The Christmas Cookie that Google Forgot

I’m not a traditional person, per se. Or at least, I pride myself in railing against tradition in most areas of my life. I guess I’m more of a non-traditional traditionalist, if that makes sense. I don’t decorate for the holidays in red and green. Quite frankly, I think they clash. I don’t eat fruitcake or Yule logs. Ever. I’m far too disorganized to send out cutesy Christmas cards to everyone I know, so I don’t. Although I love getting them, so thanks everyone and keep ‘em coming! I don’t have any Christmas-y family heirlooms I drag out every year, but I’d give anything for that retro aluminum tree from the 60s that my Grandparents once had, the one with the groovy color wheel. Remember those?

That’s not to say I don’t have traditions that I look forward to, especially at holiday time. I do make it a point to watch “Nestor the Long Eared Christmas Donkey” every year. And every year I cry when his Mom dies (my apologies if I've ruined it for you). Sappy, I know. I’d rather listen to Frank, Dean and Ella sing the classics than hear Justin Bieber’s version of Winter Wonderland. And really, wouldn’t you too?? But my favorite, it-just-wouldn’t-be-Christmas-without-it tradition is baking up several batches of a particular cookie I’ve been eating as long as I can remember...

The Swedish Cookie.

It’s my absolute, hands-down favorite holiday cookie and I look forward to the tradition of making them every year because it signifies the real start of the Christmas season for me. No matter where I’ve lived or how busy my life has been, even in the lean years when I couldn’t afford to decorate for Christmas, I always found a way to bake these cookies, because they feel like home.

Now, I must confess that I have no idea if these cookies are actually Swedish. I have no idea why they’re called Swedish cookies. I’ve Googled, I’ve searched, I’ve asked around. No one seems to know. And really, if Google doesn’t know, who does?! Evidently, even my choice of Christmas cookie is non-traditional traditionalist. Or, something like that. I’ve never given these cookies to anyone outside my family, who’s ever had them before. I’ve never seen them anywhere else and they don’t sell them at Ikea. My Grandma made them, my Mom made them, all of my Aunts made them, I just always remember them being there, but no one can remember exactly where these cookies came from - though my Aunt Harriett credits my Aunt Mona with finding the recipe somewhere.

What I do know for sure is these cookies are special. They’ve always wielded some brilliant power over me and everyone I share them with, which is interesting, because they’re quite humble at first glance. They don’t contain any fancy extracts or exotic, rare ingredients. Certainly nothing that screams “Swedish!” In fact they’re made simply from butter, cream cheese, flour, sugar, egg whites and walnuts. You could easily overlook them on a plate at a holiday party and dismiss them as not that interesting. Perhaps even a bit boring. But that’s where you’d be wrong. True, they’re not as glamorous-looking as those fancy cut-out, frosted confections all sprinkled and dragéed. They may not be formed into the shape of a reindeer or a snowman, but those meager ingredients come together magically into a cookie that is bigger than the sum of its parts and when you taste them, well, that’s where the real magic happens. They’re crispy and buttery and nutty and have just the right amount of crumble. The filling gets crackly and the pastry is flaky. They’re delectable, and dare I say, almost transcendent.

Nowadays, one of my favorite holiday traditions has become introducing these magnificent gems to new friends each year. I admit that secretly I hope they’ll love the cookies as much as I do, and perhaps, they’ll become a tradition for them as well. That, and I figure the more people who know about the humble Swedish Cookie, the better the chances of finding it on Google next year.

Swedish Cookies

FOR THE DOUGH
1 pound unsalted butter, room temperature
1 pound cream cheese, room temperature
4 cups all-purpose flour
Confectioners’ sugar for dusting the board

FOR THE FILLING
3 large egg whites, lightly beaten
3 cups sugar
3 cups walnuts, finely chopped

Preheat oven to 350 degrees.

For the dough, cream together the butter and cream cheese in the bowl of a free-standing mixer fitted with the paddle attachment. Slowly add the flour, a little at a time and mix on low speed until incorporated and just starting to come together. Turn dough out onto a board dusted with confectioners’ sugar and knead a few times, forming into a ball. Divide the dough into four equal parts, flatten into disks and wrap in plastic wrap. Place in the refrigerator to chill for 1 hour.

While the dough is chilling, set to work on the filling. Whip the egg whites until foamy and able to hold a soft peak. Gently fold in the sugar and the walnuts. The mixture will be thick and dense.

