Apple Beignets

Michael likes when i make fried foods and he hates when i make fried foods. I made these once a while ago and i think we'll have them again this weekend. Now you can use almost any fruit, a hard flesh fruit works best like Apples, Pears or any stone fruit. I have used berries but do not precook the berries, just wrap them whole in the dough and fry.

Apple Beignets

Ingredients

4 large apples, pealed, cored and cut into doughnut slices, sprinkled with lemon juice
3 table spoons of unsalted butter
2 table spoons raw sugar

4 eggs
1 1/2 cups of unbleached flour
3/4 cup of pale beer
1/4 veggie oil
2 teaspoons sugar
1/2 teaspoon of salt
1/8 teaspoons cream of tartar

1 teaspoon ground cinnamon
3/4 cup raw sugar

Veggie oil

Directions

Preheat oven to 350 degrees

Place apple slices on a parchment lined baking sheet, dot the butter evenly over all the slices and sprinkle with sugar and bake for about 20 to 30 minutes or until the apples just become soft but not too soft, you will need to handle them later and if they are too soft this will be very hard to do. remove from the oven and let cool.

While the apples are baking start to the dough.

Separate the eggs; in one bowl place the yolks the other whites, you will be whipping the whites so it should be the bowl from the stand mixer. Whisk the egg yolks until smooth, now add the salt, oil and beer and continue whisking until smooth. Next add the flour whisk until thick and lump free.

Now start whipping up the egg whites as they start to firm up add the 2 teaspoons of raw sugar and the cream of tartar. Whip until you get slightly stiff peaks. Now fold the egg whites until the egg yolks until both have become one and are smooth.

Now its time to make the doughnuts.

Place enough oil in a deep skillet to be about 2 inches deep. Bring the oil to about 325 degrees. Now lets line up everything you will need. In a small bowl place the 3/4 cups of raw sugar and cinnamon, whisk to combine and set it next to the stove, you will also need plates with paper towels and a cookie sheet with a cooling rack on top. Also get the dough ready next to the cooled apples slices. You know the oil is hot and ready when you drop a bit of the dough in it and it puffs up.

Ok let cook, dip each of the slices into the dough, coating booth sides and place in the hot oil. Do not over crowd the skillet, i do two at a time; also do not pre-coat the apples, dip them before you fry them. The apples should stay in the oil about 6 to 8 minutes or until golden brown. Remove from oil and let them rest about 1 minute on the paper towel before being rolled in the cinnamon sugar and then placed on the wire rack to cool.

Enjoy cooking

Banana Cream Pie

Banana Cream Pie

Ingredients

Crust

2 cups of crush nilla wafers
1 cup unbleached flour
1 cup brown sugar
1 stick butter diced

Filling

2 cups milk
2 egg yolks
1/2 cup sugar
2 tbsp. flour
1 tsp. vanilla
2 large bananas, sliced
2 egg whites
2 tbsp. sugar

Directions

Crust

Preheat oven to 375 degrees

In the food processor place the nilla wafers, flour, sugar, salt and butter and pulse to combine. Remove from processor, it will be crumbly, and press into the bottom of a pie plate, 9' one. Bake for about 10 minutes until golden and remove to cool.

Filling

You will need two metal bowls that fit over a sauce pan with boiling water or if you have a double boiler with two top pans even better.

In one bowl place the egg yolks, flour and sugar, beating until smooth, set aside. In the other bowl the milk, place over the sauce pan with the boiling water and bring to a boil. Once the milk is boiling, pour over the egg mixture in bowl, whisking constantly; now place the egg mixture bowl with the hot mixture over the sauce pan with the boiling water and continue to cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
Stir in vanilla.

Fill the bottom of prebaked pie crust with sliced bananas (about 2 large bananas or enough to cover the bottom evenly). Pour the milk mixture over the bananas.

In the stand mixer place the egg whites and beat until stiff peaks form when the beaters are lifted from the bowl, gradually adding 2 tablespoons of granulated sugar while beating. Spread the beaten egg whites (meringue) over the top of the pie evenly to the edges of the crust.

Bake the pie in a preheated 375°F oven until the tops of the meringue peaks are golden brown. Only the meringue needs to cook, this takes about 10 minutes, but depends on your oven so watch carefully.

Sever warm or cool, i prefer cool.

