Mexican Tea (Wedding) Cakes - Makes 3 dozen

T’is the season to “Get your cookie on”.
Here is my simple offering in the hopes that it provides you some Christmas Cheer!

- Chez

• 2 sticks (1 cup) unsalted butter, softened
• 3 cups confectioners’ sugar
• 2 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1 cup very finely chopped pecans
• 3/4 teaspoon salt

Beat together butter and 1/2 cup confectioners’ sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 4 minutes. Beat in extract, then flour, pecans, and salt and mix at low speed until just combined. Chill, covered, at least 6 hours.

Preheat oven to 375.

Let the dough stand at room temp until it is pliable (about 15 minutes). Then dish out and roll 1" balls and place 2-inches apart on a lightly greased sheet.

Place on the center rack of the oven and back 10-12 minutes or until the bottoms are golden-brown.
(Only do 1 batch at a time!)

Remove and roll hot cookies in remaining confectioner's sugar and place on wire rack to cool.

Cranberry Compote Spinach Salad (serves 6)

Here is the winner for our Colonial-themed Dinner of December 9th, 2012.
Tart, sweet, nutty...
Healthy and good tasting…
Pleasant to the eye and to the mouth...
What else is there? Great as a salad, or all by itself. This one is a keeper in Chez kitchen.
-          Chez

·         1 ½ c fresh cranberries
·         1 (small) pkg, sugar-free cranberry gelatin
·         1 envelope non-flavored gelatin
·         ½ c sugar
·         Peel of 1 navel orange, but into 1” long thin strips
·         Juice of 1 navel orange
·         1 small can crushed pineapple in  natural juice, drained
·         1 c green, seedless grapes
·         3 tbs lemon juice
·         2 tsp cinnamon, ground
·         2 tsp allspice, ground
·         1 tsp mace, ground
·         1 tsp cardamom, ground
·         1 cup water
·         1/3 c chopped, toasted pecans
·         Fresh spinach
·         ¼ c balsamic vinegar
·         1 tbsp olive oil
·         3 tbs golden rum

1.       In a medium saucepan, over medium heat, add cranberries, orange peel, water and sugar. Stir until sugar is dissolved.
2.       Continue to cook until berries begin to pop.
3.       Add spices, orange juice and both gelatin packet, continuing to stir over medium heat for 2-3 minutes.
4.       Remove from heat and fold in lemon juice, the drained pineapple and the grapes. Pour mixture into a 9 x 11 glass dish and refrigerate for 2 hours.
5.       When mixture just begins to harden, sprinkle pecans over top of dish and gently press them down. Continue to refrigerate, covered, for at least 4 hours.
6.       In a small saucepan over medium heat, bring balsamic vinegar and oil to a boil, reducing the mixture by half. Allow to cool.
7.       Place fresh spinach in bowls
8.       To the balsamic reduction, whisk in rum and drizzle over spinach.
9.       Top spinach with an ice cream scoop (about ½ cup) of cranberry sauce compote and serve, garnished with a sprig of parsley.

Raspberry Soufflé with Raspberry Syrup (serves 4)

A fellow foodie (Gary G.) suggested that these little lovelies be the selected Star for our Francophile-themed dinner and Chez cannot think of a reason why we should not comply. Here is an airy and light dessert with a touch of sophistication. Excellent!

-          Chez  

 For Syrup

·         2 cups frozen raspberries
·         ¼ cup sugar
·         ½ cup frozen OJ, thawed
·         2 tbsp corn starch
·         ¼ cup lemon juice

1.       Place ingredients in food processor and process until smooth (about 1 minute)
2.       Strain contents of processor through a fine sieve to remove seeds.
3.       Pour contents into a small sauce pan and cook over medium heat, stirring constantly.             (Note that mixture will thicken as it cooks.)  
4.       Continue to cook & stir for 2-3 minutes or until it gets to your desired consistency.
5.       Add lemon juice, mixing well.
6.       Remove from heat and refrigerate in a covered container. Syrup will thicken as it cools.
7.       Remove at least 30 minutes before use, stirring as needed. Add water if necessary to loosen mixture.

For Soufflé

·         4-1 cup ramekins
·         6 large eggs (whites only) at room temperature
·         1/3 cup + 2 Tbsp sugar
·         1 tsp Cream of Tartar
·         1 cup fresh or frozen raspberries
·         unsalted butter     
·         powdered sugar (for dusting)
·         12 fresh raspberries (for garnish) – 3 each

1.       Place oven rack into center position and preheat oven to 400.
2.       ‘Butter’ ramekins, ensuring that the bottom and sides are coated. Set aside.
3.       Place raspberries and 2 tbsp sugar in food processor and puree well.
4.       Strain pureed raspberries through a fine sieve to remove seeds. You will need ½ cup of liquid.
5.        Whip egg whites and Cream of Tartar to medium peaks and then slowly add sugar, in a stream.
6.       Continue to whip until glossy and stiff peaks form.
7.       Add 1/3 of egg whites into pureed raspberries and mix well.
8.       Fold remaining 2/3 of egg whites into mixture. Do not over mix!
9.       Spoon mixture into ramekins and level off top.
10.   Place in oven and bake for 12-15 minutes or until tops begin to just brown and the rises ¾ to 1” above rim of ramekin.
11.   Remove from oven and dust with powdered sugar and garnish. Serve immediately with Raspberry Syrup.