04 April

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April 11, 2011

HI Macs

Posted by HI Cookery under 04 April | Tags: , , , , , |
[5] Comments 

HI Macs

(Chocolate Macarons with Whiskey-

White Chocolate Ganache Filling)

 Chocolate Macarons

April 11: HI Cookery Blog Anniversary

When we launched our blog on April 11, 2010, we wanted to feature a recipe that represented us as Highlander and Islander (HI) for HI Cookery. Last year, our HI Pizza incorporated ingredients, such as Canadian bacon and pineapple, to honor our heritage. This year, for our blog’s first anniversary, we made macarons! Our HI Macs are a special combination of dark (Islander) and white (Highlander) chocolate. Besides the obvious skin color symbolism of our intermarriage, we made our macaron shells with organic Hawaiian vanilla and mixed the filling with Canadian whiskey. As chocoholics, we felt that these macarons befitted a recipe post to celebrate HI Cookery’s first blog-o-versary!

Recipe

(Adapted from Macaroons)

For the chocolate macaron shells (Italian meringue method)

  • 1 cup almond flour/meal (we used non-blanched ground almonds to enhance the chocolate color)
  • 1 cup powdered sugar (we used C&H brand)
  • 2 tablespoons cocoa powder (we used Nestle Toll House brand)
  • 3 egg whites (fresh, unpasteurized and aged overnight at room temperature)
  • 1 cup sugar, granulated white (we used C&H brand)
  • ½ cup water
  • 1 teaspoon vanilla (we used Hawaiian Vanilla Company brand)

Directions

Sift the almond flour/meal with the powdered sugar. Stir in the chocolate powder until well combined. Grind in a food processor in batches to remove any lumps (optional).

Chocolate Macarons

Whip the egg whites until peaks form. Mix in the vanilla. Make a simple syrup to stabilize the egg whites by boiling the sugar and water together until it reaches a temperature of 245 degrees F on a candy thermometer (or until it reaches a soft ball stage). Pour into the egg whites and whip again until stiff and glossy.

Chocolate Macarons

Fold in the almond flour/meal-sugar-chocolate powder mixture until the consistency “flows like magma.” Pipe one-inch discs on a parchment paper on top of an insulated baking sheet. Let the discs air dry to develop a thin skin for at least 30 minutes.

Chocolate Macarons

Bake in a preheated oven at 300 degrees F for about 15-20 minutes. Watch the “feet” develop, but be careful not to burn the macarons. Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs. Make the filling.

Chocolate Macarons

For the whiskey-white chocolate ganache filling

  • 4 squares (4 ounces) white chocolate (we used Baker’s brand)
  • 1/4 cup heavy whipping cream
  • 1 tablespoon Canadian whiskey

Directions

Melt the white chocolate. Heat the whipping cream and add to the melted chocolate. Stir until smooth. Add the whiskey and mix well. Let cool to thicken but not harden.

Chocolate Macarons

Whip the ganache to a spreadable consistency. Fill a pastry bag with a large round tip. Pipe in the filling and sandwich the macarons together. Refrigerate to set.

Chocolate Macarons

For the chocolate drizzle decoration

  • 2 squares (2 ounces) semi-sweet chocolate (we used Baker’s brand)

Directions

Place the macarons on a wire rack atop another pan lined with foil to catch the chocolate drippings. Melt the chocolate. Fill a plastic zip-top or pastry bag with the melted chocolate. Cut a smll hole in  the corner of the zip-top bag or use a small round tip for the pastry bag. Drizzle the melted chocolate in a back and forth motion. Refrigerate the macarons to set the chocolate drizzles. Bring to room temperature to serve.

Chocolate Macarons

Notes           

  • HI Macs are also our entry into the MacAttack #18 challenge for “Decadently Chocolate Macarons.” See our MacAttack page for “maca-rights” and our Food Flops page for “maca-wrongs.” Visit the MacTweets blog, hosted by Jamie S. and Deeba R., to see more decadently chocolate macarons made by talented food bloggers.
  • Cooking with chocolate is always a challenge for Islander. With her hot flashes and a hot Texas climate, it is a surprise that our HI Macs did not melt and become a mess this month!
  • We used our new Silpat silicone baking mat as well as parchment paper to bake our batches of macarons. The “feet” were frillier and the macs baked higher with the Silpat (adjust the baking time about five minutes longer) than on the parchment paper.
  • Thanks to Lisa L. for the ground almonds and the Big Island vanilla.
 