Enjoy Cooking

Mango Ceviche

Here is another ceviche i make often, it is really simple

Mango Ceviche

Ingredients

4 red snapper fillets, cut into cubes
3/4 cup lime juice
1 teaspoon fresh oregano, diced
1 teaspoon salt

1 mango diced
1/2 of fresh orange juice
2 table spoons of garlic vinegar
1 jalapeno diced
1/2 cup water

1/2 cup of diced jicama
1 red onion diced
1/4 cup cilantro diced stems removed
1/4 diced green onions
2 teaspoons of fresh mint diced
1 lime juiced

Directions

In a large glass bowl place the lime juice, salt and oregano and stir, next place the fish in the bowl and toss to coat. Set aside for at least an hour.

In a blender place the 1/2 the mango, orange juice, vinegar, water and jalapeno and blend until smooth. Pour sauce into another glass bowl. Now add the remain ingredients into the bowl and toss to coat. Now drain the fish from the lime juice and add to the bowl with the other ingredients and toss. Let is sit for about 20 minutes before serving. Right before serving I add the remain mango.

I plate in small bowls that i line with cilantro and garnish with long slice green onions.

Enjoy cooking

Eggplant Chili

This dish can be made with or with out the meat.

Eggplant Chili

Ingredients

4 16oz cans of kidney beans, drained
2 28 oz cans of diced tomatoes or 8 to 12 fresh tomatoes diced
2 to 3 eggplants chopped into 1 inch cubes - if you are using meat you need about 8 cups, without meat 12 cups
1 1/2 lbs of ground lamb
2 red onions diced
2 red peppers diced
1 cup of red wine
1 cup feta cheese
1 cup kalamata olives, halved and pitted (optional)
4 cloves of garlic minced
2 table spoons fresh oregano
2 table spoons olive oil
2 teaspoons ground cumin
2 to 4 teaspoons cayenne pepper or red pepper flakes - to taste
1 teaspoon ground cinnamon
Salt and pepper to taste

Directions

In a deep sauce pot over medium high heat add olive oil, onions and red peppers and saute until soft. Now if you are using meat add the ground lamb and saute until browned. Now stir in the garlic followed by the eggplant and the spices. Reduce heat to medium and simmer covered for about 5 minutes.

Next add the tomatoes, kidney beans and wine, stir, bring to a boil, reduce heat, cover and simmer for about 30 minutes. Remove cover and simmer for an additional 50 minutes to 2 hours depending on the thickness of the chili you like.

5 minutes before serving add the optional olives: Note if using olives reduce the amount of salt at the beginning.

Serve with the a crumble of feta cheese on top. You may also add a spoon full of Greek style yogurt on top and a garnish of fresh tomatoes.

Enjoy cooking

Ceviche

This is also a dish i will be serving at our next dinner party along with the eggplant souffle.

Ceviche

Ingredients

3/4 lb of fresh halibut
3/4 lb of fresh wild salmon
1/2 of fresh bay scallops
1 red onion quartered and thinly sliced
3/4 cup of thinly sliced and seeded cucumber
1/2 cup of diced avocado
1/2 cup seeded and diced tomatoes
1/4 cup of chopped cilantro, stems removed
2 jalapeno, seeded and minced
1/4 cup of fresh lime juice, zest the limes prior to juicing
2 table spoons of fresh grapefruit juice, pink or red of course
1 teaspoon of pineapple vinegar
2 teaspoons of the lime zest
1 teaspoon of salt
1/2 teaspoon of raw honey

Directions

Cut up the fish and scallops into bite sizes pieces and place into a plastic bowl or Tupperware. Next add the onion and jalapeno in to the bowl. In a glass bowl mix together the lime and grapefruit juices, vinegar, salt, honey, zest and cilantro. Pour mixture over the fish and toss to coat, cover and place in the fridge for 30 minutes but no more than hour or the fish become chewy.

Five minutes before serving add the balance of the ingredients and toss to coat and let stand for 5 minute then serve.

I plate these up in small bowls lined with cilantro leaves and i garnish with thin sliced lime and grapefruit wedges.

Enjoy cooking

Eggplant Souffle

Here is a recipe that i will be using at our next dinner party.

Eggplant Souffle

Ingredients

4 Large eggplants
8 eggs
8 oz of goat cheese or brie
3/4 cup of milk
Zest of one lemon
1/4 cup of Parsley chopped and stems removed
1 1/2 teaspoon of ground yellow mustard
1/2 teaspoon of cumin
a pinch of fresh grated nutmeg
salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Cut 3 of the large egg plants in half and place cut side down on a parchment lined baking sheet. Place in the oven and roast until the skin has been come chard. Remove from oven and let cool.

