A New Way to Enjoy Earl Grey - Earl Grey and Blood Orange Shortbread

Shortbread often comes in pairs. Or at least it does when I am making it.  :)

I have been drinking a lot of tea over the last few days, because I have been fighting a cold, and nothing is quite as satisfying as Earl Grey with lemon.  It really is my ultimate tea.... I will admit to having a soft spot for first flush Darjeeling, but Earl Grey is my all time favorite.  It's bright, rich, bold and exotic.  It stands to reason that lemon is an excellent accompaniment to Earl Grey Tea, especially when your ill, since it already contains oil of Bergamot Orange.  It's the perfect pairing, which is why Earl Grey is traditionally served with slices, not a wedge, of lemon to be added at the drinkers discretion and allowed to languidly float upon the sea of "Grey" within the cup. Sometimes, the lemon slices are even spiked with a clove in the center.  But I will refrain from talking about British tea traditions as that would fill several posts.

My favorite brand has got to be the Tao of Tea's Organic Earl Grey, which is the perfect balance of rich Assam and Bergamot oil.  I like their Smoked Earl Grey too, but it doesn't translate as well into one of my most loved winter drinks, the London Fog.  A London Fog, is a delicious concoction made from Earl Grey steeped in steamed milk, with a hint of vanilla syrup.  True, Earl Grey is not normally served with milk, because the Bergamot oil could potentially curdle the milk, but I find it to be a winter time necessity in dreary winter environs, such as the Pacific Northwest.  (and I have never had one curdle on me)  After all, oil of Bergamot is second only to lavender in it's ability to act as a stimulate and anti-depressant, while simultaneously acting as a sedative and relaxant, giving you an overall sense of well being. 

Now that I have expounded upon the liquid wonder that is Earl Grey, lets move on to something more solid...  Shortbread.

Just like ground coffee, ground tea is an excellent addition to Shortbread.  Earl Grey's ability to play well with other flavors in such goodies as Chocolate Truffles and Pots de Creme makes it the perfect candidate for baking.  It also lends itself well to other additions such as vanilla, almond, and a myriad of citrus zests.  Add the zest of a Blood Orange and you have something even more exotic and out of the ordinary.  Have a taste for Lavender?  Try Lady Grey tea with Meyer Lemon zest instead....  (though it really should be called Countess Grey, which is the accepted feminine form of Earl. I'm just sayin)  Black tea not really your thing?  Try Earl Green (Green tea with Bergamot oil) with Tangelo zest.  They are ALL delicious. 

Earl Grey and Blood Orange Shortbread

2 oz (57g)(1/4 cup) Granulated Sugar
4 oz (113g)(8 TB) Unsalted Butter
Pinch of Kosher Salt
1 tsp Earl Grey Tea leaves
zest of 1/2 a Blood Orange (about 3/4 tsp)
6 oz (170g)(1 1/3 cup) AP Flour

Combine Sugar, Butter and Salt in the bowl of your mixer.

Beat until light and fluffy, while you grind the Earl Grey leaves into a powder.

Add the Earl Grey Powder along with the Blood Orange zest, and beat again until everything is combined.

Slowly work in the Flour,

you have a crumbly mixture.....

Turn the dough out onto a piece of waxed paper or plastic wrap and work into a log with your hands.

Refrigerate the log for 1-2 hours, or until nice and firm.

Preheat the oven to 325F (162C) degrees.
Slice the log into 1/4 inch (6mm) slices.

Place on an AirBake pan or on a regular pan lined with Parchment. (AirBake pans are excellent for shortbread - I always forget that I have them)

Bake for 13-18 minutes, or until the edges just begin to change color.

Move to a rack and allow to cool completely.

