Homemade Mallomars

Mallomars have been one of my family's favorite cookies dating back several generations.  With a few sprinkles or toppings, they become the most perfect holiday treat.

'Adapted' Mallomars:

For the cookie base:

3 cups all-purpose flour

½ cup sugar

½ tsp. salt

¾ tsp. baking powder

3/8 tsp. baking soda

½ tsp. ground cinnamon

12 tbsp. unsalted butter, slightly chilled

3 large eggs

For the marshmallows:

¼ cup water

¼ cup corn syrup

¾ cup sugar

1 tbsp. powdered gelatin

2 tbsp. cold water

2 egg whites, at room temperature

¼ tsp. vanilla extract

For the chocolate glaze:

12 oz. semisweet or dark chocolate, coarsely chopped

2 oz. of cocoa butter or vegetable oil

Directions: To make the cookie base, in the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients and mix on low speed to blend. Add the butter and mix on low speed until sandy. Whisk the eggs together in a small bowl, then add to the dough and mix on low speed to incorporate. Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days). When ready to bake, preheat the oven to 375° F. Grease a cookie sheet, or line sheet with parchment paper or a silicon baking mat. Roll the dough out to 1/8″ thickness on a lightly floured surface. Use a 2-inch round cookie cutter to cut out rounds of the dough and transfer them to the prepared baking sheet. Bake for about 10 minutes or until light golden brown. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

To make the marshmallow, combine the water, corn syrup and sugar in a medium saucepan and bring to a boil. Meanwhile, sprinkle the gelatin over the cold water in a small bowl. Set aside and let dissolve. Continue heating the sugar mixture in the pan until it reaches the soft-ball stage (235° F on a candy or instant-read thermometer). Remove the syrup from the heat, add in the softened gelatin, and mix to combine. In the clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Pour the syrup and vanilla extract into the egg whites and continue whipping until the stiff peaks form. Transfer the mixture to a pastry bag and pipe dollops of marshmallow onto the cooled cookie bases. Let set at room temperature for 2 hours.

To make the chocolate glaze, combine the chocolate and the oil in a heatproof bowl set over simmering water. Heat until the chocolate is completely melted and a smooth glaze has formed. Place a cookie a a time onto a fork, spoon the chocolate glaze over the top until the cookie is covered, and gently shake off the excess. Transfer the glazed cookies to baking sheets lined with wax paper, garnish as desired, and let the glaze set.

Source: adapted from Use Real Butter, originally from Gale Gand of Food Network

PC: Annie's Eats

Filet of Beef Sandwiches

After a short walk through Chelsea Market, I left with a small bag that produced LARGE flavors:

The contents: a fresh loaf of 9-grain bread, a lb fillet of beef, mixed greens, red onion, bottled horseradish, and asparagus

The meal:

Filet of Beef Sandwiches with Horseradish Sauce topped with arugula

Mixed Greens Salad with Red Onion, Dates, Pear, and Parmesan (tossed in a homemade balsamic dressing)

Roasted Asparagus (a veggie staple for me)

The grade: A+

*These sandwiches could also serve as a great appetizer for the holidays or any time of year.

Holiday Desserts

Eggnog Cheesecake

Magnolia Bakery's Banana Pudding: (recipe provided below)

Coconut Layer Cake

Dark Chocolate Buche De Noel:

Crunchy:

Key Lime Meltaways: (recipe below)

Mini Pecan Pies:

Old-Fashioned Gingerbread Cookies: (have fun with the decorations)

Recipes:

Magnolia's Famous Banana Pudding

 1 (14-ounce) can sweetened condensed milk

1 1/2 cups ice cold water

1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)

3 cups heavy cream

1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)

4 cups sliced ripe bananas [Use the kitchen measurement convertor -- LR]

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

Key Lime Meltaways:

Yield: 5 dozen

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 cup confectioners’ sugar

Grated zest of 4 tiny or 2 large key limes

2 tablespoons freshly squeezed lime juice

1 tablespoon pure vanilla extract

1 3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)

2 tablespoons cornstarch

1/4 teaspoon salt 1.

