Chef Melissa's Fruit Cookies - Galletas de Frutas (EN / ES)

I discovered Blyberg.net and its Catalog Card Generator today and immediately loved the vintage look of the cards. In seconds I was inspired to share with you this recipe to prepare delicious Fruit Cookies. They keep well for months, and like good fruitcake, improve with age.

Now, head over to Blyberg.net and enjoy the Catalog Card Generator service for free!

Estas galletas pueden guardarse en envases herméticos o congelarse en bolsas ziploc por varios meses. de hecho, el sabor mejora con el tiempo!

Ingredientes:

• 1 taza de mantequilla
• 2 tazas de azúcar
• 2 huevos
• 3 tazas de harina
• 3 cucharaditas de polvo de hornear
• 1/4 cucharadita de sal
• 1/2 cucharadita de clavito de olor molido
• 2 cucharaditas de canela
• 1/2 cucharadita de nuez moscada
• 3/4 taza de leche
• 1 taza cada uno de: piña deshidratada, pasitas, cerezas deshidratadas o dátiles, nueces. Todo bien picadito.

Procedimiento:

1. Pre-calentar el horno a 350° F por 10 minutos. Batir la mantequilla y el azúcar hasta alcanzar una consistencia cremosa. Agregar los huevos uno a uno, batiendo bien despues de cada adición.
2. Cernir los ingredientes secos y agregar a la mezcla alternando con la leche. Incorporar las frutas secas y revolver hasta que esten distribuidas uniformemente.
3. Colocar por cucharadas la mezcla en una bandeja para galletas engrasada, dejando un espacio de 2-3 pulgadas entre cada una.
4. Hornear  de 12-15 minutos o hasta que empiece a dorar. Retirar la bandeja del horno y dejar reposar las galletas por 10 minutos antes de removerlas a una parrilla para que se enfrien por completo.

Happy Cooking!

Melissa

Tags: cookies, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa

by Chef Melissa - CookingDiva · September 19, 2006 · 07:31 PM
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The Corn-Quest Tales, & a Delicious Recipe to Prepare "Tropical Golden Gingerbread"

Never a "tamal" (tamale) tasted so good! After getting over a few episodes of "corn-attacks", the question was: "what to do with 1,300 freshly cut ears of corn?". How about making tamales?, the traditional Panamanian delicacy which secret recipes and techniques have been carried by families generation after generation. If you haven't read my previous post, I invite you to take a look so you can see the motivation behind this project. It was not as simple as you might think.

On the 24th we cleaned all the corn ears and removed them from the husk. When it comes to knives and working with my hands I am really fast, BUT, let me tell you about this kuna lady that helps me in the house..., oh well she is something else. She is a 4 feet tall lady with tiny hands that offered to help me when she saw the pile of corn that was waiting for me. For every ear of corn I had cleaned, she did 3 or 4. I was in total shock. She mentioned later that when she lived in her island in San Blas, they used to eat corn every day and she knows how to do this process in just a few seconds. Amazing.

Since it was Christmas eve I let all the help go early, then around 9 PM I began grinding the corn kernels. Wow! It was and endless work. I finished the last batch at 3 AM the next day. Of course I was taking breaks once in a while to check if the blog was still there, but it was a lot of work.

Around 9 AM I packed everything in my car and went to "La Chorrera", a city 30 minutes from Panama City where my mom lives. There,...all my ants, a few cousins, and my brother JM were waiting for me to start preparing the tamales. We finished cooking at 4 PM, and after giving each family an equal quantity of tamales I came back to the city. I had plans to attend a Christmas Party at the house of "La Reina" (The Queen), a very good friend famous for hosting the best parties in Panama City. 

Believe me I tried, I wanted to go!!! Once at home, I took a shower thinking about what to wear for the party...., and suddenly I woke up 3 hours later. Very sad! I was exhausted. I HOPE to have the chance to tell you a different story about New Years Eve. Because last year's was....take a look here to learn what happened.

Next time I'll post the recipe to prepare the tamales with step by step, really colorful photos. You will love them.

Now, you will learn how to prepare: "Tropical Golden Gingerbread", a beautiful, different, and sure to be one that you will remember for a long, long time!

read more »

Ingredients: (Makes 12)

• 250 g / 8 oz all purpose flour
• 175 g / 6 oz sugar
• 2 teaspoons baking powder
• 1/4 teaspoon dried orange peel
• 120 g / 4 oz butter
• 1 tablespoon fresh grated ginger
• 1 tablespoon Karo syrup (light)
• 2 egg yolks, beaten
• 120 g / 4 oz chopped dried mango, pineapple, golden raisins
• 30 g / 1 oz toasted, grated coconut (optional)
• Topping: 1 egg white, 2-3 tablespoons granulated sugar.

