- 2 1/2 t dry yeast
- 1/2 c milk, heat to 115
- 4 c all purpose flour
- 1 1/2 c unsalted butter
- 4 eggs, beaten
- 4 T sugar
- 1 t salt
- Decorating sugars
Dissolve yeast in milk and set aside. Mix sugar and salt into flour. Cut butter into flour mixture until it resembles course crumbs. Mix eggs and yeast/milk mixture together. Make a well in the center of the flour mixture and add the yeast/milk/egg mixture. Mix well and knead a few times. Wrap in wax paper and a damp tea towel and refrigerate overnight.
Grease about 50 clothespins with vegetable shortening. Set aside.
Preheat oven to 300º F.
Divide dough in half. On lightly floured surface roll each half into an 8″ wide X 20″ long rectangle. Dough will be about 1/8″ thick. Cut off rough side edges and set aside to roll again later. Cut rectangle in to 3/4″ strips and roll onto clothespin with floured side on the clothespin, overlapping edges. Do not wrap to “shoulder” of the clothespin as removal is difficult. Set rolled curls aside to warm a bit as this helps decorative sugars to adhere a bit better. Prepare all cookies.
Gently roll cookies in sugars. Roll with the swirl so you don’t uncurl the cookie. Place seam side down on parchment lined baking sheet. Double pan and bake 30 minutes until just golden on the bottoms. You can prepare filling while cookies bake.
Cool on wire racks for a few minutes and gently remove each cookie from the clothespin. Eat one. Let the rest cool to room temperature.
- 1 cup sugar
- 1 cup salted or unsalted butter divided in two
- 1/3 cup milk
- 1 1/2 teaspoon vanilla (Penzy’s double strength)
- 1 cup whipping cream
Heat sugar and 1/2 cup butter in a saucepan just until butter melts. Place in mixer bowl. Add milk and vanilla. Beat at high speed until mixture combines, about 10 minutes. It will look curdled at first. Add whipping cream and continue to beat at high speed. Add 1/2 cup butter a small piece at a time until the mixture becomes a fluffy frosting. This filling is a bit fussy to make but worth it for the taste. You could opt for your favorite Italian or French buttercream or stabilized whipped cream.
Fill the curls. Immediately eat them. Refrigerate or freeze those that aren’t eaten within an hour of filling. Refrigerate for up to ten days. They freeze for months – which makes the sugar rush last longer.
Merry Christmas and EVERY other holiday that happens this time of year!
Ancient, created thousands of years ago in Korea, kimchi is the perfect gut flora food. Fun to make, it’s really delicious, even if it does smell a bit farty as it cures.
Market List: Napa Cabbage, Daikon, Bok Choy, Carrots, (Pea pods, snow peas, peas, seaweeds, – choose your own added vegetables.) Ginger, Garlic, Onions (green/yellow/white), Leeks, and/or shallots, red hot peppers (fresh dried or in a sauce just be sure no preservatives). Preservative free Fish Sauce (Naum Plum) if you like. Have FUN!
YUMMY sauerkraut is so easy to make. Besides just scooping it out and eating it, I add it to my salads, as a garnish for soups, and as an extra in my wraps. All you need is cabbage, sea salt, a crock or a glass jar, something to weight the cabbage under the brine and a cloth to cover it. I like about 1 part red cabbage to 3 parts green because it is just so brilliantly pink when it’s done. My KRAUT GURU’s book WILD FERMENTATION (Sandor Ellix Katz) is the best bedtime read. Next up, I’m trying – MISO and Summer Half Sour Pickles.
The other book that keeps me up nights digesting it (LOL) is THE GOOD GUT by Justin & Erica Sonnenburg, PhDs.
Photo – Merci, Kathy Thompson!
ORGANIC INGREDIENTS, PLEASE.
2 large 1.5″ diameter leeks
Cut off roots and trim leaves leaving 3″ of dark green.
Halve them lengthwise and wash thoroughly.
Cut into ribbons about 1/2″ wide.
Leeks are banked with earth as they grow to create the
delicate white root ends. You can plant the trimmed root and it will grow a new leek. Save the tops for a soup or a stir fry.
You can prepare the vinaigrette as the leeks cook.
Bring 1 quart of water to a boil.
Add 1/2 t. sea salt.