In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy. 2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined. 3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour. 4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. 5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

PC: My recipes, Magnolia Bakery on Flickr,Martha Stewart,  Go@Home, Bakerella, 101 Cookbooks

My Hanukkah Meal Afterall

So I know I posted a beautiful Hanukkah menu last week, but I took a different route since I was only cooking for two and missed the boat for brisket.  (You really have to start preparing a day before you want to serve it)

The meal:

Celery Root Soup with Apples and Mini Potato Latkes

Bone-in Sirloins (from my favorite butcher Dickson's at Chelsea Market) and Pumpkin Kugel

Meal: A+

Soup:

Entree:

The Kugel:

Celery Root Soup with Apple and Potato Latkes:

Ingredients:

3 medium leeks (3/4 lb) white and pale green parts only

1 tablespoon olive oil

1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces

Sky's addition: 1/2 cup diced celery

3 cups water

1 3/4 cups reduced-sodium chicken broth

1 Granny Smith apple

3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)

1/3 cup inner celery leaves

1 teaspoon salt

1/4 teaspoon black pepper

Optional: 1/2 cup half-and-half

Preparation:

Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry. Add oil to the pan and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add celery root and celery and cook, stirring, 2 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes. While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.) Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm. Season with salt, then divide among 4 bowls and top with apple-celery mixture.

Latkes:

I made about a dozen of mini latkes to go into the soup to serve as croutons:
Ingredients:

1 potato

1/2 cup grated onion

1 large egg (lightly beaten)

1/2 tsp salt

1/2 tsp pepper

1/2 cup olive oil

Preparation:

I used my cuisinart to grate the potatoes.  Once grated, I added the onion and wrapped them up in a paper towel and rolled them up jelly-roll style to remove the excess water.  Then you place them back in the bowl and add the egg, salt, and pepper. 

Take a  nonstick skillet and heat over moderately high heat but not smoking. Working in batches of 4 latkes, spoon 2 tbsp potato mixture per latke into the skillet spreading with a fork. Reduce heat to medium and cook until undersides are browned, about five minutes.  Turn latkes over and cook until the other side is browned.  Transfer to paper towels.

Pumpkin Kugel:
Ingredients:

12 ounces whole grain egg noodles (I used no yolk egg noodles-same amount)

4 ounces neufchatel cheese, diced and softened (I used mascarpone cheese-same amount)

1 cup light sour cream

1 cup pumpkin puree

1 1/2 cups pumpkin seeds, toasted, divided (I did not put them in the kugel and put a few on top)

2 eggs

1/2 cup sugar

1/2 cup 1% milk (I used skim)

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup crushed cornflakes

2 tablespoons melted butter

Preparation:
Preheat the oven to 350°F. Coat an 11" x 7" baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add the noodles and cook per the package directions. Drain and transfer to a bowl.

 Meanwhile, combine the cheese, sour cream, pumpkin puree, 3/4 cup of the pumpkin seeds (I prefer this dish without the nuts inside the kugel), the eggs, 1/4 cup of the sugar, the milk, salt, and cinnamon in a bowl. Add the noodles and toss well to coat. Transfer to the prepared baking dish.

 Combine the cornflake crumbs, butter, remaining 3/4 cup pumpkin seeds (optional), and remaining 1/4 cup sugar in a bowl. Sprinkle over the noodle mixture and cover with foil that has been coated with cooking spray. Bake for 30 to 35 minutes or until heated through. Uncover and bake for 5 minutes longer or until the top is lightly crisped.

Steak:

Bring the steaks to room temperature.  Heat a cast iron skillet on high heat. While heating, cover the steaks with a good amount of salt/pepper (more than you think is enough). After about five minutes, add a little canola oil (do not use olive oil or butter) to the pan and and add the steaks. Let them cook for 5 minutes per side. Do not touch them until you have to flip them. When finished, remove from the pan and place them on a cutting board to cool for about 3-5 minutes. This will seal the juices. 5 minutes per side yields a medium rare steak.

Serve with a slice of kugel and you're set!

PC: Epicurious.com and Rodale.com

My DIY Menorah

The supplies:

Raw Manzanita Branches +

Dried Flowers + silver floral spray (or paint), light blue translucent paper, scissors, candle holders, and a glue gun

The Finished Product:

Schuyler's Silver & Tiffany Blue Menorah

Soooo, here it is, my very own homemade menorah.  It only took about two hours to make outside of running around the city to find the supplies. It was so much fun to make and was worth every minute.

Keep in mind that this doesn't have to be used as a menorah and can serve as a gorgeous candleholder for any table... And depending on your dishes, there is so much you can do to spice it up and make it reflect your style.  For some reason I keep picturing the branch in gold with hot pink flowers paired with Anna Weatherley's dishes.

I personally love silver and tiffany blue (as it matches my china), so I took that route.

I found the manzanita branches at a store in the 20's which apparently does the flower/plant backgrounds for Gossip Girl.  I found the rest of the supplies within NYC except the candle holders which I ordered off a german site per Martha Stewart.

