Sand dollar cookies

I can't wait to head to the beach. I will admit I do not go into the Maine water. Would you? It is just too cold for me. However, my children have no problem. I would rather look for sand dollars. If I find one, I may not be quick enough in grabbing it then I will be hit by a wave but normally I get lucky. I am like the little kids who run away when the wave comes near them.

 Last year, we were at the beach and a sea gull actually swooped down close. It was able to take my oldest daughter's sandwich right from her hand. She screamed so loud. I thought it was so funny. It didn't happen again since she was prepared. The rest of the visit she would just keep watching them. She would just keep scanning the sky. She wasn't going to fall for that again. It didn't help that my son was afraid of birds at the time.

These cookies taste very similar to a snickerdoodle cookie. 

Sand Tarts
1/2 cup unsalted butter, softened
2 cups sugar
2 eggs (1 egg needs to be separated)
1 1/2 tsp vanilla extract
1 tsp lemon zest, finely grated
2 1/2 cups all purpose flour, sifted
1/2 tsp salt
1 tsp water
2 tsp ground cinnamon
sliced almonds, for decoration

Directions:

1. In a mixer, beat the butter on medium speed until creamy.
2. Add 1 cup sugar and beat until fluffy.
3. Add into the butter mixture 1 egg, 1 egg yolk, vanilla, and the lemon zest.
4. Add the flour and salt to the butter mixture.
5. Mix on low speed until the dough comes together.
6. Shape the dough into a disk and wrap well in plastic wrap.
7. Refrigerate the dough for at least 2 hours or overnight.
8. Preheat the oven to 400 degrees F.
9. In a small, whisk together the egg white and the water.
10. In another small bowl, combine the sugar and 3/4 cup sugar.
11. Roll out the dough on a clean, floured surface.
12. With a round biscuit cutter, (glass or other round object) cut round circles in the dough.
13. Place the circles of dough onto an ungreased baking sheet. 
14. Brush the dough with the egg white water.
15. Decorate each piece of dough with 3 almonds to look like sand dollars.
16. Sprinkle each pieces of dough with the cinnamon sugar.
17. Bake the cookies for 8 minutes or until golden brown. Rotate about 5 minutes of baking.
18. Remove the cookies from the oven and transfer to a wire rack to cool completely.

Recipe adapted from Martha Stewart's Cookies.

Did you already know...
 -Sand dollars tend to live for 6 to 10 years.
-Sand dollars can move along the sand or burrow in the sand underwater.
-Live sand dollars can be found below the low tide depths of the ocean.

Bruschetta

Sometimes the simple appetizers tend to be the best. If I am spending a lot of time preparing the main course, I really don't have time to spend hours to make an appetizer. Why make an appetizer? Well, I really need something to hold the kids (boy) over until dinner is ready.

The best thing about bruschetta is it is just toast. I can even toast the french bread in the toaster oven which clears up even more space. I do recommend slicing your bread thinner than mine.

Bruschetta
1/8 cup of olive oil
2 tsp oregano
2 tsp parsley
1 tsp rosemary
1/8 tsp garlic powder
1/2 tsp thyme
salt and pepper to taste
 8 slices of french bread
1 tomato, sliced in cube pieces
8 leaves of basil, sliced
1/4 cup mozzarella cheese, sliced


Directions:

1. In a small bowl, mix the olive oil, oregano, parsley, rosemary, thyme, salt, and pepper.
2. Brush each top of the sliced french bread with the olive oil.
3. Toast the french bread in the toaster oven, oven, or grill.
4. Brush the cubed tomato pieces with some of the olive oil mixture.
5. Mix the basil and tomato pieces together.
6. Top each piece of the french bread with the tomato mixture.
7. Sprinkle each slice with a little cheese before serving.

Recipe inspired by Quick Bruschetta for two in the Food & Family Cookbook best loved: quick & easy recipes. 

Did you already know...
- Bruschetta is an Italian antipasta or appetizer.
-Bruschetta is topped toast.
-Bruschetta is a great way for the growers to sample the quality of the newly pressed olive oil.

Asparagus

Since my son has been asking for asparagus again, I figured I would do a twist on this recipe. My son helped prepare the dish with me. He even recruited my oldest daughter to help. They did a pretty good job. 

I will admit I don't use puff pastry a lot. The kids like it and it is very versatile. It does look fancy doesn't it.

Asparagus Spirals
1 lb asparagus
1 tsp olive oil
1/4 lemon zest, grated
1 tsp dry thyme
1 sheet of puff pastry, thawed

1. Preheat oven to 400 degrees.
2. Take one stalk of asparagus and bend it in half until it snaps.
3. Cut the other pieces of asparagus the same length as the snapped asparagus.
4. Drizzle the olive oil over the asparagus.
5. Add the lemon zest and thyme. Toss to coat the asparagus.
6. Roll out the sheet of puff pastry.
7. Cut the puff pastry hortizontally in 1/2 inch strips.
8. Wrap the strips around each piece of asparagus.
9. Cook the asparagus in a single layer on a baking sheet for about 15 or until golden brown.

Recipe aspired from the Pepperidge Farm website.

