Linzer Cookies...and White Christmas Recipe Challenge

I am such a procrastinator...always the last one to join an event, unless someone is pushing me to do so! I did join the Very Good Recipes, as you can see the badge on my sidebar, and I do love this group, and to think that I didn't have to do a thing, just to sign up and they do all the work for you, to feature your blog with your latest posts automatically linked into your own page...now how hard awesome is that!? I'm also entering in this fun event with the Very Good Recipes White Christmas Challenge

Just click on, to see what the challenge is about, and check out the fabulous judges, including my dear friend Veronica, from Quay Po Cooks!

 linking to: Full Plate Thursday, 12-22-2011 @ Miz Helen's Country Cottage
                  Thursday Favorite Things Blog Hop 15 @ Katherines Corner

There's so many different versions of these lovely Viennese cookies that each country calls it their own, but it was actually originated during the 19th century
what was then, the famous well know Austria-Hungary empire! So, there you have the short history on these delicate buttery sandwich cookies...filled with apricot and various other fruit jams.
As a child, I have fond memories of these Linzer cookies, and I don't have my mom's or my aunt's recipes...only just remembering how it was made, so I adapted my version, from a trusted source!



Linzer Cookies

adapted from, Joy of Baking

1 cup (110 grams) blanched sliced almonds
1/4 cup (50 grams)

1 cup (227 grams)  (2 sticks) unsalted butter, room temp.
2/3 cup (135 grams) granulated white sugar, divided
2 large egg yolks
2 cups (220grams) all purpose flour
14 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
Zest of 1 lemon

Confectioners' icing sugar, for dusting
choice of jams; raspberry (seedless preferred) blackberry
I used organic apricot, and organic blueberry, but you can use
choice of your own, even Nutella, which is great for chocolate lovers,
recipe, continued...

Chocolate Drop Cookies...Cookbook Sundays!

Please don't be too judgemental with these yummy Chocolate Drop Cookies, made by me...but totally designed,and decorated by my "loves of my life"...2 of my 4 grandchildren! Luca (boy w/long hair) and Gabby (not shown in photo)...and I assure you, it was made with love, and lots of fun, which will be remembered for fond memories, for years to come!
I am so happy to join once again...Cookbook Sundays... now hosted by Sue!

Linking to: Cookbook Sundays #2 @Couscous and Consciousness

We Wish You a Merry Christmas... a Restaurant Review!

Wednesday, December 14, at  Cafe Sapori  West Palm Beach, Florida

Undoubtedly, you know the song...but seriously, in case I forget to wish all of my dear blogger friends, a peaceful and Blessed Holiday Season! As far as baking, I'm so not ready, as for Christmas shopping...same issues, but I did make an awesome Chocolate Chip Date Nut Spice Loaf...for recipe, click on to Claudia's blog...my Florida friend, @ What's Cookin' Italian Style Cuisine! She has all the old fashioned Italian style recipes, from her dear mom. and grandmother!

Linking my Chocolate Chip Date Nut Spice Loaf to:
  Full Plate Thursday, 12-15-2011 @ Miz Helen's Country Cottage

It's The Season...for Dill Pickles?

It's The Season To Be Jolly...for Dill Pickles?...yes, and what a great gift for someone special who loves dill pickles, and better yet, homemade! You really can make your own fresh dill pickles, you don't need a whole case of canning jars, just two large 32 ounces (guess you would have to buy the whole case)...just need two large jars, 3 days to let it marinade in the homemade brine, and you can open it, and enjoy a crispy dill pickle with your favorite sandwich or burgers...yumm!
I must confess, I love pickles...any kind, dill, sweet, hot, half sour, but dill pickles, are my all-time favorite. I could munch on it, just by itself. Why would you want to pay $2.00 for a large dill pickle from the deli, or buy a jar of the refrigerated Kosher Dill's for up to $5.00 for a large jar, or even more! Those pickles are very good, and crispy crunchy, but sometimes they are too sour, too garlicky, or not sour enough. When you make your own brine for your pickles, you know that they are pure...no preservatives, no funny "off" taste, just pure fresh, crunchy dill pickles.

