The Giving in Thanksgiving

Posted on December 5, 2011


One of the best parts about Thanksgiving, and the holiday season in general, is that good feeling you get from giving, be it food, friendship, or assistance to those in need. This year, I had the great pleasure of  doing a Thanksgiving cooking demo at Ti-Ratana Penchala, a Buddhist temple in Petaling Jaya, to raise funds for flood relief in Thailand.  Luann Wong, who has been the chef at the U.S. Ambassador’s Residence in Kulala Lumpur for the past twenty-plus years, helped me create a delicious meal for about forty guests.

We showed them how to clean, brine, roast, and carve a turkey. Many people complained that their turkeys always turn out dry, so hopefully our brining tips will solve that.

Luann made one of her wicked apple pies, the best in the world (and I’ve tried many), which we auctioned off to the highest bidder.

I  sold my  nutrition-cookbooks, Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love and Eating for Pregnancy: An Essential Guide to Nutrition and Cookbook for Today’s Mothers-to-Be, and donated all the proceeds.

A deliciously fun time was had by everyone. The temple raises money for its Meals on Wheels program and other charities by hosting cooking classes and a monthly lecture series. A special thanks to Irene Hui and Jennifer Lim, the Ambassador’s Residence Manager, who organized and helped execute the event. For more information about Ti-Ratana Penchala, visit: www.ti-ratana-penchala.com.my.

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Happy Easter and a Joyous Spring to All!

Posted on April 24, 2011

Living in Malayasia I miss the seasons, especially spring in Washington, D.C….when daffodils, tulips, hyacinth, and forsythia suddenly burst on the scene, filling everything with color and positive energy. Here I share with you with a charming poem by William Wordsworth, about one of my favorite flowers: daffodils. When I ten years old, I memorized these lines from a book titled, A Child’s Book of Poems, which I still cart the world with me. Happy Spring to my family, friends, and fans!

Daffodils

I wandered lonely as a cloud
That floats on high o’er vales and hills,
When all at once I saw a crowd,
A host of golden daffodils
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze
Continuous as the stars that shine
And twinkle on the Milky Way,
They stretched in never-ending line
Along the margin of a bay:
Ten thousand saw I, at a glance,
Tossing their heads in sprightly dance.

The waves beside them danced, but they
Out-did the sparkling waves in glee:
A poet could not but be gay,
In such jocund company:
I gazed, and gazed, but little thought
What wealth the show to me had brought:
For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon my inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.

By William Wordsworth

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Homemade Rocks! The Best Thin-Crust Pizza Dough

Posted on February 2, 2011

homemade-pizza1

After years of searching, I have FINALLY found the best recipe for a crisp, flavorful thin pizza crust (beer is the secret!). Add your favorite toppings…my kids go for simple mozzarella and fresh tomatoes… like the one above we had for lunch. I like a mix of cheeses, fresh tomatoes, olives, and fresh basil. Sometimes I put a handful of zesty baby arugula on top and a very light drizzle of balsamic vinegar and olive oil. My mouth is watering at the thought. This recipe is adapted from Saveur Magazine.

The Best Thin-Crust Pizza Dough

Makes four 12-inch pizzas

Dough
¼ ounce package dry yeast (1 tablespoon)
1 teaspoon honey
¼ cup water, heated to 115 degrees F
¾ cup warm beer
1 tablespoon olive oil
1 teaspoon salt
3 cups  all-purpose flour
Toppings
Olive oil for brushing the dough
Italian or pizza seasoning for sprinkling on top of the dough
About 1-1/2 cups grated mozzarella cheese per pizza
About 2 to 3 vine-ripened tomatoes per pizza, sliced
Any other toppings you like

To make the pizza dough:

  1. In the bowl of a standing electric mixer, combine the yeast, honey and water. Let sit for about 10 minutes, or until foamy.
  2. Add the beer, olive oil, salt, and flour to the bowl and mix with a wooden spoon.
  3. Using a dough hook, begin mixing the dough on low speed for about 1 minute, then increase the speed slightly and mix until supple and smooth, about 8 minutes.
  4. Form the dough into a ball and knead it a few times. Smear a drop or two of olive oil on the dough and return it to the bowl. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1-1/2 hours.
  5. Remove the dough, form it into a ball, and then cut the ball into quarters. Place the quarters in a floured 9 by 13-inch baking pan, cover with plastic wrap and let rise in a warm spot until doubled in size, about 1-1/2 hours.