Add leeks and simmer for 15 minutes until they are just translucent and tender. You’ll need to tend these as they cook. If you overcook they will be mush. If you overcook them then save them for something other than Leeks Vinaigrette. Maybe a leek puree topped with tiny carrots.
Have a bowl of ice and water ready to chill the leeks once they are done. Drain the tender leeks reserving the liquid to drink now or later. It’s delicious hot and cold! Place the drained leeks into the ice water and let chill thoroughly. Drain but leave them moist as the water helps to dilute the vinaigrette a bit.
Vinegary things’ sourness is influenced by the vinegar type and is a personal preference so before you add the leeks to the vinaigrette, taste it.
In a bowl large enough to hold the leeks, mix together:
1/4 c. olive oil
2 T. champagne or white wine vinegar
1/4 t. garlic salt or a tiny clove of fresh garlic and a dash of salt
1 dash of freshly ground or FRESH white pepper (or more to your taste – it’s powerful if it’s fresh)
1/2 t. Dijon mustard – I do not add as I think it masks the delicate leek flavor.
Add the drained leeks and toss gently. Place in a GLASS or CERAMIC covered dish and refrigerate for at least four hours and up to 8 hours. No metals or plastics please as they influence the flavors. A Ball jar with an enamel lid works too.
Place eggs in saucepan and cover with cold water. Add 1 T vinegar. Bring to a gentle simmer. Simmer for 45 seconds then plunge into cold water to stop the cooking. These are tricky to keep a gooey yellow so you might just let them cool to room temperature and be happy with whatever the yolk decides to do. The shells are so beautiful – so I just clip off the top of the egg and set it into the nest.
THE FUN PART – ASSEMBLY
Select lovely little dishes. I like square dark dishes for the contrast. <$2 at World Market. In each dish swirl a nest of leeks, top with a clipped quail egg, a few capers, a bit of sunflower seeds for crunch.
I think they’d be delightful in petit cupcake liners and then placed in one of those ceramic egg cartons. I will try to get a photo of that next time!
Let rest at room temperature for at least 30 minutes and up to an hour before serving.
See my blog about how to cook beans. Cook your beans. You’ll have 3 cups of beans. With a slotted spoon scoop the beans from the broth. Reserve broth! You now have beans for three different meals.
Great Northern Bean & Potato Salad (Great as a wrap filling, too)
- 1.5 c cooked beans
- 1/2 c cubed cooked potatoes
- 1 T diced red pepper
- 1/4 c diced yellow pepper
- 1/2 c barely steamed broccoli pieces
- 2 T minced leek
- 1/2 c diced purple cabbage
- 2 T diced celery
- 2 T minced parsley
- 1/3 c extra virgin olive oil
- 2 T lemon juice
- 1 T Braggs vinegar
- 1 t Dijon mustard
- 1 t maple syrup
- 1 t herbes de provence
- 1 t curry powder
Mix dressing ingredients above and toss with beans, veggies and parsley. Add sea salt and fresh black pepper to taste. Garnish with beets.
- 1/2- 1 c cubed beets Sauté in 1 T each water and olive oil; add 1/2 t herbes de provence and 1 t balsamic vinegar. Cook until all liquids evaporate and beets caramelize a bit. Serve on the side or as garnish. Beets can overpower the other flavors if mixed in.
Bean Green Soup
- 4 c water or vegetable stock or add vegetable bullion to the water
- 1/2 c chopped onion
- 4 minced garlic cloves
- 4 c mixed cruciferous greens
- 2 carrots diced
- 1/4 c chopped parsley
- 2 t minced fresh rosemary
- 4 medium potatoes cubed.
- 1 c cooked great northern beans
- 2 T ghee
- lemon juice
- sea salt and pepper to taste
- Garnish: 1/2 c yogurt mixed with 2t Maple syrup and 2T water
Place water or both in saucepan and add all ingredients. Cook for about twenty minutes. Puree with an immersion blender and swirl with yogurt.
Bean Stock Pot
Bean broth from cooking great northern beans – should be about 3 to 4 cups.
Vegetables of your choice, I like celery, carrots, onions, leeks, cabbage, zucchini, potatoes, a clove of garlic. Fresh greens (kale, spinach, collards) to add right before serving along with the remaining beans – about 1/2 cup beans.
Herbs of your choice – parsley, rosemary, thyme, bay leaf & sea salt and black pepper.
Serve with crunchy pumpkin seeds and or a touch of Parmesan.
Voilà Bean Bliss!