Recipes – Page 2 – CathMarshall.com

Mom’s Cocoa Fudge

I got this recipe from my mother back when I was still a student. The first time Dan and I made this fudge, we let it boil too long and thus destroyed an enameled saucepan at the home of a former president of Yale University (where we were house sitting while the family vacationed at Martha’s Vineyard.) So I recommend using a candy thermometer.

2/3 c. powdered cocoa
1 3/4 c. sugar
1/8 t. salt
1 1/2 c. milk
1/4 c. butter
1 t. vanilla

Combine the cocoa powder, sugar, and salt. Place these in a heavy saucepan, and slowly stir in the milk. Using medium heat and stirring continually, bring the mixture to a boil. Keep the mixture at a slow boil, without stirring, until is reaches the soft ball stage (235° F) Remove from heat, then add butter and vanilla without stirring. Cool at room temperature to about 110° F. Beat by hand until the fudge just begins to lose some of its gloss. Spread quickly into a lightly buttered 8-inch square pan. When it has completely cooled and set, cut into squares.

Notes:

I like this fudge for the intensity of its chocolate flavor and for its texture, in which you can detect the crystallization of the sugar.
As you beat the fudge, it will begin to thicken. Once the fudge begins to lose its gloss, you need to get it into a pan quickly before it becomes too stiff to work with.

Caggionetti

There are many variations of filling for caggionetti, though the base seems to nearly always be ceci beans, chestnuts, or — most traditionally — a combination of the two. These are soft-cooked and then mashed together with the other ingredients. Most recipes also include cocoa powder, grated chocolate, or melted chocolate. Sweetness is provided by sugar, honey, or grape must. Other common ingredients are chopped nuts, candied citron, orange zest, and cinnamon.

After looking at various recipes and doing some experimentation, I’ve come up with my own version of caggionetti:

PASTRY INGREDIENTS
4 c. all-purpose flour
2/3 c. olive oil
2/3 c. white wine
1 1/2 tsp. baking powder
pinch of salt
cold water as needed

FILLING INGREDIENTS
5 oz. cooked ceci beans
2 Tbs. cocoa powder
1 tsp. instant espresso coffee powder
1/4 c. brown sugar
1/2 c. powdered sugar
3 oz. semi-sweet chocolate, grated or melted
2-3 oz. chopped walnuts
1/2 c. candied citron
1/2 – 1 c. chopped walnuts (2-3 oz.)
2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
1/2 tsp. orange oil
zest from one orange

Purée the ceci beans in a food processor, then add the other filling ingredients, processing as needed to evenly distribute. Set the filling aside.

Combine the flour, baking powder, and salt. Add the oil and wine, then knead, adding the cold water as needed to get a dough that holds together. Knead he dough for several more minutes to make sure the ingredients are well blended. On a lightly floured cutting board, roll out the dough as thin as you can get it. Cut out circles, place about 1/2 t. of filling on each circle, then fold over and seal the edges as you would a ravioli. Fry the cookies in hot Canola oil, turning once, until both sides are lightly browned. Remove to a plate or tray lined with paper towels for draining. Sprinkle with sugar while still hot.

Jam Dots

While these are sometimes referred to as “thumbprint” cookies, I call them “jam dots” because I use something other than a thumb to make the indentation that the jam goes into.

3/4 c softened butter
1/2 c sugar
1 egg
2 tsp vanilla
1 3/4 c flour
1/4 t salt
1 c finely chopped nuts (optional)

Preheat the oven to 375 degrees F (190 degrees C).
Mix together the flour and salt.
In a medium bowl, cream together the butter, sugar, egg, and vanilla.
Mix in flour a little bit at a time, then (optionally) add the chopped nuts. Mix until the ingredients are distributed and a soft dough has formed. Do not overmix.
Refrigerate the dough 15-30 minutes to firm it up.
Roll dough into 3/4 inch balls.
Place balls 2 inches apart on an air-cushion cookie sheet lined with parchment paper.
Use a round instrument to make a deep well in the center of each cookie and fill with ~1/4 teaspoon of preserves.
Bake for 15 to 17 minutes in the preheated oven, until the cookies just begin to brown.
Transfer from cookie sheets to rack for cooling.

Notes:

A. Adding chopped nuts results in a shorter and more tender crumb. Without the nuts, the cookies are tasty and sturdy. Making some dough with nuts and keeping some plain vanilla will add to the variety of a holiday tray.

B. I use the rounded end of a plastic honey server to make the jam wells. Making an even indentation helps to keep the jam from running over the edges.

C. I use air-cushion cookie sheets for these cookies because its difficult otherwise to bake the cookie through to the center without over browning the bottoms.

D. Even after setting up, the jam centers can be a bit sticky. Drizzling chocolate in thin stripes across the cookie tops will help to keep them from sticking together, as well as giving decorative flair.

Flourless Peanut Butter Cookies

1 cup peanut butter (crunchy or smooth)
½ to ¾ cup sugar (the lesser amount is necessary for crunchy peanut butter)
1 egg
1 teaspoon vanilla extract

Combine peanut butter, sugar, egg, and vanilla until well blended. Shape into 1” balls (or use 2 tsp scoop) onto an ungreased cookie sheet. Flatten balls in a crisscross pattern with a fork, or to make thumb-print cookies to fill with ganache.

Bake 8-14 minutes at 350º or until golden. Makes about 24 cookies.

NOTES

A. Use a mixer to combine the ingredients, but take care not to mix too long – the dough becomes stiffer as it is mixed.

B. Air-cushion baking sheets work well for these. They allow more even browning without the bottoms overbaking. Using these, allow 12-14 minutes for baking.

Powdered Sugar Icing

This flavorful, smooth, slightly translucent, shiny glaze is great for decorating sugar cookies or drizzling over other desserts.

2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
food color, if desired

Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.

Note: Originally found on the website of Better Homes and Gardens. I posted it here because it has disappeared from their website, and it’s a great recipe.

Royal Icing

8 oz. (weight) powdered sugar
2 1/2 tablespoons meringue powder or 1/8 cup pasteurized egg whites
3 teaspoons water
food coloring (optional)

Combine the powdered sugar and meringue powder or egg whites in a mixing bowl and add water drop by drop while beating on low speed. The amount of water you will need depends on whether you used the powder or the egg whites, and on the temperature and humidity in your kitchen. So add the water slowly and do not let the mixture get runny. Beat the mixture until it holds a trail on the surface for five seconds when you raise the mixer from the bowl. If you like, you can tint the icing with a few drops of food coloring. Makes 3 cups.

Note: Don’t use raw egg whites as they may carry Salmonella. Purchase a small carton of pasturized eggs whites from the refrigerator section of a grocery store or use meringue powder.

Blender Hollandaise

Ingredients

3 egg yolks
1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
hot sauce to taste (I use 1/2 tsp of Franks)
1/2 cup butter (1 stick)

Directions

In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted, hot and bubbling. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the container holding it in a pan of hot water.

For cherry-almond, use frozen cherries, cherry jam, lemon extract, and almond extract.

Category: Recipes