Tag Archives: wine

Wine with a Twist (cookies)

These are cookies that have wine IN them.  They are better with coffee then they are with  wine. This is a variation that I had to depend on one year when I LOST THE RECIPE. It wasn’t really, really lost, and I have since found it. The problem was


recipe box

I have since found it, but , of course, I couldn’t put my hot little hands on it this morning. Because I organized my recipes – again. Or some of them. Sorta.

Now, I have organized my recipes more then once. More then twice. More then….you get the picture.


recipe box image

And by boxes, I mean more then one. More then 2……



and by binders, I mean more then one. More then 2….you get the picture

Recipe cards


Assorted sizes and designs. Most of them are as blank as this one.

and then then there are odd slips of paper tucked into cookbooks……and the digital diaster….but but enough whine

…on to wine cookies …

Wine cookies have already been requested for this Christmas.  My mother asks for them. So they’re on the list. I’ll be baking them her kitchen.

For the last several years, I’ve gone to the ancestral home for cookie baking marathons because

  1. there’s just plain more room at the ancestral home and
  2. my mother tells stories of her family when there are cookies in the oven
  3. and…it’s more fun with other people around. Who come around when they hear that cookies are being baked.

One version of


4 2/3 cups of AP flour

½ teaspoon baking powder

½ cup sugar

¼ – 1 teaspoon anise seeds (How much anise taste do you like? If you prefer, ½ teaspoon anise extract or 1 teaspoon anise flavored liquor. Add the seeds with the drys – the liquids with the wets….)

¾ cup red wine

2/3 cup EVO


¼ cup sugar

2 Tablespoons sugar


  1. Preheat oven to 350° and line a baking sheet with non-stick foil, parchment paper or a silpat sheet.
  2. In a bowl, combine flour, baking powder, sugar and anise seeds. Mix well with a whisk.
  3. Add the wine and olive oil (*and extract) and stir all together with a wooden spoon to form a soft dough (adjust with more flour if too wet and more wine/oil if too dry).
  4. In a smaller bowl, combine the ¼ cup sugar with the cinnamon and set aside.
  5. Scoop out Tablespoons of dough and form them into ball 1inch in diameter. Roll the balls into the sugar/cinnamon mix and place 1 inch apart on the prepared baking sheet.
  6. Bake in a 350° oven for 15 – 20 minutes or until golden.
  7. Remove from baking sheet and cool on a rack.

From Italian Cooking and Living May 2006, p. 16.

Italian Cooking and Living  not the issue with the cookie recipe

Italian Cooking and Living not the issue with the cookie recipe

wine cookies made with white wine and formed into rings

wine cookies made with white wine and formed into rings


Wine cookies made with red wine and made into a snail

Wine cookies made with red wine and made into a snails


Wine cookies with a twist

Wine with a twist cookie

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Filed under Christmas, Holiday, Italian, Recipe

24 Carrot Gold

Exactly how  many carrots are to a pound depend on the size of the carrots, but if you have 24 lovely little carrots, or about 3 pounds (2 1/2 pounds for cooking and a 1/2 pound for snacking) you can make some carrot salad for the days that remind you that although the Dog Days are over, summer isn’t really over quite yet, and some carrot soup for the days can get chilly and tell you Fall is coming soon, just not as soon as all the pumpkin flavored everything that is available would seem to indicate.

More then enough carrots here to make both soup and salad

More then enough carrots here to make both soup and salad, and have a little carrot nosh in the interim


¾ cup dried chick peas or white beans

1 or 2 garlic cloves

1 ½ pounds carrots

1/3 cup olive oil

¼ cup vinegar –wine or cider

¼ – ½ cup chopped parsley

1 or 2 cloves garlic, crushed

Scallions OR fresh cut chives or garlic chives (you might want to omit the garlic cloves if you go this route)

1 teaspoon salt

Freshly ground black pepper

½ teaspoon ground cumin or ground coriander

Optional –

2 tablespoons fresh lemon juice

And/or 1/3 cup minced fresh dill

  1. Cook the chickpeas or the beans with the garlic. Drain well.
  2. Peel the carrots, or merely scrub them well if they’re very fresh and thin skinned. Cut them into thin, flat matchstick pieces, 1½ inches long by ¼ inch wide. Steam them for 5 – 10 minutes – just tender.
  3. Rinse under cold running water and drain well.
  4. Combine olive oil, vinegar, herbs and spices in a large bowl.
  5. Add cooked beans and mix well.
  6. Add cooked carrots and toss gently.
  7. Cover tightly and refrigerate.

