Jam-Stripe Cookies

Ingredients

Makes about 28

• 1/2 recipe All-in-One Cookie Dough
• 1 tablespoon seedless jam

Directions

1. Preheat oven to 350 degrees. On a large piece of parchment or waxed paper, roll out 1/2 recipe all-in-one cookie dough into a 12-inch square. Trim edges with a sharp knife.
2. Cut square into four 3-inch strips. Refrigerate until firm, about 10 minutes.
3. Spread top side of 3 strips of dough with 1 tablespoon seedless jam. Stack strips, and end with the plain strip. Press stack firmly to adhere. Refrigerate until firm, 20 minutes.
4. Using a long, serrated knife, cut stack crosswise into 1/2-inch-thick slices, and arrange, cut side down.
5. After forming cookies, place on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.

All-In-One Cookie Dough Recipe

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour (spooned and leveled)

Directions

1. In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour. To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.
2. Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before adding it to the butter mixture.

Candied Citrus Peels

Ingredients

Makes 2 1/2 cups

• 2 grapefruits, 3 oranges, or 4 lemons
• 4 cups sugar, plus more for rolling
• 4 cups water

Directions

1. Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
2. Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
3. Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
4. Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes. Sugared peels will keep, covered at room temperature, for up to 2 weeks.

Lemon-Pistachio Wreaths

Makes about 4 dozen

• 1 cup all-purpose flour,plus more for work surface
• 3/4 cup plus 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 large egg yolks, room temperature
• 5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 3/4 cups confectioners' sugar
• 1 1/2 cups shelled unsalted pistachios, toasted and coarsely chopped

Directions

1. Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
2. Preheat oven to 350. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
3. Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

Vegetarian Shepherd`s Pie

Ingredients:

Potato Layer

• 6 medium potatoes (2lbs/1kg)
• ¾ cup (175 ml) milk or soy milk, warmed
• 2 Tbsp. (30 ml) butter or margarine
• ¾ cup (3 oz / 100 g) grated cheddar cheese
• Salt and pepper to taste

Lentil Layer

• 1 cup dry green lentils
• 2 Tbsp. (30 ml) vegetable oil
• 2 large onions, chopped
• 2 cloves garlic, finely chopped
• 2 cups (1, 19 oz - 540 ml can) diced tomatoes, drained
• 2 tsp soy sauce or vegetarian Worcestershire sauce (use an anchovy-free brand)
• ½ tsp dried thyme
• ¼ tsp hot sauce (like Tabasco)
• ¾ cup dry breadcrumbs
• 1 cup frozen peas
• paprika

Directions:

1. Cook lentils according to package directions.
2. Meanwhile, cook potatoes in boiling, salted water for 20 minutes or until tender. Drain well.
3. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
4. Heat oil in a large, deep skillet. Cook onions and garlic until tender.
5. Stir in cooked lentils.
6. Add tomatoes, Worcestershire sauce/soy sauce, thyme, hot sauce and peas.
7. Stir in breadcrumbs and season to taste with salt and pepper.
8. Mash the drained potatoes with milk/soy milk, butter/margarine, cheese, salt and pepper. Set aside.
9. Transfer mixture to a large casserole dish (3.5 L or 3.5 quart) casserole dish.
10. Using a spatula, smooth the mashed potatoes over top. Sprinkle with paprika.
11. Bake in preheated oven for 30 minutes.
12. Serve alone with garlic bread or mushroom gravy.

Shepherd's Pie Variations

Vegan Shepherd's Pie

• Omit the cheddar cheese in the potato layer and use soy milk and vegan butter.

Fancy Shepherd's Pie

• Add finely chopped colorful vegetables to the lentil layer. Try carrots, corn or peppers.
• Serve with rich mushroom gravy.
• Bake in a large glass casserole dish to showcase the layered lentils and potatoes.
• Shred some hard parmesan or asiago cheese in addition to the cheddar cheese.
• Use old (aged) cheddar cheese instead of medium cheddar cheese.

Fun Family-Friendly Shepherd's Pie

• Omit the cheddar cheese in the potato layer and substitute sweet potatoes for some or all of the white potatoes.
• Add more spice using hot sauce or hot peppers in the lentil layer.
• Top with even more shredded cheddar cheese, or try different kinds of cheese mixed together.
• Subsittute or mix in re-hydrated vegetarian soy crumbles (TSP) with the lentils.

Toasted Pumpkin Seeds

Sweet & Spicy Pumpkin Seeds
1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.

Makes one cup.

Curried Pumpkin Seeds
1 egg white
2 teaspoon curry powder
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375.

In a medium-sized bowl whisk together the egg white, curry powder and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Taste and season with more salt if needed.

Makes one cup.

Black Tea & Butter Pumpkin Seeds
You can use many different types of tea here. I opted for a smoky black one, but you can go for one infused with other flavors, or even tisanes (I have a dried lime tea that I be would be interesting in this recipe). Choose a tea that is fragrant and has a pronounced flavor for best results.

1 teaspoon (black) tea
3 tablespoons unsalted butter, melted
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375.

Using a mortar and pestle or spice grinder, grind the tea into a fine powder. Set aside.

In a medium-sized bowl combine the butter and salt. Add the pumpkin seeds and toss well. Place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with the ground tea. Taste and season with more salt if needed.

Makes one cup.

Dulce De Leche Bat Cookies

Makes 18
3/4 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened Dutch-process cocoa
3/4 teaspoon coarse salt
1/4 teaspoon baking powder
2 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg plus 1 large egg yolk
4 ounces semisweet chocolate, melted and cooled
1/2 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons dulce de leche

Directions

Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.

On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one "wing" on each side of the triangle. Refrigerate 30 minutes.

Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.

Dulce de Leche or Confiture de Lait

Preheat the oven to 425° F (220° C).

Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.

Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

Parsnip Cakes

450g (1lb) Parsnips
1 large Egg
8 tbsp Breadcrumbs
2 tbsp Flour
2 tbsp Melted Butter
1 pinch Mace
Oil for frying
Salt and Black Pepper

Peel and slice the parsnips, then boil in salted water until tender.
Drain and mash well.
Add flour, mace, melted butter, salt and pepper.
Form into small flat, round cakes.
Dip into the beaten egg, then into the breadcrumbs.
Fry in hot oil until brown on both sides.