Next up in our Holiday Cookie Chronicle, these Orange & Brown Butter Madeleines from Aran Goyoaga. This treat is deeply nutty and toasty, thanks to the brown butter, with a zip of freshness from a good amount of orange zest. Check 'em out!
My mother’s parents, Angel and Miren, opened Pastelería Ayarza in my small town of Amorebieta in 1949 when my mother was barely two years old. The pastry shop became the center of their lives and work. My grandparents went on to have seven more children, and all but one ended up working in the family business. They lived in the flat above the shop. I was the third grandchild in this very tight-knit family of chefs and bakers.
Christmas was the busiest time of year. The days before Christmas Eve, my mom came home late and left for work before the sun came up. My grandfather often worked through the night, taking short naps on a tiny cot propped open next to his workbench. My grandmother kept everyone fed and fueled with coffee. There was a feeling of anticipation and acceleration that culminated when the last patrons picked up their cake and pastry orders, and the doors of the shop closed at 6 p.m. sharp on Dec. 24.
Australia Latest News, Australia Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Ginger-Coconut Macaroons Recipe on Food52Growing up, one of my absolute favorite treats was a Jamaican sweet called coconut drops. As a child, when I would visit the island to see family, they were the first thing I’d run to the corner store to get. My first memory doing this was about the age of 10, visiting an aunt and uncle in the 'country' (which, in Jamaica, means up in the mountains). The corner shops are also the places where locals gather for a quick bite and a beer. The coconut drops I remember were handmade and wrapped in plastic wrap, they were incredibly sweet and spicy. So I would nibble on one for days. I indulge my sweet tooth now, too, by grabbing coconut drops from my local Caribbean market. (I should point out that my local Caribbean market is actually not quite so local—when I really crave Jamaican food and treats, I go all the way to the Bronx and visit my aunts and cousins, who live off of Gun Hill Road.) It’s basically a candy that is made from dried coconut, brown sugar, and fresh ginger—a very traditional recipe. At some point, I decided that I couldn’t wait to go to the Bronx to enjoy coconut drops, and I wanted to turn those flavors into something I could make quickly and easily and enjoy often. Immediately, coconut macaroons came to mind. What I love about them most is that they require so few ingredients, but still turn into such a delicious treat at the end. More than that, you don’t have to be a baking or pastry expert to make them—you can be at any skill level, and the cookies still come out amazingly (even when they’re not perfect!). All you need is a good mixing bowl, a wooden spoon, and some elbow grease. When I make these, I make a huge batch, then eat them until my stomach starts to hurt a little bit (it is completely worth it) and freeze the rest. If stored in an airtight, freezer-safe container, the macaroons can be frozen for up to three months. And when you’re ready to eat them again, just take them out of the container and let them defrost to room temperature for
Read more »
Almond Biscotti Recipe on Food52There was a period in the 1990s when, if you went to my mom’s, grandmother’s, or sister’s house, you’d find the cookie jar filled with Corby Kummer’s biscotti. We made it so often that we considered starting a business around it. The recipe produces a sticky dough that challenges you to summon your fastest scraping and folding moves; our plan was to produce and shape the sticky mass and sell it frozen so that home bakers would have the satisfaction of twice-baking the biscotti without having to deal with the messy dough. We never started the business but we continue to this day to make the biscotti, especially around the holidays. Kummer, an editor at the Atlantic, developed the recipe in 1987, just as Americans began (briefly) treating biscotti as the Next Great Chocolate Chip Cookie. The recipe is written into 7 paragraphs of his story, so there is no ingredient list, no numbered steps. It’s a wonder anyone made it! Beyond its unconventional written form, the resulting biscotti also break ranks with the overwrought, chocolate-jammed, weakly-structured versions you find across America. Kummer’s thinner, sweet-salty version of the twice-baked cookie is modeled after biscotti di Prato, which are found in Tuscany. This biscotti isn’t for the soft-and-chewy crowd. Think sweet rusk over indulgent cookie. My family eats them at breakfast. We dunk them in coffee post-lunch. We pair them with bourbon to finish a holiday dinner. We bake big batches and give them as gifts. We may occasionally hoard them for ourselves, too. (I’m looking at you, Mom!) And because they last forever, you can ship them without worry. (Not that I’m hoping you make these for your Holiday Swap package, but if you do, your swapee will be lucky.)
Read more »
Chris Brown Reveals First Pic of Son Named Aeko Catori BrownChris Brown has introduced his new son as Aeko Catori Brown.
Read more »
A Spiced Whisky Cocktail for Extra-Chilly Winter NightsThis warm whisky cider is the cocktail equivalent of curling up next to the fireplace. BalvenieUS f52partner
Read more »
30-Minute, Big-Flavor Soups That'll Help Beat the Cold SnapThese three simple, satisfying recipes will stay with you all winter long—and then some.
Read more »
5 Recipes For Nights When Think You Have No Time to Make DinnerThe meal plan for when you think you have no time to cook
Read more »