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Baking for a friendly crowd
Aug. 4th, 2013 08:33 pmWe spent some time yesterday with good friends, talking, laughing, munching, and just hanging out...and it was very nice.
Our contributions were an horiatiki (true Greek salad, which involves no lettuce) and these really lovely Italian christmas cookies. First, they're really brilliant. Second, they are flavored only with vanilla. I use Penzeys double-strength vanilla, so mine are more vanilla than the average. Next time, I'm going to try almond or anise for more zip. But the cookies are soft, fluffy, and moist from the riccotta. Then you frost them.
To make them not-Christmas cookies, do two things: first, don't decorate with sprinkles (not deliberate; couldn't find 'em); second, make and eat in August.
I'm planning to make the left-over horiatiki part of breakfast or lunch this week. Freshly-grown veggie time is a fine time. Soon, my own tomatoes shall be ready. Gazpacho!
Our contributions were an horiatiki (true Greek salad, which involves no lettuce) and these really lovely Italian christmas cookies. First, they're really brilliant. Second, they are flavored only with vanilla. I use Penzeys double-strength vanilla, so mine are more vanilla than the average. Next time, I'm going to try almond or anise for more zip. But the cookies are soft, fluffy, and moist from the riccotta. Then you frost them.
To make them not-Christmas cookies, do two things: first, don't decorate with sprinkles (not deliberate; couldn't find 'em); second, make and eat in August.
I'm planning to make the left-over horiatiki part of breakfast or lunch this week. Freshly-grown veggie time is a fine time. Soon, my own tomatoes shall be ready. Gazpacho!