For cookie making with the kids or the cookie exchange, a couple of simple desserts, some gluten free treats, appetizers for casual entertaining and, for when you can’t do another thing, a toothsome pasta from pantry ingredients.
Cookies and Desserts
Ted Lasso Cookies
The official Ted Lasso cookie (aka shortbread). Don’t you think Rebecca would love the lemon version?
| 2 sticks | (8 ounces) unsalted butter, plus more for the pan |
| ¾ c | icing sugar |
| 2 c | all-purpose flour |
| ¼ t | kosher salt |
Place 2 sticks room temperature butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Coat an 8- or 9-inch square metal baking pan with more butter.
Beat the butter on high speed with the paddle attachment until fluffy, 3 to 5 minutes. With the mixer running, gradually add ¾-cup icing sugar and continue to beat until pale and fluffy.
Stop the mixer. Sift the flour into the bowl, then add the salt. Mix on low speed until just combined. Transfer to the prepared pan and pat to an even thickness no more than ½-inch thick. Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 300°F.
Slice the dough into rectangles or squares in the pan. Bake until golden-brown and the middle is firm, 45-60 minutes. Let cool completely. Re-slice, if needed, before serving. Lemon version: add zest of one lemon to the dough after the butter.
Cranberry Apple Crisp
Crisps rule! Such an easy dessert to put together and the cranberries in this version keep things tart.
| 2 | Pink Lady, Honey Crisp or the apples-from-next-door apples (peeled, cored, and cut into 1-inch pieces) |
| ½ c | old-fashioned oats |
| ½ c + 2 T | flour |
| ½ c | dark brown sugar |
| 5½ T | butter (cold; cut into 1/4-inch pieces) |
| 12 oz | cranberries (about 3 cups) |
| ¾ c | granulated sugar |
| grated zest of 1 orange | |
| ½ c | orange juice (from about 1 orange) |
| ¼ t | ground cloves |
Heat the oven to 375°F. In a medium bowl, combine the oats, the ½ cup flour, and the brown sugar. Add the butter and rub it into the flour mixture until small crumbs form.
In a large bowl, combine the cranberries, apples, granulated sugar, the 2 tablespoons flour, orange zest and juice, and the cloves. Transfer the fruit to a buttered 8-inch square baking dish or a 2-quart soufflé dish.
Top the fruit with the crumb mixture. Bake until the fruit is tender and the crumb topping has browned, about 45 minutes. Let cool at least 15 minutes before serving.
Dulce de Leche Crispies
Adapted from a recipe by Marcia Kiesel, Food & Wine.
| ¾ c | crispy rice cereal |
| 1 t + ½ t | vegetable oil, plus more for coating |
| 1¼ c | blanched sliced almonds |
| 5 T | dulce de leche at room temperature, plus more for topping |
Preheat the oven to 350°F. In a small bowl, toss the cereal with 1 teaspoon of the vegetable oil. Spread the oiled rice in an even layer on a large non stick rimmed baking sheet. Bake until the rice is very crisp, about 10 minutes. Transfer to a plate and let cool to room temperature.
In a large bowl, mix the sliced almonds with the toasted rice. Using a rubber spatula, blend in the 5 tablespoons of dulce de leche and the remaining ½ teaspoon of oil, stirring well to coat the rice and almonds thoroughly.
Lightly oil 2 large nonstick rimmed baking sheets. Scoop rounded tablespoons of the rice-almond mixture onto the pan and gently flatten them into 2½-inch-wide disks. Lightly sprinkle the crispies with salt. Bake them until they are lightly browned, about 15 minutes.
Let the crispies cool on the baking sheets for 1 minute. Using a spatula, carefully transfer them to a platter to cool completely. Dollop each one with ¼ teaspoon of the remaining dulce de leche (if desired) and serve.
Gluten Free Buckwheat Gingerbread
Adapted from a recipe by Mani Niall
| 2¼ c | buckwheat flour |
| ½ t | baking powder |
| ½ t | baking soda |
| ½ t | cinnamon |
| ½ t | freshly grated nutmeg |
| ½ t | kosher salt |
| ¼ t | ground cloves |
| 1 stick | unsalted butter, at room temperature |
| ¾ c | packed light brown sugar |
| 2 lg | eggs, 1 at room temperature |
| ⅓ c | buckwheat honey |
| 2 T | finely grated peeled fresh ginger |
In a medium bowl, sift the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves. In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Add the sugar and beat until fluffy, 3 minutes. Beat in the room-temperature egg, the honey and ginger. At low speed, beat in the dry ingredients in 3 additions, just until combined. Turn the dough out onto a work surface and pat it into a 6-inch round. Wrap in plastic and refrigerate for 4 hours or overnight.