Serve with tea of your choice..... (or coffee)

Me?  I double up and enjoy these with a cup of Earl Grey.  :)

Mangia!!
~~

Better Late Than Never - Speculaas

I am an extremely stubborn person.  Yes, I know, it's shocking, but it's true.  ;)

I have been wanting to post about making Speculaas for St. Nicholas day (December 6th) ever since I started this blog in August of 2008, but I have never been able to find a speculaasplank that I could afford.  True, they are fantastic works of folk art, but if you don't have the funds, you don't have the funds.  $50.00 for the simplest mold just seems a little excessive to me.  If you start looking at the hand carved antique ones, then add at least an additional $50 but more than likely an additional $100.   So, since I have been denied the proper way to mold and form speculaas, I have steadfastly refused to make them.

Well not anymore!  (WooHoo!)

I found "a find" at an antique store in Gresham that is going to be closing. I bought 2 Speculaasplanks for $5 dollars each. Total bargain!  Granted, these are copies of older molds (meaning they aren't really antiques), but it was still a deal I could not refuse.

I am not going to retell the history of Speculaas and how the name derives from the Latin "speculum" (mirror).  I am not going to go into the Sinter Klaas story or talk about the Festival or any of that sort of stuff.  There are pages and pages of information available all over the internet, so I am going to let you do some research if you want to know all about it.  :)

This post is mainly about mixing the dough and using the planks.   After all, isn't successful execution of Speculaas the most important part?  I though so.

So let's get this show on the road!  These Speculaas are already a month late.   LOL 

Speculaas

 The lovers or admirers (vrijer and vrijster)

2 3/4 cups (13 oz) ( 365g) All-Purpose Flour
1/3 cup (1 oz) (28g) Almond Flour
2 1/2 TB Speculaaskriuden (Speculaas Spice)
1/2 tsp Cocoa powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
6 oz (170g) Unsalted Butter
1 cup (6.5 oz) (185g) Light Muscovado Sugar (or Belgian Soft Candi Sugar - Brune Fonce)
1/3 cup (78ml) Whole Milk

In a bowl, whisk together the AP & Almond Flours, Speculaas Spice, Cocoa Powder, Baking Soda, and Salt; set aside.

In the bowl of your electric mixer, beat the butter until light.

Add the Muscovado Sugar and beat until combined and fluffy.

Scrape the bowl well......

Add half the flour mixture, blending well.

Add milk, blend again.

Add the remaining flour mixture; mix.

You should have a very uniform, but stiff dough when done.

Form into 2 disks and wrap in waxed paper, then in plastic wrap. (Some spices can react with plastic wrap so I use waxed paper to protect the dough and then plastic to keep it sealed)

Chill for at least 2 hours, but preferably over night to allow the spices to hang out and get to know each other.

When you are ready to mold the cookies........
Dust your Speculaasplank with AP Flour, Rice Flour or Cornstarch. (I prefer good old AP flour)

Remove 1 disk of dough and break off a chunk.

Press into the plank.

Slice away the excess dough with a VERY sharp, well floured knife. (it works best if you can do it in 1 continuous stroke. Starting at the bolster of the knife and draw it towards you while slicing off the excess dough)

Invert the mold and give it a small "whack" on the counter to release the cookies.

If they are sticking, you may carefully nudge then free with a small offset spatula (don't use a knife or you risk damaging the plank) 
Once the cookies are free of the plank, brush away any flour or crumbs left behind (a skewer works well for removing stuck dough crumbs)
Transfer imprinted cookies to parchment lined baking sheets, leaving 2" between cookies.

Re-flour the mold and repeat.
Lightly brush away any excess flour (it doesn't have to be perfect, there will be some flour absorption during baking)

Chill the formed cookies for 1 hour while preheating the oven to 350F (175C) degrees.
Bake until golden brown; 10 minutes for small speculaas and 13-15 minutes for larger ones.

Move to a rack and allow to cool. (if you can)

There, now that wasn't too painful was it?  All in all, once you have done it a couple of times it goes really quick.  Granted, this is not as quick as rolling and cutting, but sometimes tradition is more important.  And let's face it.  These cookies LOOK wicked cool.  Am I right?

