Category Archives: Tomato consomme

Applesauce Cookies (350 word post)

I know the words “Applesauce cookies” don’t ring through the ears like “Devilishly decadent triple chocolate cookies.” With that said, if my grandmother’s recipe book has a recipe for applesauce cookies, there’s likely a very good reason for it and that reason is likely because they are in her words “delightful.”

After posting such things recently as Nutella ricotta cinnamon pizza, Deep-fried pickles and Double chocolate cheesecake, I thought it might be time to lessen the caloric-intake for a moment. I suppose I could have done a post about a salad or an incredible tomato consommé, but I thought an applesauce cookie might just get the job done while still getting some cookie-action.

As a bonus, I found out that a lot of recipes tailored to those with their waist-size in mind use applesauce as an alternative to sugar nowadays. Seeing as this recipe is over 50 years old and knowing my grandmother’s fondness for butter and sugar, I don’t think this was her concern. However, maybe even she thought a little balance was needed at times in the kitchen. Don’t be misled, these cookies sacrifice nothing in terms of taste. It’s soft, moist with the perfect texture from the raisins and the nuts. My first thought as I took a bite was that it tasted like the top of a muffin which is always a good thing!

Applesauce Cookies

Ingredients

  • 1/2 cup of butter
  • 1 cup of sugar
  • 1 cup of applesauce
  • 1 tsp. of baking soda
  • 2 cups of all-purpose flour
  • 1/2 tsp. of salt
  • 1/2 cup of raisins
  • 1/2 cup of chopped nuts (I went with 1/4 cup of pecans and 1/4 of walnuts)
  • 1 tsp. cinnamon
  • 1/2 tsp of ground cloves (I didn’t have it in the pantry, so I forged ahead without it this time)

Directions

  1. Preheat oven to 375F.
  2. Cream shortening and sugar, then add applesauce, blending in.
  3. Sift flour with baking soda, salt and cinnamon.
  4. Add sifted ingredients to applesauce mixture and stir until smooth.
  5. Add raisins and nuts and stir until combined.
  6. Drop by teaspoonfuls onto greased baking sheet, spacing the cookies 2 to 3 inches apart.
  7. Bake about 12 minutes or until lightly browned.

Makes 4 dozen cookies.

(FYI – I recently began an online writing class called “New Media Bootcamp“. My goals are simply to learn and to continually improve my writing, Taste Better With Friends and maybe pick up some fancy tricks along the way. This week’s homework was to write a 25, 100 and 350 word post.)

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Filed under Applesauce cookies, Big Salad, Blogging Class, Chocolate Cheesecake, Deep-fried pickles, Nutella, Tomato consomme

The Tomato Consommé That Never Was…

If you follow my blog, you know that I had entered a food blogging competition put on by Foodbuzz. My unrealistic goal was to win it, my realistic goal was to make it to the 2nd round. I’m happy to say I realized one of the two goals but unfortunately, I did not win the big enchilada! But I’m thankful for having made it to the 2nd round, because I had the opportunity to make my grandmother’s Curried Chicken. As an added bonus, along the way, I “met” a bunch of wonderful food bloggers passionate about food and story-telling and for that I am grateful.

 

The Perfect Pair - Tomatoes and Magic Bullet

 

Of course, the ironic thing about the competition was that I had to prepare the 3rd challenge in case I had advanced. So like many others, I bought, cooked, photographed and ate but it was not meant to be. But since this is my blog and I can do what I want to (a la Cyndi Lauper), I’ll be sharings parts of the meal with you.

 

Shot of Tomato Consommé

 

The theme of the 3rd challenge was to host a luxury dinner party and I’ll be totally honest, luxury food is not my forte…yet. So with that in mind, my goal was to go simple, yet elegant. I think I managed that with a tomato consommé. I decided to get some help from Jamie Oliver who writes about it in his book Jamie at Home, plus I’d seen him do it on television as well. The only thing that was slightly daunting was having to use cheesecloth since I’d never had to use it before, but as you can see, I figured it out!

 

Luxury Dinner Presentation - First Course

 

Other than having to get really creative in order to make a lot of space in the fridge, the whole process was quite simple and I will definitely be doing it again. The image of blended up vegetables dripping from a cheesecloth overnight was not elegant, but the final result definitely was. If you are a fan of tomatoes, this recipe is absolutely for you. It really is, pure liquid tomato goodness.

Tomato Consommé (Jamie at Home)

Ingredients

  • 4 1/2 pounds of tomatoes
  • 1/2 cup of vodka
  • 2 tablespoons of grated horseradish
  • 1 tablespoon of vinegar
  • 1/2 cup of fresh basil
  • 2 garlic cloves, peeled
  • salt
  • pepper
  • 1 slice of beetroot, thick slice (optional for color only)

Directions

  • Put everything except the beetroot into a food processor and run until slushy. You will probably want to split the tomatoes into 2 batches to avoid spillage. (I used my Magic Bullet and did it in 5 batches.)
  • Place 4 layers of clean muslin cheesecloth in a deep bowl. Pour the tomato mixture into the cloth. Tie up the corners of the fabric. Add the slice of beetroot to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for 6-8 hours (or longer). Discard the beetroot.
  • Serve in a pretty clear bowl with an ice cube to keep it very cold, a nice basil leaf, and a few drops of very good extra-virgin olive oil. (I opted to go without the ice cube and found it perfectly chilled by removing it from the fridge just before serving it.)

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Filed under Tomato consomme