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface. Divide it into 6 equal pieces. Form each piece into a 6-inch-long log; if the dough is sticky, wet your hands slightly. Transfer 3 logs to each baking sheet, spacing them 3 inches apart.
In a small bowl, beat the remaining egg and brush it all over the logs. Bake for 12 to 15 minutes, until the logs are springy to the touch. Transfer to a rack to cool completely. To serve, slice the logs on the diagonal into ½-inch-thick cookies.
Francois Payard’s Gluten Free Chocolate Walnut Cookies
| 2¾ c | walnut halves (9 ounces) |
| 3 c | icing sugar |
| ½ c + 3 T | unsweetened Dutch-process cocoa powder |
| ¼ t | salt |
| 4 lg | egg whites, at room temperature |
| 1 T | pure vanilla extract |
Preheat the oven to 350°F. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.
Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and chop finely.
In a large bowl, whisk the icing sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through.
Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving. Makes 12 cookies.
The Duchess London Fog Shortbread
Recipe from the Duchess at Home Cookbook, by Giselle Courteau, Duchess Bake Shop
| 325 g | (2¼ c) all-purpose flour |
| 35 g | (¼ c) rice flour |
| ½ t | salt |
| 240 g | (1 c + 2 T) unsalted butter, at room temperature |
| 115 g | (½ c + 1 T) sugar |
| 1 T | finely ground Earl Grey tea leaves |
| 1 t | vanilla extract or paste |
Icing:
| 120 g | (1 c) icing sugar, sifted |
| 2 T | whole milk |
| ½ t | vanilla paste, or the seeds of half of a vanilla bean pod |
| Earl Grey tea leaves, for decoration |
Line the baking sheets with parchment paper.
In a bowl, whisk together the all-purpose flour, rice flour, and salt. Set aside. Place the butter and sugar in a stand mixer bowl.
Cream on medium speed for 2 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed. Add the tea and vanilla and mix again.
Add the flour mixture and mix on low speed until small pebbles form. Turn the mixer up to medium and mix until large pebbles form and the dough starts to come together. Stop the mixer and remove the bowl. Use your hands to shape the dough into a flattened ball.
On a lightly floured surface, roll out the dough to about ½-centimeter thick. Using a round cookie cutter, cut out cookies and gently place them about five centimeters apart on the lined baking sheets. Continue to re-roll dough scraps and cut out cookies until all the dough has been used.
Place the baking sheets in the refrigerator or freezer for 15-20 minutes to chill the cookies prior to baking. You can bake them directly after rolling them, but they may spread a little or end up with more air bubbles.
While the unbaked cookies are chilling, preheat your oven to 275°F (135°C). Bake for 40-45 minutes, until the cookies are slightly golden but still quite pale in colour. Cool completely before icing.
Ice and finish the cookies: Whisk together the icing sugar, milk and vanilla paste or seeds. Dip each cooled cookie face down in the icing. Lay them flat, using your finger to catch any drips. Sprinkle with a few Earl Grey tea leaves and allow to set.
Easy Appetizers
Roasted Grapes
Roasting grapes brings out the sweetness and deepens the flavour. I love to use the Coronations or Concord when in season, but regular red grapes are just fine too. Use in sweet and savoury ways—serve with burrata, with some honey drizzled over, with brie on a cheese board or pile on the side of a nut tart or over ice cream.
| ½ kg | red grapes, cut into 10-12 bunches |
| 1 T | neutral oil (grapeseed or canola) |
| crushed fresh thyme or rosemary | |
| lg pinch | sugar |
| pinch | salt |
Preheat the oven to 450°F. On a baking sheet, toss the grapes with the oil, sugar and salt. Roast for 12 minutes, or until the skins are slightly blistered. Serve warm.
Bagna Cauda
Bagna Cauda is a popular dish in northern Italy, in the Piedmont region, often served as part of the Christmas Eve buffet. It a terrific party dish—super savoury and flavourful and a great way to eat crudité. Serve with some good bread to catch the drips.
| ¾ c | olive oil |
| 6 T | (¾ stick) unsalted butter, room temperature |
| 12 | anchovy fillets |
| 4-6 lg cloves | garlic, chopped |
| assorted vegetables (fresh celery, carrots, green beans, cut in 2-4 inch pieces; cauliflower florets, radishes, small roasted potatoes, roasted turnip and parsnip sticks) | |
| 1 | sourdough or baguette, cut into 2-inch sections |
Blend the oil, butter, anchovies and garlic in processor until smooth. Transfer mixture to a heavy saucepan. Cook over low heat 15 minutes, stirring, occasionally. Sauce will separate. Season.