4-6 servings

Adapted from Mollie Katzan. Still Life with Menu Cookbook. Ten Speed Press. 1988. pp. 157-8.Still life with Menu

Carrots come in many colors and can be used interchangeably

Carrots come in many colors and can be used interchangeably


2 cup chopped onion

3 cloves garlic, chopped

2 tablespoons butter

1 pound carrots, peeled and cut into rounds

4 cups broth

1 cup white wine

½ cup ricotta cheese

½ teaspoon celery seed or dill seed

Salt and pepper to taste

  1. Cook onions and garlic in butter over medium heat until translucent.
  2. Add carrots and cook. Covered, another 5-10 minutes, until the carrots start to sweat (the juices start to come out of them).
  3. Add broth and wine, raise heat.
  4. Bring to a boil; lower heat and simmer until the carrots are soft.
  5. Puree mixture in a blender or a food processor.
  6. Put the puréed back in the pan over low heat and add ricotta, celery seed and salt and pepper to taste.
  7. Heat thoroughly and serve.

Makes about 2 quarts.

From A Musical Treat: Good Food is Music for the Palate. Plymouth Philharmonic Orchestra Volunteer League. 1995. p.49.This is a recipe I contributed. It’s an amalgam of several different recipes that finally became mine.

carrot blossom-Daucus_carota_May_2008-1_edit

Carrot in flower – Queen Anne’s Lace is really wild carrot. It used to be known as Bird’s Nest. Those little flower ends keep curling up as they form seeds

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Filed under Books, Recipe, Summer

Recipes, now and then

Andrew Zimmern

The recipe, which came in a Twitter update from the chef and television personality Andrew Zimmern, was succinct, as the form requires: “Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2 C cut cherry toms.”

There was no photograph attached, but he was clearly writing about chicken. An image of the dish was instantly in my mind: the burnished brown of the skin peeking out of a sauce the color of goldenrod, with flecks of green from the tarragon and bright red from the wilted tomatoes. Such is the power of a great recipe in whatever form. The dish seemed obviously cookable. Better yet, it was deeply appetizing. I made it for the family right away.”

Sam Sifton, New York Times Magazine Chicken with Shallots, Chef Style March 19, 2014.

Sam Shifton also wrote a book on Thanksgiving

Sam Sifton also wrote a book on Thanksgiving, a great primer for the day’s cooking

Sifton goes on to say how he knows it’s chicken and how he cooks it and cooks it again, and that the twitter has the essence of the recipe.

Chicken, shallots,






and cherry tomatoes

Cherry Tomatoes

Cherry Tomatoes


The photo to the NY Times

The photo to the NY Times article

Now, if Sifton didn’t know from chicken or tarragon or cherry tomatoes….this might not have been the image he  would have conjured up. But since he had an image and an impression of the dish, he knew how to cook it. So much of cooking is memory.

So much the same for cooks of the past. Just a few words could conjure up an image, and then they’d know what to do, if they even want to do this at all.

In the 17th century they didn’t have Twitter, but some of their recipes  are succinct enough for the form.  And the spelling is totally creative.

Parboyl them with beaten Parsley and Butter in their Bellies, then put them into your Boyler with strong Broth, add a blade of Mace, and some gross pepper, with half a pint of white-wine, grate a little bread into the broth to whitten the Fowl; and so serve them up with the Gravy and a dissolved Anchovy, Garnish’d with Parsly and Violets, or their leaves.

The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696

This is a recipe for………

Pigeons or any small Fowl to Boyl.

It would work equally well with chicken.  Not too far from the the first recipe either – bird, wine, herb.

Violets are edible, as are their heart shaped leaves

Violets are edible, as are their heart shaped leaves

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Filed under Eating, Perception ways, Thanksgiving