I checked so many different recipes, googled quite a few, but nothing seemed to be what I really wanted. The most important thing is the BRINE, and to make sure the pickles are the freshest, Kirby pickles you can find. The have to be really a nice healthy green color, no blemishes, and be sure they are firm! We find these at this time of the year in South Florida, the best to find is at a local produce market, or of course Whole Foods store.

Fresh Dill Pickles Home Made
my own recipe

2 cups white distilled vinegar
6 cups water
2 Tbsp. Kosher salt
4 cloves peeled fresh garlic
1 Tbsp. whole black pepper corns

2 small bunches of fresh dill (cut off bottoms)


6 to 8 Kirby pickles



In a large stainless steel pot, add the vinegar, the water,
salt, pepper corns, and bay leaves. Do not add the garlic or dill at this time, or the dill will get too wilted, and the garlic will get blue spots from the brine. Bring water to a boil, and boil on med. low for about 15 minutes. Shut the heat off, and let it steep for another 15 minutes OFF  the heat. Wash pickles real well in the sink, or in a bowl, and take off the end stem, if any. Make sure your jars and lids are sterilized already. You can just run it through the rinse sickle of your dishwasher, or boil them in a large pot of water for about 10 minutes, and let it cool down.

Cut the pickles in half, or in spears, and carefully pack  them in the jar, with the clean dill sprigs, and place the 2 garlic clove each, for the two jars, on the bottom. You can now pour the pickling brine almost to the top, making sure you spoon out the pepper corns, and the bay leaves to divide among the two jars. Close the lid tightly, and when it gets cool enough, place them in your refrigerator, for at least 2 days...3 or more days, is even better, up to 1 week to marinade. (I only kept it for 3 days before I opened the jars)

Make sure you check the jars at least twice a day to turn it upside-down, to let the marinade flow through all over!
Keeps up to 4 weeks in the fridge...if it should lasts that long! Very, very good, not too sour, not to garlicky, just right, crispy, crunchy and totally the best pickles, if you love Dill pickles!


Since I'm a "thrifter" I used last year's Christmas wrap to cut about two 4x6 inches of wrapping paper, overlapped the two, placed it on the jar top, placed a rubber band around it, and with plain scissors, cut around it in a zig-zag design. I also purchased a roll of gorgeous bow from Michael's, which is such an amazing store for crafts, and things, for $2.99 on sale, at a 50% discount. Tied a nice bow around it, and my special gift is ready for a special pickle lover recipient! The other jar, I already opened, to keep for myself, and to share with family! (also for my photo shots)

You can use smaller jars, for the pickles, (probably about 4) Recalling one recipe, on the Internet, I really cringed at the thought of up to 10 lbs of Kirby cucumbers, putting them in the bathtub...yuk! Doesn't matter how clean is your bath tub, to me, just is not something I would do. In a clean kitchen sink, with less...let's say about half the amount, maybe up to 5lbs, is more like it! ...but then, you need a lot of empty sterilized jars, and a "cold basement"...which we do not have here, in South Florida, so small amount is the best, and to refrigerate it!

So that's it for now...just a little suggestion for 1 of many, many homemade gifts you can give with "love" and from the "heart"
Thank you for all you kind and loving comments, I appreciate all of you, and just don't go overboard trying to please someone with "unrealistic" spending. You can make a person so happy, just by making something by hand, like crafting, baking a special treat, give a nice picture frame with a favorite photo of yourself or them; any of these gifts cost so little, yet means so much to the recipient you are giving it to!
Hugs, to all!

Everything But the "kitchen sink" Soup

Last week, when I mentioned I just didn't feel up to photographing my food...well, actually, in reality...just didn't feel like photographing my step-by-step directions, while making this amazing hearty, and so good for you, all fresh vegetable, and organic beef meatball soup! See, there it is... on the bottom, a little meatball, and on the right, next to the parsley, but it's sort of camouflaged by all the yummy grated Parmesan cheese! Even the Great Northern beans were from a bag of dry beans, and not canned!

The only thing that was canned, was the 28 ounce can of organic diced tomatoes, from Whole Foods. As a matter of fact, every piece of fresh vegetable was from whole Foods. 