Cook’s Note: After the second rising the dough can refrigerated for 2 days or frozen for up to one month.

To bake the pizza:

  1. Preheat the oven to 500 degrees F. If you are using a pizza stone, follow the manufacturer’s instructions. If not, position an oven rack on the lowest rung.
  2. Lightly flour a work surface, then working with one ball of dough at a time (keep the other ones covered), roll out the dough to a thin 12-inch round.
  3. Transfer the round to a round pizza pan, brush with olive oil, sprinkle with a bit of seasoning, then top with the grated mozzarella cheese, followed by the tomato slices and any other toppings.
  4. Bake for 9 to 10 minutes.

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Thanksgiving’s Gooey Goodness: Sweet Potato Casserole with Marshmallows

Posted on November 21, 2010

sweet-potato-casserole

My Thanksgiving table would not be complete without this gooey goodness. For me, the turkey is the most boring part of the Thanksgiving Feast (sorry to offend anyone, but at least I’m honest). It’s the side dishes and desserts that make my taste buds swoon…this pecan crusted marshmallow madness is about as good as it gets. Here’s the recipe from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be...my favorite, most used cookbook. So many people have told me to change the title and repackage the recipes under a different cover.

Happy Thanksgiving to all!

Southern-Style Sweet Potato Casserole

Serves 4 to 6
Canola oil cooking spray or unsalted butter, for greasing the baking dish
Sweet Potato Filling
2 pounds (about 3 medium) red sweet potatoes, peeled and cut into large pieces of equal size
1/2 cup whole milk
2 tablespoons unsalted butter
1 – 2 tablespoons light brown sugar, to taste (optional)
2 tablespoons mild molasses, to taste (optional)
1 large egg
1/2 teaspoon ground cinnamon, cloves, or allspice, or a mixture of any of these spices
1/4 teaspoon salt
Nut Crumb Topping
1/4 cup all-purpose flour
1/3 cup loosely packed light or dark brown sugar
3 tablespoons unsalted butter
1/2 cup pecans or walnuts, or a mixture
Mini marshmallows or large marshmallows, to cover the top of the casserole (optional)

  1. Preheat the oven to 375 degrees F. Grease an 8 x 8 x 2-inch baking dish or a 9-inch pie pan with canola oil cooking spray or butter.
  2. To make the filling, place the potatoes in a large pot and add just enough water to cover them. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until the potatoes are soft. Drain.
  3. Place the hot potatoes in a large bowl. Beat them with an electric mixer on low speed to break them up, then increase the speed to medium and beat for 1 to 2 minutes, or until fairly smooth. Add the remaining filling ingredients and mix on low speed until well blended and almost smooth, about 1 minute. Transfer the pureed potatoes to the prepared baking dish.
  4. To make the optional nut crumb topping, combine the flour and brown sugar in a small bowl. Using a  dull knife (such as a table knife) or your fingers, work in the butter until the dough has a crumb-like consistency. Mix in the pecans.
  5. Distribute the topping evenly over the sweet potatoes casserole. Bake for 45 minutes, or until the casserole is heated through and the topping has set. If the topping has not set after 45 minutes, place the casserole under the broiler for a minute or two. Remove it and cover the top with mini marshmallows or large ones cut in half. Place the casserole under the broiler for a few seconds. Watch carefully to avoid burning the marshmallows. Remove from the oven and serve immediately.
  • Timesaving Tip: Substitute 2 pounds vacuum-packed or canned sweet potatoes or yams (in light syrup) for the fresh sweet potatoes. Drain, place the sweet potatoes in a large bowl and proceed with Step 3. Omit the crumb topping.
  • Advance Preparation: The filling can be prepared up to 1 day in advance; cover and refrigerate. The nut crumb topping can be made 2 to 5 days in advance; place it on the casserole just before baking.

