test cook
Kit Wohl is a cookbook author and photographer. These recipes are available for anyone who would like to take them out for a test cook run. "Cooking is an art and a form of creative expression," she says. "Food is distinctive in form, color, texture, and flavor. The selection, preparation, and presentation of a meal are as creative as any art project. Best of all, it nurtures both the body and the spirit."Monday, July 10, 2006
April Bellow’s
PECAN LACE COOKIES
A New Orleans’ version of almond lace cookies, these will make your taste buds sing and dance. Immediately following removal from the oven they may quickly be shaped into fluted dessert cups by gently pressing over an small upturned bowl, as cones for ice cream or sorbets, smoothed over a glass to form a pretty curve or tightly rolled in pencil shapes to dress a dessert. Certainly, they may be served flat. Once they have cooled, they are brittle, so handle with care.
If using a baking sheet more than once, simply wipe off the excess butter with a paper towel. Be sure to let the tray cool before dropping the next batch of batter.
Yield: About 1 dozen cones
1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed.dark light sugar
1/4 cup light corn syrup
Preheat oven to 350°F.
In a small bowl, combine the pecans and flour. Using a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into the pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 30 minutes.
With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups, or coronets. Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 32 minutes, or until the active bubbling subsides. Place the baking sheet on a rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the tray back in the oven for a minute to soften.
If using a baking sheet more than once, simply wipe off the excess butter with a paper towel. Be sure to let the tray cool before dropping the next batch of batter.
Yield: About 1 dozen cones
1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed.dark light sugar
1/4 cup light corn syrup
Preheat oven to 350°F.
In a small bowl, combine the pecans and flour. Using a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into the pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 30 minutes.
With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups, or coronets. Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 32 minutes, or until the active bubbling subsides. Place the baking sheet on a rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the tray back in the oven for a minute to soften.
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