Generously dust a board with confectioners’ sugar. Roll dough into a thin rectangle. I say thin, but not obnoxiously thin. It should be roughly under a quarter of an inch. After all, you are making cookies, not crepes. Using a sharp knife, cut the dough into approximately 2 1/2 inch squares. I do this freehand. In other words, don’t worry about making them perfect. Place a teaspoon sized dollop of the filling in the center of each square and pinch the two opposite corners together. The scraps of dough can be gathered up, chilled and re-rolled. Transfer the cookies to a parchment lined sheet pan and bake for 15 to 20 minutes until golden brown and crisp

Note: The dough is very soft, so work quickly. I’ve found that chilling the cookies on the cookie sheet for about 10 minutes before baking will help keep the corners together.

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Old-Fashioned Peanut Brittle the Easy Way!

There are all kinds of methods and theories for making perfect peanut brittle. There are those who insist you cannot make it without a candy thermometer. Some swear by the back of spoon trick, or the water test. Frankly, I find them all daunting and off-putting, even a bit scary. I need things to be easy, so I have always been happy to leave the candy-making to other people. My Aunt Harriett has been making the most delicious peanut brittle during the holidays for as long as I can remember. I just assumed she dragged out all of the same accoutrements everyone else did and stood by nervously staring at a candy thermometer trying to gauge the right temperature. “Not true,” she told me rather matter-of-factly one year. “Grandma never used a candy thermometer to make peanut brittle, so I’ve never used one. I go by the color. Light golden brown is the key.” She also told me she throws the peanuts in at the beginning because “it’s just easier.” Her words were a revelation and just like that, I’ve been undaunted ever since.

Old-Fashioned Peanut Brittle

Yields about 2 pounds

3 cups sugar
3 cups salted, dry roasted peanuts
1 cup Karo syrup
½ cup water
1 tablespoon unsalted butter, plus more for buttering pan
1 teaspoon baking soda

Butter the bottom of a large sheet pan; set aside.

Combine peanuts, sugar, corn syrup and water in a medium saucepan over medium-high heat, and bring to a boil, stirring constantly, until the mixture is the color of light brown sugar, about 5 minutes. Resist the temptation to push the browning past the point of “light golden brown,” as Aunt Harriett says, or it will undoubtedly take on the taste of burnt sugar, undoubtedly landing you somewhere on the other side of good. Remove saucepan from heat, and stir in the butter and baking soda; stir quickly as the mixture will begin to foam up. Pour onto the prepared sheet pan. Use a wooden spoon to stretch the brittle as thinly as possible over the sheet pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size shards. Brittle can be stored in an air-tight container for up to 2 weeks.

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“Where’s the BFF?” Beef.org & Sutter Home Gift Basket Giveaway

“Where’s the BFF?” Okay, I admit it’s a bit of a stretch harkening back to that famous Wendy’s commercial from the early 80s, but you’ll forgive the reach when you hear what I have to offer you. Tailgating season is here and I've teamed up with Sutter Home Winery and Beef.org - you know, the people behind the “Beef. It’s What’s For Dinner” campaign - to bring you an exciting way to kick-start the tailgating season with party tips, easy beef grilling recipes and an awesome giveaway!

Forking Delicious Blog will be giving away two tailgating gift baskets, each valued at $190 and jam-packed with swag and entertaining inspiration for the football season.

Each tailgating gift basket includes a cutting board set with knife, fork, bottle closure and corkscrew, dish towels, olive oil, vinegar, dipping sauce, garlic Parmesan sauce, an assortment of salt and pepper, as well as an “I Heart Beef” apron, bumper sticker, pin and a Healthy Beef Cookbook.

Now, here’s the fun part and where your BFFs come in: To enter the contest and be eligible to win a kick-ass tailgating gift basket, all you have to do is get your BFFs to “Like” the Chef David Lawrence Facebook page. Each time your BFFs “Like” the page, tell them to leave a wall post letting me know they joined, who sent them and why Beef is What’s For Dinner in their house. The two people who refer the most BFFs win! It’s that easy. The contest will run for two weeks, starting today and ending Friday, October 22nd at midnight, EST. The winners will be announced here and on Facebook on Saturday, October 23rd.

So, Where’s Your BFF? Spread the word. Tell your friends. Tell your neighbors. Tell your BFF’s BFF! And tell your BFFs that Beef is What's For Dinner! Post the contest on your own Facebook and Twitter pages, your blogs, etc. The more people you refer, the better your chances of winning.

Happy Tailgating!

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Endless Summer – One Last Hurrah

There is a moment every September when I look up and realize that summer is officially over. That’s precisely the moment that I find myself scrambling to hold on to my favorite time of year before the balmy evenings give way to crisp and eventually chilly nights that force me inside for the winter. Don’t get me wrong, I love a hearty, comforting meal inside by the fire, but what I really love is standing over the fire, grilling dinner for myself and friends.