Approximate Nutritional Information: Serving size: One-eighth sweet potato casserole (without the marshmallows): Calories: 308 cals; Protein: 6 g; Carbohydrates: 43 g; Fat: 14 g; Fiber: 3 g; Sodium: 109 mg; Vitamin A: 19,707 IU; Vitamin C 20 mg; Diabetic Exchange: Bread/Starch 3, Fat 3

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Yummiest Turkey Burgers

Posted on November 9, 2010

turkey-burger

If you’re like me, you’re cutting back on red meat more and more. In my house, turkey or chicken burgers are replacing beef. These juicy turkey burgers will in fact, be served tonight on whole wheat buns with lots of  fresh lettuce, tomatoes, a bit of chopped red onion and a dab of mayonnaise. Roasted sweet potato wedges, a mixed green salad with balsamic vinaigrette, and a piece of luscious reduced-fat ricotta cheesecake with mango sauce will round out the menu. Can’t think of anything better right now. FYI, the turkey burger and cheesecake recipes come from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. You don’t have to be pregnant to enjoy the delicious and healthy recipes. I have tons of friends who buy my book for their non-pregnant friends just for the recipes. Years ago, when I was doing a cooking demo-food tasting at Barnes and Noble Bethesda, I had two people (not pregnant) buy the book  after tasting the Noodles with Spinach, Red Bell Peppers and Sesame Dressing and my dessert staple,  Apple-Blueberry Granola Crisp.

Juicy Turkey Burgers

Makes 4 burgers
1 pound ground turkey
1/2 cup part-skim ricotta cheese
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 tabelspoon freshly squeezed lemon juice
2 tabelspoons chopped fresh cilantro or parsely
1 tablespoon canola oil, or canola cooking oil spray

  1. Combine all of the ingredients except the canola oil in a bowl and mix until well blended. If the mixture is too pasty or sticky, add 1 tablespoon water. (Note: The consistency should be softer than a burger made with ground beef, but firm enough to hold its shape.) Divide the turkey mixture into four portions, form each potion into a patty, and place on a large plate.
  2. If panfrying, heat the canola oil in a large nonstick skillet over medium heat. If grilling, before preheating the grill, position a piece of foil over the grill rack and poke holes in it. (This will prevent the burgers from sticking to the grill and falling apart.) Just before cooking the burgers, generously spray the foil with canola oil cooking spray. Add the burgers to the skillet or grill and cook for 6 minutes, or until the underside is dark brown. Flip the burgers and cook on the second side for about 6 minutes, or until the center of the burgers is completely opaque and an instant-read thermometer inserted into the center (through the side of the burger) reads 165 degrees F.
  3. Remove from the skillet or grill and serve immediately.

Note: You can form the burgers, covered and refrigerated, up to four hours in advance. Ground chicken can be substituted for the turkey.

Approximate Nutritional Information:  Serving size: One 5-ounce turkey burger: Calories: 316 cals; Protein: 35 g; Carbohydrates: 3 g; Fat: 18 g; Fiber: 0 g; Sodium: 498 mg; Diabetic ExchangeL Fat 1, Meat (Lean) 5

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Smart Eggs for Mothers-to-Be and the Whole Family

Posted on November 1, 2010

scrambled egg

As many expecting women already know, extra caution should be used to avoid food-borne illnesses during pregnancy. I’m not on a crusade to scare anyone, but when warnings about contaminated lettuce, peanut butter, eggs, and other food items appear on your screen, you should heed them. It’s better to be safe than sorry, especially during the critical nine months of pregnancy. The latest news about salmonella contaminated eggs attracted my entire family’s attention…and I must admit that we were completely turned off eating eggs for about a month. Even now, my family only eats fully cooked hard-boiled eggs, scrambled eggs, or omelets. The runny yolk sunny-side-up, over-easy, and soft-boiled varieties are a thing of the past.

When the egg recall broke it prompted me to  open Eating for Pregnancy: An Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be to review the information on egg safety that Rose Ann Hudson, RD, LD, and I so diligently researched. I’d like to share the safety tips with you as a quick reminder, whether you’re pregnant or not. Also, here’s one easy-to-read link to the egg recall story. http://news.yahoo.com/s/ygreen/20100819/sc_ygreen/massiveeggrecallhowtocheckyourcartonforrecalledeggs