Directions:

1. Pre-heat the oven to 235 degrees F / 160 degrees C for 10 minutes.
2. Sift the flour and baking soda into a bowl, add the sugar and combine. Melt the butter and the syrup, then remove from the heat and let cool for 3-5 minutes and stir the egg yolks and fresh grated ginger into the melted butter mixture.
3. Beat the egg mixture into the dry ingredients mixture. Divide the dough in 2 parts.
4. Roll the first half of the dough into a rectangular 7 x 4 inches and put on a cookie sheet lined with parchment paper. Sprinkle the chopped dried  fruit and coconut (if using) on top, and then press the remaining dough over the top.
5. Whisk the egg white until it has doubled in volume and brush the top of the gingerbread with it. Sprinkle with granulated sugar and bake for 30 minutes. Remove from oven and let cool completely before cutting.

Que disfruten! and ...Happy New Year with plenty love, health and delicious food!

Chef Melissa

We invite you to visit the following previous articles written by Chef Melissa, and other interesting blogs:

• The Red Velvet Rose of Love, includes facts and useful information on cooking with "edible flowers". Lear how to prepare and use roses as garnish and delicious recipes for the holiday season meals.
• Gifts from the Bounty: Breadfruit, the Cannonball Shaped Fruit.
• TastyRecipes - The CookingDiva´s Recipe Index, with recipes in English and Español.

 

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Tags: gingerbread, tamales, cookingdiva, chef, panama, meme: mychristmasmeal, holiday menu, recipes, desserts, turron, pan de jengibre, navidad

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by Chef Melissa - CookingDiva · December 27, 2005 · 06:00 AM
Permalink · Comments (8) · TrackBack (0) · Categories: RECETAS - Galletas · RECETAS - Navidad · RECIPES: desserts · Tropical Fruit and Vegetables

Tips de Cocina: Decorando Galletas con Royal Icing

Sandra, una de nuestras lectoras, nos ha pedido hoy dia ideas para decorar las galletas en forma de “paleta” o “lollipop cookies”.

Para obtener los mejores resultados, les recomiendo seguir las siguientes indicaciones:

Una vez que las galletas esten horneadas, removerlas del horno y dejarlas enfriar en parrillas por 5 minutos. Luego, removerlas de las parrillas y dejar enfriar por completo antes de decorarlas.

Decorarlas con “royal icing” de la receta que proporcionamos a continuacion.

Otra opcion para decorar este tipo de galletas es agregando pasitas o pedacitos de fruta seca a la galleta ANTES DE HORNEAR.

Receta #1 : Royal Icing

2 claras de huevo grandes
500 gramos (1 libra) de azucar pulverizada, o azucar micro (cernida)
1/2 cucharadita de jugo de limon recien exprimido
1 cucharadita de glicerina

Procedimiento:

1. Batir las claras de huevo y agregar el azucar poco a poco. Cuando se haya agregado la mitas de la azucar, incorporar el jugo de limon. Seguir batiendo y agregando el resto del azucar poco a poco y batiendo constantemente hasta que se formen "picos suaves", entonces incorporar la glicerina para evitar que el icing se seque tan duro como una piedra.
2. En este punto se podra utilizar como base para decorar las galletas con una espatula o brochita de pasteleria. Para decorar con una "manga", agregar un poco mas de azucar pulverizada hasta que la consistencia sea un poco mas firme.
3. Para lograr que las burbujas salgan del icing, les recomiendo cubrir el bowl con papel toalla humedo por un tiempo no menos de 5 minutos antes de utilizarlo.
4. Dividir el icing antes de agregar los diferentes colorantes. Decorar las galletas a su gusto o como sugerimos en las fotos.

Que disfruten sus preciosas y sabrosas galletas!

Tags: galletas, decoracion, cookingdiva, royal icing, panama, cookies

by Chef Melissa - CookingDiva · November 28, 2005 · 07:13 PM
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La Receta del Dia: Orange and Cinnamon ice cream, Cashew Nut Cookies & Passion Fruit Coulis

Paper Chef February 2005

I am exhausted. Yes, as simple as that. But since it was all my fault---because I forgot today was the deadline for the -Feb 2005 Paper Chef-, I deserve to be SUGAR HIGH. Nasty Nasty Nasty...Yes, that`s me :)

In order for you to understand this last statement, you have to know I am, among other things, a Pastry Chef married to a MD that writes books about nutrition----so actually, sugar is out of our diet. So frustrating and SAD. Once in a while I go NUTz and bake, bake, bake, bake, and BAKE, mostly on dinner parties, so I do not have to eat it ALL. Hey, I am not a doctor, I am a Chef----I love sugar, I could live on sugar only. Amaizingly, I am heavier now (since I DON`T eat sugar) than when I used to bake and cook and eat all kinds of stuff 3 years ago. I do not understand.  I know I have some (sweet) issues to solve----but in the mean time----here you have this marvelous dessert that I designed this morning  when I was going thru a SUGAR RUSH.  Simply delicious.