Pour the Bagna Cauda (hot bath) sauce into a fondue pot or other flameproof dish. Set over an alcohol burner or gas table burner to keep warm. Serve with the vegetables and bread.
David Lebovitz’s Labneh Balls
These little cheesy nuggets are delicious as part of a mezze spread with hummus, baba ganoush, flatbread, pita. Or, spread on a crostini and top with tomatoes, smoked salmon, radishes and cucumber. Store the labneh balls in the refrigerator. The olive oil may thicken, and if it does, remove the jar an hour or so before serving. Keeps for about two weeks in the fridge, completely submerged in oil. After, use the leftover oil for pasta, flatbreads or sautéing vegetables.
| 4 c | Greek or Greek-style plain yogurt |
| 2 c | extra-virgin olive oil, plus more if necessary |
| spices and herbs for rolling: za’atar, paprika (sweet or smoked), sumac, Aleppo pepper, crushed red pepper flakes, fresh thyme or rosemary, mint |
Line a mesh strainer with a few layers of cheesecloth or food-grade muslin. Set the strainer over a deep bowl and scrape the yogurt into it. Fold the cheesecloth over the cheese, set a small plate on it with a tin of tomatoes and refrigerate for 2 days.
Prepare any seasonings that you wish to use (if you want to roll them in something) and spread them on dinner plates. Pour the oil into a clean 1-quart (or larger) jar.
Scoop labneh into rough 1-inch rounds. Use your hands to roll them into smooth balls and drop them into whatever seasonings you want to roll them in, if using, then roll them around to coat them. (If keeping them plain, just drop them into the oil with any seasonings added, being careful to avoid letting them slide down the sides of the jar.)
If you wish, add a few branches of fresh herbs, some chile flakes and additional olive oil if the labneh balls aren’t completely covered in oil. Cover with the lid and refrigerate until ready to serve. Makes about 15 balls.
Smoked Salmon Dip
How to make a little smoked salmon go a long way. Use as a dip or sandwich filling. Or use smoked trout.
| 1 container (8 ounces) | cream cheese, at room temperature |
| ½ c | sour cream |
| 1T | fresh-squeezed lemon juice |
| 1 T | minced fresh dill |
| 3 t | capers, rinsed and chopped |
| ½ t | kosher salt |
| ¼ t | fresh-cracked black pepper |
| ¼ pound (4 ounces) | smoked salmon or smoked trout, minced |
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, capers, salt and pepper. Mix until fairly smooth, not soupy. Add the smoked salmon and mix well. Chill. Serve with crackers or crudité.
Cappezana’s Chicken Liver Crostini
The Tuscan winery Tenuta de Cappezana has a terrific cooking school. Their pâté is easy to make; they leave it a bit chunky, most prefer it smooth. The chef we cooked with is now retired but the dishes are timeless. Don’t substitute the Vin Santo for another wine, it what makes this dish special and Tuscan.
This is chef Daniel Costa’s version of their recipe. Make for a party or spoon into little jars and give as gifts. Drink the rest of the Vin Santo with the pâté or have with biscotti.
| 200 g | cleaned chicken livers, pat dry |
| ½ med | red onion, sliced |
| 2 T | butter |
| 1 T | olive oil |
| 1 T | capers |
| 3 | olive oil-preserved anchovy fillets |
| ¼ c | Vin Santo |
| 1 T | red wine vinegar |
| high-quality balsamic vinegar (optional) | |
| kosher salt and fresh-cracked black pepper | |
| 1 loaf | Pain Bonjour (Bonjour Boulangerie) or baguette cut into 1 inch slices |
Heat 1 tablespoon butter and ½ tablespoon oil in a medium pan over medium high heat. Add the red onion with a pinch of salt. Cook until the onion begins to colour, then add the capers and anchovies. Continue cooking for 2 minutes stirring frequently. Remove from the heat but leave in the pan.
Heat the remaining butter and oil in a medium non-stick pan over high heat. Add the livers and ensure they are evenly distributed around the pan. Season. Fry for approximately 5 minutes or until dark golden. Using tongs, flip each piece and cook for another 3 minutes or until just cooked through.
Place the cooked livers in the pan of onions, return to high heat, cook for 1 minute, add the wine and the vinegar, cook for 2 minutes. Remove from the heat and cool to room temperature. Place the mixture in a food processor and pulse to your desired texture. Season to taste with salt and pepper.
Crostini: Preheat your oven to 450ºF. Drizzle the sliced bread with olive oil, roast until golden but not dry. Place a dollop of liver mixture on each crostini, then drizzle with balsamic. Serve immediately. Serves 6.