April 9, 2011

Chinese Almond Cookies

Posted by HI Cookery under 04 April | Tags: , , , |
[2] Comments 

Chinese Almond Cookies

Chinese Almond Cookies

April 9: National Chinese Almond Cookie Day

In kindergarten, Islander was the Chinese queen on the ethnic court for May Day at her elementary school in Hawaii. In junior high, she learned how to make Chinese almond cookies in a required home economics class. In college, she and Monica C. from Taiwan were roommates for more than a year at a university in the Midwest. Now she continues to observe some Chinese traditions whenever she can, which can be a challenge when there is not a large Asian community in the area.

Chinese New Year is probably the biggest cultural holiday Islander would celebrate. Although she does not cook a lot of auspicious foods for the occasion, one lucky dish she would make is Chinese almond cookies. Fortunately, there is a National Chinese Almond Cookie Day and she could bake up a batch with the same recipe she has used since junior high. But these crisp confections can be enjoyed not just on Chinese New Year and National Chinese Almond Cookie Day but throughout the year!

Recipe

Ingredients

  • 1 cup vegetable shortening (we use and recommend Crisco brand)
  • 1 cup sugar, granulated white
  • 1 egg
  • 2 teaspoons almond extract
  • 2 ½ cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 tube red frosting (optional)
  • slivered almond pieces (optional)

Directions

In a bowl, combine the flour, salt and baking soda. Set aside. In a large mixing bowl, cream the vegetable shortening with the sugar until smooth. Beat in the egg and almond extract. Gradually add the flour mixture.

Chinese Almond Cookies

Knead until a smooth dough is formed. Roll into one-inch balls. Place on a lightly greased baking sheet, leaving space between each cookie. Flatten the balls with the base of a drinking glass or cup. Make a dent in the middle with the end of a chopstick or cooking rod or a finger.

Chinese Almond Cookies

Drop a dot of red food coloring in each dent. Bake in a preheated oven at 325 degrees for 15-20 minutes until lightly browned. Remove from the oven and allow to cool for 10 minutes. Add a little red frosting in the middle of the dent. Top with a piece of slivered almond. Transfer the cookies to a wire rack to cool to a crisp. Yield: Approximately 3 – 3 ½ dozen.

Chinese Almond Cookies

Notes

  • Learn more about Chinese New Year foods at the Food Museum website.
  • For additional tips on making Chinese almond cookies, read an article in the Honolulu Advertiser.
  • Search our blog for other cookie recipes.

 

 

 

 

 

April 8, 2011

Empanadas

Posted by HI Cookery under 04 April | Tags: , |
1 Comment 

Empanadas

Empanadas

April 8: National Empanada Day

Empanadas, dumplings, turnovers, pasties, samosas, pierogis, calzones, baozi—these dough-filled delicacies are called different things in different cultures and we have eaten various versions of these at food festivals, restaurants or our international friends’ get-togethers.  For National Empanada Day, we focus on the Filipino meat-filled pastry. The recipe is influenced from its Spanish roots and is simplified by the use of packaged pie crusts.

Recipe

(Adapted from Filipino Foods)

Ingredients

  • ½ pound of lean ground beef, pork or chicken
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 small potato, peeled and diced
  • salt and pepper to taste
  • ¼ cup raisins
  • oil for frying the filling
  • 1 package (15 ounces) refrigerated pie crust
  • 1 egg, beaten

Directions

Heat the oil in a large skillet and brown the ground meat. Add the onions, garlic, potatoes, salt and pepper and sauté until the potatoes are cooked through.  Stir in the raisins. Drain any grease from the skillet and let the filling cool.

Empanadas

Prepare the dough. If frozen, thaw the pie crusts as directed on the package. Roll out the dough and use a 2 ½ inch cookie cutter or rim of a glass to cut out circles. Place about 1 ½ teaspoons of filling in the middle. Wet the edges of the dough with a little water to help seal it together. Press the edges of the empanadas with the tines of a fork.

Empanadas

If using a dough press, cut out circles with the bottom of the press. Lightly grease the press before putting the dough on top. Place filling in the middle. Wet the edges of the dough with a little water to help seal it together. Close the press and carefully remove the empanadas.

Empanadas

Place the empanadas on a lightly greased baking sheet.  Brush the tops with egg wash.  Bake in a preheated oven at 425 degrees F for 15-20 minutes or until brown. Serve hot.

Empanadas

Notes

  • Avoid overfilling the dough or the empanadas will explode!
  • An egg wash gives the dough a nice golden gloss.
  • Empanadas can also be deep fried instead of baked.
  • Search our blog for recipes posts on other dough-filled delicacies.
 

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