Food52's Automagic Holiday Menu Maker
Food52's Automagic Holiday Menu Maker
Choose your holiday adventure! Our Automagic Menu Maker is here to help.
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14 Comments
ChefJune
December 9, 2016
Wow Sarah, what a fabulous article! I love sugar cookies but I swore off rolling them out years ago. Thanks for some great new ones all in one place! My current favorites are Fresh Lime Sugar Cookies that I cut from a log. I guess I should post that, huh?
Alexandra S.
December 8, 2016
The search for my 18 new favorite cookies has begun. Thank you, Sarah! These all sound incredible.
AntoniaJames
December 8, 2016
There is never enough - if any! - citrus on your standard American plate of holiday cookies, so years ago I started making these, and these alone, for my December sugar cookies: https://food52.com/recipes/2251-st-clement-s-orange-and-lemon-cookies During the rest of the year, a log of the dough in the freezer provides great spur-of-the-moment slice and bake cookies.
My latest upgrade is to use leftover syrup from making candied orange peel (which I do in late October every year for 2 dozen+ mini-panforti I bake and send/give to family and friends) to brush the cookies before sprinkling with zest + sugar. I candy my orange peels with cinnamon, cloves and brandy-- an idea from a Food52 recipe -- using Russ Parson's method in "How to Pick a Peach".
Lack of citrus problem solved! ;o)
My latest upgrade is to use leftover syrup from making candied orange peel (which I do in late October every year for 2 dozen+ mini-panforti I bake and send/give to family and friends) to brush the cookies before sprinkling with zest + sugar. I candy my orange peels with cinnamon, cloves and brandy-- an idea from a Food52 recipe -- using Russ Parson's method in "How to Pick a Peach".
Lack of citrus problem solved! ;o)
Sarah J.
December 8, 2016
Love that tip! Thanks for sharing! What else do you do with the leftover syrup?
AntoniaJames
December 8, 2016
Positively wonderful for soaking a lemon ricotta cake I make in loaf tins and keep in the freezer (including mini-loaves for The Hubster). I thaw the cake on the counter then warm it in the oven, using the same foil; when it's warm, I get the syrup really hot, poke holes in it, and drizzle it on while both are warm.
Also, a first cousin to affogato -- I pool the syrup in the bottom of a champagne glass, put a scoop of good vanilla ice cream on it, pour over rum, Courvoisier or Cointreau to order, and sprinkle with freshly grated nutmeg mixed with freshly grated orange zest, for one of my favorite "Cheat Code" wintertime dinner party desserts (once things are warm and jolly from the food, friends, and wine). Chocolate biscotti on the side.
Stir it into the cream used to soak this yeast-dough coffee cake: https://food52.com/recipes/32105-german-style-cream-baked-coffee-cake
Flavor the custard for Devonshire Pudding https://food52.com/recipes/31847-devonshire-pudding
Spike with Cointreau and drizzle over sliced orange rounds (use blood oranges and cara cara oranges; shingle them, alternating, on the serving plate) for a light dessert after a rich holiday meal.
Substitute for the jam in this old-school sherry sauce: https://food52.com/recipes/32024-amontillado-dessert-sauce
Those are just a few ideas - really, the tip of the iceberg. I make extra syrup to have plenty on hand. Of course, if you're not candying orange peel, you can just make the syrup and steep a handful of zest (pulled, not grated, pleased) with the spices and brandy. I'd let it sit overnight, at least, for full flavor. ;o)
Also, a first cousin to affogato -- I pool the syrup in the bottom of a champagne glass, put a scoop of good vanilla ice cream on it, pour over rum, Courvoisier or Cointreau to order, and sprinkle with freshly grated nutmeg mixed with freshly grated orange zest, for one of my favorite "Cheat Code" wintertime dinner party desserts (once things are warm and jolly from the food, friends, and wine). Chocolate biscotti on the side.
Stir it into the cream used to soak this yeast-dough coffee cake: https://food52.com/recipes/32105-german-style-cream-baked-coffee-cake
Flavor the custard for Devonshire Pudding https://food52.com/recipes/31847-devonshire-pudding
Spike with Cointreau and drizzle over sliced orange rounds (use blood oranges and cara cara oranges; shingle them, alternating, on the serving plate) for a light dessert after a rich holiday meal.
Substitute for the jam in this old-school sherry sauce: https://food52.com/recipes/32024-amontillado-dessert-sauce
Those are just a few ideas - really, the tip of the iceberg. I make extra syrup to have plenty on hand. Of course, if you're not candying orange peel, you can just make the syrup and steep a handful of zest (pulled, not grated, pleased) with the spices and brandy. I'd let it sit overnight, at least, for full flavor. ;o)
sydney
December 8, 2016
@AntoniaJames, Do you have a DEAD EASY way to make candied citrus peel? I don't have candy thermometer (and not buying one) and can't spend hours on candied peel, but I'd love to have it for a few things. Possible? I've melted sugar before successfully without burning house down. Thanks :-)
AntoniaJames
December 8, 2016
Also used the syrup in the glaze for Lebkuchen baked, iced, and shipped/delivered this week. ;o)
AntoniaJames
December 8, 2016
sydney, I have never used a candy thermometer and frankly, about 99% of the people who've candied orange peel over the years probably have not either. I'll post more details tonight or tomorrow, as my client work has been upgraded to a tsunami in the past 12 hours. The key point however is that you infuse the peels thoroughly and then make it sticky-chewy by spreading it on a cooling rack and letting it dry for at least 24 hours, or more. (I let mine go for over 2 days this year - super chewy, a great consistency for panforte.) I'll post more details later. ;o)
AntoniaJames
December 9, 2016
sydney, here is a good description of Parsons’ method
https://tobykitchen.wordpress.com/tag/candied-orange-peels/
I never time how long I simmer the syrup, or measure it after the simmer. I just get it going before I start my work on the oranges and let it gently bubble away until I’ve finished blanching the peel. As mentioned earlier, I simmer with cinnamon stick and cloves, and add brandy toward the end. As you can imagine, the oils from the peel in the air and the fragrant spices simmering make the whole house smell so inviting.
By not reducing the syrup as much as the recipe says, I end up with more at the end. The syrup is plenty sweet nonetheless. Remember, you are also coating the peel in sugar once they’re dry. Finally, if you scale down the recipe, you should not reduce the quantity of syrup ratably. I’d reduce by only about 25%. Better to have too much than too little. Have fun! ;o)
https://tobykitchen.wordpress.com/tag/candied-orange-peels/
I never time how long I simmer the syrup, or measure it after the simmer. I just get it going before I start my work on the oranges and let it gently bubble away until I’ve finished blanching the peel. As mentioned earlier, I simmer with cinnamon stick and cloves, and add brandy toward the end. As you can imagine, the oils from the peel in the air and the fragrant spices simmering make the whole house smell so inviting.
By not reducing the syrup as much as the recipe says, I end up with more at the end. The syrup is plenty sweet nonetheless. Remember, you are also coating the peel in sugar once they’re dry. Finally, if you scale down the recipe, you should not reduce the quantity of syrup ratably. I’d reduce by only about 25%. Better to have too much than too little. Have fun! ;o)
sydney
December 10, 2016
Many thanks, Antonia (!). I'll try it over the holiday and get my kids (teen boys) involved. :-)
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