This August I did the European thing and I took the month off. Unfortunately, I was not at the French Riviera or spending the month traveling through Europe. I did what is considered very homebody. I tended to my garden.
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As I have expressed on my blog many times, I love cookies. I always make them as an easy transportable dessert. The dough is easy to freeze, and depending on the cookie they can be non-fancy and inexpensive to very fancy and a bit more pricey. The bonus however, is that I am able to make them bite size.
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The cookie can be such a simple dessert, but it is always a favorite. I love the simplicity of a cookie. Flavors of the cookie can be eclectic. You have the classic chocolate chip, peanut butter and sugar cookies and then you have the more advanced filled cookies, but a cookie will taste fantastic when both the flavor and texture come together to create your personal cookie heaven. The Almond Crescent Cookie is one of these cookies. The texture and flavor make me eat them like popcorn.
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I am raising my hand to announce, I do not love brownies! Cookies yes. Fruit Pies are my passion. Tea Cakes and Pound Cakes are so delightful after a meal or even as a breakfast pastry. Of course I have to add Coffee Cakes to the mix of things that I love. Brownies however, brownies are not my favorite. I am not too sure why. Maybe its because I have NEVER mastered the perfect brownie. I have worked in a few bakeries and catering places and all of them made brownies. I always liked the brownies we made at these places, but I never had the feeling of "I have to have a brownie today!"
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When it comes to cookies, I find myself going for either chocolate chip or a simple sugar cookie with powder sugar. Simplicity in my mind tastes better than the elaborate. However, when I start to experiment with cookies and I study various recipes, ideas come to mind. I love this stage of my recipe testing. I start to think of flavor combinations and texture. A lot of what people eat is not just about flavor, but about texture. People remember the mouth feel of food just as they remember the flavor. I bet there is a food that you won't eat because of the texture. You say to people I don't like avocados and partly its because of the taste and maybe lack of flavor, but it is also the texture of the food. Anyway, when I create and test recipes, texture definitely plays a role in the recipe.
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I am not a cake person. When I was at culinary school, there were people that lived for cake. Decorating cake, eating cake, cake was their life. For me, that was not the case. You will never find me decorating a cake. If I had the choice cake or pie, I would choose Blueberry pie with a side ice cream.
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I love Plum Wine. I love Plum Cake. I love Plum Juice. So, when I decided to tackle another recipe from the Recipes Remember cookbook by June Feiss Hersh. I knew I wanted to do the Plum Cake. I was so excited, I went out and bought pounds and pounds of plums. My refrigerator was full of plums. So, now it was time to tackle this recipe! First, I need to tell you about Hela Fisk's story.
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As I continue the recipes of Recipes Remembered, by June Feiss Hirsch I just fell in love with Peri HIrsch's Walnut Cookies.
I did a bit of a twist using not just walnuts, but chocolate chips and other kinds of nuts. My personal favorite, the pistachio.
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Star Butter Tea Cookies. They are not just for Tea Time!
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As some of you may know, I have been writing about Holocaust survivor's recipes, from the cookbook Recipes Remembered by June Feiss Hersh. Some of the recipes I have played with and changed around, but some I have left as is, as they perfect. Ruth Goldman Tobias's Orange Sponge Cake is perfect!
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Fresh or Frozen or Both For the Mixed Berry Tart
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Delicious Hungarian Cookies!
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Aunt Sid's Mandelbrodt! Who can resist the Jewish Biscotti!
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Crown Cake - Eat Like Royalty
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