I started out sauteing my chopped onions, chopped garlic, sliced celery, sliced carrots, in Canola oil, about 3 Tbsp. added some chopped fresh parsley, salt, and pepper, a couple bay leaves, ... added the canned diced tomatoes, and a 32 ounce container of organic beef broth, a dash of Worcestershire sauce, and bring it to a boil. Depending on how much vegetables you are using, if you use a lot, then you have to add more broth!

Now, where were we?...let's continue!

After the soup comes to a boil, turned the heat down to medium, and added, 1 large diced golden sweet potato, 2 peeled and diced golden beets, 1/2 lb. fresh, cut green beans. I made about 1 dozen small meatballs the day before, which was precooked, added that, and I cooked up a pot of dry Great Northern beans as well. Added that, as well. Pasta which was the tiny shell pasta was cooked up separately to add to the soup.

You don't need any thickening agents, such as flour, or cornstarch, the soup thickens on its own, just from the well cooked dry beans, and especially when you add the pasta to it, will thicken.

At the end, sprinkle some Parmesan cheese right into the soup, and ladle a nice portion out, drizzling extra virgin olive oil on it, for color, texture and flavor, and some more extra cheese.

I promise you, it will chase away any holiday "blues"...makes you feel full and satisfied, all you need is some crunchy bread to go with it, a glass or two of full bodied red wine....and have a nice dessert ...always room for dessert, just with a bowl of soup. If you would like to make this vegetarian, or vegan, just omit the cheese, and the meatballs, and use vegetable broth, instead of beef broth. You can add your choice of vegetables fresh or frozen, and you can actually use any kind of canned beans; they are just as good, and add that at the end of cooking time!

So this is my offering to you, for a chilly weekend, so stay warm, or come down to sunny Florida and enjoy our mild weather here!

Orange Almond Mandelbrot...a.k.a Jewish Biscotti!

To think that I was going to skip making cookies for the holidays...when this morning, I called my daughter Lora, and said..."I want to make some biscotti...but you know, that  my kitchen is way too small, so I will come over to
your house and will make it there! Of course, she agreed, as she always does, because she likes to see me out of my "rut"...even though I live on the beach, but I get into those "holiday blues" just before the holidays, and I tell you...You got to snap out of it!!!...seriously! Life is too short...life is GOOD! It's what you make of it!

You want to feel sorry for this person...for that person...their sad situation, but when you seriously think about it, you really have to think about "yourself!"...You have "issues" just as the next person does...except, you deal with it much better than they do! They make you feel, that you have to help them, it's your responsibility!...enough said, just check out my amazing Orange Almond Mandelbrot (Jewish Biscotti) for the holidays!

Linking my Orange Almond Manderbrot to: Full Plate Thursday 12-8-11 @ Miz Helen's Country Cottage

Alaska Surimi Seafood Lettuce Cups

Alaska Surimi Seafood Lettuce Cups, from Taste Pavilion, in San Francisco

With more holidays just around the corner, how does anyone find the time to do all the cooking, baking, Christmas shopping, taking photos, uploading them, and  posting stories, and recipes? As for myself, not easy! I have not baked any cakes, cookies at all for awhile, but did make hearty soups, and seafood dishes, but just did not want to post about them, although they were delicious, and totally my creations...just off the "top of my head" recipes! Sometimes, I get into these moods where I think, "why should I even bother to take photo, try to remember the ingredients used"...why?...who really even cares, other than my family, or friends!?...well, obviously they do/did care, or I would have leftovers! Just not feeling up to "par"...must be the "holiday blues"...when it should be the most joyous occasion!

Alaska Surimi Seafood Lettuce Cups

12 oz. Alaska Surimi Seafood
1 1/2 cups cooked rice (preferably short grain)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled, and chopped
1 cup Asian style salad dressing, bottled (preferably with ginger and wasabi)
1/4 cup pickled ginger chopped, for garnish
1/2 cup toasted seaweed (nori) for garnish, (optional)
3 Tablespoons toasted sesame seeds for garnish
1 head iceberg lettuce

Lettuce cups:
Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes-this will help separate the leaves, one at a time to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for chopped lettuce salad.