Safe Handling Guidelines for Eggs

  • Don’t eat raw eggs, including eggs contained in milk shakes, Caesar salad dressing, Hollandaise sauce, homemade mayonnaise, ice cream or eggnog. Also avoid tasting cake, cookie, and other batters that contain raw egg.
  • Choose Grade A or AA eggs with clean, uncracked shells. Don’t wash eggs.
  • Buy only refrigerated eggs and keep them refrigerated in their original egg carton in the coldest part of the refrigerator, not in the door.
  • Don’t keep eggs out of the refrigerator for more than two hours. Bacteria grow rapidly at room temperature.
  • Use raw eggs within three to five weeks of purchase. Use any leftover yolks or whites within four days. Hard-cooked eggs can be kept in the refrigerator for one week.
  • Handle eggs safely. Wash hands, utensils, equipment, and work areas with warm soapy water before and after contact with raw eggs and dishes containing raw eggs.
  • Keep raw eggs separate from other foods that will be cooked.
  • Cook eggs thoroughly until the yolk and whites are firm. Scrambled eggs should not be runny; there should be no visible liquid egg. Casseroles and other egg-based dishes should be cooked to 160 degrees F on an instant-read thermometer.
  • Eat eggs promptly after cooking. Refrigerate any leftovers, and consume within three to four days.
  • Commercially manufactured ice cream and eggnog made with pasteurized eggs have not been linked to Salmonella enteritidis infections.
  • Dry meringue shells and cookies are safe to eat. It is advisable to avoid soft meringue-topped pies, chiffon and fruit pies made with raw whipped egg whites, and any custard-based desserts in which the eggs might not have reached a safe internal temperature of 160 degrees F.

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Greetings from Malaysia!

Posted on September 27, 2010

indian cuisine chicken curry banana leaf meal

Greetings from Kuala Lumpur…my new home for the next three years! My husband, Paul Wayne Jones, a career Foreign Service Officer was appointed the U.S. Ambassador to this fascinating country and I’m along for the ride. I’ve been away from my blog (and all my other work too) for many months while my home in Bethesda was under renovation. After the trials and tribulations of living in a construction zone for twelve months, my renters are enjoying the finished masterpiece (ouch!).

We landed in Kuala Lumpur about two weeks ago and are still settling into our colonial-style villa complete with monkeys in the mango trees (my labradoodle  likes to chase them even though I’ve warned  him that they are aggressive little creatures and he might lose his snout) and happy bird songs infusing the air. I’m insanely lucky to have a fabulous staff to help upkeep this historic home. Luanne, my Chinese cook,  a real sweatheart, is a genius in the kitchen. Just this past week she whipped up a silky shrimp curry with sweet coconut rice (her secret: steam don’t boil the rice); perfectly spicy Chinese BBQ chicken with a simple sauce composed of oyster sauce, soy sauce, fresh ginger and garlic, 5-spice powder, sesame oil, and a pinch of chili; and a divine wonton soup with sliced green onions and crispy shallots.  Peking duck is in the near future. I can see another book brewing here.

So you may be thinking why does this Jones girl need such a big house, a staff, and her own cook. Here’s the answer: As the U.S. Ambassador’s wife my social calendar for the coming week looks something like this. Tuesday: Ambassador Wives Coffee in the the morning and two receptions in the evening, one for Women in Business and the second hosted by USDA; Wednesday: Malaysian Cultural Group Coffee in the am and Chinese national day at night; Thursday: I’m hosting a reception for 200 people in my home; and Friday: welcome drinks with Netherlands’s Ambassador who lives up the street. Next week’s excitement is throwing a dinner for 150  to salute 24 U.S. astronauts…how cool is that! Good thing I loaded my war chest with a cache of new party dresses and heels.

As soon as I get more settled I plan to  finish those writing projects I started long ago, and to blog and tweet more often. I’m slowly regaining my sanity and I will try hard not to lose it in this social whirlwind. Being an ambassador’s wife is a great honor. My father was an esteemed ambassador and I am so proud to be his daughter. I’m equally proud of my husband and he and I will do our best to represent our great nation here in Malaysia. In the photo below, taken in the State Department, yours truly is in the pink jacket, my gorgeous thirteen-year-old (5 foot 9) daughter, Allie, is in the dazzling dress, my ten-year-old son, Hale, is hiding behind her, and my husband is close to Hillary Clinton, who performed the honors of swearing him into office. http://malaysia.usembassy.gov/ambassador.html

swearing-in2

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Give Up Fast Food in 2010!

Posted on January 7, 2010

fast-foodGive up fast food in 2010! This simple New Year’s resolution could add years to your life…and subtract inches from your waistline.

Why give it up? These frightening numbers and percentages of a daily 2,000-calorie diet might offer some insight (values taken from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be).

