April 7, 2020

Recipe: Austrian Linzer Tart Cookies

Ingredients

3 cups (375 g) unbleached all-purpose flour

1 cup (96 g) blanched almond flour

1 tsp ground cinnamon

1 tsp baking powder

1 tsp Kosher salt

1 ½ cups unsalted butter, room temperature

1 ¼ cups (250 g) granulated sugar

2 large eggs

1 tsp pure vanilla extract

1 cup rasberry, fig, cherry, lingonberry or cranberry jam

powdered sugar for dusting the tops of cookies

Directions

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.

In the bowl of a stand mixer, with the paddle attachment, combine the butter and granulated sugar on medium-high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time; mix again until well combined. Mix in the vanilla. Turn off the mixer and add in all of the flour mixture, then mix on low speed until it’s just incorporated.

Working on a floured work surface, divide the dough into two equal portions. Flatten into 1-inch (2.5-cm)-thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.

Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to ⅛ to ¼ inch (3 to 6 mm) thick. If the dough cracks, just press it back together. If the dough gets too sticky, you can add more flour to it as you roll. You can also place it back in the refrigerator for 10 minutes to firm back up.

Preheat the oven to 325°F (165°C) with the rack in the middle. Cut shapes from the dough with a 2½-inch (6-cm) cookie cutter (I love hearts for these), cutting an equal amount of tops and bottoms. Cut a hole in the middle of the tops. Carefully move the cookies with a spatula to parchment-lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5 to 10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes; they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring them to cooling racks.

Dust the tops of the cookies with powdered sugar. Spread the bottoms with some jam. Make cookie sandwiches and serve.

~ Marla Meridith

Comment

Leave A Comment

April 3, 2020

One-Pot Creamy Broccoli Pasta

Ingredients

12 oz spaghetti or linguinie

½ cup chopped red onion

3 cloves garlic, chopped

1 tbsp olive oil

1 tbsp fresh lemon juice

2 cups bite sized pieces broccoli florets

2 cups vegetable broth

1 ¼ cups whole milk

1 cup shredded cheddar cheese

Kosher salt to taste

ground black pepper to taste

Toppings

chopped fresh Italian parsley

sliced green onion

Directions

Heat the oil over medium heat in a 12 inch cast iron cast iron skillet.

Sauté the onion for 5 minutes, until soft and fragrant. Add the garlic. Cook 2 minutes. Mix in the lemon juice.

Add the broth, milk and broccoli. Bring to a boil. Add the pasta making sure it’s all submerged in the cooking liquid.

Cover the skillet and simmer the pasta for 8 minutes. Remove the lid, stir and continue to cook 8-10 minutes or until the pasta is done to your liking. Mix in the cheddar cheese in the last two minutes of cooking. Season with salt and pepper to taste.

Top with parsley and green onion. Serve immediately.

~ Marla Meridith

Comment

Leave A Comment

April 1, 2020

Recipe: Rustic Roasted Beet & Sweet Potato Salad

Ingredients

1 bunch beets

2 sweet potatoes

2 tbsp canola or grapeseed oil

½ tsp ground cinnamon

½ tsp garlic salt

½ tsp ground black pepper

2 tbsp pure maple syrup

1 avocado

6 cups baby spinach leaves

Toppings

Maple Citrus Roasted Pecanshttps://marlameridith.com/recipe/maple-citrus-roasted-pecans/

Salad Dressings: Try one of these!

Lemon Shallot Vinaigrette

Lemon Honey Salad Dressing

Directions

Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or oven proof silicone liner.

Slice the beets and sweet potatoes into 1/2 inch thick sticks. Place on the baking sheet in a single layer.

Drizzle with the oil and maple syrup. Using clean hands, toss with the cinnamon, garlic salt and pepper.

Bake for about 40-45 minutes until slightly browned, caramelized and very tender.

Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or my Lemon Shallot Vinaigrette or Lemon Honey Salad Dressing.

~ Marla Meridith

Comment

Leave A Comment

March 25, 2020

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Ingredients

10 oz macaroni, rotini or fusilli

salt for pasta water

16.25 can whole kernel corn

11 can Ro*tel (diced tomato & chili)

3.25 can sliced black olives

1 lb Velveeta cheese block

1 tbsp chili powder

½ tsp onion powder

½ tsp garlic powder

½ tsp ground black pepper

¼ tsp smoked spanish paprika

¼ tsp ground red pepper

minced dried onion for topping

Directions

Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
Drain pasta.

