Tagged: Rue Magazine
After a very hectic week, I'm back and blogging. Yesterday's unsightly rain had me dreaming of spring and a whole lot of sunshine. And of course a bit of bright nibblings to go along with it. These rosemary-lemon shortbread are the perfect transition from winter heartiness (the rosemary) to spring liveliness (the lemon). Not to mention they're somewhat addictive if you're not careful. Get the recipe over at my post today on Rue Magazine's blog...and start baking!
Rosemary Lemon Shortbread ::
Serves :: 24 cookies
2 cups flour
3/4 cup powdered sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature *I use a European-style butter which has a slightly higher fat content. Plugra is a common brand – Whole Foods, Dean & Deluca and the like carry it.
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 teaspoons fresh rosemary, minced
juice of 1 lemon
zest of 1/2 to 1 lemon *depending on taste
clear sanding sugar , if desired *Dean & Deluca carries it
In a medium mixing bowl, whisk together powdered sugar, cornstarch, and salt. Using an electric mixer, beat butter in large bowl until creamy. Gradually add granulated sugar and vanilla to butter and cream together. Mix in rosemary, lemon juice and zest. Stir in flour mixture slowly until just blended. Form dough into a ball and divide it in half. Roll each half into a log, about 6 inches long or so – make sure log is squared at edges rather than rounded. Wrap logs in plastic and refrigerate for 2 hours or overnight.
Preheat to 325°F and place oven racks on 3rd and bottom rung. Place about 1/4 to 1/3 cup of sanding sugar on a piece of parchment paper and roll each log so that each side is well-coated. Cut each log into slices, about 1/3 inch thick. Place slices on 2 cookie sheets, about 1/2 inch apart. Bake for 9 to 10 minutes and reverse baking sheets in oven. Reverse baking sheets and bake 9 to 10 minutes more until golden brown. Transfer cookies to a rack and allow to cool.
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Holiday Fete :: Recipes & Outtakes from Rue Magazine’s Latest Issue
Talk about holiday glam. Flip through the online pages of the latest Rue Magazine and you'll be set with recipes, decorating ideas and gift guides, all of which will leave you in a full-on festive mood for the next few weeks. Here are the pics and recipes from my food column in the current issue--holiday entertaining made simple, fresh and chic all-in-one (check out the complete column on page 42). My partner-in-crime photographer, Jen Altman, killed it yet again with these gorgeous pics.
Here's the full menu:
cocktail hour - Pomegranate Holiday Star (recipe here)
starter - Brussels Sprout Salad with Fresh Grapes, Toasted Hazelnuts, Pecorino Romano and Pomegranate Vinaigrette (recipe here)
entree - Risotto with Mushrooms, Cippollini Onions & Roasted Chestnuts (recipe below)
Risotto :: with Mushrooms, Cippollini Onions & Roasted Chestnuts
Serves :: 8
½-3/4 pound chestnuts, finely chopped (about 1 cup after roasting and peeling)
5 1/2 cups low-sodium or homemade chicken, beef or vegetable stock/broth (*the beef stock will give it a richer, deeper flavor or for a vegetarian dish, use vegetable stock)
3 tablespoons plus 1 tablespoon extra virgin olive oil
2 cups cippollini onions, thinly sliced
4 cups mixed mushrooms (such as cremini and chanterelle), roughly chopped
4 or 5 sprigs of fresh thyme
2 cups arborio or carnaroli rice
1/2 cup dry white wine
salt to taste
a good dose of freshly grated black pepper
2 to 3 knobs of unsalted butter
5 to 6 ounces of grated Parmesan or grana padano cheese, plus more for serving
Preheat oven to 400F. Using a sharp knife, make a large ‘X’ on one side of the chestnuts so skin will be easy to remove after roasting. Roast for 20 minutes. Set in a bowl with towel covering chestnuts to keep them warm. Work with nuts in small batches to remove the shells. Chop chestnuts and set aside.
In a small saucepan, add stock/broth and keep warm over low heat.
In a large, heavy saucepan or Dutch oven, heat 3 tablespoons of olive oil and sauté onions over medium heat until softened and golden brown, about 8 to 10 minutes. While onions are sautéing, add remaining tablespoon of olive oil to a large skillet. Saute mushrooms, chestnuts and thyme until softened, 5 to 7 minutes over medium heat. Set aside.
Add rice to the onions and saute 5 minutes until glossy. Add 1 cup of stock to rice and stir continuously until well-absorbed. Continue to add 1/2 cup of stock at a time, stirring until absorbed. Add in mushrooms-chestnut mix at the mid-way point, after 3 cups of stock have been added. After all stock and wine has been added, add salt, pepper, butter and half of the Parmesan or grana padano. Stir until well-blended and then add remaining grated cheese. Serve with additional cheese.
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Pomegranate Holiday Star Cocktail
Pomegranate Holiday Star Cocktail ::
Serves :: 2
3 ounces vodka
1 ounce Lillet blanc
2 ounces pomegranate syrup* (see note)
2 ounces fresh lemon juice
3 drops of Angostura or old-fashioned bitters
Champagne or prosecco float
Garnish with a sage leaf and 4-5 pomegranate seeds
Combine vodka through bitters in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled martini glass. Garnish with safe leaf and pomegranate seeds.
In a small saucepan, add ½ cup sugar and ½ cup water. Simmer gently until sugar is completely dissolved. Allow to cool. In a blender, blend the seeds from ¾ of a pomegranate with the simple syrup. Strain syrup in a bowl and discard any pith from the seeds. Transfer syrup to a bottle for pouring.