Holidays cooking Archive

Delicious fine almond cookies

Posted 14/11/2011 By vLivres

Delicious fine almond cookies

Production: 35 – Cookies
Preparation: 30 Minutes
Rest time: 60 Minutes
Cooking: 10 Minutes

Tasty, crisp and well flavored with a good homemade jam. These cookies will shine on festive tables or in pretty little gift boxes. Our dough, generously flavored with ground almonds, is ideal for making small bites decorated with colorful cherry or plum jam. In fact, most jams, jellies or marmalades will suit them perfectly.

Making cookies at home is not very complicated but it takes a good organization in the kitchen. The tools are simple and easy to find (they often sleep in a bottom drawer).

To start, make sure to have one or more cookie cutters.  For cookies free of central opening, it is possible to use a small glass or a wine glass.
Also ensure free space in the refrigerator to place the dough during the rest period.
Finally, choose jam or jelly who will marry well with the taste of the dough.

Note: When cooking, the time shown is approximate because the final thickness of the dough can vary the cooking time greatly. Be careful and monitor regularly during the last 4 minutes of cooking. Remove cookies when edges begin to brown.

Note: You can replace the vanilla caviar by 1 teaspoon (5 ml) of pure vanilla extract.

Delicious fine almond cookies

Butter – [3/4 cup]  (190 ml.)
Brown Sugar – [3/4 cup]  (190 ml.)
Egg  – [1]
Vanilla caviar – [1/4 teaspoon]  (1 ml.)
Flour (all purpose) – [2 1/2 cups]  (625 ml.)
Almond powder – [1/2 cup]  (125 ml.)
Salt – [1/4 teaspoon]  (1 ml.)

1- Beat butter and brown sugar to create a homogeneous mixture.
2-  Add the egg and vanilla and mix well.
3- In another bowl, mix remaining ingredients (flour, almond powder and salt).
4- Slowly add the dry ingredients to the first preparation.
5- Divide dough in half and refrigerate 1 hour.
6- Preheat the oven to 350F (180C).
7- Lower the block of dough to 1 / 8 inch (3mm) thick.
8- Cut with a cookie cutter. Half with an opening in the center.
9- Place the cookies on a baking sheet lined with parchment paper.
10- Cook 10 minutes.
11- Cool 5-10 minutes.
12- Put a little jelly or jam on the full ones then cover with those with an opening in the center.

Clementines and citrus jam

Posted 09/11/2011 By Francois

Clementines and citrus jam

Production: 5 – 1/2 pint  Jars
Preparation: 45 Minutes
Cooking: 45 Minutes
Canning (boilling bath): 10 Minutes minutes in a boilling water bath

A sunny and light jam to brighten our dark winter mornings.
Much simpler to prepare and much less bitter than traditional marmalade, this jam is sure to please fans of citrus … and gourmands of all kinds.

The addition of vanilla caviar is optional but adds a nice touch of flavor that goes well with the fruit flavors.
You can also adjust the amount of julienned zest to your taste. The more you use and your jam will be more dense and a touch of bitterness will become more noticeable.

Note: citrus jams are quite slow to gel after sterelisation. Wait at least 48hrs, without moving the jars, to give it the time to take.

Clementines and citrus jam

Clementine – [20]
Lemons – [2]
Oranges – [2]
Lime – [1]
White Sugar – [5 cups]  (1,3 L.)
Vanilla caviar – [1/2 teaspoon]  (3 ml.)
Orange juice – [4 cups]  (1 L.)
Liquid pectin 2.8 oz. (85 ml.) pouche – [2]

1- Wash and scrub all the fruits.
2- Peel the clementines and set the peels aside with the zest from 1 lemon, 1 orange and the lime.
3- Slice the clementines, 1 lemon and 1 orange.
4- Cut the slices into smaller pieces and measure 5 cups (1.3 L).
5- Get the juice of the fruit not yet sliced ​​(1 lemon, 1 lime, 1 orange).
6- Cut the fruits peells and zest into fine juliennes and measure 2 cups (500 ml).
7- Blanch the juliennes 5 minutes in a rolling boil and then cool them in cold water.
8- In a large saucepan, heat all the pieces of fruit over medium heat. Add the sugar gradually, stirring regularly.
9- When the sugar is melted, add the orange juice and the zest and peel juliennes.
10- Mix well and bring back to a boil.
11- Cook 10 minutes over medium heat and add the vanilla caviar.
12- Continue cooking for about 15 minutes.
13- Bring to a rolling boil and add the liquid pectin.
14- Bring back to a boil for 1 minute, stirring regularly.
15- Pour into sterilized jars and process for conservation.

– – – Home Canning process – – –
10 Minutes minutes in a boilling water bath