Simple By Cindy

Italian Christmas Cookies

Dec. 20
2018

When I was a child, I always wanted to celebrate Christmas and Chanukah. I loved the beautiful holiday lights on all the homes in my neighborhood. I would be invited by my friends, to help decorate their tree and went to midnight mass with them. I always kind of celebrated both holidays.

I still celebrate both holidays. Every year, I make Christmas dinner for all my friends and local family. My husband invites some of his work colleagues and we all gather to enjoy the holiday spirit. It is a chance to bring together people that mean the most to me. It focuses on being with the friends I love, and to let them know how important they are to me.

It is also a great excuse for my husband, to have a bourbon tasting with the guys. He is the bartender for the cocktail hour and he loves every minute of it. We really enjoy entertaining people at our home and making them feel welcome.

I know cookies are a very important part of Christmas, which is why I chose this recipe. Maybe you don’t need another, but just in case, I thought these cookies are really special. You probably have all the ingredients in your pantry anyway, and these are pretty easy to make. FYI – I substituted fresh lemon juice for the water when I made the icing. They come out soft on the inside and crisp on the outside. Topped off with a lemony-vanilla icing, this may soon become your go-to sugar cookie for Christmas.

This recipe is courtesy of CakesCottage and will make about 25 to 30 cookies that will make all your guests feel merry and bright.

Ingredients for Italian Christmas Cookies:

For the cookies:

4 eggs
1 cup sugar
1/2 cup butter (1/2 stick)
2 teaspoon vanilla
3 1/2 cup flour
4 teaspoons baking powder

For the icing:

2 cups sifted confectioners sugar
2 teaspoon vanilla
6 teaspoons water

To make the cookies:

In a bowl, sift together the flour and baking powder, set aside.

In the mixing bowl of a standing blender, cream together the butter and sugar.

Add the eggs, one at a time, mixing well.

Mix in the vanilla.

Add in the flour mixture.

Take out of bowl, and knead until dough is firm and not sticky, adding more flour if necessary.

Refrigerate for 1 hour.

Preheat oven to 365°F.

You could just roll the dough into 1-inch balls or you can do the following:

Cut off small amount of dough and roll on floured surface into 6-inch strips.

Take one end of cookie and turn it up.

Twirl the rest of the cookie dough around the tip.

Place on cookies sheets lined with parchment paper.

Bake for 8 to 10 minutes (the bottom should be slightly browned, but the tops should remain light).

Remove cookies to wire rack and cool completely before glazing.

To make the icing:

Combine the icing ingredients in a bowl and mix until smooth. (you want it more thick than thin, but still runny).

Dip the tops of the cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.

Top with sprinkles, while glaze is wet.

It’s that simple.

Lemon Ice Box Pie

Dec. 17
2018

If I haven’t made this glaringly obvious, I am a huge lemon lover. That is why when I saw this recipe for iced lemon pie, I couldn’t resist. As I read on, and learned it includes graham cracker crust with only seven total ingredients, I knew this was something I could whip up fast and absolutely love.

The directions called for a hand mixer, but I have no patience for that, so I used a standing mixer and it worked out perfectly. Separating the eggs yolks took some time, (I am not very good at it) but I worked slowly until I had all eight of them.

I also consistently tell you to double the crust when it comes to making desserts. For this recipe, I did not heed my suggestion and of course, I had to make another half of the crust to fit it all on the bottom and up the sides. Try to make at least one-half more graham cracker crust than the recipe calls for.

Words can’t describe this scrumptious, decadent dessert. The delicious graham cracker crust is a perfect container for the lemon filling. The condensed milk and egg yolks ensure a rich and creamy texture. The oh-so-lemony filling will have your taste buds dancing. This is a perfect dessert to bring to any holiday celebration. I am just warning you, this one is going to go fast!

This recipe is courtesy of Food and Wine and will serve 8 or more people who will devour each dreamy bit of deliciousness.

