Welcome to Holiday Cookie Baking Extravaganza + Italian Antipasto Festival (so we can focus on baking cookies!). Promises to be epic...
Wilders will host beginning at 6 p.m. Menu so far:
Marinated Baby Aubergines with Raisins and Pine Nuts
Cannellini Bean Pate
Prosciutto with Melon
Hard-boiled Eggs with Tuna Sauce
If you need ideas, let us know. We have a cookbook with assorted marinades, terrines, crostini, fritters, etc. As always, assorted cured meats and cheeses are always an option.
We might do a dessert as well depending on what other people are bringing. For cookies, we might do a Biscotti or other tea biscuit-type cookie plus some toffee, fudge, etc. Affogato anyone?
And if you're in the 'hood early for Gingerbreading, feel free to come whenever that wraps up.
See you soon!
I want to make these, from my Splendid Table email!
ReplyDeleteFruit-Nut Florentine Cookie Triangles
Reprinted with permission from Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations by Flo Braker (Chronicle Books LLC, 2008). Copyright © 2008 by Flo Braker.
Makes about 3 dozen cookies
As opulent as a Tuscan palazzo, these cookies resemble edible jewels. Cranberries glow like rubies, pistachios evoke pale green jade, and bits of candied orange peel mimic polished amber. Don't let their glamorous appearance fool you, though; these rich, chewy bar cookies are gratifyingly simple to make. Try them for holiday gatherings – or any time you need a lot of beautiful cookies.
Don't they sound delicious? The important part of the recipe:
1 cup natural or blanched sliced almonds, toasted
1/3 cup unsalted, shelled pistachio nuts
1/3 cup dried cranberries
1/4 coarsely chopped candied orange peel
1 tablespoon finely chopped crystallized ginger
Yum!
We're planning on bringing Vegan Cookies, and Vegan Pasta... I wonder why?
ReplyDeleteJosh