We dwell in a time the place it is potential to easily converse into the air in your kitchen and ask for a recipe, when blogs and Pinterest and TikTok, not to mention cookbooks galore, provide up an infinite provide of recipes. It is no shock then, that typically all you need is somebody to inform you what to make. Particularly if it is a recipe that comes from somebody and love.
At this time we now have some very particular (and candy!) recipes from two tastemakers in Louisville’s culinary scene, and considered one of my very own private favorites.
Lindsey Johnson of Lush Life Productions and Bar Expo, 114 W. Important St., is sharing her grandmother’s recipe for rainbow cookies. Impressed by cookies discovered at Italian bakeries in Lengthy Island the place Johnson is from, these treats helped her get by way of the early pandemic quarantine days.
“The quantity of labor that goes into only one batch was greater than I anticipated,” she advised the Courier Journal. “However, I’ve to say, they turned out so properly!”
Kathy Aphaivongs of All Thai’d Up, 211 S. fifth St., is providing up her nice Aunt Could’s Kentucky State Truthful-winning chocolate meringue pie.
“Apparently, I’m now the one one within the household who could make it,” she says, “and irrespective of what number of desserts are on the desk, if the chocolate meringue isn’t there, I’m certain to get grief from everybody!”
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And I am dipping into my time spent in southwest France the place I did a culinary writing residency studying about duck. One wet day, a fellow scholar and I had some further duck fats and time on our palms and dreamed up decadent chocolate cookies that I have been dreaming about ever since.
Rainbow Cookies
Courtesy of Lindsey Johson of Lush Life Productions and Bar Expo, 114 W. Important St.
Provides:
- Three 8-inch-by-13-inch Pyrex/glass pans (or Teflon, but it surely must have straight sides)
- Parchment paper
- Almond filling (recipe follows)
- Meals processor
- Mixer with a paddle and whisk attachment
- Sifter
- Kitchen scale
- Double boiler (or use a pot and a bowl)
Almond filling
- 1 cup blanched almonds
- 1/2 cup sifted powdered sugar
- 2 tablespoons unsalted butter at room temperature
- 1/2 teaspoon almond extract
- 1 massive egg white
To make the almond filling: Whisk (utilizing the mixer with the whisk attachment) egg white till it varieties stiff peaks, and put aside.
Course of almonds, sugar, and butter within the meals processor till the almonds are very finely floor, and cease to scrape the edges of the bowl each 30 seconds or so. This takes longer than you may assume.
Add almond extract and the egg white and let the processor go once more till it’s all combined. You possibly can refrigerate this for every week. This makes precisely the quantity you’ll want for one batch.
Be sure to carry it right down to room temp earlier than you utilize it in your cookie batter.
Rainbow Cookies
- 8-ounce almond filling (that’s the entire almond filling you simply made)
- 1-and-1/2-cup butter (room temperature)
- 1 cup sugar
- 4 eggs (separated)
- 2 cups cake flour, sifted
- 8-ounce raspberry preserves (accessible canned within the grocery baking part)
- 12-ounces chocolate chips
- Crimson and inexperienced gel meals coloring
- 1/4 teaspoon salt
- 1 teaspoon almond extract
Preheat the oven to 350 levels.
Beat the egg whites till they type stiff peaks and set them apart in a bowl.
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In your mixing bowl, combine the almond filling, room temp butter, sugar, egg yolks, and extract till very mild and fluffy. In a separate bowl, combine collectively dry elements (sifted flour, salt) and slowly incorporate that into your moist elements.
Take the blending bowl off of the blending stand after the entire elements are included. Slowly combine stiff egg whites in with a wood spoon till they’re utterly combined.
Divide the combo into three even bowls (ideally, one pound every). Add pink meals coloring to at least one. Add inexperienced meals coloring to a different. Depart one pure.
Grease all three 8-inch-by-13-inch pans and line them with parchment paper; grease that too. Bake every layer individually for 12 minutes at 350 levels. Be sure to do not allow them to brown.
Let the cookies totally cool (ideally in a single day). Peel the parchment paper off of every layer and lay on cooling rack.
Heat raspberry filling in a pan. Unfold between the layers and let cool. Lower the cookies into three columns.
Arrange a double boiler. As soon as the water within the boiler is at a full boil, add the chocolate to the highest pot and let it soften. As soon as it’s totally melted, cowl every of the columns in chocolate and let it cool. As soon as the cookies are totally cooled (ideally put them within the fridge or freezer for an hour or two), reduce them into serving sizes.
Kentucky State Truthful profitable Chocolate Meringue Pie
Courtesy of Kathy Aphaivongs of All Thai’d Up, 211 S. fifth St.
Components:
- 1 9-inch cooked pie shell
Chocolate filling:
- 2 cups milk (2% or complete)
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 ounces unsweetened baking chocolate
- 3 egg yolks
- 1/4 cup butter
- 1 teaspoon vanilla
Meringue:
- 3 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
- 6 tablespoons granulated sugar
To make the chocolate filling: In a saucepan, mix milk, sugar, chocolate, cornstarch and salt. Place on medium warmth and stir repeatedly till the combination thickens. Take away from warmth. Spoon the new combination right into a bowl with the egg yolk and blend properly. Pour egg combination into pan and stir on med-low warmth till combination bubbles. Take away from warmth and stir in butter and vanilla till butter melts. Pour combination into cooled, baked pie crust.
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To make the meringue: In a mixer, add egg whites vanilla and cream of tartar. Beat on excessive till comfortable peaks type. Slowly add in sugar and proceed to combine till a gloss varieties (1-2 minutes).
As soon as the chocolate filling is cooled, add the meringue and unfold overlaying the filling utterly. Place the entire pie in preheated oven at 400F for 2-3 minutes or till the meringue turns a golden brown.
Refrigerate for 1-2 hours earlier than serving.
Double Chocolate Ducky Cookies
Courtesy of Courier Journal freelance meals author Dana McMahan
Be aware: I made these with what we had within the kitchen. In case you want white flour to the heartier type, go for it.
Components:
- 2 eggs
- 3/4 cup sugar
- 1 Tablespoon vanilla
- 1/2 cup spelt flour
- 1 cup buckwheat
- 1/4 cup unsweetened cocoa
- 1 cup old style oats
- 1/3 cup duck fats, room temperature [check Red Hog or Kingsley’s for duck fat; butter will suffice if you can’t get your hands on any]
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 3/4 cup chocolate chips
Combine eggs, sugar, and vanilla in a bowl.
In one other bowl combine flours, cocoa, baking soda, nutmeg, salt and oatmeal. Stir in duck fats.
Combine the 2 bowls and stir in chocolate chips.
Bake at 300 levels for about 20 minutes till puffy and browned.
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Inform Dana! Ship your restaurant “Dish” to Dana McMahan at [email protected] and observe @bourbonbarbarella on Instagram.