Goed Eten!!

~~

Spectacular Speculaaskruiden - Speculaas Spice Mix

Yes, I am stretching this endeavor out as much as possible, simply because I am enjoying the journey.

Now that I have achieved a Speckulaasplank, or rather 2 of them, it is almost time to make Speculaas.  But first, we need to talk about spices, for that is of paramount importance.  A speculaasjes just isn't a speculaasjes without the tangy zip of Speculaaskruiden (Speculaas Spice).

True, you can buy it in the grocery store.  OK, not so much here on the West Coast, but it is out there.  You can order it over the internet as well.  But you never really know how long it has been setting around.  Personally, I find that the path to the best Speculaas is paved with spices you have ground and mixed yourself.

My friend Cathy over at Dutch Baker's Daughter has a fantastic spice mix recipe.  Mine is slightly different, but I think that is primarily due to the fact that I am a little more Danish than Dutch.  LOL

Then again, it could be because I am a Mace hound and always have been.  When a recipe calls for 1/2 tsp Nutmeg and 1/4 tsp Mace, I always flip them around, using more Mace and less Nutmeg.  They come from the same plant after all.  Mace is the simply the dried peel of the Nutmeg.  But I like the subtle fruity quality that is has... Like Nutmeg, but with hints of Orange.  YUM!

Let's talk a little Cinnamon for a moment.  I am REALLY big on Ceylon Cinnamon, so is most of Europe and Mexico.  Not Saigon (C. loureiroi), Chinese (C. cassia) or Korintje (C. burmannii), known collectively as "Cassia" in some circles, but real honest to goodness Ceylon Cinnamon (Cinnamonium vernum).  Thank goodness there is a Penzey's here, cause it's getting harder and harder to find.  If you are using Korintje Cinnamon reduce the cinnamon in this recipe to 7 tsp; if you are using Saigon Cinnamon, reduce the cinnamon to 6 tsp or it will completely overpower the blend.

As far as the Coriander, Anise Seed.....  Well, you could probably leave those out if you want... I think the Coriander bolsters the profile by brightening the overall flavor while the anise lends it's own subtle "sweetness".  Don't worry, there is not enough to make the cookies taste like licorice, I promise.   LOL    The point is, your Speculaaskruiden really MUST have Cinnamon, Clove, Mace (or Nutmeg), Ginger, Cardamom and White Pepper.

Speculaaskruiden

The palate of a baker allows us to paint a picture with flavor.

8 tsp ground Ceylon Cinnamon
2 tsp ground Clove
2 tsp ground Ginger
2 tsp ground Mace
3/4 tsp ground Cardamom
1/2 tsp ground White Pepper
1/2 tsp grated Nutmeg
1/2 tsp ground Coriander
1/2 tsp ground Anise Seed (not Star Anise - It's too strong)

Blend everything together.

Store in an airtight container.

And NOW, we are ready to make some serious Koekje (cookies)

Mangia!!
~~

Wordless Wednesday - Speculaas Planks (Finally!)

~~

Halloween Scream - Monster Cookies

It was a dark and stormy night........  when the Monsters attacked......

mmmmmm    grrrrrrrrrrrrrrr  aaaaaaaaarrrrrrrrrgggggg

It was the annual Halloween Chili Feed, so I figured I should make some cookies fitting the occasion.  Monster cookies are kind of a odd baked beast.  Seriously, I love Peanut Butter Cookies and Oatmeal Cookies and Peanut Butter Chocolate Chip cookies as well as Cowboy Cookies (Oatmeal Chocolate Chip) but Peanut Butter and Oatmeal with Chocolate is kind of a odd combination to me. It's like throwing all your eggs in one basket and hoping it's not a disaster.  I guess I had never really thought about it when I was a kid.  Every time Grandma made them, we all went nuts for them...  Maybe we were just bedazzled by the colorful M&Ms... Though they are much more colorful now, than they were when I was young (Red & Blue didn't exist and I miss the tan colored ones). Maybe my taste buds have changed.  The kids went nuts for them though, just like we use to when we were young. Maybe it's an age thing.  Who knows. 