Everything 90s is back.
So is Baked Brie and Sweet n’ Sour Meatballs
Baked Brie
You could bake brie drizzled with honey or load on the walnuts and cranberry. Try this savoury version with caramelized onions. Make it with the local Lakeside Farmstead brie.
| 2 T (1/4 stick) | butter |
| 4 c | sliced onions (about 2 large) |
| 1 t | minced fresh thyme |
| 1 | garlic clove, chopped |
| 1/2 cu | dry white wine |
| 1 | brie |
| baguettes, sliced |
Melt butter in a heavy skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Let simmer until the onions are soft and brown. Season to taste. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)
Preheat oven to 350°F. Unwrap brie and place on a baking sheet (with parchment paper). Top with the onion mixture and bake until cheese just melts, about 15 minutes. Serve with baguette slices.
Old School Sweet and Sour Meatballs
A Grey Cup and Christmas party fixture for your parents, still the bomb today.
| 1 lb | ground beef |
| Worcestershire sauce, to taste | |
| 3 T | breadcrumbs (could be gluten free) |
| dried oregano, to taste | |
| 1 clove | garlic, minced |
| 1 | egg, slightly beaten |
| salt and pepper, to taste | |
| oil for frying |
Lightly mix all the ingredients. Test fry a bit of the meat mixture for seasoning. Adjust if needed and form into balls, making sure to not overwork the meat. Fry in oil until golden, but not cooked through, then place on paper towel to drain. Reserve.
Sauce
| 1T | canola oil |
| ½ c | onion, chopped |
| ¾ c | brown sugar, packed |
| 2 T | vinegar |
| 1t | lemon juice |
| 1c | ketchup |
| 2 T | soy sauce or Tamari (gluten free) |
| green onion for garnish |
Sauté onion in oil until soft and slightly coloured. Add the rest of the ingredients and simmer for 20 minutes. Add the meatballs and cook for 1 hour on medium. To serve: Pile on a plate with toothpicks and lots of green onion shaved over.
Things to do with a round of Boursin. Everybody loves it.
Stuffed Mini Peppers
Preheat grill to 350°F
Halve and seed 6-8 mini peppers. Place on grill and cook for 15 minutes, turning every 3 minutes. Remove from the heat and reserve. In a medium bowl, combine the Boursin, 2 tablespoons parsley, 1 tablespoon lime (or lemon) juice. Mix and season to taste. Fill each pepper half with the cheese mixture and top with 1 tablespoon chopped chives and lime zest.
Bette Davis Eyes
Adapted from a recipe by Antoni Porowski.
Bring Basil & Chive Boursin to room temperature. Toast pistachios in a spoonful of olive oil and a pinch of salt, until golden brown and crunchy. Coarsely chop. Using your fingers, roll or pat each grape all around with room temperature cheese, then roll in the crushed nuts. Cut in half and stick a toothpick into two halves, creating a pair of eyes.
Pasta
Spaghetti with Anchovy and Pangrattato
Chef Daniel Costa’s recipe for an easy pasta made with pantry staples is deeply satisfying—handy for nights when the last thing you want to do is cook.
Pangrattato
| 2-3 t | extra-virgin olive oil |
| 1½ c | day-old bread, ripped into small pieces |
| 1 clove | garlic, whole |
| kosher salt |
Gently fry the garlic clove in olive oil over medium heat until golden. Add bread and a pinch of salt. Continue to cook, stirring occasionally, until the breadcrumbs are golden. Remove garlic clove.
Pasta
| 500 g | spaghetti |
| 5 cloves | garlic, thinly sliced |
| 6 | anchovies salt-packed, rinsed and soaked in water for 10 minutes |
| 1 handful | Italian parsley, leaves only, roughly chopped |
| 1 t | chili flakes (add more if desired) |
| ¼ c | Pecorino cheese, finely grated |
| extra-virgin olive oil | |
| 1 glass | white wine |
Bring a large pot of water to a boil with a handful of salt. Cook spaghetti until al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the cooking water.
While pasta is cooking, heat olive oil over medium-high heat in a large, deep frying pan (large enough to comfortably hold all of the pasta). Add garlic and anchovies and fry until garlic is golden, stirring frequently. Add white wine and chile flakes and continue to cook for 4 minutes.
Increase heat to high and add spaghetti, reserved pasta cooking water and parsley. Cook for 1 minute in the pan, stirring frequently. Once sauce is just coating the pasta, remove from heat and toss in the pecorino. Divide pasta between 4 bowls and sprinkle the pangrattato on top. Serve immediately. Serves 4.