10 loves: walnuts

10 Walnut Loves

It is a common trait of my generation - a love of top ten lists.  Did it all begin with David Letterman?  Now they are everywhere: news reports, travel guides, holiday sales, marketing launches, etc.  And our little blog is no different!

This walnut top ten is inspired by a recent gift from our family's DF, Dorothy Quilty.  We came to know Dottie many years ago through DF's Woody, Jen and Anne.  She is a neighbor of ours, living in Winchester for decades with her sisters.  She lives alone now, and we have weekly visits with lots of storing telling, book and movie shares and some produce swaps in summer.  She is an inspiration - a strong, brave, intelligent and witty woman with a love of reading, current events and a little gossip here and there.  This one is a 'shout-out' to her and her amazing spirit!

10. heart healthy walnuts Take a quick peek at this interesting article from Dr. Andrew Weil about the benefits of walnuts.

9. sugared walnuts Leave it to Martha Stewart to have a quick and easy recipe for this classic - great for salads and to munch with cocktails. I also like to quick-toast mine in the oven.

8. blue-cheese walnut cream  Another party classic from Martha, I thin mine with a little cream or 1/2 and 1/2. It is great on top of grape halves or spread on crostini.

7. cranberry, walnut quinoa salad I fell in love with Quinoa this fall. Shout-out to Denise Costello, our local fit foodie, for inspiring me to make this a pantry staple!

6. walnut butter cookies  My kids love making these 'horseshoe' shaped cookies.  Claire has an Italian version, Crumiri, on her blog!

5. walnut cookie molds I covet these - aren't they adorable?  Don't you want to spread a little Nutella between two halves? Or perhaps a little chocolate ganache?

4. salad with pears, pomegranate & walnuts  This recipe from NPR's site gives an alternative recipe for sugared walnuts, but Martha's (see above) is easier. I make a version of this every Christmas.

3. walnut marinated goat cheese  I am a big goat cheese fan and this epicurious.com article was an inspiration for some of our homemade holiday gift giving.

2. walnut-arugula pesto  Yum!  Calling all arugula fans!  This pesto is so versatile; use it on pasta, pizza, sandwiches and to make an amazing potato salad!

1. Our newly, inherited Nut Cracker - Thank you, Dottie!  We love it!

sugar cookies and quick icing

cookies, frosting, sprinkles ... oh, my!

Back when our oldest boys were babies, my DF (dear friend), Noelle, and I used to have weekly play-dates (for mommies and sons).  We loved to watch the boys in all stages with a devotion only first time parents can truly appreciate. We both love the holidays and simply could not wait until these boys were old enough to participate in holiday preparations and traditions.  Once they were old enough to sit up at a table and fling food on a spoon - we had them decorating Christmas cookies.  We were determined!  Our two favorite types were sugar cookies - where they could ice and sprinkle to their hearts' content - and chocolate chip oatmeal cookies - that they would drizzle with melted chocolate.  Messy, yummy fun.  Definitely some Kodak moments!

I think Land O' Lakes published this wonderful sugar cookie recipe on boxes of their unsalted butter more than ten years ago and my adaptation is still our go-to for Christmas (and St. Valentine's, and St. Patrick's and Easter ... ).  I often keep dough in the freezer to bake in small batches throughout the season. They are yummy plain, special with sprinkles and a great project for decorating during the holidays. Here is my take and some pictures of our recent works.


Classic Sugar Cookies
adapted from Land O'Lakes

my microplane makes fine zest;
blends nicely into the dough

Ingredients:
2 sticks of butter (1 cup), softened to room temperature
1 c sugar
1 egg
1 orange, zested and juiced
1 t vanilla
2 1/2 c flour
1 t baking powder

Directions:


Make the dough:
1. Combine the butter and sugar.  I use our standing mixer and beat till light and fluffy, approximately 2 minutes.  Then add the egg and incorporate.  I scrape down the sides and add the orange juice, zest and vanilla.

2.  In a large bowl combine the flour and baking powder.  I whisk and then slowly add it  into the wet ingredients.

3.  Dump the dough onto a clean counter or large cutting board covered with plastic wrap.  I then divide into thirds or fourths, wrap each in plastic wrap.  Refrigerate at least 3 hours or overnight.  I put mine in the freezer and use as needed.  I have used dough stored up to two months with success.