  • McDonald’s Big Mac Hamburger : 600 calories (30%), 33 grams total fat (51%)
  • McDonald’s Large French Fries: 540 calories (27%), 26 grams total fat (40%)
  • Burger King Double Whopper Sandwich: 980 calories (49%), 62 grams total fat (95%)

In 2004, after watching Morgan Spurlock’s documtary film, SuperSize Me, in which Spurlock follows a 30-day period of eating only at McDonald’s, my family decided to give up fast food for good (yes, even my two kids…and yes, even at highway rest stops). We have not been to a fast food joint in 5 years, and we honestly don’t miss it.

According to Wikipedia, Superszie Me “…documents this lifestyle’s drastic effects on Spurlock’s physical and psychological well-being, and explores the fast food industry’s corporate influence, including how it encourages poor nutrition for its own profit. Spurlock dined at McDonald’s restaurants three times per day, eating every item on the chain’s menu. He also always “super-sized” his meal if given the option—but only if it was offered. Spurlock consumed an average of 20.92 megajoules or 5,000 kcal (the equivalent of 9.26 Big Macs) per day during the experiment. As a result, the then-32-year-old Spurlock gained 24½ lbs. (11.1 kg), a 13% body mass increase, a cholesterol level of 230, and experienced mood swings, sexual dysfunction, and fat accumulation to his liver. It took Spurlock fourteen months to lose the weight gained from his experiment.”  Source: (http://en.wikipedia.org/wiki/Super_Size_Me)

Please make getting healthy a goal for 2010…and start by saying NO to all fast food for everyone in your family. Sure, it’s convenient and cheap…but it’s also packed with calories, saturated fat, trans fats, cholesterol, artificial this-and-that, and other stuff that’s bad for your health and impossible to pronouce. It takes a bit more planning and legwork to have healthy food on hand, but it can be done.

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My 5 Favorite Cookbooks of 2009

Posted on December 7, 2009

JONES_EatingForP_mech.indd

My 5 Favorite Cookbooks of 2009

Like most professional cooks, I have hundreds of cookbooks that I’ve amassed over the decades. But unlike most professional cooks, my home changes every three to four years. You see, my beloved husband is a Foreign Service Officer, so whenever he gets a new assignment, I pack up the family and we head overseas for an exciting new adventure. Honestly, I love exploring unfamiliar foods and cultures (which makes all of this moving insanity worthwhile), but inevitably, on moving day, our shipment is grossly overweight, and it’s my cookbooks that are first to go. Leaving Manila in the summer of 2008, I donated more than 200 cookbooks and hundreds of back issues of food magazines to a local cooking school. They were thrilled, and I avoided paying thousands of dollars on overweight shipping costs. You’d think I’d learn to cut back on cookbooks, but no…new ones appear on my wish list every year.

This year was a good one for cookbooks, including my own completely revised second edition of Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be released in June 2009. I cook from this book ALL the time…this past week I made the hummus, chicken curry, black bean soup, chicken salad, and fruit-filled granola. I was, in fact, doing double duty: cooking for a friend, who is on a low-iodine diet for her upcoming thyroid cancer radiation treatment, and cooking for my father, who is on a low-sodium diet. My family reaped the delicious benefits (even in their lunch boxes). Bottom line: you don’t have to be pregnant to cook from this book….and, you can modify the 150 recipes (including lots of new Asian-inspired vegetarian and vegan recipes) to suit your family’s needs and taste buds.

So, what do I recommend for the cook in your life this holiday season? Here are five of my favorite cookbooks from 2009. Happy Holidays from my kitchen to yours!

Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl (Editor) Retail: $40.00 ($23.40 amazon price) This cookbook delivers on all of its promises, producing flavorful dishes for every occasion, from family meals to formal dinners. Reichl’s charmingly honest voice (which shines through in her poignant memoirs), and a collection of 1,000 plus professionally tested recipes from the Gourmet test Kitchen, makes this the PERFECT addition to anyone’s cookbook collection. It’s especially timely as November sadly saw the last issue of Gourmet Magazine, a publication I’ve subscribed to for decades.

Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas and More by Andrea Nguyen Retail: $30.00 ($19.80 amazon price) Who doesn’t LOVE a delicious dumpling? A Taiwanese friend of mine living in the Philippines, Tina Wong, taught me how to make authentic pork-and-cabbage Chinese New Year’s dumplings. We would make batches of them (literally hundreds) for our families, and then sit down and stuff ourselves silly for lunch. Nguyen’s illustrated step-by-step technique makes dumplings and other wrapped delights attainable for the home cook. I have this lovely book…and can’t wait to cook from it during the holidays. I can already hear the oohs and aaahs.

Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling by Jamie Purviance Retail: 24.95 ($16.47 amazon price) The perfect gift for the grill-hunk/babe in your life. Comes complete with techniques, tips, recipes, and tons of other info to make grilling fun, tasty, and easy…everything it should be. My grill-hunk-husband will be thrilled to find this tome under the tree.

Bite-Size Desserts: Creating Mini Sweet Treats from Cupcakes and Cobbles to Custards and Cookies by Carole Bloom, CCP Retail: $24.95 ($16.47 amazon price) When all you want is a sweet bite to end the perfect meal…make one of Bloom’s delectable confections. Her Double Lemon Meringue Tartlets and Chocolate Espresso Pots de Crème will leave everyone’s taste buds swooning. For me, this book will be an indispensable tool for all of the coffees, teas, cocktails, and formal dinners I will host when I’m entertaining overseas. Thanks Carole!

Cooking Light: The Essential Dinner Tonight Cookbook: Over 350 Delicious, Easy, and Healthy Meals by the Editors of Cooking Light Magazine Retail: $29.95 ($19.77 amazon price) A go-to book for everyday cooking. The Cooking Light test kitchen is a trusted source for healthy, tasty recipes, and most of them are quick and easy. The Chicken Enchiladas with Salsa Verde were a hit with my family, and they also loved the Corn Chowder (I substituted bacon for the hot-smoked salmon). A great book for all busy cooks.

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Sweet Gratitude: The Perfect Gift

Posted on December 6, 2009

sweet-gratitude1

Looking for a holiday gift for a teacher, co-worker, boss, aunt, or friend that says Happy Holidays and Thank You at the same time? Judith Sutton, author of Sweet Gratitude: How to Bake a Thank You, has created the perfect solution. I buy her book by the dozen (no kidding) and give them to teachers, doctors, co-workers, and as hostess presents ($15.95 for a hard-cover cookbook with whimsical watercolor illustrations is a lot cheaper than a bouquet of flowers, and it lasts longer too! http://www.amazon.com/Sweet-Gratitude-Thank-You-Really-Important/dp/1579652611). When it comes to super-size thank yous…for the friend who took care of my spunky blonde labradoodle for a week…I give the book along with a delectable confection I baked from it.

Honestly, I’d be hard pressed to choose a favorite recipe. Those I return to repeatedly include the Little Lemon Loaves, Devil’s Food Cupcakes, Very Special Fudgy Brownies, Melt-In-Your-Mouth Coconut Macaroons, and the Chunky Chocolate Chip Cookies. With Judith’s permission, below is a deliciously crisp gingersnap to indulge yourself and others. To quote from her recipe notes: “…A friend who never bakes asked for the recipe as soon as he tasted them and then made them at Christmas. They keep and ship well—slip them into your holiday gift boxes or other care packages, or into the kids’ lunch boxes.” http://www.sweetgratitude.com

Judith Sutton’s Spicy English Gingersnap

Makes about 96 cookies
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
½ teaspoon ground cinnamon
Pinch of ground allspice (optional)
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature
½ cup granulated sugar, plus about 1 cup for rolling
½ cup packed light brown sugar
1 large egg
¼ cup dark molasses

  1. Whisk together the flour, baking soda, ginger, cinnamon, allspice, if using, salt, and pepper in a medium bowl.
  2. In a large bowl, bear the butter and both sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Beat in the egg, blending well, then beat in the molasses. On low speed, beat in the flour mixture in two additions. Cover and refrigerate until the dough is firm enough to shape, about 2 hours. (The dough can be refrigerated for up to 1 day; it can also be frozen, well wrapped, for up to 2 weeks. Thaw in the refrigerator before using.)
  3. Put the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Grease two heavy baking sheets (if you don’t have heavy baking sheets, reduce the baking time by a minute or two).
  4. Put the sugar for rolling in a small shallow bowl. Using about 1 level teaspoon of dough per cookie, roll the dough into scant 1-inch balls, then roll the balls in the sugar, coating well, and place 2 inches apart on the prepared baking sheets.
  5. Bake for 9 to 11 minutes, switching the position of the baking sheets halfway through baking, until the cookies are flat and crinkled and the edges are very slightly browned. Let cool on the baking sheets for 1 to 2 minutes, then transfer the cookies to racks to cool completely. (The cookies can be stored in an airtight container for up to 5 days.)

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