Next slice the remaining eggplant from top to bottom into 16 ribbon like slices. Place slices on another parchment lined baking sheet, salt and pepper to taste and place in the oven and roast until golden brown, about 3 minutes or so. Remove from the oven and let cool. Reduce oven to 350 degrees.

Once the half eggplants have cooled, using a spoon remove the pulp from the eggplant into a large bowl.

In another bowl whisk together the eggs, lemon zest and the milk until combined. Next add the mustard, nutmeg, cumin and parsley. Now add the eggplant pulp into the egg mixture and whisk to combine.

You are going to need 8 ramekins and deep baking dish.

Take the sliced eggplants and line each of the ramekins with two slices, chris crossing them at the bottom, and letting the excess hang over the sides. You be closing up the ramekins with the excess once filled. Next spoon the eggplant mixture in filling it about a little less the half. Now crumb either goat cheese or brie into ramekins then top off with more eggplant mixture and then close off the top with the eggplant slices that are hanging over the sides. Repeat with the remaining ramekins.

Place filled ramekins into a deep baking dish and fill half way up with water. Place in the oven and bake for about 40 minutes or until eggplant mixture has set.

Remove ramekins from the bath and let cool until you are able to handle the ramekins. Now place the ramekins open side down on a plate and un-mold the eggplant souffle from the ramekins.

Serve

Enjoy cooking

Buffalo Mac and Cheese

Buffalo Mac and Cheese

Ok this start is the same for each of the mac and Cheese, you need 2 lbs of pasta of choice and you need to make a Bechamel Sauce.

Ingredients

3 sticks of unsalted butter
1 cup of flour
8 cups of milk
2 lbs of pasta of choice, cook 2 minutes less then it states on the package
1/4 to 1/2 teaspoon red pepper flakes
1/2 teaspoon of each of powdered garlic and onion
salt and pepper to taste

1 lb of mozzarella cheese grated
1 lb of goat cheese crumbled
1 lb of Chevre cheese crumbled
1/2 lb of Buffalo Blue cheese crumbled
2/3 cup of celery leaves chopped

6 to 8 large boneless chicken breast, skin removed, diced in 1 inch cubes
veggie oil
1/2 corn starch
1/2 cup flour

1/2 cup plus 2 to 3 table spoons Louisiana Hot sauce
1/4 cup apple vinegar
3 tables spoons of onion powder
3 tables spoons of garlic powder


Directions

Preheat Oven to 375 degrees

Now there are allot of things you need to do here at once - start with the chicken first Let's start with the sauce, place one stick of butter in a sauce pan and melt, then remove from heat and whisk in 1/2 cup Louisiana hot sauce, the apple vinegar, the onion and garlic powder and salt and pepper then set aside.

In a large skillet over medium high heat add enough veggie oil to skillet to be about 2 inches deep.

You will need a container with a lid that you can shake the fried chicken in with the hot sauce mixture.

Whisk together the corn starch and 1/2 cup of flour. Now you need to do to things at once here. Bring the cube chicken and the dredging mix to the stove with the skillet of oil. Now dredge the cubes of chicken in the mixture, pat off any excess mixture and drop them in the hot oil, fry about 2 to 3 minutes until crispy. Now only dredge the chicken right before fry and not before, they will be come doughy. As you remove the first batch of chicken drop it in the container and add about 1/4 cup of the hot sauce mixture, put the lid and shake. You want the chicken well coated; shake for a least a minute. Remove from the container and place on a plate: DO NOT DUMP the chicken out, you want the chicken coated not swimming in the sauce.
Repeat until all the chicken is cooked and coated.

Now start on the bechamel sauce and the pasta.

Place the water on for the pasta and bring to a boil and drop the pasta; remember to cook the pasta 2 minutes less then the package states

In a deep sauce pan place 2 sticks of butter over medium high heat. Once melted add the cup of flour and whisk until you have a golden yellow rue. Now add the milk and whisk to blend. Once the bechamel starts to thicken, salt and pepper to taste, red pepper flakes, 1/2 teaspoon of garlic and onion powder and add the 2 to 3 table spoons of Louisiana hot sauce. Once the sauce gets to the consistency of yogurt add in a 1/4 of each of the cheese with the exception of the blue. Whisk to melt and remove from heat and add 1/3 of a cup of the celery leaves and stir.

In a very large deep baking pan add the pasta and 1/2 of each of the cheese with the exception of the blue, toss to coat. Next add the bechamel sauce to the pan and toss to coat. Now add the chicken, the balance of the celery leaves and the blue cheese and toss to mix throughout. Top off with the balance of the cheese.