Ingredients for Lemon Icebox Pie:

14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice
2 tablespoons finely grated lemon zest
8 large egg yolks

Preheat oven to 325°F.

In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. (Don’t forget to make one-half extra.)

Add the butter and pulse until the crumbs are evenly moistened.

Transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side.

Set the pan on a rimmed baking sheet.

Whisk the condensed milk with the lemon juice.

In another bowl using a hand mixer, (I used a standing mixer) beat the lemon zest with the egg yolks until pale.

Beat in the condensed milk mixture until smooth.

Pour the filling into the crust.

Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set.

Transfer the pan to a rack; let cool for 1 hour.

Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.

Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring.

Using a hot knife, slice the pie, transfer to plates and serve.

It’s that simple!

Spinach Gratin

Dec. 13
2018

It’s important to do something you enjoy every day. For some of you, it might be meditating, yoga, knitting or sitting down with a good book. All of us need to learn how to indulge in more “me” time. Allowing ourselves to have self-care routines is so important for our health and happiness! I would like to share with you why I get so much joy out of cooking. It gives me the chance to be creative and have some “me time”. Chopping, stirring, mixing, and tasting are pretty much my therapy. It relaxes me and helps me unwind. All of the little steps are like meditation for me and clear my mind quickly.

Cooking is fun to do together as well. Preparing meals with my sister-in-law, my nieces, nephews, and cousins have become both mine and their favorite way of spending time together. We share some of our best memories and laughs during holiday cooking.

Dinner time at my house was always sacred. Everyone knew they had to be present. Even my husband, who has a demanding schedule would make sure he was home for dinner every night. When he knew he would be late, we waited for him. Why? Eating brings people together. It focuses on being with the people you love, and in the company of food, what can be more important than that?!

I am pretty sure this recipe is a no-stressor for the holidays. It is a “short-on-time” or “make-ahead” that will please anyone who is at your table. The cream and milk provide that cozy comfort food feeling. The cheeses add a scrumptious gooey goodness and the nutmeg gives it a wonderful savory flavor. This going to make your holiday meal truly special.

This recipe is another great one courtesy of Ina Garten, and will feed 8 people who will never want to leave the table.

Ingredients for Spinach Gratin:

4 tablespoon (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat oven to 425°F.

Melt the butter in a heavy-bottomed sauté pan over medium heat.

Add the onions and sauté until translucent, about 15 minutes.

Add the flour and nutmeg and cook, stirring, for 2 more minutes.

Add the cream and milk and cook until thickened.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.

Add 1/2 cup of the Parmesan cheese and mix well.

Season to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.

Bake for 20 minutes until hot and bubbly.

Serve hot.

It’s that simple!

Mazel

Spice-Roasted Butternut Squash

Dec. 10
2018

I have a love-hate relationship with snow. I love it when it is falling and the trees and ground are magically dusted white. I love the stillness and the quiet of falling snow. The snow causes stillness in us as well, so many of us are working or running around every day, and the snow gives us an excuse to pause. I often keep a brisket or some other comfort food in the freezer so I can take it out the night before a snowy day and cook a hearty meal for my family. I enjoy having to spend the entire day at home because I do not get many of them.

Then there is the other side to snow. The cleanup. The shoveling. The hazardous driving. The ugly dirty snow on the side of the streets. The cold wetness. We had a very treacherous snow day on the east coast this year right before Thanksgiving. Not one weatherman called it right. They told us it would be only about 3 inches. I happened to be out that day.

As I left to go home, I noticed the street I usually take home was at a standstill. I thought maybe there was an accident, so I patiently waited.. and waited. 2 1/2 hours later we began to move, slowly. Cars couldn’t get up even the smallest of hills. I prayed that would not happen to me. There were an unfathomable amount of jams in both directions because of people trying to go around the stuck cars. I tried to avoid the traffic, often ending up in even worse traffic. That evening a 10-minute ride home from the grocery store took me 3 1/2 hours. Everyone was blindsided by this storm and everyone driving was frustrated and scared.

If I hear snow in the forecast, I will be staying home.

