Gentle Ginger Snaps

Rather than review the recipe in Best Loved Food of the '50s, suffice it to say that it was a dud.  The batter was dry and there was no way the recipe was going to work when baked.  I believe there was a serious printing error in the recipe.  Do you want good Ginger Snaps? Here is MY recipe!

Ingredients

2 1/2 Cups All Purpose Flour (I Use King Arthur Flour)

1 1/2 tsp ground Ginger Powder

1 1/2 tsp Baking Soda

1 1/2 tsp Allspice

1 tsp Kosher Salt

1 1/2 Cups Sugar

2 tbs Butter

1 tbs Fresh Grated Ginger (Fine)

1 Cup Apple Butter (Yes, Apple Butter -- If you can't find, use Apple Sauce)

1/4 Cup Molasses

• Preheat oven to 375 degrees F.  
• Spray cookie sheet with nonstick spray, or, better yet, use a silpat.
• In large bowl sift together the dry ingredients.
• Beat Sugar, Fresh Ginger and Butter together until well blended.  It's very little butter.  You will want to use a Stand Mixer if you have one on #4 for about 3 minutes. (My favorite: KitchenAid Artisan Stand Mixer)
• Using a fork, work in the Apple Sauce and the Molasses.
• Add the Flour mixture, 1/2 cup at a time, until well combined.  If using the Stand Mixer, again, use setting #4.  Careful!  You don't want the flour exploding everywhere.
• Make small, 3/4 inch balls of dough and space on silpat (or baking sheet) 1" apart.  No need to flatten.
• Bake for approximately 14 minutes.
• Cool for approximately 1/2 hour on wire rack.

Why Apple Butter and not Apple Sauce?  Simple.  Apple Butter adds a deeper, richer flavor, and you wont have to use more molasses to get depth in the taste of your cookie!

By the way, check out the Favorite Things Page (off of the Home Page) for recommendations on Baking Sheets, Wire Racks, and other items.  You'll be glad you did.

Enjoy!

--Alex

Asafoetida Powder -- A Mysterious Spice Fart: A Favorite Thing

Also known as Hing, Asafoetida (Asafetida) is a well known ingredient in Indian cooking. Before you open the spice bottle however, prepare yourself, this thing has a very pungent odor.  In short, if spice bottles could fart, this is what they would smell like!

So, given the pungent odor, why is this spice fart one of my favorite things?  Well, a bit more background first.  Asafoetida is made from the resin of the giant fennel plant.  It is also known as stinking gum and Devil's dung among its more colorful names. In addition to cooking, it has been used for its medicinal properties treating everything from flatulence to bronchitis.  In Jamaica, its used to prevent spirits from entering a baby's skull.

I use it in my kitchen, making sure to keep it in a tightly sealed jar, and running the kitchen exhaust fan whenever I open the spice bottle.  But, when I use it in my cooking (and not to ward of evil spirits), ooh la la, what a difference a spice fart makes!

Please, don't be foolish enough to put it on your tongue straight up.  Asafoetida is a combination spice.  When added to food and used in combination with other spices, the vomit-inducing sulfur smell gives way to a garlicky-leeky-earthy yummy goodness that brings out that umami flavor we all love.  It adds depth to stews, lentils, beans, breads, while working in the background, accenting whatever it is you've already added to your recipe.  Like most medicine, we don't know quite how it works, but we know it's working!  You can also use it as a featured spice, dominating your recipe, bringing an earthier, heavier taste, to whatever your complementing.

My secret?  1-2 teaspoon(s) in beef stew.  Don't tell anyone.

Oh!  Yes, the smell goes away rather quickly, as you cook.  The spice fart fades away,  leaving nothing but the smell of goooood cooking!

Have you used Asafoetida?  What have your results been?  Let me know in the comments.

Enjoy!

Alex

NESTLÉ® TOLL HOUSE® Famous Fudge

Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:

SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Hungarian Meatballs

Ingredients
1 lb Ground Pork
1 tbsp Onion Powder
1/4 tsp Allspice
1/2 tsp Nutmeg
1 tsp Kosher Salt
2 tbsp Paprika Paste (Recipe here: Paprika Paste )

Combine all ingredients until well mixed.  Make 1 inch meatballs.  Braise meatballs until done.  NOTE:  When braising, lightly fry only, then stew in favorite liquid (I prefer a 1:1 redwine/stock combination) to prevent drying.

Makes approximately 15 one-inch meatballs.

Enjoy!

Alex

Hungarian Paprika Paste

Use as a dip, condiment, or in place of Paprika when needed in a recipe.  I especially like to use the paste because it combines more easily with other ingredients.  Also, because I'm in control of what I put in, I can control how spicy it is!  The Roasted Bell Peppers bring out the Paprika's earth flavors.

Ingredients

2 Roasted Bell Peppers (Any Color Except Green)
2 tbs Hot Hungarian Paprika
2 tbs Sweet Paprika
4 tbs Ketchup
3 tbs Red Wine Vinegar
2 cloves of Garlic

Throw everything in the blender and process on lowest setting possible until you have a nice, thick paste.  Makes approximately 1 pint.  You need to refrigerate.  At my house, it's gone in about a week.  We put it on everything.

Enjoy!

Alex

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Alex' Sweet and Sour Sauce (with a hint of kick!)

Yes.  I know that cooking in the Fifties was all about convenience and opening jars/cans.  But, as you will learn from my postings, if I have it at home, can substitute, or make-up, I'm not going to the store.  So, when the Tropical Pork Chops recipe called for 1/2 cup of prepared sweet and sour sauce, I looked around the house to see what I could come up with.  I think you will appreciate the results.  Let me know.

Here is what you will need:

4 tbs Pineapple Juice
4 tbs Ketchup (or tomato sauce - whatever you have closest to you)
1/2 cup Red Wine Vinegar (Apple Cider Vinegar will work too, but not as well)
1/4 cup Light Brown Sugar (Regular Sugar will work too, taste will be brighter)
1/2 tsp Kosher Salt (OR 1/4 tsp table salt, you decide)
1 tsp Grated Fresh Ginger (OR 1/4 tsp powdered Ginger)
1 tbs Cornstarch (dissolved in 3 tbs water)

Combine pineapple juice, ketchup, vinegar, sugar, salt and ginger in a small saucepan whisking periodically, bringing to slow simmer on medium heat -- just enough to melt the sugar.

When you have the simmer going, introduce the Cornstarch solution and whisk slowly until the liquid becomes a bit syrupy and develops a glossy sheen.  Note, it WILL NOT tremendously thicken on the stove.  Simmer for about an additional 2 minutes.  Remove from heat and let stand until liquid returns to room temperature.

Once at room temperature, store in favorite container and refrigerate until use.  The sauce will thicken a bit more in the refrigerator, but it will not become gooey.  If you're going to use it for dipping, you may want to pull it out 1/2 hour early to let it get to room temperature.

Enjoy!

Alex