Words & Brush Recipe Corner: CHINESE ALMOND COOKIES

 CHINESE ALMOND COOKIES

In the Kitchen with Henny: 

The writer is a kitchen coach who conducts workshops, as well as private events for organizations. Learn more at www.inthekitchenwithhenny.com

By HENNY SHOR, Jerusalem Post, SEPTEMBER 30, 2023

https://www.jpost.com/food-recipes/article-760930

Chinese almond cookies (credit: HENNY SHOR)

When researching desserts for Asian night, the obvious first choice was to make fortune cookies. But don’t worry, I won’t give you a recipe that I found time-consuming and with poor results. But that’s a story for another time.

So I went back to the drawing board for desserts, until I came across these Chinese almond cookies. Firstly, I must say how I love almonds and, of course, I love cookies, so this seemed to be the perfect ending to a fun and festive meal. They are crisp and light, and what’s best is that they can easily be made gluten-free.

Ingredients

Yields 2 dozen cookies.

• ½ cup vegetable oil
• ¾ cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• ½ tsp. almond extract
• ½ tsp. baking powder
• 1/4 tsp. salt
• 2 cups finely ground almond flour
• 1 cup flour (or gluten-free flour substitute)
• 1/3 cup raw almonds, for topping cookies

Egg wash:

• 1 egg
• 1 Tbsp. sugar
• 
  

Directions

Preheat the oven to 180°.

In a large bowl, mix the oil, eggs, and sugar until smooth. Then add the vanilla and almond extracts and stir. Add the baking powder, salt, almond flour, flour, and mix well.

Line a cookie sheet with baking paper. With wet hands, roll 1-inch balls of dough, place them on the cookie sheet, and keep them 2 inches apart. Lightly flatten the balls with the bottom of a glass while pressing very gently. Gently press an almond in the center of each cookie.

In a glass, mix the egg and sugar, and brush lightly over each cookie.

Bake cookies for 12 minutes, let cool, and enjoy!

ENJOY!

This page was posted by Sputnik One of the Sputniks Orbit blog

https://disqus.com/home/forum/thesputniksorbit-blogspot-com/ 

Please Recommend this page and follow us on:

https://disqus.com/home/forum/https-www-wordsandbrush-com/

October Open Thread 2023

 

                    Hello October!  

Fall cooler days are around the corner here. Also our new coffee station is open.  Looking forward to putting holiday lights on it and making it festive, as there are quite a bit of holidays just around the corner. With any morning, first coffee is a must. Or tea if you prefer. At least the coffee grinder back up works. Just hammer the beans in a bag.

 

        As we go through walks and drives to see fruity pebbles of fall on trees, their branches growing ever barren, it is a nice change to the hot summer here in the South. Sometimes we get snow, other winters it is just cold with rain.   A great hush settles over the land as the forest animals take note and start their storage.   They know more than we take notice.    

                Adventure is calling at the corn maze with bluegrass music, gem mining, and tasty eats courtesy from the food trucks.

                                          

    

                        

                                                            

                                

                          

                           

         Check out the local fair that comes by. Seeing everyone have fun, hearing children's laughter  to their sense of wonder brings on a nostalgia when we were kids.  County fair food from funnel cakes, hot dogs, slushies to frozen fried icecream to accompany the fun with our sweethearts and families. Try out one of the many games to win that stuffed unicorn or bear.  They look way too easy is deceiving.

                                

                                       

       Don't forget to walk through the forest in its change of colors to gaze at the splendor and hear the forest speak to us in its language with the wind.

        Thank you for visiting and passing on the word to follow.  Take a break. We're getting more coffee from the stockroom after this incident below.

Words & Brush Weekender: Easy listening music and chat, Friday 29th September 2023, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 29th September 2023, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Bee Gees - Too Much Heaven

Carly Simon - Coming Around Again

Shades - World We Can make It

Goodbye Stranger - Supertramp 

Swingin' Together // Elle & The Pocket Belles

The Satin Dollz - Italian Swing Sizzle Reel

Louis Prima and Keely Smith "That Old Black Magic,"

I'll Fly Away - Cotton Pickin Kids

The Hollies - Carrie Anne

Taylor Swift - Tim McGraw

🎤🔊🎼🎹🎷🎺🎸🎻

This page was posted by Sputnik One of the Sputniks Orbit blog

https://disqus.com/home/forum/thesputniksorbit-blogspot-com/

Please Recommend this page and follow us on:https://disqus.com/home/forum/https-www-wordsandbrush-com/

Words & Brush Recipe Corner: Mini Honey Cake Muffins

Pascale's Kitchen, Mini Honey Cake Muffins

By PASCALE PEREZ-RUBIN, Jerusalem Post, SEPTEMBER 17, 2023 

 Mini honey cake muffins (credit: PASCALE PEREZ-RUBIN)

Mini Honey Cake Muffins

Makes 12 muffins.