That said, here is a recipe that you can make quickly on a snow day and have the rest of the day all to yourself. This butternut squash dish has all the right ingredients for an aromatic comfort food. The cumin and coriander add a savory deliciousness. The cayenne pepper packs in just the right amount of heat. This is a dish that is so easy to make and so yummy to eat.

This recipe is courtesy of Food and Wine and will serve 6 people who will want to be snowed in with you during every storm!

Ingredients for Spice-Roasted Butternut Squash

One (3-pound) butternut squash peeled seeded and diced
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Preheat oven to 425°F.

In a large bowl, toss the squash with the olive oil, cumin, coriander and season with salt and pepper.

Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and slightly browned, tossing once halfway through.

Transfer to a bowl and serve.

It’s that simple!

Beautifully carved watermelon at our hotel in Barbados!

Tehina Shortbread Cookies

Dec. 6
2018

I am always reading cooking magazines and blogs looking for some inspiration. This holiday season will have many of us doing a lot of cooking. When you are the host (or hostess) you are planning menus, decorations and music. Holidays are stressful enough without the added stress of wanting everyone to enjoy themselves. Luckily, good planning can get you through them.

Here are a few tips that I think will help you in the kitchen.

Set up your kitchen by gathering the bowls, tools, and machines you will be using, (i.e. food processor, blender, KitchenAid) and set a trashcan right below you, or set a bowl up on the counter to throw garbage in.
Wear clothes that you won’t be heartsick if you ruin them and wear an apron if you have one.
Always read and re-read your recipes before starting them.
Use gloves for cooking. This will prevent your hands from smelling like garlic (which you can never get rid of) or onions.
Be sure to ignore the cooking time on the recipe. Always cook meat and poultry at least 10 degrees below the time it gives you. Take it out of the oven and set a thermometer in it to check how much more it has cooked. If it reads five degrees higher, your set to go.
Indulge in a very good knife. It will cut your cooking time by a lot (pun intended).
Taste as you go and season your food as needed.
Pat food dry with a paper towel before cooking. This ensures your food will be crispy and golden.
Slice your food on the grain. Look for long strings running across it. Slice perpendicular to it. It will make your meat more tender.
Keep a second thermometer in your oven to ensure proper heating temperature (your oven may not be calibrated correctly).
Resist the urge to turn your food as it cooks. It will not be able to sear, or you will lose the breading. If it is sticking to the pan when you try to turn it, it is not ready to turn.
KEEP THINGS SIMPLE! Now you’ve earned that glass of wine.

This recipe will keep things simple as well. There are very few ingredients in it and it whips up in no time. If you like tahini, you will love this recipe. Basically, this is a shortbread cookie with tahini in it. I love anything with tahini in it, dressings, salads, or dips. Tahini is a paste, similar to peanut butter, but it is made from ground sesame seeds, and it is an acquired taste. These cookies are really delicious and highlight the taste of tahini perfectly. There is no reason not to make these cookies. Just do it!

This recipe is courtesy of Zahav, and will make about 30 cookies that will turn your friends into tahini fanatics in no time!

Ingredients for Tahini Shortbread Cookies:

1 3/4 sticks (7 ounces) unsalted butter, at room temperature
1 cup sugar
1 cup tahini
2 cups all-purpose flour
1 teaspoon baking powder
Pinch Kosher salt

Combine the butter and sugar in a stand mixer on medium speed or in a large bowl with a hand mixer and mix until light and fluffy, about 2 minutes.

Add the tahini and continue to mix until well incorporated.

Combine the flour, baking powder and salt in a mixing bowl and whisk together.

Transfer to the tahini mixture and beat until just incorporated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight. (The dough keeps well in the freezer for a few months.

Preheat the oven to 350°F.

Line two baking sheets with parchment paper.

Drop the batter by heaping tablespoons onto the prepared sheets.

Bake until the cookies are set, about 15 minutes.

Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

The cookies can be stored at room temperature in an airtight container for 1 week.

It’s that simple!