 Did you already know...
-In 1937, Margaret Rudkin began to experiment with making preservative-free bread because her son was allergic to the commercial breads ingredients. 
-Margaret Rudkin began to sell her bread to local grocers.
-She named her business Pepperidge Farm after her family's farm in Connecticut.

Margaritas

This week's Project Pastry Queen's pick was Guanabana Margaritas by Shawnda of Confections of a Foodie Bride. I looked in four different stores but it isn't popular in Maine. My Dad even suggested I look in the exotic fruit section of our local store but there wasn't much there this week. I couldn't find it so I decided to use guava nectar instead. 

I will admit that I thought I had never had a guanabana before. I was wrong. Over five years ago, my Mom gave me a box of exotic fruit that she received at work. My husband would not try anything in the box but my daughter and I did. I had to look up several fruits on how to eat it. The guanabana was labeled prickly custard apple. We liked it. 

 I will admit this is the first time I have made a Margarita. I invited my favorite person and my Mom to try it with me. They both said I did a good job. My husband decided to pass since tequila isn't his drink of choice. Since I purchased Margarita glasses for this occasion, I will have to try to experiment with other Margaritas. I guess I will be checking our Shawnda's blog more often.

Guava Margaritas
1 lime
1 lemon
3/4 cups Cuervo Gold tequila
3 Tbsp Grand Marnier
1 Tbsp powdered sugar
1 1/2 tsp sugar (optional)
1 (9.8 oz) guava nectar
1 cup crushed ice
coarse sea salt
lime and lemon zest spirals for garnish

Directions:

1. Pour the salt on a small plate.
2. Rub the edge of the Margarita glasses with a lime wedge.
3. Dip the edge of the glasses in the course salt.
4. Add the crushed ice to each glass.
5. Squeeze the lime and lemon into a large cocktail shaker.
6. Add the tequila, Grand Marnier, sugars, guava nectar, and crushed ice. 
7. Put the top on securely.
8. Shake, shake, shake!
9. Pour the drinks through a stainer into each glass.
10. Serve immediately.

Recipe adapted from The Pastry Queen. 
Tip: I purchased the Grand Marnier in nips. I didn't even use all of one nip for this recipe.

Coral is very fashionable this Spring!

 Did you already know...
- Guanabana fruit is also called soursop, prickly custard apple, and   
  Brazilian paw paw.
-The flesh and seeds are inedible.
-It tastes like a combination of a mango and a pineapple.

PQ: Tortilla Soup

After records highs, it is cold again. I know Spring isn't officially here since I haven't heard the peepers yet. To warm us up, I like to make soup. Also, the other great thing I noticed about soups are they normally taste great the next day. Guess what is for lunch tomorrow?

I had to adapt a few things since I could not find a dried ancho chile pepper. I asked several people at the store and there were none to be found. I just roasted a poblano chili in the oven. I looked in two different stores but there were none in stock. Maybe it isn't a popular item in Maine? Maybe it is a seasonal item here and I'll find it around Cinco de Maya? I still think the soup was awesome. (Awesome is a popular word in my house. It seems to be pronounced as ahhh some!. )

Texas Tortilla Soup
8 plum tomatoes
4 Tbsp olive oil
1 medium yellow onion, diced
6 cloves of garlic, minced
1 red bell pepper, diced
2 tsp chili powder
2 tsp ground cumin
4 cups chicken stock
 1 poblano chili, roasted and chopped.
1 (15 oz) can peeled tomatoes
2 chicken breast
1 (8oz) package frozen corn
Optional garnishes: avocados, tortilla chips, plum tomatoes, Monterey Jack cheese etc. 

Directions:

1. Preheat oven to 350 degrees F. 
2. Slice the tomatoes in half. 
3. Coat a baking sheet with 1 Tbsp olive oil. 
4. Arrange the tomatoes on top, skin side up. 
5. Drizzle the tomatoes with another 1 Tbsp of olive oil. 
6. Roast the tomatoes for 25 to 35 minutes. The tomatoes should have wrinkled skin and slightly brown around the edges. Set aside.
7. In a large pot, heat 2 Tbsp olive oil over medium heat. 
8. Add the onion, garlic, and bell pepper. Saute for about 5 minutes.
9. Stir in the chili powder and cumin. Cook for 1 minute.
10. Add the chicken stock and the roasted poblano chili.
11. Bring the soup to a boil over medium high heat. 
12. Cover and simmer for about 15 minutes.
13. In a food processor, add the tomatoes and puree for about 1 minute.
14. Transferred the pureed tomatoes to the soup and stir.
15. Cover and allow to simmer for 30 minutes.
16. Add the chicken breast to the soup. Cover and allow to simmer for another 30 minutes. 
17. Remove the chicken and shred the meat or cut into small pieces. 
18. Return the chicken to the pot. 
19. Add the frozen corn and stir. Allow the soup to cook for an additional 5 minutes or until the chicken is cooked thoroughly.
20. Ladle the soup into serving bowls and garnish with desired toppings. 
21. Serve immediately. 

Recipe adapted from The Pastry Queen Cookbook. Check out the Project Pastry Queen for other members soup postings.This was Amanda's pick back in January.

Did you already know...........
-Ancho chili is a dried poblano chili.
-In Spanish, ancho means width.
-Some substitutes for the ancho chili are: mulato, pasillo, or ground ancho chili powder