First, the Ice Cream:

1 cup heavy cream

1/2 cup creme fraiche

1 cup whole milk

3/4 cup plus 2 tablespoons sugar

4 teaspoons finely grated fresh lemon zest

1/8 teaspoon salt

6 large egg yolks

2/3 cup fresh orange juice

1/2 teaspoon cinnamon, freshly grounded

Special equipment: an instant-read thermometer; an ice cream maker

To prepare the ice cream:

Bring cream, creme fraiche, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).

Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in orange juice and cinnamon. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker.

TIP: Ice cream can be made 2 days ahead

Second, for the (crunchy) Cashew Nut cookies:

1/2 cup  cashew nuts

1/2 cup sugar

1/4 cup wheat flour

1/4 melted butter

2 phyllo dough sheets

Directions:

Process the sugar, cashew nut and whole wheat until very fine. Pre-heat oven to 300 º F.

On the work surface, take a phyllo sheet and brush with melted butter. Sprinkle evenly with ground cashew nuts, sugar and flour. Top with the next phyllo dough sheet and repeat until finished.

CUT 4, 1 " strips and make a design of your choice. Bake on cookie sheets for 10-12 minutes. Remove and let cool completely.

For the Passion Fruit Coulis:

Process 1/4 cup passion fruit pulp and  3 tablespoons mango pulp. Strain and reserve.

To assembly: cut ice cream with the cookie cutter of your choice and place on serving plate. Top with cashew nut cookie and passion fruit sauce. ENJOY!

by Chef Melissa - CookingDiva · February 07, 2005 · 12:00 AM
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La Receta del Dia: Keki de Coco y Miel (de Panama)

...Bueno, bueno...ha llegado la hora en que finalmente les presento una receta que me piden muy a menudo mis lectores: "Keki de coco y Miel", muy similar al que tradicionalmente se vende en las panaderias y dulcerias de Panama (...quizas hasta mejor!). Todos (o casi todos) los que hemos tenido la dicha de vivir en este hermoso pais, tenemos memorias de cuando hemos devorado una de estas galletas con sabor profundo a miel de caña, señorial, maravilloso. Y del coco, que les digo: tostado es mejor por su aroma y sabor tropical...hmmm, que tiene matrimonio perfecto con el jengibre fresco, para no olvidar lo picoso.

El asunto es que de buscar y buscar me canse entre mis recetas. De preguntar a mis amigos y familia...a todo el mundo, quede exhausta tambien, triste, pues nadie me supo dar una tradicional receta para keki, keke, quequi, kequi, Queki...o como lo gusten llamar. Por lo que como toda una inventora, creativa de la cocina...me dispuse HOY a preparar Keki!

Entonces...sin mas preambulo, aqui les va:

Ingredientes:

Rinde: 18 galletas

8 onzas (1/2 libra) de mantequilla sin sal

1 taza de azucar

4 huevos grandes

16 onzas de harina (1 libra)

2 cucharaditas de polvo de hornear

1 cucharadita de canela molida

1 cucharadita de clavito de olor molido

1 pizca de sal

1 taza (8 onzas) de miel de caña (unsulphured molasses)

1 cucharadita de ralladura de jengibre fresco

1 taza y 1/2 de coco rallado seco, tostado

Procedimiento:

1. Batir la mantequilla con el azucar hasta que este cremoso. Incorporar los huevos uno a uno, batiendo bien despues de cada adicion.

2. Cernir la harina, polvo de hornear, sal, canela en polvo y clavito molido. Agregar poco a poco a la mezcla alternando con la miel de caña o molasses, batiendo bien despues de cada adicion.

3. Incorporar la ralladura de jengibre y el coco seco tostado. Batir hasta que este bien mezclado. Dejar enfriar en el congelador por 20 minutos.

4. Pre-calentar el horno a 350 por 10 minutos por lo menos.

5. Engrasar 2 bandejas (cookie sheets) con aceite en spray y retirar la masa de los kekis del congelador.

6. Con una cuchara grande o una cuchara para servir helados, sacar porciones de la masa de keki y poner en las bandejas bien separadas. Yo diria que unas 6 por bandeja.

7. Hornear por 15 minutos o hasta que los bordes esten doraditos (hay que estar muy pendientes). Remover del horno enseguida y dejar refrescar en la bandeja por 5 minutos. Luego, remover de la bandeja y colocar en una parrilla para terminar de enfriar por completo.

Chef M

by Chef Melissa - CookingDiva · February 04, 2005 · 07:07 PM
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