Our 2007 winner:

ORANGE-CHOCOLATE COOKIES

   Makes about 3 dozen.

   Note: Contest winner Eileen Troxel of St. Paul spotted this

recipe in Traditional Home magazine and it quickly became the

centerpiece of her December baking routine.

   - 1 c. (2 sticks) butter, at room temperature, plus extra for

chocolate dipping sauce

   - 1 c. sugar

   - 1 egg yolk

   - 2 tsp. finely grated orange zest

   - 2 c. flour, plus extra for rolling dough

   - 1/4 c. orange marmalade, divided

   - 6 oz. bittersweet chocolate

   Directions

   Preheat oven to 375 degrees. Line baking sheets with parchment

paper.

   In a large bowl, using an electric mixer on medium-high speed,

beat butter for 30 seconds. Add sugar and beat until combined,

scraping sides of bowl occasionally. Beat in egg yolk and orange

zest. Reduce speed to low and add flour until just combined.

   On a lightly floured work surface, roll dough to 1/4-inch

thickness. Using a 11/2-inch round cookie cutter, cut dough into

rounds, re-rolling and re-cutting until all is used. Place rounds

on prepared baking sheets.

   Using your thumb, make a slight indentation in center of cookie

and fill with 1/4 teaspoon orange marmalade. Bake approximately 12

minutes or until edges are lightly browned. Remove from oven and

transfer cookies to a wire rack to cool completely.

   In a double boiler over simmering water, melt chocolate, whisking

in enough butter (1 tablespoon at a time, up to about 4

tablespoons) to make a good dipping consistency. Dip half of each

cookie in chocolate and place on waxed paper until chocolate sets.

 

Our 2005 winner:

 

DEVIL'S DELIGHT COOKIES

   Makes about 2 dozen cookies.

   Note: Vosges chocolate bars are available at Whole Foods and at

www.vosgeschocolate.com. Mexican vanilla is available at Mexican

supermarkets. From Michelle Clark of St. Paul.

   For dough:

   - 10 oz. bittersweet chocolate, chopped

   - 1/2 c. plus 2 tsp. flour

   - 3 tbsp. unsweetened cocoa powder

   - 1/4 tsp. baking powder

   - 1/4 tsp. chipotle chile or cayenne pepper powder

   - 1/4 tsp. salt

   - 5 tbsp. unsalted butter, at room temperature

   - 1 c. plus 1 tbsp. sugar

   - 3 eggs

   - 2 tsp. Mexican vanilla extract

   - 1 (3.3-oz.) Vosges Red Fire chocolate bar, chopped

   - 1/2 c. (3 oz.) cinnamon chips, such as Hershey Cinnamon Chips

   For dusting:

   - 4 tsp. sugar

   - 4 tsp. cinnamon

   - 1/8 tsp. chipotle chili or cayenne pepper powder

   Directions

   Preheat oven to 350 degrees. Line baking sheets with parchment

paper.

   In a double boiler over simmering water, melt bittersweet

chocolate until smooth. Remove from heat and cool melted chocolate

for 10 minutes.

   In a medium bowl, whisk together flour, cocoa powder, baking

powder, chili powder and salt. In a large bowl, using an electric

mixer on medium-high speed, beat butter and sugar until crumbly.

   Add eggs, one at a time, beating well after each addition.

Continue to beat until mixture is pale, light and creamy, about 5

minutes. Reduce speed to low, add lukewarm melted chocolate and

vanilla, and beat until just combined. Fold in flour mixture, then

fold in chopped chocolate bar and cinnamon chips. In a small bowl,

whisk together sugar, cinnamon and chile pepper powder.

   Drop batter by 1/4 cupfuls onto prepared baking sheets, spacing 2

inches apart. Sprinkle a pinch of dusting mixture over each cookie

and bake 16 minutes, or until tops are evenly cracked but cookies

are not yet firm to the touch. Remove from oven and cool cookies

completely on baking sheets.

 

It is feast time. We are preparing for one Holiday Feast after another when you consider Thanksgiving, Christmas Eve, Christmas, New Years Eve and New Years Day.

I think the best part of any feast is the sides.

Brussel Sprouts carmelized with bacon, potatoes floating in garlic and cream, wild rice with mushrooms and sherry, pie, creamed spinach. Yum.

If you need help preparing for the feast checkout these great sources:

www.epicurious.com

Has the best side recipes for Gourmet Magazine and Bonappetit.

www.Kingarthurflour.com

This is a super reliable pie site with great recipes and helpful pi-making tips. Check out this recipe for pecan pie - yum.

www.kingarthurflour.com/recipes/pecan-pi...

Turkey help can be had at

www.butterball.com or by calling their hotline at 1800-288-8372. a recipe for "the worlds easiest thanksgiving turkey recipe is here"

www.foodnetwork.com/recipes/worlds-simpl...

Just remember, slather everything in butter, add lots of fresh herbs and add your favorite ****tail and relax...it is all good!

 

 

 

Try these Easy squash ravioli - They were delicious!

Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce Gourmet | January 1997

 

Yield: Makes 30 ravioli, serving 6 generously For filling a 2-pound butternut squash, halved lengthwise and seeded 1 medium onion, chopped (about 1 1/2 cups) 1 1/2 teaspoons ground sage 1 tablespoon unsalted butter 1 garlic clove, minced 3 ounces aged goat cheese, grated (about 2/3) 60 won ton wrappers, thawed if frozen 1 stick (1/2 cup) unsalted butter 1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse Preheat oven to 425°F. and lightly grease a baking sheet. Make filling: Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth. While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute. Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well. In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli. Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly. In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered. Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered. Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

 

Stepanie and I visited Kyoto Sushi in Easen. The service was really friendly and everyone seemed to be having a good time. The restaurant was nicely done inside and the food was fast. We liked the Tempura Shrimp and the rolls were colorful though the sushi was a bit warm when we though it should be cold and firm. They had a good wine list.

Here is what we ate: