A few months ago, my son-in-law sent me an Instagram reel of almond croissant cookies. I just love almond croissants by themself, but this version in a smaller portion sounded appealing. After doing a Google search and comparing recipes and backgrounds of those posting, I decided to try Ryan Nordheimer’s recipe from his namesake website.

Some of the recipes I viewed had almond filling encased in cookie dough with almond slices pressed on to the top of the cookie. Others made the cookies with almond filling piped into a well in the center of the cookie and topped with sliced almonds. Mr. Nordheimer’s recipe had the almond filling encased in dough.

For the recipe you’ll need almond flour, granulated sugar, eggs, unsalted butter, rum (or vanilla extract), almond extract, powderedsugar, baking soda, kosher salt, all-purpose flour and sliced almonds.

In a medium bowl, whisk the egg. Next, using a wooden spoon the almond flour, sugar, rum, almond extract and melted butter are mixed to combine the ingredients. The almond filling is refrigerated until needed.

In a large bowl melted butter is combined with the powdered sugar. The egg, almond extract, baking soda, salt are mix thoroughly. The flour is added and mixed well. Using a quarter-cup ice cream scoop, portion the dough and roll into balls. Place them on a large platter or tray. My scoop was just under 1/4 cup and I was able to form 17 cookies.

For the almond filling,  Mr. Nordheimer’s recipe calls for a 2-tablespoon cookie scoop. For my cookies, this was too much, therefore, I used one tablespoon; my portions

worked out perfectly.

The dough balls are flattened; a dollop of filling goes in the center and then the dough is pressed around the filling. I rolled my cookies in sliced almonds. Because of all the butter in the dough, I placed my filled cookies in the refrigerator for 30 minutes before baking in a 350° oven for 14-16 or just until golden on the bottom.

These cookies were delicious and had the flavor of a buttery almond croissant  with a nice ratio of cookie to filling. My husband and son-in-law liked the cookies. I didn’t feel guilty eating such a rich, delicious cookie compared to the calories of a croissant. The next time, I plan on trying a recipe from the website Jane’s Patisserie,

whose cookie also has the almond filled encased and also one from the website

Rich & Delish where the almond filling is piped into a well in the center of the cookie. I’ll keep you posted.

Next on a sweet note, I made a cake for my daughter-in-law’s birthday. While going through my baking files, I came across a recipe for a Galette des Rois from an old issue of “Gourmet” magazine. Though the recipe was straightforward, I decided to follow a recipe by Dorie Greenspan that was on The New York Times/NYT Cooking website. The galette is normally made during the Christmas holiday to celebrate the Epiphany, when three kings came to visit the Christ child. The cake is made with puff pastry and has an almond filling. I used Dufour puff pastry which is an all-butter product and is hand made. Despite the recipe calling for one package of puff pastry, after defrosting and gently unfolding the dough, there was no way I could get two circles out of my 14-ounce dough; so off to the store for another package.

While the dough defrosted in the refrigerator, I prepared the almond filling which consists of room temperature unsalted butter, confectioner’s sugar, almond flour, salt, eggs at room temperature, rum (optional, but I used), and vanilla extract. After reading some of the comments by other cooks on The NYT webpage, I opted for almond extract for a more pronounced almond flavor. Using a hand mixer, I mixed the butter and sugar together until creamy. Next, the almond flour and salt are added and beaten together. One egg, plus an egg white, were added and mixed followed by the rum andextract. This needs to chill for an hour after preparing.

To assemble, I unfolded and lightly rolled the dough flat then proceeded to cut my circle. I placed the circle on a parchment lined baking sheet. As a suggestion, I would recommend using a rimmed baking sheet. As my pastry baked,  I noticed butter melting from the dough. Luckily, it didn’t spill on to the floor of my oven. I would suggest using a rimmed baking sheet to prevent any possibly spillage. 

Leaving a one-inch border around the edges, I piped the filling onto one circle of dough. Using a pastry brush, I lightly brushed the edges with cold water then placed the second circle on top. I pressed on the edges with my finger tips to firmly seal the edges. A decorative scallop edge is made using your fingers and the back of a knife. I found some pictures on the cake’s assembly on the website of pastry chef David Leibovitz. Once the cake is assembled, it chills for an hour.

Prior to baking, the top of the pastry is brushed with an egg wash followed by making etch designs on the galette without piercing the dough. Again, there are pictures on Mr. Leibovitz’s webpage. The cake bakes for 30 to 40 minutes or until puffed and deeply golden.

Well, another challenge met by me! The cake turned out fabulous. I was so proud of my culinary execution. The cake was picture perfect and the taste, left everyone dumbfounded. The pastry was light, flaky and slightly crisp. The almond filling was to die for. The two together made for a scrumptious birthday cake.

The next two recipe reviews are for items that are both sweet and savory combined. I had some blue cheese from a gift box my husband received after his knee replacement. Taking inspiration from an old Catbird Asbury Park Instagram post.

Their pizza toppings were Gorgonzola, mozzarella, red cherries, molasses and

basil.

I prepared my pizza using Point Reyes blue cheese, Amarena cherries, Biazzo mozzarella, fig balsamic and basil. It sounds a bit much, but if you’re into trying artisanal pizza, this combination is delicious. I made pizza dough using a recipe that Sam Sifton, of The New York Times, adapted from Roberta’s in Bushwick Brooklyn.

As it’s not cherry season, I opted for Italian Amarena cherries, which are both sweet and tart. They’re packed in cherry syrup which is from cooking the cherries in sugar. For the blue cheese, I had wanted to useGorgonzola dolce, but I had difficulty in locating it at my local food stores cheese departments. Italian Gorgonzola dolce is a soft, high-moisture cheese that is both sweet and nutty. For the mozzarella, I find the brand, Biazzo, melts the best in Italian recipes. The fig balsamic would add both complexity and umami flavor to the pizza with its sweet and tangy flavor.

I layered the pizza as follows: mozzarella, dollops of blue cheese, Amarena cherries torn in half and a drizzle of fig balsamic vinegar. I cooked the pizza on my outdoor Weber grill, directly on the grates and cooked until the bottom of the pie had a rich brown color. After removing from the grill, I tore basil leaves on top.

I loved the combination of flavors on this pizza. It was sweet, savory, a creaminess from the melted cheeses…yum! My husband on the other hand, had a slice, but preferred the pizza Margherita I prepared for him.

In the same gift box, was a package of  Ile de France brie remained. My husband suggested a panini one night for dinner. I found a wonderful recipe on the Wiliams-Sonoma website for Ham, Apple and Brie Panini. This is a nice variation on a grilled cheese sandwich, even without a panini press. For the recipe you’ll need a red onion,

kosher salt, freshly ground pepper, red wine vinegar, unsalted butter, country-style bread, Dijon mustard, brie cheese, Pink Lady apple, extra-virgin olive oil, Black Forest ham and loosely packed arugula. In lieu of a Pink Lady apple, I used Honeycrisp as I prefer their sweet and tart taste. Unfortunately, I forgot to pick up the arugula.

The 20-minute prep recipe begins by a quick pickling of thinly sliced red onion in a mixture of red wine vinegar and salt. If you have an electric panini press, it should be preheated. If using a skillet, I would recommend a black cast-iron for even heating or any skillet you may have. You’ll also need a plate that will go on top of your sandwich along with a can or two from your pantry to weigh down the plate to create a panini effect.

Both sides of the bread are buttered followed by spreading mustard on each side. Place two of the buttered slices down on a plate or cutting board and top with thinly sliced brie and thinly sliced apple. A drizzle of olive oil  goes over the apple along with a sprinkling of kosher salt and freshly ground black pepper. Add the ham, onion and cover with the remaining bread, buttered size up.

The sandwiches are grilled for approximately five minutes or until the cheese is melted. Open the sandwiches and top with arugula; close, cut in half.

Despite missing the arugula, the sandwich was delicious. There was a contrast in flavors with the pickled red onions playing against the Honeycrisp apple. The rich, buttery flavor of the cheese provided a lovely canvas for the smoky flavor of the black forest ham. Overall, a wonderful sandwich for lunch accompanied with a bowl of soup. 

Chicken all’Arrabbiata, from The New York Times/NYT Cooking is one of those easy to put together meals when you don’t feel like cooking. Dan Pelosi’s recipe takes inspiration from the traditional preparation. For his recipe you’ll need bone-in skin-on chicken thighs, salt, pepper, olive oil, shallot, fresh garlic cloves, crushed red pepper, chopped Calabrian chiles (or hot cherry peppers), tomato paste and 28-ounce canned crushed or diced tomatoes.

While prepping the chicken, the oven is preheated to 400°. The chicken is patted dry and seasoned with salt and pepper. Using an ovenproof skillet (or pan), add the olive oil. The oil is ready when it begins to shimmer. The chicken is cooked skin side down and cooked for nine minutes, do not touch.

Add minced shallot, minced garlic, crushed red pepper, chopped chiles and salt to the pan. Cook until the ingredients are soft and fragrant. Clear a spot in the pan, add tomato paste and cook until browned. Add the tomatoes, more salt and pepper and simmer for five minutes. Add the chicken thighs, browned side up;  making sure not to cover the crisp exterior. Bake for 20 minutes or until the internal temperature reaches a minimum of 175°. When done, taste the sauce for seasoning and serve. I substituted boneless and skinless chicken breasts and cooked them on the stove top with adjusted cooking time. To serve, I made instant polenta  and added grated Parmesan cheese.

What a tasty dinner,  the chicken was moist and tender.  I added a bit too much of the red pepper flakes and Calabrian chiles, but the polenta tamed the heat. Even though it was spicy, my husband went back for more. With two forms of heat in this recipe, I should have started by using a pinch of red pepper flakes and one or two Calabrian peppers.

My final recipe comes under the category, what to do with leftover ingredients. For my daughter-in-law’s birthday dinner, I opted for a family style meal. I made Crock Pot Barbecue, homemade coleslaw and homemade macaroni and cheese. I purchased two packages of pre-shredded coleslaw mix and had some leftover.  In searching The New York Times/NYT Cooking website, I found a recipe for Cabbage, Potato and Leek Soup from Melissa Clark. For the recipe you’ll need, unsalted butter,

leeks, fresh garlic cloves, russet potatoes, chicken or vegetable stock, kosher salt, two thyme branches, black pepper and grated Parmigiano-Reggiano.

The recipe begins by adding the butter to a stock pot and melting over  medium-high heat. Thinly sliced leeks are added and cooked until softened. The cabbage and minced garlic are add to the pot and cooks until it begins to caramelize.

Peeled and diced potatoes are added, along with stock, water, salt and thyme. The soup simmers for approximately 45 to 50 minutes are until the potatoes are tender. I had some Parmesan rinds in my refrigerator and add them as well to add some umami to the broth. To serve, the soup is garnished with a few grinds of black pepper and grated Parmesan cheese. What a delightful soup. With the current weather being rather cool, this soup offered some warmth for the soul. The soup had a lovely flavor from the addition of caramelized leeks and my homemade stock, made for a very tasty soup. Nothing like recycling leftover ingredients into another tasty dish.

Almond

Croissant Cookie

From Ryan Nordheimer

Prep: 30 minutes

Cook: 30 minutes

Yield: 12 Cookies

Equipment for Success*

• Hand-mixer
• The best 1/4-cup ice cream scoop
• The best 2 tbsp ice cream scoop

Ingredients

Almond filling

2 cups almond flour

¾ cup granulated sugar

1 large egg

3 tablespoons Unsalted butter, melted

2 teaspoons of rum or vanilla extract Rum

½ teaspoon Almond extract

Cookie dough

2 sticks unsalted butter melted

1-1/8 cup granulated sugar

½ cup powdered sugar

1 large egg

1 teaspoon almond extract

½ teaspoon baking soda

½ teaspoon kosher salt

3 cups all-purpose flour

Preparation

Make the almond filling - In a medium bowl, whisk the egg (1 large). Using a spatula, mix in the almond flour (2 cups), sugar (¾ cup), rum (2 tsp), almond extract (½ tsp), and butter (3 Tbsp). Refrigerate until ready to use.

Make the cookie dough - In a large bowl, add the butter (2 sticks), sugar (1 ⅛ cups), and powdered sugar (½ cup). Mix with a spatula until combined. Mix in the egg (1 large), almond extract (1 tsp), baking soda (½ tsp), and salt (½ tsp) until well-combined. Add the flour (3 cups) and stir until no dry spots remain.

Assemble the cookies - Using a quarter-cup ice cream scoop, portion out the cookie dough into balls and set on a plate or tray. Remove the almond filling from the refrigerator. Take a cookie dough ball and flatten it into a pancake. Using a two-tablespoon cookie scoop, scoop the almond and plop it into the center of the dough

pancake. Envelope the cookie dough around the almond filling and roll until

smooth. Repeat for all dough balls. Take the sliced almonds and press them into

the top of each dough ball. Refrigerate the cookies until oven is preheated.

Bake - Preheat oven to 350 °F with a rack set in the center. Add 8 dough balls to a parchment-lined half-sheet tray. Bake for 14-16 minutes, until the cookies are just turning golden at the edge. Remove from the oven and let cool for 5 minutes. Remove cookies to a plate or wire rack. Dust with powdered sugar. Repeat baking

process with remaining cookies.

*Donna’s Note: My scoop was just under 1/4 cup and I was able to form 17 cookies.

For the almond filling, Mr. Nordheimer’s recipe calls for a 2-tablespoon cookie scoop. For my cookies, this was too much, therefore, I used one tablespoon; my portions

worked out perfectly.

Galette des Rois

“A Pastry Fit for a

King-or a Queen,” By Dorie Greenspan

The New YorkTimes/NYT Cooking, December 20, 2017

Total Time: about 45 minutes, plus chilling and cooling

Serves: 8

Ingredients

For the Filling

6 tablespoons (85 grams) unsalted butter, at room temperature

¾ cup (85 grams) confectioners’ sugar

¾ cup (85 grams) almond flour

¼ teaspoon salt

2 large eggs, at room temperature

1 tablespoon rum (optional)

1 teaspoon pure vanilla extract

To Assemble

29½-inch-diameter circles puff-pastry dough (from a 14- to 17-ounce package; 396-482 grams), cold

1whole almond or dried bean, for the charm

Preparation

To Make the Filling

1. Working with a mixer or by hand, beat the butter and sugar together until creamy and light. Beat in the almond flour and thesalt. Mix in 1 whole egg, then the white from the second egg (reserve the yolk). Mix in the rum, if using, and the extract. Cover, and refrigerate for at least 1 hour.  
2. Mix the yolk with 1 teaspoon cold water; cover, and refrigerate until needed.

To Assemble

3.   Place one circle of dough on a baking sheet lined with parchment paper. Spread       the filling evenly over the dough, leaving a 1-inch border bare. Press the charm       into the filling. Moisten the border with cold water, position the second circle of      dough over the filling and press around the border with your fingertips to seal     well. Using the back of a table knife, scallop the edges by pushing into the dough     (about ¼- to ½-inch deep) every ½ inch or so. Refrigerate for at least 30       minutes.

4.   Heat the oven to 425. Brush a thin layer of the reserved yolk glaze over the top      of the galette, avoiding the border (if glaze drips down the rim, the galette won’t      rise). With the point of a paring knife, etch a design into the top of the galette,      taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.

5.   Turn the heat down to 400, and bake for 30 to 40 minutes, until the galette is       puffed and deeply golden. Check after 20 minutes, and tent loosely with foil if       it’s browning too much or too fast. Transfer to a rack, and cool for at least 15        minutes (the galette may deflate — that’s puff pastry for you). Serve warm or       at room temperature.

Ham, Apple and Brie Panini

From the Williams-Sonoma Test Kitchen

Prep Time: 20 minutes

Cook Time: 5 minutes

Servings: 2

Ingredients

1/2 red onion, thinly sliced

Kosher salt and freshly ground pepper

1/2 cup (4 fl. oz./125 ml) red wine vinegar

2 Tbs. unsalted butter

4 slices country-style bread, each 1/2 inch (12 mm) thick

2 Tbs. Dijon mustard

1/4 lb. (125 g) Brie cheese, thinly sliced

1/2 Pink Lady apple, cored and thinly sliced

Extra-virgin olive oil as needed

1/2 lb. (250 g) Black Forest ham, thinly sliced

1/2 cup (1/2 oz./15 g) loosely packed arugula

Directions

Place the onion in a bowl. Add a pinch of salt and the vinegar, making sure it covers the onion completely. Let stand for 20 minutes, then drain.

Preheat an electric panini press on the “panini” setting according to the manufacturer’s instructions.

Spread the butter evenly on both sides of the bread slices, then spread the mustard on one side of each slice. Place 2 of the slices, buttered side down, on a work surface and top with the cheese and apple, dividing evenly. Drizzle olive oil over the apple and season with salt and pepper. Top with the ham and onion. Cover each sandwich with one of the remaining bread slices, buttered side up.

Brush the preheated panini press generously with olive oil. Place the sandwiches on the press and close the lid. Cook until the bread is golden and the cheese is melted, about 5 minutes. Transfer the sandwiches to a cutting board, open the sandwiches and top with the arugula. Close the sandwiches, cut in half and serve immediately. Serves 2.

Chicken all’Arrabbiata

By Dan Pelosi

The New York Times/NYT Cooking

Published Oct. 29, 2024

Total Time: 45 minutes

Prep Time: 5 minutes

Cook time: 40 minutes

Yield: 4 servings

Ingredients

2 pounds bone-in, skin-on chicken thighs ( 4 to 6 thighs)

Salt and black pepper

2 tablespoons olive oil

1 medium shallot minced

6 garlic cloves, minced

½  teaspoon crushed red pepper

¼ cup chopped jarred Calabrian chiles or hot cherry peppers

1 tablespoon tomato paste

1 (28-ounce) can crushed or diced tomatoes

Polenta, for serving

Fresh parsley, for serving

Preparation

1. Heat oven to 400 degrees.
2. On a plate, pat chicken thighs with a paper towel until the skin is dry, then sprinkle generously with salt and pepper all over. Set an oven-proof skillet or pan over medium heat and add olive oil. When oil is hot, add chicken thighs skin-side down and cook, untouched, for 9 minutes. When the skin is crisped and releases from the pan, return thighs to the same plate and set aside. (The chicken will not be cooked through at this point.)
3. Add shallot, garlic, crushed red pepper, chopped chiles and a pinch of salt to the pan. Cook until the shallot is softened and the garlic is fragrant, about 2 minutes. Add tomato paste, stirring until the paste darkens, about 2 minutes. Add the tomatoes, their juices and a big pinch each of salt and pepper and bring to a gentle simmer. Cook, scraping the bottom of the pan to loosen any browned bits, for about 5 minutes.
4. Remove the pan from the heat. Tuck the chicken thighs into the pan, skin-side up, ensuring they are covered in tomato sauce. Bake in the oven until the chicken is cooked through, about 20 minutes.
5. Taste the sauce and adjust seasoning and spice level as necessary. Serve warm, over polenta, and garnish with fresh parsley.

Cabbage, Potato and Leek Soup

“Cabbage Flexes Its Muscles Three Ways,” By Melissa Clark

The New York Times/NYT Cooking

March 9, 2012

Total Time: 1 hour 20 minutes

Yield: 4 servings

Ingredients

6 tablespoons unsalted butter

3 medium leeks, white and light green parts, thinly sliced

8  cups shredded cabbage

2 garlic cloves, finely chopped

2 medium russet potatoes, peeled and diced

2 cups chicken or vegetable stock

2½ teaspoons kosher salt

2  thyme branches

½ teaspoon black pepper

Grated Parmigiano-Reggiano, to serve

Preparation

1. Mel the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
2. Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.