There is a plus to these cookies though, between the Peanut Butter and the Eggs, no further binders are needed... Meaning they contain no wheat flour, so they are a "gluten-free". That is unless there is hidden gluten in M&Ms...   Hmmmmmmm

Monster Cookies

1 1/2 cups chunky Peanut Butter
8 TB unsalted Butter
1 cup Brown Sugar
1 cup Granulated Sugar
3 large Eggs
2 tsp Vanilla Extract
4 1/2 cups Quick Oats
2 tsp Baking Soda
1 tsp Kosher Salt
1 cup Milk Chocolate Chips
1 cup M&M's Dark Chocolate candies

Preheat the oven to 350F degrees.
In the bowl of your electric mixer, beat the Peanut Butter and Butter until well combined.

Add the sugars and continue beating until light and fluffy.

Add Eggs, one at a time, beating well after each addition, then add the Vanilla Extract.

Add Oats, Baking Soda and Salt, stirring by hand to incorporate.

Add Milk Chocolate Chips and M&M's, stirring until uniformly spread through the batter.

Use a scoop (I used a #24 but that is the largest I have.. a #12 would have been better) to portion the dough on an ungreased baking sheet.

(I found candy eyes earlier this month and since I did not get around to decorating sugar cookies by floating royal icing on them, I decided to give the monsters eyes)

Bake 17 to 20 minutes (depending on the size of scoop you use), careful not to over bake, they should look a little bit moist in the center when removed from the oven.... Allow them to cool for 5 minutes on cookie sheets to allow the cookies to finish baking.

Transfer to wire racks and cool completely before storing in an airtight container so they can't escape.

Apparently, I should have gotten the lid on faster....  ;)

Mangia!!
~~

Here Comes the Sun - Sunflower Butter Cookies

Everyone is familiar with Peanut Butter cookies.  Those sweet and salty biscuits with the clever hatch marks on the top.  Did you know that other nut butters work just as well as Peanut butter?  Yep, it's true.  And since I know several people with peanut allergies, who are also allergic to tree nuts of all kinds, I have started turning to my favorite substitute on a regular basis.   Sunflower Seed Butter.  

True, they don't taste exactly like peanut butter cookies, but they are pretty close.   In fact, I think sunflower seed butter tastes more like peanut butter than the almond butter does.

Sunflower Butter Cookies

1/2 cup (4 oz) (113g) Unsalted Butter
1/2 cup (4.5 oz) (130g) Sunflower Butter
1/2 cup (3.5 oz) (100g) Granulated Sugar
1/2 cup (3.6 oz) (102g) Dark Brown Sugar
1 large Egg
1/2 tsp Vanilla
1 1/2 cups (6.6 oz) (187g) AP Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt

You know the drill...

Place Butter and Sunflower butter in the bowl of you mixer and beat until well combined.

Add the both the Sugars and cream them together.

Add the Egg and mix until emulsified, then add the Vanilla and mix a little longer.

In a small bowl, whisk Flour, Baking Powder, Baking Soda and Salt together.

Add the flour mixture to the mixing bowl and beat on low speed until well combined and a soft sticky dough forms.

Remove the dough from the bowl, wrap in plastic film and refrigerate for 30 minutes.

Preheat the oven to 350 F (175 C) degrees
Roll Walnut sized balls of dough and place on a parchment lined baking sheet.

Using a fork, create hatch marks on the cookies, flattening them slightly. 

(This is a requirement, don't ask me why, it's just tradition - though I have been told that if this is not done, it will cause a distortion in the space-time continuum)  ;)

Bake for 10-12 minutes.

Let the cookies cool on the pan for 5 minutes before moving to a cooling rack.

Then grab a big glass of ice cold milk and enjoy.

Mangia!!
~~