Recipe: Egg Cakes

Ingredients:

Instructions:

1. In a mixing bowl, combine flour, eggs, sugar, and milk.
2. Use an egg beater to whisk the mixture until light and frothy.
3. Heat a greased pan over medium heat.
4. Pour a portion of the batter into the pan, tilting to spread evenly.
5. Cook until golden brown on one side, then flip and cook the other side.
6. Serve hot, buttered, and rolled, with a side of maple syrup for dipping.

Tasting Notes
These egg cakes are a nostalgic delight with their smooth, delicate flavor. They're best enjoyed fresh off the pan and are incredibly versatile. Pair them with fruit, jam, or even powdered sugar for a sweet twist, or enjoy them plain for a classic taste.{It's finger food at our house!} This recipe is similar, though not as sweet as Crêpes au sucre (Sugar pancakes).

The third in this series of waffle posts (see previous posts on Best Waffles and Hard Waffles) is Krum Kake (pronounced "KROOM kah-kah"). It is a beloved Norwegian treat that combines artistry and deliciousness. Translating to "bent cake," Krum Kake is baked on a special decorative waffle iron and then carefully rolled around a wooden cone to form a delicate, crisp cone as it cools.

These ornate, thin wafers are perfect on their own as a rich cookie but transform into something extraordinary when filled with whipped cream or homemade ice cream. A staple of Norwegian dessert tables, Krum Kake is both beautiful and delicious.

Instructions:

1. In a bowl, cream the butter and sugar together until light and fluffy.
   
   
2. Add eggs one at a time, mixing thoroughly after each addition.
   
   
3. Stir in the flour and vanilla extract, mixing until smooth.
   
   
4. Add the cardamom or your preferred flavoring, and mix well. Gradually add water until the batter reaches a thick, creamy consistency.
   
   
5. Preheat the Krum Kake iron according to its instructions.
   
   
6. Spoon a small amount of batter onto the iron and cook until golden brown.
   
   
7. Remove the cooked Krum Kake and quickly roll it around a wooden cone while it’s still warm. Slip off the cone and let it cool.
   
   
8. Store in an airtight container in a cool, dry place.

Despite my efforts, I've yet to find a recipe quite like the one my grandmother used, and I'm curious if anyone else has a tradition involving Hard Waffles. Have you encountered this recipe under a different name? If so, please share!

This cherished recipe is written in my maternal grandmother’s own handwriting.

Instructions:

1. In a bowl, combine the sour milk (or cream), butter, eggs, and sugar.
   
   
2. Add the baking soda, baking powder, and salt, mixing well.
   
   
3. Gradually add flour until the dough reaches a workable consistency. The dough should be firm enough to roll out.
   
   
4. Preheat your waffle iron. Roll out the dough and bake in the heated waffle iron until golden brown and crisp.
   
   
5. Allow the waffles to cool.

Pavlova is like a cloud, with a delicate sweetness and a soft, marshmallowy center. It's the perfect gluten-free dessert for those looking for something light and airy. Whether you serve it with lactaid-laced cream or on its own with fresh fruit, Pavlova is the ideal sweet ending for any meal, especially when catering for gluten-free, lactose-free, and vegetarian guests.

I first experienced this iconic dessert while visiting family friends in Australia. Pavlova has a crisp, crunchy exterior, but a soft, chewy inside that makes each bite irresistible.

The Pomegranate Cosmopolitan is a trendy and delicious variation of the classic Cosmopolitan, popularized in New York City. Known for its pretty pink color, this cocktail is not only easy to make but also classy and fun to serve, making it an ideal choice for festive occasions like Christmas.

While the original Cosmopolitan recipe calls for vodka, Cointreau (or Triple Sec), cranberry juice, and freshly squeezed lime juice, this version uses POM pomegranate juice to add a smooth, rich flavor that tones down the tartness of cranberry juice. The result is a sophisticated, balanced drink that's both refreshing and festive.

The Cosmopolitan has been around since the 1970s, gaining widespread popularity thanks to the hit television series Sex and the City. Known for its connection to Carrie Bradshaw, the Cosmopolitan became synonymous with Manhattan's cocktail culture.

"A cheeseburger, large fries, and a cosmopolitan please."
— Carrie Bradshaw, Sex and the City

Today, the Cosmopolitan is loved worldwide for its vibrant pink color and balanced flavor. The addition of pomegranate juice in this version creates a slightly less sweet, more complex profile, making it a refined and trendy twist on the original.

Recipe: Pomegranate Cosmopolitan

Instructions:

1. Fill a cocktail shaker halfway with ice.
   
   
2. Combine all ingredients in a pitcher and pour into the cocktail shaker.
   
   
3. Shake for 30-40 seconds until well-chilled.
   
   
4. Pour into a martini glass and garnish with a thin slice of lime.
   
   
5. Drop a few pomegranate seeds into the glass for an added touch.
   
   
6. Optionally, ignite some orange zest over the drink to enhance the flavor and aroma of the Grand Marnier.
   
   
7. Serve immediately and enjoy the festive, refreshing flavors!

The first step in making shortbread, and many baked goods for that matter, is creaming the butter and sugar. I thought it was funny when someone next to me in the kitchen at Le Cordon Bleu asked me where the cream was when she heard that we had to "cream the butter and sugar" for the tuiles we were making that day. We all have to start somewhere: some watch a master Michelin-starred chef in a famous cooking school, some hold onto their grandmother's apron stirring batter alongside, and some watch endless hours of the Food Network and are forever scarred by the perfectionism of Martha.

