This March was in like a lion, out like a lamb, just as it’s supposed to be, right and good. It’s a slow-brewing Easter revelation: for the past several days, we’ve had our eye on the forecast and those double digits creeping up from 40s to 50s to 70s. We’ve been talking about the weather forecast in awed, hushed tones: it’s going to be 75°F by Thursday! Maybe 80°F on Friday!
We so want to be true believers in meteorology, just this once. We’re ready, after months of snow and ice and wind and mud, to prostrate ourselves at the altar of the Mighty Blue Screen of Meteorological Prophecy.
And today, we are believers. It’s 56°F right now. We see whispers on Facebook: our Chicago friends wax poetic in their status updates about their glorious weather, and we close our eyes and smile, knowing that what’s in Chicago today will be here tomorrow.
in the hippie spirit
And since I’m in this warm hippie spirit, I’ll offer up a foodstuff so linked to hippes that it became an adjective all its own. Read more on maple granola…
Man, the Christmas cookie recipes and pics are piling up. Hmm, I seem to have developed an obsession with them this year.
I had some trepidation about posting this particular Christmas cookie. As I wrestled with rolling out endless walnut-sized lumps of dough, making crescents seemed a lot fussier to me than it did last year. I distinctly remember the dough being a joy to work with: smooth and pliable, not like silly putty, but better. Read more on nutty crescents…
Guess what? I actually got off my arse and did some research for y’all this time.
See, the cookie we call Mexican wedding cakes, or Russian tea cakes, or polvorones in Spain, or melting moments in Australia actually has a common descendent: the “sandie” type cookie first developed by the Moors in the Middle Ages, medieval Arabs being very fond of sweets.
Most commonly known as Mexican wedding cakes or Russian tea cakes here in the U.S., they’re a buttery, not-too-sweet cookie made with finely chopped nuts. The cookie is shaped like a ball, and rolled twice in powdered sugar after baking. The first dusting of sugar is done while warm, which allows the sugar to absorb slightly into the cookie and keeps its crust from getting hard. Since the first sugar dusting usually melts into near-invisibility, a second coating of sugar is applied to make the cookies pretty.
It’s important to note that Mexican wedding cakes are never baked until browned (else they’d be dry and overdone), so one has to trust one’s recipe for the time and one’s nose for clues as to when they’re done. It’s amazing how many things, when cooking, are “done” when you begin to smell them. Read more on whole grain mexican wedding cakes…
Now there’s a mouthful. Know why? Because it’s so versatile. It works for the gluten-free folks. It works for the pie folks. It works for the tart folks. It works for the don’t-make-me-get-out-the-rolling-pin folks.
Even better, this walnut-oat pie crust recipe is just a prelude to the fresh blueberry pie I made it with, coming up soon. Thought I’d get you going with this amazing crust first, because it will work with more than just blueberry pies. It’ll work with cheesecake, other pies, all sorts of tarts.
And it’s press-in-the-pan easy. Read more on walnut-oat pie crust…