Oh Cookie, Cookie, Cookie starts with "C"..... Unless it's Plätzchen

It's been 5 1/2 years since I have darkened this blog with my presence.   Many things have filled that time; some good, some bad.  But all of those things, whether good or bad, have forced me to step away from a lot of the things that bring me joy---- The main one being conducting research (playing) in the kitchen.

All is not completely lost, however; for though I have been reticent in posting, I have not been remiss in my photographic duties.   So as a preview of things that are forthcoming, hopefully, here is a menagerie of the molded cookies I have been "researching" over the last year.

Cream of Coconut Cookies
(Lily of the Valley mold - Resin)

Maple Sugar Cookie
(Wheat Sheaf mold - Wood)

 Danish Butter Cookie

(Baroque Fruit Mold - Resin)

Frankfurter Brenten

(Rycraft Celtic Mold assortment - Ceramic)

Brandied Orange

(Poinsettia/Clematis mold - Resin)

  

Chocolate Chipotle Cookies
(Single Acorn, Double Flower, Dahlia, Lotus molds - Resin)

 Iced Lemon 

(Polish Folk Mold - Resin)

 Violet Scented Springerle
(Violet, Honey Bee and Thistle Molds - Resin & Wood)

Traditional Anis Springerle

(Misc. Christmas molds - wood)

Wild Honey Shortbread

(Honey Bee and Honeycomb Molds - Resin & Wood)

Honey & Lemon Shortbread
(Resin Honey Bee mold)

As you can see, I have been a bit busy attempting to master the art of molded cookies (in my spare time, which there seems to be very little of these days)  In the coming months, I hope to post these recipes along with tips on molding as well as resources for said molds in resin, wood and ceramic and a few books that might be helpful if you chose to travel down this path of cookie construction.

Mangia
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Hungary for Mushrooms - Mushroom Stouprikash

I am still in major soup mode.... Though I am not so sure if this really qualifies as soup or not.  This is really more of a stew; then again, it's loaded with Sweet Hungarian Paprika, so it's kind of like a Paprikash (though it doesn't contain tomato)

Hmmmmmmm   Mushroom Stouprikash?  Maybe?  (Hey, if Rachel Ray can make up words like "stoup", then so can I.)

This is one of those "perfect" autumnal dishes.  Hearty, but not too heavy.  Excellent on a day that is not so much chilly or cold, but definitely on the cool side of the thermometer.   I think it's the Paprika.

There really is something special about Hungarian paprika.  It has warming qualities, whether Sweet or Hot, that go beyond the mere Scoville scale.  Maybe it's the rich color it imparts or the bright but earthy flavor.  Either way, it is a boon to any dish you decide to apply it to, whether sprinkled on Devilled Eggs or copiously spooned into Goulash.

Hungarian varieties of Paprika are many and varied, but don't let that freak you out.  Here in the US, there are only 2 that are commonly available in the marketplace.

• Special quality (Különleges) the mildest, very sweet with a deep bright red color. 
• Delicate (Csípősmentes Csemege) – color from light to dark red, a mild paprika with a rich flavor. 
• Exquisite Delicate (Csemegepaprika) – similar to Delicate, but more pungent. 
• Pungent Exquisite Delicate (Csípős Csemege, Pikáns) - an even more pungent version of Delicate. 
• Rose (Rózsa) – pale red in color with strong aroma and mild pungency. 
• Noble Sweet (Édesnemes) – most commonly exported paprika; bright red and slightly pungent.
• Half-Sweet (Félédes) – A blend of mild and pungent paprikas; medium pungency. 
• Strong (Erős) – light brown in color, the hottest paprika.

Of the 8 varieties of Hungarian Paprika, the two that are usually marketed are the Édesnemes (sold as "Sweet" Paprika) and the Erős (sold as "Hot" Paprika).  Do not confuse Hungarian Paprika with Spanish Paprika (or pimenton). Most, if not all, of the bottles on the "spice rack" at your local mega-mart that state, generically, "Paprika" are Spanish style; though they may have been grown anywhere from Spain to Serbia and even California.  Hungary is very proud, and well it should be, of its Paprika prowess.  Thus, Hungarian Paprika will be clearly marked as such. (look for the big square red can)

Don't get me wrong...  I am not saying that Spanish Paprika (pimenton) is nasty tasting, lower quality or anything like that.  I love the oak wood smoked variety.  Spanish Paprika just has a different flavor profile which includes some slightly bitter notes.  As a result, it does not fit the bill all the time, but it makes AWESOME Paella.
 

Mushroom Stouprikash

2 TB unsalted Butter
2 yellow Onions, diced
2 lbs Button Mushrooms, sliced (I prefer the brown crimini)
1 tsp Kosher Salt
1 TB fresh Dill, chopped (or 1 tsp dried)
1 TB Sweet Hungarian Paprika (not Spanish, it's a little more bitter)
2 tsp Lemon Juice
3 TB AP Flour
2 cups Mushroom or Vegetable Stock
1 cup Whole Milk
1/4 tsp freshly ground Black Pepper
1/2 cup Sour Cream or Smenta

Melt Butter in a large stock pot set over medium flame.

Add diced Onion and saute for 5 minutes.

Add the Mushrooms, Salt, Dill and Paprika, stirring well.