And here it is paired with my China and Challah plate (in the same color) for a party for two. I'm still waiting on my linens, place mats and Tiffany blue napkins.

Notice the touch of blue in the Dransfield & Ross Dragonfly Napkin Holders.

I was so crazy about the blue that I placed an extra flower in my mini-challah (called a snail).

It's a Wrap!

Nothing finishes off a gift better than creative wrapping paper! Kate's Paperie is my absolute go to for all wrapping supplies.  With colorful patterns and themes galore, your gift will definitely be the prettiest one under the tree (or bush), or whatever you use for the holidays.

PC: kate's paperie

Light the Menorah and Nosh

Here is a delightful menu for Hanukkah:

To start:

Potato Latkes (and applesauce) & Roasted Pear and Blue Cheese Salad:

 

Main Course:

BBQ Texan Brisket with Roasted Parsnips and Carrots:

 

Dessert:

Assortment of store-bought jelly donuts and Hannukah cookies:

And Apple Cake with Toffee Crust

Links: 

Potato Latkes with Applesauce
Roasted Pears with Blue Cheese

BBQ Texas Style Brisket

Roasted Carrots and Parsnips
A Platter of store-bought Jelly Donuts & Eleni's Store-bought Cookies

Apple Cake with Toffee Crust

Other:

Assorted Chocolate Gelt

Food Network, Kosher Blog, Cooking Light, FineCooking.com, Spertus, Makingthishome.com, Confections of a Foodie Bride

Tin Can Wonder

I can't seem to kick these DIY projects...  And it's no coincidence that they're all  from my trusted idol, Martha Stewart. She's famous for a reason.
 Here is a project that will add so much charm and color to your table while using basic items from around the house:

Vintage Vases

All you need to do is wash out some tin cans (the more sizes the better as I like variety), and print one of these lovely free labels that can be attached with a glue gun. Once they're dry, fill them with your favorite flowers, and voila, you have a gorgeous and affordable tablescape!

Sometimes the best things in life are free.

PC: Martha Stewart, IDIY

My Current DIY Project:

Martha Stewart's Manzanita Branch Menorah

I should be finished tomorrow or Friday!

Blue and White Inspiration

Hosting a Hannukah party this year? Whether or not you are Jewish, you can use one of these magnificent blue and white tablescapes designed by my hero-Carolyne Roehm.  Her work is the epitome of sophistication, class, and beauty.  And perhaps her success is not only because she has the an eye for all things beautiful-including fashion, flowers, and food, but because she's wary that the average woman has limited resources and can't attain everything she desires, but should always be inspired and able to dream.

PC: Carolyne Roehm

Here Fishy Fishy

Last night's meal consisted of Seared Halibut with Kalamata Olive and Tarragon Bread Crumb topping served on a bed of Tomato Coulis with whole wheat couscous (sprinkled with extra olives I had on hand). It was the perfect meal to balance out last week's gluttony. (If only I had taken my own advice).

Tomato coulis sounds daunting but it's just roasted tomatoes and garlic in a blender (or cuisinart) with salt, pepper, and a touch of balsamic vinegar. It's definitely not good enough to eat on its own, but it's the perfect accompaniment for the fish.

If you like olives, this meal is for you!!

Time to....

Pop some bubbly! (Check out the party bucket, not the champagne!)

Serve some cheese with that whine... No one likes a complainer!

Bring on the Small Bites! Ooh, what pretty bowls!

And serve them on a pretty tray

Finally, a beautiful party bowl with apples for decoration!

What could be better than these gorgeous and affordable serving pieces for your next holiday party? Pretty much nothing.

Now these are the staples that I'm talking about. Why didn't anyone tell me this before I registered!?

Holiday Gifts

Now that we've wiped our hands clean of Thanksgiving (and hopefully worked off the excess calories), it's time to hit the clutch and switch gears to ease into the next holiday.  Whatever that may be for you, it's a perfect time to show your loved ones how much you care with a gift they can truly enjoy:

For the Chicago Deep-Dish lover: ($20)
(Include a recipe for your favorite Windy City version)

For the Soup lover:  ($30)

(Include a recipe of your favorite soup)

For the Julia Child fan: ($40.00)

"Bon Appetit!"

For the wino: ($69.00)

-(You can include one of your favorite red wines)

The Popcorn and a movie lover: ($89.95)

(You could take this one step further and also purchase their favorite movie)

Sur la table, Williams-Sonoma, Restoration Hardware