Salad:
Combine Alaska Surimi Seafood, cooked rice, cucumbers and avocado in a large bowl. Add salad dressing, toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional,) nori (optional) and sesame seeds to serve.
Makes 4 servings, ( 8 lettuce cups)

TooJay's Reuben Sandwich...and West Palm Beach

Since I have not made anything in the last few days that is worthwhile to post...due the bad lighting at night for photo taking, I will brag about TooJay's Gourmet Deli. Their Reuben Sandwich is still the BEST...ever, of any deli that you can mention, and they are located, right here in South Florida, and throughout various N. Florida, and West Coast Florida!

I have this passion for thirty years now, and still can't quite shake it...for Reuben Sandwich! It is basically a corned beef sandwich, on rye, with Russian dressing, Swiss cheese, and of course the yummy sauer kraut, grilled to perfection, with the cheese melting, and combining the flavors. You can't just skimp on the corned beef, you have to really pile it high! A side  of coleslaw, dill pickles, and french fries fruit salad, and you're "good to go, on your holiday shopping, errands, or what have you, after a Saturday early lunch!

How could you possibly resist a comforting sandwich like the Reuben?...so filling, hardy, yummy, and delicious. I rarely eat a Reuben sandwich these days, but when I do, I always, but always order it from TooJay's!

My friend ordered a cup of Matzo Ball soup, and a scoop of Egg Salad, on half a sandwich. She said it was very good...and from the looks of it, not to mention that they are famous for their egg salad, their tuna salad, chicken salad, and various other salads, as well!

Just a few minutes from our location, on the Island of Palm Beach, tucked away in this famous little Shopping Center, in Royal Poinciana Way, where all the local Palm Beachers, and from over the bridge, in West Palm, locals frequent this famous deli, that has been around for over 30 years, that I know about...and maybe longer!

So, what did I tell you?...yes, it's really tucked away! You could hardly see the sign, or the entrance, but I assure you, if you ask anyone, they will direct you right here if you can't find it!

Next to our car, I noticed this cute little car, which I thought was a golf cart!

On the curb, was sitting a local worker, munching on his sandwich assured me, that this isn't a golf cart, it's some kind of an expensive little recreational car, used around town...go figure, what do I know about the different types of vehicles, anyway!

I took this photo from the car, while stopping at the red light (of course at the passenger side)...looking at the famous Biltmore Hotel, from years, and years ago, which is now a Condominium!
Route through Flagler Drive, now in West Palm Beach, leaving TooJay's! On the right is the Intracoastal Waterway, that divides West Palm Beach, from Palm Beach!

Leaving TooJay's. and driving over one of the bridges, dividing West Palm Beach, from Palm Beach...West Palm Beach, is of course, west of the island, which is called Palm Beach, and they are both part of the Palm Beach County. On the right is the Intracoastal Waterway!

Driving through a well known West Palm Beach neighborhood, to downtown West Palm Beach, to stop at the Public Library! As you can see, our city takes pride of their clean streets, well manicured lawns, their homes, and well preserved old neighborhoods.

One of the entrances (side entrance) to the library!...no, that's not me in the photo, just a local on a warm Saturday early afternoon, in November!

I was already pre-warned by my daughter "don't you dare take a picture of us!"...OK, "I won't"...didn't promise that I wouldn't take a picture from far behind, while the two were walking to the library, from across the street! You can also park on the street for $1.00 which will cover an hour, or for free inside the garage, if you have a "token"
(a chip)

People walking their little dogs in the smaller section of the city, where local shops and  the library is located!

Sign, showing the way to the Green Market, which is located by the Intracoastal Waterway!

The Kids' section f the library, on the second floor. They have 4 floors of books, DVD movies, computer rooms, classes, etc.

So, there I was sitting in the waiting room, with some of the books we were checking out! BTW, I will be purchasing this Gelato book from Amazon, as well!

Just one of the events, sponsored by the Public Library (sorry we missed that)

That's all for now, I hope everyone has a wonderful, and enjoyable peaceful weekend! Hugs, to all!

Rosemary, and Olive Knots...and Photo Props

Question! How important is "prop setting" for your food photo?...is it the prop behind the food? ...or is it the importance of the photo of the food! Plating the food is to me, and the presentation of it....is  the most important thing! First of all, the props, the plating, the lights...natural is the best lighting, by the way!

