Carroll County Times Wednesday, December 15, 2010, Page C3

LIFE & TIMES

A perfect cookie Go low and slow

pick for lovers for speedy meal
of peanut butter Brisket easy way to have
a savory dinner in little time
Holiday
BY ALISON LADMAN
ASSOCIATED PRESS BY J.M. HIRSCH 2¼-pound brisket,

Cookies
ASSOCIATED PRESS trimmed of fat
This installment for holi-
day cookies calls for a dou- Sometimes low and slow 8-ounce package baby
ble dose of peanut butter — is the best way to deal with Portobello mushrooms
and a double dose of cookies. a dinner short on time. 1 medium yellow onion,
We created a simple, but The point being that quartered
divine peanut butter sand- even if dinner takes several 1 pomegranate, quar-
wich cookie that uses peanut EDITOR’S NOTE hours to cook, if you don’t tered
butter in both the cookie need to do anything to the 1 cup red wine
dough and the creamy filling. This is the fifth part in food during that time, it
The result is an impressive a six-part series on sea- might as well be a 20-
minute meal. And that was Heat the oven to 300 F.
cookie that looks like you sonal cookies, with each
Drizzle the oil over the
the inspiration for this bold
spent more time on them building on the skills bottom of a large Dutch
mastered in the previous and rich roasted brisket
than you really did. with red wine. oven.
For an extra surprise, add a cookie recipe. AP PHOTO
If you can spare about 15 Using a mortar and pes-
dot of jelly to the center of Peanut butter sandwich cookies are shown. These
treats use peanut butter in both the filling and the minutes a few hours before tle, spice grinder or small
each sandwich before plac- For the filling: dinner, you can get this
ing the second cookie over cookie dough. food processor, grind to-
10 ounces peanut butter meal on the table with al- gether the salt, pepper-
the filling. Peanut butter most no effort. Here’s how
chips (found alongside the the sides of the bowl to intervals, stirring fre- corns, rosemary and
chips can be found in the it works.
baking aisle alongside the chocolate chips) ensure thorough mixing. quently until melted. Add garlic until they form a
You start by bashing to-
chocolate chips. 1 cup peanut butter Using a teaspoon-size the peanut butter and stir coarse paste.
gether fresh rosemary, gar-
Colored sprinkles, to dec- measuring spoon, scoop to combine. lic, salt and black Rub the rosemary- gar-
Peanut butter orate the dough onto the pre- Let the cookies and the peppercorns. That blend is lic blend over the brisket,
sandwich cookies pared baking sheets, leav- filling cool to room tem- rubbed over a brisket, then place the meat in
Heat the oven to 350 F. ing about 2 inches perature. Once cooled, which then is placed in a the Dutch oven. Scatter
For the cookies: Lightly coat 2 baking on all sides. Use the palm large Dutch oven. The
1 cup peanut butter spoon a small amount of the mushrooms, onion
sheets with cooking spray. of your hand to slightly filling onto the bottom side meat is surrounded by and pomegranate around
½ cup (1 stick) unsalted To make the cookies, in flatten each cookie. mushroom caps, a quar-
butter, room temperature of 1 cookie, then top with a the meat, then pour the
the bowl of an electric Bake for 12 to 15 min- tered onion and a quar-
¾ cup granulated sugar second cookie. Roll the tered pomegranate.
wine down the side.
mixer combine the peanut utes, or until just golden Cover the pot and roast
¾ cup packed brown around the edges. Let cool edges of each cookie in Pop it in the oven and
butter, butter and both for 2 to 2½ hours, or until
sugar for 5 minutes on the bak- colored sprinkles so they walk away.
sugars. Beat on medium the meat is fork tender.
2 eggs ing sheets, then transfer to stick to the filling along the When the brisket is done,
until well combined and you set it onto a plate to Transfer the brisket
1 teaspoon vanilla extract creamy. a rack to cool completely. sides. Store in an airtight
container at room temper- rest, spoon the mushrooms from the pot to a serving
¾ teaspoon baking pow- Add the eggs and the Meanwhile, make the fill-
ature. around it, then strain the platter. Use a slotted
der vanilla and beat again. Add ing. liquid in the pot. And that’s
½ teaspoon salt In a medium microwave- spoon to transfer the
the baking powder, salt about it.
1½ cups all-purpose and flour and beat on low safe bowl, heat the peanut Start to finish: 1 hour mushrooms to the platter.
The pomegranate breaks
flour to combine, scraping down butter chips in 20-second Makes 36 sandwiches Cover with foil and set
down during cooking,
lending a deliciously tart-aside.
sweet flavor that comple- Pour the liquid in the
ments the savory, salty pot through a mesh
Party toss together. Cover and
chill until required.
Puree carrot, onion, cel-
ery and garlic in a food
Combine butter-flavored
spread and brown sugar in flavor of the meat. strainer into a bowl. Dis-
And all for about 20 min-
From Page A1 When ready to serve, processor. This will be the a large bowl. Beat at card the solids. Return
utes effort. the strained liquid to the
thread the pork cubes and flavor base for your stew. medium speed until fluffy.
onion relish and serve with bay leaves, if using, onto Set aside. Beat in eggs, one at a time. pot and set over medium-
Pomegranate- rosemary high. Simmer until re-
buns. eight skewers. Arrange in a In a medium stockpot Beat in vanilla. Add flour brisket with red wine
Makes about 24 mini broiler pan and cook under over medium-high heat, mixture at low speed until a duced and thickened,
sandwiches. a preheated medium broiler lightly brown bacon in but- stiff dough forms. 1 tablespoon olive oil about 10 minutes. Serve
for 10 minutes, turning ter. Sprinkle salt onto lamb Place confectioners sugar 1 tablespoon kosher salt the wine alongside the
Source: “Small Plates” by once or twice and spooning and add to bacon. Cook in a shallow dish. Roll ½ tablespoon whole meat and mushrooms.
Marguerite Marceau Hen- the marinade over until the until lamb is browned on alldough into 52 balls (2 level peppercorns
derson pork is caramelized and sides, about 10 minutes. teaspoons each) and toss in 2 sprigs fresh rosemary, Start to finish: 2 ½ to 3
cooked through. Add tomatoes, beef broth confectioners’ sugar to leaves only hours (20 minutes active)
Pork skewers with Reheat the mash by and pureed vegetable mix- coat, shaking off excess 3 cloves garlic Servings: 4
parsnip mash piercing the plastic wrap ture, and bring to a boil. Re-
sugar.
and cooking in a microwave duce heat to low and
1½ pounds parsnips, cut on full power for 3 to 4 simmer uncovered for 1½ Place 1 inch apart on pre-
into chunks minutes, until piping hot. Or hours. Add mustard greens pared pans. Bake 8 to 10
2 sharp dessert apples, return to a small saucepan and beans. Return stew to a minutes until lightly
such as Granny Smith or and heat gently, stirring boil, reduce heat to medium-browned on bottoms and
Braeburn, peeled, cored and constantly, until hot. Spoon low, and continue cooking they have a crackled ap-
chopped onto plates, top with the 30 minutes or more. Add pearance on top.
3 tablespoons butter skewers, and drizzle the salt and pepper to taste. Cool cookies on wire
2 tablespoons olive oil pan juices over the top. Serves 8. racks for two minutes be-
2 tablespoons red wine fore removing from pan,
vinegar Source: “Katie Brown Cel- then allow to cool com-
Source: “200 Make
1 tablespoon honey ebrates” pletely. Store at room tem-
Ahead Dishes” by Sara
2 teaspoons fennel seeds, perature in an air tight
Lewis
roughly crushed
Chocolate crackles container for up three days.
1¼ pounds pork tender-
White-bean lamb stew
loin, cubed 1½ cups all purpose flour
16 fresh bay leaves (op- 1 carrot, peeled Source: Bonnie Cleaver of M O N .9-5:30PM
9-5:30P M
¾ cup unsweetened
tional) 1 medium white onion, cocoa Reisterstown 440736