Open the canned ingredients and drain.

Chop the Velveeta into 1 inch pieces.

Heat a 12 inch cast iron skillet over medium high heat.
Add the canned ingredients. Heat for about 5 minutes.

Mix in all the dried seasonings excluding the dried minced onion.

Mix in the reserved cooking water.
Mix in the Velveeta until the sauce is creamy.

Mix in the cooked pasta.
Top with the dried minced onion and serve immediately.

~ Marla Meridith

Comment

Leave A Comment

February 3, 2020

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions

~ Marla Meridith

Comment

Leave A Comment

February 3, 2020

Recipe: Cranberry Upside Down Cake

Make the holidays extra special with this delicious Cranberry Upside Down Cake recipe.

4 tbsp (1/2 stick) unsalted butter
3/4 cup brown sugar
9 ounces (2 2/3 cups) fresh cranberries
1/4 cup fresh orange juice
FOR THE BATTER:
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground ginger
¼ tsp salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 tsp vanilla extract
2 eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar
—topping
1/4 cup chopped candied ginger

Preheat oven to 350 degrees with the rack in the middle.
Prepare the topping: Put butter and brown sugar in a 9-inch round cake pan, place the oven. As the sugar dissolves, stir once so the mixture spreads evenly over the pan. When the sugar starts to bubble and caramelize, remove pan from the oven and allow to cool.
In a small bowl, combine the cranberries and orange juice. Toss to coat berries well. Spread the berries evenly in the pan. Drizzle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.
Prepare the batter: In a large mixing bowl, whisk together flour, baking powder, cinnamon, ginger and salt. Set aside.
Using an electric mixer with the paddle attachment, cream the butter and sugar together until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.
Using electric mixer, whisk the egg whites with cream of tartar until whites are stiff enough to hold a slight peak.
Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 30-35 minutes (add 5-10 minutes if you live at high altitude). Test for doneness with a wooden skewer, cake is ready when it comes out virtually crumb free.
Let cake cool for 15 minutes before turning onto a serving plate. Top with the candied ginger. Serve with lightly sweetened whipped cream if desired.

This recipe is a slight variation of Alice Waters’s Cranberry Upside-Down Cake.

~ Marla Meridith

Comment

Leave A Comment

February 3, 2020

Recipe: Chickpea Stuffed Acorn Squash

Ingredients

Directions

~ Marla Meridith

Comment

Leave A Comment

February 3, 2020

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Ingredients

Directions

~ Marla Meridith

Comment

Leave A Comment

February 3, 2020

Recipe: Apple Cider Mojitos

The flavors of fall and winter combine in this quenching and delicious Apple Cider Mojitos cocktail. A great recipe for entertaining and holiday parties.

2 cocktails

–cinnamon brown sugar simple syrup
1 cup light brown sugar
2 cinnamon sticks
1 cup water
–Apple Cider Mojito
1/2 lemon
3 sprigs fresh mint
1/4 cup apple cider
1/4 cup cinnamon brown sugar simple syrup
1/4 cup gold rum
splash of club soda
–for garnish
fresh mint, apple slices, pomegranate and cinnamon

–Cinnamon Brown Sugar Simple Syrup
In a small saucepan over medium heat bring the water and sugar to a boil. Stir so the sugar dissolves. Add the cinnamon sticks. Remove the pot from the heat and let the mixture cool to room temperature, the flavors from the cinnamon sticks will infuse the simple syrup. Once cooled discard the cinnamon sticks. Pour into a mason jar and store in the refrigerator until ready to use. This simple syrup can be stored in the fridge for up to a month.
–Apple Cider Mojito
Add the lemon and mint to a cocktail shaker. Using a muddler, press out the juices from the lime and mint.
Add the apple cider, simple syrup, rum and a handful of ice to the shaker.
Cover and shake until the cocktail is well combined.
Fill a rocks glass halfway with crushed ice. Pour the cocktail into the glass and top with club soda and the garnishes.

~ Marla Meridith

Comment

Leave A Comment

February 3, 2020

Recipe: Peppermint White Russian

Ingredients

Directions

~ Marla Meridith

Comment

Leave A Comment

February 3, 2020

Recipe: Sparkling Pear Champagne Cocktail

Ingredients

Directions

~ Marla Meridith

Comment

Leave A Comment

February 3, 2020