Cover with foil and bake for 25 minutes, then remove foil and bake over 15 minutes more or until golden brown and crispy.

Enjoy Cooking

Mushroom Mac and Cheese

Mushroom Mac and Cheese

Ingredients

3 Sticks of unsalted butter
8 cups of milk
1 cup of flour
2 lbs of Pasta of choice - cook to 2 minutes less then is stated on the package
1 lb of Fontina Cheese grated
1 lb of Mozzarella cheese grated
1 lb of Ricotta cheese
1/2 lb of Assiago cheese grated
1 lb of Shiitake Mushrooms sliced
1 lb of button mushroom sliced
1 lb of Crimini mushrooms sliced
1/2 lb of Porcini mushrooms sliced
1/2 red wine
1/4 balsamic vinegar
1 cup of Italian parsley, chopped stems removed
1 large onion diced
6 sprigs of Thyme, stems removed
1/2 to 1 teaspoon red pepper flakes
Salt and pepper to taste

Directions

In a large sauce pan melt 2 sticks of butter over medium high heat. Once melted whisk in the flour, keep whisking until you have a nice golden yellow rue. Now add the 8 cups of milk, whisking to blend. ( you are making a bechamel) Bring to a boil, then reduce to a simmer whisking every few minutes. Once it starts to thickens and the flour taste as gone, salt and pepper to taste and add the thyme leaves.

While the bechamel sauce is thickening, place onions in a skillet with 2 table spoons of butter over medium high heat and cook until soften. Next add the mushrooms, toss and reduce heat to medium and cook mushrooms until soft. Now add the red wine. 1/2 cup of parsley, red pepper flakes to taste and balsamic vinegar to the skillet. Reduce heat to simmer and check the white sauce.

Preheat oven to 375 degrees

Timing is important here the bechamel sauce, the mushrooms and the pasta should be done about the same time. I start the mushrooms once the milk has gone into the rue Once the sauce is the consistency of yogurt add the Assaigo cheese, and 1/4 of each of the cheeses and stir to combine and turn off heat.

The mushrooms should be tender at this point and the wine and balsamic has almost reduced off, remove from heat.

Now its time to combine all the parts; in a very large deep dish place the cooked hot pasta. Now add 1/2 of each of cheese and toss to coat ( you should have a 1/4 of each of the cheese to top off the dish with). Next add the white sauce and the balance of the parsley, toss to coat, followed by the mushrooms and toss again. Level off and then sprinkle the balance of the cheese on the top.

Cover the pan with foil and cook for about 25 minutes, then remove foil and cook for another 15 or so minutes or until the cheese on top is golden brown and crunchy.

Serve hot.

For a variation on this add cooked balsamic glazed chicken to the party.

4 large chicken cutlet
3 table spoons of olive oil
2 table spoon Paprika
1/4 to 1/3 cup of balsamic vinegar.

Directions.

Place all ingredients in a bowl and coat well the chicken. Place all in a hot skillet and cook chicken through and it is coated with a sticky glaze.

Let chicken cool and diced to about 1 inch cubes, then add it to the mac and cheese at the same time as the mushrooms.

Enjoy cooking

Mac and Cheese

I have received quite a number of requests for other variations on Mac and Cheese - So I took to the challenge and started to think up different variations for Mac and Cheese - I hope you like the first few I came up with.

Blood Orange Roasted Chicken

Blood Orange roasted Chicken

Ingredients

4 to 5 lb whole roasting chicken, cleaned and patted dry

3 blood Oranges, 2 zest and pealed a chopped, the other one quartered

1 onion, pealed and quartered

4 cloves of garlic smashed

2 sticks plus 4 table spoons of unsalted butter, room temp

6 to 8 springs of thyme

3 shallots diced

1 table spoon of olive oil

2 table spoons of flour

Directions

Preheat oven to 425 degrees

In a small bowl and whip the 2 sticks of butter adding into it the zest from the oranges and some of the leaves from the thyme. Next take the chopped flesh from the two oranges and quickly pulse in the food processor and strain. Take 1 table spoon of the juice and mix into the butter.

Place the whole chicken on a cutting board; using you fingers slowly loosen the skin from the meat of the bird around the breast and the underside of the bird. Next take the butter mixer and place between the skin and the meat. You will use about 3/4 of the butter. Now place the smashed garlic, the onion and the quartered blood orange in the cavity of the bird. Now turn the bird with the opening away from you and truss the bird with string. Place the bird on a roasting rack with in a deep roasting pan. Before placing the bird the oven, spread the remaining butter over the bird, making sure that you get it between the legs and the wings. Note: tuck the wings under the bird when roasting.