Fat, flour, and sugar. That's shortbread. Mixing these ingredients properly yields a cookie that is slightly crisp, tender, crumbly and melts in your mouth. Beyond these three ingredients, the variations are endless. Some like traditional, plain shortbread. Others like to jazz it up with decorations and flavors. Some like it baked pale, golden or browned. Others roll the dough and cut it into myriad holiday shapes while some use a time-stained shortbread pan.

To me, shortbread means Christmas. A year doesn't go by where I don't make one (or twelve) dozen of this simple cookie. I love how it crumbles in my mouth, the layers shattering and scattering its sweetness. A little taste of chocolate, a hint of Kahlua (maybe I should add more in next year's batch). Another cookie laden with almonds and orange. Another flaked with coconut. It's hard to stop at one. And why should I? It's Christmas. I can be perfect in the New Year!

Recipe: Chocolate Kahlua Shortbread

Variations:

Orange and Grand Marnier:
• 1 heaping tablespoon candied orange peel, finely chopped
• zest of 1 orange, grated
• 1 tablespoon Grand Marnier

Cappuccino:
• 1 tablespoon finely ground espresso coffee
• Dip one end of the cookie into melted chocolate

Hazelnut or Almond Orange:
• 1½ cups hazelnuts (skins removed) or almonds, toasted and processed until fine
• 1½ teaspoons finely grated orange zest

Coconut:
• 4 cups sweetened flaked coconut

Other Shortbread Spottings:
• Luna Café: Cranberry, Pistachio & Candied Ginger Shortbread
• Amanda's Cookin': Dorie's Sables
• The Life and Loves of Grumpy's Honeybunch: Peppermint Meltaways
• Eat Yet? alfajores dulce de leche

Tasting Notes
The Chocolate Kahlua Shortbread offers a perfect balance of crisp, tender texture with just the right amount of sweetness. The chocolate adds richness, while the Kahlua imparts a warm, aromatic depth that makes this cookie stand out from your traditional shortbread. One bite is enough to make this cookie a holiday favorite.

More to Explore:

• Index of Recipes
• Visual Recipe Index

Recipe: Peanut Vermicelli

Ingredients:

Instructions:

1. Heat all sauce ingredients in a medium-sized saucepan over medium heat. Stir until well-blended and warm.
2. Follow the package directions to cook the dried rice vermicelli.
3. Combine the cooked vermicelli with the sauce. Garnish with peanuts and serve hot or cold.

To Freeze the Sauce:

1. Allow the sauce to cool completely. Transfer to a container or food storage bag and freeze. (Cook the vermicelli fresh when ready to serve.)
2. Recommended freezing time: 6-12 months.

To Prepare After Freezing:

1. Thaw the sauce overnight in the refrigerator.
2. Cook the dried rice vermicelli according to package instructions.
3. Warm the sauce, mix with the noodles, and serve.

Recipe: Beef Dip

Ingredients:

4-pound beef roast
1 teaspoon dry mustard
½ teaspoon dried oregano
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 yellow onions, cut into slices or rings
5 cups water
½ cup soya sauce
1 package onion soup mix
1 garlic clove, minced

Insructions:

To Prepare and Eat Now:

1. Preheat your oven to 325°F (163°C).
2. Pat the roast dry with paper towels. Rub or sprinkle it with dry mustard, oregano, salt, and pepper.
3. In a large roasting pan, heat vegetable oil over medium-high heat. Sear the roast on all sides until browned. Set aside.
4. Add sliced onions to the roasting pan and sauté until tender, about 10 minutes.
5. Pour in water, soy sauce, onion soup mix, and minced garlic. Stir to combine. Return the roast to the pan.
6. Roast in the oven for 2-2½ hours or until the beef reaches your desired doneness:
   
   Extra-rare (bleu)115-120°F (46-49°C)
   Rare125-130°F (52-55°C)
   Medium rare130-140°F (55-60°C)
   Medium140-150°F (60-65°C)
   Medium well150-155°F (65-69°C)
   Well done>160°F (>71°C)

---

To Freeze:

1. Cook the roast to a slightly lower temperature than desired, allowing it to finish cooking when reheated.
2. Slice the beef and layer it between sheets of wax paper.
3. Freeze the roast and sauce in separate containers. Recommended freezing time: 6-12 months.

To Prepare After Freezing:

1. Thaw overnight in the refrigerator.
2. Reheat the beef slices and sauce in the microwave or on the stovetop.

More to Explore:

• Index of Recipes
• Visual Recipe Index