Some sand from the hardware store and a bit of creativity turn my table into a night at the beach.

It’s my need for the proverbial “endless summer” and the realization that I didn’t make it to the beach even once this year that inspired this last hurrah. I figured that if I couldn’t find the time to make it to the beach, I’d bring the beach to my own backyard with a decidedly summery menu and a beach-inspired table design.

Grilled Asian Skirt Steak

This recipe plays on my love of cinnamon paired with red meat. It adds a subtle background note that mingles nicely with the ginger, garlic and sherry in the marinade. I like to marinate this steak as long as possible, but I’ve also made it when it’s only had an hour in the marinade and it was delicious. So, foresight recommended, but not required.


Serves 4

FOR THE MARINADE
1 six-inch piece of fresh ginger, peeled and sliced
4 large cloves garlic, peeled and sliced
4 teaspoons dark-brown sugar
1 teaspoon ground cinnamon
6 cinnamon sticks
½ cup good dry sherry
6 tablespoons low-sodium soy sauce
¼ cup extra-virgin olive oil

FOR THE STEAK
2 small skirt steaks (about 1 pound each)
Kosher salt and freshly ground black pepper, to taste
Fresh cilantro leaves, roughly chopped, for garnish

In a medium bowl combine the sliced ginger, garlic, brown sugar, ground cinnamon, cinnamon sticks, dry sherry and soy sauce. Whisk in the olive oil and pour marinade over the flank steak in a heavy gallon sized Ziplock bag, which in my opinion is the easiest and best way to marinate meat. Marinate for at least 30 minutes at room temperature, or even better for several hours in the refrigerator. The longer the meat swims in the marinade the more flavorful it will be.

Preheat the grill to high.

Remove the flank steak from the marinade and brush off any slices of garlic and ginger, as they’ll just burn and char on the grill. Place the meat on a layer of several paper towels and blot off as much of the liquid as possible. This is an important step because if the meat is too wet it won’t sear, it will steam which is the surest way I know of to end up with gray steak! Season both sides generously with salt and pepper.

Grill the steak without moving it around or poking it so it has a chance to sear and get those beautiful grill marks, about 4 minutes per side for medium rare. Transfer steak to a cutting board and allow it to rest loosely tented under aluminum foil for at least 5 minutes before slicing into thin strips and scattering with a shower of chopped cilantro for garnish.

Herb Marinated Grilled Shrimp

Patience may be a virtue, but not when it comes to my dinner. I tend to favor bold flavors I can get on the table quickly. These shrimp never disappoint.


Serves 4

2 cups of fresh herbs, such as basil, parsley, thyme, oregano, etc.
4 cloves of garlic, peeled and chopped
3/4 cup extra virgin olive oil
Kosher salt & freshly ground pepper, to taste
12 jumbo shrimp, about 1½ pounds

Combine chopped herbs, garlic and olive oil in a medium bowl or gallon size Ziplock bag, which in my opinion is the easiest and best way to marinate anything. Season with salt and pepper and add shrimp. Shake the bag to evenly coat shrimp. Place in the refrigerator and marinate for 45 minutes to an hour.

Preheat the grill to medium-high.

Remove shrimp from marinade and shake off the excess oil. Grill the shrimp, turning once, just until they curl in on themselves and turn an opaque pink color and are firm to the touch. Serve immediately.

Note: This recipe can also be done in a 400 degree oven. Depending on the size of the shrimp, 10 to 12 minutes should be about all they need.

Mango Salsa

The fresh flavors of this salsa pair beautifully with both the shrimp and the skirt steak.

Serves 4

2 tablespoons extra-virgin olive oil
1½ cups diced red onion
2 teaspoons peeled, minced fresh ginger
1½ teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and diced
2 teaspoons fresh mint leaves, chopped

Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.

(Recipe adapted from Ina Garten.)

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Getting a Jump on Fig Season

I came to appreciate figs relatively late in life. To be honest, I didn’t even know what a fresh fig looked like until my mid twenties, and up until then I'm afraid my only exposure to them came in the form of a Newton. I have definitely made up for lost time because I’m obsessed with them now. They're sweet, delicious, sexy and fleeting. So if you spot them in the market, definitely take advantage of their short season. I love the simplicity of this recipe and they can be served as a starter or as an elegant finish to any meal.

Figs with Goat Cheese & Port Syrup

Makes 8

1 cup ruby port
6 tablespoons honey
6 ounces soft goat cheese (Montrachet)
8 ripe figs
½ cup toasted* walnuts, chopped
2 tablespoons flat-leaf parsley, lightly chopped, for garnish

In a small saucepan, over medium-high heat, bring the port and honey up to the boil. Reduce heat and simmer slowly until reduced by half. Set aside and cool to room temperature, the syrup will thicken considerably upon standing.