Salt and pepper to taste peeled 1½ teaspoons baking

3 stalks celery, ends powder
Cook the parsnips in a trimmed ¼ teaspoon salt
saucepan of boiling water 5 cloves garlic, peeled ½ cup 67 percent veg-
for 10 minutes or until the ½ pound thick-sliced etable oil butter-flavored
apples and parsnips are bacon, cut into ½-inch spread, at room tempera-
tender. Drain and mash the chunks ture
parsnips and apples with 2 tablespoons butter 1 cup dark brown sugar
the butter and a little sea- 2 teaspoons salt 2 large eggs
soning. Allow to cool, spoon 2½ to 3 pounds lamb 2 teaspoons vanilla ex-
into a microwaveable serv- stew meat tract
ing dish, cover with plastic 1 can (28 ounces) diced 3 tablespoons confection-
wrap and chill until re- tomatoes ers’ sugar
quired. 2½ cups beef broth
Meanwhile, make the 1 bunch mustard greens Preheat oven to 350 de-
marinade by mixing the oil, (about 4 cups), coarsely grees. Line cookie pans
vinegar, honey and fennel chopped with parchment paper and
seeds with a little season- 4 cans (13 ounces each) set aside. Combine flour,
ing in a shallow, nonmetal- cannellini beans cocoa, baking powder and
lic dish. Add the pork and Salt and pepper to taste salt in a medium bowl.

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