Recipe of the Month – Janssens Market

Recipe of the Month:Coconut-Cranberry Macaroons Ingredients:

2/3 cup sugar

2 large egg whites, lightly beaten

1/2 cup dried cranberries, finely chopped

Finely grated zest of 1 orange

2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

3 cups (about 8 ounces) finely shredded

unsweetened coconut

macaroon  Directions: Preheat oven to 350 and line 2 bakingsheets with parchment.

1. Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl.

2. Toss the coconut with the egg mixture until completely coated.

3. Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.

4. Bake until the edges are golden brown and macaroon is nicely toasted and dry, 16 to 20 minutes.

5. Transfer to a rack to cool. Serve. Store macaroons in a tightly sealed container for up to a week.

Courtesy of the Food Network

Recipe of the Month:CHOCOLATE ANISE BARK

A sweet snack, full of chewy dried cherries and apricots, to nibble or wrap as a gift.
MAKES 6 PIECES
ACTIVE TIME:15 MIN START TO FINISH:45 MIN
choc bark
1 teaspoon anise seeds
1/3 cup dried tart cherries
1/3 cup dried apricots, coarsely chopped
1/3 cup salted roasted cashews, coarsely chopped
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Line a small baking sheet with foil and chill.
Finely grind anise in an electric coffee/spice grinder.
Stir together cherries, apricots, and cashews.
Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.
Stir in anise and half of fruit and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10- by 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.
Chill until firm, about 30 minutes, then break into pieces.
COOKS’ NOTE: Bark keeps, covered and chilled, 1 week.
PHOTOGRAPH BY ROMULO YANES
Source: Gourmet Magazine
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