Suzi's Blog

Subtle and Smooth Peanut Butter Cookies

by Brian on February 28th, 2010 in Cookbook Reviews, Cookie Jar, Recipes 8 Comments

In the world of nuts, peanuts get treated like Rodney Dangerfield. Think about that cutting expression: “I got it for peanuts.” Put a bowl of mixed nuts on the table and do people forage for the peanuts or the cashews? The peanuts are the last to go.

And now we have the whole allergy thing. Walk down a street eating a bag of peanuts in Tribeca and mothers start to scream. “Keep that away from my baby,” they shout as they bundle off their little ones. When did eating a peanut become equivalent to spraying anthrax?

What is the source of this peanut prejudice? Below the surface is there peanut envy?

I think one cause of the problem is the peanut butter cookie. I like them, don’t get me wrong, but there are obvious problems. The flavor is often too intense, a monotone assault on your tongue. They often are too big, too dry, and, yes, crumbly. At the first bite, there immediately are cookie fragments. You don’t dare bring one to bed at night to comfort you while reading. You risk having your spouse mutter “divorce” as they roll over, crunch the crumbs, and awaken.

Peanut rehabilitation must begin with a better peanut butter cookie. One that is subtle, one that does not disintegrate in your mouth, or threaten your marriage.

Here is that recipe, from Cookie Time by Marilyn Miller Wasbotten. Published in 1992, the book is out of print but available on Amazon. I found my forgotten copy while hunting my bookshelves for something entirely else. Instantly I recalled the wonderful recipes Cookie Time contains.

I wanted something for Suzen. Not that I had sinned, but occasionally I will fashion a treat that is not chocolate just to make her feel wanted. She likes peanut butter. She loves dried fruit: dates and figs and .. Well, things I normally do not put in cookies. This recipe is one for Suzi: peanut butter AND dried dates.

It’s delicious. The batter is sensational. Yes, you should taste all cookie batter because over time you will develop an instinct for knowing if the cookies to come out of the oven are going to be good or great. You can seriously tell from the batter. This batter has a mild peanut flavor and an incredible silky smoothness. So do the baked cookies which are delicately soft and do not crumble.

This recipe has several secrets compared to the “standard” peanut butter recipe. A little less peanut butter, a little more regular butter. An extra egg. Double the usual flour. And, most importantly, milk. All these changes together create a lovely cookie.

I did make this with the dried dates. You could, certainly, add chocolate chips or nuts. Pecans would be delicious here.

Please help restore the peanut to its rightful place. Bake and enjoy.

Lucy’s Date [and Peanut Butter] Delights

Ingredients:

½ cup shortening or butter
¾ cup peanut butter
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup dates, chopped
2 cups flour
2½ teaspoons baking powder
½ teaspoon salt
½ cup milk

Preparation:

Cream the shortening or butter, peanut butter, and sugar. Add eggs, vanilla and dates.

Mix dry ingredients. Add to the creamed mixture alternately with milk. Blend well.

Drop by teaspoonfuls onto greased cookie sheets [or lined with parchment paper]/

Bake at 350 degrees for 12 to 15 minutes.

[Brian notes: baking these is a bit tricky. At 12 minutes you may be under baking, and at 15 they may be too hard and approaching the crumbly state you want to avoid. So monitor them carefully.]

Source: Cookie Time  Marilyn Miller Wasbotten

Brunch and Bellinis

by Brian on February 27th, 2010 in Cookbook Reviews No Comments

It’s a perfect food writing day. I’m snowbound. With almost three feet of snow the past three days, my plowing service has not arrived. He’s “stuck.” I tried my trick of compacting the snow in the driveway by walking back and forth in snowshoes. Then I fitfully attempted  to drive out. I went about 10 feet on a 200 foot driveway.

I picked up a shovel, Suzen screamed something to me about “heart attack” and now I’m inside, sitting and typing. And waiting for that nice man to become “unstuck.”

On a quiet Saturday what else is there to do but plan for Sunday brunch?

As fortune and the weather gods would have it, I’ve already written this week about two parts of a perfect brunch: main course and dessert.

For the savory, how about poached eggs on top of onion tartlets? [www.cookingbythebook.com/blog/recipes/poached-eggs-onion-tartlets]

And for desert, some Cream Puffs [or Choux Buns] with Coffee and Drambuie Mouse? [www.cookingbythebook.com/blog/recipes/cream-puffs-co…rambuie-mousse]

All that’s missing is something wonderful to drink. Brunch naturally suggests a Bellini and I do have a Bellini suggestion. Actually, a super Bellini with two flavor options. The recipe below, from Sips and Apps, for a raspberry Bellini calls for using peach liquor along with a raspberry puree. That beverage combination is lovely. But you know, I actually prefer a “pure” raspberry Bellini with no peach and just the raspberry puree.

Or, if you happen to be snowbound and can’t get to the store for raspberries, there is liquid comfort of a classic Bellini. Modified perhaps.

You know the story of the Bellini? White peaches peeled and juiced by a little old man in Venice? I’ve been to Venice, saw his grandson I guess now working away at the peaches. And I’ve dutifully found white peaches and juiced them and diligently followed the classic recipe. Let me tell, you it’s easier and just as delicious to open up a bottle of good peach liquor and add a shot to your glass. Good liquor, not cheap. This is a Bellini after all and some respect is due to the memory of that old man bent over his basket of peaches.

Enjoy the Bellini. I do hope you are able to try the raspberry variation.

Raspberry Bellini

Ingredients:
1 tablespoon Raspberry Puree [recipe follows]
½ ounce peach schnapps [or other fine peach liquor]
4-5 ounces chilled Proseco or brut or dry rose Champagne

Preparation:

Put the puree in the bottom of a slender tall glass or champagne flute. Add the schnapps, then the Proseco.  Stir with a  bar spoon. Garnish with a raspberry.

Raspberry Puree

Ingredients:

1 pint fresh raspberries or 2 cups frozen, unsweetened raspberries
1 tablespoon fresh lemon juice
1 tablespoon sugar

Preparation:

Combine the berries, lemon juice and sugar in a blender or food processor and process until smooth. Strain trough a fine sieve. If not using immediately, cover and refrigerate for up to 4 days.

If you would like a sweeter drink, add more sugar to the puree.

[And Brian notes, while Proseco is the ingredient for a classic Bellini other sparkling wines, particularly Italian, work wonderfully. I tested this recipe with Aste Spumante, which is very sweet I know, but my puree was tart and the combination was delicious.]

Source: Sips and Apps by Kathy Casey