Cook an additional 15 minutes to ensure the Onion is cooked through and the mushrooms have begun to give up their liquid.

Yes, I really mean it this time, for the liquid they give up will mix with the Paprika and form the unctuous "sauce" in the bottom of the pot.  YUM!

Add Lemon Juice and stir to combine.
Gradually sprinkle the flour over the cooking mushrooms, stirring constantly to prevent flour lumps.

Continue cooking for an additional 5 minutes to remove the "raw" flour flavor.

Add the Vegetable (or Mushroom) stock.

Cover the pot and simmer for 10 more minutes, stirring occasionally.

Add Milk and Black Pepper, stirring to combine.

Whisk in the Sour Cream and reduce the flame to "low" to ensure the sour cream doesn't curdle.

Serve with a Dill Garnish.

Mangia!!
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Wordless Wednesday - Hungarian Inspired Mushroom Soup

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Hungry for Walnuts - Hungarian Walnut Torte

So what do ya do when you have left over Maple Butter-Creme?  Well, since I really didn't want to make a second batch of Macaron, I decided that I would make one of my favorite cakes.

OK, technically it's not a cake, which is a good thing, cause I am really not all that into cake.  It's actually a Torte; and like most tortes, it's made with nuts instead of flour.  Which I guess is why I like them, cause I am kind of nuts myself.  I think of cake primarily as a vehicle by which you get frosting into your mouth.  This is not true of tortes.  They are extremely flavorful and, if the nuts are ground properly and they are baked correctly, they are decadently moist and delicious in and of themselves with no assistance from any frosting.  Thus, as you will see, my frosting layers on this torte are very very thin.

This particular torte manifestation is based on the Hungarian Walnut Torte or "Dios Torta" (Yes, it looks like Spanish instead of Hungarian, but the "s" is pronounced like "sh")

Normally, it would be covered in either Whipped Cream or Coffee flavored Whipped Cream, but as I said, I made just a little TOO much Maple Butter-Creme when I was filling the Macaron.  My excuse? Well, it's really hard to make less than 2 egg whites worth of Italian Butter-creme.  At least I am getting to share this torte now.

Hungarian Walnut Torte

(Dios Torta)

Unsalted Butter, for the pans
1/3 cup (.75 oz) (22g) Panko, finely crushed
10 oz (285g) Walnuts (halves, pieces or any combination there of)
10 large Eggs, separated
6.2 oz (175g) (3/4 cup + 2TB) Granulated Sugar
Maple Butter-Creme, left over from making Macaron ;)

Preheat oven to 350°and crush the Panko with a rolling pin.

Grease 2 round 9" cake pans with butter,

line bottom of pans with parchment paper, then grease paper in each pan as well.

Coat cake pans with a thin layer of bread crumbs and set pans aside.

Shell your Walnuts, if necessary, and place them in a plastic bag.

Crush them finely with a rolling pin. (do not use a food processor, as you may end up with Walnut butter)

Place the bag of walnut crumbs in the freezer to chill and solidify the oils within the nuts. (you want the nut meal to be fluffy instead of pasty, this is why the food processor is a no-no)
Place Egg Yolks and Sugar into a large mixing bowl and beat with an electric mixer on high speed until they become pale.

Slowly sprinkle the sugar into the bowl and continue beating the yolks until thick and pale yellow, 6–7 minutes.  (this is "ribbon" stage)

Test the yolks by rubbing a small amount between your fingers to ensure the Sugar has dissolved.  If the yolks feel grainy, go ahead an beat them a little longer.

Sprinkle one-third of the ground nuts over yolk mixture and fold them in, just until combined.

Repeat the process twice to use up the remaining ground nuts. (The batter will be very thick)

Set aside.

With a clean whisk, beat egg whites in a medium mixing bowl until stiff peaks form, 2–3 minutes.

Gently stir one-third of the whites into nut mixture.

This will lighten the batter enough to facilitate easier folding of the remaining whites.

Fold the remaining whites into the nut mixture in 2 additions.

Divide batter between prepared pans.

Tap the pans on a flat surface to remove any air bubbles. (you can also stab the batter with a butter knife, just like you do for Angel Food cakes)

Bake until a toothpick inserted in center comes out clean, 30–35 minutes.

Just until the torte is pulling away from the sides of the pan...

Let tortes cool in pans for 15 minutes, invert onto a wire rack, peel off parchment paper, and let cool completely.

Bring your Maple Butter-Creme to room temperature, if it looks slightly lumpy or separated, simply throw it in the bowl of your mixer and begin beating it in until it becomes smooth and creamy (makes the "slapping" sound)

Once the layers are completely cooled, place one layer on a cake board and apply a VERY thin coat of Maple Butter-Creme.

Place the Second layer on top.

Give the whole torte a very thin crumb coat.

Chill briefly (only about 10 minutes) then apply a second thin coat of Butter-Creme to the top only.

Press Ground Walnuts around the outside of the torte and garnish with Walnut halves.

MMMM It's been so long since I have made a torte, I almost forgot just how much I love them.  Mainly because they are not as sweet as cake....  I will even hazard to say that they are better for you than cake, because even though they DO contain Sugar, they are devoid of the refined flour normally present in cakes.

Mangia!!
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