So, really, which angle works best?...and what do you really focus on?...my most amazing knot shaped rolls, filled with sliced Kalamata olives, and chopped fresh rosemary?...or the fresh bunch of rosemary?...what about the beautiful Batik Cloth?...well, that should be and "eyeful,"...so bright, and pretty, the floral designs are absolutely gorgeous, on the background of a soft blue-green color! This was a gift given to me by my dear food blog friend for over one year now, Joanna (Jo)...from ChicGorgeous , whom I finally met in person, at the 3rd Annual Foodbuzz Blogger Festival, and we share nearly one week of fun, and adventure, in San Francisco! She gave me this beautiful cloth, and what did I give her?...what do most American wear the most...all genders...a Baseball Cap!
Yes, an all American Baseball Cap, with of course, Palm Beach, Florida written on it, from yet, another famous 5 star hotel, The Breakers Hotel! (let's just hope Jo will pose with the cap, and takes photo with it to post on her blog)

Rosemary and Olive Knots...warmed up, on the second day; tasted even better!

Before I get to post the actual step-by-step direction, recipe...since now, I forgot the exact recipe from the book, which I didn't even really follow...just needed the idea. By now, I know the basic dough making for the yeast rolls, and I have become more "hands on" with the using of the dry yeast powder. Don't be afraid to use it, just make sure that the date isn't expired, and make sure that you start out with warm water to get the yeast started with.

I, for one, will tell you the source my recipes come from, or at least an idea how it came about, most of the times, unless it's a "hand me down" verbal recipe that I remember from making it over, and over again. It's just a matter of experimenting with various herbs, spices, and different ways of creating, and re-creating a recipe! I got this book called "The Modern Baker" by Nick Malgieri, from my local public library, and I fell in love with the book and all the amazing recipes, for cakes, rolls, and breads. I simply clicked on to my Amazon account, and ordered it online, for an unbeatable cheap price...and NEW! I took the book back to the library, just after I made these rolls, and forgot to copy the recipe, but my book will be arriving in a few days, or so! I just had so much fun with this dough, along with my little grandson, again. (I think he will follow his daddy's and my footsteps)...and he will become a chef, or a baker!

Hungarian Kifli and a Quiet Weekend

While other people were piling up outside, after Thanksgiving dinner at various locations for the famous Black Friday shopping, 24 hours before, I was glad to get home and just chill out after a huge Thanksgiving feast with friends and family. Whatever happened to just the plain old "day after Thanksgiving Sale?"...now it's BLACK FRIDAY!...pretty scary, especially when you have to camp out the day before...luckily, this year they opened the doors at some stores, as early, as 9:00pm on Thursday, and midnight, instead of 4:00am on Friday! Granted, the sales are incredible, 40 to 60% savings, is for sure a bargain. I saw a few incidence on the news last night about an irate customer that was going around with pepper spray...spraying his/ her opponents so they can't get the bargains that she was aiming for: she did get arrested, but that is "bizarre" ...think I'm just going to take advantage on the online shopping, and leave the stress behind!

The reason this is called Hungarian Kifli, which means "crescent"  in English, or "kipfel" in German The dough is either a yeast based type of dough or in this case, is dough that is combined with equal amount of butter, and cream cheese, combined with flour. No eggs used in this recipe. This is the basic dough for the famous Rugelach, as well! On the front row, they are filled with ground walnuts, raisins and apricot jam, and in the back row, shaped like the Rugelach, but slightly bigger, filled with Nutella, which was the kids' favorite!

I also made the fluffiest, and most amazing Sweet Potato Pie, at the same time, with homemade pie crust. Lora and I were able to work alongside at the same time...making pies, and other pastries. As you can see, I got the favorite butcher block table, and she had the entire granite top counter, which she likes to use.

 I did not get a chance to take hardly any photos at the dinner party, but did not want to miss the chance of my son-in-law's Chef Fabrizio's Vegetable Lasagna, that was a huge hit!

 Lora's Cranberry cake...light, and moist, not too sweet, absolutely delicious!