, I hope you'll give this one a try ~ and keep it in mind for your next party or get together.  They would make a fine little gift from your kitchen, too.

If you would like a printable copy of the recipe ~ you'll find it HERE on my recipe blog.

Thank you for coming by today!

Peppermint Bark Snowflakes

Peppermint Bark Snowflakes
(make them any shape you like by using
other molds or filling various cookie cutters.)

You can also just make the recipe on a silicone pan 
liner (such as silpat®), then break into irregular
shards.

Wilton's has instructions to make shaped peppermint
bark ~ HERE.

The process is simple using the typical Peppermint Bark recipe. Choose your favorite type of chocolate; milk, semi-sweet, dark etc., white chocolate, crushed peppermint candies (or candy canes), a small amount of vegetable oil, and a few drops of Peppermint extract.

But instead of spreading the chocolate layers on a sheet pan, I  placed the melted chocolate (spiked with a couple of drops of peppermint extract, optional)
in a silicone mold. 

First the dark layer and placed in the refrigerator until firm.

The melted white chocolate is spread on top of the dark layer and sprinkled with larger pieces of crushed peppermint, then back into the fridge to harden. As soon as the chocolate is firm the candy snowflakes are pushed out of the flexible silicone mold with no problem.

 I used a small cookie scoop to portion the melted chocolate into the molds 
with a minimum of mess, that worked really well. 

Something that I found useful was to use a toothpick to swirl through 
the chocolate in the mold to help move it into the mold's details.

Stacked into little cellophane bags, or candy tins these
make a great little gift from your kitchen.  

If you try them I hope you have fun and enjoy them too!

Happy Holidays!

Crazy-Good Spiced Nut Mix

When I hear David Lebovitz's name mentioned, I usually associate it with dessert recipes as he is a former pastry/dessert chef with Chez Pannise restaurant, among others,  as well as the author of some remarkable  desserts/sweets cookbooks.  Yes!


But there is way more to the man than that ~ besides the four wildly popular books on desserts he has written, he also is the author of one of my favorite blogs:

http://davidlebovitz.com/

I adore his writing style and sharp yet subtle wit, as well as his marvelous photography and great recipes.

The recipe for this nut mix is from his book
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City ,
a highly entertaining read about his life in Paris since moving from the U.S. 
 

Bonus Alert~ throughout the book David shares over 50 of his recipes for appetizers/snacks, main dishes, sides and glorious desserts. I love that!

When I read about this spiced nut mix I knew I wanted to make it right away.

The combination of seasonings (brown sugar, maple syrup, cinnamon, unsweetened cocoa powder, chili powder or smoked paprika and coarse salt) may seem a little odd; but trust me this combination is perfection.


David has the proportions of the spices calculated concisely so no one flavor dominates ~ a seductive combination of slightly sweet, salty... and other rich flavors which defy identification--- but it all just works seamlessly ---
I can't describe it, you simply must try them for yourself ! 

The recipe could hardly be more simple ~ toast the raw nuts of your choice, and while the nuts are in the oven mix up the seasonings in a large bowl.  Then toss the warm nuts with the seasoning to coat thoroughly, mix in the pretzel twists and return to the oven for 15 minutes. 

And that's all there is to it. 


The seasoning ingredients meld into a glaze while roasting, adhering to the nut mix  in a most delightful way ~ once cool break into clusters and serve. They keep up to 5 days or so, stored airtight at room temperature. 


These would make a perfect little gift from your kitchen.
If you try them, I hope you like them!

If you would like a printable copy of the recipe,
please visit the Once Upon a Plate recipe blog HERE.

Thank you for stopping by to visit today;  I truly appreciate any comments you would like to share.

Clementine (or Orange) - Flavored Vodka and Liqueur

Note:  GIVE AWAY detail at end of this post!

This recipe is based on one from the cookbook
 Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon. 


Karen's recipe uses oranges, but I used Clementines ~ and I also suggest a couple of optional additional ingredients for the liqueur recipe. 

Coincidentally, my friend, Pam on her wonderful blog "Sidewalk Shoes" recently shared the same recipe.  I'm not surprised we were thinking along the same lines as we seem to have very similar taste when it comes to food.  If you're not familiar with Pam's blog I hope you'll go check it out.

Note:  The liqueur makes a great little hostess gift when poured into a pretty bottle and topped with a bow or wrapped in clear cellophane.

You may enjoy the flavored vodka in your favorite cocktail, or take it a step further by adding a simple syrup (as well as the optional Grand Marnier and Mandarin Vodka)  and allowing it to age into a delightful liqueur.

Clementine (or Orange)-Flavored Vodka


1 quart inexpensive vodka
5 or 6 sweet Clementines, or 4 sweet oranges (Navel or Valencia) Organic if possible
1 large jar with tight fitting lid


Wash and dry jar and lid.  Wash fruit and cut each into 4 to 6 slices. Place fruit in the jar and pour vodka over. Tighten lid and store in a cool, dark place for two weeks, shaking the jar once a day. Strain the liquid through a fine mesh sieve or a cheesecloth.  Return the vodka to a jar, and put it back in it’s cool, dark place to age for 3 weeks to mellow the flavor.

Clementine (or Orange) Liqueur


1 cup sugar
1 cup water
4 cups clementine (or orange)-flavored vodka  from recipe above.


Optional:  1/4 cup Mandarin flavored Vodka,  1/4 cup Grand Marnier or other Orange liqueur


To make simple syrup :  In a saucepan combine sugar and water, place over medium heat, until the sugar dissolves, stirring occasionally.  Remove from heat, set aside to cool completely.


Pour the flavored vodka into a jar, add 1/2 to 3/4 cup of the simple syrup (and optional ingredients if using), taste.  If you prefer a sweeter liqueur add more of the simple syrup to taste. Secure lid tightly, label jar and store in a cool, dark place for 4 to 6 weeks.

For a printer friendly copy of the recipe, please CLICK HERE to link to the  Once Upon a Plate  recipe blog.

Thank you for visiting today. 
Please visit Designs by Gollum to see more of Foodie Friday.


~  GIVE AWAY DETAILS ~

CLICK HERE