Cut & Bake:
1. Thaw dough overnight in the refrigerator if necessary.  Preheat oven to 350 degrees.

2.  Roll out on a floured surface. To keep mess to a minimum, you can roll out the dough between two pieces of plastic wrap or wax paper.  We like it to be just under 1/4" thick for cutting.

3.  We have used a variety of sized cutters - mostly 3" but sometimes as small as 2".  I just check the cookies often - starting at 4-6 minutes depending on your oven.

4.  Remove when the top is no longer shiny (damp dough has a slight sheen to it) or when the edges just start to brown (ever so slightly).

5.  Leave on drying rack until completely cool.  Frost to your heart's content!

love our one eyed snowman!

Frosting: 
This easy frosting dries quickly. 


1.  Combine 1 lb confectioner's sugar, 1 T lemon juice, 1/4-1/3 c water in a bowl. A plastic funnel made quick work of putting plain white in a tube then some custom colors into smaller tubes.  Adjust the water as needed for fluidity.

cookie celebration: a visit with Germain Lawrence

is there anything more inspiring than a blank slate?

I love the way food preparations make conversation easy, bringing generations and people from all walks of life closer together.  Yesterday, I shared a holiday moment with some very brave and artistic girls who reside at Germain Lawrence, a unique facility that treats girls in crisis.

Much gratitude to Stephanie Terry and Karina Nolasco for yesterday ... and for the connections they have facilitated between women in our community and the staff and residents at Germain Lawrence.  It is a miraculous thing indeed.  And isn't that what this time of year is all about?  Enjoy a creative moment with people you love - the holiday spirit will flow!

Recipe for a Cookie Celebration

2 Stations:
  I- decorating already baked cookies; accommodating up to 4 rollers
  II- rolling out cookie dough and cutting into shapes

For Station I:
3-4 Rolling Pins
6-8 discs of pre-made batter, rolled between sheets of saran wrap
6-8 Cookie Cutters - faves from yesterday: gingerbread person, trees, flower, star, angel
+ extra batter waiting in a bowl (just in case)

For Station II:
Frosting; white (tons, please), red & green
Food Dyes; for custom colors
Plastic Knives; for spreading
Frosting Pens; white, red, green
Sprinkles; red, green, blue, white or silver balls
Plates for each artist to contain their work

Trays for allowing the designs to set
Boxes or bags for cookies to travel.

Directions:
Add holiday music, 'Eager Participants' and a holiday memory is in the making. Our two stations and 4 long tables connected end-to-end served more than a dozen people at a time. Be brave - make a happy mess!

the girls will be bringing cookie packages
to homes in their neighborhood this year

homage to Kate: peanut butter cookies

best with milk

Today's post is an homage to my mother, on her 72nd birthday.  My mother is a strong, spiritual woman who has lived her life with a passion for education, literature, storytelling,  nature and nutrition. She is a well-loved (now retired) school teacher and I often reflect back on all the things she accomplished in any given day - while juggling a career and family.  While my mother was passionate about fresh fruit, veggies and fresh seafood - she was not fond of elaborate meal preparation or long hours in the kitchen.  (Often resorting to cereal for supper when my father was away on business! -  How wise she now seems!)  As such, the dessert she would make most often was not a cake or a pie ... but these delicious peanut butter cookies.  The recipe is straight from the only cookbook she ever owned, The Joy of Cooking. Click here for a glimpse into this book's amazing history.

Happy Birthday, Mom!


Classic Peanut Butter Cookies
from the Joy of Cooking

Ingredients:
1/2 c flour
1/2 t baking soda
1/3 c unsalted butter, softened
1/2 c sugar
1/2 c brown sugar
1 egg
1 c peanut butter (we use creamy)
1/2 t vanilla

Directions:


1. Pre-heat the oven to 375 degrees.

2. Whisk together the flour and baking soda to combine. Set aside. (I did this in advance and left out with the butter.)

3. Beat the butter and two sugars together until well-blended.

4. Add the egg, the peanut butter and vanilla.  Then stir in the flour mixture until blended.  Shape into 1-inch balls and arrange on cookie sheets, about 2-inches apart.  Press flat with a fork (see my picture).

5.  Bake for 10 minutes (I do one sheet at a time because my oven doesn't always cook evenly.)  Let stand briefly then transfer to a rack to cool.

Enjoy!