• ¾ cup oil
• ¾ cup sugar
• 4 eggs
• ½ cup honey
• ½ cup silan (date syrup)
• ½ cup walnuts, broken into pieces
• 1 tsp. ground cloves
• 3 cups self-raising flour, sifted
• 1 level tsp. baking soda
• 1 tsp. Turkish coffee
• 1 cup boiling water

Toppings:

• ½ cup walnuts, chopped

Preheat oven to 170°. Mix the oil, sugar, eggs, honey, and silan together in a large bowl. Add the walnuts, cloves, flour, and baking soda, and mix well. 

Dissolve the coffee in the boiling water, then add it to the mixture and stir. (If you add the coffee grounds as well as the liquid, the color of the cake will be much darker, but the taste will remain the same.)

Pour the batter into a pitcher. Line a muffin tray with paper liners, then spray them lightly with oil spray. Pour the batter into the muffin liners until they are ½ to ¾ full. Add the walnut pieces on top of the batter. 

Bake the muffins for 40-50 minutes or until a toothpick inserted in the center of the muffins comes out dry and clean. Remove the tray from the oven and let the muffins cool down.

• Level of difficulty: Easy
• Time: 1 hour
• Status: Parve

• 
  

ENJOY!

This page was posted by Sputnik One of the Sputniks Orbit blog

https://disqus.com/home/forum/thesputniksorbit-blogspot-com/ 

Please Recommend this page and follow us on:

https://disqus.com/home/forum/https-www-wordsandbrush-com/

Words & Brush Weekender: Easy listening music and chat, Friday 22nd September 2023, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 22nd September 2023, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

The 5th Dimension Up, Up and Away

Kris Kristofferson Me And Bobby McGee

Marty Robbins. Red River Valley

Johnny Cash "I Walk The Line"

Frank Sinatra - I've Got You Under My Skin

Helen Reddy - I Am Woman

Everytime We Touch (Maggie Reilly); Cover by Beatrice Florea

Dido - Thank You 

The Bangels - Manic Monday

The Four Lads - Istanbul (not Constantinople)

🎤🔊🎼🎹🎷🎺🎸🎻

This page was posted by Sputnik One of the Sputniks Orbit blog

https://disqus.com/home/forum/thesputniksorbit-blogspot-com/

Please Recommend this page and follow us on:https://disqus.com/home/forum/https-www-wordsandbrush-com/

Words & Brush Recipe Corner: Pan Bagnat (Pressed French Tuna Sandwich)

 

Pan Bagnat (Pressed French Tuna Sandwich)

I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.

Recipe by Chef John 

 

Updated on September 13, 2022

https://www.allrecipes.com/recipe/281289/pan-bagnat-pressed-french-tuna-sandwich/

Ingredients

• 1 clove garlic, minced

• ⅓ cup extra-virgin olive oil

• 1 loaf day-old crusty French bread, split in half lengthwise

• 2 medium ripe tomatoes, sliced, divided

• 1 pinch freshly ground black pepper to taste

• 1 pinch salt to taste

• ⅓ cup thinly sliced red onion

• ⅓ cup sliced green olives

• ⅓ cup sliced black olives

• ½ cup thinly sliced banana peppers

• 1 ½ cups olive oil-packed tuna, broken into large chunks

• 8 oil-packed anchovy fillets

• 1 tablespoon drained capers

• 2 medium hard-boiled eggs, sliced

• ¼ cup fresh basil leaves, or to taste

• 2 tablespoons white wine vinegar, or to taste

• Directions

  1. Stir garlic into the olive oil and set aside.

  2. Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.

  3. Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.

  4. Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.

  5. Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.

  6. Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.

  7. Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

  8. Chef's Notes:

     The French say this sandwich is not properly done unless there is oil dripping from it when you're eating, so don't be shy with the oil. Also, the longer it sits in the fridge being pressed, the better.

     You can use a flatter loaf, such as ciabatta instead of a French loaf.

     You can use any vinegar of your choice.

     You can use any fresh, roasted, or pickled pepper you like instead of banana peppers, and add any ingredient you like, such as artichoke hearts, sliced fennel, or maybe some blanched green beans.

  9. For more directions watch the video

  10. 
      

      
      

  11. 

      ENJOY!

      
      
      
      This page was posted by Sputnik One of the Sputniks Orbit blog
      https://disqus.com/home/forum/thesputniksorbit-blogspot-com/ 
      Please Recommend this page and follow us on:

      https://disqus.com/home/forum/https-www-wordsandbrush-com/