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Recipe
Olive Oil Bergamot Shortbread

If you can't find bergamot you can use the zest of whatever citrus you like.

1/2 cup olive oil

1/4 cup sugar

salt to taste (1/4 tsp or so)

2 tablespoons bergamot zest

2 1/2 cups flour

Preheat oven to 325 degrees. Combine the olive oil, sugar, salt and zest until it's all mixed together. Add the flour, stirring until it's all completely integrated. Form into a ball and flatten into your baking tray (it's nice if they are thin- about a 1/2 inch thick). Bake for 20-30 minutes, or until the edges become slightly golden brown.  Slice the shortbread in whatever shape you like when it's still warm, then you can take them out of the pan when they've cooled a bit.

 

Discovering bergamot at the farmer's market in Crete, was the beginning of a new obsession and suddenly it became necessary to add it to everything. Since it's the season for fresh olive oil- and we've been on that theme- I used that instead of butter.
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January 19, 2010   |   3 comments
Tags: Cookies, Desserts, Mediterranean
Recipe
Oscar Golds

These are simple little desserts of salty whole wheat crackers dipped in dark chocolate and topped with an orange segment. They are great munchies for a casual dessert in front of the television.

12 whole wheat crackers (Carrs or Breton brands are best)
1 5.3 ounce bar of bittersweet chocolate
1 navel orange, zested
1 tray or board covered with a piece of plastic wrap or parchment

After you have zested the orange, peel it using a sharp knife, making sure that you remove the white pith. It is easiest to do this by slicing away both ends first and creating a flat surface. Carefully cut out all of the orange segments from the orange, cut each segment in half, and set aside.
Gently melt the chocolate in a small saucepan over low heat. Stir in the orange zest, but be careful not to get any juice in the pan. Once the chocolate has melted dip the crackers into the melted chocolate, one by one, and coat them. Remove and set on the plate covered with the wrap or parchment (this is just so that you can remove them easily once they have set). Place an orange segment half on top of the cracker. Let sit until set and refrigerate.

Makes 12 Oscar Golds

These are simple little desserts of salty whole wheat crackers dipped in dark chocolate and topped with an orange segment. They are great munchies for a casual dessert in front of the television.
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February 18, 2009   |   0 comments
Tags: Cookies, Desserts
Recipe
Pepita and Anise Sandwich Cookies for The Day of the Dead

If you cannot find Pan de Muerto, the traditional Mexican bread eaten on the 1st and 2nd of November, then you can make these little cookies. We made them with orange blossom water and anise seeds, the same seasonings used for the Pan de Muerto. Be sure to drink our Dark and Spicy Mexican Hot Chocolate with these!

Cookie:
¾ cup organic cane sugar
1 egg yolk
1 cup butter
2 cups all purpose flour
2 tsp. anise seeds
pinch of cinnamon
splash of orange blossom or rose water

Filling:
1 ½ cups pepitas (pumpkin seeds)
¼ cup milk, heated
3 T agave nectar

For the Cookies:
Cream butter and sugar together in a bowl. Beat in the egg yolk and splash of orange blossom water.
Sift together the flour and spices, and add to the sugar/butter mixture.
Use your hands to bring the dough together. Form 1-inch balls and place on a baking tray.
Bake at 350°F for 10-15 minutes. When the cookies are done, carefully transfer them to a wire rack to cool.

For the Filling:
Make the filling by grinding the pepitas in a food processor until they break down and turn into a smooth paste, about 10 minutes. You will have to stop the machine every now and again to scrape down the sides.
Whisk the warm milk and agave nectar into the pumpkin seed butter.

Spread a dollop of filling onto the flat side of one cookie and then sandwich between another. Repeat.
Makes 12 cookies.

Celebrate Halloween and the Day of the Dead with these delicious cookies. The anise-flavored cookie sandwiches a yummy pepita (pumpkin seed) butter center.
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October 30, 2008   |   0 comments
Tags: Cookies, Desserts, Fall, Latin America