Cut the goat cheese into 8 equal pieces, about 2 teaspoons each, and roll each piece into a ball. Place the figs upright on a cutting board and carefully make four cross cuts, slicing each fig into eight sections, being careful not to go all the way through the bottom. Gently separate the figs outward to form a “flower.” Place a ball of goat cheese in the center of each fig and drizzle with the port syrup. Garnish with the walnuts and chopped parsley.

* Place walnuts in a dry sauté pan and push them around over medium heat until they deepen in color and their nutty aroma wafts up under your nose. Once they begin to toast, they go quickly so whatever you do, don’t abandon them. They go from perfectly toasted to “toast” in a matter of seconds.

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John's Coffee Steak

I first heard the idea of coating a big juicy piece of steak with coffee from my friend John. It seemed strange, to say the least, and I must admit, I wasn’t at all sold on the idea. Then I read an article in the newspaper about a restaurant in Seattle that featured something similar and it was all the rage. So reluctantly, I decided to experiment and give it a try. It took a few attempts to get just the right balance of coffee along with the sweet, salty and spicy. My first incarnations were entirely too peppery, leaving my lips numb for hours, like a bee-stung-lipped-model during fashion week! Not a great look for me. But with a few tweaks I finally found the right balance of flavor. The coffee rub forms a beautiful, seared, almost black crust on the outside, and as you cut into the steak it gives way to the tender pink meat inside. One bite and I was hooked! Take my word, however odd coffee on steak may sound, it’s a killer combination.

Thanks, John!


Serves 4

FOR THE COFFEE RUB
½ cup coarse ground coffee beans, dark roast
¼ cup Kosher salt
¼ cup coarse ground black pepper
¼ cup dark brown sugar

FOR THE STEAKS
2 tablespoons canola oil
4 (8 ounce) New York or Rib Eye steaks

Preheat oven to 400 degrees.

To make the dry rub, place the coffee, salt, pepper and brown sugar in a small bowl and toss gently with a fork to combine. Any leftover rub can be stored in the freezer for another time.

Heat the canola oil in a large heavy oven-proof skillet (preferably cast-iron) over high heat until almost to the smoking point. Pat steaks dry with paper towels and generously and evenly coat all sides with the coffee rub. Sear well to form a good crust, about 2 to 3 minutes per side. Don’t panic if the steaks look a little charred, that’s what you’re going for and will ensure lots of flavor.

Transfer the skillet to the hot oven and cook for 5 to 7 minutes for medium rare, or until desired doneness. Let the meat rest, tented under foil for 5 to 10 minutes before devouring.

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Chip's Fresh Citrus Margaritas

You know you’ve got a true friend when they’ll stand at the counter, practically developing a case of carpal tunnel, squeezing dozens of limes, lemons and oranges for what seems like hours to make fresh citrus margaritas for a party. That’s exactly what my friend Chip did at a summer gathering I had a while back. He made the mistake of telling me about these delicious, fresh margaritas he first had at the bar of the Fairmont Hotel in San Jose, California, after a long, hot day on the golf course. The bartender bragged that he made the best fresh citrus margaritas, and now, so did Chip. Of course, I had to try these legendary margaritas and a party seemed like the perfect occasion. Well, needless to say, the margaritas lived up to their legend and they were a huge hit. Every time Chip finished making one, an empty glass would be shoved in his direction, ready for a refill. He stood there like a trooper, squeezing and shaking those drinks until the mountain of citrus was gone. When I told him I wanted to include the drink in this blog he looked slightly befuddled. “But it’s not really my recipe,” he said. I disagree. Anyone who will stand there for that long squeezing all that citrus has earned the right to lay claim to the recipe. So, for your enjoyment, by way of the Fairmont Hotel, here are Chip’s Fresh Citrus Margaritas. Oh, and just so you know, the next time he got roped into making these for a party, he came armed with an electric juicer.


Serves 1

Juice of 2 limes
Juice of 1 lemon
Juice of ½ an orange
2 ounces premium silver tequila
2 ounces Cointreau or Triple Sec
1 ounce simple syrup, or to taste depending on sweetness of the fruit
Kosher salt, for rimming glass
Lime wedge, for garnish

Rub the outside rim of a glass with a cut lime and dip lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, orange juice, Tequila, Triple Sec and simple syrup in a cocktail shaker. Tumble in a handful of ice and shake until icy cold. Serve on the rocks, garnished with a lime wedge.

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