Place in oven and roast for 10 minutes then reduce heat to 350 degrees. Now for a 4 to 5 lb bird you will cook the bird from 1 hour and 15 minutes to 1 hour and 30 minutes.

Once done remove bird and let rest.

Remove drippings from pan and set aside.

In a skillet over medium high heat place the olive oil and shallots, saute shallots until tender. Lower heat to medium and add butter and the balance of the blood orange juice, salt and pepper to taste. After one minute add the chicken drippings and simmer for about 10 minutes. Remove about 1/4 cup of the liquid and whisk in the flour and return to skillet whisk as you go. Simmer for another 5 minutes or until thicken. Note: if you do not have enough drippings from the pan use 1 cup of chicken stock.

Carve up the chicken and serve with gravy.

Enjoy cooking

Stuffed Portobellos

Stuffed Portobellos

Ingredients

6 Large Portobello caps
1 1/2 cups artichoke hearts, diced
1 cup of fresh unseasoned bread crumbs
1 large yellow onion, diced
1 pound fresh spinach
1/2 cup of chicken stock
1/4 cup of parmigiano cheese
6 springs of fresh thyme, remove leaves from stems
3 table spoons olive oil
2 table spoons balsamic vinegar
Salt and pepper

Directions

Preheat oven to 375 degrees

In a large skillet over medium high heat place portobella caps with a drizzle of olive oil and salt and pepper to taste. Cook caps about 3 minutes on each side, next add the vinegar, let coat each side of the caps. Once vinegar has cooked off and coated caps, remove caps from skillet and place on a parchment lined cookie sheets.

Place Bread crumbs in chicken stock and set aside.

In the same skillet add the remain oil, onions and garlic and saute until tender: about 3 minutes. Next add the spinach, once it has wilted add the artichokes and stir. Season with salt, pepper and thyme, Drain bread crumbs and add the crumbs to the skillet to warm.

Remove skillet from heat.

Stuff each cap with filling and sprinkle with cheese: bake in oven fro 5 minutes.
Remove from oven and serve.

If you want a complete veggie meal switch out chicken stock to veggie stock.

Enjoy cooking

Asparagus Soup

Here is a standard recipe in my soup rotation, enjoy.

Asparagus Soup

Ingredients

3 pounds of fresh asparagus, cut into half inch pieces reserving the tops and the woody ends
2 boxes of chicken stock (32oz boxes)
1/2 stick of unsalted butter
1/2 cup heavy cream
3 medium shallots, diced, you want about 1 cup
1 leek chopped, you want about a cup
4 cloves of garlic minced
1/4 cup parmesan cheese
salt and pepper to taste

Directions

In a large stock pot bring to boil the chicken stock, then reduce heat and add the wooden stems of the asparagus, simmer for 20 to 30 minutes, then remove the stems and discard. Next blanch the tops for about a minute, remove and place in an ice bath. Reduce heat to low while you prepare the rest of the ingredients.

In a skillet over medium heat, melt butter and saute the shallots and leeks until tender. Next add the garlic, salt and pepper to skillet, stir for a minute. Now add the asparagus stems (the sections that have not been cooked yet) and saute until tender. Now add the contents of the skillet to the stock pot, raise heat and simmer for an additional 20 to 30 minutes. You want the asparagus section very tender. Remove stock pot from heat and let cool abit; you will be pureeing the soup and it is best done when it has cooled abit.

Puree soup and return to stock pot, now add the cream and the asparagus tips, stir and warm through. Serve with a sprinkle of Parmesan cheese on top.

Chocolate Chocolate Sandwich cookies

Well i have not made these in awhile, actually 3 years since i came up with them, there are a number of steps to making of the these cookies and well when I am in cookie mode a usually skip the step of the filling and just dust the cookies and place them in the gift boxes. But I was asked by a new publisher for sandwich cookie recipes and i came across this recipe in the file and though, hmm i should include this one, enjoy.

Chocolate Chocolate Sandwich cookies

Ingredients

1 3/4 cup of unbleached flour
12 oz of white chocolate, its about a bag of white chocolate
1/4 cup of green and greens cocoa powder
1 stick of unsalted butter
1 cup of raw sugar
1 egg
1/2 heavy cream
1 teaspoon real vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions

In a large bowl whisk together the flour, cocoa powder, sugar and baking powder.
In the stand mixer cream together to butter and sugar. Next add the vanilla and egg, combine until light. Now slowly add the flour mixture. Remove from bowl, wrap in plastic and cool for at least 2 hours in fridge.

Om a cool surface roll out dough until about 1/8 inch thick, either with your favorite cookie cutter or just a knife cut out the dough. Reuse the scraps until all dough has been used. Remember you need a even number of cut outs to make the sandwich cookies. Place on parchment lined cookie sheets ans bake in a 325 oven for about 12 minutes or until the cookies start to brown. Remove from oven and let cool.

In a small bowl place white chocolate. In a small sauce pan heat heavy cream to a boil, then pour over the white chocolate, let stand until melted then whisk together. Chill for at least an hour. Then spread on one cookie and place another cookie on top. Repeat until done. You may also want to melt additional white chocolate then drizzle over the top of the sandwich's for decoration.

Enjoy Cooking

Pecan Bars

Cookies and sweets seam to get the most hits on my blog so here is another favorite of mine.

Pecan Bars

Ingredients

3 cups of unbleached flour
2 sticks of unsalted butter plus 2 table spoons, room temp
3/4 of raw brown sugar, lightly packed
1/2 teaspoon of salt

Filling

2 cups of pecans
1 stick of unsalted butter
1/2 cup raw brown sugar
1/3 cup of raw honey, local of course
2 table spoons raw sugar
2 table spoons of heavy cream
1/2 teaspoon of real vanilla extract
1/4 teaspoon of salt

Directions

Preheat oven to 375 degrees

In the stand mixer cream together the sugar and butter from the first section. Next on medium to low speed add the salt then 1 cup of flour at a time. At a certain point the mixture will start to crumble. Remove from the bowl and pat into a pan about 9 x 12. Cool in the fridge for about an hour while you are preparing the topping. After the dough has set, bake for about 20 or so minutes or until golden brown. Set aside to cool. Reduce oven to 325 degrees

In a medium sauce pan over medium to high heat place all the sugars, heavy cream and the honey and bring to a boil and whisk for about 1 minute or so. remove from heat and add the balance of the ingredients and stir to combine. Pour over cooled crust and bake for an additional 15 to 20 minutes: the topping should be bubbling. Remove from oven and let cool. Mid way through the cooling run a knife around the pan to loosen. About 10 minutes into the cooling invert to remove from pan then return to up right and let set for about 30 minutes. Cut into 2 inch squares and serve.

Almond Cream Cookies

Sorry it has been awhile since i have posted any recipes, just have not been mood to cook. But that has all changed. I have been working on an eggplant souffle, new crab dishes and i have this idea for a dinner party. That is all coming soon.

Here is a cookie recipe have not made in awhile, well it is sort of a cookie. You actually bake it in a muffin tin. It is great for afternoon tea or just to have on a rainy day.

Almond Cream Cookie

Ingredients

Cookie
2 cups of unbleached flour
2 sticks of unsalted butter, room temp
1/2 cup of sliced almonds, blanched and minced
1/2 cup raw sugar
1 egg yolk
1 teaspoon of rum
1 teaspoon almond extract
1/4 teaspoon salt

Topping
1 cup heavy cream
2 table spoons powdered sugar
Jar of raspberry jam or any jam of choice

Directions

Preheat oven to 375 degrees

In large bowl whisk together all the dry cookie ingredients, except the sugar.

In the stand mixer, cream together the butter and sugar until light and fluffy. Next blend in the add almond extract and rum followed by the egg yolk. Now with the mixer on low slowly add the flour mixture. The dough is rather thick so towards the end you may need to kneed it by hand. Once Blended, press a about a table spoon of dough into either a non stick mini muffin pan or one that has been well greased. level out the dough at the bottom of each well, then make a impression in the middle of each cookie: this is for the jam later. There is enough dough to make 48 cookies

Bake for about 10 minutes or until golden brown. Remove from oven and cool on rack. Once cool enough to handle, invert and remove from muffin tins and continue to cool on the rack.

Now it is time to whip the cream and powdered sugar in a mixer until light an fluffy, you want stiff peaks. Transfer cream to a pastry bag. Next pipe a ring of cream on each cookie leaving the center free for the jam. Next place jam in a bowl and whisk until smooth and transfer to another pastry bag. Now place a dollop of jam in the center of each cookie. And serve.

Enjoy Cooking